bcmom's kitchen

bcmom's kitchen

Saturday, January 22, 2011

Soft Raisin Cookies

These cookies are so good!

Soft Raisin Cookies
Raisin cookie
  • 1 cup water
  • 2 cups raisins
  • 1 cup shortening
  • 1-3/4 cups sugar
  • 2 eggs, lightly beaten
  • 1 t. vanilla
  • 3-1/2 cups flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/2 cup chopped walnuts
  1. Combine raisins and water in a small saucepan; bring to a boil.  Cook for 3 minutes; remove from heat and let cool (do not drain).
  2. In a mixing bowl, cream shortening; add sugar.  Add eggs and vanilla; stir in raisins.
  3. Combine dry ingredients; add to creamed mixture and blend thoroughly.  Stir in nuts.
  4. Drop by teaspoonfuls 2 in. apart on greased baking sheets.  Bake at 350° 12-14 minutes.
Yield: about 6 dozen
from Taste of Home magazine

Since I'm the only one in the house that likes raisins, I may need to make a half batch of these - or else share them with my friend Don who likes them as much as I do.  (Or let Don's wife make them, since she asked me for this recipe ages ago, and I'm just now posting it.)

Tuesday, January 18, 2011

with Chicken and Sweet Potatoes

I searched for a recipe with sweet potatoes and chicken and found these I want to try.

I'm sure there are more, but these are the ones that caught my eye. I think I'm going to make the stew tomorrow and maybe the barbecue chicken this weekend.  Maybe.

Friday, January 14, 2011

The Perfect Oatmeal

I've been making this oatmeal practically every day for the past 2 weeks, and I'm loving it.

The Perfect Oatmeal
  • Bring to boiling 1 cup water with a dash of salt
  • Reduce heat to medium and stir in 1/2 cup old fashioned oatmeal
  • Add some cinnamon, dried apples, and dried cranberries and cook for 5 minutes or until thickened
  • Turn burner off or remove from heat; cover and let sit for a few minutes
To serve: top with a little brown sugar and plain yogurt


Thursday, January 13, 2011

Crockpot Conversions

I just saw this on Fix-It and Forget-It on facebook - some really handy information.

Many stove-top and oven recipes can be adapted for a slow cooker. If you want to experiment, use these conversion factors (remember, some slow-cookers are hotter than others):
  • Low (in a slow cooker) = 200º in an oven, approximately
  • High (in a slow cooker) = 300º in an oven, approximately
  • In a slow cooker, 2 hours on Low = 1 Hour, approximately, on High.
I love cooking with my slow cooker or crockpot, and I've tried some regular oven or stove-top recipes, but mostly I just guessed on the timing.  This at least gives some basic guidelines to start with.

Monday, January 10, 2011

Crockpot Yogurt

Found this recipe on Mommysavers. Must try.

Of all the things you’ve made in your Crock Pot, I’m guessing yogurt isn’t on the list.  I hadn’t really heard of it either until I heard the buzz on our discussion forums a couple years ago.   I tested it out myself, tweaked and experimented, and the instructions are as follows:
What You’ll Need for Crock Pot Yogurt:
  • 8 cups (1/2 gallon) milk
  • 1/2 cup plain yogurt with live cultures (I used Fage Greek yogurt)
  • Insulation for Crock Pot (a thick bath towel works well)
Crock Pot Yogurt Instructions:
Pour milk into Crock Pot and turn on low setting.  Cover and cook 2 1/2 to 3 hours.  Unplug Crock Pot and, while still covered, allow to sit for 3 hours.  Scoop out 2 cups of milk and place in a bowl.  Whisk in 1/2 cup yogurt and return to the Crock Pot.  Stir to combine .
Put the lid back on the Crock Pot and wrap with towel to insulate.  Allow to sit overnight, or 8 hours.  Place in plastic containers and refrigerate.  Lasts seven to ten days.

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