Blue Heron Rug Hooking Studio

RECIPES TO HOOK BY


This is the beginning of recipes we have found in other studios and at rug hooking events that are particularly good.  If you have a good recipe, please send it along and we will share it.

The first recipe is, of course, Oatmeal cookies, that have become famous in Deanne Fitzpatrick's studio in Amherst, Nova Scotia.  Enjoy!!

Studio Oakcakes


3 cups oatmeal

3 cups white flour

1 cup sugar

1 cup butter (softened)

1 cup shortening (softened)

1/2 tsp salt

1/4 cup water

1 t vanilla

1/4 c chopped dried cranberries (optional)


Mix thoroughly and spread out on a flat surface.  Roll to about 1/4" thick and cut into small circles.  Bake at 350 degrees for 15 min. or until golden.  Delicious..


Nanaimo Bars


1 c butter, melted

2/3 c cocoa powder

1/2 c granulated sugar

2 eggs, lightly beaten

3 c graham cracker crumbs

2 c shredded coconut

1 c finely chopped walnuts


1.  Grease 13 x 9" metal cake pan.  Heat oven to 350 degrees.

2. In large bowl, whisk together butter, cocoa powder, sugar and eggs; stir in cracker crumbs, coconut and walnuts.  press evenly into prepared pan.  Bake in centre oven for 10 min.  Let cool in pan.

3.  Filling:  In large bowl, stir togethr butter, milk and vanilla; beat in sugar until thickened and smooth.  Spread evenly over cooled base.  Refrigerate for about 45 min or until firm.  

4.  Topping:  Meanwhile, chop chocolate; in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter.  Spread evenly over filling.  Refrigerate until set.  Cut into bars.





Filling:

1/3 c butter, melted

1/4 c milk

2 tsp vanilla

4 c icing sugar




Topping

8 oz semisweet chocolate

2 Tbsp butter

And no studio would be complete without a recipe for Nanaimo Bars - a favorite of Gene Shepherd at our August workshop.

As requested, this is a great muffin recipe


ZUCCHINI PECAN RAISIN MUFFINS


1/2 c wheat bran or oat bran

1 1/2 c shredded zucchini

1 t cinnamon

1 t ginger

1 1/4 c buttermilk

1/2 c chopped pecans

1/2 c raisins


In large bowl, whisk together 2 c flour, 1 c packed brown sugar, 1 1/2 t baking powder, 1 t baking soda, 1/2 t salt.  Add wheat bran, shredded zucchini, cinnamon and ginger.


2.  In separate bowl, whisk together 2 eggs, 1/3 c vegetable oil, 1 t vanilla.  Add buttermilk.  Pour over dry ingredients.


3.  Mix in shopped pecans and raisins.   Add 2 T grated lemon rind.


4.  Spoon into 12 greased or paper-lined muffin cups.  Bake in centre of oven at 375 degrees for 25 min. or until tops are firm to the touch.  Cool in pan for 10 min.















BEST BANANA LOAF


1/4 c margarine

1 c sugar

1 egg

3 mashed bananas

1 tsp vanilla

1 1/4 c flour

1/4 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3/4 c walnuts (large size)


1.  In food processor, cream butter, gradually add sugar.  Beat until fluffy.  Add egg.  Beat well.

2.  Add bananas.  Process; add vanilla.

3.  Sift flour and measure.

4.  Sift again with salt, soda, baking powder.

5.  Add to creamed mixture.

6.  Add walnuts, process lightly to mix.

7.  Bake 350 degrees in greased pan  for 45 min.

Enjoy!