Welcome to the Cook's Corner!

It's been a while since I've shared some of my family's favorite recipes with you so today I will give you two of our best fall treats! The photo of the ingredients above is for "Chocolate Chip Pumpkin Cookies". Years ago when Mr. Panache and I first were married, his wonderful Mother shared this recipe with me. I had eaten pumpkin pie, pumpkin cheesecake and pumpkin soup but NEVER pumpkin cookies!

Ingredients:

3 Cups Sugar

1 Cup Vegetable Oil

2 Eggs

1 Teaspoon Vanilla

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5 Cups Flour

1 Teaspoon Salt

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

2 Teaspoons Nutmeg

2 Teaspoons Cinnamon

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1 Large Can Pumpkin Filling (unseasoned)

1 Package Chocolate Chips - 12 oz.

1 Cup Walnuts, chopped

Here is my Pumpkin Cookie Jar. It's the perfect place to store the MANY cookies this recipe makes. Last year I displayed my cookie jar in the center of my kitchen table. To embellish the jar I used a few fall floral picks to form a wreath around the base.

Directions:

Combine sugar, oil, eggs and vanilla using electric mixer or hand beater.

Sift flour, salt, baking powder, baking soda, nutmeg and cinnamon together.

Add pumpkin and dry ingredients alternately to the liquid mixture, mixing well with a spoon. Then add chocolate chips and nuts. Mix well.

Drop by teaspoonfuls onto cookie sheet lined with parchment paper.

Bake at 350* for 10 minutes.

Makes about 6 dozen

(That's enough to share with neighbors and friends! Or you could just eat them all yourself but don't get mad at me if you can't fit into your favorite jeans afterwards! ;-)

Here's a great tip from Grannie Annie (my Mother-in-law):

Use an extra small ice cream scoop to drop the cookie batter on the baking sheet. It makes the job a lot easier and you have uniformity in size.

After you make your Chocolate Chip Pumpkin Cookies, pack up a little hamper with some sandwiches, cookies and a thermos full of pipin' hot cider or coffee and take a stroll down this tree-lined lane with your favorite guy. In my case - 3 favorite guys!

Fall is a wonderful time for hosting a harvest-time get together or football party. We are always looking for quick and yummy receipes that we can fix in a hurry! Below is a new recipe that I found on bhg.com
Blue Cheese Ricotta Dip
Ingredients:
1 15-ounce container ricotta cheese
8 ounces blue cheese, such as Gorgonzola or Maytag, crumbled (2 cups)
2 tablespoons apple cider or milk
Freshly ground black pepper
Snipped fresh chives or your favorite herb
Green and/or red apple slices
Breadsticks or crackers
Directions:
1. Allow ricotta and blue cheese to stand at room temperature for 1 hour. In a medium bowl stir together the cheeses, mashing with a fork until well combined.
2. Stir in the apple cider. Add pepper to taste. Spoon into a serving bowl. Sprinkle with chives. Serve with apple slices, breadsticks or crackers. Makes 8 servings.
This dip would also make a great spread for a fresh, grilled burger on game day!
Nothing causes me to catch my breath more than the beauty of God's creation. I have always been in love with the colors of Autumn. This is a picture from Maine. One thing I would love to do is take a road trip through New England during the fall stopping at little Bed & Breakfasts along the way. Maybe Mr. Panache will read this and take a hint!

I also promised to share another of my family's favorite cookie treats -

Outlandish Oatmeal Supremes

Ingredients:

1 Cup Butter

1 Cup Sugar

1 Teaspoon Baking Soda

1 Cup Brown Sugar

1 1/2 Cups Flour, plain

2 Eggs

3/4 Cup Coconut

3 Cups Quick-cooking Oats

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5 Tablespoons flour, plain

1 Cup Milk

1 Cup Vegetable Shortening (Like Crisco)

1 Cup Granulated Sugar, plus 2 tablespoons

1/2 Teaspoon Salt

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To make the Oatmeal Supremes:

Mix the first eight (8) ingredients. Drop by teaspoon on non-stick cookie sheet. Bake in preheated oven at 350* for 8 minutes.

Baking Tip:

Use parchment paper to line you cookie sheet. It makes for better browing and easy cleanup. Again, try substituting a small ice cream scoop for a teaspoon when dropping the cookie dough onto the sheet.

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To make the Cookie Creme:

Cook flour and milk to a thick paste.

Chill mixture in refrigerator.

Mix shortening, sugar, salt in a bowl with electric mixer.

Add mixture to paste one tablespoon at a time.

Mix until smooth.

Place a teaspoon of filling on the bottom of one Oatnmeal Supreme Cookie, top with a second cookie to make a cookie sandwich. Makes 20 servings.

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I hope you will enjoy these family favorite treats. This weekend I will be putting the finishing touches on my outdoor decor and giving the house a good cleaning. I am going to a Christmas Craft Fair with my friend early Saturday morning. I hope to get some great pictures I can share with all of you next week. Until then,

Live Life Beautifully!

~Alisa

The Cook's Corner - Outlandish Oatmeal Supremes

Hello! Welcome to The Cook's Corner! I've been baking away today and thought I would share my FAVORITE cookie recipe with you. This recipe has been in my family for years. I can't even remember who actually handed it down first but I am SO glad it was passed on to me. We call it OUTLANDISH OATMEAL SUPREMES and COOKIE CREME. These cookies are way, way better than anything "Little Debbie" could bake. LOL! They are actually cookie sandwiches. Let's take a look at the ingredients and recipe.

Outlandish Oatmeal Supremes

1 cup butter, melted

1 cup sugar

1 teaspoon baking soda

1 cup brown sugar

1 1/2 cups flour, plain

2 eggs

3/4 cup coconut

3 cups quick-cooking oats

Cookie Creme

5 tablespoons flour, plain

1 cup milk

1 cup Crisco shortening

1 cup sugar plus 2 tablespoons

1/2 teaspoon salt

Now, I've learned a few tips from my MIL, Ann, that have made baking cookies a little quicker and more accurate. First of all ALWAYS use Parchment Paper to line your cooking sheets and for accurate cookie sizes use a melon ball scoop. The parchment paper provides for even browning and easy clean-up. The scoop makes spooning out the batter quick and efficient plus your cookies are all the same size.

Step #1. Mix first 8 ingredients together.

I like to mix my eggs and melted butter together separately, then add it to my dry mix.

Mix ingredients well. The cookie batter will be very coarse and a little dry.

Step #2. Drop scoops of cookie mix using the melon scooper onto cookie sheet. I like to keep 12 cookies per sheet. This gives the cookies room to expand.

You will have enough cookie mix to make 48 cookies. However, since these are sandwich style cookies, it takes two cookies each. So you will have 24 sandwiches when done.

Step #3. Bake cookies one sheet at a time for 8 minutes in 350 degree oven.

Step #4. While cookies are baking, mix 5 tablespoons of flour with 1 cup of milk. Cook over medium heat until a thick paste is formed. Remove from heat and chill in refrigerator.

Step #5. While the paste is chilling, mix 1 cup Crisco shortening with 1 cup and 2 tablespoons of sugar and 1/2 teaspoon salt. Mix well in a bowl with an electric mixer.

Step #6. Remove paste from refrigerator, add to Crisco mixture one tablespoon at a time. Mixing after each addition until smooth.

Step #7. Once cookie creme is prepared, spoon one teaspoon or so on the bottom of one cookie. See demonstration below.

Next, top with a second cookie making the cookie sandwich.

See below.

Continue assembling cookie sandwiches until you are finished. You will have 24 Outlandish Oatmeal Supreme Cookie sandwiches. Serve with Ice Cold Milk! Yummy!

I do hope you enjoy this recipe. It is my FAVORITE cookie recipe and I'm sure you will love it!

These cookies are the "hit" every time I attend a Cookie Exchange or party where I take them.

Oh, as a note of interest. In my ingredients photo you might have noticed Vanilla Extract. The original recipe doesn't call for it but I like to add 1 teaspoon of vanilla to the cookie creme. It really gives the creme a wonderfully delicious flavor. See you tomorrow. Until then,

Happy Cooking

~Alisa