Recipes

Edie’s Lemon Bars

Lemon Bars

Edie has a tradition of giving a handmade recipe book to her friends as a wedding gift.  This recipe is a photo right from Alana Ziman’s wedding gift recipe book. Thank you, Edie and Alana, for sharing with us.

Dark Chocolate Oatmeal Cookies

Everyone can use a little extra sweetness right now and some of us have extra time to bake, so we would love to share an oatmeal cookie recipe from one of our Seacrest Residents, Edie Greenberg. Edie was a life-long culinary arts educator, food editor for the Jewish Times, and culinary contributor to the Union Tribune. Let us know how they come out!

Known as biscuits in the United Kingdom, these rich treats get their chewy-crunchy texture from Scottish pinhead (steel-cut) oats. For a more tender cookie, use old-fashioned oats.

Makes 12

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick butter) room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons steel-cut oats
  • ¼  cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.

Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Edie has a tradition of giving a handmade recipe book to her friends as a wedding gift.  This recipe is a photo right from Alana Ziman’s wedding gift recipe book. Thank you, Edie and Alana, for sharing with us.

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