March 3, 2009
William turned 6!!!!
When God gave us a little boy 6 years ago. I really wondered what it would be like to have a son. Not having any experience with little boys. It has been a journey to allow him to be a boy. When he was 2 he drank out of puddles made by the rain. When he was 3 he climbed in the horses watering trough to take a bath. Then at the age of 4 Dad showed him how to pee on trees while camping. He thought that was the most awesome thing in the world and would pull down his drawers on any plant/shrub that was unsupervised. Sometime, when he was 5, he turned into my big boy. He is so much like his Daddy (smart, athletic, handsome, mechanical, kind hearted and ambitious). We are so proud of him and are so grateful to God that he gave us this beautiful boy. 
Spring Fever
Today after getting home from Bible Study. I set the kids to the task of shoveling the piles of snow in our lawn so, that they would melt faster. My kids where so happy to perform this task they worked for an hour and a half. They stomped, rolled, laughed and played. We are so excited to start our garden this year. I am thinking spring!!!!!
Reduced Fat Oatmeal Raisin Cookies
Here is a great receipt. I have made it three times now and every time they come out different. It helps if you read ALL the directions before you make them. Rather than putting everything into a bowl and hope that they come out :)
Traditional Oatmeal Raisin Cookies have:
Calories 370 * Fat 13g * Saturated Fat 2g
Cook's Country Reduced Fat Oatmeal Raisin Cookies
Calories 150 * Fat 3.5g * Saturated Fat 2g
Reduced Fat Oatmeal Raising Cookies (Makes 20 cookies)
The cooled cookies can be stored in an airtight container at room temperature for 3 days.
1 cup raisins; 1/2cup chopped fine, 1/2 cup left whole
3/4 cup water
6 tablespoons unsalted butter
1 3/4 cups old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1. PLUMP RAISINS Adjust oven racks to upper-middle an lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes: let cool.
2. TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
3. MIX Combine flour, baking powder, baking soda, and salt in bowl. In Large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
4. BAKE Roll 2 tablespoons dough into 1 1/2 inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until 1/2 inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.
So, now you have the receipt and for those of you that had one of the cookies I have made your will be completely different than mine. As I had to read the WHOLE receipt to type this out. Well, I found 6 things that I still haven't done while I baked them. Good luck and no matter how you make then this receipt will turn out:)
Traditional Oatmeal Raisin Cookies have:
Calories 370 * Fat 13g * Saturated Fat 2g
Cook's Country Reduced Fat Oatmeal Raisin Cookies
Calories 150 * Fat 3.5g * Saturated Fat 2g
Reduced Fat Oatmeal Raising Cookies (Makes 20 cookies)
The cooled cookies can be stored in an airtight container at room temperature for 3 days.
1 cup raisins; 1/2cup chopped fine, 1/2 cup left whole
3/4 cup water
6 tablespoons unsalted butter
1 3/4 cups old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1. PLUMP RAISINS Adjust oven racks to upper-middle an lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes: let cool.
2. TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
3. MIX Combine flour, baking powder, baking soda, and salt in bowl. In Large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
4. BAKE Roll 2 tablespoons dough into 1 1/2 inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until 1/2 inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.
So, now you have the receipt and for those of you that had one of the cookies I have made your will be completely different than mine. As I had to read the WHOLE receipt to type this out. Well, I found 6 things that I still haven't done while I baked them. Good luck and no matter how you make then this receipt will turn out:)
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