This dessert is great for a party…birthday party…..Brunch celebrations….or just you. Cut in squares as needed and you have your own party.
- 1 1/2 cups flour
- 1 cup rolled oats (not instant)
- 1 cup chopped pecans or chopped pistachios
- 1/2 cup packed brown sugar
- 1 cup melted butter (not margarine)
- 1 cup either Butterscotch or chocolate chips
- 1 1/2 cups either Butterscotch or chocolate sundae sauce
- 8 cup softened ice cream
Combine the flour, oats, nuts and brown sugar in a large bowl. Stir in the melted butter and mix really well. Spread evenly on a cookie sheet. Bake in a 400 degree oven for 20-25 minutes until golden. Crumble while still warm and cool completely.
Press one half of the mixture in a 13 x 9 inch baking dish. Stir the chips into the remaining mixture. Drizzle half of the sauce over the base and start to spoon in the ice cream, making sure it is level.
Drizzle the remaining sauce over the entire surface and cover with the remaining crumbs.
Cover with plastic and freeze completely. The nice thing about this recipe is you can use whatever ice cream you wish. For me? Chapman’s make the best.
Yummy!
Lime Oatmeal Cookies
I love limes and I love oatmeal….so here is a good way to have both.
- 1/2 cup butter, room temperature
- 1 egg
- 1/2 cup mashed banana
- 1 tsp. pure vanilla extract
- 1/2 cup dark brown sugar
- 1 1/2 tsp. lime zest
- 1 cup pastry flour
- pinch of salt
- 1 tsp. baking powder
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup chopped pecans
- 1/2 cup chopped candied ginger
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Cream the butter and egg together until smooth. Gradually add in the banana, vanilla and brown sugar. Add the lime zest and mix well on low speed in your mixer until all the ingredients are thoroughly blended.
In a large bowl, sift the flour, salt, baking powder, oatmeal, nuts and chocolate chips and use a whisk to combine the ingredients completely. Stir the dry ingredients into the wet ingredients and mix until there is no dryness.
Using a parchment line cookie sheet, drop by heaping tablespoons, 2 inches apart, and with a dampened finger, press the top lightly to flatten. Bake for 20 minutes until lightly browned and then cool on a wire rack.
All I can say is YUMMY…..
Light As Air Oatmeal Crunchies
This was a wonderful trial and error cookie. It is sooooo darn good, you will have to make more. I know, I have to now. The ingredient that makes this cookie is….read on and you’ll see.
- 1 cup softened butter, not melted
- 1/2 cup sugar
- 1 cup sifted flour
- 1 1/2 cup Quaker oats (not instant)
- 2 squares of Dalton’s preserved ginger in syrup (finely chopped)
- 1 tbsp. ginger syrup
- Icing sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl, beat together the butter and sugar for a couple of minutes until really light, smooth and creamy.
Add the flour and combine well. Add the oatmeal , chopped ginger and syrup and mix together.
On parchment lined cookie sheets, shape dough into balls about 1 inch in size. With a fork dipped in water, press lightly on top and turn the sheet and press in the opposite direction (cross hatch).
Bake for about 12-16 minutes just until the edges start to turn a golden colour. Remove from the oven and let sit for a few seconds. Remove to a wire rack to cool completely and then sprinkle the tops with icing sugar.
If you give the family a “taster” you might as well give them all the cookies because they will keep coming back for more. Yes they will.
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
Cinnamon Cranberry Cookies
This is the same method as making chocolate chips but the ingredients differ slightly and the flavour is really good.
- 1 cup butter, room temperature
- 1 cup packed dark brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups sifted flour
- 1 tsp. baking soda
- 2 1/2 cups rolled oats (quick cooking, not instant)
- 1 pkg. Cinnamon Chips (baking aisle in store)
- 1/3 cup white chocolate melting disks, chopped
- 1/3 cup dried cranberries, chopped
Preheat oven to 350 degrees.
Beat the butter, brown sugar and sugar until creamy (3-4 minutes). Add the eggs, one at a time and add the vanilla. Beat well and scrape down the sides of the bowl often.
Combine the sifted flour and baking soda, beating well to combine (give it a couple of minutes), stir in the oats, cinnamon chips, chocolate and cranberries on low, just enough to combine.
On parchment lined cookie sheets, use a 1 tbsp. size scoop and put 6 on a tray. If using a convection oven, bake for 6 minutes, rotate the trays and bake a further 6 minutes. Let cool for a minute and then transfer to cooling racks. Repeat process until all cookies are baked. Makes 4 -4 1/2 doz. cookies.
Let cool and boy, of boy these are tasty.
Pour a cup of coffee or tea, invite a friend over (or not) and enjoy the lazy afternoon together.
Rhubarb Bars
This is very much like date squares or as we knew it, matrimonial squares.
Preheat oven to 350 degrees.
- 3 cups rhubarb cut into 1/2 inch squares
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 1 tsp. pure vanilla
- 1 1/2 cups rolled oats (not quick)
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup packed brown sugar
- 1 cup butter
Combine the first four ingredients and cook until it becomes thick. Cool completely.
Combine crust ingredients and pat two-thirds of the mixture into a greased 9 x 9 inch pan. Add the filling and top with the remaining crumbs. Bake for 30-35 minutes.
Cool before attempting to cut.
Be sure to have some vanilla ice cream or whipping cream on hand. Darn, this sound so good I am going to make some.