Oatmeal Raisin Cookies

From The Silver Palate Cookbook

In the early 1980s, my mom discovered The Silver Palate Cookbook, with a strong background of culinary adventures, she was always looking for new and inspiring resources. She introduced me to The Silver Palate, and together, we made lots of great dishes and baked goods.

It must have been 1986, when I was sent to NYC for my job at Dean Witter Reynolds, that I set out to find The Silver Palate, a darling gem of a shop, located at Columbus Avenue and 73rd Street. It was an adventure, not exactly on the way to LaGuardia from the World Trade Center, but that was my window, and it all felt like a celebrity sighting!

Inside, I picked out a big tin, that looked like the famous shop, and filled it with all kinds of gourmet and specialty items unique to The Silver Palate. Back then, there was no issue with carry on items, so I proudly carried my prize home to Mom.

With that background, you can understand why The Silver Palate Cookbook is a favorite go to, it’s never let me down. So give these cookies a try, they are fab!!

Photo credit: ©Debra M Kirsch 2020
  • 12 T sweet butter
  • 1/2 C granulated Sugar
  • 1 C brown sugar
  • 1 egg
  • 2 T water
  • 1 t vanilla extract
  • 2/3 C unbleached all-purpose flour
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t baking soda
  • 3 C quick cooking oats
  • 1 C raisins

1. Preheat oven to 350°F and grease two cookie sheets (I used silpats and they worked great)

2. Cream butter and both sugars until fluffy. Add the egg and beat thoroughly. Mix in water and vanilla.

3. Sift together flour, cinnamon, salt, and baking soda; add to the egg & butter mixture and mix well. Add the oats and raisins, and mix well.

4. Form the cookies into large balls, or use an ice cream scoop, and place on cookie sheet, about 6 should fit on each sheet. With a wet hand, or the bottom of a glass, smash the ball into a large round.

5. Bake for 15 to 17 minutes (mine cooked up in 12-13 min.), until edges are done but centers are still soft. Remove to a rack and cool

Yields about 2 dozen large cookies 😋

Pantry Salmon

Photo: ©Debra M Kirsch 2020

This is an easy one! No real specifics, kind of what you have on hand, it makes up to an easy one dish meal.

  • 2 6oz. Salmon fillets
  • Dippity Dill or any mixed herb blend seasoning
  • 1/2 medium onion sliced
  • 1 T olive oil
  • 1 can diced tomatoes (with basil, oregano, garlic or plain is fine, just throw in some dried herbs)
  • 1 can white cannellini or great northern beans
  • 1/4 C chicken broth, white wine, or water
  • Lemon

Preheat oven to 375 degrees. Remove skin from salmon and place in a baking dish sprayed with Pam, top with a sprinkling of herb blend.

In a medium sauce pan, sauté sliced onion in olive oil about 2-3 minutes. Add can of tomatoes and then beans. Stir in broth, or other liquid, and bring to a simmer.

Pour tomato mixture in baking dish around salmon, it should just about cover the fillets. Bake in center of oven for about 20 minutes. Enjoy!

No Knead Focaccia

Photo credit: ©Debra M. Kirsch 2020

This wonderful pillowy bread is versatile and delicious. I used the Bon Appetite recipe and loved the results. Maybe next time I’ll add a little “art” made of herbs on the top just for fun. Find the link to the recipe and video below. Enjoy.


Banana Bread

This is a family favorite! I make this into three loaves, but it is easily halved to make one large loaf.

Banana Bread (makes 3 med. loaves)

  • 1/2 pound (2sticks) unsalted butter
  • 2C sugar
  • 4 eggs
  • 3C flour
  • 2 t baking soda
  • 2 t salt
  • 2C mashed banana (about 5)
  • 1C sour cream
  • 2 t vanilla extract

Preheat oven to 350 F, butter 3 8×4 loaf pans (I use the aluminum ones that come in a 3-pack from the store)

Cream butter and sugar until light. Add eggs beating well. 

Sift dry ingredients together and combine with butter mix and blend well. Add bananas, sour cream, vanilla and stir until combined. 

Pour into pans and bake for 50-55 minutes, until tester comes out clean. Cool on rack and enjoy!!

Photo Credit: ©Debra M. Kirsch 2020