Ledys' Mom's Oatmeal Cookies

I loved these growing up and even now. Every once in a while, my Dad would show up to the kitchen and request that I made these (probably not because I did a good job, but to get me cooking, hehe)

1 1/2 cups of flour
1 tsp. baking powder
1/2 tsp. salt 1 cup sugar
2 cups oatmeal

Mix, then add:
2 eggs
1/2 cup oil
1 tsp. vanilla

Mix very well and drop by spoonfuls onto a greased cookie sheet. You can add raisins, nuts, etc. Bake at 350 degrees for about 15 minutes, or until they begin to brown. They're good!

(Allison, thanks for setting me up! And thanks everybody for the awesome recipes :-P )

NieNie's Mud Cake Magnifique

um....yes please! If you read nie then you have probably already seen this, but man alive! I want to try this.

NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

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How does one go about making the PERFECT chocolate cake? I'd never done it before, and therefore went about it quite deliberately. I consulted cookbooks and cooking websites. Call friends. Window-shopped the pastry sections of my favorite bakeries. The perfect chocolate cake, I decided, (and one inspired by someone so delectably adorable) had to be simple. No frufru decor or garnish. It should be easy enough to whip up for grilled-pizza Friday's, but elegant enough to entertain at a garden party lit by candles hanging from trees tucked in baby food jars. It didn't come out right the first time, a bungled mess of brownie-like bits. It didn't work the second time. However, as it is with many worthy endeavors, a lot of tinkering and winkering was ultimately worth the price of patience. Nie's Mud Cake is everything Nie is: divinely beautiful inside and out.

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8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
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Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Whole Wheat Oatmeal Flax Bread

This is my sister's recipe and it is really yummy.

Whole Wheat Oatmeal Flax Bread

1 3/4 c water
1 T yeast

2 t salt
1/3 c honey
1/3 c oil
2 1/2-3 c wheat flour


Boil 1 c water
Add 1/2 c oats--set aside and let cool

1 egg
1/4 c flaxseed
2 1/2- 3 c white flour

Put yeast in the water and let sit to begin working. After the oats are cooled add honey, oil, egg, salt and wheat flour to yeast mixture and begin mixing. Add white flour until mixture pulls away from the bowl and dough is no longer sticky. This dough will be soft and pliable. Knead for 10 minutes. Split the dough into two (3?) loaf pans (spray with Pam). Let rise until double in size and bake at 350 for 20 minutes. Take out of bread pans and turn on sides to let cool. Cover with a clean towel to keep crust from getting hard.

Blueberry Muffins

We went Berry Picking this past week and wanted to make some muffins when we got home. I found this recipe on allrecipes and really liked how they turned out. I thought I would share.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Lona Simon's Whole Wheat Crescent Rolls

The term 'whole wheat' is used loosely here.

1pckg dry yeast proofed in 1/4c warm water
2 eggs
1/2c sugar
1/2c oil
1/2t salt
1c scalded milk (slightly cooled)
1 1/2c whole wheat flour
2 1/2c white flour

Beat eggs, sugar, oil and salt in electric mixer for 2-3 min. Add cooled milk and dissolved yeast. Gradually add both flours and mix completely. Let stand overnight (or at least 6-7hrs) at room temp with a clean cloth over the bowl. Next morning, punch down the dough and on a floured board knead for minute or two. Divide dough in half. Roll each half into a 12in circle. Cut each circle (I use a pizza cutter) in 12 weges for dinner rolls or 8 wedges for sandwich rolls. Roll wedges from big end to little end. Shape into a crescent and place on greased cookie sheet. Let rise 30-45 min (depending on the temp of the kitchen). Bake 350* for 10-12 min.

**Portions of white/wheat flour can be varied according to taste and warm powdered milk can be substituted for the scalded milk.

Sesika's Mom's Tahitian Coconut bread

This is really good with Raspberry Sorbet. They serve this at the Tahitian village at the Polynesian Cultural Center in Hawaii.

2c coconut flakes
4c Flour
2tsp Baking Powder
1 1/2c sugar
1 1/2c water

Combine coconut, sugar, and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky. Wrap in aluminum foil and bake in oven at 350 for 1-1.5hrs. Makes 3-5 loaves.

***Alternately, you can bury the loaves in hot coals for several hours if you're doing the open pit cooking thing.