Wednesday, October 19, 2011

Halloween Sherbet Punch

Soon it will be the weekend when reaching into a bowl of witches' eyes (peeled grapes) and another bowl containing the guts (stirred cold slimy gelatin) is FUN!!!  It's also the time to quench your goblins thirst with Halloween Sherbet Punch!

For so many years this beverage has been a fave in my fam.  There is not too much preparation going on here.  Find your Punch Bowl!  Remember to purchase the 7-Up Soda and the Sherbet.  Trying to cut a few calories, I use Diet 7-Up.  For the Halloween Brew, Orange Sherbet is the flavor and the color of choice.

Halloween Sherbet Punch

For each 1 Quart of Orange Sherbet
Use 2 Bottles Diet 7-Up (refrigerated)

  1. In a large punch bowl place 1 Quart Sherbet.
  2. Pour 2 bottles 7-Up Soda in punch bowl, pouring some over Sherbet.
  3. Stir a little to mix.  Results in frothy, softened Sherbet.
  4. Ladle into cups adding some of the Sherbet.
  5. Replenish the 7-Up + Sherbet , as needed.
It's time to add 7-Up and Orange Sherbet to your grocery list!


Friday, October 14, 2011

~Craisin Raisin Oaties~

Craisin Raisin Oaties
Yes, four had been taken out of the orange cookie canister and stored in a small Ziploc Freezer bag, then placed in my freezer!  WooHoo! 
On Monday the outside temperature on our thermometer read 83°F and it is October!  We do enjoy Indian Summer here in Western MA, but who would have guessed that it would feel like a day in the mid summer?  Who would also guess that I would be baking Craisin Raisin Oaties on a very warm day?  Well, I made the commitment to bring refreshments to a Docent Class I was attending on Tuesday and  a promise is a promise. 

From the "get go" I knew that old fashioned oats would be used when I was baking the goodies.  Craisin Raisin Oaties definitely rank as one of the three fave cookies in my fam.  While growing up, my mom would bake them, but she did not include the Craisins.  They were not an ingredient we were accustomed to, even though I did live in MA.  Driving back from Boston after a Boston College Football game one Saturday many years ago, we stopped at a Rest Area on the Mass Pike.  One of the snacks offered in the "goodies" case was Oatmeal Cookies containing both Raisins and Craisins.  What a combo!  From that day I always added both whenever I baked Oatmeal cookies.

Usually when I bake these yummy nutritious cookies, I make a double batch.  They freeze very well when stored in Ziploc Freezer bags, so the small amount of extra time and effort is totally worth it.  However, the heat of the day on Monday called for only one batch to be baked.  So glad that I stored those four cookies in the freezer!  :)  Yummy!

Craisin Raisin Oaties

Oven :  350°F
Yield:  About 3 and 1/2 Dozen


1 Cup (2 sticks) Butter/Margarine, softened
1 Cup Brownulated Sugar (or Brown Sugar)
1/2 Cup Granulated Sugar
2 Eggs (OR 1 Egg + 2 Egg Whites)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt (optional) - I do not use any Salt.
1 and 1/2 Cups Flour
3 Cups Quaker Oats (Old Fashioned, uncooked)
1/2 Cup Craisins (dried Cranberries)
1/2 Cup Raisins

  1. Preheat oven to 350°F.
  2. In large mixing bowl, beat Butter/Margarine with Sugars until creamy.
  3. Add Eggs, (Egg Whites) & Vanilla Extract.  Beat well.
  4. Add Baking Soda, Cinnamon, Nutmeg, optional Salt & Flour.  Mix well.
  5. With large spoon or spatula, stir in Oats. 
  6. Add Craisins & Raisins.  Stir well.
  7. Place 12 rounded Tablespoons of batter on ungreased cookie sheet.
  8. Bake 10 - 12 Minutes until golden brown. 
  9. After removing from oven, cool cookies in pan about 2 minutes before removing cookies from pan and placing on wire rack to cool.
  10. Cool & Enjoy!
The infamous four cookies found in my freezer were defrosted last night.  Using two cookies and a small amount of Vanilla ice cream the Craisin Raisin Oatie Ice Cream Sandwich tasted scrumptious!


Thursday, October 6, 2011

Craisin Raisin Apple Crisp

Craisin Raisin Apple Crisp
It's Apple Season in New England!  Oh Yes!  Every autumn baking the first Apple Crisp using fresh, local Cortland apples tastes so good!  It's filled with Craisins, Raisins, Old Fashioned Oats & slices of Cortland apples (a hybrid of a Ben Davis + a McIntosh).  When these crispy Cortland apples are cut, they do not turn a brownish color quickly.  This characteristic also makes Cortland apple slices a great addition to a salad. 

However, when I purchased the bag last week, salad was not on my mind.  It was Apple Crisp!  This is a wonderful dessert - Yum.  It tastes very similar to an apple pie, but there is no crust to roll out.  The baked apples are covered with a delicious topping of old fashioned Oats, Cinnamon, Nutmeg and Butter/Margarine. 

In Produce Aisles of grocery stores I've noticed a "mix" for the topping sold in boxes.  Butter/Margarine is added to the dry ingredients.  A 1 lb. canister of Oats, a small bag of Flour, along with the spices always come in handy in a kitchen, so I always view this "premeasured topping mix" as a waste of $$.

Quaker is my brand of old fashioned Oats.  I must admit that once the fall season begins I use oats in many foods, so Costco is my "go to" place for oats.  That large box really is not that big.  :)

Craisin Raisin Apple Crisp is a dessert that my fam always enjoys.  In the spring I use a combination of Empire and of Granny Smith apples.  The photo above shows our dessert one evening before a small scoop of vanilla ice cream was added on top.     

Apple Crisp 
       click for printable recipe card

Oven Temperature:  375°F
Time:  45 - 50 Minutes

6 - 7 peeled sliced large apples
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup + 1 Tablespoon softened Butter or Margarine
1/4 Cup Craisins &/or Raisins - I use both!


  1. Preheat oven to 375°F.
  2. Spray PAM in 8" x 8" glass pan.
  3. Place sliced apples in pan.
  4. Sprinkle in Craisins & Raisins.
  5. Thoroughly mix remaining ingredients together in small bowl.
  6. Sprinkle over apples.
  7. Bake 45 Minutes or until apples are tender. 
  8. Serve warm or chilled with a small scoop of vanilla ice cream.
  9. When cool, cover & refrigerate any leftovers.
Today, I was in the Big Y purchasing groceries.  The first bag of Cortland apples just disappeared, so another bag was placed in our grocery cart along with a half gallon of Apple Cider.

Have a wonderful holiday weekend!!!