Vermont Maple Pecan Cookies

I found this recipe in our newspaper. Credit goes to: Relishmag.com and Julie Hession.
These were a bit stressful to make since I was trying to coordinate the 3 mixtures, but next time, maybe I will toast the pecans first. Also, I got 5 dozen nice sized cookies out of this recipe. I thought about doubling it, but glad I didn't as it would have made mixing more difficult (for me). Definitely worth the stress. MMMMMMmmmmmm delicious with the chewy texture I love. Oh and it says to keep them tightly covered for 1 week, if they last that long.


3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. (This might be the best time to toast the pecans, but watch carefully as they will burn quickly.)
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water; stirring to dissolve.
Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18-20 minutes until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Per cookie: 240 calories, 13g fat, 15 mg chol., 3g prot, 32g carbs, 2g fiber, 160mg sodium

I would have taken pictures, but my camera has refused to photograph. All it says is VGA.

Smoked Salmon Crepes

Smoked Salmon Crepes
with herbed cheese & fresh spinach

Makes 8 crepes; total time: 40 minutes + crepe-making



For the filling:

8 oz. neufchatel cheese, softened
3 Tablespoons each: Minced fresh chives and dill
1 Tablespoon lemon juice
1 Tablespoon sour cream
1 teaspoon minced lemon zest
1/4 teaspoon black pepper

Blend cheese, chives, dill, lemon juice, sour cream, zest, and pepper in a bowl using a hand mixer.
Spread 2 Tablespoons cheese filling onto half of each crepe. Top with 1 oz. salmon, then 2 or 3 spinach leaves. Fold bottom half of crepe up, then carefully fold again to make a triangle shape. Repeat with remaining crepes. Recipe says to serve crepes with Cherry Tomato Salad. We didn't but, good without it.

Basic Crepes:

Makes about 10 crepes.

2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 Tablespoons vegetable oil or melted unsalted butter
1/4 teaspoon kosher salt

Combine eggs, milk, flour, oil and salt in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.

Heat a 10 inch nonstick skillet over medium heat for 2-3 minutes. Spray bottom and sides of skillet with nonstick spray. Measure 1/4 cup of batter; pour it to the side of the skillet. Immediately twirl skillet to coat bottom.

Cook crepe until edges begin to brown, about 1 minute. Loose crepe around edge with a heat-proof spatula. Gently pick up crepe with your fingers, and flip it. Cook 20-30 seconds. Transfer crepe to a wire rack to cool. Continue cooking crepes, coating pan with nonstick spray for each one.

For best results, whisk the batter anew before cooking each crepe.

Per crepe: 90 calories, 4g total fat (1g sat); 37 mg cho; 11g carb; 88mg sodium; 1g fiber; 4g protein.

Credit goes to CuisineAtHome.com (from Issue 74 April 2009)

Unca Bill's Scrambled Eggs

Unca Bill loves to cook breakfast. I usually don't eat breakfast except when Unca Bill comes to our house or we go to his.

He usually adds something to his eggs to give them a whole new dimension. He usually adds a couple tablespoons of salmon cream cheese to 4 scrambled eggs.

This weekend, he added dill to taste and 2 Tablespoons sour cream to our eggs.

Oops, I forgot to take pictures. We licked the platter clean before I had a chance to get out the camera.