1. Crunchy Granola Ingredients: sugars, brown water, bottled, generic vanilla extract salt, table oats nuts, almonds Directions: Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt. In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container. Source Archive
2. Sprinkle Dipped Meringues Ingredients: 3 large egg whites, space temperature Pinch of product of tartar 3⁄4 cup (155 g) superfine sugar 1 teaspoon organic vanilla or almond extract 3 ounces (90 g) perfect-good quality white chocolate, chopped or callets/discs Sprinkles of your determination Instruments: Large pastry bag Decorating idea #1A Directions: Preheat the oven to 200°F (90°C). Line 2 baking sheets with parchment and established apart. Wipe a stainless metal bowl and the whisk of an electric powered mixer with a paper towel dampened with a small lemon juice to clear away any hint of grease. Put the egg whites into the bowl and battle on lower tempo until foamy, around 30 seconds. Avert the mixer and add the product of tartar. Make improvements to the pace to medium and overcome until smooth peaks kind, around 1 moment. Boost the pace to medium-superior and add the sugar one spoonful at a season. Battle on large tempo until incredibly rigid peaks style and the meringue is shiny and thick, more than 3 minutes. add the vanilla and combat for 1 far more second. In good shape a heavy pastry bag with a high spherical decorating suggestion and pipe 2-inch-diameter cookies regarding 1 inch aside on to the composed baking sheets. Bake in the higher and small 3rd of the oven for 1 1⁄2 several hours undisturbed, and then transform off the oven. Depart the cookies in the oven for 1 far more hour to dry out. The cookies ought to be crisp, still not browned or discolored. Move the baking sheets to twine racks to great extensively. In a heatproof bowl, soften the white chocolate both in the microwave within 20-moment durations (be very careful not to burn up it) or over a lower saucepan of simmering water. Line 2 baking sheets with clean parchment paper and fill a shallow dish with the sprinkles. Dip the backside of just about every meringue into the white chocolate, and then automatically dip them into the sprinkles. Put them on the created baking sheets and permit them fixed, around 1 hour. The meringues will retain in an airtight container at space temperature for up to 5 times. Makes about 30 cookies. In addition to striving out some fresh recipes to Rosie, I’m on top of that Is post clues to a range of weblogs exactly where you can discover her recipes Concealed. Source Archive
3. Buttermilk and Cheddar Breakfast Biscuit Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, buttermilk, fluid, cultured, lowfat cheese, cheddar Directions: Preheat the oven to 450 F. Line a cookie tray with parchment or a Silpat mat. In a bowl, combine the flour, baking soda, baking powder and salt. Dice the butter into cubes and crumble through the flour with your fingers until it becomes coarse. Add the buttermilk and cheese to the flour and gently mix through. The dough will be sticky. Dump the dough onto a floured area and gently fold into a ball. Using your hands pat the dough out to about one inch high. Using a 3 1/2 inch circle cutter, cut out circles and place onto the cookie sheet. Gather up the scraps of dough and form a circle again. Cut it with the circle cutter until the all of the dough has been used. Place the biscuits in the oven and bake for 15 minutes or until golden brown in color. Remove them from the oven, let them cool, slice and serve with your choice of fillings. You could add rosemary to the dough, or chives, or chopped bacon, or Parmesan. So many options! Source Archive
4. Sunset's Coconut Pie Shells Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt sugars, granulated salt, table water, bottled, generic Directions: In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs. Add ice water 1 tbsp at a time, pulsing after each addition, just until dough holds together when you pinch it. (It will still look like crumbs. ). Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk. Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour. Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface. With short strokes from center outward, roll dough into a 5-inch circle (about 1/8 inch thick). Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang flush with edge. Prick bottom lightly with a fork. Repeat with remaining rounds and molds. Chill unbaked pie shells for 1 hour before baking. Put an oven rack on lowest rung and preheat oven to 400 degrees. Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights. Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes. Remove beans and parchment paper; return shells to oven. Bake until bottoms of crusts have golden brown patches, about 10 minutes. Let cool before filling. Source Archive
5. Vanilla Sand Dollar Cookies Ingredients: butter, without salt sugars, brown vanilla extract wheat flour, white, all-purpose, unenriched salt, table Directions: Preheat the oven to 325F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray. With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray. Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined. Add the flour and salt and mix on low speed just until thoroughly combined. (Dont overmix here or the cookies can be tough.) Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart. Stamp each dough ball firmly enough to make an imprint, but dont press so hard that the cookie flattens to less than 1/4 inch thick. Bake until the cookies begin to look golden brown around the edges, about 10 minutes. The cookies will keep for a few days in an airtight container. Youll find cookie stamps in many patterns at most well-stocked specialty kitchen stores. In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins. Source Archive
6. Cookie Dough Bites Ingredients: butter, without salt honey shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) spartan, real semi-sweet chocolate baking chips, salt, table Directions: Add the first four ingredients into your mixer bowl. I use my KitchenAid stand mixer for this, but any mixing bowl and mixer will do. Mix well and then gently stir in chocolate chips (use dark chocolate for a nutrition boost). Take mixture by teaspoon size scoops and roll between your hands to make them into balls. Place the balls on a cookie sheet then put it into the freezer and freeze the balls for about 10 minutes. You can keep them in the freezer indefinitely for a quick snack anytime.<br / Source Archive
7. The Kind Diet Thumbprint Jam Cookies Ingredients: oats nuts, almonds wheat flour, white, all-purpose, unenriched oil, corn, peanut, and olive syrup, maple, canadian rice, white, long-grain, regular, unenriched, cooked without salt jams and preserves, apricot Directions: Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour. Pour into a large bowl and add the spelt flour. Combine the oil with the maple syrup and brown rice syrup. Mix well. Combine the wet and dry ingredients and mix well. Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet. Make an indentation with your thumb into the center of each cookie. Fill each cookie with a teaspoonful of jam. Bake at 350 degrees for 15 minutes. Source Archive
8. Buttermilk biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, salted milk, buttermilk, fluid, cultured, lowfat Directions: Preheat your oven to 450 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. Cut the butter into chunks and cut into the flour until it resembles course meal. If your using a food processor, just pulse a few times until this consistency is achieved Add the buttermilk and mix JUST until combined If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick Use a round cutter to cut into rounds You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE! ! The dough needs to be handled as little as possible or you will have tough biscuits. Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit Source Archive
9. Amandas Awesome Frosting Ingredients: sugars, powdered milk, fluid, 1% fat, without added vitamin a and vitamin d lemon juice, raw syrups, corn, light Directions: Combine powder sugar, corn syrup, and lemon juice in a bowl. This next step is important! If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time. If you have already outlined your cookies and need a to fill in or spill your cookies, you can add more milk (as much as you would need) to make your frosting very runny. If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same. If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting. If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge. Source Archive
10. Zucchini Base Aka Z B for Cakes, Cookies, & Pie Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt molasses spices, nutmeg, ground sugars, granulated salt, table spices, cloves, ground spices, cinnamon, ground Directions: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes. ). Note: preparation time includes cooking/mashing of the precooked zucchini. Source Archive
11. Chocolate Peanut Butter Bagels Ingredients: peanut butter, smooth style, without salt mini semi-sweet chocolate baking chips, water, bottled, generic water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table sugars, brown wheat flours, bread, unenriched Directions: If using bread machine, place everything in the pan following manufacturers instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients] Then start machine on DOUGH setting. Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds. Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes. Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size. Let bagels rest for 5 minutes. In the meantime, bring water in a medium saucepan to a boil. preheat oven to 400F prepare a couple of cookie sheets with parchment paper. Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. dont worry if they dont sink, itll work out just fine. Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled. Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped. Cool on a cookie rack. Source Archive
12. Granola Ingredients: oats nuts, almonds wheat germ, crude sugars, brown water, bottled, generic salt, table syrup, maple, canadian oil, canola spices, cinnamon, ground spices, nutmeg, ground vanilla extract raisins, seeded cherries, sweet, raw Directions: In medium bowl mix almonds and wheat germ. In another bowl mix brown sugar, water, salt, maple syrup, oil, cinnamon, nutmeg and vanilla. Stirring the oat mixture with a spoon, drizzle in the syrup. Spread mixture on a parchment lined cookie sheet. Bake 1 hour 20 minutes (or until crispy), stirring quickly every 20 minutes. Set pan on trivet to cool for 1 hour. Put granola in large bowl and mix in raisins and cherries. Store in airtight container up to 1 week; after that keep refrigerated. Source Archive