http___sundaysweets.blogspot.co.il_2008_08_oatmeal-raisin-blondies.html.xml
http___finoitocka.blogspot.hr_2011_09_bakin-kolac-od-jabuka-cimeta-i-grozica.html_1.xml
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Monday, August 11, 2008 oatmeal-raisin blondies the goods: 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, plus more for pan 3/4 cup packed light-brown sugar 1/4 cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup all-purpose flour 2 cups old-fashioned rolled oats (not quick-cooking) 1 cup raisins Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a large bowl, beat together butter and sugars. Add egg, salt, and cinnamon; beat until smooth. Add flour, oats, and raisins. Gently toss the raisins in the flour to prevent them from sinking to the bottom of the pan during baking. Fold by hand to combine. Spread batter in prepared pan, and bake until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Let cool completely in pan. Using paper overhang, lift blondies onto work surface; cut into squares. ENJOY! Posted by Brent and Britta at 7:52 AM Labels: Brownies (...and Blondies), Oatmeal No comments: Subscribe to: Post Comments (Atom)
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Bakin kolač od jabuka, cimeta i grožđica Sastojci: 1 šalica brašna 1 žličica praška za pecivo 1 žličica mljevenog cimeta 1/2 žličice soli 1 šalica bijelog šećera 1 jaje 1/4 šalica ulja 2 šalice oguljenih i nasjeckanih jabuka 1/2 šalice nasjeckanih oraha 1/2 šalice grožđica ili datulja Priprema: Zagrijte pećnicu na 175°C. Namastite i pobrašnite tepsiju. U posudu prosijte brašno, prašak za pecivo, cimet i sol. U manjoj posudi izmiksajte šećer, jaje i ulje. Umiješajte prosijane sastojke. Dodajte jabuke, orahe i grožđice. Pecite oko 55 do 60 minuta u prethodno zagrijanoj pećnici (ili dok vam čačkalica, kad je zabodete u tijesto, ne izađe čista). Objavila Točka u 21:10 Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na Pinterestu Pretplati se na: Objavi komentare (Atom)