MOMMY COOKIES

 

Why are these called Mommy cookies?  Because they are made with ingredients every household has, they are simple and quick to make and they make quite a bit so inexpensive.  In my time, all moms made these for after school snacks.  

These cookies are not too sweet and perfect in my opinion.  However, if you like sweet cookies increase sugar to 1 cup.

 Makes 20 cookies

 

 

1 egg yolk (keep the white for the top)

1/4 cup butter or margarine (room temperature)

1/2 cup white sugar

(if you like your cookies sweet, increase sugar it to 1 cup)

1 package vanilla sugar

1 teaspoon baking soda

½ cup oil

½ cup plain yogurt

3-3.5 cup flour

1 lemon peel grated with small side of the grater (optional)

Top: Egg white and chopped walnuts

Notes: you can replace walnuts with sugar or lemon peel with orange peel

 

• Wash 1 lemon and grate the peel using the small side of the greater. 
• In a large bowl, mix together all ingredients except the egg white and flour
• Slowly add the flour to get a soft dough (use your hands)
• Preheat oven to 350
• Use a lined pan with cooking paper
• Take 1 tablespoon of the cookie dough and form a small “ball” and place on the pan. 
• Once all the dough is done, glaze with egg white and sprinkle walnuts
• Bake 25 minutes until edges of the cookies are slightly browned
• Let it cool

OATMEAL RAISIN COOKIES

 

This is a flexible recipe.  You can use chocolate chips instead of raisins.  You can also add nuts (like chopped pecans).  While these additions can be delicious, I like to enjoy each one separately.

Makes 40 small cookies

 

1 egg
½ cup butter (room temperature)
½ cup brown sugar + 1/4 cup white sugar
1 teaspoon vanilla extract
1 ½ cups rolled oats
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins
1 cup flour

 

• In a large bowl, mix together flour, salt, cinnamon, baking soda and set aside
• Cream together butter and sugars.  Add egg and vanilla extract and mix until fully combined
• Slowly add the flour mix.  Continue to mix until all combined
• Add in oatmeal and raisins with a spatula and make sure all is blended
• Form a big “ball”.  Cover and refrigerate at least 30 minutes
• Preheat oven to 350
• Use a lined pan with cooking paper
• Take 1 tablespoon of the cookie dough and form a small “ball” and place on the pan. 
• Once all the dough is done, slightly flatten using a fork
• Bake 10-12 minutes until edges of the cookies are slightly browned
• Let it cool
• 
  
  
  

FETA FILLED BUNS (POGACA)

This recipe does not require yeast which means no waiting and quick.  If in a hurry, this is the recipe to use for soft bun with filling.  You can use feta and parsley like I did or alternative filling: black olive paste mixed with thinly sliced cubenella pepper and a little thyme for flavour.

Important note: you get a very soft a sticky though.  Try not to add too much more flour

Dough:

1 egg whitr (save the yolk for the outside)

1 su cup yoğurt

1/2 cup oil

1.5 teaspoon salt

1.5 teaspoon baking powder

2.5 cups all purpose flour

Filling

250 gr. Feta cheese graded or crumbled

3 tablespoons very thinly sliced parsley

1 egg white (save the yolk for the outside)

 

Makes 20 - 25

• Line a cookie sheet with cooking paper
• Mix all the ingredients for the dough and get a soft dough
• Prepare the filling with all the ingredients
• Take a small piece of the dough (about the size of a large walnut) and flatten inside your palm.  Fill it with 1 full teaspoon of the filling and close into a ball.
• Place them on a lined cookie sheet
• Stir the separated egg yolk with fork and spread on top of each one
• Preheat oven to 325 F
• Cook 20 -25 minutes until the top is golden brown
• Cool before storing
• If you find you have left over feta and egg yolk.  Combine them and spread on a piece of bread and cook in the oven for a snack
  
  

CORN BREAD (NO EGGS) WITH GLUTEN FREE OPTION

Corn bread is good anytime.  You can serve it as appetizer or side to a meal or at breakfast.

1/2 cup corn meal

1/2 cup flour (you can substitute gluten free flour)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup apple sauce 

1/2 cup milk (you can substitute soya milk)

4 tablespoon sugar

2 tablespoon oil (I use mazola)

• Mix all the ingredients (oil to be the last to add)
• Spray muffin cups with cooking oil to make sure they won't stink. Makes 6 big muffins
• Preheat oven to 325 degrees fehreneight
• Cook for 30-35. You can test with a toothpick in the middle.  If it comes out clean, it is ready
• Bon appetite!

Peach Dessert

In Turkiye, fruit desserts are very popular in hot summer days.  Peach season which is now in Ontario, I decided to make this very light and easy summer dessert.  It is always a favorite at my house.

Peaches

Brown sugar (I used 1 teaspoon for each half of the peach)

Cinnamon

Presentation:

Whipped cream

Optionally: ice cream and/or ground filbrets

• Peel the peaches, split them in half and remove the seed 
• Put them in a glass pan
• Add water enough to reach half the peaches
• Sprinkle with brown sugar and cinnamin
• Preheat oven to 350
• Cook until peaches are really soft (~45 min)
• Cool and leave (covered) in the fridge about 2 hours until really cold
• Decorate with Whipped cream and serve

GLUTEN FREE CHICKEN FETTUCCINE ALFREDO

This recipe can be gluten free or not depending on the type of pasta you use.  If you use gluten free pasta, then it is.

One caution is the amount of Alfredo sauce you use once you are ready.  Not everyone likes a lot of sauce so, make the sauce but mix it in small amounts until you find what you like instead of mixing it all through at once.

3 chicken breasts

2 cups frozen broccoli 

2 tablespoons oil

225 gr Fettuccin

Alfredo sauce

2 cups heavy cream

1/2 cup butter

2 cloves garlic (minced)

1.5 cups Parmesan

1/4 teaspoon salt

1/4 teaspoon white pepper (optional)

Top: 

2 tablespoons Oregeno

• Cut up chicken breasts into chunks
• Stir fry in a little olive oil
• Add frozen broccoli
• Cook until broccoli is soft and set aside
• Make the Alfredo sauce: 
• melt butter, add cream, garlic, salt and pepper and bring to boil. 
•  Simmer in medium heat 8-10 minutes.  
• Remove from heat
• Add cheese and mix until soft
• Return to heat and simmer for 2-3 minutes
• Remove from heat and set aside
• Make the pasta according to box instructions and drain
• Mix chicken and pasta
• Add sauce a little at a time to your liking
• Serve topped with Oregano

CARROT CAKE WITH CREAM CHEESE ICING

Carrot cake is one of my favorite cakes.  Good for any occasion.  You can make it for everyday for the family or dress it up as a layer cake when you make it in 2 - 9 inch round cake pans or make muffins with this recipe.

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1.5 tablespoons ground cinnamon
• 1 teaspoon fresh ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon sea salt
• 3 cups finely grated carrots
• 1 cups coarsely chopped toasted walnuts
• 1 cup shredded toasted coconut
• 1 cup raisins
• 1 cups granulated sugar (or brown sugar)
• 1 cup oil
• 4 eggs

For the icing:

• 1 cup (1-8 ounce package) cream cheese, at room temperature
• ½ cup butter, at room temperature
• 3 cups powered sugar
• 2 teaspoons vanilla

To make the cake:

1. Preheat the oven to 350 Degrees. Grease and flour a 8x13 pan (or 2 - 9 inch round cake pans).
2. In a medium sized bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and sea salt.
3. In another medium sized bowl stir together the carrots, walnuts, coconut and raisins.
4. In a large bowl cream together the sugar and oil using an electric beater. Add eggs, one at a time, and continue to beat until smooth, about 30 seconds. Add flour mixture and beat till just combined. Gently fold in the carrot mixture.
5. Divide batter between the 2 prepared cake pans. Place both pans on the middle rack in your oven and bake for 30-40 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
6. Remove from oven and set aside to cool for 5 minutes. Carefully run a knife around the edges of each cake to loosen them then carefully invert them onto a cooling rack to finish cooling completely.

To make the icing:

1. Cream together the cream cheese and butter in a medium sized bowl using an electric beater. Add powdered sugar, 1 cup at a time, and continue to mix until fully incorporated. Add the vanilla and beat to blend.

To assemble the cake:

1. If you made a single cake, spread the icing liberally on top it.  If you decided to make a layer cake spread some icing on top of 1, place the other cake on top and then frost the top and sides together.