Friday, February 13, 2009

More Cookies

So much for our warm weather. It's very chilly again today. The cold east wind is blowing through the house. At least the water has stopped pouring into the basement. This spring Colin has to get the culvert near the house replaced. Every time it gets backed up/frozen the water heads for the house. Colin figures he dumped out about 100 gal (Cdn) -not fun with a cement/dirt floor.

Made some more cookies today. I really like these ones, they are called Double Oat Chocolate Chip cookies. It's a smaller recipe and makes 4 doz.

3/4 cup margarine 1 cup brown sugar

1 egg 1 tsp vanilla

1/2 cup flour 1 1/2 cup rolled oats

1 cup oat bran 1 tsp baking soda

1 cup chocolate chips

cream margarine and sugar, add egg and vanilla. Add in dry ingredients and mix. Drop onto lined/greased cookie sheet. Bake 350F for 10-12 minutes.

I made some raisin bread too. I used the oatmeal bread recipe from the other day and added a teaspoon or so of cinnamon and a couple hands full of raisins.


Niki RuralWritings said...

Hi Paula! Your comment on my blog jogged my memory about your homeschooling questions! Can I plead Pre-Menopause Memory Deficiency? :)

I will re-read your email and get a reply off to you very soon,
Please forgive my tardiness

Anonymous said...

How do get your bread so big? Quite a few years ago I made a bread with milk and an egg in it and made my family sick; since then I only make a french style bread that has water and a little oil only. It's never that big though!

Paula said...

No problem Niki, I saw the other day that you were getting busy and needed to take some time. Besides you've got that adorable grandson to play with :)

Paula said...

Kjunebug, I rarely make bread with milk anymore. I've tried some of my recipes with both and don't notice much, if any difference. What I do sometimes, especially if it's a new recipe, I use my powdered milk and water. Just add the powder with the flour and other dry and use the water as if it were milk. Don't know what milk costs down there, but it's nearly $4 for a 4L bag and I can't afford to use it just for bread. My eggs come straight from the barn so I have no worries using them, it's the ones that sit in the grocery store for up to a year that I question :) As to the size, I must be honest I usually use a slightly heaped tablespoon of yeast -I buy my yeast in bulk and keep it in the freezer, much cheaper than packets and it lasts forever. That and I find if I let it rise to a good height, then put it in the cold oven and turn it on to 300F for 45min it rises a little more than it would on the counter. I also like to warm my oven then turn it off and let the bread rise in there, but that's because my kitchen is almost too cool for bread in the winter, also protects the dough from drafts from the door.

SquishyCuteStuff said...

Wow, I really need to get caught up on your blog! LOL You have a ton of really nice posts (and your daughter is a little angel!). I agree, the first thing I wondered is how you get your bread so big!

Paula said...

I have to make a confession today. I made some sour dough bread and I guess it was too slack and didn't rise much over the pan edge :)

SquishyCuteStuff said...

Next time I am going to bluff and put the dough in smaller bread pans! LOL

Paula said...

My bread pans are 8 1/2x4 1/2 (actual opening measurments). That's just the right size for our family to eat before it gets stale. Elizabeth and Lovina must use bigger pans because I always get more loaves out of their recipes than they say.