Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 144.

These were not what I expected but they are delicious. The chocolate oatmeal cookies I remember were the ones my mother made and the ones in our school cafeteria. They were very moist and chewy. These are very crisp. They should be stored in an airtight container or they can be frozen (thaw before unwrapping) to keep them crisp.

2/3 cup sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 TBS. unsweetened coca powder (preferably Dutch process0
2 2/3 oz. (5 1/3 TBS.) sweet butter
1 1/2 tsp. vanilla extract
1 1/4 cups granulated sugar
1 large egg
1/3 cup milk
2 1/2 cups quick-cooking (not instant) oatmeal

Preheat oven to 350 degrees. Line cookie sheets with aluminum foil.

Sift together the flour, baking powder, salt and cocoa and set aside.

Cream the butter in large mixer bowl.

Add the vanilla.

Add the sugar. Mix well.

Add the egg and beat until mixed.

On low speed, add half of the dry ingredients.

Add the milk.

Add the remaining dry ingredients (you will need to scrape the bowl with a plastic spatula to thoroughly mix.

Mix in the oatmeal.

Use a tablespoon (or slightly larger) scoop to make mounds of dough for each cookie. Place them about 2 inches apart. The cookies will rise and flatten as they bake.

Bake for about 18-22 minutes (start checking after 15 minutes). Reverse and swap the cookie sheets halfway through baking. The tops of the cookies will feel semi-firm to the touch when ready. Do not underbake. Cool for a few minutes before removing them from the foil with a spatula. Cool completely and store in an airtight container or they can be frozen.

    

Georgia Pecan Bread

Georgia Pecan Bread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 261.

This reminded me of banana bread. It is very easy and quick - chopping the nuts was the only time consuming part. This is something nice to have in the freezer for company.

2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 cup buttermilk
3 1/2 TBS. unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 oz. (1 1/2 cups) pecans, cut or broken into large pieces

Adjust rack 1/3 up from the bottom and preheat the oven to 350. Butter or spray an 8-inch loaf pan (or any pan with a 4-cup capacity) and dust with fine dry bread crumbs.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Beat the egg slightly (you can use a hand mixer for this or do it by hand).

Mix in the buttermilk...

the melted butter...

and the brown sugar.

Add the dry ingredients and stir only to mix.

Stir in the nuts.

Transfer to the loaf pan and smooth the top.

Bake for 45 minutes - 1 hour (depending on your oven). The cake is ready when the top feels semi-firm and a cake tester comes out clean.

Cool in the pan for 10-15 minutes, then remove the cake by inverting it over another wire rack. Cool completely and refrigerate overnight before serving.

   

Penni's Mocha Nut Loaf

Penni's Mocha Nut Loaf
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 65.

This recipe came from Penni Linck, a food and wine editor for House & Garden. It is not too sweet and has a wonderful mocha flavor. Maida says to serve it cold or at room temperature. I've tried it both ways and both Michael and I agree that it is best at room temperature. Even better is warming it a little in the microwave and serving it with ice cream. Quite delicious!

1 1/2 cups sifted all-purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 cup powdered (not granular) instant expresso or coffee
1 egg
1 1/4 cups sour cream
1 cup sugar
2 2/3 oz. (5 1/3 tbs.) unsalted butter, melted
5 oz. (1 1/4 cups) pecans, cut or broken into medium-size pieces  

Adjust oven rack 1/3 from the bottom and preheat to 350. You will need a loaf pan with a 7 cup capacity.

Butter or spray the pan and dust it with bread crumbs.

 

Sift together the flour, salt, baking soda, cocoa and powdered instant expresso (or coffee). Set aside.

On low speed of mixer, beat the egg lightly.

Add the sour cream.

Add the sugar just to mix. Scrap down the bowl as necessary.

Beat in the melted butter.

Add the sifted dry ingredients.

Remove the bowl from the mixer and stir in the nuts.

The batter will be thick. Transfer it to the loaf pan and smooth the top.

Bake for 45 - 60 until a cake tester comes out clean. Cool in the pan for 10-15 minutes then cover with a rack and invert. Remove from the pan and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until it is chilled. It is best to slice the cake cold. It can be served cold or at room temperature.

  

The King's Pound Cake

The King's Pound Cake with Strawberry Topping

The King's Pound Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 155.

This was Elvis Presley's favorite pound cake according to a 1997 TV Guide article. I was curious and did some Internet searches for this and all of them are identical except for the addition of mace. I'm not sure if the mace was a Maida Heatter addition but apparently it is optional. Mace is similar to nutmeg but much stronger. Maida goes into elaborate detail on measuring 1/8 of mace (apparently 1/8 measures must not have been around when she wrote her book. 

I overbaked the cake a bit and the crust was a little too dark. She recommends using a light metal pan and I did that and it still overbaked. Baking time calls for 75-80 minutes. I baked for 60 minutes which was still too much. Be careful!

1/2 lb. (2 sticks) unsalted butter (softened)
1/8 tsp. mace
1/2 tsp. salt
1 tsp. baking powder
2 tsp. vanilla extract
3 cups sugar
7 eggs
3 cups sifted cake flour
8 oz. (1 cup) heavy cream  

Adjust an oven rack 1/3 from the bottom. Preheat to 350. Butter (or spray) 2 10x10x3 loaf pans (light metal if you have it) and dust with fine dry bread crumbs.

Beat the butter until soft.

Add the mace, baking powder and salt. Mix well.

Add the vanilla.

Gradually add the sugar and beat for about 5 minutes.

Beat in the eggs one at a time, scraping the bowl with a rubber spatula as necessary.

Lower the speed of the mixer and add half of the flour mixture.

Gradually add the heavy cream and mix well.

Add the remaining flour. Beat only until smooth.

Divide the batter between the two pans.

Bake for 55-75 minutes. The cake is ready when it starts to pull away from the sides of the pan. Let the cakes cool in the pans on racks for about 20 minutes. Carefully invert the pans and remove the cakes and let them cool completely on racks.

    Yum

Strawberry Topping

Strawberry Topping (shown here with The King's Pound Cake)

Strawberry Topping
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 493.

This is the exact recipe that we had been using for years except we often substitute Splenda for sugar. It is great either way. We use Grand Mariner - it is terrific with strawberries!

1 pint strawberries
1/4 cup sugar
2 to 3 TBS. curacao, irsch, Cointreau, or Grand Mariner  

Rinse and clean the strawberries and slice them lengthwise in about 3 slices. Place in a bowl. Sprinkle with the sugar. Turn gently with a rubber spatula. Add the liqueur to taste and mix gently. 

Cover and let stand at room temperature for about an hour, stirring occasionally. Refrigerate at least one hour. Serve over cake, ice cream, custard or pudding.  

Creole Pecan Praline Bars

Creole Pecan Praline Bars
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 57.

This is an old New Orleans recipe and it is a breeze. A shortbread-like base is covered with pecans and a praline/caramel topping.

For the Crust:

4 oz. (1 stick) unsalted butter (softened)
1/4 tsp. salt
1 cup light brown sugar, firmly packed
2 cups sifted unbleached flour
9 oz. (2 1/2 cups) large pecan halves

Adjust the oven rack to the center of the oven and preheat to 350.

Run water into a 9x13 inch pan and swirl it around until the pan is wet. Pour out all but a tablespoon of the water and line the pan with foil. The water will help keep the foil in place.

Beat the butter to soften it.

Add the salt.

Add the sugar. Beat for a minute or two until the mixture forms tiny crumbs that hold together when you press them between your fingers.

Pour the mixture into the prepared pan and with your fingertips and the palm of your hand, press down firmly to form the base.

Place the pecan halves touching each other - flat sides down - all in the same direction to cover the entire base. Let stand.

For the Topping:

6 oz. (1 1/2 sticks) unsalted butter

1/3 cup light brown sugar, firmly packed

In a medium saucepan, combine the butter and sugar. Stir over high heat with a  
wooden spoon until the mixture comes to a boil.

Continue to stir over the heat for another 30 seconds.

Pour the mixture over the pecan layer, coating all the pecans.

Ready for the oven!

Bake for 22 minutes. Remove from the oven and let stand until cool. When cooled, transfer to the refrigerator for at least 1 hour.

Remove from the refrigerator and use a flat board or pan to turn the bar over and remove it from the pan. Peel the foil off and invert the bar again right side up.

With a sharp knife, carefully cut into small bars. You can make these large or small (32 or more bars). They can be wrapped individually in cellophane or wax paper or place them on a serving plate and cover with plastic wrap. Serve at room temperature.