Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing.
It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past.
As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Many of the older cookbooks that I have read, from the 1800s, do not have a “cookie” section. However, they do have a “small cakes” section. It turns out that these recipes are for what I call cookies. Inspired by this discovery, I decided to adapt an oatmeal cookie recipe to reflect the flavors of one of my favorite cakes, Aunt Mary’s Apple Cake.
Cinnamon, butterscotch chips, and apples (of course) are in both the cake and the cookies. Thus, the cookies are very reminiscent of the wonderful cake.
I use dried diced apples that I purchased from Nuts.com (not affiliated nor endorsed) intending to put them in my bowl of morning oatmeal. I love the convenience and flavor of the dried apples.
However, I do think that fresh peeled and diced apples will also work in this recipe. I think that an apple that holds its shape when cooked will probably work best.
These yummy oatmeal cookies are soft with a crisp bottom. They do get firmer with time but are not a crisp cookie. However, they are best stored in an air-tight container.
1/2 c. diced apples, dried +2 Tbsp. apple juice OR fresh peeled
1/2 c. butterscotch chips
Instructions
Preheat oven to 375 degrees F.
Beat butter and sugars until fluffy.
Add eggs and vanilla, beating until well combined.
Sift flour, baking soda, salt, and cinnamon into a small bowl.
Mix flour mixture into the sugar mixture.
Stir in the diced apples.
Add the butterscotch chips.
When combined, scoop/drop onto a baking sheet that has either been lined with parchment paper/silicone mat or greased.
Bake for 10 to 11 minutes. Do not overbake. The cookies will be very lightly browned on top.
Allow them to rest for a couple of minutes before removing from baking sheet onto a cooling rack.
Cool completely before storing in an airtight container.
Notes
One c. of old-fashioned rolled oats may be substituted for 1 c. of the quick oats. If using fresh apples, choose an apple that holds its shape when cooked.
