Blueberry Oat Bars

My mother loves blueberries. She starts nearly every day with a blueberry bagel smothered in blueberry preserves. When I found this simple recipe for blueberry cookies, I was pretty sure I found a new cookie she’d love. Blueberry Oat Bars are the fifth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg blueberry muffin mix
  • 1 cup quick oats
  • ⅓ cup brown sugar
  • 5 tbsp butter
  • ½ cup blueberry preserves

Directions

  1. Preheat oven to 375°F.
  2. Grease 8" square pan.
  3. Rinse and drain blueberries from muffin mix.
  4. Combine: dry muffin mix, oats, and sugar.
  5. Cut in butter.
  6. Reserve 1 1/2 cups of crumb mixture.
  7. Press the rest on bottom of greased 8 inch square pan.
  8. Gently fold blueberries into jam, and spoon over crumb mixture in pan.
  9. Sprinkle the remaining crumbs over jam and press lightly into berry mixture.
  10. Bake at 375 degrees for 20 to 25 minutes.
  11. Cool completely before cutting into bars.

Variations

  • Create Cranberry Orange Oat Bars by substituting cranberry-orange muffin mix and orange marmalade.

Time Required: 35 minutes

Servings: 9–12 cookie bars

@newsfromtengrrl for 2010-12-04

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Ethel’s Sugar Cookies

I have no idea who Ethel is, but these are the sugar cookie against which all others are measured. A recipe from my mother’s Betty Crocker cookbook, these are the cookies she made for every occasion when we were younger. Probably the simplest cookie I’ve ever made, but also my favorite. Ethel’s Sugar Cookies are the fourth of my 25 Cookies of Christmas.

Ingredients

  • ¾ cup shortening (optionally ½ butter)
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • Sugar for decoration

Directions

  1. Preheat oven to 400°F.
  2. Cream shortening, sugar, eggs and flavoring together.
  3. Measure flour by dip-level-pour, or by sifting.
  4. Blend flour, baking powder and salt.
  5. Stir dry ingredients into the wet ingredients.
  6. Chill at least 1 hour.
  7. Roll 1/8″ thick on floured board.
  8. Cut with 3″ cookie cutter.
  9. Place on ungreased baking sheet, sprinkle with sugar or other decorations, and bake for 6 to 8 minutes.

Variations

  • Decorative sugar is the traditional topping, but any sugar or decorative sprinkle can work. Try cinnamon sugar, nonpariels, or a seasonal topping like Wilton’s Sprinklings. Can also be frosted after baked and allowed to cool completely.
  • Substitute lemon flavoring for the vanilla extract.
  • Add chocolate chips or your favorite stir-ins and use the drop cookie method for a nice change from your basic sugar cookie..
  • For drop cookies, skip the refrigeration, and drop by rounded spoonfuls ont baking sheet.
  • For a basic coffee cake, put dough in greased square pan, sprinkle with sugar, and bake 20-25 minutes.

Time Required: 45 minutes

Servings: 4 dozen

@newsfromtengrrl for 2010-12-03

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7 Layer Cookies

I first tasted 7-layer cookies, also known as “magic pan cookies,” when I was babysitting at the house across the street. They seemed like the most decadent thing in the world. I was so taken by them that I went through the recipe box in the kitchen, found the recipe, and copied it down. They’re a great cookie when you are in a hurry since they come together quickly and all in one pan (and a favorite with babysitters). It’s the third of my 25 cookies of Christmas.

Ingredients

  • ½ cup butter or oleo
  • 1½ cups Graham Cracker Crumbs
  • 1 can Eagle Brand Sweetened Condensed Milk (Not evaporated)
  • 1 pkg (6 oz) semi-sweet chocolate chips
  • 1 pkg (6 oz) peanut butter chips
  • 1 can (3½ oz.) flaked coconut
  • 1 cup chopped nuts

Directions

  1. Preheat oven to 350°F.
  2. Spray 13″ x 9″ baking pan with nonstick cooking spray.
  3. Melt butter in baking pan, either by placing in the oven. If using a glass pan, you can also melt the butter in the microwave.
  4. Remove from heat.
  5. Sprinkle graham cracker crumbs over butter.
  6. Pour sweetened condensed milk over crumbs.
  7. Top with chocolate chips, coconut and nuts.
  8. Press down gently.
  9. Bake at 350 degrees for 25 minutes or until golden brown.
  10. Cool, cut and serve.

Variations

  • Vary the toppings added to this cookie to suit your taste. You might try white chocolate chips, butterscotch chips, mint chocolate chips, more than one kind of nuts, and so on.
  • To store, include a piece of wax paper between the layers to keep cookies from sticking together.

Time Required: 45 minutes plus cooling time

Servings: 2 dozen

Turning Blog Posts Into a Book Draft

2010 NaNoWriMo Winner BadgeAfter thirty days of thinking, sorting, and scribbling, I turned a variety of notes and blog posts into a very rough and informal book draft of 52,967 words.

Now as I confessed a month ago, I went about the process as a rebel—writing a nonfiction, academic piece and borrowing from existing work as appropriate. Fortunately, rebellion is sanctioned in this contest, and I am now officially a National Novel Writing Month winner for 2010.

The Secret to My Success
I would never have taken on this project without a little nudge from Literature & Latte’s Scrivener NaNoWriMo 2010 Trial, a special trial version of a wonderful word processing program for Mac (and coming soon for Windows). Ryan Cordell reviewed Scrivener for ProfHacker, and that’s when the program initially caught my attention. When I saw that the Literature & Latte folks were offering a discount for NaNoWriMo participants, I knew I had to download the program and give the month-long writing event a try.

After a few days, I realized that Scrivener had completely changed the way I work on a longer document. Honestly, the program made it possible for me to see how my practice of writing short pieces could work in the context of producing a larger document.

I write dozens of short documents every month, almost always blog entries composed in Dreamweaver for upload to a blog platform like WordPress. When I’m not writing blog entries, I am writing very structured pieces like lesson plans and strategy guides for ReadWriteThink.

My greatest fear has been that I would never figure out how to write another book. I’ve become so used to these shorter, structured pieces, that I just couldn’t think through the problem far enough to understand how to structure and write a fluid, longer piece.

After playing with Scrivener a bit, I realized that I could create and import dozens of shorter pieces as Texts, arranging them in folders, and dragging them around on the cork boards until I had what I wanted. I soon had six chapters sketched out, and I ultimately ended up with 73 short texts sorted into those folders.

Admittedly, the draft is not close to finished. There’s little flow or consistency at this point, but when I realize that I went from 0 words to a fleshed-out folder outline and over 50,000 words in a month, I know it wasn’t just the pressure of the NaNoWriMo deadline that did it. The secret to my success was that Scrivener allowed me to collect my existing blog posts, compose some additional short texts, and end up with a book draft.

My Take-Away Lesson
After participating in NaNoWriMo, I realize that I was letting my belief that I had to have a finished idea for a book in my head block me from getting started. Working with Scrivener helped me recognize that my practice of writing short pieces could still work when I composed a larger book-length manuscript.

As I worked on my draft, I quickly learned that I could turn my blog posts into a very rough book draft simply by sorting things into reasonable categories and adding some missing pieces. My take-away lesson is to remember that I don’t need that finished piece figured out to create a longer text. I just need to be open and creative about how I fit my ideas together.

The Outcome
So here it is 30 days later, I have a roughly-arranged manuscript, which I’m currently calling Designing Digital Writing Assignments.

I’m not sure when I’ll get the manuscript finished or if I can find a publisher. I’m trying not to worry about that right now. It’s enough of an accomplishment to realize that I now know how to turn my blog posts into a book draft. I even know what I want to write a third book about and how to do that. Besides, I need to get back to anxiously checking my email for that 50% off discount for Scrivener that I should get from Literature & Latte as a NaNoWriMo winner.

 

@newsfromtengrrl for 2010-12-02

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Preacher Cookies

Today is my brother-in-law’s birthday, so for the second of my 25 cookies of Christmas, I’m sharing the recipe for his favorite cookies. Each year I make him a batch as part of his Christmas present.

The name of these no-bake cookies supposedly comes from the days when preachers rode the circuit, visiting their parishioners. The cook looked out the window and noticed the preacher riding toward her house from across the valley. Either because she didn’t have the right ingredients or didn’t have enough time (depending upon the version of the story you read), she whipped together this simple cookie and had them ready to serve the preacher when he got to her home.

Ingredients

  • 1 stick butter
  • ½ cup milk
  • 2 tbsp Cocoa
  • 2 cups sugar
  • Dash of Salt
  • 3 cups oatmeal
  • ¾ cup peanut butter
  • 2 tsp vanilla

Directions

  1. Grease a 13 x 9-inch glass pan or a jelly roll pan.
  2. Combine butter, milk, cocoa, sugar and salt in a large saucepan, and boil for 2 minutes.
  3. Stir in oatmeal, peanut butter and vanilla.
  4. Pour into a the prepared pan and allow to cool.
  5. Once completely cool, cut into 2 1/2″ to 3″ squares and enjoy.

Variations

  • Add raisins or chopped peanuts, if desired.
  • Speed up the cooling process by placing the pan in the refrigerator.
  • To store, include a piece of wax paper between the layers to keep cookies from sticking together.

Time Required: 15 minutes plus cooling time

Servings: 2 dozen

@newsfromtengrrl for 2010-12-01

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Pumpkin Cookies

I remember walking in my great-grandmother’s home on one of our trips to Pennsylvania and finding her packing up these cookies to give to us. At that point, I thought pumpkins were useful only for pies at Thanksgiving. Little did I know! Thanks to the lovely lady I called Great Grandma Hahn, my mother’s father’s mother, for the memory and these tasty treats.

This is the first of 25 cookie recipes I’m posting to celebrate the Christmas holiday, but these pumpkin cookies are tasty any time of year!

Ingredients

  • ½ cup shortening
  • ½ cup soft butter or oleo
  • 1 cup sugar
  • 1 egg
  • 1 cup pumpkin
  • 1 cup raisins
  • ½ to 1 cup nutmeats (e.g., chopped walnuts)
  • 1 tsp vanilla
  • 1 tsp soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups sifted flour
  • 1 can evaporated milk

Directions

  1. Preheat oven to 375°F.
  2. Place raisins in a saucepan and cover with water.
  3. Bring water and raisins to a boil over medium heat, and then drain and allow to cool.
  4. Cream together shortening, butter, sugar and egg in a mixing bowl.
  5. Add pumpkin, raisins, nutmeats and vanilla.
  6. Sift together soda, baking powder, cinnamon and flour.
  7. Add flour mixture (dry ingredients) to pumpkin mixture (wet ingredients).
  8. Drop by spoon onto greased cookie sheet and brush with canned milk.
  9. Bake for 15 to 20 minutes.

Variations

  • Any chopped nut can be used for the nutmeats—walnuts, pecans, and so forth.
  • Skip the step of boiling raisins if you like. The process makes the raisins plumper and juicier, but isn’t required.
  • Add white chocolate chips after combining wet and dry ingredients for an even richer cookie.