Tag Archives: raisins

Trailside Oatmeal Cookies

17 Apr

Trailside Oatmeal CookiesI can’t remember where I got this recipe, but I’ve been making it since I lived in Philadelphia eons ago. You can fool yourself that you’re eating something healthy — after all, they’re full of oats, nuts, raisins and peanut butter. And they taste great too! I like to use crunchy peanut butter to give them an extra crunch. You can substitute dried cherries or cranberries for the raisins, if you like.

Ingredients:

½ cup butter or margarine
½ cup peanut butter (creamy or crunchy)
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
¼ cup orange juice or milk
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2½ cups uncooked rolled oats
½ cup semi-sweet chocolate chips
½ cup raisins

Directions:

Preheat oven to 350 degrees. Beat butter or margarine and sugars together until creamy. Blend in eggs, orange juice or milk and vanilla. Sift together the flour, soda and salt. Add to the butter mixture and mix well. Stir in the oats, chocolate chips and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for about 15 minutes until lightly browned. Cool on wire racks.

Makes about 4 dozen cookies

Israeli Carrot Salad with Parsley and Pomegranate

24 Mar

Israeli Carrot SaladI got this recipe from a newspaper article on Rosh Hashanah foods, but it’s also great at Passover!

Once you peel the carrots, separate the pomegranate seeds from the pith and separate the parsley leaves from the stems, it’s a snap to make this salad with a food processor! (Helpful hint: cut the pomegranate in half and then put the pieces into a large bowl of water before breaking them apart. The seeds will sink to the bottom of the bowl and the pith will float to the top. Skim off the pith, and then drain the seeds in a strainer or colander. This will keep your hands, clothing and counters from getting stained with pomegranate juice! Or you can splurge and buy pomegranate seeds at a specialty food store like Trader Joe.)

Ingredients:

2 cloves garlic
½ bunch flat parsley, divided
1 lb. carrots, peeled
2 Tbs. lemon juice
2 Tbs. orange juice
4 Tbs. olive oil
½ tsp. salt
Several grinds of black pepper
1 cup pomegranate seeds
1 cup golden raisins

Directions:

Place the garlic and all but 2 Tbs. of the parsley in the bowl of a food processor and chop well. Add the carrots, lemon juice, orange juice, olive oil, salt and pepper. Pulse until the carrots are chopped into small pieces but not pureed. Mix with raisins and pomegranate seeds and sprinkle with reserved parsley.

Serves 6