Beanjar

American bean jar in the slow cooker@

Ingredients

• 1-1/2 cups ketchup
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup water
• 1/2 cup packed brown sugar
• 2 bay leaves
• 2 to 3 teaspoons cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

• Directions

  1. In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.

Oatmeal raisin cookies

My Favorite Oatmeal Raisin Cookies

Rating: 51

Yield: Makes 4 dozen cookies

Ingredients

• 4 ½ cups old-fashioned oats (not quick-cooking)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons salt
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup plus 2 tablespoons butter, room temperature
• 1 ½ cups packed dark brown sugar
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 ½ cups toasted chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a mixing bowl, whisk together oats, flour, cinnamon, baking soda, baking powder and salt.
4. Add the raisins and cranberries and stir to coat.
5. In a large mixing bowl, beat the butter and brown sugar together for 2 minutes or until light and fluffy.
6. Add the eggs and vanilla and beat another minutes.
7. Add the flour mixture and beat until completely incorporated.
8. Add the toasted pecans and beat just until distributed.
9. Drop two-tablespoon-size blobs onto prepared baking sheet, 2 inches apart.
10. Bake 12-15 minutes or until golden around the edges and barely set in the center.
11. Remove from oven and place pan on a cooling rack for two minutes.
12. Remove cookies from the pan and allow to cool completely on the rack.
13. Store cookies in tightly sealed container.

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http://www.leanncooks.org/cookies-bars-and-candy/my-favorite-oatmeal-raisin-cookies/

Scones

Scones. So simple, I don't even need to look up the recipe. Except... every so often, I vary my grandmother's basic mix with lavender, sultanas, cheese, carrot...

Here goes.

Rub 2oz margarine into 8 ounces self-raising flour and 2 dessertspoons sugar. Mix in 4 (or 4 1/2 ) fluid ounces milk/water - the dough should be nearly too wet too handle.

Lavender: add 2 tablespoons chopped lavender flowers

Sultana: add 2oz sultanas

Cheese: 2 oz grated cheese, plus a little for a topping

Carrot: reduce sugar, add 4 oz grated carrot, perhaps with half a teaspoon mixed spice.

Press into an even dough, cut out - star shaped cutters hold the shape quite well.

Bake in a HOT oven - at least 200 degrees, Gas 6 - for 10 - 12 minutes.

Coconut almond macaroons

• 2 egg whites
• 115g (4 oz) icing sugar or caster sugar.  
• I do 1oz only for Richard
• 115g (4 oz) ground almonds.  
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

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Method
Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
3. Spoon walnut-sized pieces of the mixture onto the baking trays.
4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
5. Transfer to a cooling rack.