Deanna's Daughter

We were backing out of the garage into the alley and it was a very snowy, gloomy morning.  Waverly chose this moment to yell, ‘And we’re off into the wilderness!’.  ‘What does that mean?’, Marlow inquired – ‘I don’t know’, Waverly answered honestly.

This recipe is directly from Deanna, I don’t know where she got it, but it’s probably been passed on to everyone who’s ever tried one.  Enjoy!

Double Chocolate Oatmeal Cookies

1 c. margarine

1 c. sugar

1/2 c. brown sugar

1 egg

1 t. vanilla

1 c. unsweetened coconut

1 1/2 c. flour

1 1/4 c. oatmeal

1 t. baking soda

1 t. baking powder

2 T. cocoa

1/4 t. salt

1 1/2 c. chocolate chips

1/2 c. chopped pecans

Either by hand or using an electric mixer, cream together the margarine and both sugars, then add the egg, vanilla and coconut and mix well.

In a separate bowl, combine the dry ingredients (flour thru salt) and then add to the original mixture making sure to blend well.  Finally add the chocolate chips and nuts.

Roll the dough into balls and place on a cookie sheet covered in parchment – press the balls with a fork to flatten slightly and bake for 12 minutes at 350.

Brock has been working a lot this week and hadn’t seen much of the girls so he left them a ‘love note’ outside their bedroom door so that they’d see it when they woke up.  Once they discovered it and I’d explained what it was and read it to them, this was Waverly’s response, ‘Wow Mama, it’s beautiful!  Did you color it for him?’.  Poor Dad.

This is adapted from the Best of Bridge book, ‘Winners’, and is great with just about everything.

Tomato and Artichoke Casserole

1/4 c. canola or olive oil

1 large onion, chopped

3 c. FRESH bread crumbs (just put a few slices of bread through your food processor)

1/2 t. sugar

1 t. each – salt, fresh ground pepper, dried thyme, dried basil

1 can (14 oz/398 mL) artichoke hearts, drained and cut into quarters

4 good-sized tomatoes, thickly sliced

2 T. butter, melted

In a large skillet saute the onion in the oil for 5 – 10 minutes until the onion is softened, but not yet brown, then mix in the breadcrumbs, sugar, salt, pepper, thyme and basil.  Remove the skillet from the heat.

Spray a medium-sized casserole (2 L) and cover the bottom with half of the artichokes, then half of the tomato slices and then half of the breadcrumb mixture.  Proceed with a second layer of all and then drizzle the melted butter over the top.

Bake at 375 for about 45 minutes.

Waverly was watching me intently as I stood in front of our bathroom mirror getting ready.  ‘Don’t you want to go and look at a book or something?  I’ll be ready in a minute’, I asked her.  ‘No’, she replied, ‘I just want to stare’.

Another goodie from Dinner with Julie – she sure loves her baking!

Raspberry Buttermilk Cake

1/4 c. butter, softened

2/3 c. sugar

1 egg

1 t. vanilla

1/2 c. buttermilk

1 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 c. fresh or frozen raspberries (or any other kind of berry or fruit)

Preheat the oven to 400 and spray an 8 or 9 inch round cake pan.

In your mixer (or by hand), beat the butter and sugar for a few minutes until fluffy and then beat in the egg and vanilla.  in a small bowl stir together the 4 dry ingredients.

With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with the flour.  Mix after each addition until just combined, and be sure to scrape down the bowl.

Spread the batter in the prepared pan, smooth the top and cover it evenly with the berries.

Bake for 25 – 30 minutes until the center in set and springy to the touch and then let it cool in the pan for 10 minutes before turning it out onto a rack or a plate.

We highly recommend eating it warm – say, with brunch.  Yum!