Monday, November 30, 2009

Disneyland's Oatmeal Cookies

Disneyland’s Oatmeal Cookies

3 1/4 c Flour

1 T Baking powder

1 1/2 tsp Ground cinnamon

1 tsp Salt

1 tsp Baking soda

2 1/8 c Shortening

1 3/4 c Brown sugar packed

1 1/2 c Granulated sugar

3 lg Eggs

1 tsp Vanilla extract

4 c Rolled oats

2 1/2 c Dark raisins

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks. Recipe by: Disneyland via Los Angeles Times Per serving (excluding unknown items): 185 Calories; 10g Fat (47% calories from fat); 2g Protein; 23g Carbohydrate; 11mg Cholesterol; 99mg Sodium

Friday, November 27, 2009

Pear Pie

Even if you don't love pears, give this a try. It is almost like a pear custard pie.

1 1/2 c. sugar
1/3 c. butter
6 T. flour
3 eggs
1 1/2 tsp vanilla
4-5 sliced and peeled pears

Beat all together until very frothy. Arrange ripe pear slices in an unbaked pie shell. Pour egg mixture over. Bake at 325 for 40 minutes or until a knife comes out clean. If it browns too much, cover with a loose foil tent.

Chocolate Fudge Pie

The recipe I had for this pie actually called this pie French Silk but being the pie expert that I am, it isn't light and silky; it is more like fudge so I had to change the name to make it fit. (Maybe we just made it wrong and it really is silky:)) Whatever it is, it's good though.

1 cup sugar
3/4 c. butter
3 squares unsweetened chocolate, melted, and cooled
1 tsp vanilla
3 eggs
Baked pie crust

Beat sugar and butter on medium speed about 4 minutes til fluffy. Add chocolate and vanilla. Add eggs, one at a time, beating on high after each addition and scraping sides of bowl constantly. Put into pie shell. Cover and chill 5-24 hours. Top with whipped cream and chocolate curls.

Tuesday, November 24, 2009

Southwest Pumpkin Soup

2 T Olive Oil
3 Cups Chicken Broth
1 15 oz can drained black beans
1 Cup Heavy Cream (Can use half and half for healthier version!)
1 1/2 tsp ground cumin
1 tsp salt
1 medium onion, finely chopped
1 14.5oz can diced tomatoes
2 15oz cans pumpkin puree
1 T Curry powder
1/2 tsp chili powder
Garnish with tortilla chips, sour cream and chives

In sauce pan over medium heat, add oil and saute onions 5-10 minutes.  Add broth, tomatoes, black beans and pumpkin.  Bring to a boil and reduce heat.  Add rest of ingredients and simmer.  Add more salt and black pepper to taste as well as more broth if the soup seems too thick.

Tuesday, November 17, 2009

Sweet Corn Pudding

I love this dish for its works at Thanksgiving or a casual barbecue!

Sweet Corn Pudding

1 8oz pkg cream cheese—softened
2 eggs, beaten
1/3 cup sugar
1 8oz pkg cornbread/muffin mix
1 16oz can creamed corn
2 1/3 cup frozen sweet corn (or canned)
1 cup milk
2 T butter or margarine
1 tsp. salt
¼ tsp nutmeg

  • Blend cream cheese, eggs, sugar
  • Add remaining ingredients; mix well
  • Pour into greased crockpot
  • Cover and cook on high 3-4 hours

Monday, November 16, 2009

Cream Cheese Pumpkin Muffins

These are FABULOUS if I do say so myself:)

2 1/4 c. flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp coriander
1/2 tsp salt
2 eggs
2 c. sugar
1 c. canned pumpkin
1/2 c. oil
1/2 tsp vanilla

Cream ingredients. Add dry ingredients. Mix til combined.


6 oz. cream cheese
1 T. sugar

3/4 c. flaked coconut
1/2 c. pecans (optional)
1/4 c. sugar
1/2 tsp cinnamon

Spoon batter into 24 muffin tins filling 1/2 full. Spoon cream cheese mixture evenly over and spread more batter over. Sprinkle on topping. Bake at 350.

Our Thanksgiving Menu

We're creatures of habit, and on Thanksgiving, it's no different. Over the years our Thanksgiving menus have changed very little...with a few tweaks here and there on time tested favorites. I'm always open to trying some new dishes and improving upon the classics. What are your most cherished Thanksgiving recipes? I'd love to hear what you serve the ones you love most on the day we give thanks.

Last year's menu at the Wallace/Littlewood Thanksgiving table

Sunday, November 15, 2009

Pumpkin Fudge

This should be called Pumpkin Pie Fudge! I make this every's a great seasonal gift. Reduce the ginger and cloves if you want to tone down the flavor a bit.

Pumpkin Fudge

Makes 3 pounds
3 cups sugar
¾ cup (1 ½ sticks) butter
1 (5 ounce) can evaporated milk
½ cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 (10 ounce) package butterscotch flavor pieces
1 (7 ounce) jar marshmallow crème
1 teaspoon vanilla
½ cup toasted chopped pecans (optional)

Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter or spray foil, set aside.
In a heavy, 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves.  Cook and stir over medium-high heat until mixture boils.  Clip candy thermometer to side of pan.  Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring constantly, until thermometer reaches 234 degrees or mixture reaches soft-ball stage, about 20 to 25 minutes.
Remove pan from heat. Stir in butterscotch pieces until melted.  Stir in marshmallow crème and vanilla until well combined.  Pour mixture into prepared pan, spreading evenly.  Sprinkle with pecans.  Score into 1-inch pieces while warm.  When fudge is firm, use foil to lift out of the pan.  Cut fudge into pieces. 

Thursday, November 12, 2009

Karen Peterson's Pear, Apple, and Cranberry Crisp

4 pears
6 apples
3/4 cup dried cranberries
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 t. cinnamon
1/2 t. ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, lightly packed
1/2 t. kosher salt
1 cup old fashioned oatmeal
2 sticks cold, unsalted butter, diced

Preheat oven to 350
Peel and core apples and pears and cut into large chunks. Place fruit in a large bowl and toss with cranberries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9X13 pan.
For the topping, combine the flour, sugars, salt, oatmeal and cold butter in a mixing bowl. Mix on low 1-2 minutes or until the mix is in large crumbles. Sprinkle evenly over the fruit.
Place the baking dish on a parchment-lined sheet pan and bake for 50-60 minutes, until the top is brown and the fruit is bubbly.
A perfect autumn treat!