Friday doings

I was thinking about what to cook for supper while reading a few blogs this afternoon. My good friend Terri / Penny Ann Poundwise posted this yummy looking cookie recipe on her blog. They sound great like she makes them, but my hubby is not crazy about raisins, so I left off her filling. Then since I knew the cookie dough would not be absorbing any moisture from the filling, I added 1 egg to the creamed butter and sugar.

Cinnamon Raisin Bars

1/2 cup butter

1 cup brown sugar ( and 1 egg if you make it the same as I did)

1 1/2 cups sifted all-purpose flour

1/2 tsp soda

1/2 tsp salt

1 1/2 cups quick cooking rolled oats

Raisin Filling: sounds great but I omitted it.
1/4 cup sugar

1 tbsp cornstarch

1 cup water

2 cups raisins

Cinnamon Icing: This frosting is so good with the cinnamon. I increased it so it would have coating of icing
1 cup sifted confectioner's sugar (1.5 cups)
1/4 tsp cinnamon (3/4 tsp)
Milk (about 1 tbsp) Just enough more to make a spreadable glaze

Make raisin filling first. Mix sugar and cornstarch in a saucepan. Add water and raisins. Cover over medium heat till thickened and bubbly. Cool.

Make cookie base: Cream butter and sugar. Stir in dry ingredients. Add oats and 1 tbsp water. Mix until crumbly. Firmly pat half the mixture into the bottom of a greased 13 x 9 pan. Spread with cooled raisin filling. To remaining crumb mixture add another 1 tbsp water. Spoon over raisin filling. Pat smooth. Bake in 350F oven for 35 minutes. Cool. Drizzle with Cinnamon Icing.

Mix confectioner's sugar, cinnamon and enough milk to make drizzling consistency frosting.

I really like this recipe and I think it will become a go-to recipe for me. It was easy to mix up, very tasty and I think they will freeze well for lunchboxes and snacks.
Thank you Terri, you have the best ideas!

Jeff got some fresh corn from a coworker. It was the last of this years crop and some of the ears looked kind of rough....

We shucked and cleaned them and all but 2 were just fine - fresh corn is so good!


And here are 2 new pictures of Baby Elizabeth - she is 6 weeks old today.

Banana Oatmeal Muffins

There were 2 overripe bananas in my kitchen this morning so I baked them into some everyday muffins - not too sweet or too rich. After they cooled, I bagged them up and froze them for future breakfasts and snacks.

Banana Oatmeal Muffins

the original recipe said it makes 12, mine might be a little smaller but I got 17.
On other recipes, I've filled the cups too full and had more than one big mess after baking cupcakes and muffins, sometimes the batter will bake on to the top of the muffin pan or sometimes the muffins will all run together, so I would rather have them a little small and no mess.

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup mashed bananas ( my 2 bananas did not measure enough so I added enough applesauce to make a cup)

1.Combine flour, oats, sugar, baking powder, soda, and salt.
2.In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3.Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.