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Posts Tagged ‘oatmeal’

Lemon Bars with Oatmeal Crust

I never used to be a big fan of lemon bars, or many citrus desserts for that matter. But like many people, my tastes have sure changed and expanded over the years. Now I find something simple and refreshing about the flavors in a citrus dessert. After seeing the lemon bar recipe a couple of weeks ago from The Enchanted Cook, it reminded me that I had a recipe that I had been wanting to try since last year (I also plan on trying Veronica’s recipe soon also). The thing that I loved about this recipe was the addition of the oatmeal to the crust. The oatmeal adds a wonderful chewy texture to the buttery cookie crust.

I choose not to use the original recipe I had that called for the addition of the oatmeal to the crust because the lemon curd part of the dessert was made with a whole can of sweetened condensed milk. So in an effort to avoid that ingredient I found a different recipe and just added the oatmeal to the crust. So, if you already have a favorite lemon bar recipe, you could simply add oatmeal to the cookie crust and see what you think!

These bars are so tangy and refreshing. They are the perfect treat to give you a little glimpse of springtime.

Lemon Bars with Oatmeal Crust

Lemon Bars with Oatmeal Crust
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Cookie Crust
2 cups all-purpose flour
1 cup oatmeal (not instant)
½ cup powdered sugar
1 cup of unsalted butter, softened
1 teaspoon vanilla extract

Lemon Filling
2 cups sugar
2 tablespoons cornstarch
5 large eggs, lightly beaten
1 tablespoon grated lemon rind
¼ cup plus 2 tablespoons lemon juice
2 tablespoons butter, melted
2 to 4 tablespoons powdered sugar

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
Combine first 5 ingredients; beat at medium speed until well blended. Pat mixture into the prepared 9×13 inch baking dish. Bake for 18 minutes or until golden brown.
Combine 2 cups sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over the warm crust.
Return the dish to the oven and bake at 350 degrees for 20-25 minutes or until set. Cool Completely then put in the refrigerator to chill completely. Sift the 2-4 tablespoons of powdered sugar on top before serving.

Adapted From: Southern Living Incredible Cookies plus the addition of oatmeal to the crust

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 Oatmeal, Cranberry and Pecan Spice Cookies
I am not one for dried fruit or nuts in my cookies, however I could not stop eating these cookies! These cookies are absolutely fantastic!!! They have a wonderful blend of flavors with all the spices, molasses, sweet cranberries and nutty crunchy pecans. They have a gingerbread like flavor (I love gingerbread and molasses cookies!) with the texture of an oatmeal cookie. These are the perfect cookie for the fall holiday season. This recipe is easily adaptable to fit your personal fruit, nut or chocolate preferences. I think these would be great with some walnuts and mini chocolate chips…I just might have to try that combination very soon! So grab a big glass of milk or hot steamy cup of coffee (that is my favorite way to eat them) and enjoy these super delicious cookies!

Oatmeal, Cranberry and Pecan Spice Cookies

Oatmeal, Cranberry and Pecan Spice Cookies
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Ingredients:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
16 Tbs. (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
3 Tbs. dark molasses
1 1/2 tsp. vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 cup chopped dried cranberries
1/2 cup coarsely chopped pecans

Directions:
Preheat an oven to 375°F. Lightly grease 2 baking sheets or line them with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla.

Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. Beat or stir in the oats, dates and walnuts just until evenly distributed.

Drop the batter by rounded tablespoons onto the prepared pans, spacing the cookies about 2 inches apart. Bake the cookies until the edges are golden, 10 to 12 minutes. Sprinkle the cookies with coarse sugar while they are still warm. Let the cookies cool on the pans on wire racks for 10 minutes, then transfer them to the racks and let cool completely. Makes about 4 dozen cookies.

Adapted from: Williams-Sonoma

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