Archive for the ‘Sharni’s Recipes’ Category
I felt like I was on an episode of chopped, handed a basket with oatmeal, M&Ms and organic flax seed and told to make a tasty cookie. So I adapted a recipe that I did from a couple of weeks ago to make these. And somehow they came out tasting completely different, with a whole new crunchy texture. My husband when told they had flax seed in them, was hesitant to try them, then managed to scarf down half the batch. The 4 year old tried to take off with the container of the cookies set aside for the Breastfeeding Cafe! So they passed the fussy dad and kid test.
Why add flax seed?
The following was taken from www.flaxhealth.com
- Flax is very high in lignans, which have anti-tumor properties—lignans act as antioxidants that could mirror the results of Tamoxifen, the anti-cancer drug for breast cancer.
- Flax is a natural food that has been consumed for thousands of years by many civilizations with noticeable health benefits and no artificial drug side effects.
- Omega 3’s—flax is recognized as the richest source of essential fatty acids (EFAs) such as alphalinolenic acid (ALA and Omega-3 fatty acids).
- Lignans—flax contains high levels of lignans, which are natural compounds that help prevent many types of cancer, such as breast, colon and prostate cancer.
- Fiber—as a whole grain, flax contains high levels of both soluble and insoluble fiber, which has been recognized by the National Cancer Institute as an essential part of your diet for the prevention of many cancers.
- Your body cannot make the essential fatty acids, Linoleic (Omega-6) or Linolenic (Omega-3), from other elements; instead, they must be consumed as part of your daily diet. Research has indicated that we consume too much Omega-6’s and not enough Omega-3’s, but flaxseed contains these essential fatty acids in perfect balance.
- In proper balance, omega-3’s and omega-6’s work to form the membranes of every cell in your body, play a vital role in the active tissues of your brain, and control the way cholesterol works in your system.
Prep Time: 10 mins
Total Time: 75 mins
Makes: 6 Dozen
- 1 cup of butter, softened
- 1 cup of granulated sugar
- 1 cup of brown sugar, firmly packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups AP Flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 cups of roll oats (uncooked)
- 1 packet of mini M&Ms
- 6 teaspoons of organic flax seed.
Preheat Oven to 375F
Soak the flax seed in enough water to cover the seed.
Cream Butter and sugars until smooth.
Beat in Eggs and Vanilla.
Sift flour, cinnamon, baking soda and salt. Beat into creamed mixture. Stir in oats and M&Ms.
Drain the flax seed and mix in to the batter.
Drop spoonfuls onto greased baking sheet.
Bake 10 minutes.
These were served at our Breastfeeding Cafe on May 2nd 2012. I adapted a recipe on the back of my Ocean Spray Craisin packet. They nearly did not make it to the cafe. Braden who is not a fan of raisins, apparently liked the craisin version of the cookies, and ate about a dozen from the cooling rack!
2/3 cup butter softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup chocolate chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
My goal is to cook an item for our Breastfeeding Cafes that help boost milk supply. Just to show how easy it is to make them. In general I am throwing these together the night before the cafe. So these are EASY recipes. Here is the first one.
(adapted from the container recipe on Kroger Old Fashioned Oats — their recipe called for nuts, I used raisins).
Prep Time: 10 mins
Total Time: 75 mins
Makes: 6 Dozen
1 cup of margarine or butter, softened
1 cup of granulated sugar
1 cup of brown sugar, firmly packed
1 tsp vanilla extract
2 cups AP Flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups of roll oats (uncooked)
1 cup of raisins
1. Preheat Oven to 375F
2. Cream Butter or Margarine and sugars until smooth. Beat in Eggs and Vanilla.
3. Sift flour, cinnamon, baking soda and salt. Beat into creamed mixture. Stir in oats and raisins.
4. Drop spoonfuls onto greased baking sheet.
5. Bake 10 to 12 minutes.
Chocolate Crackles were a staple at birthday parties when I was growing up in Australia. I took them for granted, and found when I moved to the US that one of the key ingredients is simply not made here! Well recently I found said key ingredient online and ordered some. I made up the Chocolate Crackles for a group of friends, and they were a huge hit.
250g (9oz) Copha (a brand of solidified coconut oil — see note below)
4 cups of Rice Bubbles or similar puffed rice (Rice Crispies in the US)
1 cup icing sugar (powdered sugar in the US)
3 tablespoons cocoa
1 cup dessicated coconut (see note below)
Melt Copha in a saucepan over a low heat or in a microwave oven. Mix dried ingredients. Mix with melted Copha until well combined. Spoon mixture evenly into 24 paper patty containers. Set in the refrigerator.
Please note that a cup in Australia is 250 mls, and a tablespoon is 20 mls.
Now Copha is the tricky ingredient to get. I got it from www.simplyaustralian.com and they shipped it to me. I wouldn’t want to ship it in the middle of summer though. It is a product that needs to be refridgerated. The other thing you need to be careful about is the desicated coconut. Most coconut in the US is slathered in a sugary syrup (yuck!) and its huge flakey chunks. Again I got my coconut from www.simplyaustralian.com.
For me growing up in Australia and going to birthday parties, it wasn’t a good birthday party if you didn’t get honey joys. And since moving to the US I have introduced Honey Joys to my friends and their kids, and they have been a big hit. When I put them in Connor’s lunch at pre-school, I included one extra so he could share it with a friend. His teacher was saying I had to make a full batch for the whole class as they were all fighting over the single one, including the teachers! And then they all wanted the recipe. So here it is. I have Americanised it as Americans still use the antiquated Imperial Measuring system. You will need patty cases or cup cake papers for this recipe. I also often throw in a little extra honey and butter .. not quite double the amount, but proportionate extra’s of those two ingredients will make them a little more gooey :)
- 2 oz butter
- 1/4 cup honey
- 1 tablespoon sugar
- 4 cups cornflakes
- Preheat oven to 350 deg F.
- Place butter, honey, and sugar into a small saucepan, and stir over medium heat until butter melts and the mixture becomes frothy.
- Place the cornflakes in a bowl that can withstand heat, and pour in the honey mixture and stir well.
- Place spoonfuls of the mixture into prepared patty cases.
- Bake for around 7-8 minutes. Make sure they do not start to go brown.
- Stand for around 15 minutes to allow them to firm up and cool down.
Makes around 30.