Lemon Oatmeal Cookie Recipe. Hamilto
n Beach Programmable Slow Cooker With Temperature Probe.
Lemon Oatmeal Cookie Recipe
- cookies containing rolled oats
- In the United States and Canada, a cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar.
- An oatmeal cookie is an alcoholic drink named for its taste, which is reportedly similar to an oatmeal cookie. It can be served both layered and mixed, depending on the taste of the bartender.
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- directions for making something
- A medical prescription
- Something which is likely to lead to a particular outcome
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- gamboge: a strong yellow color
- A yellow, oval citrus fruit with thick skin and fragrant, acidic juice
- A drink made from or flavored with lemon juice
- The evergreen citrus tree that produces this fruit, widely cultivated in warm climates
- yellow oval fruit with juicy acidic flesh
- a small evergreen tree that originated in Asia but is widely cultivated for its fruit
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Wild Blackberry Cobbler-with recipe
Had to throw this in because I promised I would. This is payback for all the times my friend Vicki was a 'food tease' and posted photos of home-made oatmeal
cookies and juicy burgers on the grill....at least I add the recipe...she doesn't.
Wild Blackberry Cobbler
2 1/2 C flour
1 3/4 tsp baking powder
1/2 C shortening (I use butter flavored)
2/3 C milk
Blend flour,baking powder, and shortening with pastry blender or fork till crumbly. Add milk till mixture is a soft ball then knead 6 to 8 times. Divide in half and set aside.
8 C Blackberries
2 C sugar
1/3 C flour
1 tsp lemon
pastry divided in half
1/4 C butter or margarine
1) Stir first four ingredients of blackberry mixture together-let stand 10 minutes or till sugar dissolves
2) Roll half of pastry to 1/4 inch thickness. Cut into 1-inch strips. On lightly greased cookie sheet bake at 450 degrees for 9 or 10 minutes or until lightly browned. Cool and break into pieces.
3) Spoon half of berry mixture into lightly greased or buttered 13x9 inch extra-deep baking dish.Top with broken pastry pieces.
4) Spoon remaining berry mixture on top of broken pastry. Dot with butter.
5) Roll other half of pastry into 1/4 inch thickness and cut into 1-inch strips. Arrange into lattice design over top of berry filling and sprinkle with sugar if you like. Place on cookie sheet and bake at 350 degrees for 50 minutes or till golden brown.
I usually turn on the broiler to finish browning the top- usually 2 or 3 minutes will do--but watch it closely.
~This is an amazing blackberry cobbler. Recipe was given to me by one of my neighbors when I lived in the Smokey Mountains, it was his old family recipe that had been passed down. The only thing that has changed is we use shortening instead of lard nowadays and I cut the recipe in half because it made 2 huge ones
**I've also cut out shapes or left the top crust whole instead of weaving the lattice.
tip of the baked goods iceburg
long weekend + bridgey visit = tons of baked goodness
Ginger Snaps Recipe
* 2 cups flour
* 2 tsp. baking soda
* 1/4 tsp. salt
* 3/4 Cup vegetable shortening
* 1 Cup sugar
* 1 large egg
* 1/4 Cup molasses - either regular or unsulphured
* 1 tsp. GINGER, powdered
* 1 tsp. CINNAMON, powdered
* 1/2 tsp. CLOVES, powdered
* 1/3 Cup granulated white sugar (to roll dough in)
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
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