Raisin Oatmeal Cookies
1-1/4 (2-1/2 sticks) cups margarine (this is 5/8lb)
3/4 cup firmly packed brown sugar (approx 5.5 oz)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
3 cups Quaker Oats (not quick)
12 oz (2 cups) raisins

Heat oven to 375°F. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour and baking soda; mix well. Stir in oats and raisins Bake 7 minutes. Makes 36 big cookies.

When I make these for friends or family, I’m told they are the best raisin oatmeal cookies they’ve ever had. On the other hand, after giving this recipe out, I’d been told “it doesn’t work.” Here’s the secret – if they look done when they come out of the oven, they are overcooked. They need to come out looking a bit undercooked, and let them cool to keep their soft, chewy, texture. Write, and let me know if you tried this recipe. Next time I bake them, I’ll add pictures to this post.

written by admin \\ tags: cookies, dessert, raisin oatmeal cookie, recipe

This recipe is for a medium density cheesecake. If you like the dense, very heavy kind, we will have a recipe in a few weeks.

2-1/2 lbs cream cheese
1-3/4 cup sugar
3 tbl flour
1/4 tsp salt
1/4 tsp vanilla
6 eggs
1/2 pint heavy cream

Beat cream cheese by hand till fluffy. Add sugar, flour, salt, vanilla, beat until smooth. Add eggs, one at a time, stir in cream. Grease pan, sprinkle brown sugar on bottom to coat. Pour in batter. Bake at 500  for 12 minutes. Reduce to 200° and bake for 1 hour. Leave in overnight to cool (needs about 8 hours)

written by admin \\ tags: cheesecake, dessert, recipe

Batter:
1 cup sifted all-purpose flour
1/2 teaspoon sugar (a bit more if you have a sweet tooth)
1 egg
1/2 teaspoon salt
1/2 cup milk
3/4 cup water
1/2 teaspoon vanilla

Filling:
1 cup dry-curd (not cream-style) cottage cheese
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon pineapple jam
1/2 cup finely crushed cornflakes
1/2 teaspoon ground cinnamon

BATTER: Beat egg. Add milk and water. Sift flour, salt and sugar together and gradually add to liquid, beating and blending until smooth.
BRUSH hot skillet (large or small, depending on size blintzes desired) with melted shortening. Pour in enough batter to cover bottom very thinly. (Pour any excess that doesn’t immediately cling to the bottom of the pan back into the uncooked batter.)
FRY until dry. Turn out on waxed paper. Put 1 tablespoon filling and fold envelope-style into a small package. Continue frying blintzes, being sure to brush pan lightly with melted shortening before each batch.
REFRIGERATE filled blintzes until ready to serve. To serve, fry in melted butter until brown on both sides. Serve plain or topped with sugar and cinnamon.
FILLING: Mash cottage cheese or press through a sieve until smooth. Add remaining filling ingredients and mix thoroughly. Use about 1 tablespoon in the center of each blintz.

NOTE: Blintzes can be made in advance, wrapped in waxed paper and frozen. To serve, remove from freezer, thaw in refrigerator and fry in melted butter.

written by admin \\ tags: blintzes, jewish cooking, recipe, side dish