Thursday, November 1

Molasses Cookies



2/3 cup butter
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
Blend butter and sugar.  Mix in the molasses and the egg.  Combine flour, soda, salt, and spices.  Add the flour mixture in small amounts to the butter mixture.  Shape into balls.
Recipe from Barb Vance, picture from Sally's Baking Addition.

Baked Oatmeal


Ingredients
  • 2 cups rolled oats
  • 1 cup walnuts, toasted and chopped
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon fine-grain salt
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 2 bananas, sliced into 1/2-inch pieces
  • 1 1/2 cups blueberries or a mix of berries
Directions
  1. Preheat the oven to 375 degrees. Butter the inside of a square 8-inch baking dish.
  2. In a bowl, combine the oats, half of the walnuts, the baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the vanilla.
  4. Spread a single layer of bananas across the bottom of the buttered baking dish. Sprinkle about two-thirds of the berries on top. Cover all that with the oat mixture and then drizzle the milk mixture over the oats. Scatter the remaining berries and walnuts over the top.
  5. Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the remaining melted butter and serve.  Recipe and picture from Food.52.com.

Cutler's Brownie Cookies

1 cup butter
1 2/3 cups white sugar
2 eggs
1 ¼ teaspoon vanilla
¾ cup unsweetened cocoa
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 1/3 cups cake flour*

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix.  Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time).  Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet.

Marshmallow Creme
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla
Combine egg whites, corn syrup, and salt.  Beat on high speed for 10 minutes or until thick.  Add powdered sugar and beat on low speed until blended.  Add vanilla and blend. May be frozen for later use.

Chocolate Frosting
1 cup butter
4-5 cups powdered sugar
milk
½ cup cocoa
1 teaspoon vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.


Assembly:
Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.
Try not to eat the whole batch before your kids get home from school.

Triple Coconut Cake

Ingredients

  • For the Cake:
  • 16 ounces plain or toasted Sugar (about 2 1/4 cups; 455g)
  • 4 1/2 teaspoons baking powder
  • 2 1/4 teaspoons kosher salt
  • 1 stick unsalted butter  soft but cool
  • 4 ounces virgin coconut oil
  • 3 large eggs room temperature
  • 1 TBS vanilla extract
  • 2 2/3 Cups all-purpose flour
  • 2/3 Cups coconut flour
  • 18 ounces ( 2 1/4 Cups) unsweetened, full-fat coconut milk well stirred, leftovers reserved for ganache
  •  
  • To Finish:
  • 1 recipe creamy coconut frosting below
  • 1 recipe caramelized white chocolate ganache below  
  • 7 ounces (195g) sweetened coconut flakes, lightly toasted

Apple Pudding Cake



Cream all together
1/4 cup butter
1 tsp salt
1 tsp vanilla
1 Cup sugar
1 egg
Add:
2 cups coarsely grated apples - skins too
1 cup flour
1 tsp soda
1/4 tsp nutmeg
1 tsp cinnamon

Mix and put in 8 x 8 greased pan - need to double for 9 x 13.  Bake at 325 for 45 minutes.
Sauce for apple pudding cake
½ Cup butter
1 cup sugar
½ large can of evaporated milk (3/4 cup)
cook slowly under boiling point for 12 minutes.  Remove from heat.  Add 1 TBS vanilla and a dash of nutmeg.  Serve pudding cake warm and sauce hot.  Also use whipping cream.
Picture from Mel's Kitchen Cafe

My Mom's Peanut Brittle


2 C. sugar
1 C. water
1 C. Karo syrup

Boil until it spins a thread (about 15 minutes)

Add 2 C. raw peanuts
Cook until it turns brown.  Stir frequently so the peanuts don't burn.

Add 1/4 tsp. salt
2 Tbsp butter
2 tsp. vanilla
2 tsp. soda

Pour onto buttered cookie sheet.

Pumpkin Delight

First Layer:
1 ½ cups flour
1 cube melted butter
½ cup chopped nuts ( I like pecans)
Mix and press into the bottom of 9 x 13 pan.  Cook for 30 minutes at 350 degrees or until golden brown.

Second layer:
8 oz cream cheese
1 Cup powdered sugar
Mix together with 1 TBS milk.  Fold in ½ of a 12 oz cool whip.  Spread onto cooled crust.

Third layer:
1 Cup milk
16 oz canned pumpkin
8 oz box of vanilla instant pudding
1 tsp of pumpkin spice
Mix together with mixer.  Spread over layer 2
Can top with toasted pecans

Fourth Layer:
Top with Cool Whip and refrigerate for at least 4 hours.
Picture courtesy of Lil Luna