1 cup organic quinoa, rinsed, drained
1 1/2 cups boiling water
1 pinch sea salt
2/3 cup roasted almonds, chopped
1/3 cup organic dried cranberries
1/3 cup raisins
1 1/2 cups orange sections, sliced
Dressing:
1/3 cup freshly squeezed orange juice
2 tbsp cold pressed virgin olive oil
3 tbsp minced parsley
2 tbsp minced fresh mint
1 tbsp orange zest(grated peel)
1/4 cup finely chopped shallots or finely chopped red onion
1/2 tsp ground cumin
1/2 tsp ground coriander
4 whole lettuce leaves
Directions:
Place quinoa and sea salt in boiling water, cover, reduce the flame to medium-low and simmer 12 to 15 minutes. Remove from the flame. Place quinoa in a medium mixing bowl and toss to cool. When cool add cranberries, raisins, almonds, and oranges. Whisk the dressing ingredients together and pour over the salad. Toss to mix. Place a lettuce leaf on each serving plate. Place salad on top and serve as is or chilled.
Serves 4
Nutritional info: per serving 512 calories; 21 g fat (36% calories from fat), 16 g protein, 68 g carbohydrate, 17 g fibre, 0 mg cholesterol, 116 mg sodium
Sunday, October 30, 2011
QUINOA TABBOULEH
4 cups (1L) cooked quinoa
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil
Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.
Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil
Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.
Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.
CRANBERRY-PEAR CRUMBLE
In general I don't like "crumble", however when I saw this recipe I decided to make it. To my surprise turned out very tasty, very good. Definitely I will make it again.
Source: Come One, Come All:Easy Entertaining With Seasonal Menus by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).
8 ripe pears (or apples) peeled, cored and cut into 1/4 inch slices
1 tbsp (15ml) freshly squeezed lemon juice
2 cups (500 ml) fresh cranberries
1/4 cup (50ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1 cup (250 ml) rolled oats
3/4 cup (175 ml) flour
1/2 cup (125 ml) firmly packed brown sugar
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
whipped cream, for garnish
Preheat oven to 350 F (175 C). In a large bowl, toss pear (or apple) slices in lemon juice. Add cranberries, granulated sugar and cinnamon and toss to combine. Spead fruit in an ungreased 9 by 13 inch baking pan.
In a medium bowl, combine oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over fruit.
Bake until fruit is tender and topping is lightly browned, about 30 minutes. Remove from oven and serve varm, at room temperature or chilled. Top with whipped cream.
Per each of 8servings: Calories 400; fat 15g; sodium 91 mg; carbohydrates 67g; saturated fat 9g; calcium 48 mg; protein 4g; cholesterol 38 mg; dietary fibre 8 g.
Source: Come One, Come All:Easy Entertaining With Seasonal Menus by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).
1 tbsp (15ml) freshly squeezed lemon juice
2 cups (500 ml) fresh cranberries
1/4 cup (50ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1 cup (250 ml) rolled oats
3/4 cup (175 ml) flour
1/2 cup (125 ml) firmly packed brown sugar
8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
whipped cream, for garnish
Preheat oven to 350 F (175 C). In a large bowl, toss pear (or apple) slices in lemon juice. Add cranberries, granulated sugar and cinnamon and toss to combine. Spead fruit in an ungreased 9 by 13 inch baking pan.
In a medium bowl, combine oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over fruit.
Bake until fruit is tender and topping is lightly browned, about 30 minutes. Remove from oven and serve varm, at room temperature or chilled. Top with whipped cream.
Per each of 8servings: Calories 400; fat 15g; sodium 91 mg; carbohydrates 67g; saturated fat 9g; calcium 48 mg; protein 4g; cholesterol 38 mg; dietary fibre 8 g.
Tuesday, October 25, 2011
STUFFED EGGPLANT PARMESAN
We like eggplant; but usually grill it or I make it with olive oil and onion. I wanted to try something new this time.
Before baking; I put parsley on the top too. I like the green parsley on the red tomato sauce.
After taking out from the oven.
Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half
lengthwise and hollowed out to 1/4 inch
flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Before baking; I put parsley on the top too. I like the green parsley on the red tomato sauce.
After taking out from the oven.
Ingredients:
2 tablespoons olive oil
2 medium eggplants, cut in half
lengthwise and hollowed out to 1/4 inch
flesh rim
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Friday, October 21, 2011
MAPLE-ROASTED SWEET POTATOES
I have not tried yet; however my daughter become very excited "how yummmy this sounds", so I am writing it down so she can make it. However, I amsure that I will make it myself, soon :-) :-)
2 1/2 lb sweet potatoes, peeled and cut into 1 1/2 inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tbsp butter, melted
1 tbsp lemon juice
1/2 tsp sea salt
Freshly ground pepper, to taste
Preparation:
Preheat oven to 400 F.
Arrange sweet potatoes in an even layer in a 9x13 inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
12 servings, about 1/2 cup each
Nutrition: per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fibre; 118 mg sodium; 189 mg potassium.
Make ahead tip: Cover and refrigerate for up to 1 day. Just before serving reheat at 350 F until hot, about 15 minutes.
2 1/2 lb sweet potatoes, peeled and cut into 1 1/2 inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tbsp butter, melted
1 tbsp lemon juice
1/2 tsp sea salt
Freshly ground pepper, to taste
Preparation:
Preheat oven to 400 F.
Arrange sweet potatoes in an even layer in a 9x13 inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
12 servings, about 1/2 cup each
Nutrition: per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fibre; 118 mg sodium; 189 mg potassium.
Make ahead tip: Cover and refrigerate for up to 1 day. Just before serving reheat at 350 F until hot, about 15 minutes.
Sunday, October 16, 2011
CAULIFLOWER WITH PARSLEY BROWN BUTTER
1 medium head cauliflower, cut in large florets
3 tbsp / 45 ml unsalted butter
Pinch salt
1/4 cup / 60 ml minced parsley
1 tbsp / 15 ml lemon juice
In pot of boiling lightly salted water, blanch cauliflower to taste until tender crisp, 3 minutes, or tender, 8 minutes. Drain well, shaking out excess water.
Meanwhile, in skillet, heat butter and salt over medium heat, without stirring, until light brown and nutty smelling, 4 to 6 minutes; stir in parsley and lemon juice. Add cauliflower; toss to coat.
Makes 4 to 6 servings.
Per each of 6 servings: about 81 cal, 2g pro, 6g total fat (4g sat fat), 5g carb, 3g fibre, 15 mg chol, 311 mg sodium, 192 mg potassium. %RDI: 3%calcium, 3% iron, 10% vit A, 77% vit C, 15% folate.
SWISS CHARD WITH TOMATO SAUCE
I have lots of Swiss chard in my vegetable garden; so I was very happy when I saw this recipe. And is tasty too.
1bunch Swiss chard (1 1/2 to 2 lb; 750g to 1kg)
4 ripe tomatoes
2 tbsp / 30ml extra-virgin olive oil
1/2 cup /125ml chopped sweet onion
1/2 tsp / 2ml saltpinch hot pepper flakes
1 clove garlic, minced
Generous 1/4 tsp / 1ml smoked paprika or 1/2 tsp / 2ml sweet paprika
Pull leaves off chard stems. Chop leaves roughly; set aside. In large pot of boiling water, boil stems until tender, 6 to 8 minutes. With tongs, remove from boiling pot; drain and chop. Add leaves to pot; boil until wilted. Drain; chill under cold water and drain again; pressing out excess water.
Halve tomatoes; grate over shredding holes on box grater. Discard skins.
In skillet, heat oil over medium heat; fry onion, salt and hot pepper flakes until onion is soft, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes; bring to boil. Cook, stirring for 1 minute. Stir in paprika. Add chard stems and leaves; simmer until chard is very tender and sauce is slightly thickened, about 5 minutes. Makes 4-6 servings.
Per each of 6 servings: about 79 cal, 3g pro, 5g total fat (1g sat. fat.) , 8g carb, 3g fibre, 0 mg chol, 245 mg sodium, 764mg potassium. % RDI 7% calcium, 15% iron, 56% vit A, 38% vit C, 5% folate.
I changed the procedure: I did not do the boiling of Swiss chard. I cut up the stems and put it with the onion to fry. I added the leaves after the tomatoes and followed the recipe.
4 ripe tomatoes
2 tbsp / 30ml extra-virgin olive oil
1/2 cup /125ml chopped sweet onion
1/2 tsp / 2ml saltpinch hot pepper flakes
1 clove garlic, minced
Generous 1/4 tsp / 1ml smoked paprika or 1/2 tsp / 2ml sweet paprika
Pull leaves off chard stems. Chop leaves roughly; set aside. In large pot of boiling water, boil stems until tender, 6 to 8 minutes. With tongs, remove from boiling pot; drain and chop. Add leaves to pot; boil until wilted. Drain; chill under cold water and drain again; pressing out excess water.
Halve tomatoes; grate over shredding holes on box grater. Discard skins.
In skillet, heat oil over medium heat; fry onion, salt and hot pepper flakes until onion is soft, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes; bring to boil. Cook, stirring for 1 minute. Stir in paprika. Add chard stems and leaves; simmer until chard is very tender and sauce is slightly thickened, about 5 minutes. Makes 4-6 servings.
Per each of 6 servings: about 79 cal, 3g pro, 5g total fat (1g sat. fat.) , 8g carb, 3g fibre, 0 mg chol, 245 mg sodium, 764mg potassium. % RDI 7% calcium, 15% iron, 56% vit A, 38% vit C, 5% folate.
I changed the procedure: I did not do the boiling of Swiss chard. I cut up the stems and put it with the onion to fry. I added the leaves after the tomatoes and followed the recipe.
Friday, October 14, 2011
PLUM AND ALMOND CAKE WITH PRALINE TOPPING/ SZILVA MANDULA TORTA
At home in Transylvania, my Grandparents had plum trees where everywhere, in the front yard, back yard, the kitchen garden, and lots of them on the hills around the village. People used it for soup, desserts, preserves; with meat and they made "eau-de-vie" from it. Plum have being one of my favorite fruits. So, I was very exited when I came across this recipe.
1 1/2 cups (375 ml) all-purpose flour (feher liszt)
1 cup (250 ml) ground almonds (orolt mandula)
3/4 tsp (4 ml) ground cardamon, or cinnamon (orolt cardamon vagy fahely)
1/4 tsp (1 ml) baking soda (natrium bicarbonat)
1/4 tsp (1 ml) salt (so)
1/4 cup (60 ml) unsalted butter, softened, (sotlan, megpuhitott vaj)
2/3 cup (150 ml) granulated sugar (kristalycukor)
1 tsp (5 ml) vanilla (vanilia)
2 eggs (tojas)
1/3 cup (75 ml) buttermilk (savanyu tej)
1 1/2 lb (750 g) plums, pitted and halved plums (kimagozott, felekre vagott szilva)
Praline Topping / Praline diszites
1/3 cup (75 ml) granulated sugar (kristalycukor)
1/3 cup (75 ml) finely chopped almonds (aprora vagott mandula)
- Whisk together flour, almonds, cardamon, baking soda and salt; set aside. In a large bowl beat butter and sugar until fluffy; beat in vanilla; beat in eggs, one at a time; beat in buttermilk. Stir in flour mixture until thoroughly mixed.
Az elso 4 hozzavalot kavarjatok ossze egy talban. Egy nagy talban habosra kell kavarni a vajat es cukrot es lassacskan hozzaadni a vaniliat, tojasokat es savanyu tejet. Ezek utan a lisztkevereket bele kell jol kavarni a vajas keverekbe.
- Scrape batter into well-buttered 9 or 10 inch springform pan. Arrande plums over batter, skin side up and overlapping. Bake in 350 F oven until skewer inserted in centre comes out clean 65 to 70 minutes.
Egy 23 vagy 25 cm atmeroju, leveheto oldalu tortaformaba a teszat belekaparjuk. A tetejere ratesszuk a fel szilvakat, hejjal felfele es enyhen egymasra. 180C lerbe sutjuk, addig amig a kozepebe szurt fogpiszkalo, tuu tisztan jon ki, kb. 65-70 percet.
Praline topping:
Mean while, in a small skillet over medium heat, cook sugar and 2 tbsp water, swirling pan but not stirring, until sugar is amber coloured. Add almonds; continue cooking, swirling pan but not stirring, until sugar is light brown. Spread over parchment paper-lined plate; let cool. Break up praline; chop finely. Sprinkle Praline Topping over hot cake. Let cool on rack. Makes 10 to 12 slices.
Kozben egy kozepes palacsinta sutobe beletesszuk a cukrot es 2 evokanal vizet. lassan fozzuk es mozgatjuk, NEM KAVARJUK, amig a cukor arany szinu lessz. Beletesszuk a mandulat es lassan mozgatva fozzuk mig a cukor vilagos barnava valik. Kiontjuk egy vajazott sutopappirra; hagyjuk hulni; mikor meghult osszetorjuk es apro darabokra vagjuk. Ezutan a torta tetejere szorjuk. 10-12 szeletre lehet vagni.
Per each of 12 slices: (egy szelet tartalmaz) about 264 cal,6 g pro, 11g total fat (3 g sat. fat), 38 g carb, 3 g fibre, 42 mg chol, 92 mg sodium, 203 mg potasium. % RDI: 5% calcium, 7% iron, 8% vit A, 5% vit C, 10% folate
1 1/2 cups (375 ml) all-purpose flour (feher liszt)
1 cup (250 ml) ground almonds (orolt mandula)
3/4 tsp (4 ml) ground cardamon, or cinnamon (orolt cardamon vagy fahely)
1/4 tsp (1 ml) baking soda (natrium bicarbonat)
1/4 tsp (1 ml) salt (so)
1/4 cup (60 ml) unsalted butter, softened, (sotlan, megpuhitott vaj)
2/3 cup (150 ml) granulated sugar (kristalycukor)
1 tsp (5 ml) vanilla (vanilia)
2 eggs (tojas)
1/3 cup (75 ml) buttermilk (savanyu tej)
1 1/2 lb (750 g) plums, pitted and halved plums (kimagozott, felekre vagott szilva)
Praline Topping / Praline diszites
1/3 cup (75 ml) granulated sugar (kristalycukor)
1/3 cup (75 ml) finely chopped almonds (aprora vagott mandula)
- Whisk together flour, almonds, cardamon, baking soda and salt; set aside. In a large bowl beat butter and sugar until fluffy; beat in vanilla; beat in eggs, one at a time; beat in buttermilk. Stir in flour mixture until thoroughly mixed.
Az elso 4 hozzavalot kavarjatok ossze egy talban. Egy nagy talban habosra kell kavarni a vajat es cukrot es lassacskan hozzaadni a vaniliat, tojasokat es savanyu tejet. Ezek utan a lisztkevereket bele kell jol kavarni a vajas keverekbe.
- Scrape batter into well-buttered 9 or 10 inch springform pan. Arrande plums over batter, skin side up and overlapping. Bake in 350 F oven until skewer inserted in centre comes out clean 65 to 70 minutes.
Egy 23 vagy 25 cm atmeroju, leveheto oldalu tortaformaba a teszat belekaparjuk. A tetejere ratesszuk a fel szilvakat, hejjal felfele es enyhen egymasra. 180C lerbe sutjuk, addig amig a kozepebe szurt fogpiszkalo, tuu tisztan jon ki, kb. 65-70 percet.
Praline topping:
Mean while, in a small skillet over medium heat, cook sugar and 2 tbsp water, swirling pan but not stirring, until sugar is amber coloured. Add almonds; continue cooking, swirling pan but not stirring, until sugar is light brown. Spread over parchment paper-lined plate; let cool. Break up praline; chop finely. Sprinkle Praline Topping over hot cake. Let cool on rack. Makes 10 to 12 slices.
Kozben egy kozepes palacsinta sutobe beletesszuk a cukrot es 2 evokanal vizet. lassan fozzuk es mozgatjuk, NEM KAVARJUK, amig a cukor arany szinu lessz. Beletesszuk a mandulat es lassan mozgatva fozzuk mig a cukor vilagos barnava valik. Kiontjuk egy vajazott sutopappirra; hagyjuk hulni; mikor meghult osszetorjuk es apro darabokra vagjuk. Ezutan a torta tetejere szorjuk. 10-12 szeletre lehet vagni.
Per each of 12 slices: (egy szelet tartalmaz) about 264 cal,6 g pro, 11g total fat (3 g sat. fat), 38 g carb, 3 g fibre, 42 mg chol, 92 mg sodium, 203 mg potasium. % RDI: 5% calcium, 7% iron, 8% vit A, 5% vit C, 10% folate
Monday, October 10, 2011
VANILLEKIPFERL VANILIAS KIFFLI
Vanillekipferl is my husband's favorite cookies. I can't make enough. Until now I had to make the little cookies by hand, a very time consuming activity. This year in Europe finally I found and bought the special baking sheet, made only for these little cookies. What a relive.
here is the recipe from the baking sheet cover:
95 g all purpose flour
25 g almond
60 g sugar
1 tbsp vanilla sugar
100 g butter at room temperature
1 egg
Heat oven to 350 F (160C).
Mix together all ingredients. Using a spatula fill the little forms in the baking sheet. Bake 15 to 17 minutes, or till the cookies are light golden brown. Sprinkle with icing sugar when they are still warm.
95 g all purpose flour
25 g almond
60 g sugar
1 tbsp vanilla sugar
100 g butter at room temperature
1 egg
Heat oven to 350 F (160C).
Mix together all ingredients. Using a spatula fill the little forms in the baking sheet. Bake 15 to 17 minutes, or till the cookies are light golden brown. Sprinkle with icing sugar when they are still warm.
OATMEAL, PECAN, RAISIN AND DATE COOKIES
Source: Maxine Black, Alpha Soul Cafe, Ottawa
Makes 20 cookies. I am not a cookie lover/eater, these I like.
2 cups (500ml) all purpose flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml)salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup 950 ml) solid vegetable shortening, room temperature
1 cup (250 ml) sugar
1 cup (250 ml) packed dark brown sugar
2 large eggs
1/4 cup (50 ml) honey
1 tablespoon (15 ml) vanilla extract
3 cups (750 ml) old-fashioned oats
1 cup (250 ml) raisins
1 cup (250 ml) chopped pitted dates
1 cup (250 ml) chopped pecans
Preheat oven to 350 F (160 C)
Line 2 large rimmed baking sheets with parchment paper.
Whisk together flour, baking powder, cinnamon, baking soda, salt in medium bowl.
Using electric mixer, beat butter, shortening, and both sugars in separate bowl until light and fluffy.
Beat in eggs, honey, vanilla.
Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts pecans.
Drop batter by 1/4 cup (50 ml) portions onto prepared baking sheets, spacing 2 inches (5 cm) apart. Flatten cookies slightly.
Bake until golden brown, about 10 minutes. Cool completely on sheets
Makes 20 cookies. I am not a cookie lover/eater, these I like.
2 cups (500ml) all purpose flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml)salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup 950 ml) solid vegetable shortening, room temperature
1 cup (250 ml) sugar
1 cup (250 ml) packed dark brown sugar
2 large eggs
1/4 cup (50 ml) honey
1 tablespoon (15 ml) vanilla extract
3 cups (750 ml) old-fashioned oats
1 cup (250 ml) raisins
1 cup (250 ml) chopped pitted dates
1 cup (250 ml) chopped pecans
Preheat oven to 350 F (160 C)
Line 2 large rimmed baking sheets with parchment paper.
Whisk together flour, baking powder, cinnamon, baking soda, salt in medium bowl.
Using electric mixer, beat butter, shortening, and both sugars in separate bowl until light and fluffy.
Beat in eggs, honey, vanilla.
Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts pecans.
Drop batter by 1/4 cup (50 ml) portions onto prepared baking sheets, spacing 2 inches (5 cm) apart. Flatten cookies slightly.
Bake until golden brown, about 10 minutes. Cool completely on sheets
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