The Recipe Box

I have rediscovered a recipe that I had made a few years back and forgotten about. I saw that I had made a note of the fact that my boys had liked it. Sure enough, I made it today and it was a definite hit. Bonus: it is healthy! Oatmeal Raisin Muffins (Another recipe from Recipezaar) 1 cup rolled oat 1 cup buttermilk 3/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 2 eggs, beaten lightly 1/3 cup packed light brown sugar 6 tablespoons melted butter 1/3 cup raisins Directions Combine the oats and buttermilk and let stand 30 minutes. Sift together the flour, baking powder, salt, baking soda and cinnamon. Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture. Stir until just combined. The batter will be lumpy. Fold

This is one of our favorite dessert recipe. Easy and very good. Crowd and guest pleaser. Chocolate Brownie Pudding 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup sugar *2 tablespoons Hershey Cocoa 1/2 cup milk 1 teaspoon oil 1 teaspoon vanilla TOPPING MIX: 3/4 cup sugar 2 cups hot water 1/4 cup cocoa Mix flour, baking powder, salt, sugar and cocoa. Add milk, vanilla and oil and mix until smooth. Place in greased baking dish. Topping Mix: 3/4 cup sugar and 1/4 cup cocoa. Mix together and sprinkle over batter. Gently pour 2 cups hot water over batter (do not stir!). Bake at 350 degrees for 45 minutes uncovered. Serve with real whipped cream or ice cream. (chopped walnuts may be added to the batter but are optional). This recipe is quick and easy and tastes like a hot fudge sundae! We like to serve it slightly warm. Store left overs (if there are any!) in refrigerator. * Use Hershey unsweetened cocoa only. ( But I have done it with other brands as well and they were ok)

This week we made some cookies which was way overdue, according to my 3 year old. Here is the recipe enjoy . Almond Double Chip Cookies 3/4 cup of butter or margarine, softened 3/4 cup of packed light brown sugar 1 egg 1/2 teaspoon of almond extract 1 1/2 cups of all-purpose flour 1/4 teaspoon of baking soda A dash of salt 1 cup of semisweet chocolate chips 1 cup of vanilla milk chips 1/2 cup of slivered blanched almonds Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely. Have a great day , Joelle