Granger Cookies

Sometimes you need a little sweet treat!

Even though we all strive to eat healthier every year, sometimes to curb cravings you should treat yourself (in moderation) to a treat.  Part of the Eat Well 2013 motto is to strive for fresh, clean eating and to limit the amount of processed foods.  But, it also allows for an indulgence every now and then.

These are my sweet treat (ok, not counting the Valentine's Day dessert!).  So I stole found another old time cookie recipe from my mom's sacred recipe box.  Mom said they are a cookie from the 50's from a man name Granger in Australia.  Great era don't you think!  The web shows may versions of these cookies floating around.  I'm glad to have the ones mom thought were great.  These cookies were very popular and once you make them you will see why.  They are a spin off of a chocolate chip cookie.  A little sweeter, and crispier than your average cookie, but great nonetheless.  

Easy to whip up on the weekend with your kids...or not and make them for yourself!  Isn't it great to be able to share recipes of old with new generations, and teach them the fundamentals of cooking??  

Share some love this weekend by making a batch of these great cookies!

Granger cookies 

mom's recipe

Ingredients

½ cup soft butter
1 1/4 cup brown sugar
1 tsp vanilla
1 egg, beaten
1 1/2 cups plain flour
1/2 tsp baking powder
1 1/2 cups chocolate chips 

1/2 cup raisins or dried cranberries

Method

Preheat oven to 180°C (350°F) and grease a baking tray (cookie sheet).

Cream butter and sugar. Beat in vanilla and egg. Stir in sifted flour and baking powder until just combined. Stir through chocolate chips and cranberries.

Log method: Form the mixture into a log and either use now or freeze for later.   To make now slice into 1 inch thick rounds and bake 15 - 20 minutes until brown.

Drop cookies:  Place spoonfuls of mixture onto baking tray, allowing room for spreading. Cook for 15 – 20 minutes or until golden. Allow to cool.

Easy Tomato Soup with Grilled Cheese Croutons

They say it's our storm of the season.

I say it's time for some more soup. 

Today's soups is a comforting old stand by; tomato soup.  What makes this so special?  The fact that it's quick and easy, easy to make.  Plus it tastes like it's been slow cooked.  PLUS, it's topped with grilled cheese croutons!  You know that tomato soup and grilled cheese sandwiches go hand in hand.  So my spin on  this combination was to make croutons to give that cheesy flavor but keep light in calories.

Winner!

This soup takes about 40 minutes with prep time.  Quick enough to make on a weeknight.  Simple enough to make for lunch on the weekend! I'm sure you could also put this in a slow cooker and allow it to meld together for about 4-5 hours, but it's not necessary.  The flavor is that good.  It's one of my go to soups when you want something hot, satisfying and good enough to comfort you during this season's "storm"!

Easy Tomato Soup with Grilled Cheese Croutons

8 Servings - - Time: 30 minutes

2 (14.5 oz) cans diced tomatoes with basil, oregano and garlic

2 T butter

1/2 c red onion, small dice

2 minced garlic cloves

6 tablespoons flour

6 c low-sodium chicken broth

2 slices of Italian bread

2 slices of American Cheese

1 T butter, softened

Place tomatoes with their juices in a blender.  Blend until smooth.  In a large saucepan, heat 2 T of butter over medium-high heat. Add onion to pan and cook about 6 minutes until tender.   Add garlic; cook another minute longer.

Sprinkle flour over the onions.  Cook for 1 minute, stirring. Add broth, whisking to incorporate.  Add tomatoes.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat and simmer for 30 minutes stirring occasionally. 

Meanwhile, heat a skillet over medium heat.  Take the bread slices and top one slice with 2 slices of cheese.  Top with other bread slice.  Spread softened butter on the outer sides of the sandwiches.  Place in heated skillet and cover, cooking for about 1-2 minutes or until well toasted.  Flip sandwich over and cover and cook another 1-2 minutes until well toasted and cheese is melted.  Remove from skillet to a cutting board.  Allow to sit a few minutes to cool and so that cheese sets.  Cut into 1” cubes.

Serve soup in bowls topped with several grilled cheese croutons.