- 3 cubes, or 1½ cups butter, or margarine
- 3 cups dark brown sugar
- 2 large eggs
- 2 Tbsp. maple extract
- 2 Tbsp. vanilla extract
- 6 cups oats, old fashioned
- 2 cups white flour
- 2 tsp. salt
- 1 tsp. soda
- 2 cups semi-sweet chocolate chips, or 1 large bag
- 2 cups nuts, pecans and walnuts, in big chunks
Can’t claim this as original, it comes from the Sunmaid site, but I love them just the same!
These buttery-sweet sugar cookies are an old-fashioned treat. Toast the pecans for an extra nutty flavor; add lemon zest for a citrus note.
- 1-1/2 cups granulated sugar
- 1 cup butter, softened
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Sun-Maid Zante Currants
- 1 cup toasted chopped pecans
- Zest of one lemon (optional)
PREHEAT oven to 350º F.
BEAT butter and sugar in a large bowl until light and fluffy. Add eggs and beat well.
STIR together flour, baking soda and salt in a small bowl. Gradually beat into butter mixture until well blended.
ADD currants, pecans and zest if using. Mix well.
DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
BAKE 12-14 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.
Makes 3 dozen.
This is a great, mildly spicy dish depending upon the close adherence to using LESS chili powder and mild Anaheim chiles. Stray away from this at the risk of your taste buds.
- 3 tbsp. tomato paste
- 2 tbsp Greek-style yogurt
- 1.5 tsp. Garam Masala (a mix your can buy)
- 1 tsp. chili powder (insane, use ONLY 1/4 tsp.)
- 1 tsp. garlic pulp
- 2 tbsp. mango chutney
- 4 tbsp. oil
- 1.5 lb. chicken
- 2/3 cup water
- 2 fresh green chilies, chopped (use Anaheims, mild enough to eat)
- 2 tbsp. cilantro
- 2 tbsp. light cream (use half and half)
Blend together the tomato puree, yogurt, garam masala, chili powder, garlic, mango chutney, salt in a medium mixing bowl.
Heat oil in a deep round bottomed frying pan (we use American wok, teflon w/ handle)
Add chicken pieces stir until coated; add water to thin the sauce slightly; continue cooking for 5 – 7 minutes or until chicken is tender (don’t overcook, undercook and let heat continue to cook, sauce super-retains heat).
Lower heat slightly and pour spice mix in bring to boil for about 2 minutes, stirring occasionally (important to cook/meld flavors here)
Finally add the fresh chilies, cilantro and cream for a further 2 minutes until the chicken is cooked through.
Serve with Basmati rice and naan if you can find it. Trader Joe’s has a great frozen naan that heats in your toaster oven.