Raspberry Swirl Cheesecake

I tried a new cheesecake recipe over the weekend, and was very pleased with the results. Instead of fresh raspberries, I used a bag of frozen ones. I thawed them, drained them, then whirled them in my mini food processor before pushing them through a strainer to remove the seeds.

Because I wanted the raspberry puree to be in the cheesecake as well as on top, I poured in half of the cheesecake batter, added some puree and swirled it, added the rest of the batter and topped it with more puree and swirling (the pictures in the link demonstrate how to do this).

It looked beautiful and was delicious! Here's the link:

http://www.afarmgirlsdabbles.com/2011/07/15/raspberry-swirl-cheesecake/

Cream Cheese Brownies

Here's a recipe for awesome cream cheese brownies!

2/3 cup All-Purpose Flour
1/4 tsp. Salt
1/2 tsp. Baking Powder
2 oz. Unsweetened Chocolate
4 oz. Bittersweet or Semisweet Chocolate
8 oz. (1 stick) Unsalted Butter, cut into quarters
1 cup Granulated Sugar
2 tsp. Vanilla Extract
3 Large Eggs

Filling
8 oz. Cream Cheese, room temperature
1/4 cup Granulated Sugar
1/2 tsp. Vanilla Extract
1 Egg Yolk

Preheat oven to 325°F. Spray an 8-inch square pan with nonstick cooking spray. Line pan with 2 layers of foil, with some overhang to make it easier to remove the brownies from the pan. Spray sheets with nonstick cooking spray.

Whisk together flour, salt, and baking powder in a small bowl; set aside

Gently melt chocolate and butter together being careful to not scorch the chocolate. Whisk in the sugar and vanilla; cool slightly. Whisk in the eggs, 1 at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add dry ingredients; whisk until just incorporated.

Filling: In a small bowl, beat the cream cheese with the sugar, vanilla and egg yolk until evenly blended.

Assembly: Pour half of the brownie batter into the prepared pan. By spoonfuls, drop half of the cream cheese mixture over batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Back until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center come out with several moist, fudgy crumbs adhering to it, 50-60 minutes.

Cool the brownies on a wire rack until they are down to room temperature. Refrigerate until chilled, at least 3 hours, before cutting. These are pretty tall, so you can get away with cutting them into fairly small pieces.

A new go-to recipe for chocolate cake

I tried this recipe for chocolate cake this weekend, and think it is quite similar to Magleby's chocolate cake. I made it as a 9x13" single-layer cake, but it would work well as two 8" or 9" rounds.

It is definitely my new go-to recipe. The texture is terrific, and the cake very moist. Once we cut into it, I could not stop slicing off little bits every time I walked past. It goes together pretty quickly and only took me 10-12 minutes to get it into the oven once I started pulling out ingredients. The batter was thinner than the usual cake batter, but don't let that worry you. I did find that I needed to bake mine several minutes longer than the 30 minutes indicated.

The frosting is also quite nice and goes together quickly. While it does develop a slight crust after sitting out, it stays soft underneath, which is exactly what I was hoping for.

Thanks to the Paysonites for a great dinner to go with the cake! I probably shouldn't admit this, but the Paysonite parents and I sampled the cake during the pre-dinner card playing - probably not surprising to anyone who knows us, since we instigated the "pie before dinner" Thanksgiving tradition!

It's definitely a dessert extravaganza here tonight -- there is buttermilk ice cream churning as I type, as well as a key lime pie in the fridge. And of course, more chocolate cake. I need a glass of milk just thinking about it!

I need to try this...

Here's what I want to try the next time I make a chocolate cake. Wow. Just need a reason...

Good-for-you Muffins

Sorry, I know it has been awhile since I've posted. Here's a  new recipe for muffins that I tried today that uses Agave instead of sugar. I thought they turned out quite well. I substituted dried apricots for the dried cranberries. I also must not have filled the muffin tins as full as the recipe says, because I got 20 instead of 12.

I tried one warm, just a few minutes out of the oven, and tried another later in the day. Surprisingly, I liked them better when they'd been sitting around for ahwhile.

I think this recipe will lend itself well to other fruit/nut combinations. I used pecans for the nuts today, but I suspect raspberry with almonds will be nice too. I'm wondering how dried pineapple and coconut would be.

Sour Cream Lemon Pie

This is a favorite in my neighborhood...
My only warning is to be sure and cook the custard until it is thick. Lately, I've taken to adding a smidgen more of cornstarch than the recipe calls for, but not a full 4 tablespoons. I almost got it too gummy the last time, which is the danger of increasing the cornstarch. So, somewhere between 3 1/3 Tbsp and 4 Tbsp is the right amount. 3 1/3 is often a bit too soft for my liking, and nearly 4 was borderline too gummy. The sour cream addition softened it, so the end result was quite edible.

Sour Cream Lemon Pie

1 9-inch pie shell, baked and cooled
1 cup Sugar
3 1/3 Tbsp Cornstarch
1 Tbsp Lemon rind, grated
1/2 cup Fresh lemon juice (about 2 lemons)
3 Egg yolks, slightly beaten
1 cup Milk
1/4 cup Butter
1 cup Sour cream
1 cup Heavy whipping cream, whipped

Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. If it starts to look curdled, keep stirring! It should come together soon thereafter. Do not undercook or it will be unappealingly runny after adding the sour cream. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists if desired. Store in a refrigerator.

Crockpot Pulled Pork

Here is another recipe I have made a couple of times lately:

Crockpot Pulled Pork

1/2 cup Ketchup
1/3 cup Worcestershire sauce
1/3 cup Apple Cider Vinegar
1 Tbsp. Ground Mustard
1 Tbsp. Garlic Powder
1/2 tsp. Paprika
1/4 cup Brown Sugar
1/2 tsp. Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion, chopped
3 Pounds Pork Shoulder


Trim visible fat from pork.

Whisk sauce ingredients together (all but onion and pork) in a crock pot. Place pork and onions into sauce mixture, turning to coat both sides of meat. Cook for 8 to 10 hours on low.

Remove pork from crock pot and put onto a plate and shred with a fork. Discard any bones or pieces of fat. Place meat back into warm sauce to reheat.

Serve on hamburger buns or Kaiser Rolls with BBQ sauce (the liquid in the crock pot will be too thin to use for sandwiches, though I suppose you could thicken it and use it if you like). I like to add a layer of coleslaw to the sandwich.

As a shortcut, you could use 1 1/2 cups prepared BBQ sauce mixed with 1/3 cup of water instead of making a sauce.

Buttermilk Pound Cake

Greetings! I apologize for not posting anything new in quite awhile! Between my new job (which I LOVE so far) and mowing the lawn, cleaning the garage, and other items on my to-do list, I haven't managed to work blogging into my schedule.

However, this morning (it is currently 6:40 AM), I have a cake in the oven and it reminded me that I really should share this recipe with you. It is a yummy buttermilk lemon pound cake that goes really well with strawberries and cream. Here's a confession: I've never actually made "shortcakes" to eat with strawberries! I just alternate between this pound cake and angel food cake.

If you do not have buttermilk on hand, you can quickly sour regular milk as a stand-in by putting 1 tablespoon of lemon juice or vinegar in a measuring cup and adding milk to make 1 cup. Stir and let it stand for 10 minutes or so, and the result should work just fine.

Old-Fashioned Buttermilk Pound Cake

1/2 cup Butter or Margarine, softened
1/2 cup Shortening
2 cups Sugar
4 Eggs
1/2 tsp. Baking Soda
1 cup Buttermilk
3 cups Flour
1/8 tsp. Salt
2 tsp. Lemon Extract
1 tsp. Almond Extract

Grease and flour a 10” tube pan, a Bundt pan, or 2 loaf pans. Preheat oven to 350F.

Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk. Combine flour and salt, add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in extracts.

Pour batter into prepared pan(s). Bake 65-70 minutes for the tube pan, check after 50 minutes with the Bundt pan, 45 minutes with loaf pans. Bake until a toothpick inserted in the center comes out clean. After removing from the pan, let cool completely on a wire rack. Excellent served with strawberries and whipped cream.

Lemon Tart

I tried a new recipe today -- Whole lemon tart (meaning, use the whole lemon except for the seeds)

The recipe came from one of the food blogs I love to read, Smitten Kitchen.

To me it seemed to be the grown-up sibling of lemon bars. One of my fellow consumers agreed. This is the first time I've made a tart, and I would definitely make this one again. B.S. - I saved a piece out for you and will bring it with me tomorrow night. :-)

Éclair Cake

I was reminded last night that I promised a friend that I would post the recipe for Eclair cake. Well, it's 4:30 in the morning and I can't get back to sleep, so I decided to work on my blog. This recipe came to me from Silly Girl's grandma.

Éclair Cake

1/2 cup Butter
1 cup Water
1 cup Flour
4 Eggs
8 oz pkg. Cream Cheese (room temp)
3 cups Milk
2 sm. pkg. Vanilla pudding
1 pint Whipping Cream
Chocolate Syrup (I use Hershey's)

Preheat oven to 400F.
Melt butter in water until boiling. Add flour. Add eggs one at a time. Spread in greased 11x15 pan. Bake for 25 minutes.

Blend cream cheese; slowly add milk. Add pudding mix. Spread over cooled crust.

Whip cream and spread over pudding layer. Drizzle with chocolate syrup.

After years of making this in my 11x15" pan (like the Pampered Chef Bar pan), I discovered that Silly Girl's family uses a 9x13" pan. Feel free to try that. I've found that I prefer the thinner crust.

This one works quite well with sugar free pudding, and if you do that, the dessert is sugar free provided you leave off the chocolate syrup. There are some sugar-free chocolate syrups out there, but I've not tried any of them.

Molten Chocolate Cakes (also called "Lava Cakes")

Last night I entertained two young ladies from my neighborhood while their mother nursed a cold and their dad was out of town. They were quite excited when I suggested we might make Lava cakes for a treat, so we whipped them up and wolfed them down while we watched the Nancy Drew movie. I'd also made them on Sunday for lunch guests, who were equally pleased with them. Two home runs made me think maybe I should share the recipe here. Every time I take these somewhere, someone exclaims over the individual ramekins and wishes they had some. (One person (male) just thought the word "ramekin" was cool...)

Molten Chocolate Cakes (or Lava cakes)

4 oz. semi-sweet chocolate
1/2 cup Butter
1 cup Powdered Sugar
2 Eggs
2 Egg yolks
6 Tbsp. Flour

Preheat over to 425 F. Butter 4 (3/4 Cup [6 oz]) custard cups or ramekins. Place on baking sheet. (I just coat the ramekins with vegetable oil spray)

Microwave chocolate and butter in a bowl at 50% power until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar and stir until blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 11-13 minutes until sides are firm but centers are soft. Let stand 1 minute. Run a small knife around cakes to loosen and invert cakes on plates.

Serve immediately with whipped cream or vanilla ice cream.

By the way, I thought the movie was great!

Custard (or, what to do when you have lots of egg yolks)

Here is the promised custard recipe. It is intended to be used as pie filling, so it is quite firm. If you want a softer consistency, reduce the amount of cornstarch or add more milk. Just a "heads up", this one is very rich.

Chocolate Custard
5 ounces fine-quality Bittersweet (Dark) Chocolate
4 ounces Unsweetened Chocolate
1 cup Sugar
1/2 cup Cornstarch
3/4 tsp. Salt
6 large Egg Yolks
4 1/2 cups Milk
3 tablespoons unsalted Butter, cut into bits and softened
1 1/2 tsp. Vanilla

In a microwave-safe bowl or measuring cup (I prefer the 4-cup pyrex measuring cup), melt the chocolate using 50% power. Start with 2 minutes, and then check the chocolate by trying to stir it. If it is still pretty hard, go for 1 more minute (still at 50% power) and check it again. Repeat until it is soft enough to stir. There is a fine line between melting and scorching, and you don't want to cross it. Chocolate doesn't really lose its shape when melting, but it does get soft enough that when you start to stir it, the shape collapses into a melty pool of chocolate. Keep stirring until it is all melted and smooth.

In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. While whisking, bring milk mixture to a boil over moderate heat. Allow to simmer (keep whisking!) until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely (unless you like the skin on top. I do!)

To use as pie filling, pour custard into a 10-inch prepared crust and chill pie, covered, at least 6 hours or overnight. Top with whipped cream just before serving (if desired)

Variation: Coconut Custard
Omit chocolate. Toast 1 cup coconut in a dry skillet over low heat, shaking constantly. Do this before making the custard so that the coconut has time to cool before being stirred into the custard (add with vanilla)

Angel Food Cake

When I was a young baker, my mother taught me that Angel Food Cake should be make with a box mix because it was too tricky to make one from scratch. For a beginning baker, this is very true. However, for an intermediate-to-experienced baker, making one from scratch is, well, a piece of cake! Especially with this recipe:

Angel Food Cake
1 1/2 cups Sugar, divided
1 cup Cake Flour, sifted (not All-Purpose flour)
9 Egg Whites (I recommend separating the eggs when they are cold, then allowing the white to warm up to room temperature. They seem to whip up higher at room temp)
1/4 tsp. Salt
1 tsp. Cream of Tartar
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract

Preheat oven to 325F.

Sift 1/2 cup sugar and flour twice. Beat egg whites until foamy. Add salt and cream of tartar and continue to beat until they hold soft peaks. Beat in extracts and remaining sugar until peaks become a little stiffer. Using a rubber spatula or your hand, gently fold flour mixture into eggs white mixture.

Turn batter into an ungreased tube pan (not a bundt pan). Bake 45-60 minutes until cake is firm, resilient to touch, and nicely brown. Invert cake for an hour. Remove carefully.

Cuts best with a serrated knife or pair of forks.

Best on the day it is made. Strawberry mousse makes a great filling/topping.

Chocolate Angel Food Cake Variation: Substitute 1/4 cup unsweetened cocoa powder for 1/4 flour.

I made one of these last week as a birthday treat for a co-worker. Someone else on the team, when he found out it was an angel food cake, asked "What's all that brown stuff on the outside?" (It was the crusty bits). Turns out, he'd only ever had angel food cake that was purchased from the store already baked, which I guess doesn't have the brown crumbs on the outside. At least not on the top.

I love this homemade version, though you are left with lots of egg yolks. I usually make custard or pudding with them.

I'll post a custard recipe tomorrow!

Chocolate Chelsea Buns

After my post last week about making rolls with chocolate milk instead of regular milk, a friend emailed me a recipe she recommends for chocolate cinnamon rolls, or, as the recipe calls them, Chocolate Chelsea Buns.

I couldn't resist, so tried them out on Sunday to take as my dessert offering for Sunday dinner. They were mmm-mmm-good! Here is the recipe:

Chocolate Chelsea Buns

1 cup Milk
1/4 cup Granulated Sugar
1 1/2 tsp active dry Yeast
1 Egg
1/4 cup Butter, melted
1 tsp Salt
1 tsp Vanilla
3 cups (approx) All Purpose Flour
1/2 cup unsweetened Cocoa powder, sifted

Filling:
1 cup Chocolate Chips (I used half semi-sweet, half milk choc)
1/2 cup packed Brown Sugar
1/4 cup chopped Pecans (optional)(I did some both ways and liked both)
1/2 tsp Cinnamon (I will put in a bit more next time)

Scald the milk, let it sit for a few moments, then remove the skin off the top. Allow it to cool a bit before proceeding (at this point is it too hot for the yeast)

Dissolve 1 tsp of sugar into the warm milk. Sprinkle with yeast and stir. Let stand until frothy.

Whisk in egg, butter, remaining sugar, salt and vanilla. Gradually whisk in 1 cup of the flour. With a wooden spoon, beat in the cocoa and enough of the remaining flour to make a stiff dough. Turn dough out onto floured surface and kneed about 5 minutes until smooth and elastic. (Umm...I did this all in my Bosch)

Place in greased bowl turning to grease all over. Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk (about an hour).

Melt chocolate chips. Mix brown sugar and cinnamon together. Punch the dough down, turn out onto lightly floured surface. Roll out to 14 x 12 inch rectangle.

Spread the melted chocolate on the dough, leaving a 1-inch border uncovered. Sprinkle brown sugar and cinnamon mixture over chocolate. Starting at the long side, roll up tightly, pinching seam to seal. Cut into 16 slices. Place in a greased 9x13" pan, like you would cinnamon rolls (swirly side up). Let rise until double in bulk again.

Bake at 350 for 20 to 30 minutes until firm to the touch.

Option: If you don't want to melt the chocolate chips, spread 1/4 softened butter on dough before sprinkling with brown sugar and cinnamon mixture. Spread sugar over, then chips, then roll up.

Drizzle with a glaze icing if you like... eat them warm.

That's it!

My friend and I IM'd about these today, and tossed around some possible variations. She thinks white chocolate chips would be good. I tossed in the suggestions of a mixture of chocolate and butterscotch or chocolate and peanut butter chips. My friend also brought up the possibility of a peanut butter glaze or frosting. Last night when they were served up in Lehi, my dinner hosts tried Hersey's chocolate syrup and caramel sauce on some of them (not both on the same bun, but I suppose you could). In the end, we decided that this is a good base recipe that will be fun to play with.

If you try it, let me know! I think I might have to make these the next time I take fund-raising treats to KBYU-FM. Maybe I'll even remember to take a picture of them. :-)

Dinner Party

A friend, Mrs Mordecai, was touting quinoa on her blog this week, and it intrigued me enough that I decided to try it tonight. I found an interesting-sounding recipe for "Quinoa with Moroccan Winter Squash and Carrot Stew" and knew that tonight's dinner guests would be ideal taste-testers because they are quite adventurous cooks themselves.

I'm happy to report that I was very pleased with the results! The stew had quite a bit of kick to it. It didn't clear out my sinuses, but it certainly made my tongue tingle. The quinoa bed for the stew was nice too. Overall, I'd say it's a keeper, but is not something I will make for picky eaters (in fact, we made grilled cheese sandwiches for my friends' children and didn't even try to sell them on the stew).

I also made Mrs Mordecai's crusty and chewy bread to go with it:

No-Knead Bread
(Be sure to start this the day before you want to bake it)

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

Note: I ended up with a horrible mess when I tried this with towels, so now I put the dough between 2 flour-dusted silicon baking sheets.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Note: I’ve tried this with whole wheat flour, and it was yummy, but different. If you want to play with WW, start with 50% and move up or down from there after you sample the results. (But see Mrs. Mordecai's comment -- she does not recommend white whole wheat) With 100 % All-purpose flour, it has a lovely hard crust on the outside and is riddled with small air pockets on the inside. It is very chewy (and fat-free unless you butter it before you eat it!)

Yield: One 1½-pound loaf.

Applesauce

My apple supply runneth over -- time to make applesauce! I had quite a busy day today, so I decided to try them in the crockpot. I filled up the crockpot with washed, cored & sliced apples (left the peels on), added the juice of a big lemon, and the rind (I used a vegetable peeler to peel of strips of the rind, and that worked quite well for getting just that top layer of zest and none of the nasty white pithy stuff.) I threw in a half-cup of water, and turned the crockpot on "high" for an hour, then turned it down to "low" or 6 hours or so. By then, the apples were nice and mushy.

I put it all through my food mill (similar to this one) which left me with a large bowl of applesauce and a sludge-y layer of skins in my food mill (very little elbow grease required).

I took some to a friend's house tonight as a contribution for dinner, and everyone seemed to like it. I think I had a bit too much lemon, because I could definitely taste it, but no one else seemed to mind. I did not add any sugar, but you could certainly add it to taste after separating the pulp from the skins. YUM!

Meltaways cookie recipe

The friend that shared this recipe provided the name "Utah State Meltaways", so I'm sticking with that.

Utah State Meltaways

2 lbs Butter (yes, 4 cups or 8 sticks)
1 1/3 cups Powdered Sugar
3 cups Cornstarch
4 cups Flour
Frosting
12 ounces Cream Cheese
4 cups Powdered Sugar
4 Tbsp. Vanilla

Preheat oven to 350 F. Mix all together and roll into 1-inch balls (Keep these on the smallish side. Wrap a damp towel around the bottom of a glass and use this to flatten the cookies. (Do not chill dough). Bake 10 minutes. Frost when cool.

Notes:
This is a cookie that is great by itself, but also could be quite versatile with a bit of playing. While I liked the cream cheese frosting, I kept imagining how they would taste with a frosting or glaze for orange rolls. Or, they would probably be quite good with one side dipped in chocolate. They would probably be good with crushed peppermint pressed into the tops before baking.

These cookies do not spread (or if they do, it is not very far), so you can put quite a few on one cookie sheet. I let mine cool on the sheet for a few minutes before I tried to move them.

They are quite fragile, so be careful handling them. I was glad I stayed up to frost them before going to bed, because the frosting needed awhile to set up or dry so that I could stack them. I would have been in trouble if I had waiting until morning to apply the frosting. I left them out on the counter all night, uncovered, and that did not seem to dry them out.

I made a half-recipe and got about at least 5 dozen, but probably not 6.

Baking and fund raising

This week is Classical 89's Fall fund raiser -- if you are a fan of KBYU-FM, now would be a great time to let them know by participating in this pledge drive. For my fan club, I thought I would mention that I will be "on the air" to help with the drive on Friday 12 noon- 2PM (Mountain). If you are not in this area and wish to listen in, go to www.classical89.org and click "Tune in now".

What does baking have to do with fund raising? I think this is the real reason they ask me to come and help with the pledge drive -- I usually arrive bearing treats! Today it was Ranger Cookies, a recipe I got many years ago from a college roommate, Karen (Sutton) Adams. I haven't made them in forever, and now I'm wondering why! They are light and crispy, yet soft and chewy. I know that doesn't sound possible, but I think the secret ingredient of Rice Krispies makes the difference. Here's the recipe if you would like to try them out and judge for yourself:

Ranger Cookies
1 cup Butter or Margarine
1 cup Granulated Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla
2 cups Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Quick Oats
1 cup Rice Krispies
1 cup Coconut

Preheat oven to 350F. Cream butter and sugars, add eggs and vanilla. Mix flour, baking soda, baking powder, and salt, then add to the butter mixture. Stir in oats, cereal, and coconut. Bake for 10 minutes. Also good with mini chocolate chips. (I added 1 cup of them)

If you think you'd like me to post recipes now and then, please let me know!