METAL MEASURING CUPS RECIPES

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ICED OATMEAL COOKIES RECIPE - BETTYCROCKER.COM



Iced Oatmeal Cookies Recipe - BettyCrocker.com image

As soon as it’s cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some—thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that’ll charm anyone—no matter if these treats make them wax nostalgic, or they’re trying them for the first time!

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 35 minutes

Yield 40

Number Of Ingredients 18

3 cups old-fashioned oats
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup shortening
1 1/3 cups packed brown sugar
2 eggs
1 tablespoon molasses
1 teaspoon vanilla
2 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
  • In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
  • Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.

Nutrition Facts : Calories 150 , CarbohydrateContent 21 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 13 g, TransFatContent 0 g

EASY CAPPUCCINO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Cappuccino Recipe: How to Make It - Taste of Home image

Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.—Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 serving.

Number Of Ingredients 2

1/2 cup milk
1/3 cup hot brewed Easy Espresso

Steps:

  • Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

Nutrition Facts : Calories 76 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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