Chocolate & Cherry Oatmeal Cookies

Ingredients:

1 stick unsalted butter, softened (4 oz) 

3/4 cup pure organic cane sugar, or white sugar 

1/4 cup brown sugar 

1 egg at room temperature 

1/4 tsp vanilla 

1 cup flour 

1/2 tsp baking soda 

1/2 tsp salt 

3/4 tsp cinnamon 

1 1/2 cups old fashioned oats 

1/4 cup dried cherries 

1/4 semi sweet chocolate chips 

1/4 cup chopped pecans 

You can omit the pecans, and add more cherries/chips.

You can use a sugar substitute like Z-sweet for the white sugar.

Method: 

Preheat the oven to 375F. 

In a mixing bowl, cream the butter and sugars together. Add the egg and vanilla and beat until smooth. 

Mix together the flour, baking soda, salt and cinnamon. Add to the butter mixture alternating with the oats until fully incorporated. Use a wooden spoon. 

Mix in the cherries, chocolate chips and nuts till combined. 

Line a baking pan with parchment paper.  Using a small scoop or spoon, make a round ball from the dough and flatten them slightly. Bake 12-14 minutes till light brown on the edges and light brown on top. Do not overbake.  Let cool on baking sheet for 3-5 minutes, then remove to a wire rack to cool. 

Makes 15-16 cookies 

Apple Rhubarb Crumble

Peach, Blueberry & Raspberry Crumble

This recipe can be made with apples, or a combination of berry fruit as shown above. 

6 Servings

Ingredients

• 3 Granny smith apples 
• 4 Stalks of fresh rhubarb 
• 1 tablespoon sugar 
• 1/2 teaspoon cinnamon 
• 1 tablespoon lemon juice 

Topping

• 1/3 cup flour (white or wholewheat) 
• 1/3 cup brown sugar  
• 1/2 teaspoon salt (optional)
• 3 tablespoons of unsalted butter,chilled 
• 1/3 cup rolled oats 
• 1/2 cup blanched, sliced almonds 

Preparation

1. Peel and slice the apples into 1/4" slices.  Trim the end of the rhubarb and chop the stalks into 1/2" pieces.  You should have about 1 1/2 cups of rhubarb. 
2. Toss the apples and rhubarb in a bowl and sprinkle with lemon juice.  Add the sugar and cinnamon and mix. 
3. For the topping:  Mix the flour, brown sugar and salt in a food processor, or mix by hand.  
4. Add the chilled butter (which has been chopped into 1/2" pieces) and pulse 6 times until the mixture resembles coarse meal.  Or mix using a fork or pastry cutter till the butter is incorporated.  
5. Add the oats and mix well.  Add the sliced almonds. 
6. Put the apples and rhubarb mixture in an 8x8 baking dish which as been sprayed with Pam, or buttered lightly.  Cover evenly with the topping. 
7. Bake in 375F oven for about 1/2 hour till the apples are tender.  Cool 20 minutes; serve warm or at room temperature. 

Tips

• After the crumble is cooled, cover it loosely with tinfoil.  Plastic wrap will make the topping soft. 
• If you can't find rhubarb, or its out of season try 1/2 cup of cranberries (fresh or frozen). 
• For an elegant presentation, bake the crumble in individual souffle dishes (6-8) and dust with icing sugar before serving. 

Snickers

These remind me of 'Eatmore' chocolate bars in Canada. 

Ingredients

1⁄2 cup sunflower seeds
1⁄2 cup sesame seeds
1⁄2 cup honey (or less), or agave nectar, molasses 
1⁄2 cup nut or seed butter (almond works well)
1⁄2 cup carob or cocoa powder
1⁄4 cup ground flax seeds
1⁄4 cup unsweetened coconut

Method

Combine ingredients in bowl of food processor. Blend until smooth.
Form into small balls (if mixture is too soft refrigerate for half an hour).
You could also roll each snicker into carob or coconut.
Keep refrigerated.

If you are making these for small children, grind the seeds first in a coffee grinder.
If you don't have a food processor, melt honey and almond butter together and add the other ingredients, mixing with a wooden spoon.

Blueberry Streusel Cake

3/4 cup or less white fruit sugar (or fine sugar)

1/4 cup shortening or unsalted butter (room temp)

1 egg

1 tsp almond extract

3/4 cup milk

Blend:

1 1/2 cups flour

3 tsp baking powder

1/4 tsp salt

Top with:

2 cups blueberries

2 Tbs or less white sugar

pinch of cinnamon

Streusel:

1/3 cup ground almonds

1/4 cup butter

1/8 cup sugar or less

Using a mixer on medium speed, cream the sugar, shortening, egg and vanilla till light and fluffy.

Using a wooden spoon, add the milk alternately with dry ingredients. Add a bit more milk if batter seems dry.

Spread 2/3 of batter in an 8x8 pan, lined with parchment paper, or lightly greased. Sprinkle with blueberries, sugar and cinnamon

Dot remaining batter on top. Add streusel topping.

Bake at 350F about 30-40 min. Test by inserting a toothpick - it should come out dry, with no wet batter on it.

Peaches and raspberries can be used for a variation.

Peanut Butter Chocolate Chip Cookies

Ingredients

1 Cup Flour

½ tsp baking soda

¼ tsp salt

½ Cup Peanut Butter

½ Cup Unsalted Butter (room temperature)

½ Cup lightly packed brown sugar

2 Tbs. white sugar

1 Egg

1 tsp. vanilla

1 Cup chocolate chips (or chopped semi-sweet chocolate)

Method 

Heat the oven to 375F.  

Sift the flour, baking soda & salt together in a mixing bowl and set aside.  Beat the peanut butter , butter and sugars in a large mixing bowl with an electric mixer for 4 minutes until very creamy. Add the egg and vanilla and beat until fluffy, about 3 minutes.  Sir in the flour mixture.  Stir in the chocolate chips.  

Spoon heaping tablespoons of cookie dough about 1” apart on 2 large ungreased baking sheets.  Or, use a small scooper.  Bake for 9-10 minutes.  Do not overbake.  Let cook on baking sheets for 5 minutes.  Transfer to a wire rack to cool completely using a spatula.  Store in an airtight container.

Tuscan Chicken

This is a recipe I first discovered at a butcher shop in Sydney. They were selling the chicken thighs prepared so all you had to do was bake them at home. The butcher told me what they put in them, so I experimented and came up with some really delicious variations. This is a great recipe for an elegant dinner party. 

Note directions at the end for the preparation of Tuscan Chicken Breasts. 

Serves 3-4

Ingredients

6-8 Chicken Thighs 

Olive Tapenade *

Dijon Mustard & fresh rosemary sprigs, minced garlic *

Sun-dried Tomato tapenade *

Basil Pesto *

6-8 slices of Prosciutto

Olive Oil 

1/4 cup Chicken broth/wine or water 

salt & pepper

* Choice of fillings for the chicken thighs

Method 

Open each chicken thigh, and remove any excess fat. 

Spread the filling of your choice on the thighs and salt & pepper each one. 

Roll the thigh up and wrap a piece of prosciutto around it. 

It should stick without a toothpick. 

In a frying pan, on medium - high, gently fry the thighs about 5 minutes till lightly browned. 

Remove them from the pan and put them in a baking dish. Add the water/wine or broth. Bake uncovered at 350F for about 12-15 minutes till cooked through. Do not overcook. 

Can be cooled and then sliced into 1/4" slices and served as an appetizer or on a salad.

Chicken Breasts 

This recipe can also made using chicken breast.  Salt and pepper the chicken breasts and grate some fresh lemon rind on each one. You don't have to roll the breasts, or use the tapenade filling.
Wrap them with 2 pieces of Prosciutto.
Pan fry them on both sides, for about 3 minutes per side on medium heat. Transfer the breasts to a glass or ceramic baking dish and add 1/4 cup wine or broth. Sprinkle with fresh rosemary.  Bake about 15 minutes at 350F. Check for doneness. Do not overcook.

BBQ Option: Brush the chicken breasts with olive oil. Preheat bbq to 400F.  Grill the chicken for 3-4 minutes with the cover closed. Flip the chicken and grill for another 3-4 minutes (depending on the size of the chicken breast). Let rest and serve. This is great served cold on a salad. 

Pan Roasted Grouper with Nut Topping

Ingredients

2 Pieces of Fresh Black Grouper ( 6-8 oz each) 

1-2 Tbs Oil 

2 Tablespoons of chopped nuts (almonds, macadamia)

1/2 tsp lemon pepper seasoning 

salt & pepper

parsley or chives for garnish

Method 

Preheat the oven to 400F

Mix the nuts and seasoning together. 

Brushed a little oil on the top side of the fish, and press the nut mixture into it. 

Salt & pepper. 

Heat a medium sized, oven proof saute pan.  Add the oil.  Then place the fish in, nut side down and cook on medium high for about 3-4 minutes till lightly browned. 

Then flip the fish over in the pan, and then immediately, put the pan in the oven uncovered. Don't cook the second side as it will finish in the oven. 

Let it cook for 8 -10 minutes depending on how thick the piece of fish is. 

Start with 8 minutes and check.  Less is better as overcooked fish can be very dry.

Carefully take the pan out of the oven and serve. The fish keeps cooking a bit when you take it out - so get it out of the hot pan. 

BE CAREFUL NOT TO TOUCH THE HANDLE - IT IS HOT HOT HOT. 

SO KEEP A T-TOWEL, OR OVEN MITT OVER IT TO REMIND YOURSELF AND OTHERS NOT TO GRAB IT.

I like doing grouper, halibut and salmon like this when it is a thick piece of fish. If the fish is really thin like snapper or sole, it's better just pan fried, baked or broiled.