Oatmeal Cookies - Just Like Grandma Made Them

For starters, you know it has been too long since you have last blogged when you log in and the entire interface has changed and you spend five minutes trying to find the "create a new blog" button.  And for that, I apologize....mostly to myself....for not taking over my kitchen for the past couple months.

But on to more important things.  I like cookies....A lot.  And since these are packed full of oatmeal, they are quite healthy (I'm going to continue telling myself that).  They are even suitable for breakfast with a big glass of milk.   A couple weeks ago, I was cleaning and I found the old cookie jar from my grandparents kitchen and, I decided that I needed some oatmeal cookies.  It took a while to make these cookies because hunting down the recipe proved to be a bit of a challenge.  But, I have it now,   and these cookies are just as good as I remember them!


Oatmeal Cookies
Recipe from Grandma F.
1 c. butter softened
2 eggs lightly mixed
1 c. brown sugar
1 c. sugar
1 1/2 tsp. vanilla
2 c. flour
1 T. baking soda
1 tsp. salt
3 c. regular oats
1 c. chopped pecans (one of the few cookies where I leave this part in)

Cream butter.  Add eggs, then sugar and vanilla.  Mix dry ingredients together and add to butter.  Add oats and nuts.

Form into two logs and wrap in wax paper.  Chill overnight (or at least for a few hours) until firm. 

Slice thin and bake at 350 for 12 minutes until golden brown.

Cake that's good for you: Angel Food

Good for you might be a stretch, but it's mostly egg white.  And if an egg white omelet can be good for you, why can't a cake made of egg white be good for you, too??  That should make you feel better about eating a lot of it all at once.

I'll confess.  I haven't made a lot of cake from scratch.  But I was craving angel food and thought I might try it.  Google led me to Alton Brown's recipe.

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).