Brownies, Val's Voluptuous Hazelnut Meringue Cookies
Chocolate Chip Cookie Pumpkin Tiramisu
Elsa'a Ice Cream Cake Quaker
Flourless Hazelnut Cake  

Yield: 4 1/2 Dozen

1-1/4 cups (2 1/2 sticks) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all purpose flour
3 cups quick Quaker Oats (not instant)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Preheat oven to 375
2. Beat butter and sugar together on high speed of an electric mixer until very fluffy.
3. Beat in the egg and vanilla. Scrape the sides of the bowl. Beat again.
4. Combine the flour, baking soda, salt, cinnamon, and nutmeg and sift. Add to butter mixture.
5. Stir in the oatmeal
6. Drop by rounded tablespoonfuls onto an un-greased cookie sheet.
7. Bake 8-9 minutes for chewy, 10-11 minutes for crisp cookies.
Note: Chocolate chips, raisins, nuts, or all may be added into the batter.

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Food Protection Manager Certification Examination Exp. 9/14/2015