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Date Filled Oatmeal Cookies

Date and Raisin filled Oatmeal Cookies
Date and Raisin filled Oatmeal Cookies

 

 

 

 

 

 

 

Date Filled Oatmeal Cookies

I was given a very sketchy recipe for these cookies. The recipe had been handed down and I was asked to see if I could come up with a successful rendition.   The lady giving me the recipe had not been able to recreate the cookies her mother had made many years ago with the recipe as it was.  A few experiments and I think we came up with a winner. I’ll see in a day or two when she tries them.

Ingredients for Date Filled Oatmeal Cookies

For the Filling:

  1. 8 oz Dates ( cut into small pieces)
  2. 1 cup raisins
  3. 3/4 cup granulated sugar
  4. Juice of 1 lemon + (zest of lemon optional)
  5. 1 – 2 cups water
  6. 2 tsp corn starch

For the Oatmeal Cookies:

  1. 2½ cups all purpose flour
  2. 2 cup Oatmeal ( not instant)
  3. 1 cup shortening
  4. 1 cup granulated sugar
  5. 1 tsp salt
  6. 2 tsp cinnamon
  7. 2 tsp baking powder
  8. 1 cup buttermilk
  9. Additional flour to work the dough if necessary

Directions for Date Filled Oatmeal Cookies

For the Filling:

In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.

Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.

Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.

Place the filling into a container with lid and refrigerate a few hours to overnight.

For the Oatmeal Cookies and Assembly:

In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.

In a mixer cream the sugar and the shortening.  Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.

Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you  may have to add more flour).

Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.

To Assemble:

Cut the dough into ¼’s, and roll the dough out to 1/4 to 1/8 inch thickness.  Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.

Place half the circles on a greased sheet pan or a silpat covered pan.  Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle.  Crimp the edges and cut a small vent hole in the top of the cookie.

Bake in the center of a 350º oven for approximately 20 minutes.  Carefully place on a wire rack to cool.  Store in an air tight container.

As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

Here are a few items to help make thios recipe:
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

 

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A lot of work sticking stuff I can’t eat into cookies, but Dad did make a couple without the gooey stuff and they were pretty good so 5 paws.

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Date Filled Oatmeal Cookies

Date Filled Oatmeal Cookies

Ingredients

  1. For the Filling:
  3. 8 oz Dates ( cut into small pieces)
  4. 1 cup raisins
  5. 3/4 cup granulated sugar
  6. Juice of 1 lemon + (zest of lemon optional)
  7. 1 - 2 cups water
  8. 2 tsp corn starch
  9. For the Oatmeal Cookies:
  11. 2½ cups all purpose flour
  12. 2 cup Oatmeal ( not instant)
  13. 1 cup shortening
  14. 1 cup granulated sugar
  15. 1 tsp salt
  16. 2 tsp cinnamon
  17. 2 tsp baking powder
  18. 1 cup buttermilk
  19. Additional flour to work the dough if necessary

Instructions

  1. For the Filling:
  2. In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
  3. Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
  4. Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
  5. Place the filling into a container with lid and refrigerate a few hours to overnight.
  6. For the Oatmeal Cookies and Assembly:
  7. In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
  8. In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
  9. Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
  10. Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
  11. To Assemble:
  12. Cut the dough into ¼'s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
  13. Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
  14. Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
  15. As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.
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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham
Leek and Potato Soup with Ham

 

 

 

 

 

 

 

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones (  http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits  )  and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed.  The choice of stock is up to you.  You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

  1. 3 Leeks white and very light green parts only
  2. 5 – 6 medium yellow potatoes
  3. 6-8 cups stock
  4. 2 cups cooked ham (cubed)
  5. salt and pepper to taste
  6. 1 Tbs neutral oil
  7. 1 Tbs butter
  8. Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil.  Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.  Add 6 cups of stock, bring  up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture.  It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

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Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

 

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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham

Ingredients

  1. For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
  3. You will also need either an immersion blender, or very good, large food processor to blend the soup.
  5. 3 Leeks white and very light green parts only
  6. 5 - 6 medium yellow potatoes
  7. 6-8 cups stock
  8. 2 cups cooked ham (cubed)
  9. salt and pepper to taste
  10. 1 Tbs neutral oil
  11. 1 Tbs butter
  12. Chopped parsley for garnish

Instructions

  1. In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
  2. Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
  3. Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
  4. Serve with parsley sprinkled over the top.
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Steak Pizzaiola

Steak Pizzaiola
Steak Pizzaiola

 

 

 

 

 

 

 

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base.  Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce.  “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you.  To top with cheese or not to?  Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water 
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6  Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften.  Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste.  Stir to combine all and bring up to a simmer to thicken  cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper.  Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes.  If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato.  The sauce goes great with pasta without the steak too!

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

 

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Steak and Pizza it doesn’t get any better than that. 5 paws

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Steak Pizzaiola
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Ingredients
  1. The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
  2. 1 6-8 oz Top Sirloin steak per person
  3. 4-6 cloves of garlic minced
  4. 1 medium onion diced
  5. 2 bell peppers thinly sliced
  6. 8-10 button mushrooms thinly sliced
  7. 1 tsp salt & pepper (approximate)
  8. 15 oz can crushed tomatoes
  9. 1 cup water
  10. 2 tsp dried oregano
  11. 1-2 tsp pepper flakes (optional)
  12. 5 -6 Tbs tomato paste
  13. 1-2 Tbs Olive oil
  14. ½-1 cup grated mozzerella cheese
Instructions
  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
Notes
  1. Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

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Steak Pizzaiola

Steak Pizzaiola

Ingredients

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6 Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Instructions

  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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