Oatmeal Butterscotch Cookies - 2 Maids a Baking

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I forgot how much I love butterscotch cookies, folks. 
These have to be my second favorite cookie, right behind oatmeal chocolate chip!
Besides, since it has oatmeal it is totally considered a breakfast food!

Start by creaming your butter and sugars.

Add your eggs and vanilla. 

Then add your dry ingredients and mix until blended.

Next comes your oatmeal.

Stir in the chips by hand. 

Scoop and bake!

Remember you can freeze your cookie dough, visit here to find out how. 

Oatmeal Butterscotch Cookies:
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) butterscotch chips


Preheat oven to 350 degrees. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto cookie sheet. Bake 10 to 15 minutes or until edges are just golden brown, do not over bake. Cool slightly; remove from cookie sheet to wire rack.

I can't wait to see what you have created lately.

Link up all of those recipes below and be sure to go and visit some of the other blogs!

Linked to:
Trick or Treat Tuesday

Billie's Italian Cream Cake from the PW

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We are surrounded by mother's and grandmothers that just love coconut. So, when I stumbled on this recipe for Italian Cream Cake I knew it would be perfect for our Mother's Day dessert!

Start by separating your eggs.

Beat egg whites until stiff.


 Grease and flour your cake pans.




 Cream butter, oil and sugar together. 

Add egg yolks, vanilla and coconut.

Mix all dry ingredients together.

Alternate adding dry ingredients and buttermilk until just combined. 


Fold in egg whites. 

I usually measure out my batter so each layer will be even. 


Bake.

While the cakes are baking, whip up your frosting. Combine softened cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Add walnuts and coconut and stir gently.



Spread icing between layers.

Enjoy!



Italian Cream Cake:From the Pioneer Woman1 stick Butter1 cup Vegetable Oil1 cup Sugar5 whole Eggs, Separated3 teaspoons Vanilla1 cup Coconut 2 cups All-purpose Flour1 teaspoon Baking Soda1 teaspoon Baking Powder1 cup Buttermilk
Frosting:2 packages (8 Oz) Cream Cheese1 stick Butter2 teaspoons Vanilla1 package 2 Lb Powdered Sugar1 cup Chopped Walnuts1 cup Sweetened, Flaked Coconut


Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (the next time I make this I will use 8-inch pans for a thicker layer). Beat egg whites until stiff, eet aside.

For the cake, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.Alternate buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.Pour evenly into prepared pans, sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

For the frosting, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and coconut. Spread between layers and serve. If the frosting is at room temperature it will be much easier to spread between the layers.


Can't wait to see what you baked recently!


Link up your recipes below!


Be sure to check out a couple of the other recipes linked up!


Happy Tuesday!


Linked to:
Trick or Treat Tuesday

2 Maids a Baking

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I had a recipe ready to go. But between a hospital tour last night and Dr's appointment this morning, I ran out of time!

I even have proof..that's Raspberry Ribbon Pie... it is some tasty stuff!


Come back soon for the recipe! 
In other news. I have turned it to the biggest klutz... I manage to spill something almost everyday! Apparently that comes with being pregnant?!

Well I can wait to see what you over achievers (hehe) have been up to!

Link your recipes below!

Raspberry Ribbon Pie - 2 Maids a Milking

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Well, it only took me a week but here is the recipe for the Raspberry Ribbon Pie!
I hope you all had a great Memorial weekend! I had a lovely weekend spent with family! 
Now, back to reality! ; )

Start by making and baking your crust. 

Dissolve the gelatin in boiling water. 

Add sugar.

Add raspberries and lemon juice.

Refrigerate until partially set.


Beat cream cheese, powdered sugar, salt and vanilla. In a separate bowl beat whipping cream until peaks form. Fold into cream cheese mixture. 

Spread 3/4 cup over bottom of crust.

Spread 3/4 cup raspberry mixture over the top.

repeat layers.

Refrigerate for 8 hours or overnight before serving.

Yum!! Perfect recipe for summer!

Raspberry Ribbon Pie:
1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

1: In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown.
2: Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
3: Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Strawberry Ribbon Pie: 
Use strawberry gelatin for the raspberry gelatin and use 1 cup sliced strawberries for the raspberries.  

Pie - 2 Maids a Baking

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I am changing things up a bit for 2 Maids a Baking! For the next couple months (until I have the baby and get settled in) we are going to have the linky party the first Tuesday of the month. Each month will have a theme and you can post old and new recipes according to that theme.

This month the theme is Pie!

Here are a couple recipes to get you in the mood!

Hoosier Sugar Cream Pie 

Banana Pudding Pie

Amish Brown Sugar Pie

Apple Pear Crumple Tart

And you can't have a great pie with out a tasty crust so here is Never Fail Pie Crust.


Link those pie or tart recipes below!

I can't wait to see all the yummy pie goodness!!