Old Fashioned Oatmeal Cookies

Old Fashioned Oatmeal Cookies

3/4 cup margarine or butter

1  3/4 cup all-purpose flour

1 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp. baking powder

1 tsp. vanilla

1/4 tsp. baking soda

2 cups rolled oats

In a mixing bowl beat maragirne or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, egg, baking powder, vanilla and baking soda. Beat untill thoroughly combined. Beat in remaining flour. Stir in oats.

Add-Ins

For the Holidays:

Add 1/2 cup craisins

and 1/2 cup (or more) white chocolate chips

For anytime:

Add 1/2 cup raisins

and 1/2 cup (or more) semisweet chocolate chips

Add 1/2 cup chopped walnuts to either recipe

Drop by rounded teaspoons, 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minues or till edges are golden. Cool cookies on a wire rack.

Makes 48 cookies.

(Recipe submitted by Natalie from Tins and Treasures)

Apple Crisp

Apple Crisp

4 cups peeled, sliced apples

2 tbsp. granulated sugar

For Filling:

Place apples in an ungreased 2-quart baking dish.

Stir in the granulated sugar.

1/2 cup regular rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup margarine

1/4 cup chopped nuts

For Topping:

In a mixing bowl, combine oats, brown sugar, flour, nutmeg & cinnamon. With a pastry blender, cut in the margarine until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle topping over filling.

Bake:

Place in a 375 degree oven for 30 to 35 minutes or until the fruit is tender and topping is golden.

Serve warm with ice cream.

Best wishes for a wonderful Thanksgiving with your family and friends.

Recipe by Natalie from Tins and Treasures.

Impossible Pumpkin Pie

The Impossible Pumpkin Pie...

...it creates its own crust.

It's like Magic!

Preheat oven to 350 degrees.

3/4 cup sugar

2 eggs

 1 can evaporated milk

1  15 oz. can pumpkin

1 tsp. vanilla

1  1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup bisquick

Measure all ingredients into a blender.

Blend 1 minute or until smooth.

Pour into pie plate.

Bake for 50 to 55 minutes.

Knife in center of pie should come out clean.

This is one of my favorite recipes in the fall.

It's so easy and tastes so good!

Garnish with whipped topping and freshly ground nutmeg.

recipe submitted  by Natalie at Tins and Treasures

The Old Farmhouse is full of excitement as their

Winter Holiday Celebration begins tomorrow.

*Click the celebration banner to see everyone's new creations*

Drop Spice Doughnuts

Drop Spice Doughnuts

1 cup milk

2 eggs

1 cup sugar

3 cups flour

2/3 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 heaping tbsp. baking powder

Combine all ingredients.

Use a spoon to drop batter into hot oil.

After several minutes flip doughnuts and fry on the other side.

Check to be sure they are fried all the way through.

Place on paper towels.

Roll in granulated sugar or shake in powdered sugar.

My high school Basic Foods students loved these.

It's not something you should eat everyday...

but definately an occasional treat!

Recipe submitted by Natalie at Tins and Treasures.

Peanut Butter Rice Krispie Bars

2 cups sugar

2 cups white corn syrup

Bring to a boil in a saucepan, stirring frequently.

Remove from the heat and add 2 cups peanut butter.

Stir until smooth.

Pour over 12 cups Rice Krispies.

Fold together until all the cereal is coated.

Turn out into a 9 x 13" cake pan

or a jelly roll pan.

Cover with a sheet of waxed paper and press flat into the pan.

Cut into desired size rectangles for serving.

These are a favorite of my daughters and their friends

and were always requested for snacks at swim meets and cross country gatherings.

Take care,

Natalie, Tins and Treasures

Zucchini Cake

I think I've made this cake a hundred times and it comes out perfect every time. It is delish!!!

Zucchini Cake

2 cups flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated zucchini (can also substitute carrots)

1 tsp vanilla extract

• In a medium bowl, sift together dry ingredients. Set aside.
• Combine oil and sugar in large mixing bowl. Beat thoroughly with an electric mixer. Add eggs one at a time, beat well after each addition.
• Add sifted dry ingredients to egg mixture and beat thoroughly. Add remaining ingredients.
• Spread batter evenly into well greased and floured 9" x 13" pan. Bake in a 350 degree oven for 1 hour or until cake tests done. Cool in pan for 5-10 minutes. Turn onto cake rack.  Cool completely. Dust with confectioners sugar, if desired. (Actually I just leave mine right in the 9 x 13 and when ready to serve I cut each individual piece and dust with sugar.)

Carrot Cake Jam

This is so good and you don't have to have a garden or go to a farmer's market for the ingredients. If you are a beginning canner, this just may get you hooked!

Carrot Cake Jam

Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

• Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
• In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
• Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.