Choc Chip Oat Biscuits

These biscuits smell like what my granny’s kitchen smelt like – such a beautiful warm welcoming smell that wraps you up in a delicate warm and fuzzy feeling.  What more could you ask for!  These are so good that even my ever loving Pete who isn’t a biscuit person kept saying how fabulous they are.

Choc Chip Oat Biscuits 1

Choc Chip Oat Biscuits

Ingredients

115g all purpose flour
½tsp bicarbonate of soda
¼tsp baking powder
¼tsp salt
115g butter
115g caster sugar
100g light brown sugar
1 egg
1tsp vanilla essence
85g oats
170g chocolate chips

Choc Chip Oat Biscuits 6

Method

  1. Preheat the oven to 180°C.
  2. Combine the flour, bicarb, baking powder and salt in a mixing bowl.
  3. In a separate bowl, cream the butter and sugars together.
  4. Add the egg and vanilla and beat until light and fluffy.
  5. Add the flour mixture and beat until thoroughly blended.
  6. Stir in the oats and chocolate chips.
  7. Place teaspoonfuls onto greased baking sheets, spacing the dough about 1 inch apart.
  8. Bake for approximately 12 minutes until just firm around the edges.
  9. Transfer to a wire rack to cool.

Choc Chip Oat Biscuits 3

Woman’s Home Companion Cook Book – Park 17

Woman’s Home Companion Cook Book – Part 17

I have really been trying to savour the last few chapters but think it high time I shared another one with you.

The chapter on Cookies reads as follows:

“Were the cookies in a blue jar or a brown one at your house, and did they sprinkle sugar on them or put raisins in them?  Were you allowed to cut them into fancy shapes all by yourself?  What kind did you ask for when you went away to school or camp?  Answers will vary, but the basic fact is that cookies have always had a happy and honorable place on the pantry shelf.  Let’s hope they always will have.

Ingredients

Flour:  Unless otherwise specified, all-purpose flour is called for in the recipes in this chapter.  In some recipes either cake flour or all-purpose gives satisfactory results, but if the all-purpose flour in your locality is a strong one – that is, made from very hard wheat – it will make a slightly harder cooky.  A soft-wheat flour makes a tenderer cooky.

Shortening:  A number of shortenings are suitable for making cookies,  Butter is always a favorite one for flavor, but margarines and vegetable shortenings are more often used because they do a good job and are less expensive.  In a bland cooky in which the flavor of the shortening is distinctive, part butter and part vegetable shortening gives good results.

Sugar:  The sugar called for in the recipes in this chapter is granulated sugar unless otherwise specified and the finer grains are preferred.  For butterscotch flavor use brown sugar, medium or dark.

Milk:  Either whole milke or evaporated milk may be used.  Because cookies require so little liquid, undiluted evaporated milk is convenient and practical.  In some recipes calling for 2 or 3 eggs, 3 tablespoons of evaporated milk may be used in place of 1 egg.

Eggs:  In making cookies, fresh eggs are best for flavor.  Eggs vary in size, and in cases where the dough must be exactly of a certain stiffness the size of the eggs may make a difference.  For this reason, and also because flours vary in thickening properties, it is wise to bake one or two cookies as a test before baking the whole batch.

Mixing and Shaping

Cookies may be made by hand or with an electric mixer.  In either case, assemble all the ingredients and measure them before starting the mixing process.
In general there are two types of cooky mixture, soft doughs and stiff doughs.

Soft-dough Cookies:  Soft doughs contain a larger proportion of liquid than stiff doughs.  Cookies made from soft doughs include those dropped from a spoon and those spread in a plan like a thin layer of cakes, of which brownies are a familiar example.

Stiff-dough Cookies:  Cookies made from stiff doughs included rolled cookies, refrigerator or sliced cookies and cookies shaped by forcing the dough through a cooky press.”

The chapter continues with correct ways to bake and store your cookies as well as all the different forms of decorations and has 28 pages crammed full of different cookie recipes.

Vanilla Poached Pears with Orange Zest

We are still being spoilt by my Mom who is cooking us the most wonderful meals and desserts.  Pete was away on business last week and Dad had returned home to Johannesburg so it was just Mom and I.  I was having my normal day of doing a 101 things and had left the decision of what we were going to eat up to Mom.  After a long day and a warm soothing bath, I popped over to Mom for supper.  What a fabulous treat!  Firstly, I was handed a gin and tonic at the door.  Talk about service! 🙂  How can you have a bad night when it starts like that?  Then the smell – the most wonderful full bodied pork/bacon heaven hit my nasal passages. Mom was roasting a pork fillet wrapped in smokey bacon (think it’s called an armadillo) which she served with creamy mashed potatoes, buttery steamed brussel sprouts, roasted pears and gravy and if that wasn’t enough, keeping with the pears portion of the theme, presented me with a oh so yummy pudding of vanilla poached pears with orange zest (and just for good measure) some cream on the side. 😀  F A B U L O U S !

Vanilla poached pears with orange zest

Ingredients

4 pears peeled and halved lengthways
45ml sugar
¾ cup water
10ml vanilla extract
5ml orange zest
Cream for serving

Method

  1. Place the pears, sugar, water and vanilla extract in a pot and bring to a boil.
  2. Reduce the heat and simmer until the pears are tender.
  3. Remove from the heat and allow to cool.
  4. Remove the pears and plate 2 per portion.
  5. Stir through the orange zest into the syrup and pour over the pears.
  6. Serve with cream.

Vanilla Biscuits

All of the holiday baking so far has been an explosion of wonderful and intense flavours; I felt like toning it down a bit today with some good old fashioned Vanilla Biscuits.  If you feel like jazzing these lovely biscuits up for the festive season, sprinkle them with hundreds and thousands,chocolate vermicelli or even a piece of cherry before baking.

Vanilla Biscuits

 

Ingredients

250g butter
1½ cups sugar
2 eggs
3½ cups flour
½ tsp bicarbonate of soda
2ml salt
5ml baking powder
10ml vanilla essence

Method

  1. Preheat the oven to 180°C.
  2. Mix together the butter and sugar.
  3. Add the eggs and mix well.
  4. Add all the dry ingredients and mix well.
  5. Add the vanilla essence and mix through.
  6. Make small balls and place on a baking sheet and flatten with a fork.
  7. Bake for approximately 10 minutes until golden brown.

 

Submitted by:  Christine de Villiers, Port Elizabeth

Pecan Nut Biscuits

These incredible little biscuits are another perfect addition to your Christmas gift baskets and hampers and also look beautiful stored in a glass jar on the kitchen counter; oh if pecan nuts aren’t your thing, not to worry, you can replace them with your favourite.

Pecan Nut Biscuits

Ingredients

250ml pecan nuts
60ml butter
60ml icing sugar
5ml vanilla essence
125ml flour

Method

  1. Preheat the oven to 180˚C.
  2. Finely chop ¼ of the nuts, reserving the remainder.
  3. Cream the butter and icing sugar and vanilla essence until light and fluffy.
  4. Add the chopped nuts and stir in the flour.
  5. Use floured hands to roll level teaspoonfuls of the mixture into balls.
  6. Place the balls 2.5cm apart on a lightly greased oven tray.
  7. Press a piece of pecan nut onto each ball.
  8. Bake for approximately 10 minutes until light golden brown.
  9. Allow to cool then dust with icing sugar.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Cake Fruit Cookies

I promise this is the last of the Christmasy theme style recipes.  These fruity cookies are a great alternative to having a Christmas cake available for family and friends who have popped in for a cuppa.


Cake Fruit Cookies

 

Ingredients

3 cups flour
10ml baking powder
10ml cinnamon
5ml salt
2 eggs
2 cups sugar
10ml vanilla essence
3 cups fruit cake mix
50ml milk
185g butter melted

Method

  1. Preheat the oven to 180°C.
  2. Sift the dry ingredients.
  3. Beat the eggs and add the sugar and vanilla essence and mix with the dry ingredients.
  4. Mix the fruit cake mix, milk and melted butter and add to the mixture.
  5. Pat with wet hands into a greased and floured swiss roll tin.
  6. Bake for approximately 20 minutes.
  7. Cut into squares when cold.

 

Submitted by:  Raë Smit, Pretoria

Peanut Butter Cookies

These little taste explosion morsels are an absolute hit with the kiddies and make for a great treat added to a lunch box for school or work and as with most good cookie and biscuit recipes, they are super easy to make.  

Peanut Butter Cookies

 

Ingredients

125ml peanut butter
65ml butter
125ml white sugar
125ml brown sugar
1 egg beaten
250ml flour sifted
5ml bicarbonate of soda

Method

  1. Preheat the oven to 180˚C. 
  2. Cream the butter and the peanut butter.
  3. Gradually add the sugar and beat until light and fluffy.
  4. Add the egg.
  5. Sift together the flour and bicarbonate of soda and add to the wet mixture and beat well.
  6. Drop spoonfuls of the mixture onto a greased baking sheet and press down with fork.
  7. Bake for 10 to 15 minutes.

 

Submitted by:  Raë Smit, Pretoria