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Brown Sugar Pancakes

For the Pancakes:

  • 2 cups AP Flour
  • 2 tsp. Baking Powder
  • 6 Tbsp. Brown Sugar
  • 3 Eggs
  • 1 ¼ cups Sour Cream or Greek Yogurt
  • ½ cup Milk
  • 6 Tbsp. melted salted Butter
  • 1 Tbsp. Vanilla

Instructions:

  1. Whisk together flour, baking powder, and brown sugar into a large bowl.
  2. In another bowl, whisk together eggs, sour cream, milk, melted butter, and vanilla until combined.
  3. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
  4. Heat a griddle or non-stick skillet over medium heat and melt extra butter.
  5. Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
  6. Flip over the pancake and cook until golden brown and crisp on the other side.
  7. Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

Notes

  • Don’t Flip Too Early. Give the pancakes time to cook on the first side before flipping. This makes for easier flipping and more even cooking.
  • Preheat the Griddle or Pan. Make sure you give it a good heat before pouring in the batter. This is the key to crisp edges and to prevent sticking.

Vegan Chocolate Cake

Chocolate Cake:

  • 1 cup unsweetened almond milk
  • 1 Tbsp. Apple Cider Vinegar
  • 2 cups AP Flour
  • 1 3/4 cups Sugar
  • 3/4 cup Cocoa Powder
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 cup Coconut Oil, melted
  • 2/3 cup Applesauce
  • 1 Tbsp. Vanilla
  • 1 cup boiling Water

Icing:

  • 1 cup Cocoa Powder
  • 1 1/2 cup Vegan Butter, or regular if not making vegan
  • 4-5 cups Vanilla
  • 1/4 to 1/2 cup unsweetened Almond Milk

Instructions for Cake:

  1. Preheat oven to 350 and grease two 8 or 9 inch cake pans.
  2. Measure out 1 cup almond milk and add the apple cider vinegar to it.
  3. In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
  4. In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
  5. Add wet ingredients to dry ingredients and mix on medium speed until well combined.
  6. Lower the speed and carefully pour in the boiling water, continuing to mix. The batter will seem very runny at this point, which is normal.
  7. Divide batter evenly between the cake pans and bake for 30-35 minutes.

Instructions for Icing:

  1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
  2. Add the softened vegan butter and mix until well combined.
  3. Add half the powdered sugar and half the milk and mix until creamed and well combined.
  4. Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
  5. If the frosting seems too dry, add more milk, a tablespoon at a time.

 

 

 

Angel Biscuits

1/2 cup warm water (100-110)
1 (1/4 oz.) envelope Active Dry Yeast
1 tsp. Sugar

5 cups AP Flour
3 Tbsp. Sugar
5 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Table Salt

1/2 cup Butter, cold and cubed
1/2 cup Butter, melted and divided
1/2 cup Shortening, cubed
2 cups Buttermilk

  1. Stir together the water, yeast, and 1 tsp. sugar in a small bowl and let stand 5 min.
  2. Stir together flour, 3 Tbsp. sugar, baking powder, salt, and baking soda.
  3. Cut the cold butter and shortening into the flour mixture until crubmly.
  4. Add yeast mixture and buttermilk to the flour mixture, stirring just until dry ingredients are moistened.
  5. Cover bowl with plastic wrap and chill 2 hours. It can be stored in the fridge up to 5 days.
  6. Preheat oven to 400.
  7. Turn dough out onto a lightly floured surface and knead three or four times.
  8. Gently roll dough into a 3/4 inch thick circle and fold dough in half; repeat.
  9. Cut with a 2in. round biscuit cutter.
  10. Place rounds, with sides touching, in a 10 or 12in cast-iron skillet or on a parchment lined baking sheet.
  11. Brush biscuits with 2 Tbsp. melted butter.
  12. Bake at 400 for 15-20 min or until golden brown.
  13. Brush with remaining butter and serve.

Mimi’s Naan recipe

3 2/3 cups AP Flour (440g)
2 tsp. Instant Dry Yeast (6g)
1 1/2 tsp. Salt
3/4 cup warm Water (200g)
1/2 cup whole milk Greek Yogurt, room temp. (113g)
4 Tbsp. Ghee or Butter, melted (43g)

1. In a mixer fitted with a dough hook, mix the flour, yeast, and salt to combine.
2. Add the water, yogurt, and butter and mix on low until the dough comes together. About 4 min.
3. Raise the speed to medium and mix 3 more min.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise until nearly doubled in size. About 1-1.5 hours.
5. Heat a large cast-iron skillet over medium heat until very hot.
6. Roll one piece of dough out on a lightly floured surface to a round about 8in. wide.
7/ Add the naan to the hot skillet and cook for 2-3 min. until the dough puffs up. Flip and cook on the other side for 1-2 min. more.
8. Continue until all of the dough has been cooked.

Mexican Hot Chocolate Cookies

Ingredients

  • 1 cup Butter, softened (2 sticks)
  • 1 & 1/2 cups Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 cup Cocoa Powder
  • 2 & 3/4 cups AP Flour
  • 1 & 1/2 tsp. Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup Sugar, for rolling
  • 1 & 1/2 Tbsp Cinnamon, for rolling
  • 1/4 tsp. Cayenne Pepper

Instructions

  • Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
  • In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
  • Add 2 eggs and vanilla and mix well.
  • In a separate bowl  mix the cocoa powder, flour, cream of tartar, baking soda, baking powder and cayenne pepper.
  • Turn the mixer on low and slowly add in the dry ingredients. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
  • At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
  • Shape the dough into rounds about 2 tablespoons each. Make sure they are uniform.
  • In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Then roll each ball of dough in the cinnamon sugar mixture.
  • Place the sugared dough on the prepared cookie sheets at least 2 inches apart and bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny.
  • Let rest on the baking sheet for about 2 minutes then transfer the cookies to a wire rack to cool.

Morning Glory Muffins

  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
  3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
  4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Blueberry Muffins

  • ½ c. softened Butter
  • 1¼ c. Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 c. Flour
  • ½ tsp. Salt
  • 2 tsp. Baking Powder
  • ½ c. Milk
  • 2 c. Blueberries, washed, drained and picked over
  • 3 tsp. Sugar

Directions:

  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add vanilla.
  5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  6. Crush ½ cup blueberries with a fork, and mix into the batter.
  7. Fold in the remaining whole berries gently with a spatula.
  8. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  9. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Note: Next time I make these I plan to add lemon zest to the batter.

Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Browned Butter Brownies

3/4 cup unsalted butter
3/4 cup cocoa powder
1 tsp.  vanilla
1 3/4 cup packed light brown sugar
3 eggs
3/4 cup flour
1/2 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips

  1. Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.
  2. Place the butter in a small saucepan and set over medium low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 10 to 15 minutes (these are the milk solids in your butter separating and toasting). Once the a butter is golden brown, remove it from the heat.
  3. Add the cocoa powder and vanilla to the brown butter and whisk to combine until no lumps of cocoa remain.
  4. In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.
  5. Add the butter mixture to the egg mixture and use a rubber spatula to fold together.
  6. Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, fold in the chocolate chips.
  7. Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven.

Focaccia

1 1/2 c. Water
3 1/2 c. AP Flour (420g)
1 Tbsp. Yeast
1 1/4 tsp. Salt
2 – 3 tsp. Brown Sugar
5 Tbsp. Olive Oil, divided.

Use butter to lightly grease a 9″ x 13″ pan. Drizzle about 2 Tbsp. of the olive oil on top of the butter.

Combine the yeast, warm water, and sugar. Let sit in mixing bowl until yeast looks foamy. Then the flour, salt, and 3 Tbsp. of olive oil. Beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes. While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger. Drizzle it lightly with some more olive oil, then bake until it’s golden brown, 25 to 30 minutes.

Chocolate Peanut Butter Buttercream Icing

Ingredients:

  • 1 Cup (230g) Unsalted Butter, softened to room temperature
  • 3.5 Cups (420g) Confectioners’ Sugar
  • 1/2 Cup (41g) Cocoa Powder
  • 3 Tbsp (45ml) Heavy Cream or Milk
  • 1/3 (80g) Cup Creamy Peanut Butter
  • 1 tsp Vanilla
  • 1/4 tsp Salt

Instructions: In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Source: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/

Homemade French Bread

  • 2 1/4 cups warm water
  • 2 Tbsp Sugar
  • 1 Tbsp instant or active dry yeast
  • 1 Tbsp Salt + 1/2 tsp. Salt
  • 2 Tbsp Olive Oil
  • 5 1/2 – 6 cups  all-purpose flour or bread flour

INSTRUCTIONS

  • In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
  • Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
  • Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so.
  • Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle. Roll the dough up starting from the long edge, pressing out any air bubbles or seams. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
  • Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
  • Preheat the oven to 375 degrees and bake for 25-30 minutes until golden and baked through. Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time).

More detailed instructions and pictures can be found here.

Cornbread

Ingredients:
1¼ cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chilies, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Chocolate Ganache

Ingredients:

  • Heavy Cream
  • Milk Chocolate

Directions:

  1. Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
  2. Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
  3. Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
  4. Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
  5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Ratios:

  • Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
  • Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
  • White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
  • Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Problems:

  • Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
  • Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
  • Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
  • Runny: Add melted chocolate 2oz at a time and whisk to combine.
  • Stiff: Add 1 oz. warm cream to loosen it up.

Pumpkin Donut Muffins

INGREDIENTS

for the donut muffins:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 tsp. ground nutmeg
  • pinch of ground cloves
  • 3/4 cup pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/2 cup milk, room temperature
  • 2 egg whites, room temperature
  • 6 T melted coconut oil
  • 1 tsp. vanilla extract

for the cinnamon sugar topping:

  • 6 T butter
  • 2/3 c granulated sugar
  • 3 tsp. ground cinnamon

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
  3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
  5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
  6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
  7. In a small bowl, melt the butter. Set aside.
  8. In another small bowl, add the sugar and cinnamon and whisk to combine.
  9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

NOTES

Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

White Chocolate Scones

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold salted butter, shredded (just like cheese)
  • 3/4 cup buttermilk
  • 1 large egg, beaten
  • 1/2-1 cup white chocolate chips

Glaze:

  • 1/4 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-2 cups powdered sugar to your taste

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD
3. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the white chocolate chips.
4. Turn the dough out onto a floured surface. Pat into a 1-inch thick round shape. Now cut the dough like pizza slices. Place on the prepared baking sheet. Bake until golden brown, 20-22 minutes.
5. Meanwhile, make the glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.
6. Serve the scones warm, drizzle with the glaze.

Peanut Butter Oatmeal Breakfast Cookies – Gluten Free

INGREDIENTS

1 cup organic chunky peanut butter
1 cup brown sugar
2 eggs
2 1/2 cups gluten-free rolled oats
1 teaspoon baking soda

The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work.  Also, honey would work in place of brown sugar.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
  3. Add rolled oats and baking soda to creamed mixture, and mix well.
  4. Line 2 baking sheets with a Silpat mat or parchment paper.
  5. Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 8 minutes or until the cookies turn slightly brown.
  7. Cool cookies on a rack, and store leftovers in an airtight container.

 

Ben and Mina’s Banana Bread (egg free)

4 Banana’s, very ripe
1/3 cup Brown Sugar
1/4 cup Coconut Oil, melted
Vanilla
1 3/4 cup Flour
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Cinnamon
1/2 Cup Mini Chocolate Chips

Bake at 350 for 45-60 min. Makes one loaf pan.

Apple Butterscotch Cake

This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.

2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips

Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.

(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)

“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21



Cinnamon Coffee Cake

2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda

Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

Flaky Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water

    (Recipe makes a single pie crust, double if needing a double pie crust.)
  1. In a large bowl (preferably metal), combine flour and salt. Set bowl in fridge. Meanwhile, cut butter into cubes and set in freezer until very cold. (Alternatively, you could freeze butter and grate with a cheese grater.)

  2. Take butter and flour out of fridge/freezer. Cut butter into flour until mixture resembles coarse crumbs. Work fast and ensure that all ingredients stay cold. Stir in ice water, a tablespoon at a time, until mixture forms a ball. The dough should have small bits of butter – this makes the crust flaky. It will still look crumbly, but will stick together as a ball if you press it with your hands. Wrap dough ball in plastic and refrigerate for 4 hours or overnight. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage.

  3. Take dough out of fridge and roll out to fit a 9 inch pie plate. You may need to roll it out twice. The first roll is usually crumbly and uneven and has large breaks. Just gently gather the dough, form another ball, and roll out again. Smooth, round crust should be easier the second roll out.

    (Additional Tips: You could place Ziploc bags of ice on your counter where you intend to roll out your dough, this makes the work surface cold. I have a marble rolling pin, so I just place my rolling pin in the freezer so that it is very cold.)

  4. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Bake at 400 degrees until golden brown.

Eggless Chocolate Chip Cookies

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies

Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.

Chocolate Chip Cookies 2

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

French Toast

Ingredients

  • 1/4 cup self rising flour
  • 1 cup milk (whole cow milk is best. If almond milk is used and it has vanilla in it, reduce vanilla extract)
  • 1 pinch salt
  • 3 tablespoons unsalted butter, melted
  • 3 eggs
  • 1 tablespoon ground cinnamon
  • 2 teaspoon vanilla extract
  • 2 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 8 slices of brioche bread

Directions

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract, butter, and sugar until smooth.
  2. Heat a lightly buttered griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.  Dust with powered sugar.

Chocolate Chip Cookies

  • 1/2 cupSugar
  • 1/2 cup Brown Sugar
  • 1 stick Unsalted Butter
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/4 cup All Purpose Flour
  • Chocolate Chips

Bake at 300 degrees for 18 min.

Mimi’s Waffles

1 package of dry yeast
2 cups luke warm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups plain flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup melted butter

Directions: Sprinkle yeast over milk. Stir to dissolve. Separate eggs and set whites aside. Add egg yolks and vanilla to milk/yeast mixture. Add remaining ingredients. Beat egg whites until fluffy and fold into batter. Let stand to rise until it doubles.

“Perfect” Brownie

It is really hard to beat the Easy Brownies , but if you have a little more time, this brownie recipe is for you!

INGREDIENTS
4 oz 70% dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
½ cup (1 stick) unsalted butter
¾ tsp coffee granules -OR- 1-2oz fresh espresso
½ cup granulated sugar
½ cup light brown sugar, lightly packed
2 whole large eggs + 1 egg yolk
½ cup + 2 tablespoons all purpose flour
1 tablespoon dutch process cocoa
½ teaspoon salt
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees F. Line an 8 x 8″ baking dish with parchment paper
In a large, microwave safe bowl, combine the dark and semi-sweet chocolate, the butter, and the coffee granules. Cover loosely and microwave 30 seconds, then stir, and then microwave for 15 more seconds to melt the butter and chocolate entirely. Stir in the sugars until completely dissolved and then let the mixture cool to room temperature.
Once cooled, mix in the eggs. Then fold in the flour, dutch process cocoa, salt, and vanilla extract. fold in until just incorporated. There should be no white chunks or streaks left, but be sure not to overmix. Fold in ½ cup semi sweet chocolate chips.
Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 28-30 minutes. Allow the brownies to cool completely in the pan. Remove the brownies from the pan by lifting out the parchment paper and cut into squares before serving.

Blueberry Cake Donuts


GLAZED BLUEBERRY CAKE DONUTS
Dunkin Donuts Copycat Recipe

Makes about 1 Dozen Donuts

2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.

Before it comes completely together, add in blueberries, mashing some as you go along if desired  and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.

Glaze
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.

Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.

Paleo Banana Muffins

 I have another recipe for banana muffins from Multiply Delicious, but it calls for A LOT of almond butter and almond flour. Both are expensive, so I tried to find a recipe that didnt call for the almond butter. I found this one from the Living Healthy with Chocolate blog, and they turned out great! They tasted just as moist as the other recipe.

Ingredients

  • 1½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas (I used apple bananas)
  • 1 tbs raw honey
  • 1 egg, beaten
  • 5 tbs butter, melted
  • ⅓ cup raw pecans, chopped
Crumbs:
  • 2 tbs almond flour
  • ⅛ tsp ground cinnamon
  • 1 tbs butter
Instructions
  1. preheat the oven at 350°F
  2. in a bowl mix the almond flour, baking soda and salt
  3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
  4. pour the banana mixture into the flour mixture and stir to combine
  5. fold in chopped pecans
  6. spoon the batter into paper lined muffin pan cups
Crumbs:
  1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
  2. bake for 17 minutes or until tops turn golden brown

Pumpkin Almond Flour Muffins

Ingredients:

  • 1 cup almond flour/meal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
  4. Bake for 32-35 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving.

Cinnamon Rolls

Rolls:
1 Cup warm milk
2 eggs, room temp
1/3 Cup butter, melted
4 1/2 Cups bread flour
1 tsp salt
1/2 Cup white sugar
1 pgk yeast

Filling:
1 Cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/3 Cup butter, softened

Icing:
3 oz. cream cheese
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1/2 tsp vanilla
1/8 tsp salt

Microwave milk for 60 seconds. Dissolve east in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using our hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place for 1 hour or until dough has doubled in size.

In a small bowl, combine brown sugar and cinnamon. Spray work surface with cooking spray or sprinkle with flour. Roll dough out into a 16×21 inch rectangle about 1/4 inch thick. Spread dough with the 1/3 cup softened butter and then sprinkle evenly with cinnamon sugar mixture. Roll up dough starting with the longer side and cut into about 12 rolls.

Place rolls in a lightly greased 9×13 pan or spread out on a cookie sheet. Cover and let rise again until nearly doubles, about 30 minutes. At this point you can put them in the refrigerator overnight and cook them the next day, if you are preparing them the night ahead.

Preheat oven to 350 degrees. Bake rolls until golden brown, about 20 minutes. While rolls are baking beat together all icing ingredients until light and fluff. Spread icing on rolls after taking them out of the oven,  while they are still warm.

Easy Brownies

Ingredients:

2 Cups white sugar
1 Cup butter
1/2 Cup cocoa powder
2 Tsp vanillla
4 eggs
1 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt.
chocolate chips (as many as you want!)

Directions:

Melt butter, and mix all ingredients in order given. bake at 350 for 20-30 min in greased 9×13. Sometimes I only make a 1/2 or 1/4 of the recipe and that is enough for the 3 (soon to be 4!) of us.The recipe was found by googling “easy brownies” and the first result is allrecipes.com’s Quick and Easy Brownie. I make it according to instructions but reduced flour from 1.5 to 1 cup, added more vanilla, and added chocolate chips to make it more gooey 🙂

For a 1/4 recipe:
1/2 cup sugar
1/4 cup butter
2Tbsp cocoa powder
1/2 tsp vanilla
1 egg
1/4 cup flour
1/8 tsp baking powder
1/8 tsp salt

Snickerdoodles

Mrs. Sigg's Snickerdoodles Recipe
Mrs. Sigg’s Snickerdoodles (from Allrecipes.com)

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Banana Bread

Ingredients:

3 c. sugar
3 eggs
1/2 tsp. vanilla
3 c. bananas, or more (I use 5-6 bananas)
2 tsp. soda
1 1/2 tsp. salt
3 1/2 c. flour
1/3 c. water
1 c. oil
1 tsp. cinnamon
(Optional:) 1 c. nuts or chocolate chips

Directions:

Mix the wet ingredients first, combined the flour, soda, salt separately. Added dry to wet. Use a wooden spoon and stir just until mixed. Stirred in nuts/chocolate chips last. Makes 2 large loaves of bread. Put in 2 greased and floured loaf pans and bake at 350 degrees for 45 minutes to 1 hour.

Carrot Cake


1 carrot cake mix
½ cup water
½ cup vegetable oil
4 eggs
8 oz. crushed pineapple with juice
½ cup nuts
½ cup coconut
½ cup raisins

Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.

Vidallia Onion Cornbread


¼ cup margarine or butter
1 large Vidalia onion, chopped
1 (8oz.) package cornbread mix (Such as Jiffy)
1 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
1/3 cup milk
1 large egg, beaten
¼ tsp. salt
¼ tsp. dill weed (optional)

Saute onion in oil in a skillet. To Jiffy mix, add egg, milk, sour cream, and cheese. Mix well. Pour into a greased 8×8 dish. Bake at 400 degrees until lightly brown.

Biscuits from Scratch

1 c. self rising flour
1/4 cup shortening
1/3 cup buttermilk

Mix flour and shortening. Pour buttermilk in center, stir just enough to mix. Handle dough as little as possible. roll out on a floured surface and cut biscuits whatever size you want. Bake at 400 degrees for 10-15 minutes.

Poppyseed Bread

Mix: 1 ½ cups milk
1 1/8 cups oil
3 eggs
1 ½ tsp. each of almond flavoring, vanilla extract, butter flavoring and poppyseeds

Add to
3 cups flour
2 ½ cups sugar
1 1/2 tsp. salt
1 ½ tsp. baking powder

Mix well, pour into two bread pans; cook at 350 for 45 minutes-DO NOT take out til fork comes out clean (could take up to an hour to bake, check every five minutes)

Let cool 5 minutes, then poke holes with fork in top of loaves and drizzle topping:
¾ cup sugar
¼ cup orange juice
½ tsp. each of vanilla, almond, and butter flavoring

Strawberry Cake

1 box white cake mix
1 box strawberry jello
1 Tbsp. flour
4 eggs
¾ cup oil
½ cup mashed sweet strawberries (frozen is fine)
½ cup water

For Frosting:
1 box powdered sugar
1 stick margarine
¼ cup mashed, sweetened strawberries

Mix together cake mix, jello, and flour. Add oil and water. Then add eggs one at a time. Add strawberries, mixing well. Bake at 350 degrees for 30-35 minutes for a sheet cake and 25 minute for layers. Cool before icing. For the frosting melt margarine and add sugar and strawberries. Mix until very smooth. Allow icing to cool before using. Store cake in refrigerator after icing. (Notes: Freezes well. If icing is not thick enough add more powdered sugar.)

Triple Chocolate Cake

1 chocolate cake mix
4 oz instant chocolate pudding
4 eggs
2/3 cup water
½ cup oil
8 oz. sour cream
12 oz. chocolate chips/

Mix everything but chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake in a greased bundt pan at 325 degrees for 55 minutes

St. Louis Coffee Cake

For Cake:
1 box pound cake mix
2 eggs
1 stick butter, melted

For Frosting:
1 ½ tsp vanilla
1 box (1 lb) powdered sugar.
1 8 oz. pkg cream cheese
2 eggs

Blend cake mix with 2 eggs and melted butter. Pour into a 9 x 13 pan. Spread to the edge of pan. In another bowl, combine cream cheese, 2 eggs, vanilla, and the powdered sugar minus 2 Tbsp. Mix well with an electric mixer. Spread over other layer in pan. Bake for 15 minutes at 350°. Remove cake and sprinkle the 2 Tbsp. Powdered sugar on top. Return to oven and continue to bake 25 minutes longer. Cool in pan. Serve warm or at room temp.

Sugar Plum Pudding Cake

2 cups sugar
2 cups self rising flour
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 cup vegetable oil
2 small jars of baby food prunes (or figs)
½ cup raisins
½ cup pecans

Mix and bake in a bundt pan or 9×13 pan at 350 degrees for 45-50 minutes

For glaze:
1 cup sugar
½ cup buttermilk
1 Tbsp. corn syrup
Pat of butter
¼ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tsp. rum flavoring

Combine all ingredients except vanilla and rum. Heat over low, boil for 4-5 minutes. Add vanilla and rum flavorings. Poke holes in cake and pour on top.

Mandarin Orange Cake

For cake:
1 butter cake mix
1 can mandarin oranges and juice
3 eggs
1 cup vegetable oil

Bake at 325 degrees for 55 minutes and cool.

Frosting:
1 large can crushed pineapple and juice
1 box instant vanilla pudding
8 oz. Cool Whip

Mix together and frost cake.

Honey Bun Cake

For Cake:
1 yellow cake mix
4 eggs
2/3 cup oil
8 oz. sour cream

Mix together and put half of mixture into a 9×13 inch pan.

For Middle:
1 cup brown sugar
2 tsp. cinnamon
Chopped nuts

Sprinkle on batter and top with remaining batter. Bake at 325 degrees for 45 minutes

For Topping:
3 cups powdered sugar
2/3 cups milk
2 tsp. vanilla.

Combine. Poke holes into cake and pour over hot cake.

Gingerbread

1 cup shortening
½ cup sugar
2 eggs
2 ½ cups flour
1 tsp. baking soda
½ tsp salt
1 tsp ginger
½ tsp cinnamon
1 cup sorghum
1 cup hot water

Cream shortening, sugar, and eggs. Add dry ingredients. Mix sorghum and hot water. Add to batter. Bake in a 9×13 inch pan at 350 degrees for 35 minutes.

Fresh Apple Cake

1 large egg
1 cup sugar
2/3 cup oil
1 ¼ cup flour
½ tsp. salt
½ tsp. baking soda
1 tsp baking powder
2 cups apples, sliced
½ cup nuts
½ tsp vanilla

Beat egg. Add sugar and oil. Add dry ingredients. Add apples, nuts, and vanilla. Mix. Bake in an 8 inch square pan at 350 degrees for 25-30 minutes.

Easy Coconut Cake

1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip

Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.

Cream Cheese Chocolate Swirl Cake

For Cake:
3 cups flour
2 cups sugar
2 tsp. baking soda
½ tsp. cocoa
1 tsp. salt
2 cups water
2/3 cup oil
2 Tbsp. vinegar
3 tsp. vanilla
1 (12oz.) package chocolate chips

Cream Cheese Mixture:
8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt

Mix together all ingredients for cake except chocolate chips and pour into greased 9×13 pan. Mix together all ingredients for cream cheese mixture. Drop spoonfuls of cream cheese mixture on top of chocolate batter. Swirl with knife. Sprinkle chocolate chips on top. Bake at 350 degrees for 50 minutes. If making cupcakes bake for 20-30 minutes.

Cherry Pineapple Dump Cake

20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans

Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).

Banana Bundt Cake

1 yellow cake mix
4 oz. instant vanilla pudding
4 eggs
¾ cup water
¼ cup oil
1 cup mashed bananas

Mix together and bake in a bundt pan at 325 degrees for 60 minutes

For Glaze:
1 cup sugar
1 stick butter
¼ cup water

Bring to a boil. Remove from heat. Poke holes in banana cake and pour on top.

Pumpkin Bread


2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can pumpkin
2/3 cup water
3 1/3 cup plain flour
½ tsp. baking powder
2 tsp baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves

Mix shortening, sugar, eggs, pumpkin, and water. In separate bowl mix remaining ingredients. Add together. Cook in 2 loaf pans at 350 degrees for 1 hour.

Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 Tbsp. sugar
¾ cup buttermilk
1/3 cup + 1 Tbsp. water
¼ cup vegetable oil

Mix ingredients. Heat oil for frying in a skillet. Drop about 2 Tbsp. batter per cake. Brown on each side.

Cranberry Nut Bread

3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 tsp. finely shredded orange peel
1 egg, beaten
1 2/3 cup milk
¼ cup oil
1 cup chopped cranberries
½ cup nuts

Preheat oven to 350 degrees. Stir together flour, sugar, powder, salt, soda, and orange peel. In separate bowl mix egg, milk, and oil. Add to flour mixture. Add cranberries and nuts. Pour into a greased 9x5x3 loaf pan. Bake for 1 hour.

Corn Light Bread

2 cups corn meal
½ cup sugar
½ cup flour
2 cups buttermilk
¼ cup shortening

Melt shortening in loaf pan. Mix other ingredients. Pour melted shortening into patter. Sprinkle pan with a little cornmeal and then heat in oven until pan is hot. Pour in batter. Bake at 350 degrees for 45-60 minutes.

Blueberry Muffins


2 cups plain flour
½ cup sugar
2 ¼ tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1 egg
1 cup melted butter
1 cup blueberries

Mix all ingredients, bake in muffin tins at 425 degrees for 20 minutes.

Blueberry Tea Cake

2 cups plain flour
2 tsp baking powder
½ tsp. salt
½ cup butter
¾ cup sugar
1 egg
1/2 cup milk
2 cups blueberries
Crumb topping:
½ cup sugar
¼ cup flour
½ tsp. cinnamon
¼ cup butter

cream butter and sugar, add egg, then milk. Stir in dry ingredients. Gently fold in blueberries (batter is thick, so i usually use frozen blueberries so that they don’t get so mashed up when i stir them in). For topping, cut dry ingredients into butter until crumble, sprinkle on top of batter.

Bake in a 8-9” round dish at 375 degrees for 40-45 minutes

Belgian Waffles

1 package dry yeast
2 cups lukewarm milk
4 eggs separated
2 ½ cups plain flour
½ tsp. salt
1 Tbsp. sugar
½ cup melted butter

Sprinkle yeast over warm milk. Stir to dissolve. Add beaten egg yolks and vanilla. Add remaining ingredients except for egg whites. Beat egg whites separately and fold into batter. Let batter stand in a warm place for about 45 minutes or until it doubles. Bake in a waffle maker. Can add any toppings desired.

Bran Muffins


1 ½ cups Kellogg All-Bran cereal
1 ¼ cups milk
1 egg
1/3 cup vegetable oil
1 ¼ cups flour plain
2 tsp baking powder
½ tsp salt
½ cup sugar

Mix cereal, milk, egg, and vegetable oil. Let stand 2 min. Add remaining ingredients. Cook at 400 degrees for 15 minutes. Makes 12 muffins.

Apple Muffins

2 cups sifted flour
3 tsp. baking powder
½ cup sugar
3 Tbsp. shortening
1 egg, beaten
1 cup milk
1 cup chopped, peeled apples, or 1 cup applesauce
1/3 cup brown sugar
1/3 cup chopped pecans
½ tsp. cinnamon

Sift flour, baking powder, and sugar together. Cut in shortening. Combine egg, milk, and apples. Add to flour mixture. Stir only until flour is dampened. Fill muffin tins 2/3 full. Combine brown sugar, nuts, and cinnamon. Sprinkle over batter. Bake at 400 degrees fro 25 minutes. Makes 12 muffins.