3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

    Ingredients
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)
  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.
  10. Note: To toast coconut: Thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.
https://foursistersdish.com/2018/12/11/3c-oatmeal-cookies-chocolate-coconut-cranberries/

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Christmas Cranberry Cobbler

My sisters and I have a love for all things cranberry. I even love the cranberry ‘sauce’ that you must carefully remove from its can so that it retains that perfect can shape. With the holiday season about to be in full swing, I’m already planning which family get-together (or rare weekend at home) can be an excuse to make one of my favorites. This Christmas Cranberry Cobbler is the perfect combination of tart cranberries and a sweet cobbler topping. It’s great by itself or topped with a couple of scoops of your favorite vanilla ice cream. I’ve even been known to eat it for breakfast….cranberries are fruit, after all. ~Tracy

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Christmas Cranberry Cobbler

Christmas Cranberry Cobbler

    Ingredients
  • ~2 12 oz. bags of fresh cranberries
  • ~½ c. + 2 T. granulated sugar
  • ~½ c. packed brown sugar
  • ~zest from 2 med. oranges
  • ~juice from 2 med. Oranges
  • ~2 tsp. Corn starch
  • For topping:
  • ~1 ½ c. all-purpose flour
  • ~⅓ c. brown sugar
  • ~⅓ c. granulated sugar
  • ~½ tsp. cinnamon
  • ~1 ½ tsp. Baking powder
  • ~½ tsp salt
  • ~1 stick butter
  • ~⅓ c. boiling water
  • Sprinkle on top:
  • ~¼ tsp. Cinnamon
  • ~1 T. granulated sugar
  1. Rinse cranberries and transfer to a large mixing bowl.
  2. Add orange zest and juice to cranberries. Stir in sugar, brown sugar, and cornstarch and combine the entire mixture. Set cranberries aside.
  3. In a separate medium mixing bowl for topping, combine flour, cinnamon, both sugars, salt, and baking soda.
  4. Chop the butter into small pieces and use a pastry cutter to combine it with the flour mixture until all is crumbly.
  5. Add boiling water and mix with the flour mixture until forms a thick doughish batter.
  6. Spoon the cranberries in a 9x13 casserole dish that you have sprayed with cooking spray. Be sure to transfer all of the juices.
  7. Dollop spoonsful of the batter over the top of the cranberries covering the top.
  8. Combine the ¼ tsp. of cinnamon and the tablespoon of sugar and sprinkle evenly over the top of the batter.
  9. Bake in a preheated oven at 375 for approximately 40 minutes.
  10. Allow to stand and thicken for approx. 15 minutes before serving.
https://foursistersdish.com/2018/11/19/christmas-cranberry-cobbler/

Perfect Pecan Pie

This summer, Tracy’s oldest son turned 18.  Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts.  Here is the birthday boy with his buffet:

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The four of us girls and our Mom each made a different dessert, based on his request.  Side note:  there is no discussion needed when desserts are requested around us!!   Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born.  It is seriously, without a doubt, the best pecan pie known to a pecan pie lover.  So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on!  ~Kathy

Perfect Pecan Pie from Four Sisters Dish

1 (9”) deep dish unbaked pie crust

4 eggs, plus one egg yolk

1 c. dark brown sugar

¾ c. light corn syrup

3 T. pancake syrup

1 tsp. vanilla

½ tsp salt

4 T. butter, melted

1 ½ c. pecans, chopped

½ c. pecans halves

Preheat oven to 400˚.  In a small bowl, beat eggs and egg yolk until combined but not foamy.  Add brown sugar, mix well.  In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.  Pour in egg mixture and combine well.  Evenly distribute chopped pecans into bottom of pie shell.  Arrange pecan halves over the top of the chopped pecans.  Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.  Bake for 10 minutes at 400˚ F.  Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.  Allow to cool completely before serving.

Perfect Pecan Pie

Perfect Pecan Pie

    Ingredients
  • ~ 1 (9”) deep dish unbaked pie crust
  • ~ 4 eggs, plus one egg yolk
  • ~ 1 c. dark brown sugar
  • ~ ¾ c. light corn syrup
  • ~ 3 T. pancake syrup
  • ~ 1 tsp. vanilla
  • ~ ½ tsp salt
  • ~ 4 T. butter, melted
  • ~ 1 ½ c. pecans, chopped
  • ~ ½ c. pecans halves
  1. Preheat oven to 400˚.
  2. In a small bowl, beat eggs and egg yolk until combined but not foamy.
  3. Add brown sugar, mix well.
  4. In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
  5. Pour in egg mixture and combine well.
  6. Evenly distribute chopped pecans into bottom of pie shell.
  7. Arrange pecan halves over the top of the chopped pecans.
  8. Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
  9. Bake for 10 minutes at 400˚ F.
  10. Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
  11. Allow to cool completely before serving.
https://foursistersdish.com/2018/11/15/perfect-pecan-pie/

Easy Cheesecake

I have been making this cheesecake recipe for years and I’ve never had it fail me!  It’s quick to mix together, uses basic ingredients, and when it’s baked it’s smooth and creamy.   I love lemon curd to top mine (reminiscent of my favorite Cheesecake Factory indulgence); my boys love cherries.   It’s up to you to personalize in your favorite way! ~Kathy

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Easy Cheesecake
    Ingredients
  • ~ 2 (8 oz) packages cream cheese, softened to room temperature
  • ~ ½ c. sugar
  • ~ ½ tsp lemon juice
  • ~ 1 tsp vanilla
  • ~ 2 eggs
  • ~ ½ tsp lemon zest, optional
  • ~ 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)
  1. Preheat oven to 350 ˚
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain J
https://foursistersdish.com/2018/07/30/easy-cheesecake-from-four-sisters-dish/