Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
Preheat oven to 350 degrees F. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Notes
Parchment paper can be used for easier cleanup/removal from the pan.
Chocolate Oatmeal Peanut Butter Bars – Looking for snacks to satisfy your children who tell you 20 times a day ” Mom, I’m hungry ! “. We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
Although the Scots were not the first to plant oats, they were among the first to enjoy them due to their geography and climate. Oats have been around for thousands of years, with the earliest known grains dating back to Egypt’s 12th Dynasty, around 2000 B.C., while they may have been known to the Chinese even earlier.
Looking for snacks to satisfy your children who tell you 20 times a day " Mom, I'm hungry ! ". We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
The history of the beloved beignet dates back to the 17th century. We can trace the consumption of fried dough back to the times of ancient Rome. Beignets are thought to have migrated with French settlers and were introduced to Louisiana when settlers made their home there.
Cafe Du Monde is the pioneer of the New Orleans’ Beignet. Established in 1862 as a coffee stand in the French Market, it now operates about ten different locations in Louisiana. Cafe Du Monde is open 24 hours, seven days a week.
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Notes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
Although the general idea of a cream pie may be able to trace its roots back to Europe, the Coconut Cream Pie may actually be an American invention. In the 1800s, as Americans were enjoying tropical fruits such as bananas and pineapple, coconuts also became more accessible in the United States.
Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.
Cool slightly, then turn into pie shell.
Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.
Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake in moderate oven (350 degrees) 10 minutes, until browned.
Take out of oven and let cool completely then refrigerate.
According to Food52, apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock. Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on.
Toss sliced apples with lemon juice and set aside.
In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.
Assembly
Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
Spread the caramel sauce onto one pie crust.
Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
Beat the egg with a fork and brush the top of cookies.
Combine cinnamon and sugar and sprinkle the cookies generously.
Cherry Cream Cheese Coffee Cake – A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It’s the perfect addition to hot cups of coffee and good conversation.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It's the perfect addition to hot cups of coffee and good conversation.
Unroll the crescent dough. Separate into 16 triangles, and set 4 aside for decoration.
On a baking sheet, arrange the 12 triangles into a circle so that the longer points are in the center but do not meet.
Use a rolling pin to roll the dough into a 14-inch circle, pressing the seams together and leaving a 3-inch hole in the center.
For the filling, combine the cream cheese, powdered sugar, egg and vanilla in a medium bowl. Mix until smooth and creamy.
Spread filling over dough. Leave about 1/2 inch uncovered at both edges of the dough.
Use a pizza cutter to cut those 4 triangles you set aside earlier into thirds. Start at the wider end, as it’s easier to judge where your triangle should be cut. Arrange the strips evenly over the filling and press the ends to seal at the center and outer edges.
Bake for 25 to 30 minutes, or until it’s golden brown.
Prepare the glaze by mixing the powdered sugar and milk together. Then drizzle the glaze over the top!
