Malted Oatmeal Cream Pies
1 1/2 cups all-purpose flour
1 tablespoon malted milk powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oats
1/2 cup sliced almonds
2 sticks unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Filling:
5 tablespoons unsalted butter
2 cups confectioners’ sugar
1 tablespoon malted milk powder
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Whisk the flour, malted milk powder, baking soda, cinnamon and salt. Set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside. Beat the butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, add vanilla. Reduce speed on the mixer and beat in the flour mixture until just combined. Add the oat mixture and beat until just combined
Line a baking sheet with parchment paper. Scoop 1/4 cup balls of dough about 2 inches apart onto the prepared baking sheets. Freeze until firm, a least 1 hour.
Preheat oven to 350º. Bake cookies until just golden and crisp around the edges. Let cool 5 minutes then remove to cooling rack.
Make the filling: Beat butter with confectioners’ sugar and malted milk powder until combined. Add milk and vanilla and beat until light and fluffy. Sandwich the filling between two cookies.
Cowboy Casserole
1 pound ground beef
2 cans whole kernel corn, drained
1 can condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese, divided
2/3 cup 2% milk
1/4 cup sour cream
1 1/2 teaspoons onion powder
1/2 teaspoon pepper
4 cups frozen Tater Tots
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/2 cup cheese, milk, sour cream, onion powder and pepper.
Place 2 cups Tater Tots in a greased baking dish. Layer with beef mixture and remaining Tater tots. Sprinkle with remaining cheese. Bake uncovered, at 375º for 20-25 minutes or until bubbly. Serves 4
Baker’s Dozen Yeast Rolls
2 to 2 1/2 cups all-purpose flour
2 tablespoons sugar
1 package quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp
2 teaspoons honey
1/8 teaspoon garlic salt
In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9 inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375º. Bake 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
13 rolls.
Happy Cooking!
