Scones
Judy Beck
Judy Beck
2 eggs
3 Tbsp. oil
¼ cup sugar
1 can of canned milk
1 cup hot water
2 pkgs yeast
½ cup warm water
1 tsp. salt
6 cups flour
Mix the first five ingredients, then add yeast. Add salt and flour. Knead. The dough should still be a little sticky. Let rise until double (2-3 hours). Roll out ¼ - ½ inch thick. About a 5" ball of dough at a time. Cut in 2x3 rectangles. Stretch and fry in 2 inches of oil, turning once until golden brown. Let cool for just a minute, then top with vanilla frosting, honey butter etc. If the scones are hot, just put the top in the frosting and kind of scoop.
Frosting
2 1/2 Tablespoons of milk
1/4 cup softened butter
1/4 teas. vanilla
2 cups of powdered sugar
Beat all of the ingredients until smooth.
3 Tbsp. oil
¼ cup sugar
1 can of canned milk
1 cup hot water
2 pkgs yeast
½ cup warm water
1 tsp. salt
6 cups flour
Mix the first five ingredients, then add yeast. Add salt and flour. Knead. The dough should still be a little sticky. Let rise until double (2-3 hours). Roll out ¼ - ½ inch thick. About a 5" ball of dough at a time. Cut in 2x3 rectangles. Stretch and fry in 2 inches of oil, turning once until golden brown. Let cool for just a minute, then top with vanilla frosting, honey butter etc. If the scones are hot, just put the top in the frosting and kind of scoop.
Frosting
2 1/2 Tablespoons of milk
1/4 cup softened butter
1/4 teas. vanilla
2 cups of powdered sugar
Beat all of the ingredients until smooth.
2 Minute Chocolate Mug Cake
Melody Dunn
(gluten and sugar free, low carb)
Mix together:
1/4 cup Truvia Baking Blend
1/2 cup almond flour
3 Tbsp. unsweetened cocoa powder
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp coconut oil
1 Egg
2 Tbsp half & half (or milk)
Pour 1/4 of mixture into a mug and microwave for 60 seconds.
Refrigerate remaining batter for later.
(gluten and sugar free, low carb)
Mix together:
1/4 cup Truvia Baking Blend
1/2 cup almond flour
3 Tbsp. unsweetened cocoa powder
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp coconut oil
1 Egg
2 Tbsp half & half (or milk)
Pour 1/4 of mixture into a mug and microwave for 60 seconds.
Refrigerate remaining batter for later.
-- Belly Fat Cure author Jorge Cruise
Coconut Cake
Gayle Hollingshaus
Use (two) 8 in. cake rounds
Use butter flavored yellow cake mix and make as directed on cake mix box
Cook cake and split layers. Lately, to make the cake higher, I have been
making two cakes (4 8 in. cake rounds) and using only 3 for the cake and not
splitting the layers.
Make frosting while cake is baking.
Combine: 2 c. sugar
1 16 oz. sour cream
1 12 oz. shredded coconut
Chill
Reserve 1 cup frosting mixture for frosting outside of cake
Spread rest of frosting between layers.
Add 1 1/2c. cool whip to 1 cup of frosting and put on top and sides of cake
Cake is better made 2 or 3 days ahead and put in refrigerator in an airtight
Use butter flavored yellow cake mix and make as directed on cake mix box
Cook cake and split layers. Lately, to make the cake higher, I have been
making two cakes (4 8 in. cake rounds) and using only 3 for the cake and not
splitting the layers.
Make frosting while cake is baking.
Combine: 2 c. sugar
1 16 oz. sour cream
1 12 oz. shredded coconut
Chill
Reserve 1 cup frosting mixture for frosting outside of cake
Spread rest of frosting between layers.
Add 1 1/2c. cool whip to 1 cup of frosting and put on top and sides of cake
Cake is better made 2 or 3 days ahead and put in refrigerator in an airtight
container.
Slow Cooker Hot Fudge Brownies
Mariah Garcia
Ingredients:
2 cups brownie mix
1 egg
1 tablespoon vegetable oil
¼ cup water
1/3 cup milk chocolate chips
Topping:
½ cup brown sugar
2 tablespoons baking cocoa
¾ cup boiling water
Directions:
Combine first 5 ingredients in a bowl. Spread batter in greased 3 to 4 quart slow cooker. Mix together topping ingredients - completely dissolving sugar and cocoa in boiling water. Pour over batter. Cover and cook on high heat 2 hours. Turn off slow cooker and let sit in slow cooker for 30 minutes. Makes 8 – 10 servings.
Spoon into bowls and serve with ice cream and hot fudge. Refrigerate leftovers.
Carol Hansen's Oatmeal Peanut Cookies
(made by Nanette Dunford)
3 cups oatmeal
1/3 cup whole wheat flower
1 tsp each baking soda and powder
1/2 tsp. salt
1 cup each brown and white sugar
2 sticks unsalted butter
1/2 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups salted peanuts
2 cups chocolate chips
3 cups oatmeal
1/3 cup whole wheat flower
1 tsp each baking soda and powder
1/2 tsp. salt
1 cup each brown and white sugar
2 sticks unsalted butter
1/2 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups salted peanuts
2 cups chocolate chips
Cream very soft butter with sugars.
Bake at 350 for 13-15 minutes.
(Never triple. 1 1/2 times is best)
This Recipe comes from one of my new favorite websites, ohsheglows.com. I left out the chia seeds when i made them for the test kitchen.
Homemade “Rolo” Knock-offs
(Never triple. 1 1/2 times is best)
This Recipe comes from one of my new favorite websites, ohsheglows.com. I left out the chia seeds when i made them for the test kitchen.
Homemade “Rolo” Knock-offs
Ashley Eyre from ohsheglows.com
Yield: 18 bites
Ingredients:
• 200 grams pitted soft Medjool dates (about 11 large)
• 1/2 tbsp peanut butter (or other nut or seed butter)
• pinch of fine grain sea salt
• scant 1/2 cup dark chocolate chips
• 1 tsp coconut oil
• chia seeds (optional)
• 200 grams pitted soft Medjool dates (about 11 large)
• 1/2 tbsp peanut butter (or other nut or seed butter)
• pinch of fine grain sea salt
• scant 1/2 cup dark chocolate chips
• 1 tsp coconut oil
• chia seeds (optional)
How to make:
1. Process dates with nut/seed butter until a sticky paste forms.
2. Chill date mixture in freezer for 10 minutes, then shape into about 18 small balls.
3. Freeze balls again for 10 minutes. Meanwhile, melt chocolate with coconut oil.
4. Dunk each chilled ball into chocolate. Tap off excess. Sprinkle with chia and stick with toothpick.
5. Place bites back into the freezer for at least 20 minutes to set. Bites taste best when they are firm and cold, straight from the freezer. They soften at room temp, but do not melt.
6. Enjoy!
1. Process dates with nut/seed butter until a sticky paste forms.
2. Chill date mixture in freezer for 10 minutes, then shape into about 18 small balls.
3. Freeze balls again for 10 minutes. Meanwhile, melt chocolate with coconut oil.
4. Dunk each chilled ball into chocolate. Tap off excess. Sprinkle with chia and stick with toothpick.
5. Place bites back into the freezer for at least 20 minutes to set. Bites taste best when they are firm and cold, straight from the freezer. They soften at room temp, but do not melt.
6. Enjoy!
Lemon Cream-Stuffed Gingerbread Whoopie Pies - Gluten Free
Carolann Wedlund
1½ cups Silvana's All-Purpose Flour (see note)
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
½ cup packed light brown sugar
3 tablespoons unsoldered molasses
1 large egg, at room temperature, lightly beaten
Filling
6 tablespoons all vegetable shortening, at room temperature
1½ cups confectioners' sugar, sifted
1½ tablespoons fresh lemon juice
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, ginger, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together in oil and brown sugar until smooth, then whisk the molasses and egg. Fold in the flour mixture until just combined. Using a 1½ inch ice cream scoop or a rounded tablespoon, drop mounds of batter, spaced evenly, onto the prepared baking sheets. Bake until springy to the touch, about 10 minutes. Let cool completely on the baking sheets set on a wire rack.
For the filling: Using a hand-held electric mixer, beat the shortening at medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until blended. Add the lemon juice and beat on medium-high speed until fluffy, about 2 minutes.
To assemble: Spread the flat side of 10 cookies with the lemon cream. Top with the remaining cookies.
Serves 10.
1½ cups Silvana's All-Purpose Flour (see note)
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
½ cup packed light brown sugar
3 tablespoons unsoldered molasses
1 large egg, at room temperature, lightly beaten
Filling
6 tablespoons all vegetable shortening, at room temperature
1½ cups confectioners' sugar, sifted
1½ tablespoons fresh lemon juice
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, ginger, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together in oil and brown sugar until smooth, then whisk the molasses and egg. Fold in the flour mixture until just combined. Using a 1½ inch ice cream scoop or a rounded tablespoon, drop mounds of batter, spaced evenly, onto the prepared baking sheets. Bake until springy to the touch, about 10 minutes. Let cool completely on the baking sheets set on a wire rack.
For the filling: Using a hand-held electric mixer, beat the shortening at medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until blended. Add the lemon juice and beat on medium-high speed until fluffy, about 2 minutes.
To assemble: Spread the flat side of 10 cookies with the lemon cream. Top with the remaining cookies.
Serves 10.
Cook's note: For Silvana's All-Purpose Flour Blend: In a large bowl, whisk together 6 cups rice flour, 3 cups tapioca flour, 1½ cups potato starch, 1 tablespoon salt and 2 tablespoons xanthem gum. Transfer to an airtight storage container and store in a cool, dry place or in the refrigerator.
Test kitchen note: As an alternative to Silvana's All-Purpose Flour Blend, try Bob's Red Mill Gluten-Free All-Purpose Baking Flour; add xanthan gum per package directions
