adapted only slightly from one of my favorite food blogs, Lobstersquad
1 small onion
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like) - I used most of a can of muir glen organic whole tomatoes, whizzed around in my food processor until sauce-like
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
1 can chickpeas, drained
sherry vinegar
Tabasco or dried chili
salt, pepper, olive oil, lemon juice
In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, vinegar or a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.
17 May 2008
14 May 2008
thai-style chicken soup
1 teaspoon vegetable oil
3 lemongrass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 shallots, chopped (about 1/2 cup)
8 sprigs fresh cilantro, chopped
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well shaken
1 tablespoon sugar
1/2 pound white mushrooms, cut into 1/4-inch slices
3 boneless, skinless chicken breasts (5-6 ounces each), halved lengthwise and sliced on the bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons Thai red curry paste
Garnish:
1/2 cup fresh cilantro
2 serrano chiles, sliced thin
2 scallions, sliced thin on the bias
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat until just shimmering. Add the lemongrass, shallots, cilantro, and 1 tablespoon of the fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (the vegetables should not brown). Stir in the broth and 1 can coconut milk; bring to a simmer over high heat. Cover, reduce the heat to low, and simmer until the flavors have blended, 10 minutes. Pour the broth through a fine-mesh strainer and discard the solids in the strainer. Rinse the saucepan and return the broth mixture to the pan.
Return the pan to medium-high heat. Stir the remaining can of coconut milk and sugar into the broth mixture and bring to a simmer. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2 to 3 minutes. Add the chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove the soup from the heat.
Combine the lime juice, curry paste, and remaining 2 tablespoons fish sauce in a small bowl; stir into the soup. Ladle the soup into bowls and garnish with the cilantro, chiles, and scallions. Serve immediately with lime wedges.
3 lemongrass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 shallots, chopped (about 1/2 cup)
8 sprigs fresh cilantro, chopped
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well shaken
1 tablespoon sugar
1/2 pound white mushrooms, cut into 1/4-inch slices
3 boneless, skinless chicken breasts (5-6 ounces each), halved lengthwise and sliced on the bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons Thai red curry paste
Garnish:
1/2 cup fresh cilantro
2 serrano chiles, sliced thin
2 scallions, sliced thin on the bias
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat until just shimmering. Add the lemongrass, shallots, cilantro, and 1 tablespoon of the fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (the vegetables should not brown). Stir in the broth and 1 can coconut milk; bring to a simmer over high heat. Cover, reduce the heat to low, and simmer until the flavors have blended, 10 minutes. Pour the broth through a fine-mesh strainer and discard the solids in the strainer. Rinse the saucepan and return the broth mixture to the pan.
Return the pan to medium-high heat. Stir the remaining can of coconut milk and sugar into the broth mixture and bring to a simmer. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2 to 3 minutes. Add the chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove the soup from the heat.
Combine the lime juice, curry paste, and remaining 2 tablespoons fish sauce in a small bowl; stir into the soup. Ladle the soup into bowls and garnish with the cilantro, chiles, and scallions. Serve immediately with lime wedges.
13 May 2008
aglio e olio
1 lb spaghetti
table or sea salt
6 T good quality olive oil
1/4 c minced garlic
3/4 t red pepper flakes
3 T chopped fresh parsley leaves
2 t lemon juice
1/2 c Parmesan cheese (optional)
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.
table or sea salt
6 T good quality olive oil
1/4 c minced garlic
3/4 t red pepper flakes
3 T chopped fresh parsley leaves
2 t lemon juice
1/2 c Parmesan cheese (optional)
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.
18 April 2008
Refried Beans with Cinnamon and Clove
from the weekly newsletter sent by the The Splendid Table
Excerpted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, April 8, 2008). Copyright 2008 by Lynne Rossetto Kasper and Sally Swift
Serves 4 to 6
5 minutes prep time; 18 minutes stove time
The beans hold in the refrigerator for 5 days; add liquid as needed when reheating.
* Good-tasting extra-virgin olive oil
* 1 large onion, chopped into 1/4-inch dice
* Salt and fresh-ground black pepper
* 4 garlic cloves, fine chopped
* 1 fresh jalapeño, seeded and fine chopped
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* One 14-ounce can whole tomatoes, drained
* Two 15-ounce cans red kidney beans, rinsed and drained
* 1-1/2 cups water
* 2 Tablespoons butter
1. Generously film the bottom of a 10-inch skillet with olive oil, and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. You want to hear a sizzle as they cook.
2. Add the garlic, jalapeño, cinnamon, and cloves, and cook the mix until it is fragrant, about 1 minute, taking care not to burn the spices. Add the tomatoes, crushing them as they go into the pan. Saute for another minute.
3. Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher (or the back of a large spoon) as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter, and taste for seasoning just before serving.
Excerpted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, April 8, 2008). Copyright 2008 by Lynne Rossetto Kasper and Sally Swift
Serves 4 to 6
5 minutes prep time; 18 minutes stove time
The beans hold in the refrigerator for 5 days; add liquid as needed when reheating.
* Good-tasting extra-virgin olive oil
* 1 large onion, chopped into 1/4-inch dice
* Salt and fresh-ground black pepper
* 4 garlic cloves, fine chopped
* 1 fresh jalapeño, seeded and fine chopped
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* One 14-ounce can whole tomatoes, drained
* Two 15-ounce cans red kidney beans, rinsed and drained
* 1-1/2 cups water
* 2 Tablespoons butter
1. Generously film the bottom of a 10-inch skillet with olive oil, and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. You want to hear a sizzle as they cook.
2. Add the garlic, jalapeño, cinnamon, and cloves, and cook the mix until it is fragrant, about 1 minute, taking care not to burn the spices. Add the tomatoes, crushing them as they go into the pan. Saute for another minute.
3. Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher (or the back of a large spoon) as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter, and taste for seasoning just before serving.
13 March 2008
Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries
[these might be the best cookies ever, we highly recommend doubling the recipe]
1/2 cup unbleached all-purpose flour
3/4 cup whole wheat flour (flour should total 6.25 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats, old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
1/2 cup unbleached all-purpose flour
3/4 cup whole wheat flour (flour should total 6.25 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats, old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
- Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
- In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
25 February 2008
freezer biscuits
This is a light and fluffy cut biscuit that can be made well in advance and stored in the freezer, just like the frozen biscuits sold at supermarkets--only better. The biscuit dough will not bake well unless it's frozen. Makes about 24 biscuits.
6 cups unbleached all-purpose flour, plus extra for the counter
2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 1/2 cups heavy cream
Line a rimmed baking sheet with parchment paper (if your baking sheets are small, you may need to use 2); set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough into a 3/4-inch-thick circle. Cut out the biscuits using a 2 1⁄2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.) The unbaked biscuit dough cannot be stored in the refrigerator.
To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the desired number of biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.
6 cups unbleached all-purpose flour, plus extra for the counter
2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 1/2 cups heavy cream
Line a rimmed baking sheet with parchment paper (if your baking sheets are small, you may need to use 2); set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough into a 3/4-inch-thick circle. Cut out the biscuits using a 2 1⁄2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.) The unbaked biscuit dough cannot be stored in the refrigerator.
To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the desired number of biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.
03 January 2008
Smoked Paprika-Roasted Salmon with Wilted Spinach
adapted very slightly from McCormick Recipes
The only thing I'd change next time is maybe to use a little less cinnamon than the recipe calls for, but it's really terrific as-is.
1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons thyme, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon smoked paprika (I used bittersweet pimentòn)
1 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 teaspoon salt
1 bag (10 ounces) fresh spinach leaves
1 garlic clove, minced
Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat and sauté garlic until golden. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.
27 December 2007
ginger cupcakes
makes 12 cupcakes
1 1/2 c all-purpose flour
1 T ground ginger
1 t baking powder
1/4 t salt
3/4 c finely chopped candied ginger
1 1/4 c granulated sugar
1/2 c unsalted butter, at room temperature
3 eggs
3/4 c milk
preheat oven to 350 degrees F. prepare a muffin pan with paper liners.
in a small bowl, mix together flour, ginger, baking powder, and salt. stir in candied ginger. in a large bowl, using an electric mixer, beat together sugar and butter until well combined. add eggs, one a time, beating well after each addition. alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
scoop batter into prepared pan. bake in preheated oven for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. remove from pan and let cool completely on rack. frost as desired.
ginger cream cheese frosting
4 oz cream cheese, at room temperature
1/4 c unsalted butter, at room temperature
2 1/4 c confectioner's sugar, sifted
1/4 c finely chopped crystallized ginger
1 t ground ginger
pinch salt
in a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. with mixer on low speed, beat in confectioner's sugar, 1/2 c at a time so that sugar doesn't fly all over the place. increase speed to medium-high, beating until light and fluffy. add crystallized ginger, ground ginger, and salt, beating until well mixed.
spread frosting over cupcakes and refrigerate until ready to server or for up to 8 hours.
1 1/2 c all-purpose flour
1 T ground ginger
1 t baking powder
1/4 t salt
3/4 c finely chopped candied ginger
1 1/4 c granulated sugar
1/2 c unsalted butter, at room temperature
3 eggs
3/4 c milk
preheat oven to 350 degrees F. prepare a muffin pan with paper liners.
in a small bowl, mix together flour, ginger, baking powder, and salt. stir in candied ginger. in a large bowl, using an electric mixer, beat together sugar and butter until well combined. add eggs, one a time, beating well after each addition. alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
scoop batter into prepared pan. bake in preheated oven for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. remove from pan and let cool completely on rack. frost as desired.
ginger cream cheese frosting
4 oz cream cheese, at room temperature
1/4 c unsalted butter, at room temperature
2 1/4 c confectioner's sugar, sifted
1/4 c finely chopped crystallized ginger
1 t ground ginger
pinch salt
in a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. with mixer on low speed, beat in confectioner's sugar, 1/2 c at a time so that sugar doesn't fly all over the place. increase speed to medium-high, beating until light and fluffy. add crystallized ginger, ground ginger, and salt, beating until well mixed.
spread frosting over cupcakes and refrigerate until ready to server or for up to 8 hours.
21 December 2007
Penzey's Poppy Seed Cookies
1 c butter, softened
3/4 c sugar
1 egg
1 t vanilla extract
2 c all-purpose flour
1/2 c finely ground almonds
1/2 c whole blue poppyseeds
1/4 t salt
Cream the butter. Add the sugar, egg and vanilla and mix well. In a separate bowl, mix together the flour, almonds, poppyseeds, and salt. Gradually add to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll in sugar if desired.
Wrap in waxed paper and chill for a few hours. Preheat oven to 325 degrees. Slice logs about 1/4" thick and bake at 325 degrees for about 12 minutes or until the edges start to brown.
3/4 c sugar
1 egg
1 t vanilla extract
2 c all-purpose flour
1/2 c finely ground almonds
1/2 c whole blue poppyseeds
1/4 t salt
Cream the butter. Add the sugar, egg and vanilla and mix well. In a separate bowl, mix together the flour, almonds, poppyseeds, and salt. Gradually add to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll in sugar if desired.
Wrap in waxed paper and chill for a few hours. Preheat oven to 325 degrees. Slice logs about 1/4" thick and bake at 325 degrees for about 12 minutes or until the edges start to brown.
15 December 2007
cranberry orange oatmeal cookies
You can leave out the orange oil if desired, but we think cranberry orange is a nice festive combination. Try adding pecans or walnuts.
1 3/4 c all purpose flour
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped
Preheat the oven to 350 degrees F. Butter two light colored baking sheets (or use cooking spray).
Stir or sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture until just incorporated, then stir in oatmeal and cranberries.
Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Will keep for several days in airtight container. Should freeze well.
1 3/4 c all purpose flour
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped
Preheat the oven to 350 degrees F. Butter two light colored baking sheets (or use cooking spray).
Stir or sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture until just incorporated, then stir in oatmeal and cranberries.
Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Will keep for several days in airtight container. Should freeze well.
Subscribe to:
Posts (Atom)