Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

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In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

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I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Oatmeal Carrot Raisin Cookie Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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Raisin And Nut Scones Recipe

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. The scone is said to be closely related to the Scottish flatbread known as bannock. The name is said to have come from where Scottish kings were crowned, The Stone of Destiny. Others have interpreted that the bread has been linked to the Dutch word, Shcoonbrot, which means fine white bread. Some people would say it is of a German word sconbrot, or fine beautiful bread. Regardless of the origin we love them!

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A scone is a quick bread that is baked in a moderately hot oven so that the dough sets quickly and has a light brown top. Some of the early recipes indicate that the first ones were made with different types of oats. They were shaped into a large circle, scored and triangles. Further down the line, the scored triangles became the wedges, and this is what we are familiar with today.

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Raisin and Nut Scone Recipe

3 1/2 Cups all purpose flour

2 1/4 Teaspoon of baking powder

1/4 Cup sugar

1 Cup cold butter

1/2 Cup raisins

1/4 Cup of Ground Pecans

2/3 Cup milk

1 large egg

2 Teaspoons of sugar

Egg Wash:

1 Tablespoon of milk

1 Large Egg

Helpful Tips: Here is the mixing method that I would recommend for these scones. For the best results you should use a pastry blender. If you do not own one you can use two knives, or your fingers and these will work equally good. Sometimes even better if you are a novice baker, as you will have a much harder time of overworking the dough mixture.

First you will preheat oven to 400F. You will then mix the flour, baking powder, and sugar in a large bowl, give it a quick whisk to blend. Next you will cut in butter with a pastry blender, or two knives, or your fingers until mixture is crumb like. You will then stir in the nuts, and raisins at this time and mix. If you are adding any other fruit etc, this is the time you would add them, such as dates, prunes etc. You will begin to whisk together the egg, and milk, and start to gradually add it to the flour mixture. You will stir with a fork, or wooden spoon just until the dry goods are moistened, you do not want a smooth dough. On a lightly floured surface, knead the dough 3 or 4 times.

Do not roll the dough to an inch thickness, you will pat the dough lightly, because if you do not it will keep them from rising correctly. You will then cut the scone dough into wedges, or shapes of some sort, or cut with a 2 inch round cookie cutter. The scones can be cut into any design you like such as square shapes, triangles, rectangular etc. Scones placed close together on a baking sheet will be softer, than those spaced farther apart. To promote crustiness, cool them uncovered, or wrap them while hot for softer tops.

You will then place the scones on a lightly greased baking sheet or one prepared with a nonstick spray. You will then brush with a tablespoon of egg wash, and sprinkle with sugar on top of each scone.

Bake in preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack. The scones are best served warm with butter, preserves, or any topping you would like.

Raisin And Nut Scones Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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Texas Brown Raisin Bread Recipe

I am used to having this bread around the Easter holiday. Along with the deviled eggs, and ham, bacon fat green beans, and pies of all types. I guess this was around for all of the people who didn't like to eat all of the sweet desserts, and wanted something sweet, but not too sweet. This recipe can be used all year round for breakfast with a little slab of real butter, or a slice of American cheese will go just fine as well. This is a fairly simple recipe to make and it will make about 3-4 loaves depending on the type of pan you use.

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Ingredients you will need:

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3 Cups of raisins

1 Cup of brown sugar

1/2 Cup of butter

2 Eggs

1 3/4 Cups of buttermilk

2 1/2 Cups of whole wheat flour

2 1/2 Cups of all purpose flour

4 Teaspoons of baking powder

1 Tablespoon of good vanilla bean paste

1 1/2 Teaspoon of salt

1 Tablespoon of orange zest

1 Cup of brown sugar applesauce

You will need 3-4 baking pans, and 2 large mixing bowls, and non stick spray, and wire cooling racks. You should preheat your over to 350 at this time. If you have a gas oven you may need to lower the temperature 10-15 degrees or even more if it cooks really hot. You don't want to burn your delicious raisin bread.

In a large mixing bowl you will combine the sugar, soft room temperature butter, eggs, raisins, applesauce, orange zest, vanilla bean paste, and buttermilk. You will mix well and set aside for a few minutes while getting your other ingredients ready.

In the 2ND mixing bowl you will sift all other dry ingredients flour, salt and baking soda together. you will add about 1/3 to the first mixing bowl of wet ingredients and mix until incorporated. You will do this 2 more times until all of the dry is mixed with the wet ingredients. You will just need to be careful not to over mix this dough or it will not rise, or be fluffy as the end product.

In your baking pans you spray the non-stick spray, and then you will divide the batter evenly between 3-4 pans. If you want a thicker bread you can use 3 pans, the bread will rise out of the top for a more rustic appearance, but the bread will be more dense. You will have to pay closer attention to the doneness with large toothpicks or skewers, by checking the centers to make sure there is no wet dough coming out on the toothpick after you insert, and pull it out. If you are using 4 pans you will still have to keep an eye on them, but just not as much, and you will still have to do the toothpick test for doneness.

You will bake around 10-15 minutes and then rotate around in the oven for a more even cooking. You will want to check in another 10 minutes to see how the bread is coming along. You do not want to overcook! When your bread is done you will remove the loaves from the oven, and the loaf pans, and set them on wire racks until cooled. If you have a bread slicer that works the best, or make sure that you are using a serrated knife. Slice, and serve with butter, or whatever you desire. Enjoy!

Texas Brown Raisin Bread Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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