O and P

 Index 

~ O ~

1. Oatmeal Cookies (with pudding)

2.  Olive Oil Dip

3.  Orange Bread

~ P ~

1. Pasta Sauce

2. Peanut Butter Balls

 

1. Oatmeal Cookies (with pudding)

 

1 1/4 cups flour
1 tsp. baking soda
1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 pkg. vanilla instant pudding (4 serving size)
2 eggs
1/2 cup coconut
3 1/2 cups regular oatmeal (not instant)

 

In a small bowl, combine flour and baking soda.  Set aside.  In a large bowl combine both sugars, softened butter, vanilla, and vanilla pudding powder.  Using electric mixer, beat until smooth and creamy.  Add eggs one at a time, beating well after each addition.  Stir in flour mixture, then coconut and then oatmeal.  Mix well.
Drop by teaspoonful onto a parchment lined cookie sheet.  Using the tines of a fork, flatten each cookie slightly.
Bake 10-12 minutes at 350 degrees F. or until slightly golden – Do not over bake.

 

2.  Olive Oil Dip

 

1/3 cup extra virgin olive oil

7 gloves garlic, finely grated

3 tablespoons good quality balsamic vinegar

3 tablespoons Parmesan cheese

2 tablespoons crushed dried oregano

fresh ground black pepper, to taste

 

Pour the olive oil onto a salad plate. Spoon the grated garlic onto five or six different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

 

Serve with torn pieces of Italian bread for dipping.

 

3. Orange Bread

 

1/3 cup softened butter

1 cup white sugar

2 large eggs

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup buttermilk* 

zest of one orange {wash well and dry prior to zesting}

2 drops of wild orange essential oil 

 

In a small bowl combine the flour, baking powder, salt and orange zest, whisk to combine.  Set aside.  In a separate bowl, cream the butter and sugar until light and fluffy.   Add eggs, one at a time, beating well after each addition.  Add the 2 drops of orange oil to the milk. Stir.  Gently stir in half of the flour mixture, then half of the milk, the remaining flour and the remaining milk.

Pour into a prepared loaf pan.  Bake at 350 degrees F for approximately 1 hour.

Glaze:  Combine 1/3 cup sugar and the juice from one orange.

Pour glaze over the bread while bread is still warm and in baking pan.

  

*{You can use whole or 2% milk, however,  I find buttermilk results in a bread that is more tender}

 

~P~

1. Pasta Sauce

2. Peanut Butter Balls

1. Pasta Sauce

 

2 pounds lean ground beef
4 large onions – chopped
6 large cloves garlic - finely chopped
1 green pepper – seeded and chopped
3 – (796ml) cans diced tomatoes (don’t drain)
1 – (680ml) can tomato sauce
1 – (369 ml) can tomato paste
3 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried oregano
1/2 – 1 tsp. crushed red pepper flakes (you can adjust to suit your ‘heat” preference)
4 – bay leaves

 

Partially brown ground beef,  draining any fat.  Add onions, garlic and green pepper.  Continue cooking until meat is browned and vegetables have softened.  Add canned tomatoes, tomato sauce and tomato paste.  Stir well.  Add remaining ingredients.  Stir.  Simmer, uncovered, on low heat for 3 -4 hours. Stirring occasionally.   Divide into containers and freeze, or use part now and freeze the rest for later.

 

 

2. Peanut Butter Balls

 

2 cups icing sugar

1 cup peanut butter

4 Tbsp. milk

2 tsp. vanilla

1 cup finely shredded coconut

 

Mix above ingredients together well, you really need to work the dough to get it to the correct consistency.  Add another Tbsp. of milk if necessary.

 

Form into small (1inch) balls.

Place balls on a waxed paper lined sheet pan and freeze for 1-2 hours.

 

Melt 2 bags of chocolate chips (Semi-sweet or Milk chocolate, your choice) with 6 Tbsp. Parowax shavings.

Using 2 teaspoons dip each ball in chocolate and place back on tray.

 

When chocolate has set store peanut butter balls in tightly covered container in refrigerator.