OATMEAL JAMMYS
A unique and delicious tart-like oatmeal cookie filled with jam.
Provided by Tricia
Categories Dessert
Time 1h16m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside.
- In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
- Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
- Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full.
- Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
- Bake for 15 to 18 minutes, rotating the pan halfway through baking, until the jam is bubbling and the cookie is lightly browned on the edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5 minutes, then transfer to a wire rack to cool. To remove the cookie from the muffin tin use a small rubber spatula to tilt the cookie up. If it starts to crumble, let it cool a little longer. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.
Nutrition Facts : Calories 120 kcal, Carbohydrate 16 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 40 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
CARAMELIZED ZUCCHINI PASTA
This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories dinner, pastas
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
- Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
- Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
- When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
JAMMY DODGERS
On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.
Nutrition Facts : Calories 283 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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