March 06, 2006
Welcome to the Cookie Recipe Club newsletter.
I would like to extend a special welcome to all the new subscribers from Kitchen Crafts ‘N More . I hope you enjoy the newsletter. Please tell your friends. Just forward the newsletter to everyone in your address book.
I've got the carrot cookie recipe from Barb in Calgary that I talked about in the last issue. It's in the reader recipe section along with a comment about carrot cookies from Grace.
(If you missed the last issue you can read it on the back issues page.)
Also in the reader recipe section is a very interesting cookie recipe from Carolyn of Statesville, NC. Whatchamakeits!
Submit A Recipe
The whole idea of the Cookie recipe club is sharing recipes. If you've got one please send it in.
If you do submit a recipe a little chitty-chat about it would be nice. If it's your favorite then why is it your favorite, etc...
It doesn't have to be a recipe. It can be a comment on a recipe or a recipe request or a request for cookie or baking information. Somebody out there will probably have an answer.
Just click on this link to Submit A Recipe.
Monkey Bread and Whatchamakeits
It's really coincidental that Carolyn submitted the Whatchamakeits recipe in the same week that a friend of mine brought Monkey Bread to work. (I guess she's getting tired of all the cookies I bring!)
The coincidence is the fact that both recipes use already made bread to create something entirely different. The Whatchamakeits use sliced white bread and the Monkey Bread uses canned biscuits.
And then there are the names. Don't you just love 'em?
It makes me wonder how many other recipes are floating around out there that fit into the same category? If you have one please submit it and I'll post it in the newsletter.
I haven't made any Monkey Bread yet. I'm saving the recipe for when I have more people to feed than me. It is delicious and I think it would be a wonderful brunch dessert.
I did make the Whatchamakeits and I have to agree with Carolyn. They are simple to make and delicious.
In addition I would like to add that the recipe seems to be kiddy friendly also. If you decide to try it gather some kiddies around for help. And give us all some feedback on how you like it.
The recipe would also lend itself to lots of variations and I plan to think of some. Dipped in chocolate? Cinnamon bread? Blueberries? Hmmm.
Reader Recipes
A response to the carrot cookie recipe: I have tried the carrot cookie recipe except I shredded the carrots in the food processor. My cookies turned out great.I baked them for 10 minutes and iced them with a powdered sugar glaze. They tasted wonderful!Grace
Whatchamakeits
This is the strangest cookie I have ever made, but the most delicious. It is fun and easy and light and delicious to eat. Amaze your friends and make "Whatchemakets". Strange name? You can say that again, but it caught my eye and I tried them. The recipe is a winner.
8 oz. cream cheese softened
1 c crushed pineapple, drained
2 tbsp sugar
1 tsp vanilla
18 slices of white bread
1/4 c melted butter
1 c sugar
1 tsp cinnamon
Mix first four ingredients. Set aside. Cut crusts from bread. Flatten bread with rolling pin. Spread 1 tbsp filling in center of each slice of bread. Roll up as for jellyroll. Dip in melted butter. Roll in cinnamon/sugar mixture. Bake at 350 degrees for 12-15 minutes. Let rest for a while if you can resist them. Can be frozen and baked later. Makes 18 3" cookies or cut in half if you want to make 36 1 1/2" cookies for a party.
I would love to get some feedback on this recipe to see if others like it as much as I do.
Shared with you by Carolyn the Crafty Gourmet from Statesville, NC
Barb and I remember our conversation on carrot cookies a little differently. She says I sent this recipe to her and I thought she had sent it to me. Never the less I lost it and she has sent it back so here it is.
Carrot Oatmeal Cookies
1 c. flour
1 c. quick cooking oats (uncooked)
1/2 c. shortening
1/2 c. honey
1 tsp. double-acting baking powder
1/4 tsp. baking soda
1 egg
1 tsp. vanilla extract
1/2 c. dark seedless raisins
1/2 c. walnuts, finely chopped
1/2 c. carrot, grated
Icing:
1 1/4 c. confectioner's sugar
1/2 (3 oz.) pkg. cream cheese, softened
1 tsp. Water
1/4 tsp. Vanilla
Preheat oven to 350 degrees.
In large bowl blend the flour, oats, shortening, honey, baking powder, baking soda, egg and vanilla extract with a mixer at low speed until well blended, occasionally scraping bowl with rubber spatula. Stir in raisins, walnuts and carrots.
Grease large cookie sheets. Drop dough by rounded tsp on the sheet and bake 8 to 10 minutes or until lightly browned around the edges.
I guess technically Monkey Bread is not a cookie but it's a great recipe so I'd like to pass it along.
Monkey Bread
4 cans of refrigerated biscuits
Extra Cinnamon and Sugar for coating biscuit pieces
1 1/2 c. brown sugar
1 T. cinnamon
3/4 c. butter
Preheat oven to 350 degrees.
Cut the biscuits into quarters and coat with an extra mixture of cinnamon and sugar. A plastic bag works great for this
Melt the brown sugar, cinnamon and butter together in a small saucepan.
Place half of the biscuit quarters into a greased Bundt pan and sprinkle chopped pecans or raisins on top if you have them on hand.
Pour 1/2 of the butter mixture over the top and repeat with the remaining biscuits.
Bake for 30-40 minutes.
That's it for this issue. Have a great day and send in those recipes.
Jim