In So Many Words

I cannot take the credit for this recipe, but I love that they are something a bit out of the ordinary. These come from Cookies! published by The American Cooking Guild in 1989 and are attributed to Heather Hephner of Des Moines, IA.

Heather writes:

A last minute substitution gave a new twist to an old Amish recipe for raisin cookies. One day when I was out of raisins, I substituted leftover pineapple and adjusted the liquid in the recipe. Everyone preferred the pineapple version. I call these Pineapple Muffin Cookies, because they come out big and soft and almost muffin-like in texture.

Pineapple Muffin Cookies

Ingredients:

• 3/4 cup sugar
• 1 cup shortening
• 1 1/2 cup granulated sugar
• 1 egg
• 1 cup crushed pineapple, with juice
• 3 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/2 cup walnuts, chopped

Instructions:
Preheat oven to 350º.
- In a large mixing bowl, cream shortening, sugar and egg. When light and fluffly, stir in crushed pineapple with juice.
- Into a separate bowl, sift the flour, baking soda, salt and nutmeg together. Stir flour mixture into the batter. When the mixture is well blended, stir in nuts.
- Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake for 8-10 minutes. Cool on wire racks. Yields 5 dozen.

All I can say is they are SUPER YUMMY!!

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This recipe comes from Gluten Free Oats, a company that offers oats that are uncontaminated by any sources of gluten. You can find them in some retail locations or order them directly online.

I haven’t made these since Thanksgiving, but this is my son’s favorite cookie and I think we need to make them again very soon. I’ve mentioned them before but never actually posted the recipe, so here it is.

Monster Cookies

Ingredients:

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/4 cup butter, room temperature*
• 2 eggs
• 1 tsp gf vanilla
• 1 1/4 tsp baking soda
• 1 cup peanut butter
• 3 cups gf rolled oats
• 6 ounces gf chocolate chips or M&Ms*
• 1/2 cup gf sunflower seeds or chopped walnuts, optional

*To make this recipe casein free, use a butter substitute such as Earth Balance and a gfcf version of either chocolate chips (we like Enjoy Life brand) or M&Ms.

Instructions:
Preheat oven at 350º.
Beat sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake for 10-12 minutes until lightly brown around edges.

We all love these! This is truly a recipe that you could make for anyone and they wouldn’t notice that it was adapted for a special diet. And if you’re not on a GFCF diet, you could just use regular oats, butter and chocolate chips for a great treat.

To find more recipes or share your own, visit Super Mommy to the Rescue.

This recipe comes from my mother-in-law, who is of German descent and grew up in South Central Pennsylvania, thus the title of “hamburg” instead of “hamburger”. While not a fancy dish, my husband remembered it fondly from growing up and it is a nice, easy meal to prepare when you want some warm comfort food.

Hamburg

Ingredients:

• 1 lb ground beef
• 1 1/2 cups tomato soup
• 1 cup cold water
• 1 tsp salt
• 2 cups uncooked broad noodles
• 1 small can corn
• 1 cup grated sharp cheddar cheese

Her instructions read, simply, “Fry pan, cover, low heat 15-20 minutes.”

I’ll expand a bit on that for anyone who needs a little more detail.

1. Brown the ground beef. Drain if desired.
2. Add the other items, cover and cook on low heat for 15-20 minutes or until done.
3. I have found it better not to drain the corn because the extra liquid lets me cook it a little longer, thus avoiding crunchy corn!
4. Broad noodles are wide egg noodles. You can also use other widths. I wasn’t familiar with these before I moved to PA.
5. You could add onion or other such things if you desire – totally up to your taste, I just don’t like them.

To find more recipes or share your own, visit Super Mommy to the Rescue.

I know, I know, I already posted today, but I started going through my Google Reader and the first thing I saw was a post from Super Mommy to the Rescue sharing her recipe for Cherry Fluff and asking for a recipe in return.

My friend Lisa gave me this recipe and we each made a bunch of them for people this Christmas. I took one to work and gave some to friends and neighbors, all with good results. Ironically enough, my recipe also includes pie filling, albeit a different flavor. It is really easy to make as well.

Peach Pie Filling Cake

Ingredients for cake:
1 yellow cake mix
1 can peach pie filling
3 eggs
1 tsp vanilla
1/2 c chopped pecans or other nuts

Ingredients for topping:
1/2 c sugar
1/2 c flour
1/2 tsp vanilla
1/4 c butter, softened
1/2 c chopped pecans or other nuts

1. Mix cake ingredients by hand and put in greased 9×13 pan or tube pan.
2. Bake for 10 minutes at 350 degrees.
3. Blend all topping ingredients together.
4. Remove cake from oven and sprinkle topping over cake.
5. Return to oven and bake 30-35 minutes more, or until tested done.

I used a tube pan for mine (sort of like a bundt pan, only with straight sides) and it had a removable center so the cake came out very easily. I packaged them in a white cake box with a festive ribbon tied around it and a cardstock label with a Christmas greeting.

What was your favorite new recipe this Christmas? Or your favorite old one, since it would be new to me anyway??