Cookie Gift Baskets Tip & Recipe Blog

Archive for July, 2010

To make unique cookies, you can use the following recipe which has a little bit of everything!  Strawberries, dark chocolate  and oatmeal come together to create a sweet, chewy treat!

Ingredients:

• 1 cup butter, melted
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated white sugar
• 1 tsp. pure vanilla extract
• 1/2 cup egg substitute
• 1 cup white whole wheat flour
• 1/2 cup unbleached, all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup dark chocolate chips (such as Nestle 62% cacao or Ghirardelli 60% cacao)
• 1-1/2 cups fresh strawberries, hulled and chopped

Directions:

1. Preheat oven to 350 degrees F. Position the oven rack in the middle of the oven. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat melted butter and sugars together until fluffy. Beat in the egg substitute and vanilla extract. Set aside. In a small mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and rolled oats. Add dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips, strawberries and chopped walnuts.
3. Drop cookie batter onto prepared cookie sheets in 1" balls. Bake cookies 14-16 minutes until crisp around the edges and just set in the middle. Don't let the cookies get too brown. Allow cookies to cool about 10 minutes before removing from cookie sheets.

Are you tired of baking the same old cookies? Have you started picking those raspberries yet?  Whether you grow your own, pick them somewhere else, or buy them at the store, raspberries are a small delicious little berry that has endless possibilities!

Raspberry butter is a delicious treat on toast, waffles, or anything else you'd put butter on!  The berries give your baked goods a sweetness that will keep you coming back for more!

Ingredients:

• 1/2 cup butter, softenened
• 1/3 cup fresh or frozen unsweetened raspberries
• 2 tablespoons confectioners' sugar
• Dash lemon juice

Directions:

In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving. Yield: about 1/2 cup.

Fruit salad is such a "must have" for any summer gathering!  You could make a fruit salad to go along with your patriotic cookies for the big fourth of July celebration. Take advantage of the abundant summer fruits by creating a delicious summer fruit salad.   Below we combine a variety of delicious fruits with some rhubarb sauce for a scrumptious summer treat.

Ingredients:

• 1/2 cup water

• 2/3 cup sugar

• 3 cups thinly sliced rhubarb

• 15 seedless grapes, halved

• 1/2 orange, sectioned

• 10 fresh strawberries, hulled and halved

• 1 apple, cored and diced

• 1 peach, sliced

• 1 plum, pitted and sliced

• 15 pitted Bing cherries

• 1/4 cup fresh blueberries

Directions:

1. Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
2. To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

If you want to try another summer fruit recipe, try making Peaches and Cream Trifle!

This creamy and refreshing dessert looks as good as it tastes!  Use a trifle bowl or a 4 quart clear mixing bowl to layer berries, cake and creamy pudding.

This recipe works great for a Sunday brunch, family reunion or just for patriotic desserts - everyone will be amazed so be ready to share the recipe!

Ingredients:

• 1 package (3.4-ounce) instant vanilla pudding
• 4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons fresh lemon juice

• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 24 to 36 ladyfingers

Directions:

1. To make the fillings, prepare the pudding according to the package directions and Let it chill.
2. Slice strawberries then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
4. To make the layers, set a layer of ladyfingers (around 7 or on the bottom of a large, clear serving bowl. Top with the berries with half of the pudding.
5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
6. Refrigerate until you're ready to serve. Serves 8 to 10.

If you like this recipe, you may want to try the Peaches and Cream Trifle recipe as well!