Monday, February 8, 2016

No Bake Cookies Candy

No-Bake Cookies

We do a lot of visiting to homes as we serve here in Japan.  I like to take a little treat when we go.  I love making these into little balls so they look more like little pieces of chocolate candy and keep them in a plastic container in the fridge.  Then we’re headed out on visits, I can put several in a pretty little bag and it makes a nice, little gift.

No-Bake Cookies

Lay out parchment paper or waxed paper on a countertop or table.

In a mixing bowl, put:

3 cups oatmeal

¼ cup cocoa

½ cup peanut butter

1 teaspoon vanilla

Set aside.

Combine in a saucepan:

2 cups sugar

1/3 cup butter

½ cup milk

Heat until boiling.  Boil for 1 minute.  If it’s a humid day, boil a bit longer.

Pour the boiling liquid over the oatmeal mixture, melting the peanut butter.  Stir well. 

As soon as it’s cool enough, roll little balls in your hands and put them on the parchment to set up. 

Thursday, February 4, 2016

Lemon Bread

This bread was a hit as refreshments at a recent English Class. 

Lemon Bread

½ cup shortening or ½ cup butter (because I can’t find shortening here)

1 cup sugar

2 eggs

½ cup milk (You can use part fresh lemon juice if you want.  It makes it more lemony)

1 ½ cup flour

1 teaspoon salt (maybe a scant teaspoon)

1 teaspoon baking powder

Rind of 1 lemon, grated

Juice of 1 lemon

½ cup sugar

Mix all ingredients except the lemon juice and ½ cup sugar.  Start by beating the softened butter with the sugar.  Then add the eggs one at a time and beat until fluffy.  Add the milk.  Turn off the beaters and add flour, salt and baking powder.  Slowly beat in the dry ingredients.  Bake at 350 (180 C) for about 45-60 minutes or until light golden brown.  Remove from oven and prick top with a fork.  Mix together the lemon juice and ½ cup sugar and pour over the pricks.  It is delicious!

Monday, February 1, 2016

Freezer Peanut Butter Cookies

Best Peanut Butter Cookies

I bake a lot in Japan.  We like to take treats when we visit people- which is often.  I provide refreshments for English class and sometimes bring dessert to FHE.  These cookies have probably been the greatest hit- these and the Snickerdoodles.  Everyone loves them.  I think because they don’t get much peanut butter here.  It is available, but a small jar costs $5.00.  I got big ones at Costco in Yamagata.  What I love is that you can make the batch of dough- make up however many cookies you want now, then freeze the rest of the dough in logs to cut off and use whenever you want.  The dough freezes really well. 

Peanut Butter Freezer Cookies

1 cup butter (236 grams)

1 cup shortening (I can’t find shortening, so use all butter.  I’m guessing margarine would work as well)

2 cups sugar

2 cups brown sugar

2 cups peanut butter

2 teaspoons vanilla   

4 eggs

5 cups flour

4 teaspoons baking soda

Cream together butter, shortening, sugars and peanut butter.  Add vanilla and eggs.  Mix well.  Add the flour and baking soda.  Form dough into logs and wrap in plastic wrap.  I usually wrap it in aluminum foil as well.  Freeze. When you want to bake the cookies, thaw the dough, cut into slices ¼ to ½ inch thick. Put some sugar on a plate and press each cookie in the sugar on both sides.  Place on a cookie sheet and slightly flatten each cookie by pressing with a fork one way, then perpendicular again.  Bake at 375 for about 8 minutes.  At home, I like to make up about half now and freeze the rest for later.  It makes a big batch.