Oatmeal Cookies

To me, an oatmeal cookie of any kind is just a breakfast cookie.  Cookies you can eat for breakfast and not feel the least bit bad about. At least that is the way I look at it. I mean there are oats, raisins, and nuts (I prefer walnuts in this variation).  But there we are.


Oatmeal Cookie – yep

Not lots of people are huge fans of oatmeal cookies. I think it might be the raisin thing, but I am a raisin fan. But, to me, an oatmeal cookie has to have walnuts – it is a requirement and makes a much more “healthy” breakfast cookie. This is a recipe that I made to be mine and I think the method is also mine. Yep I really love this.

2/3 cup light brown sugar
2/3 cup unsalted butter, softened
2 large eggs
1 tsp vanilla
1 1/2 cups old fashioned oats
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup walnut, chopped
2/3 cup raisins

Preheat oven to 360 degrees.
Sift together flour, baking soda, salt, and cinnamon. Mix in oatmeal. Set aside.

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time and beat until completely incorporated, scraping bowl as needed. Mix in vanilla.

Slowly mix flour mixture into butter mixture. Do not over mix. Stir in walnuts and raisins.

Drop by rounded tablespoons on parchment-lined baking sheet. Press them down just a bit to thin the out. Bake for 10 – 12 minutes, until golden brown. Rest on baking sheet for a minute and move to wire rack to cool completely.

Notes: In my opinion, you can always add more nuts and raisins. It is kind of like cheese – you can always add more and no one should call foul on you.

Carrot Cake with Cream Cheese Frosting


Carrot Cake with Cream Cheese Frosting

I’ve been making this cake since the early 1990’s. It’s from a Mrs. Fields cookie cookbook (fun fact, my mom was a Mrs. Fields too). This is my adaption. The mixing method is more like I’m used to and I use unsalted butter and add my own salt to it. This is The Boy’s favorite birthday cake. It fits too, his b-day is in April and this just seems like an Easter time cake to me, although I have made it in the fall too.

2 1/2 cups all purpose flour
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar
1 cup sugar
1 1/2 cups unsalted butter, softened
3 large eggs
2 tsp vanilla
2 1/2 cups grated carrots
1 cup golden raisins
1 1/2 cups chopped walnuts

16 ozs cream cheese, softened
1/2 cup unsalted butter, softened
1/4 tsp salt
1 1/2 Tbs lemon juice
2 tsp vanilla
3 cups confectioners’ sugar or a bit more if needed

Preheat oven to 350 degrees. Spray 2 nine inch cake pans with baking spray. In a large bowl, sift together flour, baking soda, salt, and cinnamon. Beat together butter and sugar in a stand mixer. Add eggs, one at a time then vanilla. Increase speed to medium and beat for 2 minutes.
Scrape down bowl, and slowly blend in flour mixture. Add carrots, raisins, and walnuts.
Pour batter into prepared pans and smooth the top. Bake 60 – 70 minutes, rotating pan half way through. Toothpick should come out clean. Cool in pan 10 minutes, then on a wire rack to cool completely.D&D_9509
Beat together cream cheese and butter until smooth. Add lemon juice and vanilla. Add sugar gradually on low speed until smooth. So as not to make a mess.
Place one layer of cake on a platter, spread icing over top in a thin layer. Place second layer on top, rounded side up. Coat top and sides with icing. Refrigerate 1 hour to set icing.


22 April 2003 bday for Em
24 April 2004 11th bday
27 November 2008
18 April 2014 Em’s b-day and Easter
3 April 2015 Easter

Sweet Tomato Chutney

 Sweet Tomato Chutney
  • 1 whole head garlic, peeled & chopped


    Sweet Tomato Chutney w/Cream Cheese and Crackers

  • One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped
  • 1-1/2 cups red wine vinegar
  • 2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)
  • 1-1/2 cups granulated sugar
  • 1-1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)
  • 2 Tablespoons golden raisins
  • 2 Tablespoons blanched slivered almonds

Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth. In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey. Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups.


Sweet Tomato Chutney

This is great served with cream cheese and crackers.

Source: Llewellyn Lodge, Lexington, Virginia

This is truly one of my favorite things to make any time of year. I serve it with cream cheese, as above, but also serve it with sharp cheddar cheese. I don’t tend to use the almonds with mine, but I expect they would be a nice touch.