Oatmeal Brittle Cookies

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2 cups rolled oats
1-1/4 cups flour
1/2 tsp baking powder
dash of cinnamon

Mix until crumbly and then add 1 cup confectioners sugar, 2/3 cup brown sugar, 4 tsps of water and 1 tsp vanilla. Stir in 1 cup finely chopped peanuts.

Divide dough in half. Press one half into a circle on a foil lined sheet to about a 10″ diameter.

Repeat with second dough.

Bake18-20 minutes at 350 until just set and turning lightly browned. Remove from oven and sprinkle 1 cup of semi sweet choc bits on each circle. Wait 1-2 minutes and then spread the melted chocolate all over the top to the edges.

Cool until chocolate is set (can put in refrigerator for about 10 minutes).

Remove circle from foil and put on a cutting board. Cut into triangles.

These can be frozen for up to a month.

Pistachio Shortbread Cookies

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1-3/4 cups flour
1 cup finely chopped pistachios
1/3 cup sugar

Combine the above and then add 1 cup (2 sticks) of cool butter and blend until a dough. Roll out on a lightly floured surface and cut out shapes of your choice. Put on a lined cookie sheet and bake for 15-18 minutes at 325 degrees or until just starting to brown on the edges.

If you wish, after the cookies are cool, you can dip one half in melted white chocolate and sprinkle more chopped pecans on the chocolate and then let set. These freeze well.

Butter Pecan Cookies (Shortbread)

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1 cup chopped toasted pecans
2 cups flour
2 sticks soft butter
2/3 cup sugar
2 tsp vanilla
1/4 tsp salt

Beat butter, sugar, vanilla and salt on a mixer until creamy. Add flour and then pecans and blend well.

Roll into balls, roll in sugar, put on lined sheet, flatten a bit and top with more sugar. Bake 350 degrees for about 15 minutes just until edges start to brown lightly.

Cinnamon Apple Syrup

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1 cup sugar
2 tbsps cornstarch
2 cups apple juice or cider
2 tbsps fresh lemon juice
1/4 cup butter

Combined all (except butter) in a pan and bring to a boil. Remove from heat and stir in the butter. Use warm for best flavor. Can be refrigerated up to one week. Reheat before using. Delish!

Ooma likes to uses this syrup with her Dutch Baby’s.

Chocolate Chip Scones

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4 cups flour
1/4 cup sugar
2 tbsps baking powder
salt
3/4 pound (3 sticks) cold butter chopped into cubes
1 cup mini chocolate chips

In a mixer bowl, mix flour, sugar, baking powder and salt.  Mix well.  Add the butter and mix till forms large peas.  Do not overmix.  Add the chocolate bits and mix till combined.  Remove from bowl and put on counter.  Knead only until it all comes together.

Roll to a 3/4″ thickness.  Cut into rounds and place on a parchment lined sheet or a sheet lined with silpat or greased.

Brush each scone with some egg wash (one egg mixed with a little bit of water) and then top with sanding sugar – or regular sugar if you do not have sanding sugar.

Bake at 400 degrees for about 20-25 minutes or until slightly golden brown.

Dutch Baby

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In a blender, combine

1/2 cup flour
3 tbsps vanilla sugar
1/2 tsp salt
1/2 cup whole milk, at room temp
2 large eggs
1 tbsps melted butter

Process this mixture for 30 seconds, or until well combined.

In the meantime, heat a cast iron skillet in a 375 degree oven.  Remove, all 2 tbsps butters and swirl to coat.

Pour blender mixture into skillet and return to oven for about 30-35 minutes or until puffed and lightly browned.  Remove, cut and serve with either powdered sugar or syrup of your choice.  We choose Cinnamon Apple Syrup!