Ranchero Cookies Recipes

RANGER COOKIES

Ranger Cookies image

These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 7-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

RANGER COOKIES I

Ranger Cookies I image

This is an old recipe from the 20's and 30's.

Provided by Karen Davenport

Categories Desserts Cookies Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 cup flaked coconut
1 teaspoon baking soda
1 cup shortening
½ teaspoon salt
1 cup white sugar
½ teaspoon baking powder
1 cup packed brown sugar
2 cups rolled oats
2 eggs
2 cups crisp rice cereal
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream shortening, add sugar gradually. Add eggs and vanilla; beat until light and fluffy.
Sift flour, baking soda, salt, and baking powder together and mix with the first mixture. Add oatmeal, rice cereal, and coconut. Mix well.
Drop by tablespoons on slightly greased cookie sheet and bake for 12 minutes.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 50 g, Cholesterol 20.7 mg, Fat 13.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 195.7 mg, Sugar 24.9 g

RANGER COOKIES

Ranger Cookies image

Where will your holidays take you? With these old-fashioned ranger cookies packed with oats, Wheaties™ cereal and peanuts, you can fuel any trip with delicious bites. Baked until they are soft in the middle, they have a delightful light and nutty crunch. While we love these cookies for their flavor, we also love that each cookie has ½ serving of whole grain from the oats and whole grain flour! This ranger cookie recipe makes a large batch, about 54, so there will be plenty of these whole-grain, energy-packed cookies to give everyone that extra boost on your next hike! Or, enjoy these at home instead and freeze the leftovers to save the extras for later.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h30m

Yield 54

Number Of Ingredients 10

Ingredients

2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ whole wheat flour
2 cups old-fashioned or quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups Wheaties™ cereal
1 cup salted peanuts

Steps:

Heat oven to 350°F. In large bowl, mix brown sugar, butter, vanilla and eggs with spoon. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
Shape dough by rounded teaspoonfuls into balls. On ungreased cookie sheets, place balls about 2 inches apart. Flatten slightly with greased bottom of glass dipped in sugar.
Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

SAUCE RANCHEROS

Sauce Rancheros image

This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 6

Ingredients

1 can whole tomatoes with juice
1 chopped jalapeno chile, (seeds and ribs removed for less heat)
1 small onion, chopped
2 garlic cloves
1 tablespoon canola oil
Coarse salt and ground pepper

Steps:

In a blender, puree tomatoes with juice, jalapeno, onion, and garlic.
In a medium saucepan, heat oil over medium heat. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.

BIG-BATCH RANCHERO SAUCE

Big-Batch Ranchero Sauce image

There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero sauce simmering away. Here's a large batch to use in many ways: Poach eggs in it for brunch, simmer shrimp in it for taco filling, or spoon it over shredded chicken with avocado slices inside a flour tortilla for lunch for the kiddos. Put it in tightly sealed Mason jars and bring it to friends as a host gift.

Provided by Gabrielle Hamilton

Categories condiments, sauces and gravies

Time 1h15m

Yield 3 quarts (a ton; that's the point)

Number Of Ingredients 7

Ingredients

6 1/2 pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can)
1 bunch cilantro, leaves and stems washed and roughly chopped
1 cup peeled garlic cloves
4 serrano chiles, stems and seeds removed then roughly chopped
2 guajillo chiles, stems detached
1 tablespoon achiote paste
Kosher salt, to taste

Steps:

Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

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