mac

Here is my second recipe:

Oatmeal Raisin Cookies A KEEPER!!! 
Makes 6 dozen cookies

Whisk together and set aside:
• 4 C flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp kosher salt (I used regular salt)

Cream wet ingredients:
• 2 C unsalted butter, softened (I used regular butter)
• 2 C sugar
• 2 C dark brown sugar, firmly packed or 2 C light brown sugar & 2 T Molasses
• 4 large eggs
• 1 T vanilla

Then stir in:
• 6 C Oats (not instant)
• 3 C raisins, soaked in hot water for a few minutes, then drained

Preheat oven to 350°.
1. Whisk dry ingredients; set aside.
2. Combine wet ingredients with a hand mixer on low.
3. Then cream on high speed & beat until fluffy.
4. Stir the flour mixture by hand into creamed mixture until no flour is visible. (Over mixing develops gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. You can either bake these cookies right now or cover & refrigerate until the next day (the flavors mingle for a better flavor).
5. Fill med. (2T) cookie scoop w/dough. Press against side of bowl to level dough.
6. Drop 2-in” apart on baking sheet sprayed with nonstick spray or parchment paper.
7. Bake 11-13 min, center rack until golden, but still moist beneath cracks on top.
8. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

This recipe is another one that I bring copies of.

Watson

This is a wonderful dessert. Rich, but not sickening sweet, pretty cheap to make and easy.
Sopapilla is a type of Spanish donut, drizzled with honey.

Sopapilla Cheesecake Dessert

3 8oz pkg cream cheese, softened
1 cup white sugar
1 ROOM TEMPERATURE egg (otherwise the cream cheese will split)
1 tsp Mexican vanilla or 3 tsp reg vanilla
2 8oz cans refrigerated crescent roll dough (I use Pilsbury)
1/4 cup white sugar
1 tsp ground cinnamon
1/4 cup butter, melted
1/4 cup (or less) honey

Preheat oven to 350. Prepare a 9x13 inch pan with cooking spray.

Beat the cream cheese, with the 1 cup sugar and 1 egg, plus the vanilla until smooth. This is best done with the paddle attachment on a stand mixer but you can do it by hand.
Open one can of crescent roll dough and unroll it onto the bottom of the pan, starting at one end. If it comes apart at the seams, don't worry too much, just be sure it is all the way out to the edges and then try to pinch the seams together. When it bakes, it will fill in the empty spots.
Pre-bake bottom crust for 7 minutes.
Evenly spread the cream cheese mixture across bottom crust.
Un-roll top crust as you did bottom crust over filling.
Using a pastry brush, or drizzling if you don't have one, lightly cover the top crust with the melted butter. (You don't have to use all of it.)
Combine 1/4 cup sugar and cinnamon and sprinkle on top. If there are any places where the cinnamon mixture stays dry, add a little more butter.
Bake until crescent dough has puffed and turned golden brown, about 45 minutes.
Remove from oven and lightly drizzle honey.
Cool COMPLETELY. This is best if left in the refrigerator over night and served the following day.
Makes a good 24 servings

I'm making one right now for our 25th Anniversary party, so I'll try to get a picture before it gets eaten.

mac

The Sopapilla Cheesecake Dessert is an excellent dessert for a potluck. One of the ladies in my quilting group at the senior center always brings these and there are never any left for her to take home. You will be inundated with requests for the recipe, I know because she always is.

Watson

Here's an illustration of how to make it.....

Roll out the dough from the short end....Prebake 7 minutes
[ATTACH=CONFIG]554414[/ATTACH]
Cover with filling
[ATTACH=CONFIG]554415[/ATTACH]
Roll out second sheet of dough on top
[ATTACH=CONFIG]554416[/ATTACH]
Brush on melted butter and sprinkle with cinnamon sugar
[ATTACH=CONFIG]554417[/ATTACH]
Bake 40-45 minutes. Drizzle on honey
[ATTACH=CONFIG]554419[/ATTACH]
Allow to cool completely, preferably overnight.

Watson

PS...if you don't want the lines to show up from the crescent dough, you can roll it out with a rolling pin.

mac

Way to go, great pics of how to make the Sopapilla Cheesecake Dessert. Gosh, you are very neat. Me, everything is a little messy.

Watson

I've had a lot of practice....I'm a chef!

Watson

Pennyhal

If the sugar is crystalizing, try adding a tablespoon of Karo Syrup to it. It was on the Good Eats tv show a while back. It's suppose to stop the sugar from crystalizing.

Mariah

An idea for Mac on why her frosting turns out different now that previously. Do you suppose it has to do with the humidity in your climate? That has been the cause of some of my fudge recipes, and my fudge frosting recipes.
Just an idea. Mariah

mac

That's an idea, Mariah. Here in California it doesn't get too humid, or so I thought. I now have an atomic clock and it gives the humidity and sometimes it says it is 65%. I never would have thought it ever got that high.

I am still having trouble locating that recipe. Does anyone have a good recipe for a cake frosting that firms up like fudge? Maybe if I use someone else's recipe, I'll have better luck. I can't imagine what I did with the original recipe.