Spellbinders

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Years ago my mother made these cookies and we all thought they were delicious. She only made them once, but they were memorable. She never bothered to make them again because she thought they were trouble, owing to the fact that she arduously drizzled her glaze from the tip of a spoon. Had she known about icing bottles, way back when, these cookies may have made an appearance far more often. When I stumbled across the recipe late last week, I had to make them to see if they really were as good as I had recalled. Yep. No doubt, these are yummy.

Spellbinders

1 ½ c. flour
1 ½ t. baking powder
1 t. soda
1 c. firmly packed dark brown sugar
1 c. butter, room temperature
1 large egg, room temperature
1 c. quick cooking oats
1 c. sweetened flaked coconut
1 c. salted Spanish peanuts
½ c. finely crushed cornflakes

Preheat oven to 350° F.

Combine flour, baking powder, and soda; set aside

In the work bowl of a stand mixer cream butter and sugar until light and fluffy, 1-2 minutes. Add egg; beat well. Gradually add dry ingredients, blending well. Stir in oats, coconut, peanuts, and cornflakes. Using a cookie scoop, drop by onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in additional cornflakes or sugar. Bake for 15 minutes. Drizzle with glaze in a spiral fashion.

Glaze

Mix 2 tablespoons butter in a 2-cup measuring pitcher. Add 1 cup confectioners sugar, 1 tablespoon hot water, and 1 teaspoon vanilla. Beat until consistency of a glaze. If necessary, thin with a few drops of hot water.

 

 

Plum Crisp

Stone fruit season is upon us! What this means, of course, is that it is time for cobblers, crisps, and crumbles. I don't know about you, but to me, anything that has both fruit and oatmeal in it sounds like breakfast.  If you're not quite that intrepid, then try this delicious, easy-to-assemble crisp for dinner tonight.  It is best when served warm (you can reheat second servings in the microwave), I think, and topped with a scoop of vanilla ice cream. A bite or two also goes exceptionally well with morning coffee.

Plum Crisp

Adapted from a recipe on epicurious.com

For topping

1/3 cup chopped nuts (almonds, pecans, walnuts, or do as I did and use a handful of fancy nut mix)

1/2 stick (4 Tablespoons) cold unsalted butter

1/3 cup all-purpose flour

1/3 cup packed light brown sugar

1/3 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon salt

For filling

1/3 cup water

2 teaspoons cornstarch

1 1-pound container Melissa's Organic Plum Bites

1/4 cup sugar

Preheat oven to 375°F.

Make topping:

Place topping ingredients into a food processor and pulse until mixture resembles coarse meal.

Make filling:

In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 10-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 7-10 minutes, or until mixture has thickened. Transfer plum mixture to a 1-quart baking dish.

Sprinkle topping over plums. Bake mixture in the middle of the oven for 30 to 35 minutes, or until topping is crisp and golden. Cool on a rack for 10 minutes. Serve dessert warm with ice cream.

This post is linked to:

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