[{"id":"10680","title":"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.","url":"https://recipe.bluelayer.org/recipe/10680/crunchy-granola"},{"id":"832","title":"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.","url":"https://recipe.bluelayer.org/recipe/832/sprinkle-dipped-meringues"},{"id":"17880","title":"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!","url":"https://recipe.bluelayer.org/recipe/17880/buttermilk-and-cheddar-breakfast-biscuit"},{"id":"16607","title":"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.","url":"https://recipe.bluelayer.org/recipe/16607/sunsets-coconut-pie-shells"},{"id":"20928","title":"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.","url":"https://recipe.bluelayer.org/recipe/20928/vanilla-sand-dollar-cookies"},{"id":"21153","title":"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 /","url":"https://recipe.bluelayer.org/recipe/21153/cookie-dough-bites"},{"id":"26432","title":"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.","url":"https://recipe.bluelayer.org/recipe/26432/the-kind-diet-thumbprint-jam-cookies"},{"id":"32407","title":"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","url":"https://recipe.bluelayer.org/recipe/32407/buttermilk-biscuits"},{"id":"34410","title":"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.","url":"https://recipe.bluelayer.org/recipe/34410/amandas-awesome-frosting"},{"id":"40541","title":"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.","url":"https://recipe.bluelayer.org/recipe/40541/zucchini-base-aka-z-b-for-cakes-cookies-pie"},{"id":"43508","title":"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.","url":"https://recipe.bluelayer.org/recipe/43508/chocolate-peanut-butter-bagels"},{"id":"45882","title":"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.","url":"https://recipe.bluelayer.org/recipe/45882/granola"},{"id":"49942","title":"Grilled Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer.
Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy.
It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray.
spray with just a touch of oil and cover with plastic wrap.
Let rest in the refrigerator overnight.
Now you are ready to start using this dough.","url":"https://recipe.bluelayer.org/recipe/49942/grilled-pizza-dough"},{"id":"59075","title":"Dads Peanut Butter Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Generously grease a large rimmed cookie sheet and set aside.
In a large saucepan (with candy thermometer clipped to the side), over medium heat, bring to a boil the sugar, corn syrup, salt and water.
Stir until sugar is dissolved.
Stir in peanuts.
Stir frequently until temperature reaches 300 F (150 C) on your candy thermometer, or until a small amount of mixture dropped into a cup of very cold water separates into hard and brittle threads.
(I did this second method) 3.
Remove from heat.
Immediately stir in butter and baking soda, pour at once onto the cookie sheet and smooth it out quickly.
Let cool.
Break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/59075/dads-peanut-butter-brittle"},{"id":"59921","title":"\"Jump Start Your Labor\" Cookies!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh
spices, nutmeg, ground
spices, pepper, red or cayenne","directions":"Pre heat your oven to 350*F
Combine flour, baking soda & spices; set side
Cream the butter and sugars together
Add the molasses to the creamed butter then add egg whites until combined
Slowly add dry ingredients; once mixed, roll dough into 1\" balls and place onto cookie sheet
Bake 8-10 minutes then let cool
Once cooled, eat as many as you can, lay down for a nap and wait for labor to begin!","url":"https://recipe.bluelayer.org/recipe/59921/jump-start-your-labor-cookies"},{"id":"60142","title":"Whole Wheat Ciabatta Bread Rolls or Loaves","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces.
You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves.
Try not to work the dough to much.
If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls).
***.
Place the rolls/loaves in the oven using a pizza peel.
**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***A sharp serrated knife works well.
****An inverted cookie tray works in a pinch.","url":"https://recipe.bluelayer.org/recipe/60142/whole-wheat-ciabatta-bread-rolls-or-loaves"},{"id":"61237","title":"Pumpkin-raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded","directions":"Preheat oven to 350F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
Add pumpkin, milk, and raisins.
Mix completely.
Drop by tablespoonfuls onto an oil-sprayed baking sheet.
Bake 15 minutes, until bottoms are lightly browned.
Remove from oven and let stand 2 minutes.
Carefully remove from baking sheet with a spatula and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/61237/pumpkin-raisin-cookies"},{"id":"61223","title":"Mom's Roasted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"Preheat oven to 250.
Pick through seeds, remove stringy fibers.
Bring water and salt to boil, add seeds, boil 10 minutes.
Drain, spread on paper towels, pat dry.
Place seeds in bowl with oil and toss.
Spread evenly on cookie sheet.
Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp.","url":"https://recipe.bluelayer.org/recipe/61223/moms-roasted-pumpkin-seeds"},{"id":"61157","title":"Caramel Raisin Fudge","ingredients":"candies, caramels
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
butter, without salt
raisins, seeded","directions":"Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn).
Stir in condensed milk, then crushed cookies and raisins.
Spread in a foil lined, 8 x 8 pan.
(Either butter or spray cooking spray on the foil for easier removal).
Allow to cool, then refrigerate.
Cut when totally cold.
Best kept refrigerated.","url":"https://recipe.bluelayer.org/recipe/61157/caramel-raisin-fudge"},{"id":"61155","title":"Chocolate Biscuit Oat Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
candies, caramels
butter, without salt
oats
oat bran, raw","directions":"Melt the chocolate and butter in the microwave on high for about 30 seconds.
Remove and give it a good stir.
The residual heat will melt off any remaining bits.
Once everything is melted, stir in the caramel, dulce de leche or honey.
Set aside.
In another bowl, roughly crush the biscuits/cookies.
You want them mostly crushed with some pea-size crumbs left for texture.
Pour the cookie crumbs, rolled oats and oat bran into the chocolate mixture and give it all a big good stir.
Prepare an 8x8 pan by laying a large sheet of cling wrap or foil on the base and up the sides of the pan but make sure it has a good overhang (for easy removal).
Pour the mixture into the pan and use a spatula to smooth the thick mixture.
It WILL look greasy.
Cover the pan with cling wrap or foil and refrigerate till firm, about 1 hour.
To serve, remove the hardened goodness from the pan using the overhanging foil and cut into 1x1 inch squares.
They get soft so make sure to keep in the fridge until serving time.","url":"https://recipe.bluelayer.org/recipe/61155/chocolate-biscuit-oat-squares"},{"id":"61152","title":"Middle East Butter Cookies (Mamool) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"May be purchased at a Middle-East grocer or possibly you may substitute with either vanilla or possibly almond extract.
Combine flour, sugar and butter; add in lowfat milk and flavoring.
Knead well into dough.
Form into small patties, flatten in palm of hand (cupped); fill with 1 tsp.
filling and close tightly.
Bake in 350 degree oven till lightly browned on the bottom, then broil till tops are lightly browned.
Sprinkle with confectioners' sugar when cold.","url":"https://recipe.bluelayer.org/recipe/61152/middle-east-butter-cookies-mamool-recipe"},{"id":"61137","title":"Ww Core Gi-Normously Big Breakfast Cookie","ingredients":"oats
raisins, seeded
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated","directions":"Preheat oven to 350.
Spray cookie sheet with nonstick baking spray
Mix all ingredients together.
Spoon 1 large mound on the baking sheet, and spread it out.
Bake 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/61137/ww-core-gi-normously-big-breakfast-cookie"},{"id":"61136","title":"Agression Cookies","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.
Mash, squeeze, knead, etc until it is completely blended.
Form into small balls about 1 to 1 1/2 inches in size.
Place on an ungreased cookie sheet.
Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat.
Bake at 350F (180C) F for about 10 to 12 minutes.
This is a good recipe to use when you need to get rid of some aggression because the dough is too heavy for most mixers.
So you have to use your hands and beat it!
You can also use peanut butter or butterscotch chips or a mixture of them.
Make about 3 dozens.","url":"https://recipe.bluelayer.org/recipe/61136/agression-cookies"},{"id":"61132","title":"Amazingly Nutritious (Raw) Oatmeal Raisin Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
spices, cinnamon, ground
raisins, seeded
apples, raw, with skin","directions":"To make the apple puree: quarter and core 3 medium apples.
Leave the peel on.
Place in the food processor and process until pureed.
Place oats and oat flour in a bowl.
Mix together.
Mix in remaining ingredients in order.
Drop in mounds on teflex sheets.
Flatten slightly.
Place in a dehydrator for 45 minutes at 145F, remove from teflex sheets and place on screen.
Continue dehydrating at 116F for 6 to 8 hours or until almost dry.
If you dont have a dehydrator, you can set your oven on the lowest setting and bake until mostly dry.","url":"https://recipe.bluelayer.org/recipe/61132/amazingly-nutritious-raw-oatmeal-raisin-cookies"},{"id":"61110","title":"No-Bake Maple Peanut Butter Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"In a heavy medium size saucepan, combine sugar, milk and syrup.
Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
Boil for 3 minutes.
Stir in peanut butter and vanilla.
Stir in oats.
Drop by rounded teaspoons onto waxed paper.
Cool for 3 to 4 hours, until firm.","url":"https://recipe.bluelayer.org/recipe/61110/no-bake-maple-peanut-butter-cookies"},{"id":"61107","title":"Chocolate Chunk Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
salad dressing, mayonnaise, regular","directions":"Preheat oven 350F.
Combine first 4 ingredients in medium bowl.
Mix in mayonnaise.
Shape dough by 2 tablespoons into balls.
Place on ungreased cookie sheet, spacing 2 inches apart.
Bake until tester inserted in centers comes out clean, about 12 minutes.
Cool.
(Can be prepared 2 days ahead.
Store in airtight container.)","url":"https://recipe.bluelayer.org/recipe/61107/chocolate-chunk-chocolate-cookies"},{"id":"61094","title":"Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/61094/meringue-mushrooms"},{"id":"61074","title":"Frozen Honey Mousse with Tart Cherry Cookies","ingredients":"cream, fluid, heavy whipping
honey
egg, white, raw, fresh
sugars, granulated
nuts, almonds
sugars, brown
nuts, almonds
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
honey","directions":"Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves.
Increase speed and beat until peaks form.
Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy.
With mixer running, gradually beat in sugar, then beat until peaks form.
Fold egg white mixture into cream mixture in 2 additions.
Fold in almonds, if desired.
Transfer to container, cover, and freeze overnight.
Preheat oven to 350.
Line 2 large baking sheets with foil.
Mix first 7 ingredients in bowl.
Stir butter and honey in another medium bowl.
Add flour mixture; stir to blend (dough will be thin).
Let stand at room temperature 20 minutes to thicken.
DO AHEAD: Can be made 4 hours ahead.
Cover; let stand at room temperature.
Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet).
Bake until deep golden, lacy, and bubbling, 9 to 10 minutes.
Cool cookies on sheet 5 minutes.
Using thin metal spatula, transfer cookies to racks to cool.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.
Divide honey mousse among 8 shallow serving dishes.
Garnish each serving with 1 cookie and serve, passing remaining cookies separately.","url":"https://recipe.bluelayer.org/recipe/61074/frozen-honey-mousse-with-tart-cherry-cookies"},{"id":"61073","title":"Brown Sugar-Butter Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients except flour in large bowl.
Beat at medium speed until creamy.
Reduce speed to low; add flour.
Beat until well mixed.
Divide dough in half.
Wrap each half in plastic food wrap; flatten slightly.
Refrigerate until firm (30 minutes or overnight).
Heat oven to 350F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 3-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are very lightly browned.
Cool 1 minute; remove from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/61073/brown-sugar-butter-cookies"},{"id":"61068","title":"Half Moons II","ingredients":"butter, without salt
nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).
Mix the butter with the nuts and sugar until well combined.
Add the flour and the vanilla and mix.
Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes.
Immediately remove from cookie sheets and roll in white sugar.","url":"https://recipe.bluelayer.org/recipe/61068/half-moons-ii"},{"id":"61044","title":"Brookes Homemade Cheese Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees.
Cream together butter and cheese.
Mix flour and salt.
Then add flour mixture into cheese and butter mixture.
Mix well.
Roll dough into 1 inch balls and place on ungreased cookie sheet.
Flatten and prick top with a fork.
Bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/61044/brookes-homemade-cheese-crackers"},{"id":"61011","title":"Pantry Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 425.
Mix all ingredients until it comes away from the sides of the bowl.
Flour your hands and knead 10 times in the bowl.
Flour a flat surface such as a counter or large cutting board and roll out dough into a free form shape about the size and shape of your cookie sheet.
Transfer dough to cookie sheet and press out more if needed.
(This is meant to be quick and easy, so don't worry about it looking perfect :)).
Bake for 5 minutes.
Remove from oven and add sauce, cheese and toppings of your choice.
Return to oven and bake for 10 more minutes.
(Check after about 8).
Cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/61011/pantry-pizza-crust"},{"id":"60979","title":"Beef Jerky Bbq Recipe","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
sauce, barbecue","directions":"If necessary, roll out meat slices as thin as possible.
Trim off fat.
Set oven at 220 and line cookie sheets with foil.
Brush one side of meat with sauce.
Put slices on cookie sheet; Don't STACK.
Sprinkle lightly with onion and garlic salts.
Cook for 8-9 hrs.
Turn meat after six hrs of cooking and brush with sauce.
Cold and store in a tightly covered jar or possibly sealed in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/60979/beef-jerky-bbq-recipe"},{"id":"60974","title":"Chocolate Walnut Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients.
Process or beat until it becomes dough-like.
(In a food processor the mixture will form a ball, and stick together.
With a mixer, it just turns into dough.
Dont over beat.)
Put aside.
Now, in your food processor, combine all the filling ingredients and process until finely chopped.
If you dont have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
Cut the dough into 4 pieces and dust each one with flour.
Dust the counter or tabletop with flour, too.
Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter.
Handle the dough gently, and dont be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin.
Cover the entire surface of this circle with some of the filling in a thin, even layer.
Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style.
Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point.
Place on an ungreased cookie sheet, bending slightly to form a crescent.
Repeat with the rest of the dough and filling.
Bake at 350F (180C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.","url":"https://recipe.bluelayer.org/recipe/60974/chocolate-walnut-rugelach"},{"id":"60972","title":"Soft Mexican Wedding Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
sugars, powdered
nuts, walnuts, english","directions":"Scale all the ingredients
Cream butter and vanilla extract until it becomes light and fluffy
Add the powdered sugar and the flower continue to mix
Add the chopped walnuts or pecans then give it a mix for five seconds
Scoop the cookie dough and place it on parchment paper
Place the cookie dough in the freezer for 15 minutes
Bake the cookies at 350 for 10 to 15 minutes or until the bottom of the cookie turns brown
Allow the cookies to cool down for 10 minutes then sift powdered sugar on top of the cookies","url":"https://recipe.bluelayer.org/recipe/60972/soft-mexican-wedding-cookies"},{"id":"60962","title":"Mexican Wedding Cookies","ingredients":"wheat flour, white, cake, enriched
salt, table
butter, without salt
nuts, pecans
sugars, powdered
vanilla extract
sugars, powdered","directions":"Preheat the oven to 180C (350F).
Mix the flour, salt, and the pecans in a bowl with a whisk.
In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer.
Add the vanilla extract.
Add the flour mixture and blend the dough thoroughly.
(Avoid mixing too much!
It is okay to leave it slightly floury.)
Roll the dough into 3-4 cm balls.
Place them on the baking sheet that is not oil coated (this is important!)
leaving about 3 cm spaces between them.
Bake in the preheated oven for 15-20 minutes until lightly browned.
In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar.
Place them on the cooling rack.
When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer.
Cool them down completely.","url":"https://recipe.bluelayer.org/recipe/60962/mexican-wedding-cookies"},{"id":"60958","title":"Roasted Root Veggie Bisque","ingredients":"carrots, raw
parsnips, raw
squash, winter, butternut, raw
oil, olive, salad or cooking
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
leeks, (bulb and lower leaf-portion), raw","directions":"Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
Toss well to coat.
Roast for about 30 minutes, turning once, or till just about tender.
Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
When veggies are roasted, add to kettle along with 6 cups of chicken stock.
Simmer 1 1/2 hours or till veggies are very tender.
Puree about 3/4 of soup.
I like to leave some veggies unpureed for texture.
If too thick add enough stock to get desired consistancy.
Serve with croutons or crackers.","url":"https://recipe.bluelayer.org/recipe/60958/roasted-root-veggie-bisque"},{"id":"60956","title":"Fluffy Eggless Sugar Cookies","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 350F
Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier.
(Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
Add vanilla and milk to butter/sugar mixture.
(You can be flexible with the amount of vanilla you use).
Combine salt, flour and baking powder in a separate bowl.
Combine the dry and wet ingredients, using either a spatula or your hands.
(Dough should be a little bit sticky at this point).
Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness.
Coat one side with sugar.
(Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
Bake for 8-10 minutes, until bottom is lightly golden.","url":"https://recipe.bluelayer.org/recipe/60956/fluffy-eggless-sugar-cookies"},{"id":"60936","title":"no bake chocolate cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
vanilla extract","directions":"in a lge saucepan bring sugar, milk and butter to a boil, stirring.
remove from heat and stir in remaining ingredients.
drop by spoonfuls onto wax paper.
let it stand about 1 hour.","url":"https://recipe.bluelayer.org/recipe/60936/no-bake-chocolate-cookies"},{"id":"60920","title":"Chocolate Luster Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, powdered
cocoa, dry powder, unsweetened
syrups, corn, light
vanilla extract","directions":"In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute.
Stir well.
If necessary, continue microwaving on 50% power, stirring at 30 second intervals.
Stop microwaving before the chocolate completely melts and let the residual heat finish the job.
(Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently.
Immediately remove from the heat.
Sift the powdered sugar, and cocoa powder together into a medium bowl.
Combine the corn syrup and 1/3 cup water in a small saucepan.
Heat to just boiling, stir well.
Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth.
Stir in the melted chocolate and vanilla until completely smooth.
Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth.
Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work.
Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster.
Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze.
Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours.
Store in a single layer or layered with wax paper in an airtight container.
MAKES ENOUGH GLAZE TO DIP 25 5\" COOKIES OR 50 MEDIUM COOKIES.3\".","url":"https://recipe.bluelayer.org/recipe/60920/chocolate-luster-glaze"},{"id":"60913","title":"Cow Plop Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
salt, table
peanut butter, smooth style, without salt
oats","directions":"In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine.
Bring to a boil, stirring occasionally.
Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper.
Allow cookies to cool for at least 1 hour.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60913/cow-plop-cookies"},{"id":"60907","title":"Taku Glacier Lodge Herb Biscuits","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
spices, thyme, dried
parsley, fresh
spices, tarragon, dried
spices, basil, dried
spices, garlic powder
butter, without salt
water, bottled, generic","directions":"Preheat oven to 450 degrees.
Place all ingredients except butter and water in a mixing bowl; cut butter into mix so pieces are no smaller than a peanut.
Make a well and add cold water; work enough to make a slightly sticky dough.
Place dough on floured board; fold, turn it over and fold again.
Do this about 8 times.
You may need to add a little flour between folds if the dough is to sticky.
Pat into a square about 1-inch thick; cut into square biscuits or use a round biscuit cutter.
Place on an ungreased cookie sheet and bake for 25-30 minutes.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/60907/taku-glacier-lodge-herb-biscuits"},{"id":"60896","title":"Almond Roca","ingredients":"syrups, corn, light
sugars, granulated
butter, without salt
water, bottled, generic
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"In a large heavy saucepan, gently boil syrup, sugar, butter and water until\"hard crack\"; appears on a candy thermometer, 300F (150C).
Do not stir.
This step takes at least 20 minutes.
Remove from heat, add almonds and stir well.
Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.
As they melt, spread the chocolate chips evenly over the candy.
Cool in the refrigerator or freezer.
Break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60896/almond-roca"},{"id":"60885","title":"Lapyoshka (Russian Flat Bread)","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the sugar in a small glass bowl and add about half of the water.
Sprinkle the yeast on the surface of the water and do not stir.
Allow to set while measuring the rest of the ingredients.
The yeast, water and sugar will begin to get a little foamy.
Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface.
Combine the dry ingredients together a little with your finger tips.
Don't worry, it will all get thoroughly mixed later.
Make a hollow in the center of your pile of flourlike the middle of a volcano.
Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano.
Be careful that it doesn't get away from you.
Now with your finger tips, move it all around until the liquid is pretty much soaked up.
Then add the remaining water in the same way.
You should have a messy wad of ingredients that you can get your hands into.
Work all remaining flour into the dough until it becomes smooth and elastic.
If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own.
It's right when it feels really nice to work.
Now, the fun part.
Here's where you get your therapy.
Kneed the dough for a full five minutes.
Fold it.
Turn it.
Push it.
Punch it.
Really work it.
If you don't cheat on this part, you'll have a really nice consistency in your bread.
After your five minutes of fun, form it into a little mound, cut an X in the top with a knife and pop it in an oiled bowl and cover with a damp towel.
Let it sit in a warm place for 2-3 hours or until doubled in size.
Heat your oven to about 400F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute.
Divide it in half with a knife and form two mounds.
Oil a cookie sheet or large baking tray.
Stretch your dough into a 16-18 inch round.
It will be about 1/2 inches thick.
Don't worry about getting it perfect.
Just stretch it however you like.
Pop the first one in the oven for about 15 minutes or until golden.
Remove the tray and turn the flat bread bottom up to cool just a bit.
Form another round and bake the second one while you enjoy the first.
You'll need the second!
You can slice this flat bread if you like, but it's much more fun if you just tear it apart!
This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything.","url":"https://recipe.bluelayer.org/recipe/60885/lapyoshka-russian-flat-bread"},{"id":"60884","title":"Cinnamon Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer.
Bring to a boil over medium heat.
After it boils, stir the mixture occasionally.
Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown.
Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon.
Stir in the butter until melted, then the peanuts and baking soda.
Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).
Let harden, uncovered, in a cool place, 30 to 45 minutes.
(To wash the saucepan, soak it overnight.)
Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60884/cinnamon-peanut-brittle"},{"id":"60880","title":"Arthur's Fish Batter Recipe","ingredients":"sauce, fish, ready-to-serve
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
onions, raw
salt, table","directions":"Dip moistened fish pcs proportionately but lightly in the flour.
Dust off any excess flour and allow pcs to air dry on eaxed paper, about 5 min.
Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick.
beat in the onion pwdr and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer.
Brown about 4 min per side.
Arrange on cookie sheet in 325 oven till all pcs have been fired.","url":"https://recipe.bluelayer.org/recipe/60880/arthurs-fish-batter-recipe"},{"id":"60877","title":"Rosemary Roasted Pecans","ingredients":"nuts, pecans
butter, without salt
butter, without salt
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table","directions":"Preheat oven to 350 degrees.
In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
Return the pecans to the oven for another 10 minutes.
Remove from oven again and add the salt and the other 2 tablespoons of butter.
Stir the pecans well and return to the oven for another 10 minutes.
In a small bowl, mix the rosemary, cayenne and brown sugar.
Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm.
(I used a large Ziploc bag and shake the mixtures together).
Serve warm.","url":"https://recipe.bluelayer.org/recipe/60877/rosemary-roasted-pecans"},{"id":"60867","title":"Peanut Brittle Candy","ingredients":"sugars, granulated
water, bottled, generic
syrup, maple, canadian
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Cook in eletric skillet at 350 degrees for 8 minutes until golden tan.
Add baking soda; stir.
Pour on cookie sheet and spread with spatula.
DONT OVER COOK.","url":"https://recipe.bluelayer.org/recipe/60867/peanut-brittle-candy"},{"id":"60864","title":"Quick Oatmeal Cookie Ice Cream","ingredients":"raisins, seeded
oats
spices, cinnamon, ground
ice creams, vanilla","directions":"Mix all ingredients together.
Eat right away or freeze until ready.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60864/quick-oatmeal-cookie-ice-cream"},{"id":"60859","title":"Healthy Nutbuttery Cookie Dough Dip (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
oats
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.
You might need to add more liquid to reach the desired cookie dough consistency.
Transfer to a bowl and stir in chocolate chips.
Refrigerate overnight and then dig in :).","url":"https://recipe.bluelayer.org/recipe/60859/healthy-nutbuttery-cookie-dough-dip-vegan"},{"id":"60836","title":"Pear Paste and Cheddar Crackers","ingredients":"pears, raw
lemon juice, raw
sugars, granulated
cheese, cheddar
cookies, graham crackers, plain or honey, lowfat","directions":"Core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds).
Barely cover the pears with water; simmer until pears are soft.
Puree the pears in a food processor, and return pears to a clean saucepan.
Add the sugar and cook until very thick, make sure you are stirring regularly.
Pour the mixture into a lined deep baking tray and leave to firm at room temperature.
Cut into pieces and serve with cheddar cheese and water crackers.","url":"https://recipe.bluelayer.org/recipe/60836/pear-paste-and-cheddar-crackers"},{"id":"60831","title":"Pecan Cranberry Oatmeal Cookies","ingredients":"butter, without salt
honey
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
nuts, pecans
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 .
In a bowl (I use a stand mixer), beat together the Earth Balance, honey or agave (see tip below), sugar and vanilla.
In another bowl, whisk together the flour, oats, baking soda, and salt.
Stir the flour mixture into the butter mixture.
Add the chocolate chips, if youre using them, as well as most of the cranberries and pecans.
Reserve some of the cranberries and pecans for the the tops of the cookies.
Roll the dough into golf-ball-sized balls and flatten slightly.
Decorate with remaining pecans and cranberries.
Bake for 11 minutes.
The longer you bake them, the harder/crisper they will be, so time them.
Tip: if you spray your measuring cup with a little oil before you measure the honey/agave, it will slide right out.","url":"https://recipe.bluelayer.org/recipe/60831/pecan-cranberry-oatmeal-cookies"},{"id":"60830","title":"Ginger Peppernuts","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
salt, table
sugars, powdered","directions":"Preheat oven to 300.
Combine butter and brown sugar in saucepan to melt.
Sift together flour, ginger, soda, and salt.
Stir into butter mixture.
Pat dough into square or rectangle shape on cookie sheet.
Cut like you would a cake or bars into bite-size pieces.
Do not separate.
Bake 20 minutes.
After removing from oven, re-cut peppernuts along the same lines.
Cool, then toss in powdered sugar to coat.","url":"https://recipe.bluelayer.org/recipe/60830/ginger-peppernuts"},{"id":"60806","title":"Homemade Honey Granola","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
honey
salt, table
oats","directions":"Melt the margarine in a 3-quart saucepan over medium heat.
Add the honey and salt.
Heat the honey briefly with the margarine and then add the oatmeal.
Stir.
Turn the mixture onto an ungreased 9 by 13-inch cookie sheet.
Spread the granola out evenly and bake it at 375 for 10 minutes.
It should be a toasty brown.
Remove it from the oven and allow to cool and crisp up in the pan.
Store it in a clean coffee can or sealed canister.
Add 1/2 cup nuts and dried fruit if desired after granola is cool.
Serve with milk, on yogurt, or eat by the handfull.
Whatever suits you best.","url":"https://recipe.bluelayer.org/recipe/60806/homemade-honey-granola"},{"id":"60789","title":"Anzac Biscuits (Cookies) Recipe","ingredients":"sugars, granulated
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"ANZAC day is celebrated in Australia on April 25.
On this day in 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history.
The fallen soldiers of all wars are now commemorated on ANZAC day.
Another cookbook stated which these cookies were sold to raise money to help returned veterans.
In saucepan place butter, treacle, soda, sugar and mix with boiling water.
Bring slowly to boil, remove and add in dry ingredients.
Mix well.
Place spoonfuls about 3 inches apart on well greased cookie tray.
Bake at 275F about 25 minutes.
converted from his mother's handwritten cookbook to US measures.","url":"https://recipe.bluelayer.org/recipe/60789/anzac-biscuits-cookies-recipe"},{"id":"60781","title":"Raspberry Chocolates","ingredients":"raspberries, raw
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"You will also need 30 mini cupcake wrappers, 2 piping bags or a washable piping tube, or an empty squeeze bottle.
You can just use a spoon, but it will be more difficult.
Gently wash raspberries and set them hole side down on a paper towel to dry.
Set aside.
Seperate 30 mini cupcake wrappers and set aside.
Melt milk chocolate chips in the microwave for 1 to 2 minutes.
Remove and stir until smooth.
Heat longer if needed.
Dont add any liquid, it can ruin the consistency.
Spoon into a piping bag.
Working in batches of one to five at a time (see note below), fill cupcake wrappers about 1/4 to 1/3 full.
Place 3 raspberries, hole side down, in each wrapper on top of the chocolate.
The wrapper will be triangular instead of circular.
Repeat with the remaining chocolate and raspberries.
Place on a cookie sheet and cover with plastic wrap.
Refrigerate for 30 minutes or until chocolate is set.
Remove from the refrigerator and unwrap each chocolate.
Place back on the cookie sheet.
Melt white chocolate in the microwave for 1 minute and stir until smooth.
Heat longer if needed.
Spoon into a new piping bag.
Drizzle the white chocolate over the berries in a thin but steady stream, covering 3 or so at a time.
Much of the chocolate will end up on the cookie sheet, but the berries will be prettier when the chocolate is drizzled like this.
Repeat with the remaining chocolates.
Immediately remove from the cookie sheet (see note below) and place on a serving platter.
Serve within an hour or two, or refrigerate and use the same day.
Remove from the refrigerator at least 30 minutes before serving.
Notes:
You fill the wrappers with milk chocolate in batches because if all the wrappers are filled at the same time, the chocolate hardens a bit and its harder to place the raspberries where you want them.
Too much chocolate overpowers the raspberries.
Too little chocolate wont hold the berries well, and wont taste as good.
Filling the wrappers about 1/4 to 1/3 full is just the right amount.
The white chocolate hardens pretty quickly.
If the raspberry chocolates arent moved quickly, the chocolate will break off when you lift them from the cookie sheet.
These dont keep well because the berries dont refrigerate well overnight.
They arent nearly as pretty and dont taste very fresh.","url":"https://recipe.bluelayer.org/recipe/60781/raspberry-chocolates"},{"id":"60764","title":"Brown Paper Bag Pecan Brittle","ingredients":"nuts, pecans
sugars, granulated
butter, without salt","directions":"Line a cookie sheet with greased foil.
Spread pecans on top.
Mix sugar and butter in a large pan.
Using a long handled wooden spoon, heat and stir constantly until the mixture turns the color of a brown paper bag.
Pour over pecans.
cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/60764/brown-paper-bag-pecan-brittle"},{"id":"60761","title":"Oat Bran Biscuits (Cookies)","ingredients":"butter, without salt
syrup, maple, canadian
oats
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
milk, buttermilk, fluid, cultured, lowfat","directions":"Melt butter & golden syrup together over a low heat.
Combine oats, oatbran, flour & sugar in a mixing bowl, stir in butter mixture & milk and mix to form a soft dough.
Knead lightly on a floured surface then roll out dough to 3mm thickness.
Cut out biscuits using a 6cm round cutter.
Place on a non-stick or baking paper lined tray and prick well with a fork.
Bake at 180.C for 10-15 minutes.
If desired, spread cooled biscuits with your favourite icing & sandwich together.","url":"https://recipe.bluelayer.org/recipe/60761/oat-bran-biscuits-cookies"},{"id":"60725","title":"Parmesan & Prosciutto Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F and position racks to top third and centre of the oven.
Sift flour, cream of tartar, baking powder, salt and pepper into a medium bowl.
Rub butter into the flour until the mixture looks like fine breadcrumbs.
Stir in prosciutto and cheese.
Add buttermilk and stir until the dough is moistened and begins to hold together.
Knead briefly in the bowl just to form a light dough.
(Light handling is the secret to great scones).
Turn dough out onto a lightly floured surface.
Pat out into 1/2 inch thickness.
Using a 21/2 inch round or heart shape cookie cutter, cut out scones and place 1 inch apart on ungreased baking sheets.
Brush tops of scones with the extra buttermilk.
Bake until well risen and golden brown, about 15-20 minutes.
Half way through baking, change positions of baking sheets from top to bottom.
Serve warm, with butter.","url":"https://recipe.bluelayer.org/recipe/60725/parmesan-prosciutto-scones"},{"id":"60707","title":"Cheddar Cheese Nippers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
butter, without salt
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times.
Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball.
Roll the dough out into a 1/8-inch thick layer.
If dough is too sticky, refrigerate for about 15 minutes before rolling.
Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter.
Gently lay the cut-out crackers onto the parchment paper.
Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes.
Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.","url":"https://recipe.bluelayer.org/recipe/60707/cheddar-cheese-nippers"},{"id":"60661","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
honey
molasses
water, bottled, generic","directions":"In the bowl of a food processor or stand mixer, combine flours, sugar, salt, baking powder and cinnamon.
Pulse a few times or mix until combined.
Add the cold butter and pulse (or mix) until texture is dry and crumbly.
In a separate bowl, mix together the honey, molasses and water.
Add this into the food processor or stand mixer and blend together until it forms a ball.
Wrap in plastic wrap and chill for one hour.
Preheat oven to 350 F. Roll the dough out on a well floured surface.
Roll the dough out to approximately 1/4 (thicker for chewier, thinner for crisper, according to your preference) and cut with cookie cutters or cut into rectangles.
Make fork marks in the dough.
Transfer to parchment paper lined baking sheets.
Sprinkle with sugar or cinnamon/sugar before baking.
Bake for 11-15 minutes until golden and crisp.","url":"https://recipe.bluelayer.org/recipe/60661/homemade-graham-crackers"},{"id":"60650","title":"Pain Brie (\"crushed\" Bread of Normandy)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Dissolve the yeast in one cup of lukewarm water in a large bowl.
After a minute or two, add one cup of flour and mix.
Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
Cover the bowl with a towel and let the dough rise overnite at room temperature.
The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Now, take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes.
Form the dough into a ball, place on a board or counter and cover with plastic wrap.
Let the dough rise for two and a half hours at room temperature.
Pre-heat the oven to 425 degrees.
With a small, sharp knife, make five parallel cuts, approximately 1/4\" deep, along the top of the loaf.
Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.","url":"https://recipe.bluelayer.org/recipe/60650/pain-brie-crushed-bread-of-normandy"},{"id":"60649","title":"Yummy, Chewy Ginger Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground","directions":"Preheat oven to 350F.
Combine sugar, flax and water mixture, margarine, and molasses and mix well.
Add remaining ingredients and mix well, too.
If its very dry (which it was for me), add some water and mix again; it took me almost 1/4 cup.
Shape dough into little balls, top with a bit of sugar if you'd like.
They'll flatten themselves out when baking.
Place balls on ungreased cookie sheet or oven pan.
Pop 'em in the oven for 8-10 minutes, remove, and put them on a plate to cool for about 10 minutes.
Hoard them.
They will be gone very, very soon.
:).
*You have to watch these very well, and every few minutes take one cookie off the pan and check the bottom, because anything with molasses will burn very easily!
Just keep and eye out, and yes they will be very soft when you take them out.
Be careful not to break them; they'll harden a bit when cooling.","url":"https://recipe.bluelayer.org/recipe/60649/yummy-chewy-ginger-cookies"},{"id":"60648","title":"The Best No Bake Cookies","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt","directions":"Measure the oats and place in a large bowl.
Measure peanut butter and set aside.
Melt the butter in a medium to large saucepan, and add the cocoa.
Alternate the sugar and milk, stirring after each addition.
Let the mixture come to a good boil and boil it for exactly one minute.
Any less and they won't set, any more and they will be dry.
Pour the mixture over the oats and stir until well combined.
Stir in the peanut butter.
Drop in desired size on wax paper and let set.","url":"https://recipe.bluelayer.org/recipe/60648/the-best-no-bake-cookies"},{"id":"60635","title":"Almond Crescents","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Preheat oven to 350F.
Mix butter and sugar in large bowl with electric mixer until light and fluffy.
Gradually add flour, beating until well blended after each addition.
Add almonds; mix well.
Shape rounded tablespoonfuls of dough into 2-inch crescents.
Place, 2 inches apart, on ungreased parchment- or foil-covered baking sheets.
Bake 10 to 14 min.
or until lightly browned.
Remove from baking sheets to wire racks.
Cool completely.
Microwave chocolate in microwaveable bowl on MEDIUM 1-1/2 to 2 min.
or until chocolate is almost melted.
Stir until completely melted.
Dip one end of each cookie into chocolate; sprinkle with pistachios.
Return to wire racks; let stand until chocolate is firm.","url":"https://recipe.bluelayer.org/recipe/60635/almond-crescents"},{"id":"60627","title":"Turtle Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
salt, table
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"In the bowl of an electric mixer, combine the flour, brown sugar, and butter.
Mix on medium speed until well combined.
Firmly press the mixture into the bottom of an ungreased 9 x 13 pan.
For the pecan layer, in a small bowl, mix the pecan halves and salt together.
Layer the pecan halves over the crust.
In a medium pan, cook the butter and brown sugar over medium high heat, until boiling.
Cook for 3 minutes, then remove from heat.
Pour the mixture evenly over the pecan halves.
Place the pan in a 350F oven, and cook for 15 minutes, or until golden and bubbly.
Remove from the oven and sprinkle the chocolate chips over the pecans.
Allow the chips to soften for a few minutes, then gently swirl the chocolate over the pecans.
Sprinkle with finely chopped pecans, and let cool for two hours.
Cut into bars, serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/60627/turtle-cookie-bars"},{"id":"60605","title":"Eggnog Muffins with Eggnog Icing","ingredients":"eggnog
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, powdered
eggnog
spices, nutmeg, ground","directions":"In a medium bowl measure out the eggnog and briefly set aside.
In a small mixing bowl whisk the flour, baking powder and salt.
Add the flour mixture to the bowl of eggnog and whisk until well-blended, about 50 turns (yes I counted!).
Scoop 2 cookie scoops into each regular-sized muffin liner or greased muffin tin.
Bake in a 350-degree F oven for 13-16 minutes or until an inserted toothpick comes out clean.
Let cool 10 minutes.
For the icing, mix the powdered sugar and eggnog.
Drizzle the muffins with eggnog icing and a sprinkling of fresh nutmeg over the slightly cooled muffins.
(Note: Go easy on the nutmeg if youre not used to using it; it is strong.
A little goes a long way.)","url":"https://recipe.bluelayer.org/recipe/60605/eggnog-muffins-with-eggnog-icing"},{"id":"60599","title":"Chilli and Cheese Savoury Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sauce, peppers, hot, chili, mature red, canned
salt, table
cheese, parmesan, hard
cheese, cheddar
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine both of the flours, the chilli falkes and salt in a food prcessor bowl.
Whiz until just combined.
Add cheeses and mix very briefly.
Add the butter and whiz until the mixture resembles coarse breadcrumbs.
Add the milk and process until the mixture forms a ball.
Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip.
Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
Roll the log in baking paper and twist the ends.
Chill in the refrigerator until firm enough to slice.
The mixture can also be frozen at this stage.
Preheat your oven to 180C
Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays.
No need to grease the trays.
Bake 12-15 minutess or until golden.
Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
Makes 40-50 biscuits.","url":"https://recipe.bluelayer.org/recipe/60599/chilli-and-cheese-savoury-biscuits-cookies"},{"id":"60587","title":"Mayonnaise Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salad dressing, mayonnaise, regular
beans, snap, green, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated","directions":"Sieve flour and baking powder, set aside.
Mix the mayonnaise, sugar, salt and vanilla paste.
Add the flour to the mayonnaise and mix well.
Depending on the brand of mayonnaise you may need to add an extra tablespoon of flour if it is still sticky.
Form into small balls and roll in extra sugar.
Place onto baking tray and bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/60587/mayonnaise-biscuits-cookies"},{"id":"60578","title":"Tortilla Chip Wreath","ingredients":"vanilla extract
snacks, tortilla chips, light (baked with less oil)
shortening, vegetable, household, composite","directions":"Line cookie sheet with waxed paper.
Draw 6 inch circle on paper.
In large micro-safe bowl, place candy coating and shortening.
Microwave on MEDIUM for 6 to 7 minutes or until well melted, stirring once halfway through melting.
Stir until smooth.
Dip chips, one at a time, in candy coating; remove excess with a spoon.
Arrange coated chips randomly around outside of 6 inch circle.
Continue to overlap and stack chips in wreath shape.
Decorate with gumdrops.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/60578/tortilla-chip-wreath"},{"id":"60571","title":"Vegan Chocolate Chip Oatmeal Cookie","ingredients":"seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes.
In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside.
In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined.
Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined.
Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated.
On low speed, mix in the oats and chocolate chips.
Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets.
Bake the cookies at 350 degrees F for about 12 minutes, until the cookies are set and lightly golden.
Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying!","url":"https://recipe.bluelayer.org/recipe/60571/vegan-chocolate-chip-oatmeal-cookie"},{"id":"60557","title":"Bagels (In Metric Converstion for Europeans)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table","directions":"Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
Heat water and butter to 120-130F.
Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
Add 1/2 cup flour, beat at high speed 2 minutes.
Stir in more flour to make a stiff dough.
Knead 8-10 minutes.
Cover and let rise.
Punch down.
Cover; let rest 15 minutes.
Remove from bread machine.
Divide dough into 12 pieces; shape 3 pieces into smooth balls.
Poke a 1-inch hole in each.
Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
Drain on towels.
Repeat for rest of dough.
Place on greased cookie sheet.
Bake at 375F (190C) for 20-25 minutes.
Remove from sheets and cool.
If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.","url":"https://recipe.bluelayer.org/recipe/60557/bagels-in-metric-converstion-for-europeans"},{"id":"60544","title":"Easy Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients in bread machine pan.
Process on dough setting.
At the end of the cycle, remove dough from machine; place it on parchment paper.
Punch down dough.
Shape dough into baguete-shaped loaf about 12 inches long.
Place loaf on cornmeal-coated cookie sheet and with sharp knife, make 1 deep lenghtwise slash in top of loaf.
Cover; let rise in warm place for about 1 hour.
Brush loaf with egg white, if desired.
Heat oven to 375 degrees F. Bake loaf for 25 to 35 minutes.
Variation: You can add 1 tsp dark sesame oil to the recipe if you desire.
Sprinkle the loaf with same sesame seeds before putting it in the oven.","url":"https://recipe.bluelayer.org/recipe/60544/easy-italian-bread"},{"id":"60527","title":"White Cream Decorator Frosting","ingredients":"shortening, vegetable, household, composite
sugars, powdered
salt, table
water, bottled, generic
vanilla extract","directions":"Using an electric mixer, cream the shortening in a large bowl.
Add the sugar gradually, blending well, and beat until fluffy.
Beat in the salt, and then add the water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
Add the vanilla and beat on high until very fluffy.
This frosting can be transferred to a pastry bag fitted with decorator tips for decorating cakes.
Add food colorings of your choice for decorating cakes and cookies.
If you cant find clear vanilla extract, you can use regular vanilla extract, but your icing wont be white.
The regular extract will add a cream color to the icing.","url":"https://recipe.bluelayer.org/recipe/60527/white-cream-decorator-frosting"},{"id":"60520","title":"Lemon Gingerbread Ice Cream Sandwich","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, black
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkling the baking soda over top then adding the boiling water.
Whisk.
Blend flour to the salt in a large bowl.
In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough.
Divide, wrap in plastic and chill for one hour.
Put the dough ball into 2 sheets of wax paper.
Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet.
Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles.
Prick with fork.
Transfer to a cookie sheet.
Chill for 30 minutes.
repeat wtih remaining dough.
Preheat oven to 325F Grease the cookie sheets.
Transfer the rectangles.
Bake 8 to 10 mins or until set but still soft.
Franfer to wire rack and cook completely unless you want soup.
Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon.
Freez 20 mins or until firm.
When bread is cooled, spread the ice cream on the bread.
Pat filling down with a spatula.
Place the second cookie on top.
Press down gently.
NOTE GENTLY.
Too much pressure and you will have an interesting jigsaw pattern.
Scrape away the filling that goes past the edge.
Use it to fill in the corners.
Smooth.
Repeat with remaining cookies.
Wrap in plastic wrap and freeze until firm about 30 minutes.
Note of course other flavors besides lemon can be used.","url":"https://recipe.bluelayer.org/recipe/60520/lemon-gingerbread-ice-cream-sandwich"},{"id":"60508","title":"Garlic Dill Breadsticks (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, garlic powder
dill weed, fresh
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Lighty grease and sprinkle corn meal on cookie sheet.
Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and roll out into sticks sizes of your liking, onto cookie sheets and brush with milk.
Bake at 400 degrees for 8-12 minute
or until a light golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before shaping into bread sticks.","url":"https://recipe.bluelayer.org/recipe/60508/garlic-dill-breadsticks-bread-machine"},{"id":"60500","title":"Butterscotch Fondue Sauce Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, brown
butter, without salt
vanilla extract
alcoholic beverage, distilled, rum, 80 proof","directions":"In 4 c. measure, combine evaporated lowfat milk, brown sugar and butter.
Cook uncovered 4 min, stirring occasionally.
Stir in vanilla; cold slightly.
Serve in fondue pot or possibly warmer dish at the table with fruits, cake or possibly cookies to dip into the sauce.
Makes 1 1/3 c..
This sauce is good for fondue, ice cream or possibly spice cakes and puddings.
Keeps well in the refrigerator for quick reheating in the jar.","url":"https://recipe.bluelayer.org/recipe/60500/butterscotch-fondue-sauce-recipe"},{"id":"60480","title":"Jammy Window Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
jams and preserves, apricot
sugars, granulated","directions":"Cream the butter and sugard, then add the flkour, milk and vanilla.
Mix to make a soft but not-too sticky dough.
Refrigerate the dough for 30 minutes.
Preheat oven to 375F Roll out the cooled dough to approximately 1/4 inch thick, cut out rounds and place on a greased cooking pan.
Spread a little of the jam onto the base and then place another round with your shape cut-out on top.
Try not to re-roll the dough too often as it will become hard.
Sprinkle generously with (flavored) sugar and bake at 375F for 10-12 minutes, until just golden brown.","url":"https://recipe.bluelayer.org/recipe/60480/jammy-window-cookies"},{"id":"60478","title":"Liron's Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground
molasses
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded","directions":"MIx ingredients 1-4 together and 5-9 together.
Combine both mixtures together.
Form cookies.
Bake at 365 for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/60478/lirons-oatmeal-cookies"},{"id":"60454","title":"Roasted or Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
oil, olive, salad or cooking
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight.
After seeds have soaked in saltwater, drain seeds but DO NOT RINSE!
Pour seeds onto paper towels and blot dry.
Preheat oven to 400 degrees.
Line a shallow cookie sheet or jelly roll pan with aluminum foil.
Combine olive oil and melted butter.
Add the pumpkin seeds.
ROASTED PUMPKIN SEEDS:
After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes.
Seeds should be golden brown and toasty, but not overdone when removing them from the oven.
Let seeds cool before eating.
Its hard but worth it!
CANDIED PUMPKIN SEEDS:
After combining the seeds with the oil/butter mixture, add the sugar and stir well.
Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes.
Due to the sugar content, this mixture tends to burn more easily.
When seeds turn caramel in color, remove them from the oven.
Spread hot seeds over wax paper or a greased cookie sheet to cool.
We like to sprinkle ours with cinnamon!","url":"https://recipe.bluelayer.org/recipe/60454/roasted-or-candied-pumpkin-seeds"},{"id":"60453","title":"Chocolatey Crunchies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the chocolate chips in the microwave or on the stovetop on low heat.
Stir in the peanut butter (make sure it is unsalted peanut butter).
Take the pot off the heat and stir in cereal until well coated.
If your cereal is on the plain side, add a drizzle of maple syrup to flavor it up.
Drop by big spoonfuls on a cookie sheet lined with parchment paper.
Chill in the refrigerator for at least half an hour (try to be patient!
).","url":"https://recipe.bluelayer.org/recipe/60453/chocolatey-crunchies"},{"id":"60437","title":"Candy Cookie Jar Mix","ingredients":"sugars, granulated
sugars, brown
vanilla extract
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients in a medium bowl.
Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.
Store in an airtight container.
Attach this to the Jar.
Candy Cookies.
Makes 3 dozen cookies.
1 cup unsalted butter or margarine, softened.
1 large egg.
1 package Candy Cookie Mix.
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks).
Preheat oven to 350 degrees F.
In the large bowl of an electric mixer, beat the butter until it is smooth.
Add the egg, and continue beating until the egg is combined.
Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated.
Form the cookies into 1 1/2-inch balls& place them 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges.
Remove from oven, and cool on cookie sheet for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/60437/candy-cookie-jar-mix"},{"id":"60436","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"in large bowl or food processor mix flour and salt.
working fast cut butter into flour with a pastry blender, two knives or the food processor until particles are pea sized.
add 1 tbsp water at a time, using a tossing motion to mix, until particles can be gathered into a ball.
flatten dough into aprox 4 1/2 inch pancake.
cover with plastic wrap and chill one hour or up to 3 days (or freeze 30 minutes).
roll chilled dough into a 1/4 inch thick 12 in diameter circle.
using a cookie cutter (3 inch x 2 inch) cut out 12 large pieces.
place shapes in a circle on a piece of double wax paper.
prick with fork every 1/2 inch.
microwave on high for 3 1/2 - 4 minutes until opaque and dry, but NOT browned; rotate paper halfway through cooking.
remove from microwave and cool on cooling rack.","url":"https://recipe.bluelayer.org/recipe/60436/pate-brisee"},{"id":"60433","title":"Chocolate Chip Cookies (Grain Free/Gluten Free/Dairy Free)","ingredients":"nuts, almonds
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, stir together wet ingredients.
Mix wet ingredients into dry.
Then fold in the chocolate chips.
Form 1/2 inch balls and press onto a greased baking sheet.
Bake at 350 degrees F for 7-10 minutes.
Cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/60433/chocolate-chip-cookies-grain-free-gluten-free-dairy-free"},{"id":"60421","title":"Crunchy Mallow Candy","ingredients":"candies, semisweet chocolate
peanut butter, smooth style, without salt
candies, marshmallows","directions":"Cut each square of chocolate into 4 pieces.
Melt chocolate with peanut butter over double boiler over hot but not boiling water.
Stir until well blended.
Cool slightly.
Fold in marshmallows.
Drop by tablespoonfuls onto waxed paper lined cookie sheets.
Chill until firm and store in fridge.","url":"https://recipe.bluelayer.org/recipe/60421/crunchy-mallow-candy"},{"id":"60419","title":"Apricot, Coconut and Almond Bars","ingredients":"water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
butter, without salt
sugars, brown
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
oats
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350*F. Butter a 10\"x15\" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes).
Drain apricots and return to the pan.
Add butter, brown sugar, honey and salt and cook until butter is just melted.
Transfer to a bowl.
Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
Stir the coconut and almonds into the apricot mixture along with the oats and flour.
Spread the mixture in the cookie sheet in an even layer.
Bake for about 25 minutes, until golden.
Let cool on a rack, then cut into 16 bars.
Note:.
The bars can be stored in an airtight container for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/60419/apricot-coconut-and-almond-bars"},{"id":"60415","title":"Garlic-Pepper Parmesan Crisps","ingredients":"cheese, parmesan, hard
spices, garlic powder
spices, pepper, black","directions":"Heat oven to 350 degrees F.
Combine all of the ingredients in a small bowl stirring well.
Sprinkle cheese mixture into the center of a 1 1/2-inch round cookie cutter on a greased cookie sheet.
Repeat, placing 16 circles on the cookie sheet.
Bake for 9-10 min or until golden brown.
Cool slightly on baking sheets, then remove to a wire rack to cool completely.
Repeat procedure 5 more times with remaining cheese mixture.","url":"https://recipe.bluelayer.org/recipe/60415/garlic-pepper-parmesan-crisps"},{"id":"60404","title":"Maytag Blue Cheese Shortbread","ingredients":"cheese, blue
butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
salt, table
nuts, walnuts, english","directions":"Beat the blue cheese and butter until creamy.
In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts.
Add to the blue cheese and butter mixture.
Roll into two logs and chill until firm.
Cut in 1/8 inch thick slices.
Place on a cookie sheet or sheet pan lined with parchment paper.
Bake at 375 degrees for 10-15 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/60404/maytag-blue-cheese-shortbread"},{"id":"60397","title":"Pig in the Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
pork sausage, link/patty, unprepared","directions":"Divide sausage, forming 30 to 36 \"Pigs\".
(About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
Sift together flour, baking powder and salt.
Cut in margarine as for pie dough.
Mix in milk, form into smooth ball.
Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide.
Wrap \"pig\" loosely in dough, overlapping on the bottom.
Do not pinch ends shut.
Prick top of each \"pig\" with a fork.
Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
May be frozen up to 4 months.","url":"https://recipe.bluelayer.org/recipe/60397/pig-in-the-blankets"},{"id":"60387","title":"No Bake Fudge Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
peanut butter, smooth style, without salt
oats
cocoa, dry powder, unsweetened
vanilla extract
raisins, seeded","directions":"Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
Stir well.
Drop by teaspoon onto waxed paper.
Let sit one hour.","url":"https://recipe.bluelayer.org/recipe/60387/no-bake-fudge-cookies"},{"id":"60369","title":"Brown Rice With Salsa and Black Beans","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sauce, salsa, ready-to-serve
beans, snap, green, raw
spices, cumin seed","directions":"Cook the brown rice according to package instructions.
If you want to make a cold dish spread it on a cookie sheet to cook fast.
Put rice into a mixing bowl and add the salsa, black beans and cumin.
Toss all ingredients together and serve either warm or refrigerate and serve cold.","url":"https://recipe.bluelayer.org/recipe/60369/brown-rice-with-salsa-and-black-beans"},{"id":"60357","title":"Glazed Bacon","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, pepper, black","directions":"Preheat oven to 300 degrees.
Line cookie sheet with parchment paper to keep from sticking.
Combine flour, sugar and pepper in a gallon plastic bag.
Put one bacon slice at a time in bag and shake to coat well.
Place bacon on the cookie sheet so they are not touching each other.
Bake for 30-40 minutes at 300 degrees.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/60357/glazed-bacon"},{"id":"60339","title":"Pistachio Thins","ingredients":"butter, without salt
nuts, pistachio nuts, raw
sugars, granulated
egg, white, raw, fresh
wheat flour, white, all-purpose, unenriched
spices, cardamom","directions":"Preheat oven to 300 degrees F (150 degrees C).
Grease cookie sheets.
Melt butter in a small saucepan over low heat.
Add pistachios and stir until butter is lightly browned and pistachios toasted.
Pour into mixing bowl.
Whisk in sugar and egg white.
Mix in the flour, cardamom or ginger and whisk until smooth.
Drop by teaspoonfuls about 2 inches apart on baking sheets.
Bake 12 to 15 minutes or until golden brown.
Immediately transfer cookies to rack to cool.","url":"https://recipe.bluelayer.org/recipe/60339/pistachio-thins"},{"id":"60322","title":"Old-Fashioned Graham Crackers with Turbinado Sugar","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
sugars, granulated","directions":"In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes.
With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water.
Mix for 30 seconds.
Repeat this step once, then add the remaining flour mixture and mix just to combine.
Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds.
Divide the dough in half.
Cover one half with plastic wrap and set it aside.
Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment.
Roll the dough out to about 1/8-inch thickness.
Repeat with the second half of the dough.
Chill the dough for about 30 minutes.
Preheat the oven to 350F.
Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board.
Using a square cookie cutter, cut out the dough, rerolling the scraps twice.
Put the cookies on a parchment paper-lined baking sheet.
Sprinkle each cookie with a pinch of turbinado sugar.
Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges.
Let cool for 10 minutes, then transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/60322/old-fashioned-graham-crackers-with-turbinado-sugar"},{"id":"60319","title":"Peanut Butter Oatmeal Cookies II","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
peanut butter, smooth style, without salt
oats","directions":"In a medium saucepan, put together the sugar, evaporated milk, cocoa powder, and butter; bring to a boil while stirring.
Boil for 1 minute; remove from heat.
Stir in the peanut butter and rolled oats.
Drop by heaping teaspoonfuls onto waxed paper.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/60319/peanut-butter-oatmeal-cookies-ii"},{"id":"60318","title":"Yogurt Berry Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
strawberries, raw
sugars, granulated
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping","directions":"Heat oven to 300F.
Combine all crust ingredients in bowl.
Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan.
Bake 15-20 minutes or until crust is evenly browned.
Cool 30 minutes.
Combine strawberries, sugar and yogurt in bowl.
Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form.
Gently stir into strawberry mixture.
Spoon strawberry mixture into cooled crust.
Cover; freeze 8 hours or overnight until firm.
Remove from freezer 30 minutes before serving.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/60318/yogurt-berry-pie"},{"id":"60302","title":"Grandmas Vanillekipferln","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
nuts, almonds","directions":"Rub all ingredients together in a bowl by hand until consistency of fine crumbs is reached.
Squeeze a small amount together in the palm of your hand until the dough sticks together.
Then shape into crescents and bake lightly at 295 degrees (use oven thermometer) for 40 minutes .
When cool, cover cookies with powdered sugar and enjoy.","url":"https://recipe.bluelayer.org/recipe/60302/grandmas-vanillekipferln"},{"id":"60288","title":"Fried Cookies - No Bake","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
corn, sweet, white, raw
oil, olive, salad or cooking","directions":"Sieve fine flour & semonila.
add castor sugar, oil and milk time to time to form a hard dough.
you might need more or lesser then 1/4 cup of milk.
keep dough a side for 30 minutes.
roll the dough around 1/4\" thick cut it in your desired shape.
dip it in corn flour mixture and deep fry on moderate hot oil untill golden brown.
take care that oil should not become too hot in any time, it will darken the cookies.
store in air tight container or serve by sprinkling castor sugar.","url":"https://recipe.bluelayer.org/recipe/60288/fried-cookies-no-bake"},{"id":"60267","title":"Swedish Cookies (Brunscrackers)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
sugars, granulated
sugars, granulated
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour and baking soda.
In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well.
Stir in the flour and mix until just incorporated.
Form dough into two, 1 inch thick elongated rolls the length of your cookie pan.
Place them on the cookie pan with enough space in between for them to spread.
Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter.
Remove from oven and let cool slightly for about 3 minutes.
Cut diagonally into 1 to 2 inch strips while still warm.
Remove individual cookies to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/60267/swedish-cookies-brunscrackers"},{"id":"60260","title":"African Ginger Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, ginger, ground
spices, pepper, red or cayenne
butter, without salt
water, bottled, generic","directions":"Sift the dry ingredients together into a bowl.
Rub in the fat thoroughly.
Add the liquid and mix to a firm dough.
Roll out on a floured board about 3/8 inch thick.
Cut into rounds.
Bake on a greased cookie sheet for about 15 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/60260/african-ginger-cake"},{"id":"60253","title":"Cafe Choc Chip Cookies","ingredients":"butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C Grease and line a biscuit tray.
Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.
Beat in the condensed milk.
Add the flour and mix on low speed until smooth.
Stir in the choc bits until well combined.
Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.
Press each ball gently with a floured fork.
Bake for 12-15 minutes or until lightly golden.
Remove from the oven and allow to cool on the trays.
Store in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/60253/cafe-choc-chip-cookies"},{"id":"60233","title":"Peppermint Thumbprints Recipe","ingredients":"peppermint, fresh
cheese, parmesan, hard
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 350 degrees.
In small bowl, mix all filling ingredients till well blended; set aside.
In large bowl, cream together powdered sugar, butter and vanilla.
Lightly spoon flour into measuring c.; level off.
Add in flour and mix till well blended.
If dough is too crumbly, add in 1 - 4 tsp.
lowfat milk.
Shape into 1/2 inch balls; place two inches apart on ungreased cookie sheets.
With thumb, make imprint in center of each cookie; fill with 1/8 to 1/4 tsp.
filling.
Bake at 350 degrees for 10-15 min or possibly till light golden around edges.
Cold.
5-6 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/60233/peppermint-thumbprints-recipe"},{"id":"60229","title":"Arnies Chicken Dinner","ingredients":"sauce, teriyaki, ready-to-serve
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"Marinade chicken in teriyaki sauce for 1 plus hours.
Preheat oven to 400.
Crush fried onions to small pieces.
I use the back of a big spoon.
Place in a bowl.
Dip chicken in onions crumbs.
Place chicken chicken on a sprayed cookie sheet.
Bake for 20 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/60229/arnies-chicken-dinner"},{"id":"60226","title":"Microwave Caramel Corn","ingredients":"corn, sweet, white, raw
leavening agents, baking soda
sugars, brown
butter, without salt
syrups, corn, light
salt, table","directions":"Blend the last 4 ingredients on high for 30 seconds, stir, bring to a full boil - cooking approx 2 minutes.
Then stir in the baking soda until well dissolved.
Put the popcorn in a large paper grocery bag, add nuts if desired.
Pour the syrup over the popcorn in the bag, roll up bag and shake.
Microwave 1 1/2 minutes.
Shake then place on a cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/60226/microwave-caramel-corn"},{"id":"60225","title":"Cinnamon Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grease the baking tray with a smidge of butter.
Sift the flour and ground cinnamon into a bowl.
Cut the butter into smallish pieces and add it to the flour and cinnamon.
Rub the mixture with your fingers until it looks crumbly.
Add the sugar and milk and knead the mixture into a soft ball.
Wrap the dough in cling film and put in fridge for 15 minutes.
Put the dough onto a floured surface and roll it out.
Use the cookie cutters to cut them into different shapes.
Bake the cookies for 10-15 mins until they are golden brown.
Leave to cool for about 20 minutes.
Sprinkle the cinnamon on top.
Enjoy!
:D.","url":"https://recipe.bluelayer.org/recipe/60225/cinnamon-cookies"},{"id":"60206","title":"Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350 degrees.
Mix the butter with the cheese and the seasonings in a large bowl.
Add the flour and knead into a smooth dough.
Pack the dough in batches into a cookie press and press through the flat, ridged-line opening onto an ungreased cookie sheet to form ''straws'' of about 2 1/2 to 3 inches in length.
Bake until golden (do not let them brown) and crisp, 15 to 20 minutes.
Remove from the pan with a metal spatula and let cool.
Serve or store in an airtight container.
(The straws are very fragile.)","url":"https://recipe.bluelayer.org/recipe/60206/cheese-straws"},{"id":"60203","title":"Chocolate Ice Cream Bowls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Blow up 6 balloons to about the size of an orange.
(This doesnt have to be exact; go for something big or just keep it small if youd like.)
Melt chocolate chips over low heat in a saucepan, or microwave for about 40 seconds or until chocolate has melted.
Let the chocolate cool off a bit so its no longer hot to the touch.
Dip the bottom of the balloon into the chocolate.
Use a twist and dip motion to coat the bottom half of the balloon.
Put a small dollop of melted chocolate onto a lined cookie sheet.
Place the balloon on top of each circle of chocolate and let it set for about 15-20 minutes.
Poke a small hole in the top of the balloon and let the air gently seep out.
Carefully pull the balloon from the walls of the chocolate bowl.
Fill the bowls with ice cream and enjoy!","url":"https://recipe.bluelayer.org/recipe/60203/chocolate-ice-cream-bowls"},{"id":"60186","title":"Aunt Gladys' Toffee","ingredients":"nuts, pecans
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
syrup, maple, canadian
water, bottled, generic","directions":"Crush 1-1/2 cups pecans, mix with 2 tsp sugar.
Divide into two equal batches, set aside.
Divide chocolate chips into two equal batches, set aside.
Melt butter on low heat in large heavy saucepan (don't brown), remove from heat and use a little to grease cookie sheet.
Arrange 1 cup (whole) pecan halves on cookie sheet.
Place saucepan of butter back onto heat.
Add sugar, Karo and water, in that order.
Cook on medium heat, stirring with wooden spoon, until begins to brown, or 298 degrees.
Pour entire mixture over pecan halves in cookie sheet and quickly spread with wooden spoon.
Let set 2 minutes, then sprinkle with half the chocolate chips.
After another 2 minutes, spread softened chips over entire surface, using a clean dry wooden spoon.
Immediately sprinkle with half the crushed pecans.
Flip the entire batch out onto wax paper.
Immediately sprinkle with remaining chocolate chips, let soften 2 minutes, then spread and sprinkle with remaining crushed pecans.
Completely cool.
Break into square chunks and serve.
Store at room temperature.","url":"https://recipe.bluelayer.org/recipe/60186/aunt-gladys-toffee"},{"id":"60185","title":"Maamoul","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
dates, deglet noor
orange juice, raw
water, bottled, generic","directions":"Preheat the oven to 325 degrees.
Make the dough by combining flour, baking powder, sugar, and salt in a large bowl.
Cut in the butter until crumbs form.
Then add the oil and milk until the dough just forms.
You can also do this in a food processor.
Prepare filling by combining all ingredients in the food processor until a paste is formed.
Roll the dough into small balls.
Recipe should yield 18-20 balls.
Pat each ball into a round 1/4 to 1/3 of an inch thick.
Put a teaspoon of filling in the center of the dough and bring the edges up around the filling.
Seal the dough around the filling and roll the ball in your hand until well rounded.
Place the balls on a lined or greased cookie sheet, seam down.
Pierce the dough with a fork or paring knife to vent.
Bake about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/60185/maamoul"},{"id":"60180","title":"Nan-E Nokhochi Persian Cookies","ingredients":"chickpea flour (besan)
oil, olive, salad or cooking
sugars, granulated
spices, cardamom
water, bottled, generic
nuts, pistachio nuts, raw","directions":"Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
Add oil or butter and mix well.
Add rose water, and continue to mix.
Tightly pack the flour mixture into a small rectangular pan that is 3/4\" deep.
Cover with plastic wrap and refrigerate for one hour to harden the dough.
Remove from the refrigerator.
Preheat oven to 300 degrees.
Cut the dough with a small cookie cutter (3/4\" x 3/4\".
Traditionally a clover or flower cutout is used.
).
Place cookies on a baking sheet one inch apart.
Garnish with crushed pistachios.
Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
Allow the cookies to cool before transferring to a cooling rack or storage container.
Be careful, as they are delicate.","url":"https://recipe.bluelayer.org/recipe/60180/nan-e-nokhochi-persian-cookies"},{"id":"60171","title":"Simple Egg-Free Whole Wheat Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 180C.
Put the bowl on a scale and weigh in the ingredients as you add them.
Mix together gently until you can gather the dough into a ball.
Stir the mixture from Step 2 whilst adding a little water at a time.
Once the mixture is moist, turn it out onto a surface and roll it out to about 5 mm thick.
Cut with your choice of cookie cutters.
Bake on the top shelf of the oven at 180C for 15-17 minutes.","url":"https://recipe.bluelayer.org/recipe/60171/simple-egg-free-whole-wheat-cookies"},{"id":"60169","title":"Nutty Cheddar Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
seeds, sunflower seed kernels, dried
sauce, worcestershire
water, bottled, generic","directions":"Heat oven to 375 degrees.
Lightly grease cookie sheets.
Lightly spoon flour nto measuring cup; level off.
In medium bowl, cut margarine into flour untl mixture resembles coarse crumbs; stir in cheese, sunflower seeds and Worchestershire sauce.
Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is just moist enough to form a ball when lightly pressed together.
On a lightly floured surface, roll dough to 1/8 inch thickness.
Cut into desired shapes with lightly floured 2 inch cookie cutters.
Place 1 inch apart on prepared cookie sheets.
Bake at 375 for 8 to 10 minutes or until golden brown.
Remove from cookie sheets; cool thoroughly.","url":"https://recipe.bluelayer.org/recipe/60169/nutty-cheddar-crackers"},{"id":"60156","title":"Buttery Melt A Ways Recipe","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, cake, enriched
salt, table
sugars, powdered","directions":"Cream together butter and sugar till light and fluffy.
Blend in flour, salt, and vanilla.
Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet.
Bake in 375 degree oven till set but not brown 12 to 15 min.
Remove to rack and sprinkle with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/60156/buttery-melt-a-ways-recipe"},{"id":"60148","title":"Chewy Chocolate Peanut Bars","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract
oats
oil, corn, peanut, and olive","directions":"In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips.
Bring to a boil, stirring constantly.
Continue to boil for 5 minutes.
Remove from heat and stir in the vanilla, oats and peanuts.
Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides.
When cool enough to touch, grease your hands and pat the mixture down flat in the pan.
Refrigerate overnight.
Let stand for 20 minutes before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/60148/chewy-chocolate-peanut-bars"},{"id":"60143","title":"Spicy Glazed Prawns","ingredients":"tomato sauce, canned, no salt added
honey
horseradish, prepared
mustard, prepared, yellow
oil, olive, salad or cooking
spices, thyme, dried
spices, chili powder
crustaceans, shrimp, raw (not previously frozen)","directions":"Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder.
Toss prawns in the marinade, stand at room temperature for 30 minutes.
Heat the broiler.
Place prawns in a single layer on a foil covered cookie sheet.
Broil 2\" from the heat for 3-4 minutes.
Turn after 2 minutes.
Do not overcook the prawns should be firm, opaque and slightly charred on the edges.","url":"https://recipe.bluelayer.org/recipe/60143/spicy-glazed-prawns"},{"id":"60133","title":"Bacon and Cheese Appetizer","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
bacon, meatless
cheese, mozzarella, low sodium
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Start cooking bacon in pan.
While bacon cooks, mix flour, baking powder, salt, then add water and mix.
Knead flour, and using rolling pin, make flour as flat as possible.
Using pizza cutter, cut six inch squares into the dough.
Shred mozzarella cheese onto a plate.
At this point the bacon should be cooked.
Place bacon and cheese on a square, fold over, pinch the edges and place on a cookie sheet.
Do this for the rest and spread melted butter on the dough, place in the oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/60133/bacon-and-cheese-appetizer"},{"id":"60122","title":"No Cholesterol Challah","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sweetener, syrup, agave
egg substitute, powder
water, bottled, generic","directions":"Mix all ingredients in order and mix together.
Optional toppings are raisins, sesame or poppy seeds.
Place on lightly greased baking pan or cookie sheet.
Leave at room temperature for 4 to 6 hours or longer if necessary.
Preheat oven to 325F (160C).
Bake for 30 to 40 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/60122/no-cholesterol-challah"},{"id":"60120","title":"Favourite Mexican Wedding Cakes - Pecan Cookie Balls!","ingredients":"butter, without salt
sugars, granulated
vanilla extract
spices, nutmeg, ground
salt, table
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Preheat oven to 350F Beat butter in large bowl with electric mixer on medium speed until light and fluffy.
Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended.
Stir in flour and pecans.
Shape into 1-inch balls.
Place 1 inch apart on ungreased baking sheets.
Bake 15 minutes.
Remove from baking sheets.
Immediately roll hot cookies in the confectioners sugar.
Place sugared cookies on wire racks to cool.
When cool, roll again in sugar at least once but I like to do it twice for a better finish.","url":"https://recipe.bluelayer.org/recipe/60120/favourite-mexican-wedding-cakes-pecan-cookie-balls"},{"id":"60115","title":"White Chocolate and Almond Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
vanilla extract","directions":"Line 8-inch square pan with foil, extending foil over edges of pan.
Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
Remove from heat.
Stir in almonds and vanilla.
Spread into prepared pan.
Cover; refrigerate 2 hours or until firm.
Use foil to lift fudge out of pan; peel off foil.
Cut fudge into squares.
To toast almonds: Spread almonds on cookie sheet.
Bake at 350F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.","url":"https://recipe.bluelayer.org/recipe/60115/white-chocolate-and-almond-fudge"},{"id":"60112","title":"My Dad's Candy","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract","directions":"Butter a shallow baking dish or cookie sheet generously, and set aside.
In a cast-iron pot or heavy saucepan, stir together the sugar and milk.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat, and stir in the peanut butter until smooth, then stir in the vanilla.
Pour onto the prepared pan, and refrigerate for about 45 minutes.
Break into pieces when cooled.","url":"https://recipe.bluelayer.org/recipe/60112/my-dads-candy"},{"id":"60068","title":"Martha Stewart's Anzac Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 350 deg F.
Line baking pans with parchment and set aside.
In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
Over medium heat melt butter with syrup.
Boil water and dissolved soda in it.
Carefully add butter mix to the soda mix-- Watch!
butter is hot and will bubble up.
Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
Divide this dough into three and each third into 12: this way you will get even sized cookies.
Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
Transfer to cooling racks.","url":"https://recipe.bluelayer.org/recipe/60068/martha-stewarts-anzac-biscuits"},{"id":"60061","title":"Almond Coconut Energy Balls","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
vanilla extract
water, bottled, generic","directions":"In a big bowl combine both flours, salt, desiccated coconut and chocolate.
Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
Add this to the flour mixture and knead into a dough adding tea as necessary.
You should be able to form this with your hands easily like you would form cookies.
Depending on your flours and almond butter you will need more or less liquid.
Just make sure this does hold together well without being sticky.
Roll into bite-sized balls and refrigerate until ready to use (I left mine over night).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60061/almond-coconut-energy-balls"},{"id":"60056","title":"Fig Galette","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
figs, dried, uncooked","directions":"To make pastry: Combine flour, sugar, cornmeal, and salt in a large bowl.
With pastry blender or two knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add ice water, 1 tablespoon at a time, mixing lightly with a fork until pastry is moist enough to hold together and begins to come away from sides of bowl.
Form doughinto a disc and wrap tightly in plastic.
Refrigerate at least 1 hour or overnight.
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper.
Roll out dough on a lightly floured surface; shape into a 14-inch circle.
Transfer to prepared sheet.
To make filling: Sprinkle top of dough with half of sugar.
Trim stems from figs and cut each lengthwise into 4 or 5 slices.
Arrange figs on pastry in concentric circles, slightly overlapping and with a 2-inch border around edge.
Sprinkle fruit with remaining sugar.
Lift pastry edge and fold over filling to make a pleated border.
Bake tart 45 to 50 minutes, until fruit is bubbling and edges are golden.
Remove from oven and allow to cool at least 30 minutes.
Top with whipped cream, if desired.","url":"https://recipe.bluelayer.org/recipe/60056/fig-galette"},{"id":"60054","title":"Sesame Seed Squares","ingredients":"honey
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried","directions":"In saucepan, heat honey and peanut butter.
Add powdered milk, coconut, and sesame seeds.
Mix and pat into an 8x8 inch square pan.
Refrigerate to set and cut into cubes.
These are no-bake cookies.","url":"https://recipe.bluelayer.org/recipe/60054/sesame-seed-squares"},{"id":"60048","title":"Chocolate Filled Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
peanut butter, smooth style, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl.
Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in honey and milk just until combined.
Divide dough in half.
Shape each half into a ball; flatten slightly.
Wrap each in plastic food wrap.
Refrigerate 2 hours or until firm.
Heat oven to 350F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
Cut with 2-inch round cookie cutter or biscuit cutter.
Place half of cookies 1 inch apart onto ungreased cookie sheets.
Place whipping cream in 1-quart saucepan.
Cook over medium heat until cream almost comes to a boil.
Add chocolate chips and peanuts; stir until chocolate is melted.
Spoon 1 teaspoonful filling over cookies on cookie sheets.
Top with remaining cut-out cookie rounds.
Crimp edges with fork; prick tops.
Brush with milk; sprinkle with coarse sugar.
Bake 11-13 minutes or until light brown.
Cool 1 minute on cookie sheets; remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/60048/chocolate-filled-peanut-butter-cookies"},{"id":"60042","title":"Snowball Cookies","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cream butter and sugar.
Add vanilla and water, then combine with flour and nuts.
Chill for 2 hours.
Roll into small balls placing them on a cookie sheet.
Bake at 350 for 8-10 minutes.
Roll balls in powdered sugar while hot.","url":"https://recipe.bluelayer.org/recipe/60042/snowball-cookies"},{"id":"60037","title":"Extra-Spicy Gingersnaps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh","directions":"Combine the flour, baking soda, and spices in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer).
Add the sugars and mix.
Add the molasses and mix.
Add the egg whites in 2 batches, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
Bake until browned, 8 to 10 minutes.
Let cool on wire racks and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60037/extra-spicy-gingersnaps"},{"id":"60019","title":"Italian Almond Cookies","ingredients":"butter, without salt
nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix all the ingredients together in a bowl.
It will be sort of sandy, and wont want to stick together.
Dont worry, itll come together when you roll it out.
Roll it out on a floured work surface.
I roll it very thin, using bamboo skewers to guide my rolling pin.
That way theyre all the same thickness.
Cut them close togetheryou dont want a lot of wasted dough, because the more you work with this soft dough, the more flour becomes incorporated into it and the tougher it gets.
The least amount of handling is best.
Cut into whatever shape you like best.
I like squares.
And stars.
Bake at 350F / 160 C for 10-12 minutes.
I set a timer for 11 minutes, then watch them.
You want them beige, not brown.
Barely colored.
Remove from oven and cool on wire racks.
I bake them on silpats, which I just slide off the baking sheet onto my counter top, and let them cool there for a minute or two before I transfer them to a rack.
Theyre less likely to break.
Yield: 5 dozen 1 3/4 inch square cookies.","url":"https://recipe.bluelayer.org/recipe/60019/italian-almond-cookies"},{"id":"60014","title":"Candied Pecans","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
spices, cinnamon, ground
salt, table
nuts, pecans","directions":"Stir together first 5 ingredients.
Add pecans, toss to coat.
Spread nuts on a large jelly roll pan.
(I line mine with foil so cleanup is easy.
Although, since discovering Silpat mats I use that now.
Nothing sticks to them!
I also use it for baking sticky cookies, this way the cookie doesnt make a sticky mess that burns onto the cookie sheet.
They are a bit of an investment but so worth it.)
Bake for 1 hour at 250 F, stirring every 15 minutes.
Remove from oven.
Let cool.
Break apart and store in airtight container.
Yield: 8 servings of 1/2 cup each","url":"https://recipe.bluelayer.org/recipe/60014/candied-pecans"},{"id":"59984","title":"Bailey's Corn Wafers Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
butter, without salt","directions":"Preheat oven to 425F degrees.
Grease 2 cookie sheets or possibly coat with vegetable cooking spray.
Mix cornmeal and salt in a bowl and pour in boiling water, stirring all the while to keep lumps from forming.
Stir in margarine.
Drop 1 Tbsp.
at the time onto the cookie sheets.
This batter should be liquid sufficient to spread out into a 3-inch circle.
If it doesn't spread, add in a bit more water.
Bake till golden around the edges and crispy, about 20 min.
Serve with sweet butter.
Makes approximately 36 wafers.
Notes: Look like a cornmeal cookie.
Lee's Intro: These wonderful, crisp little wafers are so easy to prepare you will want to make them every time you serve soup.
You might vary them by adding a bit of prepared Cajun seasoning to the batter.","url":"https://recipe.bluelayer.org/recipe/59984/baileys-corn-wafers-recipe"},{"id":"59982","title":"Lebanese Sambusik, Date Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
dates, deglet noor
butter, without salt
water, bottled, generic","directions":"Rub the butter into the flour until it is evenly distributed.
Heat milk& sugar, stir until dissolved and cool to lukewarm.
Pour the milk and 1/4 cup olive oil into the flour to form a soft dough.
Knead until smooth.
Chop the dates and put in a pan with 1/4 cup butter, cook over medium heat, stirring until the mixture is combined and forms a paste Remove from heat and add the rose water, stir to blend.
Roll out the dough on a lightly floured board to about 1/4\" thickness.
Cut into 2\" circles, place a teasp of the date filling in the centre and fold over to form a crescent, crimp the edges with a fork to seal Place Samusik on ungreased baking sheets and bake in a 350F oven for 20-25 minutes or until lightly brown Place on a rack to cool.
When completely cool place in cookie tins.","url":"https://recipe.bluelayer.org/recipe/59982/lebanese-sambusik-date-crescents"},{"id":"59969","title":"Aunt Mary's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted","directions":"Beat the sugar and butter with a spoon until creamy.
In three batches, sift and mix the flour into the sugar-butter mixture.
Mix well, until fluffy.
(my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape).
Puncture the dough at regular intervals with a fork.
Refrigerate for at least 2 hours.
Cut into 15 pieces per pan (1 inch wide).
Bake 1/2 hour at 300-325F Let cool.","url":"https://recipe.bluelayer.org/recipe/59969/aunt-marys-shortbread"},{"id":"59963","title":"Chocolate Chunk Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line baking sheets with parchment& preheat oven to 325F.
Sift all the flour into a large bowl& set aside.
Beat the butter in a separate bowl until light& fluffy; add the sugar, a little at a time& continue mixing until it has dissolved.
Add the flour& combine well.
Add the chocolate chunks.
Divide the dough into 24 balls, place on the cookie sheets& slightly flatten each ball.
Bake until just lightly golden, about 25- 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59963/chocolate-chunk-shortbread-cookies"},{"id":"59935","title":"Crispy Oatmeal Cookies","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
leavening agents, baking soda","directions":"Cream butter and sugar to gether until light and fluffy.
Beat in water.
Combine flour, oats, cinnamon and baking soda.
STir into creamed mixture.
Roll out 1/8 inch thick on a lightly floured surfaace.
Cut into 2 1/2 inch circles.
Place on lightly greased baking sheet.
Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
Remove from pan.
Do not under cook these cookies, they should be crisp.
Cool and store in covered container.
They freeze well in a covered container.","url":"https://recipe.bluelayer.org/recipe/59935/crispy-oatmeal-cookies"},{"id":"59930","title":"Apple Cider Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
apples, raw, with skin
spices, cinnamon, ground","directions":"In large bowl mix flour, baking powder, sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in apple cider until soft dough forms and leaves sides of bowl.
Turn out on floured surface.
Knead into a ball and pat out to 1/2 inch thickness.
Cut into biscuits.
Place 1 inch apart on ungreased cookie sheet.
Sprinkle with cinnamon.
Prick with fork.
Bake 12 to 15 minutes at 450 degrees.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/59930/apple-cider-biscuits"},{"id":"59929","title":"Mexican Wedding Cakes","ingredients":"sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Cream together confectioner's sugar and butter.
Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheets.
Roll out dough to one inch thickness.
Cut into 1 inch pieces, and roll quickly and gently into a ball.
Place 2 inches apart on cookie sheets.
Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar.
Store airtight in layers with waxed paper in between.","url":"https://recipe.bluelayer.org/recipe/59929/mexican-wedding-cakes"},{"id":"59925","title":"Four Ingredients Cheesy Treats for Dogs","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"place cheddar and flour into medium mixing bowl.blend with whisk.
add oil and milk.mix well.
place dough on waxed paper.knead 1 minute.
roll 1/4\" thick.cut with 2 1/2\" cookie cutter or cut into rectangles.
place on sprayed baking sheet --
bake at 350* for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/59925/four-ingredients-cheesy-treats-for-dogs"},{"id":"59908","title":"Caramel Ice Cream Delight","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
nuts, pecans
butter, without salt
candies, caramels
ice creams, vanilla","directions":"Combine first 4 ingredients.
Stir in butter.
Spread mix in thin layer on cookie sheet and bake at 350 degrees for 20 minutes or until browned.
Cool and crumble.
Spread 1/2 of crumbs in a 13 x 9 inch dish.
Spoon caramel over the crumbs.
Slice softened ice cream over topping and top with remaining crumbs.
Cover and freeze until firm.","url":"https://recipe.bluelayer.org/recipe/59908/caramel-ice-cream-delight"},{"id":"59906","title":"Chai-Spice Cookies -- Gluten-Free or Regular","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, cardamom
salt, table
sugars, powdered","directions":"Preheat oven to 350F
Beat butter with granulated sugar and vanilla in a medium bowl until well blended.
Stir in flour, spices and salt until just combined.
Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets.
Bake until lightly golden, 15 to 20 minutes.
Cool on the sheet for 5 minutes.
Roll warm cookies in powdered sugar and let cool completely on a rack.
Store in an airtight container.
NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.","url":"https://recipe.bluelayer.org/recipe/59906/chai-spice-cookies-gluten-free-or-regular"},{"id":"59889","title":"Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
sugars, powdered
cocoa, dry powder, unsweetened
alcoholic beverage, distilled, rum, 80 proof
syrups, corn, light","directions":"In a large bowl stir together vanilla wafer crumbs, chopped pecans, 1 cup confectioners sugar and unsweetened cocoa powder.
Stir in rum and corn syrup until blended.
Shape in to 1 balls and roll in remaining 1/2 cup confectioners sugar.
Store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/59889/rum-balls"},{"id":"59885","title":"Awesome Simple Cookies","ingredients":"oil, corn, peanut, and olive
candies, toffee, prepared-from-recipe
spartan, real semi-sweet chocolate baking chips,
potatoes, raw, skin","directions":"Melt the chocolate chips over super low heat stirring constantly until melted.
Add the rest of the ingredients.
Stir till all ingredients are covered in chocolate.
Spoon on parchment paper.
They look like they won't stay together but once the chocolate is cooled, they are solid cookies -- keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/59885/awesome-simple-cookies"},{"id":"59873","title":"Basil Butter","ingredients":"spices, basil, dried
butter, salted
lemon juice, raw
spices, pepper, black","directions":"In a food processor, chop the basil.
Add butter, lemon juice and pepper; blend until smooth.
Drop by half-tablespoons onto a cookie sheet; freeze.
Remove from cookie sheet and store in freezer bags.
Use to flavor chicken, fish, or vegetables, or as a spread for bread.
Any other use you can think of is probably all right too.","url":"https://recipe.bluelayer.org/recipe/59873/basil-butter"},{"id":"59870","title":"Pistachio Shortbread","ingredients":"butter, without salt
sugars, powdered
semolina, unenriched
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw","directions":"Take 3 tablespoons of pistachio and keep aside.
chop the remaining nuts.
Cream together butter or ghee and sugar until fluffy.
Add in vanilla.
Stir together semolina and flour.
Mix flour mixture into the ghee mixture and stir until a firm paste is formed.
Add chopped nuts and mix well.
Knead lightly and make balls.
Place a whole nut in the center of each ball.
Slightly flatten the balls.
Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes.
Cool on wire rack then store in airtight container.
Make 11/2 dozen cookies or it may depends on the size you make.","url":"https://recipe.bluelayer.org/recipe/59870/pistachio-shortbread"},{"id":"59868","title":"Broken Glass (Hard Tack Candy) Recipe","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
spices, cinnamon, ground","directions":"The following is a recipe for \"broken glass\", a hard candy.
We often made this when I was a kid.
We would flavor one batch with cinnamon oil (and color it red), and flavor another with wintergreen (and color it green).
Mix all ingredients and stir over heat till sugar dissolves.
Boil to 300F or possibly hard crack on candy thermometer.
Remove from heat and add in 1/4 tsp.
oil flavoring (peppermint, wintergreen, cinnamon, etc.)
and desired food coloring.
Pour onto well-buttered cookie sheet.
Mark into pcs as soon as it starts to harden around the edge.
Pwdr candy with powdered sugar and break into pcs when set.
/CANDY","url":"https://recipe.bluelayer.org/recipe/59868/broken-glass-hard-tack-candy-recipe"},{"id":"59858","title":"Satiny Raspberry Cheesecake Dip","ingredients":"cream, sour, cultured
cheese, parmesan, hard
sugars, powdered
raspberries, raw","directions":"Combine the sour cream, cream cheese, sugar and liqueur in a small bowl and mix well.
Cover and refrigerate until serving time.
Serve with pieces of fresh fruit, cubed angel food cake or vanilla wafer cookies.","url":"https://recipe.bluelayer.org/recipe/59858/satiny-raspberry-cheesecake-dip"},{"id":"59857","title":"Almond Butter Cookies Sandwiches","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 375F (190C).
Combine ground almonds and sugar.
Blend in butter.
Add dry ingredients.
Add water and blend well.
Shape into a flattened ball.
Wrap in parchment and chill at least 1/2 hour.
Roll out onto lightly floured board until approximately 1/4 inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown.
Cool.
Sandwich with strained or seedless jam (raspberry is great!)
or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/59857/almond-butter-cookies-sandwiches"},{"id":"59855","title":"Date Nut Chewies","ingredients":"nuts, pecans
dates, deglet noor
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"Oven 350* Grease 2 cookie sheets.
Place by rounded spoonsful on sheets.
Bake 12 minutes or until edges lightly brown.
Cool on rack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/59855/date-nut-chewies"},{"id":"59836","title":"Vanilla Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, vanilla, and salt on medium speed until light and fluffy.
On low speed, add flour and mix just until no dry flour remains.
Use a #50 scoop to portion dough evenly; roll into balls.
Place dough balls on an unlined half sheet pan.
Press balls with cookie stamp or the bottom of a glass.
Bake in center of preheated oven for 20-30 minutes until they just begin to turn golden around the edges.
Cool completely on rack before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59836/vanilla-shortbread-cookies"},{"id":"59832","title":"Like Starbucks Blueberry / Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
blueberries, raw","directions":"Preheat oven to 400 degrees.
Grease cookie sheet lightly with butter or oil.
In large bowl, combine flour, oats, baking soda, baking powder and dash of salt.
Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
Stir in blueberries and/or raspberries LAST and gently mix.
Do not over mix!
(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.","url":"https://recipe.bluelayer.org/recipe/59832/like-starbucks-blueberry-raspberry-scones"},{"id":"59803","title":"Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping","directions":"preheat oven to 425 degrees.
mix dry ingredients.
add butter (fresh from fridge - not softened).
cut with a pasty blender or two knives.
pour in the buttermilk.
mix just enough so ingredients are barely combined.
if you feel the need to keep stiring say this mantra \"tougher biscuits, tougher biscuits).
place dough on floured surface and gently spread to about 3/4 inch thick.
use knife to cut into squares, rectangles, or possibly cut like a pie for scones.
place on cookie sheet about 1/2 inch apart.
(optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.","url":"https://recipe.bluelayer.org/recipe/59803/southern-buttermilk-biscuits"},{"id":"59800","title":"Spicy Sweet Potato Fries","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
sugars, brown
salt, table
spices, cumin seed
spices, chili powder
spices, pepper, red or cayenne","directions":"Preheat the oven to 425F.
Toss all ingredients together until all the wedges are thoroughly coated.
Place on a cookie sheet and bake for 30 minutes, until crisp, turning once.","url":"https://recipe.bluelayer.org/recipe/59800/spicy-sweet-potato-fries"},{"id":"59789","title":"Cheese-Straw Daisies","ingredients":"cheese, cheddar
shortening, vegetable, household, composite
butter, without salt
spices, pepper, red or cayenne
water, bottled, generic
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350F; convection oven to 300F.
In a food processor, blend the Cheddar cheese.
Add shortening and butter and blend again.
Add cayenne and water and blend again.
Add parmesan cheese, then add the flour and baking powder, one third at a time, blending for a few seconds between each addition.
Stuff a cookie press with the dough and using a star tip, push the dough out into daisies, 1 - 1 1/2 tablespoons each onto large cookie sheets.
Bake for 10 to 12 minutes.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/59789/cheese-straw-daisies"},{"id":"59779","title":"Pumpkin Spice Kettle Corn","ingredients":"oil, canola
sugars, granulated
pumpkin, raw
snacks, popcorn, air-popped (unsalted)","directions":"In a large pot over high heat mix together the oil, sugar and pumpkin spice.
When its hot add the popcorn and put the lid on.
Shake the pot over the heating element until the popcorn starts to subside in popping.
Do not leave the pot on the stove once the corn stops popping, as the sugar will burn.
As it continues to pop you may want to remove it completely from the element or turn your heat down slightly.
Spread out the popcorn on a cookie tray to cool (make sure to remove any un-popped kernels).
Break apart any large chunks.
Store in an airtight container for a few days.","url":"https://recipe.bluelayer.org/recipe/59779/pumpkin-spice-kettle-corn"},{"id":"59776","title":"Amazing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven t 375 (f).
Mix all of the dry ingredients, excluding the chocolate chips.
Stir in the wet ingredients.
Add the chocolate chips.
If the batter is too dry, add 1tbs of soymilk.
Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes.
Be sure to place the cookies about 2 apart, because they expand as they bake.","url":"https://recipe.bluelayer.org/recipe/59776/amazing-vegan-chocolate-chip-cookies"},{"id":"59775","title":"Icky Sticky Sugar Snakes","ingredients":"butter, without salt
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
honey
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 300F.
In a medium bowl, mash the butter and honey with a fork until well blended.
Gradually stir in the vanilla extract, flour and salt.
The mixture should have a doughy consistency.
Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil.
After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.
If the dough sticks to your hands, dip them in flour.
Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.
Separate each ball into 4 smaller sections and roll each section into a snake.
Place snakes 1-inch apart on cookie sheets.
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.
Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.
Set aside until completely cooled.
Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.
Drizzle over the cooled snakes and serve.","url":"https://recipe.bluelayer.org/recipe/59775/icky-sticky-sugar-snakes"},{"id":"59743","title":"Caramel Brownies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, caramels
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt caramels and 1/3 cup evaporated milk in microwave until smooth,stirring often.
Set aside.
Stir cake mix,butter and the rest of the milk together.
(It will look like cookie dough.
).
Press 1/2 of the dough into a 9x13 pan sprayed with cooking spray.
Bake 6 minutes at 350'.
Sprinkle chocolate chips on hot baked dough.
Top with melted caramel mix.
Cover with the rest of dough.
Bake 14-18 minutes longer and cool.","url":"https://recipe.bluelayer.org/recipe/59743/caramel-brownies"},{"id":"59741","title":"Giant Spice Cookies","ingredients":"honey
sugars, brown
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
nuts, hazelnuts or filberts
cranberries, dried, sweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Mix honey, sugar and water in a medium-size saucepan.
Add butter and bring to a boil, stirring once or twice.
Let cool.
Heat oven to 400 degrees.
Grease large cookie sheet(s).
Mix flour, spices, baking soda and salt in a large bowl.
Stir in nuts, cherries, then honey mixture (dough will be sticky and stiff).
Divide in 4 pieces.
With floured hands, pat 2 pieces in 6-inch rounds on each prepared cookie sheet.
Bake 1 sheet at a time 13 to 15 minutes until cookies are golden brown around edges but still soft to touch.
Loosen with spatula.
Slide onto wire rack to cool.
Stir Glaze ingredients until smooth.
Brush on cookies.
Let set, about 1 1/2 hours.
Wrap individually.","url":"https://recipe.bluelayer.org/recipe/59741/giant-spice-cookies"},{"id":"59737","title":"Elizabeth Dole's Pecan Roll Cookies","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Preheat oven to 275 degrees F (135 degrees C).
Beat butter or margarine and sugar until creamy.
Beat in water and vanilla.
Gradually beat in flour.
Stir in chopped pecans.
With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape.
Press slight indentation down the center of each cookie with a knife.
Bake on greased baking sheets for 45 minutes.
Roll in confectioners' sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/59737/elizabeth-doles-pecan-roll-cookies"},{"id":"59734","title":"Oaty Choc Chip Crunchies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Mix syrup, bicarbonate of soda and boiling water in a small bowl.
Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.
Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.
Roll dough into sausage shape 2cm in diameter approximately.
Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.
Bake in moderate oven till golden brown.
When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.
Keep in airtight tin, and if they soften re-dry in oven.
Eat plain or pipe squiggly line over with melted milky bar chocolate.","url":"https://recipe.bluelayer.org/recipe/59734/oaty-choc-chip-crunchies"},{"id":"59651","title":"17th Century Bread Recipe","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
oil, olive, salad or cooking","directions":"Stir the sugar into the water.
Sprinkle in the yeast.
Let the mix stand till the yeast bubbles to the surface.
Stir in the white flour and 1/2 whole wheat flour.
Mix well.
Cover the batter with waxed paper and a towel.
Let it sit till it is bubbly, 30 min to 1 hour.
Stir down the batter, and add in the salt, the rye flour and the corn flour.
Spread the remaining 1/2 c. of whole wheat flour over a work surface, and turn the dough onto it.
Knead the wheat flour into the dough, sprinkling with more white flour if the dough is still too sticky.
Knead till the dough is hard but springy.
Grease a clean bowl with the vegetable oil.
Set the dough in the bowl, and turn the dough over to coat it completely with the oil.
Cover the dough with waxed paper and a towel, and set it to rise till it is double in bulk, about 1 hour, or possibly overnight in the refridgerator.
Preheat oven to 375 degrees.
Punch down the dough, and divide in two.
Knead it into two round loaves.
With a sharp knife, cut a slash around the circumference of each loaf and prick the top.
Set the loaves on a lightly floured cookie sheet.
The dough need not rise again for baking.
Bake the bread for 45 min, or possibly till a tap on the bottom of the loaf produces a hollow sound.
Set the loaves on racks to cold.","url":"https://recipe.bluelayer.org/recipe/59651/17th-century-bread-recipe"},{"id":"59640","title":"Ice Cream Sandwiches (Gluten Free & Vegan!)","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
sweetener, syrup, agave
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
water, bottled, generic
sweetener, syrup, agave
vanilla extract
salt, table","directions":"Chocolate chip cookies: Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees for 7-10 minutes.
Cool and serve.
Vegan vanilla ice cream: In a Vita-Mix (or other high speed blender), combine all ingredients and blend on high speed.
Pour mixture into an ice cream maker and process according to instructions.
Serve.
To make sandwiches, simply sandwich ice cream in between two cookies.","url":"https://recipe.bluelayer.org/recipe/59640/ice-cream-sandwiches-gluten-free-vegan"},{"id":"59639","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated","directions":"In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
F. Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/59639/chewy-chocolate-gingerbread-cookies"},{"id":"59624","title":"Kake Brod (Swedish Flat Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Sprinkle yeast on warm water.
Add honey and set aside.
In large bowl, mix warm milk, salt, butter and 2 cups of flour.
Beat with mixer or wooden spoon until smooth.
Gradually add rest of flour.
Turn onto floured board and knead until all the flour is used and dough is not sticky.
Invert bowl over dough and let rest 10 minutes.
Knead 8 to 10 minutes until smooth and elastic.
Return dough to bowl and let rise about 1 hour.
Punch down, divide in 2 parts.
Butter 2 round pizza pans or cookie sheets.
Roll dough to fit pans.
Place in pans and press the edges with fingers to make it fit the pan.
Prick all over with a fork.
Cover with damp cloth and let rise until doubled in thickness, about 30 minutes.
Bake in a 350 degree oven for about 10 to 15 minutes until golden brown.
Butter the top generously with melted butter as soon as it is removed from the oven.
Cool slightly on a wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/59624/kake-brod-swedish-flat-bread"},{"id":"59616","title":"No-Bake Peanut Butter Cookies III","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"In a saucepan over medium heat, combine sugar, butter and milk.
Bring to a rapid boil and boil for one full minute.
Remove from heat and stir in the vanilla and peanut butter.
Mix in the oats, stirring until the mixture begins to cool.
Transfer to a large bowl if it does not fit into the pan well.
Drop batter by teaspoonfuls onto waxed paper.
Let cool until set.","url":"https://recipe.bluelayer.org/recipe/59616/no-bake-peanut-butter-cookies-iii"},{"id":"59541","title":"Frenchs Honey Mustard Chicken","ingredients":"honey
mustard, prepared, yellow
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 175 degrees C (350 degrees F).
Combine honey and mustard in a small bowl.
Feel free to adjust the ratio depending on personal taste.
Pour the onions onto a plate and crush them a little bit with your hands.
The smaller they are, the better they will stick to the chicken.
Prepare two cookie sheets by putting a piece of parchment paper on each.
Coat the cutlets one by one with the honey mustard mix.
Then dredge them in the onion crumbs, and place them onto the baking sheet.
When the baking sheet is full, place it in the middle of the oven for 10-12 minutes.
If the chicken is not fully cooked, leave it in the oven for 3 more minutes.
Repeat with the second pan while the first is in the oven.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59541/frenchs-honey-mustard-chicken"},{"id":"59538","title":"Dalesmen","ingredients":"butter, without salt
butter, without salt
sugars, granulated
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
vanilla extract
nuts, almonds","directions":"Cream butter and sugar until light and fluffy.
Mix potato flour with flour and vanilla sugar, if used.
Sift a little into the butter mixture and stir.
Add cream, vanilla extract if used, the remaining flour and coarsely chopped nuts.
Drop by teaspoonfuls onto greased or parchment covered cookie sheet and bake for 10-12 minutes in a preheated 350F (175C) oven for 10-12 minutes or until light golden in color.","url":"https://recipe.bluelayer.org/recipe/59538/dalesmen"},{"id":"59535","title":"Popcorn Deluxe Recipe","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, almonds
nuts, pecans","directions":"Combine almonds and pecan halves.
Cook and boil 2 min: 1/2 c. brown sugar 1/2 teaspoon salt
Pour over popcorn and blend well.
Put in cookie sheet and bake at 350 degrees for 10 min.
Stir once.","url":"https://recipe.bluelayer.org/recipe/59535/popcorn-deluxe-recipe"},{"id":"59533","title":"Buttery Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Heat and stur sugar, syrup and water until sugar dissolves.
When syrup boils, add butter.
Stir ogten after 230 degrees.
Add nuts at 280 degrees.
Stir until hard crack at 305 degrees, then remove from heat and quickly stir in soda.
Pour onto two buttered cookie sheets.
cool then break up into pieces.","url":"https://recipe.bluelayer.org/recipe/59533/buttery-peanut-brittle"},{"id":"59527","title":"Romany Creams","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Cream together butter and sugar; add flour, coconut, and baking powder.
Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
Roll mixture into small 1-inch balls.
Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
Gradually stir in remaining milk to filling until desired spreading consistency is reached.
When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).","url":"https://recipe.bluelayer.org/recipe/59527/romany-creams"},{"id":"59491","title":"Stefanie's Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, sugar, cinnamon, ginger, coves, salt, and baking soda in food processor.
Add butter and mix until mixture makes a fine meal.
Add molasses and milk.
Divide dough and chill for at least 2 hours or over night.
For soft cookies - roll dough 1/4\" thick, place on parchement lined cookie sheet and bake at 350 for 8-11 min.
For thin/crispy cookies - roll dough 1/8\" thick, place on parchement lined cookie sheet and bake at 325 for 15-20 min.","url":"https://recipe.bluelayer.org/recipe/59491/stefanies-gingerbread-cookies"},{"id":"59482","title":"Cranberry Walnut Chocolate Chip Cookies (Gluten Free)","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
cranberry juice, unsweetened
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a smaller bowl, combine oil, agave and vanilla.
Stir wet ingredients into dry.
Mix in cranberries, walnuts and chocolate chips.
Form dough into 1/2-inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees F for 7 to 10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/59482/cranberry-walnut-chocolate-chip-cookies-gluten-free"},{"id":"59459","title":"5 Minute Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Line baking sheets with waxed paper.
Mix the oats, coconut, and peanut butter in a bowl until thoroughly combined.
Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat.
Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat.
Mix the oat mixture into the liquid mixture; stir in vanilla extract.
Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten.
Place on waxed paper, and allow to cool.","url":"https://recipe.bluelayer.org/recipe/59459/5-minute-cookies"},{"id":"59436","title":"Foolproof Wheat Bread (6 Loaves)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
potatoes, raw, skin","directions":"Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes.
(Add 1 tsp sugar to help it work faster.
Combine hot water and 10 cups whole wheat flour in mixer.
Mix on low speed until well blended.
Add salt, oil, and honey.
Continue to mix until well blended.
Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
Add yeast mixture.
Add 6 cups white flour.
Knead on low speed for 6 minutes.
Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
Oil hands and mold into 6 loaves on oiled counter.
Place in oiled pans and let rise just to the top of the pans.
Bake and 350 for 35-40 minutes Remove from pans to cool.
Brush tops with butter.
Notes: Sugar or molasses may be used instead of honey.
Only let rise to tops of pans, it will rise more in the oven when baking.
If it rises too much it will create an air bubble between the bread and the crust.
Use smaller size pans, the bigger ones will not work as well.","url":"https://recipe.bluelayer.org/recipe/59436/foolproof-wheat-bread-6-loaves"},{"id":"59434","title":"Graham Bars","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
honey
molasses
water, bottled, generic
vanilla extract","directions":"Preheat oven to 350 degrees F.
In a mixer, mix together flours, sugar, ground flaxseed, baking powder, salt, baking soda and cinnamon.
Add the cold butter and mix with a pastry blender until the mixture resembles coarse meal.
Add the honey, molasses, water, and vanilla.
Mix until the dough comes together into a ball.
Roll the dough out between two sheets of waxed paper, to about 1/2-inch thick.
Place on a cookie sheet and score to make 3-inch squares.
Using a fork, prick each square three times.
Bake 15 minutes and then cool in the pan.
Makes 12 bars.","url":"https://recipe.bluelayer.org/recipe/59434/graham-bars"},{"id":"59411","title":"Glazed Pecans","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
nuts, pecans","directions":"Heat oven to 350.
Line cookie sheet with cooking parchment paper.
In 12 inch skillet, melt butter over medium heat.
Add brown sugar and syrup, mix well.
Cook until bubbly, stirring constantly.
Add pecans; cook 2 to 3 minutes, stirring constantly until coated.
Spread mixture onto parchment-lined cookie sheet.
Bake 6 to 8 minutes or until golden brown.
Cool completely, about 30 minutes.
Store in tightly covered container up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/59411/glazed-pecans"},{"id":"59406","title":"Ruiskakut (Cookies)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
sugars, granulated","directions":"In a large mixing bowl in an electric mixer, add softened butter and beat on medium-high for 30 seconds.
Add granulated sugar and beat until well combined with butter, scraping down sides of bowl occasionally.
Beat in rye flour and all-purpose flour on low speed until mixture resembles fine crumbs.
Add water, tossing mixtue with a fork until dough is moistened.
Gently knead the dough until a ball forms.
Roll dough out of the mixing bowl onto a lightly floured surface.
Using a rolling pin, roll dough out to 1/8\" thickness.
Preheat oven to 350F.
Using a 3 inch scalloped cookie cutter, cut out dough.
Re-roll scraps and continue to cut with the cookie cutter.
Using a smaller cookie cutter about 1 inch, cut a hole in the center of each cookie.
Re-roll the holes and cut out again.
Place cut out cookies on an ungreased, parchment lined cookie sheet.
Using a fork, pierce each cut out cookie all over.
Sprinkle cookies with a mixture of both green and white coarse sugars.
Bake in preheated 350 F oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges.
Carefully transfer the cookies to a wire rack to cool.
Store in a container with lid.","url":"https://recipe.bluelayer.org/recipe/59406/ruiskakut-cookies"},{"id":"59377","title":"Low-Fat Vegan Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
soymilk, original and vanilla, unfortified","directions":"Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt.
Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients.
Continue to add flour 1/4 cup at a time until dough is no longer sticky.
Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.
Dough can now be rolled and shaped as per need.
Typical baking time is 10 minutes in a 325F oven.
This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough.
Corn syrup will work in place of the maple syrup.
Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie.
Sugar can be adjusted up or down as desired.","url":"https://recipe.bluelayer.org/recipe/59377/low-fat-vegan-cookie-dough"},{"id":"59352","title":"Salt Cookies Sugar-Free Version","ingredients":"wheat flour, white, cake, enriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Preheat the oven to 180C.
In a bowl, combine the flour and salt with a whisk.
Alternatively, you can sift them together.
Add the vegetable oil and mix with a rubber spatula in a cutting motion.
When well incorporated, add the water and lightly mix until it comes together into a dough.
Roll out the dough to a 5 mm thickness with a rolling pin.
Cut into desired sizes.
Sprinkle the salt (rock salt) on top.
Bake in the oven for 20-25 minutes and they are done.
Let them cool.","url":"https://recipe.bluelayer.org/recipe/59352/salt-cookies-sugar-free-version"},{"id":"59339","title":"Pralines","ingredients":"sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans","directions":"Toast pecans in oven at 350 for about 5 or 6 minutes, they will start to smell wonderful & the colour will change slightly.
Combine sugars, cream & butter in a heavy pan.
Bring to a boil over medium heat (brush down sides of pan with a brush dipped in water frequently).
Cook to 236F on candy thermometer.
Remove from heat & let cool to 220F, do not stir, this will take about 5 minutes.
Stir gently with a wooden spoon or silicone spatula for 2 minutes, the candy will look shiny & begin to thicken.
Stir in nuts.
Spread on cookie sheet lined with greased baking parchment.
Let cool.
Break into pieces & store in airtight container.","url":"https://recipe.bluelayer.org/recipe/59339/pralines"},{"id":"59334","title":"Chocolate chip balls","ingredients":"sugars, brown
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven at350'
Cream together butter and sugar.add in vanilla and mix together.add in flour gradually then chocolate chips
Let chill10 minutes.put wax paper on cookie sheet.roll into small to medium balls and bake15 minutes","url":"https://recipe.bluelayer.org/recipe/59334/chocolate-chip-balls"},{"id":"59324","title":"Brandy Snaps","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian","directions":"Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, combine flour and ginger with a whisk.
Melt butter in a small saucepan over medium heat.
Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved.
Remove from heat; stir in flour mixture.
Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart.
Bake until flat and golden brown, about 10 minutes, rotating halfway through.
Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds.
Transfer from whisk handle to a wire rack to cool.
Repeat with remaining batter.
If cookies get too cool to shape, return them to the oven for a few seconds until they soften.
Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.","url":"https://recipe.bluelayer.org/recipe/59324/brandy-snaps"},{"id":"59312","title":"Caramel Chex Mix","ingredients":"salt, table
syrups, corn, light
sugars, brown
butter, without salt
leavening agents, baking soda
corn, sweet, white, raw","directions":"Bring to a boil: salt, corn syrup, brown sugar and butter.
Boil 1-1/2 minutes.
Add 1/2 teaspoons soda.
Pour over the chex cereal in brown paper bag.
Microwave 3-1/2 to 4 minutes.
Shake bag after each minute.
Spread on cookie sheet to cool.
Store in covered container.","url":"https://recipe.bluelayer.org/recipe/59312/caramel-chex-mix"},{"id":"59306","title":"Pizza Dough and Bonus Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add yeast and sugar to water, whisk and set aside until foamy.
Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
Divide dough in half and roll out 2-12\"to 15\" pizzas; or 1 large 9\" focaccia (using all of the dough); or 1 pizza and 1 small 5\" focaccia; or 2 small focaccia.
Bake topped pizza at 500 for 10-12 minutes.
Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
Bake on cookie sheet or pizza stone until golden brown at 475, 10-25 minutes depending on size and ingredients.","url":"https://recipe.bluelayer.org/recipe/59306/pizza-dough-and-bonus-focaccia-bread"},{"id":"59296","title":"Anzac cookies recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
sugars, powdered
leavening agents, baking soda
water, bottled, generic","directions":"Preheat the oven to 170 degrees C/325 degrees F/Gas Mark 3.
In a large bowl, mix together the flour, oats and coconut.
Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.
Add the dry ingredients.
Mix together the bicarbonate of soda and hot water, and add to the mixture.
Stir everything together until combined, then shape into walnut sized balls.
Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each.
Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.
Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/59296/anzac-cookies-recipe"},{"id":"59286","title":"Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 400F.
Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score top into 8 wedges, cutting down halfway to the bottom.
Bake 20 to 25 minutes or until light brown.
Immediately remove from cookie sheet, carefully separate wedges.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/59286/cornmeal-scones"},{"id":"59281","title":"Uncle Wiggly Bars","ingredients":"butter, without salt
sugars, brown
vanilla extract
salt, table
oats","directions":"Heat oven to 350.
Grease a cookie sheet with 1/4 inch sides, by spraying with Pam cooking spray.
Boil together the butter with the brown sugar in a medium saucepan.
Stirring constantly until the brown sugar and butter are no longer seperate, but come together like caramel sauce.
Remove from heat.
Stir in vanilla extract.
In a large bowl, place the quick cooking rolled oats, and the pinch of salt.
Pour the carmel sauce over the oats and stir until well combined.
Dump the oat mixture onto the greased cookie sheet and spread out evenly, pressing into the pan.
Bake for 10-15 minutes, until the edges just lightly brown, DO NOT OVERBAKE!
As soon as the squares are removed from the oven, use a metal spatula (or pancake flipper) and score the squares, (cut through them into the sizes you will be serving.)
If you do not score the bars, you can not cut them later or they fall apart.
Enjoy!
(Many old-timer's remember this recipe as one their mothers made when they were little kids).","url":"https://recipe.bluelayer.org/recipe/59281/uncle-wiggly-bars"},{"id":"59270","title":"Bread Machine Garlic Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/59270/bread-machine-garlic-bagels-recipe"},{"id":"59245","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and salt.
Beat until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake for 22 to 25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/59245/chocolate-caramel-shortbread-fingers"},{"id":"59240","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400F Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
It should register 238F on a candy thermometer; this is referred to as the soft ball stage.
Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/59240/almond-brittle-croccante"},{"id":"59239","title":"Macadamia Maple Granola","ingredients":"oats
salt, table
orange juice, raw
nuts, macadamia nuts, raw
butter, without salt
syrup, maple, canadian","directions":"Preheat oven at 350 and coat a cookie sheet with cooking spray or line with parchment paper.
Combine butter and syrup in saucepan over medium heat until butter is melted, but not boiling.
Remove from heat.
Combine oats, salt, orange zest and nuts in small bowl.
Pour in the maple-butter mixture and stir well, coating the oats evenly.
Spread thinly on the baking sheet and pop in the oven for about 12 minutes, stirring once or twice as it bakes.
Remove after 12 minutes, stir again, and let it sit and cool.
Store in an airtight container once cooled.
The granola keeps well at room temperature.","url":"https://recipe.bluelayer.org/recipe/59239/macadamia-maple-granola"},{"id":"59223","title":"Anzac Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat the oven to 350F
Sift the flour and combine with the oats, coconut, and brown sugar.
Melt the butter and Golden Syrup in a saucepan over low heat.
Mix the baking soda with water and add to the Golden Syrup and butter.
Pour into the flour mixture and mix well.
Put dollops about 1 tbsp large onto a greased cookie sheet.
Bake for 15-20 minutes.
Cool on a wire rack and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59223/anzac-biscuits-cookies"},{"id":"59210","title":"Sweetened Condensed Milk Coconut Cookies/Candy","ingredients":"milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
salt, table","directions":"Heat oven to 375.
Grease a baking sheet.
Mix all ingredients.
Drop by teaspoons,onto baking sheet.
Bake for 15 minutes.
While hot,remove from the sheet.","url":"https://recipe.bluelayer.org/recipe/59210/sweetened-condensed-milk-coconut-cookies-candy"},{"id":"59208","title":"Egg-free Cornmeal Cookies","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, cake, enriched
salt, table
goldsaft sugar beet syrup,
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the ingredients into a bowl and mix together with a whisk.
Add the olive oil and use your hands to mix it in by rubbing together.
Gradually add the milk and bring the dough together (add as much milk as needed.)
Roll the dough out to a thickness of 2-3 mm and poke holes.
Bake for 20-25 minutes in a preheated 180C oven (the baking time will vary on the thickness of the cookies).","url":"https://recipe.bluelayer.org/recipe/59208/egg-free-cornmeal-cookies"},{"id":"59197","title":"Eggless Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
raisins, seeded","directions":"Line 2 (8x12) cookie sheets with parchment paper and grease well.
Preheat oven to 325F.
In a large bowl SIFT together flour, baking powder, soda, salt and spices.
Add raisins; set to side.
Cream butter, add sugar and mix well; add molasses then boiling water.
Combine dry and liquid ingredients and beat well.
Pour into prepared pans and bake 40-50 min's.
(prep time is estimate).
*My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert.
Have fun with it!","url":"https://recipe.bluelayer.org/recipe/59197/eggless-gingerbread"},{"id":"59159","title":"Granddads Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrup, maple, canadian
oil, corn, peanut, and olive
butter, without salt
salt, table
leavening agents, baking soda","directions":"In a large pan mix the hot water (I use water from the faucet), sugar, and white Karo syrup.
Mix well.
Using a candy thermometer, heat the above to 250 degrees F.
Next add the Spanish peanuts and continue cooking until thermometer reaches 300 degrees F. Take off heat.
Add the butter, salt, and baking soda.
Mix this for 1 minute.
Pour the mixture onto a well-butter cookie sheet and let cool.
Then break into pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59159/granddads-peanut-brittle"},{"id":"59150","title":"Sandies a.k.a. Sand Tarts or Swedish Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, powdered","directions":"Soften the butter to room temperature.
With a wooden spoon mix together the butter, 3 Tablespoons of powdered sugar, vanilla, flour and nuts in a medium sized bowl.
Make sure to mix it very well.
Mixture will appear dry and crumbly when its ready.
Shape into balls or crescent shapes.
Place the balls on a lightly greased cookie sheet.
These do not spread.
Bake at 325F for approximately 10 minutes.
Then remove from the oven and allow to cool.
When cool roll the cookies in powdered sugar.","url":"https://recipe.bluelayer.org/recipe/59150/sandies-a-k-a-sand-tarts-or-swedish-wedding-cookies"},{"id":"59144","title":"Oatmeal Maple Cookies","ingredients":"oats
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Put the dry ingredients marked with a in a bowl and mix with a whisk.
Combine maple syrup and oil in the bowl and mix with your hands.
Once the mixture is an even consistency, shape into a firm dough by squeezing it tightly as you would when making a rice ball.
Preheat the oven to 340F/170C.
Line a baking tray with baking paper.
Break the dough into 16 portions and place on the tray.
Make a pattern on the surface by pressing firmly with a fork.
They should be 4-5 cm in diameter and 3-5 mm thick.
Put in a preheated oven and bake for 15 minutes.
When they have turned a nice colour, they are done.
Remove from the oven and allow to cool on a cookie cooler.
They are soft when just baked, but will become crunchy when cool, so don't worry.","url":"https://recipe.bluelayer.org/recipe/59144/oatmeal-maple-cookies"},{"id":"59119","title":"Traditional Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, nutmeg, ground
butter, without salt
sugars, granulated
cream, sour, cultured","directions":"Combine the flour, salt, baking soda, and nutmeg in a small dish.
Cream the butter and sugar in a large dish, blend in the sour cream and then add dry ingredients.
Chill for 1 to 2 hours.
Roll out the dough until it is 1/2 inch thick on a sugar and floured surface.
Cut with the cookie cutter and place on ungreased cookie sheet.
Bake at 350 for 8-10 minutes.
Cool before icing.","url":"https://recipe.bluelayer.org/recipe/59119/traditional-sugar-cookies"},{"id":"59096","title":"Allspice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, ginger, ground
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
molasses","directions":"Preheat oven to 350*.
In a large bowl, mix flour, brown sugar, ginger, baking soda, cinnamon, cloves and salt.
With a pastry blender, cut in butter.
Add molasses.
Mix well by hand.
Form a large ball and cut in half.
Roll each half in wax paper and refrigerate until firm enough to slice, about 2 hours.
Slice 1/4 inch thick.
Bake 10 minutes.
Cool cookies slightly on sheet before removing to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/59096/allspice-cookies"},{"id":"59057","title":"Turkey Meatloaf Guesswork","ingredients":"ground turkey, raw
catsup
catsup
spices, basil, dried
egg, white, raw, fresh
oats
tomato sauce, canned, no salt added","directions":"preheat oven to 350.
mix all ingredients but sauce in a bowl.
fill 8x4 pan with mix.
pour pasta over tin.
place loaf pan on cookie sheet (to prevent spillage?
).
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/59057/turkey-meatloaf-guesswork"},{"id":"59048","title":"Fruit Oatmeal Cookie Bars","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch pan.
Combine the butter, brown sugar, flour, baking soda, salt and rolled oats.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Allow to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/59048/fruit-oatmeal-cookie-bars"},{"id":"59039","title":"Maple Leaf Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
syrup, maple, canadian
sugars, powdered","directions":"In medium pan, combine butter, sugar and syrup.
Bring to a boil, then immediately remove from heat and cool to room temperature.
Add milk.
In a separate bowl, combine dry ingredients.
Add cooled syrup mix; mix well to combine.
Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
Roll on lightly floured surface to 1/4-inch thickness.
Cut with maple leaf cutters.
Bake on ungreased cookie sheet at 375F for 8-10 minutes or until golden.
(Do not overbake.
).
Immediately remove cookies to wire rack.
Combine glaze ingredients well; brush cookies with glaze immediately.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/59039/maple-leaf-cookies"},{"id":"59029","title":"Tuna Can Cheese Biscuits Recipe JoshO","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
yogurt, greek, plain, nonfat
leavening agents, baking soda
sugars, granulated
cheese, parmesan, hard","directions":"Preheat Oven to 450 degrees F.
Line a large cookie sheet that can hold 12 biscuits about 2 1/2 inches across with parchment or foil.
Do grease it!
Sift self rising flour, sugar and baking soda
Dice cold butter into small chunks, then add to bowl
Crumble and swipe using fingers, working quickly til the mix looks like crumbs.
Takes only a few minutes, your hands do not get messy if you work fast and start with cold butter.
The idea is to coat the flour with butter.
Less working of the dough is better.
(This is far better and greener than using an electrical mixing devicecosting water and power resourcesfor no good reason)
Add the cheese and yogurt/buttermilk and mix quickly.
As dough comes together tip out onto floured surface, knead a few times, and roll with rolling pin to about 1/2 inch thickness.
Use a biscuit cutter (I use an empty cleaned tuna can) to press out 12 biscuits.
You will have to roll up the left over dough once or twice to get the last 2-3 biscuits cut.
Place 3 by 4 on cookie sheet.
Place in oven; bake for 16-17 minutes.
Check after 15 minutes to see how they are doing.
Remove and let cool a bit to set up, but serve warm.
They can be toasted later.
Keeps well.","url":"https://recipe.bluelayer.org/recipe/59029/tuna-can-cheese-biscuits-recipe-josho"},{"id":"59022","title":"Sweet and Salty Gorp","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Spray a bowl or cake pan with nonstick spray.
Pour in the cereal and pretzels/peanuts.
Melt the milk chocolate in the microwave or if you have a fancy pants double boiler, you can use that instead.
Cover the crunches in the bowl with the chocolate and toss well.
Get a cookie sheet and line it with some waxed or parchment paper.
Spread chocolate mess on the cookie sheet.
Lightly salt with sea salt.
(If you really like salt and chocolate like I do, add more salt.)
Melt the white chocolate.
Drizzle over the chocolate mess that you have created.
Stick it in the fridge for about 20 minutes until hard, then break up and put in an airtight container.
I have no idea how long it will last, because it disappears rather quickly in my house!","url":"https://recipe.bluelayer.org/recipe/59022/sweet-and-salty-gorp"},{"id":"59020","title":"Chocolate Pralines (Vegan)","ingredients":"sugars, granulated
sugars, brown
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, pecans","directions":"Throw everything but the pecans into a medium saucepan and stir well.
Cook over medium heat, whisking constantly, until the syrup reaches 239F on a candy thermometer.
Immediately remove from heat and continue whisking.
Watch carefully, as the mixture cools, it will slowly begin to thicken and change, keep whisking.
When it starts to cloud and feels like its starting to set up, stop whisking and stir in the pecans.
Quickly drop by tablespoon onto parchment or a very well-greased cookie sheet, work fast because they firm up in no time.
Allow to sit until firm, and enjoy the sugar rush.","url":"https://recipe.bluelayer.org/recipe/59020/chocolate-pralines-vegan"},{"id":"59017","title":"Spicy Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sauce, worcestershire
a cajun life, all purpose cajun seasoning,
salt, table
spices, pepper, red or cayenne
pumpkin, raw","directions":"Preheat oven to 350.
Put seeds in a large bowl and fill with warm water.
All seeds will float to the top while pumpkin guts sink to the bottom.
Spoon seeds out and put into separate clean bowl.
Combine hot water and 2 tablespoons salt in medium saucepan.
Boil for 10 minutes, watching and stirring constantly.
Drain seeds in colander and put back into the clean bowl.
Add olive oil and worcestershire sauce and toss with seeds to mix well.
Add remaining dry ingredients (all spices) and toss again to coat well.
Line large cookie sheet with foil, and spread out seeds as much as possible.
Bake for 50-60 minutes, stirring seeds every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/59017/spicy-pumpkin-pie-seeds"},{"id":"59015","title":"Low Fat Vegan Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Add yeast to warm water and stir until muddy.
Add flour, sugar, and salt.
Mix and knead dough.
Roll into a sheet and then cut in strips to make \"ropes.\"
Shape and place on ungreased cookie sheet
Add optional flavorings (butter, salt, garlic, etc)
Bake at 425 degrees F. for about 13 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/59015/low-fat-vegan-soft-pretzels"},{"id":"59014","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"MIx all ingredients and split mixture in half.
Make two long ropes about an 1 1/2\" wide and slice through dough.
Size of slices up to you.
Place on Cookie sheet.
Poke with fork twice.
Bake at 300 for 20-25 minutes.
Allow to cool and you're ready to eat them!","url":"https://recipe.bluelayer.org/recipe/59014/shortbread-cookies"},{"id":"59003","title":"Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
potatoes, raw, skin
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"preheat oven to 350 degrees.
in a large bowl combine all ingrediants.
refrigerate the mixture for 10-15 minutes.
roll into 1-inch balls.
roll in extra sugar.
place on a cookie sheet and press each cookie down.
bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/59003/potato-chip-cookies"},{"id":"59001","title":"Yummy Homemade Granola","ingredients":"oats
seeds, sesame seeds, whole, dried
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
salt, table
oil, olive, salad or cooking
honey
vanilla extract
raisins, seeded","directions":"Preheat oven to 300 degrees.
Warm honey, oil, vanilla & salt in microwave.
Mix dry ingredients (minus raisins) in bowl and pour honey mixture over top - stir to coat.
Spread mixture evenly over two cookie sheets.
Bake for 30 minutes in 300 degree oven.
Stir often.
Cool.
Add raisins.
Store in dry, airtight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59001/yummy-homemade-granola"},{"id":"58997","title":"Chewy Pecan Cookies in a Jar Mix","ingredients":"sugars, granulated
sugars, brown
oats
nuts, pecans
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix flour with baking soda and baking powder --
Then layer ingredients in order written above into a wide-mouth quart jar.press each layer firmly before adding next ingredient.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 stick butter or margarine, very soft.Please do not use diet margarine or butter in this recipe --
1 egg, slightly beaten.
1 tsp vanilla extract.
Mix until completely blended.
You will need to finish mixing with your hands --
Shape into balls the size of walnuts --
Place 2\" apart on sprayed baking sheets --
Bake at 350* -- for 10-12 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/58997/chewy-pecan-cookies-in-a-jar-mix"},{"id":"58981","title":"Tender Chocolate Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
butter, without salt
vanilla extract","directions":"Adjust two racks to divide oven into thirds, preheat to 300 degrees.
You can prepare this dough in a mixer or food processor (or by hand).
Food Processor Method, using steel blade:.
Place dry ingredients in processor bowl.
Cut cold butter into 1/2 slices and drop into bowl.
Add the vanilla.
Cover and pulse just until all ingredients hold together.
Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
Cream butter in large mixer bowl.
Add salt, sugar and vanilla and mix.
Using low speed, add cocoa and flour.
Make sure to scrape down the sides and beat only until the dough holds together.
Turn out dough onto floured surface.
Knead it briefly, if necessary, until it's very smooth.
Roll it into a ball and flatten it a bit.
Roll to an even 1/2\" thickness.
Use a 1 1/2\" round or square floured cookie cutter for a yield of 35-40 cookies.
Reroll scraps of dough, if any, and cut more cookies.
Place cut cookes 1\" apart on ungreased cookie sheet.
Prick each cookie in three rows (I line the rows up evenly)with a dinner fork.
Fork should go all the way through to the cookie sheet for each row.
Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once.
Be careful - since they're so dark in color it is easy for them to burn without much notice.
If you use only one sheet, place on higher rack and reduce baking time.
Place on rack to cool.","url":"https://recipe.bluelayer.org/recipe/58981/tender-chocolate-shortbread"},{"id":"58978","title":"Honey-Laced Oatmeal Cookies","ingredients":"butter, without salt
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
orange juice, raw
spices, cinnamon, ground
oats","directions":"Adjust rack to lower third of oven and preheat oven to 350 degrees .
Line cookie sheets with aluminum foil.
Melt butter with sugar and honey, blending well.
Pour into a bowl and stir in the flour, zest, cinnamon, and oats.
Drop batter by measuring teaspoonfuls about 2 inches apart onto baking sheets.
Bake for 8 to 10 minutes, or until bubbly and brown.
Place baking sheets onto racks to cool.
Remove cookies when almost completely cool.","url":"https://recipe.bluelayer.org/recipe/58978/honey-laced-oatmeal-cookies"},{"id":"58976","title":"Baci Di Dama","ingredients":"butter, without salt
sugars, powdered
salt, table
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks.
Mix in the rum.
Add the flour and bind everything together quickly to form a dough.
Stand aside to cool for 30 minutes wrapped in cling film.
From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper.
Put aside to cool for 10 minutes.
Preheat the oven to 180 C.
Bake the cookies in the bottom half of the oven for 1517 minutes.
The bottoms can get slightly brown, the tops should still be light in colour.
Allow to cool on a cooling rack.
For the filling, melt the chocolate and the butter in a bowl over the hot bain marie.
Stir and pour into a litre measure.
Allow to cool a little.
Use the mixer to beat it into a frothy light brown creme.
Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie.
Allow to set on a piece of grease-proof paper.
HINT.
If kept sealed and in a cool place sweet kisses will keep fresh for about a week.","url":"https://recipe.bluelayer.org/recipe/58976/baci-di-dama"},{"id":"58967","title":"Aggression Cookies","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda","directions":"Preheat oven to 350F.
Mix all ingredients together like you would a pie crust.
Then you can beat it, pound it, mix it like play-dough.
When your aggression is gone, make 1 inch balls of dough.
Place on ungreased cookie sheet 2 inches apart.
Then flatten just slightly.
Bake at 350 for 10 minutes.
You have just turned you aggression into wonderful cookies.","url":"https://recipe.bluelayer.org/recipe/58967/aggression-cookies"},{"id":"58953","title":"Buttery Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 275 degrees.
In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth.
Beat in vanilla.
Gradually add flour and mix just until blended.
Stir in pecans.
With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls.
Place balls 1 inch apart onto ungreased baking sheets.
Bake for 30 to 35 minutes.
When cool enough to handle, but still warm roll cookies in additional powdered sugar.
Place cookies onto cooling racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/58953/buttery-mexican-wedding-cookies"},{"id":"58950","title":"Chocolate Disks and Lace","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Line three cookie sheets with waxed paper.
Trace one 8-inch round on each, using cake pan bottom as aid.
Invert paper.
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
Remove pan from heat.
Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles.
Spread with spatula to fill circles completely.
Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip.
Pipe chocolate around traced border of third circle.
Pipe chocolate inside circle in thick lacy design, making certain design touches border.
Fill in three areas of design with chocolate, if desired.
Pipe more chocolate atop pattern to form double thick lace.
Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly).
(Can be prepared 3 days ahead.
Cover tightly.)
Remove 1 chocolate disk from freezer and invert onto piece of waxed paper.
Gently peel top paper off chocolate.
Return disk to freezer.
Repeat with second disk and chocolate lace.
Freeze disks and lace until ready to use.","url":"https://recipe.bluelayer.org/recipe/58950/chocolate-disks-and-lace"},{"id":"58949","title":"Almond Lace Rolls","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"These cookies require precision timing and fast action but the results are worth the trouble.
I make them for holidays and special occasions, but they are delicious anytime.
Preheat oven to 350F (180C).
Butter and flour baking sheet.
In a small, heavy pan, place all ingredients.
Cook over low heat, stirring constantly until butter melts.
Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
Bake at 350F (180C) for 7 to 9 minutes.
Cookies should be only slightly brown and still bubbling at the center.
Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels.
Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
Store cookies in an airtight cookie jar or tin.
They will keep for a long time, and can be made well ahead of the holiday season.
Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect.
Or roll ends of cooled cookies in melted chocolate.
Yield: 2 dozen.","url":"https://recipe.bluelayer.org/recipe/58949/almond-lace-rolls"},{"id":"58938","title":"Healthy Flourless Chocolate Chip Cookies","ingredients":"nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
honey
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.
in a medium bowl, combine almond flour, baking powder, salt, vanilla extract, and honey.
Mix well.
Stir in peanut butter and applesauce until combined well, then fold in chocolate chips.
If mixture is a little too sticky to handle, try refrigerating it for 15 minutes.
Drop tablespoonfuls of dough onto parchment-lined baking sheet.
Bake for about 810 minutes.
They will look not fully cooked.
Let them cool completely on baking sheet.
Store in a airtight container, or just eat them all in one day, your choice.","url":"https://recipe.bluelayer.org/recipe/58938/healthy-flourless-chocolate-chip-cookies"},{"id":"58924","title":"Apricot Fold-Ups","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
apricots, dried, sulfured, uncooked
sugars, granulated
water, bottled, generic","directions":"In a medium bowl, stir together the flour and salt.
Cut in the cream cheese and margarine until the mixture resembles coarse crumbs.
Sprinkle on the milk and vinegar.
Work the dough by hand until it holds together in a ball.
Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches.
Cut the dough into 2 1/2 inch squares.
Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square.
Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven.
Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth.
Drizzle over the cookies.","url":"https://recipe.bluelayer.org/recipe/58924/apricot-fold-ups"},{"id":"58923","title":"Salted, Roasted & Buttered Peanuts","ingredients":"butter, salted
salt, table
oil, corn, peanut, and olive","directions":"Preheat oven to 350 F. Put a medium sized saucepan on medium-low heat.
Add butter and allow it to melt.
Add salt and stir to dissolve salt in melted butter.
Remove from heat.
Pour peanuts into a mixing bowl and drizzle the salt and butter mixture over the top.
Mix thoroughly, using your hands.
Place baking paper on a cookie sheet and spread peanuts over it.
Bake for 10 minutes.
By then they should be beautifully brown and crispy.
Be careful to not burn them.
Enjoy!
Note: If you cant find un-shelled peanuts or if you are facing difficulty removing the shells from shell-on peanuts, place them in the fridge overnight.
The shell should then easily peel off.","url":"https://recipe.bluelayer.org/recipe/58923/salted-roasted-buttered-peanuts"},{"id":"58917","title":"Crispy Oatmeal Chip Cookies Recipe cremebrulee","ingredients":"mini semi-sweet chocolate baking chips,","directions":"Pre heat oven to 350 1.
In a medium mixing bowl, mix baking powder, baking soda, salt and four together and set aside.
In a large mixing bowl, mix butter and sugars with an electric mixture until super fluffy 3.
Lightly mix in one egg at a time 4.
Add vanilla and milk 5.
Using a wooden spoon, mix half the flour mixture at a time 6.
Mix in oatmeal 7.
Optional- Split the batch in half and add choc.
chips to one and peanut butter chips to the other.)
Otherwise just add your chips of choice to batter.
Line a cookie sheet with parchment paper and drop 1/2 inch drops 2 inches apart Bake for 5-6 minutes until just browned around the edges
To make the cookies look fancy, you can melt chocolate in a double boiler and drizzle over the cookies in stripe or swirl designs.","url":"https://recipe.bluelayer.org/recipe/58917/crispy-oatmeal-chip-cookies-recipe-cremebrulee"},{"id":"58907","title":"Cinnamon Stars (Zimtsterne)","ingredients":"egg, white, raw, fresh
sugars, granulated
nuts, almonds
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, powdered
water, bottled, generic","directions":"Day 1: Prepare the dough.
In a mixer bowl, let the egg whites come to room temperature (about an hour).
Using an electric mixer, beat the egg whites on medium speed until soft peaks form when the beater is slowly raised.
Gradually add the 1 1/4 cups sugar, beating well after each addition.
Continue to beat until the egg whites are very thick and glossy and stiff peaks form when the beaters are slowly raised (this can take up to 10 minutes).
In a medium bowl, combine the almonds with the cinnamon.
Stir in the egg white mixture and combine well.
Cover bowl with a sheet of plastic wrap.
Refrigerate dough overnight.
Day 2: Make the cookies.
Combine the gluten-free flour with the 2 tablespoons sugar in a small bowl.
Use this mixture to dust your work surface.
Remove dough from the refrigerator and unwrap it.
Put it onto the dusted work surface and split it into two equal parts.
Roll out the first section of dough to 1/4 inch thick.
Using a 3-inch star cookie cutter, cut out the cookies and place them 1 inch apart on a greased cookie sheet.
Repeat with remaining dough.
Let the cookies stand, uncovered, for about 2 hours.
Preheat oven to 300 F. Put the cookie sheets into the heated oven.
Bake cookies for 20 minutes, then remove from the oven.
Make the glaze: In a small bowl, mix the powdered sugar with the water, stirring until smooth.
Use a brush to glaze the top of the cookies, then return them to the oven for an additional 5 minutes.
The surface will appear crusty when done.
Remove from oven.
Allow cookies to cool a bit before removing them from the pans to wire racks.
Makes about 2 dozen.
Store in a tightly covered container with waxed paper between the layers.
The cookies will keep well for several weeks.","url":"https://recipe.bluelayer.org/recipe/58907/cinnamon-stars-zimtsterne"},{"id":"58859","title":"Beef Jerky II","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
soy sauce made from soy (tamari)
sauce, worcestershire
catsup
spices, pepper, black
spices, garlic powder
salt, table
salt, table","directions":"Remove fat from meat and place [meat] in freezer.
When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying).
Note: meat cut with grain will be chewy, against grain, tender.
Combine everything in large bowl.
Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
Place meat on cookie sheets to dry.
For fastest drying do not overlap meat and turn at least once during drying.
Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
It is ready when it bends like a green willow without breaking.
Refrigerate for long-term storage.","url":"https://recipe.bluelayer.org/recipe/58859/beef-jerky-ii"},{"id":"58855","title":"Peanut Butter Oatmeal Chocolate Chip Cookie Bars","ingredients":"peanut butter, smooth style, without salt
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
seeds, flaxseed
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line an 8x8-inch metal pan with parchment, or grease with nonstick spray.
Add peanut butter, maple syrup, almond milk, flaxseed, and vanilla to a large mixing bowl.
Whisk or stir to fully combine.
Add remaining ingredients, and stir to combine.
Scoop batter into prepared pan and use your hands or the back of a rubber spatula to spread and flatten it into the corners.
Bake for 15 minutes, or until slightly golden brown and set.
Allow cookie bars to cool slightly before cutting.
Enjoy warm or room temperature.
Bars last for several days in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/58855/peanut-butter-oatmeal-chocolate-chip-cookie-bars"},{"id":"58850","title":"Peg McGeouch's Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and all sugar.
Add flour gradually, mixing with a hand-held mixer.
You may need to add a small amount of water to make a smooth dough.
Knead until smooth and not sticky, adding a bit more flour if required.
Roll out to 1/2 inch thick and cut cookies as desired.
Prick each cookie several times with a fork.
Bake at 300F for 20-25 minutes, until they just start taking on some color.","url":"https://recipe.bluelayer.org/recipe/58850/peg-mcgeouchs-scottish-shortbread"},{"id":"58848","title":"Sweet & Spicy Pecan Bacon","ingredients":"bacon, meatless
nuts, pecans
sugars, brown
spices, chili powder","directions":"Preheat oven to 425 degrees.
In a small bowl, mix together the brown sugar and chili powder.
Prepare 2 large (about 15 x 10-inch) baking pans or rimmed cookie sheets by lining with aluminum foil.
Arrange the bacon slices side-by-side in a single layer in the 2 pans.
Bake the bacon alone for about 10 minutes.
Remove from oven and carefully drain off accumulated fat.
Sprinkle brown sugar mixture over the slices.
Sprinkle slices with chopped pecans.
Bake for 8 to 10 minutes longer until crisp.
Transfer bacon to stacked paper towels to drain excess fat and to crisp up a little more.","url":"https://recipe.bluelayer.org/recipe/58848/sweet-spicy-pecan-bacon"},{"id":"58844","title":"Chocolate Caramel Pie (No Bake)","ingredients":"cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
water, bottled, generic","directions":"Caramel layer:.
Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
Pour over prepared crust and refrigerate one hour.
Truffle layer:.
Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
Pour over caramel layer and refrigerate one hour.
Mousse layer:.
In a double broiler melt chocolate chips, stirring constantly.
Cool slightly.
Beat heavy cream in a bowl until stiff peaks form.
Beat in cooled chocolate.
Beat ice cold evaporated milk until trails form.
Beat into chocolate mixture just until blended DO NOT OVERBEAT!
Spread over truffle layer and refrigerate for one hour.
NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.","url":"https://recipe.bluelayer.org/recipe/58844/chocolate-caramel-pie-no-bake"},{"id":"58836","title":"Steel-Cut Oatmeal Cookies","ingredients":"oats
sugars, brown
oil, canola
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
apples, raw, with skin
spices, cinnamon, ground
vanilla extract
salt, table","directions":"Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Mix everything together, and scoop out lumps of batter using a a scant 1/4 cup measure.
Place the cookies about an inch apart, and bake for 14 - 18
minutes.
Edges should just barely be turning brown.
Let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/58836/steel-cut-oatmeal-cookies"},{"id":"58835","title":"White Chocolate Raspberry Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F and line a baking sheet with parchment paper.
Set aside.
Beat butter, sugar and vanilla in the bowl of a stand mixer on medium speed until fluffy and smooth.
Slowly add in flour and mix until combined.
The mixture will be crumbly, this is good!
Using your hands, form the crumbly dough mixture into 1-inch sized balls by molding the dough between your hands.
Roll the balls in some granulated sugar and place the cookies on the baking sheet, spacing them about 2 inches apart.
Make shallow indentations in the center of each ball using the end of a large wooden spoon.
Bake for 10-12 minutes until the cookies are set, but not brown.
Remove them from the oven and re-indent the centers using the wooden spoon.
Keep the oven on.
Fill each cookie with 1/2 teaspoon of seedless raspberry jam.
Return the cookies to the oven to bake for 2 minutes.
Remove from the oven and let cool.
Meanwhile, put white chocolate chips in a microwave safe bowl.
Heat them in the microwave in 30 second intervals until melted.
Then drizzle the white chocolate over the cookies in a zigzag pattern.
Enjoy!
Recipe inspired by: Julie Ahrens.","url":"https://recipe.bluelayer.org/recipe/58835/white-chocolate-raspberry-thumbprint-cookies"},{"id":"58826","title":"Amazing Peanut Butter Cookies!","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, granulated
sugars, brown
peanut butter, smooth style, without salt
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Cream together margarine, shortening, peanut butter, soy yogurt, and sugars.
Mix remaining ingredients in a seperate bowl and then add them to the creamed mixture.
Refridgerate dough for 15 to 20 minutes, and bake at 375 for about 11 minutes.","url":"https://recipe.bluelayer.org/recipe/58826/amazing-peanut-butter-cookies"},{"id":"58819","title":"Rocky Road Popcorn","ingredients":"corn, sweet, white, raw
candies, marshmallows
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Spread caramel corn and miniature marshmallows over greased cookie sheet.
Melt 1 lb of white chocolate and pour over spread popcorn and marshmallows.
Melt 1/2 lb of milk chocolate and spread over white chocolate.
When it hardens, flip it over and melt 1/2 lb dark chocolate and spread over.
When it hardens, cut into squares.
Keep in airtight container.","url":"https://recipe.bluelayer.org/recipe/58819/rocky-road-popcorn"},{"id":"58811","title":"Angel Fingers Recipe","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, cake, enriched
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 350 deg.
Cream butter with elec.
mixer.
Add in confect.
sugar and beat till well mixed.
Beat in vanilla, then add in cake flour and grnd nuts and mix well.
Cover dough with wax paper and refirgerate for 15 min, or possibly till it firms up.
Divide dough in half and cut each half into 12 pcs.
Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter.
Place cookies on ungreased baking sheets about 1 1/2 inches apart.
Bake in middle of oven for about 13 min or possibly till pale golden brown around edges.
Tranfer to racks set over wax paper and dust them with confectioner's sugar while still hot.
Cold cookies completely; then store in airtight containers.
NOTE:* may substitute pecans for pistachios, but taste won't be the same.","url":"https://recipe.bluelayer.org/recipe/58811/angel-fingers-recipe"},{"id":"58810","title":"Vegan Molasses Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
sugars, brown
oil, olive, salad or cooking
molasses
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
sugars, granulated","directions":"Preheat oven to 325 degrees F or 165 degrees Celsius.
In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.
In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.
Add flour mixture to brown sugar mixture and stir until mixed.
Using a tablespoon measure, scoop up dough and form nice mounds.
Place the mounds about 2 1/2 inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar.
When i put my cookies on the baking sheet i pressed them down with my fingers).
Bake for 13-16 minutes.
Let cool for 2 minute on sheet, then transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/58810/vegan-molasses-cookies"},{"id":"58809","title":"Old Fashioned Molasses Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
salt, table
molasses
lard
butter, without salt
water, bottled, generic","directions":"Sift together flour, soda, spices and salt.
Combine molasses, lard, butter & water in large bowl.
Add dry ingredients to liquid & blend well.
Cover & chill several hours or overnight.
Turn onto well-floured surface.
Roll to 1/4 inch thickness and cut with 3 1/2\" cutter.
Sprinkle with sugar and place on ungreased baking sheet.
Bake in 375* oven for 9-12 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/58809/old-fashioned-molasses-cookies"},{"id":"58806","title":"Cranberry Almond \"Raincoast\" Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
cranberries, dried, sweetened
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed","directions":"Preheat oven to 350 F.
Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.
Drain before using.
Measure all fruits, nuts and seeds into medium bowl, set aside.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.
Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or chill in the refrigerator.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.
Place on racks; if still flexible, return to oven for another 10 minutes.
Try not to eat them all at once.","url":"https://recipe.bluelayer.org/recipe/58806/cranberry-almond-raincoast-crisps"},{"id":"58802","title":"Easy Butter Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375 degrees.
Cream together softened butter and sugar until very well incorporated.
DO NOT substitute.
You MUST use butter and no sugar alternatives.
Add in flour and mix until dough forms into a ball.
Try not to over mix.
Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter.
Wrap roll and chill in the fridge for a couple hours or until firm.
Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart.
These should not spread too much as they cook.
Bake for about 10 minutes or until just barely golden around the edges.
Cool for a couple minutes and then gently remove from pan and cool on a cookie rack.
They are light, crisp and decadently delicate once cooled.
NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie.
I have also been lazy and formed circles by hand instead of chilling.
You can also add a couple drops of food coloring for a fun twist.","url":"https://recipe.bluelayer.org/recipe/58802/easy-butter-cookies"},{"id":"58794","title":"Ww Chocolate Fudge Cookie Bites","ingredients":"cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, powdered","directions":"Preheat oven to 375*.
Coat two nonstick cookie sheets with cooking spray.
Place cocoa, margarine and sugar in a medium bowl.
Beat with an electric mixer.
Add applesauce and vanilla.
Beat to blend.
In another small bowl, stir together flour, baking powder and salt.
Stir flour mixture into cocoa batter and mix well.
Shape dough into 48 marble size balls.
Place 1 inch apart on cookie sheets.
Bake until set, about 8 minutes.
Remove from oven and allow cookies to stand for one minute.
Remove to wire rack and cool.
Sprinkle with powdered sugar.
Store extra cookies (if there are any!)
in freezer safe containers to maintain freshness.","url":"https://recipe.bluelayer.org/recipe/58794/ww-chocolate-fudge-cookie-bites"},{"id":"58770","title":"Polka-Dot Cherry Cookies in a Jar","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oats
cherries, sweet, raw
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"r>Layer sugar in a one-quart, wide-mouth jar; set aside.
Mix together the next 4 ingredients; add to the jar, packing down gently.
Layer the remaining ingredients in the order given.
Secure lid and attach instructions.
Instructions: In a large mixing bowl, cream 1/2 cup butter; add in 1 egg.
Blend in cookie mix; mix well.
Drop dough by teaspoonfuls onto a greased cookie sheet.
Bake in a 375 oven for 10-12 minutes.
Cool cookies on a wire rack.","url":"https://recipe.bluelayer.org/recipe/58770/polka-dot-cherry-cookies-in-a-jar"},{"id":"58755","title":"Pistachio Orange Oatmeal Cookies","ingredients":"butter, salted
nuts, pistachio nuts, raw
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
orange juice, raw
syrups, corn, light
salt, table","directions":"Preheat oven to 425 degrees F.
Melt the butter in a saucepan, set aside.
In a food processor, pulse the pistachios and raw oats into tiny pieces.
In a bowl, combine all ingredients: butter, sugar, oat/pistachio mix, flour, baking powder, orange juice, orange zest, corn syrup and salt, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, being sure to space several inches apart.
Bake for 6-8 minutes (each oven varies, so keep an eye on them, they bake fast), or until the cookies begin to brown around the edges.
Let them cool on a baking sheet.
Serve with a glass of milk, ice cream or a nice cup of Greek coffee, the way I ate them.","url":"https://recipe.bluelayer.org/recipe/58755/pistachio-orange-oatmeal-cookies"},{"id":"57020","title":"Sesame Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
vanilla extract
seeds, sesame seeds, whole, dried","directions":"In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, blend together agave, tahini, oil and vanilla
Blend the dry ingredients into the wet
Form the dough into 1 inch balls and roll in the sesame seeds
Place on a parchment lined baking sheet and flatten
Bake at 350 degrees for 8-10 minutes until lightly brown
Cool on baking sheet
Serve","url":"https://recipe.bluelayer.org/recipe/57020/sesame-cookies-recipe-elanaspantry"},{"id":"24233","title":"Bayou Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and baking powder; cut in butter until mixture resembles coarse crumbs.
Add CHEEZ WHIZ and milk; mix well.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 375F for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24233/bayou-drop-biscuits"},{"id":"16079","title":"Ruby Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat the oven to 425~.
Measure the sifted flour, baking powder, sugar and salt and mix with a fork in a large mixing bowl.
Cut in the shortening until the mixture looks like coarse bread crumbs.
Add milk and mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it's about 1/4 inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and don't twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie sheet.
Arrange about 1inch apart.
With a small biscuit cutter (smaller than the one used to cut out the biscuits) cut a hole in the rest of the circles to make rings and lift out the centers with the spatula.
Set these little centers aside.
With the spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring.
Bake the biscuits 12 to 15 minutes, or until puffed and slightly golden.
Take the cookie sheet from the oven.
Immediately lift the biscuits from the cookie sheet with the spatula.","url":"https://recipe.bluelayer.org/recipe/16079/ruby-tea-biscuits"},{"id":"58745","title":"Cathy's Taco Dip","ingredients":"cream, sour, cultured
cheese, parmesan, hard
lettuce, cos or romaine, raw
tomatoes, red, ripe, raw, year round average
cheese, cheddar
seasoning mix, dry, taco, original","directions":"Allow cream cheese to warm and soften.
Mix sour cream, cream cheese and taco seasoning in a bowl.
Mix until smooth.
Spread the mixture evenly across a 14\" or 16\" platter, or a cookie sheet works well for this, too.
Sprinkle lettuce and tomatoes evenly on top of the mixture.
Sprinkle the cheddar cheese on top of that.
Serve with your favorite taco chips.","url":"https://recipe.bluelayer.org/recipe/58745/cathys-taco-dip"},{"id":"58742","title":"Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cherries, sweet, raw
nuts, almonds","directions":"Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.
Remove from heat.
Add chocolate; let stand 1 minute.
Whisk until chocolate melts and sauce is smooth.
Mix in vanilla extract.
Cool sauce to room temperature, stirring occasionally, about 30 minutes.
Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.
Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.
Sprinkle evenly with 1 cup cookie crumbs.
Spread another 1 pint ice cream over cookie crumbs.
Freeze until ice cream is firm, about 20 minutes.
Spread with 3/4 cup sauce; freeze 20 minutes.
Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.
Cover pan and freeze ice cream cake until very firm, at least 4 hours.
(Can be prepared 5 days ahead.
Keep cake frozen.
Cover and refrigerate remaining sauce.
Store remaining 1 cup crumbs airtight at room temperature.)
Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.
Cut around pan sides to loosen cake.
Turn cake out onto platter.
Peel off parchment.
Sprinkle top of cake with remaining 1 cup crumbs.
Cut cake crosswise into slices.
Serve immediately with warm sauce.","url":"https://recipe.bluelayer.org/recipe/58742/cherry-almond-ice-cream-cake-with-milk-chocolate-sauce"},{"id":"58739","title":"Fast Fast Fast Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Preheat the oven to 375.
Mix the flours, baking powder, and baking soda together.
Add the milk and stir just until combined.
On a surface coated with a lot of flour (coat your hands too), knead the bread for 2 minutes.
Put it on a cookie sheet sprayed with non-stick spray.
Flatten to about a 7 inch round.
Cut an X in the top with a knife.
Bake for 40 minutes or until it sounds hollow when you tap the bottom.","url":"https://recipe.bluelayer.org/recipe/58739/fast-fast-fast-soda-bread"},{"id":"58733","title":"Whole Wheat French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired.
Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour).
Bake at 375F for 30 minutes.
Use within one day or double wrap and freeze.","url":"https://recipe.bluelayer.org/recipe/58733/whole-wheat-french-bread"},{"id":"58728","title":"Mothers Sesame Cheese Strips (Straws)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
oil, sesame, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
cheese, cheddar","directions":"Preheat oven to 375 degrees F. Lightly oil/spray cookie sheets.
Blend together flour, cheese, salt, and oils in a medium-size bowl until crumbly.
Add ice water gradually to form a soft dough.
Roll the dough between 2 sheets of wax paper to form an approximate 15x12-inch rectangle.
Remove top pieces of paper.
Place greased, lightly floured cookie sheet over dough.
Invert and remove second piece of paper.
Sprinkle sesame seeds over dough.
Roll lightly with a rolling pin to press the seeds into the dough.
Cut into 1x1-inch strips and transfer to pan-sprayed cookie sheets (larger pieces may also be made, but make sure to check their cooking times so that they are baked to your preferred texture).
Bake the strips at 375 degrees F for 15 minutes.
Remove from oven and sheet and allow to cool on wire rack.
You can add a bit of cayenne pepper powder to the dough if you like them a little spicy like traditional Southern Cheese Straws, too.","url":"https://recipe.bluelayer.org/recipe/58728/mothers-sesame-cheese-strips-straws"},{"id":"58705","title":"Rum Butter Icing","ingredients":"butter, without salt
alcoholic beverage, distilled, rum, 80 proof
sugars, powdered
spices, nutmeg, ground","directions":"Melt butter on stove or in microwave.
Add rum.
Stir in powdered sugar 1/2 cup at time blending until smooth.
Add nutmeg.
Let cool about 15 minutes to thicken before icing cookies, cakes, etc.","url":"https://recipe.bluelayer.org/recipe/58705/rum-butter-icing"},{"id":"58698","title":"Baked Pecan Cheese Balls Recipe","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
butter, without salt
nuts, pecans","directions":"Mix all ingredients well except the pecans, kneading with hands if necessary, which's right get those hands in there.
Form dough into small balls.
Press center of each ball with them.
Insert pecan half into thumb imprint and bring dough up around pecan.
Place on cookie sheet and bake at 375 degrees for 12 to 15 min till lightly browned.
Serve warm!","url":"https://recipe.bluelayer.org/recipe/58698/baked-pecan-cheese-balls-recipe"},{"id":"58677","title":"Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cloves, ground
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, brown
water, bottled, generic","directions":"In a small bowl combine flour, ginger, baking powder, cloves (optional), cinnamon and nutmeg.
Set aside.
In small saucepan heat over low heat: butter, both sugars and syrup until butter is melted in with the rest of the ingredients.
Pour in a large bowl and let it cool for 10 minute.
Stir syrup mixture in with flour mixture with 1/4 of a cup of water.
Cover with plastic wrap and put it in the fridge for an hour.
Preheat oven to 350F.
Roll out dough to about 1/8-inch thick, using a cookie cutter.
Bake on baking paper sprayed with nonstick vegetable spray.
Decorate with sultanas etc.
Bake for 5-10 minutes.
EAT!","url":"https://recipe.bluelayer.org/recipe/58677/gingerbread"},{"id":"58665","title":"Fall Harvest Granola","ingredients":"oats
nuts, almonds
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
honey
sugars, brown
oil, olive, salad or cooking
vanilla extract
cranberries, dried, sweetened
blueberries, raw","directions":"Preheat oven to 300 degrees F. Coat 2 cookie sheets with nonstick cooking spray.
Place oats in a bowl and add almonds, sunflower seeds, coconut, and cinnamon.
Mix well.
In a separate bowl, combine honey, brown sugar, oil and vanilla.
Pour wet mixture into dry mixture.
Stir all ingredients together until completely combined.
Spread the mixture evenly into a thick layer on the cookie sheets.
Bake for 3035 minutes, or until golden brown, stirring every 57 minutes.
Remove from the oven and let cool 5 minutes.
Transfer to a large bowl and mix in the cranberries and blueberries.
Once cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/58665/fall-harvest-granola"},{"id":"58664","title":"Pumpkin Spice Oatmeal Cookies (Egg-Free, Milk-Free, Gluten-Free,","ingredients":"pumpkin, raw
sugars, brown
syrup, maple, canadian
pumpkin, raw
oats","directions":"Preheat oven to 350F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice.
Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls.
Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.","url":"https://recipe.bluelayer.org/recipe/58664/pumpkin-spice-oatmeal-cookies-egg-free-milk-free-gluten-free"},{"id":"58657","title":"Banana Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
honey
water, bottled, generic
bananas, raw","directions":"Preheat the oven to 350F (180C).
Combine the flour, salt, and baking soda in a large bowl or in the food processor.
Cut in the butter until the mixture resembles coarse meal.
Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water.
Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll thin, at most 18 inch.
With a cookie cutter or a small glass, cut into 2 to 2 1/2 inch circles.
Arrange the circles on a lightly greased or parchment-lined baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 15 to 20 minutes, turning over once during baking.
These crackers should be medium brown.
Cool on a rack.
Yield: 60-70.
VARIATION: Substitute 1 1/2 cups rice flour for an equal amount of the all-purpose flour.
These flavorful crackers are an obvious choice for a breakfast snack.
A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish.
350F (180C).
15 to 20 minutes","url":"https://recipe.bluelayer.org/recipe/58657/banana-crackers"},{"id":"58653","title":"Salmon with Vegetables","ingredients":"fish, salmon, atlantic, wild, raw
potatoes, raw, skin
carrots, raw
beans, snap, green, raw
leeks, (bulb and lower leaf-portion), raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
dill weed, fresh
spices, basil, dried
salt, table","directions":"Preheat oven 450 degrees.
Mix soy sauce, olive oil, herbs and salt and pepper in a bowl.
On a cookie sheet, unwrap a large sheet of foil.
Boil the potatoes, carrots and green beans in a pot of water just until tender.
Place salmon in the middle of the foil and evenly distribute vegetables around and on top of the salmon.
Bend up the edges of the foil and pour the soy sauce mixture over everything.
Fold the edges of the foil tightly around the salmon, as it will steam in the oven.
Cook for 20 to 30 minutes or until the salmon is done.
Great served with wild rice or couscous.","url":"https://recipe.bluelayer.org/recipe/58653/salmon-with-vegetables"},{"id":"58633","title":"Moravian Christmas Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
butter, without salt
molasses
vinegar, distilled","directions":"Sift flour, soda, salt and spices together.
Add sugar and mix well.
Work in the butter or shortening with a pastry blender or two knives.
Add molasses and vinegar; mix thoroughly.
Chill.
Roll very thinly on a floured board and cut out with fancy cookie cutters.
Bake at 350F for ten minutes.","url":"https://recipe.bluelayer.org/recipe/58633/moravian-christmas-cookies"},{"id":"58618","title":"The Almost Anzac Biscuit","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
honey
leavening agents, baking soda
salt, table","directions":"Heat oven to 350F Line cookie sheet with parchment paper.
In a small sauce pan, melt butter over medium heat.
Add honey and baking soda to the butter and stir well.
Remove from heat and set aside.
Mix the flour, flax seed, oats, sugar, coconut and salt in a bowl.
Add the melted butter to the dry ingredients and stir to combine.
Roll dough into 12 balls and flatten with bottom of glass.
Place on cookie sheet 2\" apart.
Bake for 10-12 minutes or until golden brown.
Remove from oven and cool on sheet for 5 minutes.
Remove to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/58618/the-almost-anzac-biscuit"},{"id":"58611","title":"Chocolate Milkshake","ingredients":"ice creams, vanilla
beverages, ovaltine, classic malt powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Just add all ingredients to the blender except the cookies and mix for about 30 seconds.
Next, add the (broken up) cookies to the ice cream and blend for an extra 20 seconds.
Pour into 2 glasses and serve.","url":"https://recipe.bluelayer.org/recipe/58611/chocolate-milkshake"},{"id":"58603","title":"Florentine Cookies","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.
Melt the butter in a medium-size heavy saucepan over medium-low heat.
Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering.
Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup.
Stir with a wooden spoon until well blended, and then remove from heat.
Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.
Line a cookie sheet with parchment paper.
Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically.
Bake until just starting to turn golden brown, about 5 to 8 minutes.
The baking time will vary depending on what size the cookies are.
As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass.
They must still be warm to hold this shape.","url":"https://recipe.bluelayer.org/recipe/58603/florentine-cookies"},{"id":"58551","title":"One Big Azz Chocolate Cookie","ingredients":"butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
In a bowl, mix together flour, cocoa powder, baking soda, and salt.
Set aside.
In another bowl, mix together butter and sugars with a fork until well-mixed.
Mix in beaten egg and vanilla.
Pour in flour mixture and mix completely.
Fold in chocolate chips.
Scoop the dough onto the center of a cookie sheet.
Shape the dough into a tall ball.
Bake for 14-15 minutes.
Allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/58551/one-big-azz-chocolate-cookie"},{"id":"58550","title":"Cheesy Snack","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
spices, garlic powder
spices, pepper, red or cayenne
cheese, cheddar
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh","directions":"Combine pancake mix, garlic powder, and cayenne pepper.
Beat in cheese, mayonnaise, and milk.
Shape into 30 small balls.
Roll each ball in chopped parsley.
Bake on ungreased cookie sheet in preheated 375 degree oven 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/58550/cheesy-snack"},{"id":"58512","title":"Mick Mcgurk's Cheese Biscuits (Cookies)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table
cheese, cheddar
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees Fahrenheit.
Melt butter in a large bowl.
I do this in the microwave.
Add flour, cayenne and salt.
Mix well.
You can use a hand mixer at this stage.
Add grated cheese and mix well.
You may need to use a wooden spoon to mix.
Please use a nice cheese that has some bite.
Shape dough into one-inch balls.
Roll in coconut.
Flatten each ball slightly with a fork.
Place on a cookie sheet and bake until golden -- about 12-15 minutes.
Keep an eye on them, especially if your oven runs hot.","url":"https://recipe.bluelayer.org/recipe/58512/mick-mcgurks-cheese-biscuits-cookies"},{"id":"58501","title":"Alabama FireCrackers","ingredients":"cookies, graham crackers, plain or honey, lowfat
spices, garlic powder
spices, onion powder
spices, pepper, black
salad dressing, ranch dressing, regular
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Using a large gallon or 2-gallon Ziploc baggie, pour in the olive oil and all seasonings.
Close the bag and knead to thoroughly mix the ingredients together.
Place all 4 sleeves of crackers in the bag, reseal and gently turn the bag over several times to coat the crackers with the spice mixture.
The more times you do this the better the coating.
Let the bag sit for at least 12 hours (overnight is good) turning it again every so often to recoat the crackers.
Remove crackers and lay out on a baking sheet.
Bake at 250F for 15-20 minutes.
Tastes great with my zip dip!","url":"https://recipe.bluelayer.org/recipe/58501/alabama-firecrackers"},{"id":"58492","title":"Not Your Typical Chocolate Chip Cookies- Low Fat","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
bananas, raw
cocoa, dry powder, unsweetened
sweetener, herbal extract powder from stevia leaf
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 375F.
Combine the applesauce, bananas, cocoa powder, stevia, salt and cardamom in a medium saucepan.
Heat over low heat for about 2 minutes, whisking to blend everything.
Sift together the flour and baking soda into a large bowl.
Mix in the banana mixture until well combined.
Fold in the chocolate chips and walnuts.
Drop onto a parchment lined or lightly oiled baking sheet.
Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).
Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/58492/not-your-typical-chocolate-chip-cookies-low-fat"},{"id":"58490","title":"Pistachio 5-Spice Cookies","ingredients":"nuts, pistachio nuts, raw
water, bottled, generic
oil, canola
honey
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wei-chuan, five spice powder,","directions":"Preheat oven to 350 degrees.
In a blender, grind nuts to a powder and put in a small bowl.
Add water, oil, and syrup.
Mix well.
In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder.
Stir in nut mixture to form a dough.
Form 1o balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned.
Makes about 3 dozen cookies.
*NOTE:This recipe is gluten and dairy free.","url":"https://recipe.bluelayer.org/recipe/58490/pistachio-5-spice-cookies"},{"id":"58486","title":"Almond Toffee","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
On an electric stove the burner is kept on high the entire time.
(When I make it on a gas stove I also keep the burner on high flame.
).
When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
Pour onto a buttered cookie sheet (NO NOT scrape the pot!)
and immediately set on packed snow, or float in ice water to cool.
(If there was no snow, Susan added water and lots of ice to the bathtub.
).
Melt the 2 chocolate bars in a microwave.
Grind the 1 1/3 cup raw almonds fine or put them in a blender.
After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds.
Turn over and repeat on the other side.
Let stand for a few hours to 'set'.
Break into pieces and ENJOY!
I have no idea how many servings this would be called -- .","url":"https://recipe.bluelayer.org/recipe/58486/almond-toffee"},{"id":"58481","title":"Char's Seasoned Pretzels","ingredients":"pretzels, soft, unsalted
spices, garlic powder
dill weed, fresh
spices, pepper, black
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Break pretzels into bite size pieces & spread evenly on a cookie sheet.
Mix all of the other ingredients together & pour over pretzels.
Bake at 350 degrees for 10 minutes.
Remove from oven & stir well to make sure the pretzels are evenly coated.
Bake for an additional 10 minutes (check sooner if oven runs hot).
Remove & serve.","url":"https://recipe.bluelayer.org/recipe/58481/chars-seasoned-pretzels"},{"id":"58479","title":"Saltine Crackers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
leavening agents, baking soda","directions":"Combine the dry ingredients, cut in the butter, then stir in the lowfat milk.
Round into a ball and knead for few strokes.
Divide dough into several pcs and roll out very thin on a floured board.
Lay sheets on ungreased cookie sheet.
Sprinkle with salt and prick with a fork.
Cut into 1 1/2 inch squares with a sharp knife or possibly pizza cutter.
Bake at 375 degrees for 10 to 12 min or possibly till lightly browned.","url":"https://recipe.bluelayer.org/recipe/58479/saltine-crackers-recipe"},{"id":"58456","title":"Whole Grain Jam Squares","ingredients":"oats
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground
leavening agents, baking soda
jams and preserves, apricot","directions":"Combine all ingredients except jam in a bowl.
Beat ingredients at low speed until crumbly.
Reserve 2 cups of this mixture.
Press mixture firmly into bottom of greased 13x9 pan.
Spread jam in a thin layer across pressed mixture.
Now evenly sprinkle the reserved 2 cups across the top of jam.
Bake 20-30 minutes or until golden brown.
Let sit in pan or glass dish to cool for about 15 minutes and than cut into squares before cookie bar is completely cooled.","url":"https://recipe.bluelayer.org/recipe/58456/whole-grain-jam-squares"},{"id":"58449","title":"Eat Sum More (Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
salt, table","directions":"Mix all the ingredients together and roll (should look like a long sausage).
Cut into circles and place on a baking sheet.
Preheat the oven to 350F and bake for about 10 minutes.
If not totally baked, bake for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/58449/eat-sum-more-shortbread-cookies"},{"id":"58447","title":"Apple Cinnamon Raisin Pitas (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
spices, cinnamon, ground
apples, raw, with skin
raisins, seeded","directions":"Place ingredients except apples and raisins in bread machine in order that your machine specifies.
Set to \"dough\" setting and allow to complete cycle, adding the apples and raisins when your machine alerts you to add nuts/fruit.
I actually have found that kneading these in by hand is actually easier, as they're a bit finicky to get worked through the dough.
Separate into 10 balls.
Press each ball into a 4\" round with your hands - you'll likely need to stuff some raisins and apples back in - it's worth it.
Place on nonstick cookie sheets and allow to rise for 30 minutes.
Preheat oven to 500.
Flip rounds, then place in oven for 5 minutes, flip again; turn oven down to 350 and bake for 15-20 minutes longer, until cooked through.
Remove from pan onto clean towel and cover while cooling.","url":"https://recipe.bluelayer.org/recipe/58447/apple-cinnamon-raisin-pitas-bread-machine"},{"id":"58432","title":"The Best Blackberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw","directions":"Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl.
Cut in butter.
Before you add the berries - mix in the buttermilk.
Add berries.
Knead to form dough.
Form dough into 3-4 inch balls.
Place on lightly greased cookie sheet and flatten slightly.
Bake 15 - 20 minutes.
Remove to rakes to cool.
Best served warm.","url":"https://recipe.bluelayer.org/recipe/58432/the-best-blackberry-scones"},{"id":"58423","title":"Almond Refrigerator Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
nuts, almonds","directions":"Cream butter and sugar till fluffy.
Dissolve soda in lowfat sour cream.
Sift flour, salt, cloves and nutmeg together.
Add in dry ingredients gradually to lowfat sour cream, mixing after each addition.
Add in almonds.
form rolls of dough about 2\" in diameter.
Wrap rolls in waxed paper and refrigerateovernight.
When ready to bake, cut into 1/4\" slices and bake in preheated oven at 400 F for 12 min or possibly till golden.
This dough may be kept refrigerated about 2 weeks or possibly frzn for later use.","url":"https://recipe.bluelayer.org/recipe/58423/almond-refrigerator-cookies-recipe"},{"id":"58403","title":"Mom's Best Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Grease a large cookie sheet.
Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
Stir until sugar is dissolved.
Stir in peanuts.
Set candy thermometer in place, and continue cooking.
Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.
With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool.
Snap candy into pieces.","url":"https://recipe.bluelayer.org/recipe/58403/moms-best-peanut-brittle"},{"id":"58398","title":"Pecan Butter Crunch (Heath Bar)","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Line large pan (such as 15x10x1-1/2-inch jelly roll pan) with aluminum Foil.
Set aside.
Divide pecans between two small baking pans (such as 9-inch cake pans), evenly spreading 1-1/2 cups in each.
Bake until golden (about 15 minutes).
Turn off oven, but leave pans inside to keep nuts warm.
Put butter in heavy 2-quart saucepan.
Cook over low heat until melted.
Stir in sugar, water, and corn syrup.
Increase flame to medium-high.
Cook, stirring constantly with wooden spoon, until sugar has dissolved and mixture comes to a boil (4-5 minutes).
Insert candy thermometer.
Continue boiling at moderate, steadyrate, stirring almost constantly, until thermometer reaches 300F.
(hard crack stage).
(Total cooking time will be approximately 20 minutes.)
Immediately turn off flame under pot.
Quickly stir in salt and 1-1/2 cups (contents of one pan) pecans.
Pour into foil-lined pan, usingwooden spoon to spread mixture to edges.
In top of double boiler (over simmering water), melt chocolate.
Turn off flame.
Quickly spread one-half of the melted chocolate over the cooled toffee.
Evenly sprinkle with one-half of the remaining pecans.
Pat down with spatula.
Cover pan with waxed paper.
Top with inverted cookie sheet.
Carefully invert.
Peel off foil.
Spread toffee with remaining melted chocolate.
Sprinkle with remaining nuts.
Pat down with spatula.
Refrigerate until firm.
Break into bite-sized pieces.
Store in airtight container.
(It will remain fresh for at least two months.)","url":"https://recipe.bluelayer.org/recipe/58398/pecan-butter-crunch-heath-bar"},{"id":"58386","title":"Maple Cornucopias (\"curls\")","ingredients":"syrup, maple, canadian
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees.
Spray a cookie sheet with non-stick oil.
(I prefer to line a cookie sheet with parchment paper then oil the paper.
).
In a saucepan, boil the maple syrup and oil together for 30 seconds.
Be cautious to avoid burning yourself!
Remove the mixture from the heat and stir in the flour and salt until well blended.
Oil a measuring utensil and drop the dough by the tablespoon onto the prepared cookie sheet.
**IMPORTANT**: Leave 3 inches between each cookie.
Bake for 9-12 minutes, until the cookie is the color of maple syrup.
Remove from oven and let cool 1 minute.
Carefully remove cookies one at a time.
Using a 3/4\" to 1\" inch piece of dowel, or a broom handle; place the cookie around the dowel (after the 1 minute cooling stage) and roll into either a cornucopia (or curl) around the handle.","url":"https://recipe.bluelayer.org/recipe/58386/maple-cornucopias-curls"},{"id":"58336","title":"Gail Monaghan's Miniature Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
nuts, pecans
cream, fluid, heavy whipping
butter, without salt","directions":"Preheat the oven to 375 degrees.
Sift the flour, baking powder, salt and sugar together.
Stir in the pecans.
Pour the cream into the bowl of an electric mixer and with the mixer on low, add the dry mixture and blend until barely combined.
Overmixing will yield tough scones.
Place the dough onto a lightly floured surface and knead briefly.
Roll the dough to 1-inch thickness.
Using a 1- to 1-inch cookie cutter, cut out the scones.
Place them 1 inch apart on a baking sheet lined with parchment.
Reroll the scraps and cut until all the dough has been used.
Paint the tops with melted butter and sprinkle with sugar.
Bake for 12 to 15 minutes, or until golden.
Remove from sheet immediately and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/58336/gail-monaghans-miniature-cream-scones"},{"id":"58334","title":"Steph's Bourbon Balls","ingredients":"sugars, granulated
cookies, vanilla wafers, lower fat
sugars, granulated
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Place the sugar in a shallow bowl, and set aside.
Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips.
Stir the melted chips until smooth, and beat in the corn syrup and whiskey.
Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
Form the dough into 1-inch balls, and roll each ball in sugar.
Place the finished bourbon balls on a cooling rack to finish setting up.","url":"https://recipe.bluelayer.org/recipe/58334/stephs-bourbon-balls"},{"id":"58332","title":"Granola Recipe","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
cherries, sweet, raw
apricots, dried, sulfured, uncooked
oil, canola
syrup, maple, canadian
sugars, brown
salt, table
spices, cinnamon, ground","directions":"Heat oven to 300 degrees.
In a large bowl, thoroughly combine ingredients.
Transfer mixture evenly onto a cookie sheet lined with parchment paper.
Cook for 20 minutes.
Use a spoon to toss ingredients and bake for another 20 mins.
Cool completely and transfer to storage jar.
Enjoy with milk or yoghurt.","url":"https://recipe.bluelayer.org/recipe/58332/granola-recipe"},{"id":"58326","title":"Scrumptious Cheese Straws","ingredients":"cheese, cheddar
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table","directions":"Preheat oven to 350.
Combine cheese and margarine in a large bowl and cream thoroughly.
Add remaining ingredients and blend well.
Outfit your cookie press with the star plate.
Squeeze the dough through the press in fairly straight lines onto ungreased cookie sheets.
Bake cheese straws in preheated oven for 12 to 15 minutes or until firm and only beginning to brown.
Cheese Straws freeze beautifully.","url":"https://recipe.bluelayer.org/recipe/58326/scrumptious-cheese-straws"},{"id":"58316","title":"Parmesan Almond Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cheese, parmesan, hard
nuts, almonds
spices, oregano, dried
spices, parsley, dried
spices, paprika
spices, pepper, black
salt, table","directions":"Heat oven to 400 degrees.
Spray a cookie sheet with no stick cooking spray.
Dip chicken in butter, coat with combined remaining ingredients.
Place on cookie sheet.
Bake 20 to 25 minutes or till tender.","url":"https://recipe.bluelayer.org/recipe/58316/parmesan-almond-chicken"},{"id":"58315","title":"Easy Bake Oven Angel Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Cream together butter, sugars and salt.
Add flour, cream of tartar and baking soda.
Bake for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/58315/easy-bake-oven-angel-cookies"},{"id":"58305","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4 inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined.
Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
Beat half of the flour mixture into the butter mixture.
Beat in the baking soda mixture, then the remaining half of the flour mixture.
Mix the chocolate, and turn out onto a piece of plastic wrap.
Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.
Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
Refrigerate 20 minutes.
Roll the balls in granulated sugar.
Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/58305/chewy-chocolate-gingerbread-cookies"},{"id":"58303","title":"Vegan Pumpkin Scones With Maple Brown Sugar Glaze","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
syrup, maple, canadian","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice).
Cut in margarine, adding a bit at a time until mixed.
Add pumpkin and combine well.
Knead the dough in the bowl until well mixed.
Spray a cookie sheet with nonstick spray.
Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
Bake at 425 degrees for 10-12 minutes.
If the edges are turning brown, it's time to take them out!
Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
Melt the margarine in a small pot.
Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup.
Mix well.
Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!
).","url":"https://recipe.bluelayer.org/recipe/58303/vegan-pumpkin-scones-with-maple-brown-sugar-glaze"},{"id":"58296","title":"Shortbread Cookie Recipe","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter* on medium speed for about 30 seconds.
You may need to scrape down the sides of your bowl with a spatula at least once.
In a separate bowl, sift your icing sugar, cornstarch and flour together.
Add your sifted ingredients to the bowl with the butter, and mix on low speed, just until all ingredients are incorporated.
Roll the dough out between 2 large pieces of parchment paper.
Place it on a baking sheet and into the fridge for a minimum of one hour.
Take your dough out of the fridge, let it sit at room temperature for 10 minutes, then roll out the dough further if you need to (I roll mine between two sheets of parchment).
Remove the top sheet of parchment and cut out your cookie shapes with floured cookie cutters.
Place cookie shapes on a parchment paper-lined baking sheet.
Re-roll dough scraps and repeat.
Place cookie dough shapes back in the fridge to chill for approximately one hour.
Preheat your oven to 350 F or 176 C. 8.
Bake cookies for 15 minutes in the middle rack of your preheated oven.
The baking time will depend on the size of your cookie (the larger the cookie, the longer you will need to bake it).
Look for the middle of the cookie to no longer look wet.
** 9.
Let cookies cool to room temperature and decorate with royal icing!
(See my TastyKitchen recipe box for my icing recipe).
Notes: *It really is important to make sure your butter is soft, or at room temperature.
I let mine sit out overnight, but depending on where you live, you may only need to let it sit out only for a few hours **Every oven is different, so I bake mine for approximately 15 minutes, but you may need more or less time, depending on your oven.
I find if the edges are golden, for this cookie, its a bit over baked, and the texture of the cookie wont be as melt-in-your-mouth.
The more you bake your shortbread, the crispier it will be.
***Yes, 1 whole cup of cornstarch.
This ingredient is what makes the cookies have that melt-in-your-mouth texture.
Using good quality ingredients will always make your baked goods taste better.
In this recipe, the butter is the most important.
I use the best butter I can find (where I live its called Lactancia).
This recipe can be doubled.
You can easily play with the flavor of this shortbread by adding chocolate chips (about 1/2 cup for this recipe), or a teaspoon of any extract of your choice, such as vanilla or almond.
To add a citrus zing, add 1 tablespoon of lemon or orange zest.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/58296/shortbread-cookie-recipe"},{"id":"58290","title":"Vinegar Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
vinegar, distilled","directions":"Cream margarine and sugar.
Mix in flour, soda and vinegar.
Shape dough into small balls.
Place on greased cookie sheet and flatten with a fork or small wooden mallet.
Bake 8-10 minutes at 350.","url":"https://recipe.bluelayer.org/recipe/58290/vinegar-cookies"},{"id":"58288","title":"Cookie Mix in a Jar VII","ingredients":"sugars, brown
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a separate bowl, mix together the flour, baking powder and salt.
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar.
Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder.
Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
Instructions to attach to Jar: Peanut Butter Cookies 1.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla.
Mix until completely blended.
You will need to use your hands to finish mixing.
Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets.
DO NOT USE WAXED PAPER.
Press balls down with a fork.
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned.
Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/58288/cookie-mix-in-a-jar-vii"},{"id":"58273","title":"Polenta and Pine Nuts","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
spices, pepper, black
cheese, parmesan, hard
oil, olive, salad or cooking
nuts, pine nuts, dried","directions":"In a heavy 2 quart sauce pan, melt butter over low heat.
Add water, turn up heat, and bring to a boil.
Slowly add cornmeal while whisking constantly.
Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan.
(about 30 minutes).
Remove from heat and add parmesan cheese and pine nuts.
Cool slightly (until able to handle).
Grease cookie pan with half of the oil and spread evenly in pan.
Rub top with remaining oil.
Chill.
If grilling, cut into squares (3 to 4 inches).
Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/58273/polenta-and-pine-nuts"},{"id":"58259","title":"Peppermint Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
peppermint, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peppermint, fresh","directions":"Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
Form 1-inch balls and place on parchment paper-lined baking sheets.
Gently press down on each cookie to flatten.
Bake in 300F oven for 25 to 30 minutes or until bottoms start to brown.
Cool and remove to a wire rack.
Combine confectioners' sugar, milk and vanilla until frosting is smooth.
Drizzle on cookies and sprinkle with crushed candy.","url":"https://recipe.bluelayer.org/recipe/58259/peppermint-shortbread-cookies"},{"id":"58244","title":"Animal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
leavening agents, baking soda
salt, table
sugars, brown
butter, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Set 2 racks in the middle and upper third of the oven and preheat to 350 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the dry ingredients.
On low speed, add the butter, then the corn syrup, milk, and vanilla.
Process or beat until the dough is completely blended.
Between sheets of waxed paper, roll the dough to a thickness of 1/8-inch.
Refrigerate for 30 minutes, until firm.
Cut the dough into animal shapes with cookie cutters or press molds (lightly floured to prevent sticking.)
Arrange on nonstick or parchment-lined cookie sheets and refrigerate for 15 minutes to firm the dough.
Bake for 7 minutes, until very lightly tanned around the edges.
Set the pans on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/58244/animal-cookies"},{"id":"58240","title":"Hungarian Nut Nuggets (Cookies)","ingredients":"butter, without salt
sugars, powdered
nuts, walnuts, english
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
Watch them so they do not burn.
Cool and roll in powdered sugar.
Store in cool place until serving.","url":"https://recipe.bluelayer.org/recipe/58240/hungarian-nut-nuggets-cookies"},{"id":"58230","title":"Jam Thumbprint cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table","directions":"First preheat oven to 150AC/325AF and line a baking sheet with parchment paper.
With an electric mixer blend butter and sugar until light and fluffy.
Gently mix in flour until well combined.
Work the dough with your hands for about 1 minute than cover it with plastic wrap and put it in the freezer for about 15 minutes
Roll tablespoonful dough and place on baking sheet
Press down the center of each ball with your thumb.
Fill the centers with a teaspoon of jam.
( I used cherry,apricots and blackberry jam)
Bake for about 12-15 minutes until golden brown.Let cool for a few minutes and enjoy","url":"https://recipe.bluelayer.org/recipe/58230/jam-thumbprint-cookies"},{"id":"58228","title":"Icebox Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, poppy seed
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl, dissolve sugar in warm water.
Sprinkle yeast into water.
Allow to stand until yeast is dissolved and begins to bubble (or proof).
Add oil, poppy seeds (if using) and 3 1/2 cups of the flour.
Stir with a wooden spoon until all ingredients are well mixed.
At this point, the mixture will be the consistency of a mash.
Continue to add flour in batches until mixture becomes too stiff to easily stir.
Turn out mixture onto a floured surface and knead for about 10 minutes, adding more flour as needed to keep dough from sticking to surface or hands.
When dough is \"ready\", it should be smooth, supple and stretchy.
Grease a medium bowl.
Form dough into a ball.
Place in greased bowl, turning to coat ball on all sides.
Cover bowl with a clean dish towel and put in a warm, draft-free place to rise until doubled in size (about 1 hour).
I like to place my bowl in the oven with just the light on.
When doubled, punch dough down and slap it around to get out all the air bubbles.
At this point, dough can be refrigerated for future use or divided and formed into the desired shape (ie.
dinner rolls, cloverleaf rolls, hamburger buns, etc.
).
Once formed, place on ungreased cookie sheet, cover again and allow dough to rise until doubled again which will take about 1/2 hour (longer if dough was refrigerated).
Preheat oven to 350F.
Bake for 8 to 12 minutes or until lightly browned.
The larger the roll, the longer it will take to bake it.","url":"https://recipe.bluelayer.org/recipe/58228/icebox-rolls"},{"id":"58221","title":"Bacon-Wrapped Gorgonzola-Stuffed Dates","ingredients":"dates, deglet noor
cheese, parmesan, hard
bacon, meatless","directions":"Preheat oven to 375 degrees F.
Slit open dates.
Stuff each date with a little cheese and then close back into its original shape.
Place a stuffed date on the end of a strip of bacon and roll the bacon around the date about one and a half times.
Cut the bacon.
Repeat.
You should get three dates wrapped with each piece of bacon.
Arrange the wrapped dates on a cookies sheet placed on a baking sheet with sides.
Make sure that the end of the bacon is underneath so that it is held in place.
Bake in the preheated oven 35 minutes or until bacon is crisp.
Turn dates after 15 minutes so they cook evenly.
Serve with toothpicks.
Makes about 60.","url":"https://recipe.bluelayer.org/recipe/58221/bacon-wrapped-gorgonzola-stuffed-dates"},{"id":"58217","title":"Torticas De Moron (Cuban Cookies from the City of Moron)","ingredients":"sugars, granulated
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
lime juice, raw
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"In a large bowl, mix the sugar and shortening thoroughly, using a wooden spoon.
Gradually add the remaining ingredients, blending with your hands.
Form the dough into a roll about 2 inches in diameter.
Wrap the roll in plastic and chill for 1 hour.
Preheat the oven to 350F.
With a sharp knife, cut the dough into 1/4 inch slices and place them on a lightly greased or parchment lined cookie sheet.
With your finger, make a small depression in the center of each cookie.
Bake until lightly browned, 20-25 minutes.
Stored in a tightly covered tin, the cookies will keep for one week.","url":"https://recipe.bluelayer.org/recipe/58217/torticas-de-moron-cuban-cookies-from-the-city-of-moron"},{"id":"58198","title":"Fudge Glaze","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated","directions":"Put all Ingredients in a pan.
Cook on medium heat until all ingredients are combined well.
Keep stirring for 2-3 minutes.
Remove from heat and mix well til the bubbles are all gone.
Pour instantly.
Can be used to top brownies, cookies, cupcakes or any other plain cake.","url":"https://recipe.bluelayer.org/recipe/58198/fudge-glaze"},{"id":"58189","title":"Flour Shake and Bake for Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
mustard, prepared, yellow","directions":"Mix the flour, salt, paprika, pepper and dry mustard in a plastic or paper bag.
Preheat oven to 350 degrees Fahrenheit.
Wash chicken pieces; pat dry on paper towels.
Beat an egg or two and some milk (depending on quantity of chicken) together.
Dip chicken pieces in the egg mixture.
Place about 1 Tablespoon of flour mixture per piece of chicken in a plastic bag.
Shake chicken pieces, one at a time, until coated.
Discard any leftover used mixture.
Place coated chicken pieces, skin side up, on a cookie sheet with sides.
Bake chicken pieces at 350 degrees Fahrenheit for about 30 minutes, up to one hour, or until chicken is completely done.","url":"https://recipe.bluelayer.org/recipe/58189/flour-shake-and-bake-for-chicken"},{"id":"58179","title":"Beliashi","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking","directions":"In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar.
Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
Pour flour into a deep mixing bowl & make a well in it.
Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
The Filling.
Combine beef, onions, salt & pepper and mix well.
Assembly:.
On lightly floured board roll out dough to 1/8\" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
Heat oven to 250 degrees.
In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
Add half of the flat cakes & cover the pan.
Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/58179/beliashi"},{"id":"58169","title":"Frosted Oatmeal Bars","ingredients":"oats
sugars, brown
butter, without salt
honey
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"In medium bowl, combine oats, sugar, butter, and honey.
Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.
Spread honey mixture in an 8 x 8 inch pan.
Cool in refrigerator.
In small bowl, combine chocolate chips and peanut butter.
Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once.
Spread over cookie mixture.
Refrigerate until chocolate is firm.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/58169/frosted-oatmeal-bars"},{"id":"58156","title":"Cranberry Coconut Almond Cookies - No Bake, No Flours!","ingredients":"dates, deglet noor
nuts, almonds
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Place all ingredients in a large mixing bowl.
Use your clean, washed hands to mix well.
Form batter into balls, or press into cookie cutters to make shapes.
Will be devoured immediately.","url":"https://recipe.bluelayer.org/recipe/58156/cranberry-coconut-almond-cookies-no-bake-no-flours"},{"id":"58153","title":"Uncle Bill's Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
vanilla extract
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F.
In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
Prepare cookie sheets with parchment paper.
Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheet for about 5 minutes.
Transfer onto wire racks to finish cooling.
Store in a container with a lid and separate each layer with wax paper.
NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
A thumbprint in the cookie, filled with your choice of jam is very tasty.
It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.","url":"https://recipe.bluelayer.org/recipe/58153/uncle-bills-whipped-shortbread-cookies"},{"id":"58139","title":"Chocolate Coconut Haystacks","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F.
Add coconut onto a baking pan in an even layer and bake for 5 minutes, flipping every 2 minutes until coconut is lightly toasted.
Remove from oven and set aside.
Line two baking sheets with parchment paper; set aside.
In a microwave safe bowl, add chocolate.
Melt it in the microwave for 30 seconds, then stir.
Place it back in the microwave and cook for 30 more seconds then stir.
Cook for additional 15 second intervals, stirring in between each interval until chocolate is melted.
Stir in coconut.
With a cookie scoop, scoop out candy and place on prepared baking sheet.
I used my fingers to shape and pat down a little.
Let them cool completely.","url":"https://recipe.bluelayer.org/recipe/58139/chocolate-coconut-haystacks"},{"id":"58136","title":"Strawberry and Oreo Popsicles","ingredients":"strawberries, raw
cookies, vanilla wafers, lower fat
yogurt, greek, plain, nonfat","directions":"Puree strawberries in a blender, and set aside.
Add Oreo cookies in a food processor and process until turn into fine crumbs.
Mix together cookie crumbs and the yogurt in a medium bowl until well blended.
To assemble:
First add the yogurt portion into the popsicles and freeze for 40 minutes.
Then pour the strawberry layer, let the second layer freeze for another 40 minutes.
Pour the final yogurt layer.
To make quick and swirl popsicles:
Add each layer on top of one another without any freeze in between.
Use a wooden stick to gently swirl.
Freeze until firm.","url":"https://recipe.bluelayer.org/recipe/58136/strawberry-and-oreo-popsicles"},{"id":"58129","title":"Barn Cookies (Treat Your Horse to Tasty Cookies This Holiday )","ingredients":"oats
wheat flour, white, all-purpose, unenriched
molasses
water, bottled, generic","directions":"Combine all ingredients in large mixing bowl.
Stir with large spoon until mixture is the consistency of thick cookie dough.
Drop tablespoons of dough on a greased cookie sheet,spacing cookies 1 inch apart.
Bake at 300 degrees for 1 hour or until crisp.
Remove from oven,and cool for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/58129/barn-cookies-treat-your-horse-to-tasty-cookies-this-holiday"},{"id":"58124","title":"Peanut Butter Poochie Treats","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
peanut butter, smooth style, without salt
cornmeal, degermed, unenriched, yellow","directions":"place both flours in medium mixing bowl.blend with a whisk.
add hot water and mix.
add peanut butter and mix until blended.knead for 3 minutes.
sprinkle half the cornmeal evenly over a sheet of waxed paper.place dough in the center of this.
sprinkle remaining cornmeal evenly over top of dough.
roll 1/4\" thick.cut with 2 1/2\" cookie cutter or cut into rectangles.
place on sprayed baking sheet.
bake at 350* for 25 minutes (for harder treats -- bake 40 minutes).
these will be slightly puffy in style.","url":"https://recipe.bluelayer.org/recipe/58124/peanut-butter-poochie-treats"},{"id":"58086","title":"Greek Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
spices, oregano, dried
salt, table
spices, pepper, black
spices, garlic powder
lemon juice, raw","directions":"Boil ribs for 20 minutes.
Remove ribs from water and place on a foil lined cookie sheet.
Sprinkle the ribs with the lemon juice and then the seasonings, making sure to coat both sides.
(You may need to adjust the amounts of seasonings- I do this by eye so the measurements given are approximate).
Place in a 350 oven for 30 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58086/greek-ribs"},{"id":"58079","title":"Oatmeal Jim Jams","ingredients":"butter, without salt
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
sugars, granulated
water, bottled, generic
vanilla extract","directions":"In a large mixing bowl cream the butter.
At medium speed of mixer gradually add the 1 cup of brown sugar beating until light and fluffy.
In another bowl combine oats, flour, soda, and salt; stirring well to combine ingredients.
Alternatley add dry ingredients and buttermilk to creamed mixture.
Beginning and ending with flour.
Using a tablespoon drop dough onto ungreased cookie sheets.
Bake cookies at 350* for 12 to 15 minutes.
Let cookie cool slightly before removing to wire racks to finish cooling.
To make cookie filling combine chopped dates or raisins with 3/4 cups sugar, boiling water and vanilla in a small saucepan.
Cook over low heat;stirring constantly until mixture has thickend.
Take pan from heat and let filing cool.
Spread filling over half of cooled cookies topping with the remaining cookies.","url":"https://recipe.bluelayer.org/recipe/58079/oatmeal-jim-jams"},{"id":"58050","title":"Chocolate Covered Cream Center Eggs","ingredients":"cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Beat cream cheese and margarine until well blended.
Gradually add sugar until smooth.
Divide mixture into three separate bowls.
Add coconut and vanilla to one bowl.
Add peanut butter and vanilla to another bowl.
Leave one bowl as plain cream cheese.
Make egg shapes and place on waxed paper lined cookie sheet.
Refrigerate until well chilled, about 2 hours.
Melt chocolate chips in a double boiler.
Dip eggs in chocolate using a fork to hold them.
Place back on waxed paper.
Refrigerate for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/58050/chocolate-covered-cream-center-eggs"},{"id":"58024","title":"Shortbread and Jam Sandwiches","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
jams and preserves, apricot","directions":"Preheat oven to 300 degrees with the rack in the center.
Beat the butter.
Sift in the flour, cornstarch, icing sugar and salt.
Mix until a soft smooth dough forms, just until combined.
Roll half the dough on a lightly floured surface or between two pieces of parchment or wax paper.
Roll out to just over 1/8 inch.
Cut out into 2-inch circles or whatever desired shape.
Place on an ungreased or parchment-lined baking sheet.
Repeat with remaining half of the dough.
Bake the cookies for about 15 minutes, rotating the sheets halfway through.
You do not want these to brown!
Cool ten minutes on the sheet then move to a wire rack to cool completely.
Spread jam on one cookie and sandwich another on top.","url":"https://recipe.bluelayer.org/recipe/58024/shortbread-and-jam-sandwiches"},{"id":"58018","title":"Cheddar Cheese Cookies","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Cream butter and cheese in food processor.
Add flour, salt, and cayenne pepper.
Add pecans.
Roll into balls and flatten with a fork.
Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/58018/cheddar-cheese-cookies"},{"id":"57994","title":"Apricot Sandwich Bar Cookies","ingredients":"nuts, walnuts, english
apricots, dried, sulfured, uncooked
water, bottled, generic
sugars, granulated
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats","directions":"Combine filling ingredients and chop fine in food processor.
Combine crust ingredients and press 1/2 into the bottom of an 8 x 8 cake pan.
Pour in filling and spread evenly.
Sprinkle top with second 1/2 of cookie mixture.
Bake at 350 for 30 minutes.
Cool and cut in small squares.","url":"https://recipe.bluelayer.org/recipe/57994/apricot-sandwich-bar-cookies"},{"id":"57978","title":"Easy Cranberry Granola","ingredients":"oats
wheat germ, crude
nuts, walnuts, english
nuts, almonds
cranberries, dried, sweetened
oil, olive, salad or cooking
honey
vanilla extract
spices, cinnamon, ground","directions":"Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries.
In a separate bowl, mix together the oil, honey, vanilla and cinnamon.
Drizzle over the dry ingredients, and stir to coat evenly.
Spread the mixture out in a thin layer on an ungreased cookie sheet.
Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly.
Allow to cool completely before storing in an airtight container.
Granola will become crunchier as it cools.","url":"https://recipe.bluelayer.org/recipe/57978/easy-cranberry-granola"},{"id":"57966","title":"Fresh Strawberry Cookies","ingredients":"strawberries, raw
nuts, almonds
raisins, seeded","directions":"Soak almonds in water overnight.
Soak raisins in boiling water for 5 minutes then drain.
Dice raisins and strawberries.
Coarsely grind the soaked almonds.
Add them to the diced strawberry-raisin mixture and mix well.
Drop batter by spoonfuls onto a dehydrator plastic tray.
Dehydrate for 24 hours or until dry at 105 degrees F (40 degrees C).
Turn cookies over in 8 to 12 hours or when you see that one side is dry enough.","url":"https://recipe.bluelayer.org/recipe/57966/fresh-strawberry-cookies"},{"id":"57953","title":"Oatmeal Fruit Cookie Mix In A Jar","ingredients":"sugars, brown
sugars, granulated
wheat germ, crude
oats
cherries, sweet, raw
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Mix the flour, baking soda and salt together.
Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given.
Ending with the flour mixture.
Attach a card with the following directions: Oatmeal Fruit Cookies 1.
Preheat the oven to 350 degrees F (175 degrees C).
Line one baking sheet with parchment paper.
Empty the contents of the jar into a large bowl.
Using a wooden spoon blend the mixture until well combined.
Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs.
Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk.
Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined.
Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned.
Place cookies on a rack to finish cooling.
Makes approximately 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57953/oatmeal-fruit-cookie-mix-in-a-jar"},{"id":"57945","title":"Chocolate Ginger Bits","ingredients":"spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the DOVE Brand Dark Chocolate Miniatures in the microwave, about 2 minutes.
Using a toothpick, dip half to all of each ginger piece into chocolate.
Lay on a waxed paper-lined cookie sheet to set.
Cookie sheet can be placed in freezer to speed up the process.","url":"https://recipe.bluelayer.org/recipe/57945/chocolate-ginger-bits"},{"id":"57940","title":"Swedish Rye Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Cream together butter and sugar until light and fluffy.
Stir in rye flour, all-purpose flour, baking powder and salt.
Mix well and add enough water to moisten the dough.
Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
Cut into 2 1/2 inch rounds using cutter or floured glass.
Bake on ungreased cookie sheet at 375F or until slightly brown.","url":"https://recipe.bluelayer.org/recipe/57940/swedish-rye-cookies"},{"id":"57938","title":"Chocolate Covered Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter.
Combine the mixture thoroughly and press into a 9-inch springform pan.
Bake the crust for 8 to 10 minutes.
In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth.
Add the remaining peanut butter, milk and nuts and whip for 1 minute.
Turn the peanut butter mixture into a mixing bowl.
Whip 2 cups of the heavy cream and fold into the peanut butter mixture.
Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.
In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted.
Remove from the heat and cool for 2 minutes, stirring constantly.
Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper.
Pour the chocolate topping over the pie, covering the top and sides completely.
Refrigerate the pie for 2 hours or until the chocolate coating is set.","url":"https://recipe.bluelayer.org/recipe/57938/chocolate-covered-peanut-butter-pie"},{"id":"57926","title":"Oatmeal Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
cornstarch
sugars, powdered
butter, without salt","directions":"Combine flour,oats,corn starch and icing sugar in large bowl.
With large spoon, blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a ball.
If necessary, refrigerate 30 minutes or until easy to handle.
VARIATIONS for baking.
Bake in 300 oven until edges are lightly browned.
Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
Or you can shape into 1\" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
Cool completely on wire rack.
CRANBERRY WEDGES.
You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2\" rounds and bake on ungreased cookie sheet 30-40 minutes.
Or you can press into one 9\" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
These freeze well.","url":"https://recipe.bluelayer.org/recipe/57926/oatmeal-shortbread"},{"id":"57922","title":"Bero Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter till soft, add the sugar and beat till well mixed.
I usually use a hand mixer.
Add the syrup, flour, chocolate chips and milk and mix well.
Grease two or three baking trays.
Grab about a spoonful of mixture in your fingers at a time and roll into a 1 inch ball.
Place on tray and squish flat.
Place in oven preheated to 180C/350F Bake for 8-10 minutes.
When finished immediately transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/57922/bero-chocolate-chip-cookies"},{"id":"57899","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
candies, semisweet chocolate","directions":"Combine the heavy cream and corn syrup in a saucepan.
Heat to just under a boil.
Remove from heat.
Add the chocolate.
Whisk until melted.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/57899/hot-fudge-sauce"},{"id":"57896","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
vinegar, cider","directions":"Blend flour, sugar and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl.
Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk.
Wrap each in plastic and chill 30 minutes.
(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month.
If frozen, thaw overnight in refrigerator.
Soften slightly at room temperature before using).
Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should \"tailor\" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now.
This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it.
It's more enjoyable when they compliment you to say, \"I made it from scratch\".
Bottom line it's worth trying.
If I can make a good pie crust you can too.","url":"https://recipe.bluelayer.org/recipe/57896/flaky-pie-crust"},{"id":"57893","title":"Belgian Chocolate Lace Wafers","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
syrups, corn, light
sugars, brown
butter, without salt
candies, semisweet chocolate","directions":"Stir together flour and nuts.
In a 1-quart saucepan, stir together next 3 ingredients.
Stirring constantly, bring to boil over medium heat.
Remove.
Stir in flour mixture until well blended.
Drop by slightly rounded teaspoonfuls in oval shape 3\" apart onto foil-lined cookie sheet.
Spread evenly with rubber spatula to 1/2\" by 1 1/2\" oval.
Bake at 350F 4-5 minutes or until golden brown.
Cool completely on foil on rack.
Peel foil from cookies.
Place cookies, 1 at a time, top side down on cookie sheet.
Return to oven 1 to 2 minutes or until soft.
Roll into cylinder shape starting on long side.
Cool on rack.
Spread 1 end of each cookie with melted chocolate.
Allow chocolate to set or eat it as-is.
May be stored in tightly covered container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57893/belgian-chocolate-lace-wafers"},{"id":"57886","title":"Pope's Valentine Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 325 degrees F (170 degrees C).
Mix butter in a mixer until light, add remaining ingredients.
Knead until velvety.
Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
Cut out and bake on a lightly greased pan for 12 minutes.
Cookies will be almost white when cooked.","url":"https://recipe.bluelayer.org/recipe/57886/popes-valentine-cookies"},{"id":"57884","title":"Stained Glass Cookies","ingredients":"butter, without salt
sugars, brown
molasses
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
candies, white chocolate","directions":"In a large mixing bowl, cream butter or margarine, brown sugar and molasses until smooth.
Blend in water.
Stir together flour, baking soda, salt, and spices.
Gradually add flour mixture to creamed mixture; blend well.
Cover and chill for 1 hour.
Cut out paper stars, bells, or other christmas motifs.
Trace onto a sheet of aluminum foil.
Roll pieces of dough into ropes about 1/4-inch wide.
Outline the designs with ropes of dough.
Press ends lightly together.
Separate candies by color.
In a blender or food processor, coarsely crush candies.
Fill in dough outlines with the candies.
Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts.
Cool on baking sheet.","url":"https://recipe.bluelayer.org/recipe/57884/stained-glass-cookies"},{"id":"57883","title":"Herbed Croutons Recipe","ingredients":"cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"In small bowl mix cheese, oregano, garlic pwdr, basil and salt and pepper.
Set aside.
In large bowl toss bread cubes with oil, then toss with cheese-herb mix till well mixed.
Spread on ungreased cookie sheet.
Bake in 225 degree oven for one hour or possibly till crisp and light golden brown, stirring occasionally.
Cold.
Store in plastic bags or possibly Tupperware.
Will keep about one month.","url":"https://recipe.bluelayer.org/recipe/57883/herbed-croutons-recipe"},{"id":"57862","title":"Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking
salt, table
spices, pepper, red or cayenne
spices, cumin seed","directions":"Preheat oven to 425F.
Place chickpeas on baking/cookie sheet.
Roast for 10 minutes.
Shake the pan.
(Do not spill on kitchen floor.)
Roast another 10 minutes.
In a medium bowl, combine chickpeas, oil, salt, and spices.
Stir well to combine.
Spread chickpeas back out on baking sheet.
Roast between 5 and 15 more minutes, until they're browned and super crunchy.
Serve.","url":"https://recipe.bluelayer.org/recipe/57862/roasted-chickpeas"},{"id":"57851","title":"Christmas Haystacks","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
cherries, sweet, raw
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a cookie sheet with wax paper.
In a double broiler over low heat, or in the microwave, melt the chips until smooth.
Remove from the heat, and stir in the almonds and the red and green cherries.
Drop by tablespoons onto the prepared cookie sheet.
Sprinkle with the coconut.
Refrigerate until firm.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/57851/christmas-haystacks"},{"id":"57848","title":"No Toll Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Mix together well.
Drop by Tbs onto lightly greased pan.
Bake at 350 for 12 minutes Enjoy!","url":"https://recipe.bluelayer.org/recipe/57848/no-toll-cookies"},{"id":"57836","title":"Easy Chinsuko (Okinawan Shortbread Cookies)","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking","directions":"In a bowl, combine the vegetable oil and sugar, mix well.
Sift the flour into the bowl from Step 1, and fold in the batter.
Shape the batter into any shape you like, bake in the oven for 13 minutes at 170C!
And the cookies are done!!
!
\"Salt Chinsuko\" Add pinch of coarse salt to the ingredients.
Brown Sugar Chinsuko\" Use brown sugar instead of white sugar!!
!
\"Matcha Chinsuko\" Add 1/2 teaspoon of matcha to the ingredients above!
\"Black Sesame Seeds Kinako Chinsuko\" Use 50 g of cake flour and 20 g of black sesame seed kinako!
The cookies will be very fragile just after baking, so be careful!","url":"https://recipe.bluelayer.org/recipe/57836/easy-chinsuko-okinawan-shortbread-cookies"},{"id":"57831","title":"No-Bake M & M Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"In a heavy duty saucepan, stir over medium-high heat, the sugar, margarine and milk.
Boil for 1 minute, stirring continuously.
Remove from heat.
Stir in remaining ingredients.
Drop onto wax paper with teaspoon or tablespoon for larger cookies.
Let cool for 5-10 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/57831/no-bake-m-m-cookies"},{"id":"57829","title":"Coconut Creamy Bon Bons","ingredients":"butter, without salt
milk, canned, condensed, sweetened
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Mix all but chocolate together and shape into balls about the size of a hickory nut.
Refrigerate several hours or overnight.
Melt dipping chocolate in top of double boiler with hot water in the bottom pan.
Dip balls into chocolate and turn out onto wax paper-covered cookie sheet.
Store in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/57829/coconut-creamy-bon-bons"},{"id":"57804","title":"Gingerbread Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
leavening agents, baking soda
molasses
water, bottled, generic
butter, without salt
sugars, brown
sugars, granulated","directions":"Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl.
In a separate bowl, mix molasses and water.
In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy.
Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour.
(Can be refrigerated up to 1 week or frozen up to 1 month.)
Heat oven to 350 degrees.
On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle.
Sprinkle dough with 1 Tb.
sugar; use rolling pin to press sugar into dough.
Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks.
Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper.
Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front.
Repeat with remaining dough in batches.","url":"https://recipe.bluelayer.org/recipe/57804/gingerbread-straws"},{"id":"57799","title":"Chocolate Dipped Pecan Logs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 325*F.
Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes.
Stop the mixer once or twice to scrape down bowl with rubber spatula.
Add flour and salt and blend on medium speed about 1 minute.
Scrape the bowl and add the nuts with several more turns of the mixer.
Measure out slightly rounded tbls.
of dough and shape them into little logs 2 1/2\" long.
Place the logs 1 1/2\" apart on prpared cookie sheets.
Flatten slightly with your palm so they are about 1 1/2\" wide.
Bake cookies until lightly golden, about 30-35 minutes.
Cool on cookie sheets.
When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours.
If it is a humid day, refrigerate them in order to speed the procees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57799/chocolate-dipped-pecan-logs"},{"id":"57790","title":"Air-fried Okra","ingredients":"egg substitute, powder
okra, raw
bread crumbs, dry, grated, plain
bread crumbs, dry, grated, plain
salt, table
spices, pepper, black","directions":"Preheat oven to 450 degrees F.
Pour egg substitute into a medium bowl.
Add okra and toss to combine.
In a large resealable plastic bag, combine both types of bread crumbs, salt, and pepper.
Shake to combine well.
Add the okra and egg substitute mixture to the bag and shake until coated.
Place a wire rack on top of a cookie sheet.
Arrange okra on rack and bake until crisp, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/57790/air-fried-okra"},{"id":"57784","title":"Roasted Beets with Ginger","ingredients":"oil, olive, salad or cooking
spices, ginger, ground
vinegar, balsamic
beets, raw","directions":"Preheat oven to 450 degrees.
Line a cookie sheet with foil.
In a small bowl, combine olive oil, ginger, and vinegar.
Cut beets in half and arrange, cut side up, on cookie sheet.
Brush all parts of beets except the stems with ginger-vinegar mixture.
Roast, uncovered, until beets are very tender, 20 to 25 minutes.
Arrange on a platter, cool slightly, and serve warm.","url":"https://recipe.bluelayer.org/recipe/57784/roasted-beets-with-ginger"},{"id":"57778","title":"Cheese Wafers","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
butter, without salt","directions":"in a bowl combine cheese, flour and cayenne pepper.
Pour melted butter over mixture and mix well with your hands.
Pinch off walnut size pieces of dough and roll to form small balls.
Place balls on a greased cookie sheet and bake at 350* for 20 mins.
( dough will flatten.
as it bakes) Best made only one day in advance.
Makes 40 wafers.","url":"https://recipe.bluelayer.org/recipe/57778/cheese-wafers"},{"id":"57771","title":"Pie Crust Or Cookies Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, cut butter and cream cheese into flour till mix resembles coarse crumbs.
(You may need to use your hands.)
Divide into 4 equal parts.
Each part makes 1 double crust or possibly 2 single crust pie.
You can wrap dough in plastic wrap and freeze for several months or possibly chill for 2 weeks.
You can also use this dough for sugar cookies.
Roll dough on lightly floured surface till 1/8 inch thick.
Cut with cookie cutter.
Place on ungreased cookie sheet.
Bake at 350 degrees for 15 min.
Frost when cold.
Each 1/4 will make 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57771/pie-crust-or-cookies-recipe"},{"id":"57768","title":"Almond Butter Spritz Cookies Recipe","ingredients":"nuts, almonds
sugars, granulated
egg substitute, powder
butter, without salt
wheat flour, white, cake, enriched","directions":"Line two or possibly three cookie sheets or possibly jelly roll pans with parchment paper or possibly foil.
Set racks on the top and lower thirds of the oven and preheat to325 degrees F.
In a bowl, soften the almond paste with the sugar and half of the Large eggs.
Beat in the butter gradually, then gradually add in the remaining Large eggs.
Cream all of the ingredients till light.
Add in the flour all at once and mix till all the elements adhere.
Don't over mix.
Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube
(Ateco 4).
Bake for about 15 min.
Cold on the pans
Yield: about 72, 2 inch cookies","url":"https://recipe.bluelayer.org/recipe/57768/almond-butter-spritz-cookies-recipe"},{"id":"57766","title":"Chocolate Mint Chex Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In large microwavable bowl, measure cereal.
Set aside.
Line cookie sheet with waxed paper.
In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir.
Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth.
Pour over cereal, evenly coating pieces.
Microwave uncovered on High 3 minutes, stirring every minute.
Spread on waxed paper; cool 5 minutes.
Stir in candies.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/57766/chocolate-mint-chex-party-mix"},{"id":"57756","title":"Aggression Cookies","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix oatmeal, brown sugar, flour, butter, and baking powder.
Knead it!
Pound it!
The longer you mix it, the better it tastes.
Roll dough into small balls.
Bake on cookie sheet at 350* for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/57756/aggression-cookies"},{"id":"57755","title":"Maple Cinnamon Granola","ingredients":"oats
seeds, flaxseed
sugars, granulated
oil, olive, salad or cooking
sugars, brown
salt, table
spices, cinnamon, ground
spices, ginger, ground
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F. Grease a large rimmed cookie sheet.
Mix all ingredients together in a large bowl then spread evenly over the greased cookie sheet.
Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57755/maple-cinnamon-granola"},{"id":"57736","title":"Healthy Peanut Butter Cookie Dough Protein Bites","ingredients":"honey
oil, corn, peanut, and olive
honey
sugars, granulated","directions":"In a large bowl, beat together the MELT Organic and 3/4 cup peanut flour on high speed until combined and fluffy.
Stir in remaining 1/2 cup peanut flour until well incorporated.
Then, stir in honey and mix well.
In a small food processor, process coconut sugar until broken down and a fine, powder-like consistency.
Roll the MELT Organic mixture into 1-tablespoon-sized balls and then roll each ball in coconut sugar.
Devour.
Notes: 1.
You will not use all of the sugar, but it helps to have some extra to make rolling easier 2.
Bites are best stored in the refrigerator.
If you want that really soft, cookie dough texture, just let them stand at room temperature for a few minutes before eating.","url":"https://recipe.bluelayer.org/recipe/57736/healthy-peanut-butter-cookie-dough-protein-bites"},{"id":"57728","title":"Iced Lemon Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
sugars, granulated
lemon juice, raw
sugars, granulated
lemon juice, raw","directions":"Sift flour, baking powder and soda into large bowl.
Beat butter and sugar.
Gradually add dry ingredients and lemon juice to sugar mixture.
Chill dough 1 hour.
On floured surface, roll half of dough to 1/8-inch thickness.
Cut cookies out.
Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
Glaze:.
Mix sugar and lemon juice together.
Once cookies have cooled, top with glaze.
Let set before eating.","url":"https://recipe.bluelayer.org/recipe/57728/iced-lemon-cookies"},{"id":"57726","title":"Cookie Dough for Ice Cream (Eggless)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic","directions":"In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth.
Stir in vanilla and water.
Mix in the flour until well blended.
Shape into a loaf or log, and freeze for 1 to 2 hours.
Cut into small chunks, and mix into softened ice cream.
Freeze for 15 minutes or until firm before serving.","url":"https://recipe.bluelayer.org/recipe/57726/cookie-dough-for-ice-cream-eggless"},{"id":"57725","title":"Oatmeal Breakfast Bars","ingredients":"oats
sugars, brown
salt, table
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
marmalade, orange","directions":"In a mixing bowl, combine oats, sugar and salt.
Stir in remaining ingred.
and mix well.
Press into 10x15 inch cookie sheet.
Bake at 425 for 15-17 minutes, or until golden brown.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/57725/oatmeal-breakfast-bars"},{"id":"57694","title":"Okara Oatmeal Carob Chip Cookies Recipe","ingredients":"okara
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
oil, olive, salad or cooking
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,
seeds, sunflower seed kernels, dried","directions":"Preheat oven to 350F Line cookie sheets with Silpat baking liners or parchment paper.
Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl.
In a small bowl, whisk together vegetable oil, honey, and vanilla extract.
Add wet ingredients to the dry ingredients, stirring with a large fork until combined.
Fold in carob chips or chocolate chips, along with sunflower seeds or nuts.
Drop by the teaspoonful on to prepared cookie sheets.
Flatten slightly with the back of an oiled fork to about 1/2-inch thickness.
Bake 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57694/okara-oatmeal-carob-chip-cookies-recipe"},{"id":"57675","title":"Viennese Biscuits (Cookies)","ingredients":"butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar thoroughly.
Add sifted drinking chocolate and flour.
Mix well to form a soft dough.
Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
Bake at 180 degrees celsius for 20 minutes.
When cold, dust with icing sugar or extra drinking chocolate.","url":"https://recipe.bluelayer.org/recipe/57675/viennese-biscuits-cookies"},{"id":"57665","title":"Peanut Butter Cup Cookie Mix in a Jar","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Mix together the flour, baking powder and baking soda.set aside.
Layer ingredients in order given in a wide-mouth quart jar.
Press each layer firmly in place.
It will be a tight fit.
Add chopped peanut butter cups last.
attach these instructions to jar:.
REESE'S PEANUT BUTTER CUP COOKIES:.
Remove peanut butter cups from jar and set aside.
Empty remaining cookie mix into large mixing bowl,.
Use your hands to thoroughly blend mix.
Add 1/2 cup butter, softened at room temperature.
DO NOT USE DIET MARGARINE OR LIGHT BUTTER.
Add 1 large egg, slightly beaten, and 1 tsp vanilla.
Mix until completely blended.
You will need to finish mixing this with your hands.
Mix in peanut butter cups.
Shape into walnut sized balls.
Place 2\" apart on greased cookie sheets.
Bake at 375*.for 12-14 minutes or until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to wire racks to finish cooling.
Makes 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57665/peanut-butter-cup-cookie-mix-in-a-jar"},{"id":"57655","title":"Mrs. Mueller's Honey Popcorn","ingredients":"honey
butter, without salt
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive","directions":"Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
Remove from heat and let cool down a bit.
Meanwhile, preheat oven to 350F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
Remove from oven and let cool in pans.
Variation: Use any type of nuts you prefer.","url":"https://recipe.bluelayer.org/recipe/57655/mrs-muellers-honey-popcorn"},{"id":"57646","title":"Mrs. Rowe's Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat oven to 375 degrees F.
Combine crumbs and butter; mix well.
Firmly and evenly press mixture into a 9\" or 10\" pie plate.
Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.
Cool on a wire rack for at least 30 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/57646/mrs-rowes-chocolate-cookie-crust"},{"id":"57626","title":"No Bake Cookies II","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
oats
vanilla extract","directions":"Mix together sugar, butter or margarine, and milk in a saucepan.
Bring to a boil and boil for one minute, stirring constantly.
Remove from heat and mix in cocoa, quick oatmeal and vanilla.
Drop by spoonfuls on waxed paper.","url":"https://recipe.bluelayer.org/recipe/57626/no-bake-cookies-ii"},{"id":"57612","title":"Cashew Sandies","ingredients":"butter, without salt
sugars, brown
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw","directions":"Preheat oven to 350.
Line two baking sheets with parchment or Silpat.
Cream together butter and sugar until light and fluffy.
Add vanilla and salt and beat until combined.
On low, add flour a little at a time and beat just until completely combined.
Fold in cashews.
Divide dough into 12 1 1/2\" balls, and place on cookie sheets.
Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
Bake 15-17 minutes until golden brown.
Rotate pans back-to-front and top-to-bottom about halfway through.
When done, transfer to a wire rack to cool completely.
Store in an airtight container up to 5 days.","url":"https://recipe.bluelayer.org/recipe/57612/cashew-sandies"},{"id":"57611","title":"Egg-Free M&M Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Preheat oven to 375 F. Line a cookie sheet with parchment paper.
In a small bowl, stir together flour, baking soda, and salt.
Set aside.
In a large bowl, cream together the margarine and brown sugar.
Add the vanilla and beat well to combine.
Add the flour mixture and beat until well mixed.
Stir in the M&Ms candies.
Roll pieces of dough between your hands to form 1 inch balls.
Place on the prepared cookie sheet and flatten slightly with your fingers to form a disk.
Space them about 2 inches apart.
Bake for 7-9 minutes or until lightly browned around the edges.
Remove from oven.
Allow the cookies to cool for a couple of minutes on the sheet and then remove them to a wire rack to cool completely.
Makes about 3 dozen cookies.
Recipe adapted from one found on Yummly.","url":"https://recipe.bluelayer.org/recipe/57611/egg-free-m-m-cookies"},{"id":"57608","title":"Sloppy Joe Pizza","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sweetener, syrup, agave
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oats
water, bottled, generic","directions":"Mix water, yeast and sweetener, let sit 5 minutes.
Mix vinegar and milk, microwave on HI 30 seconds (will come out gloppy), add to water.
Add flours, knead 8 minutes.
Roll out on cookie sheet or pizza pan, bake 350F (180C) F for about 13 minutes.
Take out of the oven.
Cover with 1/2 jar Healthy Choice spaghetti sauce (one of the m**tless varieties, of course), cooked onions, peppers, mushrooms.
Then place BTB topping (recipe below), put back in 350F (180C) F oven for about 12 to 15 minutes, or until crust is done.
Slice and eat.
(Vegans, if you can come up with a substitute for inchbuttermilk inch, your posting would be appreciated.)
BTB Topping: Mix ingredients, let sit 15 minutes.
Crumble up and saute in Pammed pan until brown, with browned onions.
Can add 13 cup ketchup 1 tablespoon mustard 2 tablespoons molasses or other sweetener garlic, red pepper.
to taste.
Mix, then mix into crumbles.
Place on top of pizza above, or mix with barbecue sauce for sloppy joe.","url":"https://recipe.bluelayer.org/recipe/57608/sloppy-joe-pizza"},{"id":"57578","title":"Girl Scout Cookies: Samoas or Caramel De-Lites","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate","directions":"Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Preheat oven to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.
Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57578/girl-scout-cookies-samoas-or-caramel-de-lites"},{"id":"57560","title":"American Country Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F (190C).
Combine all the dry ingredients in a large bowl.
Cut the butter into small bits and stir them into the dry ingredients, using your finger tips to make sure its well combined.
Next, slowly add the milk to the mixture while stirring continually.
Once the milk has been added, knead the dough for one minute until smooth.
Roll the dough out to quarter inch thickness.
Cut into rounds or squares, and place on a dry cookie sheet.
Place the cookie sheet on the middle shelf.
Bake for 12 minutes.
Note: Dried fruits can be added into batter, such as dried cranberries, cherries, or blueberries.
Serve with butter and/or jam if desired.","url":"https://recipe.bluelayer.org/recipe/57560/american-country-biscuits"},{"id":"57530","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
water, bottled, generic","directions":"Pop the popcorn in a covered saucepan (the back of the package will usually tell you how) Melt the butter in a medium saucepan.
Add the sugar and water and stir over low heat, until the sugar is dissolved.
Place a warmed candy thermometer in the pan and boil over medium high, without stirring, until it reaches 234 degrees F, or the soft ball stage.
Immediately pour it over the popcorn and mix well with a wooden spoon.
Pour the popcorn onto a cookie sheet fitted with waxed paper, and let cool.
Lightly butter your fingertips and break the popcorn up.
Serve!
You can store it in a ziploc bag or airtight tupperware for about 10 days.","url":"https://recipe.bluelayer.org/recipe/57530/caramel-corn"},{"id":"57491","title":"Melt-in-your-mouth Cookies","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Cream butter and sugar together.
Add water and vanilla to the mixture.
Gradually add flour, fold in nuts.
Roll dough into 1 inch balls.
Place on ungreased baking sheets and flatten with fingers.
Bake at 300 F for 20-25 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/57491/melt-in-your-mouth-cookies"},{"id":"57478","title":"Quick and Easy Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F (230C).
Cut the butter or margarine into the flour and add baking powder and salt.
Slowly mix in the milk until the mixture forms a dough.
Divide into about 12 heaps and place on a floured cookie sheet.
Bake for about 12 minutes, or until slightly browned.
Serve warm with butter and jam.","url":"https://recipe.bluelayer.org/recipe/57478/quick-and-easy-scones"},{"id":"57467","title":"Salmon with Cucumber and Dill Sauce","ingredients":"fish, salmon, atlantic, wild, raw
honey
lemon juice, raw
yogurt, greek, plain, nonfat
pickles, cucumber, sour
dill weed, fresh
salt, table","directions":"For the Salmon:
Preheat oven to 350 degrees F. I usually cover a medium sized cookie sheet with foil if it is not non-stick.
You can really just judge the size of the pan based on the size of your salmon filet.
Use a fork to pierce holes in salmon.
Drizzle salmon with a thin layer of honey and lemon juice.
Salt and pepper to taste.
Cook salmon for roughly 20 minutes or until it flakes with a fork.
For the Cucumber and Dill Sauce:
Empty yogurt into small bowl.
Finely chop 1/4 cup of cucumber and add it to the bowl .
Add 1/4 teaspoon of dill weed to bowl.
Salt and pepper to taste.
Stir all ingredients together and chill while fish is cooking.
Then drizzle over your salmon and eat!","url":"https://recipe.bluelayer.org/recipe/57467/salmon-with-cucumber-and-dill-sauce"},{"id":"57457","title":"Chocolate Charms","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, granulated
vanilla extract","directions":"Sift together flour, cocoa, and salt into a bowl.
Place butter in the bowl of an electric mixer fitted with the paddle attachment.
Beat on medium speed until fluffy, about 5 minutes.
Add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula.
Add vanilla, if using.
Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Form dough into a flattened disk; wrap in plastic.
Chill until firm, at least 1 hour.
Preheat oven to 325F.
Line two baking sheets with parchment paper.
Using a spoon, form dough into 1-inch balls; place on prepared baking sheet.
Bake until firm, 20 to 25 minutes, rotating halfway through.
Cool completely on wire rack.
Dust with cocoa powder just before serving.
Cookies can be stored in an airtight container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57457/chocolate-charms"},{"id":"57444","title":"Microwaved Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Place 3 quarts popped corn into a paper grocery bag.
On the stove, using a medium-sized kettle, combine butter, brown sugar, corn syrup, and salt.
Bring to a boil (on medium to medium-high heat), stirring once or twice.
Boil for exactly 3 minutes.
Remove from the heat and add baking soda, stirring well.
Pour the caramel mixture over the popped corn.
Roll the top of the bag to close it, then microwave for 1 minute.
Pull the bag out quickly and thoroughly shake the bag for maybe 5 to 10 seconds.
Put the bag back into the microwave, cook for 1 minute, then pull out and shake again for another 5 to 10 seconds.
Cook again for 1 minute, then pull out and shake the bag one last time.
Pour onto a large pan (pizza pans or large cookie sheets work well) to cool.
Be sure to break it apart after a couple of minutes.
Then it is ready to eat!
Hints:
Karo Light Corn Syrup produces the best color and result.
Do not alter the cooking time on the stove for the caramel mixture.
It is important to set a timer and follow it closely.
If your microwave is really powerful, decrease the one minute intervals to 50 seconds each instead.
Each paper grocery bag can be used for up to two batches.
Keep oven mitts nearby for the microwaving process.
The bag can get really hot!
This is a great and fun group project.
One person popping corn with an air popper.
One person at the stove making caramel sauce.
One person doing the microwaving and shaking.
Another person to help empty the bag contents onto a baking sheet to cool and to break apart the corn as it cools.
And of course, at least one to several people for quality control to make sure it tastes good.","url":"https://recipe.bluelayer.org/recipe/57444/microwaved-caramel-corn"},{"id":"57435","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Pour warm water into a bowl.
The water should be about 85-115F.
Test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Punch it down so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
This dough can also be made in advance and refrigerated for a day or so, or even frozen.
Be sure to let it come to room temperature before using.
Form the dough into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400 F oven until the crust is light brown.
Bake on either baking stones, a cookie sheet, or a pizza pan.","url":"https://recipe.bluelayer.org/recipe/57435/pizza-dough"},{"id":"57433","title":"Gingerbread Truffles","ingredients":"spices, ginger, ground
cheese, parmesan, hard
spartan, real semi-sweet chocolate baking chips,","directions":"Blitz the gingerbread cookies in a food processor until nice and fine.
Reserve about 1 tablespoon for sprinkling and pour the rest into a large bowl.
Add the cream cheese and work together until nicely combined.
You should have a sticky but workable dough.
Form it into small balls and place on a baking sheet lined with grease-proof paper.
Pop in the freezer for 30 minutes to harden.
Melt chocolate in a bain marie and then dip each truffle in.
Place back on the baking tray and sprinkle each with a little of the reserved gingerbread crumbsdo this as soon as you coat them in chocolate because they harden really quickly and the crumbs wont stick!
Put in the fridge until ready to eat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57433/gingerbread-truffles"},{"id":"57422","title":"Dolly's Crisp Toffee Bars","ingredients":"butter, without salt
salt, table
vanilla extract
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Adjust rack to the center of the oven and preheat oven to 350 degrees.
In a large bowl, cream the butter with a mixer.
Add the salt, vanilla, and sugar and beat well.
On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
Add the nuts and chocolate chips and mix well.
Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
With floured fingertips, press the dough firmly to make an even layer- it will be thin.
Bake for 25 minutes, reversing the pan front to back once to insure even baking.
The cake will be golden brown.
Let cool in the pan for only a minute or so.
With a small sharp knife, cut into bars.
Let stand in the pan until cool.
Transfer the cookies to paper towels to dry the bottoms.
Wrap individually in wax paper or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/57422/dollys-crisp-toffee-bars"},{"id":"57397","title":"Nutty Oatmeal Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
peanut butter, smooth style, without salt
sugars, granulated","directions":"Heat 1/4 cup/50 ml water in a large pan.
Add the butter and chocolate milk powder and bring to a boil.
Add all the remaining ingredients except the sugar and mix well.
Shape the mixture into balls (about 12), flatten them onto a tray and sprinkle with sugar.
Pack in airtight bags and store in a cool, dark place.
They will keep for about a week.
If you want to keep them longer, they will need to be refrigerated.","url":"https://recipe.bluelayer.org/recipe/57397/nutty-oatmeal-cookies"},{"id":"57383","title":"Raspberry Pecan Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cottage, creamed, large or small curd
sugars, granulated
spices, cinnamon, ground
raspberries, raw
nuts, pecans","directions":"Place flour, salt, and butter in a food processor.
Process until the mixture resembles coarse crumbs, then add the cottage cheese.
Continue processing until the dough comes together.
Divide dough into four equal portions and wrap in plastic.
Refrigerate for at least 4 hours.
Preheat an oven to 400 degrees F (200 degrees C).
Line a baking sheet with aluminum foil.
Combine sugar and cinnamon in a bowl.
Roll out each portion of dough on a floured surface to an 1/8 inch thick circle.
Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle.
Gently press the filling into the dough using a rolling pin.
Cut each circle into 16 wedges.
Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/57383/raspberry-pecan-rugelach"},{"id":"57377","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, powdered
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.
Beat butter and sugar in large bowl until smooth.
Beat in vanilla.
Add dry ingredients; beat until dough holds together.
Divide dough in half.
Shape each piece into disk.
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
Set rack in center of oven and preheat to 300F.
Line 2 rimmed baking sheets with parchment.
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
Using 3-inch star-shaped cutter, cut out cookies.
Transfer to sheets, spacing 1 inch apart.
Gather scraps into ball.
Wrap; chill until firm, about 30 minutes.
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.
Cool on sheets 10 minutes.
Transfer to racks and cool completely.
Repeat rolling, cutting, and baking until all dough is used.
Do ahead Can be made ahead.
Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.
Using small spoon, drizzle chocolate over cookies in zigzag lines.
Sprinkle with crushed candies.
Drizzle remaining chocolate over.
Let stand until chocolate is set, at least 1 hour.
Do ahead Can be made 3 days ahead.
Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/57377/chocolate-peppermint-stars"},{"id":"57367","title":"Orange Butter Ball Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch
orange juice, raw","directions":"Beat together butter and sugar until creamy.
Beat in flour, cornstarch and orange peel until just blended.
Shape dough into a ball; wrap with plastic wrap and refrigerate for several hours.
Preheat oven to 350 degrees F. Have ready several cookie sheets.
Do not grease.
Shape dough into 1-inch balls and place on ungreased cookie sheet.
Bake in preheated oven for 10 minutes or until cookie is firm.
Allow to cool and then roll in more sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/57367/orange-butter-ball-cookies"},{"id":"57364","title":"Cookie and Pecan Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pecans
raisins, seeded
cherries, sweet, raw
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
Place a piece of parchment inside an 8 by 8-inch baking dish.
Parchment should hang over the edges all around.
(Alternatively, you can butter the dish on all sides.)
Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar.
Stir until the sugar has dissolved.
Bring to a simmer.
Stir to make sure the sugar is melted and cook for 1 more minute.
Add the butter mixture to the cookies, pecans, raisins and cherries.
Stir until combined.
Pour the warm mixture into the prepared baking pan.
Spread evenly with a spatula or the back of a large spoon.
Place a medium saucepan of water, about 2 cups, onto a medium heat.
Then place a heat-proof bowl over it to create a double boiler.
Add the chocolate chips to the bowl.
Allow the chocolate to sit for 1 minute over the heat.
When it starts to melt, stir until it's completely melted.
Pour the melted chocolate over top of the pecan mixture.
Spread out evenly.
Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.","url":"https://recipe.bluelayer.org/recipe/57364/cookie-and-pecan-bars"},{"id":"57361","title":"Apple Oatmeal Bar Cookies","ingredients":"butter, without salt
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and brown sugar until smooth.
Beat in the oats, flour, cinnamon, and vanilla.
Fold in the applesauce and walnuts.
Transfer the mixture to the prepared pan.
Bake 35 minutes in the preheated oven, until golden brown.
Cool in pan, and cut into squares.","url":"https://recipe.bluelayer.org/recipe/57361/apple-oatmeal-bar-cookies"},{"id":"57319","title":"Oven Fried Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
pancakes, plain, dry mix, complete (includes buttermilk)
spices, pepper, black
salt, table
spices, paprika","directions":"Preheat oven to 350.
Cut chicken into chunks.
Combine pancake mix, pepper, salt, paprika into a shallow bowl.
Dunk the chicken into the buttermilk and roll into dry misture.
Spray cookie sheet with nonstick spray.
Place coated chicken on sheet.
Drizzle melted margarine over the chicken.
Bake 30 to 45 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/57319/oven-fried-chicken-tenders"},{"id":"57279","title":"Date Filled Cookies","ingredients":"dates, deglet noor
sugars, granulated
water, bottled, generic
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
salt, table","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water.
Bring to a boil, and cook for 15 minutes, or until thick and smooth.
Set aside to cool.
Cream butter and brown sugar together until smooth.
Gradually mix in flour, baking soda, and salt.
Add the oatmeal and mix well.
Stir in 2 to 4 tablespoons of water.
Form the dough into a ball and refrigerate for 15 minutes.
On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds.
Place 1/2 of the rounds on cookie sheets.
Spoon date mixture in the center of each round and top with another round.
Press edges firmly together.
Bake 15 minutes in the preheated oven, or until browned.","url":"https://recipe.bluelayer.org/recipe/57279/date-filled-cookies"},{"id":"57276","title":"White Chocolate Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Mix flour, sugar, baking powder, and soda in a large bowl.
Cut in butter till mixture is crumbly.
Combine yogurt and milk and stir in with cherries and chocolate chips.
Dont over-mix.
Pat dough out on a floured surface to about 1/2 think and cut into wedges, circles, or hearts for Valentines Day!
Place on greased cookie sheets.
Brush tops with milk and sprinkle with sugar.
Bake at 375F for about 18-20 minutes.
Serves 6-8.","url":"https://recipe.bluelayer.org/recipe/57276/white-chocolate-cherry-scones"},{"id":"57235","title":"Cottage Cheese Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cottage, creamed, large or small curd
sugars, granulated
salt, table","directions":"Cream butter and cheese until thoroughly blended.
Sift flour, measure, and sift with sugar, baking powder, and salt.
Add gradually to first mixture.
Form into a loaf.
Chill overnight.
Slice thin.
Place on slightly oiled baking sheet.
Bake in moderate oven 400F (200C).
10 minutes, or until delicate brown.","url":"https://recipe.bluelayer.org/recipe/57235/cottage-cheese-cookies"},{"id":"57173","title":"Jalapeno Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cumin seed
salt, table
spices, pepper, red or cayenne
butter, without salt
cheese, parmesan, hard
water, bottled, generic
spices, paprika","directions":"Preheat oven to 400 degrees F.
In a large mixing bowl stir together the flour, cumin, salt, and red pepper.
Cut in the butter until the size of coarse crumbs.
Stir in the shredded cheese.
Sprinkle the water over the mixture, stirring until all the dough is moistened.
Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk.
If necessary, wrap and refrigerate for 30 min or until easy to handle.
On a lightly floured surface roll the dough to about 1/8-inch thickness.
Using a floured 2\" cookie cutter to cut dough, rerolling as necessary.
Place pieces about 1/2 inch apart on an ungreased cookie sheet.
Bake for 8 min or until crackers are golden brown around the edges.
Transfer to a rack to cool completely.
If desired, lightly sprinkle with paprika.","url":"https://recipe.bluelayer.org/recipe/57173/jalapeno-cheese-crackers"},{"id":"57168","title":"Easy Shortcakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat the oven to 400 degrees.
Combine the dry ingredients and mix well.
Make a well in the center, and then add each wet ingredient.
Mix all together gently.
Dough should be light and airy.
There will be enough dough for five or six shortcakes.
Use a spoon to drop dollops of the dough onto a small nonstick or lightly oiled cookie sheet.
Press the center of each shortcake to flatten it a bit and create an indentation for filling.
I like to leave them irregularly shaped instead of perfectly round.
Bake for 12-13 minutes, or until the tops are just starting to turn golden.
After they've cooled for a bit, slice them in half horizontally.
Use a combination of any of your favorite fillings: lightly mashed fresh fruit, vanilla pudding, mascarpone cheese, chocolate sauce.
My son likes to put a fruit layer and a whipped cream or pudding layer in the center, then add the top half, and then top with a fruit layer and lots of whipped cream.
*****You can also make a savory version of these shortcakes by omitting the sugar and vanilla, and adding parmesan cheese and a dash of garlic or onion powder.
Top with olives, refried beans, sour cram, and salsa or greek salad.
*****.","url":"https://recipe.bluelayer.org/recipe/57168/easy-shortcakes"},{"id":"57141","title":"Almond Chocolate Bark","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
Remove both saucepans from the heat.
Stir in the almonds.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness.
Refrigerate at least 1 hour or until firm.
Break the bark into pieces.
Store in the fridge for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/57141/almond-chocolate-bark"},{"id":"57137","title":"Irish Oaten Biscuits (Cookies)","ingredients":"oat bran, raw
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, powdered
butter, without salt","directions":"Preheat the oven to 200C/400F.
Combine oat bran, oats, sugar, flour and baking soda in a big bowl.
Add butter and mix well.
If your dough is too dry, add some water to it until you can work it.
Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
Bake for about 15 minutes until cookies are golden and crispy.","url":"https://recipe.bluelayer.org/recipe/57137/irish-oaten-biscuits-cookies"},{"id":"57134","title":"Roasted Vegetables","ingredients":"shortening, vegetable, household, composite
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 450.
Toss vegetables with dressing and cheese.
Place veggie mixture on a greased foil-lined cookie sheet.
Bake 40-45 minutes or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/57134/roasted-vegetables"},{"id":"57133","title":"Milk Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
butter, without salt","directions":"Preheat oven to 300F degrees.
Grease a large roasting pan.
Combine popcorn and nuts in prepared roasting pan.
Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
Cook over medium heat, stirring constantly, until mixture boils.
Pour over popcorn and toss well to coat.
Bake, stirring frequently for 30 to 40 minutes.
Loosen popcorn from pan and allow to cool slightly in pan.
Remove to a wax paper lined cookie sheet to cool completely.
Keeps for two weeks in an airtight container in the fridge-yeah, right!","url":"https://recipe.bluelayer.org/recipe/57133/milk-chocolate-popcorn"},{"id":"57124","title":"Quick Vegan Pumpkin Spice Scones With Flax Seeds","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
pumpkin, raw
oil, olive, salad or cooking
pumpkin, raw
vinegar, cider
seeds, flaxseed","directions":"Sift all the dry ingredients in a large bowl together.
Mix the wet ingredients with the flax seeds in another bowl, then add to the large bowl with the dry ingredients.
Mix the dough by hand, but don't over-mix.
It should be a little floury and crumbly.
Grease a cookie sheet with cooking spray then form small discs with the dough, about 9-10 of them, and space them out evenly.
Bake at 400F for 12-15 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/57124/quick-vegan-pumpkin-spice-scones-with-flax-seeds"},{"id":"57119","title":"Bull's Eye Cookies Recipe","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened","directions":"TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed till well-combined.
Transfer to a work surface.
Divide the dough in half.
Return one half to the mixer, and add in cocoa pwdr.
Mix till well-combined.
Wrap dough in plastic, and store, refrigerated, till ready to use.
TO ASSEMBLE THE COOKIES: Place 20 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 7- by 12-inch rectangle, about 1/3-inch thick.
Repeat with 20 ounces white dough.
Refrigerateboth rectangles at least 30 min.
Place 12 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 4 3/4- by 12-inch rectangle.
Repeat with 12 ounces white dough.
Refrigerateat least 15 min.
Place 6 ounces black dough on a clean work surface.
Roll into a 12-inch-long log, about 3/4 inch in diameter.
Repeat with 6 ounces white dough.
Wrap in parchment.
Refrigerateat least 15 min.
Remove top piece of parchment from the smaller black rectangle.
Unwrap white log, and place lengthwise on black rectangle.
Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log and the smaller rectangle of white dough.
Remove the top piece of parchment from the larger white rectangle.
Place white log wrapped in black dough lengthwise on the white rectangle.
Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log wrapped in white dough and the larger rectangle of black dough.
Wrap both logs in parchment.
Refrigerate1 hour.
Heat oven to 375 degrees.
Line two baking sheets with parchment.
Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
Bake cookies till barely golden brown, about 15 min.
Transfer cookies to a wire rack to cold.
Bake or possibly freeze remaining dough.
Store in an airtight container up to 2 weeks.
Makes about 7 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57119/bulls-eye-cookies-recipe"},{"id":"57116","title":"Mandi's Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together flour, baking powder, salt and white sugar.
Cut butter into the flour mixture until it resembles course crumbs.
Add milk and stir.
You may need to add 1-2 more tablespoons of milk.
Knead 15-20 times on a lightly floured board and roll out to a 1/2 - 1 inch thickness.
Use a cup or round cookie cutter to cut out into round biscuit shapes.
Bake on baking stone or cookie sheet at 425 degrees for 13-15 minutes - till the edges begin to brown.","url":"https://recipe.bluelayer.org/recipe/57116/mandis-homemade-biscuits"},{"id":"57113","title":"Special Occasion Dog Bones / Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter, milk and brown sugar.
Stir in the flour mixture until well blended.
Turn out dough onto a lightly floured surface and knead until smooth.
Roll out to 1/4 inch thickness and cut into shapes using cookie cutters.
Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/57113/special-occasion-dog-bones-biscuits"},{"id":"57092","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/57092/mexican-wedding-cookies"},{"id":"57089","title":"Cleaned-Up Scottish Oatcakes","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Heat oven to 375.
Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs.
(I gave up on this and just smooshed it with my hands.)
Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together.
(Alternatively, you can mix this in your food processor).
On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick.
If needed, use ice water as \"glue\" to patch it together- It might fall apart a little.
Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2\" in diameter.
Or you can cut it into squares with a knife.
Place on and ungreased baking sheet.
Bake until the oatcakes start to brown, about 12-15 minutes.
Cool a bit on a wire rack, if your gang will wait that long.
To serve, top with whatever you find in your kitchen.
These are not sweet, so they make a great base for sweeter toppings like jelly and honey.
Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut.
I think we even used chocolate chips a time or two.
Use your imagination!
Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.","url":"https://recipe.bluelayer.org/recipe/57089/cleaned-up-scottish-oatcakes"},{"id":"57072","title":"Chewy Anzac Biscuits","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
syrups, corn, light
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 160 C. Line 2 baking trays with grease-proof (parchment) paper.
Pan roast the desiccated coconut in a skillet over medium heat until golden in colour.
Set aside to cool.
In a large bowl mix all the dry ingredients together (except bicarbonate soda).
Set aside.
In a medium size saucepan over medium-low heat, and melt butter with corn syrup.
Take pan off from heat and add bicarbonate soda (use caution because this will froth).
Add the boiling water.
Pour the butter mixture into the oat mixture.
Mix until well combined.
Roll into walnut sized balls and flatten.
Place them 5cm apart on the baking tray.
Bake for 12-15 minutes.
If baking 2 trays at a time its best to rotate trays between shelves at the halfway point.
Bake until the cookies are golden brown.
Remove trays from oven.
Leave the cookies to cool on the trays for few minutes before transferring to the cooling rack.","url":"https://recipe.bluelayer.org/recipe/57072/chewy-anzac-biscuits"},{"id":"57059","title":"Sweet Pig! 3-Ingredient Praline Bacon","ingredients":"bacon, meatless
sugars, brown
nuts, pecans","directions":"Heat oven to 350F.
Line cookie sheet with foil; place wire rack on foil.
Arrange bacon in a single layer on the rack.
Bake for 20 minutes.
Meanwhile, in a small bowl, stir together brown sugar and pecans.
Turn bacon over; sprinkle with brown sugar mixture.
Bake 10 to 15 minutes longer or until golden brown.
Remove bacon from rack.
Cool completely, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57059/sweet-pig-3-ingredient-praline-bacon"},{"id":"57049","title":"Oatmeal/Wheat Germ Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix together the first 3 ingredients.
Then thoroughly mix in the last 4 ingredients.
Dough will be stiff.
Chill for a half hour.
Roll rounded teaspoonsfuls into balls.
Flatten, place on greased cookie sheet, and bake for 1 hour at 300F (150C).","url":"https://recipe.bluelayer.org/recipe/57049/oatmeal-wheat-germ-dog-biscuits"},{"id":"57046","title":"Vegan Strawberry Cream Scones With Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
margarine, regular, 80% fat, composite, stick, without salt
strawberries, raw
nuts, almonds
water, bottled, generic
soymilk, original and vanilla, unfortified","directions":"First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right.
Sift the flour, sugar, baking powder, and salt together in a mixing bowl.
Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix.
Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're \"whittling\" it inches.
By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together.
Mix in the strawberries and almonds with the rosewater or vanilla.
Add just enough milk or soymilk (almond milk etc.)
to make the dough smooth but not too much or else it'll get too watery.
If it does, just add a bit more flour to dry it back up.
Then you can divide the dough one of two ways.
But first lay out some parchment paper onto a cookie sheet.
The lazy way (my way!)
is to drop large spoonfuls of the mixture onto it, about 8-10 big globs.
Make sure they're spaced far apart enough!
Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper.
Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown.
Serve warm or cool.
Warning, they're quite addictive!","url":"https://recipe.bluelayer.org/recipe/57046/vegan-strawberry-cream-scones-with-almonds"},{"id":"57040","title":"Cherry Shortbread Crumble","ingredients":"sugars, granulated
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Preheat the oven to 425.
Put the cherries into an unoiled 8-inch square baking pan or a 9-inch glass pie plate.
Sprinkle with the sugar and cinnamon and add 2 tablespoons of water to the dish.
Bake for 15 minutes, and then remove from the oven.
Top with the crumbled cookies and bake until the cherries are bubbling and the crumbs are browned, about 10 minutes more.
Serve warm, at room temperature, or cold.","url":"https://recipe.bluelayer.org/recipe/57040/cherry-shortbread-crumble"},{"id":"57036","title":"Chocolate Domino Cookies","ingredients":"cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Sift the cocoa, flour, and salt together into a medium bowl and set aside.
Beat the butter and sugars with an electric mixer on medium high speed until light and fluffy.
Reduce the speed to low and gradually add the cocoa mixture.
Add the vanilla extract and cream and beat until a dough forms.
Wrap tightly and refrigerate for 1 hour.
Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Roll the dough to 1/4\" thickness, cut 16 2\" by 4 \" rectangles, and place on baking sheets.
Score each rectangle in the middle the short way, and press in the white chocolate chips to create dominos.
Place the cookies on a prepared baking sheet.
Chill for 15 minutes.
Bake for 13 minutes.
Cool on the pan for 5 minutes.
Cool completely on a wire rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57036/chocolate-domino-cookies"},{"id":"57030","title":"Disappearing Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
oil, canola
vanilla extract
spartan, real semi-sweet chocolate baking chips,
raisins, seeded","directions":"Preheat the oven to 350F and arrange a rack in the middle.
Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside.
Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker).
Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla.
Mix until combined well.
Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix).
Add the chocolate chips and raisins.
Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter.
Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball.
Press each ball down to slightly flatten, making sure that they don't crumble apart in the process.
Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different).
Let baked cookies cool on parchment paper, or a cooling rack.
Share and enjoy!","url":"https://recipe.bluelayer.org/recipe/57030/disappearing-vegan-chocolate-chip-cookies"},{"id":"57028","title":"The Easiest and Best Caramel Corn I've Ever Made","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
butter, without salt
sugars, brown
salt, table
syrups, corn, light
leavening agents, baking soda","directions":"Preheat the oven to 200.
Spray your largest cookie sheets.
Pop the popcorn in the oil and set aside.
I do this in two batches.
Place in a very large bowl.
(Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup.
Bring to a rolling boil.
When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon.
(I used a plastic spatula and ended up sacrificing it)
Remove from the heat and add the soda.
Pour caramel directly on the popcorn and stir to coat completely.
Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes.
Allow to cool and break into pieces.
Store in zip-top bags.","url":"https://recipe.bluelayer.org/recipe/57028/the-easiest-and-best-caramel-corn-ive-ever-made"},{"id":"57011","title":"Golden Raisin Bars.","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
raisins, seeded
apricots, dried, sulfured, uncooked","directions":"Heat oven to 325F.
Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
Mix.
in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
PAT mixture firmly into a ungreased 9x13-inch baking pan.
Bake 20-25 minutes until golden brown.
Cool in pan 30 minutes.
Cut into bars and cool completely.
Remove from pan with metal spatula.
For a quick dessert.
serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
Serve frozen.","url":"https://recipe.bluelayer.org/recipe/57011/golden-raisin-bars"},{"id":"57010","title":"Chocolate Cereal Puffs","ingredients":"sugars, granulated
syrups, corn, light
vanilla extract
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine the sugar, corn syrup and vanilla in a medium saucepan.
Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes.
Remove from heat and stir in the peanut butter.
Add cereal, mix until cereal is evenly coated.
Drop cookies by spoonfuls onto greased foil or waxed paper.
Let sit at room temperature until cool and set.
This recipe can also be made in the microwave, if watched carefully.","url":"https://recipe.bluelayer.org/recipe/57010/chocolate-cereal-puffs"},{"id":"57008","title":"Frozen Chocolate Chip Cookie Dough Balls","ingredients":"butter, without salt
sugars, brown
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Cream the butter and sugar in a mixing bowl.
Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
Roll dough into bite-sized balls (or use a small ice cream scoop).
Place on a baking sheet and freeze until firm, about 2 hours.
Store balls in resealable plastic bags in the freezer.","url":"https://recipe.bluelayer.org/recipe/57008/frozen-chocolate-chip-cookie-dough-balls"},{"id":"56988","title":"My Very Own Cheese/Olive Little Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
cheese, cheddar
olives, ripe, canned (small-extra large)","directions":"In a medium bowl, place softened butter (you can microwave it for a few seconds to soften it).
Add flour and cayenne, stirring with a fork or wooden spoon.
Add cheese, mixing for about 35 strokes.
Add olives, without draining, mixing pretty thoroughly; its okay if it is a little crumbly.
Place by tablespoonfuls (I sometimes use a small cookie scoop), forming slightly, on an ungreased cookie sheet (I dont use the air cookie sheet with these).
Place in a 400 degrees F oven for ABOUT 14 minutes or until slightly browned on top.
They will be browner on the bottom.
Remove from the cookie sheet and place on a wire rack to cool, if that is possible, becasue they are DELICIOUS while very warm!
Enjoy, enjoy!","url":"https://recipe.bluelayer.org/recipe/56988/my-very-own-cheese-olive-little-biscuits"},{"id":"56987","title":"Refrigerator Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum, if using, and set over a pan of gently simmering water until the chocolate has melted, stirring to blend Crack the cookies into tiny pieces and stir them into the chocolate mixture along with the rice cereal, nuts, and candied cherries Line a 7-inch square pan with wax paper.
Pour the mixture into the pan and level the top, pressing down with the back of a spoon.
Chill for 2 hours To decorate, melt the white chocolate and drizzle it over the top of the bars.
Let set.
To serve, turn the bar out of the pan and remove the paper.
Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/56987/refrigerator-bars"},{"id":"56979","title":"No bake cashew cookie","ingredients":"nuts, cashew nuts, raw
dates, deglet noor","directions":"Grind the cashews in a food processor until fine powder.
Add the dates and continue to blend until smooth.
Combine the mixture in a bowl and mix it using hands to form a sticky paste.
Line a food container or a baking tin with cling film and press the mixture evenly.
Refrigerate it for 1-2 hours.
Cut into bars.
Cover the bars with greaseproof paper or cling film and store in an airtight container for upto 1 week.","url":"https://recipe.bluelayer.org/recipe/56979/no-bake-cashew-cookie"},{"id":"56972","title":"Rugalah","ingredients":"butter, without salt
cheese, parmesan, hard
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
nuts, walnuts, english
raisins, seeded
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350.
Spray cookie sheets with Pam.
Mix all dough ingredients until combined, using room temperature butter and cream cheese.
Dough will be sticky.
Divide into 8 or 10 balls and wrap in plastic wrap, and chill until firm.
You can do this step a day ahead of baking.
In the food processor, chop nuts and raisings with sugar and cinnamon until fine.
Melt jams in microwave for about 30 seconds and allow to cool.
Remove dough, one ball at a time, from refrigerator and roll into a 9 or 10 inch circle on a floured board.
I move each circle to a piece of wax paper for the next steps, since the jam will make your board sticky.
Spread a tablespoon of jam on circle and sprinkle with nut mixture.
Cut each circle into 10 or 12 wedges, depending on the size of cookie you want and roll each wedge starting from the wide end and place on cookie sheet pointy side down.
You can sprinkle with coarse sugar, if desired.
Bake for about 20 or 25 minutes.
Cookies will be white on top and brown on the bottom.
Remove cookies from cookie sheets to cooling racks immediately or they will be impossible to remove if you allow them to cool.
If they cool too much, place tray back into oven for a couple of minutes to soften jam again.
Cool completely and store in airtight containers.
When ready to serve, sprinkle with confectioners sugar if desired.","url":"https://recipe.bluelayer.org/recipe/56972/rugalah"},{"id":"56971","title":"Toffee Butter Crunch","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
Cook over medium heat to 290F (soft crack stage) watch carefully after 280F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
Wait 2 to 3 minutes for toffee surface to firm.
Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.","url":"https://recipe.bluelayer.org/recipe/56971/toffee-butter-crunch"},{"id":"56968","title":"Brown Butter Pecan Shortbread","ingredients":"nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vanilla extract","directions":"Grind pecans in processor until coarse meal forms.
Melt 1/2 cup butter in small skillet over medium heat.
Cook until dark amber, stirring often, about 6 minutes (do not burn).
Pour through fine strainer into small bowl.
Chill just until firm, about 1 hour.
Preheat oven to 300F.
Whisk flour and salt to blend.
Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy.
Beat in vanilla, then nuts.
Gradually beat in flour mixture on low speed just to blend.
Transfer dough to sheet of parchment paper.
Form dough into rectangle.
Place second sheet of parchment paper over dough.
Press or roll dough into 12x8- inch rectangle.
Remove top sheet of parchment.
Transfer dough on parchment to baking sheet.
Using fork, pierce dough all over, spacing 1 inch apart.
Bake shortbread until golden brown and firm to touch, about 55 minutes.
Leaving shortbread on baking sheet, cut lengthwise into 8 strips.
Cut each strip crosswise into quarters.
Cool 10 minutes on sheet on rack.
Transfer cookies to rack to cool completely.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/56968/brown-butter-pecan-shortbread"},{"id":"56909","title":"Chocoholic Frolic Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"In a medium bowl, mix crushed wafers and melted butter until well blended .
Press mixture into a 10 inch quiche dish.
Place chocolate and cream in the top of a double boiler.
Heat over low heat, stirring, until chocolate is melted and mixture is smooth.
Pour chocolate into crumb crust and refrigerate 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/56909/chocoholic-frolic-pie"},{"id":"56876","title":"Oatmeal Cinnamon Chips Cookies (Cookie Mix in a Jar)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
sugars, brown
raisins, seeded
oats
spices, cinnamon, ground","directions":"r>Use clean 1 quart (4 cups) glass jar with lid.
Stir together flour, baking soda and granulated sugar; pack down into bottom of jar.
Layer and pack with brown sugar, raisins, oats and cinnamon chips in that order.
Close jar; attach card with the following instructions:.
BAKING INSTRUCTIONS: Heat oven to 350 degrees.
Spoon contents of jar into large bowl; break up any lumps with wooden spoon.
Add 1/2 cup (1 stick) softened butter, 1 lightly beaten egg and 3/4 teaspoon vanilla extract; beat with spoon until well blended (batter will be stiff).
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned.
Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely.
About 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/56876/oatmeal-cinnamon-chips-cookies-cookie-mix-in-a-jar"},{"id":"56841","title":"Granola","ingredients":"oats
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
oil, olive, salad or cooking
sugars, brown
salt, table
spices, cinnamon, ground
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees F. In a large bowl, add oats, nuts, coconut, syrup, olive oil, brown sugar, salt and cinnamon.
Mix it all together and then spread it onto a cookie sheet in an even layer.
Bake for 40 minutes.
Every 10 minutes, go in and stir it to keep it browning evenly.
Once it is well toasted, remove from oven.
Add cranberries and toss one more time and let cool.","url":"https://recipe.bluelayer.org/recipe/56841/granola"},{"id":"56836","title":"Vickys Carrot Cake Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
xanthan gum,
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
carrots, raw
nuts, pecans","directions":"Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using
In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla
Add the flour gradually until it's all cut in
Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much
Preheat oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart.
You'll need to do this in batches so leave the unused dough in the fridge until needed
Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper
Once cooled, sandwich two cookies together with a buttercream or cream cheese filling.
My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency
Makes 48 cookies or 24 sandwich cookies.
Store in an airtight container
Here are a few of my other sandwich cookie recipes","url":"https://recipe.bluelayer.org/recipe/56836/vickys-carrot-cake-sandwich-cookies"},{"id":"56832","title":"Quick 'n Easy Drop Biscuits","ingredients":"cream, sour, cultured
water, bottled, generic
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Heat over to 400.
Grease a cookie sheet.
In a small bowl, combine sour cream and water, blend well.
Add pancake mix and stir just until moistened.
Drop by tablespoonfuls onto greased cookie sheet.
Bake for 8 - 12 minutes or until lightly browned.
Serve warm.
**you can add, 1/2 cup of shredded cheese and/or 1/4 cup of bacon pieces -- or top biscuts with sliced olives or mushrooms -- whatever you like -- .","url":"https://recipe.bluelayer.org/recipe/56832/quick-n-easy-drop-biscuits"},{"id":"56831","title":"Tahini Chocolate Chip Cookies (Vegan)","ingredients":"seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sweetener, syrup, agave
sugars, granulated
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Mix chia seeds and water together in a bowl; let sit until \"chia egg\" is thickened, about 10 minutes.
Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl.
Blend \"chia egg\", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed.
Fold chocolate chips into dough; spoon onto the prepared baking sheet.
Press dough onto baking sheet to flatten.
Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56831/tahini-chocolate-chip-cookies-vegan"},{"id":"56830","title":"Coconut Macadamia Encrusted Halibut","ingredients":"fish, halibut, greenland, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
delallo, italian seasoned breadcrumbs,
nuts, macadamia nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
butter, without salt","directions":"pre-heat oven to 425.
combine coconut milk and 1/4 cup of honey in a baking dish.
marinate halibut in the mixture for 30 minutes or longer.
in the mean time, place macadamia nuts in food processor until finely crushed.
combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
drizzle over halibut.
bake for 15 minutes uncovered, or until cooked through.","url":"https://recipe.bluelayer.org/recipe/56830/coconut-macadamia-encrusted-halibut"},{"id":"56820","title":"Homemade Mixed Nut Butter","ingredients":"nuts, cashew nuts, raw
honey
sugars, granulated
oil, corn, peanut, and olive","directions":"Combine all of the ingredients in a blender (I used the ninja blender) and blend until smooth.
Store in an air-tight container in the fridge for 4-7 days; enjoy with pears, apples, strawberries, toast, in a cookie, or plain.","url":"https://recipe.bluelayer.org/recipe/56820/homemade-mixed-nut-butter"},{"id":"56817","title":"Healthy Rye Bread","ingredients":"water, bottled, generic
molasses
salt, table
spices, caraway seed
honey
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix first six ingredients together in a large bowl and let cool until molasses mixture is just warm.
Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture.
Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead.
Knead briskly 5 to 10 minutes.
Let rise approximately 30 minutes and then divide mixture into 2 round loaves.
Place both loaves on a vegetable oil-sprayed cookie sheet and let rise 20 minutes.
Bake for 1 hour in a preheated oven at 375 degrees F.
Allow bread to cool before slicing.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56817/healthy-rye-bread"},{"id":"56809","title":"No Bake Cookies V","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
salt, table
peanut butter, smooth style, without salt
oats","directions":"In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine.
Bring to a boil, stirring occasionally.
Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper.
Allow cookies to cool for at least 1 hour.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/56809/no-bake-cookies-v"},{"id":"56797","title":"Choco-Butter Sweets","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
sugars, powdered
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Preheat oven to 350.
In medium bowl, mix butter, powdered sugar, flour, salt and vanilla thoroughly.
Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
Press thumb gently into center of each cookie to make impression.
Bake in preheated oven 12-15 minutes or until done.
Remove from oven and cool completely.
While cookies cool, prepare filling and chocolate drizzle.
Filling:.
In bowl, combine cream cheese, powdered sugar, flour, vanilla, pecans and coconut.
Mix Well.
Chocolate Drizzle:.
Combine semi-sweet chocolate chips, butter, milk and powdered sugar in top of a double boiler.
Cook over low heat until melted, stirring until smooth.
Once cookies are cooled, fill indentations with filling, then pipe on the chocolate drizzle (you can also just use a spoon to drizzle).","url":"https://recipe.bluelayer.org/recipe/56797/choco-butter-sweets"},{"id":"56779","title":"Aunt Sophie's Magic Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
ice creams, vanilla
sugars, granulated
nuts, pecans
spices, cinnamon, ground","directions":"Cut butter into flour.
Add softened ice cream and work into the mixture with hands.
Add more flour if necessary to make the dough easy to handle.
Wrap and refrigerate overnight.
The dough will become hard.
Preheat the oven to 350 degrees.
Combine sugar, nuts, and cinnamon.
Sprinkle some of the mixture on a pastry cloth or a smooth dish towel.
On top of the sugar mixture, roll out a small piece of dough to 1/8-inch thickness to form a 2-1/2-inch circle.
Cut into pie-shaped pieces and roll each from the outside to the center.
Repeat until all the dough and sugar mixture are used up.
Bake on a cookie sheet 20 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/56779/aunt-sophies-magic-cookies"},{"id":"56746","title":"Malt Bars Chocolate No Bake","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
cookies, graham crackers, plain or honey, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the butter , milk chocolate and golden syrup together until melted and smooth.
Add in the crumbs and the malt balls.
Mix quickly and place in a lined 7 x 10 inch brownie pan,.
Chill.
Drizzle melted white chocolate over the top lightly.
A few bakers have said to leave the malt balls whole, and others have said to cut in half, the choice is yours.","url":"https://recipe.bluelayer.org/recipe/56746/malt-bars-chocolate-no-bake"},{"id":"56735","title":"Michelle's Peanut Butter Dots","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In large mixing bowl, combine sugar, butter, peanut butter, milk and vanilla.
Mix by hand about 3 minutes or until creamy.
Thoroughly mix flour into creamy mix.
Roll small balls of dough in hand, about 1 inch in diameter.
Place on greased cookie sheet, approximately 3/4 inch apart.
Using a fork, make criss cross pattern on cookie (this will flatten cookie partially).
Be careful not to over flatten, dough should not touch each other.
Bake at 350 degrees F (175 degrees C) 18 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/56735/michelles-peanut-butter-dots"},{"id":"56733","title":"Spice Chewies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Preheat oven to 350 F. Line a 9x13 baking dish with foil or parchment paper and lightly grease with dairy free cooking spray.
Set aside.
In the bowl of a stand mixer, beat margarine and sugar until smooth.
Add applesauce and vanilla.
Mix until thoroughly combined.
Add flour, baking powder, salt and spices.
Beat until mixture comes together and resembles cookie dough.
It should be very thick and crumbly.
Pour into the prepared tray and spread it evenly with a spatula.
Press with your hands until the top is even and smooth.
Bake for 25 minutes or until edges are golden brown.
Remove pan from oven and set on a rack.
Let it cool for 30 minutes before cutting.
Note: I usually cut them into squares but they can easily be cut into any shape using cookie cutters.
I used a heart shaped cutter to make neat little bite-size hearts.","url":"https://recipe.bluelayer.org/recipe/56733/spice-chewies"},{"id":"56698","title":"Not Your Typical Chocolate Chip Cookies","ingredients":"oil, olive, salad or cooking
bananas, raw
sugars, granulated
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 375F.
Combine the oil, bananas, sugar, salt and cardamom in a medium saucepan.
Heat over low heat for about 2 minutes, whisking to blend everything.
Sift together the flours and baking soda into a large bowl.
Mix in the banana mixture until well combined.
Fold in the chocolate chips and walnuts.
Drop onto a parchment-lined or lightly oiled baking sheet.
Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).
Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/56698/not-your-typical-chocolate-chip-cookies"},{"id":"56694","title":"Better Than Sex Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
peanut butter, smooth style, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper or foil.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour caramel mixture over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.)
Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth.
Use a spoon or fork to drizzle over snack.
Repeat with milk chocolate baking chips.
Repeat again with vanilla (white) baking chips.
Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set.
Break apart and store in tightly covered container.
Perfect for gift giving!","url":"https://recipe.bluelayer.org/recipe/56694/better-than-sex-chex-mix"},{"id":"56691","title":"Chocolate Chip Cookies with Yacon Syrup","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Fold in chocolate chips.
Form 1/2 inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/56691/chocolate-chip-cookies-with-yacon-syrup"},{"id":"56683","title":"Cookie Dough Pops","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
vanilla extract
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.
Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt.
Add all at once to the butter and sugar mixture and stir until incorporated.
Fold in chocolate chips.
{Side note: I also made these with Peanut butter chips SO YUMMY}
Scoop large spoonfuls, rounded into a ball onto a waxed paper lined cookie sheet.
Spear each dough ball with a lolly pop stick or a popsicle stick.
Place in the freezer overnight or until frozen, at least three hours.
When ready to dip the balls, melt your dipping chocolate in a small saucepan over a low flame or in the microwave.
Remove balls from the freezer and dip into warm chocolate.
Return to the lined cookie sheet and return to the freezer to harden.
Serve cold from the freezer.","url":"https://recipe.bluelayer.org/recipe/56683/cookie-dough-pops"},{"id":"56666","title":"Almond Refrigerator Cookies","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
nuts, almonds","directions":"Cream butter and sugar until fluffy.
Dissolve soda in sour cream.
Sift flour, salt, cloves and nutmeg together.
Add dry ingredients gradually to sour cream, mixing after each addition.
Add almonds.
form rolls of dough about 2 inch in diameter.
Wrap rolls in waxed paper and chill overnight.
When ready to bake, cut into 1/4 inch slices and bake in preheated oven at 400~F for 12 minutes or until golden brown.
This dough may be kept refrigerated about 2 weeks or frozen for later use.","url":"https://recipe.bluelayer.org/recipe/56666/almond-refrigerator-cookies"},{"id":"56662","title":"Cinnamon Roasted Nuts","ingredients":"water, bottled, generic
sugars, granulated
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
nuts, almonds","directions":"If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven.
Turn oven OFF and leave to dry overnight.
They must be totally dry before proceeding with the recipe.
Otherwise, you'll have rubbery nuts.
Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
Cook over medium-low heat, stirring occasionally.
It will form a syrup.
Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
Add the nuts.
Stir to coat nuts with syrup.
The nuts will clump together in a mass.
Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes.
Do not turn up the heat to try to speed it up - you'll just burn it.
Keep stirring, they will begin to dry out and will separate.
Pour out onto a wax paper lined baking sheet.
Allow to cool completely.
Store in zip top freezer bag.
To clean the pan: Allow the pan to cool, then add cold water and bring to a boil.
Cover and let simmer 10 minutes.","url":"https://recipe.bluelayer.org/recipe/56662/cinnamon-roasted-nuts"},{"id":"56648","title":"Russian Teacakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english","directions":"Mix thoroughly butter, sugar and vanilla.
Work in flour, salt and nuts until dough holds together.
Shape into 1 inch balls.
Place on ungreased cookie sheet.
Bake 10-12 minutes or until set but not brown.
While warm, roll in powdered sugar.
Cool.
Roll in powdered sugar again.","url":"https://recipe.bluelayer.org/recipe/56648/russian-teacakes"},{"id":"56635","title":"Swedish Tea Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).
Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs.
Stir in the cream and form the dough into a ball.
Roll dough out 1/2 inch thick and cut with a small round cutter.
Roll cut circles in granulated sugar and place on ungreased cookies sheets.
Prick cookies a few times with a fork.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Let cookies cool before frosting.
To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy.
Gradually add the confectioners' sugar.
Beat in the evaporated milk and the vanilla.
Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.","url":"https://recipe.bluelayer.org/recipe/56635/swedish-tea-cookies"},{"id":"56621","title":"Peanut Butter and Jam Hearts","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered","directions":"Position the oven racks in the upper-and lower-third shelves and preheat the oven to 375F.
Use some of the melted butter to generously grease two cushioned cookie sheets.
Reserve any remaining melted butter.
Pour 3/4 cup granulated sugar on a doubled paper towel that sits on your counter.
Use some of the reserved melted butter to generously grease the bottom of the outside of a wide drinking glass, and plant the buttered surface directly in the sugar, pressing down, and leave it in the sugar until needed.
Put four wire cooling racks on your counter and place two long overlapping sheets of waxed paper under two of the racks (these will be for the tops of the cookies).
Use an electric mixer with a paddle attachment, or a handheld mixer, to cream the 1 cup softened butter with the remaining 1 cup of sugar until light and creamy.
Add the peanut butter and combine well.
Turn off the machine and add the flour.
With the machine on the lowest setting, mix the dough until fully combined, without overworking it.
Form walnut-size balls of dough and place them 1 1/2 inches apart on the prepared cookie sheets.
(You should be able to bake 9 to 12 cookies on each sheet, if using a 2 1/2-inch cookie cutter.)
Lift the buttered and sugared glass and press down on each ball of dough, flattening it to 1/4 inch thick.
After flattening each portion of dough, rub the greased glass in the sugar before flattening the next.
(If the sugared surface gets clumpy, wipe it off and reapply some melted butter and sugar.)
Use a clean pastry brush to gently remove any excess sugar from the tops of the flattened cookie dough.
Use a 2 1/2-inch heart-shaped cookie cutter to cut out hearts from the flattened dough.
Before removing the cutter, use your finger to remove the excess cookie dough, and place these scraps back in the original bowl.
Insert a small cutter or a thimble into half (or a few more) of the shaped cookies and rotate the cutter in a circular motion to widen the hole slightly.
Lift out the cutter and, using the pointed tip of a short paring knife, pick the dough out of the hole.
Put these pieces of dough back into the bowl with the other scraps.
When the cookie sheets are full, transfer them to both levels of the oven and bake for 6 to 9 minutes, switching their positions after half the baking time.
Check after 6 minutes.
When done, the cookies will be slightly more golden around the edges but the tops should be only a light golden color.
Remove the sheets from the oven and place the sheets with cookies with holes on the wire racks set over waxed paper.
Place the sheets with uncut cookies on the two other racks and let them all cool for 10 minutes.
Using a very thin metal turning spatula, carefully transfer the cookies to their wire racks to cool further.
(Wipe off the spatula after removing each cookie from the sheet.)
Cool, clean, and grease the cookie sheets and repeat the above procedure until all of the cookie dough has been used.
Once completely cool, assemble the sandwiches.
First, generously sift the confectioners sugar over the cookies with holes.
Lift and turn a hole-free cookie flat side up, and spoon a generous teaspoon of jam in the center.
Carefully lift a top sugared cookie and (gently now) lay it, sugared side up, on top of the jam, applying only the slightest bit of wiggling pressure so the jam plumps up through the hole.
Place the assembled sandwich cookie back on its rack while you continue to assemble the rest.
If serving soon, use a thin metal spatula to transfer the cookies to a decorative serving platter.
If serving later in the day of baking, or the next day, carefully transfer the cookies to a deep rectangular container (like a large roasting pan) to protect their appearance.
Cover the pan securely with aluminum foil and leave it at room temperature.
Chocolate-Filled Hearts:
Melt 12 ounces of semisweet or milk chocolate in either the top of a double boiler over barely simmering water, stirring constantly, or in a microwave (uncovered) for 1 minute on high power, stirring after heating until smooth.
Apply the chocolate as you would jam to the flat side of a cookie and sandwich them as directed.","url":"https://recipe.bluelayer.org/recipe/56621/peanut-butter-and-jam-hearts"},{"id":"56615","title":"No-Bake Chocolate Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened","directions":"In mediun bowl, combine oats, coconut and nuts,.
set aside.
in a 2 quart saucepan, combine sugar, milk, butter and cocoa.
cook over medium heat, stirring occasionally, until mixture come to a full boil ( 3-4 minutes ).
remove from heat.stir in oat mixture.
quickly drop mixture by rounded teaspoonfuls onto waxed paper.
cool completely.
store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/56615/no-bake-chocolate-cookies"},{"id":"56597","title":"Sweet Lavosh","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, sesame seeds, whole, dried
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F.
Mix dry ingredients.
Add butter and buttermilk; mix well.
Form into walnut-sized balls and roll out on a floured board or between two sheets of waxed paper.
Roll as thin as possible or they will be bready instead of crispy - no thicker than 1/8\".
Place on ungreased cookie sheet and bake for 10 to 12 minutes.
Turn over halfway through baking to brown both sides.","url":"https://recipe.bluelayer.org/recipe/56597/sweet-lavosh"},{"id":"56543","title":"Egg-Free Meltaways","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together the flour, cornstarch, and confectioners' sugar.
Cut in the margarine; mix until a dough forms.
Roll dough into 1 inch balls and place them on an unprepared cookie sheet.
Flatten each ball slightly, using the back of a fork to make a criss cross pattern.
Bake for 20 minutes in the preheated oven, edges will be slightly browned.","url":"https://recipe.bluelayer.org/recipe/56543/egg-free-meltaways"},{"id":"56535","title":"Macadamia Nut Bars Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"To make cookie crust, cream together butter and sugar.
Work in flour till mix is smooth.
Pat into bottom of 9 inch square pan.
Bake in moderate oven, 350 degrees, 20 min or possibly till golden.
Meanwhile make filling.
Beat Large eggs slightly.
Add in remaining ingredients and stir till well blended.
Spread filling over baked crust and bake 20 min or possibly till browned and hard to the touch.
Let cold in pan on wire rack.
Make frosting by beating ingredients together till smooth, adding sufficient evaporated lowfat milk to make spreading consistency.
Spread proportionately over filling.
If you like, garnish with minced nuts or possibly coconut.
Cut into about 30 bars.
Macadamia nuts make a richer cookie than walnuts, but either nut makes an excellent bar.","url":"https://recipe.bluelayer.org/recipe/56535/macadamia-nut-bars-recipe"},{"id":"56532","title":"Nut Butter Cookie Dough","ingredients":"nuts, almonds","directions":"Follow the master holiday butter cookie recipe.
Add toasted, cooled and finely ground nuts after the dry ingredients are almost incorporated.
If using walnuts, pecans, or hazelnuts, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients.
If using almonds, reduce vanilla to 3/4 teaspoon and add 3/4 teaspoon almond extract.
Suggested cookies:
Linzer cookies or Vienese crescents; simple cut-outs; mock thumbprints.","url":"https://recipe.bluelayer.org/recipe/56532/nut-butter-cookie-dough"},{"id":"56522","title":"Aunt Lila's Snowball Cookies Recipe","ingredients":"butter, without salt
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, powdered","directions":"Preparation Time: 0:30Preheat oven to 350 degrees.
Cream sugar and butter till light & fluffy.
Add in vanilla and nuts.
Add in flour gradually.
Roll into small balls.
Place on baking sheet, and bake 15 to 20 min in a 350 degree oven.
Roll baked balls in powdered sugar while still hot.","url":"https://recipe.bluelayer.org/recipe/56522/aunt-lilas-snowball-cookies-recipe"},{"id":"56519","title":"Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oats
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Sift together flour, baking powder and sugar.
Add oatmeal, light corn syrup, melted butter, cream and vanilla.
Blend well.
Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure.
Bake in a 375 degrees F (190 degrees C) oven for 5-7 minutes.
Let stand a few seconds before removing from pan.","url":"https://recipe.bluelayer.org/recipe/56519/lace-cookies"},{"id":"56499","title":"Homemade Natural Cracker Jacks","ingredients":"honey
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive","directions":".Preheat oven to 350*.
Melt and blend honey and butter together in saucepan.
Mix popcorn and peanuts and pour the honey mixture over it, stirring well.
Spread in a thin layer on a cookie sheet which has been sprayed with cooking spray.
Bake 15 minutes or until crisp.","url":"https://recipe.bluelayer.org/recipe/56499/homemade-natural-cracker-jacks"},{"id":"56498","title":"Almond Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
sugars, granulated
butter, without salt
sugars, powdered
sugars, granulated","directions":"Preheat oven to 325F.
Grease a cookie sheet.
Blend flour, almonds, sugar and vanilla sugar together on a pastry board.
Cut the cold butter into small pieces over the dry ingredients.
Quickly work all the ingredients together into a smooth dough.
Shape the dough into pencil sized rolls.
Cut the rolled dough into 2 inch pieces.
Place the dough on the prepared cookie sheet and bend into crescent shapes.
Bake for 15 to 20 minutes until the cookies are light golden.
Roll the warm cookies into a mixture of icing sugar and vanilla sugar.","url":"https://recipe.bluelayer.org/recipe/56498/almond-crescents"},{"id":"56494","title":"Baby Back Barbecue Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, brown
spices, paprika
spices, garlic powder
spices, pepper, black
water, bottled, generic
sauce, barbecue","directions":"PREHEAT grill to medium OR oven to 450F.
CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
BRING up foil sides.
Double fold top and one end to seal packet.
Through open end, add 1/4 cup water.
Double fold remaining end, leaving room for heat circulation inside.
Repeat to make two packets.
TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes.
Remove foil; place ribs on grill
BRUSH ribs with barbecue sauce.
CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes.
Remove foil; place ribs on broiler pan.
BRUSH ribs with barbecue sauce.
BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.","url":"https://recipe.bluelayer.org/recipe/56494/baby-back-barbecue-ribs"},{"id":"56489","title":"Half And Half Or Zebra Cookies Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, with portable mixer, beat 1 c. butter and brown sugar till light and fluffy.
Gradually beat in 2 1/3 c. flour.
Between 2 sheets of waxed paper, roll out to 1/4 inch thickness.
Place in freezer till hard and easy to handle.","url":"https://recipe.bluelayer.org/recipe/56489/half-and-half-or-zebra-cookies-recipe"},{"id":"56427","title":"Oatmeal Cookie Crust","ingredients":"oats
seeds, sunflower seed kernels, dried
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
vanilla extract
butter, without salt
honey","directions":"Toast the nuts and seeds in a 350F oven.
The sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes.
In a food processor or blender, grind the almonds or pecans until finely minced.
Melt butter and honey together; add vanilla extract.
Combine all ingredients and mix well.
Press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan.
Bake 10 to 12 minutes until barely golden brown.","url":"https://recipe.bluelayer.org/recipe/56427/oatmeal-cookie-crust"},{"id":"56399","title":"Seven Layer Cheesecake Recipe","ingredients":"strawberries, raw
sugars, granulated
cornstarch","directions":"Strawberry Filling: Bring all ingredients to boil, stirring constantly, crushing berries with back of spoon.
Pour in bowl and cold.
Crust: Position rack in lowest 1/3 of oven and preheat to 350 degrees.
Butter 9 inch spring-form pan with 2 1/2 inches sides.
Blend cookies in processor about 3 min.
With machine running, add in butter, water, and vanilla through feed tube till mix adheres to side of work bowl.
Press into bottom and sides (1 3/4 inch up) of pan.
Chill 15 min.
Bake crust 10 min.
Transfer pan to rack and cold.
Reduce oven to 325 degrees.
Pour melted chocolate into bottom of crust.
Spread with back of spoon.
Refrigerate10 min till hard.
Cheesecake Batter: Using electric beaters, beat cream cheese in large bowl till smooth.
Gradually add in sugar and beat till fluffy.
Add in Large eggs and vanilla; beat till smooth.
Ladle half of filling into crust.
Place cake on baking sheet.
Bake about 35 min (barely set).
Cold 20 min.
Leave oven on.
Gently ladle remaining cheesecake batter over strawberry layer, beginning at outer edge (filling will be higher than crust sides).
Bake till edges are set, about 50 min.
Prepare Topping: Mix lowfat sour cream, sugar, and vanilla.
Cold cake 5 min.
Spoon on topping.
Bake 10 min.
Transfer cake to rack.
Run knife around edge.
Chill overnight.
Heat chocolate and drizzle attractively over cake.","url":"https://recipe.bluelayer.org/recipe/56399/seven-layer-cheesecake-recipe"},{"id":"56393","title":"Jack O'Lantern Biscuits Taste of Home","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sweet potato, raw, unprepared
cream, whipped, cream topping, pressurized","directions":"In a large bowl, combine the flour, baking powder, and salt.
Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and cream until smooth.
Add to dry ingredients just until moistened.
Turn onto a lightly floured surface and knead 8 to 10 times.
pat or roll to 1/2 inch thickness and cut with a floured 2 inch pumpkin-shaped cookie cutter.
Place 2 inches apart on lightly greased baking sheets.
Bake at 425 for 16 to 20 minutes or until edges are browned.
Remove from pans to wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56393/jack-olantern-biscuits-taste-of-home"},{"id":"56388","title":"Fairground Caramelized Nuts","ingredients":"sugars, granulated
spices, cinnamon, ground
water, bottled, generic
nuts, walnuts, english","directions":"Combine the all ingredients and heat on medium.
Stir continuously.
When the sugar has melted and the nuts are coated, spread them on a cookie tray to dry.
Try to separate the nuts from each other to keep them from drying as one lump.","url":"https://recipe.bluelayer.org/recipe/56388/fairground-caramelized-nuts"},{"id":"56369","title":"Italian Donuts","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
house of pasta, pizza dough,
sugars, granulated
spices, cinnamon, ground","directions":"Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Roll out the dough on a lightly floured surface to 1/2-inch thickness.
Using a floured 2-inch cookie cutter, cut out doughnut rounds.
Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend.
Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
Using a slotted spoon, transfer the doughnuts to paper towels to drain.
Cool slightly.
While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.
Serve warm.
Alternately, cool the fried doughnuts to room temperature.
Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
Set aside until the chocolate sauce comes to room temperature but does not set.
Dip 1 side of each doughnut into the chocolate mixture.
Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/56369/italian-donuts"},{"id":"56343","title":"Raspberries & Blackberries With Champagned Cheeses","ingredients":"raspberries, raw
blackberries, raw
cheese, goat, soft type
cheese, parmesan, hard
nuts, pine nuts, dried
delallo, italian seasoned breadcrumbs,
sugars, granulated
vinegar, distilled
oil, olive, salad or cooking
honey
spices, pepper, black
spices, garlic powder
shortening, vegetable, household, composite","directions":"Pre-heat oven to 400 degrees F.
Rinse and drain berries.
Mix goat cheese and cream cheese in food processor or by hand until blended.
Form mixture into a disk about the size of hockey puck.
Place on oven-proof plate or an aluminum foil coated cookie sheet.
Combine chopped almonds and bread crumbs in a small bowl.
Press onto top and sides of cheese disk.
Place plate or sheet in center of oven for 10 minutes or until lightly browned.
In a medium bowl, combine sugar, vinegar, olive oil, honey, pepper, garlic and salt.
Gently mix in berries.
Spoon berries over disk.
Serve warm with flat bread, crackers or French bread.
(To remove disk from cookie sheet, lift edges of foil and slide disk to plate.
Cut foil away from edges of disk.
).","url":"https://recipe.bluelayer.org/recipe/56343/raspberries-blackberries-with-champagned-cheeses"},{"id":"56339","title":"Vegetarian Ginger Snaps","ingredients":"shortening, vegetable, household, composite
sugars, granulated
vinegar, distilled
molasses
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched","directions":"Beat shortening until fluffy.
Add sugar and continue to beat until well combined.
Add the rest of the ingredients in order, beating well after each addition.
When the ingredients are well mixed, wrap the mixture in waxed paper and refrigerate for 1 hour to make the dough easier to handle.
On a floured board, roll out the dough until it is about an 18 inch thick.
Using a cookie cutter, cut into cookies and place on a cookie sheet.
Bake 8 to 10 minutes at 275F (140C).
Cool for a couple of minutes on the sheet and then remove to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/56339/vegetarian-ginger-snaps"},{"id":"56320","title":"Pita Bread for the Breadmaker","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place the ingredients in your breadmaker as follows: milk, oil, salt, sugar, flour and yeast.
Or, follow the recommendations of the manufacturer.
Select the dough cycle.
Once the dough is made let it rest for 10 minutes.
I let mine rest in the machine.
Divide dough into 10 balls.On a floured surface, roll each ball to approximately a 6 inch circle.
Place on a greased cookie sheet(s).
Brush each with a little oil and cover and let rise for about 30 minutes or until slightly risen.
Once risen lightly oil the top again.
Bake in a preheated oven at 450 degrees for approximately 5-7 minutes(mine took an extra 2 minutes).
The original recipe calls for the pita to be turned half way through baking, but I found this unnecessary.
Cool on a rack.
Makes ten pita.","url":"https://recipe.bluelayer.org/recipe/56320/pita-bread-for-the-breadmaker"},{"id":"56318","title":"PB oatmeal chocolate chip cookies","ingredients":"sugars, brown
butter, without salt
peanut butter, smooth style, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Cream brown sugar, margarine (or butter), peanut butter and buttermilk together.
Combine flour, oats, baking powder, salt in a separate bowl.
Add dry ingredients to creamed ingredients and mix into a smooth dough.
Stir in chocolate chips.
Drop dough by teaspoonfuls onto non-stick cookie sheet and flatten with a fork for a criss-cross pattern.
Bake for 8- 10 minutes.
Remove cookies from baking sheet and cool.
Store in an air-tight container to keep the cookies moist.","url":"https://recipe.bluelayer.org/recipe/56318/pb-oatmeal-chocolate-chip-cookies"},{"id":"56312","title":"Grannys Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Have a greased cookie sheet ready.
You will also need a candy thermometer.
In medium saucepan/pot, combine sugar and corn syrup.
Turn heat to medium.
This first stage of cooking is not quite as critical, but you will need to keep this under a close watch.
I like to keep my candy thermometer in the pot, so I can see where the temperature is at.
Keep it stirred and let it boil until it reaches 235 degrees F (or softball) on the thermometer.
Add the margarine and peanuts.
Continue stirring and watching the temperature closely, it needs to boil to 302 degrees F (or hard crack).
This stage is a bit more crucial; you do not want it to heat too quickly or it will result in a sticky peanut brittle.
Keep the heat around medium (I put it at 4 on my electric stove), and if the temperature doesnt continue rising, put it up just a bit higher.
Sometimes it can take a while for it to reach the next temperature.
When it reaches 302 degrees F, add the baking soda and remove from heat.
You will need to stir it quickly and then pour it out on your greased baking sheet.
Ive also found that it helps to get it to the right consistency if you can put in a cooler place (rather than letting it sit in a warm kitchen) to cool down.
I like to set it down in my basement.
To get your saucepan clean again, turn your kitchen faucet to hot, and let that water run into it, letting it soak in very hot water for a while.
After the peanut brittle is completely cooled, break it into pieces and store in an airtight container (or ice cream bucket).
This recipe comes from my mother-in-law, who got it from her mother-in-law, and Im not sure where she got it.
It is definitely a family favorite!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56312/grannys-peanut-brittle"},{"id":"56293","title":"Grama's Corn Flake Peanut Butter Cookies","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a baking sheet with waxed paper.
Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal.
Mix until the corn flakes are coated with the mixture.
Drop by tablespoon onto the waxed paper; flatten slightly if desired.
Allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/56293/gramas-corn-flake-peanut-butter-cookies"},{"id":"56270","title":"Puffed Caramel Corn","ingredients":"corn, sweet, white, raw
butter, salted
sugars, brown
syrups, corn, light
leavening agents, baking soda","directions":"Preheat oven to 250 F.
Put the corn curls on a large rimmed cookie sheet and spread them out in a single layer to fill pan.
In a 2-quart pan cook butter, brown sugar and corn syrup for 2 minutes.
When it boils, remove pan from heat, stir in the baking soda (the mixture will foam) and pour over the corn curls.
Mix it well.
Bake at 250 F for 45 minutes, stirring every 15 minutes.
(I would remove pan from the oven when it is time to stir or you might get it all over your oven.)
Remove from oven and allow to cool then break apart.","url":"https://recipe.bluelayer.org/recipe/56270/puffed-caramel-corn"},{"id":"56238","title":"Whipped Shortbread","ingredients":"butter, without salt
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, powdered
cherries, sweet, raw","directions":"In a large bowl, cream the butter.
Add dry ingredients.
Whip for 10-12 minutes; batter will be shiny, and form peaks.
Fold in chopped glace cherries.
Or garnish with a topping of your choice.
Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes.
This option allows you to roll and shape the cookies.
Still melt in your mouth!
Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose.
(I level the tsp to make uniform, tiny cookies.
A very small cookie scoop or tiny melon scoop is handy for uniform cookies.
Due to how soft and delicate this cookie is making it bigger is not recommended).
Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown.
If they are smaller then watch the first batch to monitor the time required per batch.
Watch them carefully they can burn quickly.
When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
Allow them to cool on the rack for 15 minutes or more.
If they are NOT cool they will crumble more easily and won't set properly.
My taste tester's at home tell me they taste better when they are cool.
If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.","url":"https://recipe.bluelayer.org/recipe/56238/whipped-shortbread"},{"id":"56214","title":"Cheese Cookies","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and cheese.
Mix all ingredients and make into a roll; place in the refrigerator to chill and firm.
Slice and bake at 400 degrees.
Be careful not to over bake as cheese burns easily.","url":"https://recipe.bluelayer.org/recipe/56214/cheese-cookies"},{"id":"56177","title":"Chocolate covered pretzel popcorn!!","ingredients":"snacks, popcorn, air-popped (unsalted)
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pop popcorn kernels in air popper, if you do not have an air popper just use a brown paper bag.
Put kernels in the bag and fold the top over a few times.
Pop on highbin microwave for 2-3 min.
Listen carefully, when popping gets less n less, about 1-2 pops a second remove from microwave and dump in large bowl.
Remove all un-popped kernels!!!
!
Mix popcorn with pretzels.
Pour melted white chocolate over and stir very gently.
Careful not to stir too long, chocolate will harden.
Pour popcorn onto 2 parchment paper lined cookie sheets.
Drizzle with melted milk chocolate.
Put into fridge for 10 min.
Remove and break up any large pieces.
Store in an airtight container.
Or if you wanna use for treats, pack in small cellophane bags.
You can add other things to this as well.
We have added crushed up lays chips, or peanuts.
Could also use whatever chocolate you prefer.
Possibilities are endless!
!","url":"https://recipe.bluelayer.org/recipe/56177/chocolate-covered-pretzel-popcorn"},{"id":"56164","title":"Chocolate Chip Cookie Milkshake","ingredients":"ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"PLACE ice cream, cookies and milk in blender and cover.
Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/56164/chocolate-chip-cookie-milkshake"},{"id":"56162","title":"Milk Chocolate Florentine Cookies (Faster Nestle Version)","ingredients":"butter, without salt
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 375F Line baking sheets with foil.
(a must).
MELT butter in medium saucepan; remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets.
Spread thinly with rubber spatula.
BAKE for 6 to 8 minutes or until golden brown.
Cool on baking sheets on wire racks.
Peel foil from cookies.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
Morsels may retain some of their original shape.
If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Spread thin layer of melted chocolate onto flat side of half the cookies.
Top with remaining cookies to make sandwiches.","url":"https://recipe.bluelayer.org/recipe/56162/milk-chocolate-florentine-cookies-faster-nestle-version"},{"id":"56160","title":"Kletskopjes","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, almonds
salt, table","directions":"Preheat oven to 400 degrees F (200 degrees C).
Mix together butter, flour, brown sugar, almonds and salt.
Form the dough into marble-size balls.
Place each ball on an ungreased cookie sheet 1-1/2 inches apart.
Bake cookies for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56160/kletskopjes"},{"id":"56128","title":"Grandma's Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, icing sugar and flour.
With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
Shape into 1 inch (2.5 cm) balls.
Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack.
Tips:.
Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie.
ETA: Sadielady reminded that I forgot to mention the type of butter.
Please forgive the D'oh moment.
Please use unsalted butter.
I never ever add salt.
Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
You can \"nuke\" aka microwave the butter to soften it rather than letting it sit out.
It saves time and won't alter the taste.
Just make sure you don't melt it.
If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
To make Crescents:.
Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Twist into crescent shapes.
When baked and cool, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/56128/grandmas-shortbread-cookies"},{"id":"56116","title":"Baklava - No Honey","ingredients":"phyllo dough
nuts, walnuts, english
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light","directions":"MIx finely chooped walnuts, sugar and 1 heaping T rosewater set aside.
Render butter and skim off curdle.
Butter cookie sheets with curdle.
Lay 1 sheet dough & butter entirely.
Place another sheet over this and butter the ends.
Mound nut mixture along the short end of the dough and roll up.
Crimp the ends of the roll and place on cookie sheet
Place rolls tightly against each other
When sheet is full, butter the tops.
Diagonal cut while raw.
Bake at 300 degrees for 1 hour (brown).
Syrup - In a sauce pan, mix 1 bottle of white Karo syrup lite with a little water and 1 heaping T rosewater.
Boil.
Apply to bakliva while hot.
Let cooll completely before storinn in air tight plastic container.
May be frozen.","url":"https://recipe.bluelayer.org/recipe/56116/baklava-no-honey"},{"id":"56088","title":"Pistachio Shortbread with Chocolate Ganache","ingredients":"oats
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.
Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.
Set aside in a small bowl.
Repeat with last remaining 1/4 cup but only pulse until they are small pieces.
These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough into springform pan, evenly.
Unlock spring form pan but leave it in place on baking sheet.
This will ensure the dough doesnt spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn OFF the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.
Place about 1 cup of water into the saucepan and cover with bowl.
Heat water until it is just simmering.
Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
Once the chocolate has just melted, remove immediately from the heat.
Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.
Set on a baking sheet lined with parchment paper to cool and harden.
Repeat with remaining shortbread.
Devour.","url":"https://recipe.bluelayer.org/recipe/56088/pistachio-shortbread-with-chocolate-ganache"},{"id":"56087","title":"Crunchy, Chewy Flax & Almond Macaroons (Egg-Free)","ingredients":"seeds, flaxseed
water, bottled, generic
sugars, granulated
water, bottled, generic
nuts, almonds
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds","directions":"Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to \"melt\").
Gradually add the flax mixture and all the rest of the ingredients.
Mix well.
If making as biscotti or chewy bars, grease and flour an 8x11\" baking tin (as per kokeshi doll below) or a 10\" round springform pan before adding the dough.
Bake at 350F for 40 minutes.
Remove promptly to a wire rack.
If making as cookies or macaroons, grease and flour a cookie sheet before placing 1\" balls of dough approximately 1 1/2 inches apart.
Bake at 350F for 25-30 minutes.
Remove promptly to a wire rack.
NB If you want these to be chewy, do not allow them to brown at the edges.
Otherwise they will be as hard as hockey pucks!
PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.","url":"https://recipe.bluelayer.org/recipe/56087/crunchy-chewy-flax-almond-macaroons-egg-free"},{"id":"56081","title":"Norwegian Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt.
Add enough buttermilk to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface.
Cover dough to prevent drying.
Roll 1/4 cup handfuls of dough into balls and pat into a flat circle.
Using a rolling pin, flatten dough into 10 inch circles.
Place onto ungreased cookie sheet.
Score pieces into pie shapes by running a knife along but not through dough.
Repeat process with remaining dough.
Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes.
Cool on wire rack briefly before breaking along scored lines.","url":"https://recipe.bluelayer.org/recipe/56081/norwegian-flat-bread"},{"id":"56073","title":"Portable Crunchy Carrot Stix-- Healthied Vegan Snack!","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Mix the olive oil, salt, and pepper together in a small bowl.
Put the carrots into a tossing bowl, then pour the oil over them, tossing well to coat the pieces thoroughly.
Spread them out onto a cookie sheet.
Use your toaster's or oven's broiler setting for this to bake for about 15-20 minutes or until you poke one of the carrots and it's totally hardened.
Let cool for 10-15 minutes.
Voila, your very own veggie chips that are perfect for on-the-go.","url":"https://recipe.bluelayer.org/recipe/56073/portable-crunchy-carrot-stix-healthied-vegan-snack"},{"id":"56070","title":"Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Combine all of the ingredients in a bowl except for the unsalted butter, bring it together into a ball and place it on a work surface to knead.
Knead the butter into the dough.
Press the dough down on the work surface and knead it for 5 minutes in a motion resembling washing with a wash board.
Once the dough comes together, knead by pressing and pulling it in a \"V\" along your work surface while putting your weight into it.
Seal the underside once the surface is no longer rough and the ingredients have combined evenly, and smooth out the surface.
Place in a bowl and cover with plastic wrap.
The first proofing is complete once it has doubled in size.
(For those concerned about drying out the dough, place it into a plastic bag or Styrofoam container with a cup of lukewarm water and let it rise.)
Divide into 6 equal portions with a scraper.
Gently stretch out the dough to release the air, then roll each portion into a ball.
Sprinkle with a bit of flour if they stick to your hands.
Flip the bowl that you used for the proofing over top of the dough to prevent it from drying out, and let it rise for 20 minutes.
Gently release more gas from the dough and roll them back into a round ball.
Arrange them with the seams down on a baking tray lined with parchment paper.
Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
The second proofing is done once they double in size.
Bake in an oven preheated to 190C for 14 minutes.
(Adjust the heat according to your oven.
They will bake more evenly on a round pan.
They're done!
They taste good as is, but you can also cut them in half and eat them with condensed milk cream.
Or, as hamburger buns.
I eat them with roast beef.
Or bake them with an anko (sweet adzuki bean paste) filling.
Layer the top with cookie dough for a \"melon\" bread.
Or, without dividing up the dough, roll it into a flat square, spread on some cream cheese, roll it up into a log, then cut it into 6 pieces and bake.
Knead in a few more grams of water, then add dried blueberries right before you complete the kneading, then let it rise.
The berries will be nice and plump when you take that first bite.
Here it is with a sweet peanut cream filling and topped with almonds.
I baked it as a danish-type roll.
Here they are baked topped with wieners, leftover curry, and melting cheese.
Since the dough is not too sweet, it goes well with savory toppings.
Here it is after cutting the dough in half and baking them in miniature pound cake molds with a sugared or buttered top.
Right before baking, slash the tops with one shallow cut along the top, then arrange finely diced pats of butter along the top.","url":"https://recipe.bluelayer.org/recipe/56070/baking-bread-straight-from-liquid-bread-starter-simple-and-basic-rolls"},{"id":"56051","title":"Scandinavian Snowflake Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
oil, olive, salad or cooking
sugars, granulated","directions":"Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
Heat the milk just to the boiling point in a saucepan.
Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes.
Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces.
Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough.
Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter.
Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
Fold each circle in half, then in half again.
With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake.
Carefully open the circle back up, revealing the pattern.
Stack the cut snowflakes between sheets of waxed paper on a flat surface.
Heat oil in a deep skillet to 375 degrees F (190 degrees C).
The oil should be about 2 inches deep.
Carefully lay a snowflake into the hot oil, keeping it flat.
Allow it to fry until golden brown and crisp, about 1 minute per side.
Gently flip the snowflakes over with a tongs to prevent breakage.
Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/56051/scandinavian-snowflake-cookies"},{"id":"56050","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Combine all dry ingredients.
Stir in oil 1 tbsp at a time.
Stir in buttermilk until ingredients are just moistened.
Drop onto greased cookie sheet a few inches apart.
Bake 375 for 10-15 minutes.
Makes 6 Large bisquits (5 Weightwatchers points each).","url":"https://recipe.bluelayer.org/recipe/56050/buttermilk-biscuits"},{"id":"56035","title":"Chocolate-Topped Pecan Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
nuts, pecans
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
syrups, corn, light
cream, fluid, heavy whipping","directions":"Heat oven to 325F.
Line cookie sheets with parchment paper.
Set aside.
Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.
Combine melted butter, corn syrup and whipping cream in another bowl.
Stir butter mixture into flour mixture; mix well.
Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets.
Bake 7-8 minutes or until edges are golden brown and bubbly.
Cool completely on parchment paper.
Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula.
Place onto clean parchment paper or waxed paper, chocolate-side up.
Let stand until chocolate has set.","url":"https://recipe.bluelayer.org/recipe/56035/chocolate-topped-pecan-lace-cookies"},{"id":"56034","title":"Whole Wheat Breakfast Rolls (A B M)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oats
raisins, seeded","directions":"Bring the water to a boil.
Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.
Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.
Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes).
Preheat the oven to 400F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/56034/whole-wheat-breakfast-rolls-a-b-m"},{"id":"56018","title":"Chocolate Crunch Cookies","ingredients":"butter, without salt
vanilla extract
sugars, brown
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter, vanilla extract and sugar in a small bowl with an electric mixer until smooth.
Stir in combined sifted flour, cocoa and bicarbonate of soda, and milk chocolate.
Mix until combined.
Roll level tablespoons of the mixture into balls.
Place 4cm apart on oven trays lined with baking paper.
Flatten each one with a fork to form a criss cross pattern.
Cook in a moderately slow oven (160 degrees celsius) for about 10 minutes or until lightly browned.
Allow to cool on trays.","url":"https://recipe.bluelayer.org/recipe/56018/chocolate-crunch-cookies"},{"id":"56015","title":"Perfect (And Easy!) Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together the cornstarch, icing (powdered) sugar and flour.
Blend in butter until a soft smooth dough forms.
Shape into 1\" balls and chill 30 -60 minutes.
Place 1 1/2\" apart on a cookie sheet and flatten slightly with a floured fork.
(omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
Bake 300' for 15-20 minutes.
Transfer to a rack and cool.
Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.","url":"https://recipe.bluelayer.org/recipe/56015/perfect-and-easy-shortbread"},{"id":"56006","title":"No-Bake Chocolate Fudge Cookies","ingredients":"oats
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract","directions":"Line a 13 x 18 cookie sheet with a baking mat or parchment paper.
Set it aside.
Measure 3 cups of rolled oats into a medium bowl and set aside.
Add sugar, butter, milk, and cocoa powder into a medium saucepan.
Melt over medium heat just until everything becomes smooth and is well combined.
Stir occasionally.
When everything is melted together, turn heat up to medium high and watch for mixture to come to a rolling boil.
Boil for 1 to 1 1/2 minutes, stirring constantly once it gets to the boiling stage.
The mixture should not stop boiling when you stir it.
Remove pan from heat and pour chocolate over the rolled oats.
Add peanut butter and vanilla extract and stir to combine.
Drop heaping tablespoons of batter onto lined cookie sheet.
Shape as desired.
Let them cool and enjoy!
This recipe was passed down to me from Ruth Benner AKA my Nana Ruth.","url":"https://recipe.bluelayer.org/recipe/56006/no-bake-chocolate-fudge-cookies"},{"id":"55998","title":"Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
butter, without salt
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Mix peanut butter, butter (softened), and powdered sugar together.
Add rice krispies then refrigerate dough for about an hour.
Roll into balls and put on cookie sheet then refrigerate again.
Melt chocolate chips and butter, remove from heat once melted.
Dip balls into chocolate with tongs.
Put on waxed paper and refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/55998/peanut-butter-balls"},{"id":"55997","title":"Peanut Butter Cookie Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
peanut butter, smooth style, without salt
sugars, powdered
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
Butter foil; set aside.
Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan.
Cook over medium-low heat, stirring occasionally, until melted and smooth (10 to 12 minutes).
Pour melted chocolate mixture into large bowl.
Add 3 cups powdered sugar; beat at low speed until moistened.
Increase speed to high; beat until very smooth.
Stir in chopped cookies.
Spread into prepared pan.
Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge.
Cover; refrigerate until firm (at least 3 hours).
Lift fudge out of pan, using foil ends.
Cut into squares.
Store refrigerated.
*Substitute real semi-sweet chocolate chips.
Variation:
Cookies and Cream Fudge.
Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.
Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.","url":"https://recipe.bluelayer.org/recipe/55997/peanut-butter-cookie-fudge"},{"id":"55996","title":"Riesling Biscuits","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment-lined cookie sheet.
Bake at 350 degrees for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/55996/riesling-biscuits"},{"id":"55987","title":"Twix Bar Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"SHORTBREAD:.
Preheat oven 350 degrees.
Grease with butter a 9x9\" baking pan.
In bowl of electric mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract.
Add flour and salt and beat until the dough just comes together.
Press onto the bottom of a greased pan.
Bake about 20 minutes or until pale golden in color.
Remove from oven and place on rack to cool.
CARAMEL FILLING:.
Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water.
Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color.
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
(Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time.
Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color.
Remove from microwave and beat until smooth).
TOPPING:.
Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread in to pieces using a sharp knife.
Store cut bars in refrigerator to keep chocolate firm.
Chilled chocolate doesn't cut clean.","url":"https://recipe.bluelayer.org/recipe/55987/twix-bar-cookies"},{"id":"55983","title":"Pistachio and Tart Cherry Chocolate Bark","ingredients":"candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cherries, sweet, raw","directions":"Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once.
Remove from microwave and stir until smooth.
Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once.
Remove from microwave and stir until smooth.
Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
Spoon dollops of white chocolate onto semisweet-chocolate mixture.
With tip of knife, swirl chocolates together for marbled look.
Sprinkle with remaining pistachios and cherries.
Refrigerate bark 1 hour or until firm.
Break bark into pieces.
Store in tightly sealed container in refrigerator up to 1 month.
Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.","url":"https://recipe.bluelayer.org/recipe/55983/pistachio-and-tart-cherry-chocolate-bark"},{"id":"55964","title":"Pumpkin Spice Granola","ingredients":"syrup, maple, canadian
honey
pumpkin, raw
oats
spices, cinnamon, ground
pumpkin, raw
spices, nutmeg, ground
spices, cloves, ground
nuts, almonds
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325 F. Into a measuring cup add the maple syrup, agave syrup or honey and pumpkin puree.
Im sure pumpkin pie filling would work too but you might have to adjust the spices.
Use a fork and stir to blend.
Set aside.
In a separate large bowl, add the oats and all the spices.
Stir it around a little to mix the spices into the oats.
Then add the almonds or your favorite nuts, the dried cherries (or whatever dried fruit you want) and the pumpkin seeds.
Stir around to combine.
Pour the syrup mixture over the oat mixture.
Divide the granola mixture onto two cookie sheets lined with parchment paper.
Bake at 325 F, stirring every 5-10 minutes until lightly toasted.
It should take about 20-30 minutes.
Do not over bake!
Remove pans from oven.
Remove the granola from the cookie sheets to cool.
I just grab the parchment paper by the corners and place on my counter.
When cooled, store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/55964/pumpkin-spice-granola"},{"id":"55957","title":"Apricot-Walnut Strudel Cookies","ingredients":"cream, sour, cultured
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
apricots, dried, sulfured, uncooked
nuts, walnuts, english
raisins, seeded
raisins, seeded","directions":"With an electric mixer on medium speed, blend the sour crem and butter until smooth, about 2 minutes.
Add the flour and salt and blend until the dough comes together, about 30 seconds.
Form the dough into 2 disks, wrap in plastic and chill overnight.
Remove the dough from the refrigerator and let soften slightly, for about 10 minutes.
Preheat oven to 350F (180C) F, with a rack in the middle.
Lightly grease a baking sheet.
On a lightly floured surface, roll out each disk to a circle about 9 to 10 inches in diameter and less than 18 inch thick.
Spread 13 cup apricot jam over the surface of 1 disk, leaving a 1/4 inch border around the edges.
Sprinkle 13 cup of the walnuts, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking sheet.
With a sharp knife, slice the roll halfway through into about 12 sections.
Repeat the procedure with the remaining dough and filling.
Bake for 40 to 45 minutes, or until golden brown.
Cool on the baking sheet for 5 minutes.
Cut the slices through; cool completely on the sheet.
Store in an airtight container for up to 1 week or freeze for several months.","url":"https://recipe.bluelayer.org/recipe/55957/apricot-walnut-strudel-cookies"},{"id":"55956","title":"It's Raining Cat and Dog Balls! (Treats)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat germ, crude
honey
beef, grass-fed, ground, raw","directions":"Mix dry ingredients together, then stir in honey and ground beef until well combined.
Form 3/4-inch to 1-inch balls and bake on greased cookie sheet or silicon sheet at 350F for 10-15 minutes or until cooked through.
They might cook fast, so check frequently.
Cool completely and serve.
Break up large pieces for tiny cat mouths.
Mrrrrow?.","url":"https://recipe.bluelayer.org/recipe/55956/its-raining-cat-and-dog-balls-treats"},{"id":"55954","title":"Spicy Caramelized Bacon Wrapped Smoked Oysters","ingredients":"bacon, meatless
sugars, brown
spices, pepper, red or cayenne
spices, chili powder
syrup, maple, canadian
sauce, oyster, ready-to-serve","directions":"Preheat oven to 400 degrees F. On a tray lined with foil, place a cookie cooling rack on top.
Cut bacon slices in half and lay very close to each other.
Mix the brown sugar with the chili flakes and chili powder.
Mix in 1 tablespoon maple syrup.
Crumble the mixture on top of the bacon and covering as evenly as you can.
Drizzle the bacon with the remaining maple syrup.
Bake in the oven for 20 minutes.
Remove from the oven and allow to cool for 5-10 minutes until you are able to work with the bacon.
Flip a slice over and place a oyster on the bottom of the bacon.
Roll up and secure with a toothpick.
Place them back onto the rack and bake an additional 10 minutes or until starting to crisp.
Cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/55954/spicy-caramelized-bacon-wrapped-smoked-oysters"},{"id":"55941","title":"Whole Wheat Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
seeds, flaxseed","directions":"Preheat oven to 350.
Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
The dough should form a ball -- not too dry, but not too sticky either.
If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
Bake for 25 minutes at 350 (for a more \"cracker-like\" snack, bake longer).
Transfer to a cooling rack to cool, and cut into 12 slices.","url":"https://recipe.bluelayer.org/recipe/55941/whole-wheat-flat-bread"},{"id":"55937","title":"Lace Cookies","ingredients":"butter, without salt
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter, remove from heat.
Stir in everything except the cholocate chips and mix well.
Drop by level teaspoonsful a few inches apart onto a foil-lined baking sheet.
Spread thinly.
(*make sure there's enough distance between them because they tend to spread even further and run together when baked).
Bake at 375-degree Fahrenheit for 5 to 8 minutes or so.
Allow to cool on a rack, then peel off foil.
After that you just melt down the chocolate chips and sandwich two cookies together.","url":"https://recipe.bluelayer.org/recipe/55937/lace-cookies"},{"id":"55930","title":"Roasted Broccoli","ingredients":"broccoli, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Spray a cookie sheet with non stick spray.
Cut broccoli into 2-inch pieces.
Drizzle olive oil over the broccoli, then do the same with the garlic salt.
Bake at 350 degrees F for 20 minutes.
You can use your favorite seasoning in place of the garlic salt if you like.","url":"https://recipe.bluelayer.org/recipe/55930/roasted-broccoli"},{"id":"55929","title":"Cheddar Rice Crisps","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a mixing bowl, cream butter until fluffy.
Slowly mix in flour, salt, and cayenne pepper.
Stir in cheese and cereal.
Shape into 1 1/2 inch balls.
Place on ungreased cookie sheet (I use Silpat).
Bake at 350 degrees for 15-17 minutes or until slightly brown.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/55929/cheddar-rice-crisps"},{"id":"55881","title":"No-Bake Peanut Butter Oatmeal Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"Combine sugar, cocoa, butter, and milk in a heavy saucepan.
Stir well.
Cook over medium heat until mixture comes to a boil; boil for 1 minute.
Stir in peanut butter, oats, and vanilla.
Drop dough by teaspoonfuls onto lightly greased waxed paper.
Cool thoroughly.
Yields about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/55881/no-bake-peanut-butter-oatmeal-cookies"},{"id":"55877","title":"Oaty Wholewheat Coconut Biscuit","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
honey
leavening agents, baking soda","directions":"Mix all dry ingredients together in a bowl.
Melt butter in a pot.
When melted stir in honey.
Then stir in soda.
Mixture will froth, add this immediately to dry ingredients.
If you feel the mixture is too wet, you can add the extra oat flour or coconut.
Press mixture into a greased cookie sheet.
Bake at 160 degrees celcius for 20 minutes.
Put oven off after this time, and leave in oven for 10-15 minutes.
Remove and leave to cool.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/55877/oaty-wholewheat-coconut-biscuit"},{"id":"55874","title":"Cabernet Sauvignon Gluten Free Chocolate Chip Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form 1/2 inch balls and press onto a parchment lined baking sheet
Bake at 350 degrees for 7-10 minutes
Cool and serve","url":"https://recipe.bluelayer.org/recipe/55874/cabernet-sauvignon-gluten-free-chocolate-chip-cookies-recipe-elanaspantry"},{"id":"55868","title":"No Bake Choco-Peanut-Oatmeal Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
butter, without salt
oats
vanilla extract","directions":"Wipe 1\" wide band of butter around the rim of a 3 quart pan to prevent boil-over.
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat.
Let boil for 1 1/2 minutes, do not stir.
Remove from heat.
Stir in oats and vanilla.
Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper.
Cool.
Makes 4 to 5 dozen.","url":"https://recipe.bluelayer.org/recipe/55868/no-bake-choco-peanut-oatmeal-cookies"},{"id":"55867","title":"No Bake Cookies VII","ingredients":"peanut butter, smooth style, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, mix together the peanut butter and marshmallow fluff.
Stir in chocolate chips.
Roll into 1 inch balls and serve.","url":"https://recipe.bluelayer.org/recipe/55867/no-bake-cookies-vii"},{"id":"55853","title":"Butterfingers Candy Recipe","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
water, bottled, generic","directions":"Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter till completely blended.
Pour onto greased cookie sheet and score into pcs.
When cold and hard, dip into melted chocolate.","url":"https://recipe.bluelayer.org/recipe/55853/butterfingers-candy-recipe"},{"id":"55834","title":"Original Ranch Oyster Crackers","ingredients":"cookies, graham crackers, plain or honey, lowfat
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Place crackers in a gallon sized Zipper bag.
Pour oil over crackers; seal bag and toss to coat.
Add dressing mix; seal bag and toss again.
until coated.
Bake on ungreased baking sheet at 250 for 15 to 20 minutes or until crackers are golden brown.","url":"https://recipe.bluelayer.org/recipe/55834/original-ranch-oyster-crackers"},{"id":"55825","title":"Italian Dark Chocolate & Anise Cookie","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
salt, table
sugars, brown
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray.
In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt.
In another bowl, mix sugar, oil, water, and vanilla thoroughly.
Slowly add the dry mixture to the wet mixture till blended.
Gently add in the amount of chocolate you prefer.
Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first.
Bake for 10 to 11 minutes.","url":"https://recipe.bluelayer.org/recipe/55825/italian-dark-chocolate-anise-cookie"},{"id":"55801","title":"Sweetened Coconut Flakes","ingredients":"water, bottled, generic
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a sauce pan, heat the water and sugar.
Add the coconut.
Stir until all the water is absorbed.
If desired, allow to dry on a cookie sheet.","url":"https://recipe.bluelayer.org/recipe/55801/sweetened-coconut-flakes"},{"id":"55772","title":"Peppermint Patty Fondue","ingredients":"peppermint, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Coarsely chop candies.
Place candies in a medium saucepan and add milk.
Warm over low heat until candies are melted, stirring frequently.
Keep warm for dipping.
Important: Serve with OzMartha's Butter Cookies#37986- this combination is to die for!","url":"https://recipe.bluelayer.org/recipe/55772/peppermint-patty-fondue"},{"id":"55749","title":"Cinnamon Glazed Strawberries","ingredients":"sugars, granulated
butter, without salt
lemon juice, raw
spices, cinnamon, ground
strawberries, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
Cook and stir over medium heat until syrupy and thick.
Remove from heat and add berries, tossing gently to coat each berry.
Serve immediately.
Or: add coconut along with berries, toss to coat.
Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.","url":"https://recipe.bluelayer.org/recipe/55749/cinnamon-glazed-strawberries"},{"id":"55743","title":"Dreikernebrot - German Rye and Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Start the starter and the overnight dough the evening before you make the bread.
To make the starter:
In a bowl, mix the flour, yeast and water until a dough ball forms.
Knead for 5 minutes.
The starter will rise slightly next day.
Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
To make the overnight dough:
In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
Wrap with a plastic wrap and let stay at room temperature overnight.
To make the bread:
Next day, take the starter out of the frige an hour before you start to make the bread.
Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
Knead all the ingredients together for about 8 minutes.
Add a little more flour if the dough seems stick to the bowl.
Transfer the dough into a large bowl coated with cooking spray.
Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
Do not knead the dough again.
Let it rise for another 1 to 2 hours until almost double.
Preheat the oven to 500F.
If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
Put the bread into the oven.
Turn oven down to 450F after 10 minutes and bake for 38 minutes.
Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
Remove onto the wire rack and cool completely.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/55743/dreikernebrot-german-rye-and-grain-bread"},{"id":"55735","title":"Sweet & Spicy Glazed Pecans","ingredients":"sugars, granulated
water, bottled, generic
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Preheat oven to 350F.
Butter a large, heavy cookie sheet.
In a small, heavy saucepan, combine first 4 ingredients.
Over medium heat, stir until sugar dissolves and mixture comes to a boil.
Boil 2 minutes.
Add pecans and stir until they are coated with the mixture, about 1 minute.
Transfer pecans to the cookie sheet, spreading evenly into a single layer.
Bake until pecans are just starting to brown, about 13 minutes.
Transfer to another cookie sheet that is lined with wax paper.
Separate the pecans and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/55735/sweet-spicy-glazed-pecans"},{"id":"55686","title":"Cream Filling","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, granulated
vanilla extract","directions":"To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
Place another cookie, equal in size to the first, on top of the cream.
Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk.","url":"https://recipe.bluelayer.org/recipe/55686/cream-filling"},{"id":"55685","title":"Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Beat butter till white.
Add Sugar and beat for 3 more minutes.
Add A.P.
flour, salt and beat for 2 minutes.
Garnish with 1/2 Almond or a pine (as per photo).
Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
leave it to rest in the Fridge for 15min.
Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!","url":"https://recipe.bluelayer.org/recipe/55685/melt-in-mouth-cookies-egyptian-style-ghorayebah"},{"id":"55679","title":"Soft Oatmeal Raisin Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground","directions":"Cream 1/3 c. shortening.
Add in 1/2 c. sugar and cream well.
Beat in 1 egg.
Stir in 3/4 c. rolled oats.
Combine 3 Tbsp.
lowfat milk and 1 Tbsp.
white vinegar in small c.. Add in 1/2 of the flour mix to the creamed mix, beat well.
Add in lowfat milk mix to creamed mix.
Beat well.
Add in remainder of flour, cream well.
Drop onto ungreased cookie sheets by rounded teaspoonfuls.
Bake at 400 degrees for 10 to 12 min.","url":"https://recipe.bluelayer.org/recipe/55679/soft-oatmeal-raisin-cookies-recipe"},{"id":"55676","title":"Canadian Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian","directions":"Preheat oven to 300F (150C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick.
Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300F (150C) for 20 minutes, watch carefully so as not to overcook.
Let cookies cool before eating.","url":"https://recipe.bluelayer.org/recipe/55676/canadian-shortbread-cookies"},{"id":"55673","title":"Chocolate & Peanut Butter Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Note: I happen to have a silicone pan with 24 squares in it, which I use when making this.
In the past I just used a 9x9 baking pan.
Line your pan with parchment or waxed paper, leaving an overhang.
(You can also use foil, however you will need to spray it with cooking spray.)
Melt the white chocolate in your microwave for about a minute; stir until the chocolate is melted and creamy.
Add in the peanut butter and stir until blended and smooth.
Spread the mixture into your pan.
Refrigerate for 15 minutes or until a bit firm.
In a saucepan, combine your chocolate chips and your cream and heat over medium high heat until melted and smooth, stirring constantly.
Pour/smooth over the peanut butter mixture.
Chill for at least 3 hours or overnight.
Later, lift out the candy and cut into small squares.
Feel free to bedazzle these for Valentines or any holiday.
I made some with sprinkles, glitter gel, candies and silver dragees.
Put some parchment paper in a pretty box, type up the recipe on a cute card and there you have ita gift better than store-bought to give.
You can also cut this into shapes with a quality small cookie cutter.","url":"https://recipe.bluelayer.org/recipe/55673/chocolate-peanut-butter-squares"},{"id":"55659","title":"Funky Monkey Parfaits","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt
bananas, raw","directions":"Combine the first 4 ingredients in a 2-quart glass measure; stir well.
Gradually add milk, stirring with a whisk.
Microwave at high for 2 1/2 minutes, stirring occasionally.
Microwave at medium-high (70% power) for 2 1/2 minutes or until thick, stirring occasionally.
Stir in vanilla.
Cover surface of mixture with plastic wrap; chill.Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 3 tablespoons bananas and 1 1/2 tablespoons chocolate mixture.
Repeat layers once, ending with chocolate mixture.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55659/funky-monkey-parfaits"},{"id":"55614","title":"Cashew Brittle (Microwave)","ingredients":"sugars, granulated
syrups, corn, light
nuts, cashew nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In 1 1/2 qt casserole, stir together sugar and syrup.
Micro on high for 4 minutes.
Stir in cashews.
Micro on high 3-5 minutes only until light brown.
Add butter and vanilla, blending well.
Micro on high 1-2 minutes more.
Nuts will be lightly browned and syrup very hot!
Add baking soda and stir gently stir until light and foamy.
Pour onto lightly greased cookie sheet.
Cool 30-60 minutes.
Break into small pieces and store in airtight container.
NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.","url":"https://recipe.bluelayer.org/recipe/55614/cashew-brittle-microwave"},{"id":"55601","title":"Salted Nut-Roll Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
peanut butter, smooth style, without salt
syrups, corn, light
butter, without salt
vanilla extract
candies, marshmallows
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"-Preheat oven to 350 F; coat a 13x9-inch baking pan with nonstick spray.
-Pulverize cookies in a food processor until fine crumbs form.
Add melted butter; process until crumbs clump together.
Press crumbs into prepared pan.
Bake 15 minutes or until golden.
-Melt peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes.
Spread 1/2 cup of the peanut minture over crumb base.
-Top with marshmallows and return bars to the oven.
Bake until marshmallows puff, about 2 minutes, then remove from oven.
Don't let marshmallows brown or they'll turn crunchy.
-Toss peanuts and cereal with remaining peanut mixture to coat.
Drop spoonsful of the topping over the marshmallows, then spread with a spatula (sprayed with nonstick coating).
cool bars before cutting with a knife coated with nonstick spray.","url":"https://recipe.bluelayer.org/recipe/55601/salted-nut-roll-bars"},{"id":"55595","title":"Homemade Whole Grain Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 350 degrees with the racks positioned in the middle and upper third.
Line two baking sheets with parchment paper.
Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade.
If using a mixing bowl, add the oil and cut in with a fork.
If using a stand mixer, mix at medium speed.
In a food processor, pulse until the mixture is crumbly.
Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper.
Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through.
Remove from the heat, and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/55595/homemade-whole-grain-crackers"},{"id":"55593","title":"No-bake Peanut Butter Oatmeal Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"Mix sugar, cocoa, butter and milk in saucepan, boil one minute.
Blend in peanut butter, oatmeal and vanilla.
Stir well.
Drop by tsp on wax paper.
Allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/55593/no-bake-peanut-butter-oatmeal-cookies"},{"id":"55574","title":"Angel Food Candy","ingredients":"leavening agents, baking soda
sugars, brown
syrups, corn, light
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Generously (as in slather on thickly) butter two 13x9-inch cake pans or one 10x15-inch cookie sheet (with sides) and then set aside.
Measure out the baking soda, set aside.
Get some hot-pads out, too, while youre at it, keep handy.
In a large saucepan, combine sugar and syrup, bring to a boil over medium heat until mixture reaches 290F (about 10 minutes), continue stirring.
If it smells like something is burning, thats about right.
But do NOT let it really burn.
Of course.
Remove from heat.
IMMEDIATELY add the baking soda and stir like crazy.
Watch it, because it will start to foam up.
Immediately pour the mixture into prepared pans, let it ooze around and only give it a few nudges.
Allow pans to cool (you dont want to bang them around or youll destroy the airy little bubbles that form a sort of honeycomb effect).
Once completely cooled and firm, break candy into bite-size-ish chunks (use a large meat cleaver in an organized and safe way to do this).
Slightly smaller pieces are actually easier on your mouth, so try for about 3/4-inch chunks or so.
Melt butter and chocolate (microwave is my preferred method, but you can also do this on the stove-top), stirring until smooth and creamy.
Add more butter or shortening if necessary (do NOT add waterbig no-no!)
to achieve a nice dip-able consistency.
Dip chunks into chocolate either all the way under (for a full-immersion baptism) or just partially for a less covered version.
Sprinkling would not be appropriate!!
Set dunked pieces on a rack or wax paper to dry.
Store covered (as if they will actually last long enough to storebut do try to practice restraint!)
in cool dry place.","url":"https://recipe.bluelayer.org/recipe/55574/angel-food-candy"},{"id":"55573","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Preheat oven to 425
In a bowl or food processor combine flour, baking powder, salt, white sugar and baking soda
Sift ingredients with a whisk till fully combined.
If using a food processor pluse 2 or 3 times to incorporate.
Add butter and combine with flour using a fork.
pulse with your food processor till the dry mix looks like small grains of cornmeal
Add buttermilk stirring till dough forms.
Turn out onto a floured work surface and knead 5 times.
Then form or roll dough to 1 inch.
Use a 2\" biscuit cutter or drinking glass dipped in flour and place on ungreased cookie sheet.
brush with melted butter and bake for 15 minutes or untill golden brown.","url":"https://recipe.bluelayer.org/recipe/55573/buttermilk-biscuits"},{"id":"55563","title":"Chocolate Whiskey Truffles","ingredients":"candies, semisweet chocolate
butter, without salt
spices, ginger, ground
alcoholic beverage, distilled, whiskey, 86 proof
cocoa, dry powder, unsweetened
sugars, powdered","directions":"Melt chocolate and butter in heavy saucepan over low heat.
Stirring until smooth.
Mix in crushed cookies and whiskey.
Pour into a bowl, cover and chill about 45 minutes.
Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.
Sift cocoa and 1/3 cup sugar together.
Roll each truffle in the sugar.
Place in air tight container and refrigerate.
Can be made up to a week before serving.
Let stand at room temp for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55563/chocolate-whiskey-truffles"},{"id":"55560","title":"Praline Pretzels","ingredients":"sugars, granulated
salt, table
vanilla extract
pretzels, soft, unsalted
butter, without salt","directions":"Place sugar, salt, and pretzel bits in a heavy pan.
Cook over high heat, stirring constantly.
Coat the preztel bits with browning sugar.
Once all the sugar has begun to caramelize, lower the heat to medium.
Add butter in small pieces, and throw in the dash of vanilla.
Stir for a few minutes until butter is absorbed and pretzels are coated.
Spread on a lined or greased cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/55560/praline-pretzels"},{"id":"55545","title":"No Bake Monster Cookies","ingredients":"oats
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Mix all the ingredients together and roll into individual balls.
Throw them in the fridge for at least 30 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/55545/no-bake-monster-cookies"},{"id":"55510","title":"Hershey's Chips & Macadamia Nut Shortbread Wedges","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, macadamia nuts, raw","directions":"Preheat oven to 350F.
Grease cookie sheet or line with parchment paper.
Beat butter and sugar in large bowl until fluffy.
Beat in flour and vanilla, beating until you have pea-sized crumbs.
Stir in chips and macadamia nuts.
With hands press mixture into ball; divide into 2 smaller equal balls.
Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2\" thick.
With knife cut each circle into wedges.
Do not separate wedges.
Bake 20-25 minutes or until edges are golden brown and center is set.
Cool 10 minutes; recut wedges.
Serve,with a glass of cold milk & enjoy!","url":"https://recipe.bluelayer.org/recipe/55510/hersheys-chips-macadamia-nut-shortbread-wedges"},{"id":"55503","title":"Cinnamon Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda","directions":"Preheat the oven to 325F.
Place the margarine, granulated sugar, and brown sugar in a large bowl and stir vigorously until smooth and creamy.
Add the flour, cinnamon, and baking soda and stir until thoroughly combined.
Drop heaping teaspoonfuls of the dough about 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes, or until lightly browned on the edges.
Baking soda and baking powder are both leavening agents, which means they cause baked goods to rise, but theyre used in different situations.
To be effective, baking soda must be combined with acidic ingredients.
This causes carbon dioxide bubbles to form, which raises the dough.
Baking powder contains everything it needs to raise dough when combined with liquid ingredients, so it can be used in recipes that dont include acidic ingredients.
And sometimes both are used.","url":"https://recipe.bluelayer.org/recipe/55503/cinnamon-sugar-cookies"},{"id":"55500","title":"Raspberry Almond Cookies","ingredients":"nuts, almonds
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
syrup, maple, canadian
raspberries, raw","directions":"Preheat oven to 350 degrees F.
Using a food processor, process the almonds into a crumbly flour.
Add the oats to the almonds and process again until floury.
Add the flour, cinnamon, and salt and process to combine.
Add oil and syrup and process until well blended.
Dough will be slightly sticky.
Scoop the mixture by teaspoonfuls and roll into walnut-size balls (1-1/2 inch diameter).
Place each ball onto an ungreased cookie sheet.
Use your thumb to make a small crater on the top of each cookie.
Fill each crater with a heaping 1/4 teaspoon of the fruit spread.
Bake for 15 minutes, or until the brown slightly.
Let them rest on sheet for a minute.
Transfer cookies to a cooling rack or they may be eaten warm.
Tip: For a variation, substitute the raspberry fruit spread for any other flavored fruit spread.","url":"https://recipe.bluelayer.org/recipe/55500/raspberry-almond-cookies"},{"id":"55488","title":"Crispy Rice Cheese Snacks","ingredients":"butter, without salt
cheese, cheddar
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
salt, table
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
spices, paprika","directions":"Heat over to 375 degrees.
Cream butter.
Add all other ingredients.
Blend well.
Shape into marble sized balls and flatten lightly with a fork.
Bake on an ungreased cookie sheet for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/55488/crispy-rice-cheese-snacks"},{"id":"55477","title":"Pecan Crunch Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
potatoes, raw, skin
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, pecans","directions":"Cream together butter, sugar and vanilla.
Stir in potato chips, pecans and flour until well combined.
Form into small balls, about 1/2 inch in diameter.
Place on ungreased cookie sheet or on a parchment paper lined pan.
Press the dough balls down with bottom of a tumbler dipped in sugar.
Top each cookie with a half of a pecan.
Bake at 350F for 12 18 minutes, depending on the size of the cookies.
Cool completely before serving.
Note: When they are done, the cookies should be light in color...like shortbread.","url":"https://recipe.bluelayer.org/recipe/55477/pecan-crunch-cookies"},{"id":"55459","title":"Pecan Petit Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, powdered","directions":"Heat oven to 325 degrees.
Cream butter and sugar.
Blend in vanilla.
Add flour, mixing well.
Stir in chopped pecans.
Shape tablespoonfuls of dough into balls and place on an ungreased cookie sheet.
Bake at 325 degrees for 20 minutes.
Cool slightly and roll in powdered sugar.","url":"https://recipe.bluelayer.org/recipe/55459/pecan-petit-cookies"},{"id":"55449","title":"Potato Chip Cookies IV","ingredients":"oil, olive, salad or cooking
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
potatoes, raw, skin
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
Cream the shortening and the sugar together until light.
Stir in the vanilla and the flour then carefully fold in the potato chips.
Drop by spoonfuls onto an ungreased baking sheet.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes or until just golden brown, do not over bake.
Sprinkle warm cookies with confectioners' sugar and remove to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/55449/potato-chip-cookies-iv"},{"id":"55446","title":"Gluten-Free All-Purpose Flour","ingredients":"rice flour, white, unenriched
amazonas rainforest product, tapioca starch,
seeds, flaxseed","directions":"Place the flax seeds or flax meal into a clean, moisture free grinder or blender.
Grind flax until it is the consistency of whole wheat flour.
If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain.
A wire whisk works well for this step.
Enjoy in any recipe that calls for gluten-free all-purpose flour.
It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe.
(For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.)
However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.","url":"https://recipe.bluelayer.org/recipe/55446/gluten-free-all-purpose-flour"},{"id":"55437","title":"Snickerdoodle Vegan Overnight Oats","ingredients":"nuts, almonds
sugars, granulated
spices, cinnamon, ground
oats
beverages, almond milk, unsweetened, shelf stable
syrup, maple, canadian","directions":"In a medium bowl, using an electric had mixer, beat together the almond butter, coconut sugar and 1/2 teaspoon of the cinnamon (saving the rest for later use) until well combined, and it resembles cookie dough.
Divide the dough between two bowls and press it into the bottom.
In a large bowl, stir together the remaining 1/2 teaspoon of cinnamon and the oatmeal.
Pour in the almond milk and maple syrup and mix well.
Divide the oat mixture between bowls and refrigerate overnight.
In the morning, mix the dough at the bottom of the bowl around into the oats and devour!
Note: I know it seems silly to use a hand mixer for such a small amount, but its really what gives the cookie dough the right texture.","url":"https://recipe.bluelayer.org/recipe/55437/snickerdoodle-vegan-overnight-oats"},{"id":"55427","title":"Raw Cacao Cranberry Truffles","ingredients":"figs, dried, uncooked
dates, deglet noor
cranberries, dried, sweetened
spices, cinnamon, ground
chocolate, dark, 70-85% cacao solids
chocolate, dark, 70-85% cacao solids","directions":"Place all of the ingredients (except the final amount of cacao, which is for dusting the truffles) in large food processor.
Blend until well incorporated (almost 2 minutes).
Line a 9 x 12 cookie sheet with parchment.
With a tablespoon, scoop out mixture and roll between your hands to create small balls.
Place the balls on the tray.
You will have about 24 truffles.
Dust them with the remaining cacao.
Place in the refrigerator for an hour before serving.
Store in the refrigerator for up to one week.","url":"https://recipe.bluelayer.org/recipe/55427/raw-cacao-cranberry-truffles"},{"id":"55426","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, flour, and confectioners' sugar.
With an electric mixer, beat for 10 minutes, until light and fluffy.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.
Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
Store in an airtight container, separating each layer with waxed paper.","url":"https://recipe.bluelayer.org/recipe/55426/whipped-shortbread-cookies"},{"id":"55418","title":"Cream Cheese Walnut Cookies","ingredients":"sugars, granulated
butter, without salt
cheese, parmesan, hard
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Cream the butter, cream cheese and sugar together.
Add vanilla and cream the mixture again.
Stir in flour and walnuts, just until blended.
Shape into balls and flatten.
Bake at 350 degrees for 14-18 minutes.
Do not overbake.
Remove from oven when cookies start to brown and cool on a cookie rack.
Store in a tightly covered container for up to 2 weeks.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55418/cream-cheese-walnut-cookies"},{"id":"55414","title":"Snowball Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix butter, powdered sugar, and vanilla thoroughly.
Stir flour and salt together; blend inches.
Roll dough in 1-inch balls, and place on ungreased baking sheet.
Bake 10 to 12 minutes at 400 degrees, or until set but not brown.
While still warm, roll in powdered sugar.
Cool completely, and then roll in powdered sugar again.","url":"https://recipe.bluelayer.org/recipe/55414/snowball-cookies"},{"id":"55394","title":"Black Bottom Pie Recipe","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan heat butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl till well blended.
Stir cookie mix into butter.
Press mix onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 min or possibly till crust has a crunchy texture.
Allow to cold while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in lowfat milk till smooth.
Heat, uncovered, in Microwave Oven 2 min.
Stir and heat an additional 3 1/2 min or possibly till mix boils.
Stir occasionally.
Place wax paper on top of pudding so which a skin does not form and refrigeratein refrigerator.
While pudding is chilling, whip cream.
Stir 3 Tbsp.
creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and refrigerate3 to 4 hrs or possibly till set.
Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/55394/black-bottom-pie-recipe"},{"id":"55392","title":"Cookie dough no egg for ice cream","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic","directions":"Mix the brown sugar, white sugar and butter until smooth
Stir in the vanilla extract and water
Mix in the flour until blended
Shape into a long sausage if you can.
I put mine flat onto greaseproof paper and wrapped it up.
Place in freezer for upto 2 hours then cut into chunks and mix into ice cream.
Freeze for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55392/cookie-dough-no-egg-for-ice-cream"},{"id":"55382","title":"Blackberry Poppits (Or Strawberry) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
sugars, granulated
water, bottled, generic
sugars, powdered","directions":"I haven't tried these yet but they look (and sound) really good.
I got it says: \"Delicate hearts and flowers are perfectly delightful on a tea or possibly reception table\" so I assume they would work for your sisters wedding.
Stir together flour, butter, and lowfat sour cream in a large mixing bowl until thoroughly combined.
Divided dough in half.
Cover and refrigeratefor 3 hrs.
Roll on portion of dough on a lightly floured surface to 1/8-inch thickness
(leave the other portion of the dough in the fridge) Using a 2-inch heart-shape cookie cutter and a 2-inch scalloped cookie cutter, cut dough.
Place HALF the cutouts on an ungreased cookie sheet.
Using a 1-inch heart-shape cutter and a 1-inch scalloped hors d'oeuvre cutter, cut out centres from remaining cutouts.
Lightly brush water over one side of the cutouts with holes.
Place brushed side down on top of cookies without holes.
Placethe stacks one inch apart on an ungreased cookie sheet.
Combine granulated sugar and water.
Brush cookie tops with mix.
Spoon 1/4 tsp.
of the spreadable fruit into the cutout centre of each cookie.
Bake in a 350 oven for about 12 min or possibly until bottoms are lightly browned.
Remove from cookie sheet and cold on a wire rack.
Repeat rolling, cutting, and baking with remaining portion of dough.
Just before serving, spoon a little additional spreadable fruit into each cutout.
If you like, sift powdered sugar on top of cookies.
Makes about 42","url":"https://recipe.bluelayer.org/recipe/55382/blackberry-poppits-or-strawberry-recipe"},{"id":"55372","title":"Whole-Milk Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Pour the milk into a large saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent the milk from scorching.
When it comes to a boil, stir in the vinegar.
Remove the pan from the heat and set it aside until the cheese separates and leaves behind a pale green, thin, watery whey, 15 to 30 seconds.
Line a colander with a double layer of cheesecloth or a clean dishcloth, making sure there is about 2 to 3 inches hanging over the rim of the colander.
Place the colander in the sink, then pour the cheese and whey into the colander, and let it drain.
Once the cheese is slightly cool to the touch, gather the edges of the cloth and fold them over to cover it.
Fill a heavy pot with water, and set it directly on top of the cloth-wrapped cheese in the colander.
Set this aside until the cheese is firm, 3 to 5 hours.
(The weight will press on the cheese and force out almost all of its moisture.)
Remove the weight and unwrap the firm, milky-white cheese.
Wrap it in plastic wrap and refrigerate it for up to 1 week.
(You can also freeze the cheese, sealed in a freezer-safe self-seal bag, for up to 2 months.
Thaw the paneer in the refrigerator before using it.)
Fried Paneer:
To fry paneer, you have two options: one is deep-frying; the other is pan-frying (my preferred method).
To deep-fry paneer, cut the fresh cheese into 1-inch cubes (or any other size).
Pour canola oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-size saucepan.
Heat the oil over medium heat until a candy or oil thermometer inserted into the oil (without touching the pans bottom) registers 350F.
(An alternative way to see if the oil is at the right temperature for deep-frying is to gently fl ick a drop of water over it.
If the pearllike drop skitters across the surface, the oil is ready.)
Line a plate or cookie sheet with three or four sheets of paper towels.
Once the oil is ready, gently slide in the paneer cubes.
Fry, turning them occasionally, until they are golden brown and crispy, 3 to 5 minutes.
The oil will spatter because of some moisture in the cheese, so please be careful.
Remove the fried paneer cubes with a slotted spoon, and allow them to drain on the paper towels.
To pan-fry the cubes, heat 1/4 cup canola oil in a large nonstick skillet over medium heat.
Add the cubes in a single layer and cook, turning them occasionally, until all sides are honey-brown and crispy, 7 to 10 minutes.
Transfer them to a paper-towel-lined plate to drain.
One and a quarter pounds of fresh paneer will yield about 3 cups fried cheese (1-inch cubes).
To store fried paneer, place the cubes in a bowl of water and refrigerate for up to a week, changing the water daily.
You can also freeze the cubes (without immersing them in water) in a freezer-safe self-seal bag for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/55372/whole-milk-cheese"},{"id":"55365","title":"Pecan Chocolate Candy","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"First, chop the pecans and put aside.
Second, prepare a cookie sheet with Pam, spread 3/4 of the nuts on it.
Now, melt the first 3 ingredients in heavy saucepan (med-high heat), stir constantly (takes about 20-30 min).
Use a candy thermometer, stir until candy is @ hard crack stage-300, then pour hot candy mixture over pecans on cookie sheet.
Break up Hersey bar pieces, place on hot candy/pecan mixture, chocolate will melt, spread with spatula and top with rest of pecans.
Cool and chop into squares.","url":"https://recipe.bluelayer.org/recipe/55365/pecan-chocolate-candy"},{"id":"55364","title":"Vegan With a Vengeance Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
Cream together the margarine and sugar until fluffy.
Add the molasses and vanilla.
Add the flour, baking soda, and salt, and mix well.
Fold in the chocolate chips.
Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes, until ever so slightly browned.
Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/55364/vegan-with-a-vengeance-chocolate-chip-cookies"},{"id":"55363","title":"Tobey's Carob Treats","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats
oil, corn, peanut, and olive
oil, olive, salad or cooking
sugars, brown
carob flour
molasses
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To melt carob chips, use a double boiler.I always use paramount crystals.it helps make carob chips, melted, smoother.I buy these online.but some candy or cake baking shops carry them.I use a couple of tbls.or 1/4 cup of paramount crystals to 2 cups of carob chips.
Mix ingredients in large bowl --
Add remaining ingredients and mix until blended.
Dough will be stiff.
Chill.
Roll dough on a greased cookie sheet and cut into squares.1/2\" thick.
Bake at 300*.for 1 hour.","url":"https://recipe.bluelayer.org/recipe/55363/tobeys-carob-treats"},{"id":"55350","title":"Cookie Mix in a Jar IX","ingredients":"sugars, brown
sugars, granulated
wheat germ, crude
oats
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Layer ingredients in order given in a quart ''wide mouth'' canning jar.
Mix the flour together with the baking powder.
Press each layer firmly in place, it will be a tight fit.
Attach directions to jar:
Trail Mix Cookies
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Mix in 1 egg, slightly beaten and 1 teaspoon vanilla.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut sized balls and place 2 inches apart on a sprayed cookie sheets.
Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/55350/cookie-mix-in-a-jar-ix"},{"id":"55342","title":"Rosemary Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Heat your oven to 375 F.
Mix the dry ingredients together (flour through pepper) in a medium sized bowl and then add the oil and water.
You want the dough to be crumbly and slightly sticky.
Roll the dough out on a lightly floured surfacethe thinner the better so you have a nice crispy cracker.
You can use a cookie cutter or just cut the crackers into circles with a small vitamin bottle lid like I did.
You can opt to sprinkle more salt and pepper on top of the crackers if you like.
I used the brand called Real Salt for mine because its natural and has a lot of benefits that regular salt just doesnt have.
Place the crackers on a foiled baking sheet and put them in the oven.
In 10-15 minutes your crackers should be slightly golden and ready to come out of the oven.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55342/rosemary-crackers"},{"id":"55336","title":"Vegan peanut butter chocolate chips cookies","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
water, bottled, generic
nuts, walnuts, english
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Put peanut butter, sugar and water in mixer bowl.
Mix until smooth.
Add the rest of the ingredients to the bowl.
Mix until smooth again.
Form little balls and place on a baking sheet.
Bake for 10 minutes or until the cookies start to get brown.
Let the cookies cool before picking them up.","url":"https://recipe.bluelayer.org/recipe/55336/vegan-peanut-butter-chocolate-chips-cookies"},{"id":"55313","title":"Cookies in Just 5 Minutes in the Oven","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated","directions":"Put butter in a microwave-safe bowl, and microwave on high for 40 seconds.
Mix the sugar into the melted butter, then add the pancake mix, and mix some more.
Bring the dough from Step 1 together and wrap with plastic wrap.
Like making freezer cookies, form the dough into a square block, about 4 x 4 x 7 cm, and slice it up with a knife into 10 equal slices, each about 7 mm thick.
Line a oven baking tray with parchment paper, lay the cookies from Step 2 on it leaving spaces in between, and bake for 3-5 minutes.
For black tea cookies I added black tea leaves from one teabag to the batter.
I used a mortar to grind the tea leaves before adding it to the batter.
The cookie dough shaped into a square block from Step 2 about 4 x 4x7 cm, looks like this.
The cookie dough sliced with a knife into 7 mm slices looks like this.","url":"https://recipe.bluelayer.org/recipe/55313/cookies-in-just-5-minutes-in-the-oven"},{"id":"55302","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Rinse pumpkin seeds.
Boil water.
Add salt.
Pour seeds into boiling water.
Boil until seeds are soft.
(They should turn brownish-gray and many will slip to the bottom of the pot.
).
Drain the broiled seeds ion a colander, and pat seeds dry.
Put in a bpwl with olive oil, salt, and the rosemary.
Mix lightly.
Preheat your oven to 350 degrees.
Spread the seeds on a large cookie sheet covered with aluminum foil.
Make a single layer of seeds (don't have any little piles).
Put seeds in oven 20-30 minutes.
If the seeds turn brown, you are overcooking them.
They should look white and dry.
You do not need to turn theb seeds.
When finished, use a spatula to slide the seeds off the foil and into a bowl.
Allow to cool before little hands touch them.","url":"https://recipe.bluelayer.org/recipe/55302/toasted-pumpkin-seeds"},{"id":"55297","title":"Eskimo Cookies","ingredients":"butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract
water, bottled, generic
oats
sugars, granulated","directions":"Soften butter and beat well.
Add sugar and mix well.
Add cocoa, vanilla and water.
Then add oatmeal.
Shape into 36 balls and roll in confectioners' sugar.
Keep in refrigerator.","url":"https://recipe.bluelayer.org/recipe/55297/eskimo-cookies"},{"id":"55294","title":"White Chocolate Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered","directions":"Preheat oven to 375 degrees F.
In a large bowl combine flour, baking powder, salt and sugar.
Cut the butter into this mixture until mixture is crumbly.
Add white chocolate chips and blueberries, and toss with the flour mixture.
Add buttermilk and mix until ingredients hold together.
Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
Cut square into thirds.
Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
Lightly dust each scone with powdered sugar.
Bake for 10 minutes and then transfer scones to cooling racks.","url":"https://recipe.bluelayer.org/recipe/55294/white-chocolate-blueberry-scones"},{"id":"55289","title":"Vanilla Rum Raisins","ingredients":"alcoholic beverage, distilled, rum, 80 proof
raisins, seeded","directions":"In a mason jar or other glass jar with tight fitting lid, add raisins and rum.
Store in a cool dark place for at least a month to let the raisins plump and the rum to get good and flavored.
Eat from the jar (if you dare!)
or use raisins and rum in your favorite recipes - especially tasty when added to oatmeal cookie recipes (leave out any vanilla, you won't need it) or even added to pumpkin bread.
Replace rum and raisins as necessary.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/55289/vanilla-rum-raisins"},{"id":"55285","title":"Soft Cinna-Ginger Cookies","ingredients":"butter, without salt
sugars, granulated
molasses
water, bottled, generic
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground","directions":"In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the molasses mixture.
Chill for 20 minutes.
Mix together in a separate bowl, 4 T white sugar, 1 T cinnamon and 1/2 t ginger.
Shape dough into walnut sized balls and roll into Cinna-Ginger mixture.
Place the cookies 2 inches apart onto a parchment paper lined cookie sheet.
Bake @ 350 degrees F for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/55285/soft-cinna-ginger-cookies"},{"id":"55241","title":"Praline Recipe - Creamy Pralines","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
salt, table
leavening agents, baking soda
vanilla extract
nuts, pecans","directions":"Cobine sugar, buttermilk, Karo, and salt in a very large pan (it will foam considerably when soda is added).
Bring to a boil.
Add soda; stir and cook to soft ball stage degrees (149 C.) on a candy thermometer.
Add vanilla.
Beat until color changes and candy thickens.
Stir in pecans.
Drop by tsp on greased cookie sheet.
Cool until set.","url":"https://recipe.bluelayer.org/recipe/55241/praline-recipe-creamy-pralines"},{"id":"55232","title":"Pine Nut-Almond Macaroons","ingredients":"nuts, almonds
sugars, granulated
egg, white, raw, fresh
nuts, pine nuts, dried","directions":"Preheat the oven to 350.
Line 2 cookie sheets with parchment paper.
In a standing electric mixer, beat the almond paste and sugar for 1 minute.
Scrape down the bowl and beat for 30 seconds longer.
Beat in the egg whites, 1 tablespoon at a time, until well blended.
Scrape down the bowl and beat for a few seconds; the batter will be soft but not runny.
Scrape the butter into a pastry bag fitted with a #5 round tip (about 1/2 inch).
Pipe 1 1/4-inch rounds about 1 1/2 inches apart on the prepared cookie sheets.
Sprinkle the pine nuts all over the tops and sides of the mounds.
Bake for 20 minutes, turning the sheets once, until the cookies are golden brown.
Slide the parchment paper onto a rack and let the cookies cool completely.
Remove the cookies from the paper and serve.","url":"https://recipe.bluelayer.org/recipe/55232/pine-nut-almond-macaroons"},{"id":"55222","title":"Spiced Pecans","ingredients":"salt, table
sugars, granulated
spices, cumin seed
spices, pepper, red or cayenne
oil, olive, salad or cooking
nuts, pecans","directions":"Heat oven to 350 degrees.
Mix together salt, sugar, cumin and cayenne.
Stir in oil to make a smooth mixture.
Toss pecans with seasonings to coat.
Arrange on cookie sheet in single layer.
Toast 8 to 10 minutes, until they take on a little color.
Cool, and serve.
(They will keep in an airtight container in a cool, dry place for a week.)","url":"https://recipe.bluelayer.org/recipe/55222/spiced-pecans"},{"id":"55210","title":"Vegan Oatmeal Carob Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
oats
carob flour
soymilk, original and vanilla, unfortified
vanilla extract
nuts, almonds
oil, olive, salad or cooking
spices, cinnamon, ground
salt, table","directions":"Preheat the oven to 350 degrees (F).
Mix all of the ingredients together in a bowl.
On a greased cookie sheet, place balls of dough spaced about 2\" apart.
Bake for 8 minutes, then check on them.
How long they take to bake will depend on your oven as well as how large you made each cookie.
Mine usually take between 10 and tweleve minutes to bake.","url":"https://recipe.bluelayer.org/recipe/55210/vegan-oatmeal-carob-cookies"},{"id":"55196","title":"Vanilla Sugary Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat the oven to 325 degrees F.
In the bowl of your stand mixer, use the paddle attachment to beat together the butter and powdered sugar until light and fluffy.
Add the ice water and vanilla bean paste.
(Note: If you dont have vanilla bean paste, substitute 2 teaspoons vanilla extract for the ice water and vanilla bean paste.)
Mix well.
With the mixer on low, slowly add the flour and mix until incorporated.
Do not over mix.
On a lightly floured surface, using half the dough at a time, roll the dough to 1/4 thickness.
Cut into desired shapes, but ensure that you cut as close together as possible.
(The dough can be re-rolled once, but will become tough.)
Place the cut cookies on parchment-lined baking sheets.
Bake for 13 15 minutes until the edges are lightly browned.
Remove the tray from the oven and place on a wire rack.
Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm.
Allow the cookies to cool before gently shaking off the excess sugar.
Recipe adapted from Butter Baked Goods.","url":"https://recipe.bluelayer.org/recipe/55196/vanilla-sugary-shortbread-cookies"},{"id":"55186","title":"Senn High School Chicago Butter Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Cream butter with mixer untill light and fuffy.
Add sugar and salt and beat until no longer grainy.
Gradually add flour a little at a time, beating at low speed untill dough forms.
Mix in vanilla.
Form dough into balls, one heaping tablespoon = 1 ball.
Place balls on ungreased cookie sheet spaced widely- about 9 per sheet.
Put 1/4 cup of sugar on saucer.
Press first 3 fingers into sugar, then press down on ball to flatten to a 3 inch circle wide and 1/4 to 1/2 inch thick.
Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes.
Gently remove cookies from sheet with a spatula, cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/55186/senn-high-school-chicago-butter-cookies"},{"id":"55179","title":"Potato Chip Cookies in a Jar (Gift)","ingredients":"sugars, granulated
potatoes, raw, skin
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
vanilla extract","directions":"r>In a small bowl, stir together the flour and baking powder.
Layer ingredients in order given in a 1 quart \"wide mouth\" canning jar.
Press each layer firmly in place before adding next ingredient.
It will be a tight fit.
On gift tag write the additional ingredients needed (butter and extract), as well as these baking instructions:.
Pre-heat oven to 350F Empty this jar of cookie mix into a large mixing bowl.
Mix well.
Add butter and vanilla and stir until blended thoroughly.
Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet.
Flatten balls with the palm of your hand.
Bake for 14 to 18 minutes or until edges are very lightly browned.
Cool 5 minutes on baking sheets then remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/55179/potato-chip-cookies-in-a-jar-gift"},{"id":"55162","title":"Mmmmness Molasses Cookies","ingredients":"molasses
water, bottled, generic
raisins, seeded
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F Combine the molasses, hot water, and raisins.
Bring to a boil and let boil for 5 minutes.
IMPORTANT Cool to room temperature In separate bowl, sift the remaining ingredients together.
Stir this into COOLED, molasses mixture until smooth.
Make spoonful size cookies on a cookie sheet sprayed with PAM or similar spray.
Sprinkle top of cookies with brown sugar.
Bake 10 minutes.","url":"https://recipe.bluelayer.org/recipe/55162/mmmmness-molasses-cookies"},{"id":"55154","title":"Apricot Cookie Frosting","ingredients":"sugars, granulated
butter, without salt
apricots, dried, sulfured, uncooked
nuts, pecans","directions":"Mix together sugar, butter or margarine and apricot preserves until well blended.","url":"https://recipe.bluelayer.org/recipe/55154/apricot-cookie-frosting"},{"id":"55145","title":"Chocolate Rum Balls I","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
cocoa, dry powder, unsweetened
nuts, walnuts, english
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof","directions":"In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts.
Blend in corn syrup and rum.
Shape into 1 inch balls, and roll in additional confectioners' sugar.
Store in an airtight container for several days to develop the flavor.
Roll again in confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/55145/chocolate-rum-balls-i"},{"id":"55138","title":"Blueberry Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
water, bottled, generic
cornstarch
water, bottled, generic
lemon juice, raw
blueberries, raw","directions":"Preheat oven to 400 degrees.
For the dough: Mix the flour, half of the sweetener of choice, baking powder, salt, and cinnamon in a large mixing bowl.
Cut in the butter until you have a coarse, crumbly mixture.
Pour in the boiling water and stir together until all of the dough is wet.
Set aside.
For the berries: Dissolve the cornstarch in the cold water in a medium bowl.
Add the lemon juice, berries, and the remaining half of the sweetener of choice.
Mix together well.
Transfer berries to a 10-inch cast iron pan.
Heat mixture over medium heat until boiling, stirring frequently.
Remove from heat.
Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil-lined cookie sheet and place in the oven.
Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
Note: If you dont have a cast iron pan, you can bring the berries to a boil in a sauce pan and bake in a 9x9 baking dish.","url":"https://recipe.bluelayer.org/recipe/55138/blueberry-cobbler"},{"id":"55130","title":"Tipsy Party Pecans","ingredients":"butter, without salt
sugars, granulated
alcoholic beverage, distilled, whiskey, 86 proof
sauce, ready-to-serve, pepper, tabasco
salt, table
spices, garlic powder
nuts, pecans","directions":"Preheat oven to 300 degrees.
Combine all ingredients except pecans in large saucepan.
Bring to a boil over medium heat, stirring constantly,.
Boil for 3-4 minutes.
Stir in pecans and toss well to coat.
Spread pecans in a single layer on a cookie sheet.
Bake 45 to 60 minutes or until nuts are crisp, stirring occasionally.
Cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/55130/tipsy-party-pecans"},{"id":"44828","title":"Chocolate Chunk Cookies with Pine Nuts","ingredients":"butter, without salt
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
nuts, pine nuts, dried
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F.
Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl.
Using a hand mixer, beat the mixture until creamy, about 2 minutes.
Add the flour, pine nuts, and chocolate.
Stir until just mixed.
Line 2 baking sheets with parchment paper.
Scoop out 1-inch balls of dough.
Place on the cookie sheet.
Bake until the tops look dry, about 18 minutes.
Let cool for 15 minutes on the baking sheets.
Dust with powdered sugar and transfer to a serving plate.","url":"https://recipe.bluelayer.org/recipe/44828/chocolate-chunk-cookies-with-pine-nuts"},{"id":"17434","title":"Russian Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
nuts, hazelnuts or filberts
sugars, granulated","directions":"Pre-heat oven to 325 degrees F (165 degrees C).
Combine flour and salt and set aside.
In a large bowl, cream together butter and confectioners' sugar blending well.
Beat in vodka.
Gradually blend in flour/salt mixture.
Fold in chopped hazelnuts.
Break off dough in walnut sized pieces and roll into balls.
On ungreased baking sheets place balls 1-1/2 inches apart.
Flatten slightly.
Bake for 12-15 minutes until lightly colored.
Sprinkle hot cookies with confectioners' sugar.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/17434/russian-tea-biscuits"},{"id":"55128","title":"Cereal Toffee","ingredients":"sugars, granulated
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large frying pan, cook the sugar and butter over medium high heat until its a nice caramel color, and pretty much all the butter is incorporated.
This happens usually in about 8-10 minutes.
Pour the Kix cereal in, and then pour the contents of the frying pan onto an ungreased cookie sheet.
Let harden, then break into pieces and try not to eat the entire batch.","url":"https://recipe.bluelayer.org/recipe/55128/cereal-toffee"},{"id":"55123","title":"Eggless Chocolate Peanut Butter Cookies","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
sugars, granulated
sugars, brown
vanilla extract
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Sift together flour, baking soda, baking powder, and salt.
Set aside.
Cream together butter, sugar, and brown sugar in a large bowl.
Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth.
Gradually mix in the sifted ingredients until well blended.
Pour milk into dough, and stir until fully combined.
Drop dough by heaping teaspoons onto ungreased baking sheets.
Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes.
For a crunchier cookie, bake an additional minute or two.","url":"https://recipe.bluelayer.org/recipe/55123/eggless-chocolate-peanut-butter-cookies"},{"id":"55117","title":"Make Ahead Cookie Mix","ingredients":"butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix together the butter, salt and baking powder.
Gradually stir in flour.
Store in a covered container in the refrigerator for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/55117/make-ahead-cookie-mix"},{"id":"55114","title":"Brown Sugar Ginger Sugar Cookie Modification","ingredients":"sugars, brown
spices, ginger, ground","directions":"Use your favorite sugar cookie receipe.
Replace about 2/3 of the sugar (1/2 cup) with 1/2 cup brown sugar.
Add fresh ginger.
Make as usual.","url":"https://recipe.bluelayer.org/recipe/55114/brown-sugar-ginger-sugar-cookie-modification"},{"id":"55110","title":"Jam Kolaches","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, granulated","directions":"Beat butter and cream cheese in mixer bowl until light and fluffy.
Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface.
Cut into 2-inch circles.
Spoon 1/4 teaspoon jam into center of each circle.
Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Remove to wire rack to cool.
Sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/55110/jam-kolaches"},{"id":"55108","title":"Almond Buttercrunch","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.
Stir constantly until mixture boils, then do not stir or shake.
Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Pour onto a large buttered cookie sheet.
Immediately press chocolate chips onto the hot candy.
As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/55108/almond-buttercrunch"},{"id":"55106","title":"Potato-Rye Griddle Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, caraway seed
potatoes, raw, skin
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together.
Make a well in the center and add the mashed potato, rice milk, and oil.
Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough.
Add just a bit more flour if the dough seems too sticky to handle.
Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Knead together the leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook each round over medium heat for 5 to 7 minutes on each side, or until golden.
Serve warm.
Per biscuit:
Calories: 77
Total fat: 3g
Protein: 2g
Fiber: 1g
Carbohydrate: 11g
Cholesterol: 0mg
Sodium: 160mg","url":"https://recipe.bluelayer.org/recipe/55106/potato-rye-griddle-biscuits"},{"id":"55068","title":"Santa's Whiskers I","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In mixer bowl, cream together butter or margarine and sugar.
Blend in milk and vanilla.
Stir in flour, candied cherries and nuts.
Form into 2 rolls, each 2 inches in diameter and 8 inches long.
Roll in coconut.
Wrap and chill several hours or overnight.
Slice 1/4 inch thick.
Place on ungreased cookie sheet.
Bake in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.","url":"https://recipe.bluelayer.org/recipe/55068/santas-whiskers-i"},{"id":"55049","title":"Raspberry Fudge Balls","ingredients":"cheese, parmesan, hard
spartan, real semi-sweet chocolate baking chips,
cookies, vanilla wafers, lower fat
jams and preserves, apricot
nuts, almonds","directions":"Combine cream cheese and chocolate.
Mix until well blended.
Stir in crumbs and preserves.
Shape into 1 inch balls and roll in chopped almonds.
Chill several hours.
Makes 30 balls.","url":"https://recipe.bluelayer.org/recipe/55049/raspberry-fudge-balls"},{"id":"55028","title":"Toms Cajun Style Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
a cajun life, all purpose cajun seasoning,
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.
Preheat oven to 300F.
Mix salt and and the other 2 seasonings into a salt shaker.
Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.
Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.
Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.
Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.
Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and Enjoy.
*You can soak the seeds in saltwater overnight if you really like them salty.
*.","url":"https://recipe.bluelayer.org/recipe/55028/toms-cajun-style-spicy-pumpkin-seeds"},{"id":"55017","title":"Cheese Puffs","ingredients":"cheese, cheddar
butter, without salt
spices, paprika
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
Bake at 350 for 15 minutes.
Makes 6 dozen.
Note: These can be frozen for months.
To freeze: place on cookie sheet, freeze then store in plastic bag.
Bake when needed.","url":"https://recipe.bluelayer.org/recipe/55017/cheese-puffs"},{"id":"54996","title":"Snickerdoodle Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
butter, without salt
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.
Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture, and mix on low speed until well incorporated.
(Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoonfuls of the dough, and roll them into smooth balls.
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
Chill the truffles until the coating is completely set, about 1 hour.
(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/54996/snickerdoodle-cookie-dough-truffles"},{"id":"54987","title":"Cheddar Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
cheese, cheddar
butter, without salt","directions":"Heat oven to 375.
Combine flour and cayenne pepper in a small bowl; set aside.
Combine cheese and butter in food processor/ mixer until smooth.
Add flour mixture and mix until well combined.
Make straws using a cookie press or roll doungh to 1/8 inch and cut into small strips.
Bake for 8-10 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/54987/cheddar-straws"},{"id":"54975","title":"Cracked Wheat Thins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening, vegetable, household, composite
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
salt, table","directions":"Pour boiling water over Red River Cereal.
Allow to soak for 30 minutes.
Combine shortening and sugar.
Add flour and salt.
Add the soaked grain.
You might need a bit more water to get the right consistency.
Divide dough into four parts and roll each as thin as parchment.
Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
Prick dough all over with force to prevent bubbling.
Bake 400F 10 minutes.
Remove, and break biscuits where you have them scored.
For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.","url":"https://recipe.bluelayer.org/recipe/54975/cracked-wheat-thins"},{"id":"54971","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
oil, corn, peanut, and olive
egg substitute, powder
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Prepare baking sheets.
Combine flour, baking soda and salt in a bowl and set aside.
Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.
Add dry ingredients and mix until combined.
Add chocolate chips and mix.
Drop with a spoon onto baking sheets 2 inches apart.
Bake for 15 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/54971/vegan-chocolate-chip-cookies"},{"id":"54970","title":"Cranberry Kisel","ingredients":"cranberries, dried, sweetened
orange juice, raw
orange juice, raw
sugars, granulated
cornstarch
cream, sour, cultured","directions":"Put all ingredients but the sour cream in a stainless-steel saucepan and bring to a boil over high heat, stirring occasionally.
Reduce the heat, cover and cook gently for about 10 minutes.
The mixture will be thick and bright red.
Set aside.
When cool, divide the mixture among six glass goblets.
Garnish, if desired, with sour cream or sweetened whipped cream, and serve with cookies.","url":"https://recipe.bluelayer.org/recipe/54970/cranberry-kisel"},{"id":"54954","title":"Easy Shortcrust Pastry","ingredients":"wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Chill the water in the fridge.
Combine the cake flour, and bite-sized butter pieces into a bowl.
Mix until the butter become pea sized while pressing down with a whisk.
Add the cold water to Step 2 little by little, and mix by lifting the flour with a spatula.
You might wonder if the dough will come together with that much water, but you don't need to worry.
Press down the dough with the back of your hand, and divide in half with the edge of the spatula.
Stack the pieces on top of one another.
Press down with the back of your hand.
Divide in half with the spatula.
And stack...
Repeat this about 10 times.
The dough might be crumbly first, but it starts to come together.
Cover the dough with plastic wrap, and let it sit in the fridge over night.
Roll out the dough, and cut out a shape with a cookie cutter, then pop them in the oven to bake.
They should rise and make layers like this.","url":"https://recipe.bluelayer.org/recipe/54954/easy-shortcrust-pastry"},{"id":"54953","title":"Chocolate Cookie Sandwiches","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"For the cookies:
Preheat oven to 350 degrees F.
Mix butter, sugar and vanilla in a medium sized mixing bowl until well combined.
Add flour, cocoa powder and cornstarch.
Beat until combined.
Spoon tablespoon sized dollops of the dough onto a parchment paper lined baking sheet.
Flatten gently.
Bake 10-12 minutes.
Then remove them from the oven and allow them to cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely prior to filling them.
For the filling: Melt chocolate in a saucepan over low heat.
Once its melted, remove from heat and add in the cream.
Stir until combined.
Let cool.
Spread chocolate filling on the backside of half of the cooled cookies.
Then top the filling with another cookie, making a sandwich.
* Make sure cookies and filling are completely cooled before frosting them.
Makes approximately 10-12 sandwiches, depending on the size of the cookies.","url":"https://recipe.bluelayer.org/recipe/54953/chocolate-cookie-sandwiches"},{"id":"54947","title":"Anzac Biscuits II","ingredients":"oats
sugars, granulated
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine the oats, sugar, flour.
Melt and add butter or margarine.
Add golden syrup.
Lastly, add the baking soda dissolved in the boiling water.
Stir the dough until everything is completely mixed together.
Place spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/54947/anzac-biscuits-ii"},{"id":"54934","title":"Pecan Cracker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, pecans
butter, without salt
sugars, brown
syrups, corn, light
molasses
salt, table","directions":"Preheat oven to 250 degrees F .
Combine popcorn and pecans in a metal bowl or on a cookie sheet and place in the preheated oven.
Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.
Using a cooking thermometer, bring mixture to a hard-ball stage - 260 degrees (syrup will form a hard, but workable, ball if dripped into cold water).
This will take about 20 minutes or until you notice the mixture turning dark brown.
Remove popcorn and pecans from the oven.
Working quickly, drizzle the caramel mixture stream over them.
Put mixture back in the oven for 15 minutes and stir well every five minutes to ensure even coating.
Cool and store in a covered container.","url":"https://recipe.bluelayer.org/recipe/54934/pecan-cracker-jacks"},{"id":"54875","title":"Chocolate Chip Cookie Dough Cashew Butter","ingredients":"nuts, cashew nuts, raw
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
sugars, brown
mini semi-sweet chocolate baking chips,","directions":"Add cashews to food processor and blend until a big lump forms.
You may have to scrape the sides of the bowl down a few times.
Once lump forms, add the vanilla extract, coconut oil, salt and brown sugar and blend until desired consistency.
If you like your nut butter creamier, add a pinch more coconut oil.
Add to a bowl and let cool.
Once cooled, stir in chocolate chips.
Store in an airtight container.
I store my nut butters in the cupboard, but you may want to store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/54875/chocolate-chip-cookie-dough-cashew-butter"},{"id":"54803","title":"Grandma's shortbread","ingredients":"cornstarch
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix dry ingredients together
Cream butter thoroughly in medium bowl
Gradually add dry ingredients, mixing at low speed, then beat at medium speed for a few seconds.
Using cookie press make cookies approx 1-1.5 inch in diameter
Place on ungreased cookie sheet.
Decorate with sprinkles or pieces of glace cherriew
Bake at 350F for 15-18min.
Should be slightly brown around edges-watch closely.
Cool a few min before removing to wire rack","url":"https://recipe.bluelayer.org/recipe/54803/grandmas-shortbread"},{"id":"54788","title":"Bagels For The Bread Machine Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread case.
Place the bread case into the bread machine.
Select the Dough mode and press the start button.
When the buzzer sounds, press the STOP button and remove the bread case fro the bread machine.
Remove the dough from the bread case and divide it into 10 equal portions.
Shape the dough into circles.
Arrange the circles on a greased cookie sheet and cover with a clean towel.
Place the dough in a hot place and allow to rise for 40 to 50 min.
In a large saucepan bring 2 qts of water to a medium boil.
Carefully ad dough one at a time.
Boil each bagel for about 2 min.
Remove bagels from boiling water and place on a greased cookie sheet.
Bake 400 F till golden (about 20 min.)
Makes 8 to 10 bagels.","url":"https://recipe.bluelayer.org/recipe/54788/bagels-for-the-bread-machine-recipe"},{"id":"54785","title":"No Mix Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, oregano, dried
spices, basil, dried
sugars, granulated
salt, table","directions":"Preheat oven to 525 degrees.
If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up.
If you dont have a stone an unglazed tile or cookie sheets (without sides) works well.
In a small non-metallic bowl, add the yeast and water and stir it up.
Then, add the flour and stir together for a couple minutes.
Leave it out but covered for at least 4 hours and as much as 12.
Take your biga and add the bread flour, olive oil and salt with a firm spatula.
After thoroughly mixed, place the dough onto a flour dusted countertop.
The consistency of your dough should be like cookie dough.
Dont knead the dough just use the flour to make the outside less sticky.
At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough.
Shape is not important.
A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
It will puff up to about double the size that it is at this point during its time in the oven.
Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
Mix the paste, garlic, water and spices together in a small bowl.
With a small spoon or spatula, spread the sauce around your pizza.
No need to coat every last pit of dough.
It will spread out during oven time.
Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
Your pizza is done when ideally both crust and cheese are properly cooked.
If you made your dough thick, it may take a bit longer.","url":"https://recipe.bluelayer.org/recipe/54785/no-mix-thin-crust-pizza-dough"},{"id":"54782","title":"Lunchroom Butter Cookies","ingredients":"butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Line two baking sheets with parchment paper / silicone liner (just use a flat cookie sheet like I do.)
Add butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy.
Scrape down the sides of the bowl and stir in the vanilla.
In three batches stir in the flour and mix just until combined.
Scoop out the dough with a 1oz scoop or use a tablespoon to scoop the dough.
Till into a ball quickly the more you handle the dough the more the butter melts.
Place on the prepared baking sheets or cookie sheets and using your three middle fingers press the dough down so that the edges are about 1/4\" thick.
Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown.
Let the cookies cool on the pans for 5 minutes and then move to a wire rack to finish cooling.
Note: There is a lot of butter in these cookies the more yo handle the dough the more it melts.
That is why I prefer to use a scoop over rolling in my hand.
If that's not an option for you just do a very quick roll of the dough in your hands.","url":"https://recipe.bluelayer.org/recipe/54782/lunchroom-butter-cookies"},{"id":"54775","title":"Crunchy Nuts Almond Snowball Cookies","ingredients":"nuts, almonds
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
egg substitute, powder
sugars, powdered","directions":"Preparation: Measure the ingredients.
Bring the butter to room temperature.
Caster sugar is okay to use as well.
Sift the cake flour.
Since whole almonds eaten as a snack are relatively cheap and easy to use, I used this product.
You can use any brand of almonds.
I like this since it's cooked through and the saltiness goes well with the cookie.
Roughly crush the almonds so they will be ready to be mixed in the dough.
Crush into your preferred size.
It'll be difficult to shape into balls if the almonds are too big, so keep that in mind.
Whisk the butter until it reaches a creamy consistency.
Add sugar to the butter and mix.
Add an egg yolk.
It's done once it reaches a smooth, creamy consistency.
Start adding the sifted cake flour.
If it's hard to stir, you can add it in 2 to 3 batches.
Mix with a rubber spatula, rice spatula, etc.
When it's no longer floury, add the crushed almonds and mix in.
The dough is done once it lumps together.
Put the dough into a plastic bag etc.
and let rest in the refrigerator for about 30 minutes.
Preheat the oven to 170C (340F).
Shape the dough into about 2 cm sized balls.
About 10 g per cookie.
Bake for about 20-25 minutes in a 170C (340F) oven.
Once baked, roll the cookies in powdered sugar and coat the surface while hot.
You can also put the cookies in a plastic bag filled with powdered sugar and shake.
It's done.
These are snowball cookie that will easily crumble in your mouth.
Chunky almonds make it very filling.","url":"https://recipe.bluelayer.org/recipe/54775/crunchy-nuts-almond-snowball-cookies"},{"id":"54770","title":"Basic Cream Cheese Frosting","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"Beat butter and cream cheese together until well incorporated.
Add powdered sugar, making sure there are no little lumps.
Perhaps best to sift it before adding.
Beat well together until nice and smooth.
Spread on cake or cookies.
Can be covered and stored in the fridge for later use.
Best to soften before spreading.","url":"https://recipe.bluelayer.org/recipe/54770/basic-cream-cheese-frosting"},{"id":"54766","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
(Don't trust your microwave timer; time it with your watch.)
Stir with a wooden spoon.
Continue to heat and stir in 30-second increments until the chocolate is just melted.
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.","url":"https://recipe.bluelayer.org/recipe/54766/shortbread-cookies"},{"id":"54763","title":"Broken Glass Recipe","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic","directions":"Mix all ingredients and stir over heat till sugar dissolves.
Boil to 300F or possibly hard crack on candy thermometer.
Remove from heat and add in 1/4 tsp.
oil flavoring (peppermint, wintergreen, cinnamon, etc.)
and desired food coloring.
Pour onto well-buttered cookie sheet.
Mark into pcs as soon as it starts to harden around the edge.
Pwdr candy with powdered sugar and break into pcs when set.","url":"https://recipe.bluelayer.org/recipe/54763/broken-glass-recipe"},{"id":"54758","title":"Chocolate-Filled Holiday Balls","ingredients":"nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, salted
vanilla extract
candies, semisweet chocolate
butter, salted
cream, fluid, heavy whipping
vanilla extract
sugars, granulated","directions":"Adjust two racks to divide the oven into thirds.
Preheat the oven to 350 degrees.
Have ready two ungreased baking sheets.
In a food processor fitted with a steel blade, process the walnuts with 2 tablespoons of the confectioners' sugar until finely ground.
In a medium-size bowl, with a whisk, combine the flour and 3/4 cup of the ground-walnut mixture until thoroughly mixed.
In a large bowl, with an electric mixer at medium-high speed, beat together the butter, the remaining confectioners' sugar, and vanilla until creamy, 2 to 3 minutes.
With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.
Scoop heaping measuring teaspoonfuls of the dough out of the bowl and roll them into 1-inch balls between the palms of your hands.
Arrange the balls on the baking sheets, spacing them about 2 inches apart.
Bake for about 11 minutes until golden around the edges.
Reverse the baking sheets on the racks and from front to back once during baking.
With a wide turner, immediately transfer the cookies to wire racks to cool completely.While the cookies are cooling, make the filling.
In a medium-size saucepan set over low heat, melt together the chocolate, butter, and cream, stirring constantly until smooth.
Remove from the heat and set aside to cool slightly.
Stir in the vanilla until blended.
Gradually add the confectioners' sugar, beating until smooth.
Sprinkle the remaining walnut mixture on a sheet of waxed paper.
When the cookies have cooled, spread the bottom side of each one with a generous teaspoon of the filling.
Top with the remaining cookies, flat sides down on the filling.
Roll the chocolate edges of the cookies into the walnut mixture.
Store in a tightly covered container, separating the layers with sheets of waxed paper.","url":"https://recipe.bluelayer.org/recipe/54758/chocolate-filled-holiday-balls"},{"id":"54756","title":"Hazelnut, Orange and Honey Biscotti","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
egg substitute, powder
orange juice, raw
vanilla extract
orange juice, raw
nuts, hazelnuts or filberts","directions":"Preheat the oven to 300 degrees.
Line a baking sheet with parchment.
Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes.
Scrape down the sides of the bowl and beaters.
Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute.
Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture.
Mix in at low speed until combined.
The batter will be sticky.
Add the hazelnuts and mix until well combined.
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet.
Moisten your hands so the dough wont stick, and form a log, about 12 inches long by 2 1/2 inches wide.
Repeat with the other half of the batter.
The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
Place in the oven and bake 40 to 45 minutes, until lightly browned and dry.
Remove from the oven and cool on a rack for 20 minutes (or longer).
Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven.
Bake 15 minutes.
Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned.
Remove from the heat and allow to cool.","url":"https://recipe.bluelayer.org/recipe/54756/hazelnut-orange-and-honey-biscotti"},{"id":"54755","title":"Pecan Sandies","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 350 degrees F.
In a medium bowl, beat the butter and sugar until light and fluffy.
Beat in the vanilla.
Add the flour and continue beating until the dough just comes together.
Add the pecans and mix just until they are incorporated and the dough lightly broken up.
Divide the dough in half and form into two logs (5 inches long by 2 inches wide).
Wrap tightly in plastic and refrigerate overnight.
Cut cookie dough into 1/4-inch thick slices.
(4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
Bake for about 12 minutes or until lightly golden brown on the edges.
Cool on baking sheets for a few minutes before moving to cooling rack.
VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped.
This one doesn't need to be refrigerated.
Drop by teaspoonful onto cookie sheet.
Same temperature and baking time.
These don't spread out too much.
I got a softer, thicker, more chewy cookie.
I've also seen a recipe with the zest of an orange added-haven't tried it yet.","url":"https://recipe.bluelayer.org/recipe/54755/pecan-sandies"},{"id":"54752","title":"Roasted Pecan Pumpkin Dip with Caramel Swirl","ingredients":"il villaggio, mascarpone cheese,
candies, marshmallows
nuts, pecans
vanilla extract
butter, without salt
sugars, brown
syrup, maple, canadian
milk, canned, condensed, sweetened
vanilla extract","directions":"For the dip: Whisk mascarpone cheese, Marshmallow Fluff, pumpkin butter and vanilla together in a large bowl until smooth.
Spread dip in the bottom of your serving dish or spoon it into a hollowed out pumpkin.
Drizzle caramel sauce (recipe below) on top, or swirl the caramel into the pumpkin dip (highly recommended).
Cover and refrigerate if not serving right away.
Serve with gingersnap cookies and/or apple slices alongside for dunking.
For the 2-minute microwave caramel sauce: Place all of the caramel sauce ingredients in a microwave safe bowl.
Heat on high power for 1 minute.
Stop and stir the caramel.
Heat an additional minute on high power.
Remove from the microwave, give it a quick stir, and allow to cool.
Store any extra caramel sauce covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.","url":"https://recipe.bluelayer.org/recipe/54752/roasted-pecan-pumpkin-dip-with-caramel-swirl"},{"id":"54751","title":"Irish Whiskey Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper, or lightly grease.
Combine flour, salt and baking soda in a bowl.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
Add all at once to dry mixture and stir just until no dry spots remain.
Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
Divide dough in half and shape into round loaves.
Place on cookie sheet.
With a floured knife cut a cross 1/2 inch deep in each loaf.
In small cup, combine whiskey and milk.
Brush loaves with glaze.
Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans and let cool on wire racks.
Cut into wedges or slices and serve warm.","url":"https://recipe.bluelayer.org/recipe/54751/irish-whiskey-soda-bread"},{"id":"54747","title":"Mayonnaise Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
leavening agents, baking soda
salt, table
vanilla extract","directions":"Mix together sugar, flour, baking soda, and salt.
Add mayonnaise and vanilla.
Mix together very well.
Shape into walnut sized balls.
(The dough will be crumbly).
Mash with a fork, sprinkle with sugar.
Bake 12 minutes in a 350 degree F (175 degrees C) oven.","url":"https://recipe.bluelayer.org/recipe/54747/mayonnaise-cookies"},{"id":"54743","title":"Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
cream, fluid, heavy whipping","directions":"Preheat the oven to 375.
In a large bowl, combine the flour, baking powder, salt and pepper.
Add 2 cups plus 2 tablespoons of the cream and stir with a wooden spoon until a stiff, shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead until even moistened.
Roll out half of the dough 1/2 inch thick.
Using a 2 1/2-inch round cookie cutter, stamp out 8 biscuits; arrange the biscuits on a sturdy baking sheet.
Repeat with the remaining dough.
Gather the scraps, pat them out and stamp out 2 more biscuits.
Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream.
Bake the biscuits until well-risen and browned, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/54743/cream-biscuits"},{"id":"54736","title":"Russian Tea Cakes","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans","directions":"Preheat the oven to 325 degrees F.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
Sift the flour, measure, then sift again with the salt.
Add gradually to the butter mixture.
Add the pecans and mix well.
Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned.
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar before serving.
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/54736/russian-tea-cakes"},{"id":"54715","title":"Orange Caramel Sauce with Almond Praline","ingredients":"sugars, granulated
water, bottled, generic
orange juice, raw
nuts, almonds
nuts, almonds
cream, whipped, cream topping, pressurized
butter, without salt
orange juice, raw","directions":"Brush cookie sheet with oil.
Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves.
Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously).
Remove from heat.
Carefully pour half of caramel into heavy small saucepan.
Working quickly, place small saucepan over medium heat; add nuts and stir until coated.
Pour out nut mixture onto prepared cookie sheet, spreading evenly.
Set aside.
Add cream and butter to remaining hot caramel mixture in large saucepan.
Boil until smooth and slightly thickened, whisking often, about 5 minutes.
Add orange peel.
Transfer sauce to jar; cool.
Cool praline completely and chop.
(Praline and sauce can be made 2 weeks ahead.
Cover separately chill.
Bring both to room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/54715/orange-caramel-sauce-with-almond-praline"},{"id":"54688","title":"Popcorn Snack","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
honey","directions":"Combine popcorn and peanuts.
Melt butter and honey.
Boil gently for 2 minutes.
Pour honey mixture over popcorn and peanuts and mix well.
Spread on a cookie sheet.
Bake at 350F for 10 minutes, stiirring occassionally.
Reduce heat to 250F and bake till crisp (about 10 minutes).","url":"https://recipe.bluelayer.org/recipe/54688/popcorn-snack"},{"id":"54683","title":"Animal Crackers Recipe","ingredients":"oats
wheat flour, white, all-purpose, unenriched
honey
salt, table
butter, without salt
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"You can use a mortar and pestle or possibly a blender to grind up the oatmeal.
Put the oatmeal in a large bowl.
Add in the honey, salt, flour and baking soda.
Mix well.
Cut in the butter with 2 butter knives.
Add in the buttermilk.
Mix this together with a wooden spoon.
Separate into 2 pcs.
Get a rolling pin and roll the dough out until is is very thin.
Cut out the shapes with animal shaped cookie cutters.
Place on a baking sheet and bake at 375 degrees F for 10-12 min.","url":"https://recipe.bluelayer.org/recipe/54683/animal-crackers-recipe"},{"id":"54681","title":"Espresso Tuile","ingredients":"salt, table
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
beans, snap, green, raw
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment.
Add flour, butter and vanilla extract and mix well.
Add espresso beans and pecans.
Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
Bake for 8 to 10 minutes, watching carefully.
Crumble 3 pieces of parchment paper and set on a dry work surface.
Remove cookie sheet from the oven.
Peel the cookies off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper.
Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/54681/espresso-tuile"},{"id":"54676","title":"Brown Swedish Cookies","ingredients":"butter, without salt
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Cream together Butter, Sugar and Honey.
Then add flour and Baking Soda to make dough.
Roll the dough into small balls and place on a baking sheet.
Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
Pre-heat an oven to 300F.
Bake cookies for about 10 minutes (watch carefully, they burn easily).
When cookies are light brown, remove from oven and place on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/54676/brown-swedish-cookies"},{"id":"54671","title":"Cavatelli (Gavadeel'/ Pasta Shells)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Stir together the two flours and 1 tsp of salt in a bowl.
Gradually add enough water to form a stiff dough.
Turn the dough out onto a lightly floured surface.
Knead the dough until it is smooth, about 2 minutes.
Shape the dough into a ball and cover it with a bowl.
Let rest for 30 minutes.
Lightly dust 2-3 large cookie sheets with flour.
Cut the dough into 8 pieces.
Work with one piece at a time, keep the remainder covered.
On a lightly floured surface, roll the dough into a 1/2 inch thick rope.
Cut the rope into 1/2 inch pieces.
Using a small knife with a dull blade and rounded tip, press your index finger against the side of the blade and flatten each piece of dough, pressing and dragging slightly so that the dough curls around the tip of the knife to form a shell shape.
Spread the cavatelli on a prepared cooke sheet.
Repeat with remaining dough.
If you are not using the pasta within an hour, place the pans in the freezer.
When the pieces are firm, scoop them into a freezer safe plastic bag.
freeze until ready to use.
Do not thaw before cooking, put them straight into boiling water.
To cook the cavatelli bring at least 4 quarts of water to a boil in a large pot over high heat.
Add the cavatelli and salt to taste.
Cook stirring occasionally, until the pasta is tender yet still slightly chewy.
Meanwhile heat your favorite Sunday Gravy or Marinara sauce.
Drain the cavatelli, add the sauce and serve immediately.
Top with grated Parmesan.","url":"https://recipe.bluelayer.org/recipe/54671/cavatelli-gavadeel-pasta-shells"},{"id":"54670","title":"Buggy's Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees Fahrenheit.
Beat butter and sugar until creamy and fluffy.
Gradually add in flour until thoroughly mixed.
Spread or pat evenly in ungreased 13x9 pan or on an ungreased cookie sheet.
Bake for 30-40 minutes or until lightly browned.
Immediately after removing from oven, prick all over with fork, then cut into bars.
Cool completely before removing from pan.","url":"https://recipe.bluelayer.org/recipe/54670/buggys-shortbread"},{"id":"54661","title":"Shortbread (British)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched","directions":"Mix all the ingredients very well and roll the dough out.
Cut rectangular cookies and make holes with a fork.
Bake them 1 hour (or until they are golden brown) at 150 (300) degrees in the oven.","url":"https://recipe.bluelayer.org/recipe/54661/shortbread-british"},{"id":"54642","title":"Breakfast Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Place the flour, salt, baking powder and sugar in bowl.
Rub in butter with your fingers.
Mix in milk with fork until dough forms.
Turn dough out onto a floured surface; sprinkle with a little flour and lightly knead.
Flatten it into round circle 1/2-inch thick.
Cut into 8 triangles.
Put on cookie sheet 2 to 3-inches apart.
Bake at 450F for 10 minutes.
*OPTION* you can add 1/2 cup raisins if desired!","url":"https://recipe.bluelayer.org/recipe/54642/breakfast-scones"},{"id":"54622","title":"Snickerdoodle Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar.
Stir with a whisk, then place into a one quart canning jar.
Attach a tag with the following recipe to the jar: Snickerdoodles 1.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream 1 cup of butter and 2 eggs.
Pour in the snickerdoodle mix, and stir until a dough forms.
In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon.
Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 15 minutes in the preheated oven.
Cookies should be light brown.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/54622/snickerdoodle-mix-in-a-jar"},{"id":"54602","title":"No-Bake Brownie Bites (Healthy!)","ingredients":"nuts, almonds
dates, deglet noor
peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened
salt, table","directions":"Add nuts to food processor and pulse until they are chopped well.
Add all other ingredients and pulse until well combined.
If the mixture is a little dry, add a teaspoon of water at a time while the food processor is running, until the mixture sticks together like dough.
Roll out dough into small balls with your hands.
You can leave them in small balls, use a fork to make a criss-cross design (like cookies), or press them into a dish and cut them like bars.
All should be stored in an airtight container.
Though you dont have to store them in the refrigerator, we prefer ours there.
It helps them keep their shape a little more than if they were stored in a warm room.","url":"https://recipe.bluelayer.org/recipe/54602/no-bake-brownie-bites-healthy"},{"id":"54569","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated","directions":"Preheat oven to 425 degrees.
Combine flour, baking powder, salt and sugar in bowl.
Add the chocolate chips (or optional ingredient, such as dried fruit).
Stir in the cream with a fork until dough holds together in a sticky mass (you may need to add a tablespoon or more of cream until dough holds together).
Turn dough out on a highly floured board.
Knead several times.
Pat dough into a 10-inch circle.
Cut into 8 wedges (or other shape as desired).
Place on ungreased cookie sheet, about 2 inches apart.
Brush dough with melted butter and sprinkle with sugar.
Bake for about 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/54569/easy-scones"},{"id":"54561","title":"20 Minute Honey Granola - Easy","ingredients":"oats
salt, table
nuts, almonds
spices, cinnamon, ground
seeds, flaxseed
oil, olive, salad or cooking
honey
vanilla extract","directions":"Heat oven to 300 degrees.
Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
Combine oil, honey and vanilla in another, smaller bowl.
Mix wet ingredients into dry - you may need to use your hands.
Then spread the mixture onto two cookie sheets lined with foil or parchment.
Bake 10 minutes.
Then remove from oven and stir.
Bake an additional 10 minutes or until slightly golden.
Remove from oven and allow to cool completely.
When cooled, transfer into an airtight container for storage.","url":"https://recipe.bluelayer.org/recipe/54561/20-minute-honey-granola-easy"},{"id":"54544","title":"No-Bake Chocolate Oatmeal Cookies","ingredients":"cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats
peanut butter, smooth style, without salt","directions":"Combine cocoa, butter, sugar, milk and salt in a large saucepan.
Bring to a boil and let it boil for 1 minute.
Remove from stove and add oats and peanut butter.
Stir to combine.
Once the oats and peanut butter are mixed in drop the dough in your desired size of scoop onto a sheet of parchment paper and let them cool to set.","url":"https://recipe.bluelayer.org/recipe/54544/no-bake-chocolate-oatmeal-cookies"},{"id":"54521","title":"Rum-Raisin Shortbread","ingredients":"raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated","directions":"Bring the raisins and rum to a boil in a small saucepan over moderate heat.
Remove from the heat, cover, and let stand for several hours or overnight.
When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
Sift together the sifted flour, baking powder and salt.
Set aside.
In the large bowl of an electric mixer cream the butter until it is very soft.
Add the sugar and beat well until completely smooth.
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
Stir in the prepared raisins.
Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours.
Do not freeze the dough or it will become too firm to roll.
When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly.
With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
Use a plain round cookie cutter about 2 1/2-inches in diameter.
Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible.
When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins.
Press the scraps together, chill them, and reroll.
Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
Bake the cookies for 20 minutes, or until cookies are golden brown.
Reverse the sheets top to bottom and front to back to insure even browning.
With a wide metal spatula transfer the cookies to racks to cool.
Since these are fragile the author likes to wrap them individually in clear cellophane.
However you store them-handle with care.","url":"https://recipe.bluelayer.org/recipe/54521/rum-raisin-shortbread"},{"id":"54504","title":"Popcorn Goldfish Snack","ingredients":"corn, sweet, white, raw
cheese, cheddar
wheat flours, bread, unenriched
pretzels, soft, unsalted
butter, without salt
sauce, worcestershire
spices, garlic powder
spices, onion powder
spices, chili powder","directions":"Combine first 4 ingredients in bowl.
Combine butter and worchestershire sauce.
Drizzle over popcorn.
Combine seasonings and sprinkle over mixture, tossing well.
Spread on cookie sheet and bake 350F for 15 minutes stirring once.
Let cool in oven and store in airtight container when cool.","url":"https://recipe.bluelayer.org/recipe/54504/popcorn-goldfish-snack"},{"id":"54494","title":"Easy Fudge","ingredients":"sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
nuts, walnuts, english
peppermint, fresh","directions":"Line a 9-by-5-inch loaf pan with strips of waxed or parchment paper; coat evenly with cooking spray.
Set aside.
Combine sugar, salt, butter, cream, and marshmallows in a heavy-bottomed medium saucepan.
Set over medium heat; cook, stirring, until butter and marshmallows are almost melted, about 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, for 5 minutes.
An adult should remove the pan from the heat.
Add chocolate chips and vanilla to saucepan.
Stir until chips are melted and combined.
If you like, mix in 1/2 cup peppermints or nuts.
Pour hot fudge into the loaf pan.
Top with remaining mints or nuts.
Cool fudge in the pan, at room temperature, for 3 hours.
Grip paper, lift out the fudge, and place on a cutting board.
Discard the paper.
Slice into squares or cut with a cookie cutter in desired shape.
Pack it in a box lined with waxed paper to avoid sticking.
The fudge will keep at room temperature for ten days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54494/easy-fudge"},{"id":"54479","title":"Shiny Cookie Icing","ingredients":"sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir confectioners' sugar, corn syrup, and milk together in a bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/54479/shiny-cookie-icing"},{"id":"54456","title":"Breakfast Berry Twist","ingredients":"goji berries, dried
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,","directions":"Mash/puree the berries with a fork, hand blender or food processor.
Taste and add a little sugar if necessary.
Crumble the cookies.
Get 2 or 3 glasses or dessert bowls.
In the bottom of each add a spoon of yoghurt.
Next add some of the crumbled cookies, to form a layer.
Spoon some of the berry mixture over the cookies (making sure the layer isnt too thick, as the berries can taste a bit intense).
Add another layer of yoghurt, then cookies and so on, until you fill the glasses.
Cover and refrigerate over-night.
You can probably eat these as soon as youre done, but if youre using oatmeal it may be a bit chewy.","url":"https://recipe.bluelayer.org/recipe/54456/breakfast-berry-twist"},{"id":"54446","title":"Date Bar Cookies","ingredients":"dates, deglet noor
sugars, granulated
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt","directions":"Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water.
Cook, stirring constantly, until thickened, about 15 minutes.
Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats.
Mix on low speed until combined.
While mixer is running, add butter, 1 piece or 2 at a time.
Mix until crumb like, with some lumps of butter no larger than pea size.
Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan.
Spread cooled filling over crust.
Cover with remaining crumb mixture, patting lightly.
Bake until lightly browned, 25 to 35 minutes.
Cool slightly and cut into bars while still in the pan.
Gently remove cut bars from pan.
Serve warm or at room temperature.
Date bars, stored in an airtight container, refrigerate and freeze well.","url":"https://recipe.bluelayer.org/recipe/54446/date-bar-cookies"},{"id":"54432","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter and brown sugar.
Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat into a 1/3\" thick rectangle measuring 11\" x8\".
Cut into 2\" x1\" strips.
Place 1\" apart on ungreased cookie sheets.
Prick with a fork.
Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
Cool for 5 minutes.
Remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/54432/brown-sugar-shortbread"},{"id":"54423","title":"Anzac Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
molasses
leavening agents, baking soda
water, bottled, generic","directions":"Mix the flour, sugar, coconut and oats.
Melt the butter with the molasses.
Dissolve the baking soda in boiling water; add to the butter mixture.
Make a well in the center of the flour; add the liquid and stir well to combine.
Place spoonfuls on greased cookie trays and bake at 350 degrees F for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/54423/anzac-biscuits-cookies"},{"id":"54408","title":"Hg's So-Good Chocolate Chip Softies! - Ww Points = 1","ingredients":"wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
pumpkin, raw
egg substitute, powder
mini semi-sweet chocolate baking chips,
sugars, brown
vanilla extract
leavening agents, baking soda
salt, table","directions":"Preheat oven to 375 degrees.
In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt).
Mix well.
In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract).
Add this mixture to the dry ingredients, and stir until completely blended.
Then, fold in the chocolate chips.
Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles.
Place pan in the oven for about 10 minutes (until cookies appear done and feel firm).
Remove pan from the oven and allow cookies to cool slightly.
For best results, enjoy while the cookies are still warm and the chips are still melty!","url":"https://recipe.bluelayer.org/recipe/54408/hgs-so-good-chocolate-chip-softies-ww-points-1"},{"id":"54401","title":"Guyanese Lime Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw","directions":"Preheat oven to 350 F and prepare 3 sheet pans by lining them with parchment or Silpat liners.
In a medium bowl, whisk together flour, baking powder, salt, and the first listed amounts of nutmeg and cinnamon; set aside.
In a small bowl, combine the first amount of sugar, and the second listed amounts of nutmeg and cinnamon; set aside.
In the bowl of a stand mixer, cream together butter, remaining sugar, and lime zest until fluffy.
Add lime juice and beat until combined.
Add reserved flour mixture and mix to combine.
Use a #50 scoop to portion cookie dough into about 36 cookies.
Roll each portion into a ball and roll in reserved sugar, nutmeg, and cinnamon mixture.
Place them on the prepared sheet pans, leaving space in between (about 12 per pan).
Dip a glass with a pretty pattern on the bottom into the sugar mixture and gently press the balls into flat rounds.
Put pans into the oven.
Bake for 10-12 minutes.
Remove pans from oven and allow them to rest on the pans for 5 minutes before transferring to a rack to cool completely.
Store for up to a week in an airtight container.
Recipe adapted from allrecipes.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/54401/guyanese-lime-cookies"},{"id":"54387","title":"Chewy Oatmeal Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
sugars, granulated","directions":"Cream margarine and brown sugar.
Combine flour and baking soda.
Add to creamed mixture, a little at a time, stirring.
Add oats and mix well.
Shape into 1-1/2 inch balls; roll in the sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with a glass.
Bake at 350* for 10 minutes or until golden.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/54387/chewy-oatmeal-cookies"},{"id":"54382","title":"Pine Nut Brittle (Crocanti)","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
syrups, corn, light
salt, table
nuts, pine nuts, dried","directions":"Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat.
Lightly grease the parchment if using.
Set aside.
In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt.
Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.
Remove from the heat and stir in the pine nuts with a wooden spoon.
Make sure the caramel coats all the nuts.
Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer.
Let the brittle cool completely before breaking it into pieces.
Keep in an airtight container in a cool, dry area for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54382/pine-nut-brittle-crocanti"},{"id":"54371","title":"Gluten Free No Bake Chocolate Oatmeal Cookies","ingredients":"syrup, maple, canadian
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
spices, cinnamon, ground
peanut butter, smooth style, without salt
vanilla extract
oats
seeds, flaxseed","directions":"In a saucepan over medium heat, combine the maple syrup, honey, oil, cocoa and cinnamon.
Boil for 3 minutes, stirring constantly.
Remove from heat and stir in the peanut butter and vanilla until melted.
Mix in the remaining ingredients and drop by 2 tablespoonfuls onto waxed paper and chill to set, about 30 minutes, in the fridge.
Keep extras in fridge, especially in warmer weather.","url":"https://recipe.bluelayer.org/recipe/54371/gluten-free-no-bake-chocolate-oatmeal-cookies"},{"id":"54364","title":"Macadamia Nut Blondies With Caramel-Maple Topping","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
sugars, granulated
vanilla extract
nuts, macadamia nuts, raw
beverages, protein powder whey based
sugars, brown
syrup, maple, canadian
nuts, macadamia nuts, raw","directions":"Preheat the oven to 350.
Lightly grease a 9x13-inch baking pan.
To prepare the dough:.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias.
The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes.
Meanwhile, prepare the topping.
To prepare the topping:.
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts.
Remove from heat.
Finally:.
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving.
The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles.
I got 20 out of the recipe.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/54364/macadamia-nut-blondies-with-caramel-maple-topping"},{"id":"54360","title":"Simple Hardtack","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Mix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle.
Cut it into 3x3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375?
(or 350?
if you have a convection oven).
When its done, youll want to let it dry and harden for a few days, just out in the open.
When it has the consistency of a brick, its fully cured.
Then simply store it in an airtight container or bucket.
To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet.
You can eat it with cheese, soup or just plain with a little salt added.
Any way you do it, its delicious!","url":"https://recipe.bluelayer.org/recipe/54360/simple-hardtack"},{"id":"54347","title":"Wolfgang Puck's Spicy Caramelized Pecans","ingredients":"oil, corn, peanut, and olive
nuts, pecans
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water.
Sprinkle salt and cayenne over nuts.
Coat with sugar, allowing the sugar to melt into the pecans.
Toss the nuts in the strainer, slowly adding all sugar.
DO NOT USE UTENSIL TO TOSS.
Carefully add nuts to hot oil.
Cook until golden brown, about 3 minutes, stirring occasionally.
Remove with slotted spoon and allow to cool on cookie sheet.","url":"https://recipe.bluelayer.org/recipe/54347/wolfgang-pucks-spicy-caramelized-pecans"},{"id":"54344","title":"Easy Cutout Cookies for Dogs","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
oil, olive, salad or cooking","directions":"Pre-heat oven to 350 degrees F.
Combine the beef or chicken broth base with the water to make a very concentrated broth.
In a large mixing bowl, combine the flour, cornmeal, broth, and oil.
Work (with hands may be easiest) until it forms fairly evenly mixed dough.
Add more water if it seems too crumbly.
Roll out to 1/4\" with a rolling pin on a floured surface.
Sprinkle with flour as necessary to prevent sticking.
Cut out shapes with a cookie cutter of your choice.
Re-combine scraps and roll out again to make more.
Place shapes on a nonstick cookie sheet and bake approximately 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/54344/easy-cutout-cookies-for-dogs"},{"id":"54328","title":"Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)","ingredients":"syrups, corn, light
sugars, brown
peanut butter, smooth style, without salt
vanilla extract
salt, table
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat your oven to 250 degrees F.
In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved.
This should just take a few minutes.
Remove from the heat and stir in the peanut butter, vanilla, salt (if using), and cinnamon.
If the peanut butter isnt melting, place the pan back on the heat just long enough to coerce that peanut butter inches
Stir in the popcorn or rice cake crumbles until well coated with the pb mixture.
Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.","url":"https://recipe.bluelayer.org/recipe/54328/peanut-butter-cinnamon-rice-cake-crumbles-or-popcorn"},{"id":"54327","title":"Pistachio-Strawberry Ice Cream Cake Recipe","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
ice creams, strawberry
ice creams, vanilla
ice creams, vanilla","directions":"Coat a 9-by-5-inch loaf pan with butter and line it with plastic wrap, overlapping pieces as needed to completely cover the bottom and sides and leaving at least a 2-inch overhang.
Mix the melted butter with the ground cookies until the cookies are thoroughly moistened, then press the mixture evenly into the bottom of the loaf pan.
Let set up at least 5 minutes before proceeding.
Evenly spread the strawberry ice cream on top of the ground cookies and put the loaf pan in the freezer until the ice cream is firm, at least 2 hours.
Evenly spread the vanilla ice cream on top of the strawberry ice cream and return the pan to the freezer until the ice cream is firm, at least 2 hours.
Top with the pistachio ice cream and cover with the plastic-wrap overhang.
Put the pan back in the freezer until the ice cream is firm, at least 4 hours.
To serve, unwrap the ice cream cake and pull it out of the loaf pan.
Remove the plastic wrap and, using a knife dipped in hot water and wiped dry, slice into 1-inch slabs.","url":"https://recipe.bluelayer.org/recipe/54327/pistachio-strawberry-ice-cream-cake-recipe"},{"id":"54320","title":"Lacy Nut Cookies","ingredients":"butter, without salt
sugars, powdered
syrups, corn, light
wheat flours, bread, unenriched
nuts, almonds","directions":"In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium speed until fluffy.
With the mixer running, add the corn syrup.
Reduce speed to low; add bread flour, and mix to combine.
Add the nuts, and mix to combine.
Place a 12 by 16-inch piece of parchment on a clean work surface.
Spoon the dough across the middle of the parchment.
Fold parchment over dough, and using a ruler, press dough into a neat log, and roll until even.
Chill log in refrigerator for at least 30 minutes.
Preheat oven to 350F.
Line two baking sheets with parchment.
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.
Place rounds on baking sheets, spacing 3 1/2 inches apart.
Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.
Transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54320/lacy-nut-cookies"},{"id":"54317","title":"Peanut Butter Drops","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
salt, table","directions":"In a saucepan combine sugar, butter, flour and milk.
Bring to a full boil; boil for 3 minutes, stirring constantly.
Remove from heat.
Add remaining ingredients.
Drop the teaspoonfuls onto waxed paper.
Makes 60 cookies.","url":"https://recipe.bluelayer.org/recipe/54317/peanut-butter-drops"},{"id":"54302","title":"Chewy Chocolate Chip Pumpkin Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
vanilla extract
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Mix in the vanilla, and pumpkin puree until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
Pour the wet ingredients into the dry ingredients, and mix together using a spatula.
Fold in the chocolate chips.
Cover the dough and chill for 30 minutes, or up to 3 days.
Preheat the oven to 350 degrees F (176 degrees C) and line a baking tray with parchment paper, or a silicone mat.
Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray.
Flatten slightly, and bake for 810 minutes.
The cookies will look soft and underbaked.
Remove from the oven, then press a few more chocolate chips on the tops for looks.
Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/54302/chewy-chocolate-chip-pumpkin-cookies"},{"id":"54279","title":"Korendekager (currant Biscuits)","ingredients":"butter, without salt
sugars, granulated
currants, zante, dried
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Cream butter and sugar.
Add all remaining ingredients and stir until smooth.
With a teaspoon, place dots of dough on a well-greased baking sheet.
Do not place cookies too close, as they spread while baking.
Bake in a fairly hot oven (400F, 200C, GM 6) for 10 minutes until golden brown.
Leave to cool on baking sheet for a few minutes before removing.","url":"https://recipe.bluelayer.org/recipe/54279/korendekager-currant-biscuits"},{"id":"54243","title":"Candied Apple Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
pomegranate juice, bottled
syrups, corn, light
spices, cinnamon, ground","directions":"To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth.
Beat in applesauce, apple juice, and vanilla extract.
Sift in flour, baking powder, and salt in three additions, and beat until blended.
Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400F, and line two baking sheets with silicone baking mats or parchment paper.
Roll out dough to 1/4-inch thickness on lightly floured work surface.
Cut out apple shapes with cookie cutter.
Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be.
Bake 6 to 12 minutes (depending
on cookie cutter size), or until cookies begin to brown on edges.
Transfer to wire rack to cool.
To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat.
Simmer 4 to 5 minutes, or until syrup reaches 290300F on candy thermometer.
Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered.
Place on clean sheet of parchment paper or silicone baking mat to cool.
Let harden completely before removing.","url":"https://recipe.bluelayer.org/recipe/54243/candied-apple-cookies"},{"id":"54230","title":"Whole Wheat Macrobiotic Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Preheat your oven to 180C.
Combine the ingredients together and mix well.
Form the dough into balls with the palms of your hands, and place on parchment paper.
Bake for 10-15 minutes.
Adjust the heat as necessary while keeping an eye on them.
For Christmas, I used icing and chocolate to draw on the cookies.
Here, I formed them into 2 cm balls and baked them.
Once they cooled, I sifted powdered sugar on them to make them look like snowballs.
I also formed them into rilakkuma for my child.","url":"https://recipe.bluelayer.org/recipe/54230/whole-wheat-macrobiotic-cookies"},{"id":"54227","title":"Spicy Cashews","ingredients":"nuts, cashew nuts, raw
syrup, maple, canadian
spices, pepper, red or cayenne
spices, cumin seed
salt, table","directions":"Line 2 cookie sheets with parchment paper.
One sheet will be used to roast the cashews, the other will be used for cooling the cashews.
Preheat oven to 350.
In a medium sized bowl, combine cashews, maple syrup, spices and 1 teaspoon of salt.
Stir and then spread the cashews onto one baking sheet.
Roast for 20 minutes.
The syrup will turn the cashews a dark caramel color.
Remove the nuts from the hot cookie sheet onto the second cool cookie sheet, being careful to separate the cashews.
Sprinkle with additional salt (to taste).
Serve when cool, at least 5 minutes.","url":"https://recipe.bluelayer.org/recipe/54227/spicy-cashews"},{"id":"54216","title":"Muesli and Honey Cookies","ingredients":"honey
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease a shallow 11x7 inch baking pan with butter, line bottom with parchment or waxed paper.
Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water.
Stir until butter melts, remove from heat.
Stir all but 1/4 cup of muesli into honey mixture.
Spread in prepared pan, smoothing top with the back of a spoon.
Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture.
Refrigerate 1 to 2 hours or until set.
Carefully remove muesli mixture from pan; remove paper.
Cut into 8 squares.
Cut each square in half to make 2 triangles.
Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days.","url":"https://recipe.bluelayer.org/recipe/54216/muesli-and-honey-cookies"},{"id":"54207","title":"Blueberry Almond Flax Granola","ingredients":"oats
oats
seeds, flaxseed
nuts, almonds
spices, cinnamon, ground
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
blueberries, raw","directions":"Preheat oven to 250 F. Combine oats, flax seed, almonds and cinnamon in a large bowl.
In a smaller bowl, add syrup, applesauce, and vanilla and mix well.
Drizzle the sauce over the oat mixture and stir until thoroughly combined.
Stir in dried blueberries.
Pour onto a greased cookie sheet and spread into an even layer.
Bake for 80 minutes, stirring every 20 minutes or so.
Remove from oven.
Allow to cool completely before storing in an airtight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54207/blueberry-almond-flax-granola"},{"id":"54206","title":"Apricot White Chocolate Butter Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
apricots, dried, sulfured, uncooked
nuts, macadamia nuts, raw","directions":"Preheat oven to 325 degrees F.
Cream butter and sugar together.
Add cream cheese and beat until well blended.
Add in 2 cups of flour and combine, then determine if you need additional flour.
Mixture should be thick enough to form for baking.
Add chips, apricots and macadamia nuts and incorporate.
Form dough into slightly larger than walnut-sized balls and bake for 12-15 minutes.
Cookies should be just slightly brown at the edges.
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/54206/apricot-white-chocolate-butter-cookies"},{"id":"54201","title":"Latin Lace Florentines","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, chili powder
leavening agents, baking soda
salt, table
nuts, almonds
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F with oven rack in the middle.
Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
Stir in almonds.
Add butter, half-and-half (or milk), corn syrup and vanilla.
Stir to combine.
Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet.
Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes.
Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.
Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.","url":"https://recipe.bluelayer.org/recipe/54201/latin-lace-florentines"},{"id":"54171","title":"Lower-Calorie Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sweetener, syrup, agave
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Preheat oven to 350F.
Lightly spray 2 baking sheets with cooking spray, or line with baking parchment, and set aside.
Mix peanut butter, apple juice, sweetener and vanilla until blended but not smooth.
In second bowl, whisk together flour and baking soda, and fold into peanut butter mixture.
Stir until thick.
Drop dough by rounded teaspoons onto baking sheets, about 2 inches apart.
Use fork dipped in flour to make crisscross marks on top of each cookie.
Bake 12 minutes, or until light brown.
Remove from oven; cool on sheets.","url":"https://recipe.bluelayer.org/recipe/54171/lower-calorie-peanut-butter-cookies"},{"id":"54132","title":"Rumford's Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: I used a KitchenAid stand up mixer to prep the dough.
PREHEAT oven to 450 degrees.
Sift flour, baking powder and salt together in a large bowl.
Cut in shortening until mixture resemble coarse meal.
Add milk to make a soft dough.
Turn dough out on a floured surface and knead *gently* for 30 seconds.
Roll out to 1/2 inch to 3/4 inch thickness.
Use a cookie cutter to cut out into rounds.
I used a 3-inch diameter Fiestaware tumbler cup, top floured.
Place on greased or parchment-lined baking sheet.
Bake approximately 12-15 minutes or until light golden.","url":"https://recipe.bluelayer.org/recipe/54132/rumfords-baking-powder-biscuits"},{"id":"54130","title":"Double Chocolate Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
nuts, almonds
sugars, powdered
water, bottled, generic","directions":"Heat oven to 400.
Lightly grease cookie sheet.
In a large bowl mix flour, suagr, baking powderand salt until blended.
Stir in baking chips.
Add 1/4 teaspoon of almond extract with the whipping cream.
Add whipping cream all at once, stir just until dry ingredients are moistened.
On lightly floured surface knead dough 6 or 7 times until smooth.
Divide dough in half.
Pat each half into 6 inch round.
Cut each into 6 wedges.
Place 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until golden brown.
Cool 5 minutes.
Meanwhile, in a small bowl, mix powdered sugar, 2 to 3 tablespoons water and stir in 1/4 teaspoon almond extract.
Drizzle icing over warm scones.
Serve warm (they are good cold as well).","url":"https://recipe.bluelayer.org/recipe/54130/double-chocolate-almond-scones"},{"id":"54086","title":"Raspberry Linzer Windowpane Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt
egg substitute, powder
jams and preserves, apricot
sugars, powdered","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy.
Add egg substitute; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap.
Chill at least 1 hour.Preheat oven to 375.Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies.
Repeat procedure with remaining dough portion.
Place cookies 1 inch apart on parchment-lined baking sheets.
Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges.
Bake cookies at 375 for 10 minutes or until edges are lightly browned.
Cool on pans 5 minutes.
Remove from pans; cool completely on wire racks.Spread center of each whole cookie with about 1/2 teaspoon jam.
Sprinkle cut-out cookies with powdered sugar.
(A) Place 1 cut-out cookie on top of each whole cookie.","url":"https://recipe.bluelayer.org/recipe/54086/raspberry-linzer-windowpane-cookies"},{"id":"54085","title":"Butter Toffee Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
butter, without salt
syrup, maple, canadian
sugars, brown
leavening agents, baking soda","directions":"Measure cereal and peanuts into a large bowl and set aside.
Melt butter over medium high heat.
Add Karo syrup and brown sugar.
Bring to a boil, stirring frequently.
Allow to boil until mixture looks foamy on top and is about double in volume; this takes about 5-7 minutes.
Remove from heat and stir in the baking soda.
Working quickly, pour the toffee mixture over the cereal and stir to coat.
Spread out on a cookie sheet to cool.
When cool, break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/54085/butter-toffee-crunch"},{"id":"54040","title":"Prezel Hugs","ingredients":"pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Preheat oven to 350 degrees.
Cover favorite cookie sheet with a layer of mini prezel knots (They shouldn't overlap and should have enough room to hardly touch).
Set 1 hug on each pretzel center.
Bake for 3 minutes.
As soon as time is up, remove the pan and immediatly press one M&M on each Hug top gently (Chocolate should ooze into the pretzel holes!
).
Allow to cool completly (They will cool quicker if put in the fridge).
When completly cooled, remove with a spatula and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54040/prezel-hugs"},{"id":"54035","title":"Vegan Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
sugars, granulated","directions":"Preheat oven to 350 degrees.
Bring coconut milk, maple syrup and salt to a boil.
Whisk in flour.
Cook over medium-low heat until thickened, about 3 minutes.
Add the coconut extract or vanilla as soon as it's done boiling.
Mix in remaining ingredients.
Using a cookie scoop (preferable) drop onto cookie sheet.
Bake at 350 degrees for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/54035/vegan-macaroons"},{"id":"54034","title":"No Bake Chow Mein Noodle Cookies","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
noodles, egg, dry, unenriched","directions":"Bring sugar and syrup to a full boil in a heavy pan.
Remove from heat at once.
(Over cooking will make a hard cookie.)
Add peanut butter and noodles.
Mix thoroughly.
Drop into rounded mounds onto waxed paper.
Let set for at least 15 minutes.
NOTE: I usually add more noodles for a crunchier cookie.
I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
PREP time includes cooling.","url":"https://recipe.bluelayer.org/recipe/54034/no-bake-chow-mein-noodle-cookies"},{"id":"53958","title":"Egg-Free Double Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
water, bottled, generic
oil, olive, salad or cooking
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt.
Set aside.
In a medium-sized bowl, cream together margarine and brown sugar with an electric mixer.
Add 1 teaspoon baking powder, water, oil and vanilla extract.
Beat well.
Add flour mixture to creamed mixture.
Stir to combine.
Add oats and both chocolate chips.
Stir gently to combine.
Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the sheet.
Drop cookie dough by teaspoonfuls onto cookie sheet 1 to 2 inches apart.
Bake for 810 minutes, or until cookies just start to brown.
Allow cookies to cool on the sheet for a few minutes then remove to a wire rack to cool completely.
Makes about 30 cookies.
Recipe adapted from Cookies by Hilaire Walden.","url":"https://recipe.bluelayer.org/recipe/53958/egg-free-double-chocolate-chip-cookies"},{"id":"53948","title":"Apple Almond Pastries Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
sugars, granulated
nuts, almonds
apricots, dried, sulfured, uncooked","directions":"Sift the 1-1/3 c. flour with the salt into a large mixing bowl.
Cut in the solid margarine or possibly butter with pastry blender till mix is the size of small peas.
Sprinkle 4-5 Tbsp.
water, a little at a time, over the flour while stirring with a fork, till mix is just moist sufficient to hold together.
Form into a square and flatten to 1/2 inch.
Roll out on floured surface to 12 inch square.
Place on ungreased cookie sheet.
Toss sliced apples with 1 Tbsp.
of flour.
Place slices down center third of dough.
Sprinkle 2 Tbsp.
of sugar over apples.
Fold up about 1/2 inch at each end.
Fold sides over apples, leaving an inch of apples showing down center.
Sprinkle with 1 Tbsp.
sugar and sliced almonds.
Bake in preheated 450-degree oven for 15-20 min or possibly till golden.
Spread immediately with preserves.
If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with lowfat milk and vanilla or possibly orange extract.","url":"https://recipe.bluelayer.org/recipe/53948/apple-almond-pastries-recipe"},{"id":"24225","title":"Cinnamon Nut/Raisin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
nuts, pecans","directions":"Preheat oven to 450F.
Combine the flour, baking powder and salt in a large mixing bowl.
Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs.
Add the milk, adding more milk if necessary so the dough is pliable but is still wet.
Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times).
Do not overwork the dough.
Roll the dough into a rectangle 13 inch thick.
Mix the melted butter with the brown sugar, cinnamon and nuts or raisins.
Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere.
Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick.
Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown.
Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven.
These biscuits are delicious served warm with sweet butter or apple butter.","url":"https://recipe.bluelayer.org/recipe/24225/cinnamon-nut-raisin-biscuits"},{"id":"53916","title":"Dill Potato Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
dill weed, fresh
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees.
Sift flour into a bowl, and add the butter, salt and dill.
Mix in the mashed potato and enough milk to make a soft, pliable dough.
Roll out the dough on s well floured surface until it is fairly thin.
Cut into several neat rounds with a 3 inch round cutter.
Grease cookie sheet, place cakes on it and bake for 20-25 minutes until risen and golden.","url":"https://recipe.bluelayer.org/recipe/53916/dill-potato-cakes"},{"id":"53908","title":"Touchdown Trail Mix!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
oil, corn, peanut, and olive
salt, table
raisins, seeded","directions":"Preheat oven to 350 F. Place seeds and nuts on a cookie sheet in a thin layer and bake at 350 F for about 5-10 minutes.
Dont roast them too long because you will lose some of the health benefits.
Remove from oven.
Sprinkle seeds with sea salt and let them cool.
Place them and the raisins in an airtight container.
I like to use mason jars.
Go team!","url":"https://recipe.bluelayer.org/recipe/53908/touchdown-trail-mix"},{"id":"53902","title":"Horiatiko Psomi: Crusty Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey","directions":"In a small bowl, dissolve the yeast in lukewarm water.
Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid.
Allow to rise about 15-20 minutes.
Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well.
Pulling in the flour slowly, mix with hands until it's a cohesive mass.
(If more water is needed, add in small amounts from the remaining 1/2 cup.)
Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled.
Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry.
Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface.
Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp).
In a warm place, allow the loaves to rise for 1 hour.
Preheat oven to 450F (220C).
For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo).
Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned.
When tapped on the bottom, bread will sound hollow.
When the loaves are done, remove from oven and cool on racks.","url":"https://recipe.bluelayer.org/recipe/53902/horiatiko-psomi-crusty-country-bread"},{"id":"53899","title":"Rosemary Walnuts","ingredients":"butter, without salt
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english","directions":"Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne.
Pour this mixture over 2 cups walnuts, tossing to coat them.
Bake the nuts on a cookie sheet at 350 degrees for 10 minutes","url":"https://recipe.bluelayer.org/recipe/53899/rosemary-walnuts"},{"id":"53897","title":"Chocolate Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Pre-heat oven to 190/ 375 / Gas5.
Cream the sugar and butter.
Add the remaining ingredients and mix well.
Divide the mixture in half and then tear off and shape a total of 18 balls.
Place on a lined baking sheet and squash slightly to make a squat flat circle.
Bake for 8 minutes.
Leave to cool for 1 minute and place on to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/53897/chocolate-cookies"},{"id":"53892","title":"Crispy Toffee Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, without salt
syrups, corn, light
salt, table
spices, pepper, red or cayenne
spices, pepper, black
vanilla extract","directions":"Preheat oven to 250
Line a baking sheet with foil, spray with cooking spray.
Or use a large disposable foil baking pan, spray that with non stick spay if using
Combine all ingredients FXCEPT popcorn in heavy saucepan, bring to a boil the reduce heat to a simmer and simmer for 5 minutes stirring constantly
Have popcorn ready on the prepared baking sheet pour hot caramel over popcorn and combine well.
A rimmed cookie sheet works best so the popcorn stays on while mixing,
Bake in the preheated 250 oven for 1 hour mixing well every 15 minutes
You know its done when all the caramel has coated the popcorn and is well glazed
For a variation you can add cashews, peanuts, pecans or any unsalted nut about 1/4 cup added with the popcorn
When removing finished popcorn from oven, transfer to a large piece of foil to cool.
Store at room temperature in a Ziploc bag","url":"https://recipe.bluelayer.org/recipe/53892/crispy-toffee-caramel-popcorn"},{"id":"53865","title":"Sweet Bacon","ingredients":"bacon, meatless
sugars, brown
spices, cinnamon, ground","directions":"Preheat oven to 450.
Mix sugar and cinnamon.
Press bacon into mixture until well coated on each side.
Place bacon on cookie sheet lined with parchment paper.
Bake for 15 minutes or until sugar is bubbly and bacon is done.","url":"https://recipe.bluelayer.org/recipe/53865/sweet-bacon"},{"id":"53853","title":"Christina's Chai Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
Mix well with a whisk.
Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
Sprinkle dough with 1 tbsp ice water; toss with a fork.
Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
Chill for 1 hour or until very firm.
Preheat oven to 375F.
Unwrap dough logs and cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
Bake at 375F for 10 minutes.
Cool on pans for 5 minutes.
Remove cookies from pans; cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/53853/christinas-chai-shortbread-cookies"},{"id":"53820","title":"Balsamic Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
vinegar, balsamic
cocoa, dry powder, unsweetened","directions":"Place the chopped chocolate and heavy cream in a medium bowl.
Place the bowl over a pot of lightly simmering water and melt the chocolate, stirring occasionally.
Pour the melted chocolate into a small, shallow bowl, and stir in the balsamic vinegar.
Transfer the bowl of chocolate to the refrigerator to cool until it has hardened, about 1 hour.
Remove the chocolate from the refrigerator and let it sit at room temperature until it is easily moldable.
Place the cocoa powder in a small bowl.
Using a cookie scoop, scoop rounds of the chocolate into the palm of your hands.
Roll the chocolate into a round ball.
Place the chocolate ball into the cocoa powder and roll it around to completely coat it.
Repeat with the remaining chocolate.
Serve and enjoy!
These truffles keep best in a sealed container in a cool area.
If left at room temperature, the truffles could soften.
You can also keep them in the refrigerator and then allow them to sit at room temperature for about 1 hour before serving.
Recipe from Giada De Laurentiis on Food Network.","url":"https://recipe.bluelayer.org/recipe/53820/balsamic-chocolate-truffles"},{"id":"53784","title":"Chocolate-Dipped Shortbread Fingers","ingredients":"butter, without salt
sugars, granulated
sugars, brown
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Preheat oven to 325F
Using an electric mixer, beat butter, sugars and salt for about 1 minute.
Beat in vanilla.
Reduce speed and add flour in 3 additions, beating just until blended.
Stir in 3/4 cup chocolate chips.
Transfer dough to an ungreased 13-by-9-inch baking pan.
Press dough evenly on bottom of pan with your fingers.
Bake until golden brown, about 35 minutes; do not underbake.
Let cool for 5 minutes.
Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
Let cool in pan.
Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
Dip half of each cookie into chocolate; place on wax paper.
Let stand until chocolate is set.
(Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.
).","url":"https://recipe.bluelayer.org/recipe/53784/chocolate-dipped-shortbread-fingers"},{"id":"53780","title":"Pickle Wrap Dip","ingredients":"cheese, parmesan, hard
beef, grass-fed, ground, raw
pickle relish, sweet
cookies, graham crackers, plain or honey, lowfat","directions":"Combine softened cream cheese, chopped beef, and diced pickles; mix well.
Serve with Ritz crackers, chilled or up to room temperature.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/53780/pickle-wrap-dip"},{"id":"53775","title":"Ship Biscuits","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
butter, without salt
honey
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 180C.
Mix the oats, flour, coconut & sugar in a large mixing bowl.
In a saucepan over low heat met the butter, honey & water.
When butter mixture is melted take of the heat.
Quickly mix in the bicarb to butter mixture.
Be careful the mixture will froth up and expand.
Working quickly add the butter mix to the dry ingredients and mix well.
Place rounded spoons of the mix on baking trays allowing space for the cookies to expand.
Bake for 10-12 minutes.
Transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/53775/ship-biscuits"},{"id":"53774","title":"Buster Bar Dessert Recipe","ingredients":"sugars, powdered
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Mix and boil 8 min, stirring constantly.
Crush 1 lb.
package Oreo cookies.
Add in 1/2 c. melted butter, mix well and spread into 9 x 13 inch pan.
Spread 1 1/2 c. Spanish peanuts over crust.
Spread 1/2 gallon vanilla ice cream over peanuts .
Cold chocolate mix for a few min then pour over ice cream and freeze till ready to serve.
Training Coordinator","url":"https://recipe.bluelayer.org/recipe/53774/buster-bar-dessert-recipe"},{"id":"53771","title":"Dog Treats - Wheatgerm Oatmeal Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix together first 3 ingredients.
Thoroughly mix in remaining ingredients (dough will be stiff).
Chill for a half hour.
Roll rounded tspful into balls.
Flatten and place on a greased cookie sheet.
Bake for 1 hour at 300 degrees (150 C.).","url":"https://recipe.bluelayer.org/recipe/53771/dog-treats-wheatgerm-oatmeal-dog-biscuits"},{"id":"53767","title":"Magic Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
lemonade, frozen concentrate, white, prepared with water","directions":"Preheat over to 350 degrees.
Combine all the ingredients and mix well until it is very difficult to stir.
Place dough onto a very well floured surface and knead it.
Roll the dough (dusting with more flour) 1 to 1.5 cm thickness.
Use a cup or cookie cutter in the size you want the scones, and place on a tray lined with parchment paper.
Leave in to cook for 25-30 minutes or until puffed up and delicious looking!","url":"https://recipe.bluelayer.org/recipe/53767/magic-scones"},{"id":"53740","title":"Chocolate Snowballs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cocoa, dry powder, unsweetened
nuts, pecans
sugars, granulated","directions":"In a medium bowl, cream butter and sugar until light and fluffy.
Stir in the vanilla.
Sift together the flour, salt, and cocoa; stir into the creamed mixture.
Mix in the pecans until well blended.
Cover, and chill for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Roll chilled dough into 1 inch balls.
Place on ungreased cookie sheets about 2 inches apart.
Bake for 20 minutes in preheated oven.
Roll in confectioners' sugar when cooled.","url":"https://recipe.bluelayer.org/recipe/53740/chocolate-snowballs"},{"id":"53737","title":"Cheddar Pepper Garlic Biscuits","ingredients":"lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, salted
spices, pepper, black
spices, garlic powder
cheese, cheddar","directions":"Preheat oven to 425 degrees F. In a small bowl, combine lemon juice and milk.
Stir and let sit for 3-4 minutes.
Sift together flours, baking powder, baking soda, and salt into a large bowl.
Add chopped butter and combine with a pastry cutter or a fork until thoroughly mixed.
Add milk mixture (or buttermilk) and mix until dough is slightly sticky.
Add pepper, garlic, and cheese and mix until thoroughly combined.
Move dough to a floured surface and knead lightly.
Roll out until dough is 3/4 thick and cut biscuits using your favorite cookie cutter or by slicing in squares with a knife.
Place biscuits on a parchment-lined baking sheet and sprinkle lightly with additional black pepper.
Bake for 14-16 minutes or until tops of biscuits are golden brown.
Serve warm.
Make often.","url":"https://recipe.bluelayer.org/recipe/53737/cheddar-pepper-garlic-biscuits"},{"id":"53705","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
syrup, maple, canadian
water, bottled, generic
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
Spray the foil with cooking spray.
Sprinkle pecan pieces evenly on foil.
Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
Bring the mixture to a boil.
Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
Pour mixture over the pecans.
Spread evenly over the pecans.
Evenly distribute chocolate chips over toffee.
Let the chocolate chips melt on toffee for 5 to 10 minutes.
Use fork or spoon to spread melted chocolate chips over toffee.
Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
Refrigerate until chocolate is firm.
Break toffee into pieces.
Store in an airtight container.
30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.","url":"https://recipe.bluelayer.org/recipe/53705/english-toffee"},{"id":"53702","title":"Irish Soda Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F (180C).
Sift dry ingredients.
Cut in margarine.
Add buttermilk a little at a time to make a stiff dough.
Knead for two or three minutes.
Roll out to 1/2 inch thick on a floured surface.
Cut with a 3-inch biscuit cutter and place on a cookie sheet.
Bake 15 minutes.
When brown on top, turn and brown the other side.
Serve with jam or cream or butter if desired.","url":"https://recipe.bluelayer.org/recipe/53702/irish-soda-scones"},{"id":"53692","title":"Canadian Shortbread 'Eh'","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian","directions":"Preheat oven to 300 degrees F (150 degrees C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick.
Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook.
Let cookies cool before eating.","url":"https://recipe.bluelayer.org/recipe/53692/canadian-shortbread-eh"},{"id":"53689","title":"No Bake Cookies VI","ingredients":"sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
Bring to a boil, then boil for 1 full minute.
Remove from heat and stir in the peanut butter, oats, vanilla and chocolate drink mix.
Drop by spoonfuls onto waxed paper.
Let stand until completely cool.
Have a wonderful day!!
!","url":"https://recipe.bluelayer.org/recipe/53689/no-bake-cookies-vi"},{"id":"53688","title":"Carob Nut Treats","ingredients":"nuts, walnuts, english
raisins, seeded
dates, deglet noor
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
salt, table
sweetener, herbal extract powder from stevia leaf
butter, without salt
peanut butter, smooth style, without salt
carob flour","directions":"Combine dry ingredients in a bowl.
Heat butter, peanut butter and carob chips until melted, stirring to combine thoroughly.
Pour over dry ingredients and again mix thoroughly.
Spread in a glass 8\" x 8\" square pan.
Chill in refrigerator for at least two hours.
Cut into squares and serve.
Store unused portion in fridge.
You can also make these as drop cookies by dropping spoonfuls onto waxed paper before chilling.","url":"https://recipe.bluelayer.org/recipe/53688/carob-nut-treats"},{"id":"53677","title":"Chocolate Crunch","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
nuts, almonds
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.
Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/53677/chocolate-crunch"},{"id":"53676","title":"Thin, Crisp Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide into quarters.
Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not overbake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/53676/thin-crisp-gingerbread-cookies"},{"id":"53664","title":"Bombay Cashews","ingredients":"spices, coriander seed
spices, cumin seed
nuts, almonds
spices, paprika
spices, pepper, black
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
nuts, cashew nuts, raw","directions":"Preheat oven to 375F
Grind spice seeds in a grinder & place in a large pan.
Add oil & remaining seasonings & stir to mix.
Pour in nuts & coat well with seasonings.
Divide nuts into 2 batches & spread on a greased cookie sheet.
Bake for 20 minutes, stirring every 5 minutes, until golden.
Serve warm or at room temperature.
Cool completely before storing in an airtight container.
Will keep about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/53664/bombay-cashews"},{"id":"53658","title":"Egg Nog Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
spices, nutmeg, ground
egg substitute, powder
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Combine butter and sugar; cream till fluffy.
Add in egg nog, nutmeg, baking soda; mix well.
Add in sufficient flour to make stiff dough.
Roll into ball and chill.
Divide in half.
Roll out to 1/8 inch on floured surface.
Cut with cookie cutters.
Bake at 375 degrees on greased cookie sheet 6 - 8 min.
Can sprinkle with colored sugar.
Makes 9 dozen.","url":"https://recipe.bluelayer.org/recipe/53658/egg-nog-cookies-recipe"},{"id":"53656","title":"Chocolate-Peanut Butter Popcorn","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive","directions":"Preheat oven to 300F degrees.
Grease a large roasting pan.
Combine popcorn and nuts in prepared roasting pan.
In medium pan melt together corn syrup and sugar.
Add chocolate chips and stir until melted.
Add peanut butter and stir until mixed.
Pour over popcorn and toss well to coat.
Bake, stirring frequently for 30 minutes.
Loosen popcorn from pan and allow to cool slightly in pan.
(I cooled mine in the refrigerator.
).
Remove to a wax paper lined cookie sheet to cool completely.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53656/chocolate-peanut-butter-popcorn"},{"id":"53641","title":"Candied Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
oil, olive, salad or cooking","directions":"In a medium saucepan, place 3 cups water and the walnuts and bring to a boil.
Add the sugar and boil for 3 minutes.
Turn off the heat and let the walnuts soak in the sugar syrup for 2 hours.
Drain well and let the walnuts dry for 2 hours.
(If you want to hasten the drying process, spread out on a cookie sheet and place in a 350F oven for 3 minutes.)
Heat the vegetable oil to 350F.
And deep-fry the walnuts until they are brown, about 1 minute.
Be careful not to burn the walnuts.
Remove the walnuts and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53641/candied-walnuts"},{"id":"53545","title":"Low Calorie Peanut Butter Chocolate Chip Cookies","ingredients":"oats
wheat germ, crude
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
egg, white, raw, fresh
sugars, granulated","directions":"Preheat oven to 375 degrees, have rack adjusted to middle position.
Microwave Better 'n Peanut Butter for 1 minute until smooth.
Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
Mix and add in Better 'n Peanut butter.
Using a teaspoon, drop onto a cookie sheet.
Use a silicon sheet, they will all turn out even.
Bake for 10-11 minutes until lightly golden.","url":"https://recipe.bluelayer.org/recipe/53545/low-calorie-peanut-butter-chocolate-chip-cookies"},{"id":"53542","title":"Fruit-Oatmeal Cookie Bars","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 350F.
Grease a 9x13\" pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Cut in the butter using 2 knives or a pastry blender and form a crumbly mixture.
Press 2/3 of the mixture into the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.
Allow to cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/53542/fruit-oatmeal-cookie-bars"},{"id":"53531","title":"Carmel Matzoh Crunch","ingredients":"butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with foil and cover with baking parchment.
Cover pan evenly with matzoh boards, using what you need and cutting pieces to fit spaces as evenly as possible.
In a heavy saucepan, combine margerine and brown sugar.
Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar desolves.
Remove from heat and pour over matzoh.
Bake at 375F (190C) for 15 minutes, checking every few minutes to be sure mixture does not burn.
Remove from oven and sprinkle with chocolate bits.
Let stand 5 minutes, then smear melted chocolate evenly.
Chill in refrigerator until set.
Makes 12 to 14 pieces, depending on size.","url":"https://recipe.bluelayer.org/recipe/53531/carmel-matzoh-crunch"},{"id":"53529","title":"Homemade Larabar- Cashew Cookie Flavor","ingredients":"dates, deglet noor
nuts, cashew nuts, raw
salt, table","directions":"Using a food processor, chop the cashews, and place in a small bowl.
Then, put the dates into the food processor, and process until they come together and form a ball of date paste.
Combine the date paste, cashews, and pinch of sea salt and mash together with your hands.
Using a sheet of plastic wrap, place 1/4 of the mixture into the wrap and shape into a bar.
Repeat with remaining mixture using additional sheets of plastic wrap.
Refrigerate if desired, but not necessary.","url":"https://recipe.bluelayer.org/recipe/53529/homemade-larabar-cashew-cookie-flavor"},{"id":"53526","title":"English Cream Tea Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Heat oven to 400 degrees.
In a medium bowl, combine flour, sugar, baking powder and salt; blend well.
Using a pastry blender or fork, cut cold Butter into small slices and blend with the flour mixture until the flour mixture is crumbly looking.
Add in the Whipping cream and stir.
On a floured surface, gently knead dough 5 or 6 times.
Cut dough in half.
Place on ungreased cookie sheet and press each half into an 8inch circle about 1 inch thick.
Cut into 8 wedges each but do not separate.
Sprinkle with sugar and bake for 15 minutes or until golden brown.
Cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/53526/english-cream-tea-scones"},{"id":"53525","title":"Sesame-Crusted Jam Thumbprints (Small Batch)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
jams and preserves, apricot
seeds, sesame seeds, whole, dried","directions":"In a bowl combine flour, sugar, salt and butter.
Knead into a smooth dough.
If it is too crumbly, add a little milk or water (just enough to make it workable).
If it is too wet, add enough flour to make dough workable.
Put the sesame seeds onto a plate or platter.
Take off walnut-sized dough nuggets and roll them into balls.
Flatten them slightly pressing them into the sesame seeds.
Transfer cookies to a paper-lined baking sheet and make an indentation in the middle of each cookie using your fingers or the handle of a spoon.
Fill this with jam/nutella/nut butter.
Bake in the preheated oven at 190C/375F for 12-15 minutes or until bottoms are slightly golden.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/53525/sesame-crusted-jam-thumbprints-small-batch"},{"id":"53521","title":"No-Bake Chocolate Coconut Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Line a baking sheet with waxed paper.
Mix oats and coconut in a large bowl until thoroughly combined.
Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth.
Bring to a boil and cook for 2 minutes, stirring constantly.
Pour over the oats and coconut and quickly mix to coat.
Drop by tablespoon onto prepared baking sheet; let cookies cool and harden.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53521/no-bake-chocolate-coconut-cookies"},{"id":"53493","title":"Pistachio Brittle","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
syrups, corn, light
salt, table
nuts, pistachio nuts, raw
leavening agents, baking soda
vanilla extract","directions":"Grease a cookie sheet and a spatula with butter or if you have a silicone baking sheet line a cookie sheet with it.
In a heavy medium saucepan combine butter, water, sugar and corn syrup.
Clip a candy thermometer to the saucepan.
Cook over high heat until the mixture reaches 310 F which should take about 15 minutes.
To prevent the sugar from crystallizing wash down the pan several times with a pastry brush that has been dipped in water.
When the mixture is almost up to temperature, in a small bowl combine the baking soda and the vanilla.
Once the mixture reaches 310 F quickly stir in the pistachios and the salt with a wooden spoon or silicone spatula.
Make sure the nuts are completely coated.
Add the vanilla and baking soda mixture over the heat and stir.
The mixture will start to stiffen.
Once the brittle is cooked you need to work very quickly before it set up.
Pour the brittle out onto the prepared cookie sheet and spread it out with a wooden spoon or a silicone spatula.
Set it aside to cool.
TIP: Have ready another cookie sheet, another silicone baking mat and a pair of good potholders.
Place the cookie sheet upside down on the counter and put the baking mat on it right side up (stickiest side up).
Right after you pour and spread the brittle flip the extra pan with the baking mat on top of the brittle so that the stickier side is on top of the brittle.
Press down hard with the potholders the pan will get hot so be sure to use potholders.
Press evenly to shape the brittle so it comes out the same thickness.
After 5 minutes run a buttered spatula under the brittle to loosen it.
Set it aside to cool completely.
When it's cooled break it into pieces.
Store in an airtight container between sheets of wax paper or parchment paper.
In hotter weather store it in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/53493/pistachio-brittle"},{"id":"53486","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered","directions":"Place an oven rack in the middle of the oven and preheat the oven to 375F.
Line a baking sheet with parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
Cut the dough with the cutter and place on the baking sheet.
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
Transfer the cooked scones onto a wire rack.
Cool for 30 minutes.
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
Using a spoon, drizzle the glaze over the scones.
Place the scones on a wire rack for about 30 minutes until the glaze has set.
Store in an airtight container for up to 2 days.
The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the heavy cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/53486/strawberry-and-rosemary-scones"},{"id":"53468","title":"Marinated Chicken Wings Or Legs Recipe","ingredients":"soy sauce made from soy (tamari)
mustard, prepared, yellow
sugars, brown
spices, garlic powder","directions":"Prepare sauce and let chicken marinate in sauce at least 2 hrs, preferably overnight.
Place chicken on cookie sheet with sauce and bake at 350 degrees till done.
Baste during baking.","url":"https://recipe.bluelayer.org/recipe/53468/marinated-chicken-wings-or-legs-recipe"},{"id":"53457","title":"Crispy Chocolate Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
sugars, granulated
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Chop the chocolate bar.
Add margarine, vegetable oil, and white sugar into a bowl, then mix well with a whisk until the mixture becomes white and smooth.
Sift in the cake flour and cocoa powder into the Step 1 bowl.
Blend in with your hands.
Bring them together in one.
It's a crumbly dough, so it doesn't have to be a complete ball.
Do not knead the dough.
Add the chopped chocolate, and lightly mix so that everything is well blended.
The dough is ready.
It's ok that the dough is crumbly like this illustrated in the picture.
Preheat the oven for 160C.
Squeeze the Step 3 dough together using your hands, press onto the parchment paper lined baking pan, and form into shapes by flattening (keep spaces in between the cookies.)
I made 23 4 cm diameter cookies.
Bake in the oven preheated to 160C for 23 minutes.
Each oven is different, so check on your cookies periodically.
When they're done baking, remove form the oven, and let it cool on a rack.
The crispy cookies are done.
This was the previous profile photo.","url":"https://recipe.bluelayer.org/recipe/53457/crispy-chocolate-cookies"},{"id":"53445","title":"Almond Bark Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
nuts, almonds
peanut butter, smooth style, without salt","directions":"Melt the peanut butter and almond bark together in the microwave or on low on the stove.
Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
Pour the almond bark/peanut butter mixture over and mix well.
Lay out on a grease cookie sheet.
Let harden.
Put in zip lock bags.
I'm guessing on servings; I'd say 16-20.","url":"https://recipe.bluelayer.org/recipe/53445/almond-bark-popcorn"},{"id":"53427","title":"Coconut Almond Cookies Made with Marshmallows","ingredients":"candies, marshmallows
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds","directions":"Start by heating an oven to 340F/170C.
Place the marshmallows and butter into a pan and turn on the heat.
Melt while stirring with a spatula to keep it from scorching.
The marshmallows will gradually melt.
It is OK once there are no lumps.
Remove from heat.
Add the finely grated coconut and almonds while it is still hot, and mix everything together until well-combined.
On a cookie sheet lined with parchment paper, wet your finger tips, pinch to about 2-3 cm in diameter, and lay on the sheet.
Press down slight with your fingers to flatten out a little.
It'll spread out while baking, so make sure to give plenty of spaces in between!
You should spread it out even more than shown in the photo for Step 5.
Bake in an oven at 170C for about 10-15 minutes.
Tip: Make sure to keep an eye on them so they don't burn.
They are done once they have turned golden brown and have flattened out.
They are soft right after baking, but will harden immediately.
If you let them sit for a bit, then you will have cookies that have become crispy and crunchy and are light in your mouth!
I thought about forming the cookies into a curve like tuiles, but they are really soft and it's difficult to bend them unless you work fast.
I gave up halfway through.
It's flavored with caramel just like florentine, and crunchy and light in your mouth .
The coconut and almond are fragrant and really delicious!
Another photo of the cookies.","url":"https://recipe.bluelayer.org/recipe/53427/coconut-almond-cookies-made-with-marshmallows"},{"id":"53393","title":"Old Fashioned Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"in a 3 qt saucepan combine sugar, corn syrup and water.
Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil 20-30 minutes.
add butter, continue cooking stirring occasionally until candy thermometer reaches 280*F (138*C) or small amount of mixture dropped into ice water forms pliable strand (80-90) minutes.
stir in peanuts, continue cooking stirring occasionally until candy thermometer reaches 305*F (152*C) or small amount of mixture dropped into ice water forms brittle strands (12-14minutes).
remove from heat, stir in baking soda.
pour mixture onto 2 buttered cookie sheets.
spread about 1/4in thick.
cool completely, break into pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/53393/old-fashioned-peanut-brittle"},{"id":"53371","title":"Strawberries and Cream Cookies","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
cream, whipped, cream topping, pressurized
salt, table
spartan, real semi-sweet chocolate baking chips,
strawberries, raw","directions":"Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.
In a food processor, whiz sugar to finely pulverize, about 10 seconds.
In a mixer bowl, cream sugar and butter on low speed until well blended.
Then add flour, vanilla, cream, and salt; blend well.
When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.
Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.
Flatten dough into a disk; wrap well, and refrigerate 30 minutes.
Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).
Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).
Cool well before removing with a metal spatula.","url":"https://recipe.bluelayer.org/recipe/53371/strawberries-and-cream-cookies"},{"id":"53352","title":"Fresh Herb and Chive Biscuits","ingredients":"tofu, raw, regular, prepared with calcium sulfate
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, basil, dried
chives, raw","directions":"Preheat oven to 450 degrees & oil cookie sheets.
Blend tofu until smooth.
Blend in apple juice & lemon juice.
Transfer to a medium sized mixing bowl & set aside.
Sift together the next 5 ingredients & fold into the tofu mixture.
Stir in basil & chives.
Turn dough out onto a lightly floured board & form into a ball.
Roll dough out to 1/2 inch thickness & cut with a cookie cutter.
Bake for 12 minutes & serve immediately.","url":"https://recipe.bluelayer.org/recipe/53352/fresh-herb-and-chive-biscuits"},{"id":"53339","title":"Homemade Dog Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
soup, beef broth or bouillon canned, ready-to-serve
peanut butter, smooth style, without salt
parsley, fresh
blueberries, raw","directions":"Preheat oven to 400 degrees F.
In a bowl combine the flour, wheat germ, chicken broth and peanut butter.
Fold in the parsley and dried blueberries.
Roll the dough out onto a floured surface (the dough should be about 1/4 thick).
Cut the dough into rectangles or use your favorite cookie cutter to cut out shapes.
Bake for 20 minutes (or until golden brown).
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/53339/homemade-dog-cookies"},{"id":"53332","title":"Rolled Oat Cookies","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"In a mixing bowl, cream butter and sugar.
Add the water and vanilla; mix well.
Combine the dry ingreadients; add to creamed mixture and mix well.
Chill for 30 minutes.
Shape dough into two 1 1/2 inch rolls; wrap tightly in waxed paper.
Chill for 2 hours or until firm.
Cut into 1/2 inch slices and place 2 inches apart on greased baking sheets.
Bake at 375 for 12 minutes or until lightly browned.
Remove cookies to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/53332/rolled-oat-cookies"},{"id":"53327","title":"Mamas Homemade Buttermilk Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
bacon, meatless","directions":"Preheat oven to 425 degrees.
Grease a cookie sheet or 9x13 baking pan with 2 tablespoons bacon grease or oil; set aside.
In a large bowl, combine buttermilk, baking soda and about 3 cups of flour.
Stir until combined and mixture is stiff enough to knead on a board, adding additional flour to reach kneading consistency.
Generously flour a bread board or counter top; scrape dough out onto floured board and knead 8-10 times, turning dough on the last kneading, smoothing and patting it out with your hand until its about 1 inch thick, no thicker.
Note: dont overwork the dough.
Better to under-knead than to over-work.
The less you work the dough, the more tender the biscuits will be and the higher they will rise.
Using a biscuit cutter or a tomato sauce can with both ends cut out, cut biscuits and place into greased baking pan with sides touching.
Knead trimmings and pat out dough, cutting more biscuits.
As before, handle the dough as little as possible.
After all biscuits are in the pan, grease the tops of the biscuits with bacon grease or oil and place in the hot oven.
Watch carefully, as different ovens get hotter, bake differently, etc.
Bake for 15-20 minutes, watching carefully.
When biscuits are golden brown on top, check for done-ness by lifting the corner of one of the middle biscuits.
If the top lifts and the inside is fluffy but not sticky, biscuits are done.
Remove from the oven and dump biscuits onto a wire rack, cloth-lined bread basket or onto a clean kitchen towel to cool a bit, then serve hot.
This recipe yields about 2 dozen biscuits according to the size and thickness of your biscuits.
Enjoy!
This is the same recipe for biscuits that my Mama made every day when I was growing up and until she died in April 2005 at the age of 76.
Mama never had a recipe and I learned to make these biscuits by watching her, not from a recipe.","url":"https://recipe.bluelayer.org/recipe/53327/mamas-homemade-buttermilk-biscuits"},{"id":"53326","title":"Instant Oatmeal","ingredients":"oats
salt, table","directions":"Put 1/2 cup oats in a blender and blend on high until powdery.
Set aside in a small bowl and continue the procedure with an additional 1/2 cup of oats.
*If using a food processor - you can process 1 cup at a time*.
In a small sandwich bag, place the following: 1/4 cup un-powdered oats, 2 tablespoons powdered oats and 1/8 teaspoon salt.
Store in an airtight container.
To serve: empty one bag into a bowl and add 3/4 cup boiling water - stir and let stand for 2 minutes (use less water for thicker oatmeal and more water for thinner oatmeal).
Variations: Apple & Cinnamon - add 1 tablespoon sugar or sweetener, 1/4 teaspoon cinnamon and 2 tablespoons chopped dried apples to each packet.
Brown Sugar & Cinnamon - add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon to each packet.
Cookies 'N' Cream - add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet.
Makes 8 bags (servings).","url":"https://recipe.bluelayer.org/recipe/53326/instant-oatmeal"},{"id":"53306","title":"Payday Candy","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Boil the sugar and Karo syrup for 40 seconds.
Add the peanut butter, peanuts, and Rice Chex.
Pour onto ungreased cookie sheet and let cool.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/53306/payday-candy"},{"id":"53283","title":"Croquants","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
egg, white, raw, fresh
salt, table
nuts, almonds","directions":"Position racks in the upper and lower thirds of the oven; preheat the oven to 400F (200C).
Line 2 baking sheets with parchment paper.
(I dont recommend using silicone baking mats for this recipe as the croquants wont be as crisp.)
In a medium bowl, mix together the sugar and flour, then stir in the egg whites and salt until smooth.
Stir in the almonds or hazelnuts.
Drop level teaspoons of batter at least 2 inches (5 cm) apart on the prepared baking sheets.
Bake, rotating the baking sheets midway during baking, until the cookies are toasty brown in color, 10 to 12 minutes.
Let cool completely on the baking sheets.
The batter can be kept in the refrigerator for up to 1 week or frozen for up to 1 month.
Let it come to room temperature before spooning and baking.
Store the baked croquants in an airtight container for up to 5 days.
For this recipe, the almonds or hazelnuts should be very coarsely choppedbasically cut into rough halves or thirds.","url":"https://recipe.bluelayer.org/recipe/53283/croquants"},{"id":"53272","title":"Savory Nut Seasoning","ingredients":"sugars, granulated
salt, table
spices, cinnamon, ground
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat Oven to 325 degrees.
Lightly grease 2 edged baking sheets.
In a large bowl, beat 2 egg whites until slightly thickened yet still a bit frothy.
Add 6 cups of pecans; stir until well coated.
Add sugar mix, stirring as you add.
When well coated place equal parts in single layer on cookie sheets.
Bake 10 minutes; stir.
Bake 10 minutes more; stir.
Bake 5 minutes more.
Transfer to a cookie sheet lined with wax or parchment paper.
Cool completely.
Store in air tight container (baggie or tin).","url":"https://recipe.bluelayer.org/recipe/53272/savory-nut-seasoning"},{"id":"53249","title":"Peanut Butter Chocolate Drizzle Popcorn","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,","directions":"Make the popcorn either with an air popper or on the stove top according to the directions on the bag, set aside in a large roasting pan or two large cookie sheets.
In a saucepan over medium heat, mix together the corn syrup, sugar, peanut butter and vanilla.
Bring to a boil stirring constantly.
Once it has reached a boil, cook for one minute.
Take off heat and pour over popped corn, working fast, stir in all of the peanut butter coating, mixing well so that all of the popcorn is evenly coated.
Let popcorn sit for about 10 minutes and then mix again to break up the pieces.
In a bowl, melt the chocolate for 20 seconds at a time in the microwave, stirring in between each 20 second cooking, until the chocolate is melted through.
Be sure not to burn the chocolate.
Once the chocolate is melted, drizzle the chocolate over the popcorn either with a spoon or by spooning the chocolate into a small Ziploc bag and then cutting a small hole at one of the tips and then drizzling over by squeezing the bag over the popcorn.
Let set for 30 minutes and then break up the popcorn!
If the chocolate isnt setting you can put your cookie sheets or roasting pan into the fridge for 15 minutes and then you should be good to go!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53249/peanut-butter-chocolate-drizzle-popcorn"},{"id":"53245","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic","directions":"Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, rosemary and salt.
Then, cut in the butter until the mixture is a coarse meal.
Gradually stir in milk.
Flour a surface and roll out the dough to 1/2 inch thick and cut into individual scones with a heart-shaped cookie cutter (or regular round biscuit cutter).
Place on the lined baking sheet.
Make an indention in the center of each scone and fill with 1 teaspoon of jam.
Bake on the center rack for 18-20 minutes.
Once the scones are done, you can make and top with the lemon glaze, if you want.
I suggest a light drizzle of the glaze so it does not overwhelm the scone.
To make the glaze, combine the lemon juice, powdered sugar and water and drizzle over the warm scones.","url":"https://recipe.bluelayer.org/recipe/53245/strawberry-and-rosemary-scones"},{"id":"53227","title":"Cheddar Cheese Biscuits With Chives","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cheese, cheddar
chives, raw
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"Preheat oven to 450˚.
Sift flour, salt, baking powder, and baking soda into a medium-sized bowl.
Add cheese and chives.
Toss to evenly distribute.
Cut butter into flour mixture using a pastry cutter or two knives.
Mixture should resemble coarse meal.
Make a well in the middle of the flour mixture and pour in the buttermilk.
Stir quickly and lightly with a fork until mixture just comes together, about 1/2 minute.
Turn dough out onto a flat surface and very lightly knead until dough comes together (again, about 1/2 minute).
If you need to add a sprinkling of flour to help with kneading, that's fine.
Pat dough out to a thickness of approximately 3/4 inch.
Cut biscuits with a 2-inch biscuit cutter or sharp knife.
Place on a lightly oiled cookie sheet.
Bake for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/53227/cheddar-cheese-biscuits-with-chives"},{"id":"53218","title":"Authentic Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"This takes 2 days but is worth the wait.
Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.
Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.
Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.
Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 tablespoon salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up.
Add the flour and salt and mix for 2 to 3 minutes at low speed.
The dough will be smooth but won't pull away from the side of the bowl.
Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes.
Finish kneading by hand on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
The dough is ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
Place on an oiled cookie sheet sprinkled with cornmeal.
Cover and let rise until doubled, about 1 hour.
Baking Preheat oven to 400F (200C).
Bake about 1 hour and cool on racks.
To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/53218/authentic-italian-bread"},{"id":"53208","title":"Jasmine Rice Pudding with Toasted Coconut","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"In the top of a double boiler, combine rice, sugar, milk, and cinnamon.
Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
Meanwhile, preheat oven to 300 degrees F (150 degrees C).
Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
Stir vanilla into rice pudding, and remove pan from heat.
Divide into bowls, and top with toasted coconut.
Serve warm, or chill if desired.","url":"https://recipe.bluelayer.org/recipe/53208/jasmine-rice-pudding-with-toasted-coconut"},{"id":"53200","title":"Orange Glazed Pecans","ingredients":"nuts, pecans
orange juice, raw
sugars, granulated
spices, cinnamon, ground
orange juice, raw","directions":"perheat oven to 350
in a large shallow dish combine Pecans & Orange juice .. let stand for 35 mins
coat a large baking pan or cookie sheet with cooking spray
in a separate bowl mix sugar .
zest.
& cinnamon together ...
drain Pecans from Orange juice .. add sugar mixer to Pecans bake for 10 to 15 mins until crisp
remove from oven let cool .. break into smaller peices if disaried& serve .
*** I put them into cute glass cups & add a thin slice of Orange ****","url":"https://recipe.bluelayer.org/recipe/53200/orange-glazed-pecans"},{"id":"53198","title":"So Mouth Watering Peanut Butter Cookies","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
vanilla extract","directions":"Preheat oven 350AF.
Place all ingredients into mixing bowl.
Mix it well around 2 - 5 mnt.
Flatten dough using roller pin, approximately 0,5 cm.
Dust it use dry flour if too sticky to the roller pin.
Cut using cookie cutter.
Place on to baking pan
Bake around 10 mnt.
Or Depends on thickness flatten dough.
After golden brown remove from the oven.
Let it cold, then put in the container.
Cookies would so soft after come out from the oven, so better waiting until cold and ready to place.","url":"https://recipe.bluelayer.org/recipe/53198/so-mouth-watering-peanut-butter-cookies"},{"id":"53196","title":"Bojangles Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Melted butter (about 1/4 cup)|Stir together the flour, baking powder & 10 x sugar.
Cut in the shortening until pieces are about the size of grains of rice.
Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch.
thickness.
Be careful not to work dough too much or add too much flour, or you'll have dry biscuits.
Cut with an oversized biscuit cutter (about 3 inches).
Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.","url":"https://recipe.bluelayer.org/recipe/53196/bojangles-biscuits"},{"id":"53166","title":"Banana and Okara Cookies for Vegans","ingredients":"okara
corn, sweet, white, raw
bananas, raw
nuts, walnuts, english
syrup, maple, canadian
oil, olive, salad or cooking","directions":"First, combine the powdered okara with the tapioca flour.
Next, roast the walnuts for 10 minutes at 160C, then finely crush.
Microwave the banana to make it easier to mash.
I microwaved it for 1 minute at 600w.
Mix the bananas from Step 2 into the dry ingredients from Step 1, add the crushed walnuts, then mix with your hands.
Coat with maple syrup, then form into a ball with your hands.
The batter should feel a bit crumbly.
Measure out a tablespoon of the batter per cookie.
Place the batter on your hand, then shape it into a flat cookie with your fingers.
Arrange the cookies on a baking tray with the round side up, then bake for 15 minutes at 180C.
They are ready when the edges start to turn crisp, and the cookies turn a light golden brown.
The photo shows the underside of a cookie.","url":"https://recipe.bluelayer.org/recipe/53166/banana-and-okara-cookies-for-vegans"},{"id":"53155","title":"Artisan Bread Awesomeness","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"In a large bowl, mix flour, yeast and salt together.
Add water and stir till more or less blended.
The dough will be thick and shaggy.
Think Creature from the Black Lagoon.
Cover bowl tightly with plastic wrap.
Let dough rest at room temperature for at least 12 hours, but to 18 or 20 hours.
Seriously.
The dough is ready when it is swollen and bubbly all over the top.
Think lunar surface.
Spread 1/4 to 1/3 cup of additional flour on a smooth work surface.
Dump the dough onto the floured surface.
Have a scraper handy because its pretty gooey and will stick to the bowl.
Sprinkle the top of the dough with a little more flour.
Using a bench scraper or spatula, lift up one side of the dough, give it a good stretch skyward and fold it over the rest of dough.
Repeat this process 2-3 times trying not to deflate the dough too much.
Flour up you hands and get ready to shape the dough in loaves or rolls on the floury surface.
For rolls, divide the dough in half, halve again, and divide each quarter into thirds.
For loaves, divide dough in half and create rounded or oblong free-form shapes.
Work as gently as possible so as not to deflate dough very much.
Place these little gems on a cookie sheet lined with parchment paper.
Dust loaves/rolls with flour and cover with plastic wrap.
Let rise for 30 minutes while you pre-heat your oven to 475 degrees (F).
The oven does need to be good and hot.
A few minutes before its time to put the bread in the oven, put a pie pan filled with 1/2 1 inches of water on the bottom rack.
This creates steam a turbo boost for the bread and creates a great crust.
Bake bread on middle rack till its a fine, nutty brown about 15 minutes for rolls and about 20 minutes for loaves.
Bottoms of your bread should be browned as well.
Cool on a rack, and as tempting as it may be to tear into your bread while warm, its actually way better once it cools.
You have been warned.","url":"https://recipe.bluelayer.org/recipe/53155/artisan-bread-awesomeness"},{"id":"53135","title":"E-Z Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt.
Stir in butter and milk just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 8 to 12 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/53135/e-z-drop-biscuits"},{"id":"53121","title":"Salted Shortbread Cookies with Olive Oil","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
cornstarch
salt, table","directions":"I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.
Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk.
Pour the olive oil into the bowl in a swirling motion as if you are drawing circles.
Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly.
If the dough won't come together when you squeeze it with your hands, add a little more olive oil.
Put the crumbly dough into a plastic bag.
Squeeze the bag briefly with your hands to bring the dough together.
Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time).
Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with).
Form into a 3cm cylinder and flatten the sides.
Preheat the oven to 320F/160C.
I use a milk carton to make a sort of \"sushi mat\" in order to form the dough.
Press and squeeze firmly to shape the dough.
Use a knife to cut the dough into 1cm pieces.
I made square cookies, but you can make any shape you like.
Bake in an oven preheated to 320F/160C for 10 minutes.
Then turn the oven down to 302F/150C and bake for 5 more minutes.
Be careful not to let the cookies brown.
When little cracks appear on the surface of the cookies, they're done.
They crumble easily, so let them cool before handling them.
This is the olive oil I generally use.
You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil.
I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough.
It's really easy and convenient and the cookies turn out beautifully.
Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible.
I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.","url":"https://recipe.bluelayer.org/recipe/53121/salted-shortbread-cookies-with-olive-oil"},{"id":"53098","title":"Almond-Coconut Flour Blend","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
amazonas rainforest product, tapioca starch,","directions":"Thoroughly combine all ingredients and store in a cool dry place.
For a smaller batch of this flour, a 2:1:1 ratio, by volume, of almond meal, coconut flour, and arrowroot starch will also work.
The above measurements are based on using commonly-sized packages in their entirety.
This is my prefered flour blend for making cookies.
When using, I substitute 120 grams of almond-coconut flour per cup of all-purpose flour.
Just be sure to also reduce the butter/fat in the recipe by about half to account for the oil in the almond meal.","url":"https://recipe.bluelayer.org/recipe/53098/almond-coconut-flour-blend"},{"id":"53091","title":"Cherry Cha Cha","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, powdered
cream, whipped, cream topping, pressurized
candies, marshmallows
cherries, sweet, raw","directions":"Blend the graham crumbs with the melted butter and the icing sugar.
Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
Whip the cream, fold in the marshmallows and spread half of this over the graham base.
Spread the tin of cherry pie filling over the cream mixture.
Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
Keep in the fridge.
I use the bagged graham wafer crumbs and.
I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.","url":"https://recipe.bluelayer.org/recipe/53091/cherry-cha-cha"},{"id":"53084","title":"Safe-To-Eat Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
vanilla extract","directions":"Combine the flour, baking soda and salt.
In a separate dish, cream margarine and sugars together, and then blend in vanilla.
Gradually stir in the flour mix until the dough is well blended and of a crumbly consistency.","url":"https://recipe.bluelayer.org/recipe/53084/safe-to-eat-cookie-dough"},{"id":"53071","title":"Cherry Orange Florentines","ingredients":"butter, without salt
sugars, granulated
cream, fluid, heavy whipping
honey
nuts, almonds
cherries, sweet, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to a boil.
Swirl pan around a few times to blend ingredients.
Reduce heat until mixture is at a low boil and cook to 230 degrees F on a candy thermometer (if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).
Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.
Scrape mixture into a bowl (it will cool more quickly) and allow to cool to room temperature.
Stir occasionally to release heat; mixture will thicken.
Drop by generously rounded teaspoon 4 inches apart on cookie sheets.
The rounder your drops, the rounder, and more attractive, your baked cookies will be.
Bake until an even golden brown (absolutely remember to shift pans front to back halfway through), about 12 minutes.
Cookies will bubble and spread and possibly lose their round shape.
Place pans on rack.
If the cookies are misshapen, immediately coax them into a round shape by pushing in stray edges with side of an offset spatula (or butter knife) dipped in hot water.
Slide parchment onto racks to cool cookies completely.
Meanwhile, temper chocolate.
Carefully remove cooled cookies from sheet with spatula or your fingers.
Using a small offset spatula, spread chocolate over bottoms of cookies.
Make a wavy pattern with a decorators comb or fork, if desired.
Place cookies, chocolate side up, back on sheet.
Place in refrigerator until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/53071/cherry-orange-florentines"},{"id":"53059","title":"Valentines Day Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, nutmeg, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
orange juice, raw","directions":"In a large bowl combine almond flour, salt, baking soda and nutmeg.
In a smaller bowl, mix together coconut oil, agave and orange zest.
Mix wet ingredients into dry.
Separate dough into 2 balls and place each on a piece of parchment paper.
Cover each ball of dough with another piece of parchment paper and roll out to 1/4 inch thickness.
Place the dough sheets on baking trays and put them in the freezer for 30 minutes.
Preheat oven to 350 degrees F.
Remove pans from freezer and use heart-shaped cookie cutters to cut out cookies.
Put the cut cookies back onto parchment lined baking trays leaving a bit of space between them.
Bake at 350 degrees F for 5-7 minutes.
Remove from oven, cool and serve.","url":"https://recipe.bluelayer.org/recipe/53059/valentines-day-cookies"},{"id":"53039","title":"No Yeast Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, coriander seed
spices, basil, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Pre-heat oven 400F
Place all dry ingredients into a mixing bowl and wisk to blend together well.
Add water and oiland mix well with a wooden spoon.
Mix until dough forms a nice smooth ball.
Drop dough ball on flat surface and use a rolling pin to roll it out until it is about 1/2 an inch thick.
Place on a pizza pan or a cookie pan and use your finger tips to fit in better into your pan.
place in oven for around 5-6 min, take out and throw all your toppings on, then back in the oven for about 10-15 min, or until your toppings and or cheese are nice and melted.","url":"https://recipe.bluelayer.org/recipe/53039/no-yeast-whole-wheat-pizza-crust"},{"id":"53034","title":"Whole Wheat Rosemary Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, rosemary, dried
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
Whisk together all dry ingredients.
Add the beer and stir just until combined.
Spoon batter into prepared loaf pan.
Bake for 1 hour.
Remove immediately from pan and place on a cooling rack over a cookie sheet.
Pour melted butter on top of the bread, letting it drip down the sides.","url":"https://recipe.bluelayer.org/recipe/53034/whole-wheat-rosemary-beer-bread"},{"id":"53021","title":"Nocciola Baci (Hazelnut Kisses)","ingredients":"nuts, hazelnuts or filberts
rice flour, white, unenriched
butter, without salt
salt, table
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
leavening agents, baking soda","directions":"For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.
Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.
Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.
Return pan to the refrigerator to keep the dough chilled until its time to bake.
Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).
Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.
To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.
Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.
Cookies can be stored in an airtight container for up to a week.
Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.
To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).
Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).
In the meantime, have ready a bowl of iced water.
After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.
Slip hazelnuts out of their skins and allow to dry.
Toast hazelnuts in a 350 F oven for 10-15 minutes.
Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).
Recipe adapted from David Lebovitz via Teressa Murphy.
Recipe makes 35 tiny sandwich cookies.","url":"https://recipe.bluelayer.org/recipe/53021/nocciola-baci-hazelnut-kisses"},{"id":"52985","title":"Black Forest Pumpernickel Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
molasses
cocoa, dry powder, unsweetened
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"In large bowl combine dry ingredients.
Add liquid ingredients.
Mix thoroughly.
Remove dough to floured board.
Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
Oil dough and let rise till doubled in oiled bowl.
Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine.
That's how I do it.
Punch down, knead again till springy, let rest a few minutes, form into loaves.
I form loaves by flattening the dough and folding into thirds.
Place in oiled pans or on oiled cookie sheet.
Bake at 325 to 350 for 50 minutes or until done.
It should sound hollow when thumped on top.
Remove from pans.
Try hard to let cool before cutting with a sharp serrated knife.","url":"https://recipe.bluelayer.org/recipe/52985/black-forest-pumpernickel-recipe"},{"id":"52981","title":"Black Walnut Butter Cookies Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
sugars, granulated","directions":"In a mixing bowl, cream butter.
Combine flour, cornstarch and sugar: add in to butter and mix well.
Stir in walnuts.
Roll in to 3/4 inch balls and place 1 inch apart on greased baking sheets.
Bake at 300 degrees for 20-25 min or possibly till set.
Cold on wire racks.
Dust with confectioners' sugar.
Yield: 6dozen.
\"This part of the SHOW ME STATE has an abundance of black walnuts, so these cookies certainly represent my region of the country.
I created
this recipe after a lot of experimentation...my family thinks they're a hit\"!","url":"https://recipe.bluelayer.org/recipe/52981/black-walnut-butter-cookies-recipe"},{"id":"52972","title":"Oven Roasted Maple Gorp","ingredients":"oats
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract
nuts, almonds
cranberries, dried, sweetened
raisins, seeded
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.
Line cookie sheet with parchment paper, or non stick aluminum foil.
Put maple syrup in a sauce pan, on the stove with cinnamon and vanilla over medium low heat.
Warm syrup mixture for about 2-3 of minutes then remove from heat.
Combine oats, almonds, raisins, cranberries and seeds in a bowl.
Mix in maple syrup, and stir until completely coated.
Spread the maple coated mixture out on prepared cookie sheet and roast 15 minutes.
Remove the mixture from oven and transfer to a bowl, toss the mix to cool it.
When mixture has cooled completely, toss with peanut candy.
Store in plastic bags, or air tight container!","url":"https://recipe.bluelayer.org/recipe/52972/oven-roasted-maple-gorp"},{"id":"52968","title":"Bread Machine Basic Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/52968/bread-machine-basic-bagels-recipe"},{"id":"52947","title":"Paisley Abbey Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
syrup, maple, canadian","directions":"Heat the oven to 150 C (300F ), gas mark 2
Cream butter and sugar together, then add the milk, soda and syrup.
Stir in the flour and oats and mix well.
Roll the dough into 24 small balls and place evenly apart on lightly greased baking sheets.
Bake for 25 mins until golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/52947/paisley-abbey-cookies"},{"id":"52925","title":"White Christmas Truffles","ingredients":"butter, without salt
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt.
Stir continuously until melted and smooth.
Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.
Add the Marshmallow Fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown.
Remove pan from heat.
Carefully pour the mixture into a 9x9 dish that youve lined with wax paper.
Smooth the top.
Place dish in the refrigerator for at least 2 hours.
They have to become completely cooled and set in order to roll.
The timing will differ based on your refrigerator setting.
I have actually allowed them to cool overnight and had great success.
In a food processor, grind the white chocolate chips until flaky.
Pour into a shallow dish.
Once the chocolate mixture has finished cooling in the fridge, remove it from the fridge.
Use a melon baller or small cookie scoop to scoop out teaspoon sized pieces of dough and roll between your hands into a ball.
You will want to work fast so you dont melt the truffle with the heat from your hand.
Roll the truffles in the flaked white chocolate.
Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.
Arrange the truffles on a serving dish or gift container.
Enjoy!
Note: These candies need to be stored in the refrigerator and will be good for at least a week.","url":"https://recipe.bluelayer.org/recipe/52925/white-christmas-truffles"},{"id":"52917","title":"Cranberry Cornbread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened","directions":"Preheat oven to 400 degrees.
Grease a large cookie sheet.
Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
Cut butter into flour mixture with a pastry blender until coarse crumbs form.
Add milk and stir with fork just until a sticky dough forms.
Gently stir sweetened dried cranberries into dough.
Turn the dough out onto a floured surface and knead gently about 10 times.
Pat dough into a 1/2-inch thick circle.
Cut out dough circles with 2 1/2-inch biscuit cutter and place on cookie sheet.
Bake 14 to 18 minutes or until golden brown.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/52917/cranberry-cornbread-scones"},{"id":"52868","title":"Sylt Kakor (Swedish Jam Cake Cookies)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the first three ingredients.
Chill.
Roll out into small rolls - 4 to 6 rolls or selections.
Chill.
After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit.
Make an indentation down the middle.
Fill with your favorite jam.
Cut diagonally and bake in 325F oven for 10 - 15 minutes on cookie sheet.
DO NOT USE THE silicon pads!
Let cool.
Mix glaze and drizzle on top of cookies.","url":"https://recipe.bluelayer.org/recipe/52868/sylt-kakor-swedish-jam-cake-cookies"},{"id":"52843","title":"3-Ingredient Egg-Free Easy Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated","directions":"Prepare the ingredients.
You can use butter instead of margarine.
Leave the margarine or butter at room temperature for a while to soften.
Add sugar to the softened margarine and mix well until it turns white.
Then add cake flour and mix lightly.
It also tastes nice if you add cinnamon powder here.
Wrap the cookie dough in cling film and let it chill in the fridge for about 1 hour.
Roll the dough out thinly on a surface dusted with flour and cut out shapes with a cookie cutter of your choice.
Bake the cookies in a 338F/170C oven for 15-20 minutes.The cooking time may vary depending on your oven.
Adjust the cooking time accordingly.
How to make icing.
Add 1-2 drops of water to 2 tablespoons of powdered sugar and mix until it's creamy.
Don't add too much water.
Put the icing into a piping bag, snip off the end of the bag, and decorate the cookies.
It will harden after letting the cookies sit for a while.
And they are done.
They're easy, crispy and delicious!
I used salted butter/margarine.
There's no need to sift the flour.","url":"https://recipe.bluelayer.org/recipe/52843/3-ingredient-egg-free-easy-cookies"},{"id":"52823","title":"Snowball Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cream butter and 3 tablespoons confectiner's sugar until fluffy in a medium-size bowl.
Stir in flour gradually, then pecans until well blended.
Chill several hours or until firm enough to handle.
Roll dough, a teaspoonful at a time, into marble sized balls between palms of hands.
Place two inches apart on ungreased cookie sheets.
Bake in a slow (325 degrees) oven 20 minutes, or until lightly golden.
Cool on cookie sheets 2 - 3 minutes, remove carefully.
Put remaining confectioner's sugar in a bowl and carefully roll still warm cookies to make a generous white coating.
Cool completely.
Store with waxed paper or transparent wrap between layers in container with tip fitting cover.","url":"https://recipe.bluelayer.org/recipe/52823/snowball-cookies"},{"id":"52803","title":"Scottish Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together.
Roll dough out to about 1/2 inch.
Cut out circles with a cookie cutter.
Cook in ungreased skillet on medium heat (about 300-325 degrees) until golden brown.
Flip and cook on other side.
Cut in half, spread some butter and/or jelly on them and enjoy!","url":"https://recipe.bluelayer.org/recipe/52803/scottish-scones"},{"id":"52754","title":"Peanut Butter Fudge Cookie Dough Bites","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine butter and both kinds of chocolate in a heavy saucepan.
Cook over low heat, stirring constantly, until butter and chocolate melt.
Remove from heat and stir in peanut butter and vanilla.
Mix until combined.
In a small bowl, whisk milk and sugar together.
Add to chocolate/peanut butter mixture.
Combine flour and salt in a small bowl and add to the liquid ingredients and mix until well-combined.
Scoop and roll dough into 1-inch bite-sized pieces and place onto a parchment-lined baking sheet.
Refrigerate until set, about 60 minutes.
Store in the refrigerator or room temperature.","url":"https://recipe.bluelayer.org/recipe/52754/peanut-butter-fudge-cookie-dough-bites"},{"id":"52750","title":"Candy Cane Crisps","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
salt, table
peppermint, fresh
sugars, powdered","directions":"Oven 325.
Beat together butter and powdered sugar until creamy.
Mix in vanilla extract.
Add flour, oats and salt.
Combine well.
Stir in 1/4 cup crushed candy canes.
Roll rounded teaspoonfuls of the dough in the 1/2 cup powdered sugar.
Place balls about 2 inches apart on a greased cookie sheet.
Flatten with a fork in a criss-cross pattern and sprinkle cookies with about 1/4 tsp of remaining crushed candy canes.
Bake at 325 for 18-20 minutes or until the edges of the cookies are SLIGHTLY brown.
Let cookies cool on the pan for about 2 minutes, and then transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/52750/candy-cane-crisps"},{"id":"52735","title":"Peanut Butter Puppy Poppers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"Preheat oven to 375 F. In a bowl, combine flour and baking powder.
In another bowl, combine milk and peanut butter.
Add the peanut butter mixture to the dry ingredients.
Place dough on a lightly floured surface and knead.
Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes.
The original recipe I have says to bake for 20 minutes.
However, I have never baked them for longer than 10-15 minutes.
Cool on a rack and store in an airtight container.
These are perfect to bake around Christmas time to give to your neighborhood four-legged friends!","url":"https://recipe.bluelayer.org/recipe/52735/peanut-butter-puppy-poppers"},{"id":"52732","title":"Cj's Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In 2 quart heavy saucepan melt butter.
Remove from heat and add sugar.
Stir well until blended.
Return to low heat, stir rapidly until reaching a rolling boil.
Add water and corn syrup, mix well.
Stir and cook over low heat to soft crack stage.
(290 degrees F)(usually takes 40-60 minutes).
Remove from heat and add 3/4 cup nuts all at once.
Mix well, then pour into lightly buttered 13 x 9\" foil lined pan.
(If doubling recipe you can just lay a piece of foil out on the counter or use a large rimmed cookie sheet lined with foil).
Quickly spread with metal spatula.
Let cool for 5-7 minutes.
Sprinkle with chocolate chips, and spread evenly after they begin to melt.
Top with 1/4 cup finely chopped Walnuts.
Let cool completely and crack into pieces.","url":"https://recipe.bluelayer.org/recipe/52732/cjs-toffee"},{"id":"21731","title":"Italian Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
nuts, almonds
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F. Cream butter in a bowl.
Gradually add confectioners sugar and salt.
Beat until light and fluffy.
Add almonds and vanilla.
Blend in flour gradually and mix well.
Shape into crescents using about 1 teaspoon for each cookie.
Place on ungreased cookie sheets, and bake for 15 to 20 minutes.
Do not brown.
Cool slightly, then roll in the extra confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/21731/italian-wedding-cookies"},{"id":"21445","title":"Butter Icing for Cookies","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
butter, without salt
vanilla extract","directions":"In a saucepan, over medium heat, heat cream and butter until butter is melted.
Stir in the vanilla and confectioners' sugar.
Remove from heat, and beat with an electric mixer until thick and smooth.","url":"https://recipe.bluelayer.org/recipe/21445/butter-icing-for-cookies"},{"id":"16992","title":"Maple Whole Wheat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
spices, nutmeg, ground
syrup, maple, canadian","directions":"In a bowl, combine flour, baking powder, and baking soda.
Cut in butter and maple syrup.
Stir in fruit and orange peel.
Make a well in center of this mixture; pour in buttermilk.
Stir until moistened.
Pat dough into a ball, and knead on floured surface for 3 minutes.
Shape into a dome.
Place on lightly oiled cookie sheet, and bake at 350F (180C) for 15 minutes.
Then, with sharp knife, score top into quarters, making cut 1/2 inch deep.
Continue baking another 20 minutes; top will be golden brown when finished.","url":"https://recipe.bluelayer.org/recipe/16992/maple-whole-wheat-scones"},{"id":"52715","title":"Dark Chocolate Toasted Coconut Crispy Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a baking sheet with parchment paper, spray lightly with non stick dpray
Melt chocolate until smooth either over a double boiler or in the microwave
Carefully stir in 1/4 cup of toasted coconut, recipe attached below and 1/4 cup cocoa krispies.
Try not to crush them
Pour mixture out on to prepared oarchment covered pan and spread to an even 1/ 4 inch thickness with an off set spatula
Sprinkle remaining 1 cup cocoa krispies on chocolte evenly, pressing gently to stick.
Then sprinkle remaining 1 cup toasted coconut on top and press gently but firmly to stick.
Refigerate until set and hardened about 2 hours.
Break into pieces and serve.
This bark freezes really well to have on hand.
It's great for gifts and delicious crumbled in ice cream and in cookies and brownies.","url":"https://recipe.bluelayer.org/recipe/52715/dark-chocolate-toasted-coconut-crispy-bark"},{"id":"52713","title":"Razzy Fudge Balls","ingredients":"cheese, parmesan, hard
spartan, real semi-sweet chocolate baking chips,
cookies, vanilla wafers, lower fat
raspberries, raw
nuts, almonds","directions":"Combine cream cheese and chocolate and mix until well blended.
Stir in crumbs and preserves and blend well.
Shape into 1 inch balls and roll in chopped almonds.
Chill several hours.","url":"https://recipe.bluelayer.org/recipe/52713/razzy-fudge-balls"},{"id":"52712","title":"No Yeast Pizza Dough Freezer Friendly","ingredients":"salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
spices, basil, dried
water, bottled, generic","directions":"Preheat oven to 450 Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the oil and enough water to combine everything.
Stir first than mix by hand if necessary, it doesnt have to be perfect.
The less mixing the better, you dont want to work the gluten in the flour or it will be hard to shape the dough.
I use a cookie sheet with edges but any pan will do.
I also use parchment paper to line the pan, but flour or cornmeal work also.
By flattening the dough on the parchment lined cookie sheet I dont have to add extra flour or try to move the crust.
Flatten dough to desired shape, working from the middle out.
I use a rectangular shape to fill a small cookie sheet or jelly roll pan.
Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
Add sauce then toppings, leaving some room around the edge for a crust.
Bake for 10-12 minutes.
What Other Variations Can I Try?.
Add more herbs to the crust.
Use different flours, half white half wheat is a favorite at my house.
Use a variety of toppings.
How Can I Make This Healthier?.
Use wheat flour, it is much more nutritious than white all purpose.
Half white, half wheat is a great way to start.
Add more veggies to the sauce and toppings.
Consider a low fat cheese.
How to Freeze.
I highly recommend shaping this no yeast pizza dough before freezing.
That way you dont have to let it thaw.
A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven.
Cover it in tin foil for freezer storage.
Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions.
Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
Wrap well.
I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag.
Store for up to 3 months.
For longer storage wrap separately and seal well.
Label with the date.
Add toppings before or after freezing.
Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
How to Thaw.
Thawing this no yeast pizza dough is optional, it can be cooked from frozen.
I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit.
In the 10 minutes it takes the oven to warm up the double is mostly thawed.
Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more.
Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.","url":"https://recipe.bluelayer.org/recipe/52712/no-yeast-pizza-dough-freezer-friendly"},{"id":"52702","title":"Shhh Secret Secret Cookies","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
oats
vanilla extract","directions":"Blend oatmeal in a blender or processor to a fine powder.
Cream butter, and both sugars.
Add eggs, vanilla.
Mix with flour, oat meal, salt, baking powder, and bicarb.
Add chocolate chips.
Roll into balls and place 2 inches apart on baking paper lined tray.
Bake 10 minutes at 375 degrees (180 C).","url":"https://recipe.bluelayer.org/recipe/52702/shhh-secret-secret-cookies"},{"id":"52697","title":"Best Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cheese, cheddar
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure first 4 ingredients into bowl.
Add grated cheese.
Stir.
Add cooking oil and milk.
Stir to form a soft ball of dough.
Add more milk if needed to make dough soft.
Turn out on lightly floured board and knead gently 8-10 times.
Roll to 3/4 to 1 inch thick.
Cut with biscuit cutter.
Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
Bake in 425 degree oven for 15 minutes or until nicely browned.
Serve plain or with butter.","url":"https://recipe.bluelayer.org/recipe/52697/best-cheese-biscuits"},{"id":"52683","title":"Peach Cobbler Milkshake","ingredients":"ice creams, vanilla
peaches, yellow, raw
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"In a blender, combine all ingredients and mix until smooth.
Top with extra cookie crumbs if desired.","url":"https://recipe.bluelayer.org/recipe/52683/peach-cobbler-milkshake"},{"id":"52668","title":"Cheese Straws","ingredients":"cheese, parmesan, hard
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Grease 3 baking sheets.
Beat the cheeses and butter together until VERY smooth-no chunks.
Mix in flour, salt and cayenne.
Roll out the dough to 1/4 inch thick on a floured board.
Color should be uniform.
With a sharp knife or pastry wheel cut dough into 3/4 inch wide and 3 1/2 inch long strips.
Place on cookie sheet, not touching.
Bake for 8 to 10 minutes.
Watch carefully, you dont want them to brown.
Remove and cool on a rack.
Store in a tightly covered container for 1 week at room temp or 3 months in the freezer (any longer and they taste stale).","url":"https://recipe.bluelayer.org/recipe/52668/cheese-straws"},{"id":"52666","title":"Crusty French Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the yeast in 1 1/2 cups warm (105 to 115F) water.
Let stand until the yeast bubbles.
Stir in the salt and half the flour.
Let stand for 5 minutes, until bubbly.
Stir in the rest of the flour a little at a time until a soft dough forms.
If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, youll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
Cover, and let the dough stand for 15 minutes until it begins to rise.
Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
Divide the dough into three parts to make baguettes.
Shape each into a long, narrow loaf.
Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up.
Cover and let rise again for 45 minutes, until puffy.
Position the oven racks on the very bottom, the center, and the upper center of the oven.
Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level.
Preheat the oven at 465F (regular bake) for at least 20 minutes.
Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep.
Reduce the oven temperature to convection bake at 450F.
Using a spray bottle filled with plain water, spritz the loaves generously.
Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty.
Remove the bread from the oven and cool on a wire rack.
Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the dough setting.
When the dough is ready, continue with step 6.
Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade.
Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl.
Cover, and let rise until the dough is doubled.
After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes.
Drain well and pat dry.
Knead into the dough in step 4.
Proceed as directed.
Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
Chop 1/2 cup walnuts and 1/2 cup dried figs.
Knead into the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
First, the doughits a simple mixture of flour, salt, yeast, and water.
It must be moist rather than dry and stiff.
Ive found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine.
The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture.
Moistness also contributes to a crunchy, chewy crust.
The second important thing is to produce steam in the oven.
I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven.
I use a 12 1/2 x 17 1/2-inch rimmed pan filled with river rocks or landscape rocks.
To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
Rustic loaves require stabilized high heat.
This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven.
The tiles help to maintain a high heat.
Plain unglazed tiles from a flooring supply store work well.
You can also place a baking stone into the oven if you have one.
A kit called the Hearthstone kit works beautifully but is expensive.
Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking.
This does not produce as nice a crust as outlined in step 4 but is a good compromise.","url":"https://recipe.bluelayer.org/recipe/52666/crusty-french-bread"},{"id":"52652","title":"Easy 1-2-3 Shortbread Cookies","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, cream the butter until smooth.
Add the sugar, beating together until combined and fluffy.
Stir in the flour gently until just until incorporated.
Flatten the dough into a disk shape, wrap tightly in plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F.
On a lightly floured surface roll out the dough to 1/4 inch thick.
Cut out shapes using cookie cutters of your choice until all the dough is used.
Place the cookies on a baking sheet lined with parchment paper and bake for aproximately 10 minutes or until lightly browned around the edges.
Cool on rack and store in an airtight container.
Note: These cookies can be made with either powdered sugar or brown sugar instead of regular granulated sugar.
Each variation gives it a subtly different flavour, but they will come out just as nicely.","url":"https://recipe.bluelayer.org/recipe/52652/easy-1-2-3-shortbread-cookies"},{"id":"52640","title":"Oatmeal Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oil, canola
sugars, brown
water, bottled, generic
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground","directions":"cream the margarine, oil and sugar.
add water, mix well.
mix dry ingredients.
add dry ingredients to margarine/sugar mixture.
drop onto greased cookie sheet by tablespoonful.
bake at 375 F for 8 minutes or until done.
let cool for at least five minutes before removing from cookie sheet or they will smush.","url":"https://recipe.bluelayer.org/recipe/52640/oatmeal-cookies"},{"id":"52638","title":"Pork Rolls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cheese, parmesan, hard
wheat flours, bread, unenriched
bacon, meatless","directions":"Preheat oven to 275.
Brown the sausage in a skillet and drain.
Mix in the cream cheese until melted.
Take the crusts off the bread and cut in half.
Spread some cheese mixture on bread halves, top with a bacon slice, roll, and secure with a toothpick.
Bake on a cookie sheet for 30 minutes, or until bacon is done and rolls are browned (I recommend turning them once during baking).","url":"https://recipe.bluelayer.org/recipe/52638/pork-rolls"},{"id":"52631","title":"Lemon Poppy Seed Shortbread Cookies","ingredients":"sugars, granulated
butter, without salt
spices, poppy seed
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 325F.
Cream confectioners' sugar and butter together until fluffy.
Stir in poppy seeds and lemon juice.
Gradually add flour and mix well.
Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
Prick each wedge several times with a fork and sprinkle with sugar.
Bake for about 20-25 minutes or until golden.
Cool for 4-5 minutes before moving to wire racks to cool completely.
When cool, break each circle apart into wedges.","url":"https://recipe.bluelayer.org/recipe/52631/lemon-poppy-seed-shortbread-cookies"},{"id":"52629","title":"Russian Tea Cakes I","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth.
Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.
Mix in the chopped walnuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven.
When cool, roll in remaining confectioners' sugar.
I also like to roll mine in the sugar a second time.","url":"https://recipe.bluelayer.org/recipe/52629/russian-tea-cakes-i"},{"id":"52625","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 275 degrees.
Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball).
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/52625/mexican-wedding-cookies"},{"id":"52623","title":"Ginger Cut-out Cookies (vegan)","ingredients":"oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground","directions":"Preheat oven to 325.
Combine oil, barley malt syrup, maple syrup and hot water.
In a separate bowl, combine the remaining (dry) ingredients.
Mix dry and wet ingredients together.
Roll out thin between wax paper and cut with cookie cutters.
Bake for 10 minutes, or until the bottom of the cookies are slightly brown.","url":"https://recipe.bluelayer.org/recipe/52623/ginger-cut-out-cookies-vegan"},{"id":"52620","title":"Skip the Machine Peach Gelato","ingredients":"peaches, yellow, raw
sugars, granulated
il villaggio, mascarpone cheese,","directions":"Cut peaches into very small pieces.
Arrange peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.
Put frozen peach pieces in a food processor with the sugar and grind briefly.
Add mascarpone or yogurt and pulse until mixture is smooth.
Empty processor into a small container and freeze again, about 20 to 30 minutes.
If gelato freezes solid, process it briefly again before serving.
Note: Depending on the sweetness of the peaches, you may want to add more sugar.","url":"https://recipe.bluelayer.org/recipe/52620/skip-the-machine-peach-gelato"},{"id":"52607","title":"Easy Bake Oven Rice Krispies Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cream, whipped, cream topping, pressurized
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat easy bake oven 15 minutes.
Place margarine and marshmallow cream in the warming cup.
Put on the warming tray and cover.
Warm for nine minutes stirring occasionally.
Half fill the other warming cup with puffed rice cereal.
Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
Take a small amount from the bowl and form a cookie shape.
Place the shapes on a plate.
Refrigerate for about 1/2 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/52607/easy-bake-oven-rice-krispies-treats"},{"id":"52605","title":"Nutty Granola Bars","ingredients":"peanut butter, smooth style, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
spices, cinnamon, ground
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
nuts, walnuts, english
raisins, seeded","directions":"Preheat oven to 325 degrees.
Toast the oats and almonds in the oven for 10 minutes, stirring frequently.
In a pot combine the oil, juice concentrate, and peanut butter.
Cook over medium heat, stirring costantly until peanut butter is melted.
Add cinnamon, toasted oats and almonds, cereal, and raisins.
Stir well until mixture is totally combined.
Spread the mixture evenly in a cookie sheet lined with parchment paper.
Press down firmly.
The thinner the layer, the crunchier the bars will be.
Bake for 30 minutes.
before the bars cool, slice into desired size bars.","url":"https://recipe.bluelayer.org/recipe/52605/nutty-granola-bars"},{"id":"52572","title":"Eggless Pinwheel Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened","directions":"Using a wooden spoon, cream the butter until it's smooth (see tip below.)
Stir in the sugars and vanilla extract until they're evenly blended.
In a separate bowl, whisk together the flour, salt, and baking powder.
Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
Set aside half of the cookie dough.
Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
Divide the chocolate dough in half.
Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic.
Repeat the process for the vanilla dough.
Refrigerate the 4 squares until firm, about 1 to 2 hours.
Unwrap one piece of the chilled vanilla dough, leaving it on the plastic.
Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches.
If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes.
Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side.
Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go.
Wrap the log in the plastic and refrigerate it for at least 2 hours.
Repeat the process with the 2 other pieces of dough.
Heat the oven to 350F Line 2 shiny, heavy baking sheets with parchment paper.
Unwrap one of the logs and slice it into 1/4-inch-thick rounds.
(See tip below for a safe, kid-friendly way to slice dough.)
Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes.
When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool.
Slice and bake the second log as the first.
A Kid-friendly Way to Slice Dough Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log.
Pull the ends up and over the log, crossing them.
Wrap the ends of the floss around your fingers and pull in opposite directions.","url":"https://recipe.bluelayer.org/recipe/52572/eggless-pinwheel-cookies"},{"id":"52545","title":"Cheese Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salad dressing, mayonnaise, regular
cheese, cheddar
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees.
Sift flour and baking powder together.
Cut in mayonnaise and 2 tablespoons butter, until mixture is the consistency of coarse meal.
Add cheese and buttermilk and stir until the mixture is a sticky ball.
Drop by spoonfuls onto a cookie sheet, brush each biscuit with the melted butter.
Makes 30 party size snacks or 8 to 10 dinner sized biscuits.
Bake for 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/52545/cheese-drop-biscuits"},{"id":"52544","title":"\"You Like Cheese?\" Garlic Bread Spread","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
cheese, parmesan, hard
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
lemon juice, raw","directions":"In large mixing bowl, mix all ingredients together.
Fold until all is blended.
Keep refrigerated in mason jars with lids, or in containers with tightly fitting lids.
To make garlic bread, slice french bread and place on cookie sheet.
Spoon spread onto bread.
Toast, bake, or broil until cheese is bubbly and nicely browned.","url":"https://recipe.bluelayer.org/recipe/52544/you-like-cheese-garlic-bread-spread"},{"id":"52543","title":"Mashed Potato Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey","directions":"Preheat oven to 425 degrees.
In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
In another bowl, combine the potatoes,buttermilk,butter, and honey.
Stir the wet ingredients into the dry ingredients just until moistened.
Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough) or roll out to 1/2 inch thickness.
Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares).
Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/52543/mashed-potato-biscuits"},{"id":"52527","title":"For Diets! Moist and Soft Okara Cookies","ingredients":"okara
honey","directions":"Mix and knead the okara and honey together well with your hands.
(Use fresh moist okara as-is, without drying it out.)
If you are including additions, add here.
Roll the dough into balls and press with both hands to form the cookies.
You can optionally make a pattern on them by pressing a fork onto the surface.
Bake in a preheated 390F/200C oven for about 25 minutes (if the cookies are 1 cm thick).
Adjust the time depending on how thick the cookies are.
This version has black sesame seeds.
Add 10 g of black sesame seeds to the basic cookie dough.
With raisins.
Add 20 g of raisins to the basic cookie dough.
I soaked the raisins in hot water after weighing them.
Cocoa flavored.
Add 10 g of pure cocoa powder to the basic cookie dough.
The basic cookie dough is simple and can be paired with anything.
You should try out your own combinations.
If the okara is very moist, try drying it out a bit.
If it's too dry, add a little soy milk to adjust.","url":"https://recipe.bluelayer.org/recipe/52527/for-diets-moist-and-soft-okara-cookies"},{"id":"52526","title":"Cranberry Hootycreek Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"r>Layer the ingredients in a 1-quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:.
Preheat oven to 350F (175C).
Grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8-10 minutes or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/52526/cranberry-hootycreek-cookies-in-a-jar"},{"id":"52516","title":"Homemade Goldfish Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
salt, table
spices, pepper, black","directions":"Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
Roll the dough out on a cookie sheet to 1/8-inch thickness.
(If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.
).
Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
Bake at 350 F until golden and crisp - 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/52516/homemade-goldfish-crackers"},{"id":"52505","title":"Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
sugars, granulated
pumpkin, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat","directions":"Gingersnaps, graham crackers or possibly chocolate wafers, crushed
CRUST: Heat butter on High 1 minute in glass 9\"x9\" pie plate.
Mix crumbs and sugar and save 2 Tbsp.
of mix to sprinkle on top of pie.
Add in remaining crumbs to butter and mix.
Press on sides and bottom of pie plate.
Cook on High for 1 1/2 to 2 min.
Cold before filling.
PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt.
Cook on High 1 1/2 to 2 min or possibly till it begins to boil.
Cold 10 min.
Remove cover from frzn whipped cream, defrost for 1 minute in microwave.
Stir and fold into yogurt.
Mix into cooled pumpkin mix.
Spoon into pie shell and chill for 4 hrs.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/52505/microwave-yogurt-pumpkin-pie-crumb-crust-recipe"},{"id":"52489","title":"One of My Mothers Candies","ingredients":"butter, without salt
sugars, granulated
cookies, graham crackers, plain or honey, lowfat
nuts, pecans
mini semi-sweet chocolate baking chips,","directions":"Preheat oven 350 Fahrenheit
Cover the bottom of pan evenly and completely with Graham cracker
Boil one cup butter and 1 cup of sugar after it starts boiling, boil 2 minutes stirring constantly.
Pour on top of Graham crackers.
Sprinkle 1 cup of your favorite nuts.
Sprinkle 1 cup of mini chocolate chips.
Bake for 10 minutes
Let sit till it cools cut into pieces.
Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/52489/one-of-my-mothers-candies"},{"id":"52485","title":"Duimpjes - Dutch Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
spices, anise seed","directions":"Preheat oven to 400F.
Cream butter and sugar together until light and fluffy.
Sift flour, salt and baking powder together; add alternatively with the milk to the creamed mixture.
Add almonds and anise seed; mix thoroughly.
Drop from a teaspoon onto a baking sheet.
Bake for 12 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/52485/duimpjes-dutch-cookies"},{"id":"52475","title":"ANZAC Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 350F.
Line two baking sheets with parchment paper.
In a large bowl, combine flour, oats, sugar, coconut, and salt.
In a small saucepan over medium heat, melt butter with syrup.
Dissolve baking soda in boiling water, and add to butter mixture.
Stir to combine.
(Be careful; it will bubble up considerably.)
Add butter mixture to dry ingredients and stir to combine.
Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart.
Flatten with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through.
Transfer to wire racks to cool.
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/52475/anzac-biscuits"},{"id":"52468","title":"Wheat Free Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic
oil, olive, salad or cooking
spices, parsley, dried
spices, cinnamon, ground","directions":"Mix all ingredients together.
Let stand for about 10 minutes until batter thickens.
Drop by Teaspoon onto cookie sheet lined with parchment paper.
Flatten with finger diped in spelt flour.
Bake at 400 F for 20 minutes.
Turn off oven and leave cookies in oven over night to crisp.","url":"https://recipe.bluelayer.org/recipe/52468/wheat-free-dog-biscuits"},{"id":"52447","title":"Chocolate Chip Bar Cookies Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Mix together:","url":"https://recipe.bluelayer.org/recipe/52447/chocolate-chip-bar-cookies-recipe"},{"id":"52434","title":"Pumpkin Polenta","ingredients":"pumpkin, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Preheat the oven to 400 degrees.
Put the pumpkin in water in a roasting pan on the lower rack of the oven.
Bake until very well done and tender, about one hour.
Remove and cool slightly.
Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth.
Keep warm.
In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.
Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal.
Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes.
Add the pumpkin puree and butter.
Adjust the salt and pepper.
Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan.
Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds.
Invert the pan to unload.
Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat.
Carefully add the polenta and sear about two minutes on each side and drain on a paper towel.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/52434/pumpkin-polenta"},{"id":"52427","title":"Elsas Scottish Oat Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Combine dry ingredients in large bowl.
Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form.
Add the ice cold water and stir vigorously with a fork until dough comes together.
(The process is very similar to making biscuits, shortcakes and the likedont overwork the dough.)
Transfer to a lightly floured surface, and shape dough into a ball.
Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick.
(Grammie emphasized that you dont want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.)
Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter.
Place on parchment-lined baking sheets for baking.
Repeat with remaining dough.
Bake at 350 degrees F until golden (check at 8 minutes).
Makes about 2 dozen.
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.","url":"https://recipe.bluelayer.org/recipe/52427/elsas-scottish-oat-cakes"},{"id":"52418","title":"Swedish Nut Balls","ingredients":"butter, salted
sugars, powdered
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans","directions":"Preheat the oven to 325 degrees.
In a bowl, cream together butter and 3/4 cup of the powdered sugar.
Add the flour, vanilla and ground pecans.
Stir to combine.
Shape dough into balls, using a slightly rounded teaspoon for each.
Place 2 inches apart on a parchment-lined cookie sheet.
Bake until the edges turn gold, about 20 minutes.
Transfer cookies to a rack to cool.
Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months.
Defrost 30 minutes.
Just before serving, place the remaining cup of powdered sugar in a plastic bag.
Add several cookies and shake gently to dust with sugar.
Repeat with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/52418/swedish-nut-balls"},{"id":"52409","title":"Chocolate Tipped Butter Cookies","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"In mixixng bowl cream 1 cup butter and sugar.
Add flour and vanilla and mix well.
Cover and refridgerate for 1 hour.
Shape 1/2 cup of dough into 1/2 inches long logs.
Cut logs into 2 1/2 inches pieces.
Place on ungreased baking sheet.
Bake at 350* for 12-14 minutes or until lightly browned.
Cool on wire racks.
In microwave or double boikler melt chocolate and remaining butter.
Dip one end of cookie into chocolate and then into nuts.
Place on wax paper until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/52409/chocolate-tipped-butter-cookies"},{"id":"52396","title":"Peanut Butter Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract","directions":"Preheat oven to 350 F.
In a medium mixing bowl combine the flour, baking soda, and salt.
In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
Pour the flour mixture over the peanut butter mixture and stir until barely combined.
Let the mixture sit for five minutes then give it one more quick stir (just a stroke or two).
Now drop the dough by heaping tablespoonfuls onto parchment-lined baking sheets, spacing them a couple inches apart.
Press down on each one gently with the back of a fork.
(Note: this is a loose batter, so if youre set on doing criss-crosses on the top of each cookie you should chill the batter for an hour or so before this step.)
Bake for 10-11 minutes, but keep and eye on them and dont over bake or they will be dry.
Remove pans from oven and set them on a rack.
Let cookies cool on the pan for five minutes and transfer to a cooling rack.
Adapted from 101cookbooks.","url":"https://recipe.bluelayer.org/recipe/52396/peanut-butter-cookies-vegan"},{"id":"52387","title":"Hand Ground and Oven Roasted Cornmeal Mush","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"I use a Country Living mill and Walton's whole yellow corn.
Pick through it and discard cob, rocks and sorry looking corn.
If you are on a soy free diet, fall over dead.
There is some soy seed in this corn due to shared feed bins at the storage facilities.
Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350 OR until it smells good.
Remove from oven and let stand until completely cool.
Grind in hand mill and rejoice at the roasted corn smell filling your house.
While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
I have well water without chlorine added.
When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
Place in the refrigerator uncovered if you wish.
The oil will protect it.
You now have several days, to a week, of eating depending on how many \"mush eaters\" you have in the family.","url":"https://recipe.bluelayer.org/recipe/52387/hand-ground-and-oven-roasted-cornmeal-mush"},{"id":"52386","title":"Yummy Baked Taters or Wedges","ingredients":"potatoes, raw, skin
spices, cumin seed
spices, paprika
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 220C or 200C if fan forced.
If using baby potatoes, wash and dry them and then cut into quarters.
If using larger potatoes cut into rouughly 1 inch pieces.
I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl.
The plastic bag is the easiest and least messy option.
Add in the remaining ingredients and ensure thoroughly mixed.
Pour the potatoes out onto a flat tray in a single layer.
I like to use cookies sheets.
You dont need to grease the trays as the potatoes are already coated.
Place in the oven and turn after 20 minutes.
Cook until done to your liking.
Mine usually take 40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/52386/yummy-baked-taters-or-wedges"},{"id":"52383","title":"Knackebrot (German Crispy Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix and knead all ingredients throughly.
Spread and roll dough thinly on a greased cookie sheet (only about 1/8th of an inch thick).
Spread sesame seeds evenly on top of dough, and roll with rolling pin again to make sure seeds stick to the dough.
Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork.
Bake for 20 minutes at 425 F (220 C).
When done, don't put bread in any closed container, or it will get soft!","url":"https://recipe.bluelayer.org/recipe/52383/knackebrot-german-crispy-bread"},{"id":"52381","title":"Oatmeal Chocolate Chip Cookies (No Eggs)","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
oats
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter or margarine, sugars and vanilla until light and fluffy.
Add flour and salt, mix well.
Dissolve baking soda in boiling water and add to mixture.
Stir in rolled oats, raisins and chocolate chips.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
Don't over cook.
(There are no eggs in this recipe, I didn't forget to type it down).
Makes 3 dozen","url":"https://recipe.bluelayer.org/recipe/52381/oatmeal-chocolate-chip-cookies-no-eggs"},{"id":"52378","title":"Anzac Biscuits","ingredients":"oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
leavening agents, baking soda","directions":"Combine until soft and moldable dough consistency.
Space out on a flat tray leave enough room between each cookie so it can speard.
Bake at 180 degree.
Until golden brown
will be still be a little soft.","url":"https://recipe.bluelayer.org/recipe/52378/anzac-biscuits"},{"id":"52374","title":"Chocolate Snaps","ingredients":"sugars, granulated
oil, olive, salad or cooking
molasses
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
and grease or spray a cookie sheet.
In a large bown, mix together sugar, vegetable oil, and molasses.
Combine remaining dry ingredients and stir until there are no more streaks.
Add dry ingredients to sugar mixture and blend thoroughly.
The mixture will be dry.
Add just enough water, soy milk, or milk to form a very stiff dough.
Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.
Bake for 10 minutes, then immediately transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/52374/chocolate-snaps"},{"id":"52367","title":"Ultimate Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, salted
sugars, granulated
sugars, brown
syrups, corn, light
molasses
vanilla extract
leavening agents, baking soda","directions":"Set your oven to 200 degrees.
Spray a large cookie sheet with non-stick cooking spray, and set aside.
Also spray a large (very large works best) metal or ceramic mixing bowl with non-stick cooking spray.
Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm.
Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later.
Melt the butter in a saucepan over medium heat.
Stir in the molasses, corn syrup, brown sugar, and granulated sugar.
Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally.
Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda.
The mixture will foam and lighten up.
Stir until blended.
Pull the mixing bowl with the popcorn out of the oven.
Slowly stir the caramel into the popcorn.
I find a rubber spatula works best for this.
Carefully keep stirring until the popcorn is evenly coated.
Do be careful, the caramel is really hot!
At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc.
Pour onto the greased cookie sheet and spread out evenly.
Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes.
Once done, pour back into a large mixing bowl.
The caramel popcorn will still be stightly tacky.
Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.","url":"https://recipe.bluelayer.org/recipe/52367/ultimate-caramel-popcorn"},{"id":"52332","title":"Confetti Cookie Mix","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Layer ingredients in a 1 quart jar.
Attach a gift card that reads: To make cookies:.
Preheat oven to 350F Place contents of jar, 1/2 cup softened butter, 2 tbsps water, 1/2 tsp vanilla, and 1 egg in a large bowl.
Stir until combined.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes until set.
Cool 5 minutes, remove to rack, cool.","url":"https://recipe.bluelayer.org/recipe/52332/confetti-cookie-mix"},{"id":"52326","title":"Dark Chocolate Dipped Dried Apple Slices","ingredients":"apples, raw, with skin
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Lay a piece of parchment paper over a cookie sheet.
Dip half of each apple slice into melted chocolate, then sprinkle with nuts.
Set the apple on the cookie sheet.
Continue on with remaining slices.
Move tray to the refrigerator.
Let apples cool in the fridge for 25 minutes, until chocolate has set before enjoying.
Store in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/52326/dark-chocolate-dipped-dried-apple-slices"},{"id":"52311","title":"Shortbread Supreme","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Stir in flour by hand until the dough is smooth.
Extra flour can be added if the dough is not stiff enough to roll out.
On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned.
Cool on cookie sheets for a few minutes before transferring to wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/52311/shortbread-supreme"},{"id":"52299","title":"Egg-free Oatmeal Cookies Low Fat Recipe","ingredients":"sugars, brown
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oats
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 350*F.
Grease a cookie sheet or use parchment paper.
In a medium bowl stir together the brown sugar, white sugar or Splenda and applesauce.
Sift together the flour, baking powder, salt and cinnamon.
Stir into the applesauce mixture.
Add the rolled oats, raisins, and chopped nuts (if desired).
stir until combined.
Drop by rounded teaspoonfuls onto the prepared cookie sheet.
Bake for 10 minutes.
Allow cookies to cool slightly before removing from baking sheet.","url":"https://recipe.bluelayer.org/recipe/52299/egg-free-oatmeal-cookies-low-fat-recipe"},{"id":"52282","title":"Frosted Grapes","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated","directions":"Rinse grapes, pull grapes from stems and place into a plastic resealable bag.
Add sugar to bag and lightly shake to evenly coat all grapes.
Pour sugar coated grapes onto metal cookie sheet or cake pan in a single layer.
Place pan in the freezer for at least 1 hour (or even up to 3 weeks).
For storage convenience, once grapes are frozen, they can be returned to a bag and stored in the freezer.","url":"https://recipe.bluelayer.org/recipe/52282/frosted-grapes"},{"id":"52280","title":"Choco Overload Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
vinegar, distilled
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
water, bottled, generic","directions":"Sift sugar, coco powder, all purpose flour, and salt together in a large bowl.
Make three wells in the mix put the water in one, vinegar in another, and the melted margarine in the last.
Preheat oven To 350F for 5 minutes.
Mix well then put drops about the size of a super ball on a large cookie sheet
Bake for 20 to 25 minutes or until the cookies chek out done.","url":"https://recipe.bluelayer.org/recipe/52280/choco-overload-cookies"},{"id":"52256","title":"Crispy Chocolate Peanut Butter Cookie Dough Truffles","ingredients":"peanut butter, smooth style, without salt
butter, without salt
vanilla extract
sugars, powdered
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth.
Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined.
At this point you should have a cookie dough (depending on your brand of peanut butter you may need a little more sugaradd it 1-2 tablespoons at a time while mixing).
Using a spatula, gently fold in crisped rice cereal so it gets distributed through the batter, adding more if desired.
Be careful not to crush all the cereal so it stays crispy.
Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet.
Some of the balls will have crisped rice edges sticking out and some may be crumbly.
Thats okay, just roll as smooth as you can, occasionally squeezing the dough together if needed.
Refrigerate for 60-90 minutes.
Melt chocolate in either the microwave (I melt in 30-second increments while stirring) or in a double boiler.
Remove peanut butter balls from the fridge and dip in chocolate, then place back on parchment.
Refrigerate for 30 minutes before serving.
Store in the refrigerator!
Note: if you want the peanut butter drizzle, I simply melted 1/2 cup of peanut butter chips then used a spoon to drizzle.","url":"https://recipe.bluelayer.org/recipe/52256/crispy-chocolate-peanut-butter-cookie-dough-truffles"},{"id":"52255","title":"Crispy Chocolate Peanut Butter Pretzel Balls","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter.
If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted.
Be careful not to burn the chocolate.
Mix in the pretzels and rice cereal until everything is coated and well incorporated.
Drop by the teaspoonful onto a lined cookie sheet and place in the fridge.
Once hardened, you can transfer to a bag or container.
These are best stored in the fridge.","url":"https://recipe.bluelayer.org/recipe/52255/crispy-chocolate-peanut-butter-pretzel-balls"},{"id":"52254","title":"Carolyn's Spicy Cheese Cookies","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Using hands, cream butter and cheese.
Add dry ingredients.
Mix well.
Form small balls and flatten with fork on ungreased cookie sheet.
Bake at 350 for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/52254/carolyns-spicy-cheese-cookies"},{"id":"52245","title":"Cinnamon Sugar Sweetie Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cinnamon, ground","directions":"r>Combine ingredients and store in an airtight container -- attach the following instructions.
INSTRUCTIONS:.
Combine 1/2 cup sugra and 1 tbls cinnamon in a small bowl, set aside.
Cream 1 cup butter till light and fluffy.add 2 eggs, blend in cookie mix.mix well.
Shape dough into 1\" balls.roll in cinnamon sugar mix.
Arrange 2\" apart on ungreased cookie sheet --
Bake at 350* for 15-18 minutes.
cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/52245/cinnamon-sugar-sweetie-mix-in-a-jar"},{"id":"52232","title":"Tasty Baked Tortilla Chips","ingredients":"corn, sweet, white, raw
oil, olive, salad or cooking
lime juice, raw
spices, cumin seed
spices, chili powder
salt, table","directions":"Preheat oven to 350.
Cut beach tortilla into 8 chip-sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice.
Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes.
Rotate the pan and bake for another 7 minutes or until the chips are crisp, but not too brown.
Serve with salsas (such as Pineapple Mango Salsa) or guacamole.","url":"https://recipe.bluelayer.org/recipe/52232/tasty-baked-tortilla-chips"},{"id":"52228","title":"Multigrain Pita Bread with Sun Dried Tomato","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52228/multigrain-pita-bread-with-sun-dried-tomato"},{"id":"52217","title":"Honey Nut Chocolate Chunk Cookies","ingredients":"oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
nuts, walnuts, english
nuts, almonds
oil, olive, salad or cooking
honey
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 180 C
Put the oats in a food processor and whiz until fine
Put whizzed oats in a large bowl with the baking powder, salt and cinnamon
Put walnuts and flaked almonds in the food processor and whiz
Stop every now and then to scrape the sides down, then whiz again...until crumbly
Pour the EVOO into the foid processor and whiz until smooth like nut butter.
This could take ten minutes.
Warm up the honey in a microwave safe jug for 30 seconds in the microwave
Mix the warm honey into the nut butter, allow to cool
Pour the walnut mixture into the dry ingredients, mix together
Mix in the raisins and chocolate chunks
Roll small balls of mixture and place them well spaced on an ungreased cookie sheet (or two)
Gently press down the cookies
Bake for 12-15 minutes, keeping a close eye on them to prevent them burning
Remove from the oven and allow cookies to cool for five minutes on cookie sheets before moving to a wire rack to cool completely
Makes 16-18 little cookies","url":"https://recipe.bluelayer.org/recipe/52217/honey-nut-chocolate-chunk-cookies"},{"id":"52182","title":"Ritz Crunch","ingredients":"cookies, graham crackers, plain or honey, lowfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Follow the procedure for the cornflake crunch, substituting the crackers for the cornflakes.
Ritz crunch is used in the Celery Root Ganache dessert (page 214).","url":"https://recipe.bluelayer.org/recipe/52182/ritz-crunch"},{"id":"52143","title":"Dulce de Leche Cookie Sandwiches (Alfajor)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
dulce de leche
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Preheat your oven to 350 degrees F.
In a food processor, combine flour, sugar, salt and butter.
Pulse until dough comes together into a ball.
If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball.
Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick.
Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet.
Bring the dough scraps together and gently press into a ball.
Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
Bake the cookies until they are golden and firm, about 15 to 20 minutes.
Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg.
Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie.
Place the cookies on a platter, dust them with powdered sugar, and serve.","url":"https://recipe.bluelayer.org/recipe/52143/dulce-de-leche-cookie-sandwiches-alfajor"},{"id":"52125","title":"Hot Cheese Cookies","ingredients":"butter, without salt
cheese, cheddar
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, pepper, red or cayenne
spices, paprika
spices, parsley, dried","directions":"Mix ingredients by hand or with mixer.
Dough will be very stiff.
Roll into 4 thin logs in waxed paper.
Chill or freeze.
When ready to use, slice into thin rounds and place on greased baking sheets.
Bake at 350F for 10 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/52125/hot-cheese-cookies"},{"id":"52104","title":"5 Minute Peanut Brittle Recipe","ingredients":"oil, corn, peanut, and olive
sugars, granulated
leavening agents, baking soda","directions":"Pour sugar into a large skillet and bring to a liquid-state over high heat.
Add in peanuts and when it starts to boil, add in soda.
Simmer at a low boil for 1 minute, stirring so it doesn't stick.
Pour onto a buttered cookie sheet.
Cold, break into pcs, Enjoy!
The River Rat","url":"https://recipe.bluelayer.org/recipe/52104/5-minute-peanut-brittle-recipe"},{"id":"52096","title":"Almond Crescents","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"IN THE FOOD PROCESSER (preferred) ---------------.
Process almonds and sugar until almonds are ground very fine.
Cut the butter in chunks and, with the motor running, add.
Process until smooth and creamy.
Scrape down bowl.
Add flour and salt, pulse until flour is just incorporated.
OR IN THE MIXER--------------.
Soften butter.
Grind almonds.
Mix sugar and cinnamon for topping.
Combine almonds, sugar and butter in a mixing bowl, beat until light and fluffy.
Add flour and salt, mix on low speed until combined.
FOR EITHER METHOD--------------.
Form dough into a thick disk, wrap in plastic or wax paper and refrigerate for 2 hours, or until firm.
Preheat oven to 325 degrees f.
Divide dough into 8 portions, work with one section at a time keeping the remainder in the fridge.
Knead dough with floured hands until malleable, press into a square and cut into 8 equal portions.
Roll each into a 3/4.
round ball.
Roll each ball on a counter into a 3\".
cylinder with tapered ends.
Bend to form a crescent.
Place about 1\".
apart on a cookie sheet and bake for 14-16 minutes, until set, but not browned.
Cool on pan for 10 mins and, while still warm, use a small angled spatula to dip and gently roll them in the topping.
Place on a rack to cool, store in an airtight container for about a month.","url":"https://recipe.bluelayer.org/recipe/52096/almond-crescents"},{"id":"52091","title":"Tomato Head's Spooky Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
leavening agents, baking soda
sugars, brown
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, spices and baking soda.
Place in the bowl of a stand mixer.
Add sugar and mix until incorporated.
Add butter and mix until it resembles sand.
Add molasses and milk and mix until smooth dough forms.
Remove dough from mixer, place between two sheets of wax paper and roll out to a thickness of 1/4 inch.
Refrigerate dough over night.
Cut dough out into desired shapes, place on a baking sheet lined with parchment paper and bake in a 350 degree oven for 8-10 minutes.
Do not over bake.
Remove from oven and allow to cool on cookie sheet.
Decorate with icing.","url":"https://recipe.bluelayer.org/recipe/52091/tomato-heads-spooky-gingerbread-cookies"},{"id":"52053","title":"Bread Machine Dog Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched","directions":"Use dough cycle.
Roll dough to 1/4\" thickness.
Cut with cookie cutters or possibly knife.
Place on baking sheets sprinkled with cornmeal.
Cover with clean kitchen towels and let rise in hot place about 45 min.
Bake at 325-degrees for 45 min.
When all are baked, turn off oven and return all cookies to cooling oven overnight to harden.
Store in airtight container.
[Using a 3.5\" bone shaped cutter, I get about 30-35 cookies from this recipe.
Sam the Wonder Dog adores them.]","url":"https://recipe.bluelayer.org/recipe/52053/bread-machine-dog-cookies-recipe"},{"id":"52038","title":"Parsley Parmesan Chicken","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
bread crumbs, dry, grated, plain
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Asembly Directions - Bake on Cooking Day.
Pour chicken parts and salad dressing into a freezer bag.
Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag.
Put both bags into another gallon freezer bag.
Seal, label, and freeze.
To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator.
Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Assemby Directions - Pre-Bake for Cooking Day.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour, or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Remove from oven and cool.
Put baked chicken pieces into a freezer bag or rigid freezer container.
Label and freeze.
To serve: Place frozen chicken in a 9x13 baking dish or pan.
Warm in 400 degrees oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/52038/parsley-parmesan-chicken"},{"id":"52034","title":"White Chocolate-Covered Strawberries","ingredients":"strawberries, raw
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"Line a cookie sheet with parchment or wax paper, and set aside.
Pour the sugar into a small bowl, and set aside.
In a microwave-safe bowl, melt the white chocolate in 30 second increments, stirring after every 30 seconds, until the chocolate is melted and smooth.
Take each strawberry, and dip it in the white chocolate, so that the chocolate covers all but the top third of the strawberry.
Quickly sprinkle the bottom third of the berry with the blue sugar.
Set the dipped strawberry on the lined cookie sheet.
Repeat with the other strawberries.
Refrigerate the dipped strawberries for at least 30 minutes before serving.
Enjoy, and Happy 4th of July!
Makes as many dipped strawberries as you want!
Adapted from Grin and Bake It.","url":"https://recipe.bluelayer.org/recipe/52034/white-chocolate-covered-strawberries"},{"id":"52031","title":"Gluten Free Melt-In-Your-Mouth Shortbread","ingredients":"cornstarch
sugars, powdered
rice flour, white, unenriched
butter, without salt","directions":"NOTE #1 - See the variation on the dough by Chef #1178009.
NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS \"UPDATE(12//15/09)\".
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms.
Refrigerate one hour.
Shape dough into 1\" balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300 degrees F(150 degrees C) for 20-25 minutes or until edges are lightly browned.
VARIATIONS: Form balls as above.
Roll in finely crushed corn flakes or crushed nuts.
Press top of ball with thumb.
Add a dab of jelly.
Mix in 2 tbls.
finely chopped citrus peel and/or 2 tbls.
finely chopped nuts.
Flatten with lightly floured fork.","url":"https://recipe.bluelayer.org/recipe/52031/gluten-free-melt-in-your-mouth-shortbread"},{"id":"52022","title":"Spiced Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
salt, table
nuts, almonds
sugars, powdered","directions":"Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream the butter and 1 cup powdered sugar until smooth.
Beat in the vanilla.
Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt.
Add the ground nuts and stir until well-blended.
Form dough into a 2-wide log, cover and chill in refrigerator until firm, about 30 minutes.
In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon.
Set aside.
Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart.
Bake for 15 minutes or until just beginning to brown.
Remove from oven and set on cooling rack until cool enough to handle, but still warm.
Using a small sieve, dust the tops with the cinnamon sugar mixture.
Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency.
Dont be alarmed when youre mixing the dough and it seems dry.
Its okay, I promise.
Cooling it in the fridge will firm up the dough and it should turn out just dandy.
Theyre powdery and crunchy, much like biscotti.
Eating one alongside a cup of hot coffee or chai is a total pleasure.","url":"https://recipe.bluelayer.org/recipe/52022/spiced-mexican-wedding-cookies"},{"id":"52008","title":"Rosemary Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
Stir in the flour salt and rosemary until well blended.
The dough will be somewhat soft.
Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F (190 degrees F).
Line cookie sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
Cut into rectangles 1 1/2x2 inches in size.
Place cookies 1 inch apart on the lined cookie sheets.
Sprinkle the remaining sugar over the tops.
Bake for 8 minutes in the preheated oven, or until golden at the edges.
Cool on wire racks, and store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/52008/rosemary-shortbread-cookies"},{"id":"51969","title":"Roasted Radishes","ingredients":"radishes, raw
oil, olive, salad or cooking
salt, table","directions":"Wash, trim and quarter radishes.
toss radishes in small bowl with olive oil.
spread on cookie sheet (I line it with foil for easier clean up).
sprinkle with salt.
roast at 375 for 20 to 25 minute.","url":"https://recipe.bluelayer.org/recipe/51969/roasted-radishes"},{"id":"51968","title":"Really Popular Milky Bread Rolls! Made with a Bread Machine","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, canned, condensed, sweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Add the ingredients into the bread machine in the order listed, and let the machine handle the dough until the first rising.
After the first rising has ended, divide the dough into 8 equal portions and shape into balls, cover with a well-wrung out cloth, and let rest for 10 minutes.
Shape the dough into balls again after it has rested.
Lightly press down on the dough to deflate it.
(You can press the dough on your palms.)
Pinch the outside of the dough, and roll it back up.
(Use the palm of your hand for this as well).
Neaten up and line the rolled dough up on a cookie sheet.
Cover with a well-wrung out cloth and let rise for the second time until 1.5~2 times the size.
(The dough will rise rapidly in the summer, leave it to proof in a cool room).
This photo shows the dough after it has risen for the second time.
Take this time to preheat the oven to 180C.
Lightly sprinkle the surface with bread flour, and cut a slit into the front with a knife that cuts well.
Slash the tops of the rolls.
Bake in an oven preheated to 180C for about 15 minutes, and it is done!
These rolls have a milky, subtly sweet fragrance!
Eat with pasta or stew.
They're also delicious on their own!
If you break the rolls apart like this after they've cooled down a bit and still warm, they're so fluffy and moist!
I recommend this bread for kids with egg allergies.","url":"https://recipe.bluelayer.org/recipe/51968/really-popular-milky-bread-rolls-made-with-a-bread-machine"},{"id":"51950","title":"Best Ever Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, nutmeg, ground
butter, without salt
sugars, granulated
cream, sour, cultured","directions":"Preheat oven to 350 degrees F (175 degrees C).
Combine flour, salt, baking soda and nutmeg.
Cream together the butter and sugar.
Blend in the sour cream; add dry ingredients.
Chill dough for 1 hour.
Roll to 1/2 inch thickness on a sugar and floured surface.
Cut with cookie cutter; bake on ungreased cookie sheet for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/51950/best-ever-sugar-cookies"},{"id":"51925","title":"Homemade No-Cook Cookie Balls","ingredients":"nuts, almonds
honey
vanilla extract
oats
mini semi-sweet chocolate baking chips,
seeds, flaxseed","directions":"Mix together the almond butter, honey and vanilla in a medium bowl.
Add in the oats, chocolate chips and flaxseed and mix well.
Roll the mixture into 1-inch balls and place on wax or parchment paper.
Stick in the refrigerator for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51925/homemade-no-cook-cookie-balls"},{"id":"51908","title":"Cottage Cheese Icebox Cookies","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table","directions":"Blend butter and cottage cheese well.
Sift dry ingredients and add gradually to first mixture.
Form into thin roll and chill overnight.
Slice thinly and place on cookie sheet.
Bake at 350 degrees for 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/51908/cottage-cheese-icebox-cookies"},{"id":"51899","title":"Caramel Nut Acorn Cookies","ingredients":"butter, without salt
sugars, brown
nuts, pecans
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
candies, caramels
water, bottled, generic
nuts, pecans","directions":"Preheat oven to 350F (180C).
Melt the butter in a 2-quart sauce pan.
Remove from the heat.
Stir in brown sugar, vanilla, and the finely chopped pecans.
Add flour and baking powder, mixing well.
Shape rounded teaspoons of dough into rounds with slightly peaked tops.
Place on ungreased cookie sheets.
Bake for 15 to 18 minutes.
Remove to a rack to cool.
In a double boiler, melt the caramels with the water.
Remove from the heat.
Dip the bottom flat ends of the cookies into the caramel and then into the chopped pecans.
Place on waxed paper until caramel is thoroughly set.
Makes about 3 dozen cookies.
Make It Easier:
Place the nuts for dipping into a disposable aluminum pie tin.
Discard after using to make clean-up simpler.","url":"https://recipe.bluelayer.org/recipe/51899/caramel-nut-acorn-cookies"},{"id":"51890","title":"Cranberry Orange Cookies With Crystallized Ginger","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
sugars, powdered
cream, whipped, cream topping, pressurized
orange juice, raw
orange juice, raw
cranberries, dried, sweetened
spices, ginger, ground
orange juice, raw
sugars, powdered
orange juice, raw","directions":"Combine flour, baking powder and salt.
Cream sugar and shortening together until light and fluffy.
Add cream, orange extract and grated orange rind.
Gradually add flour mixture.
Fold in cranberries and candied ginger.
Form dough into 2 logs, each about 1 1/2- inches in diameter.
Wrap in waxed paper and chill for at overnight.
Preheat oven to 375 and lightly grease cookie sheets.
Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
For glaze mix together orange juice, powdered sugar and food coloring.
Drizzle on cooled cookies.","url":"https://recipe.bluelayer.org/recipe/51890/cranberry-orange-cookies-with-crystallized-ginger"},{"id":"51883","title":"Vegan Wholesome Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
vanilla extract
water, bottled, generic","directions":"If your coconut oil is not already liquefied, place the container in a pot of hot water.
Mix the dry ingredients in one bowl.
Mix the wet ingredients in another bowl.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Bake at 350F for 18-24 minutes.","url":"https://recipe.bluelayer.org/recipe/51883/vegan-wholesome-chocolate-chip-cookies"},{"id":"51879","title":"No Rise Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table","directions":"Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.","url":"https://recipe.bluelayer.org/recipe/51879/no-rise-pizza-dough"},{"id":"51876","title":"Chocolate Avalanche (No Bake Cookies)","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"*Note: Use a food processor for easiest preparation.
Line cookie sheets with waxed paper.
In the top of a double boiler over simmering water, melt chocolate pieces.
Fit the steel knife blade into the work bowl of a
food processor.
Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl.
Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.
Drop by teaspoonfuls onto waxed paper.
Let stand 30 minutes or until set.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/51876/chocolate-avalanche-no-bake-cookies"},{"id":"51872","title":"Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth.
Gradually add flour, beating on low speed until well blended.
Divide dough into 3 equal parts; wrap individually in plastic wrap.
Refrigerate 3 to 4 hours or until firm enough to roll.
Heat oven to 375F (190C).
On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator).
Cut circle into 12 wedges.
Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge.
Starting at wide end, roll toward the point.
Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet.
Brush with melted butter.
Stir together sugar and cinnamon; sprinkle over cookies.
Bake 15 to 20 minutes or until golden.
Remove from cookie sheet to wire rack.","url":"https://recipe.bluelayer.org/recipe/51872/rugelach"},{"id":"51861","title":"Blueberry Almond Granola","ingredients":"oats
spices, cinnamon, ground
vanilla extract
blueberries, raw
nuts, almonds
honey","directions":"Heat oven to 350.
Stir all ingredients together.
Spread out onto 2 foil covered cookie sheets.
Place in oven.
Stir after approximately 6 or 7 minutes.
Continue cooking for a total time of 12 minutes or until golden brown.
Let cool completely.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/51861/blueberry-almond-granola"},{"id":"51848","title":"Chocolate Almond Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds","directions":"On large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer.
(Or, line large cookie sheet with waxed paper.)
In large microwave-safe bowl, microwave half of chocolate on high 20 seconds.
Stir and repeat until chocolate just melts, about 1 minute 20 seconds total.
Stir in remaining chocolate until melted.
Cool 3 minutes (for a shiny finish).
Stir in almonds until evenly coated.
With measuring teaspoon, drop 1 spoonful of mixture into mini-muffin cup or onto waxed paper.
Repeat with remaining mixture and cups.
Refrigerate at least 20 minutes or until set.
Chocolate clusters can be refrigerated in an airtight container up to 1 month.","url":"https://recipe.bluelayer.org/recipe/51848/chocolate-almond-clusters"},{"id":"51841","title":"Cocoa Shortbread Diamonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Pulse flour, confectioners sugar, cocoa powder, and salt in a food processor to combine.
Add butter and vanilla, and process until mixture comes together.
Shape the dough into a ball.
Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2 by 2 1/2-inch diamond-shape cookie cutter.
Space 1 1/2 inches apart on baking sheets lined with parchment paper.
Bake cookies until firm to the touch, 20 to 25 minutes, rotating sheets halfway through.
Let cookies cool completely on wire racks.
Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water.
Drizzle chocolate over tops of cookies.
Let set before serving, about 30 minutes.
Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/51841/cocoa-shortbread-diamonds"},{"id":"51817","title":"Apple Crumble","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown","directions":"Preheat oven to 400F.
Peel and core apples
Slice apples as thin as possible.
I use a food processor to cut them fast, thin and even.
Mix sugar and cinnamon
In a large casserole spread the first layer of apples about 1/2\" to 3/4\" thick
Cover with a layer of sugar and cinnamon.
Repeat step 5 and 6 until all apples are used.
Bake on middle rack for about 10 min.
While the apples are baking mix the flour and the brown sugar.
Cut up the butter in small pieces and add to flour-sugar mix.
Knete with hands until butter is mixed in and crumbles are forming.
Take apples out of oven, cover with crumbles and bake for another 15 -20 minutes.
The crumble is done when the apples are not hard anymore.
If the topping is getting too dark cover with aluminum foil or put a cookie sheet on the top rack.","url":"https://recipe.bluelayer.org/recipe/51817/apple-crumble"},{"id":"51806","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pre- heat oven to 350F.
Mix all ingredients together with hands until a shiny ball of dough is formed.
Pull pieces of dough from large ball of dough and shape into balls.
Place balls on cookie sheet.
Press balls of dough onto cookie sheet with a fork until relatively flat.
Put in oven for 15 minutes.
Place on wax paper until cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51806/shortbread-cookies"},{"id":"51795","title":"Chocolate Chip Cookie Dough Fudge","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
mini semi-sweet chocolate baking chips,
sugars, powdered
cheese, parmesan, hard
vanilla extract","directions":"Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
Stir in 1/3 cup of the chocolate chips.
Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
Wrap dough and freeze for 10 minutes, or until firm.
Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined.
Scrape down sides of bowl; beat on medium speed until smooth.
Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.
Add the melted chocolate to the cream cheese mixture; beat just until blended.
Stir in the chilled cookie dough bits.
Spread the mixture evenly in the prepared pan; refrigerate until firm.
Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51795/chocolate-chip-cookie-dough-fudge"},{"id":"51788","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate","directions":"In a small saucepan, bring cream to a boil.
Remove from heat, and add chocolate.
Stir until melted, then set aside until thickened, 2 to 5 minutes.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/51788/chocolate-ganache"},{"id":"51784","title":"Trail Mix on Sticks","ingredients":"candies, marshmallows
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
seeds, sunflower seed kernels, dried","directions":"Cover cookie sheet with waxed paper.
In 3-quart saucepan, heat.
marshmallows and butter over low heat, stirring constantly, until.
marshmallows are melted and mixture is smooth.
Stir in peanut butter.
until blended.
Remove from heat.
Stir in cereal, raisins and nuts until evenly coated.
Let stand 2.
minutes.
Shape mixture into 2-inch balls.
Insert wooden stick into center.
of each ball; place on waxed paper.
Let stand until firm, about 30.
minutes.
Store balls wrapped in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/51784/trail-mix-on-sticks"},{"id":"51777","title":"Okara Cookies with Caramelized Nuts","ingredients":"okara
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking
nuts, walnuts, english
sugars, granulated
water, bottled, generic","directions":"Use your favorite nuts.
Roast briefly in the oven or a pan.
Finely chop the nuts into 5mm - 1cm pieces.
Put the sugar and water markedin a pan and heat.
When the mixture is bubbling, and it becomes brown and thickened like the picture above, add the nuts.
Remove from the heat and stir.
Put the nuts onto a wax paper sheet and let dry and cool.
Put the ingredients marked and the fresh okara in a bowl, and mix well.
Add 2-3 tablespoons of oil.
Check the dough and add more oil or soy milk if necessary.
Refer to the Helpful Hints.
Add nuts into the bowl, and divide the dough into 20 - 24 balls.
Squash to flatten.
Bake in a preheated oven at 340F/170C for 22 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51777/okara-cookies-with-caramelized-nuts"},{"id":"51776","title":"Super Simple Doggie Treat Nibblets","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
water, bottled, generic
beef, grass-fed, ground, raw","directions":"Mix dry ingredients then add in hot water.
Mix with a fork or spoon until all ingredients blended (similiar to lumpy cake batter).
Spoon by 1/2 tsp onto a greased/sprayed cookie sheet.
Bake in oven at 350 for 15 min, let cool and then store if you can in an airtight container.
Depending on size I made min a quarter size mound reduce or increase cook time).
feel free to add in mashed leftover veggies that are safe for your beloveds.
(no onions).
Note- you can add more flour if too wet by TBSP to get a good consistency.
--If you have beef broth already made use that and do not add in the water.
When winter comes I keep a standby of chicken and beef broth in the freezer.
- 15 min per cycle/cookie sheet.
edited 2/15/11 optional.
roll out the dough onto a cookie sheet and bake approx 8 min or until cooked through for a soft cookie consistancy.
remove from oven and use a pizza cutter to cut 1x1 in squares.
for crisper biscuits return to oven for 4- 5 minute.
for soft like my babies like do not return to oven, let cool and then put into a container.","url":"https://recipe.bluelayer.org/recipe/51776/super-simple-doggie-treat-nibblets"},{"id":"51762","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cranberries, dried, sweetened
orange juice, raw","directions":"I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup 2% milk and let it sit while I prepare the rest of the recipe.
Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix.
Add in cranberries.
Mix just enough to combine ingredients then let sit a few minutes.
I put parchment paper on a cookies sheet and dust with flour.
Push the dough out of the bowl onto the floured paper.
Dust the top of the sticky dough and then pat down/shape into a round \"pattie\" about 1 inch thick.
Grease pizza cutter and cut into triangular (pizza slice) pieces before baking.
(You will have to cut them again after baking.
).
The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven.
*You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips.
I always use orange extract.
It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.","url":"https://recipe.bluelayer.org/recipe/51762/easy-scones"},{"id":"51757","title":"Pretzel Peanut Butter Truffles","ingredients":"pretzels, soft, unsalted
peanut butter, smooth style, without salt
butter, without salt
sugars, brown
salt, table
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
oil, canola","directions":"Use a rolling pin to crush the pretzel pieces in plastic bag.
In a small bowl, combine the peanut butter, butter, brown sugar and salt.
Stir until all of the ingredients are completely blended and smooth.
Add the pretzel bits mix well.
Add the powdered sugar and mix until completely combined.
Line a small baking sheet with silpat, parchment or wax paper.
With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips.
Place the ball on the cookie sheet.
Place the baking sheet into the fridge and chill for at least 30 minutes.
When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
Working one at a time, dip balls into the melted chocolate and use a fork to roll it around.
Be sure it is completely coated.
Let any extra chocolate drip off and place back on the sheet.
Return the baking sheet to the fridge and chill for at least 30 minutes.
Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/51757/pretzel-peanut-butter-truffles"},{"id":"51751","title":"Parmesan Crisps","ingredients":"cheese, parmesan, hard","directions":"Preheat the oven to 350 degrees F. Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased).
Sprinkle the coarsely grated Parmesan cheese into a 5 inch diameter circle.
Make sure there is just enough to cover the area thinly, don't over do it!
Place in the oven and bake for approximately 8 minutes, or until golden brown.
Remove the cheese pancakes from the sheet pan and quickly place them over a rolling pin to shape them and allow them to cool.
Be extremely gentle with them...they are very brittle when cool.
Repeat with remaining cheese.","url":"https://recipe.bluelayer.org/recipe/51751/parmesan-crisps"},{"id":"51747","title":"Cinnamon Sugar Slice-and-Bake Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract","directions":"In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and the nutmeg.
With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy.
Add half of the flour mixture, stirring until completely mixed in.
Add the rest of the flour and mix until a soft dough forms.
Divide the dough into two equal pieces.
Roll each half into a 1 1/2 thick log, wrapping each tightly in plastic wrap.
Refrigerate for 2-3 hours.
Preheat the oven to 350F and grease a baking sheet.
On a small plate, blend the remaining 4 tablespoons of sugar and 2 tablespoons of cinnamon.
Set the dough logs on the counter and allow them to sit for five minutes before unwrapping them.
Roll the dough logs in the cinnamon-sugar mixture, then cut the logs into 1/4-thick slices.
Place the slices on the prepared baking sheet spaced 2 apart.
Note: I couldnt fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.
Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm.
Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.
Note: If the dough starts to get too soft and sticky, return the log to the refrigerator for 10-15 minutes before cutting it.","url":"https://recipe.bluelayer.org/recipe/51747/cinnamon-sugar-slice-and-bake-cookies"},{"id":"51726","title":"Cow Patty Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
peanut butter, smooth style, without salt
vanilla extract
oats
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cover baking sheets with wax paper and set aside.
Combine sugar and cocoa in a large saucepan.
Stir in milk, butter and peanut butter.
Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes.
Remove from heat.
Stir in the vanilla, oats and nuts, and mix thoroughly.
Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet.
Repeat with the rest of the mixture.
Place in the refrigerator until the cookies are cooled and set.
Store the cookies in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51726/cow-patty-cookies"},{"id":"51721","title":"Cheddar Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, red or cayenne
cheese, cheddar","directions":"Preheat the oven to 450 degrees.
In a midium bowl, combine the flour, baking powder, baking soda, cayenne, and salt.
Whisk gently to blend.
With a pastry blender or two knives, cut in the butter and Cheddar cheese until the mixture resembles coarse meal.
(Or pulse in a food processor.)
Add the buttermilk and stir until just blended; do not overmix.
Drop by heaping tablespoons about 2 inches apart onto a lightly greased cookie sheet.
Bake about 12 minutes, until the biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/51721/cheddar-drop-biscuits"},{"id":"51709","title":"Super Simple Air Buns","ingredients":"water, bottled, generic
sugars, granulated
salt, table
shortening, vegetable, household, composite
vinegar, distilled
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a large metal bowl combine water (this water should be tap hot, NOT BOILED if it's too hot you'll kill the yeast, if it's too cool it won't activate), sugar, salt and Vegetable Shortening.
Stir until shortening has almost completely dissolved or is in very small lumps.
Sprinkle four cups of flour across the top of the liquid mixture creating a \"blanket\" effect (this is important) sprinkle on yeast.
Working quickly whisk in the yeast and flour to mixture, then switch to a wooden spoon and stir in another 2 cups of flour.
From this point forward your flour amounts will vary.
Due to weather, climate, altitude etc the dough will continue to accept any where from another 1 to 2 and half cups of flour.
Knead in as much flour as the dough will accept until it is no longer sticky and feels smooth on the exterior.
This takes usually about 15 minutes of good kneading and you'll be surprised at how much flour the dough will take.
Wash out metal bowl with hot water and dry thoroughly (do this quickly as you want the bowl to stay warm), place dough in bowl and cover with a clean tea towl.
Let rise 1 hour.
Punch down dough and let rise another 30 minute.
Shape dough into balls (this can vary based on desired finish product bun size.
eg golf ball dough will rise and bake to about a small dinner roll size.
I usually make them about the size of a small clementine for larger lunch size buns) and place on a greased cookie sheet.
Pre Heat Oven to 400 degrees.
Cover and let rise another 1 hour, they will have doubled in size by then.
Bake in 400 degree oven for 12-15 minutes.
You'll know buns are done by their golden color.
If you'd like a super soft exterior to these buns rub with a small amount of butter or margarine immediately after removing from the oven.
This isn't necessary and the buns are excellent without this step.","url":"https://recipe.bluelayer.org/recipe/51709/super-simple-air-buns"},{"id":"51668","title":"No Bake Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"Put sugar, milk, cocoa powder, butter & vanilla extract in a large pot then cook over medium heat until the mix is well blended & has become smooth
Remove the pot from heat.
Add in the oatmeal & the peanut butter then mix thoroughly to a thick consistency.
Spoon the cookies out on onto parchment or wax paper (one spoonful or so per cookie) & let them set & harden for 30 mins or so.
Then eat & enjoy.","url":"https://recipe.bluelayer.org/recipe/51668/no-bake-cookies"},{"id":"51655","title":"Sour Cream-Chive Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
chives, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"Combine flour, chives, baking powder, sugar, and baking soda.
Cut in margarine with a pastry blender.
Stir together the milk and sour cream.
Add to flour mixture.
Stir with a fork just until moistened.
Drop dough from a rounded tablespoon onto a greased cookie sheet about 1 inch apart.
Bake at 450 degrees for 10 to 12 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51655/sour-cream-chive-drop-biscuits"},{"id":"51653","title":"Gouda Cookies","ingredients":"cheese, gouda
wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking soda
spices, pepper, black
spices, nutmeg, ground","directions":"Preheat oven to 400 degrees F (200 degrees C).
Place all ingredients in a food processor and blitz until the dough forms a crumbly, doughy texture.
Shape into a flat disc, wrap in plastic wrap and rest in the fridge for 20 minutes.
Sprinkle your work surface with flour and roll the dough out thinly to 3/32\" thickness (3 mm).
Cut out shapes using a cookie cutter and keep rolling out the dough as required, until you have used it all up.
Line a cookie sheet with non-stick parchment paper and bake cookies for 10 minutes, or until slightly golden.
Remove from the oven and allow to cool on a wire rack.
Makes about 30 Gouda cookies, depending on the size of your cookie cutter.","url":"https://recipe.bluelayer.org/recipe/51653/gouda-cookies"},{"id":"51647","title":"Healthy Cookie Dough Bites","ingredients":"nuts, almonds
nuts, walnuts, english
oats
spices, cinnamon, ground
salt, table
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
Add the honey and vanilla and process to combine.
Next, add the chocolate chips and pulse just to combine.
Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper.
Place the pan in the freezer for about an hour to firm up.
Store balls in a tightly covered container in the freezer.","url":"https://recipe.bluelayer.org/recipe/51647/healthy-cookie-dough-bites"},{"id":"51642","title":"Rugelach","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt
jams and preserves, apricot
spices, cinnamon, ground
sugars, granulated
raisins, seeded
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground","directions":"Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
Roll out each ball to 1/4\" (or 6mm) thickness & about 10\" (25 cm) in diameter or more.
Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
Mix together 1 tablespoon each of sugar & cinnamon & set aside.
Roll each wedge gently, starting at the wide part & ending at the point.
Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
Bake 30 minutes or untl golden brown, then cool before serving.","url":"https://recipe.bluelayer.org/recipe/51642/rugelach"},{"id":"51641","title":"Carrot Cake Muffin Cookies! Low Fat!","ingredients":"wheat flour, white, all-purpose, unenriched
oats
carrots, raw
spices, cinnamon, ground
leavening agents, baking soda
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
honey
water, bottled, generic","directions":"Mix all the dry ingredients together first.
Add in the carrots, applesauce, water, an raisins.
Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another.
Make sure to flatten the cookies slightly because they will not really \"spread out\" at all.
Bake at 275 degrees (yes, thats right -- 275!)
for 18 minutes.
DO NOT OVER BAKE.
Let rest for a minute or two on the sheets before removing.
Store in an air tight container and enjoy!","url":"https://recipe.bluelayer.org/recipe/51641/carrot-cake-muffin-cookies-low-fat"},{"id":"51639","title":"Brown Butter Pecan Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Note: This recipe requires 2-4 hours of chill time, so plan ahead!
In a large skillet, cook the butter over medium heat, stirring constantly.
After about 6 to 8 minutes, the butter will turn golden brown, and form tiny brown specks at the bottom of the pan.
Promptly remove pan from heat, and pour butter into a shallow dish.
Do not cover.
Chill for 1 hour in the refrigerator, until the butter is cool and begins to solidify.
Put the chilled browned butter in the bowl of an electric stand mixer.
Beat at medium speed until creamy.
Gradually add the sugars, mixing until smooth.
Add the vanilla extract.
Gradually incorporate the flour, beating at a low speed just until blended.
Stir in the pecans.
Shape the dough into four 8 inch long logs, or divide dough into 4 sections and press out flat into a 1/4 inch thick disc.
See note (*) below.
Wrap tightly with plastic wrap and chill 2-4 hours or until firm.
Preheat your oven to 350 F. Cut the logs into 1/4 inch thick slices, or if you did the disc, just use a small round cookie cutter to cut out your cookies.
Place cookies on a greased cookie sheet about an inch apart.
Bake for 8 to 10 minutes, or until lightly browned.
Remove from oven and allow the cookies to cool on a wire rack.
* Recipe note: Your dough will be fairly dry and a bit crumbly.
Just continue to work with it, pressing it together and the cookies will turn out fine.
I prefer to use the flat disc method, then I can cut out my cookies with a cutter, and re-roll the scraps to cut out more cookies.
(Recipe adapted from Southern Living.)","url":"https://recipe.bluelayer.org/recipe/51639/brown-butter-pecan-shortbread"},{"id":"51637","title":"Salt Dough For Ornaments Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Combine flour and salt.
Then add in water.
Dough should be soft but not sticky.
Knead till all salt is worked in and dough is smooth.
Roll out and cut with cookie cutters.
Make hole for hanger.
Bake at 275 degrees for 3 hrs, check periodically.
They are done when completely hard.
Cold before painting with felt tip markers and coat with high gloss polyurethane.","url":"https://recipe.bluelayer.org/recipe/51637/salt-dough-for-ornaments-recipe"},{"id":"51635","title":"Kiwi Biscuits","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Combine butter and sugar until creamy.
Add milk, and stir.
Add baking powder and flour and combine until just mixed.
Add chocolate chips and mix all together.
Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.
Press down with fork tines.
Bake in a moderate over at 350 and remove when the bottoms become golden brown.","url":"https://recipe.bluelayer.org/recipe/51635/kiwi-biscuits"},{"id":"51627","title":"Delicious Raspberry Oatmeal Cookie Bars","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats.
Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
Allow to cool before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/51627/delicious-raspberry-oatmeal-cookie-bars"},{"id":"51622","title":"Bread Machine Cranberry Orange Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
cranberries, dried, sweetened
spices, cloves, ground
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/51622/bread-machine-cranberry-orange-bagels-recipe"},{"id":"51607","title":"Digestive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
In a large bowl, sift together the flour and baking powder.
Mix in the oatmeal.
Cream together the butter and the sugar and add to mixture.
Stir in the milk until mixture forms a thick paste.
Knead dough on a floured surface until smooth.
Roll out dough to approximately 1/8\" thickness.
Cut into rounds with cookie cutter about 2 1/2 inches in diameter.
Transfer to cookie sheets and prick with a fork.
Bake 15 to 18 minutes, or until golden.
Let cool on wire rack.
Store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/51607/digestive-biscuits"},{"id":"51598","title":"Old-Fashioned Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter cookie sheet and set aside.
Combine corn syrup and sugar in 2 qt microwave safe (glass) bowl.
Microwave at high for 4 minutes.
Stir in peanuts.
Microwave at high for 4 minutes.
Add butter and vanilla extract.
Stir until well mixed (about 5 seconds).
Microwave at high for 1 1/2 minutes.
Gently stir in baking soda, just until light and frothy.
Immediately pour onto cookie sheet.
Dont spread or smooth it out as this will change the texture of the top.
Let it set 30-45 minutes or until cool enough to touch.
Break into pieces.
Enjoy!
Makes about 1 pound.
Note: Due to variations in microwaves, you may have to adjust the cooking times just a bit.","url":"https://recipe.bluelayer.org/recipe/51598/old-fashioned-microwave-peanut-brittle"},{"id":"51589","title":"Anzac Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
syrups, corn, light
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 350F Lightly grease two baking sheets or cover them with parchment paper.
In a medium-sized bowl, mix well oats, coconut, flour, and sugar.
Mix in butter and honey.
In a small bowl, mix boiling water and baking soda together and add to the flour mixture.
Drop rounded teaspoonfuls of dough 3 inches apart onto prepared baking sheets.
Bake for 10 to 12 minutes, until crisp and golden brown.
Cool on the baking sheet for 30 seconds.
Loosen with a thin spatula and cool on wire racks.
If the cookies stick to the sheet, return to the oven for 1 minute, then loosen with a spatula.
When cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51589/anzac-cookies"},{"id":"51586","title":"Mango Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
mango nectar, canned
water, bottled, generic
lime juice, raw","directions":"Blend.
Serve with ginger wafers or cookies.","url":"https://recipe.bluelayer.org/recipe/51586/mango-smoothie"},{"id":"51585","title":"Saint Barbara cookies (Lebanese)","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
sugars, granulated
honey
nuts, walnuts, english","directions":"In mixer bowl, beat cooking oil into butter until blended, beat in sugar.
Add orange juice, baking powder and baking soda, mix well.
Add flour, a little at a time, to make a soft dough.
Shape dough into 2-inch ovals and place on an ungreased baking sheet.
Bake at 350 degrees for 20 to 25 minutes or until golden.
Cool pastries on rack.
Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.
Boil gently, uncovered for 5 minutes.
Dip cooled pastries into the warm syrup.
Sprinkle immediately with nuts.
Dry on wire rack.","url":"https://recipe.bluelayer.org/recipe/51585/saint-barbara-cookies-lebanese"},{"id":"51578","title":"Cobweb Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a cookie sheet/ baking tray with baking/parchment paper.
Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
Then add the sugar and milk and stir together with a fork so that it begins to form a dough.
use clean hands to make your dough into a ball.
Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
Pre-heat your oven to 350F (180C).
Remove your dough from the fridge and sprinkle a little flour onto your clean working surface.
Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed\"ge to make a spider's web effect.","url":"https://recipe.bluelayer.org/recipe/51578/cobweb-cookies"},{"id":"51575","title":"Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)","ingredients":"oil, canola
sugars, powdered
spices, cardamom
water, bottled, generic
chickpea flour (besan)
nuts, pistachio nuts, raw","directions":"Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy.
Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky.
Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick.
Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
Preheat oven to 300F.
Unwrap dough.
Use cloverleaf cookie cutter, and cut out dough.
Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading.
Decorate each with slivered pistachios.
Place sheet on rack in center of oven.
Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
Remove cookies from oven, and allow to cool.","url":"https://recipe.bluelayer.org/recipe/51575/nan-e-nokhodchi-roasted-chickpea-four-leaf-clover-cookies"},{"id":"51538","title":"Sausage-Cheese Rollups","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, curry powder
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar","directions":"Make small (approx 3/4 tsp) sausage balls.
In skillet, brown sausage balls on all sides.
Drain on paper towel then set aside.
Mix flour and spices together.
Cut margarine into flour mix.
Stir cheese into flour mix (this may have to be done by hand).
If cheese/flour mix consistency is too thick, add a little milk.
Wrap a small amount of dough around each sausage ball.
Place on cookie sheet.
Bake 15-20 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/51538/sausage-cheese-rollups"},{"id":"51531","title":"LemonPoppy Seed Cookie Cups","ingredients":"butter, salted
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, poppy seed","directions":"In a small saucepan, melt the butter.
Remove from the heat and stir in the lemon juice, sugar, and flour.
Mix in the almonds and poppy seeds and let the mixture rest for 1 hour.
Preheat the oven to 350F (175C).
Line a baking sheet with parchment paper.
Have ready 4 overturned teacups or custard cups.
Put 4 level tablespoons of batter, evenly spaced, on the baking sheet and use the back of the spoon to spread them into circles 2 inches (5 cm) across.
Bake the cookies for 10 minutes, until theyre deep golden brown.
Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto an upended teacup.
(If the cookies get too firm to shape, return them to the oven for 30 seconds to soften them.)
Let the baking sheet cool, then repeat with the remaining batter.
Store these cookie cups in an airtight container.
They are best served the day theyre made.
The batter can be made and refrigerated up to 1 week in advance.
Let it come to room temperature before baking.","url":"https://recipe.bluelayer.org/recipe/51531/lemonpoppy-seed-cookie-cups"},{"id":"51527","title":"Haystack Cookies","ingredients":"peanut butter, smooth style, without salt
honey
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
dates, deglet noor","directions":"Mix together the first four ingredients.
Add the remaining ingredients and mix together.
Use a tablespoon to form balls and press together lightly.
Place cookies onto greased cookie sheet and bake at 350 degrees for 15 to 20 minutes or until light golden brown.","url":"https://recipe.bluelayer.org/recipe/51527/haystack-cookies"},{"id":"51525","title":"Soft, Spicy, Heavenly Ginger Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
raisins, seeded
sugars, granulated","directions":"In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake at 350F for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/51525/soft-spicy-heavenly-ginger-cookies"},{"id":"51513","title":"Easy and Pretty Lollypop Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sweet potato, raw, unprepared","directions":"Leave the margarine at room temperature.
Whisk well and stir in sugar.
Whisk well again.
Divide the egg into 2 portions and add one portion at a time.
Whisk constantly.
When the egg is whisked, this is what the mixture looks like.
It is quite fluffy.
Shift in one of the 14 ingredients to the mixture depending on what flavor you would like to make.
In this photo, I added just plain flour (1).
Stir the mixture using a cutting motion and do not overmix.
Briskly knead the dough until combined like in the photo.
Put the dough into a plastic bag and roll out to 4 mm thick.
Leave to rest in the fridge for about 1 hour.
Cut the centre of the bag and open the flap.
Cut the dough in half.
Stack 2 layers of dough with different colours.
Starting rolling the dough from whichever side you like, depending how large you want your cookies to be.
If you start to roll the dough together on the rectangle's length, the result will look like the cookie on the left.
If you roll on the width, the result will look like the right cookie.
Roll up the dough and wrap tightly with a plastic bag and twist both sides of the bag.
Put in the freezer to set it enough to slice with ease.
Slice the rolled dough to 5-6 mm thick.
Bake at 320F/160C for 20 minutes.
After baking, stick with toothpicks while the dough is still soft.
It will be easier while the dough is still soft.
When it's cooled, it becomes brittle.
Put in individual bags and tie with a plastic ribbon or decorative twist ties.","url":"https://recipe.bluelayer.org/recipe/51513/easy-and-pretty-lollypop-cookies"},{"id":"43848","title":"Florentines","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
honey
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the rack in the center of the oven and preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper.
Stir the almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves.
Bring the mixture to a boil.
Remove the pan from the heat.
Stir in the almond mixture.
Cool the batter for 20 minutes, stirring occasionally.
Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread).
Flatten the batter slightly with your finger.
Bake the cookies until they are lacy and golden brown, about 10 minutes.
Gently slide the parchment paper with the cookies onto a rack and cool completely.
Transfer the cookies to paper towels.
Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch.
(The cookies can be made up to this point 2 months ahead.
Cool completely, then store airtight in the freezer.
Defrost before continuing.)
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
Spread the melted chocolate over the bottom of 1 cookie.
Top with a second cookie, bottom side down, pressing lightly to adhere.
Repeat with the remaining cookies and chocolate.","url":"https://recipe.bluelayer.org/recipe/43848/florentines"},{"id":"51509","title":"Primal Energy Bar Recipe","ingredients":"nuts, almonds
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
vanilla extract
honey
salt, table
cranberries, dried, sweetened","directions":"On a cookie sheet, toast nuts and shredded coconut until golden brown.
In order for them to cook evenly, you need to shake up the tray at least once during cooking...trust us!
Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds).
Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt.
Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a 1/4 cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes.
Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.
Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store).
If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar.
Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars.
The bars stick together pretty well without being cooked.","url":"https://recipe.bluelayer.org/recipe/51509/primal-energy-bar-recipe"},{"id":"51505","title":"Cornstarch Glue","ingredients":"cornstarch
water, bottled, generic","directions":"Combine ingredients into a saucepan and stir until smooth.
Heat over medium heat until thick and translucent.
Allow it to cool to touch.
Lay large cookie cutters on parchment paper.
Have child take foot long pieces of yarn, placing it in the glue.
Run yarn between thumb and forefinger to remove excess glue.
Lay inside cookie cutter.
Repeat until you have a thin layer of yarn inside the cutter.
With clean hands, press yarn flat.
Carefully remove cutter and let your design dry, about 24 hours.
Use red, white and pink yarn in heart cutters, different shades of green for Christmas trees, pumpkin cutter and orange and a little brown for the stem, what ever you want.","url":"https://recipe.bluelayer.org/recipe/51505/cornstarch-glue"},{"id":"51499","title":"Pecan Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans
vanilla extract
salt, table
sugars, granulated","directions":"Put the pecans in a blender or food processor to get them down to a crumbly not-so fine powder-like consistency.
Cream together the 2 cups of butter with the sugar and vanilla.
Sift together flour and salt.
Add to butter mixture.
Mix well.
Add the nuts.
Mix to combine.
Roll into balls and bake fot 15-20 minutes.
Roll in the remaining sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/51499/pecan-cookies"},{"id":"51488","title":"WW Cheese Crisps","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400*.
Spray 2 baking sheets with nonstick spray.
Combine all the ingredients in a small bowl.
Drop the cheese mixture by tablespoons onto the greased cookie sheets.
You should have about 16.
Bake 5- 7 minutes, until cheese melts and edges are a darker brown.
Remove from the oven and let sit on the baking sheet for one minute, then remove and place on paper towels to finish cooling.
Crisps can be stored in an airtight container up 2 days at room temperature.","url":"https://recipe.bluelayer.org/recipe/51488/ww-cheese-crisps"},{"id":"51484","title":"Yummy Doggie Scones","ingredients":"wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
parsley, fresh","directions":"Chopped Liver:.
Boil liver until it look gray and rubbery.
(You can microwave it on high for approximately 8 minutes.
).
Chop into small pieces.
Store in airtight containers in fridge.
Scones:.
Sift flour into bowl and cut in butter.
Add chopped liver.
Stir in milk and enough water to make a sticky dough.
Turn dough onto floured surface.
Knead quickly and lightly until dough is smooth.
Press dough out evenly to about 2 cm (3/4 inch) and cut into rounds.
Place on greased cookie sheet and bake at 400 F for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51484/yummy-doggie-scones"},{"id":"51471","title":"Cookie Frosting","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Place sugar and milk in bowl.
Stir until mixed through.
Add corn syrup and mix well.
Frost away.","url":"https://recipe.bluelayer.org/recipe/51471/cookie-frosting"},{"id":"51468","title":"Hearty Chocolate Chippers","ingredients":"sugars, brown
oil, olive, salad or cooking
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
seeds, flaxseed
vanilla extract
rice flour, white, unenriched
sorghum flour, refined, unenriched
leavening agents, baking soda
salt, table
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 (180C, or gas mark 4).
With a mixer or by hand, cream together the brown sugar, oil, water, applesauce, flax, and vanilla until smooth.
Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined.
Add the oats and mix again until all ingredients are combined.
Stir in the chocolate chips.
Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet.
Flatten slightly.
Bake for about 15 to 18 minutes, or until cookies are lightly browned and semi-soft to the touch in the middle.
Let cookies sit for a few minutes before removing from baking sheet.
Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.","url":"https://recipe.bluelayer.org/recipe/51468/hearty-chocolate-chippers"},{"id":"51462","title":"Chunky, Sweet Popcorn Mix","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
salt, table
leavening agents, baking soda","directions":"In a large mixing bowl, combine popcorn, rice cereal, and peanuts.
Put aside.
In a sauce pan, put the brown sugar, corn syrup, margarine and salt.
Boil for 5 minutes.
Remove from the heat and add the baking soda.
This will cause the mixture to \"froth\".
Pour this over the popcorn mixture and stir to combine.
Spread on a greased cookie sheet (you can cover the cookie sheet with parchment paper and spray this to make clean up easier) and bake at 250F for 40 minutes.
Mix once or twice while it is cooking.
Let cool on the pan.
Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/51462/chunky-sweet-popcorn-mix"},{"id":"51461","title":"Biscochitos (Mexican Wedding Cookies)","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
sugars, granulated","directions":"Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
Using a food processor, grind 1 cup of nuts to coarse cornmeal texture.
Transfer to a medium size bowl.
Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts.
Transfer to the same bowl and add the flour and salt.
In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy.
Beat in the vanilla extract.
With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds.
Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive.
Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart.
Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking.
Let cookies cook on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour.
Using either a bowl or a paper bag filled with confectioners sugar, roll the cookies to coat.
Just before serving, re-roll and gently shake off any excess.","url":"https://recipe.bluelayer.org/recipe/51461/biscochitos-mexican-wedding-cookies"},{"id":"51451","title":"Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, pecans
butter, without salt
vanilla extract
sugars, granulated","directions":"Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, baking powder and chopped pecans.
Stir in the margarine and vanilla until a dough forms.
Knead by hand for a few turns.
On a lightly floured surface, roll dough out to 1/4 inch thickness.
Cut into triangles, and roll from the square end up to the point.
Bend into a crescent shape, place on an unprepared cookie sheet, and bake for 15 to 18 minutes.
Dust with confectioners' sugar for decoration.","url":"https://recipe.bluelayer.org/recipe/51451/crescent-cookies"},{"id":"51445","title":"Spicy Cheese Straws","ingredients":"cheese, cheddar
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
spices, paprika
mustard, prepared, yellow","directions":"Mix cheese and butter and let it stand for 30 minutes.
Preheat oven to 350
beat cheese and butter with electric mixer.
slowly add flour and seasonings.
Place dough in a cookie press (i always use the star tip for this).
press into five inch strips.
bake 15-20 minutes.
DO NOT BROWN.","url":"https://recipe.bluelayer.org/recipe/51445/spicy-cheese-straws"},{"id":"51424","title":"Rosemary Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Pour 1/2 cup warm (105 to 115F) water into the bowl of a food processor fitted with the steel blade.
Add the yeast and mix.
Let stand for 5 minutes, until the yeast begins to foam.
Measure the flour, salt, olive oil, and rosemary into the bowl.
Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough.
Let the dough rise until doubled, 1 to 2 hours.
Oil three dark, noninsulated rimless cookie sheets.
Sprinkle a work surface with flour and turn the dough out onto it.
Pat it into a rectangular shape about 6 inches wide and 12 inches long.
With the straight edge of a knife, cut across the short side of the dough to make 16 slices.
Roll each into a long, thin breadstick.
Cut each crosswise into two breadsticks.
Arrange them on the cookie sheets and let rise until puffy, about 20 minutes.
Brush them with olive oil.
Position the oven racks so that they are evenly spaced.
Preheat the oven to convection bake at 400F.
Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp.
Transfer them to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/51424/rosemary-breadsticks"},{"id":"51423","title":"Granola","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
honey
oil, canola
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Mix together first six ingredients.
Heat honey in microwave for 1 minute.
Add honey and canola oil to dry ingredients.
Spread onto cookie sheet.
Bake at 300 degrees for 15 minutes or until golden brown.
Remove from oven and add cranberries and apricots.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51423/granola"},{"id":"51392","title":"Parmesan and Rosemary Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, rosemary, dried
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
cream, fluid, heavy whipping","directions":"Combine the flour, salt, pepper and rosemary in a food processor.
Add the butter and pulse until the mixture resembles a course meal.
Add the parmesan and pulse to mix.
Add 1 tablespoon of the sour cream at a time, pulsing each time.
Add the heavy cream and pulse until the dough comes together.
DO NOT OVER PULSE, or the dough will get tough.
Place the dough on a lightly floured surface, and shape into a 2-inch round log.
Wrap w/ plastic and refrigerate at least 24 hours.
Preheat oven to 325F Slice the log into 1/4 inch disks.
Place on parchment paper lined cookie sheet.
Bake until the crackers are golden brown and firm in the center, about 23-35 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51392/parmesan-and-rosemary-crackers"},{"id":"51387","title":"Coconut Cookies (With Oil)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
vanilla extract","directions":"Mix together; oil, water, vanilla, and sugar.
Add dry ingredients and mix well.
Drop by heaping teaspoonful onto greased baking sheet.
Bake at 350 for 10-12 minutes.
Remove carefully to cooling rack.
Cookies will hold together better as they cool.
Variations: Try 1/4 c oil and 1/4 cup peanut butter.
Try chocolate chips instead of raisins.
Try almond extract and chopped almonds.
Try craisins, sunflower nuts, you name it!","url":"https://recipe.bluelayer.org/recipe/51387/coconut-cookies-with-oil"},{"id":"51375","title":"Homemade English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 1/4 cup warm water and yeast to a medium bowl, cover with a towel and let it sit for 5 minutes.
Then, add remaining water, milk and sugar.
Cover with the towel and let it sit for five more minutes.
Sift flour and salt into a stand mixer bowl.
Using the bread hook combine the flour and the yeast mixture at a medium speed.
Let the mixer knead the dough for about 7-8 minutes or until dough comes together.
Place dough in a greased bowl and cover with plastic wrap and a towel.
Let the dough rise for 3-4 hours.
After the dough has risen, punch it down and work it onto a floured surface.
Split it into 8-10 equal-sized dough balls.
Roll each ball between your hands to form a round ball of dough.
Place dough balls on a cookie sheet.
Cover with a towel and let them rise for 25-30 minutes.
Preheat oven to 325 F.
Heat a portion of the olive oil in a skillet over medium heat.
Drop 2-3 dough balls onto the skillet, flatten them a bit and let the dough cook for 5-7 minutes until a golden crust develops.
Then flip and cook the other side until it turns golden.
Place the cooked muffins on a cookie sheet and repeat with the remaining pieces of dough.
When done, bake for 10 minutes to ensure the insides are no longer doughy.
Store in an airtight container in the fridge or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/51375/homemade-english-muffins"},{"id":"51364","title":"Tahini Cookies","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
spices, cinnamon, ground
oats
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, stir together the tahini, honey and cinnamon.
Mix in walnuts and oats until well blended.
Drop by teaspoonfuls onto the prepared cookie sheets.
Cookies should be about 2 inches apart.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown.
Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/51364/tahini-cookies"},{"id":"51351","title":"Kgcook's Really Slow Roasted Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, basil, dried","directions":"Preheat over to 225 degrees.
You will need 2 large cookie sheets with lips.
In a large bowl pour about 3/4 cup olive oil.
Add your choice of seasonings and/or herbs (except salt) and mix well.
Wash tomatoes and core.
Cut tomatoes in halves or quarter and put in large bowl.
Put tomatoes in the bowl and toss so that they are well coated.
Put the tomatoes on the cookie sheets skin side down.
Sprinkle with salt.
Bake in over uncovered until tomatoes collapse on themselves.
That will take 15 to 20 hours depending on how meaty they are.
Remove from over and cool.
When cool you may pinch the skin off the back of the tomatoes to remove it.
As you do that put tomatoes on another tray that is covered with parchment paper and freeze till solid.
I put my tomatoes in freezer bags and seal shut.","url":"https://recipe.bluelayer.org/recipe/51351/kgcooks-really-slow-roasted-tomatoes"},{"id":"51335","title":"Baked Herbed Polenta","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
spices, thyme, dried
oil, olive, salad or cooking","directions":"Bring water and salt to boil in large saucepan.
While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so.
Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used.
Add cream, Parmesan and herbs.
Pour into greased pan.
Cool and refrigerate, covered.
Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil.
Place on cookie sheet and bake for 10 to 15 minutes or until heated through.","url":"https://recipe.bluelayer.org/recipe/51335/baked-herbed-polenta"},{"id":"51324","title":"Vegan Almond Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Preheat oven to 350 F, or 180C.
Combine all dry ingredients in mixer.
Mix until thoroughly combined.
Add the oil and mix until the dough forms.
The dough should hold its shape, if it looks like crumbs - add a bit more oil.
Roll into 10 gram (1 inch) balls.
Place onto lined cookie sheets, 1 inch apart and bake until golden brown: 15-20 minutes.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51324/vegan-almond-cookies"},{"id":"51314","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick.
Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
(Don't trust your microwave timer; time it with your watch.)
Stir with a wooden spoon.
Continue to heat and stir in 30-second increments until the chocolate is just melted.
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth.
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it.
Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.","url":"https://recipe.bluelayer.org/recipe/51314/shortbread-cookies"},{"id":"51313","title":"Hawaiian Sunrise Granola","ingredients":"honey
sugars, brown
butter, without salt
salt, table
oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mango nectar, canned
pineapple, raw, all varieties
nuts, macadamia nuts, raw","directions":"Heat the oven to 300.
Line two cookie sheets with aluminum foil.
In a large bowl, combine the honey, brown sugar, butter, and salt.
Add the oats and wheat germ, then stir the mixture until it's evenly blended.
Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking.
Remove the pans from the oven and stir the granola again.
Add the coconut, then return the pans to the oven to bake 10 minutes more.
Note: Keep an eye on the granola during this period and stir it occasionally so that it doesn't burn.
Remove the granola from the oven and stir it one last time.
Allow it to cool completely on the pans, about 15 minutes.
When it has cooled, stir in the dried mango, the dried pineapple, and the toasted macadamia nuts, then transfer the granola to an airtight container.
The granola can be stored for up to four weeks.
Berry Blast: This subtly sweet granola variation offers a delicious alternative for those who don't like nuts.
To make it, simply omit the coconut and replace the nuts, pineapple, and mango with a cup of dried berries of your choice.
Recommended Combination: dried blueberries and dried cherries.
Makes 6 cups.
Vanilla Almond: While this variation appeals to those who prefer \"plain\" granola, it doesn't skimp on taste.
Make a batch by adding a tablespoon of vanilla extract to the butter/honey mixture and replace the coconut with a cup of sliced almonds.
Omit the nuts, pineapple, and mango.
Makes 6 cups.","url":"https://recipe.bluelayer.org/recipe/51313/hawaiian-sunrise-granola"},{"id":"51289","title":"Carob No Bake Cookies","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
carob flour
butter, without salt
vanilla extract","directions":"In a small saucepan, bring sugar, butter and milk to a full boil.
Boil for 1 minute.
Meanwhile, put oats, chips, peanut butter and vanilla in a medium mixing bowl.
Pour hot sugar mixture over the oat mixture and stir well.
Drop by teaspoon onto waxed paper.
Makes about 1 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/51289/carob-no-bake-cookies"},{"id":"51287","title":"Lou Malnati's Chicago Stylepizza Crust - Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a mixer combine the water and the yeast and allow the yeast to dissolve.
Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed.
Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
Remove from the mixer and place in a bowl coated with olive oil.
Allow the dough to rest for approximately 4 hours.
Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, or cookie sheet for a thin crust pizza, oil the bottom and sides of the pan with your fingers, spread in the cornmeal and spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust.
Cheese goes first on a Chicago Style pizza.
Add the tomato sauce and all of the toppings.
Place in the oven for 30 to 40 minutes until golden and crispy.
If you want a regular pizza, use toppings of your cjhoice in the order of your choice.
Serve pizza straight from the oven to the table.
Good cold for breakfast too!","url":"https://recipe.bluelayer.org/recipe/51287/lou-malnatis-chicago-stylepizza-crust-dough"},{"id":"51279","title":"Biscoff Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, nutmeg, ground
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, pepper, black
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"(This recipe calls for a scale, everything is weighed not measured in measuring cups).
In a medium bowl, mix flour, soda, brown sugar and spices.
Add butter (cut in little bits) and milk.
Mix to make a light dough.
Set aside in the fridge for 3-4 hours or for a complete night.
After you have let it chill, spread the dough out cut it with cookie cutters, then place the cutouts on a lightly greased flat pan or cookie sheet.
Cook the ?Speculoos?
in a preheated oven (400?)
for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51279/biscoff-cookies"},{"id":"51270","title":"Firecracker Snackers","ingredients":"oil, olive, salad or cooking
salad dressing, ranch dressing, regular
spices, pepper, red or cayenne
cookies, graham crackers, plain or honey, lowfat","directions":"Mix all the ingredients together in a bowl; let sit 10 minutes to really get the crackers coated.
Spread them out on a cookie sheet and drizzle any oil thats in the bottom of the bowl, over the top of the crackers.
Bake in a preheated 250 degree oven for 15-20 minutes, stirring them around about halfway through.
Allow to cool and store in seal-able bag.","url":"https://recipe.bluelayer.org/recipe/51270/firecracker-snackers"},{"id":"51266","title":"Animal Crackers","ingredients":"oats
honey
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Do not grease cookie sheet.
Preheat the oven to 400 degrees F.
Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the oats, salt, flour, and baking soda.
Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas.
Stir in the buttermilk and honey to form a stiff dough.
On a lightly floured surface, roll the dough out to 1/8 inch in thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 10 minutes in the preheated oven, until edges are lightly browned.
Remove from cookie sheets to cool on wire racks.
PREP TIME 30 Min COOK TIME 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/51266/animal-crackers"},{"id":"51257","title":"St. Nikolaas Koekjes - Santa Claus Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
leavening agents, baking soda
salt, table
cream, sour, cultured
nuts, walnuts, english","directions":"Cream butter with sugar.
Sift dry ingredients together and add alternatively with the sour cream to the creamed mixture.
Add nuts.
Knead together well; shape into a loaf, wrap in waxed paper and chill in the refrigerator overnight.
Preheat oven to 400F.
Slice and bake approximately 8 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/51257/st-nikolaas-koekjes-santa-claus-cookies"},{"id":"51253","title":"Oat Flour Cookies","ingredients":"animal fat, bacon grease
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Grease a cookie sheet with butter.
Set aside.
Preheat oven to 325 F.
In a medium sized bowl, use your hands to combine the oat flour, coconut milk and honey.
Knead until all is combined.
If dough is still sticky, you may add more oat flour.
Lightly sprinkle your surface with oat flour.
Roll dough out into 1/4 inch thickness.
Use a round cookie cutter (1 1/2 inch diameter is what I used) to cut cookies.
Put cookies onto your prepared cookie sheet, spacing them an inch or so apart.
Bake for 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/51253/oat-flour-cookies"},{"id":"51248","title":"Swedish Wedding Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
Add flour and mix well.
Finally mix in pecans.
(The batter will appear dry!
).
Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
While still hot, roll in remaining confectioners' sugar.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51248/swedish-wedding-cookies"},{"id":"51244","title":"Almond Brittle: Croccante","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the oiled cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/51244/almond-brittle-croccante"},{"id":"51237","title":"Gluten Free Star Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a smaller bowl, mix together coconut oil, agave and vanilla.
Mix wet ingredients into dry, then chill dough in the refrigerator for 1 hour.
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick.
Remove the top piece of parchment paper and cut out cookies with a small star cutter.
Using a metal spatula, place stars on a parchment-lined baking sheet.
Bake at 350 degrees until lightly browned around the edges, about 7-10 minutes.
Cool completely prior to handling cookies.
Serve alone or frost with my Creamy Cream Cheese Frosting.","url":"https://recipe.bluelayer.org/recipe/51237/gluten-free-star-cookies"},{"id":"51226","title":"Chinese New Year Cookies","ingredients":"candies, semisweet chocolate
candies, caramels
noodles, egg, dry, unenriched
oil, corn, peanut, and olive","directions":"Unwrap caramels.
Combine chocolate and caramels in top of double boiler.
Heat over med until completely melted.
Add noodles and nuts.
Stir well.
Drop by teaspoon onto wax paper.
Chill.","url":"https://recipe.bluelayer.org/recipe/51226/chinese-new-year-cookies"},{"id":"51204","title":"Sharon's Flaky Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees.
Melt 4 tbl butter in a 8 or 9-inch square baking pan.
Set aside.
Mix together flour, baking powder, baking soda and salt.
Cut in remaining butter until mixture resembles coarse cornmeal.
Make a hole in the dry ingredients and add buttermilk all at once.
Stir only to moisten and until dough is free from sides of the bowl.
Knead gently 10 to 12 times.
Do not overknead or biscuits will be tough.
Roll out to be about 1 inch thick.
Cut with a 2-3 inch round \"cookie\" cutter that has been dipped in flour.
Place biscuits in pan over melted butter, and turn so both sides are coated.
Bake 12-15 minutes, serve immediately.","url":"https://recipe.bluelayer.org/recipe/51204/sharons-flaky-buttermilk-biscuits"},{"id":"51167","title":"Tangerine Breakfast Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
tangerines, (mandarin oranges), raw
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
Squeeze the juice out of your fruit.
I used two tangerines to get the 1/3 cup needed.
Had a little left over to sip myself!
Whisk together the tangerine juice, applesauce, and honey.
Then pour into your dry ingredients, mix with spatula until well combined.
Stir in the walnuts and chocolate chips.
Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment.
Refrigerate for 30 minutes.
Preheat oven to 250 degrees F.
Bake for 20 minutes.
Then raise the oven temperature to 350 degrees F and bake for another 10 minutes.
Until golden brown.
Let cool.
Enjoy for breakfast, lunch, and/or dinner!","url":"https://recipe.bluelayer.org/recipe/51167/tangerine-breakfast-cookies"},{"id":"51154","title":"Peppermint Marshmallow Pudding!","ingredients":"cream, fluid, heavy whipping
peppermint, fresh
candies, marshmallows
cookies, vanilla wafers, lower fat
nuts, pecans","directions":"This is really a lot easier when made in blender, so get that blender out!
Crush the vanilla wafers in blender to make extra fine crumbs *if* necessary.
Set crumbs aside.
Chop marshmallows in blender.
Add the pecans inches.
Crush candy finely.
Whip heavy cream into mixture.
Combine well.
Line a 7x10-inch pan with vanilla cookie crumbs, saving some.
Pour the marshmallow mix over crumbs.
Pour remaining crumbs over mixture.
Refrigerate for several hours.","url":"https://recipe.bluelayer.org/recipe/51154/peppermint-marshmallow-pudding"},{"id":"51128","title":"Honey Dijon Chicken Strips","ingredients":"salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow
oil, sesame, salad or cooking
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
potatoes, raw, skin
seeds, sesame seeds, whole, dried","directions":"Heat oven to 425 degrees.
Combined crushed chips and sesame seeds on plate or in wide bowl.
In a separate bowl, mix together mayonnaise, honey, mustard, oil, and ginger.
Set aside 1/2 cup for dipping sauce.
Coat chicken strips with remaining dijon sauce, then dredge in potate chips mixture.
Place coated strips on greased or heavily sprayed cookie sheet.
Bake 7 to 9 minutees.
Turn and continue baking 4 to 5 more minutes, until lightly browned.
Serve with reserved dipping sauce.","url":"https://recipe.bluelayer.org/recipe/51128/honey-dijon-chicken-strips"},{"id":"51113","title":"Chocolate Almond Brittle","ingredients":"butter, salted
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Grind 25 almonds from the pound.
Put butter, sugar and whole almonds into heavy cast aluminum pan.
Cook over high heat, stirring constantly.
Reduce heat slightly after sugar melts to keep from turning too dark.
Keep stirring briskly.
Cook to almost hard crack stage, about 290 degrees F on candy thermometer.
This will take about 10 to 12 minutes.
Pour onto ungreased cookie sheets to about the thickness of an almond.
Melt semisweet chocolate and smear on top of warm brittle.
Sprinkle ground nuts on top of the chocolate.
Cool and chill until chocolate hardens.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/51113/chocolate-almond-brittle"},{"id":"51076","title":"Unbelievable Cheese Crisps","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
salt, table
spices, pepper, red or cayenne
mustard, prepared, yellow
butter, without salt
sauce, worcestershire","directions":"Mix dry ingredients.
Melt butter and stir in, working with hands to make a soft dough.
Form into 1 inch balls.
Place on an UNGREASED cookie sheet.
Bake 10-12 mins 350F.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/51076/unbelievable-cheese-crisps"},{"id":"51048","title":"Cashews Contessa","ingredients":"nuts, cashew nuts, raw
spices, rosemary, dried
sugars, brown
spices, pepper, red or cayenne
salt, table
butter, without salt","directions":"Warm cashews in a single layer in oven on a cookie sheet while you are making the toss mixture.
Toss together all the remaining spices and butter.
Then toss in warm cashews until all is tossed and coated well.
Serve with a good, cold beer.
You may use mixed nuts.","url":"https://recipe.bluelayer.org/recipe/51048/cashews-contessa"},{"id":"51042","title":"Chocolate Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
raisins, seeded
sugars, brown
sugars, brown
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 375F (180C).
Mix the dry ingredients well; set aside.
Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces.
Add brown sugar and stir until lumps disapear.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart.
If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
Bake 11-13 minutes until slightly browned.","url":"https://recipe.bluelayer.org/recipe/51042/chocolate-oatmeal-raisin-cookies"},{"id":"51021","title":"Moist Sweet Potato Cookies","ingredients":"sweet potato, raw, unprepared
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds","directions":"Make the sweet potato paste.
Peel the sweet potatoes and soak in water for 10 minutes to get rid of any bitterness.
Boil the sweet potatoes in just enough water to cover.
They are done once they change color and brighten up, and a bamboo skewer goes through a piece easily.
While they are still warm, put the sweet potatoes in a food processor with the sugar and milk, and process until smooth.
Make the dough.
Preheat the oven to 190 C. Mix the butter, which should be at room temperature, and the sugar together very well.
Measure out 200 g of the sweet potato paste you made in step 3 and add to the butter-sugar mix.
Mix until smooth.
Sift in the cake and almond flours and fold them in.
Use your hands to form balls with the dough.
Lightly flatten each ball, and line them up on your baking pan (You can form the dough in any shape you like.)
Bake in the preheated oven for 12 minutes.
Once the bottom has turned golden brown, they are done!
They're also delicious warmed up in a toaster oven just before eating.","url":"https://recipe.bluelayer.org/recipe/51021/moist-sweet-potato-cookies"},{"id":"51018","title":"Easy, Crispy, Dairy-Free Cookies Made with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put all the ingredients in a large plastic bag.
Rub the contents of the bag from the outside until the dough sticks together.
Roll the dough out with a rolling pin while it's still in the bag.
Cut away the bag with scissors and cut out shapes.
(You can use a knife for this.)
Bake for 20 minutes in an oven preheated to 170C.
(Adjust the baking time to suit your oven.)","url":"https://recipe.bluelayer.org/recipe/51018/easy-crispy-dairy-free-cookies-made-with-pancake-mix"},{"id":"51016","title":"Root Beer Float Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, powdered
beverages, carbonated, root beer
spartan, real semi-sweet chocolate baking chips,","directions":"Cover a large rimmed cookie sheet with wax paper or non-stick parchment paper
Measure out the cereal and place it into a large mixing bowl.
Place the powdered sugar and cookie mix into a large resealable plastic bag or plastic container with a lid.
Put the white chocolate chips into a microwave safe bowl and melt it in the microwave (set microwave to 50% power, run for 15 second increments and stir in between each time; they will fully melt after about 4-5 times).
This method will prevent burning the chocolate!
Pour the melted chocolate over the cereal and stir slowly to fully coat the cereal.
Spoon the coated cereal into the container with the powdered sugar and cookie mix.
Seal tightly and give it several good shakes to fully coat.
Spread the coated cereal onto the covered cookie sheet and allow it to dry and cool.
Store in a tightly closed container, or just eat them all!","url":"https://recipe.bluelayer.org/recipe/51016/root-beer-float-muddy-buddies"},{"id":"51011","title":"Vegetable Cookies","ingredients":"shortening, vegetable, household, composite
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Boil the vegetables; make sure you overcook them (you want to be able to mash them).
In a bowl, mix the cheese with the margarine or butter; add mashed vegetables and flour; slowly add milk.
Form into a dough.
Place in the freezer for 1 hour.
Open the dough and with a cookie cutter form into shapes.
Bake at 350 degrees Fahrenheit for about 15 to 20 minutes.
Let them cool and enjoy.
Makes about 20 to 25, depending on the size of the shapes.","url":"https://recipe.bluelayer.org/recipe/51011/vegetable-cookies"},{"id":"51009","title":"Benne Seed Crisps Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
butter, without salt
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees.
Sift the cornmeal together with the flour, salt and baking soda into a bowl.
Fold in the butter and cream.
Knead the dough till it holds together (6 to 8 times) on a floured board.
Roll the dough by the teaspoonful on the floured board.
Sprinkle with sesame seeds.
Roll into very thin 4\" diameter rounds, leaving the edges ragged.
Bake on an ungreased cookie sheet till golden brown (about 15 min).
Sprinkle with salt while still hot.
Store in a tightly covered container.
Go well with cocktails and seafood soups
NOTES : Yields 24 Crisp","url":"https://recipe.bluelayer.org/recipe/51009/benne-seed-crisps-recipe"},{"id":"50995","title":"Chocolate-Pecan Clusters","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
butter, without salt
nuts, pecans
vanilla extract","directions":"Stir in pecans and vanilla.
Drop mixture, with 3 pecan halves per cluster, onto waxed paper-lined cookie sheet.
Refrigerate uncovered about 30 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/50995/chocolate-pecan-clusters"},{"id":"50981","title":"Focaccia (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried
salt, table
oil, olive, salad or cooking","directions":"Place the ingredients into the pan in the order recommended by your bread machine.
Program the machine for \"dough cycle\".
Check dough about 10 minutes before the end of the 2nd kneading cycle.
It should be a smooth, sticky ball.
Adjust if needed with more flour or water.
When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a large rectangle, about 17x12 inches.
Transfer the dough onto a large, lightly greased cookie sheet.
Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
Cover with a towel and let rise for about forty minutes or till puffy.
Sprinkle the salt & herbs over the bread.
Press into the dough at intervals with your fingers& sprinkle with the olive oil.
Bake the focaccia in a preheated 425F oven for 15 minutes or until the crust is golden brown.
Remove from the oven & cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50981/focaccia-bread-machine"},{"id":"50965","title":"That Fabulous Tahini Cookie!","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey
salt, table
seeds, sunflower seed kernels, dried
oats","directions":"Combine oatmeal, sunflower seeds, and salt.
Mix with remaining ingredients.
Form crabcake-like patties and place on a greased pan.
Bake about 10 minutes, or until brown around the edges and soft in the center.","url":"https://recipe.bluelayer.org/recipe/50965/that-fabulous-tahini-cookie"},{"id":"50955","title":"Apricot Coconut No Bakes","ingredients":"apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"In a bowl, mix the apricots and coconut together.
Slowly start to drizzle in the sweetened condensed milk, stopping to stir the mixture.
Test mixture at intervals by trying to form the mixture into a ball.
If mixture will form a soft ball, then there is enough sweetened condensed milk.
If you are using fresh apricots or the vegan condensed milk, you will likely use less than the 2/3 cup the recipe calls for.
Form the mixture into one inch balls and place on a waxed paper-lined cookie sheet.
Flash freeze for 30 minutes and then transfer the balls into a freezer safe container or bag.
Label and freeze for up to one month.
*I used my vegan sweetened condensed milk recipe.
*Recipe adapted from Eagle Brand.","url":"https://recipe.bluelayer.org/recipe/50955/apricot-coconut-no-bakes"},{"id":"50945","title":"Chocolate Cookie Ice Cream","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Place heavy cream, milk, sugar and vanilla extract in a medium mixing bowl and stir until well blended.
Pour into freezer bowl of an electric ice cream maker.
Turn the machine on and freeze until the mixture thickens, about 20-25 minutes; add crushed cookies to the ice cream during the last 5-10 minutes of freezing.
Transfer to an air tight container and place in your freezer until firm, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/50945/chocolate-cookie-ice-cream"},{"id":"50927","title":"Aunt Zana's Amish Sugar Cookies (Eggless)","ingredients":"sugars, granulated
sugars, powdered
oil, olive, salad or cooking
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 375F.
In a mixing bowl, cream together sugar, powdered sugar, oil, butter, and vanilla extract.
Add flour, baking soda and cream of tartar.
Mix well.
Take teaspoonfuls of dough & roll into balls.
Place on cookie sheet and press to about the size of a nickel.
Bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/50927/aunt-zanas-amish-sugar-cookies-eggless"},{"id":"50925","title":"Pistachio and Cherry Mexican Wedding Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
nuts, pistachio nuts, raw
cranberries, dried, sweetened
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Butter 3 heavy large baking sheets.
Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy.
Beat in vanilla and salt, then pistachios and cherries.
Using spatula, stir in all flour (do not overmix dough).
Shape dough by generous tablespoonfuls into football-shaped ovals.
Place on prepared sheets, spacing 1 inch apart.
Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes.
Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl.
Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly.
Transfer cookies to sheet of waxed paper.
Repeat to coat cookies with sugar again; cool completely.
do ahead Can be made 4 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/50925/pistachio-and-cherry-mexican-wedding-cakes"},{"id":"50922","title":"Vienna Crescents","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Cream butter until light.
Add sugar and blend well.
Blend in flour, add nuts, and chill dough slightly.
Pinch off a bit of batter, form into crescent shape.
Place on ungreased cookie sheet.
Bake at 325 degrees for 23 to 25 minutes.
Cool on rack.
Roll in, or sprinkle on, powdered sugar when cool .","url":"https://recipe.bluelayer.org/recipe/50922/vienna-crescents"},{"id":"50917","title":"Orange Icing Glaze","ingredients":"sugars, powdered
butter, without salt
orange juice, raw
orange juice, raw","directions":"Beat all ingredients together, adding more or less juice to make icing proper consistency.
Ice or dip cookies into icing.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/50917/orange-icing-glaze"},{"id":"50898","title":"Healthier Samoas","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F
In a large mixing bowl, cream together margarine and sugar substitute.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50898/healthier-samoas"},{"id":"50889","title":"Eggless Oatmeal Raisin Cookies","ingredients":"oats
nuts, walnuts, english
raisins, seeded
water, bottled, generic
sugars, granulated
oil, canola
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
vinegar, distilled","directions":"Preheat oven to 375 degrees.
Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.
Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.
Combine everything and mix well.
Drop one inch size dough \"balls\" onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned.
Place cookies on rack to cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/50889/eggless-oatmeal-raisin-cookies"},{"id":"50879","title":"Chocolate Malt Sandwiches","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vanilla extract
cream, fluid, heavy whipping","directions":"Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
Roll out the dough between the parchment sheets to 1/4 inch thick.
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
Reroll the scraps and repeat.
(Refrigerate the dough if it gets too soft.)
Place the cookies 1 inch apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
Refrigerate until cold, about 25 minutes.
Beat with a mixer until thick and spreadable, about 1 minute.
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
Dust with cocoa powder, if desired.
Store in the refrigerator up to 5 days.
Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/50879/chocolate-malt-sandwiches"},{"id":"50867","title":"White Rolled Christmas Cookies Recipe","ingredients":"sugars, powdered
cream, whipped, cream topping, pressurized
leavening agents, baking soda
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Work like pie crust.
Add in:","url":"https://recipe.bluelayer.org/recipe/50867/white-rolled-christmas-cookies-recipe"},{"id":"50864","title":"Peanut Butter-Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
sugars, brown
shortening, vegetable, household, composite
oil, canola
peanut butter, smooth style, without salt
egg substitute, powder
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.
Combine flour, oats, baking soda, and salt in medium bowl.
Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy.
Add peanut butter, and beat until well combined.
Stir together 5 Tbs.
water and egg replacer powder in measuring cup.
Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
Beat flour mixture into wet mixture, then add chocolate chips and mix until combined.
Scoop 1-Tbs.
dollops of dough 3 inches apart on ungreased baking sheet.
Flatten dough balls to 1/2-inch thickness with fingers.
Bake 12 minutes, or until cookies are golden brown and dry on top.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/50864/peanut-butter-oatmeal-cookies"},{"id":"50843","title":"Walnut Lace Cookies","ingredients":"butter, without salt
sugars, brown
cream, whipped, cream topping, pressurized
syrups, corn, light
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease baking sheets.
In a saucepan over low heat melt the butter with the cream, sugar and corn syrup.
Add nuts and flour and bring mixture to a boil.
Drop batter by tablespoonfuls onto buttered cookie sheets.
Bake at 350 degrees F (175 degrees C) until bubbly and golden, about 3 to 5 minutes.
Let cool slightly before removing from baking sheet.","url":"https://recipe.bluelayer.org/recipe/50843/walnut-lace-cookies"},{"id":"50827","title":"Oat Crisps","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats","directions":"Preheat oven to 375F.
Cream butter with the sugar until light and fluffy.
Sift the flour, salt, and soda into the creamed mixture and mix well.
With floured hands, roll the dough into walnut-sized balls and roll in oatmeal to coat.
Placed on greased cookie sheets, about 2 inches apart.
Bake for 10-15 minutes or until light golden.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50827/oat-crisps"},{"id":"50798","title":"Paula Deen's Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
butter, without salt
cheese, cheddar","directions":"Preheat oven to 350 degrees.
In large bowl, beat butter and cheese until well blended at medium speed.
Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
Put mixture into pastry bag or cookie press that is fitted with a star tip.
Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking.
Otherwise, the butter and cheese gets too soft, and you get cheese \"crackers\" instead of straws!
Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
Keeps well in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/50798/paula-deens-cheese-straws"},{"id":"50796","title":"English Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average
bacon, meatless
spices, pepper, black
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Large Cast Iron skillet or Large frying pan.
Large Kettle
Cookie/Jelly Roll Sheet.
Large bowl filled with cool water.
Preheat oven to 200 degrees.
Fill kettle with water, cover and set to boil.
Place bacon onto Cookie/Jelly Roll Sheet.
Place into oven.
Cook bacon to your taste.
Deal with bacon as you normally would.
When water is boiling add your tomatoes, careful not to splash.
When the skins have split take tomatoes out and place into large bowl of cool water.
This will stop the cooking process.
This is Also known as blanching.
Preheat skillet/pan while you are peeling the tomatoes.
Place bacon strip and butter with heat set at medium.
As you peel the tomatoes, give them a good squeeze to mash them and release the juice and place them into the skillet/pan.
Add pepper and sugar to taste.
Sugar will cut down on the acidity of the tomatoes.
When the tomatoes have cooked and the juice is half gone, take sheet out of oven and add a bit of the bacon grease.
Turn up the heat on the skillet/pan and cook until tomatoes have thickened and most of the juice is gone.
You can serve this with egg and toast or just toast or whatever suits your fancy.","url":"https://recipe.bluelayer.org/recipe/50796/english-tomatoes"},{"id":"50772","title":"Christmas Cut-Outs Rolled Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
egg substitute, powder
vanilla extract
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Cream butter and sugars in bowl of electric mixer until smooth.
Beat in egg substitute and extracts.
Mix flour, baking powder, and salt until evenly mixed and then add to butter/sugar mixture and blend well.
Divide dough into 4 portions and chill at least 1 hour.
Roll dough on floured board to 1/8 inch thickness.
Cut out shapes and place on cookie sheet.
Bake at 375 degrees for 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/50772/christmas-cut-outs-rolled-sugar-cookies"},{"id":"50763","title":"Glazed Rum Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
salt, table
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof","directions":"Preheat oven to 325 degrees F (165 degrees C).
Beat the butter or margarine in a large mixing bowl at medium speed until very creamy.
Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
Combine the flour, nuts and salt add to the butter mixture and beat until just blended.
Stir in the rum extract.
Shape cookies into 1inch balls and place on ungreased cookie sheets.
Flatten cookies down.
Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes.
When cool spread with Rum Glaze.
To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract.
Stir until smooth.","url":"https://recipe.bluelayer.org/recipe/50763/glazed-rum-cookies"},{"id":"50750","title":"Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
lard","directions":"Mix together flour, salt, sugar and baking powder.
Add shortening, ensuring it is mixed well into flour mixture.
Mix together milk and water and add to flour mixture.
Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough.
Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick.
Prick bannock with fork throughout.
Bake at 425 degrees F for approx 45 minutes or until golden brown.
Remove from oven and let cool.
if you are going to eat it hot, break pieces, add butter or your favorite topping.
or:.
if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick.
heat cooking oil or shortening over medium heat.
cook until both sides are golden brown.
once done, place on paper towels to absorb some of the oil.
add toppings of choice.
This recipe makes a large bannock or a couple dozen fry bread.
enjoy!","url":"https://recipe.bluelayer.org/recipe/50750/bannock"},{"id":"50749","title":"No Sugar Peanut Brittle","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
oil, corn, peanut, and olive","directions":"In a heavy sauce pan combine xylitol butter and corn syrup.
Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees).
Add nuts of choice and stir.
Pour mixture in a greased pan or cookie sheet and spread to desire thickness.","url":"https://recipe.bluelayer.org/recipe/50749/no-sugar-peanut-brittle"},{"id":"50738","title":"Streusel Topping for Pies Etc..","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Combine flour, sugar and cornmeal in medium bowl, drizzle with melted butter and toss with a fork till well combined and mixture forms many large chunks with pea sized pieces through out.
Bake on cookie sheet at 350* for 5 minutes.
Cool 5 minutes.
Sprinkle streusel over pie.","url":"https://recipe.bluelayer.org/recipe/50738/streusel-topping-for-pies-etc"},{"id":"50719","title":"Cheese Straws","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, gruyere
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft.
Add all the cheese and beat with the butter until the mixture is smooth.
Stir in the mustard.
Whisk together the flour, salt, baking powder, and hot red pepper.
Add to the butter mixture and beat until combined.
Form into a ball.
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths.
On waxed paper, roll each piece into a rectangle 1/3-inch thick.
Use a pastry wheel to cut dough into 4- by 1/2-inch strips.
Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.
Bake at 375 degrees for 8 to 15 minutes, until light brown.
Watch carefully, as overly browned straws aren't tasty.
Cool on a rack.
Notes: Every oven is different.
Cook the first batch, watching carefully, and if too brown, reduce heat to 325 degrees.
Rotate pan halfway through baking time.
Use more than one baking sheet at a time only if the sheets may be placed in the oven without overlapping.
Air must freely circulate or the bottoms will be burned and the tops unbrowned.
Switch shelves and positions of the pans as necessary to prevent top or bottom from browning.
Take care: white cheese will not brown as much as yellow.
Once the aroma comes wafting out of the oven, they are usually done.
Cooking further may burn the cheese.
Remove with a metal spatula to cool on a rack.
These keep several days at room temperature in a tightly sealed container, or frozen up to 3 months.
Due to the heavy humidity in the South, it may be necessary to re-crisp straws on a baking sheet in a 300-degree oven.
Variation: Use cookie cutters, a pastry bag, or an indented pizza slicer to shape cheese straws.
Cut into coins, triangles, hearts, or specialty shapes for special parties.","url":"https://recipe.bluelayer.org/recipe/50719/cheese-straws"},{"id":"50714","title":"Caramel Cookies Topped With Melted Chocolate","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Cream 2/3 cup softened oleo, white sugar & flour and press into a 9\" square pan.
Bake for 20 minutes in @350 pre heated oven.
In a sauce pan combine 1/2 c butter, the brown sugar, light corn syrup & sweetened condensed milk.
Bring to boil and boil 5 minute
Remove from heat and beat with a wooden spoon for 3 minute Pour over baked crust.
Cool until begins to firm up.
Heat chip in microwave for 1 min and stir.
Then at 20 sec intervals until melted.
Pour over carmel layer and chill.","url":"https://recipe.bluelayer.org/recipe/50714/caramel-cookies-topped-with-melted-chocolate"},{"id":"50707","title":"Special K No-Bake Cookie Bars","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
mini semi-sweet chocolate baking chips,","directions":"Boil the syrup and sugar together in a medium/large pot.
As soon as it comes to a boil remove it from the heat and stir in peanut butter.
Add vanilla (or banana) extract and mix to combine.
Then gently stir in the cereal until well combined.
Blend in the mini chocolate chips.
Stir just a little so they dont completely blend.
Spread into a greased 9x11 pan.
Refrigerate until firm.
Cut into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/50707/special-k-no-bake-cookie-bars"},{"id":"50678","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Pop popcorn till you have 15 cups and place in a very large bowl.
In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
Remove from heat.
Stir in the baking soda.
Pour over the popped popcorn and stir till well coated.
Put on large ungreased cookie sheet or two 9x13-inch pans.
Bake at 200F for 1 hour stirring every 15 minutes.
NOTE: If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.","url":"https://recipe.bluelayer.org/recipe/50678/caramel-corn"},{"id":"50659","title":"Easy Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Cream butter and icing sugar together.
Gradually add flour and cornstarch.
Roll into balls and place on parchment lined cookie sheet.
Bake at 350AF for 8-10 minutes.
Let cool and ENJOY!!!
!","url":"https://recipe.bluelayer.org/recipe/50659/easy-shortbread-cookies"},{"id":"50646","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix water and sugar.
Sprinkle yeast on water and let sit (bloom) for 5 to 10 minutes.
Add oil and salt and mix briefly.
Add flour 1 cup at a time until dough is slightly sticky and kneadable.
If kneading by hand, roll out on floured surface and knead for up to 5 minutes.
(I mix everything and knead in my KitchenAid stand mixer.
).
Let rest at least 5 minutes and up to an hour.
Divide in two and roll out on pizza stone or cookie sheet.
Top with spagetti sauce, your favorite pizza toppings, and cheese.
Bake at 450 F for 10 to 15 minutes, or until cheese is slightly brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/50646/pizza-dough"},{"id":"50633","title":"Cheese Bites","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Cream cheese and butter;.
add all other ingredients except pecans; mix well.
Add pecans by hand; chill until easy to handle pinch walnut size pieces from dough and place on ungreased cookie sheets.
press down with fork.
bake at 350 for 10 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/50633/cheese-bites"},{"id":"50631","title":"Grandma Bessie Wardle's No-Bake Chocolate Cookies","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
nuts, walnuts, english
peanut butter, smooth style, without salt","directions":"Mix cocoa, sugar, butter, and evaporated milk together and bring to a boil.
Boil for 1 minute.
Add nuts, coconut and oats to mixture and stir well (or add 3/4 c peanut butter with oats instead of nuts and coconut).
Grease cookie sheet and drop mixture by heaping tablespoon and let set.","url":"https://recipe.bluelayer.org/recipe/50631/grandma-bessie-wardles-no-bake-chocolate-cookies"},{"id":"50629","title":"Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
soymilk, original and vanilla, unfortified
vinegar, cider","directions":"Preheat oven to 400 degrees F.
Mix cider vinegar with soy or almond milk and set aside.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
Add the oil, soy cream, and milk with vinegar.
Mix until just combined; the dough should be clumpy and not sticky.
Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of sugar.
Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Mine were done at 12 minutes on the dot!","url":"https://recipe.bluelayer.org/recipe/50629/scones"},{"id":"50619","title":"Mega Easy, Monster Delicious Roasted Red Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, oregano, dried
spices, rosemary, dried
spices, chili powder
spices, ginger, ground
spices, pepper, red or cayenne
spices, garlic powder
spices, cumin seed
salt, table","directions":"Pre heat oven to 425 F.
Wash Potatoes.
Have a large bowl with cold water near your cutting board.
Leaving skins on, cut potato in half, then cut each half into 8 wedges.
Easiest way is to cut the half in a cross pattern, then cut another cross pattern.
Place cut potatoes into cold water bath.
Drain potatoes into colander.
Shake off all excess water.
Wipe out large bowl until dry.
Put drained potatoes back into bowl.
Add all other ingredients.
Using a large spoon, mix until all potatoes are completely, and evenly coated.
Place potatoes on a cookie sheet, in a single layer.
This is ALOT of potatoes, so you may need 2 sheets.
I needed to use 2 ovens.
Cook for 25 minutes.
Flip potatoes.
Cook for 15 minutes.
Remove from oven and re-season with salt to taste.
Serve.
Eat it!
Ketchup has never been so happy!","url":"https://recipe.bluelayer.org/recipe/50619/mega-easy-monster-delicious-roasted-red-potatoes"},{"id":"50597","title":"No Bake Pumpkin, Raisin, Oatmeal Cookie Recipe","ingredients":"oats
raisins, seeded
salt, table
pumpkin, raw
pumpkin, raw
oil, olive, salad or cooking
vanilla extract
honey","directions":"Combine all the dry ingredients.
Mix in the wet ingredients and roll into balls.
Serve or refrigerate them for later consumption.","url":"https://recipe.bluelayer.org/recipe/50597/no-bake-pumpkin-raisin-oatmeal-cookie-recipe"},{"id":"50590","title":"Christmas Ornaments","ingredients":"leavening agents, baking soda
cornstarch
water, bottled, generic","directions":"In saucepan mix baking soda and cornstarch together blending well.
Add cold water and mix well until mixture is smooth.
Bring to a boil and boil for 1 minute until it has the consistency of mashed potatoes.
Spoon out onto a plate, cover with a damp cloth and allow to cool.
Knead dough and roll out on wax paper.
Cut out designs with cookie cutter or shape by hand.
Poke small hole in top with straw so it can be hung.
Let dry until hard, 1-2 days.
Paint ornament with Tempra or water colors.
Let dry and coat with clear shellac.","url":"https://recipe.bluelayer.org/recipe/50590/christmas-ornaments"},{"id":"50588","title":"Thin and Chewy Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F and line 3 half sheet pans with Silpats.
In a medium bowl, sift together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream butter, granulated sugar, and light brown sugar together until light and fluffy.
Add corn syrup and milk; beat well and scrape down the sides of the bowl.
Add vanilla extract; beat well.
On low speed, gradually add dry ingredients and mix on low until combined.
Add mini chips and mix on low for 5 seconds.
Remove bowl from mixer and check to see all the ingredients are combined well; use a silicone spatula to finish mixing if needed.
Use a #50 scoop (1 tablespoon) to portion 12 balls of dough evenly about 2 inches apart onto lined sheet pans.
Chill dough on sheet pans in fridge for at least 10 minutes before baking.
Bake one sheet pan at a time, for 812 minutes or until edges just begin to turn brown (check early).
Remove sheet pan from oven and wait 35 minutes before transferring cookies to a rack to cool completely.
Recipe adapted from CookWise by Shirley O. Corriher.","url":"https://recipe.bluelayer.org/recipe/50588/thin-and-chewy-chocolate-chip-cookies"},{"id":"50569","title":"Bread Machine Cinnamon And Raisin Bagels Recipe","ingredients":"raisins, seeded
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"*** Soak the raisins in hot water for 10 min.
Drain and pat dry.
Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/50569/bread-machine-cinnamon-and-raisin-bagels-recipe"},{"id":"50552","title":"Cookies n Cream Shake","ingredients":"ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put your ingredients in a blender and blend it up.","url":"https://recipe.bluelayer.org/recipe/50552/cookies-n-cream-shake"},{"id":"50528","title":"Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
salt, table
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Stir together the sugar, karo syrup and salt until it comes to a a rolling boil.
Add the raw peanuts.
Boil, stirring constantly until the syrup is light brown.
Remove from heat.
Add the baking soda and keep stirring.
Pour onto buttered large cookie pans.
- Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/50528/peanut-brittle"},{"id":"50514","title":"Chewy Chocolate Pecan Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl beat together the butter and sugars until creamy.
Add in the vanilla and mix until combined.
Mix in the flour, cocoa powder and baking soda and mix until just combined, then fold in the pecans and chocolate chips.
Refrigerate the dough for 30-60 minutes before baking.
Preheat oven to 325 F.
When the dough is done chilling scoop by the tablespoonful onto a baking sheet that youve lined with parchment paper or a Silpat.
Bake at 325 F for 10-12 minutes.
Then remove from the oven and let them cool completely before serving or else youll have a doughy sticky mess to contend with!","url":"https://recipe.bluelayer.org/recipe/50514/chewy-chocolate-pecan-cookies"},{"id":"50510","title":"Tahini Butter Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and sugar until fluffy.
Add vanilla and tahini, mix until well combined.
In a separate bowl, sift together the flour and baking powder, then stir into butter mixture.
Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
Bake in preheated oven until they turn golden brown, about 15 minutes.
Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50510/tahini-butter-cookies"},{"id":"50498","title":"Banging candied almonds","ingredients":"sugars, granulated
spices, cinnamon, ground
water, bottled, generic
vanilla extract
nuts, almonds","directions":"Add the dry ingredients which is the sugar, cinnamon.
Then the wet ingredients water, vanilla.
Mix together in a medium-sized pan and heat to boil on medium heat.
When sugar-water mixture is boiling add almonds and stir constantly, without changing the temperature.
Stir almond mixture for 15-30 mins.
Until all the liquid is dried up.
When almond mixture is dried and sugar is crystallized remove from heat.
And pour on a cookie sheet lined with wax paper.
Move around the almonds to make sure none are sticking.
Wait at least 5-10mins to cool.","url":"https://recipe.bluelayer.org/recipe/50498/banging-candied-almonds"},{"id":"50485","title":"Pie Pastry How to and Tips","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt; sift again.
Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
Handle the dough as little as possible.
Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
The pastry should be about 1 1/2 inches larger than the the pie plate.
Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
My Note: I trusted this one and had a wonderful result.
The juices from the filling didn't even make the crust soggy.
Like some PotPie Do.
* If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350*F. oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up.
Return to the oven and bake 5 minutes longer.
Place on a wire rack to cool, then fill as recipe directs.
* For best results, refrigerate all ingredients prior to making the dough - even the flour.
*Use pastry flour or all-purpose.
Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body.
*Lard and shortening produce the most tender crusts.
You may use half lard or shortening and half butter if you want the buttery flavor.
*The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-size pieces.
Handle as little as possible with your hands.
*All liquids should be ice-cold.
*For a flakier crust, substitute ice cold sour cream or heavy cream for the water.
*Sugar in a pastry dough sweetens and tenderizes.
*Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
*Chill the dough for 30 minutes for easier rolling.
*To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes.
*Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.
*Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.
*Meringue won't \"weep\" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.
*Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking.
** How to Freeze Pie Crust Dough **
Take some of the work out of making pie by making your pie crusts ahead and freezing them.
Here's how:.
Option 1:.
Make up the dough for your pie crust, following the instructions in the recipe that you've chosen.
Then, form the dough into a ball; and place it in a freezer bag, or wrap it in a double layer of plastic wrap.
Label and date it.
Note: If your pie crust recipe makes more than one crust, divide the dough into individual pie amounts before freezing.
Store your dough in the freezer for up to three months.
To Use: Thaw your pie dough in the fridge overnight.
Then, roll it out as usual.
Option 2:.
Make your dough; roll it out; and form your crust in a pie plate.
Then, stick the whole thing pie plate and all in a freezer bag.
To Use: Thaw your pie crust in the refrigerator overnight, and proceed with your pie recipe; or use your crust frozen, and simply add a couple minutes to the normal bake time.
Tips: Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.
Think about making your pie filling ahead, too.
Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).
*And practice!
Every time you make a pie crust from scratch, it will get easier.
Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature.
And the cost savings are really tremendous.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/50485/pie-pastry-how-to-and-tips"},{"id":"50482","title":"Wookie Cookies","ingredients":"butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vanilla extract","directions":"Cream margarine and sugar together.
Without sifting add remaining ingredients and mix well.
Chill dough for 1/2 hour.
Shape into balls and press firmly with a fork.
Bake on ungreased cookie sheets for 10 to 15 minutes at 325 degrees F (165 degrees C).","url":"https://recipe.bluelayer.org/recipe/50482/wookie-cookies"},{"id":"50479","title":"Chocolate Chip Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
shortening, vegetable, household, composite
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, baking soda, salt and both sugars in very large bowl.
Mix in shortening with fingers.
Stir in pecans and chocolate chips.
Store in airtight container in cool, dry place 6 months.
For longer storage, refrigerate or freeze.","url":"https://recipe.bluelayer.org/recipe/50479/chocolate-chip-cookie-mix"},{"id":"50434","title":"Chocolate Bit Cookies","ingredients":"butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and sugar in a medium bowl.
Beat in condensed milk.
Cream until the mixture is light and fluffy.
Sift flour and baking powder.
Stir into butter mixture, along with the choc bits.
Roll tablespoons of mixture into balls.
Place on a lined oven tray.
Press the biscuits down to flatten.
Bake at 190C for 15 minutes, or until golden brown.
Allow to cool, then drizzle with melted chocolate buttons.","url":"https://recipe.bluelayer.org/recipe/50434/chocolate-bit-cookies"},{"id":"50424","title":"Balmoral Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Scottish Shortbread: As far as shortbread is concerned, I'm a great believer in simplicity.
The recipe for Balmoral Shortbread below is typical of this style.
However, with Scots cookery, one should never ignore Mistress Margaret
(Meg) Dods.
Her \"Cook's and Housewife's Manual\" was promoted (ghosted) by Sir Walter Scott, who coined her pseudonym.
The recipe for Petticoat Tails is described by Catherine Brown (Scottish Regional Recipes) as \"a ladies' shortbread - men generally prefer thick fingers\".
Other recipes call for additions such as rice flour, cornflour
(cornstarch), lemon peel, grnd or possibly slivered almonds (or possibly almond essence)
but these are all just curlicues.
As for the commercially produced Choc Chip Shortbread and Cherry Shortbread ... they are about as Scots as the Taj Mahal.
Note the 3:2:1 ratio - what could be simpler.
Preheat oven to 350F / 180C / Gas 4
Sift flour onto a board.
Put sugar in a separate pile on the board, and work in butter.
Gradually knead in flour: you should end up with a hard dough.
Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork.
Bake on a greased tray for 30 min.
/COOKIES","url":"https://recipe.bluelayer.org/recipe/50424/balmoral-shortbread-recipe"},{"id":"50419","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic","directions":"Special equipment: a 3-inch heart-shaped cookie cutter.
For the scones: Place an oven rack in the middle of the oven.
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
Transfer the mixture to a medium bowl.
Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.
Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.
Cut the dough into more heart shapes and add to the baking sheet.
Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes or until the edges are golden brown.
Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth.
Gradually add the water until the mixture is thin enough to spread.
Using a spoon, drizzle the glaze over the scones.
Let the glaze set for about 30 minutes.
Serve or store in an airtight plastic container for 2 days.
Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/50419/strawberry-and-rosemary-scones"},{"id":"50405","title":"Roasted Tomatoes and Feta","ingredients":"cherries, sweet, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, feta
spices, coriander seed","directions":"Preheat oven to 400 degrees F. 2.
Place cherry tomatoes in a baking dish or cookie sheet with sides.
Drizzle olive oil over tomatoes, toss to coat.
Sprinkle salt and pepper over tomatoes, toss.
Bake for 10-15 minutes or just until tomato skin begins to crack.
Remove from oven and place tomatoes in a serving dish.
Mix with feta and cilantro.","url":"https://recipe.bluelayer.org/recipe/50405/roasted-tomatoes-and-feta"},{"id":"50377","title":"Kettle Korn Cookies","ingredients":"corn, sweet, white, raw
oats
oil, canola
beverages, almond milk, unsweetened, shelf stable
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
sweetener, herbal extract powder from stevia leaf
sweetener, syrup, agave
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
salt, table","directions":"Preheat oven to 350F.
In a food processor, combine all the ingredients and run the machine until a dough forms.
Drop by tablespoonfuls on parchment or silicone lined cookie sheets (5 per sheet).
Bake 12 minutes and cool completely on the sheets.","url":"https://recipe.bluelayer.org/recipe/50377/kettle-korn-cookies"},{"id":"50370","title":"Strawberry Snowballs","ingredients":"wheat flour, white, cake, enriched
sugars, powdered
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
butter, without salt","directions":"Bring the butter to room temperature.
Sift together all the ingredients except the butter and strawberry powder.
Use a rubber spatula to cream the butter which has been brought to room temperature.
Add the dry sifted ingredients from step (2) all at once and mix.
After it's mixed together, add the strawberry powder and gather the dough together.
Wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.
(I make the dough the day before and leave it in the refrigerator for a day)
Heat the oven to 170 degrees C. Roll the dough into 2 - 2.5mm (5 g) balls and place on a baking sheet, leaving a space between each cookie.
Bake for about 15 minutes in a 170 degrees C oven.
(The cookies will be very soft when you take them out)
Mix 40 g of powdered sugar and 5 g of strawberry powder (not listed in the ingredients) in a bowl.
When the cookies have cooled off a little, coat them in the sugar and strawberry powder mixture from step (8).
(You can use extra strawberry powder if you want)
They're done!","url":"https://recipe.bluelayer.org/recipe/50370/strawberry-snowballs"},{"id":"50360","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine first flour, baking powder and sugar.
Cut in butter with a pastry blender until crumbly.
Add milk and stir until dry ingredients are moist.
Drop in desired size onto ungreased cookie sheet and brush with melted butter.
Bake at 350 until golden, approximately 15-20 minutes.
*can use buttermilk if you want to make buttermilk biscuits.","url":"https://recipe.bluelayer.org/recipe/50360/drop-biscuits"},{"id":"50358","title":"Cocoa Lime Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, brown
butter, without salt
sugars, powdered
lime juice, raw","directions":"Sift the flour and cocoa together.
In a large bowl, beat the butter and brown sugar together until light and fluffy.
Stir in the flour mixture.
Using your hands, form the dough into two logs about 1 inch in diameter.
Wrap each log in plastic wrap and refrigerate for approximately 1 hour, or until firm enough to slice.
Preheat oven to 350.
Unwrap each log and cut into slices about 1/4 inch thick.
Place on ungreased baking sheets.
Bake for approximately 8-10 minutes, or until cookies are firm but not browned.
Cool for 1 minute on baking sheets, then remove and place on racks.
Cool completely.
To make filling, place butter in a small saucepan and heat over low heat until melted.
Continue to heat, stirring occasionally, until butter just begins to brown.
Remove from heat and let cool slightly.
Stir powdered sugar and lime juice into melted butter.
Spread filling on half the cookies.
Top each with an unfrosted cookie and press down gently.","url":"https://recipe.bluelayer.org/recipe/50358/cocoa-lime-sandwich-cookies"},{"id":"50336","title":"Gingersnap Date Bar (Larabar Wannabe)","ingredients":"dates, deglet noor
nuts, almonds
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"Using a food mill, grind the dates.
In a heavy-duty mixer, combine the ground dates with the remaining ingredients (I used my Bosch and its \"cookie dough\" hooks).
On a cutting board or other clean, flat surface, flatten the mixture to about 1 cm using your hand or a rolling pin.
Cut into bars or roll into balls and enjoy!","url":"https://recipe.bluelayer.org/recipe/50336/gingersnap-date-bar-larabar-wannabe"},{"id":"50328","title":"Pumpkin Protein Cookies","ingredients":"pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
pumpkin, raw
beverages, protein powder whey based
sweetener, syrup, agave
molasses
spices, cinnamon, ground
oats
raisins, seeded","directions":"Preheat oven to 300 degrees.
Combine ingredients in a bowl, stirring until well combined.
Drop cookies onto baking sheet and press down.
Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/50328/pumpkin-protein-cookies"},{"id":"50324","title":"Soft Drop Sugar Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
sugars, granulated","directions":"r>Sift together flour, baking powder and baking soda, salt and nutmeg until thoroughly blended.
Add sugar; spoon mixture into a one-quart wide-mouth jar.
Pack firmly.
Secure lid and attach these instructions:.
Blend one large egg, 1 cup butter, and add 1/2 cup sour cream and 1 tsp vanilla.
Stir in dry ingredients from jar and chill dough overnight.
Drop cookies by spoonfuls on ungreased cookie sheet.
Bake at 375 for 10 minutes or light golden brown.","url":"https://recipe.bluelayer.org/recipe/50324/soft-drop-sugar-cookie-mix"},{"id":"50303","title":"Mother's Oatmeal Cookies Recipe","ingredients":"lard
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, brown
leavening agents, baking soda","directions":"Mix and roll thin.
Put date filling between 2 cookies.","url":"https://recipe.bluelayer.org/recipe/50303/mothers-oatmeal-cookies-recipe"},{"id":"50284","title":"Easy Bake Oven peanut butter cookies","ingredients":"wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated","directions":"In a bowl, mix together all ingredients to make a dough.
With your fingers roll into 1/2 inch balls.
Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork.
Bake for 6 minutes.
Cool.
Bake remaining balls 4 at a time.","url":"https://recipe.bluelayer.org/recipe/50284/easy-bake-oven-peanut-butter-cookies"},{"id":"50255","title":"Peanut Butter Dog Treats 2","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
peanut butter, smooth style, without salt
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 350.
In a large mixing bowl, add both flours and whisk until blended.
Add hot water and mix well.
Add peanut butter and mix until blended.
Knead for 3 minutes.
Sprinkle half the cornmeal over a sheet of waxed paper.
Place dough on top of this.
Sprinkle the remaining half of the cornmeal over the top of the dough.
Roll 1/4 inch thick.
Cut with 2 1/2 inch cookie cutters or cut into rectangles.
Place on a greased cookie sheet.
Bake at 350 for 25 minutes.
(for harder treats, you can bake up to 40 minutes.)
These will be slightly puffy.
*The can keep 1 to 2 weeks in a sealed container, 2 to 3 weeks in the refrigerator, or 6 weeks in the freezer as long as they are properly wrapped.","url":"https://recipe.bluelayer.org/recipe/50255/peanut-butter-dog-treats-2"},{"id":"50247","title":"Crispy and Round Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
wheat flour, white, cake, enriched","directions":"Combine the peanut butter, butter, and sugar in a bowl and mix well.
Once that is done, add in the flour and mix again.
Cover what you made in Step 1 with some plastic cling wrap.
Roll out the dough until it's about 1 cm thick.
Put it in the fridge and let it rest for 5 minutes.
Take out the dough and divide it into 19 portions (each portion should be 10 g).
Shape the dough into balls and lay them out on parchment paper.
Bake for 17 minutes in an oven preheated to 335F (170C) and they are done!","url":"https://recipe.bluelayer.org/recipe/50247/crispy-and-round-peanut-butter-cookies"},{"id":"50236","title":"English Toffee Candy","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
When mix reaches 305 degrees pour onto a greased large cookie sheet.
Sprinkle chocolate Chips over the candy.
As chocolate melts spread with a butter knife.
Spread nuts evenly over the pan, shaking lightly until all nuts stick.
Cool until hard.
Break into pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/50236/english-toffee-candy"},{"id":"50233","title":"Copycat Mccain Mini Frozen Pizzas","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"mix water, yeast, and sugar.
let stand for a few min till it's all bubbly.
add salt, oil, and 3 cups of the flour, stir until a soft dough forms.
kneed for a few min, adding extra flour until it's just barely not sticky anymore.
let rise in a warm place for 30 min or so until it's doubled in size.
divide into 8 balls and flatten out into 4-5 inch disks on cookie sheets lined in parchment paper.
preheat the oven to 425f.
top with a Tbs or two of sauce, then mozza, then parmesan.
bake for 10 min or so, stop before they're golden if you want more authentic taste since this leaves the crust a little gummy and doesn't toast the cheese.
let stand for 5-10 min before serving now or let cool completely before wrapping with a bit of foil or plastic wrap between them and freezing.
you could also bake just the crusts and add the toppings raw before freezing.","url":"https://recipe.bluelayer.org/recipe/50233/copycat-mccain-mini-frozen-pizzas"},{"id":"50216","title":"Chocolate Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.
Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls.
Place balls 1 inch apart on an ungreased baking sheet.
Bake 15 to 18 minutes, or until the cookies are firm to the touch.
Cool 1 minute on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.
While cookies are still warm, roll them in the coating.","url":"https://recipe.bluelayer.org/recipe/50216/chocolate-mexican-wedding-cookies"},{"id":"50212","title":"Homemade Pastrami!","ingredients":"corn, sweet, white, raw
mustard, prepared, yellow
spices, pepper, black","directions":"Okay the first thing you need to do is bring your corned beef brisket to room temperature.
Next remove the brisket from packaging and rinse with cold water to remove the excess blood.
Once it is rinsed well, pat dry with a paper towel.
Next place brisket on a cookie sheet and cover completely with the mustard.
Once your brisket is completely covered in mustard you will cover the mustard with the pepper.
At this point your brisket is ready for the smoker.
( I used oak and pecan chips)
Smoke your brisket for 6 hours at 211F.","url":"https://recipe.bluelayer.org/recipe/50212/homemade-pastrami"},{"id":"50211","title":"Quick Drop Cookies","ingredients":"sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar, salt, butter and milk in a medium size sauce pan.
Bring to a boil and let boil for 1 minute.
Stir in peanut butter, oats, vanilla and chocolate drink mix.
Drop by rounded teaspoons full onto waxed paper.
Let set until cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/50211/quick-drop-cookies"},{"id":"50209","title":"Mexican Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
vanilla extract
nuts, almonds
nuts, pecans
spices, anise seed","directions":"Preheat oven to 325 degrees F
Grind almonds and pecans in food processor, then add butter and continue to grind until smooth.
Add 1/4 c powdered sugar and vanilla, then mix again.
Add flour and anise seeds and grind mix until blended.
After flouring hands, roll the dough into small balls.
Place them about an inch apart on an ungreased cookie sheet.
Bake 15-20 minutes, or until brown on the bottom.
Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.
Let cool again, then add more powdered sugar.","url":"https://recipe.bluelayer.org/recipe/50209/mexican-cookies"},{"id":"50156","title":"Honey Ginger Cookies with Vegetable Oil","ingredients":"wheat flour, white, cake, enriched
spices, ginger, ground
honey
oil, olive, salad or cooking","directions":"Place a bowl on a scale, measure in the ginger, honey, and vegetable oil, then mix.
Measure in the cake flour, then fold it into the mixture until well incorporated, wrap in plastic wrap, then roll out.
Preheat oven to 180C.
Roll out wrapped dough to a 3 mm thickness, then cut out the cookies with a cookie cutter.
Bake in preheated oven for 12 to 15 minutes, then they are ready to serve.
Feel free to add sesame seeds to the batter for added flavor and texture.","url":"https://recipe.bluelayer.org/recipe/50156/honey-ginger-cookies-with-vegetable-oil"},{"id":"50152","title":"No Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Mix sugar, cocoa, butter and milk; place in medium sauce pan and heat to boiling.
Remove from heat and mix in remaining ingredients.
Drop by tablespoonfull on wax paper and let cool.
Store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/50152/no-bake-cookies"},{"id":"50141","title":"Quick Soft Breadsticks","ingredients":"water, bottled, generic
sugars, brown
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/50141/quick-soft-breadsticks"},{"id":"50137","title":"Myrna's Hungarian Pecan Cookies","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 350 degrees.
Lightly grease 2 baking sheets.
In the bowl of a mixer, combine the butter and vanilla.
Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined.
Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets.
Bake 15 to 20 minutes, until golden brown.
Meanwhile, spread the remaining confectioners' sugar out on a plate.
When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it.
Let cool completely on wire racks, then store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/50137/myrnas-hungarian-pecan-cookies"},{"id":"50129","title":"Light & Crispy Florentines","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
nuts, almonds
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"[To make the cookie dough] Combine the vegetable oil and milk in a bowl along with the sugar and salt and mix well.
Add the cake flour and gently mix in.
Once the moisture has been incorporated into the dough has, put it into a plastic bag.
(Depending on the temperature and humidity, the dough might become a bit crumbly or powdery, but don't worry.)
Roll out the dough with a rolling pin, then let it rest in the refrigerator for 30 minutes.
Fold the dough lengthwise, then width-wise, and roll it out.
Repeat this step 3 or more times until the dough is even, then roll out into a 3-mm thick rectangle.
Evenly pierce the dough in several places with a fork.
Bake in an oven preheated to 160C for 15 minutes.
Once the middle has has browned, it's ready.
(I use a gas oven.)
Leave to cool on a wire rack.
[To make the almond praline:] Mix the caramel syrup and milk together well, then quickly stir in the almonds.
Pour the mixture over the cookie dough and evenly spread it out.
Bake in a 160C oven for 15 more minutes.
Trim off the rough edges of the dough and slice into your preferred shapes to complete.
I usedto make the caramel syrup.
Refer to Steps 14 and 15 of that recipe.
[To make simple caramel:] 40 g sugar, 40 ml water, 40 ml milk.
Boil everything together in a saucepan or microwave.
[To make caramel when making these a gift:] 20 g sugar, 30 g honey, 10 g vegetable oil, 70 ml milk.
Boil everything together in a saucepan or microwave.","url":"https://recipe.bluelayer.org/recipe/50129/light-crispy-florentines"},{"id":"50127","title":"Cheddar Pennies","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, chili powder","directions":"Cream butter until soft and stir in the remaining ingredients.
Transfer to a lightly floured surface and shape into a 1 1/4\" diameter log.
Wrap in plastic and refrigerate at least one hour.
Preheat oven to 350F and grease cookie sheets.
Slice the dough into 1/4\" inch thick rounds and place on sheets.
Bake for 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/50127/cheddar-pennies"},{"id":"50125","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"First melt white chocolate in a double boiler or microwave depending on your preference
Once chocolate is completely melted add the crushed peppermint candy into the chocolate then pour mixture into cookie sheet that's lined with parchment paper sprinkle a few more peppermint candy on top and refrigerate for an hour
Then after its refrigerated you can take it out and break it into pieces","url":"https://recipe.bluelayer.org/recipe/50125/peppermint-bark"},{"id":"50115","title":"Soy Glazed Almonds","ingredients":"nuts, almonds
soy sauce made from soy (tamari)
sugars, brown
spices, ginger, ground
spices, garlic powder
spices, pepper, red or cayenne
oil, canola","directions":"Preheat oven to 250 degrees Fahrenheit.
In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper.
Mix well.
Add almonds to pan and bring to a boil, stirring frequently, over medium heat.
Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
Stir in the canola oil and spread almonds out evenly on a cookie sheet.
Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
Allow almonds to cool completely before storing in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/50115/soy-glazed-almonds"},{"id":"50108","title":"English Digestive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place dry ingredients in a mixing bowl.
Cut or rub in the butter with a pastry blender, two knives or your fingertips.
Add the sugar and enough milk to make a stiff dough.
Knead this mixture on a flour surface until smooth.
All this can be done almost instantly in a food processor.
If you have time, return the dough to your bowl, cover and chill for an hour.
This resting time will make the biscuits more tender and crisp.
After the dough has chilled, preheat your oven to 350 degrees.
Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape.
Traditional digestives are about 2 1/2 inches round.
Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/50108/english-digestive-biscuits"},{"id":"50094","title":"Martie's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar with electric mixer until light and creamy.
Combine the flours and mix into butter mixture until crumbly.
Pat into 10 x 18\" cookie sheet.
Sprinkle top with additional sugar.
Bake at 325 for 20 to 25 minutes until light golden in color.
Cut into squares while still warm.","url":"https://recipe.bluelayer.org/recipe/50094/marties-shortbread"},{"id":"50085","title":"Brown-Eyed Susans II","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
nuts, pecans
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract
water, bottled, generic","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease cookie sheets.
In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy.
Stir in the vanilla.
Add the flour and mix until just blended.
Do not overmix.
Roll dough into 1 inch balls.
Place cookies 2 inches apart into prepared cookie sheets.
Make a slight indentation in the center.
Bake for 10 to 12 minutes in the preheated oven.
Cookies should be lightly browned.
Cool slightly and frost the center of each cookie.
To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl.
Stir in the hot water 1 tablespoon at a time until desired consistency is reached.
Drizzle the icing from the tip of a knife or spoon onto the center of each cookie.
Allow the cookies time to set up before serving.","url":"https://recipe.bluelayer.org/recipe/50085/brown-eyed-susans-ii"},{"id":"50075","title":"Take-Along Oven Fried Chicken","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cheese, parmesan, hard
nuts, almonds
parsley, fresh
salt, table
spices, thyme, dried
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 375 degrees.
Blend cereal in blender until fairly well crushed.
Add the next 7 ingredients.
Blend to mix.
Spray foil lined cookie sheet with non-stick cooking spray (butter flavored is best).
Spread chicken pieces on prepared cookie sheet.
Spray chicken with non-stick cooking spray.
Pour blended coating into plastic or paper bag.
Drop chicken pieces two at a time into coating and shake to coat.
Place back onto cookie sheet.
Bake at 375 degrees for 1 1/2 hours or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/50075/take-along-oven-fried-chicken"},{"id":"50073","title":"Chocolaty Toffee Bars","ingredients":"cookies, vanilla wafers, lower fat
sugars, brown
butter, without salt
butter, without salt
sugars, brown
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Cookie Base.
Preheat oven to 350 degrees.
In bowl, combinewafers, brown sugar and butter.
Press into cookie sheet (10x15 inches or smaller).
Bake at 350 for 8 minutes.
Toffee Layer.
in saucepan combine butter and brown sugar.
Cook over moderate heat, stirring constantly until mixture comes to boil.
Boil for one minute.
Pour immediately over baked base.
Bake at 350 for 10 minutes.
Let stand for 2 minutes.
Sprinkle choc chips on top.
Let stand for 2-3 minutes (once choc chips are melty), spread evenly.
Sprinkle with chopped nuts.","url":"https://recipe.bluelayer.org/recipe/50073/chocolaty-toffee-bars"},{"id":"50072","title":"Estonian Rye Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Sift the dry ingredients together and gradually add to the butter mixture.
Beat in the milk and mix well.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. and butter two baking sheets.
Roll the dough out 1/4 inch thick.
Using a cookie cutter, cut out 1 1/2 inch rounds.
Place on the baking sheet about 2 inches apart.
Gather up the left over dough, reroll, and cut out as many more rounds as possible.
Prick the cookies all over with a fork.
Bake until light brown, 8 to 10 minutes.
Cool on racks and store in an airtight container.
Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/50072/estonian-rye-cookies"},{"id":"50069","title":"Simple Cookie Glaze","ingredients":"water, bottled, generic
sugars, granulated","directions":"Combine water and sugar in a small saucepan with a whisk.
Bring to a boil and boil until the sugar dissolves and the syrup turns clear.
Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies.
When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar.
Allow glaze to dry for at least an hour before stacking cookies.
Thin glaze will dry faster than a thick coat of glaze.","url":"https://recipe.bluelayer.org/recipe/50069/simple-cookie-glaze"},{"id":"50066","title":"Raisin Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
milk, canned, condensed, sweetened
vanilla extract
raisins, seeded","directions":"Preheat oven to 180c
In a bowl, add melted butter and sugar, give it a good whisk.
Add condensed milk and whisk to get a creamy mixture.
Add flour and mix well with a wooden spatula, add the raisins and mix well.
Roll dough into a ball and place in prepared baking tray.
Flatten with a spoon.
Bake for 15-20min
Let it cool completely and enjoy.","url":"https://recipe.bluelayer.org/recipe/50066/raisin-cookies"},{"id":"50065","title":"Mazapanes de Cacahuate","ingredients":"nuts, almonds
sugars, powdered","directions":"Grind the peanuts in a food processor.
Add the sugar and continue mixing, scraping the sides from time to time, until the peanuts release their oil and a compact paste is formed when pressed between your fingers.
Be patient as this may take a bit of time depending on your food processor.
Put some of the paste into a 2-inch-diameter cookie cutter, filling it up about 3/4 inch high.
Press down with your hands until compacted.
Remove the cutter carefully and repeat until all the paste is used.
Wrap in cellophane or tissue paper like a sugar candy.
To prepare the wrapper using cellophane or tissue paper, cut 10 pieces into 4 by 3-inch rectangles.
Then cut thin strips of a little less than 1 inch from the short sides toward the center all the way down.
Put the marzipans in the center and roll over so the candy is fully covered, then twist the ends.","url":"https://recipe.bluelayer.org/recipe/50065/mazapanes-de-cacahuate"},{"id":"50037","title":"Gluten-Free Anzac Biscuit","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
quinoa, uncooked
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
sorghum flour, refined, unenriched
sugars, granulated
sugars, brown
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 170C for a fan-forced oven or 185C Line cookie trays with Glad Bake baking paper (no need to grease the paper).
Mix the coconut, quinoa flakes, flours, sugars and Rice Puff cereal in a large mixing bowl - set aside.
Melt the butter and golden syrup together using a small saucepan.
Meanwhile in a cup mix the boiling water with the bicarb soda.
Add the water and soda to the melted butter.
The mixture will foam up.
Add the butter to the dry ingredients and mix well with a wooden spoon.
Roll into walnut sized balls and flatten the biscuit between your palms.
Bake on a lined cookie tray for approx 15 to 20 minutes.
The biscuit should be a dark golden brown.
Cool on trays for 5 minutes before moving onto a rack to cool.
The biscuits will firm as they cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50037/gluten-free-anzac-biscuit"},{"id":"50018","title":"No-Bake Healthy Granola Bites","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
seeds, flaxseed
mini semi-sweet chocolate baking chips,
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesnt get crushed.
Mix until well-combined.
Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoon-sized portions onto a parchment or wax paper lined cooking sheet.
I used my cookie scoop and then rolled the scooped portion between my palms.
Refrigerate for 1-2 hours.
At this point you can serve them or combine the chilled granola bites in a large Tupperware-type container or Ziploc bags to freeze or refrigerate.
They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.","url":"https://recipe.bluelayer.org/recipe/50018/no-bake-healthy-granola-bites"},{"id":"50011","title":"Brown Sugar Bacon","ingredients":"bacon, meatless
sugars, brown","directions":"Line a cookie sheet with parchment paper and preheat oven to 425.
Lay bacon on paper and sprinkle with sugar.
Bake 10 minutes then drain fat from pan (carefully!
).
Bake 5 to 10 minutes more, until it's as crisp as you like.","url":"https://recipe.bluelayer.org/recipe/50011/brown-sugar-bacon"},{"id":"49995","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, flaxseed
sugars, brown
oil, canola
honey
spices, cinnamon, ground
vanilla extract","directions":"In a large bowl combine oats, coconut, almonds and flax seed; set aside.
In a saucepan combine brown sugar (I use a heaping 1/4 cup), oil (also a heaping 1/4 cup), honey (heap here too) and cinnamon, bring to a boil.
Remove from heat and stir in vanilla.
Pour sauce over oat mixture and stir until completely coated.
Pour granola onto a greased cookie sheet and bake at 325F for 12-15 minutes.
Cool and store in an airtight container or Ziploc bag.
I like to eat this with vanilla yogurt and frozen blueberries.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49995/homemade-granola"},{"id":"49987","title":"Oat and Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
raisins, seeded","directions":"Preheat oven to 350F In a large bowl, combine the oat flour, cereal, rolled oats, baking soda, cream of tartar, cinnamon, and ginger.
Mix to combine well.
Set aside.
In a heavy-bottom saucepan, or in a large bowl in the microwave, heat the honey until it thins out.
Remove from heat and stir in the applesauce, vanilla extract and raisins.
Then, gently stir in the oat-cereal mixture.
Drop the mixture onto a lightly greased (non-stick spray) cookie sheet (or a non-stick cookie sheet if available).
Bake approximately 10-12 minutes.
Cookies will appear undercooked, but continue to firm up as they cool.
Let stand on sheet for a few minutes before removing.","url":"https://recipe.bluelayer.org/recipe/49987/oat-and-raisin-cookies"},{"id":"49939","title":"Fresh Coconut Milk","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat oven to 400F.
Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the \"eyes\" are.
Drain the liquid and save for use in other recipes.
Place the coconut on a cookie sheet and bake for 15 minutes.
Remove from oven and let it cool until it can be handled (about 5 minutes).
If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
Remove the white flesh with a spoon or table knife.
Peel off the thin, brown inner skin with a vegetable peeler.
Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes.
Let cool for 5 minutes.
Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid.
For thinner milk, add a little more water.
Use in any recipe calling for coconut milk.
Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.","url":"https://recipe.bluelayer.org/recipe/49939/fresh-coconut-milk"},{"id":"49938","title":"Cocoa Fudge Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract
cherries, sweet, raw","directions":"Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave.
Stir in cocoa powder and sugars.
Stir in yogurt and vanilla extract.
Add flour and mix until just combined.
Stir in cherries or mini-chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet.
Press down slightly to flatten; cookies do not spread a lot.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.
Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Makes 2 dozen.","url":"https://recipe.bluelayer.org/recipe/49938/cocoa-fudge-cookies"},{"id":"49931","title":"Boysenberry Poppits (Or Strawberry) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
sugars, granulated
water, bottled, generic
sugars, powdered","directions":"I haven't tried these yet but they look (and sound) really good.
I got it says: \"Delicate hearts and flowers are perfectly delightful on a tea or possibly reception table\" so I assume they would work for your sisters wedding.
Stir together flour, butter, and lowfat sour cream in a large mixing bowl until thoroughly combined.
Divided dough in half.
Cover and refrigeratefor 3 hrs.
Roll on portion of dough on a lightly floured surface to 1/8-inch thickness
(leave the other portion of the dough in the fridge) Using a 2-inch heart-shape cookie cutter and a 2-inch scalloped cookie cutter, cut dough.
Place HALF the cutouts on an ungreased cookie sheet.
Using a 1-inch heart-shape cutter and a 1-inch scalloped hors d'oeuvre cutter, cut out centres from remaining cutouts.
Lightly brush water over one side of the cutouts with holes.
Place brushed side down on top of cookies without holes.
Placethe stacks one inch apart on an ungreased cookie sheet.
Combine granulated sugar and water.
Brush cookie tops with mix.
Spoon 1/4 tsp.
of the spreadable fruit into the cutout centre of each cookie.
Bake in a 350 oven for about 12 min or possibly until bottoms are lightly browned.
Remove from cookie sheet and cold on a wire rack.
Repeat rolling, cutting, and baking with remaining portion of dough.
Just before serving, spoon a little additional spreadable fruit into each cutout.
If you like, sift powdered sugar on top of cookies.
Makes about 42","url":"https://recipe.bluelayer.org/recipe/49931/boysenberry-poppits-or-strawberry-recipe"},{"id":"49926","title":"Gibbons Girls Crunchy Peanut Butter Center For Chocolates","ingredients":"butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, powdered","directions":"Melt butter and stir in peanut butter, then fold in the cereal while the mixture is still warm.
Add sugar and mix well with your hands.
Line a cookie sheet with parchment paper.
Roll peanut butter into approximately 1-tablespoon sized balls and place them on the parchment.
Allow them to set up on the parchment for at least 1 hour prior to dipping in chocolate.
You can also put these in the freezer and when you make cupcakes, drop one ball into the batter in each cup just prior to baking for a gooey peanut butter-filled cupcake.","url":"https://recipe.bluelayer.org/recipe/49926/gibbons-girls-crunchy-peanut-butter-center-for-chocolates"},{"id":"49886","title":"Pumpkin Lace Cookies","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
wheat flour, white, all-purpose, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, ginger, ground","directions":"Bring sugar, butter& syrup to a boil over medium heat.
Remove from heat and whisk in remaining ingredients.
Drop by scant tablespoonsful onto a parchment lined cookie sheet- 3 inches apart& no more than 6 at a time.
Bake in center of a preheated 350F oven until slightly darkened (about 10 minutes).
Let stand on pan on a rack for 2 minutes to firm.
Transfer to rack to cool.","url":"https://recipe.bluelayer.org/recipe/49886/pumpkin-lace-cookies"},{"id":"49875","title":"Border Sugar Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
nuts, pecans
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cream together the butter and sugar till light and fluffy.
Beat in the salt and vanilla.
Then add in the pecans and potato chips and mix well.
With a wooden spoon, stir in the flour just till it disappears.
Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.
Coat the bottom of a heavy glass with butter and then dip in sugar.
Press and twist to flatten each ball into a 3-inch circle.
Bake 8 to 10 min or possibly till the edges turn lightly golden.
Transfer to racks to cold.
For an optional garnish, heat the chocolate in a bowl over a pot of simmering water.
Let cold slightly.
When cold sufficient to handle, dip your fingertips, or possibly the tines of a fork, in the chocolate and drizzle over the cookies.
Chill to set.
This recipe yields about 24 cookies.","url":"https://recipe.bluelayer.org/recipe/49875/border-sugar-cookies-recipe"},{"id":"49871","title":"Autumn Creamy Pumpkin Pie Dip","ingredients":"pumpkin, raw
cheese, parmesan, hard
sugars, brown
vanilla extract
spices, cinnamon, ground","directions":"In a medium bowl, beat the pumpkin and the cream cheese until smooth.
Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
Cover and refrigerate until serving time.
We like to serve this with ginger cookies and apple slices as dippers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49871/autumn-creamy-pumpkin-pie-dip"},{"id":"49865","title":"Peanut Butter Oatmeal Cookie Dough Balls","ingredients":"wheat flour, white, all-purpose, unenriched
oats
butter, salted
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Line a jelly roll pan with wax paper and set aside.
Whisk together flour and oats in a medium bowl and set aside.
Use an electric mixer to beat together all of the wet ingredients until well-combined.
Stir in flour mixture until just combined.
Stir in chocolate chips.
Use a cookie dough scoop or spoon to scoop about 2 tablespoons of dough; roll dough into a ball with hands; repeat.
Freeze or refrigerate on wax paper until balls are firm.
Adapted from Never Home Maker.","url":"https://recipe.bluelayer.org/recipe/49865/peanut-butter-oatmeal-cookie-dough-balls"},{"id":"49850","title":"Easy Gluten-Free Chocolate Chunk Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F degrees.
Whisk together almond meal, salt and baking soda in a medium bowl.
In a small bowl, whisk together the melted butter, vanilla, and and brown sugar.
Pour the wet ingredients over the dry and stir until combined.
Stir in chocolate chunks.
Scoop cookie dough balls with a cookie dough scoop (2 tablespoons each) onto baking sheets lined with parchment paper 1-2 inches apart.
Bake about 8 minutes or until cookies are firm.
Allow to cool before serving.
(Recipe adapted from Une Gamine dans La Cuisine who adapted the recipe from Elanas Pantry.)","url":"https://recipe.bluelayer.org/recipe/49850/easy-gluten-free-chocolate-chunk-cookies"},{"id":"49828","title":"Crispy Rye Crackers Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
honey
spices, caraway seed
salt, table","directions":"Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes.
Add remaining ingredients and stir to combine.
Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes.
(If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
Divide dough into 8 pieces and roll each piece into a ball.
On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
Meanwhile, heat the oven to 400 degrees F and arrange two racks to divide the oven into thirds.
Line two baking sheets with parchment paper and set aside.
Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour.
Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking.
Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon).
Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet.
Discard the cut-out dough centers.
Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes.
Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more.
Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool.
Repeat with remaining dough balls.
Store the crackers in an airtight container for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/49828/crispy-rye-crackers-recipe"},{"id":"49817","title":"Beer Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
spices, cinnamon, ground
butter, without salt
alcoholic beverage, beer, regular, all
nuts, walnuts, english","directions":"Cream together the butter or margarine and the brown sugar.
Cut in flour, baking soda and spice.
Blend in beer slowly to form a soft dough.
Drop by teaspoonfuls and top with a walnut piece.
Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown.
Cool one minute on cookie sheet and remove to wire rack.","url":"https://recipe.bluelayer.org/recipe/49817/beer-cookies"},{"id":"49812","title":"Rustic Peach & Berry Galettes","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
peaches, yellow, raw
blueberries, raw
sugars, granulated
honey
butter, without salt","directions":"Pastry.
In a small bowl, whisk butttermilk and water.
In a large bowl, whisk flour, cornmeal, sugar and salt.
Using pastry blender or two knives, cut in butter.
Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
To prepare galettes.
In a large bowl, combine peaches, berries, sugar and honey.
On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
(I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
Serve warm with vanilla ice cream.
Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.","url":"https://recipe.bluelayer.org/recipe/49812/rustic-peach-berry-galettes"},{"id":"49810","title":"Reminds Me of Little Caesar Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
water, bottled, generic
lemon juice, raw
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in mixer according to order.
Let rise 30 minute Punch down and let rise again for 30 minute.
roll out and cut into sticks.
Place onto greased cookie sheets.
Let rest 15 minutes.
Bake in 375 for 10-12 minutes.
Just til very light brown.
While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and garlic salt.
Serve warm, make about 20-30 depending on size.
For variations add fresh rosemary, or thyme to the dough before baking.","url":"https://recipe.bluelayer.org/recipe/49810/reminds-me-of-little-caesar-breadsticks"},{"id":"49803","title":"Spelt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat the oven to 375F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Pour the oil and hot water into the dry ingredients and mix with a rubber spatula until fully combined and a dough is formed.
If the batter is dry, add more hot water, 2 tablespoons at a time, until the dough is sticky.
Dust the counter with spelt flour.
Place the dough on the prepared surface and drag it through the flour.
Pat the dough gently until it is 1 inch thick.
Using a 3-inch round cookie cutter, cut out biscuits and arrange them on the prepared baking sheet, leaving 1 inch between the biscuits so they can spread.
Brush each with oil and sprinkle with salt.
Bake the biscuits on the center rack for 8 minutes, rotating the sheet 180 degrees after 4 minutes.
The finished biscuits will have a golden, flaky crust.
Let the biscuits stand on the sheet for 5 minutes before serving.
Cool completely and store in plastic wrap at room temperature for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/49803/spelt-biscuits"},{"id":"49796","title":"Yummy Yeast Free Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Combine the dry ingredients first, add the water, then mix together with.
your hands.
When it's at the right consistency, the dough will easily.
come away from the side of the bowl and form a ball.
Press onto a.
non-stick cookie sheet or pizza pan.
Bake the crust for 10-15 minutes inches.
a 400 degree oven.
Add the toppings of your choice and bake for another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/49796/yummy-yeast-free-pizza-dough"},{"id":"49793","title":"Cinnamon-Eggnog Frosting","ingredients":"sugars, powdered
spices, cinnamon, ground
eggnog","directions":"In a stand mixer using the whisk attachment, add confectioners sugar and cinnamon.
Run mixer on low and slowly add eggnog.
Increase speed to high and cream together until combined.
It should be fluffy and ready to use.
If not, refrigerate until ready to frost your baked goods.
I always make this after cupcakes or cookies are cooled, so I can frost immediately and then refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/49793/cinnamon-eggnog-frosting"},{"id":"49790","title":"Milk Chocolate-Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Line cookie sheet with foil.
In a medium saucepan, melt both chips over low heat, stirring constantly until smooth.
Remove from heat.
Stir in peanuts.
Spread to 1/4\" thickness on foil-lined cookie sheet.
Refrigerate about 30 minutes or until set.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/49790/milk-chocolate-peanut-butter-bark"},{"id":"49789","title":"Simple Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
salt, table
cocoa, dry powder, unsweetened
spices, pepper, red or cayenne","directions":"Break the chocolate into pieces and place in a small saucepan.
Pour the heavy cream and the salt into the pan and set over medium heat.
Once the chocolate starts to melt, stir until the mixture is very smooth.
Move the pan to the refrigerator and chill until firm, approximately 1 hour.
In a small bowl, mix the cocoa powder and cayenne together.
Set aside.
Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls.
Use your hands to quickly roll the balls and smooth out the creases.
Your hands will get very chocolaty, so you may want to wear plastic gloves.
Place the balls in the bowl of cocoa powder and roll around to thoroughly coat.
Then store them in an airtight container until ready to serve.
Serve the chocolate truffles at room temperature.
Set them out on the counter about 30 minutes before serving.
They can be stored in the fridge for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/49789/simple-chocolate-truffles"},{"id":"49786","title":"Black Bean Chocolate Cookies -- Low Carb","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
peanut butter, smooth style, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Lined two cookie sheets with parchment paper and set aside.
In a food processor add all the ingredients except chocolate chips.
Blend until smooth.
The batter should be similar to a thick mousse.
Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets.
Use a spoon to flatten the cookies into round shapes like in the pictures.
Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven).
Set a side a few minutes before transferring them to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49786/black-bean-chocolate-cookies-low-carb"},{"id":"49773","title":"Creative Clay Dough (Non Edible)","ingredients":"cornstarch
leavening agents, baking soda
water, bottled, generic","directions":"Stir cornstarch and soda together, add cold water, stir over heat until \"mashed potato\" consistency.
Turn out onto a plate, cover with plastic wrap until cool-enough to handle.
Knead dough and use immediately or store in an airtight container.
IDEAS: ornaments, modeling, pottery.
HANDLING: roll thin, cut with cookie cutters.
DRYING: dry at room temp for three days OR in a 200* oven until dry (check every 10 minutes).","url":"https://recipe.bluelayer.org/recipe/49773/creative-clay-dough-non-edible"},{"id":"49765","title":"Kiwi Cookies","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Combine butter and sugar until creamy.
Add milk, and stir.
Add baking powder and flour and combine until just mixed.
Add chocolate chips and mix all together.
Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.
Press down with fork tines.
Bake in a moderate over at 350 and remove when the bottoms become golden brown.
Makes approximately 14-16 cookies.","url":"https://recipe.bluelayer.org/recipe/49765/kiwi-cookies"},{"id":"49764","title":"Hazelnut Microwave Brittle","ingredients":"sugars, granulated
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 1 1/2 quart casserole dish, stir together sugar and syrup.
Microwave on HIGH for 4 minutes.
Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes.
Add butter and vanilla, blending well.
Microwave on HIGH for 1 to 2 minutes.
Pour mixture onto a lightly buttered warm cookie sheet.
Let cool for 1/2 to 1 hour.
Break into small pieces and drizzle with white and milk chocolate.
Store in an airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/49764/hazelnut-microwave-brittle"},{"id":"49755","title":"Low Protein Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
shortening, vegetable, household, composite","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and garlic powder.
Mix in chicken broth and vegetable(s).
Add enough cold water to form a ball.
Roll out dough to 1/2\" and using a cookie cutter, cut into shapes (your choiceI like to use one shaped like a bone or a heart).
Place on a non-stick cookie sheet & bake for 25 minutes.
Let cool.
Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49755/low-protein-dog-treats"},{"id":"49754","title":"Kay's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar.
Stir in the butter and vanilla, and mix until a stiff dough forms.
Pat dough into 9-inch round cake pan, and prick well with a fork.
Sprinkle remaining sugar over dough.
Bake for 30 to 35 minutes in the preheated oven, or until golden.
Cut into wedges while warm.
Cool on wire rack; separate cookies.","url":"https://recipe.bluelayer.org/recipe/49754/kays-shortbread"},{"id":"49746","title":"Apple Cheddar Nut Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
leavening agents, baking soda
seeds, sunflower seed kernels, dried
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Heat oven to 400F
In medium bowl, combine flour, baking powder, baking soda and salt.
Using pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in cheese and nuts.
Add apple sauce; stir just until moistened.
On floured surface, knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
Cut into wedges; separate slightly.
Bake at 400F for 12 to 16 minutes or until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/49746/apple-cheddar-nut-scones"},{"id":"49743","title":"Planet Organic Cosmic Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
sugars, granulated
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
water, bottled, generic
molasses
oil, canola
soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350F.
Line two baking trays with parchment paper.
Combine dry ingredients : from oats to raisins.
Combine wet ingredients: from water to soy milk.
Stir dry and wet together until just combined.
Portion cookie dough using 1/3 C measure and place on baking tray.
Gently flatten cookies.
Bake for 24 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/49743/planet-organic-cosmic-cookies"},{"id":"49738","title":"Coconut Clusters (Dog Treats)","ingredients":"wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"In a large bowl, combine flour, 1/4 cup applesauce, milk, and coconut.
Slowly add in the oats, 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not, add the additional tablespoon of applesauce).
Use a cookie scooper to scoop about one tablespoon of mixture, then using wet hands, form into a ball or disk shape, and place on a parchment lined baking sheet.
Refrigerate at least one hour.
Keeps up to 2 weeks, refrigerated, or up to 3 months, frozen.","url":"https://recipe.bluelayer.org/recipe/49738/coconut-clusters-dog-treats"},{"id":"49703","title":"Grandma Geldner's Famous Inhalers","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt white chocolate and peanut butter together in a double boiler.
Add remaining ingredients and mix well.
Drop by tablesponfuls onto parchment lined cookie sheets and let cool.","url":"https://recipe.bluelayer.org/recipe/49703/grandma-geldners-famous-inhalers"},{"id":"49699","title":"Chocolate-Filled Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
butter, without salt","directions":"In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture.
Stir in the sifted flour and mix to obtain a smooth texture.
Cover and chill for 1-2 hours.
Preheat the over to 350F.
Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool.
Prepare the filling:.
Melt the chocolate and butter together and stir until smooth.
Cool slightly.
Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently.
Repeat with remaining cookies.
Cool until filling is set.
Store for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49699/chocolate-filled-cookies"},{"id":"49684","title":"Toasted Pecan Shortbread Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
Remove from pan to cool.
Cream butter and sugar by hand or in a mixer.
Mix salt with rice flour and fold in by hand or on low speed.
Fold in the all-purpose flour, pecans and vanilla.
Divide dough in half.
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
Repeat with second half.
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees.
Remove plastic wrap from dough.
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
Bake until firm and just beginning to color, 35 to 40 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/49684/toasted-pecan-shortbread-cookies"},{"id":"49679","title":"Triple Chocolate Shortbread Drops","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).
Cream butter and sugars.
Add flours and then the other ingredients.
Drop onto parchment lined baking sheets.
Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.","url":"https://recipe.bluelayer.org/recipe/49679/triple-chocolate-shortbread-drops"},{"id":"49675","title":"Chocolate Thumbprints","ingredients":"butter, without salt
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
syrups, corn, light","directions":"Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes.
Beat in flour, beginning at low speed and increasing to medium speed until combined.
Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets.
Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.
Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more.
If the indentations begin to loose definition, remove cookies from oven and press again.
Transfer to wire rack and cool completely.
Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.
Allow to cool a bit until slightly thickened.
Fill thumbprints with the chocolate mixture.
and set aside to firm up.
Cookies can be stored in single layers in airtight containers at room temperature for 3 days.","url":"https://recipe.bluelayer.org/recipe/49675/chocolate-thumbprints"},{"id":"49674","title":"Cherry Tuiles","ingredients":"cherries, sweet, raw
sugars, brown
butter, without salt
syrups, corn, light
salt, table
wheat flour, white, cake, enriched","directions":"Put your cherries in a small bowl and add warm water to cover.
Let stand until softened, about 20 minutes.
Drain and chop coarsely.
Heat brown sugar, butter, corn syrup, ans salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes.
Remove from heat.
Whisk in flour, then fold in the cherries.
Transfer to a small bowl and cover with plastic wrap.
Chill 1 hour until firm.
Preheat oven to 375.
Roll dough into 3/4 inch balls and place on baking sheets lined with parchment paper about 2 inches apart.
Flatten slightly.
Bake cookies about 7 minutes until golden brown.
Let cool on sheets about 10 seconds, then remove cookies with a spatula, then drape over a cannoli mold, narrow rolling pin, or wooden spoon handle to shape.
Remove to wire rack to cool completely.
If your cookies become too cool before you can shape them you can return them to the oven for about a minute to get them pliable again.","url":"https://recipe.bluelayer.org/recipe/49674/cherry-tuiles"},{"id":"49625","title":"Cardamom Sables","ingredients":"butter, without salt
sugars, granulated
spices, cardamom
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Using the paddle attachment of your stand mixer, combine the butter, sugar, and cardamom on medium-high speed.
Add the cornstarch and salt and mix to blend.
Add the flour and mix on low just until combined.
Divide the dough into 2 logs, about 2 inches in diameter, and wrap each tightly in plastic wrap.
Chill for at least 1 hour, or until the dough is firm.
When ready to bake, preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
Slice the logs crosswise into 1/4-inch-thick coins and place on the prepared baking sheets.
Bake for 12 to 15 minutes, or until the sables are lightly browned around the edges.
Let cool for a couple of minutes on the sheets, then transfer to a wire rack to cool completely.
The cookies will keep for about a week in an airtight container.","url":"https://recipe.bluelayer.org/recipe/49625/cardamom-sables"},{"id":"49624","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Yield: 2 (10-ounce) servings
*For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/49624/chocolate-malt-shake"},{"id":"49614","title":"No Bake Cookies","ingredients":"butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
vanilla extract
salt, table","directions":"Melt butter, add milk, sugar, and cocoa.
Bring to a boil, boil for 1 minute.
Remove from heat, stir in peanut butter and vanilla.
Stir until peanut butter is melted.
Then add the oatmeal and salt, stir well.
Spoon out on wax paper or aluminum foil.
Allow to cool, and enjoy!!
!","url":"https://recipe.bluelayer.org/recipe/49614/no-bake-cookies"},{"id":"49586","title":"Chicken Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
spices, onion powder
beef, grass-fed, ground, raw
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven for 400 degrees farenheit.
Mix all of the ingredients in large bowl, except for the 1 cup flour and 1 cup self rising corn meal mix at the end - set these aside, and blend until a soft dough forms.
slowly add in more flour from the flour that has been set aside, and knead into the soft dough until a firmer dough forms and pulls away from the sides of the bowl.
fold out onto corn meal mix dusted surface (use from the cup of mix that was set aside) and sprinkle with more of the corn meal mix.
roll out to 1/2\" thickness sprinkling more of the corn meal mix onto the dough surface as needed to prevent your rolling pin from sticking.
use biscuit cutter or coffe cup and cut out your biscuits and put them onto a cookie sheet dusted with corn meal mix and bake until golden brown and then enjoy.
you can also add cranberries, onions, or cheese to this too and can omit the bouillion if you want to make it sweet, add 1 cup of sugar and 2Tbs.vanilla extract instead and add your other ingredients you want to use -- i.e.
chocolate chips, fruit, etc --.
the serving size and yields are approximate depending on what size biscuit cutter or shape you use -- .
And if you want to make a biscuit for your pooch - get regular corn meal and replace the self-rising corn meal mix with this and roll out very thin and cut the biscuits out with bone,star or, round shaped small cutters and bake until very light brown and let cool overnight to make them hard -- or you can then put them back into the oven after coating them with egg whites and baking it on for a few minutes on a lower temp until glossy if you want but it's not necessary -- p.s.
my dog loved these too -- .","url":"https://recipe.bluelayer.org/recipe/49586/chicken-cornmeal-scones"},{"id":"49573","title":"Date and Ginger Oat Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
dates, deglet noor
spices, ginger, ground
butter, without salt
syrup, maple, canadian
water, bottled, generic","directions":"Sift flour into bowl, stir in oats,coconut, sugar, dates and ginger.
Combine butter, golden syrup and water in pan, stir over low heat until butter is melted.
Stir butter mixture into flour mixture.
Roll into balls (1 tablespoon), place on prepared cookie trays, flattening slightly, allow room for spreading between each cookie.
Bake in moderately hot oven for about 12 minutes or until lightly browned, cool on trays.","url":"https://recipe.bluelayer.org/recipe/49573/date-and-ginger-oat-cookies"},{"id":"49550","title":"Honey Gingerbread Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
honey","directions":"Sift the sugar, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together into a mixing bowl.
Work the dots of butter into the dry ingredients with your fingertips.When throughly worked in, add the honey and stir until blended.
Refrigerate for an hour, or longer if possible.
Roll the dough out about 1/8-inch thick on a floured board or between sheets of waxed paper.
Cut it into the shapes of Gingerbread Men or Houses or pooh shapes made from tracings of the Pooh drawings.
Bake for 12-15 minutes on a cookie sheet in the preheated oven.
Remove from oven and, after a minute, from cookie sheet with a spatula to cool on cake racks.","url":"https://recipe.bluelayer.org/recipe/49550/honey-gingerbread-cookies"},{"id":"49548","title":"Vanilla Wafer Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt","directions":"Preheat over to 325 degrees.
Combine wafers and butter.
Press into bottom of 9 inch springform pan.
Bake 8 to 10 min.","url":"https://recipe.bluelayer.org/recipe/49548/vanilla-wafer-crust-recipe"},{"id":"49547","title":"Hawaiian Snowballs","ingredients":"butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
nuts, macadamia nuts, raw
pineapple, raw, all varieties","directions":"Preheat the oven to 350 degrees (F).
In a large bowl, cream the butter and half of the sifted powdered sugar.
Mix in the vanilla and coconut extract, if using.
Add the flour a cup at a time and mix until a ball of dough begins to form.
With clean hands, mix in the chopped macadamia nuts and pineapple.
Form dough into 1 inch balls and bake on cookie sheets for 12-15 minutes or until done.
Cool almost completely and then dredge them with the remaining powdered sugar.
Once completely cooled, store covered.
Makes 35-40 cookies.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49547/hawaiian-snowballs"},{"id":"49533","title":"Protein-packed Quinoa Breakfast Bars","ingredients":"oats
quinoa, uncooked
nuts, walnuts, english
salt, table
peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
sugars, brown
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Preheat the oven to 350 F. Spread oats and uncooked quinoa on a cookie sheet and toast in the preheated oven for 8 minutes.
Remove from oven.
Place the toasted quinoa/oats mixture in a large bowl and add nuts and/or dried fruit.
In a medium saucepan, combine salt, peanut butter, honey, oil and brown sugar.
Bring to a boil over medium heat and once it hits a boil immediately remove from heat.
Pour the peanut butter mixture over the oats mixture and combine until the dry ingredients are evenly coated.
Line a 9x13 baking dish with parchment paper.
Spread the mixture evenly into the baking dish, pressing it down into the pan.
Bake at 350 F for 20 minutes.
Remove it from the oven and set dish on a rack.
Let it cool for up to 2 hours.
After the mixture has cooled, pour the dark chocolate chips and final 1 tablespoon of oil in a microwave safe bowl.
Microwave for 30 second intervals, stirring in between, and continuing until smooth.
Cut the baked mixture into bars.
Dip each bar in the melted dark chocolate and set on parchment paper to harden.
Enjoy!
Recipe adapted from Super Healthy Kids.
Note: For step 2 I used sunflower seeds and roughly chopped walnuts.","url":"https://recipe.bluelayer.org/recipe/49533/protein-packed-quinoa-breakfast-bars"},{"id":"49526","title":"Low Carb No Bake Cookies","ingredients":"butter, without salt
peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened
sweetener, syrup, agave
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans","directions":"Mix together the coconut oil, peanut butter, cocoa powder until the cocoa powder is fully incorporated.
Add the splenda and vanilla.
Next incorporate the coconut and pecans.
Use a spoon to drop cookies onto a wax paper-lined baking sheet.
Chill until set.
I make small cookies with these.
If you like them small like I do, you will get approximately 18 cookies.
If you like them larger, by all means make them larger, it will just increase the setting time.","url":"https://recipe.bluelayer.org/recipe/49526/low-carb-no-bake-cookies"},{"id":"49519","title":"After Eight Mint and Cookie Crumb Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, nestle, after eight mints
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crush cookies in a food processor.
Reserve around 2 tablespoons and set aside.
Melt the After Eights and then beat with the cream cheese.
Mix in the crushed cookies and freeze for around 30 minutes to harden.
Roll into balls and place on a baking tray lined with grease-proof paper.
Refrigerate for another 30 minutes.
For the coating, melt the chocolate and dip each ball in.
Place back on the baking tray and sprinkle with reserved cookie crumbs.
Return to the fridge until chocolate has set and keep refrigerated until ready to eat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49519/after-eight-mint-and-cookie-crumb-truffles"},{"id":"49513","title":"Scotch Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
shortening, vegetable, household, composite
oats
currants, zante, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together flour, baking powder, salt and sugar into bowl.
Cut in shortening until mixture resembles coarse crumbs.
Stir in oats and currants.
Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or counter.
Knead gently a few seconds.
Roll out to 1/4 inch thickness.
Cut with floured diamond-shaped cutter.
Brush lightly with melted butter; sprinkle with sugar.
Place on ungreased cookie sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes.
Serve piping hot.","url":"https://recipe.bluelayer.org/recipe/49513/scotch-scones"},{"id":"49512","title":"Tropical Popcorn Snack Mix","ingredients":"butter, without salt
syrups, corn, light
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
snacks, popcorn, air-popped (unsalted)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, cashew nuts, raw
pineapple, raw, all varieties
bananas, raw","directions":"Preheat the oven to 300 degrees.
First pop the 1/2 cup unpopped corn kernels, then set aside.
In a heavy saucepan, put the butter, corn syrup, cream of coconut, and brown sugar.
Boil over moderate heat for 2 minutes, stirring constantly.
Combine the popcorn, coconut, dates, dried pineapples and dried banana chips in a large plastic bowl sprayed with non-stick spray.
(That works best-the plastic bowl, as the syrup will not stick to the sides if you spray it first, making it easier to combine the ingredients.
).
Stir to mix and pour onto a cookie sheet lined with parchment paper and bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/49512/tropical-popcorn-snack-mix"},{"id":"49495","title":"Caramel Filling","ingredients":"sugars, granulated
cream, fluid, heavy whipping
butter, without salt","directions":"Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan.
Set over medium-high heat, and stir to combine.
Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
Remove from heat.
Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined.
Add the butter and stir to combine.
Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.","url":"https://recipe.bluelayer.org/recipe/49495/caramel-filling"},{"id":"49494","title":"Caramel Corn III","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
sugars, brown
butter, without salt
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"In a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat.
When oil is hot, add 1/2 cup of popping corn.
Keep pan moving constantly.
When corn stops popping, remove from heat.
Place popped corn in oven to keep warm.
Repeat until all corn has been popped.
Preheat oven to 200 degrees F (95 degrees C).
Boil sugar, butter, syrup, and salt for 5 minutes.
Remove from heat, add baking soda.
Stir well.
Pour over popped corn.
Spread onto cookie sheets and place in oven for 1 hour.
Stir every 15 min.
Remove from oven and let cool, breaking apart the popcorn as it cools.
Store in air tight containers.","url":"https://recipe.bluelayer.org/recipe/49494/caramel-corn-iii"},{"id":"49492","title":"Super easy Soft Choc Chip Cookies","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Cream together butter and sugar.
Mix together dry ingredients.
Add condensed milk.
Then add dry ingredients roll into small balls and bake on baking sheet for approximately 12 minutes.
I bake on baking paper so that I can slide one sheet off and put next sheet in the oven immediately without having to wait for cookies to cool.
Cookies must cool before being moved as they're very soft when the come out of oven and will break.
Store in airtight cookie jar or container","url":"https://recipe.bluelayer.org/recipe/49492/super-easy-soft-choc-chip-cookies"},{"id":"49484","title":"Macadamia Nut Lace Cookies","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
nuts, macadamia nuts, raw","directions":"In a medium saucepan, stirring until the sugar dissolves, bring the butter, sugar and syrup just to a boil.
Remove from heat and reserve.
In a small bowl, stir together the flour and macadamias, stir into the mixture in the saucepan.
Drop by rounded teaspoonfuls, 4 inches apart, onto well-greased and floured cookie sheets.
Bake in a preheated 325F (160C).
oven until golden brown - 8 to 10 minutes.
Cool 1 minutes, then with a wide metal spatula, carefully remove to wire racks.
If cookies harden before they are removed from sheet, reheat in oven for 2 or 3 minutes to soften.
Cool completely.
If any pan coating adheres to cookies, use a pastry brush to brush it off.
Store in tightly covered containers.","url":"https://recipe.bluelayer.org/recipe/49484/macadamia-nut-lace-cookies"},{"id":"49475","title":"Midnight Gingersnaps","ingredients":"molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
cocoa, dry powder, unsweetened
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, red or cayenne
spices, pepper, black
spices, nutmeg, ground
salt, table","directions":"Stir together the molasses and butter in a saucepan over medium heat until it begins to boil.
Remove from heat and set aside to cool until cool enough to handle.
Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended.
Pour in the warm molasses mixture, and stir until a dough forms.
Preheat oven to 375 degrees F (190 degrees C).
Refrigerate until the dough firms, about 10 minutes.
Form dough into balls, using about 2 tablespoons per cookie.
Place onto a baking sheet, and flatten slightly.
Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49475/midnight-gingersnaps"},{"id":"49465","title":"White Chocolate Pecan Sheets","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking
nuts, pecans","directions":"Line a cookie sheet with aluminum foil.
In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and stir the nuts into the melted chocolate .
Pour the chocolate mixture out onto the prepared cookie sheet.
Spread randomly to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces .
Store in an airtight container or in the refrigerator.
Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/49465/white-chocolate-pecan-sheets"},{"id":"49459","title":"Valentine's Day Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, white sugar, baking soda, and salt in a bowl.
Beat honey, milk, butter, and vanilla extract together in a large bowl until smooth.
Stir the flour mixture into the honey mixture until just combined.
Fold in the chocolate and vanilla chips.
Roll the dough into walnut-sized balls and place 2 inches apart onto nonstick baking sheets.
Bake in the preheated oven until golden brown, 15 to 18 minutes.
Allow cookies to cool; dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/49459/valentines-day-cookies"},{"id":"49436","title":"To Die For Buttery Almond Nut Crunch","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
nuts, almonds
candies, semisweet chocolate
nuts, almonds","directions":"Heat the sugar, butter and water in a large, heavy pot with buttered sides.
Cook rapidly and stir constantly, being careful not to scrape sides of pan.
Cook until mixture reaches 300 degrees or the hard-crack stage, when a small amount of mixture dropped into a glass of cold water separates into threads that are hard and brittle.
Add 1 1/2 cups of almonds and stir.
Quickly turn the candy out onto a buttered cookie sheet.
Form into a shape about 1 foot square.
When almost cool, brush with melted chocolate and sprinkle with toasted almonds.
Break into pieces when cold.","url":"https://recipe.bluelayer.org/recipe/49436/to-die-for-buttery-almond-nut-crunch"},{"id":"49421","title":"Chocolate Oat Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
oil, olive, salad or cooking
vanilla extract
soymilk, original and vanilla, unfortified
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Whisk together dry ingredients (flour, oats, baking powder, baking soda, salt) in a bowl.
Mix together the sugar, oil, soymilk, and vanilla.
Slowly mix in the dry ingredients.
Stir in the chocolate chips.
Spread the mixture into a greased 9x13\" pan.
Bake for approximately 25 minutes or until the cookie bars are golden on top.
Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/49421/chocolate-oat-cookie-bars"},{"id":"49420","title":"Mini Iced Shortbread Cookies","ingredients":"butter, without salt
butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F (180C).
Whip butter and crisco until blended.
Add rest of ingredients and mix on medium speed for about 1 minute, increase speed to high for 4 to 5 minutes or until mixture becomes dough like.
Use a small cookie scoop and drop onto un-greased cookie sheet.
Bake 10 minutes or until edges are slightly browned.
Cool on wire racks completely before frosting with your favorite icing.
Add sprinkles for fun!","url":"https://recipe.bluelayer.org/recipe/49420/mini-iced-shortbread-cookies"},{"id":"49402","title":"Christmas Bark Candy","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
Stir in remaining ingredients and mix well.
Line a cookie sheet with wax paper.
Quickly place by teaspoonfuls onto waxed paper.
Allow to set up and harden.
(I sometimes refrigerate them for a few minutes.
).","url":"https://recipe.bluelayer.org/recipe/49402/christmas-bark-candy"},{"id":"49388","title":"Chocolate Chip Granola Bars","ingredients":"oats
oil, olive, salad or cooking
honey
vanilla extract
mini semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 350 degrees.
Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
Mix oil, honey and vanilla in a large bowl.
Add cooled oats, chocolate chips and nuts (if using) and mix well.
(Note: If the oats are still warm at all, the chocolate chips will melt.
).
Line a 9x13 baking dish with parchment paper and mist with oil.
Spread the mixture evenly onto the parchment.
Lay a sheet of waxed paper over the mixture and press to compact.
(I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.
).
Remove the waxed paper and use a rubber spatula to press in any of the oats that may have \"straggled\" up the sides of the dish.
Bake for 20 minutes.
Cool completely and lift parchment from the dish.
Cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/49388/chocolate-chip-granola-bars"},{"id":"49381","title":"Chocolate Cookie Pie Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat Oven to 350.
Melt Margarine in a medium bowl in microwave.
Add cookie crumbs and mix until coated.
Press into Pie dish.
Bake for 10 minutes Let cool.","url":"https://recipe.bluelayer.org/recipe/49381/chocolate-cookie-pie-shell"},{"id":"49380","title":"Almond Bark Cookies","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the almond bark following the direction on the package.
I do mine in the microwave for 1 minute, stir, then 30 sec., stir, repeat until melted.
Add the peanut butter and stir until well blended.
Add the remaining ingredients and mix until all ingredients are coated.
Drop by teaspoons onto wax paper and let cool.","url":"https://recipe.bluelayer.org/recipe/49380/almond-bark-cookies"},{"id":"49371","title":"Taiwanese Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, walnuts, english
oil, corn, peanut, and olive
egg substitute, powder","directions":"Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first.
Use fingers to mix well and form dough.
Cover and refrigerate for 20 minutes.
Add walnut and peanut into the mixing bowl.
Gently fold nuts into dough.
Divide into 9 pieces and roll each into a ball.
Press each dough to make it a little flat, about 2/3 inch thick.
Transfer dough to baking pan.
Leave about 2 inches between each piece.
Apply beaten egg on dough surface.
Bake until golden brown, about 15 minutes.
Let cookies set on the baking pan for 5 minutes.
Transfer cookies to a wire rack and cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49371/taiwanese-walnut-cookies"},{"id":"49365","title":"Orange Slice Cookie Mix in a Jar","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
orange juice, raw","directions":"Mix together flour, baking powder and baking soda.
Set aside.
Layer.
ingredients in order given in a quart sized\"wide mouth\" canning jar.
Press each layer firmly in place.
Add the orange candies last.
It will be a tight fit.
Attach these directions to jar:.
Orange Slice Cookies Remove orange slice candy from jar.
Set aside.
Empty.
remaining cookie mix into large mixing bowl.
Use your hands to thoroughly.
blend mix.
ADD: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add 1 egg slightly beaten and 1 teaspoon vanilla.
Mix until completely.
blended.
You may need to finish mixing with your hands.
Mix in orange slice candy.
Shape into large sized balls.
place 2 inches apart on sprayed baking sheets.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until.
edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/49365/orange-slice-cookie-mix-in-a-jar"},{"id":"49344","title":"Quick Tangy Lemon Icing for Gingerbread Cookies","ingredients":"sugars, powdered
lemon juice, raw
syrups, corn, light
vanilla extract","directions":"place all ingredients in a bowl and mix until smooth.
if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.","url":"https://recipe.bluelayer.org/recipe/49344/quick-tangy-lemon-icing-for-gingerbread-cookies"},{"id":"49342","title":"Black Walnut Brittle Recipe","ingredients":"sugars, granulated
salt, table
syrups, corn, light
nuts, walnuts, english
water, bottled, generic
leavening agents, baking soda","directions":"Combine all ingredients except baking soda and walnuts in a large skillet.
Stir with wooden spoon till well blended.
Cook over medium high heat till syrup comes to a full rolling boil.
Add in walnuts to syrup mix.
Cook 10-11 min or possibly till syrup begins to turn golden brown.
Remove from heat and stir in baking soda.
Pour onto two well-greased cookie sheets proportionately.
Spread brittle to desired thickness and allow to cold.
Remove from sheet and break into pcs by striking with the (back of a knife.
Store in zip-lock bags.","url":"https://recipe.bluelayer.org/recipe/49342/black-walnut-brittle-recipe"},{"id":"49325","title":"Pecan Caramel Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
rice flour, white, unenriched
salt, table
butter, without salt
vanilla extract
nuts, pecans
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
syrups, corn, light
vanilla extract","directions":"Prepare the cookies: preheat the oven to 325 and move the racks as close to the centre as possible.
Line two heavy, not non-stick, baking sheets with parchment paper and set aside.
In a food processor, combine the flour, sugar, rice flour and salt and whir just to mix.
Add the butter and vanilla and pulse until the mixture resembles a rough meal.
Add the pecans and process until the mixture comes together in clumps when you squish it together.
Depending on the size of the processor bowl, you may have to scrape the dough down the sides several times.
Turn dough out onto a large sheet of parchment paper and press into a compact disc.
The final dough will be dense and crumbly, but should hold together well when pressed firmly.
Roll the dough between two pieces of parchment paper to a 1/4-inch thickness.
Using a small 1- to 1 1/2-inch cutter (I use a little star-shaped cutter for these cookies), cut the dough into shapes and carefully transfer them to the lined baking sheets with the help of a palette knife.
Space the cookies about 3/4 inch apart.
Chill the filled sheets for 20 to 30 minutes, or until the dough is very firm.
Bake the cookies for 12 to 15 minutes, or until the tops of the cookies are just firm and the bottoms are just barely beginning to colour.
Cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks and cool completely.
(The cookies can be made up to this point up to 2 days ahead and stored at room temperature in airtight containers.)
Prepare the caramel filling: in a small, heavy-bottomed saucepan, combine all of the ingredients for the filling.
Bring the mixture to a gentle boil over low heat, stirring constantly, until bubbles break the surface.
Keeping the mixture at a gentle boil, and stirring constantly, cook the caramel for 2 minutes from this point, then remove the pot from the heat and allow the mixture to cool completely.
(The caramel can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator.
Return it to the stove and bring it slowly back to just below the boil, stirring constantly, then allow to cool to room temperature before proceeding.)
To assemble the sandwiches, spread a scant teaspoon of the room temperature caramel on the underside of a cookie with a small palette or butter knife.
It can be a sticky job, and I usually end up using a finger to secure the glob of caramel onto the cookie.
Keep your fingers clean and dry, and the caramel shouldnt stick too badly.
Top the caramel with a second cookie, underside down, lining up any points or edges on the two cookies.
Repeat until all of the cookies are sandwiched.
Although they are best within a day or two, the filled sandwiches will keep in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49325/pecan-caramel-sandwich-cookies"},{"id":"49312","title":"Toasted Butter-Glazed Pecans","ingredients":"nuts, pecans
salt, table
butter, without salt","directions":"Melt butter in microwave oven.
Add salt and toss with pecans.
Place on a cookie sheet for 15 to 20 minutes and bake at 300F degrees.","url":"https://recipe.bluelayer.org/recipe/49312/toasted-butter-glazed-pecans"},{"id":"49302","title":"Austrian Florentines (Echte Florentiner)","ingredients":"butter, without salt
sugars, brown
honey
syrups, corn, light
cream, fluid, heavy whipping
wheat flour, white, cake, enriched
salt, table
nuts, almonds
orange juice, raw
candies, semisweet chocolate
butter, without salt","directions":"FOR THE CHOCOLATE GLAZE:.
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.
Remove from heat and stir until chocolate is melted.
Blend in butter.
This will also glaze one 8-inch tubed cake.
Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.
).
Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.
When chocolate is almost set, draw wavy lines through glaze.
About 2 dozen cookies.
Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/49302/austrian-florentines-echte-florentiner"},{"id":"49281","title":"Klaicha Iraqi Date Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
butter, without salt","directions":"Sift flour and sugar; cut in butter.
Mix orange flower water and water together.
Pour in butter mixture; knead until smooth.
Let dough rest 35 minutes.
Chop dates small.
Simmer in pan with butter until dates are soft, REALLY low, stir.
Pinch off dough size of walnut.
Roll out flat; add teaspoon of date mixture; roll up around; score with fork pretty pattern.
Bake at 325 degrees Fahrenheit for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/49281/klaicha-iraqi-date-cookies"},{"id":"49268","title":"No Bake Chocolate Oatmeal Cookies","ingredients":"syrup, maple, canadian
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
spices, cinnamon, ground
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon.
Boil for three minutes, stirring constantly.
Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended.
Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/49268/no-bake-chocolate-oatmeal-cookies"},{"id":"49253","title":"Granola","ingredients":"oats
cornmeal, degermed, unenriched, yellow
wheat germ, crude
sugars, brown
oil, olive, salad or cooking","directions":"Preheat oven to 325.
Mix together dry ingredients.
Bring oil and sugar to a boil.
Pour over dry ingredients and mix thoroughly and quickly to keep sugar from clumping.
Mixing with hands can help with this.
Spread on 2 greased cookie sheets.
Bake about 30 minutes, stirring often.
Allow to cool and then break into small pieces.
Serve with milk, yogurt or over fresh fruit.","url":"https://recipe.bluelayer.org/recipe/49253/granola"},{"id":"49245","title":"Gluten Free Coconut Raisin Cookies Recipe elanaspantry","ingredients":"oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
nuts, almonds
salt, table
leavening agents, baking soda
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded","directions":"In a large bowl, combine oil, agave and vanilla
In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins
Stir dry ingredients into wet, mixing thoroughly
Form dough into 1 inch balls and flatten onto a parchment lined baking sheet
Bake at 350 degrees for 8-10 minutes, until golden brown around the edges
Cool and serve","url":"https://recipe.bluelayer.org/recipe/49245/gluten-free-coconut-raisin-cookies-recipe-elanaspantry"},{"id":"49243","title":"Salami","ingredients":"beef, grass-fed, ground, raw
salt, table
salt, table
spices, garlic powder
mustard, prepared, yellow
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, pepper, black","directions":"Mix all spices together.
Day 1: Mix spices and meat well; cover and refrigerate 24 hours.
Day 2: Mix well, cover and refrigerate 24 hours.
Day 3: Mix well; shape into loaves, cover and refrigerate 24 hours.
Day 4: Place on wire racks on a cookie sheet.
Bake in oven at 180 degrees for 4 to 6 hours, or until done.
Note: Do not substitute table salt for the Tender Quick.","url":"https://recipe.bluelayer.org/recipe/49243/salami"},{"id":"49242","title":"Raspberry Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
spices, cinnamon, ground
raspberries, raw","directions":"Note: Biscuit recipe has been adapted from The Better Homes and Garden Cookbook, 1976, Baking Powder Biscuits.
For the biscuits: Preheat oven to 450 degrees F.
Sift the flour, baking powder and salt into a medium size bowl.
Add the butter into the sifted ingredients.
Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
Then make a well in the middle of the dry ingredients.
Add the milk into the well and mix it quickly with a fork until the dough sticks together.
Sprinkle some flour onto a large cutting board.
Add the dough to the cutting board and knead it gently about 10 times.
Add a bit of flour to a rolling pin and roll the dough until its about 1/2 inch thick.
Using a biscuit cutter (or the top of a glass), cut the dough into 6 circles.
Reserve the scraps.
Add the dough circles to an ungreased cookie sheet.
Brush some softened butter over the top of the biscuits.
Mix the sugar and cinnamon together in a small bowl and then sprinkle it over the top of the buttered biscuit.
Cut the raspberries in half lengthwise.
Top each biscuit with 4 to 6 raspberry halves depending on the size of the berries.
Sprinkle some of the cinnamon and sugar over the top of the berries.
Roll out the remaining dough, and cut it into another 6 circles.
Top each raspberry biscuit with one of the remaining dough circles (like a sandwich).
Spread some softened butter on top of the biscuit dough circle.
Then top with more cinnamon and sugar.
Bake in preheated oven for about 12 minutes or until the biscuits turn a light golden color.
Serve warm right out of the oven.","url":"https://recipe.bluelayer.org/recipe/49242/raspberry-cinnamon-biscuits"},{"id":"49229","title":"Gluten-Free Strawberry and Chia Seed Newton Cookies","ingredients":"jams and preserves, apricot
figs, dried, uncooked
lemon juice, raw
salt, table
seeds, chia seeds, dried
seeds, chia seeds, dried
orange juice, raw
oats
sugars, granulated
salt, table
spices, cinnamon, ground
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"To make the dough, stir together the chia seeds and 3 tablespoons of orange juice and set aside to gel.
Add the rolled oats to the bowl of a food processor and pulse into a fine but rough flour.
Reserve 2 tablespoons of the flour and set aside.
Add the sugar, salt, cinnamon, maple syrup, vanilla extract and coconut oil to the bowl and continue to pulse to combine mixture into a ball.
Turn out the dough out onto a sheet of plastic wrap, form into it a round flat disk and cover it tightly with the plastic wrap.
Refrigerate for 1 hour.
To make the filling, blend the jam, dried fruit, lemon juice and salt in the bowl of a small food processor until smooth.
Add the chia seeds to the mixture and set aside.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Place a piece of plastic wrap over a work surface and dust it with some of the reserved oat flour.
Place the dough onto the floured surface and cover with another sheet of plastic wrap to prevent the dough from sticking.
Using a rolling pin, roll the dough out to a thin piece the size of a 14-by-6 inch rectangle.
With a pizza cutter or knife, trim the excess cracking edges to shape straight edges.
Spoon the filling along the center of the dough in one straight line leaving 2 inches along the bottom and top of the dough clean.
Fold each side over the prepared filling and press the dough firmly to seal each layer.
Cut about 10 equal slices into small rectangles from the long cookie strip and place closely together onto the parchment-lined baking sheet seam-side down.
Bake the cookies for 15-20 minutes.
Let cool on wire rack.
Cookies can be stored in airtight container up to 3 days.","url":"https://recipe.bluelayer.org/recipe/49229/gluten-free-strawberry-and-chia-seed-newton-cookies"},{"id":"49227","title":"Sesame Coconut Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried
nuts, pecans","directions":"Preheat oven to 300F.
Line baking sheets with parchment paper.
In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
Add flour 1/2 cup at a time, mixing on low speed until well combined.
With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
Divide dough into thirds.
Roll into logs about 1 1/2-inches in diameter.
Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
Using a sharp knife, cut logs into 1/4-inch thick slices.
Transfer to prepared baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 20-30 minutes.
Transfer sheets to a wire rack to cool.
Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/49227/sesame-coconut-cookies"},{"id":"49226","title":"Candied Orange Peel and Pecan Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
nuts, pecans
orange juice, raw","directions":"Line a cookie sheet with foil, shiny side facing up.
In a microwave safe container, combine the white chocolate and shortening.
Microwave at medium (50 percent power) for 1 minute then stir.
Keep microwaving then stirring for short intervals until the chocolate is melted and turns shiny.
Add the pecans and chopped candied orange peel and stir until combined.
Pour the mixture onto the lined cookie sheet and spread into a thin layer.
Chill, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/49226/candied-orange-peel-and-pecan-bark"},{"id":"49208","title":"Crispy Golden Macaroons","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 375 degrees F ( 190 degrees C ).
Lightly grease a cookie sheet.
In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut.
Stir in the sweetened condensed milk until thoroughly combined.
Drop dough from a tablespoon onto the prepared cookie sheet.
Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes, until golden brown.
Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/49208/crispy-golden-macaroons"},{"id":"49207","title":"Brown Sugar Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
salt, table
butter, without salt
sugars, brown","directions":"Process flour, pecans, and salt in food processor fitted with steel blade until mixture is a fine powder.
In large bowl, cream butter and sugar until fluffy.
Mix dry ingredients into creamed mixture; knead until soft dough forms.
Cover and chill 8 hours.
Preheat oven to 300F.
For cookie pattern, place desired gift box on tracing paper.
Use pencil to draw around box.
Cut out pattern 3/8-inch inside drawn line.
On lightly floured surface, usedd floured rolling pin to roll out dough to 1/4-inch thickness.
Place pattern on dough and use sharp knife to cut around pattern.
Transfer cookies to greased baking sheet.
Bake 20-25 minutes, until light brown.
Cool completely on wire rack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/49207/brown-sugar-shortbread"},{"id":"49200","title":"Valentine Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground","directions":"Pre-heat oven to 150 degrees.
Place parchment paper on a cookie sheet (preferably with sides).
Sprinkle morsels onto parchment paper.
Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).
Spread morsels evenly over the parchment paper with a spatula.
Sprinkle with cinnamon heart candies.
Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
Break apart and divide into baggies if giving for gifts.
Makes about 10 snack size baggie servings.","url":"https://recipe.bluelayer.org/recipe/49200/valentine-bark"},{"id":"49191","title":"Anzac Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 325 degrees Fahrenheit.
Line cookie sheet with parchment paper or foil; set aside.
In a very large bowl, combine flour, sugar, oats, coconut, walnuts and salt; set aside.
In a large saucepan, combine butter and golden syrup; bring to boiling.
In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of soda mixture causes the mixture to rise in the pan).
Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
Shape dough into 1-1/2\" balls.
Place balls 2\" apart on prepared cookie sheets.
Using palm of your hand, flatten balls slightly.
Bake in preheated oven for 12 minutes or until the cookies are golden brown.
Cool 2 minutes on cookie sheets.
Transfer to wire racks to cool completely.
To store, layer cookies between pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/49191/anzac-cookies"},{"id":"49190","title":"Tofu House Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F
Cream margarine, sugar and molasses until light and fluffy.
Add tofu puree and vanilla; beat for 1 more minute.
Mix flours, soda and salt in small bowl.
Add to creamed mixture and mix at low speed.
Fold in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/49190/tofu-house-chocolate-chip-cookies"},{"id":"49185","title":"Focaccia with Black Olives","ingredients":"wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
oil, olive, salad or cooking
spices, thyme, dried
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 450.
Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
Sprinkle the flour on a work surface.
Flatten the dough into a disk and roll it out into a rough 12-inch round.
Transfer the dough to a cookie sheet lined with parchment paper.
Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil.
Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open.
Remove the pits.
chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven.
Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned.
Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil.
Cut the focaccia into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/49185/focaccia-with-black-olives"},{"id":"49182","title":"Chocolate Chunk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured
cream, fluid, heavy whipping
vanilla extract","directions":"Preheat oven to 350 F. Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the cookie sheet.
In a large bowl, combine flour, baking powder, salt and brown sugar.
Stir together.
Cut the butter into cubes and add to the flour mixture.
Cut the butter into the flour mixture with a pastry cutter, food processor or two knives until the mixture resembles crumbs.
Stir the chocolate chunks into the flour mixture.
Set aside.
In a small bowl, whisk together sour cream, half-and-half (or heavy cream) and vanilla extract until smooth.
Add the wet mixture to the dry mixture a little at a time using a fork to combine until the dough is just moistened.
Turn the dough onto a floured surface and use your hands to make the dough come together.
Form the dough into a disk about 1/2 inch thick and 8-9 inches in diameter.
Cut the disk into 8 wedges and place the wedges on the cookie sheet.
Bake for 18-20 minutes or until just starting to brown on the edges.
The underside should be lightly browned.
Remove from oven.
Allow the scones to cool on the sheet for 10 minutes or so and then remove them to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49182/chocolate-chunk-scones"},{"id":"49181","title":"Fresh Strawberry Dainty","ingredients":"strawberries, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
cream, whipped, cream topping, pressurized
cookies, vanilla wafers, lower fat","directions":"mix strawberries and sugar
heat milk and marshmallows on low heatuntil marshmellows melted
fold in strawberries
fold in whipped cream
in baking pan place 1/2 wafers
then strawberry mixture
then cover with remaining crumbs
freeze.","url":"https://recipe.bluelayer.org/recipe/49181/fresh-strawberry-dainty"},{"id":"49180","title":"Vermont Maple Pecan Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
sugars, brown
butter, without salt
syrup, maple, canadian
syrups, corn, light
leavening agents, baking soda
water, bottled, generic
vanilla extract
nuts, pecans","directions":"Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
Line two baking sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl.
Whisk to blend.
Combine butter, maple syrup, and corn syrup in a medium saucepan.
Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
Combine baking soda and boiling water and stir to dissolve.
Add to maple syrup ingredients and stir well.
Add maple or vanilla extract.
Stir into dry ingredients.
Add pecans and stir well.
Place 1/4 cup size balls of dough on baking sheets, 3 inches apart.
Flatten slightly.
Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/49180/vermont-maple-pecan-cookies"},{"id":"49177","title":"Salt Dough Ornaments Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine and knead for 10 min or possibly till dough is smooth.
If crumbly add in water; if moist and sticky add in flour till right consistency.
Shape into desired shapes or possibly roll out dough and use cookie cutters.
Bake at 325 degrees till dry - not brown- approximately 15 min per 1/4 inch thickness.
When cold paint with water colors or possibly acrylic paints.
Color may be added to dough before cooking.
Spray with acrylic spray to preserve and shine.","url":"https://recipe.bluelayer.org/recipe/49177/salt-dough-ornaments-recipe"},{"id":"49172","title":"No Bake Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"In a large sauce pan, bring margarine, cocoa, sugar, and milk to a hard boil.
Boil for one and a half minutes, stirring constantly.
Remove from heat and add oats, peanut butter, and vanilla.
Mix well.
Immediately drop onto waxed paper using teaspoons, as it will begin to set within a few minutes.
Let cool.","url":"https://recipe.bluelayer.org/recipe/49172/no-bake-cookies"},{"id":"49147","title":"Chocolate Playdough","ingredients":"candies, semisweet chocolate
syrups, corn, light","directions":"Melt chocolate chips in microwave, stirring every 30 seconds, until melted.
Add in the corn syrup, stirring until fully incorporated.
Place a piece of wax paper on a baking tray or cookie sheet.
Spread chocolate mixture on the wax paper.
(Of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!
).
Cover the chocolate with another piece of wax paper.
Refrigerate until firm.
When firm, remove the playdough from the refrigerator.
Break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit.
Or, you can try cutting shapes out with cookie cutters.
Let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.","url":"https://recipe.bluelayer.org/recipe/49147/chocolate-playdough"},{"id":"49138","title":"Honey-Wheat Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
oil, olive, salad or cooking","directions":"Run warm water into a large bowl to heat the bowl.
Pour warm water into that same bowl.
Add yeast and honey and stir with a whisk.
Set it aside and let it activate for ten minutes.
Add oil and salt, stir again.
Whisk in white flour first, and follow it with Wheat Flour.
When dough begins to form a ball, roll it out onto a flat surface.
Kneed for ten minutes or so.
Form dough into a ball and lightly cover it with olive oil.
Place it into a large bowl and cover it.
Store in a warm place for an hour to let the dough rise.
Punch down the dough and split it into fours, again forming balls and covering them with oil.
Place balls no a lightly floured cookie sheet to let them rise again.
Pre-Heat Oven to heat pizza stone, 475 degrees.
Roll out the dough and top pizza as desired.
Bake for ten minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/49138/honey-wheat-pizza-dough"},{"id":"49133","title":"Whole Wheat Graham Cracker Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
honey","directions":"Mix together flour, cinnamon, baking powder, baking soda.
In a seperate bowl combine honey and butter then pour into dry ingredients.
Mix well then drop onto a greased baking sheet.
Press out the mixture to the corners of the baking sheet.
Bake at 400 for 10 minutes.
Cut them quickly when they come out or use cookie cutter for fun shapes.","url":"https://recipe.bluelayer.org/recipe/49133/whole-wheat-graham-cracker-cookies"},{"id":"49126","title":"Festive Holiday Bark","ingredients":"vanilla extract
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with waxed paper or parchment paper.
Place candy coating in a microwave safe bowl.
Microwave for 2 1/2 minutes.
Stir, and microwave at 30 second intervals until completely melted and smooth.
Place pretzels and candy coated chocolate pieces in a large bowl.
Pour melted coating over and stir until well coated.
Spread onto waxed paper lined baking sheet.
Let stand until firm or place in refrigerator to set up faster.
Store in a container at room temperature.","url":"https://recipe.bluelayer.org/recipe/49126/festive-holiday-bark"},{"id":"31146","title":"Grandma Paul's Sand Tarts","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent.
Place the cookies 1-inch apart on the prepared cookie sheets.
Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes.
Dust with additional confectioners' sugar while still warm.
Cool completely on wire racks and store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/31146/grandma-pauls-sand-tarts"},{"id":"20961","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers, top with remaining crackers teaspoon make sandwiches.
Refrigerate.
In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.
Dip sandwiches and place on waxed paper until chocolate hardens.
Makes about 1 1/2 dozen.","url":"https://recipe.bluelayer.org/recipe/20961/dipped-peanut-butter-sandwich-cookies"},{"id":"20920","title":"Apple Scones","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
apples, raw, with skin
sugars, granulated
raisins, seeded
spices, cinnamon, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table","directions":"Preheat oven to 400F.
Mix together dry ingredients.
Cut in shortening as you would for a pie crust.
Stir in apples and raisins.
Add enough juice to make a stiff dough.
On floured surface, roll dough about 1/2 inch thick.
Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/20920/apple-scones"},{"id":"49099","title":"Salt Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix all ingredients together except water together.
Mix water in a little at a time.
Knead dough 7-10 minutes.
Roll out dough and cut into shapes.
Allow to air dry or bake at 325 on a foiled cookie sheet.
For each 1/4 inch of thickness, cook for 1/2 hour.
Allow to cool and decorate as desired.
Store dough in plastic bag.","url":"https://recipe.bluelayer.org/recipe/49099/salt-dough"},{"id":"49080","title":"The Essential Crunchy Sugar Cookies (King Arthur Flour)","ingredients":"shortening, vegetable, household, composite
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
vanilla extract
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 325.
Line cookie sheets with parchment.
In a large mixing bowl, cream together the shortening, butter and sugar until smooth.
In a liquid measuring cup, stir together the milk, vinegar and vanilla; add this to the butter mixture, beating until well combined.
This mixture will look curdled, which is okay.
Add the nutmeg, flour, baking soda, and salt and beat until the mixture forms a cohesive dough.
Drop the dough by tablespoonful onto the cookie sheets.
Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1/4 inch thick.
Bake the cookies for 20 minutes, or until they're a light gold color and just beginning to brown.
Remove them from oven and transfer to a rack to cool.
As they cool, they'll become crisp.
If you want them to remain crisp, store in an airtight container when they're totally cool.","url":"https://recipe.bluelayer.org/recipe/49080/the-essential-crunchy-sugar-cookies-king-arthur-flour"},{"id":"49068","title":"Cindy's Sweets","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, cashew nuts, raw","directions":"Melt white chocolate.
Once melted, mix with other ingredients.
Pour onto wax paper lined cookie sheet and put in refrigerator for 10 minutes.
Take out and break into smaller pieces.","url":"https://recipe.bluelayer.org/recipe/49068/cindys-sweets"},{"id":"49065","title":"Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
water, bottled, generic
pretzels, soft, unsalted","directions":"Dissolve the yeast in the 3 cups warm water.
Combine the sugars, salt, and flour into a mixer.
Add the yeast mixture and mix on high speed for 8 minutes.
Put dough in a greased bowl and let rise 1 hour.
Roll into 12-16 ropes about 18 inches long.
Let rise 15 minutes.
Roll ropes again till about 24 inches long.
Twist into pretzels.
Dip in a mixture of the baking soda and 2 cups of water.
Put on a greased cookie sheet, or parchment sprinkled with flour works best.
Let sit 10-15 minutes.
Bake at 450F for 8 minutes.
Brush lightly with melted margarine and sprinkle with coarse salt, sea salt, Parmesan cheese or cinnamon and sugar.
Note: for cinnamon crunch pretzels, just add an equal portion of brown sugar to the cinnamon sugar sprinkled on top.","url":"https://recipe.bluelayer.org/recipe/49065/pretzels"},{"id":"49064","title":"My Southren Pecan Chocolate Chip Cookies","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, pecans","directions":"Mix 1 cup cream, syrup and sugar.
Cook over low heat, stirring constantly until mixture boils.
Slowly add remainder of cream , butter.
Keep candy boiling while adding ingredients, cook until candy form ball when dropped into water.
Add vanilla to mixture put pecans (chopped) in bottom of buttered 10 inch square pan.Pour mixture over nuts let's stand 6 to 8 hours cut into squares , add chopped caramel candy to chocolate chip cookie dough.","url":"https://recipe.bluelayer.org/recipe/49064/my-southren-pecan-chocolate-chip-cookies"},{"id":"49059","title":"Cranberry Hootycreeks","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"r>Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:.
Cranberry Hootycreeks.
Preheat oven to 350F; grease a cookie sheet or line it with parchment paper.
In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart.
Bake for 8 to 10 minutes, or until edges are lightly browned.
Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/49059/cranberry-hootycreeks"},{"id":"49052","title":"NANKHATAI COOKIES WITH ROSE & CHAI SPICES","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place milk and honey in a small saucepan.
Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices.
Simmer on very low heat for 5 minutes, stirring frequently.
Remove from heat and let cool.
Preheat oven to 350 degrees Fahrenheit.
Sift together flours, baking powder and salt in a small bowl.
Rub together butter and flour mixture, until resembling small breadcrumbs.
Add sugar and combine ingredients.
Create a well in dough and add milk & spices from saucepan.
Combine all ingredients and roll dough into a ball.
Add additional milk if dough is too dry.
Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
Flour a clean surface and roll out the pastry until about 1/2 cm thick.
Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
Bake the cookies for 15 minutes, or until golden brown.
Remove from oven.
Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.","url":"https://recipe.bluelayer.org/recipe/49052/nankhatai-cookies-with-rose-chai-spices"},{"id":"49045","title":"Chocolate Dipped Potato Chip Cookies","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Mix butter, margarine, and sugar until well combined.
Add vanilla, flour and chips.
Drop by teaspoonfuls on a cookie sheet.
If you want them more uniform-looking, roll in a ball, and press the top down with your thumb.
Bake in a 350 degrees F oven for 13-15 minutes, until golden brown on the bottom and white on top.
When cool, sprinkle with powdered sugar.
Dip in melted chocolate and refrigerate to set.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49045/chocolate-dipped-potato-chip-cookies"},{"id":"49035","title":"Blondie's Oatmeal Apple Dog Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic
apples, raw, with skin
spices, cinnamon, ground
oil, olive, salad or cooking
honey
spices, cloves, ground","directions":"Place all ingredients in a large bowl.
Mix thoroughly to combine.
Roll out dough on floured surface to about 1/4 inch thick.
Using a cookie cutter, cut into shapes.
(I use a bone shaped cookie cutter).
Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.
Place cookies on ungreased foil lined baking sheets, and bake in a preheated 325F oven for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/49035/blondies-oatmeal-apple-dog-cookies"},{"id":"49032","title":"Easy Side Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder","directions":"Preheat oven to 400 degrees.
Take an old cookie sheet.
Spray it with Pam, In a bag, combine all ingredients except the side pork.
Then add one strip at a time, coat evenly.
Lay on baking sheet.
Do this until they are all coated.
About half way through the baking time, check and turn over with a tong.","url":"https://recipe.bluelayer.org/recipe/49032/easy-side-pork"},{"id":"49010","title":"Buckwheat Flour Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
oil, sesame, salad or cooking
oil, canola","directions":"In the order listed, measure out all the ingredients from the buckwheat flour to the salt, and sift into a bowl.
Add the oil and water, and knead briskly to form into a dough.
When fully mixed, roll the dough out with a rolling pin, and cut it into portions.
Place the portions of dough on a baking tray, and pierce holes in the surface.
Bake for 20 minutes at 180C.
The cookie on the left was made with finely ground buckwheat flour, and the one on the right with coarsely ground buckwheat flour.
If you are using finely ground buckwheat, add an extra tablespoon of water.","url":"https://recipe.bluelayer.org/recipe/49010/buckwheat-flour-cookies"},{"id":"48976","title":"Almond Alfajores","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
nuts, almonds
butter, without salt
dulce de leche","directions":"Mix the ground almond meal, flour, and salt in a medium bowl.
Grate the almond paste into the bowl.
Blend the butter into the flour mixture with your fingers, until dough is smooth and well mixed.
Chill dough for 2 hours or overnight.
Preheat oven to 325 degrees.
On a well floured surface, roll half the cookie dough out to 1/4 inch thickness.
Cut desired shapes and place on a cookie sheet.
Repeat with remaining dough, rerolling scraps until all of the dough has been rolled and cut.
Bake cookies for 8-10 minutes, until golden brown.
When cookies are cool spread 1-2 tsps of dulce de leche on a cookie and top with another.","url":"https://recipe.bluelayer.org/recipe/48976/almond-alfajores"},{"id":"48969","title":"Peppermint Fluff Recipe","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt
nuts, walnuts, english
peppermint, fresh
candies, marshmallows
cream, whipped, cream topping, pressurized","directions":"Mix crumbs, sugar, and butter well; press 1/2 of mix in bottom of 13 x 9 1/2 x 2 inch pan.
Fold walnuts, candy, and marshmallows into whipped cream.
Spread over crumbs in pan.
Sprinkle with remaining crumbs.
Refrigeratefor 12 hrs.
Serves about 18.","url":"https://recipe.bluelayer.org/recipe/48969/peppermint-fluff-recipe"},{"id":"48951","title":"Banana Cream Pie Crust","ingredients":"peanut butter, smooth style, without salt
salt, table
butter, without salt","directions":"Make a crumb crust by putting the peanut butter sandwich cookies and salt into a blender, whirl until you have crumbs and drizzle in 2 T unsalted butter, melted.
Press into pie pan sprayed with nonstick spray.
Quarter 3 ripe, firm bananas instead of slicing (less surface to discolor), lay in bottom of crust and pour in filling.
Bake according to directions.","url":"https://recipe.bluelayer.org/recipe/48951/banana-cream-pie-crust"},{"id":"48944","title":"Honey Cornmeal Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Preheat oven to 450F.
In large bowl, combine all ingredients until dough forms; beat 30 seconds.
Turn dough onto surace dusted with baking mix; gently roll in baking mix to coat.
Shape into a ball; knead 10 times.
Roll or pat out 1/2-inch thick.
Cut with 2-inch cutter dipped in baking mix.
Bake on ungreased cookie sheet for 8 to 10 minutes or until golden brown.
Serve with additional honey.","url":"https://recipe.bluelayer.org/recipe/48944/honey-cornmeal-biscuits"},{"id":"48942","title":"Cortneys Christmas Crack","ingredients":"spartan, real semi-sweet chocolate baking chips,
snacks, popcorn, air-popped (unsalted)
milk, fluid, 1% fat, without added vitamin a and vitamin d
pretzels, soft, unsalted
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.
Mix all remaining ingredients in a large bowl.
Stir White Chocolate to finish melting and remove lumps.
Fold in White Chocolate into the mix in the large bowl, thoroughly.
Line 2 regular cookie sheets with wax paper.
Pour mix over lined cookie sheets, to about 1 inch thick.
Move sheets into fridge to cool.
Once cool break apart into small chunks and store in zip top bags.","url":"https://recipe.bluelayer.org/recipe/48942/cortneys-christmas-crack"},{"id":"48935","title":"Cheddar-Broccoli Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, swanson chicken broth 99% fat free
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw","directions":"Toss the chicken with the flour, salt, and pepper.
Cook over med-high heat in a skillet sprayed with cookie spray until browned all over, 5 minutes or so.
Remove chicken to a plate.
Reduce the heat to medium and add the broccoli and onions to the pan.
Cover and cook 2-3 minutes, or until the broccoli is bright green.
Dump in the gravy and cheese dip, scraping the pan bottom.
Reduce heat to med-low and stir in the chicken and any juices from the plate.
Cook for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/48935/cheddar-broccoli-chicken"},{"id":"48933","title":"My Favorite Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spices, garlic powder","directions":"Rinse the seeds under running water-don't be too particular, just get the big strands.
Pile seeds on a cookie sheet with sides, sprinkle with garlic salt, and put the butter in the middle.
Bake at 325 degrees for 1 hour, stirring after 10 minutes to distribute butter, then several more times.","url":"https://recipe.bluelayer.org/recipe/48933/my-favorite-roasted-pumpkin-seeds"},{"id":"48871","title":"Simple Granola","ingredients":"oats
oil, olive, salad or cooking
honey
vanilla extract
raisins, seeded
nuts, walnuts, english","directions":"Preheat the oven to 300F.
with the rack in the highest position.
Combine all the ingredients in a mixing bowl and spread on a cookie sheet or on a shallow roasting pan.
(Do in 2 batches if your pan is too small.)
Bake for 15 to 20 minutes, just until the mixture starts to smell good.
Take care not to bum it.
Cool completely.
Store in a covered container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/48871/simple-granola"},{"id":"48863","title":"Chocolate Chip Meringues (using powdered egg whites)","ingredients":"egg, white, raw, fresh
water, bottled, generic
sugars, granulated
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 275 F.
Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
Gently hand stir in chocolate chips and nuts (if using).
Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
Do not overbake.
These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.","url":"https://recipe.bluelayer.org/recipe/48863/chocolate-chip-meringues-using-powdered-egg-whites"},{"id":"48856","title":"Chinese Christmas Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
noodles, egg, dry, unenriched
oil, corn, peanut, and olive","directions":"Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
Mix chow mein noodles and peanuts in a large mixing bowl.
Pour chocolate mixture over noodles and peanuts and turn to coat.
Line a baking sheet with waxed paper.
Drop mixture by rounded tablespoonfuls onto prepared sheet.
Refrigerate until set, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/48856/chinese-christmas-cookies"},{"id":"48853","title":"Italian Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"BIGA (Italian Starter):.
Mix the biga ingredients, in a small bowl until well combinedL.
Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
It will expand and become bubbly so leave room in the bowl for it to expand.
CIABATTA DOUGH:.
Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
Beat at medium speed (mixer) using the flat.beater (not dough hook), for 58 minutes.
The dough will never completely clear the sides of the bowl, though itll begin to acquire some shape.
The dough will be very wet.
Cover the bowl with plastic wrap, and allow the dough to rise for 11 1/2 hours; it will get very puffy.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
(Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
Allow the dough to rest an additional 30 minutes after the dough cycle ends).
Which ever method you use.
your dough will be wet and sticky, but don't worry, it's suppose to look like that.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till its about is about 10 inches long and 45 inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
Preheat oven to 425 degrees.
Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
Bake for 2530 minutes, or until they're golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.","url":"https://recipe.bluelayer.org/recipe/48853/italian-ciabatta"},{"id":"48841","title":"No-Bake Chocolate Peanut Butter Cookies Made With Cream","ingredients":"butter, without salt
sugars, brown
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract
oats
oil, corn, peanut, and olive","directions":"In large saucepan, melt butter over medium-high heat.
Stir in brown sugar, cream, and cocoa; boil 1 minute.
Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth.
Stir in oats and peanuts.
Drop heaping tablespoonfuls of the batter onto wax paperlined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.
Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/48841/no-bake-chocolate-peanut-butter-cookies-made-with-cream"},{"id":"48824","title":"German Christmas Cookies with Walnuts","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, cake, enriched
nuts, walnuts, english
sugars, powdered","directions":"Preheat oven to 180 C / 350 F and line two cookie sheets with baking paper.
In a large bowl using an electric hand mixer, cream together butter, the first listed amount of icing sugar and vanilla sugar on low speed.
When the icing sugar is blended into the butter, increase to high speed and cream for another minute.
Reduce hand mixer speed to low speed and add flour one tablespoon at a time, mixing well after each addition.
When the batter turns stiff, then continue stirring in the flour with a fork or spoon (make sure to scrape the sides of the bowl and the egg beaters).
Finally, stir in the nuts.
Using a melon ball scoop, scoop out the dough and then roll each piece into a ball.
Place on the lined baking sheet about 4-5 cm (2 inches) apart.
Bake for about 10-12 minutes or until the bottom edges turn light brown.
Remove from oven.
Put the final amount of icing sugar into a shallow bowl.
While the cookies are still hot, roll each one in the sifted icing sugar.
Set them on a sheet of parchment paper or a rack.
Let them cool and roll again in the icing sugar (may need more).
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48824/german-christmas-cookies-with-walnuts"},{"id":"48822","title":"Neil's Harbour White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"In a large warmed pottery bowl place the first 1 cup of lukewarm water.
Dissolve into it 1 t. white sugar and sprinkle the yeast over it.
After about 10 minutes the yeast should be frothy and have risen to the surface of the water.
Stir until blended, making sure all the yeast is dissolved.
Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil.
Beat, then stir in, 1 cup at a time, the flour.
Mix until it requires muscle.
You may not need all the flour.
The dough should hang together and be easy to handle, but still a little moist.
On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic.
This usually takes about 8 minutes.
Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place.
( I usually only bake bread on sunny days.
).
Let dough rise for 1-2 hours or until it's doubled in size.
When you stick your finger in the dough the imprint should remain.
Punch the dough down and form into loaves.
Place the loaves into well greased loaf pans, cover and let rise again- about an hour.
Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom.
Remove from pans and let cool on a rack.
* To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching.
I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time.
Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice.
They freeze very well.
Makes about 20 buns.","url":"https://recipe.bluelayer.org/recipe/48822/neils-harbour-white-bread"},{"id":"48791","title":"Scandinavian Butter Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350.
Mix all ingredients together at once.
Form into balls.
Press down with glass dipped in sugar and top with nuts or candied cherry or dip balls in crushed nuts and press cherry into top.
Bake at 350 degrees for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/48791/scandinavian-butter-cookies"},{"id":"48790","title":"No Bake - Oat Delight Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
These cookies set up best if cooled in the fridge.","url":"https://recipe.bluelayer.org/recipe/48790/no-bake-oat-delight-cookies"},{"id":"48767","title":"Not Your Ordinary Cocktail Almonds","ingredients":"butter, without salt
spices, rosemary, dried
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
salt, table
nuts, almonds","directions":"Melt the butter in a saute pan.
Add rosemary, cumin, cayenne, and pepper.
Stir.
Cook for 30 seconds.
Add almonds.
Toss to coat evenly with butter mixture.
Season to taste with salt.
Serve at room temperature.
*I always pour my nuts onto an aluminum foil covered cookie sheet to let the nuts dry before I store them in plastic baggies.
They keep in well sealed bags or containers for a couple of weeks.","url":"https://recipe.bluelayer.org/recipe/48767/not-your-ordinary-cocktail-almonds"},{"id":"48749","title":"Coconut Shortbread","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in a food processor and pulse until they become a fine powder, about 5 pulses.
In a medium nonstick skillet over medium heat, place coconut and stir with spoon until it begins to turn golden brown and toast.
Remove immediately from heat and set aside.
In a stand mixer, place all dry ingredients including toasted coconut.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl.
Large clumps will form after 5-10 minutes or so.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough evenly into springform pan.
Unlock springform pan but leave it in place on the baking sheet.
This will ensure the dough doesnt spread to far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the springform pan and bake as directed below.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn off the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after 1 hour and allow to finish cooling to room temperature.
Break into wedges and devour with tea.
Adapted from Americas Test Kitchen Best Shortbread.","url":"https://recipe.bluelayer.org/recipe/48749/coconut-shortbread"},{"id":"48744","title":"Almond Shortbread Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
nuts, almonds
butter, without salt","directions":"Combine flour, cornstarch, and powdered sugar; stir in almonds.
Add in butter; blend with a wooden spoon till a soft dough forms.
Shape dough into small balls.
Place on ungreased cookie sheet; flatten each ball with lightly floured fork.
Bake at 300 degrees for 20 to 25 min or possibly till edges are only lightly browned.
Cold before storing.","url":"https://recipe.bluelayer.org/recipe/48744/almond-shortbread-cookies-recipe"},{"id":"48742","title":"Easy No-Bake Cookies","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
vanilla extract
nuts, walnuts, english
salt, table","directions":"Melt butter in medium saucepan, add chocolate powder, sugar, salt and milk.
Cook on medium heat until bubbles start to form around side of saucepan.
Remove from heat and add peanut butter, oats, vanilla, and nuts.
Drop on wax paper and let cool in fridge till firm.","url":"https://recipe.bluelayer.org/recipe/48742/easy-no-bake-cookies"},{"id":"48738","title":"5-Minute Artisan Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a \"swoop and sweep\" method.
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN!
You want to retain as much gas in the dough as possible.
A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days.
Refigerate at least 3 hours before using.
On Pizza Day.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
Prepare and organize your toppings.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour.
Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8\" thick and 12\" wide.
Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes - it may take a few minutes longer.
Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48738/5-minute-artisan-pizza-dough"},{"id":"48736","title":"Salted Caramel Blueberry Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, caramels
water, bottled, generic
blueberries, raw
salt, table","directions":"Melt chocolate on a double boiler (I just put a glass bowl on top of a 4-quart sauce pan with simmering water).
Stir chocolates until melted thoroughly.
In another pan, stir caramels over medium heat with a splash of water and melt down.
Pour melted chocolate out onto a cookie sheet that has been lined with parchment paper and spread out to desired thickness.
Immediately drizzle caramel on top and then drop blueberries from above so they sink into the chocolate a little bit.
Sprinkle a little sea or kosher salt on top and then freeze, break apart, and devour.","url":"https://recipe.bluelayer.org/recipe/48736/salted-caramel-blueberry-bark"},{"id":"48721","title":"Chex Mix Oyster Crackers","ingredients":"cookies, graham crackers, plain or honey, lowfat
water, bottled, generic
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, garlic powder
sauce, worcestershire","directions":"Use ingredients as you would for a normal chex mix.","url":"https://recipe.bluelayer.org/recipe/48721/chex-mix-oyster-crackers"},{"id":"48686","title":"Chocolate and Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
cocoa, dry powder, unsweetened
spices, ginger, ground
spices, cloves, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
syrup, maple, canadian","directions":"Preheat oven to 200 degrees C (390 degrees F) and prepare 2 large baking trays.
Put flour, salt, sugar, cocoa powder, ground ginger, ground cloves, baking powder and bicarbonate of soda (baking soda) in a food processor.
Add butter and blitz until it resembles bread crumbs.
Transfer to a bowl.
Gently warm golden syrup in a pan, then add to mixture in bowl and stir until a dough is formed.
Divide dough into 16 small balls (walnut-shaped) and place at least 2cm (about 1 inch) apart on the baking trays and then flatten slightly.
Bake for 810 minutes.
Cool on the trays before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/48686/chocolate-and-ginger-cookies"},{"id":"48681","title":"Coconut-Date Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
nuts, walnuts, english","directions":"Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish.
Firmly press dates into coconut, covering bottom of dish.
Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates.
Cut into 2-inch squares.
Bars can be stored in an airtight container 2 to 3 days.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/48681/coconut-date-bars"},{"id":"48651","title":"Peanut Butter Bow Wow Cookies ( for Doggies)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowel, place all ingredients;.
Stir until well mixed.
Place mixture on floured surface and knead.
Roll out dough to 1/4-inch thick.
Cut into shapes of your choice.
Place 1-inch apart on an ungreased baking sheet.
Bake for 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/48651/peanut-butter-bow-wow-cookies-for-doggies"},{"id":"48644","title":"Pear Crisp","ingredients":"sugars, brown
spices, ginger, ground
lemon juice, raw
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
pears, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, walnuts, english
butter, salted","directions":"Preheat oven to 375; grease a 9-inch square pan or 9-inch deep dish glass pie plate.
Pear Mixture: in a large bowl, combine the brown sugar, ginger, lemon juice, nutmeg, and flour.
Add in the pears and toss them gently in the mixture.
Spoon the pear mixture into the prepared pan and set aside.
Crumb Topping: in a small bowl, combine the flour, sugar, walnuts, and butter; blend until mixture is crumbly.
Top fruit evenly with the crumb mixture; place the pan on a cookie sheet to catch any drippings.
Bake for 1 hour or until the crumb topping starts to brown and the fruit is bubbly.","url":"https://recipe.bluelayer.org/recipe/48644/pear-crisp"},{"id":"48626","title":"Pepperoni Balls Recipe","ingredients":"pepperoni, beef and pork, sliced
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
water, bottled, generic","directions":"Preheat oven to 450 degrees.
Combine ingredients, mixing well.
Shape into 1 inch balls.
Bake on ungreased cookie sheets about 15 min.
Makes about 50 one inch balls.
Can be made ahead, refrigerated and baked at last minute.","url":"https://recipe.bluelayer.org/recipe/48626/pepperoni-balls-recipe"},{"id":"48618","title":"Sunflower-Sesame Molasses Cookies","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
pumpkin, raw
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Preheat oven to 350F
Oil cookie sheet(s).
Coarsely chop sunflower and sesame seeds in food processor, blender, or by hand.
Place in large mixing bowl with flour, spice, salt, and baking soda and whisk together.
In separate bowl, beat together oil, sweetener, molasses, egg, vanilla, and milk or yogurt.
Add liquid ingredients to flour mixture.
Stir until combined.
Scoop by tablespoonfuls onto prepared cookie sheet.
Bake 12 minutes, or until bottoms are golden.
Cool on wire rack.
Makes 4 1/2 dozen.
or 2 dozen.
?
these crumble and fall apart.","url":"https://recipe.bluelayer.org/recipe/48618/sunflower-sesame-molasses-cookies"},{"id":"48609","title":"Chocolate-Dipped Strawberries","ingredients":"strawberries, raw
pascha, organic bitter-sweet dark chocolate chips,
nuts, pistachio nuts, raw","directions":"Dip strawberries in melted chocolate.
Place on waxed paper-lined cookie sheet.
Sprinkle with chopped pistachios.
Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/48609/chocolate-dipped-strawberries"},{"id":"48605","title":"Quick French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
Stir in the salt, oil, and flour.
Put a bowl of water in the microwave and heat it for a couple of minutes.
Knead the dough until it's smooth, and comes away from the sides of the bowl easily.
Add a bit more flour if it's sticky.
Remove the water from the microwave and put in the dough.
Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size.
(it was only about 1 1/2 times bigger for me, and was awesome!
).
Now remove the dough and divide into two equal balls.
Roll into rectangles, and then roll up, jelly roll style.
Place both loaves next to each other ion lightly greased cookie sheet.
Cover and let rise while you heat your oven to 375 degrees.
Bake both loaves for 30-35 minutes, until golden brown.
EAT!","url":"https://recipe.bluelayer.org/recipe/48605/quick-french-bread"},{"id":"48593","title":"Chocolate Chocolate Chip Cookies, Diabetic","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg, white, raw, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":".Heat oven to 350F
In medium bowl, beat margarin, egg and vanilla until light and well combined.
Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Stir in small chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 7 to 9 minutes or just until set (do not over bake).
Remove from cookie sheet to wire rack.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/48593/chocolate-chocolate-chip-cookies-diabetic"},{"id":"48565","title":"Raspberry Linzer Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt
egg substitute, powder
vanilla extract
jams and preserves, apricot
sugars, granulated","directions":"Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract.
Beat until well blended.
Gradually beat flour mixture into sugar-butter mixture until dough is soft.
Divide dough into 2 equal balls and wrap each portion in plastic wrap.
Chill dough in refrigerator for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Line two baking sheets with parchment paper.
Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter.
Repeat with the second dough ball.
Cut out the center of 32 cookies using a 1-inch square cookie cutter.
Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes.
Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie.
Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.","url":"https://recipe.bluelayer.org/recipe/48565/raspberry-linzer-cookies"},{"id":"48549","title":"Grandma Bea's Pecan Fingers","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract
nuts, pecans","directions":"Preheat oven to 350 degrees farenheit.
Beat butter and sugar together, in bowl, until creamy and fluffy.
Gradually add the flour until well mixed in, then salt, vanilla and pecans.
Shape level teaspoons of dough into 2-inch-long fingers.
Place on ungreased cookie sheet.
Bake for 15 to 20 minutes or until lightly browned.
Cool before eating.","url":"https://recipe.bluelayer.org/recipe/48549/grandma-beas-pecan-fingers"},{"id":"48536","title":"Honey Spice Oatmeal Cookie Mix - Gift in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
leavening agents, baking soda
salt, table
spices, cloves, ground
spices, nutmeg, ground
oats","directions":"r>To make mix:.
In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.
Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.
A quart canning jar is most commonly used.
If using a jar, cut out a square or circle of pretty fabric with pinking shears and place over jar lid, tie with a pretty ribbon or raffia.
Attach a gift tag with the following mixing and baking instructions:.
(Ingredients needed to complete Cookies):.
1/2 pound (2 sticks) butter, softened (no substitutions).
3/4 cup honey.
1 large egg.
In a large bowl, beat butter and honey with electric mixer until creamy.
Add egg; beat well.
Add half of cookie mix; beat well.
Add remaining cookie mix; beat well.
Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness.
Wrap tightly; chill at least 4 hours.
Heat oven to 350F Remove one portion of dough from refrigerator.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set.
(Cookies will feel soft.
Do not overbake.)
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/48536/honey-spice-oatmeal-cookie-mix-gift-in-a-jar"},{"id":"48530","title":"Peanut Butter and Chocolate Balls","ingredients":"butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
candies, semisweet chocolate","directions":"Line cookie sheet with foil.
Melt butter in heavy small saucepan over low heat.
Combine cereal, peanut butter, dry milk and powdered sugar in large bowl.
Mix in butter.
Moisten hands and roll 1 tablespoon mixture into ball.
Place on prepared cookie sheet.
Repeat with remaining mixture.
Chill overnight.
Line cookie sheets with foil.
Melt chocolate in double boiler over low heat, stirring occasionally.
Remove chocolate from over water.
Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets.
Refrigerate until chocolate is firm.
(Can be prepared 1 week ahead.
Refrigerate in airtight container.)","url":"https://recipe.bluelayer.org/recipe/48530/peanut-butter-and-chocolate-balls"},{"id":"48524","title":"Famous Fido Honey Party Cookies","ingredients":"shortening, vegetable, household, composite
butter, without salt
egg, white, raw, fresh
honey
wheat flour, white, all-purpose, unenriched
spices, garlic powder
cheese, cheddar
seeds, sesame seeds, whole, dried","directions":"* for even crunchier cookies, use only 1/2 cup shortening and 1/2 tsp unsalted butter.
I also use cheddar cheese powder, but finely grated cheddar cheese works as well.
In large bowl, beat shortening and butter with electic mixer on high speed till creamy.
Add egg whites and honey, beat till smooth.
Beat in food coloring, if desired,
Combine flour, garlic powder and cheese.
Beat into shortening mixture.
Gather dough into a ball.
Divide it in half -- then in fourths and so on until you have 36 piees.
Flour your hands and roll pieces into balls.of get fancy and use pastry bag to shape cookies.I sometimes do this and get different shapes.grandchildren like to do this.
Place them on an ungreased cookie sheet, then use a floured fork to gently flatten them in a crisscross design.
Sprinkle them with sesame seeds, or Baco's, (aritifically flavored bacon bits).if desired.
Bake in a preheated 325* oven for about 10 minutes, till firm -- To make the cookies, crunchier, after baking we turned off the heat in the oven about 5 minutes, first running a spatula under each one so they wouldn't stick to the pan.","url":"https://recipe.bluelayer.org/recipe/48524/famous-fido-honey-party-cookies"},{"id":"48505","title":"First Prize Sunflower Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
seeds, sunflower seed kernels, dried
butter, without salt
leavening agents, baking soda
vanilla extract
water, bottled, generic","directions":"Melt the butter and add vanilla.
Set aside.
Bring one half cup of water to a boil and add the sugar and syrup.
Stir until dissolved.
Place candy thermometer in pan with bulb about 1/4 inch off bottom.
Boil the mixture until the temperature reads 240 degrees F.
Add the sunflower kernels and cook on moderately high heat until your thermometer reads 295 degrees F. This will take several minutes to reach, do not rush it or it will not harden.
Remove from heat and add the butter/vanilla mixture and the baking soda.
Stir quickly and thoroughly.
Spread onto large cookie sheet, well buttered.
Let cool completely then break into pieces.","url":"https://recipe.bluelayer.org/recipe/48505/first-prize-sunflower-brittle"},{"id":"48503","title":"Strawberry Chiffon","ingredients":"butter, without salt
strawberries, raw
milk, canned, condensed, sweetened
candies, marshmallows
cookies, vanilla wafers, lower fat
water, bottled, generic
strawberries, raw
cream, whipped, cream topping, pressurized","directions":"Mix wafer crumbs with butter.Press onto a 9x13 pan and chill.
In a large bowl,add boiling water to jello.Stir untill dissolved.
Add sweetened condensed milk and strawberries.Fold in marshmallows and whipped cream.
Pour onto chilled crumbs in pan.
Chill for 2 hours.","url":"https://recipe.bluelayer.org/recipe/48503/strawberry-chiffon"},{"id":"48467","title":"Apple Oat Breakfast Pancakes","ingredients":"oats
water, bottled, generic
pancakes, plain, dry mix, complete (includes buttermilk)
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle tomedium high heat (375F).
Grease lightly with oil.
Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened.
(Batter will be thin).
For each pancake, pour 1/4 cup batter into hot skillet.
Cook 1 to 1 1/2 minutes, turning when edges look cookied and bubbles begin to break on surface.
Continue to cook 1 to 1 1/2 minutes or until golden brown.
Serve with syrup and butter, if desired.
15 (4-inch) pancakes; 5 servings Note: use low-fat Bisquick if you prefer.","url":"https://recipe.bluelayer.org/recipe/48467/apple-oat-breakfast-pancakes"},{"id":"48462","title":"Candy-Coated Chocolates Cookie Mix In A Jar","ingredients":"sugars, brown
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Combine the flour with baking soda and salt.
In a clean 1 liter sized glass jar layer the ingredients in the order given starting with the brown sugar and ending with the flour mixture.
Attach a card with the following directions: Cookies 1.
Preheat oven to 350 degrees F (175 degrees C).
Line one baking sheet with parchment paper.
Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined.
Using your hands work in 3/4 cup softened butter or margarine until the mixture resembles coarse crumbs.
Beat 1 egg with 1 teaspoon vanilla extract.
Work this into the flour mixture until well combined.
Dough will be a little crumbly.
Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet.
Slightly flatten the balls with the palm of your hand.
Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned.
Remove cookies to a rack to cool.
Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/48462/candy-coated-chocolates-cookie-mix-in-a-jar"},{"id":"48452","title":"Super-Easy Shortbread (3 Ingredients)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300.
Cream butter and sugar together.
Add flour and mix till texture is like clay.
Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
Let stand for 5 minutes, then cut into 24 squares while warm.
Leave in pan to cool thoroughly.
(Shortbread will not be crisp until cool.
).
Less easy method: Chill dough.
Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star).
Bake at 300 for about 20-25 minutes (until edges are very lightly browned).
Least easy method: Chill dough.
Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters.
Bake on ungreased cookie sheets at 300 for about 20-25 minutes (until edges are very lightly browned).
Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour.
It may sound strange, but the flavor is subtle and elegant.
Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan.
(No need to sprinkle shortbread with sugar before baking if you plan to do this.
).
Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan.
You can also try melting the butterscotch over the top, as above.
In England, you'll find \"caramel shortbread,\" which has a layer of caramel and a layer of chocolate on top of the shortbread.
It's wonderful (of course!).
I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best.
It can be tricky not to make a mess!","url":"https://recipe.bluelayer.org/recipe/48452/super-easy-shortbread-3-ingredients"},{"id":"48444","title":"Chewy Irresistible Caramel Popcorn","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
leavening agents, baking soda
salt, table
snacks, popcorn, air-popped (unsalted)","directions":"Pop the popcorn kernels and put into a greased large bowl.
Melt butter on medium heat in a medium size saucepan.
Turn heat down to low, and add brown sugar, stir until blended together well.
Making sure that the sugar does not burn turn the heat back up to medium, and add corn syrup.
All the while stirring and making sure there is no sticking.
Add the salt and baking soda.
This will make the sugar double in size be careful not to let it go over the sides of the pot.
Immediately pour onto popcorn.
Stir until the caramel has covered popcorn completely.
Transfer onto a cookie sheet with wax paper, and let cool.","url":"https://recipe.bluelayer.org/recipe/48444/chewy-irresistible-caramel-popcorn"},{"id":"48427","title":"Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda","directions":"Mix first four ingredients.
Combine last three ingredients and heat them until just foaming.
After the milk mixture cools add it to the flour mixture.
Chill dough thoroughly.
Roll out on floured board.
Cut out in desired shapes and sizes.
Bake on greased cookie sheet at 375 for 3-5 minutes.","url":"https://recipe.bluelayer.org/recipe/48427/sugar-cookies"},{"id":"48420","title":"Simple and Delicious Crispy Cookies","ingredients":"sugars, powdered
butter, without salt
nuts, almonds
wheat flour, white, cake, enriched","directions":"Put butter into a bowl and whisk until creamy.
If it's too hard, microwave it at 500W for 30-40 seconds to soften.
Add powdered sugar and mix well.
Add almond flour.
(Since I'm lazy, I weigh the ingredients as I add them to the bowl.)
Add cake flour to the almond flour until you have a combined weight of 150g.
It's very easy to measure after Step 3.
Mix evenly.
The mixture should be crumbly as shown here.
Knead the mixture until it comes together.
Shape into a long log on cling film.
Wrap with cling film and let it chill in the fridge for 30 minutes.
Cut into 5mm slices with a knife.
Place onto a baking pan and bake in the 355F/180C oven for 15-20 minutes.
Once they are golden brown, they are done.
Adjust the baking time to suit your oven.
These were inspired by variations others came up with.
For tea cookies, I added tea leaves from a tea bag to the dough.
The aroma of the tea is so nice.","url":"https://recipe.bluelayer.org/recipe/48420/simple-and-delicious-crispy-cookies"},{"id":"48402","title":"Easy!!! the Best Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt","directions":"In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
When done use pot holder and stir in peanuts(or you favorite kind).
Stir in butter.
Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
Let cool and viola!
Break up into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/48402/easy-the-best-peanut-brittle"},{"id":"48382","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
salt, table
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
oats","directions":"In a medium saucepan, stir together sugar, milk, butter, baking cocoa and salt.
Bring to a rolling boil and cook for 1 minute.
Remove from heat and add vanilla, coconut, peanut butter, peanuts, and oats.
Drop teaspoonfuls onto waxed paper.
Let set until firm.
Makes 42 cookies or 21 servings of 2 cookies.","url":"https://recipe.bluelayer.org/recipe/48382/no-bake-chocolate-cookies"},{"id":"48368","title":"Easy Shortbread Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Microwave the margarine for about a minute at 600 W and mix with the sugar with a spoon until thickened.
Add cake flour, and mix.
Once the mixture is blended as illustrated in the picture.
Place the dough on top of a sheet of plastic wrap.
Shape into a roll while wrapping in the plastic wrap.
Then cut it into slices.
Bake in the oven for about 15 minutes at 170C / 340F.
The baking time differs depending on the oven, so please adjust it accordingly.
Done!","url":"https://recipe.bluelayer.org/recipe/48368/easy-shortbread-cookies"},{"id":"48357","title":"Good Dog Bones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Line two or three cookie sheets with aluminum foil or parchment.
In a mixing bowl, whisk together flour, wheat germ and sugar.
In the large bowl of an electric mixer, beat peanut butter and milk together until combined.
On low speed, gradually add the flour mixture and beat until just combined.
Turn the dough out onto a lightly floured board and knead lightly.
On the same surface, roll dough 1/4inch thick and, with cutters, cut into bones or other shapes.
Transfer to cookie sheets, placing about 1/2inch apart.
Bake for 12 to 15 minutes or until slightly browned.
Let the cookies cool on the sheets for about two minutes then remove to cooling racks to cool completely.
Store well wrapped at room temperature for two to three days or refrigerate or freeze.","url":"https://recipe.bluelayer.org/recipe/48357/good-dog-bones"},{"id":"48347","title":"Toasted Coconut Bonbons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Toast coconut by spreading it out on a cookie sheet and placing in a 350 degree (F) oven for 5-10 minutes.
You want it nice and brown.
Even if it tastes a little burnt, it will taste heavenly in the chocolate!!
Trust me.
Melt chocolate chips with cocoa butter in a double boiler (if you dont have cocoa butter, it wont matter, it just adds a little pizzazz to the chocolate chips most of the nicer, more expensive chocolate has cocoa butter in it).
Once everything is melted and smooth, add the toasted coconut and mix evenly.
Drop the mixture onto a greased cookie sheet using two teaspoons.
I make them approximately 1/2 3/4 diameter.
You could also spoon right into candy cups.
When the last bonbon has been dropped, place them in the freezer for about 5-10 minutes.
Take them out and place in a container.
Or eat them all right then I may or may not have done that.","url":"https://recipe.bluelayer.org/recipe/48347/toasted-coconut-bonbons"},{"id":"48346","title":"Chardonnay Grapeseed Flour Chocolate Chip Cookies","ingredients":"nuts, almonds
grapes, red or green (european type, such as thompson seedless), raw
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
sweetener, syrup, agave
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/48346/chardonnay-grapeseed-flour-chocolate-chip-cookies"},{"id":"48336","title":"Melting Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt","directions":"cream butter and add sugar until creamy.
sift flour and cornstarch and add.
whip together about 10 minutes until mixture is fluffy.
drop from teaspoon and decorate with cherry pieces.
bake at 325 degrees on ungreased cookie sheet for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/48336/melting-shortbread"},{"id":"48335","title":"Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table","directions":"Preheat the oven to 350 degrees F. Sift together flour, salt and cayenne pepper into a bowl, set aside.
In another bowl, add butter and cheddar cheese and mix until creamy.
Slowly beat in flour mixture, a scoop at a time, until blended.
Add cheese straw batter to plastic bag with corner cut out.
Put the batter into bag and squeeze onto cookie sheet, two rows of batter, or add another layer, whatever you like.
Bake for 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/48335/cheese-straws"},{"id":"48334","title":"Starving Students Healthy Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a bowl put water, salt and sugar (or honey) and mix to dissolve.
Sprinkle yeast on top (DO NOT STIR - just let it sit there) wait until you see goopy bubbles form (or just wait 10 minutes).
Add flour and mix well (use your hands and add 1/2 the flour at a time) at this stage you can add any seeds you like -- pumpkin seeds are really good, so is linseed/flax, (soaked) rolled oats etc --
Once your dough is well mixed (don't take it out and knead it yet) and in a nice round ball, cover with a teatowel and place in a nice warm area to rise.
(if your apartment is warm then that will do -- if not, turn your oven on low for 20 minutes then turn it OFF and put the bowl in there to keep warm.
).
Once the dough has doubled in size (approx 1 hour) take out, and knead!
Knead for about 5 -6 minutes on a floured surface or until its firm again and in a nice ball -- rise again (it will only take about 30 - 45 minutes this time) Once it has risen for the 2nd time, knead lightly (don't get the dough too hard now) and cut/tear into even amounts to form as many buns as you would like -- they rise quite a bit in the oven so keep that in mind!
Alternatively, you can let the dough rise overnight, knead in the morning, rise for an hour or so, knead (lightly) & make into balls and bake it like that.
(it will be slightly lighter and tastier- especially if you use honey) -- yet another alternative is to just let it rise as long as you like, then knead it and let it rise again -- then knead it etc -- it doesn't really matter.
The longer the dough sits & rises, the tastier it will be.
Place rolls onto a oiled cookie tray or baking stone and cook for 20 - 30 minutes @ 175C (350 F) on the LOW rack (if the element is on the top) -- you may choose to put them on the middle rack near the end to get the top nice and brown.
Tap the bottom of the buns, they should sound hollow when done.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/48334/starving-students-healthy-bread"},{"id":"48331","title":"Anzac Bickies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
butter, without salt
syrups, corn, light","directions":"mix 1 cup flour,1 cup rolled oats,.1 cup coconut,3/4 cup brown sugar,1/4 cup *melted butter*,and 3 tbsp corn syrup in a bowl.
spoon out onto a cookie sheet.
bake in oven at 350 until golden on bottom about 15 minutes.
enjoy!","url":"https://recipe.bluelayer.org/recipe/48331/anzac-bickies"},{"id":"48302","title":"Bakery Shortbread With Chocolate Chips","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,","directions":"Your butter needs to be REALLY soft - at least 3 hours at room temperature.
Beat the butter with the sugar, salt and vanilla until creamy-smooth.
Whisk or sift the flour and cornstarch to combine.
Add to butter by thirds, stirring until completely combined.
Place dough on a sheet of plastic wrap.
Form into a log 2-3\" wide and 8-9\" long.
Wrap tightly, and roll the plastic on the counter to form a tight, compact shape.
Freeze until mostly firm, 20-30 minutes.
Meanwhile, preheat oven to 350F.
Pour chocolate chips onto a plate.
Slice firm cookie dough into 1/4\" slices.
Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up.
Leave 2\" between cookies (they will spread).
Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown.
Cool on pan 5 minutes, then transfer to wire rack until completely cooled.","url":"https://recipe.bluelayer.org/recipe/48302/bakery-shortbread-with-chocolate-chips"},{"id":"48298","title":"Cranberry, Orange and Nut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
sugars, granulated
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
orange juice, raw
orange juice, raw","directions":"Whisk flour, baking powder, baking soda and salt in a large bowl.
Stir in walnuts and dried cranberries.
Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth.
Make a well in the dry ingredients and pour in the wet ingredients.
Mix until well blended.
Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350F.
Line a baking sheet with parchment paper or a nonstick baking mat.
Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan.
Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat.
Place 2 inches apart on the prepared baking sheet.
Bake the cookies until barely golden brown, 12 to 15 minutes.
Cool on the pan for 1 minute; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/48298/cranberry-orange-and-nut-cookies"},{"id":"48286","title":"Almond Chocolate Cookies","ingredients":"butter, without salt
salt, table
sugars, powdered
wheat flour, white, cake, enriched
nuts, almonds
cocoa, dry powder, unsweetened
nuts, almonds","directions":"Return the butter to room temperature.
Put the butter and salt in a bowl and whisk.
Add sugar in 2 batches, mixing after each addition.
Add the ingredients marked and mix with a spatula.
When the floury texture has gone, add almond slices and mix everything together.
Form the dough into a 3.5cm diameter tube, wrap and leave it in the fridge for over an hour.
Slice into 5mm - 1cm widths and bake for 15 minutes in an oven preheated to 355F/180C.
Transfer to a rack, and they are done once they have cooled.","url":"https://recipe.bluelayer.org/recipe/48286/almond-chocolate-cookies"},{"id":"48273","title":"Sweet and Spicy Nuts","ingredients":"nuts, walnuts, english
butter, without salt
salt, table
sauce, hot chile, sriracha
honey","directions":"Preheat oven to 350 degrees F. On a foil-lined sheet pan, add nuts, butter and 1/4 teaspoon of salt.
Bake for 3-5 minutes until you can just start to smell them roasting.
While the nuts are in the oven, stir together the Sriracha and honey.
Pour the mix over the nuts and toss on the cookie sheet.
Bake another 7-10 minutes until the nuts are browned and the sauce has coated everything and become dry.
Break apart and toss with remaining 1/4 teaspoon of salt.
Keep in an airtight container for a couple of weeks.","url":"https://recipe.bluelayer.org/recipe/48273/sweet-and-spicy-nuts"},{"id":"48269","title":"Cajun Salmon","ingredients":"fish, salmon, atlantic, wild, raw
a cajun life, all purpose cajun seasoning,
oil, olive, salad or cooking","directions":"Rinse off salmon and pat dry with paper towel.
Drizzle cookie sheet with olive oil.
Place salmon (skin side down) on cookie sheet and drizzle more oil on top.
Shake Cajun seasoning on salmon to taste.
Broil 15-20 minutes or until center of salmon is done.","url":"https://recipe.bluelayer.org/recipe/48269/cajun-salmon"},{"id":"48249","title":"Easy Chocolate Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a medium saucepan, combine the margarine, peanut butter, and chocolate chips.
Cook over low heat, stirring frequently until melted.
Remove from the heat and stir in cereal.
Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/48249/easy-chocolate-drops"},{"id":"48248","title":"Simple, Delicious, Low Sugar Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
vanilla extract
egg substitute, powder
oats
raisins, seeded","directions":"Preheat oven to 350.
In a mixing bowl, sift together the first set of ingredients.
In another bowl, cream together the margarine and sugars, then add vanilla and egg replacer.
Add the sugar mix to the flour mix and stir well.
Fold in the oats and raisins until combined.
This batter will seem dry, but trust me, it's fine.
Drop small spoonfuls onto an ungreased cookie sheet and bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/48248/simple-delicious-low-sugar-oatmeal-raisin-cookies"},{"id":"48221","title":"Sweet Empanaditas","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
sugars, granulated
spices, cinnamon, ground","directions":"Combine butter and cream cheese in a large bowl.
Beat until light and fluffy.
Gradually add flour, beating on low speed until combined.
Gather mixture into a ball and divide in half.
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper or nonstick foil; set aside.
On a lightly floured surface, roll out one of the dough portions to a 1/8 inch thickness.
Using a round 3 to 3 1/2 inch cookie cutter, cut out dough.
place about 1 teaspoon of the jam in the center of each round.
Moisten edges of dough with water.
Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.
Place the empanaditas 1 inch apart on the prepared cookie sheet, Bake in oven for 12-14 minutes or until golden brown.
In a small bowl, combine sugar and cinnamon.
While cookies are warm, carefully roll them in cinnamon-sugar.Place on a wire rack; let cool.
Repeat with remaining dough portion, remaining jam, and remaining cinnamon-sugar.","url":"https://recipe.bluelayer.org/recipe/48221/sweet-empanaditas"},{"id":"48220","title":"Nutty Apricot Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg, white, raw, fresh
nuts, pecans
apricots, dried, sulfured, uncooked","directions":"In mixing bowl, combine sugar, flour, baking powder and egg whites.
Add nuts and apricots; mix well.
Drop by spoonsful onto well-greased baking sheets.
Bake at 325F for 15-18 minutes.
Drizzle tops, if desired, with a mixture of confectioners' sugar, lemon juice, and water.","url":"https://recipe.bluelayer.org/recipe/48220/nutty-apricot-cookies"},{"id":"48198","title":"Caraway and Sunflower Seed Crackers (Gf)","ingredients":"seeds, sunflower seed kernels, dried
spices, caraway seed
rice flour, white, unenriched
xanthan gum,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
mustard, prepared, yellow
spices, garlic powder
vinegar, cider
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 350F.
Combine the brown rice flour, Xanthan gum, baking powder, salt, pepper, and mustard powder.
Toast and grind, separately, sunflower and caraway seeds; incorporate into flour and spice mix.
Blend the vinegar with the oil, honey, and water; add to dry mix.
Knead until dough is uniform, add more water if necessary.
Roll out thinly and cut out with a cookie cutter or cut into squares.
Place on an ungreased cookie sheet and bake 10 minutes or until they begin to brown.
Turn and bake another 5-6 minutes or until crisp.
Baking time will vary depending on the thickness of your crackers.","url":"https://recipe.bluelayer.org/recipe/48198/caraway-and-sunflower-seed-crackers-gf"},{"id":"48191","title":"Soft Pumpkin Pretzels","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
cornstarch
oil, olive, salad or cooking
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"In a big bowl dissolve the sugar in 1 1/4 cups warm water.
Add the yeast and let sit a few minutes until the yeast \"blooms.
\".
Stir in the pureed pumpkin.
Stir in flour and salt and mix to form a dough.
If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.
Hand knead for ten minutes.
Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
Preheat oven to 475F.
Cover with a towel and let rise in a warm place until doubled about 50 minutes.
In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
Divide the dough into six even pieces.
One by one, carefully roll them into a coil that is 19\" long and about 3/4-1\" thick.
Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.
Place on a greased cookie sheet and lightly blot off any foam with a towel.
Quickly sprinkle with seeds and salt so they stick to the moist dough.
Bake for 15-25 minutes, until deeply browned on top.","url":"https://recipe.bluelayer.org/recipe/48191/soft-pumpkin-pretzels"},{"id":"48175","title":"Oriental Pork Tenderloin in Foil Packets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
broccoli, raw
carrots, raw
water, bottled, generic
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
oil, sesame, salad or cooking
spices, garlic powder","directions":"Preheat grill to medium-high heat or preheat your oven to 450 degrees.
Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
Combine soy sauce, sesame oil and garlic.
Spoon over pork and vegetables.
Bring up sides of foil and double fold.
Double fold over end of packet, leaving room for heat to circulate.
Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.","url":"https://recipe.bluelayer.org/recipe/48175/oriental-pork-tenderloin-in-foil-packets"},{"id":"48169","title":"Baci Di Dama ( Orange Almond Cookies ) Recipe","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Put the grnd almonds in a bowl with the sugar, orange peel and all but 1
tbsp of the flour.
Mix well, then stire in sufficient lowfat milk to give a smooth, hard dough.
Roll into small balls and place, well apart, on a baking shet lined with greased wax paper.
Sprinkle with the remaining flour, and bake in a preheated moderate oven 350 degrees, for 15 min or possibly till golden.
Transfer to a wire rack to cold.
When cool, sandwich the cookies together
in pairs with the melted chocolate.
Refrigeratein the fridge for1 hour before
serving.
Makes 12-15","url":"https://recipe.bluelayer.org/recipe/48169/baci-di-dama-orange-almond-cookies-recipe"},{"id":"48153","title":"Baby Cakes Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Preheat oven to 325 degrees.
Place flour, butter, & sugar in heavy duty plastic zip-type food storage bag.
Securely seal bag.
Knead bag with hands to blend ingredients thoroughly.
Open bag; scrape dough together with rubber spatula to remove from bag.
(If necessary, chill to hard dough for ease in handling).
Shape into 1\" diameter balls.
Place 2\" apart on unbuttered cookie sheet.
Flatten to approximatelay 1/4\" thickness w/ a fork, cookie stamp or possibly by pressing w/ fingers.
Sprinkle w/ sugar, candy sprinkles, or possibly jimmies.
Bake 20 to 25 minutes.
or possibly till lightly browned around edges.
Transfer to wire racks; cold completely.","url":"https://recipe.bluelayer.org/recipe/48153/baby-cakes-shortbread-recipe"},{"id":"48111","title":"The Best Granola Ever","ingredients":"oats
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
nuts, pecans
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, flaxseed
water, bottled, generic
oil, olive, salad or cooking
honey
molasses
spices, cinnamon, ground
salt, table
vanilla extract","directions":"Pre-heat oven to 300 degrees F.
In a very large mixing bowl, combine all dry ingredients Rolled Oats through Ground Flax Seed; mix well.
In a small saucepan over medium heat, combine remaining ingredients Water through Vanilla Extract; mix well with a small whisk.
Heat until hot, but do not boil.
When hot, pour syrup over dry ingredients and stir to combine thoroughly.
Spread Granola on a jelly roll pan or other large cookie sheet-type pan with sides.
Bake at 300 degrees for 40 45 minutes total, stirring every 15 minutes.
Let cool.
Store in an airtight container for up to six months.
*You may add dried fruit, if desired, after the baking process.","url":"https://recipe.bluelayer.org/recipe/48111/the-best-granola-ever"},{"id":"48101","title":"Vegan Chocolate Chip Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, chia seeds, dried
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Preheat oven to 375.
Create chia eggs by combining water and ground chia seeds.
Stir and let sit for 10-15 minutes to create a gel.
Combine dry ingredients in a large mixing bowl and mix well.
Combine wet ingredients and stir well to combine.
Gradually add wet ingredients to dry and mix in chocolate chips.
Form into 1 T balls and bake on a greased cookie sheet for 10-12 minutes.
Otherwise freeze for later cooking or eating frozen!","url":"https://recipe.bluelayer.org/recipe/48101/vegan-chocolate-chip-cookies"},{"id":"48097","title":"Chocolate Chip Cookie Mix in a Jar","ingredients":"sugars, brown
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.
Use scissors to cut a 9 inch-diameter circle from calico.
Place over lid and secure with rubber band.
Tie on a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C).
Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
Beat 1 cup of unsalted butter or margarine in a medium bowl.
Beat sifted ingredients into butter until blended.
In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
Mix beaten egg mixture into butter mixture until blended.
Stir in chocolate chips.
Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet.
Bake 8 minutes or until lightly browned.
Makes 4 dozen cookies.
It helps to pack each layer down to make all the contents fit in the jar.
These make great gifts!","url":"https://recipe.bluelayer.org/recipe/48097/chocolate-chip-cookie-mix-in-a-jar"},{"id":"48091","title":"Mimi's Cornmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix first 5 ingredients in a medium bowl.
Cut in the butter using pastry blended till it looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface and knead lightly about 10 times.
Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score into 8 wedges, cutting down halfway to the bottom.
Bake in 400 degree oven for 20-25 minutes or till light brown.
Immediately remove from sheet and carefully separate wedges.
Serve warm.
NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.","url":"https://recipe.bluelayer.org/recipe/48091/mimis-cornmeal-scones"},{"id":"48080","title":"Cowboy Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes.
Add the eggs and continue to beat until fluffy, about 1 1/2 minutes.
Blend in vanilla.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time.
Mix in the chocolate chips and walnuts.
Refrigerate the dough for 1 to 2 hours.
Heat oven to 350F.
Line a large baking sheet with foil, then grease the foil.
Using a cookie scoop, or ice cream scoop, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingers to flatten each ball to 1/3 inch thick.
Bake 13 to 14 minutes.","url":"https://recipe.bluelayer.org/recipe/48080/cowboy-cookies"},{"id":"48073","title":"Donnas Vanillinsocker Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
sugars, granulated
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees.
Beat butter, sugar & syrup until fluffy.
Mix in vanillan socker, soda & flour.
Dough will be stiff but that makes rolling it easier.
Roll into long rope (diameter about size of nickel) and the length of the cookie sheet.
Bake 15 minutes.
After removing from oven, drop pan onto counter to flatten.
Slice into 1 inch bars while warm.
These are very thin cookies and this recipe makes a lot of cookies.
Note:.
Swedish Vanilla Sugar is a powdered vanilla sugar, not granular: most common - Swedish Vanilla Sugar (Vanillin Socker),Freia Vanilla Sugar, Dr. Oetker Vanilla Sugar.","url":"https://recipe.bluelayer.org/recipe/48073/donnas-vanillinsocker-cookies"},{"id":"48072","title":"Poppy Seed Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, poppy seed
cheese, parmesan, hard
oil, olive, salad or cooking
soy sauce made from soy (tamari)
water, bottled, generic","directions":"In a medium bowl add flours, poppy seeds and cheese together-whisk.
Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
Wrap and chill for around 30 minutes.
On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
Bake for 15-20 minutes in a 325 degree oven.","url":"https://recipe.bluelayer.org/recipe/48072/poppy-seed-crackers"},{"id":"48069","title":"Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free)","ingredients":"bananas, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spices, cinnamon, ground
salt, table
oats
dates, deglet noor
raisins, seeded","directions":"Blend the bananas in a food processor until smooth.
Add and blend applesauce, vanilla and cinnamon.
Add quick oats and dates and raisins (soak them for two minutes prior to adding them) and process until desired consistency.
Pour 2 tbsp-batches of batter into cookie molds on a greased cookie sheet and flatten.
Bake at 350F for 6 minutes, then flip cookies and flatten, and bake another 6-10 minutes.
***You can omit the applesauce and salt and use 1/4 cup margarine instead.
You can use all dates instead of half and half with raisins I prefer all dates.
They seem to freeze well and come out to about 100 calories per cookie.","url":"https://recipe.bluelayer.org/recipe/48069/naturally-sweet-oat-cookies-vegan-gluten-free-nut-free"},{"id":"48058","title":"Random Cereal Cookies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chips in microwave, stirring every 30 seconds until well melted.
Then stir in choice of butter and place back into microwave and microwave until well combined.
Stirring agqain every 15 seconds this time.
Stir in flakes.
Drop by spoon fulls on waxed paper and chill until set.","url":"https://recipe.bluelayer.org/recipe/48058/random-cereal-cookies"},{"id":"48054","title":"Gimme More Cookies","ingredients":"cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 325 degrees F.
In a large bowl, mix all the ingredients until a dough is formed.
Make small balls (1 1/2 inch in diameter) and arrange them in a 13x18 baking sheet.
Its not necessary to grease the baking sheet.
Press a fork on each ball.
Bake for 15-20 minutes.
The whole recipe yields 40-42 cookies.","url":"https://recipe.bluelayer.org/recipe/48054/gimme-more-cookies"},{"id":"48049","title":"Benne Crescent Cookies Recipe","ingredients":"seeds, sesame seeds, whole, dried
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched","directions":"* Cook's
Note: Buy hulled raw seeds in bulk from a natural foods store.
Preheat oven to 300 degrees.
Spread seeds on a baking sheet.
Toast at 300 degrees for 15 min till toasted proportionately or possibly golden.
Beat the butter, sugar, and brown sugar in mixing bowl till creamy.
Blend in the vanilla, maple syrup and salt.
Stir in the flour and benne seeds and mix well.
Roll into cylinder, wrap in plastic film and refrigeratefor 1 hour or possibly more.
Preheat oven to 325 degrees.
Slice into 1/8-inch thick rounds (approximately Tbsp.
size), roll and shape into crescents and bake cookies on nonstick or possibly parchment-lined baking sheet till light brown, approximately 12 min.
Cold slightly and roll hot cookies in confectioners' sugar.
This recipe yields 3 dozen cookies.
Yield: 3 dozen","url":"https://recipe.bluelayer.org/recipe/48049/benne-crescent-cookies-recipe"},{"id":"48048","title":"Peanut Butter Balls","ingredients":"oats
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,","directions":"Carefully add the oats, peanut butter and coconut into your mixing bowl in that order.
This will help the peanut butter from sticking to the sides of the bowl, making for easier cleanup.
Mix until well blended.
Using a cookie scoop, measure out the mixture and hand-roll into perfect little balls and set them on a sheet of parchment.
Next, set up a double boiler on your stovetop and add the chocolate to the top pan.
Line a cookie sheet with parchment paper and set aside.
Once the chocolate is melted, dip the balls in the chocolate for a complete coating and place on parchment paper.
After all balls are dipped, place cookie sheet in the refrigerator for cooling.
Store in an airtight container, refrigerated, until ready to eat.","url":"https://recipe.bluelayer.org/recipe/48048/peanut-butter-balls"},{"id":"48025","title":"Baked Buffalo Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sauce, barbecue","directions":"Pre-heat oven to 350 degrees Fahrenheit.
If wings are not already cut into drummettes and wingtips, separate at the joint.
Spray a cookie sheet with non-stick cooking spray and lay out pieces on the sheet, leaving a litte room between each piece.
Bake for 20 minutes.
Remove the sheet from the oven and drain off the fat and juice, as this will just make it smoke with continued cooking.
Raise the heat of the oven to 425 degrees.
Bake the wings for 40 minutes, flipping the pieces over halfway through.
After they are done, immediately toss the pieces in 1 cup of barbecue sauce or other sauce for coating ie: buffalo sauce, teriyaki sauce, honey, etc.
Transfer to a plate and serve.","url":"https://recipe.bluelayer.org/recipe/48025/baked-buffalo-wings"},{"id":"48024","title":"Nut-Stuffed Semolina Pastries, Cyprus Style","ingredients":"butter, without salt
semolina, unenriched
water, bottled, generic
salt, table
water, bottled, generic
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground","directions":"In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
Transfer to a small bowl, cover, and let stand overnight at room temperature.
The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough.
Knead for 5 minutes, then cover and let rest 1 hour.
Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
Break off pieces of dough slightly larger in size than a walnut.
Work in your fingers to form a ball.
Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval.
Set on a cookie sheet and continue until all pastries are shaped.
Bake in a moderate oven (350) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.
Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar.
Cool before storing.","url":"https://recipe.bluelayer.org/recipe/48024/nut-stuffed-semolina-pastries-cyprus-style"},{"id":"48023","title":"Vickys Gluten / Allergy free Flour & Cake Flour Mix","ingredients":"beans, snap, green, raw
potatoes, raw, skin
puddings, tapioca, ready-to-eat","directions":"Mix into a large container with an airtight lid
Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute
Store for up to 3 months, makes over 1 kilo
Follow whatever recipe you're using but substitute the recipe flour for this one.
Give it a good shake before using
For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour
For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour
The xanthan/guar gum replaces the gluten helping your recipe stay together
Follow the rest of the recipe as written
For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well.
This is enough for 2 cakes","url":"https://recipe.bluelayer.org/recipe/48023/vickys-gluten-allergy-free-flour-cake-flour-mix"},{"id":"48015","title":"Pistachio Chocolate Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
sugars, powdered
salt, table
butter, without salt
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line cookie sheets with parchment.
Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
Beat 1 c butter in a large bowl with an electric mixer until fluffy.
Add flour mixture; beat until light dough forms.
Beat in mini chocolate chips just until blended.
Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes.
Arrange 1 inch apart on cookie sheets.
Chill 30 minutes.
Preheat oven to 300.
Bake cookies 10 minutes or until firm and lightly browned.
Cool 1 minute then remove from pan to cool completely.
In a deep bowl, combine semisweet chocolate chips and 1/4 c butter.
Microwave on low for 1 minute.
Stir and repeat until chocolate is smooth.
Spread remaining pistachios on a piece of foil.
Dip one end of cookie into chocolate and then roll in nuts.
Let cool on a wire rack for 30 minutes or until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/48015/pistachio-chocolate-crescent-cookies"},{"id":"48014","title":"Farinata (Ligurian Bread/Snack)","ingredients":"chickpea flour (besan)
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Whisk chickpea flour, salt, and water until no lumps remain.
Whisk in 2 tblsps olive oil.
Cover and set aside at room temperature overnight.
Preheat oven to 450F.
Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
Whisk the batter well before using.
Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
The batter will sizzle.
Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
Cut into wedges and serve as a snack.
Or fill with all kinds of savory goodies like a crepe.","url":"https://recipe.bluelayer.org/recipe/48014/farinata-ligurian-bread-snack"},{"id":"48006","title":"Peanut Butter Twists","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
butter, without salt","directions":"In a small mixing bowl, sift the flour with sugar and salt.
Add shortening, cream cheese and milk.
Mix on lowest speed of an electric mixer until dough begins to form well.
Shape into a ball.
Roll out on floured surface to a 20 x 8 inch rectangle.
Cut in half to make two 10 x 8-inch rectangles.
Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter.
Place the second half of dough on top of first.
Brush with milk and sprinkle with a little bit of granulated sugar.
Cut into strips 5 x 1/2 inches.
Gently twist twice.
Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown.
Do not overbake.
Serve warm or at room temperature.
Makes 30 twists.","url":"https://recipe.bluelayer.org/recipe/48006/peanut-butter-twists"},{"id":"48001","title":"Almond Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
nuts, almonds
butter, without salt","directions":"Combine flour, cornstarch, and powdered sugar; stir in almonds.
Add butter; blend with a wooden spoon until a soft dough forms.
Shape dough into small balls.
Place on ungreased cookie sheet; flatten each ball with lightly floured fork.
Bake at 300F (150C) for 20 to 25 minutes or until edges are only lightly browned.
Cool before storing.","url":"https://recipe.bluelayer.org/recipe/48001/almond-shortbread-cookies"},{"id":"47999","title":"Peanut Butter Quickies","ingredients":"spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"Preheat oven to 350*.
Spray baking sheets with oil spray or grease by hand with shortening.
Combine all ingredients.
Mix well with wooden spoon.
Drop by teaspoons for small cookies and by tablespoons for larger cookies onto greased cookie sheet.
Top with 1/2 pecan if desired.
Bake @ 350* for 15 - 18 minutes.
Let sheet rest on cooling rack a few minutes, then remove cookies to rack to finish cooling.
Very easy recipe if you are pressed for time.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/47999/peanut-butter-quickies"},{"id":"47977","title":"Easy Cheesy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, cottage, creamed, large or small curd","directions":"Preheat oven to 450F(230C).
Sift together flour and baking powder into a large bowl.
Cut butter into flour mixture with pastry blender or 2 knives until particles are the size of small peas.
Stir in cottage cheese all at once.
Drop by generous tablespoons onto a lightly greased cookie sheet.
Bake for 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/47977/easy-cheesy-biscuits"},{"id":"47972","title":"Barfi","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
sugars, granulated
oil, olive, salad or cooking
nuts, almonds
nuts, pistachio nuts, raw","directions":"Grease a 6 inch square baking pan.In a large microwave safe bowl mix dry milk, cream and sugar.
Mix well and heat in microwave on high 4minutes, stopping oven to stir the mixture every 1 min.
The mixture will reach a fudge-like consistency.
Pour into a prepared pan, spreading it in an even layer garnish with almonds.
Allow to cool around 1 hour.Use a plastic knife to cut into squares or cut into shapes using cookie cutters.
.","url":"https://recipe.bluelayer.org/recipe/47972/barfi"},{"id":"47967","title":"The Union Square Cafes bar nuts","ingredients":"salt, table
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table
butter, without salt","directions":"Preheat oven to 350.
Toss the nuts in a large bowl to combine and spread on cookie sheet.
Toast in oven about 10 min.
In large bowl combine all other ingredients.
Thoroughly toss toasted nuts with spiced butter and serve warm.
And once you eat these, youll never want to stop.","url":"https://recipe.bluelayer.org/recipe/47967/the-union-square-cafes-bar-nuts"},{"id":"47949","title":"Cookie Mix in a Jar IV","ingredients":"sugars, granulated
sugars, brown
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Mix together the flour, baking powder and baking soda.
Layer ingredients in order given in a quart size '' wide mouth '' canning jar.
Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
Attach instructions to the jar: Chocolate Covered Raisin Cookies 1.
Empty cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut sized balls.
Place 2 inches apart on a parchment lined cookie sheet.
DO NOT USE WAXED PAPER.
Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/47949/cookie-mix-in-a-jar-iv"},{"id":"47946","title":"Dairy/Egg Free Pumpkin Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, canola
syrup, maple, canadian
vanilla extract
pumpkin, raw
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees .
Combine dry ingredients in one bowl.
In a separate bowl, cream together sugar, oil, maple syrup, vanilla and pumpkin puree.
Add and beat in flour mix Add chocolate chips.
Drop onto baking sheet and bake 10 minutes.
These cookies are very moist and cake-like.
Yum!","url":"https://recipe.bluelayer.org/recipe/47946/dairy-egg-free-pumpkin-chocolate-chip-cookies"},{"id":"47904","title":"Rich Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put first 5 ingredients in bowl.
Stir thoroughly.
Cut in butter until crumbly.
Pour in milk.
Stir quickly to combine.
Dough should be soft.
Turn out on lightly floured surface.
Knead gently 8-10 times.
Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
Cut with small round cookie cutter.
Place on greased cookie sheet close together for soft sides or apart for crisp sides.
Bake in 450 degrees oven for 12 to 15 minutes.
Brushing biscuits with milk before baking will produce a pretty brown top.
Makes 10.","url":"https://recipe.bluelayer.org/recipe/47904/rich-tea-biscuits"},{"id":"47859","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, powdered
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.
Beat butter and sugar in large bowl until smooth.
Beat in vanilla.
Add dry ingredients; beat until dough holds together.
Divide dough in half.
Shape each piece into disk.
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
Set rack in center of oven and preheat to 300F Line 2 rimmed baking sheets with parchment.
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
Using 3-inch star-shaped cutter, cut out cookies.
Transfer to sheets, spacing 1 inch apart.
Gather scraps into ball.
Wrap; chill until firm, about 30 minutes.
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.
Cool on sheets 10 minutes.
Transfer to racks and cool completely.
Repeat rolling, cutting, and baking until all dough is used.
Do ahead Can be made ahead.
Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.
Using small spoon, drizzle chocolate over cookies in zigzag lines.
Sprinkle with crushed candies.
Drizzle remaining chocolate over.
Let stand until chocolate is set, at least 1 hour.
Do ahead Can be made 3 days ahead.
Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/47859/chocolate-peppermint-stars"},{"id":"47832","title":"Almond Fingers","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Cream butter and sugar.
Add flour a little at a time.
Add ground almonds.
Form into fingers.
Place on cookie sheet about 1 inch apart.
Bake in a 325 degree oven for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/47832/almond-fingers"},{"id":"47813","title":"\"oatmeal Raisin Cookie\" Snack","ingredients":"raisins, seeded
oats
spices, cinnamon, ground","directions":"Mix together.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47813/oatmeal-raisin-cookie-snack"},{"id":"47809","title":"Parmesan Sunflower Yums","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, black
seeds, sunflower seed kernels, dried","directions":"Pre heat oven to 350 and 2 line cookie sheets with baking paper.
Beat butter until light and creamy, add 3/4 cup of parmesan and all cheddar, continue beating until combined.
Fold in sifted flour, lemon pepper and sunflower seeds with a metal spoon or fork then get your floured hands in there and work it into a ball.
Place on floured bench or board and knead for a few minutes until it feels smooth.
Roll out to about 1/4 inch thick, cut into 1 and 1/2 inch squares and place on cookie sheets allowing room for spreading (about 15 per sheet).
Sprinkle with remaining parmesan and bake for 10 to 15 minutes (watch 'em toward the end; they should be golden).
Let cool on sheets before lifting off with spatula.","url":"https://recipe.bluelayer.org/recipe/47809/parmesan-sunflower-yums"},{"id":"47779","title":"Date Filled Oatmeal Cookies","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
dates, deglet noor
sugars, granulated
water, bottled, generic","directions":"Cream butter and sugar together well.
Slowly mix in milk.
Add remaining ingredients.
Mix well.
Chill for 1 hour.
Roll out fairly thin on lightly floured board.
Cut into 2 1/2-inch rounds.
Place on ungreased baking sheets.
Bake in 350F oven for 8-10 minutes.
Cool.
Fill with Date Filling, to form a sandwich.
For date filling: combine dates, sugar and water in saucepan.
Bring to a boil.
Simmer, stirring often, until mushy and thickened.
Add more water if too dry, or simmer longer if too runny.
Cool and spread between cookies.","url":"https://recipe.bluelayer.org/recipe/47779/date-filled-oatmeal-cookies"},{"id":"47772","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Put all dry ingredients in food processor bowl & pulse to combine.
Add butter, process till you have coarse crumbs, you should still have a few pieces that are a little smaller than a pea.
Pour in buttermilk & process till dough starts to come together.
Turn out on floured surface, dust with flour & knead about 10 times to bring all the dough together.
Pat dough out on floured surface to about 3/4\" thick.
Dip 3\" biscuit cutter in flour & cut as close together as you can.
Place on parchment lined (or greased) cookie sheet.
Bring scraps together, pat out & cut remaining dough into squares with knife.
Brush tops of biscuits with buttermilk.
Bake at 375 for 15 - 20 minutes till tops are golden brown.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/47772/buttermilk-biscuits"},{"id":"47753","title":"Raspberry Fondue","ingredients":"syrup, maple, canadian
cornstarch
water, bottled, generic","directions":"In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup.
In another bowl, whisk together cornstarch and water until dissolved.
In a saucepan over medium heat, warm reserved syrup for about 3 minutes.
Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
Remove from heat.
Stir in raspberries; mix well.
Transfer immediately to dessert fondue pot over candle flame.
Spear a piece of fruit or cake with fondue fork and dip in fondue.
Serve with...
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.","url":"https://recipe.bluelayer.org/recipe/47753/raspberry-fondue"},{"id":"47718","title":"AnnaJoy's No Bake Pumpkin Balls","ingredients":"dates, deglet noor
honey
pumpkin, raw
seeds, flaxseed
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine ingredients in a food processor, and pulse until smooth and combined.
Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls.
(Mine were about 1-inch in diameter.)
Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47718/annajoys-no-bake-pumpkin-balls"},{"id":"47704","title":"G-mas Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F. 2.
Cream butter and sugar till light and fluffy.
Add 3 cups of flour and mix well.
Add 3/4 cup flour and mix again.
Sprinkle counter with remaining 1/4 cup and dump dough out onto it.
Knead dough lightly to make a soft dough.
Roll to about a 1/2-inch thick rectangle and cut into strips then rectangles about 3 inches long and 1 inch wide.
OR divide dough into quarters and flatten into disks and slice into 8 triangles.
Place on ungreased, unlined cookie sheets and prick with a fork.
Bake for 20-25 minutes until lightly firm and barely brown.","url":"https://recipe.bluelayer.org/recipe/47704/g-mas-brown-sugar-shortbread"},{"id":"47703","title":"My Grandmother's Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Grease baking sheets.
Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time.
Gently fold in the potato chips.
Drop dough onto the prepared baking sheets by teaspoonful.
Bake in the preheated oven until the edges are golden brown, about 15 minutes.
Remove cookies from sheets immediately and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/47703/my-grandmothers-potato-chip-cookies"},{"id":"47671","title":"Brown Sugar Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
sugars, granulated","directions":"Preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter.
Add the sugar and beat until light.
Add the flour and salt, and mix just until incorporated, being careful not to overmix.
Press the dough into the bottom of the prepared pan.
Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
Cut into 12 wedges before baking.
Bake until set and pale golden brown, 30 to 40 minutes.
Remove from the oven and release the sides of the pan.
Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/47671/brown-sugar-shortbread-cookies"},{"id":"47654","title":"Cheesy Bone Cookies for Your Favorite Pooch!","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, garlic powder
oil, olive, salad or cooking
water, bottled, generic","directions":"Pre-heat oven to 400 degrees.
Combine flour, cheese, garlic & oil.
Knead well, adding water as needed to form stiff dough.
Roll out on floured surface to 1/2\" thick, cut into bone shapes.
Bake at 400 degrees for 10 or 15 minutes until bottom of cookies are lightly browned.
Cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/47654/cheesy-bone-cookies-for-your-favorite-pooch"},{"id":"47645","title":"Buttermilk Biscuits","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 450.
Cut butter into flour, sugar, baking powder, baking soda and salt in medium bowl.
Stir in the milk until dough leaves the side of the bowl, dough will be sticky.
Drop dough by spoonfuls onto cookie sheet greased with unsalted butter.
Bake 10 - 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/47645/buttermilk-biscuits"},{"id":"47643","title":"Okara Cookie Base for Cakes","ingredients":"okara
wheat flour, white, cake, enriched
oil, olive, salad or cooking
salt, table
syrups, sugar free
peanut butter, smooth style, without salt","directions":"Put the ingredients in a plastic bag and mix.
Add the ingredients and mix some more.
Gather the mixture together and spread it out thinly until about 2 mm thick.
Bake in the oven at 180C for about 20 minutes.
Let cool.
Break Step 3 into pieces and put in a plastic bag.
Strike with something hard to break into small pieces.
Add the peanut butter and rub it into the mixture.
Lay it out into the cake pan you will be using and pack it in by pushing on it with something flat.
Let it chill in the refrigerator until it is ready to be used.
Then just top with whatever cake batter and bake.","url":"https://recipe.bluelayer.org/recipe/47643/okara-cookie-base-for-cakes"},{"id":"47638","title":"Peanut Butter and Jelly Puppy-Pate","ingredients":"peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
blueberries, raw
water, bottled, generic","directions":"Special equipment: Round cookie cutter or ring mold (1-inch in height by 1 1/2 to 2-inches in diameter), parchment paper
For Peanut Butter Pate: In a medium-sized bowl mix together the peanut butter and the cooked brown rice.
Incorporate the mixture until thick enough to mold.
Set the bowl in the refrigerator until chilled, about 15 minutes.
When the mixture is cold, remove it from the refrigerator.
Lightly grease the inside wall of a ring mold with peanut oil.
Put the ring on a sheet of parchment paper set on a flat surface.
Fill the ring with the peanut butter mixture.
Gently lift the ring from the parchment paper.
The peanut butter pate should hold a perfectly circular shape.
Re-grease the ring mold and repeat until all the mixture has been used.
Refrigerate the pate until ready to serve.
For the Blueberry Puree: Bring the blueberries and water to a boil in a small saucepan over medium heat.
Lower the heat and let the berries reduce for about 10 minutes.
Transfer the berries and most of the water to a blender.
Blend on a low setting for about 30 seconds.
Pour the puree into a small dish and refrigerate until chilled.
Before serving, remove the pates from the parchment paper with a spatula and arrange on a serving dish.
After plating, dab a little of the blueberry puree on top for garnish.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/47638/peanut-butter-and-jelly-puppy-pate"},{"id":"47633","title":"Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
water, bottled, generic
salt, table
butter, without salt
vanilla extract
sugars, granulated
sugars, granulated","directions":"If using butter it must be cold.
Mix butter with flour until it resembles fine crumbs.
Add white sugar, nuts, and salt.
Mix well, adding ice water till you make stiff dough.
Add vanilla extract and knead lightly.
Roll out on floured board 1/4 inch thick.
Cut into crescent shapes using a whiskey glass coated with flour.
Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned.
While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).","url":"https://recipe.bluelayer.org/recipe/47633/crescents"},{"id":"47626","title":"Sesame Flaxseed Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
seeds, sesame seeds, whole, dried
seeds, flaxseed
salt, table
honey
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix ingredients together in medium bowl until a rough ball is formed.
Knead for 5 minutes or until all ingredients are well incorporated and dough can be formed into a smooth ball.
Allow to rest for 20 minutes.
Preheat oven to 350.
Prepare two cookie sheets with parchment paper.
Divide dough into 2 pieces and, using a lightly oiled rolling pin, roll each piece out to fit cookie sheet.
Place dough on pan and slice into cracker-sized pieces.
Bake for 20 minutes, rotating halfway through cooking.
Crackers should be golden brown, and will become crisp as they cool.","url":"https://recipe.bluelayer.org/recipe/47626/sesame-flaxseed-crackers"},{"id":"47607","title":"Ginger Ice Cream Sandwiches","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
sugars, granulated
ice creams, vanilla
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookies: Cream butter with 3/4 cup sugar in a large bowl.
Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms.
Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.
Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick.
Cut dough into 8-three inch squares and then arrange on a cookie sheet.
Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.
Sprinkle all cookies with sugar.
Bake for 20 minutes or until light brown.
Cool on rack.
While cookies are cooling, mix ice cream and ginger together.
Divide ice cream mixture into fourths and spread evenly on four cookies.
Roll edges in chocolate chips.
Top with remaining cookies.
Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours).
Serve frozen.","url":"https://recipe.bluelayer.org/recipe/47607/ginger-ice-cream-sandwiches"},{"id":"47593","title":"Oyster Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350F.
Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine.
Add the butter or shortening; pulse until coarse crumbs form.
With the machine running, add the milk slowly through the feed tube, just until the dough comes together.
Turn out the dough onto a lightly floured surface, and knead once or twice until smooth.
Roll out to 1/4 inch thick.
Sprinkle with salt, and roll lightly to make it adhere.
Using a 1 1/2-inch round or octagonal cookie cutter, cut out the dough, and transfer to an ungreased baking sheet.
Gather together the scraps; reroll to cut out additional biscuits, if desired.
Bake until golden, about 20 minutes.
Transfer the pan to a wire rack to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/47593/oyster-biscuits"},{"id":"47574","title":"Old-Fashioned Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
oil, corn, peanut, and olive
salt, table
leavening agents, baking soda","directions":"Spray two cookie sheets with non-stick spray coating.
In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water.
Heat to boiling and add peanuts.
Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan.
Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets.
Allow mixture to spread on it's own.
Cool completely, and break into pieces.
Store in air-tight container or plastic bag.","url":"https://recipe.bluelayer.org/recipe/47574/old-fashioned-peanut-brittle"},{"id":"47534","title":"Gluten Free Anzac Biscuits Rolled Oat Cookies","ingredients":"oats
rice flour, white, unenriched
rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"In the large mixing bowl or mixer combine oats, sifted flour, coconut sugar and coconut.
In a small saucepan, combine the butter and maple syrup, and stir over a gentle heat until melted.
Mix the baking soda with the boiling water in small bowl and add it into the melted butter mixture.
Stir the butter mixture into the dry ingredients.
Lightly grease two oven trays.
Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
Cook in a slow oven for 20 minutes at 150 C / 300 F.
Loosen while warm then cool on racks.","url":"https://recipe.bluelayer.org/recipe/47534/gluten-free-anzac-biscuits-rolled-oat-cookies"},{"id":"47532","title":"Peanut Butter Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract","directions":"Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture and mix on low speed until well incorporated.
Turn off the beaters and use your hands to help combine if needed.
Refrigerate in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/47532/peanut-butter-cookie-dough"},{"id":"47524","title":"Special K Cookies","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"(You can use creamy or crunchy peanut butter for this recipe.
I prefer creamy.)
Mix Karo syrup and sugar in a large pan.
Bring to a boil and then boil for exactly one minute.
Take off the burner and then add peanut butter.
Finally, mix in the cereal.
Use a spoon to drop cookies onto wax paper.
Allow time for them to set and then dig in!","url":"https://recipe.bluelayer.org/recipe/47524/special-k-cookies"},{"id":"47523","title":"Molasses and Spice Lemon Sandwich Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
molasses
water, bottled, generic
spices, ginger, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw
sugars, granulated","directions":"Preheat oven to 350 degrees.
Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
Chill for about in hour so the dough is easy to work with.
Form into balls and roll in sugar and place on a baking sheet lined with parchment paper.
Bake for 10 minutes or until the tops just start to crack a bit.
Remove from oven and cool completely before filling.
Filling:.
Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth.
Spread heaping teaspoon filling over bottoms of half of cooled cookies.
Top with remaining cookies and let filling set 1 hour.
When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47523/molasses-and-spice-lemon-sandwich-cookies"},{"id":"47520","title":"Cilantro Pesto","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
parsley, fresh
spices, coriander seed
spices, garlic powder
lime juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"To toast the pumpkin seeds preheat oven to 350.
Evenly spread the pumpkin seeds on a cookie sheet.
Put them in the preheated oven for 15 minutes.
Remove from the oven and allow to cool.
Wash the fresh herbs in cool water.
Shake well to dry.
Place all the ingredients in a blender and puree until smooth.","url":"https://recipe.bluelayer.org/recipe/47520/cilantro-pesto"},{"id":"47485","title":"Oatmeal Snacks","ingredients":"egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
apples, raw, with skin
oats
nuts, pecans","directions":"Beat the egg substitute.
Add the other liquid ingredients and blend thoroughly.
Stiry the dry ingredients together, making sure that there are no lumps.
Add to the liquid mixture and mix well; stir in the oatmeal and nuts.
Drop by heaping spoonfuls onto a lightly greased cookie sheet.
Bake at 325 degrees for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/47485/oatmeal-snacks"},{"id":"47476","title":"World Peace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Sift flour, cocoa, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until smooth but not fluffy.
Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.
Add flour mixture; beat just until blended (mixture may be crumbly).
Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball).
Divide dough in half.
Place each half on sheet of plastic wrap.
Form each into 1 1/2-inch-diameter log.
Wrap each in plastic; chill until firm, about 3 hours.
DO AHEAD: Can be made 3 days ahead.
Keep chilled.
Preheat oven to 325F Line 2 baking sheets with parchment paper.
Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds.
Space 1 inch apart on prepared sheets.
Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes.
Transfer to rack; cool.
DO AHEAD: Can be made 1 day ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/47476/world-peace-cookies"},{"id":"47470","title":"Strawberry Cheesecake Dip","ingredients":"cheese, parmesan, hard
strawberries, raw
sugars, granulated
cream, sour, cultured
orange juice, raw
vanilla extract","directions":"Mix cream cheese, strawberries, sugar, sour cream, liqueur, and vanilla in a blender or food processor until very smooth.
Pour into bowl, cover, and chill at least 2 hours.
Serve with your choice of dippers such as fresh strawberries, pineapple, chocolate or vanilla pound cake cubes, waffle cookies, or assorted chocolates.","url":"https://recipe.bluelayer.org/recipe/47470/strawberry-cheesecake-dip"},{"id":"47464","title":"Chex Pb and Choclate Blast","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Line 2 cookie sheets with foil or waxed paper.
Place 3 cups cereal in large bowl.
In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute or until chips can be stirred smooth.
Pour melted chips over cereal in bowl; stir to evenly coat.
Spread mixture in single layer on one of the cookie sheets.
Refrigerate 5 minutes or until set.
Repeat the above using the remaning cereal and the peanut butter chips; refrigerate 5 minutes or until set.
Gently break up the coated cereal into the large bowl.
Add candy and peanuts; stir gently to combine.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/47464/chex-pb-and-choclate-blast"},{"id":"47433","title":"Bailey's Cayenne Wafers Recipe","ingredients":"cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched","directions":"Lee's Intro: Different versions of these little biscuits are served all over the South, using different kinds of cheese, with and without pepper.
These wafers can be kept for several weeks in a tightly closed tin.
Preheat oven to 350F degrees.
Cream the cheese, margarine, butter, salt, and cayenne in a large bowl.
Add in the flour and mix thoroughly.
Roll into a ball and wrap tightly in plastic wrap.
Chill for 30 min.
Divide dough in half, then keep dividing the dough in half till you have 32 small balls.
Place them on an ungreased cookie sheet and flatten with the heel of the hand.
These don't spread out or possibly rise much during baking, so they can be placed fairly close together.
Bake till just golden brown, about 15 min.
Allow to cold for just a minute before removing with a spatula to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/47433/baileys-cayenne-wafers-recipe"},{"id":"47425","title":"Soft Chewy Wheat Germ Cookies With Raisins","ingredients":"wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
sweetener, syrup, agave
yogurt, greek, plain, nonfat
raisins, seeded
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 375F.
Mix all ingredients well.
Drop spoonfuls of batter onto a nonstick baking sheet and bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47425/soft-chewy-wheat-germ-cookies-with-raisins"},{"id":"47402","title":"Warm Peanut Butter Sauce (For Ice Cream)","ingredients":"peanut butter, smooth style, without salt
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix peanut butter and honey in a microwave safe container (I used a small glass measuring cup).
Microwave on 50% power for 30 seconds.
Stir until completely mixed, microwaving for another 15 seconds if not warm enough.
Add milk and stir (it probably won't all come together at this point).
Microwave again for 15-30 seconds on 50% power.
Stir until smooth.
Pour over your favorite ice cream, cookies, muffins -- whatever!
:).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47402/warm-peanut-butter-sauce-for-ice-cream"},{"id":"47400","title":"Peanut Butter Granola","ingredients":"oats
seeds, sunflower seed kernels, dried
peanut butter, smooth style, without salt
honey
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees.
Mix oats and nuts in a large bowl.
Combine peanut butter and honey and mix well with dry ingredients.
Spread on cookie sheet and bake 30 - 60 minutes stirring frequently.
When cool, add raisins and store tightly covered.","url":"https://recipe.bluelayer.org/recipe/47400/peanut-butter-granola"},{"id":"47388","title":"Vegan Tahini Oat Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, sesame, salad or cooking
vanilla extract
cornstarch
syrup, maple, canadian
seeds, sesame seeds, whole, dried","directions":"preheat oven to 350.
grind oats in a blender until coarsely ground (some whole flakes should remain intact.)
don't wash blender yet.
In a large mixing bowl, combine oats, flour, salt, and baking powder.
Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
Stir mixture into oat mixture.
Drop tablespoons of batter on greased baking sheet.
Sprinkle with sesame seeds.
Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.","url":"https://recipe.bluelayer.org/recipe/47388/vegan-tahini-oat-cookies"},{"id":"47379","title":"Sparkling Cranberry Gems (King Arthur Flour Website)","ingredients":"wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Place the flour and dried cranberries in the bowl of a food processor.
Process until the cranberries are coarsely shredded.
Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4\" balls) into the bag, 6 or 8 at a time.
Close the top of the bag, and gently shake to coat the balls with sugar.
Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4\" thick (about 1 1/2\" in diameter).
Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
Remove them from the oven, and cool right on the pan.","url":"https://recipe.bluelayer.org/recipe/47379/sparkling-cranberry-gems-king-arthur-flour-website"},{"id":"47344","title":"Florentines","ingredients":"cream, fluid, heavy whipping
sugars, granulated
butter, without salt
nuts, almonds
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil.
Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour.
Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula.
Bake the cookies in a moderate oven (350F) for about 10 minutes.
Remove them from the oven and let them stand for about 5 minutes.
Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze.
Chill them.
Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water.
Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted.
For an easier glaze, use melted bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47344/florentines"},{"id":"47339","title":"Georgia Cookie Candy","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13 by 9 by 2-inch pan with foil.
Combine the butter, peanut butter, and sugar in a food processor.
Process until the mixture forms a ball.
Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%).
Stir.
If the chocolate has not completely melted, microwave for 10 seconds more, then stir.
Spread evenly over the cookie layer with a spatula.
Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/47339/georgia-cookie-candy"},{"id":"47338","title":"Russian Tea Cakes","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 350 degrees.
In medium bowl, cream butter and vanilla until smooth.
Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
Mix in chopped walnuts.
Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
Bake for 12 minutes.
Cool and roll in confectioner's sugar.
I rolled mine 2-3 times to get well coated.","url":"https://recipe.bluelayer.org/recipe/47338/russian-tea-cakes"},{"id":"47322","title":"Cracker Fudge","ingredients":"cookies, graham crackers, plain or honey, lowfat
peanut butter, smooth style, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crumble crackers into a mixing bowl.
Stir in peanut butter.
Combine sugar and milk in small saucepan.
Bring to boil and boil for about five minutes, stirring constantly.
Remove from heat and pour mixture over crackers.
Mix with electric mixer until smooth.
(if not completely smooth, it will be like pieces of peanut).
Pour into buttered 8x8 pan.
Cut into 1\" squares when set.
Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.","url":"https://recipe.bluelayer.org/recipe/47322/cracker-fudge"},{"id":"47312","title":"Daily Harvest Granola","ingredients":"butter, without salt
honey
spices, cinnamon, ground
oats
nuts, pecans
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
raisins, seeded
cranberries, dried, sweetened","directions":"Boil butter, cinnamon, and honey for three minutes.
While this is boiling, mix the oats, pecans, walnuts, pumplin seeds, sunflower seeds, raisins and dried cranberries in a large bowl.
Pour liquid mix over oat mixture and stir well to coat.
Bake at 350 degrees for 10 minutes on a lightly greased cookie sheet.
Stir and bake 5 more minutes until golden brown.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47312/daily-harvest-granola"},{"id":"47309","title":"Lime Cookies","ingredients":"lime juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
lime juice, raw
nuts, almonds","directions":"Mix together the zest and powdered sugar with your fingertips till the sugar becomes moist and fragrant.
Mix all the ingredients (except almonds) to a smooth dough and keep aside for 20 minutes.
Roll the dough into 1/4-inch thickness and cut into desired shapes, or shape them into small balls and flatten them a little between your palms.
Press an almond sliver on top.
Place the cookies on a lightly greased cookie tray.
Bake in a preheated oven at 180 degrees C for 15 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/47309/lime-cookies"},{"id":"47303","title":"\" Luck'a'doodles\" Dog Treats","ingredients":"oil, corn, peanut, and olive
peanut butter, smooth style, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Combine oil, peanut butter and water
Add Flour 1 cup at a time
Knead into firm dough.
Roll dough to 1/4 inch thickness and cut with small bone shaped cookie cutter or any fun shape
Bake for 20 minutes.
Keep leftovers in an airtight container or a large plastic bag.","url":"https://recipe.bluelayer.org/recipe/47303/luckadoodles-dog-treats"},{"id":"47287","title":"Hearty Oatmeal Chocolate Chip Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
sugars, brown","directions":"Cream together with electric mixer:","url":"https://recipe.bluelayer.org/recipe/47287/hearty-oatmeal-chocolate-chip-cookies-recipe"},{"id":"47279","title":"Coconut Balls","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees.
Cream butter with icing sugar until fluffy.
Mix in flour and salt until they are just combined.
Stir in coconut.
Roll dough into 1 inch balls and place on cookie sheet.
Bake until just starting to brown, about 15-20 minutes.
Roll warm cookies in icing sugar.
Cool completely and enjoy.","url":"https://recipe.bluelayer.org/recipe/47279/coconut-balls"},{"id":"47266","title":"Creamy Orange Bon Bons","ingredients":"ice creams, vanilla
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper.
Place in freezer to refreeze the ice cream balls to firm.
Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes.
Stop and stir every 30 seconds until melted, be careful not to burn it.
Spread the orange drink powder onto a large plate.
Roll the ice cream balls in the powder and put them back on the cookie sheet.
Drizzle the melted chocolate over the ice cream balls.
Return to the freezer until ready to serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47266/creamy-orange-bon-bons"},{"id":"47263","title":"B and W Chocolate-Dipped Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
orange juice, raw
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix.
Add the butter and pulse until combined.
Form the dough into a disk and wrap in plastic.
Chill for 30 minutes.
Preheat the oven to 350 degrees F.
On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness.
Cut out cookies using a 1 1/2-inch round cutter.
Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.
Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through.
Let cool slightly, then transfer the cookies to a wire rack to cool completely.
Heat an inch of water in a small saucepot.
Place the chocolate in a heatproof bowl and set it over the saucepot.
Bring the water to a simmer.
When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth.
Dip the cookies halfway into the chocolate and place them on parchment paper to set.
Once the chocolate has set, enjoy.","url":"https://recipe.bluelayer.org/recipe/47263/b-and-w-chocolate-dipped-shortbread-cookies"},{"id":"47252","title":"Graham Crust","ingredients":"cookies, graham crackers, plain or honey, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping","directions":"Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together.
Add to the dry ingredients and toss again to evenly distribute.
The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters.
The mixture should hold its shape if squeezed tightly in the palm of your hand.
If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.
Eat immediately, or deploy as directed in a recipe.
The crust is easiest to mold just after mixing.
Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/47252/graham-crust"},{"id":"47246","title":"Caramel Corn I","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract
oil, corn, peanut, and olive
nuts, pecans
nuts, almonds","directions":"Preheat oven to 250 degrees F (120 degrees C).
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat.
When oil is hot, add 1/2 cup of popping corn.
Keep pan moving constantly.
When corn stops popping, remove from heat.
Place popped corn in oven to keep warm.
Repeat until all corn has been popped.
Set aside.
Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt.
Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes.
Remove from heat.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture.
Quickly pour nut mixture over warm popcorn, and toss until well coated.
Spread on greased cookie sheets.
Bake for 45 minutes, stirring well every 15 minutes.
Cool on aluminum foil, and store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/47246/caramel-corn-i"},{"id":"47243","title":"Eggless Chocolate Raspberry Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
seeds, flaxseed
water, bottled, generic
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,
raspberries, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix ground flaxseed and water.
Let stand for 2-3 minutes.
Blend with raspberries and kefir.
Melt chocolate in a double boiler or microwave.
In a mixing bowl, cream butter and sugars.
Add flaxseed and raspberry mixture, a bit at a time, beating well after each addition.
Beat in melted chocolate.
Combine the flour and baking powder; gradually add to the creamed mixture.
Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375 degrees F for 10-12 minutes or until edges begin to brown.
Remove to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47243/eggless-chocolate-raspberry-cookies"},{"id":"47242","title":"Cocoons","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Preheat oven to 275.
Cream the butter and sugar until smooth.
Add vanilla, combine.
Add the flour, combine.
Mix in the pecans.
Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2\" by 1/2\".
Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
Bake about 45 minutes, you don't really want them to be brown.
While the cookies are baking, prepare the powdered sugar.
Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
The ones you don't eat right away keep well in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47242/cocoons"},{"id":"47241","title":"Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt
sugars, brown
vanilla extract","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and pecans.
In a large bowl, cream the butter and brown sugar.
Beat in the vanilla extract.
Gradually stir in the dry ingredients.
The dough will be stiff.
Pinch off walnut size pieces of dough and roll into small balls.
Place the balls 1-1/2 inches apart on ungreased cookie sheets.
Flatten the cookies with the back of a spoon dipped in flour.
Back for 10 to 12 minutes until lightly colored.
Transfer onto wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47241/pecan-shortbread"},{"id":"47226","title":"Beef Jerky Peanut Brittle","ingredients":"beef, grass-fed, ground, raw
oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Chop beef jerky into small (1/4 or less) pieces.
Run peanuts through your hands so that all pieces are in halves.
Heat the sugar and water together in a medium size stock pot with a candy thermometer attached.
Stir frequently bringing the sugar and water to a boil.
Add the corn syrup and cook until 235-240 degrees F.
Add peanuts and beef jerky and stir constantly while bringing the temperature up to 310 degrees F. Remove from the heat and stir in the salt, butter and vanilla.
Add baking soda last and mix well.
Pour onto a prepared cookie sheet lined with parchment paper (do not substitute wax paper) and spread evenly.
Cool completely and break into small pieces.
Store in an airtight container in a cool location.","url":"https://recipe.bluelayer.org/recipe/47226/beef-jerky-peanut-brittle"},{"id":"47215","title":"Shortbread Brown Sugar Cookies Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, with portable electric mixer at medium speed or possibly wooden spoon, beat butter with sugar till light and fluffy.
With wooden spoon, stir in flour till smooth and well combined.
Dough will be stiff.
Chill dough, covered, several hrs.
Preheat oven to 300 degrees.
Divide dough into 2 parts, chill till ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1 1/2 or possibly 2 inch fancy cookie cutters, cut out cookies.
Place 1 inch apart on ungreased cookie sheets.
Bake cookies 25 min or possibly till light golden brown.
Remove to wire rack, cold.
Makes 5 dozen.","url":"https://recipe.bluelayer.org/recipe/47215/shortbread-brown-sugar-cookies-recipe"},{"id":"47208","title":"Halloween Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 300F.
Rinse all the pumpkin guts of the seeds.
Spread your seeds out onto a cookie sheet.
Top with vegetable oil.
Sprinkle with salt.
Bake in oven for 45 minutes stirring every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47208/halloween-pumpkin-seeds"},{"id":"47207","title":"Mexican Wedding Cakes I","ingredients":"sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Cream together confectioner's sugar and butter.
Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheets.
Roll out dough to one inch thickness.
Cut into 1 inch pieces, and roll quickly and gently into a ball.
Place 2 inches apart on cookie sheets.
Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar.
Store airtight in layers with waxed paper in between.","url":"https://recipe.bluelayer.org/recipe/47207/mexican-wedding-cakes-i"},{"id":"47204","title":"Rumpledoodles Aka Heffalump Cookies","ingredients":"oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
spices, cinnamon, ground
leavening agents, baking soda
salt, table
molasses
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350F.
Grease 2-3 cookie sheets.
Mix oats, sugar, flour, coconut, raisins, cinnamon, baking soda and salt in large bowl.
Melt butter in microwave in a small bowl.
Add molasses and boiling water to the butter.
Pour butter mixture into the flour mixture, stir well.
Drop by teaspoons onto cookie sheets.
Bake 12-15 minutes.
Allow to cool or eat warm with your favorite Heffalump!","url":"https://recipe.bluelayer.org/recipe/47204/rumpledoodles-aka-heffalump-cookies"},{"id":"47196","title":"Parmesan Pretzel Snack","ingredients":"pretzels, soft, unsalted
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 250.
In a large resealable bag, combine pretzels, dressing and cheese.
Seal bag and shake to coat pretzels evenly.
Pour pretzels onto a greased cookie sheet.
Arrange in a single layer.
Bake, uncovered, for 40 minutes, stirring halfway through.
Cool completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47196/parmesan-pretzel-snack"},{"id":"47192","title":"Applesauce and Cinnamon Christmas Ornaments","ingredients":"spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Measure out the cinn.
and put in a med.
sized bowl.
Heat the appleauce for about thirty sec.
in the microwave.
Transfer the applesauce to the bowl w/ the cinn.
and mix until dough forms.
Now transfer to your countertop and roll out.
(You may want to add a little more cinnamon so that it dosen't stick!)
Preheat the oven to 200 degrees and start cutting out the ornaments using reg.
cookie cutters or Christmas cookie cutters.
Make sure you poke a hole in the top of each ornament and transfer them to a baking sheet.
(Carefully I might add!)
Bake for thirty minutes on the first side.
After thirty miutes.
turn over and bake another thirty minutes.
One last time, flip and bake thirty minutes.
Let them cool completely, paint, and loop a string through the tiny hole at the top.
You're done!","url":"https://recipe.bluelayer.org/recipe/47192/applesauce-and-cinnamon-christmas-ornaments"},{"id":"47166","title":"Tahini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, powdered","directions":"Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift flour, baking powder, cinnamon and set aside.
Combine vegetable oil, tahini and 1/2 cup powdered sugar in a large mixing bowl and beat until creamy.
Add dry ingredients slowly and mix well.
Take out about 1 teaspoon of dough and roll it between your palms into balls.
Arrange balls on baking sheet, spacing 1 inch apart.
Bake cookies until slightly golden, about 10-15 minutes.
Cool cookies 20 minutes on baking sheet.
Serve with a generous dusting of remaining powdered sugar.
You can store cookies in an airtight jar for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/47166/tahini-cookies"},{"id":"47152","title":"Reduced Fat No-Bake Cookies","ingredients":"bananas, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"combine the 1st four ingredients in a sauce pan.
over medium heat, bring to a boil.
stir constantly for 1 minute.
add vanilla, then peanut butter & oatmeal.
remove from heat & mix well.
drop by teaspoonsfull onto waxed paper, fairly quickly before the mixture hardens.
allow to cool at room temperature, enjoy!","url":"https://recipe.bluelayer.org/recipe/47152/reduced-fat-no-bake-cookies"},{"id":"47144","title":"Potato-Free French Fries","ingredients":"squash, winter, butternut, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
spices, basil, dried","directions":"Preheat oven to 425.
Seed, peal, and cut squash into fry-sized chunks.
The size should be roughly 3-4 inches long, 1/2 inch deep, and 1/2 inch wide.
Use coconut oil to grease a baking pan/cookie sheet.
I line the pan with aluminum foil and grease the foil for easy clean up.
Coconut oil is very healthy, but if you don't have it, you can use canola oil or a non-stick spray.
Arrange squash fries on the pan.
Sprinkle fries with salt and basil.
Bake fries for 20 minutes.
Turn fries to cook the other side, and bake for another 20 minutes.
Fries are finished when the edges are slightly brown and crispy.","url":"https://recipe.bluelayer.org/recipe/47144/potato-free-french-fries"},{"id":"47132","title":"Hannahs ANZAC Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 190C/375F.
Combine the sugar, flour, rolled oats and coconut in a bowl and make a small well in the centre.
In a small pan, melt the butter and golden syrup (you can use honey) over a low heat.
While the butter is melting, whisk the boiling water and baking soda together in another small bowl.
Take the butter off the heat and add the bicarby waterit should froth up delightfully.
Add this mix to the dry ingredients and stir together.
Then dollop in the plain yogurt.
Mix it thoroughly and then roll into little balls and place them on a greased baking dish about 2 inches apart.
If you like, you can flatten out the cookies with the palm of your hand before you pop them in the hot oven.
Theyll be done in 10-15 minutes!","url":"https://recipe.bluelayer.org/recipe/47132/hannahs-anzac-cookies"},{"id":"47117","title":"Party or Trail Snacks","ingredients":"oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
nuts, cashew nuts, raw
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast your shredded coconut on a cookie sheet under the broiler until you just begin to get some brown tips.
Remove from oven and allow to cool.
(Some people prefer to use the bake mode at 400-degrees for a dryer end product).
Mix all ingredients together and serve, or store.","url":"https://recipe.bluelayer.org/recipe/47117/party-or-trail-snacks"},{"id":"47068","title":"Cocoa Balls","ingredients":"cookies, vanilla wafers, lower fat
sugars, powdered
cocoa, dry powder, unsweetened
nuts, walnuts, english
cream, sour, cultured
alcoholic beverage, distilled, rum, 80 proof
nuts, walnuts, english","directions":"Combine sugar, cocoa, walnuts, blend in sour cream and rum.
Shape into balls, smaller then a golf ball, roll in nuts.
Chill balls in fridge.","url":"https://recipe.bluelayer.org/recipe/47068/cocoa-balls"},{"id":"47067","title":"Quick Cheese Canapes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar","directions":"Mix ingredients well and chill for 1 hour.
Preheat oven to 350*.
Roll mixture into 1 inch balls and place on ungreased cookie sheet.
Bake for 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/47067/quick-cheese-canapes"},{"id":"47054","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
Grease two 8-inch cake pans.
Put the flour, salt, baking powder, and sugar in a bowl.
Cut in the shortening until mixture resembles coarse meal.
Add the milk all at once and stir just until the dough forms a ball around the fork.
Turn dough out onto a lightly floured board and knead 14 times.
Pat until 1/2-inch thick.
Cut into rounds with a 2-inch cookie cutter.
Place, touching each other, in the cake pans and bake for 15-20 minutes.
CRUSTY BISCUITS.
Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
Bake in a 450 degree oven for 12 minutes.
Yields almost double the biscuits.
BUTTERMILK BISCUITS.
Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
CHEESE BISCUITS.
Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
DROP BISCUITS.
Add additional 1/3 cup milk and use a baking sheet.","url":"https://recipe.bluelayer.org/recipe/47054/baking-powder-biscuits"},{"id":"47024","title":"Healthy Vegan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sunflower seed kernels, dried
seeds, hemp seed, hulled
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
salt, table
seeds, flaxseed
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
molasses
vanilla extract
oil, canola","directions":"Preheat oven to 350 degrees.
Mix all of the dry ingredients, except the flax meal, in one bowl.
Mix the flax meal, with the maple syrup and milk.
Add the rest of the wet ingredients to wet mixture.
Combine wet and dry mixtures, mix well.
Form balls from dough and place on greased cookie sheet.
Bake for 13-14 min, then let cool.","url":"https://recipe.bluelayer.org/recipe/47024/healthy-vegan-cookies"},{"id":"47017","title":"Baby Potatoes With Cumin Recipe","ingredients":"oil, olive, salad or cooking
spices, cumin seed","directions":"Set potatoes on a cookie sheet and drizzle them with just sufficient oil to lightly coat them, about 1 1/2 Tbsp.. Toss potatoes with cumin seed and roast 20 min at 400 degrees in a warm oven, then broil 5 min on high to brown edges of the cut potatoes.
If you are making them with the Grilled Boneless Leg of Lamb (see recipe), set the baking sheet with the potatoes in the oven along side the lamb on the same rack.
Toss cooked potatoes with salt, to your taste, and serve.
This recipe yields 3 servings.","url":"https://recipe.bluelayer.org/recipe/47017/baby-potatoes-with-cumin-recipe"},{"id":"47013","title":"Cookie Dough","ingredients":"yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
vanilla extract
oats
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
egg substitute, powder","directions":"Combine mixtures.
The baking soda should react somewhat, making the mass fluffy and easy to stir.
Add more flour until a cookie dough texture is reached.
Add chips or fruit or whatever.
Shape into balls and bake at 375 until browned.","url":"https://recipe.bluelayer.org/recipe/47013/cookie-dough"},{"id":"47011","title":"Pecan and Chocolate Squares","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans
butter, without salt
sugars, brown
honey
cream, fluid, heavy whipping
salt, table","directions":"Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350 degrees F. Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt.
Pulse until the mixture is well combined (about 20 pulses).
Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.
(Wipe out the processor bowl but don’t bother washing it.)
Bake the base until firm and lightly browned, about 25 minutes.
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.
(Don’t turn off the oven.)
Set the pan aside.
Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
In a medium-size heavy saucepan, melt the butter.
Stir in the dark brown sugar, honey, cream, and salt.
Simmer for 1 minute, stirring occasionally.
Stir in the pecans.
Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly.
Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes.
Let cool completely in the pan.
When ready to serve, cut into 16 squares.
Tightly covered, these bars will keep for about five days (though they never last that long).","url":"https://recipe.bluelayer.org/recipe/47011/pecan-and-chocolate-squares"},{"id":"46999","title":"fast and festive cookie mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"r>1.
Lightly spoon flour into measuring cup; level off.
In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt.
With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs.
Repeat with remaining ingredients.
Transfer to tightly covered container.
Store in refrigerator or freezer.
Use within 4 weeks.
Measure by dipping cup into mix; level off.
Return unused mix to refrigerator or freezer.
Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.
High Altitude Instructions: Increase flour to 6 1/2 cups.
Decrease sugar to 2 1/2 cups.
Tips: To prepare cookie mix in food processor, place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade.
Process mixture until consistency of coarse crumbs.
Transfer to tightly covered container.
Repeat with remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/46999/fast-and-festive-cookie-mix"},{"id":"46992","title":"Chocolate Chip Cookie Brittle","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350F.
In a large bowl, stir together butter and vanilla.
Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough.
Stir in the nuts and chocolate chips.
Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness).
The sheet may not be full.
Bake 23-25 minutes, until light golden brown.
Let cool completely, then break into pieces.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/46992/chocolate-chip-cookie-brittle"},{"id":"46984","title":"Blueberry Shortbread (Mini) Pies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
blueberries, raw
sugars, granulated","directions":"Very lightly spray the bottom of 18 wells of a standard-sized muffin pan(s) with baking spray.
Set pan(s) aside.
Put the butter and sugar in a large mixing bowl, and combine it using a mixer on medium low speed until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Put the flour into another bowl.
Stir salt into the flour.
Add the flour mixture into the butter mixture in 2-3 batches, stirring in between.
Stir until well combined and dough starts to come together.
Lay a large piece of plastic wrap onto a clean, flat surface.
Turn the dough out onto the plastic wrap.
Form the dough into a ball and then flatten it into a 1/2-inch high rectangle.
Wrap the dough in plastic wrap.
Pop the dough into the fridge for 20 minutes or so.
Preheat oven to 350 F. 8.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Use a 3-inch round cookie or biscuit cutter to cut 18 circles of dough, rerolling the dough scraps as necessary.
(If you dont have a 3 round cutter, the edge of a large drinking glass will do.)
Place the circles in the center of the prepared muffin tin wells.
Gently press the centers down to form a crust.
Do not press the dough roughly, it should barely change shape at all.
Refrigerate the dough in the pans for 15 minutes.
Remove the pans from the refrigerator and place a single layer of blueberries onto each dough crust.
I usually fit about 6-8 blueberries in each, depending on the size of the berries.
Sprinkle 1/8 teaspoon of granulated sugar over each of the berry pies.
Bake at 350 F for 14 minutes, or until the edges are very lightly browned.
Remove from oven and cool for 5 minutes in the muffin pans.
Then gently run a thin paring knife around the edges of the pies to loosen and pop them out of the wells of the pans.
Allow pies to cool completely on a cooling rack before serving.
Leftover pies should be stored in an airtight container in the refrigerator for 2 days.
Variations: Fresh raspberries or chopped fresh peaches can be substituted for the blueberries.","url":"https://recipe.bluelayer.org/recipe/46984/blueberry-shortbread-mini-pies"},{"id":"46982","title":"Chocolate No Bake Cookies","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds.
Remove from heat and add peanut butter, oatmeal or coconut.
Drop on wax paper and let harden.","url":"https://recipe.bluelayer.org/recipe/46982/chocolate-no-bake-cookies"},{"id":"46965","title":"Cranberry-Orange Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground","directions":"In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
Cut in butter till crumbly.
Stir in buttermilk gently until just combined.
Fold in cranberries and orange peel.
Turn onto a floured surface and divide into two balls.
Pat each ball into a six inch circle and place on a lightly greased baking sheet.
Cut each into six wedges, leaving them together on the pan.
Brush with milk, then sprinkle on the sugar combined with the cinnamon.
Bake in a 400 degree oven for 15-20 minutes or until golden brown.
You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.","url":"https://recipe.bluelayer.org/recipe/46965/cranberry-orange-buttermilk-scones"},{"id":"46940","title":"Brown Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 degrees F.
Stir together flours, soda, baking powder and salt in a large bowl.
Stir in buttermilk.
I use my hands at this point and get it into a shaggy ball, then knead it on the counter for a few minutes until it comes together.
Shape into an 8-inch round about an inch thick.
Place on a cookie sheet.
Use a sharp knife to cut a large cross into the bread, making sure not to cut the whole way through.
Bake for 45 minutes.
You will know its done when it makes a hollow sound when tapped on the bottom.
This is great warm with butter.
Its got a biscuit-y texture that is wonderful and a crunchy crust.","url":"https://recipe.bluelayer.org/recipe/46940/brown-irish-soda-bread"},{"id":"46929","title":"No-Bake Chocolate Peanut Butter Cookies","ingredients":"butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
oats","directions":"Melt the butter on the stove over medium-low heat.
Add the sugar, cocoa and milk and stir well.
Add the peanut butter and chocolate chips.
Stir until melted together.
Add the oats.
Stir again to combine, then remove from heat.
When cool enough to handle, using wet hands, form little balls of dough and place on a wax paper lined plate or pan.
Refrigerate for thirty minutes until hard.","url":"https://recipe.bluelayer.org/recipe/46929/no-bake-chocolate-peanut-butter-cookies"},{"id":"46919","title":"Dried-Cranberry Shortbread Hearts","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 325F with rack in center.
Put butter, confectioners sugar, vanilla, flour, and salt in a large mixing bowl.
Stir together with a wooden spoon until combined but not too creamy.
Stir in dried cranberries.
Press dough evenly into an 8-inch square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool on a wire rack, about 20 minutes.
Run a knife around edges; remove shortbread and transfer, right side up, to a work surface.
Cut out hearts with a 2-inch heart-shape cookie cutter.
Trim any stray bits of cranberry from edges with a paring knife.
Cookies can be stored in an airtight container at room temperature up to 5 days.","url":"https://recipe.bluelayer.org/recipe/46919/dried-cranberry-shortbread-hearts"},{"id":"46916","title":"Lavender and Orange Glazed Pecans","ingredients":"sugars, granulated
orange juice, raw
orange juice, raw
spices, ginger, ground
nuts, pecans","directions":"Lightly toast pecans in large heavy pan over low heat.
Line cookie sheet with waxed paper.
Bring first three ingredients to boil in heavy large saucepan over medium heat, stirring constantly.
Boil 30 seconds.
Stir in pecans.
Spread pecans in one layer on waxed paper and cool completely.
Separate pecans if necessary.
Prepare 1 day to 1 week ahead.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/46916/lavender-and-orange-glazed-pecans"},{"id":"46911","title":"Scottish Grasmere Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
spices, ginger, ground
butter, without salt
spices, ginger, ground
butter, without salt
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, ginger, ground","directions":"Sift flour, sugar, cornstarch, and ground ginger into a bowl.
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).
Mix in crystallized ginger.
Shape dough into a ball.
Knead lightly with fingertips until mixture holds together.
Roll into tubular shape and place in cookie press or just slice into 1/8 inch slices.
Place on ungreased cookie sheet.
Bake at 350 degrees for 12 minures.
Cool.
Spread ginger filling over the bottom of half the cookies.
Cover with remaining cookies.
Ginger Filling; Cream 1/4 C butter and 1 t vanilla extract.
Add 2 C confectioner's sugar gradually, beating until fluffy.
Stir in 2 T grated crystallized ginger.","url":"https://recipe.bluelayer.org/recipe/46911/scottish-grasmere-shortbread"},{"id":"46892","title":"Stained Glass Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
nuts, walnuts, english
candies, marshmallows
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate chips and butter; let cool.
Add nuts and marshmallows.
Mix.
Spoon mixture in log form across an 18 inch piece of waxed paper.
Coat roll in coconut.
Bring paper up around roll and pinch ends of paper together to cover roll; refrigerate for at least 3 to 4 hours.
Slice in approximately 1/2 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/46892/stained-glass-cookies"},{"id":"46887","title":"Sweet and Crunchy Chickpea Nuts","ingredients":"beans, snap, green, raw
syrup, maple, canadian
sweetener, syrup, agave
spices, cinnamon, ground
sugars, granulated","directions":"Spread drained chickpeas out onto paper towels and allow them to air dry for 15 minutes.
Preheat oven to 350 F and grease a cookie sheet or line a cookie sheet with parchment paper.
Transfer dried chickpeas onto the cookie sheet, spread them out so that they are single-layer with no overlap.
Lightly spray with cooking spray and bake for 40 to 45 minutes, until crunchy.
While the chickpeas are baking, stir together the maple syrup, agave syrup and cinnamon in a medium bowl.
Set aside.
When the chickpeas are finished in the oven, throw them into the bowl of syrup and stir to coat evenly.
Sprinkle sugar into the bowl and stir to coat.
Return the chickpeas to the baking sheet, making sure to spread them out, and bake for another 15 minutes or until there is a crystallized glaze and the chickpeas are completely crunchy.
Keep an eye on them and be careful not to burn.
Adapted from Happy Herbivore.","url":"https://recipe.bluelayer.org/recipe/46887/sweet-and-crunchy-chickpea-nuts"},{"id":"46877","title":"Quick White Bread (Challah Braid)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Step 1:.
Pour into 1 quart Mixing bowl:.
1 cup Warm Water.
Sprinkle on top:.
3T Yeast ( or four packages).
Do not mix set aside.
Step 2:.
In 4 quart Bowl combine:.
8 cups Flour (can use up to 1/2 whole wheat).
2/3 cups Sugar.
4 teaspoons Salt.
Mix well.
Step 3:.
Stir yeast and water mixture and add to this:.
3 cups hot water.
1/3 cup vegetable or olive oil.
Step 4:.
Pre heat oven to 350.
Stir the yeast and water/oil and mix together with the flour.
Add enough flour to the sticky mixture to make a soft easy to handle dough.
Knead for 1 minute.
Divide dough into four equal mounds.
Shape each into greased loaf pans/ or coated with a non stick spray.
Cover loosely and let rise 30 minutes.
Bake 30 minutes or until golden brown.
Hints and Tips and how to make Challah:.
For a more golden crust mix 1 egg yolk and 1 teaspoons water and brush on bread just before placing in oven.
To tell doneness:.
Top will be springy and bottom will sound hollow if thumped.
Challah:.
( I will usually take aside two loaves and make into Challah to do this take two or one mound of dough, depending on how many Challah you want to make)
Per each mound of dough;
Take the mound of dough and separate into three relatively equal pieces make each piece into a long strands.
Now with your three long strands lay them length wise in front of you, take each piece at the top and pinch just the tips together.
Braid loosely like a hair braid and then pinch the ends again when done.
Tuck under the pinched edges.
Place on a lightly greased cookie sheet and cover lightly with a towel, lightly damp paper towel or lose tin foil.
Let rise 30 minutes.
Pre Heat Oven 350
Bake 30 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46877/quick-white-bread-challah-braid"},{"id":"46875","title":"Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat the oven to 375F.
Combine the crumbs and butter and mix well.
Firmly and evenly press the mixture into a 9- or 10-inch pie plate.
Bake for 8 to 10 minutes, until the crust darkens to a deeper (almost black) brown, then cool on a wire rack for at least 30 minutes before filling.
This crust can be made a day ahead and stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46875/chocolate-cookie-crust"},{"id":"46872","title":"Granny Hampton's English Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"(Handle this dough as little as possible).
Combine ingredients until it forms a ball.
Roll dough out to 1/2\" thick.
Cut into shapes or into wedges and prick with a fork.
Colored sugar may be added for a decorative touch or they can be iced once cooled.
Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown.
No need to grease cookie sheets.","url":"https://recipe.bluelayer.org/recipe/46872/granny-hamptons-english-shortbread"},{"id":"46864","title":"Cheese Crisps","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne
sauce, worcestershire
salt, table","directions":"Preheat oven to 350F.
Blend butter and shredded cheese together.
Add cayenne, Worcestershire sauce and salt and blend inches.
Mix in flour.
Mix in Rice Krispies.
Squeeze mixture together to form a solid ball.
Break off walnut size pieces, form balls, and place on cookie sheet.
Flatten each with a fork and bake for 15 - 20 Minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/46864/cheese-crisps"},{"id":"46862","title":"Breed (Oatcakes from the Far Northeast Corner of Scotland)","ingredients":"oats
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Sprinkle a baking board with medium oatmeal.
Mix together the ingredients and form into a ball.
Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
Cut into four triangles.
Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
Put the oatcakes on a hot griddle and bake on one side only.
Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
Store in an airtight cookie tin at room temperature.
For the Vegetarian/Vegan option use Vegetable Oil.","url":"https://recipe.bluelayer.org/recipe/46862/breed-oatcakes-from-the-far-northeast-corner-of-scotland"},{"id":"46855","title":"Cinnamon Sugar","ingredients":"sugars, granulated
spices, cinnamon, ground","directions":"In a bowl, whisk sugar and cinnamon until combined.
Store at room temperate in a air tight container.
This super simple easy flavored sugar is so much better fresh made.
I keep it on hand for sprinkling on toast and muffins.
Its a wonderful garnish for cookies, cakes, cupcakes, bars and whipped cream.","url":"https://recipe.bluelayer.org/recipe/46855/cinnamon-sugar"},{"id":"46849","title":"Delicious Roasted Chestnuts","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic
oil, olive, salad or cooking
salt, table
vinegar, distilled","directions":"Cut a large X in each chestnut.
Heat a large skillet over medium-high heat.
Combine olive oil, salt, and vinegar.
Toss the chestnuts in this mixture.
Cook the chestnuts in the skillet for 5 minutes.
Add the water, cover the skillet and continue to cook for another 7 minutes over medium heat.
Place a paper toel on a plate.
Transfer the chestnuts to the plate.
Pour the water from the skillet into a baking sheet with a height of at least an inch.
Preheat an oven to 175 degrees F.
Place a cookie cooling rack and place a sheet of aluminum foil on top of the rack.
Place the chestnuts on the foil.
Bake in the oven for 10 minutes.
When opening the door to the oven, steam will pour out;it's hot, so stand back!
Immediately after taking nuts out of oven, transfer them back to the plate to cool.
Take shells off of the nuts.
Serve with salt, and serve hot.","url":"https://recipe.bluelayer.org/recipe/46849/delicious-roasted-chestnuts"},{"id":"46832","title":"Brown Rice With Fresh Oregano And Mushrooms Recipe","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
spices, oregano, dried
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table","directions":"Saute/fry mushrooms and fresh oregano in extra virgin olive oil or possibly butter in nonstick pan for 1 minute.
Remove from pan; reserve.
Saute/fry rice in same pan, stirring constantly, till rice is well coated, about 2 min.
Combine rice with water and salt in steaming pan; cover and steam till rice is done, 40 to 45 min.
Toss reserved mushrooms with warm rice.
Serve immediately.
Variations:* Any fresh herb such as basil, thyme, cilantro or possibly a combination can be used.
* For a nuttier texture, uncooked rice can also be toasted in a preheated 350 degree oven.
Spread rice on a cookie sheet and toast, stirring occasionally, 8 to 10 min till golden brown.
Steam rice in the usual way.
* Vary ingredients as you would in any rice.
NOTES : Brown rice is high in nutrients.
Sauteing it in extra virgin olive oil or possibly butter before steaming intensifies its nutty flavor.","url":"https://recipe.bluelayer.org/recipe/46832/brown-rice-with-fresh-oregano-and-mushrooms-recipe"},{"id":"46792","title":"Throwdown Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, black
mustard, prepared, yellow
leavening agents, baking soda
spices, cloves, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk the dry ingredients except the sugar.
In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy.
Slowly beat in the milk.
On low speed, beat in the dry mixture until combined; dough will be sticky.
Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets.
Reroll and cut the scraps into cookies.
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes.
Cool for about 2 minutes, then transfer to a rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/46792/throwdown-gingerbread-cookies"},{"id":"46779","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using an electric mixer.
Gradually blend in flour and corn starch.
Add chocolate chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate and dip bottom of a drinking glass in sugar and gently press down each cookie to flatten.
Bake in a preheated 300 F oven for 25 to 30 minutes or until bottoms begin to brown.
Cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
For European style shortbread: knead dough on a lightly floured surface until smooth (about 2 minutes).
Pat into a 1/3 inch thick rectangle.
Then cut into 2x1 inch strips.
Place 1 inch apart on ungreased baking sheets.
Prick with a fork.
Bake as above.","url":"https://recipe.bluelayer.org/recipe/46779/chocolate-chip-shortbread-cookies"},{"id":"46772","title":"Paleo No-Bake Chickpea Cookie Dough","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peanut butter, smooth style, without salt
sweetener, syrup, agave
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Blend chickpeas, peanut butter, agave nectar, and vanilla extract in a blender until smooth; transfer dough to a bowl.
Fold chocolate chips into dough.","url":"https://recipe.bluelayer.org/recipe/46772/paleo-no-bake-chickpea-cookie-dough"},{"id":"46770","title":"Date Nut Macaroons Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
milk, canned, condensed, sweetened
dates, deglet noor
nuts, walnuts, english","directions":"Heat oven to 350 degrees.
Grease cookie sheets.
In large bowl, combine flour, coconut and salt; mix well.
Stir in lowfat milk.
Mix in dates and walnuts.
Drop by Tbsp.
onto greased cookie sheets.
Bake at 350 degrees for 12 to 15 min or possibly till light golden.
Makes 4 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/46770/date-nut-macaroons-recipe"},{"id":"46767","title":"Vegan No-Bake Chocolate Oatmeal Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
sugars, granulated
cocoa, dry powder, unsweetened
oats","directions":"Put first 4 ingredients in saucepan and bring to a boil, stirring often.
Boil 5 minutes.
Remove from heat and stir in oats.
Form into small balls and drop onto wax paper.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/46767/vegan-no-bake-chocolate-oatmeal-cookies"},{"id":"46751","title":"Okara Cookies with Raisins","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
raisins, seeded
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 180C (356F).
Stir the okara and pancake mix in a bowl.
Add raisins and sugar.
Mix some more.
Add the milk.
Mix fully until moist.
For each cookie, scoop out 1 tablespoon of dough.
Form into a ball and flatten.
Bake for 30 minutes in the 180C (356F) preheated oven.","url":"https://recipe.bluelayer.org/recipe/46751/okara-cookies-with-raisins"},{"id":"46747","title":"Eggless Chocolate Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"mix soften butter and sugar then add in flour and cocoa powder
then add chocolate chip
pour in on a flim then roll up like a log of candy..
chill it for minimum 1 hour or longer then slice into 1 cm thick
OPTIONAL AT THIS STAGE YOU CAN CHILL IT UP TO 3 DAYS OR FREEZE 1 MONTH
baked on parchment paper at 180 C for 10 to 12 minute then cool it on rack , the cookies will look soft but it will harden up once it is totally cooled
ANOTHER BADGE OF BITE SIZE CHOCOLATE COOKIES","url":"https://recipe.bluelayer.org/recipe/46747/eggless-chocolate-cookies"},{"id":"46745","title":"Chocolate Chip Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
nuts, walnuts, english
vanilla extract
milk, buttermilk, fluid, cultured, lowfat","directions":"preheat oven to 180*c .
grease a baking tray.
seive flour , baking soda , salt and cocoa powder in a bowl.
add butter and mix lightly.
add sugar, walnuts, essence and half cup of chocolate chips mix well.
add buttermilk and mix into a batter of thick but dropping consistency.
drop by spoonfulls on a greased baking trya leaving space in between the cookies
place the remaining chocolate chips over each cookie.
bake for 20 minutes.
cool on a wire rack atore in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46745/chocolate-chip-cookies"},{"id":"46738","title":"Lime Shortbread Cookies With White Chocolate and Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F Butter 13x9x2 inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/46738/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"46724","title":"Sublime Marble Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened","directions":"Measure the ingredients out like this.
Bring the butter to room temperature and cream it with a whisk.
I microwave it just until it starts to melt.
Add the granulated sugar and mix until light-colored and fluffy.
Separate the dough into two parts, 80 g each.
Sift the cake flour (for the plain dough) into one of the bowls of dough and fold it in.
Combine the cake flour (for the chocolate dough) and the cocoa powder and sift into the other bowl of dough, folding it in.
Here are the two kinds of dough after mixing.
Divide each dough into 3 equal pieces and stick them together, alternating plain and chocolate.
Fold the dough in half 4 or 5 times so that the plain and chocolate parts combine.
Divide the marble dough into 2 pieces!
Wrap each piece in plastic wrap and form into cylinders about 2.5 cm width.
Refrigerate for at least 1 hour until firm.
Slice to 8 mm and bake in an oven preheated to 180 degrees C for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46724/sublime-marble-cookies"},{"id":"46708","title":"Hazelnut Butter Toffee","ingredients":"butter, salted
salt, table
sugars, granulated
syrups, corn, light
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
Melt butter over low heat.
Add sugar, salt, and corn syrup and stir till sugar is dissolved.
Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).
Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
Top with remaining nuts, pressing into chocolate.
Chill until cool and chocolate has hardened.
Peel toffee from wax paper, break into bite-size pieces to serve.","url":"https://recipe.bluelayer.org/recipe/46708/hazelnut-butter-toffee"},{"id":"38934","title":"Mexican Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans
sugars, granulated
sugars, granulated","directions":"Preheat oven to 375 degrees F (190 degrees C).
Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough.
Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls.
Place the balls on ungreased cookie sheets.
Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
Let the cookies cool completely, then roll in remaining confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/38934/mexican-pecan-cookies"},{"id":"46682","title":"Sparkling Cranberries","ingredients":"goji berries, dried
sugars, granulated
water, bottled, generic","directions":"Wash cranberries thoroughly and drain in a colander.
Combine 2 cups sugar and water in a medium pot over medium-high heat.
Stir until sugar dissolves and heat just until mixture comes to a boil.
Remove the simple syrup from the heat and allow to cool for 5-10 minutes.
Pour cranberries into a glass or metal dish, preferably with a lid.
Pour the simple syrup over the cranberries.
Place the lid on the bowl or cover with aluminum foil and place in the refrigerator.
Chill berries in the simple syrup overnight or for at least 8 hours.
After berries have chilled, pour into a colander and drain for about 10 minutes.
Dump berries onto a medium cookie sheet.
Sprinkle a bit of the remaining 1/2 of sugar over the berries.
Slide the cookie sheet back and forth over the surface of a table or counter so that the berries roll around in the sugar.
Continue adding sugar a bit at a time to cover berries evenly and thoroughly.
Allow berries to rest for 1-2 hours on the counter to allow the simple syrup to begin forming a hard shell.
Sprinkle with additional sugar to cover any final sticky spots.
Serve as-is, as a cocktail garnish, as a topping for cheesecake, or in any other way you can imagine.
Keep refrigerated when not serving.
Adapted from Tokyo Terrace.","url":"https://recipe.bluelayer.org/recipe/46682/sparkling-cranberries"},{"id":"46678","title":"Vegan Peanut Butter Oatmeal Cranberry Cookies","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oats
cranberries, dried, sweetened","directions":"Combine the first five ingredients until very smooth.
Add remaining ingredients, stir, and fold in the oats and cranberries.
Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
Drop by teaspoonfuls into a lightly greased baking sheet.
Flatten cookies to desired shape (they won't bake down if you don't).
Put into the oven set at 375 for 8 minutes.
(they may not look done, but they will harden after being cooled).","url":"https://recipe.bluelayer.org/recipe/46678/vegan-peanut-butter-oatmeal-cranberry-cookies"},{"id":"46674","title":"Pb&j Shortbread Cookie Bars","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
peanut butter, smooth style, without salt
jams and preserves, apricot
sugars, powdered
cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees F. In a stand or electric mixer butter and sugars until well combined.
Slowly add in flour and salt until just combined.
Split dough in half and wrap 1/2 in plastic wrap.
Save for another time.
Transfer remaining half to a foil lined 8x8 inch pan sprayed with cooking spray.
Melt peanut butter in microwave for 20 seconds or until smooth and pourable.
Pour evenly over shortbread.
Melt the jam in microwave for 20 seconds as well then pour evenly over peanut butter.
Take a knife and gently swirl peanut butter and jelly over top of shortbread, not really cutting into the dough itself.
Just the peanut butter and jelly.
Bake for 30-35 minutes or until edges start to brown and centers are cooked through.
Remove and let cool completely.
Remove from pan with foil edges and cut into squares.
Mix powdered sugar and heavy cream until smooth, drizzle over each square and serve.","url":"https://recipe.bluelayer.org/recipe/46674/pb-j-shortbread-cookie-bars"},{"id":"46659","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Stir in flour by hand until the dough is smooth.
Extra flour can be added if the dough is not stiff enough to roll out.
On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned.
Cool on cookie sheets for a few minutes before transferring to wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/46659/shortbread-cookies"},{"id":"46625","title":"Grandpa Walters Chocolate-Covered Toffee With Pecans","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
leavening agents, baking soda","directions":"Cover cookie sheet with heavy duty foil.
Toast pecans at 350 F for 5-7 minutes.
Arrange pecan halves in orderly rows on cookie sheet.
Melt butter on medium heat in pan/pot.
Add sugar and water.
Boil at low/medium heat, stirring with wooden spoon or heat-resistant spatula until temp is approx 290/300F.
(Optional: Quickly stir in baking soda.
).
Pour quickly over nuts, spreading evenly with rubber spatula.
Immediately spread 1-1/2 cup cocoa light over hot toffee.
When cocoa starts melting, spread gently, but firmly, with spatula over entire surface.
Place cookie sheet of toffee in refrigerator space.
Leave until glaze is completely gone over the entire surface.
(approx.
30 minutes).
Heat water to boiling in bottom of double boiler.
Melt second 1-1/2 cup of cocoa light in top of double boiler, stirring with regular tablespoon or spatula.
Remove from refrigerator and turn toffee over onto the reverse side, intact.
Pour melted cocoa over toffee, spreading with spatula.
Place back in refrigerator until chocolate glaze is completely gone.
Remove from refrigerator and break into pieces (do not cut).","url":"https://recipe.bluelayer.org/recipe/46625/grandpa-walters-chocolate-covered-toffee-with-pecans"},{"id":"46598","title":"Cocoa Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
dates, deglet noor
salt, table
cocoa, dry powder, unsweetened","directions":"Stir all ingredients, except cocoa, together.
Spread evenly on cookie sheet and bake at 350 for 15 minutes.
After nuts have cooled a bit, pour them into bowl and toss with cocoa to coat.","url":"https://recipe.bluelayer.org/recipe/46598/cocoa-almonds"},{"id":"46590","title":"Irresistible Cookies","ingredients":"butter, without salt
sugars, brown
raisins, seeded
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Cream butter and sugar together.
Add corn syrup and raisins, then sour milk with soda dissolved in it.
Sift in the flour, baking powder, and cinnamon.
Roll out and cut with a round cutter and bake at 350 degrees until they are your favourite shade of brown.
Then HIDE THEM!","url":"https://recipe.bluelayer.org/recipe/46590/irresistible-cookies"},{"id":"46565","title":"Ww 1 Point Biscuit","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Pre-heat oven 425.
Mix ingredients and drop onto lightly sprayed cookie sheet.
Bake for 13-16 minutes.","url":"https://recipe.bluelayer.org/recipe/46565/ww-1-point-biscuit"},{"id":"46562","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth.
Remove from heat, and stir in milk and corn syrup.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/46562/chocolate-glaze"},{"id":"46560","title":"Pralines","ingredients":"sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
nuts, pecans","directions":"In a heavy saucepan combine the first four ingredients and cook over medium heat, stirring constantly, until sugar dissolves.
Continue cooking and stirring until mixture registers 236 degrees F on candy thermometer.
Remove from heat and let cool to lukewarm (110 degrees F).
Beat until mixture thickens and loses its glossy appearance.
Stir in nuts.
Drop candy in patties by spoonful onto buttered cookie sheet.","url":"https://recipe.bluelayer.org/recipe/46560/pralines"},{"id":"46552","title":"Chocolate Peanut Butter Krispie Bars","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"In a large stock pot over medium heat, stir Karo syrup and sugar until sugar is dissolved.
Then add in 3 cups peanut butter and stir to combine.
Remove from heat and stir in the vanilla.
Stir in the Rice Krispies and mix until well combined.
Pour the mixture onto a buttered half sheet pan and press down gently with a piece of wax paper until the top is smooth and even.
In the same stock pot, melt the chocolate chips and the remaining 2 cups of peanut butter over medium-low heat until smooth.
Pour the melted chocolate over the top of the bars and spread to a smooth layer.
Refrigerate or let cool completely before cutting into desired sized bars.
Store at room temperature.
This recipe can be cut in half to fill a smaller cookie sheet size.","url":"https://recipe.bluelayer.org/recipe/46552/chocolate-peanut-butter-krispie-bars"},{"id":"46551","title":"Crispy crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put the white flour, wheat flour, salt, and cold butter in food processor.
Process well.
Blend in the cold water.
Mixture should be crumbly, yet hold its shape when pressed together.
If too dry, add a little more water.
Gather mixture into a ball.
Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
Cut dough into desired shape.
Place unbaked crackers onto greased cookie sheet.
Prick tops with fork, then wet tops with a little water (The water makes them crispy.
Too much water makes them tough).
Bake in 400 degree oven for 10-14 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/46551/crispy-crackers"},{"id":"46539","title":"Healthy Chocolate Chip Cookies","ingredients":"oats
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
water, bottled, generic
seeds, flaxseed
spartan, real semi-sweet chocolate baking chips,","directions":"Put oatmeal in the blander.
Blend until fine.
It doesn't have to all be like flour.
Mix flax-meal with water and stir thoroughly.
Leave to rest.
Put oatmeal into a bowl with sieved sugar and apple-sauce.
Beat until fully combined.
Check the flax-meal mixture.
It should have a goopy texture, almost egg-like.
If not, leave it for longer.
If so, beat into oat mix until fully incorporated.
Stir in chocolate chips.
Preheat oven to 180c and line a tray with baking paper.
Use a teaspoon to plonk small balls of the cookie dough onto the tray.
You don't need to be particularly careful with spacing.
Bake for around 15-20 minutes.
Turn the oven off and flip the cookies over in the oven so the bottoms can dry out a bit.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/46539/healthy-chocolate-chip-cookies"},{"id":"46531","title":"Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
nuts, almonds
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Finely grind vanillia wafers and pecans.
Combine with the icing sugar coca and stir in the melted butter and rum.
Puree the almond paste in a food processor add the sour cream and salt.
Mix well and add the melted chocolate mix well.
Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm.
Optional roll balls in melted chocolate while the chocolate is still \"very\" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze.","url":"https://recipe.bluelayer.org/recipe/46531/rum-balls"},{"id":"46506","title":"Buttery Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated","directions":"Preheat oven to 325F degrees.
Cream butter and sugar until well blended.
Add flour, potato chips& vanilla.
Mix well.
Shape dough into 1\" balls.
Dip tops of balls in colored sugar.
Place on ungreased cookie sheets, sugar side up Flatten balls with bottom of small glass.
Bake for 14-16 minutes or until light brown around edges.","url":"https://recipe.bluelayer.org/recipe/46506/buttery-cookies"},{"id":"46504","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
butter, without salt","directions":"Sift dry ingredients together.
Cut butter into dry ingredients with pastry blender.
(you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls.
Roll out on floured counter to 3/8 thickness.
Cut into Christmas shapes or rounds.
Prick with a fork.
Place on lightly greased cookie sheet.
Bake at 325 for 20 to 25 minutes.
The cookies will be light in color.","url":"https://recipe.bluelayer.org/recipe/46504/scottish-shortbread"},{"id":"46489","title":"Cinnamon Glazed Strawberries","ingredients":"sugars, granulated
butter, without salt
lemon juice, raw
spices, cinnamon, ground
strawberries, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"In a mediu sauce pan combine sugar, butter, lemon juice and cinnamon.
Cook and stir over medium heat until syrupy and thick.
Remove from heat and add berries, tossing gently to coat each berry.
Serve immediately.
Options: Add coconut along with berries, toss to coat.
Or cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.","url":"https://recipe.bluelayer.org/recipe/46489/cinnamon-glazed-strawberries"},{"id":"46485","title":"Chocolate Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Crush cookies to make crumbs.
Use rolling pin, blender or food processor.
Mix with melted butter and pat into bottom and sides of 10-inch spring form.
Bake at 325 degrees eight to 10 minutes.
Cool and fill.","url":"https://recipe.bluelayer.org/recipe/46485/chocolate-crust"},{"id":"46483","title":"Spiced Pecans","ingredients":"sugars, granulated
salt, table
water, bottled, generic
spices, cinnamon, ground
nuts, pecans","directions":"Heat first four ingredients in a heavy pan to 242 degrees on a candy thermometer.
Place pecans in a large bowl and pour mixture over them; toss to coat.
Spread out on a cookie sheet, cool and separate.
If they are too sticky you can put them in a 150 degree oven for a few minutes to crisp them a little.","url":"https://recipe.bluelayer.org/recipe/46483/spiced-pecans"},{"id":"46481","title":"Zucchini Bread Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
squash, summer, zucchini, includes skin, raw
oil, canola
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Meaure the oats and crisp rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the grated zucchini, canola oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until well-combined.
Pour wet ingredients over cereal.
Using your hands, break up the clumps of grated zucchini and stir until the cereal is evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes.
Remove sheet from the oven, stir the nuts into the granola, and break up any remaining clumps of zucchini.
Bake for an additional 15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, cool for 10 minutes, and then toss in the chocolate chips until partially melted.
Cool completely.
Store in an airtight container.
Nutritional information per serving: 207 calories, 9.8 grams fat, 2.2 grams saturated fat, 4.4 grams fiber, 10.3 grams sugar, 4 grams protein","url":"https://recipe.bluelayer.org/recipe/46481/zucchini-bread-granola"},{"id":"46468","title":"Paleo Samoas Cookies","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking soda
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a food processor, combine dry ingredients.
Pulse in wet ingredients until dough forms.
Refrigerate dough for 30 minutes.
Roll dough between 2 sheets of parchment paper to 1/4 inch thick.
Use a 2-inch cookie cutter to cut out rounds.
Use a knife to cut holes in center of rounds if desired.
Bake at 350 degrees F for 6-8 minutes.
Cool cookies completely on baking sheet.","url":"https://recipe.bluelayer.org/recipe/46468/paleo-samoas-cookies"},{"id":"46466","title":"Cinnamon Pinwheels","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
spices, cinnamon, ground
sugars, granulated
water, bottled, generic","directions":"Cut butter or margarine into flour with pastry blender.
Stir in sour cream.
Cover and refrigerate at least 8 hours.
Mix together 3 tablespoons sugar and the cinnamon.
Divide dough into halves.
Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board.
Sprinkle with half of the sugar-cinnamon mixture.
Roll up tightly, beginning on the 7 inch side.
Roll other half of dough into a 20 x7 inch rectangle.
Sprinkle with remaining sugar-cinnamon mixture.
Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal.
Continue to roll up tightly; pinching edges of dough into roll to seal.
Wrap and refrigerate at least 1 hour but no longer than 48 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut roll into 1/4 inch slices.
(For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.)
Place about 2 inches apart on ungreased cookie sheet.
Mix 3 tablespoons sugar and the water; brush over cookies.
Bake until golden brown, 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/46466/cinnamon-pinwheels"},{"id":"46464","title":"Instant Potato Norwegian Lefse","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt.
When the milk has come to a boil, add the potato flakes and stir until smooth.
Pour the potatoes into a large bowl and refrigerate.
When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough.
Flour a counter surface and roll the dough out as thin as possible.
Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top.
Flip and cook for another 3-5 minutes.
Continue to cook the individual slices until the potato dough is gone.
You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time.
Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.","url":"https://recipe.bluelayer.org/recipe/46464/instant-potato-norwegian-lefse"},{"id":"46450","title":"Coconut Drops","ingredients":"water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, ginger, ground
sugars, brown
nuts, pecans","directions":"If you don't have silpat, butter a cookie sheet.
Bring the water to a boil in a heavy saucepan and add the coconut and ginger.
Reduce heat and cook for 15 minutes.
Gradually add the sugar, stirring to disolve.
Cook over a high heat, stirring frequently, until it is thick and sticky (120C /236F on a candy thermometer).
This will take about 20-30 minutes.
To test for doneness, drop a little of the mix into a glass of cold water.
If it turns into a ball, it is done.
Turn off the heat and stir in the nuts.
Drop by teaspoon onto your baking sheet and let the candy cool.
Makes about 20 large candies.","url":"https://recipe.bluelayer.org/recipe/46450/coconut-drops"},{"id":"46449","title":"Dorothy's Easy Do Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
egg substitute, powder
vanilla extract
salt, table","directions":"In large mixing bowl, cream together butter and powdered sugar.
Add remaining ingredients, mix at low speed until dough is formed.
Cover bowl and chill for several hours.
When ready to make cookies, you may tint dough with food coloring if desired.
To make cookies: you may shape into 1 in.
balls and roll in colored sugar.
You may flatten balls and decorate.
You can roll out dough and cut with cookie cutters.
Decorate cookies as desired.
Bake on ungreased cookie sheet at 375F (190C).
for 10 to 12 minutes.
Cookies will be soft and harden as they cool.","url":"https://recipe.bluelayer.org/recipe/46449/dorothys-easy-do-butter-cookies"},{"id":"46423","title":"Vegan Crannberry Currant Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
oats
cranberries, dried, sweetened
currants, zante, dried
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt","directions":"preheat oven to 350 degrees.
oil baking sheets.
mix together flour, baking powder, cinnamon and salt in a bowl.
set this bowl aside for the moment.
mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
add the first bowl to the second along with the oats, crannberries, and currants.
Drop cookies by the spoonful onto baking sheets about 2 inches apart.
Bake for about 12-15 minutes.
note: You can use any number of things for the egg replacement but i used:.
1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
Also, you can use any kind of applesauce but i think cinnamon tastes best.","url":"https://recipe.bluelayer.org/recipe/46423/vegan-crannberry-currant-oatmeal-cookies"},{"id":"46416","title":"Gluten-Free & Dairy-Free Coconut Cookies","ingredients":"cornstarch
sugars, granulated
rice flour, white, unenriched
margarine, regular, 80% fat, composite, stick, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw","directions":"Sift together the corn starch and flour in one bowl.
Mix the margarine and sugar until fluffy in another bowl (I did this by hand).
Add vanilla or orange extract, if using, to the margarine mixture.
Add flour mixture to margarine mixture and mix until combined.
Using a tablespoon measure, spoon onto a very lightly greased cookie sheet.
Bake at 350F for about 20 minutes until golden brown on the edges.
This will make about 16 cookies (2\" in diameter).
You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.","url":"https://recipe.bluelayer.org/recipe/46416/gluten-free-dairy-free-coconut-cookies"},{"id":"46404","title":"Poppy Chow","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
sugars, powdered","directions":"In microwave or double boiler, melt chocolate, peanut butter, and butter until melted.
Stir in vanilla.
Place the popped popcorn* in a large bowl and pour the chocolate mixture over all.
Stir until evenly coated.
Add the powdered sugar and stir until each piece is covered.
Spread out on cookie sheets to set the chocolate.
Try not to eat the whole batch immediately.
If you have any leftover, store in an airtight container.
*Be sure to first remove any unpopped kernels from the popcorn!
We dont want any broken teeth!","url":"https://recipe.bluelayer.org/recipe/46404/poppy-chow"},{"id":"46398","title":"Di's Chocolatey Peanut Brittle","ingredients":"cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, granulated
syrups, corn, light
cream, whipped, cream topping, pressurized
nuts, cashew nuts, raw","directions":"Lightly butter a cookie sheet.
Set aside.
In a small bowl stir together cocoa and baking soda.
Add butter and set aside.
In a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream.
Cook over medium heat, stirring constantly until sugar is dissolved.
Stir in the nuts you are using.
Continue cooking, stirring frequently, until mixture reaches 300F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.
(Bulb of candy thermometer should not rest on bottom of saucepan.
).
Remove from heat.
Stir in cocoa mixture.
Immediately pour onto a prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into 1/4\" thickness.
Place cookie sheet on wire rack, and cool completely.
Break into pieces, and store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/46398/dis-chocolatey-peanut-brittle"},{"id":"46393","title":"Oatmeal Cookie Granola","ingredients":"oats
sugars, brown
seeds, flaxseed
spices, cinnamon, ground
salt, table
oil, canola
honey
vanilla extract
raisins, seeded","directions":"Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, brown sugar, ground flax seed, cinnamon and salt.
Stir together and set aside.
In a small bowl, measure out oil and pour it in to the oat mixture.
Next, add the honey (or other agave nectar for vegans), then the vanilla.
Stir the entire mixture until all is evenly coated.
Spread the granola onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesnt burn.
Once done, remove from the oven and stir in the raisins.
Place on a flat surface and pat the mixture down with the back of a spatula or large spoon.
Let cool for 10-20 minutes, then break into clusters.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/46393/oatmeal-cookie-granola"},{"id":"46392","title":"Grandmother Walters's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425F.
Sift the flour, baking powder, sugar, and salt into a mixing bowl.
Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal.
Add the milk, stirring until the dough just comes together to form a ball.
Turn the dough out onto a well-floured surface.
Gently pat the dough down with your hands and fold it over on itself.
Pat the dough down and fold it over once or twice more.
Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick.
Cut dough into biscuits using whatever cutter you like.
Grandmother used an inverted juice glass, which was really an old preserves jar.
For more biscuits, use a smaller glass.
Place the biscuits on a cookie sheet and bake until uniformly golden brown, 1014 minutes.","url":"https://recipe.bluelayer.org/recipe/46392/grandmother-walterss-biscuits"},{"id":"46368","title":"Gingerbread Baked in Jars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"Preheat oven to 325F (160C).
Sterilize 5 canning jars, lids and rings by boiling them for 15 minutes.
Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening, set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full).
Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325F (160C).
oven for 35 minutes or until cake tester inserted in center comes out clean.
Move the jars around in the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready.
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids--do it FAST because the lid gets REAL hot!
Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth on top and screw the ring back on.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/46368/gingerbread-baked-in-jars"},{"id":"46310","title":"Benne Wafers","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
Toast sesame seeds in a pie pan for 4 minutes, stirring occasionally, until golden brown.
Transfer toasted seeds to plate to cool.
In a lg bowl, sift together dry ingredients.
Cut in shortening til mixture resembles coarse meal.
Stir in sesame seeds; add milk and mix til blended.
Turn dough onto lightly floured surface and knead briefly.
Divide dough in half; roll out as thinly as possible (at most 1/4\" thick).
Cut out using 2\" cookie or biscuit cutter.
Place on ungreased cookie sheet and sprinkle with salt.
Bake for 14 minutes, or til deep golden brown.
Let cool slightly; transfer to wire rack to finish cooling.
Wafers can be stored in an air-tight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46310/benne-wafers"},{"id":"46309","title":"Nutty English Toffee","ingredients":"butter, without salt
nuts, walnuts, english
sugars, granulated
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Generously grease an extra-large (or two medium) cookie sheet(s) with butter.
Chop nuts and spread them in an even layer over the cookie sheet(s).
Set the cookie sheet(s) off to the side.
Cut the pound of butter (4 sticks) into sections and dump it, along with the pound of sugar into a large pot.
Insert a candy thermometer into the pot clipping it onto the side.
Make sure that the thermometer is not touching the bottom of the pot, but rather just resting in the liquid.
Bring the butter and sugar to a slow, rolling boil over medium heat.
Boil over medium heat stirring constantly until the mixture reaches between 295 and 300 F on the thermometer.
As soon as it hits that temperature, stop stirring and let it boil to 305 F. The concoction should be about the color of caramel, or a little lighter.
When it hits 305 F, immediately remove the boiling butter and sugar from the heat and pour in the vanilla (have this already measured out).
Pour the liquid toffee mixture into the pre-greased cookie sheet(s) spreading the mixture evenly over the nuts with a rubber spatula.
Let it sit for a few minutes and then sprinkle the chocolate chips over the top.
With your rubber spatula, spread the chocolate into an even layer over the toffee.
Place it in the fridge for a bit, then in the freezer for a few hours to speed up the hardening of the chocolate.
When the chocolate has completely set and hardened, take it out of the freezer, turn it upside down onto the counter or a cutting board and give it a few whacks with the side of a wooden spoon to break it up into bite sized pieces.
Store leftovers in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46309/nutty-english-toffee"},{"id":"46298","title":"Chewy Oatmeal Chocolate Chip Cookies (No Eggs)","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (175C).
In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.
Add flour and salt, mix well.
Dissolve baking soda in boiling water and add to mixture, mix well.
Stir in quick oats, raisins and/or chocolate.
Drop unto ungreased cookie sheet with teaspoon.
Bake for 10 minutes, until sides become golden.
don't overcook.","url":"https://recipe.bluelayer.org/recipe/46298/chewy-oatmeal-chocolate-chip-cookies-no-eggs"},{"id":"46288","title":"Chocolate Raspberry Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
butter, without salt
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a heavy saucepan, combine morsels, heavy cream and butter.
Cook over low heat, stirring constantly, until smooth.
Stir in raspberry jam.
Cover with plastic wrap;freeze 20 minutes.
Drop mixture by teaspoons onto foil lined cookie sheet.
Freeze 15 minutes.
Roll into balls;freeze until firm.
Over hot (not boiling) water melt white baking bars or chocolate morsels and shortening, stirring until smooth.
Drop frozen truffles, one at a time, into melted coating.
Stir quickly to coat, then remove with a fork, shaking off excess.
Place on cookie sheet, chill until set.
Store refrigerated.","url":"https://recipe.bluelayer.org/recipe/46288/chocolate-raspberry-truffles"},{"id":"46271","title":"No Yeast Homemade Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat the oven 425 degrees F.
Combine all ingredients and knead ten times.
Let stand for ten minutes.
Put dough on a cookie sheet and roll or press out.
Top with toppings (my favorite--cheese and large slices of fresh Roma tomato).
Bake 20-25 minutes or until edges are golden.","url":"https://recipe.bluelayer.org/recipe/46271/no-yeast-homemade-pizza"},{"id":"46256","title":"Burger For A Bunch Recipe","ingredients":"potatoes, raw, skin
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, whipped, cream topping, pressurized
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"Combine 1/4 c. of potato flakes with melted butter and set aside.
In a large mixing bowl combine 1/4 c. potato flakes, flour, sugar, cream of tartar and baking soda.
Cut in the butter till mix resembles coarse crumbs.
Add in lowfat milk and mayonnaise, blend; till a soft dough forms.
Divide in half and shape into balls.
Roll out one ball on floured board to a 9-inch circle.
Place on greased cookie sheet.
Spread either hamburger or possibly tuna filling to within 1/2-inch of edges, sprinkle with cheese.
Roll out top crust and place on filling, seal edges, brush with lowfat milk, sprinkle with buttered potato flakes.
Bake 20 to 25 min at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/46256/burger-for-a-bunch-recipe"},{"id":"46255","title":"Chocolate Cranberry Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
leavening agents, baking soda
salt, table
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spices, ginger, ground
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F and line baking sheets with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).
In a medium bowl, stir together coconut oil, applesauce, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until incorporated.
Stir in crystallized ginger and dried cranberries.
The dough will be thick.
Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.
Bake for 1214 minutes, being careful not to over-bake.
Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes: 1.
You can find crystallized ginger in a couple of different places.
The first few times I made these, I used Trader Joes crystallized candied ginger chunks and chopped them into small pieces.
This year I used Archer Farms crystallized ginger from the spice aisle in Target.
The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.
Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until youre ready to bake them.
Just let them thaw a little bit before placing them in the oven.
Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/46255/chocolate-cranberry-ginger-cookies"},{"id":"46249","title":"Tortillas De Harina (Flour Tortillas)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour, baking powder and salt in a a medium sized bowl.
In a small bowl, combine warm water and oil.
Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
Place dough in a bowl and cover with a damp cloth for 20 minutes.
Divide dough into 12 balls.
Place on a place and cover with the damp cloth for 10 minutes.
Meanwhile, pre-heat a comal or skillet to medium/high.
Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick.
(Alternative: Line a tortilla press with wax paper and press to desired thickness).
Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown.
Flip and cook other side.
Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.
).","url":"https://recipe.bluelayer.org/recipe/46249/tortillas-de-harina-flour-tortillas"},{"id":"46248","title":"Jk's Favorite Chocolate Chip Cookies (Small Batch)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
egg substitute, powder
egg substitute, powder
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350*.
Place four, baking soda and salt in small bowl and whisk to blend.
Place butter, brown sugar, granulated sugar and vanilla in medium size bowl and beat on low until blended (about 20 sec).
Add beaten egg and mix 10 sec.
Stir in flour mixture by hand; stir in chocolate chips.
Scoop 2 tbsp quantities of batter onto baking sheet, spacing 3 inches apart.
Bake 14 to 15 min or until golden brown.
Remove from oven and let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/46248/jks-favorite-chocolate-chip-cookies-small-batch"},{"id":"46245","title":"Imperial Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vinegar, distilled
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 300 degrees.
Cream together margarine and sugar.
Add flour and vinegar.
Mix well.
Roll into tiny balls and place on ungreased cookie sheet.
Take a glass and dip bottom in sugar.
Use this to press down cookies.
Bake in over for 25 to 30 minutes or until light brown.","url":"https://recipe.bluelayer.org/recipe/46245/imperial-cookies"},{"id":"46234","title":"Candy Cane Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Pop popcorn.
1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
Make 24 cups of popcorn.
This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
Put candy canes into a food processor.
Finely crush.
Melt dipping wafers following the package instructions.
I used the microwave instructions-- very simple& easy.
Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
Add melted dipping wafers to popcorn and stir to coat.
A gentle hand is a good idea-- Add crushed candy canes and gently mix.
Spread popcorn mixture onto paper lined cookie sheets.
I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).","url":"https://recipe.bluelayer.org/recipe/46234/candy-cane-popcorn-crunch"},{"id":"46206","title":"Mom's Buttermilk Biscuit Topping Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Stir the flour, sugar, and salt together in a large mixing bowl.
Add the butter and use a pastry blender or 2 knives to cut the butter into the flour until it resembles the texture of cornmeal.
Pour in the cold buttermilk and stir until the dough just comes together.
Turn the dough out onto your work surface and bring it together with your hands, kneading it lightly to form a ball.
Lightly dust your work surface and a rolling pin with flour and roll the dough out to 1/4 inch thick.
Use a 2-inch biscuit cutter (or a cookie cutter or the rim of a glass) to cut the dough into rounds and place on top of the .","url":"https://recipe.bluelayer.org/recipe/46206/moms-buttermilk-biscuit-topping-recipe"},{"id":"46204","title":"Great \"danesh' Crunchies","ingredients":"wheat flour, white, all-purpose, unenriched
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
vanilla extract
spices, cinnamon, ground
water, bottled, generic","directions":"Preheat oven to 325*.
Lightly spray a cookie sheet and set aside.
Mix all dry ingredients except cinnamon.
Then all wet ingredients.Mix thoroughly.
Knead dough on lightly floured surface till smooth.
Roll out into 1/2\" thick square patty --
Sprinkle cinnamon over entire surface.
Roll dough into a light log.
Wrap and freeze for 30 minutes.
slice into 1/2\" pieces.
Bake on prepared baking sheet for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/46204/great-danesh-crunchies"},{"id":"46198","title":"Rum Raisin Shortbread","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants in an airtight container; let sit at room temperature overnight.
Drain; reserving 2 tablespoons rum.
Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment.
Beat until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum.
Beat well, scraping down the sides of the bowl as necessary.
Reduce speed to low.
Add flour, coconut, and salt, and beat for 3 minutes.
Stir in currants by hand.
Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F.
Remove dough from parchment; slice into 1/4-inch-thick rounds.
Place on parchment paperlined baking sheets, spacing about 1 inch apart.
Bake until pale golden, about 20 minutes, rotating sheets halfway through.
Transfer to wire racks to cool completely.
Cookies can be stored in airtight containers at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46198/rum-raisin-shortbread"},{"id":"46192","title":"Sesame Raisin Cookies","ingredients":"water, bottled, generic
raisins, seeded
seeds, sesame seeds, whole, dried
rice flour, white, unenriched
oats
salt, table
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Bring 3/4 cup of water to boil and add the raisins.
When the water returns to a boil turn off the heat.
Let the raisins plump for at least 10 minutes.
Drain the raisins well, then chop them coarsely.
Toast the sesame seeds by stirring them with a wooden spoon in a heavy saute pan over medium heat.
Saute until the seeds begin to crackle, pop and smell toasted; about 10 minutes.
Combine rice flour, oats, salt and toasted sesame seeds.
Stir apple juice, oil and vanilla into the flour mixture.
Form the dough into 8 large balls.
Place each ball on greased cookie sheets or parchment paper.
Moisten your fingers and flatten each ball until it is 1/2 inch thick.
Bake 25 minutes or until golden brown.
Let cool on pans before removing.","url":"https://recipe.bluelayer.org/recipe/46192/sesame-raisin-cookies"},{"id":"46184","title":"Rugelach cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vanilla extract
apricots, dried, sulfured, uncooked
sugars, brown
sugars, granulated
spices, cinnamon, ground
nuts, walnuts, english","directions":"In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter and sugar.
Add the vanilla and mix to incorporate.
Add the flour and salt and mix until everything is combined.
Divide your dough into 4 equal pieces (the dough will be very sticky at this point but thats ok) wrap each one with some plastic wrap and pop them in the fridge for about 8 hours or overnight.
Take the dough out of the fridge about 45 minutes before youre ready to use it.
Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper, set them aside.
To make the filling, mix together the brown sugar, granulated sugar, walnuts and cinnamon, set aside.
Add the apricot preserves in a microwave safe bowl and pop it in the microwave for a few seconds just to loosen it up a bit.
Take each piece of dough, roll it out to a 9 circle on a well floured surface (if the dough cracks and breaks, gather it up, warm it with your hands and re-roll it) brush or spread some of the preserves over the surface of the dough and sprinkle some of the cinnamon sugar mixture over the top.
Lightly press the sugar filling into the dough using your hands, cut the circle into 12 little triangles and starting from the wider end, roll them up like little crescents.
Repeat this process with the remaining dough and filling.
Place them seam side down on your baking sheet and brush the tops with some egg wash.
Before you bake them, pop them in the fridge for about 15 minutes so the dough can firm up a bit.
Bake them in your preheated oven for about 20 to 25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/46184/rugelach-cookies"},{"id":"46176","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Preheat oven to 350F Mix the flour and salt.
Add the water to the oil without mixing.
Add this to the dry mix and add in the honey.
Mix with a fork.
Flatten onto a cookie sheet lined with parchment paper.
Score into bite-sized pieces, or use a bottle cap to make round wafers.
Bake 10-15 minute.","url":"https://recipe.bluelayer.org/recipe/46176/unleavened-communion-bread"},{"id":"46158","title":"Holland Spice Cookies","ingredients":"butter, without salt
lard
sugars, brown
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
leavening agents, baking soda
spices, nutmeg, ground
spices, cloves, ground
nuts, walnuts, english","directions":"Cream together butter, lard, and brown sugar until light and fluffy.
Beat in sour cream.
Sift together flour, cinnamon, salt, baking soda, nutmeg, and cloves.
Gradually add dry ingredients to creamed mixture, mixing well with a spoon.
Stir in walnuts.
Cover and chill 1 hour in refrigerator.
Shape dough into four 6 inch rolls.
Chill in refrigerator overnight.
Cut rolls into 1/4 inch slices.
Place 2 inches apart on greased baking sheets.
Bake in 350F (180C) F oven 8 to 10 minutes or until golden brown.
Remove from baking sheets; cool on racks.","url":"https://recipe.bluelayer.org/recipe/46158/holland-spice-cookies"},{"id":"46151","title":"Oatmeal Apple Cookies","ingredients":"shortening, vegetable, household, composite
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
apples, raw, with skin
raisins, seeded
nuts, walnuts, english
oats","directions":"Heat oven to 375F (190C).
Grease baking sheet with Butter Flavor Crisco.
Set aside.
Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
Combine flour, cinnamon, nutmeg, baking soda and salt.
Mix into creamed mixture.
Stir in apples, raisins and nuts.
Stir in oats.
Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
Bake at 375 for 13 minutes.
Cool 2 minutes on baking sheet.
Remove to cooling rack.
Makes 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/46151/oatmeal-apple-cookies"},{"id":"46141","title":"Cherry and Hazelnut Oat Cookies","ingredients":"butter, without salt
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
oats
cherries, sweet, raw
cherries, sweet, raw
nuts, hazelnuts or filberts","directions":"First lightly grease a cookie sheet and preheat your oven to 325 degrees F.
Place your butter, sugar and honey in a small pan and cook over low heat until the butter has melted and the sugar has dissolved; stir occasionally during this process.
After the butter has melted and sugar has dissolved, remove from heat.
In a bowl, combine flour oats and 1/2 cup dried cherries.
Add honey mixture to that bowl, and mix with a wooden spoon (please only use a wooden spoon... you will thank me) mix to form a sticky dough.
Divide your dough into 9 rounds and place them on the cookie sheet.
Press them into 1/2 inch thick rounds and sprinkle (evenly) with the 2 Tablespoons dried cherries and the 1/4 cup chopped hazelnuts and press them into the dough.
Place sheet into the oven and bake ookies for approximately 15 minutes until they are golden brown and slightly crisp on the outside.
Allow them to cool on the sheet for approximately 5 minutes and then transfer them to a wire rack to finish cooling.
Your cookies should have a chewy, crumbly texture.","url":"https://recipe.bluelayer.org/recipe/46141/cherry-and-hazelnut-oat-cookies"},{"id":"46125","title":"Cheddar Cheese Biscuits Like Ruby Tuesday's","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
butter, without salt
oil, olive, salad or cooking
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, garlic powder
spices, parsley, dried","directions":"In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
Add the cubed butter.
Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
Add oil, grated cheddar cheese and the milk.
Stir till well combined and holds together.
Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
Bake for 15-17 minutes in a preheated oven at 400 degrees.
While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits.
Do this a few times its fun to watch all the butter getting absorbed into the biscuit!
Use up all of the butter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/46125/cheddar-cheese-biscuits-like-ruby-tuesdays"},{"id":"46101","title":"Easy Almond Roca Toffee","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Line a cookie sheet with foil and spray it with non-stick cooking spray.
Place almonds in a single layer on cookie sheet.
Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310F.
Remove from heat and immediately pour over almonds (do not scrape the pan).
Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
Sprinkle with ground walnuts.
Let stand until firm.
Break into small pieces and store in an airtight container.
(The toffee mixture will not coat the entire baking sheet).","url":"https://recipe.bluelayer.org/recipe/46101/easy-almond-roca-toffee"},{"id":"46086","title":"Quick Herb Biscuits","ingredients":"butter, without salt
parsley, fresh
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees and grease a cookie sheet.
Mash the butter, parsley and thyme together.
Put the flour, baking powder and salt into a food processor or large mixing bowl.
If using a food processor, turn it on and drop the butter in 4 to 5 dollops into the machine while it's running.
If working by hand, rub the butter into the flour until it looks like bread crumbs.
Pour in the buttermilk or milk-vinegar mixture and process or stir until you have a soft ball.
Drop in roughly formed pieces onto the prepared baking sheet.
Bake 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46086/quick-herb-biscuits"},{"id":"46058","title":"Awesome Gluten-Free Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
sweetener, syrup, agave
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350 degrees for 7-10 minutes.","url":"https://recipe.bluelayer.org/recipe/46058/awesome-gluten-free-chocolate-chip-cookies"},{"id":"46051","title":"Zippy Pecans","ingredients":"nuts, pecans
butter, without salt
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
spices, pepper, red or cayenne
spices, pepper, black
salt, table","directions":"Preheat oven to 300.
Prepare a baking sheet or 9x13 pan by spraying it with Pam.
Put the pecans in the pan and spread them out evenly.
Put the remaining ingredients in a sauce pan over medium heat until melted.
Stir with a whisk a few times to blend.
Once melted, pour this mixture over the pecans and toss with your very clean hands or with a silicone scraper.
Once evenly coated, put pecans into the oven.
Bake for 20 minutes.
While baking, lay out paper towels on a clean cookie sheet.
Take the pecans from the oven and spoon them out onto the paper towels to cool.
Once cool, store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/46051/zippy-pecans"},{"id":"46046","title":"Creole Spiced Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
creole seasoning,","directions":"Preheat oven to 300 degrees F.
Place the butter and creole seasoning in a small bowl and mix well.
Put the popped corn into a large bowl and drizzle all the melted butter and spices over the popcorn, mix well making sure to coat all the popcorn.
In a single layer, spread the popcorn on a jelly pan roll or a cookie sheet and bake for 5 minutes.
Serve immediately or store for up to 1 week in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46046/creole-spiced-popcorn"},{"id":"46035","title":"Oatmeal Bowl Breakfast Cookies","ingredients":"oats
leavening agents, baking soda
sugars, brown
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
vanilla extract
seeds, flaxseed
spices, cinnamon, ground
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened","directions":"1) Add all dry ingredients to large mixing bowl, stir until well combined.
2) Add Chocolate Chips and stir again until thoroughly distributed.
3) Add in oil, vanilla, and milk, stirring to thoroughly moisten all ingredients.
5) Let rest for aprox.
half an hour while preheating oven to 350 degrees F.
6) line baking sheets with parchment (or grease).
7) Scoop dough with large ice cream/cookie scoop and drop onto prepared baking sheet.
Flatten each cookie.
8) bake for about 25-30 minutes or until firm.
Allow to cool on the baking sheet for 5 minutes before removing to a flat surface to cool completely.
Note: Prep time does not include dough \"rest\".","url":"https://recipe.bluelayer.org/recipe/46035/oatmeal-bowl-breakfast-cookies"},{"id":"46028","title":"Cocoa Dusted Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated","directions":"Preheat oven to 325 degrees F.
In a large bowl combine all four ingredients, stirring and tossing, stirring and tossing until cocoa is evenly distributed.
Pour onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 8 minutes.
Stir.
Bake another 8 minutes.
Remove from oven and allow the mixture to cool on the cookie sheet.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46028/cocoa-dusted-chex-mix"},{"id":"46025","title":"Butterscotch Oat Squares Recipe","ingredients":"oats
sugars, brown
butter, without salt
vanilla extract","directions":"Mix oats and brown sugar, fold in butter and vanilla.
Divide mix proportionately in 2 ungreased 8-inch square pans, spread proportionately.
Bake at 375 degrees F. for about 10 min or possibly till it looks golden brown-brown.
Squares will be soft, but will harden when cold.
Allow to cold for 5 min, then mark in squares with a sharp knife.
Loosen edges and allow to cold before removing from pans.
NOTES:* Easy butterscotch oatmeal pan cookies - The easiest cookies (actually cookie-like objects) to make.
My mother makes these, I do not know where the recipe is from.
Yield: makes 30-40.
Difficulty: easy.
Time: 5 min preparation, 15 min cooking and cooling.
Precision: approximate measurement OK.","url":"https://recipe.bluelayer.org/recipe/46025/butterscotch-oat-squares-recipe"},{"id":"46002","title":"Energy Bites (Mock Larabar)","ingredients":"cranberries, dried, sweetened
blueberries, raw
nuts, walnuts, english
spices, cinnamon, ground","directions":"Blend all ingredients in a food processor.
Pour into a bowl and shape into small round balls.
(I use a cookie scoop).
Wrap each ball in plastic wrap.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/46002/energy-bites-mock-larabar"},{"id":"45999","title":"Maple-Bacon Biscuit Bake","ingredients":"bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 475F Thoroughly grease an 8\" square or 9\" round pan.
Syrup: Chop the cooked bacon into 1/2\" pieces.
Combine the bacon with the remaining syrup ingredients, stirring until well combined.
Spread in the bottom of the prepared pan.
Biscuits: Whisk the dry ingredients together in a bowl.
Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
Add the milk or buttermilk, stirring to make a sticky dough.
Drop the dough in heaping tablespoonfuls atop the syrup in the pan.
A tablespoon cookie scoop, slightly overfilled, works well here.
Bake the biscuits on the middle rack of the oven for 10 minutes.
Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown.
Remove the biscuits from the oven, and IMMEDIATELY turn the pan over onto a serving plate.
If you leave the biscuits sitting in the pan after you remove it from the oven, the bacon/maple topping will start to set up and it will be difficult to get it out of the pan.
Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
Pull biscuits apart to serve.","url":"https://recipe.bluelayer.org/recipe/45999/maple-bacon-biscuit-bake"},{"id":"45996","title":"Healthy Brie Crisps","ingredients":"cheese, brie
butter, without salt
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
spices, pepper, red or cayenne
salt, table
spices, paprika","directions":"Combine butter and cheese in the food processor and mix until creamy.
Add remaining ingrdients and blend until dough almost forms a ball in the food processor.
Shape into a roll 2 inches roiund and wrap tightly in plastic wrap.
Refrigerate overnight.
Slice rolls into 1/4 inch pieces- place 2 inches apart on cookie sheet and bake at400 degrees for 10-12 minutes or until edges are golden brown.
Cool on rack.
Sprinkle with paprika.","url":"https://recipe.bluelayer.org/recipe/45996/healthy-brie-crisps"},{"id":"45980","title":"Whole Wheat Walnut Bagels (Soft Bagels)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
nuts, walnuts, english
water, bottled, generic
honey","directions":"Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising.
Add the walnuts in the case inside the machine designated for toppings and additions.
When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls.
Cover the dough with a damp cloth, and let it rest for 20 minutes.
Punch down again to let the air out and roll out the dough to 20 cm in length.
Place the dough so the longer side lies sideways.
Roll the dough somewhat loosely.
Seal the edges and the seam tightly.
Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
Using the bottom of your palm, flatten one of the edges.
Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8.
Form to make it into your desired shape.
Let the dough rest again on a parchment lined cookie sheet.
It is done when the dough has loosened and puffed up.
It took 30 minutes at 30C today.
Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil.
About 80C, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
Place a piece of paper towel on the working surface for draining the dough right after boiling.
Preheat oven to 220C.
Add and dissolve honey into the hot water.
Insert the dough, and boil both sides 15 seconds each.
When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
Reduce the oven temperature to 200C, bake the dough for 15~17 minutes or until golden brown.
The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process.
Try baking the bagel with pumpkin seeds.
They'll look very cute.","url":"https://recipe.bluelayer.org/recipe/45980/whole-wheat-walnut-bagels-soft-bagels"},{"id":"45968","title":"Sugar Free Oatmeal Raisin Cookies","ingredients":"oats
sweetener, syrup, agave
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
raisins, seeded","directions":"Preheat oven to 350 degrees F.
Grease cookie sheet.
Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1 teaspoon vanilla extract.
Add oats and Splenda, flour, salt, cinnamon and baking powder to the butter mixture.
Drop by teaspoons onto cookie sheet 1-2 inches apart.
Bake 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/45968/sugar-free-oatmeal-raisin-cookies"},{"id":"45961","title":"Gg's Roasted Spicy Pecans","ingredients":"butter, without salt
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
spices, pepper, black
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Preheat oven to 375 degrees.
Melt butter in saucepan.
Add next 5 ingredients and mix well.
Add pecans and coat well with spiced butter.
Spread on cookie sheet in one layer and bake until one shade darker, about 8 to 10 minutes.
DO NOT OVERCOOK.
You can also add shredded Parmesan cheese after cooking.","url":"https://recipe.bluelayer.org/recipe/45961/ggs-roasted-spicy-pecans"},{"id":"45959","title":"Maple Syrup Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 180C
Mix butter, vanilla sugar, maple syrup and salt
Sift in the flour and mix well
Make little dots using your piping bag (I used 1cm fluted piping tip)
Bake for about 14 minutes","url":"https://recipe.bluelayer.org/recipe/45959/maple-syrup-butter-cookies"},{"id":"45930","title":"Buttery French TV Snacks","ingredients":"nuts, almonds
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Position 2 oven racks in top third and bottom third of oven.
Preheat oven to 325 degrees.
Line two cookie sheets with parchment paper.
In a food processor, grind nuts, sugar and salt to a fine meal.
In a mixer, beat flour and butter together on low speed until texture is sandy.
Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers.
Do not use wet fingers: the cookies will collapse.
Pinch off about a teaspoon of dough and place in palm of your hand.
With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid.
Cookies need not be perfectly smooth or equal size.
Place on parchment about 1 inch apart.
Bake about 15 minutes, rotating cookie sheets halfway through.
Cookies should be turning golden brown on edges.
Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.","url":"https://recipe.bluelayer.org/recipe/45930/buttery-french-tv-snacks"},{"id":"45926","title":"Gluten Free Chocolate Chip Cookies","ingredients":"oil, corn, peanut, and olive
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
honey
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl Stir together wet ingredients in a smaller bowl Mix wet ingredients into dry Form 1 balls and press onto a parchment lined baking sheet Bake at 350 for 7-10 minutes Cool and serve.","url":"https://recipe.bluelayer.org/recipe/45926/gluten-free-chocolate-chip-cookies"},{"id":"45918","title":"Toasted Pecan Butter Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees.
Break each pecan half into 2 or 3 pieces.
Cream butter and sugar with a mixer until pale.
With mixer running, add vanilla and salt, then reduce speed to low.
Gradually add flour, beating until just incorporated.
Stir in pecans until distributed evenly.
Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).
Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart.
Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes.
Let cool on sheets on wire racks for 5 minutes.
Transfer cookies to wire racks, and let cool.
Cookies will keep, covered, for up to 2 days.
Dust with confectioners' sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/45918/toasted-pecan-butter-cookies"},{"id":"45878","title":"Easy Just-Mix Almond Cookies","ingredients":"wheat flour, white, cake, enriched
nuts, almonds
sugars, granulated
oil, olive, salad or cooking
vanilla extract","directions":"Put all the ingredients in a bowl and mix well.
You can put everything in a bag and mix if you want.
When it's all mixed in, start pre-heating the toaster oven.
Form the dough into balls and lightly press down with your hands.
Place in a toaster oven plate lined with aluminium foil.
Place in your toaster oven or oven, cover with foil and bake for 10-11 minutes.
Bake until it turns a nice golden colour.
(I baked them for 11 minutes.)
They will crumble easily while they're still hot, so leave them to cool.
They'll turn crunchy once cooled down.
If you are using a cookie cutter: Sandwich between two sheets of plastic wrap and roll it out with a rolling pin to a thickness of around 5 mm - 1 cm.
Leave it in the freezer for about 1.5 hours to 2 hours.
Cut into any shape you like, bake, and they'll be done in no time!
This is what they'll look like.
I made my cookies very thin so I just baked them for 5 minutes without pre-heating the oven.
(Around a thickness of 5 mm).","url":"https://recipe.bluelayer.org/recipe/45878/easy-just-mix-almond-cookies"},{"id":"45862","title":"Chocolate Lace Cornucopias","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Heat oven to 350F (180C).
Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling.
Stir in chocolate until completely melted.
Gradually stir in flour and nuts until well blended.
Drop by level tablespoonfuls 4 inch apart, onto foil-lined cookie sheets.
Bake 10 minutes.
Lift foil and cookies onto wire racks.
Cool 3 to 4 minutes or until cookies can be easily peeled off foil.
Remove foil; finish cooling cookies on wire racks that have been covered with paper towels.
Place several cookies, lacy side down, on foil-lined cookie sheet.
Heat at 350F (180C).
for 2 to 3 minutes or until lightly softened.
Remove from foil, 1 at a time, and roll, lacy side out, to form cones.
Cool completely.
Just before serving, fill with whipped cream.","url":"https://recipe.bluelayer.org/recipe/45862/chocolate-lace-cornucopias"},{"id":"45857","title":"Shortbread \"Fingers\"","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger.
Decorate tombstones with crosses and writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/45857/shortbread-fingers"},{"id":"45854","title":"Apricot Cookies","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
wheat flour, white, all-purpose, unenriched
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 375.
Cream butter and cream cheese until smooth.
Add flour until dough pulls away from the sides of the bowl.
Refrigerate for 1 hour.
On a lightly floured surface, roll dough 3/4 inch thick.
Cut out 1 1/2 inch rounds with a cookie cutter.
Gather dough scraps, reroll and cut out a 2nd round of cookies.
Discard any left over dough (do not overwork dough).
Place cookies on an ungreased baking sheet, 2 inches apart.
Using the back of a 1/2 teaspoon, make a dent in the center of each cookie.
Scoop 1/2 teaspoon of preserves into each dent.
Bake for 7 to 10 minutes, or until cookie bottoms begin to brown.
Allow to cool completely.
Sprinkle with powdered sugar before serving.","url":"https://recipe.bluelayer.org/recipe/45854/apricot-cookies"},{"id":"45848","title":"German Gossamer Crisp Spice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
apples, raw, with skin
spices, cloves, ground
spices, cardamom
spices, pepper, red or cayenne
butter, without salt
molasses
sugars, brown","directions":"In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and red pepper; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add molasses and brown sugar.
Beat until combined.
Beat in flour mixture just until combined.
Divide dough in half; cover and chill for 1 hour or until easy to handle.
Preheat oven to 375F
On a lightly floured surface roll half of the dough at a time to a 1/16 inch thickness.
Using a 2-inch round scalloped cutter, cut out dough.
Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in preheated oven for 5 to 6 minutes or until edges are browned.
Transfer cookies to wire racks; cool.
Makes about 66.
TO STORE: Place in layers separated by waxed paper in an airtight container, cover.
Store at room temperature.
Better Homes Christmas Cookies.","url":"https://recipe.bluelayer.org/recipe/45848/german-gossamer-crisp-spice-cookies"},{"id":"45843","title":"Deep Dish Apple Butter Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
egg, white, raw, fresh
sugars, granulated
water, bottled, generic
vinegar, distilled
butter, without salt
pumpkin, raw
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground
egg, white, raw, fresh
egg, white, raw, fresh
milk, canned, condensed, sweetened","directions":"Using pie shell ingredients, blend together flour, sugar, & salt.
Cut in shortening.
Add egg white, vinegar, and water.
Mix well.
On floured work surface, roll out 1/4 inch (or less) thick.
Place in deep pie dish and trim overhanging edges.
You will have extra dough left--set it aside for now.
Preheat oven to 425F.
Using filling ingredients, combine apple butter, pumpkin, sugar, salt, & spices in bowl.
Stir in slightly beaten egg whites.
Gradually add milk & mix well.
Pour into pie shell.
Lightly brush exposed pie crust with egg white.
Cover edges of shell with foil.
Bake for 25 minutes.
While baking, use cookie cutters to cut shapes out of remaining pie dough.
Brush tops of dough shapes with egg white & place in your own pattern on top of filling (I usually do hearts or stars).
Remove foil from pie shell edges & return to oven for 15 more minutes until set.","url":"https://recipe.bluelayer.org/recipe/45843/deep-dish-apple-butter-pumpkin-pie"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.
Add any of the following flavor combinations to the base mix.
French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.
Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.
Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).
Toasted Almond - 2 teaspoons almond extract.
Coconut - 2 teaspoons coconut extract.
Hazelnut - 2 teaspoons hazelnut extract.
Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.
Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.
Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.
Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.
Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.
Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.
Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.
Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.
Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.
Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.
Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45818","title":"Butter Cookies with Raisins","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Using electric mixer, beat butter, sugar and salt in large bowl until creamy.
Mix in vanilla.
Add flour and raisins; mix until smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; refrigerate until firm, about 2 hours.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375F.
Butter 2 large baking sheets.
Cut each dough log into 1/4-inch-thick slices.
Place slices on prepared baking sheets, spacing 1 inch apart.
Bake until cookies are golden, about 10 minutes.
Cool slightly on baking sheets.
Transfer to racks; cool completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/45818/butter-cookies-with-raisins"},{"id":"45812","title":"Mostaccioli for Basilica","ingredients":"cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
spices, cinnamon, ground
spices, cloves, ground
leavening agents, baking soda
honey
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps.
Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water.
Stir until a smooth, sticky dough forms.
Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick.
Flour the dough lightly and roll over it once or twice with a rolling pin to even it out.
Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet.
Bake at 325 degrees F (165 degrees C) for 15 minutes.
Remove from pan to cool.
To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan.
Bring to a boil, stirring occasionally.
Brush over the cooled cookies.
The icing will crystallize and harden as it dries.","url":"https://recipe.bluelayer.org/recipe/45812/mostaccioli-for-basilica"},{"id":"45806","title":"Vegan Quick Biscuits With Maple Butter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
beverages, almond milk, unsweetened, shelf stable
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian","directions":"Heat oven to 375 degrees.
Whisk together flour, baking powder and salt in a large bowl.
Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps.
Work quickly so the margarine does not melt.
Add nondairy milk and stir with a wooden spoon until just combined.
Do not overwork.
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick.
Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet.
Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden.
Remove biscuits from oven immediately and transfer to a wire rack to cool.
Make the maple butter: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy.
Refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/45806/vegan-quick-biscuits-with-maple-butter"},{"id":"45802","title":"Rugelach (Cream Cheese Cookies) Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and cream cheese together.
Beat in flour little by little.
Knead dough lightly.
Chill 1 hour and then divide dough into two.
Prepare filling by combining ingredients (except maple syrup) and set aside.
Preheat oven to 350 degrees.
Roll out dough into 1/16 of an inch thick.
Cut into 16 pie-shaped wedges.
If dough is sticky, dust with some flour.
Spread a tsp.
of filling on wedge, and roll up the wedge, starting at the widest edge.
Place on ungreased cookie sheet and drizzle with a little maple syrup.
Bake for 15-18 min.","url":"https://recipe.bluelayer.org/recipe/45802/rugelach-cream-cheese-cookies-recipe"},{"id":"45788","title":"Chocolate Walnut Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
nuts, walnuts, english","directions":"Melt chocolate over a double boiler, stirring until smooth.
Remove from the heat and whisk in 1/2 cup of sugar and the corn syrup, then the rum.
In a separate bowl, stir together the vanilla wafer crumbs and walnuts.
Add the chocolate mixture to the nut mixture and stir until well blended.
Place the remaining 1/2 cup of sugar in a shallow bowl.
Roll the dough into 1 inch balls and roll the balls in the sugar to coat evenly.
Cover and refrigerate at least overnight for best flavor.
These can be refrigerated up to 5 days.","url":"https://recipe.bluelayer.org/recipe/45788/chocolate-walnut-rum-balls"},{"id":"45757","title":"Homemade Sunflower Seed Butter","ingredients":"seeds, sunflower seed kernels, dried
oil, canola
salt, table","directions":"If you use raw sunflower seeds like I do, it's best to roast them first.
I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop.
Let them cool for a few minutes.
Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth.
You may have to scrape the sides down occasionally.
Add a little more oil if the mix is still not binding.
If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time.
Using something granulated like sugar or Sun Crystals might require more oil.
Store in the refridgerator, and if the oil separates, mix before using.
Yields about 1 cup.","url":"https://recipe.bluelayer.org/recipe/45757/homemade-sunflower-seed-butter"},{"id":"45743","title":"Frosted Apricot Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cheese, parmesan, hard
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
Combine flour, sugar, baking powder and salt.
Cut in margarine and cream cheese until mixture resembles coarse meal.
Spoon in coconut and preserves, mix well.
Drop dough by teaspoonful onto greased cookie sheet.
Bake 15 to 18 minutes; until lightly browned.
Cool before frosting.","url":"https://recipe.bluelayer.org/recipe/45743/frosted-apricot-cookies"},{"id":"45731","title":"Flocking Cookies With Colored Sugars","ingredients":"sugars, granulated
sugars, granulated","directions":"to suggest the textural effect of an elegant flocked fabric or trim, generously sprinkle a fairly fine grained colored sugar over areas already decorated with royal icing or powdered sugar icing BEFORE the icing had a chance to set; immediately shake off excess sugar.
For the best effect the sugar used for flocking should be a color similiar to the icing underneath.
Depending on the look you desire, you can flock a large flat area or only the raised piped details ofa design.","url":"https://recipe.bluelayer.org/recipe/45731/flocking-cookies-with-colored-sugars"},{"id":"45729","title":"Basil Parmesan Fans","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
salt, table
cream, sour, cultured
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried","directions":"Using two knives or a pastry blender, cut butter into flour and salt until mixture resembles fine crumbs; stir in the sour cream with a fork until incorporated well and you've made a ball of dough.
Divide the resulting pastry dough into 4 portions; wrap each portion in plastic wrap and refrigerate for at least 8 hours or overnight.
Pre-heat oven to 350F degrees.
Mix together the cheese, garlic powder, and dried basil; divide into 4 portions.
Roll each portion of the pastry into a rectangle, about 12x6 inches, on a well-floured board and sprinkle with a portion of the cheese mixture.
Fold ends to meet in center, forming a square; sprinkle with a portion of the cheese mixture.
Fold in the previously-folded edges to meet in the center, sprinkle with a portion of cheese mixture, then fold lengthwise in half (as if you were closing a book).
Flatten the dough lightly, sprinkle with remaining cheese mixture, then fold lengthwise again.
Cut approximately 3/16-inch slices on the folded edge and place slices on an un-greased cookie sheet.
Bring the ends of each slice together to form a fan shape.
Bake until light brown, about 20 to 25 minutes.
Makes about 48 fans, which make nice appetizers.","url":"https://recipe.bluelayer.org/recipe/45729/basil-parmesan-fans"},{"id":"45722","title":"Sweet Potato Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 450 degrees.
Sift flour, baking powder, and salt into bowl.
Add sugar and stir to mix.
In seperate bowl, combine the sweet potatoes with the milk and melted butter.
Mix well until evenly blended.
Stir the dry ingredients into the sweet potato mixture to make a dough.
Turn onto a lightly floured surface and knead lightly just to mix, 1-2 minutes.
Roll or pat out the dough to 1/2 inch thickness.
Cut out into rounds with 1 1/2 inch cookie cutter.
Arrange rounds on a greased cookie sheet.
Bake until puffed and lightly golden, about 15 minutes.
Serve the biscuits warm.","url":"https://recipe.bluelayer.org/recipe/45722/sweet-potato-biscuits"},{"id":"45716","title":"Homemade Granola Without Nuts","ingredients":"sugars, brown
water, bottled, generic
oats
honey
spices, cinnamon, ground","directions":"Place brown sugar and water in a large microwavable bowl and dissolve the sugar in the water for 2-3 minutes (I stir after each minute to check on the progress).
Add the oatmeal and mix until well coated.
Add honey or cinnamon or any other ingrediens you desire.
Mix well.
Line a couple cookie sheets with parchment paper.
(Cookie sheets wih sides will make it easier to stir.)
Place the oatmeal mixture in a thin layer onto sheets.
Bake at 275 for one hour, stirring every 15 minutes.
Let cool and place into air tight container.
Will keep for about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/45716/homemade-granola-without-nuts"},{"id":"45711","title":"Original Cheese Tempters","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Blend the butter, cheese, salt and cayenne pepper together until well combined.
Stir in the flour and mix well.
Shape dough into 3 rolls about 1 1/2 inches in diameter.
Wrap the rolls in plastic wrap and refrigerate until firm.
Preheat oven to 375 degrees F (190 degrees C).
Cut rolls into 1/8 to 1/4 inch thick slices.
Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set.
Let cool on wire wracks before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45711/original-cheese-tempters"},{"id":"45696","title":"Chocolate Crack -- Saltine Toffee Squares","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 375.
Line a jelly roll pan with foil.
Coat with nonstick spray.
Cover the bottom of the pan with a single layer of saltine crackers.
Melt butter and sugar over med-low heat.
Whisk until butter melted and mixture begins to boil.
Boil for 3 minutes, whisking constantly.
All the sugar granules should be melted.
Carefully pour over the crackers.
Bake for 5-6 minutes until bubbly.
The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
Remove from oven and sprinkle with chocolate chips.
Let rest for a couple minutes until choc chips begin to get glossy and soft.
Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
Cool completely.
*Best results when cooled in in the fridge.
Cut or break into pieces.","url":"https://recipe.bluelayer.org/recipe/45696/chocolate-crack-saltine-toffee-squares"},{"id":"45688","title":"Cheese Wafers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spices, pepper, red or cayenne","directions":"Combine all ingredients.
Shape into a roll 1 1/2 inches in diameter.
Wrap in waxed paper; chill.
Slice and place on a cookie sheet.
Bake at 350F for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45688/cheese-wafers"},{"id":"45687","title":"Peanut Butter Snacks","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
honey
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix everything together.
Roll into bite size balls.
Place on cookie sheet with wax paper.
Refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/45687/peanut-butter-snacks"},{"id":"45674","title":"Pigs in a Blanket","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
lard
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut sausage into 3 inch lengths and split into quarters.
Cut lard into dry ingredients.
Add milk until a small ball is formed.
Roll out to 1/4 in thick.
Cut into 3 inch squares
Roll up a piece of sausage in the pastry.
Place on cookie sheet and bake 425 for 15 to 20 min.","url":"https://recipe.bluelayer.org/recipe/45674/pigs-in-a-blanket"},{"id":"45673","title":"Crispy Sweets","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
syrup, maple, canadian
spices, nutmeg, ground
spices, cinnamon, ground","directions":"Wash the potatoes well.
Cut each potato in half lengthwise, then cut each half lengthwise into 3 wedges.
In a medium sized skillet, heat the oil over medium-high heat.
Place half of the potatoes in the hot oil, turning and cooking until they are crispy and brown.
Remove the potatoes from the skillet and drain on paper towels.
Place on a cookie sheet and keep warm in a 200 oven.
Repeat with the remaining potatoes.
In a shallow bowl, combine the syrup, nutmeg, and cinnamon.
Using a pastry brush, brush the potato wedges with the syrup mixture; serve immediately.","url":"https://recipe.bluelayer.org/recipe/45673/crispy-sweets"},{"id":"45671","title":"Italian Sesame Seed Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Set racks in middle and upper part of oven.
Preheat oven to 350F.
Cream butter and sugar together.
Mix flour and baking powder together.
Add to butter mixture, mixing well.
Stir in 1/2 cup water and mix to form dough.
Roll on floured board to about one inch thick.
Cut in pieces about 2 inches by 1 inch.
Roll each piece in sesame seeds.
Arrange pieces on a greased baking sheet.
Bake until golden brown, about 30 minutes.
Cool on wire rack.
Store at room temperature in airtight tin or plastic container.","url":"https://recipe.bluelayer.org/recipe/45671/italian-sesame-seed-cookies"},{"id":"45663","title":"Carl Reiner Cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (180 degrees C).
Cream the cheese and oleo together.
Add the flour, sugar and nuts.
Mix well.
Drop dough by teaspoon onto ungreased cookie sheet.
Flatten thin with wet fingers.
Bake for 10 minutes.
Let cool before removing from pan.","url":"https://recipe.bluelayer.org/recipe/45663/carl-reiner-cookies"},{"id":"45646","title":"Dutch Kletskopjes (Lacy Almond Cookies)","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
nuts, almonds","directions":"Knead all ingredients into a firm ball.
Shape into marble-sized balls and arrange far apart on buttered cookie sheet.
Flatten with fork or knife dipped in cold water.
Bake in 375 oven until golden.
Remove from cookie sheet with spatula.
The dough should have melted and become lacy, very thin, and crisp.
Cookies should be 3\" in diameter.","url":"https://recipe.bluelayer.org/recipe/45646/dutch-kletskopjes-lacy-almond-cookies"},{"id":"45631","title":"Cranberry Pecan Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract
spices, cinnamon, ground
salt, table
nuts, pecans
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Meaure the oats and puffed rice into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, maple syrup, vanilla extract, cinnamon, and salt.
Whisk until very smooth.
Pour wet ingredients over cereal and stir until evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 30 minutes.
Remove sheet from the oven, stir the pecans into the granola, and bake for an additional 1015 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with the dried cranberries, and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45631/cranberry-pecan-granola"},{"id":"45628","title":"Homemade Cliff Bars (No Bake!)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, flaxseed
cranberries, dried, sweetened
nuts, walnuts, english
syrup, maple, canadian
sugars, brown
nuts, cashew nuts, raw
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat.
Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff).
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack.
Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Variations:.
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips).
Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts.
Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts.
Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup.
Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.","url":"https://recipe.bluelayer.org/recipe/45628/homemade-cliff-bars-no-bake"},{"id":"45627","title":"Yummy Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350.
In a saucepan over low heat, melt the chocolate chips and butter; stir until smooth.
Remove from heat and stir in sweetened condensed milk.
Combine flour and baking powder, and gradually stir into the chocolate mixture; stir until well-combined.
Drop by teaspoons on to ungreased cookie sheets.
Bake at 350 for 8-10 minutes.
Do not overbake.","url":"https://recipe.bluelayer.org/recipe/45627/yummy-chocolate-cookies"},{"id":"45617","title":"Bread Machine Pizza Crust","ingredients":"sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45617/bread-machine-pizza-crust"},{"id":"45601","title":"Athenas Special Snowballs","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Start by making a batch of rice krispie treats using the following classic recipe: Melt the butter and marshmallows together in a large microwaveable bowl in 30 second intervals, stirring in between each interval.
Add the Rice Krispies and mix well.
To make the snowballs: Using your hands, roll spoonfuls of the Rice Krispie treat mixture into various sized balls.
Melt the dipping chocolate according to the packages directions.
Dip the Rice Krispie balls into the melted chocolate and place on a cookie sheet covered in wax paper.
(You might find it necessary to freeze the balls for about 10-15 minutes if they are too soft to dip in the chocolate.)
Once all of the balls have been dipped in chocolate, place in the freezer for about 30 minutes to allow the chocolate to harden.
Before serving, sprinkle with powdered sugar to resemble snow.
Can also be used with white dipping chocolate.
*If using the full Rice Krispie treat recipe, you will probably need two 7-ounce tubs of the Bakers Dipping Chocolate.
If cutting the recipe in half, one tub should be sufficient.","url":"https://recipe.bluelayer.org/recipe/45601/athenas-special-snowballs"},{"id":"45599","title":"English Toffee with Almonds","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"First, generously spray a cookie sheet with nonstick spray, set aside.
Process the almonds to a medium crush for topping, set aside.
In a medium saucepan, combine butter, sugar and water.
Cook and occasionally stir over medium heat to 300 degrees F. This should take about 25 minutes or so.
Use a candy thermometer!
(Note: Be careful not to leave the stove after the candy reaches 250 degrees F or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)
As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.
When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips.
Let the chips soften on the hot toffee and spread them with a spatula to cover.
Immediately sprinkle the crushed almonds on the wet chocolate.
Chill and break into manageable pieces.
Enjoy mes amis!","url":"https://recipe.bluelayer.org/recipe/45599/english-toffee-with-almonds"},{"id":"45587","title":"Peanutbutteriest Cookies Ever","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the peanut butter, butter, and white sugar until smooth.
Stir in the water and vanilla.
Combine the flour and salt; stir into the peanut butter mixture.
Drop by rounded spoonfuls onto an ungreased cookie sheet.
Press down lightly using the tines of a fork.
Bake for 10 to 15 minutes in the preheated oven.
Let cookies cool completely before removing from baking sheets.","url":"https://recipe.bluelayer.org/recipe/45587/peanutbutteriest-cookies-ever"},{"id":"45575","title":"Curried Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, curry powder
spices, caraway seed
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"In a large bowl, mix flour, baking soda, curry powder, and caraway seeds.
Add the margarine and cut it in until the mixture resembles coarse crumbs.
Add the buttermilk and honey to the flour mixture.
Stir to make soft dough.
Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes.
If dough seems too dry, add a little more buttermilk.
If it seems too sticky, add a little more flour.
Preheat oven to 375 degrees F.
Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick.
Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/45575/curried-soda-bread"},{"id":"45560","title":"Cheese Crispers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne","directions":"Set oven to 350 degrees.
Prepare a greased cookie sheet.
In a bowl, blend all ingredients.
Shape into small balls.
Flatten with a fork.
Bake for 15 minutes.
Note: the mix from the cheese Crispers can be prepared ahead, and stored in the fridge until ready to bake.","url":"https://recipe.bluelayer.org/recipe/45560/cheese-crispers"},{"id":"45554","title":"JELL-O Easter Egg Crispy Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
strawberries, raw
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave margarine in large microwaveable bowl on HIGH 25 sec.
or until melted.
Stir in dry jelly powder.
Microwave 15 sec.
; mix well.
Add marshmallows; toss to evenly coat.
Microwave 1-1/2 min.
or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
(Caution: Bowl might be hot.)
Add cereal; mix well.
Press cereal mixture onto bottom of 13x9-inch pan sprayed with cooking spray.
Cool 10 min.
Cut into 24 egg shapes using 2-inch cookie cutter.","url":"https://recipe.bluelayer.org/recipe/45554/jell-o-easter-egg-crispy-treats"},{"id":"45530","title":"Italian Meatballs","ingredients":"pork sausage, link/patty, unprepared
beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
spices, garlic powder
spices, oregano, dried
spices, basil, dried
parsley, fresh
water, bottled, generic","directions":"Pre-heat oven to 350.
In a large bowl mix together all ingredients excluding water.
Use water to make mixture the right consistence.
Roll small amount into equal sized balls.
Place on ungreased cookie sheet 1/2 inches apart.
Bake for 25-30 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/45530/italian-meatballs"},{"id":"45511","title":"Chocolate Coated Marshmallows","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
nuts, pecans","directions":"Melt chocolate, peanut butter and butter.
Add nuts.
Dip large marshamallows into chocolate.
Put on saran wrap covered cookie sheet and freeze til firm.","url":"https://recipe.bluelayer.org/recipe/45511/chocolate-coated-marshmallows"},{"id":"45486","title":"The Heart Healthiest Chocolate Chip Cookies","ingredients":"oil, canola
nuts, walnuts, english
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend walnuts in food processor 30 seconds, or until ground into a fine meal.
Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally.
Transfer to bowl.
Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil.
Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl.
Stir oat flour mixture into walnut mixture.
Cool 10 minutes.
Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets.
Flatten cookies with bottom of drinking glass dipped in water.
Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry.
Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/45486/the-heart-healthiest-chocolate-chip-cookies"},{"id":"45481","title":"Chocolate Butter Cookie Dough","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate","directions":"Follow the master butter cookie recipe.
Add both of the melted chocolate after sugar has been creamed with butter.
Suggested cookies:
Pinwheels with butter cookie dough; classic cut-outs garnished with icing ir melted white chocolate; Linzer cookies filled with blueberry, raspberry or apricot jams; crescents coated with sugar.","url":"https://recipe.bluelayer.org/recipe/45481/chocolate-butter-cookie-dough"},{"id":"45456","title":"White Chocolate Peanut Butter Snowballs","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Line cookie sheet with aluminum foil.
Using mixer, beat peanut butter and butter until smooth and creamy.
Add powdered sugar 1/2 cup at a time until smooth.
Roll mixture into 1 inch balls with damp hands.
Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
Melt white chocolate chips and oil in double broiler.
Remove from heat.
Dip balls in chocolate until completely covered.
Place balls onto wax paper and refrigerate for 30 minutes until firm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45456/white-chocolate-peanut-butter-snowballs"},{"id":"45455","title":"Raw Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
chocolate, dark, 70-85% cacao solids
water, bottled, generic
syrup, maple, canadian
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
syrup, maple, canadian
chocolate, dark, 70-85% cacao solids
vanilla extract
salt, table","directions":"To Make the Chocolate Chips:
Place all ingredients in Vita-Mix and blend until smooth.
Place in piping bag and pipe chocolate chips onto Teflex sheet.
Dehydrate overnight at 118 degrees.
Keep in refrigerator in a sealed container until ready to use.
To Make the Cookies:
Mix all ingredients except chocolate chips in a medium-sized bowl by hand.
Stir in 1 cup chocolate chips.
Form into 3-inch cookies and press a few extra chocolate chips into the top of each cookie.
Dehydrate (see Notes) on screens overnight at 118 degrees.","url":"https://recipe.bluelayer.org/recipe/45455/raw-chocolate-chip-cookies"},{"id":"45452","title":"Dessert Pizza Shells","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Dissolve the yeast and the skim milk powder in the water.
Add the sugar or honey and stir well to dissolve.
Let this sit for about 10 minutes.
Add the apple juice and combine well.
Put all of the flour in a large mixing bowl.
Add the salt and combine.
Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough.
Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.
Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).
Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight.
Go with a dough shell that is at least 18 inch thick.
Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings.
The pizza shell should like like a pie or tart shell.
Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.
Bake it completely.
This baked crust will then be ready to take various toppings.
In a few situations you might want to only par -bake the crust -- when doing a baked apple pizza, for example.
Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work.
Using fresh fruit will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese and fruit.
Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor.
A dusting of confectioners' sugar looks good and goes a long way in the taste department.
Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.","url":"https://recipe.bluelayer.org/recipe/45452/dessert-pizza-shells"},{"id":"45437","title":"Chocolate Peanut Butter Rice Krispy Balls","ingredients":"peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a double boiler over low heat melt chocolate and set aside.
In a medium sized bowl combine all other ingredients.
Blend well until mixture forms a dough.
Roll into 1-inch balls.
Using a toothpick or fork, dip the balls into the melted chocolate until well coated.
Place onto a cookie sheet lined with wax paper or parchment.
Refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45437/chocolate-peanut-butter-rice-krispy-balls"},{"id":"45432","title":"Perfect Crispy Rice Cereal Treats (Fruit Flavored)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
candies, marshmallows
butter, without salt","directions":"Take a pan or baking dish approximately 13x 9 x2 inch size.
Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
Spray inside pan (including lining) with non-fat cooking spray.
Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
Add half of the marshmallows and stir constantly over LOW HEAT to melt them.
Be careful not to let them stick or burn to the bottom of the pan.
It is essential that you do not rush this step!
Remove the pan from the heat.
Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
Stir gently but quickly with buttered or silicone spatula.
Pour crispy rice mixture into prepared pan.
Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
Turn treats out of pan, peel off foil/paper and cut into squares.
Store in an airtight container.
TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
Tip To speed up cooling place in freezer 15 minutes.
Tip: Will last 2 days at room temperature or 6 weeks in the freezer.","url":"https://recipe.bluelayer.org/recipe/45432/perfect-crispy-rice-cereal-treats-fruit-flavored"},{"id":"45429","title":"Chocolate Christmas Cookies (No-Bake)","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, marshmallows","directions":"Line cookie sheet with parchment paper and set aside.
Place sugar, milk, cocoa powder and butter into a large heavy saucepan.
Stir over medium heat until well combined.
Turn heat to high and boil rapidly for 1 minute and take off heat.
Add vanilla, rolled oats, coconut and marshmallows.
Stir until marshmallows are melted.
Drop using a tablespoon on cookie sheet rough shaped into round cookies.
Chill in refrigerator for at least 1 hour, remove from sheet and store them back in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45429/chocolate-christmas-cookies-no-bake"},{"id":"45427","title":"Traditional Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt.
Mix well.
Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.
Stir in the milk.
The dough will be sticky.
Dust your work surface with some flour.
Turn the dough onto the floured surface.
Gently fold each side toward the center.
Pick up the dough and dust the work surface with additional flour.
Return the dough to the floured surface and fold each side towards the center again.
Turn the dough over and press it out to 1-inch thickness.
Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.
Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan.
Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart.
Let the biscuits rest for 15 minutes before baking.
Bake until golden brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45427/traditional-southern-biscuits"},{"id":"45399","title":"Chocolate Chip Cookie Dough Balls","ingredients":"nuts, cashew nuts, raw
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
vanilla extract
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"In a powerful food processor add cashews and process until the consistency of peanut butter.
You may have to scrape down the sides of the bowl a few times.
Add maple syrup, stevia, vanilla extract, butter extract and salt.
Process until combined.
Add cashew mixture into a bowl and stir in flour, until incorporated.
Stir in chocolate chips.
Roll dough into little balls and place on a parchment lined plate or cookie sheet.
Place plate in the freezer or refrigerator until firm.
Once dough is firm place in a freezer safe baggie and store in a freezer for up to 3 months or store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45399/chocolate-chip-cookie-dough-balls"},{"id":"45380","title":"Oatmeal cookies with nuts & chocolate","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
oats
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Put flour, baking powder, salt, brown sugar, oatmeal, nuts, chocolate and vanilla sugar in a bowl
Add the water and oil and mix it all together thoroughly
form the cookies and place them on a baking plate with 5 cm between each
Bake in oven at 347F for 10 minutes or until they become light brown
Take out and let them cool for about 5-10 minutes","url":"https://recipe.bluelayer.org/recipe/45380/oatmeal-cookies-with-nuts-chocolate"},{"id":"45360","title":"Appetizer Sausage Balls in Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, paprika
salt, table
cheese, cheddar
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt","directions":"Mix in a large bowl the flour, curry, paprika, salt and cheese.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
With hands shape into a ball.
Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls.
In a large skillet, over medium heat, fry until well browned.
Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls.
Then shape dough evenly around balls.
Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden.
Serve with toothpicks as appetizers.","url":"https://recipe.bluelayer.org/recipe/45360/appetizer-sausage-balls-in-blankets"},{"id":"45351","title":"Ez-Est Stuffed Mushrooms -- My \"bestest\"!","ingredients":"mushrooms, white, raw
pork sausage, link/patty, unprepared
cheese, parmesan, hard
butter, without salt","directions":"Wipe mushrooms with damp paper towel to clean.
Cut off dry end of stems, Slice off remaining stem, dice finely and put aside.
Put a few sausages in blender at a time and blend until chopped.
Mix chopped sausages, stems and cheese together then stuff into whole mushroom caps.
Place cap side down on cookie sheet, drizzle with melted butter, and bake at 350 dg.
for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/45351/ez-est-stuffed-mushrooms-my-bestest"},{"id":"45350","title":"Chili Seeds","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
spices, chili powder
spices, garlic powder
spices, pepper, red or cayenne","directions":"Mix all the ingredients in a large bowl.
Spread out on a cookie sheet.
Bake at 300F for 20 minutes, stirring every 5 minutes, until seeds are lightly brown and toasty.
Cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45350/chili-seeds"},{"id":"45345","title":"Basic Dark Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
vanilla extract","directions":"Place the chopped chocolate in a large heatproof mixing bowl and set aside.
Heat the heavy cream in a saucepan over medium heat until it is just about to boil.
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
Let it sit for 2 minutes.
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Mix the cream and chocolate together with a rubber spatula or a whisk, working out any lumps of chocolate so that they are fully melted.
Add the butter and vanilla and continue to stir.
If the chocolate or butter stops melting before all the lumps have dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Set the ganache aside and let it cool before using.
The ganache should be about the consistency of smooth peanut butter when its ready to ice a cake.
For cakes: Cool the ganache almost to room temperature.
Place the cake on a wire rack set over parchment or waxed paper (to catch any ganache that may drip), and ice the cake as you would with traditional icing (see Icing a Cake, page 14).
If the ganache sets before you finish icing the cake, reheat it over a double boiler, then bring it down to room temperature again to finish the cake.
For cupcakes: Cool the ganache to room temperature and fill a pastry bag fitted with a large star tip.
Ice the cupcakes as you would with traditional icing (see Filling a Pastry Bag and Piping, page 11).
If the ganache stiffens, warm it between the palms of your hands or place it near a heated oven until it becomes pliant again.
For cookies: The ganache can be used when its still warm, as long as its firm enough not to drip off the edges of the cookies.
Fill a pastry bag and cut a small hole (no tip necessary), then pipe about 1 teaspoon onto each cookie (see Sandwich Cookies, page 58).
For truffles: While it is still warm, pour the ganache into a prepared 8-inch square baking pan as directed in the recipe for Double Chocolate Truffles (page 172).
For ice cream: Spoon warm ganache over your favorite ice cream and serve immediately.
The ganache can be kept in a heatproof airtight container in the refrigerator for up to 2 weeks or frozen for up to 8 weeks.
To reheat, place the container in a pan of simmering water, so that the water comes about halfway to three-quarters of the way up the sides of the container.
Heat it until the sides have melted, then transfer it to a bowl and melt it fully over a double boiler.
The main pitfall in preparing ganache is its tendency to break, whereby the cocoa butter fats pull away from the rest of the mixture and refuse to emulsify.
A broken ganache will result in congealed fat separated from the chocolate when it sets, a problem that is both unattractive and unpalatable.
Breaking is more common with milk or white chocolate ganaches, which have a much higher percentage of cocoa butter content than dark chocolates.
The easiest way to fix a broken ganache is to take half your ganache and reheat it over a double boiler until it is liquefied.
Take the other half and put it in the refrigerator, so that the separated fat solidifies.
Then mix the two halves together, stirring vigorously.
The warm ganache will remelt the fat in the cooler ganache, and the stirring action should help it emulsify with the cream and chocolate.","url":"https://recipe.bluelayer.org/recipe/45345/basic-dark-chocolate-ganache"},{"id":"45342","title":"Soft Crust Pizza Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1 c. hot water.
Mix 3 c. water, salt, and sugar.
Add in yeast mix.
Stir in flour till well blended.
Divide and spread dough with well greased hands onto 4 well greased cookie pans (or possibly 6 large pizza pans).
Dough is quite sticky.
Mix Sauce ingredients.
Spread on pizzas.
Toppings: Use a combination of cheeses to equal 1 1/2 pounds or possibly more (Mozzarella, Monterey Jack, Cheddar, Parmesan).
Add in as desired: 2 pounds sausage (browned), 2 pounds hamburger (browned), pepperoni, canned mushrooms, olives, green pepper, pineapple chunks, etc.
Bake at 350 to 375 degrees for 20- 30 min or possibly till done.","url":"https://recipe.bluelayer.org/recipe/45342/soft-crust-pizza-recipe"},{"id":"45329","title":"Fiber One Chocolate Haystacks","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz).
Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper.
Refrigerate until set (about 1/2 hour).
Can freeze portions until ready to eat.","url":"https://recipe.bluelayer.org/recipe/45329/fiber-one-chocolate-haystacks"},{"id":"45309","title":"Thai Peanut Granola","ingredients":"peanut butter, smooth style, without salt
sauce, hot chile, sriracha
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
oil, canola
spices, garlic powder
spices, coriander seed
spices, ginger, ground
oats
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F.
In a medium bowl combine peanut butter, sriracha, soy sauce, vinegar, oil, garlic powder, cilantro, and ginger.
Stir in oats, peanuts, and coconut.
Spread onto a cookie sheet and bake for 15 minutes.
Stirring once halfway through cooking.
Let cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45309/thai-peanut-granola"},{"id":"45276","title":"Refrigerator Protein Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
beverages, protein powder whey based
oats","directions":"Mix syrup and peanut butter together in large saucepan over medium heat until smooth.
Add protein powder and stir until blended.
Take off of heat and stir in oatmeal.
When well mixed, quickly transfer to large baking dish or cookie sheet and spread evenly.
Refrigerate until cool.","url":"https://recipe.bluelayer.org/recipe/45276/refrigerator-protein-bars"},{"id":"45263","title":"Claire's Birthday Biscuits (dog treat)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F
With a fork, combine flour and baking powder in a bowl
In separate bowl, mix peanut butter and milk with fork
Add the wet mixture to the dry mixture and mix well (again, with a fork!)
Turn dough out on a lightly wheat floured surface and knead 5-6 times
Roll out to 1/4 inch thick and cut shapes (use cookie cutter or small juice glass)
Place cut outs on a greased cookie sheet and bake for 20 minutes or until lightly browned
Cool on a wire rack then store in an air-tight container for up to 7 days (if they last that long!)","url":"https://recipe.bluelayer.org/recipe/45263/claires-birthday-biscuits-dog-treat"},{"id":"45260","title":"The Best No Bake Chocolate Oatmeal Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, marshmallows","directions":"Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted.
Add sugar and cocoa powder and stir until well blended.
Turn heat to high and boil for 3 minutes.
Take off of heat and add marshmallows.
Once marshmallows are well blended, add vanilla.
Add coconut and oats and mix well.","url":"https://recipe.bluelayer.org/recipe/45260/the-best-no-bake-chocolate-oatmeal-cookies"},{"id":"45259","title":"Roasted Parsnips and Carrots with a Touch of Thyme","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat oven to 425 degrees F.
Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly.
Dont make them too small.
Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.
Spread on rimmed cookie sheet and roast for 20 minutes, then test.
They should be fork-tender.
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.
You could even cut them like French fries and surprise your family!
They may not know the difference.","url":"https://recipe.bluelayer.org/recipe/45259/roasted-parsnips-and-carrots-with-a-touch-of-thyme"},{"id":"45244","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet.
Put the flour, baking powder and salt into a large mixing bowl.
Add the vegetable shortening and toss it to coat with the flour.
Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl.
This does not take long; when the mixture looks like irregular lumps you have mixed enough.
Add the milk all at once and stir to moisten all the flour and shortening.
Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
Pat the dough into a circle about 1/2 to 3/4 of an inch thick.
Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits.
Bake 15-18 minutes or until the tops are lightly browned.
Serve hot with butter and honey.","url":"https://recipe.bluelayer.org/recipe/45244/baking-powder-biscuits"},{"id":"45239","title":"Frosty Noggin","ingredients":"alcoholic beverage, distilled, rum, 80 proof
chocolate, dark, 70-85% cacao solids
eggnog
ice creams, vanilla","directions":"Combine all ingredients in a blender.
Blend until smooth.
Pour into a parfait glass and top with whipped cream, if desired.
This can also be garnished with a few drops of green creme de menthe and a rolled cookie.","url":"https://recipe.bluelayer.org/recipe/45239/frosty-noggin"},{"id":"45208","title":"Honey Walnut Coins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
butter, without salt
sugars, granulated
honey","directions":"Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes.
Add sugar, and beat until pale and fluffy, 3 minutes more.
Beat in 1/3 cup honey.
Reduce speed to low.
Add flour mixture and beat until just combined (dough will begin to pull together).
Shape into a disk, and wrap in plastic.
Refrigerate at least 1 1/2 hours (or up to 2 days).
Preheat oven to 325F Let dough stand at room temperature for 10 minutes.
Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment.
Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/45208/honey-walnut-coins"},{"id":"45203","title":"Simple Sour Cream Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured","directions":"Heat the chocolate chips in a bowl over hot water until melted.
Remove from heat and beat in sour cream.
Easy!
Use for on cakes, cookies, muffins or whatever you fancy.","url":"https://recipe.bluelayer.org/recipe/45203/simple-sour-cream-chocolate-frosting"},{"id":"45186","title":"Dark and Soft Dinner Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table","directions":"Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer.
If you are using instant yeast, just mix.
If you are using regular yeast, warm the milk, water and honey or honey/molasses and \"proof\" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
Mix and knead until youve formed a smooth, slightly sticky dough.
Its a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually itll smooth out.
Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour.
It may not have doubled in size, but should be just a bit puffy.
Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
Cover with a kitchen towel and place in a warm place for about 2 hours.
They may not have doubled in size, but will appear puffy.
Bake the rolls in a preheated 350F oven for about 25 minutes, or until lightly browned.
Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).","url":"https://recipe.bluelayer.org/recipe/45186/dark-and-soft-dinner-rolls"},{"id":"45185","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Sift dry ingredients into mixer w/dough hook.
Cut butter into small cubes and add to mixture.
Mix with dough hook to incorporate butter.
(If no mixer just cut-in with a fork) Add the milk, gradually, still mixing.
Dough should be soft but not sticky, add more flour if needed.
Place dough on a floured surface pat or roll out to about a one inch thickness.
Cut with a biscuit cutter, cookie cutter or cup/glass rim and place on a baking sheet.
Brush the tops with a little milk and bake in the oven for 20 minutes or until just turning brown on top.","url":"https://recipe.bluelayer.org/recipe/45185/baking-powder-biscuits"},{"id":"45130","title":"Hot and Spicy Gingersnaps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, brown
sugars, granulated
molasses
egg, white, raw, fresh
sugars, granulated","directions":"Preheat oven to 350.
Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
Beat the butter in a mixing bowl until fluffy.
Add brown sugar and 1/2 cup sugar and blend.
Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
Add the flour mixture 1/3 at a time and combine well after each addition.
Spread 4 tablespoons of sugar on a small plate.
Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated.
Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper.
Bake for 8-10 minutes or until nicely browned.
Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
*A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.","url":"https://recipe.bluelayer.org/recipe/45130/hot-and-spicy-gingersnaps"},{"id":"45129","title":"Smucker's Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Cream butter& sugar, stir in vanilla.
Mix in flour and salt.
Chill dough 2 hours (I never do this).
Shape rounded teaspoons of dough into balls.
Place on ungreased cookie sheet,flatten shighlty.
Indent centers and fill with jam.
Bake at 375 for about 12 minutes.
Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.","url":"https://recipe.bluelayer.org/recipe/45129/smuckers-thumbprint-cookies"},{"id":"45123","title":"Cinnamon Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
sugars, powdered","directions":"Take fresh unrinsed pumpkin seeds and toss with coconut oil.
Toss in cinnamon.
Spread on cookie sheet.
I lined mine with a teflon sheet.
Bake at 300 degrees until nicely toasted, 10-15 minutes.
The coconut oil works great for this because it can reach a higher heat without scorching.
Transfer to a dish while still hot and toss with powdered sugar -- more or less to your liking.","url":"https://recipe.bluelayer.org/recipe/45123/cinnamon-pumpkin-seeds"},{"id":"45121","title":"Spice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh","directions":"Preheat the oven to 350 degrees.
Combine flour, baking soda, cinnamon, ginger, cloves, salt, and cayenne pepper.
Cream butter and sugars until light and fluffy.
Add molasses and mix until combined.
Add egg whites and mix until everything is incorporated.
Slowly add dry ingredients to the butter/sugar mixture until everything is combined.
Roll dough into 1-inch balls and bake for 8 minutes.
Cookies should be soft on the inside and crunchy on the outside.","url":"https://recipe.bluelayer.org/recipe/45121/spice-cookies"},{"id":"45101","title":"One Hour Buttermilk Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift and measure flour and resift with baking powder, sugar, salt and soda.
Cut in shortening.
Dissolve yeast in warm water.
Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
roll and cut with biscuit cutter.
Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/45101/one-hour-buttermilk-rolls"},{"id":"45093","title":"Vanilla Frosting for Cutout Cookies","ingredients":"sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"mix all ingredients together until smooth.
color with food coloring if desired.","url":"https://recipe.bluelayer.org/recipe/45093/vanilla-frosting-for-cutout-cookies"},{"id":"45076","title":"Frozen Whipped Cream Dollops","ingredients":"cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"With mixer on medium speed, beat heavy cream into soft peaks.
Add confectioners' sugar and vanilla.
Beat until stiff peaks form.
Transfer to piping bag fitted with star tip.
Squeeze dollops onto parchment lined cookie sheet.
Freeze 3 hours.
Keep in freezer for up to 1 month in an airtight container.
These are great in coffee too!
:)","url":"https://recipe.bluelayer.org/recipe/45076/frozen-whipped-cream-dollops"},{"id":"45073","title":"Fruit Rolls","ingredients":"strawberries, raw
sweetener, syrup, agave
lemon juice, raw","directions":"Place an oven rack in the center of the oven.
Preheat the oven to 170 degrees F or the lowest setting on the oven.
Line a rimmed heavy baking sheet with a silicone baking mat.
Place the strawberries, agave and lemon juice in a blender.
Blend until smooth.
Pour the puree onto the prepared baking sheet.
Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.","url":"https://recipe.bluelayer.org/recipe/45073/fruit-rolls"},{"id":"45037","title":"Graham Cracker Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey
sugars, granulated
spices, cinnamon, ground","directions":"Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute.
Add the honey and mix until combined.
Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
Repeat with the remaining flour.
Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
Empty the dough onto a lightly floured surface and gently push it together.
Form it into a flat disk 1 to 2 inches thick.
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.
Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
If baking immediately, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
Lightly flour the top of the disk and begin rolling the dough.
Lift and rotate the dough between each roll to prevent it from sticking.
Repeat the process until the dough is between 1/8 and 1/4 inch thick.
Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.
To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork.
Sprinkle the dough with the sugar mixture.
Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color.
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
These graham crackers also taste great when coated in dark chocolate.
Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).","url":"https://recipe.bluelayer.org/recipe/45037/graham-cracker-dough"},{"id":"45032","title":"Peanut Butter Cookie Protein Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
honey
vanilla extract
beverages, protein powder whey based
oats","directions":"Put the peanut butter and butter in glass dish and microwave for 30 seconds.
Take this out and stir till melted together.
Add in vanilla and sweetener and stir till combined.
Next, add in the protein powder and stir till combined.
Add in the oats and stir till combined.
Depending on what kind/how much sweetener you use, you may need to add a bit more or a bit less oats.
You want a nice thick batter.
Pour into parchment paper lined 8x8 pan and pat out.
Refrigerate till solid.
Cut into bars and wrap individually.
Keep refrigerated till ready to use.
Here's the protein break down if you cut into 12 bars for the ingredients I used.
Peanut butter - 56 grams.
Protein Powder 56 grams.
Oats 10 grams.
Total 122 grams protein for the whole recipe.
This calculates to around 12 grams of protein per bar.","url":"https://recipe.bluelayer.org/recipe/45032/peanut-butter-cookie-protein-bars"},{"id":"45010","title":"Lorna Doones' Scotch Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated","directions":"On wax paper sift or possibly mix well with a fork the above ingredients.
1 teaspoon vanilla
In large bowl, mix butter and vanilla on medium speed.
Add in flour mix and beat till well blended.
Shape into acorn size balls.
Put on ungreased cookie sheet.
Flatten with fork dipped in flour.
Bake for 15 to 20 min n 300 degree oven till edges are lightly brown.
Cold, store in tight container.
Makes 36.","url":"https://recipe.bluelayer.org/recipe/45010/lorna-doones-scotch-shortbread-recipe"},{"id":"45006","title":"Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup)","ingredients":"onions, raw
celery, raw
mushrooms, portabella, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
spinach, raw
spices, basil, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done.
About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken.
Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45006/chicken-popeye-soup-chicken-and-spinach-pot-pie-soup"},{"id":"45003","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Set oven rack to middle position.
Preheat oven to 275F.
Have two ungreased 8-inch cake pans ready.
Food Processor Method.
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
Process the sugars for 1 minute or so, until the sugar is very fine.
Add the butter and pulse until the sugar disappears.
Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together.
Remove the dough from the plastic bag and knead it lightly until it holds together.
Electric Mixer or by Hand.
Use superfine granulated sugar for the best texture and be sure to soften the butter.
In a medium bowl, whisk together the sugars.
In a large bowl, cream the butter with the sugars until light and fluffy.
With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
If using the mixer, add the flour in 2 parts.
For Both Methods.
Divide the dough into 2 equal parts.
Pat each half into an ungreased 8-inch round cake pan.
Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
Prick the rest of the dough all over with the tines of the fork.
(this keeps the shortbread even and creates the traditional design).
Bake for 60-70 minutes or until pale golden (do not brown).
For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
Cool in the pans, on a wire rack, for 10 minutes.
Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
Transfer the wedges to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/45003/scottish-shortbread"},{"id":"44993","title":"Hazelnut Balls","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
butter, without salt","directions":"Preheat the oven to 350F.
Place the hazelnuts on a baking sheet and roast for about 15 minutes.
Remove from the oven and lower the oven temperature to 325F.
While the hazelnuts are still hot, rub them in a dish towel to remove most of their skin (some skin will remain).
Cool completely.
Place the hazelnuts and the remaining ingredients in a food processor and pulse until the mixture almost forms into a ball.
Transfer the dough to a work surface and work it to a smooth ball.
Place level teaspoonfuls of dough between the palms of your hands and roll into smooth balls.
Place the balls on 2 ungreased baking sheets with a little space between them.
Refrigerate for 10 minutes.
Remove the baking sheets from the refrigerator, place in the oven, and bake one at a time for about 15 minutes, or until the bottoms are golden.
Remove from the oven, place the baking sheet on a wire rack, and let cool briefly (otherwise the cookies will crack), then place the cookies on a wire rack to cool completely.
To freeze the cookies, place them side by side in a foil pan lined with wax paper, cover with foil, and place in a zip-top bag.","url":"https://recipe.bluelayer.org/recipe/44993/hazelnut-balls"},{"id":"44990","title":"Lulus Lemon Crunch Pie","ingredients":"nuts, almonds
spices, ginger, ground
butter, without salt
milk, canned, condensed, sweetened
cream, fluid, heavy whipping
lemon juice, raw","directions":"1 Lightly oil an 18 20cm (7 8 inch) spring-release cake tin, line the base with grease-proof / non-stick baking parchment.
You could make this in a pie dish if you would prefer, then you can skip the parchment paper lining.
2 Blitz the cookies and toasted almonds together in a food processor for about a minute until roughly chopped, empty into a bowl and then mix in the melted butter and stir until evenly distributed.
3 Press this mixture firmly into the base of the lined cake tin or pie dish, and refrigerate for a minimum of 30 minutes.
4 Zest all 4 lemons (without the Pith please!)
and then juice them too, you should get about a cup-full of juice and also the zest.
5 Empty the cans of condensed milk into a bowl and stir in the cream give it a good stir, make sure it is well mixed together.
6 Now, stirring constantly, add the lemon zest and juice a little bit at a time, as you do this the mixture will really start to thicken up, go on get those arm muscles working!
7 Pour the thickened mixture over the chilled cookie base and refrigerate overnight.
8 Remove carefully from cake tin and sprinkle with toasted almonds for decoration if desired.
Leave whole and serve on a pretty dish to impress your guests or serve in wedges / slices when the time comes!
Note:
OK so we dont always plan these things enough in advance to chill them overnight, so in a pinch 6 hours serious chilling minimum will make it just thick enough to remove from the cake tin and stand on its own 2 feet, but I really recommend overnight for best results!
Obviously if you are making this in a pie dish it doesnt matter as much but at least you wont have a gloopy soupy dessert to serve if you chill it for the right amount of time.","url":"https://recipe.bluelayer.org/recipe/44990/lulus-lemon-crunch-pie"},{"id":"44985","title":"Church Window Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt margarine and chocolate chips over water (or in microwave) and cool.
Pour and mix with marshmallows, nuts and coconut.
Pour on wax paper and form into rolls.
Refrigerate, remove wax paper, and cut into slices, and serve.","url":"https://recipe.bluelayer.org/recipe/44985/church-window-cookies"},{"id":"44982","title":"Jake's Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry
butter, without salt
syrups, corn, light
sugars, brown
spices, cinnamon, ground","directions":"Cream butter, sugar, syrup & cinnamon for filling.
Roll or pat dough into a 12 x 18 rectangle.
Spread filling over dough.
Roll up from long side.
Cut into 12 equal pieces.
Place in lightly greased or parchment lined baking pan.
Cover & let rise 1 hour, or till dough is doubled in size.
Bake at 350 for 25 - 30 minutes.
Invert pan on parchment covered cookie sheet & cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/44982/jakes-cinnamon-rolls"},{"id":"44979","title":"Tuscan Rosemary and Pine Nut Bars","ingredients":"nuts, pine nuts, dried
butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350 degrees.
Place a rack at the middle level.
Spread the pine nuts on a cookie sheet and place in the oven.
Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes.
Watch carefully; pine nuts burn easily.
Remove from the cookie sheet and set aside.
Meanwhile, in a medium saucepan, melt the butter over medium heat.
Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts.
Then stir in the flour to make a stiff dough.
Spread and pat the dough evenly into an ungreased 8-inch square baking pan.
bake until the bars are golden and firm at the edges, about 20 minutes.
Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares.
Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula.
The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.","url":"https://recipe.bluelayer.org/recipe/44979/tuscan-rosemary-and-pine-nut-bars"},{"id":"44964","title":"Shean Trubhais Oatcakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
syrup, maple, canadian
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F and lightly flour a cookie sheet.
Sift the flour, baking soda and salt together, then combine with the oatmeal.
Mix in the syrup then the buttermilk to form a stiff dough.
(a tablespoon or more buttermilk may be added to get good consistency).
Divide the dough in two.
Knead-one half at a time-on lightly floured surface, and roll out to about a 1/4 inch thick circle.
Cut each circle into to 4 wedges and put on cookie sheet.
Bake 20-30 minutes.
Enjoy with honey or jam!","url":"https://recipe.bluelayer.org/recipe/44964/shean-trubhais-oatcakes"},{"id":"44963","title":"Mom's Hot Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
leavening agents, baking soda
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"Heat milk and shortening in large bowl in microwave until shortening melts.
Meanwhile, dissolve yeast and pinch of sugar into warm water.
In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
Stir in half the flour mixture into the milk mixture.
Stir in the yeast mixture, then stir in the remaining flour.
Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
Whisk together baking powder and last portion flour.
Stir into the batter.
Cover bowl with a plate and let rise in refrigerator 12-24 hours.
Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours.
Bake at 400 degrees for about 15 minutes or until done.
PARKERHOUSE METHOD.
Roll dough out on floured board to about 3/8\" thick.
Place on cookie sheet and brush with melted butter.
Fold each one almost in half.
CLOVERLEAF METHOD.
By hand, shape dough into 1\" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
Put remaining dough back into fridge and use within the next few days.
Makes great cinnamon rolls too.","url":"https://recipe.bluelayer.org/recipe/44963/moms-hot-rolls"},{"id":"44957","title":"Zucchini Cobbler","ingredients":"squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground","directions":"In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
Remove from heat and set aside.
In a large bowl, combine flour and 2 cups sugar.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
Press half of remaining butter mixture into bottom of a cookie sheet.
Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
Sprinkle with 1 teaspoon cinnamon and sugar.
Bake 35 to 40 minutes at 375, or until top is golden.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/44957/zucchini-cobbler"},{"id":"44953","title":"Uncooked Ornaments Recipe","ingredients":"salt, table
water, bottled, generic
cornstarch
water, bottled, generic","directions":"Mix and heat in saucepan the water and salt.
Mix and stir cornstarch and water.
Pour cornstarch mix into first mix.
Stir over heat.
Roll out between two pcs of waxed paper and cut out with cookie cutter.
Does not require baking.
Let the cookies air dry for 2 to 3 days.
Then paint.
Yield: 3-4 dozen.","url":"https://recipe.bluelayer.org/recipe/44953/uncooked-ornaments-recipe"},{"id":"44952","title":"Oatmeal Raspberry Bar Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
jams and preserves, apricot","directions":"Heat oven to 350 degrees.
Butter a 8\" sq pan and set aside.
Mix all the ingredients together except the Jam.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread jam to within 1/4\" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake 35 to 40 minutes and allow to cool on rack before cutting into 2x1-1/2\" bars.","url":"https://recipe.bluelayer.org/recipe/44952/oatmeal-raspberry-bar-cookies"},{"id":"44885","title":"Cinnamon Crackers","ingredients":"seeds, flaxseed
nuts, almonds
sugars, granulated
spices, cinnamon, ground
water, bottled, generic","directions":"Preheat oven to 275 degrees.
Mix together dry ingredients, then add water.
Spread mixture on cookie sheet on silicone baking mat.
Cover with waxed paper and roll or pat out to even thickness -- thinner is better, but thickness must be uniform so that edges do not overcook.
Score into squares using a pizza cutter.
Bake for about 1 hour, until crispy.
Crackers will continue to crisp as they cool.
Allow to cool, then break apart on scores.","url":"https://recipe.bluelayer.org/recipe/44885/cinnamon-crackers"},{"id":"44883","title":"Oreo biscuits - no baked healthy choice!","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Dark layer: Stir flour, cocoa powder and honey and make a fluffy dough.
Let it stay in a fridge for 20 minutes
Filling: blend properly shredded coconut with coconut oil, then add honey and let it stay in a fridge again
Use some sharp round shaped lid or your cookie cutter and let your Oreo stay in a fridge again","url":"https://recipe.bluelayer.org/recipe/44883/oreo-biscuits-no-baked-healthy-choice"},{"id":"44868","title":"Honey Oatmeal Bread","ingredients":"oats
honey
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put oats, honey, salt, and butter (if using) into a large bowl.
Pour boiling water over and let sit till barely warm.
Add yeast and flour, mixing well.
Turn out onto floured counter and knead for 5 minutes.
Add flour as necessary because this can be a sticky dough due to the honey and oats.
Put dough back into bowl, cover with a cloth, and let rise for 1 hour.
Turn dough out onto floured counter, punch down, divide into 2 loaves.
Place loaves on a lightly greased cookie sheet (or 1/2 sheet pan), cover with cloth again and let rise for 45 minutes.
Preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/44868/honey-oatmeal-bread"},{"id":"44852","title":"Sweet Potato Biscuits","ingredients":"sweet potato, raw, unprepared
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"In large bowl, mash potatoes, sugar and butter.
In separate bowl combine dry ingredients.
Add dry ingredients to potato mixture mixing well.
Cover, let sit at room temperature at least four hours.
Roll out thick (1 inch) on floured board.
(If dough is too sticky, work in more flour).
Cut with biscuit cutter.
Place on lightly greased cookie sheet about 2 inches apart.
Bake in preheated oven at 400F for 15-20 minutes.
Serve hot with orange butter.
Makes 2 dozen biscuits.","url":"https://recipe.bluelayer.org/recipe/44852/sweet-potato-biscuits"},{"id":"44850","title":"Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees.
In large bowl, sift together dry ingrediants.
Gradually add enough cream to form a soft dough.
Kneed lightly on a floured board; handling dough gently.
Roll out to 1/2 to 3/4 inches in thickness.
Cut into 2-inch rounds or squares with a sharp knife or cookie cutter.
Arrange on an ungreased baking sheet.
Bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/44850/cream-scones"},{"id":"44820","title":"Date Cookies Pinwheels Recipe","ingredients":"dates, deglet noor
nuts, walnuts, english
sugars, granulated
water, bottled, generic","directions":"Cook together slowly about 20 to 25 min.","url":"https://recipe.bluelayer.org/recipe/44820/date-cookies-pinwheels-recipe"},{"id":"44799","title":"Chocolate Powdered Sugar","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened","directions":"In a small bowl stir together powdered sugar and unsweetened cocoa.
Chocolate Powdered Sugar is quite light in color.
Dark chocolate cookies show it off best.","url":"https://recipe.bluelayer.org/recipe/44799/chocolate-powdered-sugar"},{"id":"44798","title":"Banana \"Mutt\" cookies by Blondie","ingredients":"oats
oil, corn, peanut, and olive
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
bananas, raw","directions":"Preheat oven to 350F.
Mix all ingredients together thoroughly.
Drop small amounts of the mixture onto an ungreased baking sheet, and press flat with a fork.
Bake for approximately 15 minutes, then cool on a rack before serving.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44798/banana-mutt-cookies-by-blondie"},{"id":"44784","title":"Deborah's Divine Dinner Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Mix flour, baking powder and spices in large bowl.
Cut the butter into the flour mixture using a pastry cutter or two knives.
When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet.
Make as big or small as you would like.
You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
Melt remaining butter and mix in additional garlic powder.
Brush tops of biscuits.
If there is any left, take out halfway through baking and brush again.
Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
Serve warm as is, or with more butter!","url":"https://recipe.bluelayer.org/recipe/44784/deborahs-divine-dinner-biscuits"},{"id":"44779","title":"Jumbo Peanut Spiral Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
peanut butter, smooth style, without salt
water, bottled, generic
sugars, brown
spices, cinnamon, ground
oil, corn, peanut, and olive","directions":"For the filling: chop peanuts and mix in a bowl with brown sugar and cinnamon; set aside.
Put flour, butter, sugar, salt and peanut butter into food processor.
Mix until small pieces are formed.
Add water and mix until it just holds together.
Turn out on a floured flat surface and knead dough with floured hands one or two times just that dough holds together.
Divide it into two parts.
Layer plastic wrap on surface and well first part of dough with a floured rolling pin to a size of approximately 8.5 x 12.5 inches; set aside.
Do the same with the second part of the dough.
Sprinkle the filling onto this part of the dough.
Cover it with the other part of the dough.
Roll up from the short side to form a spiral.
The plastic wrap will be of help.
For Jumbo spirals roll up from the long side (a little bit tricky).
Cover in plastic wrap and put into the fridge for at least 30 minutes.
Meanwhile preheat oven (390F/200C).
Line a baking tray with parchment paper.
Take spiral out of the fridge and cut with a long knife into 1/4 - 1/2 inch thick slices.
Before each cutting put knife into very hot water.
Place spirals on baking paper with the aid of a cake shovel.
Bake for 15-20 minutes until slightly to light golden brown.
Take tray out of the oven and let cool spirals on tray for 5 minutes.
Using a cake shovel remove spirals from tray and let cool completely.
NOTE: the roll up and forming of the spiral as well as the cutting into slices can sometimes be a little bit tricky, be patient.
Cooking time is chill time and baking time.","url":"https://recipe.bluelayer.org/recipe/44779/jumbo-peanut-spiral-cookies"},{"id":"44762","title":"Real English Shortbread or 123 Shortbread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Beat sugar into the softened butter.
( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly.
Then pour this into the flour and beat until mixture is white.
drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown.
(not sure exactly how long, probably 10- 15 minutes.
You might want to double the recipe on this one, because you'll end up not being able to put these down.","url":"https://recipe.bluelayer.org/recipe/44762/real-english-shortbread-or-123-shortbread"},{"id":"44759","title":"Almond Lace Rolls Recipe","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"* Finely grnd These cookies require precision timing and fast action but the results are worth the trouble.
I make them for holidays and special occasions, but they are delicious anytime.
Preheat oven to 350.
Butter and flour baking sheet.
In a small, heavy pan, place all ingredients.
Cook over low heat, stirring constantly till butter melts.
Drop by teaspoonful: onto baking sheet (don't bake more than six at one time).
Bake at 350 for 7-9 min.
Cookies should be only slightly brown and still bubbling at the center.
Let cold only for a minute or possibly so till the edge is hard sufficient to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels.
Roll over the handle of a wooden spoon to get a cylinder shape and let cold till crisp.
Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
If cookies get too hard to roll over the spoon handle, place back in the oven for a few moments.
Store cookies in an airtight cookie jar or possibly tin.
They will keep for a long time, and can be made well ahead of the holiday season.
Variations: These cookies also can be left flat-make them smaller if you do which; however, they do not have the flair of the rolled lacy effect.
Or possibly roll ends of cooled cookies in melted chocolate.
Yield: 2 dozen.","url":"https://recipe.bluelayer.org/recipe/44759/almond-lace-rolls-recipe"},{"id":"44758","title":"Granola","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
nuts, almonds
sugars, brown
water, bottled, generic
oil, canola
honey
molasses
salt, table
spices, cinnamon, ground
vanilla extract","directions":"Combine first 6 ingredients in a very large bowl.
Heat syrup ingredients in a large kettle until sugar dissolves-DO NOT boil.
Pour syrup over dry ingredients and stir well to coat.
Spread mixture into 5 9x13 pans or cookie sheets with sides.
Bake at 300 degrees F for 20-30 minutes, stirring several times.
Can bake up to 15 minutes more for crunchier texture.
Cool.
Can add raisins or other dried fruit at this point.
Great for cereal, on yogurt, or baked in a granola bar recipe.","url":"https://recipe.bluelayer.org/recipe/44758/granola"},{"id":"44737","title":"Crescent Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
sugars, powdered","directions":"Preheat oven to 350 F. In the bowl of your stand mixer using paddle attachment, cream together the butter and sugar.
Add in the vanilla and water and mix together.
Stir in flour and salt.
Then fold in the pecans, making sure they are evenly distributed.
Using walnut-sized portions, roll dough into crescent or round ball shapes.
Place them on a parchment lined baking sheet, with just a little space between each.
Bake for 10 minutes at 350 F. Remove from oven.
While still warm, roll in the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/44737/crescent-cookies"},{"id":"44736","title":"No-Bake Peanut Butter Oatmeal Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Combine sugar, milk, and butter in a large saucepan; bring to a boil.
Cook at a boil, stirring constantly, for 2 minutes.
Remove saucepan from heat.
Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended.
Drop mixture by spoonfuls onto aluminum foil or waxed paper.
Cool until cookies are set.","url":"https://recipe.bluelayer.org/recipe/44736/no-bake-peanut-butter-oatmeal-cookies"},{"id":"44720","title":"Best No Cook Peanut Butter Fudge","ingredients":"butter, without salt
peanut butter, smooth style, without salt
vanilla extract
sugars, powdered
nuts, walnuts, english","directions":"Melt in a large sauce pan the butter and peanut butter.
Cook and stir until all is smooth and melted.
Remove from heat.
Add the vanilla.
Beat in the powsered sugar until smooth.
Add 1/2 cups walnuts if desired.
Pour into a buttered 8 x 8 pan or a greased cookie sheet.
Put into the refrigerater, cut when set (if you can wait that long).","url":"https://recipe.bluelayer.org/recipe/44720/best-no-cook-peanut-butter-fudge"},{"id":"44715","title":"Cranberry Maple Brown Butter Shortbread Cookies","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
salt, table
cranberries, dried, sweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.
Line two 12-count cupcake tins with baking cups, or use a square 9 inch baking pan lined with parchment paper.
Youll use the middle rack of the oven so position the rack now.
To make the brown butter:
In a small sauce pot, heat the 1/2 cup of butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes.
Remove from heat.
Using a small wire mesh strainer, pour the butter through the strainer into a medium bowl.
To make the brown butter shortbread cookies:
Into the bowl with the brown butter, add the sugar and flour and mix well with a wooden spoon.
Cover and refrigerate for 10 minutes.
If the dough is too stiff and cold, allow it to sit for a few minutes so that it becomes soft and pliable again.
Using a tablespoon, scoop out the dough and place it into the lined baking cups, using the spoon to spread and distribute evenly.
Or put all of the dough into the prepared cake pan, if you are making a cake instead of cookies.
Bake for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown.
Remove from the oven and allow the crust to cool on a rack while you make the cranberry maple filling.
Maple fruit topping:
In a sauce pot combine the maple syrup, salt, cranberries and vanilla.
Cook over medium heat until you reach a boil, then continue to cook for about a minute.
Remove from heat.
Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips.
Return cookies to oven and bake for an additional 8 to 10 minutes, or until chocolate chips begin to melt.
Remove from oven and allow to cool on a wire rack.
I removed the baking cups from the cupcake pan and allowed the cookies to cool in the baking cup liners on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44715/cranberry-maple-brown-butter-shortbread-cookies"},{"id":"44704","title":"Foolproof Southern Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular","directions":"Mix the ingredients gently in a bowl with a wooden spoon.
Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe).
Bake at 450 degrees F for 10-12 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/44704/foolproof-southern-biscuits"},{"id":"44703","title":"Microwave Basic Granola","ingredients":"oats
oil, olive, salad or cooking
sugars, brown
honey
spices, cinnamon, ground","directions":"In large bowl microwave oats for 1 minute then stir, microwave an additional minute.
In separate bowl, mix together oil, brown sugar, honey and cinnamon (will be thick).
Add mixture to oats, stir well.
Microwave for 1 minute and stir (mixture still a little gloppy).
Microwave 1 minute and stir (should be mixed well now).
Follow above step 2 more times for a total of 6 minutes in the microwave.
Spread out on a greased cookie sheet to cool.
Can add other ingredients such as coconut, nuts, raisins, the options are endless.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/44703/microwave-basic-granola"},{"id":"44687","title":"Colada Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
orange juice, raw
seeds, flaxseed
water, bottled, generic
carrots, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table","directions":"Grind the flax seed in a blender, food processor or coffee grinder.
Mix it with the water and let sit while you grate the orange peel.
Add the orange peel.
Combine the applesauce and the sugar.
Add to the flax/orange mixture.
Combine the flour, sugar, baking powder, salt, cinnamon and coconut in a medium sized bowl.
Add the carrot and stir.
Pour the flax/orange/applesauce/sugar mixture into the dry ingredients and stir until just combined.
Don't over stir.
Drop by tablespoons onto greased baking sheet.
Bake at 375 for 13 minutes or so.","url":"https://recipe.bluelayer.org/recipe/44687/colada-cookies"},{"id":"44645","title":"Okara Cookies in a Microwave with Dashida Flavor","ingredients":"okara
beef, grass-fed, ground, raw","directions":"Put all the ingredients in a plastic bag and mix well.
Press the mixture over the plastic bag and bring it together into a dough.
Place the dough on a chopping board, and roll it out over the plastic bag using a rolling pin as thinly as possible.
Cut the dough into pieces of your desired size over the plastic bag.
(Your knife won't get dirty this way.)
*To transfer the dough to a baking sheet * Cut the plastic bag open.
Place a piece of kitchen parchment paper and something flat (such as upside-down baking sheet or chopping board) over it.
2Hold the chopping board on the bottom of the stack and flip everything over.
You can transfer the dough onto a baking sheet without damaging it this way.
Remove the plastic bag.
Cook in a 500 to 600 w microwave for 5 minutes.Open the microwave door and let the steam out.
Cook it again if needed - watch it for doneness.
(Cook for 5 to 10 minutes in total).
If using an 800w microwave, heat for 2 minutes.
Open the door to let the steam out, and reduce to 500 or 600 w and heat for 30 more seconds.
Repeat this process as needed.
When the cookies are crispy and brittle they are done.
When you touch a cookie and it's still soft you have to cook it again.
The dough will get crispier as it cools down.
Whatever the wattage, the thin parts burn easily.
Don't leave the microwave while it's cooking!
You can make a big batch and keep them in the freezer.
They're good 'emergency snacks' when you're on a diet.
If you eat them with plenty of liquids you can stave off your hunger pangs.
Okara cookie in a microwave low in calories
Corn soup flavoured Okara cookies
This is the original okara recipe.
Easy Oven-baked Okara Cookies without any special tools.","url":"https://recipe.bluelayer.org/recipe/44645/okara-cookies-in-a-microwave-with-dashida-flavor"},{"id":"44630","title":"Ginger Chocolate Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
molasses
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Let margarine sit until it is slightly softened, then cream it together with sugars.
Add vanilla, applesauce, and molasses and stir well.
Add flour, baking soda, and salt and stir until a sticky dough forms.
Stir in chocolate chips and ginger.
Plop tablespoons of dough onto an ungreased cookie sheet.
Bake at 350 degrees for ten minutes.","url":"https://recipe.bluelayer.org/recipe/44630/ginger-chocolate-cookies"},{"id":"44612","title":"Shortbread Cookies","ingredients":"butter, without salt
cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl beat with eletric mixer softened butter, corn startch, icing sugar and flor.
Drop by teaspoonfuls on to ungreased cookie sheet.
You can add a chocolate Chip or a glazed cherrie to the top of the cookie.
Bake at 325 C for 17-25 minutes depending on the temperature of your oven.","url":"https://recipe.bluelayer.org/recipe/44612/shortbread-cookies"},{"id":"44610","title":"Spiced Savory Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
spices, coriander seed
peppers, sweet, green, raw
spices, cumin seed","directions":"Preheat oven to 300 F.
In a large bowl sift together the all-purpose flour, wheat flour, sugar, baking powder and salt.
Mix in the butter (cubed), yogurt and all of the other ingredients.
Work dough together with your hands until all the ingredients are well combined and you get a crumbled dough.
Wrap the dough in a plastic wrap or otherwise transfer to a storage bag and refrigerate for 15 to 30 minutes.
After 30 minutes, dust the dough and the work surface with some flour and roll out the dough using a rolling pin.
Roll it out evenly until the dough stretches out on all sides and becomes the thickness you like.
I rolled it to approximately 1/4 inch thickness (wanted it thin)
Using a cookie cutter dusted with flour, cut into desired shapes.
Arrange the cookies onto a baking tray and prick each cookie with a fork to prevent them from fluffing up.
Bake in a 300 F oven for 15 to 20 minutes or until the outside looks golden brown.
Remove from oven and allow them to cool.
Store in an airtight container.
Recipe adapted from a recipe from Divyas Cookbook.
And inspiration from My kitchen treasure.","url":"https://recipe.bluelayer.org/recipe/44610/spiced-savory-cookies"},{"id":"44594","title":"Truly Healthy Haystack Cookies","ingredients":"peanut butter, smooth style, without salt
honey
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
dates, deglet noor","directions":"Mix together peanut butter, honey, water and salt.
Combine flour, oats, coconut, pecans & dates.
Add wet ingredients to the dry and mix together.
Form balls the size of walnuts, pressing together lightly.
Place on parchment paper and bake at 350 degrees for 15 minutes or until lightly browned.
Makes 60 cookies.","url":"https://recipe.bluelayer.org/recipe/44594/truly-healthy-haystack-cookies"},{"id":"44554","title":"Savannah Cheese Wafers","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar","directions":"Using electric mixer, beat butter in medium bowl until light and fluffy.
Resift flour with salt and cayenne;add to butter and beat just until blended.
Add cheese and blend just until combined; do not overmix (dough will be crumbly).
Gather dough into a ball; divide into fourths and flatten into disks.
(Can be prepared ahead.Wrap and refrigerate up to 3 days or freeze up to 2 months.
Thaw dough before continuing.
).
Preheat oven to 400 degrees.
Roll 1 dough piece out between pieces of waxed paper to thickness of 1/8 inch.
Cut out rounds using a 2 inch plain or scalloped cookie cutter.
Repeat with remaining dough.
Gather up scraps, reroll and cut out additional rounds.
Transfer rounds to nonstick baking sheets (or to parchment covered regular baking sheets) and bake until golden, about 12 minutes.
Cool slightly and serve slightly warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/44554/savannah-cheese-wafers"},{"id":"44541","title":"Russian Tea Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
sugars, powdered","directions":"Preheat oven to 350 F.
In a large mixing bowl using an electric mixer, cream together the butter, sifted sugar and vanilla.
Set aside.
Sift together the flour and the salt, then mix into the butter mixture about one third at a time.
Stir in the nuts.
Using a spoon or a small cookie scoop to get the right amount, roll the dough into 1 inch balls, and place on an un-greased cookie sheet about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set but not brown.
Place the remaining powdered sugar in a bowl, and roll the cookies in it while they are still warm.
Allow to cool on wire racks, then roll them in the powdered sugar again once they have cooled off.
Makes about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/44541/russian-tea-cakes"},{"id":"44532","title":"Dry Roasted Almonds","ingredients":"nuts, almonds
salt, table","directions":"Heat oven to 350 degrees F.
Spread almonds on an ungreased cookie sheet.
Bake for 10-12 minutes or until they are golden brown and fragrant.
Note that because of their high oil content, the almonds will continue to roast after you remove them from the oven.
Check to make sure that the almonds have the proper crunch when bitten into.
It should taste toasted, not bitter or burnt.
Sprinkle with salt if desired.","url":"https://recipe.bluelayer.org/recipe/44532/dry-roasted-almonds"},{"id":"44517","title":"Tinklee's no bake chocolate oatmeal cookies","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oats","directions":"add first 4 ingredients into a large pot( u will b using this to mix everything in), heat on heat on high heat until all sugar is melted and it comes to a rolling boil, boil until it reaches 234*F or a softball stage(to test for this take a cup(reg drinking cup) and fill half way with cold water, place a spoonful of boiling mixture into water, u should b able to form into a ball that when taken out of the water will flatten) when u reach this stage take off heat and add your oatmeal and stir real good, you need to work real fast here, drop cookies by a spoonful onto waxpaper to cool, enjoy
variation- for chocolate- peanut butter
add 1/2 cup of peanut butter to the sugar mix and add 1/2 cup more oatmeal","url":"https://recipe.bluelayer.org/recipe/44517/tinklees-no-bake-chocolate-oatmeal-cookies"},{"id":"44502","title":"Granny's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour and buttermilk together until mixture is stiff but not dry.
It will be sticky On floured surface turn dough out.
Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle.
Pat dough out to about 1/2 in thick and cut with cutter.
In a cookie pan melt about 1/4 c butter flavored crisco (or reg.
Crisco) in a 425 degree oven When melted remove from oven, tilt to cover pan.
Then, tilt pan so extra oil runs to one end.
Take each bisquit and dredge in the oil so that both sides of bisquits are coated.
Place bisquits close together in pan (touching).
Now bake at 425 degrees F until the tops are brown.
THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED.
Hope you love these as much as we do.
Let me know how you like these.","url":"https://recipe.bluelayer.org/recipe/44502/grannys-biscuits"},{"id":"44467","title":"Macadamia and Ginger Anzac Biscuits (Cookies)","ingredients":"butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
spices, ginger, ground","directions":"Preheat oven to 180C (350F, Gas 4).
Grease baking trays and line with baking paper.
In a medium saucepan combine butter and golden syrup.
Place over a low heat and stir until blended and smooth.
Remove from heat.
Combine bicarb soda and boiling water then stir into mixture.
Add and combine remaining ingredients.
Form level tablespoons of mixture into balls and place on oven trays.
Space about 5cm apart and flatten slightly.
Bake about 15 minutes; until golden.
Biscuits will harden upon cooling.
Cool on trays.","url":"https://recipe.bluelayer.org/recipe/44467/macadamia-and-ginger-anzac-biscuits-cookies"},{"id":"44455","title":"Double Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
peanut butter, smooth style, without salt","directions":"In a medium bowl, combine flour, sugar, baking soda, and salt; cut in shortening and 1/2 cup peanut butter until mixture resembles coarse crumbs.
Blend in corn syrup and milk.
Shape into 2 x 12 - inch log.
Chill 1 to 2 hours or until firm enough to slice.
Preheat oven to 350F.
Slice dough into 1/4 - inch thick rounds.
Place half of rounds 2 inches apart on ungreased cookie sheets; spread each round with 1/2 teaspoon peanut butter.
Cover with remaining rounds to form a sandwich; seal edges with a fork.
Bake at 350F for 10 to 12 minutes or until browned.
Cool on wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/44455/double-peanut-butter-cookies"},{"id":"44448","title":"Tea Cookies I","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, walnuts, english
sugars, granulated","directions":"Beat together the butter and confectioners' sugar till creamy.
Add vanilla.
Mix the dry ingredients, stir into creamy mixture.
Blend well.
Add the nuts, mix well, roll the dough out into two balls.
Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls.
Place on ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown.
While still warm roll into confectioners' sugar, let cool and roll again.","url":"https://recipe.bluelayer.org/recipe/44448/tea-cookies-i"},{"id":"44445","title":"Banana Oat Breakfast Cookies","ingredients":"peanut butter, smooth style, without salt
bananas, raw
honey
syrup, maple, canadian
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking soda
cranberries, dried, sweetened","directions":"In a large bowl, mix together peanut butter, mashed bananas, honey, golden syrup and vanilla extract/essence.
In a medium bowl, whisk together oats, flour, dry milk, cinnamon and baking soda.
stir dry ingredients into the wet until combined.
fold in cranberries.
Drop a spoonful of batter on a greased baking sheet and flatten slightly with the back of a wet spoon.
Bake in a preheated oven of 180 deg c until lightly golden, about 12-14 minutes.
remove and let sit on the baking sheet for a couple of minutes, then carefully move to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/44445/banana-oat-breakfast-cookies"},{"id":"44416","title":"Buttermilk Bran Scones","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix cereal and buttermilk in small bowl; let stand 5 minutes.
Mix flour, sugar, baking powder and baking soda in large bowl.
Cut in margarine until mixture resembles coarse crumbs.
Stir in cereal mixture just until soft dough forms.
Place dough on lightly floured surface; knead until smooth.
Roll out to 12x4-inch rectangle.
Cut into 4-inch squares; cut each square into 4 triangles.
Place on ungreased cookie sheet.
Bake at 425F for 12 to 15 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/44416/buttermilk-bran-scones"},{"id":"44404","title":"Piping Gel (For Decorating Cakes, Cookies Etc)","ingredients":"sugars, granulated
cornstarch
lemon juice, raw
water, bottled, generic","directions":"Combine sugar and cornstarch in a small saucepan.
Gradually blend in the lemon juice and then the water.
Stir over high heat until mixture boils and thickens.
Color as desired.
Store the mixture in an airtight container in the refrigerator for up to 1 month.
If it becomes too thick, stir in a tiny amount of water, a little at a time until gel reaches a pipe-able consistency.","url":"https://recipe.bluelayer.org/recipe/44404/piping-gel-for-decorating-cakes-cookies-etc"},{"id":"44399","title":"Gluten Free Molasses Spice Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Scoop onto a parchment-lined baking sheet one tablespoon at a time.
Bake at 350 degrees for 8 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/44399/gluten-free-molasses-spice-cookies"},{"id":"44397","title":"Almond Cinnamon Crescents","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Cream butter with 3 tablespoons sugar until light and fluffy.
Add nuts and flour; mix well.
Chill dough for easier handling.
Roll into small pencil thickness logs and shape into crescents.
Place on greased cookie sheets and bake at 325 for about 18 minutes.
While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.","url":"https://recipe.bluelayer.org/recipe/44397/almond-cinnamon-crescents"},{"id":"44368","title":"Chocolate Chip Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together.
Stir in melted butter.
Press into prepared pan.
Chill until required for recipe.","url":"https://recipe.bluelayer.org/recipe/44368/chocolate-chip-cookie-crust"},{"id":"44344","title":"Sticky Peanut Cookie Bars Recipe","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Butter an 8-by-8-inch glass baking dish and set aside.
Combine peanuts, flour, sugar, and salt in the bowl of a food processor.
Pulse until peanuts are ground and mixture is well combined.
Add butter and pulse again until mixture resembles coarse meal.
Press mixture evenly into the prepared baking dish and prick it all over with a fork.
Bake until lightly golden, about 30 minutes.
Remove from the oven and place on a wire rack.
Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan.
Bring to a boil over medium heat, stirring often until sugar is completely dissolved.
Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes.
Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).
Sprinkle chopped chocolate evenly over cooled peanut shortbread.
Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base.
Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling.
Cut into rectangles and serve.","url":"https://recipe.bluelayer.org/recipe/44344/sticky-peanut-cookie-bars-recipe"},{"id":"44320","title":"Heavenly Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, brown
butter, without salt
honey","directions":"Preheat oven to 450
Mix flour, baking powder, salt, and oil
Mix in the rest of the ingredients.
Scoop mix onto cookie sheet.
Baked for 10 min.
And enjoy!","url":"https://recipe.bluelayer.org/recipe/44320/heavenly-biscuits"},{"id":"44316","title":"Best and Fastest SHORTBREAD COOKIES","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"using a mixer,cream butter and sugar until light and fluffy (about 3 minutes).
Add flour in 3 increments.
When completely mixed, take dough out of board and start kneading on lightly floured surface.you want to knead until dough starts to shine(about 5 minutes).
Roll in three logs about 12 inches long and 1-1/2 inches thick.
Wrap in parchment paper and freeze for about an hour --
Remove from freezer and cut 1/4 inch coins.
You can place a small piece of fruit or cherry on top if you like.
Put on parchment covered cookie sheet and bake 350 degrees for 10 minutes.
(depending on your oven)when the edges turn light brown ,,remove.
Enjoy your cookies.
Will make approx.80 cookies.
Keep rolls in freezer for a month or two.always have cookies ready for unexpected company or parties.","url":"https://recipe.bluelayer.org/recipe/44316/best-and-fastest-shortbread-cookies"},{"id":"10671","title":"Pear 'N Cranberry Pie","ingredients":"spices, pumpkin pie spice
pears, raw
cranberries, dried, sweetened
sugars, granulated
cornstarch
cranberry juice, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
cranberry juice, unsweetened","directions":"Heat oven to 425 degrees F.
Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan.
In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.
Spoon into piecrust-lined pan; dot with margarine.
Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places.
Place crust over filling; flute.
Brush underside of 2-inch cutouts with water and place on top of crust.
Bake at 425 degrees F for 40 to 50 minutes, or until golden brown.
Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
To make a glaze, blend confectioners' sugar and juice in a small bowl, adding enough juice for desired consistency.
Drizzle over warm pie.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/10671/pear-n-cranberry-pie"},{"id":"44307","title":"Walnut and Maple Butter Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
nuts, walnuts, english
nuts, almonds","directions":"Bring the butter to room temperature and whisk until it has a cream-like consistency.
Add the sugar and mix.
Add the maple syrup and mix well.
Add the almond powder and milk.
Break the walnuts up as finely as you can.
If the pieces are too big, it will be difficult to squeeze out the dough later.
Add the walnuts and sifted flour and mix with a rubber spatula.
Squeeze portions of the dough onto a baking tray lined with baking paper and bake for 15 minutes in an oven pre-heated to 180C (356 Fahrenheit).
These are the basic cookies on which this recipe is based.
They are tasty even without the walnuts.","url":"https://recipe.bluelayer.org/recipe/44307/walnut-and-maple-butter-cookies"},{"id":"44306","title":"Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.
You may need to tape the parchment to keep it in place.
Coarsely chop the chocolate.
Melt the chocolate in a double boiler, stirring frequently until completely smooth.
Stir in the cinnamon and cayenne until completely incorporated.
Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.
Sprinkle with sea salt and pepitas.
Allow to harden for 12 hours (cooling in the fridge is the best option).
Cut into pieces and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44306/mexican-spiced-dark-chocolate-bark-with-sea-salt-and-pepitas"},{"id":"44302","title":"Margaret Campbell's Irish Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
corn, sweet, white, raw
semolina, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4\" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2\" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44302/margaret-campbells-irish-shortbread-cookies"},{"id":"44290","title":"Powdered Walnut Cookies","ingredients":"nuts, walnuts, english
sugars, powdered
salt, table
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Place walnuts, 1/4 cup confectioners sugar, and salt in a food processor, pulse to break up nuts, then process until nuts are finely ground.
Add butter a few pieces at a time, pulsing to incorporate, then process until mixture is smooth; pulse in vanilla.
Add flour and pulse until incorporated.
Process until dough begins to form a ball.
Place dough on large piece of plastic wrap, form into a very flat disc, cover completely with wrap, and refrigerate until firm enough to roll into balls, at least 2 hours or overnight.
Preheat oven to 350 degrees F. Line 2 rimmed cookie sheets with parchment paper.
Roll dough between your lightly floured palms into 1-inch balls and place 2 inches apart on cookie sheets, Gently flatten just enough so they dont; roll off.
Bake until light golden brown around edges, about 15 minutes.
Place pan on rack to cool for 5 minutes, then sift remaining 1 cup confectioners sugar over warm cookies.
After cookies have cooled completely, roll them in sugar on the sheets to cover completely.","url":"https://recipe.bluelayer.org/recipe/44290/powdered-walnut-cookies"},{"id":"44280","title":"Cheese N Garlic Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
spices, garlic powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and cheese together.
Add garlic powder and softened butter.
Slowly add milk till you form a stiff dough.
You may not need all of the milk.
Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness.
Cut into shapes and place on ungreased cookie sheet.
Bake 350 degrees oven for 15 minutes.
Let cool in oven with the door slightly open till cold and firm.
Refrigerate to keep fresh.
Prep time and yield are approximate.","url":"https://recipe.bluelayer.org/recipe/44280/cheese-n-garlic-bites"},{"id":"44263","title":"More Than S'mores Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
cookies, vanilla wafers, lower fat
oil, corn, peanut, and olive
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Measure and mix the dry ingredients in a medium bowl.
Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
Let cool a few minutes and then stir in the dry ingredients.
Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet.
Drizzle the melted contrasting chocolate over.
Refrigerate until firm, and then store in the fridge or freeze.
Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.","url":"https://recipe.bluelayer.org/recipe/44263/more-than-smores-cookies"},{"id":"44253","title":"Healthy Peanut Butter Chocolate Chip Cookie Dough","ingredients":"peanut butter, smooth style, without salt
beverages, protein powder whey based
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Heat peanut butter in the microwave about 20 seconds so its soft
Add in protein powder and milk and stir.
It should be a coarse meal.
Add in chocolate chips.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/44253/healthy-peanut-butter-chocolate-chip-cookie-dough"},{"id":"44243","title":"Christmas Turtles","ingredients":"nuts, pecans
cream, whipped, cream topping, pressurized
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter 2 large nonstick cookie sheets.
On prepared sheets, arrange pecan halves in clusters resembling turtles.
Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
Stir over low heat until sugar dissolves.
Clip candy thermometer onto side of pan.
Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
Remove mixture from heat.
Stir in vanilla.
Immediately drop 1 TBS onto center of each pecan cluster.
Cool slightly.
Stir chocolate in top of double boiler over simmering water until melted.
Drizzle 1 TBS chocolate over each candy.
Chill until chocolate sets, about 30 minutes.
Can be made 1 week ahead.
Cover and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/44243/christmas-turtles"},{"id":"44242","title":"Romany Creams","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Cream margarine and sugar well together in a bowl.
Add the sifted flour, salt and baking powder.
Mix the cocoa powder into the boiling water.
Add to the flour-sugar mixture.
If the dough is a bit soft, add some more coconut.
Form into balls.
Press with the back of a fork.
Bake at 350 degrees F.
Sandwich together with melted chocolate for an extravagant cookie!
Likewise, repeat for all the cookies and gobble'em down and enjoy the yummy feeling they impart!","url":"https://recipe.bluelayer.org/recipe/44242/romany-creams"},{"id":"44240","title":"Vanilla Ice Cream Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
ice creams, vanilla
sugars, granulated","directions":"Heat oven to 375.
Combine flour, butter, and ice cream in bowl.
Dough will be firm.
Chill for 1 hour.
Roll out on lightly floured surface and cut with cookie cutters.
Coat each side of cookies with sugar.
Place on ungreased cookie sheet and prick cookies with fork.
Bake 8-10 minutes and cool.","url":"https://recipe.bluelayer.org/recipe/44240/vanilla-ice-cream-cookies"},{"id":"44216","title":"Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
oil, corn, peanut, and olive
water, bottled, generic
salt, table
leavening agents, baking soda","directions":"In iron frying pan, mix the sugar,syrup, water and salt.
Bring this to a boil.
Add the peanuts and cook over med-high heat stirring constantly approx.
15 minutes.
Do NOT Scorch.
Peanuts will crack.
when mixture turns golden, remove from heat and add baking soda.
Pour onto a greased cookie sheet and cool.
Break into pieces when cool.","url":"https://recipe.bluelayer.org/recipe/44216/peanut-brittle"},{"id":"44214","title":"Woody's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift dry ingredients together.
Using a pastry blender, cut in the butter until it resembles coarse meal.
Stir in buttermilk untill all ingredients are wet.
Turn onto floured surface, then knead the dough a few times until it's 1/2 inch thick.
Cut into 2 inch rounds & place on ungreased cookie sheet.
Lightly brush tops of biscuits with milk.
Bake in a preheated oven set to 425 for 12-15 minutes, or until tops are golden.
Makes about 10-14 biscuits (depending how thick you like yours!)
Note: It's VERY important to sift the dry ingredients.
I tried making this without sifting, & learned it's worth the extra step!","url":"https://recipe.bluelayer.org/recipe/44214/woodys-buttermilk-biscuits"},{"id":"44200","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425 F. Grease two 8-inch cake pans.
Put the flour, salt, baking powder, and sugar in a bowl.
Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.
Add the milk all at once and stir just until the dough forms a ball around the fork.
Turn the dough onto a lightly floured board and knead 14 times.
Pat until 1/2 inch thick.
Cut into rounds with a 2-inch cookie cutter.
Place touching each other in the cake pans and bake for 15-20 minutes.
Roll biscuits to 1/4 inch thick and place 1 inch apart.
Bake in a 450 F oven for 12 minutes.
This will yield almost twice as many biscuits.
Use 2/3 cup buttermilk instead of sweet milk and 1/2 teaspoon baking soda, cutting the amount of baking powder in half, to 2 teaspoons.
Add 1/2 cup grated sharp Cheddar cheese to the dry ingredients.
Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.","url":"https://recipe.bluelayer.org/recipe/44200/baking-powder-biscuits"},{"id":"44198","title":"Homemade Candied Citrus Peel","ingredients":"orange juice, raw
water, bottled, generic
salt, table
sugars, granulated","directions":"Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/44198/homemade-candied-citrus-peel"},{"id":"44193","title":"Popcorn Crunch Recipe","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
nuts, almonds
peanut butter, smooth style, without salt","directions":"In a large bowl mix popcorn, cereal, and peanuts.
In microwave bowl cook almond bark and peanut butter on High 2-3 min or possibly till melted, stirring often.
Pour chocolate mix over popcorn mix; toss to coat well.
Spread on cookie sheets that have been sprayed with Pam; cold.
Break into clusters.
Store tightly covered.
Makes 22 c..
NOTE: Almond bark can also be melted in a double boiler.","url":"https://recipe.bluelayer.org/recipe/44193/popcorn-crunch-recipe"},{"id":"44190","title":"Creole Pecan Party Rounds","ingredients":"cheese, cheddar
butter, without salt
a cajun life, all purpose cajun seasoning,
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cream together cheddar cheese and butter with Cajun Seasoning.
Blend in flour and pecans.
Roll the dough into logs about 1 1/2 inches in diameter, wrap tightly in plastic wrap and chill.
Preheat oven to 350.
Slice dough into 1/4 rounds and bake on cookie sheet for 12-15 minutes.
Do not brown.
Enjoy!
;).","url":"https://recipe.bluelayer.org/recipe/44190/creole-pecan-party-rounds"},{"id":"44188","title":"Georgian Challah","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the active dry yeast along with the sugar in the water in a large glass container.
Mix and let sit about 10 minutes.
In a large bowl mix 5 cups of the flour with the salt.
Add the yeast mixture and the vegetable oil.
Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball.
Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
Punch down and divide into 4 balls.
Cover with a towel and let rise about a half hour.
Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
When the dough has risen, punch down and divide into 4 balls.
At this point you can treat this like everyday or Sabbath bread.
For weekdays, press down and stretch, using the back of your hand.
Grease the baking pans and press the dough down into them.
Using your fingers, make big indentations in the center of the dough.
For Sabbath bread, keep the shape in a round and make a few slashes in the bread.
Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.","url":"https://recipe.bluelayer.org/recipe/44188/georgian-challah"},{"id":"44172","title":"Crumb Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, granulated
salt, table","directions":"Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan.
Fill right away or chill up to 2 hours.","url":"https://recipe.bluelayer.org/recipe/44172/crumb-crust"},{"id":"44166","title":"Oatmeal Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oats
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Sift together flour, baking powder and sugar.
Add oatmeal, light corn syrup, melted butter, cream and vanilla.
Blend well.
Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure.
Bake in 375F (190C) oven for 5-7 minutes.
Let stand a few seconds before removing from pan.","url":"https://recipe.bluelayer.org/recipe/44166/oatmeal-lace-cookies"},{"id":"44152","title":"Oatmeal-Coconut Jumbles","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine.
Cook and stir over medium-high heat until mixture comes to a boil.
Boil for 1 minute, stirring constantly.
Remove from burner.
Add vanilla.
Add oats and coconut and stir well.
Drop by tablespoons onto cookie sheet lined with waxed paper.
Refrigerate until firm, approx.
30 mins-1 hr.
Store in a sealed container in the fridge or at room temperature.","url":"https://recipe.bluelayer.org/recipe/44152/oatmeal-coconut-jumbles"},{"id":"44115","title":"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, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat your oven to 450 degrees F. 2.
Combine the dry ingredients in a bowl, or a food processor.
Cut the butter in chunks and cut into the flour, until the butter is pebble size.
Add the buttermilk and mix until it is just combined.
If it seems dry, add a few more tablespoons of buttermilk.
Turn the dough on a floured board and pat the dough with your hands until it is about 1/2 inch thick.
Use a biscuit cutter or cookie cutter and cut out the biscuits.
(I used a cookie cutter.)
Gently knead the scraps and cut out more biscuits.
Note: Do NOT over-handle the dough or your biscuits will be tough.
Place the biscuits on a cookie sheet; If you like soft sides, the place the biscuits next to each other.
Brush the melted butter over the tops of the biscuits and bake for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/44115/buttermilk-biscuits"},{"id":"44106","title":"Double Chocolate Zucchini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract
squash, summer, zucchini, includes skin, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line a large baking sheet with a Silpat or parchment paper and set aside.
Shred the zucchini.
Squeeze in paper towels and pat dry to remove some of the moisture, then set aside.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Add butter to a large mixing bowl and stir in cocoa powder and sugars.
The mixture will be thick.
Add the yogurt and vanilla extract.
Stir until smooth.
Add flour mixture, stirring until moist.
Stir in zucchini and chocolate chips.
Drop 1/2 Tablespoon size balls 2 inches apart onto prepared baking sheets.
Bake for 10 minutes or until almost set.
Cool on baking sheet for 2-3 minutes or until cookies are firm.
Remove cookies from sheet and cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/44106/double-chocolate-zucchini-cookies"},{"id":"44105","title":"Vegan Pierogi Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
Let the dough rest in the bowl (covered with a towel) for 30 minutes.
Separate the dough into 2 parts.
Roll one half of the dough until about 1/8\" thick.
Cut circles with a cookie cutter (i use a 3\" cookie cutter).
Add a teaspoon or so of filling (depending on how big your circles are.
Don't put too much, or they will be hard to close.
Fold the circles in half over the filling, and pinch closed.
You can also press the edges with a fork to make sure they are sealed really well.
Roll out the other half of the dough, and cut, fill, and seal.
At this point you can freeze the pierogi for later, or you can cook them.
To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.","url":"https://recipe.bluelayer.org/recipe/44105/vegan-pierogi-dough"},{"id":"44074","title":"Black-Eyed Susans","ingredients":"butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered","directions":"COOKIES: Cream butter, gradually add powdered sugar, creaming well.
Add vanilla, milk and salt; mix well.
Blend in flour.
mix thoroughly.
Roll out dough, half at a time, to 1/8\" thickness.
Cut in 3\" circles.
Place on ungreased cookie sheet.
Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.
Cool.
CARAMEL FILLING: Combine caramels and milk in top of a double boiler.
Heat until caramels are melted, stirring occasionally.
Remove from heat.
Add butter, vanilla and sugar.
Mix well.
Stir in pecans.
Keep over hot water.
Spread on cooled cookies.
CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.
Remove from heat.
Stir in butter, vanilla and sugar.
Drizzle icing over caramel covered cookies and top with a pecan half if desired.","url":"https://recipe.bluelayer.org/recipe/44074/black-eyed-susans"},{"id":"44060","title":"Oatmeal Raisin Cookies X","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oil, canola
sugars, brown
sugars, granulated
egg substitute, powder
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
oats
oat bran, raw
wheat germ, crude
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease cookie sheets.
In a large bowl, cream together the margarine, oil, brown sugar and white sugar until smooth.
Beat in the egg substitute, vanilla and water.
Combine the flour, baking soda, cinnamon and nutmeg; stir into the sugar mixture.
Stir in the oats, oat bran, wheat germ, raisins and walnuts.
Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, or until the edges are lightly browned.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/44060/oatmeal-raisin-cookies-x"},{"id":"44048","title":"Thumbprint Jam Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
oil, canola
syrup, maple, canadian
salt, table
spices, cinnamon, ground
blueberries, raw","directions":"Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined.
Working in batches, form each cookie by rolling 1 generous tablespoon of the dough into a ball.
Transfer to prepared baking sheets, spacing cookies about 2 inches apart.
Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed.
Spoon about 1 teaspoon of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes.
Set aside to cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/44048/thumbprint-jam-cookies"},{"id":"44031","title":"Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
beef, grass-fed, ground, raw","directions":"PREPARE MEAT.
Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth.
Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add.
40 to 50 squares should be ample for 4-6 people.
Remove meat from roaster and pour broth into medium to large stock pot.
When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces.
Place back in broth.
If desired add several medium size cubed and \"par-boiled\" potatoes to broth at this time.
I usually do this only when making with Beef.
When making with ham, I sometimes add soup beans to broth.
PREPARE DOUGH.
This can be done while meat is cooking.
(Remove rings because here's where it gets a little messy).
In large mixing bowl, combine 3 cups of flour and the salt.
Use remaining flour as needed for \"dusting\" and clean up as noted herein.
Slowly add water and thoroughly mix with hands until dough reaches a \"slightly sticky to touch\" consistency.
You may need to add more flour to get this part right.
You may also substitute canned broth or broth made with soup base instead of water when mixing dough.
This will give a little extra flavor.
HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet.
Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
After dough is rolled out to approximately 1/8\" thickness, use a sharp knife or pizza cutter to make 2\" squares.
Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper.
Try to avoid overlapping squares.
Roll out and cut remaining dough and layer.
Place wax paper between all layers.
Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
Adjust heat as needed to keep a gentle boiling until desired amount of dough is added.
Then reduce heat and simmer until dough is thoroughly cooked and \"chewy but not gooey\".
Serve in soup plate or bowl and enjoy.
Please note this dough recipe does not call for eggs.
My gram always stressed to me their was a difference between egg noodle dough and pot pie dough.
I never questioned her cooking practices, but I sure enjoyed the final products !","url":"https://recipe.bluelayer.org/recipe/44031/pot-pie-noodles-w-ham-beef-chicken-or-turkey"},{"id":"44024","title":"Toaster Oven Cookies","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the pancake mix and sugar to a bowl, then add in the butter by crushing it with your hands, and mix so that the dough is crumbly.
Add in the milk and knead.
Knead until the dough comes together and is not floury any more.
Let the dough sit for 5-10 minutes if you have time.
Roll out evenly to a 3 mm thickness with a rolling pin, and cut out your favorite shapes.
(It'll be more crispy and tasty if it's thin.)
Line them up on parchment paper laid on top of aluminum foil.
Lightly place the foil on top and toast in a toaster oven for 10 minutes.
It is OK once it is nicely browned.
Remove the foil and toast for another minute if you want to add more color.
Immediately line up on a cooling rack or paper towel to let cool and to let the water evaporate, and it is done.
You should store them in a storage container.
I think it is okay to reduce the amount of butter down to 30 g.
Extra: if you add in one tea bag into the milk and microwave for a minute and a half, you can make tea cookies.
These will turn out to be very fragrant tea cookies if you use the tea leaves as-is.","url":"https://recipe.bluelayer.org/recipe/44024/toaster-oven-cookies"},{"id":"43995","title":"Jumbo Fluffy Sugar Cookie","ingredients":"butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350 degrees F. Line a small cookie sheet with parchment paper.
In a medium-sized mixing bowl, stir the butter and sugar together until creamed.
Add the egg and vanilla until mixed.
Stir in flour, baking soda, salt and cream of tartar and stir until fully incorporated.
Place the dough in the center of the prepared cookie sheet and bake for 13-15 minutes until the edges are browned.
Cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/43995/jumbo-fluffy-sugar-cookie"},{"id":"43974","title":"Little Jam Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
jams and preserves, apricot","directions":"Put the jam (I used marmalade this time) in a bowl and mix well with a spoon to soften it.
Bring the butter to room temperature.
Or you can put the butter in a dish, cover with plastic wrap, and microwave for about 20-30 seconds to soften.
Then mix well with a whisk to cream the butter.
Add the 7 g of granulated sugar and mix well.
Sift the cake flour, almond flour, and baking powder into the bowl.
Mix with a rubber spatula until the dough comes together.
Form the dough into a round ball.
Put the 2/3 tablespoon of the granulated sugar in a dish.
Roll the dough into 1.5 cm balls and place them in the dish of sugar.
Roll the balls of dough in the granulated sugar and place on a baking sheet lined with parchment paper.
Press lightly with your finger to make an indentation in each cookie.
Using a small spoon or a teaspoon, spoon some of the softened jam from Step 1 into the indentations in each cookie.
Bake in a preheated 180 degrees C oven for 13-15 minutes.
Right after baking, the cookies will be very soft, so leave them on the baking sheet to cool.
They're done.","url":"https://recipe.bluelayer.org/recipe/43974/little-jam-cookies"},{"id":"43972","title":"ANZAC Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 320 degrees F and line 2 baking trays with baking paper.
Combine flour, coconut, oats, and brown sugar in a large bowl and mix until well combined.
Place butter, gold syrup and water in a small saucepan over medium heat, stirring until melted.
Remove pan from heat, add baking soda and stir to combine.
Pour butter mixture into the dry ingredients and mix well until combined.
Roll heaped tablespoons of dough into balls and place on trays, about 1 1/2 inches apart.
Flatten balls slightly using your fingertips and bake for 11-13 minutes or until golden.
Cool on tray for 5 minutes before moving cookies to a wire rack to cool completely.
Tips: 1.
The 2 tablespoons golden syrup may be replaced with 1 tablespoon light corn syrup and 1 tablespoon honey or 1 tablepsoon light corn syrup and 1 tablespoon treacle.
A longer baking time will produce crisper cookies.
For really chewy, soft cookies, do not flatten before baking.
Cookies will continue to harden as they cool.","url":"https://recipe.bluelayer.org/recipe/43972/anzac-biscuits"},{"id":"43965","title":"Easy Christmas Cookies","ingredients":"candies, marshmallows
margarine, regular, 80% fat, composite, stick, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth.
Pour over combined cereal and candies; toss until lightly coated.
With greased fingers, gently shape mixture into 1 1/2-inch balls.
Place on wax paper.
Let stand at room temperature until set.
Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/43965/easy-christmas-cookies"},{"id":"43953","title":"Chocolate Nut Crunch","ingredients":"sugars, granulated
butter, without salt
salt, table
water, bottled, generic
nuts, walnuts, english
candies, semisweet chocolate","directions":"Grease a 15\" X 10\" cookie sheet and set aside.
Place sugar, butter, salt and water in heavy saucepan.
Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
Stir in 1/2 cup nuts and pour onto prepared cookie sheet.
Spread with greased spatula to about 1/4\" thickness and set aside until cool.
Place chocolate in heavy saucepan and cook over low heat until melted.
Spread melted chocolate over cooled nut mixture.
Sprinkle with remaining 1/2 cup nuts.
Set aside until chocolate is firmly set.
Break into pieces as you would peanut brittle.
Store in airtight container.
NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.","url":"https://recipe.bluelayer.org/recipe/43953/chocolate-nut-crunch"},{"id":"43951","title":"Fiery (Or Not) Almond Brittle","ingredients":"butter, without salt
spices, pepper, red or cayenne
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds
leavening agents, baking soda","directions":"Butter a large cookie sheet; set aside.
(A silicon baking sheet could be used instead).
In a small custard cup, melt the 2 tablespoons of butter, stir in the pepper seasoning, set aside.
In a 2-quart glass bowl, combine sugar, corn syrup, and salt.
Microwave on high for 3 minutes, or until the syrup boils rapidly about 275 degrees Fahrenheit - soft crack stage.
Stir the mixture and add the almonds.
Microwave on high an additional 5 to 6 minutes stirring about halfway through the cooking time.
(The syrup will be light brown - about 350 degrees Fahrenheit - hard crack stage).
Stir in the butter pepper mixture.
Sprinkle baking soda over mixture stirring constantly.
Immediately pour mixture onto prepared cookie sheet.
Cool, then break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43951/fiery-or-not-almond-brittle"},{"id":"43946","title":"Chocolate-Covered Strawberry Hearts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
strawberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir.
Repeat until the mixture is smooth.
Stir in the remaining chocolate until melted.
Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet.
Refrigerate until set, about 5 minutes.
Fold the strawberries into the remaining bittersweet chocolate.
Divide among the heart outlines and carefully spread to fill in the hearts.
Repeat the melting technique above with the white chocolate.
Pipe decorations onto the hearts.
Let stand until set.
Tip: The hearts can be refrigerated in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/43946/chocolate-covered-strawberry-hearts"},{"id":"43932","title":"Carrot Fries","ingredients":"carrots, raw
butter, without salt
dill weed, fresh","directions":"Slice the carrots into french fry-sized pieces and place on a cookie sheet.
Melt butter and pour over carrots.
Chop dill and sprinkle over carrots.
Bake 400 degrees for about a half hour, adjusting cooking time if you want the carrots softer or \"crispier\".","url":"https://recipe.bluelayer.org/recipe/43932/carrot-fries"},{"id":"43926","title":"Almond Lace Fans Recipe","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Grease and foil-line baking sheets.
Combine almonds, sugar, butter, cream and flour in a small saucepan.
Cook and stir over medium heat till melted and smooth (about 5 min).
Drop by teaspoonfuls about 5 inches apart on to sheets.
Bake only a few at a time for 5 to 6 min or possibly till lightly browned.
Remove from oven; place baking sheet on a wire rack (don't remove cookies from sheet); allow to stand for about 1 minute.
Cookies should be cold sufficient to be removed from sheet with a spatula but hot and flexible sufficient to be shaped.
Remove cookies to a sheet of wax paper on a flat surface.
Working quickly, cut each cookie in half; crimp straight edge (using thumb and forefinger) to create a fan shape.
(If cookies cold too fast return to oven to soften).
Meanwhile heat chocolate chips slowly in a double boiler; dip edges of cookies into chocolate.
Place cookies onto a wire rack to become hard.
18 cookies","url":"https://recipe.bluelayer.org/recipe/43926/almond-lace-fans-recipe"},{"id":"43900","title":"Savory Olive Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)","directions":"In a large bowl combine flour and sugar.
Beat in butter at medium speed until the misture resembles corn meal.
Add the oil and olives and beat until mixture forms a spreadable dough.
Roll out between two layers of plastic wrap around 1/4 inch thick.
Chill well.
Remove from fridge and cut, with a cookie cutter, into 2 inch rounds.
Use up every bit you can.
Bake at 325*, turning once to brown.
About 15 minutes total.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/43900/savory-olive-cookies"},{"id":"43884","title":"Powder Puff Cookie Mix in a Jar","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"r>Combine powdered sugar and flour and stir into an airtight bag -- Layer walnuts on top.secure.attach the following instructions.
INSTRUCTIONS:.
cream 3/4 cup vegetable shortening and 1/4 cup softened butter together, stir in 2 tsps vanilla extract.blend in cookie mix.
Shape dough into 1\" balls -- and roll in sugar and cinnamon mix.and arrange on a greased cookie sheet --
Bake at 325* for 20-25 minutes.
Cool slightly, place 1 cup of powdered sugar in a shallow bowl, roll cookies in sugar while warm and then reroll when they are cooled completely.","url":"https://recipe.bluelayer.org/recipe/43884/powder-puff-cookie-mix-in-a-jar"},{"id":"43872","title":"Almond Roca","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"use heavy bottomed large sauce.... important
mix butter, sugar, water and corn syrup
over medium heat bring to a boil stirring until mixture reaches 295 - 310F.
This is important
KEEP STIRRING CONTINUALLY OR MIXTURE WILL BURN
Mix in slivered almonds and pour on buttered cookie sheet
REMEMBER MIXTURE IS HOT
spread as evenly as possible
sprinkle chocolate chips over top.
spread evenly when melted
sprinkle with ground almonds evenly
let set, when hard break into pieces.
we put in fridge til set
use rolling pin or something hard to break gently into pieces
this is well worth the time it takes to make.
Don't rush it.","url":"https://recipe.bluelayer.org/recipe/43872/almond-roca"},{"id":"43867","title":"Pain de Mie (Pullman Bread)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine milk, yeast and 1 1/2 cups whole wheat flour.
Beat and let proof 1 hour.
De gas and add oil, salt, sugar, 2 cups white flour.
Work in bowl until dough forms a ball.
Knead adding white flour as necessary until dough is smooth and a bit moist.
Let dough rise in oiled bowl 1-1 1/2 hours .
De gas.
Let rest 10 min.
Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
Let stand 10 min.
Pre-heat oven to 350 degrees F.
Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan.
Bake 25 min.
Remove Pain de Mie lid and let bake 10 more min.
Put pan on wire rack to cool for 10 min.
Turn bread out.
Let cool to room temperature.
The loaf in the Pain de Mie pan should be flat on six sides.
Perfect for sandwiches.","url":"https://recipe.bluelayer.org/recipe/43867/pain-de-mie-pullman-bread"},{"id":"43862","title":"Chocolate Chip Cookie Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all into a shaker on ice.
After shaken, pour all into a frozen martini glass that has been drizzled with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/43862/chocolate-chip-cookie-martini"},{"id":"43850","title":"Beer Nuts","ingredients":"oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic","directions":"Put in fry pan and cook until the water is gone (about 5 minutes).
Put on buttered cookie sheet and salt peanuts.
Bake at 300 degrees for 15 minutes.
Stir; then bake 15 minutes longer.","url":"https://recipe.bluelayer.org/recipe/43850/beer-nuts"},{"id":"43840","title":"Peach Leathers","ingredients":"peaches, yellow, raw
sugars, granulated","directions":"Puree the peaches in a food processor.
Add sugar to taste.
Spread some nonstick tin foil in a cookie sheet with raised edges.
Pour the peach mixture onto the cookie sheet and spread to a thin even layer.
Cook on the lowest setting of your oven (you arent really cooking the mixture, you are just drying it out) for 4 to 8 hours until mixture is solid.
Once the mixture is dried out, you can slice it into strips and wrap in waxed paper or Saran wrap.
(You can also put this mixture on a tray in a dehydrator if you have one.
I do not.
So I make them the slow way.)","url":"https://recipe.bluelayer.org/recipe/43840/peach-leathers"},{"id":"43835","title":"Sesame Brittle","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
syrups, corn, light
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees F.
Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
Place the seeds in a 3 quart pan.
Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
Bring to a boil over medium heat, stirring constantly.
Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water.
(I don't have a candy thermometer, so I use the ball test.)
This can take 15 to 20 minutes or more.
The ball should be \"plastic\" in texture but should hold the ball shape.
Grease a jelly roll pan.
Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
Spread the mixture with a metal spatula so it is 1/4 inch thick.
Cool completely and then break into pieces.
Don't forget to brush your teeth well after munching on these.","url":"https://recipe.bluelayer.org/recipe/43835/sesame-brittle"},{"id":"43811","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Stir all ingredients gently until mixed.
Using electric beaters, beat dough on high for 10 minutes- NO LESS- this is very important!
Drop by teaspoon full on ungreased cookie sheet.
Bake for 10 minutes, just until edges are light brown.
Decorate if you like, I prefer not.
Slivers of red or green candied cherries pressed on before baking make a nice holiday garnish.","url":"https://recipe.bluelayer.org/recipe/43811/whipped-shortbread-cookies"},{"id":"43807","title":"Scottish Fern Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"In large bowl, mix flour and sugar.
Add softened butter, and mix to make a crumbly dough.
Form small balls with the dough.
Place on ungreased cookie sheet, and then smoosh the balls down to make a flat cookie shape.
Cook in 400 degree oven until very lightly browned on top.
im not 100% sure how long the browning process will take, so watch them as they cook.
it should take about 20 minutes.
They can be eaten warm, or they can be cooled, whatever you prefer.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/43807/scottish-fern-cookies"},{"id":"43804","title":"No-Bake Carob Cookies","ingredients":"honey
carob flour
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats","directions":"Mix all ingredients except oats in small saucepan and boil for one minute.
Add boiled mixture to oats and mix well.
Drop by teaspoons on wax paper & let cool.","url":"https://recipe.bluelayer.org/recipe/43804/no-bake-carob-cookies"},{"id":"43768","title":"Peanut Squares - Philippine","ingredients":"oil, corn, peanut, and olive
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Put the peanuts through a meat grinder with a medium blade.
Then place them in a saucepan with the 1/2 cup of sugar and the milk.
Mix well.
Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.
Lower the flame and cook, stir often,until the mixture thickens.
As the mixture gets very thick, stir continually, to prevent sticking.
This will take about 15 minutes.
When the mixture is so thich that you can see the bottom of the pan when you stir, remove from the stove.
Sprinkle the 1/4 cup sugar on the pastry board.
Turn the peanut mixture out onto the sugar and flatten it out with a spatula.
Allow to cool so you can handle it.
Roll it out with a rolling pin until the mixture is about 1/4 inch thick.
With a knife, cut the mixture into small squares or with a cookie cutter.
Remove the squares from the board with a metal spatula.","url":"https://recipe.bluelayer.org/recipe/43768/peanut-squares-philippine"},{"id":"43767","title":"Roasted Pumpkin Seeds With a Kick from Kim!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
terra dolce, organic chipotle dried chile peppers,
salt, table
butter, without salt","directions":"Mix all ingredients together and place on a cookie sheet pan in a single layer.
Cook in a 350 oven until butter is melted.
Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.","url":"https://recipe.bluelayer.org/recipe/43767/roasted-pumpkin-seeds-with-a-kick-from-kim"},{"id":"43764","title":"Healthy Fast Food Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
vinegar, distilled
oil, canola","directions":"Mix dry ingredients in a large bowl.
Add other ingredients.
Stir until dough forms.
Allow to sit for 30 minutes if time permits.
Preheat oven to 425 degrees.
Roll out to 1/2 inch thickness.
Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
Bake on an ungreased cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.
).
These biscuits are thick and are best used to sandwich other items.
Scrambled tofu is a great filler!","url":"https://recipe.bluelayer.org/recipe/43764/healthy-fast-food-biscuits"},{"id":"43750","title":"No Bake Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
peanut butter, smooth style, without salt
oats
cocoa, dry powder, unsweetened
vanilla extract
raisins, seeded","directions":"In a large saucepan combine sugar, milk, cup butter, and boil for 1 minute.
Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.
Stir well.
Drop by tsp on wax paper.
Let sit one hour.","url":"https://recipe.bluelayer.org/recipe/43750/no-bake-cookies"},{"id":"43721","title":"Easy-Bake Oven Raisin Chip Cookie Mix","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite","directions":"In a medium bowl, combine oats, flour, baking soda and brown sugar; stir.
to blend.
Cut in shortening with a pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small containers or Ziploc bags.
Seal bags tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 8 packages Children's Cookie Mix.
Each package makes about 9 cookies.
To use: In a small bowl, combine 1 package cookie mix, 2 teaspoons water, 1 tablespoon raisins, and 1 tablespoon mini semi-sweet chocolate morsels.
Stir with a spoon until mixture holds together in one big ball.
Shape one teaspoon of dough at a time into a ball and arrange on an ungreased cookie sheet.
Butter the bottom of a small drinking glass.
Dip buttered glass bottom in sugar and flatten each ball by pressing with sugar-coated glass.
Bake according to manufacturer's directions in child's play oven or 10 to 12 minutes in Mom's oven (preheated to 350).
Remove from oven and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/43721/easy-bake-oven-raisin-chip-cookie-mix"},{"id":"43704","title":"Peanut Butter Criss Cross Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
mini semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
sugars, brown
sugars, granulated","directions":"r>Combine flour, baking soda and salt together.
Press this layer into jar altogether.
Layer chocolate chips, peanuts, flour layer, brown sugar, gran.
sugar in a one quart wide mouth canning jar.
Secure lid and give with the following instructions.
INSTRUCTIONS:.
empty cookie mix in a large mixing bowl -- Stir to combine --
add 1/2 cup softened butter, 1/2 cup creamy peanut butter, one beaten egg, 2 tsps vanilla, mix well.
Drop by tblsful onto greased cookie sheet.
Flatten slightly with fork tines.
Bake 8-10 minutes at 350* --
Remove to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/43704/peanut-butter-criss-cross-cookies-in-a-jar"},{"id":"43685","title":"No Bake Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
cookies, vanilla wafers, lower fat
candies, marshmallows
sugars, powdered","directions":"COMBINE CHOCOLATE MILK AND CINNAMON IN A SAUCE PAN.
STIR OVER LOW HEAT UNTIL SMOOTH AND SHINY; RESERVE ABOUT 1/2 CUP FOR LATER.
IN A ALRGE BOWL COMBINE WAFERS CRUMBS, MARSHMALLOW AND SUGAR.
STIR IN CHOCOLATE MIXTURE.
BLEND WELL.
PRESS INTO A LIGHTLY BUTTERED 8 inch PAN.
SPREAD REMAINING CHOCOLATE MIXTURE OVER THE TOP.
CHILL FOR 1 HOUR BEFORE SERVING.","url":"https://recipe.bluelayer.org/recipe/43685/no-bake-brownies"},{"id":"43677","title":"Egg Free Butter Cookies","ingredients":"butter, without salt
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, powdered
sugars, powdered","directions":"Cream the butter and honey until soft and fluffy.
Add the flour and vanilla.
Stir in the nuts.
Roll in a ball, cover and refrigerate for atleast an hour.
Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
Bake in a 300oF oven for 40 minutes.
Remove from the oven and let sit for 5 minutes.
Roll in icing sugar while still warm.
Let cool and store in an airtight container with extra icing sugar.","url":"https://recipe.bluelayer.org/recipe/43677/egg-free-butter-cookies"},{"id":"43674","title":"Blueberry Ice Cream Tart","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
spices, cinnamon, ground
water, bottled, generic
blueberries, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
ice creams, vanilla","directions":"In a medium bowl combine melted butter, vanilla wafers and 1 teaspoons ground cinnamon.
Toss to mix well.
Press crumb mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan to form a firm, even crust.
Chill about 1 hour or until firm.
While crust is chilling, in a small saucepan combine water and blueberries (if using frozen blueberries use 1/4 cup water).
Bring to boiling; reduce heat.
Simmer uncovered for 3 minutes.
In a small bowl stir together sugar and cornstarch; stir into blueberry mixture.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Stir in 1/2 teaspoons ground cinnamon.
Turn blueberry mixture into bowl; cool.
Cover and chill completely.
Place vanilla ice cream in a chilled bowl in refrigerator about 30 minutes or just until ice cream is softened.
Carefully fold in chilled blueberry mixture to swirl.
Spread ice cream mixture into prepared crust.
Cover and freeze for several hours or overnight.
Remove sides of pan.
Cut into wedges to serve.","url":"https://recipe.bluelayer.org/recipe/43674/blueberry-ice-cream-tart"},{"id":"43654","title":"Crumble Crust","ingredients":"cookies, vanilla wafers, lower fat
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated","directions":"Mix crumbs and sugar together.
Melt margarine and pour over the crumbs, stir with a fork.
Press in an un-greased 7 inch spring form pan.
Bake for 5 minute at 180C then chill for 10 minute.","url":"https://recipe.bluelayer.org/recipe/43654/crumble-crust"},{"id":"43647","title":"Sesame Cheese Crackers","ingredients":"seeds, sesame seeds, whole, dried
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 400 F degrees.
Place last 5 ingredients in a small bowl.
Leave out until room temp.
Toast seeds on low heat in heavy fry pan stirring constantly (15 min or so).
Work dough until well mixed.
(I use my hands, other prefer a pastry blender.)
Add seeds& mix just until incorporated.
Roll dough on floured board until 1/8 in.
thick.
Use a knife and cut into squares or use (cookie) cutters to make fancier shapes.
Place on baking sheet and bake for 12-15 minutes.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/43647/sesame-cheese-crackers"},{"id":"43646","title":"Chock-Full of Lycopene Tomato Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
tomatoes, red, ripe, raw, year round average","directions":"Measure out the ingredients.
Add in enough tomatoes so that they come just to the top of the broth, but use the line of the broth to measure.
Place the dry yeast into the designated location in the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rising .
After the first rising, lightly remove the gas, roll them up, place the seams facing downwards, cover with plastic wrap and then a wet cloth, and let sit for 20 minutes.
Memo on the size of each roll 48 g x 8.
After letting them sit, release the gas and roll them back up, place the seam facing downwards, line them up on a cookie sheet, and let them rise for the second time.
Use the oven's rising function at 40C for 25 minutes.
They will have increased one size bigger after the second rising.
If you are going to coat them in eggwash or decorate them, then do it at this point.
Bake in an oven preheated to 180C for 13 to 15 minutes, and it is done.
These are my favorite sliced tomatoes.
These ones are salted, so I used 3 g salt.
Use 3.5 g salt for unsalted kinds.
The bread is already made with a tomato base, so you only need to top it with pesto genovese, wieners, and cheese to turn it into a pizza.","url":"https://recipe.bluelayer.org/recipe/43646/chock-full-of-lycopene-tomato-bread"},{"id":"43636","title":"Brown Sugar Wheat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
cream, fluid, heavy whipping
sugars, brown","directions":"Preheat the oven to 375 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed.
With the mixer running, add the butter and mix until coarse and sandy.
Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough.
Do not overmix; there may still be some flour not mixed in.
Turn the dough out onto a lightly floured surface.
Knead the dough 10 times.
With a lightly floured rolling pin, roll out the dough 1-inch thick.
With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter.
Transfer to an ungreased baking sheet with a spatula.
Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up.
Brush the tops of the scones with cream and sprinkle with brown sugar.
Bake until light golden brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43636/brown-sugar-wheat-scones"},{"id":"43595","title":"Healthy Pumpkin Oatmeal Chocolate Chip Cookies","ingredients":"pumpkin, raw
vanilla extract
pumpkin, raw
salt, table
oats
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper.
Set aside.
In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended.
Mix in the oats, chocolate chips and walnuts until well combined.
Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart.
You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven.
Bake cookies in the preheated oven for 15 minutes.
When done, they should be slightly brown on the bottoms.
Remove pans from oven and set them on a rack.
Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes.
Store in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/43595/healthy-pumpkin-oatmeal-chocolate-chip-cookies"},{"id":"43593","title":"Suzanne's Pretzel Bark","ingredients":"candies, semisweet chocolate
pretzels, soft, unsalted","directions":"Preheat oven to 150degrees.
Place parchment paper onto cookie shee (preferably with sides).
Sprinkle morsels evenly over parchment paper.
Place pan in oven to melt chips (about 5 min or so,but usually I just check on the chips).
Remove pan and spread evenly over parchment.
Sprinkle broken pretzel pieces over the chocolate.
Press down lightly the pretzel sticks.
Allow to cool-for quick cooling place pan in freezer or fridge for about 5 minutes.
Break apart.
Makes about 10 snack size baggie portions (for gift giving).","url":"https://recipe.bluelayer.org/recipe/43593/suzannes-pretzel-bark"},{"id":"43592","title":"Peanut Butter Cookies","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract","directions":"Preheat the oven to 350F.
Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes.
Remove from the oven and let cool completely.
In the bowl of a food processor, pulse the peanuts and flour together until very finely ground.
Transfer to a bowl and whisk in the baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.
Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add the vanilla.
With the mixer speed on low, add the flour-nut mixture and mix until just combined.
Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 inch apart.
Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.
Remove the baking sheets from the oven and let the cookies cool completely.
Repeat with the remaining dough.
The cookies will keep for up to 3 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43592/peanut-butter-cookies"},{"id":"43545","title":"M & M's Gift Jar Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
nuts, walnuts, english
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
raisins, seeded
sugars, brown
oats","directions":"In medium bowl combine flour, baking soda, salt and cinnamon.
In 1-quart clear glass jar with tight fitting resealable lid, layer flour mixture, walnuts, 1/2 cup \"M&M's\" Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup \"M&M's\" Chocolate Mini Baking Bits and oats.
Seal jar; wrap decoratively and attached recipe tag with instructions.
M&M's Gift Jar Cookies:.
Makes 3 dozen cookies.
3/4 cup butter (1 1/2 sticks).
1 large egg.
3/4 tsp vanilla extract.
Preheat oven to 340F Lightly grease cookie sheets; set aside.
In large bowl beat butter, egg and vanilla extract until well blended.
Stir in contents of jar until well blended.
Roll into 1 inch balls and place about 2 inches apart on prepared cookie sheets.
Bake 12 to 15 minutes.
Cool 2 minutes on cookie sheets; cool completely on wire racks.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/43545/m-ms-gift-jar-cookie-mix"},{"id":"43538","title":"Bagels","ingredients":"water, bottled, generic
honey
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Make dough let rise only twenty minutes in machine cut into 12 pieces.
Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to Place on greased cookie sheet and let rise 15 to 20 minutes.
In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side.
Remove bagels and drain on towel sprinkle with poppy seeds, sesame seeds or onion bits if you want then place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.
All so try rolling dough in to rectangles and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last 1 month to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/43538/bagels"},{"id":"43497","title":"Pecan Nibblers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table
butter, without salt
cheese, cheddar
nuts, pecans
dill weed, fresh","directions":"Preheat oven to 350F.
Combine flour, ground pepper and salt; set aside.
In a medium bowl, cream butter and cheese.
Stir in flour mixture, then nuts and dill.
Roll teaspoons of dough into balls.
Place on un-greased cookie sheet and bake 15 - 18 minutes.","url":"https://recipe.bluelayer.org/recipe/43497/pecan-nibblers"},{"id":"43467","title":"Cashew Snowballs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw
salt, table","directions":"Preheat oven to 375.
Line 2 large baking sheets with parchment paper.
In a large bowl, beat the butter with 1/2 cup of the confectioners sugar with hand mixer at medium speed until creamy.
Add the vanilla extract.
Slowly beat in the flour, roasted cashews and salt until well combined.
Divide the dough into 4 equal parts and shape into 1 logs.
Wrap logs in plastic wrap and refrigerate until firm, at least 1/2 hour.
Cut 1 pieces off of the refrigerated logs, and roll into balls.
Place balls about 3/4 apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
Fill a shallow bow or pie plate with 2 cups of confectioners sugar.
Immediately roll the hot cookies in the sugar to coat, a few at a time.
Place on racks to cool.
Once cookies are cooled, re-roll them again in confectioners sugar, so coating looks nice and white and even!
Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.","url":"https://recipe.bluelayer.org/recipe/43467/cashew-snowballs"},{"id":"43464","title":"Honey & Sriracha Baked Peanuts & Oyster Cracker Snacks","ingredients":"honey
oil, corn, peanut, and olive
cookies, graham crackers, plain or honey, lowfat
sauce, hot chile, sriracha","directions":"Preheat oven to 325 degrees F.
In a bowl, add honey and peanuts and stir well to coat.
Spread them out on a large parchment-lined large baking sheet pan in a single layer.
In another bowl, add crackers and Sriracha and gently stir with a spatula.
Add this to the sheet pan and gently mix (I use clean hands) peanuts and crackers together.
Bake 2025 minutes (I check after 15 minutes and gently mix while baking).
Once lightly toasted, remove from oven and allow to cool down.
Store in an airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/43464/honey-sriracha-baked-peanuts-oyster-cracker-snacks"},{"id":"43462","title":"Blue Boar's Congealed Cucumber And Onion Salad Recipe","ingredients":"lime juice, raw
water, bottled, generic
salad dressing, mayonnaise, regular
cheese, cottage, creamed, large or small curd
salt, table
onions, raw
pickles, cucumber, sour
nuts, pecans","directions":"Dissolve gelatin in boiling water.
Cold.
Mix mayonnaise, cheese, salt, and onion together.
Add in mayonnaise mix to gelatin.
Blend well.
When it begins to congeal, stir in cucumbers and pecans.
Place in large bowls or possibly flat cookie sheet type pans.
Chill overnight.
Cut or possibly scoop and serve on lettuce leaf.
Yield: 60 servings.","url":"https://recipe.bluelayer.org/recipe/43462/blue-boars-congealed-cucumber-and-onion-salad-recipe"},{"id":"43459","title":"French-Style Chocolate Sandwich Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg, white, raw, fresh
oil, olive, salad or cooking
pancakes, plain, dry mix, complete (includes buttermilk)
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Bring egg whites to room temperature.
Add margarine to a fairly large bowl and whisk until creamy.
Add sugar and mix well.
Then add egg whites in about 5 batches.
Mix with each addition.
Add the vanilla oil and whisk lightly.
Also add the pancake mix.
Using a rubber spatula, blend ingredients until even.
Preheat oven at 170C.
Put the batter in an icing bag with a plain tip.
On a baking sheet lined with parchment paper, squeeze the batter out into about 2 cm in diameter.
*After you insert the plain tip, do not cut the edge of the icing bag until all the batter goes in.
It's easier to add the batter if you fold back the bag.
*Simply use a spoon if you don't have any icing bags.
Bake for approximately 10 minutes at 170C.
Turn the temperature down to 150C and bake for 2 more minutes.
Prepare hot water.
Make the ganache cream.
Finely break the chocolate bar into a bowl.
Melt in a double broiler.
Also warm the heavy cream in a double broiler.
Add a third of the warm cream to the melted chocolate.
Mix well.
It becomes lumpy, but you can keep on mixing until it gets glossy.
Then add a half of the remaining cream.
Continue to mix thoroughly.
Finally add the rest of the cream, and mix fully.
You're done with the ganache cream when the cream is evenly smoothed out.
When the biscuits are done, take out immediately from the oven.
Remove parchment paper from the baking sheet and set aside to cool.
Flip over to cool down some more.
*I used an icing bag for this one!
*This one was made with a spoon!
Use a spoon to top a biscuit with ganache cream.
Sandwich the chocolate with another biscuit, and repeat for all the others.
Done!
With the leftover egg yolks, you could even make French Toast []
You can make Easy Baked Pudding with leftover heavy cream?
[]
Here's a pasta dish made with leftover egg yolks and heavy cream.
How about some Spaghetti Carbonara?
[]","url":"https://recipe.bluelayer.org/recipe/43459/french-style-chocolate-sandwich-cookies"},{"id":"43453","title":"Best Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
sugars, brown
water, bottled, generic
salt, table
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda
vanilla extract","directions":"Have all the ingredients for this recipe measured out and ready.
Lightly butter a large cookie sheet place in a 200 degree oven till needed.
In a 2 quart saucepan add sugar's, corn syrup, salt, and water bring to a boil over medium heat,
Stir until sugar is dissolved.
Insert candy thermometer.
*NOTE FOR RAW PEANUTS:Add raw peanuts when candy sugar is dissolved and candy is boiling.
*.
*NOTE FOR OTHER TYPE OF PEANUTS: If adding any other type of peanuts or nuts instead of RAW,do not add the salt.
Add peanuts to pot when candy has reached 275 degrees F other wise your peanuts might burn.
*.
Add peanuts stirring quite often.
Continue boiling until temperature reaches 300 degrees F (Hard crack stage) on thermometer.
* Now you have to work fast*.
Remove from heat; quickly stir in baking soda, vanilla extract and margarine
Pour quickly onto warm cookie sheet.
Tilt pan back and forth until candy has spread out over pan.
Cool candy.
Then break candy into chunk pieces.","url":"https://recipe.bluelayer.org/recipe/43453/best-peanut-brittle"},{"id":"43444","title":"Soft Oatmeal Cookies (Macrobiotic & Vegan)","ingredients":"oats
wheat flour, white, all-purpose, unenriched
oil, canola
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
raisins, seeded
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix together all of the ingredients until no longer floury.
Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan.
They don't expand upon baking, so create your desired thickness by pressing down on them from the top.
Bake in the oven at 190C for 18 minutes.
Be careful not to burn the bottoms.
Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack.
This will make them soft.
They're even softer the next day.
Using baking soda instead of baking powder makes them even softer.
Use about half a teaspoon.
These are also delicious with almonds (crushed or powder type) for the nuts.
They're also good without dried fruit.
One of my friends who's expecting a baby soon has been enjoying these as well.
I definitely recommend them over oily snacks when you're hungry.","url":"https://recipe.bluelayer.org/recipe/43444/soft-oatmeal-cookies-macrobiotic-vegan"},{"id":"43420","title":"Candy Cookie Mix Recipe","ingredients":"sugars, granulated
sugars, brown
vanilla extract
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients in a medium bowl.
Whisk the ingredients together till they are proportionately distributed, making sure all brown sugar lumps are crushed.
Store in an airtight container
Attach this to the Jar
Candy Cookies:1 c. unsalted butter or possibly margarine, softened 1 large egg1 pkg.
Candy Cookie Mix1 c. candy bar chunks (Reese's peanut butter c., Butterfinger bars, white or possibly lowfat milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter till it is smooth.
Add in the egg, and continue beating till the egg is combined.
Add in the Candy Cookie Mix and candy bar chunks and blend on low just till the cookie mix is incorporated.
Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 min, till golden brown on the edges.
Remove from oven, and cold on cookie sheet for 2 min.
Makes 3 dozen cookies
Barb Says: Same as the Cake In A Jar, give this as a gift.
They'll love you for it!","url":"https://recipe.bluelayer.org/recipe/43420/candy-cookie-mix-recipe"},{"id":"43415","title":"Cinnamon Ornaments Dough","ingredients":"spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"For decorating: Tulip puffy fabric paint in matte white, white acrylic paint, white glue, beads or glitter, cookie cutters.
Pour cinnamon in a bowl and gradually add applesauce and stir until mixture forms a stiff dough.
Using extra cinnamon as \"flour\" roll out the dough to 1/8 to 1/4 inch thick.
Cut out shapes with cookie cutters.
Using a straw or skewer punch a hole at the top of the ornament.
Bake at 200F on a parchment lined baking pan.
Until ornaments are very dry and very hard.
Allow to cool to room temperature.
The Tulip paint looks exactly like Royal icing so you can make inedible\"cookies\" to decorate your tree with (like those big Martha Stewart ones).
They last a very long time and do not attract insects.
If you use a cookie cutter that will imprint a design on your \"cookies\" you can use a dry paint brush with white acrylic paint to give your \"cookies\" a powdered sugar look.
Or you can decorate your ornaments with beads and glitter to add sparkle to your holiday.
Bottom line: they are easy and inexpensive to make, plus they smell GREAT!","url":"https://recipe.bluelayer.org/recipe/43415/cinnamon-ornaments-dough"},{"id":"43409","title":"Whipped Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
In a seperate medium bowl, combine flour and corn starch.
Add slowly to butter and icing sugar mixture.
(I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
Drop from teaspoon onto cookie sheet about 2 inches apart.
Top cookies with jub-jubs, bar cherries, or anything really.
My oldest son loves smarties on his.
Imagination is up to you.
Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
(Because all ovens vary please start checking them at about 20-25 minutes).","url":"https://recipe.bluelayer.org/recipe/43409/whipped-shortbread"},{"id":"43354","title":"Spicy Cheddar Snacks","ingredients":"butter, without salt
sugars, brown
spices, rosemary, dried
oil, olive, salad or cooking
honey
spices, curry powder
spices, pepper, red or cayenne
cookies, graham crackers, plain or honey, lowfat","directions":"Stir the butter, brown sugar, rosemary, oil, honey, curry and red pepper in a medium bowl.
Add the crackers and toss to coat.
Place the crackers in a single layer on a baking sheet.
Bake at 400F, for about 5 minutes or until the crackers are golden.
Cool.
Store in airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/43354/spicy-cheddar-snacks"},{"id":"43333","title":"Chocolate Thumbprint Cookies","ingredients":"butter, without salt
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
syrups, corn, light","directions":"Preheat oven to 350.
In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
When smooth, about two minutes, on low speed, add flour until fully incorporated.
Form balls using 2 teaspoons of dough.
Place balls one inch apart on a baking sheet.
Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.","url":"https://recipe.bluelayer.org/recipe/43333/chocolate-thumbprint-cookies"},{"id":"43332","title":"Toasted Cheese Bread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, parmesan, hard
sauce, worcestershire
spices, garlic powder","directions":"Grate cheeses and mix together.
In mixer add all ingrediants until well blended.
Toast bread in toaster.
Spread with cheese spread.
Broil on cookie sheet until brown & bubbling (about 1-2 min)","url":"https://recipe.bluelayer.org/recipe/43332/toasted-cheese-bread"},{"id":"43324","title":"Buttery Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine sugar, syrup and water in 3 quart pan.
Cook and stir until sugar dissolves.
When syrup boils, blend in butter.
Stir frequently after mixture reaches syrup stage (230).
Add nuts when temperature reaches soft crack (280) and stir constantly until hard crack (305).
Remove from heat.
Quickly stir in baking soda, mixing thoroughly.
Pour onto 2 large, well butter cookie sheets.
As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
Loose from pans as soon as possible and turn candy over.
Break in pieces.
I use table knife handle.","url":"https://recipe.bluelayer.org/recipe/43324/buttery-peanut-brittle"},{"id":"43320","title":"Homemade Peanut Butter Makes My Fingers Happy","ingredients":"oil, corn, peanut, and olive
sweetener, syrup, agave
sweetener, syrup, agave
oil, olive, salad or cooking","directions":"In a food processor or blender, combine peanuts, agave, and oil.
Blend, process, blend and process.
Blend and process until it has reached your desired creaminess.
You can always slowly add a little more oil and blend again if youre looking for a creamier consistency.
My peanut butter came out almost like a cookie dough.
It spreads nicely.
ENJOY!!
!
* Note: Ive seen other recipes use peanut oil, vegetable oil, and grape seed oil but I use extra virgin olive oil because its super healthy and I always have it on hand.","url":"https://recipe.bluelayer.org/recipe/43320/homemade-peanut-butter-makes-my-fingers-happy"},{"id":"43315","title":"Granola","ingredients":"oats
spices, cinnamon, ground
salt, table
nuts, pecans
oil, canola
honey
sugars, brown","directions":"mix together oats, cinnamon, salt and pecans and set aside.
Melt together oil, honey and brown sugar.
Do not bring to boil, just heat until sugar is melted.
Pour over dry ingredients and mix well.
Spread evenly on cookie sheet and bake at 375 for 10-12 min
Remove from oven and allow to cool completely before breaking apart.
can add raisins after cooling.
Golden raisins are the best.","url":"https://recipe.bluelayer.org/recipe/43315/granola"},{"id":"43311","title":"Dutch Apple Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 375 degrees F. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
While the apples are getting all juicy, prepare your pastry crust.
Line your 9 pie pan with the pastry crust.
In a small bowl, prepare the topping.
Mix the flour and brown sugar together.
Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the apple mixture into the crust.
You may need to take a spatula to even out the apple filling and make it more flat.
Sprinkle the topping onto the apple pie to cover all the apples.
Place pie pan onto a cookie sheet if you want to safeguard against spillage.
I also always use a pie shield.
(Or use foil to wrap around the crust edges) Bake 40-50 minutes.
Allow to cool 2-3 hours to set.
If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.","url":"https://recipe.bluelayer.org/recipe/43311/dutch-apple-pie"},{"id":"43309","title":"Classic Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered","directions":"Sift together flour and salt into a bowl.
Put butter into the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low.
Add flour mixture all at once; mix until just combined.
Preheat oven to 300F, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.
With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap.
Cut out a round from center using a 2 1/4-inch cookie cutter; discard.
Put cutter back in center.
Cut dough into eight wedges with a paring knife.
Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour.
Transfer pan to a wire rack.
Recut shortbread into wedges; let cool completely in pan.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/43309/classic-shortbread"},{"id":"43308","title":"Tea Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"put all the ingredients in mixing bow stir together, Take them out once mixed and put and a floured surface.
roll them to half the thickness you want then fold in 1/2 roll again to smooth out.
Cut into biscuts with thick glass or cookie cutter.
place on cookie sheet in over at 350 C for 20-25 min or till light brown.
Serve with some real butter with warm.","url":"https://recipe.bluelayer.org/recipe/43308/tea-biscuits"},{"id":"43306","title":"Cheddar Crackers","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne
cheese, cheddar","directions":"Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
Blend in the cheddar cheese with a fork until well blended.
Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.
Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place.
They will keep for several weeks this way and if you freeze them, they will last indefinitely.","url":"https://recipe.bluelayer.org/recipe/43306/cheddar-crackers"},{"id":"43305","title":"3 Ingredient Melt in Your Mouth Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Preheat oven to 350F.
Combine all ingredients and mix for a FULL 10 minutes.
Yes, I said a full 10 minutes!
Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
Decorate with maraschino cherries or sprinkles if you feel fancy.
Bake for approx 15 minutes or until bottoms are very lightly brown.
Watch that the tops don't turn brown!","url":"https://recipe.bluelayer.org/recipe/43305/3-ingredient-melt-in-your-mouth-shortbread-cookies"},{"id":"43304","title":"Bailey's Cheese Wafers Recipe","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
butter, without salt
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F degrees.
In a large bowl, cream the cheeses and butter.
Stir in salt and white pepper.
Mix flour in thoroughly till you can make a ball.
Divide dough in half, then keep dividing in half till you have 32 small balls, rolling them with your hands.
Place the balls about 2 inches apart on an ungreased cookie sheet and flatten slightly.
Bake for 15 min, or possibly till golden brown.
Remove with a spatula to a cooling rack.
Notes: Lee's Intro: I like the flavor of cheese with sorrel soup.
Cheese is strong sufficient to hold its own with the sorrel.","url":"https://recipe.bluelayer.org/recipe/43304/baileys-cheese-wafers-recipe"},{"id":"43300","title":"Super Easy 4 Ingredient Lace Cookies","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
wheat flour, white, all-purpose, unenriched","directions":"Put 2 Tbsp of brown sugar, 2 Tbsp of butter and 1 1/2 Tbsp of honey (OR corn syrup) into a sauce pan and melt it.
Once melted, whisk in 2 Tbsp of flour until smooth.
Then drop 1 tsp of the batter onto a parchment lined baking sheet ( about 3 inches apart) and bake for 6 min at 375F or until they are noticably golden brown all over.
The batter spreads and bubbles into beautiful cookies.
Once they have set enough to transfer, you can pick them up with your fingers and move them to a cooling rack to cool until crisp and make sandwiches out of them with buttercream.
Or you can shape them into mini ice cream bowls or cones.","url":"https://recipe.bluelayer.org/recipe/43300/super-easy-4-ingredient-lace-cookies"},{"id":"43286","title":"\" World's Best \"( and Easiest ) Teriyaki Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
soy sauce made from soy (tamari)
sugars, brown","directions":"Mix sauce and sugar together, brush on both sides of the wings, then pour over wings in pan.
Cook in a roasting pan/cookie sheet with a\"lip\" so the sauce doesn't spill and make a mess of the oven 350 degrees Cook for 1 hour.
I usually cook face down (so that the\"pretty\" side of the wing gets good and brown) for about 40 minutes and then flip over.
Then when done throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want.
(At least 10 minutes) this is what makes them fall apart in your mouth, but you don't have to do it to cook them.
they should be done after an hour in the oven.","url":"https://recipe.bluelayer.org/recipe/43286/worlds-best-and-easiest-teriyaki-chicken-wings"},{"id":"43277","title":"Pumpkin No Bake Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
sugars, granulated
pumpkin, raw
nuts, pecans
oats
oats","directions":"Melt butter over medium heat.
Add milk, pumpkin, sugar, pumpkin pie spice, and stir to combine.
Increase temperature to medium-high, and heat until boiling, stirring occasionally.
Remove from heat and add nuts and oats.
Stir until oats are completely coated.
Drop spoonfuls onto wax paper or a greased mini-muffin pan.
Refrigerate about 1 hour before serving.
Store uneaten cookies in the fridge.","url":"https://recipe.bluelayer.org/recipe/43277/pumpkin-no-bake-cookies"},{"id":"43271","title":"Whipped Chocolate Ganache Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Have cmhopped chocolate in a large bowl
Heat cream in the microwave or on stove top until.it comes to a simmer.
Remove from heat and pour over chopped chocolate.
Let sit 1 minute then stir until smooth.
Cool to room temperature, then chill about 1 hour until cold
When ready to use beat until light and fluffy.
If your chocolate is to cold to whip heat a couple of tablespoons cream to just warm.and add by drops to get the frosting started.
This frosting is great on cakes, cupcakes, brownies and bars.
It's also a wonderful filling for cupcakes and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/43271/whipped-chocolate-ganache-frosting-filling"},{"id":"43263","title":"Unbelievable Melt in Mouth Nachos","ingredients":"corn, sweet, white, raw
cheese, parmesan, hard
beans, snap, green, raw
cheese, parmesan, hard","directions":"Layer chips in 9x13 for toaster oven or cookie sheet for oven.
Top each chip with 1 teaspoons refried beans.
Next, top each with 1 teaspoons cream cheese.
Next,top each wit 1 teaspoons Mexican blend shredded cheese (or cheddar).
Place under broiler till cheese melts (very few minutes--keep a close watch).
Can top with your fav salsa, guacamole, chopped chives, etc.","url":"https://recipe.bluelayer.org/recipe/43263/unbelievable-melt-in-mouth-nachos"},{"id":"43235","title":"Butter Shortbread Wedges","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
water, bottled, generic","directions":"Preheat oven to 300F.
Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
Prick the dough well and score into 8 triangles with a knife.
Bake for 30-35 minutes or until the cookie is pale golden and crisp.
Sprinkle with the extra sugar, then cut along the marked lines to make the fantails.
Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/43235/butter-shortbread-wedges"},{"id":"43229","title":"Peanut Butter Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture, and mix on low speed until well incorporated.
(Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoonfuls of the dough, and roll them into smooth balls.
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
Chill the truffles until the coating is completely set, about 1 hour.
(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/43229/peanut-butter-cookie-dough-truffles"},{"id":"43228","title":"King Arthur Chocolate Bon-Bon Drops","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"Place all cookie dough ingredients in bowl of your mixer.
Beat on medium speed until a soft, smooth dough is formed.
Remove from bowl, shape into a 3/4\" thick disc.
Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
Preheat oven to 350, line two baking sheets with parchment paper.
Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
Bake for 7-10 minutes.
Watch cookies carefully to avoid scorching bottoms.
Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
Glaze will be thick, almost icing consistency.
Using a teaspoon, portion glaze over barely warm cookies.
You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles.
Store any leftovers at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/43228/king-arthur-chocolate-bon-bon-drops"},{"id":"43226","title":"Finnish Rye Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and sugar until light and fluffy.
Slowly add the rye flour and white flour, mixing until the mixture resembles fine crumbs.
Knead until the warmth of your hands turn it into a dough.
(You may place the mixing bowl in warm water to speed the process.)
Turn the dough out onto a lightly floured board and roll out very thin to about 1/8 inch thickness.
Cut into rounds and place on a lightly greased baking sheet.
Cut a hole slightly off center, using a tiny bottle cap such as a flavoring or food coloring bottle cap as a cutter.
Prick each cookie with a fork and bake in a hot oven 400F.
for 5 to 7 minutes or until slightly browned.
Makes about 36 tasty crisp cookies.","url":"https://recipe.bluelayer.org/recipe/43226/finnish-rye-cookies"},{"id":"43190","title":"Candy Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw","directions":"Place chip and nut mixture in medium microwave-safe bowl.
Microwave at MEDIUM (50%) 30 seconds; stir.
If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is blended when stirred.
Drop by rounded teaspoons into small paper candy cups.
(Mixture may also be dropped onto wax paper-lined cookie sheet.)
Cool until set.
Store in cool, dry place.
About 1 dozen candies.","url":"https://recipe.bluelayer.org/recipe/43190/candy-cups"},{"id":"43185","title":"Cookies in a Jar","ingredients":"sugars, granulated
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix flour, baking powder and baking soda.
Layer ingredients in order given in 1-quart wide-mouth canning jar.
Press each layer firmly in place before adding next ingredient.
Attach this to the Jar M&M's Cookies:
Makes 2 1/2 dozen cookie.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1/2 cup butter or margarine, not diet, very soft; 1 egg, slightly beaten; and 1 tsp.
vanilla (optional).
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into balls the size of walnuts.
Place 2 inches apart on sprayed baking sheets.
Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.","url":"https://recipe.bluelayer.org/recipe/43185/cookies-in-a-jar"},{"id":"43183","title":"No-Bake Peanut Butter Rice Krispies Cookies","ingredients":"syrups, corn, light
sugars, granulated
sugars, brown
butter, salted
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Line a 9 x 13-inch baking pan with wax paper or baking parchment.
Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine.
Bring to a boil.
Remove from the heat.
Stir in the peanut butter and mix well to combine.
Quickly stir in the vanilla and Rice Krispies.
Spread into the lined baking pan.
Cool and slice into squares.","url":"https://recipe.bluelayer.org/recipe/43183/no-bake-peanut-butter-rice-krispies-cookies"},{"id":"43160","title":"Halwa Shebakia","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry
spices, saffron
spices, cinnamon, ground
oil, olive, salad or cooking
honey","directions":"In a food processor process all the ingredients, except the honey.
Take a walnut-sized piece of paste and roll it out very thin.
Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes.
Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown.
Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.","url":"https://recipe.bluelayer.org/recipe/43160/halwa-shebakia"},{"id":"43153","title":"Grandma's Sugar Molasses Cookies Recipe","ingredients":"sugars, granulated
lard
molasses
water, bottled, generic
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched","directions":"Heat lard in large kettle.
Cold.
Add in sugar-molasses and water-mix.
Add in salt-soda-cinnamon.
Nutmeg, ginger and 6 c. flour.
Mix well.
Will be sticky.
Flour board well and work more flour into dough as you divide in workable sections.
Roll.
Cut desired size.
Place on greased and floured cookie pans.
Sprinkle with white sugar and top of each.
Bake at 350 degrees for 10-15 min.","url":"https://recipe.bluelayer.org/recipe/43153/grandmas-sugar-molasses-cookies-recipe"},{"id":"43137","title":"Pumpkin Cookies (Vegan)","ingredients":"pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
soymilk, original and vanilla, unfortified
sugars, granulated
spices, nutmeg, ground
raisins, seeded","directions":"Preheat the oven to 350F.
Mix everything but the pumkin, raisins (if you are using them), and milk.
Add raisins(if you're using them), milk, and pumpkin.
Mix until desired texture is reached.
Drop by spoonfuls on a greased baking sheet.
(Depending on how big your spoonfuls are) Bake for 15 minutes per batch.
Let stand for a few minutes (on cooling rack).","url":"https://recipe.bluelayer.org/recipe/43137/pumpkin-cookies-vegan"},{"id":"43125","title":"Louisiana Cream Pralines Recipe","ingredients":"sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
nuts, pecans","directions":"Mix sugar, salt, lowfat milk and butter in 2 qt pot.
Cook and stir over low heat till sugar is dissolved.
Add in pecans and cook over medium heat to 230 degrees or possibly soft ball stage.
Stir constantly.
Remove from heat and let cold 5 min.
Then stir rapidly till candy thickens.
Drop rapidly onto aluminum foil using tsp.
or possibly Tbsp..
If candy becomes too thick, add in warm water.
Use only foil or possibly buttered cookie sheets.
Variation: Add in coconut.","url":"https://recipe.bluelayer.org/recipe/43125/louisiana-cream-pralines-recipe"},{"id":"43114","title":"Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin","directions":"Preheat oven to 350 degrees F.
Cream together butter and sugar; add vanilla, flour, and potato chips.
Drop by 1/2 tsp.
on ungreased cookie sheet.
Bake 10-12 minutes.
(For softer cookies, bake only 7 minutes).
Cool on cookie sheet before transfering to a cookie rack.","url":"https://recipe.bluelayer.org/recipe/43114/potato-chip-cookies"},{"id":"43107","title":"Honey Roasted Almonds for Salads","ingredients":"nuts, almonds
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F. Cut a large sheet of wax paper and lay it out onto the counter for later.
Spread almonds onto a cookie sheet and bake for 5 minutes or until fragrant and light brown.
Watch carefully because nuts will burn fast.
Then remove from the oven and allow the almonds to cool.
While cooling your almonds, combine sugar and salt in a small bowl.
Set aside.
In a small saucepan, combine honey, water and oil.
Bring to a boil over medium heat.
Once you reach a boil, stir in the almonds and cook until the almonds have absorbed the liquid about 5 minutes.
Then mix in the sugar mixture, remove from heat and immediately spread the almond mixture onto the wax paper.
Allow to cool and break apart.
Store in a airtight container.","url":"https://recipe.bluelayer.org/recipe/43107/honey-roasted-almonds-for-salads"},{"id":"43080","title":"Chocolate Peanut Butter Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
raisins, seeded","directions":"Melt chocolate until almost melted in microwave at 50% power for 2-3 minutes, stirring often.
Remove from heat and stir until smooth and completely melted.
Add peanut butter and stir until blended.
Stir in nuts and raisins.
Drop by small teaspoon onto wax paper lined cookie sheet.
Chill until firm, abour 1 hour.
Transfer to an airtight container, and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/43080/chocolate-peanut-butter-clusters"},{"id":"43070","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F and line 2 baking sheets with parchment paper.
Cream butter and sugar until fluffy.
Stir in vanilla.
Add flour and mix well.
Knead lighlty and roll dough out onto a floured surface to 1/4\" thickness.
Cut cookies out and place on prepared baking sheets.
Bake 10 - 12 minutes.
*** If making colorful cookies, and food coloring with vanilla, before adding flour.
Additional flour may be needed due to extra liquid in mixture.","url":"https://recipe.bluelayer.org/recipe/43070/shortbread-cookies"},{"id":"43040","title":"Sushi Rice","ingredients":"roland, seasoned rice wine vinegar,
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Combine the vinegar, sugar, and sea salt in a small pot over low heat.
Stir to dissolve the sugar, remove from heat, and set aside to cool.
Rinse the rice in several changes of fresh water until the water runs clear; then let it drain really well.
Put the rice in a rice cooker with the measured water.
Turn it on and let it do its thing.
When its done, put the rice in a shallow bowl and drizzle with the vinegar solution.
With a spatula, fold the rice to incorporate.
Do not stir or mix because the grains will get smashed and the rice will become mushy.
This is not what we are going for here.
Spread the hot rice out on a cookie sheet and fan to cool it down.
The rice should look shiny, be somewhat sticky, and have a nice balance of tart and sweet flavor.
Keep the rice covered with a clean dish towel at room temperature until ready to use.","url":"https://recipe.bluelayer.org/recipe/43040/sushi-rice"},{"id":"43037","title":"Chocolate Shortbread","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.
Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.
Beat in the vanilla, then the cooled melted chocolate until uniform.
Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.
The dough should be soft but hold together; let stand 5 minutes.
Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
Roll to a circle about 1/2 inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.
Position the rack in the center of the oven; preheat oven to 350; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.
Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
You can also make small, dotlike indentations in the sections with the tip of the knife if you likebut again do not poke through to the baking sheet.
**If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.
Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.
The tops should have tiny, raised air pockets, somewhat like goosebumps.
The cookies should give a bit when toucheddo not overbake.
Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
**Noteyou can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.","url":"https://recipe.bluelayer.org/recipe/43037/chocolate-shortbread"},{"id":"43022","title":"Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
cherries, sweet, raw
butter, without salt","directions":"Preheat oven to 300 degrees F (150 degrees C).
Cream butter and confectioners' sugar together.
Add the cornstarch and flour and mix well.
Stir in the chopped cherries.
Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43022/cherry-shortbread-cookies"},{"id":"43017","title":"Chocolate Covered Raisins in the Microwave","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
raisins, seeded","directions":"Put milk chocolate chips and white chocolate in microwave safe bowl.
Microwave on high 1 minute and stir.
Microwave another 45 seconds and stir until smooth.
(all microwaves vary so you may have to microwave yours a bit more).
Add raisins and stir.
You can also add more raisin or sometimes I add peanuts too.
Drop on a cookie sheet covered with wax paper.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/43017/chocolate-covered-raisins-in-the-microwave"},{"id":"43011","title":"Vegan Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
vanilla extract
spices, cinnamon, ground","directions":"Mix together pastry flour, sugar, baking powder and cinnamon.
In another bowl, whisk the applesauce, oil and vanilla together until well combined.
Pour wet ingredients into dry, and stir to mix.
Then knead them into a dough.
You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly.
(A bit sticky, of course, but not wet.)
Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.
Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!
Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges.
They will be kinda crunchy if you bake them too much longer.
Decorate!","url":"https://recipe.bluelayer.org/recipe/43011/vegan-sugar-cookies"},{"id":"43007","title":"Ice Cream Waffle Cups","ingredients":"butter, without salt
sugars, powdered
honey
egg, white, raw, fresh
wheat flour, white, all-purpose, unenriched","directions":"Whip butter in mixer until smooth.
Add powdered sugar and mix till smooth.
Slowly add honey and egg whites.
At flour 1/3 at a time and mix till smooth.
Can use right away but works better when chilled.
Cut out desired size circle in a piece of cardboard.
I use a circle the size of a cereal bowl but bigger will work just as well.
Preheat oven to 300F.
Lay a non-stick pad on a cookie sheet.
Then lay your cut out down on the sheet and spread a very thin but even layer of batter on it.
Fill your sheet up then place in oven for a couple of minutes.
You are going to have to watch it closely.
When they start to bubble but are still pale it means they are getting close to being done.
Pull them out when they are golden brown and immediately place them inside a bowl to shape.
Sometimes a bowl of cold water is nice to stick your fingers in if they get burnt.
You can make smaller circles and roll them up like a cannoli.
They are great dipped in chocolate and sprinkled with toasted almonds and or toasted coconut.
You can also fill them with whipped cream!
**If you want add other flavors like almond extract, coconut extract, lemon extract, vanilla extract or what ever you heart desires, it adds a nice twist to the honey flavor!","url":"https://recipe.bluelayer.org/recipe/43007/ice-cream-waffle-cups"},{"id":"43000","title":"Vermont Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk together the flour, cheese powder, yeast, salt, and baking powder.
If you're using baker's ammonia in place of baking powder, set it aside.
Add the shortening, working it in to make an unevenly crumbly mixture.
If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water.
Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.
Divide the dough in half, and shape each half into a small rectangular slab.
Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that.
Preheat the oven to 400F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough about 1/16\" thick, or slightly thicker.
If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat.
The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
If you've used parchment, gently slide the parchment and crackers onto a baking sheet.
Cut the dough into 1 1/4\" squares; a rolling pizza wheel works well here.
Don't separate the squares.
If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it.
Prick each square with the tines of a fork.
Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges.
Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done.
Quickly and carefully pull the remaining crackers apart to separate them.
Return to the oven.
Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown.
You'll need to watch these closely at the end; don't walk away from the oven.
They go from golden to dark brown very quickly.
Remove them from the oven, and cool right on the pan.
When completely cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43000/vermont-cheese-crackers"},{"id":"42986","title":"Krakelingen","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated","directions":"In large mixing bowl, cut butter into flour till pea sized.
Sprinkle 1 teaspoon water over 1/4 section of dough.
Fluff that section with fork and push aside.
Repeat with rest of dough in sections.
Divide into half.
Roll into balls.
Wrap in saran wrap, and refrigerate.
Preheat oven to 375.
When cool, tear off pieces about 2 tablespoons worth and roll into snakes.
Shape into hearts, ribbons, wreaths, or pretzel shapes.
Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
Bake for about 20 minutes or until slightly browning.","url":"https://recipe.bluelayer.org/recipe/42986/krakelingen"},{"id":"42985","title":"Mexican Wedding Cakes (Cookies)","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, cinnamon, ground","directions":"Using electric mixer, beat butter in large bowl until light and fluffy.
Add 1/2 cup powdered sugar and vanilla; beat until well blended.
Beat in flour, then pecans.
Divide dough in half; form each half into ball.
Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350F.
Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend.
Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls.
Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
Cool cookies 5 minutes on baking sheet.
Gently toss warm cookies in cinnamon sugar to coat completely.
Transfer coated cookies to rack and cool completely.
Repeat procedure with remaining half of dough.
(Cookies can be prepared 2 days ahead.
Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.","url":"https://recipe.bluelayer.org/recipe/42985/mexican-wedding-cakes-cookies"},{"id":"42972","title":"Oatmeal Coconut Chews","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
sugars, brown
butter, without salt
honey","directions":"In a medium bowl, combine oats, flour, coconut and nuts.
Set aside.
In a saucepan, combine sugar, butter and honey.
Pour over oat mixture; still until well blended.
Divide mixture into 30 to 36 balls.
Place on lightly greased cookie sheet and bake at 350 degrees F.
for about 8 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/42972/oatmeal-coconut-chews"},{"id":"42907","title":"Rocky Road Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, marshmallows","directions":"Grease a 9x9 pan.
Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted.
Remove from heat and stir in marshmallows.
Pour into pan and cool (can be done in the refrigerator), cut and enjoy!","url":"https://recipe.bluelayer.org/recipe/42907/rocky-road-cookies"},{"id":"42888","title":"Scots Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter with sugar until light and fluffy.
Sift flour with rice flour or cornstarch (the former is preferable if available), and cut into butter until it resembles coarse meal; mix as you would for pastry.
Add just enough of the flour mixture to make a dough that can be gathered into a soft ball.
Knead on a lightly floured board for a minute or two, only until smooth.
Do not knead too long or dough will become greasy and the shortbread will be tough.
Divide dough in half and press each portion into an unbuttered 8-inch layer-cake pan.
Using the back of the bowl of a wooden spoon, press a round indentation into the center of the cake and crimp the edges.
With the tines of a fork, prick cake all over, right down to the pan.
Bake in preheated 350 oven for 45 minutes to 1 hour, or until shortbread is an even pale golden brown.
This will be soft when removed from the oven and can then be cut into wedge-shaped portions; or break when cold and crisp.
Variation: If you have the wooden shortbread molds, dust them with cornstarch or rice flour, press dough into them and invert onto a buttered and floured cookie sheet.","url":"https://recipe.bluelayer.org/recipe/42888/scots-shortbread"},{"id":"42865","title":"Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, garlic powder","directions":"Dissolve yeast in 1 c of water with sugar
Let stand 5 min
Add rest of ingredients except for butter
Stir and knead
Put in greased bowl and let rise at least 1 hour
punch down and divide in half
roll in to rectangle
brush with melted butter
Cut in half then into 8 strips (16 total)
Variations
Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese.
Twist bread stick multiple times and lay out on parchment lined cookie sheets.
(I do about 8 to a pan-parchment necessary so the cheese wont stick to the pan).
Cover and let rise 30 minutes or until double in bulk and then bake.
After baking, brush with remaining melted garlic butter.
Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture.
Place on greased baking sheet and let rise 30 minutes.
After baking, brush again with melted garlic butter.
Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme.
Place on sprayed baking sheets and let rise 30 minutes before baking.
Brush again with remaining melted butter after baking.","url":"https://recipe.bluelayer.org/recipe/42865/breadsticks"},{"id":"42851","title":"Banana Oatmeal Drop Cookies","ingredients":"sugars, brown
oil, olive, salad or cooking
bananas, raw
salt, table
oats
nuts, walnuts, english
raisins, seeded","directions":"Preheat oven to 350F and grease cookie sheets.
Beat brown sugar and oil together until blended; stir in bananas and salt.
Gradually beat in oats; stir in walnuts and raisins.
Drop dough by teaspoonful onto prepared baking sheets.
Bake for 25 minutes or until golden.
Cool on baking sheet ten minutes; remove and cool completely.","url":"https://recipe.bluelayer.org/recipe/42851/banana-oatmeal-drop-cookies"},{"id":"42846","title":"Guess Again Candy Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive","directions":"Line large cookie sheet with waxed paper.
In small microwave-safe bowl, combine white chocolate candy melts and peanut butter.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Add bread crumbs; mix well.
Place on waxed paper-lined cookie sheet.
Place another sheet of waxed paper over mixture; pat or roll to form 11x7-inch rectangle (1/4-inch-thick).
Remove top sheet of waxed paper.
Place 1/2 cup of the light chocolate candy melts in small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Spread evenly over peanut butter layer on cookie sheet.
Sprinkle with 2 tablespoons of the peanuts.
Refrigerate 10 minutes to set chocolate.
Meanwhile, place remaining 1/2 cup light chocolate candy melts in same small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Remove candy from refrigerator.
Turn candy over on cookie sheet; remove waxed paper.
Spread light chocolate over candy.
Immediately sprinkle with remaining 2 tablespoons peanuts.
Refrigerate 10 minutes or until set.
Break or cut candy into small pieces.","url":"https://recipe.bluelayer.org/recipe/42846/guess-again-candy-crunch"},{"id":"42842","title":"German Puff Pastry Cookies (Blatterteig Pastetchen)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
potatoes, raw, skin
butter, without salt
vanilla extract","directions":"Blend flour and confectioners sugar; chill.
Add potato and mix gently with a fork.
Cut in butter until pieces are the size of small peas.
Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly).
Shape dough into a ball; chill thoroughly.
Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter.
Place rounds, rings, and centers on separate ungreased cookie sheets.
Bake at 400F 10 to 15 minutes.
When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers.
About 2 dozen cookies.
CAI Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/42842/german-puff-pastry-cookies-blatterteig-pastetchen"},{"id":"42826","title":"Chocolate, Caramel and Salty Peanut Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, caramels
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 12 x 18 cookie sheet with wax paper or parchment.
Melt milk chocolate, stir in caramel bits and peanuts.
Spread mixture on prepared cookie sheet and drizzle with white chocolate.
Pop in the freezer or fridge to harden.
Remove from the fridge and break into pieces.","url":"https://recipe.bluelayer.org/recipe/42826/chocolate-caramel-and-salty-peanut-bark"},{"id":"42776","title":"Cookies for Rookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
peanut butter, smooth style, without salt
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
Stir together the flour, oats, baking soda and salt; set aside.
In a medium bowl, cream together butter and brown sugar until smooth.
Stir in the peanut butter and buttermilk.
Gradually mix in the dry ingredients, then fold in chocolate chips.
Roll dough into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets.
Use a fork dipped in flour to flatten the balls slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly brown at the edges.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/42776/cookies-for-rookies"},{"id":"42769","title":"Peanut Butter Candy Bars","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
oats
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (180 degrees C).
In large bowl, cream butter, syrup and sugar.
Stir in rolled oats.
With moistened hands press mixture firmly into well greased 10x15 inch jelly roll pan.
Bake for fifteen minutes or until lightly browned.
Cool slightly.
In a medium bowl, combine melted chocolate and peanut butter.
Spread on cookie base.
Cut into bars while warm.
Refrigerate for an hour or until topping is set.
Store in a cool place.
Makes 5 dozen.","url":"https://recipe.bluelayer.org/recipe/42769/peanut-butter-candy-bars"},{"id":"42767","title":"Soda Pretzels","ingredients":"leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
honey
salt, table","directions":"In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water.
Bring water to a boil, and then remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda.
Stir in buttermilk and honey until dough pulls together.
Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
Divide dough into 12 equal pieces.
Roll each piece into a cylinder approximately 12 inches long.
Form into classic pretzel shape.
Pinch ends to seal.
Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.
Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/42767/soda-pretzels"},{"id":"42755","title":"Easy Okara Cookies!","ingredients":"okara
wheat flour, white, all-purpose, unenriched
honey
raisins, seeded
spices, cinnamon, ground","directions":"Mix together all the ingredients and form bite-sized balls with your hands.
Bake in an oven at 160C for 30 minutes.
I changed the whole wheat flour to regular flour and the honey to 2 tablespoons of sugar.
It's really crispy and chewy this way!
Check the moisture and if needed, add about 1 tablespoon of milk.
Or roll out thinly on a cutting board, cut with a knife, and bake.","url":"https://recipe.bluelayer.org/recipe/42755/easy-okara-cookies"},{"id":"42722","title":"Grandma Elsie's Chocolate Potato Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"preheat oven to 350
( chocolate.. use 1oz.
for a mild hint of chocolate or up to 3oz.
for more chocolaty taste)
cream together margarine, sugar and melted chocolate.
add vanilla
stir in flour one cup at a time.
fold in crushed potato chips.
drop by the half tablespoon onto ungreased cookie sheet.
bake about 12 minutes.
the bottoms should be golden.
and the tops as well.
cook on wire racks.
store in airtight container.
makes about 70 .. 1 inch cookies.","url":"https://recipe.bluelayer.org/recipe/42722/grandma-elsies-chocolate-potato-chip-cookies"},{"id":"42715","title":"Albanian Date Cookies","ingredients":"oil, olive, salad or cooking
orange juice, raw
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Put the orange juice, oil and vanilla extract into a large bowl.
In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms.
Break off pieces of the dough and roll into 1 1/2 inch balls.
Place on an ungreased cookie sheet, and press one date into the center of each cookie.
Bake at 350 degrees for 20 to 25 minutes.
Remove from the oven and let cool.
After the cookies have cooled, spread the crushed walnuts out on a plate.
Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove.
Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts.
Repeat until all the cookies are done.","url":"https://recipe.bluelayer.org/recipe/42715/albanian-date-cookies"},{"id":"42670","title":"Vickys Oatmeal Raisin Cookies","ingredients":"oats
seeds, flaxseed
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
oats
raisins, seeded","directions":"Preheat the oven to gas 4 /180C / 350F and line a baking sheet with parchment paper
In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda
In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients
Fold in the oats and raisins and let the batter sit 5 minutes to thicken a bit
Spoon the mix onto the lined baking sheet leaving an inch between each.
They won't spread much so if you prefer thinner cookies pat them down a bit
Bake 15 - 20 minutes until the edges turn golden.
Cool on a wire rack and store in the fridge in a lidded container for up to 3 days","url":"https://recipe.bluelayer.org/recipe/42670/vickys-oatmeal-raisin-cookies"},{"id":"42665","title":"Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In the bowl of a food processor pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt and baking soda.
Add the butter and pulse to combine until the mixture resembles coarse sand.
With the food processor running, slowly add the molasses and then the milk.
Stop the food processor when dough has formed.
Transfer the dough onto a large piece of parchment paper.
Gather the dough into a large ball and then place another piece of parchment paper on top.
Using a rolling pin, roll the dough in between the pieces of parchment paper until it is about 1/4-inch thick.
Place the rolled out dough into the freezer to harden for about 15 minutes or up to a couple hours.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
I used approximately 5 sheets.
Set aside until needed.
Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough.
Using a cookie cutter cut the dough into desired shapes.
(You can use different types of cutters, not just gingerbread men).
Place the cookies onto the prepared baking sheets.
Gather up the scraps of the dough and continue rolling out the dough, letting it harden in the freezer, and then cutting into shapes, until you run out of dough.
Bake the cookies until they have set.
This will take about 10-12 minutes.
Let the cookies sit on the baking sheet for a couple minutes after removing them from the oven.
Then transfer cookies to a cooling rack to cool completely.
Frost the cookies with Royal Icing or leave plain as is.
Serve and enjoy!
Cookies last up to 1 week in a sealed container.
Source: Brown Eyed Baker","url":"https://recipe.bluelayer.org/recipe/42665/gingerbread-cookies"},{"id":"42660","title":"Rosmairi Oven Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together the dry ingredients.
Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
Make a well in the centre& pour in all the milk.
Mix well& turn onto a floured board& knead a little, but not too much.
Divide the dough in two.
Roll each round to almost 3/4 of an inch.
Cut the round in four pie-shaped wedges.
(I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
Bake at 375 F for 15-20 minutes; or until done.
(My mom adds a touch more milk,& makes a drop biscuit instead.
).","url":"https://recipe.bluelayer.org/recipe/42660/rosmairi-oven-scones"},{"id":"42650","title":"Oatmeal Chia Seed Cookies","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
seeds, chia seeds, dried
spices, cinnamon, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl.
Stir applesauce and coconut oil into oat mixture until dough is evenly mixed.
Fold cranberries, chocolate chips, and coconut into dough.
Spoon dough onto the prepared baking sheet.
Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/42650/oatmeal-chia-seed-cookies"},{"id":"42637","title":"OAMC Individual Oatmeal Servings","ingredients":"water, bottled, generic
oats
salt, table","directions":"Bring water and salt to a boil.
Add oatmeal and cook for 3-5 minutes on medium heat.
Stir as necessary.
Remove oatmeal from heat and cool in pan.
Oatmeal will be very thick.
Use an ice cream scoop to create serving size balls of oatmeal on a cookie sheet lined with wax paper.
Flash freeze.
Place frozen scoops in a freezer bag and store in freezer.
To serve, microwave single scoop on high, stirring occasionaly.
For more variety, top hot oatmeal with syrup, preserves, fresh or dried fruit, baked apples or cherry pie filling, chocolate chips and peanutbutter, or caramel ice cream topping.","url":"https://recipe.bluelayer.org/recipe/42637/oamc-individual-oatmeal-servings"},{"id":"42631","title":"Fried Ice Cream Aka Crispy Coconut Dessert","ingredients":"butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
vanilla extract","directions":"Preheat oven to 300 degrees.
Mix together all ingredients except ice cream and place on cookie sheet lined with tin foil.
Place pan in oven for 30 minutes, stirring every 10 minutes.
Layer 2/3 of the mixture into a 9x13 pan and press into the bottom.
Top with ice cream and smooth out.
Top with remaining mixture.
Place pan into freezer for 8 hours.
Slice into squares, serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/42631/fried-ice-cream-aka-crispy-coconut-dessert"},{"id":"42627","title":"No-Fail Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees and position rack in center of oven.
Line cookie sheet with parchment paper.
( I have lightly sprayed the cookie sheet instead and it works fine).
In processor mix flour, sugar butter and salt for 20 seconds.
Add cherries or cranberries and pulse until chopped about 20 seconds more.
Turn out mixture onto work surface and make into a smooth, compact ball.
On a lightly floured surface roll the dough into a 7X9 rectangle about 1/4 inches thick.
Cut into 12 rectangles and prick each cookie 3 times with a fork.
Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.
Remove from fridge and bake 30-35 minutes.
Let cool for 10 minute before transferring to a wire rack to cool completely.
Sprinkle with sugar.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42627/no-fail-cherry-shortbread-cookies"},{"id":"42608","title":"Petit Beurre Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt","directions":"Preheat oven to 325 degrees.
In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter.
Mix on medium-low until a dough forms.
Transfer to a baking sheet and roll out 1/8-inch thick.
Shape of dough does not matter; smooth edges for even browning.
Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake.
Remove from oven and cool completely.
Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle.
Add remaining 3 1/2 ounces butter and mix at medium speed.
Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl.
Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
Line a baking sheet with plastic wrap.
Using a rubber spatula, transfer dough to sheet and spread in a thick oval.
Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick.
Chill until firm, about 1 hour.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a 3-inch cookie cutter, cut circles from chilled dough.
Transfer to baking sheet, spacing cookies at least 2 inches apart.
(Scraps of dough may be re-rolled and chilled for additional cookies.)
Bake until edges are golden brown, 7 to 10 minutes.
Remove from oven and cool on baking sheet.
Transfer baking sheet to refrigerator; allow cookies to become well chilled.
Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet.
Chilled cookies may be placed atop a circle of raspberries or other berries.
If desired, garnish plate with a scoop of ice cream.","url":"https://recipe.bluelayer.org/recipe/42608/petit-beurre-cookies"},{"id":"42599","title":"Pioneer Boulangerie Chocolate Chip Butter Cookies","ingredients":"butter, without salt
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Cream together butter and two cups of powdered sugar.
Add salt, vanilla, and flour and mix until blended.
Mixture will be stiff!
Stir in chocolate pieces.
Pinch off pieces of dough.
Roll into 1\" balls and flatten with a fork on a baking sheet.
Bake at 350 for 15 minutes.
Sprinkle with additional powdered sugar while still hot.","url":"https://recipe.bluelayer.org/recipe/42599/pioneer-boulangerie-chocolate-chip-butter-cookies"},{"id":"42591","title":"Auntie Faye's Bannock","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
bacon, meatless
sugars, granulated
water, bottled, generic","directions":"Mix ingredients in order given.
Place on cookie sheet.
You may place dough directly on rack.
Rack makes it easy to break into servings.
Bake 15-20 min at 350 degrees.
Watch for golden brown.
When you use the rack you flip it over between the racks after about 12 minute
You can cut it into circles like biscuits also.","url":"https://recipe.bluelayer.org/recipe/42591/auntie-fayes-bannock"},{"id":"42589","title":"Health Nut Granola Bars","ingredients":"seeds, flaxseed
water, bottled, generic
peanut butter, smooth style, without salt
sugars, brown
cereals ready-to-eat, granola, homemade","directions":"In a medium bowl, whisk together flax seed, water, peanut butter and brown sugar.
In a large mixing bowl, add the wet ingredients to the Health Nut Granola Cereal (121238).
Mix well.
Spread evenly in a greased 9 x 13 cookie sheet.
Bake at 300 for 25 minutes.
Let cool fully (at least an hour) and then cut into bars.","url":"https://recipe.bluelayer.org/recipe/42589/health-nut-granola-bars"},{"id":"42583","title":"Holiday Cookies","ingredients":"peppermint, fresh","directions":"Unwrap the candy and transfer it to a medium zip-top plastic bag.
With the end of a rolling pin, break the candy up into medium to small pieces, at least one quarter in size, no smaller than a Nerd, being careful not to make candy powder.
Follow the recipe for cornflake-chocolate-chip-marshmallow cookies, adding the candy pieces with the mini marshmallows.","url":"https://recipe.bluelayer.org/recipe/42583/holiday-cookies"},{"id":"42575","title":"Diva Diabetic's Savory Almonds","ingredients":"nuts, almonds
spices, garlic powder
spices, onion powder
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees.
Place almonds on the baking sheet and toss with onion, garlic powder, salt and oil.
Make sure almonds are well coated and in one even layer.
Bake for 10 to 15 minutes, opening the oven to shake the cookie sheet to turn the almonds over every few minutes.
Make sure the almonds are in a single layer when you return them to the oven.
Allow almonds to cool and store in plastic baggies in 1/4 cup portions, to take with you on the go, as a healthy snack!","url":"https://recipe.bluelayer.org/recipe/42575/diva-diabetics-savory-almonds"},{"id":"42562","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Preheat oven to 400F.
Combine the dry ingredients in a medium sized bowl.
Add the butter and cut into with a pastry cutter until resembles coarse meal.
Add the chopped cranberries until coated with flour mixture and the orange zest is evenly distributed.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently just until combined.
Turn the dough onto a floured surface, knead lightly.
and divide into 2 equal sized balls.
Pat each ball into 6 inch circles and slightly domed in shape.
Cut each circle into 8 wedges and place on an ungreased cookie sheet.
Allowing space between each scone.
Sprinkle the tops with granulated sugar and pat in gently.
Bake 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/42562/cranberry-scones"},{"id":"42559","title":"Florentines (Sandwich Cookies)","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
honey
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the rack in the center of oven and preheat to 350 degrees.
Line a heavy large baking sheet with parchment paper or use a silpat(silicone baking mat).
Stir the chopped almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves; Bring mixture to a boil.
Remove the pan from heat; Stir in almond mixture; COOL the batter for 20 minutes, stirring occasionally.
Bake the cookies until they are LACY and golden brown, about 10 minutes.
Gently slide the parchment paper onto a rack to cool compelety; transfer the cookies to paper towels.
Repeat with remaining batter, lining with clean parachment paper or baking mat.
Note: the cookies can be made up to this point 2 months ahead, cool compelety, then store airtight in freezer, defrost before continuing.
Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts or melt carefully in microwave.
Spread the melted chocolate over the bottom of 1 cookie, top with a second cookie, bottom side down, pressing lightly to adhere; repeat with remaining cookies and chocolate, enjoy.","url":"https://recipe.bluelayer.org/recipe/42559/florentines-sandwich-cookies"},{"id":"42551","title":"Macadamia Lace Cookies","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
nuts, macadamia nuts, raw","directions":"Preheat oven to 375 degrees (200 C.).
Combine butter, brown sugar and corn syrup in small saucepan.
Cook, stirring, over medium heat until sugar disolves and mixture begins to bubble.
Remove from heat continuing to stir well, gradually beat in flour and add nuts.
Keep batter warm by setting saucepan in larger pan with 2 inches of barely simmering water.
Drop batter by tsp full about three inches apart on greased baking sheet.
Allow plenty of room for cookies to spread.
Bake until edges are golden brown, about 4 to 5 minutes.
If you want to leave the cookies round, allow to cool on sheet until firm.
If you want to shape by folding or twisting, let cool until firm enough to handle but still soft enough to curl, less than a minute.
Transfer to rack to cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/42551/macadamia-lace-cookies"},{"id":"42520","title":"Danish Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrups, corn, light
nuts, almonds
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Melt butter,sugar and corn syrup.
Stir in almond, cloves, cinnamon and ginger.
Dissolve baking soda in water and stir into mixture.
Knead dough and form into balls bake at 350 degrees for 20 to 30 minute Let cool.","url":"https://recipe.bluelayer.org/recipe/42520/danish-cookies"},{"id":"42504","title":"Buggy's Shortbread II","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"In a medium bowl cream butter with an electric mixer for 1 minute at medium speed.
Add powdered sugar while mixer is still running, scraping down the bowl 2 times.
Add flour mixing until just blended.
Place dough between 2 pieces of waxed paper and roll out to a thickness of 1/8 inch.
Place waxed paper on a cookie sheet in refrigerator for 1/2 hour.
Preheat oven to 325 degrees.
Remove top sheet of waxed paper and slid dough off of waxed paper onto floured counter.
Cut with cookie cutters.
Place onto cookie sheet that has been very greased or sprayed lightly with cooking spray.
Sprinkle with colored sugar or other decorations as desired.
Bake for 5-10 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/42504/buggys-shortbread-ii"},{"id":"42484","title":"Arthur Style Fish Recipe","ingredients":"sauce, fish, ready-to-serve
lemon juice, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
spices, basil, dried
spices, pepper, black
spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.
Cover with lowfat milk and lemon juice and chill 3-4 hrs.
Drain off lowfat milk.
Dip fillets in flour to coat each piece lightly.
Let dry on a cookie sheet, making sure pcs don't tough.
Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.
Heat oil to 425 .
Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.
Dip floured fillets in batter and add in to the warm oil one at a time.
Fry 4-5 min.
Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 oven.
Deep fry remaining filets, keeping the depth of the oil at least 3 inches.
NOTE: Don't heap fish as thiscreates steam in the oven and makes coating soft.","url":"https://recipe.bluelayer.org/recipe/42484/arthur-style-fish-recipe"},{"id":"42479","title":"American-Style Biscuits","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, powdered
butter, salted
beverages, protein powder whey based
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the dry ingredients to a bowl and use a whisk to mix together.
Make sure there are no lumps.
Cut the butter into 1 cm cubes and cool.
You can also use a chilled spoon to reduce their size before mixing them in.
Mix the butter in using a spatula in a cutting motion.
Use your hands at the end to knead into a crumbly texture.
Make a depression in the center and add the whey (or milk) in 2-3 parts.
Let it soak in without kneading.
Gather it together in one lump and place in a plastic bag.
Stretch it out to a 1 cm thinness while still in the bag (it should be 15 x 20 cm large).
Using a rolling pin helps things go more quickly.
Let sit in the refrigerator for 1-2 hours.
Preheat the oven to 200C.
Remove the dough from the bag, and fold two or three times.
Press down on it to get it to stick together.
Use a knife or a cookie cutter to make the individual biscuits.
Brush milk on top, place on a baking pan lined with parchment paper, and bake at 200 C for 18 minutes.
They're delicious hot from the oven!
If they cool down too much, you can warm them up a bit and enjoy with butter or jam.","url":"https://recipe.bluelayer.org/recipe/42479/american-style-biscuits"},{"id":"42474","title":"Russian Tea Cakes","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Cream margarine, butter, vanilla until smooth.
Add pecans to the butter mixture.
Sift salt and flour together until combined.
Add dry ingredients to the wet mixture.
Shape into 1 inch balls and place on an ungreased sheet pan.
Make sure there is 1/2 in separating each cookie, these cookies do not flatten out, they stay shaped into a ball.
Bake at 400 for 10 minutes -- DO NOT LET THESE COOKIES BROWN.
Let cookies cool about 5 minutes, while still hot or warm roll them in the powder sugar.
Let cool another 5 minutes and toss in powder sugar again.","url":"https://recipe.bluelayer.org/recipe/42474/russian-tea-cakes"},{"id":"42470","title":"Oatmeal Cinnamon Chip in a Jar Mix","ingredients":"leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
spices, cinnamon, ground","directions":"Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:.
Preheat oven to 375F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended.
Place cookie mix in an other bowl and mix to combine ingredients.
Add butter mixture and blend in to smooth any clumps.
Drop tablespoon full onto ungreased pan and bake 9-11 minutes.","url":"https://recipe.bluelayer.org/recipe/42470/oatmeal-cinnamon-chip-in-a-jar-mix"},{"id":"42466","title":"Grammy Cookies (For Dogs)","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
oil, olive, salad or cooking
oil, olive, salad or cooking
parsley, fresh
soup, chicken broth or bouillon, dry","directions":"Combine 1st 4 ingredients in a bowl and mix well.
In another boal, combine, oils, parsley and 1/2 cup Chicken broth.
Add the dry ingredients to the wet ingredients and stire well.
Add more of the chicken broth (up to 1/4 c) as needed to hold dough together.
Dump out on cutting board, knead briefly, then roll out (1/4 - 1/2\" thick).
Cut with cookie cutter.
Roll remnants into small mini-treat sized balls.
Bake on cookie sheet for 15 minutes at 400 degrees.
Turn off oven and leave cookies in for 10 minutes.
Remove and transfer to rack to cool.
No preservatives, so these should be eaten fairly soon.
Or they freeze GREAT.","url":"https://recipe.bluelayer.org/recipe/42466/grammy-cookies-for-dogs"},{"id":"42455","title":"Animal Crackers","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 400 degrees F (200 degrees C).
Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt.
Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas.
Stir in the buttermilk and honey to form a stiff dough.
On a lightly floured surface, roll the dough out to 1/8 inch in thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/42455/animal-crackers"},{"id":"42452","title":"Authentic Biscuits Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Combine baking mix, lowfat milk and cheese in large bowl; stir with wooden spoon till soft dough forms.
Beat vigorously for 30 seconds.
Drop by heaping tablespoonfuls onto ungreased cookie sheet.
Bake at 450i 8 to 10 min or possibly till golden.
Combine butter and garlic pwdr; brush tops of biscuits while on cookie sheet.
Serve hot.
Makes 12 biscuits.","url":"https://recipe.bluelayer.org/recipe/42452/authentic-biscuits-recipe"},{"id":"42442","title":"Drizzled Oatmeal Cookies","ingredients":"sugars, brown
butter, without salt
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
salt, table
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 350F
Combine brown sugar and 1 cup butter in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add water; continue beating until well mixed.
Reduce speed to low; add oats, flour, cinnamon, baking soda and salt.
Beat until well mixed.
Shape dough into 1 1/2-inch balls.
(Dough will be sticky.)
Place 2 inches apart onto ungreased cookie sheets.
Flatten to 2-inch diameter with bottom of glass dipped in sugar.
Bake for 12 to 15 minutes or until lightly browned.
Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine all drizzle ingredients except milk in small mixer bowl.
Beat at low speed, scraping bowl often and gradually adding enough milk for desired drizzling consistancy.
Drizzle over cooled cookies.","url":"https://recipe.bluelayer.org/recipe/42442/drizzled-oatmeal-cookies"},{"id":"42409","title":"Pfeffernuesse (Peppery Gingerbread)","ingredients":"butter, without salt
molasses
sugars, granulated
spices, ginger, ground
spices, anise seed
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, powdered
lime juice, raw","directions":"Mix flour and baking soda and set aside.
Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
Add flour at once and stir in quickly.
Let dough cool down.
Then wrap into cling film and put into the fridge.
Leave it there overnight.
On the next day: The dough should be very firm.
Halve it with a knife.
Set one half aside for the moment.
Divide the halved dough into 8 pieces.
Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
First knead the little pieces of dough, so that they get a little waxier.
Then roll them between your hands to form a little ball.
Place them on a plate and put in the fridge.
Do the same with the second half of the dough.
Let the dough balls rest in the fridge for one hour.
Meanwhile preheat oven (360 F, 180 C).
Line out two baking trays with baking paper.
Take the dough balls out of the fridge and put them on the baking tray.
Put baking tray into the lower third of the oven and bake for 12 to 15 minutes.
Cookies will flatten a bit and should be golden.
They are still soft.
Put them on a cooling rack and let the them cool completely.
While the first batch is baking do the same as described above with the second half of dough.
Mix powdered sugar with as little lime juice as possible to form a glaze.
The glaze should be pasty, so use as much lime juice you need to get this consistency.
Decorate the Pfeffernusse with the glaze.
I use an icing bag with a very small opening to decorate the Pfeffernusse with the pasty glaze.
Store the Pfeffernusse between layers of parchment paper in an airtight container.
You can store them in a dry and not too warm place for about 4 weeks.
NOTE: I use anise seeds and ground them freshly.
The anise flavour will be more intense.
Cooking time does not include time for cooling (overnight and additional 1 hour).
Passive work (baking) time is for 1 baking tray.","url":"https://recipe.bluelayer.org/recipe/42409/pfeffernuesse-peppery-gingerbread"},{"id":"42389","title":"Simple Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 350F and line a large rimmed cookie sheet with foil; spray the foil with nonstick spray or brush lightly with a very small amount of oil.
Rinse pumpkin seeds, picking off any strands of pumpkin that may be stuck to them; pat dry.
Spread seeds onto the prepared pan and sprinkle with the salt blend to taste (I just shook mine on).
Drizzle a very small amount of olive oil over the seeds, then use your hands to mix& coat well.
Spread out the seeds so that they are once again in an even level and pop into the preheated oven until crisp, about 12 minutes.
Remove from pan and re season if needed.","url":"https://recipe.bluelayer.org/recipe/42389/simple-roasted-pumpkin-seeds"},{"id":"42373","title":"Fresh Strawberry Sorbet With Shortbread Cookies","ingredients":"water, bottled, generic
sugars, granulated
strawberries, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"To make the sorbet: Combine 1 cup water and 1 cup sugar in a medium saucepan.
Stir over medium-high heat until sugar dissolves and mixture comes to a boil.
Reduce heat and simmer 5 minutes.
Transfer to a bowl and chill until cold.
Puree quartered strawberries in processor until smooth.
Add lime juice and sugar syrup; process until blended.
Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions.
Spoon sorbet into container; cover and freeze until firm, about 4 hours.
Can be made 3 days ahead.
Keep frozen.
To make shortbread cookies: Preheat oven to 300 degrees.
Lightly butter 9-inch diameter springform pan.
Whisk flour, sugar, and salt in a medium bowl to blend.
Add 1/2 cup butter and rub in with fingertips to make a coarse meal.
Gather dough together and form into ball; flatten into a disk.
Roll out dough on lightly floured surface to 1/2 inch thick round.
Transfer round into prepared pan.
Using fingers, press dough evenly over bottom to edges of pan.
Using the tip of a small sharp knife, score dough into 8 equal triangles, then pierce all over with fork.
Bake until shortbread is cooked through and pale golden, about 45 minutes.
Using tip of knife, cut warm shortbread into triangles along scored lines.
Run knife around shortbread to loosen.
Cool in pan at least 30 minutes.
Release springform pan sides.
Using spatula, carefully remove shortbread from pan (shortbread will be fragile).
Can be made 1 day ahead.
Store in airtight container in single layer at room temperature.
To serve: Scoop sorbet into individual glasses or bowls; garnish with fresh strawberries.
Serve Shortbread Cookies alongside.","url":"https://recipe.bluelayer.org/recipe/42373/fresh-strawberry-sorbet-with-shortbread-cookies"},{"id":"42370","title":"Melt In Your Mouth Cookies III","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Combine the butter, flour and confectioners' sugar together.
At first it will have a pie crust consistency.
Roll into one large log and wrap in wax paper or plastic wrap.
Chill for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Slice chilled log into 1/4 inch thick slices.
Place cookies on a baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Watch carefully so they don't burn.","url":"https://recipe.bluelayer.org/recipe/42370/melt-in-your-mouth-cookies-iii"},{"id":"42368","title":"Breadsticks for Dips (Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in the bread maker in the order listed.
Set to dough setting.
After the machine has finished, punch down dough and divide into 16 equal pieces.
Roll each piece into a breadstick shape.
Place onto a cookie sheet lightly dusted with cornmeal to prevent sticking.
Let rise for 30-45 minutes - till doubled.
Bake at 400 degrees for 12-15 minutes - till golden brown.","url":"https://recipe.bluelayer.org/recipe/42368/breadsticks-for-dips-bread-machine"},{"id":"42357","title":"Chocolate-Covered Strawberries","ingredients":"strawberries, raw
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
butter, without salt","directions":"Wash strawberries and pat dry.
Place on paper towels until they reach room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
Allow excess chocolate to drip off into pan.
Place stem side down on waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/42357/chocolate-covered-strawberries"},{"id":"42355","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
sugars, powdered","directions":"Crush the chocolate into small pieces.
Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave.
Keep a close watch, mixing every few seconds, to make sure it doesn't burn.
You can also use a double boiler.
Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.
Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups.
(About 1 hour.)
Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.
Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft.
Be careful not to heat it for too long or it will get runny.
Add the powdered sugar and crackers and mix well.
If using unsalted peanut butter, add a pinch of salt.
Put a spoonful of peanut butter into each chocolate cup.
Leave enough room at the top to seal with chocolate.
Return the platter to the refrigerator to chill until the peanut butter hardens.
It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.
Melt the remaining 1/2 of the chocolate and cover each cup.
Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.
Chill in the refrigerator again to harden.
Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.
Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done!
Enjoy the nice combination of chocolate and peanut butter!
When I don't have enough chocolate, I use a type that melts easily.
Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.
I use Skippy Creamy Peanut Butter.
It's essential to use salted peanut butter.
Use the crunchy type, if you like.
If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ.
I recommend plain.
The powdered sugar gives a silky texture.
You can also transform granulated sugar into powdered sugar by processing it in a food mill!
Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.
If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.","url":"https://recipe.bluelayer.org/recipe/42355/peanut-butter-cups"},{"id":"42341","title":"English Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine flour and baking powder.
Cut in the butter until crumbly and butter is pea-sized or smaller.
Stir in the sugar and salt.
Stir in the milk.
Stick the dough together and turn out on a lightly floured surface.
Knead 4-5 times and roll out to 3/4 inch thick.
Using a 2 inch round cookie cutter, cut out as many scones as you can.
Gather the scraps and roll out again.
Cut out as many scones as you can.
With the remaining scraps, form a ball and gently cut an \"X\" on the top.
Place all scones on an un-greased baking sheet.
Brush the tops with an egg wash.
Bake at 450F fro 8-12 minutes until the tops are golden brown.","url":"https://recipe.bluelayer.org/recipe/42341/english-scones"},{"id":"42338","title":"Italian Cannoli Filling or Dip","ingredients":"cheese, ricotta, whole milk
sugars, powdered
orange juice, raw
vanilla extract
orange juice, raw","directions":"Zest the orange and mix all ingredients in a mixing bowl.
Mix on high speed for one minute scraping the bowl once or twice.
Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer.
Overnight works well.
Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
You can also serve on cookies or as a dip.","url":"https://recipe.bluelayer.org/recipe/42338/italian-cannoli-filling-or-dip"},{"id":"42329","title":"Low Fat Asian Halibut in Foil","ingredients":"fish, halibut, greenland, raw
carrots, raw
squash, summer, zucchini, includes skin, raw
broccoli, raw
onions, raw
spices, ginger, ground
rice vinegar,
oil, sesame, salad or cooking","directions":"Preheat oven to 450 degrees.
Tear off 4 sheets of foil wrap, 12 inches by 18 inches each.
Place halibut fillets in center of foil sheets.
Top with vegetables.
Combine ginger, vinegar and oil in a small bowl.
Drizzle a little over each fish and vegetable mound.
Close the foil packets by bringing the sides up and folding the edge over twice, then sealing the ends in the same way.
Leave enough room inside for air to circulate.
Place foil packets on a large cookie sheet and bake for 15-18 minutes (or you can cook it over a campfire!
).","url":"https://recipe.bluelayer.org/recipe/42329/low-fat-asian-halibut-in-foil"},{"id":"42322","title":"Chocolate Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
egg substitute, powder
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
oats
nuts, walnuts, english","directions":"1. mix all together.","url":"https://recipe.bluelayer.org/recipe/42322/chocolate-walnut-cookies"},{"id":"42314","title":"Bread Machine Onion Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
onions, raw
onions, raw
leavening agents, yeast, baker's, active dry","directions":"*** Presoak 1/4 c. dry onions in 1/3 c. hot water for 10 min.
Drain and press water from onions.
Place specified amount of pre-soaked onions in the machine with the rest of the ingredients.
Save the rest to sprinkle on top of the bagels before baking.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/42314/bread-machine-onion-bagels-recipe"},{"id":"42301","title":"Cheerios Peanut Butter Cookies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix sugar and syrup in saucepan and bring to a boil until it bubbles.
Add peanut butter and stir.
Stir in Cheerios.
Drop by teaspoon onto cookie sheet.
Do not bake.","url":"https://recipe.bluelayer.org/recipe/42301/cheerios-peanut-butter-cookies"},{"id":"42299","title":"Vegan Chocolate Walnut Biscotti","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Preheat the oven to 375 degrees (f).
Grease a cookie sheet and set aside.
Beat the softened margarine with a fork until it has a creamy consistency.
Stir in all of the ingredients, leaving the flour and walnuts for last.
Shape the dough into two approximately 9 long rolls.
Place these rolls about 3 apart on the greased cookie sheets and flatten them until they are about 3 to 4 wide and 1 1/2 thick.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
Let the biscotti cool completely, and remove it from the cookie sheet.
Turn the oven down to 325 degrees (f).
Re-grease the cookie sheet.
Cut the long biscotti rolls widthwise into 1/2 strips.
Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
Turn the biscotti over and bake for another 7 minutes.","url":"https://recipe.bluelayer.org/recipe/42299/vegan-chocolate-walnut-biscotti"},{"id":"42293","title":"\"go To\" Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt","directions":"Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3\" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.","url":"https://recipe.bluelayer.org/recipe/42293/go-to-southern-buttermilk-biscuits"},{"id":"42277","title":"Blackberry Scones (Ww)","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw
egg substitute, powder","directions":"Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
Add the margarine and pulse until coarsely granular, about 40 times.
With the machine running, drizzle the buttermilk through the feed tube to form a dough.
On a floured surface, turn out the dough.
With lightly floured hands, pat it into a 10 x 8\" rectangle about 1/2\" thick.
With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
Transfer the scones to the baking sheet and brush the tops with egg substitute.
Bake until golden, about 12 minutes.
Cool on wire racks.
Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
POINTS PER SERVING: 3.","url":"https://recipe.bluelayer.org/recipe/42277/blackberry-scones-ww"},{"id":"42247","title":"Instant Happiness Apple Cookies","ingredients":"oats
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
oil, canola
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground","directions":"Preheat the oven to 350F.
In a small bowl pour the applesauce and stir with the non-dairy milk (my favorite here is almond, but it can be soy, rice -- ), oil and sugar.
Add the instant oatmeal, the flour, the baking powder, and the cinnamon (you can vary the amount to suit your taste).
Stir.
Drop the dough in two big cookies on a greased baking sheet and put in the oven.
Bake about 15-20 minutes or until slightly colored on the sides (the less you bake the moister the cookies).
Let cool for a few minutes and enjoy the sweet taste of these fragrant cookies!
Your favorite oatmeal now in a cookie!
:).","url":"https://recipe.bluelayer.org/recipe/42247/instant-happiness-apple-cookies"},{"id":"42234","title":"Butter Cookie Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Sift dry ingredients together -- I stir in a big bowl.
Use a pastery blender or a fork, cut butter in until it looks like dry crumbs.Sprinkle cold water 1 tablespoon at a time, stir until moist.
Shape into balls, wrap in wax paper or plastic wrap and chill for 1 hour.
Can freeze up to 3 weeks.
Makes 2 crusts.","url":"https://recipe.bluelayer.org/recipe/42234/butter-cookie-pie-crust"},{"id":"42233","title":"Chocolate Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
cocoa, dry powder, unsweetened
nuts, walnuts, english
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof","directions":"In a large bowl, stir together the wafers, sugar, cocoa and nuts.
Blend in corn syrup and rum.
Shape into 1-inch balls and roll in additional confectioner's sugar.
Store in airtight container for several days to build flavor.
Roll again in confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/42233/chocolate-rum-balls"},{"id":"42195","title":"Copycat Somoa Girl Scout Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary.
Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half and makes disc like shapes with each one.
Wrap them each in plastic wrap and refrigerate until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick.
Cut out as many cookies as possible with a donut shaped cookie cutter.
Place the cut out cookies on a Silpat or parchment paper lined baking sheet.
Repeat with remaining dough.
Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown.
Immediately transfer to a wire rack and cool completely.
Spread coconut flakes on a baking sheet lined with parchment paper.
Bake the coconut for about 10 minutes in a 350F oven until toasted, stirring frequently to ensure even browning and so that it does not burn.
Remove from oven and set it aside.
Melt the caramels, milk, and salt on low on the stove.
Cook, stirring until the caramels are fully melted.
Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture.
Repeat for each cookie.
If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again.
Melt the dark chocolate in microwave on on stove on low.
Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper.
Drizzle some chocolate over the tops of the cookies as well.
Let the cookies sit until chocolate fully hardens.
Helpful tips!
*No donut shaped cookie cutter?
Use a regular cookie cutter and a small dry spice lid for the smaller hole.
*If dough is too firm after being in the fridge, let it rest at room temp for 10 min.
*The shortbread should be very pale in color.
When in doubt, underbake it!
*Coconut burns very quickly so keep an eye on it and stir often!
*Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to.","url":"https://recipe.bluelayer.org/recipe/42195/copycat-somoa-girl-scout-cookies"},{"id":"42194","title":"Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Sift out 4 cups of flour onto middle of table or work space.
Put yeast, 1 teaspoon of the sugar, salt, and 1 cup of the flour into a medium bowl and whisk until well blended.
Add the warm (110 - 115) water, mix well, and let rest for 10 minutes.
Lightly oil (olive oil, maybe 1 teaspoon or less) another medium bowl (one that is heavy and holds heat).
When yeast is bubbly and smells yeasty, add 2 more cups of flour and the second teaspoon of sugar.
Mix until flour is incorporated, then add the olive oil.
Turn out of bowl onto flour (the remaining one cup of flour) on the table and knead for 10 minutes.
Place dough in oiled bowl turning over to coat all surfaces.
Cover with plastic wrap and place in a warm spot (I put mine in an unlit oven with the light on) to rise, about 45 minutes.
Spray cooking spray on 2 medium cookie sheets and set aside.
When dough has about doubled, punch down and make into desired shapes.
To make loaves, divide into 2 portions.
flatten into rectangle about 4\" x 12\", folding the 12\" sides toward the center and pinch together, also pinch the ends.
sprinkle cornmeal on pans and place pinched seam down.
Sprinkle more cornmeal on top and sides of loaves and cover gently with plastic wrap then place a light towel on top (to keep them cozy warm).
To make buns, divide dough into 8 portions and pinch into round shapes, putting the pinched side down, in the same manner with the loaves.
(The tension created by pinching, or sealing any open seams allows the bread to rise instead of just spreading sideways like a blob.
).
Let rise again for another 45 minutes.
During this time, I check to make sure the bread is not sticking to the plastic, adding more cornmeal, if it is.
Even if the bread sticks and falls as you pull the plastic away, it does no great damage, the bread just looks ugly, (tastes fine).
Put the bottom of your broiler pan in the bottom of the oven and heat the oven to 425.
(make sure that the pan is very close to the oven door.
).
When temp is reached, put bread into oven (back a little from the door), pour 2 cups cold water into broiler pan, and turn temp down to 400.
Bake 20-30 minutes.
I usually check after 20 minutes and give more time as needed.
I brush off all the excess cornmeal and slice the buns before they get too cool.","url":"https://recipe.bluelayer.org/recipe/42194/italian-bread"},{"id":"42184","title":"Faux-reo Filling","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, granulated
vanilla extract","directions":"Mix together all of the ingredients and spread on cookies.","url":"https://recipe.bluelayer.org/recipe/42184/faux-reo-filling"},{"id":"42159","title":"Peanut Butter Chocolate Chip Granola Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
peanut butter, smooth style, without salt
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
vanilla extract
salt, table
nuts, almonds
oats
honey
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl add applesauce, peanut butter, maple syrup, stevia, vanilla extract and salt; mix well.
Stir in almond flour, oats, peanuts and chocolate chips and mix until everything is incorporated.
The batter will be wet.
Using a cookie scoop, scoop heaping 2 tablespoon size scoops of batter onto prepared cookie sheet.
Since the cookies wont rise or spread you can place them close together, about an inch apart.
Bake for 10-13 minutes until the cookies are slightly golden.
Remove pan from oven and set on a rack.
Let them slightly harden on cookie sheet then place on a cookie rack to cool.","url":"https://recipe.bluelayer.org/recipe/42159/peanut-butter-chocolate-chip-granola-cookies"},{"id":"42149","title":"Sugared Cranberries","ingredients":"honey
water, bottled, generic
cranberries, dried, sweetened
sugars, powdered","directions":"Mix honey with hot water.
(Alternative is to cook 1/4 cup sugar into 1 cup water for a simple syrup.)
Optionally, add orange zest, vanilla extract or cinnamon for flavor.
Soak 1raw cranberries in the honey/water mixture until coated.
Sprinkle white granulated or powdered sugar across a cookie sheet.
I use a mixture because I like the dual purposes of coverage of the powdered sugar and the crunch of the granulated.
Using a slotted spoon, transfer the wet cranberries to the sugar mix on the cookie sheet.
Stir until all the cranberries are covered and leave in the sugar mixture for 30 minutes or until sugar coating hardens.
Store in an airtight container for 3 to 4 days in the refrigerator if they dont disappear instantly!","url":"https://recipe.bluelayer.org/recipe/42149/sugared-cranberries"},{"id":"42142","title":"Snow Balls in a Jar","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"r>In a medium bowl, combine the confectioners' sugar and flour.
Place into a 1 quart canning jar.
Put the chopped pecans on top.
Close the lid and attach a tag with the following instructions:
Snow Balls, Makes 4 dozen.
Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets.
In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine.
Stir in 2 teaspoons of vanilla.
Add the entire contents of the jar, and mix well.
Roll dough into 1 inch balls and place them on the prepared cookie sheet.
Bake for 20 to 25 minutes, until lightly browned.
Cool, and roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/42142/snow-balls-in-a-jar"},{"id":"42141","title":"One and a Half Minute Cookies","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Bring margarine, sugar, milk and cocoa to boil.
Let boil for exactly 1 minute and 30 seconds.
Remove from heat, stir in vanilla and peanut butter.
Then stir in oats.
Quickly drop by large tablespoon onto wax paper laid on top of newpaper.
Let cool, peel from paper and turn over to finish drying.
Store in closed container.","url":"https://recipe.bluelayer.org/recipe/42141/one-and-a-half-minute-cookies"},{"id":"42110","title":"Barley Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
beans, snap, green, raw","directions":"Preheat oven to 350 F.
Grease cookie sheet.
Put yeast into small bowl.
Add in 1/2 tsp.
sugar and 1/2 c. water.
Put in a hot place to rise.
Put remaining 1/2 c. water into large mixing bowl.
Add in 1 c. barley flour and mix vigorously.
Add in remaining 1 1/2 tsp.
brown sugar, oil, and salt and
Mix well.
Add in softened yeast and beat briskly.
Add in bean flour and sufficient remaining barley flour to make dough which can
be kneaded.
Place on floured board and knead till smooth and elastic.
Shape into two round loaves on greased cookie sheet and slash diagonally
across tops.
Let rise till double in bulk.
Oil tops lightly, if you like, for more crispness.
Bake at 350 F for 1 hour.17.Remove from pans onto wire rack and cold.","url":"https://recipe.bluelayer.org/recipe/42110/barley-bread-recipe"},{"id":"42102","title":"Mother's Moon Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, canned, condensed, sweetened
vanilla extract
butter, without salt
nuts, walnuts, english","directions":"Sift together flour, 1/2 cup powdered sugar and salt.
Stir in condensed milk, vanilla and soft butter.
Blend well and fold in chopped nuts.
Chill well.
Preheat oven to 375 degrees F (190 degrees C).
Line cookie sheets with foil.
Roll the dough pencil thin and form in crescent shape.
Arrange cookies on the cookie sheet.
Bake on top rack of the oven for 12 minutes until set, do not brown.
Let the cookies cool on pan.
While still warm roll the cookies in leftover powdered sugar.","url":"https://recipe.bluelayer.org/recipe/42102/mothers-moon-cookies"},{"id":"42085","title":"Tea Cakes III","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
oats
nuts, pecans
sugars, granulated","directions":"Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, cream the confectioners' sugar and margarine together.
Beat in the vanilla and salt until batter is fluffy and smooth.
Stir in the flour, rolled oats and pecans.
Roll into 1 inch balls and place on unprepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven.
When cookies are still slightly warm, roll in confectioners sugar.","url":"https://recipe.bluelayer.org/recipe/42085/tea-cakes-iii"},{"id":"42079","title":"Chocolate Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
egg substitute, powder
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
oats
nuts, walnuts, english","directions":"Mix all together.","url":"https://recipe.bluelayer.org/recipe/42079/chocolate-walnut-cookies"},{"id":"42071","title":"Fast and Easy Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Take sugars, flour and a pinch of salt and mix with hands, to break up brown sugar.
Add softened butter, and mix with hands until fully mixed.
Roll into 1/8 cup balls and flatted with a cookie press or bottom of a floured glass.
Bake at 325 F for 16 minutes.","url":"https://recipe.bluelayer.org/recipe/42071/fast-and-easy-shortbread"},{"id":"42067","title":"Oil Free Milky Bread With Homemade Yeast","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Leave the kneading up to the bread maker.
Add the milk, homemade natural yeast, sugar, and bread flour into the bread container, add in the salt last, and start it on the dough making course.
After it has finished kneading, take it out of the bread pan, roll it up in a lightly greased bowl, wrap in plastic wrap or cover with a lid, and let rise for the first time.
It has swelled up to 3-4 times the size.
It should take about 5-6 hours at 30C room temperature.
Gather the dough to the side with a dredge etc so you don't damage it, take it out with a knife, and divide into 8 portions with a scraper (as big as you like).
After dividing it, roll up the dough so that the surface is plump, cover with a well-wrung out cloth, and let rest for about 10-15 minutes.
Roll it back up, line it up on a parchment paper lined cookie sheet , cover with a wet cloth, and let rise for the second time.
It has swelled up to about twice the size.
It'll take about 2 hours at maybe 30C room temperature.
Start preheating the oven to 180C for 20 minutes.
Cut a cross into the tops while waiting.
Do so as if cutting through one layer.
The surface is a bit wet, so it will be easier to do if you let it dry out a little first.
Bake in the preheated oven until it turns a nice golden brown, and it's done.
Please adjust the temperature based on the type of oven.
This is a non cut version made with 14ml milk.
It will turn out taller when you don't cut it.
Using more milk also makes it milder and springier .
It is sticky and hard to shape, so dust your hands with flour..","url":"https://recipe.bluelayer.org/recipe/42067/oil-free-milky-bread-with-homemade-yeast"},{"id":"42066","title":"Long-Stemmed Cherries Supreme","ingredients":"cherries, sweet, raw
alcoholic beverage, distilled, rum, 80 proof
milk, canned, condensed, sweetened
syrups, corn, light
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
water, bottled, generic","directions":"In small bowl, combine cherries and rum.
Let soak 2 hours; drain on paper towels.
In medium bowl, combine condensed milk and corn syrup; blend well.
Add powdered sugar gradually, stirring until mixture forms a still smooth dough.
If all powdered sugar can't be stirred in, knead mixture and sugar on counter until smooth dough forms.
Wrap small amounts of the fondant around each cherry to cover completely.
Refrigerate about 20 minutes or until fondant is firm.
Line cookie sheet with waxed paper.
Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally.
Holding by stem, dip chilled cherries into chocolate, making sure to cover completely.
Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets, about 10 minutes.
Dip chilled candies into melted chocolate again, making sure to coat ocmpletely.
Place on lined cookie sheet then cover lightly with waxed paper.
Let stand several days in cool place to allow fondant to liquefy.
Do not refrigerate.
Store in airtight container in refrigerator.
Makes 2 1/2 dozen candies.","url":"https://recipe.bluelayer.org/recipe/42066/long-stemmed-cherries-supreme"},{"id":"42062","title":"Grammy's Anise Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, anise seed
butter, without salt","directions":"Preheat oven to 350.
Dump ingredients into a large mixing bowl and mix until well blended.
Form walnut sized ball of dough and place 3 inches apart on an ungreased cookie sheet.
Use a small glass (or a child's palm) to flatten the cookie dough.
Bake 12 to 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/42062/grammys-anise-cookies"},{"id":"42061","title":"Vanilla Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
nuts, walnuts, english
ice creams, vanilla
chocolate, dark, 70-85% cacao solids","directions":"Combine cookie crumbs with sugar, butter, walnuts.
Blend well; press into greased, 9\" pie pan.
Chill.
Allow ice cream to stand at room temperature until soft.
In large bowl, combine ice cream and creme de cacao.
Beat until blended.
Spoon ice cream into pie shell and place in freezer until firm.","url":"https://recipe.bluelayer.org/recipe/42061/vanilla-ice-cream-pie"},{"id":"42037","title":"Non-Edible Cinnamon Dough","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Mix the applesauce and cinnamon to form a stiff dough.
Roll dough to 1/4 inch thick.
Cut with cookie cutters and make a hole for ribbon.
Carefully place cookies on a rack to dry.
Let air dry for several days, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/42037/non-edible-cinnamon-dough"},{"id":"42019","title":"Lacy Lemon Tuiles","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
lemon juice, raw","directions":"Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
Refrigerate the batter for a few hours.
When you are ready to bake the tuiles-.
Preheat oven to 400*F.
Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
Repeat until sheet has 6 cookies on it.
Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
Remove from oven and let rest for just 1 minute.
Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
Repeat with second tray.
Best to serve that day.","url":"https://recipe.bluelayer.org/recipe/42019/lacy-lemon-tuiles"},{"id":"42007","title":"Molasses Crisps Cookies","ingredients":"butter, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Melt Crisco.
add sugar and molasses and bring to boil.
cool slightly and add flour and salt.
drop by tsp 2\" apart on greased cookie sheet.
bake in 325 oven for 15 minutes.
remove from pan when beginning to cool and form quickly around your finger to forms rolls.","url":"https://recipe.bluelayer.org/recipe/42007/molasses-crisps-cookies"},{"id":"42003","title":"Fortune Cookies II","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cornstarch
sugars, granulated
oil, olive, salad or cooking
egg, white, raw, fresh
water, bottled, generic","directions":"Preheat oven 300 degrees F (150 degrees C).
Stir together sifted flour, salt, cornstarch and sugar.
Add salad oil and egg whites and stir until smooth.
Gradually stir in water just until blended.
Foil cover the cookie sheet.
Drop level tablespoon of batter for each of 6 cookies.
Use back of spoon to spread batter evenly into 4 inch circle.
Bake for about 20 minutes.
Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps: 1.
Flip cookie onto cotton gloved hand 2.
Hold fortune in center of pliable cookie while folding cookie in half 3.
Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie 4.
Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/42003/fortune-cookies-ii"},{"id":"41994","title":"Low Fat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
mini semi-sweet chocolate baking chips,
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
vanilla extract","directions":"preheat oven to 375 deg.
Combine dry ingredients in a bowl.
Combine wet ingrediants in seperate bowl.
Mix dry and wet together until well combined.
Use a small spoon to scoop batter onto cookie sheet covered with wax paper.
Bake for 10-12 minutes or until edges are light brown.","url":"https://recipe.bluelayer.org/recipe/41994/low-fat-chocolate-chip-cookies"},{"id":"41991","title":"Poppy Seed Tea Cakes","ingredients":"butter, without salt
sugars, granulated
spices, poppy seed
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat an oven to 400 degrees F (200 degrees C).
Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl.
Stir in the poppy seeds and vanilla extract.
Stir in the flour until just combined.
Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets.
Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated.
Cool completely on wire racks, then roll in sugar once more.","url":"https://recipe.bluelayer.org/recipe/41991/poppy-seed-tea-cakes"},{"id":"41973","title":"Cocoa Puff Cookies","ingredients":"sugars, granulated
syrup, maple, canadian
honey
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large pot; bring to a boil the sugar, syrup and honey.
Boil until sugar is almost melted.
Stir in peanut butter and then the Coco Puffs.
Drop by spoonfuls onto wax paper and let cool.
Store in a air-tight container.","url":"https://recipe.bluelayer.org/recipe/41973/cocoa-puff-cookies"},{"id":"41971","title":"Cinnamon Buttons","ingredients":"butter, without salt
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Place the butter, almonds, and sugar into a large bowl
Beat with an electric mixer on medium speed or until light and fluffy.
Add the flour.
Mix for 2 minutes, or until completely incorporated.
Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees Fahrenheit.
Place the superfine sugar and cinnamon into a shallow bowl.
Mix well.
Scoop or roll the cookies into 3/4-inch balls
Place them about 1 inch apart n an ungreased baking sheet
Bake for 20 minutes, or until they just start to brown on the edges.
Cool for about 5 minutes
Roll them in cinnamon sugar.
Cool on parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/41971/cinnamon-buttons"},{"id":"41966","title":"Basic Hardtack Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Basic HardTack
Mix flour, salt (optional), sugar (optional), and water.
Using hands or possibly rolling pin, flatten dough on floured cloth till 1/4-inch thick.
Score with a knife if you like.
Bake on cookie sheet in 350-degree oven for 30 min.
Break into pcs as needed.","url":"https://recipe.bluelayer.org/recipe/41966/basic-hardtack-recipe"},{"id":"41956","title":"Laura's Granola","ingredients":"oats
oil, olive, salad or cooking
honey
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Preheat oven to 365.
Spread oats on two baking sheets.
Drizzle with oil and honey and mix well with cookie spatula.
Bake cookie sheets side-by-side for about 20 minutes (more depending on your oven and how toasty you like your granola), stirring every 5-6 minutes.
Be careful to get the granola at the edges of the pan into the middle so it won't burn.
Before the last 5-6 minutes, add walnuts, coconut, and sunflower seeds if yours aren't preroasted.
Remove from oven, stir, spread back out on pan and let cool.
Add raisins (and sunflower seeds if preroasted).
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/41956/lauras-granola"},{"id":"41948","title":"Flaky Dinner Rolls","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
Dissolve sugar into milk, then add yeast.
Let stand for 5 minutes.
In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt.
Stir lights (or start mixer with dough hook attachment).
Add yeast mixture to flour, continue to mix.
If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth.
Cover with plastic wrap and let sit for about 10 minutes.
On floured surface, roll dough into 12 x 10 inch rectangle.
Use 1/3 of softened butter and spread on top of dough.
Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log.
Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle.
Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll.
Slightly pinch seam once it's rolled up, but don't seal up the ends.
Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
Use vegetable oil to lightly grease 12 muffin tins.
Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
Loosely cover with plastic wrap and allow to rise for about 45 minutes.
Preheat oven to 375 degrees.
Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown.
Remove from muffin tins and place on wire rack to cool.
(I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
Serve warm, and enjoy.","url":"https://recipe.bluelayer.org/recipe/41948/flaky-dinner-rolls"},{"id":"41944","title":"Nutty Cinnamon Cookies (Gift Mix in a Jar)","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
salt, table
spices, cinnamon, ground
butter, without salt
vanilla extract
sugars, powdered","directions":"r>Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the powdered sugar, flour, walnuts, salt and then cinnamon - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
NUTTY CINNAMON COOKIES GIFT TAG:.
Additional ingredients to be added by the recipient: 1 1/2 cups butter, softened, 1 tsp vanilla extract and 1/2 cup powdered sugar.
COOKIE INSTRUCTIONS:
Preheat oven to 325.
In a large bowl, blend the butter and vanilla extract; add the contents of the jar, and stir until well mixed.
Roll the dough into 1 1/2 inch balls and arrange on an ungreased baking sheet, spacing the cookies about 2 inches apart.
Bake for 15-18 minutes, or until the edges are light brown in color.
Allow to cool for 5 minutes on the baking sheet; then roll each cookie in the powdered sugar.
Transfer to wire racks and cool completely.
Serve immediately or store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/41944/nutty-cinnamon-cookies-gift-mix-in-a-jar"},{"id":"41912","title":"Shortbread Thumbelinas","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
butter, without salt
sugars, powdered
vanilla extract
candies, semisweet chocolate
cream, whipped, cream topping, pressurized","directions":"Combine flour, 1/2 cup almonds, and salt; set aside.
Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
Add flour mixture to butter mixture gradually, beating just until blended.
Stir in vanilla.
Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
Microwave on HIGH 30 seconds.
Whisk until smooth.
Cool 20 minutes, and stir well; cool 8 more minutes.
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.","url":"https://recipe.bluelayer.org/recipe/41912/shortbread-thumbelinas"},{"id":"41906","title":"Mama's ' Bestest' Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Mix flour, milk and mayo together, reserving the second measure of flour for the board.
Add the second measure of flour to the board and coat your hands.
Turn out the dough onto the floured board or counter top.
Sprinkle some extra flour on top of the dough.
Just enough to make the dough easier for you to work with and not so sticky.
You want to get it just to the not too sticky point but not add so much flour that they become dense.
It is hard to say how much as this varies with the climate and humidity.
Knead lightly just until the dough is smooth-about 6 times.
The less you handle it, the better the biscuits!
Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits.
Add one extra line to make 12 squares.
I usually cut to make 12, but make them as large or small as you like.
Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450F for 15 to 20 minutes or until browned on top.
Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
Note: Don't have any self-rising flour?
Add 1 tsp salt and 1 T baking powder to the flour.","url":"https://recipe.bluelayer.org/recipe/41906/mamas-bestest-biscuits"},{"id":"41901","title":"Renae's Chex Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
corn, sweet, white, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
syrup, maple, canadian
sugars, granulated
butter, without salt","directions":"Mix first 5 ingredients in a large bowl that has been very lightly greased and set aside.
Bring remaining ingredients to a boil on the stove.
Boil for 4 minutes.
Remove from heat and wait until boiling subsides then pour over cereal mixture.
Stir until cereal is covered.
Spread mixture onto cookie sheets or wax paper and allow to cool.
You may separate mixute into small portions or in one big bowl for everyone to share!","url":"https://recipe.bluelayer.org/recipe/41901/renaes-chex-mix"},{"id":"41900","title":"Pecan Lace Cookies I","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
oats
syrups, corn, light
sugars, brown
butter, without salt
vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).
Line 2 cookie sheets with aluminum foil.
In small mixing bowl, sift the flour.
Add the pecans and oats.
Mix well.
In saucepan over medium heat, combine the corn syrup, brown sugar, and butter.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in the vanilla and flour mixture.
Stir until well blended.
Mixture will turn opaque.
Drop by teaspoonfuls onto cookie sheets about 3 inches apart.
Bake for 9 minutes or until set and golden.
When done, slide foil onto wire racks and allow cookies to cool.
Re-line cookie sheets with new foil for next batch.
Peel cookies off of foil when cool.","url":"https://recipe.bluelayer.org/recipe/41900/pecan-lace-cookies-i"},{"id":"41871","title":"Crunchy Cheese Crisps","ingredients":"potatoes, raw, skin
cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
mustard, prepared, yellow
spices, pepper, red or cayenne","directions":"In small bowl, combine all ingredients.
Shape into 3/4\" balls and place on an ungreased cookie sheet, flattening slightly.
Bake at 350 degrees for 8-10 minutes or until golden brown.
Remove to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/41871/crunchy-cheese-crisps"},{"id":"41859","title":"Raspberry Scones With Rose Water Glaze","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
jams and preserves, apricot
sugars, powdered
water, bottled, generic","directions":"SCONES:.
Preheat oven to 400 degrees F. In a large mixing bowl, mix flour, sugar and baking powder.
Add the butter.
Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy).
Turn dough out onto foil and pat it to 1/2\" thick.
With a 3\" round or heart-shaped cookie cutter, cut out scones.
Gather scraps and reshape to 1/2\" thickness.
Cut rest of scones, using as much of the dough as possible without re-shaping it.
With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut).
Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
Transfer filled scones to a baking sheet.
Bake until golden brown (about 18 minutes).
Transfer baked scones to a wire rack to cool just until slightly warm.
GLAZE:.
While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth.
Spread glaze over slightly warm scones.
Serve immediately, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/41859/raspberry-scones-with-rose-water-glaze"},{"id":"41823","title":"Icing for Sour Cream Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
water, bottled, generic","directions":"Mix butter, powdered sugar and vanilla together.
Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
Spread icing over the Sour Cream Cookies.","url":"https://recipe.bluelayer.org/recipe/41823/icing-for-sour-cream-cookies"},{"id":"41771","title":"Free-Form Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 F. In a large bowl whisk together flours, baking powder, baking soda, sugar and salt.
Using two knives or a pastry blender, cut in butter cubes until the mixture resembles coarse meal.
Stir in the cold buttermilk just until all the flour is moistened and forms a ball.
Dont over mixthere should be lumps.
Gently pat the mixture out onto a lightly floured surface and cut it into 12 equal portions.
Shape each portion into a biscuit and place on a cookie sheet.
Brush tops with buttermilk and bake until golden brown, 10-12 minutes.
Enjoy.
**Note: All-purpose flour can be used instead of cake flour, or you can make your own cake flour.
To make 1 cup of cake flour, measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (aka corn flour).
Whisk well to mix together.","url":"https://recipe.bluelayer.org/recipe/41771/free-form-buttermilk-biscuits"},{"id":"41752","title":"Doomed Chocolate Chip Cookie Dough \"for Cheesecake\"","ingredients":"butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Cream sugars and butter in bowl on medium speed.
Add water and vanilla.
Gradually add flour.
Stir in chips.
If using for cheesecake drop teaspoons in filling and gently push dough below surface.
If eating as is enjoy!","url":"https://recipe.bluelayer.org/recipe/41752/doomed-chocolate-chip-cookie-dough-for-cheesecake"},{"id":"41751","title":"Strawberry Fruit Dip and Crepes Filling","ingredients":"strawberries, raw
cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"Pour strawberries into a microwave safe bowl and thaw in microwave (about 2 1/2 minutes, tossing every 30 seconds), or let them sit in the frig overnight to thaw.
Cut berries into 1/2-inch pieces; set aside.
Cube cream cheese into a medium mixing bowl: add powdered sugar and vanilla.
Using whisk beaters, mix on medium speed until fluffy.
Remove bowl from mixing stand.
Pour strawberries and any accumulated liquid over creamy mixture and fold in.
until completely mixed.
Optional: blend berries in blender or food processor before folding into cream to make a smooth dip.
Serving suggestions: Toss with fruit to make a fruit salad; serve with dessert crepes, pancakes or waffles, either as filling or topping; pour over vanilla ice cream; use as the cream element for a smoothie; spoon over chunks of sponge cake; use as a dip for cookies, fruit, broken pieces of ice cream cone; etc.","url":"https://recipe.bluelayer.org/recipe/41751/strawberry-fruit-dip-and-crepes-filling"},{"id":"41740","title":"Peppermint Candy Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
peppermint, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peppermint, fresh","directions":"Preheat oven to 300F
Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer.
Gradually blend in flour and cornstarch.
Form dough into 1-inch balls and place on a parchment paper-lined baking sheets.
Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
Bake for 25 to 30 minutes, or until bottoms begin to brown.
Cool for 5 minutes before removing to a wire rack to cool completely.
For frosting: combine powdered sugar, milk, and vanilla.
Mix thoroughly until frosting is smooth.
Drizzle cookies with frosting and sprinkle with crushed candy.","url":"https://recipe.bluelayer.org/recipe/41740/peppermint-candy-shortbread-cookies"},{"id":"41730","title":"Whole Grain Molasses Crinkles","ingredients":"shortening, vegetable, household, composite
sugars, brown
egg, white, raw, fresh
molasses
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
seeds, flaxseed","directions":"Preheat oven to 375F.
Cream shortening & gradually add sugar.
Blend in egg whites & molasses.
Sift flour once then sift flour with salt, baking soda, cloves, cinnamon, & ginger.
Stir in flax seed meal.
Combine with shortening mixture & mix well.
Chill 1 hour.
Shape dough into small balls and bake on ungreased cookie sheet 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/41730/whole-grain-molasses-crinkles"},{"id":"41711","title":"Microwave Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter a cookie sheet.
Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes.
Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy.
Pour onto cookie sheet and spread thin.
Cool completely and break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/41711/microwave-peanut-brittle"},{"id":"41681","title":"Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies)","ingredients":"butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
nuts, macadamia nuts, raw
sugars, powdered","directions":"Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts.
Mix until blended well.
Roll into small, bite sized balls.
(about 3/4 of an ounce or 2 tablespoons).
I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/41681/tropical-hawaiian-snowballs-hawaiian-style-russian-tea-cookies"},{"id":"41636","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
candies, marshmallows","directions":"Line a cookie sheet with waxed paper and set aside.
In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine.
Cook over high heat and bring to a boil.
Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine.
Drop by tablespoonfuls onto the prepared cookie sheet and chill.","url":"https://recipe.bluelayer.org/recipe/41636/no-bake-chocolate-cookies"},{"id":"41635","title":"Sweet Potato Fries With BBQ Mayo","ingredients":"sweet potato, raw, unprepared
salad dressing, mayonnaise, regular
sauce, barbecue","directions":"Preheat oven to 425*F.
Spray cookie sheets(or baking pans) with nonstick cooking spray(you may line with foil for quicker cleanup if you wish).
Set aside.
Mix potatos with 1/2 cup mayonnaise in a large bowl, toss to coat.
Arrange in a single layer on cookie sheets.
Bake 20 minutes.
Rotate pans and bake an additional 15 minutes or until poatoes are golden.
Combine remaining 1/2 cup mayonnaise with 1/4 cup barbeque sauce in a small bowl.
Serve with fries.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41635/sweet-potato-fries-with-bbq-mayo"},{"id":"41620","title":"No Bake Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
cocoa, dry powder, unsweetened
nuts, walnuts, english
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof","directions":"In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar.
Stir in the chopped walnuts, corn syrup and rum.
Mix until well blended.
Form dough into 2 inch balls and roll in confectioners' sugar.
Store in covered tin.","url":"https://recipe.bluelayer.org/recipe/41620/no-bake-rum-balls"},{"id":"41611","title":"Tortillas De Harina - Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Mix dry ingredients.
Make a hole in the middle of your mountain of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like youre choking it).
Make several round balls (called testales), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 minutes covered with a damp towel.
Place a testal on a floured surface.
Flour your rolling pin and roll.
Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove).
You dont need to oil the skillet (theres enough oil in there).
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they wont stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.","url":"https://recipe.bluelayer.org/recipe/41611/tortillas-de-harina-flour-tortillas"},{"id":"41603","title":"Super Shooter Whipped Shortbread Spritz Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Cream together butter, powdered sugar, vanilla and salt.
Gradually add cornstarch and flour.
Whip with an electric mixer until fluffy.
Place dough into a cookie press and press cookies out onto a COOL baking sheet.
Decorate with candies, or candied cherries if desired.
Bake 12-15 minutes.
Let cool for 2 minutes on baking sheet.
Then remove to wire rack to cool completely.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/41603/super-shooter-whipped-shortbread-spritz-cookies"},{"id":"41587","title":"Peanut Butter Balls VI","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"In a medium bowl, cream the butter, peanut butter and sugar together.
Stir in vanilla and flour, mix well.
Then stir in pecans.
Cover dough and chill for 3 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Roll cookie dough into walnut sized balls and place them on an unprepared cookie sheet.
Bake for 15 to 20 minutes in the preheated oven.
Cool slightly, then roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/41587/peanut-butter-balls-vi"},{"id":"41577","title":"Molasses Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cloves, ground
spices, pepper, black
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
cream, fluid, heavy whipping","directions":"Preheat the oven to 375F degrees with rack in center.
Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper.
Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
In a small bowl, whisk together milk and molasses until completely combined.
Make a well in the center of the flour mixture, and add the milk-molasses mixture.
Using a fork, stir the mixture until it almost comes together.
Gently bring the remaining smaller dough particles together with your fingertips.
Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick.
Cut dough into rounds with a 2-inch cookie cutter.
Gently press the excess dough together, and cut several more biscuits.
Gently press the remaining excess dough together one more time, and cut one more biscuit.
Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream.
Bake until golden brown, 24-26 minutes .
Place biscuits on a wire rack to cool slightly.","url":"https://recipe.bluelayer.org/recipe/41577/molasses-biscuits"},{"id":"41564","title":"Oatmeal Chocolate With White Morsels in a Jar Mix","ingredients":"cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
vanilla extract","directions":"Combine flour, soda, powder and cocoa.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:.
Preheat oven to 375 degrees.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl untill well blended.
Place cookie mix in bowl and mix dry ingredients then add butter mixture to blend in to smooth any clumps.
Drop tablespoon full onto ungreased pan and bake 9-11 minutes.","url":"https://recipe.bluelayer.org/recipe/41564/oatmeal-chocolate-with-white-morsels-in-a-jar-mix"},{"id":"41562","title":"Easy Peppermint Bark","ingredients":"candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler.
Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).","url":"https://recipe.bluelayer.org/recipe/41562/easy-peppermint-bark"},{"id":"41560","title":"Cinnamon Bun Icing","ingredients":"sugars, powdered
cream, whipped, cream topping, pressurized
salt, table
vanilla extract","directions":"Mix together sugar and enough cream to achieve a spreading consistency.
Add extract flavor of your choice and salt (if desired- I omit).
To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
This also makes a nice icing for quick breads like banana bread or zucchini bread.","url":"https://recipe.bluelayer.org/recipe/41560/cinnamon-bun-icing"},{"id":"41545","title":"Emeril's Chocolate Malted Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.
Add the cookies and process for 20 seconds.
Pour into 2 tall glasses and serve each with a straw and long-handled spoon.","url":"https://recipe.bluelayer.org/recipe/41545/emerils-chocolate-malted-shake"},{"id":"41542","title":"Healthy Chocolate Chip Cookie Recipe","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
sweetener, syrup, agave
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredinets in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredinets into dry.
Form 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350F for 7-10 minutes.","url":"https://recipe.bluelayer.org/recipe/41542/healthy-chocolate-chip-cookie-recipe"},{"id":"41538","title":"Gluten-Free Chocolate No-Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
quinoa, uncooked
nuts, pecans","directions":"In a medium saucepan, combine the sugar, cocoa, butter, milk and salt.
Bring to a boil, stirring often.
Keep at a boil for one minute, then remove from heat.
Immediately stir in the quinoa flakes and nuts (if using).
Drop hot mixture into desired size piles onto wax or parchment paper.
Let cool.
Once cooled and set, remove cookies from paper and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41538/gluten-free-chocolate-no-bake-cookies"},{"id":"41530","title":"Strawberry and Cream Cheese Parfait","ingredients":"cheese, parmesan, hard
sugars, granulated
yogurt, greek, plain, nonfat
strawberries, raw
nuts, almonds
nuts, almonds","directions":"In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it's creamy.
Add yogurt and mix until the mixture is homogeneous.
Put strawberries in a large bowl.
Add remaining sugar and stir delicately to coat well.
Let rest for 5 minutes at room temperature (stir one time).
In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies.
Repeat with remaining ingredients.
Cover with a plastic wrap and put in the fridge for 2 hours.
When ready to serve, garnish with roasted almonds.","url":"https://recipe.bluelayer.org/recipe/41530/strawberry-and-cream-cheese-parfait"},{"id":"41528","title":"Chick'n Biscuits for Kitty Cats","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the over to 350F.
Combine chicken, broth and margarine and blend well.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one-inch sized pieces and place on an ungreased cookie sheet.
Bake at 350 degrees for 20 minutes.
Makes 18 cookies.","url":"https://recipe.bluelayer.org/recipe/41528/chickn-biscuits-for-kitty-cats"},{"id":"41525","title":"Road-Trip Bar Cookie","ingredients":"shortening, vegetable, household, composite
oats
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
salt, table
honey
oil, olive, salad or cooking
vanilla extract
raisins, seeded","directions":"Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan.
Line pan with the folded foil across length of pan with 2 inches folded over both sides.
Generously grease foil with vegetable shortening.
In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt.
Add honey, oil and vanilla extract, plus any optional nuts and raisins.
Mix well and spoon into baking pan.
Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center.
Cool on a wire rack 15 minutes.
Cut with a serrated knife into 3-by-1-inch bars.
Wrap individually in snack-size Bags or store in an airtight container like a Container with Snap 'n Seal Lid.","url":"https://recipe.bluelayer.org/recipe/41525/road-trip-bar-cookie"},{"id":"41522","title":"German Chocolate Cake Sundae","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
vanilla extract
salt, table
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
Spread the coconut and pecans in 2 separate pie plates.
Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant.
Let the coconut and pecans cool, then coarsely chop the pecans.
Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.
Wash down the side of the pan with a wet pastry brush.
Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes.
Remove from the heat and carefully add the cream.
When the bubbles subside, stir to combine.
Add the vanilla and salt and let cool slightly.
Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs.
Top with the warm caramel sauce and the remaining cookie crumbs and coconut.
Serve right away.","url":"https://recipe.bluelayer.org/recipe/41522/german-chocolate-cake-sundae"},{"id":"41518","title":"Praline Grahams","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, granulated
nuts, pecans","directions":"Seperate each cracker into four sections.
Arrange in a jellyroll pan with edges touching.
Melt butter in a saucepan; stir in sugar and pecans.
Bring to a boil; cook 3 minutes, stirring frequently.
Spread mixture evenly over graham crackers.
Bake at 300 for 12 minutes.
Remove from pan and cool on wax paper.","url":"https://recipe.bluelayer.org/recipe/41518/praline-grahams"},{"id":"41517","title":"Chicken Salsa Pockets","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sauce, salsa, ready-to-serve
cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"To make Dough, mix yeast into warm water.
Combine sugar, salt, oil, and flour.
Add yeast and mix well.
Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets, divide dough into 10 pieces.
Roll pieces into balls.
Flatten balls into circles with rolling pin.
Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve, remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw.
Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.","url":"https://recipe.bluelayer.org/recipe/41517/chicken-salsa-pockets"},{"id":"41505","title":"Mississippi Mud Cookies","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
cocoa, dry powder, unsweetened
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Bring sugar, milk and butter to boil.
Boil for 2 minutes and remove from heat.
Stir in cocoa and vanilla.
Stir in remaining ingredients to coat well.
Drop onto waxed paper by the tablespoonfuls.
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/41505/mississippi-mud-cookies"},{"id":"41496","title":"Oatmeal Pudding Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
raisins, seeded","directions":"Preheat oven to 350F (180C) F (175 degrees C).
Line baking sheets with parchment paper.
In a large bowl, cream together shortening, brown sugar, and white sugar until smooth.
Blend in instant pudding, then beat in eggs until the batter is light and fluffy.
Combine flour and baking soda; mix into the batter.
Stir in oats and raisins.
Dough will be stiff.
Drop dough by spoonfuls onto the prepared baking sheets.
Bake for 8 to 12 minutes in the preheated oven, or until firm.
Cool on wire racks","url":"https://recipe.bluelayer.org/recipe/41496/oatmeal-pudding-cookies"},{"id":"41490","title":"Cowboy Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Pour all the ingredients into a gallon-size reclosable bag.
Mix thoroughly.
Attach recipe instructions to bag.
Beat together:.
1 c butter until fluffy.
2 eggs.
1 tsp vanilla.
Stir in the ingredients in this mix, until well blended.
With 1/4 c measure, scoop cookie dough onto an ungreased baking sheet.
Use a wet glass to press each cookie and flatten it.
Bake at 350 for 13 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/41490/cowboy-cookies"},{"id":"41486","title":"Metropolitan Life Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
Sift together dry ingredients.
Blend in lard with pastry blender or with finger tips.
Mixture should resemble coarse cornmeal.
Add enough milk to make a soft dough which can be handled, stirring with a fork.
Turn out onto slightly floured board and knead for about 1/2 a minute.
Roll or pat into 1/2 inch thickness.
Cut with 2 inch floured biscuit cutter or glass.
Bake on an ungreased cookie sheet for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/41486/metropolitan-life-baking-powder-biscuits"},{"id":"41471","title":"Spicy Ginger Salad Dressing","ingredients":"vinegar, red wine
mustard, prepared, yellow
spices, ginger, ground
soy sauce made from soy (tamari)
salt, table
spices, pepper, black
wasabi, root, raw
oil, olive, salad or cooking
honey","directions":"purchase candied ginger or use ginger root pealed and cut into long thin slices 2mm x 2mm by what ever lenth.
boil in 2-4 cups of water for 20 min then remove ginger and retain 1/4 cup of water.
add ginger and the same wt of sugar to a sauce pan and also add the 1/4 cup of water that is left over from the boil.
cook down until a sticky conglomeration is left and then dry on cookie sheets that are sprayed with non stick seasoning.
combine the vinegar, mustard, ginger, soy sauce, salt, pepper, honey, and wasabi paste in a food processor.
then add the olive oil slowly while blending.
this will make a very strongly flavored dressing.
you can add balsamic vinegar to the end product for a slightly different taste if desired, also garlic can be added if desired.","url":"https://recipe.bluelayer.org/recipe/41471/spicy-ginger-salad-dressing"},{"id":"41470","title":"Almond Butter Raisin Cookies (Vegan, Gluten-Free)","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
nuts, almonds
water, bottled, generic
syrup, maple, canadian","directions":"Soak raisins in warm water for 5 minutes, then discard soaking water.
Stir dry ingredients together.
In another bowl, mix wet ingredients together.
Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
Bake at 350F for 10-12 minutes.
Let cool 5 minutes before transfering to rack to cool another 5 minutes.","url":"https://recipe.bluelayer.org/recipe/41470/almond-butter-raisin-cookies-vegan-gluten-free"},{"id":"41469","title":"Brown Sugar & Pecan Candied Bacon","ingredients":"bacon, meatless
sugars, brown
nuts, pecans","directions":"Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place a cookie rack inside a baking sheet and spray lightly with nonstick cooking spray.
Lay strips of bacon across the prepared sheet.
Sprinkle each with 1 teaspoon of brown sugar.
Evenly sprinkle with pecan pieces.
Bake 2025 minutes until desired crispiness.
Notes: Each package of bacon will contain a different number of slices, depending on how they cut it.
The secret is 1 teaspoon brown sugar per slice.
You can go as heavy or as light as you want on the pecans.
I used a full cup of pecans on the whole package.","url":"https://recipe.bluelayer.org/recipe/41469/brown-sugar-pecan-candied-bacon"},{"id":"41447","title":"Chocolate Peppermint Crunch Cookie Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"For the cookies: Preheat the oven to 325 degrees.
Line 2 baking sheets with parchment paper or butter the baking sheets.
In a medium bowl, combine the flour, cocoa powder and salt.
Set aside.
In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute.
Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together.
At first the dough will form fine crumbs; then it will come together in large clumps.
Divide the dough in half and shape each portion into a smooth ball.
Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick.
Remove the top piece of wax paper.
Using a 2 1/2-inch star cutter, cut out cookies.
Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball.
Repeat the rolling and cutting process.
For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies.
Immediately sprinkle with crushed peppermint candy.
The candy will stick to the warm chocolate.
Let the cookies sit until the chocolate is firm.
The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/41447/chocolate-peppermint-crunch-cookie-stars"},{"id":"41432","title":"Sweet Potato Biscuits","ingredients":"sweet potato, raw, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
sugars, brown
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees .
With sweet potatoes in a large bowl, add butter a little at a time untl well blended.
Put flour, baking powder, salt, baking soda and cinnamon into a medium-sized bowl.
Stir brown sugar through a strainer into flour mixture.
Stir until blended.
Stir flour mixture into sweet potato mixture in 3 additions alternatively with buttermilk, just until well blended.
Form into a ball and sprinkle some flour on top.
Roll dough to 1/2 inch to 3/4 inch thickness.
Cut with a 2-inch round cutter.
Bake on cookie sheet 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/41432/sweet-potato-biscuits"},{"id":"41427","title":"The Only Other Frosting Youll Ever Need: White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,
salt, table
sugars, powdered
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Put the chopped white chocolate into a small heatproof bowl.
Heat the chocolate in 30 second increments in the microwave set to 60% power.
Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.
Set aside and allow to completely cool.
Place the softened butter into a large mixing bowl.
Sift the salt and powdered sugar over the butter.
Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
Measure the whipping cream into a cup, and stir in the vanilla extract.
With the mixer running on low speed, gradually pour the cream mixture into the frosting mixture in the mixing bowl.
Once the cream mixture has been incorporated into the frosting, fold in the melted (but cooled) white chocolate until incorporated.
Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Makes about 2 1/2 cups of frosting.
This makes a medium consistency frosting, which is very spreadable and creamy.
For a stiff decorator frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)
For a thinner consistency, to fill cupcakes or sandwich cookies, add about 1/2 cup less powdered sugar, and/or about a tablespoon more cream.","url":"https://recipe.bluelayer.org/recipe/41427/the-only-other-frosting-youll-ever-need-white-chocolate-buttercream"},{"id":"41422","title":"Cranberry Orange Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
orange juice, raw
cranberries, dried, sweetened","directions":"Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
Stir in orange juice and cranberries.
Mix lightly until dough comes together.
If it seems too dry, add more orange juice, but just one spoonful at a time.
Texture should be like biscuit dough.
Don't overmix.
Dump the dough out on an oiled or floured surface.
Oil or flour your hands, pat the dough together, then divide into four balls.
Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick.
Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it).
Using an oiled knife, cut each round into 6 wedges.
Bake at 425 degrees for about 20-25 minutes, or until lightly browned.
Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet.
(I like to use an ice cream scoop--the kind that will push the dough out.
It makes them round and consistently sized.)
These don't bake so long (maybe 15 minutes), so watch them closely.
I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated.
The finished texture was quite different.
I had to bake them longer because they were doughy in the middle, and then they got too brown.
So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.","url":"https://recipe.bluelayer.org/recipe/41422/cranberry-orange-scones"},{"id":"41421","title":"Chocolate Caramel Cookie Candy Squares","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
candies, semisweet chocolate
butter, without salt","directions":"Base:.
cream butter and sugar.
mix in flour.
Press into 8\" square pan.
Bake at 375F for 20-25 minutes ( until light in color).
Filling:.
Mix filling ingredients in saucepan.
Bring to a boil and boil 5 minutes over low heat, stirring.
Beat and pour over base.
When cool melt together butter and chocolate and pour glaze over square.","url":"https://recipe.bluelayer.org/recipe/41421/chocolate-caramel-cookie-candy-squares"},{"id":"41406","title":"Simple Breadsticks","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table","directions":"add water yeast and sugar to mixer.
let sit for a few minutes.
add oil and salt.
slowly add flour.
mix with dough hook until dough balls up.
divide into 10 equal parts.
roll out each part on floured surface until they are about 10 inches long.
place on sprayed cookie sheet.
spray,cover, and let rise until doubled in size (45 minutes).
preheat oven to 350.
cook for 15 minutes or until browned on top.
run stick of butter over top of breadsticks and sprinkle with parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/41406/simple-breadsticks"},{"id":"41397","title":"Two Day German Molasses Cookies Recipe","ingredients":"butter, without salt
molasses
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"Heat butter in saucepan.
Add in molasses and sugar; heat till sugar is dissolved stirring occasionally.
Set aside to cold.
Blend flour with remaining dry ingredients.
Add in to cooled mix in fourths till blended, after each addition.
Wrap dough in vapor proof material or possibly put in tupperware for 2 days to ripen.
Roll out 1/4 dough at a time about 1/8 inch thick on floured surface.
Bake on ungreased cookie sheet at 375 degrees for 6-7 min.
Yield: 6 dozen.","url":"https://recipe.bluelayer.org/recipe/41397/two-day-german-molasses-cookies-recipe"},{"id":"41392","title":"Apple-Cran-Cherry Oatmeal Cookies","ingredients":"butter, without salt
spices, cinnamon, ground
spices, cardamom
leavening agents, baking soda
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
oats
cherries, sweet, raw
cranberries, dried, sweetened","directions":"Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar.
Mix in applesauce.
Gradually blend in flour, and then oats.
Stir in dried.
Let dough sit for one hour.
Drop by teaspoonful onto ungreased baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/41392/apple-cran-cherry-oatmeal-cookies"},{"id":"41390","title":"Fat Free Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
honey
vanilla extract
raisins, seeded","directions":"Combine the flour, oats, sugar and baking soda; stir to mix well.
Add applesauce, honey, vanilla extract, and raisins, stirring well to mix.
(if dough seems crumbly, keep stirring until it holds together.
).
Coat a baking sheet with nonstick cooking spray.
Drop rounded teaspoonful of dough onto sheet about 1 1/2 inches apart.
Slightly flatten each cookie with tip of spoon.
Bake at 350 degrees for about 9 mins, or until golden brown.
Cool on baking sheet for 1 minute.
Transfer cookies to wire racks and cool completely.","url":"https://recipe.bluelayer.org/recipe/41390/fat-free-oatmeal-raisin-cookies"},{"id":"41347","title":"Uncle Bill's Potato Chocolates","ingredients":"potatoes, raw, skin
butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Peel one large potato, cut into chunks and place in a medium size saucepan.
Cover with water and bring to boil.
Cook until tender.
Drain.
Mash potatoes and let cool.
In a mixing bowl, mix together 1 cup of mashed potatoes and melted butter; mix well to blend.
Add confectioners' sugar, sweetend coconut, peanut butter, vanilla extract and salt; mix well to incorporate.
Lightly grease your hands with butter and mix the ingredients thoroughly.
Shape mixture into small 1 inch balls or ovals.
Place on a plate or cookie sheet and chill while preparing the chocolate dip.
CHOCOLATE DIP.
In a double boiler, melt semi-sweet chocolate and unsweetened chocolate squares.
Add butter and mix well to blend.
Dip each piece of chocolate to coat well and place on a cookie sheet lined with wax paper.
Place in refrigerator to harden.
Store in refrigerator in an airtight container.
NOTE: You may use either smooth or crunchy peanut butter.","url":"https://recipe.bluelayer.org/recipe/41347/uncle-bills-potato-chocolates"},{"id":"41340","title":"Whole Wheat Breakfast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 220C/425F
Mix the flours, baking powder, baking soda, sugar and salt in a bowl.
Cut butter into little cubes and add to the flour.
Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.
Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.
On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).
Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)
Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits.
(dust the cutter with flour each time).
If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.
Arrange the biscuits on a lined baking sheet.
Bake for 15-17 minutes until golden brown.
Brush with a little melted butter and enjoy!","url":"https://recipe.bluelayer.org/recipe/41340/whole-wheat-breakfast-biscuits"},{"id":"41339","title":"Pennsylvania Dutch Light Ginger Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
vinegar, distilled
spices, ginger, ground
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 400 degrees.
Mix thoroughly butter, sugar and vinegar.
Blend in remaining ingredients.
(If dough is too stiff work in lowfat milk 1 teaspoon at a time.)
Roll dough 1/8 inch thick on lightly floured surface.
Cut into desired shapes.
Place on ungreased cookie sheets.
Bake 6-8 min.
Cold slightly and remove from baking sheets.
Makes 4 dozen 3 inch cookies.","url":"https://recipe.bluelayer.org/recipe/41339/pennsylvania-dutch-light-ginger-cookies-recipe"},{"id":"41322","title":"The Lost Art of Lefse Making (Step-By-Step)","ingredients":"potatoes, raw, skin
butter, without salt
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"r>SPECIAL EQUIPMENT.
Potato Ricer.
Electric Lefse Pan (or substitute electric griddle or nonstick griddle).
Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer).
Grooved Lefse Rolling Pin (regular pin can work).
Canvas covering for your rolling pin is also desirable.
INSTRUCTIONS:.
Night before making lefse, peel, dice (1 inch pieces or so) and cook potatoes in boiling water until tender (about 20 minutes).
Drain and return to still warm cooking pot over just turned off burner to allow potatoes to let off any extra steam so they don't have extra water.
Rice potatoes with potato ricer over butter/margarine until you have added 8 cups riced.
Add sugar, salt, and vegetable oil.
Stir until everything is melted.
Store mixture overnight in cool spot covered with paper towel.
Next morning, rice the mixture again through your potato ricer into a large bowl.
Divide riced mixture into two batches.
Sift and mix one cup flour into one batch.
Place the other in refrigerator until later.
Divide the batch you have added the flour to into 1/4 C to 1/3 C patties (smaller amount is easier for beginner).
Keep two or three patties out for rolling.
Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
Heat your Electric Lefse Pan or if using griddle to medium heat.
Flour rolling pin and board (if possible cover them with canvas and then flour).
Roll each pattie as thin as possible, using flour as needed to prevent sticking, but as little as possible.
Turn over once when rolling, lightly flouring board again.
Using your lefse stick, place stick on left end of lefse.
Flip dough over stick and roll to right to roll up lefse on stick.
Place it on right side of Lefse pan or griddle and unroll.
Lefse will begin bubbling and lightly browning.
The more \"bubbling \" the more tender it will be.
Use stick again to turn over and cook other side.
Remove lightly browned round from lefse pan or skillet with lefse stick, fold round into quarters and let cool on paper towels.
Overlap each folded round slightly as you let cool to prevent edges from drying out.
Once finished with first batch, Mix one cup flour into remaining riced mix and repeat as above.
Let lefse cool completely before wrapping in plastic wrap and refrigerating or freezing in plastic bags.
Spread with butter, sprinkle with sugar, and warm slightly in microwave to eat in the traditional way.","url":"https://recipe.bluelayer.org/recipe/41322/the-lost-art-of-lefse-making-step-by-step"},{"id":"41321","title":"Buttery Cashew Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
salt, table
vanilla extract
nuts, cashew nuts, raw","directions":"Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
Pour over cashews, chill and break into brittle.","url":"https://recipe.bluelayer.org/recipe/41321/buttery-cashew-brittle"},{"id":"41287","title":"No Bake Cookies III","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.","url":"https://recipe.bluelayer.org/recipe/41287/no-bake-cookies-iii"},{"id":"41284","title":"Super Sesame Soup Thins (Ten Talents Cookbook)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried","directions":"Whip together first 3 ingredients until they mix (temporarily).
Pour over flour and still together well.
Knead briefly.
Set aside for 10 minutes.
Place on a cookie sheet and roll out.
Sprinkle with more salt and a generous amount of sesame seeds.
Roll seeds into dough.
Cut into squares with a knife or pizza cutter and bake at 350 for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/41284/super-sesame-soup-thins-ten-talents-cookbook"},{"id":"41277","title":"Toffee","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, walnuts, english
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Melt butters slowly; add sugar, water and salt.
Cook at low heat, stirring constantly until it reaches 212 degrees.
STOP STIRRING until candy reaches 236 degrees.
Add the walnuts and stir constantly until candy reaches 290 Remove from heat and add soda, stirring well.
Pour onto buttered cookie sheet.
Immediately cut into squares.
Will run back together, but can be cracked where cut.
Add dipping chocolate wafers on top.
They will melt and you can spread them out.","url":"https://recipe.bluelayer.org/recipe/41277/toffee"},{"id":"41260","title":"Beef and Sun-Dried Tomato Roll-Ups","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
tomatoes, sun-dried","directions":"Spread each slice of beef with cream cheese.
Carefully spread each with sun-dried tomato spread.
Roll up each slice tightly; place on a cookie sheet.
Cover and refrigerate at least an hour or until firm.
To serve, cut each roll into four pieces.
Secure each with a cocktail toothpick.","url":"https://recipe.bluelayer.org/recipe/41260/beef-and-sun-dried-tomato-roll-ups"},{"id":"41256","title":"Cheese Wafers","ingredients":"cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, red or cayenne","directions":"Preheat oven to 350F Mix ingredients well, roll into balls and press with a fork.
Place on an ungreased cookie sheet and bake for 20 minutes or until lightly browned.
Makes 36 wafers.
What's Cooking Book 3.","url":"https://recipe.bluelayer.org/recipe/41256/cheese-wafers"},{"id":"41249","title":"Boiled Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
salt, table
vanilla extract
oats
nuts, walnuts, english","directions":"In a saucepan over medium heat, cook butter, milk, sugar, and cocoa for one minute after it begins boiling.
Remove from heat stirring in remaining ingredients.
Drop by spoonfuls onto waxed paper and allow to stand unrefrigerated for 1 hour.","url":"https://recipe.bluelayer.org/recipe/41249/boiled-cookies"},{"id":"41223","title":"Chocolate Shortbread Holiday Trees","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
shortening, vegetable, household, composite
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F (180C).
In bowl, combine butter and powdered sugar and beat until light and fluffy.
Add flour, cocoa powder and vanilla and mix well.
On wax paper, roll out dough to 38 inch thickness.
Cut into 1 1/2 to 2-inch strips, then into triangle shapes with two long sides and one short side.
Place 1 inch apart on ungreased cookie sheets.
Bake in preheated oven 8 minutes, or until firm to the touch.
Transfer to a wire rack to cool.
To make frosting:
In small saucepan, melt white chocolate and shortening, stirring frequently.
Dip short sides into melted chocolate, letting excess drip off.
Place on wax paper and let harden.
Place remaining melted chocolate frosting into a plastic sandwich bag with one end snipped off.
Pipe frosting over cookie in a side-to-side design to resemble a garland, then immediately sprinkle with peppermint candies.
Let harden.","url":"https://recipe.bluelayer.org/recipe/41223/chocolate-shortbread-holiday-trees"},{"id":"41222","title":"Apple Crisp (Filling Prepared) Recipe","ingredients":"butter, without salt
apples, raw, with skin","directions":"PAN SIZE 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN
ARRANGE ABOUT 4 1/2 Quart PREPARED PIE FILLING ON EACH 18 BY 26-IN SHEET PAN.
COMBINE OATMEAL COOKIE MIX WITH 1 LB SOFTENED BUTTER Or possibly MARGARINE.
SPRINKLE ABOUT 2 1/2 Quart Mix Proportionately OVER APPLES IN EACH PAN.
BAKE 40 Min Or possibly Till TOP IS LIGHTLY BROWNED.
CUT 6 BY 9.
SERVE WITH SERVING SPOON Or possibly SPATULA.
\\
NOTE: IN STEP 4, IF CONVENCTION OVEN IS USED, BAKE AT 350 DEGREES F. 30 Min Or possibly Till BUBBLING AND LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
SERVING SIZE: 1 SQUARE","url":"https://recipe.bluelayer.org/recipe/41222/apple-crisp-filling-prepared-recipe"},{"id":"41212","title":"Sirups Kager (Danish Brown Spice Cookies)","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
spices, cinnamon, ground
spices, cloves, ground
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"In a medium mixing bowl, cream butter or margarine, sugar and corn syrup.
When well combined, stir in cinnamon, cloves and baking soda mixture.
Slowly add flour and mix well after each addition until dough becomes stiff.
Cover dough with plastic wrap and refrigerate until firm, approximately one hour.
This time is included in the preparation time.
Preheat oven to 400 degrees.
On a floured surface, roll dough to 1/8-inch thickness.
Using a reindeer or desired shaped cookie cutter, cut shapes into dough.
Dough can also be rolled into logs about 1-inch in diameter and sliced crosswise into 1-inch-thick rounds.
Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41212/sirups-kager-danish-brown-spice-cookies"},{"id":"41187","title":"Walnut and Dried Cherry Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
cherries, sweet, raw
nuts, walnuts, english
cherries, sweet, raw
sugars, granulated
spices, cinnamon, ground","directions":"Combine dough ingredients in food processor or blender until smooth dough forms.
Divide dough into 4 pieces, forming each piece into a 5-inch disk.
Wrap each disk in plastic and refrigerate 3 hours or overnight.
Preheat overn to 375F.
On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
Spread 2 Tbsp of jam onto each circle.
Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
Cut each circle into 8 wedges using a sharp knife or pastry wheel.
Starting with the outside edge, roll each wedge, enclosing the filling.
Place point side down onto greased cookie sheet.
Combine sugar and cinnamon and sprinkle onto each pastry.
Bake until golden brown, approximately 35 minutes.
Let pastries rest approximately 10 minutes before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/41187/walnut-and-dried-cherry-rugelach"},{"id":"41176","title":"Evelyn's German Pretzel Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
Let dough rise until double in size -- about one hour.
Form into pretzel shapes, sticks or rolls.
To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds.
Place on parchment lined cookie sheets.
Slit with a sharp knife or razor blade.
Sprinkle with pretzel salt.
Bake at 400 for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/41176/evelyns-german-pretzel-recipe"},{"id":"41167","title":"Zest Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat the oven to 300 degrees.
In a mixing bowl, cream the butter until light and fluffy.
Add the cheese and mix until blended.
Add the flour, salt, and red pepper, and mix to form a dough.
Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.
Bake for 10 to 15 minutes, or until lightly browned.
Remove to racks to cool.","url":"https://recipe.bluelayer.org/recipe/41167/zest-cheese-straws"},{"id":"41147","title":"Viennese Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, almonds
sugars, granulated
salt, table
vanilla extract
sugars, granulated","directions":"in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla.
hand mix until roughly blended.
shape dough into a ball, cover, and refrigerate for 1 hour.
preheat oven to 375 degrees.
remove dough from fridge and form into 1 inch balls.
shape each ball into a small log, about 3 inches long.
place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
bake for 10 to 12 minutes, or until cookies are set but not brown.
let sit 1 minute, then remove from cookie sheet.
place cookies on aluminum foil, then dust with 1 cup of sugar.
store in an airtight container, then dust with remaining sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/41147/viennese-crescent-cookies"},{"id":"41141","title":"Famous Maryland Chocolate Crab Pizza","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet.
Pour tempered chocolate in circle.
Pour chocolate chips, marshmallows and rice cereal on center of chocolate.
Hand mix and spread in a 8 to 9-inch circle.
Drizzle on white chocolate and add candy crabs of your choice for toppings (m&m's, peanuts, other candies, etc.)
Let harden and enjoy.","url":"https://recipe.bluelayer.org/recipe/41141/famous-maryland-chocolate-crab-pizza"},{"id":"41140","title":"Moroccan Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, almonds
orange juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together milk, sugar, butter and flour.
Cook over low heat for 1 minute.
Add almonds and orange peel.
Drop by teaspoon onto greased and floured baking sheet.
Bake in preheated 350 oven for 7 minutes.
Remove cookie sheets and cool flat side up.
Spread flat side with frosting.","url":"https://recipe.bluelayer.org/recipe/41140/moroccan-cookies"},{"id":"41136","title":"Stamped Shortbread Cookies","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Heat oven to 350*
In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy.
Add flour and cornstarch, dried butter powder.
( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
Divide dough into 18 equal pieces, shape into balls.
Roll balls in 3 tbls sugar.
Place 2\" apart on ungreased cookie sheets.
For each cookies, flatten ball of dough firmly with cookie stamp.
Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
Cool 1 minutes, remove from cookie sheets.","url":"https://recipe.bluelayer.org/recipe/41136/stamped-shortbread-cookies"},{"id":"41133","title":"Peach Melba Ice Cream Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
peaches, yellow, raw
ice creams, vanilla
jams and preserves, apricot
raspberries, raw","directions":"Heat oven to 325.
Lightly butter a 9-inch pie pan.
Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl.
Toss with fork to moisten.
Press into pie pan.
Bake just until crust is set and golden, about 10 minutes.
Remove.
Cool on wire rack.
Strain peaches over bowl.
Reserve juice.
Coarsely chop peaches.
Put ice cream in large bowl.
Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
Spoon into pie shell.
Lightly cover with plastic wrap.
Freeeze until firm.
Remove from freezer.
Spoon melted jam over top.
Arrange raspberries in concentric circles in decorative pattenr to cover top.
Return to freezer.
Freeze until firm, several hour, or up to one week.
To serve, remover from freezer 15 minutes before slicing.
Cut with knife that has been dipped in hot water.","url":"https://recipe.bluelayer.org/recipe/41133/peach-melba-ice-cream-pie"},{"id":"41102","title":"Whole Cranberry Sauce- Baked","ingredients":"cranberries, dried, sweetened
sugars, granulated
orange juice, raw","directions":"Preheat oven to 350 degrees.
Wash the cranberries and pick out any bad ones.
Spread cranberries in a single layer on a cookie sheet.
Sprinkle sugar evenly over the berries and cover tightly with foil.
Seal around the edges.
Bake for 40 - 50 minutes stirring the cranberries about mid-way.
Remove from the oven and allow the cranberries to cool approximately 8 to 10 hours before removing the foil.
Sprinkle with brandy or orange juice, if desired.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41102/whole-cranberry-sauce-baked"},{"id":"41094","title":"Church Windows","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, marshmallows","directions":"Melt chocolate chips and butter.
Cool them to touch (don't want to melt the marshmallows).
Add the nuts and marshmallows.
Mix well.
Divide mixture into to 2 large log rolls.
Roll each roll in the coconut.
Wrap in waxed paper and chill for 24 hours.
Slice into 1/3 inch cookies.
Recipe makes about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/41094/church-windows"},{"id":"41070","title":"Soft Molasses Cookies (King Arthur Flour Recipe)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, without salt
sugars, granulated
molasses
alcoholic beverage, distilled, rum, 80 proof","directions":"Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.","url":"https://recipe.bluelayer.org/recipe/41070/soft-molasses-cookies-king-arthur-flour-recipe"},{"id":"41056","title":"Triple Chocolate Shortbread Sticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, powdered sugar, and cocoa powder; set aside.
Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
Gradually stir in the flour mixture until well blended.
Cover and chill dough for at least 30 minutes.
Preheat oven to 350F.
Shape dough into 1\" balls; shape balls into 2\" logs about 1/2\" thick.
Space 2\" apart on ungreased cookie sheets.
Bake for 12 minutes, or until set.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
Place the sprinkles in a small bowl.
Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
Return to the wire racks and let stand until the chocolate has set, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/41056/triple-chocolate-shortbread-sticks"},{"id":"41039","title":"Christmas Peppermint Bark Candy","ingredients":"nuts, almonds
candies, white chocolate
oil, olive, salad or cooking","directions":"Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.","url":"https://recipe.bluelayer.org/recipe/41039/christmas-peppermint-bark-candy"},{"id":"41031","title":"Great Granola","ingredients":"sugars, brown
water, bottled, generic
oats
wheat germ, crude
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
vanilla extract","directions":"Dissolve sugar in 1/3 c water in a saucepan and boil for 1 minute.
Cool slightly.
Mix dry ingredients in a large bowl.
Add oil and vanilla to brown sugar syrup, mix well.
Pour warm syrup and oil over dry ingredients and mix well.
Place on 2 cookie sheets.
Bake in a 200 degree oven, stirring every 1/2 hour for 2 hours or until dry and not sticky.
Let cool completely and store in a lidded container.
Makes 27 half-cup servings of 150 calories each.","url":"https://recipe.bluelayer.org/recipe/41031/great-granola"},{"id":"41001","title":"Toasted Walnuts","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking","directions":"3 ways to toast walnuts:
Bake walnuts on a cookie sheet, in a single layer, at 350F for 8 to 10 minutes, checking frequently.
Microwave walnuts in a single layer on a microwave-safe plate on medium-high for 5 to 6 minutes, stirring every 2 minutes.
Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.
Regardless of method, walnuts can be toasted dry or with a dash of oil.","url":"https://recipe.bluelayer.org/recipe/41001/toasted-walnuts"},{"id":"40987","title":"Vel's Christmas Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and brown sugar until smooth.
Sir in flour, and knead by hand until dough comes together.
At first the dough will seem dry and crumbly but don't give up, keep mixing.
Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds.
Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies.
Do not let them brown.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/40987/vels-christmas-shortbread"},{"id":"40986","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat oven to 400 F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
It should register 238 F on a candy thermometer, or soft ball stage.
Brush excess crystals off the sides of the pot with a wet pastry brush if necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/40986/almond-brittle-croccante"},{"id":"40981","title":"Brandy Snaps","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian","directions":"Preheat the oven to 350F.
Combine the flour and ginger with a whisk.
Melt the butter in a small saucepan over medium heat.
Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved.
Remove from heat; stir in the flour-ginger mixture.
Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment.
Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven.
Bake until flat and golden brown, about 10 minutes.
Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds.
Transfer from the spoon handle to a cooling rack.
Repeat with the remaining batter.","url":"https://recipe.bluelayer.org/recipe/40981/brandy-snaps"},{"id":"40979","title":"Lemon-Raspberry Sorbet Cake","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
sherbet, orange
sherbet, orange
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Cut a 24-by-6-inch strip of parchment paper.
Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
Mix the crushed cookies, sugar and melted butter in a bowl until combined.
Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan.
Freeze until firm, about 15 minutes.
Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top.
Freeze until firm, about 45 minutes.
Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
Place the chocolate in a heatproof bowl.
Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth.
Remove the side of the springform pan and the parchment.
Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes.
Serve immediately or cover and freeze for up to 2 days.
Photograph by Kana Okada","url":"https://recipe.bluelayer.org/recipe/40979/lemon-raspberry-sorbet-cake"},{"id":"40977","title":"Sugar Pastry Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Mix flour and salt.
Add butter by rubbing it with your hands.
Add sugar.
MIx very well using hands.
Add 4 tbsp of water.
Chill for 20 minutes.
Form into cookies.
Bake in the oven till golden brown.","url":"https://recipe.bluelayer.org/recipe/40977/sugar-pastry-cookies"},{"id":"40966","title":"Walnut Clusters","ingredients":"sugars, granulated
molasses
water, bottled, generic
salt, table
butter, without salt
nuts, walnuts, english","directions":"Cook sugar, molasses, water and salt until small quantity dropped into cold water forms semi-firm ball (245F).
Remove from heat, add butter and walnuts.
Stir until mixture begins to look cloudy.
Drop from a spoon on a buttered cookie sheet.","url":"https://recipe.bluelayer.org/recipe/40966/walnut-clusters"},{"id":"40940","title":"Cheese Puffs","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
sauce, ready-to-serve, pepper, tabasco","directions":"Combine the melted margarine, cheese, flour, salt, paprika.
Get out your trusty big bowl.
Combine the melted margarine, cheese, flour, salt, paprika, and Tabasco.
Stir it all together with a fork until it forms a dough similar to pie crust.
Form the mixture into small balls about the size of a marble.
Arrange them on a cookie sheet.
Bake at 350 for 20 minutes or so.
Makes between 50 and 60 balls.
, and Tabasco.
Stir it all together with a fork until it forms a dough similar to pie crust.
Form the mixture into small balls about the size of a marble.
Arrange them on a cookie sheet.
Bake at 350 for 20 minutes or so.
Makes between 50 and 60 balls.","url":"https://recipe.bluelayer.org/recipe/40940/cheese-puffs"},{"id":"40934","title":"French Hearth Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Dough Starter:.
In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
Whisk until smooth, about 2 minutes.
Scrape down bowl.
Cover bowl tightly with plastic wrap.
Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
Flour Mixture:.
Combine the 1 3/4 cups bread flour and the yeast.
Add to the risen sponge in the mixing bowl.Do not add salt at this time.
With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
Cover with plastic wrap and let it rest for 20 minutes.
Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes.
Instant read thermometer plunged into the center should read 78 to 80 degrees.
The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup.
You can knead in any extra flour by hand after you remove the dough from the bowl.
Let the dough rise in an oiled covered bowl until double at room temperature.
Press the dough down, fold it over and let rise again for another l hour.
Turn the dough out onto a lightly floured surface.
The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
Cover the shaped dough and allow it to double.
The freeform oblong loaf should be 8\" by 3\"inches high.
In the loaf pan the center should be 1\" higher then the sides of the pan.
Preheat the oven to 475 1 hour before baking.
Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
Slash freeform bread diagonally with a sharp knife or razor blade making 1/2\" deep slices.
If using a loaf pan, make 1 slash down the center or leave unslashed.
Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees.
Cover halfway through baking if loaf becomes too brown.
Let bread cool thoroughly before slicing.","url":"https://recipe.bluelayer.org/recipe/40934/french-hearth-bread"},{"id":"40924","title":"Soft Greek Pita Rounds","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put 1/4 cup warm water (not too hot) and honey in bowl and mix to dissolve honey.
Add yeast and stir until combined.
Let sit 10 minutes until bubbly.
In separate bowl mix salt and flours.
Add yeast mixture and remaining water and mix until well incorporated.
Let sit 30 minutes.
Add oil and more water if needed to make the dough moist and hold together well.
Knead well for 5 minutes.
Put a little vegetable oil on your hands and rub over dough to prevent cracking.
Put dough in bowl, cover with moist towel and let rise for about and hour, or until doubled in size.
Preheat oven to 500 degrees F.
Divide dough into 12 balls.
Roll out to 7-8 inches in diameter, cover with towel and let sit for 20 minutes.
Bake on pizza stone or cookie sheet covered in parchment paper for 3 to 5 minutes, or until puffed and just starting to turn brown around edges.
Remove from oven and immediately place in ziploc bag.
Store in fridge or freezer.
To reheat place in 350 F oven for 2 minutes or 30 seconds in microwave on high.","url":"https://recipe.bluelayer.org/recipe/40924/soft-greek-pita-rounds"},{"id":"40921","title":"Chinese Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite","directions":"To make the outer dough, combine the flour, sugar, and salt in a food processor and pulse 2 or 3 times to combine.
Sprinkle in the pieces of lard and process for 10 seconds to blend well, or until the mixture looks like coarse meal.
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the flour and shortening.)
Transfer the mixture to a bowl, make a well in the center, and work in the water 1 tablespoon at a time.
Use a spatula or wooden spoon to stir, fold, and push the ingredients into a ragged mass.
Transfer to a lightly floured work surface and gently knead for about 2 minutes to create a very soft , smooth, and slightly elastic dough.
Press your finger into the dough; it should slowly bounce back, leaving a faint indentation.
Cover with plastic wrap or an inverted bowl and set aside at room temperature to rest for 20 to 30 minutes.
Meanwhile, to make the inner dough, put the flour in the food processor and sprinkle in the lard pieces.
Process for 10 seconds to blend and generate a mealy, lumpy, very soft mixture.
Transfer to a bowl (the same one as before is fine) and use the spatula to mix and combine well.
(Alternatively, put the ingredients in the bowl and use the spatula or back of the wooden spoon to mash the ingredients together until no flour is visible.)
It will resemble soft cookie dough.
Gather and pat the dough into a rough ball.
Push it from the bowl onto a lightly floured work surface.
Gently pat and roll the dough into a smooth ball and set aside.
Wrap in plastic wrap if the outer dough needs to rest longer.
To encase the inner dough in the outer dough, roll the outer dough into a 6- to 7-inch-diameter circle.
(Try your best to work on a minimally floured surface at all times, to prevent the dough from absorbing too much flour and toughening.)
Center the ball of inner dough on top and then gently pull up and press the outer dough, pinching the ends together to completely encase the inner dough.
Hold the dough in both hands to make this easier.
Use a rolling pin to gently roll the dough into an oblong, about 8 inches wide and 12 inches long.
Start each pass from the center and move toward one of the edges before rolling back again.
Try to square off the sides and lift up the dough occasionally to prevent sticking.
If a bit of the inner dough leaks out, pat some flour on it to seal.
Fold the dough into thirds, like a letter, with one end toward the middle and the other end on top to cover, resulting in a rectangle about 8 inches wide and 4 inches long.
Turn the dough 90 degrees so that one of the unfolded sides points at you.
Roll the dough out again to an 8 by 12-inch rectangle, and fold again into a letter.
Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour, or overnight, before using.
See the following recipes for details on how to manipulate the dough into patterned layers.","url":"https://recipe.bluelayer.org/recipe/40921/chinese-flaky-pastry"},{"id":"40916","title":"Chex School Fuel","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
corn, sweet, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover cookie sheet with waxed paper.
Microwave first three ingredients uncovered in large microwavable bowl, until butter is melted; stir after one minute.
Stir in baking soda until dissolved.
Add cereals and stir.
Microwave on High 3 minutes, stirring every 60 seconds.
Spread on cookie sheet.
Cool 10 minutes; break into bite-size pieces.
Melt chocolate chips in small microwavable bowl until chocolate can be stirred smooth.
Drizzle chocolate over snack.
Refrigerate 30 minutes or until chocolate is set.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/40916/chex-school-fuel"},{"id":"40912","title":"Aggression Cookies","ingredients":"sugars, brown
oats
wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking soda","directions":"Preheat oven to 350 degrees.
Knead all ingredients (the longer the better!
).
Form small balls and pat flattish, place on ungreased cookie sheet.
Bake 11 minutes.","url":"https://recipe.bluelayer.org/recipe/40912/aggression-cookies"},{"id":"40895","title":"Herbfarm Rosemary Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table
sugars, granulated","directions":"Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
Remove from oven and transfer cookies to wire racks to cool.
Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it.
:).","url":"https://recipe.bluelayer.org/recipe/40895/herbfarm-rosemary-shortbread"},{"id":"40889","title":"Peanut Butter Cookies (For Dogs)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and baking powder together.
In another larger bowl, mix peanut butter and milk.
Gradually add the dry ingredients.
Mix well and roll onto a floured board.
Roll into 1/4-inch thickness; cut into desired shapes.
Bake on a cookie sheet (greased or ungreaded, it didnt seem to matter).
Bake at 375 degrees F for about 15 minutes, turn over and bake another 5 minutes.
Cool completely, then treat your dog.
Serve with a fresh bowl of water.","url":"https://recipe.bluelayer.org/recipe/40889/peanut-butter-cookies-for-dogs"},{"id":"40884","title":"Russian Tea Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
sugars, powdered","directions":"Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly.
Sift in the flour and the salt, stirring until combined (it will be sticky).
Mix in the nuts.
Place the dough on some plastic wrap and shape into a ball.
Wrap and chill in the refrigerator for about 20 minutes.
Preheat oven to 400 degrees.
Roll dough into 1 inch balls and place on a cookie sheet (cookies dont spread).
Bake 10-12 minutes, or until set but not brown.
While still warm, roll in the remaining powdered sugar.
Set aside to cool, and then roll them one more time in the sugar before serving.","url":"https://recipe.bluelayer.org/recipe/40884/russian-tea-cakes"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40822","title":"Ginger Butter Cookies","ingredients":"butter, without salt
sugars, powdered
spices, ginger, ground
spices, ginger, ground
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees F.
Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer.
Gradually add flour, mixing until blended.
Form cookie dough into 1-inch balls.
Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned.
Cool.
Sprinkle cookie tops with powdered sugar, if desired.","url":"https://recipe.bluelayer.org/recipe/40822/ginger-butter-cookies"},{"id":"40811","title":"Old Fashioned Almond Crunch Cookies","ingredients":"sugars, granulated
butter, without salt
nuts, almonds
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Combine sugar, butter, almonds and water in mixing bowl.
Mix at low speed for 1 minute.
Add flour slowly and mix at medium speed for 30 seconds or until all ingredients are mixed together.
Do not overbeat.
Drop on ungreased cookie sheet by half teaspoon.
Cookies will spread out during baking so space at least two inches apart.
Bake at 300 degrees for 22-25 minutes.
Cookies will be light brown in color.","url":"https://recipe.bluelayer.org/recipe/40811/old-fashioned-almond-crunch-cookies"},{"id":"40795","title":"Shortbread Cake Cookies","ingredients":"butter, without salt
wheat flour, white, cake, enriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the cookies: Combine all ingredients and use hands to knead until ingredients are blended.
Roll out the cookies with a rolling pin and cut out the dough into a heart shape or whatever shape you choose.
Note: Dust the rolling pin with flour so it doesnt stick to the dough when you roll it out.
Bake at 325 degrees F for about 20 minutes, or until lightly browned.
For the icing: Mix powdered sugar and 1 tablespoon of milk for a moderately runny icing.
Add more powdered sugar for a thicker icing, more milk for a thinner icing.","url":"https://recipe.bluelayer.org/recipe/40795/shortbread-cake-cookies"},{"id":"40787","title":"Cheese Straws","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, pepper, red or cayenne","directions":"Cream butter and cheese.
Add flour and salt and pepper.
Dough will be stiff.
Shape into strips with cookie press and bake at 350 until slightly browned, approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40787/cheese-straws"},{"id":"40766","title":"Vegan Sugar Cookie Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
sugars, granulated
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Preheat oven 350 degrees F (175 degrees C).
In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy.
Beat in pre-mixed egg replacer and stir in the vanilla.
Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture.
Roll dough into 1 inch balls, and then roll the balls in remaining white sugar.
Place onto ungreased cookie sheets and flatten with a fork.
Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown.
Cool on wire racks, if desired.","url":"https://recipe.bluelayer.org/recipe/40766/vegan-sugar-cookie-drops"},{"id":"40761","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
molasses
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine dry ingredients in a large bowl.
Set aside.
In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix.
Add coconut extract(or vanilla).
Pour milk mixture all at once into flour mixture.
Using a fork, stir until mixture is gathered into a ball.
Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes.
Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8\" thickness.
Cut with a 2 1/2\" round cookie cutter and transfer to an ungreased baking sheet.
Bake in a 350*F. oven for 10 minutes.
Makes about 40 crackers.","url":"https://recipe.bluelayer.org/recipe/40761/honey-graham-crackers"},{"id":"40756","title":"Macrobiotic Whole Wheat Cocoa Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
oil, canola","directions":"Use a whisk to mix together all the ingredients in a bowl.
Preheat the oven to 160C.
Add ingredients into the Step 1 bowl.
Use your hands to mix thoroughly and bring the dough together into a ball.
Transfer to a work surface, and roll out to a 5 mm thickness.
Divide the dough into 2 x 3 cm pieces.
Transfer to a baking tray.
Bake for 15 minutes at 160C.
Turn over over, and bake for another 15 minutes.
These are also amazing if you mix in 15 g of roughly crushed almonds.","url":"https://recipe.bluelayer.org/recipe/40756/macrobiotic-whole-wheat-cocoa-cookies"},{"id":"40742","title":"Chocolate-Orange Maple Snaps","ingredients":"syrup, maple, canadian
oil, canola
cornstarch
water, bottled, generic
vanilla extract
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350F.
Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt.
Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp.
scoops, and arrange 2 inches apart on prepared baking sheets.
Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.","url":"https://recipe.bluelayer.org/recipe/40742/chocolate-orange-maple-snaps"},{"id":"40741","title":"Milk Chocolate Florentine Cookies","ingredients":"butter, without salt
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter in medium saucepan; remove from heat, Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well., Drop by level teaspoon, about 3-inches apart onto foil-lined baking sheet.
Spred thinly with rubber spatula.
Bake in preheated 375F oven for 6-8 minutes or until golden brown.
Cool on baking sheets on wire racks.
Peel foil from cookies.
Microwave morsels in medium, microwave safe bowl on mediuum-high power for 1 minute; stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Spread thin layer of melted chocolate onto flat side of half the cookies.
Top with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/40741/milk-chocolate-florentine-cookies"},{"id":"40737","title":"Acorns Cookies","ingredients":"butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.
Add flour and baking powder and mix well, using low speed.
Shape dough into 1-inch balls.
Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
Bake for 10 to 12 minutes at 375 degrees.
Remove from oven and cool on wire racks.
In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.
Remove from heat; keep double boiler over water.
Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.
Cool to set chocolate.","url":"https://recipe.bluelayer.org/recipe/40737/acorns-cookies"},{"id":"40719","title":"Chocolate Cherry Cookies","ingredients":"butter, without salt
sugars, granulated
cherries, sweet, raw
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
syrups, grenadine
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Grind sugar with dried cherries, 2 ounces baking chocolate until it is a fine powder.
Cream with butter, add grenadine syrup and chocolate syrup.
Blend cocoa powder, flour, baking powder as dry ingredients and add to creaming mixture, gently stirring to combine.
Chop baking chocolate into consistency of chocolate chips and add to dough.
Bake 7 to 10 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/40719/chocolate-cherry-cookies"},{"id":"40717","title":"Chocolate Plum Thumbprints","ingredients":"plums, raw
sugars, granulated
nuts, walnuts, english
candies, semisweet chocolate
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
water, bottled, generic","directions":"In medium saucepan, combine dried plums, sugar and 1/2 cup water; bring to a boil.
Reduce heat and simmer for 3 minutes, stirring constantly.
Stir in walnuts and chocolate morsels.
Set aside.
In large mixing bowl, beat margarine with electric mixer until softened.
Add brown sugar; beat until smooth.
In seperate bowl, combine flour, baking soda and salt.
Gradually add flour mixture to margarine mixture, beating until well combined.
Stir in milk and oats.
Shape into 1 1/4 balls.
Place 2 inches apart on ungreased cookie sheet.
Press down center of each ball with thumb.
Bake at 350 degrees F for 10 minutes.
Spoon about 1 teaspoon dried plum mixture into center of each cookie.
Bake for 2 to 3 minutes more.
Let stand 1 minute before removing to wire racks.","url":"https://recipe.bluelayer.org/recipe/40717/chocolate-plum-thumbprints"},{"id":"40699","title":"Royal Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt","directions":"Preheat oven to 300 degrees.
Sift the flour, sugar and salt together.
Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly.
Work into a ball and knead briefly.
Pat into a 1/4-inch sheet on an ungreased cookie sheet.
Cut the dough into 2-inch diamonds.
Bake for 45 minutes.
Remove from the oven.
Immediately recut the cookies.
Separate carefully and cool on a rack.
Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months.
Defrost 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/40699/royal-scotch-shortbread"},{"id":"40692","title":"Eggnog Cookies","ingredients":"butter, without salt
sugars, granulated
spices, nutmeg, ground
leavening agents, baking soda
eggnog
wheat flour, white, all-purpose, unenriched","directions":"Beat butter and sugar until creamy.
Add nutmeg, soda and eggnog to the butter mixture and blend well.
Add flour and mix until combined.
Drop by teaspoonfuls onto a very lightly greased cookie sheet.
Dip the bottom of a glass into sugar and just slightly flatten the cookie.
Bake at 375 degrees for 12 minutes or until edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/40692/eggnog-cookies"},{"id":"40685","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.
Add the cookies and process for 20 seconds.
Pour into 2 tall glasses and serve each with a straw and long-handled spoon.","url":"https://recipe.bluelayer.org/recipe/40685/chocolate-malt-shake"},{"id":"40683","title":"Pineapple Empanaditas (Mini-Pineapple Pockets)","ingredients":"cornmeal, degermed, unenriched, yellow
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
pineapple, raw, all varieties
apricots, dried, sulfured, uncooked
spices, cinnamon, ground","directions":"Sift cornmeal, sugar, flour, salt and baking powder together into a medium bowl.
(or mix well with a whisk)
Add the oil and cream cheese and mix with a fork until crumbly.
Add milk one tablespoon at a time and mix well with a fork until the dough begins to come together.
This mixture will be crumbly.
Using your hands knead the dough for a while bringing it together (it will be a bit soft and slightly sticky).
Place the dough in the refrigerator to chill.
At least 30 minutes or up to one day.
Meanwhile heat the pineapple, apricot jam and cinnamon into a small saucepan bringing to a boil.
Simmer for at least 15 minutes until thickened, breaking up the bits of pineapple with a fork.
You don't want the pieces of pineapple too large.
Break up any larger pieces.
Remove from heat and cool.
Preheat the oven to 350F (180C).
Spray a baking sheet lightly with cooking spray.
They are excellent served warm or at room temperature.
Divide the dough into two.
On a lightly floured surface roll the dough out to about 1/8\" thick.
Using a 3 inch round cookie cutter make 12 rounds of dough.
Please one teaspoon (at the most) of the mixture in the center of each round.
Gently fold over the dough making a small dumpling.
Crimp the edges to seal with a fork.
Use a gentle hand, it's ok if the dough breaks up a bit just be gentle.
Using a cookie spatula transfer each \"dumpling\" to the baking sheet.
Bake for 15 minutes until slightly brown.
Dust with powdered sugar if desired.","url":"https://recipe.bluelayer.org/recipe/40683/pineapple-empanaditas-mini-pineapple-pockets"},{"id":"40662","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
dulce de leche","directions":"In a mixing bowl, cream butter and sugar together.
Gradually stir in flour.
Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat it to 1/3 inch thickness and cut into strips or into rounds using a small round biscuit cutter.
Place the cookies 1 inch apart on a parchment paper lined (or ungreased) baking sheet.
Prick each cookie a couple of times with a fork.
Bake at 300 degrees F for 25 minutes.
Cool for 5 minutes on baking sheet and the remove to a wire rack to cool.
Serve plain or create sandwiches by spreading about a teaspoon of dulce de leche onto the bottom side of a cookie and topping with another cookie.
Repeat with remaining cookies and dulce de leche.
Enjoy!
Miss","url":"https://recipe.bluelayer.org/recipe/40662/brown-sugar-shortbread"},{"id":"40652","title":"Pumpkin Spice Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pumpkin, raw
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract
nuts, pecans
raisins, seeded","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
Measure the oats and rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract.
Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats and rice cereal are evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 20 minutes.
Remove sheet from the oven, stir the nuts and seeds into the granola, and bake for an additional 1015 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried fruit, and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40652/pumpkin-spice-granola"},{"id":"40647","title":"Peanut Brittle","ingredients":"vanilla extract
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive","directions":"Measure the vanilla into a small bowl and set aside.
Combine the baking soda and salt in another small bowl and set aside.
Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter.
Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan.
Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer.
Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt.
Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly.
When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/40647/peanut-brittle"},{"id":"40618","title":"Bird's Nest Tea Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract
salt, table
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, butter, sugar, vanilla extract, and salt in a bowl to form a dough; stir in pecans.
Shape dough into a large ball and refrigerate until firm, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roll dough into 1-inch balls and place on a baking sheet.
Make an indentation with thumb in the middle of each ball, forming a 'nest'.
Fill each nest with about 1 teaspoon chocolate chips.
Bake nests in the preheated oven until edges are crisp (cookies will not brown), 10 to 12 minutes.
Cool cookies on a wire rack, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40618/birds-nest-tea-cakes"},{"id":"40591","title":"Shortbread Crescents (Egg, Soy, Nut and Peanut Free)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper; set aside.
In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.
Set aside,.
In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
Add half of the dry mixture to butter mixture.
Blend well.
Add the rest of the dry mixture, and blend well.
Form a tablespoon of dough into a log, then shape the log into a crescent.
Place on cookie sheet.
Bake 14 minutes.
Cookies will be a pale color.
Cool 1 minute on cookie sheet.
Transfer to cooling racks and cool for 5 minutes.
While still warm, drag cookies in confectioners sugar.","url":"https://recipe.bluelayer.org/recipe/40591/shortbread-crescents-egg-soy-nut-and-peanut-free"},{"id":"40588","title":"Spiced Nuts","ingredients":"egg, white, raw, fresh
nuts, pecans
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 300F degrees.
Mix egg white and pecans until nuts are coated& sticky.
Mix together sugar& cinnamon; sprinkle over pecans, stirring until sugar mixture completely coats the nuts.
Spread on ungreased cookie sheet.
Bake 20 minutes.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/40588/spiced-nuts"},{"id":"40559","title":"Vegan, Gluten Free Coconut Pumpkin Cookies","ingredients":"oats
nuts, almonds
rice flour, white, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sweetener, syrup, agave
sugars, granulated
salt, table
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
raisins, seeded
spices, cloves, ground","directions":"Preheat oven to 350F
Line a baking sheet with parchment paper or aluminum foil.
In a bowl mix well all dry ingredients except Ground cloves.
Add wet ingredients and mix with a fork or hands.
(I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet.
Flatten into cookie shapes and decorate with dried fruit and nuts.
Dust with Ground cloves (optional).
Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes.
Take them out and let cool on a cooling rack.
Cookies will be chewy on the middle and crisp on the edges.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40559/vegan-gluten-free-coconut-pumpkin-cookies"},{"id":"40554","title":"Best Ever Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, rum, 80 proof
syrups, corn, light
cookies, vanilla wafers, lower fat
nuts, pecans
sugars, powdered
sugars, powdered","directions":"Melt chocolate chips in a double boiler.
Stir until smooth and remove from heat.
Stir in corn syrup
Stir in rum.
In a separate bowl, combine the dry ingredients.
Drizzle the chocolate mixture over the crumb mixture.
Stir until everything is well combined.
Shape into 1 inch balls.
Roll in powdered sugar.
Store in an airtight container for at least five days before serving to develop flavor.","url":"https://recipe.bluelayer.org/recipe/40554/best-ever-rum-balls"},{"id":"40545","title":"Dr. Pepper Toasted Nut Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
salt, table
beverages, carbonated, cola, regular
wheat flour, white, cake, enriched
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 325 degrees F.
Cream margarine; add sugar and beat until fluffy.
Add flour and salt alternately with Dr. Pepper.
Add vanilla extract, pecans and chocolate chips.
Shape into balls, bars or crescents and place on ungreased cookie sheets.
Bake for 30 minutes.
Remove from oven.
Roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/40545/dr-pepper-toasted-nut-cookies"},{"id":"40516","title":"Shortbread Cookies III","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
salt, table","directions":"Work all the ingredients together with your hands until blended.
Shape all of the dough into 1 inch balls.
Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
Let cool 10 minutes then carefully lift with spatula to cake racks to cool.
Store in air tight container with wax paper between layers.
Cookies keep well.
Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each.
Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade.
Dip some balls in slightly beaten egg white and roll in finely chopped walnuts.
Bake as they are or make an indentation in top and spoon in a little jam or marmalade.
Dip some balls in egg white and roll in desiccated coconut.
Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.","url":"https://recipe.bluelayer.org/recipe/40516/shortbread-cookies-iii"},{"id":"40495","title":"Easy Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
cranberries, dried, sweetened
raisins, seeded
spices, cinnamon, ground
oil, canola
syrup, maple, canadian","directions":"Mix all dry ingredients in a really large bowl.
In a smaller bowl, mix together oil and syrup; add to the dry ingredients and toss until well coated.
Bake on a cookie sheet at 375 degrees F for 20 to 30 minutes, stirring halfway through.
(Cooking time depends upon how dry you like your granola: the longer you bake it, the drier it becomes.)
Store in a large zipper bag in the refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/40495/easy-granola"},{"id":"40494","title":"Jewish Shortbread","ingredients":"butter, without salt
sugars, granulated
nuts, walnuts, english
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1/3 cup of sugar until smooth.
Mix in the walnuts, vanilla, salt and flour until well blended.
Shape tablespoonfuls of dough into crescent shapes.
Place 1 inch apart on an ungreased baking sheet.
Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown.
In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon.
Roll the cookies in the cinnamon sugar while still hot.
Cool completely before storing in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/40494/jewish-shortbread"},{"id":"40492","title":"Gluten Free Vegan Pumpkin Oatmeal Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
sugars, brown
seeds, flaxseed
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground","directions":"In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract.
Add the remaining ingredients and beat together again.
Preheat your oven to 350 degrees.
While your oven is preheating let your cookie dough rest on the counter for 20 minutes.
The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
Drop by the spoonful onto an ungreased cookie sheet.
Bake for 12 to 15 minutes or until slightly golden around the edges.
Remove cookies and place them onto a wire rack to cool.
Cookies are best after they have cooled.","url":"https://recipe.bluelayer.org/recipe/40492/gluten-free-vegan-pumpkin-oatmeal-cookies"},{"id":"40482","title":"Chive and Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chives, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 450-degrees F.
In a large bowl combine dry ingredients together (flour - baking soda).
Cut in butter using two knives or a pastry cutter until mixture is about the size of peas.
Stir in buttermilk, cheese and chives, stirring with a fork to form a loose dough.
Turn dough out onto a floured board, kneading dough a few times (about 10) and then pat into a 6-inch x 9-inch rectangle; fold into thirds like a letter and then pat into a 6 x 9 inch rectangle again.
Dip edges of 3-inch biscuit cutter into flour (I used a coffee mug) and cut out 6 biscuits; transferring biscuits to a cookie sheet that has been sprayed with Pam or lined with parchment paper.
Form and cut dough for another biscuit or two (I ended up whit 7 biscuits).
Brush tops of biscuits with cream.
Bake for 14-16 minutes or until biscuits are browned.","url":"https://recipe.bluelayer.org/recipe/40482/chive-and-cheddar-biscuits"},{"id":"40474","title":"A Snackmix Worth Sharing","ingredients":"pretzels, soft, unsalted
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, worcestershire
spices, garlic powder
spices, chili powder
salt, table","directions":"Preheat oven at 350 degrees F. Combine all ingredients in a large bowl.
Spread mixture on a well sprayed cookie sheet and bake for about ten minutes.
Flip over the pieces as well as you can and bake for another five minutes, or until everything is crispy.
Dont worry if some of it sticks together, it easily breaks apart.
Allow to cool before tasting, it will be extremely hot.","url":"https://recipe.bluelayer.org/recipe/40474/a-snackmix-worth-sharing"},{"id":"40471","title":"Fancy Macadamia Nut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter 2 cookie sheets and put them in warmed oven.
Combine the sugar, corn syrup and water in saucepan.
Cook on medium heat, stirring occasionally, until the soft ball stage (240 on candy thermometer).
Stir in the macadamia nuts and the butter.
Cook,s tirring constantly, until thermometer reaches 300 degrees and syrup is brown.
Remove from heat and stir in vanilla extract and baking soda.
Pour half the candy on each cookie sheet; quickly spread to about 1/4 inch thick.
When cooled, break into pieces.","url":"https://recipe.bluelayer.org/recipe/40471/fancy-macadamia-nut-brittle"},{"id":"40455","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
Cream the butter and icing sugar until light and fluffy.
Beat in the cornstarch, vanilla and flour.
Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop.
Place onto prepared cookie sheets about 1\" apart.
Bake for 18 - 20 minutes, or until the edges are a light golden brown.
Let cool on racks before storing in cookie tins.","url":"https://recipe.bluelayer.org/recipe/40455/whipped-shortbread-cookies"},{"id":"40453","title":"Oatmeal Raisin Cookies - Vegan","ingredients":"seeds, flaxseed
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
oat bran, raw
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oats
raisins, seeded","directions":"Preheat oven to 350 degrees.
Spray cookie sheets with non stick spray.
In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
Add to the wet ingredients, and mix until well blended and smooth.
Stir in rolled oats and raisins until thoroughly combined.
Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2\" thick rounds.
Bake cokies until golden brown, about 12-15 minutes.
Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/40453/oatmeal-raisin-cookies-vegan"},{"id":"40447","title":"Almond Sticks","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Combine almonds and flour.
Blend butter and powdered sugar.
Mix all.
Roll in a ball, roll to 1/4\" thick.
Cut into bars.
Bake on greased cookie sheet for 10 min.
at 350 degrees (175 C.).","url":"https://recipe.bluelayer.org/recipe/40447/almond-sticks"},{"id":"40446","title":"Hazelnut Brittle Recipe nstrada","ingredients":"butter, without salt
sugars, granulated
nuts, hazelnuts or filberts","directions":"Roast the hazelnuts in a 400 degree oven until dark brown and roll them between your fingers to remove the skin.
Freeze a large cookie sheet in a freezer for at least 10 minutes until cold.
Then heat the butter on medium high heat until it melts.
Incorporate the sugar, and start stirring constantly for 7 minutes.
When the mixture first starts to bubble, and just starts to turn brown then add the nuts.
Then immediately pour out onto the cookie sheet.Let cool, and then use a knife to pull it off the sheet and break it apart.","url":"https://recipe.bluelayer.org/recipe/40446/hazelnut-brittle-recipe-nstrada"},{"id":"40441","title":"Extra Chewy Dark Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
cream, fluid, heavy whipping
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F.
In a large bowl, cream together (I used a hand mixer) the butter, granulated sugar and brown sugar until the mixture is light brown in color.
Add the cream and vanilla and mix well.
Now add the flour, baking soda, and salt.
Mix well again.
Stir in the chocolate chips with a spatula.
At this point your dough will be very crumbly, do not worry!
Line a cookie sheet with parchment paper.
With your hand, take the dough and form a ball approximately 1 inch in diameter.
Place the ball on the cookie sheet.
Continue forming balls until there is no longer dough to use, placing the balls about 2 inches apart.
With the palm of your hand, gently flatten the top of each ball.
Place the cookie sheet in the oven.
Cook the cookies no longer than 10-13 minutes.
The cookies should be barely brown on the bottom when you remove them from the oven, and the tops of the cookies will not be brown at all.
That is okay.
Remove the cookies from the oven and remove them from the cookie sheet onto a cooling rack.
Let them cool completely.
Enjoy!
I know you will.
Recipe slightly adapted from Apple a Day who adapted from Anna Olson, Food Network Canada.","url":"https://recipe.bluelayer.org/recipe/40441/extra-chewy-dark-chocolate-chip-cookies"},{"id":"40439","title":"Holiday Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
pretzels, soft, unsalted
sugars, granulated
syrup, maple, canadian
butter, without salt
candies, white chocolate","directions":"Mix cereal, almonds, pretzels, and coconut in a large bowl.
Meanwhile, in a medium saucepan combine butter, sugar, and Karo.
Over medium heat melt the butter and blend ingredients together.
Stir while heating, and once it comes to a boil, cook for 2 minutes.
Set a timer because if it cooks too long it will be too hard.
If it doesn't cook long enough it will be too soft.
Once it has cooked at a full boil for 2 minutes take the mixture off the heat.
Sprinkle in the topped candy canes ( make sure you add them slowly so they don't turn into a large ball).
As you sprinkle in the candy cane, whisk to prevent large lumps.
Pour over the top of the cereal mixture in bowl and stir until all cereal is well coated.
Then pour onto a greased cookie sheet and top with sprinkles if you want.
Let cool, store in a zip lock bag and enjoy!","url":"https://recipe.bluelayer.org/recipe/40439/holiday-chex-mix"},{"id":"40437","title":"Chocolate Chip Cookie Dough Dip","ingredients":"nuts, almonds
sugars, brown
vanilla extract
nuts, walnuts, english
beverages, almond milk, unsweetened, shelf stable
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer, (or using an electric mixer on medium speed), beat almond butter and brown sugar until well-combined.
Beat in vanilla extract, ground walnuts (or almonds), milk, and brown rice syrup.
Add chocolate chips and fold in with a rubber spatula.
Store in an airtight container in the fridge.
Nutritional information per serving: 150.1 calories, 12.5 grams fat, 1.6 grams saturated fat, 2.1 grams fiber, 6.4 grams sugar, 2.9 grams protein","url":"https://recipe.bluelayer.org/recipe/40437/chocolate-chip-cookie-dough-dip"},{"id":"40433","title":"Rosie's Pecan Crunchies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
butter, without salt
sugars, brown
sugars, granulated","directions":"Sift the flour and salt together in a small bowl and set aside.
Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds.
Set aside.
Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls.
of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes.
Scrape the bowl with a rubber spatula.
Add the dry ingredients and pecans and beat on medium low speed for 20 seconds.
Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
Spread a 2 foot length of waxed paper on a work surface.
With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper.
Roll the log in the waxed paper and twist the ends.
Refrigerate the dough for about 2 hours.
Cut the log in half if necessary to fit in the fridge.
Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
Place the log back in the fridge a few more hours.
Preheat the oven to 300*F.
Line 2 cookie sheets with parchment paper or leave them ungreased.
Place the log on the work surface, and cut into 1/3\" thick slices.
Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
Bake cookies until firm to the touch and slightly golden, about 25 minutes.
Be careful not to underbake these cookies, which changes the texture significantly.
To test for doneness, remove one cookie from the sheet and cut in half.
There should be no doughy strip in the center.
Cool on the cookie sheets.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40433/rosies-pecan-crunchies"},{"id":"40412","title":"Pie dough cinnamon rolls","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic
spices, cinnamon, ground
butter, without salt
sugars, granulated","directions":"preheat oven to 350
cut shortening or lard into flour, salt and 1tbs cinnamon
slowly add water till dough sticks into a ball be careful not to over water to where its super sticky.
you also don't want a dry dough
roll dough into two large rectangles
melt then spread butter or margin on pieces of dough
sprinkle sugar and cinnamon as desired
if desired add nuts
roll dough onto its self like a roll
cut rolls into individual serving
place on greased cookie sheet
bake for 13 minutes or till golden brown","url":"https://recipe.bluelayer.org/recipe/40412/pie-dough-cinnamon-rolls"},{"id":"40408","title":"Buttercream Frosting","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"With an electric mixer, cream the butter and sugar together until smooth.
Add the milk by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing.
Add the vanilla and continue to beat the icing on high speed until it is very light and fluffy, about 5 minutes.
Makes enough to frost the top and sides of 1 9-inch pound cake.
Add food colorings of your choice for decorating cakes and cookies.","url":"https://recipe.bluelayer.org/recipe/40408/buttercream-frosting"},{"id":"40383","title":"Pistachio Cranberry Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
nuts, pistachio nuts, raw
cranberries, dried, sweetened","directions":"Melt chocolate chips in a microwave safe bowl, stirring until smooth.
Repeat with the white candy coating.
Stir 3/4 cup pistachios and half of the cranberries into the semisweet chocolate.
Spread thinly onto a waxed paper lined cookie sheet.
Drizzle with the melted white candy.
Run a knife gently through the white candy to swirl it.
Sprinkle with remaining pistachios and cranberries.
Chill until firm and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40383/pistachio-cranberry-bark"},{"id":"40377","title":"Mexican Pastelitos","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 325 degrees.
Grease 2 cookie sheets.
Place the butter and superfine sugar in a bowl and beat until light and fluffy.
Sift the flour, cornstarch, and cinnamon into a separate bowl, then gradually work dry ingredients into creamed mixture with a wooden spoon.
When well mixed, knead until smooth.
Take 1 teaspoons at a time of the mixture and roll into a ball.
place the balls on the prepared cookie sheets.
Bake in a preheated oven for 30-40 minutes, or until pale golden.
Place the confectioners' sugar in a shallow dish and toss the pastelitos in it while they are still warm.
Let cool on cooling racks.","url":"https://recipe.bluelayer.org/recipe/40377/mexican-pastelitos"},{"id":"40373","title":"No Bake Peanut Butter Cookies","ingredients":"oats
peanut butter, smooth style, without salt
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Measure oatmeal and peanut butter into a very large mixing bowl.
In a saucepan over medium heat, combine sugar, butter and milk.
Bring to a rapid boil, one that cant be stirred down, begin timing, boil for one full minute.
Remove from heat, add vanilla, stir.
Pour over contents in bowl, stir until the peanut butter and oatmeal is well blended.
Mixture will look a little wet.
Drop batter by teaspoonfuls onto waxed paper.
Mixture begins to cool so quickly that by the time you have a few on the paper, it will get thicker and begin to set up.
Let cool until set.
Do not add more oatmeal to the recipe, trust it and follow the directions, you wont be disappointed.
By adding more oatmeal, you will make the cookies dry and crumbly.","url":"https://recipe.bluelayer.org/recipe/40373/no-bake-peanut-butter-cookies"},{"id":"40355","title":"Scottish Whipped Shortbread","ingredients":"butter, salted
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 350F (180C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet.
Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350F (180C) or 15-20 minutes.
Stores well in covered tin.","url":"https://recipe.bluelayer.org/recipe/40355/scottish-whipped-shortbread"},{"id":"40333","title":"Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"PIE CRUST:
Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
COBBLER:
Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/40333/peach-cobbler"},{"id":"40322","title":"Alethea's Coconut Joys","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In large mixing bowl add softened butter, powdered sugar and coconut.
With wooden spoon, mix well.
Using teaspoon amount of dough, roll or press into small balls.
Line large cookie sheet with waxed paper.
Line these up, can be close.
Press an indent in center of each (like a birds nest) with tip of your finger.
In glass measure cup melt chocolate in microwave stirring very often.
Spoon a small amount of melted chocolate in each center using all the chocolate.
Store these in the fridge.","url":"https://recipe.bluelayer.org/recipe/40322/aletheas-coconut-joys"},{"id":"40312","title":"Cracker Barrel Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix all ingredients together.
Roll out and cut, or simply shape into thick balls and place on a greased cookie sheet.
Bake at 375 degrees for 10 minutes or until the bottoms of the biscuits are brown.","url":"https://recipe.bluelayer.org/recipe/40312/cracker-barrel-biscuits"},{"id":"40297","title":"Barb's Peanut Brittle Recipe","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract","directions":"This recipe takes quite a lot of counter space.
Start by taking four cookie sheets and buttering them.
Around each cookie sheet, spread aluminum foil (need about 4 square feet around each cookie sheet).
In a heavy bottomed sauce pan, add in the sugar, water, and corn syrup.
Make sure not to get any on the sides of the pan.
Heat on low till everything becomes liquid, then turn heat up to medium.
Insert candy thermometer, and boil mix till it reaches 240 degrees F. Slowly, add in the peanuts.
The mix shouldn't stop boiling.
Continue heating till the mix reaches310 degrees F.
Remove the pan from the stove.
Toss in the cube of butter.
Mix the soda, salt and vanilla, and pour them into the mix.
Mix it all up using a wooden spoon.
Pour the mix onto the 4 buttered cookie sheets.
Get you fingers REAL buttery.
As the peanut brittle cools along the edges, pull it out into thin strings.
It usually takes two people to keep up with it.
As soon as everything has cooled down, store the Peanut brittle in a sealed container.
It is very hydrophillic and will stick together if you let it sit out.
/CANDY","url":"https://recipe.bluelayer.org/recipe/40297/barbs-peanut-brittle-recipe"},{"id":"40286","title":"Rice Chex Candy Cookie","ingredients":"sugars, granulated
syrups, corn, light
vanilla extract
peanut butter, smooth style, without salt
nuts, pecans
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Boil sugar and Karo for one minute.
Remove from stove.
Add vanilla and peanut butter, blend together.
Pour over Rice Chex and nuts.
Mix well and drop on wax paper.","url":"https://recipe.bluelayer.org/recipe/40286/rice-chex-candy-cookie"},{"id":"40275","title":"Potato Chip Cookies Dipped in Chocolate","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
nuts, almonds
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
oil, canola","directions":"Preheat your oven to 350 degrees F.
Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside.
I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth.
Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
Place the remaining 1/2 cup sugar in a small bowl.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands.
Roll the ball in the remaining sugar until coated.
Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies.
Cookies only need to be an inch apart; they only spread a little.
Bake cookies until lightly golden at the edges, about 15 minutes.
Transfer to cool on a wire rack.
If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}.
Stir until smooth.
Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
OMGoodness -- DELISH :).","url":"https://recipe.bluelayer.org/recipe/40275/potato-chip-cookies-dipped-in-chocolate"},{"id":"40260","title":"Chocolate Chip Cookie Dough","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium-sized mixing bowl, stir together the butter and sugar until smooth.
Stir in the flour, then the vanilla, nuts, and chocolate chips.
Form the dough into a disk about 1/2 inch (1 cm) thick, wrap it in plastic wrap, and refrigerate until firm.
Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to mix in.
Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.
This dough can be stored for up to 5 days in the refrigerator or up to 2 months in the freezer, well wrapped.","url":"https://recipe.bluelayer.org/recipe/40260/chocolate-chip-cookie-dough"},{"id":"40252","title":"Edible Picnic Basket (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Remove dough from the machine after the dough or manual cycle is completed.
Turn dough out onto lightly floured surface, and carefully form into a ball without punching down.
Place onto greased cookie sheet and let rise about one hour or until doubled in size.
Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown.
Let cool.
Hollow out cooled bread like a pumpkin, reserving\"lid\" to put back on.
Butter inside and fill with: i.e.
fried chicken.
Replace lid and wrap in heavy duty foil, then news paper, then foil again.
Bread and chicken will stay warm all day!
Success Hints: Use to make edible soup bowls.","url":"https://recipe.bluelayer.org/recipe/40252/edible-picnic-basket-bread-machine"},{"id":"40248","title":"Roasted Pecans","ingredients":"butter, without salt
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne.
Pour this mixture over 2 cups pecans, tossing to coat them.
Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown.
Remove immediately to drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/40248/roasted-pecans"},{"id":"40242","title":"Food Processor French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Grease baguette pans for two loaves or cookie sheet if making rolls.
Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
For loaves, divide dough in half and shape into 2- 11\"-12\" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands).
Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
For rolls pinch off dough and form 24 balls place on cookie sheet.
Snip a small slash into the top of each roll.
Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.","url":"https://recipe.bluelayer.org/recipe/40242/food-processor-french-bread"},{"id":"40236","title":"Citrus and Cranberry Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
tangerines, (mandarin oranges), raw
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and sugar together until light and fluffy.
Add the vanilla extract and tangerine zest.
Mix again until combined.
Add the flour and salt into the bowl, and mix again on low until the dough begins to come together.
Increase the speed to medium and mix until a firm cookie dough forms.
Gently fold in the dried cranberries until evenly dispersed.
Dump the dough onto a sheet of plastic wrap and form into a round disc.
Wrap it up and refrigerate for at least an hour.
Once the dough has chilled, preheat your oven to 350 F and line 2 large baking sheets with parchment paper.
Set aside.
Unwrap the dough onto a generously floured surface.
With a floured rolling pin, roll the dough out to 1/4 of an inch thick.
Using the cookie cutter of your choice (floured) cut shapes out of your dough.
Place the cookies onto the baking sheet (12 per large baking sheet), spacing them about an inch apart.
You can re-roll your scraps of dough to make additional cookies.
Bake the cookies at 350 F for 8-10 minutes or until they just begin to brown around the edges.
Remove from oven and let them cool for a couple of minutes on the baking sheet.
Transfer to a wire rack to cool the rest of the way.
Will keep at room temperature for 2 weeks.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40236/citrus-and-cranberry-shortbread-cookies"},{"id":"40226","title":"Foldovers","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
jams and preserves, apricot","directions":"With mixer, beat together margarine and cream cheese,.
Add confectioners sugar, Beat until fluffy, scraping sides of bowl occasionally.
Beat in the flour and vanilla until well blended.
Cover and chill for about 1 hour or until easy to handle.
Preheat oven to 350 f.
On lightly floured surface, roll one-third of the dough to 1/8 inch thickness, Using 2-1/2 inch cookie cutters, cut into rounds.
Place rounds on ungreased cookie sheet.
Place level teaspoon of your favorite jam on one half of each round.
Fold over other half, seal with tines of fork.
Brush with milk.
Bake 15 minutes or until light golden brown.
Cool on wire rack.
If desired drizzle with a Confectioner Sugar Icing.","url":"https://recipe.bluelayer.org/recipe/40226/foldovers"},{"id":"40205","title":"Chocolate Chip and Cinnamon Tea Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter and powdered sugar until creamy.
Add in vanilla.
Gradually mix in flour, cinnamon, and nuts.
Stir in 1 1/2 cups of the chocolate chips.
Roll dough into 1-inch balls and place on an ungreased baking sheet.
Bake in a 350 degrees F oven for 10 to 12 minutes (until the cookies are firm and the bottoms are just golden brown).
Microwave the remaining 1/2 cup of chocolate chips in a Ziploc bag in 30-second intervals until melted.
Snip off a corner of the bag, and add a swirl of chocolate to each cookie.","url":"https://recipe.bluelayer.org/recipe/40205/chocolate-chip-and-cinnamon-tea-cakes"},{"id":"40200","title":"Lily Cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and cheese and add flour.
Mix well.
Roll out to 1/4 inch thickness.
Cut with 22 inch round cutter.
Roll into cornucopia by bringing 2 rounded edges together and overlapping.
Press edges gently to shape like a lily.
Fill open part with jelly or jam.
Bake at 375F (190C).
about 15 minutes.
Cook and drench with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/40200/lily-cookies"},{"id":"40196","title":"Dog Treats","ingredients":"pumpkin, raw
water, bottled, generic
oil, canola
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375 degrees.
Combine pumpkin, water, oil and cinnamon.
Add flour and oatmeal slowly, mixing after each addition.
Roll dough on a floured surface to 1/4 inch in thickness.
Cut into desired shapes and sizes.
Bake 40 minutes on an ungreased cookie sheet.","url":"https://recipe.bluelayer.org/recipe/40196/dog-treats"},{"id":"40195","title":"Cookie Lovers' Parfait","ingredients":"oats
yogurt, greek, plain, nonfat
goji berries, dried","directions":"Working in layers in each parfait glass, crumble one cookie at the bottom of each glass and top with about 2 tablespoons of yogurt.
Add the red berries (strawberries and/or raspberries).
Add another layer of a crushed cookie and 2 tablespoons of yogurt.
Add the blueberries.
Finish up with a dollop of yogurt and one more crushed cookie.
Chill for at least 20 minutes to allow flavors to blend.
Serving ideas: Try vanilla, lemon or berry yogurt to add some extra flavor.","url":"https://recipe.bluelayer.org/recipe/40195/cookie-lovers-parfait"},{"id":"40184","title":"Kletskopjes","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"In a mixing bowl, combine all ingredients and mix very well.
Form into small balls the size of marbles.
Place on ungreased cookie sheets, about 2 1/2 inches apart.
Place on lower rack of oven and bake at 400F (200C) for 5 minutes or until dough flattens out.
Cool and remove with a spatula.
Do not overbake.","url":"https://recipe.bluelayer.org/recipe/40184/kletskopjes"},{"id":"40172","title":"High Antioxidant Dark Chocolate Blueberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
blueberries, raw
nuts, pistachio nuts, raw","directions":"In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth.
Add half of the dried blueberries and half of the pistachios.
Pour the mixture onto a foil-lined cookie sheet and spread to 1/8 thickness.
Sprinkle remaining blueberries and pistachios on top.
Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through.
Break bark into uneven pieces.
Store in an airtight container in the refrigeratorthe pure chocolate will melt on contact with your fingertips!","url":"https://recipe.bluelayer.org/recipe/40172/high-antioxidant-dark-chocolate-blueberry-pistachio-bark"},{"id":"40161","title":"Banana Rum Coconut Cookies","ingredients":"sugars, brown
bananas, raw
salad dressing, mayonnaise, regular
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Preheat oven to 350F.
Beat first 4 ingredients with a mixer at medium speed until blended.
Combine remaining dry ingredients , add to wet ingredients and stir with a whisk.
Droup dough by 2 tablespoonfuls onto baking sheet.
Bake at 350F for 19 minutes.
Remove and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/40161/banana-rum-coconut-cookies"},{"id":"40154","title":"Saltine Toffee Cookies","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter.
Bring to a boil and boil for 3 minutes.
Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.
Remove from oven and sprinkle chocolate chips over the top.
Let sit for 5 minutes.
Spread melted chocolate and top with chopped nuts.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40154/saltine-toffee-cookies"},{"id":"40125","title":"Apricot Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
nuts, almonds
sugars, granulated
leavening agents, baking soda
apricots, dried, sulfured, uncooked
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 425 degrees.
Grease a large cookie sheet.
In a large bowl combine flour, sugar, baking powder and baking soda.
Using a pastry blender cut in butter, until mixture resembles coarse crumbs.
Stir in apricots and almonds.
Pour buttermilk over flour mixture and stir with fork until the dough comes together.
Turn dough onto a floured surface and knead 4-5 times.
Divide dough in half.
Shape each half into 8\" circles.
Using a floured knife, cut each circle into 8 wedges.
Place wedges onto greased cookie sheet.
Brush tops of scones with milk and sprinkle with sugar.
Bake for 20-25 minutes until toothpick inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/40125/apricot-almond-scones"},{"id":"40121","title":"No-Bake Chocolate Oatmeal Cookies","ingredients":"butter, without salt
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
vanilla extract
sweetener, herbal extract powder from stevia leaf
oats","directions":"Put coconut butter into a microwave safe medium sized bowl and melt it in the microwave for 30 seconds intervals until it is soft enough to spoon into a bowl.
Add butter and honey into the melted coconut butter and microwave for 1 minute until mixture is soft enough to be combined well when stirred.
You can also just melt the mixture over low heat in a pot on the stove.
Set aside.
In another larger bowl whisk milk and cocoa powder together until smooth.
Stir in vanilla extract and stevia.
Combine both wet ingredients in the larger bowl and mix until combined.
Then add the oats and stir to coat them well.
Drop your preferred size scoops of dough onto a baking sheet that youve lined with waxed paper or parchment.
Freeze or refrigerate until set.
Keep refrigerated.
Some Notes: I have tried this recipe using a full cup of coconut butter and no dairy butter and they were tasty but dry.
You could try replacing the butter used for coconut oil.
You can use whatever milk you like to replace the 1%.
You could eliminate the vanilla stevia but the cookies will be only mildly sweet.
Left on the counter they will start to soften to the touch.
They wont fall apart, but they will be slightly sticky.
I suggest keeping them refrigerated until ready to serve.
You could try replacing the coconut butter with peanut butter but since my boys are allergic I have not tried this.
So I cannot say for sure they will hold together.
If you are gluten free, make sure your oats are certified and labeled gluten free.","url":"https://recipe.bluelayer.org/recipe/40121/no-bake-chocolate-oatmeal-cookies"},{"id":"40114","title":"Outback Steakhouse Vanilla Bean Sweet Mashed Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
sugars, granulated
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract","directions":"Cook sweet potatoes on a cookie sheet in 350-degree oven for 1 hour.
Remove skin from sweet potatoes; set aside.
Place butter, sugar, Karo, cinnamon and vanilla into mixing bowl; blend with an electric mixer for approximately 2 minutes.
Add sweet potatoes; blend an additional 1 minute.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40114/outback-steakhouse-vanilla-bean-sweet-mashed-potatoes"},{"id":"40110","title":"Irresistible Oatmeal Cookies","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
nuts, pecans","directions":"Preheat oven to 350.
Line baking sheet with parchment paper or non-stick spray.
Place first 3 ingredients in a mixing bowl and beat on medium speed until creamy.
Add the beaten egg and vanilla.
Beat until mixture is well blended.
Place flour, baking soda and cinnamon (if using) in a small bowl and whisk to blend.
Add this dry mixture to butter mixture a little at a time and stir well.
Stir in oats, raisins and nuts.
Drop by spoonfuls onto prepared cookie sheet.
Bake until brown - about 15 minutes.
Alternative: for thin, crisp cookies, omit sour cream and reduce the flour to 1/4 cup plus 2 tablespoons.
Bake 17 minutes.","url":"https://recipe.bluelayer.org/recipe/40110/irresistible-oatmeal-cookies"},{"id":"40073","title":"Melting Moments","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
sugars, powdered
butter, without salt
salt, table
sugars, powdered","directions":"Whisk together in a medium bowl flour, cornstarch, and salt.
In a food processor fitte with the metal blade, process the powdered sugar until very fine.
Cut the butter into a few pieces and add it in the food processor with the motor running.
Process until smooth and creamy.
Pulse in the vanilla extract.
Scrape the sides of the bowl.
Add the flour mixture and pulse in just until incorporated.
Scrape the dough into a bowl and refrigerate it for at least 2 hours.
Preheat oven to 375.
Form dough into\"ropes\" 1/2 inch in diameter and 2 1/2 inch long.
Curve dough into crescent shape.
Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
Allow cookies to cool on sheets for a few minutes.
Transfer cookies to powdered sugar and roll gently.
Careful: these cookies are delcate!","url":"https://recipe.bluelayer.org/recipe/40073/melting-moments"},{"id":"40066","title":"Dan's Sweet Peanut Butter Treats","ingredients":"honey
sugars, powdered
peanut butter, smooth style, without salt
vanilla extract","directions":"Mix all ingredients thoroughly and drop by spoonfuls on a cookie sheet.
Refrigerate or freeze.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/40066/dans-sweet-peanut-butter-treats"},{"id":"40054","title":"Chocolate Cranberry Gift Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
raisins, seeded
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"r>Layer the ingredients in a jar in the order given, I use a 750ml jar but when I got this recipe it said to use a 1-quart jar.
*Attach a card with the following instructions:.
\"Chocolate Cranberry Cookies\".
Preheat oven to 350F.
In a medium bowl empty the contents of the jar and mix well.
In another bowl, beat together 1/2 cup of soft butter or margarine, 1 large egg and 1-teaspoon vanilla extract until light and fluffy.
Add the cookie-mix, and mix together by hand.
Put heaped teaspoonfuls on a greased baking sheet, leaving room to spread.
Bake for 8-10 minutes until edges start to brown.
Cool for a few minutes on a baking sheet then remove to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/40054/chocolate-cranberry-gift-cookies"},{"id":"40042","title":"The Bistro's Cherry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat
sugars, granulated","directions":"Preheat oven to 375 degrees.
In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut butter into flour mixture until mixture resembles a coarse meal.
Add cherries and chips and mix well.
Make a well in center of mixture and pour in yogurt (or buttermilk).
Mix ingredients into a soft, slightly wet dough.
Cut dough in half.
Take half of dough and turn dough out onto lightly floured work surface.
Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
Cut into 8 wedges.
Place each wedge onto a cookie sheet sprayed with cooking spray.
Repeat with other half of dough.
Sprinkle wedges with turbinado sugar.
Bake at 375 for about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/40042/the-bistros-cherry-scones"},{"id":"40029","title":"M & M's Cookie Mix in a Jar","ingredients":"sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix baking soda and baking powder with flour.so you can add flour mixture into one layer.
Layer ingredients in order given into a wide-mouth.
Press each layer firmly so it will all fit in the jar.
Attach these instructions to your gift.
INSTRUCTIONS.
Empty jar of cookie mix into large mixing bowl.Use your hands to thoroughly blend mix.
Add 1 stick butter or margarine, very soft.
(please do not use diet).
1 large egg, slightly beaten, and 1 tsp vanilla extract.
Mix until completely blended.
you will need to finish mixing with your hands as this is stiff.
Shape into balls the size of walnuts.
Place 2\" apart on sprayed cookie sheet.
Bake in preheated 375 for 12-14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/40029/m-ms-cookie-mix-in-a-jar"},{"id":"40020","title":"Sweet Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, chili powder
sugars, granulated
oil, olive, salad or cooking
sugars, granulated","directions":"Preheat oven to 250 degrees F (120 degrees C).
Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer.
Roast until brown and crisp, about 45 minutes.
Set the seeds aside in a large bowl.
Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color.
Watch it carefully to avoid burning.
Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.
Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.","url":"https://recipe.bluelayer.org/recipe/40020/sweet-spicy-pumpkin-seeds"},{"id":"40011","title":"Sicilian Easter Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
spices, cinnamon, ground
cheese, ricotta, whole milk
sugars, granulated
vanilla extract
orange juice, raw
chocolate, dark, 70-85% cacao solids
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small bowl, mix together the crushed cookies, cinnamon and butter.
Press into the bottom of a 9 inch springform pan.
Refrigerate while you prepare the filling.
In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer.
Stir in candied peel and 2 ounces of grated chocolate by hand.
Spoon the filling over the chilled crust, and smooth out the top surface.
Refrigerate for 6 hours, or overnight.
Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer.
Run a knife around the outside edge of the cake, and remove the sides of the pan.
Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40011/sicilian-easter-cheesecake"},{"id":"40010","title":"Strawberry Fruit Roll-Ups","ingredients":"strawberries, raw
lemon juice, raw
honey","directions":"Puree all ingredients in food processor.
Line cookie sheet with plastic wrap.
Parchment does not work roll-ups stick.
Wax paper is not a good option as wax will melt.
The only other option is if you have silicone liners for your cookie sheets.
Bake on 170 degrees for 6-10 hours.
Until they feel tacky.","url":"https://recipe.bluelayer.org/recipe/40010/strawberry-fruit-roll-ups"},{"id":"39964","title":"Scottish Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 375 degrees.
Lightly grease cookie sheet.
In med.
bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
With pastry blender or fork, cut in butter until mixture is crumbly.
Add milk all at once; stir just until dry ingredients are moistened.
On floured surface, gently knead dough 5 or 6 times.
Place on greased cookie sheet; press into a 6\" round, about 1\" thick.
Brush top with melted butter.
In small bowl, combine sugar and cinnamon; mix well.
Sprinkle over top.
Cut into 8 wedges; separate slightly.
Bake for 20-30 minute.
or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39964/scottish-scones"},{"id":"39952","title":"Grandma's Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
spices, paprika
water, bottled, generic","directions":"Cream cheese and butter.
Add dry ingredients and water.
Refrigerate for one hour.
Roll dough until 1/4 inch thick.
Cut into strips.
Bake on ungreased cookie sheet at 350 degrees for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39952/grandmas-cheese-straws"},{"id":"39927","title":"Wienie's Party Mix","ingredients":"pretzels, soft, unsalted
corn, sweet, white, raw
cookies, graham crackers, plain or honey, lowfat
nuts, walnuts, english
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
butter, without salt
sauce, ready-to-serve, pepper, tabasco
sugars, brown
spices, chili powder
sauce, worcestershire
spices, garlic powder","directions":"Mix first set of ingredients in a large bowl or kettle.
Bring second group of ingredients to a boil for about one minute.
Pour mixture into roasters and bake at 250 for about 1-1/2 hours, stirring several times.
When done pour on wax paper to let cool.
Store in air tight containers.
I do not like cheese crackers, so I just find a substitute of another cracker without the cheese or use a little more of the others like the Fritos and Wheatables crackers.","url":"https://recipe.bluelayer.org/recipe/39927/wienies-party-mix"},{"id":"39925","title":"Tina's Shortbread Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 300 degrees F (150 degrees C).
Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream the butter and sugar together until fluffy.
Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
Roll or scoop dough into walnut sized balls.
Place them on unprepared cookie sheets 1 1/2 inches apart.
Flatten cookies slightly.
Bake for 15 to 20 minutes, until light golden brown.
Remove from sheets to cool on racks.","url":"https://recipe.bluelayer.org/recipe/39925/tinas-shortbread-chocolate-chip-cookies"},{"id":"39903","title":"Apricot Orange Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
salt, table
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sugars, powdered
orange juice, raw","directions":"Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
Add apricots and white baking chips; mix well.
Add whipping cream all at once; stir just until dry ingredients are moistened.
On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
Pat each half into a 6 inch round; cut each round into four wedges.
PLace two inches apart on the cookie sheet.
Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
Drizzle icing over warm scones; serve warm.","url":"https://recipe.bluelayer.org/recipe/39903/apricot-orange-cream-scones"},{"id":"39890","title":"Almond Bark Snowball Cookies","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"Put out waxed paper on counter or table.
Melt almond bark according to package instructions.
I usually melt it in the microwave in 30 second to 1 minute intervals, stirring in between to avoid scorching.
Once the bark is melted, stir in the peanut butter till mixture is smooth.
Once smooth, stir in the rice krispies, peanuts, and then the marshmallows.
Stir till combined.
Mixture should be very lumpy.
By teaspoonfuls or using a cookie scoop, drop mixture onto waxed paper.
Let sit for one hour and enjoy.
*You may use chocolate bark, but usually the white almond bark is preferred.
*Its very pretty to take just a bit of melted chocolate chips and drizzle slightly over the cookies.","url":"https://recipe.bluelayer.org/recipe/39890/almond-bark-snowball-cookies"},{"id":"39877","title":"Gingerbread Steamer","ingredients":"syrup, maple, canadian
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Steam syrups and cold milk together.
Top with whipped cream, cinnamon powder and gingerbread cookie crumbs.","url":"https://recipe.bluelayer.org/recipe/39877/gingerbread-steamer"},{"id":"39874","title":"Maple Cinnamon Toasted Oats","ingredients":"syrup, maple, canadian
oil, canola
spices, cinnamon, ground
salt, table
oats","directions":"Mix first 4 ingredients in a small bowl or cup.
Pour over oats (in larger bowl) and mix thoroughly.
Spread onto two cookie sheets.
Bake at 325 for half an hour or until golden brown.
Cool.
Serve as a cold cereal or cook in microwave or on the stove with 2 parts water or milk to one part toasted oats until thickened.","url":"https://recipe.bluelayer.org/recipe/39874/maple-cinnamon-toasted-oats"},{"id":"39868","title":"Traditional Norwegian Flatbread- Fast & No Machine Required!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
nuts, almonds
lemon juice, raw","directions":"First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl.
Mix well.
Slowly add just enough \"buttermilk\" to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle.
Be sure to cover the remaining dough so it doesn't become too dry.
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle.
(If dough is sticking to the surface on which you are working, dust it with more flour.
).
Place flatbread on an ungreased cookie sheet.
(I would recommend using a 10\" pie pan instead.)
To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer.
(After baking, the flatbread will be broken into pieces along the scored lines.
).
Bake at 350F for 8 to 10 minutes.
Flatbread should be crisp and slightly brown around the edges.
Cool on a wire rack and repeat with remaining dough.
Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.","url":"https://recipe.bluelayer.org/recipe/39868/traditional-norwegian-flatbread-fast-no-machine-required"},{"id":"39867","title":"Gluten Free Star Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a smaller bowl, mix together coconut oil, agave and vanilla.
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour.
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick.
Remove top piece of parchment paper and cut out cookies with a small star cutter.
Using a metal spatula, place stars on a parchment lined baking sheet.
Bake at 350 until lightly browned around the edges, 7-10 minutes.
Cool completely prior to handling cookies.","url":"https://recipe.bluelayer.org/recipe/39867/gluten-free-star-cookies"},{"id":"39861","title":"No-Melt Suet (For Birds)","ingredients":"oats
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
bacon, meatless
peanut butter, smooth style, without salt","directions":"Melt the lard and peanut butter together, either on the stove or in the microwave.
Combine all of the dry ingredients.
Add the dry ingredients to the melted fats.
The original recipe suggests pouring into a square pan about 2 inches deep, or spreading onto tree limbs.
I just put it into ziplock containers and scoop it out as needed to fill a screen type of feeder (See photos).
I use my cookie scoop to take it out, but then mash and break up the scoops, because otherwise the squirrels can come and take a whole scoop at once, way too easily!
I don't know if it would hold up well in cake form, as I haven't tried that, but it defintely doesn't melt or make a gloppy mess.","url":"https://recipe.bluelayer.org/recipe/39861/no-melt-suet-for-birds"},{"id":"39823","title":"Easy Chocolate Covered Coconut Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
milk, canned, condensed, sweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a large bowl, stir together the coconut, flour and salt.
Stir in the sweetened condensed milk and vanilla until everything is well blended.
Drop by heaping spoonfuls onto the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted.
Immediately remove from cookie sheets to cool on wire racks.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth.
Remove from heat and set aside to cool.
Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl.
Place onto waxed paper until set.","url":"https://recipe.bluelayer.org/recipe/39823/easy-chocolate-covered-coconut-macaroons"},{"id":"39819","title":"Easy Bake Oven Secret Chocolate Chip Cookies","ingredients":"sugars, granulated
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat Easy Bake Oven 15 minutes
Stir together the sugars and margarine.
Add the baking powder, vanilla, water and flour, stirring until flour disappears.
Mix in the chocolate chips.
Roll the dough between your fingers and make 12 small balls, 1/2 inch each.
Place a few balls on a greased and floured sheet or pan with space between them.
Bake 10 to 12 minutes Repeat until all the cookies are baked.
Makes 12 cookies.","url":"https://recipe.bluelayer.org/recipe/39819/easy-bake-oven-secret-chocolate-chip-cookies"},{"id":"39816","title":"Chocolate Chip Spelt Cookies","ingredients":"peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.
Coat baking sheets with cooking spray, or line with parchment paper.
Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to 45 seconds, or until melted, stirring once or twice.
Combine flour, baking soda and salt in large bowl.
Stir in peanut butter, maple syrup and vanilla until blended.
Fold in chocolate chips.
Drop 2 Tbs.
dough for each cookie onto prepared baking sheet, and flatten slightly.
Bake 15 to 17 minutes, or until golden brown.
Cool 5 minutes, then transfer to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39816/chocolate-chip-spelt-cookies"},{"id":"39808","title":"Fleur de Lait","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
cornstarch
cream, fluid, heavy whipping","directions":"Warm the milk with the sugar and salt in a medium saucepan.
Whisk together the cornstarch and cold heavy cream until dissolved, and stir it into the milk.
Heat the mixture, stirring constantly, until it begins to boil and bubble up.
Reduce the heat and simmer for 2 minutes, continuing to stir.
Remove from the heat and scrape it into a bowl.
Chill thoroughly in the refrigerator, stirring the mixture occasionally as it cools.
Once well-chilled, whisk to remove any lumps, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
Try sandwiching Fleur de Lait between Oatmeal Ice Cream Sandwich Cookies (page 226).","url":"https://recipe.bluelayer.org/recipe/39808/fleur-de-lait"},{"id":"39794","title":"Grandma's Shortbread Cookies","ingredients":"butter, without salt
cornstarch
sugars, powdered
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Beat butter until creamy (not oily).
Sift cornstarch, icing sugar, salt, and flour.
Add to butter.
Work in with a spoon.
Turn mixture out onto a floured board.
Knead until it cracks slightly.
Pat to 1/3\" thickness and cut with cookie cutters.
Bake at 325 degrees Fahrenheit for 20 minutes.
Yield 100 small cookies.
Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.","url":"https://recipe.bluelayer.org/recipe/39794/grandmas-shortbread-cookies"},{"id":"39787","title":"Almond Joy Candies","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Line a large baking sheet with parchment paper or brush with melted butter.
Melt butter in a large sauce pan.
Once the butter is melted, remove it from the heat and stir in the coconut and sugar.
Form mixture into small balls with 1 or 2 almonds in the center of each.
I use a heaping tablespoon of the mixture for each ball.
Place chocolate coating in a small glass bowl and microwave on high in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
Dip each ball into the chocolate and coat evenly.
Use a fork to lift the candies out of the melted chocolate and allow the excess chocolate to drip off.
Place the candies on the cookie sheet and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/39787/almond-joy-candies"},{"id":"39784","title":"Scottish Short Bread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and sugar together.
Add flour, mix thoroughly.
Roll into a small-sized ball and push down using a fork to flatten them a bit.
Sprinkle with colored sugar or your favorite holiday decorations.
Cook at 350 degrees for 10 to 15 minutes, until it gets just a little brown around the edges.
They are just so good!
Especially with a cup of tea.","url":"https://recipe.bluelayer.org/recipe/39784/scottish-short-bread-cookies"},{"id":"39774","title":"Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
xanthan gum,
salt, table
sweetener, syrup, agave
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to gas 3 / 170C / 325F and line baking sheets with parchment paper
Combine the flour, baking soda, xanthan gum and salt in a bowl
In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth.
Add the flour & chocolate chips and combine.
The dough should be like a stiff cake mix more than a dough
Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot).
I do them in batches of 18
Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges.
Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.
Store in air-tight container","url":"https://recipe.bluelayer.org/recipe/39774/vickys-chewy-chocolate-chip-cookies-gluten-dairy-egg-soy-free"},{"id":"39768","title":"Cashew & Cranberrie Clusters","ingredients":"candies, semisweet chocolate
cranberries, dried, sweetened
nuts, cashew nuts, raw","directions":"Melt chocolate in a double boiler.
Remove from heat and cool slightly.
Stir in sweetened dried cranberries and nuts.
Drop by teaspoonfuls onto a cookie sheet.
Let harden at room temperature or chill in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39768/cashew-cranberrie-clusters"},{"id":"39755","title":"Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract","directions":"Preheat oven to 350F.
Lightly butter two 9-inch diameter tart pans with removeable bottoms.
Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
Add butter and vanilla and beat until well combined.
Divide dough between prepared tart pans and press to cover botooms.
Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes.
Cool 5 minutes.
Remove pan sides from shortbreads.
Cut each shortbread into 12 wedges.
If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more.
Cool completely.
(Can be made 1 week ahead.
Store in airtight container at room temperature.
).","url":"https://recipe.bluelayer.org/recipe/39755/coconut-shortbread-john-ash-co-restaurant-santa-rosa"},{"id":"39753","title":"Rose's Hearth Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"In a medium bowl, stir together flours, salt and yeast.
Stir in water and honey.
Knead dough until smooth and springy, but still slightly sticky.
Add a little flour or water as necessary.
Lightly brush oil inside of large bowl.
Place dough in bowl, turning to oil all sides.
Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal.
Gently push fist into dough to deflate.
Shape dough into a round ball.
Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
Place baking stone on lowest oven rack and heat oven to 475F Carefully cut an X-shaped slash on top of dough; spray with cool water.
Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
Bake 10 minutes; reduce oven temperature to 425F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean.
Cool completely on a cooling rack.
NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.","url":"https://recipe.bluelayer.org/recipe/39753/roses-hearth-bread"},{"id":"39748","title":"Ruby's Cheese Tidbits","ingredients":"butter, without salt
salt, table
spices, pepper, red or cayenne
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 325F.
Cream butter and cheese.
Add salt, pepper and flour to butter mixture.
Mixing briefly with a mixer.
Work in Rice Krispies either with the mixer or by hand.
Form into small balls(about the size of an olive), placing on a cookie sheet.
Flatten each ball with a fork (pressing the fork into the cookie, pulling across-- making little ridges).
Keep the fork clean by dipping in flour, if necessary.
Bake for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39748/rubys-cheese-tidbits"},{"id":"39730","title":"Vegan Hazelnut Cocoa Cookies","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
seeds, flaxseed
water, bottled, generic","directions":"mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
mix dry ingredients.
mix wet ingredients.
mix all ingredients together.
drop by tablespoon onto greased cookie sheet, 2 inches apart.
cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
cool on wire rack if you have one.
enjoy animal friendly cookies!
great with soy-coffee ice cream.","url":"https://recipe.bluelayer.org/recipe/39730/vegan-hazelnut-cocoa-cookies"},{"id":"39706","title":"Lemon Bon Bons","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, powdered
butter, without salt
lemon juice, raw","directions":"mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.","url":"https://recipe.bluelayer.org/recipe/39706/lemon-bon-bons"},{"id":"39693","title":"Egg-Free Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 340 F. Line 2 baking sheets with parchment paper.
In a medium-sized bowl, place flour, baking soda, baking powder and salt.
Stir to combine.
Set aside.
In another medium-sized bowl, cream together margarine and sugars with an electric mixer.
Add 2/3 of the milk and the vanilla extract.
Beat well.
Add flour mixture into the creamed mixture a bit at a time, beating well after each addition and scraping the bowl in between additions.
If the mixture seems too dry or crumbly, add the remaining milk.
Add the chocolate chips and stir to incorporate into the dough.
Roll the dough between your hands into 1 1/4 inch diameter balls and then flatten each ball on the parchment paper-lined sheet with your fingers into discs about 1/4 of an inch thick.
Bake for 8-10 minutes or until edges begin to brown.
The cookies will be relatively flat and will fall some due to the lack of egg.
Remove from oven once done.
Cool the cookies on the sheet for 1-2 minutes, then remove them to a wire rack to cool completely.
Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/39693/egg-free-chocolate-chip-cookies"},{"id":"39682","title":"Orange and Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
orange juice, raw
spices, cinnamon, ground
sugars, granulated
nuts, almonds","directions":"Preheat your oven to 425 F and situate the oven rack to the middle.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Add the cubed butter to the flour mixture and (with clean hands) squish the mixture together by crumbling the butter with your hands.
You could also use a fork if you dont want to use your hands (although I think this takes longer).
Keep mixing until the flour resembles coarse crumbles.
Mix in the cranberries and orange zest with a whisk.
Add the buttermilk and orange juice and stir with a heavy wooden spoon until a dough ball can be formed.
Divide the dough into 2 equal balls.
Roll out each dough ball on a lightly floured surface to 3/4-inch thickness.
With a cookie cutter of your preference (I used a flower-shaped cutter because Spring is here!)
cut out your shapes.
You should be able to get about 6 scones per dough ball (a total of about 12), depending on the shape and size of your cookie cutter.
Re-roll your scraps of dough as needed to use as much as you can.
Place the shapes on a parchment paper-lined baking sheet.
Sprinkle with cinnamon, sugar and almonds.
Bake for about 12 minutes or until slightly browned.
Let scones cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39682/orange-and-cranberry-scones"},{"id":"39679","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey","directions":"Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39679/homemade-graham-crackers"},{"id":"39637","title":"Almond Refrigerator Cookies","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
nuts, almonds","directions":"Cream butter and sugar until fluffy.
Dissolve soda in sour cream.
Sift flour, salt, cloves and nutmeg together.
Add dry ingredients gradually to sour cream, mixing after each addition.
Add almonds form logs of dough about 2 inch in diameter.
Wrap rolls in waxed paper and chill overnight, or atleast a few hours.
When ready to bake, cut into 1/4 inch slices and bake in preheated oven at 400~F for 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/39637/almond-refrigerator-cookies"},{"id":"39628","title":"Gingerbread Man Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cloves, ground
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
molasses
sugars, granulated
sugars, brown
water, bottled, generic","directions":"In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
Set aside.
In small saucepan heat over low heat (melt) margarine, sugars and molasses.
Pour in large bowl; cool for 10 minutes.
Alternately stir in flour mixture and 1/4 cup water until well blended.
Cover; chill an hour.
Preheat oven to 350 degrees.
Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
Bake on sheet, sprayed with nonstick vegetable spray.
Decorate with raisins.
Bake 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/39628/gingerbread-man-cookies"},{"id":"39620","title":"Cocktail Cheese Biscuits","ingredients":"butter, without salt
cheese, cheddar
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
salt, table
spices, poppy seed","directions":"Cream butter.
Add cheese, salt, pepper and poppy seed; add flour a little at a time.
Roll in small balls.
Place on ungreased cookie sheet; flatten with fork.
Bake 15 minutes at 350*F.","url":"https://recipe.bluelayer.org/recipe/39620/cocktail-cheese-biscuits"},{"id":"39617","title":"The Best Chocolate Chunk Cookies Ever!","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 180C (350F) and grease 2 baking trays.
Beat the margarine until soft then add the sugar and cream together until light and fluffy.
Stir in the syrup, flour, chocolate chips and milk and mix well.
Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes.
Remove from the tray immediately and place on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/39617/the-best-chocolate-chunk-cookies-ever"},{"id":"39613","title":"Spiced Chocolate Chip Scones","ingredients":"oats
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cloves, ground
spices, nutmeg, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees.
If preferred, use a baking stone instead of a cookie sheet.
Preheat your stone while making your dough.
When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.
Combine dry ingredients (except chocolate chips) in a wide-mouthed, large bowl.
Mix well with a wooden spoon.
Add the 1/3 cup soymilk and all of the shortening.
Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.
Roll out onto a lightly greased cookie sheet or parchment paper.
Pat into an approximately 9 inch round using your hands.
Brush with the remaining teaspoon of soymilk or milk.
If desired, sprinkle with cinnamon sugar.
Bake for approximately 20-25 minutes or until golden brown.
Let cool and slice into 8 pieces!","url":"https://recipe.bluelayer.org/recipe/39613/spiced-chocolate-chip-scones"},{"id":"39611","title":"Double Almond Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a medium bowl combine grapeseed oil, agave and vanilla.
Stir wet ingredients into the almond flour mixture until thoroughly combined.
Fold in chocolate chips and almond slices.
Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
Bake at 350 for 7 to 10 minutes, until lightly golden.
Cool cookies on the baking sheets for 20 minutes, then serve!","url":"https://recipe.bluelayer.org/recipe/39611/double-almond-chocolate-chip-cookies"},{"id":"39572","title":"Cute As a Button Cookie Mix in a Jar","ingredients":"sugars, granulated
oats
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"r>Layer sugar, oats, chocolates and brown sugar in one quart wide mouth jar.
Pack tightly.
Mix together flour, baking soda and baking powder -- put this in jar in one layer.
Press down layer firmly.
If there is any more room in top of jar.I always add a few M&M's to fill.
attache a gift tag to jar with the following instructions.
INSTRUCTIONS:.
Empty cookie mix in a large bowl.mix well and then blend in one large egg, lightly beaten, 1/2 cup softened butter, mix well.
Drop by tspful onto lighted sprayed cookie sheet.
Bake at 350* for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/39572/cute-as-a-button-cookie-mix-in-a-jar"},{"id":"39534","title":"Rocky Road Jumbles","ingredients":"raisins, seeded
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
cream, fluid, heavy whipping","directions":"Line two baking sheets with nonstick foil.
Place chips in a large microwave safe bowl.
Stir in corn syrup and cream.
Microwave on high for 1 minute.
Remove and stir until chocolate is completely melted and smooth.
Stir in raisins, marshmallows and nuts.
Using a cookie scoop (or a regular spoon if you don't have one) drop mixture onto prepared sheets.
Refrigerate 2 hours to set.
Store in airtight container at room temp for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/39534/rocky-road-jumbles"},{"id":"39532","title":"Fruit and Nut Holiday Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
cranberries, dried, sweetened
mini semi-sweet chocolate baking chips,
marmalade, orange","directions":"Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer.
In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform.
Do not overmix.
Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy.
Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches.
Place on a cold, ungreased baking sheet.
Bake until the edges are just beginning to turn golden, 20 minutes.
Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread.
Return to bake for 7 to 8 more minutes.
Allow to cool before serving.
Best eaten within a day or two of making.","url":"https://recipe.bluelayer.org/recipe/39532/fruit-and-nut-holiday-shortbread"},{"id":"39520","title":"Snack Mix","ingredients":"pretzels, soft, unsalted
corn, sweet, white, raw
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english
butter, without salt
spices, garlic powder
spices, onion powder","directions":"Mix first six ingredients in a paper bag or clean trash bag.
Mix popcorn oil, garlic salt and onion powder together.
Pour over first six ingredients.
Mix well and let sit overnight.
Stir or shake several times.
Makes a big tupperware bowl full - and is awesome stuff.","url":"https://recipe.bluelayer.org/recipe/39520/snack-mix"},{"id":"39519","title":"Peanut Butter Cereal Bars","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Bring sugar and syrup to a boil.
Remove from heat and add peanut butter and Special K cereal.
Stir until it is mixed together.
Drop cookies onto wax paper, parchment paper or foil.
You can make these cookies any size you would like!
Eat them up, they are so yummy!","url":"https://recipe.bluelayer.org/recipe/39519/peanut-butter-cereal-bars"},{"id":"39513","title":"Russian Rye Bread With Dried Cranberries","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, caraway seed
cranberries, dried, sweetened
spices, caraway seed","directions":"Place all ingredients except seeds and cranberries in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle and start machine.
Add the seeds and caraway when the machine beeps.
At end of cycle take dough out and punch dough down; divide into half.
Shape each half into a round loaf.
Place loaves on greased cookie sheet.
Cover; let rise until double, about 1 hour.
Preheat oven to 350 degrees F.
Brush each loaf with egg.
Sprinkle with rye seeds if desired.
Bake until loaves are dark brown and sound hollow when tapped, about 1 hour; cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/39513/russian-rye-bread-with-dried-cranberries"},{"id":"39510","title":"Carob-Coconut-Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, canola
carob flour
nuts, pecans","directions":"Preheat oven to 350.
Stir together the flour, baking powder, baking soda, coconut, sugar and salt.
In a separate bowl, combine the maple syrup, extracts, and oil, then stir in the carob chips and tasted pecans.
Add the wet ingredients to the dry and stir just until they're well combined (don't overmix!
).
Spoon the batter onto a nonstick or parchment paper-lined sheet, flattening each just a little.
Bake for 9-12 minutes, until lightly golden (any longer and you risk drying them out).
Let cool for about 1 minute on the sheet, then transfer to a wire rack to cool completely.
Note: I always use the spelt flour, but Zaar doesn't recognize it so I put the white flour as the first option for nutritional accuracy.
I put regular salt rather than sea salt for the same reason.","url":"https://recipe.bluelayer.org/recipe/39510/carob-coconut-pecan-cookies"},{"id":"39506","title":"Maple Fondue","ingredients":"sugars, brown
butter, without salt
spices, cinnamon, ground
syrup, maple, canadian
cream, whipped, cream topping, pressurized
cornstarch","directions":"Combine brown sugar, butter, and cinnamon in a saucepan.
Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
Add maple syrup and 1 cup cream; whisk until smooth.
Return to a boil.
Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
Return to a boil; reduce heat and simmer 3 minutes, stirring often.
NOTE: The fondue may be made up to 2 days ahead.
Refrigerate in covered container.
Reheat in microwave or over low heat before serving.
Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or\"fingers\".","url":"https://recipe.bluelayer.org/recipe/39506/maple-fondue"},{"id":"39503","title":"Can't Stop Snack'n Mix","ingredients":"peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter in micro-wave for about 3 minutes.
Add cereal and chocolate chips.
Spread on cookie sheet.
Cook at 375 F or 10 minutes.
Let cool.","url":"https://recipe.bluelayer.org/recipe/39503/cant-stop-snackn-mix"},{"id":"39498","title":"Italian Cheese Bread","ingredients":"cheese, mozzarella, low sodium
cheese, cheddar
cheese, parmesan, hard
spices, pepper, black
butter, without salt
wheat flours, bread, unenriched","directions":"In a warm oven, let dough rise until double.
Combine cheeses and pepper and set mixture aside.
Roll dough into a 10 x 16 inch square.
Spread melted butter over entire surface of the dough square.
Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side.
Fold ends under and place on greased cookie sheet with seam side down.
With a sharp knife cut about 3-4 slants diagonally across the top.
Plcae in a warm oven and let rise until double again.
Heat oven to 375F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.
Slice and enjoy!
Many people enjoy dipping this bread in red sauce.","url":"https://recipe.bluelayer.org/recipe/39498/italian-cheese-bread"},{"id":"39492","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4-inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate; turn out onto a piece of plastic wrap.
Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325F
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
Refrigerate 20 minutes.
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes.
Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39492/chewy-chocolate-gingerbread-cookies"},{"id":"39470","title":"Coconut Almond Granola","ingredients":"oil, canola
honey
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds","directions":"Preheat oven to 325 degrees F. Melt together oil, honey and vanilla over low heat.
In a separate bowl, mix together oats, whole wheat flour, powdered milk, almonds and coconut.
Pour honey mixture over dry mixture and mix well.
Spread out on parchment-lined cookie sheet and bake for 20-30 minutes, stirring occasionally until toasted.
Let cool at room temperature and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/39470/coconut-almond-granola"},{"id":"39468","title":"Mom's Cookie Recipe","ingredients":"oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt","directions":"Grease a 9x13 inch baking pan.
Pour cereal and peanuts into the pan and spread around evenly.
In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat.
Remove from heat and stir in the peanut butter.
Pour the sugar mixture evenly over the cereal and peanuts.
Let cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/39468/moms-cookie-recipe"},{"id":"39443","title":"Toms Oven Made Cajun Chicken Jerky","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
salt, table
a cajun life, all purpose cajun seasoning,
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder","directions":"Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
Preheat oven to 150F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken.
Turn chicken over and repeat.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.","url":"https://recipe.bluelayer.org/recipe/39443/toms-oven-made-cajun-chicken-jerky"},{"id":"39424","title":"Honey Lace Cookies","ingredients":"butter, without salt
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 375F.
Line 2 large baking sheets with Silpats (French baking mats) or parchment paper.
Set aside.
In a small saucepan, melt the butter, sugar, and honey.
Transfer to a bowl.
Whisk in the flour and salt until smooth.
Working quickly, drop 1/2 teaspoons of batter onto the prepared baking sheets, at least 3 inches apart.
Bake until the cookies spread and turn golden brown, about 6 minutes.
Transfer the sheet to a wire rack; let cool completely.
With your fingers, carefully remove the cookies from the pan.","url":"https://recipe.bluelayer.org/recipe/39424/honey-lace-cookies"},{"id":"39423","title":"Eggless Whole Wheat Chocolate Chip Cookies","ingredients":"sugars, brown
butter, without salt
water, bottled, generic
oil, olive, salad or cooking
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sucanat, Crisco, hot water, applesauce, and vanilla in bowl.
Mix well.
The hot water melts the sucanat so that it is no longer grainy.
In a separate bowl, combine the flour, baking soda, and salt.
Use a whisk to combine well.
Slowly add flour to wet mixture and mix until combined.
Stir chocolate chips in with a wooden spoon.
Scoop onto a baking sheet lined with parchment paper.
I did about 1 tablespoon of dough per scoop.
Bake in a preheated 375 degrees oven.
Bake for 4 minutes and use the back of a wooden spoon to flatten the cookies out (it works better once the dough is warm, rather than flattening before baking).
Continue baking for another 4 minutes.","url":"https://recipe.bluelayer.org/recipe/39423/eggless-whole-wheat-chocolate-chip-cookies"},{"id":"39420","title":"Honey Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
butter, without salt
honey
salt, table","directions":"Preheat oven to 350F.
Place peanuts in a bowl.
Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
*Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
*I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
These taste great while they're warm!
(and may leave a little butter on your fingers).","url":"https://recipe.bluelayer.org/recipe/39420/honey-roasted-peanuts"},{"id":"39401","title":"Munchy Crunchy Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
sugars, brown
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
oats","directions":"In a 1 liter jar, mix flour, baking powder, baking soda, and salt.
Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, cornflake cereal, coconut, chocolate chips, oatmeal.
Pack down after each ingredient.
Decorate jar, and attach a label with the following: Munchy Crunchy Cookies 1.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla.
Add entire contents of the jar, and mix well.
Roll dough into 2 inch balls, and place onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in preheated oven.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/39401/munchy-crunchy-cookies"},{"id":"39386","title":"Oatmeal Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
leavening agents, baking soda
oats
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Preheat oven to 375 degrees.
Butter a cookie sheet and line with baker's parchment.
Cream butter and sugar until light and fluffy.
Stir in vanilla, Add sifted baking soda amd stir in.
Add oatmeal, flour and raisins and stir in thoroughly.
Mix well.
Using your hands, form dough into balls, each just a little larger than a walnut.
Place them about one inch apart on parchmentlined cookie sheet.
Bake 20 to 25 minutes or until pale golden brown.
Remove from paper and cool on rack.
Although delicious when warm, these are really meant to be eaten cold.
When cookies have cooled completely, pack in airtight containers.","url":"https://recipe.bluelayer.org/recipe/39386/oatmeal-cookies"},{"id":"39385","title":"Spicy Honey Mustard Pretzels","ingredients":"pretzels, soft, unsalted
oil, olive, salad or cooking
honey
mustard, prepared, yellow
spices, onion powder
sauce, hot chile, sriracha","directions":"Preheat oven to 300 F. 2.
Break pretzels into small bite-size pieces.
In a large bowl, combine oil, honey, mustard, onion powder and Sriracha.
If you do not like spice omit the Sriracha.
If you love spice, add in a few more teaspoons.
Add pretzels into the honey mustard and mix very well to coat evenly.
The pretzels should be wet with the honey mustard mixture.
Spread mixture in one layer onto cookie sheets lined with parchment paper.
Bake in a 300 F oven for 12 minutes.
Remove pans from the oven, stir, and return to oven.
Repeat this three more times for a total of 48 minutes.
Make sure you alternate oven racks if you have more than one sheet of pretzels.
When done remove the pans from the oven to a cooling rack.
Let pretzels cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/39385/spicy-honey-mustard-pretzels"},{"id":"39357","title":"Super-Moist No-Bake Chocolate and Oatmeal Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes.
Remove saucepan immediately from heat.
Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat.
Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39357/super-moist-no-bake-chocolate-and-oatmeal-cookies"},{"id":"39353","title":"Gingersnaps","ingredients":"molasses
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cloves, ground
spices, cinnamon, ground","directions":"In a saucepan bring first 4 ingredients to a boil.
Place dry ingredients in a bowl and stir until blended.
Add wet ingredients and stir until blended.
Shape into a ball and wrap in wax paper.
Chill 1 hour.
Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter.
Place on greased cookie sheets.
Bake at 375 degrees for 8 minutes.
Let stand 2 minutes before transferring.","url":"https://recipe.bluelayer.org/recipe/39353/gingersnaps"},{"id":"39345","title":"Cranberry Orange White Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
sugars, granulated
egg substitute, powder
vanilla extract
orange juice, raw
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 375 degrees F.
In a bowl, add flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream butter, sugar and brown sugar until light.
Beat in egg, vanilla extract and orange extract until smooth.
Gradually add flour mixture until combined.
Stir in white chocolate chips and cranberries.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/39345/cranberry-orange-white-chocolate-chip-cookies"},{"id":"39303","title":"Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt
sugars, brown
vanilla extract
cheese, parmesan, hard
sugars, powdered
mini semi-sweet chocolate baking chips,","directions":"In a small saucepan, melt butter with brown sugar.
Stir continuously until brown sugar is dissolved.
Remove from heat and whisk in vanilla and set aside.
Beat cream cheese and sugar for one minute.
Slowly beat in cooled butter mixture and beat again for another minute.
Stir in chocolate chips.
Pour into serving bowl and refrigerate.
***Best day(s) after making it***","url":"https://recipe.bluelayer.org/recipe/39303/chocolate-chip-cookie-dough-dip"},{"id":"39275","title":"Chocolate Malted Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in a 8-9 inch pie pan.
Add the butter and stir until combined.
Press the mixture on the bottom and up the sides of the pan using the back of a spoon to flatten the crumbs.
FILLING: Allow the ice cream to soften slightly in the container.
Place the ice cream in a large bowl and pour the crushed malted milk balls over the top.
Using the back of a spoon, quickly press the malted milk balls into the ice cream, getting them as evenly distributed as possible before the ice cream begins to melt.
(if the ice cream gets too soft, it will crystallize when it refreezes).
Transfer the ice cream to the pie pan, smooth the top with the back of the spoon and freeze immediately.
TOPPING: Place the heavy cream, marshmallow fluff, chocolate powdered milk or chocolate syrup in a bowl and beat with an electric mixer for 3 to 4 minutes or until soft peaks form.
(when the beaters are lifted out of the cream they form peaks that folk over as the beaters pull away.
).
Spread the topping evenly over the pie and freeze for at least 2 hours, or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/39275/chocolate-malted-shop-pie"},{"id":"39270","title":"Pajas","ingredients":"nuts, pecans
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened","directions":"Preheat the oven to 325 degrees.
Line a cookie sheet with parchment paper, or use a nonstick pan.
Melt butter in the microwave about 30 seconds.
Toss the pecans in the melted butter to evenly coat.
Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic.
Let cool, then chop roughly.
Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread).
Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/39270/pajas"},{"id":"39266","title":"Brown Butter Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"In a medium bowl, stir together flour and sugar.
Add the beer (slowly, so you dont make a mess) and stir to combine.
This is going to take some armwork; the last 1/2 cup or so of flour is going to seem like it doesnt want to incorporate.
Keep at it; Ive found that taking my spatula and sort of smushing the flour into the batter works the best for me.
When everything is mixed together, scoop into a greased 9x5 loaf pan and bake at 325 degrees F for 45 minutes.
While the batter is cooking, melt your butter over medium low heat in a small saucepan.
Whisk pretty much constantly as its cooking, you dont want it to burn.
First the butter will take on a tan color, and it will start to get darker and give off a very nutty aroma.
Take it off the heat at this point!
Just let it sit till youre ready to use it.
After the bread has been in the oven for 45 minutes, pour the browned butter over the top and bake for another 15 minutes.
Turn out immediately onto a cooling rack over a cookie sheet or wax paper.
Note: If you dont have self-rising flour, you can make your own!
For every cup of all-purpose flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Stir together before using.
For this recipe, that would come out to 4 1/2 teaspoons (or 1.5 tablespoons) baking powder and 1 1/2 teaspoons (or 1/2 tablespoon) salt.
Confused?
1 tablespoon = 3 teaspoons.
Try it with different beers to try out different flavors, and try adding herbs and cheese as well.
So many different ways to make delicious bread!","url":"https://recipe.bluelayer.org/recipe/39266/brown-butter-beer-bread"},{"id":"39232","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Cream butter & add sugar gradually.
Mix in almond flavoring.
Cream thoroughly.
Add flour 1/4 cup at a time.
Mix well.
Divide dough into several portions.
Flatten one portion at a time on lightly floured surface with hands.
Roll out smooth with lightly floured rolling pin.
Cut into desired shapes & place on ungreased cookie sheets.
Bake at 325F for 10-15 minutes until golden brown around edges.","url":"https://recipe.bluelayer.org/recipe/39232/shortbread-cookies"},{"id":"39227","title":"Choco-Almond Confections","ingredients":"nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
sugars, granulated
cookies, vanilla wafers, lower fat
orange juice, raw","directions":"In blender or food processor, finely grind 1/4 cup of the almonds; set aside.
Combine chocolate with orange juice and sugar in saucepan.
Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted.
Remove from heat and mix in crushed wafers, Curacao and the chopped almonds.
Chill mixture at least one hour.
Form into small balls; roll in the ground almonds.
Refrigerate in air-tight container for several days for best flavor to develop.
Makes about 3 dozen.","url":"https://recipe.bluelayer.org/recipe/39227/choco-almond-confections"},{"id":"39198","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cranberries, dried, sweetened
cream, fluid, heavy whipping","directions":"Preheat over to 425 degrees.
Mix dry ingredients together.
Stir in cranberries.
Add whipping cream, stirring just until soft dough forms.
If dough is too wet, add extra flour, one tablespoon at a time.
On a floured surface, gently knead dough five or six times.
Place on greased cookie sheet and pat into 8-inch circle.
Score into eight wedges, gently separating.
Sprinkle top with sugar.
Bake for 15-20 minutes, or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39198/cranberry-scones"},{"id":"39195","title":"Cheese Krispies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans","directions":"Cream margarine and cheese.
Add flour, salt and pepper.
Stir cereal in by hand.
Shape into small balls and place on ungreased cookie sheet.
Flatten each ball with a fork.
Top with pecan half if desired.
Bake at 300F for 20 minutes.
Store tightly covered.
Freezes well.
Yield: 6 dozen.
Louisiana Entertains.","url":"https://recipe.bluelayer.org/recipe/39195/cheese-krispies"},{"id":"39182","title":"Honey Maid Honey Grahams","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, salted
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, pecans","directions":"Take a cookie sheet and line it with tin foil.
Break the graham crackers apart and line them up next to each other on the cookie sheet.
In a saucepan, melt together butter, margarine & dark brown sugar.
Bring this mixture to a boil, and cook for 2 minutes and NO LONGER!
Remove from heat and add pecan pieces, stir well.
Take the butter/pecan mixture and spread evenly over the graham crackers.
Bake at 350 degrees for 10 minutes.
Remove from oven and allow to cool for 15 minutes.
Break apart and enjoy.
These keep well - for up to a week unrefrigerated.","url":"https://recipe.bluelayer.org/recipe/39182/honey-maid-honey-grahams"},{"id":"39165","title":"Kumara (Sweet Potato) Dampers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 220C/200C fan forced.
Oil a flat baking/cookie tray/sheet.
Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
Divide dough into 4 equal portions.
Roll each portion into rounds and placed on oiled tray.
Cut a cross through the top of the dough about 5mm deep.
Brush tops with milk and then dust with extra flour.
Bake dampers for about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/39165/kumara-sweet-potato-dampers"},{"id":"39161","title":"Swedish Ginger Cookies","ingredients":"butter, without salt
cream, fluid, heavy whipping
lemon juice, raw
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda","directions":"Preheat the oven to 350F.
Melt the butter or margarine in a small saucepan.
Turn the heat off when melted and add lemon juice and syrup.
Whip the cream in a small bowl.
In a large bowl, sift flour, baking soda and ginger powder.
Mix in sugar.
Add butter/syrup and whipped cream to the sifted flour.
Mix well with a wooden spoon.
Place a piece of parchment paper on a baking sheet.
Make, with your hands, little round balls, about one inch in diameter.
Place the balls on the baking sheet flattening slightly.
Do not place them too close to each other as they spread.
Bake for about 12 minutes, they should still be a bit soft in the center as they harden when they cool.","url":"https://recipe.bluelayer.org/recipe/39161/swedish-ginger-cookies"},{"id":"39154","title":"Parmesan Crisps","ingredients":"cheese, parmesan, hard
oil, olive, salad or cooking
spices, garlic powder","directions":"Heat oven to 350.
Mix parmesan & garlic powder if desired.
Spread olive oil onto sheet of aluminum foil (with a cookie sheet underneath).
Spread parmesan onto foil making a thin layer across it
Bake 5-10 minutes until cheese turns golden brown.
Allow to cool.
Turn aluminum foil over and carefully peel it away from the cheese.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/39154/parmesan-crisps"},{"id":"39137","title":"Chocolate Clouds","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
oil, corn, peanut, and olive
eggnog
butter, without salt","directions":"In a microwave safe bowl, add chocolate chips, butter, and eggnog or half-n-half and cook for 3 minutes - stirring every 30 seconds until smooth.
Do no overcook.
After melted, pour half of the mixture onto a greased cookie sheet pan.
Sprinkle with marshmallows (and nuts if desired).
Pour remaining mixture on top of marshmallows.
Refrigerate or freeze until firm - about 30 minute Cut into bite-size pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/39137/chocolate-clouds"},{"id":"39120","title":"Pineapple Empanadas Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
beverages, carbonated, cola, regular","directions":"Bring filling ingredients to boil.
Mix flour and shortening together.
Make sure shortening is well mixed.
Add in Coke, gradually mix well.
Make dough into balls, according to the size of empanadas you want and press ball using tortilla press.
Press around edges after filling has been added.
Bake in ungreased cookie sheet at 350 degrees.
Sugar the empanadas as soon as they are done.
Makes 4 dozen.","url":"https://recipe.bluelayer.org/recipe/39120/pineapple-empanadas-recipe"},{"id":"39113","title":"Peppernuts Recipe","ingredients":"syrup, maple, canadian
lard
sugars, brown","directions":"Put this on stove and heat all together.
Then set aside to cold.
Add in:
5 cents worth of anise seed (6 to 8 teaspoon
1 teaspoon black pepper
1 teaspoon ginger
1/2 teaspoon cloves
2 teaspoon soda
13 or possibly 14 c. flour
Mix hard (dough is VERY thick) roll in long rolls about the size of your finger and cut in 1/2 inch lengths.
Bake at 350-375 degrees on greased pans till starting to turn light to medium brown around the edges of cookie.
Remove from pan and cold.
Cookies get very hard.
Place in containers.
Will keep for weeks.
Not a good idea to freeze them because the cookie flavor gets very strong from all the spices, if frzn.
Can make half of the recipe if you don't want so many cookies.","url":"https://recipe.bluelayer.org/recipe/39113/peppernuts-recipe"},{"id":"39110","title":"Famous Sugar Cookies","ingredients":"butter, without salt
oil, canola
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
leavening agents, baking soda
vanilla extract
water, bottled, generic
sugars, granulated","directions":"Preheat oven to 350 degrees F. Set aside 1/2 cup water and 1/2 cup granulated sugar for later.
Cream butter, oil, vanilla and sugars in a large mixer bowl with mixer at low speed.
Combine all dry ingredients in a bowl and whisk together.
With mixer running on low, add dry ingredients slowly until well combined.
Roll 1 teaspoonful of dough in a ball.
Place on ungreased sheet 3\" apart.
Place water in a small bowl and the 1/2 sugar in another.
Dip the bottom of a small glass in water, then sugar and flatten each cookie, allowing 2\" between flattened cookies.
Bake 8-10 minutes (13 minute if using a convection oven) until edges are golden.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/39110/famous-sugar-cookies"},{"id":"39078","title":"Pepparkakor(Swedish Pepper Hearts)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, cardamom
leavening agents, baking soda
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Mix flour, spices and baking soda; set aside.
In a large bowl, beat butter and sugar with electric mixer until blended.
Beat in water gradually; beat in flour until well blended; dough will be soft.
Divide into four sections.
Shape each fourth into a one-inch-thick circle on a piece of plastic wrap.
Wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 375 degrees.
Lightly grease cookies sheets.
On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick.
Cut out three-inch-wide hearts.
Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
Cool on cookie sheets for 2 minutes.
Remove to wire rack to cool.
May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.","url":"https://recipe.bluelayer.org/recipe/39078/pepparkakor-swedish-pepper-hearts"},{"id":"39068","title":"Peanut Butter Buckeyes (Better Than Reese's)","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 cookie sheets with waxed paper.
In large bowl, beat butter, sugar and peanut butter on medium speed until well combined.
Roll mixture into 1\" balls.
Place on waxed paper.
Place into the freezer about 30 minutes until firm.
Meanwhile, microwave chocolate chips in a glass bowl about 2 minutes.
Stir until melted.
Stick each peanut butter ball with a toothpick and dip into melted chocolate until 3/4 of ball is covered.
Wipe any excess chocolate off of ball.
Place on waxed paper.
chill in fridge at least 45 minutes until set.
If dough gets too sticky while rolling the balls.
Wet your hands with cold water.","url":"https://recipe.bluelayer.org/recipe/39068/peanut-butter-buckeyes-better-than-reeses"},{"id":"39061","title":"Healthy Peanut Butter Cookie Balls","ingredients":"oil, corn, peanut, and olive
dates, deglet noor
butter, salted","directions":"Put all ingredients into a blender or food processor and combine well.
Shape into bite sized balls, or bars if you prefer.
Can be eaten immediately, refrigerated or frozen depending on the desired texture.","url":"https://recipe.bluelayer.org/recipe/39061/healthy-peanut-butter-cookie-balls"},{"id":"39049","title":"Peanut Buttery Granola Crunch","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
raisins, seeded","directions":"In a large bowl, combine first 4 ingredients.
In a medium bowl, mix together salt, peanut butter, honey, and oil; then fold gently into the oatmeal mixture.
Spread on a cookie sheet or in a baking pan.
Bake at 300 for 45 minutes, or until crisp and golden.
Let the granola cool a bit, and then stir to break up into munchable pieces.
Mix in raisins.","url":"https://recipe.bluelayer.org/recipe/39049/peanut-buttery-granola-crunch"},{"id":"39037","title":"Horse Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, nutmeg, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
raisins, seeded","directions":"Combine all ingredients.
Place 1-inch balls of cookie dough onto an ungreased cookie sheet.
Bake at 275F for 23 minutes.
Enjoy your healthy sugar-free, butter-free cookies!
If you need to sweeten your cookies up a little, you can frost them with powdered-sugar-and-water icing.","url":"https://recipe.bluelayer.org/recipe/39037/horse-cookies"},{"id":"39020","title":"Grandma's Famous Christmas Almond Butter Toffee","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
nuts, almonds","directions":"Melt butter in a heavy 4 quart saucepan.
Add sugar syrup and water.
Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
Watch carefully after syrup reaches 230F - do not over cook - it will scorch!
- do not under cook - it will not be brittle.
Test in cold water - it will be of brittle texture.
Quickly stir in the sliced toasted almonds.
Turn out on large ungreased cookie sheet or jelly roll pan.
Melt chocolate in double boiler over hot water.
After candy sets, spread with melted chocolate.
Sprinkle finely chopped almonds over soft chocolate.
Chill entire candy; then break into sizable pieces.","url":"https://recipe.bluelayer.org/recipe/39020/grandmas-famous-christmas-almond-butter-toffee"},{"id":"39017","title":"Shortbread Dough","ingredients":"nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Line cookie sheets with parchment paper.
In a food processor, grind the walnuts with 1 tablespoon sugar; transfer to a bowl.
Add remaining sugar to food processor and process until superfine, about 1 minute.
Add flour, salt, and ground walnuts; pulse to combine.
Mix in butter and vanilla until dough is crumbly.
Remove dough and form into 2 disks, wrap in plastic, and refrigerate 10 minutes.
Place a dough disk on prepared cookie sheet and form into an 8 inch circle with hands.
Cut into wedges, but do not separate.
Bake until edges are browned, about 35 minutes, turning pan half way through cooking.
Separate wedges slightly and let cool.
Dough can be formed into other shapes or squares if desired.","url":"https://recipe.bluelayer.org/recipe/39017/shortbread-dough"},{"id":"39012","title":"Cheddar Salsa Biscuit Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
sauce, salsa, ready-to-serve
butter, without salt
water, bottled, generic","directions":"Heat oven to 425 degrees.
Generously grease large cookie sheet.
In a large bowl, combine flour and cheese; mix well.
Add salsa, butter and water; stir just until blended.
On lightly floured surface, knead dough gently just until smooth.
Press or roll out dough to 12x6 inch rectangle.
With sharp knife or pizza cutter, cut into 2x1 inch strips.
With thin spatua, place strips about 1/2 inch apart on greased chookie sheet.
Bake at 425 degrees for 11 to 13 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39012/cheddar-salsa-biscuit-bites"},{"id":"39005","title":"Buckeye Candy - Oh-Io!","ingredients":"peanut butter, smooth style, without salt
butter, without salt
vanilla extract
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar.
The dough will look dry.
Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water.
Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick.
Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the cookie sheet and refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/39005/buckeye-candy-oh-io"},{"id":"38993","title":"Caramel Coconut Cluster Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
syrups, corn, light
sugars, granulated
sugars, brown
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total.
Remove the coconut from the oven and set aside to cool.
Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides.
Lightly spray the parchment paper.
In a medium bowl, whisk together the flour and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes.
Add the vanilla and the flour mixture and beat just until combined.
Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides).
Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden.
Remove the pan from the oven and place on a wire rack to cool.
Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you dont splash any of it up on the sides of the pan.
Set the saucepan over low heat and continue to stir gently until the sugar dissolves.
Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup.
Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes.
Keep a watchful eye on the temperature while you proceed with the next stepyou do not want the mixture to exceed 250 degrees F.
Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk.
Gently warm the mixture; do not let it boil.
Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture).
Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula.
Sprinkle the remaining 1 cup of toasted coconut over the caramel.
Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
Line a baking sheet with parchment paper.
Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang.
Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet.
Refrigerate until ready to assemble.
Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet.
Repeat with the remaining bars.
Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula.
Return to the baking sheet to set.
Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag.
Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you dont want too large a snip or the chocolate will ooze out).
Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars.
Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up.
Serve immediately.
The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
They taste really good directly from the refrigerator as well as at room temperatureentirely up to you.","url":"https://recipe.bluelayer.org/recipe/38993/caramel-coconut-cluster-bars"},{"id":"38992","title":"Easy Rose Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Leave the butter at room temperature to soften.
Mix the butter with sugar and cream them until the sugar dissolves completely.
When the mixture is fluffy, add the milk little by little and whisk constantly until you obtain a texture like mayonnaise.
Sift the flour twice beforehand and sift it into the butter mixture.
Mix quickly with a plastic spatula.
At first the mixture looks crumbly but it gradually starts to look like stiff cream.
Put the mixture into a piping bag and pipe the mixture out by starting in the centre and going around outwards to make rose shapes.
Bake in the pre-heated oven to 170C (338 Fahrenheit) for 15 to 20 minutes.
Check the colour now and then.
After baking leave to cool and put transfer to a storing jar.
Left: rose-shaped cookies by me.
Right: cherry-blossom-shaped cookies by my daughter
When you put the cookie dough into a piping bag it is easier to do so by putting the piping bag in a large cup.
When you buy cream tubs plastic nozzles come as a free gifts.
You can use them with this recipe.
I showed how to pipe the cookie dough in detail in.
One Cookpad user made these cookies using food colouring for rose-shaped cookies.
They look very passionate and beautiful, don't they?
Another Cookpad user made these using cocoa powder.
They're good for Valentine's day.
A zoomed-up photo of a rose shape.
Take it easy when you're squeezing the dough out.
There's no need to panic!
It should be just like coaxing the dough around in a circular motion.
I used cream for the first time in a long time but the resultant cookies were quite hard.
It might be caused of being whipped too much?
Milk is better to handle.
In winter the dough is harder so it might be difficult to pipe out.
Rub the dough while it is in the bag to soften it.
At Step 2 the the texture you want is like one of mayonnaise.
When it is cold the butter hardens, so warm it over a bain-marie if necessary.
Do not melt it, though.","url":"https://recipe.bluelayer.org/recipe/38992/easy-rose-cookies"},{"id":"38975","title":"Oatmeal-Lace Cookies (Havrekniplekaker)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 375.
Melt butter in saucepan; stir in remaining ingredients, mixing well.
Drop by 1/2 teaspoonful about 3 inches apart on a greased and floured cookie sheet.
Spread thinly.
Bake for 5-7 minutes and WATCH CAREFULLY!
Let stand a few minutes before removing from pan.","url":"https://recipe.bluelayer.org/recipe/38975/oatmeal-lace-cookies-havrekniplekaker"},{"id":"38967","title":"Orange-Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cranberries, dried, sweetened
nuts, walnuts, english
oil, canola
syrup, maple, canadian
orange juice, raw
orange juice, raw","directions":"Preheat the oven to 425 degrees F.
Sift together both the flours, the baking powder, and the salt in a large bowl.
Add the cranberries and walnuts.
Combine and set aside.
In another bowl, combine the oil, maple syrup, and orange juice and zest.
Add to the dry ingredients and mix to form a dough.
Scoop by the tablespoonful onto a cookie sheet.
Bake for about 12 minutes, or until golden.
Let cool before serving.","url":"https://recipe.bluelayer.org/recipe/38967/orange-cranberry-scones"},{"id":"38958","title":"Egg-Free Chocolate Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 360 degrees F. (I live at high altitude.
If you dont, 350 degrees F is probably a better temperature.)
In a large bowl, cream margarine, oil, sugar, water and vanilla extract until blended.
In a separate bowl, mix together flour, baking soda, salt and cocoa powder.
Add dry ingredients to creamed mixture and mix well.
Add chocolate chips and stir to combine.
Line a cookie sheet with parchment paper.
If you dont have parchment paper, I think it would be okay to use an ungreased cookie sheet.
Use a cookie scoop to place tablespoon-sized portions on the cookie sheet, about 2 inches apart.
Bake for 810 minutes.
Watch to make sure they dont over-bake so they dont become hard when cool.
Remember, theres no egg!
Allow cookies to cool on the baking sheet for a couple minutes, then remove them to a wire rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/38958/egg-free-chocolate-chocolate-chip-cookies"},{"id":"38951","title":"Divine Molded Almond Cookies","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"r>NOTE: After the dough is made, I cut it in half and use the butter wrapper to keep the dough from drying out when I'm rolling the dough into balls.
The dough will feel very gritty, as if there were sand in the dough.
When you roll each ball, it will be ready to be stamped when the grittiness disappears and the dough is very soft and pliable.
I only use enough dough so that when it is stamped down, the stamp completely covers the cookie.
Heat oven to 350 degrees.
Measure out the almond paste.
Take it manually out of the measuring cup and tear it into tiny bits of almond paste, about the size of the pad on your thumb.
Scatter it around the soft butter.
Beat butter and almond paste in a medium-sized bowl with an electric mixer on medium speed until well combined.
This will not mix \"by hand\".
It takes the beaters to pulverize the almond paste enough to mix it into the dough.
Beat in sugar.
Stir in flour with a wooden spoon.
If necessary, knead in remaining flour with your hands.
The dough initially appears very crumbly.
However, the heat from your hands when you knead it and then roll each ball makes it very smooth and workable.
Once dough is made, divide into two equal parts and cover with the butter wrappers to keep pliable and moist while you roll out each ball.
Stamped Cookie instructions:.
Form dough into 1 1/2 inch balls.
Roll dough into your hands until it feels very pliable.
At first, it will feel very gritty but the warmth from your hands will blend the butter and almond paste.
When it feels smooth like Playdoh, it is ready to be stamped.
Arrange balls on a parchment-lined cookie sheets 3 inches apart.
Using a 1.5 inch or 2 inch cookie stamp dipped into granulated sugar, press firmly into each cookie to flatten dough and make patterns on the top.
NOTE: When I use a stamp at first, I will touch dough to it to transfer \"fat\" onto the surface so the sugar will stick.
Then, after each and every cookie that is stamped, place the stamper back into a shallow dish of sugar so it is coated each time.
Bake in a 350 degree oven for 10 to 15 minutes or only until the edges become the slightest shade of light brown.
It takes a long time for these cookies to bake; begin checking for the slight brown edges after 10 minutes.
Slide cookies off of the baking sheet, onto your counter, still attached to the parchment paper.
Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
NOTE: These are one of the BEST keeping cookies that I've ever made.
I had \"misplaced\" some of these in the kitchen for a month, opened the container they were stored in and was ready to toss them.
DH stopped me, tried one and exclaimed, \"They're as great as the day you first made them!
\".
If you have the time and really want to amp up the volume on these cookies, you can use a small brush and apply cookie paint or cookie glitter to the raised surfaces of the cookie.","url":"https://recipe.bluelayer.org/recipe/38951/divine-molded-almond-cookies"},{"id":"38898","title":"Pioneer Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans","directions":"Preheat oven to 360 degrees F. Line baking sheets with parchment paper.
In a medium bowl, stir together flour, baking soda and salt.
Set aside.
In a large bowl, cream together margarine and brown sugar until fluffy.
Measure out milk and add vinegar and vanilla to the measuring cup.
Stir to combine.
Add milk mixture to creamed mixture and beat until combined.
Gradually add flour mixture to creamed mixture and beat well.
Add oats, chocolate chips, coconut and pecans and stir to combine.
Spoon by teaspoonfuls onto prepared sheets and bake for 8 minutes or until edges of cookies just begin to brown.
Allow to cool on the sheet for a couple of minutes and then remove to a wire rack to cool completely.
Makes about 5 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/38898/pioneer-cookies-egg-free"},{"id":"38892","title":"Vegan Chocolate Chip Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, brown
seeds, flaxseed
water, bottled, generic
leavening agents, baking soda
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
water, bottled, generic","directions":"Preheat oven to 375 F. In a mixing bowl, cream together coconut oil and sugars.
In a small bowl mix together ground flax seed and water to make a paste.
Add this into the coconut oil and sugar mixture along with the baking soda, salt and vanilla.
Mix to combine.
Mix in flour and chocolate chips.
Add small amounts of water (up to the listed amount) until dough comes together and isnt crumbly.
Drop dough by tablespoonfuls onto greased cookie sheets, placing them 2 apart.
Bake for 12-15 minutes or until lightly browned.
Transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/38892/vegan-chocolate-chip-cookies"},{"id":"38887","title":"Almond-Oat Lace Cookies","ingredients":"nuts, almonds
oats
butter, without salt
sugars, granulated
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Arrange racks in lower and upper thirds of oven; preheat to 350F.
Line 2 rimless baking sheets with parchment paper.
Pulse almonds and oats in a food processor until coarse meal forms.
Set aside.
Melt butter in a medium saucepan over medium heat.
Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes.
Remove from heat.
Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2\" apart.
Using your fingertips, pat cookies down to 1/4\"-high rounds; push in any jagged edges to form smooth circles.
Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.
Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until the chocolate is set, about 2 hours.
DO AHEAD: Can be made 2 days ahead.
Store airtight between sheets of parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/38887/almond-oat-lace-cookies"},{"id":"38859","title":"Pecan Square Cookies","ingredients":"butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
honey
sugars, granulated
cream, fluid, heavy whipping
salt, table
nuts, pecans
vanilla extract","directions":"Heat oven to 375 degrees.
To prepare pan: line a 9 by 13 inch pan with heavy duty aluminum foil, leaving overhang so you can pull foil and cookies out after cooling.
To make the crust: mix the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add salt, and mix to combine.
Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
Continue mixing until the dough begins to come together in even clumps.
Dump the dough clumps into the prepared pan and spread them out evenly.
Press dough into the prepared 9 by 13 baking pan to about 1/4-inch thick.
Prick the pastry with the tines of a fork in 1 inch intervals.
Always prick the crust; it keeps the crust from puffing up and forming air pockets.
Chill until firm, about 20 minutes.
Bake until golden brown, 18 to 20 minutes.
Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees F.
To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust.
Spread the pecans around the crust with a fork to make an even layer.
Add a few more pecans to fill in bald spots if necessary.
Bake until filling bubbles, 15 to 25 minutes.
Transfer pan to a wire rack to cool completely.
When cool lift out cookies and foil in one piece onto a cutting board.
Peel foil off the edges so foil lays flat.
Use a sharp knife to cut into cookies into 4 rectangles.
Then cut each rectangle into 8 cookies for a total of 32 cookies.
Store in an airtight container, up to 1 week.","url":"https://recipe.bluelayer.org/recipe/38859/pecan-square-cookies"},{"id":"38857","title":"Peach-Pecan Ice Cream Pie with Caramel Sauce","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
vanilla extract
ice creams, vanilla
nuts, pecans
nuts, pecans","directions":"Preheat oven to 325F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
Bake until crust is set and pale golden, about 15 minutes.
Cool completely.
Combine sugar and 1/2 cup water in heavy medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
Remove from heat.
Gradually add cream (mixture will bubble vigorously).
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute.
Stir in vanilla.
Let stand until cool but still pourable, about 1 hour.
Drizzle 1/4 cup cooled caramel sauce over bottom of crust.
Freeze until caramel sets, about 10 minutes.
Spread 1 quart ice cream over caramel in crust.
Sprinkle chopped pecans over ice cream.
Drizzle 1/2 cup caramel sauce over ice cream.
Freeze until caramel sets, about 10 minutes.
Spread remaining ice cream over.
Freeze until top of pie is firm, about 1 hour.
Arrange pecan halves in 3 concentric circles around top of pie.
Drizzle 1/4 cup caramel sauce over pie.
Freeze pie until frozen solid, at least 4 hours.
(Can be prepared 5 days ahead.
Cover tightly with foil; keep frozen.
Cover and chill remaining caramel sauce.)
Rewarm remaining caramel sauce over low heat, stirring often.
Cut around pan sides to loosen pie.
Let pie soften slightly at room temperature, about 10 minutes.
Remove pan sides.
Serve pie with warm caramel sauce.","url":"https://recipe.bluelayer.org/recipe/38857/peach-pecan-ice-cream-pie-with-caramel-sauce"},{"id":"38856","title":"Almond Crescents","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Mix together thoroughly: 1 cup softened butter
1/3 cup sugar.
2/3 cup ground almonds.
Sift together and work in:.
1 2/3 cup flour.
1/4 teaspoon salt.
Chill dough.
Cut into pieces, roll each piece pencil thick.
Cut into 2 1/2\" lengths.
Form into crescents on ungreased cookie sheet.
Bake until set -- not brown.
Cool on pan.
While slightly warm, carefully dip in sifted powdered sugar and roll.","url":"https://recipe.bluelayer.org/recipe/38856/almond-crescents"},{"id":"38854","title":"Cranberry White Chocolate Pumpkin Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
egg substitute, powder
pumpkin, raw
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
In a small bowl, combine flour, oats, baking soda, and salt; set aside.
In a large bowl, add sugar and butter and beat at medium speed until well blended.
Add vanilla, cinnamon, egg and pumpkin; beat well.
Gradually stir in the flour mixture until well combined.
Fold in white chocolate chips and cranberries.
Drop tablespoon-sized scoops of cookie batter 2 apart onto the prepared baking sheets.
Bake cookies for 8-10 minutes or until lightly browned on the bottom.
Remove pans from oven and set them on a rack.
Let the cookies cool on the pans for about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/38854/cranberry-white-chocolate-pumpkin-oatmeal-cookies"},{"id":"38838","title":"English Scones With Chocolate Chunks","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Mix first four ingredients together with a fork like you would pastry dough.
Cut the dough till the margarine is pretty much unnoticeable.
Mix in Chocolate chunks.
Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
Use your hands to roll the dough till all flour is mixed in (adding cream if needed).
Form into a flat, even circle.
Cut into 12 \"pie\" pieces.
Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit.
Brush tops with more cream.
Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes.
The bottom edges will just be turning brown.
DO NOT over bake or they will harden.","url":"https://recipe.bluelayer.org/recipe/38838/english-scones-with-chocolate-chunks"},{"id":"38831","title":"Special K Cookies","ingredients":"sugars, granulated
peanut butter, smooth style, without salt
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vanilla extract
salt, table","directions":"Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish.
Cook on high 4 minutes, or until mixture boils and sugar dissolves.
Stir in peanut butter, then add the cereal.
Drop by teaspoonfuls onto waxed paper.
Let cool before storing.","url":"https://recipe.bluelayer.org/recipe/38831/special-k-cookies"},{"id":"38822","title":"Irish Soda Bread (Crocker)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 375F (190C).
Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs.
Stir in raisins and just enough buttermilk so dough leaves side of bowl.
Turn dough onto lightly floured surface.
Knead until smooth, 1 to 2 minutes.
Shape into round loaf, about 6 1/2 inches in diameter.
Place on greased cookie sheet.
Cut an X about 1/2 inch deep through loaf with floured knife.
Bake until golden brown, 35 to 45 minutes.
Brush with margarine or butter, softened, if desired.
1 loaf (12 servings); 125 calories per serving.","url":"https://recipe.bluelayer.org/recipe/38822/irish-soda-bread-crocker"},{"id":"38820","title":"Homemade Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter over low.
Spread foil over cookie sheet and brush with some of the melted butter.
Add sugar, corn syrup, water and nuts to butter in pan and slowly bring to a boil.
(Turn heat up by 1/2 increments every few minutes until reaches medium low.
).
Watch for 298 degrees (soft crack stage) on a candy thermometer.
pour onto the foil and quickly spread and reshape.
Let set for two minutes, then immediately sprinkle half (measure!)
of the chocolate chips on top.
After another 2 minutes, spread the now softened chocolate chips and sprinkle with half the nuts.
Flip onto foil covered second cookie sheet and immediately sprinkle remaining chocolate chips on top.
Wait 2 minutes then spread chocolate and sprinkle nuts.
When completely cool, break into pieces and store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/38820/homemade-toffee"},{"id":"38802","title":"Malted Milk Cookie Tart","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325F.
In processor, pulse flour, malted milk powder, sugar, and coarse salt.
Add butter; pulse until moist clumps form.
Transfer dough to work surface; gather into ball.
Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.
Bake crust until evenly golden brown, about 45 minutes.
Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks.
Sprinkle malted milk balls over.
Cool completely.
Remove tart from pan; cut into wedges.","url":"https://recipe.bluelayer.org/recipe/38802/malted-milk-cookie-tart"},{"id":"38783","title":"Chocolate Almond Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Line a large cookie sheet with parchment paper or a Silpat.
Spread out the popped popcorn and remove any un-popped kernels.
Drizzle with the melted chocolate.
Sprinkle with almonds.
Allow chocolate to set, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/38783/chocolate-almond-popcorn"},{"id":"38726","title":"Gingerbread House","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"In a saucepan, cook the butter, sugar, milk and corn syrup at low heat until the butter has melted and the sugar has dissolved.
Remove from heat then pour into a mixing bowl and let it cool for a few minutes.
Sift together the flour, cloves, cinnamon, ginger and baking soda; add to the butter mixture and mix until combined.
Refrigerate the dough for about 30 minutes, then roll the dough to about 1/8 inch thickness.
Cut out shapes and transfer them onto a cookie sheet lined with parchment paper.
Bake at 400 degrees F for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38726/gingerbread-house"},{"id":"38709","title":"Spice Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
spices, ginger, ground
mustard, prepared, yellow
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Mix flour, wheat germ, sugar, ginger, mustard, cinnamon, salt, and baking soda together in a bowl.
Cut butter into the flour mixture with a pastry blender until the crumbles are the size of small peas.
Slowly add water to dough and stir with a fork until the mixture comes together to form a ball.
Turn the dough ball onto a lightly floured surface and roll to about 1/4-inch thick; cut into small circles using a circular cookie cutter or a small, round glass.
Put circles onto a baking sheet with 2 inches between.
Bake in the oven or until nicely browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/38709/spice-crackers"},{"id":"38671","title":"100% Whole Wheat Flour Macrobiotic Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
goldsaft sugar beet syrup,
oil, olive, salad or cooking
raisins, seeded
nuts, walnuts, english","directions":"Roughly chop the raisins and walnuts.
Add the beet sugar to the whole wheat flour and gently mix together (you don't have to sift the flour here).
Drizzle in the olive oil.
Next, add the water a little at a time and mix with your hand until the mixture forms into a ball.
The mixture should have the consistency of an earlobe (aim for the same consistency as shiratamako mixed with water when preparing dango).
Add in the walnuts and raisins from Step 1 to complete the mixture.
Form the dough into cookie shapes using a tablespoon and transfer them to a baking tray.
Bake in an oven preheated to 170C for 15-20 minutes.
Once the moisture has gone they're ready.","url":"https://recipe.bluelayer.org/recipe/38671/100-whole-wheat-flour-macrobiotic-cookies"},{"id":"38647","title":"Easy Naan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
salt, table
water, bottled, generic
cream, sour, cultured
butter, without salt","directions":"Place a pizza stone in the oven and preheat to 450 degrees F. (If no stone is available, put in a cookie sheet.)
Sift the dry ingredients together then put into the bowl of a stand mixer.
Add in the warm water and sour cream and mix together with the dough hook until all combined.
It will be sticky.
(If not using a stand mixer, use either a wooden spoon or a hand mixer.)
Place dough on a sheet of plastic wrap and loosely close up.
Set aside on the counter and cover with a dishtowel.
Let stand for 30 minutes.
Lightly flour work surface and rolling pin.
Cut dough into 6 strips.
Roll out to about 1/4 inch thick.
Brush with some melted butter.
Place onto pizza stone/cookie sheet and bake for about 5-6 minutes.
Let cool slightly and then enjoy!","url":"https://recipe.bluelayer.org/recipe/38647/easy-naan"},{"id":"38636","title":"Raisin-Cinnamon Doughnut","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Sift together all dry ingredients.
Cut in shortening with pastry cutter or two knives.
Mixture should look like small bowls.
Stir in milk and raisins.
Turn onto lightly floured board.
Roll out to 1/2 Cut into rounds with floured doughnut cutter.
Arrange doughnuts on cookie sheets.
Brush with melted butter.
Bake 12 minutes in a 425 degrees F oven.
Brush again with melted butter.","url":"https://recipe.bluelayer.org/recipe/38636/raisin-cinnamon-doughnut"},{"id":"38628","title":"Chez Panisse Peach Cobbler","ingredients":"peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Wash, peel and pit the peaches.
Slice them thin in a bowl; you should have 3 or 4 cups.
Toss with the sugar and flour.
Divide among 6 custard cups or individual souffle' dishes, filling each almost to the top.
Make the cobbler dough (see below) and roll it out 1/4 inch to 1/3 inch thick.
Cut pieces with a cookie cutter to fit the tops of the baking dishes, leaving 1/4 inch of the fruit exposed around the edges.
(You can also cut the dough to desired shape with a knife or make patties of the dough, remembering to allow room for 1/4 inch of the fruit to be exposed.)
Set the dough biscuits on top of the fruit and brush their tops with cream.
bake in the lower third of a preheated 400 degree oven for 15 minutes.
Serve with the 3/4 cup whipping cream (pour over the cobbler, if desired).
Variation: To make a peach and raspberry cobbler or a peach and blueberry cobbler, add about 3/4 cup raspberries or blueberries to the peach mixture before tossing with the sugar and flour.
For cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter.
Cut in the butter until the mixture looks like coarse cornmeal.
Add the cream and mix lightly, until the dry ingredients are just moistened.
The dry ingredients for the topping can be prepared up to several days ahead and kept refrigerated.
The cream can then be added when you are ready to bake the cobbler.","url":"https://recipe.bluelayer.org/recipe/38628/chez-panisse-peach-cobbler"},{"id":"38613","title":"Apple Raisin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
apples, raw, with skin
raisins, seeded
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated","directions":"Preheat oven to 400 deg F.
Mix together dry ingredients.
Cut in shortening as you would for a pie crust.
Stir in apples and raisins.
Add enough juice to make a stiff dough.
On floured surface, roll dough about 1/2\" thick.Apprx.
8 in circle.
Cut into triangles and bake on cookie sheet for 20-25 minutes, or until light brown.
Remove from oven and dust with 1 TBsp confectioners sugar.
Let cool.
Separte triangles.","url":"https://recipe.bluelayer.org/recipe/38613/apple-raisin-scones"},{"id":"38602","title":"Toffee Bars Made Easy","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Make a parchment paper or foil sling for 8-inch pan.
This is essential if you are to have any hope of getting the bars out of the pan without crumbling.
Preheat oven to 350 degrees F.
Stir flour, sugar and salt together in small bowl.
Pour in melted butter and stir.
Use fingers to thoroughly mix butter with dry ingredients.
Dump butter/flour mixture into prepared pan and pat down smooth.
Bake in preheated oven for 20 minutes.
Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base.
Allow to sit until all chips are completely melted and soft.
VERY carefully use a knife or back of a spoon to spread soft chips in an even layer.
If desired, sprinkle chopped, toasted nuts over the top.
Put in refrigerator until chocolate layer hardens.
Remove cookies and sling from pan carefully.
Slice into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/38602/toffee-bars-made-easy"},{"id":"38600","title":"Chocolate Dipped Coconut Macaroons","ingredients":"sugars, granulated
egg, white, raw, fresh
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"Heat the oven to 350F.
Mix all the ingredients except the chocolate together in a bowl.
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance).
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.
Bake until light golden, about 12 to 15 minutes.
Let cool completely on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.","url":"https://recipe.bluelayer.org/recipe/38600/chocolate-dipped-coconut-macaroons"},{"id":"38587","title":"Cracker Jack Cookies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix and bring to boil white sugar and white corn syrup.
Add peanut butter.
Then pour over Kellogg's Special K cereal.
Drop by spoonfuls on waxed paper.
Cool.","url":"https://recipe.bluelayer.org/recipe/38587/cracker-jack-cookies"},{"id":"38564","title":"crusty artisan bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"mix first 3 ingredients, then add flour
mix dough with hands until well mixed and dough forms
knead dough several times, then put dough in a plastic grocery bag, making sure all the air is out
refridgerate dough at least 3 hours, but it can be stored for 3 days in fridge
when ready to bake, boil a pot of water and put it in the oven.
shape dough and put on a greased cookie sheet in oven with pot of water for about a hour to rise
leaving water in oven,take bread out and preheat oven to 450
bake 25-30 mins","url":"https://recipe.bluelayer.org/recipe/38564/crusty-artisan-bread"},{"id":"38559","title":"Owl Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
nuts, cashew nuts, raw","directions":"In a small saucepan combine 3/4 cup of the candies and milk.
Melt over low heat, stirring until smooth.
Remove from heat.
Prepare cookie mixes according to package directions.
Stir melted chocolate into half the dough.
Form chocolate dough into two 12-inch long rolls about 1 inch in diameter.
Wrap in wax paper or foil.
Chill until firm, about 2 hours.
Divide plain dough in half.
On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle.
Place a chocolate roll on long edge.
Roll up, pressing doughs lightly together so plain dough encases chocolate roll.
Repeat with remaining dough.
Wrap each roll in wax paper or foil.
Chill about 2 hours until firm.
Preheat oven to 375 F (190 C).
Cut each roll into 1/4 inch slices.
Place 2 slices so they are touching on greased baking sheet.
In the center of each chocolate circle, place one of the remaining candies for eye.
Where the slices touch, place a cashew to form nose.
Bake until the plain cookie is lightly browned, 8 to 10 minutes.
Cool cookies on baking sheets 2 to 3 minutes.
Remove and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/38559/owl-cookies"},{"id":"38549","title":"Blueberry Soup (Mustikkakeitto)","ingredients":"water, bottled, generic
blueberries, raw
sugars, granulated
potatoes, raw, skin","directions":"Combine water, blueberries, and sugar in saucepan.
Cook and stir for about five minutes.
Dissolve the potato flour in 50 mls of water.
Remove the boiling blueberry mixture from heat.
Thoroughly stir the potato flour liquid into the blueberry mixture.
Return saucepan to stove and bring to a boil.
Remove from heat as soon as the first bubbles appear.
Sprinkle with sugar and cool.
Serve cold with sweet rusks or cookies.","url":"https://recipe.bluelayer.org/recipe/38549/blueberry-soup-mustikkakeitto"},{"id":"38544","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
snacks, popcorn, air-popped (unsalted)
candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 C degrees (use a thermometer).
Then add the pani mixture to the popcorn and mix well.
Pour the mixture on a greased cookie sheet.
Press firmly until compact, about one inch in height.
Decorate with the candy.
Allow to cool about one hour.
Cut into squares.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/38544/homemade-coconut-pani-popcorn"},{"id":"38541","title":"M&M Cookie Dough Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Prepare chocolate cups: Line 16 wells in two standard-sized muffin tins with paper cup holders and set aside.
Melt chocolate in the microwave in 30-second increments, stirring in-between.
Once chocolate is completely melted, paint a layer of chocolate on the inside of each paper cup holder with a paintbrush or the back of a spoon.
The thicker the chocolate layer, the easier it will be to peel off your paper.
Set chocolate cups aside to cool in fridge and prepare cookie dough.
In a medium bowl, whisk together flour and salt; set aside.
Beat butter and sugars with an electric mixer on medium-high speed for a few minutes or until light and fluffy; add vanilla and beat for another minute.
Scrape the sides of the bowl and stir in flour on low speed until combined.
Use a wooden spoon to stir in M&Ms.
Set cookie dough aside.
Carefully remove paper liners from the chocolate cups; scoop cookie dough into each cup using an ice cream scoop.
Store cookie dough cups in fridge until ready to serve.","url":"https://recipe.bluelayer.org/recipe/38541/m-m-cookie-dough-cups"},{"id":"38535","title":"Olive Garden Breadsticks","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, garlic powder","directions":"For the dough, pour the water into a stand mixer with the sugar and yeast.
Let that sit and froth for about 10 minutes.
Then add salt, butter and 2 cups of flour.
Mix the dough with your mixer on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces.
Roll those pieces into long snakes.
Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 F. Let them rise for about 15 minutes, or until doubled in size.
Once risen, brush them with 1 1/2 tablespoons of melted butter and sprinkle them with salt.
Return them to the oven and heat oven to 400 F. Once the temperature hits 400 F, start your timer and bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with the garlic powder.
When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.","url":"https://recipe.bluelayer.org/recipe/38535/olive-garden-breadsticks"},{"id":"38510","title":"Estonian Rye Cookies (Ruiskatut)","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Sift the dry ingredients together and gradually add to the butter mixture.
Beat in the milk and mix well.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375F and butter two baking sheets.
Roll the dough out 1/4 inch thick.
Using a cookie cutter, cut out 1 1/2 inch rounds.
Place on the baking sheet about 2 inches apart.
Gather up the scraps, re-roll, and cut out as many more rounds as possible.
Prick the cookies all over with a fork.
Bake until light brown, 8 to 10 minutes.
Cool on racks and store in an airtight container.
Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/38510/estonian-rye-cookies-ruiskatut"},{"id":"38509","title":"Gluten-Free Oatmeal Raisin Cookies","ingredients":"oats
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 375 degrees F. Combine the first 5 ingredients (oats through sugar) in a food processor or blender (I used a Ninja).
Pulse to combine.
Put the raisins, oil and milk into a bowl and then mix in the dry ingredients mixture.
Using a tablespoon, scoop dough onto a greased cookie sheet spacing them about 2 inches apart.
Bake for 6 minutes then remove from oven and allow to cool 5 minutes before serving.
Adapted from Chocolate Covered Katie.","url":"https://recipe.bluelayer.org/recipe/38509/gluten-free-oatmeal-raisin-cookies"},{"id":"38493","title":"Chocolate-Dipped Coconut Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine flour, baking powder, salt; set aside.
Beat together butter, sugar and vanilla until light and fluffy.
Stir in four 1/2 cup at a time and mix until well-blended.
Stir in coconut.
Form dough into a 4 x 7 inch rectangle.
Wrap and refrigerate until firm, 2 hours.
Preheat oven to 300F (150C).
Butter two large baking sheets.
On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4 inch thick.
Using floured knife with long blade, cut into 24, 2-inch squares.
Arrange squares, 1-inch apart, on buttered sheets.
Bake 25 to 30 minutes until golden.
Cool on racks.
Line 2 large baking sheets with waxed paper, set aside.
Melt chocolate and butter together, stirring to blend well.
Dip half of each cookie diagonally into chocolate, shaking off excess.
Arrange on paper-lined sheets.
Refrigerate until chocolate sets, about 10 minutes.
Store airtight at room temp or freeze longer.","url":"https://recipe.bluelayer.org/recipe/38493/chocolate-dipped-coconut-shortbread"},{"id":"38478","title":"Haystacks","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
nuts, walnuts, english","directions":"Melt wafers either in a double boiler or in the microwave.
Pour melted chocolate over nuts& pretzels, mixing until the pretzels and nuts are completely covered.
Drop onto wax paper covered cookie sheets.
Make them as big or small as you want.
Cool in the fridge until set.
Once set, sit back and enjoy!
Do feel free to take all kinds of praise for these heavenly treats.","url":"https://recipe.bluelayer.org/recipe/38478/haystacks"},{"id":"38472","title":"Phipps Famous Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.
Roast the flour, watching it all the time until it is medium brown.
Turn the flour with a spatula to brown the other side.
The entire procedure takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well.
Chop the chocolate into chunks just a little smaller than a sugar cube.
Mix them into the dough, taking care you don't soften the chocolate too much.
Shape as desired.
Bake at 300F for 1 hour.
Cool, then store in an airtight container.
Yield depends upon size and shape.","url":"https://recipe.bluelayer.org/recipe/38472/phipps-famous-shortbread"},{"id":"38468","title":"Featherweight Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450F.
Sift first 6 ingredients into large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Add buttermilk and stir until dough forms.
Turn dough out onto floured surface; knead until smooth, about 8 turns.
Roll out dough to 1-inch thickness.
Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits.
Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
Transfer biscuits to large ungreased baking sheet.
Bake until golden, about 12 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38468/featherweight-buttermilk-biscuits"},{"id":"38460","title":"Chicago Public School Cafeteria Butter Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
sugars, granulated","directions":"Preheat oven to 350 degrees.
Cream butter and sugar until fluffy.
Mix in vanilla extract.
Mix in flour gradually.
Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
Flatten cookies with the bottom of a glass dipped in sugar if desired.
Bake until golden brown (approximately 12-15 minutes.
Makes about 2 dozen.","url":"https://recipe.bluelayer.org/recipe/38460/chicago-public-school-cafeteria-butter-cookies"},{"id":"38455","title":"Teatime Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9.
5 inches round, about 1/4 inch; thick.
Roll lightly with rolling pin to smooth top.
Using 3 inch diameter cookie cutter, cut out in 8 cookies.
Reserve scraps.
Repat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/38455/teatime-shortbread"},{"id":"38445","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Stir the softened butter and sugar together until well mixed.
Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
If you are real adventurous you can roll the dough out and use cookie cutters.
Preheat oven to 350.
Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet.
You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
I only make these at Christmas and you can decorate them with sprinkles if you like before baking.","url":"https://recipe.bluelayer.org/recipe/38445/shortbread-cookies"},{"id":"38416","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Combine all ingredients.
Knead into a round and cut a cross on top.
Bake on a cookie sheet at 400 degrees for 40 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38416/irish-soda-bread"},{"id":"38393","title":"Butter Crust","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Crumble mixture together just until dough forms.
Reserve and crumble 1/4 to 1/3 dough.
Press remaining dough in 9\" pie pan.
Bake at 375 degrees for 12-15 minutes.
Bake crumbs 10-12 minutes on cookie sheet.
Fill with desired filling.
Sprinkle crumbs over top.","url":"https://recipe.bluelayer.org/recipe/38393/butter-crust"},{"id":"38392","title":"Julias No-Bake Peanut Butter Cookies","ingredients":"butter, salted
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"Melt the butter in a medium to large saucepan.
Add sugar, cocoa powder, and milk.
Keep heat at low until sugar melts completely.
Bring to a rolling boil for one minute, then remove from heat.
Add vanilla, peanut butter, and oatmeal immediately.
Mix well.
Drop cookies on a tray with waxed paper by the rounded tablespoon (or teaspooncute!).
Refrigerate for at least two hours.
These can be frozen as well.","url":"https://recipe.bluelayer.org/recipe/38392/julias-no-bake-peanut-butter-cookies"},{"id":"38391","title":"Easy Candied Walnuts","ingredients":"nuts, walnuts, english
syrups, corn, light
sugars, granulated
salt, table","directions":"Set oven to 325F.
Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
Spread the nuts on the baking sheet (some nuts will stick together).
Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
Cool completely on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/38391/easy-candied-walnuts"},{"id":"38389","title":"Scotch Shortbread I","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift dry ingredients over unsalted, softened butter.
Cut in butter until completely incorporated.
Knead dough on floured surface until soft, about 2 minutes.
Roll dough into 2 cylinders and cover with plastic wrap.
Chill one hour.
Preheat oven to 350 degrees F (180 degrees C).
Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter.
Bake for 5 minutes on ungreased cookie sheet.","url":"https://recipe.bluelayer.org/recipe/38389/scotch-shortbread-i"},{"id":"38370","title":"Chocolate Chip Oatmeal Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Cream together the butter and sugar in a bowl.
Then mix in the vanilla extract.
Add the all purpose flour and mix well.
Mix together baking soda and the water, and then add that to the batter.
Stir in the oats and the chocolate chips.
Put the batter onto a cookie sheet by spoonfuls (no need to grease anything) bake at 350 for about 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/38370/chocolate-chip-oatmeal-cookies"},{"id":"38354","title":"Caramelized Walnuts","ingredients":"nuts, walnuts, english
honey
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table","directions":"Preheat oven to 325 F .
Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
Combine honey, water and oil in a skillet and bring to boil.
Reduce heat to medium and stir in walnuts.
Cook, stirring frequently until all liquid has evaporated, about 1 minute.
Transfer nuts to a bowl.
Combine sugar and salt and toss with nuts.
Spread nuts on a cookie sheet to cool and dry.
Store in an airtight container.
If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!","url":"https://recipe.bluelayer.org/recipe/38354/caramelized-walnuts"},{"id":"38330","title":"Honey Candy Rolls - No Bake Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
honey
vanilla extract
oats
cookies, vanilla wafers, lower fat","directions":"Mix all ingredients in bowl.
Roll into balls.
Refrigerate.
Enjoy!!!
!","url":"https://recipe.bluelayer.org/recipe/38330/honey-candy-rolls-no-bake-cookies"},{"id":"38323","title":"Jolly Old Nob Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, oats, sugar, salt, baking powder, and cinnamon in the bowl of a food processor fitted with a blade attachment.
Pulse 15 to 20 times, until the oats are coarsely ground.
Add butter and pulse another 8 to 10 times, until large pieces are no longer visible.
Add milk and pulse until a sticky dough forms, about 12 to 15 more times.
Shape dough into a flat disk, cover in plastic wrap, and refrigerate until firm, at least 1 hour.
Heat oven to 375 degrees F and arrange a rack in the middle.
Place dough on a lightly floured work surface and roll out to 1/4-inch thickness.
Cut dough into 3-inch round cookies and place on baking sheet.
Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
Bake cookies until edges are golden brown and centers are no longer soft, about 15 to 20 minutes.
Remove to a wire rack and cool completely.
Repeat with remaining dough.","url":"https://recipe.bluelayer.org/recipe/38323/jolly-old-nob-cookies-recipe"},{"id":"38320","title":"Seed Jumble Cookies","ingredients":"syrup, maple, canadian
sweetener, syrup, agave
vanilla extract
nuts, almonds
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients.
Pour the wet mixture over the dry and stir to combine well.
The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).
Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
May be frozen.","url":"https://recipe.bluelayer.org/recipe/38320/seed-jumble-cookies"},{"id":"38316","title":"Almond Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
nuts, almonds","directions":"Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
Add butter and massage into dry mixture with your fingers (or in food processor by pulsing).
If using a food processor, put mixture in a bowl.
Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated.
Pour onto lightly floured working surface and knead for 1 minute.
to completely incorporate mixture.
Dough will be \"tacky\" but NOT \"sticky\" or \"shaggy\".
Place on parchment or waxed paper and hand form into a circle (approx.
8 inches in diameter) and about 1 inch high (or thick).
Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds.
Bake for 17 to 22 minutes at 375F in a preheated oven.
Edges of scones will have a light brown color when done.","url":"https://recipe.bluelayer.org/recipe/38316/almond-buttermilk-scones"},{"id":"38313","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
BY HAND:.
Stir dry ingredients together.
Cut in cold butter with pastry blender, fork, or hands until mixture resembles a course meal.
Mixing with a fork, add enough milk to form a soft dough.
Work gently with fingers and turn out onto a lightly floured board.
Quickly bag into 1/4-inch thickness.
Fold over in 3 layers and pat again into 1/2-inch thickness.
Cut out with desired cutter and bake, close together, on ungreased cookie sheet for 12-20 minutes, until evenly browned.
BY PROCESSOR:.
Place dry ingredients and butter in processor.
Use quick pulses to create coarse, sandy texture.
Add milk and process until ball is formed, adding more liquid if necessary.
Continue with recipe as directed in step 3.","url":"https://recipe.bluelayer.org/recipe/38313/baking-powder-biscuits"},{"id":"38304","title":"A Big Dose of Lime Snowball Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees.
In a medium bowl combine the flour and cornstarch and blend well.
Set aside.
In a larger mixing bowl, using electric mixer, beat the butter and 1/2 cup confectioner's sugar until light and fluffy.
Mix in the fresh lime juice, lime zest, and lime oil if using.
Beat in the flour mixture until smooth.
Refrigerate cookie dough until just firm, approximately 45 minutes.
Line two aluminum baking sheets with parchment paper.
Butter a measuring spoon and measure out a scant 1 tablespoon of the dough.
Form into balls and place on the prepared baking sheets.
Space the cookies 1\" apart.
Bake cookies for about 23 minutes or until browned on bottom and golden brown on top.
Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
Cool the cookies completely on baking sheet.
Yield is estimated.","url":"https://recipe.bluelayer.org/recipe/38304/a-big-dose-of-lime-snowball-cookies"},{"id":"38288","title":"Old Fashioned Ginger Cakes","ingredients":"molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
water, bottled, generic
salt, table
spices, cinnamon, ground","directions":"Preheat oven to 350.
Sift together the flour, salt, ginger, and cinnamon.
Stir the soda into the molasses.
Melt the butter in the boiling water.
Turn both wet mixtures into a bowl and stir in the flour mixture.
Add more flour if needed, but keep the dough as soft as can be handled.
Drop by teaspoonfuls unto an greased cookie sheet.
Bake until just turning brown at the edges.
This recipe will make about twenty cakes.","url":"https://recipe.bluelayer.org/recipe/38288/old-fashioned-ginger-cakes"},{"id":"38279","title":"Mexican Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, cake, enriched
salt, table
nuts, pecans","directions":"Cream butter, sugar, and vanilla until fluffy.
Add flour and salt and blend.
Fold in nuts.
Place tbsp full on cookie sheet.
Pat down or press with fork.
Bake at 350 degrees (175 C.) for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/38279/mexican-cookies"},{"id":"38269","title":"Jeweled Lace Cookies","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
oats
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Position racks in the upper and lower thirds of the oven and preheat to 325F Grease 2 cookie sheets.
In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes.
Remove from the heat.
In a bowl, whisk together the oats, flour and salt.
Stir into the pot, then stir in the cranberries and pistachios.
Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets.
Bake until bubbly and a shade darker, 9 to 10 minutes.
Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula.
Let cool completely.
TIP : having a hard time removing your cookies?
Pop the pan back in the oven for a minute to soften them.","url":"https://recipe.bluelayer.org/recipe/38269/jeweled-lace-cookies"},{"id":"38256","title":"Cookie in a Jar","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
spartan, real semi-sweet chocolate baking chips,
oats
sugars, granulated","directions":"r>In a 1 quart jar, layer the ingredients in the order listed.
Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream 1/2 cup margarine until light and fluffy.
Mix in 1 egg and 2 tablespoons water.
Add the entire contents of the jar, and stir until well blended.
Drop by rounded spoonfuls onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in preheated oven.
Remove from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/38256/cookie-in-a-jar"},{"id":"38253","title":"Alex's Melt In Your Mouth Chocolate Chips Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Cream the butter and white sugar, add in peanut butter, vanilla extract, and maple syrup.
Add in both the light and dark brown sugar.
Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter.
Combine dry ingredients and sift into wet mix thoroughly.
Add in chocolate chips and peanuts, if you like.
This batter is very good with white chocolate chips and even better with butterscotch chips!
Use a tsp.
to measure the cookies size and bake for about 8-10 min.
Bake at 375","url":"https://recipe.bluelayer.org/recipe/38253/alexs-melt-in-your-mouth-chocolate-chips-cookies-recipe"},{"id":"38215","title":"Cheesy Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"Combine all dry ingredients in a mixing bowl.
Stir in 1 Tbsp oil and water.
(It already smells heavenly, doesnt it?)
Knead a few times till smooth.
Cover and let rise for 20 minutes.
Pat dough 1/2 thick on a greased cookie sheet.
Brush with remaining tablespoon of olive oil (I just use my hand, but if you have an aversion to touching oil, feel free to use a pastry brush.)
Sprinkle with cheeses.
Bake at 425 F for about 12 minutes or until lightly browned.
Try not to eat the entire batch by yourself (not that I have ever done that of course, just speaking hypothetically.)","url":"https://recipe.bluelayer.org/recipe/38215/cheesy-focaccia-bread"},{"id":"38214","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Preheat oven to 350 F. Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often.
Sift in cornstarch and mix.
Sift in all purpose flour and salt and mix until dough comes together (it will be soft).
Stir in vanilla.
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 11 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/38214/shortbread-cookies"},{"id":"38213","title":"Basic Biscuits Recipe","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 325F.
Cream butter and sugar.
Stir in flour and mix until it forms a ball.
Turn out onto a a lightly floured surface and roll to about 5mm thick.
cut out using cookie cutters.
Arrange on baking sheet and bake until golden brown.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/38213/basic-biscuits-recipe"},{"id":"38210","title":"Simple Pumpkin Cookies","ingredients":"sugars, granulated
pumpkin, raw
oil, olive, salad or cooking
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
raisins, seeded","directions":"Combine raw sugar, pumpkin, oil and vanilla.
Add remaining ingredients, mix well.
Drop dessertspoons of mixture on greased oven trays.
Bake in moderate oven (180C/350F), for 20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38210/simple-pumpkin-cookies"},{"id":"38204","title":"Best Buttermilk Raisin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 400F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix.
Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper.
Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.","url":"https://recipe.bluelayer.org/recipe/38204/best-buttermilk-raisin-scones"},{"id":"38203","title":"Chocolate Milk Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Pour into 2 tall glasses and serve immediately.
*Cook's Note: For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies, or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/38203/chocolate-milk-shake"},{"id":"38195","title":"Crescent Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
sugars, granulated
nuts, walnuts, english
spices, cinnamon, ground","directions":"Cut the butter into the flour and mix until the mixture resemble coarse crumbs.
Stir in the sour cream.
Cover and refrigerate cough overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Combine the sugar, chopped nuts and cinnamon.
Divide chilled dough into quarters.
On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick.
Cut into wedges and sprinkle with the nut mixture.
Roll up into crescent shapes, starting with the wide end first.
Sprinkle cooled cookies with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/38195/crescent-tarts"},{"id":"38181","title":"Powered-Sugar Pecan Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"Put the pecans in a food processor and pulse until coarsely ground.
Add the butter and pulse until combined.
Mix in the sugar and vanilla.
Add the flour and salt and pulse just to combine.
Press the dough into a ball and wrap in plastic.
Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
Preheat the oven to 350 degrees.
Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands.
Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter.
Place on a baking sheet lined with parchment paper.
Bake until browned on the bottom, about 12 minutes.
Let cool completely.
Sift the confectioners' sugar over the cookies.","url":"https://recipe.bluelayer.org/recipe/38181/powered-sugar-pecan-cookies"},{"id":"38177","title":"Extra Quick Drop Cookies in Waffle Iron","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
salt, table","directions":"Cream margarine until light - then beat in sugar.
Add eggs or Eggbeaters, vani lla and dry ingredients.
Beat until well mixed.
Heat waffle iron about 5 minutes.
Spray waffle iron each time a new batch of cookies is baked with and pan coating to prevent sticking.
Drop a heaping teaspoon of dough onto each section of waffle iron do not spread out dough, bake 2- 3 minutes.
These may be baked on a greased cookie sheet also for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/38177/extra-quick-drop-cookies-in-waffle-iron"},{"id":"38162","title":"How to Make Your Own Almond Meal & Almond Flour","ingredients":"nuts, almonds
water, bottled, generic","directions":"For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes.
Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.
Dry the almonds off or let them air dry-- water will turn those babies into almond butter!
You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step!
If the almonds are ground too hard and too consistently, you will end up with almond butter.
Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil.
If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.
Empty the unit's contents into an airtight container.
Stir with a fork or small whisk to remove any oil dispersion or lumps.
For best storage, keep refridgerated.
Why?
At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by.
Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.
ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds!
Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.","url":"https://recipe.bluelayer.org/recipe/38162/how-to-make-your-own-almond-meal-almond-flour"},{"id":"38116","title":"Peanut Butter Buckeyes","ingredients":"butter, salted
butter, without salt
vanilla extract
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment paper; set aside.
In a large bowl, beat together, peanut butter, butter, vanilla extract and powdered sugar until it pulls away from the side of the bowl and becomes crumbly.
Take about a teaspoon size amount of dough and roll into a ball, place the ball onto the prepared cookie sheet.
Repeat this process until no dough remains.
Add a toothpick into each ball and place in the freezer for 30 minutes.
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
Dip the balls 3/4s of the way, one at a time, in the melted chocolate.
You want to leave a little bit of the peanut butter showing on top (buckeye look).
Remove excess chocolate.
Place back onto parchment lined cookie sheet.
Remove toothpick.
Smooth over holes (I didnt ).
Refrigerate until firm.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38116/peanut-butter-buckeyes"},{"id":"38112","title":"Melted Sugar Glue for Candy Houses","ingredients":"sugars, granulated
sugars, granulated","directions":"Pour sugar into a heavy pot.
Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes.
Watch closely to avoid burning, and be very careful handling it because it is extremely hot.
Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.","url":"https://recipe.bluelayer.org/recipe/38112/melted-sugar-glue-for-candy-houses"},{"id":"38109","title":"Best Chunky Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
raisins, seeded
currants, zante, dried
nuts, almonds
alcoholic beverage, distilled, rum, 80 proof","directions":"In microwave or double boiler, melt chocolate.
Add raisins and currants, rum or vanilla, and nuts.
Combine well.
Drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop.
Refrigerate for 30 minutes, then store in a Ziploc bag in a cool place.","url":"https://recipe.bluelayer.org/recipe/38109/best-chunky-candy"},{"id":"38108","title":"Processor Cinnamon Cookies","ingredients":"oil, canola
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Process oil, sugar, and water until the sugar is completely dissolved.
Add cinnamon, salt, and vanilla, and process again.
Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
Bake cookies at 350 F for approximately 15 minutes.
Adjust for altitude as need be.
Cool on wire rack, store in air-tight container or refrigerator.
They will keep nicely for quite a while.","url":"https://recipe.bluelayer.org/recipe/38108/processor-cinnamon-cookies"},{"id":"38106","title":"Buttery Garlic Basil Sprouted Wheat Croutons","ingredients":"wheat germ, crude
butter, without salt
spices, garlic powder
spices, basil, dried
spices, oregano, dried","directions":"Preheat oven to 300F
Cut bread slices into desired sized cubes.
Place bread cubes into a large bowl.
In a small microwave safe dish, melt butter for about 20 seconds (time may vary, just melt the butter)
Add seasonings to butter, wisk well with a fork.
Slowly drizzle butter mix onto bread cubes while tossing bread cubes around.
So they are evenly coated.
Continue to toss around for about a minute.
On 2 seperate baking/cookie sheets lined with parchment paper (it just helps with clean up) place cubes in a single layer.
You dont want to overcrowd them.
Coking one batch at a time, bake 15 minutes, toss about cookie sheet and bake another 15 min.
You may need additional or less time.
They r done when browned and crispy.
Let cool.
Serve right away or store in an airtight container or ziplock bag.
Makes about 4-5 cups croutons
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38106/buttery-garlic-basil-sprouted-wheat-croutons"},{"id":"38103","title":"Cookie Mix in a Jar V","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix together flour, baking soda and baking powder.
Layer ingredients in jar in order given in a 1 quart ''wide mouth'' canning jar.
Add the flour mixture last.
It will be a tight fit when you add the flour mixture so be sure to pack everything down firmly.
Instructions to attach to jar: M & M's Cookies 1.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add 1/2 cup margarine or butter softened at room temperature.
DO NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon vanilla.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2 inches apart.
DO NOT USE WAXED PAPER.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are slightly browned.
Cool on cookie sheet for about 5 minutes then remove to wire racks to finish cooling.
Makes 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/38103/cookie-mix-in-a-jar-v"},{"id":"38092","title":"Dedes Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
butter, without salt","directions":"Position the oven racks in the top and bottom thirds of the oven.
Preheat the oven to 375F.
Butter 2 baking sheets.
To make the dough, in a small bowl, combine the flour, salt, and cayenne.
Set aside.
In a heavy-duty mixer fitted with the paddle, cream the cheese and butter on medium speed until smooth and well combined.
Gradually add the flour mixture.
Mix on low speed until smooth.
(The dough can also be made in the bowl of a large food processor: grate the cheese with the grating blade, then transfer the cheese to a bowl and insert the metal blade.
Pulse the dry ingredients to combine, then add the butter and cheese.
Process until smooth.)
Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.
To shape the dough, work it in your hands; it should be soft and pliable (like Play-Doh).
Shape the dough into a cylinder and pack it into a cookie press fitted with the serrated ribbon disk.
Holding the cookie press at an angle to one of the prepared baking sheets, press the trigger twice, dragging the press away to make a long straw the length of the baking sheet.
Repeat until youve covered the sheet, spacing the ribbons of dough 1 inch apart.
Using a butter knife or offset spatula, cut each ribbon into 1- to 2-inch pieces.
Repeat with the remaining dough and the other baking sheet.
(If your cookie press extrudes the dough in fits and spurts, simply pick up the dough and reuse.)
Bake the cheese straws, rotating the baking sheets once, until lightly browned on the edges, about 20 minutes.
Remove the baking sheets to a rack to cool slightly.
Using an offset or slotted spatula, remove the individual cheese straws to cool completely.
Store the cheese straws at room temperature in an airtight container between sheets of waxed paper.
They will keep for 2 to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/38092/dedes-cheese-straws"},{"id":"38087","title":"Oatmeal and Pistachio Cookies","ingredients":"oats
nuts, pistachio nuts, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Pulse oats and pistachios in a mixer, leaving chunks of both (this adds a crunchy texture to the cookies).
Melt butter and coconut oil in the microwave, 10 seconds at a time.
Be careful not to overheat.
Beat the butter and sugars, running your beater up and down to add in air until the mixture is fluffy.
Spoon the oats and pistachio into the mix, followed by flour and baking soda.
(I prefer not to use mixers when adding in flour).
Chill the mixture for 30 minutes in the refrigerator.
This helps to hold the cookie dough together and allow the oats to soak up the butter and coconut oil.
I sometimes skip this step because Im impatient, so its ok if you do, too.
Preheat oven to 180 degrees C (355 degrees F).
Using your hands, scoop up dough and press onto a greased pan or baking sheet.
I find that smaller cookies hold better (about 2-inch diameter); if you make larger ones, they may turn out crumbly.
I usually squeeze the cookie dough together before placing on the baking tray because I feel like it holds together better.
Bake for 20 minutes or until slightly browned.
Notes: 1.
You may use gluten-free flour in place of all-purpose flour for a vegan option.
You may replace the 50 grams of butter with an additional 50ml of coconut oil.
If you do have lots of crumbs, dont fear because they make the perfect topping for oatmeal!","url":"https://recipe.bluelayer.org/recipe/38087/oatmeal-and-pistachio-cookies"},{"id":"38080","title":"Chewy Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide in half.
Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not over bake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/38080/chewy-ginger-cookies"},{"id":"38067","title":"Malt Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in an ungreased 8- or 9-inch cake pan Add the butter and stir until combined.
Using the back of a spoon to flatten the crumbs, press the mixture on the bottom and up the sides of the pan.
Allow the ice cream to soften in the container.
Place the ice cream into a large bowl.
Pour malted milk balls into the ice cream.
Using the back of a spoon, quickly press the malted milk balls into the ice cream.
Transfer the ice cream to the pie pan (with the crust already in it).
Smooth the top with the back of a spoon.
Freeze immediately.
Place the heavy cream, marshmallow fluff, malted milk powder, and chocolate syrup into a bowl
Beat with an electric mixer for 3-4 minutes, or until soft peaks form.
Spread the topping evenly over the pie.
Freeze for at least 2 hours.","url":"https://recipe.bluelayer.org/recipe/38067/malt-shop-pie"},{"id":"38057","title":"Cherry Cream Cheese Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
jams and preserves, apricot
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw","directions":"In a food processor or electric mixer, combine the flour, cream cheese, and butter.
With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.
Refrigerate for at least 1 hour or up to 24 hours.
Preheat oven to 375-degrees F. Butter a baking sheet.
Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 12x8-inch rectangle.
Spread each with 1/4 cup of the jam.
Top each with 1/2 cup coconut and 1/2 cup cherries.
Starting at the longer end, roll each up jelly-roll style.
Seal the seam with your fingers.
Cut each roll into 12 slices.
Place cookies on prepared sheet.
Slightly flatten each cookie so they are of even thickness.
Bake 25 minutes or until golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/38057/cherry-cream-cheese-cookies"},{"id":"38053","title":"Peanut Butter Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
egg substitute, powder
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Cream peanut butter and margarine, add sugars and mix well.
Add eggs and mix until creamy.
Add remaining ingredients.
Chill for one hour-I usually skip this step and chill between batches.
Drop by teaspoonful onto cookie sheets- do not flatten.
Bake at 325F for 15 minutes.
Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
Immediately after the cookies are completely cooled I always transfer them to an airtight container.
These cookies have always stayed soft and moist if they are stored in an airtight container.","url":"https://recipe.bluelayer.org/recipe/38053/peanut-butter-cookies"},{"id":"38049","title":"Black Sesame Lace Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
orange juice, raw
seeds, sesame seeds, whole, dried","directions":"Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes.
Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined.
Turn the speed down to low and add the flour and mix until well combined.
Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay.
Mix in the sesame seeds.
Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper.
(This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout.
Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack.
Gently remove the cookies from the parchment.
The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/38049/black-sesame-lace-cookies"},{"id":"38039","title":"Cheese Crackers","ingredients":"cheese, cheddar
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grate the cheese and allow to soften to room temperature.
Blend cheese, butter, flour, salt and pepper together.
Mix in Rice Krispies.
From into small teaspoon sized balls and place on ungreased cookie sheet.
Press with tines of fork to make crossed indentations.
Bake at 325 degrees for 18 minutes.
Time needed to soften cheese is not included in preparation time.","url":"https://recipe.bluelayer.org/recipe/38039/cheese-crackers"},{"id":"38012","title":"Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Lightly grease a cookie sheet.
Place flour in a bowl and add the butter cut into small pieces, Rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs.
Stir in the superfine sugar and chocolate chips.
Mix in enough milk to form a soft dough.
You may not have to use all the milk.
On a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick.
Cut the dough into 9 squares.
Place on cookie sheet spacing them well apart.
Brush with a little milk and bake in a preheated 425F oven for 10-12 minutes, until biscuits are risen and golden.
Let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.","url":"https://recipe.bluelayer.org/recipe/38012/chocolate-biscuits"},{"id":"37999","title":"Caramel Popcorn - No Bake - Yummo!","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Pop popcorn and remove any unpopped kernals.
Set aside.
You should have approx 20 cups of popped popcorn.
Place two or three baking trays or cookie trays on your bench top.
You'll spread the hot caramel coated popcorn onto these later.
Use the largest saucepan/stockpot or boiler that you can find.
Add the butter, brown sugar and syrup.
Over heat, bring to the boil and boil for approx 4-5 minutes.
Stir fairly constantly with a wooden spoon.
Remove from heat.
Add the bicarb soda and the vanilla essence.
Stir well.
Add half of the popcorn and quickly stir to coat in the hot caramel mix.
Add remaining popcorn and nuts(if you have chosen to add them as an optional extra).
Stir thoroughly to cover the popcorn evenly.
Work quickly.
Spread the popcorn over your baking dishes or cookie trays.
Break up clumps of popcorn with your wooden spoon.
After about a minute the popcorn should be cool enough to handle carefully.
Break up the popcorn to smaller sized pieces.
As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones.
Great for childrens parties.
(The flat based cones work best for this- much easier to place on your bench to cool).
Cool and store in an airtight container.
Will keep for about a week (if it lasts that long without being gobbled up!
).
UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'.
I haven't had this problem before and have made this popcorn recipe a dozen times.
Placed in a baking dish and heated at 120C for about 20 minutes.
Stirring every 5 minutes or so.
Really took away the stickiness and made the popcorn crunchy.","url":"https://recipe.bluelayer.org/recipe/37999/caramel-popcorn-no-bake-yummo"},{"id":"37992","title":"Acorns","ingredients":"butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375F (190C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.
Add flour and baking powder and mix well, using low speed.
Shape dough into 1-inch balls.
Slightly flatten by pressing balls onto un-greased cookie sheets; pinch tops to point to resemble acorns.
Bake for 10 to 12 minutes at 375F (190C).
Remove from oven and cool on wire racks.
In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.
Remove from heat; keep double boiler over water.
Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.
Cool to set chocolate.
Yield: 3 dozen.","url":"https://recipe.bluelayer.org/recipe/37992/acorns"},{"id":"37989","title":"Parmesan Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
parsley, fresh
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black","directions":"Put all but chicken in to a large one gallon zip-lock bag.
Put chicken in one piece at a time and coat well.
Put chicken on greased cookie sheet and bake for 45 minutes at 350*.","url":"https://recipe.bluelayer.org/recipe/37989/parmesan-chicken-tenders"},{"id":"37954","title":"Fish Cakes","ingredients":"sauce, fish, ready-to-serve
potatoes, raw, skin
lemon juice, raw
parsley, fresh
spices, thyme, dried
spices, onion powder
delallo, italian seasoned breadcrumbs,","directions":"Mix together all ingredients, except breadcrumbs.
Shape into cakes.
Coat with breadcrumbs.
Arrange onto a greased cookie sheet.
Bake into a preheated 350 degree (175 C.) oven, for 20 minutes.
Can be frozen and reheated by placing frozen fish cakes in preheated oven at 450 degrees (225 C.) for 18 to 20 minutes until hot.","url":"https://recipe.bluelayer.org/recipe/37954/fish-cakes"},{"id":"37945","title":"Bek's Baked Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table","directions":"Preheat the oven to 375F Butter 4 individual casserole dishes.
(If you choose to make one large crisp, you'll increase baking time by about 10 minutes.)
I often forget the butter.
No biggie.
I love to cook, but hate doing dishes, so I make this all in one pot.
In a medium pot (NO HEAT!)
combine apples and lemon juice and toss well to coat.
Add in the rest of the filling ingredients, brown sugar, white sugar, flour, cinnamon, nutmeg, and cloves.
Stir well to combine, breaking up any lumps of sugar or flour.
Pour equal amounts of apple mixture into the four casseroles.
They should be about half full.
Set aside.
In the same pan (see?
one less bowl to wash!)
melt the butter over medium lo heat.
Once butter is melted, turn off heat.
Add in remaining topping ingredients: oats, flour, brown sugar, cinnamon, salt, and nuts if you're using them.
Stir to combine well, again, breaking up any obvious lumps of sugar or flour.
**The topping should not be \"wet\", but if it seems TOO dry, and the butter does not seem to have coated all of the oats, then add in an additional tablespoon of butter.
It won't hurt anything.
Pour mixture equally over the apples in each dish.
They should be almost full, but not overflowing.
Place the dishes on a cookie sheet, just in case the filling does overflow.
Bake for 30 minutes (40 if you're making one big crisp).
Allow to cool, serve with milk, whipped cream, or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/37945/beks-baked-apple-crisp"},{"id":"37939","title":"Milk Sandwich Cookies with Cream Filling","ingredients":"wheat flour, white, cake, enriched
corn, sweet, white, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, canned, condensed, sweetened","directions":"Bring the butter and condensed milk to room temperature.
Combine the dry ingredients and sift.
Cream the butter, add condensed milk and mix well.
Remove and set aside 1 tablespoon of the mixture ( for the cream filling)
Add the dry ingredients all at once and fold in with a spatula.
Roll the dough into a 3-3.5 cm cylinder.
Wrap with plastic wrap and chill in the refrigerator to rest for at least 30 minutes.
Preheat the oven to 340F/170C.
Slice the dough to 5 mm thick and lay on a baking tray lined with parchment paper.
Bake for about 12-13 minutes at 340F/170C.
When they're done baking, cool the cookies on a rack.
When cool, stack the cookies in pairs.
Spread the cream filling between the cookies and lightly press.
They're done.","url":"https://recipe.bluelayer.org/recipe/37939/milk-sandwich-cookies-with-cream-filling"},{"id":"37935","title":"Peanut Butter Granola","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
raisins, seeded
butter, without salt
peanut butter, smooth style, without salt
sugars, brown","directions":"Combine the first 5 ingredients in a slow cooker.
Melt together the final 3 ingredients, and pour over oatmeal in cooker, and mix well.
Cover and cook on low for 1 1/2 hours stirring every 20 minutes.
Sprad onto cookie sheet, and when completely cooled break into chunks, and store in an airtight container, or serve when cooled.","url":"https://recipe.bluelayer.org/recipe/37935/peanut-butter-granola"},{"id":"37915","title":"One Giant Monster M&M Cookie.","ingredients":"butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
vanilla extract
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F degrees.
Spray baking sheet with nonstick spray or line with a silicone baking mat.
Set aside.
In a large mixing bowl, whisk the butter and sugars until creamed.
Add egg and vanilla mixing until well combined.
Stir in peanut butter then add flour, oats, baking soda and salt.
Fold in M&Ms until combined.
With a large spoon, scoop into a ball onto prepared baking sheet.
The dough will be sticky.
Make sure the cookie dough ball is tall and round.
Press the chocolate chips into the top of the cookie.
Bake for 20-22 minutes, until edges are lightly browned.
The center may appear undone, but it will set as the cookie cools.
Let cool ON the baking sheet for 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/37915/one-giant-monster-m-m-cookie"},{"id":"37908","title":"Honey Sesame Snaps","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
honey","directions":"Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper.
Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces.
Will keep in an airtight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/37908/honey-sesame-snaps"},{"id":"37897","title":"Ice Cream \"Boulders\"","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, toffee, prepared-from-recipe
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
ice creams, vanilla
sugars, granulated
water, bottled, generic
butter, without salt
cream, fluid, heavy whipping","directions":"Grind the cookies, toffee bars, chocolate candies, and chocolate peanut butter candies separately (not too fine) in a food processor and spread them out onto 4 plates.
Line a baking sheet with parchment paper or waxed paper.
Using a large ice cream scoop, scoop out a big, round \"boulder\" of ice cream and use 2 forks to roll it in one or more of the ground toppings to cover.
Carefully transfer the \"boulder\", with the forks, to the prepared baking sheet.
Continue to make as many \"boulders\" as you can.
Cover the baking sheet with plastic and put it in the freezer while you make the sauce.
Combine the sugar and the water in a heavy bottomed saucepan over medium heat.
Give it a stir.
Bring to a boil, reduce the heat and let it simmer, without stirring, until the syrup cooks down to a caramel, 10 to 15 minutes.
As the sugar caramelizes, you can swirl the pan for even color.
Remove from the heat.
Carefully add the butter (the sugar will bubble like crazy).
Then, wearing an oven mitt to protect your hand, stir.
Add the cream and stir until smooth.
Serve the \"boulders\" with the caramel sauce.","url":"https://recipe.bluelayer.org/recipe/37897/ice-cream-boulders"},{"id":"37881","title":"Oatmeal Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
oats
cream, whipped, cream topping, pressurized
syrups, corn, light
butter, without salt
vanilla extract","directions":"In a mixer with a paddle, combine dry ingredients.
In a separate bowl, stir together wet ingredients.
Blend wet mixture slowly into dry mixture.
Drop spoonfuls of batter, spaced 3\" apart, onto nonstick sheet pans and bake at 350F for 5-8 min or until golden brown.","url":"https://recipe.bluelayer.org/recipe/37881/oatmeal-lace-cookies"},{"id":"37843","title":"Churros","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated","directions":"Combine flour and salt; set aside.
Bring water to full rolling boil in large saucepan.
Remove from heat.
Add flour mixture all at once; stir until well blended.
Cool 5 min.
Meanwhile, place a medium-size star tip in pastry bag.
(Or, use cookie press fitted with a star-shaped attachment.)
Place dough in pastry bag; squeeze 6-inch lengths of dough onto wax paper.
Heat oil in large deep skillet on medium-high heat.
Add half of the dough strips; cook 5 min.
or until golden brown, turning occasionally.
Drain on paper towels.
Repeat with remaining dough strips.
Place churros on serving platter; sprinkle evenly with cinnamon sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37843/churros"},{"id":"37835","title":"Smoked Salmon Appy. W/ Heat & Sweet","ingredients":"fish, salmon, atlantic, wild, raw
mustard, prepared, yellow
pickles, cucumber, sour
cookies, graham crackers, plain or honey, lowfat","directions":"Spread 1/2 teaspoon or more of the mustard on a water cracker.
Top with desired amount of smoked salmon.
Top with a small gherkin.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37835/smoked-salmon-appy-w-heat-sweet"},{"id":"37829","title":"Mexican Wedding Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
sugars, powdered
butter, without salt
vanilla extract
sugars, powdered","directions":"In a medium sized bowl whisk together the flour, cornstarch and salt .
Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
Beat in the vanilla extract.
Add the flour mixture and beat until incorporated.
Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch (2.54 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart.
Bake for about 12 - 14 minutes or until the edges of the cookies start to brown.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper.
Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar.
Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).","url":"https://recipe.bluelayer.org/recipe/37829/mexican-wedding-cakes"},{"id":"37828","title":"Brune Kager (Ginger Cookies)","ingredients":"molasses
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
water, bottled, generic","directions":"Combine molasses, brown sugar and shortening in pan.
Heat and cook 4 minutes then cool to lukewarm.
Stir in 1 cup of the flour and the remaining ingredients.
Stir in remaining flour.
Roll out on a lightly floured surface until 1/8 inch thick or thinner.
Cut chosen shapes with cookie cutters.
Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
Bake at 375 F for about 5 minutes.
Watch closely so they don't burn.
Mrs. Skov adds that these cookies will keep in a tight container \"almost forever\" -- at least 2 months.","url":"https://recipe.bluelayer.org/recipe/37828/brune-kager-ginger-cookies"},{"id":"37826","title":"Julianna's Macaroon Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
milk, canned, condensed, sweetened
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt.
Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet.
Bake 15 to 17 minutes or until just golden on bottoms.
Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.","url":"https://recipe.bluelayer.org/recipe/37826/juliannas-macaroon-recipe"},{"id":"37810","title":"Biscotti alla Parmigiana","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
spices, rosemary, dried
salt, table","directions":"In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
Pulse until crumbly, but sticks together when pressed with fingers.
Pour onto a floured pastry board and gather into a ball.
Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
Line a baking sheet with a silpat mat or parchment paper.
Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
Gather dough scraps into a ball.
Roll out leftover dough and cut additional circles.
Continue until all the dough is used.
If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
Place in oven and bake 8 to 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/37810/biscotti-alla-parmigiana"},{"id":"37808","title":"Choca Blockas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 275*F.
Line two cookie sheets with parchment paper(or leave ungreased).
Sift flour, baking powder, and salt together in a small bowl and set aside.
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients and blend on low speed for 10 seconds.
Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes.
Scrape down bowl.
Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1 1/2\" apart on cookie sheets, and press them down lightly to form a flat bottom.
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the cookie sheet and cut it in half.
There should be no doughy strip in the center.
Allor the cookies to cool on a wire rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37808/choca-blockas"},{"id":"37796","title":"Fluffy Peanut Butter and Banana Doggie Treats","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
bananas, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 400 degrees.
Combine peanut butter, mashed banana and milk in bowl, and mix until smooth and all clumps are out.
Combine flour and baking powder in another bowl, and mix.
Gradually pour flour mixture into peanut butter, banana and milk mixture.
Mix well and knead until all lumps are out.
Roll dough out on well-floured surface and cut out shapes using cookie cutter.
Place cookies on greased cookie sheet.
Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/37796/fluffy-peanut-butter-and-banana-doggie-treats"},{"id":"37786","title":"White Chocolate Ricotta-Filled Cookies","ingredients":"nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cheese, ricotta, whole milk
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
orange juice, raw","directions":"Preheat oven to 350F (180C).
In a medium bowl, combine the hazelnuts and chocolate; mix well.
Generously grease 2 heavy-gauge baking sheets with the butter.
Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4 inch between each skin.
Sprinkle about 2 1/2 teaspoon of the hazelnut-chocolate mixture on each skin.
Bake 9 or 10 minutes, rotating the pans from bottom to top and back to front, until the skins are light golden brown on the edges (the chocolate will not melt).
Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done.
Cool to room temperature.
In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well.
Using approximately 1 tablespoon per cookie, center the ricotta mixture on the nut-chocolate side of the skins.
Top each with remaining skins, nut-chocolate side up.
Serve on a large platter garnished with mint sprigs or curled orange zest.","url":"https://recipe.bluelayer.org/recipe/37786/white-chocolate-ricotta-filled-cookies"},{"id":"37759","title":"Breakfast Cookies Recipe","ingredients":"butter, without salt
sugars, brown
sugars, granulated","directions":"Cream above ingredients together well.
Add in to sugar/butter mix the following and mix well:","url":"https://recipe.bluelayer.org/recipe/37759/breakfast-cookies-recipe"},{"id":"37756","title":"Peanut Butter Cheesecake Recipe","ingredients":"cookies, vanilla wafers, lower fat
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt
peanut butter, smooth style, without salt","directions":"Combine wafer crumbs, cocoa, powdered sugar and melted butter.
Stir in minced peanut butter chips and press onto bottom of 9 inch pan.
Use a springform pan for easy removal.
Beat cream cheese and lemon juice till fluffy.
Combine peanut chips and lowfat milk in saucepan and stir over medium heat till chips are melted.
Add in hot mix to cream cheese mix.
Whip cream till stiff and fold into peanut butter mix.
Pour into crust and refrigerateovernight.","url":"https://recipe.bluelayer.org/recipe/37756/peanut-butter-cheesecake-recipe"},{"id":"37745","title":"Pecan Treat Bar Cookie Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown","directions":"Combine:","url":"https://recipe.bluelayer.org/recipe/37745/pecan-treat-bar-cookie-recipe"},{"id":"37744","title":"Diva Diabetic's 'sorta Cereal'","ingredients":"nuts, walnuts, english
blueberries, raw
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"You can purchase mixed nuts pre-toasted, or you can toast them yourself by placing them on an ungreased cookie sheet and baking them in an oven pre-heated to 325 degrees for 7-10 minutes.
Remove from oven and let cool.
Toss the toasted nuts in a large bowl with the berries and cinnamon.
Divide in to 4 different small bowls or large mugs, and add 1/4 cup of milk per serving.","url":"https://recipe.bluelayer.org/recipe/37744/diva-diabetics-sorta-cereal"},{"id":"37712","title":"Toffee Bars","ingredients":"syrups, corn, light
butter, without salt
peanut butter, smooth style, without salt
sugars, brown
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Mix syrup, sugar, butter, and oatmeal together until well blended.
Press into cookie sheet.
Bake at 350 for 12 minutes.
In a bowl melt chips.
Stir in peanut butter.
Frost bars with the chocolate peanut butter mixture.","url":"https://recipe.bluelayer.org/recipe/37712/toffee-bars"},{"id":"37711","title":"Olive Oil Red Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Wash and slice potatoes, not too thinly.
Bring a medium size pot of water to a boil, add potatoes and cook until tender.
Remove from heat.
Drain water from pan, add olive oil, salt and pepper and mix gently.
Layer potatoes on a cookie sheet and bake at 475F for approximately 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/37711/olive-oil-red-potatoes"},{"id":"37704","title":"Baked Toaster-Like Pastries","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350.
Grease or flour a cookie sheet and set aside.
In a bowl, combine the flours (you can use whatever flour you want).
Add the margarine and cut into flour with pastry cutter or fork, adding water as needed.
Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
On one half of the rectangle, spread about a tablespoon and a half of filling, leaving an edge of dough visible.
Fold dough over to cover the jam and use a fork to connect the edges.
Place them on the cookie sheet and bake for 12-18 minutes.","url":"https://recipe.bluelayer.org/recipe/37704/baked-toaster-like-pastries"},{"id":"37681","title":"Grandma Rosy's Angel Buiscuts","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Add shortening to flour and next 4 ingredients till it is consistency of meal.
Dissolve yeast in the warm water and let rise 10 minutes or so.
Add flour mixture to yeast and mix until smooth.
Put in greased bowl, cover, and refrigerate.
(overnight?
).
Before baking, remove from Frig, roll out and use cookie cutter to make the biscuits.
and place on cookie sheet.
Let them rise 30 minutes.
Bake at 450 for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37681/grandma-rosys-angel-buiscuts"},{"id":"37676","title":"Vegan Fat Free Biscuits","ingredients":"oats
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.
whisk dry ingredients together, then stir in applesauce.
Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky).
Bake 8 -10 mins until lightly brown.
Smother in your favorite vegan gravy or top with jam.
They are especially good topped with a spinach \"cream\" sauce.
The oat flour makes them much more tender than wheat as there is no gluten.","url":"https://recipe.bluelayer.org/recipe/37676/vegan-fat-free-biscuits"},{"id":"37665","title":"Egg-Free Oatmeal Cinnamon Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
oats
spices, cinnamon, ground","directions":"Preheat oven to 355 F. Line a cookie sheet with parchment paper.
In a large bowl using an electric mixer, cream together the margarine, sugars and vanilla extract.
Add the flour and salt to the creamed mixture and beat well.
Mix the baking soda and the boiling water in a small bowl until the baking soda dissolves.
Add it to the cream mixture and beat well.
Add the oats and cinnamon chips and stir to combine.
Drop dough by teaspoon-sized scoops 1-2 inches apart on the cookie sheet.
Bake for 8-10 minutes or until just beginning to brown.
Be careful not to over-bake or cookies will become hard once cooled.
Allow cookies to cool on the cookie sheet for a couple minutes and then remove them to a wire rack to cool completely.
Makes about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/37665/egg-free-oatmeal-cinnamon-chip-cookies"},{"id":"37653","title":"Dragonfly's Vegan Ribs","ingredients":"vital wheat gluten
water, bottled, generic
soup, beef broth or bouillon canned, ready-to-serve
leavening agents, yeast, baker's, active dry
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sauce, barbecue","directions":"Mix the gluten with the broth and bouillon.
Using a fork, make a well in the center and add the water all at once.
(Add more if you live in a dry area, less of you don't, hence the different amount).
Mix fast, rapidly incorporating all the gluten.
Dust a flat surface, dust your hands and lightly dust the gluten lump.
Knead till rubbery and smooth.
Use more flour if you need to.
Flatten the gluten out with the tips of your fingers.
Melt the tahini in the microwave or on the stove.
You want it to be smooth, slightly warm and easy to spread.
Using just your fingertips, poke the melted tahini into the surface of the gluten.
Turn over the gluten and repeat.
It won't actually knead into the gluten, but till work in a bit and sit on the surface.
Slice the gluten into strips.
The thicker the strip, the chewier the rib, the thinner the crispier.
Your choice.
Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.
When the under side is golden, flip them over and bake some more.
You want a crispy product.
They should puff up at first and flatten as they are browning up.
You can add sauce to each side as they are browned up, or add it at the end.
We like a small amount of sauce, but you can drench yours, if you like.","url":"https://recipe.bluelayer.org/recipe/37653/dragonflys-vegan-ribs"},{"id":"37649","title":"Bacon Wrapped Water Chestnuts","ingredients":"water, bottled, generic
bacon, meatless
catsup
sugars, brown","directions":"Drain water chestnuts and place on paper towels to remove moisture.
(I sometimes will cut the water chestnuts in half if very large.)
Cut bacon into halves.
Wrap half slice of bacon around a water chesnut and hold it in place with a toothpick.
Place on a cookie sheet.
Bake at 350 degrees for 30 minutes.
While baking, mix ketchup and brown sugar together.
Remove pan from the oven, and pour the mixture over each water chestnut.
Return to the oven and cook for 10-15 minutes more.
Best if served warm.","url":"https://recipe.bluelayer.org/recipe/37649/bacon-wrapped-water-chestnuts"},{"id":"37614","title":"Food Processor Biscuits to Die For","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees.
Place ingredients in food processor work bowl and pulse until blended into a big ball.
Take out and pat on floured surface, using a light touch to roll or pat into a 3/4 inch-thick-mass.
Cut into circles or other shapes.
Place close together on a heavy cookie sheet.
Bake 6 minutes, watching biscuits carefully.","url":"https://recipe.bluelayer.org/recipe/37614/food-processor-biscuits-to-die-for"},{"id":"37594","title":"Bacon....only BETTER!","ingredients":"bacon, meatless
sugars, brown
spices, chili powder","directions":"This is a super easy recipe that is a wondeful way to make breakfast special.
Preheat your oven to 400 degrees.
You will need tinfoil, parchment paper, non-stick cooking spray, a cookie sheet and a metal rack like a cookie cooling rack that is oven safe.
Cover your cookie sheet with tinfoil making sure the tinfoil folds over the edges of your cookie sheet.
Trust me this will make clean up so much easier.
Line the inside of the cookie sheet with parchment paper to soak up the bacon grease.
If you dont have parchment paper you can put down a layer of salt in the cookie sheet to soak up the bacon grease.
This keeps it from spalttering inside your oven.
Spray the rack with non-stick spray and lay it on the cookie sheet.
It should fit inside the edges of the sheet pan.
I use 24 ounces of thick cut bacon because when I make this I want a bunch of it but you can use any amount you want.
Put a cup of brown sugar in a shallow bowl, pan or plate.
I use a pie plate but a sheet pan would work really well.
I like to use something with a lip on it so that the sugar mixture doesnt get everywhere.
Add the chili powder to the sugar and mix well with a fork, whisk or your hands.
Dredge the bacon in the sugar mixture making sure every bit of the bacon is covered in a nice thick layer.
Lay the bacon slices close together on the rack.
If you have a tiny 21 inch oven like me youll have to cook the 24 ounces in a couple of batches.
Oh how I envy those of you with bigger ovens.
Bake it for about 40 minutes checking every once in while as baking times are approximate.
See the aforementioned lament regarding tiny ovens.
You want the bacon done and not burned.
When its done remove from the oven and try to keep from eating it all at once.
Its hard.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37594/bacon-only-better"},{"id":"37567","title":"Healthy Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
sweetener, syrup, agave
wheat germ, crude","directions":"-Mix agave, and sugars together.
-Add Egg Whites.
-Mix in Baking Powder, Wheat Germ, Salt, and Vanilla.
-Add Oatmeal.
-Add Flour 1/2 C at a time.
-Put cookies on cookie sheet and add chocolate chips to the top of the cookies.
-Bake 11-15 minutes.
-Enjoy!","url":"https://recipe.bluelayer.org/recipe/37567/healthy-chocolate-chip-cookies"},{"id":"37555","title":"Chocolate Covered Raisin Cookie Mix in a Jar","ingredients":"sugars, granulated
sugars, brown
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Layer ingredients in order given in a quart size wide-mouth canning jar.
Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
Attach these instructions to the jar:
Chocolate covered Raisin Cookies.
Empty cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla.
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut sized balls.
Place 2 inches apart on a parchment-lined cookie sheet.
DO NOT USE WAXED PAPER.
Bake at 375F for 13 to 15 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Yield: 2 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/37555/chocolate-covered-raisin-cookie-mix-in-a-jar"},{"id":"37547","title":"Cranberry Ice-Cream Squares with Chocolate-Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
ice creams, vanilla
cranberry sauce, canned, sweetened
orange juice, raw","directions":"In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap.
In a large bowl of an electric mixer, beat the ice cream with the paddle attachment until it is softened.
Add the cranberry sauce and the liqueur, and beat the mixture until it is just combined.
Spread the ice-cream mixture over the cookie crust, sprinkle the top with the remaining cookie crumbs.
Place in the freezer, covered for 6 hours, or until it is firm.
Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter.
Unmold the dessert onto the platter, discarding the plastic wrap.
Cut into squares with a serrated knife and serve.","url":"https://recipe.bluelayer.org/recipe/37547/cranberry-ice-cream-squares-with-chocolate-cookie-crust"},{"id":"37546","title":"Shortbread Cookies","ingredients":"sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table","directions":"Cream butter& corn starch.
Add icing sugar& cream again.
Add flour, salt.
Mix well.
Shape into small balls by rolling in palm of hand.
Place on ungreased cookie sheet and flatten slightly.
Bake at 300 degrees for about 20 minutes.
It has been awile since I made these so I can't remember how many it makes.","url":"https://recipe.bluelayer.org/recipe/37546/shortbread-cookies"},{"id":"37490","title":"Amy's Butter Chicken","ingredients":"spices, garlic powder
spices, onion powder
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
parsley, fresh
spices, paprika
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Crush the Ritz crackers into crumbs (I use a Ninja for this step).
Add all of the seasonings to the crushed Ritz crackers in a shallow bowl and mix well.
Remove about half of the crushed cracker/seasoning mixture and reserve for another use.
Place each strip of chicken in the crushed cracker/seasoning mixture and coat well using a spoon.
Place the coated chicken strips on a cookie sheet coated with foil sprayed with Pam.
Once all of the chicken strips are coated and placed on the cookie sheet, cut the stick of butter into small pieces and tuck butter between the chicken strips and around the outside edge of the pan.
Bake the chicken at 350 for 20 minutes; flip it and bake for 20 minutes longer,.","url":"https://recipe.bluelayer.org/recipe/37490/amys-butter-chicken"},{"id":"37428","title":"Vegan Whole Wheat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vinegar, cider
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F Fahrenheit
Mix all dry ingredients together in a large mixing bowl
Mix all wet ingredients together in another bowl
Mix wet ingredients into dry ingredients
Fold in chocolate chips
Scoop out tablespoons of dough and place on cookie sheet (these cookies are small, so I counted 2 cookies as one serving)
Bake for 10 minutes","url":"https://recipe.bluelayer.org/recipe/37428/vegan-whole-wheat-chocolate-chip-cookies"},{"id":"37426","title":"Peanut Brittle - Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In a 3 quarts (2850 ml) casserole dish (not metal), combine syrup, sugar, and peanuts.
Microwave on high for 12 minutes.
Stir in butter and vanilla.
Cook on high for 4 minutes.
Stir in baking soda.
Pour onto buttered cookie sheet; cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/37426/peanut-brittle-microwave-peanut-brittle"},{"id":"37423","title":"Strawberry Almond Butter","ingredients":"butter, without salt
sugars, powdered
strawberries, raw
nuts, almonds
salt, table","directions":"Cream the butter with powdered sugar in food processor until light and fluffy.
Add strawberries and puree.
Add almonds and salt and pulse to mix well.
Serve with waffles, crepes, toast, cake, good on cookies too!","url":"https://recipe.bluelayer.org/recipe/37423/strawberry-almond-butter"},{"id":"37409","title":"Best Butter Sugar Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vanilla extract","directions":"Cream butter, add vanilla, salt and sugar.
Add one cup of flour at a time.
Bake 350 for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37409/best-butter-sugar-cookies"},{"id":"37397","title":"Peanut Butter Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
candies, semisweet chocolate","directions":"For Crust: Preheat oven to 325 degrees.
Butter a 9 inch diameter tart pan with removeable bottom.
Mix cookie crumbs and butter in medium bowl until moist clumps form.
Press mixture onto bottom and up sides of prepared tart pan.
Bake until set, about 10 minutes.
Cool completely.
For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
Whisk half of the whipped cream into peanut butter.
Fold in remaining whipped cream.
Transfer 3 tablespoons filling to a small bowl and reserve.
Spread remaining filling in crust.
Melt chocolate in top of double boiler.
Whisk in reserved 3 tablespoons filling.
Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
Pipe chocolate mixture in a spiral atop filling.
Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
Move knife over 2 inches; begin at edge of tart and draw knife toward center.
Repeat to form a web pattern.
Chill until cold.
Can be made 2 days ahead.
Keep chilled.","url":"https://recipe.bluelayer.org/recipe/37397/peanut-butter-cream-tart"},{"id":"37388","title":"Pecan Tassies Recipe","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Cream softened cheese and butter together.
Blend in flour.
Refrigeratedough at least 1 hour.
Cream 2 Tbsp.
butter and brown sugar together.
Add in salt, vanilla and 2 Large eggs; beat well.
To create cookies, make 48 balls of chilled dough and spread in small greased muffin tins.
Sprinkle each cookies with a few minced pecans; place 1 tsp.
of filling on each, then sprinkle with a few more pecans.
Bake at 350 degrees for 12 to 15 min.
Remove for tins immediately.","url":"https://recipe.bluelayer.org/recipe/37388/pecan-tassies-recipe"},{"id":"37356","title":"Chili Nuts","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
spices, chili powder
salt, table
spices, paprika
spices, pepper, red or cayenne","directions":"Place peanuts in a shallow roasting pan or use a cookie sheet.
Pour oil over the nuts, stirring well.
Roast peanuts art 350 degrees for 35 minuted or until browned.
Drain on paper towels.
Combine chili powder and remaining 3 ingredients.
Sprinkle over peanuts and stir until coated.","url":"https://recipe.bluelayer.org/recipe/37356/chili-nuts"},{"id":"37347","title":"Maple-Pecan Sandies","ingredients":"nuts, pecans
oats
rice flour, white, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract","directions":"Preheat oven to 350F.
Spread 1 cup pecans on baking sheet and bake until lightly toasted, 8 to 10 minutes.
Remove from oven; cool slightly.
Lightly brush two baking sheets with oil or line with parchment paper; set aside.
In food processor, finely grind toasted pecans.
Add oats, flour, salt, cinnamon and nutmeg.
Pulse on/off several times to combine ingredients.
Scrape down sides of bowl with rubber spatula and pulse on/off 2 more times to thoroughly combine.
Transfer mixture to large bowl.
In medium bowl, mix maple syrup, oil and vanilla.
Add oil mixture to flour mixture and stir until well blended.
Roll 1 tablespoon dough into a ball and flatten to form cookie about 1 3/4 inches in diameter.
Press a pecan half in center of each cookie.
Place cookies on prepared baking sheets, spacing about 1 inch apart.
Bake until undersides are lightly browned, about 10 minutes.
Transfer cookies to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/37347/maple-pecan-sandies"},{"id":"37330","title":"Authentic Scottish Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
potatoes, raw, skin
sugars, powdered","directions":"Put all ingredients in a large bowl and work with fingers till mix is completely blended, five to ten min.
Pat into a nine by nine inch cake pan and prick surface with a fork.
Bake at 325 degrees for approx- imately 1 hour or possibly till light brown.
Cut into 1\" squares immediately after removing from oven to prevent crumbling.
Let cold before removing.
Allow to age four to five days before serving.
/COOKIES","url":"https://recipe.bluelayer.org/recipe/37330/authentic-scottish-shortbread-recipe"},{"id":"37325","title":"Simple Cut Cookies In 10 Minutes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
egg substitute, powder","directions":"Preparation: Let the butter warm to room temperature.
Beat the egg.
Also measure out the ingredients.
Cream the butter and combine it with the sugar.
Add the beaten egg and lightly mix it in with the sugar and butter.
Then add the flour and bring the dough together with your hands.
(You don't have to sift the flour).
Preheat the oven to 170C.
Roll out the dough, cut out the cookies with whatever shaped cutters you like, and arrange them on parchment paper.
Bake the cookies in the oven for 15 minutes and they're done.
I tried making these cookies with milk (1 tablespoon~) instead of egg.
They tasted delicious.","url":"https://recipe.bluelayer.org/recipe/37325/simple-cut-cookies-in-10-minutes"},{"id":"37321","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, sugar, salt, baking powder and cream of tartar.
Cut in butter until fine.
Add milk, stirring quickly with a fork, just to moisten.
Knead gently on a floured board.
(Don't handle any more than you have to-- just enough to blend the ingredients)
Roll out to 1 inch thick and cut out biscuits.
(A drinking glass works well for this.)
Bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/37321/baking-powder-biscuits"},{"id":"37314","title":"Cannoli Filling","ingredients":"cream, whipped, cream topping, pressurized
cheese, ricotta, whole milk
sugars, granulated","directions":"Whip the cream until stiff, add the sugar.
Now you can add the candied fruit or the chocolate chips, or whatever you like!
Fill the shells and dip ends in the grated chocolate.
Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used.
Dust the cannoli with confectioners sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/37314/cannoli-filling"},{"id":"37311","title":"Swedish Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Cut butter into flour until it resembles cornmeal.
Stir in cream until combined.
Turn out onto a lightly floured surface.
Roll to 1/8 inch thickness.
Cut into circles using a 2 inch round cookie cutter.
Before baking, prick with a fork and sprinkle with sugar.
Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
Note: I like recipe #19353 Vanilla Butter Cream Frosting,","url":"https://recipe.bluelayer.org/recipe/37311/swedish-tea-cookies"},{"id":"37298","title":"Granola","ingredients":"sugars, brown
water, bottled, generic
honey
vanilla extract
salt, table
oats
nuts, almonds","directions":"Preheat oven to 275 degrees F.
Line 1 cookie sheets with parchment paper, set aside.
Cook brown sugar and water in microwave until sugar is 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.
Stir in honey.
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.
You may choose to add in dried fruit.
When granola has cooled completely, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37298/granola"},{"id":"37281","title":"Applesauce Oatmeal Drops","ingredients":"sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oats
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Mix sugars and add applesauce.
Sift together dry ingrediants and stir in.
Add oats and raisins.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake at 375F (190C) about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37281/applesauce-oatmeal-drops"},{"id":"37265","title":"Snickerdoodles","ingredients":"shortening, vegetable, household, composite
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 400 degrees.
In a large mixing bowl, beat together the shortening and sugar until smooth.
Add the buttermilk and vanilla, again beating until well combined.
Add the nutmeg/cinnamon, flour, baking soda, and salt to the wet ingredients and beat until the mixture forms a cohesive dough.
Place about 1/2 cup cinnamon-sugar (1 teaspoon cinnamon mixed with 1/2 cup sugar) in a shallow bowl.
Gather 1 tablespoon of dough and roll it into a ball.
Place the ball in the bowl or bag of cinnamon sugar.
When you've got five or six dough balls in the sugar, gently shake them until they're completely coated.
Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1.5 inches between them.
Using the bottom of a glass, flatten each cookie until it's about 1/2-inch thick.
Bake the snickerdoodles for 12 minutes.
Remove the cookies from the oven and cool them on a wire rack.","url":"https://recipe.bluelayer.org/recipe/37265/snickerdoodles"},{"id":"37243","title":"Peanut Butter No-Bake Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey
cocoa, dry powder, unsweetened
vanilla extract
butter, without salt","directions":"Mix all wet ingredients together in bowl.
HONEY, PEANUT BUTTER, VANILLA, BUTTER.
Combine dry ingedients: OATS, COCONUT, COCOA CRISPIES.
Mix together well.
Add extra dry ingredients to taste if too sticky.
Roll in balls, plop on dish with spoon, or press into ice tray.
Then chill for at least 30 minutes and eat.","url":"https://recipe.bluelayer.org/recipe/37243/peanut-butter-no-bake-cookies"},{"id":"37241","title":"Best Bar Nuts","ingredients":"nuts, cashew nuts, raw
spices, rosemary, dried
spices, pepper, red or cayenne
sugars, brown
salt, table
butter, without salt","directions":"Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine.
Spread them out on a cookie sheet, and toast in the oven until they become light golden brown, about 10 minutes.
Combine the rosemary, cayenne, brown sugar, salt, and melted butter.
While the nuts are still warm, add the rosemary/butter mixture.
Thoroughly toss with the warm toasted nuts.","url":"https://recipe.bluelayer.org/recipe/37241/best-bar-nuts"},{"id":"37239","title":"Hot Cinnamon Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
spices, cinnamon, ground
spices, pepper, red or cayenne
butter, without salt
leavening agents, baking soda","directions":"In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended.
Microwave on high for 6 minutes.
Slowly stir in the butter, and microwave an additional 30 seconds.
Very carefully remove bowl from the microwave as the contents will be extremely hot.
Gently stir in baking soda until mixture becomes light and foamy.
Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula.
Allow brittle to cool for 1 hour, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/37239/hot-cinnamon-peanut-brittle"},{"id":"37238","title":"Maple Cream Cheese Pastries","ingredients":"sugars, brown
sugars, granulated
butter, without salt
water, bottled, generic
nuts, pecans
cheese, parmesan, hard
sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F.
Butter 15 x 10 x 1-inch nonstick jelly roll pan.
Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan.
Stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil.
Boil until candy thermometer inserted into mixture reaches 240F, about 3 minutes.
Remove from heat.
Stir in chopped pecans
Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended.
Set filling aside.
Mix unbleached flour, baking powder and salt in large bowl.
Using fork, cut in unsalted butter until mixture resembles coarse meal.
Mix in enough milk to form moist dough.
Gather dough into ball.
Divide dough in half.
Flatten dough into disks.
Roll out 1 dough disk on floured surface to 1/8-inch thickness.
Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough.
(Reroll dough scraps if necessary.)
Place generous 2 teaspoonfuls cream cheese filling in center of each dough round.
Spread filling over rounds, leaving 1/4-inch border.
Roll up rounds jelly roll style.
Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart.
Repeat with remaining dough disk and cheese filling.
Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes.
Spoon syrup mixture over pastries.
Bake 5 minutes longer.
Let stand 1 minute.
Using metal spatula, transfer pastries to platter.
Serve pastries warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/37238/maple-cream-cheese-pastries"},{"id":"37234","title":"Vickys Cherry Snowballs","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, pecans
xanthan gum,
vanilla extract","directions":"Cream the margarine and icing sugar together until fluffy
Beat in the rest of the ingredients apart from the cherries and caster sugar
Mix well then take tablespoons of the dough and flatten out a little bit in your palm
Put a cherry in each circle then pinch the dough up and around the cherry so it's encased
Roll into balls and put onto a baking sheet
Chill in the fridge on the baking sheet for 30 minutes
Meanwhile preheat the oven to gas 3 / 160C / 325F
Bake the cookies for 30 - 35 minutes
Roll the balls in the sugar while they're warm.
I recommend using icing sugar over superfine sugar
Let cool on a wire rack then keep in an airtight container for up to 3 days
*The ground nuts can be replaced with extra flour.
Add a bit more vanilla though as the nuts impart good flavour","url":"https://recipe.bluelayer.org/recipe/37234/vickys-cherry-snowballs"},{"id":"37232","title":"J's Applesauce Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract","directions":"Mix dry flour, sugar and baking powder in one bowl.
Mix other stuff in another bowl.
mix bowls together.
make cookies.
bake at 350 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37232/js-applesauce-sugar-cookies"},{"id":"37222","title":"Easy Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, brown","directions":"Cream butter and sugar until smooth.
Mix in sifted all purpose flour and rice flour.
Mix with finger tips (don't use food processor) until dough is crumbly but will stick together if pressed.
Spread and press evenly in a 8\" spring form pan or two ceramic shortbread pans.
I like mine about 3/4\" thick.
If making individual cookies, roll dough into 2\" balls and press with decorative cookie mold or bottom of a glass - at least 1/4\" thick.
Bake in a preheated 325 degree oven for *45 minutes.
Remove from oven and with a sharp knife score into eight wedges cutting about 3/4\" way through dough.
Return to oven, bake another *6 or 7 minutes.
*these times work well in my oven - cookie is lightly browned and can be handled without crumbling or breaking apart.
Remove pan(s) from oven and let cool on a cake rack.
When cool, loosen sides carefully with a knife and carefully separate wedges.
Lasts several days in a well sealed cookie tin.
Freezes well.
If carefully packed, ships well.
Can also be made in 9\" x 13\" pan and cut into \"fingers\".
This recipe makes enough dough for two eight-wedge shortbread pans or 1 8\" spring form pan but they are a little thicker in the spring form pan.","url":"https://recipe.bluelayer.org/recipe/37222/easy-shortbread"},{"id":"37213","title":"Instant Potato Lefse","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cream, whipped, cream topping, pressurized
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Place dry ingredients into 3 quart bowl.
In a saucepan, bring to boil water, milk, Half & Half, and margarine.
Stir liquid into bowl of potato mixture until smooth.
Refrigerate overnight.
Lefse dough:.
Work together with hands until flour has been absorbed.
If sticky, add more flour.
Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can.
Bake on hot griddle until light brown blisters appear; turn to complete baking.
(Electric skillet or pancake griddle set at 400 degrees F.).
Repeat process until all of potato mixture is used.
Yield: 100 (3-inch) pieces.","url":"https://recipe.bluelayer.org/recipe/37213/instant-potato-lefse"},{"id":"37197","title":"Muesli Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Bring butter, sugar, and syrup to the boil add soda mix until frothy.
Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.
Add hot mixture to dry ingredients.
Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.
bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.","url":"https://recipe.bluelayer.org/recipe/37197/muesli-cookies"},{"id":"37177","title":"Clear Toy Candy [pa Dutch Traditional]","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic","directions":"I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid.
It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened.
Stick in the candy thermometer and put the mixture on the stove.
DO NOT STIR!
Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
If you have too much sugar for the liquid you used it will not be clear.
When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat.
I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature.
After your first batch, you'll never measure anything again.
I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
NOTE the time is way off.
This is going to vary depending on a lot of factors.","url":"https://recipe.bluelayer.org/recipe/37177/clear-toy-candy-pa-dutch-traditional"},{"id":"37171","title":"Apple Turnovers Ala Terri Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
honey
salt, table
apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
spices, cloves, ground
salt, table","directions":"Cream butter, honey, and cream cheese till smooth and creamy.
Sift together flour, honey & salt.
Work into creamed mix with a pastry cutter till completely blended in.
Form into a ball; wrap in plastic wrap and refrigerateseveral hrs.
Preheat oven to 425 degrees.
Combine apples, brown sugar, flour, lemon juice and spices.
Roll pastry 1/8\" thick; cut into 4 squares.
Place one fourth of apple filling on each square.
Mix in half diagonally and press edges with tines of fork to seal.
Slit pastry with sharp knife.
Place on ungreased cookie sheet and bake 20-25 min.","url":"https://recipe.bluelayer.org/recipe/37171/apple-turnovers-ala-terri-recipe"},{"id":"37163","title":"Lighter Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
raspberries, raw
salt, table","directions":"Cream butter and sugar.
Add milk and vanilla.
Add flour, baking soda, and salt.
Mix well.
Roll into balls and place onto greased cookie sheet.
Using the back of a 1/4 tsp measuring spoon sprayed w/ cooking spray press into middle of cookies to form a depression.
Fill eash cookie w/ 1/4 tsp fruit spread.
Bake @ 300 degrees for 15 mins or untill lightly browned.","url":"https://recipe.bluelayer.org/recipe/37163/lighter-thumbprint-cookies"},{"id":"37153","title":"Bryanna's Yeasted Pastry Dough, No Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour).
The potatoes need to be just potatoes, no milk if using \"real\" mashed potatoes.
If using instant mix with the boiling water.
Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
Add the flour and salt.
Knead for 5 minutes or process in food processor for 30 seconds.
Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9 pie pan (you have to oil the pans because this dough has no fat in itOR use a really good non-stick pan).
Dont use much flour when rolling out.
Fill the pie and cover with the rolled-out second half of the dough.
Crimp the edges together and cut some slits for the steam to escape.
Bake immediately (no rising) for 25-30 minutes or until golden.
The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
To make a freeform pie, preheat the oven to 350 degrees F. Roll the dough out to a 16 circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14 round pizza pan.
(To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.)
Make sure there are no holes or excessively thin spots in the dough.
Pile the filling in the center and drape the edges over the filling, leaving about a 5 uncovered hole in the center, and pleating the dough to make it fit over the filling.
This doesnt have to look fancyafter all, its a rustic pie!.
Bake immediately (no rising) as instructed for the double crust pie above.
Glaze as above, too, if you like.
Bryanna:Its impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quicheseven fruit pies!
You can make a conventional double crust pie, or a freeform or rustic pie.
This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan.
(Its doesnt work with very runny fillings!)
A food processor makes this easy!","url":"https://recipe.bluelayer.org/recipe/37153/bryannas-yeasted-pastry-dough-no-fat"},{"id":"37140","title":"Macadamia Rocky Road","ingredients":"nuts, macadamia nuts, raw
candies, marshmallows
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Toss together the macadamias, marshmallows, cherries and coconut then scatter over the bottom of a parchment lined 9 x 13 cookie sheet.
Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top with the back of a spoon.
Refrigerate until set, then cut into pieces with a hot sharp knife.
Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/37140/macadamia-rocky-road"},{"id":"37113","title":"Fluffy Creamy Vegan Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
soymilk, original and vanilla, unfortified
vanilla extract","directions":"r>Food Processor Instructions:.
Pulse the margarine in a food processor, scraping down the sides as needed.
Add the soymilk and vanilla extract and pulse a few more times.
Do not worry if it's not totally blended yet.
Add the powdered sugar in three or so portions.
Add one third and blend.
Add another third and blend.
Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.
Add vanilla extract and whirl it around another few seconds.
Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!
Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.
Melt the margarine.
I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.
Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.
Stir in extracts and frost away!
ALSO suggested:
The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.
This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.","url":"https://recipe.bluelayer.org/recipe/37113/fluffy-creamy-vegan-frosting"},{"id":"37085","title":"English Scones in 30 Minutes","ingredients":"wheat flour, white, cake, enriched
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"[Preparation] Sift the cake flour and baking powder together.
Add the granulated sugar to the sifted flour.
(Also add a pinch of salt.)
Add the heavy cream.
Mix well until the flour becomes crumbly.
Using your palms.
Add the milk in 2 batches.
Bring the dough together gently and squeeze into a single lump.
Don't knead the dough.
Leave it to rest for 5 minutes.
In the meantime, preheat the oven 170C.
Roll the dough out to 2-3 cm thick with a rolling pin.
If the dough is too sticky, dust it with flour.
Cut into shapes using a knife or cut out with a cookie cutter.
Bake in the oven for about 20 minutes at 170C.
They are also delicious with some dried fruits, chocolate, etc.
Of course, you can make these scones using pancake mix!
If you use pancake mix, you don't need baking powder.
You don't need any sugar as pancake mix already has some sugar in it.
But if you want to sweeten the dough, add to your taste.
The condition of the dough varies a little depending on the temperature or humidity.
In summer, the dough gets too warm with the warmth of your hand, so it's better to chill the dough in the fridge before you roll it out.
If you want to make them crumbly, make the dough to have a coarse texture.
Add the milk little by little to adjust the texture.
If you want to make beautifully layered scones, roll out the dough and fold in 2~3 times.
Adjust your oven accordingly.
The scones will be light colored when you bake them at 170C.
They will be golden brown when you bake them at 180C.","url":"https://recipe.bluelayer.org/recipe/37085/english-scones-in-30-minutes"},{"id":"37082","title":"Lou's Nuts","ingredients":"nuts, walnuts, english
butter, without salt
spices, rosemary, dried
spices, pepper, red or cayenne
salt, table","directions":"Preheat oven to 375 degree F.
Melt butter.
Toss with the rest of the ingredients.
Bake on cookie sheet for 10 minutes.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/37082/lous-nuts"},{"id":"37074","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 325 degrees F.
Cut out two sheets of parchment as large as your cookie sheets.
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
Add additional milk, if necessary.
Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.
Divide the dough in half.
Work with half the dough at a time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment.
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.
Trim the edges and prick the dough evenly with a dough docker or fork.
Repeat with the remaining dough and parchment.
Place the rolled-out dough pieces, on their parchment, onto baking sheets.
Bake the crackers for 15 minutes, or until you begin to smell chocolate.
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
Transfer them to a rack to cool.
Store the cooled crackers tightly wrapped.
Yield: 32 - 3 1/2 x 2 1/2 inch crackers.","url":"https://recipe.bluelayer.org/recipe/37074/chocolate-graham-crackers"},{"id":"37064","title":"Easy Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
cocoa, dry powder, unsweetened
nuts, pecans
sugars, granulated
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated","directions":"Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
Add the corn syrup and rum.
(mix well).
Shape into 1-inch balls and roll in granulated sugar.
Put into a tightly covered tin or metal container for at least 12-hours before serving.
(cookies keep very well for 4-5 weeks).","url":"https://recipe.bluelayer.org/recipe/37064/easy-rum-balls"},{"id":"37042","title":"Eezy Bikkies","ingredients":"wheat flour, white, cake, enriched
cornstarch
sugars, granulated
butter, without salt
oil, olive, salad or cooking
sugars, granulated
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Whisk together the cake flour, cornstarch, and confectioners' sugar; set aside.
Beat the butter, vegetable oil, superfine sugar, and vanilla extract with an electric mixer in a large bowl until smooth.
Mix in the flour mixture until just incorporated.
Roll dough into 1 inch balls.
Place 2 inches apart on ungreased baking sheets, and flatten each cookie slightly with the bottom of a glass.
Bake in the preheated oven until golden, about 12 minutes.
Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/37042/eezy-bikkies"},{"id":"37041","title":"Instant Chocolate Oatmeal Cookies","ingredients":"oats
vanilla extract
salt, table
nuts, pecans
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened","directions":"In large bowl combine oats, vanilla and salt.
Stir in pecans.
In a medium saucepan, combine sugar, evaporated milk, butter and cocoa.
Bring to a boil.
Remove from heat, stir in oats mixture.
Drop mixture by teaspoonfuls onto waxed paper.
Let cool.","url":"https://recipe.bluelayer.org/recipe/37041/instant-chocolate-oatmeal-cookies"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"37006","title":"Harvest Popcorn","ingredients":"butter, without salt
dill weed, fresh
sauce, worcestershire
spices, pepper, black
spices, garlic powder
spices, onion powder
salt, table
snacks, popcorn, air-popped (unsalted)
potatoes, raw, skin
nuts, walnuts, english","directions":"Melt butter and all the seasonings in a small saucepan.
Take a big bowl and place popped popcorn, the shoestring potato chips and mixed nuts and pour the melted butter mixture over it.
Stir gently to ensure butter mixture gets coated over popcorn mixture.
Spread popcorn mixture onto a cookie sheet and bake for 6 to 8 minutes at 350 degrees, stirring once halfway through bake time.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37006/harvest-popcorn"},{"id":"36998","title":"Bagels for the Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread case.
Place the bread case into the bread machine.
Select the Dough mode and press the start button.
When the buzzer sounds, press the STOP button and remove the bread case fro the bread machine.
Remove the dough from the bread case and divide it into 10 equal portions.
Shape the dough into circles.
Arrange the circles on a greased cookie sheet and cover with a clean towel.
Place the dough in a warm place and allow to rise for 40 to 50 minutes.
In a large saucepan bring 2 quarts of water to a medium boil.
Carefully ad dough one at a time.
Boil each bagel for about 2 minutes.
Remove bagels from boiling water and place on a greased cookie sheet.
Bake 400F (200C) until golden brown.","url":"https://recipe.bluelayer.org/recipe/36998/bagels-for-the-bread-machine"},{"id":"36995","title":"Couscous Onigiri","ingredients":"couscous, dry
soymilk, original and vanilla, unfortified
spices, cinnamon, ground
syrups, sugar free","directions":"Combine all ingredients in microwave-safe bowl.
Microwave one minute, stir.
Microwave for another 30 seconds to one minute, until soy milk starts foaming.
Remove from microwave and let cool.
Press into onigiri molds and place in fridge for one hour.
Gently remove from the molds.
Done!
I made these the night before, and they kept their shape overnight and had a wonderful, soft texture when eaten cold the next day.
NOTE 1: You can vary the flavours significantly by using different types of soy or rice milk, and bu changing the seasoning a little.
I made these with vanilla soy milk and cinnamon, but you could use other flavours too.
NOTE 2: If you do not have onigiri molds, you can use small plastic containers to shape the onigiri, or you can improvise a mold using a cookie cutter, in this fashion:.
Place the cookie cutters on a plate.
Press the couscous into them as you would for a mold, packing the mixture very tightly.
Cover the plate with plastic wrap or with a dish cover.
Refrigerate as you would for a mold, and proceed as above.","url":"https://recipe.bluelayer.org/recipe/36995/couscous-onigiri"},{"id":"36993","title":"1-2-3 Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
seeds, flaxseed","directions":"Preheat oven to 350 degrees, and line a baking tray (or two) with baking parchment.
Mix the peanut butter, flax seed and Splenda in a large bowl, and then scoop rounded spoonfuls of mixture onto parchment-lined baking trays, about 1 inch apart.
Bake for 10 minutes and then cool for 10.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36993/1-2-3-peanut-butter-cookies"},{"id":"36984","title":"The Best Rib Rub","ingredients":"sugars, brown
salt, table
spices, garlic powder
spices, onion powder
spices, paprika
spices, cumin seed
mustard, prepared, yellow
spices, pepper, black
spices, pepper, red or cayenne
spices, thyme, dried
spices, oregano, dried","directions":"Mix all ingredients together thoroughly.
Note: This should make enough to do at least 6 pounds of pork ribs.
To use, let ribs come to room temperature and place in a foil-lined cookie sheet/baking pan.
Coat liberally with rub on both sides.
Cover with foil and bake in a 275 degrees F oven for 4 hours.
Remove from oven and take off top foil.
You can serve at this point or you can coat with your favourite BBQ sauce (my current favourite BBQ sauce is House of Qs Rockin Red sauce) and bake uncovered for another 15 minutes or so to caramelize the sauce.
My favourite way to enjoy this is to put on the sauce and grill for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/36984/the-best-rib-rub"},{"id":"36983","title":"Buttermilk Bran Scones","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt","directions":"HEAT oven to 425?F.
MIX cereal and buttermilk in small bowl; let stand 5 minutes.
Mix flour, sugar, baking powder and baking soda in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in cereal mixture just until soft dough forms.
KNEAD dough on lightly floured surface until smooth.
Roll to 12x4-inch rectangle.
Cut into 4-inch squares; cut each square into 4 triangles.
Place on ungreased cookie sheet.
BAKE 12 to 15 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/36983/buttermilk-bran-scones"},{"id":"36967","title":"Icebergs - White Chocolate and Noodle Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
noodles, egg, dry, unenriched","directions":"Line chilled cookie sheets with wax or parchment paper.
Set aside.
Melt chocolate in a large heavy pot over LOW heat, stir frequently until chocolate melts.
Remove from heat and gently stir in nuts and noodles.
Drop mixture onto cookie sheets to look like little icebergs!
Refrigerate until needed.
Store in an airtight container, these will keep for about 2 weeks, if they last that long!","url":"https://recipe.bluelayer.org/recipe/36967/icebergs-white-chocolate-and-noodle-cookies"},{"id":"36956","title":"Whole Wheat Pumpkin Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
pumpkin, raw
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, starting with just 3 cups of the all-purpose flour (see notes below).
Once the dough comes together, check if it is clearing the sides of the bowl; if not, add more flour, 1/4 cup at a time, until it clears the sides of the bowl.
Knead for 56 minutes with the machine or 810 minutes by hand, until the dough is smooth.
Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil.
It will be very soft and tacky, but as long as you can move it, dont worry about it being a bit sticky.
If its too sticky to move, add a bit more flour before continuing.
Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled.
Transfer to a work space sprayed with cooking spray.
Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces.
If you like to weigh your buns, theyll each be about 2 1/2 ounces.
I dont bother, I just cut the dough in half, then in quarters, then into 6 pieces each; just estimating the size so theyre all about the same.
Shape each piece into a ball, rolling it on the oiled countertop under your cupped hand until it forms a uniform round ball.
Place the shaped buns on a cookie sheet sprayed with cooking spray.
Cover with a tea towel and allow to rise for about 45 minutes until theyre almost doubled in size.
Preheat the oven to 375 degrees F. Bake for 2025 minutes until the tops are golden.
Remove to a wire rack to cool.
Notes: 1.
If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.
The amount of flour is 6 to 7 cups because with yeast breads, it can vary depending on humidity.
I find it changes with the same recipe depending on the day.
Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading.
You dont want to overflour the dough or the buns wont be as soft and fluffy.
Recipe adapted from How Sweet It Is.","url":"https://recipe.bluelayer.org/recipe/36956/whole-wheat-pumpkin-dinner-rolls"},{"id":"36950","title":"Popcorn Snack","ingredients":"nuts, pecans
nuts, almonds
snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, without salt
syrups, corn, light
cream, whipped, cream topping, pressurized
leavening agents, baking soda
alcoholic beverage, distilled, rum, 80 proof","directions":"Heat oven to 300F.
Spread nuts on a cookie sheet and toast lightly, about 10-15 minutes.
Cool Mix with popcorn in a large buttered bowl.
Combine sugar, butter, corn syrup, and cream of tartar in a heavy saucepan.
Boil for 5 minutes, or until mixture reaches hard ball stage (forms a hard ball when dropped into cold water).
Remove from heat, stir in baking soda and flavoring.
Pour over popcorn mixture.
Mix with a large spatula to coat popcorn and nuts.
Turn out on a large buttered cookie sheet and press lightly.
Cool until hard, break into pieces.","url":"https://recipe.bluelayer.org/recipe/36950/popcorn-snack"},{"id":"36938","title":"Maple Glazed Chilli Spiced Pecans","ingredients":"nuts, pecans
syrup, maple, canadian
spices, chili powder
spices, pepper, red or cayenne
salt, table","directions":"preheat oven to 375 degrees.
line a baking sheet with foil.
place pecans on cookie sheet.
In a small bowl stir together maple syrup, chilli powder, cayenne and salt.
Drizzle over pecans.
Tossing to coat.
arrange in a single layer.
Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown.
Remove from oven.
remove from pan and place on a clean sheet of foil.
makes 1 1/2 cups of pecans.","url":"https://recipe.bluelayer.org/recipe/36938/maple-glazed-chilli-spiced-pecans"},{"id":"36928","title":"Swedish Cream Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized","directions":"mix all ingredients chill for 1-2 hours divide in 1/3's and roll out in 1/8 inch thick on a floured board, cut with a 1 1/2 to 1 3/4 cookie cutter or small glass (I use a shots glass).
I sprinkle with a mix of cinnamon and sugar mixture.
Bake on an ungreased cookie sheet after pricking each wafer with a fork 3-4 times.Bake at 350 for 6-8 minutes.
FILLING.
1/4 cup real butter.
1 egg yolk.
3/4 cup powder sugar.
1 teaspoons vanilla.
folor coloring of your chose.","url":"https://recipe.bluelayer.org/recipe/36928/swedish-cream-cookies"},{"id":"36901","title":"Marbled Cashew Bark (Super Easy!)","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw","directions":"Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time.
Stir until completely melted.
Stir 1/2 cup of the cashews into each bowl.
Note: Microwaves are so different, so be careful when melting chocolates!
Alternately spoon melted chocolates onto wax-paper lined cookie sheet.
Swirl chocolates together with knife to create marble swirls.
Cool in refrigerator for 1 hour or until firm.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36901/marbled-cashew-bark-super-easy"},{"id":"36894","title":"Crispy Oatmeal Cookies, Petit-Fort","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
oats","directions":"Preheat oven to 350 degrees; line two baking sheets with parchment paper.
Mix butter, sugar (till creamy).
Add flour, vanilla, and salt.
Mix in rolled oats.
Drop packed teaspoons of dough, 2 inches apart, onto baking sheets.
Bake until golden, rotating sheets halfway through, 12 to 15 minutes.
Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.","url":"https://recipe.bluelayer.org/recipe/36894/crispy-oatmeal-cookies-petit-fort"},{"id":"36884","title":"Date-Filled Oat Cookies","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
dates, deglet noor
water, bottled, generic
sugars, granulated
lemon juice, raw","directions":"Cream shortening and gradually add sugar, mixing until very light in color.
Add milk and oats.
Add dry ingredients to creamed mixture.
Chill thoroughly.
Roll out to 1/8 thickness on a lightly floured board and cut with cookie cutter.
Bake at 350 for 12-15 minute.
When cool put pairs of cookies together with filling.","url":"https://recipe.bluelayer.org/recipe/36884/date-filled-oat-cookies"},{"id":"36853","title":"Ice cream kolachy","ingredients":"butter, without salt
ice creams, vanilla
wheat flour, white, all-purpose, unenriched","directions":"Soften butter and ice cream and cream them together.
Blend in flour.
Pinch off about 1 rounded tbsp of dough and shape into ball.
Make an indentation in center and add about 1/2 tsp of your favorite fruit filling.
Place each cookie on ungreased cooking sheet allowing 1 inch between cookies.
Bake in oven@350 degrees for 22 to 25 minutes.
Cool on rack and sprinkle with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/36853/ice-cream-kolachy"},{"id":"36830","title":"Apple Pie a La Mode Parfaits","ingredients":"apples, raw, with skin
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cookies, vanilla wafers, lower fat
ice creams, vanilla","directions":"Combine the first 4 ingredients in a saucepan and bring to a boil.
Cover and reduce heat to simmer for 5 minutes.
Uncover and simmer 5 minutes more or until tender, stir occasionally.
Spoon into a bowl and cover and chill.
Spoon 1 tablespoons cookie Crumbs into each of 8 (8 oz.)
glasses or sundae dishes; top each with 1/4C of apple mixture and 3 tablespoons Ice cream.
Repeat the layers 1 time, ending with Ice cream.
Serve Immediately.","url":"https://recipe.bluelayer.org/recipe/36830/apple-pie-a-la-mode-parfaits"},{"id":"36803","title":"Cracker Jack","ingredients":"sugars, granulated
water, bottled, generic
vinegar, distilled
butter, without salt
corn, sweet, white, raw","directions":"Mix butter and sugar, water and vinegar over medium heat.
Cook until AMBER in color.
Do Not Stir.
Pour over the popped corn and toss until coated.
Pour onto a buttered cookie sheet to cool.
Break into pieces.
Peanuts may be added if desired.","url":"https://recipe.bluelayer.org/recipe/36803/cracker-jack"},{"id":"36797","title":"Mixed Nut Brittle","ingredients":"nuts, cashew nuts, raw
nuts, pistachio nuts, raw
nuts, almonds
sugars, granulated
butter, salted","directions":"Preheat the oven to 325F
Toast each type of nut separately by placing them in a single layer on a cookie sheet and baking until a little more than golden brown, 15 to 20 minutes for the cashews, 15 minutes for the pistachios, and 5 to 10 minutes for the almonds.
As they are finished, let them cool to room temperature.
Then gather them in a bowl and stir them together.
Put 2 cups of the sugar in a saute pan and set it over medium-high heat.
Let the sugar melt and caramelize until golden brown, approximately 4 minutes.
Then add 4 tablespoons of the butter and whisk it with the sugar until it takes on an almost saucelike consistency.
Remove the pan from the heat and stir in 2 cups of the nuts and stir until they are well coated in the caramel.
Pour the mixture out onto a foil-lined baking sheet, spreading it out with a baking spatula.
Repeat with the remaining sugar, butter, and nuts.
Put the baking sheets in the oven and bake until the nuts spread out into a flat sheet, approximately 10 minutes.
Remove from the oven and let cool.
Then break up by hand into desired-size pieces.","url":"https://recipe.bluelayer.org/recipe/36797/mixed-nut-brittle"},{"id":"36762","title":"Holiday Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground","directions":"Beat butter, sugar, and vanilla until smooth.
Add cranberries, flour cloves, and cinnamon.
Mix until doughy.
If you wish to divide dough in half, now is the time to do it.
Place dough on floured wax paper and with floured hands, form into a log.
Approximately 1 1/2 around.
Wrap log(s) snugly in paper, then refrigerate until firm.
About 1 to 1 1/2 hours.
Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick.
Let sit at room temperature for five minutes if crumbling occurs.
Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden.
(Approximately 20 minutes).
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/36762/holiday-shortbread"},{"id":"36761","title":"Carrot Orange Cookies","ingredients":"butter, without salt
sugars, granulated
carrots, raw
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"1: Cream butter until light and fluffy.
Beat in sugar.
Add egg, carrots, vanilla and grated orange peel.
Beat well after each addition.
2: Sift together dry ingredients and add.
Mix well.
3: Drop by tablespoonfuls onto greased cookie sheets and bake at 350 degrees for 20 minutes.
Cool on a wire rack.
4: Make ORANGE FROSTING with 1 T. softened butter, 1C powdered sugar, 2 t. grated orange peel, and 2 T. orange juice.
Frost cookies when cool.","url":"https://recipe.bluelayer.org/recipe/36761/carrot-orange-cookies"},{"id":"36728","title":"Rustic French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Plan on making sponge first.
I use active yeast and mix with water first to proof it.
After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl.
I like to use a glass mason jar with lid.
Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt.
Knead for about 10 minutes.
Dough should be sticky, but not stick to your hands.
Place in lightly oiled bowl and turn over once to coat.
Let rise until double in bulk (about 2-3 hours).
Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
Place in warm place (I heat oven alittle and place in it .
)Let rise until double.
Preheat oven to 450.
Place a small pan on lower shelf to hold 2 cups of boiling water.
Score top of loaves with and x.
Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes.
I baked mine for 30.
Bottom of bread should sound hollow.
I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes.
I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
Turn off oven and let sit for 10 minutes to develop crust.
Take out and let cool off on cooling rack.
I served with my recipe for roasted garlic.","url":"https://recipe.bluelayer.org/recipe/36728/rustic-french-bread"},{"id":"36724","title":"Coconut Orange Snowballs","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
orange juice, raw
salt, table","directions":"Preheat oven to 350F Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well.
Beat in flour, orange peel, and salt.
Stir in coconut.
Cover and chill at least 1 hour and up to 1 day.
Soften dough slightly before shaping.
Preheat oven to 350F
Line 2 large baking sheets with parchment paper.
Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
Place on prepared sheets, spacing 1 inch apart.
Bake until golden on bottom but pale on top, about 18 minutes.
Transfer cookies to racks; cool 5 minutes.
Place remaining 1 3/4 cups powdered sugar in bowl.Roll hot cookies in powdered sugar, covering completely.
Cool cookies on rack.
Roll cookies in powdered sugar again, coating generously.
Can be made 5 days ahead.
Store airtight between sheets of waxed paper at room temperature.","url":"https://recipe.bluelayer.org/recipe/36724/coconut-orange-snowballs"},{"id":"36717","title":"Herbed Pork Medallions","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
salt, table
spices, tarragon, dried
spices, thyme, dried
spices, paprika
spices, pepper, black
spices, pepper, red or cayenne
honey","directions":"Cut pork into 1/2-inch slices and pound to flatten.
Combine butter and garlic powder, brush over pork.
Combine seasonings and sprinkle over top.
Place in 2 greased cookie sheets and broil 4-6 inches from the heat for 5 minutes.
Turn and broil 3 minutes longer.
Brush with honey and broil for another minute or until meat juices run clear.","url":"https://recipe.bluelayer.org/recipe/36717/herbed-pork-medallions"},{"id":"36715","title":"Chocolate Chip Spelt Cookies (Vegan)","ingredients":"peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F degrees.
Coat cookie sheets with cooking spray or line them with parchment paper.
Place peanut butter in a microwave-safe bowl.
Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.
In large bowl add flour, baking soda, and salt.
Add peanut butter, maple syrup, and vanilla and stir until blended.
Fold in the chocolate chips.
Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie.
Flatten slightly.
Bake 15-17 minutes, or until golden brown.
Cool for about 5 minutes on the cookie sheet.
Transfer to a wire rack and allow them to cool completely.","url":"https://recipe.bluelayer.org/recipe/36715/chocolate-chip-spelt-cookies-vegan"},{"id":"36707","title":"Shortbread Hearts","ingredients":"sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
jams and preserves, apricot
candies, semisweet chocolate","directions":"Sift dry ingredients together.
add melter butter.
Kneed slightly and roll on a lightly floured surface.
cup dough with a cutter.
Bake at 350 for 10 minutes or until set, shortbread should not brown.
remove from cookie sheets and allow to cool completely.
Dab one hart with respberry jam, then sandwich with another heart.
Dip one half into melted chocolate or drizzle over the top.
chill.","url":"https://recipe.bluelayer.org/recipe/36707/shortbread-hearts"},{"id":"36672","title":"Almond Crescents","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"In a food processor, process the almonds and sugar until the almonds are ground very finely.
Cut the butter into a few pieces and add it with the motor running.
Process until smooth and creamy.
Scrape the sides of the bowl.
Add the flour and sprinkle the salt on top.
Pulse it just until the flour is incorporated.
Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly.
Refrigerate until the dough is firm, about 2 hours.
For the topping, stir together the sugar and cinnamon until uniform in color.
When ready to bake, preheat the oven to 325 degrees.
Divide the dough into 8 portions.
Work with 1 section at a time, keeping the remainder of the dough refrigerated.
Knead the dough between floured hands until malleable.
Pinch off a portion of the dough and roll it into a 1-inch-round ball.
On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick.
Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart.
The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
Bake for 14 to 16 minutes or until set but not brown.
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Cool the cookies on the sheets for 10 minutes.
While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over.
Finish cooling the cookies on wire racks.
To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.","url":"https://recipe.bluelayer.org/recipe/36672/almond-crescents"},{"id":"36637","title":"Melting Cookies","ingredients":"cornstarch
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract","directions":"Sift the cornstarch, flour, and salt together in a small bowl.
In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together.
Add the vanilla extract.
Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
Preheat the oven to 375 degrees F.
Knead the dough briefly on a lightly floured surface.
Divide the dough into 10 equal portions.
Roll each portion into 1/2-inch diameter ropes.
Cut each rope into 2 1/2-inch lengths.
Gently roll each length so that the tips are tapered.
Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents.
Refrigerate for 1/2 hour before baking to prevent spreading.
Bake for 10 to 12 minutes in the middle rack of the oven.
Cool for 3 minutes.
Use a spatula to transfer the cookies directly onto a cooling rack.
Dust generously with remaining 1 cup of confectioner's sugar.
Use the remaining sugar to dust the cookies again just prior to serving.
Cookies can also be half-dipped in melted bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/36637/melting-cookies"},{"id":"36606","title":"White Trash","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
nuts, walnuts, english","directions":"In a double boiler, melt white chocolate and shortening.
Stir chocolate mixture until blended and smooth.
In the meantime, combine all the cereal and nuts in a very large bowl.
Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
Scoop mixture out onto large cookie sheets or jelly roll pans to set.
After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36606/white-trash"},{"id":"36600","title":"Sea Salted Caramel Pretzel Bark","ingredients":"honey
butter, without salt
yogurt, greek, plain, nonfat
sugars, brown
spartan, real semi-sweet chocolate baking chips,
salt, table
nuts, almonds","directions":"Line a pan with aluminum foil or parchment paper and spread pretzels evenly over the bottom (mine didnt overlap, I arranged them next to each other).
Now, preheat the oven to 350 F.
Melt butter, yogurt, and sugar in a medium saucepan on medium heat.
Bring to a boil, and stir continuously until mixture thickens, sticks to the bottom of the pan and forms a smooth caramel.
Let it bubble a few minutes more so it is nice and thick.
Pour caramel over the pretzels, making sure there is some caramel on all of them.
Bake for 5 minutes.
Then remove pan from oven, sprinkle chocolate chips over the top and bake another 2 minutes.
Then remove the pan from the oven.
Spread the chocolate around with a spatula until it is mostly melted and covering most of the pretzels.
Then sprinkle everything generously with sea salt and almonds (if desired).
Let the pan sit on the counter top for about 5 minutes and then place in the freezer to harden For at least an hour.
Break bark into piece with your hands.
This is best stored in an airtight bag in the freezer.
Take some out and enjoy when the mood strikes.
Recipe adapted from Betty Crocker (December 2010 Holiday Cookies).","url":"https://recipe.bluelayer.org/recipe/36600/sea-salted-caramel-pretzel-bark"},{"id":"36597","title":"Almond Butter Cookies","ingredients":"leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
nuts, almonds
molasses
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"In a medium-sized bowl, mix together the baking soda, flour, coconut sugar, and salt until well combined.
Add the almond butter, molasses, applesauce and vanilla and mix all the ingredients together until smooth.
If youre almond butter is super oily and runny, your dough may be too sticky, so add another tablespoon of flour as needed.
Roll into 1-inch balls and place on a parchment-lined baking sheet.
Bake in a preheated oven at 350 degrees F for 7-8 minutes.","url":"https://recipe.bluelayer.org/recipe/36597/almond-butter-cookies"},{"id":"36593","title":"Coconut Carrot Cake Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
carrots, raw
sweetener, syrup, agave
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Meaure the oats and puffed rice into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, grated carrot, agave nectar, coconut extract, cinnamon, ginger, nutmeg, and salt.
Whisk until very smooth.
Pour wet ingredients over cereal and stir until evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 30 minutes.
Remove sheet from the oven, stir the nuts and flaked coconut into the granola, and bake for an additional 1015 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with raisins, and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36593/coconut-carrot-cake-granola"},{"id":"36592","title":"Kumara / Sweet Potato Buns","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
lemon juice, raw","directions":"Peel the sweet potatoes and boil them for 20 minutes or until mashable.
Drain and mash, and let cool in a large bowl.
Add the milk to the mashed sweet potatoes after they cooled off enough.
Sprinkle in the lemon juice and cinnamon, and any additional spices you'd like and add the flour in bit by bit to make a firm dough.
Shape the dough into egg-size balls, and place in a greased pie pan or cookie sheet.
Bake at 450F or 220C for 15-25 minutes or until set.
Cool then serve.","url":"https://recipe.bluelayer.org/recipe/36592/kumara-sweet-potato-buns"},{"id":"36589","title":"Gram's Snow Balls","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
sugars, granulated
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 350 degrees F (180 degrees C).
Mix together all ingredients except the confectioner's sugar.
Roll dough into small balls and place on cookie sheets.
Bake for 25 - 30 minutes.
Roll in confectioner's sugar while cookies are still warm.","url":"https://recipe.bluelayer.org/recipe/36589/grams-snow-balls"},{"id":"36578","title":"Make-Ahead Sour Cream Drops","ingredients":"butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cardamom
cream, sour, cultured
wheat flour, white, all-purpose, unenriched","directions":"Beat butter in a mixing bowl for 30 seconds.
Add sugar, baking powder, soda, and cardamon; beat until combined.
Beat in sour cream until combined.
Beat in as much flour as you can; stir in any remaining flour.
Drop dough by rounded teaspoons onto cookie sheets lined with waxed paper.
Place sheets in freezer; freeze 45 minutes or until firm.
Transfer mounds to freezer bags or containers.
Freeze up to 6 months.
To bake: Place frozen mounds 2 inches apart on ungreased cookie sheets.
Bake in a 350F (180C) oven about 12 minutes, until edges begin to brown.
Remove; cool.","url":"https://recipe.bluelayer.org/recipe/36578/make-ahead-sour-cream-drops"},{"id":"36577","title":"Italian Bread Wedges","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black
spices, oregano, dried
spices, garlic powder
spices, thyme, dried
salad dressing, italian dressing, commercial, regular
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"In medium bowl, mix water, oil, sugar, salt, flour and yeast.
Let rise 30 minutes.
Spread dough on greased cookie sheet.
In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
Spread this mix on top of dough.
Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/36577/italian-bread-wedges"},{"id":"36575","title":"Roasted Asparagus With Garlic Dressing","ingredients":"asparagus, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, garlic powder
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 475 degrees.
Snap off the tough woods ends of the asparagus and rinse the spears.
Drain on paper towels.
Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife.
Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender.
Arrange the asparagus on a serving plate.
Stir together the ingredients of the garlic dressing until the sugar has dissolved.
Pour over the asparagus or serve as a dipping sauce.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/36575/roasted-asparagus-with-garlic-dressing"},{"id":"36537","title":"Garlic Cheese Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Preheat oven to 450 degrees F Combine baking mix, milk and cheddar cheese in mixing bowl.
Beat with wooden spoon till soft dough forms.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes or golden brown.
Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/36537/garlic-cheese-biscuits"},{"id":"36522","title":"Lighter Honey Walnut Shrimp","ingredients":"nuts, walnuts, english
sugars, granulated
egg substitute, powder
salad dressing, mayonnaise, regular
honey
lemon juice, raw
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
crustaceans, shrimp, raw (not previously frozen)","directions":"Preheat Oven To 300 F
Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
Heat Mixture On Stove On Lowest Setting.
Toss & Coat Shrimp With Mixture
Top With Candied Walnuts.
Serve W/ Rice If Desired.","url":"https://recipe.bluelayer.org/recipe/36522/lighter-honey-walnut-shrimp"},{"id":"36497","title":"Cheese Wafers","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
cheese, cheddar
spices, pepper, red or cayenne
salt, table
sauce, worcestershire
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Cut softened margarine into the flour.
Add grated cheese and seasonings.
Fold in the cereal.
(The dough will be very flaky at this point.)
Use your hands to press dough into small balls (about 1 inch) and place on a cookie sheet.
Flatten balls with a fork dipped in flour (or the palm of your hand).
You should be able to get 4-5 dozen crackers out of the mix, depending on the size of your crackers.
Bake for 15 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/36497/cheese-wafers"},{"id":"36491","title":"Basic Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat your oven to 450 degrees F. 2.
Combine dry ingredients in a large, shallow bowl.
Slice cold butter into thin pats.
DO NOT soften your butter!
Place the cold butter chunks in the bowl and cut into the flour mixture until it looks crumbly.
Basically, you want to chop the butter into tiny pieces, no bigger than peas.
You can do this using a pastry cutter if you have one, but knives, a cookie cutter, or an apple slicer would work as well.
Make a well in the center of the mixture and pour in the buttermilk.
Stir with a wooden spoon until just combined.
Roll out onto a well-floured surface and cut into 2 rounds, OR scoop and shape 2 rounds with your hands and place on an ungreased baking sheet.
Bake about 20 minutes or until they start to brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36491/basic-buttermilk-biscuits"},{"id":"36488","title":"Healthy with Okara! Light and Fluffy Cheese Snacks","ingredients":"okara
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cheese, parmesan, hard","directions":"Put all the ingredients except the grated cheese into a bowl, and mix together with a spoon or fork.
Add the grated cheese and mix in.
Line a baking sheet with a parchment paper (silicone mat).
Form the dough into balls, and put on the sheet.
Bake for about 25 minutes in a 340F/170C oven and they're done!
I tried piping out the dough like the ones in this photo.
They look very cute.
In either case, the dough is not firm like cookie dough; it's very light!","url":"https://recipe.bluelayer.org/recipe/36488/healthy-with-okara-light-and-fluffy-cheese-snacks"},{"id":"36480","title":"Arabic Pretzels (Baqsam)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cumin seed
seeds, sesame seeds, whole, dried","directions":"Dissolve yeast in warm water + sugar.
Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
Mix all together and knead for 10 minutes.
Cover and let rise until double for around 30 minutes.
Punch down.
Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
Place on greased cookie sheet, cover and allow to rise for 10 minutes.
Bake at 400F for 20 minutes.
Reduce to 120F for another 10 minutes to let it dry if desired.","url":"https://recipe.bluelayer.org/recipe/36480/arabic-pretzels-baqsam"},{"id":"36469","title":"Obleas - Butter Cookies With Dulce De Leche","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
dulce de leche","directions":"In the bowl of a standing mixer, beat the butter until light and very fluffy.
Add the vanilla.
Sift together the flour, sugar, and salt.
Slowly beat into the butter.
The dough should be silky soft, but not sticky; if it sticks, work in a little more flour.
Divide the dough into 4 parts and shape into flattened disks.
Chill for 1 hour.
Preheat the oven to 350F.
Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough.
(If the dough because sticky at any time, refrigerate it and work on another piece).
Chill the dough again.
Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet.
With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies.
Peel away the excess dough, form it into a disk and chill.
Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes.
Cool on a rack.
Roll and bake the remaining dough, including all scraps.
When cool, sandwich two cookies together with a layer of dulce de leche.
Variations: *Filled cookies may be dipped in melted bittersweet chocolate.
Or drizzled with melted chocolate.
*Dust the cookies with a little confectioners' sugar or cocoa powder.
*Add a pinch of ground cinnamon or ground anise to the dough.
*To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe.
Canned goat's milk may be found in your market next to the evaporated and condensed milk.","url":"https://recipe.bluelayer.org/recipe/36469/obleas-butter-cookies-with-dulce-de-leche"},{"id":"36460","title":"Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping","directions":"Preheat oven to 425F.
In a large bowl, sift together the dry ingredients.
Gradually add enough of the cream to form a soft dough.
Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
Roll out to a 1/2- to 3/4-inch thickness.
Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
Bake for 10 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/36460/cream-scones"},{"id":"36459","title":"Mixed-Nut Butter-Crunch Toffee","ingredients":"butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
water, bottled, generic
sugars, granulated
syrups, corn, light
candies, semisweet chocolate","directions":"Using some of the melted butter, coat a shallow 12 x 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends.
Brush the paper with some more of the melted butter and set the sheet aside on a wire rack.
Reserve any remaining melted butter for later.
Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.
Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts.
Place the finely chopped nuts in another bowl.
Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water.
Put your candy thermometer within easy reach.
Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.
Place a 2 1/2-quart heavy-bottomed saucepan on the stove.
Place the water, sugar, and corn syrup in the pan and stir gently to combine.
Place the pan over medium-high heat and let the mixture come to a rolling boil.
Dont stir anymore.
If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down.
Cook the syrup until the color turns very light amber.
Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon.
Add the next piece of butter only after each preceding piece has melted and become fully incorporated.
When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan.
Raise the heat to medium and boil the mixture until the temperature reads between 295 and 300F.
Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water.
Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order).
Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee wont cover the entire pan).
Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge.
Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).
Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating.
As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line.
Once the chocolate is melted, place the bowl next to your work surface.
While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1 1/2-inch squares.
Let the candy set until its firmer, about 5 more minutes.
Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom.
If stubborn, reapply butter to your pastry scraper and place the blade in your original cut.
Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.
When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top.
Using a long metal icing spatula, spread the chocolate evenly over the toffee.
(Its fine if the chocolate runs down into the grooves.)
Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate.
Reserve the remaining 1 cup of nuts.
Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line.
One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts.
Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours.
Once set, place the candy into an airtight tin in layers, separated with waxed paper.
Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.
Nut-Free Butter Crunch
For a nut-free version, make the following changes in the original recipe.
Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks.
Mix 1 1/2 cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate.
Reduce the salt to 1/4 teaspoon.
All other instructions are the same.","url":"https://recipe.bluelayer.org/recipe/36459/mixed-nut-butter-crunch-toffee"},{"id":"36439","title":"Cream Biscuits with Dill","ingredients":"wheat flour, white, all-purpose, unenriched
dill weed, fresh
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping","directions":"Preheat the oven to 400.
Line a large baking sheet with parchment paper.
In a large bowl, whisk the 2 cups of flour with the dill, baking powder, salt and sugar.
Add the cream and mix with a wooden spoon just until a dough forms.
On a lightly floured work surface, gently knead the biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk.
Using a floured 2 1/4-inch round cookie cutter, stamp out as many biscuits as possible.
Combine the scraps and repeat to make more biscuits.
Transfer the biscuits to the prepared baking sheet and bake for about 22 minutes, rotating the pan halfway through, until lightly golden on top.
Serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/36439/cream-biscuits-with-dill"},{"id":"36417","title":"Chocolate-Caramel Cookie Bars","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
salt, table","directions":"Preheat oven to 350 degrees F.
Line a 9-inch-square baking pan with parchment paper, leaving an overhang.
Butter the paper.
In a mixing bowl, beat 9 T. butter and the brown sugar on medium speed until light and fluffy.
Add the flour and 1/4 teaspoons salt, and beat until just combined.
Press the dough evenly in the pan and bakc until lightly browned, about 30 minutes.
Place the chopped chocolate in another bowl.
Heat the sugar and water in a saucepan over medium-high head until it turns amber in color, about 10 minutes.
Remove from heat and add 6 T. butter, the cream, and the remaining 1/2 teaspoons salt.
Pour the mixture over the chopped chocolate.
Let it stand for 2 minutes, then stir to combine and let it stand 10 minutes longer.
Pour the chocolate mixture over the crust and refrigerate at least 4 hours or overnight.
Lift the parchment paper to remove the whole bar from the pan.
Sprinkle with the sea salt, then trim edges and cut into 24 bars.
The mixture may be sticky; wipe the knife often while cutting.
Can be stored, refrigerated, for up to three days.","url":"https://recipe.bluelayer.org/recipe/36417/chocolate-caramel-cookie-bars"},{"id":"36410","title":"Shredded Pork Barbecue","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
sugars, granulated
salt, table
spices, pepper, red or cayenne
spices, pepper, black","directions":"Place meat, cutting into pieces if necessary to fit crock pot.
Mix together remaining ingredients and pour over roast.
Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.
Transfer meat to cookie sheet.
When cool enough to handle, shred or chop.
Add juice until moistened to your liking.","url":"https://recipe.bluelayer.org/recipe/36410/shredded-pork-barbecue"},{"id":"36407","title":"Spicy Honey Glazed Sesame Bacon","ingredients":"bacon, meatless
honey
spices, coriander seed
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375*F. Line 2 cookie sheets with parchment paper; arrange the bacon on the paper in a single layer.
In a small skillet, combine the honey,corriander, and cayenne; cook over high heat until melted, about 1 minute.
Brush the honey on one side of the bacon and bake for 10 minutes; sprinkle evenly with sesame seeds and bake 5-10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned.
Transfer the bacon to paper towels, glazed side up, to drain and cool slightly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/36407/spicy-honey-glazed-sesame-bacon"},{"id":"36406","title":"The Best No Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"Add sugar, cocoa, milk and butter in pan and cook on high stirring occasionally until it starts to boil.
At this point boil for one minute without stirring.
Remove from heat and add vanilla and peanut butter.
Stir until peanut butter is melted.
Mix in oats.
Drop on wax paper, let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/36406/the-best-no-bake-cookies"},{"id":"36398","title":"Cherry Chocolate Chip Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
cherries, sweet, raw","directions":"Makes about 4 dozen cookies.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
In a medium bowl, stir together flour, baking soda and salt.
Set aside.
In a large bowl, cream together margarine and sugars.
Add baking powder, oil, water, and vanilla extract.
Beat well.
Add flour mixture and beat until well combined.
Stir in chocolate chips, pecans, and cherries.
Form dough into balls and place them on cookie sheet 2 inches apart.
Flatten slightly using your fingers.
Bake for 79 minutes or until edges begin to brown.
Allow cookies to cool on sheet for a couple of minutes and then remove to wire rack to cool completely.
Recipe adapted from a recipe for Cherry Chocolate Chippers found in a cookbook I borrowed from the library.","url":"https://recipe.bluelayer.org/recipe/36398/cherry-chocolate-chip-cookies-egg-free"},{"id":"36386","title":"Oatmeal Crisps","ingredients":"oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
syrups, corn, light
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350 degrees.
Line a cookie sheet with foil; set aside.
In large bowl, combine oats, sugar, flour, and baking powder; set aside.
In another bowl combine the melted butter, corn syrup, and cream.
Add butter mixture to the oat mixture and stir until combined.
For each cookie, drop dough by rounded teaspoons 3 inches apart onoto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly & golden brown around the edges.
Cool cookies on foil.
Carefully lift edges of cookies, then peel cookies off foil.","url":"https://recipe.bluelayer.org/recipe/36386/oatmeal-crisps"},{"id":"36385","title":"Microwave Candied Nuts","ingredients":"orange juice, raw
sugars, granulated
nuts, walnuts, english","directions":"Mix all ingredients in a microwave safe dish, a 9\" or 10\" pan works well.
Cook on high power in a 600 watt microwave oven for 6 minutes.
Stir & continue cooking another 8 to 10 minutes until sugar crystalizes.
Spread out on cookie sheet to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/36385/microwave-candied-nuts"},{"id":"36383","title":"Chocobanana Balls","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
bananas, raw","directions":"Melt margarine and spread in a pan over low heat.
Add marshmallows until melted, stirring often.
Remove from heat and add cereal.
Stir until cereal is completely coated.
Spread the mixture into a glass pan.
Allow treats to completely cool.
Use a heart shaped cookie cutter to cut treats into shapes.
Serve and enjoy!
These also taste great with peanut butter mixed in or dipped in peanut butter candy melts!","url":"https://recipe.bluelayer.org/recipe/36383/chocobanana-balls"},{"id":"36361","title":"Healthy Haystack Cookies","ingredients":"peanut butter, smooth style, without salt
honey
water, bottled, generic
bananas, raw
salt, table
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
dates, deglet noor","directions":"Mix peanut butter, honey, banana, water and salt.
Add rest of ingrediant and mix together.
Form a ball using a tablespoon and press each ball together tightly.
Place each ball onto a sprayed cookie sheet and bake at 350 degrees for approximately 20 minutes.
My friend used raw honey, natural-smooth peanut butter, unsweetened coconut and raw honey.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36361/healthy-haystack-cookies"},{"id":"36358","title":"Vickys Autumn Harvest Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
oats
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
seeds, flaxseed
pumpkin, raw
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Slightly warm the coconut oil and syrup together in a microwavable bowl
Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture
Now add the pumpkin and apple purees and mix again well
Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)
Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container
I like to use this flaxseed mix available from Holland & Barretts, larger Tesco stores and also online.
It's a resealable pack that stores in the fridge but it needs to be used within 6 weeks or the goodness is lost from the flax","url":"https://recipe.bluelayer.org/recipe/36358/vickys-autumn-harvest-cookies"},{"id":"36352","title":"Lemon Bonbons","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt
sugars, powdered
lemon juice, raw","directions":"Chop pecans very fine.
Scatter on a cookie tray that has been lined with wax paper.
Cream butter with sugar.
Stir in cornstarch and flour.
Mix well.
Form dough into 1 inch balls.
Press balls into the pecans with the bottom of a glass that has been dipped in sugar .
Transfer cookies to another cookie tray 2 inches apart.
Bake 12 to 15 minutes at 350F.
Remove from oven and cool on wire rack.
Mix glaze.
Will be thin enough to drizzle over cookies.
When cool glaze cookies with the lemon icing.","url":"https://recipe.bluelayer.org/recipe/36352/lemon-bonbons"},{"id":"36346","title":"Glazed Nuts","ingredients":"nuts, almonds
sugars, granulated
butter, without salt","directions":"In a heavy 8 inch skillet combine nuts, sugar and butter.
Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
Sprinkle lightly with salt.","url":"https://recipe.bluelayer.org/recipe/36346/glazed-nuts"},{"id":"36336","title":"Feta Dill Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
dill weed, fresh
butter, without salt
cheese, feta
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Combine first 5 ingredients in a bowl.
Add butter and cut in until crumbly.
Stir in cheese and then milk and water until dough forms a ball.
Turn out onto counter and knead 6 - 8 times.
Roll out to 3/4 inch thickness and cut out biscuits with a 2 inch cookie cutter.
Place on ungreased baking sheet and bake at 425 degrees for 12 to 15 minutes, until tops are golden.","url":"https://recipe.bluelayer.org/recipe/36336/feta-dill-biscuits"},{"id":"36307","title":"Three-Cheese Shortbreads","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, cheddar
cheese, mozzarella, low sodium
spices, pepper, red or cayenne
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter until light and fluffy.
Stir in the three cheeses, cayenne pepper, mustard powder, and flour.
Mix well.
If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
Pat the dough into a disc and refrigerate for 1 hour.
Preheat the oven to 300F.
Roll the dough out into a large 1/4-inch thick circle.
Use a scalloped cookie cutter to cut out the shortbreads.
Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/36307/three-cheese-shortbreads"},{"id":"36298","title":"Apricot Oatmeal Bars, Just Like You Remember!","ingredients":"apricots, dried, sulfured, uncooked
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt","directions":"Preheat oven to 350 degrees.
Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray.
Set aside.
Place the apricots in saucepan and cover with water.
Bring to boil, then reduce heat and simmer 10 minutes.
Remove from heat and drain.
Set aside.
In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute.
Place half the mixture into the pan and press firmly into an even layer.
Spread apricots evenly over surface, then sprinkle remaining crumbs over the top.
The pan will be almost full.
Bake in center of oven until light golden brown, about 50 minutes.
Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly).
Gently cut into 24 pieces with a small, sharp knife.
Store in airtight container or cookie tin between layers of parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/36298/apricot-oatmeal-bars-just-like-you-remember"},{"id":"36283","title":"Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
egg, white, raw, fresh
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
spices, ginger, ground
nuts, pecans","directions":"Arrange racks in upper and lower thirds of oven and preheat to 375F Line 2 large baking sheets with parchment paper.
In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
Add egg white and vanilla and beat until smooth, about 1 minute.
Add oat mixture and mix at low speed just until incorporated.
Stir in chocolate and ginger.
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes.
Cool on sheets 3 minutes, then transfer to racks to cool completely.
Continue making cookies with remaining dough and cooled sheets.
Transportation tips:.
To keep them fresh, pack the cookies in covered containers with waxed paper between each layer.
If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.","url":"https://recipe.bluelayer.org/recipe/36283/diabetic-oatmeal-cookies-with-chocolate-chunks-and-candied-ginge"},{"id":"36270","title":"Vanilla Berry Cream","ingredients":"goji berries, dried
sugars, granulated
vanilla extract
yogurt, greek, plain, nonfat","directions":"Partly freeze berries by placing in a single layer on a cookie sheet in freezer for about 15 minutes.
Remove from freezer and place berries in food processor bowl with sugar and vanilla.
Process this mixture until slushy.
With machine running, pour in yogurt and process until smooth.
Pour into wine glasses and serve immediately, or chill up to 20 minutes.
Serve with vanilla bean shortbread (see recipe).","url":"https://recipe.bluelayer.org/recipe/36270/vanilla-berry-cream"},{"id":"36255","title":"Easy Caramel Oat Brickle Bars","ingredients":"butter, without salt
sugars, brown
salt, table
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats","directions":"Preheat oven to 400.
Grease a 9x13-inch cookie sheet.
Over low heat, melt butter.
Remove from burner, adding in the salt, baking powder, vanilla and oats.
Combine mixture well.
Firmly press into the cookie sheet.
Bake 8-12 minutes, until firm, not crumbly!
Cut while hot.","url":"https://recipe.bluelayer.org/recipe/36255/easy-caramel-oat-brickle-bars"},{"id":"36251","title":"Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Dough:.
Cream butter and cream cheese.
Beat in flour.
Divide dough in 2 portions.
Refrigerate 1 hour.
Mix 1/2 cup sugar, cinnamon and pecans for topping and set aside.
Preheat oven to 350 degrees.
Roll 1 portion in a circle 1/16 inch thick.
Cut circle in 16 pie shape wedges.
Use half topping, sprinkle each wedge and roll up from large end.
Sprinkle with 1/2 of the tablespoon of sugar.
Place each crescent on an ungreased cookie sheet.
Bake 15-18 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/36251/rugelach"},{"id":"36243","title":"Irish Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried","directions":"Combine flour, sugar, baking soda, baking powder, and salt.
Cut butter into flour mixture with pastry cutter.
Add buttermilk until dough is soft.
Stir in currants.
Turn dough out onto a lightly floured surface.
Knead for 5 minutes, or until smooth.
Form dough into a 7 inch round.
Place on a lightly oiled cake pan or cookie sheet.
Cut 1/2 inch deep cross side to side.
Score with cross 1/2 inch deep on the top.
Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/36243/irish-bannock"},{"id":"36240","title":"Orange-Hazelnut Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
orange juice, raw","directions":"Line two baking sheets with parchment.
Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.
Mix on low speed until the butter combines with the sugar but isnt perfectly smooth, 1 to 2 minutes.
Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
On a lightly floured surface, roll the dough to about 1/4 inch thick.
Aim for a uniform thickness to ensure even baking.
Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible.
Press the scraps together, roll them out, and cut out more cookies.
If the dough becomes sticky, refrigerate it briefly.
Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.
(After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)
If the cookies are done before 30 min., reduce the oven temperature to 275F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325F.","url":"https://recipe.bluelayer.org/recipe/36240/orange-hazelnut-shortbread-cookies"},{"id":"36231","title":"Korean Sesame Seed Cookies","ingredients":"seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
sugars, brown
syrup, maple, canadian","directions":"Roast white and black sesame seeds seperately in dry pans until they start to pop.
Remove from pan onto plates.
Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves.
Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds.
Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer.
With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one.
Let the roll cool, then slice into about 1/4 to 1/3 inch slices.","url":"https://recipe.bluelayer.org/recipe/36231/korean-sesame-seed-cookies"},{"id":"36219","title":"Hazelnut Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
butter, without salt
sugars, brown","directions":"Combine flour and hazelnuts.
In a large bowl, cream the butter and brown sugar.
Gradually blend in the dry ingredients.
Cover and chill for 8 hours or overnight.
Preheat oven to 300 degrees Fahrenheit.
Lightly grease cookie sheets.
On a floured surface, roll out the dough to a thickness of 1/4\".
Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2\" apart.
Bake for 20 to 25 minutes until lightly colored.
Transfer to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/36219/hazelnut-shortbread-cookies"},{"id":"36216","title":"Bread Machine Cuban Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place all ingredients in your bread machine in the order given.
Set bread machine to dough cycle.
IMPORTANT!
CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME.
The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread).
Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
Bake at 350 degrees for about 30 minutes or until nicely browned.
You can also just cook this in your bread machine on the regular bread cycle if you want.
It still tastes great, you just don't get the cuban shaped loaf.","url":"https://recipe.bluelayer.org/recipe/36216/bread-machine-cuban-bread"},{"id":"36212","title":"White Chocolate Raspberry Brittle","ingredients":"spartan, real semi-sweet chocolate baking chips,
raspberries, raw","directions":"Line a cookie sheet with parchment paper.
Melt the white chocolate in a double boiler.
Using a spatula, spread the white chcolate in a 10\" square on the parchment paper.
Evenly drizzle the raspberry puree over the white chocolate.
Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
Let the brittle sit at room temperature for 2-3 hours or until firm.
Cut the brittle into the desired size pieces and remove the parchment paper.
Handle carefully as the puree will be slightly sticky.","url":"https://recipe.bluelayer.org/recipe/36212/white-chocolate-raspberry-brittle"},{"id":"36182","title":"Shrikhand and Pooris","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
spices, cardamom
spices, nutmeg, ground
spices, saffron
cream, sour, cultured
raisins, seeded
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Make the shrikhand: Line a large bowl with a double layer of cheesecloth.
Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle.
Then tie the bundle onto a wooden spoon.
Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
Empty the thickened yogurt into a bowl; whisk until very smooth.
Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using).
Taste and add more sugar, if desired.
Shrikhand is supposed to be slightly tart.
If it's not, add some or all of the sour cream.
Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top.
Cover and chill for at least 1 hour.
Make the pooris: Mix the flour and salt in a large bowl.
Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water.
Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes.
Cover with a damp cloth and let rest, 30 minutes.
Divide the dough in half; roll each portion into a 1/16-inch-thick round.
Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels.
Fry the pooris in batches until golden brown, 1 minute per side.
Remove with a slotted spoon; drain in the colander.
Serve the hot pooris with the cold shrikhand.
Photograph by Charles Masters","url":"https://recipe.bluelayer.org/recipe/36182/shrikhand-and-pooris"},{"id":"36180","title":"Crunchy & Slightly Sweet Cinnamon Cookies","ingredients":"wheat flour, white, cake, enriched
spices, cinnamon, ground
sugars, granulated
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the butter in the microwave (about 20 seconds) and then mix in the sugar.
Mix in the milk.
Mix in the cinnamon.
I love cinnamon, so I used 2 teaspoons.
Add the flour and mix until no longer powdery, but don't over mix it.
You don't need to sift the flour.
It should look like this.
Sandwich the dough between plastic wrap and roll out to 3-4 mm thickness.
Cut out cookies with your preferred cookie cutters.
Bake in an oven heated to 180C for 20-25 minutes.
All done!","url":"https://recipe.bluelayer.org/recipe/36180/crunchy-slightly-sweet-cinnamon-cookies"},{"id":"36171","title":"Cheeey Appetizer Crackers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
spices, paprika","directions":"Mix together cheese, butter, flour and cayenne.
Shape dough into 1 inch balls and place on a lightly greased cookie sheet.
Flatten balls to about 1/4 inch thick with the bottom of a glass.
Dip glass in flour if it sticks to the cheese mixture.
Poke each cracker several times with the tines of a fork.
Sprinkle lightly with paprika.
Bake at 375F for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/36171/cheeey-appetizer-crackers"},{"id":"36158","title":"Gluten-Free Chocolate Chip Protein Cookies","ingredients":"bananas, raw
peanut butter, smooth style, without salt
sugars, granulated
vanilla extract
pancakes, plain, dry mix, complete (includes buttermilk)
oats
salt, table","directions":"Preheat your oven to 350 F and line a cookie sheet with parchment paper.
Set aside 2.
In a large bowl, combine the mashed banana, peanut butter, coconut sugar and vanilla extract.
Mash together with a fork until evenly combined.
Add in the Protein Pancake Mix, quick-cooking oats and salt and stir until evenly combined.
Your dough will be wet and sticky.
Drop the dough by heaping tablespoons onto the prepared pan leaving an inch or two between them.
Bake until the tops of the cookies just look baked, about 8-9 minutes.
Be careful not to over-bake as they will dry out.
Remove from oven.
Let them cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Devour.","url":"https://recipe.bluelayer.org/recipe/36158/gluten-free-chocolate-chip-protein-cookies"},{"id":"36157","title":"Comforting Knishes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black","directions":"To make the dough, beat together mashed potatoes, oil, and salt.
Add the flour and baking powder and mix well.
Mix in the water and knead into a smooth dough.
Let rest on a board, covered with a cloth, for 1/2 hour.
To make the filling, saute the onions in oil until transparent.
Mix together with the rest of the filling ingredients.
Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick).
Cut into 5 x 6-inch rectangles.
Place 2 or 3 tTablspoons of the filling in the middle of each rectangle.
Fold the sides in first, then the ends.
Place folded side down on an oiled cookie sheet.
Bake at 350 degrees F for 25 minutes, or until golden.
Serve with mustard.","url":"https://recipe.bluelayer.org/recipe/36157/comforting-knishes"},{"id":"36143","title":"Malted Milk Ball Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 150 degrees.
Place parchment paper onto cookie sheet (preferably with sides).
Sprinkle morsels evenly over parchment paper.
Place pan in oven for about 5 minutes to melt morsels.
Remove pan and spread morsels evenly over parchment paper with a spatula.
Sprinkle malted milk balls over white chocolate.
Press candies down slightly.
Allow to cool-for quick cool-place pan in the freezer or fridge for about 5 minutes.
Break apart into pieces.
Makes about 10 snack size baggie servings for gift giving.","url":"https://recipe.bluelayer.org/recipe/36143/malted-milk-ball-bark"},{"id":"36130","title":"Vegan Chocolate Pumpkin Cookies","ingredients":"sugars, granulated
pumpkin, raw
oil, corn, peanut, and olive
seeds, flaxseed
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Boil water, add to flax meal, stir and let stand for 10 minutes.
Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
Add flour, baking powder, baking soda, cinnamon and salt.
Stir to mix well.
Add chocolate chips and stir.
Bake at 375 for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/36130/vegan-chocolate-pumpkin-cookies"},{"id":"36124","title":"Ganache for Filling Cookies","ingredients":"cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small saucepan, combine the cream, butter, and corn syrup.
Bring to a simmer over medium heat.
Remove from the heat and add the chocolate all at once.
Shake the pan to make sure all the chocolate is submerged; let the chocolate melt for about 2 or 3 minutes.
Whisk smooth, then scrape into a bowl and cool to room temperature, when the ganache will set and thicken.
Use the cooled ganache immediately to sandwich any rolled or drop cookies.","url":"https://recipe.bluelayer.org/recipe/36124/ganache-for-filling-cookies"},{"id":"36121","title":"Trail Mix Cookie Mix","ingredients":"sugars, brown
sugars, granulated
wheat germ, crude
oats
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"r>Layer ingredients in a wide mouth mason jar, pressing down after each addition.
Attach a ribbon with instructions: Empty cookie mix in a large glass bowl.
Stir to mix.
Add 1/2 cup softened butter, 1 beaten egg, and 1 t.
vanilla.
Mix well.
Roll into walnut sized balls and place on a lightly greased cookie sheet.
Bake in a 350 degree oven for 12-14 minutes.
You want the edges golden brown.
Cool 5 minutes on the cookie sheet, then place on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/36121/trail-mix-cookie-mix"},{"id":"36081","title":"Shortbread Cookies Just Like Panera's! Delicious!","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract","directions":"Combine all ingredients; use hands to knead until ingredients are blended.
Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
Before cooking, mark rectangle cookie lines with knife.
(I even made diamonds by cutting them on a diagonal to make them look like Panera's!)
Bake at 325 for about 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/36081/shortbread-cookies-just-like-paneras-delicious"},{"id":"36079","title":"Hazelnut Buckwheat Shortbread Dipped in Dark Chocolate","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
spices, cardamom
spices, cloves, ground
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour.
Lightly grease a cookie sheet and set aside.
In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar.
Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla.
Mix in the buckwheat and hazelnut flours, and water.
When the dough is thoroughly combined, turn it out onto your work surface.
Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick.
Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter).
With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes.
Remove from the oven; leave the cookies on the pan to cool.
Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt.
Whisk thoroughly and remove from the heat.
You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate.
Alternatively, you can drizzle chocolate on the cookies for a lacy look.
(You may have leftover chocolate.)
Let sit for 1 hour at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/36079/hazelnut-buckwheat-shortbread-dipped-in-dark-chocolate"},{"id":"36076","title":"Scented Applesauce-Cinnamon Ornaments","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Mix applesauce and cinnamon together until it is thick enough to hold a form when cut into cookie cutter shapes.
Flatten the mixture on a flat surface and cut into cookie cutter shapes.
Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the size and thickness of the cookies.
If using as a hanging ornament, make hole with toothpick before drying.","url":"https://recipe.bluelayer.org/recipe/36076/scented-applesauce-cinnamon-ornaments"},{"id":"36074","title":"Peanut Butter Cookie Truffles","ingredients":"peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, add peanut butter, flour and salt; mix until well combined.
Place in the freezer for about 30 minutes.
The dough will be soft.
Line a baking sheet with parchment paper; set aside.
Roll peanut butter dough into 1-tablespoon-sized balls.
(Because the dough is still soft, they will not form into perfect balls.)
Place on prepared baking sheet.
Place the baking sheet in the freezer for about 1 hour (I left mine overnight).
In a microwave safe bowl, add chocolate wafers and cook for 30 seconds.
Mix and cook for another 30 seconds until chocolate is melted.
Be sure to mix the chocolate in between each interval.
Be careful not to burn your chocolate.
With 2 forks, dip the peanut butter balls into the chocolate.
Let excess chocolate drip back into bowl; place truffles back onto baking sheet to cool.
I store my truffles in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36074/peanut-butter-cookie-truffles"},{"id":"36073","title":"White Chocolate Ganache Whipped Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Have chopped chocolate in a large bowl
Heat cream in the microwave or on stovetop just until it comes to.a simmer.Remove from heat.. Pour over chopped chocolate.
Let sit 1 minute to melt, then stir until smooth
Cool to room temperature, then chill.until.cold.
At least 1 hour.
When ready to use, beat until light and fluffh
Use on cakes , cupcakes, as a filling for cupcales.. Also great on brownies, bars and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/36073/white-chocolate-ganache-whipped-frosting-filling"},{"id":"36072","title":"All Purpose Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine yeast sugar and water and let sit for 5 minutes to proof.
Add the rest of the ingredients and mix well.
Knead on floured surface until smooth and soft.
Place in an oiled bowl and cover.
Let rise until double in size.
Punch down
Place on large cookie sheet and work the dough evenly across the pan.
Use your fingers to press the edges to the sides of the pan to form the crust edge.
**Note** If you are using a thin or watery sauce bake the crust alone for 4 minutes at 350 before adding sauce and toppings to prevent sauce from soaking into crust.","url":"https://recipe.bluelayer.org/recipe/36072/all-purpose-pizza-dough"},{"id":"36053","title":"Florentines (Florentiner)","ingredients":"orange juice, raw
cherries, sweet, raw
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
honey
nuts, almonds
wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat oven to 180C.
Put butter, sugar, cream and honey in a pot on the stove and cook slowly until just boiling (be careful, otherwise it will burn).
Take off the stove and stir in remaining ingredients.
Put 1 tsp of the mixture on a baking tray and form a small cookie.
Leave a distance of 2cm between each cookie.
(or do as I do and use your muffin tray)
Bake for 12 to 14 minutes and leave to cool.
When cool, melt the chocolate and cover the florentines on the bottom side.
Leave to cool.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/36053/florentines-florentiner"},{"id":"36027","title":"Hazelnut and Candied Cherry Bark","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cherries, sweet, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.
Place hazelnuts on ungreased cookie sheet.
Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
Cool 10 minutes.
Coarsely chop nuts.
Meanwhile, line cookie sheet with waxed paper.
Place candy coating in microwave safe bowl.
Microwave on HIGH for 1 minute.
Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
Stir in hazelnuts.
Spread mixture on waxed paper lined cookie sheet.
Sprinkle mixture with red and green cherries; press gently into coating.
Sprinkle with chocolate chips; press in gently.
Cool 20 minutes or until completely cooled.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36027/hazelnut-and-candied-cherry-bark"},{"id":"36019","title":"Lebanese Cookies","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
sugars, granulated
honey
water, bottled, generic
nuts, walnuts, english","directions":"Preheat oven to 350.
In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
Add orange juice, baking powder and baking soda, mix well.
Gradually add flour to make a soft dough.
With clean hands, shape dough into 2-inch ovals.
Place on an ungreased baking sheet.
Bake at 350 degrees for 20 to 25 minutes or until golden.
Cool about 2 minutes and remove to a wire rack.
Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.
Gently boil, uncovered, for 5 minutes.
Remove from heat.
Dip the COOLED cookies into the warm syrup.
Sprinkle immediately with the finely chopped walnuts.
Return to wire rack to set.","url":"https://recipe.bluelayer.org/recipe/36019/lebanese-cookies"},{"id":"36006","title":"Rum Balls","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"IN a medium sized bowl, sift the cocoa powder and the confectioners sugar together and set aside.
In a separate bowl, stir the rum and corn syrup together and then add it to the cocoa and sugar, mixing thoroughly.
Add the cookie crumbs and the pecans and stir until the mixture holds together well.
Roll the dough into 1-inch balls and gently press them into the chocolate sprinkles.
Store in an airtight container for 2 days or freeze.","url":"https://recipe.bluelayer.org/recipe/36006/rum-balls"},{"id":"35984","title":"Hungry Girl's Pb&j Yogurt Parfait","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt","directions":"Spoon half of the yogurt into a small glass.
Layer half of the strawberries, half of the crushed cookies (1/4th of the package, and half of the crushed chips.
Continue layering with remaining yogurt, strawberries, crushed cookies (1/4th of the package), and crushed chips.
PER SERVING (entire parfait): 205 calories, 3g fat, 199mg sodium, 37g carbs, 2g fiber, 24g sugars, 7g protein -- POINTS value 4.","url":"https://recipe.bluelayer.org/recipe/35984/hungry-girls-pb-j-yogurt-parfait"},{"id":"35972","title":"Cheese Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
butter, without salt
nuts, pecans
salt, table
spices, pepper, red or cayenne","directions":"Soften and blend together cheese and butter; add other ingredients.
Form into 4 rolls and wrap in foil or saran wrap.
Freeze.
Thaw slightly and slice about 1/4 inches
Bake at 375 degrees for 15 minutes.
Great to prepare ahead and will keep in freezer for several months.","url":"https://recipe.bluelayer.org/recipe/35972/cheese-cookies"},{"id":"35947","title":"Drum Stick Torte Recipe","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
oil, corn, peanut, and olive","directions":"Mix and press in a 9 by 13 pan.
Bake at 350 degrees for 10 or possibly 15 min.","url":"https://recipe.bluelayer.org/recipe/35947/drum-stick-torte-recipe"},{"id":"35940","title":"Easy Caramel Rugelach (Jayne Cohen)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
vanilla extract
sugars, brown
candies, caramels
nuts, pecans","directions":"Make the pastry.
In a food processor, mix the flour, salt, and brown sugar.
Add the cream cheese, butter, sour cream, and vanilla and pulse just until the mixture begins to form a ball around the blades.
Do not overprocess.
Transfer the dough to a work surface and knead lightly and quickly into a smooth, compact roll.
(Or prepare manually: In a large bowl, quickly mix together the cream cheese, butter, sour cream, and vanilla until well blended.
Gradually add the flour, salt, and sugar.
Knead the mixture lightly until thoroughly combined and smooth.
).
Divide the dough into 4 equal parts.
Put each piece between two sheets of wax paper and flatten into a large oblong using the palm of your hand.
If necessary, refrigerate briefly until the dough is firm enough to roll.
Work with one oblong at a time, keeping the others refrigerated.
Roll the oblong between the wax paper into a 12-by-7-inch rectangle, about 1/8 inch thick.
Leaving the dough in the wax paper, refrigerate for at least 4 hours or up to 2 days.
Repeat with the other 3 rectangles.
Loosen the wax paper from both sides of the dough.
(The paper becomes pressed into the dough with rolling and will be difficult to remove after you cut the dough unless it has been loosened first.)
Place the dough rectangle back down on a sheet of the wax paper, and sprinkle it all over with 2 table-spoons brown sugar.
Now cut the rectangle in half.
You should have two 6-by-7-inch sections.
Cut each section into 4 equal strips, giving you 8 in all.
Leaving a 1/2 inch border, place some caramel pieces and pecans over each dough strip (be generousathe more caramels, the more luscious the taste).
If your caramels are soft enough, press the pieces with your fingertips to flatten them.
You'll get a smoother, tighter roll.
Roll each strip up tightly, jelly-roll fashion, and place seam side down, about I inch apart, on a baking sheet lined with parchment.
(If the dough becomes too soft to work with during the rolling or filling, place it on a lined cookie sheet in the freezer until firm again.)
Refrigerate the prepared rugelach while you make rugelach with the rest of the dough.
The prepared rugelach should be refrigerated for at least 30 minutes before you bake them.
Preheat the oven to 375F Bake in the middle of the oven for about 20 minutes, or until pale golden.
If necessary, adjust the pans during baking so the rugelach cook evenly.
Transfer the pan to a rack and let the rugelach cool completely.
Remove the rugelach carefully with a thin-bladed spatula.
Store the rugelach in airtight containers for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/35940/easy-caramel-rugelach-jayne-cohen"},{"id":"35932","title":"Sherrie's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cardamom
butter, without salt
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Combine flour, sugar, baking powder, salt and spices.
Cut in butter with pastry blender.
Add cranberries and grated orange rind.
Add 1/2 cup light cream and stir just until moist.
Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
Form into a 1/2\" thick disk.
Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
After placing scones on cookie sheet, refrigerate for 15 minutes.
Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35932/sherries-cranberry-scones"},{"id":"35920","title":"Simple Moist Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 170C.
Sift the cake flour.
Mix all the ingredients together.
(This is easier if you mix them in a plastic bag.)
Bring the dough together with plastic wrap.
Cut the cookies out into any shape you like, and line them up on a baking tray lined with parchment paper.
Bake them at 180C for around 15 minutes.","url":"https://recipe.bluelayer.org/recipe/35920/simple-moist-cookies"},{"id":"35912","title":"Crunchy Peanut Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, corn, peanut, and olive
salt, table
sugars, granulated
water, bottled, generic
peanut butter, smooth style, without salt","directions":"Preheat oven to 350F (180C).
In a food processor, combine flour, corn meal, peanuts, salt and sugar and pulse until the peanuts are finely chopped.
Alternatively, chop the peanuts by hand and mix together with the flour, corn meal, salt and sugar.
In a separate bowl, whisk together the water and peanut butter until smooth.
Add to the flour mixture and blend to form a cohesive dough.
Divide dough into 2 equal portions.
Roll out each portion of dough on a floured surface into a rectangle, 3/16 to 1/4 inch thick.
This dough is very crumbly, so fix any cracks that occur by pushing the dough back together with your fingers.
Cut the dough into squares (or use a cookie cutter for other shapes) about 2 inches across and place on an ungreased cookie sheet.
Prick each cracker with a fork.
Bake for 15 to 20 minutes until the crackes are a deep brown.
Cool on a rack.
Serve as part of a snack.","url":"https://recipe.bluelayer.org/recipe/35912/crunchy-peanut-crackers"},{"id":"35891","title":"Easy-In-A-Pinch-Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees.
In a medium bowl, place flour, baking powder and salt.
Mix well.
Put oil then milk into a 1 cup measure, don't stir.
Pour directly into flour mixture.
Stir with a fork.
Roll and cut into circles.
Place on cookie sheet and bake in 450 degree oven till golden.","url":"https://recipe.bluelayer.org/recipe/35891/easy-in-a-pinch-biscuits"},{"id":"29174","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
pumpkin, raw","directions":"Preheat oven to 400 degrees F (205 degrees C).
Butter one large cookie sheet.
Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Stir in the pumpkin and mix to form a soft dough.
On a lightly floured surface pat the dough out to 1/2 inch thick.
Cut out biscuits with a round 2 inch cutter.
Place biscuits on the prepared cookie sheet.
Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes.
Serve warm from the oven.","url":"https://recipe.bluelayer.org/recipe/29174/pumpkin-biscuits"},{"id":"35871","title":"Easy and Tasty Cookie Cutter Cookies Made with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preparation: Slice the butter into 1cm cubes, and chill in the fridge.
Preheat the oven to 180C.
Mix the pancake mix and sugar together in a bowl.
Add the cubed butter, and cut it in with a wooden spatula.
It doesn't become completely smooth, but if you mix it well, you'll get a crumbly yellow dough!
Add the milk and mix some more.
Start to knead it by hand when it looks like the dough in the photo.
Bring the dough together and it's done.
Stretch it out to a 5 mm thickness with a rolling pin.
Cut out the dough in any shape you like.
Bake them for 5-10 minutes in the oven heated to 180C, and they're done!
The dough will expand in the oven, so leave spaces between the cookies on the baking tray.
Here is a Totoro cookie recipe, made with the same dough!","url":"https://recipe.bluelayer.org/recipe/35871/easy-and-tasty-cookie-cutter-cookies-made-with-pancake-mix"},{"id":"35870","title":"Easy Baked Bannock *revised*","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Preheat oven to 375F.
mix all dry ingredients in a bowl; make a well in the middle and add wet ingredients.
mix all ingredients together until a soft consistency NOT STICKY *TIP* IF YOU NEED TO ADD MORE WATER OR FLOUR THEN DO SO.
*tip*try not to over work the bannock as it comes out much softer and fluffier with less work.
flatten bannock about 1 inch thick and place on cookie sheet.
prick with fork all over.
Bake for 15 minutes on each side depending on how brown you want it.
Cool for 10 minutes and slice into squares.
Slice each piece in half and add butter, jam or your favourite topping.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35870/easy-baked-bannock-revised"},{"id":"35864","title":"Simple Time-Saver Cookies Using a Bread Maker","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Add the pancake mix to a bowl, and add the melted margarine or butter.
Mix well.
Once mixed together, use your hands to make into round shapes, or use a cookie cutter.
Bake in the oven at 180C for 15 minutes and they're complete!
I recommend watching them carefully as they bake.","url":"https://recipe.bluelayer.org/recipe/35864/simple-time-saver-cookies-using-a-bread-maker"},{"id":"35856","title":"Arthur's Fried Fish Recipe","ingredients":"sauce, fish, ready-to-serve
lemon juice, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
spices, basil, dried
spices, pepper, black
spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.
Cover with lowfat milk and lemon juice and chill 3 to 4 hrs.
Drain off lowfat milk.
Dip fillets in flour to coat each piece lightly.
Let dry on a cookie sheet, making sure pcs don't touch.
Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.
Heat oil to 425 degrees.
Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.
Dip floured fillets in batter and add in to the warm oil one at a time.
Fry 4 to 5 min.
Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 degree oven.
(Don't heap fish as this creates steam in the oven and makes coating soft.)
Deep fry remaining filets, keeping the depth of the oil at least 3 inches.","url":"https://recipe.bluelayer.org/recipe/35856/arthurs-fried-fish-recipe"},{"id":"35847","title":"Parmesan Rice Squares","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 300.
On a cookie sheet, toss together the cereal and butter.
Sprinkle with cheese and toast for 15 minutes, stirring every 5 minutes.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/35847/parmesan-rice-squares"},{"id":"35839","title":"Cajun Spiced Pecans","ingredients":"butter, without salt
nuts, pecans
sugars, brown
spices, paprika
spices, chili powder
spices, cumin seed
vinegar, cider","directions":"Preheat oven to 375 1/4F.
In a large skillet over medium heat melt butter.
Add the pecans - saute until lightly browned, about 3 minutes.
Add the brown sugar and cook until caramelized.
Stir in the paprika, chile powder and cumin.
Add the vinegar and cook until all the liquid has evaporated.
Season with salt.
Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.","url":"https://recipe.bluelayer.org/recipe/35839/cajun-spiced-pecans"},{"id":"35826","title":"Easiest No-Bake Peanut Butter/Rice Krispies Treats!","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put a large saucepan on the stove and heat on high.
Pour syrup and sugar into the pan and start mixing.
Don't waste time; sugar and syrup burns FAST.
mix constantly until you obtain a boiling, beautiful, clear syrup.
Remove from heat and add peanut butter.
Mix with a wooden spoon.
It can take up to 5 minutes of throughout mixing to obtain the desired texture.
You should obtain a silky smooth caramel-like syrup.
When you achieved the desired texture, add te rice krispies.
Mix with a wooden spoon until everything is evenly covered.
Cover a large cutting tray/cookie pan/anything large and flat with parchemin paper.
Prepare a cup filled with hot water.
Drop the mixture onto the parchemin paper by the spoonful, dipping the spoon into the hot water in between each use (else it will stick).
To achieve the shape I did on the picture, use the 'tablespoon' on a mesuring spoon set.
Let stand at room temperature for 10-30 minutes, depending on the size you made them.
If you used the tablespoon method (like the picture shows) it will be 10 minutes.
Enjoy!
:)","url":"https://recipe.bluelayer.org/recipe/35826/easiest-no-bake-peanut-butter-rice-krispies-treats"},{"id":"35824","title":"Pigs-N-Blankets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
phyllo dough
butter, without salt","directions":"Preheat oven to 350 degrees.
Divide sausage into 6 portions.
Roll each into a link looking stick.
Cut filo into 3 parts then allow to thaw before unwrapping.
Cook the sausage in a skillet until brown and cooked throughly.
Take half the filo from one portion and wrap around sausage.
Repeat for each stick.
Melt butter in microwave safe bowl or skillet.
Dip each stick and roll around to absorb the butter then place in cake pan or cookie sheet.
Bake 25 minutes.
Serve with syrup or applesauce.","url":"https://recipe.bluelayer.org/recipe/35824/pigs-n-blankets"},{"id":"35819","title":"Candy Bar Bars","ingredients":"butter, without salt
sugars, brown
vanilla extract
syrups, corn, light
oats
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F. Lightly grease a 9\" x 13\" pan.
In a large mixing bowl, cream the butter and sugar together.
Mix in the vanilla, corn syrup and oats.
Pat this dough into the greased pan.
Bake for 15-16 minutes (don't overbake).
Meanwhile, over low heat melt together the chocolate chips and peanut butter.
Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top.
Cool completely and cut into bars.","url":"https://recipe.bluelayer.org/recipe/35819/candy-bar-bars"},{"id":"35801","title":"Hidden Kisses","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.
Beat in vanilla and salt.
Add flour gradually.
Sprinkle with water.
Mix well.
The mixture will be crumbly.
Cover and refrigerate the dough for 45 minutes.
Pinch off about 1 tbsp of dough.
Using both hands, form into a ball.
With the flat of your hand, flatten it against the countertop making it as thin as possible.
Preheat oven to 375F.
Peel off the wrapper from a chocolate kiss.
Place 1 kiss in the centre of the flattened dough.
Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.
Repeat until all the dough and/or kisses are used up.
Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.
When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.
Do not let them get too brown or burnt.
Remove the baking sheet and let the cookies cool for 30 minutes.
Dust with the icing sugar.","url":"https://recipe.bluelayer.org/recipe/35801/hidden-kisses"},{"id":"35799","title":"Breadmaker Bagels Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your bread machine, making sure to place wet ingredients on the bottom and dry ingredients on the top, reserving the yeast for last.
Select dough or possibly manual cycle.
When cycle is finished, remove the dough from the machine and roll into 6 snakes about 10 inches long.
Press the ends tightly together to create a doughnut shape.
Bring a large pot of water to a boil.
Place bagels in the boiling water for 2 min.
(The longer they boil the chewier they are) Remove from the water and place on a lightly greased cookie sheet.
Bake at 350 degrees F for 20 min till golden brown in color.
Try: half all-purpose and half whole wheat flour.
Add in a tsp.
of cinnamon, 1/4 c. of raisins and an extra Tbsp.
of sugar for Cinnamon Raisin Bagels","url":"https://recipe.bluelayer.org/recipe/35799/breadmaker-bagels-recipe"},{"id":"35774","title":"Peanut Butter Dreams","ingredients":"peanut butter, smooth style, without salt
cheese, parmesan, hard
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
sugars, granulated
oil, corn, peanut, and olive","directions":"Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.
In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.
Refrigerate until firm enough to roll with your hands into balls.
Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.
Place on racks to firm.
For praline:.
Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.
Mix in peanuts and pour onto a greased rimmed cookie sheet.
Let harden and cool, then chop in food processor until quite fine but not powdered.
Preparation and cook times are a guess.","url":"https://recipe.bluelayer.org/recipe/35774/peanut-butter-dreams"},{"id":"35761","title":"Cakey Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
raisins, seeded
sugars, brown
sugars, brown
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 375F (180C).
Mix the dry ingredients well; set aside.
Put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart.
Bake 11-13 minutes until golden and crispy on the outside.","url":"https://recipe.bluelayer.org/recipe/35761/cakey-oatmeal-raisin-cookies"},{"id":"35745","title":"(No Egg) Peanut Butter Cookies!","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched","directions":"preheat oven to 350 degrees.
mix peanut butter, applesauce, and sugar together in bowl.
fold in flour.
refrigerate for 1 hour
scoop by spoonfuls onto baking sheets.
make crisscross pattern on each cookie after dipping fork in sugar (cinnamon sugar tastes great as well).
bake in oven for 15 minutes.
remove from oven and let cool.
enjoy!","url":"https://recipe.bluelayer.org/recipe/35745/no-egg-peanut-butter-cookies"},{"id":"35664","title":"Anzac Biscuits (Cookies)","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 160C (if using fan-forced oven) or 180C Line biscuit trays with a quality baking paper or lightly grease with butter.
Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
Using a small saucepan or microwave -- melt the butter and golden syrup together.
Set aside.
Using a cup -- mix the boiling water and bicarb soda together.
Add this mixture to the melted butter.
The mixture will foam up.
Add the butter to the dry ingredients and combine thoroughly.
Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water.
I've posted a photo of how I like my mixture to look.
You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie.
Add too much water and your biscuits will flatten out totally during cooking.
Using your hands.
Roll into balls and flatten slightly.
These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
Place on baking trays and bake for 15-20 minutes or until golden brown.
Cooking longer will give a crunchier biscuit or less time a softer biscuit.
I like mine to be crisp.
Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
Cool on trays for 5 to 10 minutes before moving to a rack to cool.
If biscuits are too soft they can be returned to the oven and cooked further.","url":"https://recipe.bluelayer.org/recipe/35664/anzac-biscuits-cookies"},{"id":"35628","title":"Vendor Style Honey Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sugar and salt in a bowl and set aside.
Bring the honey, water and oil to boil in a saucepan.
Add the peanuts to the honey mixture.
Reduce heat to low and simmer for 5 minutes stirring frequently.
When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes.
You will recognize the honey roasted peanut look.
Take off heat and spread in one layer on a cookie sheet or foil until it cools.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35628/vendor-style-honey-roasted-peanuts"},{"id":"35575","title":"Chocolate Cake Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Pop your popcorn and place it in a bowl that has some extra room in it.
Now in a double boiler, melt your chocolate.
Pour the chocolate over the popcorn and then toss it with a spoon to coat it really well.
Now sprinkle the chocolate cake crumbs over top and stir again.
Now pour it out onto a cookie sheet and separate it as best you can.
Let it dry out.
Serve with a smile!","url":"https://recipe.bluelayer.org/recipe/35575/chocolate-cake-popcorn"},{"id":"35572","title":"Slow cooker chocolate-covered peanut clusters","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
nuts, almonds","directions":"Layer all of the ingredients in order in a 6-quart slow cooker.
Cover and cook on low for 2 hours.
Remove the lid and stir to combine.
If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low
Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets.
Allow to sit at room temp until completely set, 1-2 hours.
The clusters can be stored in an airtight container in the refrigerator for up to 1 month.
They also freeze very well","url":"https://recipe.bluelayer.org/recipe/35572/slow-cooker-chocolate-covered-peanut-clusters"},{"id":"35570","title":"Raw Oatmeal Goji Cacao Cookies","ingredients":"oats
nuts, almonds
goji berries, dried
chocolate, dark, 70-85% cacao solids
syrup, maple, canadian
nuts, cashew nuts, raw","directions":"Using a food processor, blend the soaked oat groats in a food processor until the batter comes together.
Put into a large bowl.
In the food processor pulse the almonds (or hazelnuts) until you have a course chop.
Remove and add to the oat groats.
Add the goji berries, cacao nibs and your sweetner.
Keep in mind the sweetner will affect the taste, but it probably will be good no matter which one you use.
Also the liquid sweetener will make this very very sticky.
If you want to cut back on the sweetener that wouldn't hurt.
Mix all the ingredients in the bowl well.
Grind the cashews to a fine powder.
Be careful not to let them grind too long, you don't want cashew butter.
Put the cashews in a flat bowl and spread it out evenly on the bottom.
Using a tablespoon measure scoop out some of the oat mixture and put it in the cashew powder and roll to coat.
When done all the little balls, put them into the dehydrator to dry.
Use the plastic mesh sheets for these, not the slippery teflex ones.
Drying can take up to 12 hours at 110'F, depending on how thick your cookies are.
Pat each ball down to the desired thickness.
Also how dry it is in your house can affect the drying time, so check them now and again during the first 6 hours.
At about 6 hours flip the cookies and dry another 6 hrs if necessary.
These look so pretty with the bright goji berries and the dark cacao nibs.
Its very festive!
You could also add some dried cranberries/blueberries or whatever you have in the pantry.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/35570/raw-oatmeal-goji-cacao-cookies"},{"id":"35562","title":"White chocolate cookies & cream fudge","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Line a greased 9\" square pan with aluminum foil; set aside.
Next you need to Combine first 3 ingredients in a medium saucepan.
Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt.
Stir until morsels melt.
Then you need to Pour fudge into prepared pan.
Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.
Cover and chill until firm (about 1 to 2 hours)
& then Lift the uncut fudge in aluminum foil from pan; remove foil, and cut fudge into square","url":"https://recipe.bluelayer.org/recipe/35562/white-chocolate-cookies-cream-fudge"},{"id":"35561","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
snacks, popcorn, air-popped (unsalted)
candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 cup degrees (use a thermometer).
Then add the pani mixture to the popcorn and mix well.
Pour the mixture on a greased cookie sheet.
Press firmly until compact, about one inch in height.
Decorate with the candy.
Allow to cool about one hour.
Cut into squares.
Serve and enjoy.
See my website www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/35561/homemade-coconut-pani-popcorn"},{"id":"35543","title":"Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Grate cheese.
Melt butter.
Pour the melted butter over cheese.
Work in flour and pepper.
Let cool.
Press from cookie press on cookie sheet.
Bake at 350 degrees for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35543/cheese-straws"},{"id":"35531","title":"Strawberry Shortcakes","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
strawberries, raw
sugars, powdered","directions":"Pre heat the oven 150c/300f line two cookie sheets with baking parchment.
Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
Gradually sift in the flour and cornflour and mix into a pliable dough.
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
Lift onto the baking sheet and prick with a fork.
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
To assemble, whip cream until it forms soft peaks and fold in the yoghurt.
Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
Arrange the other half of the shortbread circles on top at an angle.
Dust with icing sugar and serve.","url":"https://recipe.bluelayer.org/recipe/35531/strawberry-shortcakes"},{"id":"35528","title":"Easy Coconut Barfi","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
sugars, granulated
spices, cardamom
butter, without salt
nuts, almonds","directions":"Grease a 9 inch square baking pan.
In a large microwave safe bowl, combine coconut, condensed milk, and sugar.
Mix well and heat in microwave on high 7 minutes, stopping oven to stir the mixture every 30 seconds.
The mixture will reach a fudge-like consistency.
Pour into a prepared pan, spreading it in an even layer.
Allow to cool around 45 minutes and then garnish with almonds.
Use a plastic knife to cut into squares or cut into shapes using cookie cutters.","url":"https://recipe.bluelayer.org/recipe/35528/easy-coconut-barfi"},{"id":"35522","title":"Cinnamon and Raisin Granola Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrups, sugar free
vanilla extract
oats
oats
spices, cinnamon, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded","directions":"Preheat oven to 350 degrees F. Line baking sheet with parchment paper or Silpat; set aside.
In a large bowl add applesauce, maple syrup and vanilla extract.
Mix until combined.
Add oat flour, oats, cinnamon, baking soda, baking powder and salt; mix until combined.
Fold in raisins.
Take a heaping tablespoonful of batter (I used a large cookie scoop) and place on cookie sheet, about 1 1/2 apart.
The cookies do not spread.
I carefully flattened the top of the cookies with a back of a spoon, but it is not necessary.
Bake for 10-12 minutes or until bottom is lightly golden.","url":"https://recipe.bluelayer.org/recipe/35522/cinnamon-and-raisin-granola-cookies"},{"id":"35516","title":"Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
orange juice, raw","directions":"Heat oven to 375.
Grease a cookie sheet.
Mix dry ingredients in a large bowl.
Cut in butter with a pastry cutter until it resembles coarse crumbs.
Stir in blueberries, white chocolate chips and 1 tsp orange peel.
Add yogurt and buttermilk and stir just until moistened.
Shape dough into a ball and place on a cookie sheet.
Roll or pat into an 8\" circle and cut into wedges, but do not separate.
Brush top with 1/2 Tbs buttermilk.
Combine sugar and orange peel and sprinkle over dough.
Bake at 375 for 15-20 minutes or until edges begin to turn golden brown.
Cool 5 min and cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/35516/blueberry-scones"},{"id":"35514","title":"Montecaos de Mamine","ingredients":"oil, olive, salad or cooking
sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground","directions":"Preheat the oven to 325 degrees, and line two baking sheets with parchment paper.
Pour the oil or butter into a mixing bowl.
Stir in the confectioners sugar and almonds, mixing well.
Mix together the flour, salt, baking powder, and half the cinnamon.
Add to the oil mixture, and stir until blended.
Cover the batter with plastic wrap, and refrigerate for at least 30 minutes.
If, when you remove the batter from the refrigerator, it is a bit runny, then just add a little more flour to make it hold its shape.
Scoop up a level tablespoon of cookie dough and mold it with your hands into a ball.
Repeat, using all the dough.
Arrange the balls about 2 inches apart on the baking sheet, and sprinkle with the remaining 1/2 teaspoon cinnamon.
Bake for 15 to 20 minutes, or until beige-colored, changing the position of the cookie sheets halfway through.","url":"https://recipe.bluelayer.org/recipe/35514/montecaos-de-mamine"},{"id":"35507","title":"Butter Balls II","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Beat butter on medium speed for 30 seconds.
Add sugar, beat until fluffy.
Add flour, and beat at low speed until well blended, stir in pecans.
Shape into one inch balls.
Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes.
Remove and put on wire rack to cool.
Roll in confectioners' sugar when cool.","url":"https://recipe.bluelayer.org/recipe/35507/butter-balls-ii"},{"id":"35501","title":"Chocolate Chip Shortbread Cookies II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 2 cups confectioners' sugar.
Beat in the vanilla and coconut extracts and salt.
Add flour one cup at a time, mixing well after each.
Stir in the chocolate chips and pecans.
Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
Flatten with a fork dipped in confectioners' sugar.
Bake for 12 to 15 minutes in the preheated oven, until a light golden brown.
While cookies are still warm from the oven, dust with the remaining confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/35501/chocolate-chip-shortbread-cookies-ii"},{"id":"35500","title":"Almond Stuffed Dates with Bacon","ingredients":"nuts, almonds
dates, deglet noor
bacon, meatless","directions":"Put an almond in each date.
Wrap a piece of bacon around each stuffed date and secure with a toothpick.
Line cookie sheet with aluminum foil.
Place dates on foil and bake in preheated 400 degree F oven for 12 to 15 minutes or until bacon is crisp.
Remove to rack or paper towel; drain.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35500/almond-stuffed-dates-with-bacon"},{"id":"35496","title":"Superb Oatmeal Cookies","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix the first 5 ingredients together.
Add the melted margarine (use margarine that comes in a TUB), DO NOT USE BUTTER; and make sure that you use ONLY 7/8 of a cup.
Drop by small tablespoons onto UNGREASED cookie sheet.
Bake for 11 minutes at 350F Watch them!","url":"https://recipe.bluelayer.org/recipe/35496/superb-oatmeal-cookies"},{"id":"35494","title":"Purple Rice Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Add sweet rice and pirurutong rice in rice cooker, along with 2 cups of water.
Mix the rice up to get the two rice types combined, and cook.
When the rice is done, use a wooden spoon and fold in the remaining ingredients.
I find it easiest to do this while the rice pot is still in the cooker.
Allow to cool for 15-20 minutes.
Get a baking sheet or flat pan that will fit in your refrigerator.
Line baking sheet with parchment paper or waxed paper.
Use a small cookie dough scoop and scoop out balls of rice onto baking sheet.
Place sheet in refrigerator.
Once the rice balls have cooled, they may be transferred to a container for storage in the refrigerator.
Enjoy!
Lower-Calorie Directions:.
Substitute 1 cup pourable Splenda and 1-1/2 cups unsweetened shredded coconut.
When adding in to the rice, add in a bit of Splenda at a time or it may clump.
Pirurutong rice: This is a Filipino rice which appears dark in uncooked form.
You might be able to find it in Asian grocery stores or get some online.
It may also go by the name \"Purple Rice\", you can find it online, too.
This recipe was originally from Hawaiian Electric Company's website, I added lower-calorie directions (how I personally make the dish) and the coconut extract.","url":"https://recipe.bluelayer.org/recipe/35494/purple-rice-balls"},{"id":"35486","title":"Peanut Butter Easter Eggs","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
salt, table
vanilla extract
sugars, granulated
peanut butter, smooth style, without salt","directions":"Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.
Roll into small eggs or balls.
Place on cookie sheet on wax paper and freeze about 2 hours.
For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.
After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.
Place on wax paper to cool.","url":"https://recipe.bluelayer.org/recipe/35486/peanut-butter-easter-eggs"},{"id":"35433","title":"Pepperidge Farm Milano Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F.
In a bowl, cream together the 1 cup butter and sugar.
Add vanilla extract and flour; mix until smooth.
Shape level teaspoons of dough into log shapes.
Place on cookie sheet 2 inches apart.
Bake for 17 to 19 minutes or until golden brown.
Cool.
Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
Spread chocolate on flat side of cookie and top with the other.","url":"https://recipe.bluelayer.org/recipe/35433/pepperidge-farm-milano-cookies"},{"id":"35416","title":"German Drop Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table
nuts, pecans
sugars, powdered
spices, cinnamon, ground","directions":"Preheat oven to 350F
Combine first 5 ingredients with a spoon.
Shape into 1-inch balls and place on a baking sheet lined with parchment paper.
Bake 20 minutes.
Combine powdered sugar and cinnamon.
Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.","url":"https://recipe.bluelayer.org/recipe/35416/german-drop-cookies"},{"id":"35415","title":"Blueberry Shortcakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
cream, whipped, cream topping, pressurized
blueberries, raw","directions":"Combine flour, sugar, baking powder and salt.
Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
Stir in dried berries.
Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
Turn dough out onto a lightly floured surface.
Using floured hands, gently pat dough into a 3/4 inch thick circle.
Using a 2 1/2 inch cookie cutter, cut out short cakes.
Press scraps together and cut out more rounds.
Place on a buttered baking sheet.
Sprinkle tops evenly with brown sugar.
Bake in 400F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
Cool on rack.
Whip cream until thick.
Fold in berries.
Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.","url":"https://recipe.bluelayer.org/recipe/35415/blueberry-shortcakes"},{"id":"35403","title":"Thin-and-Crisp Chocolate-Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
sugars, granulated
syrups, corn, light
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Preheat the oven to 325 degrees.
Line two baking sheets with foil.
Sift together the flour, baking soda and salt.
In a mixer fitted with a paddle, cream the butter, sugars and corn syrup until fluffy, 3 minutes.
Stir in the vanilla, then the milk.
Add the flour mixture all at once and blend just until a dough forms.
Fold in the chocolate and walnuts.
Chill the dough.
Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart.
Chill the dough between batches.
Bake until the edges are dark golden brown, 14 to 17 minutes.
Let cool slightly on the baking sheet, then transfer to a baking rack.","url":"https://recipe.bluelayer.org/recipe/35403/thin-and-crisp-chocolate-chip-cookies"},{"id":"35401","title":"Aunt Dot's Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
salt, table
peaches, yellow, raw","directions":"Mix together, and chill several hours, or overnight.
Roll into balls, and place on cookie sheet.
Press thumb in center of each cookie and,.
Fill with peach preserves.
Bake 350 degrees.
For 10 to 12 minutes.
When cool can sprinkle powered sugar over tops if you like.","url":"https://recipe.bluelayer.org/recipe/35401/aunt-dots-shortbread-cookies"},{"id":"35372","title":"Killer Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt with a fork.
Cut in butter with a pastry blender until it resembles coarse cornmeal.
Stir in cranberries, walnuts, and orange peel.
Make a well in the center of the mixture and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
With your hands, gather the dough into a ball and turn out onto a lightly floured board.
Roll or pat the into a 1/2 inch thick square.
Cut into 2 1/2 inch circles (use a cookie cutter or an empty can) and place 1 1/2 inches apart on lightly greased baking sheets.
Bake at 425F for 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/35372/killer-cranberry-scones"},{"id":"35362","title":"Peanut Butter Chocolate Chip Oatmeal Cookies","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
egg, white, raw, fresh
vanilla extract
butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
In medium bowl, combine PB2 powder with applesauce, egg white and vanilla - blend thoroughly with wire whisk or electric mixer.
Add butter, brown sugar and sugar - mix until well combined.
Next, add flour, baking powder and salt.
Stir until blended and then add oats, mixing well.
Add chocolate chips.
Line a large baking sheet with parchment paper.
Spoon batter onto sheet in equally sized and evenly spaced mounds.
Bake for 10-12 minutes - test for doneness with a toothpick.
When done, remove from oven and cool for 1 minute before transferring from pan to wire rack.
Cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/35362/peanut-butter-chocolate-chip-oatmeal-cookies"},{"id":"35360","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Put the ground almonds in a bowl with the sugar, orange peel and all but 1 tbsp of the flour.
Mix well, then stir in enough milk to give a smooth, firm dough.
Roll into small balls and place, well apart, on a baking sheet lined with greased wax paper.
Sprinkle with the remaining flour, and bake in a preheated moderate oven 350F, for 15 minutes or until golden brown.
Transfer to a wire rack to cool.
When cold, sandwich the cookies together in pairs with the melted chocolate.
Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/35360/baci-di-dama-orange-almond-cookies"},{"id":"35344","title":"Peanut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Sauce pan: on low heat cook water, sugar and syrup until spins threads when spoon is lifted.
Add peanuts, cook until brown, add baking soda.
Pour into greased cookie sheet let harden at room temperature.","url":"https://recipe.bluelayer.org/recipe/35344/peanut-brittle"},{"id":"35317","title":"Italian Chocolate Chip Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium saucepan over medium heat, combine the butter and milk.
Cook until melted, stirring occasionally.
Set aside to cool.
In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves.
Stir in the milk mixture by hand until the dough is firm and not tacky.
Mix in the chocolate chips and walnuts.
Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets.
These cookies do not spread much, so you can place them fairly close together.
Bake for 20 to 25 minutes in the preheated oven, until firm.
Remove from baking sheets to cool on wire racks.
Glaze with a thin confectioners' icing when cool to preserve freshness.","url":"https://recipe.bluelayer.org/recipe/35317/italian-chocolate-chip-cookies"},{"id":"35305","title":"Martha Stewart Giant Almond Crumb Cookie","ingredients":"butter, without salt
nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vanilla extract","directions":"Preheat oven to 350.
Butter a 10\" springform pan, set aside.
In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
Cut in butter till completely incorporated with no dry crumbs.
Squeeze mixture to create pea size - 1\" clumbs.
Transfer all but 1 1/2 cups of mixture to pan.
Press mixture into pan to compress dough.
Sprinkle with reserved 1 1/2 cups of crumb mixture.
Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
Reduce temperature to 300.
Bake until golden brown and fairly dry.about 15-20 minutes more.
Transfer to a wire rack to cool completely.
Remove from pan.
Store in an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/35305/martha-stewart-giant-almond-crumb-cookie"},{"id":"35299","title":"Barley Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic
oil, canola
salt, table
beans, snap, green, raw","directions":"Spray a baking sheet with nonstick spray.
Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well.
Let the yeast bubble and foam.
In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water.
Mix together well.
Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
Add the yeast mixture and mix well.
Add the bean flour and mix well.
Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
Form 2 small balls and place them on the cookie sheet.
Make a small cut in the tops of each.
Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
Preheat the oven to 350 degrees.
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/35299/barley-bread"},{"id":"35287","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
molasses","directions":"In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes.
Add the molasses and beat to combine.
Add the flour mixture to the butter mixture and beat until well combined.
Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc.
Chill until firm enough to roll, at least 1 hour.
Preheat the oven to 350 degrees F.
On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle.
Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies.
Score each rectangle in half crosswise, but don't cut all the way through.
Using a fork, make 3 indentations in each square.
Transfer the parchment with the rolled dough to a baking sheet.
Freeze for 10 minutes.
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes.
While the cookies are still warm, use a knife to cut them apart.
Let the cookies cool completely on the sheet on a rack.
Repeat with the remaining dough, rerolling the scraps once.","url":"https://recipe.bluelayer.org/recipe/35287/chocolate-graham-crackers"},{"id":"35271","title":"Butter Pecan Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350.
On a baking sheet, toast pecans until fragrant, about 6 minutes.
Let cool completely; finely chop.
Cream butter and 1/3 cup sugar until light, about 1 minute.
Beat in vanilla, salt, and flour, just until dough comes together.
Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls.
Roll in sugar.
Place, 3 inches apart, on a baking sheet.
Gently flatten with the bottom of a glass.
Sprinkle with sugar.
Bake until golden brown, about 15 minutes.
Sprinkle with more sugar.
Cool cookies on a wire rack.","url":"https://recipe.bluelayer.org/recipe/35271/butter-pecan-cookies"},{"id":"35266","title":"Summertime Fresh Blackberry Peach Cobbler","ingredients":"blackberries, raw
peaches, yellow, raw
orange juice, raw
water, bottled, generic
sugars, granulated
butter, without salt
spices, nutmeg, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, granulated
spices, nutmeg, ground","directions":"Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat.
Stir gently to mix.
Cook until just simmering.
Keep warm while making batter and crumb topping.
Preheat oven to 350 degrees F.
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
Set aside.
Remove melted butter from oven.
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
Set aside.
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
Place the baking dish on a cookie sheet in case it runs over.
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
Let cool 15-20 minutes before serving.
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.","url":"https://recipe.bluelayer.org/recipe/35266/summertime-fresh-blackberry-peach-cobbler"},{"id":"35249","title":"New Year's Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/35249/new-years-meringue-mushrooms"},{"id":"35219","title":"Easy Low Fat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
yogurt, greek, plain, nonfat","directions":"Preheat oven to 375 degrees Fahrenheit.
Mix dry ingredients in a bowl.
Add applesauce and yogurt.
Blend well.
Using spoons, scoop uniform sized (approximately 2 inches in diameter) amounts onto a greased cookie sheet.
Bake for 10-12 minutes or until brown on top.","url":"https://recipe.bluelayer.org/recipe/35219/easy-low-fat-biscuits"},{"id":"35217","title":"Holland Butter Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
In a medium bowl, cream butter to soften.
Combine the flour, sugar and baking soda, stir into the softened butter.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Press down sightly with a cold fork.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/35217/holland-butter-cookies"},{"id":"35208","title":"Low Fat Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
syrup, maple, canadian
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
salt, table","directions":"Combine all ingredients in a large bowl, stir.
Bake on a cookie sheet with silicone liner for 18 to 24 minutes in a 350-F oven, stirring every 6 minutes.","url":"https://recipe.bluelayer.org/recipe/35208/low-fat-granola"},{"id":"35200","title":"Easy Bake Oven Chocolate Chip Cookie Mix","ingredients":"sugars, granulated
sugars, brown
shortening, vegetable, household, composite
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Combine all dry ingredients.
Add shortening and flavorings; either cut in with pastry knife or use the whisk attachment on your stand mixer.
Mixture should resemble corn meal.
Store in air tight container.
If you are really dedicated, you can store in 1/3 cup portions, but I just put it in a big Ziplock bag and measure out when needed.
To Use: Combine 1/3 cup of mix with 2 tsp of water.
Roll into little balls and cook, three at a time, in Easy Bake oven that has been pre-heated about 15 minute Bake for 8-10 minute.","url":"https://recipe.bluelayer.org/recipe/35200/easy-bake-oven-chocolate-chip-cookie-mix"},{"id":"35185","title":"Handmade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine water and yeast in a large bowl and let sit for 5 minutes.
Stir in the sugar, salt, and oil.
Add half the flour and mix.
Add remaining flour and knead until smooth.
Cover with a clean kitchen towel and put in a warm spot to rise for about half an hour.
On cold days, briefly warm your oven, then turn it off and put the bowl in there.
Leave the lightbulb on to provide a bit of warming.
Punch the dough down and split into 2 to 3 pieces depending on how big you want your pizzas and how thick you like your crusts.
Press onto a greased cookie sheet or pizza pan until the dough is about 1/4 inch thick for thin crusts.
Spread your favorite sauce, sprinkle on grated mozzarella, add toppings, and bake at 400 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35185/handmade-pizza-dough"},{"id":"35180","title":"Easy Sour Cream Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"Grease Cookie Sheet, and Heat oven to 450F.
In a medium mixing bowl, combine first 4 ingreds.
Mix very well.
Add milk, oil and sour cream.
Mix well.
Drop spoons of dough onto greased cookie sheet.
Bake at 450 for 10-15 minutes.
Serve Warm.","url":"https://recipe.bluelayer.org/recipe/35180/easy-sour-cream-drop-biscuits"},{"id":"35160","title":"Shortbread Biscuits - Gluten Free","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Melt the butter in a large saucepan and then remove from the heat.
Sift all remaining ingredients into the melted butter.
Mix well.
Knead the dough on greaseproof paper for one minute or until the dough is well combined.
Add a littlemore self-raising flour if the dough is too wet or sticky.
If the mixture is too crumbly add a small amount of additional melted butter.
The mixture is soft but should roll out easily.
Roll out to 1cm thickness- roll between greaseproof or baking paper.
This will stop the mixture from sticking to the rolling pin.
Cut with cookie cutters.
I use small shapes as they are easier to handle.
Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
Bake at 150C for 15-20 minutes.
The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.
Cool on trays and the biscuits will set as they cool.
Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar.
They make a great place setting on your christmas table, just add a nametag card leaning against each stack.","url":"https://recipe.bluelayer.org/recipe/35160/shortbread-biscuits-gluten-free"},{"id":"35157","title":"Walnut Pralines","ingredients":"sugars, brown
sugars, granulated
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
spices, cinnamon, ground
honey","directions":"Combine sugars and milk in saucepan over medium heat.
Stirring, with a wood spoon, do not scorch milk.
Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
Once mixture boils, stir in butter, walnuts, spices and honey.
Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
Once temperature has been reached, remove from heat and let cool 5 minutes.
Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
Let cool and freeze in small bags of 3 to 4 per bag.
THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!","url":"https://recipe.bluelayer.org/recipe/35157/walnut-pralines"},{"id":"35130","title":"Cream Cheese Grapes With Nuts","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
nuts, walnuts, english","directions":"Beat together until smooth the cream cheese and mayo.
Add grapes and gently stir to coat them.
Put the nuts on a sheet of wax paper and roll each coated grape in the nuts.
Place grapes on a cookie sheet and chill for at least an hour.
When ready to serve arrange grapes on the serving platter in the shape of a bunch of a grape cluster and decorate with a couple of green leaves or silk leaves.","url":"https://recipe.bluelayer.org/recipe/35130/cream-cheese-grapes-with-nuts"},{"id":"35113","title":"Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip).","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
milk, fluid, 1% fat, without added vitamin a and vitamin d
shallots, raw
spices, coriander seed
spices, garlic powder
tomatoes, red, ripe, raw, year round average
oil, corn, peanut, and olive
sauce, fish, ready-to-serve
sugars, granulated","directions":"Wash rice, if needed, and put into a pot or sauce pan.
Add the 6 cups of water and put on medium heat until the rice is thoroughly cooked and the water had almost totally evaporated.
Take the pot of rice off the heat and put aside to cool (rice should resemble a \"soggy mess\").
Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer.
You may need several trays, depending on their size.
Put the tray(s) out to dry in the sun (or into a warm oven).
When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2 to 3 inch squares.
Turn the pieces over and continue to dry thoroughly.
The squares of crusty rice can now be either deep fried until lightly browned, or toasted.
If fried, drain well.
They can be stored for several days in airtight jar.
Place the coconut milk into a sauce pan and add the crushed cilantro roots/stems, chopped garlic, ground (chopped) raw shrimp meat.
Stir well and put on medium heat.
Stir until the coconut milk starts to boil, and continue to cook until the shrimp meat is cooked.
Add tomato paste and chopped shallot (onion).
Continue cooking for a few more minutes until the shallot is cooked.
Add fish sauce, sugar, and crushed peanuts.
Bring to a second boil and take off the heat.
Serve warm in a bowl, with either toasted or fried crusty rice squares.
Garnished the dip with chopped cilantro leaves and slices of medium hot red chili peppers.","url":"https://recipe.bluelayer.org/recipe/35113/khao-tung-hna-tung-crusty-rice-with-shrimp-dip"},{"id":"35083","title":"Gluten Free Coconut Raisin Cookies","ingredients":"oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
nuts, almonds
salt, table
leavening agents, baking soda
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded","directions":"In a large bowl, combine oil, agave and vanilla.
In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins.
Stir dry ingredients into wet, mixing thoroughly.
Form dough into 1 inch balls and flatten onto a parchment lined baking sheet.
Bake at 350 for 8-10 minutes, until golden brown around the edges.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/35083/gluten-free-coconut-raisin-cookies"},{"id":"35079","title":"Almond Butter Cookies","ingredients":"oil, canola
nuts, almonds
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 300F (150C).
Lightly grease a baking sheet (or use a nonstick one).
Mix together almond butter and oil; beat until smooth.
Mix in maple syrup and vanilla extract.
Stir together flour and salt.
Add to almond butter mixture and mix until just combined.
Cover and refrigerate for 10 minutes.
Roll dough into 3/4 inch balls.
Place on baking sheet and flatten with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly browned.
Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.
Variation: try with other nut butters.","url":"https://recipe.bluelayer.org/recipe/35079/almond-butter-cookies"},{"id":"35078","title":"Broccoli Blue Cheese Bake","ingredients":"broccoli, raw
cheese, parmesan, hard
cheese, parmesan, hard
cookies, graham crackers, plain or honey, lowfat
butter, without salt","directions":"Cook broccoli until tender crisp; drain.
Place in 7 x 11 or 9x13 pan.
Mix the two jars of cheese.
Microwave 20 to 30 seconds until soft.
Pour over broccoli in pan.
Sprinkle top with crushed crackers and drizzle with melted butter.
Bake in preheated 350 degree over for 35 to 40 minutes.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/35078/broccoli-blue-cheese-bake"},{"id":"35057","title":"Nut Filling","ingredients":"nuts, almonds
sugars, granulated
spices, cinnamon, ground","directions":"Combine ingredients.
Mix well.
Set aside until ready to fill cookies.
Makes enough for one recipe of cookie dough.","url":"https://recipe.bluelayer.org/recipe/35057/nut-filling"},{"id":"35051","title":"Cookie Brittle","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
candies, semisweet chocolate","directions":"Preheat oven to 375 degrees.
Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
Blend in salt and vanilla and then slowly blend in the flour.
Blend in the nuts and chocolate.
Press dough into rimmed baking sheet that has been sprayed with cooking spray.
Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
You may turn tray halfway through.
Remove sheet and let cool to room temperature.
At this point brittle can be broken into chunks.","url":"https://recipe.bluelayer.org/recipe/35051/cookie-brittle"},{"id":"35021","title":"Mandarin Pancakes ?New Year?","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, sesame, salad or cooking","directions":"In a large bowl, add the boiling water to the flour and begin stirring it in immediately.
Knead the warm dough until you have a smooth dough.
Cover the dough and let it rest for 30 minutes.
Turn the rested dough out onto a floured surface.
Cut the dough in half.
Use a lightly floured rolling pin to roll each half out until it is 1/4 inch thick.
Use a cookie cutter to cut out 3-inch circles of dough.
Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles.
Lay one pancake on top of each other, so that the oiled sides are together.
(Don't worry if one of the edges hangs over the other).
Roll out the pancakes to form a 6-inch circle.
Continue with the remainder of the pancakes.
Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.
Heat a heavy frying pan over low heat.
Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side).
Remove the paired pancakes from the pan and pull them apart.
Continue with the remainder of the pancakes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35021/mandarin-pancakes-new-year"},{"id":"35018","title":"Peanut Butter Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
syrup, maple, canadian
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
vanilla extract","directions":"Preheat oven to 350F degrees.
In a medium mixing bowl combine the flour, baking soda, and salt.
in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
Pour the flour mixture over the peanut butter mixture and stir until barley combined ( still a bit dusty looking).
Let sit for 5 minutes, give one more quick stir (just a stroke or 2).
Drop by heaping tablespoonfuls onto parchment-lined baking sheets.
Press down on each one gently with the back of a fork.
(Note: this I a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step).
Bake for 10-11 minutes.
Keeping an eye on them so they don't over bake.
Or they'll be dry.
Let cool five minutes and transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/35018/peanut-butter-cookies-vegan"},{"id":"35012","title":"Angelas E-Z Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450.
In a large bowl,combine flour, baking powder,sugar,cream of tartar and salt.
Stir in butter and milk just until moist.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven til golden on the edges, about 8- 12 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35012/angelas-e-z-drop-biscuits"},{"id":"35011","title":"Brandy Snaps","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian","directions":"Preheat the oven to 350 degrees.
Line a baking sheet with a silicone liner or parchment paper.
Whisk together the flour and ginger in a small bowl.
Melt the butter in a small saucepan over medium heat.
Add the sugar and golden syrup; cook, stirring, for 1 to 2 minutes, until the sugar has dissolved.
Remove from the heat and whisk in the flour-ginger mixture.
Working fairly quickly to keep the mix from stiffening, spoon 6 level tablespoons onto the prepared baking sheet, spacing them at least 2 inches apart (the cookies will spread quite a bit).
Bake for 5 minutes, then rotate the sheet front to back and bake for 5 minutes.
The cookies will be flat and golden brown.
Transfer the baking sheet to the stove top (off the heat but in a warm place).
Let the cookies rest for 2 minutes, until they are firm but flexible; then, working with one or two at a time, wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute.
When the cookies are crisp, the handles can be extracted.
Let the cookies cool completely before storing.
Repeat with the remaining batter.
Store the molded cookies in an airtight container to maintain their crispness.","url":"https://recipe.bluelayer.org/recipe/35011/brandy-snaps"},{"id":"35009","title":"Cheese Cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix together all ingredients.
Roll into balls and place on a cookie sheet and flatten.
Bake at 425 degrees Fahrenheit for 11 minutes.
Store in tight container.
(makes approximately 20 cookies, depending on size).","url":"https://recipe.bluelayer.org/recipe/35009/cheese-cookies"},{"id":"34968","title":"Mezzalunas (Italian Hazelnut Cookies)","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes.
Remove from the oven (leaving the temperature set at 350 degrees) and place them in a kitchen towel.
Rubbing the towel between both hands, rub the nuts to remove the skins.
Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground.
Add the flour and pulse briefly to mix.
Break the butter into pieces, and add this into the food processor and pulse briefly until the dough is just blended.
Stir mixture together by hand until well incorporated.
On a lightly floured surface, pinch off 1-1/2 inch pieces and form into balls.
Next shape these balls into a crescent shape.
Roll the crescents carefully into a bowl of sugar to lightly coat.
Place the crescents on a lightly buttered baking sheet 1 inch apart.
Bake for 15 minutes or until the cookies just begin to brown.
Remove from the oven and allow to cool.
Once cool, store in an airtight container.
These cookies will keep two weeks in a cool place.
May be stored in the freezer in an airtight container for up to three months.","url":"https://recipe.bluelayer.org/recipe/34968/mezzalunas-italian-hazelnut-cookies"},{"id":"34952","title":"Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix all ingredients together.
Roll into a ball and chill for one hour.
Heat oven to 300 degrees.
Roll out with rolling pin (dough is difficult to work with unfortunately).
Cut into whatever shapes you want.
Bake in ungreased cookie sheet 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/34952/shortbread-cookies"},{"id":"34949","title":"Dog Days Chocolate Oatmeal Cookies","ingredients":"oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"Dump the chocolate chips, peanut butter, oatmeal and vanilla in a large mixing bowl.
In a saucepan, combine the margarine, milk and sugar.
Bring to a rolling boil and let it go for 1 minute.
Combine the hot mixture with the oatmeal mixture and stir well.
Drop by spoonfuls onto waxed paper and allow to cool.","url":"https://recipe.bluelayer.org/recipe/34949/dog-days-chocolate-oatmeal-cookies"},{"id":"34938","title":"Carrot Oatmeal Cookies","ingredients":"carrots, raw
oats
syrup, maple, canadian
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":".Combine the wet ingredients then add the dry ingredients.
Scoop dough onto cookie sheet and bake at 375 degrees F for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/34938/carrot-oatmeal-cookies"},{"id":"34930","title":"Vickys Gingerbread Men with Christmas & Halloween Decorating Ideas","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Line a baking tray with greaseproof paper/baking parchment
Cream the butter and sugar together until light
Add the syrup and mix in
Mix the flour, baking powder and spices together and add to the mixture.
Form a dough adding more syrup if required to bring it together
Wrap in clingfilm and refrigerate for half an hour
Pre-heat the oven to gas mark 5/ 190C.
Flour your surface then roll out your dough so it's 1cm thick and cut out your men with a gingerbread men shaped cutter or whatever shape you want to use.
You get neat stamps you can press on instead of decorating with icing like those pictured above
Place on baking tray and bake for 10 minutes - they should be firm but not browned
Rest on tray a further 10 minutes then remove and set on a wire rack to continue cooling
Decorate with piped icing.
Let your imagination guide you.
You could stick sweets to the icing for eyes or buttons!
Hint: For Halloween make some headless, armless or legless by cutting off a leg or whatever and decorate with red icing near the 'injury', scary faces and pipe a skeleton out of icing onto the bodies.
My son loves this!
To make Xmas Stained Glass Cookies, follow the recipe but cut circles out of your main cookie shapes
Bash some boiled sweets or lollipops with a rolling pin to breal them into smaller pieces and spoon into the holes in your cookies
Poke a hole near the top of each cookie so when its baked you can thread a ribbon through and hang on your xmas tree or in front of your window","url":"https://recipe.bluelayer.org/recipe/34930/vickys-gingerbread-men-with-christmas-halloween-decorating-ideas"},{"id":"34920","title":"Lowest Calorie Peanut Butter Cookies Ever!!!","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
egg substitute, powder","directions":"Mix all in a bowl.
Spoon onto cookie sheet.
Use fork to press down.
Bake at 350 for 10 min, keep an eye on them should be moist with slightly brown edges.
Keep cooking as long as you want.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34920/lowest-calorie-peanut-butter-cookies-ever"},{"id":"34918","title":"Leaf Pies","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
butter, without salt
water, bottled, generic
salt, table","directions":"Combine the two flours in a bowl, and then take the margarine that you just took out of the fridge and put it in the center.
Using a bench scraper or dough scraper, combine using a cutting motion until you get 1.5 cm wide pieces.
Sprinkle the flour on top as you cut.
If you are using unsalted margarine, add the salt as well at the beginning.
Once the margarine and dry ingredients have been combined, add in the water all at once and bring together using the scraper to form the dough.
It's best if you don't use your hands (the heat from your hands will interfere with making the dough).
Take the dough out of the bowl and gently punch the dough flat.
Cut it in half, and put one on top of the other.
Do this 2 more times.
Cover it with plastic wrap, etc.
and then let it rest in the fridge for 30 minutes.
Once it's done, transfer the dough to a flour dusted working surface and roll the dough out with a rolling pin into a rectangular shape.
Fold the dough into thirds.
Cover it with plastic wrap again and then let it rest in the fridge once more.
This time, let it rest for 20 minutes.
Repeat Steps 4 and 5 three more times.
You will use half of the dough to make the leaf pies.
Roll the dough out till it's about 2 mm thick (approximately), and cut the dough using a round cookie cutter.
This time, I used a 10 cm cutter with a wavy edge.
Put the sugar on top of parchment paper, etc.
Take the dough that you have cut and lightly roll them out into oval shapes with a rolling pin.
This makes the sugar stick to the underside.
Flip the dough over, and make markings on it like a leaf vein using the back side of a kitchen knife.
Be sure to press down firmly.
It's fine if you cut through a bit.
Arrange them on a baking tray and, if you can, chill them in a cool room or in the refrigerator for several minutes.
Bake them at 230C for 4-5 minutes and then at 200C for 7-8 minutes.
Keep and eye on it while it's baking and adjust your baking time as necessary.
On the left here is a music note-shaped pie.
Instead of regular sugar, this time I used raw cane sugar for it.
On the right side is the leaf I made using the last bit of the dough that was left over.","url":"https://recipe.bluelayer.org/recipe/34918/leaf-pies"},{"id":"34917","title":"Sesame Tuiles","ingredients":"sugars, granulated
seeds, sesame seeds, whole, dried
butter, without salt
orange juice, raw
orange juice, raw
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt.
Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes.
Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds.
Refrigerate until cooled and thickened, about 45 minutes.
Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets.
Lightly sprinkle the tops with more sesame seeds.
Bake, 1 baking sheet at a time, until golden brown, about 10 minutes.
Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack.
While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely.
Repeat with the remaining batter (reline the baking sheets between batches).
Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/34917/sesame-tuiles"},{"id":"34899","title":"Worlds Healthiest Chocolate Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
vanilla extract
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 375 degrees.
Mix your dry ingredients, then add in wet.
Form cookies and bake 6-7 minutes.
Take out when still underdonetheyll continue to cook while cooling, and so you dont want them to get hard.","url":"https://recipe.bluelayer.org/recipe/34899/worlds-healthiest-chocolate-chip-cookies-vegan"},{"id":"34883","title":"Sweet Yeast Rolls (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave","directions":"Heat rice/soy milk to scalding.
Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.
In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.
After the soy milk mixture has cooled, add the yeast mixture.
Then add 1/2 cup flour and beat about 200 times.
Allow to rest for 5-10 minutes.
Add 4 cups flour and beat well, then begin to mix with your hands.
Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board.
Knead for 5 minutes.
Put dough into a well-oiled bowl and let rise for 1 hour.
Punch down and form about 12 rolls.
Place them on an oiled cookie sheet and allow to rise for 1/2 hour.
Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown.
Brush with margarine/oil/agave nectar.","url":"https://recipe.bluelayer.org/recipe/34883/sweet-yeast-rolls-vegan"},{"id":"34862","title":"Rum and Raisin Cream Pie","ingredients":"water, bottled, generic
raisins, seeded
cream, whipped, cream topping, pressurized
candies, caramels
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated","directions":"Soften raisins in water.
Once softened, drain and discard water.
If using fresh cream, whip until stiff then fold in caramel, vanilla and rum.
Lay 1/2 the cookies in a 9x9 pie dish.
Spread 1/2 the cream mixture over the cookies.
Sprinkle 1/2 raisins over the cream.
Repeat the layers.
Refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/34862/rum-and-raisin-cream-pie"},{"id":"34847","title":"Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Prepare a large cookie sheet or jelly roll pan by coating it with butter.
Melt butter in a heavy 2-quart saucepan.
Add sugar, corn syrup and water and cook until hard crack stage (300 degrees F or, as Mom says, cook until it is the same color as an old penny).
Immediately pour onto prepared pan.
Wait only a couple minutes for it to solidify then, while its still warm, spread milk chocolate on top.
Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.
Sprinkle almonds on top and lightly press into melted chocolate.
When completely cool, break into pieces and store in a covered container.","url":"https://recipe.bluelayer.org/recipe/34847/toffee"},{"id":"34825","title":"Pumpkin Nuggets With Vanilla Sauce","ingredients":"pumpkin, raw
rice flour, white, unenriched
cheese, cottage, creamed, large or small curd
sugars, brown
spices, nutmeg, ground
spices, ginger, ground
sugars, granulated
leavening agents, baking soda
lemon juice, raw
spices, cinnamon, ground
salt, table
milk, canned, condensed, sweetened
vanilla extract
sugars, granulated
spices, nutmeg, ground","directions":"Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container.
Cover and refrigerate it to chill for now.
Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting.
Or just mix by hand with a wooden spoon.
The nugget mix should have the same consistency as a thin cookie dough.
If it seems runny and keeps sliding off the spoon, add more flour.
Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.)
The yield is about 12-15 large nuggets.
Bake for 20-30 minutes or until lightly browned on top.
Let cool for at least 10 minutes.
Serve with the vanilla sauce and enjoy!
They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings!
How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload?
:D.","url":"https://recipe.bluelayer.org/recipe/34825/pumpkin-nuggets-with-vanilla-sauce"},{"id":"34821","title":"Chocolate Chip Cookie Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated","directions":"mix flour, salt and baking soda in a small bowl in a 1 quart jar add flour mixture layer remaining ingredients in given order, packing down after each addition seal with lid, decorate with fabric, bows, etc and tie on the following recipe on a card: beat 3/4 c butter, 1 egg, and 3/4 tsp vanilla in a large bowl.
add baking mix and 1/2 c chopped nuts, mix well drop by spoonfuls onto a baking sheet.
bake at 375 for 10 minutes.
cool and remove to wire racks.
yield 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/34821/chocolate-chip-cookie-mix-in-a-jar"},{"id":"34818","title":"Receipe for Dogs with Pancreatitis","ingredients":"soup, chicken broth or bouillon, dry
rice flour, white, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all the ingredients and add some water to make dough.
Roll the dough, having 1/2 inch thickness and cut into desired shapes with a cookie cutter.
Bake at 350F.
for about 20-25 minutes and then allow it to cool.","url":"https://recipe.bluelayer.org/recipe/34818/receipe-for-dogs-with-pancreatitis"},{"id":"34810","title":"Layered Coconut Bars","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"Combine butter and crumbs in an 8-inch square baking dish; press down to form a crust.
Sprinkle with chocolate chips, nuts and coconut.
Pour milk over all.
Bake at 350F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/34810/layered-coconut-bars"},{"id":"34805","title":"Paleo Samoas Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate over very low heat.
Dip base of each cookie into chocolate.
Place on parchment paper to set.
To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan.
Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently.
Remove mixture from heat and stir in toasted coconut.
Use a small spoon to drizzle caramel-coconut mixture onto cookies.
Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired.
Place cookies in refrigerator to set, then serve.","url":"https://recipe.bluelayer.org/recipe/34805/paleo-samoas-topping"},{"id":"34799","title":"Cheese-flavored Okara Cookies for Dieters","ingredients":"okara
cheese, parmesan, hard
salt, table","directions":"Bring out the fresh okara and the cheese.
Finely chop the cheese.
Put the okara into a heatproof dish and microwave for 2 minutes without covering it with plastic wrap.
Put the warm okara, salt, and the chopped cheese into a thick plastic bag.
Mix with your hands until the dough becomes sticky.
Roll it up into a long sausage shape.
Once cooled, chill in the fridge.
Cut into 5-6 mm slices, align on a baking tray, and bake for 20 minutes at 190C.
Enjoy these crunchy cheese-flavored okara cookies.","url":"https://recipe.bluelayer.org/recipe/34799/cheese-flavored-okara-cookies-for-dieters"},{"id":"34791","title":"No-Bake Cookies (Oamc)","ingredients":"sugars, granulated
butter, without salt
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"ASSEMBLY DIRECTIONS:.
In a saucepan, bring the sugar, butter, cocoa powder and milk together to a boil.
As soon as it boils, remove it immediately from the heat and stir in the remaining ingredients.
While still hot, drop by teaspoons onto waxed paper.
Allow to cool and harden.
FREEZING:.
Label and freeze in a rigid containers.","url":"https://recipe.bluelayer.org/recipe/34791/no-bake-cookies-oamc"},{"id":"34782","title":"Shortbread Cookies II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy.
Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets.
Bake for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/34782/shortbread-cookies-ii"},{"id":"34750","title":"Kittencal's Freezer Fries (Oamc)","ingredients":"potatoes, raw, skin
salt, table
oil, canola","directions":"Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!)
I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
Carefully place the drained fries into the hot oil (no need to pat them dry!)
and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
Remove with a slotted spoon and place into a large bowl.
Repeat with the remaining potatoes.
When the fried potatoes are room temperature prepare one or two large cookie sheets.
Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
**NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.","url":"https://recipe.bluelayer.org/recipe/34750/kittencals-freezer-fries-oamc"},{"id":"34708","title":"Brown SugarPecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, salted
sugars, brown
vanilla extract
nuts, pecans","directions":"In a small bowl, whisk together the flour and salt.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain.
Mix in the vanilla.
Add the flour mixture and beat until completely incorporated.
Stir in the pecans.
Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15-cm) rectangle about 1 inch (3 cm) thick.
Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
Cut the rectangle of dough lengthwise into 2 equal pieces.
Cut each half crosswise into rectangles 1/4 inch (6 mm) wide.
Place the cookies 1 inch (3 cm) apart on the prepared baking sheets.
Bake, rotating the baking sheets midway through baking, until the cookies are deep golden brown, about 15 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be refrigerated for 4 days, or frozen for up to 1 month.
Shortbread is always best the day its baked, but these can be kept in an airtight container for up to 4 days.
Its become au courant to use delicate sea salt, such as fleur de sel, on cookies to accentuate the butter flavor.
Flick a few grains onto each cookie before baking and gently press them in.
I often dip these shortbreads in chocolate.
Once the cookies are cool, chop and melt 4 ounces (115 g) of bittersweet or semisweet chocolate in a bowl set over a saucepan of simmering water.
Dip one half of each cookie in the chocolate then sweep off some of the excess.
Let the chocolate-dipped cookies rest on a baking sheet lined with parchment paper or plastic wrap until the chocolate sets.","url":"https://recipe.bluelayer.org/recipe/34708/brown-sugarpecan-shortbread"},{"id":"34698","title":"Homemade Organic Protein Bars","ingredients":"nuts, almonds
seeds, flaxseed
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
oats
honey
spices, cinnamon, ground
spices, ginger, ground
beverages, protein powder whey based
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat Oven to 325.
Mix everything in a bowl with a spoon until a thick paste forms.
Divide into eight parts; then shape into bars.
Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes.
Yields approx 8 bars.
Wrap individually & store in fridge.
They will keep for about 1 week.
Remember, these aren't cookies -- they will be dense like a protein bar.
But -- oh so much better tasting, less money & better for you than a store bought one.
:).","url":"https://recipe.bluelayer.org/recipe/34698/homemade-organic-protein-bars"},{"id":"34686","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
sugars, granulated
nuts, almonds","directions":"Preheat the oven to 400 degrees F. Place the almonds on a sheet tray and toast them until light golden brown.
Set aside.
In a medium, heavy-bottomed saucepan, combine the sugar and a few drops of water and cook over high heat until sugar liquefies, then turns deep golden brown, about 10 minutes.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately dump the almonds into the pot and stir quickly to incorporate, and turn out, spreading quickly to an even thickness, onto a cookie sheet greased with almond oil.","url":"https://recipe.bluelayer.org/recipe/34686/almond-brittle-croccante"},{"id":"22613","title":"Pecan Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans","directions":"Cream the butter and sugar in a standing mixer.
Slowly add flour, then salt.
Fold in pecan pieces.
Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
On floured surface, roll dough out to 1/4-inch thickness.
Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used).
Transfer cut out dough to ungreased cookie sheet.
Prick with fork and chill again for 20 minutes.
Preheat oven to 350 degrees F.
Bake 20 minutes or until edges are lightly browned.","url":"https://recipe.bluelayer.org/recipe/22613/pecan-shortbread"},{"id":"14007","title":"Rum Balls","ingredients":"nuts, walnuts, english
cookies, vanilla wafers, lower fat
sugars, powdered
alcoholic beverage, distilled, rum, 80 proof","directions":"In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well.
Add rum, a little at a time, just until moistened and it forms a soft pliable dough.
Turn out dough onto work surface lightly dusted with confectioners' sugar.
Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls.
Roll again in confectioner's sugar to coat.","url":"https://recipe.bluelayer.org/recipe/14007/rum-balls"},{"id":"34673","title":"Homemade Yeast French Bread (Using Straight Starter)","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place the ingredients into a bowl and knead.
After kneading, roll it up and place into the bowl, and let rise for the first time.
After it has doubled in size, divide the dough into 2 equal portions.
Roll them up and let rest for 30 minutes.
After letting the dough rest, shape them.
Please refer to my Black French Bread recipe for shaping and the second rising..
After the second rising, place the dough onto a cookie sheet, and make a cross cut and mist the dough.
Preheat an oven to 250C and then reduce to 220C, then bake for 20 minutes.
The time it takes for the dough to rise will vary greatly depending on the room temperature and the strength of the yeast starter.","url":"https://recipe.bluelayer.org/recipe/34673/homemade-yeast-french-bread-using-straight-starter"},{"id":"34665","title":"Crisp Condensed Milk Cookies","ingredients":"wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
milk, canned, condensed, sweetened
sugars, granulated","directions":"Prepare the ingredients.
Put the margarine (or softened butter) and sugar into a bowl, then cream.
Add condensed milk to Step 2, and mix some more.
Add sifted cake flour into Step 3, and mix.
Roll the Step 4 dough into a ball.
Wrap the Step 5 dough with plastic wrap, and shape into a roll.
Chill in the freezer for 30-60 minutes to harden.
When Step 6 is hardened, take it out from the freezer, and cut it into about 5 ~ 7 mm slices.
Place Step 7 on a baking sheet lined with parchment paper.
Bake in the preheated oven at 170C / 340F for 13 ~ 16 minutes, and it's done.","url":"https://recipe.bluelayer.org/recipe/34665/crisp-condensed-milk-cookies"},{"id":"34661","title":"Chocolate/Carob Dipped Peanut Butter Balls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
honey","directions":"Mix well and shape into balls.
Dredge in powered sugar.
You can then dip them in melted carob or chocolate if you want.
Place on cookie sheet and cool.","url":"https://recipe.bluelayer.org/recipe/34661/chocolate-carob-dipped-peanut-butter-balls"},{"id":"34657","title":"Texas Cowpoke Trail Mix","ingredients":"cereals ready-to-eat, quaker, mother's toasted oat bran cereal
cherries, sweet, raw
oil, corn, peanut, and olive
pretzels, soft, unsalted
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
spices, cinnamon, ground","directions":"In large bowl, stir together cereal, dried fruit, peanuts, pretzels and coconut, if desired.
Add honey and cinnamon, tossing well to coat.
Spread mixture on foil-lined cookie sheets.
Bake in preheated 350F oven 10 minutes.
Cool; store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/34657/texas-cowpoke-trail-mix"},{"id":"34636","title":"Theada's Beef Jerky","ingredients":"water, bottled, generic
salt, table
vinegar, distilled
spices, pepper, black","directions":"Cut meat into strips.
Remove all fat.
Boil approximately 6 minutes.
Roll moisture from meat.
Put on cookie sheet in middle of oven for 1 to 2 hours.
Leave oven door cracked to let moisture out.
Coat with Liquid Smoke and A-1 Sauce.
Store in airtight jar.","url":"https://recipe.bluelayer.org/recipe/34636/theadas-beef-jerky"},{"id":"34630","title":"ROTI 2000 (Unleavened Baked Vegetable Bread)","ingredients":"shortening, vegetable, household, composite
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oat bran, raw
salt, table","directions":"Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500F.)
Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2\" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
Roll each patty into a round 5 to 6\" across, about 1/8\" thick.
Note: Roll 5 to 6'Roti' and start baking.
With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
Make sure that the oven stays hot; open the oven door a little if the oven turns off.
When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
It should become fluffy and crisp with light brown patches on both sides.
(Do not over-brown because that makes the Roti hard.)
Bake all Roti this way.
Spread little butter on one side of each'Roti', if desired.
Stack them and wrap in aluminum foil to keep them warm and soft.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/34630/roti-2000-unleavened-baked-vegetable-bread"},{"id":"34620","title":"Fat Free Honey Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
egg substitute, powder
honey
sugars, granulated","directions":"Add all the dry ingredients together and mix.
Then pour in the wet ingredients until fully mixed.
Separate and put on cookie sheet and bake for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34620/fat-free-honey-cookies"},{"id":"34618","title":"Peaches and Cream Dessert","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
candies, marshmallows
orange juice, raw
lemon juice, raw
peaches, yellow, raw
cream, whipped, cream topping, pressurized","directions":"Mix vanilla wafer crumbs with melted butter.
Pat half of this mixture into a 9x9 cake pan.
Heat marshmallows; add orange juice and lemon juice.
Heat over low heat (double boiler would be best) until partially thickened.
Fold in peaches and cook a while longer; cool.
Fold in whipped cream; pour over wafers.
Sprinkle reserved crumbs over top.
Chill.","url":"https://recipe.bluelayer.org/recipe/34618/peaches-and-cream-dessert"},{"id":"34593","title":"Perfect Pie Crust","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Cut 12 tablespoons of butter into quarter inch pieces and cut 1/2 cup of vegetable shortening into four pieces.
Freeze for about an hour prior to proceeding with the next steps.
You should also chill your vodka and water.
Set 1 cup of flour aside in a small bowl.
Pulse together the remaining 1 1/2 cups flour, 1 teaspoon salt and 2 tablespoons sugar in a food processor.
You just need to pulse it a couple of times.
Add the butter and shortening into the food processor and process for 15 seconds.
Scrape the sides of the food processor bowl, and press the dough down.
Add the remaining 1 cup of flour and give it 6 quick pulses.
Measure out 1/4 cup of cold water and 1/4 cup of cold vodka.
Transfer the dough from the food processor to a medium sized bowl.
Drizzle the vodka and water mixture over the dough.
Use a spatula to press the dough together.
Divide the dough in half and set each half on a piece of plastic wrap.
Using the plastic as a barrier, use the heel of your hand to press the dough together further.
Wrap the compressed dough in the plastic wrap and refrigerate overnight.
Repeat this process for the remaining half of the dough.
You will have two disks of dough.
Remove one disk of cold dough from the fridge.
Lay a piece of fresh plastic wrap beneath and above the disk of dough.
Roll it out into a 12 inch circle that is about 1/8 inch thick.
Transfer the dough, still covered in plastic wrap, to a cookie sheet.
Place this in the fridge for about an hour.
Repeat with the remaining disk of dough.
When you are ready to use the dough, simply peel away the plastic and there you go!
Bake according to your favorite pie recipe instructions.
Recipe adapted from Americas Test Kitchen.","url":"https://recipe.bluelayer.org/recipe/34593/perfect-pie-crust"},{"id":"34572","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F and line baking sheet with parchment paper.
Whisk flour, baking soda, and salt in medium bowl.
Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
Stir in flour mixture until just blended.
Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet.
Press dough into 14x8-inch rectangle, about 3/8 inch thick.
Bake cookie until top is firm and dark golden, about 30 minutes.
Cool on sheet 10 minutes.
Transfer to rack; cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate.
Drizzle remaining white chocolate over top.
Let stand until white chocolate sets, about 1 hour.
Break cookie into irregular 2- to 3-inch pieces.
(Can be made 2 days ahead.
Store in airtight container at room temperature.
)Makes about 24 pieces.","url":"https://recipe.bluelayer.org/recipe/34572/white-chocolate-and-peppermint-cookie-brittle"},{"id":"34556","title":"Coconut Yum Yums","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
candies, semisweet chocolate","directions":"Melt butter in saucepan.
Remove from heat.
Add coconut and sugar.
Shape into balls.
Place on cookie sheet.
Make a slight indentation in each one.
Melt chocolate, fill indentations.
Chill until firm.","url":"https://recipe.bluelayer.org/recipe/34556/coconut-yum-yums"},{"id":"34552","title":"Mexican Wedding Cakes","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, powdered
salt, table
sugars, powdered","directions":"Preheat oven to 350 degrees.
Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
Cool pecans completely before proceeding.
IN THE FOOD PROCESSER (preferred) -----------.
Process pecans, salt and sugar until pecans are ground very fine.
Cut the butter in chunks and, with the motor running, add.
Process until smooth and creamy.
Scrape down bowl, add vanilla and pulse.
Add flour and salt, pulse until it starts to clump.
OR IN THE MIXER-------------.
Soften butter.
Grind toasted pecans.
In medium bowl whisk, flour, nuts and salt until combined.
Combine sugar and butter in a mixing bowl, beat until light and fluffy.
Beat in vanilla extract and scrape down bowl.
Stir on low speed, gradually adding the flour mixture until just incorporated.
FOR EITHER METHOD-------------.
Place dough into a bowl and refrigerate for 1 to 3 hours.
Preheat oven to 350 degrees f.
Measure dough using a gently rounded 1 1/4\" scoop, or 1 scant tablespoon, roll between palms to form a 1\" balls.
Place balls 1 1/2\" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
Rotate pan half way through cooking for even baking.
Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
Cool completely on rack and roll again in powdered sugar.
Store in an airtight container for about 1 month.","url":"https://recipe.bluelayer.org/recipe/34552/mexican-wedding-cakes"},{"id":"34533","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Heat over to 325.
Cream butter.
Sift dry ingredients into butter.
Cook for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34533/shortbread-cookies"},{"id":"34518","title":"Gluten Free Star Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon
In a smaller bowl, mix together coconut oil, agave and vanilla
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick
Remove top piece of parchment paper and cut out cookies with a small star (or any shape) cookie cutter
Using a metal spatula, place stars on a parchment lined baking sheet
Bake at 350 degrees until lightly browned around the edges, 7-10 minutes
Cool completely prior to handling cookies","url":"https://recipe.bluelayer.org/recipe/34518/gluten-free-star-cookies-recipe-elanaspantry"},{"id":"34505","title":"Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
butter, without salt
water, bottled, generic
cheese, cheddar","directions":"Blend all ingredients, thoroughly.
Roll thin and cut in narrow stips about 4\" long.
Bake on cookie sheet at 475 until crisp.","url":"https://recipe.bluelayer.org/recipe/34505/cheese-straws"},{"id":"34496","title":"Dried Fruit Roll-Ups","ingredients":"peaches, yellow, raw
nectarines, raw
plums, raw
sugars, granulated","directions":"* For each cup of fruit you will need 1-1/2 tablespoons of sugar.
Chop peaches, nectarines or plums very fine, being careful to reserve the juice.
Place fruit and its juices in saucepan and bring to a boil.
Boil until candy thermometer reads 180 degrees.
Cool slightly.
Put into blender and mix until smooth.
Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit.
Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime).
You can also bake in a 250-degree oven for about 4 hours.
Put the fruit on a lightly greased cookie sheet or use foil to line tray.
Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
Ten cups of fruit will cover a 12 x 17-inch tray.
- - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.","url":"https://recipe.bluelayer.org/recipe/34496/dried-fruit-roll-ups"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.
Combine the ingredients, change to a spatula and mix until it's no longer floury.
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
Deflate the dough by folding it, and divide it into your desired portions.
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
Form the dough into your desired shapes.
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
As the dough completes rising, start preheating the oven to 180C.
When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
Adjust the baking time.
I wrapped bacon and cut the dough for these spiral breads.
I topped them with pizza sauce, fried onions, and cheese before baking.
These bread are filled with chocolate cream.
I divided the dough so that each piece weigh 45 g.
Cornet shaped bread.
Each portion of dough weigh about 50 - 60 g.
Ham swirled bread.
Before baking, I topped them with corn, mayonnaise, and cheese.
Wiener sausage roll.
Each portion of dough for both bread weigh 45 g.
The bread on the left is ham, corn, mayo, and cheese bread.
The bread on the right is fried onion pizza style bread.
Ham and egg bread.
Chocolate cream bread.
Wiener sausage and egg bread.
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
Apple cinnamon roll.
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
Then roll them up, cut, and bake.
The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
Melon Bread.
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
These are great as gifts.
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34486","title":"Easy Cheesy Pepper Focaccia","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, garlic powder
spices, pepper, black
spices, basil, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
oil, olive, salad or cooking
cheese, mozzarella, low sodium","directions":"Blend dry ingredients in a round bowl.
Add melted butter and stir until completely absorbed.
Gradually add warm water, stirring constantly, until dough just forms (dough should \"ball up\").
Flatten dough ball on cookie sheet.
Bake at 450 degrees for 13-15 minutes.
Remove from oven, brush with olive oil and sprinkle with mozzerella.
Bake 2-3 more minutes until cheese is melted.
Serve.","url":"https://recipe.bluelayer.org/recipe/34486/easy-cheesy-pepper-focaccia"},{"id":"34478","title":"Easy Make College Cookies (No Bake and Healthy)","ingredients":"oats
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"mix all together in a bowl.
scoop a spoonful, form into ball or flatten to cookie shape.
place on a plate.
Put into fridge to let set for about 10-20 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/34478/easy-make-college-cookies-no-bake-and-healthy"},{"id":"34472","title":"Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Mix butter, flour & walnuts.
Form balls the size of a walnut.
Bake at 400 for 15 minutes.
Roll in powdered sugar.","url":"https://recipe.bluelayer.org/recipe/34472/walnut-cookies"},{"id":"34471","title":"Individual Raspberry Plum Crisps","ingredients":"butter, without salt
plums, raw
raspberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
salt, table","directions":"Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or gratin dishes.
In a large bowl gently combine the plums, raspberries, flour and sugar.
Distribute this mixture evenly among the ramekins.
In a separate bowl, combine the pecans, flour, brown sugar, melted butter and salt.
Divide this mixture evenly among the ramekins.
Place the ramekins on a cookie sheet and place in the oven for 20 minutes, or until the topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/34471/individual-raspberry-plum-crisps"},{"id":"34463","title":"Soda Play Clay","ingredients":"leavening agents, baking soda
cornstarch
water, bottled, generic
oil, olive, salad or cooking","directions":"Optionals: rubber stamps; ink pads; use different colored pads for a rainbow effect; shallow plastic plaster mold (s), small Christmas figurines/ornaments; flowers or fruits for magnets, brooches or earrings; cookie stamps; craft paints; eyeshadow; magnets; fittings for earrings or brooches; glitter; ribbon/string; glue.
In a pan mix the baking soda with the cornstarch.
Add the water and the oil, keep stirring and cook until thickened and it looks like you have mashed potatoes in the pan, usually after 5 minutes up to 10 minutes on a low heat.
Remove from the heat and cool.
Knead the clay, it should not be sticky, if too dry add a bit more water, too wet add some cornstarch, put in a plastic bag.
Super easy is to roll it out and cut out shapes with a cookie cutter, pierce a hole in the top.
Rubber stamps: ink the stamp, roll out the clay,very gently stamp into the clay,if you do this too hard it will definitely crack during drying, with a small knife cut away around the stamp impression, flatten rough edges gently with your fingers.
Use a spatula to lift onto baking tray lined with kitchen paper, to let it dry, don;t forget the hole in the top.
When dry you can still paint it if you want too.
Plaster molds: use enough clay to fill the mold, use your rolling pin to even it out, it should go over the edges of the mold, carefully and gently ease the clay out of the mold, sometimes a thin knife helps to give you a grip on the clay.
When out of the mold trim with a knife and smooth the edges with your fingers.
Again let it dry, for ornaments pierce the hole in the top, leave plain for kitchen magnets or earrings and brooches.
Cookie stamps: Use like stamps but without the ink for a nice embossed look.
You can finish them when they are dry with craft paints and you get a beautiful result using eyeshadow with a soft brush almost a water color effect, blusher works too.
For an old/antique look, brush on antiquing medium,wipe off with a soft cloth right away, take in mind that there are water and oil based mediums and they will have to be used different so read directions first and try it out first on the back of your clay object and you might have to varnish it before you can use the medium.
If you want to use glitter, brush a thin layer of glue on the area, sprinkle with the glitter shake of the excess glitter.
Drying time depends on the thickness, keep an eye on them and turn them over during the drying process.
Leftover clay keeps for a few days in the fridge, keep it in the bag, personally I prefer it kept outside the fridge.
I do find that when the weather is hot and humid, it seems to crack more during the drying process.","url":"https://recipe.bluelayer.org/recipe/34463/soda-play-clay"},{"id":"34456","title":"Pb&j No-Bake Cookies","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw","directions":"In a bowl, combine peanut butter, butter and powdered sugar and mix.
Add rice cereal and stir until combined.
Roll mixture into balls.
Place a thumbprint in each ball and place jelly in the center.","url":"https://recipe.bluelayer.org/recipe/34456/pb-j-no-bake-cookies"},{"id":"34432","title":"Whole Wheat Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"In lg bowl, combine flour and sugar.
Cut in butter until you have a fine crumbly mixture.
Knead dough until smooth, about 7-8 minutes.
spread dough into ungreased 15x10 pan.
Pierce with fork all over.
Bake at 325* for 25 minutes.
While warm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/34432/whole-wheat-shortbread-cookies"},{"id":"34411","title":"Carrot Fries","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 450.
Cut up the carrots into half inch diameter sticks.
Add olive oil and salt and mix around with hands
Put on cookie pan and cook uncovered for 10-15 mins.","url":"https://recipe.bluelayer.org/recipe/34411/carrot-fries"},{"id":"34397","title":"No Bake Cookies (For 1 or 2 People)","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
peanut butter, smooth style, without salt
oats","directions":"Mix sugar, Hershey's cocoa and dry milk thoroughly in a small saucepan.
Add water and butter.
Then stir constantly over medium/high heat.
After butter has completely melted, continue stirring and boil one minute.
Remove from heat.
Stir in peanut butter and then oats.
Drop by the spoonful onto wax paper or dinner plate.
Eat warm or save for later.","url":"https://recipe.bluelayer.org/recipe/34397/no-bake-cookies-for-1-or-2-people"},{"id":"34376","title":"Marilyns Dinner Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Mix milk, water, sugar, salt, and oil.
Sprinkle yeast on top, stir and let rest 2-3 minutes.
Add flour one cup at a time, mixing well after each cup.
Add enough flour until dough is slightly sticky.
Let raise 45 minutes to 1 hour.
Knead lightly.
Roll out onto a greased and floured counter.
Roll into a rectangle 1/2 inch thick.
Cut with a drinking glass into 4 diameter circles.
Roll each circle into 8 rope and tie into a knot.
Place on a greased cookie sheet and let raise 20-30 minutes.
Bake at 365 degrees for 15-20 minutes until golden brown.
Brush with butter.
Makes 4 dozen rolls.","url":"https://recipe.bluelayer.org/recipe/34376/marilyns-dinner-rolls"},{"id":"34375","title":"Doggies Favorite Peanut Butter Treats","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees F.
Mix flour and baking powder together.
Add milk and peanut butter.
Mix well.
Roll out 1/4 inch thick and cut into desired shape.
Place on greased cookie sheet and bake 20 minute.
Store in ziplock bag.
I didn't roll mine out, I just took spoons full and flattened in my palms.
I am just guessing at how many this made.
I guess it depends on how big you make them.","url":"https://recipe.bluelayer.org/recipe/34375/doggies-favorite-peanut-butter-treats"},{"id":"34373","title":"No-Bake Chocolate Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english
oats","directions":"Mix the sugar, cocoa, butter and milk in a medium saucepan and heat over medium heat, stirring occasionally, until mixture comes to a boil.
Let mixture boil for 2 1/2 minutes, then remove from heat.
Stir in the nuts and oats.
Drop by teaspoonfuls onto waxed paper.
Work quickly, as mixture sets up quickly.
Note: Mixture will be very hot, allow to cool completely before eating.","url":"https://recipe.bluelayer.org/recipe/34373/no-bake-chocolate-cookies"},{"id":"34372","title":"Homemade Shake And Bake Chicken Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, paprika
spices, pepper, black
salt, table
celery, raw","directions":"Place all ingredients in a plastic bag.
Shake to mix well.
Wash pcs of chicken, dry, then shake in bag.
Place coated chicken on a greased cookie sheet or possibly cover cookie sheet with foil wrap and grease lightly (shiny side of foil up) and place chicken on foil.
Bake in 350 degree oven about 1 hour or possibly till chicken is tender and golden and crispy.
This amount will do a large chicken, cut into pcs.","url":"https://recipe.bluelayer.org/recipe/34372/homemade-shake-and-bake-chicken-recipe"},{"id":"34358","title":"Quinoa Tahini Cookies","ingredients":"honey
sugars, brown
butter, without salt
peanut butter, smooth style, without salt
rice flour, white, unenriched
oats
leavening agents, baking soda
salt, table
vanilla extract","directions":"Preheat oven to 350 degrees.
Combine first four ingredients; mix until creamy.
Add remaining ingredients.
Mix well.
Spoon rounded teaspoonfuls of batter onto cookie sheets.
Bake for 10 - 14 minutes, or until they start to turn golden brown.","url":"https://recipe.bluelayer.org/recipe/34358/quinoa-tahini-cookies"},{"id":"34354","title":"Swedish Pepparkakor","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda","directions":"Mix all ingredients except flour, warm up in pan, then add flour.
Roll out warm between wax paper sheets.
Press cookie cutters.
Remove one side of papaer.
Press on pan.
Put in freezer briefly, then peels easily.
Bake 5 minues at 300-325 degrees.","url":"https://recipe.bluelayer.org/recipe/34354/swedish-pepparkakor"},{"id":"34319","title":"Great Grandma Hallock's Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
leavening agents, baking soda","directions":"Mix flour and brown sugar.
Add oatmeal and stir.
Melt butter and add to dry ingredients.
Mix baking soda into boiling water.
Add baking soda and water to other ingredients and stir well.
Place batter into aluminum foil-lined loaf pan and place in freezer for several hours.
Slice and bake at 375F for 10 minutes, then cool on wire rack.
P.S.
Don't let anyone get into the cookie dough for a taste test while it sets in the freezer, as the dough is SO VERY GOOD.
Every one will want to eat it before before it makes it into the oven.","url":"https://recipe.bluelayer.org/recipe/34319/great-grandma-hallocks-oatmeal-cookies"},{"id":"34310","title":"Caramel Cream Cheese Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Return the butter to room temperature, add the sugar and mix with a whisk.
Add room temperature cream cheese and mix in as if kneading.
Add the milk and mix, then sprinkle in the flour.
Mix and bring it all together with a spatula.
Warm and soften the caramel in a 700w W microwave for 10 seconds (or adjust to your appliance at home until softened).
Quickly add the caramel to the mixture from Step 3 and mix well.
Wrap and adjust the shape.
Let it sit in the freezer for 15 minutes.
Cut the cookies into 5mm-thick pieces and spread them out on a baking tray.
Bake in an oven pre-heated to 170C for 20 minutes.
Here is the plain version.","url":"https://recipe.bluelayer.org/recipe/34310/caramel-cream-cheese-cookies"},{"id":"34308","title":"Gluten Free and Vegan Chocolate Chip Cookies","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract","directions":"Preheat oven to 350 degrees F.
Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2-inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees F for 710 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/34308/gluten-free-and-vegan-chocolate-chip-cookies"},{"id":"34284","title":"Strawberry Whipped Cream Topping","ingredients":"cream, fluid, heavy whipping
jams and preserves, apricot
sugars, granulated
vanilla extract","directions":"Beat cream to soft peaks
Beat in strawberry jam, sugar and vanilla until it holds its shape, add a drop or 2 of red food color if you want a pinker color
This whipped cream is great for cakes, bars, brownies, to sandwich between cookies, to top puddinggs, or as a drink topping","url":"https://recipe.bluelayer.org/recipe/34284/strawberry-whipped-cream-topping"},{"id":"34270","title":"Cheesy Garlic Bread","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder
oil, olive, salad or cooking
spices, pepper, black
parsley, fresh
wheat flours, bread, unenriched","directions":"Mix first seven ingredients together.
Place bread slices on ungreased cookie sheet.
Top each slice with cheese mixture.
Bake or broil until cheese is melted and lightly browned.","url":"https://recipe.bluelayer.org/recipe/34270/cheesy-garlic-bread"},{"id":"34267","title":"Korova Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
butter, without salt
sugars, brown
sugars, granulated
salt, table
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Sift the flour, cocoa, and baking soda.
Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy.
(Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.)
Add both sugars, the salt, and vanilla extract and beat for another minute or two.
Reduce the mixer speed to low and add the sifted dry ingredients.
Mix only until the dry ingredients are incorporated -- the dough will look crumbly, and that's just right.
For the best texture, you want to work the dough as little as possible once the flour is added.
Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps.
Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
(Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.)
Wrap the logs in plastic wrap and chill them for at least 1 hour.
(Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.
).
Center a rack in the oven and preheat the oven to 325 degrees F (165 C).
Line two baking sheets with parchment paper and keep them close at hand.
Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.
(Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.)
Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes.
The cookies will not look done, nor will they be firm, but that's just the way they should be.
Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.","url":"https://recipe.bluelayer.org/recipe/34267/korova-cookies"},{"id":"34257","title":"Oregon Hazelnut Shortbread Cookies","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F.
Grind roasted hazelnuts in a food processor to a coarse grind.
Add butter and sugar, and process thoroughly.
Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely.
Combine mixture into a ball.
Make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
Bake at 350 degrees for 10 to 12 minutes.
Refrigerate remainder of the dough until ready to bake.","url":"https://recipe.bluelayer.org/recipe/34257/oregon-hazelnut-shortbread-cookies"},{"id":"34253","title":"Reese's Peanut Butter Bars","ingredients":"cookies, vanilla wafers, lower fat
peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together everything except the chocolate chips.
Press into a 9x13 pan.
Melt chocolate and pour over peanut butter mixture.
(If you don't want the chocolate to set hard, mix a little peanut butter in with the melted chocolate.
).
Cut into squares before the chocolate completely sets, or the chocolate will crack.","url":"https://recipe.bluelayer.org/recipe/34253/reeses-peanut-butter-bars"},{"id":"34221","title":"Great Grandma's Nut Butter Balls","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, cake, enriched
nuts, pecans
sugars, granulated","directions":"Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth.
Stir in the cake flour, then fold in the pecans.
Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
Bake for 15 to 19 minutes in the preheated oven, until lightly browned.
Cool cookies completely before rolling in additional confectioners' sugar.
If you are storing the cookies in a tin, add remaining sugar to the tin.","url":"https://recipe.bluelayer.org/recipe/34221/great-grandmas-nut-butter-balls"},{"id":"34210","title":"Decorated Spice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrups, corn, light","directions":"Sift together flour, ginger, cinnamon and cloves.
Mix margarine and sugar until fluffy; stir in Karo syrup.
Add dry ingredients.
DO NOT CHILL DOUGH!
Roll out 1/8\" thick on floured surface.
Cut into shapes.
Place on baking sheet.
Bake in 350 degree F oven about 10 minutes or until lightly browned.
Cool and decorate.","url":"https://recipe.bluelayer.org/recipe/34210/decorated-spice-cookies"},{"id":"34201","title":"Chocolate Almond Confections","ingredients":"nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
sugars, granulated
cookies, vanilla wafers, lower fat
orange juice, raw","directions":"In blender or food processor,finely grind 1/4 cup of the almonds,set aside.
Combine chocolate with orange juice and sugar in saucepan.
Cook over med heat,stirring constantly until sugar is dissolved and chocolate is melted.
Remove from heat and mix in crushed wafers,orange juice and chopped almonds.
Chill mixture at least 1 hour.
Form into small balls,roll in the ground almonds.
Chill in air tight container for several days for best flavor.","url":"https://recipe.bluelayer.org/recipe/34201/chocolate-almond-confections"},{"id":"34182","title":"Granola Mix","ingredients":"oats
wheat germ, crude
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
oil, olive, salad or cooking
honey","directions":"In large bowl combine all ingredients except oil and honey.
In small saucepan heat oil and honey, until warm do not boil.
Pour over oat mixture and stir until evenly mixed.
Spread evenly in 2 large cookie sheets.
Bake at 275 for 30 minutes, or until lightly browned, stirring every 10 minutes.
Cool throughly and store in air tight container.
Makes 10 cups.","url":"https://recipe.bluelayer.org/recipe/34182/granola-mix"},{"id":"34177","title":"Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing","ingredients":"rice flour, white, unenriched
butter, without salt
sugars, brown
egg substitute, powder
salt, table
oil, olive, salad or cooking","directions":"Bring butter to room temperature.
Rub the excess salt off from the sakura flowers and chop it up finely.
Cream the butter with a whisk, then add the sugar in 4 goes and whisk until it becomes fluffy.
Then add beaten egg in 3 parts and mix.
Add the chopped sakura flowers and the vanilla oil and mix.
Then add the rice flour in 4 portions and fold in after each addition using a rubber spatula.
Dust a flat surface with flour and turn the dough out onto it.
Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
Wrap the dough with a plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Use your favorite cookie cutter to cut out the shapes.
Put the dough back into the refrigerator if the dough becomes too soft.
When you push the dough out of the cookie cutter, make sure to clean away any left over dough.
If you dust the inside of the cutter with flour as well the cookies will come out cleanly every time.
Line on a baking sheet lined with parchment paper with some space in between, and bake in an oven preheated to 170C for 15 to 20 minutes.
Once the cookies are cool enough to touch, transfer the cookies to a cooling rack to cool completely.
Store in an airtight container.
I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets.
You can't substitute joshinko as it is too coarse.
I have uploaded a related recipe, the Leaf-Shaped Cookies, at.","url":"https://recipe.bluelayer.org/recipe/34177/easy-sakura-shaped-rice-flour-cookies-for-sakura-viewing"},{"id":"34168","title":"Tea Cake With Rum Sauce Recipe","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground
nuts, pecans
cookies, vanilla wafers, lower fat","directions":"For Crust: Combine all ingredients for crust.
Press into bottom and 1 inch up sides of 2 well greased 9 inch loaf pans.
For Batter: Beat butter and sugar till light and fluffy.
Add in Large eggs; beat well.
In separate bowl, mix lowfat milk and vanilla.
Sift flour, baking pwdr and salt.
Add in lowfat milk mix and dry ingredients alternately into egg mix.
Beat well.
Pour batter into crust in pans.
Bake at 350 degrees for 1-1 1/4 hrs.
Turn out on racks to cold.
For Sauce: Cook pudding according to directions.
Remove from heat, stir in rum extract.
Slice cooled cake.
Serve with hot sauce.
Makes 20 servings.","url":"https://recipe.bluelayer.org/recipe/34168/tea-cake-with-rum-sauce-recipe"},{"id":"34155","title":"Peanut Butter Applesauce Cookies","ingredients":"peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown","directions":"Preheat oven to 325F.
Mix everything together and drop tablespoonfuls onto a greased baking sheet, flatten.
Place in preheated oven for 20 minutes.
The insides will be very moist.","url":"https://recipe.bluelayer.org/recipe/34155/peanut-butter-applesauce-cookies"},{"id":"34153","title":"Royal Rice Krispie Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
sugars, granulated
sugars, brown
candies, marshmallows","directions":"To start off, pour the cereal into a very large bowl (make sure there is extra room to stir in the marshmallow mixture later).
Set the bowl aside.
Prepare two rimmed cookie sheets by spraying them with nonstick cooking spray.
Combine the butter, sugar and brown sugar in a saucepan over medium heat.
Bring to a gentle boil, and let it boil until the mixture begins to turn golden and caramelize.
Remove from heat, and add the marshmallows.
Stir together until marshmallows are completely melted.
Pour the marshmallow mixture over the Rice Krispies and stir until the cereal is evenly coated.
Divide half of the Rice Krispie mixture into each cookie sheet, and use nonstick-cooking-spray-covered hands to spread the mixture into each sheet.
Let it harden (or not) and enjoy!
P.S.
This recipe will make you famous.
You may feel like a drug dealer when people start calling you up and asking you for a fix.
Dont worry, its normal.","url":"https://recipe.bluelayer.org/recipe/34153/royal-rice-krispie-treats"},{"id":"34136","title":"No Bake Cereal Cookies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Bring sugar and syrup to a boil.
Add peanut butter and stir well.
Remove from heat.
Stir in cereal.
Pat into a 9 x 13 pan.
Ready made chocolate frosting tastes good spread on the top.","url":"https://recipe.bluelayer.org/recipe/34136/no-bake-cereal-cookies"},{"id":"34109","title":"Gingersnaps!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
molasses
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift the dry ingredients together in a large bowl.
Warm the molasses, and mix the molasses, oil and water.
If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
Mix the wet ingredients into the dry ingredients.
The dough should be quite stiff, and not particularly sticky.
If it is too soft and sticky, add a little more flour.
Preheat the oven to 350F.
Roll out the dough to about 1/4\" thick, and cut out with cookie cutters.
Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
Re-roll and cut the scraps, until the dough is gone.
Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.","url":"https://recipe.bluelayer.org/recipe/34109/gingersnaps"},{"id":"34090","title":"Gingersnaps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
syrup, maple, canadian
molasses
oil, olive, salad or cooking
spices, ginger, ground","directions":"Preheat oven to 350 degrees F.
In a large bowl, stir together the flour, baking powder, baking soda, and salt.
Add the maple syrup, molasses, oil, and ginger.
Stir together gently until just mixed.
Scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/34090/gingersnaps"},{"id":"34080","title":"Dog Cookies","ingredients":"beef, grass-fed, ground, raw
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350 degrees fahrenheit.
Measure all ingredients in a bowl and stir with a fork.
Put parchment paper on a cookie sheet.
Drop small spoonfuls of dough on sheet.
Flatten with the back of a fork.
Bake for 15 minutes.
Let cool.
Store in an airtight container for up to one week.","url":"https://recipe.bluelayer.org/recipe/34080/dog-cookies"},{"id":"34078","title":"Chocolate Chip Crumble","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla.
Mix in the flour until mixture resembles coarse crumbs.
Stir in the chocolate chips and if desired, walnuts.
Press the mixture into an ungreased 9x13 inch pan.
It should press together like a cheesecake crust.
Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown.
Cut into bars while still a bit warm.
Leave in the pan until completely cool, or the cookies will fall apart.","url":"https://recipe.bluelayer.org/recipe/34078/chocolate-chip-crumble"},{"id":"34069","title":"Raspberry Linzer Torte Cookies","ingredients":"nuts, almonds
oats
wheat germ, crude
spices, cinnamon, ground
sweetener, syrup, agave
oil, canola
raspberries, raw","directions":"Preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
Place the almonds in a food processor and grind to a fine meal, about 1 minute.
Remove and set aside.
Place the oats in the food processor and grind to a fine meal.
Return the almonds to the food processor along with the flour, cinnamon, agave nectar, and canola oil.
Pulse to combine all the ingredients.
Roll the dough into walnut-size balls and place on the prepared baking sheets.
Using your thumb, press an indentation into the center of each ball.
Fill the indentations with preserves.
Bake for 10 to 12 minutes, until golden.
Let cool 10 minutes on the baking sheets, then transfer to cooling racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/34069/raspberry-linzer-torte-cookies"},{"id":"34065","title":"Coconut Butterballs","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cream butter, sugar and vanilla together.
Add flour all at once and blend
Add coconut mixing well.
Shape into small balls and place on an ungreased cookie sheet.
Chill 15 minutes.
Bake at 350F for 15 minutes or until lightly browned.
Roll in additional powdered sugar while warm.
Yield: 3 dozen.","url":"https://recipe.bluelayer.org/recipe/34065/coconut-butterballs"},{"id":"34056","title":"Anna's Brilliant Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degrees F.
Combine flour, salt, and baking powder.
Cut the butter or shortening into the flour until it is the consistency of cornmeal- slightly crumbly.
Add milk or buttermilk all at once.
Stir the dough until it comes away from the sides of the bowl, then turn it onto a lightly floured board.
Sift a small amount of flour over the top.
Knead dough until no longer sticky and it is smooth.
Roll out dough to desired thickness.
Cut dough with a bicuit cutter or cookie cutter dipped in a little flour.
Place biscuits on a lightly greased baking sheet.
Brush the tops with a little melted butter.
Bake biscuits 12-15 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/34056/annas-brilliant-biscuits"},{"id":"34043","title":"Anzac Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
syrup, maple, canadian
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees F. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl.
Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan.
Stir over a medium heat until melted.
Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls.
Place on the trays, about 5cm apart.
Press with a fork to flatten slightly.
Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.","url":"https://recipe.bluelayer.org/recipe/34043/anzac-biscuits-cookies"},{"id":"34038","title":"100% Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine four, water, olive oil and salt in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough on floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
You can bake 2 to 3 pita breads on one baking sheet.
Remove pitas from baking sheets and let cool on wire rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34038/100-whole-wheat-pita-bread"},{"id":"34031","title":"Molasses Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
wheat germ, crude
butter, without salt","directions":"In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
In a glass measuring cup, combine warm water, molasses, and oil.
Mix into the rye flour mixture.
Add enough all-purpose flour to make a smooth dough that is no longer sticky.
Knead dough for 4-5 minutes.
Place dough in greased bowl and cover.
Allow to rise in warm place until double, about 1 hour.
Punch down dough and divide in half.
Roll each into a torpedo-shaped loaf.
Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ.
Sprinkle 1 teaspoon wheat germ on top of each loaf.
Let rise in warm place until double, about 30 minutes.
Bake in preheated 375 degrees F oven for 30-35 minutes until crust makes a hollow sound when tapped.
Brush hot loaves with melted butter.
Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/34031/molasses-rye-bread"},{"id":"34022","title":"Ww 3 Point Oatmeal Cookies Weight Watchers","ingredients":"oats
sugars, brown
leavening agents, baking soda
butter, without salt
egg substitute, powder","directions":"Preheat oven to 375F.
Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute.
Drop mixture by teaspoonfuls onto 2 nonstick cookie sheets, leaving about 1-inch between each mound and forming 12 equal cookies per sheet.
Bake until edges of cookies are lightly browned, 8-10 minutes.
Remove cookie sheets from oven; let stand 2 minutes.
Transfer cookies to wire rack to cool (cookies will become firmer as they cool).
2 per serving = 3 points.","url":"https://recipe.bluelayer.org/recipe/34022/ww-3-point-oatmeal-cookies-weight-watchers"},{"id":"34011","title":"Hungarian Nut Cookies","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, walnuts, english","directions":"Mix margarine and cottage cheese.
Add flour until well-mixed and smooth dough forms.
Cover and refrigerate overnight, or at least a couple of hours.
(Shape into walnut-sized balls before or after chilling).
Roll each ball on floured board to the size of a small saucer.
(You can mix some sugar with the flour for rolling).
Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
Place TSP.
of filling in center of circles.
Fold circles in half and seal.
Form into crescents.
Sprinkle with sugar and place on ungreased baking sheets.
Bake at 375 for 15-20 minutes or until golden.
***NOTE:You may need to make more filling.
Also, you may adjust the size of the dough circles too for different sized cookies.
If you do this, you may need to adjust baking time too!","url":"https://recipe.bluelayer.org/recipe/34011/hungarian-nut-cookies"},{"id":"34001","title":"Pecan Cinnamon Crust","ingredients":"nuts, pecans
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
oil, canola
syrup, maple, canadian","directions":"Preheat oven to 350.
Lightly spray a 9 inch pie plate with non stick spray.
Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
Pour in oil and maple syrup and pulse until wet and dry are just combined.
(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
Press the mixture into a prepared pie plate.
I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
Bake for 10 minutes, then set aside to cool.
Fill with your favorite pie filling: mine is PUMPKIN.","url":"https://recipe.bluelayer.org/recipe/34001/pecan-cinnamon-crust"},{"id":"33986","title":"Spiced Christmas Cookies","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, brown
molasses
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground","directions":"Cream together butter and shortening; gradually add sugar, beating until light and fluffy.
Beat in molasses; blend in cream.
Sift together flour, cinnamon, ginger, and cloves; stir into creamed mixture.
Store in covered bowl in refrigerator overnight.
Roll dough thin, using floured pastry cloth on board and rolling pin.
Cut in christmas shapes.
Place 1 to 1 1/2 inches apart on greased baking sheets.
Bake in 350F (180C) oven 10 to 12 minutes.
Remove from baking sheets and cool on racks.
Decorate cookies if you wish.","url":"https://recipe.bluelayer.org/recipe/33986/spiced-christmas-cookies"},{"id":"33977","title":"Farmer Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"To mix the dough in a bowl by hand, measure 1 1/2 cups warm (105 to 115F) water into a large mixing bowl.
Add the yeast, salt, sugar, and rye flour.
Beat until smooth.
Slowly beat in the bread flour to make a stiff dough.
Cover and let rest for 15 minutes.
Turn it out onto a floured board and knead until the dough forms a smooth, nonsticky ball.
Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled.
Proceed with step 4.
To mix the dough in a bread machine, measure all of the ingredients into the work bowl, starting with the water.
Program the machine to make dough.
Proceed with step 4.
To mix the dough in a food processor, measure the flours, sugar, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and add the water slowly through the feed tube, processing until the dough spins around the bowl in a solid but sticky mass.
Leave the cover on the food processor and let the dough rise until it fills the bowl.
Turn it out onto a lightly floured board and shape it into a round loaf.
Place on a lightly greased rimless cookie sheet.
Cover and let rise for 45 minutes to 1 hour or until almost doubled.
Position the oven racks so that the top rack is in the center of the oven.
Preheat the oven to convection bake at 350F.
Brush the loaf with water.
Bake in the center of the oven for 30 to 35 minutes or until nicely browned and a wooden skewer inserted into the center of the loaf comes out clean and dry.
Remove the bread from the oven and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/33977/farmer-rye-bread"},{"id":"33963","title":"Pizza Pocket Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix yeast warm water let stand 10 minutes.
Meanwhile mix flour sugar baking powder, soda salt and butter.
Mix till crumbly.
To make buttermilk, mix 1 tsp or vinegar or lemon juice with 1 c of milk.
Stir buttermilk and yeast in dry.
On a floured surface knead dough until it comes together; cut into 4th.
Roll to 1/4 inch think and with a upside down cup or circle cookie cutter make circles.
Fill half full; fold and pinch together.
Place pockets on a baking pan and brush with milk.
Bake in 350F oven for 15-30 minutes.","url":"https://recipe.bluelayer.org/recipe/33963/pizza-pocket-dough"},{"id":"33940","title":"New Orleans Black Muffins","ingredients":"water, bottled, generic
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, pecans","directions":"Preheat oven to 300F
Spread the pecans out on a cookie sheet and place them in the over until fragrant, about 5 minutes.
Set aside.
In a medium bowl, stir together the hot water and the molasses until the molasses dissolve, then stir in the milk.
In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
Fold the liquid mixture and the pecans into the dry mixture with a rubber spatula.
The batter will be spongy, so don't overmix.
Spoon the batter into 12 greased muffin cups and bake for 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/33940/new-orleans-black-muffins"},{"id":"33920","title":"Chocolate Glaze","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
shortening, vegetable, household, composite","directions":"Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often.
Using a spoon, drizzle the glaze sparingly over cookies.","url":"https://recipe.bluelayer.org/recipe/33920/chocolate-glaze"},{"id":"33909","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"-Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?
)-Combine butter, sugar, water and corn syrup in a medium saucepan.
Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling.
This is hot stuff!
).
Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.
-At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.
-Removefrom heat and pour onto slightly greased pan.
-Spreadout candy to edges and corners.
-Topwith chocolate chips.
The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.
-Sprinklewith walnuts if desired, though some people prefer to skip the walnuts.
Also other favorite chopped nuts (almonds, peanuts, macadamias, etc.
may be substituted for walnuts.
-Coolcompletely, about 2 or more hours.
-Breakinto pieces and try not to eat too much yourself.","url":"https://recipe.bluelayer.org/recipe/33909/english-toffee"},{"id":"33898","title":"Vanilla Marscapone Cream Filling / Frosting","ingredients":"cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, granulated
vanilla extract
salt, table","directions":"In a large bowl neat marscapone cheese, sugar, salt and vanilla until smooth
Add cream and beat until it just holds its shape, don't overbeat or it will become grainy
This frosting/ filling is light, creamy and goes wonderful on cakes, brownies , bars, tortes, as a filling for cookies and is great with fruit.
It makes enough to frost a 3 layer cake and 36 cupcakes","url":"https://recipe.bluelayer.org/recipe/33898/vanilla-marscapone-cream-filling-frosting"},{"id":"33881","title":"Carol's Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Preheat oven to 375.
Put oats into food processor and pulse until broken into small pieces.
Add the flour and process.
Next add walnuts, oil, maple syrup and salt and run food processor unil well mixed.
Drop the batter onto cookie sheets using a generous tablespoon per cookie.
Bake for 12 minutes.
Remove and cool on a plate or rack.
Leftovers freeze well.
Makes about 1 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/33881/carols-cookies"},{"id":"33876","title":"Moravian Scotch Cakes","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, caraway seed","directions":"Mix the flour, caraway seeds and sugar together.
Work in the butter with the finger tips until well blended.
Roll out about 13 inch thick on floured board.
Cut in small squares.
Bake on a greased cookie sheet at 325-F about 15 minutes.
When cold, cover with boiled icing and sprinkle with colored sugar.","url":"https://recipe.bluelayer.org/recipe/33876/moravian-scotch-cakes"},{"id":"33874","title":"Apple Crisp","ingredients":"apples, raw, with skin
sugars, brown
cornstarch
lemon juice, raw
vanilla extract
spices, cinnamon, ground
nuts, pecans
oats
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Preheat oven to 350 degrees.
Line a cookie sheet with tin foil.
Lightly grease an 8x8 baking dish.
In a bowl, mix together apples, 1/2 cup brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
Spoon into greased baking dish.
In a separate bowl, combine remaining ingredients and mix to form a crumbly mixture.
Sprinkle over apples to form topping.
Set baking dish on prepared cookie sheet.
Place in oven and bake for 45 minutes or until juices are bubbly and top is golden.","url":"https://recipe.bluelayer.org/recipe/33874/apple-crisp"},{"id":"33830","title":"Holiday Cookies in a Jar","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"r>In a 1-quart widemouthed jar, add the ingredients in the order listed.
Pack them down firmly after each addition (use the blunt end of a table knife or a wooden spoon to level and tamp down each layer).
Screw on the cover and prepare a gift tag with the following instructions:.
To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl.
Add contents of the jar and stir until well blended.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/33830/holiday-cookies-in-a-jar"},{"id":"33829","title":"Chocolate Glaze","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring heavy cream and corn syrup to a gentle simmer in a small saucepan.
Pour over chocolate in a bowl, and let stand for 1 minute.
Stir until chocolate melts and mixture is shiny and smooth.
Let cool slightly, about 10 minutes.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/33829/chocolate-glaze"},{"id":"33816","title":"Coconut Cream Delight","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, whipped, cream topping, pressurized","directions":"Crust:.
Mix all ingredients until crumbly.
Spread on cookie sheet and bake in 400 oven until lightly browned.
When cooled, spread three-quarters of the crumbs in a square cake pan.
Reserve remaining crumbs to sprinkle over whipped cream.
Topping:.
Prepare pudding.
Spread over crumb base.
Top with whipped cream.
Sprinkle reserved crumbs over top.","url":"https://recipe.bluelayer.org/recipe/33816/coconut-cream-delight"},{"id":"33801","title":"Vanilla Wafer Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt","directions":"Combine wafers and sugar.
Add in butter and mix thoroughly.
Pat on bottom and side of 9 inch pie plate and bake at 325 degrees for 15 min.
Cold before putting pie filling in.","url":"https://recipe.bluelayer.org/recipe/33801/vanilla-wafer-crust-recipe"},{"id":"33783","title":"Classy Cream","ingredients":"il villaggio, mascarpone cheese,
dulce de leche
cream, fluid, heavy whipping","directions":"Chill mixing bowl and mixer beaters in the freezer for at least 15 minutes before starting.
Using chilled items, beat together dulce de leche and cheese until well combined.
Add heavy cream and beat until it has a stiff consistency.
Serve with fruit, cookies, in a trifle, on a cake, wherever you want rich, creamy goodness.","url":"https://recipe.bluelayer.org/recipe/33783/classy-cream"},{"id":"33780","title":"Spicy Almond Biscotti","ingredients":"sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, pepper, black
spices, ginger, ground
spices, cinnamon, ground
spices, coriander seed
spices, cloves, ground
honey
water, bottled, generic
orange juice, raw","directions":"Set rack at the middle level of the oven and preheat to 350 degrees.
Prepare a cookie sheet or jelly roll pan by lining with parchment.
Combine sugar and 1 1/4 cups almonds in the bowl of a food processor fitted with the metal blade; grind to a fine powder.
In a large mixing bowl, stir together ground almonds, baking powder, baking soda, salt, pepper, ginger, cinnamon, coriander and cloves.
Stir in the remaining 2 cups whole almonds.
Stir water, honey and orange zest together; add to bowl and mix until dough holds together.
Scrape dough onto a floured work surface, slightly kneading it until it holds together.
Divide dough in half and roll each half into a cylinder, slightly shorter than one of your baking pans.
Transfer logs to the pan, keeping them well apart from one another and the sides of the pan.
Bake the logs until they have puffed and spread and feel firm when pressed with a fingertip, about 30 minutes.
(Note: About halfway through the baking time, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time.
If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation.
).
Let cool, then slice into 1/4- to 1/2-inch-thick slices with a serrated knife.
Return slices to pan (2 parchment lined pans may be required) and bake until they are slightly toasted, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33780/spicy-almond-biscotti"},{"id":"33755","title":"Cheese Straws IV","ingredients":"cheese, parmesan, hard
butter, without salt
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream butter and cheese.
Add salt , pepper and flour.
Mix well.
Roll thin.
Cut in desired shapes.
Place on cookie sheet and bake in 425 degree oven until very light brown, about 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33755/cheese-straws-iv"},{"id":"33746","title":"Roasted Brussel Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
fresh red onions,
vinegar, balsamic","directions":"Heat oven to 450- degrees F. Line cookie sheet with foil.
Spread sprouts on prepared pan and toss with oil.
Roast for 10-15 minutes.
Add onions to pan, toss and roast for another 10 minutes.
Drizzle with the vinegar, toss and roast another 2 minutes.
Transfer to serving dish and toss with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/33746/roasted-brussel-sprouts"},{"id":"33743","title":"No Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
salt, table
peanut butter, smooth style, without salt
oats","directions":"In a medium saucepan, over medium heat, combine the sugar, cocoa powder, milk, and margerine.
Bring to a boil stirring occasionally, boil approximately 1 minute.
Remove from heat, stir in vanilla, salt, peanut butter, and oats.
Drop spoonfuls onto wax paper.
Allow to cool for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/33743/no-bake-cookies"},{"id":"33733","title":"Mashed Potato Candy","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
peanut butter, smooth style, without salt","directions":"Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough.
You will need to use clean hands to kneed the dough until everything is fully incorporated.
Use a little more or less of the powdered sugar until the desired texture is met.
If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met.
I wish it were more of an exact science, but it's not.
:).
Spread waxed paper onto your work surface and liberally dust with powdered sugar.
I use the waxed paper to assist in rolling.
Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing).
On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
Place onto a cookie sheet covered with a clean sheet of waxed paper.
Refrigerate uncovered until fully chilled (about three hours), and the outside of the roll becomes crusty.
Slice roll into 1/4-inch pieces.
Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house).
The candy will harden and become more brittle as it ages, and this is perfectly fine.
The candy can sit at room temperature for up to three hours before becoming soft.
To reach original texture, replace in refrigerator.","url":"https://recipe.bluelayer.org/recipe/33733/mashed-potato-candy"},{"id":"33731","title":"Thai Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
soup, chicken broth or bouillon, dry
sugars, granulated
sauce, fish, ready-to-serve
spices, garlic powder
peppers, jalapeno, raw
cornstarch
spices, paprika
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).
Place chicken wings on a non-greased cookie sheet.
Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown.
Move to serving dish/platter.
In a medium skillet saute garlic and jalapeno peppers in olive oil until soft.
Add chicken broth, fish sauce, paprika and sugar.
Add cornstarch and let thicken.
Stir all together and pour over crispy chicken wings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33731/thai-chicken-wings"},{"id":"33719","title":"Utterly Addictive Spicy Nuts","ingredients":"nuts, almonds
nuts, pecans
nuts, cashew nuts, raw
spices, onion powder
spices, chili powder
spices, garlic powder
salt, table
spices, coriander seed
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne
water, bottled, generic
sugars, granulated","directions":"In a large bowl, place the almonds, pecans, and cashews, and toss to combine.
In a small bowl, place all of the spices, stir well to combine, and set aside.
In a small saucepan, place the water and sugar, and bring the mixture to a boil to dissolve the sugar and form a simple syrup.
Continue to boil the simple syrup to the soft ball stage (240 degrees, use a candy thermometer).
Remove the saucepan from the heat and stir in the spice mixture.
Pour the spiced simple syrup over the mixed nuts and toss well to thoroughly coat the nuts with the mixture.
Transfer the mixed nuts to a non-stick cookie sheet and spread them out to form a single layer.
Bake at 350 degrees for 10-15 minutes or until nuts are lightly toasted and fragrant.
Remove the cookie sheet from the oven and set nuts aside to cool.
Break the nuts into small pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33719/utterly-addictive-spicy-nuts"},{"id":"33718","title":"Classic English Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
water, bottled, generic
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Place a piece of parchment paper on a cookie sheet.
Sprinkle with almonds.
Measure out chocolate chips.
In a large saucepan, melt butter with sugar, salt and water over LOW heat.
Then stir mixture constantly over medium-high heat until it reaches 300 degrees on a candy thermometer.
Remove from heat and stir in vanilla.
Pour mixture onto cookie sheet over the almonds.
Spread with a spatula into a rectangular shape.
While toffee is hot, sprinkle the chocolate chips over the top.
Once chocolate is melted, spread it evenly over the toffee.
Let it sit at room temperature for 20 minutes then cool in the refrigerator for 30 minutes.
Remove from the refrigerator and break into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/33718/classic-english-toffee"},{"id":"33702","title":"Crispy! Sweet Potato and Sesame Seed Cookies","ingredients":"sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds
goldsaft sugar beet syrup,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, sesame seeds, whole, dried
oil, canola","directions":"Cook the sweet potatoes using your favorite method.
I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water.
It's really easy and retains the sweetness.
Mash the sweet potatoes while they are hot, then set aside to cool.
Combine the ingredients and mix in a circular motion.
Add the canola oil and mix.
Mix in the mashed sweet potato, then bring it all together into one ball of dough.
Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters.
If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
Bake for 10 minutes in an oven preheated to 180C.
If the cookies look too browned, you can flip them over (but you don't have to).
Reduce the heat to 150~160C and bake for an additional 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33702/crispy-sweet-potato-and-sesame-seed-cookies"},{"id":"33684","title":"Breadsticks - Pizza Hut Style","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, oregano, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
spices, onion powder
spices, oregano, dried
oil, olive, salad or cooking","directions":"Add the dough ingredients to the bread machine in the order given, and set to first rise.
When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
With a pizza cutter, cut the dough into 1x4 inch strips.
Place on greased cookie sheets and allow the bread sticks to rise until doubled.
Meanwhile, stir the topping seasonings together with the parmesan cheese.
Brush the breadsticks heavily with olive oil.
Sprinkle with the topping.
I use an empty spice bottle to shake it on evenly.
Bake the bread sticks at 350F for 12 to 15 minutes until golden.
Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.","url":"https://recipe.bluelayer.org/recipe/33684/breadsticks-pizza-hut-style"},{"id":"33655","title":"Sugarless Fruit and Nut Cookies","ingredients":"raisins, seeded
dates, deglet noor
apples, raw, with skin
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, walnuts, english","directions":"In a saucepan,boil together the raisins, chopped dates, chopped apples and water on low heat for 3 minutes.
Allow to cool slightly, then add margarine, flour, baking soda and chopped nuts.
Mix well; refrigerate overnight.
Drop by teaspoonfuls onto greased cookie sheet.Bake at 350 degrees.
10 to 15 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/33655/sugarless-fruit-and-nut-cookies"},{"id":"33651","title":"Egg-Free Raspberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
egg substitute, powder
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
vanilla extract
raspberries, raw","directions":"Note: If you dont have buttermilk, you can make your own.
Combine a little less than 1 cup milk with 1 tablespoon of vinegar and stir together.
Preheat oven to 400 degrees F. Arrange liners in a muffin pan or grease cups with cooking spray.
In a large bowl, stir together flour, baking powder, sugar and cinnamon.
Set aside.
In a small dish, combine egg replacer and warm water.
Stir gently.
In a medium-sized bowl, combine buttermilk, oil, vanilla extract and egg replacer mixture.
Stir to combine.
Pour the wet mixture into the dry mixture.
Stir just until combined.
Add raspberries and fold them in gently.
Spoon mixture into paper liners.
Fill about 3/4 full.
Bake for 1618 minutes or until lightly browned on top.
A toothpick inserted into the center of a muffin should come out clean.
Makes about 18 standard-sized muffins or 3 dozen mini muffins.
Recipe adapted from Cookies by Hilaire Walden.","url":"https://recipe.bluelayer.org/recipe/33651/egg-free-raspberry-muffins"},{"id":"33641","title":"Easy Macrobiotic Cookies","ingredients":"wheat flour, white, cake, enriched
oil, canola
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Preheat the oven to 180C.
Thoroughly mix the whole wheat flour and salt.
Mix the oil, water and rice syrup in a separate bowl.
Add the flour from Step 1 to the bowl from Step 2, and bring the dough together into a ball.
Line a baking tray with parchment paper.
Take spoonfuls of the dough and shape to form the cookies, then arrange on the baking tray.
Bake in the preheated oven for 20 minutes.
(The baking time will differ depending on your oven.
Adjust accordingly.)
They are done once they turn golden brown.","url":"https://recipe.bluelayer.org/recipe/33641/easy-macrobiotic-cookies"},{"id":"33628","title":"Yummy 10 Minute Cookie Bar","ingredients":"butter, without salt
sugars, brown
oats
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Melt butter and pour over the brown sugar and oats.
Mix well.
Press into a greased 9 x 13 pan.
Bakes 400 degrees for 10 minutes.
Frosting:.
Melt Chocolate chips and peanut butter together in sauce pan.
Spread over baked oat layer.
Chill.
Cut into Bars.","url":"https://recipe.bluelayer.org/recipe/33628/yummy-10-minute-cookie-bar"},{"id":"33607","title":"Dark Chocolate Cookie Dough Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,
oats
nuts, cashew nuts, raw
nuts, almonds
peanut butter, smooth style, without salt
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,","directions":"Line a mini muffin tin with paper liners.
Over a double boiler or in the microwave, melt dark chocolate.
Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.
In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency.
Add in peanut butter and syrup.
Blend until dough comes together.
More peanut butter may need to be added to get mixture to form together better.
Add in chocolate chips and pulse a few more seconds.
Cover with remaining chocolate.
Sprinkle on remaining 1 tablespoon almonds over the top of chocolates.
Freeze for 20 minutes or until hardened.
Store them in the freezer.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/33607/dark-chocolate-cookie-dough-cups"},{"id":"33599","title":"Seedy Granola","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
cornmeal, degermed, unenriched, yellow
seeds, flaxseed
seeds, hemp seed, hulled
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
salt, table
water, bottled, generic
sugars, brown
raisins, seeded
margarine, regular, 80% fat, composite, stick, without salt","directions":"Soak the raisins for 5 minutes.
Stir the dry ingredients together.
In another bowl, mix the wet ingredients together (adding the raisins last), then combine the mixture until well mixed.
Pour and spread out the granola on a greased cookie sheet and bake at 350F for 10 minutes.
Scramble the granola and break it into some smaller pieces, then bake for another 10 minutes.
Scramble the granola around once again and turn off the oven Keep the granola inside the oven for about another 10 minutes.
Store in an air-tight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/33599/seedy-granola"},{"id":"33598","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
nuts, walnuts, english
jams and preserves, apricot
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.
Add the butter and mix on low speed until dough forms.
Stir in 1/2 cup finely diced walnuts.
Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.
Wrap the log in waxed paper and refrigerate until firm, about 2 hours.
(Can be prepared up to 4 days ahead.)
Preheat the oven to 350F.
Line 2 heavy large baking sheets with parchment.
Using a long sharp knife, slice the dough into thin rounds.
Arrange the rounds on prepared baking sheets, spacing evenly.
Bake until golden brown, about 10 minutes.
Spoon a teaspoon of jam onto half of the cookies.
Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.
Remove the cookies from the oven.
Place a plain cookie atop cookies with jam, forming a sandwich.
Cool completely.
Arrange cookies on the parchment-lined baking sheets.
Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.
Immediately sprinkle the cookies with remaining coarsely chopped nuts.
Chill until chocolate sets.
Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/33598/dark-chocolate-walnut-raspberry-cookies"},{"id":"33589","title":"Almond Lace Cookies","ingredients":"syrups, corn, light
butter, without salt
sugars, brown
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 375 degrees.
In a heavy saucepan over medium-low heat, mix the corn syrup butter and sugar.
Stir until the butter has melted.
Remove from heat, and stir in the rest of the ingredients.
Drop level half-teaspoons of the batter 3 inches apart on baking sheets lined with parchment.
Bake about 5 minutes, or until the cookies are lightly browned.
Watch carefully, opening the oven door if necessary, to be sure the cookies don't burn.
Remove the baking sheets from the oven, and immediately transfer the parchment paper to a cool, flat surface.
Allow to rest for a few minutes, and transfer to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/33589/almond-lace-cookies"},{"id":"33588","title":"Arthur's Battered Fish Fillets Recipe","ingredients":"sauce, fish, ready-to-serve
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
onions, raw
salt, table
spices, pepper, black
spices, garlic powder","directions":"Dip moistened (lowfat milk or possibly water moistened) fish pcs proportionately but lightly in the flour.
Dust off any excess flour and allow pcs to air dry on waxed paper,about 5 min.
Whip the pancake mix with the club soda to the consistency of buttermilk-pourable, but not too thin and not too thick.
Beat in the onion pwdr, seasonedsalt, black pepper and garlic pwdr.
Dip floured fillets into batter and drop into 425 degree oil in heavy frying pan, using meat thermometer.
Brown about 4 min per side.
Arrange on cooked fish filets on a cookie sheet in a 325 degree oven till all fish pcs have been cooked in oil.","url":"https://recipe.bluelayer.org/recipe/33588/arthurs-battered-fish-fillets-recipe"},{"id":"33574","title":"Cheddar Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
nuts, pecans
salt, table
spices, pepper, red or cayenne","directions":"Note: I allow butter and grated cheese to sit out until both come to room temperature.
Cream butter and cheese at medium speed for 3-4 minutes.
Add flour, pecans, salt, and cayenne pepper.
Mix until well blended.
Divide and shape dough into 2 rolls about 1 1/2 inches in diameter by 6 inches in length.
Wrap dough in waxed paper or parchment paper, and place rolls in a resealable plastic bag in the freezer until firm, about 1 hour.
Preheat oven to 375 degrees.
Using a serrated knife, cut rolls into 1/4 inch thick slices and lay on an ungreased cookie sheet, leaving space so they do not touch.
Bake 8-10 minutes, just until edges are golden brown.
Makes about 36 crackers.
If you freeze the dough for future use, allow the rolls to sit at room temperature for about 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/33574/cheddar-crackers"},{"id":"33561","title":"Cheese Crisps","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Cream cheese and butter.
Add flour, salt and pepper.
Mix well.
Stir in pecans.
Flour hands and shape into 2 rolls, 1\" in diameter.
Wrap in wax paper and chill overnight.
Preheat oven to 350.
Slice thin and bake for 10 minutes on an ungreased cookie sheet.
Cool.
Makes 70.","url":"https://recipe.bluelayer.org/recipe/33561/cheese-crisps"},{"id":"33545","title":"Nona's Not-So-Sweet Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
sugars, granulated
orange juice, raw
orange juice, raw","directions":"In small bowl, sift together dry ingredients: flour, baking powder, soda; set aside.
Grate oranges to remove rind.
After grating, squeeze juice; set aside.
Cream together butter and sugar.
Blend in orange rind and fresh orange juice.
Add dry ingredients slowly and mix well.
wrap in plastic wrap and chill for at least 1 hour (I usually chill longer).
Roll out on well-floured pastry cloth or cutting board.
Use flour to keep the dough from sticking to fingers, board, etc.
Cut cookies with assorted cookie cuttesr.
Place on an ungreased cookie sheet.
Sprinkle with sugar, etc.
(or whatever) before baking.
Bake at 400 for 5-7 minutes.
Be careful, as these can go from almost done to burnt very quickly.
Makes approx 6 doz cookies, depending on the size of your cut-outs.
I've never timed the prep process, as it's done in 2 stages.","url":"https://recipe.bluelayer.org/recipe/33545/nonas-not-so-sweet-sugar-cookies"},{"id":"33542","title":"Cinnamon Rolls - (Kanelbullar)","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched","directions":"Melt margarine or butter.
Add milk and heat 115 F (45 C).
Dissolve yeast.
Add sugar, cardamom (optional) and salt.
Stir until mixed.
Add flour, knead into dough.
Let rise until doubled (about 30 min).
Divide dough.
Use rolling pin to roll out large rectangle, about 1/4 inches thick.
Spread with margarine, cinnamon and sugar.
Roll up into a big roll, about 2 inches in diameter.
Cut 3/4 in thick slices, put onto greased cookie sheet.
Rise about 20-30 minute
Baste with whipped egg;
Add a little bit of sugar on top, or you can use some Swedish pearl sugar (available at most IKEAs or Swedish specialty stores).
Bake 450 F (225 C) about 7-10 min, until golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/33542/cinnamon-rolls-kanelbullar"},{"id":"33531","title":"No-Bake Chocolate-Oatmeal Protein Cookie","ingredients":"sugars, powdered
beverages, almond milk, unsweetened, shelf stable
butter, without salt
cocoa, dry powder, unsweetened
salt, table
beverages, protein powder whey based
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.
Bring to a boil and allow to boil for one minute, stirring frequently.
Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.
Stir in oats.
Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.
(Or plop down without rolling for a more haystack look.)
Allow to set up for 15 minutes.
Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.
Store in an airtight container.
With Agave: 2 tablespoons butter, 1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!
), 1/4 cup almond milk, 1 1/2 tablespoons unsweetened cocoa powder, Pinch of salt, 1/4 cup peanut butter,1/2 teaspoon vanilla, 2 scoops chocolate protein powder, 2 cups quick oats.
In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.
Boil for 1 minute, stirring frequently.
Remove from heat and whisk in the peanut butter, vanilla, and protein powder.
Stir in the oats.
Allow to rest for 5 minutes to become less sticky.
Roll into balls, or drop by tablespoons onto waxed paper.
Allow to cool completely.
Store in an airtight container.
Makes 16 protein cookies.","url":"https://recipe.bluelayer.org/recipe/33531/no-bake-chocolate-oatmeal-protein-cookie"},{"id":"33506","title":"Swedish Hardtack - Knackebrod","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425F and lightly grease a cookie sheet.
Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
Shape into 24 balls; dip into flour.
Roll out very thin and prick the dough evenly all over with a fork.
Bake until brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/33506/swedish-hardtack-knackebrod"},{"id":"33495","title":"Cheese Scones (With Sesame Seeds)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, cheddar
seeds, sesame seeds, whole, dried","directions":"Preheat the oven to 220C/425F.
In a big bowl mix flour, baking powder and salt.
Using your finger tips work in butter until dough resembles coarse crumbs.
Make a well in the center and add milk.
Using a knife stir quickly into a smooth dough.
Turn out onto a lightly floured surface and knead for 2 or 3 turns before rolling out (you can also just pat it down a bit).
Using a cookie cutter or glass to cut out scones (I use a 7.5 cm glass).
Place on a paper-lined baking sheet.
For glaze combine melted butter with cheese and sesame seeds and spread evenly over scones.
Bake for 10-12 minutes or until nicely browned.
Enjoy warm or cooled.","url":"https://recipe.bluelayer.org/recipe/33495/cheese-scones-with-sesame-seeds"},{"id":"33494","title":"Bubbly or Gather Pies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
blueberries, raw
sugars, granulated
spices, cinnamon, ground
lemon juice, raw
butter, without salt","directions":"Crust: Cut the butter into chunks.
Combine the dry ingredients in a bowl.
Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
Sprinkle the water over and work it in.
(Do not overwork the dough.)
Form the dough into a ball.
Filling: Gently toss berries with sweetening and klah bark in a large bowl.
Sprinkle citrus juice over mixture.
Spoon berries into crust and dot with butter.
For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
Roll out dough on a floured surface to a 1/8 inch thickness.
Using a 3-inch cookie cutter, cut out 24 circles.
Lay out 12 on a lightly greased cookie sheet.
Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
Brush the border with egg.
Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
(Stretch the top crust gently to fit if necessary.)
If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
Witha knife, cut three or four short slits in the top of each pie.
Bake at 400F for 20-25 minutes, until crust is golden.
Slide gently off cookie sheet with spatula.","url":"https://recipe.bluelayer.org/recipe/33494/bubbly-or-gather-pies"},{"id":"33487","title":"Cheese Wafers (Straws, Cookies)","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, garlic powder
spices, pepper, red or cayenne
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Blend softened butter with grated cheese.
Add salt, garlic powder, cayenne powder and worcestershire.
Stir in flour and rice krispies.
For wafers: Form by hand into balls and flatten with fork.
For straws: Flatten pieces of dough by hand on parchment paper and cut into 4 x 6 inch straws and separate.
Place on an ungreased cookie sheet.
Bake in a 325 degree oven for 17 minutes.
Watch carefully and do not overbake.
Let cool slightly and place on paper towels.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/33487/cheese-wafers-straws-cookies"},{"id":"33466","title":"Yummy Vegan Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
beverages, almond milk, unsweetened, shelf stable
sugars, brown","directions":"Preheat oven to 375F
Lightly grease a cookie sheet.
Combine flour, salt and baking powder in a large mixing bowl.
Set aside.
In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
Mix until slightly moist.
Add rolled oats.
Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
Drop by spoonfuls onto cookie sheet.
Bake about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33466/yummy-vegan-peanut-butter-cookies"},{"id":"33456","title":"Pajas","ingredients":"nuts, pecans
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apricots, dried, sulfured, uncooked
candies, semisweet chocolate
milk, canned, condensed, sweetened","directions":"Preheat the oven to 325 degrees.
Line a cookie sheet with parchment paper, or use a nonstick pan.
Toss the pecans in the melted butter to evenly coat.
Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic.
Set aside to cool, and then chop roughly.
Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread).
Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.
Transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/33456/pajas"},{"id":"33433","title":"Crock-Pot Chocolate Frito Candy","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, brown
oil, corn, peanut, and olive
corn, sweet, white, raw
pretzels, soft, unsalted","directions":"Put the Fritos and the pretzels in a large Ziploc and smash until crumby; set aside.
Line a cookie sheet with parchment paper.
Put the butter, chocolate chips, peanut butter, and brown sugar, into your crockpot and set on high for 1-2 hours or until everything is really melty and you can mix it well.
(Hers took 1 hour, 15 minutes to melt nicely in a 6 quart crock pot.
Remember the size of crock pot determines the length of cooking time in crock pot cooking.
).
Stir in pretzels and Frito pieces.
Using oven mits (use them!
The crock is hot!
Do not get burned.)
dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Sprinkle the peanut pieces on top.
Put the pan in the refrigerator for about an hour, or until candy has set completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/33433/crock-pot-chocolate-frito-candy"},{"id":"33431","title":"Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, sour, cultured
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix all ingredients together.
Shape into biscuit approximately 2 inches.
Place on greased cookie sheet.
Bake at 400-425 for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/33431/cheese-biscuits"},{"id":"33410","title":"Empire Biscuits","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 180C/gas mark 4. line baking trays with baking parchment.
cream together butter and sugar until fluffy and white.
Gradually stir in the flour until well blended.
On a lightly floured surface, roll the dough out to about 5mm thickness.
Cut into circles using a pastry or cookie cutter.
Bake in preheated oven for 8-10mins or until golden brown.
Allow biscuits to cool on baking trays for 5 mins before removing to a wire rack to cool completely.
Optional: Spread icing or any topping of your choice over the biscuit.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/33410/empire-biscuits"},{"id":"33407","title":"Peanut butter, chocolate and banana chip cookies","ingredients":"honey
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
bananas, raw","directions":"mix ingredients together
preheat oven to 350F
bake for 20 minutes","url":"https://recipe.bluelayer.org/recipe/33407/peanut-butter-chocolate-and-banana-chip-cookies"},{"id":"33391","title":"Pammy's Hoagie's (Dough Made in Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"(I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up).
Place ingredients in order into the bread machine.
Use dough cycle (mine's 1 1/2 hours).
Before cycle is done I lay out a piece of waxed paper with flour on it.
When cycle is done, \"punch\" dough.
Grease hands or spray with Pam as dough is very \"sticky\".
Remove dough from bread machine and place on floured surface/floured waxed paper.
Sprinkle a little flour on the top of the dough and \"smooth\" it over the top of the dough.
Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
Shape each piece of dough into an oval shape.
With kitchen scissors, make a \"snip\" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me).
Bake at 400 degrees about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33391/pammys-hoagies-dough-made-in-bread-machine"},{"id":"33380","title":"The Yummiest Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"Get out everything you need Butter, Icing Sugar, Vanilla Extract, Plain Flour, Cornflour, Medium Sized Bowl.
Preheat oven to 160 C and get out a baking tray and lay parchment paper or aluminum foil on top so that they will not stick.
Put all of the ingredients into the bowl (no particular order).
Kneed with your hands (may stick to your hands) until well mixed.
If it isnt sticking together, try an electric mixer first and THEN kneed with your hands.
Bring out a cutting-board or plate and put about 1/2 cup of flour on it (so the dough wont stick).
Gently roll out your dough and then shape your cookies and put them on a tray.
Bake for about 15 30 minutes or until gold and crispy (ovens vary, so Ive provided a wide baking range just keep your eyes on them and when they are golden and crispy, they are done).
Pull them out of the oven and allow to cool.
Then decorate and enjoy.","url":"https://recipe.bluelayer.org/recipe/33380/the-yummiest-shortbread-cookies"},{"id":"33354","title":"Grandma Kee's Real Butter Cookies Recipe","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients in a large mixing bowl.
Beat well.
Form into 1 large roll or possibly 2 small rolls and wrap in waxed paper.
Chill till dough is cool sufficient to slice into 1/4 inch thick cookies.
Place on ungreased cookie sheet.
Bake at 350 degrees for 10 min.
Watch carefully.","url":"https://recipe.bluelayer.org/recipe/33354/grandma-kees-real-butter-cookies-recipe"},{"id":"33323","title":"Chocolate Surprise Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,
salt, table
cocoa, dry powder, unsweetened
nuts, almonds
sugars, powdered
cherries, sweet, raw","directions":"Preheat oven to 350.
Lightly grease cookie sheets.
In large mixing bowl, cream butter and sugar for about two minutes.
Add extracts, flour, salt, cocoa, and almonds.
Mix well.
Dough will be stiff.
To shape cookies, take a golf ball piece of dough and place a cherry in the center.
Shape the dough so that the cherry is completely surrounded and the dough is round in shape.
Place on cookie sheet about 1 1/2 inches apart.
Bake for 12-15 minutes or until firm to touch.
While still hot, roll in powdered sugar.
Place on wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/33323/chocolate-surprise-cookies"},{"id":"33306","title":"Fat Bombs","ingredients":"butter, without salt
nuts, cashew nuts, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
cherries, sweet, raw
cocoa, dry powder, unsweetened
apples, raw, with skin
cocoa, dry powder, unsweetened","directions":"Melt the three butters over very low heat.
As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.
Add the rest of the ingredients.
Mix well.
This should at least double in bulk.
Add in any dried fruit, nuts, and seeds that you like.
You can add in chocolate or leave out the cocoa.
Use any nut butter.
I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.
Scoop into anything you can remove these from.
These won't come out of metal easily.
I use silicone muffin tins or drop it onto waxed paper on cookie sheets.
The muffin tins are the easiest.
I use about 2 T per drop (I have a 2 T coffee scoop).
Refrigerate until solid.
You can then drizzle melted chocolate over them if you like.
Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/33306/fat-bombs"},{"id":"33290","title":"Verena's Mystery Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Sift flour, baking powder and salt.
Add remaining ingredients.
Mix until smooth and drop by tablespoon on greased cookie sheet or fill 12 muffin tins two-thirds full.
Bake at 375 for 18- 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/33290/verenas-mystery-biscuits"},{"id":"33286","title":"Peanut Butter No-Bake Cookies with Oats and Flaxseeds","ingredients":"honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
salt, table
peanut butter, smooth style, without salt
oats
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, chia seeds, dried","directions":"Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan.
Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
Add the peanut butter and stir until completely melted, another 2 minutes.
Turn off the heat and stir in the oats.
Cover with a lid for 5 minutes.
Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
Use a round tablespoon to scoop, then level, the mixture.
Sprinkle with some of the remaining coconut and press lightly onto the cookie.
Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down.
The mixture will be a little delicate and sticky at this point.
Lightly flatten the cookie with the spatula or your fingers.
Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes.
These cookies are best served very chilled.
From Food Network Kitchen: After further testing and to ensure the best results, this recipe has been altered from what was originally published.","url":"https://recipe.bluelayer.org/recipe/33286/peanut-butter-no-bake-cookies-with-oats-and-flaxseeds"},{"id":"33273","title":"Apricot Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
apricots, dried, sulfured, uncooked
spices, ginger, ground","directions":"Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is mixed through.
Place flour/butter mixture in bowl.
Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
Place on floured work surface.
Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
Bake for about 12 minutes at 400.","url":"https://recipe.bluelayer.org/recipe/33273/apricot-ginger-scones"},{"id":"33246","title":"Honey Peanut Granola","ingredients":"oats
oil, corn, peanut, and olive
wheat germ, crude
honey
sugars, brown
oil, olive, salad or cooking
water, bottled, generic
salt, table
vanilla extract","directions":"Preheat oven to 250 degrees F (120 degrees C).
Lightly grease a baking sheet.
In a large bowl, combine oats, peanuts, and wheat germ.
In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla.
Stir well; then pour into the oat mixture, and stir.
Spread out on a cookie sheet.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven, and cool before serving.","url":"https://recipe.bluelayer.org/recipe/33246/honey-peanut-granola"},{"id":"33242","title":"Millennium Pine Nut and Anise Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
nuts, pine nuts, dried
syrup, maple, canadian
syrup, maple, canadian
oil, canola
water, bottled, generic
spices, anise seed
spices, anise seed
vanilla extract","directions":"Preheat the oven to 350 deg F.
Line a baking sheet with baking paper.
Sift together the flour, salt, and baking powder in a large bowl.
Mix in the aniseed and pine nuts.
In a small bowl, whisk together the remaining ingredients.
Pour the wet mixture into the dry mixture and stir until combined.
Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
Press with your hand to a thickness of 1/3 inch.
Repeat, placing the cookies 3 inches apart.
Bake for 20 to 30 minutes, or lightly brown.
Let cool on a wire rack.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/33242/millennium-pine-nut-and-anise-cookies"},{"id":"33237","title":"Grain-Free Fish Treats for Dogs or Cats","ingredients":"fish, cod, atlantic, raw
potatoes, raw, skin
spices, garlic powder","directions":"Preheat oven to 350F.
Puree fish and potato in food processor until it forms a play dough consistency.
Spread evenly into ungreased cake pan.
Bake for 20 minutes until fish is springy to the touch.
Here is the tricky part:.
Turn fish onto cooling rack I then put the cooling rack into a sided cookie sheet.
Place another cookie sheet on top and then weigh it down (I use a cast iron pot) this will squeeze out the moisture and make it a semi moist treat.
Put this stack back into the oven for about 15 minutes.
Carefully pull everything out and let it cool all stack up
When cool, you can cut into bite-sized pieces.
Store in the fridge lasts about 1-2 weeks can be frozen for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/33237/grain-free-fish-treats-for-dogs-or-cats"},{"id":"33234","title":"Healthy Oatmeal Date Walnut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
nuts, walnuts, english
dates, deglet noor
soymilk, original and vanilla, unfortified
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
molasses
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F. (or 325 convection oven).
Line 3 cookies sheets with parchment paper.
Mix all dry ingredients.
Wisk together wet ingredients.
Fold in dry to wet and stir until moist.
If batter is too dry add a little more applesauce.
Use small ice cream scoop to make cookies.
Bake 15 minutes.
Transfer to baking rack and cool.
I throw them into a ziploc bag and just grab 2 out of the freezer whenever the mood hits me.
I use them for the kids lunches too and they love them!
VARIATION: I basically make the same recipe but with dairy free chocolate chips instead of walnuts and omit molasses and maple syrup.
We live on those!
I love stocking up the freezer on Sundays.
:).","url":"https://recipe.bluelayer.org/recipe/33234/healthy-oatmeal-date-walnut-cookies"},{"id":"33223","title":"Easy Homemade Carob \"chocolate\" (Sugar/Dairy-Free)","ingredients":"carob flour
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Sift carob powder into a medium bowl.
(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.
Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.
(For a faster result, put in freezer for 15 minutes).
Once set, chop or break carob block into smaller pieces.
Store in a fridge or a cool place until ready to use.
Note: Cooking time is time allowed for mixture to set in fridge.
I read one suggestion that these could be used as chips in baked goods (e.g.
cookies) but I'm a little sceptical and think this might require some experimentation.
Try waiting until baked goods have cooled so that the chips harden up again?","url":"https://recipe.bluelayer.org/recipe/33223/easy-homemade-carob-chocolate-sugar-dairy-free"},{"id":"33221","title":"Baklava (Rolled Variety)","ingredients":"phyllo dough
oil, olive, salad or cooking
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
honey
sugars, granulated
water, bottled, generic
apricots, dried, sulfured, uncooked
water, bottled, generic","directions":"Spread out one sheet of filo dough.
Dab or lightly brush with oil.
Over this, place another sheet of filo dough.
Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon).
Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling.
Roll the 3 sheets up tightly as you would a jelly roll.
Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet.
Repeat until all the filo dough and filling have been used, using three sheets for each roll.
Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds.
Bake at 350F (180C) for 20 minutes.
While baking, prepare syrup in a saucepan.
Heat honey, sugar, and water together and bring to a boil.
Don't overcook.
Let cool a bit and then pour over baklava pieces (which you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry.
You can turn them once to make sure they are completely saturated.
When ready to serve, place in little paper cups.
Look very elegant on a sweet table.","url":"https://recipe.bluelayer.org/recipe/33221/baklava-rolled-variety"},{"id":"33218","title":"Peanut Butter Honey Dip","ingredients":"peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground","directions":"Put peanut butter in bowl and gradually stir in milk and honey until blended.
Stir in apple juice and cinnamon.
Serve with fruit (apple slices are very good) or if youre feeling particularly sinful, use as a dip for Chips Ahoy cookies.","url":"https://recipe.bluelayer.org/recipe/33218/peanut-butter-honey-dip"},{"id":"33194","title":"Make Your Own Sun-Dried Tomatoes: Oven, Dehydrator, or Sun","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
spices, basil, dried
spices, oregano, dried
spices, thyme, dried","directions":"TOMATO PREPARATION ALL METHODS.
Cut out the stem and scar and the hard portion of core lying under it.
Cut the tomatoes in half, lengthwise.
If the tomato is more than about 2 inches long, cut it in quarters.
Scrape out all of the seeds that you can without removing the pulp.
Mix together thoroughly basil,oregano, thyme, and salt.
Sprinkle a small amount of this mixture on each tomato.
OVEN-DRYING (approximately 12 hours).
Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
Bake in 170F oven for about 3 hours.
Leave the oven door propped open about 3 inches to allow moisture to escape.
After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
DEHYDRATOR (approximately 8 hours):.
Place the tomatoes, cut side up, directly onto the dehydrator trays.
Set dehydrator temperature to about 140F.
After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
After a few hours, turn the tomatoes again and flatten gently.
Continue drying until done.
SUN-DRYING (approximately 3 days):.
Dry in hot weather, with relatively low humidity.
Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
Cover trays with protective netting or cheesecloth.
Place in direct sun, raised from the ground.
on blocks or anything else that allows air to circulate under the trays.
Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
Place the trays in a sheltered spot after sundown, or if the weather turns bad.
ADDITIONAL NOTES FOR ALL METHODS.
No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate.
They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
They are done when they are very dry, but still pliable.
Texture is about that of a dried apricot.
If dried too long, they become tough and leathery.
If not dried long enough, they will mold and mildew, unless packed in oil.
So watch them carefully while they dry.
Try to remove them on an individual basis, before they become tough.","url":"https://recipe.bluelayer.org/recipe/33194/make-your-own-sun-dried-tomatoes-oven-dehydrator-or-sun"},{"id":"33182","title":"Chinsuko (Okinawan Cookies) with Cake or Bread Flour","ingredients":"wheat flours, bread, unenriched
goldsaft sugar beet syrup,
oil, olive, salad or cooking
salt, table","directions":"Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale.
Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag.
Lightly mix the dry ingredients in the plastic bag.
Set the plastic bag back into the bowl and measure in the olive oil.
Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170C.
Let the cookies cool off before handling.
They will be piping hot right out of the toaster oven, so try not to snack on them!
!","url":"https://recipe.bluelayer.org/recipe/33182/chinsuko-okinawan-cookies-with-cake-or-bread-flour"},{"id":"33176","title":"Old Fashioned Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough.
Combine the flour, salt and baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough onto it.
Fold the dough over on itself two or three times.
Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into eight 3- inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk.
Bake for 10 to 15 minutes, until well risen and golden.","url":"https://recipe.bluelayer.org/recipe/33176/old-fashioned-buttermilk-biscuits"},{"id":"33157","title":"Mock Chocolate Cookie Crust","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt","directions":"Preheat oven to 325 degrees F (165 degrees C).
Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined.
Pour melted butter into the mixture and stir to incorporate.
Press dough into the bottom and up the sides of a 9-inch pie pan.
Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33157/mock-chocolate-cookie-crust"},{"id":"33134","title":"Chocolate Chocolate-Chip Cookies (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, canola
sugars, granulated
seeds, flaxseed
soymilk, original and vanilla, unfortified
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preaheat the oven to 350.
In a large boak, sift together flour, baking cocoa, baking soda, and salt.
In a separate bowl, mix oil and sugar.
Add ground flaxseeds, soy milk (I like chocolate soy milk for extra chocolatiness!
), and vanilla extracts.
Mix well.
Fold in the flour mixture in batches until a stiff dough forms.
I use my stand mixer, but the original recipe recommends mixing with your hands.
Do what you like :).
Add chocolate chips and/or walnuts to finished dough.
Roll the cookies into 1\" balls and flatten into disks about 1.5\" in diameter -- or shape with two spoons, if you don't want to get your hands into it.
The oil content makes them pretty easy to shape by hand, though.
Place on parchment-lined cookie sheets about 1\" apart -- they don't spread out very much.
If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or (for non-vegans) butter.
I just use butter and it comes out fine.
Bake for 10 minutes.
Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.
Enjoy, while marveling that the taste is SO good, you'd never guess it's vegan!","url":"https://recipe.bluelayer.org/recipe/33134/chocolate-chocolate-chip-cookies-vegan"},{"id":"33132","title":"Super Easy Candied Walnuts","ingredients":"nuts, walnuts, english
honey
butter, without salt","directions":"PreHeat oven to 350 degrees F.
On a cookie sheet \"with sides\" place a piece of parchment paper in the bottom of the pan.
Add walnuts and spread out into one layer.
Drizzle honey over all of the nuts.
Add slices of butter and spread equally over top of the honey & nuts.
Bake for 5 minutes or until butter and honey melts.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Bake for 5 more minutes.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Remove from oven and flatten nuts letting them cool.
When cooled, about 10-15 minutes later, break them up.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33132/super-easy-candied-walnuts"},{"id":"33122","title":"Chunky Chocolate and Oat Cookies","ingredients":"butter, without salt
milk, canned, condensed, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter, condensed milk and sugar together until light and creamy.
Add flour, oats, baking powder and chocolate chunks.
Flatten spoonfuls of mixture on to a well greased oven tray and bake for 15-20 minutes at 180C or until golden brown.
Cool on a wire rack and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33122/chunky-chocolate-and-oat-cookies"},{"id":"33114","title":"Mitch's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lard","directions":"In a large bowl, mix the flour, baking powder and salt.
Add the lard and cut in with a fork so there are no big chunks.
Stir in the buttermilk and whole milk.
Mix thoroughly but avoid kneading.
Roll the dough out onto a floured surface until it's about 3/8\" thick.
Use a cookie cutter to cut whatever size biscuits you want.
Place biscuits on a pizza stone or cookie sheet close together.
Bake at 425 deg.
for about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/33114/mitchs-buttermilk-biscuits"},{"id":"33112","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
Whisk dry ingredients together in a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
In a separate bowl, stir the honey into the milk to dissolve.
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
If it seems to require more liquid to come together, add a little extra milk.
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
Divide the dough in half, and form each half roughly into a rectangular shape.
Work with one half at a time, keeping the other half covered.
On the counter, lightly flour one of your parchment sheets and a rolling pin.
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
The dough should be about 1/16″ thick.
Trim the edges to make a clean rectangle and dock evenly with a fork.
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
Lift the parchment onto your baking sheet.
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
Repeat the last two steps for your other half of dough.
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
Let the crackers cool on the pan until just barely warm.
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.","url":"https://recipe.bluelayer.org/recipe/33112/homemade-graham-crackers"},{"id":"33106","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
sugars, powdered
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Preheat oven to 350 F. Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often.
Sift in cornstarch or rice flour and blend inches Sift in all purpose flour and salt and mix until dough comes together (it will be soft).
Stir in vanilla.
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/33106/shortbread-cookies"},{"id":"33089","title":"Chocolate Decorations For Valentine's","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
honey","directions":"Chop up the chocolate and melt over a double boiler (about 50C).
The chocolate might separate if the temperature is too high.
Warm the chocolate to the touch.
Combine syrup and mizuame in another bowl and warm over a double boiler [about 30C].
Combine the warmed Steps 2 and 3 together.
Pour the mixture onto a parchment paper, place a plastic wrap to cover and chill thoroughly in the refrigerator.
Let it sit for a day if possible.
Knead to evenly incorporate.
Then it is ready.
Dust cocoa powder on your hands and shape like clay.
You can also roll out the chocolate and cut out with cookie cutters Use melted chocolate as glue.
[For a rose] Place Step 6 on a new parchment paper and place a plastic wrap on.
Roll out the chocolate to be thin [about 3 mm-to your liking].
Core =1 circle Flower petals = heart shape cookie cutters [or flower petals shapes] and cut out as needed.
The amount of petals depends on the size of the flower.
Core = Cut the round shape into half, let them over lap each other and roll to the arrow direction.
Wrap and stick the petals to the core.
Shape nicely depending on how the whole shape looks.
Repeat this process and make your desired size.
This is made with core = 1 piece, and petals = 5 pieces.
The picture is for how it looks like form the side.
Cut off the excess.
The rose will look beautiful if you make the edges of the petal thin and wavy.
The rose in the picture is pretty big.
I used core = 1 pieces and petals = 8 pieces.
For spirals, spread out Step 6 on half of a parchment paper and make cuts.
Use the other half of the parchment paper and place the chocolate in between.
Wrap the chocolate onto a rolling pin or a core of a plastic wrap, and let it chill.
Remove the parchment paper form the stick.
Remove the parchment paper form the chocolate.
It's prone to cracking.
Wrapping Step 17 to a stick is easier to make the spirals.
[Arrangement]","url":"https://recipe.bluelayer.org/recipe/33089/chocolate-decorations-for-valentines"},{"id":"33065","title":"Powdered Sugar Frosting","ingredients":"sugars, powdered
cream, fluid, heavy whipping","directions":"In a small bowl, stir the powdered sugar together with enough cream to form a thick, firm froasting.
Spoon the frosting into a small pastry bag fitted with a small round writing tip or a plastic freezer bag with a tiny hole cut in one corner.
Holding the pastry tip or plastic bag about 1 inch above the cookie and moving it slowly, pipe hair, a mouth, shoes, and whatever else you like for decoration on each cookie.
Draw a frosting bow or bow tie at the neck, or outline a dress or jacket.
Or create any whimsical design you choose.
(Sometimes I look at pictures of decorated gingerbread cookies for ideas.)
Let the cookies sit until the frosting is firm.","url":"https://recipe.bluelayer.org/recipe/33065/powdered-sugar-frosting"},{"id":"33056","title":"Unbaked Fruitcake II","ingredients":"orange juice, raw
dates, deglet noor
candies, marshmallows
nuts, walnuts, english
cookies, graham crackers, plain or honey, lowfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla.
Mix together well and press into regular or molded loaf pans.
Chill overnight before slicing.","url":"https://recipe.bluelayer.org/recipe/33056/unbaked-fruitcake-ii"},{"id":"33055","title":"Vegan Oat & Flax Crisps with Coconut","ingredients":"oats
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
seeds, chia seeds, dried
spices, ginger, ground
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
beverages, almond milk, unsweetened, shelf stable
syrup, maple, canadian
vanilla extract","directions":"Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Set aside.
In a large bowl, mix all the dry ingredients (oats through salt) together.
In a small bowl, mix all the wet ingredients (coconut oil through vanilla) together.
Pour the wet ingredients into the large bowl gradually.
Stir all the ingredients together.
Drop tablespoon-sized scoops of the dough onto the cookie sheet, leaving about 2 inches between each.
I used a measuring spoon for this step.
Flatten each scoop of dough using your hand, so that each cookie is thin.
Bake the cookies for about 18-25 minutes.
Start checking the cookies at about the 15 minute mark (or a few minutes before that) to see if they have browned.
If the cookies are quite brown around the edges, remove them from the oven.
I wanted my cookies to be more crisp and brown, so I left them in there for about 22 minutes.
Remove from oven and allow cookies to cool.
Enjoy the cookies when cooled!
Recipe inspired by Nutrition Stripped.","url":"https://recipe.bluelayer.org/recipe/33055/vegan-oat-flax-crisps-with-coconut"},{"id":"33039","title":"Baked Liver Dog Training Treats","ingredients":"chicken, liver, all classes, raw
water, bottled, generic","directions":"Preheat oven to 200.
Line cookie sheet with parchment paper (easier) or spray with Pam.
Boil water.
Cut liver into approx 1x2x1/2 inch thick pieces.
Kitchen shears work well.
Drop liver into boiling water for a few minutes.
Remove and place on cookie sheet with about 1/2-1 inch between the pieces.
Bake for one hour.
Rotate pan and bake for another hour.
Remove parchment paper to wire rack and cool.
Store in refrigerator or freeze.
Break into smaller pieces for treats.","url":"https://recipe.bluelayer.org/recipe/33039/baked-liver-dog-training-treats"},{"id":"33033","title":"Margaret's Hot Rod Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"In a saucepan combine sugar, cocoa powder, evaporated milk, and margarine.
Bring them to a boil over low heat until the sugar is completely dissolved.
Remove from the heat and add the coconut and rolled oats.
Drop by the spoonful onto cookie sheet covered with wax or parchment paper.
Let cool and then enjoy!","url":"https://recipe.bluelayer.org/recipe/33033/margarets-hot-rod-cookies"},{"id":"33013","title":"Okara Cookies Made With Pancake Mix","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Dry roast the fresh okara for 10 minutes in a frying pan over medium heat.
Stir with a spatula to avoid any burning and evaporate any moisture.
100 g of fresh okara will become 35 g after dry roasting, although it really depends on the condition of the okara you use.
Put the butter into a bowl.
Microwave for 40 seconds to melt (it's easier to mix if it's melted thoroughly).
Add the okara and pancake mix.
Use a plastic bag like a glove to mix everything together.
When the dough comes together, grab the dough and flip the bag over so that the dough is now inside.
Massage the bag.
Mix well until the butter is mixed in thoroughly.
If the dough doesn't come together, add milk or soy milk in small batches.
Please refer to Helpful Hints.
Preheat oven to 180C.
While the dough is still in the plastic bag, roll it out as thinly as possible.
Cut into your preferred sizes without removing from the bag (to avoid the knife from getting dirty).
Now, open up the bag.
Place a sheet of parchment paper on the dough, then place a turned-over baking tray on top.
Flip everything over to transfer the dough onto the tray without damaging it.
Bake in the 180C oven for 15 to 20 minutes.
When done, let it rest for a while in the oven for an even, crisp finish You can use your hands to break up the pieces that are stuck together.
Make tons and freeze to eat later There's no need for defrosting or reheating.
Tasty iced cookies.
Here's a different variation: Using fresh okara pulp as is.
These cookies are nice and moist.
Another variation made with fresh okara pulp dry roasted in a microwave is.
Crispy cookies that are somewhat similar to these.","url":"https://recipe.bluelayer.org/recipe/33013/okara-cookies-made-with-pancake-mix"},{"id":"33009","title":"Cave Cookie Bars","ingredients":"butter, without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
syrup, maple, canadian","directions":"Mix melted butter into the dry ingredients.
Line& grease a 20 x 30cm slice tin.
Press mixture in, firmly& evenly.
Bake for approx 25 minutes at 170c or until golden brown.","url":"https://recipe.bluelayer.org/recipe/33009/cave-cookie-bars"},{"id":"32995","title":"Julia's Best Ever Chocolate Chip Cookies In A Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
sugars, brown","directions":"Combine the flour, baking soda, white sugar, and the chocolate chips.
Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly.
Place the brown sugar on top, again packing firmly.
Place the remaining flour mixture on top.
Cover with a lid.
Attach an index card with the following directions: Empty contents of jar into a large bowl.
In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla.
Beat until creamy.
Add to dry mixture.
Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/32995/julias-best-ever-chocolate-chip-cookies-in-a-jar"},{"id":"32993","title":"Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table
sauce, ready-to-serve, pepper, tabasco","directions":"Preheat oven to 350 degrees.
Mix all ingredients together using hands.
When mixed, place in cookie press using the star pattern.
Make long strips on cookie sheets.
Bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets.
Cool on wire racks.
When cool, break into desired lengths.
Store in air tight container.
Will keep for weeks.","url":"https://recipe.bluelayer.org/recipe/32993/cheese-straws"},{"id":"32985","title":"Sweet Potato Scones","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
sweet potato, raw, unprepared
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Mix together dry ingredients.
Add the sweet potatoes and raisins.
Add the buttermilk and oil.
With floured hands knead the mixture for about 2 minutes.
On a lightly floured surface, roll out the dough to 1/4 inch thickness.
Cut into 2 1/2 inch rounds.
Transfer to a lightly greased cookie sheet.
Bake at 475 for 6-8 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/32985/sweet-potato-scones"},{"id":"32978","title":"Healthy Breakfast Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
nuts, walnuts, english
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
sugars, brown","directions":"Switch oven onto 150F C. Line a large baking tray with baking paper and spray with spray and cook.
In a large bowl mix together all the dry ingredients, except for the cinnamon and sugar.
In a small pot heat the honey, sugar milk and butter.
Once sugar is dissolved add cinnamon.
Pour wet ingredients into dry and mix well.
Press down into cookie tray with back of spoon or your hand.
Bake for 30 minutes at 150 C. Cool slightly and slice into squares.
Wait for them to be completely cold before removing from tray.
Store in airtight cookie jar","url":"https://recipe.bluelayer.org/recipe/32978/healthy-breakfast-bars"},{"id":"32942","title":"Peanut Butter and Chocolate Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, semisweet chocolate","directions":"Line a cookie sheet with aluminum foil or waxed paper.
In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth.
Mix in the cornflakes.
Wet hands and roll tablespoonfuls of dough into balls.
Place them onto the prepared cookie sheet, cover and refrigerate overnight.
The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth.
Remove bowl from heat.
Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet.
Refrigerate until firm.
These can be made up to a week ahead if kept refrigerated.","url":"https://recipe.bluelayer.org/recipe/32942/peanut-butter-and-chocolate-balls"},{"id":"32933","title":"Pecan Cookie Mix in a Jar With Marshmallow Glaze","ingredients":"nuts, pecans
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
candies, marshmallows
sugars, powdered","directions":"Layer ingredients in order given in a 1 quart wide mouth jar.
Press each layer firmly in place.
Add flour mixture in several additions.pressing each addition in till it becomes firm.
Put glaze ingredients in a zipper sandwich bag.label it \"GLAZE MIX\".
add a ball of foil to top of jar to keep ingredients in place.
attach the following instructions.
remove the glaze mix bag from jar.set aside.
empty jar ingredients into a large mixing bowl.
blend thoroughly with a whisk.
add 1 1/4 sticks very soft butter.
1 large egg and 1 tsp vanilla.
Mix with electric mixer until a crumbly dough is formed.
finish mixing with your hands until dough if formed.shape dough into 1\" balls.place 2\" apart on sprayed cookie sheet.
flatten cookie with your fingertips.
bake at 350* for 16-20 minutes.cool 5 minutes on baking sheets.then remove to wire racks.make frosting .empty frosting bag contents into a small microwave safe bowl.add 3 tbls butter or margarine.microwave 20 seconds.stir well.microwave 10 more seconds.stir until all marshmallows are melted.put some on each cooled cookie.","url":"https://recipe.bluelayer.org/recipe/32933/pecan-cookie-mix-in-a-jar-with-marshmallow-glaze"},{"id":"32915","title":"Tropical Coconut Balls (Can Be Gluten-Free Too!)","ingredients":"cookies, vanilla wafers, lower fat
milk, canned, condensed, sweetened
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large bowl, combine the biscuit crumbs, condensed milk, squeezed out pineapple and 1/2 cup shredded coconut.
Mix well.
Roll 4 teaspoons (Aussie tablespoon) of mixture in the remaining cup of shredded coconut to form neat balls and place in an airtight container.
Repeat until all the mixture is used.
Refrigerate for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/32915/tropical-coconut-balls-can-be-gluten-free-too"},{"id":"32881","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
bacon, meatless","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly butter 2 muffin tins.
Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs.
Stir buttermilk and bacon into flour mixture just until dough holds together.
Turn dough onto a floured surface and roll into an even thickness.
Fold dough over itself a few times.
Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.
Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/32881/biscuits"},{"id":"32866","title":"Healthy (And Yummy!) Breakfast Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
butter, without salt
vanilla extract
molasses
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat the oven to 350F Line two baking sheets with parchment paper.
Combine the dry ingredients: whole oats, whole wheat flour, baking powder, baking soda and salt.
Set aside.
In a mixing bowl, combine the wet ingredients: brown sugar, maple syrup, melted butter, vanilla extract and molasses.
Beat for 1-2 minutes or until well combined.
Slowly add in the dry ingredients.
Mix until well combined.
Add in the chocolate chips, dried fruit and nuts.
Roll into 1\" sized balls.
Place 2\" apart on the parchment lined baking sheets.
Bake for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32866/healthy-and-yummy-breakfast-cookies"},{"id":"32859","title":"South African Date Rolls (eggless)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the butter and sugar then add the flour and baking powder to form a crumb like texture then add 2 tablespoons milk to bind the mixture.
Knead until you have a soft pliable cookie like texture.A A
Take a small piece of your biscuit dough then press piece of date into it rolling it into a ball then into a long finger like shape.
Once you have shaped all your dough start by dipping your date rolls into milk then into coconut and finally onto a lined/lightly buttered baking sheet.
Once all your date rolls have been covered in coconut, bake at 180AC for about 15 minutes.
Once out of the oven, place on a rack and allow to cool.
You can store your date rolls in an airtight container for about a week.","url":"https://recipe.bluelayer.org/recipe/32859/south-african-date-rolls-eggless"},{"id":"32850","title":"Almond Butter Crunch","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
candies, semisweet chocolate","directions":"Place chopped almonds on a cookie sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.
Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan.
Cook over medium heat, stirring constantly, to 300F on candy thermometer.
(A teaspoonful of syrup will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds.
Pour into a buttered 13x9x2\" pan, spreading quickly and evenly; cool.
Turn out onto wax paper.
Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.
Let stand until set.
Break into pieces.
Make 1 pound.","url":"https://recipe.bluelayer.org/recipe/32850/almond-butter-crunch"},{"id":"32819","title":"Bialys, New York Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
onions, raw
spices, poppy seed","directions":"Dissolve yeast.
Place 4 c. flour and 3 tsp salt in bowl.
Add in yeast and water and the rest of the flour.
Knead 10-12 min.
Let rise 2 hrs.
Punch down, knead another 7 min, and let rise another hour.
Cook onions over very low heat for about 20 min - \"sweat them\".
Or possibly - microwave them for about 5 min.
Add in poppy seeds and remaining 1 tsp salt.
Divide dough into 16 pcs, shaping them into balls.
Let sit and relax for 1 hour in hot place covered with sprayed saran wraps they do not dry out.
Preheat oven 450.
Flatter balls, dust with flour over the round.
Place thumb and forefinger in center and make depression - NOT a hole.
Place 1 tbsp onion-poppy seed fold in center of each bialy.
Place on greased cookie sheet and bake 10-15 min.
When cold, fill center with cream cheese, if you wish.)
NOTES : Possibly Paula's bagel with cream cheese in the center was a bialy.
A bialy is a New York type roll like a bagel but flattened in the middle.
Usually onions are placed there, but why not cream cheese Try it and find out - they are good!","url":"https://recipe.bluelayer.org/recipe/32819/bialys-new-york-recipe"},{"id":"32817","title":"Sweet Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees F.
In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well (a hole) in the middle of the bowl and pour in the heavy cream while using your hand to begin to mix in the dry ingredients with the cream.
The dough should be somewhat sticky and you now want to turn the dough to a floured surface and knead the dough about 8 times.
Use a floured rolling pin and roll out the dough to a 1/2 inch thickness.
With a biscuit cutter, begin to cut out the biscuits.
You can place them on a greased cookie sheet or a round 9-inch pan.
Collect the scraps and repeat this process until all the dough is used.
Brush the biscuits with some cream and sprinkle with sugar.
Place in the oven for 12-15 minutes.
Remove from oven once finished and serve.","url":"https://recipe.bluelayer.org/recipe/32817/sweet-cream-biscuits"},{"id":"32808","title":"Whipped Cream Biscuits","ingredients":"cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched","directions":"Whip cream until it forms soft peaks.
Add flour.
Mix.
Drop by tablespoonful onto ungreased cookie sheet.
Bake at 375f for about 10 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/32808/whipped-cream-biscuits"},{"id":"32797","title":"Dutch Fudge","ingredients":"sugars, granulated
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Conversions.
10.5 oz = 300 grams.
7 oz = 200 grams.
1/3 oz = 10 grams.
3/8 cup = 1 ml.
For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
2 tablespoons marashcino juice, or.
3 tablespoons whipping cream.
If you use cookie forms, keep them cooled in a dish of ice water.
Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
Boil the mixture, stirring constantly.
Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic \"drop\" shape.
DO NOT OVERCOOK.
Remove the pan from the heat.
Place the cookie forms on a sheet of foil and pour the mixture into the forms.
The fudge should not be more than 1 cm (3/8\") thick.
If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out.
Keep the fudge to the thickness mentioned above.
Once it is hardened, cut with a cold knife.","url":"https://recipe.bluelayer.org/recipe/32797/dutch-fudge"},{"id":"32779","title":"Peanut Butter Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
oats
peanut butter, smooth style, without salt
water, bottled, generic","directions":"mix together flour,oatmeal, and peanut butter.
add hot water to make firm dough.
Use more water if dough is too dry.
Knead dough on a floured surface.
a counter works well.
Roll dough with a rolling pin or flatten with your hands until it is about a 1/4 inch thick.
Keep a little flour in case the rolling pin or your hands get sticky.
cut dough with your favorite cookie cutter.
grease a cookie sheet with cooking spray.
place biscuits on cookie sheet.
bake in 350 degree oven for 40 minutes
let biscuits cool for an hour and put in the fridge.","url":"https://recipe.bluelayer.org/recipe/32779/peanut-butter-dog-treats"},{"id":"32776","title":"Buckeyes","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Line 2-3 large cookie pans with wax paper.
Beat the peanut butter and butter in a large bowl until creamy.
Stir in powdered sugar and then beat until smooth.
Shape into 1\" balls and place on the wax paper-lined pans.
Freeze for at least one hour.
Melt dipping chocolate/chocolate bark, per package instructions.
Use a toothpick to dip the peanut butter balls into chocolate.
Return to wax paper-lined pans and smooth out the top to remove the toothpick hole.
Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/32776/buckeyes"},{"id":"32774","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
vanilla extract","directions":"Soften up the margarine first.
Add the sugar, salt and vanilla.
Mix it until it is soft and creamy.
Add the flour.
Stir it up until it is thick, like pie crust.
You will probably need to use your hands.
Knead the dough until it is smooth and soft.
Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2 inch thick.
Cut the big circle into 16 or 20 wedges.
Use a pizza cutter to make cutting it easy.
After it is cut into wedges, poke the surface all over with a fork.
You can make pretty designs, if you want to.
Bake the big cookie at 350F for about 20 minutes.
The edges will be brown.
Use the pizza cutter to re-cut the lines in the cookie.
Allow it to cool and serve with tea for a special tea party.","url":"https://recipe.bluelayer.org/recipe/32774/shortbread-cookies"},{"id":"32762","title":"Mary Poppins' No Bake Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
salt, table
sugars, brown
cocoa, dry powder, unsweetened
oats","directions":"Combine all ingredients but quick oats in large saucepan; melt and bring to boil, and let boil for 1-2 minutes.
Add oats and stir to combine.
Drop onto sprayed or lined cookie sheets, and let cool.
Keep refrigerated in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/32762/mary-poppins-no-bake-cookies"},{"id":"32761","title":"Vegan \"fauxreo\" Chocolate Sandwich Cookies","ingredients":"shortening, vegetable, household, composite
sugars, granulated
vanilla extract
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, powdered
vanilla extract","directions":"FOR COOKIES: Cream the shortening and sugar on medium speed.
When light and fluffy add the vanilla and milk.
Add remaining ingredients and mix until the dough holds together.
If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.
Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.
Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.
Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.
Transfer the parchment onto the cookie sheet.
Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening.
Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.
Add in the vanilla.
Refrigerate until ready to use.
Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.","url":"https://recipe.bluelayer.org/recipe/32761/vegan-fauxreo-chocolate-sandwich-cookies"},{"id":"32758","title":"Peanut Butter Snack Bites with Mango","ingredients":"peanut butter, smooth style, without salt
honey
spices, cardamom
oats
mango nectar, canned
cookies, vanilla wafers, lower fat","directions":"Mix peanut butter, honey and cardamom in medium bowl until blended.
Stir in remaining ingredients.
Refrigerate 30 min.
Roll into 20 (1-inch) balls, using about 2 Tbsp.
for each.","url":"https://recipe.bluelayer.org/recipe/32758/peanut-butter-snack-bites-with-mango"},{"id":"32757","title":"The Confederate Widow's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt
vanilla extract","directions":"Sift the flour, cornstarch, powdered sugar and salt.
Blend in the butter, to form a smooth mixture, stir in the vanilla.
Divide the dough into 2 portions, roll, or pat, each portion into a 1/2\" thick round.
Outline six wedges into each round, with the tines of a fork.
Place on a buttered, or parchment lined, cookie sheet.
Bake 325 degrees, 20-25 minutes.
Cool on wire racks.
\"Decorate tops with almonds, bits of cherries, angelica or citron\", if desired.
(I never do.
).
When cool, separate along the fork-outlined wedge lines.
Store in an airtight container,.","url":"https://recipe.bluelayer.org/recipe/32757/the-confederate-widows-shortbread"},{"id":"32754","title":"Valentine Conversation Heart Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Pre-heat oven to 150 degrees.
Place parchment paper upon a cookie sheet (preferably with sides).
Sprinkle morsels evenly across the parchment.
Place the cookie sheet in the oven for about 5 minutes to melt (I never really time it-just check on the chips).
Remove pan from oven and spread melted morsels evenly over parchment.
Add conversation hearts-working quickly if you are placing the hearts-words up individually by hand
NOTE: you probably want the words and phrases facing up-so I recommend laying out the hearts prior to placing them on the chocolate-this way you can grab and place face up.
Press down on the hearts slightly to make sure they stick to the chocolate.
Cool (you may do this quickly by placing the pan in the freezer or fridge for about 5 minutes).
Break apart and divide among approximately 10 snack size baggies for gift giving.","url":"https://recipe.bluelayer.org/recipe/32754/valentine-conversation-heart-bark"},{"id":"32746","title":"Canadian Maple Shortbread","ingredients":"syrup, maple, canadian
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp.
When it is cool, add the butter and stir or gently whisk until well blended.
Place in frigde until firm.
This makes about 3/4 cup.
Shortbread: In a food processor or blender, combine the maple butter, flour and salt.
Use the pulse setting to combine well the ingredients.
Take it out of the blender/food processor and shape it into a ball.
Flatten it to a disc shape.
Wrap in plastic and refrigerate until well chilled.
Preheat oven to 350F and position rack to centre of oven.
Remove dough from the fridge and roll it out to about 1/4 inch thickness.
Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?)
Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).","url":"https://recipe.bluelayer.org/recipe/32746/canadian-maple-shortbread"},{"id":"32727","title":"Mixed Nut Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
nuts, cashew nuts, raw
leavening agents, baking soda","directions":"Butter two 15x10 cookie sheets.
Cook sugar,syrup,water,butter and salt in a heavy saucepan oven medium heat, stirring often, watching to see that it does not burn.
Cook to 275 degrees until syrup turns a clear, golden brown.
Remove from heat just when it turns that rich golden color, but does not begin to burn.
Remove from heat and immediately add mixed nuts and baking soda.
Pour onto 1 large cookie sheets, spread with forks to pull candy to cover pan or if you're lazy (like me) turn the pan to allow the gooey mess to travel across the pan.
Allow to cool and crack.
If you're in a hurry ( like me) you can put the cookie sheet in the frig for a few minutes.
Immediately join Weight Watchers.
LOL.","url":"https://recipe.bluelayer.org/recipe/32727/mixed-nut-peanut-brittle"},{"id":"32690","title":"Oatmeal Lace Cookies","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
oats","directions":"Preheat oven to 375.
Beat sugar and butter until well blended.
Beat in flour, vanilla and salt.
Stir in oats.
Form into a ball.
(See photo).
Cover and refrigerate cookie dough 1 hour.
Line 2 baking sheets with parchment paper.
Roll dough by tbsp full between palms into one inch balls.
(I cut the dough ball into 24 equal portions, and then roll each portion into a ball.
).
Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds.
(See photo).
Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
Let cookies rest on sheets 1 minute.
Using spatula, transfer cookies to a rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/32690/oatmeal-lace-cookies"},{"id":"32660","title":"Vegan Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
soymilk, original and vanilla, unfortified
sugars, granulated","directions":"Preheat oven to 375F Lightly grease a cookie sheet.
Combine flour, salt and baking powder in a large mixing bowl.
Set aside.
In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
Mix until slightly moist.
Add rolled oats.
Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.
Bake for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/32660/vegan-peanut-butter-cookies"},{"id":"32642","title":"Smiley Faces Cookies with Healthy Brown Rice Flour","ingredients":"rice flour, white, unenriched
wheat flour, white, cake, enriched
salt, table
oil, olive, salad or cooking
honey
syrup, maple, canadian","directions":"Prep: Preheat an oven to 170C.
Put the flour and salt in a bowl and combine well with a whisk.
In another bowl, put the ingredients.
Mix well with a whisk until it emulsifies evenly.
Pour the step 2 liquid mixture evenly into the bowl with dry ingredients.
Using a rubber spatula, mix from the bottom.
Once everything is mixed and you can't see any flour in the mixture, form it into a ball.
Place plastic wrap on the working surface first, then put the dough on top.
Cover with another plastic wrap.
Roll the dough into 6 mm thick.
Remove the top plastic wrap.
Cut out into shapes and place them on the baking tray.
Bring the left-over dough together again and repeat this process to use up the dough.
Using the thick end of a bamboo skewer, make eyes on the cookies.
And using the edge of a teaspoon, make a smiley mouth on it.
Bake in the preheated oven at 170C for 15-16 minutes.","url":"https://recipe.bluelayer.org/recipe/32642/smiley-faces-cookies-with-healthy-brown-rice-flour"},{"id":"32621","title":"Russian Tea Balls","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
nuts, walnuts, english
vanilla extract","directions":"Position rack in center of the oven and preheat to 375F (190C).
In a large bowl combine the butter with 1/2 cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.","url":"https://recipe.bluelayer.org/recipe/32621/russian-tea-balls"},{"id":"32609","title":"Pumpkin Date Biscuits","ingredients":"water, bottled, generic
dates, deglet noor
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
pumpkin, raw
pumpkin, raw
sugars, granulated
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F.
In a small sauce pan, place water and dates and gently simmer.
As the dates simmer and soften, combine the flours, oats, baking powder, salt and pumpkin spice and mix well.
In a separate bowl, whisk the pumpkin, sugar, yogurt and milk together.
Gently stir in your dry ingredients, being careful not to over mix.
By now the dates should be nice and soft.
Remove them from whatever water is left and pour into a food processor along with the honey and cinnamon.
(I used a mini food processor but a larger one or even a blender would work.)
Puree until smooth.
Using a 1/4 cup, scoop the dough onto greased cookie sheets.
Using a spoon, press a small dent into the center of each biscuit and fill with the date puree.
Bake at 375 degrees F for approximately 18 minutes or until an inserted toothpick comes out clean.
Note: I got 9 biscuits out of this recipes at 165 calories a piece.","url":"https://recipe.bluelayer.org/recipe/32609/pumpkin-date-biscuits"},{"id":"32566","title":"Make an Easy and Crispy Cocoa Cookie Dough in 10 Minutes Using a Bag","ingredients":"wheat flour, white, cake, enriched
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
oil, olive, salad or cooking","directions":"Place a plastic bag on a scale, and add all the ingredients except the vegetable oil as you weigh them.
Shake the bag to combine the ingredients.
Place the plastic bag on the scale again and add the vegetable oil as you weigh.
Knead the dough over the bag to incorporate it.
Once the dough comes together, roll it into a stick.
Cut out the bag and cut the dough into 5 mm thick slices with a knife.
Bake for 15 minutes in a preheated oven at 180C.
The fresh cookies out of the oven are very soft and they fall apart easily.
Let them rest as they are until they are cool.
They are also delicious if you substitute the cocoa power with green tea mix or Milo.
If you use pure cocoa powder, you will have the bitter sweet taste that adults like!","url":"https://recipe.bluelayer.org/recipe/32566/make-an-easy-and-crispy-cocoa-cookie-dough-in-10-minutes-using-a-bag"},{"id":"32556","title":"Oat Flake Garbanzo Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
vanilla extract","directions":"Mix dry ingredients together.
Mix liquids together.
Combine mixtures.
Drop by teaspoonful on an oiled cookie sheet.
Bake at 350F (180C) F for 8 to 10 minutes or until edges are lightly browned.
Cool on pan.","url":"https://recipe.bluelayer.org/recipe/32556/oat-flake-garbanzo-cookies"},{"id":"32554","title":"Food Works Cookie Dough Dip","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
salt, table
leavening agents, baking soda
vanilla extract
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spartan, real semi-sweet chocolate baking chips,
oats","directions":"Add all ingredients to a food processor.
Omit the chocolate chips until after blending for a chunky chocolate dip.
Blend on med-high.
You can make this dip as coarse or smooth as you like.
If omitting chocolate chips until after blending, stir in chips by hand.
Serve with graham crackers or celery sticks.","url":"https://recipe.bluelayer.org/recipe/32554/food-works-cookie-dough-dip"},{"id":"32544","title":"Easy Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
In a food processor, pulse to combine flour, baking powder, sugar, and salt.
Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces.
Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor.
Use a large 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a baking sheet.
You should have 12 scoops.
Bake for 15 minutes in the lower third of the oven until golden brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32544/easy-drop-biscuits"},{"id":"32543","title":"ANZAC Biscuits with Almonds","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt
leavening agents, baking soda
syrup, maple, canadian
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar.
In a small saucepan over medium heat, melt butter.
When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water.
Stir the warm mixture into the dry ingredients and mix well.
Roll the dough into walnut sized balls.
Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden.
Remove from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/32543/anzac-biscuits-with-almonds"},{"id":"32531","title":"Shortbread Dipped in Dark Chocolate and Sprinkled with Salted Pistachios","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Preheat oven to 325 degrees F.
Cream butter and brown sugar together.
Slowly add flour until dough comes together.
Butter or grease a 9x9 glass baking dish and spread dough out evenly.
Take a fork and prick across the cookie dough.
Bake for 25 minutes or until light golden brown.
Let cool.
In a Pyrex cup, microwave the semi-sweet chocolate chips in 30-second intervals, stirring between each time, until melted.
(Should only take a total of 1 minute.)
Cut the shortbread into short sticks, dip one end in the chocolate and sprinkle with or roll in the chopped pistachios.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32531/shortbread-dipped-in-dark-chocolate-and-sprinkled-with-salted-pistachios"},{"id":"32523","title":"Bailey's Hot Water Soda Wafers With Chives Recipe","ingredients":"water, bottled, generic
salt, table
butter, without salt
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
chives, raw","directions":"Preheat oven to 425F degrees.
Place water, salt, and butter in a medium saucepan and bring to a boil.
Meanwhile, toss baking soda and flour together.
When water is boiling, add in flour all at once, stimng constantly with a wooden spoon.
Continue to stir over low heat for another minute, till the mix is well combined and has formed a ball.
Pull off walnut-size pcs of dough and quickly roll each into a ball.
Flatten slightly and sprinkle with chives.
Place on an ungreased cookie sheet and press with heel of the hand till very thin.
Prick with a fork in several places.
Continue till all dough is used.
Bake for 15 min or possibly till browned and crisp.
Allow to cold slightly on a rack.
Makes approximately 48 wafers
Notes: Lee's Intro: These wafers tend to toughen up if allowed to sit around too long so they are best eaten shortly after baking.","url":"https://recipe.bluelayer.org/recipe/32523/baileys-hot-water-soda-wafers-with-chives-recipe"},{"id":"32492","title":"Apricot Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
apricots, dried, sulfured, uncooked
sugars, granulated
orange juice, raw
sugars, granulated
water, bottled, generic","directions":"In a large mixing bowl, combine the flour, sugar and salt.
Cut in cream cheese and butter until mixture resembles coarse crumbs.
Add sour cream, tossing with a fork until dough forms a ball.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally.
Cool.
Divide dough in half.
On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares.
Place about 1/2 teaspoon of filling in the center of each square.
Bring two opposite corners of square to the center; pinch firmly to seal.
Place on greased baking sheets.
Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned.
Remove to wire racks to cool.
Combine the glaze ingredients.
Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up.
Drizzle the glaze over cooled cookies.
NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.","url":"https://recipe.bluelayer.org/recipe/32492/apricot-tea-cookies"},{"id":"32486","title":"Caribbean Crunch Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties","directions":"Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy.
Add flour 1/2 cup at a time, beating after each addition.
Stir in dried fruit.
Shape dough into 14-inch log.
Wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets.
Bake 20-25 minutes or until cookies are set and lightly browned.
Cool on cookie sheets 5 minutes.
Remove to wire racks; cool completely.
Time to make includes 1 hour refrigeration time.","url":"https://recipe.bluelayer.org/recipe/32486/caribbean-crunch-shortbread"},{"id":"32472","title":"Multigrain Cranberry Breakfast Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking soda
salt, table
bananas, raw
peanut butter, smooth style, without salt
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened","directions":"In large bowl, combine dry ingredients.
Stir in banana, peanut butter, maple syrup and vanilla until just blended.
Gently fold in cranberries.
Drop batter by 2 tablespoons onto baking sheets, spacing 2 inches apart.
Flatten each to 1/2 inch thick.
Bake at 350 for 12-15 minutes or until set in center.","url":"https://recipe.bluelayer.org/recipe/32472/multigrain-cranberry-breakfast-cookies"},{"id":"32470","title":"Pecan Biscuits with Orange-Honey Glaze","ingredients":"orange juice, raw
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
leavening agents, baking soda
salt, table
spices, ginger, ground
butter, without salt
nuts, pecans
yogurt, greek, plain, nonfat
honey","directions":"Mix in orange juice and honey in heavy small saucepan; bring to boil.
Reduce heat; simmer until slightly thickened, about 3 minutes.
Set aside.
Position rack in center of oven and preheat to 425F.
Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Mix in 1/2 cup chopped pecans.
Whisk yogurt and 3 tablespoons honey in small bowl to blend.
Add yogurt mixture to dry ingredients; stir with fork until mist dough forms.
Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
Roll out dough to 10-inch-diameter round (about 3 /4 inch thick).
Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits.
Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits.
Transfer biscuits to large ungreased baking sheet.
Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans.
Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes.
Serve warm.
(Can be prepared 6 hours ahead.
Let stand at room temperature.
Rewarm in 350F oven just until heated through, about 5 minutes.)","url":"https://recipe.bluelayer.org/recipe/32470/pecan-biscuits-with-orange-honey-glaze"},{"id":"32461","title":"Coconut Chews","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly grease cookie sheets.
Mix together coconut, flour, salt, syrup and vanilla.
Drop the dough by rounded teaspoonfuls onto a lightly greased cookie sheet.
Bake for 10 minutes or until slightly firm.
Remove the cookies from cookie sheet immediately and cool completely before eating.","url":"https://recipe.bluelayer.org/recipe/32461/coconut-chews"},{"id":"32442","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pre heat oven to 275.
Cream butter in large bowl.
Add sugar and mix well.
Add flour gradually, kneading dough on work surface.
When dough no longer sticks to surface, roll out 1/4 inch thick.
Cut into shapes with cookie cutter.
Arrange cookies on ungreased cookie sheet.
Bake 45 to 50 minutes or until cookies are lightly browned.","url":"https://recipe.bluelayer.org/recipe/32442/scottish-shortbread"},{"id":"32437","title":"Bacon Wrapped Breadsticks","ingredients":"seeds, sesame seeds, whole, dried
bacon, meatless
cheese, parmesan, hard","directions":"Preheat oven to 350F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through parmesan while hot.
Allow to cool and crisp, then serve.","url":"https://recipe.bluelayer.org/recipe/32437/bacon-wrapped-breadsticks"},{"id":"32421","title":"Coconut and M&M Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with a Silpat or parchment paper; set aside.
In a bowl add flour, baking soda and salt; set aside.
In a large bowl, cream butter and sugars until combined.
Beat in eggs, vanilla and coconut extract until smooth.
Gradually add flour mixture until combined.
Stir in shredded coconut and M&Ms.
Drop by well rounded teaspoons onto prepared baking sheets.
Bake 8-10 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/32421/coconut-and-m-m-cookies"},{"id":"32419","title":"Bacon Cheese Puffs","ingredients":"bacon, meatless
cheese, cheddar
mustard, prepared, yellow
salad dressing, mayonnaise, regular
wheat flours, bread, unenriched","directions":"Cook bacon crumble and set aside.
In med.
bowl combine bacon cheese mustard and mayo.
Stir well.
Arrange bread on cookie sheet.
Spoon mixture on to each slice of bread.
Place under preheated broiler for 5 minutes until bubbly.","url":"https://recipe.bluelayer.org/recipe/32419/bacon-cheese-puffs"},{"id":"32402","title":"Rose's Crescents (Holiday Shortbread Cookies)","ingredients":"nuts, almonds
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Sift the flour and salt together and set aside.
Chop the almonds in a food processor or with a hand chopper until finely chopped.
In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds.
Beat at medium speed until light and fluffy.
It may require stopping the mixer and scrapping the sides.
Gradually add the flour mixture and beat until well mixed.
You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined.
The result will be a fairly sticky dough.
Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap.
Refrigerate for a minimum of two hours or overnight.
Preheat the oven to 325.
Cut the dough into eight sections.
Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball).
On a floured surface, roll the dough into a rope about the size and length of your pinkie.
Shape the ropes into crescent (half-moon) shapes.
Place on ungreased cookied sheets and bake for 10-13 minutes until set.
The edges should be golden brown.
Cool on the cookie sheet for 10 minute.
Remove promptly and roll in topping mixture.","url":"https://recipe.bluelayer.org/recipe/32402/roses-crescents-holiday-shortbread-cookies"},{"id":"32401","title":"Brown Buttercrunch Toffee Cookies","ingredients":"butter, salted
syrups, corn, light
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 375 F and line 2 cookie sheets with parchment paper.
In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
Then increase heat to high.
When mixture boils, remove pan from heat and stir in oats, flour and vanilla.
Drop half teaspoonful-sized scoops of dough, three inches apart on parchment lined cookie sheets.
They will spread a lot so do not place them too close.
Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
Remove from oven and let cookies cool completely.","url":"https://recipe.bluelayer.org/recipe/32401/brown-buttercrunch-toffee-cookies"},{"id":"32389","title":"St. Mary's Peanut Butter Bars","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
peanut butter, smooth style, without salt
butter, without salt
oats
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
Mix all base ingredients together until well combined.
Press mixture into a long edged cookie pan and bake for 20 minutes.
While bars are cooling, mix sugar, milk, and butter together for the topping on the stove.
Bring to a boil and boil for 5 minutes.
Remove from heat and add chocolate chips, stirring until smooth and thickened (about 2-3 minutes).
Spread over bars, let cool, then enjoy!","url":"https://recipe.bluelayer.org/recipe/32389/st-marys-peanut-butter-bars"},{"id":"32366","title":"Mom's Southern Homemade Simple Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Mix all ingredients well.
If dough seems dry, add a little bit extra milk until mixes well.
Place dough onto lightly greased cookie sheet in biscuit shapes.
My mother didn't even shape them; she would just put globs of dough down and they would be irregular shapes.
Lightly dust flour on the top of the biscuits.
Bake for 25-30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32366/moms-southern-homemade-simple-biscuits"},{"id":"32359","title":"Chocolate Chip Cookie Dough Frosting","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy.
Beat flour, vanilla extract, and salt into creamed butter until combined.
Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/32359/chocolate-chip-cookie-dough-frosting"},{"id":"32354","title":"Maple Spice Nuts","ingredients":"oil, olive, salad or cooking
nuts, almonds
nuts, pecans
oil, corn, peanut, and olive
salt, table
spices, coriander seed
spices, pepper, black
spices, pepper, red or cayenne
syrup, maple, canadian","directions":"Heat oven to 350 degrees.
Heat oil in large skillet (I use cast iron) over high heat.
Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown.
Add pecans; saute 1 minute.
Add peanuts; saute 1 minute more.
Lower heat to medium-high.
Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute.
Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/32354/maple-spice-nuts"},{"id":"32339","title":"Peanut Butter Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 375F
Grease a cookie sheet with a little olive oil
Mix the flour ..oats ..baking powder together then add milk and combine then add the peanut butter last and mix until well combined
On a flat surface roll out the dough and cut out with your favourite shapes then bake for 12 minutes or until golden brown
My puppy loves them","url":"https://recipe.bluelayer.org/recipe/32339/peanut-butter-dog-treats"},{"id":"32323","title":"Peanut Butter Chocolate Chip Pretzel Cookies","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
egg substitute, powder
pretzels, soft, unsalted
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. Line two baking sheet with parchment paper; set aside.
In a large bowl, using a wooden spoon, beat together the peanut butter and Presweet Tagatose or sugar until creamy.
Beat in the egg.
Mix until well combined.
Fold in pretzels and chocolate chips
Roll cookies into tight balls and place about 1 to 2 apart on baking sheet.
The cookies dont spread too much so the cookies can be somewhat close together.
Gently flatten in a crisscross pattern with a fork.
Bake for 7-10 minutes, until lightly golden.
Once done, remove pans from oven and set on a rack.
Leave cookies on cookie sheet to cool for two minutes and place on cooling rack.","url":"https://recipe.bluelayer.org/recipe/32323/peanut-butter-chocolate-chip-pretzel-cookies"},{"id":"32279","title":"Cocoa Fudge Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
Melt butter in microwave at low temperature.
Stir in cocoa powder sugar, and brown sugar.
Add the yogurt and vanilla extract, stirring gently until mixed.
Sift together the flour, baking soda, and salt.
Add to chocolate mixture until just combined.
Fold in the cherries or chocolate chips at this time.
Drop tablespoonfuls of batter onto a parchment or silicone mat lined baking sheet.
Press cookies down slightly to flatten (they do not spread much).
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges.
Cool on the pan for a few minutes to set the bottom then finish cooling them on wire cookie racks.","url":"https://recipe.bluelayer.org/recipe/32279/cocoa-fudge-cookies"},{"id":"32270","title":"Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Preheat oven to 400F (200C).
In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly.
Add melted margarine and mix.
Chill dough in refrigerator for 20 minutes.
Place dough on a large, floured board.
Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin.
Roll dough to 1/4 inch thick.
Remove wax paper.
Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges.
With a wide, flat knife cut dough into rectangular shapes 3x1 inch.
Oil a cookie sheet and place cut cheese on it.
Bake in 400F (200C) oven for 10 to 12 minutes until cheese straws look dry but not brown.
Let cool.
Repeat procedure until all of dough is baked.
Serve at room-temperature.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/32270/cheese-straws"},{"id":"32261","title":"Turtle Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Combine the crust ingredients and beat at medium speed until blended.
Pat mixture firmly into a 9x13 pan.
Arrange pecans over the crust.
Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly.
Cook 3 minutes, stirring constantly.
Pour mixture over pecans.
Bake at 350 for 15-17 minutes or until golden and bubbly.
Remove from oven; sprinkle with chocolate morsels.
Let stand 2-3 minutes or until slightly melted.
Gently swirl chocolate with a knife, leaving some morsels whole (do not spread).
Let cool on a wire rack at room temperature until chocolate is set.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/32261/turtle-cookie-bars"},{"id":"32257","title":"Polish Horn Cookies","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground","directions":"Cream butter.
Add cottage cheese and flour.
Mix well and refrigerate overnight.
Roll out thin and cut into 3 inch squares.
Spread filling in center of square.
Roll into cornucopia shape.
Brush with egg white or milk.
Bake at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/32257/polish-horn-cookies"},{"id":"32251","title":"Easy but Gorgeous Chocolate Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine the butter and chocolate chips in a small bowl.
Microwave until butter has completely melted and chocolate chips are soft, opening the microwave and checking at an interval of 15 secs.
Stir vigorously.
Microwave for another 5 secs.
Dip pretzels, donuts, crackers, or cookies into chocolate mixture and set on a piece of plastic wrap with a flat plate/chopping board supporting it; if using dip on a cake, spread evenly on the surface with a rubber spatula.
Freeze food for 5 minutes or until chocolate hardens.
Serve!","url":"https://recipe.bluelayer.org/recipe/32251/easy-but-gorgeous-chocolate-dip"},{"id":"32238","title":"Peanut Butter and Chocolate Bars","ingredients":"sugars, brown
butter, without salt
peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"You will need a rectangular or square shaped brownie or baking tin for this.
Start with preparing the peanut butter layer.
First whisk the sugar and butter together to form a creamy mixture.
Stir in the peanut butter and then the biscuits.
Spread the mixture to the bottom of the baking tin and try to make it an even layer as much as possible.
Next, melt the chocolate in a bowl, that is sitting on a saucepan of simmering water.
Add in the butter and vanilla sugar and stir until the mixture is smooth.
Last step is to spread the chocolate mixture on top of the peanut butter layer.
Put the tin in the fridge until the chocolate is set.
I made this the night before and it was perfect the next day.
Don't forget to take it out of the fridge about 15 minutes before you serve.
Slice it with a sharp knife and enjoy your peanut butter bars.","url":"https://recipe.bluelayer.org/recipe/32238/peanut-butter-and-chocolate-bars"},{"id":"32224","title":"No-Bake Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Thoroughly mix all ingredients.
Refrigerate until firm.
Roll into bite-size balls in granulated sugar or coconut, or nuts, or chocolate let your imagination decide.","url":"https://recipe.bluelayer.org/recipe/32224/no-bake-peanut-butter-cookies"},{"id":"32209","title":"Extra Spicy Ginger Snappers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh
sugars, granulated","directions":"Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
Add the sugars and mix well.
Add the molasses and mix.
Add the egg whites in 2 bathes, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350*.
Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4\" balls -- then roll each ball in the sugar until lightly coated.
Transfer to the cookie sheets, leaving 1\" of space between the cookies.
Bake until browned, 8-10 minutes.
Let the cookies cool on wire racks and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32209/extra-spicy-ginger-snappers"},{"id":"32197","title":"Sweet Potato Treats for Dogs","ingredients":"potatoes, raw, skin
water, bottled, generic
honey
molasses
oil, olive, salad or cooking","directions":"Mix all ingredients well and microwave for 2-3 minutes.
Refrigerate mixture overnight.
Make 1\" balls out of the mixture the next day and at that point you can freeze and use as pill pockets.
Or.
Flatten on cookie sheet and bake in 350 degree oven to desired texture.
Note: This mixture is very mushy that is the way it is supposed to be.","url":"https://recipe.bluelayer.org/recipe/32197/sweet-potato-treats-for-dogs"},{"id":"32196","title":"Crusty Mustard Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table","directions":"Measure carefully placing all ingredients except 3 Tbs.
olive oil and 1 Tbs.
kosher salt in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface (if necessary, knead enough flour to make dough easy to handle).
Cover and let rise 10 minutes.
Grease a large cookie sheet.
Pat or roll dough into 12-inch circle on cookie sheet.
Cover and let rise in warm place about 10 minutes or until almost double.
Heat oven to 400 degrees.
Prick dough with fork 1-inch intervals.
Brush with 3 Tbs.
olive oil.
Sprinkle with kosher salt.
Bake 15 to 18 minutes or until golden brown.
Serve warm, or cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/32196/crusty-mustard-focaccia"},{"id":"32168","title":"Anzac Biscuits Recipe","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
syrup, cane","directions":"Preheat oven to 325 deg F. Combine first 5 ingredients in a bowl; stir well.
Add in margarine, water, and syrup; stir well.
Drop by level Tbsp., 2 inches apart, onto baking sheets coated with cooking spray.
Bake at 325 deg F for 12 min or possibly till almost set.
Remove from oven; let stand 2-3 min or possibly till hard.
Remove cookies from baking sheets.
Place on wire racks; let cold completely.","url":"https://recipe.bluelayer.org/recipe/32168/anzac-biscuits-recipe"},{"id":"32153","title":"Giant Apple Cookie","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, baking soda
butter, without salt
egg substitute, powder
vanilla extract
nuts, walnuts, english
raisins, seeded","directions":"In a skillet, combine apples, apple juice lemon juice.
Cook for 5 minutes, stirring twice.
Increase to high and boil for 10 minutes.
Cover and remove from heat.
Cool completely.
Preheat oven to 350F (180C).
Line a 12 1/2 inch pizza pan with foil, leaving an overhang all around the edges.
Grease and flour the foil.
Set aside.
Combine the sugars, flour, salt, cinnamon and butter until it is the texture of coarse oatmeal.
Stir in egg and vanilla until they are just blended.
Add apple mixture, walnuts and raisins.
Turn mixture into prepared pan.
Bake until brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32153/giant-apple-cookie"},{"id":"32147","title":"Rum Balls","ingredients":"nuts, walnuts, english
cocoa, dry powder, unsweetened
sugars, powdered
cookies, vanilla wafers, lower fat
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof","directions":"Mix all ingredients thoroughly.
Shape into small balls (I used a melon baller) and roll in additional confectioners sugar.
Age in refrigerator overnight.","url":"https://recipe.bluelayer.org/recipe/32147/rum-balls"},{"id":"32144","title":"Peaches and Cream Dessert","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
candies, marshmallows
orange juice, raw
lemon juice, raw
peaches, yellow, raw
cream, whipped, cream topping, pressurized","directions":"For crust: Mix together vanilla wafer crumbs and melted butter.
Put all but 1 cup in the bottom of a 9x13 pan.
Melt together marshmallows, orange juice, and lemon juice.
Chill until partially thickened.
Add peaches and whipped cream.
Fold all together.
Put into pan; put rest of crumbs on top.
Chill in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32144/peaches-and-cream-dessert"},{"id":"32135","title":"French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, dissolve yeast in 1/2 cup water.
Add sugar, salt, oil and remaining water; stir until dissolved.
Add flour and stir until smooth.
You may need a little extra flour to make a soft but non-sticky dough.
Place in a greased bowl.
Cover and let rise in a warm place for 1 hour or until doubled.
Turn to lightly floured surface.
Divide dough in half.
Let rest for 10 minutes.
Roll each half into a 15 inch chain.
(like you would roll playdough for making a snake.
).
Place both rolls on one greased cookie sheet.
Cover and let rise until doubled, about 45 minutes - 1 hour.
With very sharp knife, make 3 diagonal cuts across the top of each loaf.
Bake at 400 degrees for 30 minutes.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/32135/french-bread"},{"id":"32103","title":"Craisy Cho-Conut Bliss Cookies","ingredients":"water, bottled, generic
seeds, flaxseed
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Make the date paste ahead of time, as listed in steps 2-6.
Pour 1 cup water into a 2-qt.
saucepan and bring to a boil.
Pour pitted dates into boiling water and let boil for 5 minutes, to soften dates.
Remove dates from heat, add orange juice, honey, and coconut oil, and let cool until comfortably warm to the touch.
Pour dates and liquid into a blender or food processor, and process until smooth.
Let the mixture cool.
If it is still warm, you can refrigerate it.
(If it is still warm when you mix it, the chocolate chips will melt!
).
Preheat oven to 350F.
Prepare cookie sheets with parchment paper or SilPat.
Pour 1/2 cup water into a cup, and stir in flax meal (or Psyllium Fiber Powder).
Allow to sit for 5 minutes or so, to thicken.
Put coconut flour and shredded coconut into a large mixing bowl.
(I use a KitchenAid stand mixer.)
Whisk or mix these together.
Add flax gel and date paste to the mixing bowl with the coconut and blend well.
Add in the Craisins and chocolate chips (or whatever mixins you prefer), and mix well.
(These amounts were used because they were entire packages, but you can increase or reduce these, as well as add nuts or other fun things.
).
Drop by teaspoonful or melon baller/cookie scoop, or roll into a log and slice.
Flatten if desired.
Put cookies on prepared pans.
(These do not spread, so you can put them close together.
).
Bake at 350F for about 20 minutes, or until cookies are nicely browned.
Allow to cool for 10 minutes or so before removing from cookie sheet.
(This is difficult -- These are SO good warm -- ).","url":"https://recipe.bluelayer.org/recipe/32103/craisy-cho-conut-bliss-cookies"},{"id":"32096","title":"Cereal Chocolate Roll","ingredients":"syrups, corn, light
sugars, granulated
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt","directions":"Melt together corn syrup and white sugar over low heat.
When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet.
Spread cereal mixture on wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar.
Stir in cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll.
Slice when cool.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32096/cereal-chocolate-roll"},{"id":"32091","title":"Bailey's Salt Wafers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
leavening agents, baking soda
butter, without salt
cream, sour, cultured","directions":"Preheat oven to 400 degrees.
Sift together the flours, sugar, salt, pepper, and baking soda.
cut in the butter with a pastry blender or possibly 2 knives.
Beat in the lowfat sour cream.
Roll out dough till paper-thin on a floured surface.
Cut into saltine-size
(2-inch) squares and place on 2 ungreased cookie sheets.
Sprinkle each with salt.
Bake for approximately 7 min and then turn off heat.
Allow to crisp as the oven cools.
Makes about 60 wafers
Notes: Lee's Intro: These crisp little squares were inspired by Nathalie","url":"https://recipe.bluelayer.org/recipe/32091/baileys-salt-wafers-recipe"},{"id":"32078","title":"Buttery Almond Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, almonds","directions":"Preheat oven to 350 degrees.
Cream the butter and 1/2 cup of the sugar.
Add the flour and vanilla - this makes a very stiff dough.
Slowly beat in the almonds.
Using a cookie scoop or a teaspoon, make 1 inch balls.
Place on ungreased baking sheets.
Bake for 14-16 minutes until bottoms are golden.
Place cookies on wire racks until completely cool.
Roll in remaining 1/2 cup confectioners' sugar.
Makes 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/32078/buttery-almond-cookies"},{"id":"32063","title":"Christmas Nut and Fruit Shortbread Bars","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
cranberries, dried, sweetened
mini semi-sweet chocolate baking chips,
marmalade, orange","directions":"For the shortbread cookies:
Preheat the oven to 300 F degrees.
Cream the butter with the sugar in a bowl with an electric mixer.
In a small bowl, whisk the salt and flour, and then add into the butter, 1/4 cup at a time, just until uniform.
Do not overmix.
Gather the dough into a ball, refrigerate for 15 minutes if the dough is beginning to soften or feel too greasy to work with.
Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 - inch.
Arrange on a cold, ungreased baking sheet.
Bake until the edges are just beginning to turn golden, 19 to 21 minutes.
Make 16 shortbread cookies.
Meanwhile, to make the fruit and nut topping:
In a small bowl, combine together the pecans, dried fruits, and chocolate chips with the orange marmalade.
After baking for about 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread to make bars.
Return to the oven and bake for 8 more minutes.
Let cool enough to handle before serving.
Best result will be within two days or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/32063/christmas-nut-and-fruit-shortbread-bars"},{"id":"32060","title":"Zesty Cheese Bites","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal.
Add grated cheese a little at a time until the mixture again resembles coarse meal.
Pulse in water, one tablespoon at a time, until the dough forms into a ball.
It will probably take a minute or so.
Remove, wrap in plastic, and chill for 20 minutes.
Roll the dough out to 1/8th-inch thickness.
Use a knife or cookie cutters to cut shapes.
Sprinkle with salt.
Bake at 350 degrees F for 1520 minutes or until crackers are golden brown.
Watch them after the 12-minute mark.","url":"https://recipe.bluelayer.org/recipe/32060/zesty-cheese-bites"},{"id":"32040","title":"Vegan Almond Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, brown
salt, table
nuts, almonds
syrup, maple, canadian
vanilla extract
oil, canola","directions":"Preheat oven to 350 degrees.
Mix dry (first five ) ingredients together.
Separately, mix wet (last 4) ingredients together.
Combine wet mixture into dry until you achieve a consistent paste.
Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.","url":"https://recipe.bluelayer.org/recipe/32040/vegan-almond-butter-cookies"},{"id":"31998","title":"Sweet Corn-Easy Freeze","ingredients":"corn, sweet, white, raw
sugars, granulated
water, bottled, generic
salt, table","directions":"Remove kernels from cob with a wide chefs knife.
Put into a large pot, ADD sugar and salt.
Add enough water to just cover corn, stir well and bring to a boil.
Boil 1 to 5 minutes and remove from heat.
Pour through a colander and reserve liquids.
Place kernels onto cookie sheets to cool.
Scoop corn into date marked pint or quart freezer bags, include a small amount of reserved water in each bag.
Seal bags removing excess air, lay flat and freeze.","url":"https://recipe.bluelayer.org/recipe/31998/sweet-corn-easy-freeze"},{"id":"31988","title":"Chocolate Peanut Butter Treats (Gluten Free)","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place the sugar, corn syrup and peanut butter in a large saucepan over medium low heat.
Stirring constantly, cook the mixture until blended and the mixture begins to bubble.
Remove from heat and set aside.
Combine the cereal with the chocolate chips in a large bowl.
Stir in the hot peanut butter mixture until combined.
Spread the mixture into a 13x9\" lightly greased baking pan.
Let cool to room temperature.
Transfer to the refrigerator and let chill for 15-20 minutes or until set.
Cut into squares or fun shapes with cookie cutters.
Serve.`.","url":"https://recipe.bluelayer.org/recipe/31988/chocolate-peanut-butter-treats-gluten-free"},{"id":"31985","title":"Pralines Aux Pacanes - Pecan Pralines","ingredients":"sugars, brown
sugars, granulated
water, bottled, generic
butter, without salt
nuts, pecans","directions":"Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
Drop by tablespoons onto a buttered cookie sheet.
The candy will flatten out into large cakes.","url":"https://recipe.bluelayer.org/recipe/31985/pralines-aux-pacanes-pecan-pralines"},{"id":"31972","title":"Spicy Chicken in Foil","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
catsup
vinegar, distilled
lemon juice, raw
sauce, worcestershire
water, bottled, generic
butter, without salt
salt, table
mustard, prepared, yellow
spices, chili powder
spices, pepper, red or cayenne
spices, paprika","directions":"Put chicken on individual pieces of foil.
In a small bowl, combine the remaining ingredients; spoon over each piece of chicken.
Seal foil tightly and place on cookie sheet.
Bake for 15 minutes at 500F.
Reduce heat to 350F and continue baking for 20 to 30 minutes or until done.
(It takes less time if you are using boneless, skinless breast pieces).","url":"https://recipe.bluelayer.org/recipe/31972/spicy-chicken-in-foil"},{"id":"31900","title":"Gingerbread Scones","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
butter, without salt","directions":"Heat the oven to 425 degrees F.
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
Mix dry ingredients in a large bowl.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Cut dough in half.
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
Bake about 10 minutes or until medium brown.
Do not overbake.
Cool loosely wrapped in a cloth on a wire rack.
Makes 12 to 16 scones.","url":"https://recipe.bluelayer.org/recipe/31900/gingerbread-scones"},{"id":"31894","title":"Taai Taai Sinterklaas Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
syrup, maple, canadian
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spices, anise seed","directions":"Put honey, water and anise seed into a small saucepan and gently bring to a boil.
Add golden syrup to honey and stir to combine.
Remove from heat and cool to room temperature.
Sift flour into a large mixing bowl and add spices, salt and baking powder.
Add cooled honey mixture to the flour mixture.
Stir until almost combined.
Use hands to bring mixture together, and gently knead to a firm dough.
Spread onto a greased cookie sheet.
Bake at 325F for 30 minutes or until golden brown.
Cool and cut into 2 inch square pieces.","url":"https://recipe.bluelayer.org/recipe/31894/taai-taai-sinterklaas-biscuits"},{"id":"31869","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
salt, table","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Let cool to room temperature, 25 to 30 minutes.
Meanwhile, put butter, confectioners' sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 3 to 4 minutes.
Reduce speed to low.
Add melted chocolate and mix until combined, scraping down sides of bowl as needed.
Use immediately.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/31869/chocolate-frosting"},{"id":"31849","title":"Cowboy Cookie Mix in a Jar","ingredients":"oats
sugars, brown
sugars, granulated
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"r>Layer the ingredients in a 1 quart jar in the order given.
Press each layer firmly in place before adding the next layer.
Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1.
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla.
Stir in the entire contents of the jar.
You may need to use your hands to finish mixing.
Shape into walnut sized balls.
Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in the preheated oven.
Transfer from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31849/cowboy-cookie-mix-in-a-jar"},{"id":"31844","title":"Crunchy Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrups, sugar free
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated","directions":"Mix the flour, soda and vanilla sugar.
Foam the butter, sugar and syrup by hand in a separate container.
Add the flour mixture to the foam and mix into a dough.
Separate the dough into flat bars.
Oven cook for 10 minutes at 200C (400F).
Cut the cooked dough to pieces.
The dough should still be soft at this stage.
Leave the cookies to cool and harden in room temperature.
To achieve maximum crunchiness, allow them to harden overnight.","url":"https://recipe.bluelayer.org/recipe/31844/crunchy-butter-cookies"},{"id":"31838","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
nuts, pecans
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350 and line a large cookie sheet with parchment paper.
Using a sharp knife, quarter the cookie dough lengthwise, then cut it crosswise into 4 equal slices.
Roll each piece of dough into a 3/4-inch ball and arrange about 1 inch apart on the cookie sheet.
Bake for about 15 minutes, or until lightly golden.
Let cool slightly.","url":"https://recipe.bluelayer.org/recipe/31838/mexican-wedding-cookies"},{"id":"31828","title":"Eggnog Tea Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
nuts, pecans","directions":"Heat oven to 350*F.
Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
Add the vanilla and rum extracts; blend well.
Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined.
(mixture will be dry and crumbly.
).
Stir in the pecans by hand.
Shape dough into 1\" balls; space 1\" apart on ungreased cookie sheets.
Bake 13-16 minutes, or until cookies are set.
Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.","url":"https://recipe.bluelayer.org/recipe/31828/eggnog-tea-cakes"},{"id":"31806","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375F.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Add the buttermilk; stir just until the mixture comes together; the batter will be sticky.
Transfer to a lightly floured work surface; use your floured fingers to pat the dough to 1-inch thickness.
Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.
Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned.
Remove from the oven; cool on a wire rack.
Serve warm.
Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in.
Proceed with the remainder of the recipe.","url":"https://recipe.bluelayer.org/recipe/31806/buttermilk-biscuits"},{"id":"31805","title":"Florentines with Vanilla Buttercream","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
syrup, maple, canadian
nuts, hazelnuts or filberts
nuts, pistachio nuts, raw
nuts, almonds
egg, white, raw, fresh
butter, salted
vanilla extract
sugars, powdered","directions":"Preheat the oven to 350F (175C).
Mix the ingredients for the caramel in a small saucepan.
Gently heat the mixture until the butter and sugar are melted.
Mix in the nuts and remove from heat.
Scoop about a teaspoon of the mixture into two 12-count non-stick muffin pans (only fill 18 of the holes).
Bake the cookies for about 10-12 minutes until golden brown.
Remove from oven.. Let the cookies cool for about 10 minutes in the pan.
Gently remove the cookies from the pan.
I used a knife to get them out.
Let the cookies cool completely.
For the buttercream:
Mix all the ingredients in a heat safe bowl or in the top of your double boiler.
Heat some water in the bottom of the double boiler and bring it to a simmer (if you dont have a double boiler use any saucepan that the bowl fits over, but make sure the water doesnt touch the bottom of the bowl).
Whip the buttercream until thick and fluffy over the simmering water.
It takes some time to get the buttercream nice and fluffy.
Pipe the buttercream on the bottom of half of the cookies.
Top each with another cookie, bottom side down, pressing lightly to adhere.
Serve with a nice cup of tea or coffee.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31805/florentines-with-vanilla-buttercream"},{"id":"31801","title":"A Date With a Pig","ingredients":"bacon, meatless
dates, deglet noor","directions":"Take the bacon and cut it in half.
Wrap each individual date in the 1/2 slice of raw bacon.
Secure each bacon wrapped date with a toothpick.
Place all of these dates on a cookie sheet.
Cook at 350 for approximately 30 minutes, turning them once.
They are done when all sides are brown.
Remove toothpicks before serving.
These are easily transported and reheated.
Serve warm and wait for the applause!","url":"https://recipe.bluelayer.org/recipe/31801/a-date-with-a-pig"},{"id":"31796","title":"Deep-Dish Peach and Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
cornstarch
peaches, yellow, raw
blueberries, raw","directions":"Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add 1/2 cup cream and stir with fork until dough comes together.
Gather dough into a ball and place on lightly floured sheet of waxed paper.
With floured rolling pin, roll dough to a 9-inch round.
Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
In cup, mix cinnamon and remaining sugar.
Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven.
In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
Heat to boiling over medium-high heat, stirring often.
Reduce heat to low; simmer 2 minutes, stirring often.
Remove from heat; gently stir in berries.
Pour filling into 9-inch deep dish pie plate.
Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture.
Peef off paper.
Cut 4-inch X in center of round, fold back points to make square opening.
Brush dough with remaining cream; sprinkle with cinnamon sugar.
Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center.
If crust is browning too quickly, loosely cover pie with foil after 25 minutes.
Cool pie on wire rack.","url":"https://recipe.bluelayer.org/recipe/31796/deep-dish-peach-and-berry-pie"},{"id":"31770","title":"easy oven bacon","ingredients":"bacon, meatless","directions":"place a sheet of tin foil on a cookie sheet.
fold up the edges to hold in the grease.
lay out the strips of bacon
turn on oven to 400F
put bacon in oven.
You should not pre-heat the oven.
cook for 22 minutes or until your idea of done.
put slices on paper towels to absorb grease
after you are finished, you can use the paper towels to soak up more of the grease on the cookie sheet.
fold up the tin foil and throw away.
no big mess and you don't have to keep turning the bacon.
easy, easy, easy","url":"https://recipe.bluelayer.org/recipe/31770/easy-oven-bacon"},{"id":"31751","title":"Protein Cookie Dough Balls","ingredients":"oats
beverages, protein powder whey based
peanut butter, smooth style, without salt
water, bottled, generic
beverages, almond milk, unsweetened, shelf stable
mini semi-sweet chocolate baking chips,","directions":"Place oats and protein powder into food processor.
Pulse until blended.
Add water, almond milk, chocolate chips, and peanut butter.
Pulse until completely blended.
Roll \"dough\" into 9 balls and place in refrigerator.
(If dough is too sticky, add more oats until appropriate consistency is reached.)
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31751/protein-cookie-dough-balls"},{"id":"31743","title":"Russian Cherry Teacakes","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
cherries, sweet, raw","directions":"Cream the butter, sugar, and vanilla thoroughly.
Sift together the flour and salt, add to the butter, and mix.
Fold in the nuts and cherries and chill the dough for 1 hour.
Preheat the oven to 400 degrees F.
Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake).
Bake until set but do not brown, about 10 minutes.
While still warm but set, roll the cookies in confectioners' sugar and cool.
Roll in confectioners' sugar again and bake again for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/31743/russian-cherry-teacakes"},{"id":"31733","title":"Italian Parmesian Croutons for Soups","ingredients":"spices, basil, dried
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"preheat oven to 350F
using a pastry brush .. brush a thin layer of olive oil on cookie sheet, or foil/parchment lined cookie sheet.
spread out bread cubes in a single layer.
brush top of cubes with more olive oil in a thin layer.
using a shaker or as I do( use my sifter) and sprinkle cheese all over the bread cubes.
toss bread cubes in pan to get the rest of parm onto cubes.. replace in single layer..
bake 15-20 minutes tossing every 5 minutes.
until cubes are crispy andd browned nicely or till desired doneness..
let cool and serve on soup.
or store in air tight container.
enjoy!","url":"https://recipe.bluelayer.org/recipe/31733/italian-parmesian-croutons-for-soups"},{"id":"31726","title":"How to Make Domino Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat your oven to 350 F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla and combine.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Mold onto a surface dusted with flour and shape into a flat disk.
Wrap the disk in plastic and chill for 2 hours.
Roll the dough 1/2-inch thick and cut with sharp knife into rectangles that are about 2 long and 1 wide.
Use a candy stick to make Domino dots and the back of the knife to create the indentation in the middle.
See photo or related blog link for step-by-step.
Place the cookies on an un-greased baking sheet.
Bake for 12-15 minutes or until the edges begin to brown barely.
Remove from oven and move cookies to a cooling rack.
Allow to cool to room temperature.
Once cool, melt your chocolate in a glass bowl in the microwave at 30 second intervals, stirring in between.
Using a candy stick put little drops of chocolate on the domino holes.
Let them dry and you are ready to play (or eat)!","url":"https://recipe.bluelayer.org/recipe/31726/how-to-make-domino-cookies"},{"id":"31721","title":"Strawberry Basil Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
strawberries, raw
spices, basil, dried","directions":"Preheat oven to 425 F.
In a large bowl, mix together flour, rolled oats, sugar, baking powder and salt.
Set aside.
In a separate bowl, whisk together butter, yogurt, milk and vanilla.
Add yogurt mixture into dry ingredients and stir until just combined.
Fold in chopped strawberries and basil.
Line a cookie sheet with parchment paper.
Scoop 1/3 cup balls of dough onto the baking sheet, evenly spaced.
Bake for about 15 minutes or until tops are lightly browned.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31721/strawberry-basil-scones"},{"id":"31691","title":"Safe to Eat Cookie \"dough\" Balls","ingredients":"peanut butter, smooth style, without salt
milk, canned, condensed, sweetened
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, stir together the peanut butter, condensed milk and sugar.
Stir in chocolate chips.
Roll into 1 1/2 balls.
Layer in a freezer-safe container, separating layers with wax paper.
These are best eaten 2-3 minutes after pulling them from the freezer.
These \"dough\" balls are safe and ready to eat immediately, but they're best frozen!","url":"https://recipe.bluelayer.org/recipe/31691/safe-to-eat-cookie-dough-balls"},{"id":"31685","title":"Pumpkin Breakfast Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
pumpkin, raw
egg substitute, powder
syrup, maple, canadian","directions":"Preheat oven to 325 degrees.
Spray 2 large baking sheets with non-stick butter cooking spray, set aside.
Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.
Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
Scoop 1/2 cup + 1 tablespoons dough onto baking sheet.
Flatten with moist spatula or fork.
Continue with the rest of the dough.
Bake 18-20 minutes or until browned on bottom and dark on top.
Yield=6 Big Cookies @ 3Pts.
; 4 @ 5Pts.
; 10 @ 2Pts.
; 12-30 cookies @ 1 Pt.ea.
(30 cookies from this recipe would be quite small).","url":"https://recipe.bluelayer.org/recipe/31685/pumpkin-breakfast-cookies"},{"id":"31680","title":"Cookie Dough for the Freezing","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Put your dry ingredients in together and the flavoring.
Cut in the butter.
Make sure your elbow grease factor is in fine tune condition and then go to town.
Continue to work it and knead it until it is like a cookie dough.
Now you can either place small balls into your favorite partially thawed ice cream or you can eat it now.
I usually put the dough in small amounts in french vanilla ice cream and then re-chill it.
Of course since this is a real simple fix for cookie dough you could add chocolate chips or whatever and make cookies.
By these measures there won't be much but you can alter it.","url":"https://recipe.bluelayer.org/recipe/31680/cookie-dough-for-the-freezing"},{"id":"31669","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 375 degrees F.
Spray cookie sheet with cooking spray or grease well.
Combine first 5 ingredients (flours-salt) in a large bowl.
Cut in butter with two knifes until butter is pea-sized.
Stir in buttermilk.
Stir in raisins.
Turn dough out onto floured bread board.
Knead for one minute and shape into a large round disk.
Cut and\"X\" in th top and place on prepared pan.
Bake 45- 55 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/31669/irish-soda-bread"},{"id":"31664","title":"Oatmeal Flatbread","ingredients":"sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats","directions":"In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log.
cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.","url":"https://recipe.bluelayer.org/recipe/31664/oatmeal-flatbread"},{"id":"31652","title":"Foolproof Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
potatoes, raw, skin","directions":"Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
combine hot water and 7 cups whole-wheat flour in mixer.
Mix on low speed until well blended.
Add salt, oil, and honey.
Continue to mix until well blended.
Add 1 more cup wheat flour and potato flakes or oatmeal.
Add yeast mixture.
(Can also use instant yeast without water).
Blend thoroughly.
-The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
).
-If using white wheat, there is no need to use white flour.
If using red wheat, then definitely use the white flour for a lighter bread.
I usually knead on low for 10 minutes.
oil hands and mold into 4 loaves on oiled counter.
Place in oiled pans (pam works too) and let rise just to the top of the pans.
(if it rises too much it will create an air bubble underneath the crust).
Bake at 350 for 35-40.
-I tend to only bake for 30-35 minutes.
Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
Remove from pans to cool.
brush tops with butter.","url":"https://recipe.bluelayer.org/recipe/31652/foolproof-wheat-bread"},{"id":"31651","title":"Birthday Bones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk.
Stir in the flour mixture until well blended.
Turn out dough onto a lightly floured surface and knead until smooth.
Roll out to 1/4 inch thickness and cut into shapes using cookie cutters.
Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31651/birthday-bones"},{"id":"31648","title":"Puppy Cookies (For Dogs)","ingredients":"peanut butter, smooth style, without salt
soup, chicken broth or bouillon, dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375F
Mix all ingredients and knead dough for a few minutes.
If you need more flour add as needed to get a consistent easy to handle dough.
Roll dough to 1/4\" and use a cookie cutter to make shapes or cut as desired.
Bake for 15 minutes, let cool and treat away!","url":"https://recipe.bluelayer.org/recipe/31648/puppy-cookies-for-dogs"},{"id":"31646","title":"Three-Way Shortbreads","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In a large mixing bowl stir together the flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Form mixture into a ball and knead until smooth.
Follow the directions below for any desired shape.
SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
For scalloped edge, with forefinger and thumb of the other hand.
Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
Do not seperate wedges.
Prick each wedge with a fork, making a design.
Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
While warm, re-cut wedges.
Remove from pan; cool on a wire rack.
THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Using your thumb, press an indentation in the center of each cookie.
Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
Cool completely, then remove cookies from cookie sheet.
PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture.
Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325F (160C) oven for 23 to 25 minutes.
While warm, cut into 16 2 1/4 inch squares.
Cut each square diagonally to make triangles.
Cool in pan.
Drizzle with Vanilla Icing.
VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/31646/three-way-shortbreads"},{"id":"31628","title":"No Eggs or Butter Necessary! Pancake Mix Based Ginger Cookies","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
sugars, granulated
oil, olive, salad or cooking
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together all the ingredients and mix well.
Add in the ginger.
Add in the olive oil and mix well.
If it's hard to mix because of the dryness, add in the milk bit by bit.
Preheat your oven to 170C.
Pour the batter into a plastic bag and then roll the dough out till it's about 5 mm thick.
You can cut the dough by pressing down with a cookie cutter onto the bag.
You can also cut the dough by pressing down with the backside of a knife.
Take the dough out of the plastic bag and arrange it on top of a baking tray lined with parchment paper.
Bake for 15 minutes at 170C.
Feel free to adjust the baking time based on your oven so that the cookies don't burn.","url":"https://recipe.bluelayer.org/recipe/31628/no-eggs-or-butter-necessary-pancake-mix-based-ginger-cookies"},{"id":"31624","title":"Oatmeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
oil, canola
salt, table
sugars, brown
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Place all the ingredients ( except the fruit ) into the pan of the bread machine.
Select manual or dough.
About 10 minutes before the end of the kneading cycle, check dough and adjust its consistency as necessary with aditional flour or water.
Finished dough should be soft and supple.
Add the raisins about 3 minutes before the end of the final kneading cycle.
When the machine beeps, transfer the dough to a lighly oiled surface and shape it into a log ( about 13\" long).
Place the log in lighthly greased cookie sheet, cover the dough with a towel and allow it to rise for about 1 to 1 1/2 hours.
Bake the bread in a preheated 350 degrees F oven for 30 to 35 minutes.
If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/31624/oatmeal-bread"},{"id":"31599","title":"Zwieback Cottage Cheese Torte Recipe","ingredients":"cookies, graham crackers, plain or honey, lowfat
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
butter, without salt","directions":"Preheat oven to 325","url":"https://recipe.bluelayer.org/recipe/31599/zwieback-cottage-cheese-torte-recipe"},{"id":"31572","title":"Frozen Mud Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
ice creams, chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Mix cookie crumbs and sugar, add butter, mix well.
Press into bottom and up sides of 9in pie plate.
Carefully spoon half the ice cream into crust.
Drizzle with half the chocolate syrup.
Swirl with a knife.
Carefully top with remaining ice cream.
Drizzle with remaining syrup.
Swirl with a knife.
Cover and freeze until serving.","url":"https://recipe.bluelayer.org/recipe/31572/frozen-mud-pie"},{"id":"31567","title":"Valentines Day Linzer Heart Cookies","ingredients":"nuts, almonds
salt, table
sweetener, syrup, agave
oil, olive, salad or cooking
vanilla extract
jams and preserves, apricot","directions":"In a large bowl, combine almond flour and salt.
In a smaller bowl, combine grapeseed oil, agave and vanilla.
Stir wet ingredients into dry.
Chill dough in freezer for 30 minutes.
Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick.
Use a cookie cutter to cut out 2 hearts of the same size.
Take a smaller heart cookie cutter to cut out the center of one of the hearts.
Press your thumb into the solid heart to make an indentation, then fill this spot with jam.
Place the hollow heart on top of the jam covered heart.
Bake hearts at 350 degrees on a parchment lined baking sheet for 5-7 minutes until brown around the edges.
Cool and Serve.","url":"https://recipe.bluelayer.org/recipe/31567/valentines-day-linzer-heart-cookies"},{"id":"31560","title":"Rum Candied Chestnuts","ingredients":"butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
nuts, chestnuts, european, dried, peeled","directions":"Melt butter in a frying pan over medium heat; add sugar and stir until well blended.
Stir in rum bring to a boil and simmer for 3-5 minutes.
Add chestnuts and stir until coated with the caramel mixture.
Line a cookie sheet with parchment paper, place individual chestnuts on paper and cool for about 1 hour, until coating has hardened.
Serve as a delicious Holiday snack, or a unique addition to your favorite salad!","url":"https://recipe.bluelayer.org/recipe/31560/rum-candied-chestnuts"},{"id":"31551","title":"Vanilla Wafer Or Chocolate Cookie Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt","directions":"Crush cookies in plastic bag with rolling pin.
Mix all ingredients and press into pie plate.
Refrigerate45 min or possibly bake at 375 degrees for 8 min.","url":"https://recipe.bluelayer.org/recipe/31551/vanilla-wafer-or-chocolate-cookie-crust-recipe"},{"id":"31541","title":"Low-Cal Brown Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat","directions":"Preheat oven to 400F Grease cookie sheet with nonstick spray.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine all ingredients except yogurt; mix well.
Make a well in the center of the flours; add 1 cup yogurt.
Stir just until moistened.
On a lightly floured surface, gently knead until dough holds its shape.
Place on greased cookie sheet; pat out into 7 inch circle.
Brush with 2 Tablespoons yogurt.
Bake at 400F for 12-14 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/31541/low-cal-brown-scones"},{"id":"31537","title":"Curry Pea Salad With Almonds","ingredients":"peas, green, frozen, unprepared
onions, spring or scallions (includes tops and bulb), raw
nuts, almonds
water, bottled, generic
salad dressing, mayonnaise, regular
spices, curry powder","directions":"Preheat oven to 350 degrees and toast almonds on a cookie sheet (about 10 min).
Let cool and then chop.
Combine FROZEN peas, green onions, 3/4 of the almonds, and water chestnuts.
In a separate bowl combine and mix the mayonnaise and curry powder.
Fold mayonnaise mixture into the peas.
Add salt and freshly ground black pepper to taste.
Add the remaining almonds right before you serve.","url":"https://recipe.bluelayer.org/recipe/31537/curry-pea-salad-with-almonds"},{"id":"31524","title":"Apple and Honey Scones with Sweet Cinnamon Topping","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
wheat germ, crude
apples, raw, with skin
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
honey
leavening agents, baking soda
wheat germ, crude
spices, cinnamon, ground
sugars, granulated","directions":"Heat oven 400F (200C).
Lightly spray large cookie sheet with non-stick cooking spray or grease lightly.
Combine flour, wheat germ, baking powder, spices, baking soda and salt.
Turn dough out onto lightly floured surface; knead gently 5 to 6 times.
Pat dough into 9-inch circle.
Mix together topping ingredients.
Sprinkle over dough.","url":"https://recipe.bluelayer.org/recipe/31524/apple-and-honey-scones-with-sweet-cinnamon-topping"},{"id":"31517","title":"Apricot Leather","ingredients":"lemon juice, raw
apricots, dried, sulfured, uncooked
sugars, granulated","directions":"Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan.
Cook over medium heat until sugar has dissolved.
Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap.
Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky.
Once dry, you can cut it into strips and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/31517/apricot-leather"},{"id":"31512","title":"Mexican Wedding Cookies Ii","ingredients":"sugars, powdered
butter, without salt
nuts, pecans
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Preheat oven to 350F (180C).
Grease cookie sheets.
In large bowl with mixer at medium speed, beat together 1 cup of the sugar, butter, pecans and vanilla.
With spoon stir in flour.
Shape dough into 1-inch balls, flatten slightly.
Place on cookie sheets about 1 inch apart.
Bake 12 to 15 minutes or until done but not browned.
Cool 5 minutes on cookie sheets.
In small bowl, mix remaining 1/2 cup sugar and cinnamon.
Gently toss each cookie in cinnamon mixture; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/31512/mexican-wedding-cookies-ii"},{"id":"31488","title":"Cheddar Cheese Krispies","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
sauce, ready-to-serve, pepper, tabasco
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream butter and cheese together until well blended.
Add Flour, salt and Tabasco and knead until well blended.
Knead in the Rice Krispies.
Make tiny balls out of teaspoon amounts of dough.
Place on an ungreased cookie sheet and press down with fork until each teaspoon of dough is round and approximately 1/4 inch thick.
Bake in preheated oven at 400F for 10 to 12 minutes.
Remove to rack to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/31488/cheddar-cheese-krispies"},{"id":"31478","title":"Vegan Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
syrup, maple, canadian
molasses
vanilla extract
oil, canola
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (176C).
In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Makes 8-10 large cookies.","url":"https://recipe.bluelayer.org/recipe/31478/vegan-chocolate-chip-cookies"},{"id":"31474","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
honey
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy.
Stir in the sifted ingredients alternating with the milk and vanilla.
Cover dough and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Divide the chilled dough iinto quarters.
On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle.
Divide into rectangles using a knife.
Place rectangles ointo ungreased cookie sheets.
Mark a line down the center of each one, and prick with a fork.
For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
Bake for 13 to 15 minutes in the preheated oven.
Remove from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31474/honey-graham-crackers"},{"id":"31471","title":"Ricardos Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400F / 200C .
Oven rack in middle position.
Line a cookie sheet with parchment or baking paper.
Using a food processor- combine the flour, sugar, baking powder and salt.
Add the butter and pulse until all of the butter pieces are pea sized.
Add the buttermilk and pulse just long enough to moisten the flour.
Transfer the scone mixture to a bowl and fold in the cranberries.
Do not overmix.
On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick.
Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
Arrange the scones on the baking sheet, leaving space between each one.
Glaze- brush the scones with buttermilk and sprinkle with sugar.
Bake until golden brown, 15 - 20 minuts.
Let cool on a rack until ready to serve.
You can freeze the scones.","url":"https://recipe.bluelayer.org/recipe/31471/ricardos-cranberry-scones"},{"id":"31470","title":"Sausage Cheese Balls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
onions, raw
celery, raw
spices, garlic powder","directions":"Preheat oven to 375 degrees F (190 degrees C).
Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder.
Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31470/sausage-cheese-balls"},{"id":"31441","title":"Pizza Dough - Dad's Famous Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix together 2 cups of warm water and yeast.
Wait a few minutes and then stir it.
In a separate bowl, mix together salt, sugar, and olive oil.
Add the yeast and stir.
Add 2 cups of bread flour and stir with a whisk.
It will be like batter.
Once it is creamy, begin adding more flour (1 cup at a time).
Add flour until the flour makes a sticky dough.
When the dough is so thick that you can't mix it anymore begin kneading it with your hands (adding more flour if needed) for 5-10 minutes.
Cut the dough in half and form into 2 balls.
Place the balls onto a greased cookie sheet.
Cover loosely with syran wrap that is either sprayed or wiped down with oil to prevent sticking.
Put it in the fridge for 2-9 hours (5-9 hours is ideal).
When you're ready to use the dough, preheat the oven to 425.
Remove from refrigerator and roll out on floured surface.
Place on greased cookie sheet and top with your favorite sauce, cheese, and veggies.
Bake at 425 for 16-18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31441/pizza-dough-dads-famous-recipe"},{"id":"31422","title":"Festive Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter, gradually beat in sugar.
Add and beat in flour a part at a time.
Wrap dough in wax paper and chill.
Preheat oven to 300 degrees F (150 degrees C).
Allow dough to warm slightly; knead for 1 minute.
Roll out dough on lightly floured board to 1/4 inch thickness and cut with cookie cutters.
Decorate as desired.
Bake in preheated oven 14-20 minutes.","url":"https://recipe.bluelayer.org/recipe/31422/festive-shortbread"},{"id":"31418","title":"Chocolate Covered Pretzel Peanut Butter Cookie Dough Truffles","ingredients":"peanut butter, smooth style, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, granulated
pretzels, soft, unsalted","directions":"Combine peanut butter, maple syrup, and coconut sugar in a small bowl and stir until combined.
Add the crushed pretzels and mix to combine.
Roll the dough into small balls, about 1/2 inch but no bigger than 3/4 inch.
Place on a plate and chill.
In a small dish, melt your chocolate.
Remove the chilled balls from the freezer and dip or spoon the chocolate over the truffles.
Top the truffles with the pretzel peanut mixture.
Carefully place back on the plate or into a mini muffin liner.
Repeat for all the other truffles.
Chill for 15 minutes or until chocolate has set.
Note: If your dough is a bit too wet to handle, add a bit more crushed pretzels to the mix or allow to chill before rolling out.","url":"https://recipe.bluelayer.org/recipe/31418/chocolate-covered-pretzel-peanut-butter-cookie-dough-truffles"},{"id":"31311","title":"Mustard Focaccia Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order listed above and select dough cycle.
When the dough is done, remove dough from pan, roll out on a greased cookie sheet and let it rise till it doubles or around 10-15 minutes.
Bake at 400F for 15-18 minutes.","url":"https://recipe.bluelayer.org/recipe/31311/mustard-focaccia-bread"},{"id":"31300","title":"Crispy Orange Coconut Balls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
orange juice, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line cookie sheet with wax paper.
Beat frosting and sifted confectioners' sugar in large bowl until well-blended.
Beat in orange extract.
Stir in rice cereal.
Using tablespoon or 1-ounce cookie scoop, shape mixture into balls and place on cookie sheet.
Cover and refrigerate for 20 minutes, or until slightly firm.
Roll balls in coconut to coat.
Cover and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/31300/crispy-orange-coconut-balls"},{"id":"31276","title":"De' Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table","directions":"Pour warm water into a bowl, The water should be about 85 to 115F--test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about 8 minutes.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Show it who's boss and punch it down.
That's right, give it a good smack so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
You can punch the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
You're now ready for the next step:
Rolling out the dough!
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push.
You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel.
This allows the weight of the dough to stretch it.
Once the dough is about 1/2\" thick all the way around, use a rolling pin to flatten it out to about 1/4\" thick.
I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough.
This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400F oven until the crust is light brown.
About 15 minute
Bake on either baking stones or on a cookie sheet or a pizza pan.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/31276/de-best-pizza-dough"},{"id":"31274","title":"Biscuit Bites","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
sauce, salsa, ready-to-serve
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Heat oven to 425.
Generously grease a large cookie sheet.
In a large bowl, combine flour and cheese and mix well.
Add salsa, margarine and water and stir just until blended.
Knead dough gently on lightly floured surface just until smooth.
Press or roll out dough to 12- x 6-inch rectangle.
Cut into 2- x 1-inch strips with sharp knife or pizza cutter.
Place strips about 1/2 inch apart on greased cookie sheet.
Bake for 11 to 13 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/31274/biscuit-bites"},{"id":"31269","title":"Bitter Chocolate Mounds Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat chocolate in heavy pan over low heat, stirring constantly.
Add in the raisins and cereal; stir to coat.
Drop by Tbsp.
onto cookie sheet covered with waxed paper making 30 mounds.
Refrigeratein refrigerator.
Once chilled, these may be kept at room temperature.
Yield: 30 pcs.
Serving size: 2 pcs.
Exchange: 1 fruit and 1 fat.","url":"https://recipe.bluelayer.org/recipe/31269/bitter-chocolate-mounds-recipe"},{"id":"31267","title":"Aunt Martha's Ginger Snaps Recipe","ingredients":"butter, without salt
spices, ginger, ground
sugars, granulated
leavening agents, baking soda
molasses
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cream butter; add in sugar, and cream till smooth.
Add in molasses.
Sift flour with ginger, soda and salt.
Add in to first mix.
Form into balls the size of a small walnut.
Place on greased cookie sheets.
Flatten with the back of a Tbsp.. Bake at 375 degrees about 10 min.
Makes about 6dozen.
Helen Jolly","url":"https://recipe.bluelayer.org/recipe/31267/aunt-marthas-ginger-snaps-recipe"},{"id":"31258","title":"Cashew Butter Crunch Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
tofu, raw, regular, prepared with calcium sulfate
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Preheat oven to 350F.
Line cookie sheets with parchment or wax paper.
Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
Put tofu in another large bowl; whisk until smooth.
Add cashew butter, margarine, agave nectar and vanilla; stir to blend well.
Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
Bake cookies about 10 minutes, or until bottoms are golden brown.
Transfer cookies to rack to cool.","url":"https://recipe.bluelayer.org/recipe/31258/cashew-butter-crunch-cookies"},{"id":"31257","title":"Celery Salt","ingredients":"celery, raw
salt, table","directions":"Rinse well, all saved celery leaves and pieces.
Shake as much water off as possible, and dry with paper towels.
Turn oven on to 350 degrees.
When at temp, turn it off.
Put celery pieces and leaves on cookie sheet and put in oven.
Leave in closed over about 6-8 hours.
Check for dryness.
You can also use a dehydrator if you have one, or just leave them out on a plate between paper towels for a few days.
Take dried celery and put in grinder and grind until powder stage.
Pour in bowl and add salt.
I don't add as much as commercial brand celery salt.
I live a stronger celery taste to mine.
You can also use celery seeds and grind them up if you want.
Mix celery and salt together to your taste for saltiness.
I usually use about 4 parts ground celery to 2 parts salt.
Sea salt makes it saltier, to me, so I cut it back to 4 parts and 1-1/2 parts sea salt.","url":"https://recipe.bluelayer.org/recipe/31257/celery-salt"},{"id":"31242","title":"Easy 30-Minute Pizza Dough II","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 3-4 little pizzas out of this amount of dough; it's thicker than my other pizza dough recipe.","url":"https://recipe.bluelayer.org/recipe/31242/easy-30-minute-pizza-dough-ii"},{"id":"31234","title":"Candied Pecans","ingredients":"nuts, pecans
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
salt, table
vanilla extract","directions":"Preheat oven to 375 degrees.
Spread pecan halves on a cookie sheet and toast for 5 minutes, stirring once.
While pecans are toasting, butter sides of a 2 quart saucepan.
Combine water and next 3 ingredients in saucepan.
Heat and stir until sugar dissolves and mixture comes to a boil.
Continue to cook while stirring constantly, until the mixture comes to soft ball stage (236 degrees).
Remove from heat and beat by hand for 1 minute or until mixture begins to get creamy.
Add vanilla and warm nuts to sugar mixture and spread on a cookie sheet.
Acting quickly, use two forks to separate the pecans so that they do not clump together as they cool.","url":"https://recipe.bluelayer.org/recipe/31234/candied-pecans"},{"id":"31224","title":"Dutch Ice Box Cookies","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
leavening agents, baking soda
nuts, walnuts, english
salt, table","directions":"Cream the butter with the sugar.
Stir in the sour cream, flour, cinnamon, nutmeg, cloves, salt and chopped nuts.
Mix well and form into logs.
Wrap logs with plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Slice cookies into 1/4 inch rounds and bake at 375 degrees F (190 degrees C) for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/31224/dutch-ice-box-cookies"},{"id":"31220","title":"Skinny Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
sugars, brown
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F. In a large bowl combine the flour, baking powder, salt, vanilla extract, and sugar and mix well.
Stir in the peanut butter and applesauce until combined well then fold in chocolate chips.
If the mixture is a little sticky for handling try refrigerating it for 30 minutes to an hour to help firm it up.
Drop the dough onto a greased baking sheet by the tablespoon-sized scoop, spacing each about 2 inches apart.
Bake them for about 8-10 minutes or until they are golden brown.","url":"https://recipe.bluelayer.org/recipe/31220/skinny-chocolate-chip-cookies"},{"id":"31219","title":"Nutter Butter Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
nuts, almonds","directions":"Grind or smash Nutter Butter cookies into smithereens.
Using a food processor works best.
Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
Melt the almond bark in crock pot or double boiler.
(Add wax or shortening to help it smooth).
Dip the balls in chocolate and let cool on wax paper or parchment paper.","url":"https://recipe.bluelayer.org/recipe/31219/nutter-butter-peanut-butter-balls"},{"id":"31216","title":"Star Anise Lace Cookies","ingredients":"spices, anise seed
sugars, granulated
butter, without salt
vinegar, balsamic
wheat flour, white, all-purpose, unenriched","directions":"In an electric coffee/spice grinder finely grind star anise.
In a 1- to 1 1/2-quart heavy saucepan bring anise, sugar, butter, and vinegar to a boil over moderate heat, stirring, and boil 1 minute.
Remove pan from heat and stir in flour and a pinch salt until mixture is smooth.
Cool dough to room temperature.
Form and bake cookies as directed at below.
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets.
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden.
Transfer parchment with cookies to racks to cool.
Cool baking sheets and line with fresh parchment between batches.","url":"https://recipe.bluelayer.org/recipe/31216/star-anise-lace-cookies"},{"id":"31213","title":"Paleo Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, combine almond flour, salt, and baking soda.
Pulse in butter, vanilla, and maple syrup until dough forms.
Remove blade from processor and stir in chocolate by hand.
Scoop dough 1 level tablespoon at a time onto a parchment-lined baking sheet.
Press balls of dough down gently.
Bake at 350 degrees F for 710 minutes.
Cool for 15 minutes (do not handle prior or cookies will break).
Serve.","url":"https://recipe.bluelayer.org/recipe/31213/paleo-chocolate-chip-cookies"},{"id":"31208","title":"Mini Parmesan Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet.
In a small saucepan, melt butter over low heat.
In a large bowl, combine flour, salt and cheese.
Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine.
Add water in small amounts until dough pulls together.
Knead dough on a lightly floured surface until smooth and press out to 3/4 inch thickness.
Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter.
Place rounds on prepared tray and sprinkle lightly with cayenne pepper.
Bake in preheated oven for 10 to 12 minutes.
Handle scones gently until complete cool.","url":"https://recipe.bluelayer.org/recipe/31208/mini-parmesan-scones"},{"id":"31190","title":"Danescook Cookie Mold Classic Shortbread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F In a medium mixing bowl, cream butter, sugar and vanilla.
Add 2 cups flour and mix until dough is smooth.
If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
Spray cookie mold lightly with vegetable pan spray.
Flour mold, shake out excess.
Firmly press dough into mold, making sure dough is even.
Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
Cool in mold 15 minutes.
Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack.
Makes 4 cookies.
Note:For Cookies Press dough in mold and bake flowing recipe directions.
For best results, bake in mold.
For easier handling, place mold on a cookie sheet before baking.
If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet.
To unmold after cooling, run knife blade on the edge of mold and release.
For Candy: Freeze mold at least 20 minutes before molding candy.
Melt Chocolate or confectionery coating as directed on package.
Fill mold cavity to top; freeze approximately 10 minutes to set and release.
For Rolled fondant: It's easy to create a fondant \"plaque\" to add dimension to any type of cake.
Press fondant paste lightly into cavity, then release.
Cool mold completely before washing.
To clean hand wash in warm soapy water; rinse thoroughly.","url":"https://recipe.bluelayer.org/recipe/31190/danescook-cookie-mold-classic-shortbread"},{"id":"31189","title":"Homemade Caramels :)","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half.
Then gradually stir in 1 more cup of cream.
Stir frequently as mixture begins to thicken.
then constantly stir as it darkens.
Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
Put in refrigerator until they begin to set and take out.
When cold, cut into squares.
Wrap individually in small pieces of saran wrap.","url":"https://recipe.bluelayer.org/recipe/31189/homemade-caramels"},{"id":"31183","title":"Peanut Butter Candy Corn Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
egg substitute, powder
corn, sweet, white, raw","directions":"Preheat oven to 375 F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, add flour, baking soda and salt.
Stir well and set aside.
In a large mixing bowl, add brown sugar, granulated sugar, peanut butter, butter and vanilla extract.
Beat until combined.
Add the egg and beat until blended.
Gradually add in the flour mixture and mix until just combined.
Fold in the candy corn.
Scoop about 2 tablespoon sized scoops of cookie dough onto prepared pans, spacing them about 2 inches apart.
Slightly, flatten cookies with a fork or the back of a spoon.
Note: These cookies will spread and flatten out.
Bake for 8 minutes or until the bottom of cookies are lightly brown.
Remove baking sheets from oven and set on a rack.
Let cookies cool on baking sheets for two minutes then place them onto a cooling rack.
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/31183/peanut-butter-candy-corn-cookies"},{"id":"31169","title":"Sand Tarts","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated","directions":"Beat butter in large bowl until light.
Beat in 1/2 cup confectioner's sugar and vanilla.
Add flour and mix until just blended.
Stir in nuts.
Shape dough into a ball, then flatten into a disc.
Wrap in plastic wrap and refrigerate until cold.
Preheat oven to 325 degrees F (170 degrees C).
Line cookie sheets with parchment paper.
Shape dough into 1 inch balls.
Place on prepared sheets, spacing evenly.
Bake about 20 minutes, or until firm and lightly colored.
Sift 1/4 cup confectioners' sugar into a bowl.
Transfer cookies to confectioners' sugar while still warm and roll gently to coat.
Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing).
Let stand 5 minutes in the bag.
Transfer to rack and cool.","url":"https://recipe.bluelayer.org/recipe/31169/sand-tarts"},{"id":"31166","title":"Spooky Shortbread Tombstones","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15-20 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate tombstones with crosses and RIP or other writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/31166/spooky-shortbread-tombstones"},{"id":"31152","title":"Polvorones - Mexican Cookies","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, granulated
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
salt, table","directions":"In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy.
Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
In another bowl, stir together the flour, nuts, and sea salt.
Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated.
The dough will be crumbly.
Transfer the dough to a large sheet of plastic wrap and press the dough into a ball.
Wrap and then refrigerate for 1 - 2 hours.
Position a rack in the upper third of the oven and preheat the oven to 325F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls.
Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl.
When the cookies are ready, remove the baking sheet from the oven.
While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar.
Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/31152/polvorones-mexican-cookies"},{"id":"31149","title":"Grammy Sharon's Chocolate No-Bake Cookies","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder.
Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes.
Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes.
Remove saucepan from heat; stir in vanilla extract.
Fold oats into mixture until thoroughly mixed.
Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/31149/grammy-sharons-chocolate-no-bake-cookies"},{"id":"31148","title":"Cranberry Noel Cookies","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add milk, vanilla, and salt.
Beat until just combined.
Gradually add flour, cranberries, and pecans.
Mix on low speed until fully combined.
Divide dough in half.
Shape each half into 8-inch logs, about 2 inches in diameter.
Roll logs in coconut, pressing lightly to coat the outside of logs.
Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees F.
Using a sharp knife, cut logs into 1/4-inch thick slices.
Transfer to ungreased baking sheets, about 1 1/2-inches apart.
Bake until edges are golden, about 12 minutes.
Transfer to a wire rack to cool.
Store for up to 2 weeks in an airtight container.
Hide from kids!","url":"https://recipe.bluelayer.org/recipe/31148/cranberry-noel-cookies"},{"id":"31145","title":"Lemon and Rosemary Chicken Stuffing Mix","ingredients":"wheat flours, bread, unenriched
spices, thyme, dried
spices, rosemary, dried
onions, raw
salt, table
lemon juice, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the dried ingredients together and then add the liquids.
Dehydrate the mix before packaging.
Lay stuffing mix on cookie sheet and bake at 200 degrees F. for 20 minutes.
Remove from the oven and let cool for 1 hour.
Store in a container labeled with name and date.
Shelf Life: 5 months.","url":"https://recipe.bluelayer.org/recipe/31145/lemon-and-rosemary-chicken-stuffing-mix"},{"id":"31140","title":"Crushed Walnut Icebox Cookies","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
Form into two rolls.
Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
Cut rolls into thin slices the same width.
Bake at 350 degrees Fahrenheit for 5 minutes.
After cookies are cooled, roll in sugar and crushed walnuts.","url":"https://recipe.bluelayer.org/recipe/31140/crushed-walnut-icebox-cookies"},{"id":"31139","title":"Cinnamon Sugar Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
wheat flour, white, cake, enriched
butter, without salt
spices, cinnamon, ground
sugars, granulated
spices, cinnamon, ground","directions":"heat oven to 350*.
in large bowl, combine all ingredients.with fork.stir together until soft dough forms.
press evenly on bottom of 2 9\" shortbread molds --
prick all over with fork --
bake for 20-30 minutes.
loosen edges of shortbread from pan -- with butter knife.
invert onto wooden board.
in a small bowl -- combine topping ingredients and sprinkle over shortbread.
cut into wedges.","url":"https://recipe.bluelayer.org/recipe/31139/cinnamon-sugar-shortbread-cookies"},{"id":"31138","title":"Spiced Holiday Pralines","ingredients":"sugars, granulated
syrup, cane
nuts, pecans
butter, without salt
vanilla extract
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water.
Stir over medium heat until sugar dissolves and mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
Remove saucepan from heat and immediately stir in butter, vanilla extract and spices.
Allow mixture to cool for 10 minutes.
Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm).
The pecans will break up a bit.
Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet).
Use a spatula to flatten each praline.
Let cool completely and store in a tin, creating separate layers with wax paper.","url":"https://recipe.bluelayer.org/recipe/31138/spiced-holiday-pralines"},{"id":"31074","title":"Chocolate-Dipped Almond-Pistachio Macaroons","ingredients":"sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
egg, white, raw, fresh
salt, table
candies, semisweet chocolate","directions":"Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
Add flour and blend 1 minute.
Transfer to a large bowl and mix in pistachios.
In a separate bowl, beat egg whites and salt until stiff but not dry.
Fold nut mixture into whites in 4 additions (batter will be thick).
Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
Melt chocolate over double-boiler or in microwave, stirring until melted.
Dip each cookie halfway into chocolate, shaking off excess.
Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
(Can be made 3 days ahead.
Store between sheets of waxed paper in airtight container and refrigerate.)
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/31074/chocolate-dipped-almond-pistachio-macaroons"},{"id":"31069","title":"Austrian Rugelach Cookies","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
marmalade, orange
sugars, brown
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Beat the butter with the cream cheese with an electric mixer until fluffy.
Add the flour and using hands make a thick dough.
Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles.
Coat with marmalade and sprinkle with the sugar mixture.
Roll each triangle up, starting from the wide side, to make crescents.
Bake at 360F for 25-30 minutes.
Dust, if desired with icing sugar, when they are still hot.","url":"https://recipe.bluelayer.org/recipe/31069/austrian-rugelach-cookies"},{"id":"31061","title":"Weightlifter's Protein Cookies","ingredients":"beverages, protein powder whey based
oats
sugars, granulated
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"Mix all the incredients.
Use about tablespoon of mixture per cookie, pat down.
Bake for about 10 minutes in 200 C/400 F oven.","url":"https://recipe.bluelayer.org/recipe/31061/weightlifters-protein-cookies"},{"id":"31055","title":"Breadbeckers Whole Wheat English Muffins","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry
butter, without salt
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking","directions":"In a large bowl, combine water, milk, honey and salt.
Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
Cover and let the \"sponge\" rise in a warm place for about 1 hour.
Beat in the softened butter.
Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2\" thickness.
Cut into 3-4 inch rounds.
Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
Cook until lightly brown, turning once.
Cool slightly and slice in half.
Toast the halves, if desired.","url":"https://recipe.bluelayer.org/recipe/31055/breadbeckers-whole-wheat-english-muffins"},{"id":"31052","title":"Double Chocolate Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
Line baking sheets with parchment paper, or coat with cooking spray.
Beat sugar and margarine in medium bowl with electric mixer until creamy.
Beat in egg replacer and vanilla.
Combine flour, cocoa powder, baking soda, baking powder and salt in large bowl.
Stir wet mixture into dry mixture; dough will be thick.
Fold in chocolate chips.
Shape dough into 1-inch balls (about 1 Tbs.).
Place 1 1/2 to 2 inches apart on prepared baking sheets, and flatten slightly.
Bake 10 to 12 minutes, or until dry and crisp-looking.
Cool completely before removing to wire rack.","url":"https://recipe.bluelayer.org/recipe/31052/double-chocolate-cookies"},{"id":"31035","title":"Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"Place all ingredients in a double boiler.
Cook over medium heat for ten minutes until chocolate is melted and mixture looks like hot fudge sauce.
Place mixture in bowl and serve with cubes of cake or brownies, ginger or shortbread cookies, or sliced fruit.","url":"https://recipe.bluelayer.org/recipe/31035/chocolate-fondue"},{"id":"31021","title":"Healthy Whole Wheat Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
oil, canola
vanilla extract","directions":"Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
In a medium mixing bowl, combine the flour, baking soda, and sea salt.
Add the chocolate chips.
In a small mixing bowl, whisk together the maple syrup, canola oil and vanilla.
Add the wet ingredients to the dry ingredients in the medium mixing bowl and mix until combined.
Drop a tablespoon-sized amount of the cookie dough onto the baking sheet, leaving a bit of space between the cookies as they will expand.
Continue to drop the dough to make 20 cookies.
Bake for 8-10 minutes, until very lightly golden.","url":"https://recipe.bluelayer.org/recipe/31021/healthy-whole-wheat-chocolate-chip-cookies"},{"id":"31011","title":"Butter-free Sweet Potato and Sesame Scone","ingredients":"sweet potato, raw, unprepared
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel the sweet potato, cut into 1 cm thick sections, then soak in water for 10 minutes.
Put the drained sweet potatoes into a heat-safe container, cover loosely with saran wrap, then microwave until a toothpick can go right through the potatoes (about 6 minutes at 500 watts).
Once the potatoes have become soft, mash them with a fork or potato masher while they are still hot.
It's ok if some clumps remain.
Put the ingredients marked into the bowl with the potatoes then use a rubber spatula to mix together with a cutting motion.
The mixture should once again look clumpy.
Add in the olive or vegetable oil and milk and then press firmly with your hand to form a dough ball.
Take the dough out of the bowl and put onto a board that has been floured (not in the ingredients).
About this time, preheat your oven to 200C.
Spread out the dough from step 5 until it's thickness is about 2 cm then fold over 3 times.
Repeat this process about 8 times.
Finally, spread the dough out to about 2.5 cm thickness and then either cut into the desired shape or use a cookie cutter.
Bake in the oven at 200 celsius for about 20-25 minutes.
When the scones becomes a delicious looking golden brown they are done.
The scones will brown differently depending on your oven so may need to adjust the baking time.
I made these by using a cup to cut out the shape.
They plumped up nicely and turned out quite lovely.
There is a banana version too!","url":"https://recipe.bluelayer.org/recipe/31011/butter-free-sweet-potato-and-sesame-scone"},{"id":"31008","title":"White, Milk, and Dark Chocolate Dessert Cups","ingredients":"candies, semisweet chocolate","directions":"Equipment: 12 or more 6-ounce or 8-ounce glasses 12 or more pieces cellophane, 12 by 12-inches (15 by 15-inches if using 8 ounce cups) 1 to 2 cookie sheets
Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt.
Place the cookie sheet in the refrigerator.
To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass.
Fold it over the rim, stuffing the excess inside the glass.
This will make loose pleats around the glass.
Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it.
Make extra molds in case you have breakage.
Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be.
Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator.
Allow to chill and harden for 1 hour or more.
Remove the glasses from the refrigerator one at a time.
Use a sharp scissors to trim around cellophane just below the rim.
Try to avoid touching the chocolate with your fingers, as it will melt instantly.
Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass.
Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup.
Snip off the excess cellophane.
Place the cup back in the refrigerator for now while you trim the rest of the cups.
Once they're all trimmed, remove them one at a time.
Keep in a covered container to avoid condensation until ready to use.
Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.","url":"https://recipe.bluelayer.org/recipe/31008/white-milk-and-dark-chocolate-dessert-cups"},{"id":"30966","title":"Churros","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated","directions":"Combine flour and salt; set aside.
Bring water to full rolling boil in large saucepan.
Remove from heat.
Add flour mixture; stir until well blended.
Cool 5 min.
Meanwhile, place a medium-size star tip in pastry bag.
(Or, use cookie press fitted with star-shaped attachment.)
Place dough in pastry bag; squeeze 6-inch lengths of dough onto large sheet of wax paper.
Heat oil in large deep skillet on medium-high heat.
Add half of the dough strips; cook 5 min.
or until golden brown, turning occasionally.
Drain on paper towels.
Repeat with remaining dough strips.
Place churros on serving platter; sprinkle evenly with cinnamon sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/30966/churros"},{"id":"30959","title":"Cinnamon Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer.
Bring to a boil over medium heat.
After it boils, stir the mixture occasionally.
Boil the mixture until it reaches 340.
The color should be deep golden brown.
Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon.
Stir in the butter until melted, then the peanuts and baking soda.
Pour the mixture onto an oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).
Let harden, uncovered, in a cool place, 30 to 45 minutes.
Once cool, break the brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30959/cinnamon-peanut-brittle"},{"id":"30949","title":"Flaky Cheddar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, pepper, black
salt, table
leavening agents, baking soda
butter, without salt
yogurt, greek, plain, nonfat
cheese, cheddar","directions":"Preheat oven to 400F.
Line baking sheet with parchment paper, or coat with cooking spray.
Combine flour, baking powder, sugar, pepper and salt in large bowl.
Rub butter into flour mixture with fingers or use two knives to cut into flour mixture until it resembles coarse meal.
Stir in yogurt and cheese.
Shape dough into ball on lightly floured work surface.
Roll out dough to 3/4-inch thickness, and cut into 18 to 20 circles with round cookie cutter or glass.
Place scones 1 inch apart on prepared baking sheet.
Bake 20 minutes, or until golden brown.
Transfer to cooling rack or serving platter.","url":"https://recipe.bluelayer.org/recipe/30949/flaky-cheddar-scones"},{"id":"30945","title":"My Grandmas Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Bring the water to boil.
Add sugar and white syrup.
Add raw peanuts and cook slowly over low heat until hard crack stage (300 degrees -310 degrees F), stirring constantly.
Remove from heat and add butter, baking soda, and vanilla extract.
Stir quickly.
Spread on large, well-buttered cookies sheet.
Place in refrigerator until completely hardened and shiny.
Use a knife to break up the pieces of peanut brittle into shards; it should crack easily.","url":"https://recipe.bluelayer.org/recipe/30945/my-grandmas-peanut-brittle"},{"id":"30912","title":"Stamped Shortbread","ingredients":"butter, without salt
sugars, powdered
cornstarch
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, cornstarch, sugar, salt and vanilla until light and well blended -- about 3 minutes.
Beat or stir in flour until evenly incorporated.
Let the dough stand for 5 minutes, or until firmed up slightly.
Divide the dough in half, place each portion between large sheets of wax paper.
roll out each poriton, 1/3\" thick, check the underside of the dough and smooth out any wrinkles that form.
Stack the rolled portions(paper still attached) on a baking sheet, refrigerate for 30 minutes until chilled and firm -- or freeze for 20 minutes to speed chilling.
preheat oven to 300*.set out several baking sheets.
working with one portion of dough at a time, leaving remainder chilled -- gently peel away, then pat one sheet of wax paper back into place.
Flip the dough over, then peel off and discard the second sheet.
Using a 2/3-3\" fluted, daisy or round cutter or other size and shape.for your stamp -- cut out the cookies.
If at any point the dough softens too much, transfer the paper and cookies to a sheet and rechill --.
Using a spatual, carefully transfer the cookies to baking sheets, spacing 1 1/2\" apart.
Reroll any dough scraps.
Continue cutting out the cookies until all the dough is used.
Bake the cookies, one sheet at a time, upper third of oven for 10 minutes.
Remove the cookies from the oven, using a cookie stamp, press a design into the top of each cookie.
Return cookies to oven and bake for 15-20 minutes more or just tinged with color all over and fairly darker at the edges.
Reverse the sheet from front to back halfway through baking to ensure even browning.transfer cookies to rack and let stand until cookies firm up.
about 10 minutes.
If desired, the designs stamped into the cookies can be highlighted by painting with a color wash.(see below).
Store in an airtight container for up to 2 weeks or freeze up to 2 months.COLOR WASH*** Prepare a wash by adding a drop or two of desired color to a few teaspoons of water.
Make as many different colored washes as desired.
using a small clean artist brush, test each color on a broken cookie to get desired color -- lightly apply the wash over very fine details using small brushes.it is best to add only a light wash and keep colors in pastel range.
let cookies stand 1-2 hours or completely dry -- .","url":"https://recipe.bluelayer.org/recipe/30912/stamped-shortbread"},{"id":"30895","title":"Simple Shortbread--3 Ingredients","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Note: Classic shortbread is wonderful all by itself with it's 3 ingredients.
But, at times, I've used any of the following: 1 teaspoons vanilla/1 teaspoons almond extract/1-2 teaspoons of crushed lavender blossoms/1-2 teaspoons of dried cinnamon basil.
You can also add small amounts of lemon or orange zest to give it another flavour.
Preheat oven to 325 degrees.
In a medium-sized bowl, with a large wooden spoon, cream butter until it is light, about 1 minute.
Add the powdered sugar and blend together well, about 1/2 a minute.
Stir in the flour by 1/3rds, until well combined, about 1 minute total.
Dump contents onto work surface and knead for 1-2 minutes.
Initially, it will feel almost TOO buttery, but after 1/2 a minute or so, it will begin to feel very smooth and glisten-y and hold together beautifully.
If using a shortbread pan, coat pan with Pam or Wilton's Cake Release.
Pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
Press this dough circle into the shortbread pan, gently flattening it out until it reaches the edges.
Smooth the edges cracks with your fingers and with a fork, prick the shortbread all over the surface.
If doing this free-form, pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
Place dough disk on a parchment-lined cookie sheet and press it out to become a 7\" circle.
Prick the shortbread all over with a fork and smooth cracked edges out with your fingers.
Bake shortbread in either case for 30-35 minutes until the edges become a light tan and you can \"smell\" the shortbread aroma.
If you can't smell it, it isn't done (unless you have a cold!
LOL).
Remove shortbread pan from oven and allow to sit for 10 minutes.
Loosen the edges with a dull butter knife, place cutting board over the top and flip it over.
If shortbread does NOT release, tilt it slightly and tap the edge on the wooden board.
Allow to cool 5 minutes and then, using a very sharp knife, cut into the slices that the pan suggests, from 6-8 slices.
If baking free-form, remove cookie sheet from oven and slide the parchment-paper with shortbread attached onto a heat-proof counter.
Allow to sit for 10 minutes and then cut into slices with a very sharp knife.
6-8 slices are best.","url":"https://recipe.bluelayer.org/recipe/30895/simple-shortbread-3-ingredients"},{"id":"30885","title":"The Most Versatile Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat the oven to 375 F/190 C.
Put the warm water into a small bowl.
Place the yeast in the warm water and stir.
Let it sit while you mix the rest.
In a separate large bowl, mix the sugar, flour and salt.
Add the water mixture to the dry mixture and mix until combined.
Let it sit for 10 minutes if you have time.
The longer it rises, the lighter the bread but if you dont have time, then go ahead and get them ready to cook.
For rolls, I like to tear off small balls of dough the size of about a golf ball.
Then roll the balls into a snake on a well floured surface (youll want flour on your hands as well to keep from sticking), and then tie them into a knot and place them about 2 inches apart on a cookie sheet or pan that has been sprayed with cooking spray or buttered.
I will usually tie all the knots and put them onto the pan and give them a little more time to rise while I melt the butter.
Brush them with butter.
Next, put the first cookie sheet in the oven with the second one following a few minutes later.
Bake for 16-20 minutes.
Regular bread rolls will take a little less than the stuffed rolls.
Remove from oven when golden brown.
Your house smells wonderful right now!
Variations (This dough is so versatile, you can try anything.)
-For garlic bread, add 1 teaspoon of Mrs.
Dash Herb and Garlic seasoning (in Australia, I use Tuscan Seasoning) and some crushed/minced garlic to the melted butter before brushing it on top of the rolls.
For individual pizza rolls, I take a larger ball of dough and roll it out into a square with a rolling pin.
Along one edge, sprinkle grated pizza cheese or tasty cheese and sliced pepperoni, sprinkle with Italian seasoning, then roll up the square and seal the edges of the dough so the insides dont leak out.
Brush with butter, bake, then serve with ranch dressing and pizza sauce for dipping.
-For cinnamon rolls, roll out all the dough into a large square, brush with melted butter, then thoroughly sprinkle on a mixture of cinnamon and sugar.
Roll up into a roll and cut the roll into slices that are about 3/4 to one inch thick.
Place the rolls on a pizza pan or cookie sheet, just 1/2 an inch apart.
Let rise then bake.
For monkey bread or cinnamon pull-apart bread, butter or spray a bundt pan then pinch off small balls of dough the size of a large marble or ping pong ball, roll them in melted butter then a cinnamon sugar mixture and place in the Bundt pan.
Cook for 20 minutes, then check for doneness.
If it is cooked, let it cool for a few minutes then turn it out on a plate.
I once made this in a heat proof bowl for Halloween and it looked like a brain, I won the prize for most creative dessert!
-For chicken and mushroom pockets, take cooked chicken cut into small chunks and mix with some sauteed mushrooms and 1/2 a block of cream cheese.
Take a larger ball of dough and roll it out into a square with a rolling pin.
Place a dollop of the mixture on one half of the square and fold dough over and seal edges.
Brush with butter (and roll in seasoned bread crumbs if desired) and cook for about 20 minutes.
Serve with cream of mushroom soup as a sauce and with long grain wild rice and a vegetable on the side.","url":"https://recipe.bluelayer.org/recipe/30885/the-most-versatile-bread-rolls"},{"id":"30876","title":"Rolled Oats Cookies","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"In a small mixing bowl, cream butter and sugar.
Add water and vanilla; mix well,
Combine dry ingredients; add to creamed mixture and mix well.
Chill for 30 minutes.
Shape into two 1 1/2-inch rolls; wrap tightly in wax paper.
Chill for two hours or until firm.
Cut into 1/2-inch slices and place 2-inches apart on greased baking sheets.
Bake at 375F for 12 minutes or until browned.
Remove to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/30876/rolled-oats-cookies"},{"id":"30874","title":"Berry Bird Nests","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
cream, whipped, cream topping, pressurized","directions":"Cream butter and 1 teaspoon vanilla extract until light and fluffy, then stir in sugar and whip until smooth.
Slowly stir in flour and mix until blended.
Roll dough into one inch balls and place a deep/narrow indentation in the center of each cookie.
Fill center of each cookie with raspberry jam.
( I like to put mine in a Ziploc baggie and cut off the tip to do this.
Much easier this way!)
Refrigerate cookies 1 hour.
Place cookies 2 inches apart on greased cookie sheet.
Bake 9 minutes at 350 degrees Fahrenheit and allow cookies to cool on wire rack.
Mix powdered sugar with 1/2 teaspoon vanilla extract and half & half to form glaze.
Pipe glaze onto cooled cookies!","url":"https://recipe.bluelayer.org/recipe/30874/berry-bird-nests"},{"id":"30863","title":"German Spiced Christmas Cookies","ingredients":"raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, anise seed
spices, cloves, ground
candies, semisweet chocolate","directions":"soak the chopped raisins in the rum for 15-30 minute.
cream together the butter and the sugars.
add cream and beat until smooth.
mix all dry ingredients together (including the mini-chips) in a separate bowl.
add the dry ingredients and the raisin mixture to the butter mixture.
blend dough until evenly combined.
form dough into 2 logs using waxed paper.
at this point, you can wrap and toss in the freezer.
if baking right away, wrap and allow dough to chill for at least 2 hours.
to bake:.
preheat oven to 350 f.
slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
bake for 10-15 min, until just brown around the edges.
transfer to a rack to cool.
these cookies crisp up as they cool.
if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.","url":"https://recipe.bluelayer.org/recipe/30863/german-spiced-christmas-cookies"},{"id":"30861","title":"Cranzac Cookies","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
leavening agents, baking soda
salt, table
water, bottled, generic
butter, without salt
syrup, maple, canadian","directions":"Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt.
Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.
Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls.
Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.
Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month.
The baked cookies will keep well, stored in an airtight container, for up to 4 days.
Substitute raisins or dried cherries for the dried cranberries.
Lyles Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so its worth seeking out.
If you cant find golden syrup, substitute cane syrup or a mild-flavored honey.","url":"https://recipe.bluelayer.org/recipe/30861/cranzac-cookies"},{"id":"30828","title":"Egg and Dairy-free Crispy Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the salt and oil in a bowl, and mix well with a whisk.
Add the water a little at a time, and mix until it thickens.
Add the flour and mix with a spatula.
Bring the dough together, and cut out the cookies.
Bake in the oven at 180C for 12 minutes.
They will be nice and crispy when cooled.","url":"https://recipe.bluelayer.org/recipe/30828/egg-and-dairy-free-crispy-cookies"},{"id":"30824","title":"Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until smooth.
Stir vanilla extract into creamy mixture.
Mix flour and crushed potato chips into the mixture until just incorporated.
Fold chopped walnuts into the dough.
Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
Bake in preheated oven until golden around the edges, 10 to 13 minutes.","url":"https://recipe.bluelayer.org/recipe/30824/potato-chip-cookies"},{"id":"30820","title":"Buttermilk Angel Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Set oven to 375 degrees.
Lightly grease a cookie sheet.
In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
Grate the frozen butter into the flour mixture; toss to combine.
Make a hole in the center of the flour mixture.
Add in the buttermilk all at once; stir just until moistened (do not overmix!
).
Divide the dough into two.
Knead each dough piece gently, until dough holds together.
Shape the dough into a semi-flat round ball.
into a ball,.
Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
Cut the dough with a biscuit cutter into round shapes.
Place on cookie sheet.
Bake for 15-17 minutes, or until lightly browned.
**NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!","url":"https://recipe.bluelayer.org/recipe/30820/buttermilk-angel-biscuits"},{"id":"30788","title":"White Chocolate Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
raspberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together dry ingredients.
Melt butter and add, along with rest of wet ingredients, to flour mixture.
Add chips and berries to mixture before completely mixed.
Ensure berries stay completely frozen before adding otherwise you'll get pink dough.
Do not over mix.
Press dough down into bowl firmly.
Quickly flip bowl onto lightly floured surface and press any crumbs into place.
Cut into eight wedges, like a pie.
Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar.
Bake at 425 for 20 min or until edges and tops start to brown.","url":"https://recipe.bluelayer.org/recipe/30788/white-chocolate-raspberry-scones"},{"id":"30785","title":"Egg, Dairy & Sugar Free Biscuits - Biscuits (egg, dairy & sugar free)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Sift flour, salt and baking powder together.
Cut in margarine (OR shortening) until mixture resembles coarse crumbs.
Pour in water (OR rice OR soy \"milk\")and blend until dough comes together.
Knead lightly 4 or 5 times.
Roll out to 1/2\" thick.
Cut out with biscuit cutter(OR drinking glass).
Place on baking/cookie sheet.
Bake at 375 degrees (200 C.) for about 15 to 20 minutes, or until golden.
Remove from baking sheet and place on wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/30785/egg-dairy-sugar-free-biscuits-biscuits-egg-dairy-sugar-free"},{"id":"30778","title":"Glutenfree cookies very simple ingredients","ingredients":"rice flour, white, unenriched
butter, without salt
salt, table
beverages, almond milk, unsweetened, shelf stable
seeds, sesame seeds, whole, dried","directions":"Knead soften butter and rice flour.
add milk, sesame seeds, salt and pepper to make dough.
Put the dough into a fridge and rest for 15-20 min.
(Meanwhile heat up oven 180 degree)
Make shape whatever you want and bake for 20-35 min.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30778/glutenfree-cookies-very-simple-ingredients"},{"id":"30777","title":"Salted Milk Chocolate Fudge Heart Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract
salt, table","directions":"Preheat oven to 350 degrees F.
Place chocolate in a heat-safe bowl.
Melt the chocolate, either over a double-boiler on the stove or in the microwave in 30-second intervals until most of the chocolate has been melted, stirring constantly to melt the rest.
Once melted, set aside to cool.
Combine flour, baking soda, salt, and cocoa powder together in a medium bowl.
Set aside.
Melt butter in a microwave for 20 to 30 seconds, or in a large saucepan over medium heat.
Set aside to cool for 5 minutes.
In a large mixing bowl, beat butter and sugars until combined.
Add yogurt and vanilla, stirring together.
Slowly add flour mixture and melted chocolate until the batter is moist.
Coat a large baking sheet with nonstick spray.
Drop cookie batter on the tray about 2 to 3 inches apart.
Sprinkle with sea salt.
Bake for 10 minutes or until almost set.
Remove from oven and use a cookie cutter to mold cookies into the desired shape.
(There will be excess cookie crumbs leftovermy family just ate them up!)
Remove cookies from pan to cool on wire racks.
Repeat this step until all batter has been used up.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30777/salted-milk-chocolate-fudge-heart-cookies"},{"id":"30771","title":"Scotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter until soft, gradually adding sugar creaming until fluffy.
Mix in flour, BEAT until crumbly.
Turn into an ungreased 13x9 pan.
Press with gently with fingers into a even and firm layer.
Prick evenly with a fork, you may wish to sprinkle the top with a little additional sugar.
Bake at 325 degrees for 35-40 minutes until LIGHTLY browned.
Let cool for 5 minutes before cutting into\"finger\" shaped cookies.","url":"https://recipe.bluelayer.org/recipe/30771/scotch-shortbread"},{"id":"30745","title":"Cranberry Oat Cereal Squares","ingredients":"butter, without salt
salt, table
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened","directions":"Spray a 9x13 pan with cooking spray and then line the pan with wax paper and spray again.
Let the wax paper hang over the edges so you can just lift out the entire bar of cookies when they have cooled.
Set the pan aside.
Place the butter in a large microwave safe bowl and melt on high heat for 30 seconds to 1 minute.
Once its melted, add salt and stir.
Add marshmallows and microwave for 1 minute.
Check it and stir.
Continue to microwave for 30 second intervals until completely melted, making sure that you stir to combine butter and marshmallows.
Quickly stir in cereal and cranberries.
Immediately transfer the mixture into the prepared dish.
Using a spatula coated in cooking spray press mixture into the pan firmly.
Let it cool for at least one hour.
Lift the entire rectangle out of the pan onto a cutting board using the wax paper.
Cut into desired size squares and remove the parchment paper.
For school lunches place two smaller or one larger bar into a Ziploc bag and store in the freezer or store in a airtight container for up to 2 days.
Recipe adapted from Martha Stewart.","url":"https://recipe.bluelayer.org/recipe/30745/cranberry-oat-cereal-squares"},{"id":"30744","title":"Bread Machine Cheese Bagels- Regular Size Batch","ingredients":"cheese, parmesan, hard
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 5 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until ** Bagel Success Hints ** When forming the bagels, set aside two 1/4 inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough shoul d pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line .
Roll sticks in a combination of sesame and poppy seeds with a pinch of garl ic powder.
Let sticks rise, boil, and bake as described in the above direction s. ** To make bagel chips, slice leftover bagels horizontally into thin slices.
B ruish with butter or margarine on one side.
Lay (butter side up) on an ungreas ed cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30744/bread-machine-cheese-bagels-regular-size-batch"},{"id":"30742","title":"Flavorful Maple Syrup Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Combine the dry ingredients in a bowl, and mix.
Pour canola oil into Step 1, and mix well.
Add maple syrup, and roll into a ball.
Roll out the dough, cut out shapes with a cookie cutter, and bake in the preheated oven at 170C (340F) for about 20 ~ 25 minutes while checking on it.
Cool on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/30742/flavorful-maple-syrup-cookies"},{"id":"30707","title":"Creamy Egg-less Chocolate Ice Cream with Chocolate Chip Cookies","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, whisk together cocoa, both sugars and salt.
Add milk and using a whisk or hand blender, mix until all the cocoa and sugar dissolves.
Add heavy cream and vanilla extract and mix gently.
Cover with a sheet of plastic wrap and refrigerate for at least 2 hours or up to overnight.
Process the ice cream according to the instructions of your ice cream maker.
It usually takes 15-20 minutes to get to soft serve consistency.
Towards the last 2-3 minutes, add the chocolate chip cookies or other add-ins if adding any.
Freeze it in an airtight container.
Serve in 2-3 hours or immediately as soft serve.
Stays good for up to a month in the freezer.
Yields 5 cups ice cream.","url":"https://recipe.bluelayer.org/recipe/30707/creamy-egg-less-chocolate-ice-cream-with-chocolate-chip-cookies"},{"id":"30697","title":"Get My Day Started Granola","ingredients":"oats
nuts, almonds
nuts, pecans
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
bananas, raw
wheat germ, crude
oil, canola
honey
raisins, seeded
cranberries, dried, sweetened","directions":"Stir together oats, nuts, coconut, seeds, banana chips, and wheat germ in a large bowl.
In a separate small bowl, mix the raisins and cranberries and set aside.
Combine oil and honey in a microwaveable bowl and microwave on high for about 2 and a half minutes.
Immediately pour over oats mixture, stirring as you go.
(Oil and honey won't be completely blended but that's OK.).
Stir to coat dry ingredients.
Divide mixture and spread on two ungreased cookie sheets.
Bake one pan at a time for 20 minutes in a preheated 325 degree oven on the center rack.
Immediately after removing from oven, stir half of the raisin mixture into each pan.
Be sure to release the granola from the cookie sheet or it will stick as it cools.
Let cool, then store in an airtight container.
I store this at room temperature in two big canisters.
It's always gone within a couple of weeks and I've never had it become stale.
I'm not sure about the number of servings, but just gave it my best guess.","url":"https://recipe.bluelayer.org/recipe/30697/get-my-day-started-granola"},{"id":"30691","title":"Vegan Knishes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black","directions":"Place a piece of parchment paper on a large cookie sheet.
Spray a little oil on the parchment.
Set aside.
Prepare 2 1/2 cups mashed potatoes.
DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.
Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough.
I used my mix master to mix this and it worked great.
The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
FILLING.
Saute the onions in the tablespoons of oil until transparent.
Mix in the rest of the ingredients.
I mixed it with the mix master just until combined.
Cut the dough into 4 sections and roll each section out thin.
Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
Put the knish on the parchment covered baking tray with the pinched side down.
Brush the top with soy creamer if desired.
Set the oven to 350'F and bake for 25 minutes until golden brown.
Serve with horseradish or mustard.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/30691/vegan-knishes"},{"id":"30672","title":"Melting Moments II","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Combine dry ingredients.
Cream butter until fluffy.
Add to flour mixture and beat thoroughly.
Refrigerate 1 hour.
Preheat oven to 300 degrees F (150 degrees C).
Shape dough into 1 inch balls.
Place about 1 1/2 inches apart on ungreased cookie sheets.
Flatten with lightly floured fork.
Bake for about 20 minutes or until edges are just lightly browned.
Don't overbake.","url":"https://recipe.bluelayer.org/recipe/30672/melting-moments-ii"},{"id":"30656","title":"Pecan Puffs II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, cake, enriched
nuts, pecans
sugars, granulated","directions":"Preheat oven to 300 degrees F (150 degrees C).
Grease cookie sheets.
In a medium bowl, cream together butter and sugar until smooth.
Beat in the vanilla.
Grind pecans in a food processor or blender; toss with cake flour.
Stir the pecan mixture into the creamed mixture until well blended.
Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
Bake for 25 to 20 minutes in the preheated oven, or until lightly browned.
Roll warm cookies in confectioners' sugar.
When they are cooled, roll them again.","url":"https://recipe.bluelayer.org/recipe/30656/pecan-puffs-ii"},{"id":"30652","title":"Sponge Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
Mix about 10 minutes, adding salt in last minute.
Round, cover, proof until dough doubles in size.
Punch, scale dough into 14 oz.
pieces.
Roll by hand into 1\" dia.
tubes with tapered ends.
place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2\" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.","url":"https://recipe.bluelayer.org/recipe/30652/sponge-baguette"},{"id":"30642","title":"Sausage Drop-Cakes","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
yogurt, greek, plain, nonfat
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Allow the sausage to sit at room temperature for 30 minutes to take the chill off.
Preheat oven to 350 Degrees.
In a medium bowl add the sausage, syrup, and yogurt.
Use a fork to break up the sausage and combine the three ingredients.
Add the pancake mix to the sausage mix and combine until well mixed.
Use your hands or a spoon, whichever is easier.
Batter will be very sticky.
Prepare a cookie sheet by spraying with a nonstick cooking spray or use parchment paper.
Drop the batter onto the sheet by rounded spoon full.
Leave about an inch spacing to allow for spreading.
Bake for 15 minutes and then turn the Drop-cakes over, and cook for an addition 15 minutes on the other side (15 minutes per-side for a total of 30 minutes.)
Serve warm.
Optionally you can stir a cup of chopped dried fruit and/nuts of choice to the sausage mix.","url":"https://recipe.bluelayer.org/recipe/30642/sausage-drop-cakes"},{"id":"30638","title":"Walnut Butter Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
butter, without salt
nuts, walnuts, english","directions":"Preheat oven to 300 degrees.
Into bowl, sift flour, salt, sugar, and coffee or possibly cocoa.
With pastry blender (or possibly 2 knives) use scissor fashion, cut in butter till the size of small peas.
Press dough together.
Shape in to small balls roll in nuts.
Place 2 inches apart on ungreased cookie sheep.
Flatten with bottom or possibly glass dipped in sugar.
Bake 25 min or possibly might take a little longer.
Cold slightly.
Remove to wire rack.","url":"https://recipe.bluelayer.org/recipe/30638/walnut-butter-cookies-recipe"},{"id":"30620","title":"Light (Seedless) Rye Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed","directions":"Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark\"marbled\" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.","url":"https://recipe.bluelayer.org/recipe/30620/light-seedless-rye-bread"},{"id":"30525","title":"No Bake Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
sugars, powdered
cocoa, dry powder, unsweetened
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
sugars, powdered","directions":"Place all but the last ingrdient in a bowl and mix well, using hands.
Roll mixture into 1-inch balls and dredge in confectioner's sugar.
These cookies will keep up to 10 days when stored in airtight canisters.","url":"https://recipe.bluelayer.org/recipe/30525/no-bake-rum-balls"},{"id":"30516","title":"No-Bake GORP Energy \"Cookies\"","ingredients":"peanut butter, smooth style, without salt
oats
raisins, seeded
sugars, brown
water, bottled, generic
seeds, flaxseed","directions":"Mix flax, water, sugar.
Add to oats, raisins, peanut butter.
Mix with hands until thick crumbly dough.
Press into 1/4 cup servings.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/30516/no-bake-gorp-energy-cookies"},{"id":"30488","title":"Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)","ingredients":"oats
cranberries, dried, sweetened
nuts, walnuts, english
bananas, raw
oil, olive, salad or cooking
vanilla extract
spices, cinnamon, ground
salt, table
leavening agents, baking soda","directions":"Preheat oven to 350.
In a large bowl, combine the oats, cranberries, and walnuts.
In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
Add banana mixture to oat mixture, stirring to combine.
Let stand 15 minutes.
Lightly spray cookie sheets with cooking spray or line with parchment paper.
Drop dough by rounded tablespoonfuls onto prepared sheets.
Bake 14 to 15 minutes or until lightly golden brown.
Let cool on sheets 1 minute.
Transfer cookies to wire racks; cool completely.
Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).","url":"https://recipe.bluelayer.org/recipe/30488/cranberry-walnut-oatmeal-cookies-vegan-gluten-free"},{"id":"30484","title":"Chewy, Buttery Vegan Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
egg substitute, powder
water, bottled, generic
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 375F (190C).
Mix water and egg replacer together in a small bowl, set aside.
In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
Mix in soy milk, egg replacer and vanilla.
Sift in flour and baking powder into mixture.
Add in salt.
Place cookies 2 inches apart onto lightly greased cookie sheets.
Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.","url":"https://recipe.bluelayer.org/recipe/30484/chewy-buttery-vegan-peanut-butter-cookies"},{"id":"30475","title":"Chocolate Raspberry Cupcakes","ingredients":"butter, without salt
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,
raspberries, raw","directions":"Preheat the oven to 350F.
Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
Mix the flour, baking powder, and salt in a separate bowl.
Add dry ingredients to butter mixture.
Mix until blended.
Stir in the soy milk.
Beat for 30 seconds on low speed.
Turn the mixer up to medium speed and beat for 2 minutes.
Add applesauce.
Beat for 2 more minutes.
Fold in the crushed cookies and raspberries.
Fill lined or greased cupcake tin three-quarters full.
Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool completely before frosting.","url":"https://recipe.bluelayer.org/recipe/30475/chocolate-raspberry-cupcakes"},{"id":"30464","title":"Marks Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"mix sugars and butter.
add egg, water, vanilla,
combine flour, salt, and baking soda then add and mix.
add chocolate chips.
scoop to pan and bale 12 minutes at 375.","url":"https://recipe.bluelayer.org/recipe/30464/marks-chocolate-chip-cookies"},{"id":"30461","title":"Pineapple-Raisin Jumble","ingredients":"pineapple, raw, all varieties
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
orange juice, raw
nuts, almonds
raisins, seeded","directions":"Drain pineapple well, pressing out excess liquid with back of spoon.
Reserve juice for beverage.
Beat margarine and sugar in large bowl until light and fluffy.
Stir in drained pineapple and vanilla.
Beat in flour and orange peel.
Stir in almonds and raisins.
Drop by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake in 350'F.
oven 20 to 22 minutes until firm.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30461/pineapple-raisin-jumble"},{"id":"30439","title":"Oaty Choc Chunk Cookies","ingredients":"butter, without salt
syrup, maple, canadian
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 180C.
In a bowl or food processor, cream the butter and sugar until light.
Add golden syrup then stir in flour, oats, baking powder and milk.
Lastly add the chocolate chips.
If using a processor, stir in the choc and oats by hand so they don't get chopped up.
Roll mixture into balls or just blob onto prepared trays (I blob them).
Bake for 15 minutes or until lightly browned (I only did mine for 10).","url":"https://recipe.bluelayer.org/recipe/30439/oaty-choc-chunk-cookies"},{"id":"30349","title":"Peanut Butter Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400.
In a mixing bowl, combine oat flour, soy flour and baking powder.
In a blender, blend peanut butter and milk.
Pour peanut butter mixture into dry ingredients and mix well.
Turn dough out onto a lightly floured surface and knead lightly.
Roll out dough 1/4 inches.
thick and cut into squares or use a cookie cutter.
Place biscuits on baking sheet about 1/2 inches.
apart and bake for 15 minutes, or until lightly browned.
Biscuits should be refrigerated or frozen.","url":"https://recipe.bluelayer.org/recipe/30349/peanut-butter-biscuits"},{"id":"30327","title":"Asian Hot Wings Recipe","ingredients":"soy sauce made from soy (tamari)
sugars, granulated
seeds, sesame seeds, whole, dried
spices, pepper, red or cayenne","directions":"Combine the following ingredients to make a marinade:
Cut 2-3 lbs of wings into 3 pcs.
Throw away the wingtips and marinate the remaining pcs for at least 30 min.
Agitate the pcs occasionally while they are marinating.
Cover a cookie pan with foil and, using tongs, place the marinated wing pcs on it.
I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure which none of the marinade mix drips off the edge and screws up your oven.
There should be a slight seperation between each individual piece so they do not stick together.
Cook for one hour at 350 F, turning the wing pcs every 10 min.
If you want them to come out nice and even, you need to turn them individually with a pair of tongs.
If you do not turn them, they'll stick and burn on one side.
After they are done, let stand for at least 20 min.
Serve warm or possibly at room temperature.","url":"https://recipe.bluelayer.org/recipe/30327/asian-hot-wings-recipe"},{"id":"30326","title":"Banana Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
bananas, raw
honey
molasses
vanilla extract","directions":"Combine dry ingredients in a large bowl.
Set aside.
In a medium bowl, mix melted butter, banana, honey, and molasses; stir to mix.
Add vanilla extract.
Pour banana mixture all at once into flour mixture.
Using a fork, stir until mixture is combined with all flour mixture.
Knead dough in bowl until all flour is incorporated.
Dough will be crumbly.
Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8\" thickness.
Cut with a 2 1/2\" round cookie cutter and transfer to an ungreased baking sheet.
Bake in a 325*F. oven for 15-17 minutes or until golden brown.
Makes about 40 crackers.","url":"https://recipe.bluelayer.org/recipe/30326/banana-graham-crackers"},{"id":"30306","title":"Peanut Butter Balls III","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter and butter in saucepan, over low heat.
In large bowl, mix crispy rice cereal and confectioners' sugar well.
Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
Melt chocolate in double boiler and keep melted while working with balls.
A teaspoon is best to use in dipping the balls in chocolate.
Dip good and place on cookie sheet.
As you dip them place them back on cookie sheet and keep chilled till firm.","url":"https://recipe.bluelayer.org/recipe/30306/peanut-butter-balls-iii"},{"id":"30305","title":"No Bake Cookies Recipe","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
cocoa, dry powder, unsweetened
butter, without salt
oats
peanut butter, smooth style, without salt","directions":"Bring the sugar, lowfat milk, cocoa and butter to a rapid boil for one minute.
Add in peanut butter and oats till the mix thickens.
Drop the mix by the spoonful onto waxed paper
Let set till hard.
It's important which you get the mix out of the pan as fast as possible or it may harden in the pan.
Makes 10 cookies (depending on size).","url":"https://recipe.bluelayer.org/recipe/30305/no-bake-cookies-recipe"},{"id":"30300","title":"Chocolate-Dipped Almond Meringues","ingredients":"egg, white, raw, fresh
salt, table
sugars, granulated
nuts, almonds
candies, semisweet chocolate","directions":"Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
Continue mixing on high speed while adding 1/2 cup of the sugar.
Add the remaining sugar by the tablespoon.
Beat for another 1-2 minutes, until the mixture is stiff and shiny.
Using a rubber spatula, carefully fold in the almonds.
Drop the meringue batter by the spoonful onto the cookie sheets.
Flatten each cookie slightly with the back of a spoon.
Bake until pale golden, about 30 to 40 minutes.
Let cool.
Place the chocolate in a heatproof container and melt it over a simmering pot of water.
Remove the chocolate from the heat.
Line two cookie sheets with fresh parchment or waxed paper.
One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets.
Refrigerate for 1 hour or until the chocolate is set.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30300/chocolate-dipped-almond-meringues"},{"id":"30290","title":"Cranberry Hootycreeks","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"r>Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks 1.
Preheat oven to 350 degrees F (175 degrees C).
Grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30290/cranberry-hootycreeks"},{"id":"30263","title":"Egg and Sugar-Free Biscuits in 1 Bag","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
oil, canola
syrup, maple, canadian","directions":"It's important to note that you should never knead or massage the dough throughout the steps.
This is the key to crispy-crunchy biscuits.
Put the cake flour, whole wheat flour, and the salt into a plastic bag (like the kind they keep in the fruit & vegetable aisles of supermarkets).
Make sure the bag has some air inside.
Hold it in your hands and shake to mix the ingredients together.
Pour the oil into the center of the dry ingredients.
Hold the bag to let some air in, and gently shake the contents again to blend the oil with the flour.
Shake the bag until the dough becomes crumbly.
Don't worry if there's still some oil stuck to the bag at this point.
Press and break up any particularly large lumps of flour and oil, and rub the contents gently with your fingers from over the bag to remove any excess oil that's stuck to the surface of the platic bag.
There's no need to pay too much attention to what you're doing; just keep at it for about 1 minute or so.
Add the maple syrup, let some air into the bag, and shake to blend everything together.
Try adding a little bit more maple syrup if the dough does't come together.
Press and stretch the dough over the bag using the palm of your hands, and fold.
Repeat for a few times until there are no more powdery lumps.
Preheat the oven to 170C (or 338 F).
Roll the dough out over the bag into about 4-5 mm thick.
It's easier if you fold the bag into a square.
Be careful because the dough is quite fragile.
Cut with a cookie cutter, and align onto a baking tray lined with parchment paper.
Bring together any leftover dough, roll it out, fold, roll out again, then cut out your biscuit shapes.
Bake in the top rack of the preheated oven for 18-20 minutes.
Once baked, take them out from the oven and let cool without removing from the pan.
Note: I tried changing the maple syrup to honey.
The dough became really sticky.
They burned after baking for 16 minutes!
A shame.","url":"https://recipe.bluelayer.org/recipe/30263/egg-and-sugar-free-biscuits-in-1-bag"},{"id":"30255","title":"Dianna's Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
nuts, almonds","directions":"Set oven to 350*F(180*C)
Combine milk and coconut in a bowl
Add flavour and mix in thoroughly
Drop by teaspoon onto very well greased cookie sheet!!
Bake for about 10 minutes at 350*.
Remove from pan immediately once out of the oven.
Makes about 2 dozen depending on size.","url":"https://recipe.bluelayer.org/recipe/30255/diannas-macaroons"},{"id":"30252","title":"Food-Allergy Friendly, Dairy & Egg-Free Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
cocoa, dry powder, unsweetened","directions":"In a bowl, mix the flour, sugar, vegetable oil, and water, and knead until the dough comes together.
Once the dough has come together, divide in half, and add cocoa powder to half.
Roll out the dough to your desired thickness and cut out using a cookie cutter.
As baking powder is not added to the dough, the cookies will not rise during baking, so the thickness of the cookies will remain the same.
Bake in the oven preheated to 170C for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/30252/food-allergy-friendly-dairy-egg-free-cookies"},{"id":"30249","title":"White Ting-A-Lings","ingredients":"noodles, egg, dry, unenriched
oil, corn, peanut, and olive
nuts, almonds","directions":"Line cookie sheet with waxed paper.
Melt candy coating in medium saucepan over low heat, stirring constantly.
Stir in chow mein noodles and peanuts.
Drop by teaspoonfuls onto waxed paper lined cookie sheet.
Let stand until set.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/30249/white-ting-a-lings"},{"id":"30243","title":"\" Peanut Butter - Chocolate Chip Cookies. \"","ingredients":"peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
salt, table
vanilla extract
butter, without salt","directions":"Mix dry ing.
Together .
Set aside.
Cream together softened butter & peanut butter.
Then mix in vanilla ext.
Add dry ing.
To batter mixture.
And mix until dough comes together.
Stir in chocolate chips.
Transfer dough onto parchment paper.
If still crumbly.
Work together with hands.
Form dough into a log.
Roll up in parchment paper.
Refrigerate a couple of hours.
Preheat oven to 325 degrees .
With a sharp knife.
Slice 1/3\" slices.
Place on parchment paper.
Bake 12-14 minutes.
They will look undone.
Do not over bake.let them cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/30243/peanut-butter-chocolate-chip-cookies"},{"id":"30239","title":"Cheese and Basil Giant Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, basil, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
egg substitute, powder","directions":"Preheat oven to 450 degrees.
Prepare a cookie sheet with a generous amount of nonstick cooking spray.
Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl.
Add buttermilk and oil; mix only until dry ingredients are moistened.
Divide dough into two balls.
Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour.
On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter.
With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through.
Brush tops of the disks with egg.
Bake 10 to 12 minutes or until golden brown.
Cut each disk into six wedges while hot.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/30239/cheese-and-basil-giant-scones"},{"id":"30233","title":"Multigrain Exam Cookies (High Energy/Healthy)","ingredients":"quinoa, uncooked
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, canola","directions":"Preheat oven to 350 degrees.
Cook quinoa in water according to packet instructions.
Allow to cool.
Add in remaining ingredients and add soymilk if it seems a bit dry.
Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier).","url":"https://recipe.bluelayer.org/recipe/30233/multigrain-exam-cookies-high-energy-healthy"},{"id":"30223","title":"Poured Cookie Icing","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Place sugar and milk in bowl.
Stir in syrup and mix well.
For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).","url":"https://recipe.bluelayer.org/recipe/30223/poured-cookie-icing"},{"id":"30213","title":"Baby Back Ribs (Reynold's Wrap)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, brown
spices, paprika
spices, garlic powder
spices, pepper, black
water, bottled, generic
sauce, barbecue","directions":"Preheat Grill to medium.
Lay 2 sheets (18\"x24\" each) Heavy Duty Reynolds Wrap aluminum foil on counter.
Center half the ribs in a single layer on each sheet of foil.
Combine sugar and seasonings, rub over ribs.
Bring up foil sides.
Double fold top and one end to seal packet.
Pour in 1/4 cup water.
Double fold remaining end, leaving room for heat circulation inside.
Repeat to make two packets.
Grill 45-60 minutes in covered grill.
Remove foil, place ribs on grill.
Brush ribs with your favorite barbeque sauce.
Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
OVEN: Make packets as directed.
Preheat oven to 320F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on.
Place back in oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/30213/baby-back-ribs-reynolds-wrap"},{"id":"30212","title":"Sweet Cream","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In medium bowl mix both ingredients together.
Drizzle over tea rings, cookies, bread, or anything you'd like","url":"https://recipe.bluelayer.org/recipe/30212/sweet-cream"},{"id":"30198","title":"Sesame Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
vanilla extract
seeds, sesame seeds, whole, dried","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a smaller bowl, blend together agave, tahini, oil and vanilla.
Blend the dry ingredients into the wet.
Form the dough into 1 inch balls and roll in the sesame seeds.
Place on a parchment lined baking sheet and flatten.
Bake at 350 for 8-10 minutes until lightly brown.
Cool on baking sheet.
Serve.","url":"https://recipe.bluelayer.org/recipe/30198/sesame-cookies"},{"id":"30189","title":"Chocolate Chip Cookies - Tony Horton","ingredients":"wheat flour, white, all-purpose, unenriched
oats
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, cardamom
sweetener, syrup, agave
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
vanilla extract","directions":"Preheat Oven to 350 degrees.
Place dry ingredients in a large mixing bowl and stir to combine.
Combine wet ingredients in a medium bowl and whisk together.
Add wet mixture to dry and stir well with wood spoon.
Refrigerate for 15 minutes.
Place by the tablespoon on a baking sheet lined with Parchment paper.
Bake for 10-12 minutes until golden brown.
Remove and cool on a wire rack.
Enjoy with a glass of cold Almond Milk.","url":"https://recipe.bluelayer.org/recipe/30189/chocolate-chip-cookies-tony-horton"},{"id":"30186","title":"Clove Sugar Cookies","ingredients":"butter, without salt
nuts, hazelnuts or filberts
sugars, brown
spices, cloves, ground
wheat flour, white, all-purpose, unenriched","directions":"Mix soften butter ,ground hazelnut with icing sugar
Add ground clove and flour,mix well the divide equally into small walnut size ball then lightly flatten with a fork ,baked it at 200 C /400F for about 12 minutes
Springkle generously with icing sugar and ground clove mixture ,then enjoy","url":"https://recipe.bluelayer.org/recipe/30186/clove-sugar-cookies"},{"id":"30168","title":"Bitty Chippers","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, powdered
mini semi-sweet chocolate baking chips,","directions":"Melt butter, stir in vanilla, then let cool completely.
In a large bowl, mix together the flour and the powdered sugar.
Stir in the cooled butter mixture along with the mini chocolate chips- this will be quite crumbly.
Shape into 48 tiny balls (about 1-inch each in size).
Set dough balls onto ungreased cookie sheets about 2\" apart.
Flatten slightly using either a fork or a heavy glass dipped in a little extra sugar.
Bake in a preheated 375 F oven just until the edges start to brown (cookies will be whitish)- about 12 minutes.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30168/bitty-chippers"},{"id":"30160","title":"Dark Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"In a medium sized bowl, mix together the sugar and molasses.
Its that easy.
Theres a part in this process where the molasses is super gunky and clumpy.
Youll think to yourself: Joy, you were wrong... this is coming out all wrong.
Dont worry.
keep mixing it all together.
It will even itself out.
Work it until completely incorporated and no big molasses globs remain.
For dark brown sugar, add another tablespoon of molasses.
Use as you would in your favorite cake and cookie recipes.
Store in an airtight container or in a ziplock bag with the air pressed out.
Dang thats easy!","url":"https://recipe.bluelayer.org/recipe/30160/dark-brown-sugar"},{"id":"30140","title":"Healthy Oven Hash Browns","ingredients":"water, bottled, generic
nuts, cashew nuts, raw
spices, onion powder
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
denny's, hash browns","directions":"Blend cashews and water or coconut milk with seasonings for at least 1 minute until smooth.
Pour over potatoes and add the diced onion.
Mix well with hands to coat all the potatoes.
May freeze some of the uncooked mix for future use.
Place on a nonstick or lightly oiled cookie sheet and place on bottom rack of unheated oven.
Turn on the oven to 400 degrees F and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom.
NOTE: Don't overbake, or they will become dry.
Pile in a serving dish to retain some of the moisture and serve.
The serving dish may be covered and placed in a warm oven.
Don't leave them warming for more than 20 minutes or they will begin to discolor.","url":"https://recipe.bluelayer.org/recipe/30140/healthy-oven-hash-browns"},{"id":"30105","title":"Potato Chip Candy","ingredients":"nuts, almonds
oil, corn, peanut, and olive
potatoes, raw, skin
butter, without salt","directions":"1.Coat cookie sheet with 1 Tbs.
butter.
2.In a 2 quart dish, microwave almond bark until melted.
3.Mix in chips and stir gently until all chips are coated.
4.Add nuts and stir gently.
5.Pour onto buttered cookie sheet and spread evenly.
6.Refrigerate until firm.
7.Cut into pieces and store in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/30105/potato-chip-candy"},{"id":"30093","title":"White Decorator's Icing - Sugar Cookie Decoration Frosting","ingredients":"sugars, powdered
shortening, vegetable, household, composite
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat sugar, shortening, corn syrup and milk in medium bowl 2 minutes or until fluffy.
Use as needed.
Use food color to color and tint frosting as needed.","url":"https://recipe.bluelayer.org/recipe/30093/white-decorators-icing-sugar-cookie-decoration-frosting"},{"id":"30091","title":"Bread Machine Garlic Bagels","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 2 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden, approximately 15 minutes.
Bagel Success Hints:
When forming the bagels, set aside two 1/4 inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in the above directions.
To make bagel chips, slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30091/bread-machine-garlic-bagels"},{"id":"30088","title":"Mom's Peanut Butter Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Set aside.
In large mixing bowl combine:","url":"https://recipe.bluelayer.org/recipe/30088/moms-peanut-butter-cookies-recipe"},{"id":"30078","title":"Christine's Crock Pot BBQ Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sauce, barbecue","directions":"Deep fry the chicken wings just until lightly golden and slightly crisp.
Drain grease off.
Place the chicken wings in the crock pot then pour the BBQ sauce over the wings stirring to coat.
Turn the crock pot on low and cook for 6-8 hours.
When cooking is done remove the chicken wings from the crock pot and place on a cookie sheet.
Preheat an oven to 350.
Coat all the chicken wings with BBQ sauce and bake for 15-20 minutes or until the sauce on the chicken wings is sticky to the touch.","url":"https://recipe.bluelayer.org/recipe/30078/christines-crock-pot-bbq-chicken-wings"},{"id":"30070","title":"Northland Cookies","ingredients":"sugars, brown
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
nuts, almonds","directions":"Mix brown sugar, butter or margarine, and water.
Add flour, baking soda, cinnamon, and salt.
Stir in nuts and mix well.
Shape in roll 2 1/2 inches in diameter, cover and chill until firm.
Preheat oven to 400 degrees F (200 degrees C).
Cut dough into 1/8-1/4 inch slices.
Bake on greased cookie sheet 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/30070/northland-cookies"},{"id":"30061","title":"Moms Almond Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds","directions":"Prepare a cookie sheet by greasing with 1 tablespoon butter.
In a heavy 3-quart saucepan, melt the butter.
Once melted, add sugar, corn syrup, and salt.
You want it to cook very slowly, not boiling quickly because you do not want sugar crystals to form.
Medium heat is best.
You can stir it occasionally, but do not scrape around the sides of the pan.
This could cause crystals to form.
The slower the boil, the smoother the candy.
Continue to cook until candy thermometer reads 295 degrees F.
Meanwhile, pour slivered almonds onto the greased cookie sheet.
Once almonds are spread out, pour cooked candy over top.
Let sit until it reaches room temperature, about 1 hour.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30061/moms-almond-toffee"},{"id":"30057","title":"Pecan Shortbread Melts","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
sugars, granulated","directions":"Preheat oven to 325 degrees.
With an electric mixer, cream butter in a large bowl.
Beat in icing sugar & vanilla.
Add salt, then flour to creamed mixture.
(Mixture will still be crumbly.
).
With your hands or a wooden spoon, add the pecans until evenly distributed.
(Mixture will now resemble cookie dough.
).
Shape dough into the size of dates (make a ball between your hands & then slightly squish to give the oblong shape), dredge in superfine sugar & place on ungreased cookie sheets.
Bake 25 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/30057/pecan-shortbread-melts"},{"id":"30047","title":"No Cook Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Blend the peanut butter and syrup in a large bowl.
Mix the sifted dry milk and sugar together add all at once.
Mix all together using a spoon until it will no longer mix.
Then use your hands to knead like bread dough until smooth and creamy.
Flatten out on cookie sheet and cut in squares.
Remember fudge will remain soft and pliable.
It will harden some if placed in the fridge.","url":"https://recipe.bluelayer.org/recipe/30047/no-cook-peanut-butter-fudge"},{"id":"30039","title":"Crisp Almond Gingersnaps","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325F.
Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl.
Beat until well blended and light.
Stir in nuts and flour.
On a lightly floured board shape dough into 2 logs about 10-inches long.
Wrap tightly in waxed paper or plastic wrap, chill overnight.
Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
Cool cookies on a wire rack.
Store in an airtight cookie tin in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/30039/crisp-almond-gingersnaps"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"30020","title":"Basic Hard Sauce Recipe","ingredients":"butter, without salt
sugars, powdered
vanilla extract
water, bottled, generic","directions":"Cream butter with high speed beater at medium speed; add in sugar.
Beat till smooth.
Add in vanilla and water; beat till fluffy.
Spread on cakes, cookies, pies, etc.","url":"https://recipe.bluelayer.org/recipe/30020/basic-hard-sauce-recipe"},{"id":"30003","title":"Guilt Free Oatmeal Cranberry Cookies","ingredients":"cranberries, dried, sweetened
water, bottled, generic
egg substitute, powder
molasses
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground","directions":"In a medium bowl, combine the raisins, water, egg whites, and molasses.
Stir until well mixed.
Add the sugar, brown sugar, and vanilla.
Stir to combine.
In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
Mix well.
Slowly add the flour mixture to the raisin mixture.
Stir in oats.
place on parchment paper.
Bake at 350 for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy!
Yum!
).
Remove cookies .
allow them to cool.","url":"https://recipe.bluelayer.org/recipe/30003/guilt-free-oatmeal-cranberry-cookies"},{"id":"29988","title":"Flax Oatmeal Raisin Cookies","ingredients":"butter, salted
sugars, brown
vanilla extract
spices, cinnamon, ground
oats
oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
raisins, seeded","directions":"Preheat oven to 375F.
In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
Add the two kinds of oats, one at a time mixing well after each addition.
Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
Take the dough out of the bowl and place on a cutting board or a flat surface.
Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
With a serrated edged knife, cut the roll into 1/2 inch thick discs.
Place the discs on a baking sheet lined with parchment paper.
In a preheated 375 oven bake for 12 minutes or until golden brown.
Cool cookies on the baking sheet for 30 minutes.
Remove to a wire rack and let cool completely.","url":"https://recipe.bluelayer.org/recipe/29988/flax-oatmeal-raisin-cookies"},{"id":"29981","title":"Oatmeal Rasin Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded","directions":"Heat ivan to 350F.
Lightly spray cookie sheet with cooking spray.
In large bowl, beat margarine.
and sweetener or sugar until creamy.
Add egg substitute; beat well.
Add applesauce, apple juice concentrate and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake 15 to 17 minutes or until firm to the touch and light golden brown.
Cool 1 minute on cookie sheets, remove to wire rack.
Cool completely.
Store tightly coveted.","url":"https://recipe.bluelayer.org/recipe/29981/oatmeal-rasin-cookies"},{"id":"29956","title":"Woof Woof Chunky Peanut Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 375 degrees.
Grease cookie sheets.
In a large bowl combine flour and baking powder.
In another bowl combine peanutbutter and milk.
Add the milk and peanut butter to the dry ingredients and mix well.
On floured surface, turn out the knead.
Roll out 1/4 inch thick.
cut out using cookie cutters.
Bake 20 minutes or until lightly browned.
After the treats are baked place on racks to cool then store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/29956/woof-woof-chunky-peanut-dog-treats"},{"id":"29940","title":"Perfect Protein Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
cheese, cottage, creamed, large or small curd
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
spices, cumin seed","directions":"For a breadmaker, add the ingredients in the order recommended by your machine.
(Mine recommends that the yeast is put in the bottom of the pan, then the flour is added, then the rest of the ingredients, with the water and cottage cheese added last.
After the dough has completed the dough cycle, shape it however you'd like.
I usually just round mine into a large ball.
Let it rise on a greased cookie sheet or in a bread pan for about an hour.
Bake in a preheated 375 degree oven for about 25-35 minutes.
It is important to let this bread cool almost completely before cutting it.
It freezes well.","url":"https://recipe.bluelayer.org/recipe/29940/perfect-protein-bread"},{"id":"29938","title":"No Bake Chocolate Macroons","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"Place sugar, butter and milk in saucepan.
Bring to a low boil until butter is melted stirring often.
Remove from stove.
Add cocoa, coconut and oatmeal; stir to combine.
Drop by spoonfulls onto waxed paper, let stand until firm.
Cookies can then be placed in an airtight containter or zip-lock bag and be left on your counter.","url":"https://recipe.bluelayer.org/recipe/29938/no-bake-chocolate-macroons"},{"id":"29925","title":"Swiss Cornmeal Casserole","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
cheese, gruyere
salt, table
spices, paprika
cream, fluid, heavy whipping","directions":"Blend cornmeal and 2 cups water to a smooth mixture.
Bring the other 4 cups of water to a boil.
Gradually stir in the cornmeal mixrture.
Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
Beat in the butter, 1.5 cups grated cheese, salt and paprika.
Spread mixture on a buttered cookie sheet to a depth of 1 inch.
Chill.
Butter a shallow baking dish.
Cut cornmeal mixture into fingers and place them in it.
Pour cream over it.
Sprinkle with remaining cheese.
Bake at 350 for 15-20 minutes or until top is lightly browned.","url":"https://recipe.bluelayer.org/recipe/29925/swiss-cornmeal-casserole"},{"id":"29910","title":"Vegan Chocolate Crinkle Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
Beat in tofu until well blended.
Beat in vanilla, baking powder and salt.
Add flour in batches, beating well after each addition.
Cover and chill several hours or overnight.
Preheat oven to 350 F and lightly oil cookie sheets.
Scoop tablespoonfuls of dough and roll into balls.
Drop into a small bowl with powdered sugar, rolling to coat.
Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
Remove from oven and let rest 5 minutes, then remove to wire racks to cool.
Cookies will keep up to 1 week in an airtight container at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/29910/vegan-chocolate-crinkle-cookies"},{"id":"29909","title":"Healthy Vegan Pumpkin Oat Chocolate Chip Cookies","ingredients":"water, bottled, generic
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet or line with parchment paper.
Mix water and ground flax seed together in a bowl, creating a \"flaxegg\"; set aside until thickened, about 5 minutes.
Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.
Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.
Scoop dough onto the prepared baking sheet using a small ice cream scoop.
Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29909/healthy-vegan-pumpkin-oat-chocolate-chip-cookies"},{"id":"29894","title":"Crescent Cookies","ingredients":"butter, salted
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 325F.
In the bowl of an electric mixer, cream together the butter, 1/4 cup of the sugar, the salt, and the vanilla until light and fluffy.
Beat in the flour, and then stir in the pecans by hand.
Shape the dough into 1-inch balls.
Roll each ball slightly and form into a half-moon crescent.
Arrange the shaped cookies 2 inches apart on lightly greased cookie sheets.
Bake for 15 minutes, or until the edges are slightly browned but the tops are still pale.
Transfer the cookies to a rack to cool.
Put the remaining 3/4 cup sugar in a shallow bowl.
Roll the cooled cookies in the sugar, coating liberally.
Store in an airtight container.
You may know these as Wedding Cookies or Melting Moments.","url":"https://recipe.bluelayer.org/recipe/29894/crescent-cookies"},{"id":"29869","title":"Mixed Nuts with Rosemary","ingredients":"butter, without salt
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
nuts, cashew nuts, raw","directions":"Preheat oven to 350 degrees F.
Melt butter with dried rosemary, salt, and cayenne.
Pour this mixture over 3 cups mixed nuts, tossing to coat them.
Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/29869/mixed-nuts-with-rosemary"},{"id":"29851","title":"FUDGY Peanut Butter Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, powdered","directions":"Combine flour, peanuts, brown sugar and butter in ungreased 13 x 9 inch pan; press into bottom of pan.
Bake in 375 degree oven for 10 to 12 minutes until light brown around edges.
Melt chips and peanut butter together until smooth.
Add powdered sugar and stir vigorously until smooth.
Spread over hot cookie base.
Chill just until chocolate is not longer shiny and cut into bars.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29851/fudgy-peanut-butter-bars"},{"id":"29850","title":"Creepy Crawly Spider Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
noodles, egg, dry, unenriched","directions":"Melt 1 cup of chocolate chips in a heavy saucepan over low heat.
Mix in the cereal and the coconut.
Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies.
Melt the second cup of chocolate chips.
Gently stir in chow mein noodles.
When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired.
Leftover chocolate noodles can be made into more spider cookies.","url":"https://recipe.bluelayer.org/recipe/29850/creepy-crawly-spider-cookies"},{"id":"29833","title":"Bobbi's Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
wheat flour, white, all-purpose, unenriched","directions":"Place first five ingredients into your mixer bowl in order, making sure the water is not too hot.
It should be a step above lukewarm.
Use a wire whip attachment to whip until blended then let sit for 30 minutes or until bubbly.
Add the next six ingredients (including vital wheat gluten) and continue mixing with the wire whip until blended.
Switch to dough hook and add the four cups of white flour.
Mix on speed 2 for 1-2 minutes then speed 1 for 6 minutes to knead it.
Place on a spray greased surface and knead into a ball.
Place into a greased bowl and cover with wax paper sprayed with oil, then let it sit til doubled in size 30-45 minutes.
Gently push down and let it rise again.
Remove from bowl onto greased surface and divide into 5 pieces and shape each piece into a loaf.
If you want to freeze some, now is the time.
Place formed loaf on cookie sheet in freezer and after its frozen place in freezer bag.
When you take it out cover with sprayed wax paper and let raise 2-3 hours.
Place each loaf in a greased bread pan and poke holes in top with a fork.
Let sit for approximately 30 minutes.
When bread is about 1 inch above top of bread pan bake for 30 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/29833/bobbis-homemade-bread"},{"id":"29809","title":"No-Bake Fudgy Oat Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract","directions":"in a large bowl, combine oats and coconut.
set aside.
in a saucepan, combine milk and butter.
stir in sugar and cocoa.
mix well.
bring to a boil.
add oat mixture.
cook for 1 minute, stirring constantly.
remove from the heat.
stir in the vanilla.","url":"https://recipe.bluelayer.org/recipe/29809/no-bake-fudgy-oat-cookies"},{"id":"29784","title":"Sweet and Salty Pecan Shortbread","ingredients":"butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315).
Mix in the maple syrup and vanilla until evenly incorporated.
Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix.
Add the pecans and stir to mix.
Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long.
Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix.
Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere.
Wrap and refrigerate for several hours or overnight, until firm.
When ready to bake, preheat the oven to 350F.
Lightly grease two baking sheets or line with parchment paper.
Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart.
Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges.
Remove from the oven and let cool on the baking sheets for 5 minutes.
Serve warm or transfer to a baking rack to cool completely.
Store in an airtight container until ready to serve, or for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/29784/sweet-and-salty-pecan-shortbread"},{"id":"29783","title":"Nut Butter Breakfast or Anytime Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
nuts, almonds
yogurt, greek, plain, nonfat","directions":"Combine flours, sugar and salt (if using) in a large bowl.
Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough.
Form into thick cookies (I made six large ones) and bake at 350 F/180 C for 10 minutes.
Remove to a wire rack to cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29783/nut-butter-breakfast-or-anytime-cookies"},{"id":"29773","title":"Butterballs","ingredients":"butter, without salt
honey
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract
nuts, pecans
sugars, granulated","directions":"Preheat oven to 300 degrees.
Grease one or two cookie sheets.
Cream butter.
Beat in honey; gradually mix in flour and salt, then vanilla.
Add pecans.
Wrap dough in plastic wrap and chill for 1 hour.
Form balls by hand, the size of quarters.
Place 2 inches apart on the prepared cookie sheets.
Bake for 35 to 40 minutes.
Remove from oven; as soon as cool enough to touch, roll in confectioner's sugar.
Allow to cool and roll again in sugar.","url":"https://recipe.bluelayer.org/recipe/29773/butterballs"},{"id":"29763","title":"Beach Cookies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Place the Special K in the large bowl- set aside.
Mix the sugar and corn syrup and bring to a boil.
Turn off the heat, and add the peanut butter, stirring until peanut butter is melted.
Pour over the cereal, mixing with wooden spoon.
Drop by spoonfuls onto waxed paper.
Allow to cool.
Store in airtight container or zip-lock bags (I use the 2-gallon size and try to\"layer\" them, including the wax paper in the bags so they don't stick together too much).","url":"https://recipe.bluelayer.org/recipe/29763/beach-cookies"},{"id":"29749","title":"Aunt Helen's Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
cocoa, dry powder, unsweetened
sugars, granulated
nuts, walnuts, english
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof","directions":"Mix dry ingredients.
Add syrup and rum.
Shape into 3/4 inch balls and roll in additional powdered sugar.","url":"https://recipe.bluelayer.org/recipe/29749/aunt-helens-rum-balls"},{"id":"29747","title":"Texas Cowboy Cookies in a Jar","ingredients":"oats
sugars, brown
sugars, granulated
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Layer ingredients in order given in a 1- quart wide mouth canning jar.
Press each layer firmly in place before adding next ingredient.
Recipe for Cowboy Cookies (to be attached with the mix):.
Empty jar of cookie mix into a large mixing bowl,.
Blend mix together.
Add: 1 stick butter melted, 1 large egg, slightly beaten, and 1 tsp vanilla.
Mix until completely blended.
Shape into balls the size of walnuts; place 2 inches apart on sprayed baking sheets.
Bake at 350 for 11-13 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/29747/texas-cowboy-cookies-in-a-jar"},{"id":"29740","title":"Angel Fingers","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, cake, enriched
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Preheat oven to 350F (180C).
Cream butter with elec.
mixer.
Add confect.
sugar and beat until well mixed.
Beat in vanilla, then add cake flour and ground nuts and mix well.
Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up.
Divide dough in half and cut each half into 12 pieces.
Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter.
Place cookies on ungreased baking sheets about 1 1/2 inches apart.
Bake in middle of oven for about 13 minutes or until pale golden around edges.
Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm.
Cool cookies completely; then store in airtight containers.25","url":"https://recipe.bluelayer.org/recipe/29740/angel-fingers"},{"id":"29716","title":"Boatwrights Sweet & Spicy Salad Pecans","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
spices, chili powder
spices, pepper, red or cayenne
salt, table
nuts, pecans","directions":"Combine butter & brown sugar in a large heavy pot.
Bring to a boil.
Remove from heat.
Stir in cinnamon, chili, & cayenne.
Add nuts, stir to coat.
Pour on parchment lined cookie sheet.
Bake at 325 for 20 - 30 minutes, till no longer syrupy, stir once or twice while baking.
Sprinkle with salt.
Cool & store in airtight container.","url":"https://recipe.bluelayer.org/recipe/29716/boatwrights-sweet-spicy-salad-pecans"},{"id":"29713","title":"The Ultimate Chocolate-Chip Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking soda
oil, canola
syrup, maple, canadian
water, bottled, generic
vanilla extract","directions":"Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Set aside.
Place the oats, flour, nuts, chocolate chips, salt, and baking soda in a large mixing bowl.
Stir with a wire whisk.
Place the oil, maple syrup, water, and vanilla in a small mixing bowl and beat vigorously with a wire whisk until emulsified.
Stir into the oat-flour mixture, mixing hust until everything is evenly moistened.
Let sit 5 minutes.
Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart.
The dough will be crumbly.
Flatten with your hand to 1/3-inch thick.
Smooth the edges to make each cookie uniformly round, gently pressing the dough so that the cookies hold together.
Bake one sheet at a time on the center shelf of the oven until cookies are lightly brown, about 18 minutes.
Transfer to a cooling rack and cool completely.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29713/the-ultimate-chocolate-chip-cookies"},{"id":"29700","title":"Awesome gluten and egg free chocolate chip walnut cookies","ingredients":"seeds, flaxseed
water, bottled, generic
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds
vanilla extract
spices, cinnamon, ground
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
salt, table","directions":"combine ground flax with water set a side
mix rest of ingredients together then add in flax mixture
Cover and refrigerate for at least 2 hours or longer
Pre heat oven to 350 F
To make take tablespoons of dough and roll into 1 inch balls and slightly flatten with your hand and place on cookie sheet
Bake for 13 to 15 minutes till lightly brown
Allow to cool completely before removing from cookie sheet
Enjoy","url":"https://recipe.bluelayer.org/recipe/29700/awesome-gluten-and-egg-free-chocolate-chip-walnut-cookies"},{"id":"29697","title":"Pecan Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
sugars, powdered","directions":"Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Beat in 4 teaspoons of water and the vanilla.
Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets.
(You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes.
Watch very carefully--better to undercook than overcook.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes.
Repeat with the remaining dough.
Put the powdered sugar in a shallow plate.
Once cooled, roll each cookie in an ample amount of the sugar.","url":"https://recipe.bluelayer.org/recipe/29697/pecan-crescent-cookies"},{"id":"29677","title":"Cinnamon Sugar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 400 degrees.
In a large bowl mix the dry ingredients.
With your fingers or two knives, mix in the shortening or butter until it resembles coarse meal.
Add the buttermilk, mixing in a little at a time until it forms a sticky dough, Turn the dough out on a lightly floured surface and knead a few times, adding more flour as needed until the dough is smooth and no longer sticky.With a floured rolling pin roll into a 1/2 inch thickness.
In a small bowl mix the sugar and cinnamon.
Brush the dough with the butter and evenly spread the cinnamon sugar on top.
Cut out the biscuits, using a round or square 2 inches cutter.
Place on a lightly greased cookie sheet and bake for 12 minutes or until golden and puffed.","url":"https://recipe.bluelayer.org/recipe/29677/cinnamon-sugar-biscuits"},{"id":"29659","title":"Chocolate Chip, Cherry and Walnut Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard
sugars, granulated
spices, cinnamon, ground
cherries, sweet, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
cream, whipped, cream topping, pressurized","directions":"Dough:.
Blend first 3 ingredients in processor.
Add butter and cream cheese and cut in using on/off turns until dough begins to clump together.
Gather dough into ball.
Divide dough into 4 equal pieces; flatten into disks.
Wrap each in plastic and refrigerate 2 hours.
(Can be prepared 2 days ahead.
Keep refrigerated.
Let soften slightly at room temperature before rolling out.
).
Filling:.
Line large baking sheet with parchment paper.
Mix sugar and cinnamon in small bowl.
Roll out 1 dough disk on floured surface to 9-inch round.
Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border.
Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts.
Press filling firmly to adhere to dough.
Cut dough round into 8 equal wedges.
Starting at wide end of each wedge, roll up tightly.
Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents.
Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts.
Place baking sheet in freezer 30 minutes.
Position rack in center of oven and preheat to 375F Brush cookies lightly with whipping cream.
Bake frozen cookies until golden brown, about 40 minutes.
Transfer cookies to racks and cool completely.
(Can be made ahead.
Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
).","url":"https://recipe.bluelayer.org/recipe/29659/chocolate-chip-cherry-and-walnut-rugelach"},{"id":"29655","title":"Peanut Butter Granola","ingredients":"oats
peanut butter, smooth style, without salt
oil, canola
sugars, brown
honey","directions":"Preheat your oven to 350.
In a big mixing bowl, mix all of the ingredients together, except the honey.
The peanut butter and sugar will clump together just break up the clumps with a spoon.
I always leave a few, though they taste amazing.
Not all of the oats will look like they have any peanut butter flavor, but trust me, once its done baking youll have some heavenly PB granola.
Spread out the mixture onto a cookie sheet and bake for up to twenty minutes.
After the first ten minutes, toss the granola so it bakes evenly.
Drizzle the honey on top of the mixture at this time (I just eyeball the amount of honey), then put back in the oven for the remaining 10 minutes.
Make sure to let the granola cool completely before storing in the fridge.
Put your granola on top of oatmeal, yogurt, ice cream or eat as cereal.
Or by the handful, like me.","url":"https://recipe.bluelayer.org/recipe/29655/peanut-butter-granola"},{"id":"29637","title":"White Choc-Chip Cookies","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter and sugar in a medium bowl.
Beat in condensed milk.
Cream until the mixture is light and fluffy.
Sift flour and baking powder.
Stir into butter mixture, along with half of the choc chips.
Roll tablespoons of mixture into balls.
Place on a lined oven tray.
Press the biscuits down to flatten, and decorate with the remaining choc chips.
Bake at 190C for 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/29637/white-choc-chip-cookies"},{"id":"29569","title":"Josies Oatmeal Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats","directions":"Heat oven to 350 degrees.
Cream butter or margarine with brown sugar, add flour, baking soda and oats.
Mix until all incorporated.
Use a tablespoon and drop onto a non greased cookie sheet, flatten with a fork if needed.
Bake at 350 for 12 15 minutes.
Dont let the simplicity of this recipe fool you...these are great.
Pour some milk and enjoy!","url":"https://recipe.bluelayer.org/recipe/29569/josies-oatmeal-cookies"},{"id":"29561","title":"Swedish Icebox Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
molasses
nuts, almonds","directions":"Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon.
Set aside.
In large bowl of electric mixer, cream the butter.
Gradually add the sugar and beat well.
Add the molasses and beat, scraping the bowl with a spatula, until sooth.
On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
Turn the dough onto a board.
Knead slightly, only until smooth.
Add the almonds and knead until they are evenly distributed.
Divide dough in half and shape each half into an oblong.
Place each half on a piece of wax paper about 15\" long.
Holding the paper against the dough, smooth each oblong into an even shape about 3\" x 1\", and about 10\" long.
Wrap in wax paper.
Freeze the dough for 30-45 minutes, or refrigerate it overnight.
Preheat oven to 325.
Using a very sharp knife, slice cookies a scan 1/4\" thick.
Place on unbuttered cookie sheets about 1\" apart.
Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm.
Do not overbake -- these will crisp up as they cool.","url":"https://recipe.bluelayer.org/recipe/29561/swedish-icebox-cookies"},{"id":"29559","title":"No Bake Chocolate Cookies","ingredients":"peanut butter, smooth style, without salt
oats
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
vanilla extract","directions":"Put oatmeal and peanut butter in large bowl.
Mix rest of ingredients in sauce pan and bring to a boil and boil 1 minute.
Remove from heat and add 1 teaspoon vanilla, pour over oatmeal peanut butter mixture, mix well and press in 8x8 pan or drop from spoon onto wax paper.
Cool.","url":"https://recipe.bluelayer.org/recipe/29559/no-bake-chocolate-cookies"},{"id":"29520","title":"Raw \"not Peanut Butter Cookies\"","ingredients":"nuts, almonds
syrup, maple, canadian
vanilla extract
salt, table
nuts, almonds","directions":"For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly.
Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving.
Stored in a sealed container in the freezer, these cookies will keep for up to one month.","url":"https://recipe.bluelayer.org/recipe/29520/raw-not-peanut-butter-cookies"},{"id":"29517","title":"Checkerboard Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
vanilla extract
cocoa, dry powder, unsweetened
salt, table","directions":"In a mixing bowl, cream butter and sugar using a whisk or an electric whisk until light and fluffy.
Add vanilla and mix again.
Now, add the flour in batches and mix into the butter sugar mixture until you get a crumbly mixture.
Once you reach the crumbly stage, knead the dough until it all comes together into a big lump.
In case you find the dough too sticky, sprinkle a lil flour and knead.
Once done kneading, divide the dough into half.
In one portion of the dough, sprinkle the cocoa powder and gently incorporate the cocoa into the dough thoroughly.
Now, place the white dough between 2 sheets of parchment paper or butter paper and gently roll out into a 5\" square making sure the dough is evenly rolled out.
Repeat the same process with the chocolate dough too.
Now, line a tray or a plate with parchment paper.
Cut the rolled out dough into 4 strips each 3/4\" wide.
In the lined tray, assemble the strips in an alternate fashion to get the checkerboard pattern.
Once you assemble the strips, refrigerate the dough for 2 to 3 hours.
I refrigerated the dough for 1 day out of sheer lack of time to bake them but needless to say, i had super crunchy cookies so no regrets there.
After 3 hours, preheat the oven to 180C.
Cut the log of dough into 1/4\" thick slices and assemble on a parchment paper lined baking tray leaving an inch gap between each cookie.
Bake for 8 to 10 mins or until the cookies turn a light brown.
Cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29517/checkerboard-cookies"},{"id":"29508","title":"Swedish Farmer Cookies","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, almonds
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Cream butter well.
Gradually add sugar, then blend in corn syrup, mixing well.
Add nuts.
Blend flour and baking soda, then add to butter mixture.
Roll dough into logs.
Wrap in waxed paper and chill well.
Slice thin (about 1/4 inch) with a sharp knife.
Bake on greased cookie sheet at 375 for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/29508/swedish-farmer-cookies"},{"id":"29500","title":"Gingerbread Cookies (Large Batch)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
shortening, vegetable, household, composite
sugars, brown
leavening agents, baking soda
water, bottled, generic
molasses","directions":"Combine the flour, spices and salt.
in a large bowl, cream the shortening and brown sugar.
Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth.
Beat in the molasses.
Gradually blend in the dry ingredients.
Cover and chill for 24 hours.
Preheat oven to 350oF.
Lightly grease cookie sheets.
On a floured surface roll out the dough to a thickness of 1/4 inch.
Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
Bake 10 to 12 minutes until dry looking and firm to the touch.
Transfer to wire racks to cool.
Decorate with frosting if desired.
Number of cookies depends on size of cutters -- this makes a lot.
Prep time includes chiling time.","url":"https://recipe.bluelayer.org/recipe/29500/gingerbread-cookies-large-batch"},{"id":"29484","title":"Easy Marzipan Figures with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
tofu, raw, regular, prepared with calcium sulfate","directions":"Please refer to the: \"Healthy Tart\".
You will use the leftover from this recipe to make marzipan-like decorations.
You can also use the dough that has been frozen for later use.
[Make the dough] Wipe the excess water from the dough with paper towels.
Combine it with the pancake mix, wrap it with plastic wrap and let it rest for about 1 hour.
Make necessary colored dough for your figure by kneading in the food coloring ingredients.
Wrap each dough with plastic wrap.
(Let it rest and the color will blend in.)
Make your favorite figures.
Once the figures are made, bake in a preheated oven at 150C for 10 minutes and it is done.
Use cocoa powder or chocolate to draw the face.
[Using a toaster oven] Bake it for 2-3 minutes.
Cover it with aluminum foil to prevent it from scorching.
You don't have to use 3D marzipan figures.
You can make easy figures like making cookies.
Toppings for Buche de Noel.
You can decorate a Halloween rolled cake with them too.","url":"https://recipe.bluelayer.org/recipe/29484/easy-marzipan-figures-with-pancake-mix"},{"id":"29472","title":"Low Calorie Crunchy Oat-Less Granola","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
sugars, brown
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325F and spray a cookie sheet with 0 calorie cooking spray.
Mix all ingredients together in a bowl; mixture will be moist and sticky.
Spread mixture onto the cookie sheet in a thin-ish layer.
Bake for 30minutes, stir half way through.
Let cool completely on the baking sheet.
Break the granola into pieces, and if you don't mind the calories, mix it with whatever your heart desires (raisins, chocolate chips, nuts)!
Store leftovers in airtight containers.","url":"https://recipe.bluelayer.org/recipe/29472/low-calorie-crunchy-oat-less-granola"},{"id":"29463","title":"Sunflower cookie brittle","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.
Combine the butter, sugar, vanilla and salt in the mixing bowl of an electric mixer; beat until creamy.
Stir in flour gradually, beating until well blended; fold in the sunflower kernels and chocolate chips.
Press the dough into an ungreased jellyroll pan.
Bake until golden brown, about 20 minutes.
Let cool then break the baked cookie apart like peanut brittle.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29463/sunflower-cookie-brittle"},{"id":"29453","title":"White Sugar Cookies Recipe","ingredients":"sugars, granulated
sugars, powdered
oil, olive, salad or cooking
butter, without salt","directions":"Cream the above till light and fluffy.
Add in: 1 teaspoon vanilla 4 2/3 c. flour 1 teaspoon soda 1 teaspoon cream of tartar 1/2 teaspoon salt
Sift the dry ingredients and add in to the above mix.
Roll in balls, about 1 teaspoonful; place on cookie sheet.
Press cookie with bottom of glass pressed in sugar.","url":"https://recipe.bluelayer.org/recipe/29453/white-sugar-cookies-recipe"},{"id":"29450","title":"Unleavened Bread for Passover","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking","directions":"Roll out to 1/8 inch thick.
Place on greased cookie sheet.
Score into about 1 inch squares.
Cut into 4 x 5 rectangles.
Bake at 400 degrees about 15 minutes.
In the first minutes of baking, prick bubbles that may form.","url":"https://recipe.bluelayer.org/recipe/29450/unleavened-bread-for-passover"},{"id":"29443","title":"Craving Cookies","ingredients":"bananas, raw
peanut butter, smooth style, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, stir together the mashed banana and peanut butter until well blended.
Stir in the brown sugar, white sugar and vanilla until smooth.
Combine the flour and baking powder; add to the peanut butter mixture and mix well.
Finally, fold in the chocolate chips.
Cover and chill dough for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Line cookie sheets with parchment paper.
Roll dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29443/craving-cookies"},{"id":"29432","title":"Mock Strudel","ingredients":"butter, without salt
sugars, granulated
salt, table
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
marmalade, orange
jams and preserves, apricot
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded","directions":"Dough:.
In a large bowl mix the dough ingredients together until it forms a ball.
Roll in waxed paper and refrigerate overnight.
Filling:
Mix orange marmalade and apricot jam together.
Topping:.
In a separate bowl mix all toppings together.
Preheat oven to 325 degrees.
Grease and flour cookie sheet.
Cut dough in four equal pieces.
Take 1 section of dough and refrigerate the others.
Roll out dough on floured waxed paper forming a rectangle.
Spread 1/4 filling over rectangle.
Sprinkle 1/4 topping mixture over rectangle.
Roll up like a jelly roll about 1 inch across.
Repeat for balance of ingredients.
Bake for 1 hour.
Cut into slices when cool.","url":"https://recipe.bluelayer.org/recipe/29432/mock-strudel"},{"id":"29426","title":"Vanilla Shortbread Dipped in Chocolate and Toasted Almonds","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
Crumble almonds with fingers, in a food processor or mini chopper.
You don't want them totally ground -- they should still have some texture.
Stir together flour and salt
Cream butter and sugar together either by hand or in an electric mixer.
Add vanilla and mix.
Add flour and salt to butter mixture and combine well.
Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
Cool on pan for 2 minutes and then cool to room temp on rack.
Melt chocolate chips in microwave or double boiler.
Dip each end of each cookie first in chocolate, then in nuts.
Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
These stay good for at least a month at room temperature -- but I doubt they'll last that long!","url":"https://recipe.bluelayer.org/recipe/29426/vanilla-shortbread-dipped-in-chocolate-and-toasted-almonds"},{"id":"29408","title":"Goat Nachos","ingredients":"snacks, tortilla chips, light (baked with less oil)
beans, snap, green, raw
cheese, cheddar","directions":"Preheat oven to 400 degrees.
Layer 1/2 chips on large cookie sheet.
Place spoonfuls of 1/2 beans on chips.
Sprinkle with 1/2 cheese.
Layer the rest of chips on top of this and repeat toppings.
Bake for approximately 5-7 minutes until cheese is melted.
Broil for 2-3 minutes until cheese is bubbly and chips are golden.
Serve with sour cream and salsa.","url":"https://recipe.bluelayer.org/recipe/29408/goat-nachos"},{"id":"29396","title":"Christmas Spice Cookies","ingredients":"sugars, brown
molasses
butter, without salt
oil, olive, salad or cooking
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground","directions":"Beat the sugar, molasses, butter or margarine, and oil together.
Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon.
Mix in the remaining flour 1/2 cup at a time until the dough is stiff.
Flatten into disks and cover with plastic wrap.
Refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes.
Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/29396/christmas-spice-cookies"},{"id":"29390","title":"Candy Corn Bark For Halloween","ingredients":"pretzels, soft, unsalted
corn, sweet, white, raw
vanilla extract","directions":"Spray a 15 X 10 X 1 inch pan with cooking spray.
Line pan with waxed paper.
In a large microwaveable bowl, microwave candy coating in high for 1 minute and 15 seconds.
Stir.
Continue microwaving and stirring in 15 second intervals until melted and smooth.
Stir in pretzels and 2 cups of the candy corn.
Spread mixture evenly in pan.
Sprinkle remaining 1/2 cup candy corn every over the top.
Press in lightly.
Let stand 1 hour or until completely cooled and set.
Break into irregular 2 to 3 inch pieces.
Store covered at room temperature.
*If you have Halloween themed cookie cutters, you can use then to cut out shapes from this candy.
*","url":"https://recipe.bluelayer.org/recipe/29390/candy-corn-bark-for-halloween"},{"id":"29383","title":"Sweetheart Lime Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
salt, table","directions":"TO MAKE CHOCOLATE VERSION:.
Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips.
Bake as directed and drizzle with melted chocolate when cookies are cooled.
Cookie Directions:.
Beat together butter and sugar in a large bowl on medium until combined.
Beat in zest and juice.
Reduce speed to low and add flour and salt, beating until just combined.
Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.
Preheat oven to 325 F and arrange 2 racks in center.
Line 2 large cookie sheets with parchment paper; set aside.
Roll out dough on a lightly floured surface to 1/4 inch thickness.
Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets.
Chill 10 minutes in freezer or 20 minutes in fridge.
Bake until cookies are set and just golden around the edges, 18 to 20 minutes.
Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely.
Dust with sugar up to 5 hours before serving.","url":"https://recipe.bluelayer.org/recipe/29383/sweetheart-lime-shortbread-cookies"},{"id":"29375","title":"Salt Dough Ornaments Recipe","ingredients":"salt, table
water, bottled, generic","directions":"Add in:
Knead, roll out dough on floured board, cut with cookie cutters.
Cut paper clips for hangers.
Insert hangers before baking.
Bake at 325 degrees for 8 to 10 min.
Paint with acrylics and varnish.
For colored dough, add in food coloring to water before mixing.
Keep unused dough in sealed plastic bag.
Will keep in refrigerator for 2 weeks.
Not edible.","url":"https://recipe.bluelayer.org/recipe/29375/salt-dough-ornaments-recipe"},{"id":"29373","title":"No-Bake Orange Cookies","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
orange juice, raw
syrups, corn, light
butter, without salt
nuts, walnuts, english","directions":"In a large bowl mix all ingredients until well blended.
Shape in 1 inch balls.
Makes about 60.","url":"https://recipe.bluelayer.org/recipe/29373/no-bake-orange-cookies"},{"id":"29356","title":"Whipped Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Beat butter add icing sugar and flour continue beating until light and fluffy.
Drop by teaspoon onto cookie sheet.
Flatten them if you want.
Top them with chocolate chips or a marishino cherry.
Bake at 350 for 8-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/29356/whipped-shortbread-cookies"},{"id":"29347","title":"Cinnamon & Sugar Pecans","ingredients":"water, bottled, generic
syrups, corn, light
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Combine water, syrup & sugar in a large heavy pan.
Cook over medium heat to firm ball stage (242F).
Remove from heat & stir in cinnamon.
Keep stirring till the syrup stops boiling.
Add nuts all at one time.
Stir untill nuts are completely separated & sugar is crystalized.
Pour onto parchment lined cookie sheet.
Cool & store in airtight container.","url":"https://recipe.bluelayer.org/recipe/29347/cinnamon-sugar-pecans"},{"id":"29311","title":"Basic Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees F.
Put oil onto a paper towel and wipe down a cookie sheet with rims with the oiled cloth.
This should be just enough to coat the pan to prevent the tofu from sticking.
Drain the tofu, then wrap and press gently with paper towels or a cloth towel to get out the excess liquid.
Do not press too hard.
Cut the blocks of tofu into 1/2 inch squares (or whatever shape you want).
I usually cut 4 rows across and 4 down, then I take each piece and cut horizontally - almost like butterflying the cube, but slicing all the way through.
Place on cookie sheet close together but not touching.
Bake for 30 to 35 minutes, turning pieces over halfway through cooking time.","url":"https://recipe.bluelayer.org/recipe/29311/basic-baked-tofu"},{"id":"29292","title":"Oatmeal Apple Cookies (For Dogs)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic
apples, raw, with skin
spices, cinnamon, ground
oil, olive, salad or cooking
honey
spices, cloves, ground","directions":"Heat oven to 325F.
Place all ingredients in a large bowl and mix thoroughly until combined to form dough.
Roll out dough on floured surface to about 1/4 inch thickness.
Using a cookie cutter, cut into shapes (bone shape suggested) until all the dough has been used.
Place cookies on ungreased foil (or parchment paper) lined baking sheets.
Bake 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/29292/oatmeal-apple-cookies-for-dogs"},{"id":"29277","title":"Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
vanilla extract","directions":"To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth.
Add more liquid if the sauce seems too thick or look curdled.
Remove from the heat and stir in the vanilla.
Use warm fondue immediately or set aside until needed and rewarm briefly.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
Leftover sauce keeps several days in the refrigerator.
It is a prefect topping for ice cream.
Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
Butter or cream results in a softer, mellower chocolate flavor.
Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200 F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).","url":"https://recipe.bluelayer.org/recipe/29277/chocolate-fondue"},{"id":"29266","title":"Pepper Nuts (Pfeffernusse)","ingredients":"syrups, corn, light
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
margarine, regular, 80% fat, composite, stick, without salt
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched","directions":"Mix as cookie dough.
Roll into thin ropes about the size of your pointer finger and cut into 3/4\" lengths.
You may want to freeze the ropes so as to make it easier to cut.
Bake 15 to 20 minutes at 350 deg.
F. on large cookie sheets.","url":"https://recipe.bluelayer.org/recipe/29266/pepper-nuts-pfeffernusse"},{"id":"29259","title":"Gluten Free \"molasses\" Spice Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Scoop onto the parchment lined baking sheet one tablespoon at a time.
Bake at 350 for 8 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/29259/gluten-free-molasses-spice-cookies"},{"id":"29242","title":"Garlic Bread","ingredients":"butter, without salt
salad dressing, mayonnaise, regular
spices, garlic powder
salt, table
spices, pepper, black
spices, rosemary, dried
cheese, parmesan, hard","directions":"Use an electric food processor/mixer and combine all items together and mix until blended well.
Take buns and open laying on a cookie sheet.
cover the buns with the garlic bread butter mixture.
Bake on 375 until browned to your liking.
Usually 5-12mins based on if you want them crispy.","url":"https://recipe.bluelayer.org/recipe/29242/garlic-bread"},{"id":"29223","title":"Healthy Peanut Butter Cookies with Dark Chocolate","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. 2.
In a medium mixing bowl combine flour, baking soda, and salt.
Set aside.
In a large mixing bowl combine peanut butter, maple syrup, olive oil, and vanilla.
(Tip: add a little olive oil to your measuring cup before adding the peanut butter.
This will help it to release from the cup without sticking.)
Whisk until combined and smooth.
Pour the flour mixture over the peanut butter mixture and stir until just combined.
Meanwhile, coarsely chop the dark chocolate.
Add it to the cookie mixture, and stir to combine.
Using a small ice cream scoop, place cookies on parchment-lined baking sheets (about 1 heaping tablespoon in size).
Place in freezer for 15 minutes to help cookies hold their shape.
Using the back of a fork, make a criss-cross pattern on the top of the cookies.
Place into preheated oven and bake for 10-13 minutes.
Allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/29223/healthy-peanut-butter-cookies-with-dark-chocolate"},{"id":"29205","title":"Cranberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Melt chocolate in the top of a double boiler.
I have melted in the microwave with excellant results by keeping a close eye on it.
Let cool to room temperature.
Roast pistachios at 350F for 5-7 minutes.
Set aside to cool.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15\" edged cookie sheet.
Refrigerate for atleast 1 hour, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/29205/cranberry-pistachio-bark"},{"id":"29190","title":"Palha Italiana Literally, Italian Straw","ingredients":"milk, canned, condensed, sweetened
nuts, walnuts, english
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Line a medium pan (9-by-13-inch) with parchment paper.
Set aside.
Into a medium-sized saucepan add the sweetened condensed milk and the walnuts.
Cook it on medium heat, always stirring until the mixture comes together and is easily released from the bottom of the pan.
It takes from 20-25 minutes on medium heat.
When done, remove from heat and set aside.
Into a large bowl, add the coarsely chopped crackers and the walnut cream.
Mix to combine.
Grab the prepared pan and drop the mixture into it.
Using a large spoon, spread out the creamy mixture.
Let it cool.
After its cooled, thats time to play a little and go crazy.
You may have Palha Italiana with no chocolate sauce.
But, if you want to make it even more delicious, why dont try it with some chocolate on top?
Do you agree with me?
I hope so!
In the top of a double boiler, melt unsweetened chocolate, stirring as you go.
Then once melted, remove it from the heat and add the heavy cream.
Dont forget: keep on stirring (gently, ladies and gentlemen).
Stir until all is combined.
Line a piece of parchment paper on a work surface.
Invert the pan and put the whole rectangle of Palha Italiana onto the parchment paper.
Cut into small squares.
Take a deep bowl, and put the melted chocolate into it.
I used an ordinary fork and an ordinary spoon for dipping the squares into the chocolate.
First: take a square, then dip that into the chocolate sauce bowl.
After, with a spoon, slide it onto the parchment paper.
Then, wait until the sauce is dried.
It takes an hour for that.","url":"https://recipe.bluelayer.org/recipe/29190/palha-italiana-literally-italian-straw"},{"id":"29181","title":"Peanut Burgers","ingredients":"oil, corn, peanut, and olive
celery, raw
carrots, raw
onions, raw
parsley, fresh
seeds, sesame seeds, whole, dried
spices, cumin seed
dill weed, fresh
spices, coriander seed
spices, fennel seed","directions":"Mix the cumin, dill, coriander and fennel powders.
With a grinder or food processor, grind the peanuts, celery, carrots, onions, parsley and seeds into fine particles (but not into a powder or puree).
Mix in the powder mixture.
Turn the mixture in to a bowl, and knead hard for 1 minute.
If mixture needs more binding, add 1-2 tbsp water.
Mixture will still be somewhat dry.
Lightly oil a cookie sheet.
Drop the mixture into 4 large or 6 medium mounds.
Flatten into patties with back of a spoon.
Bake at 350F for 15-20 minutes, or until burgers are golden and crisp to the touch.
Serve as you would burgers.","url":"https://recipe.bluelayer.org/recipe/29181/peanut-burgers"},{"id":"29172","title":"Chili Mango Tassies - Holiday Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
mango nectar, canned
apricots, dried, sulfured, uncooked
vinegar, cider
spices, chili powder
spices, pepper, red or cayenne","directions":"Measure flour into a food processor.
Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
Empty mixture into a bowl and knead lightly, pressing dough into a disc.
Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
In a small saucepan, bring 1 cup water to a boil.
Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
Add remaining ingredients and return to a boil.
Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork.
Cool completely before using.
(You may also refrigerate for 2-3 days before using.
).
To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups.
Fill each with 1 rounded teaspoons of chili-mango filling.
Bake at 350 for 25-30 minutes until edges are golden brown.
Cool in pan on a wire rack; carefully remove tassies from pan when cool.","url":"https://recipe.bluelayer.org/recipe/29172/chili-mango-tassies-holiday-cookies"},{"id":"29163","title":"Oatmeal Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats","directions":"Cream together butter and brown sugar until smooth.
Stir in flour and oats.
Chill in refrigerator for at least two hours.
Preheat oven to 350 degrees F (175 degrees C)
Roll out dough on a lightly floured and sugared surface to 1/4 inch thickness.
Cut out with a cookie cutter and bake for 8 to 10 minutes or until edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/29163/oatmeal-shortbread-cookies"},{"id":"29152","title":"Pan Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix butter until light and fluffy.
Add sugar and beat again till light and fluffy.
Sift together flour and corn starch.
Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
Continue to combine flour into mixture until all is gone.
Mix well.
Dump dough onto a clean medium sized cookie sheet with sides.
Spread out evenly covering the whole sheet.
I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
Bake at 325 for approx 20 minutes.
My oven cooks really hot so you might have to add a minute or two until edges are light brown.
When out of the oven, I cut the square or rectangles through the shortbread.
When cooled I often dip one end into melted chocolate and then roll in sprinkles.","url":"https://recipe.bluelayer.org/recipe/29152/pan-shortbread"},{"id":"29149","title":"Barley Oat Crackers Recipe","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
honey
water, bottled, generic","directions":"\"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor.
For those cracker-lovers who are allergic to wheat, oats and barley are a blessing.
Try these crackers with a glass of cool, freshly squeezed orange juice for a quick and nutritious breakfast.
350 F. 15 to 20 min Preheat the oven to 350 F.
Grind the oats in a blender or possibly food processor to a fairly fine consistency
(about 25 pulses with the food processor).
In a large bowl or possibly in the food processor, mix the oats with the flour, salt, and baking soda.
Cut in the shortening till the mix resembles coarse meal.
In a small bowl, dissolve the honey in the hot water and slowly blend this sweetened water into the flour mix till the dough will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or possibly pastry cloth, roll thin, 1/8 inch.
Cut out 2-inch crackers with a cookie cutter, juice can, or possibly knife and arrange on a lightly greased or possibly parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or possibly 3 times.
Bake for 10 min.
Turn the crackers over and bake another 5 - 10 min, or possibly till very lightly browned.
The flavor of these crackers is best if they are not allowed to become more than pale brown.
Cold the crackers on a rack.
Yield: 60-70.","url":"https://recipe.bluelayer.org/recipe/29149/barley-oat-crackers-recipe"},{"id":"29131","title":"The Cream Cheese Frosting You Will Never Forget","ingredients":"cheese, parmesan, hard
honey
vanilla extract","directions":"In a medium bowl mix or blend all ingredients until well combined and creamy.
Top your favorite cake, muffins, cupcakes, berries, cookies, biscotti, scones, pie crust (yes, I baked a pie crust and smeared this on top of it as a slightly sweet and light dessert), or just get a spoon!","url":"https://recipe.bluelayer.org/recipe/29131/the-cream-cheese-frosting-you-will-never-forget"},{"id":"29111","title":"Onion Soup Cocktail Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cheddar
onions, raw","directions":"MIX.
KNEAD.ROLL INTO LOG.WRAP IN WAX PAPER.
COOL.
SLICE THINLY.
BAKE AT 350 FOR approximately 23 MINUTES.
MAY FREEZE.","url":"https://recipe.bluelayer.org/recipe/29111/onion-soup-cocktail-cookies"},{"id":"29092","title":"Chocolate chunk cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cherries, sweet, raw","directions":"Preheat oven to gas 4 or 180c
Prepare the baking trays by cutting greaseproof paper to fit
Melt the butter in a pan on the hob and bring to a frothy boil
Meanwhile place sugar and vanilla in a bowl then add melted butter and beat well
Add flour, baking powder and salt.
Using your fingers firstly crumble the mixture then as it comes together gently knead into a ball - if you have warm hands, then wrap the dough in cling and refrigerate for half an hour or more.
Add chocolate chunks or whatever else you've chosen and press lightly into the cookie dough or halve the dough and make 2 different types of cookie.
Roll mixture into small balls about 1 1/2 inches diameter evenly space on baking sheet and slightly flatten top.
A tip here: make cookie dough, roll into balls and then flatten, freeze on trays.
When they are fully frozen transfer them to bags to store in freezer.
Place in centre of oven or on racks as close as possible to centre of oven and bake for 8 - 10 minutes (8 minutes for top rack, 10 minutes for lower rack) - if using pre-made cookie dough from the freezer, place in trays 30 mins before baking and bake at same heat for 14 minutes
Remove from oven and leave to cool on their trays - if you move them too soon they may fall apart - when sufficiently cooled remove to wire racks to fully cool","url":"https://recipe.bluelayer.org/recipe/29092/chocolate-chunk-cookies"},{"id":"29077","title":"Santa's Whiskers","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cream together butter and sugar; blend in milk and extract.
Stir in flour, cherries and pecans.
Form dough into two 8 inch rolls.
Roll in flaked coconut to coat outside.
Wrap in waxed paper or plastic wrap and chill thoroughly.
Cut into 1/4 inch slices and place on ungreased cookie sheets.
Bake at 375* until edges are golden, about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/29077/santas-whiskers"},{"id":"29072","title":"Vegan Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
salt, table","directions":"In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake, cupcakes or between cookies.","url":"https://recipe.bluelayer.org/recipe/29072/vegan-chocolate-frosting"},{"id":"29032","title":"Maple Cinnamon Almonds","ingredients":"nuts, almonds
syrup, maple, canadian
spices, cinnamon, ground
salt, table","directions":"In a medium bowl, combine almonds, syrup, cinnamon, and salt.
Toss well to combine.
Spread out on a cookie sheet in a single layer.
Bake at 300 degrees for 25-30 minutes, stirring every 10 minutes.
Allow to cool completely.
Makes 1 cup almonds, or about 5 snack-sized servings.","url":"https://recipe.bluelayer.org/recipe/29032/maple-cinnamon-almonds"},{"id":"29011","title":"Cranberry Flax Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cranberries, dried, sweetened","directions":"Preheat oven to 350 F. Line a large baking sheet with parchment paper or a Silpat liner.
Cream together the butter, sugar, and vanilla in a medium bowl, and then stir in all remaining ingredients.
Refrigerate the dough to chill slightly (about 10 minutes).
Then use a 1-teaspoon measuring spoon to measure out the dough and roll each into a ball.
Arrange the balls on the prepared baking sheet.
Bake until the cookies are light golden on the bottom, about 12 to 14 minutes.
Cool completely on the tray before removing.","url":"https://recipe.bluelayer.org/recipe/29011/cranberry-flax-cookies"},{"id":"28990","title":"Nilla Wafers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"Preheat the oven to 325F.
Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until the dough is smooth.
Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 inch apart.
Using the bottom of a measuring cup, gently press on each cookie to flatten it slightly.
Bake for 5 minutes, rotate the pans, and bake for 4 minutes, or until the cookies are golden brown.
Let stand on the baking sheets for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/28990/nilla-wafers"},{"id":"28989","title":"Turtle Bark","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, fluid, heavy whipping
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
candies, caramels","directions":"Note: make the caramel sauce first so it has time to cool.
For the caramel sauce: Place a medium saucepan over medium-high heat and combine sugar and warm water.
Stir until the sugar dissolves, 2 to 3 minutes.
Bring the syrup to a boil and do not stir; let it start to caramelize.
You can gently swirl the pan to help it start to brown.
Watch, not stirring, until it turns an amber colour.
Now remove from the heat and add cold butter.
Stir in the heavy cream.
You may return the pan to low heat if the mixture is not smoothening out right away.
Add the vanilla and the salt.
Stir unti smooth.
Let the caramel cool for about 15 minutes.
For the turtle bark: Melt your chocolate in a double boiler.
(All you do is bring water in a pot to a boil then turn it down to simmer, or slightly above simmer.
Then place your other pot on top and pop the chocolate in that.
I do not have a double boiler so I place a heat proof glass bowl on top of the pot.
It works beautifully.)
Let the chocolate melt.
Stir it now and then.
Once its melted, pour it into a parchment-lined pan (8 x 8 is best; I did it on a cookie sheet which made it too thin).
Toss the pecans over top.
Then toss the Skor bits over top.
Pop the bark in the fridge to set.
Once your caramel is cooled (if its not, itll melt your chocolatethis is super important), pour it over your bark.
Pop it back in the fridge for a bit to set up.
Remove and break apart or cut.
I like mine roughly chopped or broken.
Im not a big fan of clean edges on bark.","url":"https://recipe.bluelayer.org/recipe/28989/turtle-bark"},{"id":"28976","title":"Oyster Crackers","ingredients":"cookies, graham crackers, plain or honey, lowfat
oil, olive, salad or cooking
salad dressing, ranch dressing, regular
dill weed, fresh
spices, pepper, black
spices, garlic powder","directions":"Mix and pour over crackers.
Spread on baking sheet in single layer.
Bake at 275 for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/28976/oyster-crackers"},{"id":"28963","title":"Lemon-Gingerbread Ice Cream Sandwiches","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkle baking soda over top.
Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
Cream margarine and brown sugar in another bowl.
Add molasses mixture; beat until soft dough forms.
Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper.
Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
Prick with fork.
Transfer on wax paper to cookie sheet; chill 30 minutes.
Preheat oven to 325F.
Grease 2 cookie sheets.
Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch.
Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
Pat filling down with spatula.
Place second cookie on top (pricked side up), and gently press down.
Scrape away any filling that spreads past edges, and use it to fill in corners.
Smooth edges.
Repeat with remaining cookies.
Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/28963/lemon-gingerbread-ice-cream-sandwiches"},{"id":"28942","title":"Best Glazed Butter Cookies (America's Test Kitchen)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
cheese, parmesan, hard
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass.
Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes.
(Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.
).
Adjust oven rack to middle position; heat oven to 375 degrees.
Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes.
Meanwhile, repeat with second disk.
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time.
Repeat with second portion of rolled dough.
(Dough scraps can be patted together, chilled, and re-rolled once.)
Cool cookies on wire rack to room temperature.
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain.
Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily.
Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.","url":"https://recipe.bluelayer.org/recipe/28942/best-glazed-butter-cookies-americas-test-kitchen"},{"id":"28932","title":"Double Chocolate Sand Cookies in a Jar","ingredients":"sugars, granulated
oats
spartan, real semi-sweet chocolate baking chips,
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"r>In a 1 quart or 1 liter jar, layer the ingredients inthe order given.
Lightly pack down the jar after each addition.
Attach a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C).
Grease a cookie sheet.
Empty the entire contents of the jar into a medium bowl.
Add 1 large egg and 1/4 cup of margarine melted; mix well.
Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.
Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/28932/double-chocolate-sand-cookies-in-a-jar"},{"id":"28926","title":"Oatmeal Cookie Mix II","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
spices, cinnamon, ground","directions":"r>In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour.
Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats.
Screw on the lid and attach a tag with the following instructions:
Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy.
Stir in the contents of the jar.
Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/28926/oatmeal-cookie-mix-ii"},{"id":"28923","title":"Roasted Asparagus","ingredients":"asparagus, raw
cheese, blue
nuts, walnuts, english","directions":"Preheat oven to 450 degrees.
Rinse asparagus and snap off the tough ends.
Spray a cookie sheet and lay asparagus on it then sprinkle with salt and pepper.
Cook in a preheated oven for 8-10 minutes.
Sprinkle the blue cheese and walnuts on HOT asparagus.
Return the asparagus to the oven for an additional 1-2 minutes.","url":"https://recipe.bluelayer.org/recipe/28923/roasted-asparagus"},{"id":"28915","title":"Honey Roasted Cashews","ingredients":"honey
syrup, maple, canadian
butter, without salt
salt, table
vanilla extract
spices, cinnamon, ground
nuts, cashew nuts, raw
sugars, granulated","directions":"Preheat oven to 350 degrees and line a baking sheet with tin foil.
Measure out all ingredients and combine the honey, maple syrup and butter.
Microwave until butter is melted, about 25-30 seconds.
Then add salt, vanilla and cinnamon to the honey mixture and stir.
Place cashews in a medium-sized bowl, pour the honey mixture over the nuts and toss.
When coated spread on the prepared cookie sheet (forming a single layer) and bake for 6 minutes.
Remove from oven, toss again and place back in the oven for 6 more minutes.
Remove and pour into a clean bowl, toss with the sugar and a little salt to taste and let cool, stirring occasionally.
When completely cool pour into a glass jar with an airtight lid.","url":"https://recipe.bluelayer.org/recipe/28915/honey-roasted-cashews"},{"id":"28896","title":"Forevermama's Shortbread Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
vanilla extract","directions":"Preheat oven to 350 F degrees.
Lightly grease or parchment line a cookie sheet.
In a bowl, combine the flour and the crushed potato chips, set aside.
In another bowl, cream together the butter, sugar and vanilla.
Incorporate the dry ingredients into the butter and sugar mixture until just combined.
Using a teaspoon, scoop out the dough and roll into a ball with your hands.
Roll the balls into granulated sugar.
Place prepared cookie sheet.
Press each ball down lightly with your fingers.
Bake for 12 minutes or until the edges are nice and golden.
Store in airtight container.
NOTE: If you taste the cookie dough before baking, don't be alarmed if it doesn't taste sweet or good enough.
You'll be surprised how good they turn out once rolled in sugar and baked.
They are yummy.","url":"https://recipe.bluelayer.org/recipe/28896/forevermamas-shortbread-potato-chip-cookies"},{"id":"28895","title":"Coconut Krispy Chocolate Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds.
Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
Allow to set at room temperature for 1 hour or until solid.
I prefer refrigerating for about 30 minutes for faster, easier setting.","url":"https://recipe.bluelayer.org/recipe/28895/coconut-krispy-chocolate-clusters"},{"id":"28894","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Preheat oven to 350 degrees F. Mix peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oats.
Mix dry ingredients into wet ingredients.
Place dough on a flour dusted surface.
Roll or press dough out to about 1/4 thickness.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 3 1/4 inch bone-shaped, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut-out cookies on a parchment-lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/28894/homemade-dog-treats"},{"id":"28893","title":"Almond Butter Cookies (Vegan)","ingredients":"sugars, granulated
nuts, almonds
egg substitute, powder
water, bottled, generic","directions":"Mix the egg replacer and warm water together.
I used luke warm water.
In a large bowl add the nut butter and sugar and egg replacer.
Mix well.
Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
I used a floured fork and made the cross hatch marks on the cookies.
I baked them for about 10 minutes.
Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
Then cool on a wire rack and eat.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/28893/almond-butter-cookies-vegan"},{"id":"28888","title":"Crescent Mexican Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
butter, without salt
nuts, pecans
vanilla extract","directions":"Mix together and shape into balls or crescents or rings.
Make about 36 cookies.
Bake 10 to 15 minutes at 325F (160C).","url":"https://recipe.bluelayer.org/recipe/28888/crescent-mexican-cookies"},{"id":"28883","title":"Kacoo's Hot and Spicy Pecans","ingredients":"butter, without salt
sauce, worcestershire
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, black
salt, table
nuts, pecans","directions":"Melt butter in pot.
Add all ingredients except pecans.
Blend well.
Take pot off stove.
Add pecans.
Stir about 5 minutes until well coated.
Spread on cookie sheet and bake for 15 minutes in 350 degree oven.","url":"https://recipe.bluelayer.org/recipe/28883/kacoos-hot-and-spicy-pecans"},{"id":"28880","title":"Grandma Potatoes","ingredients":"denny's, hash browns
butter, without salt
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
spices, garlic powder
spices, paprika
salt, table
spices, pepper, black","directions":"Preheat oven to 275F.
Pour hashbrowns onto large cookie sheet and place butter slices all around on top of them.
Pour enough whipping cream over potatoes to just cover, but not soak.
Season with garlic powder, paprika, salt and pepper (more or less depending on taste).
Spread cheese over potatoes.
Bake about 45 minutes to 1 hour, or until potatoes are cooked and cheese is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28880/grandma-potatoes"},{"id":"28863","title":"Sugar Cookie Decoration Frosting","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
vanilla extract","directions":"Cook milk and flour until thick and bubbly.
Cool completely.
Mix together crisco, sugar and vanilla.
Add the two mixtures together in a large mixing bowl.
Beat both mixtures together with whip attatchment on mixer (or your beaters on an electric mixer will work too) for at least 5 minutes or until sugar is no longer grainy.
Use as desired as a white icing or using food colors, color and tint as desired.","url":"https://recipe.bluelayer.org/recipe/28863/sugar-cookie-decoration-frosting"},{"id":"28804","title":"Coconut-Orange Snowballs","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, powdered
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
orange juice, raw
salt, table","directions":"Preheat oven to 350F.
Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well.
Beat in flour, orange peel, and salt.
Stir in coconut.
Cover and chill at least 1 hour and up to 1 day.
Soften dough slightly before shaping.
Preheat oven to 350F.
Line 2 large baking sheets with parchment paper.
Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
Place on prepared sheets, spacing 1 inch apart.
Bake until golden on bottom but pale on top, about 18 minutes.
Transfer cookies to racks; cool 5 minutes.
Place remaining 1 3/4 cups powdered sugar in bowl.
Roll hot cookies in powdered sugar, covering completely.
Cool cookies on rack.
Roll cookies in powdered sugar again, coating generously.
(Can be made 5 days ahead.
Store airtight between sheets of waxed paper at room temperature.)","url":"https://recipe.bluelayer.org/recipe/28804/coconut-orange-snowballs"},{"id":"28788","title":"Coconut Oat Cookies (Egg Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
sugars, powdered
syrup, maple, canadian","directions":"Preheat the oven to 180 degrees Celsius Grease two baking trays with butter.
Sift the flour and baking powder (or baking soda) into a medium sized bowl.
Stir in the coconut and oats.
Melt the butter, sugar and golden syrup together over medium heat.
Stir into the dry ingredients.
Using a wooden spoon, mix the ingredients together until well-blended.
Roll into 1/2 tbsp sized balls and place 1 cm away from each other on the baking tray.
Flatten slightly with a fork.
Bake for 10 minutes, or until golden brown.
Leave to cool for about 5 minutes before transferring onto a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/28788/coconut-oat-cookies-egg-free"},{"id":"28756","title":"Three-Month-Old Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
butter, without salt","directions":"Combine the flour, sugar, baking powder and salt.
Mix well.
Cut in butter until crumbs form.
Place in an airtight container for up to three months.
When ready to be baked, form 1 inch balls and bake at 350 degrees for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/28756/three-month-old-cookies"},{"id":"28738","title":"The Very Lightest Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes).
Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes.
The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape.
Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat.
Adjust the dough's consistency with additional flour or water, as necessary.
Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour.
Bake it in a preheated 425F oven, throwing four or five ice cubes on the floor of the oven as you put the bread inches Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder.
Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.","url":"https://recipe.bluelayer.org/recipe/28738/the-very-lightest-ciabatta"},{"id":"28717","title":"Chocolate Marshmallow Slices","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
nuts, walnuts, english","directions":"Combine butter and chocolate chips in a large bowl and microwave 30 seconds at a time, stirring vigorously after each interval, just until the chocolate is completely melted.
Be careful not to scorch the chocolate by microwaving it too long, or you will have to throw it out and start over (voice of experience speaking here).
Stir in the nuts until well distributed, and then stir in the marshmallows.
Lay out waxed paper sheets about 12\" long, and spoon chocolate mixture down the long side about 2\" from the edge.
Roll wax paper over chocolate mixture and form a log, pinching the sheets together and pulling toward you a bit to eliminate air bubbles in your logs.
Place logs on a cookie sheet, and refrigerate until solid.
Remove logs from refrigerator, remove wax paper and place on a cutting board.
Slice into 1/2\" slices and store in an airtight container in a cool place, or refrigerate.
(Note: Prep time does not include refrigeration time).","url":"https://recipe.bluelayer.org/recipe/28717/chocolate-marshmallow-slices"},{"id":"28699","title":"Tea Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a large bowl, beat the butter until smooth.
Beat in the sugar a little at a time.
Beat in the salt.
Add the flour in three batches, alternating with additions of 1/4 cup of water, stirring well after each addition.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees.
Remove the chilled dough from the refrigerator and use your hands to roll it into very small balls about 1/2 to 3/4 of an inch in diameter.
Transfer the cookies to ungreased cookie sheets.
Bake until the bottoms of the cookies just turn golden, about 15 to 20 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/28699/tea-cookies"},{"id":"28681","title":"Lacy Oatmeal Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
butter, without salt
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.
Line cookie sheet with buttered foil.
Mix flour and oats together in a medium bowl.
In a large bowl, mix together butter, sugar and corn syrup.
Add milk to the butter mixture and mix well.
Stir in the flour mixture and mix well.
Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
Press each cookie slightly with the back of a fork or spoon.
Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
Immediately transfer the foil and cookies to a wire rack.
Peel cookies off foil after they've cooled.
Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
Top each with the bottom side of the remaining cookies.","url":"https://recipe.bluelayer.org/recipe/28681/lacy-oatmeal-sandwich-cookies"},{"id":"28662","title":"Spicy Chocolate Almond Butter","ingredients":"nuts, almonds
nuts, almonds
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
sugars, brown
spices, chili powder","directions":"In a food processor combine almonds, almond oil, cocoa powder, and sugar.
Blend until smooth.
Sprinkle in chili powder and blend to combine.
For best flavor, chill for 24 hours prior to serving.
Serve with vanilla cookies, or fruit, or crackers, etc.","url":"https://recipe.bluelayer.org/recipe/28662/spicy-chocolate-almond-butter"},{"id":"28651","title":"Kiflis","ingredients":"butter, without salt
cheese, parmesan, hard
salt, table
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Cream together the butter, cream cheese, salt, and sour cream.
Stir in the flour.
On a floured surface, kneed the dough with your hands until it's smooth.
Chill the dough in the refrigerator for three hours.
Place chilled dough on a lightly floured countertop.
Using a rolling pin, roll the dough thin (about 1/8\").
With a table knife, cut the dough into 3\" squares.
Spread one corner of each square with the filling mixture.
Starting in that corner, roll up each square, then curve in the ends to form a crescent.
Place on cookie sheet and bake at 350 for 15-20 minutes, or until edges are beginning to turn golden.","url":"https://recipe.bluelayer.org/recipe/28651/kiflis"},{"id":"28642","title":"Buttermilk Biscuits and Pepper Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
lemon juice, raw
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Pre-heat oven to 425F.
In a medium sized bowl, add flour and shortening.
Cut in shortening until it looks like coarse breadcrumbs.
Add buttermilk and stir until soft dough forms.
Pour onto a board floured with 1/3 cup flour.
Roll into a ball and lightly knead for about 5 minutes.
Gently pat out dough until about 1/3 inch thick.
Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
Re-knead remaining scraps to make more biscuits.
Place on ungreased cookie sheet, about an inch apart.
Bake at 425F for 15 to 20 minutes or until desired color is reached.
For gravy:.
In a medium sized skillet, melt shortening until hot but not smoking.
Add 1/3 cup flour and stir until it looks like a paste.
Add 1/2 cup milk; stir until smooth.
Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
Add salt and pepper to taste.
Turn off heat and let sit for 5 minutes to thicken.","url":"https://recipe.bluelayer.org/recipe/28642/buttermilk-biscuits-and-pepper-gravy"},{"id":"28641","title":"Tuiles or Mandelflarn","ingredients":"butter, without salt
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cream, fluid, heavy whipping","directions":"Preheat the oven to 375F.
Melt the butter in a small heavy pan over medium-low heat.
When it foams, add all the remaining ingredients and stir to blend.
Let sit for a few minutes until the batter thickens a bit.
Grease and flour one or more cookie sheets (unless they are nonstickvery useful herein which case just rub with a tiny bit of butter).
Drop teaspoonfuls of the batter onto the sheets, allowing lots of room between cookiesthese spread like mad.
Figure about 6 cookies per sheet.
Bake for 5 to 7 minutes, or until lightly browned.
Use the thinnest spatula you have to carefully remove the cookies from the baking sheet; drape the hot cookies around the handle of a broomstick propped between 2 chairs or set up a similar arrangement (you can also use a rolling pin or other cylinder).
Cool, then eat within a day.","url":"https://recipe.bluelayer.org/recipe/28641/tuiles-or-mandelflarn"},{"id":"28640","title":"No Bake Cookies I","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"In a medium saucepan, combine sugar, milk, butter, and cocoa.
Bring to a boil, and cook for 1 1/2 minutes.
Remove from heat, and stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper.
Let cool until hardened.","url":"https://recipe.bluelayer.org/recipe/28640/no-bake-cookies-i"},{"id":"28608","title":"Caramel Popcorn (Microwave)","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
salt, table","directions":"Mix ingredients together and microwave on high for 2 minutes.
Stir and return to microwave for 2 more minutes.
Remove from microwave and add 1/2 tsp soda and 1 tsp vanilla.
Stir and dump into 4 quarts of popped popcorn and 1 cup of peanuts (optional) which is in a large brown grocery bag.
Shake bag.
Microwave in paper bag for 1 1/2 minutes on high.
Shake bag and again microwave for 1 1/2 minutes on high.
Shake bag and microwave for 1 minute on high.
Spread on a cookie sheet or alumimum foil and spread out to cool.
You can then break up the caramel corn into individual pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/28608/caramel-popcorn-microwave"},{"id":"28605","title":"Speedy Chocolate Drop Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers.
Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.","url":"https://recipe.bluelayer.org/recipe/28605/speedy-chocolate-drop-candy"},{"id":"28598","title":"Shortbread Linzer Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Special equipment: 3 inch round cookie or biscuit cutter, and a smaller cookie cutter that will fit inside the round one for a peek-a-boo of jam that peeks through the top cookie.
Preheat oven to 350 degrees F. 2.
Put the butter and sugar in a large mixing bowl and combine it on medium low speed.
Beat it until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Set aside.
Whisk salt into the flour in a separate bowl.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between each addition.
Stir until well combined and the dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap on a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into as close to a rectangle as possible.
Pop it in to the fridge for 20 minutes or so, or until firm.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its rolled into 1/8-inch thickness.
Once the dough has been rolled rather thinly, cut the dough with a 3 inch cookie or biscuit cutter.
I used a circle, but you can use whatever shape you like.
Then take the smaller cutter, and make cut-outs in half of the circles (I used a star cutout).
Remember that these are sandwich cookies, so each one will need a solid bottom, and a top with a shape cut out.
Put the dough pieces on a parchment lined baking sheet, about 2 inches apart.
Bake at 350 degrees F for 20-22 minutes, or until the edges are very lightly browned.
Feel free to roll the cute little centers back into the dough to make additional larger cookies.
Or just bake them as they are, which is what I did.
They only took about 9 or 10 minutes.
Remove cookies from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Before serving, spread about 1/2 teaspoon of jam in a thin layer onto all of the the solid cookies.
Then top each with a matching cut-out cookie topper.
Repeat this until all of the cookies are sandwiches.","url":"https://recipe.bluelayer.org/recipe/28598/shortbread-linzer-cookies"},{"id":"28570","title":"Scottish Oat Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, sugar, baking powder and salt together.
Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
Roll dough on lightly-floured surface to 1/8\" thickness.
Place on greased baking sheet, bake at 375 degrees F. for 12 - 15 minutes or until slightly browned.
NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times.
Break apart at score lines after cooling.","url":"https://recipe.bluelayer.org/recipe/28570/scottish-oat-cakes"},{"id":"28518","title":"Peanut Brittle with Art and Soul","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
vanilla extract
butter, without salt
leavening agents, baking soda","directions":"Get out a large sheet of parchment paper or aluminum foil, place on a cookie sheet, and butter or oil it.
Sit it by the stove, waiting to receive the brittle once its ready to pour.
Put the sugar, water and syrup into a saucepan, bring to the boil gently, then turn up the heat and let it boil for 8-10 minutes, swirling (but not stirring) the pan a couple of times, until the syrup has turned gold in color.
It will be smoking by then, so be warned!
Take the pan off the heat and, with a wooden spoon, stir in the nuts, followed by the vanilla, butter and baking soda.
You will have a golden, frothy, hot and gooey mixture.
Pour this briskly onto the waiting parchment or foil, using your wooden spoon to coax and pull it to make a nut-studded sheet, puddle-shaped though it may be, rather than a heap.
Leave it to cool, then break into pieces and store in at airtight container or box; or bag up to give at once as presents.
Youll get about 1 pound in total, and its up to you how much you want to put in each bag, really.
I find it easier to do several small batches like this, rather than multiplying quantities as I cook.","url":"https://recipe.bluelayer.org/recipe/28518/peanut-brittle-with-art-and-soul"},{"id":"28517","title":"Chocolate Chip Butter Bites","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Cream butter and sugar.
Blend in salt and vanilla.
Add the flour, 1/4 cup at a time, until batter is light.
Stir in chips by hand.
Spoon out batter by1/2 teaspoon measure.
Cool into marble-shaped balls and arrange 1\" apart on ungreased cookie sheet.
Bake 12-15 minutes or until cookies are fairly browned.","url":"https://recipe.bluelayer.org/recipe/28517/chocolate-chip-butter-bites"},{"id":"28506","title":"Best Soft White Bread Ever","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine.
Just follow your machines instructions.
Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
Warm the liquids until to about 100 deg.
F. and add to the mixer.
Mix until the dough pulls away from the sides of the mixing bowl.
Then allow the mixer to run on the second lowest setting to knead the dough.
This will take about 10 minutes.
Dependng on the humidity, you may have to add another tablespoon of water (or two).
Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise.
Depending on the temperature this may take 1 to 3 hours.
I like to put it in a cool area to have this step to the longest time possible.
Let the dough rise until doubled in volume.
Punch down the dough and shape in into the shape of your choice.
I prefer a football shape with blunt ends.
Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven.
Cover with plastic wrap and a towel and allow it to rise a second time.
This will take 1 to 1.5 hours.
Preheat the oven and the pizza stone to 400 Deg F.
After the dough has almost doubled in size remove the towel and plastic wrap.
With a sharp knife cut a slash along the top of the loaf.
Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
Allow to cool before you try to cut this bread.","url":"https://recipe.bluelayer.org/recipe/28506/best-soft-white-bread-ever"},{"id":"28505","title":"Amelia's Earliest American Cookie","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, coriander seed
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375.
Cream butter until soft; add sugar gradually and cream until fluffy (about 5 minutes).
Sift flour, baking powder and salt; add coriander.
Combine milk and sour cream.
Add the dry mixture to the butter-sugar mixture alternately with the milk, beating after each addition.
Pinch off pieces about the size of a hazlenut.
Roll in balls, place about 2 1/2 inches apart on greased cookie sheets.
Flatten in circles (using the bottom of a glass dipped on flour).
Bake about 12 minutes or until the edges begin to brown.
Cookies may be sprinkled with cinnamon, sugar, chopped nuts, or colored sugar before baking.","url":"https://recipe.bluelayer.org/recipe/28505/amelias-earliest-american-cookie"},{"id":"28482","title":"Irish Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar together until light and fluffy.
Sift in cornstarch and flour; mix well.
Press into a 10 3/4 by 7 inch pan.
Prick all over with a fork.
Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
Remove from pan and sprinkle with powdered sugar.
Cut into 20 finger shaped cookies.","url":"https://recipe.bluelayer.org/recipe/28482/irish-shortbread-cookies"},{"id":"28480","title":"Chockful of Nuts Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, walnuts, english","directions":"Combine butter, sugar and corn syrop in a large saucepan.
Using a wooden spoon, stir and cook over medium heat until smooth and bubbly.
Cook, covered for one minute.
Add nuts, increase heat to medium-high.
Cook uncovered, stirring constantly until syrop is a warm golden color (about 5 minutes).
Line a cookie sheet with foil and lightly butter.
Pour mixture onto pan, spreading as thin as possible.
Cool until hard (approximately 30 minutes).
Peel from foil and break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/28480/chockful-of-nuts-brittle"},{"id":"28475","title":"Peanut Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive","directions":"In a mixing bowl, cream together the butter and sugar.
Blend in the flour.
Stir in the peanuts.
On a lightly floured board, roll out the dough into about 1/2-by-2-inch rectangles, roughly.
Transfer the cookies to baking sheets.
Score the tops of the cookies in grid fashion with the edge of the paring knife.
Place the baking sheets in the refrigerator for 45 minutes.
Meanwhile, preheat the oven to 375 F. Place the baking sheets in the oven and reduce the temperature to 325.
Bake for about 25 minutes, or until the bottoms are golden.
Cool.","url":"https://recipe.bluelayer.org/recipe/28475/peanut-shortbread"},{"id":"28472","title":"Easy Modelling Clay","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350.
Mix all ingredients together until you have a soft ball of dough-if too dry add a bit of water.
Sprinkle some flour on counter and knead it until smooth and stretchy.
Shape the dough any way you want-use a toothpick or straw for making holes.
When finished shaping, put on cookie sheet and bake 20 minutes or until hard-timing depends on size of your piece of art.
Place on wire rack to cool.
Once cool, you can paint them.
When paint is dry a clear varnish can be added to give your creation a wonderful shine.","url":"https://recipe.bluelayer.org/recipe/28472/easy-modelling-clay"},{"id":"28464","title":"Chocolate Sweetheart Cakes for Two","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract","directions":"Heat oven to 350F (180C).
Grease and flour an 8 inch square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk until smooth.
Pour batter into prepared pan.
Bake in a 350-degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack.
Cool completely.
Transfer to cutting board.
Using 3 1/4 inch heart-shaped cookie cutter, cut cake into four pieces.
Spread chocolate frosting on top of two pieces.
Place remaining two hearts on top.
Garnish with decorator icing.","url":"https://recipe.bluelayer.org/recipe/28464/chocolate-sweetheart-cakes-for-two"},{"id":"28463","title":"Apple-cheddar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
leavening agents, baking soda
nuts, walnuts, english
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Heat oven to 400.
In medium bowl, combine flour, baking powder,baking soda and salt.
Using pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in cheese and nuts.
Add apple sauce; stir just until moistened.
On floured surface, knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
Cut into wedges; separate slightly.
Bake for 12 to 16 minutes or until lightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28463/apple-cheddar-scones"},{"id":"28447","title":"Mediterranean Olive Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)
corn, sweet, white, raw","directions":"Lay a clean kitchen towel on a cookie tray and dust liberally with cornmeal.
Set aside with another towel beside it.
You will also need a large Dutch oven or heavy ceramic pot with a lid.
Combine the flour, yeast and salt together in a large bowl.
Add the warm water and gently mix together with your hand until the dough starts to come together.
Take the dough out of the bowl and knead very gently into a ball shape.
Coat the same bowl with the olive oil and return the dough into the center of it.
Cover and seal well with a sheet of plastic wrap.
Let it sit until it doubles in size.
Once it has risen, take dough out of the bowl and lay it on your work surface.
Roughly press the dough into a flat circle and sprinkle about half of the olives on top.
Fold the dough over on itself, hiding the olives and press down again to form a flat shape.
Lay the rest of the olives onto the dough and fold dough over again, this time forming another ball shape.
Lay the dough onto the cornmeal dusted towel, seam side down.
Dust the top of the dough with some extra cornmeal and cover with the second towel.
Let dough rest until its almost doubled in size again.
Watch it closely and when you see that its almost ready, preheat your oven to 450 F and place the empty pot into it.
When the oven has reached its temperature, take off the top towel and using a sharp serrated knife, cut two slits across the top of the dough.
Take the pot out of the oven and very carefully lift dough off of the towel and drop it into the pot.
Place the lid on and put it back into the oven.
Bake for 30 minutes.
After 30 minutes, take the lid off of the pot and bake for a further 20-30 minutes, or until the crust is golden and crispy.
Remove from oven and set pot on a rack.
Let bread cool before slicing.
Adapted from Jim Lahey.","url":"https://recipe.bluelayer.org/recipe/28447/mediterranean-olive-bread"},{"id":"28444","title":"Barefoot Contessa's Shortbread Hearts - Ina Garten","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350F.
In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.
Add the Vanilla.
In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!
).
Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
Allow to cool to room temperature.
Leave plain or dip in or paint with melted chocolate or Royal Icing.
A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.
I cut out the cookies days ahead and bake them the day I serve them.
For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!","url":"https://recipe.bluelayer.org/recipe/28444/barefoot-contessas-shortbread-hearts-ina-garten"},{"id":"28438","title":"Raspberry and Oatmeal Swirls","ingredients":"raspberries, raw
sugars, granulated
yogurt, greek, plain, nonfat
oats","directions":"Put the frozen raspberries into a blender with the sugar, and puree.
You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
Spoon 1 to 2 teaspoons of the raspberry puree into a each glass (3/4 cup capacity glass), top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.","url":"https://recipe.bluelayer.org/recipe/28438/raspberry-and-oatmeal-swirls"},{"id":"28427","title":"Whole Wheat Almond Biscotti","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
egg substitute, powder
vanilla extract
nuts, almonds","directions":"Preheat the oven to 300 degrees.
Line a baking sheet with parchment.
Whisk together the flour, almond flour, baking powder and salt in a bowl.
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes.
Scrape down the sides of the bowl and beaters.
Add the vanilla and beat for another minute.
Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture.
Mix in at low speed until combined.
The batter will be sticky.
Add the almonds and mix until well combined.
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet.
Moisten your hands so the dough wont stick, and form a log, about 12 inches long by 2 1/2 inches wide.
Repeat with the other half of the batter.
The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
Place in the oven and bake 50 minutes, until lightly browned and dry.
Remove from the oven and let sit on a rack for 20 minutes (or longer).
Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven.
Bake 15 minutes.
Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned.
Remove from the heat and allow to cool.","url":"https://recipe.bluelayer.org/recipe/28427/whole-wheat-almond-biscotti"},{"id":"28424","title":"Raw Rice and White Sesame Cookies","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
honey
seeds, sesame seeds, whole, dried","directions":"Put all the ingredients in a bowl and mix them gently with a spatula.
Use small ice cream scoop to shape the mixture into small cookies, and arrange them on a mesh rack.
Dry them for 12 hours in a dehydrator.","url":"https://recipe.bluelayer.org/recipe/28424/raw-rice-and-white-sesame-cookies"},{"id":"28415","title":"Fudge Babies","ingredients":"nuts, walnuts, english
dates, deglet noor
vanilla extract
cocoa, dry powder, unsweetened","directions":"Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
Roll into cutey-pie little balls.
(Use plastic wrap if you need to.
).
I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.
**Update*** Version 2:.
Hot Cocoa Fudge Babies!
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.
Even fudgier than the original!
:).
(Add mint and cacao nibs and youre getting into Wild Bar territory.
And if you leave out the cocoa, you have a homemade Cashew Cookie Larabar!
).
* Add shaved coconut, mini chips, nuts, or raisins to the mix.
* Moisten truffles, then roll in cocoa powder, sugar, coconut, crushed nuts, etc.
* Add oils or extracts, such as mint or coconut.
* Sprinkle in some ground coffee for a java jolt.
* Extreme Chocoholic Version: Melt some chocolate and add it to the mix when you add the vanilla and cocoa.","url":"https://recipe.bluelayer.org/recipe/28415/fudge-babies"},{"id":"28414","title":"Liebes-Knoten (Love Knots)","ingredients":"egg substitute, powder
cream, fluid, heavy whipping
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Beat eggs well with electric mixer.
Add sugar and beat well.
Add salt and vanilla.
Mixture will be thin.
Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form.
Roll very thin on lightly floured board.
Cut into 1/2-inch strips with knife or pastry cutter.
Cut in crosswise strips, 1 1/2 inches long.
Give each strip a double twist to resemble a bow.
Fry in deep fat, 375?
F. When brown, roll in sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/28414/liebes-knoten-love-knots"},{"id":"28360","title":"Sharon's English Toffee","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
nuts, walnuts, english","directions":"Melt butter; add sugar, cinnamon and water.
Bring to slow boil and boil 30 minutes, stirring constantly.
Test in cold water for brittle test.
Pour on cookie sheet and mark as soon as it sets.
When chilled, dip each piece and dipping chocolate and ground nuts.","url":"https://recipe.bluelayer.org/recipe/28360/sharons-english-toffee"},{"id":"28358","title":"Mickey's Buttered Egg Noodles With Browned Cracker Crumbs","ingredients":"egg substitute, powder
water, bottled, generic
butter, without salt
cookies, graham crackers, plain or honey, lowfat","directions":"Melt 4 ounces of butter in a frying pan over medium heat.
Add the crumbled cracker crumbs and mix well.
Cook until the crumbs are well browned, stirring often.
Set aside.
Meanwhile bring a large pot of salted water to a boil and cook noodles according to package directions.
Reserve 1/3 cup of the water and then drain the noodles and pour into a large bowl, add the water and mix well.
While noodles are cooking melt the remaining 4 ounces of butter in a Pyrex measuring cup in the microwave.
Pour over cooked noodles and stir.
Finally add the browned cracker crumbs and mix well.","url":"https://recipe.bluelayer.org/recipe/28358/mickeys-buttered-egg-noodles-with-browned-cracker-crumbs"},{"id":"28345","title":"Brie and Chive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cheese, brie
chives, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 375F Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Add the butter and, using a pastry blender or your fingers, cut in until crumbly.
Add the Brie and chives and toss to combine.
Add the buttermilk and stir just until moistened (do not overmix).
Transfer the dough to a lightly floured surface.
Knead it a few times to bring it together.
Gently shape into a 1-inch-thick disk.
Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary).
Place on the prepared baking sheet.
Bake until golden, 15 to 18 minutes.","url":"https://recipe.bluelayer.org/recipe/28345/brie-and-chive-biscuits"},{"id":"28343","title":"All Purpose Truffles Recipe","ingredients":"cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened","directions":"Line a cookie sheet or possibly jelly-roll pan with parchment or possibly foil.
To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat.
Remove from heat and allow to cold 5 min.
Add in cream mix to chocolate and whisk smooth.
Cold center about 2 to 3 hrs at room temperature, till it reaches about 80 degrees.
Whip the mix using an electric mixer on medium speed fitted with the paddle then spoon mix into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or possibly #806).
Pipe 3/4-inch balls onto prepared pan.
Refrigeratethe centers for at least an hour.
To coat the truffles, heat the chocolate and allow it to cold to 90 degrees.
Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
Roll finished truffles in a strainer over waxed paper to remove excess cocoa.
Lift truffles from strainer and leave excess cocoa behind.
(Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at a cold room temperature for up to a week.
This recipe yields about 35 to 50 truffles, depending on size.","url":"https://recipe.bluelayer.org/recipe/28343/all-purpose-truffles-recipe"},{"id":"28337","title":"Fabulous English Muffins","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Dissolve yeast in water.
Mix sugar, salt and oil and add to yeast misture.
Beat in one-half of the flour.
Add balance of flour to make a SOFT dough.
Knead well (8-10 mins).
Roll out to 1/4 inch thick on floured board.
Cut into 3 1/2 inch circles.
Sprinkle a cookie sheet with a small amount of cornmeal.
Place circles on sheet, and then sprinkle tops with a bit of cornmeal.
Cover and let rise until double.
Preheat griddle or electric frying pan to 375F Place circles in the pan.
Cook 7 minutes per side.","url":"https://recipe.bluelayer.org/recipe/28337/fabulous-english-muffins"},{"id":"28320","title":"Feta Cheese Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
cheese, feta
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Put the warm water in a medium bowl, sprinkle the yeast over the water and stir.
When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand).
Add the olive oil slowly until the dough is pliable and smooth.
Work in the feta cheese, kneading until evenly distributed throughout the dough.
Cover the dough and let it rest for 30 minutes.
Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand.
The dough shouldn't be any higher than about 1 1/4 inches.
Score the top lightly in squares or diamond shapes.
Cover with a towel and allow the dough to rise for one hour.
Preheat the oven to 340F (170C).
Bake for approximately 30-40 minutes.
It should be done on the bottom and nicely browned on top.","url":"https://recipe.bluelayer.org/recipe/28320/feta-cheese-bread"},{"id":"28291","title":"Risky Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cream, sour, cultured
sweet potato, raw, unprepared
butter, without salt","directions":"Preheat oven to 425F.
In a large bowl, combine both flours, brown sugar, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together sour cream, sweet potato and melted butter.
Add wet ingredients to dry ingredients and stir using a wooden spoon until mixture forms a ball.
The dough may seem dry at first but keep stirring.
Turn dough out onto a lightly floured surface.
Roll out or pat dough to 3/4-inch thickness.
Cut into 2 1/4-inch rounds using a biscuit or cookie cutter.
Re-roll scraps of dough to make 12 biscuits total.
Transfer biscuits to a cookie sheet that has been lightly sprayed with cooking spray.
Bake for about 10 minutes, until biscuits have puffed up and are light golden brown.
Be careful not to over bake.
Serve warm.
COOKING TIP: Peel, chop and boil the sweet potatoes until tender, then mash well with a fork or puree until smooth in a food processor.
Cool before using.
To save time, buy canned sweet potatoes (drain well) and mash or puree before adding to recipe.","url":"https://recipe.bluelayer.org/recipe/28291/risky-biscuits"},{"id":"28284","title":"Almond Buttercrunch Recipe","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 c. minced almonds.
Stir constantly till mix reaches soft-crack stage, or possibly 270 degrees F (172 degrees C).
Pour onto a large buttered cookie sheet.
Immediately press chocolate chips onto the warm candy.
As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely minced almonds over the top; cold, and break into uneven pcs.","url":"https://recipe.bluelayer.org/recipe/28284/almond-buttercrunch-recipe"},{"id":"28268","title":"Bacon Swiss Dip","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
cookies, graham crackers, plain or honey, lowfat
bacon, meatless","directions":"Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
Blend cream cheese Mayo and Swiss cheese till well blended.
fold in green onions.
Place mixture in prepared baking dish; crumble Ritz crackers and Bacon together and sprinkle lightly on top of the dip.
bake till hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/28268/bacon-swiss-dip"},{"id":"28264","title":"Caramel Apple Crisp","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
oats
spices, cinnamon, ground
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
lemon juice, raw
candies, caramels","directions":"Combine wafers with nuts, oats, cinnamon and salt.
Cut in margarine.
Mix until it resembles large crumbs.
Pat 1/2 into a 6.5x6.5 baking dish.
Microwave for 1-1 1/2 minutes.
Toss apples in lemon juice and arrange on top of crust.
Drizzle caramel sauce over apples, then sprinkle remaining crumbs over top.
Bake in microwave 4-5 minutes uncovered.","url":"https://recipe.bluelayer.org/recipe/28264/caramel-apple-crisp"},{"id":"28242","title":"Sandcookies - Basic Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"mix all together,.
make into a couple of rolls and put in fridge for a while.
then cut up and put in oven, about 180/200 C for about 20 minutes.
you can also make little rolls and flatten them with a fork.
makes about 50, but I don't make them too big.","url":"https://recipe.bluelayer.org/recipe/28242/sandcookies-basic-recipe"},{"id":"28232","title":"Santa's Whiskers III","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
vanilla extract
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cream butter and sugar in large bowl.
Blend in milk and vanilla and add to creamed mixture.
Blend in flour, pecans and cherries.
Shape mixture into three 7 inch rolls.
Roll each in coconut; wrap rolls and chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
Slice each roll into 1/4 inch slices and bake 12 minutes on ungreased cookie sheets.","url":"https://recipe.bluelayer.org/recipe/28232/santas-whiskers-iii"},{"id":"28201","title":"mama Mandy's. brown sugar","ingredients":"sugars, granulated
molasses","directions":"take a large bowl add your sugar and molasses and blend well with your hands
keep using your hands to blend in the molasses in the sugar, place and zip lock or a jar refrigerat last for 2 months
this is great to use on cookies cakes cupcakes all of your baking needs.
especially great on baked ham","url":"https://recipe.bluelayer.org/recipe/28201/mama-mandys-brown-sugar"},{"id":"28197","title":"Cherry-Almond Icebox Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, almonds
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes.
Stir flour into butter mixture until crumbly; stir in almonds and cherries.
Press mixture evenly into the bottom of prepared pan.
Bake in the preheated oven until lightly golden at edges, about 20 minutes.
Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes.
Lift cookies from pan and slice to separate along scored marks.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
Do not overheat or chocolate will scorch.
Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.","url":"https://recipe.bluelayer.org/recipe/28197/cherry-almond-icebox-cookies"},{"id":"28194","title":"Candied Almonds","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
spices, cinnamon, ground","directions":"Line a cookie sheet with a greased piece of foil.
In a skillet, mix together all ingredients and boil over a high flame, stirring constantly, until the sugar crystallizes.
Spread the mixture on the cookie tray, separating it into individual sugar-coated almonds.
Cool.","url":"https://recipe.bluelayer.org/recipe/28194/candied-almonds"},{"id":"28181","title":"Jersey Peach Cobbler","ingredients":"butter, without salt
sugars, granulated
peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put butter in a deep casserole or baking pan and place in a 350 degrees F oven to melt.
Add half of the sugar to sliced peaches and set aside.
Mix remaining sugar, flour, baking powder, salt, and milk to create a batter.
When butter is melted, pour the batter on top.
Do not stir!
Place peaches on top.
Again, do not stir.
Bake for 1 hour or until crust is golden brown.
Batter will rise to the top during baking.
(Tip: Place casserole in a shallow baking pan or on a cookie sheet in case the batter spills over.)
Best served warm with a nice scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/28181/jersey-peach-cobbler"},{"id":"28173","title":"Cindy's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and baking powder.
Cut in butter with fork or pastry cutter (or hands :).
Use a fork to beat in milk gradually to form a ball.
On a lightly floured surface, flatten dough to 3/4 inch.
Using a biscuit cutter or small rimmed glass dipped in flour, cut out biscuits.
Place biscuits on cookie tray or baking stone and bake at 425 for approx 8-10min (top will golden slightly).","url":"https://recipe.bluelayer.org/recipe/28173/cindys-biscuits"},{"id":"28147","title":"The BEST Granola","ingredients":"oats
oil, canola
syrup, maple, canadian
molasses
spices, cinnamon, ground
salt, table
nuts, pecans
nuts, walnuts, english
nuts, almonds
raisins, seeded
dates, deglet noor
cranberries, dried, sweetened","directions":"Preheat the oven to 325 degrees.
In a small bowl, whisk together the oil, syrup, molasses, salt and cinnamon.
Place the oats in a large bowl and mix in the oil/syrup until oats are thoroughly coated.
Spread the oats in a thin layer on 2 or 3 cookie sheets.
Bake for 12 minutes.
Stir the oats on the sheets.
Add the nuts to the oats on the cookie sheets and bake for 12 more minutes.
Remove from the oven and let cool.
In a large bowl, mix the baked oats and nuts with all the chopped dried fruit.
Keep in an air tight container.
Does not have to be refrigerated.","url":"https://recipe.bluelayer.org/recipe/28147/the-best-granola"},{"id":"28128","title":"Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic","directions":"For a flaky, tender crust (as opposed to one thats harder, mealy, and more cookie-like), the following works well.
Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
Cut in half of the fat, working the mixture until its mealy and crumbly.
Place the reserved flour on your work surface, and coat the remaining fat with the flour.
Use a rolling pin or the heel of your hand to flatten the fat till its about 1/2-inch thick.
Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till its evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
Sprinkle the liquid(s) over the dough while tossing with a fork.
Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
(If it isnt holding together well, sprinkle it lightly with a couple of teaspoons of water.
Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square.
Wrap it well and refrigerate again.
).
When youre \"ready to roll,\" remove the dough from the fridge.
If the dough is made with all lard and/or vegetable shortening, youll be able to work with it directly from the refrigerator.
A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when its refrigerated.
Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
Roll the dough to the size needed (about 13 inches for a 9-inch pie).
Fill and bake as directed in your recipe.
Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.","url":"https://recipe.bluelayer.org/recipe/28128/our-favorite-pie-crust-recipe-how-to-make-a-tender-pie-crust"},{"id":"28116","title":"Dark Chocolate Plastique","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light","directions":"Melt the chocolate in a stainless steel bowl over a pan of simmering water.
Once the chocolate is melted, stir in the corn syrup.
Remove from the heat and allow the mixture to come to room temperature, stirring occasionally.
The chocolate plastique should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it.
Roll it out on a work surface covered with parchment paper.
Roll it thin (about 1/4 inch) in order to cut designs with cookie cutters.
Store the remaining chocolate plastique covered at room temperature or in the freezer in a tightly wrapped sealable plastic freezer bag.","url":"https://recipe.bluelayer.org/recipe/28116/dark-chocolate-plastique"},{"id":"28113","title":"Easy and Addictive Cookies Crispy without Eggs","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put the cake flour and sugar in a thick plastic bag.
Alternatively place a small bowl wrapped with the bag, then measure the ingredients.
This way is easier.
Lightly twist the bag, and keep some air inside.
Shake the bag.
It's sifted.
Add margarine (it's ok if it's still cold) the same way as Step 1, and rub in the dough until it's no longer floury.
Roll with a rolling pin to 5 mm thick in the bag.
It's easier if you fold the bag and make a square.
Open up the bag with kitchen scissors, cut out your preferred shapes, and lay on a baking sheet lined with a parchment paper.
Bake in the preheated oven at 170C (340F) for about 20 minutes, and it's done.
Freshly cooked ones are soft, but when they are cooled, they become crispy.
It's cute to modify this recipe with store-bought candies.
This is also a recipe variation.
These nice cheese flavored cookies are made with a small amount of sugar and grated cheese.
They're tasty as well.
This is a whole wheat flour version.
I used half the amount of cake flour and finely ground whole wheat flour.
They are also crispy.
Add cocoa powder and enjoy making various patterned cookies.
You can use half margarine and half vegetable oil.
But if you use too much vegetable oil, it will change the flavour, so I recommend using up to half amount.
Vegetable oil make the dough sticky, so either add a small amount or let the dough rest in the fridge.
You can decrease the amount of sugar by 10 g if you like.","url":"https://recipe.bluelayer.org/recipe/28113/easy-and-addictive-cookies-crispy-without-eggs"},{"id":"28098","title":"Chocolate Dipped Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
nuts, walnuts, english
dates, deglet noor
spartan, real semi-sweet chocolate baking chips,","directions":"Cream peanut butter and sugar.
Add dates and walnuts.
Shape into balls
Place on cookie sheet and chill for several hours or overnight.
Melt chocolate chips in double boiler
Dip each ball in melted chocolate
Place on waxed paper and let set till harden.","url":"https://recipe.bluelayer.org/recipe/28098/chocolate-dipped-peanut-butter-balls"},{"id":"28080","title":"Mounds Haystacks","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate, add 1/8 cup coconut (more if desired), coconut extract and Fiber One cereal.
Stir until well blended.
Spoon by tablespoonfuls onto waxed paper.
Sprinkle a little coconut on top of each cookie.
Put in refrigerator until cool.","url":"https://recipe.bluelayer.org/recipe/28080/mounds-haystacks"},{"id":"28070","title":"Baked Cookie Smoothie","ingredients":"syrup, maple, canadian
ice creams, vanilla
water, bottled, generic","directions":"Pour ingredients into a blender cup.
Blend until smooth and creamy.
Top with whipped cream and garnish with a gingerbread cookie.","url":"https://recipe.bluelayer.org/recipe/28070/baked-cookie-smoothie"},{"id":"28059","title":"Sweet Sesame Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
sugars, brown
salt, table
spices, pepper, black
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried","directions":"Preheat the oven to 400 F. Line a rimmed cookie sheet with foil and place a rack over the foil.
Spread the green beans in an even layer across the rack.
In a small bowl combine the olive oil, sesame oil, brown sugar, salt, pepper and cayenne.
Stir with a fork.
Using a silicone or pastry brush, brush the mixture onto the green beans until evenly coated.
Sprinkle with the sesame seeds.
Roast for 15 to 20 minutes, until the green beans are al dente.
Toss a couple of times throughout the cooking with tongs.","url":"https://recipe.bluelayer.org/recipe/28059/sweet-sesame-green-beans"},{"id":"28051","title":"Crusty, Pillowy Buttermilk Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 F. Mix the flour, baking powder, baking soda, cream of tartar and salt in a medium bowl.
Add the butter and break it up with your fingers until it is in small chunks or flakes.
Stir in the buttermilk briefly, just to combine.
Portion out the dough into 8 equal pieces and form each into a ball.
Place them evenly spread out on a cookie sheet covered with parchment paper.
Bake for about 10 minutes or until the rolls are browned on the outside.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28051/crusty-pillowy-buttermilk-rolls"},{"id":"28041","title":"Loaded Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a glass mixing bowl, melt butter in the microwave.
Whisk or beat into peanut butter.
Carefully add powdered sugar a little at a time until combined.
Stir in the peanuts and rice crispies.
Once all ingredients are combined, place the bowl in the fridge for about a half hour to chill.
Remove chilled mixture from fridge and using a small ice cream scoop, scoop out balls of peanut butter onto a cookie sheet lined with wax paper.
Place tray in freezer to set an additional 30 minutes.
After balls have chilled about 25 minutes, break up your chocolate in a microwave safe bowl and melt at full power in the microwave stirring after 30 seconds and then every fifteen seconds until melted and smooth.
Should take 1 - 1.5 minutes.
Remove pan from freezer and dip each peanut butter ball into the melted chocolate coating completely.
Place the coated ball back on the tray and continue with each one.
Once the tray of peanut butter balls are covered, place the tray back into the fridge for a couple minutes for the chocolate to set.","url":"https://recipe.bluelayer.org/recipe/28041/loaded-peanut-butter-balls"},{"id":"28026","title":"Ginger Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, nutmeg, ground
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat oven to 350 degrees.
Line bottom and sides of 13 x 9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
On low speed, beat in flour, ground ginger and nutmeg until crumbly.
Stir in crystallized ginger.
Press dough firmly in pan.
Prick surface generously with fork.
Bake 18-22 minutes or until light golden brown and set.
Cool 10 minutes.
Remove from pan by lifting foil.
To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion).
Cut each square diagonally in half to make triangles.
Cool completely, about 1 hour.
In small mircowaveable bowl, microwave chocolate uncovered on High 1 minute.
Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted.
Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate.
Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.
TIP: To quickly set the chocolate, place the dipped cookies in the refrigerator for a few minutes.","url":"https://recipe.bluelayer.org/recipe/28026/ginger-shortbread-cookies"},{"id":"28015","title":"Deep Dish Cookie in a Mug","ingredients":"butter, without salt
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly.
Stir chocolate chips into the doughy mixture until just combined.
Cook in microwave oven until cookie-like, about 1 minute.","url":"https://recipe.bluelayer.org/recipe/28015/deep-dish-cookie-in-a-mug"},{"id":"28008","title":"Oatmeal Raisin Cookie Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
raisins, seeded
oats
sugars, brown
sugars, granulated","directions":"r>Combine flour, ground cinnamon, ground nutmeg, baking soda, and salt; set aside.
In a 1 quart, wide mouth jar, layer ingredients in the following order: Flour mixture, raisins, rolled oats, brown sugar, and white sugar.
(It's a tight squeeze so make sure you firmly pack each layer).
Attach a tag with these instructions: Oatmeal Raisin Spice Cookies: Line cookie sheets with parchment paper; Empty jar of cookie mix into a large bowl; Mix together thoroughly; Add in 3/4 cup softened butter or margarine; Stir in one beaten egg and 1 teaspoon vanilla; Mix until well blended; Shape into walnut-sized balls; Place on parchment lined cookie sheets 2 inches a part; Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned; Cool 5 minutes on cookie sheet; Transfer cookies to wire racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/28008/oatmeal-raisin-cookie-mix-in-a-jar"},{"id":"28000","title":"Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cheddar
spices, pepper, red or cayenne","directions":"Grate cheese, add butter and allow butter and cheese to reach room temp.
Add cayenne pepper (careful its hot) and flour, and work together with hands until well blended.
Put dough through a cookie press in desired shapes and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/28000/cheese-straws"},{"id":"27986","title":"Cinnamon Spirals","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.
Divide dough in half.
On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,).
Repeat with remaining dough.
Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15\" by 12\" rectangle.
Sprinkle half of cinnamon sugar mixture evenly over dough.
Starting from long side, tightly roll dough jelly-roll style.
Brush last 1/2 in of dough with water to seal edge.
Cut log crosswise in half.
Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut.
(or freeze for 45 min.)
Repeat with remaining dough.
Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices.
Place cookies 1/2 in apart on two ungreased cookie sheets.
Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook.
Repeat with remaining two logs.","url":"https://recipe.bluelayer.org/recipe/27986/cinnamon-spirals"},{"id":"27979","title":"Crispy Baked Parmesan Ranch Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
wheat flour, white, all-purpose, unenriched
salad dressing, ranch dressing, regular
spices, pepper, black
cheese, parmesan, hard
cheese, parmesan, hard
oil, olive, salad or cooking","directions":"Place the chicken in a Ziploc bag and add ranch salad dressing.
Allow to marinate for at least 2 hours (8 hours or overnight would be even better.)
Drain when ready to prepare.
Preheat the oven to 400 degrees (F).
In a clean, dry Ziploc bag, add the flour, dry ranch dressing mix, pepper, and 2 Tablespoons of Parmesan cheese.
Mix well.
Add the chicken pieces one at a time, close the bag, and shake to coat.
Place the chicken pieces on a cookie sheet with raised edges.
Sprinkle with remaining teaspoon of Parmesan cheese, then drizzle with oil.
Bake until the pieces are golden brown and reach the desired temperature, about 40-50 minutes.","url":"https://recipe.bluelayer.org/recipe/27979/crispy-baked-parmesan-ranch-chicken"},{"id":"27945","title":"Cinnamon Raisin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Mix all the ingredients together.
Butter a cookie sheet or other flat pan.
Cut the dough with a biscuit cutter and place on the pan.
Bake 12 minutes at 450 degrees (F).
Let cool.
Yum, yum, yum.","url":"https://recipe.bluelayer.org/recipe/27945/cinnamon-raisin-biscuits"},{"id":"27941","title":"Olive Oil Flatbread (Matzo - Passover Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees.
Add flour, salt and olive oil in a food processor.
Once it is on, pour in 1/2 cup water.
Go on running processor until dough forms a firm ball, rides around on blade and is not at all sticky.
(If you prefer, whisk together the water and oil and add this to machine all at once.)
Cut dough into 12 small balls this is easiest if you cut the ball in half, then half again, then into thirds and flatten each into a 3- to 4-inch patty.
On a well-floured surface, use a rolling pin to roll each patty into a 6 to 8 inch circle.
The shapes can be irregular, but dough should be so thin you can almost see through it.
Place dough on ungreased cookie sheets, sprinkle with sea salt if desired.
You may find using a silicone baking mat helpful.
Prick thoroughly and completely all over with a fork to prevent any puffing up.
Bake for about 2 to 3 minutes, keeping a very close eye on breads they can burn very quickly.
Once they begin to brown, flip and cook for another minute or so on the other side.
Repeat with all the remaining dough and allow to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/27941/olive-oil-flatbread-matzo-passover-bread"},{"id":"27919","title":"Raw Sesame Snap Cookies","ingredients":"apricots, dried, sulfured, uncooked
nuts, pistachio nuts, raw
seeds, sesame seeds, whole, dried
lemon juice, raw
sweetener, syrup, agave","directions":"Process apricots in food processor.
Add the rest of the ingredients and process well.
Scoop by the spoonfull into small balls and flatten with your hand (helps to have wet hands.
Store in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/27919/raw-sesame-snap-cookies"},{"id":"27918","title":"Shortbread Heart Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 300F (150C).
Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy.
Sift together the flour and salt.
Add to the creamed mixture and stir with a wooden spoon to thoroughly combine.
Roll out the dough on a lightly floured board to 1/4 inch thickness.
Cut out with heart-shaped cookie cutters.
Place on an ungreased or parchment-lined cookie sheet.
Sprinkle with red sugar crystals, if desired.
Bake for 30 to 35 minutes, or until lightly browned.
Decorate with icing if desired.
Store in airtight containers with waxed paper between the layers of cookies.","url":"https://recipe.bluelayer.org/recipe/27918/shortbread-heart-cookies"},{"id":"27912","title":"Pecorino Cracker Crisps","ingredients":"cheese, parmesan, hard
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350.
Combine cheese, salt, pepper and butter in a bowl.
Beat with a hand mixer until well combined.
Add flour and beat until just combined.
Turn dough out on to a sheet of plastic wrap, roll into a log shape and wrap well.
Place into the freezer for 20-30 minutes.
Remover from freezer and unwrap.
Slice dough about 1/8 inch thick.
About the width of an average cracker.
Bake on a silpat or parchment paper on a cookie sheet for 12-15 minutes or just getting golden on the edges.
Let cool on sheet after removing from oven for a few minutes then carefully remove with a spatula to serve or store.","url":"https://recipe.bluelayer.org/recipe/27912/pecorino-cracker-crisps"},{"id":"27880","title":"Chocolate Chunk Cookie Dough Frozen Yogurt","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
mini semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat","directions":"In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy.
Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt.
Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently.
Add yogurt and stir again.
Place in a container and cover with lid.
Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/27880/chocolate-chunk-cookie-dough-frozen-yogurt"},{"id":"27869","title":"Shortbread Jammers","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
jams and preserves, apricot","directions":"Heat oven to 325 degrees.
Lightly butter a 9-by-13-inch baking dish.
In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes.
Add the salt and vanilla and continue to beat until well combined.
Add the flours and continue to beat until the dough comes together.
Press the dough evenly into the prepared pan, smoothing the surface.
Prick it with a fork in about 20 places.
Bake for 35 minutes, or until golden around the edges.
Slide a dull knife along the edges.
Cool for 5 minutes.
Carefully turn the slab of shortbread out onto a clean surface.
With a knife, trim 1 inch from one of the long sides.
Crumble the trimmings into a bowl and cover with plastic wrap.
Cut the rest of the shortbread into 24 squares and allow to cool.
Spread a thick layer of jam on each square, and then sprinkle with the crumbs.
Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.","url":"https://recipe.bluelayer.org/recipe/27869/shortbread-jammers"},{"id":"27861","title":"Georgia Sugared Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
salt, table","directions":"Preheat oven to 300 degrees.
Dissolve sugar and salt in water in saucepan over medium heat.
Add peanuts.
Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left).
Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible.
Bake for approximately 30 minutes, stirring at 5-minute intervals.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/27861/georgia-sugared-peanuts"},{"id":"27849","title":"Empires","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter and sugar together until light and fluffy.
Slowly add the flour and blend well.
Remove from bowl and knead until shiny.
Divide the dough in half, wrap in waxed paper and refrigerate until dough is firm enough to roll.
This will take several hours or longer.
When you are ready to prepare the cookies, let the dough soften slightly on the counter if too firm to roll.
Preheat the oven to 325 degrees.
Roll dough onto a floured surface until 1/4 inch thick.
Make sure not to go too thin or youll have difficulty transfering them to the cookie sheet.
I use a biscuit cutter to make round shapes and take a small cookie cutter on half of them to cut out part of the cookie (to make the window on the top layer of the sandwich).
Bake until slightly golden on an ungreased cookie sheet for 5-7 minutes.
Let cool on the cookie sheet until firm then remove them to a wire rack to finish cooling.
To assemble, spread jelly on the bottom half of the cookies placing the cut out cookie on top.
Put the confectioners sugar in a small bowl and mix it with enough milk to make a thin glaze.
Frost the cookies lightly with the glaze.
Let stand until the glaze hardens.","url":"https://recipe.bluelayer.org/recipe/27849/empires"},{"id":"27840","title":"So Chewy! Authentic Bagel Shop Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
honey","directions":"In a bowl, combine the bread flour and the whole wheat flour.
Make a well in the center and add honey and yeast into it.
Place salt away from the yeast, then pour the water aiming at the yeast.
Start mixing the yeast and honey with the water, gradually start kneading by incorporating the flour into the dough.
It should take about 15 minutes.
(If using a bread machine, set it to the dough cycle.
Follow the Steps 3 through 7, skip Step 8 and move to Step 9.)
Once the dough becomes smooth and does not tear when you stretch it, divide it into quarters then place on to a pan, seam side down.
(Close the seam by pinching it tightly with fingers).
Cover the dough with a firmly squeezed damp cloth.
Let it rest for 15 minutes.
Once the dough starts to bulge up and the surface looks smooth, flip the dough over seam side up, then roll it out into an oval shape while removing trapped gas.
Roll the dough into a cylinder shape by rolling it up from the edge closer to you.
Roll it very tightly.
Flatten one of the ends.
Form the dough into a ring; wrap the other end with the flattened end, pinch the dough to secure it at the back.
In an oven with a rising function, allow the dough to rise at 30C for 30 minutes.
(If your oven doesn't have the rising function, add 30C lukewarm water in a large tray, place a smaller tray inside of it, then set the dough in it with room for it to expand.
Cover the dough with damp cloth and let it rise for 30 minutes.)
Bring water to a boil in a large pot, add the honey and insert the risen dough.
Boil each side of the dough for 30 seconds.
Don't boil too long or it'll get wrinkly!!
(While the water is boiling, preheat the oven to 190C).
Place the boiled dough onto a dry cloth to wipe the excess water, place it onto a parchment paper lined cookie sheet, then bake for 15 minutes in a 190C oven.
Sandwich bacon, egg, lettuce, and tomato for breakfast!
These bagels in the photo are made using a secret technique!!
No rising time necessary!
Just mix the dough and you can make surprisingly chewy bagels!","url":"https://recipe.bluelayer.org/recipe/27840/so-chewy-authentic-bagel-shop-bagels"},{"id":"27834","title":"Mexican Bride Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table
nuts, pecans
vanilla extract","directions":"Preheat oven 350 degrees F (150 degrees C).
Mix the flour, sugar, salt, and nuts together in a medium bowl.
Stir in the vanilla.
Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball.
Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
Bake for 30 minutes or until they are lightly browned.
After they have cooled on a rack, dust them heavily with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/27834/mexican-bride-cookies"},{"id":"27807","title":"FBI Cheesy Crackers","ingredients":"butter, without salt
tomatoes, red, ripe, raw, year round average
cheese, cheddar
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, pepper, red or cayenne
salt, table","directions":"In a large bowl cream together the butter and tomato juice.
Add the remaining ingredients.
Divide the mixture in half and roll into 2 rolls about 12 inches long.
Chill overnight.
Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet.
Bake in a 350F oven for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/27807/fbi-cheesy-crackers"},{"id":"27795","title":"Air Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
vinegar, distilled
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Combine first 3 ingredients and let proof for 10 minutes.
Mix next 5 ingredients in a large bowl.
Add yeast mixture to sugar-oil-water mixture.
Mix in 8-10 cups of flour or enough to make a nice soft dough that doesn't stick to your hands.
Put dough in a well greased container and let rise in a warm place.
Knead down once and let rise again.
Form into small balls (about 2\" diameter or so) and place on a cookie sheet.
Let rise again until light and fluffy.
Bake in preheated oven 400F for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/27795/air-buns"},{"id":"27769","title":"Baked Brie Recipe","ingredients":"cookies, graham crackers, plain or honey, lowfat","directions":"Place a 1-lb.
wedge of Brie on an ovenproof serving platter with a 1-inch-deep rim.. Bake in a preheated 350 degree F oven till softened and slightly runny (20 min).
Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/27769/baked-brie-recipe"},{"id":"27731","title":"French Bread: Yummy and Easy!","ingredients":"sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix yeast, sugar and 1 cup\"warm\" water.
Add first four ingredients.
Add flour, 1 cup at a tim.
Knead bread for 3 minutes.
(Wheat bread needs to be kneaded 12 minutes.
).
Cover with a cloth and let rise.
Divide into four pieces.
Roll like a jelly roll.
Sprinkle corn meal on bottom of cookie sheet.
Let rise 30 minutes.
Bake at 350 degrees F for 30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27731/french-bread-yummy-and-easy"},{"id":"27728","title":"Real Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
leavening agents, baking soda
salt, table
vanilla extract
water, bottled, generic","directions":"Add the sugar, water and corn syrup together in a 2 or 3 qt saucepan.
Attach your candy thermometer.
I like mine right next to the handle - you'll see why later.
Place over high heat.
Stir occasionally USING A WOODEN SPOON!
Plastic spatulas will melt later and metal will get too hot to handle.
Use wood!
The temperature will pause here for a while as the water boils out.
While the sugar mixture boils, mix together the baking soda and salt in a small bowl.
Mix together the teaspoon of water and vanilla in a separate bowl.
Do not mix these two together yet, but keep a spoon nearby for mixing.
Put these right next to the stovetop, within arms reach of the sugar mixture, which you should continue to stir occasionally.
While the water continues to boil out is a good time to prep for the ending.
You'll need two cookie sheets, liberally buttered, or two silpats.
Put them right next to each other and in an easy place to reach.
You've gotta be able to pour this mixture up quickly at the end.
Don't forget to occasionally stir your sugar mixture.
Continue stirring the mixture occasionally.
When all the water has boiled away the temperature will start to creep upward again.
When the temperature hits 240F, toss in the butter and peanuts.
The temp will drop quite a bit when you do this but it'll recover quickly.
From this point forward you MUST STIR CONSTANTLY!
All those peanuts are going to make the mixture much harder to stir and you'll probably have to hold your thermometer in place, but do your best.
I like to put an oven mitt on my left hand, grip the pot handle for stability, and use my fingers to wedge the thermometer in place at the same time, leaving my right hand free to stir CONSTANTLY.
Our target temp for the ending is 300F.
As we're stirring constantly and approaching that number, look around make sure everything is in place.
We should have two small bowls right next to us, one with the soda/salt mix, one with the liquids.
There should be a spoon there for mixing them together.
Also close by should be our two pans for the finished candy.
When you're almost done, somewhere around 290F, stop stirring just long enough to pour water/vanilla bowl into the soda/salt bowl and quickly stir them together.
Mix thoroughly but quickly cause you need to get back to stirring that sugar mixture.
Don't do this too early because you want all that CO2 gas to go into your candy.
Alright, as soon as we hit 300F you've gotta work very quickly!
At 300F, move the pan off of the heat and toss the thermometer out of the way.
CAREFUL, that sticky mixture is deadly hot!
Give your water/soda mixture a quick stir and toss it into the pot.
It's going to hiss and foam and go absolutely crazy, so don't get burned!
Quickly stir it together just enough to mix thoroughly but don't take too long or you're gonna have a mess.
As soon as its mixed together, pour half out onto each of your pans or silpats.
Do not spread!
It'll look thick and puffy, but let it do its own thing and it'll all work out.
Let this cool for a while and it'll break right up, but it'll be slightly sticky in your teeth for 10-15 minutes as the sugars fully set.
Its still good, but its not its best until its fully set.
Now is a good time to clean up your pots and utensils, but its not hard.
Some hot water will quickly dissolve all that sugary mess.","url":"https://recipe.bluelayer.org/recipe/27728/real-peanut-brittle"},{"id":"27727","title":"Crunchy Snowball Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, powdered
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Leave the butter out at room temperature.
Sift the flour together.
Knead the room temperature butter and milk together with a spatula until it's like a paste.
Add the sifted flour into the bowl and mix lightly.
Then, form into a rough ball.
Wrap in plastic wrap and leave for more than 2 hours in a fridge.
(I make it the day before and let it sit overnight.)
Preheat the oven to 170C.
Roll the dough into 2 to 2.5 mm (5 g) size balls.
Line up the balls, leaving spaces between.
Bake for about 15 minutes at 170C.
It's really soft just after baking.
When the batter has cooled a little, sprinkle with the powdered sugar (not listed in the ingredients.)
Try using a tea strainer for dusting.
It's done.
They're crunchy and delicious!","url":"https://recipe.bluelayer.org/recipe/27727/crunchy-snowball-cookies"},{"id":"27726","title":"Melting Moments - Rum Flavored","ingredients":"butter, without salt
sugars, powdered
salt, table
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
alcoholic beverage, distilled, rum, 80 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In medium mixing bowl, cream butter until fluffy and gradually add the powdered sugar and salt.
Mix thoroughly, and gradually add the cornstarch and flour and blend well.
Form the dough into bite-sized balls, slightly flattening the top.
Preheat oven to 350.
Bake for 10-12 minutes or until the cookies are golden on the bottom.
Cool completely.
While the cookies cool, make the frosting.
In a small bowl, combine the butter, confectioners' sugar, rum extract, and milk until creamy.
Ice the cookies when they are completely cooled.
I usually pipe the frosting on top, and then sprinkle with a few Christmas decors.
Store in tins, separated in layers by plastic wrap.","url":"https://recipe.bluelayer.org/recipe/27726/melting-moments-rum-flavored"},{"id":"27721","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
water, bottled, generic
butter, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
Clean and dry pumpkin seeds so there is no goo or strings.
Melt butter onto a cookie sheet.
Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.","url":"https://recipe.bluelayer.org/recipe/27721/toasted-pumpkin-seeds"},{"id":"27710","title":"Cranberry, Chocolate Chip Granola Bars","ingredients":"nuts, almonds
oats
butter, without salt
honey
sugars, brown
vanilla extract
salt, table
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Stir together almonds and rolled oats in a large bowl and pour onto a cookie sheet.
Toast for 10-15 minutes in the oven, stirring halfway through.
Once lightly browned, remove from oven and transfer oatmeal mixture to a large mixing bowl.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
Continue to cook and stir for 1 minute.
Pour over oatmeal mixture and add cranberries and half of the chocolate chips.
Stir until thoroughly incorporated.
Pour the granola mixture into the prepared baking dish.
With wet fingers, firmly press the granola mixture into the pan evenly.
Sprinkle remaining chocolate chips on top.
Bake for 25 to 30 minutes or until light golden brown.
Cool for 2 or 3 hours before cutting and serving.
This recipe is freezer-friendly, so you can double the batch and freeze for another time!
Yields 14 granola bars.","url":"https://recipe.bluelayer.org/recipe/27710/cranberry-chocolate-chip-granola-bars"},{"id":"27697","title":"Coconut Joys","ingredients":"butter, without salt
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"Melt the butter in large pot over low heat.
Take the pot off the heat.
Stir in sugar and coconut.
Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.
Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes.
Snip a tiny piece off one corner of the bag.
Drizzle chocolate over the joys.
Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.
In general, try to store these in the refrigerator.
I am okay with them out of fridge in gift boxes for a while though.","url":"https://recipe.bluelayer.org/recipe/27697/coconut-joys"},{"id":"27686","title":"No-Bake Chocolate, Peanut Butter & Oatmeal Cookies (Cow Patties)","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Add the butter, sugar, milk and cocoa powder to a 4-quart saucepan.
Bring to a rolling boil and let boil for 1 minute.
Remove from heat.
Stir in the peanut butter and vanilla until smooth, then stir in the oats.
Drop by heaping tablespoonfuls onto wax paper-lined baking sheets.
Let cool until set.","url":"https://recipe.bluelayer.org/recipe/27686/no-bake-chocolate-peanut-butter-oatmeal-cookies-cow-patties"},{"id":"27669","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
butter, without salt","directions":"Lightly butter a cookie sheet.
Melt butter in pot and then stir in peanuts to coat.
In large cast iron skillet, melt sugar.
Stir until all sugar is melted.
Stir in peanuts and pour onto cookie sheet.
Let cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/27669/peanut-brittle"},{"id":"27642","title":"Candy Sale Almond Roca","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds on a cookie sheet and lightly toast in the oven.
Cool, chop loosely and spread evenly over the bottom of a large lightly buttered cookie sheet and set aside.
Mix sugar, butter, and water in a large sauce pan.
Cook until tanish colored (276F), stirring constantly with a wooden spoon.
Pour over the almonds, spreading quickly until evenly distributed.
Cool slightly and sprinkle chocolate chips over the top.
Let stand 1 minute and spread chocolate out.
Cool and break into pieces.
Store in an airtight container in a cool place for 1-2 months.
Cook time is not listed as it depends on how long it takes to reach 276F.","url":"https://recipe.bluelayer.org/recipe/27642/candy-sale-almond-roca"},{"id":"27629","title":"Double Almond Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a medium bowl combine grapeseed oil, agave and vanilla.
Stir wet ingredients into the almond flour mixture until thoroughly combined.
Fold in chocolate chips and almond slices.
Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
Bake at 350 for 7 to 10 minutes, until lightly golden.
Cool cookies on the baking sheets for 20 minutes, then serve.","url":"https://recipe.bluelayer.org/recipe/27629/double-almond-chocolate-chip-cookies"},{"id":"27627","title":"Oatmeal Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oats
raisins, seeded
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
vanilla extract","directions":"Combine the flours, baking powder, salt, and spices with a whisk.
Stir in oats and fruit/nuts.
In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.
Stir in dry ingredients, combining thoroughly.
Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.
Bake at 375 degrees for 15 minutes, until the edges just begin to brown.","url":"https://recipe.bluelayer.org/recipe/27627/oatmeal-cookies-vegan"},{"id":"27623","title":"Kale and Cheese Crackers","ingredients":"kale, raw
butter, without salt
cheese, cheddar
oat bran, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground","directions":"Preheat oven to 400 degrees F (200 degrees C).
Line a large baking sheet with parchment paper.
Combine kale and softened butter together in a bowl until a smooth paste forms.
Add Cheddar cheese, oat bran, and milk to paste and mix until well blended.
Stir all-purpose flour, whole wheat pastry flour, salt, and ginger into paste mixture until dough easily pulls away from the sides of the bowl, adding more flour if dough is sticky.
Chill dough in refrigerator for 30 minutes.
Roll dough to 1/2-inch-thickness on a lightly floured surface.
Cut dough into rounds using a cookie cutter or small lid and place on the prepared baking sheet about 2 inches apart.
Bake in the preheated oven until lightly browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27623/kale-and-cheese-crackers"},{"id":"27613","title":"Oatmeal Cookies (Raw Vegan)","ingredients":"oats
nuts, almonds
raisins, seeded
sweetener, syrup, agave
nuts, cashew nuts, raw","directions":"Put oat groats in food processor and grind until fine.
Transfer to a mixing bowl.
Put almonds in food processor and pulse a few times to chop them until just coarsely chopped.
Transfer to bowl with the oats.
Add raisins and agave nectar to bowl and mix everything well.
Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
Dehydrate for about 12 hours on 110 degrees.
Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness.
:).","url":"https://recipe.bluelayer.org/recipe/27613/oatmeal-cookies-raw-vegan"},{"id":"27597","title":"Cheddar Shortbread","ingredients":"butter, without salt
mustard, prepared, yellow
spices, pepper, black
cheese, cheddar
wheat flour, white, all-purpose, unenriched","directions":"Combine butter, mustard, and pepper in food processor, and whirl to combine.
Add cheese and whirl again to mix.
Add flour and pulse just until blended.
Roll dough out on a lightly floured surface, to 1/4 inch thickness.
Cut with desired small cookie cutter and transfer to cookie sheet.
Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.","url":"https://recipe.bluelayer.org/recipe/27597/cheddar-shortbread"},{"id":"27568","title":"Vegan Chocolate Carob Farina Nut Cookies","ingredients":"peanut butter, smooth style, without salt
oil, canola
sugars, granulated
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
carob flour
nuts, macadamia nuts, raw","directions":"Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
Mix first five ingredients until very smooth.
Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet.
Bake for about 5 minutes, or until sides just began to turn golden brown.
Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.","url":"https://recipe.bluelayer.org/recipe/27568/vegan-chocolate-carob-farina-nut-cookies"},{"id":"27529","title":"Gobs of Chocolate Popcorn Delight","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chocolate & peanut butter in microwave for 3 minutes on high, stirring every minute.
Mix popcorn, peanuts and cereal in large bowl with chocolate mixture.
Spread onto a greased cookie sheet.
Let cool and then break apart.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27529/gobs-of-chocolate-popcorn-delight"},{"id":"27521","title":"Vegan Chocolate Chip Avocado Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, brown
vanilla extract
beverages, almond milk, unsweetened, shelf stable
spartan, real semi-sweet chocolate baking chips,","directions":"1.Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2.In a medium bowl, whisk together the flour, baking powder, salt, and cocoa.
Set aside.
3.In another bowl, with a stand or hand mixer, beat the coconut oil, 1/4 cup avocado, and sugars together until creamy and smooth, about 2-3 minutes.
Add the vanilla extract.
4.Keep the mixer on low and add half of the flour mixture.
Add the milk and then add the rest of the flour mixture.
Mix until dough is formed.
Stir in the chocolate chips using a wooden spoon.
5.Using your hands or a spoon form cookie dough into tablespoon balls and place on baking sheet, about 2 inches apart.
Slightly flatten the cookies with the palm of your hand or a spatula.
6.Bake cookies for approximately 10 minutes.
Let the cookies cool on the baking sheet for two minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/27521/vegan-chocolate-chip-avocado-chocolate-cookies"},{"id":"27513","title":"Perfect Shortbread Cookies!","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched","directions":"Work cold butter with hands until soft and cream in the sugar.
Mix flours and salt together and work into butter.
Knead gently until soft (not oily) and forms a ball.
Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1\" x 2\" cookies and prick each cookie with a fork three times.
Chill dough at least one hour (but up to 48 hours is still OK).
Heat oven to 375 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven.
Cut cookies apart and place on baking sheets.
Bake in center of the oven at 275 degrees for 30 - 40 minutes.","url":"https://recipe.bluelayer.org/recipe/27513/perfect-shortbread-cookies"},{"id":"25413","title":"Danish Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
vanilla extract
oats
nuts, pecans
sugars, granulated","directions":"Preheat an oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
In a bowl, mix the flour, baking soda, and salt.
In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy.
Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 20 minutes.
Let cool completely before sprinkling cookies with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/25413/danish-oatmeal-cookies"},{"id":"27426","title":"Parsley Parmesan Chicken (Oamc)","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"ASSEMBLY DIRECTIONS:.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn the chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degree oven for one hour, or until thickest piece is done.
FREEZING AND COOKING DIRECTIONS:.
Remove from oven and cool.
Put baked chicken pieces into a freezer bag.
Lable and freeze.
TO SERVE:.
Place chicken on a heavy foil lined cookie sheet.
Warm in a 400 degree oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/27426/parsley-parmesan-chicken-oamc"},{"id":"27418","title":"Bloodshot Buckeyes","ingredients":"peanut butter, smooth style, without salt
butter, without salt
salt, table
sugars, granulated
cookies, vanilla wafers, lower fat
candies, white chocolate","directions":"Line a baking sheet with parchment paper; set aside.
In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine.
Gradually add the confectioners' sugar and combine until smooth.
Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet.
Refrigerate until firm, 10 to 15 minutes.
In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat.
Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely.
Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet.
Place an eyeball in the center of the ball and repeat the process with the remaining balls.
Let sit until the white coating is set, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/27418/bloodshot-buckeyes"},{"id":"27416","title":"Feta-Stuffed Artichoke Bottoms","ingredients":"spices, pepper, red or cayenne
olives, ripe, canned (small-extra large)
cheese, feta
oil, olive, salad or cooking
artichokes, (globe or french), raw","directions":"Preheat your broiler.
Line a cookie sheet with aluminum foil.
Combine the peppers, olives, cheese and olive oil in a bowl.
Mix well.
Place the artichoke bottoms on the prepared cookie sheet.
Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
Broil for about 7 minutes, or until the tops are golden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/27416/feta-stuffed-artichoke-bottoms"},{"id":"27365","title":"Dave's Basic Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"HEAT THE OVEN TO 450F.
Sift the flour with the baking powder, salt and baking soda.
Cut in the vegetable shortening until mixture resembles bread crumbs.
Stir in the buttermilk with a wooden spoon until just blended.
Turn the mixture onto a floured surface, and knead 10 times.
Pat the dough into a rectangle 1/2-inch thick.
Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet.
Bake in the center of the oven for 10 to 12 minutes, or until golden brown.
Serve immediately.
Makes about 20.
Biscuits can be made a day in advance and covered tightly in aluminum foil.
Reheat in a 300F oven for 10 minutes.
Note: Dried fruits can be added to batter.","url":"https://recipe.bluelayer.org/recipe/27365/daves-basic-buttermilk-biscuits"},{"id":"27362","title":"Caramel Icing","ingredients":"butter, without salt
sugars, brown
sugars, powdered
salt, table
cream, whipped, cream topping, pressurized","directions":"Combine butter and brown sugar in a saucepan.
Cook over low heat, stirring until sugar dissolves.
Add remaining ingredients; beat until well mixed.
Ice cookies and cakes with this recipe.","url":"https://recipe.bluelayer.org/recipe/27362/caramel-icing"},{"id":"27357","title":"Diana's Favourite Caramel Corn","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
leavening agents, baking soda
corn, sweet, white, raw","directions":"In a large pot, combine sugar, corn syrup, butter, cream of tartar and salt.
Boil rapidly on medium high heat, stirring constantly until mixture reaches 260 on a candy thermometer.
Remove from heat.
Stir in soda thoroughly.
Pour over popped corn in a large bowl.
Stir until well coated.
Place popcorn on a large buttered cookie sheet.
Bake for 1 hour at 200, stirring 3 or 4 times.
Keep in a tightly covered container.
Care should be taken not to get the caramel on your skin.
Trust me -- I know the consequences.","url":"https://recipe.bluelayer.org/recipe/27357/dianas-favourite-caramel-corn"},{"id":"27356","title":"Vanille Hoernchen (German Christmas Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
butter, without salt
sugars, granulated
vanilla extract
sugars, powdered","directions":"Mix all ingredients except powdered sugar together in a medium mixing bowl.
Knead by hand until dough comes together.
Don't over knead it.
Seperate dough into about 30 segments.
Form each segment into a half moon or cresent shape.
Place on ungreased cookie sheet.
Preheat oven to 350 degrees.
Bake 10-12 minutes until they're golden colored.
Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
It is important that you do this while they're still warm or the sugar won't stick.
Put on wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/27356/vanille-hoernchen-german-christmas-cookies"},{"id":"27326","title":"Roasted Peanuts","ingredients":"oil, corn, peanut, and olive","directions":"Preheat oven to 500 degrees F (260 degrees C).
Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
Turn oven off.
Leave peanuts in oven for 1 hour without opening door.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/27326/roasted-peanuts"},{"id":"27304","title":"Ornament and Handprint Clay","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Combine ingredients and knead dough for 15 to 20 minutes.
Roll dough out and cut around hand or cut circles out for making hand imprints.
Use cookie cutters for ornaments or gift tags.
If necessary, slightly dampen pieces to make them stick together.
Make a small hole for the hanger and prick to prevent air bubbles.
Bake at 300 degrees F about 20 to 25 minutes or until golden.
You may have to bake considerably longer depending on how thick your items are.
They may not feel hard right away but will harden as they cool.
Paint and decorate as desired.
Acrylic paints work best and use a varnish to make them shiny.","url":"https://recipe.bluelayer.org/recipe/27304/ornament-and-handprint-clay"},{"id":"27280","title":"My Mom's Homemade Bread & Bun Recipe (No Bread Maker)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In small bowl place the following ingredients:.
1 cup warm water.
yeast and 2 tbsp white sugar (DO NOT STIR).
let stand for 10 minutes.
In large mixing bowl do the following steps.
Place 8 cups warm water in bowl.
Place remaining 2 tbsp sugar in water.
Place 4 tbsp margarine or veg.
oil in water.
Place salt in water.
Add 6 cups flour one at a time and mix as you are adding.
Making sure to remove any lumps.
Should be smooth before adding next cup.
Pour Yeast mixture in other bowl that you set aside into mixture.
Mix until smooth.
Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon.
It should take only about a maximum of 17 cups of flour.
Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour.
Knead dough with hands for about 15 minutes or so.
Dough should be soft and feel light to to touch.
TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough.
DO NOT ADD MORE FLOUR!
It will make your bread dough TOO HEAVY!
if you do.
Separate dough in half.
Place each half in a bowl.
Place a light towel over it and let the dough rise for 1 hour or until doubled.
FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet.
Let rise for another 1/2 hour or until buns are double in size.
For buns to rise tall place them close together almost touching.
Bake at 375F.
FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan.
Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf.
Let rise for 1 to 2 hours.
Or until Dough is nicely formed above the rim of the loaf pan.
Bake at 350F for 45 minutes or until golden brown.
To test to see if done knock on top of the loaf.
If it sounds hollow it is completed baking.
It will be a dark golden brown color when finished.
Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down.
(If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation).
Brush melted butter over top of loaves to prevent from drying out.
Yield: 4 loaves 2 dozen buns.
Depends on size.
TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.","url":"https://recipe.bluelayer.org/recipe/27280/my-moms-homemade-bread-bun-recipe-no-bread-maker"},{"id":"27267","title":"Cookie Butter Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
candies, marshmallows
butter, without salt","directions":"Grease an 8-inch square baking dish.
Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil.
Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes.
Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish.
Let fudge stand until cooled and solid, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27267/cookie-butter-fudge"},{"id":"27228","title":"Melting Moments","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Mix butter, flour and powdered sugar.
Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch.
Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!)
When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
(You can just frost the cookie tops to double the cookie total.
Also, you may substitute almond extract and a touch of red coloring for the cherry juice).","url":"https://recipe.bluelayer.org/recipe/27228/melting-moments"},{"id":"27227","title":"Vegan Applesauce-Oatmeal Drops","ingredients":"sugars, brown
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
raisins, seeded","directions":"Mix ingredients.
Form into walnut-sized balls.
Bake on greased cookie sheet at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27227/vegan-applesauce-oatmeal-drops"},{"id":"27219","title":"Chocolate Caramel-Nut Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Spread popcorn in 2 large, deep roasting pans.
Bring sugar, corn syrups and water to boil in 4-quart saucepan.
Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready.
Remove from heat.
Carefully stir in salt, baking soda and vanilla extract.
Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.
Pour over popcorn and stir to coat.
Let cool.
Store airtight.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
Melt chocolate chips according to package directions.
Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.
Let stand at room temperature until chocolate hardens.
Store airtight.","url":"https://recipe.bluelayer.org/recipe/27219/chocolate-caramel-nut-popcorn"},{"id":"27215","title":"Lace Rolls","ingredients":"nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F. Grease and flour cookie sheet.
In 10-inch skillet over low heat, cook all ingredients.
Stir until mixture is blended.
Keep mixture warm over very low heat.
Drop 4 heaping teaspoonfuls, 2 inches apart, on sheet.
Bake 5 minutes.
When cookies are golden, remove cookie sheet from oven.
Loosen cookies from sheet with spatula.
Roll each cookie around handle of wooden spoon and cool.
If cookies get too hard, reheat in oven.
Finish cooling on rack.
Repeat steps 2-5, greasing and flouring cookie sheet each time.","url":"https://recipe.bluelayer.org/recipe/27215/lace-rolls"},{"id":"27208","title":"Peanut Butter and Jelly Thumbprint Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
grapes, red or green (european type, such as thompson seedless), raw
peanut butter, smooth style, without salt
oil, olive, salad or cooking","directions":"Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat.
Mix in the flour mixture until just incorporated.
Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets.
Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds.
Be careful not to overheat the peanut butter; do not let it bubble.
Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.","url":"https://recipe.bluelayer.org/recipe/27208/peanut-butter-and-jelly-thumbprint-shortbread-cookies"},{"id":"27205","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
nuts, walnuts, english
jams and preserves, apricot
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.
Add the butter and mix on low speed until dough forms.
Stir in 1/2 cup finely diced walnuts.
Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.
Wrap the log in waxed paper and refrigerate until firm, about 2 hours.
(Can be prepared up to 4 days ahead.
).
Preheat the oven to 350F .
Line 2 heavy large baking sheets with parchment.
Using a long sharp knife, slice the dough into thin rounds.
Arrange the rounds on prepared baking sheets, spacing evenly.
Bake until golden brown, about 10 minutes.
Spoon a teaspoon of jam onto half of the cookies.
Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.
Remove the cookies from the oven.
Place a plain cookie atop cookies with jam, forming a sandwich.
Cool completely.
Arrange cookies on the parchment-lined baking sheets.
Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.
Immediately sprinkle the cookies with remaining coarsely chopped nuts.
Chill until chocolate sets.
Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/27205/dark-chocolate-walnut-raspberry-cookies"},{"id":"27204","title":"Spicy Peanut Butter Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
salt, table
honey
sugars, granulated
peanut butter, smooth style, without salt
sauce, hot chile, sriracha","directions":"Place oil and kernels in a large pot and cover with a lid.
Place over high heat and cook until you hear all kernels are popped.
Pour into a large bowl and sprinkle with salt.
In a small saucepan, heat up honey and sugar.
Let boil for 2-3 minutes.
Remove from heat and stir in peanut butter and Sriracha sauce.
Its not an easy task, but trust me, it works out in the end.
Pour sauce over the popcorn and stir gently so as not to break up all your puffy corn.
Spread onto a cookie sheet in an even layer to cool.
This makes it firm up better and seems to keep the corn from getting too soggy.
Once cool, serve in a bowl.","url":"https://recipe.bluelayer.org/recipe/27204/spicy-peanut-butter-popcorn"},{"id":"27164","title":"Ginger Treats","ingredients":"molasses
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
salt, table","directions":"Stir molasses and water together, then add the other ingredients.
drop by teaspoonfull on greased cookie sheet.
cook at 350 for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/27164/ginger-treats"},{"id":"27149","title":"Wholemeal Almond Biscuits","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
butter, without salt
water, bottled, generic","directions":"Pulse almonds in a food processor until coarsely ground.
Add both flours, brown sugar, salt, and cinnamon, and pulse to combine.
Add butter, and pulse until mixture resembles coarse meal.
With machine running, pour in enough water until dough just starts to come together on the sides of the bowl.
Shape dough into a ball, and wrap in plastic.
Refrigerate until cold and slightly firm, no longer than 30 minutes.
Preheat oven to 350F.
Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick.
Cut out 3-inch circles.
Carefully gather scraps of dough, reroll, and cut out remaining biscuits.
Place on baking sheets lined with parchment paper, spacing 1 1/2 inches apart.
Bake until edges are golden brown, about 30 minutes, rotating halfway through.
Let cool on baking sheets on wire racks.
Cookies can be stored in an airtight container at room temperature up to 5 days.","url":"https://recipe.bluelayer.org/recipe/27149/wholemeal-almond-biscuits"},{"id":"27146","title":"Brown Sugar Mixture","ingredients":"sugars, granulated
sugars, granulated","directions":"Mix sugars together until well combined.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/27146/brown-sugar-mixture"},{"id":"27144","title":"Eggless Autumn Spice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda
sugars, brown
sugars, granulated
sugars, granulated
syrup, maple, canadian","directions":"Preheat oven to 350.
Mix flour, baking soda, ginger, cloves, cinnamon, and salt.
Set aside.
Cream butter and sugars until fluffy.
Add maple syrup, blend.
Slowly add the dry ingredients, mix well.
Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball.
Place on parchment lined cookiesheet at least an inch apart.
Bake for 12-14 minutes or until lightly golden brown.
Cool on a wire rack.
Store in a sealed bag.","url":"https://recipe.bluelayer.org/recipe/27144/eggless-autumn-spice-cookies"},{"id":"27142","title":"Turkish Sand Cookies (Curabies)","ingredients":"sugars, granulated
oil, olive, salad or cooking
leavening agents, baking soda
spices, cinnamon, ground
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 300 degrees.
In a mixing bowl, combine sugar, oil, baking soda and cinnamon.
Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
Shape dough into walnut sized balls or triangles and place 1 apart on an ungreased cookie sheet.
Bake 30 minutes until barely browned.
Remove from oven and allow to cool before moving.
Sift confectioners sugar over tops when completely cooled.
Keeps well for a week in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/27142/turkish-sand-cookies-curabies"},{"id":"27129","title":"Plum Jam Cookies (crispy and low-cal)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
plums, raw
wheat flour, white, cake, enriched","directions":"Combine the jam with the margarine, and mix using a spatula.
Add the cake flour, and mix the margarine and the flour with your hands until it's crumbly.
Bring the dough together, and shape it into a 2-cm thick block.
Cut it in lengthwise in half, then cut into 2-mm thick slices.
Place on a baking tray lined with parchment paper.
Bake for 25 minutes in a 150C preheated oven (adjust the time and temperature to your oven).
Once they're baked, let cool on a rack.","url":"https://recipe.bluelayer.org/recipe/27129/plum-jam-cookies-crispy-and-low-cal"},{"id":"27093","title":"Chocolate Chex Caramel Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
Drizzle over snack.
Refrigerate until set.
Store in tightly covered container.
High Altitude (3500-6500 ft): No change.","url":"https://recipe.bluelayer.org/recipe/27093/chocolate-chex-caramel-crunch"},{"id":"27092","title":"Shortbread Hearts","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and roll shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter.
Place the hearts on an ungreased sheet pan and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.
I cut out the cookies days ahead and bake them the day I serve them.","url":"https://recipe.bluelayer.org/recipe/27092/shortbread-hearts"},{"id":"27064","title":"Cookie Dough Ice cream","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
ice creams, chocolate","directions":"Melt unsweetened chocolate and half of the chocolate chips.
In a bowl cream butter and sugar.
Add vanilla and water and beat until smooth.
Beat in melted chocolate.
Add flour, and all the remaining chocolate chips.
Mix.
Drop dough into softened ice cream and partially blend to combine.
Return to the freezer before serving.","url":"https://recipe.bluelayer.org/recipe/27064/cookie-dough-ice-cream"},{"id":"27058","title":"Peanut Butter Treats for Dogs","ingredients":"peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 375 degrees F.
Mix the peanut butter, milk, and molasses.
In a seperate bowl, combine the flower and baking powder, then add it to the wet ingredients.
Knead until blended and press into a ball.
Roll out the dough ontro a lightly floured surface.
Cut out shapes with cookie cutters.
Get creative - shape your dog's cookies into things they love, such as bones or tennis balls.
Bake on a greased cookie sheet for 20 minutes.
Cool before feeding to your dog.
Fido will love these!","url":"https://recipe.bluelayer.org/recipe/27058/peanut-butter-treats-for-dogs"},{"id":"27056","title":"Potato Chip Cookies VII","ingredients":"butter, without salt
sugars, brown
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
oats
nuts, almonds
potatoes, raw, skin","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth.
Mix in applesauce.
Stir in the flour and oats, then mix in the almonds and potato chips.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/27056/potato-chip-cookies-vii"},{"id":"27054","title":"Delicate Heart Sugar Cookies","ingredients":"butter, without salt
sugars, granulated","directions":"Preheat oven to 350F (180C).
Cream together butter and sugar.
Stir in eggs and vanilla.
Combine flour and baking powder.
Chill for at least one hour, and then roll dough out.
Cut into heart shapes, or whatever shape you like with cookie cutters.
Bake for 12 to 14 minutes.
Let cool, and decorate if desired.","url":"https://recipe.bluelayer.org/recipe/27054/delicate-heart-sugar-cookies"},{"id":"27018","title":"Oaty Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degC/350 degF.
Sift flour and baking powder together.
add oats and rub in butter until mix resembles breadcrumbs.
Add sugar, syrup and choc chips until it forms a stiff dough.
Roll on a floured surface and cut out rounds or roll into a 9cm diameter sausage and slice into eight for chewy cookies.
Bake on a parchment covered tray for 20 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27018/oaty-chocolate-chip-cookies"},{"id":"27003","title":"White Chocolate Cashew Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds","directions":"Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
This only takes a few minutes and will burn if left unattended.
Chop the cashews and spread evenly over the bottom of an ungreased 9x9\" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
Combine the butter, sugar and water in a large heavy saucepan.
Stir over medium heat until ingredients are combined.
Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
Let sit for about an hour.
Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
Once cooled, use a very sharp french knife and cut into 1\" squares.","url":"https://recipe.bluelayer.org/recipe/27003/white-chocolate-cashew-brittle"},{"id":"26983","title":"Shiner Bock Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
Next day: Dissolve yeast in warm water in mixing bowl.
Mix in honey.
Add both flours & salt, and stir to mix.
Stir in oil and slowly add beer.
Mix well.
Place dough on floured work surface and knead 15 minutes.
(Dust with flour if dough is too sticky).
Place lightly oiled bowl & cover.
Let rise to double in size.
Punch down and let rest 5 minutes.
Shape dough into four oval shaped loaves.
Place loaves on lightly oiled cookie sheet.
Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
Preheat oven to 350F
Cover loosely with saran wrap and allow to double in size again.
Bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/26983/shiner-bock-beer-bread"},{"id":"26981","title":"Barbari Bread - Nan-E Barbari","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
cornmeal, degermed, unenriched, yellow
seeds, sesame seeds, whole, dried","directions":"Dissolve yeast in 1/4 cup warm water.
Add sugar and set aside for 10 minutes.
Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
Gradually add flour while stirring constantly.
After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
Pour oil in a large bowl and place dough in bowl.
Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
Punch air out while dough is in the bowl.
Flip dough over and return to bowl.
Cover with new damp towel and allow to rise until double.
Place cookie sheet in center of oven and preheat to 500F.
Divide dough into 11 parts, each piece about 5 inches in diameter.
Dust a tray with corn meal and place loaves on tray.
With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
Turn bread over and bake corn meal side up for 4 minutes in closed oven.
Remove loaves from oven.
Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.
).","url":"https://recipe.bluelayer.org/recipe/26981/barbari-bread-nan-e-barbari"},{"id":"26969","title":"Sweet Cream Buttermilk Pancake Biscuits","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients lightly.
Place dough on pancake mix floured surface.
Knead 10 times.
Roll dough gently to A 1/2 inch thick.
Cut with 2 to 2 1/2inch cutter.
Place on ungreased cookie sheet and bake until golden brown.
After removing from oven, brush with butter and enjoy.","url":"https://recipe.bluelayer.org/recipe/26969/sweet-cream-buttermilk-pancake-biscuits"},{"id":"26959","title":"No-Bake Cookies","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In saucepan, cook corn syrup with sugar on medium for 3 minutes or until sugar dissolves.
Stir in peanut butter until blended.
Remove from heat; stir in cereal flakes until coated.
Drop by rounded tablespoons onto waxed paper; cool.
Store at room temperature in airtight container.","url":"https://recipe.bluelayer.org/recipe/26959/no-bake-cookies"},{"id":"26951","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat
nuts, almonds
sugars, powdered
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
pumpkin, raw
alcoholic beverage, liqueur, coffee, 53 proof
sugars, powdered","directions":"*Note:Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon.
Blend in chocolate, pumpkin, and coffee liqueur.
Form into 1-inch balls.
Chill.
Dust with remaining powdered sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/26951/rich-chocolate-pumpkin-truffles"},{"id":"26924","title":"Chocolate-Walnut Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
nuts, walnuts, english","directions":"Stir chocolate in top of double boiler set over simmering water until melted and smooth.
Remove from over water.
Whisk in 1/2 cup sugar and corn syrup, then the rum.
Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.
Place remaining 1/2 cup sugar in shallow bowl.
For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball.
Roll balls in sugar to coat evenly.
Cover and refrigerate at leas overnight and up to 5 days.","url":"https://recipe.bluelayer.org/recipe/26924/chocolate-walnut-rum-balls"},{"id":"26919","title":"5-Minute Oatmeal- Raisin Cookie Treat","ingredients":"oats
sugars, brown
raisins, seeded
salt, table","directions":"Mix all ingredients in a small bowl, while the kettle boils.
Pour on 1/4-1/3 cup boiling water, give it a little stir, and cover with a plate for a few minutes to let the water be soaked up.
Enjoy!
Notes: this is just enough for a nice snack; if you want to have it for breakfast, you may want to double it.
Or you could add other ingredients to power it up- I bet pumpkin seeds and/or flaxseeds would be good.
It's even sweet enough to serve as a dessert.
But hey, don't feel too guilty- there are definitely much less healthy things you could be eating!","url":"https://recipe.bluelayer.org/recipe/26919/5-minute-oatmeal-raisin-cookie-treat"},{"id":"26912","title":"Basic Crispy Cookie Cutter Cookies","ingredients":"egg, white, raw, fresh
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Microwave the butter for about 10 seconds, and mix with spatula by mashing.
If you bring the butter to room temperature, you don't need to microwave.
Add sugar and vanilla extract, and mix well.
Add a beaten eggs or milk, and mix well until the mixture is smooth and no longer lumpy as illustrated in the picture.
I recommend using a whisk.
Add flour, mix, and roll into a ball.
Using a spatula works better.
Place the dough on top of plastic wrap or on the work surface with flour.
Roll out with a rolling pin into 2 ~ 3 mm.
Cut out shapes with your favorite cookie cutters.
Lay on parchment paper over a baking sheet.
You only see one baking sheet in the picture, but you will make 2 baking sheets worth of cookies.
Bake in the oven at 180C / 355F for about 17 ~ 19 minutes.
You don't need to preheat the oven.
If the dough is thin, 17-minute baking time will be perfect.
Please be careful not to burn them.
Done.
(
It's also delicious with chocolate chips, black tea leaves, matcha, or almonds!","url":"https://recipe.bluelayer.org/recipe/26912/basic-crispy-cookie-cutter-cookies"},{"id":"26911","title":"Honey Taffy","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
honey
butter, without salt
salt, table","directions":"Combine ingredients in large,heavy saucepan.
Bring to boil over medium heat,stirring constantly.
Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
Pour mixture onto cool,buttered surface (a large cookie sheet works).
Allow to cool slightly,until it can be handled comfortably.
Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
Break ropes into pieces about 2 inches long.
wrap pieces in waxed paper and twist ends.","url":"https://recipe.bluelayer.org/recipe/26911/honey-taffy"},{"id":"26899","title":"Glazed Pecans","ingredients":"nuts, pecans
butter, without salt
sugars, brown
syrup, maple, canadian","directions":"Heat oven to 350 degrees F. Line cookie sheet with cooking parchment paper.
In 12-inch skillet, melt butter over medium heat.
Add brown sugar and syrup, mix well.
Cook until bubbly, stirring constantly.
Add pecans, cook 2-3 minutes, stirring constantly, until coated.
Spread mixture onto parchment lined cookie sheet.
Bake 6-8 minutes or until golden brown.
Cool completely, about 30 minutes.
Store in tightly covered container for up to 2 weeks.
Makes 16 Servings (2 tablespoons each).","url":"https://recipe.bluelayer.org/recipe/26899/glazed-pecans"},{"id":"26895","title":"Candy Cookies (With White Chocolate) Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
pretzels, soft, unsalted","directions":"Heat the white chocolate in electric frying pan with temperature set on worm or possibly over a pan of boiling water.
Stir into the melted chocolate the cereal, pretzels and nuts.
Drop by tsp.
onto waxed paper.","url":"https://recipe.bluelayer.org/recipe/26895/candy-cookies-with-white-chocolate-recipe"},{"id":"26889","title":"Frozen Canned Fresh Corn","ingredients":"corn, sweet, white, raw
water, bottled, generic
salt, table
sugars, granulated","directions":"Cut fresh corn of the cob.
Combine in a big stock pot with remaining ingredients.
Bring corn to a boil and cook for 10 minutes, stirring occasionally.
Remove from heat and let corn cool.
Fill quart size freezer bags and freeze flat using a cookie sheet.","url":"https://recipe.bluelayer.org/recipe/26889/frozen-canned-fresh-corn"},{"id":"26882","title":"Vegan Cookie Biscuits","ingredients":"oats
wheat flour, white, cake, enriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
water, bottled, generic
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Line two baking sheets with parchment paper or spray with baking spray.
Mix dry ingredients in one bowl.
Whisk wet ingredients together in another small bowl, beating vigorously with a whisk until emulsified.
Stir wet ingredients into dry ingredients, mixing until everything is moistened.
Let sit five minutes.
Drop slightly rounded tablespoons of dough onto baking sheets, about 1 inch apart.
Bake one sheet at a time on the center rack of oven until cookies are slightly golden, about 10-15 minutes.
Caution, cookies bake very quickly.","url":"https://recipe.bluelayer.org/recipe/26882/vegan-cookie-biscuits"},{"id":"26880","title":"Grandmas Gingerbread Cut-Out Cookies","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Place the butter in a medium mixing bowl.
Pour boiling water over the butter.
Allow the butter to melt.
Add the brown sugar and molasses, mixing well.
Sift the dry ingredients together.
Add to the molasses mixture, stirring until completely blended.
Chill.
(Chilling overnight allows the seasonings to blend.
Wrap in plastic wrap to do this.)
Roll out dough on floured board to 1/4-inch thickness.
Cut with cookie cutters.
Place on greased cookie sheets.
Bake in preheated 375-degree oven for about 10 minutes.
Remove from the cookie sheet and cool on a rack.
Frost and decorate as desired.
Yield: about 4 dozen cookies depending on the size of the cutter.
(Original recipe is from Christmas Cookies, Wisconsin Electric Power Company (1961).","url":"https://recipe.bluelayer.org/recipe/26880/grandmas-gingerbread-cut-out-cookies"},{"id":"26853","title":"Peanut Butter Cookies","ingredients":"milk, canned, condensed, sweetened
vanilla extract
candies, white chocolate
peanut butter, smooth style, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
water, bottled, generic","directions":"grind butterfinger bars, peanut butter cups with sugar using food processor.
cream peanut butter, sweetened condensed milk, vanilla, add sugar and cream together.
Grind flour with peanuts to make peanut flour and add to creaming mixture.
Combine all ingredients and bake at 350 for 7 to 10 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/26853/peanut-butter-cookies"},{"id":"26849","title":"Diabetic Nut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sweetener, syrup, agave
orange juice, raw
vanilla extract
shortening, vegetable, household, composite
nuts, walnuts, english
orange juice, raw","directions":"Combine ingredients together to make dough.
Drop by tablespoonfuls onto baking sheets.
Bake for about 20 minutes.
Let cool.","url":"https://recipe.bluelayer.org/recipe/26849/diabetic-nut-cookies"},{"id":"26843","title":"Coyote Poo","ingredients":"cheese, parmesan, hard
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda","directions":"Pour Cheetos into a extra large bowl.
Generously spray a large baking sheet or jelly roll pan with baking spray.
Bring sugar, butter and syrup to a boil in a saucepan.
Stir for 5 minutes without stopping.
Remove from heat and quickly add baking soda, stirring rapidly.
Pour caramel mixture over Cheetos, carefully stirring them, so they are well coated.
Scrape the mixture onto the prepared baking sheet and seperate them a bit so they dont overlap too much.
Make sure to eat all the leftover caramel bits in the bowl, then bake the Cheetos at a low heat, 125 degrees F for 1 hour, stirring every 15 minutes.
Remove from the oven, and immediately scrape the Cheetos out onto clean cookie sheets or foil lined counter tops to cool before placing in Tupperware to store.
Or you could save yourself a step, and just fill a giant bowl and eat them all during movie night with your sweetie.
Not that I would know or anything.
Enjoy!
Coyote Poo is fabulous!
Who knew?","url":"https://recipe.bluelayer.org/recipe/26843/coyote-poo"},{"id":"26841","title":"No Bake Chocolate Cookies II","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
oats
vanilla extract
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a saucepan over medium heat, combine sugar, milk, and margarine.
Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes.
Remove from heat and stir in the oats, vanilla, cocoa and coconut.
Spoon onto waxed paper and allow to cool for at least an hour.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26841/no-bake-chocolate-cookies-ii"},{"id":"26813","title":"Favorite Croutons","ingredients":"oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
salt, table
spices, basil, dried","directions":"Pre-heat oven to 350 Degrees F.
Spread aluminum foil over a cookie sheet and set aside.
In a medium sized bowl, mix together the oil and spices.
Stir well to blend.
Add bread pieces and toss to coat well.
Spread bread pieces out in single layer on foil lined cookie sheet.
Drizzle any remaining oil over bread and place in oven.
Bake for about 15 minutes, or until lightly browned.
Turn once halfway through baking time to brown, evenly.
Watch closely to prevent burning.","url":"https://recipe.bluelayer.org/recipe/26813/favorite-croutons"},{"id":"26810","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using electric mixer.
Gradually blend in flour and cornstarch.
Add chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate; dip bottom of drinking glass into sugar and press down on each cookie to flatten.
Press center of each cookie with tip of a teaspoon.
Bake in preheated 300 degree F oven for 25 to 30 minutes, or till bottoms begin to brown.
Cool for 5 minutes; remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26810/chocolate-chip-shortbread-cookies"},{"id":"26808","title":"Nana's Famous Cheese Straws","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, paprika","directions":"preheat oven to 325.
mix all ingredients together in a large bowl.
mix it very good to incorporate the ingredients evenly (I use my hands).
if you have a cookie press, fill it using the manufacturers directions and set it on the star press.
Using a cookie sheet make rows of the cheese straws longways.
If you do not have a press then you can make balls and place on a cookie sheet (works just as well).
put in oven for 10-12 minutes or until crisp.
Remove from heat and let stand for a few minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26808/nanas-famous-cheese-straws"},{"id":"26799","title":"Lime-Glazed Coconut Snowballs","ingredients":"wheat flour, white, all-purpose, unenriched
lime juice, raw
sugars, granulated
salt, table
butter, without salt
vanilla extract
cheese, parmesan, hard
cheese, parmesan, hard
lime juice, raw
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cookies:.
In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Use hands to roll dough into 1-inch balls.
Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart.
Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes.
Cool to room temperature.
Glaze:.
Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain.
Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
Dip tops of cookies into glaze and scrape away excess, then dip into coconut.
Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26799/lime-glazed-coconut-snowballs"},{"id":"26781","title":"Honeyed Walnuts","ingredients":"nuts, walnuts, english
honey
salt, table","directions":"Preheat oven to 350 degrees F. Combine walnuts, honey, and salt in a bowl.
Toss to coat, and spread in a single layer onto a parchment-lined baking sheet.
Bake, tossing occasionally, until toasted, about 15 minutes.
Let cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/26781/honeyed-walnuts"},{"id":"26775","title":"Crispy Okara Cookies","ingredients":"okara
wheat flour, white, cake, enriched
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"Put the okara into a plastic bag, and microwave for 1-2 minutes with its opening wide open in order to reduce the excess moisture.
Let the okara cool in the bag until cool to the touch.
Add tea leaves (or other ingredients such as sesame seeds), sugar, and cake flour to the bag in that order, shaking well with each addition.
Once they are well mixed, knead it into a dough.
Roll the dough from the outside of the bag so it's about 2-3 mm thick, then cut into bite-sized pieces with a knife, again from outside the bag.
Arrange the cookies on the baking pan.
Bake for about 25 minutes in a 180C oven.
If the overall color seems fairly white, bake for an additional few minutes.
For an easy version using the microwave, place the cookies on a sheet of parchment paper and microwave for about 4 minutes.
Flip them over, and microwave for 3-5 minutes while keeping an eye on them.
They're also yummy with sesame seeds.
Plain okara is also pretty tasty.
For cocoa cookies, use 20g of milk cocoa and 10g of sugar.","url":"https://recipe.bluelayer.org/recipe/26775/crispy-okara-cookies"},{"id":"26768","title":"Delicious Bbq'ed Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Brown for 1/2 hour at 450 degrees on cookie sheet.","url":"https://recipe.bluelayer.org/recipe/26768/delicious-bbqed-ribs-recipe"},{"id":"26746","title":"Oven Fried Okra","ingredients":"egg substitute, powder
okra, raw
delallo, italian seasoned breadcrumbs,
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black","directions":"Preheat oven to 450*.
Pour egg substitute into a medium bowl.
Add okra and toss to combine.
In a large ziplock bag, combine both types of bread crumbs, salt, and pepper.
Shake to combine well.
Add okra and egg substitute mixture to the bag and shake until coated.
Place a wire rack in top of a cookie sheet.
Arrange okra on rack and bake until crisp, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26746/oven-fried-okra"},{"id":"26727","title":"No Bake Rocky Road Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
butter, without salt
oil, corn, peanut, and olive
candies, marshmallows","directions":"Melt morsels with milk and butter.
Remove from heat.
In large bowl combine nuts and marshmallows.
Fold in chocolate mixture.
Spread in wax paper lined 9 by 13 pan.
Chill 2 hours until firm.
Remove from pan and peel off wax paper.
Cut into squares.
Store at room temp.","url":"https://recipe.bluelayer.org/recipe/26727/no-bake-rocky-road-cookies"},{"id":"26726","title":"Peanut Butter Brittle","ingredients":"sugars, granulated
peanut butter, smooth style, without salt
syrups, corn, light
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Grease 2 large baking sheets.
Place on wire racks.
In heavy 1 1/2 quart saucepan, add first 3 ingredients, stiring constantly.
Boil over medium heat.
Cook without stirring til mixture is 300 degrees on candy thermometer.
Stir in peanut butter, blend well.
Remove from heat.
Quickly, but gently, stir in soda.
Immediately pour onto cookie sheets.
Don't spread.
Cool for 3 to 5 minutes until cool enough to handle.
With hands grasp candy by edges, lifting slightly, pull as thin as possible.
Cool.
Break into irregular pieces.
Store in tightly covered container.
Makes 1 1/4 pounds.","url":"https://recipe.bluelayer.org/recipe/26726/peanut-butter-brittle"},{"id":"26692","title":"Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, yeast, baker's, active dry
salt, table
oil, canola
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 400 degrees fahrenheit.
In a medium bowl, whisk together flour, wheat germ,yeast and salt;set aside.
Place oil in a large bowl.
Add stock and flour mixture in three alternating batches, beginning an ending with stock.
On a lightly floured cutting board, roll out dough to about 3/8 inch thick.
Shape biscuits using your favorite cookie cutter.
Transfer biscuits to a cookie sheet greased with cooking spray.
Bake biscuits for 10 minutes.
Brush with stock; move around baking sheets, and bake 10 minutes more.
Turn off oven leaving door closed.
Let dog biscuits stand in oven to dry completely, about 1 1/2 hours.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/26692/dog-biscuits"},{"id":"26686","title":"Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cheese, cheddar
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure flour, baking powder, sugar and salt into bowl.
Add grated cheese.
Stir.
Add oil and milk.Stir to form a soft ball of dough.
Add more milk if needed.
Turn onto lightly floured board and knead gently 8 to 10 times.
Roll into a log shape and cut into sections as you would for cinnamon buns.
Place on ungreased cookie sheet at 425 F for 15 minutes or until nicely browned.","url":"https://recipe.bluelayer.org/recipe/26686/cheese-biscuits"},{"id":"26685","title":"Swedish Oatmeal Lace","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease and flour baking sheets.
Melt butter in medium saucepan.
Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble.
Remove from heat and stir briskly for a few strokes.
Drop by rounded teaspoonfuls about 4 inches apart on well-greased and floured baking sheet.
Bake only 5-6 cookies at a time.
Bake for about 5-6 minutes until golden brown.
Cool wafers for 2 minutes on baking sheet.
Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm.
If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften.
Note: Do one test to check oven temp and quantity of batter.
The bigger the cookie, the more fragile.
Use 1/2 tsp for test.","url":"https://recipe.bluelayer.org/recipe/26685/swedish-oatmeal-lace"},{"id":"26683","title":"Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic","directions":"Sift flour, sugar, baking soda, baking powder and salt.
Stir in currants and milk.
Combine until well blended.
Dough will be sticky.
Turn out onto floured board and knead 10 times, until smooth.
Shape into an 8\" round loaf.
Place on ungreased cookie sheet.
Cut an\"X\" with a knife into the top of the loaf.
Bake at 375 degrees for 45 minutes.
Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26683/traditional-irish-soda-bread"},{"id":"26679","title":"Gluten-free chocolate chip cookies recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
sweetener, syrup, agave
syrup, maple, canadian
butter, without salt
vanilla extract
salt, table","directions":"Heat the oven to 180C/350F/gas mark 4.
Line a baking tray with baking paper.
Mix together all the dry ingredients in a medium bowl (including the chocolate chips or chunks).
Mix together all the wet ingredients in a small bowl.
Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.
Drop spoonfuls of the cookie dough on to the prepared baking tray.
Lightly sprinkle with sea salt if desired.
Bake in the oven for only 11 minutes, and allow the biscuits to cool on the tray for 1 minute before transferring to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26679/gluten-free-chocolate-chip-cookies-recipe"},{"id":"26620","title":"Butter Pecan Turtle Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
butter, without salt
sugars, brown
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"My recipes are not exactly very well organized.
I knew I had the recipe you were looking for, but it took a little sleuthing till I could figure out that one of my looseleaf notebooks, photo albums with recipes in it, or possibly cookbooks it was in.
Eureka!
I found it.
It is in one of my oldest looseleafs, so I would imagine I cut the recipe out of a Land O' Lakes Butter ad about 20 years ago!
Which's funny, since I recently posted a fish recipe which also came from a Land O' Lakes ad.
Hope you enjoy this!
Preheat oven to 350 degrees.
In 3 quart.
bowl, combine crust ingredients.
Mix at medium speed, scraping sides of bowl often, 2-3 min or possibly till well mixed and particles are fine.
Pat firmly into ungreased 13x9x2 pan.
Sprinkle pecans proportionately over unbaked crust.
Prepare caramel layer (see below).
Pour proportionately over pecans and crust.
Bake near center of 350 degree oven for 18-22 min or possibly till entire caramel layer is bubbly and crust is light golden.
Remove from oven.
Immediately sprinkle with chips.
Allow chips to heat slightly (2-3 min).
Slightly swirl chips as they heat; leave some whole for a marbled effect.
Don't spread chips.
Cold completely; cut into 3-4 dozen bars.
Caramel Layer: In heavy 1 quart.
saucepan combine brown sugar and butter.
Cook over med.
heat, stirring constantly, till entire surface of mix begins to boil.
Boil 1/2 to 1 minute, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/26620/butter-pecan-turtle-cookies-recipe"},{"id":"26608","title":"Cookie Mix in a Jar I","ingredients":"sugars, brown
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar.
Use scissors to cut a 9 inch-diameter circle from calico.
Place over lid, and secure with rubber band.
Tie on a raffia or ribbon bow to cover rubber band.
Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy.
Beat in 1 egg and 1 teaspoon of vanilla.
Mix in cookie mix.
Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet.
Bake for 8 to 10 minutes in preheated oven, or until lightly browned.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26608/cookie-mix-in-a-jar-i"},{"id":"26582","title":"Cranberry Hootycreek Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"r>Layer the ingredients in a 1 quart or 1 liter jar, in the order listed above.
Attach a tag with the following instructions: Cranberry Hootycreek Cookies.
Preheat oven to 350 degrees F.
Grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26582/cranberry-hootycreek-cookies"},{"id":"26574","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F.
Mix dry ingredients together in a bowl.
Add butter and milk and mix thoroughly.
Roll dough out to approximately 1/2\" thick, and cut out biscuits to desired size.
I use a 2 1/2\" round cutter, but you could also use a glass or bowl.
Place biscuits on a greased cookie sheet and bake for 10 to 12 minutes, or until lightly browned on top.","url":"https://recipe.bluelayer.org/recipe/26574/baking-powder-biscuits"},{"id":"26571","title":"Cheeseless Cheese Crackers (Gluten and Dairy Free)","ingredients":"lentils, raw
water, bottled, generic
oil, olive, salad or cooking
salt, table
vinegar, cider
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched","directions":"Combine lentils and water in a pot.
Heat to boiling, then simmer for 20-30 minutes, until water is absorbed.
Mix all ingredients in a blender or food processor until they form a smooth sauce.
The mixture should have the consistency of porridge; you may need to add extra water to get it there.
Preheat oven to 350 degrees.
Transfer mixture to a pastry bag or a cookie press.
Make shapes (I make mostly stars but also alphabet letters) on two cookie sheets that are either nonstick or lined with parchment paper.
The crackers don't spread while baking, so you can put them very close together on the cookie sheet.
Bake for 15 minutes or until just starting to brown.
(I generally swap the positions of the two cookie sheets part-way through to encourage them to cook evenly.
Otherwise the crackers on the bottom cookie sheet end up overcooked.)
At this point the crackers will be soft.
Turn off the oven and allow to remain for 30 minutes or until crisp.
Remove and allow to cool completely.
Store in airtight containiner.","url":"https://recipe.bluelayer.org/recipe/26571/cheeseless-cheese-crackers-gluten-and-dairy-free"},{"id":"26568","title":"Chocolate Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pecans
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In a bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.
Shape into 1 inch balls.
Line a tray with wax paper.
Place balls on a tray and refrigerate until cold.
In a double boiler, using hot water, melt chocolate.
Let it cool a little.
Dip balls into melted chocolate with only a thin coat.
Roll in candy sprinkles.
Place balls on waxed paper lined tray until chocolate is set.
Serve your dad on Father's Day!","url":"https://recipe.bluelayer.org/recipe/26568/chocolate-rum-balls"},{"id":"26562","title":"Vegan Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees F.
Cream the margarine and sugar with a hand mixer until fluffy.
Add the molasses and vanilla and incorporate.
Add the dry ingredients to this mixture and mix until a dough forms.
Fold the chocolate chips into the dough.
Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets.
Bake for 8 to 10 minutes until mildly browned.
Allow the cookies to cool on the baking sheets for 5 minutes.
Then transfer to cooling racks, cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/26562/vegan-chocolate-chip-cookies"},{"id":"26560","title":"Peppercorn and Pepperoni Bread With Cheese","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
cheese, cheddar
corn, sweet, white, raw
pepperoni, beef and pork, sliced
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Place all the bread ingredients except cheese, peppercorns, and pepperoni in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle and start machine.
At end of cycle take dough out and punch dough down and flatten; place the peppercons, cheese and pepperoni kneading into the dough.
Shape into a round loaf.
Score top.
Place loaves on greased cookie sheet.
Cover; let rise until double, about 40 hour.
Preheat oven to 400 degrees F.
Brush each loaf with milk.
Sprinkle cheese.
Bake until loaves have a hollow sound when tapped, about 30 minutes; cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26560/peppercorn-and-pepperoni-bread-with-cheese"},{"id":"26557","title":"\"Cookie Dough\"","ingredients":"yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oats","directions":"Combine all ingredients.
I always put it in the freezer for about 30 minutes but you don't have to.
Turn on Netflix and enjoy :)","url":"https://recipe.bluelayer.org/recipe/26557/cookie-dough"},{"id":"26547","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
oil, corn, peanut, and olive
salt, table
butter, without salt
leavening agents, baking soda","directions":"In a heavy skillet (I think an iron skillet works best).
Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275).
Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
(They will pop & crack you want them to brown some for best flavor.)
Cook to hard crack stage(300-310).
Add butter and SODA; stir to blend,(Mixture Will Bubble), Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter);Makes2 1/2 Pounds.","url":"https://recipe.bluelayer.org/recipe/26547/peanut-brittle"},{"id":"26539","title":"Potato Chip Cookie Mix in a Jar","ingredients":"sugars, granulated
potatoes, raw, skin
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"In a small bowl, stir together the flour and baking powder.
Layer ingredients in order given in a 1 quart \"wide mouth\" canning jar.
It will be a tight fit.
Press each layer firmly in place before adding next ingredient.
Decorate the jar and attatch a tag with the following directions:
Empty jar of cookie mix into large mixing bowl.
Mix thoroughly.
Add: 2 sticks butter, softened and 1 teaspoon vanilla.
Mix until blended completely.
Shape into balls the size of walnuts.
Flatten.
Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned.
Cool 5 minutes on the cookie sheets.
Remove cookies to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/26539/potato-chip-cookie-mix-in-a-jar"},{"id":"26537","title":"Maple Blueberry Parfait","ingredients":"blueberries, raw
syrup, maple, canadian
cream, fluid, heavy whipping
lemon juice, raw
spices, ginger, ground","directions":"Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes.
Cool in an ice bath, stirring occasionally.
While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream.
Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
Serve parfaits immediately.","url":"https://recipe.bluelayer.org/recipe/26537/maple-blueberry-parfait"},{"id":"26534","title":"Jam Drops","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
plums, raw","directions":"Grease 3 oven or cookie trays.
Preheat oven to 180C (350F).
Combine sifted flour, coconut and sugar in a large mixing bowl.
Mix well.
Make a well in the flour mixture and stir in melted butter and milk.
Mix well.
(Don't worry if the batter looks a bit crumbly.)
Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
(Don't worry if the balls aren't perfectly round).
If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
Place balls about 7cm (3\") apart on oven trays.
(They will flatten out as they cook.)
Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4\") deep.
(If the biscuits split a little just gently push the dough back together.)
Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
(Be neat and don't overfill- you can add more jam later.)
Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
Cook in batches if necessary.
Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
When plum drops are firm to touch, remove gently to cool on wire racks.
Store in an airtight container between layers of baking (silicone) paper.
They will keep well for up to a week- if they last that long!","url":"https://recipe.bluelayer.org/recipe/26534/jam-drops"},{"id":"26519","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Whisk together peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oatmeal.
Mix dry ingredients into wet ingredients.
Place dough on flour dusted surface.
Roll or press dough out to about 1/4 inch thick.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 5-inch bone-shape, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut out cookies on a parchment lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26519/homemade-dog-treats"},{"id":"26517","title":"OrangeCream Cheese Frosting","ingredients":"cheese, parmesan, hard
orange juice, raw
vanilla extract
sugars, powdered","directions":"Cream the cream cheese until it is soft.
Beat in the orange juice and vanilla.
Add the sugar gradually, beating constantly.
Spread on the cookies.","url":"https://recipe.bluelayer.org/recipe/26517/orangecream-cheese-frosting"},{"id":"26507","title":"Blueberry Pie","ingredients":"blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
lime juice, raw
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, powdered
xanthan gum,
salt, table
shortening, vegetable, household, composite
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated","directions":"Set the oven rack in the lowest position, place a baking sheet on the rack, and preheat the oven to 425F.
To make the filling, combine the blueberries, granulated sugar, flour mix, salt, and lime juice.
Toss gently.
Set aside.
To make the pie crust, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, confectioners sugar, xanthan gum, and salt.
Add the shortening in tablespoon-size pieces, and mix on medium speed until you have a coarse meal, about 1 minute.
Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.
Divide the dough in half and mold into two balls.
Set one aside.
Place the other on a sheet of parchment paper.
Flatten into a disk, pinching together the edges.
Top with a second piece of parchment paper, and roll out to 1/4 inch thick and about 2 inches wider than your pie dish.
Grease a 9-inch pie dish lightly with a little vegetable shortening.
Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper.
Trim the edges, patching as necessary.
Prick the bottom 8 times with a fork and refrigerate while you roll out the second crust.
Roll out the second crust the same way you did the first.
Pour the filling into the bottom crust.
Cut the shortening into little pieces and dot on top of the berries.
Remove the top sheet of parchment paper from the rolled-out top crust, and flip on top of the pie.
Press down along the edges with your fingers to secure the top crust.
Peel off the remaining sheet of parchment paper.
Seal and crimp the edges.
Use the tines of a fork to make a final seal all the way around.
Using a sharp knife, cut 6 slits in the top of the pie.
At this point, I often gather up the scraps of dough, roll them to 1/4 inch thick between two sheets of parchment paper, cut them into 1-inch decorative shapes such as leaves or stars with a small cookie cutter, and adorn the top of the crust.
Brush the crust, including the outer edge, with the rice milk.
Sprinkle evenly with the granulated sugar.
Place the pie on the preheated baking sheet.
Bake at 425F for about 25 minutes, or until the crust is golden.
Reduce the temperature to 400F if the crust is browning too quickly.
Rotate the baking sheet, decrease the temperature to 375F, and bake for about 45 minutes longer, or until the fruit is really bubbling up through the slits on top and the crust is deeply golden.
If you have used frozen blueberries, it will take a little longer.
If the edges of your crust are browning too quickly, cover with a little loose aluminum foil, or better yet, a pie shield.
Remove from the oven and let cool on a cooling rack to room temperature, at least 2 hours, before cutting into wedges.
If you are an enthusiastic pie maker, I encourage you to invest in a good pie dish.
Ive been using the same 9-inch Emile Henry Auberge pie dish I got as a wedding gift for years, with endless success.
They are sturdy and versatile, and make for a great presentation.","url":"https://recipe.bluelayer.org/recipe/26507/blueberry-pie"},{"id":"26472","title":"Healthy Chocolate Tiny Teddies","ingredients":"honey
oil, canola
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix the honey, oil and vanilla together.
Set aside.
Mix the remaining ingredients together and then combine into the honey mixture until it all clumps together and forms a dough.
Roll out between wax paper and begin cutting shapes with a teddy-shaped cookie cutter (or any other shape).
Place onto a baking tray lined with more wax paper.
Bake at 200 degrees Celcius for 10 minutes or until slightly firm.
Do not over bake.
Let cool and then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26472/healthy-chocolate-tiny-teddies"},{"id":"26462","title":"Mexican Wedding Cookies","ingredients":"nuts, pecans
sugars, granulated
salt, table
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine.
Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running.
Process until smooth.
Add vanilla extract.
Add flour and continue blending, using pulse mechanism of processor.
Scrape dough into a bowl.
Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 2 minutes.
Use small spatula to lift cookies from sheets.
Roll the cookies in the remaining sugar.","url":"https://recipe.bluelayer.org/recipe/26462/mexican-wedding-cookies"},{"id":"26455","title":"Raspberry Almond Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt
vanilla extract
jams and preserves, apricot","directions":"Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Process 1 cup flour and almonds in food processor until finely ground.
Add half cup sugar and remaining flour and process until combined.
Add butter and vanilla to food processor and pulse until dough forms.
On lightly floured surface, roll dough to 1/4 inch thickness.
Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking.
Cool 5 minutes on sheets, then transfer to wire rack.
Transfer remaining sugar to a bowl.
Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches.
Roll cookies in sugar to coat.
Cool completely on wire rack.
Repeat with remaining dough.","url":"https://recipe.bluelayer.org/recipe/26455/raspberry-almond-cookies"},{"id":"26449","title":"Chocolate Thumbprints","ingredients":"butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
syrups, corn, light","directions":"Preheat oven to 350F.
Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, the confectioners sugar, salt, and vanilla on medium speed until smooth, about 2 minutes.
Beat in flour, beginning on low speed and increasing to medium until combined.
Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets.
Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.
Rotate pan, and return to oven; bake until light brown on the edges, 7 to 9 minutes more.
(If the indentations begin to lose definition, remove cookies from oven and press again.)
Transfer to a wire rack to cool completely.
Combine chocolate, the remaining 6 tablespoons butter, and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.
Allow to cool a bit until slightly thickened.
Fill thumbprints with the chocolate mixture, and set aside to firm up.
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/26449/chocolate-thumbprints"},{"id":"26427","title":"1990 3rd Place: Shortbread Sheep Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preparation Time: 25 min
Cooking Time: 20 to 25 min
Cream butter and sugar in large mixer bowl till light and fluffy.
Beat in flour and salt.
Knead the dough briefly till smooth.
If dough is too sticky, add in a bit more flour.
(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
Heat oven to 325 degrees.
Have ungreased baking sheets ready.
Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on baking sheets.
Bake till light brown on edges, 20 to 25 min.
Cold on wire racks.
Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which is no longer available.
A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.
Third prize went to Betty J. Koenig, of Hammond, Ind., for her recipe for shortbread cookies in the shape of sheep.
Betty uses a sheep cookie cutter to make these cookies.
She suggests using your fingertips to dimple the dough to resemble their wooly coats.
If you like, a small piece of chocolate can be used for eyes after baking.
Chicago Tribune, December 13, 1990 from the Chicago Tribune","url":"https://recipe.bluelayer.org/recipe/26427/1990-3rd-place-shortbread-sheep-recipe"},{"id":"26416","title":"Liver Slivers for Your Pooch!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
parsley, fresh
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 350*.
Process chicken livers, chicken stock, corn oil and parsley till smooth in food processor --
Transfer to large bowl, add powdered milk, rolled oats, brewer's yeast and soy flour and cornmeal, mix well.
Gradually add whole wheat flour, knead, creating a very stiff dough.
Roll out to 1/4\" thick --
Cut with pizza cutter into stick shapes.
Bake on ungreased cookie sheet 20-25 minutes or lightly browned.
Turn off heat and leave in oven to dry overnight.","url":"https://recipe.bluelayer.org/recipe/26416/liver-slivers-for-your-pooch"},{"id":"26409","title":"Grape Nuts (homemade breakfast cereal)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350 degrees F.
Combine all ingredients in large mixing bowl.
Beat until smooth.
Spread the dough on 2 large greased cookie sheets.
Bake for 25-30 minutes.
While still warm, break the dough into chunks and grate it or whirl briefly in blender, about one cup at a time.
Return to 250 F oven to crisp for 20-30 minutes.
Store in airtight container.
Serve for breakfast with milk.","url":"https://recipe.bluelayer.org/recipe/26409/grape-nuts-homemade-breakfast-cereal"},{"id":"26406","title":"Orange Pecans","ingredients":"sugars, granulated
orange juice, raw
orange juice, raw
nuts, pecans","directions":"Line cookie sheet with waxed paper.
Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly.
Boil 30 seconds.
Stir in pecans.
Spread pecans on waxed paper.
Cool completely.
Separate pecans if necessary.
(Can be prepared up to 1 week ahead.
Store in airtight container.)","url":"https://recipe.bluelayer.org/recipe/26406/orange-pecans"},{"id":"26370","title":"Almond Bark Cookies Recipe","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
oil, corn, peanut, and olive","directions":"Heat almond bark and peanut butter together in large glass bowl in microwave.
When melted, stir in Rice Krispies, marshmallows, peanuts.
Drop by teaspoonfuls on wax paper till cold.
Preparation Time:0:15","url":"https://recipe.bluelayer.org/recipe/26370/almond-bark-cookies-recipe"},{"id":"26367","title":"Spicy Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 350.
Melt butter in the microwave.
Combine warm butter, salt, red pepper and room temperature cheese in a food processor.
Add in flour and blend until mixed well.
Press thru star shaped cookie press in a continuous ribbon onto a non-stick cookie sheet.
Bake at 350 degrees for 12 - 20 minutes until slightly crusty(depending on oven).","url":"https://recipe.bluelayer.org/recipe/26367/spicy-cheese-straws"},{"id":"26366","title":"Turmeric Root Milk","ingredients":"nuts, almonds
water, bottled, generic
spices, turmeric, ground
spices, ginger, ground","directions":"Soak almonds overnight in several cups of water.
Discard soaking water and rinse almonds in a deep bowl of water.
Repeat rinsing until water runs clear.
Place soaked almonds, listed amount of water, turmeric root and ginger root in a Vitamix.
Blend on high speed for 60 seconds.
Strain milk into a bowl or pitcher through a nut milk bag.
Save pulp to make cookies or crackers.
Serve.","url":"https://recipe.bluelayer.org/recipe/26366/turmeric-root-milk"},{"id":"26362","title":"Buttery Sand Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 220 celsius
Melt the butter
Combine sugar and butter
Add flour and combine well
Shape dough as desired, I made a large roll
Cut into rounds, squares etc.
Bake for 15-20 minutes or untill golden brown","url":"https://recipe.bluelayer.org/recipe/26362/buttery-sand-cookies"},{"id":"26345","title":"Grecian Tofu Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
nuts, pecans
wheat germ, crude
spices, pepper, black
spices, cinnamon, ground
onions, raw
spices, garlic powder
spices, oregano, dried","directions":"Notes: rinse the rice well and drain the tofu well by pressing it before mashing.
Cook rice in 2 cups water until almost all water is absorbed or about 35 minutes.
Preheat oven to 350F Oil two cookie sheets.
Mix all ingredients together and make 1 inch balls.
Place balls on cookie sheet.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/26345/grecian-tofu-balls"},{"id":"26341","title":"Simple Granola","ingredients":"oats
seeds, flaxseed
honey
oil, olive, salad or cooking
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
nuts, walnuts, english","directions":"Preheat the oven to 325 F. Have ready a rimmed cookie sheet lined with parchment paper or Silpat.
In a large bowl, mix together thoroughly all the ingredients except the chopped nuts/fruit.
Make sure all the oats are coated with the honey mixture.
Spread the granola onto the prepared baking sheet in an even layer.
Bake for 15 minutes.
Remove pan from the oven and stir the oats well.
Put pan back in the oven and bake for another 10-15 minutes, until golden.
Keep an eye on it, because it can burn quickly.
Remove pan from oven and set it on a rack.
Let the oats cool until room temperature.
Stir in chopped nuts and dried fruit, then store in an airtight container up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/26341/simple-granola"},{"id":"26331","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
sugars, brown
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a large baking sheet.
Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
Use an electric mixer to beat the butter and brown sugar together until light.
Stir in the flour mixture.
Slowly pour in the water; stir until dough is formed.
Refrigerate dough for 30 minutes.
On a well floured board, roll dough to between 1/8 and 1/4 inch thick.
Use a knife or cookie cutter to cut dough into squares or rectangles.
Transfer crackers to prepared baking sheet.
Bake in preheated oven until light brown, 11 to 13 minutes.
Remove crackers from oven.
Use a fork to pierce multiple holes on tops of crackers.","url":"https://recipe.bluelayer.org/recipe/26331/homemade-graham-crackers"},{"id":"26325","title":"Macadamia Coconut Icebox Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
nuts, macadamia nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large bowl, cream butter and sugar until fluffy.
Stir in vanilla.
Sift together flour, baking soda, and salt.
Stir into the butter mixture.
Then stir in the oatmeal, macadamia nuts and coconut.
Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter.
Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
Preheat oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line them with parchment paper.
If frozen, let dough logs sit out at room temperature for 5 minutes.
Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets.
Bake for 12 to 15 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/26325/macadamia-coconut-icebox-cookies"},{"id":"26323","title":"Whole Wheat Soda Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Lightly grease a cookie sheet with nonstick cooking spray and set aside.
In a large mixing bowl, stir flours, soda and sugar together until well-blended.
Cut cold butter into chunks and stir into the dry ingredients.
Break butter into small pieces the size of peas or smaller with a pastry cutter or forks.
(You could also use a stand mixer with the paddle attachment.)
Stir in milk until incorporated.
Drop by the tablespoonfuls onto the prepared baking sheet.
You can make 12 small or 8 to 10 large biscuits.
Bake 1215 minutes or until bottoms are lightly golden brown.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/26323/whole-wheat-soda-biscuits"},{"id":"26302","title":"Low Fat Chocolate Chip Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees; line two baking sheets with parchment paper.
In a large bowl, mix together flour and baking soda.
In smaller bowl, cream margarine and sugars.
Stir in yogurt and vanilla, beat well.
Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.
Stir in chocolate chips.
Drop by rounded teaspoon sized balls onto baking sheets.
About fifteen cookies per baking sheet.
You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.
Bake 10-15 minutes, until golden.
Remove from oven & sheets, allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/26302/low-fat-chocolate-chip-cookies-vegan"},{"id":"24402","title":"Traditional Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt.
Mix well.
Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.
Stir in the milk.
The dough will be sticky.
Dust your work surface with some flour.
Turn the dough onto the floured surface.
Gently fold each side toward the center.
Pick up the dough and dust the work surface with additional flour.
Return the dough to the floured surface and fold each side towards the center again.
Turn the dough over and press it out to 1-inch thickness.
Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.
Melt the remaining tablespoon of butter and add to a 10-inch round cake pan.
Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart.
Let the biscuits rest for 15 minutes before baking.
Bake until golden brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/24402/traditional-southern-biscuits"},{"id":"26300","title":"Cracker Barrel Cheese Ball","ingredients":"butter, without salt
cheese, parmesan, hard
onions, raw
cookies, graham crackers, plain or honey, lowfat","directions":"In a large bowl mix together margarine and cream cheese.
Add the onion.
Grate the Cracker Barrel cheese into the mixture and mix well.
Shape into desired size balls and serve with crackers.
Note: This makes a large batch.
I often make 2-3 cheese balls out of this.
Then I tightly wrap the extras in plastic wrap and freeze for later use.
Thaw overnight in the fridge before serving the cheese ball.","url":"https://recipe.bluelayer.org/recipe/26300/cracker-barrel-cheese-ball"},{"id":"26292","title":"Easy Lemon Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, powdered
lemon juice, raw
vanilla extract
salt, table","directions":"Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat.
Set aside.
Sift flour into a medium sized bowl and set it aside.
In a large bowl, cream butter and sugars until light and fluffy.
Add lemon juice, vanilla and salt and beat until well combined.
Stir in flour.
Scoop the dough with a medium cookie dough scoop (2 tablespoons each) onto the prepared cookie sheets.
Place them about 2 inches apart.
Put the baking trays into the preheated oven and bake the cookies for approximately 15 minutes or until very light brown around the edges.
Remove from the oven and put the cookies onto a cooling rack to cool completely.
Makes 5 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/26292/easy-lemon-shortbread-cookies"},{"id":"26277","title":"Iced Carob Cookies","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oats
carob flour
cream, fluid, heavy whipping
apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 375 degrees.
Line the base and sides of a 7 inches square baking pan with parchment paper.
Put butter in a large pan and add the carob powder.
Stir over a low heat until the mixture is smooth and combined.
Stir in the remaining ingredients and mix well.
Press the mixture into the prepared tin and bake for about 20-25 minutes until just set.
Mark into squares or bars while still hot.
Leave to cool in tin.
To make the topping, stir the carob and cream in a small pan over low heat.
Spread over the cookies and sprinkle the apricots on top.","url":"https://recipe.bluelayer.org/recipe/26277/iced-carob-cookies"},{"id":"26275","title":"Eggless Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spices, cinnamon, ground
seeds, flaxseed
sugars, brown
oil, olive, salad or cooking
sweet potato, raw, unprepared","directions":"Preheat the oven to 350 F.
Mix the first dry five ingredients (with flaxseed, if using).
Mix the remaining three ingredients.
Combine the wet and dry ingredients, stir until mixed.
Drop onto a well greased cookie sheet and flatten slightly (they don't spread out that much since they don't have butter or margarine) or spread into a well greased jelly roll pan.
Bake for 16 minutes for cookies, around 30 for cookie bars (I like them nice and crunchy, bake for less time if you like them soft).","url":"https://recipe.bluelayer.org/recipe/26275/eggless-oatmeal-cookies"},{"id":"26249","title":"Almond Butter Spritz Cookies","ingredients":"nuts, almonds
sugars, granulated
egg substitute, powder
butter, without salt
wheat flour, white, cake, enriched","directions":"Line two or three cookie sheets or jelly roll pans with parchment paper or foil.
Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
In a bowl, soften the almond paste with the sugar and half of the eggs.
Beat in the butter gradually, then gradually add the remaining eggs.
Cream all of the ingredients until light.
Add the flour all at once and mix until all the elements adhere.
Do not over mix.
Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4).
Bake for about 15 minutes.
Cool on the pans","url":"https://recipe.bluelayer.org/recipe/26249/almond-butter-spritz-cookies"},{"id":"26248","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F.
Line baking sheet with parchment paper.
Whisk flour, baking soda, and salt in medium bowl.
Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
Stir in flour mixture until just blended.
Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet.
Press dough into 14x8-inch rectangle, about 3/8 inch thick.
Bake cookie until top is firm and dark golden, about 30 minutes.
Cool on sheet 10 minutes.
Transfer to rack; cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie.
Sprinkle remaining crushed peppermint candies over chocolate.
Drizzle remaining white chocolate over top.
Let stand until white chocolate sets, about 1 hour.
Break cookie into irregular 2- to 3-inch pieces.
(Can be made 2 days ahead.
Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/26248/white-chocolate-and-peppermint-cookie-brittle"},{"id":"26222","title":"Crispy Chicken Wings Recipe","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
butter, without salt
spices, garlic powder
parsley, fresh
bread crumbs, dry, grated, plain
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Cut chicken wings in two pcs, discarding the tips.
In a small shallow bowl, combine butter and garlic pwdr.
In another bowl combine remaining ingredients.
Dip chicken into butter mix, then into crumb mix.
Place on greased cookie sheet; bake at 350 degrees for 50 to 60 min or possibly till done.
Makes about 20 appetizers.","url":"https://recipe.bluelayer.org/recipe/26222/crispy-chicken-wings-recipe"},{"id":"26217","title":"Sour Lemon Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown","directions":"Mix first 3 ingredients and pat into 9x13 inch pan.
Bake 15 min at 350 degrees.
Combine 1 c. sugar, Large eggs, coconut and flour and spread over warm bottom layer.
Return to oven and bake 25 min.
Mix lemon topping well and pour over top of warm bar cookies.
Cold and eat.","url":"https://recipe.bluelayer.org/recipe/26217/sour-lemon-bars-recipe"},{"id":"26208","title":"Butter Cookie Crust","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended.
Press into a 9 inch pie plate.
Bake in the preheated oven for 7 minutes.
Cool.","url":"https://recipe.bluelayer.org/recipe/26208/butter-cookie-crust"},{"id":"26204","title":"Pecan Jalapeno Brittle","ingredients":"butter, without salt
peppers, jalapeno, raw
nuts, pecans
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds
leavening agents, baking soda","directions":"Melt butter in an iron skillet.
Toss in peppers and cook just until soft.
Meanwhile, in a microwavable bowl, combine nuts, sugar, syrup and salt; cook on high 4 minutes.
Remove carefully and stir; add peppers and microwave on high for 4 more minutes.
Remove bowl from microwave and stir again; add almond flavoring and cook for an additional 2 minutes.
Add soda and pour immediately into a greased cookie sheet.
Spread out into a thin layer.
Let the mixture cool and then twist pan to break into pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26204/pecan-jalapeno-brittle"},{"id":"26192","title":"Whipped Cream Apple Butter Cream Cheese Frosting /Filling","ingredients":"cream, fluid, heavy whipping
cheese, parmesan, hard
butter, without salt
sugars, granulated
vanilla extract
salt, table
spices, cinnamon, ground","directions":"In a large bowl Beat cream until it starts to thicken, add sugar, cinnamon, vanilla and salt , beat until it just begins to hold soft peaks
In another bowl beat cream cheese with apple butter until smooth
Add cream cheese / apple butter mixture to whipped cream
Beat in just until blended and thickened
This frosting / filling is a light creamy frosting, perfect when you want a mild apple flavor to cakes, brownies, bars cookie or as a fruit dip","url":"https://recipe.bluelayer.org/recipe/26192/whipped-cream-apple-butter-cream-cheese-frosting-filling"},{"id":"26178","title":"Shake Your Bon Bons!","ingredients":"ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with plastic wrap and freeze the empty pan.
Dip a melon baller or a cookie scoop in hot water and scoop a 1 ice cream ball.
Place the ball on the frozen baking sheet.
Repeat for 40 balls.
(Work quickly!
).
Place the tray in the freezer for a least 1 hour until they set.
Using a 1 foot square piece of foam, skewer each ball with a toothpick and stand it upright in the foam.
Repeat for all 40, working quickly.
Return the ice cream balls to the freezer and re-freeze until completely set.
In the meantime, place the chopped dark chocolate in a small bowl over a saucepan of simmering water.
Stir the chocolate until it melts completely smooth.
Set the melted chocolate aside until it is barely warm.
This is the important part.
Too hot and it will run right off the ice cream.
Too cold and it will harden and be unusable.
Coat the ice cream balls completely in the melted chocolate.
Hold to drip clean and stand back on the foam.
(You may need to do this in sections to prevent melting.
).
When all are done, freeze once again for at least 30 minutes.
Meanwhile, melt the white chocolate in a different bowl, using the same method.
Pour the white chocolate into a small plastic storage bag and stab a hole in the corner with a toothpick.
(Scissor cut will be too much!
).
Drizzle the white chocolate in angled stripes back and forth across each ball.
Freeze once again for at least 30 minutes.
Once plated, serve immediately.","url":"https://recipe.bluelayer.org/recipe/26178/shake-your-bon-bons"},{"id":"26175","title":"Swedish Rye Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Cream together butter and sugar until light and fluffy.
Stir in rye flour, all-purpose flour, baking powder and salt.
Mix well and add enough water to moisten dough.
Roll out onto floured board.
The thinner the dough, the crispier the cookies will be.
Cut into 2 1/2 inch rounds using cutter or floured glass.
Cut small hole off center with a thimble (to hang on tree when done).
Bake on ungreased cookie sheet at 375 degrees F (190 degrees C) or until slightly brown.
Cool and hang on tree with ribbon or yarn.","url":"https://recipe.bluelayer.org/recipe/26175/swedish-rye-cookies"},{"id":"26168","title":"Chocolate Chip Pancake Cookies","ingredients":"butter, without salt
honey
syrup, maple, canadian
pancakes, plain, dry mix, complete (includes buttermilk)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a medium mixing bowl, stir together the butter, honey and maple syrup.
Stir until combined.
Add the pancake mix and stir until fully incorporated.
Fold in the chocolate chips.
Use a medium cookie scoop (or a tablespoon) to drop the dough (it will be pretty thin) onto the prepared trays.
Leave about 2 inches of space between cookies.
Bake at 350 degrees F for about 15 minutes, until golden brown.
Remove from oven and allow cookies to cool for a couple of minutes on the tray, then cool completely on a wire rack.
(Recipe adapted from Little Bitty Bakes.)","url":"https://recipe.bluelayer.org/recipe/26168/chocolate-chip-pancake-cookies"},{"id":"26164","title":"Honey-Roasted Mixed Nuts","ingredients":"honey
butter, without salt
spices, cinnamon, ground
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 325 degrees.
Mix honey, butter, and half of cinnamon in saucepan and heat to boiling.
Cook for 2 minutes, stirring constantly.
In medium mixing bowl, pour honey mixture over nuts, stir well.
Pour mixture onto non-stick cookie sheet and spread evenly.
Bake for 10-15 minutes until nuts are lightly browned.
Allow to cool.
Mix sugar and remaining cinnamon, and toss with nuts.","url":"https://recipe.bluelayer.org/recipe/26164/honey-roasted-mixed-nuts"},{"id":"26160","title":"Pecan Lace Sandwich Cookies With Orange Buttercream","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
nuts, pecans
vanilla extract
sugars, powdered
butter, without salt
orange juice, raw
orange juice, raw","directions":"For cookies:.
Position rack in center of oven and preheat to 350F
Line 2 baking sheets with parchment paper.
Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
Bring to boil over medium-high heat, stirring constantly.
Remove from heat.
Stir in flour.
Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
Cool on sheets 10 minutes.
Transfer to rack; cool completely.
For filling:.
Whisk all ingredients in medium bowl until smooth.
Spread 1 teaspoon filling onto bottom of 1 cookie.
Top with second cookie, bottom side down, pressing lightly to adhere.
Repeat with remaining cookies.
(Can be made 2 days ahead.
Store between sheets of waxed paper in airtight container at room temperature.)
***Cook time does not include cooling time of 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26160/pecan-lace-sandwich-cookies-with-orange-buttercream"},{"id":"26153","title":"Macadamia nut madness","ingredients":"butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, macadamia nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
butter, without salt
cream, whipped, cream topping, pressurized
salt, table","directions":"Preheat oven to 300.
Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
If chocolate firms up before use, briefly place over low heat.
Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/26153/macadamia-nut-madness"},{"id":"26150","title":"Pecan Nut Crust","ingredients":"nuts, pecans
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"Stir together ground nuts, cinnamon, and sugar.
Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan.
Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven.
Bake for 12 to 15 minutes, or until lightly browned.
WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt!
Cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/26150/pecan-nut-crust"},{"id":"26145","title":"Sadie's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F (230 degrees C).
Whisk together flour, salt, baking soda, cream of tartar, and baking powder.
Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk.
Turn mixture onto a floured surface and knead just a few times to form a moist dough.
Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass.
Place biscuits on an ungreased baking sheet.
Bake in the preheated oven until tops are golden, about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/26145/sadies-buttermilk-biscuits"},{"id":"26127","title":"Emeril's Doggie Treats","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
peanut butter, smooth style, without salt
oil, olive, salad or cooking
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soup, beef broth or bouillon canned, ready-to-serve","directions":"Combine all ingredients and mix well.
Form into 1/2\" balls and place on parchment.
lined cookie sheet.
Flatten with a fork.
Bake at 325 F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26127/emerils-doggie-treats"},{"id":"26121","title":"Mexican Hot Chocolate Snickerdoodles (Vegan)","ingredients":"sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Mix the topping ingredients on a large dinner plate.
Set aside.
In a large bowl combine oil, sugar, syrup and milk using a fork.
You have to stir quite vigorously to get them all combined nicely.
Add the extracts.
In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).
Add them to the wet ingredients and stir to combine.
Mix until you have a pliable dough.
If it is too wet add a tad more flour, if its too dry add a tad more milk.
Roll the dough into balls the size of a walnut.
Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.
Use your palm to flatten them into about 2 inch disks.
In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
Bake in the preheated oven at 180C/350F for 10-12 minutes.
Cookies should crackle on top.
Remove from the oven, let them cool on the baking sheet for 5 minutes.
Then transfer to a wire-rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26121/mexican-hot-chocolate-snickerdoodles-vegan"},{"id":"26089","title":"Sante Biscuits (Cookies)","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, sugar and condensed milk; add essence.
Add dry ingredients and chopped chocolate.
Roll into small balls.
Place on cold greased trays.
Flatten with a fork.
Bake for 20 minutes at 180 degrees celsius (350F).","url":"https://recipe.bluelayer.org/recipe/26089/sante-biscuits-cookies"},{"id":"26084","title":"Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter and brown sugar in a bowl, until smooth
Add milk and vanilla extract and mix until well combined
Add flour and mi I chocolate chips.
Mix well","url":"https://recipe.bluelayer.org/recipe/26084/chocolate-chip-cookie-dough-dip"},{"id":"26078","title":"Gluten Free Cranberry Walnut Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
cranberry juice, unsweetened
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda.
In a smaller bowl, combine oil, agave and vanilla.
Stir wet ingredients into dry.
Mix in cranberries, walnuts and chocolate chips.
Form dough into 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350 for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/26078/gluten-free-cranberry-walnut-chocolate-chip-cookies"},{"id":"26077","title":"Nougatine","ingredients":"oil, olive, salad or cooking
sugars, granulated
lemon juice, raw
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.
The sugar will become grainy, then begin to melt.
When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.
Continue in this manner with the remaining 3/4 cup sugar.
When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.
Immediately pour the mixture onto the oiled baking sheet.
With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.
Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Place a piece of the nougatine in the tempered chocolate, coating it completely.
With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.
Repeat with the remaining nougatine pieces.
After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
Place the finished nougatine in paper candy cups.
In a tightly covered container, the nougatine will keep for 1 week at room temperature.
Substitute toasted, skinned, finely chopped hazelnuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/26077/nougatine"},{"id":"26059","title":"Great Granola","ingredients":"nuts, cashew nuts, raw
spices, cinnamon, ground
oats
spices, nutmeg, ground
sugars, brown
butter, without salt
raisins, seeded
vanilla extract
honey","directions":"Preheat oven to 325.
In a small sauce pan, melt the butter.
Add the brown sugar, honey and vanilla.
Heat and stir until well blended.
In a very large bowl, combine the oats, nuts, dried fruit, cinnamon and nutmeg or mace.
Mix well.
Stir in the butter mixture until thoroughly blended.
Spread the oats evenly onto 2 ungreased baking pans.
I use jelly roll pans or cookie sheets with a rim.
Bake for 30 minutes, stirring every 10 minutes.
Make sure to stir up all of the granola and move it around so it doesn't get over browned.
Remove from the oven.
Let cool right on the pans.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/26059/great-granola"},{"id":"26052","title":"Blueberry White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Combine flour, baking powder, salt and sugar.
Cut butter into small pieces on floured surface.
Add to dry mixture and mix with pastry cutter until crumbly.
Add white chocolate and blueberries and toss with flour mixture.
Add buttermilk and mix until ingredients hold together.
Place dough mixture on floured surface and pat into a 9 X 9 square.
Cut into thirds.
Cut each third into three triangles and place on cookie sheet.
Lightly dust each scone with white sugar.
Bake at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26052/blueberry-white-chocolate-scones"},{"id":"26033","title":"Easy Egg-Free and Butter-Free 15 Minute Cookies","ingredients":"sugars, granulated
wheat flour, white, cake, enriched
oil, olive, salad or cooking
salt, table","directions":"Place a plastic bag on a scale, and weight in the flour, sugar, and salt.
Work the ingredients together through the bag to combine them.
Place the bag on the scale again and weigh in the vegetable oil.
Knead the dough through the bag to incorporate the oil.
Once the dough is set, take out thumb-sized portions of dough and roll into balls.
Bake for 20 minutes at 180C.
Once they cool down, they are ready.
By adding 1/2 tablespoon kinako (roasted soybean powder) in Step 1, you can make kinako cookies.
They become even softer and more crumbly.
Add some vegetable oil if necessary.","url":"https://recipe.bluelayer.org/recipe/26033/easy-egg-free-and-butter-free-15-minute-cookies"},{"id":"26016","title":"Peanut Butter Chickpea Oatmeal Cookies","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peanut butter, smooth style, without salt
sweetener, syrup, agave
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats","directions":"Preheat the oven to 350 F and line a baking sheet with parchment paper.
Mix together all ingredients except the oats in a food processor or with a hand mixer until it becomes cookie dough-like.
Then add in the oats and mix in using a rubber spatula.
Once the dough is mixed well, use an ice cream scoop to scoop out ball shapes and line them on the baking sheet, spacing them at least an inch apart.
Then using a fork, flatten the balls slightly pressing the fork into the top of the ball in a criss-cross pattern.
Bake for 15-20 minutes, checking on them often.
You want the edges to be crispy but the middle will still seem soft and doughy.
That way if you keep them in the fridge they become more firm and easier to eat.
It just depends on how you prefer your cookies!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26016/peanut-butter-chickpea-oatmeal-cookies"},{"id":"26005","title":"Fudgy Cocoa No-Bake Treats","ingredients":"oats
peanut butter, smooth style, without salt
vanilla extract
oil, corn, peanut, and olive
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"Line cookie sheet with wax paper or foil.
Glad Press and Seal on a table or a counter works great too.
Measure oats, peanut butter, vanilla, peanuts (if using) and set aside.
Combine sugar, butter, milk and cocoa in medium sauce pan.
Cook over MEDIUM heat, STIRRING CONSTANTLY, until mixture comes to a rolling boil.
*** (DO NOT OVER BOIL.
If you are not sure, remove from the heat once it reaches a boil).
Remove from heat.
Add oats, peanut butter, peanuts (if using) and vanilla; stir quickly; mix well.
Immediately drop mixture by heaping teaspoonfuls onto prepared surface.
Cool.
Store in cool dry place.
Make sure you lick the bowl/spoon and enjoy!
Personal Tips:.
*I use the Reduce Fat Jiff Peanut Butter and it works great.
*I add up to 1 1/2 tsp additional of vanilla.
*I always use butter.
*Any % of milk will work, I normally use skim or 2%, it doesnt make a difference.","url":"https://recipe.bluelayer.org/recipe/26005/fudgy-cocoa-no-bake-treats"},{"id":"26002","title":"Peanut Buster Parfait Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
oil, corn, peanut, and olive","directions":"Line an 8-inch round baking pan with foil.
Mix together cookie crumbs and melted butter until evenly combined.
Press into the bottom of the prepared pan.
Prepare chocolate sauce by placing the icing sugar, semi-sweet chocolate chips, butter and evaporated milk in a small saucepan.
Bring to a boil over medium heat.
Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).
Cool completely, whisking occasionally to prevent a skin from forming.
To prepare the cake, top the cookie crumbs in the pan with half of the ice cream, peanuts and chocolate sauce.
Repeat layers.
Freezing in between if necessary.
Once fully assembled, freeze until solid (about 2 hours).
To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out.
Peel away foil; slice and serve.","url":"https://recipe.bluelayer.org/recipe/26002/peanut-buster-parfait-ice-cream-cake"},{"id":"25999","title":"Wichcraft Peanut Butter Cream'wich Cookies","ingredients":"butter, without salt
oats
sugars, granulated
sugars, brown
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
salt, table
sugars, granulated
peanut butter, smooth style, without salt","directions":"Preheat oven to 350.
Melt butter over medium heat, add oats and cook 5-7 minutes.
Stirring often until toasted.
Pour oats onto cookie sheet and let cool.
Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth.
Chill dough in freezer for 5 minutes.
Transfer the dough to a large surface covered with parchment paper.
Add a light dusting of flour to keep from sticking.
Top with another large sheet of parchment and roll dough until 1/4\" thick.
Cut the dough into 2.5\" cookies and space 1/2\" apart on an ungreased cookie sheet.
Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
Filling:.
Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
Place half the cookies with the top side down.
using a piping bag or spoon, distribute the filling and close with another top, pressing down.","url":"https://recipe.bluelayer.org/recipe/25999/wichcraft-peanut-butter-creamwich-cookies"},{"id":"25976","title":"Tofu Almond Cookie Bars","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 350 degrees.
Blend the tofu, sugar, margarine and vanilla in a food processor until pureed.
Combine the flour, almond meal, baking power, baking soda and salt in a bowl.
Add to the tofu mixture.
Pulse until blended; you may have to use a fork to finish mixing, as it's very thick.
Pat the dough into a greased 9-by-13-inch baking pan.
Bake for 20 to 25 minutes until browned on top.
Variations: fold in up to 1 cup raisins, chocolate chips; up to 3/4 cup dried cranberries or blueberries; 1/2 cup chopped nuts.","url":"https://recipe.bluelayer.org/recipe/25976/tofu-almond-cookie-bars"},{"id":"25974","title":"Cinnamon-Roasted Chickpeas","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
sugars, powdered
spices, cinnamon, ground
oil, olive, salad or cooking
honey","directions":"Preheat oven to 400F (while preheating do steps 2 & 3).
Rinse chickpeas under cold water and optionally remove the shells (not necessary however).
Dry off chickpeas with paper towel or some other means (otherwise the peas will absorb all the liquid).
Bake chickpeas on a cookie sheet for 15 minutes.
While the peas are baking in a bowl mix together the oil (I used olive oil, but vegetable oil can work as well), sugar and cinnamon.
Take the peas out and roll them around the mixture so that the entire pea is covered.
Bake for another 15 minutes or until golden (not burnt).","url":"https://recipe.bluelayer.org/recipe/25974/cinnamon-roasted-chickpeas"},{"id":"25973","title":"Cinnamon Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
vanilla extract
sugars, powdered
spices, cinnamon, ground","directions":"Beat together the butter and sugar until light and creamy.
Sift in the dry ingredients and mix in the vanilla essence.
Make a large ball and place in the refrigerator in a plastic bag for one hour.
Roll into little balls (about 24).
Flatten slightly with a fork.
Bake for 15 minutes at 200C.
Mix together the extra sugar and cinnamon and roll the hot cookies in this mixture.
Set aside to cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25973/cinnamon-cookies"},{"id":"25954","title":"Vegan Avocado Scones Gluten Free","ingredients":"rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
vanilla extract
blueberries, raw
sweetener, herbal extract powder from stevia leaf","directions":"NOTES:
If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.
Whole wheat pastry flour could work too if you are not gluten sensitive.
Honey or agave could be used instead of the maple syrup.
You might want to taste the dough to see if it is sweetened to your liking.
These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
METHOD:
Line a cookie sheet with parchment paper or a Silpat liner.
Sprinkle a work surface with some oat or rice flour.
Preheat oven to 350 F with the rack in the middle.
In a medium bowl whisk together dry ingredients.
Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.
Puree until well combined.
Add this avocado puree to the flour mixture.
Combine with a spoon and then fold the dough together with your hands.
Dough will be sticky at first but then it comes together to create a semi-firm ball.
Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.
Press dried blueberries into the top of the disk.
Cut disk into 8 wedges with a pizza cutter.
Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.
Bake for about 10-12 minutes until lightly browned on the bottom.
Sprinkle with sweetener of your choice before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/25954/vegan-avocado-scones-gluten-free"},{"id":"25942","title":"Buttered Rum Meltaways","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
butter, without salt
sugars, powdered
alcoholic beverage, distilled, rum, 80 proof
vanilla extract","directions":"Whisk together flour, cornstarch, spices, and salt in a bowl.
Put butter and 1/3 cup confectioners sugar into the bowl of an electric mixer fitted with the paddle attachment.
Beat on medium speed until pale and fluffy.
Mix in rum and vanilla.
Reduce speed to low, and gradually mix in flour mixture.
Divide dough in half.
Place each on a piece of parchment paper; shape dough into logs.
Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch-thick log.
Wrap in parchment.
Chill in freezer at least 30 minutes or up to 1 month.
Preheat oven to 350F.
Remove parchment.
Cut logs into 1/4-inch-thick rounds; space 1 inch apart on parchment paperlined baking sheets.
Bake until just golden, about 15 minutes.
Transfer cookies to wire racks; let cool 10 minutes.
Gently toss warm cookies with remaining 2/3 cup confectioners sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25942/buttered-rum-meltaways"},{"id":"25934","title":"Chocolate Milk Mix No Bake Cookies","ingredients":"sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
Bring to a boil, then boil for 1 full minute.
Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.
Drop by spoonfuls onto waxed paper.
Let stand until completely cool.","url":"https://recipe.bluelayer.org/recipe/25934/chocolate-milk-mix-no-bake-cookies"},{"id":"25928","title":"Chocolate Pecan Sandies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
cocoa, dry powder, unsweetened
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease baking sheets.
Cream butter and sugar together until light.
Beat in the vanilla.
Mix in the flour, pecans and cocoa powder.
Form dough into 1 inch balls and place onto the prepared baking sheets.
Bake in the preheated oven for 20 to 25 minutes.
Cool, then roll each cookie in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/25928/chocolate-pecan-sandies"},{"id":"25915","title":"Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
bananas, raw
peanut butter, smooth style, without salt
egg substitute, powder
sugars, brown
sugars, granulated","directions":"Preheat the oven to 350 degrees F. Line 2 sheet pans with a silicone baking mat or parchment paper and set aside.
Alternatively, you can do this in 2 batches.
Sift flour, baking soda, and baking powder together and set aside.
In the bowl of an electric mixer, blend butter, banana, and peanut butter together.
Add egg substitute, brown sugar, and sugar substitute and beat until incorporated.
Gradually add the sifted flour mixture to the mixer and continue to mix on low speed until incorporated.
Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart.
Flatten cookies a little with the back of a fork.
Bake for 10 minutes or until golden brown and crispy.
Let cool on a metal rack.","url":"https://recipe.bluelayer.org/recipe/25915/peanut-butter-cookies"},{"id":"25909","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
orange juice, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sugars, powdered
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Place the chocolate chips or chopped chocolate into a heatproof bowl
Place the heavy cream in a saucepan and add the orange zest in.
Bring just to a boil.
Pour this hot cream over the chocolate and leave for about 3-5 mins.
Stir well until smooth.
Get rid of any lumps.
Place the mixture into a baking pan or a pie pan.
Set in the refrigerator for about 1-2 hours.
Line cookie sheets/baking sheets with parchment paper.
Using a melon baller or two teaspoons to scoop out the chocolate.
Roughly make balls and place on the cookie sheet.
If the chocolate gets softer, refrigerate for about 20 mins and start again.
Refrigerate for 15 mins till it sets well and then form into smooth balls
Roll them in melted chocolate, , pistachios,powdered sugar, cocoa or coconuts as you like.
Note you can have any toping you like:)
Set in the refrigerator for a while and then serve!
!","url":"https://recipe.bluelayer.org/recipe/25909/chocolate-truffles"},{"id":"25891","title":"Energy Bars","ingredients":"peanut butter, smooth style, without salt
honey
seeds, sunflower seed kernels, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix all ingredients in a large bowl at room temperature.
Use an ice cream scoop to measure out balls and shape into bars.
Put on an ungreased cookie sheet and bake at 350 for 8-10 minutes.
The less time you bake them the better.
Let cool and store in plastic bags in the refridgerator.","url":"https://recipe.bluelayer.org/recipe/25891/energy-bars"},{"id":"25870","title":"Bill's Peanut (Or Any Other Nut) Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
nuts, walnuts, english","directions":"Boil sugar, corn syrup and water mixture until it spins a thread.
Add 2 cups of raw nuts and cook until a delicate brown color.
Remove from heat and add the butter, salt and baking soda.
Stir mixture thoroughly and quickly.
Spread out on a buttered cookie pan.","url":"https://recipe.bluelayer.org/recipe/25870/bills-peanut-or-any-other-nut-brittle"},{"id":"25864","title":"Parmesan Pepper Biscuits","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, pepper, black","directions":"Place butter and cheese in a bowl, beat until creamy.
Add the flour and pepper and continue to beat until the mixture is combined.
Divide the dough into 4 equal portions.
Tear off four 10-inch pieces of waxed paper and roll each portion of dough into a log.
Shape and wrap in the waxed paper.
Squeeze the ends so that you get a nice even log.
Freeze for 2-3 hours.
Preheat your oven to 400F.
Line a cookie sheet with parchment or a silpat sheet.
Slice the dough into 1/8inch slices.
Place the discs at least 1-inch apart and bake until golden brown, about 5 minutes.
Remove and cool,.","url":"https://recipe.bluelayer.org/recipe/25864/parmesan-pepper-biscuits"},{"id":"25862","title":"Buttery Delights","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt
nuts, pecans","directions":"Pre heat oven to 375.
In medium bowl, mix first 4 ingredients.
Stir in finely chopped pecans, if using.
Break off walnut size pieces.
Roll into balls.
Place on greased cookie sheet 2 inches apart.
Using the bottom of a glass moistened with softened butter from butter wrappers and dipped in sugar, SLIGHTLY flatten each ball.
Bake in 375 oven for 13-15 minutes or until edges are lightly golden.
Remove cookies to wire rack to cool.
Variation: Christmas Cookies, Add a drop or two of red or green food coloring.
Omit the pecans if desired.
Variation: Roll balls in colored sugar crystals and then slightly flatten with glass.
Omit pecans if desired.","url":"https://recipe.bluelayer.org/recipe/25862/buttery-delights"},{"id":"25833","title":"Chocolate-Peanut Butter Peanut Clusters With Sea Salt","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
salt, table","directions":"Line a medium cookie sheet with waxed paper or parchment paper.
Set aside.
Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter.
Melt 30 seconds at a time, stirring in between, until melted and smooth.
Stir in peanuts until completely coated with chocolate.
Spoon by teaspoonfuls onto the waxed paper lined cookie sheet.
Sprinkle each cluster with salt.
Refrigerate for 2 hours or overnight until completely solid.
Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.","url":"https://recipe.bluelayer.org/recipe/25833/chocolate-peanut-butter-peanut-clusters-with-sea-salt"},{"id":"25832","title":"Aggression ( Oatmeal ) Cookies","ingredients":"oats
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Put ingredients together in a bowl.
For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter.
Form into small balls not as big as a walnut.
Put on ungreased cookie sheet.
Butter the bottom of a small glass and dip in granulated sugar.
Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes.
Let cool on cookie rack.","url":"https://recipe.bluelayer.org/recipe/25832/aggression-oatmeal-cookies"},{"id":"25803","title":"Exotic Mushroom and Walnut Pate","ingredients":"nuts, walnuts, english
shallots, raw
butter, without salt
mushrooms, shiitake, raw
mushrooms, white, raw
mushrooms, portabella, raw
spices, garlic powder
parsley, fresh
spices, thyme, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).
Spread walnuts in a single layer on a cookie sheet.
Toast for 10 minutes, or until fragrant and lightly browned.
In a large saute pan, cook shallots in butter over medium heat until translucent.
Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper.
Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste.
Spoon in the cooked mushroom mixture, and process to desired texture.
Pack mixture into well-oiled ramekins or bowl.
Cover with plastic wrap, and refrigerate for a few hours or overnight.","url":"https://recipe.bluelayer.org/recipe/25803/exotic-mushroom-and-walnut-pate"},{"id":"25789","title":"Creamy Orange Bon Bons","ingredients":"ice creams, vanilla
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper.
Place in the freezer to reset the ice cream balls to firm.
Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes.
Stop and stir every 30 seconds until melted, be careful not to burn it.
Spread the orange drink powder onto a large plate.
Roll the ice cream balls in the powder and return them to the cookie sheet.
Drizzle the melted chocolate over the ice cream balls.
Return to the freezer until ready to serve.","url":"https://recipe.bluelayer.org/recipe/25789/creamy-orange-bon-bons"},{"id":"25788","title":"Toasted Pecans","ingredients":"butter, without salt
nuts, pecans
salt, table
spices, pepper, red or cayenne","directions":"Preheat the oven to 325 degrees.
Place the butter and the pecans in a medium bowl and toss to coat.
Spread the pecans in one layer in a shallow baking pan or a cookie sheet and bake for 25 minutes.
Shake the pan, stirring the nuts two or three times while baking to prevent scorching.
Remove from the oven and let the pecans cool in the pan.
Sprinkle with salt and cayenne or white pepper, tossing to coat.
Serve or store in airtight container.","url":"https://recipe.bluelayer.org/recipe/25788/toasted-pecans"},{"id":"25776","title":"Cheese Straws and Wafers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream cheese and margarine; add flour and Rice Krispies.
For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks.
Bake at 375 degrees for 10 minutes.
For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork.
Bake 10 to 12 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/25776/cheese-straws-and-wafers"},{"id":"25759","title":"Mum's Mexican Wedding Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, salted
vanilla extract
nuts, walnuts, english
sugars, powdered","directions":"Preheat oven to 400F.
Chop nuts until fine and set aside.
Mix powdered sugar, butter and vanilla extract together.
Add the flour and nuts until fully combined.
Dough will be crumbley.
Shape dough into one inch balls.
The dough should stick together as you form the ball.
If not, add a bit more butter.
Place on cookie sheet lined with parchment paper about one inch apart.
Bake for 10 minutes.
Allow to cool slightly on cookie rack.
Roll warm cookies in powdered sugar.
Allow to cool more and roll them again in powdered sugar.","url":"https://recipe.bluelayer.org/recipe/25759/mums-mexican-wedding-cookies"},{"id":"25747","title":"Almond Butter cookies (Gluten free)","ingredients":"rice flour, white, unenriched
cornstarch
amazonas rainforest product, tapioca starch,
sugars, brown
butter, without salt
nuts, almonds","directions":"Pre-heat oven to 350F.
In a bowl put the flour, starches and sugar.
Mix it well.
Add the butter softened and start working to form a dough.
When it starts to form crumbs add the almond butter.
Knead dough.
When you have the dough ready.
Put it in the refrigerator wrapped in plastic, for 15 min.
I used a cookie press to do the cookies.
If you don't have one, you can make little balls and then press them with a fork.
Bake them for about 10 min or until you see that they start to light brown the edges.
Cool them in a rack... and Enjoy them.
P.D.
: If you don't have the potatoe starch you can use cornstarch and viceversa.
But I recommend you use both.","url":"https://recipe.bluelayer.org/recipe/25747/almond-butter-cookies-gluten-free"},{"id":"25717","title":"Instant Chocolate Cream Cake","ingredients":"cream, fluid, heavy whipping
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,
salt, table
strawberries, raw","directions":"Beat the cream until almost stiff, add sugar and vanilla.
Crumble a quarter of the cookies and put into the bottom of a pie plate.
With a spatula spread 1/5 of the whipped cream over the cookies.
Put 1/5 th of the strawberries over the cream, arrange more cookies on top of this and repeat process ending with a layer of whipped cream and strawberries.
Cover with plastic wrap and refrigerate at least 8 hours.","url":"https://recipe.bluelayer.org/recipe/25717/instant-chocolate-cream-cake"},{"id":"25700","title":"The Real Belgian Speculoos","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, ginger, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium bowl, mix flour, soda, brown sugar and spices.
Add butter (cut in little bits) and milk.
Mix to make a light dough.
Set aside in the fridge for 3-4 hours or for a complete night.
Use speculoos pan (that represents Saints of animals), sprinkle it with flour (just a little) and press dough on it.
Remove the excess with a knife.
Turn out the dough from the speculoos pan and put it on a lightly greased flat pan.
(if you dont have a speculoos pan, spread the dough and cut it with cookie cutters).
Cook the speculoos in a preheated oven (400 degrees ) for 15 minutes.
Enjoy our Belgian tradition !","url":"https://recipe.bluelayer.org/recipe/25700/the-real-belgian-speculoos"},{"id":"25694","title":"Doll Face Cookies","ingredients":"butter, without salt
sugars, brown
molasses
leavening agents, baking soda
salt, table
spices, cinnamon, ground
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"melt butter in microwave , stir in brown sugar and molasses ,add soda , salt , cinnamon and mix it all up .
Mix in lemon juice add 1/2 c of flour to your bowl ,slowly pour in milk little at a time and mix as you go .add the rest of the flour and stir thoroughly until mixed .
drop dough by tsp onto ungreased cookie sheet .
Put 3 raisins on top of each cookie , 2 for the eyes and one for the mouth .
Bake 10 to 12 mins at 375.
enjoy !","url":"https://recipe.bluelayer.org/recipe/25694/doll-face-cookies"},{"id":"25686","title":"Addictive White Chocolate Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, marshmallows
nuts, walnuts, english
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix peanut butter with melted chocolate and let stand about 10 minutes.
Stir in remaining ingredients.
Drop or scoop by tablespoons onto parchment or waxed paper.
Store in a cool place.","url":"https://recipe.bluelayer.org/recipe/25686/addictive-white-chocolate-cookies"},{"id":"25681","title":"Basic Cheese Straws Recipe","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"In a food processor, combine cheese and butter and pulse till combined.
Add in flour, salt, and cayenne pepper.
Process till a crumbly dough forms.
You should be able to press a handful of dough and have it hold together.
Fit a cookie press with a star tip.
Fill barrel of press with dough.
Pipe dough onto ungreased, shiny (not dark) cookie sheet in long strips, about 1/1/2 inches apart.
Cut strips into 2 to 2 1/2 inch lengths and move apart slightly.
Bake for20 min.
Remove from oven, sprinkle with salt and paprika while hot, if you like.
Cold on pan.
Use a spatula to remove.
Store in airtight container for up to a week.
Baked cheese straws can be frzn.
Thaw at room temperature before serving.
Do not overbake them; they should not brown.","url":"https://recipe.bluelayer.org/recipe/25681/basic-cheese-straws-recipe"},{"id":"25671","title":"Ginny's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Cut in shortening until pea sized crumbs form.
Add milk.
Mix together until just formed.
Pat dough out and cut or drop by spoon.
Work the dough as little as possible.
Bake on cookie sheet 15-25 min at 375.","url":"https://recipe.bluelayer.org/recipe/25671/ginnys-biscuits"},{"id":"25657","title":"Double Peanut Butter Cookies II","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
peanut butter, smooth style, without salt
honey
yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt","directions":"Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside.
In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth.
Add the dry ingredients and mix by hand until well blended.
Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
Preheat oven to 350 degrees F (175 degrees C).
Unwrap the roll of dough, and slice into 1/4 inch slices.
Place half of the cookies onto unprepared baking sheets.
Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
Bake for 10 to 12 minutes in the preheated oven.
Remove cookies from baking sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/25657/double-peanut-butter-cookies-ii"},{"id":"25638","title":"Snickerdoodle Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
butter, without salt
yogurt, greek, plain, nonfat","directions":"Whisk the flour, cinnamon, baking soda and salt together in a medium bowl and set aside.
Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture and mix on low speed until well incorporated.
Turn off the beaters and use your hands to help combine if needed.
Refrigerate in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/25638/snickerdoodle-cookie-dough"},{"id":"25614","title":"Chocolate Chip Cookie Gift Mix","ingredients":"sugars, brown
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.
Use scissors to cut a 9 inch-diameter circle from your favorite holiday fabric (preferred) or paper.
Place over lid and secure with rubber band.
Tie ribbon bow to cover rubber band.
Enclose a card with mixing and baking directions: Chocolate Chip Cookies: Preheat oven to 375F.
Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
Beat 1 cup of unsalted butter or margarine in a medium bowl.
Beat sifted ingredients into butter until blended.
In a small bowl, beat 1 egg with 1 tsp of vanilla.
Mix beaten egg mixture into butter mixture until blended.
Stir in chocolate chips.
Drop tsps of batter, spaced well apart, onto a greased cookie sheet.
Bake 8 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/25614/chocolate-chip-cookie-gift-mix"},{"id":"25606","title":"Cherry Coconut Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, hemp seed, hulled
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
raisins, seeded
cherries, sweet, raw","directions":"Preheat oven to 325 degrees F.
Toss the steel-cut oats, shredded unsweetened coconut, hemp seeds, flax seeds, sunflower seeds, unsalted pepitas, chopped walnuts, turbinado sugar, cinnamon and nutmeg together.
In a separate bowl, combine raw honey, coconut oil (make sure the coconut oil is liquified; if solid, either microwave or heat in a pot on the stove to liquify), and vanilla extract.
Combine the wet ingredients into the dried granola mix and blend well.
Line a cookie sheet with parchment paper and add granola mixture to the cookie sheet.
Bake for 20 minutes, stirring occasionally.
After 2530 minutes, granola should be golden.
Let cool and add raisins and dried cherries.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25606/cherry-coconut-granola"},{"id":"25605","title":"Mom's Peanut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
oil, corn, peanut, and olive
salt, table
vanilla extract
leavening agents, baking soda
water, bottled, generic","directions":"Generously butter a 12x18 inch cookie sheet.
Set aside.
Mix sugar, water, and corn syrup in a heavy skillet.
Stir well until it comes to a boil.
Cover and boil 3 minutes.
Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!)
250 degrees F (120 degrees C).
Stir in butter and peanuts.
Continue cooking until mixture turns a light brown color.
Remove from heat.
Mix together salt, vanilla, baking soda and water.
Combine this with syrup and nuts mixture.
Mix well, and fast.
Pour onto prepared cookie sheet.
Use back of buttered spoon to spread thinly and evenly.
Allow to cool, then break into pieces.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/25605/moms-peanut-brittle"},{"id":"25602","title":"Sweet Potato Biscuits","ingredients":"sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized","directions":"Cook up your sweet potatoes (3 small ones should yield 1 cup).
Cool and put them in a blender and puree.
Combine the flour, baking powder, sugar, and salt.
Combine sweet potatoes and whipping cream.
Add this to the dry ingredients, stirring just until the dry ingredients are moist.
Turn dough onto a lightly floured surface.
Knead 4 or 5 times.
Roll or pat dough to about 1/4 inch thickness.
Cut with a biscuit cutter and lay out on a lightly greased cookie sheet.
Bake at 425F for 12 minutes or until golden brown.
Serve warm.
Makes 16 biscuits.","url":"https://recipe.bluelayer.org/recipe/25602/sweet-potato-biscuits"},{"id":"25554","title":"Sesame Thins (crackers)","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, sesame, salad or cooking
water, bottled, generic","directions":"Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
In a large bowl, combine seeds, flours and salt.
Add oil, stir until the mixture comes together.
Add just enough water (a tablespoon at a time) to form a workable dough.
Divide dough into three equal portions.
Roll one portion, until it's very thin (about 1/16 inch thick).
Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
Transfer them to parchment-lined cookie sheets.
Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
Remove them from oven and transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/25554/sesame-thins-crackers"},{"id":"25551","title":"Cabernet Sauvignon Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2-inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/25551/cabernet-sauvignon-cookies"},{"id":"25540","title":"Auntie Annes Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, baking soda
water, bottled, generic
butter, without salt
honey","directions":"Combine the 1/2 tsp brown sugar, touch of salt, 1 1/2 tsp yeast, and 1 1/2 cups water together.
Leave it sit for 5 minutes.
Now add the 4 cups of bread flour and knead well.
Then let it rise for an hour.
Preheat your oven to 425 degrees (F).
In a separate bowl, combine the 2 teaspoons of baking soda and 2 cups of warm water.
Take a chunk of the dough and make it into the shape of a pretzel, then dunk the dough in the baking soda water, and set it on a greased cookie sheet.
----.
To make the pretzel shape, roll the chunk into one long strand and hold the two ends and put them together to make a circle.
Twist it once and lay it down.
Try it a couple times and you'll get it.
Leave in oven at 425 degrees (F) for 12 minutes.
In a small bowl melt your butter (by putting the butter on the stove or microwave) and mix the butter with the 2 tablespoons of honey.
When the pretzel is done it the oven, take it out.
Let it cool for a minute and brush some of the butter/honey over the warm pretzel.","url":"https://recipe.bluelayer.org/recipe/25540/auntie-annes-pretzels"},{"id":"25529","title":"Cinnamon Crunch Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine with sugars and beat for 2 minutes or until very light and fluffy.
Add applesauce and vanilla.
Mix until combined.
Add flour, cinnamon, baking powder, and baking soda.
Beat on medium speed until thoroughly mixed.
Use a rubber spatula to stir in oats, Rice Krispies and marshmallows.
Use a small cookie scoop to drop rounds on baking sheet about 2 inches apart.
Flatten slightly with your palm then bake for 10 to 12 minutes or until edges are golden brown.
Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in a tightly sealed container for up to a week, if you can make them last that long.
Makes 4 dozen cookies.
Nutritional info (per cookie): Calories 48.88, Total Fat 1.76g, Cholesterol 0mg, Sodium 37.84mg, Potassium 13.89mg, Total Carbohydrates 7.93g, Fiber 0.37g, Sugar 4.3g","url":"https://recipe.bluelayer.org/recipe/25529/cinnamon-crunch-cookies"},{"id":"25513","title":"Healthy (and Yummy!) Breakfast Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
butter, without salt
vanilla extract
molasses
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pecans","directions":"Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Combine the dry ingredients: whole oats, whole wheat flour, baking powder, baking soda and salt.
Set aside.
In a mixing bowl, combine the wet ingredients: brown sugar, maple syrup, melted butter, vanilla extract and molasses.
Beat for 1-2 minutes or until well combined.
Slowly add in the dry ingredients.
Mix until well combined.
Add in the chocolate chips, dried fruit and nuts.
Roll into 1 sized balls.
Place 2 apart on the parchment-lined baking sheets.
Bake for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/25513/healthy-and-yummy-breakfast-cookies"},{"id":"25508","title":"Grandmother Lee Dicks's Pralines","ingredients":"sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
nuts, pecans","directions":"Line 2 large cookie sheets with waxed paper.
Combine all ingredients except pecans in heavy large saucepan.
Stir over medium heat until mixture boils.
Add pecans and cook until candy thermometers registers 234 degrees, about 10 minutes.
Remove from heat and stir slowly for 10 seconds only.
Working quickly, drop by generous spoonfuls onto prepared cookie sheets.
Let stand until set, about 2 hours and peel pralines off paper.","url":"https://recipe.bluelayer.org/recipe/25508/grandmother-lee-dickss-pralines"},{"id":"25486","title":"Russian Tea Cakes / Mexican Wedding Cakes (Cookies)","ingredients":"nuts, pecans
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line 2 baking sheets with parchment paper.
Set aside.
Toast nuts.
Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven.
Cool.
Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
Or the nuts can be hand chopped until very fine.
Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
Beat in the vanilla extract.
Add the remaining flour and salt and beat until combined.
Stir in the nuts.
Cover and refrigerate the dough for about 1 hour or until firm.
Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
Bake about 12-15 minutes, or until the edges of the cookies start to brown.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
Store in airtight container for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/25486/russian-tea-cakes-mexican-wedding-cakes-cookies"},{"id":"25474","title":"Honey Almond Crunch Cereal","ingredients":"nuts, almonds
oats
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
sweetener, herbal extract powder from stevia leaf
vanilla extract","directions":"Mix first 6 ingredients in large bowl.
Add the rest of the ingredients to a pot over low medium heat and heat until thoroughly combined.
Pour liquid mixture over dry ingredients and stir with spoon until combined and moist.
Spread over parchment paper covered cookie sheet and bake at 325 for 25-30 minutes to desired crunchiness.
You may want to break up the granola with a spatula about half way through.
Remember as it cools, it will harden and become more crunchy.
This is DELICIOUS with some homemade almond milk!","url":"https://recipe.bluelayer.org/recipe/25474/honey-almond-crunch-cereal"},{"id":"25460","title":"100 Calorie No Bake Whey Protein Bar Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
molasses
beverages, protein powder whey based
peanut butter, smooth style, without salt
oats","directions":"In a saucepan over medium heat, add the butter, milk, sugar, and molasses.
Stir quickly until it bubbles up and then lower the heat.
Whisk in the peanut butter and protein powder, then remove from heat.
Stir in oats last while the mixture is still hot.
Gently roll out onto a pan or plate, push down until about 1/2\" thick.
Let rest for 5 minutes and cut into squares.","url":"https://recipe.bluelayer.org/recipe/25460/100-calorie-no-bake-whey-protein-bar-cookies"},{"id":"25457","title":"Basic Loaf Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle the yeast over 1 1/4 cups water at about 70 degrees.
Leave to dissolve about 5 minutes.
Mix flour and salt together in a bowl.
Make a well in the center of the mixture and pour the disolved yeast mixture into the well.
Stir the mixtures together using your fingers in a circular motion.
As dough forms, knead it with the heel of your hand, either in the bowl or on a lightly floured surface.
Add remaining water as needed.
Knead until dough is elastic.
Let relax (rise) until doubled in size.
Once the dough has relaxed and doubled in size, lightly punch down the dough.
Form a ball and let relax.
To know when dough has relaxed enough, press one finger into it.
If the finger impression stays, the dough has relaxed long enough.
If the impression doesn't stay, it hasn't relaxed long enough.
Shape the dough into a long loaf.
Turn the dough over into a cup of flour spread on the countertop.
Let rise until double in size.
Carefully turn dough over and place on cookie sheet.
Cut five diagonal slashes, each about 1/4 inch deep, across the top of the loaf.
Bake at 425 degrees until golden brown, about 30 minutes.
To check, remove loaf from pan.
Holding it with a towel over your hand, tap the bottom of the loaf.
If there is a hollow sound it is done.","url":"https://recipe.bluelayer.org/recipe/25457/basic-loaf-bread"},{"id":"25446","title":"Ww Big Chocolate Breakfast Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, protein powder whey based
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Preheat oven to 350F.
Mix all ingredients together.
Spoon out 4 big cookies on a baking sheet coated in Pam.
Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25446/ww-big-chocolate-breakfast-cookies"},{"id":"25431","title":"Super Sized Butter Pecan Meltaways","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
sugars, powdered
vanilla extract
nuts, pecans
sugars, powdered","directions":"sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
in a large bowl, using an electric mixer on medium speed, beat the butter, 1/2 cup of powdered sugar, and vanilla until smoothly blended -- about 1 minute.
stop the mixer and scrape down the sides of the bowl as needed during mixing.
on low speed, add the flour mixture, mixing just until it is incorporated and the dough looks smooth -- mix in the pecans until thoroughly blended.
form this dough into a 6x 21/2\" x 2 1/2\" block.
wrap in plastic wrap and refrigerate for at least 3 hours or overnight, until it is cold and firm.
position a rack in the middle of the oven.
preheat the oven to 325*.
line two baking sheets with parchment paper.
unwrap the cold dough.
use a large sharp knife to cut the dough into eighteen 1/3\" slices.
place the cookies 1\" apart on the prepared baking sheet.these cookies do not spread a lot.
bake one sheet at a time until the edges and bottoms are lightly browned, about 23 minutes.
cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
push the cookies close together on the rack.
sift the 3 tbls powdered sugar over the tops to coat them lightly but evenly.
the cookies can be stoed in a tightly covered container at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/25431/super-sized-butter-pecan-meltaways"},{"id":"25418","title":"Almond Flour Chocolate Chip Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
honey
vanilla extract
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
leavening agents, baking soda","directions":"mix it all together.
bake at 350 degrees for 7-10 minutes.
dont overbake- they are soft.
Let cool.","url":"https://recipe.bluelayer.org/recipe/25418/almond-flour-chocolate-chip-cookies"},{"id":"25417","title":"Crystallized Ginger , Ginger Syrup & Ginger Sugar","ingredients":"spices, ginger, ground
sugars, granulated
water, bottled, generic","directions":"Peel and slice ginger into 2 inch lenghts and 1/8th inch thick.
Using a Mandoline Slicer will give you uniform slices with ease and quickness.
Toss sugar and ginger together.
In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
Stir over low heat occasionally for 1 and 1/2 hours.
The ginger will become translucent and the sugar will crystallize on the edge of the pan.
Sprinkle 1/4 cup sugar on parchment paper or a silicone mat.
Lay drained ginger on sugar.
Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
Place in a air tight container out of heat and light.
The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.","url":"https://recipe.bluelayer.org/recipe/25417/crystallized-ginger-ginger-syrup-ginger-sugar"},{"id":"25416","title":"Pine Nut Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
wheat flour, white, all-purpose, unenriched
oats
nuts, pine nuts, dried","directions":"Preheat the oven to 350f degrees.
Line an 8 inch shallow square baking pan with oiled foil.
Melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp.
Off heat, stir in the flour, oats and pine nuts until well mixed.
Scrape the mixture into the prepared pan and pat it out evenly with your fingers.
Press the mixture down lightly.
Bake for 25 to 30 minutes, until the cookies are lightly browned and crisp.
Mark into squares while still warm.
Cool slightly, then lift them out of the pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/25416/pine-nut-cookies"},{"id":"25403","title":"Gingersnaps","ingredients":"sweetener, syrup, agave
molasses
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 350 degrees.
Melt together agave, molasses and sugar over low heat until sugar is dissolved.
Allow to cool slightly.
Mix in spices, salt and enough flour to form a stiff dough.
Take small amount of dough and roll into a ball, then flatten onto a sprayed baking sheet.
Yield will depend on size; I like to make mine smallish so they're more crunchy.
Bake about 5 mins, or until just set (they will firm as they cool).
Less time will make softer cookies; longer will make them crunchier.
Cookies will be very crunchy once they've cooled, but will soften in a few days so if you don't like really crunchy cookies leave a few days before eating (which also allows the spices to 'meld' more), If you want them glazed, use a hard icing of confectioners' sugar and water which makes them similar to lebkuchen, but I tend to leave mine plain coz I like dunking them in hot soymilk!","url":"https://recipe.bluelayer.org/recipe/25403/gingersnaps"},{"id":"25397","title":"Mom's Marinated Wings","ingredients":"sugars, granulated
water, bottled, generic
soy sauce made from soy (tamari)
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
spices, ginger, ground
spices, garlic powder
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Combine all ingredients except wings; stir until sugar is dissolved.
Pour over wings in a bowl small enough so the wings are covered.
Cover and refrigerate overnight, stirring occasionally.
Preheat oven to 350Combine all ingredients except wings; stir until sugar is dissolved.
Pour over wings in a bowl small enough so the wings are covered.
Cover and refrigerate overnight, stirring occasionally.
Preheat oven to 350F.
Put wings on greased cookie sheet; bake 45-50 minutes; basting with remaining marinade occasionally (you can make a new batch of marinade to baste with, if you'd like).
Good served hot or cold.
Put wings on greased cookie sheet; bake 45-50 minutes; basting with remaining marinade occasionally (you can make a new batch of marinade to baste with, if you'd like).
Good served hot or cold.","url":"https://recipe.bluelayer.org/recipe/25397/moms-marinated-wings"},{"id":"25389","title":"Spicy Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
a cajun life, all purpose cajun seasoning,
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder","directions":"Preheat the oven to 325.
In a mixing bowl, cream butter until fluffy.
Add Cheese and mix until blended.
Add remaining ingredients and mix till it forms dough.
Put dough in refrigerator for 30 minutes.
You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.
Have cookie press fitted with the ridge tip or star tip.
Press dough in 2-inch strips on cookie sheet.
Bake 20-25 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/25389/spicy-cheese-straws"},{"id":"25387","title":"Casserole Cookies","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
oil, corn, peanut, and olive
peanut butter, smooth style, without salt","directions":"Melt almond bark in a casserole dish in oven at 200F for about 10 minutes.
Remove and add remaining ingredients; mix well and drop by teaspoons onto waxed paper.
Cool until firm and ENJOY!
*This is old recipe - I would melt almond bark in microwave for 30 second intervals until soft and melted.","url":"https://recipe.bluelayer.org/recipe/25387/casserole-cookies"},{"id":"25368","title":"Macrobiotic Raisin Sandwich Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, canola
syrup, maple, canadian
water, bottled, generic
salt, table
raisins, seeded
nuts, almonds
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Dry roast the nuts for the filling in a frying pan and crush.
Soak the nuts in apple juice, along with the raisins, roughly chopped.
Make the cookie dough.
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
Mix until there are no more lumps.
Combine the maple syrup and water, and add to the mixture in Step 3.
Mix until the dough comes together.
Chill in the fridge for 30 minutes.
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
Cut the edges of the bag with scissors and open it up.
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
Using the plastic, fold the dough so that the edges overlap a few centimeters.
Place the side with the overlap, on the bottom.
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
Prick the tops of each slice with a fork.
Bake in a preheated 180C oven for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/25368/macrobiotic-raisin-sandwich-cookies"},{"id":"25364","title":"Peanut Butter Cookie Granola","ingredients":"nuts, almonds
oats
oats
beverages, protein powder whey based
syrup, maple, canadian
peanut butter, smooth style, without salt","directions":"Preheat oven to 350 F.
Pulse almonds, old fashioned oats and steel cut oats in a blender a couple of times or until you have a smaller grains of oats.
Combine the ground mixture and all of the remaining ingredients in a medium sized bowl and stir until everything is mixed.
Press the mixture flat onto a large parchment lined baking sheet.
Bake for 15-20 minutes.
Remove from oven.
Let it cool then break into chunks of granola.","url":"https://recipe.bluelayer.org/recipe/25364/peanut-butter-cookie-granola"},{"id":"25352","title":"Big Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"VEGAN
This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.
A word of warning: Don't knead pizza dough after first rising.
This will make it hard to roll out.
If you forget and knead, let dough relax, covered, 20 min.
Put water in large bowl.
Sprinkle in yeast, let soften and whisk to dissolve.
Add in salt; stir.
Add in flours all at once.
Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.
Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.
Wash and dry bowl; oil lightly.
Return dough to bowl.
Cover with clean damp towel.
Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.
Turn out dough on lightly floured board.
For two pizzas, divide dough in half with knife or possibly dough cutter.
Roll into 14- inch circles.
Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.
cornmeal.
Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.
cornmeal.
Preheat oven to 400 degrees.
Top pizza as desired with sauce and toppings.
Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.
Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.","url":"https://recipe.bluelayer.org/recipe/25352/big-pizza-dough-recipe"},{"id":"25342","title":"Cheese Eyeballs","ingredients":"cheese, cheddar
butter, without salt
salt, table
spices, paprika
wheat flour, white, all-purpose, unenriched
olives, ripe, canned (small-extra large)","directions":"Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one ts of this mixture and form an \"eyeball\" around an olive.
Turn the olive in the \"eyeball\" so that it is \"staring\" outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/25342/cheese-eyeballs"},{"id":"25332","title":"Vanilla Coconut Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Preheat the oven to 350 degrees fehrenheit.
with an electric beater/mixer cream together butter and sugar a few minutes until light and fluffy.
add the salt,cornstarch and vanilla exctract.
next add the coconut and flour.
take beaters out and kneed with your hand until the dough comes together.
Because of the coconut this dough is kinda hard to roll out.I suggest rolling the dough into about 24-30 individual balls and pressing down slightly on them with a cup.
Bake in the oven for 18-20 minutes or until the bottoms turn a very light golden brown.
If the cookie is still soft when you poke it ,this is okay it will firm up completely when cooled.","url":"https://recipe.bluelayer.org/recipe/25332/vanilla-coconut-shortbread"},{"id":"25325","title":"Tomato Juice Easy, Cheap, Handy","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
salt, table","directions":"Dump the paste in a pitcher.
Get it all out with a spoon.
Fill empty can with water and dump it in the pitcher.
Repeat until you have done this 4 times.
Use that same spoon with all the paste stuck to it to stir it up.
Add salt.
Stir again.
Put in the fridge and chill.
Hint.
Cut the other end of the can off and you have a perfect cookie cutter for small cookies or biscuits.
Next time you open a tomato sauce can (8 oz) it makes a normal size cutter.","url":"https://recipe.bluelayer.org/recipe/25325/tomato-juice-easy-cheap-handy"},{"id":"25324","title":"Crispy Cereal Cupcake Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt margarine spread in a pan over low heat.
Add marshmallows until melted, stirring often.
Remove from heat and add cereal.
Stir until cereal is completely coated.
Spread the mixture into a glass pan.
Allow treats to completely cool.
Use a heart shaped cookie cutter to cut treats into shapes.
Serve & enjoy!
* For a fun twist stick lollipop sticks into the bottom of the heart-shaped treats, cover in clear treat bags, and tie a bow with ribbon!","url":"https://recipe.bluelayer.org/recipe/25324/crispy-cereal-cupcake-treats"},{"id":"25308","title":"You won't BELIEVE this stuff! Walnut Crunch","ingredients":"butter, salted
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, walnuts, english","directions":"Melt the butter over medium heat.
Add the corn syrup, water and sugar to mixture.
Heat to hard crack stage or 300 degrees on your candy thermometer.
When you get to 300 degrees, immediately remove from heat and add the walnuts.
After stirring them in, put them on a waxpaper lined cookie sheet and spread out mixture.
Let it harden and dry and you are done-- ENJOY!
WARNING>>>this stuff is addictive!","url":"https://recipe.bluelayer.org/recipe/25308/you-wont-believe-this-stuff-walnut-crunch"},{"id":"25262","title":"Stormy's Peanut Butter Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350.
Mix together dry ingredients.
Add remaining ingredients and mix well.
Form into a dough ball.
Lightly flour work surface and roll out dough to 1/2 inch.
Using a cookie cutter, cut biscuits and place on ungreased cookie sheet.
Bake for about 17-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25262/stormys-peanut-butter-dog-treats"},{"id":"25255","title":"Bittersweet Chocolate Frosting Recipe","ingredients":"butter, without salt
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
Stop the mixer and add powdered sugar.
Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.
Turn the mixer off and add vanilla and chocolate.
Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes.
Use to top cookies, cupcakes, or cakes.","url":"https://recipe.bluelayer.org/recipe/25255/bittersweet-chocolate-frosting-recipe"},{"id":"25238","title":"Caramel Corn","ingredients":"corn, sweet, white, raw
oil, corn, peanut, and olive
sugars, brown
butter, without salt
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Bring sugar, butter, syrup, and salt to a boil.
Boil for 5 minutes.
Remove from heat and add baking soda.
Stir well and add peanuts.
Pour onto two large cookie sheets and bake for 1 hour at 200 degrees, stirring every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/25238/caramel-corn"},{"id":"25236","title":"Awesome English Toffee","ingredients":"sugars, granulated
sugars, brown
water, bottled, generic
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Sprinkle nuts onto 11X17 cookie sheet (I usually spray the cookie sheet with non-stick spray before I start - just in case).
Spread your chocolate evenly over the nuts and set the pan aside.
Mix remaining ingredients in an iron skillet and cook on high to 300F, about 8-10 minutes or until it forms a brittle ball when dropped into cold water, and stir constantly.
Quickly pour mixture evenly over the chocolate.
Let stand 5 minutes so chocolate has a chance to melt before placing in fridge.
leave refrigerated until the chocolate is completely cooled - at least 2.5 - 3 hours.
Break into pieces and store in airtight container.
Will last several weeks when kept in the freezer.","url":"https://recipe.bluelayer.org/recipe/25236/awesome-english-toffee"},{"id":"25228","title":"Gluten Free Chocolate Chip Cookies (With Yacon)","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350 for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/25228/gluten-free-chocolate-chip-cookies-with-yacon"},{"id":"25211","title":"Cream Cheese Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Return the butter to room temperature, add the sugar and mix with a whisk.
Add the room temperature cream cheese and mix as if kneading.
Add milk and mix, then sprinkle in the flour.
Mix with a spatula until it all comes together.
Wrap and shape, then put it in the freezer for 15 minutes.
Slice the cookies 5mm thick and spread out on a baking tray lined with parchment paper.
Bake for 20 minutes in an oven pre-heated to 340F/170C.
This is the cream cheese I used.
Here is a caramel version.","url":"https://recipe.bluelayer.org/recipe/25211/cream-cheese-cookies"},{"id":"25199","title":"Mum's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched","directions":"Mix butter and sugar with hands, mixing thoroughly until dissolved.
Add flour and form into ball.
Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap.
Cut into pieces with cookie cutter or knife and place on buttered cookie sheets.
Pierce lightly with fork.
(Variation: add toffee sprinkles if desired.)
Bake at 350 degrees for 20-25 minutes, until lightly browned.
Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave).
Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.","url":"https://recipe.bluelayer.org/recipe/25199/mums-shortbread"},{"id":"25192","title":"Chocolate Pecan Pralines","ingredients":"butter, without salt
sugars, granulated
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
nuts, pecans
nuts, pecans
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"NOTE: Chocolate chips should be chilled.
If they are not, stick them in the freezer for about 10 minutes.
Assemble all the ingredients and utensils before starting to cook.
Measure out the chocolate chips and keep them refrigerated until just before needed.
You will also need a large, heavy-bottomed stainless steel pot, skillet or Dutch oven pot with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.
Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans.
Cook 5 minutes, whisking constantly.
Reduce heat to medium, and continue cooking and whisking for 10 minutes.
Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes.
If the mixture starts smoking excessively toward end of cooking time, lower the heat.
This is the tricky part.
Stir in vanilla extract in whole pot, then immediately drop 1/4 cup of chocolate chips into about one-sixth of the batter (i.e., drop in one spot of pot, in one place only).
Stir quickly in that area of the pot, just enough to cover some of the chips with batter but not enough to allow the chips to melt.
Quickly scoop up that chocolate mixture and drop mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop).
Each praline should be about 2 inches in diameter and 1/2 inch thick.
Repeat with remaining mixture, stirring briefly before adding more chocolate chips.
The cooled pralines should be light brown, opaque, somewhat chunky and crumbly (the ones in the picture are wet still).","url":"https://recipe.bluelayer.org/recipe/25192/chocolate-pecan-pralines"},{"id":"25179","title":"No-Bake Oatmeal Raisin Cookies","ingredients":"oats
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, almonds
raisins, seeded
spices, cinnamon, ground","directions":"Whirl rolled oats in food processor if needed to make fine flakes, then empty into a large bowl.
Add seeds, ground almonds, raisins with soak water adn cinnamon to food processor and grind to a dough-like consistency.
Add to oats and mnis well.
Drop by spoonful onto a plate.
Leave in balls or smash with a fork.
Let chill until firm.","url":"https://recipe.bluelayer.org/recipe/25179/no-bake-oatmeal-raisin-cookies"},{"id":"25173","title":"Cherry Tuiles","ingredients":"cherries, sweet, raw
sugars, brown
butter, without salt
syrups, corn, light
salt, table
wheat flour, white, cake, enriched","directions":"Put cherries in a small bowl, and add warm water to cover.
Let stand until softened, about 20 minutes.
Drain and coarsely chop cherries.
Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes.
Remove from heat.
Whisk in flour.
Fold in cherries.
Transfer to a small bowl and cover with plastic wrap.
Chill until firm, about 1 hour.
Preheat oven to 375F.
Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper.
Flatten slightly.
Bake cookies, one baking sheet at a time, until golden brown, about 7 minutes.
Let cool on sheet on a wire rack for about 10 seconds.
Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1 1/2-inch rolling pin until set.
Transfer to a wire rack.
Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.
Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.","url":"https://recipe.bluelayer.org/recipe/25173/cherry-tuiles"},{"id":"25108","title":"No Bake Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cookies, vanilla wafers, lower fat
candies, marshmallows
nuts, pecans
sugars, powdered
salt, table","directions":"Combine chocolate chips and 1 cup evaporated milk in a heavy saucepan; cook over low heat until chips melt, stirring occasionally.
Set chocolate mixture aside.
Combine wafer crumbs and next 4 ingredients in a large bowl; stir until blended.
Set 1/2 cup chocolate mixture aside.
Stir remaining chocolate mixture into crumb mixture.
Press into a well greased 9-inch square pan.
Combine reserved 1/2 cup chocolate mixture and 2 teaspoons evaporated milk; spread over crumb mixture.
Chill.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/25108/no-bake-brownies"},{"id":"25101","title":"Philly Stuffed Mushrooms","ingredients":"mushrooms, white, raw
margarine, regular, 80% fat, composite, stick, without salt
delallo, italian seasoned breadcrumbs,
beef, grass-fed, ground, raw
cheese, parmesan, hard
cheese, provolone
onions, raw
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
spices, garlic powder
salt, table
spices, pepper, black","directions":"Remove mushroom stems and chop them.
Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 minutes and then drain
Repeat with remaining mushrooms and margarine
Combine cream cheese, provolone cheese, mixing well until blended
Stir in chopped stems, onions, green peppers, tomatoes, garlic powder, season salt and white pepper
Then place filling into mushroom caps; slightly overstuffed.
Place on cookie sheet and broil until golden brown (about 2 to 3 minutes).","url":"https://recipe.bluelayer.org/recipe/25101/philly-stuffed-mushrooms"},{"id":"25100","title":"Marli's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, powdered
butter, without salt","directions":"Sift flours& icing sugar together.
Rub in butter using fingertips, until mixture resembles breadcrumbs.
Press together.
Turn out onto a lightly floured surface.
Knead gently.
Roll out to 1cm thick.
Either cut out shapes using cookie cutters or press into one round, decorate edges and cut into 8 equal portions, prick with a fork.
Sprinkle with a little sugar if desired.
Bake in a moderately slow oven for 15- 20 minutes or until golden.
Stand for 5 minutes, then transfer to a wire rack.","url":"https://recipe.bluelayer.org/recipe/25100/marlis-shortbread"},{"id":"23807","title":"Cookie Dough Candies","ingredients":"butter, without salt
sugars, brown
cheese, parmesan, hard
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together melted Butter and Light Brown Sugar.
Add cream cheese and granulated sugar to the mixture.
Next, mix together the all-purpose flour, baking soda, salt, and vanilla extract.
Then, add in 3/4 of the chocolate chips to the dough.
Roll the dough into nickel sized balls and place on wax paper.
Take the other 2 cup of chocolate chips and put into a microwave safe bowl.
Place the bowl in a microwave for 60 seconds, stirring every 15 seconds.
Use a cupcake pan and line the insides with cupcake liners.
Fill the bottom of the liners with chocolate.
Place 1 piece of the the rolled up dough and sorta flatten it out.
Cover the dough with more chocolate and shake the pan to evenly spread it over the dough.
Chill for at least 30 minutes or until hardened.","url":"https://recipe.bluelayer.org/recipe/23807/cookie-dough-candies"},{"id":"25077","title":"Chocolate Chip Meltaway Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"In a small bowl, combine flour, corn starch, and confectioners' sugar.
Set aside.
In a large bowl, cream butter and vanilla extract until smooth.
Add flour mixture and begin mixing on low speed.
Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.
Scrape batter from beaters, and mix in chocolate chips with a large spoon.
Refrigerate dough for 1 hour to firm up.
(It's important that the dough be cold).
When ready to bake, preheat oven to 350F.
Roll dough into 1-inch balls (no larger).
Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown.
(Do NOT over-bake)
Cool on racks.
Pour powdered sugar into a bowl or plastic baggie.
Shake chocolate chip meltaway cookies in powdered sugar.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25077/chocolate-chip-meltaway-cookies"},{"id":"25066","title":"Chunky Chocolate Chip Cookie Mix in a Jar","ingredients":"sugars, brown
sugars, granulated
cocoa, dry powder, unsweetened
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture it will be a tight fit.
Instructions to attach to jar 1 Empty jar of cookie mix into a large mixing bowl.
Use your hands to thoroughly blend mix; 2 Add: 1 1/2 sticks butter or margarine softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla; 3 Mix until completely blended.
The dough is sticky.
you will need to finish mixing with your hands; 4 Shape into walnut size balls and place 2''inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER; 5 Bake at 350* for 11 to 13 minutes.
Cool 5 minutes on baking sheet.
Remove to racks to finish cooling.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/25066/chunky-chocolate-chip-cookie-mix-in-a-jar"},{"id":"25063","title":"Acorn Magic Delights","ingredients":"butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
Combine flour and baking powder, and stir into the butter mixture.
Shape dough into 1 inch balls, and place onto ungreased cookie sheets.
Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm.
Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth.
Remove from heat; keep chocolate warm over water in the double boiler.
Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans.
Allow cookies to set on waxed paper.","url":"https://recipe.bluelayer.org/recipe/25063/acorn-magic-delights"},{"id":"25055","title":"Gluten Free No Bake Chocolate Balls","ingredients":"butter, without salt
candies, marshmallows
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large saucepan, melt butter over low heat.Add marshmallows and milk.Heat until melted, stirring constantly.
Stir in chocolate chips, and heat until melted.
Remove from heat.
Cool until mixture thickens.
Blend in rice cereal.
WET HANDS and roll into 1-inch balls.
Then roll ball in shredded coconut.
Place balls on a wax paper lined cookie sheet and place in the fridge to harden.
(I made half the batch that way and then for the second half I added the remaining shredded coconut into the mixture and skipped rolling the balls in the shredded coconut -- this way it looks like I made 2 different kinds of balls.","url":"https://recipe.bluelayer.org/recipe/25055/gluten-free-no-bake-chocolate-balls"},{"id":"25053","title":"Vickys Chocolate Chip Paradise Pie","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Preheat the oven to gas 4 / 180C / 350F and grease a 6\" x 8\" ovenproof dish
Combine the cookie crumbs, butter and sugar for the base layer together and press into the bottom of the greased dish
Sprinkle the chocolate chips on top and bake for 5 minutes until the chocolate has melted, then spread it over the top of the base with the back of a spoon
Whisk together the flour, sugar and baking powder then beat in the milk, oil and vanilla until smooth
Fold in the coconut, chopped walnuts and chocolate chips
Pour the batter over the base and return to the oven to bake for 35 - 40 minutes or until a toothpick tests clean
Serve straight out of the oven with ice cream, chocolate sauce and caramel sauce","url":"https://recipe.bluelayer.org/recipe/25053/vickys-chocolate-chip-paradise-pie"},{"id":"25030","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it's ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2\" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.","url":"https://recipe.bluelayer.org/recipe/25030/buttermilk-biscuits"},{"id":"25013","title":"Melomakarona","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
oil, olive, salad or cooking
orange juice, raw
spices, cinnamon, ground
spices, cloves, ground
orange juice, raw
water, bottled, generic
sugars, granulated
honey
lemon juice, raw
nuts, walnuts, english","directions":"Preheat the oven to 160 degrees C.
In a small bowl sift the flour with the baking powder and baking soda.
Set aside.
In a separate, large bowl combine the 1 cup of sugar, the olive oil, the orange juice, the cinnamon, the cloves and the orange zest.
Stir well using a balloon whisk until all ingredients unite well.
After that using your fingers add the flour mixture, cup by cup, adding it slowly until the mixture forms a dough that is not too firm.
It should be wet but not sticky.
Remember not to knead the dough too much the because cookies will not be fluffy.
To make the cookies, pinch a portion of dough off about the size of a large walnut and shape in your palms into an oblong shape.
Do not make them too big because they will double in size as they cook.
Place on an ungreased cookie sheet leaving plenty of space in between.
Bake in a preheated 160-degree C oven for 25 minutes.
When the cookies are baked remove from oven and set aside to cool well.
When they are cooled, prepare the syrup.
In a large saucepan, combine the 4 cups of water, 4 cups of sugar, the thyme honey and the lemon juice.
Bring the mixture to a boil and then simmer for 7 minutes over a low heat.
Then remove the saucepan from the heat and one by one submerge every cookie in the syrup for 6 seconds and then place them again on the cookie sheet.
Wnen you have finished with all the cookies, take the remaining syrup and with a tablespoon sprinkle the cookies again with syrup.
Leave them to rest for 10 minutes.
For the end, we sprinkle the tops of the cookies with walnuts and place them on a platter.
Store melomakarona in an airtight container at room temperature for up to three weeks or even more.
Dont put them in the fridge they will harden.","url":"https://recipe.bluelayer.org/recipe/25013/melomakarona"},{"id":"25011","title":"Date-Nut Cookie Filling","ingredients":"dates, deglet noor
water, bottled, generic
sugars, granulated
orange juice, raw
vanilla extract
nuts, pecans","directions":"In a medium-small saucepan, stir together the dates, water and sugar.
Heat to boiling over medium heat.
Reduce heat to low; cook, stirring constantly, until mixture thickens, about 4 or 5 minutes.
Remove from heat and cool 5 minutes.
Stir in orange zest and vanilla extract; set aside and cool completely before filling cookies or pastries.
NOTE: This filling will keep in the freezer for months or can be refrigerated for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25011/date-nut-cookie-filling"},{"id":"24912","title":"Vegan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 400F.
Sift the dry ingredients together, then cut in vegan butter or margarine.
Make a well in the dry ingredients.
If desired, you can blend tofu with a mixer or blender until its smooth in consistency.
Pour blended tofu or entire block in the middle of the dry ingredients.
Mix gently to obtain a soft elastic dough.
Turn onto a floured surface and roll to about 1/2 inch thickness.
Cut into small rounds with a biscuit or cookie cutter (1-1/2 inches recommended).
Bake in the preheated oven for 10 to 15 minutes.
(In my oven, 12 minutes is perfect.)
Serve warm with butter or jam.
My recommendations:
Use any combination of all-purpose and whole wheat flour.
You can also add 1 tablespoon herbs or 1 cup baking chips to the dry ingredients.
If using a sweet flavor (chocolate chips, cinnamon chips, etc.)
add 1/3 cup sugar and 1 teaspoon vanilla.
My favorite herb combos are dill weed with sea salt and fresh ground pepper, or an Italian blend of rosemary, basil, oregano, and marjoram.","url":"https://recipe.bluelayer.org/recipe/24912/vegan-scones"},{"id":"24911","title":"Orange Cream Cheese Frosting","ingredients":"cheese, parmesan, hard
butter, without salt
orange juice, raw
orange juice, raw
sugars, granulated
nuts, walnuts, english","directions":"Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy.
Beat in confectioner's sugar until blended and smooth.
Spread about 1 1/2 teaspoons on each cooled cookie.
Sprinkle with walnuts.
Let icing set 1 to 2 hours.
Refrigerate in an airtight container with waxed paper between layers up to 1 week.","url":"https://recipe.bluelayer.org/recipe/24911/orange-cream-cheese-frosting"},{"id":"24884","title":"French Vanilla Almond Granola","ingredients":"oats
nuts, almonds
water, bottled, generic
sugars, granulated
salt, table
oil, canola
vanilla extract","directions":"Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water.
Cook and stir until sugar is dissolved.
Remove from heat.
Stir in canola oil and vanilla.
Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch.
Do not stir!
Remove from oven and let cool before breaking apart into chunks.
Store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/24884/french-vanilla-almond-granola"},{"id":"24881","title":"Easy Truffle Recipe for Kids","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
vanilla extract","directions":"In a microwave safe bowl, melt Guittard chocolate according to package directions.
Once apeels have melted, add half of the whipping cream; stir thoroughly.
Add remaining whipping cream; stir.
Add extract; stir until ingredients are completely mixed, cover.
Allow ganache to harden at room temperature (about 2 hours).
Using truffle scoop, scoop out ganache and hand roll into 1 to 1 1/2 inch balls.
Outer Coating 1 lb.
(1 and 1/4 bags) dark chocolate In a microwave safe bowl, melt chocolate according to package directions.
Working rapidly, drop ganache center into melted chocolate.
Cover entire truffle center.
Lift out dipping tool.
Remove excess chocolate by tapping truffle on the bowl and place it on a cookie sheet lined with wax paper.
Put truffles in the refrigerator for a shiny outer coating.
Fill 2 oz.
squeeze bottle with the white melted chocolate.
Drizzle over truffles in a crossing pattern.
Once dried, place truffles in Truffle Cups.","url":"https://recipe.bluelayer.org/recipe/24881/easy-truffle-recipe-for-kids"},{"id":"24870","title":"Kart Wheels","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Heat oven to 375F.
Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms.
(If dough seems dry, mix in more milk, 1 tsp at a time.)
Divide the dough into 6 equal parts.
Shape each part into a ball.
Place on an ungreased cookie sheet; flatten slightly.
Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
Fill each indentation with about 2 tablespoons of pie filling.
Bake until edges begin to brown, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/24870/kart-wheels"},{"id":"24855","title":"Black-Bottom Peanut Butter Freezer Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended.
Transfer to the prepared pan and press the crumb mixture onto the bottom and sides.
Set aside.
To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
Spoon into the prepared crust.
Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes.
Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.","url":"https://recipe.bluelayer.org/recipe/24855/black-bottom-peanut-butter-freezer-pie"},{"id":"24854","title":"Honey Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
honey
oil, corn, peanut, and olive
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Preheat your oven to 350.
Coat a baking sheet with melted butter or oil.
Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
Add the contents of the pan to the flour mixture and stir to combine.
Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading.
Flatten or \"Squish\" the dough balls lightly with a fork.
Bake for ten minutes or until golden in color.
Cool on baking sheet before removing from sheet.
---Topping---.
Stir together the powdered sugar, butter, and water until smooth.
Dip tops of cookies into the topping.
Allow topping to set.","url":"https://recipe.bluelayer.org/recipe/24854/honey-peanut-butter-cookies"},{"id":"24850","title":"Tuxedo Strawberries","ingredients":"strawberries, raw
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Rinse off strawberries in cool water and pat dry.
Cover the bottom of a cookie sheet with wax paper.
Place white chocolate chips in a medium microwaveable bowl and add 2 teaspoons of vegetable oil.
Microwave at 70% power for 1 minute.
Stir.
Microwave for additional 10-15 second intervals until chocolate is melted.
Dip strawberries into white chocolate all the way up to the leaves.
Let set, 10-15 minutes.
Microwave and melt semi-sweet chocolate and the additional 2 teaspoons of oil as directed above.
Dip the strawberries diagonally and on their sides, one at a time leaving a V of visible white chocolate in the middle.
Return to wax paper to set.
Take a toothpick and carefully dot semi-sweet chocolate onto the white chocolate V to form a bow tie.
Add tiny dots of buttons down the middle.
Chill for 2 hours or until set.","url":"https://recipe.bluelayer.org/recipe/24850/tuxedo-strawberries"},{"id":"24837","title":"Baked Homemade Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325 degrees F.
Put the yeast in a small bowl with the water and honey.
Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture.
It should be bigger than before and a little bubbly.
Add this mixture to the flour and salt mixture.
Stir everything together.
Use a spoon to start.
Finish with your hands.
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a large gumball.
Use your hands to roll it into a skinny snake.
Twist the rolled dough into a medium-sized pretzel shape, and put it on a cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake for 10 minutes and allow to cool slightly before biting into them.
Tip: If you like, you can sprinkle the pretzels with coarse salt before baking them.","url":"https://recipe.bluelayer.org/recipe/24837/baked-homemade-pretzels"},{"id":"24830","title":"Fat Free (Virtually) Biscuts (easy)","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine flour and salt whisk and form a well.
Add yogurt in well and mix with fork until dough forms.
Add more flour if needed.
Roll out on floured surface 1/2\" thick and cut with a biscut cutter.
Place on cookie sheet and bake at 450 for 10-12 minutes or until golden brown.
Brush with butter (optional).
Enjoy !","url":"https://recipe.bluelayer.org/recipe/24830/fat-free-virtually-biscuts-easy"},{"id":"24825","title":"Almond Kit Hillie Recipe","ingredients":"butter, without salt
sugars, granulated
vanilla extract
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Heat oven to 325 degrees.
Work butter in a bowl till creamy; add in sugar and beat till mix is fluffy.
Add in vanilla and grnd nuts and mix thoroughly.
Blend in sifted flour.
Stir in lemon peel.
Form rounded teaspoonfuls of dough into small balls.
Place balls about 2 inches apart on ungreased cookie sheets.
Flatten slightly with the fingers, and place one almond on top of each cookie.
Bake 15-18 min, till lightly browned.
Remove cookies from sheets and cold on wire cake racks.
Makes about 3 dozencookies.","url":"https://recipe.bluelayer.org/recipe/24825/almond-kit-hillie-recipe"},{"id":"24821","title":"Molasses Sugar Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground
leavening agents, baking soda
spices, ginger, ground
salt, table","directions":"Heat 3/4 c. shortening in a 3 qt saucepan.
Cold.
Add in 1 c. sugar, 1/4 c. molasses and 1 egg.
Beat well.
Sift together:","url":"https://recipe.bluelayer.org/recipe/24821/molasses-sugar-cookies-recipe"},{"id":"24804","title":"Cheddar Sesame Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine flour, sesame seeds and baking powder.
In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.
Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
Preheat oven ot 375F.
(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.
Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.
Serve warm or cooled.
COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.
Reheat before serving if desired.
FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.","url":"https://recipe.bluelayer.org/recipe/24804/cheddar-sesame-crisps"},{"id":"24786","title":"Afternoon Ruby Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 425 degrees F.
Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
Cut in vegetable shortening until it looks like coarse bread crumbs.
Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and do not twist the cutter.
With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers.
Set the centers aside.
Place the rings on top of the circles on the cookie sheet.
Place a teaspoon of red jam or jelly in each ring.
Bake biscuits for 12-15 minutes until golden.
Immediately take bicsuits off cookie sheet with spatula.
With centers bake into little biscuits.","url":"https://recipe.bluelayer.org/recipe/24786/afternoon-ruby-tea-biscuits"},{"id":"24771","title":"Pizza Crust (Another One for the Bread Machine!)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water for thirty seconds in the microwave.
Pour water into bread machine.
Add olive oil to bread machine.
Pour white flour, cornmeal, and wheat flour on top.
Add sugar to one corner of the bread machine.
Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).
Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.
Set bread machine for dough.
Check in 5 minutes to scrap down the sides of any dough that is not mixing inches
Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.
When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.
If using for Pizza Crust:.
Preheat oven to 450 degrees F.
Divide the dough into two pieces.
Sprinkle your work surface with a little cornmeal.
Form dough into two 10- to 12-inch flat disks.
Slide onto a pizza stone, pizza pan or cookie sheet.
Add toppings of your choice.
Bake for 12 to 15 minutes.
You may find the dough easier to work with if it is chilled.
Oil a large bowl and place the dough in it after it is finished in the machine.
Cover tightly and let refrigerate for at least 2 hours or overnight.
Punch the dough down and proceed as above.
If Using for Bread Sticks:
Preheat oven to 425 degrees F.
Grease two heavy duty baking sheets.
Divide the dough into 12 pieces.
On a lightly floured surface, roll each piece into a long snack length.
Twist the sticks and place on the baking sheet.
brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).
Sprinkle with sesame seeds, poppy seeds and/or kosher salt.
Bake for 10 minutes or until golden brown.
When the breadsticks are cool, store them in an airtight container.
**or use any breadstick recipe you like with this dough (such as Recipe #150456 ).","url":"https://recipe.bluelayer.org/recipe/24771/pizza-crust-another-one-for-the-bread-machine"},{"id":"24768","title":"Cocoa Slices","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
cornstarch
salt, table
butter, without salt
water, bottled, generic
vanilla extract","directions":"Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist.
Place dough on plastic wrap; shape dough into a 12-inch log.
Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.Preheat oven to 350.Unwrap dough log.
Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper.
Bake at 350 for 15 minutes or until cookies are set.
Cool cookies on pans 5 minutes.
Remove cookies from pans, and cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/24768/cocoa-slices"},{"id":"24764","title":"Edd Kimber's chocolate sables recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
butter, without salt
sugars, powdered
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Place the flour, cocoa powder, baking soda and salt together into a medium bowl and whisk to combine, set aside until needed.
Place the butter and sugars into a large bowl and beat together until light and creamy, remember you are not making a cake so it doesnt need to be fluffy just well combined and light and creamy.
Add the flour mixture and with the mixer on low speed mix together until the mixture is sandy.
Sable is French for sandy and describes both the texture of the final cookie and this stage of the baking process.
If you mix until you have a uniform dough the texture of the final cookie will be a bit tougher and they wont melt in the mouth.
Add the chocolate and mix to combine.
Tip the mixture onto the worksurface and very gently knead to bring together.
Divide the dough in half and roll into logs, about 4cm inches in diameter.
Wrap in clingfilm and refrigerate.
At this point I will normally freeze half of the dough ready to make cookies when the mood strikes.
Chill the dough for a few hours until firm.
Preheat the oven to 180C/160C fan and line two baking trays with parchment paper.
Using a thin sharp knife cut the log into cookies, about 1cm thick but dont worry if the cookies crumble just press them gently back together.
Place onto the prepared baking trays and bake for 10-12 minutes or until spread and lightly set around the edges but still looks undercooked in the middle.
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Stored in a sealed container these cookies will keep perfectly for a few days but trust me they will never last that long.","url":"https://recipe.bluelayer.org/recipe/24764/edd-kimbers-chocolate-sables-recipe"},{"id":"24757","title":"Blue Bayou Caramelized Pecans","ingredients":"nuts, pecans
butter, without salt
sugars, brown
spices, pepper, red or cayenne","directions":"Toast pecans in a 350F oven for 8 minutes, let cool.
Melt butter, add sugar & cayenne, mix well.
Bring to a medium boil.
Remove from heat, pour over pecans & mix well.
Pour on a parchment lined cookie sheet, spread out & let cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24757/blue-bayou-caramelized-pecans"},{"id":"24748","title":"Big Blast Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
butter, without salt
vanilla extract
egg, white, raw, fresh
egg, white, raw, fresh
raisins, seeded","directions":"Preheat oven to 350F Line a baking sheet with parchment paper & set aside.
Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
Add butter and vanilla.
Blend with fork until moist crumbs form.
Add the egg white and beat with fork until stiff dough forms.
Use your hands to mix in the raisins.
Divide dough in half and place halves four inches apart on baking sheet.
Bake until lightly browned (about 20 minutes).
Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
Transfer cookies to wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/24748/big-blast-oatmeal-cookies"},{"id":"24747","title":"Carol's Shortbread Cookies","ingredients":"sugars, brown
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream together sugar, butter, and salt until fluffy.
Add flour a little at a time; mixing well.
Dough will form a soft ball.
Form into a log; wrap in buttered foil; and refrigerate.
Slice and bake later.
Or, roll out on lightly floured surface; use your favorite cookie cutter; and bake.
Or, put into your cookie press; place shapes onto the cookie sheet; and bake.
Decorate with colored sugar or sprinkles, if you want.
Bake at 325 degrees (175 C.) for 10 to 12 minutes.
Cookies are done when they are a light tan color.
Store cookies in an air tight container.
ENJOY!!
!","url":"https://recipe.bluelayer.org/recipe/24747/carols-shortbread-cookies"},{"id":"24741","title":"Yummy Thimble Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"Preheat oven to 350 degrees.
Cream butter and powdered sugar.
Add salt, baking powder, and flour.
Roll into 1 inch balls.
Put onto a cookie sheet.
Press thumb lightly into the middle.
Spoon a little jam in the middle.
Cook for 8-10 minutes or until toothpick comes out clean when put into dough.","url":"https://recipe.bluelayer.org/recipe/24741/yummy-thimble-cookies"},{"id":"24732","title":"Heaven and Hell","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized","directions":"In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate.
Removed from heat, cover pan and let the chocolate melt.
Whisk to combine thoroughly, then let cook to room temperature.
Optional garnish:
Raspberry sauce; Puree frozen raspberries, strain through a sieve.
Sweeten to taste with sugar.
Drizzled raspberry sauce, propped up with chunks of swirled chocolate.
Chocolate pieces.
Melt milk chocolate and white chocolate.
Spread milk chocolate in cookie sheet lined with wax paper.
Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick.
Allow to cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/24732/heaven-and-hell"},{"id":"24713","title":"Lifehack One-Minute Ciabatta Bread","ingredients":"salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix warm water and yeast in a medium-sized mixing bowl.
Add flour and salt.
Use a spoon and mix your ingredients until you get a heavy batter--too thick for pancake batter and not quite thick enough to be Play-doh.
Cover bowl with handtowel and let rest at room temperature for 8-12 hours.
Preheat oven to 400 degrees.
While oven is preheating, flour a cookie sheet.
Slowly pour the batter onto the cookie sheet in the shape you'd like it to be.
The dough is really sticky, so handshaping could be problematic.
Sprinkle any spices of your choice onto the ciabatta--dried oregano, rosemary, and basil are suggested.
Then stick it in the oven.
After about 25 minutes in the oven, check on the ciabatta.
Once it's golden-brown on top, take it out of the oven and set it to cool for AT LEAST ten minutes.
If you don't let it cool, the ciabatta will collapse when you try to cut it and that won't impress your mother at all.
So let it cool, and then cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/24713/lifehack-one-minute-ciabatta-bread"},{"id":"24701","title":"Luscious Lumps Cookies","ingredients":"butter, without salt
sugars, granulated
cornstarch
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Mix all ingredients.
Drop by spoon onto a greased baking sheet.
Bake at 350F for 10 minutes.
They never get brown.
Sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/24701/luscious-lumps-cookies"},{"id":"24693","title":"Speculaas - Dutch cookies","ingredients":"sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
spices, cinnamon, ground
nuts, almonds
spices, ginger, ground
salt, table
wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, nutmeg, ground","directions":"Combine sugar and milk in a bowl.
Stir until smooth.
In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
Add the sugar and milk mixture and the almonds.
Mix well.
Wrap in foil, or wax paper and refrigerate overnight.
Roll out the dough pretty thin.
Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
Dust the cutter well with flour to be sure it doesn't stick.
Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
Remove and cool.","url":"https://recipe.bluelayer.org/recipe/24693/speculaas-dutch-cookies"},{"id":"24686","title":"Candy Bar Cookie Bars","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
vanilla extract
salt, table
oats
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees F. Grease a 13x9 pan.
Mix brown sugar and butter in a large bowl.
Add corn syrup, vanilla, salt and oats.
Mix ingredients well.
Spread mixture evenly in a pan with the back of a spoon.
Bake 15 minutes.
While the mixture bakes, mix the peanut butter (OR Sunbutter) and chocolate chips in a small bowl.
Remove pan from the oven once baking mixture starts to brown around the edges and immediately spread chocolate chip mixture evenly over the top to cover until the heat melts the chocolate.
When cool, cut into 27 bars and remove from the pan with a spatula.","url":"https://recipe.bluelayer.org/recipe/24686/candy-bar-cookie-bars"},{"id":"24684","title":"Vanilla Bean Baci","ingredients":"butter, without salt
sugars, powdered
salt, table
beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl beat the 1 cup butter, confectioners sugar, and the salt until light and fluffy.
Beat in the vanilla bean paste.
Stir in the flour until smooth and well blended.
Cover and refrigerate the dough until firm, about 1 hour.
Preheat oven to 350 degrees F. Have ready 2 baking sheets.
3, Roll teaspoonfuls of the dough into balls and arrange on the baking sheets.
Bake the cookies until firm but not browned, 10-12 minutes.
Transfer to wire racks to cool completely.
While the cookies are cooking, combine the chocolate and the remaining 2 tablespoons butter in the top pan of a double boiler or in a heatproof bowl.
Set over simmering water and heat until the chocolate softens.
Remove from the heat and stir until the chocolate is smooth.
Let cool slightly.
Using a butter knife, spread a small amount of the chocolate on the bottom of a cookie.
Place the bottom of a second cookie on the chocolate and press together.
Repeat with the remaining cookies.
Let cool on the wire racks until the filling is set.","url":"https://recipe.bluelayer.org/recipe/24684/vanilla-bean-baci"},{"id":"24681","title":"Nutty Canine Cookies","ingredients":"chickpea flour (besan)
wheat flour, white, all-purpose, unenriched
oats
peanut butter, smooth style, without salt
pumpkin, raw
beets, raw
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat the oven to 350 F, line a cookie sheet with parchment paper or greased foil.
Beat together all the ingredients in a large bowl until thoroughly mixed.
Drop spoonfuls of dough onto cookie sheets and flatten into 1/8\"-1/4\" thickness.
Bake for 20 minutes.
Rotate the pan 180 degrees and bake 5-10 minutes longer.
Cool completely on the sheet.
You can store these at room temperature for 2-3 weeks.","url":"https://recipe.bluelayer.org/recipe/24681/nutty-canine-cookies"},{"id":"24667","title":"Creamy New Orleans Pralines","ingredients":"nuts, pecans
sugars, brown
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
vanilla extract","directions":"In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt.
Cook over medium heat, stirring constantly, to 230F Lower heat slightly if the mixture threatens to boil over.
Add the pecans and continue cooking, stirring constantly, to 236F The mixture should form a soft ball when a little is dropped in cold water.
Remove from the heat and add vanilla; let stand for about 5 minutes.
Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper.
If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
Optional Toasted Pecans:.
Heat oven to 350.
Spread chopped pecans out on a large baking sheet.
Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic.
This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.","url":"https://recipe.bluelayer.org/recipe/24667/creamy-new-orleans-pralines"},{"id":"24659","title":"Sandies","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"In a medium bowl, cream together the butter and sugar until smooth.
Beat in the water and vanilla.
Stir in the flour and pecans until well blended.
Cover dough and chill for at least four hours.
Preheat oven to 325 degrees F (165 degrees C).
Shape dough into walnut sized balls or crescents.
Place 2 inches apart onto unprepared cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, until golden.
Roll in confectioners' sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/24659/sandies"},{"id":"24643","title":"Chocolate Walnut Meringues","ingredients":"egg, white, raw, fresh
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
candies, semisweet chocolate
nuts, walnuts, english","directions":"Preheat the oven to 275F.
Line two 12 x 17-inch rimmed baking sheets with parchment paper.
Using a stand mixer, whip the egg whites for 4 minutes until foamy.
Add the salt and cream of tartar.
Add the sugar gradually and continue whipping for about 2 more minutes until the egg whites reach a stiff peak and are glossy.
Whisk in the vanilla.
Fold in the chocolate and walnuts.
Drop the meringue mixture by rounded tablespoonfuls onto the prepared baking sheets and gently flatten and shape into a circle.
Bake for 50 minutes, rotating the pans halfway through baking, until the centers of the meringues are firm to the touch.
Let the meringues cool on the baking sheets for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.
This cookie is a great surprise and change from the usual butter and sugar cookies used for sandies.
Its simple to make, but its success depends on properly whipped egg whites.
The key is to gradually add the sugar so the egg whites build their structure and become firm and quite glossy.
In fact, you should be able to hold the bowl with the fully whipped whites upside down over your head without the whites falling out, though we really dont recommend this in practice!
be sure to fold in the chocolate and the walnuts gently so you dont deflate all the air that youve incorporated.","url":"https://recipe.bluelayer.org/recipe/24643/chocolate-walnut-meringues"},{"id":"24634","title":"Instant No-bake Cheesecake","ingredients":"cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
cheese, parmesan, hard
vanilla extract
lemon juice, raw
spices, pumpkin pie spice
cheese, parmesan, hard","directions":"Beat room temp cream cheese till completely smooth.
Add Eagle Brand a little at a time.
With crust nearby, add juice, mix thoroughly but quickly.
Pour into crust and refrigerate until set (1/2 hr or less).
Top with cherry pie filling, or other filling of choice.
Best chilled for several hours.
Serve in small wedges, or eat the whole thing yourself!","url":"https://recipe.bluelayer.org/recipe/24634/instant-no-bake-cheesecake"},{"id":"24633","title":"Rachael Ray's Bon Bon S'mores","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
molasses
cream, whipped, cream topping, pressurized
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt.
Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.
Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.
Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.
Refrigerate until firm, about 15 minutes.
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.
Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough).
Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.
Let the cookies cool completely on a rack, then break them apart into squares.
Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
Place the chilled graham squares on a work surface and turn them bottom side up.
Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together.
Freeze until firm, about 30 minutes.
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.
Stir until smooth; let rest until cool to the touch.
Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.
Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24633/rachael-rays-bon-bon-smores"},{"id":"24625","title":"Cranberry, Bittersweet Chocolate Chip Cookies in a Jar Mix","ingredients":"leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
pascha, organic bitter-sweet dark chocolate chips,
cranberries, dried, sweetened","directions":"Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:.
Preheat oven to 375 degrees.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended.
Place cookie mix in an other bowl and mix to combine ingredients.
Add butter mixture and blend in to smooth any clumps.
Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/24625/cranberry-bittersweet-chocolate-chip-cookies-in-a-jar-mix"},{"id":"24613","title":"Aggression Cookies","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.
Mash, squeeze, knead, etc.
until completely blended.
Form into small balls about 1 to 1-1/2 inches in size.
Place on an ungreased cookie sheet.
Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat.
Bake at 350F for about 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/24613/aggression-cookies"},{"id":"24611","title":"Toaster Oven Toasted Coconut","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat toaster oven to 325 degrees F.
Line cookie sheet with parchment paper or a Silpat for sweetened coconut.
Arrange shredded or flaked coconut in an even layer on the cookie sheet or pan.
Bake coconut at 325 degrees F, stirring occasionally, until lightly golden brown.
Bake times based on type of coconut: Finely shredded unsweetened coconut: bake 4 to 7 minutes Large flake unsweetened coconut: bake 7 to 12 minutes Shredded sweetened coconut: bake 7 to 10 minutes
Store leftover toasted coconut for up to 4 days in an airtight container in a cool dry place like your pantry or cupboard.
You can refrigerate or freeze the toasted coconut but it will become chewy.
Bring cold coconut to room temperature and toast for a few minutes before using to restore crispness.","url":"https://recipe.bluelayer.org/recipe/24611/toaster-oven-toasted-coconut"},{"id":"24604","title":"Crunchy Chocolate Icebox Cookies","ingredients":"butter, without salt
sugars, powdered
cream, fluid, heavy whipping
nuts, almonds
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Cream the butter and sugar into a bowl until pale and thick.
Add the heavy cream and mix.
Since it's just a small amount, it won't separate.
Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.
When the batter begins to stick to the bowl, gather it all into one lump.
Separate the batter into halves and form 2 cylinders with a diameter of 2 cm.
Wrap them up and chill in the refrigerator for 30 minutes.
Adjust the shape and leave in the freezer for 30 minutes.
Cut pieces to a width of 7 mm and bake in a oven at 160C for 13 minutes.
Then they're done.
Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.
When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.
Maple Shortbread
Matcha Shortbread.
Kinako Soybean Flour Shortbread
Cherry Blossom Cookies","url":"https://recipe.bluelayer.org/recipe/24604/crunchy-chocolate-icebox-cookies"},{"id":"24597","title":"Egg-Free Oatmeal Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 355 degrees F. Line a cookie sheet with parchment paper.
Cream together margarine, sugars and vanilla extract with an electric mixture.
Add flour and salt to creamed mixture and beat well.
Mix baking soda and boiling water until baking soda dissolves.
Add to creamed mixture and beat well.
Add oats and chocolate chips and stir to combine.
Drop dough by teaspoonfuls about 1 to 2 inches apart on cookie sheet.
Bake for 810 minutes or until just beginning to brown.
Be careful not to over-bake or cookies will become hard once cooled.
Allow cookies to cool on cookie sheet for a couple minutes and then remove to a wire rack to cool completely.
Makes about 4 dozen cookies.
Recipe adapted from Oatmeal Chocolate Chip Cookies III by Janie Mai, found on All Recipes.","url":"https://recipe.bluelayer.org/recipe/24597/egg-free-oatmeal-chocolate-chip-cookies"},{"id":"24589","title":"Cream Cheese Frosting I","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Mix all ingredients thoroughly and spread on cooled bars or cookies.","url":"https://recipe.bluelayer.org/recipe/24589/cream-cheese-frosting-i"},{"id":"24583","title":"Double Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
peanut butter, smooth style, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Sift together dry ingredients.
Cut in shortening and peanut butter until mixture resembles coarse meal.
Blend in syrup and milk.
Shape into 1 1/2 inch rolls, chill.
Slice to 1/8-1/4 inch thick.
Place half the clices on ungreased cookie sheet, spread each with 1/2 teaspoons peanut butter.
Cover with remaining slices, seal edges with a fork.
Bake for about 12 minutes.
Cool slightly and remove from sheets.","url":"https://recipe.bluelayer.org/recipe/24583/double-peanut-butter-cookies"},{"id":"24565","title":"New Wave Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
oil, canola
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
yogurt, greek, plain, nonfat
strawberries, raw","directions":"In bowl stir together flour, baking powder, salt, sugar and baking soda.
Add oil and 3/4 cup buttermilk.
Stir together.
Lightly flour work area.
Put on dough and kneed gently for 1/2 minute until its balled.
Pat or roll out to 1 inch thick.
Lay on cookie sheet.
Make glaze by mixing together 1 tablespoon buttermilk and 1 teaspoon sugar.
Brush glaze on top of dough.
Bake in 425 degrees F. oven.
Cool on rack.
Slice shortcake in half.
Spread 1/2 of dripped yogurt on bottom.
Add 1/2 sliced strawberries.
Put on top and repeat with yogurt and strawberries.","url":"https://recipe.bluelayer.org/recipe/24565/new-wave-shortcake"},{"id":"24561","title":"Chocolate Chex Caramel Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
Drizzle over snack.
Refrigerate until set.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/24561/chocolate-chex-caramel-crunch"},{"id":"24521","title":"Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Combine butter and cheese.
Mix in flour, salt and pepper well.
Press star shapes onto ungreased cookie sheets, using cookie press.
Bake at 350.","url":"https://recipe.bluelayer.org/recipe/24521/cheese-straws"},{"id":"24511","title":"Grandma's Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch","directions":"PREHEAT OVEN TO 325F.
Mix all ingredients with mixer.
Chill in refrigerator for 1/2 hour.
Roll 1 tsp at a time into balls and place onto cookie sheet.
Press thumb into ball to 1/2 way point.
Place cookies sheet in oven on high rack and bake at 325F for 12 - 15 minutes or until golden on the bottom.
Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag.
Freeze until needed.
Let sit on cookie sheet at room temperature for 20 minutes before cooking.","url":"https://recipe.bluelayer.org/recipe/24511/grandmas-shortbread-cookies"},{"id":"24503","title":"Cheese and Chive Crisps","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
chives, raw
salt, table
spices, pepper, red or cayenne
spices, garlic powder
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large bowl, mix together the softened butter and cheese until well blended.
Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed.
Stir in cereal.
Divide the mixture into four parts, and roll into 6 inch long logs.
Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F (165 degrees C).
Unwrap the cheese logs, and slice into 1/4 inch thick rounds.
Place on an ungreased cookie sheet.
Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.","url":"https://recipe.bluelayer.org/recipe/24503/cheese-and-chive-crisps"},{"id":"24482","title":"Beef Jerky 2 Recipe","ingredients":"beef, grass-fed, ground, raw
sauce, worcestershire
soy sauce made from soy (tamari)
tomatoes, red, ripe, raw, year round average
vinegar, distilled
sugars, granulated
onions, raw
salt, table
spices, garlic powder","directions":"Servings: 12
Trim all visible fat from the meat and freeze till hard and solid sufficient to slice into thin strips.
Cut across the grain and make sure which the slices are as thin as you can make them, about 1/8 inch thick.
Cut slices into 1-inch- wide strips.
Arrange strips in a shallow baking pan.
Combine remaining ingredients and pour liquid over strips.
Chill overnight or possibly for at least 8 hrs.
Preheat oven to 140 degrees.
Remove meat from the marinade and place the strips on a cake rack over a cookie sheet in the oven.
Dry till strips will splinter on the edges-from 18-24 hrs.
Cold completely before wrapping lightly with plastic wrap.
Jerky will keep in a closely covered container for 2 4 weeks.
Or possibly...use your dehydrator according to manufacturer's recommendations.
Yield: 32 ounce.
Cost of Ingredients: $2.98 Comparable purchased product: Slim Jim, 1.42 ounce,","url":"https://recipe.bluelayer.org/recipe/24482/beef-jerky-2-recipe"},{"id":"24459","title":"Golden Graham Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Over low heat, melt white chocolate chips.
Stir in cereal, mixing thoroughly.
Spread on wax-paper lined cookie sheet.
Cool in refrigerator.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24459/golden-graham-candy"},{"id":"24439","title":"Oatmeal Raisin Cookies Without Sugar","ingredients":"oats
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
spices, cinnamon, ground
vanilla extract","directions":"Mix all ingredients together.
Drop by spoonful (24) on Pam sprayed cookie sheet.
Bake 15-20 minutes, Cool 1 minute, place on wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/24439/oatmeal-raisin-cookies-without-sugar"},{"id":"24430","title":"Anzac Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrups, corn, light
leavening agents, baking soda
water, bottled, generic","directions":"Mix first four ingredients.
Make a well in the center, add the butter and syrup.
Dissolve soda in water add to well and mix.
Drop by spoonfuls onto sheets lined with reynolds release foil.
I spray pam on the foil also.
Bake 350' 8-10 minutes.
Let set on pans a minute before removing to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/24430/anzac-cookies"},{"id":"24417","title":"Grandma Elsie's Potato Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
potatoes, raw, skin","directions":"preheat oven to 350
cream together margarine and sugar.
add vanilla.
stir in flour 1 cup at a time.
fold in crushed potato chips.
drop by the half tablespoon onto ungreased cookie sheet.
bake about 14 minutes.
bottoms should be a golden color.
and top peaks should be golden as well.
cool on wire racks.
enjoy!
makes about 70 .. 1\" cookies
tip.. do not use stale potato chips!
can be stored in an air tight container.
this is my grandma elsie's family recipe.. may she r.I.p.
she was always my favorite..","url":"https://recipe.bluelayer.org/recipe/24417/grandma-elsies-potato-chip-cookies"},{"id":"24409","title":"Toasted Snowballs With Honey","ingredients":"ice creams, vanilla
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey","directions":"About 30 minutes before serving, freeze scoops of ice cream shaped into balls.
Scoop out 4 portions, placing each scoop on a cookie sheet with about 2 inches between them.
Put the sheet of ice cream scoops in the freezer.
(Before you do, make sure there's enough room in the freezer).
Meanwhile, toast the coconut: Preheat the oven to 375 degrees.
Place a thin layer of the coconut on a cookie sheet and toast it in the oven.
Toast about 10 minutes or until it begins to turn light brown.
Spread the coconut in a shallow bowl.
When ready to serve the ice cream, lift off the snowballs with a large spoon and roll each, one at a time, in the toasted coconut.
Arrange on a small cookie sheet and freeze again about 10 minutes or more to resolidify.
Place 1 snowball in each serving bowl.
Drizzle with honey.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/24409/toasted-snowballs-with-honey"},{"id":"24406","title":"Rosemary Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
spices, oregano, dried
oil, olive, salad or cooking","directions":"Combine the warm water, yeast, and sugar in a medium bowl and let sit 10 minutes.
Combine 2 cups of flour, spices and olive oil in large bowl.
Once yeast mixture is bubbly/fluffy, add to flour mixture.
Stir until a sticky dough forms, then slowly add remaining flour (no more than 1/2 cup more) until a soft-dry dough forms.
Place in a greased bowl, cover and allow to rise for 45-60 minutes.
Once dough doubles in size, punch it down and pour onto floured surface.
Divide into 2 halves, knead each half 5-10 times and form into 2 loaves.
Place loaves on greased cookie sheet, cover and let rise for another 45-60 minutes.
Once loaves are doubled in size, brush (spray) with olive oil and sprinkle top with sea salt and rosemary.
Place in a 375 degrees F oven for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24406/rosemary-focaccia"},{"id":"24401","title":"Greek Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the yeast and sugar in a small bowl.
Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough.
You may need a bit more or less water depending on your flour.
Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat oven to 350 degrees.
Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4\" thickness.
Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
Bake longer for pita pockets.
Susie's note: Pitas should be white and soft.
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.","url":"https://recipe.bluelayer.org/recipe/24401/greek-pita-bread"},{"id":"24398","title":"Pistachio Crisps","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and salt while slowly adding the powdered sugar.
Add the nuts, vanilla and flour and mix until well blended.
On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter.
Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
Roll cookies in powdered sugar when they are still warm.
Let cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/24398/pistachio-crisps"},{"id":"24382","title":"Healthified Easy No-Yeast Thin Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Heat oven to 400F
In medium bowl, mix flour, baking powder and salt.
Stir in milk and oil until soft dough forms.
If dough is dry, stir in 1 to 2 tablespoons additional liquid.
On lightly floured surface, knead dough 10 times.
Shape dough into ball.
Cover with bowl; let stand 10 minutes.
Place dough on ungreased cookie sheet; flatten slightly.
Roll out to 12-inch round pizza pan.
Poke holes in the dough with a fork.
Bake 8 minutes at 400F, then put on the toppings and bake for another 20-25 minutes until they are cooked.","url":"https://recipe.bluelayer.org/recipe/24382/healthified-easy-no-yeast-thin-pizza-crust"},{"id":"24378","title":"Teatime Shortbread - Bon Appetit","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips, rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9 1/2-inch round, about 1/4 inch thick.
Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies.
Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/24378/teatime-shortbread-bon-appetit"},{"id":"24375","title":"Lemon Marinade for Chicken (Omac)","ingredients":"lemon juice, raw
oil, olive, salad or cooking
sugars, brown
spices, oregano, dried
spices, pepper, black
spices, garlic powder","directions":"Combine the lemon juice, olive oil, brown sugar, oregano, black pepper and garlic powder.
Add the meat and let marinate for several hours.
To freeze: Place in a large freezer bag, removing any air.
Lay the chicken flat and place on a cookie sheet flat in the freezer.
(by using this method of freezing, you can stack each package neatly).
To thaw; place the chicken in the fridge overnight ~ or ~ for a quick thaw, place the chicken in the sink, using tempid water and let thaw for about 25 - 30 minutes.
Once thawed, either use immediately or put back in the fridge until ready to use.","url":"https://recipe.bluelayer.org/recipe/24375/lemon-marinade-for-chicken-omac"},{"id":"24347","title":"Insanely Simple Danish (Gluten-Free)","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
sugars, powdered
water, bottled, generic
vanilla extract","directions":"glaze: Combine all and mix until smooth.
Preheat the oven to 450 degrees F.
Line a cookie sheet with parchment paper.
Combine pancake mix, butter, and sugar.
Mix until crumbly.
Stir in milk and blend until all combined.
Drop by rounded tablespoonfuls onto cookie sheet.
Place about 2 inches apart.
With back of teaspoon, make a shallow well in center of each.
Fill with jam.
Bake 10 minutes.
Let cool.
Drizzle with glaze.","url":"https://recipe.bluelayer.org/recipe/24347/insanely-simple-danish-gluten-free"},{"id":"24340","title":"Chocolate Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
candies, white chocolate
salt, table
sugars, brown
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched","directions":"Cream peanut butter (preferably peter pan honey roast), vanilla, peanut butter cups, butterfinger, 1/5 teaspoon salt, 1 tbsp sugar and set aside as peanut butter mixture.
Cream 1 stick butter, 1 cup brown sugar, 4 tbsp chocolate syrup, 3 ounces ground chocolate.
Stir 5 tbsp cocoa powder, 1 cup flour and 1/4 tsp baking powder into the creamed chocolate mixture.
Fold the chocolate cookie over the peanut butter, forming a chocolate crust with a peanut butter center.
Bake 350 degrees for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/24340/chocolate-peanut-butter-cookies"},{"id":"24336","title":"Almond Cookies (Massafan)","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Combine the almonds, sugar and 2 tablespoons rose water in a bowl.
Pinch enough of mixture to roll into ball slightly smaller than a walnut.
Using additional rose water shape balls into stars, pinching the points with fingers moistened with rose water.
Place one inch apart on greased cookie sheets.
Let stand at room temperature for three hours.
Bake at 375 degrees for 10 minutes, until cookies are set and faintly golden.","url":"https://recipe.bluelayer.org/recipe/24336/almond-cookies-massafan"},{"id":"24310","title":"Mini Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of your electric mixer (or with a hand mixer on a regular bowl), beat the butter until smooth and creamy.
Add sugar and vanilla.
With your mixer on slow speed, pour flour into the bowl until it mixes well.
Wrap the dough in plastic wrap and chill the dough for at least 2 hours or overnight.
On a lightly floured surface roll out the dough into 1/4 inch thick layer.
Cut into hearts or other shapes using a lightly floured cookie cutter.
Place parchment paper on baking sheet and transfer cookies to the baking sheet.
Chill cookies for at least 20 minutes.
(This will help the dough to become firm and helps maintain the shape of cookies while baking).
Heat the oven to 325 degree F .
Bake for 15-20 minutes or until cookies turn light brown.
Place chopped chocolate in a heat proof bowl set over simmering water.
Melt the chocolate and then remove from heat.
Dip half or one third of each cookie in chocolate mixture (as you desire).
Transfer cookies to cooling rack to dry or place on a parchment lined baking sheet.
Place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
Enjoy with cup of tea or hot chocolate or milk.","url":"https://recipe.bluelayer.org/recipe/24310/mini-shortbread"},{"id":"24297","title":"Children's Clay Christmas Ornaments Recipe","ingredients":"leavening agents, baking soda
water, bottled, generic
cornstarch","directions":"Mix cornstarch and soda, blending well.
Add in cool water and mix till smooth.
Boil 1 minute till it looks like mash potatoes.
Stir constantly.
Spoon onto bread board.
Cover with damp towel and allow to cold.
Knead the dough and roll out.
Use cookie cutters or possibly mold shapes by hand.
Dry till hard 1 to 2 days.
Paint ornaments with Tempra or possibly water colors.
Dry and clear shallac.
Press wire hanger into back before dough dries.","url":"https://recipe.bluelayer.org/recipe/24297/childrens-clay-christmas-ornaments-recipe"},{"id":"24296","title":"Easy Baking Powder Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat an oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, salt, and sugar in a bowl.
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Add milk a little at a time, stirring lightly between additions.
Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.","url":"https://recipe.bluelayer.org/recipe/24296/easy-baking-powder-drop-biscuits"},{"id":"24289","title":"Lebanese Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, powdered
spices, cinnamon, ground","directions":"Line cookie sheets with parchment paper, and heat oven to 375F.
Cream butter and sugar in a large bowl.
Add orange water and sifted flour, and stir until the mixture forms a thick dough.
Set aside.
To prepare the filling, combine the nuts, sugar and cinnamon in a small bowl.
Form 1 inch balls with the dough, and press the center to form a dent for the filling.
Fill each cookie with about a teaspoon of the filling, and place the cookies on the parchment.
Bake 15-20 minutes or until golden.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/24289/lebanese-walnut-cookies"},{"id":"24282","title":"Gooey Simply Spinach Artichoke Dip #5FIX","ingredients":"potatoes, raw, skin
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
cheese, cheddar","directions":"Preaheat oven to 375.
Bake Diced Potatoes on a non-stick cookie sheet for 15 minutes and then cool.
Thaw frozen spinach and drain excess moisture.
Soften cream cheese.
In a bowl mix spinach, cream cheese 1/2 shredded cheddar cheese, artichokes (adding enough of the marinating liquid from the jar to make consistancy creamy) and cooled potatoes.
Pour the dip into a non-stick 9x9 casserole dish and top with remaining 8 oz shredded cheddar cheese.
Bake for 25 minutes or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/24282/gooey-simply-spinach-artichoke-dip-5fix"},{"id":"24266","title":"Low-Fat Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
In a bowl, combine flour, baking powder, and salt.
Add yogurt and honey.
With a fork, \"cut in\" the yogurt and honey to the dry ingredients (like you would with buttter), and combine until crumbly.
Add milk and stir until the dough forms a ball.
Pat or roll the dough out to 1/2-1 inch thick (depending on how big you want your biscuits).
With a floured glass or circular cutter, cut dough into circles.
Place biscuits on a greased cookie sheet.
Bake for 10-12 minutes, or until lightly browned on top.
Enjoy with honey, butter, gravy, cheese or plain!
*** Another version of this biscuit (we call it \"The Breakfast Version\")***.
Add 1/2-3/4 cup of raisins
1 tablespoon cinnamon.
Serve with applesauce.","url":"https://recipe.bluelayer.org/recipe/24266/low-fat-homemade-biscuits"},{"id":"24260","title":"Chocolate No - Bake Cookies","ingredients":"sugars, granulated
butter, without salt
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Using a 6 quart pan, heat, stir, and melt sugar, butter, milk, and cocoa together.
Once blended, bring sugar, butter, milk, and cocoa to a full boil.
Boil for one minute starting \"the minute\" when bubbles roll across the top of the mixture.
After boiling for one minute, quickly stir in vanilla, peanut butter and oats.
Drop by spoonfuls onto waxed paper, parchment paper, or aluminum foil.
Work quickly as they set up fast.","url":"https://recipe.bluelayer.org/recipe/24260/chocolate-no-bake-cookies"},{"id":"24247","title":"BunnyLovingCook\"s Thin and Crispy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450.
Mix all ingredients.
Roll to 1/4 of an inch.
Cut with round cookie cutter.
Bake 8-12 minutes.","url":"https://recipe.bluelayer.org/recipe/24247/bunnylovingcook-s-thin-and-crispy-biscuits"},{"id":"24228","title":"Easy Microwave Fudge Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
vanilla extract","directions":"In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds.
Stir and microwave for 30-45 seconds more until melted.
Whisk together until smooth.
Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.
Immediately pour over cooled brownies, cake or bar cookies.
Spread quickly and smoothly.
Do not retouch, since the frosting hardens quickly.
Allow to set for one hour before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/24228/easy-microwave-fudge-frosting"},{"id":"24226","title":"Lowest Cal Chocolate Chip Cookies I Can Find","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
soymilk, original and vanilla, unfortified
vanilla extract
lemon juice, raw
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian","directions":"Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.
In a medium bowl, vigorously stir together the butter, sugar
Add the maple syrup, extract, lemon juice, and milk.
Gently fold in the flour, salt, baking powder, and chips (do not over mix!
).
Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.
Bake for 8-10 minutes of until golden.","url":"https://recipe.bluelayer.org/recipe/24226/lowest-cal-chocolate-chip-cookies-i-can-find"},{"id":"24215","title":"Egg Replacer","ingredients":"seeds, flaxseed
water, bottled, generic","directions":"Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way).
Mix the seeds and the water and cook on the stove until it gets all jelly-like.
Remove from heat and let cool before using in cookies, muffins, breads, etc.","url":"https://recipe.bluelayer.org/recipe/24215/egg-replacer"},{"id":"24205","title":"Venice High School Cherry Butter Cookies","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
cherries, sweet, raw","directions":"Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth.
Mix in salt, then stir in flour by hand until dough is stiff.
Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
Roll dough into ping pong sized balls, and place onto ungreased cookie sheets.
Press down balls with a fork to make a criss cross pattern on top.
Bake for 15 to 17 minutes in the preheated oven.
Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/24205/venice-high-school-cherry-butter-cookies"},{"id":"24204","title":"Candied Almonds","ingredients":"nuts, almonds
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic","directions":"Blanching Almonds:.
Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
Spread almonds in a single layer & let dry overnight.
Candying Almonds:.
Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
Heat sugar & water in heavy stainless steel frying pan over med high heat.
Cook to softball stage, 235 - 240F on candy thermometer.
Add almonds & stir, lower heat to med low, continue stirring nuts.
Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
If candy starts to harden, just flatten nuts out as best you can.
Let cool, then break apart any nuts that were stuck together.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24204/candied-almonds"},{"id":"24200","title":"Oatmeal Chocolate Chip Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
sugars, brown
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"(Use a funnel that has a 2-inch opening, to layer nicely in jar.)
With wire whisk, mix flour, baking powder, and baking soda.
Pour into jar, pack down level with heavy object.
Mix oatmeal in a blender.
Grate chocolate bar and mix into the oatmeal.
Pack on top of flour in jar.
Add white sugar and pack down.
Add brown sugar and pack down.
Layer chopped nuts on top of brown sugar.
Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C).
Spoon chocolate chips and nuts into small bowl, set aside.
Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well.
Add 1 egg and 1/2 teaspoon vanilla, mix well.
Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.
Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.
Bake for 8 to 10 minutes.
Makes 3 dozen.","url":"https://recipe.bluelayer.org/recipe/24200/oatmeal-chocolate-chip-cookies-in-a-jar"},{"id":"24152","title":"Vegan Jam Almond Cookies","ingredients":"nuts, almonds
rice flour, white, unenriched
salt, table
spices, cinnamon, ground
syrup, maple, canadian
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
jams and preserves, apricot","directions":"mix dry ingredients.
mix wet ingredients.
mix both mixtures.
flatten cookies onto a pan.
add a bit of jam on each cookie.
bake at 350 degrees for 15-20mins, until bottoms are lightly browned.
enjoy.","url":"https://recipe.bluelayer.org/recipe/24152/vegan-jam-almond-cookies"},{"id":"24145","title":"mini french bread loaves","ingredients":"water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"1 Mix yeast and sucanat in large bowl and stir in water until dissolved.
(If you're using honey or agave, I put it in the water then stir in the yeast).
2 Add salt then flour and mix until a soft, pliable dough forms, not too sticky.
3 Place on floured surface and knead for 6-8 minutes.
4 Place back in the bowl and cover with a kitchen towel.
5 Let rise for one hour or until doubled in size (I make this in my mixer so I just set it and leave it be for about 4-5 minutes and cover it) divide in half, roll each half into a rectangle then roll lengthwise to make a log shape, pinching the ends place on a pizza stone (or cookie sheets but pizza stone works best) and let rise for an additional 30 minutes.
cut slits into your loaves (about four) and brush an egg wash over it.
Bake at 375 for 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24145/mini-french-bread-loaves"},{"id":"24136","title":"Easy Icing","ingredients":"sugars, powdered
salt, table
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Blend sugar, salt and flavoring.
Add cream to make easy to spread.
If desired, tint with a few drops of food coloring.
Spread on cookies with small knife or spatula.","url":"https://recipe.bluelayer.org/recipe/24136/easy-icing"},{"id":"24132","title":"Martina Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
Beat butter in a large bowl until creamy and fluffy.
Mix flour, confectioners' sugar, and vanilla extract into the creamed butter to form a dough.
Roll dough into walnut-sized balls and arrange on the prepared baking sheet.
Press the dough balls with the bottom of a glass until dough is flattened to 1/2-inch thick.
Bake in the preheated oven until cookies are light brown, 10 to 13 minutes.","url":"https://recipe.bluelayer.org/recipe/24132/martina-cookies"},{"id":"24130","title":"Scottish Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F.
Cream butter and brown sugar.
Add 3 to 3 3/4 cups flour.
Mix well.
Sprinkle board with the remaining flour.
Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness.
Cut-out with cookie cutter.
Prick with fork and place on ungreased baking sheets.
Bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/24130/scottish-shortbread-cookies"},{"id":"24081","title":"Chocolate Peanut Crunch Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
ice creams, vanilla
ice creams, chocolate
cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"In a small saucepan, melt chocolate chips over low heat.
Stir in crushed cookie crumbs until coated.
Spread on waxed paper to cool.
Coarsely chop.
Spread vanilla ice cream into a 9-inch springform pan.
Sprinkle with 2 cups of the cookie mixture.
Freeze for 30 minutes.
Spread with chocolate ice cream.
Cover and freeze for 4 hours or until firm.
In a small bowl, beat cream until it begins to thicken.
Add confectioner's sugar and vanilla, and beat until stiff peaks form.
Carefully run knife around edge of pan to loose.
Remove sides of pan.
Spread whipped cream over top and sides of dessert.
Press remaining cookie crumbs into sides of dessert.
Freeze for 1 hour or until whipped cream is firm/set.
Remove from freezer 15 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/24081/chocolate-peanut-crunch-ice-cream-cake"},{"id":"24078","title":"Seed Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed","directions":"Cream together butter or margarine and sugar.
Add sifted dry ingredients and blend with fingers or a pastry blender.
Add water to make a stiff dough.
Divide into thirds.
Roll out one portion and sprinkle with sesame seeds.
Roll lightly to press seeds into dough and cut into shapes.
Do the same with the poppy and caraway seeds.
Place on a greased cookie sheet and bake in a 400 degree oven for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/24078/seed-cookies"},{"id":"24066","title":"Heidesand Cookies (German Sand Cookies)","ingredients":"butter, without salt
sugars, granulated
salt, table
beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For step-by-step photos, please click on the above Related Blog Post.
Place the butter in a sauce pan and melt.
It helps for this pan not to be a dark coated pan, as you cant really see the butter change color.
A stainless steel pan would work better.
Keep the melted butter at a simmer, stirring the foam away occasionally so you can see the bottom of the pan.
DO NOT WALK AWAY from the pan the darkening will happen pretty quickly!
As soon as the butter solids on the bottom turn a darkish golden brown, take the pan off the heat and pour the melted butter into a heavy glass dish.
Dont leave it in the saucepan as it might continue darkening the butter.
Let it cool at room temperature for 1 hour, then in the refrigerator for at least another hour or overnight.
Place the caramelized butter, sugar, salt and vanilla in a mixing bowl and beat (with the whisk attachment) on medium high for 2-3 minutes.
Add the flour and milk and combine the dough with the paddle attachment.
The consistency of the dough should be like fine, damp sand.
It should be crumbly, but when you pick some up and press between your fingers it will just hold together!
When thoroughly combined, empty the dough onto a sheet of aluminum foil, plastic wrap or parchment paper.
Form a log of about 2-2.5 inches in diameter.
Make it as even as possible.
Twist the ends of the paper and place the dough log in the refrigerator overnight.
The next day, take out the dough log about 15 minutes before you are planning on baking the cookies.
Preheat the oven to 320 F.
With a very sharp knife, make 1/4 inch slices and place on a cookie sheet.
You can put these relatively close together as they wont really rise.
If your log ended up a little messy and you like the cookies to be more uniform, just use a round cookie cutter to cut out rounds of the slices.
Bake for 10-12 minutes or until the edges of the cookies turn just golden brown.
Once done, take the cookie sheet out of the oven, but DO NOT touch them until they are cooled down completely.
They will totally fall apart when they are still warm but start to hold together quite nicely once they are cool!
They are best within the first 3 days of baking!
Not that they usually last any longer anyway!
Makes about 35 cookies.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24066/heidesand-cookies-german-sand-cookies"},{"id":"24055","title":"Beef Jerky Recipe","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
sauce, teriyaki, ready-to-serve
salt, table
spices, garlic powder
spices, pepper, black","directions":"To make meat easier to slice, place in freezer up to half hour.
Cut off all visible fat and slice with the grain, into slices about 1/4 inch thick.
Pour sauce and seasoning into mixing bowl, add in strips of meat and toss so which sauce thoroughly covers the meat.
Marinate at room temperature for about a half hour.
Place a wire rack on top of a cookie sheet; place meat on the rack meat slices may touch but shouldn't overlap.
Place the rack in a very slow oven (150 degrees) for 10 to 12 hrs perhaps overnight while you are sleeping.
Place cooking mitten or possibly dish towel in the oven door before closing to allow a crack of air so which the air will circulate.
The next morning, remove the meat and place in air tight containers.","url":"https://recipe.bluelayer.org/recipe/24055/beef-jerky-recipe"},{"id":"24045","title":"Peppermint Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate according to package directions.
Add 1/3 cup (80 ml) crushed candy canes and mix.
Pour onto a foil line large cookie sheet and spread into an even layer.
Drizzle semi-sweet chocolate on top in random pattern.
Sprinkle with remaining candy canes.
Let it set up in frige until firm - about 15 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24045/peppermint-bark-candy"},{"id":"24043","title":"Macadamia Ginger Crunch Drops","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, nutmeg, ground
oil, olive, salad or cooking
sugars, granulated
sugars, brown
beverages, almond milk, unsweetened, shelf stable
seeds, flaxseed
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
spices, ginger, ground","directions":"Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift flour, baking soda, salt and nutmeg in bowl.
In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
Fold in the flour and mix to moisten.
Before completely combined fold in the macadamia nuts and ginger.
Drop cookies in generous tablespoons about 2 inches apart.
Bake 14 minutes until edges begin to brown.
Cool and eat!","url":"https://recipe.bluelayer.org/recipe/24043/macadamia-ginger-crunch-drops"},{"id":"24030","title":"Wendy's Famous Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds
parsley, fresh
salt, table
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone.
It makes the moistest chicken salad.
).
While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
De-bone Chicken and remove skin and cartilage.
Place shredded/diced chicken meat in bowl.
In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
Toast Almonds for approximately 10 minutes (or until slightly golden.)
turning Almonds at least once in between.
**Keep a close eye on these while cooking, they can over cook very rapidly!
In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.
).
Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
Chill until ready to serve.
Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.","url":"https://recipe.bluelayer.org/recipe/24030/wendys-famous-chicken-salad"},{"id":"24020","title":"Butterscotch Crispies","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda
water, bottled, generic","directions":"In a KitchenAid stand up mixer or standard mixer combine (for KitchenAid use the \"stir\" feature) the brown sugar, flour, oats and salt.
Add the butter, vanilla extract, baking soda and hot water.
Increase the KA to Speed 2-3 and blend.
Place dough in a covered container and chill at least 1 hour.
(I will admit that the first time I only chilled the dough 35 minutes but the cookies turned out fine.
).
Preheat oven to 350 degrees.
Use a cookie scoop to shape the dough into walnut sized balls or shape dough by buttered hands and place on parchment-lined baking sheet.
Cover the bottom of a drinking glass with waxed paper and flatten the dough balls.
Bake for approximately 8-10 minutes.
Cookies will be *very soft*.
Remove pan from oven and set aside for 5 minutes.
Carefully remove cookies to a wire rack to cool for 10 minutes and crisp up.","url":"https://recipe.bluelayer.org/recipe/24020/butterscotch-crispies"},{"id":"23986","title":"Holiday Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Lightly spoon flour into measuring cup;level off.
In a 4-quart bowl, combine 1/2 each of the flour, sugar,baking powder, salt.
Using a fork or pastry blender, cut 1/2 of the butter into flour mixture until mixture resembles coarse crumbs.
Place in a large, tightly covered container.
Repeat with remaining half of ingredients.
Store in refrigerator or freezer.
Use within 4 weeks.
Measure by dipping cup into mix;level off.
Return unused mix to refrigerator or freezer.
*Allow measured mix to come to room temperature before adding ingredients to make any of the recipes in this collection.
Makes 22-23 cups cookie mix.
\"TIP\".
To prepare cookie mix in food processor, place 1/4 of each ingredient in food processor bowl with metal blade.
Process until mixture resembles coarse crumbs.
Place in tightly covered container.
Repeat with remaining ingredients.
If desired, recipe can be cut in half.
Makes 11-12 cups cookie crumbs.","url":"https://recipe.bluelayer.org/recipe/23986/holiday-cookie-mix"},{"id":"23966","title":"Chai Spice Mix for Baking","ingredients":"spices, ginger, ground
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground","directions":"Mix all the ingredients together in a small bowl.
Store in an airtight container or glass jar with a tight-fitting lid.
Add a teaspoon or so to the dry ingredients of cookies, cakes, or muffins, or sprinkle on plain Greek yogurt with a drizzle of honey.
Note: You may increase or decrease the quantities as desired when making this mix.
The basic ratio is 2 parts ginger, 1 part cinnamon, 1/2 part cardamom and 1/4 part cloves.","url":"https://recipe.bluelayer.org/recipe/23966/chai-spice-mix-for-baking"},{"id":"23965","title":"Mexican Wedding Cookies (Williams-Sonoma)","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
nuts, almonds","directions":"In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
Add 1/2 cup of the powdered sugar and continue beating until light and fluffy.
Add the vanilla and salt and beat on low speed until blended.
Sift the powder and cinnamon together onto a sheet of waxed paper.
Add the flour mixture to the butter mixture on low speed or stir with a wooden spoon just until blended.
Stir in the almonds.
Cover and refrigerate until dough is chilled, but not hard and is no longer sticky to the touch, about 15 minutes.
Preheat the oven to 350 degrees.
Have ready 2 ungreased baking sheets.
Sift the remaining 3/4 cup powdered sugar into a shallow bowl.
Shape the dough into 1-inch balls.
Place about 1 inch apart on the baking sheets.
Bake the cookies until just golden on the bottom, 10-12 minutes.
Let the cookies cook on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar.
Let cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/23965/mexican-wedding-cookies-williams-sonoma"},{"id":"23935","title":"Grandmas Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, sugar and flour.
With a wooden spoon, blend in butter until a soft, smooth dough forms.
Shape into 1-inch (2.5 cm) balls.
If dough is too soft to handle, cover and chill for 30 to 60 minutes.
Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.
Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.
Cool on wire rack.
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Curve into crescent shapes.
When baked and cooled, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/23935/grandmas-shortbread-cookies"},{"id":"23926","title":"Peanut Butter Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed
water, bottled, generic
peanut butter, smooth style, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
Combine wheat flour, spelt flour, oats, and flax seeds in large bowl.
Stir in water and peanut butter.
Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky.
Roll out dough to 1/4 inch thick.
Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.
Bake 40 minutes.
Turn oven off; leave biscuits in oven until completely cool.","url":"https://recipe.bluelayer.org/recipe/23926/peanut-butter-dog-biscuits"},{"id":"23918","title":"Connie's Granola","ingredients":"oats
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Melt oil, honey and water in a small saucepan.
In a large bowl combine with dry ingredients.
Spread on cookie sheets
Bake at 300 degrees until lightly browned about 15 -20 minute.","url":"https://recipe.bluelayer.org/recipe/23918/connies-granola"},{"id":"23905","title":"Buttered Honey Nuts Recipe","ingredients":"nuts, walnuts, english
butter, without salt
honey","directions":"Spread nuts on a cookie sheet.
Bake at 300-F for 15 min.
Mix butter and honey; pour over nuts.
Stir till nuts are completely coated with the mix.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/23905/buttered-honey-nuts-recipe"},{"id":"23896","title":"Dump Granola","ingredients":"oil, olive, salad or cooking
peanut butter, smooth style, without salt
water, bottled, generic
sugars, granulated
molasses
salt, table
spices, cinnamon, ground
oats
wheat germ, crude","directions":"Mix sugar with boiling water and let sit for 5 minutes.
Mix in other'wet ingredients' and spices.
Toss in dry ingredients and spread mixture on cookie sheets.
Bake at 275 for 1 1/2 to 2 1/2 hours until golden and dry.
Cool and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/23896/dump-granola"},{"id":"23895","title":"Banana Nut Breakfast Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sweetener, syrup, agave
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
spices, cinnamon, ground
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
bananas, raw
nuts, almonds","directions":"Combine first 8 ingredients in large mixing bowl.
In a small bowl mix together the flour, baking powder and baking soda; Add to the wet mixture.
Stir in rolled oats, then banana and almonds.
Drop onto lightly greased baking sheet pressing dough down a bit so the centers will cook properly.
Bake 350 for 8-12 minutes when just firm to the touch.
Cool on cookie sheet.","url":"https://recipe.bluelayer.org/recipe/23895/banana-nut-breakfast-cookies"},{"id":"23886","title":"Pepparkakor","ingredients":"syrup, maple, canadian
sugars, granulated
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Stir the syrup with sugar, spices and margarine until well mixed.
Whip the cream till frothy and stir into the batter, a little at a time.
Dissolve the baking soda in a little water and add together with part of the flour.
Cover the dough which should be quite firm, let stand until the following day.
Knead the dough, adding the remaining flour.
Roll out a small part and bake a test cookie in 350 degree oven.
Bake about 10-15 minutes or until done.
If the cookie spreads, add a little more flour to the dough.
Roll out the dough and cut with cookie cutters.
You can cut the cookies into any shape you want.
Let the cookies cool on the cookie sheet after baking.
The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.","url":"https://recipe.bluelayer.org/recipe/23886/pepparkakor"},{"id":"23885","title":"Unleavened Bread","ingredients":"wheat flours, bread, unenriched
wheat germ, crude
oil, corn, peanut, and olive
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Measure and mix flour and wheatgerm.
Measure and add three liquids.
Stir throughly till mixture comes away from sides of the bowl.
Form into two balls.
You can hold, refrigerate, or freeze the dough for later.
Flatten balls on a cookie sheet or baking pan.
Stone or non-stick surfaces work well.
If not \"unstick\"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
Bake for 20 minutes.
Let cool several minutes--bread will be very hot.","url":"https://recipe.bluelayer.org/recipe/23885/unleavened-bread"},{"id":"23853","title":"Honey and cinammon spelt cookies","ingredients":"wheat flour, white, all-purpose, unenriched
honey
oil, olive, salad or cooking
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven at 175 for fan assisted or 185 for non fan.
Mix in a bowl the spelt flour with the baking powder and the cinammon.
Make a hole in the middle and add the honey and the sunflower oil.
With the use of a wooden spoon mix all the ingredients together.
Once all ingredients are blended together you can use a tablespoon or your hands to shape twelve cookies approximately.
They may look small but they will increase in size when baked.
Baked them for 12 minutes approxand leave them to cool.","url":"https://recipe.bluelayer.org/recipe/23853/honey-and-cinammon-spelt-cookies"},{"id":"23848","title":"Chocolate Toffee Crunchies","ingredients":"cookies, vanilla wafers, lower fat
sugars, brown
butter, without salt
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Combine crumbs, brown sugar and butter.
Press into an ungreased 13 x 9 x 2 inch baking pan.
Bake at 350 for 8-10 minutes or until lightly browned.
In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute.
Pour evenly over crust.
Bake at 350 for 10 minutes.
Remove from oven; let stand for 2 minutes.
Sprinkle with chocolate chips; let stand until chocolate is melted.
Spread evenly over the top; sprinkle with pecans.
Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/23848/chocolate-toffee-crunchies"},{"id":"23843","title":"Basic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 degress.
Mix the flour, baking powder, and salt in a bowl.
Using a fork, add the softened butter till the mixture resembles course crumbs.
Stir in the milk.
Knead on a floured surface untill dough no longer sticks to your hands.
Roll out until about 1/2 an inch thick.
Use a floured glass or cookie cutter, cut dough into circles about 1 1/2 inches wide.
Bake for 10 minutes or untill golden on the edges.","url":"https://recipe.bluelayer.org/recipe/23843/basic-biscuits"},{"id":"23836","title":"Vanilla Wafer Pie Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, granulated","directions":"Blend crumbs, butter and sugar thoroughly.
Pour into 9\" pie plate; press down firmly into bottom and sides with the bottom of a glass.
Bake in preheated 375F oven for 5 minutes.
Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.","url":"https://recipe.bluelayer.org/recipe/23836/vanilla-wafer-pie-crust"},{"id":"23798","title":"Grandpaw's Granola","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
salt, table
vanilla extract
oil, corn, peanut, and olive
honey","directions":"Mix the dry ingredients together in one huge or two normal mixing bowls.
Mix the liquid ingredients in a separate bowl, stirring vigorously until they become well-blended.
Quickly, while still blended, stir the liquid into the dry ingredients until every morsel has been evenly moistened.
Preheat oven to 350F.
Spread the completed mixture in a 1/2-inch layer on three heavy, ungreased cookie-sheets and slide into hot oven.
Allow 20 minutes basic cooking time with one turning-over of the cereal after first 10 minutes.
After the first 20 minutes, turn granola again and return to oven at 250 deg F rechecking at 10 minute intervals turning with every recheck until showing signs of browning throughout.
Cooking will continue after removing from oven.
Cool, crumble and store refrigerated in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/23798/grandpaws-granola"},{"id":"23779","title":"Dried Cranberry Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 325F with rack in center.
Put butter, sugar, vanilla, flour, and salt, in large mixing bowl.
Stir together by hand until combined, but not creamy.
Stir in dried cranberries.
Press dough evenly into 8\" square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool in pan on wire rack about 20 minutes.
Run knife around edges to loosen from pan and move to work surface, right side up.
Cut out using cookie cutter, or cut in to squares using knife.","url":"https://recipe.bluelayer.org/recipe/23779/dried-cranberry-shortbread"},{"id":"23763","title":"Basic Dough for Cookies or Any Other Dish","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
orange juice, raw","directions":"mix flour and butter together to coarse pea size pieces.
add orange juice.
mix till incorporated.
may need to add a bit more orange juice to have a nice dough.
can divide dough into sections, can bag and freeze, roll out and make various cookies,pastries, pie crusts etc.
use your imagination.","url":"https://recipe.bluelayer.org/recipe/23763/basic-dough-for-cookies-or-any-other-dish"},{"id":"23762","title":"Buttermilk Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
Melt butter in the microwave.
In a large bowl, combine the warm melted butter with the cocoa powder.
Whisk until smooth.
Whisk in sugar, vanilla extra, and buttermilk.
Gradually stir in the flour mixture until no streaks of flour remain.
Stir in chocolate chips.
Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
Bake 10-12 minutes until cookies are set around the edges.
Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/23762/buttermilk-chocolate-cookies"},{"id":"23743","title":"Snickerdoodle cookie dip","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, powdered
sugars, brown
spices, cinnamon, ground","directions":"Mix cream cheese and butter then add other ingredients keep cold","url":"https://recipe.bluelayer.org/recipe/23743/snickerdoodle-cookie-dip"},{"id":"23742","title":"Fat Free Sugar Cookies That Work!","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
vanilla extract
butter, without salt","directions":"Preheat oven to 450F.
combine the flour, baking soda, cream of tartar, and salt in a large bowl.
mix throughly with a fork, slightly fluffing the flour to create mild pockets of air in the mixture.
Add Splenda and mix again.
Add buttermilk (1 tbs at a time), fat free plain yogurt, vanilla and butter flavoring.
SOFTLY AND GENTLY mix with a spoon and incorporating all the ingredients together until everything is mixed.
bake for about 15-20 minutes until the bottoms are browned (but not burnt) and they look done.
(I have a convection oven so times may vary).
Note: DO NOT OVER MIX, however do not undermix.
I do not know the outcome that this may have, but I have a feeling that it isn't very good!","url":"https://recipe.bluelayer.org/recipe/23742/fat-free-sugar-cookies-that-work"},{"id":"23740","title":"Sweet Filo Cigars","ingredients":"phyllo dough
nuts, almonds
sugars, granulated
spices, cardamom
water, bottled, generic
butter, without salt","directions":"Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
Preheat the oven to 400*F.
Pulse the almonds in a food processor.
You want to end up with a light powder.
You could also chop them finely by hand or grind in a hand cranked grinder.
Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
Unroll the filo and cut it crosswise into strips 5-7\" wide.
Stack the strips in a pile and cover with a barely damp towel.
Place a piece of pastry on the table, heap 2 tbls.
almond mixtue at one end, then fold over the outer edges and roll it up.
Brush the surface with butter.
Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
2nd version:.
For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls.
of the almond mixture over the entire surface of each filo strip.
Fold in the long edges by 1/2\" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable.
Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.","url":"https://recipe.bluelayer.org/recipe/23740/sweet-filo-cigars"},{"id":"23737","title":"Almond Paste","ingredients":"nuts, almonds
lemon juice, raw
water, bottled, generic
sugars, granulated","directions":"Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender.
Add lemon juice.
Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball.
Add to ground almonds.
Mix well.
When cool enough to handle, knead until smooth.
Cool.
Pack in a jar, cover & store in refrigerator for at least 1 week to ripen.
Makes about 2 pounds.
NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle.
Use in cookies, coffee cakes or in other pastries and desserts.","url":"https://recipe.bluelayer.org/recipe/23737/almond-paste"},{"id":"23733","title":"Home-Made Hot Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
spices, pepper, red or cayenne
butter, without salt","directions":"Cut wings at all joints.
Discard wing tips.
Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375F (190C) for 8 to 10 minutes or until crispy.
OVEN: Spread wings in single layer on cookie sheet.
Bake at 450 F for 25 mins.
Melt butter in sauce pan.
Add hot sauce and stir well.
Place cooked wings in covered bowl.
Pour sauce over wings.
Place lid on bowl and bowl.
Place on plate covered with paper towel.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/23733/home-made-hot-wings"},{"id":"23732","title":"Sand Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F. Melt and brown butter, then cool.
Mix sugar, vanilla and baking powder.
Add butter to the mix and whip.
Add flour and stir carefully.
Shape the dough into mini quenelles with 2 teaspoons.
Place on a tray covered with baking paper.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/23732/sand-cookies"},{"id":"23731","title":"Rum Raisin Shortbread","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, powdered
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants in an airtight container; let sit at room temperature overnight.
Drain; reserving 2 tablespoons rum.
Put butter, confectioners sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment.
Beat until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum.
Beat well, scraping down the sides of the bowl as necessary.
Reduce speed to low.
Add flour, coconut, and salt, and beat for 3 minutes.
Stir in currants by hand.
Divide dough in half and form each into a log about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F.
Remove dough from parchment; slice into 1/4-inch-thick rounds.
Place on parchment paperlined baking sheets, spacing about 1 inch apart.
Bake until pale golden, about 20 minutes, rotating sheets halfway through.
Transfer to wire racks to cool completely.
Cookies can be stored in airtight containers at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23731/rum-raisin-shortbread"},{"id":"23714","title":"Vegan Peanut Butter Chocolate Chip Oatmeal Cookies","ingredients":"peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
oil, olive, salad or cooking
sugars, brown
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees.
In a large mixing bowl, stir together first five ingredients.
In a small bowl, thoroughly stir together flour, soda and salt.
Stir into batter.
Stir in oats and chocolate chips.
Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
Bake for 10 minutes or until set.
Remove sheet from oven and let cool on tray for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/23714/vegan-peanut-butter-chocolate-chip-oatmeal-cookies"},{"id":"23704","title":"Ezee Anzac Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Mix together flour, sugar, coconut and rolled oats.
Melt butter and golden syrup.
Dissolve baking soda in the boiling water and add to butter and golden syrup.
Stir butter mixture into the dry ingredients.
Place level tablespoonfuls of mixture onto cold greased trays.
Bake at 180 degrees Celsius for about 15 minutes or until golden.
Makes 20.","url":"https://recipe.bluelayer.org/recipe/23704/ezee-anzac-cookies"},{"id":"23700","title":"Cinnamon-Curry Pecans","ingredients":"water, bottled, generic
sugars, granulated
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, curry powder
nuts, pecans","directions":"Bring water and sugar to a boil in a saucepan over medium-high heat.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes.
Lightly oil a baking sheet.
Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder.
Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture.
Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes.
Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.","url":"https://recipe.bluelayer.org/recipe/23700/cinnamon-curry-pecans"},{"id":"23696","title":"Rugula","ingredients":"cream, sour, cultured
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
nuts, pecans
spices, cinnamon, ground","directions":"Mix dough first 4 ingredients and roll into about 8 small balls, refrigerate overnight.
Next day, preheat oven to 375, take out one ball at a time, keep remainer in refrigerator, roll out dough on floured surface.
cut into triangles add small amount of sugar and nut mixture, roll up like crescents.
bake on ungreased cookie sheet about 20 minutes.
add touch confectioners sugar for garnish.
freezes great!","url":"https://recipe.bluelayer.org/recipe/23696/rugula"},{"id":"23665","title":"Cherry Almond Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract","directions":"Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, oats, almonds, baking powder, salt, cinnamon, and cherries.
Set aside.
In another bowl, whisk the coconut oil, maple syrup, and vanilla together.
Add the wet ingredients to the dry ingredients and mix until well combined.
Drop cookies by rounded tablespoonfuls on a baking sheet fitted with a silicone baking mat.
Bake for 8 minutes until just set.
They will still feel soft, and that is good.
Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Recipe adapted from the fabulous Joy the Baker.","url":"https://recipe.bluelayer.org/recipe/23665/cherry-almond-cookies"},{"id":"23660","title":"Macadamia Nut Crisps","ingredients":"butter, without salt
sugars, granulated
nuts, macadamia nuts, raw
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Beat the butter and sugar until fluffy.
Coarsely grind the nuts (I usually do this by placing in a zip bag and pounding them with a meat tenderizer).
Add to the sugar mixture and mix.
Stir in flour and blend.
Spoon heaping tablespoons of the mixture onto a lightly greased cookie sheet.
Flatten slightly with a fork and sprinkle each with some coconut.
Bake at 350 F for fifteen minutes, or until lightly brown around the edges.
Let rest on the cookie sheet for 5 minutes before removing to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/23660/macadamia-nut-crisps"},{"id":"23650","title":"St. Patrick's Shamrock Cookies","ingredients":"sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat oven to 325F
In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
Stir in vanilla.
Add flour and salt to the butter and blend well.
With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
Re-roll scraps.
Sprinkle green sugar crystals on each cookie.
Bake 20 to 25 minutes, until cookies are pale golden, not brown.
Let stand 2 minutes.
Remove to a rack and let cool completely.","url":"https://recipe.bluelayer.org/recipe/23650/st-patricks-shamrock-cookies"},{"id":"23646","title":"Molasses Cookies VI","ingredients":"butter, without salt
molasses
cream, sour, cultured
sugars, brown
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground","directions":"Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets.
In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended.
Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture.
Dough will be very stiff when complete.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 1/2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cookies can be iced, when cooled, with any standard icing recipe.","url":"https://recipe.bluelayer.org/recipe/23646/molasses-cookies-vi"},{"id":"23645","title":"Glazed Nuts","ingredients":"nuts, pecans
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
sugars, granulated","directions":"Combine margarine and corn syrup and heat to boil.
Put nuts on a cookie sheet.
Put in 250 degrees oven for 5 minutes.
Take out of oven, then pour the boiled syrup mixture over nuts and mix well so they are coated all over with the syrup.
Spread out on the cookie sheet.
Bake in a 250 degrees oven for 1 hour, turning once in a while.
Take out of oven; sprinkle 1/4 cup sugar over the nuts.
Mix well; store in covered container.","url":"https://recipe.bluelayer.org/recipe/23645/glazed-nuts"},{"id":"23639","title":"Chocolate Sunflower Seeds","ingredients":"seeds, sunflower seed kernels, dried
sugars, granulated
cocoa, dry powder, unsweetened
oil, canola","directions":"Put the sunflower seeds in a bowl, and sprinkle the sugar and cocoa powder over them but don't mix yet.
Add the oil and stir with a large fork or whisk until the seeds are fully coated with the chocolate-y mixture.
Spread onto a cookie sheet and bake at 300F for 20-25 minutes or until desired crunchiness is reached (careful not to burn though!
).
Let cool before storing, will keep for about 1-2 weeks.","url":"https://recipe.bluelayer.org/recipe/23639/chocolate-sunflower-seeds"},{"id":"23635","title":"Plain Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
butter, salted","directions":"Bring the butter to room temperature.
When it has softened, add the sugar.
Mix with a whisk until it becomes white.
Add sifted flour in 2 batches and fold in briskly until it is no longer floury.
For icebox cookies, use plastic wrap to form the dough into squares and leave in the freezer for over 30 minutes to harden.
If you are using a cookie cutter, wrap the dough and leave it in the fridge for an hour so the flavours blend.
Then, microwave it for 20 seconds and it will be easy to roll.
For icebox cookies, after Step 4, cut the dough into 4 mm slices and bake in a 355F/180C oven for 13-15 minutes.
Done!
Shape them into any shape you prefer.","url":"https://recipe.bluelayer.org/recipe/23635/plain-cookies"},{"id":"23631","title":"Melting Moments","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
cornstarch","directions":"Set oven at 325 degrees.
Cream butter with beater; add cornstarch, icing sugar and flour.
Whip until creamy.
Drop on cookie sheet.
Trim with cherries.
Bake 12 -8 minutes.
Yield depends on size of cookies.","url":"https://recipe.bluelayer.org/recipe/23631/melting-moments"},{"id":"23625","title":"Foolproof Flaky Butter Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, sour, cultured","directions":"To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix.
Add the butter and process until the mixture resembles a coarse meal.
Put the work bowl in the refrigerator to chill for 15 minutes.
Add the sour cream to the flour mixture and process until the dough comes together in the bowl.
Gather the dough into a ball and knead it several times on a lightly floured surface.
Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder.
Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal.
Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal.
Chill the dough in the refrigerator for 15 minutes.
Add the sour cream and blend it in with the pastry cutter or a fork.
Knead and squeeze the dough 7 or 8 times to incorporate any loose bits.
Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap.
Refrigerate at least 30 minutes before rolling.
You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze.
There is no need to defrost them before baking.
To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling.
Sprinkle the work surface lightly and evenly with a little flour.
Rub the rolling pin with flour as well.
Place the dough in the middle of the work surface.
Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments.
Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking.
Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch.
If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal.
Dust lightly with flour if the surface of the dough is sticky.
The dough is ready to use in a tart or to cut out.
To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie.
Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/23625/foolproof-flaky-butter-pastry"},{"id":"23612","title":"Vegan Old-Fashioned Soft Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground
salt, table
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
pumpkin, raw
vanilla extract","directions":"***Decided not to share recipe***.
PREHEAT oven to 350 degrees F.
Grease baking sheets.
COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
Beat in pumpkin, applesauce and vanilla extract until smooth.
Gradually beat in flour mixture.
Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm.
Cool on baking sheets for 2 minutes;.
remove to wire racks to cool completely.
Drizzle glaze over cookies.
FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/23612/vegan-old-fashioned-soft-pumpkin-cookies"},{"id":"23595","title":"Diabetic Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream butter with sugar in mixing bowl til soft and fluffy.
Stir in rice flour and all purpose flour until blended.
Roll on lightly floured board.
Cut into 1 1/2\" rounds.
Place on ungreased cookie sheets.
Prick with a fork (to form design if desired).
Bake 325F 25 mins til golden.","url":"https://recipe.bluelayer.org/recipe/23595/diabetic-shortbread"},{"id":"23581","title":"Not Your Usual Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
pretzels, soft, unsalted
oil, corn, peanut, and olive
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"In a large bowl, mix all but oil and ranch mix.
Toss.
In a small bowl stir together oil and dressing mix.
Toss all.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/23581/not-your-usual-party-mix"},{"id":"23579","title":"Orange-Scented Almond Cookies: Amygdalota me Orange","ingredients":"nuts, almonds
sugars, powdered
water, bottled, generic
orange juice, raw","directions":"Grind the almonds in a food processor until ground fine.
Add in 2 1/2 cups of sugar.
Put the almond mixture into a small saucepan on medium high heat.
Add in the liquids and simmer until sugar is dissolved.
Put aside to cool.
Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice.
Dredge each cookie in confectioners or granulated sugar to coat.
Wrap individually in cellophane or place in a box with a lid.
Let stand for at least 3 days before serving.","url":"https://recipe.bluelayer.org/recipe/23579/orange-scented-almond-cookies-amygdalota-me-orange"},{"id":"23571","title":"Ibby's Metaphysical English Toffee","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 350 degrees, using the middle rack.
Line a 10-inch by 15-inch jelly roll pan with foil.
(You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
Line the pan completely with crackers, salt side up.
Cover the whole bottom.
Set aside.
Combine the butter and brown sugar in a saucepan.
Bring to a boil over medium high heat, stirring constantly.
Boil for exactly 5 minutes, stirring constantly.
If it sputters, reduce the heat.
If it stops boiling, reduce the heat.
NEVER STOP STIRRING.
Pour the mixture over the crackers as evenly as possible.
Slide the pan into the oven.
Bake at 350 degrees for 10 minutes.
Remove pan and sprinkle with chocolate chips.
After a minute or two of melting, spread the chips with a spatula.
Sprinkle chopped pecans over the top and refrigerate.
When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.","url":"https://recipe.bluelayer.org/recipe/23571/ibbys-metaphysical-english-toffee"},{"id":"23541","title":"Nougatine Cones","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched","directions":"Adjust rack to lower third of oven and preheat oven to 350 degrees F. Unwrap an end of a chilled stick of unsalted butter and rub it over two large cool Teflon-coated baking sheets to apply a very thin film of fat.
Put the butter, com syrup, and sugar in a 1-quart heavy-bottomed saucepan.
Stir over low heat until the butter is melted.
Remove from heat, and stir in the nuts and flour.
Drop five or six 1/2 teaspoonsful of batter 1 1/2 inches apart on each baking sheet.
A quick and easy method is to pipe the soft dough from a 14-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6).
Bake, one sheet at a time, for 6 to 7 minutes, or until golden brown.
While baking, the cookies bubble; a clue that they are finished baking is when the bubbling subsides.
Place baking sheet on a wire rack to cool for just 15 seconds.
With a metal spatula, lift one wafer at a time and roll it around a wooden cone to shape the cookie while it is still flexible.
Remove cone from the form, and place it on a wire rack to cool; continue rolling the remaining cookies.
Repeat the baking and shaping process with the remaining batter.
When the cookies are cool and firm, stack them in an airtight metal container and store at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23541/nougatine-cones"},{"id":"23504","title":"Simple Everything Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
cookies, graham crackers, plain or honey, lowfat","directions":"Preheat oven to 400 degree's Fahrenheit.
Prepare a cookie sheet by covering with foil and spraying with cooking spray (e.g.
Pam).
Crush crackers into crumbs (I use the pulse setting in my blender to crush the crackers to a bread crumb consistency).
Makes about 2 cups of crushed crackers.
Place mayonnaise in one bowl.
Place crushed crackers in another bowl.
Dip chicken tender in mayonnaise (covering with thin layer of mayonnaise), and then dip chicken in crackers until covered with crackers.
Place chicken in prepared cookie sheet.
Repeat process for all chicken tenders.
Bake for 15-20 minutes, until chicken is cooked.","url":"https://recipe.bluelayer.org/recipe/23504/simple-everything-chicken-tenders"},{"id":"23500","title":"Pecan Potato Chip Crunchies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
oat bran, raw
potatoes, raw, skin
nuts, pecans","directions":"Crush potato chips down to 1/2 cup in a plastic bag with rolling pin.
In a medium bowl cream butter, sugar and vanilla until light and fluffy.
Stir in flour, oat bran, potato chips and pecans until well mixed.
Drop dough by teaspoonfuls onto an ungreased cookie sheet.
Flatten slightly with a floured fork.
Bake in 350 oven for 8-12 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/23500/pecan-potato-chip-crunchies"},{"id":"23490","title":"Autumn Spiced Caramel Corn with Candy Drizzle","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, salted
sugars, brown
syrups, corn, light
molasses
pumpkin, raw
vanilla extract
leavening agents, baking soda
nuts, pecans
cookies, vanilla wafers, lower fat","directions":"Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
Pour popped popcorn into an extra large bowl.
In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice.
Bring mixture to a boil.
Boil for 4 minutes without stirring.
Remove pan from heat and stir in vanilla and baking soda.
Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn.
If desired, stir in pecans.
Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula.
Bake in preheated oven for 30 minutes, stirring every 10 minutes.
Allow caramel corn to cool completely.
Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn.
Allow candy coating to set and break caramel corn into pieces before serving.","url":"https://recipe.bluelayer.org/recipe/23490/autumn-spiced-caramel-corn-with-candy-drizzle"},{"id":"23481","title":"Best Ever Anzac Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
seeds, sunflower seed kernels, dried
raisins, seeded
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 150 degrees celcius, and line two trays with baking paper.
Mix oats, flour, coconut, sugar, sunflower seeds and raisins together in a bowl.
Melt butter and golden syrup together.
Mix soda with the water and add to the melted butter and syrup.
Add wet ingredients to dry ingredients and combine.
Place tablespoonfuls of mixture on trays and just slightly flatten the tops with a spatula.
Bake for 25 - 30 minutes, till done.
Loosen while warm, cool on trays.","url":"https://recipe.bluelayer.org/recipe/23481/best-ever-anzac-cookies"},{"id":"23458","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Lightly grease a cookie sheet and set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil: sugar, salt, corn syrup, and water.
Keep stirring until sugar is dissolved, then stir in peanuts.
Set a candy thermometer in place and stir frequently until temperature reaches 300F.
Immediately remove from heat and stir in butter and baking soda.
Pour onto cookie sheet.
Using two forks, lift and pull the peanut mixture to form a rectangle about 14x12 inches.
Let cool completely, then snap into pieces.","url":"https://recipe.bluelayer.org/recipe/23458/peanut-brittle"},{"id":"23434","title":"Maple Vanilla Cashew Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
raisins, seeded
cranberry juice, unsweetened","directions":"Preheat oven to 300 degrees.
In a large mixing bowl, combine oats, puffed rice, cashews, coconut oil, maple syrup, and vanilla extract.
Spread mixture into large glass pyrex dish or large cookie sheet.
Cook for 60 minutes, stirring mixture every 15 minutes.
At the 45 minute mark, mix in raisins and dried cranberries.
Let cool thoroughly before storing in containers.
Enjoy with fresh fruit and homemade almond milk or rice milk!","url":"https://recipe.bluelayer.org/recipe/23434/maple-vanilla-cashew-granola"},{"id":"23430","title":"Light Crispy Snowball Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
nuts, almonds
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, powdered","directions":"Measure all ingredients.
Leave butter at room temperature to soften.
You can use caster sugar as well.
Combine cake flour and almond flour and sift.
If it takes time for the butter to soften, cut it into small pieces and microwave.
However, be careful not to melt it.
Stir butter with a whisk until it becomes creamy.
Add sugar and salt and continue mixing.
Pour in milk gradually while mixing.
Make sure the milk is not too cold or the butter will become hard.
Mix until it becomes a smooth, creamy consistency.
Add the sifted flour and almond flour.
Combine with a rubber spatula.
If it looks too hard to mix all at once, you can divide the flour into two to three portions.
Avoid kneading the mixture with hands as this changes crispness and texture.
Bring the mixture together.
Put into a plastic bag and chill in the fridge for approx.
30 minutes.
Preheat oven to 200C.
Shape 10g portions of the mixture into balls about 2cm in diameter.
Turn oven down to 170C and bake for 25 minutes.
Once baked, roll onto powedered sugar to coat while they are still hot.
Alternatively you can put the cookies into a plastic bag together with the powdered sugar and shake to coat.
They are finished.
They are nice, crispy snowball and crumble easily.
You can also sift the powdered sugar to coat instead of rolling.
If you don't use the powdered sugar at the end, then increase sugar amount to 30 ~ 40 g.","url":"https://recipe.bluelayer.org/recipe/23430/light-crispy-snowball-cookies"},{"id":"23421","title":"Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
butter, without salt
cream, fluid, heavy whipping
syrups, corn, light
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,","directions":"Position the racks in the lower and upper thirds of the oven and preheat the oven to 375F.
Line two baking sheets with Silpats or parchment paper.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats.
Set aside.
In a large bowl, combine the butter, cream, corn syrup, vanilla, and rum.
Stir until smooth.
Slowly add the dry ingredients, stirring to combine.
Drop about 3/4 of a teaspoon of the batter onto the prepared baking sheets.
Make the cookies as close in size as possible.
Place only 12 cookies on each baking sheet (four rows of three), as they will spread considerably.
Bake the cookies for 8 to 10 minutes, rotating once halfway through baking.
Remove from the oven and let stand on the sheets for 1 to 2 minutes.
If any of the cookies have run together, cut them apart, then transfer the cookies to cooling racks to cool completely.
Choose 2 cookies that are similar in shape.
Drizzle the bottom of one cookie with melted chocolate and spread with a small offset spatula.
Sandwich with the second cookie.
Repeat with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/23421/lace-cookies"},{"id":"23416","title":"Easy Tender Crumbly Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
oil, olive, salad or cooking
sugars, granulated","directions":"Put the room temperature butter and vegetable oil in a bowl and mix well with a whisk until combined.
Add sugar in 2 batches, mixing well each time.
Sift the cake flour into the bowl and fold in with a rubber spatula.
After the flour is incorporated, use your hands to knead and bring the dough together.
Form into a cylindrical shape and refrigerate for 30 minutes.
If you want to make cut-out cookies, wrap the dough in plastic wrap without shaping it and refrigerate for about 15 minutes.
Slice the dough into 5mm - 1cm thick and bake in an oven preheated to 355F/180C for about 13 minutes.
Let the cookies cool completely, and they're done!
If you slice the dough thickly (1-1.5 cm), the crumbly texture will be even better!!
Hmm, I wonder how many times I've made these... this is one of my favorite recipes.","url":"https://recipe.bluelayer.org/recipe/23416/easy-tender-crumbly-cookies"},{"id":"23410","title":"No Bake Maltesers Slab","ingredients":"butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
cookies, graham crackers, plain or honey, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt together margarine or butter, syrup and 5 ounces milk or dark chocolate.
Add crushed graham crackers and chopped maltesers.
I normally 1/2 them with scissors.
Mix well.
Spread into a lined Swiss roll tin.
Melt 14 ounces chocolate cover the top; leave to set.
Cut into squares.
Cooking time is approximate setting time.","url":"https://recipe.bluelayer.org/recipe/23410/no-bake-maltesers-slab"},{"id":"23384","title":"Cheese and Garlic Treats (Canine)","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
spices, garlic powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and cheese together.
Add garlic powder and softened butter.
Slowly add milk until you form a stiff dough.
You may not need all of the milk.
Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness.
Cut into shapes and place on ungreased cookie sheet.
Bake 350 degrees oven for 15 minutes.
Let cool in oven with the door slightly open until cold and firm.
Refrigerate to keep fresh.","url":"https://recipe.bluelayer.org/recipe/23384/cheese-and-garlic-treats-canine"},{"id":"23383","title":"Carrot Snack Sticks","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
carrots, raw
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees.
Combine the first four ingredients and stir to combine.
Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
Add the oil and work with your hands to bring the dough together.
Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/23383/carrot-snack-sticks"},{"id":"23377","title":"8 Hour Buns","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, canola
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix together first three ingredients and let bloom in warm place for 10 minutes.
In large mixing bowl mix together the Sugar, Salt, and Oil.
When yeast is almost ready add the 2 cups warm water to sugar, salt, and oil and mix well.
When yeast is bloomed add to large bowl as well.
Add all but 1 cup AP Flour to liquid and with hands mix until it is a tacky dough with sides of bowl clean.
Add some or all of remaining flour if necessary depending on the humidity that day.
Lift dough out of bowl and spray bowl with cooking oil.
Place dough back in bowl and spray dough as well.
Cover with towel and proof in warm place for 2.5 to 3.5 hours.
Punch down dough and let proof again for 1.5 hours.
Oil hands.
Shape dough into 2.5 ounce or 3 inch balls and place on parchment line cookie sheets about 1.5 inches apart.
Pat ball down so it is disk shaped.
Cover with a towel and proof again for 4 to 5 hours.
Bake at 350 for 15 to 18 minutes until golden brown.
Butter top.
See my youtube video for a visual tutorial.","url":"https://recipe.bluelayer.org/recipe/23377/8-hour-buns"},{"id":"23370","title":"Cheese Wafers","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
mustard, prepared, yellow
salt, table","directions":"Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment).
Then mix in cheese.
Combine flour and seasonings in another bowl.
Add to the cheese mixture gradually.
Roll mixture into marble-size balls.
(I used a 1 inch cookie scoop.
).
Flatten with fork onto parchment paper covered cookie sheet.
Bake at 350 degrees for 15 to 20 minutes.
Don't overbake them!
Store in airtight container when cooled.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/23370/cheese-wafers"},{"id":"23352","title":"No-Bake Peanut Butter Cookie Cups","ingredients":"oats
butter, without salt
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor or blender, process oats until ground.
Add butter, sugar and 1/2 cup peanut butter and mix until well combined.
Press by tablespoonfuls into cups of a mini muffin tin, pressing down firmly into muffin cup and leaving an indent in the middle of the cookie with the sides higher.
In a microwave safe bowl, combine remaining 2 tablespoons of peanut butter with chocolate, and melt at 50% power for 23 minutes, stirring every 30 seconds, until completely melted.
Spoon chocolate mixture into middles of cookie cups.
Or you can spoon it into a piping bag or ziplock bag with a corner cut off, and pipe into the cookies.
Place muffin tin in refrigerator to chill until set, at least 1 hour.
To take the cookie cups from the muffin tin, use a thin knife.
Slide knife in between the cookie and side of the tin, and cookie should pop up so you can remove it from the tin.
Store cookies in an airtight container in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23352/no-bake-peanut-butter-cookie-cups"},{"id":"23328","title":"Friselle (Little Pepper Nuggets)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure the flour, pepper, salt, and baking powder into a bowl.
Stir well to combine.
In a separate bowl, whisk the oil and water well to blend.
Pour the liquid over the dry ingredients all at once.
Stir well to combine.
The dough will be thick.
Turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth.
Roll the dough into a 14-inch-long cigar-shaped roll.
Preheat the oven to 350 degrees.
Spray 2 or 3 cookie sheets with nonstick cooking spray.
Cut the dough into 2-inch-thick slices.
Roll each slice into a 3-inch long pencil-shaped roll.
Cut the rolls into 1-inch nuggets.
Arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.
Bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking.
Let cool to room temperature before storing.","url":"https://recipe.bluelayer.org/recipe/23328/friselle-little-pepper-nuggets"},{"id":"23317","title":"Parmesan Whitefish","ingredients":"cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
salad dressing, mayonnaise, regular
salad dressing, mayonnaise, regular
lemon juice, raw
spices, basil, dried
spices, pepper, black
spices, onion powder
spices, garlic powder","directions":"In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
Season with dried basil, pepper, onion powder, and garlic salt.
Mix well and set aside.
Arrange fillets in a single layer on a cookie sheet.
Bake for 30 minutes or until fish flakes.","url":"https://recipe.bluelayer.org/recipe/23317/parmesan-whitefish"},{"id":"23285","title":"Cranberries, Crackers, and Cream (Yifta)","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
cookies, graham crackers, plain or honey, lowfat
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Combine water and 1 1/4-2 cups of sugar depending on taste in a saucepan and heat until sugar dissolves.
Add cranberries and cook until cranberries split.
Set aside to cool.
Whip the cream and 2 tablespoons of sugar until it turns into whipped cream.
Using a glass bowl, put a layer of cranberries in the bottom of bowl.
Layer soda crackers to cover well over the cranberries, then a layer of whipped cream.
Start over with cranberries, crackers and cream until bowl is full, ending with the cream.
A little spoon of cranberries on the top looks nice.
Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/23285/cranberries-crackers-and-cream-yifta"},{"id":"23283","title":"Savory Shortbread Crackers","ingredients":"nuts, pecans
cranberries, dried, sweetened
butter, salted
salt, table
spices, pepper, black
spices, pepper, red or cayenne
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Note: The listed prep time is simply for preparing the dough.
The dough then needs to be refrigerated for 2-24 hours before slicing.
Toast the nuts on a dry pan in a 350 F oven for 10-15 minutes until aromatic and flavorful.
While the nuts are toasting, coarsely chop then cover the Craisins with boiling water in a small bowl.
Let them soak/soften for 10-15 minutes.
Drain, pat dry and allow Craisins and nuts to cool while proceeding with next steps.
In a medium sized bowl, beat butter, salt, black and red pepper until fluffy.
Add cheese(s) and mix until all is creamed together.
Add flour a little at a time and mix until combined.
With mixer on low, or with a wooden spoon, gently stir in the nuts and Craisins.
Divide dough in half and roll each half into a log about 2 inches in diameter.
Wrap each log in cellophane and refrigerate at least 2 hours.
Chilling for 24 hours is better, but youre just looking for the dough to be firm enough to cut.
Remove plastic wrap and slice logs into 1/4 inch rounds.
Place rounds about an inch apart on a parchment lined baking sheet and bake at 350 F for 12-14 minutes or until golden brown.
Remove from pan and allow to rest on cooling racks until room temperature.
Store in an airtight container for up to a month.
Good luck keeping them around for very long.
They disappear quickly!
The baby shower I was attending had lots of sweets planned, so I wanted to bring something savory.
Shortbread cookies are a favorite of ours, so removing the sugar and adding crunchy nuts, sweet/tart Craisins and pungent sharp cheese really fit the bill.
These were a huge hit and the only complaint was that people couldnt stay out of them!","url":"https://recipe.bluelayer.org/recipe/23283/savory-shortbread-crackers"},{"id":"23279","title":"Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
Let stand for about 10 minutes; until water is frothy.
Combine flours in a large bowl.
Whisk 1/2 cup flour mixture into yeast mixture until smooth.
Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
Lightly sprinkle corn meal on two baking sheets or pizza peel.
Once doubled, punch down and cut into 8 pieces.
Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round.
.
Transfer rounds to baking sheets sprinkled with cornmeal.
Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500F .
Tramsfer 4 pitas, one at a time, to the preheat baking stone.
(Pitas can also be baked directly on an oven rack.
).
Bake until puffed and pale golden, about 2 minutes.
Turn over with tongs and bake for 2 minute more.
Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
Bake each circle for 4 minutes until the bread puffs up.
Storing Pita Bread:.
Pitas can be baked up to a week in advance and frozen.
.
To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze.
Thaw, still wrapped, before reheating.
Heat wrapped in foil for 10 - 12 minutes in a 350 degrees F oven.","url":"https://recipe.bluelayer.org/recipe/23279/whole-wheat-pita-bread"},{"id":"23272","title":"Sherried Walnuts","ingredients":"sugars, brown
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, nutmeg, ground
salt, table
nuts, walnuts, english","directions":"Line 2 cookie sheets with waxed paper.
Combine first 5 ingredients in heavy large saucepan.
Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240F., about 10 minutes.
Remove from heat.
Add nuts and stir until syrup begins to look cloudy, about 2 minutes.
Divide mixture between cookie sheets.
Working quickly, separate nuts with fork.
Cool.
(Can be made 1 week ahead.
Store airtight at room temperature.)","url":"https://recipe.bluelayer.org/recipe/23272/sherried-walnuts"},{"id":"23270","title":"Brown Sugar Cookie Body Scrub","ingredients":"sugars, granulated
sugars, brown
salt, table
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix sugars and vanilla together to make a paste like substance
Add Epsom salts and mix thoroughly
Add as little or as much coconut oil as you like.
The consistency is up to you.
All done!
Enjoy in a foot or hand soak (2 or 3 Tbsp.
), in the bath (1/4 cup), or use as a body scrub.","url":"https://recipe.bluelayer.org/recipe/23270/brown-sugar-cookie-body-scrub"},{"id":"23264","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
spices, cinnamon, ground
spices, pepper, red or cayenne
sugars, granulated
water, bottled, generic","directions":"Lightly toast peanuts in a small pan to bring out their flavor.
Mix the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl.
A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case).
This is a \"trick\" well known to chocolatiers and made famous by the movie Chocolat.
Over on the stove, combine the water and sugar in a saucepan.
I used a nonstick saucepan, but if you're using a traditional pan, then you'll want to rub the interior surface of the pan down with vegetable oil.
Over medium-high heat, dissolve the sugar into the water and brought it to a boil.
While the syrup was coming to a boil, prepare cookie sheet, non-stick or use parchment paper.
When the sugar turns a light amber color (if you're using a candy thermometer, look for 350 degrees, you're ready to introduce the peanuts.
Working quickly, use a wooden spoon to mix in the peanuts and spices.
It's important to work fast (and sure) from this point on because the syrup is rapidly cooling.
While you are stirring, the syrup will foam up, but the high sides of your saucepan will save you from a mess.
After the peanuts have been stirred in, pour the syrup parchment paper.
Syrup will flow out from the peanuts, so just use a wooden spoon to fold the excess sugar back onto the peanuts.
As it thickens it won't flow anymore.
At the same time, use the back of wooden spoon to press the peanuts down flat so you only have a single layer.
After the brittle cooled (about thirty minutes), wrap it in plastic wrap and broke it into 1 1/2 to 2 inch pieces with hands.
Placed them in a air tight container.","url":"https://recipe.bluelayer.org/recipe/23264/peanut-brittle"},{"id":"23236","title":"Salted Caramel Bark","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
vanilla extract
salt, table
pretzels, soft, unsalted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large saucepan, melt butter.
Add brown sugar and milk.
Cook on medium for 2 minutes.
Remove from heat and whisk in vanilla and powdered sugar.
Set aside.
Melt candy coating according to package directions.
Pour candy on a parchment paper-lined cookie sheet.
Spread evenly.
Drizzle caramel sauce over melted candy coating.
Sprinkle with kosher salt.
Top with broken pretzels (press them into bark, lightly).
Melt milk chocolate according to package.
Drizzle over bark.
Allow to set about one hour.
Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23236/salted-caramel-bark"},{"id":"23233","title":"Raspberry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
raspberries, raw
jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.
Mix until blended.
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
Bake at 350F (180C) for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
Set aside to cool.
Beat together the cream cheese, sugar and vanilla until light and fluffy.
In a separate bowl, beat the cream until it is stiff.
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
Pour into prepared crust.
Stir together the raspberries and melted jam until fruit is evenly coated.
Gently spread raspberries over cream mixture.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/23233/raspberry-and-chocolate-pie"},{"id":"23220","title":"Grandma's Cheese Pastries","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cottage, creamed, large or small curd
sugars, granulated","directions":"Blend butter and cheese in mixer; add flour by hand.
Refrigerate at least two hours.
Divide dough into four balls; roll each into a circle about 9\" in diameter; cut each circle like a pizza, into 16 wedges.
Spread with fillings; sprinkle with sugar; roll up each wedge, starting with the WIDE end.
Place on a greased cookie sheet and bake at 350 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/23220/grandmas-cheese-pastries"},{"id":"23215","title":"Peanut Butter Crack","ingredients":"butter, without salt
sugars, brown
pretzels, soft, unsalted
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line a cookie pan with non-stick foil.
Cover bottom of pan with an even layer of pretzels.
Melt butter in saucepan over medium high heat.
Add brown sugar and cook stirring constantly until foamy (about 3 minutes).
Pour toffee over pretzels and spread evenly.
Bake for 10 minutes.
Remove from oven, turn off oven.
While toffee is still hot, sprinkle with peanut butter chips, allow to soften and melt, spread evenly.
Sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top.
Allow to cool.
Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23215/peanut-butter-crack"},{"id":"23196","title":"Carrot Cake Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
spices, cinnamon, ground
carrots, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic","directions":"Mix flour, oats, Splenda, baking soda and cinnamon in large bowl.
Grate carrots and add to bowl.
Add applesauce and water, and mix well.
Add extra water by tablespoon if too thick.
Spray cookie sheet with cooking spray.
Drop dough by heaping tablespoon onto cookie sheet, about 2 inches apart.
Flatten dough into circles using a flour-dipped cup.
Bake at 275 for 18 minutes.
Let set for two minutes on baking sheet before removing.","url":"https://recipe.bluelayer.org/recipe/23196/carrot-cake-cookies"},{"id":"23190","title":"Romano's Macaroni Grill Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
butter, without salt","directions":"Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray baking pan or cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375F.
Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with remaining butter (and salt if desired.
).","url":"https://recipe.bluelayer.org/recipe/23190/romanos-macaroni-grill-rosemary-bread"},{"id":"23180","title":"Incredible Cookie Dough!!","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
water, bottled, generic","directions":"Beat butter, brown sugar, granulated sugar, and vanilla extract.
Stir in water.
Stir in flour.
You can add more water or flour to make it the perfect consistency.
Roll into balls (Whatever size you'd like to eat them as) and freeze on a cookie sheet.
After 1 hour put into a storage container.","url":"https://recipe.bluelayer.org/recipe/23180/incredible-cookie-dough"},{"id":"23178","title":"Hot Chile Cashew Brittle","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, chili powder
spices, chili powder
nuts, cashew nuts, raw","directions":"Using a cookie sheet with sides, grease with oil and set aside.
Combine the sugar, water, cream of tartar and chile powders in a saucepan.
Cook the mixture over high heat, stirring continuously with a wooden spoon, until it turns a light golden colour ( approximately 10-12 minutes).
Be very careful working with this caramel as it is extremely HOT!
Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing.
While stirring, add the cashews.
When nuts are completely coated, remove the caramel from the heat and pour onto the cookie sheet, spreading it out with the spoon.
Do this step as quickly as possible because the candy sets up fast!
Allow brittle to cool 30 minutes.
Break into pieces with your hands.
Store in an airtight containers.
An important note: Red chile powder is made from hot red chiles that have been dried and ground.
Do not confuse chile powder with chili powder, the common spice used to make chili.
Source: Chile Pepper magazine.","url":"https://recipe.bluelayer.org/recipe/23178/hot-chile-cashew-brittle"},{"id":"23172","title":"Aldo's Lemon Cookies","ingredients":"sugars, granulated
lemonade, frozen concentrate, white, prepared with water
syrups, corn, light
butter, without salt
egg, white, raw, fresh
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Preheat oven to 350F; Cream sugar, lemonade mix, corn syrup, and butter together until light and fluffy;
Add egg whites and blend at medium speed until smooth, scraping down bowl before and after adding egg white;
Stir flour and baking soda together to blend, then add to creamed mixture, mixing at medium speed.
Spray baking sheets with pan spray (or use a Silpat liner); drop dough by tablespoonfuls.
Bake for 8-10 minutes or until they are browned on the bottom.
Remove to a wire rack and cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/23172/aldos-lemon-cookies"},{"id":"23170","title":"Buttercream Frosting Recipe","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic","directions":"Combine all ingredients in a large mixing bowl with a little warm tap water to begin.
Slowly add in more warm tap water till spreading consistency is reached.
Beat till creamy.
CHOCOLATE: Add in 3 or possibly 4 envelopes of premelted chocolate or possibly 3-4 ounce of melted unsweetened chocolate before adding too much warm water to frosting.
Frosts two 8 or possibly 9 inch layers or possibly a 13x9 inch cake with leftover to spare.
NOTES : Leftover frosting sandwiched between 2 graham crackers is a family favorite cookie.","url":"https://recipe.bluelayer.org/recipe/23170/buttercream-frosting-recipe"},{"id":"23167","title":"Rosemary Maple Glazed Nuts","ingredients":"nuts, walnuts, english
butter, without salt
syrup, maple, canadian
spices, rosemary, dried
spices, pepper, red or cayenne
salt, table","directions":"In a large skillet or Dutch oven, toast the nuts over medium heat, stirring frequently so that they dont burn.
In a small saucepan, melt butter and maple syrup together.
Once melted, add rosemary and cayenne.
When the nuts are toasted (when the vast majority have darkened spots), pour the butter mixture over the nuts and toss to coat.
Spread the glazed nuts out on a silpat or parchment lined cookie sheet (makes for far easier clean up) and roast in a 350 degree oven for 15 to 20 minutes, depending on your desired level of roast.
When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still sticky nuts.","url":"https://recipe.bluelayer.org/recipe/23167/rosemary-maple-glazed-nuts"},{"id":"23157","title":"Halloween Scary Decorative Props","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix all ingredients.
Form the dough into whatever shape you want.
I find that keeping a bowl of flour handy helps in keeping it less sticky.
You can cut it with cookie cutters, make your own shapes.
Put your shapes in the microwave on a microwave safe plate for 30 seconds and then do so until the dough is hard.
Paint it!
I used food color and water, and some old nail polish to make the bloody effects and I used again some old nail polish for the nails.
I sprayed some first for some mummy and frankenfingers and then the food dye did the rest for that fleshy affect.
The glossy ones I put in my paraffin wax hand and foot soaker just to see what it would look like.
They came out well!","url":"https://recipe.bluelayer.org/recipe/23157/halloween-scary-decorative-props"},{"id":"23156","title":"Cheddar-Oat Griddle Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the biscuits on both sides over medium heat until golden brown.
Cool on a plate, then transfer to an airtight container when cooled to room temperature.
Per biscuit:
Calories: 68
Total fat: 4g
Protein: 2g
Fiber: 2g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 190mg","url":"https://recipe.bluelayer.org/recipe/23156/cheddar-oat-griddle-biscuits"},{"id":"23143","title":"Pistachio and Cherry Wedding Cakes","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
nuts, pistachio nuts, raw
cranberries, dried, sweetened
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Butter 3 heavy large baking sheets.
Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy.
Beat in vanilla and salt, then pistachios and cherries.
Using spatula, stir in all flour (do not overmix dough).
Shape dough by generous tablespoonfuls into football-shaped ovals.
Place on prepared baking sheets, spacing 1\" apart.
Bake cookies, one sheet at a time, until bottoms just begin to brown, about 16 minutes.
Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl.
WOrking with 5-6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly.
Transfer cookies to sheet of waxed paper.
Repeat to coat cookies with sugar again, cool completely.
Can be made 4 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/23143/pistachio-and-cherry-wedding-cakes"},{"id":"23141","title":"Almond Frosting","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
cherries, sweet, raw","directions":"Mix all ingredients together and spread on sugar cookie.","url":"https://recipe.bluelayer.org/recipe/23141/almond-frosting"},{"id":"23137","title":"Best Choc Chip Cookies","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degrees C.
Beat butter and sugar until creamy, beat in condensed milk.
Add flour, stir until combined.
Add dark and white choc bits, mix well.
Roll heaped teaspoonfuls of mixture into small balls, place on greased trays, press gently with fork.
Bake for 15 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/23137/best-choc-chip-cookies"},{"id":"23123","title":"Whole Wheat Gingerbread Men Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
seeds, flaxseed
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"In a medium bowl, whisk together whole wheat flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt.
In a separate bowl, whisk together flax, water, milk, applesauce, and vanilla.
Add milk mixture to flour mixture and stir just until combined.
Pour onto a hot griddle using a 1/4 cup scoop.
Cook until golden brown on both sides.
If desired, use a gingerbread man cookie cutter to create shaped pancakes.
Note: an egg can be used instead of the flax seed and water.","url":"https://recipe.bluelayer.org/recipe/23123/whole-wheat-gingerbread-men-pancakes"},{"id":"23092","title":"Cinnamon Roll Macarons","ingredients":"nuts, almonds
sugars, powdered
spices, cinnamon, ground
egg, white, raw, fresh
sugars, granulated
cheese, parmesan, hard
butter, without salt
sugars, powdered
beans, snap, green, raw
spices, cinnamon, ground
salt, table","directions":"For the shells: Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets of paper if needed to fully cover the pan).
Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder.
Sift mixture into a large mixing bowl and set aside.
Combine egg whites and granulated sugar in the bowl of an electric mixer, fitted with the whisk attachment.
Whip egg whites and sugar until stiff peaks are reached.
(My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2-3 minutes on speed 8.
When ready, they should stay put if you hold the bowl upside-down).
Add the dry mixture into the egg whites.
Using a spatula, smash dry ingredient into the egg whites, flattening the mixture (use about 5-10 quick strokes to release the air).
Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes).
When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).
Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but its optional).
Using circle guides or freehand, pipe 1 circles onto the prepared baking sheets, keeping them at least 1-2 apart to allow for spreading.
Do this same method for the second baking sheet.
Holding each end of the baking sheet, give it a good slam on the counter.
Rotate the pan and give it another few slams to release any air bubbles that remain.
Sprinkle the tops lightly with some cinnamon.
Let the macarons sit out for 30 minutes to an hour before baking to form a dry shell on the tops which will prevent cracking.
After the first 30 minutes, preheat the oven to 325 F.
Bake each sheet, one at a time, for about 12 minutes (depending on size), rotating the pan once halfway through.
Once theyre ready, carefully test one by attempting to lift it off the baking sheet.
If the top half starts to come off from the feet, it could use a few more minutes.
When done, remove the sheet from the oven and place it on a cooling rack, allowing the cookies to cool before removing them from the sheet.
Repeat baking the second sheet.
Once they are cooled, match up macarons in pairs that are about the same size, one face down and one face up.
For the cream cheese filling: In a large bowl beat the cream cheese and butter on medium speed for 2 minutes with an electric mixer fitted with the paddle attachment.
Add the powdered sugar, 1/2 cup at a time until combined (carefully incorporate).
Add vanilla, cinnamon and salt and continue to beat on medium for another 1-2 minutes.
(Add up to 1/2 cup more sugar if too thin).
Spread or pipe a layer of filling on the cookie side that has the bottom facing up.
Then sandwich the halves together, pushing the filling to the edges.
Notes: If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove the magnets before baking.
Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny.
Vanilla extract can be substituted for the vanilla bean paste.
Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month).
Then allow them to come to room temperature before eating.
Macarons are best eaten 24-48 hours after assembly.","url":"https://recipe.bluelayer.org/recipe/23092/cinnamon-roll-macarons"},{"id":"23085","title":"Italian Bacon Wrapped Asparagus","ingredients":"asparagus, raw
salad dressing, italian dressing, commercial, regular
bacon, meatless","directions":"Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up.
May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23085/italian-bacon-wrapped-asparagus"},{"id":"23083","title":"Somoa Girl Scout Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
candies, caramels
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"First, preheat your oven to 350 degrees F. While the oven is preheating, begin by mixing the butter and sugar together in a large sized bowl.
Next, add in the flour, 1/2 teaspoon of salt and baking powder to the mix.
Finally, add the vanilla extract and 1 Tablespoon milk and you should have batter that isnt too sticky but forms a ball.
Roll the dough out (on top of parchment paper so it doesnt stick to the table).
Make sure it is about 1/4 of an inch thick.
Now the next step is probably easiest with a round cookie cutter, but since we didnt have one we improvised with a small votive candle holder.
Make as many round cookies as you can.
The dough is easy to work with, so re-roll the scraps as many times as you need to.
After cutting the 1 1/2 inch circles out, make a small hole in the middle of each cookie (you may use a straw, knife, finger, etc.
).
Place on a cookie sheet and bake in the oven for about 10-12 minutes or until browned.
While these are baking, begin getting your ingredients ready for the topping!
Unwrap the caramels.
Place in a bowl with the remaining milk and salt and microwave for about 3 minutes stirring occasionally (if your microwave is more powerful, use less time).
Next, spread the coconut on a baking sheet and toast in the preheated oven for about 20 minutes.
Stir it every 3-5 minutes.
Hang in there with me...I know there are lots of small steps with this recipe but the end result is worth it!
Once the caramel is melted and coconut is toasted, fold the coconut into the caramel mixture and stir well.
Using a small spoon, place the mixture on top of the cooled cookies (about 2 tablespoons per cookie).
Finally, melt the chocolate in a small bowl in the microwave.
Heat for about 30 seconds then stir, and repeat until melted completely.
Dip the base of the cookies into the chocolate and place onto parchment paper.
Once all cookies have been dipped, place any remaining chocolate into a zip top bag and cut a small hole off of the corner.
Pipe the chocolate onto the cookie in a zig-zag pattern.
Place in the refrigerator for about 5 minutes to allow the chocolate to harden.
And then youre done!
All of your hard work has paid off-because you now have more than a dozen Somoa Girl Scout cookies!","url":"https://recipe.bluelayer.org/recipe/23083/somoa-girl-scout-cookies"},{"id":"23080","title":"Macrobiotic Barley Flour Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
goldsaft sugar beet syrup,
salt, table
oil, olive, salad or cooking","directions":"Sift the flours together into a bowl.
Next add the beet sugar and salt, and mix well.
Add the olive oil and mix well until crumbly.
Knead with your hands until the dough comes together.
Roll out the dough until it's about 1-cm thick.
(You can use a rolling pin or the palm of your hand.)
Preheat the oven to 170C.
Line a cookie sheet with parchment paper, then arrange the dough on the sheet.
Bake for 13-16 minutes at 170C and they're done!","url":"https://recipe.bluelayer.org/recipe/23080/macrobiotic-barley-flour-cookies"},{"id":"23079","title":"Hawaiian Brittle","ingredients":"bananas, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"MICROWAVE DIRECTIONS: Butter cookie sheet.
Sprinkle banana slices and coconut in 12-inch circle on buttered cookie sheet.
In 1 1/2 quart microwave-safe casserole or 8-cup measuring cup, combine sugar and corn syrup.
Microwave on HIGH for 4 minutes.
Stir in macadamia nuts.
Microwave on HIGH for 4 to 6 minutes or until golden brown.
Stir in margarine and vanilla; blend well.
Microwave on HIGH for I minute.
Add baking soda and stir gently until light and foamy.
Quickly pour in thin stream over bananas and coconut on cookie sheet.
Let cool 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/23079/hawaiian-brittle"},{"id":"23064","title":"Coconut Rolled Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In mixing bowl beat butter or margarine until softened.
Add the sugar and beat until fluffy.
Add the milk and vanilla and mix well.
Add the flour and beat until well mixed.
Stir in the cherries and pecans.
Shape into three 7-inch long rolls.
Roll in the coconut to coat.
Wrap in plastic wrap and chill for several hours or overnight.
Preheat oven to 375 degrees F.
Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet.
Bake about 12 minutes or until done.
Remove to a wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/23064/coconut-rolled-sugar-cookies"},{"id":"23026","title":"Rosemary Maple Glazed Nuts","ingredients":"nuts, walnuts, english
butter, without salt
syrup, maple, canadian
spices, rosemary, dried
spices, pepper, red or cayenne
salt, table","directions":"In a large skillet or Dutch oven, toast the nuts over medium heat, stirring frequently so that they dont burn.
In a small saucepan, melt butter and maple syrup together.
Once melted, add rosemary and cayenne.
When the nuts are toasted (when the vast majority have darkened spots), pour the butter mixture over the nuts and toss to coat.
Spread the glazed nuts out on a silpat or parchment lined cookie sheet (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast.
When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.","url":"https://recipe.bluelayer.org/recipe/23026/rosemary-maple-glazed-nuts"},{"id":"22982","title":"Frozen Peanut Butter Pie with Caramel Sauce","ingredients":"butter, without salt
cream, fluid, heavy whipping
sugars, brown
sugars, granulated
syrups, corn, light
vanilla extract
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
sugars, granulated
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"For sauce: Melt butter in heavy medium saucepan over medium heat.
Add 1/2 cup whipping cream, both sugars, and corn syrup and bring to boil, stirring frequently.
Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Mix in vanilla extract.
Cool.
Note: Sauce can be prepared 1 day ahead.
Cover and chill.
For crust: Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.
Finely grind chocolate wafer cookies in processor.
Transfer cookie crumbs to bowl.
Add 5 tablespoons melted butter and stir until moist crumbs form.
Press crumb mixture onto bottom and up sides of prepared dish.
Place crust in freezer.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Beat in peanut butter.
Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.
Fold cream into peanut butter mixture.
Mound filling into chilled crust.
Smooth top.
Freeze overnight.
For Glaze: Bring whipping cream to simmer in heavy medium saucepan.
Add chopped semisweet chocolate and stir until melted and smooth.
Cool to lukewarm.
Spoon glaze over filling.
Sprinkle with chopped peanuts.
Freeze until chocolate sets, about 30 minutes.
Note: can be prepared 3 days ahead.
Keep frozen.
Let pie stand frozen 20 minutes at room temperature.
Using warm knife, cut pie into wedges.
Place pie on plates.
Bring sauce to simmer, thinning with more cream if necessary.
Spoon warm sauce around pie and serve.","url":"https://recipe.bluelayer.org/recipe/22982/frozen-peanut-butter-pie-with-caramel-sauce"},{"id":"22977","title":"Acorn Magic Delights","ingredients":"butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Melt the butter or margarine over low heat.
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
Add flour and baking powder and mix well.
Shape dough into 1-inch balls.
Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
Bake for 10 to 12 minutes at 375 degrees F ( 190 degrees C).
Remove from oven and cool on wire racks.
In top of a double boiler melt chocolate chips, stirring until smooth.
Remove from heat; keep chocolate warm over water in the double boiler.
Dip large ends of cooled cookies into melted chocolate, then roll in remaining 3/4 cup chopped pecans.
Cool to set chocolate.","url":"https://recipe.bluelayer.org/recipe/22977/acorn-magic-delights"},{"id":"22964","title":"Halloween White Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
orange juice, raw","directions":"Heat the white chocolate, sweetened condensed milk and peanut butter over a double boiler until melted.
Take bowl off the heat and stir in a few drops of orange food coloring until the desired color is reached.
Pour into an 8x8 baking pan lined with parchment paper (make sure the paper hangs over two sides of the pan so you can use it as a handle to remove the fudge once set).
Let it set in the fridge for a few hours or overnight.
Remove fudge from pan.
Cut out the pumpkin shapes with a cookie cutter.
If you are not cutting them in pumpkin shapes you can cut into small squares.
Inspired by the holiday, these pumpkin fudge bites are perfect for any Halloween party.
As soon as we came across the mini pumpkin cut out, we new we had to make these.
Using white chocolate is perfect for this because it allows you to have a nice vibrant orange pumpkin.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22964/halloween-white-chocolate-peanut-butter-fudge"},{"id":"22954","title":"Cookie Break Up","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line a 10x15 inch cookie pan with parchment.
Cream butter and sugar until light and fluffy, then beat in salt and vanilla.
Reduce mixer speed to low and mix in flour (dough will be crumbly).
Fold in chips.
Press mixture into your pan and bake until golden, about 20 minutes.
Cool in pan about 5 minutes, then transfer to a cooling rack.
When completely cool, break into pieces or cut with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/22954/cookie-break-up"},{"id":"22941","title":"Almond Butter Cookies (Sandwiched with Jam)","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 375F (190C).
Combine ground almonds and sugar.
Blend in butter.
Add dry ingredients.
Add water and blend well.
Shape into a flattened ball.
Wrap in parchment and chill at least 1/2 hour.
Roll out onto lightly floured board until approximately 1/4 inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown.
Cool.
Sandwich with strained or seedless jam (raspberry is great!)
or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/22941/almond-butter-cookies-sandwiched-with-jam"},{"id":"22925","title":"Rich Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Whip butter, stir in cornstarch, flour, and sugar.
Beat low for 1 minute, then on high for 3-4 minutes.
Then I just squish is all together into a ball with my hands!
Roll 2 inch pieces into balls and place on ungreased cookie sheet.
Flatten slightly with fork.
Bake for 12-15 minutes but do not bake until browned.","url":"https://recipe.bluelayer.org/recipe/22925/rich-shortbread-cookies"},{"id":"22911","title":"Cheddar Bay Biscuits (Red Lobster)","ingredients":"water, bottled, generic
cheese, cheddar
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spices, garlic powder
parsley, fresh","directions":"Mix ingredients in the order shown.
(For biscuits).
Do not over mix, which causes biscuits to be tough.
Drop biscuits onto a nonstick cookie sheet.
Bake in a preheated 375 degree oven until golden brown, 15 to 20 minutes.
Prepare garlic bread topping by mixing ingredients together.
After cooking biscuits dab each one with the topping using a pastry brush and serve.","url":"https://recipe.bluelayer.org/recipe/22911/cheddar-bay-biscuits-red-lobster"},{"id":"22905","title":"Toasted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In large pot, combine all ingredients.
Let stand for at least 24 hours at room temperature.
Heat oven to 200F degrees.
Drain seeds.
Butter large cookie sheet.
Place seeds on sheet.
Bake 1 hour.
Turn oven off, leave in oven until cooled completely.","url":"https://recipe.bluelayer.org/recipe/22905/toasted-pumpkin-seeds"},{"id":"22899","title":"Quick, Easy, Delicious Spritz Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
wheat flour, white, cake, enriched
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preparation: Sift the ingredients from together.
Put a star decorating tip into a pastry bag.Line baking sheet with parchment paper.
In a bowl, add the ingredients and after blending them together with a rubber spatula, mix using an electric hand mixer.
I mix for about 4 to 5 minutes.
Preheat oven to 180C (350F).
Add the ingredients into the bowl and mix with the spatula in a cutting action.
When it becomes crumbly.
Add milk and mix by rubbing against the bowl.
When the crumbliness disappears and the dough becomes smooth, it's done.
Put the dough into the prepared pastry bag and pipe into shapes you like.
If you'd like to shape them like a rose, pipe the dough outward from the middle.
Bake for about 20 minutes once the oven is done preheating.
Note I was able to pipe the dough with ease, but if the dough seems firm and thus hard to pipe, please try massaging it a little with your hand.
Voila!!
Crispy butter cookies (& chocolate cookies), ready to be served Also perfect for Valentine's Day and/or White Day.
When you're making chocolate cookies , please adjust the quantity of the ingredients as follows: cake flour (60 g), cocoa powder (10 g), powdered sugar (50 g).
The rest is the same.","url":"https://recipe.bluelayer.org/recipe/22899/quick-easy-delicious-spritz-cookies"},{"id":"22898","title":"Healthy Cookie Dough Bites","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
dates, deglet noor
beverages, almond milk, unsweetened, shelf stable
syrups, sugar free
spartan, real semi-sweet chocolate baking chips,","directions":"Combine cashew butter, oat flour, protein powder, dates, almond milk, and syrup in a food processor.
Pulse until it comes together to form a soft dough.
Add more almond milk if needed.
Using a rubber spatula, mix in the dark chocolate chips.
Place the dough in the freezer for 1 hour before rolling into balls.
Roll into 1-inch balls and store in freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/22898/healthy-cookie-dough-bites"},{"id":"22897","title":"Peanut Butter Cookies - Sugar Free","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
cream, fluid, heavy whipping
nuts, pecans
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds
vanilla extract","directions":"Preheat oven to 375F
Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls.
Bake about 10 minutes, or until set but no hard.
Be careful not to burn!","url":"https://recipe.bluelayer.org/recipe/22897/peanut-butter-cookies-sugar-free"},{"id":"22862","title":"Brandy's peanut butter bones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
peanut butter, smooth style, without salt
water, bottled, generic
honey
oil, corn, peanut, and olive","directions":"Place all ingredients in a large bowl.
Mix thoroughly to combine.
Roll out dough on floured surface to about 1/4\" thick.
Cut into shapes using a cookie cutter.
Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.
Place cookies on UNGREASED foil-lined baking sheets, and bake in a preheated 325F oven for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/22862/brandys-peanut-butter-bones"},{"id":"22854","title":"Can't Get Enough Caramel Cookies!","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
salt, table
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Melt butter or margarine over low heat.
Remove from heat and mix with brown sugar and salt.
Mix in oats and baking powder.
Press onto a greased 9 x 13 inch cookie sheet.
Bake at 400 degrees F (205 degrees C) until melted together and lightly brown, about 8 minutes.
Watch carefully!
Cut while hot.","url":"https://recipe.bluelayer.org/recipe/22854/cant-get-enough-caramel-cookies"},{"id":"22825","title":"Peanut Butter Cheese Cookies","ingredients":"peanut butter, smooth style, without salt
cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a medium bowl, combine the peanut butter, cheese, butter, flour and salt.
Mix well.
Cover and chill for 1 hour.
After 1 hour of chilling, heat the oven to 375 Degrees F.
Drop spoonfuls of dough 2 inches apart on a cookie sheets.
Bake for 10 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/22825/peanut-butter-cheese-cookies"},{"id":"22792","title":"Purple Sweet Potato Spritz Cookies","ingredients":"sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream the butter using a rubber spatula.
Add the sugar in 2 to 3 parts and mix.
Add the milk a little at a time and mix.
Combine and sift the purple sweet potato powder and the flour.
Fold them into the mixture from step 1.
Put the dough in a pastry bag.
Line a baking sheet with kitchen parchment paper, and pipe out the cookie dough on it.
Decorate with heart-shaped sugar decorations if you have them.
Bake in a preheated oven at 160 C for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/22792/purple-sweet-potato-spritz-cookies"},{"id":"22782","title":"Chocolate Florentines","ingredients":"nuts, almonds
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
syrups, corn, light
butter, without salt
salt, table","directions":"Preheat the oven to 350F.
Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes.
Transfer to a clean work surface.
While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
Let cool completely, then place in a bowl.
Add cocoa, and whisk to combine; set aside.
In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
Add reserved almond-cocoa mixture, and stir to combine.
Transfer mixture to a medium bowl to cool slightly.
Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes.
Have a rolling pin ready.
As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin.
Let stand until set.
Repeat with the remaining batter.
For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/22782/chocolate-florentines"},{"id":"22742","title":"Cheese Krispies Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
salt, table
celery, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
spices, pepper, black","directions":"Blend butter and cheese in a food processor until creamy.
Add flour, one cup at a time.
Add seasonings.
Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
Place dough on a floured board and roll out to 1/4 inch thickness.
Use a plain 2 inch cookie cutter to cut out.
Place onto cookie sheet and bake at 325F.
for 20 minutes.
For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeno, bacon bits, etc.","url":"https://recipe.bluelayer.org/recipe/22742/cheese-krispies-crackers"},{"id":"22728","title":"Indoor Smores","ingredients":"cookies, graham crackers, plain or honey, lowfat
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
vanilla extract","directions":"Grease a 9x13 pan.
Pour cereal into a large bowl.
In a medium, heavy-duty saucepan, heat 5 cups marshmallows, butter, corn syrup, and chocolate chips.
(I normally use the whole bag of chocolate chips.
Why not?
A little more chocolate never hurt anyone!)
Just keep stirrin until everythings smooth and mixed together.
Then remove from heat and stir in the vanilla extract.
Pour the marshmallow-chocolate mixture over the cereal and combine until well-coated.
Stir in the remaining marshmallows, then press the mixture into your pan.
Refrigerate for an hour or until the mixture is firm.
Then cut into bars, and enjoy!
You can also spoon out clusters onto a cookie sheet for little smore bundles!","url":"https://recipe.bluelayer.org/recipe/22728/indoor-smores"},{"id":"22726","title":"Cookie & Cinnamon Snack Mix","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
pretzels, soft, unsalted
butter, without salt
sugars, granulated
spices, cinnamon, ground
raisins, seeded","directions":"Heat oven to 375 degrees F.
Combine first 3 ingredients in large bowl.
Mix butter, sugar and cinnamon.
Drizzle over wafer mixture; toss to coat.
Spread onto bottom of foil-lined 15x10x1-inch pan.
Bake 10 min.
or until lightly toasted, stirring after 5 min.
Cool.
Stir in raisins.","url":"https://recipe.bluelayer.org/recipe/22726/cookie-cinnamon-snack-mix"},{"id":"22719","title":"Walnut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
sugars, brown
syrup, maple, canadian
vanilla extract","directions":"Combine flours, baking powder, and salt with whisk.
In another bowl, combine tofu, olive oil, brown sugar, maple syrup, and vanilla with an electric mixer until smooth.
Add dry ingredients and mix until combined.
Stir in walnuts.
Drop by teasponfuls onto ungreased baking sheets.
Bake at 350 for approximately 12-15 minutes until edges start to brown.","url":"https://recipe.bluelayer.org/recipe/22719/walnut-cookies"},{"id":"22717","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F and grease a baking sheet.
Sift 1 1/2 cups of the flour, baking powder, baking soda, and salt into a bowl.
Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
Stir in the buttermilk and let the mixture stand for a few minutes.
Sprinkle the remaining 1/4 cup flour on a board or waxed paper.
Dip your hands into the flour, then scoop up the wet dough, adding only enough flour to make it manageable.
Pat the dough into a rectangle about 1/2-inch thick on the floured surface.
Dip a 2-inch glass or a cookie cutter into the flour and then into the dough, cutting the circles and placing them on the baking sheet, 1 inch apart.
Repeat with the remaining dough, molding any scraps into circles.
Prick the tops of biscuits with the tines of a fork.
Melt remaining 1 tablespoon of butter in a small saucepan or the microwave and brush biscuits with the melted butter.
Bake for 8 to 10 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/22717/buttermilk-biscuits"},{"id":"22699","title":"Crispy Oven Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400F.
Line a cookie sheet (with sides) with Reynolds nonstick foil.
Rinse chicken and drain well.
Pat dry with paper towels.
Season each piece generously with salt, pepper, and thyme.
Drizzle chicken pieces with one tablespoon of olive oil, toss to coat.
Dredge each piece of chicken in flour and shake to remove excess flour.
Place on foil-lined sheet.
Using a basting brush, baste each piece of chicken with drippings in the pan after about 30 minutes of baking.
Bake for 45 to 55 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22699/crispy-oven-fried-chicken"},{"id":"22689","title":"Cheddar Cheese Cookies","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Mix all ingredients together with your hand.
Make teaspoon size balls.
Place 2 inches apart on ungreased cookies sheet.
Refrigerate 1 hour.
Bake at 400F 15-20 minutes until set.","url":"https://recipe.bluelayer.org/recipe/22689/cheddar-cheese-cookies"},{"id":"22680","title":"Smarties Cookie","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
candies, white chocolate","directions":"Preheat oven 180 degrees Celsius, gas 4.
Beat butter and sugar in a bowl until light and fluffy.
Beat in the syrup.
Work in half the flour.
Stir in the smarties with the remaining flour.
Work the dough together with your fingers.
Divide into 14 balls.
Place them well apart on a baking sheet; do not flatten.
Bake for 12 minutes until pale golden at the edges only.
Cool on a wire rack.
These will keep for 4 days in a container.","url":"https://recipe.bluelayer.org/recipe/22680/smarties-cookie"},{"id":"22678","title":"Chocolate Caramel Cookie Bark","ingredients":"butter, without salt
sugars, granulated
sugars, brown
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 350F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
COOKIE: Beat butter, sugars, vanilla and water until smooth.
Add remainin 3 ingredients and beat until mixture is combined.
Spread dough to cover prepared baking sheet.
Bake in preheated oven for 15 minutes.
TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil.
Stir to combine.
Spread mixture over partially baked cookie dough.
Return to oven and bake an additional 8 minutes until caramel is bubbling.
Remove from oven.
Immediately sprinkle chocolate chips over hot caramel.
Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
Cool in refrigerator until chocolate is set.
Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.","url":"https://recipe.bluelayer.org/recipe/22678/chocolate-caramel-cookie-bark"},{"id":"22637","title":"Maple Taffy on Snow or Crushed Ice","ingredients":"water, bottled, generic
syrup, maple, canadian
butter, without salt","directions":"Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
Keep snow or crushed ice outside or in freezer until ready to use.
Add maple syrup & butter to saucepan.
Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
Do not stir.
Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
Eat when cool.
The syrup is extremely hot - it can cause severe burns.
Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
They will keep for several weeks.","url":"https://recipe.bluelayer.org/recipe/22637/maple-taffy-on-snow-or-crushed-ice"},{"id":"22625","title":"Sourdough Grain & Seed Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).","url":"https://recipe.bluelayer.org/recipe/22625/sourdough-grain-seed-bread"},{"id":"22620","title":"Ginger Shortbread with Candied Ginger","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
salt, table
spices, ginger, ground","directions":"Preheat oven to 325F.
Cream butter and brown sugar until light and fluffy.
Add flour, ground ginger and salt, beating until the dough comes together.
Roll into a log (diameter of your choice, based on the size of cookies you want) and refrigerate until firm.
Cut into 1/4 slices, bake on a parchment-lined tray for 15-20 minutes, or until firm to the touch.
While still warm, press a piece of chopped candied ginger into the top.
Makes 15 30 cookies, based on the diameter of the cookies.","url":"https://recipe.bluelayer.org/recipe/22620/ginger-shortbread-with-candied-ginger"},{"id":"22584","title":"Old Fashioned Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Put all ingredients into a bowl and work with fingers until a smooth dough forms.
Shape into 1-inch balls and place on an ungreased cookie sheet.
Flatten slightly with the palm of your hand until round in shape.
Bake in a 300-degree oven for about 20-25 minutes, or until the bottom of the cookie is light golden brown.
Note: dough can be chilled in the fridge for easier handling if desired.","url":"https://recipe.bluelayer.org/recipe/22584/old-fashioned-shortbread"},{"id":"22577","title":"Fluffy Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Sift together dry ingredients, then add margarine and cut in until coarse and crumbly like cornmeal.
Add milk and mix with a fork.
On a floured surface, knead gently turning over several times.
Roll out to 1/2 inch thickness and cut out biscuits.
Place with sides touching on an ungreased cookie sheet.
OR drop by large spoonfuls onto an ungreased baking sheet with sides touching.
Bake for 9-12 minutes, till golden, turning around once halfway through for even browning.
Serve warm with butter and fried chicken!","url":"https://recipe.bluelayer.org/recipe/22577/fluffy-southern-biscuits"},{"id":"22568","title":"Candied Figs Recipe","ingredients":"figs, dried, uncooked
water, bottled, generic
sugars, granulated","directions":"Boil the above mix stirring often for 1 hour each day for 3 days.
Remove figs from syrup and place on drying rack or possibly cookie sheet lined with wax paper.
Dry the figs in the sun and then roll in granulated white sugar.
/FRUIT","url":"https://recipe.bluelayer.org/recipe/22568/candied-figs-recipe"},{"id":"22567","title":"Healthier Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
honey
wheat germ, crude
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix together peanut butter and honey in a mixing bowl.
Add wheat germ and salt and stir.
Add coconut flour 1 heaping tablespoon at a time, adjusting the amount to get a dough that sticks together.
Using a small cookie scoop, dish out each ball onto a cookie sheet lined with parchment paper or aluminum foil.
Put in freezer for 10 minutes to set.
While balls are setting in the freezer, melt chocolate with coconut oil.
I use a Crock-Pot Little Dipper to melt mine, which keeps the chocolate from scalding and eliminates the risk of water ruining the chocolate by double boiling.
Remove balls from freezer.
Dip each one into the chocolate and set on the tray.
Freeze for 10 minutes to set.","url":"https://recipe.bluelayer.org/recipe/22567/healthier-peanut-butter-balls"},{"id":"22551","title":"Cheese Wafers","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cheddar
spices, pepper, red or cayenne
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 350.
Cut butter into flour.
Add cheese and seasonings.
Fold in cereal.
Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
Bake for 10-15 minutes.
Don't let them get too brown!","url":"https://recipe.bluelayer.org/recipe/22551/cheese-wafers"},{"id":"22550","title":"Butter Gems","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar.
Add flour and mix to form a thick paste.
Turn dough out onto a lightly floured surface and knead until smooth.
Wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 350.
Grease two baking sheets.
Roll dough on a lightly floured surface to 1/4\" thickness.
Cut out rounds with a 1 1/4\" cookie cutter.
Bake on sheets for 10 minutes, or until pale golden.
Transfer to a wire rack to cool completely.
Cookies can be decorated with piped swirls of buttercream and colored sugar.","url":"https://recipe.bluelayer.org/recipe/22550/butter-gems"},{"id":"22541","title":"Mini M & M's Cookies in a Jar Mix","ingredients":"leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:.
Preheat oven to 375F.
Beat 3/4 cups (1 1/2 sticks) softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended.
Add cookie mix and blend in to smooth any clumps.
Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/22541/mini-m-ms-cookies-in-a-jar-mix"},{"id":"22496","title":"Molasses Cookies","ingredients":"sugars, granulated
molasses
margarine, regular, 80% fat, composite, stick, without salt
vinegar, distilled
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Cream sugar, molasses, margerine and vinegar together using electric mixer or blender.
Add dry ingredients and mix well.
Place cookie dough in fridge until just chilled but not too cold, as you will need to put it through a cookie press.
Preheat oven to 350 degrees.
When dough is a workable consistency, put in cookie press and use the cookie bar tip (straight line with grooves or teeth on one side) to make bars about 4 inches long on cookie sheet.
Place cookies about one inch apart.
Bake 7-10 minutes- will still be soft.
Let stand in pan a few minutes before trying to remove.
Place on wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/22496/molasses-cookies"},{"id":"22494","title":"Nuts, Bolts and Screws Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
sauce, worcestershire
salt, table
pretzels, soft, unsalted
oil, corn, peanut, and olive
raisins, seeded","directions":"Spread cereal mixture in a large shallow pan (cookie sheet).
Set aside.
In a saucepan, melt butter and add Worcestershire sauce and blend well.
Drizzle butter mixture over cereal, stir to coat.
Sprinkle with seasoned salt.
Stir in pretzels and peanuts.
Bake at 350F for 18-20 minutes or until lightly browned and crisp.
Stir often to prevent scorching.
Raisins may be added after baking, if desired.
Allow to cool completely, then store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/22494/nuts-bolts-and-screws-snack-mix"},{"id":"22476","title":"Anzac Biscuits III","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
spices, ginger, ground
leavening agents, baking soda
water, bottled, generic
butter, without salt
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease 2 baking sheets.
Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl.
With your fingers, make a well in the center of the dry ingredients.
Dissolve the baking soda in boiling water.
In a small saucepan, melt the butter, and stir in the golden syrup to combine.
Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients.
Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/22476/anzac-biscuits-iii"},{"id":"22473","title":"Ginger Cookie Dough for Cut out Cookies","ingredients":"sugars, granulated
butter, without salt
vinegar, distilled
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
salt, table","directions":"In a large bowl cream confectioners sugar, softened butter, and vinegar.
In a medium bowl sift together the flour, ginger, baking soda, and salt.
Mix dry ingredient into the creamed butter mixture.
If dough is too dry, add milk or cream a tablespoon at a time.
Chill dough and keep unused portion in refrigerator while making each batch.
On lightly floured board or silpad, roll dough 1/8 - 1/4 inch.
Cut into desired shapes with cookie cutters.
Bake in a 400F oven for 6-8 minutes, until edges turn golden brown.
Keep a close eye on cookies, especially if cookies are different sizes.
I bake a sheet of stars, then angels, etc.
so they will bake evenly.
Cool on wire rack before decorating.","url":"https://recipe.bluelayer.org/recipe/22473/ginger-cookie-dough-for-cut-out-cookies"},{"id":"22466","title":"Scotch Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter thoroughly and slowly add the sugar.
Beat again until very creamy and light, about 4 minutes.
This is what makes the shortbread so delicate.
Gradually add the flour.
When the dough leaves the side of the bowl and does not stick to your fingers, stop adding the flour (even if the 5 cups are not all used).
Pat dough into an ungreased cookie sheet and prick with a fork at half-inch intervals.
Put into a cold oven and turn the heat to 275 degrees.
Bake for 60-70 minutes or until light golden brown.
Remove from the oven and cut into 1 inch squares immediately.","url":"https://recipe.bluelayer.org/recipe/22466/scotch-shortbread-cookies"},{"id":"22454","title":"Best Vegan Chocolate Chip Cookies!","ingredients":"wheat flour, white, all-purpose, unenriched
oats
oats
salt, table
leavening agents, baking soda
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
oil, canola
vanilla extract
water, bottled, generic","directions":"Preheat oven to 350.
Combine all the wet ingredients in a bowl.
Add all of the dry ingredients to the wet and mix until just combined (dough will be wet).
Roll the dough into balls.
Place on greased cookie sheets, and flatten the balls slightly.
Bake for 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/22454/best-vegan-chocolate-chip-cookies"},{"id":"22447","title":"Peanut Butter Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
egg substitute, powder
spices, cinnamon, ground
raisins, seeded","directions":"Preheat oven to 375 F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, add flour, oats, baking soda and salt.
Stir well and set aside.
In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter and vanilla extract.
Beat until combined.
Add the egg and beat until blended.
Add the cinnamon and beat until combined.
Gradually add in the flour mixture and mix until just combined.
Fold in the raisins.
Scoop roughly 2 tablespoon-sized scoops of cookie dough onto prepared pans about 2 inches apart.
I baked 12 cookies per sheet.
While the first trays of cookies are baking, refrigerate your batter.
Or a second option for baking: Refrigerate the cookie dough for 30 minutes.
Then roll dough into your preferred size balls, place on a baking sheet about 2 inches apart and with the tines of a fork, make cross marks on the top of the balls, flattening them a little bit.
Bake for 8-9 minutes or until the bottom the cookies are lightly brown.
Remove pans from oven and set on a rack.
Let cookies cool on baking sheet for two minutes and place them onto a cooling rack.
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/22447/peanut-butter-oatmeal-raisin-cookies"},{"id":"22420","title":"Easy-Bake Oven Oatmeal Fruit Bars","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
oats
salt, table
marmalade, orange","directions":"Mix shortening, sugar and salt.
Add flour, baking soda, oats, and milk; mix well.
Place 1/2 of mixture in a greased pan.
Press down in pan with fingertips or back of spoon.
Spread with 2 teaspoons apple sauce or marmalade.
Bake about 21 minutes.
Let cool and cut into slices.
Use other half for second batch of cookies.","url":"https://recipe.bluelayer.org/recipe/22420/easy-bake-oven-oatmeal-fruit-bars"},{"id":"22409","title":"Peanut Butter Chocolate Pretzel Candy","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted","directions":"Mix the chips and the peanut butter in a microwaveable bowl.
Heat for 2 minutes in the microwave.
Stir and then add in pretzels and mix completely.
Pour onto greased cookie sheet and place in refrigerator for 5-10 minutes.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22409/peanut-butter-chocolate-pretzel-candy"},{"id":"22399","title":"Caramel Corn","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
corn, sweet, white, raw
nuts, pecans
nuts, cashew nuts, raw","directions":"Place sugar in a saucepan.
Pour water around the sides of the pan.
Make an X with your finger across the sugar.
Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color.
Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts.
Pour onto a silicone baking mat or foil lined cookie sheet.
Break into clusters while still warm.
To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn.
Heat oil over medium-high heat until the kernel pops.
Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.","url":"https://recipe.bluelayer.org/recipe/22399/caramel-corn"},{"id":"22368","title":"Cry Babies II","ingredients":"butter, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
raisins, seeded","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Lightly grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth.
Stir in the molasses.
Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk.
Finally, mix in the chocolate chips and raisins.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/22368/cry-babies-ii"},{"id":"22367","title":"Honey Butter","ingredients":"butter, without salt
honey","directions":"Allow butter to soften slightly at room temperature.
Using an electric mixer, whip butter and honey together in a bowl until well mixed.
Put the mixture in a butter mold and allow to chill.
Roll butter up in wax paper, allow it to chill, and slice when ready to use.
Spread softened butter in a shallow pan, chill, and, when it is firm, use a miniature cookie cutter to make different shapes.
Run semichilled butter through a pastry bag, using a star tip.
You can also adapt the above to suit your needs.
For example, you could add fresh strawberries, blueberries, peaches, or other fruit.
Fresh herbs like basil, thyme, and oreganoas well as fresh garlichelp make wonderful herbed butter (for this you should omit the honey).","url":"https://recipe.bluelayer.org/recipe/22367/honey-butter"},{"id":"22342","title":"Sisters Spicy Sweet Potato Wedges","ingredients":"sweet potato, raw, unprepared
spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F. 2.
Mix the spices together.
(Tip: Run 1/3 cup of rice through your coffee grinder to clean it, then empty out.)
Run the spices through your coffee grinder or spice mill; set aside.
(Run another 1/3 cup of rice through so your coffee grinder is ready for coffee again.
No doubt the red pepper flakes would wake you up in the morning, but I cant guarantee youd be in a spectacular mood.)
Lay the potatoes on a big rimmed cookie sheet.
Toss with the spices and oil.
Arrange them so theyre not touching each other.
Roast for 20 minutes.
Flip your potatoes.
Roast for another 10 to 20 minutes, until fork-tender and maybe a little brown.","url":"https://recipe.bluelayer.org/recipe/22342/sisters-spicy-sweet-potato-wedges"},{"id":"22319","title":"Salmon in a Foil Packet","ingredients":"fish, salmon, atlantic, wild, raw
carrots, raw
peppers, sweet, green, raw
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
soy sauce made from soy (tamari)
rice vinegar,
sauce, hoisin, ready-to-serve","directions":"Preheat oven to 400; tear off about 2 feet of heavy-duty foil; fold it in half to make a double-thickness square that measures about 12 inches on each side; place the foil on a cookie sheet.
Place the fish in the center of the foil; top the fish with the slivered carrots and peppers.
In a small saucepan, heat the oil over medium heat; add in the garlic and ginger; saute until they are fragrant, about 1 minute.
Add in soy sauce, vinegar, and hoisin sauce; simmer for about 2 minutes.
Remove pan from heat.
Pour the sauce carefully over the fish and vegetables; wrap foil into an airtight packet around the fish, vegetables, and sauce, folding and sealing the edges.
Bake for 20 minutes; remove from oven and open the packet immediately (and carefully) so the fish stops cooking; serve.","url":"https://recipe.bluelayer.org/recipe/22319/salmon-in-a-foil-packet"},{"id":"22298","title":"Coconut Snowballs","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grind 1/2 cup of the coconut in food processor.
Chop remaining coconut and set aside.
Add flour, 1/4 cup of the confectioners' sugar and the salt.
Pulse to blend.
Add butter and vanilla; pulse until dough comes together.
Heat oven to 350F Roll dough into 1-inch balls.
Place dough balls 1 inch apart on an ungreased baking sheet.
Bake cookies until firm but tender, 15 minutes.
Remove to rack; let cool completely.
In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
Dip cookies in glaze (about 1/2 teaspoon for each), letting it drip down sides.
Dip in chopped coconut and set aside for glaze to dry.","url":"https://recipe.bluelayer.org/recipe/22298/coconut-snowballs"},{"id":"22287","title":"Danielle's Chocolate No-Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats","directions":"Combine oats and peanut butter in a large mixing bowl.
Set aside.
In a sauce pan, combine sugar, cocoa, butter and milk.
Stirring constantly, bring mixture to a rolling boil.
Allow to boil for 1 minute and remove from heat.
Pour contents into the large mixing bowl with oats and peanut butter.
Completely mix ingerdients.
On a large piece of wax ( or parchment) paper, drop mixture by spoonfuls.
Allow 30 min to cool and harden.","url":"https://recipe.bluelayer.org/recipe/22287/danielles-chocolate-no-bake-cookies"},{"id":"22285","title":"Sugar Free Short Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
butter, without salt","directions":"Put in a food mixer till smooth.
Roll into a long sausage and wrap in plastic wrap/freezer for 1/2 or till you want to bake.
Oven 350.
Cut into cookie size.
Bake 20-25 min till firm.slightly brown edge.
Take out and sprinkle with splenda, Looks festive.","url":"https://recipe.bluelayer.org/recipe/22285/sugar-free-short-bread-cookies"},{"id":"22275","title":"Cottage Cheese Butterhorn Rolls","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a mixing bowl, cream together margarine and cottage cheese.
Add flour and salt.
Mix well.
Refrigerate for 4 hours.
Preheat oven to 350 degrees F. Divide dough into 3 parts.
On floured board, form each into a ball and roll into a circle.
Slice into 12 wedges.
Roll up each wedge, starting at the wide end.
Place point side down on greased cookie sheet.
Bake rolls for 30-40 minutes until golden brown.
To make icing, in a small bowl combine powdered sugar, milk, and vanilla.
Mix well.
Drizzle warm rolls with icing.
Enjoy!
Makes 36 rolls.","url":"https://recipe.bluelayer.org/recipe/22275/cottage-cheese-butterhorn-rolls"},{"id":"22243","title":"Flaky Southern Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F In large bowl, combine flour, baking powder and salt.
With pastry blender, cut in shortening until mixture resembles coarse meal.
Stir in milk until dough holds together.
Knead gently about 1 minute.
Roll dough 1/2 inch thick.
With 2 1/2- to 3-inch biscuit cutter, cut dough.
Place 1 inch apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/22243/flaky-southern-biscuits"},{"id":"22241","title":"Berry Cheesecake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
cheese, parmesan, hard
sugars, granulated
cream, whipped, cream topping, pressurized
blueberries, raw","directions":"In a food processor pulse together flour, sugar, butter and nuts.
Dump mixture on a cookie sheet (I use a silpat mat) and spread mixture into a 1/4 inch layer press crust together it will be very compact.
Bake at 350 10 to 15 min until slightly browned.
Remove and cool completely crust will resemble a large crisp cookie.
Mix together cream cheese and confectioners sugar.
Fold in Whipped cream.
Sread on cooled crust,.
Top with fruit of choice.","url":"https://recipe.bluelayer.org/recipe/22241/berry-cheesecake"},{"id":"22227","title":"Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
oats
salt, table
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
syrup, maple, canadian
vanilla extract","directions":"Preheat oven to 350F.
Spread 2 1/2 cups coconut and walnuts on separate baking sheets.
Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.
Bake walnuts until lightly toasted, 8 to 10 minutes.
Set toasted coconut and walnuts aside; keep separate.
Place remaining 3/4 cup raw coconut in shallow bowl; set aside.
Lightly brush two baking sheets with oil or line with parchment paper; set aside.
Put oats in a food processor and pulse on/off 6 times.
Transfer oats to large bowl and add toasted coconut and salt.
In food processor, process walnuts to a paste.
Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.
Add wet ingredients to dry and mix well.
Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.
Place cookies on prepared baking sheets, spacing 2 inches apart.
Bake until bottoms are lightly browned, about 15 minutes.
(Dont overcook; macaroons should be moist and chewy.)
Transfer cookies to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/22227/macaroons"},{"id":"22195","title":"Plain Bagels","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients to make a smooth elastic dough.
Let rise until double.
Punch down.
Divide dough into four parts.
Divide each part into three pieces.
Make a 1-2 inch hole in center of each piece.
Pull gently all the way around to form circles.
Heat 2 qts water and 2 TBSP sugar to boiling.
Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning once.
Remove with slotted spoon.
Place on greased cookie sheet.
Bake at 375 degrees for 20-25 minutes until golden brown.
Remove from cookie sheet and cool.","url":"https://recipe.bluelayer.org/recipe/22195/plain-bagels"},{"id":"22193","title":"Extra Spicy Ginger Molasses Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
spices, cinnamon, ground
molasses
butter, without salt
sugars, brown
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated","directions":"In a medium sized bowl, mix flour, salt, ginger, baking soda, cloves, nutmeg, and cinnamon.
Set aside.
In your mixer (or in a bowl with an hand beater), beat molasses, butter, and brown sugar.
Set aside.
In a separate bowl, combine the hot water and rum.
Slowly and alternately add the flour and hot water/rum mixture into the creamed mixture.
Once combined, separate dough into two disks and place each in plastic wrap.
Refrigerate for at least two hours.
Preheat your oven to 375F.
Flour a dry surface and roll out one disk at a time until about 1/4 inch thick.
Cut the dough into large round cookies.
Keep the other disk in the fridge until you are ready for it.
Prepare a baking sheet with parchment paper and place your cookies on this to bake.
The cookie will not spread too much, so you do not need to worry about placing them too closely together.
Bake cookies for 10-12 minutes, and immediately sprinkle with sugar once out of the oven.
Cool on a wire rack and then enjoy with a giant, cold glass of milk!","url":"https://recipe.bluelayer.org/recipe/22193/extra-spicy-ginger-molasses-cookies"},{"id":"22186","title":"Garlic Cheese Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Preheat oven to 450 degrees F (230 degrees C).
Combine baking mix, milk and cheddar cheese in mixing bowl.
Beat with wooden spoon till soft dough forms.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes until golden brown.
Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/22186/garlic-cheese-biscuits"},{"id":"22167","title":"Traditional Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix the flour and sugar first, and then rub in the butter.
Knead the mixture until it becomes a smooth paste.
Roll out till about 3/4 inch thick or 2cm thick.
Cut into rectangles and decorate the top with a fork creating rows of holes.
Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3).
They want to stay pale and light golden.
In warm weather you may want to chill the cookies before baking.
This recipe can also be used for petticoat tails.
Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm).
Mark top into 8 portions and decorate with a fork.
Bake for 30 minutes.
To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar.
Grease the mold with oil and evenly sprinkle half the flour/sugar mix.
Press the shortbread into the mold, and turn out onto a baking sheet before baking.","url":"https://recipe.bluelayer.org/recipe/22167/traditional-shortbread"},{"id":"22146","title":"Mini Pancakes with Raspberry Sorbet and Chocolate Sauce","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sherbet, orange
raspberries, raw","directions":"Special equipment: a 1-ounce ice cream or cookie scoop
Preheat a griddle or large skillet over medium heat.
In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy.
Melt the butter on the griddle.
For each pancake, add 1 tablespoon of batter to the griddle.
Cook until golden brown, about 1 to 1 1/2 minutes on each side.
Remove to a plate and allow the pancakes to cool completely.
Add the chocolate chips and cream to a small bowl.
Set the bowl over a small saucepan of barely simmering water.
Stir until the chocolate melts and the mixture is smooth.
To serve, put a pancake on a small serving plate.
Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet.
Drizzle with the chocolate sauce and garnish with raspberries.
Repeat with the remaining ingredients.
Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.","url":"https://recipe.bluelayer.org/recipe/22146/mini-pancakes-with-raspberry-sorbet-and-chocolate-sauce"},{"id":"22121","title":"Peanut Butter Puppy Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375'F.
Combine flour and baking powder in a bowl.
In a seperate bowl, mix peanut butter and milk, then add to dry ingredients and mix well.
Place dough on a lightly floured surface and roll dough to 1/4 inch thickness and use cut out into shapes.
(A dog cookie cutter if you have one).
Place on greased baking sheet, and bake for 14 minutes.
(Watch carefully so not to burn).
Let cool on a wire rack, and call your dog while warm, but not hot.
(Be careful here.
).
Store in an airtight container for up to one week.","url":"https://recipe.bluelayer.org/recipe/22121/peanut-butter-puppy-cookies"},{"id":"22106","title":"Easy Caramel Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Bring the butter to room temperature and cream until it becomes the same consistency as mayonnaise.
When it's still hard, please microwave it.
Add the soft light brown sugar into Step 1, and mix until the mixture feels smooth.
Add the milk, and mix.
Please use a hand mixer up to this point.
Add the caramel chocolate chips and finely chopped walnuts into Step 2, and mix with a spatula.
Combine the dry ingredients, lightly mix, and sift.
Add to the Step 3 bowl, and fold them in.
Arrange the Step 4 cookie dough using a spoon on a baking sheet lined with parchment paper.
The cookies will expand while baking, so please leave enough space between them.
Bake in the oven for about 15 minutes at 170C.
Please adjust the baking time depending on the oven.","url":"https://recipe.bluelayer.org/recipe/22106/easy-caramel-chocolate-chip-cookies"},{"id":"22105","title":"No Bake Peanut Butter Cookies II","ingredients":"sugars, granulated
syrups, corn, light
vanilla extract
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Cook over medium heat the white sugar and the corn syrup for one minute.
Remove from heat and add the vanilla, peanut butter and crispy rice cereal.
Drop by teaspoons onto wax paper.
The cookies will be slightly soft when done.","url":"https://recipe.bluelayer.org/recipe/22105/no-bake-peanut-butter-cookies-ii"},{"id":"22072","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate","directions":"Preheat oven 350 degrees F.
Put ground almonds in bowl with sugar, orange peel & all but 1 T of flour.
Mix well, then stir in enough milk to give a smooth, firm dough.
Roll into small balls, place well apart, on a baking sheet lined with greased wax paper.
Sprinkle with the remaining 1 tbsp flour.
Bake for 15 minutes or until golden brown.
Transfer to a wire rack to cool.
When cold, sandwich cookies together in pairs with the melted chocolate.
Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/22072/baci-di-dama-orange-almond-cookies"},{"id":"22064","title":"Bruti Ma Buoni","ingredients":"egg, white, raw, fresh
sugars, granulated
nuts, almonds
nuts, hazelnuts or filberts","directions":"Preheat oven to 325 degrees F (165 degrees C).
Let egg whites stand until at room temperature.
Beat the whites until lightly foamy.
Add the sugar gradually as you beat.
Beat until soft peaks are formed.
Fold in the nuts.
Transfer this all to a large saucepot.
Cook over low heat, stirring all the time, until it thickens and turns a little brown, about 10 minutes.
Spoon the cookies onto greased baking sheets by the teaspoonful, about 1 to 1-1/2 inches apart.
Bake about 22 minutes, or until dry.
Remove and place on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/22064/bruti-ma-buoni"},{"id":"22042","title":"Polvorones A Traditional Spanish Christmas Cookie","ingredients":"wheat flour, white, all-purpose, unenriched
pork, fresh, loin, tenderloin, separable lean only, raw
sugars, powdered
nuts, almonds
spices, cinnamon, ground
salt, table","directions":"Heat oven to 300 F. Put unbleached white flour in a bowl or pizza stone and toast it in the oven for 15 minutes.
Do not let it brown.
Toast the almonds in the oven for 15 minutes and grind to a powder in a food processor or blender.
In a large bowl, add the flour.
Make a hole and add the lard, powdered sugar, ground almonds, cinnamon and salt.
Incorporate with your hands until it forms a smooth dough that can be rolled.
If the dough is too sticky, add some additional flour.
Turn the dough onto a floured surface.
Roll out to a 1 thickness.
You can either cut the dough into sliced squares or use a cookie cutter to cut out your cookies.
Place onto a pizza stone or baking pan.
Bake for 25 to 30 minutes.
Once they are done baking, let them cool completely before moving them, as they will crumble especially when hot.
Finish by sprinkling powdered sugar on each cookie and wrapping individually in waxed paper.
Feliz Navidad!","url":"https://recipe.bluelayer.org/recipe/22042/polvorones-a-traditional-spanish-christmas-cookie"},{"id":"22033","title":"Basic Shortbread With Variations","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Line two cookie sheets with parchment paper.
In a bowl, combine flour and salt.
In a separate bowl, cream butter with an electric mixer until light and fluffy.
Add sugar and continue beating until smooth.
Stir in vanilla.
Add flour and salt to mixture and stir until smooth.
Divide dough into two flat disks roughly an inch thick and wrap in plastic.
Chill for an hour.
Preheat oven to 300F.
On a slightly floured surface, roll out dough to desired thickness.
Shape with lightly floured cookie cutters.
Place on cookie sheets and refrigerate 20 more minutes.
Bake for 20 minutes, or until cookies are firm without browning.
Cool on a rack.
Now for the Variations on the Theme:.
White-Chocolate Dipped:.
Roll out dough roughly 1/3 of an inch thick.
Cut into rounds and place cookies onto prepared baking sheets.
Refrigerate and bake as per above instructions.
After cooling, melt 6 ounces of white chocolate in a double boiler.
Dip cookies into white chocolate and return to rack.
Let chocolate set before handling.
Cranberry Clementine:.
Prepare one batch of basic shortbead dough, omitting vanilla extract.
Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough.
Roll out dough 1/2 inch thick.
Cut into desired shapes.
Refrigerate and bake as per above instructions.
Pecan Macadamia Bites:.
Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough.
Scoop out tablespoons of dough and roll into balls.
Flatten each ball between your palms into bite-sized disks about an inch across.
Place on prepared cookie sheets, refrigerate and bake as per instructions above.
After cooking, dust cookies with icing sugar through a fine wire strainer.
Sugar Stars:.
Roll out dough roughly 1/3 of an inch thick.
Cut into stars and place cookies onto prepared baking sheets.
Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar.
Refrigerate and bake as per above instructions.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22033/basic-shortbread-with-variations"},{"id":"22011","title":"Buttery and Sweet Oatcakes","ingredients":"sugars, brown
butter, without salt
oats
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
vanilla extract
water, bottled, generic","directions":"In a large bowl, mix together the dry ingredients.
Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
With a fork, stir in the water and vanilla extract.
Dough should just cling together.
Divide into 3 portions.
On a lightly floured surface, roll out each portion as thin as possible.
Cut into triangles.
Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375F (190C) oven for 10 to 15 minutes.
Oatcakes should not be brown but be still quite blonde when done.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/22011/buttery-and-sweet-oatcakes"},{"id":"21987","title":"Peanut Butter Oatmeal Cookies - Sugar Free","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"Line two baking sheets with waxed paper.
In a large heavy saucepan combine the butter, brown sugar, milk, and salt.
Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil.
Without stirring, let mixture boil for exactly 3 minutes.
Immediately remove from heat.
Stir in peanut butter and vanilla, stirring until peanut butter has melted.
Quickly stir in the oats, mix well.
Working fast, drop mixture by tablespoonfuls onto prepared baking sheets.
Allow to cool and become firm, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21987/peanut-butter-oatmeal-cookies-sugar-free"},{"id":"21984","title":"Choco-Butter Sweets","ingredients":"sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
sugars, powdered
vanilla extract
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Preheat oven to 350F (180C).
In medium bowl, mix butter, powdered sugar and vanilla thoroughly.
In another bowl, combine flour and salt.
Add flour mixture to butter mixture and mix well.
Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
Press thumb gently into center.
Bake in preheated oven 12 to 15 minutes or until done.
Remove from oven and cool completely.
While cookies cool, prepare filling and chocolate drizzle.
Fill indentations of cooled cookies with filling, then pipe on the chocolate drizzle.
For the fillings:
In bowl, combine all ingredients and mix well.
For the chocolate drizzle:
Combine ingredients in the top of a double boiler.
Cook over low heat until melted, stirring until smooth.","url":"https://recipe.bluelayer.org/recipe/21984/choco-butter-sweets"},{"id":"21979","title":"Ultra-Thin Chocolate Chunk Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
oats
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 325F Position racks in the upper and lower thirds of the oven.
Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, white and brown sugars, corn syrup, milk, and salt.
Mix in the flour mixture.
If the batter is warm from the butter, let it cool before adding the chocolate.
Stir in the chocolate chunks.
If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge.
The rest makes for an especially crisp and extra-flavorful cookie!
Divide the dough into 15 equal pieces.
Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.
Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches.
Flatten each piece of dough until it is about 3 1/2 inches in diameter.
Slide two of the sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown.
If they are too pale, they will not be crisp.
Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.
Repeat with the third batch - you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately.
Cool the cookies completely before stacking or storing.
May be kept in an airtight container for at least 3 days.","url":"https://recipe.bluelayer.org/recipe/21979/ultra-thin-chocolate-chunk-cookies"},{"id":"21974","title":"Candied Fennel Seeds Recipe","ingredients":"spices, fennel seed
seeds, sunflower seed kernels, dried
sugars, granulated
water, bottled, generic
butter, without salt
leavening agents, baking soda
spices, fennel seed
spices, pepper, black","directions":"Toast fennel seeds, lightly, in an ungreased skillet.
Transfer to a plate.
Add in sunflower seeds and set aside.
Place sugar, water, and butter in a heavy saucepan over low heat till sugar dissolves.
Increase heat and boil for 2 min or possibly till the liquid is thick and syrupy.
Remove from heat and add in baking soda, grnd fennel, pepper, toasted fennel seeds and sunflower seeds.
Mix rapidly to coat seeds with syrup.
Immediately pour the mix on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch.
When completely cold, transfer into a tightly covered container and store in a cold and dry place.
Serve with coffee or possibly tea.
This recipe yields 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/21974/candied-fennel-seeds-recipe"},{"id":"21964","title":"Chocolate Cookie Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"To Make Crumbs:
By hand: Place cookies or crackers in a large heavy plastic bag.
Close partially, leaving a small space for air to escape.
Roll with a rolling pin until finely and evenly crushed.
In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).
To Shape the Crust:
Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).
Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
For a perfect shape, place another pie plate (same size) in the crust and press down gently.
To Finish the Edge:
Press the crumbs firmly to make a standup rim about 1/2-inch high.
Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go.
To set the crust, freeze for 15 minutes before baking.
Bake at 350F for 7 to 10 min.","url":"https://recipe.bluelayer.org/recipe/21964/chocolate-cookie-crumb-crust"},{"id":"21939","title":"Eggnog Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
eggnog
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Beat the butter with the sugar until smooth and creamy.
Add the eggnog, flour, baking powder and salt, blending until the dough is smooth.
Divide the dough in half.
Place each half between 2 sheets of wax paper and roll out to 1/4 thick.
Refrigerate for 30-45 minutes.
Preheat the oven to 375 degrees F. Pull 1 dough sheet from the refrigerator and peel off the top sheet of wax paper.
Cut into shapes using your favorite cookie cutters and space 1 apart on greased cookie sheets.
Bake for 8-12 minutes at 375 degrees F, or until the edges begin to brown.
Repeat with the rest of the dough.
When you arent actively cutting out cookies, keep the dough refrigerated; if it gets too warm, it will spread too much during baking.
When you cant get any more cookies out of your dough, mash the scraps together and roll the dough out once more.
Cut out all the additional cookies you can, then do what my grandpa always did: piece together the scraps into random shapes and place them on the cookie sheets.
Allow the cookies to cool completely before decorating with royal icing.","url":"https://recipe.bluelayer.org/recipe/21939/eggnog-sugar-cookies"},{"id":"21904","title":"Pioneer Cookies","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
raisins, seeded","directions":"Cream together butter or margarine, brown sugar, milk and vanilla.
Mix well.
Stir in flour and baking soda.
Blend well.
Mix in one cup oatmeal and stir.
Add in raisins and mix well.
Drop by teaspoonfuls onto cookie sheets and bake at 350 degrees F (175 degrees C) for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/21904/pioneer-cookies"},{"id":"21901","title":"Anzac Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 350 degrees F and grease a few baking sheets.
Mix the oats, coconut, flour, sugar, and salt in a large bowl.
Then melt the butter in a small pan and stir in the golden syrup.
Add the baking soda to the boiling water and stir this into the golden syrup mixture.
Make a well in the center of the dry ingredients and pour in the golden syrup mixture.
Stir well.
Place tablespoons of dough on baking sheets, at least one inch apart.
Bake 10 minutes until golden brown.
Set to cool on cooling racks.","url":"https://recipe.bluelayer.org/recipe/21901/anzac-cookies"},{"id":"21885","title":"Dark Chocolate Cranberry Granola","ingredients":"oats
wheat germ, crude
seeds, flaxseed
spices, cinnamon, ground
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
honey
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F. 2.
Combine oats, wheat germ, flax seeds, cinnamon, almonds, coconut, pepitas and cranberries in a large bowl.
In a separate bowl combine coconut oil or vegetable oil, maple syrup, honey and water.
(Note: I used coconut oil and added all the wet ingredients together in a sauce pan on low heat to melt the oil.)
Add the honey mixture into the dry ingredients and stir until all the oats are evenly coated.
Transfer wet granola evenly onto two large cookie sheets that youve lined with parchment paper.
Cook for 1 hour, stirring every 15 minutes.
Remove from oven and allow granola to completely cool before serving.
Dont worry if the granola doesnt seem completely crunchy after coming out of the oven.
It will crisp up once completely cooled.
When completely cooled, mix in chocolate.","url":"https://recipe.bluelayer.org/recipe/21885/dark-chocolate-cranberry-granola"},{"id":"21877","title":"Date Triangles","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
orange juice, raw
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
nuts, almonds
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine.
Add butter; pulse until mixture is crumbly.
Combine orange-flower water, if using, and ice water; drizzle over mixture.
Pulse until dough just comes together.
Chill, covered, for 20 minutes.
In the clean bowl of a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Heat oven to 350F.
Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles.
Place 1 heaping teaspoon date filling on each.
Fold sides toward centers, making triangles; press to flatten slightly.
Place pastries 2 inches apart on baking sheets lined with parchment paper; press again.
In a small bowl, whisk to combine milk and honey; brush on pastries.
Arrange 3 sliced almonds on each pastry.
Bake until golden, 30 to 40 minutes, rotating sheets halfway through.
Transfer pastries to a wire rack; brush with glaze again.
Let stand 15 minutes before serving.
Cookies can be kept in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/21877/date-triangles"},{"id":"21842","title":"Homemade Candied Citrus Peel","ingredients":"salt, table
water, bottled, generic","directions":"1 cup citrus peel (your choice: orange -lime-lemon-grapefruit are all
Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.
Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/21842/homemade-candied-citrus-peel"},{"id":"21839","title":"I Luv Food's Honey Balsamic Chicken Strips","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, balsamic
honey
delallo, italian seasoned breadcrumbs,","directions":"Cut chicken breast into strips.
In a gallon baggie mix the balsamic vinegar and honey well.
Put chicken in baggie and marinate for 30 minutes.
On a cookie sheet pour panko bread crumbs and coat chicken.
Put coated chicken on another foil lined baking sheet lightly sprayed with cooking spray.
Bake 11 minutes on 350 degrees.
May turn broiler on if more crispiness is desired.","url":"https://recipe.bluelayer.org/recipe/21839/i-luv-foods-honey-balsamic-chicken-strips"},{"id":"21836","title":"Whole-Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Standard method (by hand): In a medium bowl, stir together the flour and salt with a table fork.
Taste it for salt.
If you feel you need a little more, now is the time to add it.
Dump the coconut oil into the middle of it and, before you do anything else, fill the cup you used for the coconut oil half way with ice, then add water until it is almost full.
You want to give enough time for the water to get ice cold.
Still using the same fork, cut the coconut oil into the flour mixture until it is in almost microscopic pieces.
You want them to be very small and well integrated into the flour.
At this point, pour just a couple of tablespoons of water into the flour mixture.
Working quickly and lightly with the same fork, gently mix the water into just the section of the dough that the water hit when it went into the bowl.
Add a couple of more tablespoons of water (just estimate with your eyes) in to another section of the flour mixture in the bowl and quickly mix it inches You may need to add more water to your ice in your cup.
At this point, the dough may be trying to hold together a bit, and thats a good thing.
Continue to work little bits of water in until the dough just starts to hold together fairly well when you press it with your hands.
If you have a food processor, the process is even easier: Instead of mixing in a bowl, put the flour and salt into your processor with the blades attached and pulse to combine them.
Unplug, then taste for salt (you dont want to whack your fingers off!).
Now add in the coconut oil and fill the cup it was in with ice and water.
While the water chills, pulse the coconut into the flour mixture until you cant see any chunks anymore.
Adding just a tablespoon or two at a time, pulse the water into the flour mixture.
When it just begins to hold together, you are ready to shape it.
At this point, regardless of the mixing method, turn the dough out onto a floured surface, keeping the water nearby.
Roll the dough out, aiming for a round-ish shape.
Be prepared- it is probably going to crumble a bit.
That is what the remaining water is for.
Use the cold water as glue to hold pieces of dough together and continue flouring (to keep it from sticking to the rolling pin) and rolling until the dough is the thickness and size you want for your pie plate.
You dont want to over-roll, as handling it too much will toughen it, but do roll it wide enough for about an inch of hangover on the sides once it is in the pan.
Gently fold the dough around the rolling pin and use it to transfer the dough to the pie plate.
Carefully press the dough into the bottom of the plate and shape the edge of your crust however you want (I usually roll mine under and pinch it to seal and make a pretty edge).
Its probably not going to look picture-perfect, but this is the sign of a homemade crust.
Continue on with whichever your recipe you are making.
This works as well for a quiche or pot pie as it does for a dessert pie.
If you have leftover pie crust, roll it out again and cut it into short strips (shape does not matter).
Sprinkle with cane sugar and cinnamon and bake in the oven at 375 for 8-10 minutes, or until light brown.
If you have small children this is a great time to give them your already dusty cutting board and rolling pin, along with some cookie cutters and whatever else you trust them with, and let them make their own pie crust cookies.
You dont need to worry about them nibbling dough, as there is nothing in this that will really hurt them.
(Although they may not be hungry for dinner.)
My kids used to have a lot of fun doing this!
I would always bake their creations and let them have them as a special treat.","url":"https://recipe.bluelayer.org/recipe/21836/whole-wheat-pie-crust"},{"id":"21814","title":"Fruit and Nut Strudel Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded","directions":"Using on/off turns, blend first 3 ingredients in processor until moist clumps form.
Gather dough into ball; divide in half.
Flatten each dough piece into thin rectangle.
Wrap in plastic; chill until firm enough to roll, about 15 minutes.
Preheat oven to 350F.
Roll out 1 dough piece on lightly floured surface to 14x10-inch rectangle.
Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Push ends in to compress log to 12-inch length; seal ends.
Transfer strudel to baking sheet, seam side down.
Repeat with remaining dough and filling.
Bake strudels until golden, about 45 minutes.
Slide spatula under hot strudels to loosen from sheet.
Let cool on sheet.
Cut strudels crosswise into 3/4-inch-thick slices.
(Store airtight for up to 3 days.)","url":"https://recipe.bluelayer.org/recipe/21814/fruit-and-nut-strudel-cookies"},{"id":"21793","title":"Best Ever Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sauce, worcestershire
butter, without salt
salt, table","directions":"Preheat oven to 250 degrees.
Thoroughly rinse seeds and pick out stray bits of pumpkin.
Pour seeds on a cookie sheet, preferably one with sides.
Combine Worcestershire sauce and melted butter.
Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
Evenly sprinkle salt over seeds.
Bake for two hours, stirring every half hour.
Let cool and enjoy!
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/21793/best-ever-roasted-pumpkin-seeds"},{"id":"21791","title":"Butter Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream the butter, add the sugar, and beat until light.
Add sifted dry ingredients gradually; mix well.
Chill overnight.
Shape into 1/2\" balls.
Bake at 350 degrees about 10 minutes.
Done when the bottoms of the cookies are lightly browned.","url":"https://recipe.bluelayer.org/recipe/21791/butter-cookies"},{"id":"21766","title":"Cocoa Puff Cookies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened","directions":"Note: you must have all ingredients measured out and ready before starting.
Bring sugar and Karo to boil.
Stir constantly, let boil for 45 seconds.
Take off the stove and add peanut butter.
Stir thoroughly.
Then add Cocoa Puffs; stir in.
Drop by spoonfuls onto waxed paper, let harden and enjoy!","url":"https://recipe.bluelayer.org/recipe/21766/cocoa-puff-cookies"},{"id":"21762","title":"Hob Nobs","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
butter, without salt
honey
water, bottled, generic
leavening agents, baking soda","directions":"Turn on oven to 180c.
Mix all dry ingredients in a bowl.
Melt butter syrup and water very gently don't let it get to hot.
Pour onto the dry ingredients.
Mix well and form into balls about 25g each.
Place on a cookie sheet covered with non stick baking paper.
Bake for 15 minutes.
Leave for a minute on the cookie sheet then cool on a wire rack.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/21762/hob-nobs"},{"id":"21758","title":"Cherry Chip Cookies I","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
cherries, sweet, raw","directions":"Preheat oven to 300 degrees F (150 degrees C).
Combine margarine, confectioner's sugar and vanilla.
Beat until fluffy.
Add flour, baking soda and oats.
Mix well.
Stir in cherry flavored chips (other flavors work well, too!
).
Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers.
Bake for 12 minutes.
Remove immediately from cookie sheets and onto wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/21758/cherry-chip-cookies-i"},{"id":"21743","title":"Butterscotch Bombshell","ingredients":"syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
chocolate, dark, 70-85% cacao solids
orange juice, raw
cream, whipped, cream topping, pressurized","directions":"Shake vigorously with ice.
Strain into chilled martini glass.
Garnish with butterscotch biscuit or similar cookie.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/21743/butterscotch-bombshell"},{"id":"21732","title":"Ginger Icebox Cookies (Vegan)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
molasses
water, bottled, generic","directions":"Beat butter at medium speed until creamy; gradually add in sugar and beat well.
Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
Dough will be very soft.
Cover and chill for 2 hours.
Divide dough into 4 equal portions; shape into 9 inch rolls.
Wrap each in wax paper and freeze for at least 2 hours.
When ready to bake, preheat oven to 350F.
Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
Bake for 10-12 minutes.
Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/21732/ginger-icebox-cookies-vegan"},{"id":"21730","title":"Festive Chewy Cherry Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
cherries, sweet, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
Mix in flour until combined then stir in coconut and cherries.
Shape the dough into rolls in plastic wrap(this will be very sticky!)
and place in fridge for a few hours until firm (or freeze until needed).
Preheat oven to 380F
remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
I did mine convection at 360 for about 10 minutes also.
Bake until edges are slightly brown.","url":"https://recipe.bluelayer.org/recipe/21730/festive-chewy-cherry-cookies"},{"id":"21728","title":"Dentist's Delights","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
butter, without salt
candies, caramels
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat the oven to 350.
In a large bowl, beat together 1 cup (250 ML) of the flour (save the rest for step 4) with the oats, brown sugar, baking soda, and the melted butter.
Press this mixture into the bottom of the baking pan.
Bake for about 10 minutes.
(Set a timer so you don't forget)!
While the dough is baking, throughly mix the caramel and the remaining 1/4 cup (50 ML) of flour in a medium sized bowl.
(Coat your spoon and a plastic spatula with a bit of margarine, because this can be sticky and a little difficult).
Remove the pan from the oven--careful, the pan is hot!
-- and sprinkle a layer of chocolate chips on top of the dough.
Then, add a layer of the chopped pecans.
Lastly, drizzle the caramel mixture on top and bake 20-25 minutes, until brown.
Allow these cookies to cool in the pan on a wire rack, before cutting them.","url":"https://recipe.bluelayer.org/recipe/21728/dentists-delights"},{"id":"21714","title":"Dangerously Good Oatmeal Maple Cookies","ingredients":"oats
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Note: Oatmeal is often stored in the confectionery section of the supermarket.
Pre-heat the oven to 340F/170C.
Place the dry ingredients marked with a in a bowl and whisk together.
Add maple syrup and vegetable oil and mix with your hands.
It's ready when it forms a dough.
Roll into 2 cm balls and place on a baking tray lined with baking paper.
Spread them out thinly.
Place them in the oven heated to 340F/170C and bake for 15-18 minutes.
When they have turned a nice golden colour, they are done.","url":"https://recipe.bluelayer.org/recipe/21714/dangerously-good-oatmeal-maple-cookies"},{"id":"21706","title":"Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 425 degrees.
Mix dry ingredients.
Quickly stir in cream.
Add more if necessary- dough should be soft, slightly sticky but manageable.
Turn out on lightly floured board.
Work into smooth round.
Pat or gently roll into rectangle.
Fold dough over 4 times.
Pat or roll into rectangle again.
(this makes biscuits flaky and easy to seperate into layers).
Dough should be about 1/2\" thick.
Cut with round cookie cutter or biscuit cutter.
Place on greased baking sheet and bake for 10 minutes or until lightly browned.
Serve with strawberry Jam or Canadian honey.
Yields 10-12 biscuits.","url":"https://recipe.bluelayer.org/recipe/21706/cream-biscuits"},{"id":"21698","title":"4# Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
lemon juice, raw
apples, raw, with skin","directions":"Preheat oven to 400 degrees F.
To make the crust: Blend flour, salt, and butter in food processor until butter is pea sized, about 15 pulses.
Add cold water and blend until dough forms a ball, about 20 seconds.
Form into a ball and divide in half.
Roll half of the dough out to make pie bottom.
Place pie bottom in a 10-inch deep dish pie pan.
Fill bottom crust with the apples.
Sprinkle lemon juice over the apples and top with apple pie mix in the center of the pie.
Roll out the other piece of dough and place on top over the pie mix.
Move oven rack to the middle of the oven.
Cover crust edges tightly with 3 strips of aluminum foil.
Cover top of pie loosely with a 12 by 12-inch square piece of foil.
Place pie on cookie sheet.
Bake 1 hour and 15 minutes.
Remove large piece of foil, leaving strips in place, and bake until well browned, about 10 to 15 minutes.
Strips may be removed the last 5 minutes, if necessary, to brown crust.
4 1/2 cups sugar
4 1/2 cups brown sugar
2 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon ground nutmeg
Blend all ingredients together.","url":"https://recipe.bluelayer.org/recipe/21698/4-apple-pie"},{"id":"21666","title":"Cheddar & Chive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
chives, raw
salt, table
butter, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400F.
In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined.
Add butter and oil and stir just until mixed.
Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix).
Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet.
Bake biscuits about 20 minutes or until golden.
Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.
Reheat if you like.","url":"https://recipe.bluelayer.org/recipe/21666/cheddar-chive-biscuits"},{"id":"21651","title":"Really Easy, Really Good French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil.
Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well.
Stir in yeast mixture.
Add 1 1 1/2 cups more flour and mix until well blended.
(At this point your dough will still be quite sticky).
Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces.
Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Brush with egg white.
Preheat oven to 400 degrees Fahrenheit.
Let loaves rise 30 more minutes.
Bake for 25 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21651/really-easy-really-good-french-bread"},{"id":"21642","title":"Graham Cracker Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine graham wafer crumbs, butter, spices.
Press into a 9 inch pie plate or 8 inch square cake pan or 9 inch spring form pan.
Chill in refrigerator 2 hours before filling.
If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of the filling.","url":"https://recipe.bluelayer.org/recipe/21642/graham-cracker-crust"},{"id":"21628","title":"Blueberry Fruit Dip","ingredients":"cheese, parmesan, hard
sugars, powdered
lemon juice, raw
spices, cinnamon, ground
blueberries, raw","directions":"Mix all ingredients together and serve with fruit, cookies or graham crackers.
The recipe says cinnamon and lemon juice to taste.
I put in what we would like.","url":"https://recipe.bluelayer.org/recipe/21628/blueberry-fruit-dip"},{"id":"21624","title":"Almost Chocolate Chip Cookies","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
wheat flour, white, all-purpose, unenriched
oats
sweetener, herbal extract powder from stevia leaf
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
sweetener, syrup, agave
water, bottled, generic
vanilla extract
nuts, hazelnuts or filberts","directions":"Preheat oven to 350F.
Mix the first three ingredients together in a bowl with a fork.
Melt 3/4 cup butter for 20 seconds in microwave (do not cover!
).
In a separate bowl, mix apple sauce, melted butter, agave syrup, rosewater, vanilla extract, hazelnut extract with spoon.
Pour liquid mixture into flour mixture and stir slowly with fork until mixture is smooth.
If you previously decided to use a small bowl anyway, because your other medium-sized bowl was dirty, and you are far too smart to be outwitted by pancake mix; thank the applesauce for the current absence of flour all over your clothes and counter.
Pour chocolate chip cookies and stevia powder into dough, and stir in together.
If the mixture looks a bit too thin, add 1 tablespoons at a time of oatmeal until it thickens up a bit.
Cover cookie sheet with aluminum foil, and drop dough with a tablespoon onto foil, about 1 1/2 inches apart.
To make cookies of proper size, each spoonful should be about 2 tablespoons.
Bake each sheet for 10-12 minutes.
If you're not sure, bake to 10 minutes, and turn off the heat, but leave the cookies in the oven for five more minutes.","url":"https://recipe.bluelayer.org/recipe/21624/almost-chocolate-chip-cookies"},{"id":"21622","title":"Cream Cheese Meltaways With Lemon Glaze (From Cooking Light)","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
sugars, powdered
butter, without salt
cheese, parmesan, hard
vanilla extract
sugars, powdered
vanilla extract","directions":"Preheat oven to 375 degrees.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
Add flour mixture; stir until just combined (dough will be dry and crumbly).
Shape dough into 36 (1 inch) balls.
Place balls 2 inches apart on baking sheets.
Bake at 375 for 10 minutes or until bottoms of cookies are lightly browned.
Cool 5 minutes on pans on wire racks.
Remove from pans; cool completely on wire racks.
To prepare glaze combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth.
Dip tops of cookies in glaze; place on wire racks.
Let cookies stand for 30 minutes or until glze is set.","url":"https://recipe.bluelayer.org/recipe/21622/cream-cheese-meltaways-with-lemon-glaze-from-cooking-light"},{"id":"21589","title":"Betty's Amazing Danish Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix 3 ingredients together until combined well.
Mold into rolls.
Wrap the rolls in plastic wrap and let chill overnight in the fridge.
Slice 1/4 inch thick and place on an UNGREASED sheet.
Bake at 375 for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/21589/bettys-amazing-danish-cookies"},{"id":"21574","title":"Sweet & Savoury Cheese Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, cheddar
butter, without salt
jams and preserves, apricot","directions":"Preheat oven to 200C.
Grease gem trays- the really little muffin tray!
Sift flour, salt baking powder together.
Mix in cheese.
Mix in butter until it forms a dough.
Roll walnut sized balls of dough and place them in the gem tray.
Press small hollows into each ball with the handle of a wooden spoon.
Spoon in a small quantity of jam into each hollow.
Bake for approximately 15 minutes.
Cool on a wire rack and store in an airtight container.
Just before serving, top up hollows with additional jam.","url":"https://recipe.bluelayer.org/recipe/21574/sweet-savoury-cheese-cookies"},{"id":"21569","title":"Double Chocolate Cookie","ingredients":"wheat flour, white, cake, enriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the cake flour, almond flour, and baking powder.
Put the white chocolate and milk in a heat-resistant container and microwave (500-600 W) for 40 to 50 seconds.
Smoothly knead together the heated white chocolate and milk, then combine with the powder ingredients and mix.
While there's still some powder left, mix in the chocolate chips and mix together.
Preheat your oven to 170 C. Create balls from the dough of about 2.5 cm diameter, and line them up on a baking pan lined with baking paper.
Bake in the 170 C oven for 10 to 13 minutes.
Once they're done, place them on a cookie cooler, etc., to cool.
You can eat them within 1 hour of starting to make them.","url":"https://recipe.bluelayer.org/recipe/21569/double-chocolate-cookie"},{"id":"21563","title":"Eggless Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, stir together the flour, soda and salt.
Set aside.
In a large bowl, cream together the margarine, sugar and vanilla.
Add the flour mixture and beat well to combine.
Stir in the oats and chocolate chips.
Drop tablespoons of dough onto the cookie sheet about 1-2 inches apart.
Flatten slightly with a fork dipped in flour.
Bake for 10-12 minutes or until edges are just beginning to brown.
Remove from oven then remove cookies to a wire rack to cool completely.
Makes 3-4 dozen.","url":"https://recipe.bluelayer.org/recipe/21563/eggless-chocolate-chip-cookies"},{"id":"21556","title":"Sweet Potato Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, pepper, red or cayenne
butter, without salt
sweet potato, raw, unprepared
yogurt, greek, plain, nonfat
sugars, brown","directions":"Preheat oven to 425Es.
Sift dry ingredients together into food processor.
Pulse to blend.
Add cold butter and pulse several times, until mixture resembles coarse crumbs.
Turn mixture out into mixing bowl.
Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball.
(Mixture may be sticky.)
Do not overwork the dough.
Line 2 baking sheets with parchment paper.
Using a cookie scoopeither 1/2 or 1/4 cup capacityscoop uniform mounds onto sheets.
You can get 5 large or 10 small biscuits onto each cookie sheet.
Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
These are best served hot (with butter if desired).
They can be reheated on a baking sheet for 5 minutes at 400Es: good as new.
* Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Es and scooped out.
I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent!
Very sticky batter, but biscuits were light, moist and nicely peppery.
Makes about 12 medium or 24 small (bite size) biscuits.","url":"https://recipe.bluelayer.org/recipe/21556/sweet-potato-drop-biscuits"},{"id":"21537","title":"Chocolate Cookie Butter Alien Eggs","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"In the top of a double boiler (with simmering water in the bottom), melt the chocolate a few cubes (ounces) at a time.
Make sure to use a plastic fork to move it around as it begins to melt.
Remove the double boiler from the heat and place on a cooling rack.
Grab your alien egg molds (or any molds youll be using for this) and fill them 3/4 of the way full with the melted chocolate.
Pop the molds into the freezer for 10-15 minutes.
Remove the molds from the freezer and pop out the individual chocolate pieces.
Refill the molds with more melted chocolate and put them in the freezer.
While those fresh pieces chill, take the already solidified pieces and spread the Biscoff spread on the flat side.
Remove the other set of molds from the freezer after the 10-15 minutes have passed.
Press them, flat side in, with the other completed molds and hold for a few seconds.
Use a clean fingertip to go around the edges and remove any excess Biscoff.
Put the completed chocolate pieces on a plate and back into the freezer for another 5 minutes.
Remove from freezer and ta-da, you have alien eggs!","url":"https://recipe.bluelayer.org/recipe/21537/chocolate-cookie-butter-alien-eggs"},{"id":"21533","title":"Chocolate Truffle Tart With Chocolate Nib Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping","directions":"To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
Add the butter and mix until well moistened.
Press into a 10 inch flan pan with a removable bottom.
Chill.
To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling.
Pour the hot cream over the chopped chocolate and let stand about 2 minutes.
Whisk until smooth.
Pour into prepared shell.
Chill at least 2 hours.
Serve cold with soft whipped cream.","url":"https://recipe.bluelayer.org/recipe/21533/chocolate-truffle-tart-with-chocolate-nib-crust"},{"id":"21516","title":"Microwave Soynut Brittle","ingredients":"sugars, granulated
syrups, corn, light
margarine, regular, hard, soybean (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
leavening agents, baking soda","directions":"Prepare all ingredients in advance.
Lightly grease a cookie sheet.
In a 1 1/2 quart casserole, stir together sugar and syrup.
Microwave at high 4 minutes.
Stir in soynuts.
Microwave at high 3 to 5 minutes, until light brown.
Add butter and vanilla to syrup, blending well.
Microwave at high 1 to 2 minutes.
Soynuts will be lightly browned and syrup very hot.
Add baking soda and gently stir until light and foamy, but make sure you do it quickly or the brittle will get too cool to pour!
Pour mixture onto cookie sheet.
Let cool 1/2 to 1 hour.
When cool, break into small pieces and store in air-tight container.
Note: Although quick and easy, syrup mixture will be very hot!
Please use caution when preparing this recipe.","url":"https://recipe.bluelayer.org/recipe/21516/microwave-soynut-brittle"},{"id":"21509","title":"Shortenin' Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, brown
butter, without salt
sugars, granulated","directions":"Preheat oven to 350 degrees; butter an 8 inch square baking pan.
Onto a piece of wax paper, sift the flour and cornstarch.
In a medium sized bowl, with an electric mixer on high, cream the brown sugar and butter until light and fluffy.
Using a wooden spoon, stir in the flour mixture.
Spread the dough in the pan; chill for 20 minutes.
Using the back of a kife, mark the dough into 2x1 1/4 inch bars, prick gently with a fork and sprinkle with granulated sugar.
Bake for 40 minutes or until golden and crisp.
Let cool in pan for 10 minutes; cut into 24 bars and transfer to racks to cool.
These cookies keep well in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Recipe can be doubled.","url":"https://recipe.bluelayer.org/recipe/21509/shortenin-bread-cookies"},{"id":"21507","title":"Hot Cheese Bites","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne","directions":"Mix all ingredients thoroughly.
Chill mixture for 2 hours.
Roll into small balls.
Place balls on a cookie sheet and flatten slightly.
(the bottom of a glass works well for this).
Bake at 400 for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/21507/hot-cheese-bites"},{"id":"21499","title":"Oat Cake Crackers","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
oats
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
seeds, flaxseed","directions":"Combine dry ingredients.
Work oil into flour mixture.
Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
Cover with another sheet of waxed paper and roll out 1/4\" thick.
You need to work quickly with the dough once you add the water, or you'll end up with a brick.
Remove top paper, cut with pizza cutter,
Put on 2 cookie sheets.
Bake 400 for 25 minutes, shifting sheets top to bottom and front to back half way through baking.
Bake till lightly brown.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/21499/oat-cake-crackers"},{"id":"21497","title":"Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
oats","directions":"Combine all ingredients except the sugar, shortening, and oats in a large bowl.
Blend well.
Stir in brown sugar and mix well.
With a pastry blender, cut in shortening until evenly distributed.
Stir in oats and mix well.
Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.","url":"https://recipe.bluelayer.org/recipe/21497/oatmeal-cookie-mix"},{"id":"21487","title":"Ciabatta With Hints of Rosemary / Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, rosemary, dried
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Biga:.
Place the biga ingredients in machine according to your manufactures directions.
My machine calls for wet first then top with dry.
Set machine for dough cycle, press start and let kneed for 5 minutes.
Shut machine off and let rise over night at least 12 hours.
Dough:.
Place the wet ingredients over the biga then top with flour and rosemary.
Place salt, sugar and yeast in separate corners.
Set machine to basic dough setting press start.
When finished remove dough to two bowls covered with an oiled plastic wrap.
Place in a draft free warm place and let rise till tripled in size.
About 1 hour.
Flour 2 cookie sheet pans.
Carefully place each dough onto pans.
With floured hands shape dough into a rectangle one inch deep.
Try not to release any of the air bubbles that were made during the rise.
Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
Preheat oven to 425 degrees.
Bake for 25-30 minutes.
Spraying with water during baking gives a crisp crust.
Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.","url":"https://recipe.bluelayer.org/recipe/21487/ciabatta-with-hints-of-rosemary-bread-machine"},{"id":"21466","title":"Chocolate Coconut Snap Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350.
Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt.
Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.
In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined.
Add the dry ingredients, and mix until evenly incorporated.
Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop.
Arrange the scoops of dough onto baking sheets at least 2 inches apart.
Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place.
Bake for about 8 minutes, and until the chocolate chunks have lightly melted.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/21466/chocolate-coconut-snap-cookies"},{"id":"21456","title":"Spicy Toasted Pecans","ingredients":"butter, without salt
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
spices, pepper, black
salt, table
nuts, pecans","directions":"Preheat oven to 375 degrees.
Melt 3 tablespoons butter in a medium saucepan and add the remaining ingredients one at a time.
Add pecans last.
Spread out pecans on foil lined cookie sheet and bake at 375 degrees for 8-10 minutes per batch.
Cool.
These are good warm, but better later.","url":"https://recipe.bluelayer.org/recipe/21456/spicy-toasted-pecans"},{"id":"21449","title":"Mean Chef's Classic Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Line two baking sheets with parchment.
Combine butter, sugar and salt in a stand mixer (use paddle attachment).
Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
Don't overmix.
Roll dough on a lightly floured surface to a uniform 1/4 inch.
Cut dough into bars or squares with a sharp knife or use a cookie cutter.
Reroll scraps- refrigerate dough if it becomes sticky.
Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
Rotate baking sheets every 15 minutes.
Cool.
Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
Place cookies on parchment line sheetpan to set up- 2 hours.
Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.","url":"https://recipe.bluelayer.org/recipe/21449/mean-chefs-classic-shortbread-cookies"},{"id":"21391","title":"South Dakota Sunflower Seed Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).
Cream sugar and butter or margarine.
Add flour, baking soda, and baking powder.
Then add coconut and sunflower seeds.
Mix well.
Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.","url":"https://recipe.bluelayer.org/recipe/21391/south-dakota-sunflower-seed-cookies"},{"id":"21385","title":"Sugar Free Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
butter, without salt
vanilla extract
spices, cinnamon, ground
salt, table
sugars, granulated
nuts, walnuts, english","directions":"Preheat oven to 325F.
Mix together in a large bowl the oats and coconut till incorporated.
In separate bowl mix together melted butter, sugar free honey, vanilla, cinnamon and salt.
Pour honey mixture over dry ingredients and mix thoroughly.
(if your going to add nuts, add them at this time).
Spread mixture evenly onto a large cookie sheet that has shallow sides.
(make sure the mix is spread evenly and goes to the sides all the way around.
Bake for 15 minutes in oven.
You want to bake the mixture till it gets golden brown all over.
The sides will start to darken before the middle.
After 15 minutes take out of oven and stir well.
put back in oven and watch carefully as it will darken fast.
I generally cook mine about 20-25 minutes.
Take out of oven when the granola is golden brown.
The mixture will appear wet and you will think it's not done, but as the granola cools it gets crunchy.
While the mixture is cooling on the baking sheet, I add the 2 cups of dried fruit and mix it well.
The heat will help the fruit release some of it's natural flavors without drying it out.
I have tried baking the granola with the fruit and found cranberries especially get a little too hard.
After about an hour the granola will be crunchy and ready to eat!
I love to sprinkle on the top of my yogurt, eat as a cereal or just eat plain out of the bag!
Since you can use so many different types of dried fruit, the combination are endless.
My son likes to add M&M's to his, but then it's not so sugar free, but it's still good!","url":"https://recipe.bluelayer.org/recipe/21385/sugar-free-granola"},{"id":"21374","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the dark chocolate, the semi sweet chocolate and the cream in a heatproof bowl set over a pan of simmering water.
When melted and blended, remove from the heat and add chopped walnuts, mixing well.
Pour into a bowl and allow to cool until firm.
Then take spoonfuls and roll into balls and place on a cookie sheet.
Put in the freezer for about half an hour until firm and cold.
Melt the milk chocolate and dip the chocolate balls in it to coat.
Set on waxed paper and allow to harden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21374/chocolate-truffles"},{"id":"21372","title":"No Bake Cookies (Preacher Cookies)","ingredients":"butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"In a medium-sized sauce pan over medium high heat, add butter, sugar, cocoa powder, evaporated milk and salt.
Stir until butter is melted and ingredients are incorporated.
Bring to a boil, and boil for 2 minutes (important step) stirring constantly.
Remove from heat and stir in peanut butter until completely melted.
Add vanilla and oatmeal, mix well.
Now working quickly before it cools too much, drop by tablespoonfuls onto waxed paper.
Let cool completely on waxed paper.
Remove the cookies when they have set up.
If you do not boil these for the full 2 minutes, the cookies will not set up.","url":"https://recipe.bluelayer.org/recipe/21372/no-bake-cookies-preacher-cookies"},{"id":"21337","title":"Vegan Tofu Herbed Quinoa Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
quinoa, uncooked
oil, olive, salad or cooking
dill weed, fresh
spices, pepper, black
spices, marjoram, dried
seeds, flaxseed
soy sauce made from soy (tamari)
spices, garlic powder
salt, table
onions, raw","directions":"Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it.
Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again.
This step is VERY important for those unfamiliar in cooking quinoa!
Boil 1 1/2 cups water in a pot with a dash of salt.
Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa.
Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
Let the quinoa stand for a minute then fluff with a fork.
You may want to wait for it to cool off before handling it.
Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
Mush up the tofu by hand or with a potato masher.
Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well.
Form 6 patties.
Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it.
Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes.
Turn on the broiler for 1 minute, then serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/21337/vegan-tofu-herbed-quinoa-burgers"},{"id":"21327","title":"Frozen Mocha Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
cheese, parmesan, hard
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, liqueur, coffee, 53 proof
cream, whipped, cream topping, pressurized","directions":"Combine together cookie crumbs with butter and sugar.
Pat evenly on bottom and sides of an 9 inch springform pan.
Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
Fold in whipped cream.
Spread over crust.
Freeze at least 6 hours.
Garnish with chocolate covered coffe beans.","url":"https://recipe.bluelayer.org/recipe/21327/frozen-mocha-cheesecake"},{"id":"21318","title":"The Cookie Tree","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookie tree: Refer to the tree template and copy its shape onto a piece of foam core.
Use a paring knife to cut out tree shape and discard.
Place a sheet of parchment paper on your work surface.
Lay the foam board on top of the parchment paper.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate inside the foam template, careful to coat to the edges.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Lift the template away from the chocolate tree.
Move this finished piece to a clean space on your work surface out of the way.
Repeat the process 7 more times so you'll have 8 tree outlines.
For the support: Roll a piece of parchment paper to make a tube about 1/2-inch in diameter.
Tape the paper closed.
Fill the tube with tempered white chocolate to six inches.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Cut 3 pieces of the chocolate tube, each about 2-inches long.
These will be used to support the tree when it is glued together.
To make the base: Place a sheet of parchment paper on your work surface.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper.
This will be the base for your tree.
Let the chocolate harden.
You can also paint a piece of cardboard with chocolate to create the base.
That will be sturdier and allow you to move it more easily.
Use the tempered chocolate to \"glue\" the first tree piece to the base.
Join the second tree piece using the small tubes of chocolate for additional support where the tree pieces meet.
Continue \"gluing\" the pieces together until all 8 are assembled.
Let stand until the chocolate is dry.
You can decorate your tree with homemade or store-bought cookies or candy.
Use the tempered chocolate to glue the decorations onto the tree.
You can string popcorn or cranberries.
You can glue mini candy-coated chocolate baking bits onto the tree to represent lights.
Use your imagination and have fun!","url":"https://recipe.bluelayer.org/recipe/21318/the-cookie-tree"},{"id":"21317","title":"Florentine Cookies Recipe","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
butter, without salt
syrups, corn, light
cream, fluid, heavy whipping
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat the oven to 350 degrees F and arrange the racks to divide the oven into thirds.
Line 2 baking sheets with parchment paper; set aside.
Place the almonds, flour, and zest in a medium bowl and toss with a rubber spatula or wooden spoon to combine; set aside.
Place the sugar, butter, corn syrup, cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil.
Remove the pan from the heat, add the almond mixture, and stir to combine.
Drop heaping teaspoons of the batter at least 3 inches apart onto the prepared baking sheets, 6 per sheet.
Using a rubber spatula, pat the batter out into 2-inch-wide circles, spreading the almonds into an even single layer.
Place both sheets in the oven and bake for 5 minutes.
Rotate the baking sheets front to back and top to bottom and bake until the florentines are light golden brown around the edges, about 4 to 5 minutes more.
Remove from the oven to wire racks and let the cookies cool on the baking sheets for 2 minutes.
Carefully remove the florentines from the baking sheets with a thin metal spatula, transfer to the wire racks, and cool completely.
Repeat with the remaining batteryou can reuse the baking sheets and parchment while still warm.
Reserve the parchment sheets for drizzling the chocolate over the cooled cookies, if using.
Place the cooled cookies on the reserved parchment sheets.
Melt the chocolate chips in a small saucepan over low heat.
(Alternatively, melt the chocolate chips in the microwave in short increments to avoid burning the chocolate.)
Dip a fork into the chocolate and drizzle it over the florentines in a zigzag pattern.
Let the cookies sit until the chocolate has set, about 30 minutes.
Store the florentines in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/21317/florentine-cookies-recipe"},{"id":"21278","title":"Sugary Pecan Sandie Cookie Mix in a Jar","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"r>In a medium bowl, combine the confectioners' sugar and flour.
Place into a 1 quart canning jar.
Put the chopped pecans on top.
Close the lid and attach a tag with the following instructions: Snow Balls, Makes 4 dozen.
Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets.
In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine.
Stir in 2 teaspoons of vanilla.
Add the entire contents of the jar, and mix well.
Roll dough into 1 inch balls and place them on the prepared cookie sheet.
Bake for 20 to 25 minutes, until lightly browned.
Cool, and roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/21278/sugary-pecan-sandie-cookie-mix-in-a-jar"},{"id":"21182","title":"Bulldog Brittle","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, pecans","directions":"Line a cookie sheet with aluminum foil, 10 1/2 x 15 1/2.
Cover with graham crackers (whole honey graham crackers).
Chop 1 cup pecans and sprinkle evenly over crackers.
In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!
).
Add 1/2 cup sugar, stirring constantly
Boil for exactly 2 minutes.
Pour or spoon over crackers and pecan (I find it better to use a big spoon).
Bake at 350 for approximately 12 minutes.
Cool and break into pieces.
1 box of graham crackers is enough to make 2 batches of brittle.
You can also try it with Oatmeal Crunch Graham Crackers or Chocolate Graham Crackers.","url":"https://recipe.bluelayer.org/recipe/21182/bulldog-brittle"},{"id":"21177","title":"Cholesterol Free, Low Fat Cookies W/ Icing","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
orange juice, raw","directions":"Preheat oven to 375.
Mix all ingredients with a fork.
You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
Flour surface and roll out dough to about 1/2 inch thick.
If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
Cut with cookie cutters.
Place on parchment paper on cookie sheet.
Bake immediately for 15 minutes.
Don't let them get brown.
Brown means over cooked in this case.
Let cool on cooling racks.
When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting.
Let set for 15 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/21177/cholesterol-free-low-fat-cookies-w-icing"},{"id":"21171","title":"Atlantic City Sour Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, sour, cultured","directions":"In a medium-large bowl, blend flour, baking soda, baking powder and salt together with a whisk.
Add sour cream and mix into a stiff dough.
Using floured hands, turn dough out onto a floured board.
Flour a rolling pin and roll dough to a 1/2-inch thickness.
Cut biscuits with a biscuit cutter or simply with the rim of a drinking glass.
Place biscuits on an ungreased cookie sheet and bake in a pre-heated 400 degree F oven for 15-20 minutes, or until biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/21171/atlantic-city-sour-cream-biscuits"},{"id":"21167","title":"Peanut Butter Shortbread","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
roll dough to 1/2\" thickness on lightly floured surface.cut with desired cutter.and place 2\" apart on ungreased cookie sheet.
bake at 275* for 45 minutes -- .","url":"https://recipe.bluelayer.org/recipe/21167/peanut-butter-shortbread"},{"id":"21138","title":"Cracker Jack Caramel Corn","ingredients":"corn, sweet, white, raw
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
salt, table","directions":"In an air popper, pop the kernels according to your machines manual.
My machine only allows you to pop 1/3 cups at a time, so make sure you follow your machines capacity instructions.
You should have almost 4 quarts of popped popcorn using 1/2 cup of kernels.
Dump the popcorn and the Spanish peanuts in a clean tall paper grocery bag.
Preheat oven to 300 degrees F. In a medium sauce pan, combine brown sugar, corn syrup, butter, and salt over medium heat and allow to gently boil for 5 minutes, stirring occasionally.
Turn off heat and stir in baking soda and vanilla.
Carefully and immediately pour caramel sauce into the paper grocery bag and stir the sauce, popcorn, and nuts with a wooden spoon until the sauce is evenly distributed.
Take the popcorn mixture and evenly scatter it between both greased cookie sheets.
Bake for 45 minutes, stirring the popcorn every 15 minutes.
Remove from the oven and sprinkle with sea salt.
Allow to cool and break up the pieces (if desired).
Store in Ziploc bags or airtight containers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21138/cracker-jack-caramel-corn"},{"id":"21132","title":"Not Your Usual Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
cookies, graham crackers, plain or honey, lowfat
pretzels, soft, unsalted
oil, corn, peanut, and olive
butter, without salt
salad dressing, ranch dressing, regular","directions":"Combine cereal, crackers, pretzels and peanuts in a large roaster.
(This makes a lot.)
Combine oil and salad dressing in a small bowl.
Mix well.
Toss with cracker mixture until evenley coated.
Bake at 250 for 45 minutes, turning mixture every 15 minutes.
Spread out on paper towels to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/21132/not-your-usual-party-mix"},{"id":"21129","title":"No-Bake Rocky Road Cookies","ingredients":"butter, without salt
sugars, brown
oats
syrups, corn, light
mini semi-sweet chocolate baking chips,
nuts, walnuts, english
candies, marshmallows","directions":"Place butter in an 8-inch square, microwave-safe baking dish.
Microwave until the butter is melted.
Stir in the brown sugar until dissolved.
Add the rest of the ingredients one at a time and stir well.
If your corn syrup hardens just microwave it until it is liquid again.
Press the mixture firmly into the dish or shape them into balls and put them on a plate.
Microwave for three to five minutes or until lightly browned.
If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
Let the cookies cool and then cut them into bars with a sturdy knife unless you chose to make them into balls.","url":"https://recipe.bluelayer.org/recipe/21129/no-bake-rocky-road-cookies"},{"id":"21120","title":"Cuban Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
lard
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Grease a large bowl, and set aside.
Dissolve the yeast in warm (90 degree F) water.
Add the salt and sugar.
Stir well.
Mix the flour and wheat gluten.
Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough.
Shape dough into a small ball.
Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place.
Let rise about 20 minutes or until the dough doubles in size.
Grease two more bowls.
Remove the dough from the bowl and punch it down.
Cut dough in half to form two balls.
Place each ball in a separate bowl.
Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
Lightly grease a cookie sheet and sprinkle with cornmeal.
Do NOT preheat the oven.
Turn the dough out onto a lightly floured board.
Shape into long, Cuban bread-style loaves.
Place the loaves on the baking sheet.
Allow to stand and rise for five minutes.
Brush the loaves with water.
Place in middle shelf of the COLD oven.
Place a pan of boiling water on the bottom of the oven.
Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/21120/cuban-bread"},{"id":"21092","title":"Perfect Caramel Corn Recipe","ingredients":"corn, sweet, white, raw
butter, without salt
salt, table
sugars, brown
syrups, corn, light
leavening agents, baking soda","directions":"Place popped corn in large roasting pan or possibly large bowl.
Combine the butter, salt, brown sugar and corn syrup and boil exactly 5 min, stirring occasionally.
Pour syrup over corn and mix well.
Spread popcorn onto a cookie sheet and bake for 1 hour at 200 degrees, stirring several times.
Spread on wax paper or possibly cut up paper bag to cold.
Peanuts may be mixed in with syrup.","url":"https://recipe.bluelayer.org/recipe/21092/perfect-caramel-corn-recipe"},{"id":"21083","title":"Chewy Cherry Almond Bark","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
nuts, almonds
cherries, sweet, raw","directions":"In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk.
Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted.
The chocolate should have a smooth consistency.
Add the remaining ingredients and mix well.
Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan.
Smooth the melted mixture to a desired thickness and smoothness.
Let cool in your refrigerator for approximately 30 minutes or until solid.
Break into pieces and serve!","url":"https://recipe.bluelayer.org/recipe/21083/chewy-cherry-almond-bark"},{"id":"21070","title":"Biscuits or Scones 1972 (British )","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the salt, flour, soda, and cream of tartar all together in a bowl.
Add cold butter, and rub with the palms of your hands to mash butter into flakes or long flat slivers well.
There should be still flat lumps or flakes that are noticeable.
Add the cold milk and just toss all with your hands until a soft dough starts to form.
Just adding the amount of milk that takes you to this stage, I usually use just 3/4 cup.
This depends on the flour and weather.
Place on floured counter and form into a round disk about 3/4 inch thick, gently.
Cut into 8 wedges.
Place on greased cookie sheet.Brush with some cold milk.
Bake at 425 for 12 to 15 minutes, until golden brown.
If you would like a sweeter scone add in 2 tablespoons granulated sugar, and 1/2 cup plumped raisins.
Or a cheddar cheese biscuit before adding the milk add in 1/2 cup grated cheddar.","url":"https://recipe.bluelayer.org/recipe/21070/biscuits-or-scones-1972-british"},{"id":"21057","title":"Peanut Butter Shortbread Recipe","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees.
In large bowl, combine butter, sugar and peanut butter with electric mixer till creamy.
Beat in 1 c. of flour with spoon, stir in sufficient of the remaining flour to make dough clump up.
Gather into a ball.
Divide into thirds and shape each into a ball.
Between pcs of waxed paper, roll each ball into a 5 inch patty, 3/16 inch thick.
Transfer to an ungreased cookie sheet.
With a fork, prick patties to mark into 6 wedges.
With back of fork, press patties around top edges.
Bake 40-45 min till hard and lightly browned.
With a knife, cut shortbread into wedges while still hot but don't separate.
Allow to cold completely on cookie sheets.
Makes 18 wedges.","url":"https://recipe.bluelayer.org/recipe/21057/peanut-butter-shortbread-recipe"},{"id":"21049","title":"Ginger Oat Biscuits/Cookies/Wedges","ingredients":"butter, without salt
honey
sugars, brown
oats
spices, ginger, ground
salt, table","directions":"Preheat oven to 180c.
Line an 8-inch, shallow, round cake tin with baking paper.
Place butter, syrup, and sugar in a pan over low heat.
Cook, stirring, until melted and combined.
Remove from heat and add oats and salt.
Mix together.
Place mix into pan, press firmly and smooth the surface.
Bake until golden brown for approximately 20-25 minutes.
Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot.
The wedges become quite hard when cooled.","url":"https://recipe.bluelayer.org/recipe/21049/ginger-oat-biscuits-cookies-wedges"},{"id":"21025","title":"Chocolate Covered Pecans","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
nuts, pecans","directions":"Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water.
Stir occasionally until melted and smooth.
Remove from heat.
Stir pecan halves into the chocolate until completely coated.
Remove a few pecans at a time with a slotted spoon.
Separate pecan halves and place onto a waxed paper lined cookie sheet.
Refrigerate for 10 minutes to set.","url":"https://recipe.bluelayer.org/recipe/21025/chocolate-covered-pecans"},{"id":"21020","title":"Homemade Goldfish Crackers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes.
You can use a toothpick to make the eyes and smile if desired.
Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.","url":"https://recipe.bluelayer.org/recipe/21020/homemade-goldfish-crackers"},{"id":"21000","title":"Curried Nuts with Honey","ingredients":"nuts, walnuts, english
honey
butter, without salt
spices, curry powder
salt, table","directions":"Preheat oven to 350 degrees F.
In a large mixing bowl, gently toss nuts, honey, butter, 3 teaspoons of curry powder and salt.
Mix well to coat but be gentle as to not break the nuts.
Pour nuts on a cookie sheet (use an old beat up one).
Bake for 12-15 minutes.
Be sure to mix the nuts around a bit several times while baking.
Keep an eye on them and dont let them get too dark.
They go from wonderful to burnt very quickly.
Pour finished nuts on a sheet of tin foil.
Sprinkle remaining 2 teaspoons of curry powder on top of nuts.
Toss around to coat.
Allow to cool and serve.","url":"https://recipe.bluelayer.org/recipe/21000/curried-nuts-with-honey"},{"id":"20999","title":"Vegan Meatballs (No Tvp or Soy)","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
oats
wheat germ, crude
soy sauce made from soy (tamari)
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
parsley, fresh
vinegar, balsamic
spices, garlic powder
onions, raw
oil, olive, salad or cooking","directions":"preheat oven to 350 degrees F.
combine all ingredients in a bowl.
With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
using a small ice cream scoop (or with wet hands) roll out golfball sized balls.
(slightly smaller).
*continue to dampen hands when doing this -- the mixture is sticky.
place on a lightly oiled cookie sheet and bake 15 minutes.
Turn over and bake an addional 15 minutes.
Serve topped with a nice vegetarian/vegan marinara.","url":"https://recipe.bluelayer.org/recipe/20999/vegan-meatballs-no-tvp-or-soy"},{"id":"20994","title":"Espresso Tuile","ingredients":"salt, table
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
beans, snap, green, raw
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment.
Add flour, butter and vanilla extract and mix well.
Add espresso beans and pecans
Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
Bake for 8 to 10 minutes, watching carefully.
Crumble 3 pieces of parchment paper and set on a dry work surface
Remove cookie sheet from the oven.
Peel the cookies off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper.
Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/20994/espresso-tuile"},{"id":"20973","title":"Vanilla Wafer Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt","directions":"Combine wafer crumbs and butter or margarine together thoroughly.
Press into 9 inch pie plate.
Chill until set.","url":"https://recipe.bluelayer.org/recipe/20973/vanilla-wafer-crust"},{"id":"20964","title":"Flax Seed Cookies","ingredients":"oil, olive, salad or cooking
seeds, flaxseed
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched","directions":"Mix everything together until you have a nice consistency.
Add between 2 and 3 cups of flour.
When the dough holds together, it means it's enough flour.
Put by teaspoon on a baking sheet and bake at 350 F around 12-14 minutes until they are just a little bit golden.
But don't cook them too much.","url":"https://recipe.bluelayer.org/recipe/20964/flax-seed-cookies"},{"id":"20951","title":"Cleo's Raisin Filled Cookie Bars","ingredients":"raisins, seeded
sugars, granulated
cornstarch
water, bottled, generic
lemon juice, raw
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats","directions":"Cook filling ingredients in a saucepan over low heat until thick, about five minutes.
Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs.
Press half of mix into a 9 X 13\" pan.
Spread on raisin filling.
Pat on remain crumb mixture to cover all the filling.
Bake at 400 for 20 to 25 minutes.
Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/20951/cleos-raisin-filled-cookie-bars"},{"id":"20940","title":"Fruit & Nut Energy Bars","ingredients":"nuts, walnuts, english
nuts, almonds
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, cashew nuts, raw
raisins, seeded
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
molasses
sugars, brown
oats
spices, cinnamon, ground","directions":"Mix all dry ingredients together in a bowl.
Add molasses and stir until combined.
Press mixture firmly into a 9 x 16\" cookie sheet.
Bake at 275 degrees for 35 minutes.
Allow to cool
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/20940/fruit-nut-energy-bars"},{"id":"20933","title":"Chocolate Cranberry Nut Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
honey
cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper; set aside.
In a microwave safe bowl, add chocolate.
Melt it in the microwave for 30 seconds, stir, place it back in the microwave and heat for 30 more seconds.
Stir and cook for additional 15 second intervals, stirring in between each interval until chocolate is melted.
Stir in nuts and cranberries.
With a cookie scoop, scoop out candy and place the scoops on the prepared baking sheet leaving a bit of space between each.
Let it cool completely.","url":"https://recipe.bluelayer.org/recipe/20933/chocolate-cranberry-nut-candy"},{"id":"20931","title":"Easy French Bread (Extra Large)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine as shown.
Set for dough.
Form into loaf on floured board - do NOT punch down.
Placed on greased cookie sheet and allow to rise 1 hour.
Bake 30-35 minutes in PREHEATED oven at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/20931/easy-french-bread-extra-large"},{"id":"20925","title":"Cranberry Noels","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
nuts, pecans","directions":"In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add milk and vanilla.
Beat until just combined.
With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
Turn dough out onto a clean work surface, and divide into 2 equal pieces.
Shape each piece into an 8-inch log, about 2 inches in diameter.
Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees.
Using a sharp knife, cut logs into 1/4-inch-thick slices.
Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through.
Remove from oven, and transfer cookies to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/20925/cranberry-noels"},{"id":"20922","title":"Blackberry Cobbler","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
blackberries, raw","directions":"Melt butter in 9\" round pan or 9\"x9\" square pan.
Add sugar to butter and stir.
Add flour to sugar and butter and stir.
Add milk to above mixture and stir.
Sprinkle blackberries over mixture.
Bake at 350 for one hour, until nicely browned.
I put a foil covered cookie sheet under the pan, just in case.","url":"https://recipe.bluelayer.org/recipe/20922/blackberry-cobbler"},{"id":"20899","title":"Safe to Eat Raw Chocolate Chip Cookie \"dough\"","ingredients":"butter, without salt
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, and sugars together.
Blend in milk and vanilla.
Add flour and salt and mix well.
Stir in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/20899/safe-to-eat-raw-chocolate-chip-cookie-dough"},{"id":"20860","title":"Dairy-Free Strawberry Cookies","ingredients":"oil, olive, salad or cooking
sugars, granulated
strawberries, raw
wheat flour, white, cake, enriched
nuts, almonds
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the ingredients into a bowl and use a spoon to stir around and around to get rid of lumps.
Place the vegetable oil, sugar, and minced strawberries into a separate bowl and mix well.
Add the powdered ingredients from Step 1 to Step 2 and use a spoon to mix well.
Cover with plastic wrap and chill in the refrigerator for 20 minutes.
Remove from the fridge and roll it out with a rolling pin.
Cut out shapes and bake in a preheated 180C oven for about 14 minutes.","url":"https://recipe.bluelayer.org/recipe/20860/dairy-free-strawberry-cookies"},{"id":"20858","title":"Buttermilk Bran Scones","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat oven to 425F.
Mix cereal and buttermilk in small bowl; let stand 5 minutes.
Mix flour, sugar, baking powder and baking soda in large bowl.
Cut in margarine until mixture resembles coarse crumbs.
Stir in cereal mixture just until soft dough forms.
Knead dough on lightly floured surface until smooth.
Roll to 12x4-inch rectangle.
Cut into 4-inch squares; cut each square into 4 triangles.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20858/buttermilk-bran-scones"},{"id":"20818","title":"Peanut Butter Shortbreads with Chocolate Ganache","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Preheat oven to 325 degrees.
In a large bowl, whisk together the flour, baking powder and salt.
In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners' sugar and peanut butter, and beat until light and fluffy.
Add the vanilla extract.
Next beat in the dry ingredients at a low speed.
Divide the dough into three portions, and shape into logs about 2-2 1/2\" inches in diameter.
Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.
Slice the logs into 1/3\" disks, and arrange on cookie sheets lined with parchment paper.
Place cookies about 1\" apart.
Bake each sheet in the oven for 20 minutes, or until just golden.
If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.
When cookies are removed from the oven, gently make a 1 1/2\" round indentation in the center of each one.
(A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.
Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.
Let the chocolate melt a bit, and then whisk until smooth.
After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).
Cookies can be stored in an airtight container for a week.","url":"https://recipe.bluelayer.org/recipe/20818/peanut-butter-shortbreads-with-chocolate-ganache"},{"id":"20777","title":"Chocolate Sandies","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cream butter, melted chocolate and sugar replacement; add water and vanilla extract and mix well.
Blend in flour and pecans.
Chill at least 4 hours or overnight.
Shape into balls.
Bake on ungreased cookie sheet at 325F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20777/chocolate-sandies"},{"id":"20776","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in 1/4c.
of warm water.
Sift together 2 1/2c.
of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c.
of water.
Mix, adding the remaining 1c.
of flour as needed, until the dough leaves the side of the bowl.
Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes.
Form a ball.
Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap.
Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
Punch down, and place on a lightly floured surface.
Knead for 4 minutes, and divide into 10 - 12 equal pieces.
Roll into balls, and roll out with a rolling pin.
Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.
(paper towel, pita,paper towel,pita, etc -- ).
Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.","url":"https://recipe.bluelayer.org/recipe/20776/pita-bread"},{"id":"20756","title":"Southern Sugared Peanuts (Paula Deen)","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
salt, table","directions":"Preheat oven to 300F.
Dissolve sugar and salt in water in saucepan over medium heat.
Add peanuts.
Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left).
Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible.
Bake for about 30 minutes, stirring every 5 minutes.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/20756/southern-sugared-peanuts-paula-deen"},{"id":"20749","title":"Pine Nut and Fig Roundups","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
butter, without salt
sugars, brown
figs, dried, uncooked
nuts, pine nuts, dried","directions":"Position a rack in the middle of the oven.
Preheat the oven to 325 F. Line a baking sheet with parchment paper.
Sift the flour, salt, and cinnamon into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until the color lightens and the mixture looks smooth, about 1 minute.
Stop the mixer and scrape the sides of the bowl as needed during mixing.
On low speed, add the flour mixture, mixing until a smooth dough forms.
Stir in the figs.
Using a heaping tablespoon (about 3 level tablespoons each) of dough for each cookie, roll the dough between the palms of your hands into smooth balls.
Use the palm of your hand to flatten each cookie into a 3-inch disk and place them 1 inch apart on the prepared baking sheet.
(These cookies do not spread much.)
Sprinkle the pine nuts thickly over the top of the cookies, pressing them gently into the dough; use about 40 pine nuts for each cookie.
Bake until the edges of the cookies brown lightly and the pine nuts are lightly toasted, about 20 minutes.
Cool the cookies for 5 minutes on the baking sheet, then use a wide metal spatula to transfer them to a wire cake rack to cool completely.
The cookies will become crisp as they cool.","url":"https://recipe.bluelayer.org/recipe/20749/pine-nut-and-fig-roundups"},{"id":"20747","title":"Yummy Toasty Oat Cakes (Crunchy Breakfast Cookies)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
oats","directions":"Mix all ingredients together.
Roll until 1/4 inch thick, you can cut into circles or squares.
Bake on cookie sheet at 350 degrees for 20-25 minutes.
Serve with \"Honey Butter\" mix margarine spread with honey.
DELICIOUS!","url":"https://recipe.bluelayer.org/recipe/20747/yummy-toasty-oat-cakes-crunchy-breakfast-cookies"},{"id":"20716","title":"Kart-Wheels","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Heat oven to 375.
Mix flour, butter, powdered sugar, baking powder and just enough milk until dough forms (if dough seems dry, mix in more milk, 1 tsp at a time).
Dive dough into 6 equal parts.
Shape each part into a ball.
Place on an ungreased cookie sheet; flatten slightly.
Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
Fill each indentation with about 2 tablespoons of pie filling.
Bake until the edges begin to brown, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/20716/kart-wheels"},{"id":"20696","title":"Chocolate Decadence Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
ice creams, vanilla
ice creams, chocolate
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Butter 9-inch-diameter metal pie pan or glass pie dish.
Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and up sides of prepared pan.
Bake until crust is set, about 10 minutes.
Cool completely.
Combine cream, butter, and corn syrup in medium saucepan.
Bring to simmer.
Remove from heat.
Add bittersweet chocolate; let stand 1 minute.
Whisk until melted and smooth.
Stir in vanilla.
Let stand at room temperature until cool and slightly thickened, about 20 minutes.
Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust.
Drizzle 1/2 cup chocolate sauce over ice cream.
Freeze pie until sauce sets, about 10 minutes.
Top pie with scoops of remaining ice cream, alternating flavors and mounding in center.
Drizzle 1/3 cup sauce over.
Freeze pie until firm, at least 2 hours.
(Can be prepared 5 days ahead.
Cover tightly and keep frozen.
Cover and refrigerate remaining chocolate sauce.)
Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth.
Using small spoon, drizzle white chocolate in thin lines over ice cream pie.
Freeze until white chocolate is firm, about 10 minutes.
Stir bittersweet chocolate sauce over low heat just until warm.
Serve pie with warm chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/20696/chocolate-decadence-ice-cream-pie"},{"id":"20693","title":"Cocoa Bombs","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
vanilla extract
water, bottled, generic
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, powdered","directions":"Preheat oven to 400F.
Beat butter, margarine and powdered sugar together until light and fluffy.
Beat in vanilla extract and water and blend thoroughly.
Beat in cocoa.
Slowly add flour and nuts and mix until completely incorporated.
Roll dough into walnut-sized balls and place on ungreased baking sheet.
Flatten balls slightly.
Bake until cookies are set but not browned, about 8 minutes.
Roll in powdered sugar while still warm.
Do not skip this step.
When cooled, roll in powdered sugar again (or sift powdered sugar over tops).
Do not skip this step.
Note: This type of cookie tends to be on the dry side.
If you want it to be moister, try underbaking by 1-2 minutes.","url":"https://recipe.bluelayer.org/recipe/20693/cocoa-bombs"},{"id":"20691","title":"Healthy Sugar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
vanilla extract
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 325 degrees F. Combine dry ingredients and mix well.
In a separate bowl, melt the butter substitute, then stir in vanilla and milk.
Pour dry into wet and mix again.
Form balls or roll out (not too thin), then use a cookie cutter to make shapes.
Cook in the oven for 9 minutes.
Just let them cool for 5 minutes before touching.
(Recipe from Chocolate Covered Katie.)","url":"https://recipe.bluelayer.org/recipe/20691/healthy-sugar-cookies"},{"id":"20665","title":"Milk Chocolate Florentine Cookies","ingredients":"butter, without salt
oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Line 2 cookie sheets with aluminum foil and grease the foil.
In a large skillet over medium heat, melt the butter.
Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended.
Stir in the corn syrup, milk and vanilla.
Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until medium brown.
Cool completely before removing from the cookie sheets.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.
Remove from heat.
Spread chocolate onto the bottoms of cookies and sandwich them together.","url":"https://recipe.bluelayer.org/recipe/20665/milk-chocolate-florentine-cookies"},{"id":"20664","title":"Peanut Butter N' Honey Crunchies for Pups","ingredients":"honey
peanut butter, smooth style, without salt
water, bottled, generic
oil, corn, peanut, and olive
oats
oat bran, raw
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 F (180 C).
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil.
Heat, stirring often, until mixture begins to simmer.
Remove from heat.
Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with.
Gradually blend in oat flour, adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes).
Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick.
Use a mini-cookie cutter or cut into small squares.
Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart.
Gather up the scraps, roll out again, and.
cut additional biscuits.
If the dough becomes too crumbly to work with after a few rollings,sprinkle with a little water to bind it together and knead it for 30 seconds or so.
Bake for 30 minutes.
Remove from oven and turn over.
Bake for an additional 30 minutes, or until golden brown on both sides.
After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight.
The extra time in the oven as it cools off helps make the treats crispier.
These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
Makes several dozen small treats that keep and freeze well.","url":"https://recipe.bluelayer.org/recipe/20664/peanut-butter-n-honey-crunchies-for-pups"},{"id":"20655","title":"Homemade Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"COMBINE flour, sugar, baking powder and salt in a very large bowl.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
STORE in airtight container in freezer up to six months.","url":"https://recipe.bluelayer.org/recipe/20655/homemade-cookie-mix"},{"id":"20651","title":"Healthier No Bake Oatmeal Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
salt, table
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
oats","directions":"Mix sugar, milk, and cocoa powder together in a saucepan; bring to a boil and cook at a boil for 1 minute.
Remove saucepan from heat and stir peanut butter, applesauce, and vanilla extract into the hot mixture until smooth.
Add oats and stir until evenly mixed.
Drop oats mixture by spoonful onto waxed paper.
Cool completely before removing from paper, at least 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20651/healthier-no-bake-oatmeal-cookies"},{"id":"20628","title":"Pumpkin Pie Scoop","ingredients":"cheese, parmesan, hard
sugars, powdered
pumpkin, raw
cream, sour, cultured
spices, cinnamon, ground
pumpkin, raw
spices, ginger, ground","directions":"Stir all ingredients together until well combined.
Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.
Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds.
Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.
Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.
Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).
Bake for approximately 8 to 10 minutes at 350 degrees.
Check them every minute after 8 minutes to make sure they dont get too brown.
The edges should be just lightly browned.
Slide cut-outs off the hot baking sheet onto a cooling rack.
Once cool, store them in an airtight container.
That is, IF you dont eat them all up right away with the dip!","url":"https://recipe.bluelayer.org/recipe/20628/pumpkin-pie-scoop"},{"id":"20622","title":"Lacy Almond-Orange Cookies","ingredients":"nuts, almonds
spices, fennel seed
butter, without salt
sugars, granulated
honey
salt, table
wheat flour, white, all-purpose, unenriched
orange juice, raw","directions":"Preheat oven to 375F, with racks in middle and lower thirds.
In a food processor, pulse almonds and anise seeds until coarsely ground.
Transfer mixture to a small saucepan.
Add butter, sugar, honey, and salt.
Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts.
Boil 1 minute; remove from heat.
Stir in flour and zest.
Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through.
Let cool completely on sheets on wire racks.
(Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
(Per 2 Cookies)
Calories: 88
Fat: 7g (3g Saturated Fat)
Protein: 2g
Carbohydrates: 6g
Fiber: 1g","url":"https://recipe.bluelayer.org/recipe/20622/lacy-almond-orange-cookies"},{"id":"20586","title":"Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"In a food processor, combine dry ingredients and pulse a few times.
Add pieces of butter a few at a time and pulse until combined.
Put in a mixing bowl and chill for ten minutes in refrigerator.
Preheat oven to 400 degrees.
Add buttermilk, mixing until ingredients are moistened.
Immediately pour onto floured surface and knead twelve times.
Roll into a 1\" thickness and cut with a 2\" biscuit cutter.
Place on greased cookie sheet, close but not touching.
Brush with buttermilk.
Bake for twenty minutes or until golden brown.
Serve hot.
May be frozen and reheated.","url":"https://recipe.bluelayer.org/recipe/20586/buttermilk-scones"},{"id":"20579","title":"Hazelnut Cookies","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Put oven rack in middle position and preheat oven to 350F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.
Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.
Add butter and pulse until dough just forms a ball.
Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide).
Chill, wrapped in plastic wrap, 1 hour.
Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes.
Cool cookies on sheet 2 minutes.
Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month.
(Thaw before cutting and baking.)
Cookies keep in an airtight container at room temperature 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20579/hazelnut-cookies"},{"id":"20575","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Pre-Heat oven to 350.
Line a cookie sheet with parchment or silpat.
Empty bag of white chochotale chips on the sheet and make a rectangle shape about 5x8 (you can do 2 per sheet).
You should have a rectangle that is about 2-3 chips deep.
Sprinkle with candies evenly over the 2 rectangles.
We like the cheap kinds for candies that you find at Walmart and Sam's.
Put pan in oven and turn oven off.
Let sit in oven for 10 minutes.
With a frosting knife, even out the chips and let cool for 2 hour.
Break into 2\" peices.
Place in air tight container or if giving away, place the peices in decorative muffin papers in a Chinese Take Out Box or little tins (You can get either at party stores).","url":"https://recipe.bluelayer.org/recipe/20575/peppermint-bark"},{"id":"20570","title":"Kids Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey.
Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture.
It should be bigger than before and a little bubbly.
Add this mixture to the flour and salt mixture.
Stir everything together.
Use a spoon to start.
Finish with your hands.
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball.
Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes.
Let them cool, add the toppings, and take a bite!
I hope you like them!
:D.","url":"https://recipe.bluelayer.org/recipe/20570/kids-pretzels"},{"id":"20567","title":"Rocky Road Sundae Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
candies, marshmallows
cream, whipped, cream topping, pressurized
vanilla extract
ice creams, chocolate
nuts, walnuts, english","directions":"Preheat oven to 325F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Finely grind chocolate wafer cookies in processor.
Add melted butter and process until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
Bake crust until set, about 10 minutes.
Cool completely.
Bring cream just to simmer in medium saucepan over medium heat.
Remove from heat.
Add milk chocolate; let stand 1 minute.
Whisk until chocolate is melted and smooth.
Whisk in vanilla.
Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
Combine marshmallows and cream in large metal bowl.
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water).
Stir until marshmallows melt and mixture is smooth, about 3 minutes.
Remove bowl from over water; stir in vanilla.
Let stand until slightly cooled but still pourable, about 10 minutes.
Spread 1 quart ice cream evenly in cooled crust.
Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
Sprinkle half of walnuts over sauce.
Drizzle half of marshmallow sauce over walnuts.
Freeze until sauces are set, about 10 minutes.
Spread 1 quart ice cream evenly in crust.
Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
Sprinkle with remaining walnuts.
Freeze until pie is firm, about 4 hours.
(Can be made 5 days ahead.
Cover tightly with foil.
Keep frozen.)
Cut around pan sides to loosen.
Let pie soften slightly at room temperature, about 10 minutes.
Remove pan sides.","url":"https://recipe.bluelayer.org/recipe/20567/rocky-road-sundae-pie"},{"id":"20559","title":"Crusty Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine and set to dough cycle.
Preheat oven to 425F.
When cycle is complete remove dough and separate into two balls.
Form each ball into a 12-14 inch pizza crust and place on a cookie sheet or pizza pan sprayed with cooking spray and dusted with cornmeal.
Top with sauce and toppings.
Bake for 10-15 min until crust is browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/20559/crusty-pizza-dough"},{"id":"20552","title":"Cranberry Walnut Chocolate Chip Cookies (Gluten Free) Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
cranberry juice, unsweetened
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, combine oil, agave and vanilla
Stir wet ingredients into dry
Mix in cranberries, walnuts and chocolate chips
Form dough into 1/2 inch balls and press onto a parchment lined baking sheet
Bake at 350 degrees for 7-10 minutes
Cool and serve","url":"https://recipe.bluelayer.org/recipe/20552/cranberry-walnut-chocolate-chip-cookies-gluten-free-recipe-elanaspantry"},{"id":"20545","title":"Pecan Crescents","ingredients":"butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched","directions":"Beat butter, sugar and vanilla in a large bowl with mixer until fluffy.
Add pecans and mix until blended.
With mixer on low, gradually beat in flour just until blended.
Wrap dough and chill 2 hours or until firm enough to handle.
Heat oven to 325.
Divide dought into 8 equal pieces.
On a lightly floured board, form each piece into a 1/2 inch thick rope, the cut into 1 1/2 inch lengths.
Taper ends, then bend into crescent shapes.
Place 1 inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden brown and firm.
While warm, roll in confectioners sugar to coat.
Let cool on racks.","url":"https://recipe.bluelayer.org/recipe/20545/pecan-crescents"},{"id":"20541","title":"Guyanese Lime Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease 2 large baking sheets.
Stir together the flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon in a bowl; set aside.
Stir together 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon in a separate bowl and set aside.
Cream together the butter, 1 cup sugar, and lime zest in a large bowl until light and fluffy.
Gradually beat in the lime juice, then the flour mixture 1/2 cup at a time.
Form the dough into walnut-sized balls, and roll in the spiced sugar mixture.
Arrange onto prepared baking sheets 1 inch apart.
Flatten the balls slightly using a decorative cookie stamp or the bottom of a glass.
Bake the cookies in the preheated oven until the edges of the cookies turn golden brown, 13 to 16 minutes.
Cool the cookies on wire racks, then store in an airtight container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/20541/guyanese-lime-cookies"},{"id":"20506","title":"Quick and Easy Cookies with 3 ingredients","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated","directions":"Soften the butter in the microwave.
Cream the softened butter and sugar in a bowl.
Sift in the cake flour into the bowl, and continue mixing.
When the dough comes together, place the dough between 2 sheets of plastic wrap, and roll out the dough until it is 5 mm thick.
Take off the plastic wrap on top, and cut out the dough into any shape you like.
Place the cookies onto a baking tray lined with parchment paper.
Bake in the oven preheated to 170C for 12-15 minutes.
For matcha cookies: Add 2 g of matcha to half the ingredients listed above.
For cocoa cookies: Add 5 g of cocoa powder to half the ingredients listed above.
For cinnamon cookies: Add cinnamon as much as you like to the cookie dough.
I decorated the cookies with my child using chocolate decorating pens.","url":"https://recipe.bluelayer.org/recipe/20506/quick-and-easy-cookies-with-3-ingredients"},{"id":"20494","title":"Chocolate Bikkies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Heat oven to 375 degrees F.
Cream the sugar and butter.
Add the remaining ingredients and mix well.
Divide the mixture in half and then tear off and shape a total of 18 balls.
Place them on a lined baking sheet and squash slightly to make a squat flat circle.
Bake for 8 minutes.
Leave to cool for 1 minute and then place the cookies on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/20494/chocolate-bikkies"},{"id":"20490","title":"Garlic-Roasted Vegetables","ingredients":"cauliflower, raw
broccoli, raw
squash, summer, zucchini, includes skin, raw
fresh red onions,
potatoes, raw, skin
seeds, pumpkin and squash seeds, whole, roasted, without salt
carrots, raw
spices, garlic powder
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Toss all ingredients in a bowl.
Line a large cookie sheet with parchment paper and place everyone on it evenly.
Lightly coat with cooking spray.
Bake at 400 degrees 45 minutes or til potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/20490/garlic-roasted-vegetables"},{"id":"20474","title":"Peanut Butter and Honey No-Bake Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, brown
honey
salt, table
peanut butter, smooth style, without salt
oats","directions":"Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds.
Stir the salt and peanut butter into the mixture and remove immediately from the heat.
Add the oatmeal quickly and mix to combine.
Make sure the texture is thick with a little bit of sauce, but not too much sauce.
If needed add extra oatmeal.
Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/20474/peanut-butter-and-honey-no-bake-cookies"},{"id":"20468","title":"Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite
oats","directions":"In a large bowl combine the flours with salt, baking powder and baking soda; mix in brown sugar.
Cut in shortening with a pastry blender until it is evenly distributed.
Stir in the oats and mix well.
Pour the mixture into a large airtight container.
This can be stored in a cool, dry place for up to 12 weeks.","url":"https://recipe.bluelayer.org/recipe/20468/oatmeal-cookie-mix"},{"id":"20451","title":"Brown Sugar Frosting","ingredients":"sugars, brown
syrups, corn, light
water, bottled, generic
sugars, granulated","directions":"Cook all ingredients except confectioner's sugar in iron skillet until smooth.
Remove and add sugar.
Spoon/drizzle over cookies.
Frosting will harden when cool!","url":"https://recipe.bluelayer.org/recipe/20451/brown-sugar-frosting"},{"id":"20446","title":"Mexican Wedding Cookies (Polvorones)","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"HEAT oven to 350F.
COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
COMBINE flour, baking soda and salt in medium bowl.
Add to creamed mixture; mix well.
Stir in walnuts; mix well.
Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 2 inches apart.
BAKE 15 minutes or until edges begin to brown slightly.
Cool on baking sheets until cool enough to handle, but still warm.
While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/20446/mexican-wedding-cookies-polvorones"},{"id":"20429","title":"Olive Oil Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
Stir in 2 cups of the flour in order to make a soft ball.
Knead in additional flour so that dough is soft and not sticky.
Place kneaded dough in a medium size greased bowl.
Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape.
Place onto a greased cookie sheet.
Cover and let rise for 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/20429/olive-oil-bread"},{"id":"20396","title":"Chocolate Pudding Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
salt, table
sugars, granulated
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified
vanilla extract
sweetener, syrup, agave
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
Add in the 1/2 cup sweetener, oil, soy milk and vanilla.
Mix gently until just combined (don't over mix).
The mixture will resemble cookie dough more than cake batter.
Spread it into a lightly oiled casserole dish or loaf pan and set aside.
Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa.
Sprinkle this evenly on top of the cake mixture.
Carefully pour the boiling water over top of everything - and DO NOT MIX!
it really does do it's own thing in the oven.
Bake for 40 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/20396/chocolate-pudding-cake-vegan"},{"id":"20389","title":"Easy Peasy 30-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 4-5 8\" mini pizzas out of this.
Maybe more if I really rolled it out to make thin-crust.","url":"https://recipe.bluelayer.org/recipe/20389/easy-peasy-30-minute-pizza-dough"},{"id":"20331","title":"Sugar & Spice Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
salt, table
pumpkin, raw
butter, without salt","directions":"Preheat oven to 250 degrees F.
On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
When seeds are toasted, melt butter in a large skillet over med-high heat.
Add seeds & 2 Tablespoons of the sugar.
Stir until sugar is melted.
About 1 minute.
In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
Add pumpkin seeds from skillet to mixing bowl & stir until coated.","url":"https://recipe.bluelayer.org/recipe/20331/sugar-spice-roasted-pumpkin-seeds"},{"id":"20325","title":"Super Easy Cheese Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne
salt, table","directions":"In a bowl work together Butter,Cheese,Salt and Pepper until soft.
Put in food processor, add flour and Krispies.
Pulse until dough forms into a ball.
Line cookie sheet with foil.
Pinch off small amounts of dough and roll into LITTLE balls.
Place balls onto cookies sheet and mash down FLAT with fingers.
You may take a fork and push into to make lines in crackers.
Bake at 350 F for about 8-10 minutes until light brown.
Let cool before removing them from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/20325/super-easy-cheese-crackers"},{"id":"20299","title":"Mom's Best Snickerdoodles","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
sweetener, syrup, agave
egg substitute, powder
spices, cinnamon, ground
sugars, granulated","directions":"Sift together flour, cream of tartar, baking soda and salt.
In another bowl stir the smart balance until creamy.
Add the Splenda and beat until well blended.
Add the egg beaters and mix well.
Gradually add the flour mixture, mixing well after each addition.
Cover and chill dough.
Heat oven to 375 and grease cookie sheets lightly.
Mix cinnamon and sugar together in small bowl.
Roll about 1 teaspoon of dough into a ball and drop into the bowl to cover in the cinnamon sugar mixture.
Place balls 2 inches apart on cookie sheets and bake 8 to 10 minutes.
Remove to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/20299/moms-best-snickerdoodles"},{"id":"20284","title":"Aunt Annie's Sugar Cookies","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground","directions":"Preheat the oven to 350.
Mix flour, baking powder, baking soda, salt and nutmeg together.
In a large bowl, fully cream margarine and sugar together.
Add soured milk alternately with the dry ingredients to the creamed mixture.
Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
I use a pastry mat to cut my dough out on.
I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
Transfer the cut out cookies to an ungreased baking sheet.
I like to sprinkle a little sugar on the tops of them before baking.
My children like to put sprinkles on top first.
Or, you can leave them plain and put icing on afterwards.
We have too big a sweet tooth here to eat them plain.
Bake in a 350F oven for 7-9 minutes.
Do not brown!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20284/aunt-annies-sugar-cookies"},{"id":"20279","title":"White Chocolate Cranberry Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 350F.
Using an electric mixer, beat butter with sugar until light and fluffy.
Using a wooden spoon, gradually stir inf flour, 3/4 cup of the white chocolate and 1 cup of the cranberries.
Blend until just combined.
Drop rounded teaspoonfuls of dough 2 inches apart onto a parchment paper-lined baking sheet.
Top each cookie with some of the reserved white chocolate and cranberries.
Let cool completely.","url":"https://recipe.bluelayer.org/recipe/20279/white-chocolate-cranberry-shortbread"},{"id":"20252","title":"Sweet Pecans","ingredients":"sugars, brown
orange juice, raw
nuts, pecans","directions":"Preheat oven to 350 degrees.
Butter a large cookie sheet.
Mix orange juice with brown sugar.
Add pecans coating well with sugar mixture.
Bake approximately 13 minutes, till dark brown and bubbly.
Spread out on buttered wax paper to cool.
Break apart and use on cheesecakes, frosted cakes, muffins, etc.","url":"https://recipe.bluelayer.org/recipe/20252/sweet-pecans"},{"id":"20249","title":"Peanut Butter Cookies Healthier","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
egg substitute, powder
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Cream peanut butter and margarine, add sugars and mix well.
Add eggs and mix until creamy.
Add remaining ingredients.
Chill for one hour-I usually skip this step and chill between batches.
Drop by teaspoonful onto cookie sheets- do not flatten.
Bake at 325F for 15 minutes.
Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
Immediately after the cookies are completely cooled I always transfer them to an airtight container.
These cookies have always stayed soft and moist if they are stored in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20249/peanut-butter-cookies-healthier"},{"id":"20243","title":"Mother's Yeast Rolls/Donuts/Bread Recipe","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"These are very easy.
Anyone can make this bread.
Combine together: 1/4 c. very hot but not warm water 1/2 teaspoon sugar
Set aside.
Combine together: 1/4 c. shortening 1/2 teaspoon salt 1 c. scalded lowfat milk (bring to boil)
Cold, then add in: Yeast combination 3 1/2 c. flour
Let dough rise in a hot place for 1 hour or possibly till double in size.
Knead and cut out rolls or possibly donuts, or possibly shape into a loaf of bread.
Recipe makes 1 loaf.
Place rolls or possibly donuts on a greased cookie sheet or possibly place loaf into a greased loaf pan.
Let dough rise again for 30 min or possibly till double in size.
For rolls, bake in a 425 degree oven for 10 min.
For donuts, fry in vegetable oil till golden.
For bread, bake at 350 degrees for 30 to 40 min or possibly till loaf sounds hollow when thumped with finger tips.
Glaze recipe follows.","url":"https://recipe.bluelayer.org/recipe/20243/mothers-yeast-rolls-donuts-bread-recipe"},{"id":"20226","title":"Simple Secret Icing","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, powdered
cocoa, dry powder, unsweetened
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
salt, table","directions":"Melt the chocolate in a stainless steel bowl over a pan of simmering water or in a warm oven and set aside.
Cream the butter in the bowl of an electric mixer fitted with the paddle attachment at medium speed until very soft.
Switch to the whisk attachment, add the confectioners sugar, and continue whipping at medium speed for a minute or two, stopping the mixer to scrape the bottom and sides of the bowl as needed.
This mixture should be very soft and fluffy.
Combine the cocoa powder and water in a mixing cup or small bowl and stir it into a warm paste.
Allow it to cool a little.
This is your cocoa paste.
Add the melted milk chocolate, cocoa paste, cream, vanilla, and salt to the mixing bowl and whip at low speed until smooth.
If it is too thin to spread onto a cake or cookie and hold its shape, chill it for 20 minutes or so.
If it is still too thin, whisk in some more butter and chill again.
If it is too thick, add a little more cream.
Chill the icing with the whip attachment in the bowl; whip it up one last time before using.","url":"https://recipe.bluelayer.org/recipe/20226/simple-secret-icing"},{"id":"20221","title":"Homemade Paneer / Panir (Indian Curd Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a\"cake.\"
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.","url":"https://recipe.bluelayer.org/recipe/20221/homemade-paneer-panir-indian-curd-cheese"},{"id":"20213","title":"Cheese Fries","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, paprika
cheese, parmesan, hard","directions":"Preheat oven to 400 degrees F.
Place sliced sweet potatoes in a large bowl.
Drizzle the olive oil over and toss with the seasoning salt and paprika until well coated.
Place sweet potatoes on a wire rack on a cookie sheet and roast in the oven until crunchy, about 25 minutes.
Remove from the oven and toss in a medium bowl with the Parmesan until well coated.
Return to wire rack placed on cookie sheet and return to the oven.
Bake until the cheese is melted.
Remove and serve warm.","url":"https://recipe.bluelayer.org/recipe/20213/cheese-fries"},{"id":"20202","title":"Pennsylvania Dutch Advent Cookies","ingredients":"molasses
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt
spices, cinnamon, ground
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 400 degrees F.
Mix first six ingredients together.
Add flour slowly to the rest of the mixture until it reaches the right consistency to roll out.
(you may not have to use all the flour).
The dough should be quite soft and you may want to knead the flour in by hand.
Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass.
I have also made \"no cut rolled cookies\" by rolling into balls and flattening with the bottom of a drinking glass.
Place on a greased baking sheet and bake for 8 minutes.
Remove from oven while they are still soft; cool on rack.
Pack into crocks or jars.","url":"https://recipe.bluelayer.org/recipe/20202/pennsylvania-dutch-advent-cookies"},{"id":"20198","title":"Easy Soft French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add sugar, warm water, then yeast into mixing bowl.
Let yeast prove.
Add rest of ingredients, kneading while adding flour one or two cups at a time.
Knead for 5 minutes.
Let the dough rise for 1 hour, until doubled.
Knead the dough down.
Split into two sections.
Using rolling pin, one at a time flatten each section into a large rectangle (about 17x 9).
Roll the dough up to make a long loaf.
Pinch the seam closed and turn the ends under.
Place the two loaves on separate large cookie sheets, seams down (I lay it diagonally), cover with a light dishtowel, and let rise another hour.
Bake at 350 degrees for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20198/easy-soft-french-bread"},{"id":"20190","title":"Perfect Sugar Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
leavening agents, baking soda
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream butter and sugar, add in Large eggs and beat well.
Dissolve soda in lowfat sour cream and add in to egg mix together with flour and salt.
Refrigeratewell.
Flour board and rolling pin and sprinkle flour on dough to be rolled.
Roll and cut.
Bake at 400 degrees for 5 min or possibly till golden brown.
Cold slightly before removing from pan.","url":"https://recipe.bluelayer.org/recipe/20190/perfect-sugar-cookies-recipe"},{"id":"20139","title":"Eggless Banana Refrigerator Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Cream together butter, sugar and vanilla.
Add bananas and beat until well mixed.
Sift together flour, baking powder and salt.
Add a little of the banana mixture at a time, beating well after each addition.
Dough will be sticky.
Divide dough into 4 parts.
Put 1 part on each of 4 sheets of waxed paper.
Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls.
Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices.
Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown.
Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool.
Store airtight.
Tips: Oiled cookie sheets are required for these cookies.
Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.
Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.","url":"https://recipe.bluelayer.org/recipe/20139/eggless-banana-refrigerator-cookies"},{"id":"20133","title":"Tessa Kiros Granola","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
nuts, walnuts, english
spices, cinnamon, ground
sugars, brown
honey
butter, without salt","directions":"Preheat the oven to 325 degrees and grease two large baking pans.
Put the oats, sunflower seeds, sesame seeds, walnuts, and cinnamon in a bowl.
Put the sugar, honey, and butter in a pan, and heat, stirring, until the butter has melted.
Pour over the oat mixture in the bowl and mix well.
Put half the mixture in each baking pan, spreading it out and then pressing it into a thin layer.
Put both pans in the oven and bake for about 20 minutes.
Turn the mixture over with a spoon and return the pans to the oven, the bottom one now on top.
Bake for another 15 to 20 minutes, or until the granola is deep golden, turning it again during this time to give it an even color and break it up slightly.
Take care not to overcook it, as just past perfect can make it bitter.
Turn off the oven and leave it in for another 10 minutes or so, then get it out of the oven, and leave it to cool completely in the pans.
Once cool, this keeps very well in a cookie jar or something else airtight.","url":"https://recipe.bluelayer.org/recipe/20133/tessa-kiros-granola"},{"id":"20123","title":"Eat More Truffles","ingredients":"oats
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"In a large bowl, stir together quick oats and chopped peanuts.
Set aside.
In a medium-sized pot, over medium high heat, combine peanut butter and corn syrup.
Bring to a low boil, stirring occasionally.
Once boiling, remove from heat and stir in chocolate chips until melted.
Pour chocolate mixture over the oat and peanut mixture.
Stir well.
Let mixture rest for several hours or until cooled.
Using a small 1-ounce ice cream or cookie scoop, measure out equal amounts of chocolate mixture and roll into balls.
Roll each ball in cocoa powder individually, or place all balls and cocoa powder in a plastic bag and shake until coated.","url":"https://recipe.bluelayer.org/recipe/20123/eat-more-truffles"},{"id":"20122","title":"Teddy Graham Dip","ingredients":"cheese, parmesan, hard
sugars, powdered
butter, without salt
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Mix all ingredients together and serve with Teddy Graham Cookies for dipping- is delicious either chilled or room temperature!
I like to mix up three of the Teddy Flavors for variety- my choices being honey, chocolate, and chocolate chip.
YUM!","url":"https://recipe.bluelayer.org/recipe/20122/teddy-graham-dip"},{"id":"20113","title":"Dreamy Honey Nut Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
vanilla extract
water, bottled, generic
oats
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Cream together butter, sugar, maple syrup, and vanilla.
Mix in water, then stir in dry ingredients.
Drop by tablespoon onto un-greased cookie sheet and bake at 350 degrees for 12-15 minute.","url":"https://recipe.bluelayer.org/recipe/20113/dreamy-honey-nut-cookies"},{"id":"20108","title":"White Trash Snack Mix/Candy","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, pecans
sugars, powdered","directions":"melt almond bark over LOW heat in a double boiler stirring frequently.
I suggest mixing a handful of all ingredients EXCEPT powdered sugar to see if you like more pretzels or more chex or whatever.
I just fold in the cereals, pretzels, & pecans into melted bark until well coated.
I didn't measure any of it, I just kept adding more until all pieces were covered well with bark, but there wasn't a ton of extra bark at the bottom of the pan.
Spoon mixture onto waxed paper or foil in large bite-size clumps.
(I use wax paper on a cookie sheet for easier transfer to the fridge.)
Move into the fridge for fast cooling if you like.
When bark has set, put all the pieces in a large tupperware type container or large ziploc bag.
Sprinkle the powdered sugar all over, then shake the container to spread it around well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20108/white-trash-snack-mix-candy"},{"id":"20101","title":"Rosemary Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
sugars, granulated
spices, rosemary, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees with a large pizza stone on a rack.
Put flour, flax (if you are using it), salt, sugar and rosemary in a food processor.
Pulse to blend.
Add oil, pulse 3-4 times.
Turn machine to on and add water in stream till dough comes together.
Run for about 20 seconds.
Turn dough out and knead to a smooth ball.
Divide into four pieces and cover with a towel.
Let rest for 5 minutes.
Begin with one of the four dough pieces.
Using a pasta roller, start on the widest setting and finish on the thinnest, just as you would for rolling pasta dough.
It helps to divide the dough one more time about midway through the rolling process, so that one piece of dough results in two long (approximately 4 x 15) strips of rolled dough.
I also dust the dough with flour on both sides before rolling at the thinnest setting (which is #7 on my inexpensive manual pasta roller).
The two strips get baked at the same time, for a total of four batches of two strips from one cracker bread recipe.
I do not begin rolling the second piece of dough until the first batch is cooked.
Multitasking for this recipe always results in burned crackers for me!
Spritz dough with water from a spray bottle and sprinkle with sea salt (or kosher) and freshly ground pepper.
Slide parchment paper directly into the oven onto the baking stone.
Flip crackers over, and move from the front to the back of the oven after about 1 minute.
Watch closely.
Your oven my vary.
You want to flip them after the dough bubbles, but is still pliable.
I do this quickly by reaching in with tongs.
Watch closely after that.
Take them out after no more than a minutesometimes less.
You dont want them browned.
There will be light brown spots or speckles and maybe an edge or two will be darkening, but thats it.
The strips will still be flexible.
You can cut them into 6 lengths at this point with a pizza cutter for uniform sizes, or wait until they are crisp and break them for a more haphazard look.
Cool completely on a rack, then package and store in festive cellophane bags to impress your friends.
If you dont have a pizza stone large enough to bake the strips on, you can use a large cookie sheet.
You will need to dramatically increase the cooking time.
Watch for the dough to begin to bubble, give it another 30 seconds to a minute and then flip it.
You want to take them out when they are beginning to stiffen.
So if you grab one out of the oven it will bend into an arc slightly when held in the middle, but wont bend in half.
My directions make it sound much more complicated than it is.
I just wanted to be as helpful as I could be, having made many, many batches of these crackers and coming up with helpful tips along the way.","url":"https://recipe.bluelayer.org/recipe/20101/rosemary-cracker-bread"},{"id":"20099","title":"Malted Chocolate Chip Cookies - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, brown
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract","directions":"Preheat oven to 350F.
Mix all the dry ingredients together.
Mix all the wet ingredients together.
Mix everything together.
Shape into 8-12 balls, put on cooked sheet lined with parchement.
Flatten slightly.
Leave room between them because the will spread out.
Bake for 10-12 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/20099/malted-chocolate-chip-cookies-vegan"},{"id":"20091","title":"Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
apples, raw, with skin
sugars, brown
spices, cinnamon, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
spices, cinnamon, ground","directions":"Preheat oven to 350F.
Sift the dry ingredients together.
Cut lard in until small crumbs; add milk to make a biscuit-like dough.
Roll dough out on floured surface to 1/4\" thick.
Spread dough with melted butter and sprinkle evenly with chopped apples, brown sugar and cinnamon.
Roll and cut into 1 1/2\" thick slices like you would for cinnamon rolls; place in greased baking pan.
( i used 8 inch cake pan and it overflowed).
Combine sauce ingredients together and bring to a boil in a saucepan.
Pour over the dumplings.
20 to 30 minutes depending on pan make sure you put cookie sheet or foil underneath so you dont have to clean oven .","url":"https://recipe.bluelayer.org/recipe/20091/apple-dumplings"},{"id":"20051","title":"Thunder Bay Grille Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together flour, both measures of sugar, baking powder and salt in a large mixing bowl.
Blend in margarine or butter until the mixture is crumbly.
Add milk a little at a time and mix to make a stiff dough.
You might not use all of the milk.
Drop by heaping tablespoons onto a greased cookie sheet.
Bake at 370 degrees until golden brown, approximately 12 minutes.
CINNAMON BUTTER.
1 stick soft butter.
1/8 cup brown sugar.
3/4 teaspoon cinnamon.
dash of vanilla.
Whip all ingredients together with a mixer or wire whip until well blended.
Serve with Thunder Bay Biscuits, alongside quick breads or muffins, or over French Toast or pancakes!","url":"https://recipe.bluelayer.org/recipe/20051/thunder-bay-grille-biscuits"},{"id":"20041","title":"Mashed Potato Cookies","ingredients":"molasses
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
nuts, walnuts, english","directions":"In large saucepan heat molasses and butter til the butter melts.
Stir in the potatoes mixing til smooth, add dry ingredients, mix well.
Mix in walnuts.
Drop onto greased sheet, bake at 375' 10-12 min.","url":"https://recipe.bluelayer.org/recipe/20041/mashed-potato-cookies"},{"id":"20040","title":"Apple Oat Pancakes Recipe","ingredients":"oats
apples, raw, with skin
water, bottled, generic
sugars, granulated
pancakes, plain, dry mix, complete (includes buttermilk)
spices, cinnamon, ground","directions":"Preparation Time:0:30 In medium bowl, combine rolled oats and water; let stand 5 min.
Meanwhile, heat large nonstick skillet or possibly griddle tomedium high heat
(375F).
Grease lightly with oil.
Add in remaining ingredients to rolled oats mix; stir just till all ingredients are moistened.
(Batter will be thin).
For each pancake, pour 1/4 c. batter into warm skillet.
Cook 1 to 1 1/2 min, turning when edges look cookied and bubbles begin to break on surface.
Continue to cook 1 to 1 1/2 min or possibly till golden.
Serve with syrup, if you like.
15 (4-inch) pancakes; 5 servings
Note: use low-fatBisquick if you prefer.","url":"https://recipe.bluelayer.org/recipe/20040/apple-oat-pancakes-recipe"},{"id":"20026","title":"No Bake Chocolate Peanut Butter Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"Line a baking sheet with waxed paper.
Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes.
Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/20026/no-bake-chocolate-peanut-butter-cookies"},{"id":"20008","title":"Sweet Oatcakes","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
spices, cinnamon, ground
honey","directions":"Combine water, milk, and raisins in a saucepan.
Boil.
Slowly stir in oats, honey (to taste), and cinnamon.
Turn down heat and cook for about 10 minutes.
When oatmeal is a lot less sticky, pour into bowl.
Spray cookie sheet with cooking spray.
Take small handfuls of the oatmeal (this is very messy) and kneed into balls.
Place on cookie sheet.
Poke small holes in each ball and fill with honey.
Close with extra oatmeal.
Place cookie sheet in oven and bake for about 10 - 15 minutes at 350 degrees F (175 degrees C).","url":"https://recipe.bluelayer.org/recipe/20008/sweet-oatcakes"},{"id":"19996","title":"Chocolate Low-Carb Cookies","ingredients":"beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
nuts, almonds","directions":"Melt butter and cream cheese in microwave Add Splenda and stir until smooth Mix in remaining ingredients Add nuts, if using.
Bake at 325 for 9-11 minutes.","url":"https://recipe.bluelayer.org/recipe/19996/chocolate-low-carb-cookies"},{"id":"19993","title":"Mahogany Buttercrunch Toffee","ingredients":"nuts, almonds
sugars, brown
water, bottled, generic
butter, without salt
vanilla extract
leavening agents, baking soda
candies, semisweet chocolate","directions":"Preheat oven to 350 degrees F.
Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
Watch carefully, they go from getting hot to dark brown in just a few seconds!
Cool to room temperature.
In a food processor pulse the almonds until they are finely chopped.
Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
Set aside.
In a medium, heavy saucepan combine the brown sugar, water and butter.
Have your baking soda and vanilla extract ready.
Over medium heat bring the sugar mixture to boil.
Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
Immediately remove the saucepan from the heat as the temperature will rapidly rise.
Immediately add the baking soda and vanilla extract.
Pour this mixture over the nuts on your baking sheet.
Quickly scatter the chocolate over the hot toffee.
Press lightly so it starts melting.
After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
Spread the remaining chopped almonds over the melted chocolate.
Cool completely and break into irregular pieces using a sharp knife.
Store in an airtight container at room temperature for about one month.
Makes one pound.
Can be doubled.","url":"https://recipe.bluelayer.org/recipe/19993/mahogany-buttercrunch-toffee"},{"id":"19990","title":"No Bake Oatmeal Cookies Recipe","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"Add the oats, peanut butter, chocolate chips, and vanilla to a medium mixing bowl; set aside.
Line 2 rimmed baking sheets with waxed paper and set aside.
Combine the butter, milk, and sugar in a small, heavy saucepan set over medium-high heat.
Boil for 1 minute.
Pour the hot milk mixture into the oat mixture and stir well.
Drop spoonfuls onto the waxed paper and cool, refrigerated, until the cookies set.
If youre in a hurry, you can pop the cookies in the freezer to set faster.
Remove from the waxed paper and serve.","url":"https://recipe.bluelayer.org/recipe/19990/no-bake-oatmeal-cookies-recipe"},{"id":"19985","title":"Outrageously Easy Big Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"This recipe can be halved to make one loaf.
Combine yeast and warm water in a small bowl without stirring, set aside.
Sir together hot water, sugar and salt in a mixing bowl until dissolved.
Add first 3 cups of flour and mix.
Pour oil and yeast into bowl.
Add remaining 3 cups of flour and mix well.
Cover the bowl with towel and set aside to rise for at least 45 minutes.
On a lightly floured surface, divide the dough into half.
Shape into loaf and place on ungreased cookie sheet.
Cover the dough with a towel and set aside to rise again for at least 45 minutes.
Bake in a 375 degree oven for 23 minutes.","url":"https://recipe.bluelayer.org/recipe/19985/outrageously-easy-big-bread"},{"id":"19979","title":"Rock Cookies (a bit like Oreos)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
oil, canola","directions":"Put the flour, sugar and cocoa powder in a bowl.
Stir with a whisk, incorporating air to mix everything thoroughly.
You don't need to sift the dry ingredients, but mix really well until there is no lump in the mixture.
Drizzle the canola oil over the flour mixture, and mix by hand.
Knead the dough to spread the oil evenly.
Preheat the oven to 180C.
The dough will be very crumbly, so put a thumb-sized portion on your palm, and squeeze hard to shape the dough.
It's easy to break apart, but you will get a hang of shaping it after a few attempts.
Place the shaped dough on a baking tray lined with parchment paper, and bake for about 10 minutes at 180C.
Adjust the baking time depending on the thickness of the dough.
After baking, cool the cookies on the baking tray, or on the parchment paper, and they are ready.
The cookies fall apart easily since they are egg-free, so you had better not touch them until they cool.","url":"https://recipe.bluelayer.org/recipe/19979/rock-cookies-a-bit-like-oreos"},{"id":"19915","title":"Blue Ribbon Winner Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Grease large cookie sheet.
In a heavy, 2-quart sauce pan (I use a cast iron dutch oven) over medium heat, heat to boiling the following: sugar, corn syrup, salt and water, stirring until sugar is dissolved.
Stir in peanuts at this point.
Set in candy thermometer and continue cooking, stirring frequently until thermometer reaches 300*F or the hard crack stage.
Remove from the heat immediately and stir in butter and baking soda.
Pour at once onto the cookie sheet.
Spread around until mixture is about a 14 x 12 rectangle.
Once cool, snap into pieces with hands.
Yields approx.
1/4 pound.","url":"https://recipe.bluelayer.org/recipe/19915/blue-ribbon-winner-peanut-brittle"},{"id":"19908","title":"Deditos De Nuez (Nutfingers), Nutty Fingers, Lady Fingers.","ingredients":"salt, table
sugars, powdered
nuts, pecans
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered","directions":"Mix the margarine bars.
It's important to use softened margarine otherwise the dough will be too sticky.
Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
Add the sugar and mix until well combined.
Add the pecans and mix well.
Roll the dough if needed, it shouldn't be sticky at this point.
Pre-heat the oven to 180 degrees C-220 degrees C.
Start making the fingers, size depends on preference.
Bake for 30-40 minutes.
Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/19908/deditos-de-nuez-nutfingers-nutty-fingers-lady-fingers"},{"id":"19907","title":"No-Bake Cookies","ingredients":"butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"Combine first four ingredients in a large saucepan.
Place over medium heat, and bring to a boil.
Boil for 1 minute, stirring constantly.
Add remaining ingredients, and blend thoroughly.
Drop rounded teaspoons full onto waxed paper, and let cool at room temperature.","url":"https://recipe.bluelayer.org/recipe/19907/no-bake-cookies"},{"id":"19903","title":"Pecan Puffs I","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar.
Beat for 15 minutes using an electric mixer.
Stir in the flour and baking soda, then fold in the pecans.
Drop by rounded spoonfuls onto the cookie sheet.
Bake for 20 to 22 minutes in the preheated oven, or until lightly browned.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/19903/pecan-puffs-i"},{"id":"19888","title":"Banana Rum Coconut Cookies","ingredients":"sugars, brown
bananas, raw
salad dressing, mayonnaise, regular
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Preheat oven to 350.Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and remaining ingredients, stirring with a whisk.
Stir flour mixture into banana mixture.
Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 350 for 19 minutes or until lightly browned.
Remove from pan; cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/19888/banana-rum-coconut-cookies"},{"id":"19866","title":"Gails Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, powdered","directions":"Preheat oven to 350 F.
In a mixing bowl, cream together butter and sugar with an electric mixer.
Add vanilla and mix well.
Add flour and mix well.
Add potato chips and mix well.
Drop dough by teaspoons full onto an un-greased cookie sheet, spacing them about 2 inches apart.
Bake in preheated oven for 12 to 15 minutes.
Remove from oven and allow to cool on the pan for 2 minutes.
Remove from cookie sheet and transfer to a cooling rack.
Dust with powdered sugar and allow to cool completely.
Notes: Do not over bake these; when done, cookies are pale in color.
This recipe makes 5 dozen cookies (60 cookies) and the serving size is 2 cookies, each.
These cookies are best enjoyed within 2 days.
Each successive day, they get crumbly and arent as delicious as when freshly baked!","url":"https://recipe.bluelayer.org/recipe/19866/gails-potato-chip-cookies"},{"id":"19854","title":"Nut and Granola Bars","ingredients":"nuts, almonds
oats
spices, cinnamon, ground
honey
raisins, seeded","directions":"Preheat oven to 400F Degrees.
Place whole almonds in a zip-lock bag and crush with either a rolling pin or a mallet.
Pour in whole oats and cinnamon and shake bag to mix evenly.
Pour nut mixture onto a cookie sheet and bake for 10 minutes.
Be sure to stir every 2-4 minutes to avoid burning.
Allow nut mixture to cool.
Pour into a large mixing bowl and add raisins and honey.
Stir mixture to ensure it is mixed evenly.
Pour mixture into an 8 x 8 inch pan, pressing the mixture to pack it into the bottom of the pan.
Place in the refrigerator for at least 1 hour to allow it to cool and set, it will harden in the refrigerator.
Cut into 16 bars and enjoy.","url":"https://recipe.bluelayer.org/recipe/19854/nut-and-granola-bars"},{"id":"19814","title":"3 Minute No Bake Cookies","ingredients":"sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cocoa, dry powder, unsweetened
oats","directions":"In large saucepan, combine sugar, margarine, milk and cocoa.
Bring to boil over medium heat, stirring frequently.
Continue boiling 3 minutes, stirring frequently.
Remove from heat.
Stir in oats.
* Drop by tablespoonfuls onto waxed paper.
Let stand until firm.
Store tightly covered.
Makes about 3 dozen.
*If using old fashioned oats, cool mixture in saucepan 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19814/3-minute-no-bake-cookies"},{"id":"19788","title":"Spiced Pecans","ingredients":"butter, without salt
sauce, worcestershire
salt, table
sugars, granulated
spices, cinnamon, ground
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, black
nuts, pecans","directions":"In heavy skillet, melt butter.
Stir in seasonings.
Add pecans; toss until nuts are well coated.
Place in single layer on wax paper on cookie sheet.
Bake at 300 degrees for 20-25 minutes, stirring often until nuts are brown and crisp.","url":"https://recipe.bluelayer.org/recipe/19788/spiced-pecans"},{"id":"19783","title":"Fran's Easy Shortbread Bars","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated","directions":"Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan.
Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork.
Sprinkle with the 2 tbsp of sugar.
Bake 10 minutes at 350, then lower the oven to 300.
Bake for 30 - 40 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19783/frans-easy-shortbread-bars"},{"id":"19766","title":"Old-Fashioned Popcorn Balls","ingredients":"nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
corn, sweet, white, raw
sugars, brown
syrups, corn, light
butter, without salt
salt, table
vanilla extract
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F. Place pecans and almonds in 17-inch by 11 1/2-inch roasting pan; place coconut in 15 1/2-inch by 10 1/2-inch jelly-roll pan.
Place pans on 2 oven racks and bake nuts and coconut 10 to 15 minutes or until toasted, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
Stir nuts into coconut in jelly-roll pan; cool completely.
Line large cookie sheet with foil.
Spray lined cookie sheet and same roasting pan with nonstick cooking spray.
Place popcorn in roasting pan; discard any unpopped kernels.
Sprinkle nut mixture over popcorn.
In heavy 3-quart saucepan, heat brown sugar, corn syrup, butter, and salt to boiling over medium-high heat, stirring frequently.
Reduce heat to medium; boil 5 minutes.
Remove saucepan from heat; stir in vanilla and baking soda (mixture will foam up).
Pour hot caramel syrup over popcorn mixture.
With 2 forks, toss popcorn mixture while hot until evenly coated with caramel.
Working quickly, scoop up hot popcorn mixture by level cups.
Place popcorn mounds on prepared cookie sheet.
When popcorn mixture is cool enough to handle, coat hands with nonstick cooking spray; shape mounds into balls, pressing lightly so they hold together.
Cool completely.
Wrap each ball in plastic wrap.
Store in tightly covered container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/19766/old-fashioned-popcorn-balls"},{"id":"19752","title":"Crunchy Peanut Butter and Oats Spread","ingredients":"oats
peanut butter, smooth style, without salt
honey","directions":"Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
Mix together toasted oats, peanut butter and honey.
Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.","url":"https://recipe.bluelayer.org/recipe/19752/crunchy-peanut-butter-and-oats-spread"},{"id":"19751","title":"Polenta Croutons","ingredients":"water, bottled, generic
salt, table
spices, pepper, black
spices, garlic powder
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"bring water to a boil.
add corn meal slowly.
be careful of the bubbling.
incorporated well.
turn off heat and add cheese.
pour mixture on a pan sprayed cookie sheet.
place in refer for about one hour.
turn over on cutting board and cut into uniform pieces.
You decide on the size of your crouton.
place pieces on pan sprayed cookie sheet.
not too close together to prevent sticking.
bake in a 350 degree oven for approximately 30 minutes.
stirring every 10 minutes to obtain carmalizing and drying.
cool down and use on salads, soups or as a savory snack.","url":"https://recipe.bluelayer.org/recipe/19751/polenta-croutons"},{"id":"19730","title":"No Bake Reindeer Drops","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
salt, table
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"Combine sugar, milk, butter, & cocoa in a saucepan and cook over medium-high heat until it boils.
Boil and stir for one minute.
Add remaining ingredients and stir.
Quickly spoon cookie size pieces on wax paper and allow to cool.","url":"https://recipe.bluelayer.org/recipe/19730/no-bake-reindeer-drops"},{"id":"19725","title":"Hazelnut Butter Shortbread","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"If the hazelnut butter has separated, be sure to stir it very well before measuring.
Measure it out into a mixing bowl.
Add the butter to the hazelnut butter, and cream well.
Add the sugar, and cream well.
At this point there should be no hazelnut butter or butter lumps remaining.
Mix in the flour.
Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
Press slightly to flatten.
Bake the shortbreads at 300F for 15 to 20 minutes, until very lightly browned around the edges.
Allow the cookies to cool completely before removing them from the trays.
Store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19725/hazelnut-butter-shortbread"},{"id":"19724","title":"Homemade Honey Oat Crackers","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
syrup, maple, canadian
vanilla extract
water, bottled, generic","directions":"Combine all the dry ingredients in the bowl of a food processor.
Cut in the butter until the texture is dry and crumbly.
In a small bowl, mix the honey, water, and vanilla.
Mix with the dry ingredients until blended in the food processor.
Pulse the dough until it forms a ball.
Wrap in plastic wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees F. Roll the dough out very thin onto a floured surface or on top of parchment paper and cut into rectangles.
Form whatever excess dough you have left over and re-knead the dough and flatten until all has been used up.
Poke each cracker with a fork to give it the traditional graham cracker shape.
Place them on an cookie sheet and bake for 15-17 minutes or until they are golden brown and crisp.
Store in an airtight container.
They will keep for a while.","url":"https://recipe.bluelayer.org/recipe/19724/homemade-honey-oat-crackers"},{"id":"19715","title":"Baking Powder Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F.
Grease 2 8-inch cake pans.
Put flour, salt, baking powder, cream of tartar, and sugar in a bowl.
Cut shortning into flour with a pastry blender until mixture resembles coarse meal.
Add milk all at once and stir just until dough forms a ball around fork.
Turn dough onto lightly floured board or pastry cloth and kneed 14 times.
Pat until 1/2 inch thick.
Cut into rounds with a 2-inch cookie cutter.
Place touching each other in cake pans and bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/19715/baking-powder-biscuits"},{"id":"19713","title":"Soft Sugar Cookie Frosting","ingredients":"butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place butter in a bowl and beat with a mixer for 30 seconds.
Slowing incorporate the powdered sugar.
Add the extract and milk and beat until combined.","url":"https://recipe.bluelayer.org/recipe/19713/soft-sugar-cookie-frosting"},{"id":"19681","title":"Pumpkin Spice Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
pumpkin, raw
vanilla extract
sugars, granulated
spices, cinnamon, ground","directions":"In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
Stir and set aside.
In a large bowl, cream together margarine, sugar, and the brown sugar.
Add the pumpkin and vanilla extract and beat well.
Add the flour mixture to the creamed mixture and beat until just combined.
Wrap the dough in plastic wrap and refrigerate dough for at least 1 hour.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
In a small bowl, prepare the cinnamon sugar.
Stir together the sugar and cinnamon.
Pinch off tablespoon-sized amounts of dough and roll into balls between your palms.
Roll the balls of dough in the cinnamon-sugar mixture.
Place balls of dough on the prepared cookie sheets about two inches apart.
Bake for 1012 minutes or until just beginning to brown on the bottom.
Allow to cool for a minute on the sheet and then remove to a wire rack to cool completely.
Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/19681/pumpkin-spice-cookies-egg-free"},{"id":"19678","title":"Champ's Pizza Treats","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
spices, garlic powder","directions":"Place flour and cornmeal into a medium mixing bowl.
Blend with a whisk.
Add water and oil.
Mix.
Place dough onto waxed paper.
Knead for 2 or 3 minutes until smooth.
Roll 1/4\" thick.
Cut with cookie cutter.
Mix garlic powder into tomato paste.
Spread a little tomato paste evenly over the top of each biscuit.
Place on sprayed baking sheet.
Bake @ 350F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/19678/champs-pizza-treats"},{"id":"19659","title":"Dill-Pepper Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, pepper, black
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh","directions":"Preheat oven to 450 degrees F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt.
With pastry blender or 2 knives used scissors-fashion, cut in vegetable shortening until mixture resembles coarse crumbs.
In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth.
With floured rolling pin, roll dough 1/4 inch thick.
With floured 2-inch biscuit cutter, cut out rounds without twisting cutter.
Arrange biscuits on ungreased cookie sheet, 1 inch apart.
Press trimmings together; reroll and cut out additional biscuits.
Bake 12 to 14 minutes or until golden.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/19659/dill-pepper-buttermilk-biscuits"},{"id":"19651","title":"Oriental Style Chicken Wings","ingredients":"sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
catsup
spices, garlic powder
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Make this a day ahead so that the wings can marinate for 24 hours.
Combine the hoisin sauce, soy sauce, rice wine, sugar, ketchup and garlic in a bowl and mix well.
Add the chicken wings and toss lghtly to coat.
Cover with plastic wrap and refrigerate stirring occasionally.
Preheat oven to 375 degrees.
Line a cookie sheet with foil and arrange the wings skin side down.
Bake for 25 minutes, turn the wings over and bake for an additional 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/19651/oriental-style-chicken-wings"},{"id":"19633","title":"Hudson's Bay Bread (Homemade Granola Bars)","ingredients":"oats
honey
syrups, corn, light
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to 350.
in a large bowl stir all the ingredients together.
Press 1/2 inch thick onto a 9x18 inch cookie sheet.
bake at 350 for about 15 minutes, until the mixture is bubbly,
Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)
Cut into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/19633/hudsons-bay-bread-homemade-granola-bars"},{"id":"19626","title":"Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, baking powder and salt together.
Cut in the butter until crumbly.
Add milk.
Turn out on a lightly floured surface and roll to about 3/4\" thick.
Cut out circles.
To do this, my mother taught me to use drinking glass.
Just turn it upside down and press into the dough.
Perfect rounds every time.
Place rounds on a lightly greased cookie sheet.
Bake at 425 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19626/tea-biscuits"},{"id":"19614","title":"Jolly Holidays Jar Cookies","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"r>Layer the ingredients in a one quart wide mouth jar.in the order listed.
Pack down each layer firmly.
tighten the lid -- attach the instructions --
INSTRUCTIONS:.
Cream together 1/2 cup butter, one tsp vanilla extract and one large egg in a mixing bowl --
Add cookie mix, stirring well until well blended.
Drop by tspful on ungreased baking sheet.
Bake at 350* for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/19614/jolly-holidays-jar-cookies"},{"id":"19610","title":"Paleo Pumpkin Spice Cookies","ingredients":"leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
pumpkin, raw
pumpkin, raw
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
syrup, maple, canadian","directions":"Preheat oven to 350.
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).
Bake for 30-35 minutes.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/19610/paleo-pumpkin-spice-cookies"},{"id":"19578","title":"Chocolate Mexican Wedding Cakes (Cookies)","ingredients":"nuts, pecans
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spices, cinnamon, ground","directions":"In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine.
Mix in flour, cocoa and salt & set aside.
In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy.
Beat in vanilla until well blended.
Add flour mixtureslowly, until well mixed.
Cover and refrigerate for 2 hours.
Preheat oven to 350F.
Form dough into 1-inch balls and place on ungreased cookie sheets.
Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon.
When cookies have cooled slightly, roll in cinnamon mixture.
Finish cooling on wire racks.
Makes 36 cookies.","url":"https://recipe.bluelayer.org/recipe/19578/chocolate-mexican-wedding-cakes-cookies"},{"id":"19577","title":"Cheese Crackers","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, paprika
spices, pepper, red or cayenne
water, bottled, generic","directions":"Mix all together in a bowl.
Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers.
This would produce neatly shaped crackers, possibly thicker than desired.
By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets.
They do puff up while baking.
May be cut quickly in random small shapes with a plastic knife.
Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper.
If the dough is very dry after rolling, brush tops with water before salting.
If it is soft, sprinkle lightly and press the salt into the crackers.
Bake 5 minutes at 425 degrees F or until browned.","url":"https://recipe.bluelayer.org/recipe/19577/cheese-crackers"},{"id":"19569","title":"Oatmeal Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
oats
cream, whipped, cream topping, pressurized
syrups, corn, light
butter, without salt
vanilla extract","directions":"In a mixer with a paddle combine dry ingredients.
In a separate bowl stir together wet ingredients then blend them into dry ingredients.
Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees for 5 to 8 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/19569/oatmeal-lace-cookies"},{"id":"19559","title":"Crispy Brown Sugar Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, cake, enriched
butter, without salt
sugars, brown","directions":"Soften the butter at room temperature or microwave for 30 seconds.
Add brown sugar, and cream until the mixture becomes fluffy.
Sift in the cake four and almond flour, and mix with a cutting motion.
When the dough has almost come together, wrap with plastic wrap, and shape into a ball.
Roll out the dough to 5 mm thick over the wrap, and let it sit for 20 ~ 30 minutes in the freezer (about 20 cm square).
When it's hardened, remove the wrap, and cut out shapes with your favourite cookie cutters.
Lay on a baking sheet lined with a parchment paper, and bake in the preheated oven at 170C / 340F for about 16 minutes.
They will break easily when freshly baked, so handle carefully.","url":"https://recipe.bluelayer.org/recipe/19559/crispy-brown-sugar-cookies"},{"id":"19557","title":"Egg-less Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
cocoa, dry powder, unsweetened","directions":"Put all the ingredients in a bowl and mix it well
Wrap it with plastic wrap and put in the fridge for at least 30 minutes to set
Preheat oven to 170C or 338F
Take the dough from the fridge, roll it into 5 mm thickness
Cut out into bear shape or any shape you like
Bake for 10 - 15 minutes
Let it cool completely and decorate with royal icing","url":"https://recipe.bluelayer.org/recipe/19557/egg-less-chocolate-cookies"},{"id":"19506","title":"Easy 1000 Watt Microwave Pralines","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
syrups, corn, light
salt, table
nuts, pecans","directions":"Butter some waxed paper and lay on a flat surface or cookies sheet.
In a 2 1/2 quart microwave dish, stir together sugar, butter, milk, brown sugar, corn syrup, and salt.
Microwave on high, 4 minutes.
Stir.
Microwave another 4 minutes.
Stir in pecans, and drop by tablespoons onto buttered paper.
Let cool.","url":"https://recipe.bluelayer.org/recipe/19506/easy-1000-watt-microwave-pralines"},{"id":"19500","title":"Cranberry Pecan White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F.
Whisk together flour, sugar, baking powder, baking soda and salt.
Cut butter in until it resembles coarse crumbs.
Stir in berries, nuts, chocolate and orange rind.
Stir in buttermilk and mix with a fork just until dough is evely moistened.
Gather into a ball and place on a floured surface.
Knead 8-10 times gently.
Roll out until 1/2 inch thick.
Cut into triangles and place on parchment-lined cookie sheets, 1 1/2 inches apart.
Bake for 15-20 minutes until nicely browned.","url":"https://recipe.bluelayer.org/recipe/19500/cranberry-pecan-white-chocolate-scones"},{"id":"19498","title":"Nutjammer Cookies","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, walnuts, english
jams and preserves, apricot
sugars, granulated
sugars, granulated","directions":"Cream butter and cream cheese.
Add flour and baking powder.
Mix to form a dough.
Chill dough for 2 to 3 hours.
Mix nuts, jam, and sugar for filling.
Preheat oven to 350 degrees F.
Divide dough into 4 equal parts, working with one-quarter of the dough at a time.
Refrigerate remaining dough.
Roll dough very thin on lightly floured board.
Cut into 2-inch squares and place on baking sheet.
Put 1 teaspoon of nut filling in center of square and top with another square of dough.
Press edges together with a floured fork.
Bake for 15 to 20 minutes or until lightly browned.
Cool slightly and dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/19498/nutjammer-cookies"},{"id":"19493","title":"Pecan Crescents","ingredients":"butter, without salt
salt, table
nuts, pecans
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 325 degrees F (170 degrees C).
Cream butter or margarine, gradually adding confectioners' sugar and salt.
Cream until light and fluffy.
Stir in pecans and vanilla.
Add flour gradually.
Mix well.
Shape dough into crescents using a teaspoon full for each crescent.
Place on ungreased cookie sheet and bake 15-30 minutes.
Do not brown.
Let cool slightly, then roll cookies in additional confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/19493/pecan-crescents"},{"id":"19492","title":"Nonny's Imperial Cookies","ingredients":"butter, without salt
sugars, granulated
leavening agents, baking soda
vinegar, cider
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar.
Add remaining ingredients and mix well.
Chill dough before baking.
Drop by 1/2 teaspoonfuls onto greased cookie sheet.
Bake in preheated 300F oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19492/nonnys-imperial-cookies"},{"id":"19489","title":"Shrewsbury Cakes","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table","directions":"In a standard Mixing bowl, Cream the butter and sugar.
Add the rosewater and blend thoroughly.
Sift together the 2 cups of flour, nutmeg, and salt and stir into the butter until the dough holds together.
With your hands, gently knead in enough of the additional flour to make a smooth ball.
of soft dough.
Roll out on a floured board to the thickness of 1/2 inch.
Cut large round cookies with a glass or cookie cutter.
Place the cookies on a greased sheet or one lined with parchment paper and bake in a 300 F oven for approximately 15 minutes, or just until done; they must be white, not brown.
Remove the cakes to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/19489/shrewsbury-cakes"},{"id":"19485","title":"Peanut Cookie Brittle","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
peanut butter, smooth style, without salt
nuts, walnuts, english","directions":"Preheat oven to 375 degrees.
Coat a 10x15 lipped cookie sheet lightly with vegetable oil.
Set aside.
Melt margarine and mix with the vanilla, peanut butter, and salt until light and fluffy.
Don't hurry this step.
Add flour and beat in until smooth.
Stir in chips.
Spread mixture over cookie sheet evenly.
I put it all in the middle of sheet and use a glass to roll it out.
Sprinkle with the chopped nuts, pressing them into the mixture.
Bake 25 minutes.
Remove from oven and place hot cookie sheet on flat surface.
Cut cookies while HOT!
Let cool in pan.
* use blanched peanuts.","url":"https://recipe.bluelayer.org/recipe/19485/peanut-cookie-brittle"},{"id":"19453","title":"Spelt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together dry ingredients; cut in margarine.
Add honey and milk; stir well.
Turn out onto floured board and knead at least 10-15 times.
Flatten dough into (approximately) 9-inch circle; cut into circles with biscuit cutter or large glass.
Place on greased or non-stick cookie sheet.
Bake in oven pre-heated to 350 degrees F for 15-20 minutes or until brown.","url":"https://recipe.bluelayer.org/recipe/19453/spelt-biscuits"},{"id":"19443","title":"Chocolate Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
oats
nuts, pecans
candies, semisweet chocolate
oil, olive, salad or cooking
water, bottled, generic
vanilla extract","directions":"In a big bowl, combine flour, oats, baking soda, salt, brown sugar, walnuts and chocolate pieces.
Add oil, water and vanilla.
Mix to blend well.
Drop by heaping teaspoonfuls onto greased baking sheets, about 2-inches apart since cookies will spread while baking.
Bake at 350 for about 10 minutes for each baking sheet until lightly browned.
Let cookies stand for about 1 minute.
Loosen edges and carefully remove cookies to wire racks to cool.
Tips: You may substitute raisins for chocolate pieces, if desired.
Microwave Directions:.
Drop onto microsafe baking dish or sheet, at least 2-inches apart and along outer part of sheet.
Cookies will spread.
Microwave at HIGH power for about 1 1/2 minutes until cookies have spread out on the sheet.
Let cookies stand for about 1 or 1 1/2 minutes before removing from baking sheet or dish.
Remember cookies will not get as crispy as in the regular oven but they are still very good with the chocolate pieces melted in the center.","url":"https://recipe.bluelayer.org/recipe/19443/chocolate-oatmeal-cookies"},{"id":"19441","title":"Balsamic Peach and Brie Pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cheese, brie
peaches, yellow, raw
spices, basil, dried
cheese, parmesan, hard
vinegar, balsamic","directions":"In a large bowl, dissolve sugar in the lukewarm water and then sprinkle the yeast over the water.
Allow to sit for 10 minutes.
After the 10 minutes is up, add the salt, oil and 1/2 cup of flour, stir until smooth.
Add another 1/2 cup of flour and stir again, if the mixture is still very sticky, add in a little more flour and begin to knead the dough.
Knead for about 5 minutes, adding more flour if needed, until the dough becomes soft and elastic.
Preheat oven to 400 degrees F. Sprinkle a nonstick cookie sheet with cornmeal and then stretch the pizza crust to cover the bottom of the cookie sheet.
Bake the crust without toppings for about 10-12 minutes until the crust is baked through and the bottom is getting golden brown.
Remove crust from the oven and top first with the brie and then with the peaches and sprinkle the top with the chopped basil.
Bake for another 10-12 minutes until the crust is browned and the cheese is melted.
Remove from the oven and immediately sprinkle with Parmesan cheese and drizzle with the balsamic vinegar.
Allow to cool for 3-5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/19441/balsamic-peach-and-brie-pizza"},{"id":"19431","title":"No Bake Chocolate Cookies I","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"Mix oatmeal and coconut together in a large bowl.
Put other ingredients in a saucepan over medium heat, stirring constantly.
When mixture comes to a boil, let it boil for 2 minutes.
(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)
Remove from heat and pour over the oatmeal-coconut mixture.
Working quickly now, mix well and drop by spoon onto waxed paper.
Let sit until firm and cool.
Excellent for freezing.","url":"https://recipe.bluelayer.org/recipe/19431/no-bake-chocolate-cookies-i"},{"id":"19429","title":"Turtle Ice Cream Cake","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
oats
butter, without salt
ice creams, vanilla
ice creams, vanilla","directions":"Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
Bake at 400 degrees until crumbs are golden.
Check often to prevent it from burning!
Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
Drizzle 3/4 cup caramel sauce on top of crumbs.
Scoop vanilla ice cream on top and spread evenly.
Drizzle the rest of the caramel sauce and top with the reserved crumbs.
Freeze until firm or overnight.
If storing for an extended time, cover well to prevent freezer burn.","url":"https://recipe.bluelayer.org/recipe/19429/turtle-ice-cream-cake"},{"id":"19414","title":"Dave's Best Vegan Choc Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
cocoa, dry powder, unsweetened
oil, olive, salad or cooking","directions":"Mix the wet and dry ingredients in separate bowls then add the Wet mix to the Dry mix and combine well.
Grease a baking tray.
Make one inch balls which are then flattened.
They don't spread out too much when baking.
Bake in a moderate oven at about 350F for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/19414/daves-best-vegan-choc-chip-cookies"},{"id":"19399","title":"Healthier Chocolate No-Bake Cookies","ingredients":"peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
oats
cocoa, dry powder, unsweetened
nuts, almonds","directions":"In a medium saucepan, melt peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth.
Off heat, stir in honey and vanilla until combined.
Immediately stir in chocolate chips until melted (if mixture is too cool to melt them completely, return saucepan to low heat to help it along without bringing it to a simmer).
Add oats, cocoa powder and almonds and stir until well-combined.
Drop by heaping spoonfuls onto parchment-lined baking sheets.
Refrigerate until set.
The cookies will keep in a Tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Recipe adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y, who is famous for these cookies among our family.","url":"https://recipe.bluelayer.org/recipe/19399/healthier-chocolate-no-bake-cookies"},{"id":"19383","title":"Thin Crust Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
cheese, mozzarella, low sodium
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Whisk together water ,yeast, honey.
Set for 5 minutes.
Combine flour and salt in a mixer, and whisk till salt is worked inches With mixer on medium, add olive oil, and yeast mixture.
Knead for 10 minute Transfer to a oiled bowl and let rise 1 1/2 hours, or till doubled in bulk.
Divide dough into two pieces, press dough with your hand, or roll into 10-12 inch circle.
Poke holes with a fork and place crust onto two different cookie sheets, both greased and dusted with corn meal.
1/4 of sauce and 1/2 Celsius cheese to each pizza.
Bake @ 400 for 20-25 minutes.
*NOTE*: Dough is tough, don't worry.","url":"https://recipe.bluelayer.org/recipe/19383/thin-crust-pizza"},{"id":"19382","title":"Peanut Butter Whipped Cream","ingredients":"cream, fluid, heavy whipping
peanut butter, smooth style, without salt
vanilla extract
sugars, granulated","directions":"Beat cream just until it starts to thicken
Add peanut butter, sugar and vanilla and beat just until it holds its shape
This whipped cream is delicious on cakes, sandwiched between cookies, on brownies and bars and even to top ice cream and drinks","url":"https://recipe.bluelayer.org/recipe/19382/peanut-butter-whipped-cream"},{"id":"19378","title":"Maple Pecan (Oat Flour) Shortbread Cookies","ingredients":"butter, without salt
vanilla extract
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 325 F.
Make sure your butter is softened (leaving it out at room temperature for 10 minutes worked just fine for me).
If you are anything like me, you have the urge to melt the butter.
Dont do it, I say!
Cream the butter by itself using a KitchenAid or hand mixer.
I definitely recommend using a mixer as I think I would have lost patience had I done this by hand.
Add the vanilla, maple syrup and salt.
Add half of the oat flour and mix well.
Then add the other half, mixing until all of the clumps smooth out and youre left with a dry looking dough.
Add the chopped pecans and mix to incorporate.
Refrigerate the dough for at least an hour in an air-tight container (if youre doing this ahead of time, you can refrigerate overnight).
After the dough has chilled, use a spoon to scoop out a cookie sized portion of dough.
Roll it into a ball and flatten it out.
These cookies stay in the same shape that you mold them into, so you can get creative by rolling the dough out and using cookie cutters or forming shapes.
(I made a few hearts for Valentines Day).
Place cookies on a non-stick cookie sheet and bake in the oven for 15 minutes.
Remember, I bake at elevation so you may need to adjust the oven temperature and length of time if you happen to not live in the Sierra Nevada Mountains.","url":"https://recipe.bluelayer.org/recipe/19378/maple-pecan-oat-flour-shortbread-cookies"},{"id":"19375","title":"Whipping Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"In a large bowl, combine flour, sugar, salt and baking powder.
Work butter into dry ingredients, using either fingers or slicing motion with 2 butter knives.
Pour in half of the cream and work dough with hands.
Add remaining cream and knead mixture 9 or 10 times.
Dough will not be smooth.
On floured surface, roll out dough with rolling pin, until about 1/2 inch thick.
Using rim of clean glass or a cookie cutter, cut out about 24 circles of dough.
Place on ungreased baking sheet.
Bake in preheated 425 degree oven until golden brown, about 15 minutes.
Note: Yes, this recipe does require 1 cup plus 2 Tablespoons of whipping cream as a total amount.","url":"https://recipe.bluelayer.org/recipe/19375/whipping-cream-biscuits"},{"id":"19374","title":"Honey Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
oil, canola","directions":"Combine dry ingredients.
Add liquids and stir until just combined.
Turn out onto lightly floured surface and form into a rectangle.
Cut into 12 squares.
Place on a greased cookie sheet and bake at 400 degrees for 10-12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/19374/honey-whole-wheat-biscuits"},{"id":"19366","title":"Miniature Florentines","ingredients":"sugars, granulated
butter, without salt
honey
cream, fluid, heavy whipping
nuts, almonds
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 400 degrees F.
Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.
Remove from heat and stir in almonds and orange peel (batter will be thin).
Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets.
(Batter will thicken as it cools; you may need to reheat for last few batches.)
Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes.
(Cookies will look runny at this point.)
Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely.
(The cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.
Let stand until chocolate is set, about 1 hour.
Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.","url":"https://recipe.bluelayer.org/recipe/19366/miniature-florentines"},{"id":"19358","title":"Healthier No Bake Cookies I","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Combine sugar, milk, butter, and cocoa in a saucepan.
Bring to a boil and cook until sugar dissolves, about 1 1/2 minutes.
Remove from heat and stir in peanut butter, oats, coconut, and vanilla extract.
Roll dough into walnut-sized balls and place on waxed paper.
Let cool until hardened.","url":"https://recipe.bluelayer.org/recipe/19358/healthier-no-bake-cookies-i"},{"id":"19342","title":"Easy Bake Oven Choco-Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, mix all ingredients thoroughly to make dough.
It will seem at first that there's not enough liquid and that a dough will never form, but trust me, it will!
I recommend using a fork for the mixing.
With your fingers, shape the dough into 1/2-inch balls.
Place 4 balls in greased pan at a time; use fingertips to press down gently.
Press tines of fork into each cookie to make imprint.
Bake about 6 minutes in Easy Bake Oven.","url":"https://recipe.bluelayer.org/recipe/19342/easy-bake-oven-choco-peanut-butter-cookies"},{"id":"19308","title":"Robin's Creamy Buckeye Candies","ingredients":"sugars, powdered
peanut butter, smooth style, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: I have used name brand peanut butter but have found they're tasteless.
Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.
Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste.
If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.
Add peanut butter and softened butter to mixer.
Mix at medium speed while adding powdered sugar.
Continue to mix until all ingredients are well blended.
Mixture will appear crumbley but will smooth when made into balls.
Place the mixture into the refrigerator for at least 15 minutes.
It's is easier to handle and will stick less when cold.
Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray.
Place the tray into the freezer for at least 20 minutes.
This allowed the balls to harden, making them easier to dip without falling off the toothpick.
Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).
Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball.
It should resemble a Buckeye nut.
Allow excess chocolate to drip off.
Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.
If more chocolate is preferred, they can be doubled dipped into the chocolate.
If the balls start falling off the toothpick just pop them back into the freezer to chill again.
To finish, close the toothpick hole by gently pushing the hole closed with your fingers.","url":"https://recipe.bluelayer.org/recipe/19308/robins-creamy-buckeye-candies"},{"id":"19302","title":"Traditional Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.","url":"https://recipe.bluelayer.org/recipe/19302/traditional-scottish-shortbread"},{"id":"19297","title":"No Bake Oatmeal Peanut Butter Cookie for One","ingredients":"butter, without salt
honey
oats","directions":"Melt soy butter and honey in the microwave for 30 seconds to 1 minute.
Stir in oats.
Form a patty (or cookie).
Place in the fridge for about 5 minutes until set.
Remove from the fridge, eat, and enjoy!","url":"https://recipe.bluelayer.org/recipe/19297/no-bake-oatmeal-peanut-butter-cookie-for-one"},{"id":"19292","title":"Dark Chocolate Walnut Bark","ingredients":"nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line large cookie sheet with waxed paper.
Spread walnuts out in a single layer, close together, on the waxed paper; set aside.
Place dark chocolate in a 1 1/2-quart microwave-safe bowl.
Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
Immediately pour over walnuts, spreading out to a thin, even layer.
Let stand until firm.
Place white chocolate in a 1-quart microwave-safe bowl.
Microwave on medium 1 1/2 to 1 1/2 minutes or until white chocolate can be stirred smooth, stirring twice.
With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern.
Let stand to set or refrigerate; break into pieces.
Store in airtight container with waxed paper between layers in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/19292/dark-chocolate-walnut-bark"},{"id":"19290","title":"Weight Watchers Chocolate Chip Meringue Cookies - Ww Points = 2","ingredients":"wheat flour, white, all-purpose, unenriched
egg, white, raw, fresh
sugars, granulated
mini semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 200 degrees F.
Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form.
Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour.
Turn oven off and let cookies sit in oven for 1 hour.
Transfer cookies to wire racks to cool completely.
Yields 2 cookies per serving.
NOTE: You can make these cookies mini if you prefer.
Just use heaping teaspoons of batter; not tablespoons.","url":"https://recipe.bluelayer.org/recipe/19290/weight-watchers-chocolate-chip-meringue-cookies-ww-points-2"},{"id":"19288","title":"Green Chile Jerky","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
salt, table
spices, pepper, black","directions":"Preheat oven to 150-degrees F.
To prepare jerky, cut beef across the grain into 1/8 - 1/16th inch slices and then place meat slices on a rack over a cookie sheet.
In a pie pan combine chile powder, salt and pepper.
Dredge meat slices in mixture.
Replace meat on rack.
Put in oven overnight or for at least 10-12 hours or until dry and chewy.","url":"https://recipe.bluelayer.org/recipe/19288/green-chile-jerky"},{"id":"19275","title":"Poppycock - Caramel Popcorn and Nuts","ingredients":"nuts, pecans
nuts, almonds
snacks, popcorn, air-popped (unsalted)
sugars, brown
butter, without salt
syrups, corn, light
cream, whipped, cream topping, pressurized
alcoholic beverage, distilled, rum, 80 proof
salt, table
leavening agents, baking soda","directions":"Heat oven to 300F.
Spread almonds and pecans on cookie sheet and toast lightly (about 15 min).
Once nuts have cooled, mix with popped popcorn in VERY large buttered bowl.
Combine sugar, butter, corn syrup and cream of tartar in a heavy saucepan (this mixture will expand 2-3 times larger one you add the final ingredient so make sure your pan is big enough).
Cook mixture slowly on medium heat until it forms a hard ball when dropped in cold water (252F on candy thermometer).
Remove from heat, quickly stir in salt, rum flavoring and baking soda.
WARNING: This is like napalm and it sticks to skin until thoroughly burned; it will quickly start expanding when soda is added.
Pour the napalm candy over popcorn and nuts, mixing with two buttered forks until popcorn and nuts are fully coated.
Do this as quickly as possible because everything will harden once removed from heat.
Spread the gooey popcorn mixture evenly over buttered cookie sheet and let it cool.
Enjoy!
Tips: use wood or metal utensils only!
Silicone or plastic will melt in the napalm candy (as will most thermometers that are not designed for candy).
I find that the popcorn sticks to the candy easier than the nuts, so I typically mix the nuts into the candy just before pouring over the popcorn.
If you like it more brittle and less chewy, try baking the completed poppycock mixture @275F for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/19275/poppycock-caramel-popcorn-and-nuts"},{"id":"19256","title":"Easy Bake Oven Oatmeal Cookie Mix","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
shortening, vegetable, household, composite","directions":"In a medium bowl, combine oats, flour, baking soda and brown sugar.
Stir to blend.
Cut in shortening with a pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags.
Seal bags tightly.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
Makes 8 packages of Children's Cookie Mix.
Each package makes 9 cookies.
------------------.
To Use: Mix 3/4 teaspoon water and stir to form dough.
Form into 1/2 inch balls.
Place on ungreased baking pan and press down slightly on each to flatten out a bit.
Cook for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19256/easy-bake-oven-oatmeal-cookie-mix"},{"id":"19248","title":"123 Chocolate Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
In a large mixing bowl, fold in the whipping cream with the chocolate pudding.
Spread mixture evenly over the cookie crumbs.
Top with the remaining cookie pieces.
Refrigerate until firm.
Yield is estimated.
Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.","url":"https://recipe.bluelayer.org/recipe/19248/123-chocolate-dessert"},{"id":"19244","title":"Chocolate Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"mix together every ingredient but chocolate, by hand (if to runny add peanut butter.
form them into balls.
put them onto a cookie sheet.
refrigerate 1 hour.
dip the balls into melted chocolate.
put them into the fridge until chocolate is set (about 15 min.
).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/19244/chocolate-peanut-butter-balls"},{"id":"19236","title":"Orange or Lemon Sugar","ingredients":"orange juice, raw
sugars, granulated","directions":"Place the peel in a blender with 1/2 C of the sugar and blend for about 5 seconds or until the peel is finely blended.
Stir in the additional cup of sugar using a spoon.
Serve with tea, or sprinkle over cookies, or use as a regular sugar replacement where ever you think it would taste good.","url":"https://recipe.bluelayer.org/recipe/19236/orange-or-lemon-sugar"},{"id":"19234","title":"Jodi's Granola","ingredients":"oats
nuts, pecans
nuts, almonds
oil, corn, peanut, and olive
syrup, maple, canadian
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
currants, zante, dried","directions":"Saute oats in small amount of oil in frying pan for 5 minutes, stirring constantly.
Place in bowl with all other ingredients.
Mix well.
Spread on cookie sheet and bake until done but not burned -- about 20 minutes.
Keep mixing so bottom doesn't get burned.
The important thing about the ingredients is the ratio 8-1 between the rolled oats and everything else.","url":"https://recipe.bluelayer.org/recipe/19234/jodis-granola"},{"id":"19205","title":"Okara Cookies Made With Pancake Mix - 1","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Put butter in a bowl, and microwave for 40 seconds to melt (It's easier to mix if you melt the butter completely.)
Add the okara and pancake mix.
Put a plastic bag over your hands, and knead the dough through the bag.
When the dough comes together, hold it and flip the bag inside out.
The dough will now be inside the bag.
Knead the dough some more through the bag.
Keep kneading until the butter is evenly distributed throughout the dough.
Preheat the oven to 350F/180C (The cookies will bake for 15 to 20 minutes.)
Roll the dough out as thinly as possible while it's still in the bag.
Cut the dough over the bag into whatever shapes you like.
(The knife won't get dirty.)
Cut the bag open and remove the dough.
Put a piece of kitchen parchment paper on a baking sheet.
Invert the baking sheet with the paper on top of the dough.
You can move the dough onto the baking sheet without it falling apart this way.
Bake the cookies in a 360F/180C oven for 15-20 minutes.
If you leave the cookies in the oven after they're baked, they'll become crispy.
They can be snapped apart where you have scored them.
This is a related recipe, number 2, for crispy okara cookies using okara that's been dry roasted in a pan.
Another related recipe, number 3, for crispy okara cookies using okara that's been dried in the microwave.","url":"https://recipe.bluelayer.org/recipe/19205/okara-cookies-made-with-pancake-mix-1"},{"id":"19204","title":"Pistachio Cheese Wafers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
nuts, pistachio nuts, raw","directions":"In a proccesor or electic mixer beat together the butter and cheese.
Then add 1 cup of flour and mix.
In a seperate bowl combine the, salt and black and cayenne pepper.
Add to the cheese mixture and beat until blended.
Stir in the pistachios.
Turn the dough onto a floured surface and divide in half.
Shape each piece into a log and 1 inch across.
Wrap in plastic wrap and chill until firm.
Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet.
Bake for 10 to 12 minutes, until golden brown around the edges.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/19204/pistachio-cheese-wafers"},{"id":"19185","title":"Chocolate Pie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"In a medium mixing bow, combine together chocolate cookie crumbs and melted butter until completely mixed.
Press into an 8 or 9 inch pie plate.
Refrigerate until firm, at least 2 hours or over night.","url":"https://recipe.bluelayer.org/recipe/19185/chocolate-pie-crust"},{"id":"19179","title":"Ginger Gems","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
spices, ginger, ground
molasses
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english
lime juice, raw
sugars, granulated","directions":"Preheat oven to 375F.
Coat baking sheets with cooking spray.
Whisk together sugar, margarine, oil, ginger, molasses, vanilla and 1/4 cup warm water.
Combine flour, baking soda and salt in separate bowl.
Stir flour mixture into sugar mixture.
Fold in walnuts.
Drop spoonfuls of dough 1 inch apart onto prepared baking sheets.
Bake 10 to 12 minutes.
Cool 3 minutes, then transfer to wire racks to cool completely.
Whisk lime juice and sugar until smooth.
Dip cookies in glaze.
Let glaze harden on wire racks, then store cookies in airtight container.","url":"https://recipe.bluelayer.org/recipe/19179/ginger-gems"},{"id":"19170","title":"Healthy Banana Drop Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, granulated
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
bananas, raw
orange juice, raw","directions":"Grease and flour baking sheets.
Process oats in blender or food processor at medium speed til finely ground.
(about 1 minute).
Combine oats, flour, wheat germ, sugar, brown sugar, and cinnamon in large bowl.
Use knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
Add bananas and orange juice to bowl and stir.
Cover and chill dough for 20 minutes in the freezer.
Preheat oven to 375F.
Drop dough by teaspoonfulls 1 1/2 inches apart on prepared baking sheets.
Bake until golden brown, about 10 minutes.
Let sit a couple of minutes to cool and set, then move them to racks to finish cooling completely.","url":"https://recipe.bluelayer.org/recipe/19170/healthy-banana-drop-cookies"},{"id":"19142","title":"Chocolate Ganache Buttercream Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, salted
sugars, granulated
vanilla extract","directions":"Melt chocolate and cream in the microwave or over a double boiler just until melted.
Cool to room temperature about 10 minutes
Beat butter until creamy
Beat chocolate/:cream mixture into butter until creamy
Add vanilla, and slowly beat in confectioner's suga.
Chill frosting for 30 minutes confectioner's sugar until well combined.
Chill frosting for 30 minutes
Beat chilled frosting until light and creamy
This frosting is so good on cakes, cupcakes, brownies and bars.
It can be a filling for cookies as well.
This recipe makes enough to generously frost a 3 layer cake or at least 24 cupcakes","url":"https://recipe.bluelayer.org/recipe/19142/chocolate-ganache-buttercream-frosting"},{"id":"19140","title":"Apricot Orange Balls Recipe","ingredients":"apricots, dried, sulfured, uncooked
nuts, almonds
sugars, powdered
orange juice, raw
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Delicious, nutritious, and definitely quick and easy to make for gifts or possibly include on party cookie plates.
Takes 20 min to prepare for rolling.
Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 min.
Pulse apricots and nuts in food processor just till finely minced.
Place mix in bowl; stir in sugar, orange zest, and orange juice.
Roll mix into 1\" balls and arrange close together in shallow pan.
Heat chocolate in glass measuring c. in microwave on High for about 1 minute.
Drizzle chocolate over tops of candies; or possibly spoon chocolate in plastic snadwich bag, cut tiny hole in one corner, and pipe chocolate over candies.
Variation: Instead of chocolate, roll candies in granulated sugar.
Store in airtight container in refrigerator about 1 week.","url":"https://recipe.bluelayer.org/recipe/19140/apricot-orange-balls-recipe"},{"id":"19135","title":"Perfect Baked Kale Chips","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 350 F.
Wash kale and dry in a salad spinner or place in a tea towel, gently roll the towel and swing it over your head (the Julia Child way)!
The kale must be dry to bake into chips.
Remove the center stem from the kale leaves and rip the leaves into 2 1/2 inch pieces.
Follow the natural shape of the leaves to make chip shapes.
Place the dried and ripped kale into a large bowl and drizzle extra virgin olive oil along the sides of the bowl.
This helps evenly distribute oil onto the leaves.
Use your hands and massage the oil into the leaves making sure to have all the leaves covered with oil.
Dont worry you cant bruise the kale.
On a half sheet pan or rimmed cookie sheet topped with a wire rack, lay the kale leaves in an even layer shiny side down.
Bake for 10 minutes or until the chips are crisp to the touch.
Remove pan from oven and set it on a rack.
Salt the chips as soon as they come out of the oven and carefully move them to a cooling rack.
When cool store in airtight zip-top bag or in an airtight container.
They will stay crisp for up to two days.","url":"https://recipe.bluelayer.org/recipe/19135/perfect-baked-kale-chips"},{"id":"19132","title":"Swirled Sherbet Wedges","ingredients":"cookies, vanilla wafers, lower fat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
butter, without salt
sherbet, orange
sherbet, orange
sherbet, orange","directions":"Heat oven to 350F.
Combine all crust ingredients in bowl.
Press onto bottom of ungreased 9-inch springform pan.
Bake 10-12 minutes or until crust is golden brown.
Cool 10 minutes.
Place scoops of each sherbet alternately over bottom crust; carefully spread sherbet until bottom crust is covered.
Swirl sherbets together to form a marbled pattern with table knife.
Cover; freeze 4-6 hours or until firm.
Remove pie from freezer 15 minutes before serving time.","url":"https://recipe.bluelayer.org/recipe/19132/swirled-sherbet-wedges"},{"id":"19129","title":"Bacon Wrapped Breadsticks","ingredients":"seeds, sesame seeds, whole, dried
bacon, meatless
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through Parmesan while hot.
Allow to cool and crisp, then serve.","url":"https://recipe.bluelayer.org/recipe/19129/bacon-wrapped-breadsticks"},{"id":"19124","title":"Oreo Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
oil, olive, salad or cooking
syrup, maple, canadian
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl.
Press mixture firmly in a 9 inch pie pan.
To prepare filling, spread caramel topping over crumbs.
Then, spread with ice cream.
Sprinkle remaining crumbs over top.
Freeze 4 hours or until firm.","url":"https://recipe.bluelayer.org/recipe/19124/oreo-ice-cream-pie"},{"id":"19110","title":"Chocolate Dipped Peanut Balls Recipe","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
nuts, walnuts, english
dates, deglet noor
spartan, real semi-sweet chocolate baking chips,","directions":"Cream peanut butter with sugar; fold in walnuts and dates.
Shape into small balls using level tsp.
of mix.
Refrigeratefor several hrs.
Cookies are not baked.
Keep chocolate over warm water while dipping peanut balls.
Coat one ball at a time with melted chocolate.
Place on waxed paper lined pan or possibly tray.
Refrigerateseveral hrs or possibly till chocolate is hard.
Makes about 8 dozen.","url":"https://recipe.bluelayer.org/recipe/19110/chocolate-dipped-peanut-balls-recipe"},{"id":"19105","title":"Easy Vegan Spice Thins (No Chill Time)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, pepper, black
salt, table
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, brown
vanilla extract","directions":"In a big bow combine, flours, baking powder, salt and spices.
In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.
Then add sugars and vanilla bean paste or extract.
Stir to combine.
Add the wet to the dry ingredients and knead into a smooth, soft dough.
If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.
I used a cookie cutter of about 6 cm/2.5 inches in diameter.
Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.
Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/19105/easy-vegan-spice-thins-no-chill-time"},{"id":"19103","title":"Healthy Whole Wheat Dinner Rolls","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix milk, yogurt, honey and margarine in a small mixing bowl, heat in microwave for 1 minute.
Stir until the butter is melted.
Place ingredients into bread machine and select the dough cycle.
When the cycle is finished, shape dough into equally sized rolls.
(I make 18).
Place in lightly greased muffin pans.
You can also use a cookie sheet, but in the muffin pans they keep their shape better.
Cover the rolls with a damp dish towel or cloth and let rise for about a half hour.
Placing them to rise on the stove top while preheating the oven will help them rise.
Bake at 350 for 15-20 minutes or until golden brown.
Serve while warm for best taste.","url":"https://recipe.bluelayer.org/recipe/19103/healthy-whole-wheat-dinner-rolls"},{"id":"19100","title":"Simple Vanilla Icing","ingredients":"sugars, powdered
yogurt, greek, plain, nonfat
vanilla extract
water, bottled, generic","directions":"Stir yogurt and vanilla into icing sugar until thick.
Quickly add and mix in the hot water.
Immediately spread on cakes/cookies etc.","url":"https://recipe.bluelayer.org/recipe/19100/simple-vanilla-icing"},{"id":"19073","title":"Chocolate Almond Macaroon Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees.
Grease a 13 x 9 baking pan.
Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
Stir together sweetened condensed milk, coconut and almonds; mix well.
Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20-25 minutes or until coconut edges just begin to brown.
Cool.
Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
Microwave on HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Cool until slightly thickened; spread over cooled bars.
Sprinkle top with white chips.
Cover; refrigerate several hours or until thoroughly chilled.
Cut into bars.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/19073/chocolate-almond-macaroon-bars"},{"id":"19071","title":"Pioneer Irish Soda Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt","directions":"Preheat oven to 425 degrees F.
Add vinegar to milk and set aside.
Mix together flour, baking soda, cream of tartar and salt.
Rub in butter with your fingertips.
Add milk mixture to flour mixture and a little at a time and stir in to form
the dough.
Shape the dough into a flat circle about 2 inches thick on a lightly
greased cookie sheet.
Bake in oven for 30 minutes.
Eat the bread while it's fresh and warm.","url":"https://recipe.bluelayer.org/recipe/19071/pioneer-irish-soda-bread"},{"id":"19066","title":"Anzac Biscuits with Macadamia Nuts","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
water, bottled, generic
honey
leavening agents, baking soda
butter, without salt","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line baking sheets with parchment paper.
In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts.
In a small saucepan, combine the water, honey and baking soda.
Bring to a boil, then stir in the butter.
Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon.
Leave about 3 centimeters between cookies.
Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven.
Remove from the baking sheet to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/19066/anzac-biscuits-with-macadamia-nuts"},{"id":"19057","title":"Homemade Samoas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"For the cookies:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy.
Reduce the speed to low and mix in the flour mixture until combined.
Add the vanilla and combine.
The dough should come together into a soft, not-too-sticky dough.
If the dough isnt coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball.
You may not need to add any milk at all.
If the dough is impossibly sticky, sprinkle with a bit of flour.
Divide the dough into 3 portions.
Roll out each portion between large pieces of wax or parchment paper to a thickness of 1/4 inch.
Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.
Use a 1 1/2-inch cookie cutter to cut dough rounds.
If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, or the end of the handle on a wooden spoon.
But really, why bother?
More cookie!
Transfer the rounds to the prepared baking sheets.
Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set.
Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
For the topping:
Reduce the oven temperature to 300 degrees F. Line another baking sheet with parchment.
Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total.
Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature.
Set aside.
Combine the caramels, milk, and salt in a large microwave-safe bowl.
Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly.
When the mixture is smooth, fold in the toasted coconut.
Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie.
If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds.
Let the cookies set.
Place chocolate chips in a small microwave-safe bowl.
Heat on high power in 45-second intervals, stirring to prevent scorching.
Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set.
If necessary, melt additional chocolate.
Drizzle chocolate stripes on top of the cookies using a spoon.
Let the cookies set, or transfer them to the refrigerator.
If any cookies make it to the end of the day, store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19057/homemade-samoas"},{"id":"19048","title":"Oatmeal Chocolate Chip Cookies III","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
oats
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Beat butter or margarine, sugars and vanilla until light and fluffy.
Add flour and salt, mix well.
Dissolve baking soda in boiling water and add to mixture.
Stir in rolled oats, raisins and chocolate chips.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
Don't over cook.
(There are no eggs in this recipe, I didn't forget to type it down).","url":"https://recipe.bluelayer.org/recipe/19048/oatmeal-chocolate-chip-cookies-iii"},{"id":"19038","title":"Gluten-Free Chocolate Chip Cookies Recipe","ingredients":"nuts, almonds
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
sweetener, syrup, agave
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Whisk almond flour, baking soda, and salt together in a bowl.
Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl.
Mix oil mixture into almond flour mixture until dough is just combined.
Fold chocolate chips into batter.
Form dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19038/gluten-free-chocolate-chip-cookies-recipe"},{"id":"19027","title":"Cheese Dollars","ingredients":"cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Combine cheese, margarine, flour, salt and pepper in large mixing bowl.
Mix well to form dough.
Place dough on waxed paper.
Shape dough into a roll.
Place in refrigerator overnight.
Slice dough into thin circles.
Place on a greased cookie sheet.
Bake at 325F degrees for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19027/cheese-dollars"},{"id":"18998","title":"Waste-free Bread Rolls with Raisin Leaven","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Mix all of the ingredients aside from the unsalted butter together in a bowl, and put it out onto a surface to knead it.
(The raisins are dehydrated enough so that you won't be able to smash them, so the dough will be a bit crumbly at this point.)
Knead the unsalted butter and Step 1 together.
Squish the raisins with the palm of your hand, and knead like a washing machine while pressing down on it against the surface.
Gather it all up once it has mixed throughout, cover it with the palm of your hand, and knead by rolling it up against the surface while pressing down on it with your weight.
Close the underside once the surface is no longer rough and it has all mixed together nicely, and smooth out the surface.
Put in a bowl and cover with wrap.
The first rise is complete once it has swelled to 2 times the size.
(For those of you that are worried about this drying out the bread, place it into a plastic bag or styrofoam container with a cup of lukewarm water and let it rise.)
Divide into 6 equal portions with a scraper.
Gently stretch out the dough, and roll it up.
Sprinkle with a bit of flour if it sticks to your hands.
Flip the bowl upside down that you used to let this rise in to prevent the dough from drying out, and let it rise for 20 minutes.
Gently remove more gas from the dough and roll it back up, and making them round again.
Line them up with the seams facing down onto a cookie sheet lined with parchment paper.
Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
The second rise is done once it reaches about 2 times the size.
Bake in an oven preheated to 190C for 14 minutes.
(Adjust according to your oven.
They look better and will cook more evenly if a round pan is used.)
It is done.
This is a cross section.
The outside is crispy, and the inside is fluffy and chewy when freshly baked.","url":"https://recipe.bluelayer.org/recipe/18998/waste-free-bread-rolls-with-raisin-leaven"},{"id":"18990","title":"Lentil Black Rice Veggie Burgers","ingredients":"water, bottled, generic
lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, paprika
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, oregano, dried
peas, green, frozen, unprepared
carrots, raw
broccoli, raw
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched","directions":"Be ready for some simultaneous burner action!
Get two saucepans ready with the 4 cups of water, 2 cups in each.
Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
Put the rice in the boiling salted water, and stir in 1 tbsp olive oil.
Mix it up perfectly then cover.
In the other pot, put the lentils inches.
Cover both pots, and set the timer for 20 minutes.
You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
When the time's up, drain the lentils about halfway.
Put them in a large mixing bowl.
For the rice, turn the burner off and let it sit there for a few minutes.
Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out.
Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
Put the rice in with the lentils, and mix the bowl up.
With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
Add the 3/4 cup flour and stir together, the mixture should be stickier now.
Add the dry seasoning ingredients to the mixture and blend together.
Put the veggies into the mixture and mix up.
Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
With your hands, form patties about 4-5\" and put directly onto a cookie/baking sheet greased with cooking spray.
Bake for 15 minutes.
(This part took me twice as long because I only had room for 6 patties with my convection oven.
).","url":"https://recipe.bluelayer.org/recipe/18990/lentil-black-rice-veggie-burgers"},{"id":"18982","title":"Deceptively Delicious Cream Cheese Icing With Carrots","ingredients":"cheese, parmesan, hard
carrots, raw
orange juice, raw
salt, table","directions":"Take the cooked carrots and puree in the food processor.
(I make extra and use in other dishes).
Add the cream cheese, orange juice concentrate, and salt to the food processor.
Process until smooth.
Spread on cupcakes, cookies, or cake like you would any other icing.
Keeps at room temp for 2 days, or freeze for up to a month.
This makes enough for a batch of 12 standard cupcakes.","url":"https://recipe.bluelayer.org/recipe/18982/deceptively-delicious-cream-cheese-icing-with-carrots"},{"id":"18978","title":"American Indian Hopi Blue Corn Mush \"Savory Way\" Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking","directions":"Bring water to a boil in a saucepan, add in salt to taste, and whisk in the cornmeal.
Lower the heat and stir the cornmeal for 10 min or possibly till it tastes done.
The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or possibly into a bread pan and set it aside to cold for an hour or possibly so or possibly till hard.
Once it has cooled, slice it into pcs for frying.
Fry the slices in butter or possibly oil in a nonstick pan till lightly crisped on both sides.
If this is to be eaten as a savory, sprinkle a little red chili or possibly paprika on top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried.
It is delicious with a clear corn flavor and odd purple-blue color.
It's good with Large eggs and bacon, or possibly with butter.","url":"https://recipe.bluelayer.org/recipe/18978/american-indian-hopi-blue-corn-mush-savory-way-recipe"},{"id":"18964","title":"Low Fat Breakfast Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
oil, canola
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract","directions":"Turn on the oven to 180C.
Line a cookie sheet with a baking paper.
In a large mixing bowl combine all dry ingredients.
Make a well in the center.
Add juice and oil.
At the end the vanilla extract.
Stir with a wooden spoon to combine, then knead quickly with your hands to form soft dough.
Shape balls from the dough and lightly flat between your hands.
Then place onto the prepared cookie sheet.
At this point you can sprinkle with some extra sugar if you like your cookies sweeter.
Any kind of ground dry fruits can be added to the dough (hazelnuts, almonds, pistachios -- ).
Bake in the preheated oven about 15-17 minutes, or until golden brown.
These will be crispy outside and soft inside.","url":"https://recipe.bluelayer.org/recipe/18964/low-fat-breakfast-cookies"},{"id":"18955","title":"Shreddies Pecan Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, pecans
raisins, seeded
spices, cinnamon, ground
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
leavening agents, baking soda","directions":"Preheat oven to 250F and lightly grease a large cookie sheet.
Combine first 5 ingredients in a large bowl; set aside.
Drizzle: In a medium sauce pan put sugar, margarine and corn syrup.
At medium-high heat, bring to a boil, stirring constantly.
Let boil exactly 2 min's without stirring.
Add baking soda and stir vigourously until foamy!
Pour drizzle over Shreddies mix and toss to coat.
Spread on cookie sheet and bake 30 minute until lightly toasted and crispy.","url":"https://recipe.bluelayer.org/recipe/18955/shreddies-pecan-crunch"},{"id":"18948","title":"Riley's Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Cream together softened butter and sugar.
Add in dry ingredients.
Shape into small balls and place on ungreased cookie sheet.
Press dent into each cookie with thumb.
Bake at 375 degrees for 7 minutes.
Fill center with icing made from powdered sugar and milk.
Use food coloring in icing as desired.
Do not substitute margarine for butter, the texture will not be the same.","url":"https://recipe.bluelayer.org/recipe/18948/rileys-thumbprint-cookies"},{"id":"18944","title":"Easy Butter Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
egg substitute, powder","directions":"Soften butter, and mix with sugar.
Add the egg, and mix.
Add flour, mix by squeezing the mixture by hand, then shape it into a log.
Chill in the freezer for 10 minutes.
Take it out, and cut it into 5 mm slices.
Bake for 19 minutes at 170C / 340F, and it's done!","url":"https://recipe.bluelayer.org/recipe/18944/easy-butter-cookies"},{"id":"18943","title":"Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free","ingredients":"seeds, flaxseed
water, bottled, generic
butter, without salt
nuts, almonds
sugars, granulated
sugars, brown
vanilla extract
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
spices, cinnamon, ground","directions":"Mix the flax and water and set aside for 10 minutes until gelatinous.
You can use an egg instead if you prefer
Combine the spread, half of the almond flour, the white and brown sugars, flax egg, vanilla, baking soda and baking powder in a bowl and mix together
Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated.
The mixture will be stiff.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Combine the topping ingredients in a small dish
Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
Roll each ball in the topping mixture and put on the baking sheet 2 inches apart
For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick.
If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie
Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
Remove the cookies to a rack and let cool for 20 - 30 minutes before serving.
They're fairly crumbly when they're hot but they stay together well once they're cool","url":"https://recipe.bluelayer.org/recipe/18943/vickys-almond-flour-snickerdoodles-gluten-dairy-egg-soy-free"},{"id":"18922","title":"Cocoa Pebbles (Cookies)","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oats
peanut butter, smooth style, without salt
butter, without salt","directions":"Mix cocoa and milk in a sauce pan.
Stir in the sugar and butter and bring to a boil, for 1 minute.
Remove from heat and stir in peanut butter and oatmeal.
Drop by spoonful onto waxpaper.
Let cool until firm.","url":"https://recipe.bluelayer.org/recipe/18922/cocoa-pebbles-cookies"},{"id":"18902","title":"Corn Dodgers","ingredients":"cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 400 degrees F.
Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil.
Turn off heat, cover, and let stand 5 minutes.
Add baking powder.
Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake.
Bake for 10 to 15 minutes.
They are done when slightly brown around the edges.
Cut laterally and fill with honey butter.","url":"https://recipe.bluelayer.org/recipe/18902/corn-dodgers"},{"id":"18899","title":"Hard Anise Caramel Dipping Sauce","ingredients":"butter, without salt
spices, anise seed
sugars, brown","directions":"This goes great on my Lemony Anise Biscotti.
See my TastyKitchen recipe box for the recipe.
Melt butter in sauce pan over medium low heat; add anise flavoring.
Add brown sugar to melted anise butter.
Stir constantly until all brown sugar had melted and has completely dissolved.
Its very hot make sure to not get any on your skin or it will burn!
Here is the tricky part, you can either dip your biscotti into the sauce like I did or drizzle it over them on a baking sheet.
Let cool completely before touching.
If you are feeling extra fancy that day; while the caramel sauce is still hot and gooey sprinkle with some crushed cookies and or nuts!
Super fab!
!","url":"https://recipe.bluelayer.org/recipe/18899/hard-anise-caramel-dipping-sauce"},{"id":"18890","title":"Toasted Almond Berry Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
cranberries, dried, sweetened","directions":"LINE 8-inch baking pan with wax paper.
Microwave chocolate in small, dry, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
Pieces may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Pour onto a cookie sheet.
Sprinkle with almonds and fruit.
Tap pan several times to spread chocolate and settle almonds and fruit.
Refrigrate for about 1 hour or until firm.
Break into pieces.
Store in airtight container at room temperature.
Enjoy!
Recipe makes 1/2 pound bark.","url":"https://recipe.bluelayer.org/recipe/18890/toasted-almond-berry-bark"},{"id":"18877","title":"Coconut Butter Cookies (Vegan or Not)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix ingredients all together.
Roll is small balls and press flat on cookie sheet with a fork that has been in cold water.
Bake at 350 for 10 minutes.
Please note: Cookies will stay light in color.
Maybe the edges will brown just a bit.
Don't over cook.
If you want to make them a little sweeter, once slightly cooled, sprinkle a little powered sugar on top.","url":"https://recipe.bluelayer.org/recipe/18877/coconut-butter-cookies-vegan-or-not"},{"id":"18851","title":"Dog Cookies","ingredients":"wheat germ, crude
sweet potato, raw, unprepared
ground turkey, raw
honey","directions":"Combine all ingredients and press into a pie tin.
Bake at 350*F. until very firm to crisp - based on personal preference.
Break cookie into pieces to feed to dog.","url":"https://recipe.bluelayer.org/recipe/18851/dog-cookies"},{"id":"18848","title":"Pistachio and Coconut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
vanilla extract
nuts, pistachio nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease a baking sheet.
Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl.
Rub coconut oil into flour mixture using your hands until mixture is crumbly.
Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart.
Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
Bake in the preheated oven until edges turn light brown, 10 to 12 minutes.
Cool cookies on a wire rack.","url":"https://recipe.bluelayer.org/recipe/18848/pistachio-and-coconut-cookies"},{"id":"18842","title":"Minichip-snow ball cookie","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"Mix together everything but the powdered sugar in a bowl
Then cook at 375F for 12 or 10 minutes.
After cooked, let the cookies cool off for about 15 minutes
Sprinkle the top of the cookies with powdered sugar
Enjoy the cookies u made!
:)","url":"https://recipe.bluelayer.org/recipe/18842/minichip-snow-ball-cookie"},{"id":"18841","title":"Cheese Crackers","ingredients":"cheese, cheddar
butter, without salt
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
spices, paprika","directions":"Preheat oven to 375F In a large bowl, beat cheddar, butter and Worcestershire sauce until smooth.
(You could probably do it in a food processor, too, but I haven't tried that.
).
Whisk together flour and paprika.
Beat into butter mixture with a wooden spoon; it will be VERY stiff.
Pack dough into a cookie press and press out onto an ungreased, unlined cookie sheet (there is more than enough butter in the dough to prevent sticking).
You can pack them close together, as they will not spread.
If you don't have a cookie press, form walnut-sized balls and press flat with the bottom of a glass.
Alternatively, roll dough out on the UNDERSIDE of a cookie sheet to about 1/4\" thickness.
Cut into shapes (squares, rectangles, diamonds) with a knife or pizza wheel before baking.
Bake 10-15 minutes depending on size.
They should be lightly browned on the edges and firm in the centers.
Transfer to a rack to cool.
Best eaten the day they're made, but can be stored in airtight containers up to a week.","url":"https://recipe.bluelayer.org/recipe/18841/cheese-crackers"},{"id":"18830","title":"Simple Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"mix flour and sugar in a bowl.
add butter in in small chunks.
work with hands until you get a fine crumbley mixture that still sets when pressed.
press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.","url":"https://recipe.bluelayer.org/recipe/18830/simple-shortbread"},{"id":"18829","title":"Caramel Nut Crunch","ingredients":"oil, corn, peanut, and olive
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
syrups, corn, light
butter, without salt
candies, caramels","directions":"In saucepan, mix caramel apple dip, butter, corn syrup.
Heat to a rapid boil (234 F on a candy thermometer).
Mix in nuts.
Stir until the nuts just start to turn brown.
Spread out on a foil covered cookie sheet.
Dust with powdered sugar for a holiday look.","url":"https://recipe.bluelayer.org/recipe/18829/caramel-nut-crunch"},{"id":"18825","title":"Vegan Pumpkin Spice Snickerdoodles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
sugars, brown
beverages, almond milk, unsweetened, shelf stable
vanilla extract
wheat flour, white, all-purpose, unenriched
pumpkin, raw
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F.
In a mixing bowl, beat together coconut oil and pureed pumpkin.
Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.
Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds.
The temperature of the almond milk will cause the coconut oil to harden; this is okay!
Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl.
Mix the dough until everything is smooth and evenly combined.
In a small bowl, stir the cane sugar and cinnamon together.
Use a tablespoon to measure each ball of dough.
Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.
Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.
Bake the cookies for 810 minutes, depending on how well-done you like them.","url":"https://recipe.bluelayer.org/recipe/18825/vegan-pumpkin-spice-snickerdoodles"},{"id":"18788","title":"Pan De Polvo","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
spices, anise seed
spices, anise seed
sugars, granulated
spices, cinnamon, ground","directions":"First make tea.
Use 1 cup of water and 1 tbsp of Anise seed.
Let it cool and set aside.
Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
Third make cinnamon sugar mix to dip hot cookies in, set aside.
You are going to need 2 large bowls.
In a large bowl, mix flour, salt and baking powder, set aside.
In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth.
(may not need all of the tea, just eyeball it).
Add flour mix, one cup at a time.
Dough should be soft.
SUGGESTION: Let dough rest for couple of hours or overnight.
The Anise seeds will create a wonderful flavor!
Lightly flour rolling surface.
Roll out dough about 1/4 inch thickness.
Use a heart shape cookie cutter or any small cookie cutter you like.
Preheat oven to 400.
Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix.
(careful not to break cookie).
*lard is recommended but you can use Mrs. Tucker's shortening, it works just as well.
DO NOT USE OIL.","url":"https://recipe.bluelayer.org/recipe/18788/pan-de-polvo"},{"id":"18782","title":"Chocolate Peanut Butter Dream Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
oats
sugars, granulated
salt, table
butter, without salt
peanut butter, smooth style, without salt
cheese, parmesan, hard
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl.
Stir in the butter until everything is evenly moistened.
Stir in 1 tablespoon peanut butter until mixture forms large clumps.
Transfer mixture to lined loaf pan and press into an even layer.
Refrigerate until firm, about 10 minutes.
Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes.
Transfer to the loaf pan and spread in an even layer over cookie crust.
Freeze until firm, about 10 minutes.
Spread the chocolate in a thin, even layer over the chilled peanut butter layer.
Refrigerate until firm, about 10 minutes.
When ready to serve, lift bars out of the pan using the wax paper overhang.
Cut crosswise into 8 bars and serve cold.","url":"https://recipe.bluelayer.org/recipe/18782/chocolate-peanut-butter-dream-bars"},{"id":"18779","title":"Joy of Cooking Gingerbread Cookies","ingredients":"butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
salt, table
water, bottled, generic","directions":"Pre-heat oven to 350.
Beat softened butter and sugar until creamy.
Beat in molasses.
Combine the dry ingredients.
Add the dry mixture to the butter mixture in three parts, alternating with the water.
On a floured surface, roll the dough to your preferred thickness (recipe makes 8-16 cookies).
Use cookie cutters to shape the cookies.
Place on a lightly greased cookie sheet.
Bake for 8-10 minutes, depending on thickness.
If desired, mix 1/4 cup powdered sugar with a few drops of water and food colouring to make icing, and decorate when cool.","url":"https://recipe.bluelayer.org/recipe/18779/joy-of-cooking-gingerbread-cookies"},{"id":"18760","title":"Cow Patties","ingredients":"nuts, almonds
cranberries, dried, sweetened
nuts, almonds
oil, corn, peanut, and olive","directions":"Line 2 baking sheets with parchment paper.
Melt the chocolate in a microwave or in a bowl set over a pan of boiling water.
Pour in the raisins, almonds and peanuts and stir to combine.
Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets.
Leave to sit at room temperature or in the fridge for 5 minutes to set.
Package in gift sacks!","url":"https://recipe.bluelayer.org/recipe/18760/cow-patties"},{"id":"18756","title":"Make-A-Mix Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite","directions":"In a large bowl, combine all ingredients except shortening.
Blend well.
Cut in shortening with a pastry blender or a heavy-duty mixer until mixture resembles cornmeal in texture.
Place mix into large ziplock bag.
Label with date and contents.
Store in a cool, dry location.
Use within 10-12 weeks.","url":"https://recipe.bluelayer.org/recipe/18756/make-a-mix-cookie-mix"},{"id":"18743","title":"Mini Oatmeal Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium-sized bowl, cream together the margarine, brown sugar and applesauce.
Add the oats, flour, baking soda and sea salt.
Mix until combined.
Finally add the chocolate chips.
Roll the cookies into 1/2 teaspoon-sized balls and drop onto the parchment-lined baking sheet.
Bake 6-8 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/18743/mini-oatmeal-chocolate-chip-cookies"},{"id":"18729","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
nuts, pecans
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F.
Grease two baking sheets.
Beat together the butter and the 1/2 cup of confectioners sugar in the bowl of an electric mixer, at medium speed, until light and fluffy, about 3 minutes.
Add the vanilla, salt, and pecans and beat until combined.
Remove the mixing bowl from the mixer and mix in the flour, using a wooden spoon.
Do not overmix.
Form the dough into crescent shapes and place on the baking sheets.
Bake for 12 minutes or until the edges and bottoms are golden brown.
Remove from the oven and allow to cool.
Meanwhile, put the I cup of confectioners sugar in a large bowl.
When the cookies are cool enough to handle, put a few at a time in the bowl and shake to coat with the sugar.
Remove and continue until all the cookies are coated.
Then sift confectioners sugar over each to give them a second sugar coating.","url":"https://recipe.bluelayer.org/recipe/18729/mexican-wedding-cookies"},{"id":"18709","title":"Liver Dog Treats","ingredients":"chicken, liver, all classes, raw
beans, snap, green, raw
potatoes, raw, skin
spices, garlic powder","directions":"Cook the green beans (on the stove or microwave) do not drain.
Allow too cool.
Preheat the oven to 350F
Puree the liver I use a food processor.
I prefer lamb liver for dogs with allergies but I have used chicken, pork or beef liver.
if you use beef or pork liver cut it up into small chunks before processing or the processor might jam up.
Once the liver is processed I add the cooked (cooled) green beans to the mix including the water.
Process it till it is lump free.
You may have to process it in small amounts till it's all done.
Put all pureed ingredients in a bowl add the instant mashed potatoes gradually while stirring.
you should end up with a thick paste if its to runny to hold up on it's own add more potatoes.
Press it flat on greased cookie sheets about a 1/3 of an inch thick (more than a quarter inch less than a 1/2).
The thicker the cookie the longer they take to bake.
I use a piece of plastic baffle from lighting to score the dough but you could use a pizza cutter this is not a biscuit recipe but soft reward treats so they can be made small or big depending how you want to serve them.
Score the all the cookie sheets this usually make at least 2 sheets worth.
Place one sheet near the bottom of the oven and the other near the middle bake 20 minutes then trade sheet middle to bottom bottom to middle.
Bake 20 more minutes.
you should have 2 sheets of dark brown around the edges semi soft dog treats.
cook longer if you want them firmer.
remove from cookie sheet freeze all you will not use in 2 days place the rest in the fridge.
My dogs all love these.","url":"https://recipe.bluelayer.org/recipe/18709/liver-dog-treats"},{"id":"18706","title":"Tasty and Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw
butter, salted
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened","directions":"Preheat oven to 400 F.
Combine first 6 ingredients (flour, sugar, baking powder, baking soda, salt, orange rind).
Cut in butter with a pastry blender until crumbly.
Add buttermilk and cranberries, stirring until moist.
(If super sticky, sprinkle with a little flour; if a little too dry, add in 1-2 tablespoons of buttermilk).
Turn dough onto a floured surface and pat into a circle until about 1/2 inch thick.
Either cut into wedges (a pizza cutter works great!)
for big scones or use a small juice glass or cookie cutter to cut out smaller scones.
Place 1/2 inch apart on a lightly greased cookie sheet.
Bake at 400 degrees for 12-15 minutes until lightly browned.
Keep in an airtight container.
The variation of this recipe are endless.
I have made lemon blueberry, raisin (for cranberries) and walnut (about 1/4 cup chopped) with a little cinnamon, as well as cherry almond.
Even mango.
For bacon cheese scones, omit the sugar, cranberries, rind and increase salt to 1 teaspoon salt total.
Before adding the buttermilk, add 3 crumbled pieces of bacon (previously cooked until crunchy) and 3/4 cup grated cheddar cheese.
Put a little cheese on top of each scone before baking.
So yummy!","url":"https://recipe.bluelayer.org/recipe/18706/tasty-and-easy-scones"},{"id":"18689","title":"Shortbread Cloud Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered
vanilla extract
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line baking sheets with parchment paper
Beat butter and sugar until light and fluffy
Slowly add in flour until blended
Add and mix in mini chocolate chips
Roll into 1 inch ball and place on prepared baking sheets.
Bake about 10 minutes.
Cool in pan 2 minutes,then transfer to racks to cool
Melt chopped chocolate
Drizzle cookies with chocolate, chill just to set chocollate","url":"https://recipe.bluelayer.org/recipe/18689/shortbread-cloud-chip-cookies"},{"id":"18661","title":"Scottish Oatcakes","ingredients":"oats
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine oatmeal, salt and baking soda.
Pour in the melted butter, milk, and enough water to make a stiff dough.
Turn the dough onto a floured surface and quickly knead for 30 seconds.
Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
Cool on a rack and store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/18661/scottish-oatcakes"},{"id":"18652","title":"Terrific Tofu Nuggets","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
spices, parsley, dried
spices, onion powder
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black","directions":"Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink.
Place a plate over the towel-covered tofu, them a heavy can or other weight on top, and leave to press for 30 minutes.
Remove the tofu from the towel, cut into 1-inch cubes, and set aside.
Lightly oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside.
In a small bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken.
Place the flour on a large plate and toss the tofu cubes in the flour to thoroughly coat them.
Remove the cubes of tofu from the flour and set aside.
Add the remaining ingredients to the flour, stir well to combine, and set aside.
Dip the floured tofu cubes into the soymilk mixture and then toss them with the seasoned flour mixture.
Place the tofu cubes on the prepared cookie sheet and spacing them so that they aren't touching.
Bake at 400 degrees for 10-15 minutes or until lightly browned, flip over the tofu cubes, and bake an additional 10-15 minutes or until lightly browned all over.
Serve with a mixture of maple syrup or honey and mustard, ketchup, barbeque sauce, or other dipping sauce of choice.
Transfer any of the seasoned flour mixture that remains, to an airtight container, and store in the refrigerator for another use, or use as seasoned crumbs in your favorite recipe.
*Variation: for a spicier version, add 2 t. chili powder, 1/2 t. ground cumin, and 1/8 t. cayenne pepper, and serve with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/18652/terrific-tofu-nuggets"},{"id":"18638","title":"Orange and Almond Cookies","ingredients":"orange juice, raw
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F (180 C).
Line several baking trays with parchment paper.
Chop the orange peel very finely and put in a bowl.
Add the almonds and sugar and sift in the flour, reserving 1 tbs (15 ml).
Mix well together, then add enough milk to form a smooth, firm dough.
Roll the mixture into 24 small balls and place, well apart, on the baking trays.
Sprinkle with the remaining flour.
Bake in the oven for 15 minutes until golden brown.
Transfer to a wire rack and leave to cool.
Melt the chocolate and use a little to sandwich the cookies together in pairs.
That's it!","url":"https://recipe.bluelayer.org/recipe/18638/orange-and-almond-cookies"},{"id":"18633","title":"Ww Choc-Peanut Frozen Cookies Points+ 2","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
peanut butter, smooth style, without salt
oats
oil, canola","directions":"Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to boil, then remove from heat.
Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 spoonfuls onto a baking sheet lined with wax paper.
Freeze for at least four hours; they are better the day after you make them.
Yields one cookie per serving.","url":"https://recipe.bluelayer.org/recipe/18633/ww-choc-peanut-frozen-cookies-points-2"},{"id":"18627","title":"Coconut Joy Cookies","ingredients":"butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"Melt butter.
Cool slightly and add powdered sugar and coconut.
Mix well and shape mixture into 36 balls.
Make an indent in center of each and fill centers with melted chocolate.
Chill until firm.
Store covered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18627/coconut-joy-cookies"},{"id":"18612","title":"Diabetic Peanut Butter Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
egg substitute, powder
honey
vanilla extract
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350 F.
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla.
Beat on high speed for approximately 1 1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt.
Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes (mixture may be crumbly).
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2\" apart.
Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
Bake 7-9 minutes or until light brown around the edges.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/18612/diabetic-peanut-butter-cookies"},{"id":"18586","title":"Golden Syrup Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Melt butter, sugar, syrup and milk together.
Cool to lukewarm and sift in flour and soda.
Roll into balls and flatten with a fork onto an ungreased tray.
Bake 15-20 minutes at 180C.","url":"https://recipe.bluelayer.org/recipe/18586/golden-syrup-butter-cookies"},{"id":"18577","title":"Toll House Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
egg substitute, powder
spartan, real semi-sweet chocolate baking chips,","directions":"Mix and bake.","url":"https://recipe.bluelayer.org/recipe/18577/toll-house-cookies"},{"id":"18572","title":"Whole Wheat English Muffins","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the yeast in the water.
Add the sugar, salt and dry milk and blend.
Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on itself.
Beat in the oil.
Add the remaining flour and mix well.
Add extra flour if necessary to make a fairly stiff dough.
With floured hands cut out about 20 four oz pieces of dough and form them into 3\" patties.
Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.","url":"https://recipe.bluelayer.org/recipe/18572/whole-wheat-english-muffins"},{"id":"18568","title":"Crispy Egg Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
egg substitute, powder","directions":"Soften the butter in a bowl, then add sugar and cream.
Pour the beaten eggs in 2 ~ 3 batches, and whisk well until the mixture becomes smooth.
Add cake flour, and fold in with a spatula.
Wrap with plastic wrap, and let it rest in the fridge for 1 hour.
When the dough has come together, cut out shapes with your favourite cookie cutters.
In the meantime, preheat the oven for 180C / 350F.
Bake for 15 minutes at 180C / 350F.
And it's done.
Bonus tip When you are making a chocolate version, change the amount of the cake flour to 110 g, and add 10 g of cocoa powder.
Users \" Ayaka \" and \"mirutann\" put icing to make Christmas-style cookies They are so cute that it's hard to believe they are the same cookies from this recipe.","url":"https://recipe.bluelayer.org/recipe/18568/crispy-egg-cookies"},{"id":"18565","title":"Scottish Bakers Shortbreads 1959","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table","directions":"Cream the butter and sugar very well.
Sift the flours after measuring and combine together.
Add flours to creamed mixture very gradually blending well after each addition.
Knead on bread board for ten minutes.
Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
Prick gently with a fork.
Cover lightly and chill for an hour.
This lets the gluten in the flour rest and relax from all the kneading.
Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
Bake until light tan in colour.
Remove from oven and onto a wire rack.
Store in a air tight container in a warm place.
( cupboard).
Allow to mellow and age for 1 to 2 weeks.
Should make 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/18565/scottish-bakers-shortbreads-1959"},{"id":"18550","title":"Chocolate Creamwich","ingredients":"cocoa, dry powder, unsweetened
butter, without salt
sugars, brown
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
salt, table
cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.
To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder.
In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed.
Add the melted chocolate and the vanilla.
Sift together the dry ingredients and add to the bowl.
Mix into a smooth dough and chill in the freezer for 5 minutes.
Transfer the dough to a large surface covered with a layer of parchment paper.
Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet.
To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough.
Replace the parchment, flip the dough, and release the parchment on the other side.
Cut the dough into 2 1/2-inch round cookies and space 1/2 inch apart on an ungreased cookie sheet.
Gather any leftover scraps of dough and roll and cut as described above.
Repeat until you have no dough left.
Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate.
Transfer the cookies to a cooling rack.
Cool completely.
Once cool, the cookies should be crisp.
To make the filling, place the chocolate, butter, and salt in a medium mixing bowl.
In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate.
Add the rest of the cream and stir until smooth.
Let cool to room temperature.
Place half of the cookies with the top side (the most attractive) down.
Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies.
Gently press down.
Serve immediately or store the cookies in a cool place.","url":"https://recipe.bluelayer.org/recipe/18550/chocolate-creamwich"},{"id":"18536","title":"PINK PEPPERCORN VOLADORES","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt","directions":"ift flour in salt.
Make a well in the center and add egg yolks.
Combine egg yolks and flour mixture, until dough is formed.
Knead the dough until elastic and dough no longer sticks to fingers.
Knead into a ball, cover with plastic wrap or put in a plastic bag and let sit at room temperature, about 20 minutes.
Preheat oven to 350°F Sprinkle table with flour and roll a portion of the dough with a rolling pin, until very thin.
Cut in 1 inch circles.
Place circles on a baking sheet with parchment and prick several times with a fork.
Bake for 8 minutes- cookies will still be pale.
Allow to cool on wire racks, about 8-10 minutes.
Combine chocolate, cream and butter in a heavy saucepan.
Cook over very low heat until all the chocolate is melted and the mixture is smooth.
Remove sauce from heat.
lace layer of cookies on a plate and put 1/2 teaspoon chocolate sauce on each.
Sprinkle lightly with RawSpiceBar's Pink Peppercorn Blend.
Top with another cookie and sift with confectioners sugar.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/18536/pink-peppercorn-voladores"},{"id":"18522","title":"Easy, No-Bake Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
vanilla extract","directions":"Spray a large cookie sheet with cooking spray and set aside.
In a large bowl, combine oats, cereal, raisins and coconut.
Stir.
In a separate, microwave safe bowl, combine the peanut butter, sugar and corn syrup.
Microwave on high 2 minute and stir.
Microwave another 1-2 minute until mixture boils and sugar dissolves.
Stir in vanilla.
Pour the sauce over the dry ingredients and mix well.
Allow it to cool long enough to not melt the chocolate chips, then stir them in also.
Turn out onto the cookie sheet.
Wet your hands under cold water and press into the pan.
Cut into bars.
They can be eaten immediately, but they will set up more as they cool.
Store in an airtight container.
Variations: Can use 2 cups each of Cheerios, Rice Krispies, and Corn Flakes instead of 6 cups crisp rice cereal.
This is a nice taste variation but it is more crumbly.","url":"https://recipe.bluelayer.org/recipe/18522/easy-no-bake-granola-bars"},{"id":"18519","title":"Cinnamon Sandies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, cinnamon, ground","directions":"Cream butter and 1/2 cup of the powdered sugar.
Stir in vanilla extract and water.
Add flour and mix well.
Stir in pecans.
Shape into 1 1/2 inch balls.
Place on ungreased cookie sheets and bake at 300 degrees for 20 minutes or until light brown.
While cookies are baking mix togeather the remaining 1 cup powdered sugar and the 2 teaspoons cinnamon.
When cookies are done and still hot, roll in the powder sugar/cinnamon mixture.
Allow to cool and roll in the mix again.","url":"https://recipe.bluelayer.org/recipe/18519/cinnamon-sandies"},{"id":"18516","title":"Creamy Pumpkin Dip","ingredients":"cheese, parmesan, hard
sugars, powdered
pumpkin, raw
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Mix together cream cheese and sugar.
Add pumpkin pie filling, and stir until well blended.
Note: If desired, make your own pumpkin pie filling, adjusting the amount of pure pumpkin used based on the amount of pumpkin flavor you want.
You can also make your own pumpkin pie spice and adjust the amounts of spices to taste.
Dip ginger cookies in it and enjoy!
This is also very tasty with sliced apples.
Refrigerate any leftovers.
If using a small carved out pumpkin for serving, transfer to airtight storage container before refrigerating.","url":"https://recipe.bluelayer.org/recipe/18516/creamy-pumpkin-dip"},{"id":"18491","title":"Wooden Spoon Cookies","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping","directions":"Preheat oven to 350F.
In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
Heat over low flame until butter melts.
keep mixture warm over very low flame.
Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
(Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
With metal spatula, quickly flip cookies over so the\"lacy\" side will show after being rolled.
Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
If cookies become to hard to roll, return them briefly to often to soften.
As each cookie is shaped, remove from spoon handle; cool on wire rack.
Repeat until batter is used.
Makes about 3 doz.
cookies.","url":"https://recipe.bluelayer.org/recipe/18491/wooden-spoon-cookies"},{"id":"18476","title":"Black Bottom Pie II","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl until well blended.
Stir cookie mixture into butter.
Press mixture onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture.
Allow to cool while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in milk until smooth.
Heat, uncovered, in Microwave Oven 2 minutes.
Stir and heat an additional 3 1/2 minutes or until mixture boils.
Stir occasionally.
Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
While pudding is chilling, whip cream.
Stir 3 tablespoons creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and chill 3 to 4 hours or until set.
Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/18476/black-bottom-pie-ii"},{"id":"18456","title":"Gf Cinnamon Coconut Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
seeds, chia seeds, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian","directions":"Preheat oven to 325 degrees.
Combine all ingredients in a large bowl.
Be certain to thoroughly coat all ingredients with coconut oil and honey.
Prep a large baking sheet or cookie sheet with coconut oil (or line with parchment paper for quick clean up).
Spread granola mixture onto pan in one level layer and place in oven for roughly 35 minutes.
At 30 minutes, start to peek at it often because it will burn quickly at the end!
Granola is ready when lightly browned and your home smells like cinnamon goodness :).","url":"https://recipe.bluelayer.org/recipe/18456/gf-cinnamon-coconut-granola"},{"id":"18450","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Combine sugar, corn syrup and boiling water in a heavy saucepan.
Bring to boil until temperature reaches 245 degrees F.
Add peanuts and stir constantly until mixture reaches 290 - 295 degrees F.
Remove from heat and stir in butter.
Add baking soda and stir until foamy.
Pour onto warmed and greased cookie sheet (this helps the brittle to spread out more easily).","url":"https://recipe.bluelayer.org/recipe/18450/peanut-brittle"},{"id":"18447","title":"Brown Scones, Low Calorie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F.
Grease cookie sheet with nonstick spray.
Lightly spoon flour into measuring c.; level off.
In a large bowl, combine all ingredients except buttermilk; mix well.
Make a well in the center of the flours; add in 1 c. buttermilk.
Stir just till moistened.
On a lightly floured surface, gently knead till dough holds its shape.
Place on greased cookie sheet; pat out into 7 inch circle.
Brush with 2 Tbsp.
buttermilk.
Bake at 400F for 12-14 min or possibly till golden.
Serve hot
NOTES : These are my personal beloved.","url":"https://recipe.bluelayer.org/recipe/18447/brown-scones-low-calorie-recipe"},{"id":"18445","title":"No Bake Chocolate Krunchies","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking
nuts, macadamia nuts, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a shallow cookie tray or a laminton tray with aluminium foil.
Melt semi sweet chocolate and milk chocolate with butter and oil in a saucepan.
Stir constantly until chocolate is melted and smooth.
Remove saucepan from heat and let chocolate mixture cool to lukewarm (chocolate will thickens slightly as it cooled).
Stir into chocolate mixture- nuts, cereal and white chocolate pieces and pour mixture out onto prepared tray.
Spread evenly and level mixture.
Refrigerate for 20-30 minutes or until mixture is set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces and serve.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18445/no-bake-chocolate-krunchies"},{"id":"18444","title":"Besitos De Coco (Old Fashioned Coconut Kisses Candy)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
water, bottled, generic","directions":"Combine the coconut and water in a medium pot.
Bring to a boil.
Add the brown sugar and stir.
Cook on low heat until the sugar melts and the texture is thick and very sticky.
Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment.
Let the cookies cool down.","url":"https://recipe.bluelayer.org/recipe/18444/besitos-de-coco-old-fashioned-coconut-kisses-candy"},{"id":"18435","title":"Lime Shortbread Cookies With White Chocolate And Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F.
Butter 13x9x2-inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/18435/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"18423","title":"Chocolate and Maraschino Cherry Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and the sugar.Mix the flour and the salt.Mix the dry ingredients into the wet until it starts forming larger clumps.
Mix in the maraschino cherries, white chocolate and vanilla extract.Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.Let cool completely.Melt the chocolate in a double boiler.
(optional).
Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.
(optional).","url":"https://recipe.bluelayer.org/recipe/18423/chocolate-and-maraschino-cherry-shortbread-cookies"},{"id":"18418","title":"Peanut Butter Banana Cookies Sugar Free","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
bananas, raw
sweetener, syrup, agave","directions":"Combine blended oats and wheat flour.
Combine the wet ingredients and stir together with the oats and flour until a thick dough forms.
Drop dough by the spoonfuls onto cookie sheets.
Introduce the dough to the back of a fork to get the classic peanut butter cookie look.
Bake in a 350 degrees F preheated oven for 10 minutes.
Remove from the pan and allow to cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/18418/peanut-butter-banana-cookies-sugar-free"},{"id":"18415","title":"Elephant Ears","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Preheat the over to 425 degrees F (220 degrees C).
Grease a cookie sheet.
Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl.
Stir in milk and the 1/4 cup melted butter until dough forms.
Turn dough onto a flat, floured surface.
Knead dough 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon.
Roll dough up tightly, beginning at narrow end.
Pinch edge of dough into roll to seal.
Cut into 4 equal pieces with sharp knife.
Place cuts sides up on cookie sheet; pat each into a 6-inch circle.
Bake until golden brown, 8 to 10 minutes.
Immediately remove from cookie sheet with a spatula.
Let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/18415/elephant-ears"},{"id":"18405","title":"Cheese Puffs","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika","directions":"Cream butter and cheese.
You can use any cheese you want.
Add the rest of the ingredients.
Roll into 1-inch balls.
Bake on a greased cookie sheet at 350F for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/18405/cheese-puffs"},{"id":"18403","title":"Pine Tree Shillings","ingredients":"molasses
sugars, brown
lard
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
salt, table","directions":"In a large bowl cream together molasses, brown sugar, and lard.
In a small bowl combine flour, cinnamon, ginger, baking soda, and salt.
Blend the flour mixture into the creamed mixture.
Divide into 6 portions.
On lightly floured surface, shape each portion into 10-inch long rolls (total of six 10-inch rolls).
Wrap each; chill several hours.
Slice each roll into pieces a little more than 1/4-inch thick.
Place on greased cookie sheet.
Press each cookie with thumb until about 1/8-inch thick.
Bake at 350 degree F.
for 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/18403/pine-tree-shillings"},{"id":"18353","title":"Almond Brittle: Croccante","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden grown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes.
Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into festive shapes.","url":"https://recipe.bluelayer.org/recipe/18353/almond-brittle-croccante"},{"id":"18351","title":"Winnie's Cookies (Shortbread-Like)","ingredients":"cornstarch
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Thaw butter to room temperature.
Cream butter and all dry ingredients.
Use your hands and work dough kneading it together into a smooth consistency.
Roll out dough on well-floured surface to about 1/4 inch thick.
The more you work the dough the easier it will be to work with.
Using floured cookie cutters, cut out your desired shapes.
Use a floured spatula to pick them up and place on parchment paper lined cookie sheet.
Using the parchment paper allows for easy clean up of sugar sprinkles.
Add desired colored sugar sprinkles to each cookie and press lightly.
Bake in oven at 325F for approximately 15 minutes.
They cook faster if they are more spaced out and ensure room for some expansion.","url":"https://recipe.bluelayer.org/recipe/18351/winnies-cookies-shortbread-like"},{"id":"18350","title":"Bagels And Variations (Cinn.Raisin/Date And Onion) Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"450 Degree over, 10 to 15 min.
Makes 60 bagels.
Proof yeast in water, let sit 5 min, should be foamy.
Add in the sugar, salt, and about 14 c. flour.
Add in sufficient flour to make a semi-stiff dough.
Knead 15 min till smooth and satiny using additional flour as needed.
Return dough to oiled bowl and let rise till double, about 45-60 min.
Preheat oven to 450.
Punch dough down and knead lightly.
Cut into 4 ounce.
portions and roll into ropes about 3/5\" in diameter and 6\" long.
Healthy pinch ends of dough together to create doughnut shape.
Do this by wrapping dough around 2 or possibly 3 fingers, healthy pinch, then roll joining on board.
Bring water to a boil and add in 2 Tblsp sugar per 2 qts water.
Drop bagels into water one at a time and turn them over when they come to the surface.
Boil 1 minutes longer.
Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or possibly whatever strikes your fancy.
Bake 10-15 minutes till golden.
Remove from pan immediately.
Can be baked on parchment paper.
Variation: (These are wonderful!)
Cinnamon Raisin/Date Bagels
Add in with the sugar to the above recipe etc.
1/4 c. molasses2 Tblsp cinnamon1 Tblsp nutmeg1 1/2 c. raisins or possibly dates
Onion Bagels
To the above recipe add in:2 onions grated1 c. poppy seeds (optional)
Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, orGarlic.","url":"https://recipe.bluelayer.org/recipe/18350/bagels-and-variations-cinn-raisin-date-and-onion-recipe"},{"id":"18337","title":"Butter Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter, sugar and vanilla until very light and fluffy.
Add the flour gradually, mixing until well blended (do not over mix).
Chill dough in freezer for 30 minutes.
Roll out a third of dough at a time, keeping remaining dough chilled.
Onto a lightly floured board, gently roll out dough to 1/4-inch thickness.
Cut with a 2-1/2-inch round cookie cutter.
Place on an ungreased cookie sheet.
Prick tops with a fork, making a pattern of 3 rows of 4 dots.
Continue rolling out dough using scraps, mixing the warm scraps with the chilled dough.
Bake at 350 degrees for 15 minutes until just barely browned.
Cool a few minutes.
Remove to rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18337/butter-cookies"},{"id":"18328","title":"Buttery Peanut Brittle Recipe","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda
salt, table","directions":"Combine sugar, corn syrup and water; cook slowly till sugar dissolves and syrup boils.
Blend in butter.
Stir constantly.
When mix reaches 235 , (soft ball stage on candy thermometer), add in rawpeanuts and salt.
Continue to stir.
When mix reaches 280 , remove from heat, stir in baking soda.
Pour into well greased jelly roll pan or possibly 2 cookie sheets.
Break into pcs when cold.
Makes 2 1/2 pounds of candy.
For cashew brittle, substitute 2 c. unsalted cashews.","url":"https://recipe.bluelayer.org/recipe/18328/buttery-peanut-brittle-recipe"},{"id":"18322","title":"Potato Chip Fish","ingredients":"salad dressing, italian dressing, commercial, regular
sauce, fish, ready-to-serve
potatoes, raw, skin
cheese, cheddar","directions":"Preheat oven to 400 degrees.
Pour salad dressing in a bowl, then dip each fillet into the dressing, coating both sides.
Arrange in a single layer on a greased cookie sheet.
Crush the potato chips in a large zip-top plastic bag using a rolling pin.
Sprinkle the chips evenly over the fish.
Top with shredded cheese.
Bake at 400 degrees for about 20 minutes, until fish flakes when you test it with a fork.","url":"https://recipe.bluelayer.org/recipe/18322/potato-chip-fish"},{"id":"18311","title":"The Best Financiers","ingredients":"butter, without salt
egg, white, raw, fresh
sugars, powdered
wheat flour, white, cake, enriched
nuts, almonds
honey","directions":"Cut the butter into dices, put into a pan and heat.
When the butter starts to brown, take it off the heat.
If it's a bother you don't have to dice the butter.
Use a paper towel or a coffee filter to filter the browned butter.
You an use a tea strainer instead, but don't include the browned butter bits.
Sift the * ingredients together or mix together well with a whisk.
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles.
You can use chopsticks instead of a whisk for this task.
Add the * ingredients and mix until it's no longer floury.
Don't over beat or knead the batter.
Add the browned butter and honey, and mix until the batter is smooth and shiny.
Cover with plastic film and rest in the refrigerator for half a day.
Brush the financier mold with softened butter, and chill the mold in the refrigerator.
Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
Mix up the chilled batter again, and pour into the mold.
Drop the mold several times onto the counter top to remove any air bubbles.
Leave the mold for a while until the surface is smooth.
Bake in a preheated 180 C oven for 15 to 18 minutes.
Take out of the mold, and cool on a rack.
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day.
Ideally you want to wrap each one up individually, then put them in a plastic bag.
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
I edited the recipe a little.
Please also try my recipe for Crispy and Tender Almond Cookies -.","url":"https://recipe.bluelayer.org/recipe/18311/the-best-financiers"},{"id":"18302","title":"Chocolate Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
honey
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F with the rack in the middle .
Stir together all the ingredients, except the chocolate chips, until combined.
Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.
Bake, stirring occasionally, until golden brown, 20-35 minutes.
Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.
Transfer the granola, still in the pan, to a rack to cool for 45 minutes.
After 15 minutes, begin stirring the granola carefully.
This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.
Mix in the semisweet chips.
Keep the granola in an airtight container, frozen, for up to a few months.","url":"https://recipe.bluelayer.org/recipe/18302/chocolate-granola"},{"id":"18292","title":"Most Versatile Cookie Recipe Ever","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, powdered
egg substitute, powder
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
raisins, seeded","directions":"Preheat oven to 160 deg Celsius.
Line baking tray with cookie sheet.
Using a fork or an electric mixer, cream the olive spread and sugar together until light and creamy.
Add in the egg, 1 tsp at a time.
Beat well after each addition.
Add in vanilla essence.
Mix well.
In a separate bowl, sift in flour and add in rolled oats and raisins.
Mix well.
Pour the flour/oat/raisin mixture into the butter and sugar mixture.
Mix well.
If the batter is too dry or stiff, add more egg until desired consistency is achieved.
Use your hands to shape the cookies and place them on the tray.
Bake until golden brown, around 15-20 minutes.
Note: I had to adjust the temperature to 180 deg C at the 12 minute mark because they simply weren't browning, but after 2 minutes I turned it down to 160 deg Celsius Just bake until they look golden brown and keep an eye on them!","url":"https://recipe.bluelayer.org/recipe/18292/most-versatile-cookie-recipe-ever"},{"id":"18266","title":"Nom Nom Macaroons (No-Bake)","ingredients":"oats
nuts, almonds
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"Line a baking sheet with parchment paper.
Mix oats, almonds, wheat germ, and coconut together in a bowl.
Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil.
Cook and stir cocoa mixture until smooth, about 5 minutes.
Pour cocoa mixture over oat mixture; stir to coat.
Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet.
Chill in the refrigerator until set, 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/18266/nom-nom-macaroons-no-bake"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18235","title":"Coconut Macaroon","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
egg, white, raw, fresh","directions":"1) Preheat the oven to 350 degrees F. Combine all ingredients in a saucepan, place over medium heat and stir constantly until the mixture reaches 130 degrees F.
2) Scoop the macaroons (using a #25 cookie scoop or a small ice cream scoop) onto a parchment-lined sheet pan.
3) Bake until cookies are just golden brown, about 12-15 minutes.
4) When completely cool, serve as is or dip bottoms into tempered (or coating) chocolate and allow to set on a clean sheet of parchment.","url":"https://recipe.bluelayer.org/recipe/18235/coconut-macaroon"},{"id":"18230","title":"Lighter Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, canola
strawberries, raw","directions":"Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and oil, stirring occasionally until smooth.
Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture.
Do not completely cover Strawberries.
Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/18230/lighter-chocolate-covered-strawberries"},{"id":"18224","title":"No Bake Oatmeal Cookies","ingredients":"sugars, granulated
butter, without salt
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
oats","directions":"In large pot, combine sugar, butter, cocoa, and milk.
Bring to a boil.
Remove from heat.
Add peanut butter, vanilla extract and oats.
Stir until blended.
Drop cookies, using a spoon, on a wax paper lined cookie sheet.
Let cookies set.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18224/no-bake-oatmeal-cookies"},{"id":"18222","title":"Coconut Treats","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened","directions":"Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
Melt the butter before adding the powdered sugar and vanilla extract and mix well.
Add the flour and mix well again before adding the grated coconut and flavoring of choice.
Hand roll about 28 little balls individually which you place 2\" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven.
It is important that the cookies do not over bake, or they will turn out too crumbly and dry.
Even though they may seem soft when you take them out, they will harden as they cool down.","url":"https://recipe.bluelayer.org/recipe/18222/coconut-treats"},{"id":"18200","title":"Sneak Attack Spicy Pecans","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
spices, pepper, red or cayenne
nuts, pecans","directions":"Melt butter in a large, preferably non-stick skillet.
Add sugar, and stir until sugar is dissolved.
Add enough water to make a workable glaze mixture.
Add cayenne and stir well.
Add nuts and toss until all nuts are well-glazed with sugar mixture.
Transfer nuts to a foil lined cookie sheet--spray with non-stick spray, if desired.
Bake at 350^F for 10 minutes.
Remove from oven, transfer nuts to waxed paper to cool.","url":"https://recipe.bluelayer.org/recipe/18200/sneak-attack-spicy-pecans"},{"id":"18198","title":"Popcorn Snack Recipe","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"Heat chocolate and peanut butter in microwave.
Pour over rest of ingredients.
Spray cookie sheets with non-stick spray.
Spread popcorn on cookie sheets and let set.
Break apart.
Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/18198/popcorn-snack-recipe"},{"id":"18197","title":"Buttermilk Ranch Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salad dressing, ranch dressing, regular
butter, without salt","directions":"Heat oven to 375 degrees F. Line a baking sheet with parchment paper; spray with cooking spray.
In a large bowl, whisk flour, baking powder, baking soda and salt until well combined.
Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs.
Make a well in the center and pour in buttermilk and 3 tablespoons ranch dressing.
Stir until just combined.
Turn dough out onto a well-floured surface.
Pat dough into a 1/2-inch tall circle.
Use a 3-inch biscuit or round cookie cutter to cut dough into biscuits.
Place biscuits on prepared baking sheet about 2 inches apart.
Re-pat dough scraps once into a circle to cut more biscuits.
Bake biscuits 10 minutes.
Meanwhile, combine remaining 1 tablespoon ranch dressing and melted butter.
Brush tops of biscuits with butter-ranch mixture.
Bake another 3 to 4 minutes until golden brown.
Recipe adapted from The Chew.","url":"https://recipe.bluelayer.org/recipe/18197/buttermilk-ranch-biscuits"},{"id":"18196","title":"Mom's Homemade Granola","ingredients":"oats
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
honey","directions":"Mix together the oatmeal, wheat germ, sesame seeds, sunflower seeds, and coconut.
Heat the following in a saucepan: oil, water, brown sugar, and honey.
Stir until it's all melted and blended.
Pour liquid over mixture and toss well to coat.
Spread on oiled cookie sheet and bake 30 minutes at 350 degrees, stirring well every ten minutes.","url":"https://recipe.bluelayer.org/recipe/18196/moms-homemade-granola"},{"id":"18193","title":"Easy Cream Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping","directions":"Preheat oven to 450.
Grease cookie sheet with cooking spray.
In large bowl, mix flour, baking powder and salt.
Stir in whipping cream just til blended and a dough forms.
(Add 1 to 2 T additional whipping cream if dough is very thick.
).
Drop dough by spoonfuls onto cookie sheet.
Bake 10 to 12 minutes or til bottoms are golden brown.
Immediately remove from cookie sheet and serve warm.","url":"https://recipe.bluelayer.org/recipe/18193/easy-cream-drop-biscuits"},{"id":"18177","title":"Egg and Butter Free Tofu Cookies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Drain the water from the tofu and whisk until it is smooth without lumps.
Add sugar and mix well.
Add oil and stir well until it is all blended together.
Add flour and baking powder and mix using a cutting motion with a spatula.
Line a baking tray with parchment paper, roll the dough into balls, line them up, and bake for 15 minutes in an oven pre-heated to 390F/200C.","url":"https://recipe.bluelayer.org/recipe/18177/egg-and-butter-free-tofu-cookies"},{"id":"18174","title":"Toasted Swiss Muesli Cereal","ingredients":"oats
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, almonds
oil, canola
honey
apricots, dried, sulfured, uncooked
dates, deglet noor
raisins, seeded","directions":"Preheat oven to 350F (180C).
Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
Add oil and honey to the bowl and stir until all ingredients are well combined.
Pour contents of bowl unto an ungreased cookie sheet.
Distribute contents on cookie sheet so that they cook evenly.
Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking).
Once baked, remove cookie sheet from oven and let the oat mixture cool.
Once sufficiently cooled stir in the dried fruit.
Store the muesli in an airtight container for up to a month.","url":"https://recipe.bluelayer.org/recipe/18174/toasted-swiss-muesli-cereal"},{"id":"18166","title":"Peanut Butter and Chocolate Thumbprints","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, brown
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
vanilla extract
cream, fluid, heavy whipping
peanut butter, smooth style, without salt","directions":"Sift the flour and salt together into a mixing bowl and set aside.
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps.
Mix on medium-high speed until smooth, about 1 minute.
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Add the vanilla and mix until combined.
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
Add the milk and peanut butter and mix until incorporated, about 30 seconds.
Then add the remaining flour and mix until just combined.
Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
Place the balls of dough about 1 inch apart on the prepared pans.
Using your thumb or the back of a teaspoon measure, gently press the center of each dough ball to make an indentation in the top of each cookie.
Chill the cookie dough on the sheets in the refrigerator for about 10 minutes.
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
While the cookies are cooling, prepare the ganache filling.
Combine the milk chocolate chips, corn syrup, vanilla, and heavy cream in a mixing bowl and heat over a double boiler.
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.
Once the chocolate mixture is smooth, take the bowl off the heat and add the peanut butter, stirring vigorously until combined.
Spoon the ganache filling into the indentations on each of the cookies.
Let the ganache set at room temperature for 20 minutes.
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
Instead of using ganache, substitute 1/2 teaspoon of raspberry jam per cookie and fill the thumbprint of each cookie prior to baking.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/18166/peanut-butter-and-chocolate-thumbprints"},{"id":"18141","title":"Pecan Lace Cookies Recipe","ingredients":"nuts, pecans
butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats","directions":"Preheat oven to 350 degrees.
Spread pecans proportionately on an ungreased baking sheet and bake 5 to 8 min, stirring once.
Remove from oven and cold completely on pan.
In a large bowl, cream butter and sugar till fluffy.
Beat in 1 Tbsp.
rum.
In a small saucepan, heat cream over medium low.
Stir in remaining 1 Tbsp.
rum and simmer 2 to 3 min.
Remove from heat; add in chocolate chips and stir till smooth.
Add in chocolate mix to creamed mix and stir till well blended.
In a medium bowl, sift together next 3 ingredients.
Stir dry ingredients into chocolate mix.
Mix in oats and toasted pecans.
Drop batter by heaping teaspoonfuls 4 inches apart onto a greased baking sheet.
Use fingers to press each cookie into a 2 inch diameter circle.
Bake 8 min (cookies will be soft); cold on pan 3 min.
Transfer to a wire rack to cold completely.
Store in an airtight container.
Yield: about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/18141/pecan-lace-cookies-recipe"},{"id":"18136","title":"Roasted Chickpea Snack","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, canola
spices, garlic powder","directions":"Preheat oven to 400 (200C).
Combine all ingredients in medium bowl and spread onto parchment paper or greased cookie sheet.
Bake for 30 minutes.
Stir.
Bake another 20 minutes, stirring every 5 minutes.
Let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/18136/roasted-chickpea-snack"},{"id":"18095","title":"Oatmeal Cookies","ingredients":"oats
sugars, brown
leavening agents, baking soda
butter, without salt
egg substitute, powder","directions":"Preheat oven to375*F.
Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute.
Drop mixture by teaspoonfuls onto two nonstick cookie sheet, leaving about 1 inch between each mound and forming 12 equal cookies per sheet.
Bake until edges of cookies are lightly browned, 8 to 10 minutes.
Remove cookie sheets from oven; let stand 2 minutes.
Using spatula, carefully transfer cookies to wire rack to cool.
Cookies will become firmer as they cool.
This is a WW recipe but and each cookie is worth 3 points.","url":"https://recipe.bluelayer.org/recipe/18095/oatmeal-cookies"},{"id":"18088","title":"Great Gorpies","ingredients":"butter, without salt
sugars, brown
raisins, seeded
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Before you start you should just know that the handfuls are adult handfuls.
If children are making this then they should use 2-3 child-sized handfuls.
Cream the butter/marg and the brown sugar till smooth.
Add all the handfuls.
Mix well, then add the flour and baking soda.
Add the milk.
Drop by tablespoons on to a greased cookie sheet.
Bake at 350 degrees F for about 10 minutes or until done.
Leave on the cookie sheet a minute or two before lifting them off, as they might crumble.
The ratio of handfuls can be adjusted- you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips, although why anyone would want less chocolate is totally beyond me!","url":"https://recipe.bluelayer.org/recipe/18088/great-gorpies"},{"id":"18085","title":"Kale Chips A La Burdowman","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat the oven to 350 degrees .
Tear the leaves from the stems and break them into bite size pieces.
Wash them well, spin dry, then place on a cookie sheet.
Drizzle the Kale pieces with the best quality olive oil you can find (this really does make a difference), sprinkle sea salt on top.
Rub the salt and oil into the Kale and then place in the preheated oven for 10 minutes.
Check at 8 or 9 minutes to prevent over cooking.
If more is needed just double the recipe.
These keep for a good while in an airtight container.","url":"https://recipe.bluelayer.org/recipe/18085/kale-chips-a-la-burdowman"},{"id":"18084","title":"Ww Big Breakfast Cookies","ingredients":"oats
raisins, seeded
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated","directions":"Preheat oven to 350F.
Mix all ingredients together.
Spoon out 4 big cookies on a baking sheet coated in Pam.
Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/18084/ww-big-breakfast-cookies"},{"id":"18082","title":"Craft Dough for Ornaments","ingredients":"leavening agents, baking soda
cornstarch
water, bottled, generic","directions":"Mix baking soda and cornstarch in a pot.
Add 1 1/4 cold water.
Stir and bring to boil; continue stirring one minute until consistency of mashed potatoes.
Place dough on cutting board and cover w/ damp cloth.
Cool then knead, roll into shapes or cut w/ cookie cutter on waxed paper.
(My first batch was a dream to roll, for my second I used extra cornstarch to roll.)
Allow to dry.
(I let them air dry on cookie sheets covered with wax paper over several days, turning once a day.)
Paint.
Remember to make a hole to hang on a hook or ribbon.","url":"https://recipe.bluelayer.org/recipe/18082/craft-dough-for-ornaments"},{"id":"18078","title":"Chocolate Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together all ingredients by hand, except chocolate.
Form into balls with about 1-2 tablespoons Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.
Put on a cookie sheet on parchment paper, and refrigerate 1 hour or more.
Melt chocolate over double boiler or in saucepan over low heat.
Dip balls in chocolate, and place back on parchment paper and put in the fridge until set.
Store in a tight container in the fridge.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/18078/chocolate-peanut-butter-balls"},{"id":"18068","title":"Chocolate Chip PB Pumpkin Cookies","ingredients":"peanut butter, smooth style, without salt
pumpkin, raw
vanilla extract
oats
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.
In a medium sized bowl, stir peanut butter, pumpkin, and vanilla until thoroughly combined.
Add oats and baking soda and mix until fully incorporated.
Fold in chocolate chips, making sure they are evenly distributed through dough.
Using a medium-sized cookie scoop or rounded tablespoon fulls, drop dough onto a parchment lined cookie sheet, leaving about 2 inches between each.
Using your fingers, gently flatten the dough rounds.
Bake for 10-12 minutes then remove the pan from the oven.
Cool on the sheet for a few minutes before transferring to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18068/chocolate-chip-pb-pumpkin-cookies"},{"id":"18059","title":"Easy Cinnamon Ornaments","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Mix 3/4 cup applesauce with 4.12-oz bottle ground cinnamon to form stiff dough.
Roll to 1/4 inch.
Cut with cookie cutters.
Make hole for ribbon.
Let dry several days, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/18059/easy-cinnamon-ornaments"},{"id":"18053","title":"Angel Pillows","ingredients":"shortening, vegetable, household, composite
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
apricots, dried, sulfured, uncooked
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
nuts, pecans
sugars, powdered
apricots, dried, sulfured, uncooked
shortening, vegetable, household, composite","directions":"Preheat oven to 350F (180C)., grease cookie sheets with butter flavored shortening.
Cream the shortening, cream cheese and milk with an electric mixer on medium speed until well blended.
Beat in the brown sugar.
Beat in the preserves.
Combine the flour, baking powder, cinnamon and salt.
Mix into the creamed mixture.
Stir in the nuts.
Drop 2 level tablespoons of dough into a mound to form each cookie.
Place 2 inches apart on the cookie sheets.
Bake for 14 minutes.
Cool on the cookie sheets for 1 minute; remove to wire racks to cool completely before frosting.
For the frosting, combine the powdered sugar, preserves and shortening in a small bowl.
Beat with an electric mixer until well blended.
Frost the cooled cookies; sprinkle with coconut, if desired.","url":"https://recipe.bluelayer.org/recipe/18053/angel-pillows"},{"id":"18019","title":"The Ultimate Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"In a large bowl, dissolve yeast in 1 cup of water with sugar.
Let stand 5 minutes.
Add the rest of the ingredients except the butter.
Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
Place in greased bowl, cover and let rise until double, about 1 hour.
Punch down.
Divide dough in half.
Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
Brush with melted butter.
Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
Repeat this same step with other half of dough.
You should have 32 bread sticks all together.
Now at this point you can do the following variations:.
Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese.
Twist bread stick multiple times and lay out on parchment lined cookie sheets.
(I do about 8 to a pan-parchment necessary so the cheese wont stick to the pan).
Cover and let rise 30 minutes or until double in bulk and then bake.
After baking, brush with remaining melted garlic butter.
Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture.
Place on greased baking sheet and let rise 30 minutes.
After baking, brush again with melted garlic butter.
Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme.
Place on sprayed baking sheets and let rise 30 minutes before baking.
Brush again with remaining melted butter after baking.
Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes.
Spread with pizza sauce and place pepperoni on top.
The last 5 minutes of baking add shredded cheese.
Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step).
Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use).
Twist and let rise on parchment lined baking sheets.
Bake.
*Spray pans or use parchment paper and cover lightly while rising.
**Let bread sticks rise 30 minutes before baking.
***Note all bread sticks will be cooked 15 to 18 minutes at 350 or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/18019/the-ultimate-breadsticks"},{"id":"17978","title":"Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, flaxseed
water, bottled, generic
sugars, brown
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
beverages, almond milk, unsweetened, shelf stable
vanilla extract
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 dgrees.
In a small bowl, combine the flour, baking soda, and salt.
Whip the ground flax seeds and water until thick and creamy.
In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
Beat at medium speed with a hand dmixer until well blended.
Add flax seed mixture and beat until just combined.
Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
Bake cookies for 10-12 minutes or until set and just beginning to brown.
Do not overbake.
Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/17978/peanut-butter-cookies"},{"id":"17967","title":"Orange Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
orange juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F (165 degrees C).
Stir together the flour and pecans; set aside.
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.
Beat in 1 tablespoon of orange zest, vanilla and orange juice.
Stir in the flour and nuts until well blended.
Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
Bake for 20 to 25 minutes, or until the edges are just starting to brown.
Cool for about 10 minutes, then transfer to wire racks to cool completely.
Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave.
Heat for 1 minute, then stir.
Continue heating and stirring at 20 second intervals until smooth.
Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration.
Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/17967/orange-pecan-cookies"},{"id":"17957","title":"Almond Buttercrunch Candy","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.
Stir constantly until mixture boils, then do not stir or shake.
Heat to 300 to 310F (149 to 154C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Pour onto a large buttered cookie sheet.
Immediately press chocolate chips onto the hot candy.
As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/17957/almond-buttercrunch-candy"},{"id":"17952","title":"Nutty Fingers","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans","directions":"Preheat oven to 300 degrees.
Cream 2 sticks of butter.
Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
Roll into a ball or lengthwise about the size of a finger.
Bake on greased cookie sheet in preheated oven for 20-25 minute.
Cool for 1 minute then roll in powdered sugar.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17952/nutty-fingers"},{"id":"17949","title":"Rice Flour Coconut Cookies","ingredients":"rice flour, white, unenriched
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a medium bowl, mix all the * ingredients together.
Gradually add margarine in and mix them all well.
As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.
Unwrap the dough and cut into your preferred bite size.
It would be nice if you cut it using the cookie cutter.
I don't have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.
Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.
Bake in the preheated oven until firm but not browned, 180F C for about 15 minutes.
All done!
Take a picture and let me know how it turned out.
Hope you'll like it.","url":"https://recipe.bluelayer.org/recipe/17949/rice-flour-coconut-cookies"},{"id":"17937","title":"Chocolate Cake with a Warm Creamy Center, Ice Wine Granite and a Crispy Chocolate Lace Cookie","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic
butter, without salt
sugars, powdered
syrups, corn, light
raspberries, raw
wheat flour, white, all-purpose, unenriched
egg substitute, powder
egg, white, raw, fresh
sugars, granulated
butter, without salt
candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched","directions":"In a small mixing bowl, dissolve the sugar in the water.
Add the ice wine and mix well.
Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours.
The texture of the finished product should look like coarse snow.
When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.
Lace Cookie:
Preheat oven to 350 degrees F.
In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree.
Fold in the flour until incorporated.
Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan.
Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve.
Place on the dessert plate behind the chocolate cake.
Chocolate Cake:
Preheat oven to 350 degrees F.
In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined.
In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir.
When chocolate is melted, add the sugar and egg mixture and stir until incorporated.
Fold in the flour gently until a smooth batter is achieved.
Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter.
Bake for 15 minutes, then let stand for 5 minutes, and turn out.
Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.","url":"https://recipe.bluelayer.org/recipe/17937/chocolate-cake-with-a-warm-creamy-center-ice-wine-granite-and-a-crispy-chocolate-lace-cookie"},{"id":"17935","title":"Baby Buche de Noel Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cream, fluid, heavy whipping
cheese, parmesan, hard
sugars, granulated
cocoa, dry powder, unsweetened
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Make the Cookies In a medium bowl, using an electric mixer at medium speed, beat the butter with the granulated sugar, brown sugar, salt and vanilla until smooth.
Add the flour and cocoa and beat at low speed just until incorporated, then beat in the cream until smooth.
Turn the dough out onto a work surface and roll it into two 16- inch-long ropes.
Wrap the dough in plastic and refrigerate until firm, about 20 minutes.
Make the Cookies Preheat the oven to 400 and line a baking sheet with parchment paper.
Cut the cookie dough into 2-inch logs and arrange them on the baking sheet.
Bake for 20 minutes, until the tops crack lightly and the cookies are firm to the touch.
Transfer the baking sheet to a rack and let the cookies cool completely.
Meanwhile, Make the Frosting In a medium bowl, using an electric mixer at medium speed, beat the softened cream cheese with the confectioners' sugar, cocoa and heavy cream until smooth.
Beat in the melted chocolate.
Meanwhile, Make the Frosting Spread the frosting on each of the cookies in lengthwise strips to resemble the bark of a tree.
Return the cookies to the baking sheet and let stand at room temperature until the frosting firms up, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/17935/baby-buche-de-noel-cookies"},{"id":"17934","title":"Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Cover a large cookie sheet in foil and grease the foil.
Set aside.
Measure out peanuts, butter and baking soda.
Makes the next steps easier.
In a large saucepan, bring corn syrup, sugar, salt and water to a boil.
Stir continuously until mixture is at 290 degrees degrees (a candy thermometer is your best friend here!)
Add in peanuts.
Keep stirring until the thermometer reads 300 degrees .
Remove from heat.
Immediately stir in your previously measured butter and baking soda to the saucepan.
Pour at once to foiled and greased cookie sheet.
Spread by either tilting sheet or using two forks.
Let cool, remove foil from cookie sheet then break into candy pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17934/peanut-brittle"},{"id":"17928","title":"Pistachio Lace Cookies","ingredients":"butter, without salt
nuts, pistachio nuts, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
orange juice, raw
orange juice, raw","directions":"For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes.
Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped, or chop the nuts by hand and mix them with the sugar.
Blend the flour and the pistachio/sugar mixture using an electric mixer.
Add the tepid butter, orange juice and Grand Marnier and mix just until evenly moistened.
The dough will be wet and sticky.
Spread the dough out into a 1-inch wide log on a sheet of plastic wrap.
Using the wrap as an aid, roll the dough up in plastic.
Refrigerate or freeze until firm, for about 6 hours.
(This can be prepared ahead and refrigerated 1 week or wrapped in freezer paper and frozen several months.
Defrost in the refrigerator before continuing with the recipe.)
To bake, preheat the oven to 325 degrees.
Line 2 large baking sheets with parchment paper.
Slice the dough into 1/8-inch-thick coins.
Arrange as many as will fit on the prepared sheets, leaving 2 inches between the cookies.
Dip a fork in water, shake dry and use it to flatten the cookies.
Bake the cookies until well browned, for about 12 minutes, exchanging the position of the baking sheets in the oven halfway.
Let the cookies cool on parchment until firm enough to dislodge with a spatula, for about 5 minutes.
Gently transfer to racks in a single layer.
Arrange and bake the remaining coins in the same manner.
Cool the cookies completely on racks.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/17928/pistachio-lace-cookies"},{"id":"17927","title":"Potatoes Divine","ingredients":"potatoes, raw, skin
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
cheese, gruyere
cheese, parmesan, hard
parsley, fresh","directions":"r>COOKING DAY INSTRUCTIONS:.
Preheat oven to 400 degrees.
Grease 13x9x2 casserole dish.
Put potatoes directly on oven rack and bake for 45-60 minutes or till done.
I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp.
Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth).
Add butter/margarine and milk and mix.
Spread in a prepared pan.
Freeze using foil & plastic wrap method.
SERVING DAY INSTRUCTIONS:.
When casserole is thawed, preheat oven to 500 degrees.
With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand.
Spread evenly over potatoes and sprinkle with Parmesan.
Bake until heated through and topping is golden brown.
Garnish with parsley and serve.","url":"https://recipe.bluelayer.org/recipe/17927/potatoes-divine"},{"id":"17920","title":"All-Natural No-Bake Cookies","ingredients":"honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
oats
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat.
Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.
Drop mixture by spoonful onto waxed paper.
Set aside to cool until firm, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/17920/all-natural-no-bake-cookies"},{"id":"17917","title":"Mini Chocolate or Fruit Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
nuts, walnuts, english
cranberries, dried, sweetened
spices, cinnamon, ground
jams and preserves, apricot
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
Beat butter with cream cheese until smooth.
Add flour, alternately with sour cream ending with flour.
When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
Chop raisins and nuts with sugar and cinnamon in food processor.
Sprinkle filling sparingly over jam or chocolate ganache.
Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
Roll each one beginning with wide end.
Place on cookie sheet point side down.
(otherwise they will unroll while baking).
Sprinkle tops with combined cinnamon and sugar.
Bake 15 to 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/17917/mini-chocolate-or-fruit-rugelach"},{"id":"17901","title":"Low Fat Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
nuts, almonds
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
oil, olive, salad or cooking
spices, cinnamon, ground
spices, ginger, ground
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened
blueberries, raw","directions":"Preheat oven to 375 degrees.
Combine first 4 ingredients in a large bowl.
Combine applesauce, honey, oil, cinnamon, and ginger in a small sauce pan, and cook over medium heat 2 minutes or until honey is melted, stirring occasionally.
Pour applesauce mixture over oat mixture, stirring to coat.
Place mixture in a cookie sheet, and spread out.
Bake for 20 minutes.
Gently stir and bake an additional 15 minutes or until dry and browned.
Cool.
Stir in dried fruit.
Store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/17901/low-fat-granola"},{"id":"17887","title":"Easiest Breadsticks Ever","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large bowl combine warm water, yeast, & sugar.
Let sit until yeast is dissolved.
Add 3 cups flour and stir until smooth.
Add salt and more flour.
Knead until smooth ball.
Let rest 10 minutes.
Roll out on large cookie sheet.
Melt 1 cube of butter with garlic salt and Italian seasonings (as much as you want).
Pour ever top of dough (when it is cooled slightly).
Cut in strips with a pizza cutter (long ways down the middle and then short ways for however thick you want).
Top with Parmesan cheese and bake at 350 degrees for about 25 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/17887/easiest-breadsticks-ever"},{"id":"17858","title":"Tagalongs","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, granulated
salt, table
vanilla extract
candies, semisweet chocolate
butter, without salt","directions":"Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk.
The dough should come together into a soft ball but it will be crumbly.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick.
I found it was easiest doing this in the palm of my hand.
Place on a parchment-lined baking sheet and repeat with remaining dough.
Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.
Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.
(I am still debating as to whether this is a necessary step.
).
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
In a small bowl, whisk together peanut butter, confectioners sugar, salt and vanilla.
When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir.
Heat until it is very, very soft.
Let cool slightly and spoon a generous dome of the filling into each cookies thumbprint.
Alternately you could use a piping bag but I did not find this necessary.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate and butter in a small double boiler until melted.
Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.","url":"https://recipe.bluelayer.org/recipe/17858/tagalongs"},{"id":"17850","title":"Chewy Candy Corn Nutter Bars","ingredients":"butter, without salt
butter, without salt
candies, marshmallows
corn, sweet, white, raw","directions":"Place one row of the Nutter Butters in the food processor and pulse a few times.
Blend until cookies are turned into crumbs.
Break up remaining row of cookies into large chunks.
In a large bowl, melt butter and marshmallows together in the microwave, stirring occasionally.
Once melted, add Nutter Butter crumbs and chunks and stir together.
(This will be thick and a little tough to stir.)
Pour about 3/4 cup candy corn into mixture and stir to combine.
Pour mixture into an 8x8 baking dish that has been sprayed with Bakers Joy.
Top cookie bars with remaining 1/4 cup candy corn.
Let cool completely before cutting into 16 bars.","url":"https://recipe.bluelayer.org/recipe/17850/chewy-candy-corn-nutter-bars"},{"id":"17836","title":"Monster Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
oats
sugars, brown
sugars, granulated
peanut butter, smooth style, without salt","directions":"For mix, combine flour, baking soda and salt, place in a 5-cup jar with a tight-fitting lid.
Top with layers of candy and oats.
Mix sugars: add to jar.
Top with chips, Cover; give with recipe card as below.
Simply cut and paste to a word program with a really nice Christmas or Holiday Picture, print on a 4x6 card or card stock, punch hole in upper corner of card, and thread thin ribbon through hole, tying it around the neck of the jar.
Cookies:.
1 jar cookie mix.
3/4 cup butter, softened.
2 large egg, beaten.
1 tsp vanilla.
Empty Cookie Mix into large bowl, breaking up brown sugar if clumped.
Work in butter with rubber spatula.
Add eggs and vanilla, stir until well blended.
Drop heaping teaspoonfuls of mixture 2 inches apart on ungreased baking sheets.
Bake 12 minutes or until golden brown.
Cool on sheet on wire rack 2 minutes before removing from sheet to rack to cool completely.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/17836/monster-cookie-mix"},{"id":"17819","title":"Currant Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
currants, zante, dried
nuts, walnuts, english","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
Add enough rice milk to hold the dough together, working it together with your hands.
Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
Form the dough into a ball, then roll out to a thickness of about 1/4 inch.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up any leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the scones over medium heat or until golden brown on both sides.
Cool on a rack and serve warm.
Per scone:
Calories: 204
Total fat: 7g
Protein: 4g
Fiber: 7g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 120mg","url":"https://recipe.bluelayer.org/recipe/17819/currant-griddle-scones"},{"id":"17816","title":"Raspberrry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
raspberries, raw
jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.
Mix until blended.
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
Bake at 350F (180C) for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
Set aside to cool.
Beat together the cream cheese, sugar and vanilla until light and fluffy.
In a separate bowl, beat the cream until it is stiff.
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
Pour into prepared crust.
Stir together the raspberries and melted jam until fruit is evenly coated.
Gently spread raspberries over cream mixture.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/17816/raspberrry-and-chocolate-pie"},{"id":"17815","title":"Reeses PB Cookie Dough Dip","ingredients":"sugars, brown
butter, without salt
peanut butter, smooth style, without salt
vanilla extract
cheese, parmesan, hard
sugars, powdered
mini semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"In a small saucepan over medium heat, add brown sugar and butter.
Whisk until completely combined and butter is melted.
Bring to a boil, remove from heat.
Whisk in the peanut butter and vanilla extract.
Set aside to cool to near room temperature.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy, about 3-4 minutes.
On low, add in the cooled brown sugar mixture.
Mix until combined.
Fold in mini chocolate chips and mini Reeses cups.
Serve immediately or store in refrigerator until ready to serve.
Enjoy with pretzels, animal crackers and graham sticks.","url":"https://recipe.bluelayer.org/recipe/17815/reeses-pb-cookie-dough-dip"},{"id":"17809","title":"Cheese Cookies","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne","directions":"Mix cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed Roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet Bake at 350F for 15 minutes.
Cool on racks.
Store in fridge or freeze.
reheat in 400F for 5-7 minutes.
If frozen defrost in fridge before reheating.","url":"https://recipe.bluelayer.org/recipe/17809/cheese-cookies"},{"id":"17772","title":"Pumpkin Walnut Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
nuts, walnuts, english
cream, whipped, cream topping, pressurized
pumpkin, raw
honey","directions":"Heat the oven to 375F.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger.
Use your fingertips or a pastry blender to work in the butter.
Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
In a smaller bowl, whisk together the cream, pumpkin, and honey.
Make a well in the dry ingredients and pour the liquid into it.
Stir briskly until the dough pulls together, then let it sit for 3 minutes.
Flour your hands and your work surface.
Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them.
Repeat this process until you've used all the dough.
Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes.
Transfer them to a wire rack to cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17772/pumpkin-walnut-biscuits"},{"id":"17760","title":"Healthy No Bake Almond Cookies","ingredients":"nuts, almonds
dates, deglet noor
nuts, almonds
vanilla extract
salt, table
chocolate, dark, 70-85% cacao solids","directions":"Place the almonds in a food processor or mini chopper and pulse until it resembles coarse meal.
Add the dates, almond butter, vanilla and salt.
Pulse for a couple minutes until it forms a dough.
Stir in cacao nibs, if using.
You can use your hands to knead in the cacao nibs as the dough is thick.
Shape about 1 tablespoon of dough into a round cookie shape and place on parchment paper.
Enjoy right away or place the cookies into the fridge for storage.","url":"https://recipe.bluelayer.org/recipe/17760/healthy-no-bake-almond-cookies"},{"id":"17756","title":"Italian Wedding Cookies III","ingredients":"butter, without salt
sugars, granulated
salt, table
nuts, almonds
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt.
Beat until light and fluffy.
Add almonds and vanilla.
Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie.
Place on ungreased cookie sheets, and bake for 15-20 min.
Do not brown.
Cool slightly, then roll in the extra confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/17756/italian-wedding-cookies-iii"},{"id":"17755","title":"Master Chef Double Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 160C (325 F degree)
Line 2 large baking trays with parchment paper or coated with cooking spray.
Mix together the flour, chocolate bits, oats, coconut, sugars and cocoa powder in a large bowl.
Whisk the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.
Add the bicarbonate of soda.
Add to the oat mixture and stir until well mixed.
Roll level tablespoonfuls of the mixture into balls and place, about 2 inches apart, on the prepared baking sheets.
Flatten until about 1/4 inch thick.
Bake and rotate the sheets to upper and lower oven shelves halfway through cooking, for 15 minutes or until crisp.
S
Set aside for 10 minutes to cool
Transfer to a wire rack to cool completely.
Put the dark chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted.
Spoon into a small sealable plastic bag.
Seal and cut the corner from the bag to make a small hole.
Drizzle the chocolate over the top of the biscuits.
Set aside for 5 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/17755/master-chef-double-chocolate-cookies"},{"id":"17747","title":"Parmesan Potatoes","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
salt, table
chives, raw
butter, without salt","directions":"Preheat oven to 400.
Put grated potatoes into large bowl and gently sir with remaining ingredients.
Use an ice cream scoop to place potatoes on greased cookie sheet.
Bake for 25-30 minutes until nicely browned on top.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/17747/parmesan-potatoes"},{"id":"17741","title":"Simple Spiced Pecans","ingredients":"nuts, pecans
sugars, granulated
salt, table
spices, pepper, red or cayenne
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Spread: pecans on ungreased cookie sheet.
Bake 5-6 minutes just until begin to smell.
Cool.
Set aside.
Toss: the sugar, salt, and cayenne in small bowl.
Set aside.
Combine in large saucepan: oil, honey, and water.
Heat to boil, stirring constantly.
Add nuts, reduce heat.
Stir 3-5 minutes until liquid is evaporated.
Toss with sugar mixture, quickly coating evenly.
Spread on cookie sheet to cool completely.","url":"https://recipe.bluelayer.org/recipe/17741/simple-spiced-pecans"},{"id":"17738","title":"Hard Tacks","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees (175 C.).
Mix all ingredients together.
Spread small dallops onto a cookies sheet.
Bake for 5 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/17738/hard-tacks"},{"id":"17718","title":"Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
sugars, powdered
nuts, walnuts, english
syrups, corn, light
cocoa, dry powder, unsweetened
alcoholic beverage, distilled, rum, 80 proof","directions":"Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
Mix well.
Form into 1 inch balls.
Roll balls in reserved walnuts.
Set aside to air dry for about an hour.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17718/rum-balls"},{"id":"17701","title":"Quick Oatmeal Raisin Bowl","ingredients":"butter, without salt
sugars, brown
oats
raisins, seeded
vanilla extract","directions":"Add brown sugar to butter and stir to disolve.
Add oats, raisins and vanilla.
Microwave for 20 seconds.
Tastes like a warm oatmeal raisin cookie!","url":"https://recipe.bluelayer.org/recipe/17701/quick-oatmeal-raisin-bowl"},{"id":"17691","title":"Butter Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda","directions":"Soften the butter with beaters.
Mix the all-purpose flour,sugar, and baking soda, in with the softened butter.
Spray your baking pan with Pam or cover it with butter.
Fill up an ice cream scoop; put it on the cookie tray; flatten down a little bit with your hand.
Bake the cookies for at least 8 to 10 minutes.
Note: Another way to find out if your cookies are done is by taking a spatula and lifting the cookie up; if it is golden over the bottom it is done.","url":"https://recipe.bluelayer.org/recipe/17691/butter-cookies"},{"id":"17683","title":"Rum-Raisin Shortbreads","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants, cover and let stand at room temperature overnight.
Drain, reserving 2 tablespoons rum.
Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum, and beat until combined.
Reduce speed to low.
Add flour, coconut and salt and beat for 3 minutes.
Stir in currants by hand.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F Remove parchment.
Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment.
Bake until pale golden, about 20 minutes.
Let cool.
Cookies can be stored in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/17683/rum-raisin-shortbreads"},{"id":"17659","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees F.
Mix all ingredients together until just blended.
Line a 9\" X 9\" baking pan with foil.
Spray lightly with non-stick spray.
Press dough into pan.
Poke with a fork or drag fork across the top to make a pattern.
Bake for 35-40 minutes.
Remove BEFORE cookie gets browned.
It will continue to cook a bit after removal.
Carefully remove from the pan by lifting the foil right out of the pan.
On a flat surface, cut the cookie into small bites sized pieces while it is still hot.
If you wait too long, the cookie will only crumble.","url":"https://recipe.bluelayer.org/recipe/17659/scottish-shortbread"},{"id":"17646","title":"Awesome Gingerbread Cookies","ingredients":"sugars, granulated
molasses
water, bottled, generic
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"In a large heavy-bottom saucepan, heat sugar, molasses, water, ginger, cinnamon, and cloves.
Bring to a boil and stir until the sugar dissolves.
Remove from heat and stir in butter until melted.
Cool for 15 minutes.
In a large bowl, whisk together the flour, baking soda, and salt.
Pour flour mixture into cooled molasses mixture; stir until combined.
Place dough in a gallon-size zipper storage bag; refrigerate overnight (or up to a week).
Preheat oven to 350 degrees F. Roll dough between two layers of wax paper or parchment until dough is 1/4-inch thick.
Cut desired shapes using cutters that have been dipped in flour.
Place shapes on parchment or silpat lined sheet pans; bake 810 minutes for small to medium cookies (12 minutes or more for very large cookies).
When cookies are cool enough to handle without distorting, transfer to a cooling rack to cool completely.
Note: Cookie dough can be stored in the fridge for up to a week before baking.
To make cookie dough even further in advance, freeze well wrapped in plastic.
Thaw wrapped cookie dough overnight in the fridge before rolling and baking.
Recipe adapted from The Pastry Queen.","url":"https://recipe.bluelayer.org/recipe/17646/awesome-gingerbread-cookies"},{"id":"17635","title":"Clodhoppers","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
butter, without salt","directions":"Put the wafers in butter to melt wafers in microwave 1 minute or until melted.
Mix the nuts and cereal into melted wafers.
Spread on waxed paper lined cookie sheet.
Let cool in the refrigerator.
Lift waxed paper and break the mixture into pieces.
I often use peanuts instead of cashews.","url":"https://recipe.bluelayer.org/recipe/17635/clodhoppers"},{"id":"17632","title":"Baked Tortilla Chips","ingredients":"corn, sweet, white, raw
oil, olive, salad or cooking
lime juice, raw
spices, cumin seed
spices, chili powder
salt, table","directions":"Preheat oven to 350.
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice.
Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder, and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes.
Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
Serve with salsa, guacamole, or garnishes.","url":"https://recipe.bluelayer.org/recipe/17632/baked-tortilla-chips"},{"id":"17602","title":"Healthy No Bake Chocolate Drops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
honey
vanilla extract
peanut butter, smooth style, without salt
oats
oat bran, raw
wheat germ, crude
seeds, flaxseed","directions":"1) Combine milk, cocoa powder and honey in medium sized pot.
2) Slowly warm over medium heat until well combined and smooth.
3) Remove from heat, stir in peanut butter and stir until peanut butter has melted, add vanilla.
4) Stir in oats and grains.
5) immediately drop onto cookie pan lined with wax or parchment paper.
6) chill until set.","url":"https://recipe.bluelayer.org/recipe/17602/healthy-no-bake-chocolate-drops"},{"id":"17599","title":"Cream Cheese Frosting Recipe","ingredients":"cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
Use to top cookies, cupcakes, or cakes.","url":"https://recipe.bluelayer.org/recipe/17599/cream-cheese-frosting-recipe"},{"id":"17581","title":"Curried Rice","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
cranberries, dried, sweetened
grapes, red or green (european type, such as thompson seedless), raw
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking
honey
lemon juice, raw
spices, curry powder
salt, table","directions":"Toast sliced almonds on a cookie sheet for 6 minutes at 325F.
Cook 2 cups of brown rice as directed.
Once the rice is done, add the rest of the ingredients into the pot and combine.
Adjust curry powder amount, if necessary.
Stir in toasted almonds.
Serve and enjoy !
!","url":"https://recipe.bluelayer.org/recipe/17581/curried-rice"},{"id":"17580","title":"The Inn at Jackson's Orange Snowball Cookies","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
wheat flour, white, all-purpose, unenriched
orange juice, raw
orange juice, raw
sugars, granulated","directions":"Using an electric mixer on medium-high speed, beat the butter in a large mixing bowl for 30 seconds; add the icing sugar and beat until combined, scraping the sides of the bowl occasionally.
Beat in the orange juice until combined.
Beat in as much of the flour as you can with the mixer.
With a wooden spoon, stir in 1 tbsp of the orange peel, plus the remaining flour.
Shape the dough into 1-1/4-inch balls.
Roll each one in granulated sugar.
Place the balls 2 inches apart on an ungreased cookie sheet.
Bake in a preheated 325F oven for 15 minutes, or until the bottoms are lightly browned.
Cool on cookie sheet for 5 minutes.
Meanwhile, in a food processor or blender, blend together the 3/4 cup of granulated sugar and the remaining 2 tsp orange peel.
Roll the warm, baked cookies in this mixture.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/17580/the-inn-at-jacksons-orange-snowball-cookies"},{"id":"17551","title":"Tibetan Momos (Non-Vegetarian)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)","directions":"For dough: mix water and flour with a wooden spoon.
when well mixed, knead until it becomes a firm, elastic dough, quite flexible.
VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT.
For filling: mix beef, bouillon, and soy sauce with hands until well combined.
set aside.
Turn out dough onto floured surface and roll out slightly thinner than a floppy disk.
Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4\" cookie cutter if you like.
Cut out a circle of dough, and place 1Tblsp.
of meat filling into circle.
Fold in half lengthwise, and seal.
(You may do different pinches and folds to make it look prettier if you like).
Repeat with rest of momo's.
(cover with a damp cloth so they dont dry out before steaming.)
To steam, you can use either a steamer or a skillet .
If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal.
fill with enough water to steam dumplings.
If using steamer, lightly oil before steaming.
Steam for 10 minutes.
ENJOY!
^_^.","url":"https://recipe.bluelayer.org/recipe/17551/tibetan-momos-non-vegetarian"},{"id":"17538","title":"Scotch Shortbread (Cookies)","ingredients":"butter, without salt
sugars, brown
wheat flour, white, cake, enriched","directions":"Beat butter and brown sugar together until light and fluffy.
Mix in flour.
Wrap dough and chill for about 1 hour, or until firm enough to roll out.
Preheat oven to 325.
Roll dough out on lightly floured board.
Cut out cookies.
Place on ungreased baking sheets.
Bake for about 20 minutes, or until lightly browned at edges.","url":"https://recipe.bluelayer.org/recipe/17538/scotch-shortbread-cookies"},{"id":"17536","title":"Sesame Coconut Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried
nuts, pecans","directions":"Preheat oven to 300.
Line baking sheets with Silpats (French nonstick baking mats).
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add flour a half cup at a time, mixing on low speed until well combined.
Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
Divide dough into thirds.
Roll into logs about 1 1/2 inches in diameter.
Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
Using a sharp knife, cut logs into 1/4-inch-thick slices.
Transfer to prepared baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 20 to 30 minutes.
Transfer sheets to a wire rack to cool.
Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/17536/sesame-coconut-cookies"},{"id":"17530","title":"Apricot Oat Nut Snack Mix Recipe","ingredients":"oats
oat bran, raw
spices, cinnamon, ground
spices, nutmeg, ground
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
oil, olive, salad or cooking
honey
apricots, dried, sulfured, uncooked
raisins, seeded","directions":"Preheat oven to 325.
In a large bowl, combine rolled oats, bran, cinnamon, nutmeg, walnuts, almonds and sunflower seeds; toss well.
Drizzle oil over mix and toss unti coated.
Drizzle melted honey over mix and continue tossing till coated.
(Mix should be clumpy).
Divide mix onto two cookie sheets, spreading proportionately.
In top third of oven, bake 20 min.
Remove from oven, stir with wooden spoon, mixing thoroughly.
Continue to bake 30 min more, stirring every 10 min.
Return snack mix to bowl, add in dry fruits.
Toss gently and cold.
Can be stored for 2 weeks in airtight containers or possibly frzn up to 2 months.
Makes 20 servings.","url":"https://recipe.bluelayer.org/recipe/17530/apricot-oat-nut-snack-mix-recipe"},{"id":"17527","title":"Stuffed Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
spices, garlic powder
shallots, raw
cheese, parmesan, hard","directions":"Remove stems from mushrooms (save the stems).
Melt butter and add 1/4 teaspoon garlic salt.
Stir to dissolve.
Dip stemmed mushroom caps into butter mixture, taking care to not get butter into the stem reservoir.
Place on a cookie sheet and set aside.
Finely mince mushroom stems and shallots.
Add to a mixing bowl with remaining 1/4 teaspoon garlic salt.
Using a fork, mix with softened cream cheese.
Spoon cream cheese mixture into prepared mushrooms caps.
Broil until tops are golden brown.
Note: can be prepared a day ahead and stored covered in the refrigerator until ready to cook.","url":"https://recipe.bluelayer.org/recipe/17527/stuffed-mushrooms"},{"id":"17514","title":"Chocolate Snaps","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,","directions":"Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
Remove from heat; add flour and ground hazelnuts and mix well.
Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
Cool to room temperature on a wire rack.
Melt dark chocolate.
Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
Store in an airtight container in a cool place for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/17514/chocolate-snaps"},{"id":"17510","title":"Agave Oatmeal Raisin Flax Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sweetener, syrup, agave
seeds, flaxseed
water, bottled, generic
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
oats
vanilla extract
spices, cinnamon, ground
leavening agents, baking soda
salt, table
raisins, seeded","directions":"Preheat the oven to 325F.
Mix together the margarine and agave nectar.
In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water.
Add to margarine/agave.
Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
Mix in oats then raisins on low.
Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly.
Cookies do not spread much so you can bake them rather close together.
Bake for 12-14 minutes until the edges are slightly browned.","url":"https://recipe.bluelayer.org/recipe/17510/agave-oatmeal-raisin-flax-cookies"},{"id":"17506","title":"Cheddar Cheese Cookies","ingredients":"butter, without salt
spices, oregano, dried
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder
onions, raw
wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"melt butter with the first 7 ingredients.
take off of heat, and stir in the flour.
Pour into a medium sized bowl.
Mix in cheese.
Add as much milk to form a log.
Refrigerate for 30 minutes.
Cut log into cookie sized circles, and place on greased cookie sheet.
Bake in a 400 degree oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/17506/cheddar-cheese-cookies"},{"id":"17481","title":"Chocolate Nests","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate.
Mix melted chocolate with cereal and raisins.
Place on a cookie sheet and refridgerate.
Leave to set for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/17481/chocolate-nests"},{"id":"17477","title":"Adaptation of Vegan Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
molasses
pumpkin, raw
oil, olive, salad or cooking
seeds, flaxseed
syrup, maple, canadian
nuts, walnuts, english","directions":"Preheat the oven to 350F.
Mix the dry ingredients.
Mix the wet ingredients.
Mix the wet with the dry.
Fold in the walnuts.
(Add other nuts, almonds, raisins, candied ginger, dates, etc.
if desired.
).
Form 1.5\" balls and flatten onto an ungreased cookie sheet.
Bake for at least 15 min, until crisp.
These will not be very sweet, but should still taste nice.","url":"https://recipe.bluelayer.org/recipe/17477/adaptation-of-vegan-pumpkin-cookies"},{"id":"17456","title":"Samoas","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.
Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17456/samoas"},{"id":"17455","title":"Toffee Delight","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pecans","directions":"Melt margarine in heavy pan, adding sugar, corn syrup, and water.
Insert candy thermometer and cook, stirring often, until mixture reaches the hard crack stage.
(300*).
Pour into a buttered cookie sheet and cool completely.
Melt chocolate bar and spread over top of toffee.and then sprinkle with pecans.
Chill until hard and break into peices.","url":"https://recipe.bluelayer.org/recipe/17455/toffee-delight"},{"id":"17451","title":"Yummy Gluten Free Peanut Butter Cookies","ingredients":"peanut butter, smooth style, without salt
honey
vanilla extract
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Stir peanut butter, honey and vanilla together.
Mix rice and barley flour together and stir into mixture.
Roll into small balls.
On an oiled cookie sheet, flatten the balls out fairly thin.
Bake 7 to 8 minutes at 350F (180C).
Let cool on the cookie sheet before removing.
Makes 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/17451/yummy-gluten-free-peanut-butter-cookies"},{"id":"17419","title":"Basic Granola","ingredients":"sugars, brown
honey
oil, olive, salad or cooking
oats
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 250 degrees F.
Combine brown sugar, honey, and vegetable oil in a small skillet.
Heat on medium, stirring often, until the sugar is completely dissolved but the mixture is not yet bubbling.
This will take about 34 minutes.
Place the oats in a mixing bowl.
Pour brown sugar and honey mixture over top of the oats and add cinnamon and salt.
Mix until all oats are lightly coated with the brown sugar and honey mixture and everything is combined.
Spray cookie sheet with cooking spray and spread granola mixture over the sheet evenly.
Bake granola for 1 hour, mixing every 1520 minutes.
Let granola cool completely before breaking into pieces.
Store in an airtight container.
I sometimes add raisins to my granola once it is cooled.
You can really add any of your favorite dried fruits after the granola is baked and cooled!
If you want to add nuts and/or seeds, I would replace some of the oats with whatever you want to add and bake it as normal.","url":"https://recipe.bluelayer.org/recipe/17419/basic-granola"},{"id":"17397","title":"Chocolate-Coconut Cookies","ingredients":"milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
vanilla extract
salt, table","directions":"In top of double boiler over simmering water, heat milk and chocolate until chocolate melts.
Remove from heat; stir in remaining ingredients.
Drop by level teaspoonfuls 1 1/2 inches apart on heavily greased cookie sheets.
Bake in preheated 300F (150C).
oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.","url":"https://recipe.bluelayer.org/recipe/17397/chocolate-coconut-cookies"},{"id":"17395","title":"Chocolate Crunch Cake (No Bake)","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, canned, condensed, sweetened
martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Line a cake tin with clingfilm/greaseproof paper.
I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
Add the broken biscuits and mix well.
Pour the mixture into the cake tin and press it well into the corners.
Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).","url":"https://recipe.bluelayer.org/recipe/17395/chocolate-crunch-cake-no-bake"},{"id":"17390","title":"Farmhouse Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450.
In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
Cut butter into pieces, then cut into flour mixture.
Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
Using a fork, stir, starting at the outside of the bowl and blending inward.
Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
With a rolling pin, roll dough out to about 1/2 inch thick.
Cut with a biscuit cutter or round cookie cutter.
Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/17390/farmhouse-buttermilk-biscuits"},{"id":"17388","title":"Chocolate Toffee Crunch Cookie","ingredients":"cookies, vanilla wafers, lower fat
sugars, brown
butter, without salt
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Cookie base: Preheat oven to 350F In bowl combine wafer crumbs and brown sugar, stir in melted butter.
Press into 13 X9 baking pan.
Bake for 8 minutes.
Toffee layer: In saucepan , combine butter and brown sugar.
Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute.
Pour immeadiately over baked base.
Bake for 10 minutes.
Let stand 2 minutes.
Sprinkle Nestle Toll House semi-sweet morsels on top.
Let stand 2-3 minutes till morsels are shiny and soft; spread evenly.
Sprinkle with chopped nuts.
Chill and either break into pieces or cut into squares.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/17388/chocolate-toffee-crunch-cookie"},{"id":"17385","title":"Mayonnaise Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular","directions":"Measure out 2 cups flour and remove 4 teaspoons.
Add remaining ingredients and stir until just combined.
Drop by spoonfuls on to a greased cookie sheet.
Bake at 400F for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/17385/mayonnaise-biscuits"},{"id":"17379","title":"Baked Pineapple Casserole Recipe","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
cookies, graham crackers, plain or honey, lowfat","directions":"Preheat oven to 375 F. Mix sugar, flour and cinnamon.
Add in the pineapple and 3/4 of the cheese, coating it well.
Pour into a buttered 9x13\" pan.
Sprinkle the remaining cheese on top of the casserole.
Mix the margarine with the crackers; cover the top of the casserole.
Bake for 45 min.","url":"https://recipe.bluelayer.org/recipe/17379/baked-pineapple-casserole-recipe"},{"id":"17361","title":"Fabulously Low Calorie, Still Delicious Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
sugars, granulated
sugars, brown
cornstarch
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 350F for 6-10 minutes until lightly golden brown.","url":"https://recipe.bluelayer.org/recipe/17361/fabulously-low-calorie-still-delicious-chocolate-chip-cookies"},{"id":"17355","title":"Eggless Ginger Crinkles","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
sugars, brown
butter, without salt
molasses
sugars, granulated","directions":"Stir the first 5 ingrendients together in a large bowl.
Beat the wet ingredients in a seperate bowl.
Mix the two together and stir well.
Form into 1 inch balls (about the size of a large cherry).
Roll in the granulated sugar and place 2 inches apart in an ungreased cookie tray.
Bake at 375 oF (180oC) for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/17355/eggless-ginger-crinkles"},{"id":"17345","title":"Snowballs","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
nuts, hazelnuts or filberts","directions":"In a large bowl, cream butter and 3/4 cup confectioners sugar until light and fluffy.
Blend in orange peel and extracts.
Combine flour and salt; gradually add to creamed mixture and mix well.
Stir in nuts.
Shape into 3/4-inch balls.
Place 1-inch apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until bottoms are lightly browned.
Remove to wire racks to cool completely.
Place remaining confectioners sugar in a large resealable plastic bag.
Add cookies a few at a time and shake to coat.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17345/snowballs"},{"id":"17344","title":"Peanut Butter Potato Cookies #5FIX","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, brown
vanilla extract
potatoes, raw, skin","directions":"Cook potatoes according to directions on package.
Place in refrigerator to cool while preparing the remaining ingredients.
Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan.
Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter.
Fold in cooled mashed potatoes until just blended.
Place in refrigerator and chill dough for 30 minutes.
Dough should be firm but pliable at this point.
Remove chilled dough and preheat oven to 375 degrees.
Roll dough into small balls and place on greased cookie sheets.
Press cookies flat with a fork.
Bake at 375 for 8-10 minutes until golden brown.
Cool for about 5 minutes before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/17344/peanut-butter-potato-cookies-5fix"},{"id":"17327","title":"Storybook Peanut Butter Drops","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
honey
candies, marshmallows","directions":"Melt almond bark in microwaveable safe bowl.
(times will vary based on microwave used).
Stir.
Stir in peanut butter.
Stir in honey graham cereal.
Stir in marshmallows, till coated thoroughly.
Drop on waxed paper lined cookie sheets using a small spoon.
Cool till firm.
Cover and store.
Makes about 6 dozen candies.
Note: Can also be made on stove top.
Chilling candies in fridge shortens prep time.","url":"https://recipe.bluelayer.org/recipe/17327/storybook-peanut-butter-drops"},{"id":"17291","title":"Sugar-Free No-Bake Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/17291/sugar-free-no-bake-cookies"},{"id":"17270","title":"Mamas Fresh out of the Oven Granola","ingredients":"oats
spices, cinnamon, ground
salt, table
honey","directions":"Rules: You can add whatever nuts, berries, spices you like always try, try, try.
But I like my granola just plain ol oats and honey so thats the recipe you are getting here.
But again, just add what sounds good and go for it.
Preheat oven to 325F.
In a large bowl pour your rolled oats, cinnamon, salt, (any nuts or berries) and mix together.
Then add in honey and mix together making sure to coat all the oats.
On a thin cookie sheet pour your granola mixture and spread out so that it is a nice level surface.
Put cookie sheet in oven for 20-30 minutes.
The longer it cooks the crunchier it will be, but keep a close eye on it after the 20 minute mark because you dont want it to burn.
Pull cookie sheet out and serve over vanilla ice cream while its still warm or wait for it to cool and put it in a container for future granola enjoyment.","url":"https://recipe.bluelayer.org/recipe/17270/mamas-fresh-out-of-the-oven-granola"},{"id":"17230","title":"Diane's Sugared Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Preheat oven to 300 degrees F. In a medium size pot over medium heat, combine the sugar and water and dissolve.
Add the peanuts and continue cooking, stirring frequently until peanuts are completely sugar coated and the sugar is crystallized and there is no syrup left.
Pour mixture onto an ungreased cookie sheet, spreading and separating the peanuts as much as possible.
Bake until the peanuts are golden, about 12 to 15 minutes, stirring at 5 minute intervals.","url":"https://recipe.bluelayer.org/recipe/17230/dianes-sugared-peanuts"},{"id":"17203","title":"Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Pre heat oven to 180c.
Weigh butter and sugar and beat together until creamy
Beat in golden syrup.
mix in half the flour
Stir in chocolate chips
Mix in remaining flour
Work dough together with your hands then divide into 14 balls.
Place well apart on baking sheet dont flatten *.
Cook for 12 minutes
Cool on the tray first then on a wire rack.
Variations:.
plain chocolate chip and orange zest.
white chocolate chip and raspberries.
chocolate chips and nuts.
raisins.
* At this stage you canopen freeze them, then cook from frozen for 14 minutes.","url":"https://recipe.bluelayer.org/recipe/17203/chocolate-chip-cookies"},{"id":"17198","title":"Soft Cat Treats for a Cat - Savory Cheese Treats","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
cheese, parmesan, hard
yogurt, greek, plain, nonfat
cornmeal, degermed, unenriched, yellow","directions":"Preheat the oven to 350 degrees (175 C.).
Combine cheeses and yogurt.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one inch sized pieces and place on greased cookie sheet.
Bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/17198/soft-cat-treats-for-a-cat-savory-cheese-treats"},{"id":"17181","title":"Cardamom Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
spices, cinnamon, ground
salt, table
sugars, powdered
nuts, pecans
butter, without salt
vanilla extract","directions":"Arrange racks in lower and upper thirds of oven; preheat to 350F.
Line 2 baking sheets with parchment paper.
Whisk first 4 ingredients in a medium bowl.
Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms.
Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2-3 minutes.
Add nut mixture; beat to blend.
Add dry ingredients; blend well (dough will be moist but still crumbly).
Transfer to a work surface; knead to form a ball, about 4 turns.
Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2\"-long log.
Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly).
Repeat with remaining dough, spacing about 1\" apart on prepared sheets.
Bake, rotating sheets halfway through baking, until bottoms are golden, 12-15 minutes.
Sift remaining 1 cup powdered sugar into a shallow wide bowl.
Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat.
Transfer to a wire rack to let cool.
Roll or dust cooled cookies with powdered sugar.
DO AHEAD: Can be made 5 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/17181/cardamom-crescents"},{"id":"17174","title":"Animal Crackers Recipe","ingredients":"oats
honey
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Don't grease cookie sheet.
Grind 1/2 c. oatmeal in blender till fine.
Add in honey, salt, flour and soda.
Cut in butter.
Add in buttermilk.
Roll very thin, cut with animal cookie cutters.
Bake at 400 degrees till brown (10 to 12 min).
Bake leftover pcs too.","url":"https://recipe.bluelayer.org/recipe/17174/animal-crackers-recipe"},{"id":"17136","title":"Cookie Tree Ornaments","ingredients":"butter, without salt
sugars, granulated
molasses
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda","directions":"Preheat oven to 375 degrees
Prepare 2 cookie sheets.
Beat the butter with the sugar and molasses until creamy.
Beat in the heavy cream.
Sift the flour with the spices and baking soda and then beat into the butter mixture.
Chill the dough for at least 2 hours.
Flour a pastry board or work surface and roll out the dough to 1/8-inch thickness for thin delicate cookies, or to 1/4-inch thickness for sturdy cookies to hang on the tree.
Cut out different shapes with 2-inch cookie cutters.
Make a small hole near the top of each cookie for hanging it from the tree with thread or ribbon.
Gather scraps of dough into a ball, chill and re-roll.
Transfer cookies to the sheets and bake them for 15 minutes for thin ones and 20 minutes for thicker ones.
Cool on a cookie rack.
Decorate the cookies with colored confectioners sugar paste, or multi-hued candies and sugar sprinkles.
If you do not use them immediately, store in airtight tins.","url":"https://recipe.bluelayer.org/recipe/17136/cookie-tree-ornaments"},{"id":"17120","title":"Nut Butter Bites","ingredients":"nuts, cashew nuts, raw
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a jelly roll pan with wax paper.
Mix all ingredients together in a bowl.
Wet or lightly spray your hands with cooking spray to prevent sticking, and roll the mixture into 1-inch balls (I use a cookie scoop).
Place them on the wax paper.
Freeze for at least 3 hours (or overnight) and enjoy!
Store in the freezer.","url":"https://recipe.bluelayer.org/recipe/17120/nut-butter-bites"},{"id":"17118","title":"Wonderful Oatmeal Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
oats","directions":"Combine all ingredients except oats in a medium size bowl.
Cut in the margarine until it looks like crumbly pie dough.
Add oats,work in with hands and roll into small balls,place on baking sheet about 1 inch apart (they do spread) and flaten them a little.
Bake at 350 for 15 minutes or until very lightly browned.
They come out thin and crispy.","url":"https://recipe.bluelayer.org/recipe/17118/wonderful-oatmeal-cookies"},{"id":"17035","title":"Cookie Mix in a Jar VI","ingredients":"sugars, brown
sugars, granulated
cocoa, dry powder, unsweetened
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix together the flour, baking soda and baking powder and salt.
Set aside.
Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit.
NOTE: Wipe down the inside of the jar after you add the cocoa powder.
Instructions to attach to jar: Chunky Chocolate Cookies 1.
Empty jar of cookie mix into a large mixing bowl.
Use your hands to thoroughly blend mix.
Add 3/4 cup butter or margarine softened at room temp.
DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
Mix until completely blended.
The dough is sticky.
you will need to finish mixing with your hands.
Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets.
DO NOT USE WAXED PAPER.
Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes .
Cool 5 minutes on baking sheet.
Remove to racks to finish cooling.
Makes 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/17035/cookie-mix-in-a-jar-vi"},{"id":"17030","title":"Pomegranate Molasses and Pine Nut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
molasses
vanilla extract
nuts, pine nuts, dried","directions":"Preheat oven to 375F.
Sift together flour, baking soda and salt.
Set aside.
In the work bowl of a stand mixer, using the paddle, cream sugar into butter.
Add the pomegranate molasses and vanilla and beat until combined.
Add the dry mixture by thirds, beating on medium speed, until just barely combined.
Fold in the pine nuts by hand with a rubber spatula.
Line 2 cookie sheets with parchment or Silpats.
Drop batter by tablespoonfuls, 2\" apart.
Bake in preheated oven 10 minutes or until golden.
Cool 5 minutes on the sheets, then transfer to a rack until completely cool.
Store in an airtight container up to 1 week.
Enjoy with ice-cold milk.","url":"https://recipe.bluelayer.org/recipe/17030/pomegranate-molasses-and-pine-nut-cookies"},{"id":"17023","title":"Rogene's Almond Roca","ingredients":"sugars, granulated
nuts, almonds
butter, without salt
syrups, corn, light","directions":"Bring to a boil 10 minutes or until mixture
starts to turn a semi-dark color.
Pour on greased cookie sheet and let cool.
When cool break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/17023/rogenes-almond-roca"},{"id":"17021","title":"Rolled Oat Cookies","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"In a mixing bowl, cream butter and sugar.
Add water and vanilla, mix well.
Combine dry ingredients, add to creamed mixture and mix well.
Chill for 30 min.
Shape into two 1 1/2 inch rolls, wrap tightly in waxed paper.
Chill for 2 hours or until firm.
Cut into 1/2 inch slices and place 2 inches apart on greased baking sheets.
Bake at 375F (190C).
for 12 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/17021/rolled-oat-cookies"},{"id":"16989","title":"Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, chili powder
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"moisten pumpkin seeds with juice, mix sugar with spices
stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
bake at 350f for 6 min, stirring once in the middle.
cool well on sheet than break up into small clusters.","url":"https://recipe.bluelayer.org/recipe/16989/candied-pumpkin-seeds"},{"id":"16972","title":"Coffee-Toffee Ice Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
butter, without salt
candies, white chocolate
ice creams, vanilla
cream, whipped, cream topping, pressurized
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 325 degrees.
Butter 9-inch tart pan with removable bottom.
Mix cookie crumbs and cinnamon in medium bowl.
Add melted butter and stir until crumbs are very moistened.
Press crumb mixture onto bottom and up sides of prepared pan.
Bake until crust is set about 9 minutes.
Cool completely.
Sprinkle 2 tablespoons chopped toffee over cooled crust.
Spread ice cream evenly in crust.
Freeze for at least 4 hours or until firm.
Combine cream and butter in a medium saucepan.
Bring to simmer.
Remove from heat and add white chocolate; let stand 1 minute.
Stir until chocolate is melted and smooth.
Mix in vanilla.
Let topping stand until cool and slightly thickened but still pourable about 15 minutes.
Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely.
Freeze until topping is firm, about 1 hour.
Sprinkle remaining toffee over.
Freeze until tart is firm for about four hours.
Use small knife carefully loosen crust from pan sides.
Gently push up tart bottom to release tart and serve.","url":"https://recipe.bluelayer.org/recipe/16972/coffee-toffee-ice-cream-tart"},{"id":"16970","title":"Pecan Sandies","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated","directions":"Preheat oven to 350 degrees F.
Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty).
Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour.
Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.
Add the vanilla and beat well.
Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.
Stir in the nut mixture.
Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat oven to 325 degrees F.
Roll the dough in between two sheets of waxed paper to 3/16-inch thick.
Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles.
Sprinkle the cookies with the turbinado sugar.
Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps).
Prick the cookies with a fork and bake until pale gold all over, about 10 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/16970/pecan-sandies"},{"id":"16961","title":"Carolina Delights","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"In a saucepan combine the sugar, milk, cocoa, and margarine.
Cook over medium high heat, stirring constantly, bring mixture to a boil and boil for 1 minute.
Remove from the heat and stir in the vanilla, peanut butter, and quick cooking oats.
Drop spoonfuls of batter onto sheets of greased waxed paper.
Let cool.
Store cookies in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16961/carolina-delights"},{"id":"16960","title":"Fat Free Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
molasses
sugars, brown
orange juice, raw","directions":"Mix it all together, roll into balls, press with a fork dipped into sugar.
Bake at 300F about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/16960/fat-free-gingerbread-cookies"},{"id":"16950","title":"Rhonda's Roasted Greenbeans","ingredients":"beans, snap, green, raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, rosemary, dried
spices, garlic powder","directions":"I use the frozen organic green beans; defrost and pat dry.
Toss the green beans with all ingredients and spread onto cookie sheet.
Roast in preheated oven at 400 for 15 minutes, then at 450 for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/16950/rhondas-roasted-greenbeans"},{"id":"16934","title":"Quick Macaroons","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
vanilla extract","directions":"Grease cookie sheets lightly.
Combine and mix well.
Drop from teaspoon about 1 inch apart.
Bake at 350F (180C).
for 8 to 10 minutes until delicately brown.","url":"https://recipe.bluelayer.org/recipe/16934/quick-macaroons"},{"id":"16908","title":"Baked Cookie Oatmeal","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
peanut butter, smooth style, without salt
honey
vanilla extract
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"In a small oven-safe ramekin (I use a 2 c/470 ml ramekin), mix the unsweetened applesauce, peanut butter, honey and vanilla extract (I often mix this the night before, refrigerate, and have less to do in the morning).
Preheat the oven to 350 degrees F. Remove the ramekin from the fridge, if its been in overnight.
Stir in the oats, baking powder, and almond meal/flour.
Once all mixed, stir in the chocolate chips.
Bake for 15 minutes.
Eat and enjoy!
Recipe Inspiration: The Nutritious Kitchen.","url":"https://recipe.bluelayer.org/recipe/16908/baked-cookie-oatmeal"},{"id":"16895","title":"Easy Oatmeal Favorites","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
oats","directions":"Preheat oven to 350F
Cream butter and sugar.
Add remaining ingredients and blend well.
Drop by teaspoon onto ungreased cookie sheets.
Press down with a fork.
Bake for 10-12 minutes.
Cool slightly before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/16895/easy-oatmeal-favorites"},{"id":"16888","title":"1986 Winner: Coconut Joys Recipe","ingredients":"butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Preparation Time: 30 min
Chilling Time: 1 hour
Heat butter in saucepan.
Remove from heat.
Add in sugar, coconut and lowfat milk.
Mix well.
Shape rounded tsp.
of mix into balls.
Make a dent in the center.
Place on a cookie sheet lined with wax paper.
Fill center with melted chocolate.
Refrigeratetill hard.
Store in refrigerator.
These freeze wonderfully and look beautiful on a tray.
Winner Shere Case of Hickory Hills describes her cookie entry:
\"Holiday preparation usually starts in September and continues till the night before Christmas.
I have been doing this for almost 18 years, and each year I add in more recipes.
This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends.
It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make.
There is no baking time involved, and you can sit down on the job and enjoy doing them.\"","url":"https://recipe.bluelayer.org/recipe/16888/1986-winner-coconut-joys-recipe"},{"id":"16883","title":"Tea Cakes (Tekakor)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Melt margarine in pan.
Add milk, heat until 45 C (115 F).
Dissolve yeast in liquid.
Add sugar, salt, bread spices, most of the flour.
Knead dough until mixed well.
Rise for 20 minute
Knead dough.
Use rolling pin to roll out large rounds (about 1/4-1/2 inches thick).
Cut circular shapes, about 4-5 inches in diameter (use bowl or something circular).
Put on cookie sheet, use fork to make air holes.
Rise for 30 minute
Bake in oven at 440 F (225 C) for about 10 min, or until golden.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/16883/tea-cakes-tekakor"},{"id":"16882","title":"Hot and Sweet Nut Brittle","ingredients":"nuts, almonds
vinegar, cider
sugars, granulated
sugars, granulated
salt, table
spices, cumin seed
spices, coriander seed
spices, pepper, red or cayenne","directions":"Preheat oven to 375F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan.
Bake 10 to 15 minutes until golden brown, shaking pan occasionally.
Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat.
Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally.
(If using a thermometer, temperature should read about 360F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar.
Lightly grease large cookie sheet.
Remove saucepan from heat.
Stir spice mixture into hot sugar syrup.
Add almonds, and stir until evenly coated.
Immediately pour mixture onto cookie sheet.
With 2 forks, spread almond mixture to form a single layer.
Cool brittle completely on cookie sheet on wire rack.
With hands, break brittle into small pieces.
Store in tightly covered jar or tin for up to a month.","url":"https://recipe.bluelayer.org/recipe/16882/hot-and-sweet-nut-brittle"},{"id":"16861","title":"Crumb-nut Cheesecake Crust","ingredients":"nuts, pecans
sugars, granulated
cookies, vanilla wafers, lower fat
butter, without salt","directions":"Chop nuts very finely in food grinder or food processor (or put in a plastic zipper storage bag and roll over with a rolling pin to crush nuts.)
Should have 1 cup of ground nuts.
Cookies should also be chopped very finely.
Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
Press onto bottom and 1 1/2 inches up side of springform pan.
Proceed with your favorite cheesecake recipe.
Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs.
Note 2: Any type of dry, unfilled, unfrosted cookies may be used instead of vanilla wafers.","url":"https://recipe.bluelayer.org/recipe/16861/crumb-nut-cheesecake-crust"},{"id":"16859","title":"Oatmeal Chocolate-Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sugars, granulated
bananas, raw
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, salt, baking soda and oats.
Set aside.
Melt the margarine on the stove in a small pan; do not allow it to brown.
Or place it in a glass cup and melt in a microwave oven set on high for 50 seconds.
Pour the margarine into a medium-size mixing bowl and add the sugars, banana and vanilla extract.
Using a rubber spatula or a wooden spoon, stir until smooth.
Add the margarine mixture to the flour ingredients and stir until it forms a dough.
Stir in the chocolate chips.
Spoon the dough by level tablespoons onto the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies on the middle rack of the oven until lightly puffed and golden, 8 to 10 minutes.
They should be a little soft, but not too squishy in the center.
Remove from the oven and transfer to wire racks.
They will firm up further as they cool.
Serve the cookies warm or cool.","url":"https://recipe.bluelayer.org/recipe/16859/oatmeal-chocolate-chip-cookies"},{"id":"16857","title":"Butternut Balls II","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy.
Stir in the flour, salt and nuts; mix well.
Form the stiff dough into egg shapes about 1-1/2 inches long.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
Cool on rack.
Spread half of cookie with confectioners' sugar glaze or melted chocolate.
If desired, sprinkle with coconut, chopped nuts, colored sugar or decors.
Let sit until glaze is dry.
To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water.
Stir until smooth.
To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted.
Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.","url":"https://recipe.bluelayer.org/recipe/16857/butternut-balls-ii"},{"id":"16854","title":"Anzac Biscuits (Cookies)","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In saucepan place butter, corn syrup, soda, sugar and mix with boiling water.
Bring slowly to boil, remove and add dry ingredients.
Mix well.
Place spoonfuls about 3 inches apart on well greased cookie tray.
Bake at 275F about 25 min.","url":"https://recipe.bluelayer.org/recipe/16854/anzac-biscuits-cookies"},{"id":"16851","title":"Cereal Cookie Chocolate Roll - No Bake Cookies","ingredients":"syrups, corn, light
sugars, granulated
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt","directions":"Melt together corn syrup and white sugar over low heat.
When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet.
Spread cereal mixture on wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar.
Stir in cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll.
Slice when cool.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/16851/cereal-cookie-chocolate-roll-no-bake-cookies"},{"id":"16843","title":"Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free","ingredients":"nuts, cashew nuts, raw
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown","directions":"Soak the cashews in warm water for an hour or two then drain and rinse
Put into a blender with the lemon juice and sugar
Puree smooth, adding rice milk as required to get the mixture churning.
Don't add too much, we want to keep it thick
Taste and add more brown sugar as required
Serve as a dip for fruits, marshmallows, cookies and breadsticks
Makes around 120g or about a cup","url":"https://recipe.bluelayer.org/recipe/16843/vickys-creamy-butterscotch-dip-gluten-dairy-egg-soy-free"},{"id":"16841","title":"Oatmeal Cookie Ice Cream Pie","ingredients":"oats
nuts, almonds
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
ice creams, vanilla
strawberries, raw
vanilla extract","directions":"In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
Bake in 375 oven for 12-14 minutes until lightly browned.
Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
Cool completely on wire rack.
Fill crust with ice cream; freeze until firm.
Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
Arrange over top of pie.","url":"https://recipe.bluelayer.org/recipe/16841/oatmeal-cookie-ice-cream-pie"},{"id":"16795","title":"Honey & Almond Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
honey
sugars, brown
vanilla extract
salt, table
cranberries, dried, sweetened
raisins, seeded","directions":"Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
On the cookie sheet, mix together the oats, almonds and coconut and spread evenly across the pan.
Place cookie sheet in the oven and toast oat mixture for 12-15 minutes or until coconut is starting to turn golden brown.
While mixture is toasting, line a 13x9 cake pan with waxed paper.
After 12-15 minutes, reduce oven heat to 300 degrees F. Remove cookie sheet from the oven and pour oat mixture into a large mixing bowl.
Add all remaining ingredients and mix well with a wooden spoon.
Pour granola into the lined cake pan and spread out evenly and loosely.
Bake for 30 minutes or until granola is golden brown, stirring every 6-8 minutes.
Remove granola from the oven and allow it to cool to room temperature while still in the pan.
Store in an airtight container in the freezer to keep it crunchy!
You can also store it in the pantry, but it will lose its crunch after a week or so.
Serve alone, with milk, or with yogurt.
Adapted liberally from Smitten Kitchen","url":"https://recipe.bluelayer.org/recipe/16795/honey-almond-granola"},{"id":"16793","title":"Aloha Cookie Mix in a Jar","ingredients":"sugars, granulated
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
dates, deglet noor
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"r>Layer ingredients in order given in a 1 quart wide-mouth jar --
For the flour mixture -- add baking soda and baking powder to the flour mixture so this can be added in one step.
Press each layer firmly in place.before adding the next ingredients.Attach the following instructions:.
Empty jar of cookie mix into a large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened.Please do not use diet margarine or butter in this recipe.1 egg, slightly beaten, and 1 tsp vanilla extract --
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into balls the size of walnuts --
Place 2\" apart on sprayed cookie sheets.
Press cookie down slightly with a flat bottomed glass.
Bake at 350* -- for 11-13 minutes until tops are very lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.","url":"https://recipe.bluelayer.org/recipe/16793/aloha-cookie-mix-in-a-jar"},{"id":"16782","title":"Cashew Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, granulated
nuts, cashew nuts, raw
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350.
In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
Stir in cashews.
Sift flour, salt, & baking powder directly into the bowl.
Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4\" thick.
Cut into simple shapes and place them on ungreased cookie sheet.
(I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
Cool for at least 10 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/16782/cashew-shortbread"},{"id":"16774","title":"Almond Crisps","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, almonds
nuts, almonds","directions":"Beat butter and sugar in small bowl with electric mixer until smooth.
Stir in flour and ground nuts.
Place teaspoonfuls of mixture about 2 inches apart on greased cookie sheet.
Flatten slightly with floured fork to 1 cm thickness.
Sprinkle with flaked nuts.
Bake in a preheated 350 degree oven for 10 minutes or until browned.
Cool on cookie sheet for 5 minutes until removing to rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/16774/almond-crisps"},{"id":"16768","title":"Buttery Chocolate Chip Meltaways","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, powdered
mini semi-sweet chocolate baking chips,","directions":"Melt the butter in a saucepan; stir in the vanilla, and cool completely.
In a large bowl, combine the flour and powdered sugar; stir in the butter mixture and chocolate chips.
(The mixture will be crumbly.)
Shape dough into 1\" balls; place 2\" apart on ungreased cookie sheets.
Flatten the cookies slightly.
Bake in a preheated 375F oven for 12 minutes or until the edges begin to brown.
Cool cookies completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/16768/buttery-chocolate-chip-meltaways"},{"id":"16761","title":"Diabetic Spice Raisin Cookies Recipe","ingredients":"water, bottled, generic
butter, without salt
raisins, seeded
spices, cinnamon, ground","directions":"Mix all ingredients well, will appear wet.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350 degrees for 10-12 min.
Makes approximately 3 dozen.","url":"https://recipe.bluelayer.org/recipe/16761/diabetic-spice-raisin-cookies-recipe"},{"id":"16755","title":"Chocolate Peanut Butter Banana Oatmeal Bites (Gluten-free and Vegan)","ingredients":"oats
peanut butter, smooth style, without salt
bananas, raw
leavening agents, baking soda
vanilla extract
salt, table","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, stir together all ingredients until well combined.
Use a mini cookie dough scoop or tablespoon to scoop batter onto prepared sheets about 1 inch apart.
Bake 7-10 minutes or until they are firm.","url":"https://recipe.bluelayer.org/recipe/16755/chocolate-peanut-butter-banana-oatmeal-bites-gluten-free-and-vegan"},{"id":"16750","title":"Raw Chocolate Chip Coconut Butter Cookies","ingredients":"dates, deglet noor
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
salt, table
mini semi-sweet chocolate baking chips,","directions":"Place the dates in a large food processor and puree until a ball forms.
Add the coconut butter, coconut, vanilla, and salt and puree again until a crumbly, sticky mixture begins to form.
Fold in the chocolate chips.
Scoop dough using a small cookie scoop, or your hands, to roll the dough into bite-sized balls.
Store the cookies in and airtight container in the refrigerator to set.
Devour.","url":"https://recipe.bluelayer.org/recipe/16750/raw-chocolate-chip-coconut-butter-cookies"},{"id":"16723","title":"Gluten Free \"Molasses\" Spice Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Scoop onto the parchment lined baking sheet one tablespoon at a time
Bake at 350 degrees for 8 minutes
Cool and serve","url":"https://recipe.bluelayer.org/recipe/16723/gluten-free-molasses-spice-cookies-recipe-elanaspantry"},{"id":"16712","title":"Polvorones: Ground Walnut Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
nuts, walnuts, english
sugars, powdered","directions":"Using an electric mixer, beat the butter in a large bowl until light and fluffy.
Add the sugar and beat until well blended.
Beat in the flour, and then the ground and chopped walnuts.
Divide the dough in half, forming each half into a ball.
Wrap separately in plastic and chill until cold, about 30 minutes.
Preheat the oven to 325 degrees F.
Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls.
Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes.
Cool the cookies for 5 minutes on the baking sheet.
Toss the warm cookies in the powdered sugar.
Transfer the sugar-coated cookies to a rack to cool completely.
(The cookies can be prepared 2 days ahead.
Store in an airtight container at room temperature).
Sift additional powdered sugar over the cookies, if desired, before serving.","url":"https://recipe.bluelayer.org/recipe/16712/polvorones-ground-walnut-cookies"},{"id":"16696","title":"Haystacks III","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
honey
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer.
Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
In a small sauce pan, mix the sugar, honey, cream, butter and salt.
Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
Remove from heat and stir in the toasted coconut.
On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart.
Let stand until cold.
Melt chocolate chips and drizzle over cookies.
Let stand until chocolate hardens.
Store in a single layer in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16696/haystacks-iii"},{"id":"16685","title":"Chevre Cheese Stuffed Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
cheese, goat, soft type
bread crumbs, dry, grated, plain
cheese, parmesan, hard","directions":"Clean and remove cap from stuffing mushrooms.
Melt butter in frying pan and saute mushrooms until they lose some of their water.
Remove mushrooms to a small cookie sheet and cool slightly.
Fill the cavity with a spoonful of Chevre.
Sprinkle top with breadcrumbs.
Dust tops with parmesan cheese.
Bake in 350 oven for 20 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/16685/chevre-cheese-stuffed-mushrooms"},{"id":"16681","title":"Brownie Cookie Dough Swirl Protein Balls","ingredients":"beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
nuts, almonds
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
nuts, almonds
beverages, almond milk, unsweetened, shelf stable","directions":"In a medium size bowl, mix together all ingredients for the brownie flavor.
It should be the consistency of cookie dough.
If it's too dry, add a bit more almond milk.
Then, roll the dough into about 1/2 tablespoon balls.
Set aside.
Rinse that bowl, then mix together all ingredients for the cookie dough flavor.
Again, if it's too dry, add little more almond milk.
Roll the dough into about 1/2 tablespoon balls.
Next, take 1 brownie ball and 1 cookie dough ball and combine them by compressing them together and rolling into a ball.
Repeat!","url":"https://recipe.bluelayer.org/recipe/16681/brownie-cookie-dough-swirl-protein-balls"},{"id":"16675","title":"No Bake Oatmeal Chocolate Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
oats","directions":"In a large pot, melt butter and add milk.
Mix cocoa powder and sugar together to before adding to the pot.
This prevents the cocoa from clumping.
Bring to a boil, once it has been brought to a boil decrease the temperature to allow simmer for about 5 minutes.
Stir occasionally.
Now add the oatmeal.
Once it is mixed together, grab two spoons.
Scoop with one and push the cookie off with the other.
Spread the batter on lined cookie sheets so they are easy to pull off once they have set.
If you dont have parchment paper or waxed paper, it is fine to leave them on a nude cookie sheet.
Now is the hard part: walk away while they begin to set.
This should take about 45 minutes to an hour.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/16675/no-bake-oatmeal-chocolate-cookies"},{"id":"16669","title":"Basic Yogurt Biscuits","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 220C.
Mix the floury ingredients together well in a bowl.
Cut up the butter that's still cold right out of the refrigerator into small dices.
Put the butter in a bowl, and mix with the flour while mashing the dice with the back of a fork, until the four-butter mixture is crumbly.
Add the yogurt little by little and fold it in.
Bring the dough together.
It's fine if it's sticky.
Put the dough on a generously dusted work surface.
Dust a rolling pin with flour also, and roll the dough out 1 cm thick.
Fold it in half to make it 2cm thick.
Cut out round shapes from the dough using a cookie cutter or a glass.
I used a 5cm diameter tea cup.
Dip the rim of the cup or cutter in flour to prevent the dough from sticking to it.
Line a baking sheet with kitchen parchment paper, put the biscuits on and bake for about 7 minutes.
When the tops become browned they're done.
You can eat them as is, or with maple syrup or jam on the side!
Serve the biscuits American Country style with lots of sausage gravy,!
Please give it a try - it's worth it!
You can vary these by kneading cheese or chocolate into the dough.
This is a very variable basic biscuit dough.","url":"https://recipe.bluelayer.org/recipe/16669/basic-yogurt-biscuits"},{"id":"16649","title":"Sivananda Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
raisins, seeded
oil, corn, peanut, and olive
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"you can use sunflower seeds, roughly chopped almonds or desiccated coconut instead of, or as well as the unsalted peanuts.
Preheat the oven to 200C,.
Oil two or three naking sheets.
Combine the dry ingredients in a large mixing bowl, add the oil and mix thoroughly.
Stir in enough waterto make a firm mixture.
Take a spoonful of mixture, about the size of a ping-pong ball.
Roll it into a ball, place on one of the oiled baking sheets and flatten to a round about 10cm diameter.
Bake in the oven for 12-15 mins, until golden at the edges.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/16649/sivananda-cookies"},{"id":"16644","title":"Harvest Apple Cookies/Biscuits","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 350 degrees F.
Lightly grease cookie sheet.
Beat vegan margarine, 1/2 cups sugar and brown sugar in a bowl until creamy, add 1/4 cup applesauce; mix well.
Stir in flour and baking soda.
Add cereal, stirring until well combined.
Combine cinnamon and 3 tbs sugar in separate small bowl.
For each cookie, roll 1 level tsp dough into a ball.
Roll ball in cinnamon mixture.
Place on prepared cookie sheet.
Press thumb in center of each ball to form a well.
Spoon 1/2 tsp apple butter into center of each cookie.
Bake for 12-14 minutes or until golden.
Let stand 1 minute before removing from sheet.","url":"https://recipe.bluelayer.org/recipe/16644/harvest-apple-cookies-biscuits"},{"id":"16637","title":"No Bake Chocolate Cake","ingredients":"butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cookies, graham crackers, plain or honey, lowfat
nuts, macadamia nuts, raw","directions":"If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet.
Bake for about 15 minutes or until fragrant and the skins begin to flake.
Remove from oven and place a dish towel over the nuts.
Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins.
Let cool and then chop coarsely.
If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant.
Let cool then chop coarsely.
Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set.
Cut or break into slices.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16637/no-bake-chocolate-cake"},{"id":"16619","title":"Deviled Walnuts","ingredients":"butter, without salt
sauce, worcestershire
mustard, prepared, yellow
spices, chili powder
salt, table
nuts, walnuts, english
cheese, parmesan, hard","directions":"Melt butter in saucepan.
Add Worcestershire sauce, mustard, chili powder and salt.
Stir until seasonings are well combined.
Spread walnuts onto a cookie sheet.
Pour butter mixture over nuts and stir until all are coated.
Bake at 300 degrees for 15 minutes, stirring occasionally.
Remove from oven and sprinkle with cheese, tossing well.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/16619/deviled-walnuts"},{"id":"16603","title":"Hazelnut Wafer Sandwiches","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Put oven rack in middle position and preheat oven to 350F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.
Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.
Add butter and pulse until dough just forms a ball.
Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide).
Chill, wrapped in plastic wrap, 1 hour.
Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes.
Cool cookies on a rack for about 5 minutes.
Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies.
Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches.
Place in refrigerator and take out just before serving.","url":"https://recipe.bluelayer.org/recipe/16603/hazelnut-wafer-sandwiches"},{"id":"16583","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter until smooth.
Gradually add sugar, beating until light and fluffy.
Beat in flours.
Form into 1 inch balls and place on baking sheet.
Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
Cut with cookie cutters and place on baking sheet.
Bake at 325F for 15 to 20 minutes or until lightly browned.
Cool on rack.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/16583/shortbread"},{"id":"16582","title":"Austrian Christmas Horns Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
sugars, granulated","directions":"Cream the butter and add in the sugar.
Blend thoroughly.
Sift the flour again and add in the nutmeats.
Combine the butter and flour mixtures.
Add in vanilla.
Refrigerateseveral hrs or possibly overnight.
Preheat oven to 350 degrees.
Healthy pinch off a small piece of dough at a time and shape into a crescent or possibly \"horn\".
Place on ungreased cookie sheet and bake for about 10 min.
Sprinkle with confectioners' sugar while still hot.
Store in an air tight container.
Yield: 3 dozen.
These cookiesimprove with age and make good gifts.
They also ship well.","url":"https://recipe.bluelayer.org/recipe/16582/austrian-christmas-horns-recipe"},{"id":"16531","title":"Almond Tea Cookies Recipe","ingredients":"butter, without salt
nuts, almonds
salt, table
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Cream the butter thoroughly in a large bowl, then add in the almond paste and incorporate well.
Stir the salt into the flour and add in gradually to the butter mix, mixing well after each addition.
Refrigeratethe dough till hard, at least 3 hrs or possibly overnight.
Preheat the oven to 325 .
Cut of thin slices of the dough, and, using your hands, roll out on a floured surface into rolls about the size and thickness of a pencil.
Bake on an ungreased baking sheet for 15 min.
Let cold slightly before removing from the baking sheet, then remove while still hot and carefully roll in the mix of powdered sugar and cinnamon.
(These cookies break easily, especially if removed from the pan too soon.)
Cold on a wire rack and store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/16531/almond-tea-cookies-recipe"},{"id":"16523","title":"Awesome No Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
salt, table
peanut butter, smooth style, without salt
oats","directions":"In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine.
Bring to a boil, stirring occasionally.
Let go on rolling boil for 3 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper.
Allow cookies to cool for at least 1 hour.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16523/awesome-no-bake-cookies"},{"id":"16510","title":"New Orleans Butter Pralines","ingredients":"sugars, granulated
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
nuts, pecans
vanilla extract","directions":"Place 2 sheets of wax paper on 2 cookie sheets and butter.
Set aside.
Combine all ingredients except vanilla in heavy saucepan over medium heat.
Bring mixture to a boil.
Cook to soft-ball stage.
Remove from heat; stir in vanilla.
Stir until it loses its glossy sheen.
Working quickly, drop mixture in tablespoons onto buttered paper.
Let pralines cool completely before removing from paper.","url":"https://recipe.bluelayer.org/recipe/16510/new-orleans-butter-pralines"},{"id":"16508","title":"Date Filled Cookie Recipe","ingredients":"dates, deglet noor
sugars, granulated
salt, table
water, bottled, generic","directions":"Bring to boil, reduce heat.
Cover and simmer 5 min, stir often.
Add in 2 Tbsp.
lemon juice.","url":"https://recipe.bluelayer.org/recipe/16508/date-filled-cookie-recipe"},{"id":"16491","title":"Spiced Pecans","ingredients":"sugars, granulated
salt, table
water, bottled, generic
spices, cinnamon, ground
nuts, pecans","directions":"Place pecans in large mixing bowl.
Heat first four ingredients in heavy pan to 242 degrees (125 C.) on candy thermometer.
Immediately pour sugar mixture over nuts and toss to coat.
Put on a cookie sheet, cool and separate.
If the nuts are too sticky, put them into a 150 degree (70 C.) oven for several minutes.","url":"https://recipe.bluelayer.org/recipe/16491/spiced-pecans"},{"id":"16483","title":"Vegan Cheezy Quackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
spices, pepper, black
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Mix all ingredients except water in a bowl.
Slowly add water until the dough forms a ball.
You may not need all of the water!
Roll out on a clean surface to about 1/3 inch thickness.
Cut out shapes using the smallest cookie cutters you have.
Continue to re-roll scraps until all dough is used.
Place crackers on baking sheets lined with waxed paper.
Bake at 350 degrees for about 15 minutes, until crackers are set and golden.","url":"https://recipe.bluelayer.org/recipe/16483/vegan-cheezy-quackers"},{"id":"16449","title":"Decadent Cocoa-Oatmeal Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
oats
nuts, macadamia nuts, raw
spartan, real semi-sweet chocolate baking chips,","directions":"To toast macadamias, spread in single layer in heavy bottomed skillet.
Cook over medium heat 1 to 2 min.,stirring frequently, until nuts are lightly browned.
Remove from skillet immediately.
Cool before using.
Combine flour, cocoa and baking powder in small bowl.
Pour into 1 quart wide-mouth jar with tight-fitting lid and pack down firmly.
Place granulated sugar and brown sugar in separate resealable plastic food storage bags, forcing air from the bags before sealing.
Layer bags in jar.
Pack down firmly before adding each bag.
Layer remaining ingredients attractively.
Pack down firmly before adding each layer.
Seal jar.
Cover top of jar with fabric.
Attach gift tag/recipe with raffia or ribbon.
Gift Tag with instructions.
DECADENT COCO-OATMEAL COOKIES.
MAKES ABOUT 36 COOKIES.
1 jar Decadent Coco-Oatmeal Cookie Mix.
1/2 cup (1 stick) unsalted butter, at room temperature.
1 large egg.
1/2 tsp vanilla.
Preheat oven to 350F Line baking sheet with parchment paper; set aside.
Remove bags from jar; set aside.Transfer chips, nuts and oats from jar to small bowl and stir to combine; set aside.
Remove bags from jar; set aside.
Cream butter in medium bowl with electric mixer until light and fluffy.
Add granulated sugar and brown sugar from bags and mix in well.
Add egg and vanilla.
Beat only until incorporated.
Add flour/cocoa mixture from jar.
Beat at low speed only until incorporated (dough will be sticky and stiff).
Stir in oat mixture by hand.
Shape dough into 1-inch balls.
Place on baking sheet 2 inches apart.
Slightly flatten each ball with back of spoon.
Bake 7 to 9 minutes or until cookies are firm around edges.
Cool 5 minutes on baking sheet; transfer cookies to wire rack to cool completely.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/16449/decadent-cocoa-oatmeal-cookie-mix"},{"id":"16435","title":"Alex's Oatmeal","ingredients":"nuts, walnuts, english
oats
water, bottled, generic
apricots, dried, sulfured, uncooked
spices, cinnamon, ground
salt, table
honey","directions":"Preheat oven to 350F (180C).
Spread walnuts and oats on two rimmed cookie sheets.
Bake for 10 to 12 minutes, until they are golden brown.
Bring water to boil in a saucepan over medium heat.
Stir in oats, apricots, cinnamon, and salt.
Return to a boil.
Reduce heat, partially cover, simmer until oats are tender, about 25 minutes, stirring occasionally to prevent sticking.
Meanwhile, chop the cooled walnuts.
Spoon oatmeal into 4 bowl, sprinkle with walnuts and drizzle with honey.","url":"https://recipe.bluelayer.org/recipe/16435/alexs-oatmeal"},{"id":"16424","title":"Mexican Wedding Cakes","ingredients":"butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream butter; add sugar gradually.
Blend in salt, vanilla, and flour.
If too soft, chill until firm.
Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
Bake in preheated 400F (200C) oven about 12 minutes, or until golden brown.
Roll cookies in powdered sugar while hot.
Cool on wire rack.
Freeze well.","url":"https://recipe.bluelayer.org/recipe/16424/mexican-wedding-cakes"},{"id":"16393","title":"Dr. Pepper Glazed Pecans","ingredients":"butter, without salt
spices, pepper, black
nuts, pecans","directions":"Melt butter in a small saucepan.
Add Dr. Pepper and pecans.
Simmer 15 minutes or until Dr. Pepper evaporates.
Pour pecans over cookie sheet and bake at 275 degrees for 40 minutes, turning pecans every 10 minutes.
Store in a Ziploc bag.","url":"https://recipe.bluelayer.org/recipe/16393/dr-pepper-glazed-pecans"},{"id":"16380","title":"Lemon Tea Cookies With Lemon Curd Filling","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
cheese, cottage, creamed, large or small curd
sugars, powdered","directions":"In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended.
Stir in flour until dough forms.
Cover; refrigerate 30 minutes for easier handling.
Heat oven to 350F Shape dough into 1-inch balls.
On ungreased cookie sheets, place balls 2 inches apart.
Press thumb into center of each ball to make indentation.
Bake 8 to 10 minutes or until light golden brown.
Immediately remove from cookie sheets to cooling racks.
Cool completely, about 30 minutes.
Fill cookies with lemon curd.
Sprinkle powdered sugar over cookies.","url":"https://recipe.bluelayer.org/recipe/16380/lemon-tea-cookies-with-lemon-curd-filling"},{"id":"16376","title":"Mexican Wedding Cakes Recipe","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, powdered","directions":"In large bowl beat butter, 1/2 c. sugar and vanilla together.
Work flour into the mix till it holds together.
Stir in nuts.
Divide mix into 4 equal portions.
Divide each portion into 12 pcs.
Using the palms of your hands, roll each piece into a small ball.
Makes 48.
Place cookies on an ungreased cookie sheet.
Bake in 200 degrees C. or possibly 400 degrees F. oven for 10 min.
Don't allow cookies to brown.
While still warm, toss 1 at a time in icing sugar.
The sugar melts to create a slight glaze.
Set the cookies to cold on a second cookie sheet on platter.
When cold, roll the cookies in additional icing sugar.","url":"https://recipe.bluelayer.org/recipe/16376/mexican-wedding-cakes-recipe"},{"id":"16373","title":"Easy Strawberry Cheesecake","ingredients":"cheese, parmesan, hard
sugars, granulated
strawberries, raw
cookies, graham crackers, plain or honey, lowfat
strawberries, raw","directions":"Beat cream cheese and sugar in bowl with electric mixer until well blended.
Gently stir in whipped topping.
Put into pie crust.
Refrigerate for 4 hours or until set.
Before serving top with strawberries.","url":"https://recipe.bluelayer.org/recipe/16373/easy-strawberry-cheesecake"},{"id":"16366","title":"Raspberry Turnover Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 375 degrees.
Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
Sprinkle the milk onto this mixture, mix and gather into a ball.
On a lightly a floured surface, roll to 1/8\" thickness.
Use a 2\" or 3\" cutter to make 16-18 rounds.
Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will \"bleed out\" when baking).
Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).","url":"https://recipe.bluelayer.org/recipe/16366/raspberry-turnover-cookies"},{"id":"16363","title":"Aggression Cookies","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"These cookies you squeeze, smash, beat.
The more aggression you take out on the dough the better the cookies.
Pile it all into a huge bowl.
Squeeze smash beat!
Form into balls the size of a walnut.
Flatten with the bottom of a glass dipped in sugar.
Bake on an ungreased cookie sheet about 10 to 12 minutes at 350.
MAKES 12 to 15 DOZEN (large batch) these freeze well for weeks.","url":"https://recipe.bluelayer.org/recipe/16363/aggression-cookies"},{"id":"16344","title":"Light Cranberry Oat Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
egg substitute, powder
cranberries, dried, sweetened
sugars, brown","directions":"Preheat oven to 350 degrees.
Combine first six ingredients in a medium mixing bowl.
Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
Combine milk, yogurt, and egg substitute in a small mixing bowl.
Add to dry ingredients, mixing thoroughly.
Stir in sweetened dried cranberries.
Spread batter into a 9-inch circle on an ungreased cookie sheet.
Sprinkle top of scones with brown sugar.
Cut into 8 wedges.
Bake 30 to 35 minutes or until golden brown.
Remove scones from oven and re-cut edges.","url":"https://recipe.bluelayer.org/recipe/16344/light-cranberry-oat-scones"},{"id":"16308","title":"Peanut Butter Granola","ingredients":"oil, olive, salad or cooking
peanut butter, smooth style, without salt
sugars, brown
oats","directions":"Cook oil and peanut butter over low heat until it is melted and smooth.
Remove from heat and add sugar.
Add oats and stir well until oats are coated.
Spread onto cookie sheet.
Bake at 350 for 18 to 20 minutes.
Stir at least once.
Cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16308/peanut-butter-granola"},{"id":"16304","title":"Chocolate Pudding","ingredients":"cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt","directions":"Combine the cocoa flour and sugar in a medium sauce pan,
Place over a medium heat and slowly stir in the milk 1/2 cup at a time (should be the consistency of gravy) .
Stirring constantly till all of the milk is added.
Remove from heat add Vanilla and Butter, stir well.
DO NOT use margarine or imitation Vanilla.
Pour into 1/2 cup serving dishes and chill in the fridge until set.
I like mine still Warm/almost hot.
You can add broken Oreo cookies, animal crackers Etc.","url":"https://recipe.bluelayer.org/recipe/16304/chocolate-pudding"},{"id":"16292","title":"Pecan Lace Cookies II","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line cookie sheets with parchment paper.
In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar.
Bring to a boil, stirring frequently.
Toss together the flour and pecans and stir into the boiling mixture.
Bring the mixture to a second boil before removing from heat.
Drop by spoonfuls onto the prepared cookie sheets.
Cookies should be at least 4 inches apart to allow for spreading.
Bake for 5 to 10 minutes in the preheated oven, until evenly brown.
If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.","url":"https://recipe.bluelayer.org/recipe/16292/pecan-lace-cookies-ii"},{"id":"16249","title":"Ever-Young Dough","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched","directions":"Knead the dough till it doesn't stick to the hands and the dish any more.
Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick.
Cut circles from the dough using a cup or a small plate as your shape.
Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
Repeat with all circles, rolling the rest of the dough into a new sheet.
Place the pies on a greased cookie-pan, brush/coat \"wax\" with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned.
Bake in the oven at 400F for 5 minutes, then decrease the heat to 350 and bake 15-20 minutes more till the pies are pale golden.","url":"https://recipe.bluelayer.org/recipe/16249/ever-young-dough"},{"id":"16234","title":"Scottish Oat Cakes","ingredients":"oats
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat the oven to 160 C (320 F) and line 4 baking trays with baking parchment.
In a bowl, mix together the dry ingredients (oats through salt), then rub in the coconut oil until the mixture resembles fine breadcrumbs.
Now, add in the water, a little at a time.
The amount you need will vary with the oats, so be cautious and dont add too much at once!
You can even measure in tablespoons for maximum control.
Keep adding water and mixing until a nice dough forms.
Put the dough in the middle of a fairly large wooden board or work surface and begin to press it out and flatten it, then swap over to a rolling pin and roll out to your desired thickness (pretty much anything goes here; its just down to personal preference).
Then cut out your oat cake shape using a round cookie cutter and lay them out on the baking trays.
Once youve rolled, cut and placed once, youll notice that the remnants look pretty dry and crumb-like.
No worries, pick up the baking parchment and put the dough back in the bowl, add one or two more tablespoons of water, or enough to form a dough again and then repeat the rolling and cutting process.
Bake for 30 minutes, then increase the temperature to 200 C (400 F) and bake for another 10-15 minutes or until the edges just begin to brown and they seem crisp.
If you prefer your oat cakes a little less crunchy, take them out earlier.
These keep for up to 4 weeks in an airtight container (though I challenge you to make them last that long).
But if youd rather not have them hanging around that long you can freeze the cut-out shapes and then bake them from frozen when you want them, just increase the baking time by 5 or 10 minutes.","url":"https://recipe.bluelayer.org/recipe/16234/scottish-oat-cakes"},{"id":"16223","title":"Frosted Lime Wafers","ingredients":"butter, without salt
sugars, granulated
leavening agents, baking soda
lime juice, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
lime juice, raw","directions":"Preheat oven to 375F degrees.
Wafers:In a mixing bowl beat the butter with an electric mixer for 30 seconds.
Add the sugar, baking soda and lime zest, beat until combined.
Beat in the lime juice.
Beat in as much flour as you can with the mixer, stir the rest in with a wooden spoon.
Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
Bake for about 10 minutes until the edges are beginning to brown.
Remove the wafers with a spatula and transfer to a wire rack to cool.
For Glaze:In a small bowl beat together the sugar, butter and enought lime juice to make a mixture of glazing consistency.
Dip the tops of the wafers in the glaze.
Set the wafers, glaze side up on the wire racks and allow to set before serving.","url":"https://recipe.bluelayer.org/recipe/16223/frosted-lime-wafers"},{"id":"16216","title":"Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Rinse the berries under cold water; drain well.
Hull and slice the betties; place ina a bowel.
Sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour.
Whi[ the cream *sweetened with 2 -4r 3 Tbspl.
of surar, if desired) until it hold a soft peak.
Coer and refrigerate until ready to serve.
Preheat oven to 425F Set rack at center level.
In a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
Cur butter into about 8 pieces and add to the mixrture.
Pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
Transfer the mixture to a large bowl and make a well in the center.
With a fork stir in the cream or milk, just until dough is moist.
Be very careful not to overwork.
The dough doesn't have to hold together well at this point.
Let the dough stand for a minute.
Turn the dough out onto a lightly floured surface.
Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
Transfer to a buttered foil-lined cookie sheet.
Brush on a little mik or cream and sprinkle tops with some sugar, if desired.
Bake for 10-15 minutes, until risen and golden brown, Remove to a platter and split each biscuit horizontally with a serrated knife.
Butter the hot biscuits then top with about 1/3 cup of berry mixture.
Replace the tops and top with a tablespoon or so of berries.
Serve with whipped cream for topping.","url":"https://recipe.bluelayer.org/recipe/16216/strawberry-shortcake"},{"id":"16212","title":"Molasses Kringles Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cloves, ground
salt, table
spices, cinnamon, ground
spices, ginger, ground","directions":"Roll in balls.
Roll balls in sugar.
Use a dropper for 1 drop of water on top of each ball before baking.
Bake at 375 degrees for 10-12 min.","url":"https://recipe.bluelayer.org/recipe/16212/molasses-kringles-cookies-recipe"},{"id":"16201","title":"Noah Bedoahs (Chocolate Chip Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 275.
Line 2 cookie sheets with parchment paper or leave them ungreased.
Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients on low speed and continue to blend for 10 seconds.
Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes.
Scrape the bowl.
Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the sheet and cut it in half.
There should be no doughy strip in the center.
Allow the cookies to cool on a rack.
Makes 15 - 17 cookies.","url":"https://recipe.bluelayer.org/recipe/16201/noah-bedoahs-chocolate-chip-shortbread-cookies"},{"id":"16192","title":"Butter cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat oven to 185a.
Add softened butter and sifted sugar and mix until pale.
Sift in flour and cornstarch and mix until everything is combined.
Knead vigorously and place on a floured surface.
Cut in half, roll each into small strips and cut them into 20 pieces each.
Press them into balls with your hands (don't roll them or they'll fall apart!)
Press each one lightly with a fork and shape the sides so they are super neat!
Bake for about 15 minutes or until the biscuits start to brown.
Let cool and then you're done!","url":"https://recipe.bluelayer.org/recipe/16192/butter-cookies"},{"id":"16191","title":"White Chocolate Peanut Butter Cups","ingredients":"sugars, brown
sugars, granulated
butter, without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients for the base in the bowl of a food processor.
Blend the mixture until the mixture takes on a sandy texture.
Place 12 cupcake liners into a muffin tin.
Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner.
Press the mixture down to form an even layer at the bottom of each mini cupcake liner.
Melt the chocolate over a double-boiler.
Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate.
Smooth the tops of the Peanut Butter Cups with the back of a spoon.
Refrigerate for 1 hour or overnight.
Note: To make this quicker, melt the white chocolate in the microwave.
Microwave on 30% power for 2 minutes, remove and stir.
Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth.
Do not overheat or the white chocolate will stiffen.","url":"https://recipe.bluelayer.org/recipe/16191/white-chocolate-peanut-butter-cups"},{"id":"16185","title":"Whole Wheat Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Sift flour, salt and baking powder into a bowl.
Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
Add milk gradually, tossing with fork to moisten evenly.
Add a few drops more milk if mix seems dry.
It should not stick to the bowl or your hands.
Divide dough into 4 pieces and press each into a ball and flatten slightly.
Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
Cut into squares or any shape you like.
A pizza cutter is good for this.
Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly.
If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.","url":"https://recipe.bluelayer.org/recipe/16185/whole-wheat-crackers"},{"id":"16149","title":"Mary's Graham Cracker Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated","directions":"Line jelly roll pan with graham crackers.
Combine margarine and sugar in saucepan.
Heat to boiling and boil 2 minutes.
Remove from heat and pour over crackers.
Sprinkle chopped walnuts over this.
Bake 10 minutes at 350 degrees.
Remove from oven and turn off.
Let cool 2 minutes and sprinkle chocolate chips over top.
Return to oven long enough to melt chips.
Swirl chocolate over top.
Cool 5 minutes and cut into squares.
**These bars taste just like English Toffee bars.
The key is to make sure that all the edges of the crackers are touching when you pour the margarine mixture over it.
You may need to adjust a little bit.
This way, when you bake the bottom layer, it forms a crispy crust.
Paula Ruehrwein Omaha Ne","url":"https://recipe.bluelayer.org/recipe/16149/marys-graham-cracker-cookies"},{"id":"16148","title":"Salmon Fillets With Pesto and Pistachios","ingredients":"fish, salmon, atlantic, wild, raw
sauce, pesto, ready-to-serve, refrigerated
nuts, pistachio nuts, raw","directions":"Preheat the oven to 350F
Take four salmon fillets (do NOT use salmon steaks!)
of about 6-7 oz.
each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.
Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them.
The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.
Bake for about 20-22 minutes until done.
Serve immediately.
(I serve it with roasted baby red potatoes and asparagus.
).","url":"https://recipe.bluelayer.org/recipe/16148/salmon-fillets-with-pesto-and-pistachios"},{"id":"16140","title":"Nearly Foolproof Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
vanilla extract
sugars, brown
cream, fluid, heavy whipping
salt, table","directions":"In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes.
stir.
continue cooking in 30 second blasts, stirring in-between).
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways.
Serve it warm to hot as a sauce over ice cream.
Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze.
Let it cool to room temperature and whip it in a mixer to make a fluffy frosting.
Or chill it, then roll into balls and dust with cocoa powder to make truffles.
Refrigerate leftovers in a jar; it will keep indefinitely.","url":"https://recipe.bluelayer.org/recipe/16140/nearly-foolproof-ganache"},{"id":"16134","title":"Coconut Chocolate Thumbprints","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter over low heat in a medium saucepan.
Remove from heat and add coconut and powdered sugar; mix well.
Shape into 1\" balls and place on cookie sheets.
Make indentation in each ball and fill with melted chocolate chips.
Chill in refrigerator until firm.","url":"https://recipe.bluelayer.org/recipe/16134/coconut-chocolate-thumbprints"},{"id":"16122","title":"Toms Oven Made Chicken Jerky","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
salt, table
a cajun life, all purpose cajun seasoning,","directions":"Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
Preheat oven to 150F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken.
Turn chicken over and repeat.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Cooking times for turkey or venison are the same.
Refrigerate for storage.","url":"https://recipe.bluelayer.org/recipe/16122/toms-oven-made-chicken-jerky"},{"id":"16115","title":"Whipping Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
butter, without salt","directions":"Preheat your oven to 400 degrees (F).
In a large bowl, dump in your flour and make a birds nest in the center.
Pour the entire pint of cold heavy cream into the center of the birds nest.
Stir together until combined with a wooden spoon.
Turn onto a floured work surface and roll out about 3/4 of an inch thick.
Cut out large biscuits (I use a drinking glass), but be careful not to twist the cutter as this will make your biscuits tough.
Place on a large cookie sheet and butter the tops of each biscuit.
Bake for 12 to 15 minutes until lightly golden brown.
These are best served straight from the oven with more butter of course!
!","url":"https://recipe.bluelayer.org/recipe/16115/whipping-cream-biscuits"},{"id":"16105","title":"Buffy's Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate and peanut butter.
Add peanuts and Rice Krispies.
Drop on wax paper covered cookie sheets.
Cool in fridge.
Candy sets quickly.","url":"https://recipe.bluelayer.org/recipe/16105/buffys-candy"},{"id":"16088","title":"Do It Yourself Oven Fried Chicken Coating","ingredients":"delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
creole seasoning,
butter, without salt
yogurt, greek, plain, nonfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In the bowl of a food processor, mix bread crumbs, cornmeal, Parmesan cheese and Creole seasoning together.
Pulse several times to blend thoroughly.
Add diced butter to crumb mixture and pulse 6-8 times, or until crumb mixture is moistened.
Place mixture in a shallow dish.
Pat chicken pieces dry with paper towel.
Smear yogurt on all sides (may substitute mayonnaise or creme fraiche).
Dredge chicken in crumb mixture, turning to coat evenly.
IF FREEZING: Place on a cookie sheet, with pieces not touching each other.
Freeze.
May be individually wrapped after frozen.
To cook: unwrap frozen chicken, place in baking dish and bake (from frozen) according to directions that follow.
An additional 10 minutes of cooking time may be necessary.
TO COOK: Preheat oven to 375F Lightly spray baking dish with cooking spray.
Place coated pieces in baking dish.
Cook 15 minutes then turn and continue cooking until done (approximately 10 more minutes).","url":"https://recipe.bluelayer.org/recipe/16088/do-it-yourself-oven-fried-chicken-coating"},{"id":"16082","title":"Razzle Raspberry Oatmeal Cookie Bars","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
raspberries, raw","directions":"Preheat oven to 350.
Line an 8 x 8 inch square pan with foil and spray with nonstick.
Combine all ingredients except for the preserves.
Press most- but not all of the oat mixture into the pan.
Spread the preserves almost to the edge of the oat mixture.
Sprinkle the remainder of the oat mixture on top of the preserves.
Bake for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/16082/razzle-raspberry-oatmeal-cookie-bars"},{"id":"16071","title":"Pop Drops","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"In a mixing bowl, combine all ingredients EXCEPT the chocolate chips.
In a double boiler, melt the chocolate chips; then slowly pour the melted chocolate over the popcorn mixture in the mixing bowl.
Stir the popcorn mixture carefully until the chocolate has been distributed evenly in it.
Now drop the mixture by spoonfuls onto a wax paper lined cookie sheet.
When it has cooled completely, store in a tightly closed container.
Suggestions: Swap out the peanuts for another kind of nut (like almonds or macadamia); swap out the chocolate chips for butterscotch, peanut butter or mint chocolate chips.","url":"https://recipe.bluelayer.org/recipe/16071/pop-drops"},{"id":"16066","title":"Decadent Double Chocolate Buckeye Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt.
In a large mixing bowl, combine melted butter with cocoa powder and whisk until smooth.
Add sugar, vanilla, and buttermilk.
Gradually mix in flour mixture until combined.
Stir in the chocolate chips.
Drop dough in 1 1/2-inch (about 2 tablespoons) balls onto the prepared baking sheet, leaving at least 2 inches between each.
Bake for 1012 minutes, until set around the edges.
Meanwhile, prepare the peanut butter balls.
Mix powdered sugar and peanut butter until completely combined.
Form into 1-inch balls, making one for each cookie.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each.
Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate in a microwavable bowl for 45 seconds.
Stir well, then microwave for an additional 15 seconds at a time, stirring between each increment, until completely melted.
Spoon melted chocolate over the top of each cookie and gently spread to cover the peanut butter ball.
Allow the chocolate to set, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16066/decadent-double-chocolate-buckeye-cookies"},{"id":"16063","title":"Peanut Brittle","ingredients":"vanilla extract
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive","directions":"Measure the vanilla into a small bowl and set aside.
Combine the baking soda and salt in another small bowl and set aside.
Butter 2 jelly roll pans or cookie sheets with sides liberally with the butter, using 1/2 stick butter on each one.
Set aside.
Combine the sugar, corn syrup, and 1/2 cup water in a large saucepan.
Bring the mixture to a boil, attach a candy thermometer, and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240F on the thermometer.
Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda, and salt.
Stir only until the butter melts, then quickly pour the brittle onto the cookie sheets, spreading the mixture thinly.
When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
The syrup foams when the soda mixture is added.
The bubbles make this brittle very light.
Pour it up quickly to capture the air!","url":"https://recipe.bluelayer.org/recipe/16063/peanut-brittle"},{"id":"16051","title":"Shortbread Cookies IV","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and 1 cup of sugar until very fluffy.
Gradually add the flour and rice flour.
As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork.
Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown.
Cut along scored lines into bars while still warm.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/16051/shortbread-cookies-iv"},{"id":"16048","title":"Decorator's Sugar Icing - Sugar Cookie Decoration Frosting","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix butter, sugar and enough milk to make a smooth mixture thick enough to spread.
Use as needed.
Use food colors to color or tint as needed.","url":"https://recipe.bluelayer.org/recipe/16048/decorators-sugar-icing-sugar-cookie-decoration-frosting"},{"id":"16036","title":"Crystallized Orange Nuts","ingredients":"butter, without salt
orange juice, raw
sugars, granulated
nuts, pecans","directions":"Butter a large cookie sheet (one that has sides).
Using a 2 quart glass baking dish, pour orange juice into sugar, and mix well.
Stir in pecans.
Cover with plastic wrap, but leave a corner open to vent.
Microwave on medium for 6 minutes.
Stir and continue to cook on medium for about 4 - 6 more minutes until the syrup crystallizes (check after 4 minutes, and then each minute thereafter).
As soon as it's crystallized, spread glazed nuts on the buttered cookie sheet evenly, separating the nuts.
Let it cool completely.","url":"https://recipe.bluelayer.org/recipe/16036/crystallized-orange-nuts"},{"id":"16033","title":"Oatmeal, Walnut and Dried Plum Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
syrup, maple, canadian
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
vanilla extract
molasses
plums, raw
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the syrup, oil, vanilla extract, and molasses.
Add the wet ingredients to the dry ingredients, and stir to combine.
Fold in the dried plums and nuts.
Using your hands, roll tablespoon-size scoops of dough into balls.
Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops.
Bake for 8 to 12 minutes or until lightly browned.
Transfer cookies to a baking rack to cool completely.
For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder).
You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.","url":"https://recipe.bluelayer.org/recipe/16033/oatmeal-walnut-and-dried-plum-cookies"},{"id":"16032","title":"Peanut Butter Cookie Protein Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
honey
vanilla extract
beverages, protein powder whey based
oats","directions":"Put the peanut butter and butter in glass dish and microwave for 30 seconds.
Take this out and stir till melted together.
Add in vanilla and sweetener and stir till combined.
Next, add in the protein powder and stir till combined.
Add in the oats and stir till combined.
Depending on what kind/how much sweetener you use, you may need to add a bit more or a bit less oats.
You want a nice thick batter.
Pour into parchment paper lined 8x8 pan and pat out.
Refrigerate till solid.
I use Jarrow Natural Whey Protein Powder, Unflavored.
I have a friend whose used chocolate protein powder with these and loved it as well.","url":"https://recipe.bluelayer.org/recipe/16032/peanut-butter-cookie-protein-bars"},{"id":"16026","title":"Rosemary and Pecorino Butter Crackers","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
spices, rosemary, dried
spices, pepper, black
alcoholic beverage, beer, regular, all
salt, table","directions":"Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Set aside.
In the bowl of your food processor, with the blade attached, combine the butter, flour, fine sea salt, Pecorino cheese, rosemary leaves and pepper.
Pulse until you get a crumbly, flaky consistency.
While the food processor is on, slowly drizzle in the beer (or cream) until the dough begins to form a ball around the blade.
Dump the dough onto a lightly flour-dusted surface.
Knead the dough a couple of times then form into a ball and cut in two.
One at a time, roll out the dough with a lightly dusted rolling pin to about 18 inch thick or even thinner if you would like (they will puff up a bit).
Cut the shapes out of your dough (I used a scalloped, rounded cookie cutter) and reserve the rest of the dough.
Re-roll out and repeat the process until you have almost no dough left.
Repeat for your other ball of dough.
Lay the shapes out on your baking sheet, leaving about 1/2 inch between each cracker.
Poke each cracker with a fork and sprinkle with coarse sea salt.
Bake at 400 degrees F for about 10 minutes or until the crackers begin to brown.
Remove from oven and transfer immediately to a wire rack to cool.
Serve with desired toppings or store in an airtight container for up to a week.
Suggested toppings: figs, honey, and gouda; avocado, cucumber and tomato; various cheese spreads or jams.","url":"https://recipe.bluelayer.org/recipe/16026/rosemary-and-pecorino-butter-crackers"},{"id":"16017","title":"Chocolate Chip Cookie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Whisk the flour, baking soda and salt together in a medium bowl and set aside.
Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture and mix on low speed until well incorporated.
(Turn off the beaters and use your hands to help combine if needed.)
Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
Refrigerate in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/16017/chocolate-chip-cookie-dough"},{"id":"16002","title":"Spicy Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spices, garlic powder
salt, table
salt, table","directions":"Preheat the oven to 300 degrees F (150 degrees C).
In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated.
Spread in an even layer on a cookie sheet.
Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted.
Cool completely on the baking sheet, then transfer to a serving dish.","url":"https://recipe.bluelayer.org/recipe/16002/spicy-roasted-pumpkin-seeds"},{"id":"15992","title":"Hot Cheese Toast","ingredients":"cheese, parmesan, hard
bacon, meatless
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw
sauce, worcestershire
salad dressing, mayonnaise, regular","directions":"Preheat oven to 350F.
Mix all ingredients together; spread on slices of party rye bread.
Place on cookie sheet and bake for 15 minutes.
Mixture can be kept in a sealed container for snacks.","url":"https://recipe.bluelayer.org/recipe/15992/hot-cheese-toast"},{"id":"15986","title":"No-Bake Peanut Butter Honey Cookies","ingredients":"oats
peanut butter, smooth style, without salt
honey
spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients and mix thoroughly.
Separate into 8 \"cookies\" and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/15986/no-bake-peanut-butter-honey-cookies"},{"id":"15983","title":"Toms Garlic Lovers Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, garlic powder
oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.
Preheat oven to 300F.
Mix salt and garlic salt into a salt shaker.
Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.
Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.
Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.
Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.
Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and enjoy.
*You can soak the seeds in saltwater overnight if you really like them salty.
*.","url":"https://recipe.bluelayer.org/recipe/15983/toms-garlic-lovers-roasted-pumpkin-seeds"},{"id":"15945","title":"Polish Jam Kolaches","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, granulated","directions":"Beat butter or margarine and cream cheese in mixer bowl until light and fluffy.
Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface.
Cut into 2-inch circles.
Spoon 1/4 teaspoon jam into center of each circle.
Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes.
Remove to wire rack to cool.
Sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/15945/polish-jam-kolaches"},{"id":"15911","title":"Crisp Pecans","ingredients":"sugars, granulated
salt, table
water, bottled, generic
nuts, pecans","directions":"Bring all ingredients to a boil.
Reduce heat and simmer uncovered 15 minute.
Drain.
Spread out on your counter on cookie sheets or cooling racks and let cool for 1 hour.
Transfer to cookie sheets and bake in a single layer at 300F for 45 min, stirring occasionally.
Watching carefully towards the end to make sure they don't burn.","url":"https://recipe.bluelayer.org/recipe/15911/crisp-pecans"},{"id":"15910","title":"Chocolate-Tangerine Sorbet","ingredients":"water, bottled, generic
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
tangerines, (mandarin oranges), raw","directions":"In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.
Remove from the heat.
Add the chocolate and whisk until its melted.
Whisk in the tangerine juice.
Puree the mixture in a blender until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.
Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.","url":"https://recipe.bluelayer.org/recipe/15910/chocolate-tangerine-sorbet"},{"id":"15880","title":"1996 2nd Place Winner: Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Heat oven to 325F (160C).
Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
Divide dough into 4 pieces.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16 to 18 inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes.
Remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/15880/1996-2nd-place-winner-shortbread-cookies"},{"id":"15878","title":"Unbaked Chocolate Oatmeal Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
peanut butter, smooth style, without salt
oats
cocoa, dry powder, unsweetened
nuts, walnuts, english
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
Drop on waxed paper and allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/15878/unbaked-chocolate-oatmeal-cookies"},{"id":"15851","title":"Get Your Quick Fix Peanut Butter Cookie","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
egg substitute, powder","directions":"Preheat oven to 350 degrees.
Combine all ingredients and shape into a giant cookie on a greased cookie sheet.
Press a pretty pattern into the cookie with a fork and sprinkle with sugar.
Bake for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/15851/get-your-quick-fix-peanut-butter-cookie"},{"id":"15849","title":"Butter Pecan Turtle Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
In large bowl, combine flour and 1 cup brown sugar and mix with fingers.
Stir in 1/2 cup melted butter until mixture looks like cornmeal.
Pat evenly into a 13 x 9 baking pan that has been sprayed with non-stick baking spray.
Sprinkle pecans over crust.
In a small saucepan, combine 2/3 cup butter and 1/2 cup brown sugar.
Cook over medium heat, stirring constantly until mixture boils for 1 minute and looks syrupy.
Drizzle mixture over pecans.
Bake bars at 350F for 17-22 minutes until bubbly over entire surface.
Remove from oven and sprinkle immediately with milk chocolate chips.
Let melt for a few minutes, then swirl a knife through some of the chips to marble.
NOTE: Let set for about an hour before cutting, as the chocolate will need to set up.","url":"https://recipe.bluelayer.org/recipe/15849/butter-pecan-turtle-cookies"},{"id":"15844","title":"Creamy Speculoos Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Line bottom and sides of 8-inch (2 L) square baking dish with foil; set aside.
Stir together sugar, evaporated milk and salt in large glass bowl until thick and grainy.
Heat in microwave on high for 2 minutes then whisk for 10 seconds.
Return to microwave; heat for another 1 minute.
Whisk in cookie butter; heat for 30 seconds.
Using wooden spoon, stir vigorously for a few seconds then heat for another 30 seconds.
Remove from microwave and stir very well; immediately pour into prepared pan, smoothing top with wooden spoon.
Let cool on counter for a few minutes then refrigerate to cool completely.
Lift fudge from pan; remove foil and cut into 64 squares.","url":"https://recipe.bluelayer.org/recipe/15844/creamy-speculoos-fudge"},{"id":"15761","title":"Sweet Potato Polenta","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Preheat oven to 400F with rack in lowest third of oven.
Arrange sweet potatoes on small baking sheet.
Bake until tender, i.e., when knife pierces centers easily, approximately one hour.
Cool potatoes slightly.
Peel.
Add sweet potatoes to food processor and puree.
Add 2 tablespoons of milk and puree until smooth.
Set aside.
Add remaining milk, stock, salt, pepper, and nutmeg to simmer in heavy medium saucepan over medium-high heat.
Stir in cornmeal gradually.
Cook until mixture thickens to consistency of mashed potatoes, stirring constantly, about 10 minutes.
Stir in potato puree and 4 tablespoons butter.
Line baking sheet with waxed paper.
Spoon polenta into prepared pan, spreading to thickness of 1 inch; smooth top with spatula that has been dipped in water.
Cover with plastic wrap and refrigerate until firm, about 4 hours.
Up to one day ahead of cooking: line large baking sheet with waxed paper.
Remove plastic covering polenta.
Using assorted 2- to 3-inch cookie cutter shapes (stars, diamonds, crescents, triangles, etc.)
dipped in water, cut polenta.
Using a spatula, carefully transfer to prepared sheet.
Cover and refrigerate polenta shapes until ready to cook.
To cook: Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
Add 1/3 of polenta shapes and cook until golden brown, about 2 minutes per side.
Repeat with remaining butter and polenta in 2 batches.
Transfer to platter and serve.","url":"https://recipe.bluelayer.org/recipe/15761/sweet-potato-polenta"},{"id":"15740","title":"Old Fashioned Wreaths","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"Cream the butter and sugar until light and fluffy.
Whip the cream and vanilla and add to mixture.
Sift the flour and baking powder and add, stirring well.
Knead the dough lightly on a board.
Cover and refrigerate for 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Grease cookie sheets.
Roll the dough and cut into pencil sized strips 6 to 7 inches long.
Double the strips and twirl together.
Make into circles approximately 3 inches around.
Bake 12 to 15 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/15740/old-fashioned-wreaths"},{"id":"15719","title":"Butter Cookies With Raisins Recipe","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Using electric mixer, beat butter, sugar and salt in large bowl till creamy.
Fold in vanilla.
Add in flour and raisins; mix till smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; chill till hard, about 2 hrs.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375 degrees.
Butter 2 large baking sheets.
Cut each dough log into 1/4-inch-thick slices.
Place slices on prepared baking sheets, spacing 1 inch apart.
Bake till cookies are golden brown, about 10 min.
Cold slightly on baking sheets.
Transfer to racks; cold completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)
This recipe yields about 3 dozen.
Comments: In England, these crisp raisin-flecked treats are called Madeira biscuits - biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.","url":"https://recipe.bluelayer.org/recipe/15719/butter-cookies-with-raisins-recipe"},{"id":"15704","title":"Soft Molasses Cookies","ingredients":"sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
spices, ginger, ground
shortening, vegetable, household, composite
molasses
leavening agents, baking soda
water, bottled, generic
vanilla extract","directions":"Mix 1st.
six ingredients and add the soda disolved in the warm water or tea.
Add enough flour to roll.
Bake in moderate oven 12 to 15 min.","url":"https://recipe.bluelayer.org/recipe/15704/soft-molasses-cookies"},{"id":"15673","title":"Basic Breakfast Granola Cereal","ingredients":"oats
wheat germ, crude
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
honey","directions":"Preheat oven to 350F degrees.
In a huge bowl, mix all ingredients together until well blended, evenly coating all pieces.
Spread onto a cookie sheet.
Bake for 15 minutes.
Stir well.
Bake for 15 minutes more.
Cool completely.
Store tightly covered in giant container or zip lock bags.","url":"https://recipe.bluelayer.org/recipe/15673/basic-breakfast-granola-cereal"},{"id":"15650","title":"Chai Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through pepper), stirring well with a whisk.
Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly).
Sprinkle dough with 1 tablespoon ice water; toss with a fork.
Divide dough in half.
Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.
Preheat oven to 375.
Unwrap dough logs.
Carefully cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on baking sheets lined with parchment paper.
Bake at 375 for 10 minutes.
Cool on pans 5 minutes.
Remove cookies from pans; cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/15650/chai-shortbread"},{"id":"15624","title":"Authentic Italian Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"The yeast and malt into the water; let stand till foamy, about 10 min.
Stir in the lowfat milk and beat in the flour with a rubber spatula or possibly wooden spoon about 100 strokes till smooth.
Cover with plastic wrap and let stand till bubbly, at least 4 hrs but preferably overnight.
Dough 2 c. water, at room temperature 6 1/4 c. (860 grams) unbleached all-purpose flour 1 Tablespoons salt Cornmeal
Mix the starter and the water in a mixer till the starter is well broken up.
Add in the flour and salt and mix for 2 to 3 min at low speed.
The dough will be smooth but will not pull away from the side of the bowl.
Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, till the dough is elastic but slightly sticky, 3 to 4 min.
Finish kneading by hand on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise till doubled, about 1 1/2 hrs.
The dough is ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
Place on an oiled cookie sheet sprinkled with cornmeal.
Cover and let rise until doubled, about 1 hour.
Baking Preheat oven to 400F.
Bake about 1 hour and cold on racks.
To get a really good crust spray the loaves with water 3 times in the first 15 min of baking.","url":"https://recipe.bluelayer.org/recipe/15624/authentic-italian-bread-recipe"},{"id":"15619","title":"Chocolate Chip Cookie Dough Balls","ingredients":"nuts, hazelnuts or filberts
oats
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, add the nuts and oats and process until it forms a fine crumble.
Now add in the salt, sugar, and flour and process for a few more seconds (say, about 30).
Add in the maple syrup and vanilla and process for 1 minute, or until combined.
It will be sticky and may form a ball, but this is normal!
These are, after all, cookie dough balls.
Add in your chocolate chips and stir by hand or process.
Form into nine balls (or however many, depending on how big you want em) and store in the freezer for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15619/chocolate-chip-cookie-dough-balls"},{"id":"15615","title":"Red, White, and Chocolate Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
spartan, real semi-sweet chocolate baking chips,
cherries, sweet, raw
nuts, walnuts, english","directions":"r>In a mixing bowl, add the flour, baking soda, and salt; stir to combine.
Pour into a one-pint wide-mouth jar.
Layer remaining ingredients in the order listed; firmly pack after each addition.
Cover with lid and attach following instructions: removed walnuts, dried cherries, and chocolate chips from the jar and put in a small mixing bowl; toss to combine.
In a larger mixing bowl, cream 1/3 cup butter; add in dry ingredients from jar; stir to blend.
Add in 1 egg and 1/2 teaspoon cherry extract; beat to combine.
Gently stir in walnuts, dried cherries, and white chocolate chips.
Drop dough by level tablespoonfuls onto a lightly greased cookie sheet.
Bake in a 325 oven for 14-16 minutes.","url":"https://recipe.bluelayer.org/recipe/15615/red-white-and-chocolate-cookie-mix"},{"id":"15613","title":"Pumpkin Biscotti","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
sugars, granulated
sugars, granulated
butter, without salt
pumpkin, raw
water, bottled, generic
cranberries, dried, sweetened
nuts, pistachio nuts, raw
cheese, parmesan, hard","directions":"Preheat oven to 375 degrees.
Line 2 large cookie sheets with parchment paper.
Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl.
Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy.
Add pumpkin and water; beat until well blended.
Stir in cranberries and pistachio nuts, if desired.
Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets.
Bake about 40 minutes or until firm to the touch.
Remove from oven; cool 20 minutes.
Transfer logs to cutting board; cut into 1 inch thick slices.
Arrange slices on cookie sheets; bake 20 minutes or until dry and lightly browned.
Cool biscotti on wire racks.
Microwave frosting in small bowl on HIGH 30 seconds or until melted.
Drizzle over biscotti.","url":"https://recipe.bluelayer.org/recipe/15613/pumpkin-biscotti"},{"id":"15605","title":"Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, cheddar
water, bottled, generic
spices, pepper, red or cayenne","directions":"Sift together the flour and baking powder.
Cut in the butter and cheddar cheese.
Mix in water and add Cayenne pepper to taste.
Divide into portions and use cookie press to squeeze approximately 2 inch long straws on to cookie sheets.
Bake at 350 for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/15605/cheese-straws"},{"id":"15594","title":"Easy Wheat Stalk Bread (Rustic \"pain D'epi\")","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"Mix the yeast and salt with water.
Mix in flour without kneading, using a spoon or a stand-mixer (locked) with the dough hook.
If not using the mixer, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight--use a pice of foil or wax paper over the bowl) and allow to rest at room remperature until the dough rises and collapses (or flattens on top); about 2 hours.
Dough may be used right away, though it easier to handle when cold.
I refrigerate the lidded (not airtight) dough for use over a 2-week period.
On baking day, dust the surface of the refrigerated dough with flour.
Cut off a 1 pound (grapefruit-sized) piece.
Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go.
Gradually elongate the mass.
With palms of your hands, gently roll into the shape of a baguette, tapering the ends to points.
Allow to rest on a flour-dusted board for 30 minutes.
(I cover with a low-lint linen napkin).
Twenty minutes before baking, preheat oven to 450 degrees F. At this time, placea baking stone on the center rack, or use two overturned glass baking dishes of the same height as a surface.
A metal cookie sheet will work in a pinch.
Place an empty broiler pan on any other shelf that will not interfere with the rising bread.
Just before baking, dust the loaf with flour.
With sharp kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarter inch from the bottom.
Make another identical cut about 3 inches down the loaf.
Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo).
Slide the loaf directly onto the hot stone (baking dishes, or cookie sheet).
Pour 1 cup hot tap water into the broiler pan and quickly close the oven door.
Bake 20-25 minutes, until deeply browned and firm.
NOTE: Use 7 cups all-purpose flour if you don't have bread flour.
You will get 3-4, 1-pound loaves out of this recipe.
Make the dough ahead of time and you'll have fresh bread every day for four days.","url":"https://recipe.bluelayer.org/recipe/15594/easy-wheat-stalk-bread-rustic-pain-depi"},{"id":"15564","title":"Ez Butterfingers","ingredients":"cookies, graham crackers, plain or honey, lowfat
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chocolate chips over a double boiler gently.
Make mini peanut butter sandwiches with the crackers.
Dip the mini sandwiches into the melted chocolate and allow to set up on wax paper.","url":"https://recipe.bluelayer.org/recipe/15564/ez-butterfingers"},{"id":"15546","title":"Pate - Nutty Pate","ingredients":"beans, snap, green, raw
nuts, walnuts, english
nuts, cashew nuts, raw
oil, olive, salad or cooking
spices, garlic powder
spices, basil, dried
mustard, prepared, yellow
sauce, worcestershire
tomatoes, red, ripe, raw, year round average
salt, table
lemon juice, raw","directions":"Toast nuts on a cookie sheet in 300 degree oven for 8-10 minutes.
Pour a small amount of hot water to cover the tomatoes and let stand while nuts are roasting, then drain, reserving the liquid.
Saute the garlic very briefly in the olive oil and remove from heat.
Put nuts, beans, oil/garlic combo, and the rest of the seasonings in a food processor with metal blade, and blend until smooth.
Add a little soaking liquid from tomatoes if pate is too stiff to blend.
Chill either in a container, or shaped into long rolls covered with plastic wrap.
Spread it or slice it, put it on crackers and enjoy!
Note: I don't really measure the seasonings when I add them.
The fresh basil is the most critical ingredient in terms of the flavor.
I'm sure different kinds of nuts would work equally well.
You could reduce the calories by using more beans and less nuts.
If you're a strict vegetarian, you can leave out the Worchestershire sauce.
This makes enough for a party, so you may wish to make a half batch.","url":"https://recipe.bluelayer.org/recipe/15546/pate-nutty-pate"},{"id":"15536","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 450 degrees.
Mix flour, wheat flour, baking powder, salt, and powdered milk in a medium mixing bowl.
Mix water and oil in small mixing bowl or 2-cup measuring cup.
Add wet to dry and stir until mixed.
Drop onto cookie sheet.
Bake at 450 degrees for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/15536/biscuits"},{"id":"15530","title":"Simple Biscuits (Lactose-Free, Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, baking powder, and salt into bowl.
Mix butter in with knife or fingers.
After butter is well mixed, add milk slowly.
Roll dough out on floured board.
Cut with biscuit cutter or cookie cutters.
Bake on greased baking sheet in oven (375 F) for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/15530/simple-biscuits-lactose-free-egg-free"},{"id":"15529","title":"Southern Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut butter into sifted dry ingredients.
Add milk gradually to make a soft dough.
Knead 30 seconds on a lightly floured board just enough to blend ingredients.
If you handle the dough too long, it'll make for tough biscuits.
Roll out to 1/2 inch thickness.
Cut with a floured biscuit cutter or the floured top of a water glass.
Place on a greased cookie sheet.
Bake at 450 degrees Fahrenheit for 12- 15 minutes or until tops of biscuits are a golden brown.","url":"https://recipe.bluelayer.org/recipe/15529/southern-biscuits"},{"id":"15514","title":"Cocoa Crumb Crust","ingredients":"cookies, vanilla wafers, lower fat
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt","directions":"Mix all ingredients thoroughly in a bowl.
Press into a 9-inch pie plate.
Bake at 350 degrees for 8 minutes (do not overbake, as crust will be hard).
Cool completely, and fill.","url":"https://recipe.bluelayer.org/recipe/15514/cocoa-crumb-crust"},{"id":"15508","title":"Thin and Crispy Chocolate Chip Cookies","ingredients":"nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.
Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
Increase oven heat to 375.
Sift together flour, salt and baking soda in a bowl; set aside.
Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/15508/thin-and-crispy-chocolate-chip-cookies"},{"id":"15501","title":"Vegan Oatmeal Spice Cookies","ingredients":"oil, olive, salad or cooking
sugars, granulated
oats
seeds, flaxseed
orange juice, raw
orange juice, raw
carrots, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground","directions":"Preheat oven to 325 degrees .
Cream together grapeseed oil and raw cane sugar.
Add the oats, seed-nut mixture, rice milk, orange juice, orange rind and carrot and beat well.
Sift together the remaining dry ingredients.
Fold into creamed mixture and mix well.
Drop by spoonfuls onto ungreased cookie sheet and back for 18-22 minutes, depending on your oven and the size of your cookies.
I always make them BIG!
Since these are Vegan, you and your kids can eat as much dough as you want while you are making them and dont have to worry about getting sick.
They are soooo tasty and hearty, and very good for you.
Its a great way to disguise health food and get your family to try it!
I like these as a quick grab and go snack, or for breakfast.
My daughter and her friends like to dip them in rice milk or have them with juice.
* You can use organic brown sugar if your store doesn't carry raw cane sugar.","url":"https://recipe.bluelayer.org/recipe/15501/vegan-oatmeal-spice-cookies"},{"id":"15495","title":"Super Quick & Easy Icing, Glaze or Drizzle (For Baked Goods)","ingredients":"sugars, granulated
vanilla extract
salt, table
vanilla extract","directions":"After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
Add vanilla extract for even more vanilla flavor.
Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc.
(This made enough for me to drizzle over a dozen huge cinnamon buns.
).","url":"https://recipe.bluelayer.org/recipe/15495/super-quick-easy-icing-glaze-or-drizzle-for-baked-goods"},{"id":"15482","title":"Skips Easy Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"hint if using self rising flour, omit baking powder.
Cut shortning or butter into flour.
With a food processor, add flour, salt, baking powder,and pulse.
Add shortning or butter, and pulse till crumbly.
Do not over pulse, avoid heating shortning.
Add milk and mix till combined.
Add flour as nessary to form slightly stickey dough.
Do not over work!
On a flowerd surface with floured hands.
flatten dough to about 1/2 inch thick.
Cut biscuits with any cutter, and place on cookie sheet or cast iron skillet.
(cast iron works best.
Sides touching for maxium rise.
Bake at 400 degrees till golden brown, about 30 minutes.
Serve with gravy or beef stew.","url":"https://recipe.bluelayer.org/recipe/15482/skips-easy-biscuits"},{"id":"15472","title":"Green Onion Low Fat Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
yogurt, greek, plain, nonfat","directions":"Preheat your oven to 400 degrees.
Spray a baking sheet with cooking spray.
In the bowl of your food processor put the flours, the baking powder, the baking soda, and the salt.
Pulse a few times to mix.
Now add the little cubes of butter and pulse until the mixture resembles peas.
Add the green onions and pulse once or twice to mix.
Add the yogurt and pulse until the mixture is just fully combined.
Drop by tablespoons onto the greased cookie sheet.
Bake 15 minutes or until lightlty browned.","url":"https://recipe.bluelayer.org/recipe/15472/green-onion-low-fat-drop-biscuits"},{"id":"15465","title":"Momma's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350F.
Mix all the ingredients together, until it looks like wet sand.
Form into a ball, and put on an ungreased cookie sheet.
Pat it down so it forms a thick pie-shaped form.
Cut into several traingles (on the top it should look about the width of the 4 tongs on a fork).
With a fork, imprint the 4 tongs on the top.
Bake until it looks brown, about 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15465/mommas-shortbread"},{"id":"15453","title":"Grain-Free Mudslide Fudge Cookies (Paleo/Primal)","ingredients":"cocoa, dry powder, unsweetened
egg, white, raw, fresh
honey
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat your oven to 350F.
Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.
Make sure to leave enough room between the cookies, as they will spread out a tad.
Bake for 8-10 minutes until the cookies are set and the tops are glossy.
You dont want to over bake these, as the edges will get crispy and a little bitter, so keep your eyes on them.
Let cool until warm, then dig in.","url":"https://recipe.bluelayer.org/recipe/15453/grain-free-mudslide-fudge-cookies-paleo-primal"},{"id":"15437","title":"Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
nuts, pecans
cranberries, dried, sweetened
cheese, parmesan, hard
butter, without salt
syrup, maple, canadian
sugars, powdered
nuts, pecans","directions":"Preheat oven to 350*F.
Cream the butter and sugar with an electric mixer on medium speed until creamy.
Blend in the maple syrup.
Combine the flour, baking soda, and salt; gradually add to the butter mixture.
With the mixer on low speed, stir in the oats, pecans, and dates.
Drop dough by rounded Tbsp.
2\" apart onto ungreased cookie sheets.
Bake for 12 minutes, or until light golden brown.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
FROSTING: Cream together the butter and cream cheese until smooth; blend in the maple syrup.
Gradually beat in the powdered sugar until smooth and spreadable.
Frost tops of cooled cookies; sprinkle with finely toasted pecans.","url":"https://recipe.bluelayer.org/recipe/15437/maple-pecan-oatmeal-drops-with-maple-cream-cheese-frosting"},{"id":"15432","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat
nuts, almonds
sugars, powdered
spices, cinnamon, ground
candies, semisweet chocolate
pumpkin, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Combine crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.
Blend in melted chocolate, pumpkin, and apple juice.
Shape into 1-inch balls.
Refrigerate.
Dust with remaining powdered sugar just before serving.
(Use melting directions on Nestle package for best results.
).","url":"https://recipe.bluelayer.org/recipe/15432/rich-chocolate-pumpkin-truffles"},{"id":"15428","title":"Cinnamon-Raisins Cookies","ingredients":"butter, without salt
sugars, brown
sugars, brown
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
raisins, seeded
nuts, walnuts, english","directions":"Place the margarine or butter and the brown sugar in the bowl of a food processor or electric mixer, and process until smooth.
Add the egg substitute and vanilla extract, and process until smooth.
Place the flour, baking soda, baking powder and cinnamon in a medium-sized bowl, and stir to mix well.
Add the flour mixture to the margarine mixture, and process to mix well.
Stir in the raisins and walnuts.
Coat a baking sheet with nonstick cooking spray.
Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.
Bake at 300 degrees for 16 for 18 minutes or until golden brown.
Cool the cookies on the pan for 1 minute.
Then transfer to wire racks and cool completely.
Serve immediately, or transfer to an airtight container.","url":"https://recipe.bluelayer.org/recipe/15428/cinnamon-raisins-cookies"},{"id":"15425","title":"Dr. Oz. Quinoa Chocolate Chip Cookies","ingredients":"peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
salt, table
nuts, almonds
quinoa, uncooked
spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt.
Add the rest of the ingredients and mix until combined.
Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper.
Place in the freezer to set, about 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15425/dr-oz-quinoa-chocolate-chip-cookies"},{"id":"15413","title":"Easy Cookie/Biscuit Tart Crust","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt","directions":"Put the biscuits or cookies into a food processor and pulverise into fine crumbs.
You want to use 1 part butter to 2 parts crumbs.
Mix the butter and the crumbs together.
Margarine is too soft and the tart will crumble apart easily, so use butter.
I don't have a tart dish so I used a deep plate covered in plastic wrap.
Tightly pack down the crumbs into the plate and then chill in the refrigerator.
Fill the tart with custard cream to complete the tart.","url":"https://recipe.bluelayer.org/recipe/15413/easy-cookie-biscuit-tart-crust"},{"id":"15405","title":"Polvorenes","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
nuts, walnuts, english
sugars, powdered","directions":"Using an electric mixer, beat the butter in a large bowl until light and fluffy.
Add the granulated sugar and beat until well blended.
Beat in the flour, then the ground and chopped walnuts.
Divide the dough in half, forming each half into a ball.
Wrap them separately in plastic wrap, and refrigerate until cold, about 30 minutes.
Preheat the oven to 325F.
Put the 1/2 cup powdered sugar in a shallow bowl and set it aside.
Working with half of the chilled dough at a time and keeping the rest in the fridge, roll 2-teaspoon-size chunks of the dough between your palms to form balls.
Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
Bake the cookies until they are golden brown on the bottom and just pale golden on top, about 18 minutes.
Let the cookies cool on the baking sheet for 5 minutes.
Then toss the warm cookies in the powdered sugar.
Transfer the sugar-coated cookies to a rack to cool completely.
(The cookies can be prepared 2 days ahead.
Store them in an airtight container at room temperature.)
Sift additional powdered sugar over the cookies, if desired, before serving.","url":"https://recipe.bluelayer.org/recipe/15405/polvorenes"},{"id":"15385","title":"Bajadera (Bah-Ya-Deh-Ra)","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
cookies, graham crackers, plain or honey, lowfat
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Place the water, sugar, and butter in a saucepan; bring to a boil.
Cook and stir until the sugar and butter dissolve, about 10 minutes.
Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish.
Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer.
Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.","url":"https://recipe.bluelayer.org/recipe/15385/bajadera-bah-ya-deh-ra"},{"id":"15379","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 375AF.
Mix all ingredients in a bowl until well combined.
Pour mixture into pie pan.
I like to add a little more sugar or some sprinkles on top.
Bake for 20-25 minutes or until golden brown.
Let cool then cut into slices.","url":"https://recipe.bluelayer.org/recipe/15379/shortbread-cookies"},{"id":"15374","title":"Pecan Log","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
nuts, pecans","directions":"Cream butter until light and fluffy.
Beat in sugar slowly.
Stir in the sweetedned condensed milk one tablespoon at a time until mixture is teh consisency of a stiffy cookie dough.
Form dough into eight small logs and roll in the chopped pecans.
Press pecans into the surface of the dough.","url":"https://recipe.bluelayer.org/recipe/15374/pecan-log"},{"id":"15355","title":"Mixed Nuts With Rosemary","ingredients":"butter, without salt
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
nuts, cashew nuts, raw","directions":"Preheat oven to 350 degrees.
Melt butter with rosemary, salt and cayenne.
Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
Bake for 10 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/15355/mixed-nuts-with-rosemary"},{"id":"15346","title":"Oatmeal Cookie Granola","ingredients":"oats
seeds, flaxseed
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
honey
vanilla extract","directions":"Preheat oven to 300 degrees.
Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
In a small saucepan, melt butter and add honey.
Once it starts to simmer, remove from heat and quickly stir in extract.
Mix well, and pour over dry mixture.
Mix to coat thoroughly, and place on a greased cookie sheet.
Place into the oven and bake for 20-25 minutes, until done.
Allow to cool completely, break into large pieces and store in an airtight container.
*Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.","url":"https://recipe.bluelayer.org/recipe/15346/oatmeal-cookie-granola"},{"id":"15344","title":"Chocolate Chip Yummies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth.
Combine the flour and baking soda; stir into the creamed mixture.
Mix in the quick oats and chocolate chips.
Roll the dough into walnut sized balls.
Place balls 2 inches apart onto an ungreased cookie sheet and press to flatten slightly using a fork.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/15344/chocolate-chip-yummies"},{"id":"15343","title":"Diabetic Peanut Butter Candy","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
raisins, seeded
sweetener, syrup, agave","directions":"Spread coconut on a cookie sheet.
Bake 5-10 mins til toasted, stirring several times.
Cool.
Mix peanut butter, raisins and artificial sweetener.
Form into one inch balls.
Roll in toasted coconut.
Chill.","url":"https://recipe.bluelayer.org/recipe/15343/diabetic-peanut-butter-candy"},{"id":"15334","title":"Easy & Egg-free Baked Cocoa Cookies","ingredients":"wheat flour, white, cake, enriched
cornstarch
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the mixing bowl on a kitchen scale, add the ingredients, and mix well with a whisk.
Add the vegetable oil and milk and mix with a spatula.
When it becomes crumbly, cover with plastic wrap and form into a log.
Make 7 mm slices.
Bake at 170C for 14-15 minutes.
Let cool and enjoy!
They're crumbly when just baked, but if you let them cool, they'll harden to a nice texture.
This is a matcha version.","url":"https://recipe.bluelayer.org/recipe/15334/easy-egg-free-baked-cocoa-cookies"},{"id":"15332","title":"Candy","ingredients":"sugars, granulated
butter, without salt
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic","directions":"In a pre-heated saucepan put ur butter & sugar on low to med heat.
Stir this mixture for 10 to 13 min, until a golden light brown color.
The mixture will start to look stringy when ready.
(I have no idea what the temp is suppose to read on thermometer)
Just to make sure it's ready to pour, at this stage I will drop a little of the mixture into ice cold water and taste to feel the texture.
The chewy texture in the middle needs to be gone.
It needs to b crunchy.
Remember to keep stirring!!!
Also do not burn or scorch the mixture
When ready pour mixture onto a cookie sheet covered with foil & spread to about 1/4 inch thick
If u would like to add choc & nuts do this now.
Start by pouring choc on, let it sit for a few sec to melt.
then spread evenly over candy.
While choc is still wet sprinkle on the nuts.
Apply a little pressure on top to help nuts stick into the choc when it's dry.
Let it chill for a few min the u can stick it in the fridge for 5 or 10 min.
Then Crack it up and enjoy : )","url":"https://recipe.bluelayer.org/recipe/15332/candy"},{"id":"15311","title":"My Momma's Microwave Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrup, maple, canadian
salt, table
leavening agents, baking soda","directions":"Place 4 quarts of popped popcorn in brown paper bag (like the ones from the grocery store).
Melt 1 stick of butter in glass bowl or casserole dish (lid is recommended but optional).
Add brown sugar, light Karo syrup, salt to bowl/dish.
Mix well.
(Put lid on) Microwave until mixture boils for 2 minutes.
(takes about 3.5 minutes).
Add baking soda, stir well.
Pour mixture over popcorn in the paper bag and stir well.
Fold down bag (to fit in your microwave) place in microwave and nuke for 1.5 minutes.
take bag out and shake it about or open and mix corn/caramel well.
Repeat above step 2 more times.
Place corn on 2 large cookie sheets and let cool.
I really like it when it's still warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15311/my-mommas-microwave-caramel-corn"},{"id":"15295","title":"10 Minute French Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix water, yeast, and sugar.
Then add salt, 4 cups flour, and oil.
Add a little more flour if dough is not thick enough to turn out of bowl.
Turn out on to 1 cup flour.
Knead for 5 to 10 minutes until dough is elastic and smooth.
Add more flour if needed.
(It usually takes about 5 minutes until the dough is not so sticky when you press.
I press my dough to flatten it some; turn it over; press a little;fold; press; repeat.So it's 1.Press 2.Turn Over 3.Press 4.Fold 5.Press 6.Turn.
Divide into 2 to 4 loaves with a knife.
Lay the sticky side down on a little flour to form a little round loaf.
You can bake it just like that.
If you want a sub roll, roll with a rolling pin into an oblong sheet and roll the sheet up into a loaf.
Spray with water if you want crunchy bread.
You can also put a mug of water into the oven to make your bread crunchy.
Place on lightly floured cookie sheet.
Bake at 375 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15295/10-minute-french-bread"},{"id":"15260","title":"Hot Fudge","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
sugars, brown
salt, table
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt","directions":"In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly.
Simmer until mixture thickens, about 5 minutes.
Remove from the heat and whisk in the butter.
Serve while still warm.
What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift.
Try with grilled fruit, over sponge cakes or even as a \"no need for the fondue pot\" chocolate dunk for fresh fruits, cookies and pound cakes.
This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream.
Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon!
BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge.
Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce.","url":"https://recipe.bluelayer.org/recipe/15260/hot-fudge"},{"id":"15250","title":"Biddy's Flapjacks","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
oats
nuts, hazelnuts or filberts
seeds, sunflower seed kernels, dried","directions":"Preheat oven to 350F.
Line 9-inch square baking pan with foil, leaving 2-inch overhang.
Melt butter, sugar and syrup in heavy medium saucepan over medium-low heat, stirring until sugar dissolves.
Mix in oats, nuts and sunflower seeds.
Transfer mixture to prepared pan.
Press down firmly to form even layer.
Bake until golden brown, about 25 minutes.
Transfer to rack and cool.
Using foil sides as aid, lift cookie out of pan.
Carefully cut into squares.
(Can be prepared 2 days ahead.
Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/15250/biddys-flapjacks"},{"id":"15246","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers; top with remaining crackers teaspoon make sandwiches.
Refrigerate.
In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.
Dip sandwiches and place on waxed paper until chocolate hardens.","url":"https://recipe.bluelayer.org/recipe/15246/dipped-peanut-butter-sandwich-cookies"},{"id":"15231","title":"Pineapple and Macadamia Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, macadamia nuts, raw
pineapple, raw, all varieties","directions":"preheat oven to 325.
combine flour and sugar.
cut in butter until mixture resembles fine crumbs and starts to cling.
stir in nuts and pineapple.
form into ball, knead until smooth.
on a lightly floured surface roll dough 1/4 inch thick.
using a 2 inch cookie cutter cut into shapes.
reroll scrapes only twice.
place 1 inch apart on ungreased cookie sheet.
bake 15-20 minutes.
transfer to wire rack.","url":"https://recipe.bluelayer.org/recipe/15231/pineapple-and-macadamia-shortbread"},{"id":"15223","title":"Dark Chocolate Covered Popcorn Snack","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, cashew nuts, raw
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
candies, semisweet chocolate
vanilla extract","directions":"Preheat oven to 250 degrees.
Place the popped corn and nuts in a large roasting pan and mix together.
In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
Bring to a boil, stirring constantly.
Stir in the chocolate.
Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
Remove from the heat and stir in the vanilla.
Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
Bake for 1 hour, stirring occasionally.
Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool.
Store poppycock in a plastic ziploc bag.","url":"https://recipe.bluelayer.org/recipe/15223/dark-chocolate-covered-popcorn-snack"},{"id":"15212","title":"Autumn Oat Favourites","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking soda
water, bottled, generic","directions":"Preheat the oven to 325F Grease two baking sheets.
Place the butter, sugar and syrup in a large saucepan.
Heat gently until the butter has melted and the sugar has dissolved.
In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture.
In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture.
When the dough is cool enough to handle, scoop up a tablespoon at a time, form it into a ball and place it on the baking sheet.
Space the cookies at least two inches apart.
Bake until brown and crisp at the edges, 14 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/15212/autumn-oat-favourites"},{"id":"15210","title":"Kifli's","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered","directions":"Mix ingredients together in a large mixing bowl until combined evenly.
Refrigerate dough for approximately one hour.
Preheat oven to 350'.
Roll dough into small balls (about 1'' or so.
You want the balls to all be about the same size.
On a flat floured surface roll the balls flat but not too thin.
Fill with Jelly jam or lekvar.
Roll up into a crescent shape.
Place on a greased cookie sheet
Cook for about 10-15 minutes
As soon as the bottoms begin to brown they are done.
Remove from cookie sheet and allow to cool on wire racks.
Garnish with powdered sugar and enjoy!","url":"https://recipe.bluelayer.org/recipe/15210/kiflis"},{"id":"15207","title":"Oatmeal Raisin Cookie Dough","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
sugars, granulated
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract","directions":"Soak the raisins in hot water for 5 minutes and then drain.
Whisk the flour, oats, cinnamon, baking powder and salt together in a medium bowl and set aside.
Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour-oat mixture and mix on low speed until well incorporated.
Turn off the beaters and use your hands to help combine if needed.
Fold in the raisins with a rubber spatula or mix them in with your hands.
Refrigerate in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/15207/oatmeal-raisin-cookie-dough"},{"id":"15203","title":"Sand Tarts","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans
sugars, powdered","directions":"Reheat oven to 350 F.
Cream butter and sugar.
Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
Take teaspoon size of mixture and roll into a ball.
Place on cookie sheet that has been sprayed lightly with oil.
Bake at 350 F. for 30 minutes.
Roll tarts in powdered sugar as soon as they are removed from oven.
When cooled roll tarts in sugar again and store in air tight containers.","url":"https://recipe.bluelayer.org/recipe/15203/sand-tarts"},{"id":"15202","title":"Gluten Free Honey Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, canola
honey
butter, without salt","directions":"Preheat oven to 300 degrees.
Prepare jelly roll pan (cookie sheet with sides) with spray oil or parchment.
Mix oats and coconut in medium mixing bowl.
In microwave safe bowl or measuring cup, heat oil, honey and butter in microwave until butter is melted.
Add oil, honey and butter mixture to oats and coconut and mix well.
Spread evenly on prepared jelly roll pan (cookie sheet with sides) and put in oven.
Bake for 11 minutes, stir, and bake for approximately 11 more minutes.
Granola will continue to brown after removing from oven, so take it out slightly before desired toastiness.","url":"https://recipe.bluelayer.org/recipe/15202/gluten-free-honey-granola"},{"id":"15193","title":"Healthy Cran-Orange Oatmeal Cookies","ingredients":"yogurt, greek, plain, nonfat
oil, olive, salad or cooking
honey
molasses
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
cranberries, dried, sweetened
orange juice, raw","directions":"Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
You can coat with nonstick spray too, but the candies do stick to the pan and complicate cleanup.
In a large mixing bowl, stir the yogurt, oil, honey, molasses, and vanilla, then mix in the oats.
Sift the flour, baking powder, salt, and cinnamon over the wet ingredients, then add the cranberries and orange candy, and stir until mixed.
Drop by large spoonful (3-5 tbs per cookie) onto cookie sheet and leave at least 2 inches between them so they don't spread together.
Bake about 23 minutes.
When they have cooked for 18 minutes, begin checking for doneness.","url":"https://recipe.bluelayer.org/recipe/15193/healthy-cran-orange-oatmeal-cookies"},{"id":"15188","title":"Cafe Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180C.
Place the butter and sugar in a mixing bowl.
using an electric mixer, beat until light and creamy.
Beat in the condensed milk.
Add the flour and mix on low speed until smooth.
Stir in the choc bits until well combined.
Roll about 2 teaspoonfujls of the mixture into balls and place on baking paper-lined trays.
Press each ball gently with a floured fork.
Bake for 12-15 minutes or until lightly golden.
Remove from the over and allow to cool on the tray.","url":"https://recipe.bluelayer.org/recipe/15188/cafe-chocolate-chip-cookies"},{"id":"15176","title":"Homemade Christmas Ornaments","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 200 degrees.
Mix the above 3 ingredients until combined thoroughly.
I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
Roll out with rolling pin until it is about 1/4 in or less thick.
FYI-depending on the size of the cookie cutter you may get more or less ornaments.
Use cookie cutters to make individual ornaments.
Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees.
Do not turn the ornaments over.
However I do turn over once they are out of the oven so that the it dries completely.
Once dried, paint and design as desired, place ribbon and hang on tree!","url":"https://recipe.bluelayer.org/recipe/15176/homemade-christmas-ornaments"},{"id":"15162","title":"Olive Oil Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil.
Stir in 2 cups of the flour in order to make a soft ball.
Knead in additional flour so that dough is soft and not sticky.
Place kneaded dough in a medium size greased bowl.
Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape.
Place onto a greased cookie sheet.
Cover and let rise for 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/15162/olive-oil-bread"},{"id":"15160","title":"Totoro Cookies with Pancake Mix and Simple Ingredients","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"Prep: Cube the butter into 1 cm chunks.
Preheat the oven to 180C.
In a bowl, combine pancake mix and sugar.
Add the cubed butter to the pancake mix and sugar.
Using a wooden spatula, mix in as if cutting the butter.
Once the mixture becomes yellow and crumby, it's good.
Pour in the milk, and continue cutting the mixture.
Once the dough looks like this, knead with your hands.
Once the dough clumps into one ball, it's done.
Take half of the dough and knead cocoa powder into it.
Shape the dough into a teardrop.
Roll out the dough with a rolling pin or your hands.
Repeat the same procedures with the plain dough, but roll out the dough slightly smaller.
Lay the plain dough on top of the cocoa dough.
Shape mini mushrooms for Totoro's ears.
Stick on the ears and make eyes.
Stick on the designs for his tummy and a nose.
Bake for 5-10 minutes in a 180C oven.
Once the cookies are baked, cool, then remove from the tray.
The Totoro cookies are done.
I made Jack from \"The Nightmare Before Christmas\".
I made Mike from the movie, \"Monsters Inc.\" Here's a recipe to show you how to bake them!
I made the Little Green Men from the \"Toy Story\" series..
I made these cut-out cookies from the same recipe.","url":"https://recipe.bluelayer.org/recipe/15160/totoro-cookies-with-pancake-mix-and-simple-ingredients"},{"id":"15135","title":"Ww 1 Pt Chocolate-Peanut Butter Oatmeal Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
peanut butter, smooth style, without salt
oats
oil, canola","directions":"Mix milk, cocoa powder and sugar over low heat.
Bring to a boil and remove from heat.
Add the peanut butter stirring til the mix is melted.
Stir in oatmeal and the oil.
Drop 16 spoonfuls onto baking sheet lined with wax paper.
Freeze for at least 4 hours and store in freezer.","url":"https://recipe.bluelayer.org/recipe/15135/ww-1-pt-chocolate-peanut-butter-oatmeal-cookies"},{"id":"15127","title":"Crisp Cocoa-Pecan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
sugars, granulated
syrups, corn, light
syrups, corn, light
vanilla extract
nuts, pecans
pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk flour, cocoa, baking soda, and salt in medium bowl.
Stir butter and next five ingredients in another medium bowl until smooth.
Stir in flour mixture, then nuts.
Cover and chill until firm enough to scoop, at least four hours.
(Can be made one day ahead.
Keep chilled.
).
Position 1 rack in top third of oven and 1 tack in bottom third of oven and preheat to 325 degrees.
Line 3 large baking sheets with parchment.
Measure 2 level tablespoons of dough; roll between palms into ball.
Place on prepared sheet.
Using fingers, spread dough to 3\" diameter disk.
Repeat with remaining dough, spacing 5\" apart.
Bake cookies 8 minutes; reverse sheets.
Bake cookies until flat and beginning to darken around edges; about 10 minutes.
Transfer cookies on parchment to rack (cookies will crisp as they cool).
Can be made 4 days ahead.
Store airtight at room temperature.
Place rack inside rimmed baking sheet.
Place chocolate chips in small microwave-safe bowl.
Heat chips in microwave in 15 second intervals until smooth, stirring occasionally.
Drizzle chocolate over cookies.
Let stand until chocolate sets, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15127/crisp-cocoa-pecan-cookies"},{"id":"15123","title":"No Bake Special K Cookies","ingredients":"syrups, corn, light
sugars, granulated
vanilla extract
salt, table
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave corn syrup, sugar, vanilla extract and salt for 2 minutes.
Stir well and microwave for an additional 1-2 minutes.
You just want the sugar to be melted and combined well with the corn syrup.
You can use your stove top as well.
Don't overcook because the cookies will be hard.
When sugar mixture is done, add the peanut butter.
Stir well until well combined.
Stir in cereal until well combined.
Using a spoon, drop cookies onto wax paper and let cool.
I used Chocolatey Delight Special K cereal on my cover picture.
You can use any brand of cereal that you like.
You can also add in chocolate chips, nuts etc.
Just readjust cereal ration some.
Have fun.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/15123/no-bake-special-k-cookies"},{"id":"15120","title":"Coconut Macaroons","ingredients":"nuts, almonds
seeds, flaxseed
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal.
The mixture should be very finely ground, without any identifiable pieces of almond visible.
Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients.
Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (5 cm) apart.
Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top.
Cool completely before removing to a cooling rack (the cookies will firm up as they cool).
May be frozen.","url":"https://recipe.bluelayer.org/recipe/15120/coconut-macaroons"},{"id":"15094","title":"Oatmeal Cookie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Preheat oven to 350.
Mix together all bar ingredients and evenly press into the bottom of a 13\" x 9\" baking pan.
Bake at 350 for 15 minutes; remove from oven.
For topping: Melt the chocolate in a sauce pan over low heat; gradually stir in the heavy cream; mix until well-combined.
Spread this mixture evenly over the baked bars in the pan.
Allow to cool completely before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/15094/oatmeal-cookie-bars"},{"id":"15090","title":"Fiesta Cookies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 350 degrees.
Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap.
Using a rolling pin, crush to fine crumbs.
Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
Combine the flour, baking powder, and salt in a medium bowl.
Set aside.
Place the butter in the bowl of a standing electric mixer and beat until light.
Add the sugar and vanilla and beat until light and fluffy.
Beat in the reserved flour mixture.
Working with a piece at a time, shape the dough into balls about 1 inch in diameter.
Carefully roll each ball into the crushed Froot Loops.
Place the coated cookies on an ungreated cookie sheet.
Bake in the preheated oven for about 14 minutes or until golden.
Remove from oven and transfer immediately to cooling racks.","url":"https://recipe.bluelayer.org/recipe/15090/fiesta-cookies"},{"id":"15086","title":"Sunflower Seed Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed","directions":"Mix flours and salt together.
Proof yeast with honey in 1/4 cup warm water.
Add the yeast and the rest of the water to flour.
Knead for 10 minutes.
Knead in the seeds.
Let rise until doubled; cover with damp cloth; put in greased bowl; punch down; shape into 12 buns.
Brush tops with water.
Place on a greased cookie sheet .
Slice tops, cover, and let rise.
Brush tops with milk.
Bake at 350 degrees Fahrenheit for 30 minutes or golden brown; the higher the temperature, the crispier the crust.","url":"https://recipe.bluelayer.org/recipe/15086/sunflower-seed-rolls"},{"id":"15078","title":"Oatmeal Raisin Breakfast Cookies","ingredients":"oats
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees.
Measure oats into medium-sized bowl.
Add enough applesauce to coat, stirring.
If the oats flake off each other or seem dry, there isn't enough applesauce.
Add raisins to taste.
Add a tablespoon or two of oil, stir well.
Form into four or five medium cookie shapes on an ungreased cookie sheet.
Bake for 20 minutes.
Enjoy while they're hot and moist.","url":"https://recipe.bluelayer.org/recipe/15078/oatmeal-raisin-breakfast-cookies"},{"id":"15073","title":"Thin, Crisp Almond Cookies","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, almonds","directions":"Cover a baking sheet with plastic wrap (or line a 6\"x9\" glass baking dish with plastic wrap).
In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
Most of the sugar will 'not' be disolved.
Remove the pan from the heat.
Stir in the flour, baking soda and almonds.
Mix well.
Cool 5 minutes.
On the sheet covered with plastic wrap, shape the dough into a 5\"x8\" rectangle that is 1\" high, rounding out the edges and corners slightly - OR - press the dough into a 6\"x9\" dish.
Cover with more plastic wrap and chill at least 4 hours or overnight.
Set the oven at 325.
Line two baking sheets with parchment paper.
Lift the block of dough from the baking sheet (or dish).
Set it on a cutting board, discarding the plastic wrap.
Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
Space the cookies on a bakiing sheet about 1/2\" apart.
Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
With a wide spatula, turn the cookies over and bake 8 minutes more.
Leave the cookies on the sheet to cool for 5 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/15073/thin-crisp-almond-cookies"},{"id":"15067","title":"Alice's Rustic Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table","directions":"Stir together Sponge ingredients to form a stiff dough.
Cover and let rest for at least 5 hours.
In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
Cover with plastic wrap and let rise 2 hours.
After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet.
Open oven and slide the dough with the parchment paper onto the baking tiles.
Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.","url":"https://recipe.bluelayer.org/recipe/15067/alices-rustic-country-bread"},{"id":"15054","title":"Best Ever Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Mix margarine, sugar, syrup, and salt in pot.
Bring to boil on medium heat, and boil for 5 minutes, stirring occasionally.
Remove from heat, and add baking soda.
Stir until foamy throughout.
Pour over popcorn, and mix well.
Spread evenly on cookie sheet, and bake at slow 200F oven for 1 hour.
This last baking step ensures crispy popcorn.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15054/best-ever-caramel-popcorn"},{"id":"15046","title":"Crunchy Granola","ingredients":"oats
honey
vanilla extract
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated","directions":"Pre-heat oven to 325F.
Slowly mix oats, honey, maple syrup, and vanilla.
Add flour.
After the flour is mixed in add both sugars.
Mix on low speed for 2 minutes.
Place the mixture onto an edged cookie tray lined with parchment paper.
Press and flatten the mixture by pressing on it with a spatula.
Place in the oven for 10 minutes.
Take it out and flip the granola over (do not try and keep it in one piece!)
And then place in the over for another 10 minutes.
For bars, gently cut the granola into the desired size immediately after taking it out of the oven.
For smaller pieces, let it cool for about 30 minutes and then break into the desired size chunk.","url":"https://recipe.bluelayer.org/recipe/15046/crunchy-granola"},{"id":"15040","title":"Vinegar Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vinegar, distilled
leavening agents, baking soda","directions":"In a large bowl with mixer on low speed, beat butter and sugar until blended.
Increase speed to high and beat until light and fluffy (approximately 3 minutes).
At low speed, beat in flour, vinegar and baking soda until mixed.
Cover bowl and chill dough for 1 hour.
Preheat oven to 350 degrees F. Drop dough by rounded teaspoonfuls, about 2 inches apart onto an ungreased baking sheet and bake for 13-15 minutes until cookies are set and edges are light golden brown.
Let cookies sit for 2-3 minutes before transferring them to a cooling rack.
Makes approximately 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/15040/vinegar-sugar-cookies"},{"id":"15022","title":"Quick Food Processor Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 475 degrees.
Put the flour, baking powder and salt in the food processor.
Pulse several times to mix.
If your shortening is hard cut it up before dropping on the food processor.
Pulse until shortening is in bits about the size of small peas.
Add milk and pulse until dough comes together.
Dump on to a floured board and knead for a minute or two.
Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/15022/quick-food-processor-biscuits"},{"id":"15006","title":"Preacher Cookies","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats
peanut butter, smooth style, without salt
vanilla extract","directions":"Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan.
Boil for 1 minute.
Stir in oatmeal, peanut butter and vanilla.
Drop by tablespoonfuls onto waxed paper.
Allow to cool and harden.","url":"https://recipe.bluelayer.org/recipe/15006/preacher-cookies"},{"id":"14997","title":"Brown Bag Protein","ingredients":"oats
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, protein powder whey based
yogurt, greek, plain, nonfat
syrup, maple, canadian
peanut butter, smooth style, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"blend all dry ingredients together.
Add jogurt and sirop, stir.
Add peanutbutter and blend until you think it will not blend any better.
Add applejuice and mix on high speed for a few seconds.
Make cookies or muffins or if you like bars you only use 1/4 cup juice.
Bake at 170for 15 minutes or until slightly brown.","url":"https://recipe.bluelayer.org/recipe/14997/brown-bag-protein"},{"id":"14995","title":"Peanut Brittle","ingredients":"syrup, maple, canadian
sugars, granulated
vanilla extract
leavening agents, baking soda
oil, corn, peanut, and olive","directions":"Line a cookie sheet with foil and spray with cooking spray.
Spread peanuts over cookie sheet (I dont even measure the nuts anymore, just cover the sheet to the desired consistency).
Combine the Karo syrup, sugar and vanilla in a large pan and boil to 300* degrees on a candy thermometer.
Remove from heat and quickly add the soda to the candy.
Stir quickly and spread thickly over the peanuts.
Let cool and break in to bite size pieces.
Servings are approximate, I figure 5-6 little bags per batch.","url":"https://recipe.bluelayer.org/recipe/14995/peanut-brittle"},{"id":"14993","title":"Garlic Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
spices, parsley, dried
spices, garlic powder
salt, table
oil, olive, salad or cooking","directions":"Mix all ingrediants together with the shrimp.
Put in zip lock bag or covered bowl.
Put in the fridge for 1/2 hour to overnight.
1/2 hour is just as good.
Put shrimp onto a sided cookie sheet.
No need to drain.
Preheat oven to 500.
Bake 7-9 minutes.
You can leave the shells on for guest to peel (too messy for me).
Another idea is to put individual portions of 4-6 on a skewer and then bake (take those shells off first).
This is quick and no mess.","url":"https://recipe.bluelayer.org/recipe/14993/garlic-shrimp"},{"id":"14970","title":"Gingerbread Frosting for Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground","directions":"Place the confectioners' sugar in a bowl, and stir in the milk until smooth.
Mix in the cinnamon, cloves, and ginger until thoroughly blended.
Spread on cookies of your choice.","url":"https://recipe.bluelayer.org/recipe/14970/gingerbread-frosting-for-cookies"},{"id":"14960","title":"Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Mix together popcorn, peanuts, and rice krispies.
Heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave).
Pour over dry mixture and stir.
Flatten mix on cookie sheet (cover cookie sheet with wax paper first).
Let cool (can refriegerate to cool faster).
Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/14960/chocolate-popcorn"},{"id":"14951","title":"Crispy Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.
Add the butter and vanilla; pulse until the mixture resembles moist sand.
Add the melted chocolate and pulse just until the dough comes together.
Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
Preheat the oven to 325.
Line 2 large baking sheets with parchment paper.
Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.
Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.
Transfer the rounds to the prepared baking sheets 1 inch apart.
Gather and reroll the scraps and stamp out more cookies.
Bake the cookies for about 18 minutes, until the tops are firm.
Let cool completely on the baking sheets before serving.","url":"https://recipe.bluelayer.org/recipe/14951/crispy-chocolate-cookies"},{"id":"14930","title":"Vegan Chocolate Chip Cookies","ingredients":"egg substitute, powder
water, bottled, generic
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat over to 375; use a non-stick cookie sheet.
In a food processor, whip the Ener-G Egg Replacer and water together until it's thick and creamy.
In a large bowl, cream the butter, sugar, brown sugar and vanilla.
Add the egg replacer mixture to this wet mixture and throughly combine.
In a separate bowl combine the remaining dry ingredients except chocolate chips.
Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
When it is almost thoroughly comined, add the chocolate chips.
Bake for 8 - 10 minutes or until golden brown.
Let stand for 2 minutes, move to wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14930/vegan-chocolate-chip-cookies"},{"id":"14890","title":"Healthy Oatmeal Cookies","ingredients":"oats
oats
wheat flour, white, all-purpose, unenriched
syrup, cane
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
raisins, seeded
water, bottled, generic
vanilla extract
honey
pineapple, raw, all varieties","directions":"Preheat oven to 350F (180C).
In large bowl, combine all dry ingredients.
In blender, mix water, vanilla extract, honey and pineapple.
Add to above contents.
Drop by spoonfuls on to non-stick baking sheet at 350F (180C).
for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/14890/healthy-oatmeal-cookies"},{"id":"14873","title":"Whole Wheat English Muffins","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl, Dissolve the yeast and 2 tbsp of warm water.
Set aside till yeast is dissolved, about 3-5 minutes.
Make sure water is not too hot or yeast will not work.
Should be about 105 to 110 F.
In a large bowl, combine the remaining water (1 cup) , milk, sugar, and salt.
Stir in the dissolved yeast then gradually beat in one cup of All purpose flour and one cup of whole wheat flour
Cover with a clean cloth and let it rise in a warm place for about 1 and a half hours.
After the dough has risen, add the oil and remaining flours, beat in a stand mixer or simply knead by hand.
Transfer to a well floured surface and roll it into about 1/2 an inch thick.
Cut into rounds by a cookie cutter or simply by the bottom of any round shaped cup.
Dust a baking sheet with cornmeal and transfer the muffins to the baking sheet.
Cover with a cloth and let it rise in a warm place until doubled.
Roughly 30 -40 mins.
Heat a skillet with a little bit of oil, cook the muffins on each side for about 3-4 mins each or until lightly browned over medium heat.
When ready to serve, fork split your muffins and toast them in your toaster.
Can be stored in an air tight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14873/whole-wheat-english-muffins"},{"id":"14867","title":"Herbfarm Rosemary Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table
sugars, granulated","directions":"Line two baking sheets with parchment paper.
Cream butter in a large bowl until pale yellow and light.
Add the sugar; continue mixing until the mixture is fluffy.
If you are using fresh rosemary, mince it.
If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.
Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined.
The dough will be somewhat soft.
Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
Roll the dough out to form a rectangle about 10 x 14 inch and 1/4 inch thick.
Cut cookies into 1 1/2 x 2 inch rectangles or any other shape you like.
Place them about 1/2 inch apart on the prepared baking sheets.
Sprinkle them with the sugar topping if desired; bake at 375F (190C).
in the center of the oven until they are gold at the edges, 12 to 15 minutes.
Remove the cookies from the oven and transfer them to wire racks to cool.
Pack in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14867/herbfarm-rosemary-shortbread"},{"id":"14850","title":"Edible Chocolate Chip Cookie Dough","ingredients":"butter, without salt
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"In a mixing bowl, cream butter and sugars
Beat in vanilla and milk.
Gradually add flour.
Stir in chocolate chips
Store in refrigerator","url":"https://recipe.bluelayer.org/recipe/14850/edible-chocolate-chip-cookie-dough"},{"id":"14848","title":"Pecan Lace","ingredients":"nuts, pecans
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
Combine all ingredients in a skillet, stirring over medium heat until blended.
Keep mixture warm.
(Mixture will be thin).
Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet.
(No more than four or six cookies per sheet).
Bake for five minutes then cool on the cookie sheet for one minute.
Quickly remove each cookie with spatula and curl around handle of wooden spoon.
If cookies get too brittle to curl, return to oven for a minute to soften.
To keep crisp, store airtight.","url":"https://recipe.bluelayer.org/recipe/14848/pecan-lace"},{"id":"14836","title":"Chocolate Chocolate Chip Cookies","ingredients":"seeds, flaxseed
water, bottled, generic
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C, or gas mark 4).
In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency.
Set aside.
In a large-size bowl, mix butter and sugar until creamy.
Add \"flax egg\" and vanilla.
In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt.
Add this dry mixture to the wet mixture, and mix until everything is well blended.
If you need a little extra moisture, add a small amount of water or nondairy milk.
Stir in chips.
Form balls and flatten slightly on an ungreased cookie sheet.
Bake for 7 to 9 minutes, until the tops are no longer gooey.","url":"https://recipe.bluelayer.org/recipe/14836/chocolate-chocolate-chip-cookies"},{"id":"14824","title":"Way Too Easy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Separate ribs by nicking with a knife and then tearing apart with your hands.
They seem to hold more sauce done this way.
Place ribs in steamer over rapidly boiling water.
Steam for 12 to 15 minutes.
Heat oven to 375 degrees Fahrenheit.
Cool ribs for 2 or 3 minutes.
Place ribs on foil lined cookie sheet.
Brush ribs liberally with sauce; turn ribs over; brush other side.
Bake about 10 minutes; turn ribs and brush with sauce again.
Bake a further 10 minutes.
Repeat last two steps, if necessary.
Ribs can be done on a grill instead of in an oven; just be sure that it is not too hot.
NOTE: Frozen ribs can be fixed this way; place frozen ribs straight into the steamer; steam an extra 5 to 10 minutes and, obviously, separate the ribs after they have cooled from the steaming.","url":"https://recipe.bluelayer.org/recipe/14824/way-too-easy-ribs"},{"id":"14816","title":"Chocolate Faux-Bois Disks","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Cut a piece of acetate (see Sources, page 342) to fit the back of a baking sheet.
Tape acetate to inverted baking sheet.
Melt bittersweet chocolate (see page 323).
Coat the surface of a wood-graining tool with a thick layer of melted bittersweet chocolate.
Starting at the top of the acetate, rock the coated tool back and forth while dragging it in one swift motion to make a vertical striation.
If you are not satisfied with how it looks, repeat motion over each strip right away.
Transfer baking sheet to the freezer and chill until set, about 3 minutes.
Melt white chocolate (see page 323).
Stir to cool slightly (it should not be piping hot), then pour the white chocolate on top of the coated acetate.
Using an offset spatula, quickly but gently spread the melted white chocolate evenly over the entire surface (do not press too hard or the dark chocolate will smear).
Freeze baking sheet for 30 seconds to allow the chocolate to set slightly.
Remove from freezer, and use a 2 1/4-inch round cookie cutter (the same size as the top of cupcakes) to cut rounds of chocolate (press down to the acetate), leaving them intact on the baking sheet.
Return to freezer and allow chocolate to set completely, at least 10 minutes (or up to 2 days, wrapped well in plastic).
Once chocolate has hardened, remove tape from one side of the pan; lifting acetate from that side, punch out the chocolate rounds (leave on baking sheet).
Refrigerate until ready to use, up to 2 hours.
To avoid leaving any fingerprints on the surface, use an offset spatula to transfer rounds to cupcakes.","url":"https://recipe.bluelayer.org/recipe/14816/chocolate-faux-bois-disks"},{"id":"14808","title":"Jackfruit Macaroons Recipe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
milk, canned, condensed, sweetened
syrup, maple, canadian","directions":"Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat
In a large bowl, combine sweetened flaked/shredded coconut, flour and salt.
Pour in sweetened condensed milk and chopped jackfruit.
Mix until combined.
Drop tablespoonfuls (or use a cookie scoop) onto the cookie sheet.
Bake for 15 to 20 minutes or until golden brown.
Let cool completely before removing from cookie sheet","url":"https://recipe.bluelayer.org/recipe/14808/jackfruit-macaroons-recipe"},{"id":"14801","title":"Chocolate Crisps - Candy","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded","directions":"Melt the butter in a saucepan; break the chocolate into smaller pieces and melt with the butter.
Stir.
Add rice crispies and raisins (or other ingredient of your choice).
Pour the mixture into a 9 x 13 inch pan or cookie sheet with raised edges; should be lined with parchment paper.
Let the mix cool and cut/break into smaller pieces.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/14801/chocolate-crisps-candy"},{"id":"14798","title":"Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In a 3 quart casserole dish, combine the corn syrup, sugar and peanuts.
Microwave on high for 12 minutes.
Stir in butter and vanilla, cook on high for 4 minutes.
Stir in baking soda.
Pour onto buttered cookie sheet; cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/14798/microwave-peanut-brittle"},{"id":"14782","title":"Butter Pecan Ice Cream","ingredients":"butter, without salt
nuts, pecans
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"This recipe makes 3 cups of ice cream.
I used a Cuisinart ice cream maker with capacity of 1 1/2 quarts.
Note that the ice cream maker bowl should be frozen for at least 16 to 24 hours prior to starting the ice cream.
Also, the toasted pecans and ice cream base should be chilled in advance.
In a medium non-stick skillet over medium-low heat, melt butter.
Add pecans and salt.
Cook over low to medium heat until pecans are toasted and golden, stirring frequently, for about 8 minutes.
Remove from heat, strain and reserve pecans.
Let them chill in the refrigerator.
Discard butter or keep for another recipe (perhaps over pancakes, waffles or in cookies).
In a medium bowl whisk to combine the milk and sugar until sugar is dissolved.
Add the heavy cream and vanilla.
Cover and refrigerate for 1-2 hours or overnight.
(I was short on time and since my ingredients were pretty cold, I did not refrigerate them for 1-2 hours.)
Turn on the Cuisinart ice cream maker according to manufacturers instructions and insert the frozen bowl.
Pour the cream mixture into the frozen bowl and let it mix until thickened, about 20 minutes.
Five minutes before mixing is completed, add the pecans and let them mix in completely.
This ice cream is soft and creamy.
If a firmer consistency is preferred, transfer to an airtight container and place in the freezer for 30 minutes before you serve it.","url":"https://recipe.bluelayer.org/recipe/14782/butter-pecan-ice-cream"},{"id":"14777","title":"Sweet Potato Cookies","ingredients":"sweet potato, raw, unprepared
sugars, granulated
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Put the sweet potato in a silicon steamer and microwave until tender.
While still hot, scoop out the flesh, add sugar, and pass through a sieve to strain.
Combine cake flour and baking powder in a bowl, and whisk until smooth and fluffy.
Add strained sweet potato and vegetable oil to the dry ingredients and mix.
Once the batter forms a dough, wrap in plastic wrap and chill in the refrigerator for 20 minutes.
Roll out the dough to 5 mm thickness, then cut with a cookie cutter.
Sprinkle black sesame seeds and bake for 15 minutes in an oven set to 360F/180C.","url":"https://recipe.bluelayer.org/recipe/14777/sweet-potato-cookies"},{"id":"14766","title":"Chocolate Chunk Oat Cookies","ingredients":"butter, without salt
milk, canned, condensed, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Soften the butter.
Beat it with the condensed milk and sugar until light and creamy.
Add flour, oats, baking powder and chocolate.
Mix thoroughly.
Put dessertspoons of the mixture on oven trays which have been greased and lined with baking paper.
Press down with a fork.
Bake for 15 minutes, rotating the trays halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/14766/chocolate-chunk-oat-cookies"},{"id":"14759","title":"Pretzel bread buns","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, baking soda","directions":"Place first four ingredients into your bread machine, in order listed.
Select dough cycle.
After five minutes check the dough and add water or flour if needed.
When cycle is complete, turn dough onto lightly floured surface.
Divide dough into eight balls.
Roll each ball into a rope and shape dough into a pretzel shape, keep in mind this will be a bun so its ok for it to be fat as you want it to be.
Bring water and baking soda to a boil.
Drop each bun into the boiling water two at a time for about 10 to 15 seconds.
Remove onto paper towel to dry and place onto greased cookie sheet.
Bake 425 degrees F for 8 to 10 minutes or until lightly golden brown.","url":"https://recipe.bluelayer.org/recipe/14759/pretzel-bread-buns"},{"id":"14735","title":"Easy Butter Cookies II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy.
Stir in the vanilla and then the flour to form a soft dough.
Roll the dough into walnut sized balls.
Place the cookies 2 inches apart onto the cookie sheet.
Flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar.
Bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown.
Do not over cook.
Remove from cookie sheets to cool on wire racks.
Melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth.
Spread chocolate onto the bottom of each cookie.
Place cookies chocolate side down onto waxed paper until set.","url":"https://recipe.bluelayer.org/recipe/14735/easy-butter-cookies-ii"},{"id":"14717","title":"Wheat Thins Style Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Preheat oven to 350 degrees.
In a large mixing bowl thoroughly combine both flours.
In a separate bowl whisk together the oil, salt and water.
Add liquid mixture to the dry mixture, mixing only enough to completely incorporate.
Do not over mix!
On a length of parchment paper that will fit your cookie sheet roll mixture to a rectangle no more than 1/8 thick the thinner the better as uniform as possible.
Work fairly quickly but dont overwork.
Dust rolling pin lightly with flour as needed to keep from sticking if necessary during the rolling process.
Carefully slide parchment paper and contents onto cookie sheet.
Gently score mixture with a sharp knife at the desired cracker size but do not cut through!
Prick each cracker section two or three times with a fork to allow steam to escape.
Sprinkle lightly with salt or other favorite cracker seasoning mix, if desired.
Bake at 350 degrees for about 30 minutes or until crackers are crisp and light brown.
Cool completely.
Separate into individual crackers.
Store in air-tight containers in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/14717/wheat-thins-style-crackers"},{"id":"14712","title":"Easy Applesauce Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Stir together first five ingredients; set aside.
Cream butter and sugar until light and fluffy.
Beat in applesauce; mixture will look curdled.
Beat in flour mixture until well-blended.
Drop by teaspoonsful on greased cookie sheets.
Bake in preheated 375 degree oven for 12-15 minutes or until browned around edges and top springs back when lightly pressed.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/14712/easy-applesauce-cookies"},{"id":"14710","title":"Simple Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Cream butter and sugar.
Add flour, mix well.
Roll out and cut into desired shapes, place on parchment paper.
Bake at 350F until pale golden.","url":"https://recipe.bluelayer.org/recipe/14710/simple-shortbread-cookies"},{"id":"14703","title":"Oats and Date Slices","ingredients":"dates, deglet noor
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt
sugars, brown
leavening agents, baking soda
cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"Boil the dates, sugar and water over medium heat until thick, stirring often.
Let cool.
Set oven on 180 deg C/350 deg F.
Mix the flour, oats and salt.
Rub butter into the flour mixture until well incorporated.
Add sugar and mix in well.
Dissolve the baking soda and cream of tartar in a little of the water, and add to flour-sugar mixture.
Now add just enough water to form a pliable dough which can be rolled out -- not sticky and not too dry.
Divide dough into two.
Roll out each half between wax paper (or use flour to roll out).
Remove paper.
Each half should be about 12\" x 12\" -- pat or roll into square shapes as even and nice as possible.
Spread date mixture evenly over one dough half, right up to the edges.
Press other square lightly on to the date filling.
Trim edges carefully with a serrated knife.
Cut into neat squares of about 2\"/5cm x 1\"/3 cm.
Place on greased cookie sheet, and bake for 20 - 25 minutes in the preheated oven.
Cool on a wire rack.
About 3 doz cookies.","url":"https://recipe.bluelayer.org/recipe/14703/oats-and-date-slices"},{"id":"14668","title":"Fast and Easy Israeli Tahini Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"Preheat oven to 355 degrees F (180 degrees C).
Line a baking sheet with waxed paper.
Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly.
Roll dough into small balls and press each ball into a flattened cookie shape using your palms.
Arrange cookies in the prepared baking sheet and press with a fork.
Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes.
Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14668/fast-and-easy-israeli-tahini-cookies"},{"id":"14640","title":"Rogene's Carrot Cookies With Orange Frosting","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
carrots, raw
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
butter, without salt
sugars, powdered
orange juice, raw
orange juice, raw","directions":"Cream butter and sugar with eggs and carrots.
Sift flour, salt and baking powder together and add butter mixture.
Add vanilla.
Drop by teaspoon onto greased cookie sheet and bake for 10 min for 375 degrees or until done.
Test for doneness as you would a cake.
Frosting Cream butter and sugar, add orange juice and rind.
Spread on cooled cookies.","url":"https://recipe.bluelayer.org/recipe/14640/rogenes-carrot-cookies-with-orange-frosting"},{"id":"14611","title":"Shortbread Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
jams and preserves, apricot","directions":"Preheat oven to 300 degrees (F).
Mix butter, sugar, and vanilla together.
(The Argo recipe says to use an electric mixer for this.
I just mix it well with a spoon.)
In another bowl, use a whisk to blend flour and cornstarch together.
Gradually add dry ingedients to wet ingredients, mixing well after each addition.
(I begin mixing this with a spoon but eventually it is easier to mix and blend together by hand kneading it.)
Roll into 1-inch balls.
Press thumb down into each ball to form a deep little bowl.
Place on parchment lined baking sheet.
(I do this in case I spill jam onto the baking sheet.)
Put a little glop of jam (or jelly) into each cookie bowl.
Try to only half fill each little bowl.
Bake for 25-30 minutes.
Makes about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/14611/shortbread-thumbprint-cookies"},{"id":"14606","title":"Peanut Butter, Chocolate Chip and Chickpea Cookies","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
vanilla extract
peanut butter, smooth style, without salt
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350F (180C) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1 1/2 inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.","url":"https://recipe.bluelayer.org/recipe/14606/peanut-butter-chocolate-chip-and-chickpea-cookies"},{"id":"14598","title":"Doggy Biscuits Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, garlic powder
salt, table","directions":"You will need 16\" of pretty ribbon.
1 large envelope, with a hole punched in left hand corner,.
dog bone biscuit cutter, to attach to jar.
TYPE BAKING INSTRUCTIONS ON A PRETTY PIECE OF PAPER AND TUCK INSIDE THE ENVELOPE.
In a medium bowl, combine the flours, cornmeal, milk powder, sugar, garlic powder and salt.
Using a funnel, pour dry ingredients into a jar.
Clost jar tightly.
Tie dog biscuit cutter and instruction card around the top of the jar with a pretty ribbon.
(BAKING INSTRUCTIONS)to be type on pretty card.
Position a rack in the center of the oven -- Preheat it to 250*.
DOGGY BISCUITS.
Place Doggy Biscuits mix in a medium size bowl.
Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Paremesan cheese -- and 1/4 to 1/2 cup (or more) hot chicken broth -- beef broth or very hot water.
Make a dough that is very heavy, but not sticky.
Add more flour or water, 1 teaspoon at a time if dough is too moist, Use more flour, or too dry, use more water.
Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic.
Let dough rest for 5 minutes.
Roll out dough.to about 1/2\" thick and cut with a dog bone shaped cutter.
Place cookies close together, as they willnot spread -- Bake for 1 hour.
Rotate the baking trays in the oven, turn sheet around 180* -- and bake for another half an hour.
Cool the cookies on the pan for 1 minutes., then transfer to wire cake rack to cool completely.
Yield depends on size of dog bone cutter.","url":"https://recipe.bluelayer.org/recipe/14598/doggy-biscuits-mix-in-a-jar"},{"id":"14591","title":"Smaller Collar Diet Dog Bones","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350*F.
Mix shredded cheddar cheese with flour.
Add skim milk, margarine, and beef broth.
Knead dough until firm, and roll to 1/4\" thickness.
Stamp out with cookie cutter of choice.
Place on an ungreased cookie sheet
Bake for 30 minutes.
Cool on wire rack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/14591/smaller-collar-diet-dog-bones"},{"id":"14590","title":"Hawaiian Nut Butter Cookies","ingredients":"beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt","directions":"In a bowl, whisk green bean powder, regular flour, and almond flour; set aside.
Cream butter and sugar until light and fluffy.
Add corn syrup, and beat well.
Add peanut butter, and beat well.
Preheat oven to 350F.
Stir flour mixture into butter mixture.
Dust hands lightly with flour so dough won't stick to your hands; roll dough lightly into 1-inch to 1 1/2-inch balls.
Place on a non-stick cookie sheet.
With a fork dipped in flour, flatten each ball crisscross style.
Bake until lightly browned (15-17 minutes).
Remove from baking sheet and let cool completely on racks.
Store in a airtight container.","url":"https://recipe.bluelayer.org/recipe/14590/hawaiian-nut-butter-cookies"},{"id":"14553","title":"Lemon Cookies Mix With Frosting","ingredients":"wheat flour, white, all-purpose, unenriched
lemonade, frozen concentrate, white, prepared with water
sugars, powdered
salt, table
leavening agents, baking soda
sugars, powdered
lemonade, frozen concentrate, white, prepared with water","directions":"TO MAKE THE LEMON COOKIE MIX:.
Place all ingredients in a large bowl.
Blend with whisk.
Place approximately 1 1/3 cups dry mix into 4 quart size zipper bags.
TO MAKE LEMON FROSTING MIX:.
Combine ingredients and blend with a whisk.
Place 1/2 cup mix each into 4 sandwich bags.
Push all dry mix to one corner of a bag and secure with rubber band.
Add a card that says \"LEMON FROSTING MIX\".
Attach frosting bag to bag of cookie mix bag.
THESE ARE INSTRUCTIONS TO MAKE FROSTED LEMON COOKIES:.
1 bag of Lemon Cookie Mix.
1 large egg, beaten.
1/4 tsp vanilla.
1 stick real butter, room temperature.
Place mix into a large mixing bowl.
Add remaining ingredients and mix well.
Drop by teaspoons onto sprayed cookie sheet.
Place frosting mix into a small bowl.
Add 1 1/2 tsp water and blend until creamy.
Frost cooled cookies.","url":"https://recipe.bluelayer.org/recipe/14553/lemon-cookies-mix-with-frosting"},{"id":"14538","title":"Chocolate Dipped Butter Cookie Sandwiches","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Cream together butter, sugar, and salt.
Mix in vanilla extract, then flour.
If using chocolate nuts, or other, mix these in next.
Prepare a baking sheet with parchment paper.
Shape cookie dough into flat discs, arrange 2\" apart on baking sheet, then bake 12 minute
Optional: If not using chocolate chips, nuts, or other fillings, edges may be kinda flat and bubbly.
They can be trimmed with a cookie cutter about 15 minutes after being removed from the oven.
(At this point, they should be cool enough to work with, and still soft enough not to crumble apart.
).
When all cookies are baked and cooled, prepare a cold baking sheet with parchment paper.
Place chocolate in a double boiler, and set to melt on low.
Stir occasionally.
You can start out with 4 oz, and add more as needed.
While chocolate is melting, use a small spatula or butter knife to smear a thin layer of jam on the bottom of a cookie.
Place the bottom of another cookie over the layer of jam, and press the two cookies together.
Lay the double cookie on the baking sheet, then repeat this process to assemble the rest.
Once all the double cookies are assembled, dip each pair in melted chocolate.
Lay each dipped cookie back on the baking sheet, and immediately pour sprinkles over the melted chocolate before picking up the next cookie.
When all cookies have been assembled, leave in the refrigerator or freezer about one hour 1 to harden the chocolate coating.","url":"https://recipe.bluelayer.org/recipe/14538/chocolate-dipped-butter-cookie-sandwiches"},{"id":"14508","title":"Buckwheat Crackers With Sesame","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third.
Line two baking sheets with parchment paper.
Sift together the flours.
Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade.
If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly.
In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly.
Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper.
Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle.
Remove from the heat, and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/14508/buckwheat-crackers-with-sesame"},{"id":"14506","title":"Pumpkin Rocks","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
spices, cloves, ground
spices, nutmeg, ground
salt, table
sugars, granulated
butter, without salt
oil, corn, peanut, and olive
molasses
vanilla extract
pumpkin, raw
sugars, powdered
cheese, parmesan, hard
vanilla extract
orange juice, raw","directions":"Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray.
In small bowl cover raisins with hot water then let stand 10 minutes.
Drain well and set aside.
In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside.
In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy.
Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated.
Beat or stir in flour mixture then add raisins until evenly incorporated.
Drop dough onto baking sheets in golf ball size mounds spacing 2 apart.
Bake cookies one sheet at a time in upper third of oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/14506/pumpkin-rocks"},{"id":"14491","title":"Black Walnut Balls","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vanilla extract
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 325 degrees F (170 degrees C).
Blend together butter, flour, white sugar, salt, and vanilla.
Add black walnuts and mix well.
Shape into 1 inch balls.
Bake for 25 minutes on ungreased cookie sheet.
Remove from oven and let cool.
Roll in powdered sugar.
Store flat - not stacked on top of each other.","url":"https://recipe.bluelayer.org/recipe/14491/black-walnut-balls"},{"id":"14476","title":"No Bake Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oats
vanilla extract","directions":"Place Choc Chips, Peanut Butter, Vanilla Extract & Oats in a Mixing Bowl.
Place Butter, Sugar, & Milk in a sauce pan.
Bring to a Rolling Bowl for 1 minute.
Pour hot mixture in the dry mixture.
Stir Well.
Spoon Batter onto Wax Paper.
Let cool.
I like to stick my cookies in the refrigerater until they harden.","url":"https://recipe.bluelayer.org/recipe/14476/no-bake-cookies"},{"id":"14474","title":"Glazed Pecans Recipe","ingredients":"nuts, pecans
sugars, granulated
orange juice, raw","directions":"Combine pecans, sugar and orange juice in 9x12 inch Pyrex dish.
Mix together in 9x12 inch Pyrex dish.
Cook in microwave on ROAST for 7 min.
Remove from microwave and stir well.
Return to microwave for 7 min on ROAST.
Pour on buttered cookie sheet and separate pecans.","url":"https://recipe.bluelayer.org/recipe/14474/glazed-pecans-recipe"},{"id":"14471","title":"Pumpkin Clif Bar Recipe Hack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
rice flour, white, unenriched
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
apricots, dried, sulfured, uncooked
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
syrup, maple, canadian
orange juice, raw
nuts, almonds
pumpkin, raw","directions":"Preheat oven to 325 degrees.
Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor.
Blend until cereal is fairly crumbly/almost a flour.
Raisins and apricot should still be somewhat formed.
In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter.
Add dry mixture to wet ingredients and stir until well blended.
Form medium ball and shape mixture into about a 1.25 x 3-3.5 rectangle bar.
Place bars on non-stick cookie sheet and place in oven.
Bake for 9-10 minutes.
Remove from pan and cool completely.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/14471/pumpkin-clif-bar-recipe-hack"},{"id":"14470","title":"Chocolate Almond Buttery Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
vanilla extract
nuts, almonds
candies, semisweet chocolate
sugars, powdered","directions":"Combine flour, salt and cocoa.
Set aside.
Cream butter and sugar until light and fluffy.
Add vanilla extract and almonds.
Mix well.
Gradually add flour mixture, beating well after each addition.
Chill dough several hours.
Using 2 heaping measuring teaspoons for each cookie, shape dough into crescents.
Bake on an ungreased cookie sheet at 350 F for 15 to 18 minutes.
Cool on wire rack.
To decorate, melt chocolate over low heat.
Dip half of the cookie into melted chocolate and let cool on wax paper.
Cover dipped end with wax paper and sprinkle remaining cookie half with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/14470/chocolate-almond-buttery-crescents"},{"id":"14452","title":"betty crocker sugar cookie mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"r>mix all together and store in a zip lock bag.
you can also put it in a mason jar and decorate the jar for gifting.
write the instructions on the bag or on a piece of paper attached to the mason jar.
write instructions: add 1 stick soften butter, 1 egg, 1/2 teaspoon vanilla extract.
mix and bake the cookies at 350F for 9 - 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14452/betty-crocker-sugar-cookie-mix"},{"id":"14441","title":"Filled Shortbread Logs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
In a large bowl, mix butter, sugar, vanilla and flour until combined.
It will be crumbly but will stay together when formed into shapes.
Divide dough into 4 equal balls.
Form each ball into a log the length of the cookie sheet with a depression in the centre.
They should be long and skinny, about 1-1 1/2 inchs wide.
Bake 12-15 minutes.
When warm, fill with desired fillings (jam or chocolate).
Mix powdered sugar and milk together to create a runny icing.
You may need more milk to get a good consistency.
Using a spoon, drizzle icing over filled shortbread logs.
Cut on the diagonal into pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/14441/filled-shortbread-logs"},{"id":"14417","title":"Easy Snowballs","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
Beat butter and 1 cup confectioners' sugar together in a bowl until light and fluffy.
Stir in flour and walnuts until dough is just-combined.
Roll dough into 1-inch balls and place 2-inches apart on a baking sheet.
Bake in the preheated oven until lightly browned on the bottom, about 10 minutes.
Pour 1/2 cup confectioners' sugar in a shallow bowl.
Roll hot cookies in confectioners' sugar to coat; cool cookies completely and roll again in confectioners' sugar to coat.","url":"https://recipe.bluelayer.org/recipe/14417/easy-snowballs"},{"id":"14415","title":"Strawberry and Chocolate Wafer Popsicles","ingredients":"strawberries, raw
spartan, real semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat","directions":"Add the strawberries in a blender or food processor, process until pureed.
Transfer into a bowl, and set aside.
Add the chocolate wafers or cookies in the food processor and process until turn into fine crumbs.
Transfer the cookie crumbs into another bowl, stir in yogurt until well combined.
To assemble:
First add the yogurt portion into the popsicles and freeze for 40 minutes.
Then pour the strawberry layer, let the second layer freeze for another 40 minutes.
Pour the final yogurt layer.
To make quick and swirl popsicles:
Add each layer on top of one another without any freeze in between.
Use a wooden stick to gently swirl.
Freeze until firm.
Note: You can always use any fruity yogurt as well, or plain yogurt, just simply add some vanilla extract and sugar to your own taste.","url":"https://recipe.bluelayer.org/recipe/14415/strawberry-and-chocolate-wafer-popsicles"},{"id":"14403","title":"Sesame Seed Cookies","ingredients":"seeds, sesame seeds, whole, dried
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
water, bottled, generic
nuts, pistachio nuts, raw","directions":"Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
Combine the honey with the (1 tbsp.)
water and use to moisten the sesame seeds.
Spread in a saucer.
Stir together the flour, baking powder, and sugar.
Cut in the butter, as if you were making pie crust dough.
Gradually add the (2/3 cup) water until the dough is smooth.
Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat.
The bottom side may be very lightly touched to the pistachios.
Place on greased baking sheets, sesame side up.
Bake at 350 for 15-20 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/14403/sesame-seed-cookies"},{"id":"14355","title":"Lighter Pumpkin Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, brown
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spices, cinnamon, ground
pumpkin, raw
mini semi-sweet chocolate baking chips,","directions":"In a mixing bowl cream together butter and sugars.
Add egg and vanilla, beat to mix.
In another bowl mix flours, oatmeal, soda, salt, and cinnamon.
Add flour mixture to sugar mixture slowly, alternating with adding pumpkin.
Mix well.
Fold in chocolate chips.
Drop by tablespoonfuls onto greased cookie sheet.
Bake at 350 for 12-13 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/14355/lighter-pumpkin-chocolate-chip-cookies"},{"id":"14353","title":"Luther College \"Yummy\" Bar Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Combine and pack into 9 x 13 inch pan.
Bake for 10 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/14353/luther-college-yummy-bar-cookies-recipe"},{"id":"14352","title":"Chewy Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 170C/160C fan/Gas 3.
Beat the butter, sugar and syrup together until soft and creamy.
Mix in the flour, vanilla extract and add the chocolate chips.
Divide the mixture into about 15 pieces and roll into balls using your hands.
Place well apart on greased baking sheets.
Do not flatten them.
Bake for about 10 mins until a pale golden colour (don't cook any longer or they'll go crispy!
).
Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.
Variations:.
Use any combination of raisins, chopped glace cherries, dates, dried apricots, nuts etc instead of chocolate chips if preferred.
For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.
Use dairy-free marg and choc chips for vegan/dairy-free cookies.","url":"https://recipe.bluelayer.org/recipe/14352/chewy-chocolate-chip-cookies"},{"id":"14330","title":"Iz's Easy French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"All measurements are by weight.
If you don't have a scale, here are alternative measurements:
Bread flour - 3 cups
Salt - 2 1/2 teaspoons
Yeast - 1/4 oz package of Rapid Rise Yeast (If you use this type, you will NOT have to mix with warm water first.)
Water - 1 1/2 cups
Ok, now for the bread.
Put the flour in a bowl.
Add the salt and mix thoroughly.
Add yeast and mix thoroughly.
Add water and mix until incorporated.
(Your hands will work fine for this.)
Cover the bowl and let rise for for 20 minutes.
Fold the dough:
Scrape dough into floured surface.
Pick up top edge and stretch/pull/fold the dough down about 2/3 and pat down.
Pull the bottom edge up to the top of the fold and pat.
Pull one side over 2/3 and pat.
Pull other side to the edge of the fold and pat.
Place back in bowl and cover.
Allow to rise another 20 minutes.
Fold dough again.
Notice that the gluten is starting to develop nicely and the dough is smoothing out.
Allow to rise another 20 minutes.
Fold one last time.
Notice the gluten has developed further.
This is how we get away without a mixer or kneading the dough a lot.
(Actually, kneading/mixing french too much makes for poorer bread.)
Allow to rise for 2 hours.
This is a good time for that nap you've been wanting.
Divide the bread.
This will make 28 ounces of dough.
Which is about 10 rolls, 2 baguettes, 3 boules, or 1 sandwich loaf.
Today I will be making some rolls, a boule, and and will figure some other shape for the rest, maybe a peasant/batard sort of thing.
So that's three pieces of dough: 1/2, 2/3 of the other half, and the scrap.
Ball or boule the pieces of dough, place on a floured surface, cover and allow to rise for 40 minute.
Cut the rolls into 5 pieces, shape into balls, place on a cornmeal dusted cookie sheet.
(DO NOT use cornmeal mix, it has baking powder, flour, and salt added and will burn.
You can use rice flour if cornmeal is not available in your area.)
Ball up the boule now and place on a heavily cornmealed surface.
Shape the scrap too.
Cover and allow to rise until doubled.
This will depend on the temp in your kitchen, but will be around 1 hour for the boule, 40 minutes or so for the scrap, and 25 minutes for the rolls.
The temperature today here is 87F, so I won't be waiting that long.
Preheat oven to 450F.
Preheat a baker's stone or cookie sheet as well.
Just put it in and turn it on.
If you use a cookie sheet, you will need to watch for burning with the boule and scrap.
For those of you that didn't check out my profile, I live off grid.
For now, my oven consists of a Coleman camp stove with a Coleman camp oven.
I'm putting up pics so you can see that even with meager equipment, you can make good bread.
Slice the top of the rolls with a knife or razor blade and bake until brown, or an internal temp of 180F - 200F
Slice, or score, the tops of the boule and scrap, use a turner to transfer to the stone and bake until hollow sounding when thumped on the bottom, or 200F internal temp.
Cool on a wire rack.
If you can wait....","url":"https://recipe.bluelayer.org/recipe/14330/izs-easy-french-bread"},{"id":"14312","title":"Make Your Own Dried Cranberries","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic","directions":"Toss berries and 1 cup of the sugar into the boiling water.
Allow them to boil just until the berries pop open.
Strain berries, reserving the water/juice.
(I chilled mine and drank it.
Fresh cranberry juice!)
Lay the berries out onto parchment paper-lined cookie sheets.
Sprinkle with the remaining 1/2 to 1 cup sugar.
Set oven to 250 degrees F and place the berries in.
Prop open with a wooden spoon just to crack it a tad.
Toss every 45 minutes.
Continue to bake/dry the berries in the oven until they are no longer sticky.
They will take 2-3 hours to dry.","url":"https://recipe.bluelayer.org/recipe/14312/make-your-own-dried-cranberries"},{"id":"14310","title":"Flo Braker's Pain D'amande Cookies","ingredients":"butter, without salt
sugars, brown
salt, table
spices, cinnamon, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, almonds","directions":"Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water.
Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth.
Chill until firm.
To bake the cookies, preheat the oven to 325 degrees (160 degrees C.).
Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles.
If you can get them as thin as a coin, all the better.
The thinner they are, the more delicate and crisp they'll be.
Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown.
Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top.
The baking times depend on how thin you cut the cookies.
Cool completely, then store in an airtight bin until ready to serve.
Storage: Once baked, the cookies will keep in an airtight container for up to three days.
The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.","url":"https://recipe.bluelayer.org/recipe/14310/flo-brakers-pain-damande-cookies"},{"id":"14298","title":"ANZAC Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F. In a mixing bowl combine flour, sugar, oats and coconut.
Next melt the butter and golden syrup together in a liquid measuring cup (about 1 minute in the microwave).
In a separate glass, add the very hot water and dissolve the baking soda.
Once dissolved, add the water into the melted butter/syrup (it should appear frothy).
Return to the dry ingredients and make a well in the mixture.
Pour in the butter/syrup and stir it all together.
The mixture will be heavy to stir.
Next form 1/2-tablespoon-sized balls of the batter and place on a greased cookie sheet.
Depress with a fork and bake for 10 minutes at 350 degrees F. Let cool for 5 minutes on the tray before moving to a cooling rack.
Recipe makes between 40 to 45 biscuits.
(Recipe adapted from In A Strange Land.)","url":"https://recipe.bluelayer.org/recipe/14298/anzac-biscuits"},{"id":"14252","title":"Keebler Cherry Crunch Pie","ingredients":"cookies, graham crackers, plain or honey, lowfat
cherries, sweet, raw
cornstarch
water, bottled, generic
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt","directions":"Preheat oven to 375 degrees F.
Mix cornstarch and water to form paste.
In a bowl, mix paste and pie filling, then spoon into prepared crust.
Combine sugar, flour and oats in another bowl; mix in melted butter, then spoon this onto filling.
Bake on baking sheet for 40 minutes.
Cool for at least four hours before serving.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/14252/keebler-cherry-crunch-pie"},{"id":"14240","title":"Low Fat Yeast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Dissolve yeast in warm water and set aside.
Blend dry ingredients in medium size mixing bowl.
Stir in milk and yeast stir just enough to make soft dough.
Some flour can be added to prevent having a sticky dough but you do want a soft dough or the biscuits will be too heavy.
Let rise for about 1 hours or until double in size.
Punch down and knead only enough to make it possible to pat into a 1/2\" thick rectangle.
Use a pizza cutter to slice down the middle lengthwise and then crosswise to make 10-12 squares (or shape the old fashioned way and cut with a biscuit cutter).
Place biscuits on a cookie sheet sprayed with vegetable oil spray.
Bake at 425 degrees for 12-15 minutes (adjust for altitude) or until golden brown.
NOTE: In a hurry?
leave out the yeast.
It still works but with a different texture.","url":"https://recipe.bluelayer.org/recipe/14240/low-fat-yeast-biscuits"},{"id":"14235","title":"Peanut Butter Bon Bons","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Combine rice cereal, peanut butter, and sugar in a large bowl.
With your hands, mix until well combined.
Mixture will be slightly crumbly and should stick to your hands.
Mold mixture into balls the size of golf balls.
This will be a hand-cramping, redundant experience.
Place bon bons on a wax paper-lined cookie sheet.
Chill in fridge while you melt the milk chocolate.
Melt chocolate by placing all but 1/4 cup chips into a glass bowl.
Microwave on high, in 30-second intervals, stirring until chocolate is smooth.
Once chocolate is smooth, toss in remaining chips and stir until completely melted.
The chocolate will now be perfect temperature for dipping.
Using a fork, dip each bon bon into the milk chocolate and place back on wax paper.
Allow chocolate to set about 1 hour.
I prefer to keep bon bons in the fridge.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14235/peanut-butter-bon-bons"},{"id":"14195","title":"Cheese Crackers - A","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw","directions":"Preheat oven to 350 degrees F.
In medium bowl, combine butter and cheese.
Mix together until well blended.
Add flour, salt and chives to butter mixture and mix until blended.
Form dough into 1\" balls and place on ungreased cookie sheets.
Flatten balls using the bottom of a drinking glass.
Prick each cracker several times with a fork.
Bake crackers for 12-15 minutes until very lightly browned around the edges.
Remove to a wire rack and cool.
These reheat very well in a toaster oven, if you like your crackers hot!
Just place on a piece of foil in the oven and heat until they are sizzling.
TO FREEZE:.
Place on cookie sheet until frozen solid.
Then place in heavy duty ziplock freezer bags, label, and freeze for 3-4 months.
Thaw at room temperature, then reheat in toaster oven or oven until hot.","url":"https://recipe.bluelayer.org/recipe/14195/cheese-crackers-a"},{"id":"14183","title":"Raspberry and White Chocolate Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F. Line your baking tray with parchment paper.
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.
Add the vanilla and salt and continue to mix until fully incorporated.
Add the flour gradually until your mixture has formed a dough.
Sprinkle some flour onto your surface and roll out the dough until it is about 18 inch thick.
Cut out your cookie shapes with a cookie cutter.
On half the cookies, cut out a smaller heart shape in the center.
Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
Bake the cookies 8 minutes or until edges are slightly browned.
On the cut-out cookies, sprinkle a layer of icing sugar on top.
Once the cookies are cooled, melt the white chocolate.
Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out).
Let the chocolate set slightly for 510 minutes.
Spread a layer of raspberry jam on top of the chocolate.
Place the cut-out cookies on top.
Be careful not to smudge the icing sugar.","url":"https://recipe.bluelayer.org/recipe/14183/raspberry-and-white-chocolate-shortbread-cookies"},{"id":"14173","title":"Vanilla Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"In a medium bowl, whisk together flour, cream of tartar, baking soda and salt, then set aside.
In a large bowl, beat butter with an electric mixer.
Add sugar and beat until smooth and creamy.
Beat in milk and vanilla.
Beat in as much of the flour mixture as you can with the mixer.
Stir in the remaining flour mixture by hand.
Dough will be soft.
Divide dough in half.
Cover and chill the dough for about 30 minutes or until easy to handle.
On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
Preheat oven to 350 degrees.
Using a 3-inch round cookie cutter, cut out circles from the dough.
Using a 1-inch round cookie cutter, cut out circles from the centers of half the dough circles.
Place dough on greased cookie sheets.
Bake cookies for 10-13 minutes or until golden brown.
Let cookies cool for 1 minute then transfer to wire racks to cool.
Spread the bottoms of the solid cookies with 2 teaspoons of the Vanilla Cream Cheese Frosting.
Then top with the cookie that has the center hole.
Refrigerate cookies to store.
To make the Vanilla Cream Cheese Frosting, stir together the frosting ingredients until smooth.","url":"https://recipe.bluelayer.org/recipe/14173/vanilla-sandwich-cookies"},{"id":"14172","title":"Easy Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400
Cut butter into flour with a fork, until it looks crumbly.
Add buttermilk, use hand to mix together till dough forms.
On a lightly floured surface roll dough out to about 1 1/2 inch thick.
Use a small coffee cup (edges light floured) to cut out biscuits
Lay biscuits touching each other on a greased cookie sheet
Bake for 10-12 minutes or until lightly golden
Top with melted butter and serve","url":"https://recipe.bluelayer.org/recipe/14172/easy-buttermilk-biscuits"},{"id":"14161","title":"Pigeon Poop","ingredients":"peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"In a Large Bowl combine the cereals, pretzels, and marshmallows.
Melt White Chocolate on low medium heat.
When melted drizzle white chocolate over the mixture and combine thoroughly.
Spread mixture on wax paper or cookie sheet.
When cooled break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/14161/pigeon-poop"},{"id":"14158","title":"Easy Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
beverages, ovaltine, classic malt powder
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, caraway seed
oil, olive, salad or cooking","directions":"Weigh out ingredients for the starter in your mixing bowl and whisk together.
They should be the consistency of pancake batter.
Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours.
The yeast will become active during this time.
Measure out vegetable oil and reserve until ready for use.
After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with a pizza stone to 450F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into two pieces.
Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
Cover** and let rise for 45-60 minutes.
After rising, slash the tops of the loaves using a serrated knife.
Place the rolls in the oven using a pizza peel.
*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
Bake at 450 F for 15 minutes.
Reduce heat to 400 F and continue baking for another 40 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***An inverted cookie tray works in a pinch.
****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14158/easy-rye-bread"},{"id":"14149","title":"Easy Butter Cookies I","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
Mix together all ingredients until well-blended.
Roll 2-inch sized pieces of dough into balls and place on cookie sheet.
Flatten each with the back of a fork.
Bake 13 to 15 minutes until light brown.
Let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/14149/easy-butter-cookies-i"},{"id":"14146","title":"Ohh! Sweet Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees.
In a large mixing bowl, stir together the oats, nuts, coconut, brown sugar, cinnamon and salt.
Add the oil, honey and water.
Toss until well combined.
Spread the mixture evenly on a cookie sheet.
Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
Let it cool.
Then stir in the fruit or chocolate chips.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/14146/ohh-sweet-granola"},{"id":"14143","title":"Parmesan-Ranch Baked Zucchini Coins","ingredients":"cheese, parmesan, hard
squash, summer, zucchini, includes skin, raw
salad dressing, ranch dressing, regular","directions":"Preheat oven to 475F.
Cut zucchini horizontally into 1-inch slices and spread with Hidden Valley The Original Ranch Light Dressing (both sides).
Lay on cookie sheet and sprinkle with Parmesan cheese.
Bake for 10 minutes or until tops are lightly browned.","url":"https://recipe.bluelayer.org/recipe/14143/parmesan-ranch-baked-zucchini-coins"},{"id":"14140","title":"Chocolate Almond Bacon Bars","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
bacon, meatless
nuts, almonds
oil, olive, salad or cooking","directions":"Heat 1 cup heavy cream almost to boiling.
Melt dark chocolate in double boiler or microwave.
Mix melted chocolate and cream.
Stir in almonds.
Pour mixture onto greased cookie sheet and freeze until firm.
Fry bacon until crisp and chop finely.
Heat 1/2 cup cream almost to boiling.
Melt white chocolate in double boiler or microwave.
Combine cream, melted chocolate, and bacon.
Spread over dark chocolate layer.
Place in freezer one hour.
Cut bars to desired size and freeze.
Melt semi-sweet chocolate in double boiler or microwave.
Whisk in vegetable oil.
Arrange bars on wire rack over pan and pour melted chocolate over to cover.
Freeze before coating other side.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/14140/chocolate-almond-bacon-bars"},{"id":"14139","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/14139/mexican-wedding-cookies"},{"id":"14135","title":"Candied Pecans","ingredients":"nuts, pecans
butter, without salt
syrups, corn, light
sugars, granulated","directions":"Place pecans in a 13x9x2-inch baking pan; heat in a 250 F.
oven 5 minutes.
Melt butter in 2-quart saucepan over medium heat; stir in corn syrup and half the sugar.
Bring to boil, stirring constantly then boil without stirring 5 minutes.
Pour syrup over nuts, stirring constantly to coat evenly.
Bake in 250 F.
oven 1 hour, stirring several times.
Sprinkle nuts with remaining 1/4 cup sugar, tossing to coat evenly; immediately spread out on greased cookie sheets to cool.
Quickly separate into individual pecan halves; cool.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/14135/candied-pecans"},{"id":"14134","title":"Butter Cookies (St. Martin -- Caribbean)","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees F.
In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
Place them on a wire rack to cool before eating.","url":"https://recipe.bluelayer.org/recipe/14134/butter-cookies-st-martin-caribbean"},{"id":"14113","title":"Cheddar Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream together butter and cheese.
Add flour and salt.
Press dough into 9x9 pan and then flip onto a cutting board.
Cut into half and then cut each half into thin strips.
Bake at 400 degrees on greased cookie sheet for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/14113/cheddar-cheese-straws"},{"id":"14095","title":"Salt Dough Christmas Tree Ornaments Recipe","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix salt and flour together, then add in water a little at a time.
Knead 7 to 10 min till dough is smooth and putty like.
Roll dough about 1/4 inch thick and cut out with cookie cutter.
Poke hole in top for the thread; decorate shape with other small pcs of dough; then bake on cookie sheet till light brown in a 325 degree oven.
(You can air dry 48 hrs on a window screen.)
When cooked, paint or possibly varnish to protect ornament from moisture.
Hang on your tree.
Note: Dough can be shaped into baskets, candle holders, or possibly whatever you like.","url":"https://recipe.bluelayer.org/recipe/14095/salt-dough-christmas-tree-ornaments-recipe"},{"id":"14085","title":"Rum Cookie Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
sugars, granulated
nuts, pecans","directions":"In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.
Remove from heat and stir in corn syrup and rum.
Combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended.
Chill until firm, about 1 hour.
Roll dough into 1 inch balls.
Refrigerate in an airtight container until serving.","url":"https://recipe.bluelayer.org/recipe/14085/rum-cookie-balls"},{"id":"14083","title":"Holiday Caramel Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cookies, graham crackers, plain or honey, lowfat
pretzels, soft, unsalted
butter, without salt
sugars, brown
syrup, maple, canadian","directions":"Place first three ingredients in a large brown paper bag.
Shake to mix.
In a pot, boil butter, sugar, and syrup for 3 minutes.
Pour boiling mixture over cereal mixture in bag.
Shake gently.
Microwave bag for 1 - 1 1/2 minutes.
Remove bag and shake.
Repeat step #4 three more times.
Spread mixture onto 2 large cookie sheets to cool.","url":"https://recipe.bluelayer.org/recipe/14083/holiday-caramel-mix"},{"id":"14079","title":"Chocolate Rum Balls","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
sugars, powdered
nuts, walnuts, english","directions":"Melt chocolate over very low heat or in a double boiler.
Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts.
Add chocolate mixture to the crumb mixture and stir well.
Let stand 30 minutes and then stir again.
Shape into 1\" balls then roll into remaining nuts.
Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.","url":"https://recipe.bluelayer.org/recipe/14079/chocolate-rum-balls"},{"id":"14075","title":"Rich & Simple Cheese Cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, cake, enriched
sugars, granulated","directions":"Put the butter in a heat-proof container, and microwave!
Add the cheese while it's hot, and mix together briskly with a whisk.
(Please refer to Step 5.)
Add the sugar, and mix everything until smooth and creamy.
(It's easier if you mix as if tapping the dough with the tip of your whisk.)
Add all the cake flour in one go.
Using a rubber spatula, mix in cutting motions.
When the dough comes together, form a stick and wrap it up in plastic wrap.
Let it rest in the freezer for a minimum of 30 minutes.
(Please refer to Step 6.)
Slice it up into 5 mm slices, and bake for 13 minutes at 170C.
Keep your eyes on them, and make sure they don't burn.
1: If the cheese doesn't melt even with the heat of the butter, try microwaving it again.
It burns really quickly, so start with 10 seconds.
Mix like you're grinding the butter into the cheese!
2: If the dough is too warm to form into a stick, do the best you can first and wrap it in plastic wrap to chill in the fridge.
After it's slightly chilled, shape it again before putting it into the freezer!","url":"https://recipe.bluelayer.org/recipe/14075/rich-simple-cheese-cookies"},{"id":"14073","title":"Brown Sugar Petticoats Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated","directions":"In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies","url":"https://recipe.bluelayer.org/recipe/14073/brown-sugar-petticoats-recipe"},{"id":"14071","title":"Mason Jar Oatmeal Cookie Recipe - Oatmeal Raisin Cookies","ingredients":"oats
sugars, brown
sugars, granulated
raisins, seeded
leavening agents, baking soda
salt, table","directions":"Layer ingredients in order given in a 1 qt.
wide mouth canning jar.
Empty jar of cookie mix into large bowl.
Mix thoroughly.
Add 1 1/2 sticks of butter softened,1 egg and 1 tsp (5 ml) vanilla.
Mix with hands.
Shape into balls the size of walnuts.
Place on cookie sheets.
Bake at 350 degrees (175 C.) for 11-13 min.
Cool 5 min.","url":"https://recipe.bluelayer.org/recipe/14071/mason-jar-oatmeal-cookie-recipe-oatmeal-raisin-cookies"},{"id":"14064","title":"Chocolate Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Line a cookie sheet with foil or parchment paper and set aside.
In 1 sauce pan, melt 1 3/4 cups chocolate chips over low heat, stirring frequently until smooth.
At the same time, melt all of the peanut butter chips in a separate saucepan over low heat, stirring frequently until smooth.
Remove the chocolate mixture from heat and add remaining chocolate chips -- stir well.
Pour chocolate mixture into prepared pan.
Remove peanut butter mixture from heat and pour over chocolate mixture in pan.
Using a fork or toothpick, make swirls in the mixture.
Refrigerate pan for approximately 1 hour until hardened.
Remove from fridge and break into pieces.
Store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/14064/chocolate-peanut-butter-bark"},{"id":"14059","title":"Vegan Antioxidant Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened","directions":"Cream margarine, sugar and vanilla together until light and fluffy.
Add oil, beating well.
Sift flour and baking powder together and mix into creamed mixture.
Add cranberries and mix well.
Roll heaped teaspoonful of mixture into balls and place on an oven tray.
Flatten slightly with a floured spoon or fork.
Bake at 190 C for about 12 minutes or until pale golden.
Cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/14059/vegan-antioxidant-cookies"},{"id":"14043","title":"Cheese F.B.I. Man Safe Crackers","ingredients":"butter, without salt
tomatoes, red, ripe, raw, year round average
cheese, cheddar
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, pepper, red or cayenne
salt, table","directions":"In a large bowl cream together the butter and tomato juice.
Add the remaining ingredients.
Divide the mixture in half and roll into 2 rolls about 12 inches long.
Chill overnight.
Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet.
Bake at 350F for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/14043/cheese-f-b-i-man-safe-crackers"},{"id":"14036","title":"Florentine Cookies Without the Extras","ingredients":"butter, without salt
sugars, granulated
spices, ginger, ground
cream, whipped, cream topping, pressurized
candies, semisweet chocolate","directions":"Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
Remove from heat and mix well with cream and fruit-nut mixture.
Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!
), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
Bake at 300 degrees F for 10 minutes or until golden brown.
Let cool on cookie sheet for 1 minute before carefully removing with spatula.
Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.","url":"https://recipe.bluelayer.org/recipe/14036/florentine-cookies-without-the-extras"},{"id":"14033","title":"Ranch Oyster Crackers","ingredients":"oil, olive, salad or cooking
salad dressing, ranch dressing, regular
cookies, graham crackers, plain or honey, lowfat","directions":"Place the oil and ranch dressing mix in a jar and screw on the lid.
Shake until mixed and pour over the other ingredients.
Let sit for 30 minutes and then serve.
You can add 1 cup of rice chex and 1 cup of small pretzels as well.","url":"https://recipe.bluelayer.org/recipe/14033/ranch-oyster-crackers"},{"id":"14023","title":"Egg and Dairy Free, Whole Wheat Flour and Honey Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
honey
oil, olive, salad or cooking","directions":"Put a plastic bag in a bowl, place it on a scale, and measure in the ingredients.
Close the plastic bag, mix all the ingredients thoroughly, and bring the dough together.
Preheat the oven to 180C, shape the dough from Step 2 into a button shape, or you could roll the dough out to a thickness of 4 mm and cut out shapes with a cookie cutter.
Bake in the oven preheated to 180C for 12-15 minutes, and they should be ready once cooled.
My oven took 13 minutes to bake the cookies.
Note: You could arrange the amount of ingredients as follows: cake flour 120 g, whole wheat flour 20 g, honey 35 g, and olive oil 30 g. The dough will be a bit crumblier, but you will be able to cut out the dough using a cookie cutter.","url":"https://recipe.bluelayer.org/recipe/14023/egg-and-dairy-free-whole-wheat-flour-and-honey-cookies"},{"id":"13997","title":"Cinnamon Sugar Spiced Pumpkin Seed Brittle","ingredients":"butter, without salt
pumpkin, raw
sugars, brown
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Prepare the cinnamon sugar by whisking together cinnamon and sugar.
Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter.
Add the pumpkin pie spice, brown sugar and honey.
Stir to dissolve.
Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.
It will look like a light amber color and take about 6 minutes.
Remove from heat and stir in the toasted pumpkin seeds.
Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.
Let cool just a couple minutes and then lightly dust with cinnamon sugar.
Cool completely and then break up into pieces.
Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.","url":"https://recipe.bluelayer.org/recipe/13997/cinnamon-sugar-spiced-pumpkin-seed-brittle"},{"id":"13980","title":"Whole Wheat Chocolate Chip Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Preheat oven to 375 degrees.
Put oats in a food processor fitted witha steel blade, then pulse until oatmeal is broken up into small pieces (not powder!).
Add the flour and process a bit.
Next, add the walnuts, oil, maple syrup and salt and run the food processor until well mixed.
Dump batter into a bowl.
Add the chocolate chips and mix through.
Drop the batter onto a large cookie sheet, a generous tablespoon per cookie.
Bake for about 12 minutes.
Remove cookies and cool on a plate.
Freeze leftovers.
Makes 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13980/whole-wheat-chocolate-chip-cookies"},{"id":"13970","title":"Mini Sandwich Cookies Recipe","ingredients":"butter, without salt
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched","directions":"Mix together real well:","url":"https://recipe.bluelayer.org/recipe/13970/mini-sandwich-cookies-recipe"},{"id":"13968","title":"Mooses Peanut Butter Dog Cookies","ingredients":"peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Combine peanut butter and milk with an electric mixer.
Add flour, a little at a time, until all is moistened.
Add baking powder and continue to mix.
Lightly flour a work surface.
Remove dough from bowl and knead until a solid ball is formed.
Roll into a tube form and wrap with plastic wrap.
Refrigerate for one hour.
Preheat oven to 375 degrees F. Remove roll from refrigerator and slice the roll into 3/4 discs.
Place discs onto a baking sheet sprayed with cooking spray.
Bake for 15-20 minutes, until discs are firm.
Remove and cool.","url":"https://recipe.bluelayer.org/recipe/13968/mooses-peanut-butter-dog-cookies"},{"id":"13962","title":"Maple Shortbread Cookies","ingredients":"butter, without salt
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth.
Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated.
Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
Bake in the preheated oven until lightly browned, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13962/maple-shortbread-cookies"},{"id":"13959","title":"Doggie Biscuits","ingredients":"oats
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry","directions":"Mix with floured hands and form into ball.
Pat flat on floured surface.
Cut out using cookie cutter.
Bake at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/13959/doggie-biscuits"},{"id":"13943","title":"May's Cinnamon Rolls And Frosting Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix water, sugar and yeast.
Let stand a few min.
Add in remaining ingredients.
Knead till smooth.
Cover and let rise till double in size.
Roll out.
Spread with melted butter and sprinkle with 2 c. sugar and 2 tsp.
cinnamon mixed together.
Roll up and slice Place on cookie sheet and let rise.
Bake at 350 degrees for 18-20 min or possibly golden.","url":"https://recipe.bluelayer.org/recipe/13943/mays-cinnamon-rolls-and-frosting-recipe"},{"id":"13929","title":"Riesling Biscuits","ingredients":"nuts, almonds
grapes, red or green (european type, such as thompson seedless), raw
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment lined cookie sheet.
Bake at 350 for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/13929/riesling-biscuits"},{"id":"13920","title":"Fruit Leather","ingredients":"apples, raw, with skin
salt, table
spices, cinnamon, ground","directions":"Cook the fruit in enough water to cover, until very soft.
Drain.
Mix in other ingredients.
Puree in food processor fitted with steel blade, or in blender.
Spread no more than 1/4 inch thick on a very well-greased cookie sheet with edges.
Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3x4 inch pieces and roll up in pieces of wax paper.
Store in a sealed container in the refrigerator or freezer until needed.","url":"https://recipe.bluelayer.org/recipe/13920/fruit-leather"},{"id":"13884","title":"Chocolate Chip Peanut Butter Cookie Dough Dip","ingredients":"beans, snap, green, raw
salt, table
leavening agents, baking soda
vanilla extract
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spartan, real semi-sweet chocolate baking chips,
oats","directions":"Process all ingredients, except chocolate chips until smooth, adding milk if necessary to thin out dip.
Stir in chocolate chips and enjoy!","url":"https://recipe.bluelayer.org/recipe/13884/chocolate-chip-peanut-butter-cookie-dough-dip"},{"id":"13861","title":"Cranberry Granola","ingredients":"oats
seeds, flaxseed
nuts, walnuts, english
nuts, almonds
spices, cinnamon, ground
orange juice, raw
honey
sugars, brown
oil, canola
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees F.
Combine the oats, flaxseed, walnuts, almonds, and cinnamon in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan.
Cook over medium heat just until sugar dissolves, stirring frequently.
Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat.
Spread mixture in a thin layer onto a cookie sheet coated with cooking spray.
Bake at 300 degrees F for 10 minutes; stir well.
Bake an additional 10 to 15 minutes or until golden brown.
Spoon granola into a bowl; stir in dried cranberries.
Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/13861/cranberry-granola"},{"id":"13859","title":"Dark Chocolate Guinness Rice Krispie Treats","ingredients":"alcoholic beverage, beer, regular, all
cocoa, dry powder, unsweetened
butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, beer, regular, all
cocoa, dry powder, unsweetened
sugars, powdered
cocoa, dry powder, unsweetened
shortening, vegetable, household, composite
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, white chocolate","directions":"For the bars: Place beer in a small saucepan and bring to a boil over medium heat.
Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
Remove from heat and add the Ghirardelli baking chips.
Stir until all the chocolate is melted.
Then put it aside to cool off a little and thicken.
In a large saucepan or pot, melt butter and marshmallows over low heat.
Stir until completely melted.
Remove from heat and add the beer/chocolate mix.
Stir until completely mixed.
Then add the Cocoa Krispies cereal and the Hersheys chocolate chips.
Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly using a piece of waxed paper.
Place in the fridge to cool and set.
For the frosting: Place beer in a small saucepan and bring to a boil over medium heat.
Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
Remove from heat and add the Ghirardelli baking chips.
Stir until all the chocolate is melted.
Then put it aside to cool off a little and thicken.
In the bowl of a stand mixer, place the powdered sugar and cocoa powder.
Mix on low until well blended.
Then add the shortening, vanilla, and beer/chocolate mixture.
Mix on medium speed until frosting starts to come together.
Add milk 1 tablespoon at a time until frosting becomes light and fluffy.
Spread the frosting evenly over the chilled Rice Krispie treats with a spatula and add sprinkles if desired.
You can keep the treats refrigerated if you are not eating them right away.
However, they can be left out at room temperature.","url":"https://recipe.bluelayer.org/recipe/13859/dark-chocolate-guinness-rice-krispie-treats"},{"id":"13851","title":"Easy Cookie Frosting","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Place all ingredients in a mixing bowl.
Beat on medium to high speed until all is combined and fluffy.
You're done!","url":"https://recipe.bluelayer.org/recipe/13851/easy-cookie-frosting"},{"id":"13825","title":"Orange Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
orange juice, raw
orange juice, raw
vanilla extract","directions":"Position racks in upper and lower thirds of oven; preheat to 300F.
Coat 2 large baking sheets with cooking spray.
Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula.
Let cool completely.","url":"https://recipe.bluelayer.org/recipe/13825/orange-crisps"},{"id":"13824","title":"Christmas Holiday Rum Balls","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
nuts, pecans
cocoa, dry powder, unsweetened
cherries, sweet, raw
alcoholic beverage, distilled, rum, 80 proof
syrups, corn, light","directions":"Mix wafer crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries.
Stir in rum and corn syrup.
Shape into 1-inch balls.
Roll balls on remaining sugar.
Store in tightly covered container.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/13824/christmas-holiday-rum-balls"},{"id":"13749","title":"Almond Apricot and Chocolate Sandwich Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
apricots, dried, sulfured, uncooked
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
syrups, corn, light","directions":"For the cookies:
Position rack in center of oven; preheat to 350F.
Line a large baking sheet with parchment paper or a nonstick baking mat.
Process almonds in a blender in 2 batches until finely ground.
Transfer to a large bowl and add flour, butter, sugar and salt.
Knead the mixture with your hands until well blended.
Gather the dough into a ball; divide it into 2 portions.
Working with one portion at one time, roll the dough between 2 sheets of wax paper until 18 inch thick.
Cut out cookies using a 2-inch circular cookie cutter.
Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet.
(If you like, cut out the centers of half the cookies using a 1-inch any kind of shape cutter.)
Gather the scraps, reroll and continue cutting out cookies until the dough is finished.
Then the second portion of dough.
Bake the cookies, one batch at one time, until puffed and beginning to color, 10 minutes.
Cool on the pans for 3 minutes before transferring to a wire rack.
For the filling and glazing cookies:
Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
Melt chocolate and 1 tablespoon butter in a double boiler over hot water.
Change the heat to the low temperature to keep the chocolate melted; stir in milk and corn syrup until smooth.
Line 2 or 3 baking sheets with wax paper.
Dip each sandwich cookie halfway into the chocolate, then place on the wax paper.
When all the cookies are dipped, refrigerate until the chocolate has set, at least 1 hour or longer.
Serve.","url":"https://recipe.bluelayer.org/recipe/13749/almond-apricot-and-chocolate-sandwich-cookies"},{"id":"13741","title":"Aggression Cookies","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Put the ingredients in large bowl.
Mash, squeeze, knead, etc.
until it is completely blended.
Form into small balls about 1 to 1 1/2 inches in size and place on an ungreased cookie sheet.
Butter the bottom of a small glass (or plastic cup) and dip into white sugar, then pound the cookies flat.
Bake at 350 degrees for about 10 to 12 minutes.
This makes a large batch!","url":"https://recipe.bluelayer.org/recipe/13741/aggression-cookies"},{"id":"13695","title":"Cayenne Candied Pecans","ingredients":"nuts, pecans
butter, without salt
honey
water, bottled, generic
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Pre heat oven to 350 degrees.
To toast the pecans, place evenly on a cookie sheet.
Bake for 5-10 minutes at 350 degrees, checking often.
They will burn quickly!
In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees.
Turn off heat and add pecans to saucepan and mix well.
Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray.
Bake at 350 degrees for 15 minutes.
Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking.
Cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/13695/cayenne-candied-pecans"},{"id":"13689","title":"Rosemary Raisin Pecan Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
raisins, seeded
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, rosemary, dried","directions":"Preheat oven to 350F.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey and stir a few strokes.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.
Bake for about 45 minute until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Try slicing and baking one loaf and popping the other in the freezer for later.
Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.
Try not to eat them all at once!","url":"https://recipe.bluelayer.org/recipe/13689/rosemary-raisin-pecan-crisps"},{"id":"13682","title":"Southern Holiday Pecans","ingredients":"nuts, pecans
butter, without salt
spices, pepper, red or cayenne
spices, cinnamon, ground
sugars, granulated
salt, table","directions":"Melt butter, cayenne, cinnamon & sugar together.
Pour over pecans, stir to mix completely.
Sprinkle salt over nuts, toss to combine.
Spread on parchment lined cookie sheet.
Bake at 325 F for 15 minutes, stir half way thru baking.
Cool & store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13682/southern-holiday-pecans"},{"id":"13661","title":"Shortbread Cookies","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
cornstarch
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream together butter and margarine.
Add sugar and salt, continue to beat until light and fluffy.
Add cornstarch and beat well again.
Add rice flour and beat well.
Add regular flour and beat again.
Continue to beat for a few minutes.
Should be very fluffy.
Spread into a lightly greased a 10 X15 cookie sheet with sides(jelly roll pan).
Take a fork dipped in water and prick all over the top.
You will want to do this again after about 30 minutes.
This will keep it from puffing up and getting air bubbles.
Bake at 250 oven for 70 minutes.
Turn oven off and leave it in oven while it cools.
When just slightly warm cut into squares or triangles.
NOTE: You must use superfine sugar.
Be sure to beat it well between ingredients, that is very important to make it light and fluffy.","url":"https://recipe.bluelayer.org/recipe/13661/shortbread-cookies"},{"id":"13659","title":"Melt in your Mouth Cookies I","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (180 degrees C).
Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla.
Sift flour and cornstarch and add to creamed mixture.
Drop by teaspoon on greased cookie sheet.
Bake for 12 to 14 minutes.
Watch carefully!
Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla.
Add enough milk or cream to make spreadable.
Spread on warm cookies.","url":"https://recipe.bluelayer.org/recipe/13659/melt-in-your-mouth-cookies-i"},{"id":"13658","title":"Crisp Almond Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Take butter out of fridge and leave it for a while to soften enough for stirring.
Stir butter,
add sugar,
and stir fully enough to make it white and fluffy.
Add wheat flour and almond powder, stir them softly with a spatula.
Be careful not to make them too sticky by mixing them persistently.
Put it in a plastic bag and make it flat with a rolling pin.
Chill it in a fridge more than one hour.
Heat the oven to 170C.
Cut the dough into 3x3cm pieces and bake them 20 minutes, approximately.
It would depend on the oven, so check the color closely.
Cool them completely on a clean sheet.
Note: you can keep the dough for about 2 weeks in the fridge.
Enjoy freshly baked cookies whenever you like!","url":"https://recipe.bluelayer.org/recipe/13658/crisp-almond-cookies"},{"id":"13643","title":"Orange Clove Snowball Cookies","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
spices, cloves, ground
nuts, almonds
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 350F Line a baking sheet with parchment paper.
In a large bowl, cream together butter and confectioners' sugar.
Beat in orange zest, ground cloves, ground almonds, cornstarch and salt.
Slowly blend in the flour with the mixer on low speed until all of the flour has been incorporated and the dough comes together.
Shape dough into 1-inch balls and place on prepared baking sheet.
Bake for 12-15 minutes, until the edges of the cookies just start to brown.
Cool on baking sheet for 5 minutes.
Sift 1/2 cup confectioners sugar onto a plate.
Dip the bottom of each cookie into the confectioners sugar, then place on a wire rack.
Dust tops of cookies thoroughly with remaining confectioners sugar, using more sugar if necessary.","url":"https://recipe.bluelayer.org/recipe/13643/orange-clove-snowball-cookies"},{"id":"13593","title":"Irish Potatoes","ingredients":"sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, whipped, cream topping, pressurized
spices, cinnamon, ground","directions":"Sprinkle the sugar on the coconut.
Add the cream and mix gently.
Take approximately 1/2 tablespoon of dough and roll into balls.
Place cinnamon in a plastic bag and shake cookies a few at a time until coated.","url":"https://recipe.bluelayer.org/recipe/13593/irish-potatoes"},{"id":"13588","title":"Snowballs in a Jar","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"r>In a medium bowl, combine the confectioners' sugar and flour.
Place into a 1 quart canning jar.
Put the chopped pecans on top.
Close the lid and attach a tag with the following instructions:
Snow Balls
Makes 4 dozen
Preheat the oven to 325F Grease cookie sheets.
In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine.
Stir in 2 teaspoons of vanilla.
Add the entire contents of the jar and mix well.
Roll dough into 1 inch balls and place them on the prepared cookie sheet.
Bake for 20 to 25 minutes, until lightly browned.
Cool, and roll in confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/13588/snowballs-in-a-jar"},{"id":"13572","title":"Zesty Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat the oven to 300 degrees.
In a mixing bowl, cream the butter until light and fluffy.
Add the cheese and mix until blended.
Add the flour, salt, and red pepper, and mix to form a dough.
Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.
Bake for 10 to 15 minutes, or until lightly browned.
Remove to racks to cool.","url":"https://recipe.bluelayer.org/recipe/13572/zesty-cheese-straws"},{"id":"13565","title":"Sand Art Cookies","ingredients":"sugars, granulated
oats
spartan, real semi-sweet chocolate baking chips,
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"r>In a 1 quart or 1 liter jar, layer the ingredients in the order given.
Lightly pack down the jar after each addition.
Attach a card with the following instructions:
Preheat oven to 350 degrees F (175 degrees C).
Grease a cookie sheet.
Empty the entire contents of the jar into a medium bowl.
Add 1 large egg and 1/2 cup of margarine melted; mix well.
Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.
Makes about 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/13565/sand-art-cookies"},{"id":"13550","title":"Hazelnut Cheese Bits","ingredients":"cheese, pasteurized process, american, without added vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
nuts, hazelnuts or filberts
spices, pepper, black
nuts, hazelnuts or filberts","directions":"Blend the first 6 ingredients together and form small balls (or bits!
).
Press a whole hazelnut into the center of each ball sealing it inside.
Place on greased cookie sheet and bake for 15 minutes.
Serve the Bits hot.
That's it!
How easy is that?","url":"https://recipe.bluelayer.org/recipe/13550/hazelnut-cheese-bits"},{"id":"13549","title":"Lardy Cake","ingredients":"lard
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
spices, nutmeg, ground
honey","directions":"Roll out the dough to an oblong.
Spread on Lard and sprinkle with Sugar, nutmeg and Currants.
Roll up like a Swiss roll and place on oiled cookie sheet with rim.
Cover and let rise for about 15 minutes.
Brush with Honey and bake at 375F for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/13549/lardy-cake"},{"id":"13548","title":"Quick-Rise Cinnamon Sugar Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"For the dough: Warm water and 3 tablespoons of olive oil in the microwave for a few seconds to bring it to about 120 F. Place all of the dry dough ingredients (flour through salt) in the bowl of a stand mixer equipped with a hook attachment.
Start on low speed and slowly add the liquid.
Gradually increase to medium high.
Dough should ball up around the hook and there should be a small amount of batter attached to the bottom of the bowl as it mixes.
If it seems too wet, add more flour, a tablespoon at a time.
If it seems too dry, add a teaspoon of warm water at a time until you obtain a tacky dough.
Continue to mix for 5 minutes.
Dough will be smooth and slightly tacky when done.
While dough is mixing, preheat oven to 170 F to warm it up then shut it off a couple minutes before you place the dough in to proof.
Prep a medium cookie sheet pan (10 1/4 x 15 1/4) with a generous tablespoon of olive oil.
Dont skimp on the oil as it helps crisp and brown the crust.
When dough is ready, remove it from the bowl with well-floured hands or a rubber spatula and place it on the cookie sheet.
Using floured hands, spread dough evenly in pan.
It is okay if it does not reach the sides of the pan.
It will expand.
Cover tightly with a greased aluminum foil.
Place in the warm oven (oven should be off) for 30 minutes.
Remove dough from oven.
Preheat oven to 400 F. Gently even off and stretch dough to the edges of the pan as best as you can, if needed.
Brush with melted butter.
Using the tips of your fingers and poking almost to the bottom of the pan, make dimples throughout the dough.
This is what gives focaccia its distinctive look.
Combine sugar in the raw and cinnamon in a small bowl then sprinkle evenly over the dough.
Allow dough to rest, uncovered, for another 5 minutes.
Put it into the oven and bake for about 15 minutes or until golden brown.
Remove from oven and cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/13548/quick-rise-cinnamon-sugar-focaccia"},{"id":"13511","title":"Faux Cookie Dough Dip","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
sugars, brown
peanut butter, smooth style, without salt
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Blend chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda together in a food processor until smooth; fold in chocolate chips.","url":"https://recipe.bluelayer.org/recipe/13511/faux-cookie-dough-dip"},{"id":"13507","title":"Anzac Biscuits","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrups, corn, light
butter, without salt
leavening agents, baking soda
water, bottled, generic","directions":"Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix the bicarb with boiling water and add to butter and syrup mixture.
Add this to dry ingredients.
Place tablespoonsful of the mixture on a greased oven slide (cookie sheet).
Bake at 150 - 160 C (300-325F) for 20 minutes.
Good luck.","url":"https://recipe.bluelayer.org/recipe/13507/anzac-biscuits"},{"id":"13499","title":"Grandma Cooley's Shortcake","ingredients":"sugars, granulated
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream sugar, butter and salt.
Add flour, baking powder, and milk mixing by hand.
Flatten on greased cookie sheet.
Bake at 350 degrees (175 C.) until golden brown.","url":"https://recipe.bluelayer.org/recipe/13499/grandma-cooleys-shortcake"},{"id":"13464","title":"Easy Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add the cup of warm water into the bowl of your mixer.
This recipe is forgiving so just dont make the water scalding hot, you dont want to kill the yeast.
Put the yeast in and let it dissolve for about a minute.
Add honey, salt and 1 tablespoon of the olive oil and mix.
Feed the yeast baby!
!
Put the dough hook attachment on your mixer and slowly add flour into the yeast mixture on a low speed until the dough isnt sticking to the bowl.
It should all be stuck on the hook when its ready, and just slightly sticky.
Then let the dough knead for about 5 minutes on a medium speed.
Drizzle 2 tablespoons of olive oil into the bowl and move the dough around to coat it in oil, so it wont stick.
Let the dough rise in a warm place for about an hour.
(Dont worry about being specific on time Ive let it rise anywhere from 30 minutes to 4 hours and it still turns out).
It should have grown quite a bit, slightly less than double its size.
Punch it down (let that aggression out)!
Stretch out the dough on a cookie sheet!
Feel free to toss it, but I am pretty uncoordinated so Ill leave that to you!
Top it with your favorite pizza toppings and bake in a 400 F oven for 15-20 minutes!
(Adapted from my KitchenAide mixer cookbook.)","url":"https://recipe.bluelayer.org/recipe/13464/easy-pizza-dough"},{"id":"13457","title":"Bittersweet Bark With Cinnamon Candies","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spices, cinnamon, ground","directions":"Place parchment or wax paper on a cookie sheet, set aside.
In a small heavy saucepan, (non stick works best) melt chocolate over low heat, stir often and be patient.
When melted, remove from heat.
Working quickly, stir in about a third of the cinnamon candies.
Immediately turn chcolate out onto parchment or wax paper.
With back of spoon or rubber spatula (sprayed with pam) spread out chocolate mixture until candies are in a single layer.
Sprinkle remaining candies on top and place in freezer for 10-15 minutes, or until hard.
You must work quickly.
Store bark in freezer or fridge until ready to serve.
Break bark into pieces by dropping tray a few times or use a flat meat tenderizer.","url":"https://recipe.bluelayer.org/recipe/13457/bittersweet-bark-with-cinnamon-candies"},{"id":"13445","title":"Patricia's Prize Winning Apple 'N' Honey Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
wheat germ, crude
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven 400F (200C).
Lightly spray large cookie sheet with nonstick cooking spray or grease lightly.
Handle the dough gently.
Over mixing scones can make them tough.
Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using).
Cut in margarine until mixture resembles coarse crumbs.
Add combined apple, milk and honey, mixing just until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 5 to 6 times.
Pat dough into 9-inch circle.
Mix together topping ingredients.
Sprinkle over dough.
Cut dough into 10 wedges.
Place 1/2-inch apart on prepared cookie sheet.
Bake 16 to 18 minutes or until light golden brown.","url":"https://recipe.bluelayer.org/recipe/13445/patricias-prize-winning-apple-n-honey-scones"},{"id":"13434","title":"Cranberry Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cinnamon, ground","directions":"Mix flour, first sugar, baking soda and salt.
Stir in buttermilk and cut in reduced fat margarine.
Mix in cranberries, chocolate chips and first cinnamon.
Gather into a ball, press together and knead 12 times on floured board.
Divide in two pieces.
Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
Bake about 20-25 minutes in a 400 preheated oven.
Let cool and cut again into 8 wedges each, following original cut marks.","url":"https://recipe.bluelayer.org/recipe/13434/cranberry-chocolate-scones"},{"id":"13428","title":"Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, granulated","directions":"work butter and sugar to a cream.
add both rice and all purpose flour.work until soft.spread wax paper on a cookie sheet.
spread dough on waxed paper.
bake at 325 until golden.
cut in squares.","url":"https://recipe.bluelayer.org/recipe/13428/scotch-shortbread"},{"id":"13414","title":"Sugar Cookie Butter","ingredients":"nuts, cashew nuts, raw
bananas, raw
honey
vanilla extract
cream, whipped, cream topping, pressurized
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.
Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.
Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached.
I added in about 4 teaspoons.
This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.
Yields about a cup of sugar cookie butter.
Lasts for up to 1 week at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/13414/sugar-cookie-butter"},{"id":"13399","title":"Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cherries, sweet, raw","directions":"Preheat oven to 300 degrees F (150 degrees C).
Line a cookie sheet with parchment paper.
Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
Add the cherries and pulse until chopped (about 20 seconds).
Turn out the mixture onto a work surface and gather into a smooth, compact ball.
On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
Cut into 12 rectangles.
Prick each cookie 3 times with a fork.
Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
Bake until light golden brown (30 minutes).
Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.","url":"https://recipe.bluelayer.org/recipe/13399/cherry-shortbread-cookies"},{"id":"13390","title":"Easy Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 300 degrees F (150 degrees C).
Sift together flour, baking powder and salt, set aside.
In medium bowl
cream butter and sugar together with wooden spoon.
Add chocolate chips and nuts to butter/sugar mix and stir together.
Stir in dry ingredients - works best if you mix together with your hands.
Roll dough into walnut size balls.
Flatten cookies slightly with the.
palm of your hand and place on cookie sheet.
Bake for 15 to 20 minutes (17 minute in my oven) until light golden
brown around edges.
Cookies will be soft in the middle but will firm up
as they cool.
Leave on cookie sheet for a couple minutes to let them firm up then
cool on racks.
Makes 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/13390/easy-chocolate-chip-shortbread"},{"id":"13365","title":"World Peace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Sift flour, cocoa, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until smooth but not fluffy.
Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.
Add flour mixture; beat just until blended (mixture may be crumbly).
Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball).
Divide dough in half.
Place each half on sheet of plastic wrap.
Form each into 1 1/2-inch-diameter log.
Wrap each in plastic; chill until firm, about 3 hours.
DO AHEAD: Can be made 3 days ahead.
Keep chilled.
Preheat oven to 325F.
Line 2 baking sheets with parchment paper.
Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds.
Space 1 inch apart on prepared sheets.
Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes.
Transfer to rack; cool.
DO AHEAD: Can be made 1 day ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/13365/world-peace-cookies"},{"id":"13358","title":"Hungarian Kifli (Christmas Cookies) With Dates","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, pecans
dates, deglet noor
orange juice, raw
sugars, granulated","directions":"For the dough: mix butter, cream cheese and flour in food processor.
Split into two balls, wrap in plastic wrap and refrigerate overnight.
For the filling: Mix all ingredients in food processor, let stand at room temperature.
Preheat oven to 350 degrees.
Remove the dough from refrigerator, roll out on floured cutting board, cut into about 2 inch squares.
Put about one teaspoon filling onto each square.
Roll diagonally, then crimp in the middle to make a crescent.
Place on ungreased cookie sheet and bake for 20 minutes or until golden.
Sprinkle with powdered sugar as soon as removed from oven.
All of the recipes I searched agreed that letting the dough rest overnight is key to getting it nice and flaky.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13358/hungarian-kifli-christmas-cookies-with-dates"},{"id":"13352","title":"Chocolate-Hazelnut Macaroons","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cocoa, dry powder, unsweetened
sugars, granulated
egg, white, raw, fresh
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts
butter, without salt
salt, table
nuts, hazelnuts or filberts","directions":"Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.
(Don't walk away; if you overprocess, you'll have hazelnut butter.)
Transfer to a bowl and repeat with the almonds.
Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl.
Sift in the cocoa powder and confectioners' sugar.
Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.
(Don't let the bowl touch the water.)
Continue whisking until the sugar is dissolved, about 2 minutes.
(If you can still feel the sugar, keep whisking.)
Turn off the heat but leave the water in the saucepan.
Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.
(If you turn the bowl over, the whites shouldn't move.)
Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.
Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
Pipe into rounds: Line 2 baking sheets with parchment paper.
Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.
Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
Let sit at room temperature until slightly dry, 15 to 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through.
Pull the parchment and cookies off the pans; cool.
Make the filling: Meanwhile, bring the water in the saucepan back to a simmer.
Put the chocolate in a heatproof bowl and set it over the water.
Stir with a rubber spatula until the chocolate is almost completely melted.
Remove the bowl from the pan.
Heat the heavy cream in a saucepan until simmering.
Stir the warm cream and praline paste into the chocolate.
Fold in the butter, salt and chopped hazelnuts.
Let the filling cool until spreadable, about 15 minutes.
Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.
Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13352/chocolate-hazelnut-macaroons"},{"id":"13351","title":"Toasted Almond & Cherry Chocolate Bark","ingredients":"nuts, almonds
cherries, sweet, raw
candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the almonds and cherries; set aside.
Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly.
In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly.
Remove both saucepans from the heat.
Stir half of the almond mixture into the semisweet chocolate.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4\" thickness.
Drop the white chocolate by tablespoons onto the semisweet chocolate mixture.
With the tip of your knife, swirl chocolates together for a marbles look.
Sprinkle with the remaining almond mixture.
Refrigerate at least 1 hour or until firm.
Break the bark into pieces.
Store in the fridge for up to 1 month (believe me, it won't last that long!
).","url":"https://recipe.bluelayer.org/recipe/13351/toasted-almond-cherry-chocolate-bark"},{"id":"13344","title":"Shortbread Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
water, bottled, generic
vanilla extract","directions":"In a mixing bowl beat the butter, sugar and vanilla with an electric mixer.
Slowly add the flour, beating in as much as possible with the mixer and then using a wooden spoon to finish mixing the flour in.
Roll the dough into 1-inch balls and place them at least 1 1/2 inches apart on a parchment or silicon lined baking sheet.
Gently press your thumb into the center of each ball to create an indentation.
Place the pan in the freezer for about 10 minutes.
Preheat oven to 350 F. Remove pan from freezer and fill each indentation with 1/2 teaspoon jam.
Bake in the center of the oven for about 10 minutes or until the bottom edges are barely starting to become golden and the tops of the cookies are no longer shiny.
Remove from oven, set pan on a rack and allow the cookies to cool for about 5 minutes on the pan.
Then transfer them to a cooling rack or a sheet of wax paper to cool (it is important to allow them to cool some before moving them so the jam has time to cool down and set).
Add the powdered sugar into a small mixing bowl and mix in 1 teaspoon water and the vanilla extract.
Mix in additional water as needed until you get a thick, drizzling consistency.
Drizzle the icing over the cooled cookies.
Adapted from: Parent Pretty.","url":"https://recipe.bluelayer.org/recipe/13344/shortbread-thumbprint-cookies"},{"id":"13333","title":"Brown Sugar Shortbread Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 degrees.
Lightly butter 9-inch-diameter springform pan.
Using electric mixer, beat 1 c. butter in large bowl till light and fluffy.
Add in brown sugar and beat well.
Using rubber spatula, mix flour and salt (don't overmix).
Press dough into prepared pan.
Combine 1 Tbsp.
sugar and cinnamon in small bowl.
Sprinkle cinnamon sugar over dough.
Cut into 12 wedges, using ruler as guide and cutting through dough.
Pierce each wedge several times with toothpick.
Bake till shortbread is brown, hard at edges and slightly soft in center, about 1 hour.
Cold shortbread completely in pan on rack.
Remove pan sides.
Recut cookies into wedges.
(Can be prepared 2 days ahead.
Store in airtight container at room temperature.)
This recipe yields 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13333/brown-sugar-shortbread-cookies-recipe"},{"id":"13323","title":"Another Healthy Peanut Butter Cookie","ingredients":"oats
wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey","directions":"Blend dry ingredients up in a food processor.
Mix together peanut butter, applesauce, and honey or agave nectar in a bowl.
Once the wet ingredients are mixed well, add the dry ingredients and mix together.
I usually finish by mixing with my hands.
Form small balls and set them on a cookie sheet after spraying it with a nonstick spray.
Use a fork to press down on the ball to flatten the cookies.
Bake in an oven for 10 minutes only at 350 degrees.
Remember that peanut butter cookie's burn easily so you need to take them out right away even if they don't look done, because by the time they are brown on top they are usually burnt on the bottom.","url":"https://recipe.bluelayer.org/recipe/13323/another-healthy-peanut-butter-cookie"},{"id":"13299","title":"Cookie Press Low Fat Butter Cookies","ingredients":"butter, without salt
sweetener, syrup, agave
egg substitute, powder
egg substitute, powder
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Blend Smart Balance, Splenda and Egg Beaters until creamy.
Gradually add flour and salt.
Gently blend in vanilla.
Refrigerate 45 minutes to one hour.
Put dough in cookie press and press out cookies onto cookie sheet.
You can use other flavored extracts, lemon and almond are very good.
At Christmas I use sprinkles and colored sugar to decorate.
Bake at 350 for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/13299/cookie-press-low-fat-butter-cookies"},{"id":"13295","title":"1996 2nd Place Winner: Shortbread Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
Heat oven to 325'F.
Beat all ingredients in large bowl of electric mixer on medium-high speed till smooth, about 4 min.
Divide dough into 4 pcs.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet till pale brown and slightly hard to the touch, 8 to 10 min.
Remove to cooling rack.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/13295/1996-2nd-place-winner-shortbread-cookies-recipe"},{"id":"13291","title":"Flarma","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Mix almonds with other ingredients in a heavy saucepan.
Cook and stir constantly until butter is BARELY melted.
(Very important!
).
Drop by 1/2 teaspoonful onto well-greased cookie sheets - 6 cookies to a sheet.
Bake at 350 until golden brown.
WATCH CAREFULLY!
Let cool slightly until you can get a spatula under them.
Place each cookie on a clean broom handle to shape into a cylander.
Let cool completely.","url":"https://recipe.bluelayer.org/recipe/13291/flarma"},{"id":"13288","title":"Lucky's Happy Bones","ingredients":"oil, corn, peanut, and olive
peanut butter, smooth style, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F.
Combine oil, peanut butter and water.
Add flour, one cup at a time and then knead into firm dough.
Roll dough to 1/4\" thickness and cut with cookie cutter.
Place on ungreased cookie sheet and bake at 350 degrees F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13288/luckys-happy-bones"},{"id":"13287","title":"Pecan-Butterscotch Tuiles","ingredients":"butter, salted
sugars, brown
syrups, corn, light
nuts, pecans
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400F (200C).
Line 2 baking sheets with parchment paper.
(Dont use silicone baking mats because the cookies may be difficult to remove.)
Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.
In a small saucepan, warm the butter, brown sugar, and corn syrup over low heat until melted and smooth.
Stir in the pecans and flour.
Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart.
Slightly flatten the batter with dampened fingers.
Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are deep golden brown, about 7 minutes.
Let cool briefly, about 1 minute.
Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin.
(If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.)
Let cool on the rolling pin, then transfer the tuiles to a wire rack.
Repeat with the remaining batter.
Serve the tuiles within a few hours of baking.
The batter can be made up to 1 week in advance and stored in the refrigerator.
You can store the baked tuiles in an airtight container until ready to serve later the same day.
You can substitute toasted almonds or walnuts for the pecans.","url":"https://recipe.bluelayer.org/recipe/13287/pecan-butterscotch-tuiles"},{"id":"13280","title":"Almond Joy Fudge","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
nuts, almonds","directions":"Mix coconut cream, powder sugar and coconut.
Strain excess liquid and run through a food processor to chopp coconut in fine chunks.
Melt chocolate and mix with coconut mixture.
Line cookie sheet with wax paper and spread mixture evenly on cookie sheet.
Sprinkle sliced almonds on top and press in to chocolate.
Let fudge set in freezer for about 3min.
Then cut 1in cubes.","url":"https://recipe.bluelayer.org/recipe/13280/almond-joy-fudge"},{"id":"13268","title":"Linzer Tarts","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
jams and preserves, apricot
sugars, granulated","directions":"Beat butter and sugar together until the mixture is light and fluffy.
Stir in 1/2 cup flour, the ground almonds, and cinnamon.
Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
Shape the dough into a ball; divide it in half.
Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick.
With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can.
Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet.
Cut out more circles.
You should now have about 12 circles.
Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them.
Refrigerate while working with remaining dough.
Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
Bake cookies in preheated oven until light brown, 10 to 15 minutes.
Cool on wire rack for 20 minutes.
Spread a thin coating of jam on each of the cookie rounds.
Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/13268/linzer-tarts"},{"id":"13259","title":"Tofu and Miso Spritz Cookies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
oil, olive, salad or cooking
sugars, granulated
wheat flour, white, cake, enriched","directions":"Preheat the oven to 180C.
Put all the ingredients except for the cake flour into a bowl, and mix well with a whisk.
Sift in the cake flour, and fold it in with a cutting motion.
Do not knead.
When the mixture is no longer floury, put in a icing bag.
Since it has a high water content, squeeze it out as thinly as possible.
If the mixture is too hard to pipe, soften with milk to loosen the batter.
Turn down the oven temperature to 170C, and bake for 30 minutes until golden brown.
If you'd prefer soft cookies, take them out before they brown.","url":"https://recipe.bluelayer.org/recipe/13259/tofu-and-miso-spritz-cookies"},{"id":"13254","title":"Eggless Tender Flaky Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
cranberries, dried, sweetened
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 400 degrees F (195-200 degrees C).
Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated.
Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick.
Cut into triangles.
All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
Place scones on ungreased cookie parchment.
Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown.
Let cool on a rack.","url":"https://recipe.bluelayer.org/recipe/13254/eggless-tender-flaky-scones"},{"id":"13248","title":"Oatmeal and Coconut Cookies","ingredients":"oats
wheat flour, white, cake, enriched
sugars, granulated
salt, table
oil, canola
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
figs, dried, uncooked","directions":"Grind the oatmeal in a blender.
Cut the dry fruits to the size of raisins.
Mix the dry ingredients marked with .
Add oil to the mixture from Step 2.
Rub together and then mix.
Add water, and when it's no longer floury, add coconut and dried fruit and combine together.
It will be crumbly and difficult to hold together, but press firmly with your fingers and shape into 1 cm rounds.
Bake in a 320F/160C oven for around 30 minutes.","url":"https://recipe.bluelayer.org/recipe/13248/oatmeal-and-coconut-cookies"},{"id":"13229","title":"Chocolated Covered Grapes With a Kick!!!","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
spartan, real semi-sweet chocolate baking chips,
spices, pepper, red or cayenne
spices, cinnamon, ground","directions":"Take grapes and cut into small bunches (3-4 grapes on each stem).
In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon.
Microwave on medium heat for about 4 minutes, stirring a few times.
Heat until all melted.
Dip each small bunch of grapes into the chocolate mixture one by one.
After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate.
Place chocolate covered grape bunches on a wax paper lined cookie sheet.
Refrigerate for 1 hour.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13229/chocolated-covered-grapes-with-a-kick"},{"id":"13222","title":"Viennese Almond Crescents","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Preheat the oven to 350 degrees.
Cream together the butter and sugar.
Add the almonds.
Combine the flour and salt and stir into the butter mixture.
Pinch off about 1 tablespoon of dough.
Roll it between your palms to make a cigar shape.
Place on a parchment-lined cookie sheet and gently curve it into a cresent.
Repeat, placing the cookies 2 inches apart.
Bake until the edges are barely golden, about 12 minutes.
Immediately transfer cookies to a rack to cool.
Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months.
Defrost 30 minutes before serving.
Immediately before serving, dust with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/13222/viennese-almond-crescents"},{"id":"13209","title":"Vegan Double Chocolate Chip Cookies","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.
This is your egg substitute that youll use in a moment.
Set aside for now.
Put the Earth Balance into a large bowl bowl.
Using a handheld mixer, beat the Earth Balance until soft and fluffy.
Add sugars and beat until creamed.
Beat in the egg mixture and vanilla.
Set aside.
Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.
Add this into the Earth Balance mixture and mix to combine.
Mix in the chocolate chips.
Chill the dough in a refrigerator for at least 2 hours.
Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.
Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.
Bake for about 9 minutes.
Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/13209/vegan-double-chocolate-chip-cookies"},{"id":"13194","title":"Light Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"In a medium sized bowl, mix together the sugar and molasses.
Its that easy.
Theres a part in this process where the molasses is super gunky and clumpy.
Youll think to yourself: Joy, you were wrong... this is coming out all wrong.
Dont worry.
keep mixing it all together.
It will even itself out.
Work it until completely incorporated and no big molasses globs remain.
For dark brown sugar, add another tablespoon of molasses.
Use as you would in your favorite cake and cookie recipes.
Store in an airtight container or in a ziplock bag with the air pressed out.
Dang thats easy!","url":"https://recipe.bluelayer.org/recipe/13194/light-brown-sugar"},{"id":"13191","title":"Chocolate Cookie Bites","ingredients":"nuts, pecans
sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table","directions":"Place pecans in a single layer in a shallow pan.
Bake at 350 for 6-8 minutes or until lightly toasted, stirring once halfway through baking.
Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy.
Add milk and vanilla,beating until blended.
Combine flour,cocoa and salt;gradually add to butter mixture, beating until well blended.
Stir in pecans.
Shape dough into 1-inch balls, and place 1 1/2 inches apart on a lightly greased baking sheet.
Bake at 400 for 11 to 13 minutes or until tops of cookies just begin to crack.
Cool on baking sheet 3 minutes.
Remove to wire racks; dust with remaining 1/4 cup powdered sugar.
Cool 10 minutes.","url":"https://recipe.bluelayer.org/recipe/13191/chocolate-cookie-bites"},{"id":"13189","title":"Easy Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.
If using unsalted butter, add a pinch of salt.
Add flour (no sifting needed) and mix with the whisk.
Knead the mixture until it's no longer floury.
Don't worry if it is rough and crumbly at first, it will be smooth shortly.
Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.
Poke holes with a fork.
The dough will increase to 1.5 times its original size.
Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.
Pay attention to the color on the edges.
No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.
Cool on the baking pan (they will continue to cook from the residual heat), and they are done.
Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.
The dough can be cut with a knife easily even at room temperature.
It is very easy to handle, so it's great to make cut-out cookies.
They are also delicious with chocolate chips added to the dough.
Add the same amount as the sugar.
Try them also with cocoa or coffee.","url":"https://recipe.bluelayer.org/recipe/13189/easy-shortbread-cookies"},{"id":"13170","title":"Peanut Butter Cookie Dough Dip","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
peanut butter, smooth style, without salt
sugars, granulated
vanilla extract
salt, table
chocolate, dark, 70-85% cacao solids","directions":"Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides of the bowl once or twice.
Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.
Keep refrigerated.
Great for dipping with apple slices or other fruit, cookies, etc.
* Note: I used extra firm tofu because thats what I had on hand and it came out fine/smooth.
If you have silken, it would probably be even better.","url":"https://recipe.bluelayer.org/recipe/13170/peanut-butter-cookie-dough-dip"},{"id":"13163","title":"Cheese Rice Krispie Rounds","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans","directions":"Mix grated cheese, butter and margarine well.
add flour and mix well.
fold in rice krispies.
shape into small balls.
place on greased cookie sheet.
flatten each with a fork and top with one or two pecans each.
bake at 375 for 10 minutes or until golden brown around edges.","url":"https://recipe.bluelayer.org/recipe/13163/cheese-rice-krispie-rounds"},{"id":"13142","title":"Honey Florentines","ingredients":"butter, without salt
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 375F.
Melt butter, brown sugar, and honey in a small saucepan over medium-low heat.
Transfer to a bowl.
Whisk in flour and salt until smooth.
Working quickly, drop 1/2 teaspoons of batter onto large baking sheets lined with parchment paper, spacing at least 3 inches apart.
Bake cookies until they spread and turn golden brown, about 6 minutes.
Let cool on sheets on wire racks.
Carefully remove cookies from sheets with your fingers.
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.","url":"https://recipe.bluelayer.org/recipe/13142/honey-florentines"},{"id":"13140","title":"Miso-Peanut Butter Caramel Scones","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
peanut butter, smooth style, without salt
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425 degrees F.
For the scones: Combine the oats, flour, sugar, and baking powder in a medium bowl.
Add the butter, breaking it up with your fingers until it is in pea-sized pieces.
Add the milk and mix just until combined.
Place the dough in the refrigerator while the caramel cooks.
For the caramel: Add the sugar and water to a small saucepan.
Cook until the sugar begins to bubble and cook down.
Add the peanut butter and miso.
If the sugar hardens into chunks, dont worry.
Add the milk to the mixture regardless and cook until the mixture is the consistency of caramel, about 3 minutes or so.
Place in the freezer to cool for a few minutes.
Remove the dough from the fridge and cut into 4 pieces.
Roll each piece out into a 1/4-inch thick circle and place a quarter of the caramel on one half of the circle.
Fold the other half of the circle over and seal the edges with your fingers, loosely.
Place the scones on a cookie sheet covered with parchment paper and bake for about 12 minutes, or until the scones are golden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13140/miso-peanut-butter-caramel-scones"},{"id":"13117","title":"Kettle Corn","ingredients":"oil, corn, peanut, and olive
sugars, granulated
snacks, popcorn, air-popped (unsalted)
salt, table","directions":"In a heavy pot with a fitted lid, pour corn oil on the bottom and sprinkle two kernels in the oil.
Turn heat onto medium high.
Put a lid on top and wait for the two kernels to pop.
After they have popped, sprinkle suger evenly over the oil, and popcorn kernels over the sugar.
Replace the lid and gently shake the pot while kernels begin popping.
Keep shaking until popping slows down to 1-2 seconds between pops.
Remove from heat and spread kettle corn out onto a cookie sheet.
Sprinkle with salt to taste.
Careful!!
Its hot and it will stick to you!
Ouch!
Let cool and then enjoy!","url":"https://recipe.bluelayer.org/recipe/13117/kettle-corn"},{"id":"13105","title":"Bannock II","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the flour, baking powder, salt, water and oil.
Knead on a lightly floured surface for about 10 minutes.
Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness.
Poke holes in the dough using a fork.
Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.","url":"https://recipe.bluelayer.org/recipe/13105/bannock-ii"},{"id":"13101","title":"Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, powdered","directions":"Cream butter and sugar in a mixing bowl.
Add flour and potato chips.
Mix well.
Form into balls and place on an ungreased cookie sheet.
Draw into peaks with teaspoon.
Bake in 350 degree oven for 10-12 minutes.
Cool completely and sprinkle with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/13101/potato-chip-cookies"},{"id":"13080","title":"Whole Wheat Sesame Crackers","ingredients":"seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
water, bottled, generic
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Position two racks in the center and the bottom third of the oven, and preheat the oven to 350F (180C).
Spread 2 tablespoons sesame seeds on each of three unoiled baking sheets.
This will prevent the crackers from sticking and will give them a delicious crisp bottom.
Put the water, oil, and salt in a small bowl until combined.
Stir in the 1/2 cup sesame seeds.
Add the water-oil mixture and mix to form a rough dough.
Knead the dough in the bowl to form a ball, and turn out onto a lightly floured work surface.
Lightly flour a rolling pin.
Roll the dough out into a 22x14-inch rectangle, about 1/16-inch thick.
Using a fork, prick the dough all over to release trapped air and keep the dough flat.
With a pizza wheel or sharp knife, cut the dough into 2-inch squares or other shapes, or cut shapes with a 2-inch cookie cutter.
Using a spatula, transfer the crackers to the prepared baking sheets.
Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time.
When the first two sheets are finished, remove them, and bake the third one as directed.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/13080/whole-wheat-sesame-crackers"},{"id":"13073","title":"Raspberry Bar Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
margarine, regular, 80% fat, composite, stick, without salt
jams and preserves, apricot
lemon juice, raw
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 degrees.
For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in.
x 13-in.
x 2-in.
pan.
Bake 12 minutes.
For filling, stir ingredients together and spread over baked crust.
You do not have to wait for the crust to cool.
For crumble topping, mix ingredients together and sprinkle over top.
Bake for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13073/raspberry-bar-cookies"},{"id":"13071","title":"Hazelnut Spritz","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F (180C).
Cover two baking sheets with parchment paper.
A plain baking sheet need not be greased.
Put the nuts into the food processor and grind them until very fine.
In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light.
Add the ground nuts and flour.
Mix until smooth.
Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips.
Cut into 4-inch pieces.
Shape the strips into rings and place on the baking sheet.
Bake for 10 minutes, just until lightly browned.
Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
While the cookies bake, combine the chocolate chips and cream in a small glass bowl.
Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted.
Dip cooled cookies in the chocolateso that ends are coated by 1/2-inch.
Place on the parchment or on waxed paper to harden.","url":"https://recipe.bluelayer.org/recipe/13071/hazelnut-spritz"},{"id":"13052","title":"Hazelnut Chocolate Bourbon Balls (No Bake)","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
nuts, hazelnuts or filberts
alcoholic beverage, distilled, rum, 80 proof
cocoa, dry powder, unsweetened
syrups, corn, light
sugars, powdered","directions":"In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.
Shape into small balls (using about 1 tablespoon mixture for each ball).
Place on waxed paper.
Place the granulated sugar in a small shallow dish.
Roll the small balls in sugar to coat.
Place in a tightly covered container for a minimum of 24 hours to develop flavors.","url":"https://recipe.bluelayer.org/recipe/13052/hazelnut-chocolate-bourbon-balls-no-bake"},{"id":"13036","title":"Chocolate Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt
vanilla extract
sugars, granulated
nuts, pecans","directions":"Preheat the oven to 350F
Grease a baking sheet well.
Place the flour, cocoa, and powdered sugar in a food processor.
Turn the machine on and slowly add the butter, 2 tablespoons at a time.
Add the vanilla and process until the dough forms a ball on top of the blades.
In the palms of your hands, roll the dough into circles about 1/2 inch thick.
Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch thick.
Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
Bake the cookies until brown, about 10 minutes.
Cool them on the baking sheet before serving.","url":"https://recipe.bluelayer.org/recipe/13036/chocolate-pecan-shortbread"},{"id":"13032","title":"Banana Split Bark","ingredients":"candies, white chocolate
pineapple, raw, all varieties
bananas, raw
nuts, pecans
cherries, sweet, raw
vanilla extract","directions":"Line a large cookie sheet with waxed paper.
In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
In medium bowl mix pineapple, banana chips, pecans and cherries; reserve 1/2 cup.
Add remaining fruit mixture to melted candy coating; toss to coat.
Cool 5 minutes at room temperature.
Gently fold in baking chips.
Spread mixture evenly into 12x9-inch rectangle on waxed paper-lined cookie sheet; sprinkle with reserved fruit mixture.
Cool until set, about 30 minutes.
Break into 1 1/2x1 1/2-inch pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13032/banana-split-bark"},{"id":"13027","title":"Chocolate Fudge, Cranberry and Walnut Cookies","ingredients":"cocoa, dry powder, unsweetened
butter, without salt
oil, olive, salad or cooking
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375F (190C).
Coat two cookie sheets with cooking spray or lined with baking mats.
In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.
Stir with a wooden spoon until well blended.
Add applesauce and vanilla extract, mix until smooth and well combined.
In another medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.
Fold in walnuts, cranberries, and chocolate chips until evenly distributed.
Drop the dough by tablespoonful.
Place 1 inch apart on prepared cookie sheets.
Press cookies with your fingers to desired thickness.
Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.
Makes about 2 dozen cookies.
Let cookies cool on the sheets for a few minutes until they become firm.
Transfer the cookies onto wire racks, and cool completely.
Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/13027/chocolate-fudge-cranberry-and-walnut-cookies"},{"id":"13024","title":"Digestive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Lightly grease baking sheets.
In a large bowl, combine the flour, oats, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
Add just enough milk to make a firm dough.
Transfer the dough to a floured surface and knead until smooth.
Roll out to a thickness of 1 1/8\".
Using a fork, prick all over.
Using a 1 1/2\" round cookie cutter, cut rounds and place 1\" apart on prepared pans.
Bake for 12-15 min, until the crust is golden brown.
transfer to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/13024/digestive-biscuits"},{"id":"13009","title":"Sesame Honey Lace Cookies","ingredients":"sugars, granulated
butter, without salt
honey
water, bottled, generic
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched","directions":"In a 1- to 1 1/2-quart heavy saucepan bring confectioners' sugar, butter, honey, and water to a boil over moderate heat, stirring, and boil 1 minute.
Remove pan from heat and stir in sesame seeds, flour, and a pinch salt until mixture is combined well.
Cool dough to room temperature.
Form and bake cookies as directed below.
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets.
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden.
Transfer parchment with cookies to racks to cool.
Cool baking sheets and line with fresh parchment between batches.","url":"https://recipe.bluelayer.org/recipe/13009/sesame-honey-lace-cookies"},{"id":"12996","title":"Whirlaways","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Prheat oven to 350 degrees In a large bowl cream together confectioners sugar, and butter until fluffy and smooth.
Add vanilla extract and blend in well.
Alternate flour and oats, adding a little at a time until well mixed.
Roll dough into log.
Then roll into sprinkles.
Slice and bake on a cookie sheet that has been lightly sprayed with cooking spray.
Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/12996/whirlaways"},{"id":"12989","title":"British Peanut Butter Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Blend margarine with peanut butter and then stir in the sugars.
Stir in flour to make a dough.
Shape the mixture into approx 15 balls.
Space them out on a baking tray and flatten each slightly with a fork dipped in flour, to make a criss cross pattern.
Bake tray for about 15 minutes at 200c/400f until pale brown.
Leave to cool slightly before very carefully transferring them to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/12989/british-peanut-butter-cookies"},{"id":"12981","title":"Bird Seed Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine.
Just make sure the salt and wet stuff stays away from the yeast until it mixes.
If you like the old fashioned way, that will work too - just use your usual process.
For rolls, use the dough cycle.
When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice.
Put the wads, evenly spaced, on a lightly oiled cookie sheet.
Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting.
Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom.
Brush with melted butter if desired.","url":"https://recipe.bluelayer.org/recipe/12981/bird-seed-bread-abm"},{"id":"12955","title":"Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place flour, baking powder and salt in a large mixing bowl.
Stir until well blended.
Cut butter into flour mixture well with a pastry cutter, or mix in a food processor.
Add milk and blend very well.
Place dough onto floured surface and roll dough out until 1/2 inch in thickness.
Cut dough out with a biscuit cutter and place onto an ungreased cookie sheet.
Bake at 350 degrees Fahrenheit.","url":"https://recipe.bluelayer.org/recipe/12955/tea-biscuits"},{"id":"12910","title":"Sally's Gingersnaps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
sugars, brown
oil, olive, salad or cooking
molasses","directions":"Mix all ingredients.
Roll into 1 1/2\" balls.
Roll balls in sugar.
Place on a lightly greased cookie sheet.
Press in the center of the ball with 2 fingers to slightly flatten.
Bake at 375 for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/12910/sallys-gingersnaps"},{"id":"12909","title":"Honey Krispies","ingredients":"sugars, powdered
honey
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet so cookies won't stick.
Combine powdered sugar, honey and peanut butter in a medium bowl.
Stir until mixed well.
Stir in cereal and raisins.
Using hands, shape mixture into 1-inch balls.
Roll balls in sprinkles and place on a cookie sheet.
Refrigerate for 1 hour.
Cookies should feel firm when touched.
Serve right away or place in tightly covered container and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/12909/honey-krispies"},{"id":"12903","title":"\"special\" Oatmeal Cookies ( Vegan )","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
cornstarch
soymilk, original and vanilla, unfortified
sugars, granulated
vanilla extract
raisins, seeded","directions":"Mix all ingredients together, adding the rasiens last.
Form into cookie shapes on a non-stick pan.
Bake at 350 degrees for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/12903/special-oatmeal-cookies-vegan"},{"id":"12899","title":"Chocolate Chip Cookie Dough Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
vanilla extract
cream, fluid, heavy whipping","directions":"Take the chocolate cookie dough out of fridge and leave out until needed.
Scald milk until bubbles form around edge.
Remove from heat.
Add sugar and salt.
Stir until dissolved.
Stir in half and half, vanilla, and whipping cream.
Cover and refrigerate 30 minutes.
Freeze as directed by your ice cream machine's instructions.
Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
Put the ice cream in the freezer for several hours until hardened.","url":"https://recipe.bluelayer.org/recipe/12899/chocolate-chip-cookie-dough-ice-cream"},{"id":"12886","title":"Pecan Praline Cheesecake Recipe","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt","directions":"12-14 servings.
To prepare crust, combine crumbs, sugar, and butter in small bowl.
Mix thoroughly.
Press onto bottom of 9 inch spring-form pan.
Chill
Combine pecans and butter; spread proportionately on baking sheet.
Watching carefully, toast at 350 degrees till golden.
Cold.
In large bowl, combine cream cheese, brown sugar, and flour.
Beat till light.
Add in Large eggs, one at a time, blending well after each.
Stir in vanilla.
Reserving 1/4 c. of pecans for topping, add in remaining pecans to filling mix.
Pour filling over crust and bake at 325 degrees for 60 min.
Turn oven off and allow cheesecake to cold in oven for 30 min.
Loosen cake from rim of pan.
When cake has cooled to room temperature, remove the rim.
To prepare topping, combine sugars, cream and butter in small saucepan.
Heat to boiling, stirring till sugars dissolve.
Cook over low heat to just under the soft-ball stage, or possibly approximately 225 degrees on a candy thermometer.
Immediately remove from heat and cold slightly.
Add in vanilla and stir till creamy.
Sprinkle reserved pecans on top of cheesecake and drizzle praline mix over the pecans.
Chill at least 8 hrs before serving.","url":"https://recipe.bluelayer.org/recipe/12886/pecan-praline-cheesecake-recipe"},{"id":"12884","title":"Cream Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
sugars, granulated","directions":"In a bowl, mash the butter and flour together until smooth and creamy.
Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
Preheat oven to 375 degrees F (190 degrees C).
Line baking sheets with parchment paper.
Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter.
Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides.
Place the cookies onto the prepared baking sheets.
Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes.
Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.","url":"https://recipe.bluelayer.org/recipe/12884/cream-cookies"},{"id":"12876","title":"Super Easy Sugar-Free Granola Cereal","ingredients":"oats
wheat germ, crude
nuts, pecans
salt, table
sweetener, syrup, agave
spices, cinnamon, ground
honey
oil, olive, salad or cooking
water, bottled, generic
blueberries, raw","directions":"Mix the dry ingredients.
Mix the wet ingredients.
Mix everything well.
Spread onto a greased cookie sheet and bake at 300 degrees for 40 minutes.
When it cools, add the dried fruit.","url":"https://recipe.bluelayer.org/recipe/12876/super-easy-sugar-free-granola-cereal"},{"id":"12862","title":"Simple Sesames","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds","directions":"In large mixer bowl cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add flour and mix just until combined.
Stir in sesame seed, coconut and almonds just until well mixed.
Divide dough into thirds.
Place one third on long sheet of wax paper.
Shape into a long roll 2 inches in diameter.
Repeat with remaining dough.
Wrap and refrigerate until firm.
Preheat oven to 300F.
Cut rolls into 1/4-inch slices.
Bake on ungreased cookie sheets 30 minutes.
Remove to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/12862/simple-sesames"},{"id":"12859","title":"Black-Eyed Susans","ingredients":"dates, deglet noor
nuts, pecans
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Stuff dates with pecan halves.
Set aside.
Cream the cheese and the margarine together well.
Add flour, salt, and cayenne pepper.
Mix well.
(Note: this dough should be very stiff.
).
Put mixture into cookie press with the box plate attached.
Squeeze out in long strips.
Cut long strips into 2 -3 inch pieces.
Wrap these pieces around pecan-stuffed dates.
Roll in sugar and place on a cookie sheet.
Bake at 300 degrees F until light brown.","url":"https://recipe.bluelayer.org/recipe/12859/black-eyed-susans"},{"id":"12835","title":"Christmas Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh
candies, white chocolate","directions":"Line 2 cookie sheets with parchment paper or aluminum foil.
Melt the dark chocolates together using microwave or double boiler.
Stir til completely smooth.
Stir in peppermint flavour.
Pour onto both cookie sheets and spread out flat and smooth with spatula.
Let dark chocolate cool.
Meanwhile, melt white chocolate.
When smooth, drizzle evenly over hardened dark chocolate.
Jiggle pan to smooth out white chocolate.
Sprinkle with sprinkles or candy.
Let cool.
Break bark into pieces.","url":"https://recipe.bluelayer.org/recipe/12835/christmas-peppermint-bark"},{"id":"12832","title":"Lime Nut Buttons","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
lime juice, raw
vanilla extract","directions":"Several hours before baking:.
In a small bowl, combine flour and salt.
In a food processor, combine 1/2 cup confectioner's sugar, pecans, and coconut.
Process till pecans are finely ground.
With electric mixer, beat butter till creamy.
Add the pecan mixture, beat till well blended.
Beat in lime zest and vanilla.
Scrape down sides of bowl and add flour mixture beating until just combined.
Remove the dough from the bowl, wrap in plastic and chill until firm, about 3 hours.
To bake:.
Heat oven to 350*F. Measure the dough into heaping teaspoon size pieces and roll each piece between the palm of your hands to form a ball.
Place the balls 1 1/2\" apart on ungreased cookie sheets.
Bake until edges of cookies just begin to brown., 12 to 14 minutes.
Let cool on cookie sheets 3 to 4 minutes, then roll in confectioner's sugar while they are still very warm.
Repeat rolling to create a delicate powdery coating.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12832/lime-nut-buttons"},{"id":"12830","title":"Anzac Biscuits With Macadamia Nuts","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
water, bottled, generic
honey
leavening agents, baking soda
butter, without salt","directions":"To toast nuts: Put them in an ungreased, shallow baking pan in a single layer.
Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake).
Once you start smelling them or they are a golden brown, take them out of the oven.
Don't leave them in the cooking pan; put into another cool pan/plate to cool.
Chop them.
Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
In a small saucepan, combine the water, honey and baking soda.
Bring to a boil, then stir in the butter.
Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
Place tablespoons of dough onto the cookie sheets lined with parchment.
Flatten slightly with the back of the spoon.
Leave a little room between cookies.
Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy).
Remove from the baking sheet to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/12830/anzac-biscuits-with-macadamia-nuts"},{"id":"12824","title":"Grandma's Chocolate Mint Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 350 degrees.
Melt the mint chocolate chips in a double boiler.
In a mixing bowl, cream the butter and sugar.
Blend in the melted chocolate.
Add the corn syrup.
Sift and gradually add the dry ingredients.
Roll into one inch balls and dip tops in white sugar.
Place 3 inches apart on greased cookie sheet.
Bake about 8 minutes.
Watch as they burn easily.","url":"https://recipe.bluelayer.org/recipe/12824/grandmas-chocolate-mint-cookies"},{"id":"12821","title":"Chocolate Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
sugars, brown
yogurt, greek, plain, nonfat
vanilla extract","directions":"make them.","url":"https://recipe.bluelayer.org/recipe/12821/chocolate-cookies"},{"id":"12816","title":"Easy Very Tasty No-Bake Choco-Peanut Butter Fudge Oat Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
oats
peanut butter, smooth style, without salt","directions":"- Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- Turn fire on medium-low and stir continuously.
- Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil.
(If there are bubbles everywhere and things are starting rumble, its too high).
Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- Once its at the perfect level, stir constantly for about 2 minutes than turn fire off but keep pot in place.
- Drop in cocoa and quickly stir until all chunks are out.
- Drop in peanut butter and stir until completely melted and stirred inches.
- Drop in oats and stir in completely.
- Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- Let sit uncovered for 20 minutes, allowing them to harden up.
- Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile.
Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top.
You can easily break a test cookie in thirds to test 3 different amounts to find desired taste.
- Once done, leave uncovered for a few hours before wrapping up.
This allows peanut butter to dry-out and harden on top.
- Eat and enjoy!
~TRY THESE TASTY, FUN IDEAS!~.
~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
~ Use 1/2 cup extra oats and 3 1/2 inch globs and after putting each one down, push in 3 robin egg candies to make robins nests!
~ To holiday-ify, get small candy-coated Hershey kisses, pick out holidays colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
~ Instead of using globs, flatten with a spoon into 1/4 inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
NOTE: You'll see I used specific brand names for 2 things.
The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies.
The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience.
So following these aren't required but very recommended.","url":"https://recipe.bluelayer.org/recipe/12816/easy-very-tasty-no-bake-choco-peanut-butter-fudge-oat-cookies"},{"id":"12815","title":"Very Berry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
strawberries, raw
cherries, sweet, raw
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift and measure the flour.
Re-sift the flour with the other dry ingredients.
Work the butter into the dry ingredients with your fingers.
Add the dried fruit to the flour mixture and mix thoroughly.
Add the milk and mix until just incorporated.
Do not over mix.
Divide the dough into two equal parts.
On an ungreased cookie sheet, pat into a round about the thickness of a biscuit (about 3/4 to 1 inch thick).
Cut into wedge shaped pieces, like a pie and bake for 15 minutes at 450 degrees.
Serve warm with fresh Clotted Cream (see my recipe box for my Clotted Cream recipe).","url":"https://recipe.bluelayer.org/recipe/12815/very-berry-scones"},{"id":"12797","title":"Cinnamon Cacao Roasted Almonds","ingredients":"nuts, almonds
salt, table
chocolate, dark, 70-85% cacao solids
salt, table
sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground","directions":"In the morning: Place the almonds (and any other nut you want to addI used pecans and pepitas/pumpkin seeds), in bowl and cover completely with water.
Add the rock salt.
Let them sit all day.
Before bed: Put parchment paper on a large cookie sheet.
Turn oven to lowest setting, (or set dehydrator to 150 F).
Drain and lightly rinse the nuts.
In a small separate bowl combine cacao powder (or cocoa powder), sea salt, and stevia and cinnamon.
(This mixture is for 1 cup of nuts, feel free to double this if you have more nuts.)
Sprinkle cacao mixture over wet nuts.
Use a spatula to lightly stir and mix.
Spread nuts across the pan in a single layer.
Place in the oven overnight (about 8-10 hours).
You will know when they are done by how crispy they are in the morning.
They do crisp a little as they cool, so dont go too long!
An amazing and super easy snack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12797/cinnamon-cacao-roasted-almonds"},{"id":"12781","title":"Cream Cheese Apricot Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
nuts, almonds
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,","directions":"Beat together the butter, sugar, cheese, flour and almonds.
Mix well, stir in the apricots and chocolate chips.
On baking sheets lined with non-stick baking paper, drop spoonfuls of the mixture and press down lightly with a fork.
(There is no need to use non-stick baking paper if you use non-stick baking sheets.)
Bake at 425F for 10 minutes.
Cool for 2 minutes on the baking sheets then lift off and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/12781/cream-cheese-apricot-cookies"},{"id":"12768","title":"Okara Cookies Made with Pancake Mix","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Spread the fresh okara on a plate and dry in a microwave.
Its weight will be reduced from 100 g to about 30 g.
In a 500 w microwave, heat for 5 minutes at first.
When you open the door, let the steam out and stir the okara.
Microwave for an additional 3 to 5 minutes.
In a 600 w microwave, heat for 3 minutes first.
When you open the door, let the steam out, and stir the okara.
Microwave for an additional 2 to 3 minutes.
Do not cover with cling film.
When the steam accumulates inside, open the door, and let it out.
It's done when it's dry and crumbly.
Heat the butter in a microwave for about 40 seconds to melt (melt completely to mix easily with the other ingredients).
Add the okara and pancake mix.
Wear a plastic bag as a glove and mix the mixture until combined.
Grab the mixture, turn the back inside out, and you will have the mixture inside the bag.
Massage through the bag.
Mix well until the butter is evenly distributed.
If you can't bring the mixture together as a dough, add a little milk or soy milk (refer to the hints).
Preheat the oven to 180C (baking time is 15 to 20 minutes).
Roll out the dough thinly over the plastic bag, using a rolling pin.
Cut the dough into your favorite shapes with a knife over the bag (this way, you don't need to wash the knife later).
Open the bag.
Place a piece of parchment paper over the prepared dough and set a baking tray on top.
Flip it over and you can place the dough on the parchment and tray without fail.
Bake in and oven preheated to 180C for 15 to 20 minutes.
After baking, leave the cookies inside to obtain a crispier texture.
You can snap off the cookies along the lines you scored with a knife.
Make them in bulk and freeze.
You can eat them anytime you want.
You don't need to defrost or reheat at all.
You can enjoy chilled cookies.
This is a sister recipe.
I used fresh okara for moist cookies.
This is another sister recipe.
I used okara that was dried quickly with a frying pan for crunchy cookies similar to the current recipe.","url":"https://recipe.bluelayer.org/recipe/12768/okara-cookies-made-with-pancake-mix"},{"id":"12765","title":"Wheat Germ Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix together the first 3 ingredients.
Then thoroughly mix in the last 4 ingredients.
Dough will be stiff.
Chill for a half hour.
Roll rounded teaspoonsfuls into balls.
Flatten, place on greased cookie sheet, and bake for 1 hour at 300F (150C).","url":"https://recipe.bluelayer.org/recipe/12765/wheat-germ-dog-biscuits"},{"id":"12763","title":"Whole Meal Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees.
Mix dry ingredients with a fork.
Add in buttermilk, if too dry, add in more.
Knead 10 times.
Form a circular loaf.
Cut a deep one inch cross in the top.
Bake on a cookie sheet for 50 min.","url":"https://recipe.bluelayer.org/recipe/12763/whole-meal-irish-soda-bread-recipe"},{"id":"12762","title":"Chili Cashew Party Mix","ingredients":"butter, without salt
sauce, ready-to-serve, pepper, tabasco
spices, chili powder
salt, table
nuts, cashew nuts, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat oven to 325F.
Melt butter in 2-quart saucepan over low heat.
(Or microwave in large glass bowl.)
Stir in TABASCO Chipotle Sauce, chili powder and salt until combined.
Stir in cashews and cereal squares until well mixed.
Spoon mixture onto large cookie sheet.
Bake 15 minutes or until mixture is toasted, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/12762/chili-cashew-party-mix"},{"id":"12761","title":"Turtle Cheesecake Thumbprint Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
vanilla extract
salt, table
cheese, parmesan, hard
sugars, granulated
candies, caramels
nuts, pecans","directions":"Sift the flour and cocoa together into a medium bowl.
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
Position a rack in the center of the oven and heat the oven to 350F.
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
Arrange them 2 inches apart on the lined sheets.
With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well.
(Or use the end of a thick-handled wooden spoon.
).
Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
Gently redefine the indentations with the end of a wooden spoon.
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
When cookies are completely cooled use a spoon to fill the indentation and spread out.
Do not overfill.
Bake for 5 more mintues in the oven to set it.
Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
Quickly top with chopped nuts and let cool.
Keep cool.","url":"https://recipe.bluelayer.org/recipe/12761/turtle-cheesecake-thumbprint-cookies"},{"id":"12747","title":"Graham Cracker Roll","ingredients":"cookies, graham crackers, plain or honey, lowfat
candies, marshmallows
nuts, walnuts, english
dates, deglet noor
cream, whipped, cream topping, pressurized","directions":"Roll crackers to fine crumbs; reserve 1/2 cup and mix remaining crumbs with marshmallows, nuts and dates.
Add cream slowly until mixture is moist enough to hold together.
Shape into a roll about 2 1/2 inches in diameter; roll in reserved crumbs.
Wrap tightly in waxed paper and refrigerate at least 12 hours before serving.
Cut into 1/2\" slices and serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/12747/graham-cracker-roll"},{"id":"12742","title":"Soft Molasses Cookies","ingredients":"lard
sugars, granulated
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Soften lard.
Cream withsugar and mix with molasses.
Add sour milk, soda, and water.
Mix well.
Sift in flour and salt.
Roll out quickly and lightly on floured board to 3/8 inch thick.
Cut with a teacup-sized cutter.
Bake in greased cookie sheet at 350 for 12 minutes.
This is a big cookie that melts in your mouth.","url":"https://recipe.bluelayer.org/recipe/12742/soft-molasses-cookies"},{"id":"12738","title":"Hot Cheese Crackers","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
cheese, cheddar
salt, table
nuts, pecans","directions":"Cream together the margarine and the grated cheese.
Add all other ingredients.
Roll dough into log form, wrap well in waxed paper or plastic wrap, and refrigerate until firm.
Preheat oven to 375.
Spray baking sheet lightly with cooking spray.
Slice thin (less than 1/4\"), place on baking sheet and bake for 15 minutes.
Note: if dough crumbles a bit when you slice it, simply press the pieces back together.
These are not \"cookie cutter\" crackers.
Remove carefully with spatula, and allow to cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/12738/hot-cheese-crackers"},{"id":"12737","title":"Amish Black Cherry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
sugars, granulated
butter, without salt
cheese, cheddar
cherries, sweet, raw
nuts, walnuts, english","directions":"Preheat oven to 350*.
note* to toast walnuts, bake them in a shallow pan at 375.
In a medium mixing bowl, whisk together flour, baking powder, salt and the sugars.
With a pastry blender, cut in the butter until mixture resembles crumbs.
Add the cheeseand toss to combine.
Remove 3/4 cup of the mixture and set aside.
Press the remaining mixture evenly into the bottom of a greased 8\" square baking pan.
Spread the jam evenly over the crust.
Sprinkle the nuts over the jam and top with the reserved crumb mixture, pressing the crumbs gently into the jam.
Bake for 25-30 minutes, or until golden.
Cool completely, in the pan then cut into 1x2\" squares.
Cover with plastic wrap and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12737/amish-black-cherry-cookies"},{"id":"12715","title":"Roasted Salted Sunflower Seed","ingredients":"seeds, sunflower seed kernels, dried
water, bottled, generic
salt, table","directions":"Place water and salt in a saucepan.
Rinse sunflower seeds and remove any plant or flower head matter.
Add sunflower seeds to water& salt in pan.
Bring water to a boil, then turn down to simmer.
Simmer 1 to 1 1/2 hours.
When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
Do not rinse.
Preheat oven to 325 degrees.
Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
Stir frequently.
Remove from oven when seeds are slightly browned& fragrant.
NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).","url":"https://recipe.bluelayer.org/recipe/12715/roasted-salted-sunflower-seed"},{"id":"12704","title":"Shortbreads","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Blend all ingredients until uniform.
Knead the dough for about 10 minutes.
Roll into small balls and place on an ungreased baking sheet (these do not expand, so can be fairly close together).
Flatten the balls- I like to use a cut-crystal glass with a detailed bottom- it makes the cookies more attractive.
Bake at 350 degrees for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/12704/shortbreads"},{"id":"12700","title":"Low-Fat Ginger Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
sugars, brown
molasses
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground","directions":"Preheat the oven to 350 degrees.
Whisk egg substitute into applesauce, sugar, brown sugar and molasses.
In another bowl combine and sift dry ingredients together.
Fold dry ingredients into wet ingredients.
Let dough rest in the refrigerator 30 minutes or longer before baking.
Spray cookie sheet with nonstick spray and place a tablespoon of dough 2-inches apart on the baking sheet.
Bake 10-12 minutes until lightly browned.
(Longer baking time yields crunchier cookies.
).","url":"https://recipe.bluelayer.org/recipe/12700/low-fat-ginger-cookies"},{"id":"12695","title":"Mom's Chocolate Peanut Butter Rounds","ingredients":"spartan, real semi-sweet chocolate baking chips,
cookies, graham crackers, plain or honey, lowfat
peanut butter, smooth style, without salt","directions":"Spread peanut butter between 2 crackers.
Melt chocolate bark in a large glass dish in microwave 1-2 minutes.
Stir until smooth.
Dip crackers in chocolate bark with tongs and place on waxed paper.","url":"https://recipe.bluelayer.org/recipe/12695/moms-chocolate-peanut-butter-rounds"},{"id":"12670","title":"English Toffee Butter Crunch","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!)
by buttering lightly.
Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.
Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.
Cool Completely.
Break in pieces with heavy end of butter knife till desired size.
If desired melt chocolate chips and spread on top with spatula before breaking in pieces.","url":"https://recipe.bluelayer.org/recipe/12670/english-toffee-butter-crunch"},{"id":"12658","title":"Tiger Butter Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Heat white chocolate in a double boiler.
Stir in peanut butter.
Spread on foil lined cookie sheet.
Heat chocolate chips in double boiler and dribble, in swirls, on top of the white chocolate.
Take a knife and swirl the chips in to make it look like tiger stripes.
Set in refrigerator till hard.
Break into \"bark like\" pcs.
Keep refrigerated.
(Can freeze.)","url":"https://recipe.bluelayer.org/recipe/12658/tiger-butter-recipe"},{"id":"12637","title":"S**t-Kickin Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Put the butter and sugar in a large mixing bowl, and combine it on medium low speed, until it looks creamy, and has lightened a bit in color.
Then add the vanilla extract, and stir to fully incorporate.
Stir salt into the flour.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between.
Stir until well combined, and dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap onto a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into a rectangle if possible.
Pop it into the fridge for 20 minutes or so.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Now you could just take a knife and cut 1 inch by 3 inch rectangles, or you could have a little fun with it, and use cookie cutters.
Put cut dough pieces on a parchment lined baking sheet, about 2 inches apart.
Sprinkle some additional granulated sugar on them, if you like.
Bake at 350 degrees for 20-22 minutes, or until the edges are very lightly browned.
Remove from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Optional: 1.
Melt chocolate chips in a microwave safe bowl : about 1-2 minutes on half power.
Stir rapidly until melted chocolate is completely smooth.
Dip (or spoon) chocolate on one end of the shortbread, and set on a wire rack until chocolate is completely set (about 30 minutes).
Or, put melted chocolate in a zippered sandwich bag and seal it.
Then cut a small tip off of a corner, and pipe chocolate designs onto the cookies.
Makes about 24 1 x 3 rectangles, or 16-18 3 x 4 cutouts.","url":"https://recipe.bluelayer.org/recipe/12637/s-t-kickin-shortbread-cookies"},{"id":"12636","title":"Southern 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, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat your oven to 450F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If 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 a bit 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 a 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 biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450F for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12636/southern-buttermilk-biscuits"},{"id":"12633","title":"Stroop Koekjes - Syrup Cookies","ingredients":"butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
salt, table","directions":"Preheat oven to 375F.
Cream shortening and brown sugar together until light and fluffy.
Add molasses.
Sift two cups of the flour with the remaining dry ingredients very well.
Add to the first mixture.
Add enough more flour to allow handling.
Roll out and cut with a floured cookie cutter and place on a cookie sheet.
Bake for ten to twelve minutes.
Place on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/12633/stroop-koekjes-syrup-cookies"},{"id":"12623","title":"No Bake Chocolatey Peanut Butter Cookies","ingredients":"oats
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
vanilla extract","directions":"Combine oats, peanut butter, chopped peanuts and set aside.
In saucepan, heat remaining ingredients except vanilla over medium heat, stirring constantly until mixture comes to a rolling boil.
Pour over dry ingredients and add vanilla.
Mix well & drop by the large spoonfuls onto a waxed paper sheet.
Let set and store covered.","url":"https://recipe.bluelayer.org/recipe/12623/no-bake-chocolatey-peanut-butter-cookies"},{"id":"12621","title":"Cheddar Pennies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
butter, without salt","directions":"Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour, salt and cayenne pepper.
Stir in the Cheddar cheese and melted butter to form a firm dough.
Roll pieces of dough into ropes as big around as a penny.
Slice into 1/4 inch slices.
If dough is too soft, it can be chilled until firm.
Place slices onto the prepared cookie sheet so they are 1 inch apart.
Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm.
Allow to cool completely before serving.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12621/cheddar-pennies"},{"id":"12618","title":"Crunchy Walnut Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Line a baking sheet with parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer.
Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes.
Stir in the baking soda and salt.
Remove the pan from the heat and stir in the walnuts.
Quickly spread the toffee on the prepared baking sheet as thinly as possible.
Let cool completely.
Break into pieces and serve.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/12618/crunchy-walnut-toffee"},{"id":"12610","title":"Cabernet Sauvignon Chocolate Chip Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
spartan, real semi-sweet chocolate baking chips,","directions":"Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment lined baking sheet.
Bake at 350 for 7-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/12610/cabernet-sauvignon-chocolate-chip-cookies"},{"id":"12600","title":"Quick Chex Mix Candy","ingredients":"sugars, brown
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine brown sugar, corn syrup and margarine.
Microwave on high for 1 minute Take out and stir until blended.
Return to high setting until boiling (about 2 1/2 min).
Cook 3 minutes longer.
Add Rich Chex.
Spread out on cookie sheet and cool.
Break into pieces.
*Can add nuts when mixing with Chex.","url":"https://recipe.bluelayer.org/recipe/12600/quick-chex-mix-candy"},{"id":"12543","title":"Dijon Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
spices, garlic powder
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Melt butter in microwave.
Mix garlic salt and Dijon mustard with butter.
In separate container, mix bread crumbs and Parmesan cheese.
Dip chicken in liquid mixture and then roll in dry mix.
Place chicken on stoneware or greased cookie sheet and bake at 350 degrees for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/12543/dijon-chicken"},{"id":"12505","title":"No Bake Peanut Butter Cookies I","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
oats
peanut butter, smooth style, without salt
vanilla extract
nuts, walnuts, english","directions":"Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
Remove from heat and add remaining ingredients.
Stir and mix well.
Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool.
Store in well-sealed container.","url":"https://recipe.bluelayer.org/recipe/12505/no-bake-peanut-butter-cookies-i"},{"id":"12501","title":"Easy Cheesy Garlic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
cheese, cheddar
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Combine flour, baking powder, garlic powder and salt.
Stir in cheese.
Cut in butter using fork or pastry blender.
Stir in milk until flour has absorbed all.
Will have some lumps.
Lightly spray cookie sheet with pam spray.
Drop dough by tablespoonfuls on cookie sheet about 1 inch apart.
I use a small ice cream scoop.
Number of servings depend on how small/large you make them.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/12501/easy-cheesy-garlic-biscuits"},{"id":"12500","title":"Sunflower Threes","ingredients":"shortening, vegetable, household, composite
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
raisins, seeded
pineapple, raw, all varieties
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil.
Beat shortening, maple syrup, brown sugar, vanilla extract, and cinnamon together with an electric mixer in a large bowl until combined.
Stir oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, dried pineapple, pineapple juice, baking soda, baking powder, and salt into the shortening mixture to make a sticky dough.
Pinch off about 1 1/2 tablespoon of dough per cookie and roll into balls about 1 1/4 inch across; arrange on the prepared baking sheet.
Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/12500/sunflower-threes"},{"id":"12482","title":"Molasses Taffy","ingredients":"sugars, brown
butter, without salt
molasses
water, bottled, generic
vinegar, distilled","directions":"Mix all ingredients in a saucepan.
Cook over medium heat till a small amount dropped in 1/2 cup cold water is brittle.
Pour on butter platter or rim edged cookie sheet.
Cool till cool enough to handle.
Pull and cut in pieces.","url":"https://recipe.bluelayer.org/recipe/12482/molasses-taffy"},{"id":"12480","title":"Carrot Burfi","ingredients":"carrots, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, cardamom
nuts, almonds
nuts, cashew nuts, raw","directions":"In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
Stir in the butter.
Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
Add more dry milk as needed.
Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
Garnish with nuts.
Cut into squares when cold.","url":"https://recipe.bluelayer.org/recipe/12480/carrot-burfi"},{"id":"12459","title":"Gluten Free Christmas Cookies","ingredients":"sugars, granulated
cornstarch
butter, without salt
rice flour, white, unenriched","directions":"Sift cornstarch, rice flour, and sugar together in a bowl.
Add butter and mix all the ingredients together until you form a soft dough.
Refrigerate for approximately 1 hour.
Shape the dough into 1 inch balls and lay out on greased cookie sheet.
Flatten cookies slightly with a fork.
Roll in red and green sprinkles or a cinnamon and sugar mixture.
Bake at 300 for 20-25 minute or until golden.","url":"https://recipe.bluelayer.org/recipe/12459/gluten-free-christmas-cookies"},{"id":"12453","title":"Mama D's Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth.
Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough.
Knead until as soft and smooth as a bambino's behind.
Turn in a greased bowl, cover, and let double in size.
(I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three.
Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat \"footballs.\"
Grease heavy cookie sheets and sprinkle with corn meal.
Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven.
Mist loaves with water and turn occasionally while they bake.
Bread is done when golden brown and sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/12453/mama-ds-italian-bread"},{"id":"12450","title":"V's Walnut Crescent Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Cream butter with the 1/4 cup of sugar and blend well.
Combine flour and cinnamon.
Add flour mixed with cinnamon (a bit at a time) and mix well.
Add extract and stir in nuts.
Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325F for 18-20 minutes.
Let cookies cool for about 5 minutes and then coat well with powdered sugar.
Variation: roll dough into 1-inch balls and bake (same as above).
When cookies are cool, GENTLY roll in confectioners' sugar until coated well.","url":"https://recipe.bluelayer.org/recipe/12450/vs-walnut-crescent-cookies"},{"id":"12443","title":"Cheerios Crunch Snack","ingredients":"butter, without salt
sugars, brown
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt margarine in 3-quart saucepan over low heat.
Stir in brown sugar.
Cook, stirring constantly, until thick and smooth.
Stir in cereal.
Cook 2 to 3 minutes, stirring constantly, until cereal is coated.
Spread mixture in thin layer on ungreased cookie sheet.
Cool 1 hour.
Crumble mixture, and serve as snack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/12443/cheerios-crunch-snack"},{"id":"12439","title":"Beijo De Coco Da Bahia - Coconut Balls","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix first three ingredients in a microwave-proof mixing bowl.
Cook on HIGH for 4 minutes.
Stir; cook on HIGH for additional 4 minutes.
Pour mixture on plain cookie sheet w/ sides; let cool slightly.
Make small balls out of the cooled mixture and roll in coconut.
NOTE: You may chill the cooked mixture and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/12439/beijo-de-coco-da-bahia-coconut-balls"},{"id":"12416","title":"Sugar Cookies","ingredients":"cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched","directions":"Combine cream cheese, margarine, 2/3 cup sugar and rum flavoring, mixing until well blended.
Add flour; mix well.
Chill several hours or overnight.
Shape rounded teaspoonfuls of dough into balls; roll in sugar.
Place on ungreased cookie sheet; flatten slightly.
Bake at 350, 12 minutes.","url":"https://recipe.bluelayer.org/recipe/12416/sugar-cookies"},{"id":"12405","title":"Salted Pumpkin Seeds","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine water and salt in saucepan.
Cook and stir until salt dissolves; cool.
Add pumpkin seeds and soak overnight.
Drain thoroughly.
Pat seeds dry with paper towel.
Place on a cookie sheet.
Bake at 300 F until seeds are dry, about 1 hour.
Yield 2 cups, 8 servings.","url":"https://recipe.bluelayer.org/recipe/12405/salted-pumpkin-seeds"},{"id":"12402","title":"Salted Caramel No Bake Cookies","ingredients":"sugars, granulated
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
oats
salt, table","directions":"Combine the sugars, butter and milk in a saucepan.
Cook on medium-high heat, stirring constantly, until the mixture comes to a boil.
Boil for 1 minute.
Remove from heat.
Add peanut butter, vanilla and oats.
Stir well.
Working quickly, drop by teaspoonfuls onto waxed paper.
Sprinkle a pinch of sea salt on each cookie before it starts to harden.
Cool completely.
Makes about 50 cookies.","url":"https://recipe.bluelayer.org/recipe/12402/salted-caramel-no-bake-cookies"},{"id":"12401","title":"Rosemary Walnuts","ingredients":"butter, without salt
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english","directions":"Melt the butter with the rosemary, salt and cayenne.
Pour mixture over walnuts, and toss them to coat.
Bake the nuts on a cookie sheet in a preheated 350 degree oven for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/12401/rosemary-walnuts"},{"id":"12377","title":"Tvp Honey Nuggets","ingredients":"shortening, vegetable, household, composite
honey","directions":"Mix TVP and honey in a bowl.
Make sure it's well blended.
Spread out on a non stick cookie sheet and bake 300 degrees for 6 minutes.
Stir and bake another 1-2 minutes tops.
Let cool and transfer to an air tight container or use right away!
This makes 2 servings at 12 grams protein, 0 fat, 110 calories!","url":"https://recipe.bluelayer.org/recipe/12377/tvp-honey-nuggets"},{"id":"12367","title":"Buttermilk biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450.
Mix dry ingredients into bowl.
Cut softened butter into mixture with fork or pastry blender.
Add buttermilk gradually, kneading dough as you go along.
Knead until dough is the right consistency add more buttermilk if its too dry, more flour if its too sticky.
Knead dough on floured surface, and either roll out and cut with cookie cutter into round shapes, or I like to tear them off by hand and place onto cookie sheet, makes them look more authentic!
Bake for 10 minutes until they look lightly browned.","url":"https://recipe.bluelayer.org/recipe/12367/buttermilk-biscuits"},{"id":"12360","title":"Oatmeal and Everything Cookie Bars","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 350 degrees.
Melt butter and then combine with flour, oats, brown sugar, baking soda and salt.
Press a little more than half of the mixture into a greased 9x13 pan.
Sprinkle chocolate chips on top.
(I prefer mini-chocolate chips.)
In a large microwave-safe bowl, melt caramels and milk at medium power for 2-3 minutes, checking and stirring every 20-30 seconds.
Pour the melted caramel over the chocolate chips and then top with the remaining oat mixture.
Bake for 20 minutes.
Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/12360/oatmeal-and-everything-cookie-bars"},{"id":"12339","title":"Chocolate Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
sugars, powdered
cocoa, dry powder, unsweetened","directions":"Preheat oven to 325 degrees F (180 degrees C).
In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
Add the vanilla extract.
In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
Gradually add the dry ingredients to the creamed mixture.
Wrap the dough in plastic wrap and chill for two hours, until firm.
Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
Bake in a 325 degree oven for 15 - 18 minutes.
The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
Coat the the cookies while still warm in the sugar and cocoa mix.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12339/chocolate-mexican-wedding-cookies"},{"id":"12315","title":"Chunky Strawberry Cookies","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
jams and preserves, apricot
vinegar, distilled","directions":"Bring the butter, jam, and sushi vinegar to room temperature.
Combine the cake flour and baking powder and sift.
Cream the butter until smooth, add the granulated sugar and mix until light and fluffy.
Then add the jam and mix well.
Add the cake flour and baking powder and fold it in.
While it still looks floury, add the sushi vinegar and mix.
Wrap in plastic wrap and roll into a 3 - 3.5 cm cylinder.
Let the dough rest in the refrigerator for about 30 minutes.
Preheat the oven to 170 degrees C. Cut the dough into 5-6 mm thick slices and place on a baking pan lined with parchment paper.
Bake at 170 degrees C for 14-15 minutes.
When they are done baking, cool the cookies on a cooling rack.
These cookies won't be soft; they will have a crunchy texture.
While they're baking, the sweet scent of the strawberry jam will fill the room.
Here they are in a soft, moist galette style.
Increase the amount of butter to 50 g, add 50 ml of milk at step (3) and pour into a muffin pan.
Bake at 180 degrees C for 30 minutes, then decrease the oven to 150 degrees C and bake for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/12315/chunky-strawberry-cookies"},{"id":"12305","title":"Nancy Silverton's Mixed Berry Crostata","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
vanilla extract
blueberries, raw
sugars, granulated
cornstarch
sugars, granulated","directions":"For crostata dough: Combine flours, sugar and salt in an electric mixer or food processor.
Distribute the butter over the top; mix or pulse until the butter is thoroughly incorporated and the mixture resembles moist cornmeal.
Combine the ice water and vanilla; sprinkle over the top of the dough.
Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
Remove the dough from the bowl; flatten it into a disk.
wrap in plastic wrap; refrigerate until ready to use.
For crostata: Heat oven to 400 degrees F. Toss together the berries, sugar and cornstarch in a medium bowl; stir gently until well coated.
Set aside.
Roll the crostata dough out on a lightly floured surface to a roughly 16-inch diameter circle.
Leave it a little thick; the added texture is better.
Transfer the dough to a cookie sheet.
Place the fruit mixture in the center.
Distribute fruit in a low mound, leaving a 2-inch border.
Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center.
Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
Lightly brush the dough with a little water; sprinkle with coarse sugar.
Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes.
Rotate the crostata halfway through baking for even coloring.
Cool 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/12305/nancy-silvertons-mixed-berry-crostata"},{"id":"12304","title":"Breakfast Cookie","ingredients":"oats
raisins, seeded
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sweetener, syrup, agave","directions":"Preheat oven to 350 degrees.
Spray a LARGE cookie sheet with Pam or use two smaller cookie sheets.
Mix all ingredients together and spoon on sheet.
Bake for 15-20 minute.","url":"https://recipe.bluelayer.org/recipe/12304/breakfast-cookie"},{"id":"12295","title":"Wicked Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"For the Pie crust: Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
For the Peach Cobbler: Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/12295/wicked-peach-cobbler"},{"id":"12271","title":"Cheddar Pecan Wafers","ingredients":"butter, without salt
cheese, cheddar
nuts, pecans
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended.
Gradually mix in flour, using your hands to work in the last bit.
The result will be a stiff dough much like shortbread.
Form the dough into logs about 1 inch thick, and 10 inches long.
Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife.
Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges.
Allow wafers to cool for 1 minute before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/12271/cheddar-pecan-wafers"},{"id":"12266","title":"Chocolate Chip Cookie Dough Truffles","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
sugars, granulated
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract
mini semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Line a baking sheet with parchment paper.
Whisk together the flour, baking soda and salt in a medium bowl.
Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture, and mix on low speed until well incorporated.
(Turn off the mixer and use your hands to help combine if needed.)
Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
Scoop tablespoonfuls of the batter, and roll them into smooth balls.
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
Refrigerate the truffles until the coating is completely set, about 1 hour.
(The truffles can be refrigerated in an airtight container for up to 5 days.)","url":"https://recipe.bluelayer.org/recipe/12266/chocolate-chip-cookie-dough-truffles"},{"id":"12227","title":"Lisa's Snack Mix","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
syrup, maple, canadian
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english","directions":"Preheat oven to 250.
Melt the first three ingredients together.
In a large bowl, mix cereal and nuts.
Pour melted mix over and stir carefully.
Spread onto 2 rimmed cookie sheets.
Bake for 30 minutes.
Carefully separate with a spatula during the first few minutes of cooling.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/12227/lisas-snack-mix"},{"id":"12226","title":"Simple Sweet Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425F (220 Celsius).
Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals.
Add sugar; toss to mix.
Add milk and stir with a fork until dough forms.
Form dough into a ball and turn smooth side up.
Pat or roll into a 6 inch circle.
cut each circle into 6 or 8 wedges.
place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.
sprinkle desired amount of cinnamon and sugar on each scone.
Bake about 12 minutes, or until medium brown on top.","url":"https://recipe.bluelayer.org/recipe/12226/simple-sweet-scones"},{"id":"12224","title":"Peanut Encrusted Catfish","ingredients":"fish, catfish, channel, wild, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
a cajun life, all purpose cajun seasoning,
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched","directions":"Combine the milk and the seasoning.
Soak the fish fillets/nuggets in the seasoned milk for 15 minutes.
Combine the finely chopped peanuts with the flour.
Drain the fish pieces and then coat well with the peanut and flour mixture.
Place the fillets on a greased cookie sheet and spray the fish with non-stick cooking spray or drizzle with melted butter.
Bake the fillets at 400F for about 15 minutes, or until the fish easily flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/12224/peanut-encrusted-catfish"},{"id":"12219","title":"Vegan Elvis School Days Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400 degrees F.
Cream the margarine and sugar well.
Add the vanilla and flour.
Mix well.
Drop with a number 40 scoop on baking sheets and flatten with a fork.
Bake for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/12219/vegan-elvis-school-days-cookies"},{"id":"12216","title":"Appetizer Puffs Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
cream, sour, cultured
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
olives, ripe, canned (small-extra large)","directions":"Mix flour and salt; cut margarine in till mix begins to create a ball.
Blend in lowfat sour cream.
Divide dough into 4 parts.
Wrap each part and refrigerateseveral hrs.
Heat oven to 350 degrees.
On floured board, roll each section into a 12 x 6-inch rectangle.
Sprinkle one-half each rectangle with either cheese, onion, mushrooms or possibly olives.
Fold dough over to make a 6-inch square.
Cut the 6-inch square into 2-inch squares, pressing edges.
Continue till all dough is prepared.
Bake on ungreased cookie sheet at 350 degrees for 20 to 25 min.
May be prepared in advance and refrigerated, then baked for 30 min.
Makes 36 appetizers.","url":"https://recipe.bluelayer.org/recipe/12216/appetizer-puffs-recipe"},{"id":"12214","title":"Pudgy Husband Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted","directions":"Line a cookie sheet with a silicone mat or parchment paper.
Fill a large pot with water and set it over medium high heat.
Dump the chocolate chips into a lager glass bowl and set it over the pot.
Stir until all the chocolate is melted.
Using a rubber spatula, scrape the chocolate onto the prepared cookie sheet.
Spread the chocolate out into one even layer and then plop the peanut butter tablespoon by tablespoon onto the chocolate.
Use a fork to swirl into the dollops of peanut butter and then sprinkle the crushed pretzels over top, pushing them lightly into the chocolate.
Refrigerate for 20 minutes and then break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12214/pudgy-husband-bark"},{"id":"12198","title":"Honey Tahini Cookies","ingredients":"seeds, sesame seeds, whole, dried
nuts, almonds
leavening agents, baking soda
salt, table
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract","directions":"Preheat the oven to 350 and line 2 baking sheets with parchment paper.
Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt.
In a large bowl, mix the honey with the tahini and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls.
Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds.
Transfer the rounds to the baking sheets, arranging them so theyre about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through.
Transfer the cookies to a rack and let cool before serving.","url":"https://recipe.bluelayer.org/recipe/12198/honey-tahini-cookies"},{"id":"12197","title":"Swedish Hard Candies (Knack)","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
nuts, almonds","directions":"Combine sugar, syrup, butter and cream in a heavy saucepan.
Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet.
If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
Wrap in waxed paper.","url":"https://recipe.bluelayer.org/recipe/12197/swedish-hard-candies-knack"},{"id":"12194","title":"Speculaas Holland Cookies for Sinterklaas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown","directions":"Preheat oven to 350 degrees.
For the dough stir together 1 1/2 cups flour with 1/3 cup flour,baking soda,salt,cinnamon,groud cloves,nutmeg.
Next add the 3/4 cup brown sugar,mix well.
Next cut in 1 1/2 sticks of butter and add the blanched almonds and milk.
Knead everything together into a stiff dough,if its too stiff add 1/2 tablespoon of milk.
Roll dough out on a floured surface to about 1/4 inch thickness.
Cut with cookie cutters into any shape you'd like.
Lay out on lightly greased cookie sheet,bake about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12194/speculaas-holland-cookies-for-sinterklaas"},{"id":"12183","title":"Macrobiotic Maple Coconut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
oil, olive, salad or cooking
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine all of the ingredients in a bowl, mix well by folding together with a rubber spatula.
Shape the cookies into rounds that are roughly 3 cm in diameter, and 8 mm in thickness.
Bake them for about 25 minutes at 180C, then they're ready.","url":"https://recipe.bluelayer.org/recipe/12183/macrobiotic-maple-coconut-cookies"},{"id":"12157","title":"Toasted Pecan Pumpkin Cookies","ingredients":"nuts, pecans
oats
nuts, almonds
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, cloves, ground
pumpkin, raw
orange juice, raw
orange juice, raw
vanilla extract
dates, deglet noor","directions":"Preheat oven to 375 F.
Line two baking sheets with parchment paper.
Put pecans and oats in the bowl of a food processor and pulse until a fine meal forms.
Add flour, baking soda, salt, cinnamon and cloves and pulse to combine all the ingredients.
Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.
Blend until a smooth puree forms.
Scoop little heaps (about 1 tablespoon) of batter onto the prepared baking sheets leaving at least an inch between them.
Flatten the batter slightly.
Bake 20 minutes, until the bottoms are just browned.
Remove from oven.
Eat fresh out of the oven or store in an airtight container!","url":"https://recipe.bluelayer.org/recipe/12157/toasted-pecan-pumpkin-cookies"},{"id":"12136","title":"Kolache Kookies","ingredients":"butter, without salt
ice creams, vanilla
wheat flour, white, all-purpose, unenriched
apricots, dried, sulfured, uncooked
sugars, granulated","directions":"Preheat oven to 350.
Blend butter with ice cream, then add flour, blend well.
Dough will be thick.
Roll into walnut size balls, depress centers with thumb.
Place on cookie sheet and top with spoonful of filling.
Bake 15 minutes.
Tops will NOT brown.
Bottoms will be lightly browned.
Cool completely and dust heavily with powdered sugar before serving.
If cookies are allowed to sit, simply Re-dust cookies with powdered sugar if necessary before serving.","url":"https://recipe.bluelayer.org/recipe/12136/kolache-kookies"},{"id":"12120","title":"Checkered Cookies in the Style of Piemonte: Baci di Dama","ingredients":"nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the almonds, sugar, flour and butter.
Pulse lightly until the almonds are ground and the mixture is homogenous.
Place the mixture in a mixing bowl.
Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides.
Use the tips of your fingers to gently flatten the tops of each scoop.
Bake for 10 to 12 minutes.
Remove from the oven and let cool to room temperature.
Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water).
Remove the melted chocolate from the heat.
Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies.
If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process.
Use the remaining cookie halves to form the other half of the cookie \"sandwich,\" pressing gently so that the chocolate adheres to both sides of the sandwich.
Let rest until the chocolate has cooled, holding the cookies together.","url":"https://recipe.bluelayer.org/recipe/12120/checkered-cookies-in-the-style-of-piemonte-baci-di-dama"},{"id":"12110","title":"Grand Marnier Chocolate Cookie Balls (No Bake)","ingredients":"cookies, vanilla wafers, lower fat
sugars, powdered
cocoa, dry powder, unsweetened
syrups, corn, light
orange juice, raw
orange juice, raw
sugars, granulated","directions":"In very large bowl, combine wafer crumbs, cocoa, and powdered sugar.
Mix thoroughly.
Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms.
If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
Roll balls in granulated sugar and place on wax-paper lined tray.
Store in airtight container for a few days to build flavor.
Place wax paper between layers of cookie balls to prevent sticking together.
If desired, can roll in powdered sugar or cocoa instead of granulated sugar.
If sugar disappears while balls are being stored, roll again in sugar before serving.","url":"https://recipe.bluelayer.org/recipe/12110/grand-marnier-chocolate-cookie-balls-no-bake"},{"id":"12082","title":"Bread Machine Cheese Bagels Recipe","ingredients":"cheese, cheddar
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"*** Reserve half of the cheese to sprinkle on top of bagels before baking.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/12082/bread-machine-cheese-bagels-recipe"},{"id":"12042","title":"Cheddar-Herb Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
parsley, fresh
chives, raw
cheese, cheddar
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
spices, garlic powder","directions":"Preheat oven to 400 degrees F and grease a cookie sheet.
Mix flour, baking powder, baking soda, and salt in a large bowl.
Cut 4 Tablespoons of butter into cubes, and then use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, with some butter chunks about the size of coarse peas.
Stir in 1 1/2 Tablespoons parsley, chives, cheese, and pepper until well mixed, then add buttermilk.
Stir just until combined.
Dough will be loose, shaggy, and sticky (you may need to add another Tablespoon or two of milk).
Drop heaping spoonfuls of batter onto prepared sheet, about 2 apart (this should yield 7-8 large biscuits or close to a dozen if you use small spoons).
Bake for 13-15 minutes (shorter for smaller biscuits) until tops are golden and bottoms are crisp and brown.
Meanwhile, melt remaining butter, mix with remaining parsley and the garlic powder, and brush this mixture all over the tops of the hot biscuits.
(You can skip this step if you want...but why would you want to?)
NOTE: Uncooked biscuits can be flash-frozen (place whole cookie sheet in the freezer for 30 minutes, then transfer frozen dough to a freezer-safe container) for a few weeks or up to two months.
Bake the frozen dough straight from the freezer, adding a few extra minutes of baking time.
They wont be quite as fluffy, but you wont mind since its much easier than making a fresh batch every time you want a biscuit!","url":"https://recipe.bluelayer.org/recipe/12042/cheddar-herb-drop-biscuits"},{"id":"12040","title":"Chocolate Chip Shortbread Cookies I","ingredients":"butter, without salt
sugars, granulated
cornstarch
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched","directions":"With an electric beater, mix together the butter or margarine and the confectioners' sugar.
Sift together the flour and the corn starch and mix in gradually in the butter mixture.
Add the chocolate chips.
Shape dough into little balls of approximately 1 1/4 inch in diameter.
Put on a non-greased cookie sheet.
Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12040/chocolate-chip-shortbread-cookies-i"},{"id":"11989","title":"Rustic Pumpkin Tiramisu","ingredients":"pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
cream, fluid, heavy whipping
sugars, granulated
il villaggio, mascarpone cheese,
sugars, powdered
syrup, maple, canadian
alcoholic beverage, distilled, rum, 80 proof
spices, ginger, ground","directions":"Note: you will also need six 8-ounce canning jars.
In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined.
In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form.
Gently fold whipped cream mixture into pumpkin mixture.
In an additional mixing bowl, combine mascarpone cheese and powdered sugar.
Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.
In a small spouted liquid measuring cup, whisk together maple syrup and rum.
To assemble: Place two ginger cookies into the bottom of each small jar.
Drizzle about 1 tablespoon rum mixture onto cookies.
Add pumpkin filling on top of cookies, then top with two additional cookies.
Drizzle 1 tablespoon rum mixture onto these cookies as well.
Top with the remainder of pumpkin filling.
Dollop mascarpone topping onto pumpkin filling and spread evenly.
Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead).
Sprinkle with pumpkin pie spice prior to serving.","url":"https://recipe.bluelayer.org/recipe/11989/rustic-pumpkin-tiramisu"},{"id":"11980","title":"Oatmeal Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oats
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Sift together flour, baking powder and sugar.
Add oatmeal, light corn syrup, melted butter, cream and vanilla.
Blend well.
Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure.
Bake in 375 degree F (190 degrees C) oven for 5-7 minutes.
Let stand a few seconds before removing from pan.","url":"https://recipe.bluelayer.org/recipe/11980/oatmeal-lace-cookies"},{"id":"11974","title":"Yorkshire Pudding","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 450F.
Mix all ingredients in a large bowl.
Fill muffin tins 1/8 full of oil.
Place on large cookie sheet and place in oven for 10-12 min on middle rack.
Have a ladle ready.
Pull rack out and carefully ladle batter into muffin tin 3/4 full.
Bake for 10-15 minutes, try not to check for first 10 minutes.
Take out of oven when medium brown.","url":"https://recipe.bluelayer.org/recipe/11974/yorkshire-pudding"},{"id":"11956","title":"Melt - In - Your - Mouth Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy.
Stir in the confectioners' sugar, cornstarch, and flour.
Beat on low for one minute, then on high for 3 to 4 minutes.
Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven.
Watch that the edges don't brown too much.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/11956/melt-in-your-mouth-shortbread"},{"id":"11949","title":"Cinnamon Apple Cream Cheese Spread","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground","directions":"In a medium bowl cream butter and cream cheese together, until just incorporated.
Add sugar and cinnamon and beat till blended.
Add frozen apple juice concentrate and beat till smooth.
Keep refrigerated.
For easier spreading serve at room temperature.
Serve as a sweet dip with cookies and crackers or as a spread on muffins and sweet bread.","url":"https://recipe.bluelayer.org/recipe/11949/cinnamon-apple-cream-cheese-spread"},{"id":"11948","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F.
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add flour, baking powder and salt; beat at low speed until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake 22-25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened.
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened.
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/11948/chocolate-caramel-shortbread-fingers"},{"id":"11937","title":"Crumb Nut Cheesecake Crust","ingredients":"nuts, pecans
cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt","directions":"Combine crumbs, chopped nuts and sugar; mix thoroughly.
Drizzle with melted butter and mix lightly.
Press onto bottom and 1-1/2 inches up side of springform pan.","url":"https://recipe.bluelayer.org/recipe/11937/crumb-nut-cheesecake-crust"},{"id":"11934","title":"Ila's Raisin and Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
raisins, seeded
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, cinnamon, ground","directions":"Mix all ingredients together to form dough.
Drop by teaspoon onto greased cookie sheet.
Bake at 425 for 12-15 minutes.
Drizzle with a cream cheese frosting.","url":"https://recipe.bluelayer.org/recipe/11934/ilas-raisin-and-cinnamon-biscuits"},{"id":"11925","title":"White Star Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
oil, corn, peanut, and olive","directions":"Melt the white star candy and peanut butter together.
Add all other ingredients and mix together.
Drop by spoonfuls onto wax paper.
Refrigerate until hardened.","url":"https://recipe.bluelayer.org/recipe/11925/white-star-cookies"},{"id":"11922","title":"Plain Scones","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix cake flour, baking powder, and granulated sugar in a bowl, and chill in the fridge.
Cut the butter into 1 cm cubes and chill the fridge as well.
Sift the dry ingredients, and add the butter.
Rub the mixture together with your fingers until it resembles panko.
Add cold milk, and briefly mix with a spoon.
When the dough is not floury any more, it's done.
Roll into a ball, and wrap with plastic wrap, then let it sit for 1 hour in the fridge.
Roll out the dough to a 2.5 cm thickness, and cut with a 5 cm diameter cookie cutter.
Coat with a thin layer of milk (for the glaze), and bake for 20 minutes at 190C (375F) on the bottom rack.","url":"https://recipe.bluelayer.org/recipe/11922/plain-scones"},{"id":"11919","title":"Spicy Chocolate Cookies","ingredients":"sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Preheat oven to 350F Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate.
Set aside.
In a medium mixing bowl, use a fork to vigorously mix together butter, sugar, honey, and milk.
Mix in vanilla.
Sift in remaining ingredients, stirring as you add them.
Once all ingredients are added, mix until youve got a pliable dough.
Roll dough into walnut sized balls (if you're measuring, 18g balls).
Pat into the sugar topping to flatten into roughly 2 inch discs.
Transfer to baking sheet, sugar side up, at least 2 inches apart (they spread).
Bake for 8-10 minutes, removing from oven once they are a bit spread and crackly on top.
Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/11919/spicy-chocolate-cookies"},{"id":"11907","title":"Raspberry And Oatmeal Swirls","ingredients":"raspberries, raw
sugars, granulated
yogurt, greek, plain, nonfat
oats","directions":"Set aside six glasses, each with 3/4-cup capacity.
In a food processor or blender, combine frozen berries and sugar, and puree for 2 to 3 minutes to make a smooth thick sauce.
Spoon about 2 teaspoons raspberry puree into each glass, and top with about 2 tablespoons yogurt.
Sprinkle with a layer of cookie crumbs.
Make another layer of 2 tablespoons yogurt and top with 2 teaspoons puree.
At this point the swirls may be covered with plastic wrap and refrigerated.
To serve, top each swirl with a final layer of cookie crumbs.","url":"https://recipe.bluelayer.org/recipe/11907/raspberry-and-oatmeal-swirls"},{"id":"11903","title":"Toasted Coconut Shortbread","ingredients":"butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
cornstarch
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated","directions":"In a large bowl, cream butter and granulated sugar until light and fluffy.
Beat in vanilla.
In a separate bowl, combine flours, corn starch, and coconut.
Add to butter mixture and mix until blended.
Shape dough into a flattened disc.
Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary.
Cut dough into rounds with a 2 inch cookie cutter dipped in flour.
Reroll dough as necessary, without adding too much flour.
Place cookies on parchment-lined baking sheets.
Sprinkle lightly with sugar.
Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/11903/toasted-coconut-shortbread"},{"id":"11901","title":"Quick, Sinful Induldgence..","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Put peanut butter and chocolate chips into a small pot and melt over medium heat, stirring constantly until completely melted and mixed together.
Once melted, pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm.
Remove from fridge or freezer, break into pieces and indulge!","url":"https://recipe.bluelayer.org/recipe/11901/quick-sinful-induldgence"},{"id":"11868","title":"Spicy Chocolate Truffles","ingredients":"cream, fluid, heavy whipping
spices, cinnamon, ground
spices, chili powder
spices, pepper, red or cayenne
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
nuts, pistachio nuts, raw","directions":"In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer.
Add the chocolate and stir until the chocolate is completely melted.
Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat.
Place on a plate and serve.
Truffles can be stored in the refrigerator for 2 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11868/spicy-chocolate-truffles"},{"id":"11860","title":"Lemon Whipped Cream","ingredients":"cream, fluid, heavy whipping
cheese, cottage, creamed, large or small curd
sugars, granulated
vanilla extract","directions":"Whip cream until soft peaks form
Add lemon curd, confectioner's sugar, vanilla and drops of yellow food coloring, beat until just firm
Use this to top and fill cakes, cupcakes,pies, brownies, bars,cookies anywhere a lemon whipped cream would taste good!","url":"https://recipe.bluelayer.org/recipe/11860/lemon-whipped-cream"},{"id":"11845","title":"Curry Rice Dinner Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, curry powder
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Measure carefully placing all ingredient except butter in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Do not use delay cycles.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface.
Cover and let rest for 10 minutes.
Grease large cookie sheet.
Divide dough into 10 equal pieces.
Shape each piece into a ball.
Place 2 inches apart on cookie sheet.
Brush with butter.
Cover and let rise in warm place for 30 to 40 minutes or until double.
Heat oven to 375F bake 15 to 20 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/11845/curry-rice-dinner-rolls"},{"id":"11841","title":"Chickpea Cookie Dough","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peanut butter, smooth style, without salt
syrup, maple, canadian
syrup, maple, canadian
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Rinse & peel the chickpeas.
Place chickpeas, peanut butter, maple syrup and vanilla in a food processor and blend until smooth.
Remove from food processor and stir in chocolate chips.
Serve with apple slices.","url":"https://recipe.bluelayer.org/recipe/11841/chickpea-cookie-dough"},{"id":"11836","title":"Kids Can Make: Oatmeal Cookie Smoothie","ingredients":"oats
raisins, seeded
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
sugars, brown","directions":"Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed.
Stir completely and set aside until the oats are soft, 15 minutes.
Blend on high speed until pureed and smooth, about 1 minute.
Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds.
Pour into 2 pint glasses.","url":"https://recipe.bluelayer.org/recipe/11836/kids-can-make-oatmeal-cookie-smoothie"},{"id":"11829","title":"Smoked Cheddar Cheese Crisps","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Using an electric mixer, beat butter and cheese in medium bowl until well blended.
Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft).
Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid.
Wrap and refrigerate at least 6 hours.
(Can be prepared 2 days ahead.
).
Preheat oven to 400 degrees.
Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices.
Place 1 inch apart on heavy large cookie sheet.
Bake until golden brown, about 15 minutes.
Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11829/smoked-cheddar-cheese-crisps"},{"id":"11792","title":"No-Bake Single Serve Chocolate Drop Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine the chocolate chips and peanut butter in a small bowl and microwave on half power in 30 second increments until melted.
Stir until smooth.
Add in the oats and cereal and stir until well combined.
Use an ice cream scoop or two spoons to drop 1-2 tablespoons of the mixture on parchment paper, foil, or a plate.
Pop in the freezer for about a minute to harden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11792/no-bake-single-serve-chocolate-drop-cookies"},{"id":"11787","title":"Super Easy No Bake Energy Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oats
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
candies, marshmallows
peanut butter, smooth style, without salt
honey","directions":"Mix dry ingredients in large/medium bowl.
spray small/medium saucepan with non stick spray (or coat with a little butter etc.
i also recommend for any spooned used to stir, or measuring cup).
add peanut butter and honey, (**if adding marshmallows add before peanut butter, cook first until almost smooth than add peanut butter and honey) cook on medium to high heat until hot and smooth (about 5 minutes) AVOID BURNING!
as soon as smooth remove from heat and add to dry ingredients, stir well.
with hands if needed.
lightly spray a square baking pan or cookie sheet (depending on how thick you want them).
press mixture into pan, or on cookie sheet, place in fridge for atleast and hour and a half.
don't slice until chilled.
(servings vary depending on how you cut them).
then enjoy!
you may want to adjust some things per taste :).","url":"https://recipe.bluelayer.org/recipe/11787/super-easy-no-bake-energy-bars"},{"id":"11781","title":"Easy Rugalech","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
raisins, seeded
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, cottage cheese and flour together.
Roll the dough into a circle about 1/4 inch thick.
Cut the dough into triangular wedges.
Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar.
Roll from the broad edge toward the pointed edge to form crescents.
Sprinkle the crescents with cinnamon and sugar.
Arrange the cookies on an ungreased baking sheet.
Bake for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/11781/easy-rugalech"},{"id":"11772","title":"Cashew Brittle Candy","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
nuts, cashew nuts, raw","directions":"In a heavy saucepan, combine the sugar, butter and corn syrup.
Bring to a boil, and keep boiling while stirring constantly until mixture turns Tan in color and leaves the sides of the pan (hard crack stage, 295 degrees).
Add cashews, stir well and pour onto a greased cookie sheet or silicone covered pan.
Spread to desired thickness (1/8 to 1/4 inch).
Cool and then break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/11772/cashew-brittle-candy"},{"id":"11769","title":"Southern Oil Biscuits With Self Rising Flour","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
lemon juice, raw","directions":"make a well in the bowl with your flour
pour in milk and oil , i use lemon juice cause it just helps the rise for me.
incorporate flour from inside going out may need a little more milk or flour
pinch off six balls of dough , she used canned milk , which i do to i use 1 cup of the canned milk for gravy and 1 cup for biscuits with the wash out canned water 1/4 cup of it
,i like big biscuits , or 12 depending on size you want , just make them the same size .
put on lightly greased cookie sheet
some people use cast iron skillet
bake in preheated 425 degree oven 15- 20 minutes until browned.","url":"https://recipe.bluelayer.org/recipe/11769/southern-oil-biscuits-with-self-rising-flour"},{"id":"11763","title":"Snowdrops","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
salt, table
nuts, almonds
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream butter in a mixing bowl.
Gradually add sugar (1/2 cup) and salt.
Continue creaming until light and fluffy.
Add nuts and vanilla extract.
Blend in flour gradually.
Mix thoroughly.
Shape into teaspoonful balls.
Place on ungreased cookie sheet.
Bake at 325F for 15-20 minutes.
Sprinkle some of the confectioner's sugar over cookies while still on the sheet.
Cool before removing from cookie sheet.
Place some confectioner's sugar in a Ziploc Brand Storage Bag and place some of the cookies inside.
Gently shake well so the sugar completely coats the cookies.
\"These cookies taste best after sitting a couple of days.
You can store them in the refrigerator, freezer, or at room temperature.
The recipe is similar, but far superior to, Mexican Wedding Cookies.
Just make sure you clean up the powder trail!
\".","url":"https://recipe.bluelayer.org/recipe/11763/snowdrops"},{"id":"11756","title":"Arby's Horsey Sauce Recipe","ingredients":"sauce, fish, ready-to-serve
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
onions, raw
salt, table","directions":"Dip moistened fish pcs proportionately but lightly in the flour.
Dust off any excess flour and allow pcs to air dry on waxed paper, about 5 min.
Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick.
Beat in the onion pwdr and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer.
Brown about 4 min per side.
Arrange on cookie sheet in 325 oven till all pcs have been fried.","url":"https://recipe.bluelayer.org/recipe/11756/arbys-horsey-sauce-recipe"},{"id":"11744","title":"Sadie's Crunchy Caramel Popcorn Recipe","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
corn, sweet, white, raw
oil, corn, peanut, and olive","directions":"In a small sauce pan, heat the sugar, butter, and corn syrup.
Add in the popcorn and peanuts and stir till proportionately coated.
Pour the coated popcorn onto a cookie sheet and spread out proportionately on the sheet.
Bake in the oven at 250","url":"https://recipe.bluelayer.org/recipe/11744/sadies-crunchy-caramel-popcorn-recipe"},{"id":"11740","title":"Black Forest Ice Box Cake for Two","ingredients":"cherries, sweet, raw
cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, powdered
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"Wash, stem and pit the cherries.
Slice each cherry into roughly 6 slices.
Set aside.
Beat together with an electric mixer all other ingredients except chocolate wafers and cocoa powder.
In the bottom of a 9 x 5 x 3 loaf pan, spread one layer of chocolate wafers.
Its best to break the wafers in half and make the straight edges of the cookies point towards the edges of the pan.
Overlap wafers in the middle to fill the gaps.
Place 1/3 of the cream cheese mixture on top of the wafers.
Add another layer of wafers, followed by half of the sliced cherries.
Dust half of the cocoa powder on top of the cherries before continuing.
Repeat layers, saving the other half of the cherries for the top.
Dust the top with cocoa powder, cover with plastic wrap and chill in the fridge at least 8 hours.
Before serving, dip a knife in warm water to slice the cake.
Use a flexible spatula to scoop out the cake.
Notes: This cake is very rich.
I think you could get away with using less powdered sugar in the filling if you dont like your desserts tooth-achingly sweet (like we Southerners do).
If you want to get super decadent, top this cake with chocolate whipped cream: whip 7 tablespoons heavy cream with 1 tablespoon granulated sugar and 1 tablespoon cocoa powder.
Frost just before serving.","url":"https://recipe.bluelayer.org/recipe/11740/black-forest-ice-box-cake-for-two"},{"id":"11739","title":"Healthy \"cookies\"","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
apples, raw, with skin
dates, deglet noor
nuts, walnuts, english
oats","directions":"Mix together cream cheese, lemon juice, and milk.
Add apples, nuts, and dates.
Form into small balls.
Roll in oats.","url":"https://recipe.bluelayer.org/recipe/11739/healthy-cookies"},{"id":"11729","title":"Butter Brickle Candy","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
nuts, almonds
nuts, almonds","directions":"Mix butter, sugar, Karo syrup, and ground almonds (or walnuts).
Cook until 300 degrees Fahrenheit, stirring constantly.
Grease two cookie sheets.
Spread syrup mixture on cookie sheet thinly.
Mark candy in squares while cooling.
Melt chocolate almond bark.
Dip in using tweezers.
Lay on wax paper to dry.","url":"https://recipe.bluelayer.org/recipe/11729/butter-brickle-candy"},{"id":"11697","title":"Sugar 'n' Spice Pecans","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
nuts, pecans","directions":"Line a cookie sheet with aluminum foil.
In a large heavy saucepan over medium heat, combine corn syrup, sugar, and water.
Stir mixture only until sugar is completely moist and mixture reaches 242 degrees F on a candy thermometer.
At that point, without stirring, immediately remove from heat and add cinnamon.
Stir until mixture settles or stops boiling.
Stir pecans into mixture all at once.
Stir until all pecans are coated completely.
Pour out onto a cookie sheet and allow to cool.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/11697/sugar-n-spice-pecans"},{"id":"11679","title":"Curach (Irish Honey-And-Oatmeal Cream)","ingredients":"oats
cream, fluid, heavy whipping
honey
alcoholic beverage, distilled, whiskey, 86 proof
raspberries, raw","directions":"Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven, watch it carefully and stir it from time to time, until it turns a pale golden color.
Leave it to cool completely.
Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top.
Serve slightly cool.","url":"https://recipe.bluelayer.org/recipe/11679/curach-irish-honey-and-oatmeal-cream"},{"id":"11678","title":"Maple-Quinoa-Oatmeal Cookies with Pecans","ingredients":"butter, without salt
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
quinoa, uncooked
oats
nuts, pecans","directions":"Preheat oven to 325F.
Spray cookie sheet with nonstick cooking spray.
Cream butter using an electric mixer, gradually adding maple syrup, about 1/4 cup at a time.
Add vanilla, and set aside.
Put flour into a mixing bowl.
Sift baking soda and salt into flour.
Add quinoa flakes and oats, and toss well to combine.
Combine both mixtures with a wooden spoon, stirring until all ingredients are well incorporated.
Stir in pecans, if using, with a few strokes.
Do not overbeat.
Drop batter by rounded teaspoonfuls onto baking sheet, leaving about 2 inches between cookies.
Bake until cookies are firm, for about 15 minutes.
Remove from oven, cool on baking sheets for a few minutes and remove to cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/11678/maple-quinoa-oatmeal-cookies-with-pecans"},{"id":"11676","title":"Cookie Dough Dip","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, powdered
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the cream cheese and butter together
Mix everything else in
Top with chocolate chips and serve with graham crackers, vanilla wafers, and pretzels","url":"https://recipe.bluelayer.org/recipe/11676/cookie-dough-dip"},{"id":"11666","title":"GOLDEN GRAHAM CRUMBLE","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
blueberries, raw
nuts, cashew nuts, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chocolate using a double boiler.
Mix the berries, nuts and cereal.
Pour the chocolate over the dry ingredients and mix quickly.
Spread over a parchment lined cookie sheet and refrigerate.
Coarsely crumble the set mixture and serve.","url":"https://recipe.bluelayer.org/recipe/11666/golden-graham-crumble"},{"id":"11665","title":"Sally Ann Molasses Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
molasses
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Mix together butter, sugar, syrup and molasses.
Sift together flour, soda, ginger, cinnamon, cloves, nutmeg and salt.
Alternate flour mix and buttermilk and combine into butter and sugar.
Roll out quite thick.
Bake at 375 degrees for about 10 min.
Don't over bake, they are best if soft.
Frost with powdered sugar, butter and vanilla frosting.
Makes about 8 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/11665/sally-ann-molasses-cookies-recipe"},{"id":"11662","title":"Smooth and Creamy Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
candies, semisweet chocolate
nuts, almonds","directions":"Mix butter, peanut butter and powdered sugar.
Roll into balls.
Melt the two chocolates.
Roll balls into chocolate.
Place balls on cookie sheet lined with wax paper and chill (I usually set them outside, because it is winter when I make them).","url":"https://recipe.bluelayer.org/recipe/11662/smooth-and-creamy-peanut-butter-balls"},{"id":"11659","title":"Shortbread","ingredients":"butter, without salt
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
sugars, granulated
sugars, granulated","directions":"Preheat oven to 325; butter a 10x6 inch glass baking dish.
Add butter to a mixing bowlthe butter must be very soft, the consistency of mayonnaise or whipped cream.
Add the salt to the butter and mix well with a wooden spoon or whisk sot that it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl.
Add the sugar to the butter and mix just until combined.
Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish; the dough should be no more than 2/3 inch deep.
Bake until the top and bottom are lightly browned, about 30 minutes.
The middle of the shortbread should remain light; let cool on a wire rack until warm to touch.
Sprinkle the shortbread with the superfine sugar; tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar.
With a very thin, sharp knife, cut the shortbread into rectangular fingers, about 1/2 inch wide and 2 inches long; if the cookies have become cold, they will not slice well, so they must still be warm to the touch at this point.
Chill thoroughly before removing from the baking dish; the first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula.","url":"https://recipe.bluelayer.org/recipe/11659/shortbread"},{"id":"11656","title":"Lime Sugar Sandwich Cookies With Blueberry Cream Filling","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
sugars, granulated
vanilla extract
lime juice, raw
cheese, parmesan, hard
butter, without salt
sugars, powdered
blueberries, raw
blueberries, raw
water, bottled, generic
sugars, granulated
lime juice, raw
cornstarch","directions":"Recipe makes 15 sandwiches if you make them the same size as my photo.
Lime Sugar Cookies In a medium bowl, sift flour, baking soda and powder, and salt.
Set aside
In a larger bowl, cream the butter and sugar thoroughly untill fluffy.
To this add the lime juice and vanilla and beat until combined.
To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough.
You might need to add a Tablespoon or more of milk at this stage if needed, in order to make a soft dough.
Divide the dough into 2 small balls.
Take a piece of plastic cling film, put a dough ball on it and flatten with palm to make a disc.
Wrap the disc with plastic cling film.
Repeat the same with second dough ball.
Chill both discs for about 30 minutes.
Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heat will burn the cookies from the bottom.
After chilling the dough, take one disc out, unwrap it and place it between two sheets of parchment paper.
Initially, you may find it little difficult to roll because it is chilled.
It will soften as you go along.
Roll the disc using a floured rolling-pin into a sheet about 1/2 thick.
Using a floured round cookie cutter cut the cookies from the rolled dough.
Using a floured thin spatula, transfer the cookies to the lined cookie sheet.
Preheat the oven to 350F.
Chill the cut cookies again for 15 minutes.
Once chilled, bake cookies in the preheated oven for 10-12 minutes until the sides start turning brown.
Cool completely on a cooling rack.
Blueberry Paste: Tip the blueberries, water and sugar into a small sauce pan.
Cook on low heat until the blueberries are soft and mushy.
Transfer to a blender.
Blend on high to form a puree.
Dissolve cornstarch into the lime juice.
Transfer the puree back into the sauce pan again and add cornstarch mix.
Cook on very low heat for about 5-8 minutes until you get a thick paste.
Cool completely before adding to the filling mixture.
Blueberry Cream Filling: Make the filling by beating the cream cheese and butter with an electric mixer.
Mix in powdered sugar until smooth.
Add 2 Tablespoons of the cooled blueberry paste above to make a smooth mix.
Assembly:
Pipe or spread 1-2 tablespoons of blueberry filling onto the center of the bottom side of one cookie.
Top with a second cookie and press together until the filling reaches the edges of the cookies.
Store in an airtight box for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/11656/lime-sugar-sandwich-cookies-with-blueberry-cream-filling"},{"id":"11637","title":"Cottage Cheese Cookies","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table","directions":"Blend butter& cottage cheese thoroughly in mixing bowl.
Gradually add sifted dry ingredients.
After mixed, form into a roll.
Wrap in wax paper and chill several hours or overnight.
Slice thinly and bake on a buttered baking sheet at 350 degrees until lightly golden brown, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/11637/cottage-cheese-cookies"},{"id":"11621","title":"Baked Beef Tenderloin With Diane Sauce","ingredients":"beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, pepper, black
mustard, prepared, yellow
lemon juice, raw","directions":"Heat oven to 400.
Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet.
Place beef tenderloin on foil; tuck narrow end under.
Turn edges of foil up around tenderloin to contain juices.
Bake at 400 for 30-40 minutes for medium doneness.
Meanwhile, in small bowl, combine broth and cornstarch; blend well.
Set aside.
Heat oil in small nonstick skillet until hot.
Add onions; cook about 1 minute.
Stir in parsley, pepper, mustard, and lemon juice.
Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
To serve, cut tenderloin into 1/2-inch slices.
Serve sauce over slices.","url":"https://recipe.bluelayer.org/recipe/11621/baked-beef-tenderloin-with-diane-sauce"},{"id":"11590","title":"Milkless Peanut Butter Play Dough","ingredients":"peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
honey","directions":"In medium bowl, stir peanut butter and honey.
Add flour gradually to desired consistency, switching to hand kneading as it thickens.
NOTE: if you use a hydrogenated peanut butter like Peter Pan, Skippy, Jiff, etc, you may need to increase honey and decrease flour, as these peanut butters are thicker/stiffer than the Smart Balance.
With clean hands on a clean surface, play with cookie cutters, sculpt, or embellish with edibles like raisins, pretzel rods, nuts, etc.
Store in an airtight container in a cool place (refrigeration not recommended) and it should keep for a few days.","url":"https://recipe.bluelayer.org/recipe/11590/milkless-peanut-butter-play-dough"},{"id":"11568","title":"Great Grandmas Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Allow butter to get to room temperature.
Cream butter.
Add sugar and cornstarch and mix until fully incorporated.
Slowly add flour until the mix has formed a ball.
Flatten dough onto a cookie tray until about 1/4 thick.
Pierce dough with a fork.
Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.
Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned.
Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife.
Cool on cookie rack.
These freeze really well.
This recipe makes way more than 36 cookies.","url":"https://recipe.bluelayer.org/recipe/11568/great-grandmas-scottish-shortbread"},{"id":"11563","title":"Basic Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all ingredients in a large bowl and mix well with a spoon.
Sift mixture twice.
Store in a tightly covered container, as it keeps well for several weeks at room temperature.","url":"https://recipe.bluelayer.org/recipe/11563/basic-cookie-mix"},{"id":"11562","title":"Brysell Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
nuts, walnuts, english","directions":"In a medium bowl, cream the butter and sugar.
Stir in the flour and vanilla.
Roll dough into two logs about 10 inches long.
Roll dough logs in finely chopped nuts so that the whole surface is coated.
Wrap in plastic and refrigerate for up to two hours.
Preheat oven to 350 degrees F (175 degrees C).
Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet.
Bake in the preheated oven for 7 to 9 minutes.","url":"https://recipe.bluelayer.org/recipe/11562/brysell-cookies"},{"id":"11557","title":"Stone Ground Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast.
Next add salt and whole wheat flour.
Mix well, then add white flour.
Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!
).
Cover with a towel and let raise 20 minutes.
Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour).
Bake 35 minutes at 350 degrees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11557/stone-ground-whole-wheat-bread"},{"id":"11553","title":"Lime Ice Cream Torte Topped with Berry Sorbets","ingredients":"sugars, granulated
sugars, brown
salt, table
butter, without salt
vanilla extract
nuts, hazelnuts or filberts
lime juice, raw
sugars, granulated
lime juice, raw
spices, cardamom
ice creams, vanilla
goji berries, dried
water, bottled, generic
sugars, granulated
blackberries, raw
goji berries, dried","directions":"Preheat oven to 375F.
Finely grind cookies, brown sugar, and salt in processor.
Add hot butter and vanilla; blend until moist crumbs form.
Add hot nuts; blend just until finely chopped.
Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge.
Freeze crust 15 minutes.
Bake until golden, about 15 minutes.
Freeze 30 minutes.
Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves.
Pour 1/3 cup lime syrup into small bowl; mix in cardamom.
Cover; chill to use later.
Mix ice cream into remaining lime syrup in large bowl.
Spoon all but 2 1/2 cups ice cream into crust; smooth top.
Freeze torte and remaining ice cream until firm, about 2 hours.
Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops.
Top with large scoops of sorbets, spacing apart.
Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops.
Freeze 3 hours.
Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves.
Add frozen berries.
Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes.
Puree mixture in processor.
Strain through sieve set over bowl, pressing on solids; discard solids.
Cover; chill until cold.
DO AHEAD: Can be made 1 day ahead.
Cover torte; keep frozen.
Keep lime syrup and berry sauce chilled.
Run knife around pan sides to loosen crust.
Release sides.
Tuck some fresh berries into spaces between ice cream and sorbet.
Toss remaining berries in berry sauce.
Cut torte into wedges.
Drizzle lime syrup over wedges.
Spoon berry mixture alongside.","url":"https://recipe.bluelayer.org/recipe/11553/lime-ice-cream-torte-topped-with-berry-sorbets"},{"id":"11545","title":"Filling Asian Sweet Potato Cookies","ingredients":"sweet potato, raw, unprepared
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Cook the Asian sweet potatoes and mash.
Combine the sugar, margarine, and yogurt in a bowl with a rubber spatula and add the mashed potatoes.
Shift together the cake flour and baking powder and add to the bowl.
Combine with a spatula until the flour is completely incorporated.
Shape the dough into bite-size balls and place on parchment paper lined baking sheets.
Flatten the balls with the back of a fork.
The dough is easy to handle and won't stick to your hands, so you could have your kids help out by forming into whatever shapes they like.
Bake in a 180C oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11545/filling-asian-sweet-potato-cookies"},{"id":"11544","title":"Cardamom Cookies","ingredients":"butter, without salt
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cardamom
spices, cinnamon, ground","directions":"In a large bowl, with mixer on medium speed, beat butter and sugar until smooth.
add molasses and beat until well blended.
In a medium bowl, mix flour, soda, cardamom, and cinnamon, Stir or beat into butter mixture until well blended.
Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
Shape dough into 1-inch balls.
With lightly floured hands, roll into a rope about 2 1/2 inches long and 1/2 inch thick; bend rope into a horseshoe.
Place cookies about 2 inches apart on parchment lined or buttered 12 x 15-inch baking sheets.
Bake cookies in a 350 oven just until edges begin to brown, 7-9 minutes.
Let cookies cool on pan 5 minutes, then use spatula to transfer to rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/11544/cardamom-cookies"},{"id":"11536","title":"Cream Crackers","ingredients":"wheat flour, white, cake, enriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.
Use an ungreased cookie sheet.
Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).
Turn the dough onto a lightly floured surface and.
roll it out to a thickness of about 1/8 inch.
Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.
Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.
Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.
Remove and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/11536/cream-crackers"},{"id":"11529","title":"Chef Joey's Vegan Cornmeal-Thyme Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cornmeal, degermed, unenriched, yellow
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
water, bottled, generic
currants, zante, dried
spices, thyme, dried","directions":"Preheat oven to 350'F.
Put the oven racks in upper and lower thirds.
Line two baking sheets with unbleached parchment paper; set aside.
Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
Mix in the egg replacer.
Add the flour mixture into this on low speed until just combined.do not over mix.
Hand mix in the currants and thyme.
Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
The cookies should be a pale golden shade.
Bake for 10 to 12 minutes.
Transfer cookies on parchment to a wire rack and cool completely.
Bon Apetit!","url":"https://recipe.bluelayer.org/recipe/11529/chef-joeys-vegan-cornmeal-thyme-cookies"},{"id":"11525","title":"Spicy Cheese Shortbread","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, pepper, red or cayenne
butter, without salt","directions":"Preheat oven to 375 F.
Toss together cheese, flour, mustard and cayenne.
Mix in butter.
Knead with your hands to form a dough.
If the dough feels very dry, add a tablespoon of water.
On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch.
Cut into squares.
Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom.
Remove to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/11525/spicy-cheese-shortbread"},{"id":"11517","title":"Whole Wheat Cheddar Crackers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, onion powder
salt, table","directions":"Preheat oven to 350 F.
Combine all of the ingredients in a food processor and blend until a dough ball forms.
I find that the food processor only goes so far and that you will have to do a little mixing with your hands to get the dough in a nice ball.
Roll out the dough on a lightly floured surface to about 1/8 inch thick.
Take the time to get it this thin, thick crackers do not turn out well.
You will likely have to flour the top of the dough ball to keep the rolling pin from sticking to the dough.
If the dough is too sticky, wrap it in plastic wrap and put it in the fridge for about 30 minutes and then proceed to roll it out.
Once rolled out, cut out your desired shapes and place them on a parchment lined cookie sheet.
Take a small knife or a pin and poke 3-5 holes in each cracker, it keeps them from puffing up too much.
Bake for 12-15 minutes or until edges are just browning.
Repeat steps 3 and 4 with remaining dough.
Once out of the oven, let the crackers rest on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely.
Adapted from Smitten Kitchen.","url":"https://recipe.bluelayer.org/recipe/11517/whole-wheat-cheddar-crackers"},{"id":"11500","title":"Healthier Pumpkin Chip Cookies","ingredients":"pumpkin, raw
sugars, granulated
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
carob flour
peanut butter, smooth style, without salt","directions":"Preheat oven to 375.
Put oatmeal in blender/food processor and grind until fine powder.
Combine all ingredients.
Drop by rounded teaspoons on baking sheets.
Bake for 10 minutes on slightly greased sheet pan.
Remove from tray immediatly.","url":"https://recipe.bluelayer.org/recipe/11500/healthier-pumpkin-chip-cookies"},{"id":"11498","title":"Sugared Goobers","ingredients":"oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic
salt, table","directions":"In heavy saucepan or fry pan combine nuts, sugar and water.
Place over medium heat; cook and stir until mixture crystalizes and coats nuts.
This happens rather suddenly so watch out!
Spread coated nuts on buttered cookie sheet and sprinkle lightly with salt.
Bake at 300 degrees for 15 minutes; turn or stir nuts and bake for an additional 15 minutes.","url":"https://recipe.bluelayer.org/recipe/11498/sugared-goobers"},{"id":"11491","title":"Oatmeal Orange-Nut Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
sugars, brown
vanilla extract
oats
leavening agents, baking soda
nuts, walnuts, english
orange juice, raw","directions":"Place softened margarine, yogurt, sugar and vanilla into mixing bowl.
Mix until well blended.
Add remaining ingredients and blend well.
Use a teaspoon or small melon scoop to make rounded balls of dough.
Place 2 inches apart on ungreased cookie sheet, flatten slightly with fork dipped in flour or sugar.
Bake in preheated 325F (160C).
oven for 12 to 15 minutes.
Remove immediately from cookie sheet and allow to cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/11491/oatmeal-orange-nut-cookies"},{"id":"11475","title":"Viennese Almond Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
butter, without salt
sugars, granulated
sugars, powdered","directions":"Preheat oven to 350.2.
Cover 2 large baking sheets with parchment paper.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, almond meal, and salt in a small bowl; stir well with a whisk.
Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
Gradually add flour mixture to butter mixture; beat until combined.
Chill 10 minutes.3.
Shape dough into 40 (2-inch) logs; bend logs to form crescent shape.
Arrange crescents 2 inches apart on prepared baking sheets.
Bake at 350 for 12 minutes or until edges are slightly golden.
Remove from baking sheets; cool on a wire rack.
Sprinkle cookies evenly with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/11475/viennese-almond-crescents"},{"id":"11459","title":"Blackberry Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw","directions":"Preheat the oven to 450 F.
In a medium bowl, combine the flour, baking powder, salt and one tablespoon of granulated sugar.
Add in the butter and work it in with your hands, breaking up large pieces as you go, until the butter is in pea-sized bits.
Add the buttermilk and mix to combine.
Place the dough on a floured countertop and roll it out so it is about 14 inches long and 7 inches wide.
Halve each of the blackberries lengthwise.
Place them on top of the dough, spaced evenly, cut side down.
Sprinkle the blackberries with some sugar and, in one quick motion, fold half of the dough over the other half so the blackberries are in the middle, and the dough forms a square.
Cut the dough in half vertically and horizontally.
You should be left with 4 squares.
Cut each square in half again so you are left with 8 rectangles.
Place the biscuits on a cookie sheet that youve covered with parchment paper.
Bake for about 10 minutes, or until the biscuits are golden brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11459/blackberry-biscuits"},{"id":"11416","title":"Peanut Butter Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"note to make wheat free use garbanzo flour instead of whole wheat.
Mix all ingredients well to make a thick dough, knead a few times.
Roll out onto a floured surfaced to about 1/4-1/2 inch thickness and use cookie cutters to make shapes.
Place on lightly greased cookie sheet and bake at 350 degrees fahrenheit for 20 minutes.
Let sit in oven to cool, this will make them crunchy, let cool out of oven makes them a little softer.
I recommend storing them in the fridge during the hot months and then in a container in the cupboard during the cooler months.
Lasts up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/11416/peanut-butter-dog-treats"},{"id":"11402","title":"Cream Cheese Frosting / Icing for Cookies","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
cheese, parmesan, hard
sugars, powdered","directions":"Soften cream cheese for a few seconds in microwave if necessary.
Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream.
(Stir frequently to avoid burning.
).
Remove the pot from the stove, and stir in the 3 cups of powdered sugar.
You will have a goopy mess.
Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
Spoon, paint, or spread it on your cooled cookies.
It will still be pretty thin and goopy, but it should spread in a nice, even coat.
(I used the back of my spoon to spread it.)
Let the icing 'set' for 1 1/2 - 2 hours, until it hardens.
It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them.
The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.","url":"https://recipe.bluelayer.org/recipe/11402/cream-cheese-frosting-icing-for-cookies"},{"id":"11387","title":"Atk Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cornstarch
oats
butter, without salt","directions":"Preheat oven to 450 degrees.
Prepare a cookie sheet and line it with a piece of parchment.
On top of the parchment, place a 9 or 10\" springform RING - you do not need the bottom of the pan.
In a mixer, blend all dry ingredients.
Slowly add butter, blending until incorporated - 5 to 10 minutes - until the mixture looks like clumps.
Sprinkle mixture inside the closed springform ring and press down into a solid 1/2\" disk.
Smooth with the back of a spoon.
Use a 2\" round cookie cutter to remove the center of the disk of dough - this allows for dough to bake evenly so center is not undercooked.
Remove 2\" circle of dough and replace cookie cutter so that the shortbread does not spread into that area.
Also release the lock on the springform ring, allowing for dough to spread outward slightly during the baking process.
Bake for 5 minutes only at 450 degress, then turn heat down to 250 degrees and bake for 10 to 15 minutes, until the top barely becomes golden.
Turn oven OFF, but it should remain closed.
Take springform ring and cookie cutter off of dough.
Using a large, sharp knife, score the dough into wedges HALF WAY through the dough.
Also poke each wedge with a skewer 8 to 10 times to release steam.
Return to over that is turned OFF, with a wooden spoon keeping the door slightly ajar.
Cookie should remain in the oven for 1 hour.
Remove from oven and cool for a full 2 hours, then cut into wedges and enjoy.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11387/atk-shortbread"},{"id":"11382","title":"Pecan Sandies","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 350 degrees.
Place pecans on sheet pan and bake for 5 minutes.
Remove from oven and place in food processor with 1/4 cup of the flour.
Pulse until pecans are finely ground.
Pour into large mixing bowl and add remaining dry ingredients.
Set aside.
In large mixing bowl beat the butter until light and creamy, approximately 2 minutes.
Add the turbinado sugar and vanilla.
On low speed, add dry ingredients and mix until dough comes together.
DO NOT OVER MIX.
Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
Bake for 12-14 minutes until edges are lightly brown.
Cool on cooling rack and store in air tight container (IF they make it that long).","url":"https://recipe.bluelayer.org/recipe/11382/pecan-sandies"},{"id":"11376","title":"Vanilla Oatmeal No-Bake Cookies","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
oats
vanilla extract","directions":"In a large pan, mix together the sugar, butter and the milk.
Bring to a boil.
Boil 2 minutes.
Turn off the heat, add in the pudding mix, oats and vanilla.
Let stand 5 minutes.
Drop by tablespoon onto wax paper and let cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11376/vanilla-oatmeal-no-bake-cookies"},{"id":"11338","title":"Almond Shortbread Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, granulated
vanilla extract","directions":"Preheat the oven to 350.
Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt.
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
Beat in the flour mixture and chopped almonds just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
Bake the cookies for 15 to 18 minutes, until golden.
Transfer to a rack and let cool completely.","url":"https://recipe.bluelayer.org/recipe/11338/almond-shortbread-cookies"},{"id":"11336","title":"Rum Or Bourbon Balls Recipe","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
nuts, pecans
cocoa, dry powder, unsweetened
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated","directions":"Mix ingredients, except sugar.
Roll mix into 1 inch balls.
Roll balls in granulated sugar.
Chill.","url":"https://recipe.bluelayer.org/recipe/11336/rum-or-bourbon-balls-recipe"},{"id":"11318","title":"Toasted Winter Squash Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
oil, olive, salad or cooking","directions":"Pre-heat oven to 275F.
Remove seeds from you favorite winter squash, then rinse and dry them.
Toss seeds with salt and olive oil in a medium sized bowl then spread out evenly on a cookie sheet lined with tin foil.
Bake on the top shelf of your oven for 45 minutes.
Allow to fully cool before serving.","url":"https://recipe.bluelayer.org/recipe/11318/toasted-winter-squash-seeds"},{"id":"11305","title":"Country Oatmeal Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
oats","directions":"r>Using a 1 quart jar, layer in the ingredients in the order given.
Pack down the jar after each addition.
Replace the lid and cover with an 8 inch circle of fabric.
Secure the fabric with a rubber band, cover the rubber band with a piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:.
Preheat oven to 350F.
In a medium bowl, cream together 3/4 cup softened butter, with 2 eggs and 1 teaspoon of vanilla.
Add the entire contents of the jar and mix by hand until combined.
Drop dough by heaping spoonfuls onto ungreased cookie sheet.
Bake for 12-15 mins in a preheated oven.","url":"https://recipe.bluelayer.org/recipe/11305/country-oatmeal-cookies-in-a-jar"},{"id":"11295","title":"Shortbread Hammer Placecards","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
syrups, corn, light
lemon juice, raw","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar on low speed until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 4 1/2-inch hammer-shaped cutter.
Place the hammer cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
For the icing, combine the confectioners' sugar and corn syrup in a bowl with a wire whisk until it is a thick paste.
Gradually add enough lemon juice until the mixture is a good consistency for piping.
With an extra fine pastry tip, pipe individual names on the hammer cookies.
Let the icing set before serving.","url":"https://recipe.bluelayer.org/recipe/11295/shortbread-hammer-placecards"},{"id":"11293","title":"Basic Sugar Glaze","ingredients":"sugars, granulated
water, bottled, generic","directions":"Place the sugar in a bowl and whisk in the water until the glaze is smooth.
Add water, drop by drop, to achieve desired consistency.
Drizzle freely with a spoon over cookies.
May also be applied with a feather or a pastry brush.","url":"https://recipe.bluelayer.org/recipe/11293/basic-sugar-glaze"},{"id":"11288","title":"Maple Bacon Cheddar Burgers","ingredients":"bacon, meatless
beef, grass-fed, ground, raw
cheese, cheddar
onions, raw
la flor, steak seasoning,","directions":"Cook bacon in a skillet over medium heat until crisp.
Then remove it from the skillet and set aside to drain on paper towels.
When cool enough to handle, chop into pieces (0.5 to 1 in size).
In a very large bowl mix all ingredients together with your hands, just until relatively uniform.
Do not overwork the meat.
Form into 1/3 pound balls and use a hamburger press to make patties of desired thickness.
Heat your grill to medium high heat.
When grill is hot put the patties on.
Grill burgers, flipping occasionally.
We prefer ours medium rare, and it usually takes less than 10 minutes total cook time.
But the cook time will vary depending on your grill and preference for done-ness.
Note: This recipe utilizes a club pack of ground beef because I like to make a bunch at once and freeze them.
To freeze, arrange the un-cooked patties in a single layer on a waxed-paper lined cookie sheet and place in the freezer until hard.
Then transfer to freezer bags or vacuum-sealed bags.
If you try to vacuum seal the raw meat, the patties will not retain their shape.
I use a food scale to weigh out uniform portions and usually get 20-24 burgers depending on how much meat is in the club pack (usually 6-7 pounds).","url":"https://recipe.bluelayer.org/recipe/11288/maple-bacon-cheddar-burgers"},{"id":"11287","title":"Corn Dodgers","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic","directions":"Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
Blend the cornmeal and salt.
With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
Bake 20- 25 minutes, until golden-crisp on the outside.
Serve straight from the oven.","url":"https://recipe.bluelayer.org/recipe/11287/corn-dodgers"},{"id":"11276","title":"Biscuits All Covered In Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
soy sauce made from soy (tamari)","directions":"Preheat oven to 450
Put sausage on stove at a medium heat
Add dry biscuit ingredients to large bowl, stir together
Add butter and milk, stir until all mixed
Spoon biscuits onto greased cookie sheet
Bake biscuits 12-16 minutes, flipping after 6-8 minutes
Cook sausage until mostly done, chop into small pieces.
Add butter to sausage, stir til all butter melted
Sprinkle flour over sausage, stir
Slowly add milk, constaltly stiring
Add soy sauce, salt and peppr to taste","url":"https://recipe.bluelayer.org/recipe/11276/biscuits-all-covered-in-gravy"},{"id":"11275","title":"Date Roll Candy","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
dates, deglet noor
nuts, pecans","directions":"Boil togather sugar, milk, dates, until the dates melt and the candy forms a soft ball in cold water.
Remove from heat, add butter and vanilla, beat with electric mixer or by hand until firm.
Wring out a damp cloth.
Spread candy on cloth, roll and put out on cookie sheet.
Place in refriferator until firm.
Slice and put away.","url":"https://recipe.bluelayer.org/recipe/11275/date-roll-candy"},{"id":"11273","title":"Nora's Firecrackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Mix all ingredients with pastry blender.
Add enough water to make a pastry.
Roll 1/4\" thick.
Cut with small cookie cutters or into 1 1/2\" squares.
Bake 375 for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/11273/noras-firecrackers"},{"id":"11254","title":"Chocolate Rock","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools).
Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20 - 30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/11254/chocolate-rock"},{"id":"11242","title":"Caramel Corn","ingredients":"butter, without salt
sugars, brown
butter, without salt
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Put popped corn in large container.
To make syrup bring brown sugar, butter and corn syrup to a boil and boil for 5 minutes stirring constantly.
Add salt, then baking soda and let it fizz.
Pour the mixture over the popcorn and stir well.
Bake on 2 parchment lined cookie sheets for 1 hr at 200.
Stir every 20 minutes.
Cool completely and store in airtight container.
Note: I use microwave popped corn.","url":"https://recipe.bluelayer.org/recipe/11242/caramel-corn"},{"id":"11227","title":"Almond, Date & Coconut Cookies","ingredients":"nuts, almonds
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
spices, ginger, ground
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 180 C or 356 F. 2.
Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut.
Stir to mix everything together.
Remove the pits from the dates and chop into smaller pieces.
Add dates into the dry ingredients and mix until well combined.
If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.
Add fresh ginger and ginger powder to the mixture and stir to combine.
Add coconut oil, maple syrup and almond milk and mix until well combined.
Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.
Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top.
Remove from oven and allow to cool.
Store at room temperature.","url":"https://recipe.bluelayer.org/recipe/11227/almond-date-coconut-cookies"},{"id":"11225","title":"Crazy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"In a small bowl add the warm water, then the yeast.
Let set until yeast dissolves, then add the sugar.
Then add the flour and salt.
Stir until the mixture is well incorporated.
If needed, add some extra flour to get a good dough ball.
Knead for five minutes (or use a KitchenAid Mixer).
Place in a bowl that has been sprayed with cooking spray.
Cover and let raise for 20 minutes.
Heat oven to 450 degrees.
Once the dough has raised, place onto a cookie sheet that has been sprayed with cooking spray.
Flatten with hands.
Using pizza cutter, cut into strips.
Bake at 450 for 10-12 minutes until slightly brown.
When done cooking, remove from oven.
Let cool slightly.
Spread top with melted butter or margarine.
Then sprinkle with parmesan cheese and garlic salt.
Or for sweet treats, use cinnamon/sugar mix and dip in frosting.","url":"https://recipe.bluelayer.org/recipe/11225/crazy-bread"},{"id":"11217","title":"Chocolate-Dipped Coconut Macaroons (Great for Passover)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light","directions":"Preheat the oven to 350F Lightly grease a baking sheet, or line with parchment.
In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
Add the coconut milk powder, stirring to combine.
Drop the sticky mixture in ping pong-sized balls (about 1 1/2\") onto the prepared baking sheets.
It helps to use a tablespoon cookie scoop or small ice cream scoop here.
For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
You can space the balls fairly close together on the baking sheet; they only need about 3/4\" to 1\" between them.
Bake the macaroons for about 10 minutes; they won't brown.
You may see the merest hint of brown on top.
Remove from the oven, and cool completely on the baking sheet.
To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft.
A microwave oven works well, as does a saucepan set over very low heat.
Dip half of each cooled macaroon into the chocolate.
Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
To store, place in one layer in a closed container.
They'll keep for 2 or 3 days, but will gradually become less moist as they sit.","url":"https://recipe.bluelayer.org/recipe/11217/chocolate-dipped-coconut-macaroons-great-for-passover"},{"id":"11201","title":"Mint Chocolate Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Finely grind cookies in processor.
Blend in melted butter.
Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan.
Refrigerate 30 minutes.
Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator.
Spread mint ice cream evenly in chilled crust.
Freeze until set but not solid, about 1 hour.
Soften cookies and cream ice cream.
Spread evenly over mint ice cream in pan.
Freeze at least 2 hours or overnight.
Melt chocolate chips in top of double boiler over simmering water, stirring until smooth.
Using fork, lightly drizzle some chocolate back and forth over cake, creating design.
Release sides of pan.
cut cake into wedges.
Serve, passing remaining melted chocolate chips separately as sauce.","url":"https://recipe.bluelayer.org/recipe/11201/mint-chocolate-ice-cream-cake"},{"id":"11192","title":"Peanut Butter Nuggets","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey","directions":"Mix 1/2 cup corn flakes, coconut, peanut butter and honey together.
Shape into small balls and roll them in the remaining cornflakes.
These cookies can be put in the fridge to firm up.
They also freeze well.","url":"https://recipe.bluelayer.org/recipe/11192/peanut-butter-nuggets"},{"id":"11191","title":"Golden Almond Popcorn","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
salt, table
vanilla extract
leavening agents, baking soda
nuts, almonds
snacks, popcorn, air-popped (unsalted)","directions":"Melt butter in large heavy saucepan.
Blend in corn syrup, brown sugar and salt.
Cook over medium-high heat, stirring constantly.
Bring to a rolling boil; boil 5 minutes.
Remove from heat; stir in vanilla and soda.
Stir in almonds, coating well.
Add popped corn, stirring gently until mixture is evenly coated.
Turn out onto a 10 x 15 x 1-inch pan or cookie sheet.
Bake in center of oven at 300*F. 30 minutes, stirring every 10 minutes.
Remove from oven; loosen on pan and cool.
Store in airtight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11191/golden-almond-popcorn"},{"id":"11186","title":"Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
molasses
wheat flour, white, all-purpose, unenriched","directions":"Mix together milk, sugar, salt, oil, molasses & 2 cups flour, let soak overnight in the refrigerator.
In the morning, dissolve yeast in warm water.
Remove milk & flour mixture from refrigerator, stir in dissolved yeast, mix in 7 1/2 cups flour, knead.
Let rise until about one hour.
Punch down & let rise one more hour.
Roll out dough and cut with circle cookie cutter.
Place on greased sheet.
Let rise one hour.
Bake at 350* for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/11186/rolls"},{"id":"11184","title":"Roasted Pumpkin Seeds and Pumpkin","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt","directions":"Cut pumpkin in half and scoop out seeds.
Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
Place in 350 degree oven and bake until pumpkin is soft.
Remove from oven and scoop pumpkin out of skin.
Freeze for later use.
For the seeds: Preheat oven to 250.
Pick through seeds and remove any cut seeds.
Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain and spread on a kitchen towel and pat dry.
Place the seeds in a bowl and toss with melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
Stir every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).","url":"https://recipe.bluelayer.org/recipe/11184/roasted-pumpkin-seeds-and-pumpkin"},{"id":"11175","title":"Sesame Cardamom Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
sugars, brown
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
seeds, sesame seeds, whole, dried
spices, ginger, ground","directions":"Combine flour, cardamom, salt, and baking powder.
Set aside.
Mix the sugars and butter ( or margarine) over medium speed until fluffy.
Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
Over low speed, add flour mixture.
Dough should be a bit crumbly (much like shortbread dough).
Cover dough with plastic wrap and chill for about an hour.
Preheat oven to 350.
Shape dough into small balls (about 1 inch or 15 grams).
Arrange onto a baking sheet (I use baking mats, but parchment also works).
Using a glass, press the cookies down into discs.
You may need to dip the glass in water to prevent the cookies from sticking to the glass.
Bake about 8 minutes until the edges are slightly browned.
Cool for a few minutes on the baking sheet before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/11175/sesame-cardamom-tea-cookies"},{"id":"11156","title":"Oven Baked Flat Breads","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
cream, sour, cultured
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Add the water and yeast to the work bowl of a food processor fitted with stainless steel blade.
Add oil, sugar, and yogurt (or sour cream) and pulse to combine.
Add salt, whole wheat and all-purpose flours; process until smooth, about 15 seconds, scraping down sides of bowl.
Continue to process until dough just pulls completely away from sides of bowl (adding more flour as necessary) and it is soft and satiny, about 30 seconds.
Remove from the bowl and knead once or twice on a lightly floured counter.
Place dough in medium bowl, cover with a clean towel, and place in draft-free spot until dough doubles in size about 45 minutes.
Preheat a pizza stone or cookie sheet in the bottom third of a 500 degrees F (260 degrees C) oven for at least 30 minutes.
Turn dough onto lightly floured work surface.
Divide into 8 equal pieces, and roll each piece into a ball on your work surface.
Use a rolling pin to roll each ball out to a 4 (10 cm) circle.
Rest for 10 minutes, then roll (or toss) each round out to 6 (14 cm).
Bake the dough rounds, in batches, on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.
Cool for 5 minutes on a wire rack; wrap in clean kitchen towels and serve warm or at room temperature.
Tips:
* After rising, the dough can be wrapped tightly and refrigerated up to 2 days.
I often cook 1/2 batch, then save the remaining dough for a meal in the near future.
* Work quickly when getting the bread in and out of the oven.
YOURE LOSING HEAT!
* To cook on the stove top, preheat a dry cast iron pan over medium high heat for 5-10 minutes.
Grill bread on the hot pan until small bubbles appear.
Flip, grill until golden, then flip again to brown the other side.","url":"https://recipe.bluelayer.org/recipe/11156/oven-baked-flat-breads"},{"id":"11153","title":"Grannies Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 275F.
In large bowl, cream butter, sugar and cornstarch.
Mixing with your hands (or get your kids to do it, theyll LOVE it), add flour a little at a time just until the dough no longer sticks to your fingers.
You may not use all of the flourthis is okay.
Gather dough into a ball and roll out on a lightly floured surface to 1/2-inch thickness.
Use a 1 to 2-inch cookie cutter to cut out rounds.
Gather scraps, form into ball and roll out again.
Cut out more cookies.
Repeat until all dough is used.
Bake for approximately 30 minutes or until edges just begin to brown.
Cool on a cooling rack and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11153/grannies-shortbread-cookies"},{"id":"11148","title":"Oatmeal Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Blend everything in your kitchenaid.
Roll balls and press into cookies.
Bake at 180C for 15 .","url":"https://recipe.bluelayer.org/recipe/11148/oatmeal-cookies"},{"id":"11120","title":"Caramel Pecan Marshmallows Recipe","ingredients":"candies, caramels
water, bottled, generic
nuts, pecans
candies, marshmallows","directions":"* Toasted coconut may be substituted for part or possibly all of the pecans.
Line a cookie sheet with waxed paper.
Place the caramels and warm water in top of double boiler.
Heat over simmering water, stirring often, till caramels are melted.
Use a fork or possibly thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface.
Roll the marshmallow in the finely minced pecans.
Place each on the waxed paper.
Work quickly to coat each marshmallow.
Stir the caramel mix occasionally to keep it smooth.
When all are finished, place in a cold place till caramel is hard.
Store in a covered container in a cold place.
Yield: 32 covered marshmallows.
Double this recipe if you wish, remembering to work quickly so caramel won't cold too soon.","url":"https://recipe.bluelayer.org/recipe/11120/caramel-pecan-marshmallows-recipe"},{"id":"11090","title":"Toffee Bars","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
nuts, walnuts, english","directions":"Thoroughly cream together butter, sugar, and vanilla.
Add flour, mix well.
Stir in chocolate and walnuts.
Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
(Square brownie pans work, too.
You'll end up with square cookies but my family loves them.
).
Bake in moderate oven (350 degrees F) 25 minutes or until browned.
While still warm, cut in bars or squares.
Cool before removing from pan.
(Makes small 5 dozen with jelly-roll pan or 9 large square cookies in brownie pan).","url":"https://recipe.bluelayer.org/recipe/11090/toffee-bars"},{"id":"11089","title":"Melanie's Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix all ingredients together.
When dough is mixed roll onto a floured surface.
Once it has been spread onto a cookie sheet or a pizza pan, bake at 150 for 10 minutes.
Add toppings and continue baking at 375 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11089/melanies-pizza-dough"},{"id":"11055","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated","directions":"In a medium bowl, cream the butter and sugar.
Stir in vanilla and water.
Add the flour and almonds, mix until blended.
Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents.
Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
Remove from pan to cool on wire racks.
When cookies are cool, roll in confectioners' sugar.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11055/mexican-wedding-cookies"},{"id":"11053","title":"Emergency Spread","ingredients":"cheese, parmesan, hard
onions, raw
salad dressing, mayonnaise, regular","directions":"Mix these ingredients and spread on toast points and run under the broiler for about 15 seconds.
Be careful not to burn.
I prefer to use it on toasted bread, which I make by trimming the crusts from day old (that's using the term loosely, it's usually many days old).
Cut the bread slices into triangles or squares, up to you.
Place bread on cookie sheet at 350 degrees for 10 minutes.
Turn oven to 200 degrees or warm and leave in oven for 1-2 hours or until as crisp as you like them.","url":"https://recipe.bluelayer.org/recipe/11053/emergency-spread"},{"id":"11029","title":"Currant Griddle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
currants, zante, dried
nuts, walnuts, english","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
Add enough rice milk to hold the dough together, working it together with your hands.
Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
Form the dough into a ball, then roll out to a thickness of about 1/4 inch.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up any leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the scones over medium heat or until golden brown on both sides.
Cool on a rack and serve warm.","url":"https://recipe.bluelayer.org/recipe/11029/currant-griddle-scones"},{"id":"11028","title":"Cinnamon Honey Fruit Gratin","ingredients":"blueberries, raw
cheese, parmesan, hard
honey
spices, cinnamon, ground","directions":"Preheat the oven to 450F.
Divide fruit evenly among 4 ramekins or small gratin dishes.
Cover with cheese slices.
Drizzle with honey and sprinkle with cinnamon.
Heat in oven until cheese melts.
Serve immediately (it says to serve with fancy cookies, but I didn't do that).
Variation: to change the taste of cheese, use Gouda, Cheddar or Oka instead.
Note: I used apples, bananas, pears and peaches.
I didn't use any berries, although I wished I did.
But you could since it requires any combination of fruits that you like.","url":"https://recipe.bluelayer.org/recipe/11028/cinnamon-honey-fruit-gratin"},{"id":"11004","title":"Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw","directions":"Preheat your oven to 400 F.
Blend flour, sugar, baking powder and salt.
cut in margine with a fork.
Add the one cup of tang juice.
You will need to add more flour until mixture is not wet or if too dry add more tang.
Roll out on a floured suface until 1/2 inch thick.
I use the rim of a drinking glass to cut out my scones.
You can cut them into triangles, use large cookie cutters, use your imagination.
Place them on an ungreased cookie sheet.
Bake for about 10 minutes.
Be sure to watch bottome of scones at about 6-7 minutes for browness, they burn easy.","url":"https://recipe.bluelayer.org/recipe/11004/scones"},{"id":"10999","title":"Chocolate Biscuits (Cookies)","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
currants, zante, dried
oil, corn, peanut, and olive","directions":"Preheat oven to 180 degree Celsius.
Lightly oil baking (cookie sheet) tray.
Combine rolled oats, coconut, both flours, cocoa, sugar and bicarbonate of soda in a large mixing bowl.
Melt the margarine in a small saucepan and add to the dry ingredients, then add the water and then the currants and peanuts and stir so all is well combined and mixed through.
Roll the mixture into balls the size of a 20 cent piece and place on the baking tray.
Bake in oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10999/chocolate-biscuits-cookies"},{"id":"10994","title":"Coconut Bark","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"Spray an 8x8 inch baking dish with nonstick cooking spray.
Mix coconut and evaporated milk together in a bowl.
Pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
Bake at 350 for 20 minutes or until browned.
Cool completely and then cut into bars.
This is how the recipe/show said to do it, mostly.
Some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut.
I found that I cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes.
Next time I am going to put it in a 9x13 pan, since I like the toasted coconut best.
Other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.","url":"https://recipe.bluelayer.org/recipe/10994/coconut-bark"},{"id":"10961","title":"Sue's Hash Brown Casserole","ingredients":"denny's, hash browns
cream, sour, cultured
soup, cream of chicken, canned, condensed
cookies, graham crackers, plain or honey, lowfat
cheese, cheddar
onions, raw
butter, without salt","directions":"Preheat oven to 350.
Thaw hash browns & mix well with cheese, sour cream, onion dip & mushroom soup.
Spread evenly in 9\" x 13\" pan.
Crush crackers & mix with melted butter.
Sprinkle over top of casserole.
Bake 30 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/10961/sues-hash-brown-casserole"},{"id":"10952","title":"Olive Stuffed Cheese Biscuits","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, red or cayenne
olives, ripe, canned (small-extra large)","directions":"Preheat oven to 400 F. Combine all of the ingredients except for the olives.
Pinch off a small amount of the dough and form into a 1 inch ball.
Press an olive into the center of the dough ball and wrap the dough around the olive, making sure the olive is completely covered.
Arrange on an ungreased cookie sheet and bake for 10-12 minutes.
These freeze very well unbaked.","url":"https://recipe.bluelayer.org/recipe/10952/olive-stuffed-cheese-biscuits"},{"id":"10944","title":"Croq-Tele (Almond Cookies) Recipe","ingredients":"nuts, almonds
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper and set aside.
Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes.
Place nut-sugar mixture in a medium bowl; set aside.
Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter.
Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses.
Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses.
Transfer to the reserved bowl.
To shape the cookies, form small pieces of dough about the size of cherries.
Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
Bake for 5 minutes, then rotate the sheet from front to back.
Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft).
Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely.
The cookies will keep for about 5 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10944/croq-tele-almond-cookies-recipe"},{"id":"10940","title":"Whole Wheat Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
raisins, seeded","directions":"In saucepan, heat 1/2 c. butter.
Add in one beaten egg and 1/4 c. molasses.
Add in liquid mix to dry ingredients and mix well.
Drop by tsp.
on greased cookie sheets about 2 inches apart.
Bake at 375 degrees for 8 to 10 min.
Makes about 3 dozen small cookies.","url":"https://recipe.bluelayer.org/recipe/10940/whole-wheat-cookies-recipe"},{"id":"10935","title":"Trail mix","ingredients":"nuts, almonds
nuts, cashew nuts, raw
nuts, walnuts, english
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
pineapple, raw, all varieties
figs, dried, uncooked
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"pre heat oven to 350 F
lightly coat nuts and pumpkin seeds with cooking oil
spread out on a cookie sheet and bake for 8 to 10 min.
lightly salt if desired while hot then cool completely and mix with the rest of ingredients
Store covered in a air tight container","url":"https://recipe.bluelayer.org/recipe/10935/trail-mix"},{"id":"10907","title":"Chocolate Chunk Cookie Dough Frozen Yogurt","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
mini semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat","directions":"In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy.
Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt.
Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently.
Add yogurt and stir again.
Place in a container and cover with lid.
Freeze until set, preferably overnight.","url":"https://recipe.bluelayer.org/recipe/10907/chocolate-chunk-cookie-dough-frozen-yogurt"},{"id":"10906","title":"Cheese Straws","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease a cookie sheet.
In a large bowl cream butter and cheese.
Stir in flour and salt; mix well.
On a lightly floured surface, roll the dough out to 1/2 inch in thickness.
Cut into 2 inch strips and sprinkle with ground red pepper.
Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
Bake in preheated oven for 10 to 15 minutes, or until crisp.","url":"https://recipe.bluelayer.org/recipe/10906/cheese-straws"},{"id":"10903","title":"Honey Vanilla Almond Granola","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
vanilla extract
oats
nuts, almonds","directions":"Preheat oven to 350 degrees F.
In a microwave proof bowl, combine the oil and honey.
Heat for 45 seconds at a time until the oil is melted.
Add vanilla and stir well to be sure it is combined.
Pour in oats and almonds stir until everything looks moist and covered in the honey mixture.
Spray a large cookie sheet with cooking spray, dump the oat mixture on the pan and make sure it is spread evenly.
Bake 10 minutes.
Remove from oven and stir everything well.
Bake 10 more minutes.
Remove and let cool completely before storing.
Note: Regular almonds work great, but Blue Diamond Honey Vanilla Almonds are fantastic in this.","url":"https://recipe.bluelayer.org/recipe/10903/honey-vanilla-almond-granola"},{"id":"10890","title":"Cinnamon Stove Top Granola","ingredients":"oil, olive, salad or cooking
oats
spices, cinnamon, ground
butter, without salt
honey
molasses
sugars, brown
nuts, almonds
cherries, sweet, raw","directions":"Heat the olive oil in a large stockpot over medium heat.
Combine the oats and cinnamon and add them to the pot.
Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes.
Pour the oats out onto a large baking sheet and add the butter to the pot.
When the butter has melted, stir in the honey, molasses and brown sugar.
When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
Remove from the heat and stir in the almonds and cherries.
Pour onto a large cookie sheet and allow to cool.
The granola will harden as it cools.
When cool, transfer to an airtight container and store at room temperature.","url":"https://recipe.bluelayer.org/recipe/10890/cinnamon-stove-top-granola"},{"id":"10866","title":"Cheddar Cheese Straws","ingredients":"cheese, cheddar
butter, without salt
spices, paprika
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375F.
Cream cheese and butter together using an electric mixer.
Add remaining ingredients and mix well.
Roll dough out to a 1/4\" thick rectangle on a floured cutting board.
Cut into 3/4\" wide strips.
Twist the strips a few times and place on an ungreased cookie sheet.
Bake 5-7 minutes; cool on a rack.","url":"https://recipe.bluelayer.org/recipe/10866/cheddar-cheese-straws"},{"id":"10855","title":"Always Right Rice","ingredients":"salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Bring a large pot of water to a boil on high heat.
Add the salt and sprinkle in the rice.
Return to a boil, then reduce the heat to medium high and boil steadily, uncovered for 12 minutes.
Drain.
Turn the heat down to low.
Rinse the rice with warm water and shake dry.
Return the rice to the pot.
Cover and steam for 5 minutes.
Stir in the butter and add salt and pepper to taste.
Serves 3.
This rice always works beautifully.
You can cook any amount of rice this way, as long as you have a big enough pot.
This rice also reheats well.
To reheat, spread the cooked rice on a cookie sheet, dot with butter, cover with foil and reheat in 350 F. oven for 15 minutes.
Lucy Wavermans Cooking School Cookbook","url":"https://recipe.bluelayer.org/recipe/10855/always-right-rice"},{"id":"10853","title":"Cheesy Sun Crisps","ingredients":"cheese, cheddar
cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oats
seeds, sunflower seed kernels, dried","directions":"Beat cheeses, margarine and water in large bowl until well blended.
Add flour and salt; mix well.
Stir in oats and sunflower kernels; mix until well combined.
Shape dough into 12\" long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to a week in refrigerator).
Preheat oven to 400 degrees and lightly grease cookie sheets.
Cut roll into 1/8 to 1/4 inch slices; flatten each slice slightly.
Place on prepared cookie sheets.
Bake 8-10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/10853/cheesy-sun-crisps"},{"id":"10838","title":"Almond Crescents","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Cream together margarine, sugar, and almonds.
Sift together flour and salt.
Then add to creamed mixture.
Refrigerate 1 hour.
Form into small crescents (or roll into balls if you wish) and bake on un-greased cookie sheets for 15 minutes.
Cool slightly till lukewarm.
Then take each cookie and roll and coat in powdered sugar.
Note: When rolling be sure not to roll crescents when too hot, or they will break apart.
If they are too cool, then the powdered sugar won't stick.","url":"https://recipe.bluelayer.org/recipe/10838/almond-crescents"},{"id":"10830","title":"Skorpor","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched","directions":"This is the same ingredients as for the cinnamon rolls.
After rising, divide into pieces (about 40).
Make round rolls, let rise 30 minute
Bake at 225 C (450 F), 5-10 min, or until golden.
Let cool.
Divide all rolls into halves.
Put on cookie sheet, roast in 450 F (225 C) for 5-10 minute
Dry for about 1-1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/10830/skorpor"},{"id":"10821","title":"Peanut Butter Chip Squares","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Bottom Layer: Melt butter in medium saucepan.
Stir in graham crumbs, sugar, and flour.
Press in ungreased 9x9 inch pan.
Bake at 350 for 10 minutes.
Second Layer: Stir condensed milk with coconut.
Do this just before spreading so coconut doesn't have time to soak up milk which makes it more difficult to spread.
Spread over first layer.
Return to oven and bake for 10 minutes or until it shows signs of browning lightly.
Top Layer: Melt chocolate chips and peanut butter in heavy saucepan over low heat, stirring often.
Spread over second layer.
Cool.","url":"https://recipe.bluelayer.org/recipe/10821/peanut-butter-chip-squares"},{"id":"10805","title":"Winter Crunch Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
cranberries, dried, sweetened
nuts, almonds","directions":"Heat candy melts over very low heat or in double boiler until melted.
Stir in pretzels, cranberries and almonds.
Spread onto a large waxed paper lined cookie sheet.
Put in refrigerator for a few minutes to harden.
Break into pieces and store in airtight container.
NOTE: White chocolate baking chips can be substituted for the candy melts but you will need to add 2 tsp of shortening when melting to make it of spreading consistency.","url":"https://recipe.bluelayer.org/recipe/10805/winter-crunch-bark"},{"id":"10787","title":"Vegan Mexican Wedding Cookies","ingredients":"wheat flour, white, cake, enriched
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough.
Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet.
Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/10787/vegan-mexican-wedding-cookies"},{"id":"10786","title":"Sport and Misty's Horse Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
carrots, raw
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
syrups, sugar free","directions":"Mix all ingredients in bowl in order listed.
Make small or medium size balls out of mixture and place on a greased cookie sheet sprayed with Pam.
For extra happy horses you can sprinkle a little bit of honey on them before cooking.
Bake 350F for 15-20 minutes and make sure they don't burn!","url":"https://recipe.bluelayer.org/recipe/10786/sport-and-mistys-horse-cookies"},{"id":"10784","title":"Brown Sugar Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In large mixer bowl, beat margarine and sugar until creamy.
Add vanilla; then gradually beat in flour, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
Preheat oven to 300 degrees F (150 degrees C).
On lightly floured board, roll out dough to 1/4\" thick.
Cut, place on lightly greased sheets.
Bake 35-40 minutes or until firm to the touch (press very lightly to test).
Transfer to racks and let cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10784/brown-sugar-shortbread-cookies"},{"id":"10783","title":"Margie's Shortbread Oatmeal Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Dissolve the baking soda in the water.
Combine the oats, flour and brown sugar.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the baking soda mixture and form dough into a ball.
Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10783/margies-shortbread-oatmeal-cookies"},{"id":"10769","title":"White Chocolate Macadamia Nut Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw","directions":"Line cookie sheet with waxed paper, letting paper hang over the sides.
Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
Drizzle melted white chocolate over semisweet chocolate layer.
Using a toothpick, swirl the melted chocolates together, making a marbled effect.
Sprinkle nuts and remaining semisweet and white morsels over chocolate.
Gently press into melted chocolates.
Refrigerate for at least 30 minutes, so chocolate is firm.
Remove waxed paper from chocolate.
Then cut or break chocolate into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/10769/white-chocolate-macadamia-nut-bark"},{"id":"10758","title":"Peanut Butter Chocolate Chip Cookie Dough Dip","ingredients":"butter, without salt
sugars, brown
vanilla extract
cheese, parmesan, hard
peanut butter, smooth style, without salt
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In microwaveable bowl or glass measuring cup, melt the butter with the brown sugar, stirring every 30 seconds.
Remove from heat, whisk in vanilla and set aside to cool.
Beat the cream cheese, peanut butter, and powdered sugar for 1 minute.
Slowly beat in the cooled butter mixture and beat again for another minute.
Stir in chopped peanut butter cups and chocolate chips.
Pour into serving bowl and refrigerate.
Garnish with additional chips if desired.
Serve with Nilla wafers or graham crackers.
Let dip stand at room temperature for 15-30 minutes before serving to soften.","url":"https://recipe.bluelayer.org/recipe/10758/peanut-butter-chocolate-chip-cookie-dough-dip"},{"id":"10752","title":"No Bake Granola Balls","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey
sugars, brown
nuts, almonds
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat the oven to 350 degrees.
Spread oats and coconut on a cookie sheet.
Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries.
Stir to combine.
Set aside to cool for about 10 minutes.
Working with dampened hands, shape into bite sized balls and refrigerate for an hour.
I usually let mine sit out for about 15 minutes prior to serving as we like them a little gooey.","url":"https://recipe.bluelayer.org/recipe/10752/no-bake-granola-balls"},{"id":"10749","title":"Old Fashioned Shortbread Cookies - Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
nuts, pecans","directions":"Preheat oven to 300 degrees (150 C.).
After you have sifted the flour, measure out 1 cup (225 ml), by spooning the flour into the 1 cup (225 ml) measuring cup and leveling it off with a knife.
Then take the flour, cornstarch and powdered sugar and sift together into a large mixing bowl.
Add the butter and take your hands, (clean hands), and mix it all together until it forms a ball.
(Note: sometime I add a little more sifted flour to this mixture if it is real sticky) Then clean off your hands back into the mixing bowl getting as much of the mixture off of your hands and back into the bowl as you can.
Then I cover the bowl and put it into the refrigerator and let it cool down again.
Then when I am ready to bake, I cool my hands down and take and pinch off a piece of dough and roll it into about a 1 inch ball.
Place the cookie ball onto an ungreased, cookie sheet or jelly roll pan.
Place them about 2 inches apart.
Then take a fork and flatten the dough balls.
(Note: sometime I have to keep dipping the fork into flour to help keep the fork from sticking, and sometimes it still does.)
Bake in the oven for about 20 to 22 minutes.
Take them out and place on a cooling rack for about 10 minutes, then carefully take a spatula and remove them one by one onto another close woven cooling rack to finish cooling.
Store in a air tight container.","url":"https://recipe.bluelayer.org/recipe/10749/old-fashioned-shortbread-cookies-shortbread"},{"id":"10748","title":"Buttermilk Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 425
Combine milk and vinegar.
Stir.
Set aside.
In a bowl, put in all dry ingredients.
Stir with a wisk.
Make a well in the center and pour in milk and oil.
Stir to combine.
Sprinkle a teaspoon of flour over dough and gently knead or fold the dough with spoon.
Repeat once or twice until dough is much less sticky.
Prepare a cookie sheet with Pam or Parchment Paper.
Drop dough onto cookie sheet 2 inches apart.
Bake for 8 - 9 minutes.
Option: You can also add shredded cheddar cheese.
Add the cheese to dough at end.
Fold in.
Drop on a cookie sheet and put a pinch of cheese on top.
I also used these biscuits for my Chicken and Dumplings.
Check it out","url":"https://recipe.bluelayer.org/recipe/10748/buttermilk-biscuits"},{"id":"10743","title":"Nana's Butter Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Add milk; stir with fork or spatula until soft dough forms.
Place on lightly floured surface; knead 8 to 10 times or until smooth.
Pat dough lightly into 1-inch thick circle.
Cut with floured 2-inch cookie cutter to make 8 biscuits.
Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/10743/nanas-butter-biscuits"},{"id":"10742","title":"Almond Crescents # 2","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat oven to 325F (160C).
Beat butter and sugar in large bowl until creamy.
Mix in flour, cornstarch and vanilla.
Stir in almonds.
Shape Tablespoon of dough into crescents.
Place 2 inches apart on ungreased cookie sheets.
Bake 22 to 25 minutes until light brown.
Cool 1 minute.
Remove to wire racks; cool completely.
Drizzle with Chocolate glaze, if desired.
Allow chocolate to set, then store in airtight container.
Or, before serving, sprinkle with powdered sugar.
Glaze: Place 1/2 cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.
Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.
Dry with paper towel.
Knead until chocolate is smooth.
Snip pinpoint corner in bag.
Drizzle chocolate over cookies.","url":"https://recipe.bluelayer.org/recipe/10742/almond-crescents-2"},{"id":"10736","title":"My Gingernut Biscuits/Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
honey","directions":"Sieve the flour, baking soda, ginger, and cinnamon into a bowl.
Combine the margarine, brown sugar and honey in a microwave proof bowl and heat until sugar is dissolved.
Add the margarine mix to the flour mixture & combine well.
Divide into 16 pieces and roll into balls with the palms of your hands.
Place on a baking paper lined tray and flatten slightly with a fork.
Bake at 180'C/350'F for approx 15minutes.
Remove from tray and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/10736/my-gingernut-biscuits-cookies"},{"id":"10725","title":"Shortbread Cookies \"Hugs & Kisses\" Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Sift flour, cornstarch and confectioners' sugar together into large bowl.
Add in butter and blend all ingredients with wooden spoon, blend for about 10 min till a soft dough forms.
Healthy pinch off about 1 Tbsp.
of dough, roll the dough into a ball.
Then roll the ball into a snake shape.
Make your shapes on your ungreased cookie sheet.
Use 1 snake shape to make an O.
Use 2 snake shapes to make an X. Bake in 300 degree oven for 25 to 30 min, then scoop the cookies off with spatula and onto a plate.","url":"https://recipe.bluelayer.org/recipe/10725/shortbread-cookies-hugs-kisses-recipe"},{"id":"10709","title":"Vienna Sugar Cookies","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Dissolve yeast in warm water and set aside.
In a large mixing bowl, beat butter until creamy.
Gradually add flour.
Add yeast mixture and blend well.
Refrigerate dough until well chilled.
Spread sugar out on a large piece of waxed paper.
Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut.
Keep flipping dough and pressing into sugar during this stage.
Place on ungreased baking sheets.
Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/10709/vienna-sugar-cookies"},{"id":"10702","title":"Advent Cookies","ingredients":"molasses
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt
spices, cinnamon, ground
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400 degree F.
Mix all of the ingredients together, except for the flour.
Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out.
The dough should be quite soft.
(You may find it easier to knead it with your hands.)
Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass.
Place on a greased baking sheet and bake in the oven for about 8 minutes.
Remove from the oven while they are still soft and cool on a rack, then pack into crocks or jars.
The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas.
The cookies can be made at any time, but allowed to age for 4 to 6 weeks.
They can be used as a substitute for graham crackers for a pie crust.","url":"https://recipe.bluelayer.org/recipe/10702/advent-cookies"},{"id":"10681","title":"Apricot Strudel","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Cream the flour, butter, and cream cheese into a ball and chill it.
Divide dough into 4 parts.
Roll each into a rectangle.
Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
Roll up as a jellyroll.
Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
cool and slice.","url":"https://recipe.bluelayer.org/recipe/10681/apricot-strudel"},{"id":"10664","title":"Vegan Shortbread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Pre-heat oven to 300F.
Cream together margarine and sugar.
Add sifted flour 1/4 cup at a time.
Use hands to mix into a soft, smooth dough.
With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
Use fork to make pretty shortbread holes.
Place in oven for 25 minutes.
Let cool on tray for 5 minutes.
EXTRA NOTES:.
This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix.
Feel free to sprinkle granulated sugar on top before baking.
Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom).
Keep an eye on shortbread for your preference.","url":"https://recipe.bluelayer.org/recipe/10664/vegan-shortbread"},{"id":"10659","title":"Potato English Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, nutmeg, ground
butter, without salt
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
Mash the potato until it is smooth.
Add it to the flour.
Make a well in the center of the flour and add the milk.
Mix it lightly with a fork, adding more milk if needed to make a soft dough.
Put it on a lightly floured surface and knead it until smooth.
Pat it (or roll it) to 1/2 inch thickness or less.
Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
Dust a griddle with flour and heat until the flour browns just a bit.
Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
Serve them hot with your favorite topping.","url":"https://recipe.bluelayer.org/recipe/10659/potato-english-muffins"},{"id":"10658","title":"Crock Pot Candy","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
Pour peanuts into a large crock-pot; add chips and vanilla or almond bark.
Cover and turn setting on low.
Now get busy with something else for an hour or so.
When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.
When sufficiently hard place in festive containers.
Don't expect it to last very long because each piece is filled with a wonderful taste of chocolate and is chock full of peanuts.","url":"https://recipe.bluelayer.org/recipe/10658/crock-pot-candy"},{"id":"10655","title":"Fruity Rice Krispie Treats / Squares - Kids No Bake","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
oats
apricots, dried, sulfured, uncooked
nuts, walnuts, english","directions":"Place the chocolate, margarine & goldeb syrup in a large microwavable bowl & cook for approx 2 mins or until melted.
Quickly mix together.
Add the dry ingredients & mix well.
Line a large rectangular or square baking dish / tin (approx 11\" x 25\") with aluminium foil.
Spoon the mixture into the dish & smooth the top, slightly pressing down at the same time.
Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes.
Alternatively, you can spoon the mix into paper cases & chill in the fridge.
Store in the fridge for upto a week.","url":"https://recipe.bluelayer.org/recipe/10655/fruity-rice-krispie-treats-squares-kids-no-bake"},{"id":"10654","title":"Easy Bake Oven Angel Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Cream together butter, sugar and salt.
Add flour, cream of tartar, and baking soda.
Bake 5 minutes.
Make one dozen one inch cookies.
recipe makes 1 dozen.","url":"https://recipe.bluelayer.org/recipe/10654/easy-bake-oven-angel-cookies"},{"id":"10637","title":"Cheese Cookie Snacks","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Stir together cheese and butter until blended.
Stir in flour and salt; blend well.
Stir in cereal.
(Dough will be stiff).
Shape dough into 1 inch balls; place on an ungreased baking sheet 2 inches apart.
Flatten cookies to 1/4 inch thickness with a fork, makiing a crisscross.
Bake at 350* for 15 to 18 minutes.
Remove to wire rack to cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10637/cheese-cookie-snacks"},{"id":"10628","title":"Greatest Granola","ingredients":"oats
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
honey
oil, olive, salad or cooking
water, bottled, generic
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 300F.
In a medium sized bowl, mix together oats, sesame seeds, & sunflower seeds or almonds,& coconut.
C.
ombine honey, oil, or water & pour over this mixture.
Stir well.
Spread on large rmmed cookie sheet & bake 35-40 minute until nicely browned on top.
Stir granola every 5 to 10 minutes while baking.
Remove from oven & allow to cool.
Add raisins & stir.
Store in a nicely sealed jar to keep fresh.
Will keep several weeks or can also be frozen.","url":"https://recipe.bluelayer.org/recipe/10628/greatest-granola"},{"id":"10619","title":"Walnut Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, powdered
nuts, walnuts, english","directions":"Resift the flour with the baking powder.
Cream the butter with the sugar until light and fluffy.
Gradually blend in the flour mixture.
Stir in the walnuts.
Cover and chill for at least 2 hours.
Roll out onto floured board to 1/4\" thickness.
Cut into any shape.
Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
Make 2 to 2 1/2 dozen delicious cookies.","url":"https://recipe.bluelayer.org/recipe/10619/walnut-shortbread-cookies"},{"id":"10610","title":"Buttermilk Chocolate Biscuits","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
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For Biscuits:
1.)
Preheat oven to 450 degrees F.
2.)
Combine dry ingredients in a bowl.
3.)
Cut cold butter into chunks and then cut into the flour until it resembles a course meal.
4.)
Add buttermilk until it is JUST combined (dont overmix).
5.)
If it appears too dry, then add a tad more buttermilk.
6.)
Turn dough onto a floured surface.
7.)
Very gently pat (do not roll) until desired thickness (I like 1/2-1 inch thick biscuits).
8.)
Using a round cutter, cut into biscuits.
9.)
Place on a cookie sheet, brush with melted butter if desired.
10.)
Bake for 10-12 minutes until lightly golden brown on top.
For Chocolate Gravy:
1.)
Place all ingredients in a saucepan.
2.)
Cook on medium-low heat until butter is melted.
3.)
Simmer for just a little bit longer.
4.)
Pour over warm biscuits and go to Heaven.","url":"https://recipe.bluelayer.org/recipe/10610/buttermilk-chocolate-biscuits"},{"id":"10599","title":"Baked Cheesecake","ingredients":"cheese, parmesan, hard
sugars, granulated
egg substitute, powder
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cookies, graham crackers, plain or honey, lowfat
vanilla extract","directions":"Cream the cream cheese in mixer.
Add sugar and cream together.
'.
With mixer running on low speed, slowly add in half of the eggs.
Stop mixer and scrape down bowl.
Run mixer again.
Add in rest of the eggs.
Add in whip topping.
Add lemon juice.
Add vanilla.
Crumble graham crackers and graham crust together.
Scoop crust mixture into 7\" ring and tamp.
Pour filling over crust mix.
Bake at 225 degrees celsius for 2.5 hours.","url":"https://recipe.bluelayer.org/recipe/10599/baked-cheesecake"},{"id":"10576","title":"Anzac Biscuits I","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
butter, without salt
syrup, maple, canadian
water, bottled, generic","directions":"Mix oats, flour, sugar and coconut together.
In a small saucepan over low heat, melt the syrup and butter together.
Mix the soda and the boiling water and add to the melted butter and syrup.
Add butter mixture to the dry ingredients.
Drop by teaspoons on greased cookie sheets (or baking paper).
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/10576/anzac-biscuits-i"},{"id":"10571","title":"Oatmeal Lace Cookies","ingredients":"butter, salted
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping
syrups, corn, light
salt, table","directions":"Melt the butter in a saucepan, set aside.
In a food processor, pulse the raw oats into tiny pieces.
Combine all ingredients: the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet.
Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.
Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges.
Let them cool on the baking sheet.
Remove with a metal spatula and serve!
You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich.
These little sweets are quick and easy to make and oh so good!","url":"https://recipe.bluelayer.org/recipe/10571/oatmeal-lace-cookies"},{"id":"10559","title":"Nutritious Ice Cream Sandwich","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
oats
leavening agents, baking soda
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
ice creams, vanilla","directions":"Preheat oven to 350 degrees F, and spray a cookie sheet with oil.
In a large bowl combine flour, date sugar and cinnamon.
In a medium size bowl combine oats and baking soda.
Add the hot water to the oats stirring well.
Add the oil and vanilla to oat mixture and stir to combine.
Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts.
Drop rounded tablespoons of dough onto the cookie sheet, and flatten with a fork.
Bake for 15 minutes.
Remove from oven and cool before moving to a wire rack.
When cool place half the cookies upside down in two 9x13 casserole pans with lids.
Spoon ice cream onto each half and cover with another cookie.
When done cover casserole with lid and place in the freezer for 24 hours.
Remove sandwich as needed.","url":"https://recipe.bluelayer.org/recipe/10559/nutritious-ice-cream-sandwich"},{"id":"10555","title":"Swedish Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated","directions":"In a mixing bowl, cream butter and sugar.
Add maple syrup; mix well.
Combine the flour and baking soda; gradually add to the creamed mixture.
Divide the dough into eight portions; Roll each portion into a 9-inch log.
Place 3-inches apart on ungreased baking sheets.
Bake at 300F for 25 minutes or until lightly browned.
Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
Remove to wire racks to cool.
Dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/10555/swedish-butter-cookies"},{"id":"10554","title":"Bacon and Cheese Party Bread","ingredients":"bacon, meatless
cheese, cheddar
mustard, prepared, yellow
salad dressing, mayonnaise, regular
wheat flours, bread, unenriched","directions":"Place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise.
Stir well.
Arrange party bread on a cookie sheet.
Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.","url":"https://recipe.bluelayer.org/recipe/10554/bacon-and-cheese-party-bread"},{"id":"10538","title":"Aunt Julie's Pineapple Cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
sugars, powdered","directions":"Mix the butter and the cream cheese in a large bowl then slowly add sifted flour until the ingredients form a soft dough.
Cover and refrigerate for 2 hours.
Sift some powdered sugar on a cutting board (just a dusting- enough so dough won't stick when you roll it out).
Gather a ball of dough the size of a walnut and roll on the cutting board into a circular shape.
Sprinkle more powdered sugar as needed so the dought does not stick.
Place a small spoonful (approx.
2 teaspoons) of pineapple preserves in the middle of the circle.
Either roll the dough up or fold over and seal the edges.
Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 10-15 minutes (until the cookies begin to lightly brown on the bottom and edges.
).","url":"https://recipe.bluelayer.org/recipe/10538/aunt-julies-pineapple-cookies"},{"id":"10526","title":"Salt Free, Low Cholesterol Sugar Cookies Recipe","ingredients":"sugars, granulated
oil, corn, peanut, and olive
egg substitute, powder
orange juice, raw
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Cream sugar and butter together till smooth.
Add in egg beaters, orange rind, orange juice, and mix well.
Mix together low sodium baking powder and flour.
Add in to creamed mix and mix well.
Roll dough into 1 inch balls and place on ungreased cookie sheet.
Rub small amount of salt free butter on bottom of glass.
Dip glass in granulated sugar.
Flatten cookie dough ball slightly using flat end of glass.
Bake at 300 degrees for 10-12 min.","url":"https://recipe.bluelayer.org/recipe/10526/salt-free-low-cholesterol-sugar-cookies-recipe"},{"id":"10342","title":"CHOCOLATE COOKIES","ingredients":"Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Already incorporate one","directions":"well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.","url":"https://recipe.bluelayer.org/recipe/10342/chocolate-cookies"},{"id":"10328","title":"CHOCOLATE, VIENNA Design","ingredients":"Hire 4 ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of milk, a few tablespoonfuls of sizzling water, and one tablespoonful of sugar.","directions":"Slice the chocolate inside of wonderful bits. Place the milk upon the stove within the double−boiler, and While it consists of been heated to the boiling truth, put the chocolate, sugar and water inside a tiny iron or granite−ware pan, and stir around a sizzling fire until eventually soft and shiny. Whisk this mix into the very hot milk, and fight properly with a whisk. Provide at at the time, placing a tablespoonful of whipped product within just each and every cup and then filling up with the chocolate.
The simple chocolate might be employed as an alternative of the vanilla, yet within that scenario seek the services of a teaspoonful of vanilla extract and a few generous tablespoonfuls of sugar alternatively of one.
Walter Baker & Co.'s Breakfast Cocoa is powdered consequently high-quality that it can be dissolved by way of pouring boiling water upon it. For this rationale it is at times written at the desk. A minimal teaspoonful of the powder is put inside the cup with a teaspoonful of sugar; upon this is poured two−thirds of a cup of boiling water, and milk or product is additional to healthy the patient style. This is Quite hassle-free; however cocoa is not almost consequently optimistic as soon as composed inside of this trend
as any time it is boiled.
For 6 cupfuls of cocoa employ 2 tablespoonfuls of the powder, 2 tablespoonfuls of sugar, fifty percent a pint of boiling water, and a pint and a 50 % of milk. Place the milk upon the stove in just the double−boiler. Place the cocoa and sugar in just a saucepan, and slowly and gradually pour the incredibly hot water on them, stirring
all the year. Spot the saucepan upon the fire and stir until eventually the contents boil. Permit this mix boil for 5 minutes; then increase the boiling milk and provide.
A gill of product is a superb addition to this cocoa.
Scalded milk could be employed within just Room of boiled milk, if chosen. For
flavoring, a handful of grains of salt and fifty percent a teaspoonful of vanilla extract may well be extra.
Battle 50 percent a cupful of butter to a product, and bit by bit battle into it one cupful of sugar. Each time this is mild, battle within fifty percent a cupful of milk, a tiny at a period, and one teaspoonful of vanilla. Overcome the whites of 6 eggs to a rigid froth. Incorporate 50 percent a teaspoonful of baking powder with 2 scant cupfuls of sifted flour. Whisk the flour and whites of eggs alternately into the combination. Comprise a few deep tin plates nicely buttered, and spread two−thirds of the batter inside 2 of them.
Into the becoming batter stir one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted, and spread this batter inside of the 3rd plate. Bake the cakes within just a mild oven for concerning 20 minutes. Place a layer of white
cake upon a significant plate, and spread with white icing. Place the dim cake upon this, and additionally spread with white icing. Upon this put the 3rd cake. Spread with chocolate icing.
TO Create THE ICING. Place into a granite−ware saucepan 2 gills of sugar and one of water, and boil carefully until finally bubbles start off to arrive versus the bottom−−say, with regards to 5 minutes. Choose versus the fire all of a sudden. Do not stir or shake the sugar though it is cooking. Pour the very hot syrup within a skinny movement into the whites of 2 eggs that include been overwhelmed to a rigid froth, conquering the mix all the year. Move forward to fight till the icing is thick. Style with one teaspoonful of vanilla. Hire two−thirds of this as a white icing, and to the getting 3rd include one ounce of melted chocolate. To
soften the chocolate, shave it fantastic and put in just a cup, which is then to be put inside a pan of boiling water.
For 2 sheets of cake, employ the service of 3 ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry
flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.
Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),
upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Pour into 2 very well buttered shallow cake pans. Bake for twenty−5 minutes within a gentle oven. Frost or not, as you which include.
Place one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of butter inside a cup, and fastened this in just a pan of boiling water. Combat to a product fifty percent a cupful of butter and one cupful of sugar. Slowly combat within just fifty percent a cupful of milk. At the moment increase the whites of 6 eggs overwhelmed to a rigid froth, one teaspoonful of vanilla, and a cupful and a 50 % of sifted flour, inside which is merged one teaspoonful of baking powder. Place more than one−3rd of this blend into one more bowl, and stir the melted butter and chocolate into it. Reduce the white−and−brown mix inside spoonfuls into a perfectly buttered deep cake pan, and bake in just a mild oven for concerning forty−5 minutes; or, the cake can be baked within just a sheet and iced with a chocolate or white icing.
Overcome to a product a generous 50 percent cupful of butter, and little by little combat into this one cupful of sugar. Increase one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted; far too 2 unbeaten eggs. Combat vigorously for 5 minutes; then stir within just 50 percent a cupful of milk, and last but not least, one cupful and a 50 percent of flour, with which contains been put together one generous teaspoonful of baking powder. Style with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for 50 % an hour inside of a gentle oven. Whenever awesome, spread with glacé frosting.
GLACÉ FROSTING. Place 50 % a cupful of sugar and 3 tablespoonfuls of water within a tiny saucepan. Whisk higher than the fire right up until the sugar is approximately melted.
Acquire the spoon in opposition to the pan ahead of the sugar very starts to boil, mainly because it would wreck the icing if the syrup ended up stirred the moment it starts off to boil. Right after boiling carefully for 4 minutes, incorporate 50 % a teaspoonful of vanilla extract,
still do not stir; then fastened absent to great. Although the syrup is regarding blood heat, overcome it with a picket spoon right until thick and white. At this time put the saucepan in just an additional with boiling water, and stir until finally the icing is skinny sufficient to pour. Spread instantly upon the cake.
As soon as creating a glacé frosting, dissolve one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate inside of a cup, and put it with the frosting, introducing in addition a tablespoonful of boiling water.
Protect 3 heavy baking pans with paper that includes been perfectly oiled with washed butter. In excess of Individuals dredge powdered sugar. Soften inside of a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate. Independent the whites and yolks of 4 eggs. Include to the yolks a generous 50 % cupful of powdered sugar, and overcome right until gentle and enterprise. Insert the melted chocolate, and fight a handful of minutes extended. Battle the whites of the eggs to a rigid, dry froth.
Evaluate out three−fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour ought to be reduce inside as evenly as probable, and with Really small stirring. Reduce the combination within teaspoonfuls upon the buttered paper. Sprinkle powdered sugar above the cakes, and bake inside of a gradual oven for more than 14 or 15 minutes. The blend can be formed which include woman palms, if favored.
Grate 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and combine with it 2 tablespoonfuls of flour and one−fourth of a teaspoonful each individual of cinnamon, cloves and baking powder. Different 6 eggs. Increase one cupful of powdered sugar to the yolks, and combat till unbelievably mild; then insert the grated yellow rind and the juice of fifty percent a lemon, and fight 5 minutes
for a longer time. At present increase the dry blend, and with a spoon flippantly reduce within the whites, which are initial to be overwhelmed to a rigid froth. Pour the combination into buttered shallow pans, ingesting it around 50 percent an inch thick. Bake inside of a mild oven
for fifty percent an hour. Once the cake is interesting, spread a slender layer of currant jelly around one sheet, and location the other sheet upon this. Ice with vanilla icing; and whenever this hardens, minimize inside squares. It is especially awesome to provide with ice−product.
Employ 2 eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of chilly water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, fifty percent a tumbler of any sort of jelly, and chocolate icing the similar as for éclairs.
Individual the eggs, and overcome the yolks and sugar with each other until finally mild. Overcome the whites until finally light-weight, and then fight them with yolks and sugar and grated chocolate. Subsequent fight inside of the lemon juice and water, and ultimately the flour, in just which the baking powder need to be put together. Overcome for a few minutes, and then pour the batter into 2 pans, and bake in just a gentle oven for regarding 18 minutes. Though finished, spread one sheet of cake with the jelly, and force the other sheet above it; and anytime chilly, reduce into small squares and triangular components. Adhere a picket toothpick into just about every of this sort of areas and
dip each individual one into the scorching icing, later getting rid of the toothpick, of study course.
Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of
the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is
overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets
or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Place the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as
they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−
FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.
FILLING NO. 2.−−Place 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.−−Place within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Whisk till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Place it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Whisk until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and
do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.
Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Already incorporate one
well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.
Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Pour the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.
Crack the white of one high egg into a bowl, and slowly battle into it one cupful of confectioners' sugar. Battle for a few minutes, increase 50 percent a teaspoonful of vanilla extract, and spread thinly upon the cakes.
Deliver a vanilla icing, and incorporate one tablespoonful of chilly water to it. Scrape wonderful one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it within a reduced iron or granite−ware saucepan, with 2 tablespoonfuls of
confectioners' sugar and one tablespoonful of scorching water. Whisk in excess of a sizzling fire right up until gentle and shiny, then insert yet another tablespoonful of warm water. Whisk the dissolved chocolate into the vanilla icing.
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Deliver a paste the very same as for éclairs, help save that rather of one tablespoonful of sugar a few should really be made use of.
As shortly as the paste is cooked, battle inside the melted chocolate. Each time chilly, incorporate the eggs, and overcome right up until mild. Lose this batter upon frivolously buttered pans
in just spherical cakes, consuming more than a dessertspoonful in just every cake. Bake for over 20 minutes in just a reasonably very hot oven. Provide possibly warm or chilly, with whipped product composed the exact as for Filling No. 1 for éclairs. Heap the product within just the middle of a flat dish, and prepare the profiteroles close to it.
For with regards to 2 quarts and a 50 percent of product employ the service of a pint and a fifty percent of milk, a quart of skinny product, 2 cupfuls of sugar, 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 heaping tablespoonfuls of flour.
Place the milk upon to boil within a double−boiler. Place the flour and one cupful of the sugar inside of a bowl; include the eggs, and overcome the combination until eventually light-weight. Whisk this into the boiling milk, and cook for 20 minutes, stirring once in a while.
Scrape the chocolate, and put it within just a minimal saucepan. Incorporate 4
tablespoonfuls of sugar (which should really be taken towards the moment cupful) and 2 tablespoonfuls of very hot water. Whisk around a very hot fire until finally gentle and
shiny. Increase this to the cooking blend.
While the planning contains cooked for 20 minutes, choose it versus the fire and include the remainder of the sugar and the product, which ought to be
slowly and gradually overwhelmed into the incredibly hot blend. Mounted absent to neat, and While chilly, freeze.
Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.
Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about
them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.
Place a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and
the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Place in just a tiny pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Pour the chocolate inside a slender movement into the
product, and stir carefully till nicely combined. Wipe out the chilled mildew, and
transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.
Soak a quarter of a deal of gelatine within one−3rd of a cupful of chilly water for 2 hrs. Whip one pint of product to a froth, and put it in just a bowl, which ought to be put within a pan of ice−water. Place 50 % an ounce of shaved chocolate inside a very little pan with 2 tablespoonfuls of sugar and one of
boiling water, and stir more than the sizzling fire until finally delicate and shiny. Incorporate to this a gill of warm milk and the damp gelatine, and stir right up until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar previously mentioned the product. At this time include the chocolate and gelatine combination, and stir carefully right until it starts to thicken. Line a quart charlotte−mold with girl palms, and the moment the product is as a result thick that it will precisely pour, transform it carefully into the mold.
Desired destination the charlotte within just a chilly issue for an hour or added, and, at serving year, transform out upon a flat dish.
For one huge mildew of product, hire 50 percent a bundle of gelatine, one gill of milk, 2 quarts of whipped product, one gill of sugar, and 2 and a fifty percent ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatine inside of chilly water for 2 hrs. Whip and drain the product, scrape the chocolate, and put the milk upon to boil. Place the chocolate, 2 tablespoonfuls of sugar and one of incredibly hot water inside of a tiny saucepan, and stir upon a sizzling fire right until soft and shiny. Whisk this into the incredibly hot milk. At present include the wet gelatine and the remainder of the sugar. Stress this mix into a basin that will preserve 2 quarts or further more. Spot the basin within a pan of ice−water, and stir right until chilly, the moment it will start to thicken. Out of the blue start to stir within just the whipped product, introducing 50 % the total at to start with. After all the product contains been additional, dip the mildew in just chilly water and change the product into
it. Vacation spot inside the ice−upper body for an hour or even further.
At serving−year dip the mold in just tepid water. Look at that the product will arrive against the aspects of the mold, and change out upon a flat dish. Provide with whipped product.
Soak a box of gelatine in just fifty percent a pint of chilly water for 2 several hours. Place one quart of milk within just the double−boiler, and desired destination upon the fire. Shave 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in just a minimal pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk in excess of a warm fire till comfortable and shiny, and then stir into the incredibly hot milk. Fight the yolks of 5 eggs with 50 % a cupful of sugar. Insert to the gelatine, and stir the mix into the very hot milk. Cook a few minutes for a longer period, stirring all the even though. Upon using in opposition to the fire, include 2 teaspoonfuls of vanilla and 50 % a saltspoonful of salt. Stress, and pour into moulds that incorporate been rinsed in just chilly water. Established absent to harden, and provide with sugar and product.
Place one quart of milk inside the double−boiler, and stage upon the fire. Sprinkle into it one stage tablespoonful of sea−moss farina. Deal with, and cook right until the blend appears to be white, stirring normally. It will choose over 20 minutes. Whilst the milk and farina are cooking, shave 2 ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a minor pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk more than a warm fire until finally soft and shiny, then stir into the cooked combination. Incorporate a saltspoonful of salt and a teaspoonful of vanilla. Tension, and flip into a mold that consists of been rinsed in just chilly water. Mounted the mildew in just a chilly stage, and do not disturb it until finally the blanc−mange is chilly and enterprise. Provide with sugar and product.
Retain the services of one quart of milk, 7 eggs, 50 % a pint of sugar, one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, fifty percent a teaspoonful of salt. Place the
milk upon the fire in just the double−boiler. Shave the chocolate, and put it inside a very low pan with 3 tablespoonfuls of the sugar and one of boiling water.
Whisk in excess of a incredibly hot fire right up until gentle and shiny; then stir into the incredibly hot milk, and acquire the milk versus the fire to awesome.
Place 3 tablespoonfuls of sugar into a charlotte−mildew that will preserve a minor far more than a quart, and Space upon the stove. While the sugar melts and commences to smoke, movement the mold spherical and spherical, to coat it with the burnt sugar, then location upon the desk. Combat jointly the remainder of the sugar, the eggs, and the salt. Include the chilly milk and chocolate to the combination, and right after straining into the charlotte−mold, location in just a deep pan, with adequate tepid water to appear just about to the supreme of the mold. Bake within a gentle oven right up until company in just the centre. Look at the product as a result of jogging a knife all through the centre. If company and comfortable, it is carried out. It will consider 40 or forty−5 minutes to cook. Each time icy−chilly, transform upon a flat dish. Provide with whipped product that contains been flavored with sugar and vanilla.
For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.
Place the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Whisk this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.
Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Pour the combination into the cups, which position in just a deep pan. Pour into the pan adequate tepid water to occur approximately to the supreme of the cups. Bake within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.
Fifty percent a pint of milk, 2 ounces of Walter Baker & Co.'s Chocolate, a few tablespoonfuls of sugar, one rounding tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs.
Place the milk within the double−boiler, and level upon the fire. Battle the butter to a gentle product, and combat the flour into it. Slowly and gradually pour the incredibly hot milk upon this, stirring all the period. Return to the fire and cook for 6 minutes. Place the shaved chocolate, sugar, and 2 tablespoonfuls of water inside of a reduced pan earlier mentioned a warm fire, and stir till delicate and shiny. Whisk this into the mix in just the double−boiler. Just take against the fire and insert the yolks of the eggs, properly crushed; then fastened absent to awesome. After great incorporate the whites of the eggs, overwhelmed to a rigid froth. Pour the batter into a well−buttered earthen dish that will continue to keep more than a quart, and cook in just a gentle oven for twenty−2 minutes. Provide automatically with vanilla product sauce.
E-book one gill of milk against a quart, and put the remainder upon the fire within a double−boiler. Mixture a few tablespoonfuls of cornstarch with the chilly milk. Fight 2 eggs with 50 % a cupful of powdered sugar and fifty percent a teaspoonful of salt. Incorporate this to the cornstarch and milk, and stir into the boiling milk, overcoming nicely for a instant. Shave wonderful 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a very low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk earlier mentioned a very hot fire right until tender and shiny; then combat into the incredibly hot pudding. Cook the pudding inside all 10 minutes, counting against the year the eggs and cornstarch are excess. Provide chilly with powdered sugar and product. This pudding can be poured although scorching into small cups which comprise been rinsed within chilly water. At serving period switch out upon a flat dish, developing a circle, and fill the centre of the dish with whipped product flavored with sugar and vanilla.
The eggs could be omitted, inside which scenario employ the service of one far more tablespoonful of cornstarch.
Unique variation: V1369","url":"https://recipe.bluelayer.org/recipe/10328/chocolate-vienna-design"},{"id":"10145","title":"BANANA BERRY SMOOTHIE","ingredients":"2 bananas
1/2 cup blueberries
1 cup undeniable yogurt","directions":"Peel bananas, cut and issue upon a cookie sheet. Put in just freezer and freeze right until sturdy. Remove versus freezer and desired destination inside of blender. Cut berries and incorporate to blender. Pour within yogurt. Blend till tender. Pour into glass and provide.
BANANA-BERRY Ability SMOOTHIE
1/4 cup orange juice
1/2 cup simple, lower-weight yogurt
1/2 low, peeled ripe banana
1/4 cup stemmed, sliced strawberries honey to style
1 1/2 tablespoons vanilla soy protein powder
Area all the substances inside of a blender. Combination upon superior rate till tender.
BANANA CINNAMON SMOOTHIE Within just a blender merge:
1/4 c simple yogurt (I seriously employ vanilla for mine still it would count upon what else you're introducing)
1/4 c skim milk
1/2 banana
A splash of vanilla
A sprint of cinnamon
4 ice cubes
Incorporate to preferred regularity. Alternative what ever fruit is within just period or even seek the services of nearly anything which includes canned peaches. I
constantly double the recipe over however this is what I keep in mind the first sizes to be.
BANANA Espresso SMOOTHIE
2 reduced bananas, peeled, reduce up, and frozen
1 1/2 cups skim milk
1 8-oz. container minimal-weight espresso yogurt
1/4 tsp. flooring cinnamon
Sprint floor nutmeg
Inside a blender container blend frozen bananas, milk, yogurt, cinnamon, and nutmeg. Protect and combination until delicate. To provide, pour into eyeglasses. If favored, Top with contemporary bananas and mint.
Unique variation: V1186","url":"https://recipe.bluelayer.org/recipe/10145/banana-berry-smoothie"},{"id":"10130","title":"BANANARAMA","ingredients":"Superior than breakfast cereal and you can consume it with your eyes shut.
10 ounces full milk
1 tablespoon honey
1 tablespoon hefty product
1 banana
3 ounces ice","directions":"1. Pour complete milk, honey, hefty product, banana, and ice into a blender.
2. Blend right up until gentle.
3. Pour into a significant glass.
552 1000 Perfect BARTENDER’S RECIPES
Index 553
INDEX OF LIQUORS
A
absinthe 81, 113, 364, 373, 388, 413, 416, 429, 432, 433, 465 adovokaat 7
amaretto 7, 55, 72, 159, 162, 230, 237, 245, 258, 261, 263, 266, 268, 270,
274, 301, 328, 329, 337, 346, 349, 356, 357, 359, 367, 374, 375, 379,
380, 384, 388, 479, 480, 483
anisette 46, 55, 86, 87, 141, 232, 241, 253, 260, 267, 277, 312, 360, 388,
389, 413, 484
apple juice 33, 160, 163, 505, 506, 540, 546 apricot liqueur 95, 197, 253, 436, 486, 493 aquavit 7, 44, 69
B
banana liqueur 128, 185, 234, 235, 251, 267, 270, 302, 303, 306, 308,
314, 341, 486 beef bouillon 69, 409
Benedictine 92, 121, 153, 224, 257, 260, 262, 264, 276, 390, 397, 413,
432, 474
bitters 41, 63, 66, 78, 79, 81, 84, 86, 91, 92, 94, 96, 110, 113, 117, 122, 124,
128, 130, 132, 136, 141, 143-145, 147-149, 154, 155, 159, 169, 176,
177, 180, 181, 183, 185, 186, 189, 191, 195-199, 205, 206, 208, 218,
220, 286, 287, 296, 302, 316, 326, 329, 331, 332, 363, 388-391, 393,
396, 397, 402-405, 407, 408, 410, 411, 414, 422, 424, 432, 433, 438,
448, 450, 460, 464-466, 469, 471, 472, 476, 484, 488, 489, 493, 499,
501, 504, 505, 533 blackberry liqueur 130, 236
bourbon 22, 29, 40, 61, 75, 81, 95, 97, 118, 126, 167, 221, 248, 306, 395,
403, 407, 418, 424, 432, 445, 479
brandy 3, 7-12, 16, 23, 30, 37, 39, 46, 48, 51, 52, 54, 63, 76, 85, 88, 90, 99,
100, 101, 105-107, 111, 114, 116, 118, 120, 121, 127, 129-131, 138,
139, 143, 145, 148-153, 162, 165, 166, 168, 170, 171, 188, 204, 221,
227-229, 237, 238, 241-243, 246, 248, 251, 252, 256, 257, 259-262,
265, 269, 271, 275, 277, 283, 285, 287, 290, 293, 300, 302, 303, 305,
321-323, 327, 333, 342, 346, 360, 374, 381, 384, 388, 390, 392, 394,
398, 401, 403, 408, 410-412, 414, 415, 420, 422, 425, 427, 429, 430,
431, 433, 435, 437, 450, 452, 457, 462, 470, 473, 474-476, 480, 493 apple 120, 121, 188, 390, 411, 473
apricot 23, 30, 37, 39, 85, 90, 116, 121, 130, 162, 168, 204, 221, 251,
271, 275, 285, 300, 305, 321, 323, 333, 346, 392, 394, 398, 408,
425, 427, 429, 431, 488
blackberry 48, 130, 322, 360, 374, 381
cherry 101, 149, 237, 285, 346, 384, 414, 420, 495 espresso 256, 342
C
Campari 88, 115, 166, 169, 222, 392, 410
Chambord 127, 161, 211, 338, 340, 344, 356, 362, 380
champagne 27, 28, 33, 34, 35, 48, 49, 50, 51, 53, 54, 55, 59, 62, 68, 124-
130, 132-171, 203, 205, 417, 440, 444, 456, 457, 474, 477
Chartreuse 137, 188, 252, 275, 390, 412, 417, 464, 466, 467, 468, 474, 488 cherry liqueur 58, 138, 171, 309, 424, 478
chocolate liqueur 215, 384, 478 chocolate mint liqueur 24, 234
club soda 25, 26, 30, 32, 35-39, 52, 54, 57, 58, 60, 65, 73, 74, 84, 89, 90,
93, 98, 99, 101, 105, 111, 115, 118, 127, 261, 284, 286, 292, 297, 311,
317, 326, 327, 332, 333, 391, 395, 406, 433, 440, 460, 469, 471, 473,
477, 484, 485, 492, 494, 498, 499, 501, 507, 512, 513, 516, 517, 519,
521, 527, 528, 531, 532, 533, 538, 539, 540, 546
espresso 56, 234, 235, 250, 264, 265, 269, 310, 437, 481, 482, 523, 545 espresso liqueur 56, 75, 80, 232, 233, 235, 238, 239, 240, 241, 244, 245, 250,
253, 257, 260, 266, 272, 293, 306, 309, 336, 338, 341, 342, 346, 356,
357, 358, 359, 360, 367, 373, 385, 458, 466, 481, 487
cognac 23, 26, 42, 50, 51, 87, 130, 134, 135, 137, 145, 146, 157, 159, 201,
252, 254, 417, 449
Cointreau 40, 49, 67, 87, 111, 133, 150, 152, 158, 166, 178, 203, 214, 217,
308, 334, 389, 392, 393, 403, 437, 484, 486 cola 93, 289, 358, 367, 371, 458, 506, 544, 548
cranberry juice 25, 29, 30, 45, 60, 61, 64, 108, 124, 184, 202, 203, 210,
217, 223, 301, 319, 321, 328, 339, 348, 364, 365, 375, 382, 440, 445,
485, 498, 500, 506, 507, 509, 515, 520, 536, 537, 538, 542 crème de banana 229, 231, 245, 263, 309, 355, 380
crème de cacao 22, 42, 47, 89, 151, 176, 206, 214, 225, 229, 230, 231,
233, 237, 238, 240, 241, 242, 243, 244, 245, 247-250, 252, 254, 256-
259, 261, 262, 268-275, 290, 291, 308, 349, 367, 373, 379, 380, 388,
404, 419, 429, 433, 446, 447, 451, 456, 467, 481, 482, 495 crème de cassis 116, 157, 400
crème de menthe 86, 88, 105, 139, 162, 183, 189, 215, 231, 233, 239, 240,
241, 246, 247, 254, 259, 269, 288, 290, 291, 296, 336, 337, 350, 376,
391, 395, 403, 412, 417, 425, 441, 442, 446, 456, 466-474, 478, 482, 490 crème de noyaux 34, 133, 151, 240, 251, 252, 271, 382, 390
crème de yvette 243, 413, 435, 447, 477, 478
curacao 46, 91, 95, 99, 137, 145, 146, 148, 192, 253, 266, 268, 273, 277,
287, 402, 406, 412, 425, 432, 433, 463, 465, 470
blue 49, 64, 139, 159, 160, 167, 205, 207, 228, 262, 270, 275, 281, 292,
295, 315, 319, 352, 356, 361, 368, 376, 382, 457, 464, 474-476,
491, 492, 511 green 487
orange 46, 50, 117, 119, 150, 153, 155, 170, 206, 318, 397, 398, 403,
D
Dubonnet 69, 94, 100, 117, 122, 165, 176, 405, 415, 419, 420, 425, 481
F
Fernet Branca 70, 479
Frangelico 235, 244, 256, 265, 269, 339, 344, 345, 350, 351, 358, 359
G
Galliano 77, 136, 228, 230, 248, 249, 255, 296, 305, 377, 410
gin 30-32, 36, 38, 39, 45-48, 51, 55-58, 73, 77-79, 81-83, 85, 87-91, 93, 94,
554 1000 Ideal BARTENDER’S RECIPES
Index 555
95, 99-102, 109-114, 116, 117, 119-122, 133, 141, 142, 147, 149, 156,
162, 164, 174, 176-185, 187-199, 202, 204, 208, 209, 211-213, 217-
219, 221, 222, 224, 235, 249, 276, 284, 288, 291-293, 307, 308, 323,
325, 327, 330-333, 346, 363, 384, 390-394, 396-398, 404, 405, 407-
410, 412, 414-416, 419-422, 425-428, 431, 432, 434-438, 442, 447,
454, 457, 464, 468, 469, 471, 474, 477, 479, 480, 482, 485, 492-496 ginger ale 35, 36, 56-58, 64, 69, 118, 122, 400, 423, 489, 499, 500, 504,
505, 509, 510, 512, 514, 520, 523, 534
Grand Marnier 109, 136, 166, 184, 187, 201, 223, 232, 235, 269, 316, 338,
350, 366, 370, 389, 407, 481 grape juice 510, 524, 532
grapefruit juice 55, 72, 101, 187, 196, 209, 220, 299, 306, 324, 399, 400,
410, 459, 498, 507, 516, 526, 540, 541, 542, 545
grenadine 4, 10, 25, 30, 31, 34, 35, 45, 67, 78, 90, 91, 95-97, 104-106, 113,
116, 120, 147, 156, 157, 165, 171, 197, 208, 243, 271, 282, 286, 288, 298,
299, 307, 312, 316, 317, 320, 322, 323, 324, 325, 328, 329, 332, 333, 343,
362, 368, 372, 373, 375, 376, 377, 384, 392, 394, 395, 396, 401, 402, 404,
410, 412, 416, 417, 420, 422, 423, 426, 428, 432, 434,-436, 447, 451, 461,
463, 468, 475, 476, 478, 485, 487, 489, 492, 501, 503-508, 512, 516, 518-
522, 525, 526-528, 530, 532, 534, 535, 537, 542-544, 548, 555, 562
I
Irish product liqueur 229, 235, 246, 265, 269, 309, 336, 338, 340, 341, 343,
346, 348-351, 355, 356-359, 362, 367, 369, 372, 373, 377, 383, 385,
466, 467, 481
L
lemon juice 20, 22, 24, 25, 28, 30, 32, 36, 37, 38, 40, 43, 44, 46, 48, 49,
50, 52, 53, 57, 61, 63, 67, 68, 73, 85, 86, 90, 94, 101, 105, 109, 111,
116, 125, 126, 136, 140, 149, 150, 152, 153, 156, 159, 162, 165, 168,
196, 197, 208, 210, 228, 240, 241, 253-255, 261, 267, 284, 287, 289,
292-294, 296, 298, 304, 305, 313, 317, 326, 327, 329, 332, 333, 363,
390-394, 396, 397, 403, 406-410, 420, 422, 426-428, 430, 443, 445,
457, 473, 477, 487, 490, 493, 494, 500, 501, 504, 509, 514, 516, 519,
522, 527, 528, 531, 532, 538-540
Lillet blonde 174, 198, 390
lime juice 25, 30, 31, 32, 37, 39, 47, 58, 69, 77, 81, 92, 98, 99, 106, 112,
116, 122, 133, 135, 139, 141, 148, 155, 187, 189, 195, 197, 201, 202,
203, 210, 223, 280, 282, 283, 296, 298, 302, 303, 304, 305, 306, 307,
309, 313, 314, 315, 317, 323, 325, 333, 334, 338, 342, 343, 353, 356,
361, 393, 395, 398, 399, 400, 403, 405, 408, 416, 460, 463, 486, 501,
502, 505, 510, 518, 523, 529, 532, 535, 536, 541, 548
M
maraschino liqueur 26, 39, 43, 50, 54, 66, 68, 94, 96, 97, 109, 111, 113,
119, 122, 153, 180, 181, 200, 205, 207, 212, 288, 298, 394, 399, 412,
424, 426, 465
melon liqueur 155, 217, 339, 343, 345, 347, 353, 355, 361, 368, 369, 370,
382, 383, 385, 451, 454, 464
milk 22, 39, 46, 75, 229, 238, 244, 248, 281, 283, 287, 368, 430, 452, 453,
476, 480, 524, 525, 526, 528, 536, 544, 552
O
orange juice 27, 28, 33, 35, 36, 39, 40, 45, 47, 48, 50, 55, 56, 58, 60, 63,
66, 67, 68, 77, 87, 100, 105, 107, 109, 110, 117, 119, 122, 126, 128,
130, 133-135, 149, 156, 157, 165, 166, 182, 208, 228, 230, 232, 251,
267, 274, 284, 287, 293, 296, 301, 303, 305, 311, 316, 319, 320, 322,
325, 327-329, 334, 337, 351, 363, 364, 366, 370, 378, 381, 382, 392,
393, 405, 407, 408, 416, 420, 426, 436, 440, 455, 464, 477, 479, 481,
486, 490, 499, 500-504, 507, 509, 511, 512, 515, 518-522, 526, 527,
528, 530, 533-535, 537, 540, 542-546
P
pastis 43, 58, 120, 415, 422, 425, 484
Pernod 42, 43, 57, 95, 100, 146, 176, 177, 186, 190, 232, 306, 378, 404,
438, 447, 459, 484, 490, 492, 551
pineapple juice 24, 29, 31, 36, 53, 61, 65, 66, 70, 97, 109, 145, 162, 168,
175, 195, 203, 207, 235, 262, 281, 282, 284, 288, 291, 293-296, 298-
302, 305, 310, 311, 314, 318, 320, 326, 328-331, 333, 341, 346, 351,
355, 361, 363, 365, 368, 376, 379, 381, 382, 385, 398, 408, 430, 455,
476, 479, 485, 488, 498, 500, 502, 504, 507, 508, 511, 513, 514, 518,
522, 526, 528, 530, 534, 538, 544, 547
R
raspberry liqueur 158, 198, 236, 246
rum 36, 37, 42, 83, 84, 86, 93, 96, 97, 98, 102, 106, 112, 113, 115, 116, 122,
128, 139, 148, 164, 168, 170, 195, 251, 254, 255, 262, 267, 268, 272, 280,
281, 283, 285-289, 293, 294, 296-318, 320, 321, 323, 324, 326-330, 333,
334, 346, 350, 351, 353, 375, 378, 383, 385, 392, 395, 399, 403, 409, 417,
418, 423, 426, 428, 430, 431, 434, 452, 453, 463, 475, 476, 488, 489, 491
S
sambuca 185, 233, 263, 274, 340, 352, 362, 401, 442, 490 schnapps 27
apple 446 blueberry 372 butterscotch 340, 358 cinnamon 454
peach 27, 64, 107, 124, 126, 135, 140, 236, 263, 319, 339, 340, 348,
352, 359, 365, 371, 375, 376, 378, 382, 385, 444, 492 peppermint 215, 244, 261, 264, 336, 354, 367, 377, 441, 450, 451, 454 raspberry 10, 138, 158, 198, 203, 210, 236, 246, 366, 372, 483, 556,
557, 564
scotch 72, 79, 102, 141, 178, 190, 194, 211, 308, 404, 406, 433 scotch whiskey 377
sherry 27, 47, 50, 85, 192, 236, 239, 276, 293, 424, 440, 443, 483 sloe gin 98, 199, 337, 345, 370, 378, 408, 479, 486
bitter incorporate 80, 83, 90, 92, 93, 98, 106, 164, 166, 171, 280, 281, 287, 313,
316, 320, 347, 366, 369, 374, 375, 376, 383, 384, 499, 502, 503, 505,
507, 508, 533, 543, 545, 547
Southern Ease and comfort 108, 154, 255, 263, 267, 337, 341, 355, 370, 374, 375,
382, 383, 444, 479, 486
strawberry liqueur 129, 158, 186, 191, 351, 490
556 1000 Least difficult BARTENDER’S RECIPES
Index 557
T
Tabasco sauce 20, 24, 27, 32, 44, 68, 315, 347, 374, 378, 409, 462, 510,
518, 525
tequila 31, 92, 102, 105, 161, 164, 184, 268, 272, 275, 301, 307, 313, 314,
315, 319, 322, 344, 348, 349, 362, 366, 372-374, 377, 400, 447, 458-
462, 463, 476
Tia Maria 164, 310
tomato juice 20, 22, 31, 32, 37, 44, 68, 69, 347, 416, 509, 510, 541
triple sec 26, 28, 54, 68, 76, 87, 92, 96, 106, 120, 127, 170, 171, 182, 189,
199, 202, 204, 210, 220, 221, 222, 223, 228, 233, 236, 243, 270, 301,
302, 307, 309, 313, 317, 320, 323, 342, 343, 350, 361, 365, 366, 369,
375, 378, 379, 389, 393, 405, 424, 431, 441, 460, 479, 486, 496
V
vanilla liqueur 273
vermouth 4, 9, 13, 35, 76, 79, 83, 84, 88, 90, 91, 105, 107, 110, 113-115,
117, 119, 120, 132, 160, 174, 175, 177-200, 202, 204, 205, 208, 209,
212, 216, 218, 219, 221, 222, 224, 303, 323, 330, 331, 392, 396, 398,
402, 404, 405, 407, 410, 411, 413, 414, 417, 421, 424, 425, 427, 428,
431, 432, 434, 436, 438, 450, 454, 460, 461, 463, 464, 470, 472, 473,
479, 480, 481, 486, 488, 493, 496, 557
vodka 3, 14, 15, 20, 21, 22, 24, 25, 28, 29, 30, 32, 34, 35, 40, 45, 56, 60, 62,
66-69, 72, 74, 75, 77, 80, 82, 87, 94, 98, 99, 101, 102, 103, 116, 124,
126, 134, 140, 155, 163, 164, 167, 168, 174, 175, 179, 180-183, 185,
186, 198, 200, 201, 203, 205-207, 209-217, 219-221, 223, 225, 231,
244, 250, 253, 256, 258, 259, 266, 270, 273, 282, 287, 295, 301, 306,
311, 313, 316, 318, 319, 337-345, 347, 348, 350-357, 359, 360, 361,
364, 365, 367, 368, 370, 371, 372, 377, 380, 381, 382, 385, 402, 437,
449, 450, 451, 456, 457, 461, 464, 476, 478, 486, 487, 489, 491, 495 citrus 25, 34, 216, 376, 383, 491
cranberry 371 lemon 202, 440 raspberry 210, 371
vanilla 176, 206, 220, 221, 295, 379, 446
W
water 43, 55, 59, 62, 64, 75, 78, 82, 147, 163, 216, 218, 219, 315, 360, 388,
418, 431, 455, 458, 471, 509, 524, 527, 535, 536
whiskey 57, 73, 76, 78, 80, 85, 92, 103, 104, 120, 132, 143, 175, 240, 247,
248, 283, 284, 288, 331, 353, 368, 389, 396, 400, 401, 402, 416, 423,
427, 438, 465, 466, 467, 468, 470, 471, 472, 473, 481, 482 white port 397, 434, 437, 476
wine 26, 36, 39, 51, 52, 65, 66, 130, 131, 146, 147, 325, 445, 448, 449, 455,
474, 507
Worcestershire sauce 20, 22, 31, 32, 37, 44, 347, 374, 416, 510, 525, 541,
INDEX OF RECIPE NAMES
1915 412
78 Camaro 168
90210 Iced Tea 164
A
A Working day at the Beach front 329
A Favourable Night time Kiss 169
A Minor Dinghy 328
A.S. Macpherson 499
Abbey Cocktail 79
Absinthe Cocktail 388
Absinthe Frappe 42
Absinthe Suissesse 551
Acapulco 307
Adrienne’s Aspiration 261
Affair 60
At the time 8 336
Just after 5 336
Afterburner 220
Afterglow 518
Airmail 148
Alabama 99
Alabama Slammer 337
Alexander 89
Algonquin 175
Alien Secretion 385
All-White Frappe 241
Almond Happiness 261
Aloha Bubbly 65
Amaretto Alexander 388
Ambassador’s Early morning Elevate 42
Ambrosia 170
American Natural beauty 105
American Flag 475
American Glory Highball 477
Americana 143
Americano 115
Amorous Duo 483
Angel’s Pleasure 243
Angel’s Kiss 243
Angel’s Suggestion 242
Angel’s Wing 242
Antifreeze 337
Apple Strudel 163
Apricot Product Spritz 39
Apricot Fizz 37
Aqua Tidal Wave 382
Manifest My Take pleasure in 139
Astoria 396
Astronaut 313
Atheist’s Ideal 168
Aunt Jemima 262
Aussie Seashore Blond 334
Aussie Eye-Opener for 2 551
Aviation 394
Azalea Cocktail 31
B
B & B 260
B-53 338
Baby Aspirin 366
Baby Ruth 339
Baby Titty 413
Bacardi Cocktail 106
Baccio Punch 55
Bahama Mama 293
Bambino Bellini 514
Banana Apricot Frappe 251
Banana Banshee 245
Banana Boat 314
Banana Mama 314
Banana Mango 303
Banana Rum Frappe 251
Banana Slip 229
Banana Crack 380
Bananarama 552
Banff 389
Financial institution Holiday 248
Banshee Pride 529
Barbary Coastline Cocktail 308
Barbie Shot 364
Barbotage of Champagne 149
Barracuda Chunk 282
Batman 519
Bay Breeze 29
Beach front Blanket Bingo 498
Beachcomber 320
Beam Me Up Scotty 341
Bee Stung Lips 312
Bee’s Kiss 399
Bellini 125
Bellini Punch 125
Bermuda Rose 95
Berry Content 524
Betsy Ross 476
Concerning the Sheets 106
Substantial Blue Sky 262
Massive Trousers 520
Fowl of Paradise 268
Fowl of Paradise Fizz 48
Bishop 96
Bitters Highball 499
Black and White Martini 176
Black Devil 84
Black Lace 263
Black Leather-based Whip 366
Black Magic 487
Black Monk 264
Black Russian 80
Black Turncoat 458
Black Velvet 144
Black Widow 490
Black Witch 488
Black-Eyed Susan 269
Blackberry Lemon Fusion 517
Blackberry Tender Consume 539
Blanche 389
Blarney Stone Cocktail 465
Blizzard 445
Bloodhound 191
Bloody Bull 22
Bloody Caesar 347
Bloody Maria 31
Bloody Mary 20
Bloody Mary Combine 44
Blow Activity 342
Blue Angel 228
Blue Carnation 270
Blue Devil 292
558 1000 Least complicated BARTENDER’S RECIPES
Index 559
Blue Diablo 319
Blue Restore 64
Blue Hawaii 281
Blue Lagoon 207
Blue Martini 205
Blue Polar Undergo 367
Bordeaux Sour 164
Bounty Martini 220
Brandied Switch 23
Brandy Alexander 238
Brandy Milk Punch 430
Brass Monkey 311
Breakfast Cocktail 45
Breakfast Eggnog 46
Breakfast Martini 49
Bronx 83
Bronx Silver 110
Brown Derby Cocktail 400
Brunch Punch 37
Bubbletart 536
Bulldog Highball 56
Bunny Mom 67
Buttery Nipple 340
C
Cabaret Martini 176
Cablegram 423
Cadiz 236
Caesar Jr. 525
Café Alpine 264
Café Mocha 545
Café Royale 265
Café Theatre 269
Caipirinha 83
Quiet Voyage 255
Calypso 310
Sweet Bar 345
Cape Cod 30
Cappuccino Cocktail 256
Capri 231
Cara Sposa 266
Cardinal Punchless 500
Caribbean Champagne 128
Caribbean Fling 530
Caribbean Connection 328
Carlota 540
Caroling Wine 455
Carroll Cocktail 107
CasaBlanca 309
On line casino Cocktail 94
Cat’s Eye 488
Middle Courtroom 531
Cham Cham 161
Chambord Royale Spritzer 127
Champagne Blues 49
Champagne Buck 149
Champagne Cobbler 150
Champagne Convenience 154
Champagne Cooler 150
Champagne Cornucopia 124
Champagne Cup 127
Champagne du Marco 50
Champagne Transform 51
Champagne Fraise 129
Champagne Greenbaum 155
Champagne Island 155
Champagne Lemon Granita 34
Champagne Manhattan 132
Champagne Napoleon 156
Champagne Normande 132
Champagne Noyaux 133
Champagne Nut Cocktail 151
Champagne Outdated-Formed 136
Champagne Punch 54
Champagne Punch with Kirsch 50
Champagne Sherbet Punch 53
Champagne Sidecar 152
Champagne Bitter 152
Champagne Sugarpop 159
Champs-Elysees 158
Chapala 543
Charleston 119
Charlie Chaplin 408
Charlie Rose 435
Chartreuse Champagne 137
Chartreuse Cognac Frappe 252
Cherry Ale 523
Cherry Champagne 138
Chi Chi 282
Chicago 145
Cold Irishman 466
Chinese Cocktail 96
Chiquita Cocktail 308
Chocolate Espresso Kiss 481
Chocolate Martini 225
Chocolate Orange Lose for 2 214
Chocolate Orange Frappe 230
Xmas Cheer 446
Xmas Martini 454
Xmas Wonderland 446
Chrysanthemum Cocktail 413
Cinderella 528
Citronella Cooler 25
Citrus Collins 527
Clamdigger 32
Standard Champagne Cocktail 124
Common Cocktail 111
Regular Margarita 92
Climax 270
Clover Club 91
Clover Leaf Cocktail 468
Cobbler’s Cooler 316
Cocaine Shooter 367
Cocktail Assault 460
Coco Loco 307
Coconut Cannon Ball 287
Coconut Grove 421
Coconut Paw Paw 529
Cocotini 317
Espresso Alexander 241
Espresso Cooler 56, 250
Espresso Change 23
Espresso Grand Marnier 232
Espresso Grasshopper 239
Colony Club Martini 177
Conch Shell 304
Concorde 145
Continental 395
Great Yule Martini 450
Coronation 424
Coronation ‘37 409
Corpse Reviver 165
Cosmopolitan 202
Nation Club Cooler 35
Cowboy Martini 202
Product Punch 254
Creamsicle 537
Creamy Driver 66
Crème de Cacao Nightcap 229
Creole 409
Creole Martini 212
Cricket 259
Crow’s Nest 537
Crystal Blue Persuasion 295
Cuba Libre 93
Cucumber Champagne 153
Cupid’s Cocktail 483
Cupid’s Kiss 271
D
Daiquiri 112
Daisy 105
Dean Martini 183
Dying within the Afternoon 146
Deep Sea Martini 177
Delmonico 114
Demon Ownership 491
Dempsey Cocktail 120
Desert Cooler 108
Devil’s Tail 116
Devil’s Torch 402
Diamond Fizz 142
Diana 246
Diplomat 200
Soiled Mom 260
Dixie Whiskey 403
Dixie’s Rainbow Cooler 522
Douglas Fairbanks 398
Down East Pleasure 500
Dry Grape Vine 532
Dublin Cocktail 468
Dubonnet Cocktail 94
Dubonnet Fizz 165
Duke 68
Dulcet 253
Dusty Martini 178
Dutch Espresso 234
Dutch Martini 193
Dutch Velvet 234
E
E.T. 343
East India Cocktail 302
Easter Bunny 495
Egg Product 536
Egg Custard Martini 221
Eggnog Caribbean Design 453
Eggnog for 2 452
El Diablo 400
El Magnifico 273
El Presidente 463
Embassy Cocktail 403
Emerald Isle Cocktail 469
Emerald Isle Cooler 473
English Afternoon 522
Eskimo Kiss 384
Ethel Duffy 425
Euro-Cosmo 217
Eve 146
Everglades Exceptional 272
Everybody’s Irish Cocktail 467
F
Fairy Belle Cocktail 436
Fallen Angel 391
Extravagant Restore 62
Fare Thee Effectively Martini 178
FDR’s Martini 179
Competition 271
5th Road 429
50-50 Vodka Martini 179
Fiji Blackout 283
Fino Martini 192
Fireworks 476
5 Alive 512
Flamingo Cocktail 323
Flirtini 203
Florida 410, 540
Floridita 399
Traveling Dutchman 192
Traveling Grasshopper 231
Fog Cutter 293
Fontana 166
Cunning Female 230
Fraise Fizz 38
Frankenjack Cocktail 431
Frankenstein Cocktail 486
French 75 142
French 90 166
French Desire 246
French Raise 147
French Pirate 170
French Riviera 85
French Wench 69
Frenchman’s Folly 218
Frisco Bitter 395
Frobisher 147
Frostbite 275
Frosty Bitter 40
Frozen Banana Daiquiri 302
Frozen Bikini 126
Frozen Daiquiri 280
Frozen Margarita 313
Frozen Mint Julep 61
Fruity Pebble 368
Funky Monkey 385
Fuzzy Navel 107
Fuzzy Screw Shot 365
G
Galactic Ale 356
Garza’s Nightcap 238
Gauguin 304
Geisha recipe 368
Gibson 77
Gigolo Cocktail 421
Gilroy 414
Gimlet 81
Gimlet Limetini 216
Gin & It 414
Gin and Lime 100
Gin and Sin 208
Gin and Tonic 82
Gin Fizz 90
Gin Rickey 89
Ginger Fizz 57
Ginger Honey Consume 531
Ginger Rogers 427
Girlie Martini 205
Glogg 449
Gluhwein 448
Goddess of Take pleasure in Cocktail 484
Godfather 72
560 1000 Least difficult BARTENDER’S RECIPES
Index 561
Godmother 266
Golden Cadillac 249
Golden Desire 228
Golden Eye 369
Golden Fizz 93
Golden Gate Cocktail 415
Golden Slipper 275
Golfing Martini 185
Positive and Lots 260
Favourable Early morning Fizz 46
Gordon Cocktail 85
Gorilla Milk 309
Grand Royale Fizz 39
Grapefruit Blast 545
Grasshopper 254
Gravel Gertie 68
Best Caesar’s Martini 180
Green Demon 353
Green Fire 474
Green Fizz 469
Green Ghost 492
Green House Cocktail 470
Green Swizzle 471
Green Voodoo 369
Grenadine Rickey 501
Greyhound 72
Gulf Movement 139
Gypsy 219
H
Hanky Panky Cocktail 479
Fortunately At any time Following 64
Harlem Cocktail 109
Harvard 410
Harvey Wallbanger 77
Havana 430
Havana Cocktail 294
Hawaiian Caress 288
Hawaiian Eye 306
Hawaiian Piña 511
Hawaiian Punch 341
Hawaiian Torch 284
Hawaiian Volcano 370
Headless Horseman 489
Hellfire Club Martini 200
Hesitation Cocktail 427
Howdy Ho Cocktail 397
Substantial Roller 221
Holiday Cheer 456
Honey Bee 86
HoneyDewMe 370
Honeymoon Cocktail 397
Honolulu Cocktail 408
Honolulu Shooter 363
Very hot and Soiled Martini 181
Very hot Buttered Rum 431
Sizzling Gold 55
Incredibly hot Kiss 482
Scorching Nutty Irishman 265
Incredibly hot Springs Cocktail 66
Sizzling Toddy 418
Hula Hula 284
Hula Milkmaid 283
Huntress Cocktail 424
Hurricane 296
I
I’ll Wrong Manhattan 501
Ice Palace 305
Iceball 442
Iceberg 189
Iced Danish Mary 44
Icy Blush 513
Imperial Fizz 126
Imperial Martini 180
Incantations 487
Gross sales Tax 464
Indulgence 379
Harmless Interest 538
World wide Cocktail 87
World Accident 359
Irish Angel 247
Irish Espresso 247
Irish Aspiration 467
Irish Frost 357
Irish Nightcap 248
Isle of the Lucky Coconut 305
Italian Pleasure 274
J
Jack Rabbit 496
Jack Rose 394
Jamaica Shine 325
Jasmine 222
Jean Harlow Cocktail 428
Jelly Bean 360
John Collins 73
Johnny Appleseed 546
Johnny Weismuller 428
Jolly Rancher 339
Journalist 189
Jupiter Cocktail 436
K
Kalashnikov Shot 364
Kamikaze 342
Kentucky Cocktail 97
King Alphonse 257
King Cole 103
King’s Peg 134
Kinky 371
Kir Imperial 158
Kir Royale 157
Kiss in just the Dim 480
Kiss Me Straightforward 484
Knickerbocker 222
Kon-Tiki 544
Kremlin Cocktail 258
L
La Tuna 460
Lake Breeze 61
Closing Consideration Cocktail 151
Lava Circulation 318, 538
Lava Lamp Martini 198
Le Petit Fizz 167 jump 12 months 187
Depart It To Me 90
Lei of the Hour 290
Lemon Eliminate 344
Lemon Get rid of Martini 216
Lemon Fin 519
Lemonhead 163
Leprechaun 471
Leprechaun Libation 472
Independence Cocktail 475
Small Green Fairy 474
Tiny Pinkie 543
Small Crimson Teddy 380
London Fog 86
London Martini 181
London Unique 144
Very long Island Iced Tea 102
Lengthy Kiss Goodnight Martini 206
Los Angeles Cocktail 407
Lotus Club Cocktail 438
Take pleasure in Potion #13 513
Lover’s Pride Cocktail 482
Lover’s Kiss 237
Loving Cup 417
Small Tide Martini 182
Luxurious Cocktail 143
M
Insane Bull 69
Insane Hatter 371
Insane Scientist 372
Madeira Mint Turn 24
Madras 45
Mai Tai 280
Mai Tai Mocktail 515
Maiden’s Prayer Cocktail 393
Mango Batida 63
Mango Cooler 40
Mangotini 223
Manhattan 76
Manhattan Hawaii 331
Marconi Wi-fi 411
Margarita 502
Marguerite 91
Marlene Dietrich Cocktail 402
Marsala Martini 193
Martinez 113
Martini Noir 211
Mary Pickford 97
Max Baer Cocktail 422
Could possibly Blossom Fizz 25
Medium Martini 209
Melba 113
Melba Champagne 138
Melon Ball 355
Melontini 217
Meltdown 340
Memphis Belle 383
Mermaid’s Conclusion 303
Mermaid’s Pleasure 290
Merry Widow Cocktail 432
Town 515
Metropolitan 411
Mexican Flag 345
Mexican Rose 362
Mexican StandOff 372
Mexican Dawn 530
Mexican Wedding day Breakfast
Cocktail 27
Miami 296
Mikado Cocktail 433
Milk Punch 22
Milky Course Martini for 2 213
Million Greenback Cocktail 432
Millionaire 95
Millionaire’s Espresso 235
Mimosa 128
Thoughts Eraser 360
Mint Collins 99
Mint Julep 75
Mint Patty Martini 215
Mission Finished 343
Missionary 502
Missionary’s Oversight 333
Mississippi Mule 116
Mister Darcy 521
Mistletoe Martini 451
Misty Island 292
Combined Mocha Frappe 233
Mocha Mint 240
Mojito 115
Monday Early morning 70
Monkey Gland 416
Monkey Glow 355
Monte Carlo 92, 162
Montego Bay 503
Montmartre 199
Montmartre One of a kind Cocktail 423
Moon Raker 415
Moon Walker 528
Moonlight Cocktail 516
Moonlight Insanity 256
Moranguito 373
Early morning Call Cocktail 43
Early morning Fizz 57
Early morning Glory Fizz 433
Morro 195
Moscow Mimosa 134
Moscow Mule 103
Moulin Rouge 199
Mule’s Hind Leg 121
Mulled Wine 445
Muted Tequila Sunset 535
N
Bare Woman 392
Napoleon 117
Countrywide Anthem 550
Nectarine Cooler 67
Negroni 88
Neptune’s Nuptial 288
Contemporary Orleans Buck 122
Fresh new Orleans Fizz 494
Fresh new Orleans Martini 186
Contemporary Orleans Evening 495
Clean 12 months Martini 457
Fresh York Cocktail 104
Fresh new York Bitter 104
Newbury 204
Nightcap 277
Nijinski Blini 140
No-Gin Fizz 532
Nube Nueve 462
Nutty Professor 350
O
Oatmeal Cookie 358
Oh My Gosh! 359
Ojen Cocktail 41
Ojen Frappe 41
Outdated Shaped 78
Opal Martini 182
Opera 122
Oracabessa 267
Orange and Bitters 533
Orange Blossom 87
Orange Champagne 137
Orange Consolation 267
562 1000 Easiest BARTENDER’S RECIPES
Index 563
Orange Cosmo 223
Orange Crush 381
Orange Fizz 533
Orange Julia 526
Orange Oasis 58
Orange Smile 544
Orangeade 503
Orgasm 356
Oriental Cocktail 120
Oriental Rug 358
Authentic Martini 174
Authentic Sin 171
P
Pac Guy 504
Paddy Cocktail 472
Paisley Martini 194
Pall Shopping mall Martini 183
Palm Seashore Martini 187
Palme d’Or 210
Panama Cocktail 237
Pancho Villa 346
Panda Undertake 258
Panzerwagen 437
Parisian Blonde 268
Park Road Cocktail 398
Park Road Martini 188
Hobby Daiquiri 297
Pastime Fruit Cooler 36
Romantic Rummy 289
Peach Bellini 28
Peach Fuzz 21
Peach Melba 236, 539
Peach Mimosa 27
Peachy Sunset 512
Peanut Butter and Jelly 344
Peggy Cocktail 425
Peppermint Patty 451
Peppermint Adhere 441
Peppermint Twist 244
Perfect 194
Perfect Peach Julep 29
Pernod Classique 43
Persian Poem 527
Peter Pan 117
Phoebe Snow 100
Decide on Me Up 157
Pigskin Shot 347
Pimm’s Cup 62
Piña Colada 281, 504
Pineapple Boomerang 331
Pineapple Cooler 36
Pineapple Aspiration Cocktail 310
Pineapple Fizz 311
Pineapple Planter’s Pickup 330
Crimson Almond 240
Red Creole 325
Purple Gin 110
Crimson Female 78
Red Lassie 498
Purple Dog 209
Red Rose Fizz 485
Crimson Squirrel 252
Pisco Bitter 63
Planter’s Punch 286
Poinsettia 440
Poker Cocktail 330
Pollyanna Cocktail 434
Polynesian Paradise 323
Polynesian Select Me Up 24
Pomegranate Martini 201
Pomme Fizz 160
Pompano 196
Pony’s Neck 505
Prairie Oyster 550
Preacher’s Stress Punch 333
Presbyterian Cocktail 118
President Roosevelt Cocktail 426
Prince Edward Martini 224
Prince of Wales 148
Princess Martini 186
Princess Mary 249, 419
Princeton 197
Psycho Tsunami 315
Pink Haze 340
Pink Hooter Shooter 338
Drive 162
Pussy Foot 526
Q
Quaalude 244
Queen Elizabeth Martini 224
R
Racquet Club Martini 195
Rainbow Pousse Café 412
Ramos Gin Fizz 32<br","url":"https://recipe.bluelayer.org/recipe/10130/bananarama"},{"id":"9737","title":"OATMEAL COOKIE","ingredients":"Accurately together with Grandma utilized to deliver. At the time you went to mattress.
1/2 ounce Irish product liqueur
1/2 ounce Goldschlager
1/2 ounce butterscotch schnapps
1. Fill a cocktail mixer with ice.
2. Insert Irish product liqueur, Goldschlager, and butterscotch schnapps.
3. Shake.","directions":"4. Pour into rocks glass.
Unique variation: V778","url":"https://recipe.bluelayer.org/recipe/9737/oatmeal-cookie"},{"id":"9727","title":"SNACK Chunk","ingredients":"Term in the vicinity of the campfire is that past Lady Scouts including these types of. Get pleasure from with a box of cookies.
2 ounces Canadian whiskey
1 ounce Rose’s lime juice","directions":"1. Pour Canadian whiskey and Rose’s lime juice in just a shot glass.
2. Top with a lime wedge.
Unique variation: V768","url":"https://recipe.bluelayer.org/recipe/9727/snack-chunk"},{"id":"9052","title":"BANANARAMA","ingredients":"10 ounces complete milk
1 tablespoon honey
1 tablespoon large product
1 banana
3 ounces ice","directions":"1. Pour entire milk, honey, significant product, banana, and ice into a blender.
2. Incorporate right until gentle.
3. Pour into a massive glass.
552 1000 Simplest BARTENDER’S RECIPES
Index 553
INDEX OF LIQUORS
A
absinthe 81, 113, 364, 373, 388, 413, 416, 429, 432, 433, 465 adovokaat 7
amaretto 7, 55, 72, 159, 162, 230, 237, 245, 258, 261, 263, 266, 268, 270,
274, 301, 328, 329, 337, 346, 349, 356, 357, 359, 367, 374, 375, 379,
380, 384, 388, 479, 480, 483
anisette 46, 55, 86, 87, 141, 232, 241, 253, 260, 267, 277, 312, 360, 388,
389, 413, 484
apple juice 33, 160, 163, 505, 506, 540, 546 apricot liqueur 95, 197, 253, 436, 486, 493 aquavit 7, 44, 69
B
banana liqueur 128, 185, 234, 235, 251, 267, 270, 302, 303, 306, 308,
314, 341, 486 beef bouillon 69, 409
Benedictine 92, 121, 153, 224, 257, 260, 262, 264, 276, 390, 397, 413,
432, 474
bitters 41, 63, 66, 78, 79, 81, 84, 86, 91, 92, 94, 96, 110, 113, 117, 122, 124,
128, 130, 132, 136, 141, 143-145, 147-149, 154, 155, 159, 169, 176,
177, 180, 181, 183, 185, 186, 189, 191, 195-199, 205, 206, 208, 218,
220, 286, 287, 296, 302, 316, 326, 329, 331, 332, 363, 388-391, 393,
396, 397, 402-405, 407, 408, 410, 411, 414, 422, 424, 432, 433, 438,
448, 450, 460, 464-466, 469, 471, 472, 476, 484, 488, 489, 493, 499,
501, 504, 505, 533 blackberry liqueur 130, 236
bourbon 22, 29, 40, 61, 75, 81, 95, 97, 118, 126, 167, 221, 248, 306, 395,
403, 407, 418, 424, 432, 445, 479
brandy 3, 7-12, 16, 23, 30, 37, 39, 46, 48, 51, 52, 54, 63, 76, 85, 88, 90, 99,
100, 101, 105-107, 111, 114, 116, 118, 120, 121, 127, 129-131, 138,
139, 143, 145, 148-153, 162, 165, 166, 168, 170, 171, 188, 204, 221,
227-229, 237, 238, 241-243, 246, 248, 251, 252, 256, 257, 259-262,
265, 269, 271, 275, 277, 283, 285, 287, 290, 293, 300, 302, 303, 305,
321-323, 327, 333, 342, 346, 360, 374, 381, 384, 388, 390, 392, 394,
398, 401, 403, 408, 410-412, 414, 415, 420, 422, 425, 427, 429, 430,
431, 433, 435, 437, 450, 452, 457, 462, 470, 473, 474-476, 480, 493 apple 120, 121, 188, 390, 411, 473
apricot 23, 30, 37, 39, 85, 90, 116, 121, 130, 162, 168, 204, 221, 251,
271, 275, 285, 300, 305, 321, 323, 333, 346, 392, 394, 398, 408,
425, 427, 429, 431, 488
blackberry 48, 130, 322, 360, 374, 381
cherry 101, 149, 237, 285, 346, 384, 414, 420, 495 espresso 256, 342
C
Campari 88, 115, 166, 169, 222, 392, 410
Chambord 127, 161, 211, 338, 340, 344, 356, 362, 380
champagne 27, 28, 33, 34, 35, 48, 49, 50, 51, 53, 54, 55, 59, 62, 68, 124-
130, 132-171, 203, 205, 417, 440, 444, 456, 457, 474, 477
Chartreuse 137, 188, 252, 275, 390, 412, 417, 464, 466, 467, 468, 474, 488 cherry liqueur 58, 138, 171, 309, 424, 478
chocolate liqueur 215, 384, 478 chocolate mint liqueur 24, 234
club soda 25, 26, 30, 32, 35-39, 52, 54, 57, 58, 60, 65, 73, 74, 84, 89, 90,
93, 98, 99, 101, 105, 111, 115, 118, 127, 261, 284, 286, 292, 297, 311,
317, 326, 327, 332, 333, 391, 395, 406, 433, 440, 460, 469, 471, 473,
477, 484, 485, 492, 494, 498, 499, 501, 507, 512, 513, 516, 517, 519,
521, 527, 528, 531, 532, 533, 538, 539, 540, 546
espresso 56, 234, 235, 250, 264, 265, 269, 310, 437, 481, 482, 523, 545 espresso liqueur 56, 75, 80, 232, 233, 235, 238, 239, 240, 241, 244, 245, 250,
253, 257, 260, 266, 272, 293, 306, 309, 336, 338, 341, 342, 346, 356,
357, 358, 359, 360, 367, 373, 385, 458, 466, 481, 487
cognac 23, 26, 42, 50, 51, 87, 130, 134, 135, 137, 145, 146, 157, 159, 201,
252, 254, 417, 449
Cointreau 40, 49, 67, 87, 111, 133, 150, 152, 158, 166, 178, 203, 214, 217,
308, 334, 389, 392, 393, 403, 437, 484, 486 cola 93, 289, 358, 367, 371, 458, 506, 544, 548
cranberry juice 25, 29, 30, 45, 60, 61, 64, 108, 124, 184, 202, 203, 210,
217, 223, 301, 319, 321, 328, 339, 348, 364, 365, 375, 382, 440, 445,
485, 498, 500, 506, 507, 509, 515, 520, 536, 537, 538, 542 crème de banana 229, 231, 245, 263, 309, 355, 380
crème de cacao 22, 42, 47, 89, 151, 176, 206, 214, 225, 229, 230, 231,
233, 237, 238, 240, 241, 242, 243, 244, 245, 247-250, 252, 254, 256-
259, 261, 262, 268-275, 290, 291, 308, 349, 367, 373, 379, 380, 388,
404, 419, 429, 433, 446, 447, 451, 456, 467, 481, 482, 495 crème de cassis 116, 157, 400
crème de menthe 86, 88, 105, 139, 162, 183, 189, 215, 231, 233, 239, 240,
241, 246, 247, 254, 259, 269, 288, 290, 291, 296, 336, 337, 350, 376,
391, 395, 403, 412, 417, 425, 441, 442, 446, 456, 466-474, 478, 482, 490 crème de noyaux 34, 133, 151, 240, 251, 252, 271, 382, 390
crème de yvette 243, 413, 435, 447, 477, 478
curacao 46, 91, 95, 99, 137, 145, 146, 148, 192, 253, 266, 268, 273, 277,
287, 402, 406, 412, 425, 432, 433, 463, 465, 470
blue 49, 64, 139, 159, 160, 167, 205, 207, 228, 262, 270, 275, 281, 292,
295, 315, 319, 352, 356, 361, 368, 376, 382, 457, 464, 474-476,
491, 492, 511 green 487
orange 46, 50, 117, 119, 150, 153, 155, 170, 206, 318, 397, 398, 403,
D
Dubonnet 69, 94, 100, 117, 122, 165, 176, 405, 415, 419, 420, 425, 481
F
Fernet Branca 70, 479
Frangelico 235, 244, 256, 265, 269, 339, 344, 345, 350, 351, 358, 359
G
Galliano 77, 136, 228, 230, 248, 249, 255, 296, 305, 377, 410
gin 30-32, 36, 38, 39, 45-48, 51, 55-58, 73, 77-79, 81-83, 85, 87-91, 93, 94,
554 1000 Suitable BARTENDER’S RECIPES
Index 555
95, 99-102, 109-114, 116, 117, 119-122, 133, 141, 142, 147, 149, 156,
162, 164, 174, 176-185, 187-199, 202, 204, 208, 209, 211-213, 217-
219, 221, 222, 224, 235, 249, 276, 284, 288, 291-293, 307, 308, 323,
325, 327, 330-333, 346, 363, 384, 390-394, 396-398, 404, 405, 407-
410, 412, 414-416, 419-422, 425-428, 431, 432, 434-438, 442, 447,
454, 457, 464, 468, 469, 471, 474, 477, 479, 480, 482, 485, 492-496 ginger ale 35, 36, 56-58, 64, 69, 118, 122, 400, 423, 489, 499, 500, 504,
505, 509, 510, 512, 514, 520, 523, 534
Grand Marnier 109, 136, 166, 184, 187, 201, 223, 232, 235, 269, 316, 338,
350, 366, 370, 389, 407, 481 grape juice 510, 524, 532
grapefruit juice 55, 72, 101, 187, 196, 209, 220, 299, 306, 324, 399, 400,
410, 459, 498, 507, 516, 526, 540, 541, 542, 545
grenadine 4, 10, 25, 30, 31, 34, 35, 45, 67, 78, 90, 91, 95-97, 104-106, 113,
116, 120, 147, 156, 157, 165, 171, 197, 208, 243, 271, 282, 286, 288, 298,
299, 307, 312, 316, 317, 320, 322, 323, 324, 325, 328, 329, 332, 333, 343,
362, 368, 372, 373, 375, 376, 377, 384, 392, 394, 395, 396, 401, 402, 404,
410, 412, 416, 417, 420, 422, 423, 426, 428, 432, 434,-436, 447, 451, 461,
463, 468, 475, 476, 478, 485, 487, 489, 492, 501, 503-508, 512, 516, 518-
522, 525, 526-528, 530, 532, 534, 535, 537, 542-544, 548, 555, 562
I
Irish product liqueur 229, 235, 246, 265, 269, 309, 336, 338, 340, 341, 343,
346, 348-351, 355, 356-359, 362, 367, 369, 372, 373, 377, 383, 385,
466, 467, 481
L
lemon juice 20, 22, 24, 25, 28, 30, 32, 36, 37, 38, 40, 43, 44, 46, 48, 49,
50, 52, 53, 57, 61, 63, 67, 68, 73, 85, 86, 90, 94, 101, 105, 109, 111,
116, 125, 126, 136, 140, 149, 150, 152, 153, 156, 159, 162, 165, 168,
196, 197, 208, 210, 228, 240, 241, 253-255, 261, 267, 284, 287, 289,
292-294, 296, 298, 304, 305, 313, 317, 326, 327, 329, 332, 333, 363,
390-394, 396, 397, 403, 406-410, 420, 422, 426-428, 430, 443, 445,
457, 473, 477, 487, 490, 493, 494, 500, 501, 504, 509, 514, 516, 519,
522, 527, 528, 531, 532, 538-540
Lillet blonde 174, 198, 390
lime juice 25, 30, 31, 32, 37, 39, 47, 58, 69, 77, 81, 92, 98, 99, 106, 112,
116, 122, 133, 135, 139, 141, 148, 155, 187, 189, 195, 197, 201, 202,
203, 210, 223, 280, 282, 283, 296, 298, 302, 303, 304, 305, 306, 307,
309, 313, 314, 315, 317, 323, 325, 333, 334, 338, 342, 343, 353, 356,
361, 393, 395, 398, 399, 400, 403, 405, 408, 416, 460, 463, 486, 501,
502, 505, 510, 518, 523, 529, 532, 535, 536, 541, 548
M
maraschino liqueur 26, 39, 43, 50, 54, 66, 68, 94, 96, 97, 109, 111, 113,
119, 122, 153, 180, 181, 200, 205, 207, 212, 288, 298, 394, 399, 412,
424, 426, 465
melon liqueur 155, 217, 339, 343, 345, 347, 353, 355, 361, 368, 369, 370,
382, 383, 385, 451, 454, 464
milk 22, 39, 46, 75, 229, 238, 244, 248, 281, 283, 287, 368, 430, 452, 453,
476, 480, 524, 525, 526, 528, 536, 544, 552
O
orange juice 27, 28, 33, 35, 36, 39, 40, 45, 47, 48, 50, 55, 56, 58, 60, 63,
66, 67, 68, 77, 87, 100, 105, 107, 109, 110, 117, 119, 122, 126, 128,
130, 133-135, 149, 156, 157, 165, 166, 182, 208, 228, 230, 232, 251,
267, 274, 284, 287, 293, 296, 301, 303, 305, 311, 316, 319, 320, 322,
325, 327-329, 334, 337, 351, 363, 364, 366, 370, 378, 381, 382, 392,
393, 405, 407, 408, 416, 420, 426, 436, 440, 455, 464, 477, 479, 481,
486, 490, 499, 500-504, 507, 509, 511, 512, 515, 518-522, 526, 527,
528, 530, 533-535, 537, 540, 542-546
P
pastis 43, 58, 120, 415, 422, 425, 484
Pernod 42, 43, 57, 95, 100, 146, 176, 177, 186, 190, 232, 306, 378, 404,
438, 447, 459, 484, 490, 492, 551
pineapple juice 24, 29, 31, 36, 53, 61, 65, 66, 70, 97, 109, 145, 162, 168,
175, 195, 203, 207, 235, 262, 281, 282, 284, 288, 291, 293-296, 298-
302, 305, 310, 311, 314, 318, 320, 326, 328-331, 333, 341, 346, 351,
355, 361, 363, 365, 368, 376, 379, 381, 382, 385, 398, 408, 430, 455,
476, 479, 485, 488, 498, 500, 502, 504, 507, 508, 511, 513, 514, 518,
522, 526, 528, 530, 534, 538, 544, 547
R
raspberry liqueur 158, 198, 236, 246
rum 36, 37, 42, 83, 84, 86, 93, 96, 97, 98, 102, 106, 112, 113, 115, 116, 122,
128, 139, 148, 164, 168, 170, 195, 251, 254, 255, 262, 267, 268, 272, 280,
281, 283, 285-289, 293, 294, 296-318, 320, 321, 323, 324, 326-330, 333,
334, 346, 350, 351, 353, 375, 378, 383, 385, 392, 395, 399, 403, 409, 417,
418, 423, 426, 428, 430, 431, 434, 452, 453, 463, 475, 476, 488, 489, 491
S
sambuca 185, 233, 263, 274, 340, 352, 362, 401, 442, 490 schnapps 27
apple 446 blueberry 372 butterscotch 340, 358 cinnamon 454
peach 27, 64, 107, 124, 126, 135, 140, 236, 263, 319, 339, 340, 348,
352, 359, 365, 371, 375, 376, 378, 382, 385, 444, 492 peppermint 215, 244, 261, 264, 336, 354, 367, 377, 441, 450, 451, 454 raspberry 10, 138, 158, 198, 203, 210, 236, 246, 366, 372, 483, 556,
557, 564
scotch 72, 79, 102, 141, 178, 190, 194, 211, 308, 404, 406, 433 scotch whiskey 377
sherry 27, 47, 50, 85, 192, 236, 239, 276, 293, 424, 440, 443, 483 sloe gin 98, 199, 337, 345, 370, 378, 408, 479, 486
bitter merge 80, 83, 90, 92, 93, 98, 106, 164, 166, 171, 280, 281, 287, 313,
316, 320, 347, 366, 369, 374, 375, 376, 383, 384, 499, 502, 503, 505,
507, 508, 533, 543, 545, 547
Southern Comfort and ease 108, 154, 255, 263, 267, 337, 341, 355, 370, 374, 375,
382, 383, 444, 479, 486
strawberry liqueur 129, 158, 186, 191, 351, 490
556 1000 Perfect BARTENDER’S RECIPES
Index 557
T
Tabasco sauce 20, 24, 27, 32, 44, 68, 315, 347, 374, 378, 409, 462, 510,
518, 525
tequila 31, 92, 102, 105, 161, 164, 184, 268, 272, 275, 301, 307, 313, 314,
315, 319, 322, 344, 348, 349, 362, 366, 372-374, 377, 400, 447, 458-
462, 463, 476
Tia Maria 164, 310
tomato juice 20, 22, 31, 32, 37, 44, 68, 69, 347, 416, 509, 510, 541
triple sec 26, 28, 54, 68, 76, 87, 92, 96, 106, 120, 127, 170, 171, 182, 189,
199, 202, 204, 210, 220, 221, 222, 223, 228, 233, 236, 243, 270, 301,
302, 307, 309, 313, 317, 320, 323, 342, 343, 350, 361, 365, 366, 369,
375, 378, 379, 389, 393, 405, 424, 431, 441, 460, 479, 486, 496
V
vanilla liqueur 273
vermouth 4, 9, 13, 35, 76, 79, 83, 84, 88, 90, 91, 105, 107, 110, 113-115,
117, 119, 120, 132, 160, 174, 175, 177-200, 202, 204, 205, 208, 209,
212, 216, 218, 219, 221, 222, 224, 303, 323, 330, 331, 392, 396, 398,
402, 404, 405, 407, 410, 411, 413, 414, 417, 421, 424, 425, 427, 428,
431, 432, 434, 436, 438, 450, 454, 460, 461, 463, 464, 470, 472, 473,
479, 480, 481, 486, 488, 493, 496, 557
vodka 3, 14, 15, 20, 21, 22, 24, 25, 28, 29, 30, 32, 34, 35, 40, 45, 56, 60, 62,
66-69, 72, 74, 75, 77, 80, 82, 87, 94, 98, 99, 101, 102, 103, 116, 124,
126, 134, 140, 155, 163, 164, 167, 168, 174, 175, 179, 180-183, 185,
186, 198, 200, 201, 203, 205-207, 209-217, 219-221, 223, 225, 231,
244, 250, 253, 256, 258, 259, 266, 270, 273, 282, 287, 295, 301, 306,
311, 313, 316, 318, 319, 337-345, 347, 348, 350-357, 359, 360, 361,
364, 365, 367, 368, 370, 371, 372, 377, 380, 381, 382, 385, 402, 437,
449, 450, 451, 456, 457, 461, 464, 476, 478, 486, 487, 489, 491, 495 citrus 25, 34, 216, 376, 383, 491
cranberry 371 lemon 202, 440 raspberry 210, 371
vanilla 176, 206, 220, 221, 295, 379, 446
W
water 43, 55, 59, 62, 64, 75, 78, 82, 147, 163, 216, 218, 219, 315, 360, 388,
418, 431, 455, 458, 471, 509, 524, 527, 535, 536
whiskey 57, 73, 76, 78, 80, 85, 92, 103, 104, 120, 132, 143, 175, 240, 247,
248, 283, 284, 288, 331, 353, 368, 389, 396, 400, 401, 402, 416, 423,
427, 438, 465, 466, 467, 468, 470, 471, 472, 473, 481, 482 white port 397, 434, 437, 476
wine 26, 36, 39, 51, 52, 65, 66, 130, 131, 146, 147, 325, 445, 448, 449, 455,
474, 507
Worcestershire sauce 20, 22, 31, 32, 37, 44, 347, 374, 416, 510, 525, 541,
INDEX OF RECIPE NAMES
1915 412
78 Camaro 168
90210 Iced Tea 164
A
A Working day at the Beach front 329
A Beneficial Night time Kiss 169
A Tiny Dinghy 328
A.S. Macpherson 499
Abbey Cocktail 79
Absinthe Cocktail 388
Absinthe Frappe 42
Absinthe Suissesse 551
Acapulco 307
Adrienne’s Desire 261
Affair 60
Following 8 336
Soon after 5 336
Afterburner 220
Afterglow 518
Airmail 148
Alabama 99
Alabama Slammer 337
Alexander 89
Algonquin 175
Alien Secretion 385
All-White Frappe 241
Almond Happiness 261
Aloha Bubbly 65
Amaretto Alexander 388
Ambassador’s Early morning Carry 42
Ambrosia 170
American Magnificence 105
American Flag 475
American Glory Highball 477
Americana 143
Americano 115
Amorous Duo 483
Angel’s Pleasure 243
Angel’s Kiss 243
Angel’s Idea 242
Angel’s Wing 242
Antifreeze 337
Apple Strudel 163
Apricot Product Spritz 39
Apricot Fizz 37
Aqua Tidal Wave 382
Come about My Get pleasure from 139
Astoria 396
Astronaut 313
Atheist’s Suitable 168
Aunt Jemima 262
Aussie Seaside Blond 334
Aussie Eye-Opener for 2 551
Aviation 394
Azalea Cocktail 31
B
B & B 260
B-53 338
Baby Aspirin 366
Baby Ruth 339
Baby Titty 413
Bacardi Cocktail 106
Baccio Punch 55
Bahama Mama 293
Bambino Bellini 514
Banana Apricot Frappe 251
Banana Banshee 245
Banana Boat 314
Banana Mama 314
Banana Mango 303
Banana Rum Frappe 251
Banana Slip 229
Banana Crack 380
Bananarama 552
Banff 389
Financial institution Holiday 248
Banshee Pleasure 529
Barbary Coastline Cocktail 308
Barbie Shot 364
Barbotage of Champagne 149
Barracuda Chunk 282
Batman 519
Bay Breeze 29
Beach front Blanket Bingo 498
Beachcomber 320
Beam Me Up Scotty 341
Bee Stung Lips 312
Bee’s Kiss 399
Bellini 125
Bellini Punch 125
Bermuda Rose 95
Berry Satisfied 524
Betsy Ross 476
Among the Sheets 106
Massive Blue Sky 262
Huge Trousers 520
Fowl of Paradise 268
Fowl of Paradise Fizz 48
Bishop 96
Bitters Highball 499
Black and White Martini 176
Black Devil 84
Black Lace 263
Black Leather-based Whip 366
Black Magic 487
Black Monk 264
Black Russian 80
Black Turncoat 458
Black Velvet 144
Black Widow 490
Black Witch 488
Black-Eyed Susan 269
Blackberry Lemon Fusion 517
Blackberry Smooth Consume 539
Blanche 389
Blarney Stone Cocktail 465
Blizzard 445
Bloodhound 191
Bloody Bull 22
Bloody Caesar 347
Bloody Maria 31
Bloody Mary 20
Bloody Mary Blend together 44
Blow Activity 342
Blue Angel 228
Blue Carnation 270
Blue Devil 292
558 1000 Least complicated BARTENDER’S RECIPES
Index 559
Blue Diablo 319
Blue Mend 64
Blue Hawaii 281
Blue Lagoon 207
Blue Martini 205
Blue Polar Endure 367
Bordeaux Sour 164
Bounty Martini 220
Brandied Switch 23
Brandy Alexander 238
Brandy Milk Punch 430
Brass Monkey 311
Breakfast Cocktail 45
Breakfast Eggnog 46
Breakfast Martini 49
Bronx 83
Bronx Silver 110
Brown Derby Cocktail 400
Brunch Punch 37
Bubbletart 536
Bulldog Highball 56
Bunny Mom 67
Buttery Nipple 340
C
Cabaret Martini 176
Cablegram 423
Cadiz 236
Caesar Jr. 525
Café Alpine 264
Café Mocha 545
Café Royale 265
Café Theatre 269
Caipirinha 83
Tranquil Voyage 255
Calypso 310
Sweet Bar 345
Cape Cod 30
Cappuccino Cocktail 256
Capri 231
Cara Sposa 266
Cardinal Punchless 500
Caribbean Champagne 128
Caribbean Fling 530
Caribbean Romantic relationship 328
Carlota 540
Caroling Wine 455
Carroll Cocktail 107
CasaBlanca 309
On line casino Cocktail 94
Cat’s Eye 488
Centre Courtroom 531
Cham Cham 161
Chambord Royale Spritzer 127
Champagne Blues 49
Champagne Buck 149
Champagne Cobbler 150
Champagne Convenience 154
Champagne Cooler 150
Champagne Cornucopia 124
Champagne Cup 127
Champagne du Marco 50
Champagne Transform 51
Champagne Fraise 129
Champagne Greenbaum 155
Champagne Island 155
Champagne Lemon Granita 34
Champagne Manhattan 132
Champagne Napoleon 156
Champagne Normande 132
Champagne Noyaux 133
Champagne Nut Cocktail 151
Champagne Aged-Shaped 136
Champagne Punch 54
Champagne Punch with Kirsch 50
Champagne Sherbet Punch 53
Champagne Sidecar 152
Champagne Bitter 152
Champagne Sugarpop 159
Champs-Elysees 158
Chapala 543
Charleston 119
Charlie Chaplin 408
Charlie Rose 435
Chartreuse Champagne 137
Chartreuse Cognac Frappe 252
Cherry Ale 523
Cherry Champagne 138
Chi Chi 282
Chicago 145
Cold Irishman 466
Chinese Cocktail 96
Chiquita Cocktail 308
Chocolate Espresso Kiss 481
Chocolate Martini 225
Chocolate Orange Get rid of for 2 214
Chocolate Orange Frappe 230
Xmas Cheer 446
Xmas Martini 454
Xmas Wonderland 446
Chrysanthemum Cocktail 413
Cinderella 528
Citronella Cooler 25
Citrus Collins 527
Clamdigger 32
Conventional Champagne Cocktail 124
Standard Cocktail 111
Common Margarita 92
Climax 270
Clover Club 91
Clover Leaf Cocktail 468
Cobbler’s Cooler 316
Cocaine Shooter 367
Cocktail Assault 460
Coco Loco 307
Coconut Cannon Ball 287
Coconut Grove 421
Coconut Paw Paw 529
Cocotini 317
Espresso Alexander 241
Espresso Cooler 56, 250
Espresso Turn 23
Espresso Grand Marnier 232
Espresso Grasshopper 239
Colony Club Martini 177
Conch Shell 304
Concorde 145
Continental 395
Interesting Yule Martini 450
Coronation 424
Coronation ‘37 409
Corpse Reviver 165
Cosmopolitan 202
Nation Club Cooler 35
Cowboy Martini 202
Product Punch 254
Creamsicle 537
Creamy Driver 66
Crème de Cacao Nightcap 229
Creole 409
Creole Martini 212
Cricket 259
Crow’s Nest 537
Crystal Blue Persuasion 295
Cuba Libre 93
Cucumber Champagne 153
Cupid’s Cocktail 483
Cupid’s Kiss 271
D
Daiquiri 112
Daisy 105
Dean Martini 183
Loss of life inside the Afternoon 146
Deep Sea Martini 177
Delmonico 114
Demon Ownership 491
Dempsey Cocktail 120
Desert Cooler 108
Devil’s Tail 116
Devil’s Torch 402
Diamond Fizz 142
Diana 246
Diplomat 200
Filthy Mom 260
Dixie Whiskey 403
Dixie’s Rainbow Cooler 522
Douglas Fairbanks 398
Down East Satisfaction 500
Dry Grape Vine 532
Dublin Cocktail 468
Dubonnet Cocktail 94
Dubonnet Fizz 165
Duke 68
Dulcet 253
Dusty Martini 178
Dutch Espresso 234
Dutch Martini 193
Dutch Velvet 234
E
E.T. 343
East India Cocktail 302
Easter Bunny 495
Egg Product 536
Egg Custard Martini 221
Eggnog Caribbean Style and design 453
Eggnog for 2 452
El Diablo 400
El Magnifico 273
El Presidente 463
Embassy Cocktail 403
Emerald Isle Cocktail 469
Emerald Isle Cooler 473
English Afternoon 522
Eskimo Kiss 384
Ethel Duffy 425
Euro-Cosmo 217
Eve 146
Everglades Distinctive 272
Everybody’s Irish Cocktail 467
F
Fairy Belle Cocktail 436
Fallen Angel 391
Extravagant Repair service 62
Fare Thee Properly Martini 178
FDR’s Martini 179
Competition 271
5th Road 429
50-50 Vodka Martini 179
Fiji Blackout 283
Fino Martini 192
Fireworks 476
5 Alive 512
Flamingo Cocktail 323
Flirtini 203
Florida 410, 540
Floridita 399
Traveling Dutchman 192
Traveling Grasshopper 231
Fog Cutter 293
Fontana 166
Cunning Girl 230
Fraise Fizz 38
Frankenjack Cocktail 431
Frankenstein Cocktail 486
French 75 142
French 90 166
French Aspiration 246
French Carry 147
French Pirate 170
French Riviera 85
French Wench 69
Frenchman’s Folly 218
Frisco Bitter 395
Frobisher 147
Frostbite 275
Frosty Bitter 40
Frozen Banana Daiquiri 302
Frozen Bikini 126
Frozen Daiquiri 280
Frozen Margarita 313
Frozen Mint Julep 61
Fruity Pebble 368
Funky Monkey 385
Fuzzy Navel 107
Fuzzy Screw Shot 365
G
Galactic Ale 356
Garza’s Nightcap 238
Gauguin 304
Geisha recipe 368
Gibson 77
Gigolo Cocktail 421
Gilroy 414
Gimlet 81
Gimlet Limetini 216
Gin & It 414
Gin and Lime 100
Gin and Sin 208
Gin and Tonic 82
Gin Fizz 90
Gin Rickey 89
Ginger Fizz 57
Ginger Honey Consume 531
Ginger Rogers 427
Girlie Martini 205
Glogg 449
Gluhwein 448
Goddess of Get pleasure from Cocktail 484
Godfather 72
560 1000 Great BARTENDER’S RECIPES
Index 561
Godmother 266
Golden Cadillac 249
Golden Aspiration 228
Golden Eye 369
Golden Fizz 93
Golden Gate Cocktail 415
Golden Slipper 275
Golfing Martini 185
Very good and A good deal 260
Constructive Early morning Fizz 46
Gordon Cocktail 85
Gorilla Milk 309
Grand Royale Fizz 39
Grapefruit Blast 545
Grasshopper 254
Gravel Gertie 68
Best Caesar’s Martini 180
Green Demon 353
Green Fire 474
Green Fizz 469
Green Ghost 492
Green Place Cocktail 470
Green Swizzle 471
Green Voodoo 369
Grenadine Rickey 501
Greyhound 72
Gulf Move 139
Gypsy 219
H
Hanky Panky Cocktail 479
Fortunately At any time Immediately after 64
Harlem Cocktail 109
Harvard 410
Harvey Wallbanger 77
Havana 430
Havana Cocktail 294
Hawaiian Caress 288
Hawaiian Eye 306
Hawaiian Piña 511
Hawaiian Punch 341
Hawaiian Torch 284
Hawaiian Volcano 370
Headless Horseman 489
Hellfire Club Martini 200
Hesitation Cocktail 427
Hello there Ho Cocktail 397
Higher Roller 221
Holiday Cheer 456
Honey Bee 86
HoneyDewMe 370
Honeymoon Cocktail 397
Honolulu Cocktail 408
Honolulu Shooter 363
Warm and Filthy Martini 181
Sizzling Buttered Rum 431
Incredibly hot Gold 55
Incredibly hot Kiss 482
Scorching Nutty Irishman 265
Incredibly hot Springs Cocktail 66
Scorching Toddy 418
Hula Hula 284
Hula Milkmaid 283
Huntress Cocktail 424
Hurricane 296
I
I’ll Phony Manhattan 501
Ice Palace 305
Iceball 442
Iceberg 189
Iced Danish Mary 44
Icy Blush 513
Imperial Fizz 126
Imperial Martini 180
Incantations 487
Sales Tax 464
Indulgence 379
Harmless Interest 538
World wide Cocktail 87
Global Accident 359
Irish Angel 247
Irish Espresso 247
Irish Aspiration 467
Irish Frost 357
Irish Nightcap 248
Isle of the Fortunate Coconut 305
Italian Pride 274
J
Jack Rabbit 496
Jack Rose 394
Jamaica Shine 325
Jasmine 222
Jean Harlow Cocktail 428
Jelly Bean 360
John Collins 73
Johnny Appleseed 546
Johnny Weismuller 428
Jolly Rancher 339
Journalist 189
Jupiter Cocktail 436
K
Kalashnikov Shot 364
Kamikaze 342
Kentucky Cocktail 97
King Alphonse 257
King Cole 103
King’s Peg 134
Kinky 371
Kir Imperial 158
Kir Royale 157
Kiss in just the Dim 480
Kiss Me Straightforward 484
Knickerbocker 222
Kon-Tiki 544
Kremlin Cocktail 258
L
La Tuna 460
Lake Breeze 61
Ultimate Concept Cocktail 151
Lava Move 318, 538
Lava Lamp Martini 198
Le Petit Fizz 167 jump Yr 187
Depart It To Me 90
Lei of the Hour 290
Lemon Shed 344
Lemon Shed Martini 216
Lemon Fin 519
Lemonhead 163
Leprechaun 471
Leprechaun Libation 472
Independence Cocktail 475
Very little Green Fairy 474
Minimal Pinkie 543
Small Purple Teddy 380
London Fog 86
London Martini 181
London Distinctive 144
Prolonged Island Iced Tea 102
Very long Kiss Goodnight Martini 206
Los Angeles Cocktail 407
Lotus Club Cocktail 438
Get pleasure from Potion #13 513
Lover’s Pleasure Cocktail 482
Lover’s Kiss 237
Loving Cup 417
Lower Tide Martini 182
Luxurious Cocktail 143
M
Insane Bull 69
Nuts Hatter 371
Outrageous Scientist 372
Madeira Mint Transform 24
Madras 45
Mai Tai 280
Mai Tai Mocktail 515
Maiden’s Prayer Cocktail 393
Mango Batida 63
Mango Cooler 40
Mangotini 223
Manhattan 76
Manhattan Hawaii 331
Marconi Wi-fi 411
Margarita 502
Marguerite 91
Marlene Dietrich Cocktail 402
Marsala Martini 193
Martinez 113
Martini Noir 211
Mary Pickford 97
Max Baer Cocktail 422
May well Blossom Fizz 25
Medium Martini 209
Melba 113
Melba Champagne 138
Melon Ball 355
Melontini 217
Meltdown 340
Memphis Belle 383
Mermaid’s Preference 303
Mermaid’s Pride 290
Merry Widow Cocktail 432
Town 515
Metropolitan 411
Mexican Flag 345
Mexican Rose 362
Mexican StandOff 372
Mexican Dawn 530
Mexican Marriage Breakfast
Cocktail 27
Miami 296
Mikado Cocktail 433
Milk Punch 22
Milky Direction Martini for 2 213
Million Greenback Cocktail 432
Millionaire 95
Millionaire’s Espresso 235
Mimosa 128
Head Eraser 360
Mint Collins 99
Mint Julep 75
Mint Patty Martini 215
Mission Performed 343
Missionary 502
Missionary’s Oversight 333
Mississippi Mule 116
Mister Darcy 521
Mistletoe Martini 451
Misty Island 292
Combined Mocha Frappe 233
Mocha Mint 240
Mojito 115
Monday Early morning 70
Monkey Gland 416
Monkey Glow 355
Monte Carlo 92, 162
Montego Bay 503
Montmartre 199
Montmartre One of a kind Cocktail 423
Moon Raker 415
Moon Walker 528
Moonlight Cocktail 516
Moonlight Insanity 256
Moranguito 373
Early morning Call Cocktail 43
Early morning Fizz 57
Early morning Glory Fizz 433
Morro 195
Moscow Mimosa 134
Moscow Mule 103
Moulin Rouge 199
Mule’s Hind Leg 121
Mulled Wine 445
Muted Tequila Sunset 535
N
Bare Woman 392
Napoleon 117
Countrywide Anthem 550
Nectarine Cooler 67
Negroni 88
Neptune’s Nuptial 288
Clean Orleans Buck 122
Contemporary Orleans Fizz 494
Contemporary Orleans Martini 186
Contemporary Orleans Night time 495
Contemporary Calendar year Martini 457
Fresh York Cocktail 104
Clean York Bitter 104
Newbury 204
Nightcap 277
Nijinski Blini 140
No-Gin Fizz 532
Nube Nueve 462
Nutty Professor 350
O
Oatmeal Cookie 358
Oh My Gosh! 359
Ojen Cocktail 41
Ojen Frappe 41
Previous Shaped 78
Opal Martini 182
Opera 122
Oracabessa 267
Orange and Bitters 533
Orange Blossom 87
Orange Champagne 137
Orange Comfort and ease 267
Index 563
Orange Cosmo 223
Orange Crush 381
Orange Fizz 533
Orange Julia 526
Orange Oasis 58
Orange Smile 544
Orangeade 503
Orgasm 356
Oriental Cocktail 120
Oriental Rug 358
Authentic Martini 174
Initial Sin 171
P
Pac Gentleman 504
Paddy Cocktail 472
Paisley Martini 194
Pall Shopping mall Martini 183
Palm Seaside Martini 187
Palme d’Or 210
Panama Cocktail 237
Pancho Villa 346
Panda Endure 258
Panzerwagen 437
Parisian Blonde 268
Park Road Cocktail 398
Park Street Martini 188
Hobby Daiquiri 297
Hobby Fruit Cooler 36
Romantic Rummy 289
Peach Bellini 28
Peach Fuzz 21
Peach Melba 236, 539
Peach Mimosa 27
Peachy Sunset 512
Peanut Butter and Jelly 344
Peggy Cocktail 425
Peppermint Patty 451
Peppermint Adhere 441
Peppermint Twist 244
Perfect 194
Perfect Peach Julep 29
Pernod Classique 43
Persian Poem 527
Peter Pan 117
Phoebe Snow 100
Decide on Me Up 157
Pigskin Shot 347
Pimm’s Cup 62
Piña Colada 281, 504
Pineapple Boomerang 331
Pineapple Cooler 36
Pineapple Desire Cocktail 310
Pineapple Fizz 311
Pineapple Planter’s Pickup 330
Crimson Almond 240
Red Creole 325
Crimson Gin 110
Red Girl 78
Purple Lassie 498
Purple Pet 209
Red Rose Fizz 485
Crimson Squirrel 252
Pisco Bitter 63
Planter’s Punch 286
Poinsettia 440
Poker Cocktail 330
Pollyanna Cocktail 434
Polynesian Paradise 323
Polynesian Decide on Me Up 24
Pomegranate Martini 201
Pomme Fizz 160
Pompano 196
Pony’s Neck 505
Prairie Oyster 550
Preacher’s Anxiousness Punch 333
Presbyterian Cocktail 118
President Roosevelt Cocktail 426
Prince Edward Martini 224
Prince of Wales 148
Princess Martini 186
Princess Mary 249, 419
Princeton 197
Psycho Tsunami 315
Crimson Haze 340
Crimson Hooter Shooter 338
Press 162
Pussy Foot 526
Q
Quaalude 244
Queen Elizabeth Martini 224
R
Racquet Club Martini 195
Rainbow Pousse Café 412
Ramos Gin Fizz 32
Raspberry Lemon Fusion 517
Rattlesnake recipe 373
Razmopolitan","url":"https://recipe.bluelayer.org/recipe/9052/bananarama"},{"id":"8923","title":"Ricotta Amaretto Cheesecake","ingredients":"- 1 cup vanilla wafer crumbs (concerning 21 to 23 cookies)
- 1 tablespoon sugar
- 3 tablespoons butter
- 15 ounces light-weight ricotta cheese
- 8 ounces product cheese
- 3 high eggs as well as 1 egg yolk","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-ebook://Web pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8923/ricotta-amaretto-cheesecake"},{"id":"8708","title":"CREAMY CHOCOLATE CHEESECAKE","ingredients":"- 8 choc. wafer cookies, beaten
- 1 (15 oz.) ctn. portion skim ricott cheese, worn out
- 1 (8 oz.) pkg. Neufchatel cheese, softened
- 1/2 c. frozen egg alternate, thawed
- 3 tbsp. skim milk
- 1/4 c. unsweetened cocoa
- 2 tbsp. praline liqueur
- 1 tbsp. vanilla extract
- 1 1/2 tsp. grated orange rind
- 2 egg whites
- 1/4 c. additionally 2 tbsp. sugar","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Coat a 9 inch sprinkfoam pan with cooking spray. Filth backside and facets of pan with overwhelmed wafers. Fight cheeses inside of a lg. bowl at med. pace of an electrical mixer 2
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8708/creamy-chocolate-cheesecake"},{"id":"8684","title":"YUM YUM CAKE","ingredients":"- 1 pkg. Duncan Hines yellow cake blend
- 1 lg. instantaneous vanilla pudding
- 2 c. milk
- 1 (8 oz.) product cheese
- 1 can beaten pineapple (16 oz.) effectively","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Bake cake as directed inside of 11 x 15 cookie sheet which consists of been greased and floured. Bake at 350 amounts, mixture vanilla pudding with 2 cups milk. Fight in just 8 oz.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8684/yum-yum-cake"},{"id":"8683","title":"TANDY CAKE","ingredients":"- 2 c. flour
- 2 c. sugar
- 2 tsp. baking powder
- 2 tbsp. melted margarine
- 1 c. milk
- 4 eggs
- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Combine all with each other and fight 3 minutes. Employ the service of a cookie sheet with facets. Spray with bakers pleasure or grease and flour. Bake 350 amounts for 15 to 20 min
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8683/tandy-cake"},{"id":"8659","title":"Filth CAKE","ingredients":"- 20 oz. pkg. Oreos
- 1/4 c. butter or margarine
- 8 oz. product cheese
- 1 c. confectioners' sugar
- 3 1/2 c. milk
- 2 pkgs. (4 serving measurement) French vanilla pudding, quick
- 8 oz. Great Whip, thawed","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Contemporary flower pot, plastic flower, gummy worms Crush cookies and fixed apart. Product alongside one another butter, product cheese and confectioners' sugar. Inside of a diffe
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8659/filth-cake"},{"id":"8607","title":"Mother'S SPRITZ","ingredients":"- 2 c. butter or 1 lb. (do not choice)
- 1 c. sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1/4 tsp. almond extract (optional)
- 3 1/2 c. flour","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product butter; increase sugar and mix properly. Include unbeaten egg yolk and flavoring, then increase flour, blending perfectly. Tension all through cookie drive upon ungreased c
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8607/mothers-spritz"},{"id":"8517","title":"FLOWER POT CAKE","ingredients":"- 1 pkg. Oreo cookies
- 1 (16 oz.) can lovable cherry pie
- 1 bag of gummy worms (5 or 6)
- 1 flower pot
- 1 stem of synthetic bouquets
- 1 spade shovel","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Crumble Oreo cookies inside of backside of flower pot. Space a layer of the cheesecake, then a layer of pie filling and then a layer of Oreo crumbs. Option levels until eventually
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8517/flower-pot-cake"},{"id":"8484","title":"FRUIT CAKE COOKIES","ingredients":"- 2/3 c. brown sugar, packed
- 1/2 c. butter or margarine
- 1 egg
- 1 tsp. vanilla
- 1 c. flour
- 1/2 tsp. baking soda
- 1/2 c. coarsely chopped pecans
- 1/2 tsp. salt
- 2/3 c. chopped cherries (candied)
- 1/2 c. candied pineapple, chopped
- 1/2 c. full hazelnuts
- 1 lb. dates, pitted
- 1/2 c. walnuts, coarsely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product sugar and butter right up until light-weight and fluffy; increase egg and vanilla. Battle effectively. Stir with each other flour, soda and salt and include to creamed comb
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8484/fruit-cake-cookies"},{"id":"8461","title":"UPSIDE DOWN GERMAN CHOCOLATE CAKE","ingredients":"- 1 c. pecans, chopped
- 1 c. coconut
- 1 German chocolate cake mixture
- 1 (8 oz.) pkg. product cheese
- 1/2 c. butter, softened
- 1/2 c. powdered sugar
- 30 minutes to neat. Switch about upon cookie sheet and slash.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Spread pecans and coconut within backside of greased 9 x 13 inch pan. Merge German chocolate cake in accordance to box recommendations and pour previously mentioned pecans and coco
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8461/upside-down-german-chocolate-cake"},{"id":"8422","title":"CHEESECAKE COOKIES","ingredients":"- 1/3 c. butter
- 1/3 c. brown sugar
- 1 c. flour
- 1/2 c. chopped outrageous
- 1/4 c. sugar
- 1 pkg. (8 oz.) product cheese
- 1 egg
- 2 tbsp. milk
- 1/2 tsp. vanilla
- 1 tbsp. lemon juice","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Preheat oven to 350 stages. Product butter and brown sugar right up until light-weight and fluffy. Include flour and ridiculous; merge right until blend resembles crumbs. Fastened
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8422/cheesecake-cookies"},{"id":"8397","title":"TEXAS CHOCOLATE SHEET CAKE","ingredients":"- 2 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, frivolously overwhelmed
- 1 tsp. vanilla
- 1/2 c. bitter product or 1/2 c. buttermilk
- 2 sticks butter or margarine
- 4 tbsp. cocoa
- 1 c. water
- 15 1/2 x 10 1/2 inches. Cookie sheet ought to be a deep cookie sheet pan. Bake at
- 350 levels for 23 minutes. Ice whilst cake is very hot. --CHOCOLATE FROSTING:--
- 1 adhere butter
- 4 tbsp. cocoa","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Room 2 sticks of butter, 4 tablespoons cocoa and 1 cup water more than medium warmth and convey to a boil. Pour higher than the flour and sugar combination. Combination properly. I
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8397/texas-chocolate-sheet-cake"},{"id":"8377","title":"Contemporary YORK CHEESE CAKE","ingredients":"- 1/4 c. butter, melted
- 2 c. graham crackers, beaten, crumbs or chocolate cookie crumbs
- 2 (8 oz.) pkgs. product cheese
- 1 (16 oz.) bitter product
- 1 c. sugar
- 2 tbsp. almond flavoring
- 3 eggs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
CRUST: Incorporate butter and crumbs; pat into springform pan. Combine all filling elements nicely, inside food items processor, blender or with beaters. Pour into crust. Bake at 3
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8377/contemporary-york-cheese-cake"},{"id":"8364","title":"HEAVENLY CHEESE CAKE","ingredients":"- 2 c. fantastic crumbs
- 1/3 c. in addition 1 tbsp. butter
- 1/4 c. sugar
- 2 (8 oz.) pkgs. product cheese
- 5 eggs
- 1 c. sugar
- 1 1/2 tsp. vanilla
- 1/2 pt. bitter product
- 6 tbsp. sugar
- 1 1/2 tsp. vanilla","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Blend \"crumbs\" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into backside of springform pan. Bake at 300 ranges for 10 minutes. Carefully mixture product cheese and
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8364/heavenly-cheese-cake"},{"id":"8361","title":"Dust CAKE","ingredients":"- 1 lg. pkg. Oreo cookies
- 4 tbsp. butter
- 1 (8 oz.) pkg. product cheese
- 1 c. powdered sugar
- 3 1/2 c. milk
- 2 pkgs. French vanilla pudding (quick) (I learned pudding at Krogers)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Crush cookies, product and all cookies collectively and mounted apart. Product alongside one another 4 tablespoons butter, one 8 ounce offer of product cheese and 1 cup of powdered
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8361/dust-cake"},{"id":"8360","title":"Grime CAKE","ingredients":"- 1 lg. bag Oreo cookies
- 1/2 adhere butter or margarine
- 1 (8 oz.) pkg. product cheese
- 2 lg. containers of vanilla quick pudding
- 2 c. milk
- 1 (8 oz.) container Amazing Whip
- 8 inch flower pot
- 1 (8 oz.) pkg. product cheese","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Synthetic flower (if you demand from customers) Crush inside blender, or food items processor, 1 higher bag of Oreo cookies, fastened apart. Product alongside one another: 1/2 adhe
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8360/grime-cake"},{"id":"8343","title":"Wendy's Spicy Chicken Fillet Sandwich","ingredients":"- 1 3/4 cup Full wheat flour
- 1 1/2 cup White flour
- 1/3 cup Oil
- 3/4 teas. Salt
- 1 cup Water
- 1. Inside of major blending bowl, blend the flours and carefully mixture.
- 2. Within independent bowl incorporate the oil, salt, and water.
- 3. Include liquid blend to dry, blending very well yet as tiny as likely.
- 4. Roll as slender as probable upon unoiled cookie sheet ˆ’ not a lot more than 1/8\" thick. Mark with knife for measurement crackers most popular, yet do not slash for the duration of. Prick each and every cracker a several situations with fork. Sprinkle frivolously","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8343/wendys-spicy-chicken-fillet-sandwich"},{"id":"8326","title":"Tootsie Rolls","ingredients":"- 35 patient Kraft caramels
- 1/4 cup water
- 1 box Nabisco Lorna Doone shortbread (in excess of 40)
- 2 ˆ’ 12 oz. baggage milk chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge the caramels with the water inside a very low pan and soften higher than reduced warmth. Room the shortbread cookies facet via facet upon an ungreased cookie sheet. Spoon a low quantity of caramel on to each and ev.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8326/tootsie-rolls"},{"id":"8297","title":"Stuckey's Pecan Log Rolls","ingredients":"- 7 or 8 weight of corporation, ripe (ideally Roma) tomatoes.
- 2 inches prolonged, reduce it within just quarters.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Scrape out all of the seeds that you can without the need of doing away with the pulp. Set up the tomatoes, with the reduce appear up, upon nonˆ’adhere cookie sheets (glass or porcelin dishes are Alright. They will compr.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8297/stuckeys-pecan-log-rolls"},{"id":"8258","title":"Sbarro Baked Ziti","ingredients":"- 2 ˆ’ 10 oz. systems frozen chopped spinach ˆ’ Thawed inside fridge right away
- 1 lb. ricotta cheese
- 3/4 lb. shredded mozzarella cheese
- 2 oz. grated Romano cheese
- 1/2 teas. black pepper
- 1/4 lb. (1 adhere) butter or margarine, frivolously melted
- 12 lasagna noodles
- 16 oz. jar spaghetti sauce (thinned with a minor water)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook lasagna noodles in accordance to offer recommendations. Drain very carefully as a result as not to split noodles. Rinse and lay out flat upon a cookie sheet. Fastened apart. Squeeze the more humidity out of spinach.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8258/sbarro-baked-ziti"},{"id":"8238","title":"Prudhomme's Cajun Seasoning Merge","ingredients":"- 10 oz. deal Lorna doone cookies, beaten
- 1/4 lb. melted butter
- 1/4 cup sugar
- 1 envelope Knox gelatin","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8238/prudhommes-cajun-seasoning-merge"},{"id":"8205","title":"Pepperidge Farms Milano Cookies","ingredients":"- 1/3 cup granulated sugar
- 1 16ˆ’oz. bottle gentle corn syrup
- 2 cups 80ˆ’evidence vodka
- 2 teaspoons peppermint extract","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Blend sugar and corn syrup within a 2 quart pan higher than medium warm. Warm until finally sugar dissolves, stirring consistently (above 5 minutes). Anytime sugar incorporates dissolved, include vodka and stir properly.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8205/pepperidge-farms-milano-cookies"},{"id":"8204","title":"Pepperidge Farm Sausalito Cookies","ingredients":"- 1 cup salted butter, softened
- 3/4 cup mild brown sugar, packed
- 2 tsp. all-natural vanilla extract
- 2 cups allˆ’explanation flour
- 1 Tbls. salted butter
- 1 cup semiˆ’cute chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 325 F. Within just a weighty bowl, product 1 cup butter and sugar at medium rate. Then insert vanilla and flour, combination meticulously at reduced pace. Form a position tsp of dough into 1\" balls, then .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8204/pepperidge-farm-sausalito-cookies"},{"id":"8178","title":"Oreo Cookies","ingredients":"- 1 ˆ’ 2 lb. bag of Frozen French Fries
- 1 Cup shredded Colby Jack cheese
- 6 parts of Bacon, cooked
- 24 Fl. Oz. Peanut Oil (can be reused afterwards; retail store in just fridge)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Divide the fries into fifty percent, and seek the services of the other 50 percent later on. Warm oil to 350 levels. If you do not include a thermostat, deliver absolutely sure the oil is incredibly hot plenty of, as a r.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8178/oreo-cookies"},{"id":"8177","title":"CREME FILLING:","ingredients":"- 3 1/2 cups powdered sugar
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shortening (no alternative)
- 3 tablespoons warm water
- 3/4 inch within just diameter, yet again having your palms. Sandwich one filling within just the middle of 2 cookies and very carefully push down right up until the filling spreads virtually to the benefit.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 325F. Mix all components; then knead with your fingers right up until it is pliable together with dough. Sort dough into 3/4 inch balls and thrust flat, 1/2 inch aside upon greased cookie sheets. Backside.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8177/creme-filling"},{"id":"8152","title":"Nutter Butter Cookies","ingredients":"- 3 lbs .. crimson potatoes
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 quarts halfˆ’andˆ’50 %
- 1 pound block Velveeta cheese, melted","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8152/nutter-butter-cookies"},{"id":"8150","title":"Mrs. Fields Cinnamon Sugar Cookies","ingredients":"- 1 pkg yellow cake merge
- 3/4 cup butter
- 2 1/2 cups effortless oats
- 12 ounces preserves or jam
- 1 T water
- 13x9x2ˆ’inch pan. Push firmly into pan to protect the backside.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 375. Soften butter. Blend cake combination and oats within a huge bowl; stir inside of the melted butter right until the mix is crumbly. Evaluate 50 percent of this mix (more than 3 cups) into a greased M.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8150/mrs-fields-cinnamon-sugar-cookies"},{"id":"8149","title":"Cookies:","ingredients":"- 2 1/2 cups allˆ’reason flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup dim brown sugar, packed
- 1/2 cup white sugar
- 1 cup salted butter, softened
- 2 huge eggs
- 2 tsp. natural vanilla extract","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 300F. Inside of a tiny bowl blend sugar and cinnamon for topping. Fixed apart. Within just a medium bowl mix flour, soda and salt. Combination effectively with a whire whisk and established apart. Inside .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8149/cookies"},{"id":"8148","title":"Mrs. Fields Peanut Butter Cookies","ingredients":"- 3 Tbsp. white sugar
- 1 Tbsp. floor cinnamon","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8148/mrs-fields-peanut-butter-cookies"},{"id":"8147","title":"Mrs. Fields Chocolate Chip Cookies","ingredients":"- 2 Teaspoon Vanilla
- 1 Cup Peanut butter; creamy
- 3 Eggs
- 1 Cup Butter; softened
- 1 1/4 Cup Sugar
- 1 1/4 Cup Darkish brown sugar
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking soda
- 2 Cup Flour","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 300 ranges. Inside of a medium bowl, mix flour, soda, and salt. Merge nicely with a cord whisk. Within a enormous bowl, merge sugars having a mixer at medium pace. Insert butter and incorporate to style a.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8147/mrs-fields-chocolate-chip-cookies"},{"id":"8072","title":"Keebler Delicate Batch Cookies","ingredients":"- 1 cup Applesauce
- 1/2 cup Heinz ketchup
- 1 1/4 cups Light-weight brown sugar, packed
- 6 tablespoons Lemon juice","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8072/keebler-delicate-batch-cookies"},{"id":"8054","title":"Howard Johnson's Boston Brown Bread","ingredients":"- 1/2 cup butter
- 1/2 cup semiˆ’lovable chocolate chips
- 1/3 cup sugar
- 1 egg
- 1 tsp. vanilla
- 3/4 cup flour
- 2 tbls. cocoa powder
- 1/2 tsp. baking powder
- 3 cups vanilla ice product, a bit softened","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 325 amounts. Line 10x15 cookie sheet with wax paper & frivolously oil paper. Soften butter and choc. chips, stir and permit to great. Overcome alongside one another sugar & egg right up until faded & crea.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8054/howard-johnsons-boston-brown-bread"},{"id":"8025","title":"Hardee's Cinnamon Raisin Biscuits","ingredients":"- 1/2 lb Butter
- 1 cup Sugar
- 1/2 cup Crazy, finely chopped
- 1/3 cup Chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge very first 3 components and boil, stirring regularly until finally it thickens and appears to be including a brown paper bag. Pour upon greased cookie sheet. Sprinkle the chocolate chips upon supreme. Enable soften.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8025/hardees-cinnamon-raisin-biscuits"},{"id":"8023","title":"Hamburger Helper","ingredients":"- 4 cups selfˆ’escalating flour
- 1 tbs. sugar
- 1 tbs. baking powder
- 2 cups buttermilk
- 2/3 c. shortening","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mixture with each other, however do not knead. Roll out to 1\" thick. Minimize and brush tops with excess buttermilk. House upon greased cookie sheet. Bake at 400 stages for 15 minutes.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8023/hamburger-helper"},{"id":"8017","title":"For the cookies: sift with each other very first 3 elements and","ingredients":"- 12 minutes. Enable to great, then remove towards parchment.
- 50 percent Moons 192
- 1 heaping Tbls. of buttercream icing.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Insider's Recipes Learn Version tumble in opposition to a spoon in just thick ribbons. Maintain icing hot within double boiler previously mentioned lower warm. For buttercream icing: with mixer upon small, blend all comp.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8017/for-the-cookies-sift-with-each-other-very-first-3-elements-and"},{"id":"8011","title":"Grand Marnier","ingredients":"- 3 1/2 cups sifted full wheat flour
- 1 tsp. baking soda
- 1/2 cup brown sugar
- 2 cups milk
- 2 tbsp. vinegar
- 3/4 tsp. salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mixture flour, baking soda, sugar and salt. Stir vinegar into milk and incorporate to flour mix. Fight until eventually comfortable. Spread dough 1/4ˆ’inch thick upon a greased cookie sheet. Bake in just a 375F. oven rel.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8011/grand-marnier"},{"id":"8004","title":"Lady Scout Samoa Cookies","ingredients":"- 1 envelope Fast paced dry yeast
- 1/4 cup Really heat water
- 1/3 cup Sugar
- 1/4 cup Butter or margarine
- 1 teaspoon Salt
- 1 cup Scalding sizzling milk
- 1 Egg ˆ’ˆ’ flippantly overwhelmed
- 4 1/2 cups Sifted allˆ’cause flour
- 2 tablespoons Melted butter or margarine ˆ’ˆ’ for brushing rolls
- 1 3/4 inches in just diameter. Desired destination within just cool rows, not Really touching, inside of a wellˆ’buttered 13 x 9 x 2 inch pan. Protect rolls and allow for increase in just","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sprinkle the yeast higher than unbelievably incredibly hot water within just a heavy bowl (Really heat water ought to experience easily scorching whenever shed upon wrist.) Stir right up until yeast dissolves. Increase s.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8004/lady-scout-samoa-cookies"},{"id":"8003","title":"Woman Scout Mint Cookies","ingredients":"- 6 tablespoons butter
- 1/2 cup sugar
- 1/2 cup mild corn syrup
- 1/2 of 14ˆ’oz can sweetened condensed milk
- 1/2 tsp. vanilla
- 4 cups toasted coconut
- 1 cup semiˆ’lovable or milk chocolate chips
- 220ˆ’228 stages. Remove towards warm. Stir inside vanilla. Combat until eventually creamy. Quickly stir within just toasted coconut and combine very well. Spoon mix by means of teaspoonfuls into round mounds on to buttered waxed paper. Flatten marginally and with the stop of a wood spoon poke a reduced spherical gap into the middle of every cookie. Great thoroughly.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Within 2ˆ’quart saucepan above mediumˆ’reduced warm, blend butter, sugar and corn syrup. Warm to a total boil, stirring generally with a picket spoon. Boil 3 minutes, stirring often. Little by little pour inside sweetene.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8003/woman-scout-mint-cookies"},{"id":"7987","title":"Popular Amos Cookies","ingredients":"- 4 cups sugar
- 2 cups gentle corn syrup
- 14 ounce can sweetened condensed milk
- 1 1/2 cups milk
- 1 cup whipping product
- 1 cup butter
- 2 teas. vanilla
- 2 cups chopped walnuts or pecans","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Frivolously grease a 9\" via 13\" baking pan. Within just a hefty sauce pan, mix sugar, corn syrup, condensed milk, milk, product and butter. Destination higher than medium warmth and stir often with a wood spoon until eve.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7987/popular-amos-cookies"},{"id":"7986","title":"Entenmann's Pounds Absolutely free Chocolate Cupcakes","ingredients":"- 2 cups of softened margarine
- 2 medium eggs
- 1 teaspoon vanilla
- 3/4 cups mild brown sugar
- 3/4 cups sugar
- 1 teaspoon water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 and 1/2 cups flour
- 2 cups raisins
- 1 offer of chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge with each other margarine, eggs, vanilla, sugars, water and baking soda. Bit by bit increase the flour, salt and chocolate and any other factors that you increase to cookies these as insane or raisins. Combine nice.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7986/entenmanns-pounds-absolutely-free-chocolate-cupcakes"},{"id":"7969","title":"Dunkin Doughnuts","ingredients":"- 1 cup peanut butter
- 1 cup corn syrup
- 1/2 cup chocolate chips
- 1 cup brown sugar
- 3/4 cup peanuts
- 1/2 cup sesame seeds
- 1ˆ’1/2 cup rice krispies
- 1/2 cup sunflower seeds (uncooked, shelled)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Simmer peanut butter, corn syrup, chocolate chips, and brown sugar jointly for 8ˆ’10 minutes. Incorporate within just being elements. Push on to cookie sheet. Interesting and lower into bars. Do NOT put within refrigerat.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7969/dunkin-doughnuts"},{"id":"7964","title":"Double Tree Resort Chocolate Chip Cookies","ingredients":"- 1 Pound Plums halved and pitted
- 1 Pound Apricots halved and pitted
- 1 1/4 Cups Cider vinegar
- 3/4 Cup Water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7964/double-tree-resort-chocolate-chip-cookies"},{"id":"7963","title":"Domino's Pizza Sauce","ingredients":"- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 1 cup oats (raw)
- 3/4 cup sugar
- 3/4 cup Darkish Brown sugar
- 1 cup butter, softened
- 2 high eggs
- 2 tsp. vanilla
- 1 tsp. lemon juice
- 12 oz. chocolate chips
- 1 1/2 cup walnuts","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 375 stages. Evenly grease cookie sheets. Room the butter within just a enormous bowl and product frivolously with an electrical mixer. Increase the sugars and fight upon medium tempo for pertaining to 2 m.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7963/dominos-pizza-sauce"},{"id":"7955","title":"Cracker Barrel's Hashbrown Casserole","ingredients":"- 4 Quarts Popped popcorn
- 1 Cup Spanish peanuts
- 4 Tablespoons Butter
- 1 Cup Brown sugar
- 1/2 Cup gentle Corn syrup
- 2 Tablespoons Molasses
- 1/4 Teaspoon Salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 250 concentrations. Incorporate popcorn and peanuts in just a metallic bowl or upon a cookie sheet and point within preheated oven. Merge all being components within a saucepan. Stirring more than medium .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7955/cracker-barrels-hashbrown-casserole"},{"id":"7901","title":"Cheese Crackers","ingredients":"- 16 ozs. product cheese, softened
- 1ˆ’1/2 teaspoons vanilla
- 1 egg, overwhelmed
- 1/2 cup sugar
- 1/2 cup raspberry or apricot jam
- 2 courses of refrigerated crescent roll dough
- 4 ozs. sliced almonds
- 1 can crescent roll dough upon a cookie sheet, sealing perforations. Spread product cheese filling upon dough, leaving 1/4 inch edges. Ultimate with jam. Unroll minute can of dough and lay upon greatest of initially layer. Seal edges with gain of fork. Brush with crushed egg. Sprinkle with sliced almonds. Bake for 30 minutes. Permit to awesome a little right before slicing.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350F. Blend product cheese, vanilla, and sugar inside of a bowl. Unroll.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7901/cheese-crackers"},{"id":"7864","title":"Boston Market's Lovable Potato Casserole","ingredients":"- 2 Cup Bran
- 2 Cup Complete wheat flour
- 1/2 Cup Nonfat dry milk powder
- 3 Tablespoon Brewer's yeast (optional)
- 1 Teaspoon Salt
- 1/4 Cup Oil
- 1 Tablespoon Molasses
- 1 Cup Water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate dry substances. Create a effectively within the middle and incorporate oil,molasses and water. Combine properly. Divide into a few elements and roll out as slim as opportunity upon greased cookie sheets. bake.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7864/boston-markets-lovable-potato-casserole"},{"id":"7826","title":"Ben & Jerry's Huge Chocolate Chip Cookies","ingredients":"- 1/4 cup White chocolate; chop coarse
- 1/4 cup Semisweet chocoate; chop
- 1/4 cup Pecan halves; chopped
- 1/4 cup Walnuts; chop coarse
- 1/4 cup Chocolate coated almonds; reduce inside 50 %
- 4 oz Unsweetened chocolate
- 1 cup Milk
- 2 Enormous Eggs
- 1 cup Sugar
- 1 cup Large or whipping product
- 1 teas Vanilla extract
- 1/2 teas Salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Blend the coarsely chopped chocolate, pecans, walnuts and chocolate coated almonds inside of a bowl, protect and refrigerate. Soften the unsweetened chocolate inside the greatest of a double boiler earlier mentioned warm.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7826/ben-jerrys-huge-chocolate-chip-cookies"},{"id":"7825","title":"Ben & Jerry's Fresh new Ga Peach Ice Product","ingredients":"- 1/2 cup Butter, area temperature
- 1/4 cup Granulated sugar
- 1/3 cup Brown sugar
- 1 Hefty egg
- 1/2 teas Vanilla extract
- 1 cup (+ 2 teas) All Reason Flour
- 1/2 teas Salt
- 1/2 teas Baking Soda
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Coarsely Chopped Walnuts
- 1. Preheat the oven to 350F.
- 2. Fight the butter and both of those sugars inside of a heavy blending bowl till gentle and fluffy. Incorporate the egg and vanilla extract and combine properly.
- 3. Incorporate the flour, salt, and baking soda inside of an additional bowl. Include the dry substances to the batter and blend until finally nicely merged. Stir in just the chocolate chips and walnuts.
- 4. Reduce the dough by means of minor scoops 2 to 3 inches aside upon an ungreased cookie sheet. Flatten just about every scoop with the again of a spoon to above 3 inches inside of diameter.
- 5. Bake till the facilities are nevertheless a little tender to the contact, 11 to
- 14 minutes. Permit amazing upon the cookie sheet for 5 minutes, then shift to racks to interesting carefully.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Results in 12 to 15 cookies.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7825/ben-jerrys-fresh-new-ga-peach-ice-product"},{"id":"7797","title":"Almond Bark","ingredients":"- 4 c (8 1/2ˆ’oz) shredded coconut
- 1/4 c Mild corn syrup
- 1 pk (11 1/2ˆ’oz) milk chocolate components
- 1/4 c Vegetable shortening
- 26 Entire organic and natural almonds (1ˆ’oz)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Line 2 substantial cookie sheets with waxed paper. Mounted enormous cord cooling rack upon paper; mounted apart. Vacation spot coconut within just significant bowl; mounted apart. Stage corn syrup inside of a 1ˆ’cup glas.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7797/almond-bark"},{"id":"7682","title":"ALMOND SHORTBREAD COOKIES","ingredients":"- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7682/almond-shortbread-cookies"},{"id":"7681","title":"CHOCOLATE CHIP SKILLET COOKIE","ingredients":"- 2 cups all-rationale flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cup moreover 1 teaspoon unsalted butter, softened
- 1 cup sugar
- 3 cup packed brown sugar
- 2 teaspoons vanilla extract","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7681/chocolate-chip-skillet-cookie"},{"id":"7037","title":"Recipes For Cookies","ingredients":"- 1 c. molasses
- 1/3 c. lard or other shortening
- 1/4 c. butter
- 1/2 tsp. soda
- 1 Tb. ginger
- 1 tsp. salt
- 1/3 c. butter
- 1 c. sugar
- 2 eggs
- 1/2 c. skinny product","directions":"1. Unique step: be assisted.
2. Unique step: GINGER SNAPS
3. Unique step: (Plenty of for 4 Dozen Snaps)
4. Unique step: 3-1/4 c. flour
5. Unique step: Warm the molasses to boiling and pour in excess of the shortening. Sift the dry elements alongside one another and include Those people. Awesome the combination till it is rigid and chilly, roll as slim as probable, slice with a little spherical cutter, and bake within a simple oven, currently being mindful not to melt away.","url":"https://recipe.bluelayer.org/recipe/7037/recipes-for-cookies"},{"id":"6716","title":"A further True Cafe Recipe","ingredients":"- 1 dice (4 ounces) butter, slice into very low parts
- 2 tablespoons of water
- 1 cup of flour
- Instant aspect:
- 1 cup of water
- 1 dice (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond tasteing
- Elements for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Low selection of melted butter
- A splash of espresso
- Slivered almonds
- Recommendations for cafe espresso cake:
- Seek the services of the butter and flour and water inside \"component one\" to create the backside crust of this recipe. The butter must be chilled.
- Location the flour inside a blending bowl and lower within the butter with a pastry blender or mix with your fingertips right up until the texture is including coarse crumbs (with regards to the measurement of peas)
- Sprinkle the 2 tablespoons of water lightly previously mentioned the seem of the mix
- Combine simply right up until the elements are moistened and the dough can be fashioned into a ball
- Destination the dough upon a flippantly floured appear or pastry mat
- Roll the dough out to a thickness of 1/8 inch within the condition of a cookie sheet pan and usefulness it carefully on to the pan
- (ongoing up coming web site) Web site 224
- Correct Cafe Recipes: Food items That Manufactured a Business
- (Site 2 of 2)
- Danish Espresso Cake Recipe
- Chapter 2:
- Convey 1 cup of water to boil inside of a sauce pan with one dice of butter and almond tasteing until eventually the
- Butter is melted
- Remove the sauce pan against the warm and add one cup of flour
- Mix the combination till it leaves the aspects of the pan
- Mix in one egg at a year, stirring soon after each and every addition
- Spread the blend previously mentioned the backside crust all the route out to the edges
- Bake at 350 ranges F for one hour and make it possible for it great marginally","directions":"1. Blend all frosting substances until the slivered almonds inside a blending bowl right up until the frosting is soft and the regularity will allow you to drizzle the frosting around the incredibly hot espresso cake
2. The moment drizzling the frosting around the cake, sprinkle with the slivered almonds
3. This Danish espresso cake recipe is least complicated whenever assisted the working day you bake it. Appreciate it with your espresso or tea and fresh new fruit or fruit juice.","url":"https://recipe.bluelayer.org/recipe/6716/a-further-true-cafe-recipe"},{"id":"6714","title":"A Great Cafe Dessert Recipe in opposition to True Cafe Recipes","ingredients":"- 1/2 cup incredibly hot fudge sauce (above 2 tablespoons for each serving)
- 1/2 cup Strawberry preserves (over 2 tablespoons for each serving) Chocolate chip cookies, comfortable-design and style (6 medium measurement cookies), crumbled
- 2 bananas, sliced into chunks
- 1 pint of ice product, softened (Tin Roof Sundae, Chocolate Bite or Vanilla) Whipped product","directions":"1. Layer the elements inside of this acquire:
2. Crumbled cookies (help save 1/4the of the cookie crumbles to sprinkle around the performed dessert)
3. 1/2 cup Ice product for each dish
4. 1 tablespoon just about every of Fudge sauce and strawberry preserves above the ice product
5. The bananas components
6. A lot of whipped product
7. 1 Tablespoon of incredibly hot fudge sauce and one tablespoon of strawberry preserves
8. Becoming cookie crumbs
9. Address just about every dish with plastic wrap and freeze for at bare minimum one hour. Remove dishes towards the freezer somewhat right before serving.","url":"https://recipe.bluelayer.org/recipe/6714/a-great-cafe-dessert-recipe-in-opposition-to-true-cafe-recipes"},{"id":"6637","title":"A different Accurate Cafe Recipe","ingredients":"- 1 dice (4 ounces) butter, reduce into little elements
- 2 tablespoons of water
- 1 cup of flour
- Minute chapter:
- 1 cup of water
- 1 dice (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond tasteing
- Components for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Minor total of melted butter
- A splash of espresso
- Slivered almonds","directions":"1. Seek the services of the butter and flour and water within just \"aspect one\" to create the backside crust of this recipe. The butter should really be chilled.
2. Destination the flour in just a blending bowl and reduce within the butter with a pastry blender or mix with your fingertips right until the texture is including coarse crumbs (regarding the sizing of peas)
3. Sprinkle the 2 tablespoons of water frivolously previously mentioned the seem of the combination
4. Combination simply until finally the elements are moistened and the dough can be fashioned into a ball
5. House the dough upon a flippantly floured appear or pastry mat
6. Roll the dough out to a thickness of 1/8 inch inside of the condition of a cookie sheet pan and advantage it carefully on to the pan
7. Correct Cafe Recipes: Food items That Produced a Business
8. (Web site 2 of 2)
9. Danish Espresso Cake Recipe
10. Portion 2:
11. Provide 1 cup of water to boil within just a sauce pan with one dice of butter and almond tasteing until finally
12. The butter is melted
13. Remove the sauce pan towards the heat and mix in one cup of flour
14. Mix in the blend until finally it leaves the aspects of the pan
15. Add one egg at a period, stirring just after every single addition
16. Spread the blend about the backside crust all the path out to the edges
17. Bake at 350 amounts F for one hour and allow it amazing a little
18. Mix in all frosting elements unless of course the slivered almonds in just a blending bowl right until the frosting is delicate and the regularity lets you to drizzle the frosting more than the heat espresso cake
19. The moment drizzling the frosting more than the cake, sprinkle with the slivered almonds
20. This Danish espresso cake recipe is least difficult whenever assisted the working day you bake it. Delight in it with your espresso or tea and refreshing fruit or fruit juice.","url":"https://recipe.bluelayer.org/recipe/6637/a-different-accurate-cafe-recipe"},{"id":"6586","title":"Bitter Product Brittlebread","ingredients":"• 2 3/4 cup All-cause flour
• 1 cup Bitter cream
• 1/4 cup Sugar
• 2 tbsp Creole seasoning
• 1/2 tsp Baking soda
• 2 tbsp Kosher salt for sprinkling
• 1/2 cup Butter","directions":"1. Preheat the oven to 400°F. Sift alongside one another the flour, sugar, salt, and baking soda into a bowl or food items processor.
2. Cut inside of the butter. Add the bitter cream and Creole Seasoning (watch recipe for Creole Seasoning), and add to a comfortable dough.
3. Roll out paper-skinny on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and level on an ungreased baking sheet.
4. Bake for 5-8 minutes. Turn off the warmth and let the bread to crisp in the oven. Nathalie Dupree explains this recipe inside of her reserve \"Clean Southern Cooking\" this route; \"This crisp, cracker-including bread is superior exactly flavored with salt and bitter cream.
5. Nevertheless include Creole Seasoning and you'll add a hot and spicy appetizer that will depart your readers begging for the recipe.
6. It's pleasant to retain a substantial airtight cookie jar complete of this sort of for snacking.\"","url":"https://recipe.bluelayer.org/recipe/6586/bitter-product-brittlebread"},{"id":"6577","title":"Oatcakes (not Cute) Groups: Breads, Scottish, Mine","ingredients":"• 3 1/2 cup Oats; straightforward
• 1/2 cup Shortening
• 1 tsp -salt
• 1/2 cup -water ,approx.
• 2 tbsp Flour","directions":"1. Mix the oats, salt and flour. Cut in just the shortening and add sufficient water to dampen and sort a ball.
2. (A food items processor does the operate in just a jiffy). Depart to swell for 10 minutes. Divide the dough and roll just about every component to 1/8\" thickness; fall on to ungreased cookie sheet, indent inside of squares with a pastry wheel or knife.
3. Bake in just 350°F for pertaining to 1/2 hour however see that they use't convert brown. Lovable Oatcake: Add 1 cup sugar to recipe.
4. Anne's take note: That recipe is labelled \"Bannock\" inside of the identify in just cookbook nevertheless it much further a non adorable oatcake inside the culture of Walker's oatcakes (it appears to be like as \"oatcakes\" inside of the e book's index.
5. Useful resource: _Additional Baking with Schmecks Attractiveness_)","url":"https://recipe.bluelayer.org/recipe/6577/oatcakes-not-cute-groups-breads-scottish-mine"},{"id":"6573","title":"Garlic Cheese Biscuits","ingredients":"• -In opput to the Kitchen area of
• 1 tbsp Chives
• -Lawrence & Cindy Kellie
• 1/4 cup Butter
• 2 cup Bisquick
• -melted
• 2/3 cup Milk
• 1 Garlicup clove -=OR=-
• 1/2 cup Cheddar cheese
• -minced good
• -shredded (2oz)
• 1/2 tsp -garlicup powder
• Pre-warmth oven to 450 degrees
• Soften butter with garlic. Mounted apart and hold hot.","directions":"1. Add baking add, milk, chives and cheese until a comfortable dough kinds- beat vigorously 30 seconds. Shed dough by way of spoonfuls on to ungreased cookie sheet.
2. Bake 8 to 10 minutes or until finally golden brown. Brush garlic/butter mix more than hot biscuitsp just before eliminating in opput to cookie sheet.
3. Would make 10 to 12 biscuits. (Excepint ya which includes 'em true huge) MMMMM The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Area (1:343/26.3) *** This is a answer to #146.
4. *** Look at much too #148. Towards: Lawrence Kellie To: David Packham Msg #148, Mar-22-93 05:47:42 Place: Re: Biscuit Recipe Sought after 1 recipe DP> Owing in Progress DP> >-->-->-D-A-V-E------>","url":"https://recipe.bluelayer.org/recipe/6573/garlic-cheese-biscuits"},{"id":"6572","title":"Peanut Putter Biscuits","ingredients":"• 2/3 cup Milk
• 2 cup Biscuit mixture
• 1/4 cup Peanut butter
• 3 Bacon slices*
• - cooked crisp, tired, and crumbled.
• 1. Preheat oven to 400'F.","directions":"1. 2. Place milk and peanut butter in a deep bowl or mixer container and beat at higher rate till tender and perfectly combined.
2. Add biscuit mix and bacon; stir lightly. Add milk and peanut butter mix all at when and stir with a fork until dough clings alongside one another.
3. Switch out on a evenly floured board and knead carefully a pair periods, then pat out to over 3/4\" thickness.
4. Slice into 2\" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or until evenly browned.","url":"https://recipe.bluelayer.org/recipe/6572/peanut-putter-biscuits"},{"id":"6569","title":"Actually Yeast Bread (gluten Absolutely free) Types: Celiac, Breads","ingredients":"• 3 cup GF Flour Mixture (recipe
• 1/2 cup Lukewarm water
• -follows) 1 1/2
• Yeast cakes, or 1 1/2
• 1/4 cup Sugar
• -tablespoons yeast granules
• 3 1/2 tsp Xanthan gum
• 1/4 cup Shortening
• 2/3 cup Dry milk powder
• 1 1/4 cup Water
• 1 1/2 tsp Salt
• 1 tsp Vinegar
• 2 tsp Sugar
• 3 Eggs","directions":"1. It is not basicup to turn out a yeast bread recipe without having wheat that smallells, slices and preferences including wheat bread.
2. This recipe is tailored from the nutrientsp dept. of the Univ. of Washington College of Medication. Mix flour, sugar, xanthan gum, milk powder, and salt in bowl of hefty responsibility mixer.
3. Retain the services of your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mixture inside the yeast.
4. Fixed apart though you mix the shortening and 1 1/4 cups water inside of saucepan and warm till shortening melts.
5. Switch mixer on lower. Mixture dry elementsp and little by little add shortening and water mix and the vinegar.
6. Mix, then include the eggs. This mix really should experience somewhat heat. Pour the yeast mix into the elementsp in the bowl and beat at maximum tempo for 2 minutes.
7. Place mixing bowl in just a heat place, cover with plasticup wrap and a towel, and allow the dough add virtually 1 to 1 1/2 hrs or until doubled.
8. Return to mixer and overcome on substantial for 3 minutes. Spoon the dough into 3 reduced (2 1/2\" x 5\") greased loaf pans or 1 heavy one.
9. Hire muffin tins and bake any being as very little rolls. Or create all rolls (practically 18). Allow add until the dough is a little over the coolest of pan.
10. Bake in preheated 400 diploma oven for 10 minutes. Place foil higher than bread and bake high loaves 50 minutes more time, little loaves somewhat much less period, and rolls above 25 minutes.
11. NOTES: The dough texture will appear even further which includes cookie dough than bread dough, consequently put on't be alarmed.
12. Bread is cooler once baked in lower loaf pans and tasty in just rolls. I contain properly doubled the recipe to turn out 2 hefty loaves in addition 18 rolls inside the muffin tins or 3 minimal 2 1/2\" x 5\" loaves as well as 24 rolls.
13. This bread freezes nicely. For ease and comfort, cut prior to freezing. This bread might be manufactured with possibly brown or white rice flour inside the GF flour mix.
14. GF flour mix: 2 componentsp white rice flour 2/3 section potato starch flour 1/3 aspect tapioca flour Resource: The Gluten-Absolutely free Gourmand through Bette Hagman Observe: The guide claims xanthan gum is required for all yeast recipes to assist deliver the breads springy and chewy.
15. It assistsp to exchange the gluten the rice and potato flours absence. Released by way of Patty Smallith.","url":"https://recipe.bluelayer.org/recipe/6569/actually-yeast-bread-gluten-absolutely-free-types-celiac-breads"},{"id":"6567","title":"CRANBERRY RAISIN BREAD","ingredients":"• -CALIFORNIA Background CONTI Cranberry Raisin Bread","directions":"1. Serve this bread heat crowned with Cranberry Butter (in this article) on Xmas early morning. 4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 high eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups contemporary cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees.
2. In just a weighty bowl, mix flour, sugar, baking powder, salt and baking soda. With a pastry mixer or fork, slice in just butter till the mix creates coarse crumbs.
3. Inside yet another bowl overcome eggs, Web page 177 orange juice, and orange peel until properly mixed.
4. Stir inside flour mix. Carefully fold in cranberries and raisins. Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick added in just heart arrives out contemporary.
5. Awesome inside pans on rack for 10-15 minutes in advance of eradicating in opput to pans. Cranberry Butter: 1 cup clean cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup unsalted butter, softened 1 Tablespoon lemon juice In just a food items processor puree the cranberries with the sugar.
6. Cover the butter and lemon juice, and mix until comfortable. Move to a serving bowl and chill, lined, until finally company Against: California History Carries on California Record Carries on geted from Debbie Applebury inside the December Cookbook Turn Transformed versus Qbook structure Useful resource: CALIFORNIA Historical past Carries on Revealed on Genie C03 T25 M366 S.MEASE [COOKIE Woman] on 12/19/91 MMMMM The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) This is a answer to #52.
7. *** Perspective moreover #54. Versus: Lawrence Kellie To: Cindy Vincent Msg #54, Mar-22-93 05:56:00 Make any difference: Re: I will need recipes!!
8. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6567/cranberry-raisin-bread"},{"id":"6559","title":"Frances Cook's Bread & Rolls","ingredients":"• 3/4 cup Milk
• 1 Clean cake yeast
• 1/4 cup Sugar
• 3 tbsp Shortening
• 1 tsp Salt
• 1 Egg
• 3 1/2 cup Flour
• 1/4 cup Lukewarm water","directions":"1. Scald milk and pour earlier mentioned sugar, shortening, & salt. Allow it awesome to lukewarm whilst softening yeast inside of a little bowl with the hot water.
2. Although delicate, add the egg and beat with each other a bit. Pour the yeast/egg mix into the milk mix and stir them jointly.
3. The flour may well be sifted or poured into the liquid. With a substantial spoon, stir until flour/milk is properly mixd.
4. You need to comprise a corporation, nevertheless not rigid dough. Devoid of doing away with it in opput to the bowl, cover the dough with a plate or towel and mounted apart to add until double in the vast majority (pertaining to 2 hours relying on the temperature in just the kitchen area).
5. As an alternative of making it possible for the dough add at this actuality you may possibly put it in the fridge and hire it later on, or the up coming working day.
6. View to deliver absolutely sure it doesn't spill out of the bowl. If it commences to spill ahead of you're well prepared to employ the service of it, punch it again down.
7. Refrigerated dough is much easier to manage nonetheless will take more time to add. BREAD: If you need to have to create bread, dump the dough out of the bowl on to a floured appear and with even more flour as necessary to hold it from sticking, knead it until eventually springy and straightforward to control.
8. This dough does not need a good deal of kneading; just adequate to create it very simple to control. For 2 medium measurement loaves slice the dough inside of 50 % and knead/condition every into loaves and put into greased baking pans.
9. Allow pertaining to 2 hrs for the dough to double once again. Bake in just a 375 level oven till lightly browned on supreme (if not sure no matter if or not bread is carried out, idea out of pan and perspective if backside is browned also).
10. ROLLS: To create rolls, effort and hard work and knead dough till springy and efficiently covered. Roll out with a rolling pin and lower with a biscuit cutter and fold more than and Area on a greased cookie sheet (Parkerhouse rolls), or crack dough into little parts, deliver into minimal balls and point 3 in just every single element of a greased muffin pan (Cloverleaf rolls).
11. Lovable ROLLS: For Xmas bread or cute rolls, roll out dough as for Parkerhouse rolls, until making an attempint to deliver an oblong as an alternative of a spherical.
12. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll.
13. Cut and place on a greased pan or deliver into a circle and deliver cutes in the course of the dough at durations.
14. Allow for add and bake as for loaves. Best with an icing manufactured of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle above the bread or rolls When warm.
15. Adorn with insane or end result. If you need to have to create a entire wheat bread, employ 50 % white and 50 percent complete wheat flour, and retain the services of brown sugar as a substitute of white.
16. The stages earlier mentioned will Website page 174 produce 1 massive or 2 medium loaves of bread, or 2 dozen huge rolls.
17. Mrs. Harold T. Cook","url":"https://recipe.bluelayer.org/recipe/6559/frances-cooks-bread-rolls"},{"id":"6527","title":"Mama Lorraine's Pizza Dough","ingredients":"• 1 package Yeast
• 1 1/3 cup Lukewarm water
• 1/3 cup Honey
• 3 cup Flour (mix white &
• 1/3 cup Cooking oil
• -entire wheat) Salt","directions":"1. Inside of a Pretty superior mixing bowl, add water and yeast. Dissolve yeast. Add honey and oil. Stir nicely.
2. Cover flour, one cup at a season until dissolved, then add rest to deliver a bread dough regularity. Just take dough in opput to bowl and on floured seem, knead for about 5 minutes.
3. Roll into ball and in cooled bowl put into a very hot oven for an hour to add. Once an hour, grease a cookie sheet and flatted dough lightly all more than, create edges appear up on aspects.
4. Turn oven to 350°F, put dough on cookie sheet in just oven for 15 minutes. Get out, add toppings and sauce, then cook for 20 much more minutes at 370-375°F.
5. Check seriously. If cheese browns way too prompt, cook extended at a reduce temperature. Resource: MamaLorraine, 1975.","url":"https://recipe.bluelayer.org/recipe/6527/mama-lorraines-pizza-dough"},{"id":"6490","title":"FARSANGI FANK- HUNGARIAN Undeniable DOUGHNUTS Groups: Breads, Doughnuts","ingredients":"• 3 cup Flour
• 1/4 cup Milk
• 1/2 tsp Salt
• 1/8 lb Cute butter, melted
• 1 tbsp Sugar
• 2 Yeast cakes ( dissolved in
• 5 Egg yolks
• -1/4 cup heat milk)","directions":"1. Sift the flour and salt into bowl, include yeast mixutre, add egg yolks and melted butter bit by bit ot flour mixutre.
2. Fight with picket spoon until eventually tender and dough falls off the spoon, this dough should really be quite tender.
3. Put dough on evenly floured board. Roll to 1/2 inch thickness. Cut with spherical cookie cutter, that is made up of been dipped in flour.
4. Put inside of hot location to add until eventually doubled in sizing. Fry inside deep body weight until mild brown.
5. Sprinkle with powdered sugar. from \"The Artwork of Hungarian Cooking\"- put out by way of St. Emery's University Acquiring Fund- Fairfield Ct- 1955","url":"https://recipe.bluelayer.org/recipe/6490/farsangi-fank-hungarian-undeniable-doughnuts-groups-breads-doughnuts"},{"id":"6458","title":"Coco-Carmel Toast","ingredients":"• -CYGNUS, HCPM52C & C.MINEAH
• 1 tbsp Comfortable butter or margarine
• 2 tbsp Brown sugar
• 4 sl White, full wheat, or
• 2 tbsp Flaked coconut
• -raisin bread
• 1. Warmth oven to 325 degrees.
• 2. Combine brown sugar, flaked coconut, and tender butter in just bowl.","directions":"1. 3. Toast slices of bread. Spread with the brown sugar mix. Put on ungreased cookie sheet. 4. Bake inside of 325 amount oven for 10 minutes.
2. Useful resource: The Betty Crocker Cookbook for Boys and Gals","url":"https://recipe.bluelayer.org/recipe/6458/coco-carmel-toast"},{"id":"6447","title":"BAGELS Classes: Breads","ingredients":"• 1 package Fast paced dry yeast
• 1 cup Milk
• 1/3 cup Hot water
• 1 Egg; beaten with a smallall
• 1 tsp Salt
• - water for glaze
• 4 cup All-reason flour
• Coarse salt, or poppy seeds
• 2 tbsp Sugar","directions":"1. Sprinkle the yeast around the heat water, stir, and allow dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a foodstuff processor ready with the dough blade.
2. Pulse the mix lotsp of instances to mix it nicely. (This stage aerates the substances. Mix the yeast mix and milk in just a measuring cup.
3. With the engine functioning, pour the mix during the feed tube. Knead until eventually the mix balls alongside one another and is no lengthier sticky, concerning 60 seconds.
4. Evenly flour a superior plasticup bag, place the dough in just it, squeeze out the air, and stop the close of the bag with a twist tie.
5. Allow the dough add till doubled, concerning 45 minutes. Punch it down. (At this simple fact, the dough can be refrigerated for up to 4 times.
6. Serve it to area temperature ahead of continuing.) Allow the dough relax for 10 minutes. Pull off areas of dough to style 12 2-inch balls.
7. Poke a finger for the duration of the ball, developing a gap the sizing of a golfing ball. With your hands, condition the bagel lightly.
8. Put the bagels on a tray or cookie sheet, cover them with oiled plasticup wrap, and allow them add till puffy, about 30 minutes.
9. Preheat the oven to 400°F. Serve 4 quartsp of water to the boil in just a vast pot. Add the staying 2 tsp of sugar.
10. Poach the bagels, 3 or 4 at a year, for 30 seconds. Transform them and poach for 30 seconds even more.
11. Remove them with a slotted spoon, allow for them drip quickly on a towel kepint less than the spoon, and Area them 1 inch aside on baking sheets.
12. Brush every bagel with a very little of the egg glaze. (At this stage you may well sprinkle on coarse salt, or poppy or sesame seeds).
13. Bake until golden, about 15 minutes. Allow neat on racks.","url":"https://recipe.bluelayer.org/recipe/6447/bagels-classes-breads"},{"id":"6446","title":"PEPPERONI PIZZA BREAD Types: Breads, Ethnic","ingredients":"• 1 tbsp Oil
• 1 tsp Dried oregano, crumbled
• 2 lb Pkg frozen bread dough, thaw
• 1 tsp Dehydrated onion flakes
• 1/2 lb Pepperoni, sliced
• 1/2 cup Parmesan, grated
• 1 lb Mozzarella, grated
• Egg, beaten
• 1 tbsp Garlicup powder
• Sesame seeds
• 1 tsp Dried basil, crumbled","directions":"1. Tends to make 2 loaves. Brush 2 11x17\" cookie sheetsp with oil. Divide dough in just 50 %. Roll 1 dough piece out to edges of 1 cookie sheet.
2. House 50 % of pepperoni slices inside crosswise rows on dough, leaving 1/2\" borders at finishes. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion.
3. Coolest with 1/2 parmesan. Beginning at quick conclusion, roll up jelly roll style and switch seam facet down on cookie sheet.
4. Brush with egg. Cut crosswise slitsp inside of ultimate of dough. Sprinkle with sesame seeds. Repeat with being elements.
5. Preheat oven 400 deg. Bake until eventually golden, over 25 mins. Cut loaves, serve incredibly hot. Can be created 1 7 days forward.
6. Wrap tightly and freeze. Thaw prior to baking. Resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6446/pepperoni-pizza-bread-types-breads-ethnic"},{"id":"6439","title":"PENNSYLVANIA DUTCH PRETZELS Classes: Breads","ingredients":"• 4 cup Unsifted flour
• 1 quart Water
• 1 tsp Sugar
• 3 tbsp Baking soda
• 1 package Chaoticup dry yeast
• Coarse salt
• 1 1/2 cup Incredibly incredibly hot water (120°F-130°F)","directions":"1. In just hefty bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at smallall, add 1 1/2 cups unbelievably hot water.Fight 3 minutes at medium.
2. Slowly but surely add the unwind of the flour. Turn out on to floured board and knead 5 minutes.,Place in just a greased bowl, turn greased facet up.
3. CVover, allow add 45 minutes to an hour. Punch down, change out on to board. Roll componentsp of dough out into pencil shapeds and knot, forming preztel form.
4. Cover, and allow add on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet.
5. Put every single preztel in the water and simmer 20 seconds. Place on properly greased cookie sheet, salt and bake at 400°F for 15 minutes.
6. in opput to *Prodigy's Food items and wine Bulletin Board, from Cindy Brescia,-TBPM77B.","url":"https://recipe.bluelayer.org/recipe/6439/pennsylvania-dutch-pretzels-classes-breads"},{"id":"6438","title":"BUCHTA (POPPYSEED BREAD) Groups: Breads","ingredients":"• 1 Cake compressed yeast OR 6
• Egg yolks
• 1 package Chaoticup dry yeast + 1 tsp
• 1/2 pint Hefty cream (1 cup)
• 1 cup Lukewarm milk
• 6 cup Flour
• 1/2 lb Butter(1 cup)
• 1 tsp Salt
• 1/2 cup Sugar
• 1 1/2 cup Poppyseeds(floor,you should)
• Vanilla","directions":"1. Melt yeast inside of lukewarm milk. Cream butter, add sugar slowly, conquering until eventually light-weight and fluffy.
2. Add egg yolks, and overcome. Add uyeast-milk mix and weighty cream;add. Sift jointly flour and salt and add to egg yolk mix.
3. Knead till the dough no more time sticks to your arms.(this can be completed in a mixer with a dough hook also.)Put the dough in just a greased bowl, cover and allow add until finally doubled inside the cooler part.
4. Divide dough into 7 balls. On a floured show up, roll every single ball into a rectangle 1/4\" thick. Spread with your favourite filling and roll up as you would a jelly roll.
5. House the rolls on a greased cookie sheet(1 roll for every pan), cover and allow add until finally doubled.
6. Bake at 325°F for 30 minutes. Filling: Right after you roll out the dough, brush with melted butter then add poppyseeds and sugar collectively and spread earlier mentioned the dough.
7. Drizzle with melted butter to which some vanilla adds been excess and then roll up. In opput to *Prodigy's Food items and Wine Bulletin Board, from Linda Karner.-tnxc18b","url":"https://recipe.bluelayer.org/recipe/6438/buchta-poppyseed-bread-groups-breads"},{"id":"6429","title":"FOUGASSE Classes: Breads, Ethnic","ingredients":"• 1 tbsp Cornmeal
• Entire sage leaves
• 1 tbsp Olive oil
• 1 tsp Kosher salt","directions":"1. Plan dough as directed for Focaccia. Lightly oil 2 cookie sheetsp and sprinkle every single with 1 tablespoon yellow cornmeal.
2. Divide dough in just 50 percent, condition just about every piece into a ball. Extend each individual with rolling pin itno 8x4 inch oval.
3. Go dough to composed pans. With very low sharp knife, lower 2 1/2 inch slit inside of middle of each and every oval.
4. Cut 8 additional slitsp inside circle about centre. With fingertips,meticulously extend dough into 12x9 inch oval.
5. Cover and allow add 30 minutes. Preheat oven to 425°F, and plan oven as directed with Focaccia.Brush each individual Fougasse with 1 tablespoon olive oil and adorn each and every with complete sage leaves.
6. Sprinkle each and every with 1 teaspoon kosher salt. Bake one pan at a period, 18-20 minutes, until finally golden.
7. Amazing on twine racks. Will make 2 breads,12 slices every.","url":"https://recipe.bluelayer.org/recipe/6429/fougasse-classes-breads-ethnic"},{"id":"6417","title":"KING ARTHUR'S Simple Ideal LOAF Classes: Breads","ingredients":"• 1 tbsp Sugar
• 2 cup Hot water
• 1 tbsp Salt
• 6 cup Flour
• 1 package Fast paced dry yeast","directions":"1. Mixture yeast,sugar,salt and water alongside one another. allow stand until salt sugar and yeast are dissolved.
2. Slowly and gradually add flour to liquid and mix thouroughly, until finally dough pulls kind bowl facets.
3. Turn ontofloured energy surfaceand knead 5 minutes, Allow dough rest whilst you grease bowl. Knead dough yet again 2-3 minutes, Desired place dough inside bowl, change when to grease coolest.
4. Address with soaked towel and preserve hot until doubled in the cooler part(1-2 hrs) Punch down dough and knead temporarily to consider out any air pockets.
5. Cut inside fifty percent, condition into 2 Italian or french structure loafs. Put on cookie sheet sprinkled with cornmeal.
6. Take it easy 5 minutes. Lightly reduce tops 3 occasions diagonally and brush with chilly water. Area on rack in chilly oven with roasting pan entire of boiling water right here.Bake 400°F for 30-45 minutes until crust is golden brown and appears hollow to the contact,","url":"https://recipe.bluelayer.org/recipe/6417/king-arthurs-simple-ideal-loaf-classes-breads"},{"id":"6409","title":"CHALLAH BREAD Types: Breads, Ethnic","ingredients":"• 1 package Fast paced dry yeast
• Egg
• 1/4 cup Hot water(105-115°F)
• 1 tbsp Shortening
• 1/2 cup Lukewarm water
• 2 3/4 cup Flour
• 1 tbsp Sugar
• Egg yolk
• 1 tsp Salt
• 2 tbsp Chilly water","directions":"1. Dissolve yeast in 115°F water. Stir in just lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour.
2. Combat until comfortable. Mix in just becoming flour to deliver dough basicup to deal with.Transform dough out on floured effort look, knead until eventually comfortable and elastic(5 min) Spherical up dough inside of greased bowl, turn over to grease best.
3. Cover, allow add until doubled in just majority, 1 1/2-2 several hours. Punch dough down, divide into 3 equivalent areas.
4. Roll each and every section into strand 14 inches lengthy.Place strands conclusion collectively on lightly greased cookie sheet.
5. Braid carefully and loosely. Use't extend. Fasten finishes, tuck beneath properly., Brush braid with shortening.
6. Allow add till doubled in the cooler part, 40-50 minutes. Overcome egg yolk and chilly water till put together, brush earlier mentioned braid.
7. Bake at 375°F for 25-30 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/6409/challah-bread-types-breads-ethnic"},{"id":"6374","title":"Grandma Ida's Challah","ingredients":"• 6 cup FLOUR (approx)
• 1/2 cup SUGAR
• 1 package YEAST, DRY
• 1 tsp SALT; HEAPING
• 1 EGG; Nicely-Beaten
• 1 1/3 cup WATER; LUKEWARM
• 1/2 cup OIL
• RAISINS, OPTIONAL
• Add dry componentsp (yeast, flour, sugar, and salt) in just massive bowl,","directions":"1. employing 4 cups of the flour. Create a properly inside the middle. Into the nicely, put the eggs, oil, and water.
2. Stir to dampen flour. Add plenty of flour as a result that dough will become gentle and cleans facetsp of bowl if you are applying a dough hook.
3. Else knead on floured board. Place dough inside of oiled and allow add until finally double in vast majority.
4. Divide dough inside 50 percent and each and every fifty percent into 3 or 4 areas. For each and every loaf, roll out the componentsp into ropes and braid from the centre to the finishes.
5. Location loaves on a greased cookie sheet or inside greased loaf pans. Brush the ultimate of each and every loaf with egg glaze if most popular.
6. Allow for to add back until eventually double. Bake 30 - 45 min @ 350. ~ FOR BUNS: Employ 2/3+ CUPS SUGAR AND 2 EGGS.
7. ~ ** TO Cut Growing Year: ** Location DOUGH In just BOWL - DO NOT GREASE! ** Place 1 CUP OF WATER In CORNER OF MICROWAVE OVEN.
8. ** Cover DOUGH LOOSELY WITH SARAN OR Moist LINT-No cost TOWEL. ** NUKE FOR 3 MINUTES @ 20% Ability. (MAX OF 112 Amounts!!!) ** Allow Chill out FOR 3 MINUTES.
9. ** NUKE FOR A different 3 MINUTES @ 20% Ability. ** Allow for Unwind FOR 6 MINUTES. ** As soon as PUNCHING DOWN AND BRAIDING, CAN Allow Add By natural means In PANS OR REPEAT NUKING Treatment IF Employing MICROWAVE Risk-free PANS.
10. ~ TO Deliver Spherical LOAVES: PAT DOUGH INTO A 9 X 13 RECTANGLE. PAT RAISINS INTO THE DOUGH, THEN ROLL UP Restricted Against THE Very long Facet TO 32\".
11. Deliver A PINWHEEL OF IT, TUCKING THE Exterior Close Beneath THE Ultimate Turn.","url":"https://recipe.bluelayer.org/recipe/6374/grandma-idas-challah"},{"id":"6368","title":"French Onion-Cheese Bread","ingredients":"• 123 -
• 1 tsp Salt
• -BARB Working day
• 1 tbsp Dried minced onion
• 1 package Yeast
• 1/2 cup Kraft French Onion
• 1/4 tsp Ginger
• Spreadery Cheese
• 1/4 tsp Sugar
• Snack +1 Tablespoon
• 3 cup Far better for Bread flour
• 1 Egg;(or 1/4 cup Egg Beaters)
• 1/2 cup Wheat flour
• 1 tbsp Vegetable oil
• 2 tbsp Gluten
• 10 1/2 oz Cond.French Onion soup; warmth","directions":"1. Cover all componentsp into the pan in just the purchase listed. MB Decide on white bread and drive \"Start out.\" Spectacular for sandwiches or any-evening meal accompaniments, this bread can furthermore present a outstanding presentation in opput to to start with- training course French onion soup for a haute delicacies meal.
2. Spread 1 finish-spherical cut for each particular person with butter (or Kaplan's Superior Than Butter) and dirt with grated Parmesan cheese.
3. Cut circles out of the facilities with a espresso can, put outer rings and circles on a cookie sheet and tumble beneath an oven broiler to brown.
4. To serve: put one cutout in the backside of just about every soup bowl, ladle in hot soup, then spot the crusty outer rings atop the bowls.
5. Shared by means of Barb Working day DAK'S GAZZETTE...#2","url":"https://recipe.bluelayer.org/recipe/6368/french-onion-cheese-bread"},{"id":"6321","title":"BOBOLI CRUST","ingredients":"• 2 1/2 cup BREAD flour
• 2 small Cloves garlic; thinly sliced
• 1/2 tsp -Salt
• 2 tbsp Rosemary*
• 3/4 tsp Busy dry yeast
• 3 tbsp Bertolli Mild olive oil
• 1 cup -Hot water","directions":"1. Preheat oven to 400 degrees. Add flour, salt, yeast and water inside bowl. Mix very well, switch out on to floured seem.
2. Knead properly, regarding 15 minutes. Put in just lightly greased bowl, not buttered, cover with a moist material and allow for add for 1-1/2 several hours (until finally doubled in just vast majority).
3. Turn dough out, punch down and knead for 5 minutes or consequently. Return to bowl and allow for add till doubled inside of the vast majority.
4. Punch down and convert out on lightly floured board. Roll and push out to concerning 1/2 inch thickness.
5. This recipe would make over 1-12 inchers-consequently you can decide no matter whether to double or cover from the recipe.
6. Rub seem of baking (cookie) sheet with oil and move the dough spherical to the sheet. Create lotsp of indentations with the fact of a knife in just the dough and include garlicup slices and rosemary into indentations.Rub olive oil (pour) on to look and carefully tender earlier mentioned the show up.
7. Salt and pepper look Evenly. Bake 10-12 minutes or until particularly golden. Remove from oven and Get OUT THE GARLIC SLIVERS!
8. You can presently supreme the crust, freeze it, take in it the direction it is, smallille at it (YOU DID IT!) Try to remember, the moment you coolest it the crust is alread 2/3 baked and will need to have just just more than enough season as a result that the cheeses, and so forth.
9. are bubbly. Formatted for MM by means of Norma Wrenn npxr56b","url":"https://recipe.bluelayer.org/recipe/6321/boboli-crust"},{"id":"6182","title":"Easy Sticky Buns","ingredients":"• 1/4 cup Butter
• 3 1/4 cup Flour
• 1/4 cup Sugar
• 1 tsp Salt
• 2 package Yeast
• 1 Egg
• 1 1/2 tsp Cinnamon
• 3/4 cup Butter
• 2 tbsp Corn syrup
• 1 cup Walnuts","directions":"1. Warmth milk and butter to 120 to 130 degrees. Mix with each other 2 cups flour, sugar, salt, yeast and egg.
2. Add liquid and beat medium 4 minutes. Stir inside of rest of flour. Address and add until double (30 to 45 minutes).
3. Generously grease 24 muffin cups. Cut ridiculous. Warmth all topping elementsp on minimal until elementsp are melted and put together.
4. Divide topping involving muffin cups. Stir down batter. Shed into muffin cups. Deal with and add until finally double (20 to 30 minutes).
5. Preheat oven to 375 degrees. Desired place tins on cookie sheet and bake 12 to 15 minutes till golden brown.
6. Neat a few minutes then invert on waxed paper.","url":"https://recipe.bluelayer.org/recipe/6182/easy-sticky-buns"},{"id":"6159","title":"Dillbrot (Dill Bread) Types: Breads, Cheese/eggs, Veggies","ingredients":"• 1 package Yeast; chaoticup dry
• 1 cup Cottage cheese; creamed *
• 2 tbsp Sugar
• 1 tbsp Onion; minced
• 1 tbsp Butter; melted
• 1 Egg; substantial
• 1 tsp Salt
• 2 tsp Dillseed
• 2 1/4 cup Flour; unbleached or bread","directions":"1. Creamed Cottage Cheese should really be heated to lukewarm. (Conventional bread dough viewpoint). Deal with and allow add in just a hot Place until finally doubled.
2. Punch down and put dough inside a bread pan, or organize in just a spherical form on a greased cookie sheet.
3. Allow add all over again. Bake for 30 to 45 minutes at 350°F Despite the fact that incredibly hot, bursh loaf with comfortable butter, sprinkle nicely with salt.
4. Generates 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6159/dillbrot-dill-bread-types-breads-cheese-eggs-veggies"},{"id":"6153","title":"Cardamom Espresso Cakes","ingredients":"• Web page 23
• 1 1/2 cup Milk
• 1 package Cake yeast
• 3/4 cup Sugar
• 6 1/4 cup Sifted all-cause flour
• 1/2 cup Butter
• 1/4 tsp Salt
• 3 Egg yolks
• 1 tsp Cardamom
• 6 tbsp Sugar","directions":"1. 1. Scald milk and awesome to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2.
2. Fight inside 3 cups flour; overcome until eventually soft. Cover nicely and allow add until mild and double inside the vast majority, 1 - 1-1/2 hrs.
3. 3. Add smallooth butter, getting sugar, salt, egg yolks, cardamom and 3 cups flour. Combine effectively.
4. Place becoming 1/4 cup flour on board or pastry material for kneading. 4. Turn out dough and knead until eventually delicate and elastic.
5. Space in just greased bowl. Cover properly. Established apart to add till double in just the cooler part, 1 to 1-1/2 several hours.
6. 5. Cut risen dough in 50 % for 2 cofee cakes (braids). Cut each individual fifty percent into 3 sections.
7. Roll just about every piece into a roll 16 inches extensive. Pinch 3 rolls with each other at one finish, braid and pinch other finishes alongside one another.
8. Place braid on cookie sheet. Deliver instant braid and desired place on cookie sheet. 6. Allow braids add till double in just the vast majority, more than 45 minutes.
9. For topping brush every single braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in just gentle oven (375) 25 to 30 minutes.
10. Produce: 2 espresso cakes","url":"https://recipe.bluelayer.org/recipe/6153/cardamom-espresso-cakes"},{"id":"6124","title":"Honeymoon Sourdoughs","ingredients":"• 1 cup Fast paced Beginner
• 1 1/4 cup Created Biscuit Mix
• 1/2 tsp Baking Powder
• 1 tbsp Cooking Oil","directions":"1. Mix all componentsp effectively and convert out on to a floured board, knead evenly and then roll out carefully and slice into biscuits.
2. Brush lightly with melted butter or margarine. Put of greased cookie sheet and bake at 450 degrees for more than 15 minutes.
3. Would make 9 Huge biscuits.","url":"https://recipe.bluelayer.org/recipe/6124/honeymoon-sourdoughs"},{"id":"6091","title":"Cheddar Crackers","ingredients":"• 1/2 cup Butter Or Margarine
• 1 1/2 cup Unbleached Flour; Sifted
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 1 ds Cayenne Pepper
• 2 cup Cheddar; Additional Sharp, *
• The Much more Sharp Cheddar Cheese need to be finely grated.","directions":"1. for 30 to 40 minutes inside the fridge and then cut every single roll into slices over 1/4-inch thick.
2. Bake on an ungreased cookie sheet at 400°F for over 10 minutes. Remove from cookie sheet and allow amazing.
3. Retail store the cooled crackers in just airtight boxes in just a cool desired place. They will maintain for handful of months this course and if you freeze them, they will final indefinitely.","url":"https://recipe.bluelayer.org/recipe/6091/cheddar-crackers"},{"id":"6079","title":"Spiral-Patterned Sablée Cookies","ingredients":"1/2 re cipe e xtra butte ry s we e t pas check out dough
1 re cipe chocolate s ablé e dough Confe ctione rs ' s ugar for rolling Cocoa powde r for rolling
1 e gg white , evenly be ate n","directions":"First, unless of course you are employing nonstick pans, line 2 sheet pans with parchment paper or silicone baking mats.
Then, having confectioners' sugar for the simple dough and cocoa powder for the chocolate dough, roll each and every dough into a 7 as a result of 16-inch sheet, 1/8 to 1/4 inch thick.
Then, brush the undeniable dough sheet with egg white and level the chocolate dough sheet upon greatest.
Then, slim the edges as a result the sheets are flush.
Then, brush the chocolate sheet with egg white.
Then, starting off upon one of the lengthier aspects, roll up the sheets with each other as tightly as you can.
Then, pinch the seam consequently the cookies don't unravel.
Finally, refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/6079/spiral-patterned-sabl-e-cookies"},{"id":"6078","title":"Marbled Sablée Cookies","ingredients":"1/2 re cipe e xtra butte ry s we e t pas try out dough
1 re cipe chocolate s ablé e dough","directions":"First, except you are getting nonstick pans, line 2 sheet pans with parchment paper or silicone baking mats.
Then, squeeze every single dough into tough strips and bunch the strips alongside one another.
Then, employ your arms to roll the combined doughs into a cylinder, somewhat much less than 1 1/2 inches within diameter.
Then, lower the cylinder into--inch-thick rounds and set up the rounds upon the composed sheet pans.
Then, chill for 30 minutes.
Then, preheat the oven to 350°F.
Then, bake for regarding 12 minutes, or till just the slightest trace of browning is noticeable upon the edges of the cookies.
Finally, enable amazing until eventually established and then move to cooling racks, or allow for awesome within just the pans preset upon racks.","url":"https://recipe.bluelayer.org/recipe/6078/marbled-sabl-e-cookies"},{"id":"6077","title":"Chocolate Sablée Cookies","ingredients":"3/4 cup flour
-cup confe ctione rs ' s ugar
1/4 cup uns we e te ne d cocoa powde r
1/4 te as poon s alt
1/4 cup furthermore 2 desk s poons chilly butte r, slice into--inch s lice s
1 e gg white","directions":"First, until you are taking nonstick pans, line a sheet pan with parchment paper or silicone baking mats.
Then, in a food items processor, incorporate the flour, sugar, cocoa powder, and salt and procedure for 15 seconds, or right until very well put together.
Then, incorporate the butter and egg white and method for more than 20 seconds, or right up until the dough will come jointly in just a lumpy mass.
Then, take the dough versus the processor and condition into a 1 1/2 as a result of 15-inch log.
Then, refrigerate the dough for 45 minutes.
Then, preheat the oven to 375°F.
Then, reduce the dough-to 1/2 inch thick.
Finally, prepare the cookies within just rows upon the penned sheet pan.","url":"https://recipe.bluelayer.org/recipe/6077/chocolate-sabl-e-cookies"},{"id":"6076","title":"Jelly Cookies","ingredients":"1 re cipe bas ic butte r cookie dough
1/4 cup additionally 1 desk s poon je lly or jam","directions":"First, preheat the oven to 350°F.
Then, except you are applying nonstick pans, line 2 sheet pans with parchment paper.
Then, to maintain the balls the directly sizing, weigh 1 ounce of dough or spoon out 2 tablespoons, and roll it into a ball.
Then, employ the service of it as a design and style to create the other people the identical dimensions.
Then, organize them upon the composed sheet pans.
Then, force them down with the heel of your hand to flatten them into 2-inch rounds.
Then, force inside the middle to create an indentation-don't poke all the path in the course of the cookie-and fill the indentation with 1/2 teaspoon jelly or more than enough to arrive up to the best of the indentation.
Finally, don't insert as well substantially or it will work down the aspects of the cookies within the oven.","url":"https://recipe.bluelayer.org/recipe/6076/jelly-cookies"},{"id":"6073","title":"Adorable Crisp Pastry Dough (Pâte Sucrée)","ingredients":"1/2 cup moreover 2 desk s poons chilly butte r, lower into s shopping mall dice s
-cup confe ctione rs ' s ugar, or 1/2 cup s upe rfine s ugar
1 chilly e gg moreover 1 chilly e gg yolk, we ll be ate n, as well as far more e gg yolk if ne e de d
1 cup cake flour
1 cup all-purpos e flour
1/2 te as poon s alt","directions":"First, by way of hand inside a bowl: Making use of a wood spoon, product the butter within just a bowl and sift higher than the sugar.
Then, combat until finally soft and creamy.
Then, combat the egg mix into the butter-sugar combination a small at a year.
Then, exchange to a whisk as the mix gets added liquid.
Then, although the blend consists of the regularity of bitter product or very low curd cottage cheese, sift both of those flours in excess of it and increase the salt.
Then, stir merely extended sufficient to contain the flour.
Then, flatten the dough into a disk if you're having it for a pie or tart; roll it into a cylinder if you're developing cookies or tartlets.
Finally, wrap it within just plastic wrap and refrigerate for at bare minimum 30 minutes right before taking.","url":"https://recipe.bluelayer.org/recipe/6073/adorable-crisp-pastry-dough-p-te-sucr-e"},{"id":"6058","title":"Easter biscuits","ingredients":"1â„2 teaspoon floor cinnamon
75g/3oz caster sugar
1 egg, divided
200g/7oz undeniable flour pinch of salt
1â„2 teaspoon combined spice
50g/2oz currants
25g/1oz chopped combined peel
2 tablespoons milk
caster sugar for sprinkling","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Frivolously grease 2 baking trays.
Then, product with each other the butter and sugar, and battle in just the egg yolk.
Then, sift with each other the flour, salt and spices. Fold into the creamed blend with the currants and peel. Incorporate the milk to style a tender dough.
Then, knead frivolously upon a floured exertion seem, and roll out to 8mm/1â„4in just thick. Lower out employing a 6cm/21â„2in just fluted cutter, and put upon the baking trays.
Then, bake within just the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a more 10â€\"15 minutes.
Then, remove towards the oven, and very carefully fall on to a twine rack to awesome. substances biscuits & adorable snacks Tollhouse cookies results in above 20 175g/6oz butter, softened 100g/4oz Demerara sugar 100g/4oz granulated sugar 2 eggs, frivolously overwhelmed 1 teaspoon vanilla essence 275g/10oz simple flour 1 teaspoon bicarbonate of soda 300g/11oz darkish chocolate chips 100g/4oz pecan mad, about chopped.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5. Line 2 baking trays with baking parchment.
Then, product the butter and sugars inside a bowl with an electric powered beater till light-weight and fluffy.
Then, slowly and gradually increase the eggs, overcoming properly as soon as just about every addition. Stir inside of the vanilla, then the sifted flour and bicarbonate of soda until eventually basically blended. Blend within just the chocolate chips and pecan crazy.
Then, lose tablespoonfuls of the combination on to the trays, leaving place for spreading. Bake the cookies for 8â€\"10 minutes until eventually frivolously golden. Awesome marginally upon the trays in advance of going to a cord rack to great comprehensively. biscuits & cute snacks Highball cups creates 10 substances 100g/4oz darkish chocolate (at minimum 70% cocoa solids), ruined into areas 100g/4oz fudge 2 teaspoons whisky 2 teaspoons chopped maintained stem ginger.
Then, soften the chocolate within a heatproof bowl fastened in excess of a pan of simmering water, then pour lightly involving 10 low foil cute circumstances or bonbon cups. Tilt the scenarios to coat the comprehensive within. Though fixed, remove the predicaments.
Then, put the fudge within just a very low heatproof bowl previously mentioned a pan of simmering water, and stir until eventually melted.
Then, remove the bowl towards the pan, and stir inside of the whisky. Great a little bit.
Finally, divide the ginger among the chocolate cups, and spoon some fudge into each individual one. Go away to preset. substances 75g/3oz crystal clear honey 50g/2oz granulated sugar 50g/2oz liquid glucose.","url":"https://recipe.bluelayer.org/recipe/6058/easter-biscuits"},{"id":"6050","title":"Oatmeal cookies","ingredients":"225g/8oz raisins
475g/1lb 1oz simple flour
1 teaspoon baking powder
1 teaspoon flooring cinnamon
1â„2 teaspoon salt
175g/6oz butter
225g/8oz granulated sugar
2 eggs
475g/1lb 1oz oatmeal","directions":"First, preheat the oven to 190°C/ 375°F/Fuel mark 5. Frivolously grease a baking tray.
Then, put the raisins within just a saucepan, protect with water and cook until finally smooth. Awesome in just their liquid.
Then, sift the flour and incorporate the baking powder, cinnamon and salt.
Then, product the butter and sugar right up until light-weight and fluffy. Increase the eggs, one at a season, conquering nicely amongst just about every addition. Combination within the flour mix. Incorporate the oatmeal and fold within the raisins.
Finally, shed a teaspoonful of combination at a period on to the baking tray. Bake for 10 minutes or right up until scarcely brown. Great and shop within levels, with waxed paper within just among.","url":"https://recipe.bluelayer.org/recipe/6050/oatmeal-cookies"},{"id":"6039","title":"Fruit & nut torte","ingredients":"75g/3oz caster sugar
450g/1lb lemon sponge
500g/1lb 2oz ricotta cheese
100g/4oz simple chocolate-covered almonds, finely chopped
75g/3oz delicate nougat, finely chopped
50g/2oz merged peel, finely chopped finely grated zest of 1 orange
finely grated zest of 1 lemon
75g/3oz sultanas
2 tablespoons Amaretto or orange liqueur
175g/6oz flaked almonds, toasted icing sugar, to filth","directions":"First, put the caster sugar in just a huge pan with 150ml/5fl oz water. Warmth carefully, stirring once in a while, right until the sugar consists of dissolved. Provide to the boil and boil speedily with no stirring for 10 minutes right until syrupy. Go away to awesome.
Then, line a 23cm/9in just spherical springform cake tin with foil. Slice the lemon sponge into unbelievably skinny slices. Seek the services of to line the backside and aspects of the tin.
Then, combat the cheese inside of a bowl, then slowly but surely increase 150ml/5fl oz of the sugar syrup, stirring always.
Finally, stir inside of the almonds, nougat, put together peel, orange and lemon zests, sultanas and liqueur. Overcome appropriately, then spoon into the sponge-covered tin. Sprinkle with the toasted almonds. Deal with with hang motion picture and chill right away prior to serving. Biscuits & Adorable Snacks This part involves people chunk-measurement snacks that all the relatives enjoys, and are perfect for tea-year, picnics, children’s lunchboxes or treats at any year of working day. No matter whether you are seeking to meet your cute yearning with a crunchy cookie or want to succumb to the indulgent gratification of home-generated Turkish pride, you will be indeed to come across it inside this part. biscuits & adorable snacks.","url":"https://recipe.bluelayer.org/recipe/6039/fruit-nut-torte"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened
- 2 cups canned pumpkin
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-explanation flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon flooring cinnamon
- 1 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup chopped pumpkin seeds
- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.
- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.
- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.
- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.
- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.
- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.
- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.
- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.
- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.
Tends to make 24 muffins:
SUBWAY:
Chocolate Chip Cookies:
- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed golden brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups self-developing flour
- 1 1/2 cups semisweet chocolate chips
- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.
- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.
- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.
- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.
- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.
Generates 12 to 18 cookies:
TACO BELL:
Caramel Apple Empanadas:
- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.
- 1 1/2 cups frozen diced apples, thawed
- 1 tablespoon cornstarch
- 6 tablespoons (3/4 adhere) unsalted butter
- 1/4 cup packed light-weight brown sugar
- 1/4 teaspoon flooring cinnamon
- 1/4 teaspoon flooring allspice
- 1 cup significant cream
- 3 1/2 cups baking mix, these types of as Bisquick
- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.
- 2. mix the apples with the cornstarch.
- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.
- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.
- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by
- 20-inch rectangle, 1/2 inch thick.
- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.
- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.
- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.
Tends to make 12 empanadas:
- A light-weight dusting of powdered sugar can make a great completing contact.
TACO BELL:
Crispitos:
- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.
- 1/2 cup sugar
- 2 tablespoons flooring cinnamon
- 12 8-inch flour tortillas
- 2 cups canola oil
- 1. Whisk jointly the sugar and cinnamon.
- 2. Minimize the tortillas into quarters.
- 3. heat the oil in a significant skillet over medium-substantial heat.
- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.
- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.
Produces 48 crispitos:
TED'S MONTANA GRILL:
Strawberry Shortcake:
- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.
- 1 pound strawberries, hulled and sliced
- 1 1/2 tablespoons granulated sugar
Shortcake:
- 2 cups all-reason flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 1/4 cups heavy cream
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.
2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.
3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.
4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.
5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.
6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.
7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.
8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.
9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.
10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5207","title":"Ruggles Grill Reese's Peanut Butter Cup Cheesecake","ingredients":"Crust:
- 24 Oreo cookies (with out the filling; 48 wafers), beaten
- 1 cup roasted peanuts
- 8 tablespoons (1 adhere) unsalted butter, melted
Cheesecake:
- 4 8-ounce programs Cream Cheese, softened
- 5 eggs
- 1 1/2 cups packed golden brown sugar
- 1 cup creamy or chunky peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 12 Reese's peanut butter cups, reduce into lower elements
Topping:
- 1/2 cup Sour Cream
- 1/2 cup granulated sugar","directions":"1. First, to create the crust, put the Oreo cookies and peanuts inside a food processor and pulse until the blend is the texture of crumbs.
2. Next, pour the melted butter into the crumb combination and pulse till it is nicely put together.
3. Then, thrust the blend flippantly throughout the bottom and midway up the aspects of a 10- inch springform pan. Refrigerate until geared up to retain the services of.
4. Then, preheat the oven to 300°F.
5. Then, to deliver the cheesecake, beat the Cream Cheese with an electric powered mixer until fluffy.
6. Then, incorporate the eggs, one at a period, whisking effectively when every addition. Incorporate the brown sugar, peanut butter, heavy cream, and vanilla extract and beat until properly merged.
7. Then, utilizing a rubber spatula, fold in the components of peanut butter cups.
8. Then, spoon the cheesecake combination into the written crust and comfortable the supreme. Model a strip of heavy-responsibility foil 3 inches superior and wrap it over the pan.
9. Then, put the cheesecake pan in a much larger roasting pan and pour in plenty of hot water to appear midway up the aspects of the springform pan.
10. Then, bake for 1 1/2 hrs, or until the cheesecake is preset in the middle. Remove the roasting pan with the cheesecake, however depart the oven on.
11. Then, to create the topping, whip the Sour Cream and granulated sugar until comfortable.
12. Then, employing a steel spatula, spread the Sour Cream blend over the cheesecake.
13. Then, put the cheesecake again in the sizzling oven immediately on the rack and bake for about 5 minutes.
14. Then, enable the cheesecake neat in the pan on a twine rack prior to loosening the facets of the crust to the pan and then freeing the ring.
15. Finally, refrigerate the cake for at minimum amount 4 hours prior to serving.","url":"https://recipe.bluelayer.org/recipe/5207/ruggles-grill-reeses-peanut-butter-cup-cheesecake"},{"id":"5205","title":"The Ritz-Carlton Chocolate Chip Cookies","ingredients":"- 1 1/4 weight (5 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed darkish brown sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 6 cups all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups semisweet chocolate chips
- 1. Preheat the oven to 350°F.
- 2. cream the butter and the granulated and brown sugars with an electrical mixer until gentle and fluffy. Include the eggs, one at a year, whisking effectively right after just about every addition. Stir inside the vanilla extract and combination properly.
- 3. Whisk alongside one another the flour, baking soda, and salt. slowly stir the dry elements into the creamed blend until thoroughly involved. Stir in the chocolate chips.
- 4. Employ the service of a 1/2-cup measuring cup to scoop the dough on to the cookie sheets, inserting the scoops at minimum 3 inches aside. Carefully push down the mounds of dough with the back again of a spoon.
- 5. Bake for 10 to 12 minutes in the hot oven, right until the edges are organization, and enable the cookies amazing on twine racks.
Produces about 24 huge cookies:
- To deliver smaller sized cookies, roll the dough into a 2-inch-thick cylinder, wrap it in plastic, and refrigerate it for 1 hour. Slice the log into 1-inch-thick slices. place the cookies 2 inches aside and bake for about 8 minutes.
ROSE AND CROWN PUB AND Eating Place:
Baileys Irish Espresso Trifle:
- Positive Impressive Espresso FLAVORS THE CHOCOLATE FILLING in THIS Shiny TRIFLE. Helped in TALL PARFAIT OR BEVERAGE Eyeglasses, THE TRIFLE Is made up OF Levels OF THE CUSTARD Among Areas OF Wet, Smooth CHOCOLATE CAKE. Crowned WITH WHIPPED cream INFUSED WITH BAILEYS IRISH cream, THIS TRIFLE Practically Increases WITH AGE, IF YOU CAN Hold IT Over THAT Extensive!
Chocolate cream Filling:
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 3 cups milk
- 3 cups 50 percent-and-50 percent
- 1/3 cup highly effective espresso
- 1/3 cup chopped bittersweet chocolate
- 2 tablespoons vanilla extract
Chocolate Cake:
- 1 3/4 cups all-explanation flour
- 1 3/4 cups packed gentle brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 1 cup boiling water
- 1 1/4 cups buttermilk
Baileys Whipped cream:
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys Irish cream","directions":"1. First, create the filling very first (it can be created up to 2 times forward and saved coated and refrigerated). Whisk alongside one another the granulated sugar, cocoa powder, cornstarch, and salt.
2. Next, gradually pour inside the milk, whisking often.
3. Then, slowly pour in the 50 percent-and-50 percent, whisking often.
4. Then, pour the blend in the course of a fantastic-mesh strainer into a medium saucepan.
5. Then, deliver the mix to a smooth boil over medium heat, whisking continually, for above 2 minutes, then remove the pan against the heat. Fill a significant bowl with ice cubes and water and mounted apart.
6. Then, stir the espresso, chocolate, and vanilla extract into the filling. Fixed the saucepan in the bowl with the ice water and enable the filling chill, stirring at times. Refrigerate, coated, until organized to employ the service of.
7. Then, preheat the oven to 350°F.
8. Then, to deliver the cake, coat a 50 percent sheet pan (12 by way of 17 inches) with butter or cooking spray.
9. Then, whisk jointly the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
10. Then, in a independent massive bowl, beat the eggs with an electric powered mixer until foamy, then stir in the vanilla extract, canola oil, and the boiling water. Whisk the blend until finally nicely combined.
11. Then, slowly and gradually stir the dry substances alternately with the buttermilk into the egg combination. Stir till all the substances are nicely merged.
12. Then, pour the batter into the composed sheet pan and bake for 25 to 30 minutes, right until the cake springs again after touched inside the centre.
13. Then, allow for the cake amazing, then minimize into sections fashioned to match within your dessert eyeglasses.
14. Then, to create the Baileys whipped cream, whip the heavy cream to tender peaks. Include the powdered sugar and Baileys Irish cream. Whip to rigid peaks. Move to a pastry bag equipped with a fluted idea.
15. Then, put a piece of the chocolate cake inside just about every dessert glass, then spoon some of the chocolate filling on top. Repeat the levels until finally the glass is 3-quarters total.
16. Finally, pipe the Baileys whipped cream on best of the trifle and provide instantly, or refrigerate for up to 2 hrs.","url":"https://recipe.bluelayer.org/recipe/5205/the-ritz-carlton-chocolate-chip-cookies"},{"id":"5178","title":"El Torito Kahlúa Mousse","ingredients":"- 2 1/2 cups Neat Whip
- 1/2 cup significant cream
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons fast espresso powder
- 3 tablespoons sugar
- 1/4 cup Kahlúa espresso liqueur Chocolate sprinkles, for garnish Wafer cookies (optional)","directions":"1. First, taking an electric powered mixer, whip 2 cups of the Great Whip with the heavy cream till rigid peaks style.
2. Next, blend the cocoa powder, immediate espresso, and sugar. Utilizing a rubber spatula, carefully fold the sugar mix into the Great Whip blend. Include the Kahlúa and cautiously incorporate it in.
3. Then, spoon the mousse into 6 6-ounce ramekins, and refrigerate till preset, at minimum amount 1 hour.
4. Then, whilst organized to serve, whip the remaining 1/2 cup Neat Whip to rigid peaks.
5. Finally, greatest each individual mousse with a dollop of the whipped topping and some chocolate sprinkles. Provide with wafer cookies, if preferred.","url":"https://recipe.bluelayer.org/recipe/5178/el-torito-kahl-a-mousse"},{"id":"5177","title":"Eat'n Park Strawberry n' Crème Muffins","ingredients":"- 8 tablespoons (1 adhere) unsalted butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-explanation flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup significant cream
- 20 strawberries, hulled and chopped
- 1. Preheat the oven to 375°F. Coat 18 very shallow muffin cups, fewer than 3 inches huge and simply more than 1 inch deep, with butter or cooking spray.
- 2. Getting an electric powered mixer, cream the butter and sugar until gentle and fluffy.
- 3. Insert the eggs, one at a season, beating nicely as soon as just about every addition. Stir in the vanilla extract.
- 4. Whisk alongside one another the flour, baking powder, and the salt.
- 5. Alternately include the flour combination and the significant cream to the creamed combination, whisking till effectively put together. Fold in the chopped strawberries.
- 6. Fill the muffin cups 3-quarters entire with the batter. Sprinkle a minimal more sugar on supreme.
- 7. Bake for 30 minutes in the hot oven. Make it possible for the muffins great for 10 to 15 minutes just before eliminating them to the muffin pans.
Produces 18 muffins:
EDY'S:
Woman Scout Slim Mint Cookie Ice cream:
- YOU WILL Need to have A SLEEVE OF Woman SCOUT Slim MINTS FOR THIS ICE cream, so At the time THAT Year OF Calendar year ROLLS In close proximity to, BE Yes TO Get Much more. YOU'LL As well Require AN ICE cream Manufacturer.
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 2 to 3 drops green food items coloring
- One 15-rely sleeve Lady Scout Slender Mints cookies, coarsely beaten
- 1. Overcome the eggs with an electric powered mixer till faded yellow. slowly include the sugar despite the fact that blending and battle right until fluffy.
- 2. Incorporate the heavy cream and the milk inside a saucepan over medium-very low warm, stirring normally until finally the combination is heat.
- 3. Whisk 1/2 cup of the cream combination into the egg combination, stirring usually. As soon as very well mixed, whisk in the remaining hot cream blend. Although nicely blended, return the mix to the saucepan and warm, stirring normally, until the mix thickens adequate to coat the back again of a spoon.
- 4. Stir in the vanilla and mint extracts, then incorporate the green food coloring and mix very well.
- 5. Remove the pan to the heat and enable the cream blend interesting to place temperature. At the time it is no for a longer time heat, cover the combination and refrigerate for at minimal 4 hours.
- 6. Go the cream combination to an ice cream company and comply with the model 's recommendations. Even though the ice cream is just about prepared, pour in the beaten Slender Mints and stir properly.
Generates over 1 quart:
EL CHICO:
Fried Ice cream:
- Present Oneself A lot OF Period TO Plan This sort of hot AND cold Snacks: THE ICE cream Requires Year TO Organization UP Following remaining SOFTENED. Seek the services of A Sweet THERMOMETER TO Examine THE TEMPERATURE OF THE FRYING OIL IF YOU DO NOT Incorporate A DEEP-FRYER.
- 1 cup overwhelmed cornflakes
- 1/2 cup sugar
- 1 teaspoon floor cinnamon
- 1 quart vanilla ice cream, softened in the fridge
- 4 cups vegetable oil, for frying
Preferred toppings:","directions":"1. First, merge the cornflakes with the sugar and cinnamon and stage in a shallow bowl.
2. Next, create 6 massive balls of ice cream and roll them inside the cornflake combination. Create certain the blend is pressed into the ice cream to deliver a powerful crust.
3. Then, wrap the balls inside foil and freeze them for at minimal 5 hours. They will remaining for up to 2 months in the freezer.
4. Then, heat the oil in an electrical deep-fryer to 450°F.
5. Then, while geared up to serve, unwrap each and every ball and submerge it inside the hot oil exceptionally quickly, more than 2 or 3 seconds. Drain on paper towels.
6. Finally, place the fried ice cream within dessert bowls and serve immediately with your beloved toppings.","url":"https://recipe.bluelayer.org/recipe/5177/eatn-park-strawberry-n-cr-me-muffins"},{"id":"5175","title":"Dunkin' Donuts Pumpkin-Spice Muffins","ingredients":"- One 18.25-ounce box spice cake merge
- One 3.4-ounce deal instantaneous vanilla pudding blend
- One 30-ounce can pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon simple yogurt
- 1/2 cup canola oil
- 2 teaspoons pumpkin pie spice
- 1/2 cup packed golden brown sugar
- 1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- 2. Whisk with each other the box of spice cake incorporate and the prompt vanilla pudding. Stir in the pumpkin puree and incorporate properly.
- 3. Getting an electrical mixer, beat in the eggs, one at a year, beating nicely just after every addition. Include the vanilla extract, yogurt, canola oil, and pumpkin pie spice. Overcome until finally the elements are nicely provided.
- 4. Fill the muffin cups 3-quarters entire with the muffin batter. Sprinkle with the brown sugar and bake for 30 minutes, or until a toothpick inserted in the middle arrives out contemporary.
Generates 12 muffins:
DUNKIN' DONUTS:
Vanilla-Loaded Doughnuts:
- Create YOUR Particular DOUGHNUTS AND Things THEM WITH A CREAMY VANILLA FILLING. Dirt THEM WITH POWDERED SUGAR AND Provide hot.
Doughnuts:
- 1 envelope (2 1/4 teaspoons) busy dry yeast
- 2 tablespoons rather heat water (above 100°F)
- 3/4 cup scalded milk, cooled
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup vegetable shortening
- 2 1/2 cups all-explanation flour
Vanilla Filling:
- 4 tablespoons (1/2 adhere) unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 to 6 cups canola oil, for deep-frying Powdered sugar, for dusting","directions":"1. First, to deliver the doughnuts, dissolve the yeast inside the hot water in a high bowl and permit it sit for over 5 minutes to activate.
2. Next, stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of the flour.
3. Then, incorporate the becoming 1 1/2 cups flour and beat till delicate. cover the bowl and mounted the dough in a sizzling Area to increase until doubled in volume, above 1 hour.
4. Then, flour a do the job appear and knead the dough for a couple seconds. Roll it out to around 1/2 inch thick, and minimize the doughnuts with a floured 2-inch cookie cutter.
5. Then, create the vanilla filling despite the fact that the doughnuts are developing. Applying an electrical mixer, cream the butter and vegetable shortening till effectively put together. Stir inside the powdered sugar 1/2 cup at a season and beat properly immediately after just about every addition. Battle in the milk until finally the blend is gentle and fluffy, then incorporate the vanilla extract and incorporate. Go the filling to a pastry bag equipped with a tiny undeniable idea.
6. Then, heat the oil in a deep-fryer or large-bottomed saucepan.
7. Then, each time the doughnuts are neat plenty of to take care of, increase a slender knife to the aspect of just about every doughnut into the middle and diligently create a cavity in for the filling.
8. Finally, pipe the vanilla filling into every doughnut, then filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5175/dunkin-donuts-pumpkin-spice-muffins"},{"id":"5169","title":"Cracker Barrel Pumpkin Custard n' Ginger Snaps","ingredients":"Custards:
- 8 egg yolks
- One 15-ounce can pumpkin puree
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup ginger snap crumbs (about 15 cookies)
- 1 tablespoon unsalted butter, melted
Pumpkin Whipped cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon pumpkin pie spice","directions":"1. First, preheat the oven to 350°F.
2. Next, to create the custards, beat the yolks with an electric powered mixer until light yellow and creamy. beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Overcome the combination until finally comfortable.
3. Then, put the bowl with the yolk combination above a saucepan of simmering water and stir until the combination is thickened sufficient to coat the back again of a spoon.
4. Then, pour the custard into 8 custard cups and preset the cups on a sheet pan.
5. Then, midway in the course of the baking season, blend the ginger snap crumbs and the melted butter. Sprinkle the crumb combination more than the custards and continue baking. Each time performed baking, make it possible for the custards interesting to area temperature.
6. Then, to create the pumpkin whipped cream, whip the heavy cream to comfortable peaks. Insert the powdered sugar and pumpkin pie spice, then whip to rigid peaks. Hold refrigerated until geared up to employ.
7. Finally, to close the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream on to each individual of the custards. Provide chilled or at house temperature.","url":"https://recipe.bluelayer.org/recipe/5169/cracker-barrel-pumpkin-custard-n-ginger-snaps"},{"id":"5165","title":"Citricos Gingerbread Ice cream with Chocolate Soup","ingredients":"Gingerbread Ice cream:
- 1 pint vanilla ice cream, softened
- 2 tablespoons molasses
- 2 teaspoons floor ginger
- 16 Pepperidge Farm Gingerman cookies
Chocolate Soup:
- 1 cup bittersweet chocolate chips
- 1 cup boiling water
- 1/4 cup fresh orange juice
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract","directions":"1. First, to create the gingerbread ice cream, incorporate the ice cream, molasses, and ginger inside a bowl and whisk vigorously until nicely combined.
2. Next, crush 8 of the cookies and stir them in.
3. Then, refreeze the ice cream for 4 hours.
4. Then, to deliver the chocolate soup, spot the chocolate chips in a bowl and pour in the boiling water; stir right until the chocolate melts. Allow for amazing to house temperature.
5. Then, stir in the orange juice, heavy cream, and vanilla extract and combination nicely.
6. Finally, ladle the chocolate soup into 8 bowls and provide with a scoop of the ice cream and a Gingerman cookie, for garnish.","url":"https://recipe.bluelayer.org/recipe/5165/citricos-gingerbread-ice-cream-with-chocolate-soup"},{"id":"5162","title":"Chili's Mighty Ice cream Pie","ingredients":"- 2 quarts vanilla ice cream
- One 6-ounce offer Heath toffee bits
- 1 cup semisweet chocolate chips
- One 9-inch Oreo cookie crust (see ) One 16-ounce jar hot fudge sauce
- One 12-ounce jar caramel sauce","directions":"1. First, melt the ice cream inside the fridge, still do not permit it soften.
2. Next, put the Heath toffee bits, the chocolate chips, and the cookie crust in the freezer. Deliver indeed the Heath bits are not wrapped, and put the toffee and chocolate chips in a massive metallic bowl.
3. Then, even though frozen, put the bits and chips inside the bowl of a food processor and grind until they are the texture of fine dinner.
4. Then, whenever the ice cream is comfortable sufficient, convert it out into the bowl that kept the sweet in the freezer. Stir in the floor toffee and chocolate chips.
5. Then, spread the ice cream in the frozen cookie crust and put the pie in the freezer right until it is frozen complicated.
6. Finally, hot the fudge sauce and caramel sauce sufficient so that they can be drizzled. Every time the pie is frozen, pour the sauces within zigzag drizzles all earlier mentioned the greatest of the pie, then put it again in the freezer. When the sauces on supreme are frozen, the pie can be tightly wrapped in plastic and saved in the freezer for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/5162/chilis-mighty-ice-cream-pie"},{"id":"5160","title":"Cheryl's Buttery Sugar Cookies","ingredients":"Cookies:
- 1/2 pound (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-cause flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon flooring cinnamon
Frosting:
- 8 tablespoons (1 adhere) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Food items coloring (optional):
- 1. Preheat the oven to 375°F.
- 2. To create the cookies, cream the butter and granulated sugar with an electric powered mixer until finally light-weight and fluffy. Insert the egg and vanilla extract and beat them in.
- 3. Whisk with each other the flour, baking powder, salt, and cinnamon. slowly stir the dry substances into the creamed blend. mix until finally all the components are correctly merged.
- 4. Burden the dough into a cookie thrust with your beloved layout plate and force the cookies on to an ungreased baking sheet, spacing them about 2 inches aside. If you aren't getting a cookie thrust, roll walnut-sized areas of the dough in between your hands and House them on the baking sheet. Flatten them with the bottom of a ingesting glass.
- 5. Bake the cookies for 6 to 8 minutes, right until the edges are business and the bottoms are flippantly browned, getting thorough not to overbake them. Remove the cookies from the baking sheet and make it possible for them neat on twine racks despite the fact that you create the frosting.
- 6. To create the frosting, blend the butter and 2 cups of the powdered sugar in a medium bowl. Taking an electric powered mixer, get started whisking on medium tempo till the combination is soft, then incorporate the being 1 1/2 cups powdered sugar in 1/2-cup increments.
- 7. Stir in the vanilla extract and a several drops of food coloring, if getting, and gradually incorporate the milk. beat right until the mix reaches a spreading regularity.
- 8. Frost the hot cookies making use of a low metallic spatula or a butter knife. Allow for them great extensively if you are heading to retail outlet them in an airtight container.
Will make 42 cookies:
CHILI'S:
Apple and Raisin Cobbler:
- COBBLERS ARE Very simple TO Deliver AND CAN BE SEASONALLY Transformed. THIS Favourite from CHILI'S Includes ALL THE Style OF A Great APPLE PIE Without having THE CRUST.
Topping:
- 1 cup all-reason flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into small elements
- 1 egg, properly crushed
- 1/4 cup milk
Apple and Raisin Filling:
- 1/2 cup packed light-weight brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon floor ginger
- 1 cup water
- 1/4 cup seedless raisins
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 6 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick Ice cream, for serving (optional)","directions":"1. First, to deliver the topping, whisk jointly the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt.
2. Next, minimize in the parts of butter working with a pastry cutter or fork. Incorporate until the blend resembles coarse evening meal.
3. Then, whisk with each other the overwhelmed egg and the milk. Stir the blend into the dough, blending accurately right until all the dry elements are moistened. Preset the topping apart.
4. Then, preheat the oven to 425°F.
5. Then, to create the apple and raisin filling, merge the brown sugar, cornstarch, ginger, and water in a massive saucepan. Provide the blend to a simmer over medium warm and stir right until it is merged and thickened.
6. Then, stir in the raisins, lemon juice, and butter. Allow for the blend simmer, stirring typically.
7. Then, fold in the sliced apples, carefully turning them in the combination to create yes they are very well protected. Cook until the apples are heated all through and softened, about 5 minutes.
8. Then, pour the cooked apples into a 2-quart casserole or 9 through 9-inch baking dish.
9. Then, space 8 to 12 mounds of the topping on the cobbler and sprinkle with the getting 1 tablespoon granulated sugar.
10. Finally, bake the cobbler for 20 minutes, or until finally the topping is frivolously golden brown. Provide with a scoop of vanilla ice cream on the aspect, if you want.","url":"https://recipe.bluelayer.org/recipe/5160/cheryls-buttery-sugar-cookies"},{"id":"5154","title":"Boston Market Adorable Potato Casserole","ingredients":"Filling:
- 5 fat sweet potatoes or yams, peeled and lower into chunks
- 1/4 cup water
- 8 tablespoons (1 adhere) unsalted butter, melted
- 2 eggs, perfectly overwhelmed
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 cup packed darkish brown sugar
- 1/2 cup heavy cream
Oatmeal Cookie Crumble:
- 1/2 cup all-reason flour
- 1 cup packed darkish brown sugar
- 1 cup simple-cooking oats
- 1 teaspoon floor cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 adhere) cold unsalted butter, reduce into lower components
- 2 cups miniature marshmallows","directions":"1. First, to deliver the filling, put the adorable potato chunks in a microwave-safe and sound coated dish with the water.
2. Next, mix the mashed adorable potatoes with the melted butter, crushed eggs, salt, vanilla extract, cinnamon, nutmeg, cloves, and brown sugar. Stir in the heavy cream and whip the combination with an electrical mixer or a hand masher.
3. Then, spoon the blend into a 9 through 13-inch baking dish.
4. Then, preheat the oven to 350°F.
5. Then, to create the oatmeal cookie crumble, incorporate the flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Reduce in the butter with a pastry cutter or employ your arms, and combine till it resembles low peas.
6. Then, to get, scatter the mini marshmallows earlier mentioned the whipped sweet potatoes in an even layer, then sprinkle the crumble topping around the marshmallows.
7. Finally, bake in the very hot oven for 45 minutes, or until finally the marshmallows are melted and the adorable potatoes are very hot.","url":"https://recipe.bluelayer.org/recipe/5154/boston-market-adorable-potato-casserole"},{"id":"5150","title":"Boma-Flavors Of Africa Cocomisù","ingredients":"Syrup:
- 1 cup granulated sugar
- 2 cups water
- 1 1/4 cups coconut puree
- 1 cup Kahlúa espresso liqueur
Tiramisù:
- 30 ladyfingers
- 7 sheets gelatin
- 1 1/4 cups coconut puree
- 3 fat mascarpone cheese, softened
- 1 pound powdered sugar
- 8 egg yolks
- 1 cup Coco López Cream of coconut
- 4 cups heavy cream
- 1 cup unsweetened shredded coconut, toasted","directions":"1. First, to deliver the syrup, mix the sugar and water in a medium saucepan. Carry to a boil, then remove the pan from the heat and move the syrup to a bowl. Each time it cools off simply just a minimal, stir inside the coconut puree and Kahlúa.
2. Next, to deliver the cocomisù, soak just about every ladyfinger in the syrup, then established it on a sheet pan coated with waxed paper.
3. Then, soak the sheets of gelatin in cold water till they are tender. Squeeze out the additional water, then blend the gelatin with the coconut puree in a bowl. Fixed the bowl in a bigger bowl crammed with hot water so that the gelatin will dissolve.
4. Then, battle the mascarpone and powdered sugar with an electric powered mixer until fluffy and comfortable. Insert the egg yolks, one at a year, whisking effectively at the time just about every addition. Stir inside the Coco López and the heavy cream. Overcome on higher rate until finally the mix is thick.
5. Then, incorporate 1 cup of the mascarpone combination to the coconut-gelatin mix and stir it in. Any time the coconut gelatin-mascarpone combination is effectively put together, return it to the mascarpone mix.
6. Then, battle on medium tempo right until the mascarpone-gelatin mix incorporates doubled inside volume. Be very careful not to overwhip the mix, as the cheese could possibly crack.
7. Then, to get the cocomisù, layer a substantial-sided 9 via 13-inch baking dish with the damp ladyfingers, over 4 inches deep. Ladle about 1 1/2 inches of the filling about the cookies. place a different layer of ladyfingers on greatest, then ladle a more layer of the filling.
8. Then, comfortable the supreme of the cocomisù, then sprinkle with the toasted coconut.
9. Finally, refrigerate until finally the mix organizations up, and then lower into squares to serve.","url":"https://recipe.bluelayer.org/recipe/5150/boma-flavors-of-africa-cocomis"},{"id":"5144","title":"Baskin-Robbins Turtle Pie","ingredients":"- 1 quart Baskin-Robbins Pralines 'n cream ice cream
- 1/2 cup warm fudge sauce
- One 9-inch chocolate cookie crumb piecrust, handmade or procured
- 1 cup caramel sauce
- 1 cup pecan halves","directions":"1. First, permit the ice cream melt in the fridge until it is spreadable, not melted.
2. Next, spread the very hot fudge sauce about the bottom of the cookie crust.
3. Then, spread the softened ice cream over the fudge, then best with the caramel sauce.
4. Finally, organize the pecan halves all above the final of the pie and freeze for 30 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/5144/baskin-robbins-turtle-pie"},{"id":"5134","title":"Applebee's Chocolate Sin Cake","ingredients":"- 1/2 pound (2 sticks) unsalted butter, slice into components
- 6 ounces semisweet chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup packed dim brown sugar
- 4 eggs, at area temperature
- 4 egg yolks, at house temperature
- 6 tablespoons cornstarch
- One 10-ounce offer frozen raspberries inside weighty syrup, thawed
- 12 triangle-formed slender cookies or chocolate wafers
- 12 sprigs new mint
- 1 pint clean raspberries","directions":"1. First, preheat the oven to 375°F.
2. Next, blend the butter in a medium blending bowl with the semisweet and bittersweet chocolates. Established the bowl earlier mentioned a pan of simmering water and increase the vanilla extract. Stir till the components are properly put together. Remove the bowl from the pan and continue to keep hot.
3. Then, in a independent bowl, mix the brown sugar with the eggs and egg yolks. beat on superior rate with an electric powered mixer until finally the combination is thick and the volume contains much more than tripled.
4. Then, avoid the tempo to lower and increase the cornstarch, 1 tablespoon at a period, whisking once each and every addition.
5. Then, boost the rate back again to higher, and whip the mix for over 5 minutes, or until finally smooth peaks style.
6. Then, applying a rubber spatula, fold the chocolate blend into the egg blend. This consists of to be finished carefully to prevent deflating the egg batter.
7. Then, though the chocolate blend and the egg batter are perfectly merged, carefully spoon a component of the batter into every single written ramekin.
8. Then, remove the cakes to the oven and permit them neat totally prior to masking them with plastic wrap and refrigerating.
9. Then, anytime prepared to serve, function a slender knife in close proximity to the edges of just about every cake to loosen it from the ramekin. Invert each individual ramekin into the heart of a dessert plate.
10. Finally, puree the frozen raspberries and strain them to remove the seeds. Pour a tiny of the sauce over just about every cake and garnish the plate with possibly a cookie or a chocolate wafer and a sprig of mint. Set up a number of of the fresh raspberries on the greatest of the cake and issue a couple of in the sauce as very well.","url":"https://recipe.bluelayer.org/recipe/5134/applebees-chocolate-sin-cake"},{"id":"5034","title":"Best Hat Chocolate Chip Bars","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 2/3 cups granulated sugar, separated
- 2 eggs
- 3/4 cup water
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 16 ounces Cream Cheese, softened to place temperature
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup chopped nuts
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, merge with each other the flour, baking soda, and 1 cup of the sugar. Include 1 of the eggs and the water, oil, and vanilla, and stir until perfectly put together.
3. Then, spread the batter on a 15- × 10-inch greased baking sheet.
4. Then, despite the fact that this is baking, incorporate the Cream Cheese, the being sugar, the cocoa, the salt, and the being egg; cream very well.
5. Finally, you might sort cookie \"sandwiches\" by putting squares on final of every single other, cheese facets going through, though they are nonetheless hot. Neat carefully prior to storing in the fridge.","url":"https://recipe.bluelayer.org/recipe/5034/best-hat-chocolate-chip-bars"},{"id":"5033","title":"Cream Cheese and Chocolate Chip Wheels","ingredients":"- 8 ounces Cream Cheese, rather cold and corporation, separated
- 7 tablespoons confectioners' sugar, separated
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 1/2 cup butter, softened to house temperature
- 1/2 cup chunky peanut butter, at house temperature
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum flavoring
- 2 jumbo eggs, crushed
- 3/4 cup black walnuts, finely chopped
- 12 ounces (2 cups) semisweet chocolate chips, separated
- 2 tablespoons unsweetened cocoa","directions":"1. First, mounted apart 4 ounces of the Cream Cheese to melt to house temperature.
2. Next, on an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the confectioners' sugar down the middle in a line over 3 inches broad by 12 inches extended. Minimize the cold Cream Cheese into 4 1-ounce strips. Desired destination the areas conclusion to conclusion together the line of sugar. Obtaining below the waxed paper, roll the areas of cheese earlier mentioned the sugar to coat them thoroughly and style a extensive roll of sugared cheese. start rolling in the waxed paper right until the cheese is about 1/2 to 3/4 inch within diameter. place the roll of cheese in the fridge to continue to keep cold and corporation.
3. Then, merge alongside one another the flour, baking soda, and salt; fixed apart.
4. Then, in a weighty blending bowl, merge the butter, peanut butter, sugars, and being 4 ounces of softened Cream Cheese, and cream very well.
5. Then, blend the vanilla and the rum flavoring with the crushed eggs, then beat into the creamed mix until very well mixed. Stir in the dry substances. Stir in the nuts and all however 1/4 cup of the chocolate chips.
6. Then, incorporate with each other the cocoa and the becoming confectioners' sugar. Reduce heaping tablespoonfuls of the chilled dough into the cocoa mix and roll to coat; be mindful not to make it possible for the cocoa to turn into merged with the dough. Spot the lined cookie balls on to ungreased baking sheets and flatten to more than 1/2-inch thick with the bottom of a glass.
7. Then, cut off 1/4-inch-thick sections of the chilled Cream Cheese roll and thrust one slash flat into the centre of each and every cookie.
8. Then, preheat the oven to 350°F.
9. Then, thrust a chocolate chip, pointed close down, into every Cream Cheese heart so that the flat bottom of the chip extends marginally about the cheese. (Minor parts of black walnut can be substituted for chocolate chips.).
10. Finally, bake for 12 minutes. Amazing on baking sheets for about 4 minutes just before doing away with to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5033/cream-cheese-and-chocolate-chip-wheels"},{"id":"5032","title":"Chocolate Chip Almond Cookies","ingredients":"- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon Cream of tartar
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light-weight brown sugar, not packed
- 1 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons amaretto liqueur
- 1 cup rolled oats
- 8 ounces milk chocolate, grated
- 12 ounces (2 cups) semisweet chocolate minichips
- 3 cups chopped almonds
- 6 tablespoons confectioners' sugar
- 2 egg whites, crushed marginally","directions":"1. First, merge the flour, baking soda, salt, and Cream of tartar; fixed apart.
2. Next, inside a significant blending bowl, cream jointly the butter and sugars. Combination in the oil, egg, vanilla, and amaretto. slowly increase the dry elements, alongside with the rolled oats, until finally the combination is perfectly put together. Carefully stir in the grated milk chocolate and the chocolate chips. Chill till organization.
3. Then, preheat the oven to 375°F.
4. Finally, combine jointly the chopped almonds and confectioners' sugar. Sort the dough into 1-inch balls. Dip the balls into the crushed egg whites, then roll them in the almond-sugar combination. Position on frivolously greased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes or till golden brown. Awesome somewhat ahead of getting rid of to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5032/chocolate-chip-almond-cookies"},{"id":"5031","title":"Grand Marnier Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup margarine
- 3/4 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs, effectively overwhelmed
- 1/2 tablespoon Grand Marnier
- 1 tablespoon grated orange zest
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped walnuts
Glaze:
- 6 ounces semisweet baking chocolate
- 1 tablespoon Grand Marnier
- 1/2 cup finely chopped walnuts","directions":"1. First, preheat the oven to 325°F.
2. Next, sift the flour in advance of measuring, then sift once more with the baking powder and salt; mounted apart.
3. Then, in a higher blending bowl, cream the margarine and sugars until the combination is gentle and fluffy. Increase the eggs and mix perfectly. Incorporate the sifted substances to the creamed blend with each other with the Grand Marnier and orange zest. Combine cautiously. Fold in the chocolate chips and nuts.
4. Then, lose so of rounded teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.
5. Finally, for the glaze, soften the chocolate inside a double boiler earlier mentioned sizzling, nonetheless not boiling, water. Remove from the warm and battle in the Grand Marnier. Coat the undersides of the great cookies with the glaze, then dip the cookies in the chopped nuts. Refrigerate for a handful of minutes, right until the glaze is enterprise. As a big difference, omit the nuts and pour the glaze inside stripes earlier mentioned the tops of the cookies.","url":"https://recipe.bluelayer.org/recipe/5031/grand-marnier-chocolate-chip-cookies"},{"id":"5030","title":"Coconut Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2/3 cup butter, softened
- 3/4 cup mild brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1/3 cup Kahlúa
- 1 package deal (4-serving measurement) vanilla quick pudding combine
- 2 eggs
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped pecans
- 1/2 cup flaked coconut","directions":"1. First, merge with each other the flour and baking soda; preset apart.
2. Next, in a enormous blending bowl, mix the butter, sugars, Kahlúa, and pudding blend, and beat until gentle and creamy. Battle in the eggs. slowly combine in the dry elements, then the chocolate chips, nuts, and coconut. Chill the dough for 1 to 2 hours.
3. Then, preheat the oven to 375°F.
4. Finally, kind the dough into walnut-sized balls, or get rid of through rounded teaspoonfuls on to ungreased baking sheets, spacing about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5030/coconut-chocolate-chip-cookies"},{"id":"5029","title":"Crème de Chip Cookies","ingredients":"- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup crème de cacao, separated
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1 cup brown sugar, firmly packed
- 1/3 cup vegetable oil
- 2 eggs, crushed
- 1 cup coarsely chopped black walnuts
- 1 cup confectioners' sugar","directions":"1. First, soak the chocolate chips in the crème de cacao for about 30 minutes.
2. Next, though the chips are soaking, sift collectively the flour, baking powder, and salt; mounted apart.
3. Then, drain the crème de cacao from the chips and help you save. Merge 1 cup of the chips, 1/4 cup of the crème de cacao, the brown sugar, and the oil in a deep saucepan. Cook over medium-minimal warm, stirring often right until the chips are melted. Remove against the heat.
4. Then, incorporate the eggs and battle perfectly. beat in the sifted elements until carefully combined. Incorporate the nuts and the staying chips and crème de cacao; mix very well.
5. Then, chill the dough for about an hour, or until finally it can be fashioned into balls with your fingers.
6. Then, preheat the oven to 350°F.
7. Finally, kind teaspoonfuls of dough into minimal, unfastened balls. Roll the balls in confectioners' sugar and region about 2 inches aside on frivolously greased baking sheets.","url":"https://recipe.bluelayer.org/recipe/5029/cr-me-de-chip-cookies"},{"id":"5028","title":"Cable Automobile Chocolate Wheels","ingredients":"- 3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 cup graham cracker crumbs (over 3 1/2 complete crackers)
- 1 cup margarine
- 1/2 cup unsalted (adorable) butter
- 1 1/2 cups granulated sugar
- 1 cup light-weight brown sugar, firmly packed
- 4 eggs
- 2 tablespoons Grand Marnier or amaretto liqueur
- 12 ounces (2 cups) semisweet chocolate chips
- 2 cups chopped put together nuts","directions":"1. First, preheat the oven to 350°F.
2. Next, merge the flour, baking soda, salt, and graham cracker crumbs; fastened apart.
3. Then, in a major bowl, blend the margarine, butter, and sugars, and overcome with an electric powered mixer at large pace until finally gentle and fluffy (more than 5 minutes). Incorporate the eggs, one at a year, beating very well when every single addition. Include the liqueur. Merge the dry components into the creamed mix until properly mixed. Stir in the chocolate chips and nuts so of hand.
4. Finally, shed via scant quarter-cupfuls on to flippantly greased baking sheets, spacing cookies more than 3 inches aside.","url":"https://recipe.bluelayer.org/recipe/5028/cable-automobile-chocolate-wheels"},{"id":"5027","title":"Creamy Scrumptious Chip","ingredients":"- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup margarine, softened
- 1 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 egg, overwhelmed
- 1 package deal (8 ounces) Cream Cheese, softened
- 12 ounces (2 cups) semisweet chocolate chips, separated
- 1/4 cup Irish Mist
- 1 cup pecans, chopped","directions":"1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour, baking soda, and salt; fastened apart.
3. Then, in a significant blending bowl, cream jointly the margarine and sugars. Incorporate the egg and combination properly. Include the sifted components to the margarine blend.
4. Then, in a glass bowl in the microwave or inside a very low pan on the stove, heat the Cream Cheese and one 3rd of the chocolate chips till tender. Include the Irish Mist to the chocolate and cheese combination. Increase all of this to the very first mix. Carefully stir in the loosen up of the chocolate chips and the crazy.
5. Finally, shed so of teaspoonfuls on to flippantly greased cookie sheets. Bake for 8 to 10 minutes, or until enterprise.","url":"https://recipe.bluelayer.org/recipe/5027/creamy-scrumptious-chip"},{"id":"5026","title":"Clipper Chocolate Chipper","ingredients":"- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups butter
- 1 1/2 tablespoons baking soda
- 1/4 cup Frangelico liqueur
- 1/4 cup Tía Maria liqueur
- 1 tablespoon salt
- 3 eggs
- 6 cups pastry flour
- 24 ounces (4 cups) semisweet chocolate chips
- 1/4 cup pecans, chopped
- 1/4 cup walnuts, chopped","directions":"1. First, preheat the oven to 350°F.
2. Next, in a substantial blending bowl, cream collectively the sugars, butter, baking soda, liqueurs, and salt right until the blend is mild and creamy. Incorporate the eggs, beating following every addition until finally effectively merged.
3. Then, stir in the flour, chocolate chips, and nuts, and merge until finally perfectly combined.
4. Finally, lose so of tablespoons on to greased baking sheets, spacing perfectly aside. Flatten the cookies somewhat with moistened hands or the back again of spoon. Bake for 8 to 10 minutes, or until finally cookies are golden brown.","url":"https://recipe.bluelayer.org/recipe/5026/clipper-chocolate-chipper"},{"id":"5024","title":"Apple-Kissed Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup straightforward-cooking rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup minced dried apples
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons apple brandy
- 1 cup coarsely chopped nuts
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift collectively the flour, baking soda, and salt. Include the oats, cinnamon, and dried apples, then incorporate effectively. Fixed apart.
3. Then, inside a substantial blending bowl, cream alongside one another the butter, shortening, and sugars. Increase the egg, egg yolk, vanilla, and apple brandy, then battle until finally effectively put together. Increase the sifted substances and incorporate effectively. Stir in the nuts and chocolate chips until they are properly dispersed.
4. Finally, shed the dough via significant tablespoonfuls on to greased baking sheets, spacing cookies about 3 inches aside. To offer you cookies a more more uniform overall look, flatten them marginally with the bottom of a glass dipped within sugar. Bake for 9 to 12 minutes; hire the more time baking period for a crisper cookie. Interesting on the baking sheets for 2 or 3 minutes just before eradicating the cookies to cooling racks.","url":"https://recipe.bluelayer.org/recipe/5024/apple-kissed-chocolate-chip-cookies"},{"id":"5023","title":"Previous Vienna Chip Cookies","ingredients":"- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated lemon zest
- 2 tablespoons poppy seeds
- 1/4 cup unpeeled, grated, tart apple
- 9 ounces (1 1/2 cups) semisweet chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup currants","directions":"1. First, preheat the oven to 375°F.
2. Next, sift the flour, baking soda, and salt; fixed apart.
3. Then, in a heavy blending bowl, cream the butter. Slowly but surely increase the sugar and beat right until the mix is creamy. Overcome in the egg, cinnamon, lemon zest, poppy seeds, and apple. Stir in the sifted elements and incorporate properly. Carefully stir in the chocolate chips, nuts, and currants.
4. Finally, shed the batter through teaspoonfuls on to greased baking sheets, spacing cookies properly aside.","url":"https://recipe.bluelayer.org/recipe/5023/previous-vienna-chip-cookies"},{"id":"5021","title":"Chocolate Chip Meringues","ingredients":"- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup butter
- 1 1/2 cups light-weight brown sugar, firmly packed and separated
- 1/2 cup granulated sugar
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup grated coconut (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, sift alongside one another the flour, baking powder, and baking soda; fixed apart.
3. Then, in a weighty blending bowl, cream the butter, 1/2 cup of the brown sugar, and the granulated sugar. Overcome in the egg yolks. slowly include the dry elements, blending perfectly. Stir inside the vanilla.
4. Then, spread the dough on to a 9- × 15-inch baking sheet. Sprinkle with the chocolate chips and force them into the dough.
5. Then, to create a meringue, beat the egg whites until they are rigid. slowly increase the remaining brown sugar, proceeding to battle till properly combined. Spread the meringue over the cookie dough, then sprinkle with the coconut.
6. Finally, bake for 25 minutes. At the time awesome, reduce into squares.","url":"https://recipe.bluelayer.org/recipe/5021/chocolate-chip-meringues"},{"id":"5020","title":"Mainliners","ingredients":"- 2 ounces unsweetened chocolate
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup darkish brown sugar, firmly packed
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon Cream of tartar
- 1/4 cup moreover 2 tablespoons rolled oats
- 3/4 cup flour
- 2/3 cup walnuts, coarsely chopped
- 3/4 cup bittersweet chocolate chunks
- 3/4 cup semisweet chocolate chips","directions":"1. First, in a small saucepan, diligently soften the unsweetened chocolate about fairly minimal warm. Established apart to interesting.
2. Next, in a heavy blending bowl, mix the butter, shortening, sugars, vanilla, and salt. beat till fluffy. beat in the eggs, baking soda, and Cream of tartar. Stir in the cooled chocolate.
3. Then, position the rolled oats in a blender or food items processor and grind into a great powder. Incorporate this to the batter alongside with the flour. Stir in the chopped crazy and chocolate chunks and chips.
4. Then, cover the bowl and refrigerate for at minimal 4 hours.
5. Then, preheat the oven to 325°F.
6. Finally, getting over 2 tablespoons of dough for every cookie, condition the dough into balls. Position cookies on flippantly greased baking sheets more than 1 1/2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5020/mainliners"},{"id":"5019","title":"Tacky Double Chocolate Chip Cookies","ingredients":"- 3 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup shortening
- 1 offer (8 ounces) Cream Cheese, softened to house temperature
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 3 much more-substantial eggs
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup pecan parts","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour prior to measuring, then sift all over again with the cocoa, baking soda, and salt; fastened apart.
3. Then, inside a significant blending bowl, cream jointly the shortening, Cream Cheese, and sugars. Insert the eggs one at a season, beating nicely right after each and every addition. Insert the vanilla and merge effectively. Incorporate the sifted components and mix nicely. Stir in the chocolate chips and crazy.
4. Finally, reduce via teaspoonfuls on to baking sheets protected with parchment paper, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5019/tacky-double-chocolate-chip-cookies"},{"id":"5018","title":"Ice cream Chocolate Chip Cookies","ingredients":"- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup gentle brown sugar, firmly packed
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 significant egg
- 1/3 cup chocolate ice cream, softened
- 6 ounces (1 cup) semisweet chocolate chips
- 3/4 cup coarsely chopped walnuts","directions":"1. First, preheat the oven to 350°F.
2. Next, incorporate the flour, baking soda, and salt; fastened apart.
3. Then, inside a superior blending bowl, incorporate the margarine, sugars, cocoa, and vanilla, then beat right until creamy. Insert the egg and ice cream; beat nicely. Slowly and gradually include the dry elements and merge effectively. Stir in the chocolate chips and walnuts.
4. Finally, lose by way of perfectly-rounded teaspoonfuls on to flippantly greased baking sheets, spacing cookies over 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5018/ice-cream-chocolate-chip-cookies"},{"id":"5017","title":"Brown-and-White Chocolate Chip Cookies","ingredients":"- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 6 ounces (1 cup) white chocolate, damaged into minimal bits
- 1/2 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.
2. Next, merge jointly the flour, baking powder, salt, and cocoa; fixed apart.
3. Then, inside a significant blending bowl, cream jointly the shortening and sugar. Incorporate the egg and vanilla, then beat until the mix is fluffy. Slowly but surely include the dry elements, blending perfectly. Increase the chocolate bits and crazy.
4. Finally, eliminate by way of teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5017/brown-and-white-chocolate-chip-cookies"},{"id":"5014","title":"Gloria's Double Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 6 ounces (1 cup) semisweet chocolate chips
- 1/2 cup chopped nuts (optional)","directions":"1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour, cocoa, baking soda, and salt; established apart.
3. Then, in a enormous blending bowl, cream collectively the sugars and butter right until the mix is light-weight and fluffy. mix in the vanilla and egg. Incorporate the sifted elements to the creamed blend. Carefully stir in the chocolate chips and crazy.
4. Finally, lose so of teaspoonfuls on to ungreased baking sheets, spacing effectively aside. Bake for 7 to 11 minutes, or till the dough is fastened. Do not overbake. Allow for amazing 1 instant ahead of moving cookies to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/5014/glorias-double-chocolate-chip-cookies"},{"id":"5013","title":"Dorothy's Double Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup margarine, at place temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon very hot water
- 12 ounces (2 cups) semisweet chocolate chips
- 2 cups chopped walnuts","directions":"1. First, preheat the oven to 350°F.
2. Next, combination the flour, cocoa, and salt; preset apart.
3. Then, in a huge blending bowl, cream the margarine until finally it is gentle, then incorporate the sugars. Increase the eggs and vanilla, then beat right until the blend is light and fluffy. Stir in half of the dry substances.
4. Then, in one more major bowl, stir the baking soda into the water. Include this to the batter, then stir in the getting flour until the blend is very well combined. Carefully stir in the chocolate chips and nuts.
5. Finally, shed so of heaping teaspoonfuls on to greased baking sheets (or baking sheets lined with ungreased parts of foil), spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5013/dorothys-double-chocolate-chip-cookies"},{"id":"5012","title":"Marjorie's Double Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups margarine
- 1 1/2 cups sugar
- 2 tablespoons corn syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped nuts
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, mix the flour, cocoa, baking soda, and salt; fixed apart.
3. Then, in a substantial blending bowl, cream the margarine and sugar. Increase the corn syrup, eggs, and vanilla, then merge properly. Slowly merge the dry substances into the creamed combination. Stir inside the nuts and the chocolate chips.
4. Finally, get rid of through teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5012/marjories-double-chocolate-chip-cookies"},{"id":"5011","title":"Catherine's Double Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 cup moreover 2 tablespoons unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups as well as 2 tablespoons butter or margarine
- 3 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) semi-sweet chocolate chips
- 1 1/2 cups chopped pecans (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, blend the flour, cocoa, baking soda, and salt; fixed apart.
3. Then, in a enormous blending bowl, cream the butter or margarine and sugar right until the combination is light-weight and fluffy. Insert the eggs and vanilla, then beat effectively. Combination the dry components into the creamed blend. Stir inside the chocolate chips and nuts.
4. Finally, lose tablespoonfuls of the dough on to ungreased baking sheets, spacing effectively aside. Bake for 8 or 9 minutes - cookies will however be tender. Amazing somewhat on the baking sheets ahead of getting rid of cookies to cooling racks. Retail store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/5011/catherines-double-chocolate-chip-cookies"},{"id":"5010","title":"Prize-Profitable Double Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour
- 1/4 teaspoon baking soda
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup darkish brown sugar, firmly packed
- 1 egg
- 1/3 cup unsweetened cocoa
- 2 tablespoons milk
- 1 cup chopped pecans or walnuts
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, blend the flour and baking soda; established apart.
3. Then, working with an electrical mixer, in a significant bowl, cream the butter or margarine. Include the vanilla and sugars, then battle until finally fluffy. Battle in the egg. At small pace, overcome in the cocoa, then the milk. With a wood spoon, merge in the dry elements particularly until finally combined. Stir in the nuts and chocolate chips.
4. Finally, reduce via rounded teaspoonfuls on to nonstick or foil-included baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5010/prize-profitable-double-chocolate-chip-cookies"},{"id":"5009","title":"Zesty Zucchini Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-explanation flour
- 1 1/4 cups full-wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon floor cloves
- 1/4 cup unsalted (adorable) butter, softened
- 1 cup mild brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon orange extract
- 1 1/2 cups grated zucchini
- 1 cup chopped walnuts
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Established apart.
3. Then, in a major blending bowl, beat the butter and sugars till the blend is mild and fluffy. Overcome in the egg and the orange extract. Incorporate the grated zucchini and merge very well. Increase the dry sifted components, stirring until finally they are effectively combined. Carefully fold in the walnuts and chocolate chips.
4. Finally, shed so of tablespoonfuls on to greased baking sheets, spacing cookies nicely aside.","url":"https://recipe.bluelayer.org/recipe/5009/zesty-zucchini-chocolate-chip-cookies"},{"id":"5008","title":"Mocha Pinto Chippers","ingredients":"- 1 can (16 ounces) pinto beans, very well tired
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons prompt espresso granules
- 3 tablespoons unsweetened cocoa
- 1 cup effortless-cooking rolled oats
- 1/2 cup additionally 2 teaspoons unsalted (sweet) butter, separated
- 1/2 cup shortening
- 1 cup brown sugar, firmly packed
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 15 ounces (2 1/2 cups) semisweet chocolate chips
- 1/2 cup chopped dried apricots","directions":"1. First, preheat the oven to 350°F.
2. Next, purée the fatigued pinto beans in a blender, in a food processor, or with a ricer. Evaluate 1 cup and fixed apart.
3. Then, in a huge bowl, incorporate the flour, baking soda, salt, espresso granules, cocoa, and oats. Fastened apart.
4. Then, in an additional huge blending bowl, cream jointly 1/2 cup of the butter and the shortening. slowly insert the sugars and honey, whisking until the mix is fluffy. Incorporate the egg, vanilla, and 1 cup of bean puree. mix to mix cautiously. Stir in the dry elements, then incorporate until finally extensively put together. Carefully stir in 1 1/2 cups of the chocolate chips and the chopped apricots.
5. Then, shed by way of tablespoonfuls on to evenly greased baking sheets, spacing nicely aside. Flatten each individual cookie a bit with the back again of a spoon.
6. Finally, in a saucepan, soften collectively the staying chocolate chips and the chill out of the butter. Drizzle throughout the cookies in a zigzag practice. Make it possible for the chocolate to mounted prior to storing the cookies.","url":"https://recipe.bluelayer.org/recipe/5008/mocha-pinto-chippers"},{"id":"5007","title":"Optional Substances","ingredients":"- 1 cup peanut butter
- 1 cup wheat germ
- 1 cup flaked coconut
- 1 cup dry milk","directions":"1. First, preheat the oven to 350°F.
2. Next, mix 1 1/4 cups of the flour and the brown sugar, baking soda, butter or margarine, vanilla, and eggs, and overcome with an electrical mixer at medium pace until finally very well merged. Stir in the being flour, alongside with the rolled oats, chocolate chips, crazy, and any of the optional elements by hand.
3. Finally, eliminate dough so of rounded teaspoonfuls on to ungreased cookie sheets, spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5007/optional-substances"},{"id":"5006","title":"Pacific Delight Chocolate Chip Cookies","ingredients":"- 1 cup hazelnuts, chopped
- 2 cups flour
- 1 cup margarine
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1 cup bran, corn, or wheat flakes
- 1 cup coconut
- 1 generous cup milk chocolate chips","directions":"1. First, spread the crazy on a baking sheet and toast them frivolously in a 350°F oven. Preset them apart to great.
2. Next, preheat the oven to 300°F.
3. Then, sift the flour and mounted it apart.
4. Then, in a amazingly heavy bowl, cream the margarine, sugars, and eggs. Insert the vanilla, baking soda, baking powder, and salt. Incorporate the flour and blend properly.
5. Then, stir inside the rolled oats, bran flakes, coconut, toasted and cooled hazelnuts, and chocolate chips. Blend nicely.
6. Finally, shed through teaspoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/5006/pacific-delight-chocolate-chip-cookies"},{"id":"5005","title":"Granola Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup gentle brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups rolled oats
- 2 cups corn flakes
- 1 cup shredded coconut
- 1 cup salted peanuts
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift alongside one another the flour, baking soda, baking powder, and salt; fastened apart.
3. Then, in a substantial blending bowl, beat collectively the shortening, sugars, and vanilla till mild and creamy. Insert the eggs one at a year, blending very carefully when each individual addition. Merge right until the mix is uniform in shade.
4. Then, include the sifted components, one-half cup at a season, blending effectively immediately after just about every addition. Incorporate the rolled oats, corn flakes, coconut, nuts, and chocolate chips. mix with your arms, as the dough will be rigid and dry. Knead effectively to assure complete mixing, then form the combination into a restricted ball.
5. Finally, pinch off 2-inch balls and roll them tightly. Space cookies on ungreased baking sheets, spacing nicely aside, and push into button designs. Cook simply just as a great number of sheets at one season as will enable optimistic air move in the oven.","url":"https://recipe.bluelayer.org/recipe/5005/granola-chocolate-chip-cookies"},{"id":"5004","title":"Molasses and Oatmeal Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon floor cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup butter
- 1 egg
- 1/4 cup dim molasses
- 3/4 cup straightforward-cooking rolled oats
- 1/2 cup raisins
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.
2. Next, sift the flour prior to measuring, then sift once again with the baking soda, cloves, ginger, salt, and sugar; fastened apart.
3. Then, in a weighty blending bowl, cream the butter and egg. Insert the sifted elements and overcome with an electrical mixer till the batter is soft, over 2 minutes.
4. Then, mix inside the molasses, rolled oats, raisins, and chocolate chips. The dough will be Extremely sticky.
5. Finally, reduce by rounded tablespoonfuls on to ungreased baking sheets, spacing effectively aside. Bake for 8 to 10 minutes, or until golden brown. Neat in advance of getting rid of from baking sheets.","url":"https://recipe.bluelayer.org/recipe/5004/molasses-and-oatmeal-chocolate-chip-cookies"},{"id":"5003","title":"Peanut Butter and Oatmeal Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 3 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups simple-cooking rolled oats
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 1/2 cups margarine
- 1 1/2 cups peanut butter
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped crazy","directions":"1. First, sift jointly the flour, baking soda, and salt. Stir in the rolled oats and established apart.
2. Next, in a enormous bowl, cream with each other the sugars, margarine, and peanut butter. Include the vanilla and eggs, then beat nicely. Increase the sifted components and combination nicely. Include the chocolate chips and nuts. Chill for 2 hrs.
3. Then, preheat the oven to 375°F.
4. Finally, kind the dough into walnut-sized balls and place on ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/5003/peanut-butter-and-oatmeal-chocolate-chip-cookies"},{"id":"5002","title":"Oatmeal and Sour Cream Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 1/4 cups light-weight brown sugar, firmly packed
- 1 cup unsalted (sweet) butter or margarine
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Sour Cream
- 12 ounces (2 cups) semisweet chocolate chips
- 12 ounces (2 cups) milk chocolate morsels
- 1/4 cup raisins
- 3/4 cup walnuts, coarsely chopped
- 3/4 cup pecans, coarsely chopped","directions":"1. First, preheat the oven to 350°F.
2. Next, sift jointly the flour, baking soda, and salt. Stir in the rolled oats and mounted apart.
3. Then, in a high bowl, cream with each other the sugar and butter or margarine until the combination is light-weight and fluffy. Battle in the eggs and vanilla. Increase the sifted substances to the creamed blend until exactly put together. Include the Sour Cream and mix right until accurately mixed. Stir in the chocolates, raisins, and nuts.
4. Finally, lose dough through heaping teaspoonfuls on to ungreased baking sheets, spacing cookies 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5002/oatmeal-and-sour-cream-chocolate-chip-cookies"},{"id":"5001","title":"Choco-O's","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 2 cups effortless-cooking rolled oats
- 1 cup butter or margarine
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chopped nuts
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.
2. Next, sift jointly the flour and baking soda. Incorporate the oats and fastened apart.
3. Then, in a massive blending bowl, cream the butter or margarine and sugars. Incorporate the eggs one at a year, whisking right after just about every addition, right until the mix is creamy. Fold inside the sifted substances. Stir in the vanilla and almond extracts. Carefully merge inside the nuts and chocolate chips.
4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing cookies 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/5001/choco-os"},{"id":"4999","title":"Oatmeal and Milk Chocolate Bite Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups rolled oats
- 1 cup unsalted (sweet) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1 (8-ounce) milk chocolate bar, grated
- 1 1/2 cups chopped nuts","directions":"1. First, preheat the oven to 400°F.
2. Next, sift jointly the flour, baking powder, and baking soda; mounted apart.
3. Then, whirl the rolled oats in a food items processor or blender until they are low to a great powder. Combine into the other dry substances and preset apart.
4. Then, inside a heavy blending bowl, cream the butter and sugars. mix in the eggs until finally the mix is delicate and creamy. Stir in the vanilla. slowly insert the sifted substances to the creamed mix, stirring very well at the time each individual addition; the batter will be rigid. Merge in the chocolate chips, grated chocolate, and crazy.
5. Finally, area golfing ball-sized parts of dough about 2 inches aside on ungreased baking sheets. Do not flatten dough. Bake for about 8 minutes. Cookies will glance underdone. Do not overbake.","url":"https://recipe.bluelayer.org/recipe/4999/oatmeal-and-milk-chocolate-bite-cookies"},{"id":"4998","title":"Cowgirl Cookies","ingredients":"- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shortening
- 2 cups granulated sugar
- 2 cups brown sugar, firmly packed
- 4 eggs
- 3 cups uncomplicated-cooking rolled oats
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift alongside one another the flour, baking soda, baking powder, and salt; established apart.
3. Then, in a enormous blending bowl, incorporate the shortening and sugars, then cream effectively. beat in the eggs until finally they are cautiously merged. Stir in the dry substances and mix properly. Increase the rolled oats, vanilla, and chocolate chips.
4. Finally, eliminate by teaspoonfuls on to greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4998/cowgirl-cookies"},{"id":"4997","title":"As soon as-in close proximity to-the-Kitchen area Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 cup butter
- 1/2 cup peanut butter
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup flaked coconut","directions":"1. First, preheat the oven to 375°F.
2. Next, blend the flour and baking soda; fastened apart.
3. Then, inside a substantial blending bowl, cream the butter, peanut butter, and sugars. Overcome in the eggs. Increase the rolled oats, walnuts, raisins, chocolate chips, and coconut. Increase the dry elements and blend very carefully.
4. Finally, get rid of dough through teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4997/as-soon-as-in-close-proximity-to-the-kitchen-area-cookies"},{"id":"4996","title":"Irene's Oatmeal Chocolate Chip Cookies","ingredients":"- 1 cup effortless-cooking rolled oats
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 egg, very well crushed
- 1 tablespoon corn oil
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 6 ounces (1 cup) semisweet chocolate chips
- 1/2 cup chopped nuts","directions":"1. First, preheat the oven to 350°F.
2. Next, in a significant blending bowl, stir collectively the rolled oats, flour, baking powder, salt, and sugar. Blend in the crushed egg. Increase the corn oil and vanilla and incorporate very well. Stir in the coconut, chocolate chips, and nuts and blend nicely.
3. Finally, lose by way of teaspoonfuls on to frivolously oiled baking sheets, spacing cookies over 2 inches aside. Bake for 8 to 10 minutes, or until golden brown. Remove from baking trays to cooling racks although however sizzling.","url":"https://recipe.bluelayer.org/recipe/4996/irenes-oatmeal-chocolate-chip-cookies"},{"id":"4995","title":"Carol C.'s Oatmeal Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 full egg
- 2 egg yolks
- 1/4 cup rolled oats
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup crazy, chopped","directions":"1. First, preheat the oven to 375°F.
2. Next, incorporate the flour, baking soda, and salt; fastened apart.
3. Then, in a weighty bowl, incorporate the butter, shortening, sugars, and vanilla, and cream until fluffy. Insert the egg and the egg yolks; overcome nicely.
4. Then, slowly include all yet around 1/2 cup of the dry elements. Incorporate the rolled oats with the remaining flour mix and stir into the batter. Stir inside the chocolate chips and nuts.
5. Finally, shed so of heaping teaspoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4995/carol-c-s-oatmeal-chocolate-chip-cookies"},{"id":"4994","title":"Carole E.'s Oatmeal Chocolate Chip Cookies","ingredients":"- 1/2 cup rolled oats
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup butter, melted and cooled marginally
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 6 ounces (1 cup) semisweet chocolate chips
- 1 cup chopped walnuts","directions":"1. First, preheat a convection oven to 350°F; preheat a regular monthly oven to 375°F.
2. Next, place the rolled oats in a blender and grind till fine. Evaluate out 1/4 cup and sift it jointly with the flour and the baking soda. Established apart.
3. Then, in a high blending bowl, blend the melted butter, sugars, and eggs; mix until comfortable. Stir in the vanilla. Stir in the sifted elements and merge nicely. Incorporate the chocolate chips and walnuts.
4. Finally, lose by rounded tablespoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4994/carole-e-s-oatmeal-chocolate-chip-cookies"},{"id":"4993","title":"Pinch of salt","ingredients":"- 1 cup granulated sugar
- 1 cup gentle brown sugar
- 1 cup butter (or 1/2 cup butter and 1/2 cup margarine, or 1 cup shortening)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups uncomplicated-cooking rolled oats
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.
2. Next, sift collectively the flours, baking soda, baking powder, and salt; fastened apart.
3. Then, in a major blending bowl, cream collectively the sugars and butter. Insert the eggs. Include the sifted substances to the creamed mix. Stir inside the vanilla, rolled oats, and chocolate chips.
4. Finally, reduce through teaspoonfuls on to evenly greased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or until golden brown. Permit cookies to interesting slightly on trays prior to getting rid of to racks to interesting extensively.","url":"https://recipe.bluelayer.org/recipe/4993/pinch-of-salt"},{"id":"4992","title":"Nutrilicious Triple Chocolate Chip Cookies","ingredients":"- 1 cup aged-formed rolled oats
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup wheat germ
- 1/2 cup coconut
- 1 cup butter, softened
- 1 1/2 cups brown sugar, firmly packed
- 1 1/2 teaspoons vanilla extract
- 2 major eggs
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped walnuts","directions":"1. First, preheat the oven to 375°F.
2. Next, place the rolled oats in a blender and whirl at very low rate for about 15 seconds. Blend the rolled oats, flour, baking soda, salt, wheat germ, and coconut; fixed apart.
3. Then, in a high blending bowl, cream alongside one another the butter, sugar, and vanilla until finally soft. Overcome in the eggs. Slowly but surely incorporate the dry components to the creamed combination and blend very well. Stir in the chocolate chips and nuts.
4. Finally, eliminate the batter via properly-rounded teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4992/nutrilicious-triple-chocolate-chip-cookies"},{"id":"4991","title":"Chocolate Chip Cookies with Bran","ingredients":"- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted (adorable) butter, at area temperature
- 3/4 cup granulated sugar
- 3/4 cup mild brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup finely chopped pecans
- 1/2 cup bran","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour in advance of measuring, then sift once again with the baking soda and salt; fixed apart.
3. Then, in a heavy blending bowl, cream collectively the butter, sugars, and vanilla until delicate. Insert the eggs. Stir in the sifted substances and mix until very well combined. Carefully stir in the chocolate chips, pecans, and bran.
4. Finally, sort the dough into balls the dimension of weighty walnuts. Room on flippantly greased baking sheets, making it possible for place amongst cookies for advancement. Push down on the balls with flippantly water-moistened arms to flatten.","url":"https://recipe.bluelayer.org/recipe/4991/chocolate-chip-cookies-with-bran"},{"id":"4990","title":"Complete-Grain and Honey Chocolate Chip Cookies","ingredients":"- 2 1/4 cups full-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, margarine, or shortening, softened
- 2/3 cup honey
- 1/4 cup powdered milk
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces (2 cups) semisweet chocolate morsels
- 1/2-1 cup walnuts, finely chopped","directions":"1. First, preheat the oven to 375°F.
2. Next, sift with each other the flour, baking soda, and salt; fastened apart.
3. Then, in a heavy blending bowl, battle the butter, honey, powdered milk, and vanilla right until creamy. Increase the eggs. Incorporate the sifted substances and combination properly. Stir in the chocolate chips and walnuts.
4. Finally, lose via minimal teaspoonfuls on to evenly greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4990/complete-grain-and-honey-chocolate-chip-cookies"},{"id":"4989","title":"Sunny Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-explanation flour
- 1 cup complete-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup salted sunflower kernels
- 1/4 cup sesame seeds","directions":"1. First, preheat the oven to 375°F.
2. Next, blend the flours, baking soda, baking powder, and salt; preset apart.
3. Then, in a massive blending bowl, cream the butter or margarine. Slowly but surely increase the sugars, beating until the combination is light-weight and fluffy. Insert the eggs and vanilla and overcome effectively. Increase the dry components to the creamed mix and battle very well. Stir in the chocolate chips, sunflower kernels, and sesame seeds.
4. Finally, eliminate the dough via heaping teaspoonfuls on to evenly greased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or until golden brown. Awesome a little on baking sheets just before getting rid of to twine racks.","url":"https://recipe.bluelayer.org/recipe/4989/sunny-chocolate-chip-cookies"},{"id":"4988","title":"Hazelnut Butter Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1 cup crunchy hazelnut butter or peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon vanilla extract
- 1 egg
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, sift with each other the flour, baking soda, baking powder, and salt; fixed apart.
2. Next, in a enormous blending bowl, cream the butter or margarine, hazelnut or peanut butter, and sugars until finally the combination is Pretty light-weight and fluffy. Overcome inside the vanilla and egg. Stir in the sifted elements and combination very well. Stir inside the chocolate chips.
3. Then, chill for 2 hrs.
4. Then, preheat the oven to 375°F.
5. Finally, get rid of through tablespoonfuls on to baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4988/hazelnut-butter-chocolate-chip-cookies"},{"id":"4987","title":"Double Peanut Butter Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 2 teaspoons baking soda
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chunky peanut butter
- 1/2 cup chopped pecans
- 6 ounces (1 cup) semisweet chocolate chips
- 6 ounces (1 cup) peanut butter chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour right before measuring, then sift back again with the baking soda; preset apart.
3. Then, with an electric powered mixer, in a heavy bowl, cream alongside one another the butter or margarine and sugars. Overcome in the eggs and vanilla. Incorporate the peanut butter and beat till properly merged.
4. Then, stir in the sifted substances. Incorporate the pecans, chocolate chips, and peanut butter chips.
5. Finally, shed through teaspoonfuls on to greased baking sheets, spacing about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4987/double-peanut-butter-chocolate-chip-cookies"},{"id":"4985","title":"Tiger-Striped Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces bathtub margarine
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) milk chocolate bar, slice into 1/4- to 1/2-inch chunks
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift jointly the flour, baking soda, and salt; fixed apart.
3. Then, in a weighty blending bowl, cream the margarine, peanut butter, and sugars until the combination is light-weight and fluffy. beat in the eggs and vanilla. Incorporate the sifted substances and combine very well. Carefully stir in the milk chocolate chunks.
4. Then, in a saucepan, soften the chocolate chips more than Quite reduced warm. Intently stir the melted chocolate into the cookie dough to deliver stripes. Do not combination into the dough.
5. Finally, eliminate so of teaspoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4985/tiger-striped-chocolate-chip-cookies"},{"id":"4984","title":"Milk Chocolate Chip Delights","ingredients":"- 2 1/2 cups flour, unsifted
- 1 teaspoon baking soda
- 1 cup margarine, softened
- 3/4 cup gentle brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package deal (4-serving dimensions) quick vanilla pudding merge
- 2 eggs
- 12 ounces (2 cups) milk chocolate morsels","directions":"1. First, preheat the oven to 375°F.
2. Next, sift collectively the flour and baking soda; preset apart.
3. Then, inside a food processor, incorporate the margarine, sugars, vanilla, and pudding combination until finally the combination is gentle and creamy. Overcome inside the eggs. slowly combine in the sifted components; the batter will be rigid. Carefully stir in the chocolate morsels.
4. Finally, get rid of through rounded teaspoonfuls on to ungreased baking sheets, spacing cookies about 2 inches aside. Flatten slightly with the back again of a fork; this sort of cookies spread fairly small despite the fact that baking. Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4984/milk-chocolate-chip-delights"},{"id":"4983","title":"Pudding and Adorable Chocolate Chips","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup gentle brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 deal (4-serving dimensions) prompt vanilla pudding
- 2 eggs
- 2 bars (4 ounces) adorable baking chocolate, harmed into tiny components","directions":"1. First, preheat the oven to 350°F.
2. Next, blend the flour with the baking soda; fastened apart.
3. Then, in a huge blending bowl, mix the butter, sugars, vanilla, and pudding combination, and overcome till soft and creamy. Battle in the eggs. Slowly but surely incorporate the dry elements. Carefully stir inside the chocolate parts.
4. Finally, reduce by rounded teaspoonfuls on to ungreased baking sheets, spacing cookies about 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4983/pudding-and-adorable-chocolate-chips"},{"id":"4981","title":"Yogurt and Pecan Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted (sweet) butter, at area temperature
- 1 cup furthermore 2 tablespoons sugar
- 2 tablespoons molasses
- 1 1/2 teaspoons vanilla extract
- 1 major egg
- 1/2 cup simple, entire-milk yogurt
- 3/4 cup ruined pecan sections
- 1 1/2 cups semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour prior to measuring, then sift back with baking soda and salt; fastened apart.
3. Then, in a substantial blending bowl, cream the butter until it is fluffy. Include the sugar, beating until nicely combined. Increase the molasses, vanilla, and egg and combine adequately. Include about 1 cup of the sifted components and mix properly. Merge in the yogurt. Include the staying sifted elements, stirring to mix carefully. Stir inside the nuts and chocolate chips.
4. Finally, get rid of via rounded tablespoonfuls, spacing very well aside, on to baking sheets included with evenly greased aluminum foil.","url":"https://recipe.bluelayer.org/recipe/4981/yogurt-and-pecan-chocolate-chip-cookies"},{"id":"4979","title":"Agnes's Sour Cream Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup Sour Cream
- 1 cup chopped nuts
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift jointly the flour, baking soda, and salt; fastened apart.
3. Then, inside a high blending bowl, blend the butter, sugars, eggs, and vanilla, and overcome right until creamy. Stir in the Sour Cream and mix effectively. Insert the sifted elements and mix very well. Increase the nuts and chocolate chips.
4. Finally, lose so of teaspoonfuls on to ungreased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4979/agness-sour-cream-chocolate-chip-cookies"},{"id":"4978","title":"Coconut Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup moreover 2 tablespoons butter
- 2 tablespoons canned coconut cream
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups semisweet chocolate chips
- 1 1/2 cups chopped pecans
- 1/2 cup sweetened flaked coconut","directions":"1. First, preheat the oven to 375°F.
2. Next, mix the flour, baking soda, and salt; established apart.
3. Then, in a superior bowl, cream the butter and coconut cream. Increase the sugars and beat until properly merged. Include the eggs and vanilla and overcome right until the blend is creamy. Stir the dry substances into the creamed blend basically right until comprehensively combined in. Stir in the chocolate chips, pecans, and coconut until they are merged.
4. Finally, eliminate by way of rounded tablespoonfuls on to greased baking sheets, spacing perfectly aside. Bake for 8 to 9 minutes, or right until golden brown.","url":"https://recipe.bluelayer.org/recipe/4978/coconut-chocolate-chip-cookies"},{"id":"4977","title":"Black-and-White Cookies","ingredients":"- 1 3/4 cups flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, at house temperature
- 1 cup brown sugar, firmly packed
- 1/3 cup granulated fructose
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 12 ounces (2 cups) milk chocolate chips
- 2/3 cup sweetened flaked coconut","directions":"1. First, preheat the oven to 350°F.
2. Next, mix the flour, cocoa, baking soda, and salt; preset apart.
3. Then, in a significant bowl, overcome the butter, sugar, fructose, and vanilla with an electrical mixer on medium tempo, right until fluffy. Battle in the eggs until batter is very well merged. on lower tempo, slowly mix inside the dry components particularly till properly combined. With a wooden spoon, stir in the chips and coconut.
4. Finally, reduce the dough by heaping tablespoonfuls on to ungreased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4977/black-and-white-cookies"},{"id":"4976","title":"Maple-Walnut Chippers","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, at place temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/4 cup maple syrup
- 1 egg
- 1/2 cup walnuts, coarsely chopped
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.
2. Next, merge collectively the flour, baking soda, and salt; established apart.
3. Then, in a heavy blending bowl, cream collectively the butter, sugars, maple syrup, and egg. Insert the dry elements, then blend until finally mixed. Stir inside the nuts and chocolate chips.
4. Finally, get rid of via teaspoonfuls on to ungreased baking sheets, spacing nicely aside. Bake for 8 to 10 minutes, or right until cookies are golden brown. Great for a handful of minutes on the sheets, then remove cookies to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/4976/maple-walnut-chippers"},{"id":"4975","title":"Honey Chocolate Chip Cookies","ingredients":"- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/2 cup honey
- 1 minor egg
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup nuts, chopped","directions":"1. First, preheat the oven to 375°F.
2. Next, sift the flour in advance of measuring, then sift two times with the baking powder and salt. Fixed apart.
3. Then, inside a superior blending bowl, cream the shortening and honey till the combination is mild and fluffy. Include the egg and overcome very well. Incorporate the sifted substances to the shortening mix. Insert the vanilla and combination very well. Fold in the chocolate chips and nuts. Chill.
4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4975/honey-chocolate-chip-cookies"},{"id":"4974","title":"Apple Orchard Chocolate Chippers","ingredients":"- 1/2 cup butter or margarine
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup apple butter
- 1 1/2-2 cups unbleached flour, separated
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces (1 cup) semisweet chocolate chips
- 1 apple, cored and shredded
- 1 1/2 cup nuts (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, in a higher blending bowl, cream the butter or margarine, sugars, egg, and vanilla till mild and fluffy. Insert the apple butter and incorporate very well.
3. Then, insert 1 cup of the flour, the baking soda, and the salt, and incorporate till very well put together. Slowly and gradually insert the getting flour, specifically until finally the dough is no lengthier soaked and sticky. Stir in the chocolate chips, shredded apple, and crazy.
4. Finally, reduce the dough so of teaspoonfuls on to frivolously greased baking sheets, spacing cookies above 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4974/apple-orchard-chocolate-chippers"},{"id":"4973","title":"Grandma Matthews's Molasses Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 egg, nicely overwhelmed
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 6 ounces (1 cup) semisweet chocolate chips
- 1/2 cup chopped walnuts","directions":"1. First, preheat the oven to 325°F.
2. Next, sift the flour with the baking powder and salt; fixed apart.
3. Then, cream the butter with the sugars right until the mix is light-weight and fluffy. Include the egg and molasses.
4. Then, stir the vanilla into the milk, and increase to the butter mix alternately with the sifted components. Carefully stir in the chocolate chips and nuts.
5. Finally, reduce by teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4973/grandma-matthewss-molasses-chocolate-chip-cookies"},{"id":"4972","title":"Apricot Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 cup dried apricots
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 6 tablespoons apricot preserves
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour and baking powder; preset apart.
3. Then, chop or snip the dried apricots into components marginally scaled-down than the chips. cover them with boiling water and fastened apart.
4. Then, in a enormous blending bowl, combination the butter and sugar until finally the blend is mild and creamy. Insert the egg and the apricot preserves and start to overcome until perfectly combined. Parts of apricot will stay recognizable.
5. Then, stir the sifted components into the creamed combination until it is properly merged. Fold in the chocolate chips.
6. Then, drain the water from the apricot bits and fold them into the batter.
7. Finally, lose batter by way of teaspoonfuls on to ungreased baking sheets, spacing cookies above 2 inches aside. Bake for 8 to 12 minutes, or until finally edges of cookies are a bit brown.","url":"https://recipe.bluelayer.org/recipe/4972/apricot-chocolate-chip-cookies"},{"id":"4971","title":"Orange Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup gentle brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 eggs, at area temperature, overwhelmed
- 1 teaspoon baking soda dissolved within 1 teaspoon very hot water
- 1 tablespoon finely grated contemporary orange zest
- 12 ounces (2 cups) semisweet chocolate minichips
- 1 teaspoon vanilla extract
- 1 cup chopped crazy (optional)","directions":"1. First, sift the flour ahead of measuring, then sift once again with the salt; fastened apart.
2. Next, with an electric powered mixer, cream the butter and sugars in a superior bowl until finally the blend is gentle, fluffy, and light yellow. Incorporate inside the honey. Increase the crushed eggs. Proceed to beat on medium rate for about 2 minutes.
3. Then, include the dissolved baking soda. slowly insert the sifted components, beating perfectly when just about every addition. Stir in the orange peel, chocolate chips, vanilla, and nuts. Chill the dough for 1 hour.
4. Then, preheat the oven to 350°F.
5. Finally, reduce via rounded teaspoonfuls on to chilled, flippantly greased baking sheets, spacing very well aside. With the bottom of a glass dipped flippantly in granulated sugar, flatten the cookies marginally to stay away from sticking.","url":"https://recipe.bluelayer.org/recipe/4971/orange-chocolate-chip-cookies"},{"id":"4970","title":"Flavor-of-Summertime Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup in addition 2 tablespoons mild brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup peach schnapps
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup easy-cooking rolled oats","directions":"1. First, preheat the oven to 350°F.
2. Next, merge the flour, baking soda, and salt; preset apart.
3. Then, in a substantial blending bowl, cream the butter and sugars. Insert the eggs, vanilla and almond extracts, and schnapps and beat very well. Slowly but surely incorporate the dry substances, mixing nicely. Stir in the chocolate chips and oats.
4. Finally, reduce so of rounded teaspoonfuls on to flippantly greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4970/flavor-of-summertime-chocolate-chip-cookies"},{"id":"4969","title":"California Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup flooring walnuts
- 1 cup margarine, softened
- 1 cup dim brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 massive eggs
- 1 tablespoon orange juice
- 1 1/2 tablespoons finely chopped orange zest
- 18 ounces (3 cups) semisweet chocolate chips
- 1 1/2 cups coarsely chopped walnuts","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flour, baking soda, and salt. Combine in the flooring walnuts and preset apart.
3. Then, in a high blending bowl, cream the margarine with the sugars until the blend is light-weight and fluffy. Increase the vanilla, eggs, orange juice, and orange zest, and battle until tender. Include the sifted components and merge until finally extensively put together. Increase the chocolate chips and chopped walnuts; stir to spread flippantly.
4. Finally, sort the dough into balls slightly larger sized than walnuts, or lose by tablespoonfuls on to parchment-coated baking sheets.","url":"https://recipe.bluelayer.org/recipe/4969/california-chocolate-chip-cookies"},{"id":"4968","title":"Spicy Frostbite Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon, separated
- 1 teaspoon flooring ginger
- 1/4 teaspoon salt
- 1 cup butter
- 1 1/2 cups brown sugar, firmly packed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped pecans or walnuts
- 2 cups confectioners' sugar","directions":"1. First, sift alongside one another the flour, the baking soda, 1 1/2 teaspoons of the cinnamon, the ginger, and the salt. Preset apart.
2. Next, in a significant blending bowl, cream the butter. Include the brown sugar, egg, and vanilla and beat effectively. Include the sifted substances to the butter combination. Carefully stir in the chocolate and nuts.
3. Then, refrigerate right away or right until enterprise.
4. Then, preheat the oven to 350°F.
5. Then, style balls consisting of 1 tablespoon of dough.
6. Finally, incorporate the being 1/2 teaspoon of cinnamon with the confectioners' sugar. Roll the balls in the sugar mix and region about 2 inches aside on ungreased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4968/spicy-frostbite-chocolate-chip-cookies"},{"id":"4967","title":"Spicy Pumpkin Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 heavy eggs, crushed
- 1 cup pumpkin puree
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift jointly the flour, baking powder, cinnamon, nutmeg, ginger, and salt; fastened apart.
3. Then, in a superior blending bowl, cream the shortening and slowly and gradually incorporate the sugar. Include the overwhelmed eggs and pumpkin and blend properly. Combination in the sifted elements till effectively merged. Incorporate the chocolate chips.
4. Finally, reduce so of teaspoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4967/spicy-pumpkin-chocolate-chip-cookies"},{"id":"4966","title":"Spicy Chocolate Chip Cookies","ingredients":"- 2 cups all-motive flour
- 2 cups full-wheat flour
- 4 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 2 cups brown sugar
- 1/2 cup honey (optional)
- 1 1/2 cups shortening
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup water
- 4 cups rolled oats
- 12 ounces (2 cups) or much more semisweet chocolate chips
- 1 cup nuts (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, sift jointly the flours, cinnamon, baking soda, salt, ginger, and cloves; fastened apart.
3. Then, in a significant blending bowl, cream with each other the sugar, honey, and shortening. Insert the eggs and the vanilla. Incorporate the sifted substances to the creamed mix. Insert the water and rolled oats and combination effectively. Carefully stir in the chocolate chips and nuts.
4. Finally, get rid of by teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4966/spicy-chocolate-chip-cookies"},{"id":"4965","title":"Potato Chip Chocolate Chip Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 cup butter or margarine
- 1 cup granulated sugar
- 1 cup gentle brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups potato chips, coarsely beaten
- 6 ounces (1 cup) semisweet chocolate chips
- 1 cup chopped nuts (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, blend with each other the flour and baking soda; established apart.
3. Then, inside a huge blending bowl, cream the butter, sugars, and eggs right until soft and nicely merged. Stir inside the vanilla. Stir in the dry elements and incorporate effectively. Carefully increase the potato chips and chocolate chips, then insert the nuts and mix effectively to unfold anything frivolously.
4. Finally, eliminate by teaspoonfuls on to ungreased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4965/potato-chip-chocolate-chip-cookies"},{"id":"4964","title":"Crispy Rice Chocolate Chip Cookies","ingredients":"- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups crisp rice cereal
- 6 ounces (1 cup) semi-sweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, incorporate collectively the flour, baking soda, and salt; fixed apart.
3. Then, in a substantial blending bowl, merge the butter or margarine and sugars and battle till properly put together. Include the eggs and vanilla and battle nicely. Incorporate the dry components, blending till mixed. Stir in the cereal and chocolate chips.
4. Finally, lose by tablespoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4964/crispy-rice-chocolate-chip-cookies"},{"id":"4963","title":"Black Walnut Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons powdered buttermilk
- 1/2 cup water
- 18 ounces (3 cups) semisweet chocolate chips
- 1 cup chopped black walnuts","directions":"1. First, preheat the oven to 400°F.
2. Next, sift with each other the flour, baking soda, and baking powder; fixed apart.
3. Then, in a major blending bowl, cream the sugars and shortening until tender. beat in the eggs and vanilla.
4. Then, combination the powdered buttermilk with the water right until tender. Incorporate to the creamed combination. Stir in the sifted components until finally properly put together. Include the chocolate chips and nuts, stirring till they are lightly merged in.
5. Finally, lose so of tablespoonfuls on to greased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4963/black-walnut-chocolate-chip-cookies"},{"id":"4962","title":"Joyous Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 1/4 cup shortening
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon milk
- 3 tablespoons dim corn syrup
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup pecans, damaged","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flour, baking soda, and salt; mounted apart.
3. Then, in a enormous blending bowl, cream the butter and shortening. Slowly and gradually include the sugars, and cream effectively.
4. Then, incorporate collectively the vanilla, eggs, milk, and corn syrup. Incorporate to the creamed combination, whisking until mixed. slowly insert the dry substances, blending very well. Incorporate the chocolate chips and crazy.
5. Finally, style the dough into minimal balls, or reduce via teaspoonfuls on to greased baking sheets, spacing properly aside. Bake for 7 to 10 minutes, or until cookies are golden brown with marginally darker edges. As soon as touched with a fingertip, the cookies need to preserve a minimal dimple still should really not collapse.","url":"https://recipe.bluelayer.org/recipe/4962/joyous-chocolate-chip-cookies"},{"id":"4961","title":"Pinch of salt","ingredients":"- 1 cup unsalted butter, slightly cooler than space temperature
- 1 3/4 cups minus 1 1/2 tablespoons brown sugar, firmly packed
- 1 1/2 tablespoons corn syrup
- 2 significant eggs, at house temperature, frivolously crushed
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 8 ounces Swiss milk chocolate, slash into little chunks
- 8 ounces Swiss semisweet chocolate, reduce into reduced chunks","directions":"1. First, combination the flour with baking soda and salt; preset apart.
2. Next, with an electric powered mixer, in a high bowl, cream the butter until softened. Incorporate the sugar; cream until light-weight and fluffy. mix in the corn syrup, scraping the bowl at times.
3. Then, mix in the frivolously overwhelmed eggs and the vanilla and almond extracts. If the mix appears curdled or un-homogenous, include slightly of the flour mix to bind it.
4. Then, stir the dry components into the creamed combination, scraping down the facets of the bowl from time to time. Carefully stir inside the chocolate components by hand.
5. Then, chill the batter for 20 minutes.
6. Then, preheat the oven to 350°F.
7. Then, line baking sheets with parchment paper.
8. Finally, lose so of rounded teaspoonfuls on to the parchment-protected baking sheets. Flatten the cookies fairly marginally.","url":"https://recipe.bluelayer.org/recipe/4961/pinch-of-salt"},{"id":"4960","title":"Golden Raisin Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 2 eggs
- 12 ounces (2 cups) semisweet chocolate chips
- 1 1/2 cups golden raisins","directions":"1. First, preheat the oven to 375°F.
2. Next, blend the flour, baking soda, and salt; fastened apart.
3. Then, in a enormous bowl, merge the butter, sugars, and vanilla and overcome till creamy. beat in the eggs. slowly stir in the dry components, blending very well. Stir in the chocolate chips and raisins.
4. Finally, shed through rounded tablespoonfuls on to ungreased baking sheets, spacing properly aside.","url":"https://recipe.bluelayer.org/recipe/4960/golden-raisin-chocolate-chip-cookies"},{"id":"4959","title":"Aged-Formed Apricot Chocolate Chip Cookies","ingredients":"- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup furthermore 3 tablespoons margarine
- 1 cup brown sugar, firmly packed
- 1 egg, crushed
- 1 teaspoon vanilla extract
- 6 ounces dried apricots
- 1/2 cup chopped walnuts
- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift collectively the flour, baking soda, and salt; fastened apart.
3. Then, in a major blending bowl, cream the margarine. Insert the sugar and incorporate cautiously. Include the egg and vanilla; combine nicely. Include the sifted substances.
4. Then, minimize the apricots into elements with scissors, then incorporate to the batter together with the nuts and chocolate chips.
5. Finally, get rid of so of teaspoonfuls on to greased baking sheets, spacing nicely aside.","url":"https://recipe.bluelayer.org/recipe/4959/aged-formed-apricot-chocolate-chip-cookies"},{"id":"4958","title":"Minty Nut and Raisin Chocolate Chip Cookies","ingredients":"- 1 1/4 cups all-rationale flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, firmly packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup crazy (ideally pecans), coarsely chopped
- 2/3 cup mint-chocolate morsels
- 1/2 cup raisins","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flour, baking soda, and salt; fixed apart.
3. Then, inside a medium blending bowl, cream the butter and sugars. Increase the egg and vanilla; overcome properly. Include the sifted substances to the butter combination. Carefully incorporate in the nuts, mint-chocolate morsels, and raisins.
4. Finally, reduce through teaspoonfuls on to published baking sheets, spacing cookies more than 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4958/minty-nut-and-raisin-chocolate-chip-cookies"},{"id":"4957","title":"Chocolate and Peanut Butter Chip Cookies","ingredients":"- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup mild brown sugar, firmly packed
- 1/2 cup granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chopped walnuts
- 12 ounces (2 cups) semisweet chocolate chips
- 12 ounces (2 cups) peanut butter chips","directions":"1. First, preheat the oven to 325°F.
2. Next, mix the flour and baking soda; mounted apart.
3. Then, with an electric powered mixer, inside a huge bowl, cream with each other the butter and shortening. slowly insert the sugars. Include the eggs one at a season, beating properly immediately after just about every addition. Incorporate the vanilla.
4. Then, stir in the dry substances and blend effectively. Increase the walnuts and chocolate and peanut butter chips. Combination properly with your arms; the batter will be rigid.
5. Finally, reduce by rounded tablespoonfuls on to properly-greased baking sheets. Refrigerate the unused dough although batches are baking.","url":"https://recipe.bluelayer.org/recipe/4957/chocolate-and-peanut-butter-chip-cookies"},{"id":"4956","title":"Crème de Menthe Chocolate Bite Cookies","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1/4- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 eggs
- 8 ounces Swiss semisweet chocolate, slash into 1/2-inch chunks
- 1 1/4 cups chopped almonds (optional)
- 3 dozen parts crème de menthe sweet, minimize into quarters","directions":"1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a higher blending bowl, beat the butter, sugars, vanilla, and eggs until finally light-weight and fluffy. mix inside the dry components. Stir in the chocolate chunks, the almonds, and the crème de menthe sweet. Chill for 1 hour.
3. Then, remove from the fridge and allow for to stand for 10 minutes.
4. Then, preheat the oven to 350°F.
5. Finally, lose dough by heaping tablespoonfuls on to ungreased baking sheets, spacing cookies around 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4956/cr-me-de-menthe-chocolate-bite-cookies"},{"id":"4955","title":"Milk Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine
- 1 1/3 cups granulated sugar
- 2/3 cup brown sugar
- 1 1/2 teaspoons vanilla
- 2 excess-higher eggs
- 1 2-ounce milk chocolate bar, grated
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped walnuts, cashews, macadamias, or pecans","directions":"1. First, preheat the oven to 325°F.
2. Next, devoid of sifting, mix the flour, baking soda, and salt; fastened apart.
3. Then, inside a heavy blending bowl, cream the margarine with the sugars till light-weight. Battle in the vanilla and eggs till the mix is comfortable. Incorporate the grated chocolate bar.
4. Then, beat the dry substances into the creamed blend. Incorporate the chocolate chips and nuts, and stir to merge effectively.
5. Finally, get rid of on to ungreased baking sheets, 1 heaping tablespoonful at a year.","url":"https://recipe.bluelayer.org/recipe/4955/milk-chocolate-chip-cookies"},{"id":"4954","title":"Soften-in-Your-Mouth Triple Chocolate Chip Cookies","ingredients":"- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted (sweet) butter, a little softened
- 1/2 cup dim brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup pecans, coarsely chopped
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk chocolate chips
- 4 ounces white chocolate, slash into little cubes","directions":"1. First, preheat the oven to 375°F.
2. Next, sift the flour right before measuring, then sift again with the baking soda and salt; fixed apart.
3. Then, in a heavy blending bowl, cream the butter. Incorporate the sugars and battle till comfortable and fluffy. Increase the egg and beat until delicate. Insert the vanilla; beat until properly mixed.
4. Then, with a wooden spoon, stir in sifted elements until mixed. Stir within nuts and chocolate parts.
5. Then, eliminate so of teaspoonfuls on to greased baking sheets, employing about 1 tablespoon of dough for each individual cookie and spacing about 2 inches aside.
6. Finally, cookies shop properly for up to 1 7 days at area temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/4954/soften-in-your-mouth-triple-chocolate-chip-cookies"},{"id":"4953","title":"Cakey Chocolate Chip Cookies","ingredients":"- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted (sweet) butter, introduced to space temperature
- 1 1/4 cups granulated sugar
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 (4-ounce) bars semisweet chocolate, ruined into tiny sections","directions":"1. First, preheat the oven to 375°F.
2. Next, sift with each other the flour, baking soda, and salt; fastened apart.
3. Then, in a enormous blending bowl, cream the butter and sugar. Insert the eggs one at a season, beating nicely as soon as every addition. Slowly increase the sifted components to the creamed mix alternately with the milk. Increase the vanilla. Battle with an electrical mixer till effectively put together, scraping the bowl sometimes with a rubber spatula. Stir inside the chocolate elements through hand.
4. Finally, reduce by way of heaping tablespoonfuls on to greased baking sheets, spacing the cookies about 2 inches aside. If preferred, thrust every single cookie into a great circle with a moistened fork.","url":"https://recipe.bluelayer.org/recipe/4953/cakey-chocolate-chip-cookies"},{"id":"4952","title":"Dad's Favored Milk Chocolate Chip Cookies","ingredients":"- 6 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 cups butter
- 2 1/2 cups brown sugar, firmly packed
- 1 cup granulated sugar
- 3 eggs
- 2 tablespoons vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups milk chocolate chips
- 2 cups chopped pecans (or 1 cup pecans and 1 cup walnuts)","directions":"1. First, preheat the oven to 350°F.
2. Next, sift alongside one another the flour, baking soda, and salt; established apart.
3. Then, inside a massive blending bowl, blend the butter, sugars, eggs, and vanilla, and cream cautiously. Increase the sifted components to the creamed combination and combination nicely. Stir inside the chocolate chips and nuts.
4. Finally, condition into balls. House on cookie sheets and bake for 7 to 9 minutes, or until finally facets are slightly browned nonetheless facilities nevertheless seem to be gooey. Do not overbake.","url":"https://recipe.bluelayer.org/recipe/4952/dads-favored-milk-chocolate-chip-cookies"},{"id":"4951","title":"White Chocolate and Macadamia Nut Chippers","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) white chocolate chips, or vast majority white chocolate reduce into 1/4- inch chunks
- 1/2 cup macadamia nuts, coarsely chopped
- 1/2 cup coconut (optional)","directions":"1. First, preheat the oven to 375°F.
2. Next, in a high blending bowl, mix the flour, baking soda, and salt; preset apart. Overcome the butter or margarine, sugars, and egg until finally fluffy. Stir in the dry substances and merge in the vanilla. Carefully stir in the chocolate, nuts, and coconut.
3. Finally, reduce through tablespoonfuls on to ungreased baking sheets, spacing cookies a several inches aside. Bake for 8 to 10 minutes, or till cookies are golden brown. Amazing a little, then remove to cord racks to neat totally.","url":"https://recipe.bluelayer.org/recipe/4951/white-chocolate-and-macadamia-nut-chippers"},{"id":"4950","title":"Macadamia-Milk Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup margarine
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups substantial milk chocolate chips (these kinds of as Guittard)
- 3/4 cup chopped macadamia nuts
- 1/2 cup flaked coconut","directions":"1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour, baking soda, and salt; mounted apart.
3. Then, cream the margarine. slowly insert the sugars and battle right until fluffy. Incorporate the eggs one at a season, blending effectively the moment every single addition. Stir inside the vanilla. Increase the sifted substances and beat right until effectively put together. Stir in the milk chocolate chips, macadamia nuts, and coconut.
4. Finally, shed via quarter-cupfuls on to ungreased baking sheets, spacing cookies 3 inches aside.","url":"https://recipe.bluelayer.org/recipe/4950/macadamia-milk-chocolate-chip-cookies"},{"id":"4949","title":"3-Chip Chocolate Chip Cookies","ingredients":"- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 cup mild brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons light-weight corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 8 ounces white chocolate chips
- 7 ounces milk chocolate
- 6 ounces Lindt Milk Chocolate Bars, destroyed into squares","directions":"1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a huge blending bowl, cream alongside one another the butter or margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; battle nicely. Increase the dry elements to the creamed mix and battle effectively. With a heavy wood spoon, carefully stir in all the chocolate sections.
3. Then, chill the dough at minimal 1 hour.
4. Then, preheat the oven to 375°F.
5. Finally, with moistened palms, roll the dough into walnut-sized parts, then Space on baking sheets coated with aluminum foil. (Do not grease the foil.) Bake for 10 to 12 minutes, or right until cookies are fairly evenly browned. Awesome for about 2 minutes in advance of reducing cookies to baking sheets.","url":"https://recipe.bluelayer.org/recipe/4949/3-chip-chocolate-chip-cookies"},{"id":"4948","title":"Oh-Yum Chocolate-Chip Manufacturing unit Cookies","ingredients":"- 1 2/3 cups all-rationale flour
- 1 1/2 cups complete-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine or shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tablespoons warm water
- 2 1/2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 1 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.
2. Next, sift with each other the flours, baking soda, and salt; preset apart.
3. Then, inside a higher blending bowl, cream the margarine or shortening and sugars. Include the eggs, warm water, and vanilla and beat till fluffy. Stir in the sifted elements. Carefully incorporate the chocolate chips and nuts.
4. Finally, reduce the dough so of teaspoonfuls on to greased baking sheets, spacing properly aside. Bake for 8 to 10 minutes, or until finally cookies are light-weight brown.","url":"https://recipe.bluelayer.org/recipe/4948/oh-yum-chocolate-chip-manufacturing-unit-cookies"},{"id":"4947","title":"Massive-Batch Chip Cookies","ingredients":"- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup dim brown sugar, firmly packed
- 3 superior eggs
- 3 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 12 ounces (2 cups) semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup coconut (optional)","directions":"1. First, preheat the oven to 375°F.
2. Next, sift with each other the flour, baking soda, and salt; preset apart.
3. Then, in a massive blending bowl, cream the butter, sugars, eggs, and vanilla, together with the almond extract. Stir in the sifted components. Carefully stir in the chocolate chips and the crazy and coconut.
4. Finally, lose so of rounded tablespoonfuls on to greased baking sheets, spacing very well aside.","url":"https://recipe.bluelayer.org/recipe/4947/massive-batch-chip-cookies"},{"id":"4946","title":"Nutty Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine
- 3/4 cup sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup semisweet chocolate chips
- 1/2 cup (or significantly less) finely floor pecans (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flour, baking soda, and salt a few occasions; preset apart.
3. Then, inside a substantial blending bowl, cream jointly the margarine, sugar, eggs, and vanilla and almond extracts. Stir sifted substances into the creamed blend, alongside with the chocolate chips and pecans.
4. Finally, eliminate by way of teaspoonfuls on to greased baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4946/nutty-chocolate-chip-cookies"},{"id":"4945","title":"Grandma's Chocolate Chip Cookies with Oil","ingredients":"- 1 cup additionally 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup margarine
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon corn oil
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts","directions":"1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour, baking soda, and salt; mounted apart.
3. Then, in a massive blending bowl, cream alongside one another the butter, margarine, and sugars till fluffy. Increase the egg, vanilla, and corn oil. Increase the sifted elements to the creamed mix, mixing properly. Stir inside the chocolate chips and nuts.
4. Finally, get rid of so of teaspoonfuls on to ungreased baking sheets, spacing perfectly aside. Bake for 8 to 10 minutes, or till mild brown. Make it possible for cookies to continue to be on the baking sheets about 2 minutes just before eliminating to racks with a metallic spatula to neat.","url":"https://recipe.bluelayer.org/recipe/4945/grandmas-chocolate-chip-cookies-with-oil"},{"id":"4944","title":"Chocolate Chip Cookies with Oil","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil (do not different butter, margarine, or shortening)
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 3/4 cup chopped walnut elements (optional)","directions":"1. First, preheat the oven to 350°F.
2. Next, sift collectively the flour, baking soda, and salt; fixed apart.
3. Then, having an electrical mixer, in a significant bowl mix the two the sugars and the oil effectively. Include the eggs and vanilla and beat very well. Include the sifted components to the creamed blend, 1 cup at a period, whisking the dough properly when every addition of flour. Stir in the chocolate chips and nuts.
4. Finally, get rid of through heaping teaspoonfuls on to ungreased baking sheets, spacing properly aside. Bake for 7 to 8 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/4944/chocolate-chip-cookies-with-oil"},{"id":"4943","title":"Mona's Chocolate Chip Cookies","ingredients":"- 2 cups moreover 4 tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup butter or margarine, softened until just about melted
- 12 ounces (2 cups) semisweet chocolate chips
- 2 cups coarsely chopped walnuts (optional)","directions":"1. First, preheat the oven to 375°F.
2. Next, sift the flour with the baking soda and salt. Increase the sugars, eggs, vanilla, and butter or margarine, and beat with a wooden spoon until the combination is tender and properly put together. Stir in the chocolate chips and nuts.
3. Finally, reduce through teaspoonfuls on to ungreased baking sheets, spacing cookies more than 2 inches aside.","url":"https://recipe.bluelayer.org/recipe/4943/monas-chocolate-chip-cookies"},{"id":"4942","title":"Alexis's Chocolate Chip Cookies","ingredients":"- 1 cup unsalted (adorable) butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups mild brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 heavy eggs
- 1 teaspoon baking soda
- 1 teaspoon heat water
- 2 1/4 cups flour
- 24 ounces (4 cups) semisweet chocolate chips
- 2 cups walnut parts","directions":"1. First, preheat the oven to 375°F.
2. Next, in a substantial blending bowl, cream the butter. Insert the vanilla, salt, and sugars, and beat until light-weight and fluffy. Include the eggs and beat properly.
3. Then, dissolve the baking soda in the hot water. Slowly increase the baking soda combination and flour to the creamed combination, whisking specifically right until all the flour is mixed in. Stir inside the chocolate and walnuts. Do not overmix.
4. Finally, eliminate by teaspoonfuls on to greased cookie sheets.","url":"https://recipe.bluelayer.org/recipe/4942/alexiss-chocolate-chip-cookies"},{"id":"4941","title":"Beverly's Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 9 ounces (1 1/2 cups) semisweet chocolate chips
- 1 cup chopped walnuts","directions":"1. First, preheat the oven to 350°F.
2. Next, sift with each other the flour, baking soda, and salt; preset apart.
3. Then, in a higher blending bowl, cream with each other the butter, sugars, and vanilla until gentle. Include the eggs one at a year and combination until perfectly combined. Insert the sifted elements and mix right until effectively put together. Increase the chocolate chips and crazy and mix properly.
4. Finally, eliminate by heaping teaspoonfuls 2 inches aside on to properly-greased baking sheets. Bake for 8 to 10 minutes, or until flippantly browned for a chewy cookie or darker for a crisp one. Enable stand on the baking sheets for 1 second just before eliminating to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/4941/beverlys-chocolate-chip-cookies"},{"id":"4940","title":"Ric's Chocolate Chip Cookies","ingredients":"- 4 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, firmly packed
- 2 cups shortening
- 3 eggs
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- 1 cup chopped nuts","directions":"1. First, preheat the oven to 375°F.
2. Next, in a enormous blending bowl, blend the flour, baking soda, salt, and sugars. Insert the shortening, then squeeze and knead the dough cautiously with your arms. Insert the eggs and vanilla and move forward to knead till the dough is enterprise. Increase the chocolate chips and nuts.
3. Finally, kind 1-inch balls of dough and stage them over 2 inches aside on ungreased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4940/rics-chocolate-chip-cookies"},{"id":"4939","title":"Colleen's Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine
- 1 1/3 cups granulated sugar
- 2/3 cup gentle brown sugar, firmly packed
- 1 1/2 teaspoons vanilla extract
- 2 a lot more-huge eggs
- 18 ounces (3 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 325°F.
2. Next, with no sifting, mix the flour, baking soda, and salt; established apart.
3. Then, in a massive blending bowl, cream the margarine with the sugars till light-weight. Overcome in the vanilla and eggs until the mix is soft. Overcome the dry substances into the creamed blend, a minimal at a period. Include the chocolate chips and stir to mix nicely.
4. Finally, get rid of the dough via heaping tablespoonfuls on to parchment-covered baking sheets, spacing effectively aside.","url":"https://recipe.bluelayer.org/recipe/4939/colleens-chocolate-chip-cookies"},{"id":"4938","title":"Susan's Chocolate Chip Cookies","ingredients":"- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine, at place temperature
- 3/4 cup granulated sugar
- 3/4 cup mild brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 teaspoon water
- 2 eggs
- 18 ounces (3 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour in advance of measuring, then sift all over again with the baking soda and salt; fastened apart.
3. Then, in a weighty bowl, merge the margarine, sugars, vanilla, and water and beat with an electrical mixer around 2 minutes, until creamy. Insert the eggs and beat till fluffy.
4. Then, even though slowly incorporating the sifted components, overcome with the electrical mixer for over 2 minutes, until exceptionally perfectly put together.
5. Then, stir inside the chocolate chips.
6. Finally, reduce by heaping teaspoonfuls on to flippantly greased baking sheets.","url":"https://recipe.bluelayer.org/recipe/4938/susans-chocolate-chip-cookies"},{"id":"4937","title":"Richard's Chocolate Chip Cookies","ingredients":"- 1 cup furthermore 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar, firmly packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 6 ounces (1 cup) semisweet chocolate chips or semisweet chocolate bar minimize into pea-sized sections","directions":"1. First, preheat the oven to 350°F.
2. Next, sift the flour ahead of measuring, then sift all over again with the baking soda and salt; mounted apart.
3. Then, in a major blending bowl, cream the butter. Include the sugars slowly, and progress beating until the mix is creamy. Battle in the egg and vanilla. Stir in the sifted substances, then the crazy and chocolate chips.
4. Finally, shed by way of teaspoonfuls on to greased baking sheets, spacing cookies properly aside. Bake for 8 to 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4937/richards-chocolate-chip-cookies"},{"id":"4936","title":"The Orchards' Chocolate Chip Cookies","ingredients":"- 6 cups flour
- 1 tablespoon baking soda
- 1 tablespoon salt
- 3 cups margarine
- 2 1/2 cups brown sugar, firmly packed
- 1 cup granulated sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, merge the flour, baking soda, and salt, and mounted the combination apart.
3. Then, in a higher bowl, cream the butter with a major wooden spoon. Increase the brown and granulated sugars and start creaming till they're nicely mixed. beat inside the eggs, one at a period, and the vanilla. Combine in the dry substances, taking your arms to mix them perfectly. Carefully stir in chocolate chips.
4. Finally, get rid of by heaping tablespoonfuls on to parchment-included cookie sheets. Bake for around 8 minutes. Do not overcook. Desired destination the baking sheet on a rack consequently that air can flow into down below the cookies as they amazing, or fall parchment paper, with the cookies however within level, on to racks to interesting. Anytime they're thoroughly awesome, shop them tightly included.","url":"https://recipe.bluelayer.org/recipe/4936/the-orchards-chocolate-chip-cookies"},{"id":"4935","title":"The Orchards' Chocolate-Chocolate Chip Cookies","ingredients":"- 5 1/4 cups flour
- 1 cup additionally 2 tablespoons unsweetened cocoa
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/2 cups margarine
- 2 cups granulated sugar
- 1 3/4 cups brown sugar, firmly packed
- 5 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, sift alongside one another the flour, cocoa, baking soda, and salt, and fixed the blend apart.
3. Then, inside a significant bowl, cream the margarine with a wooden spoon. Slowly and gradually battle in the granulated and brown sugars, creaming right until nicely put together. Overcome in the eggs, one at a period, and the vanilla. Stir in the dry components, combining them effectively with your arms to prevent overmixing. Increase the chocolate chips.
4. Finally, get rid of the dough by heaping tablespoonfuls on to parchment-protected cookie sheets. Bake for over 8 minutes. Do not overcook. Issue the baking sheet on a rack so that air can flow into underneath the cookies as they awesome, or fall parchment paper, with the cookies nevertheless inside place, on to racks to neat. Every time they're carefully interesting, keep them tightly lined.","url":"https://recipe.bluelayer.org/recipe/4935/the-orchards-chocolate-chocolate-chip-cookies"},{"id":"4934","title":"Original Nestlé Toll House Chocolate Chip Cookies","ingredients":"- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces (2 cups) Nestlé Toll House semisweet chocolate morsels
- 1 cup chopped nuts","directions":"1. First, in a very low bowl, mix the flour, baking soda, and salt; preset apart.
2. Next, inside a heavy bowl, mix the butter, granulated sugar, brown sugar, and vanilla extract; beat right until creamy. beat in the eggs. slowly insert the flour mix. until, stir inside the Nestlé Toll House semisweet chocolate morsels and nuts.
3. Finally, shed through stage measuring tablespoonfuls on to ungreased cookie sheets.","url":"https://recipe.bluelayer.org/recipe/4934/original-nestl-toll-house-chocolate-chip-cookies"},{"id":"4688","title":"Almond Crescent Cookies","ingredients":"1 cup room temperature butter, 1 cup sugar, 1 tsp vanilla extract, 2 tsp almond extract, 2 1/3 cups all-purpose flour, 1 cup ground almonds, 1 cup powdered sugar.","directions":"Cream butter and sugar until fluffy. Mix in vanilla and almond extracts. Stir in flour and ground almonds to form a dough. Take a tablespoon of dough, shape it into a log with tapered ends, and bend it into a crescent. Place on a greased sheet and bake at 350","url":"https://recipe.bluelayer.org/recipe/4688/almond-crescent-cookies"},{"id":"4668","title":"German Loaf Cookies","ingredients":"2 1/2 tbsp sugar, 1/2 cup egg substitute, 1/4 cup softened margarine, zest and juice of 1 lemon, 1/4 tsp almond extract, 1 1/2 cups sifted flour, 2 3/4 tsp baking powder, 1/2 tbsp cocoa powder, 1/2 tsp cinnamon.","directions":"Beat sugar with egg substitute until fluffy. Mix in margarine, lemon juice, zest, and almond extract. Stir in flour and baking powder. Shape 3/4 of the dough into a rectangle on a floured board. Mix cocoa and cinnamon into the remaining dough and spread over the rectangle. Fold sides toward the center to form a log. Bake at 400","url":"https://recipe.bluelayer.org/recipe/4668/german-loaf-cookies"},{"id":"4656","title":"Cardamom Coffee Cakes","ingredients":"1 1/2 cups milk
1 packet cake yeast
3/4 cup sugar
6 1/4 cups sifted all-purpose flour
1/2 cup butter
1/4 teaspoon salt
3 egg yolks
1 teaspoon cardamom
Topping: 2 tablespoons milk, 6 tablespoons sugar","directions":"Scald milk and cool to lukewarm. Crumble yeast into a bowl, add 1 teaspoon sugar and lukewarm milk. Beat in 3 cups of flour; beat until smooth. Cover well and let rise until light and double in bulk, 1-1 1/2 hours. Add softened butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups flour. Mix well. Place remaining 1/4 cup of flour on a board or pastry cloth for kneading. Turn out dough and knead until soft and elastic. Place in a greased bowl. Cover well. Set aside to rise until double, 1 to 1 1/2 hours. Cut risen dough in half for 2 coffee cakes (braids). Cut each half into 3 sections. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid, and pinch the other ends together. Place braid on a cookie sheet. Make the second braid and place on a cookie sheet. Let braids rise until double, about 45 minutes. For topping, brush each braid with 1 tablespoon milk and sprinkle with 3 tablespoons sugar. Bake in a moderate oven (375","url":"https://recipe.bluelayer.org/recipe/4656/cardamom-coffee-cakes"},{"id":"4627","title":"Honeymoon Sourdoughs","ingredients":"1 cup active starter
1 1/4 cups prepared biscuit mix
1/2 teaspoon baking powder
1 tablespoon cooking oil","directions":"Combine all ingredients well and turn out onto a floured board. Knead lightly, then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place on a greased cookie sheet and bake at 450","url":"https://recipe.bluelayer.org/recipe/4627/honeymoon-sourdoughs"},{"id":"4594","title":"Cheddar Crackers","ingredients":"1/2 cup butter or margarine
1 1/2 cups sifted unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1 dash cayenne pepper
2 cups extra sharp cheddar cheese, finely grated","directions":"Stir the dry ingredients together in a bowl, then cut in the butter until the mixture resembles cornmeal. Combine with the cheddar cheese using a fork until well blended. Mix in the remaining ingredients and form into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator, then cut each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400","url":"https://recipe.bluelayer.org/recipe/4594/cheddar-crackers"},{"id":"4592","title":"Stuffed Rolls","ingredients":"16 oz sharp cheddar cheese, shredded
8 oz pimento-stuffed green olives
2 medium green bell peppers
12 French rolls
6 oz tomato sauce
1 medium onion","directions":"Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients, including the bread from inside the rolls, in a meat grinder or food processor and stuff the mixture back into the rolls. Place the tops back on the rolls and secure with toothpicks. Bake on an ungreased cookie sheet at 350","url":"https://recipe.bluelayer.org/recipe/4592/stuffed-rolls"},{"id":"4586","title":"Open-Face Pizza Sandwiches","ingredients":"2 cups biscuit mix, 1/2 cup cold water, 1 pound ground beef, 1/2 cup grated Parmesan cheese, 1/4 cup chopped onion, 2 tablespoons chopped green bell pepper, 1 teaspoon salt, 1 teaspoon dried oregano leaves, 1/8 teaspoon pepper, 12 ounces tomato paste, 2 to 3 tomatoes (thinly sliced), 8 slices mozzarella cheese (each about 4 inches sq., cut diagonally into halves)","directions":"Preheat oven to 450 degrees F. Grease cookie sheet. Combine biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into halves. Pat each half into a 16 x 4-inch rectangle upon a cookie sheet with floured arms. Bake until mild brown, 8 to 10 minutes. Remove oven temperature to 350 degrees F. Combination ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread above rectangles. Bake until beef is done, 20 to 25 minutes. Arrange tomatoes down centre of each rectangle, overlapping edges; layer mozzarella cheese slices above tomatoes. Bake until cheese is melted, about 5 minutes longer. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4586/open-face-pizza-sandwiches"},{"id":"4583","title":"Open Face Pineapple Sandwich","ingredients":"2 slices white or wheat bread, Peanut butter, 3 slices pineapple from a can, 2 slices American cheese","directions":"Toast bread in the toaster until medium brown. Spread each with peanut butter to flavor and place upon a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove extra juice. Top each with a slice of cheese. Place under the broiler just until cheese melts. Creates 2 open-face sandwiches.","url":"https://recipe.bluelayer.org/recipe/4583/open-face-pineapple-sandwich"},{"id":"4565","title":"Meatball Sandwiches","ingredients":"4 pounds lean ground beef, 2 eggs, 1 package dry Hidden Valley Ranch dressing, 1 package finely crushed Saltine crackers","directions":"Combine all components together in a enormous bowl, adding extra cracker crumbs if mixture is too moist and extra eggs if mixture is too dry. Shape mix into meatballs somewhat smaller than the size of a golf ball. Place upon a cookie sheet with edges, and bake at 350 degrees F until cooked throughout, or about 20 minutes. Pour off any grease. Place meatballs in a saucepan and add with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs upon steak rolls and garnish with shredded mozzarella cheese.","url":"https://recipe.bluelayer.org/recipe/4565/meatball-sandwiches"},{"id":"4557","title":"Kraut Burgers","ingredients":"1 1/2 pounds ground beef, 1 (20 ounce) can sauerkraut, 1 teaspoon oregano, 1/2 envelope onion soup mix, 1 box hot roll mix","directions":"Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal quantities. Set aside. Prepare roll mix and let rise 1 time. Divide dough into 8 equal parts. Roll each part into circle. Place 1 part of meat in each rolled circle. Pull edges of dough together to cover meat combination. Push edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/4557/kraut-burgers"},{"id":"4538","title":"Hens in a Blanket","ingredients":"1 (9 ounce) package chicken breast tenders, 1 (8 ounce) can refrigerated crescent rolls, Cheddar cheese slices","directions":"Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, saut","url":"https://recipe.bluelayer.org/recipe/4538/hens-in-a-blanket"},{"id":"4518","title":"Garden New Calzones","ingredients":"Vegetable oil cooking spray, 3/4 cup mushrooms (sliced), 3/4 cup zucchini (halved lengthwise, thinly sliced), 1/4 cup red bell pepper (diced), 1/4 cup yellow bell pepper (diced), 1/4 cup green onion (sliced), 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1 (10 ounce) can refrigerated pizza crust dough, 4 tablespoons light mozzarella cheese, 4 tablespoons light spaghetti sauce, 1 egg white (crushed)","directions":"Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mix upon each square, leaving a 1/2-inch edge on each square. Fold dough in half about filling. Push edges with fork to seal. Brush with egg white and create 3 slits upon top of each calzone. Bake 12 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4518/garden-new-calzones"},{"id":"4504","title":"Easy Crescent Dogs","ingredients":"8 Oscar Mayer Beef Franks or Wieners, 4 Kraft Singles Process Cheese Foods (each cut into 4 strips), 1 (8 ounce) can Pillsbury Crescent Rolls","directions":"Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; add 2 cheese foods strips into each pocket. Separate crescent roll dough into triangles; wrap 1 triangle over each frank. Place upon ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown","url":"https://recipe.bluelayer.org/recipe/4504/easy-crescent-dogs"},{"id":"4496","title":"Davy Crocketts","ingredients":"2 cans crescent rolls, 1 pound ground beef, 1 large onion (chopped), 2 cans whole green chiles, 1 to 2 cups shredded Mexican or Cheddar cheese, 1/2 cup sour cream or to taste, 2 or 3 stalks scallions (chopped), Sliced black olives","directions":"Preheat oven to 375 degrees or the temperature necessary on the crescent roll can. Saute ground beef till no longer red. Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart upon an ungreased cookie sheet. Slit each of 4 green chiles down its length and open it up to flatten it. Lay one chile upon each rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef the two over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup cheese. Open second can of rolls and separate into rectangles. Carefully lay a rectangle over each Davy Crockett. You don't need to stretch the dough down to cover the edges. The dough will bake down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the sour cream, chopped green onion, shredded cheese and sliced olives so that each individual may top their own Davy Crockett.","url":"https://recipe.bluelayer.org/recipe/4496/davy-crocketts"},{"id":"4495","title":"Curried Shrimp Toast","ingredients":"12 slices firm white sandwich bread, 1/2 cup smooth butter, 1 teaspoon curry powder, 1/2 pound sharp Cheddar cheese (coarsely grated), 12 to 16 ounces cooked shrimp","directions":"Remove crusts and toast bread on one side only. Add butter and curry and spread upon untoasted side of bread. Cut each into 4 squares and place upon cookie sheet. Place one shrimp upon each square. Evenly sprinkle and press in the cheese. Toast carefully at 375 degrees F until cheese is melted (over 10 minutes). Serve hot","url":"https://recipe.bluelayer.org/recipe/4495/curried-shrimp-toast"},{"id":"4491","title":"Crescent Monte Cristo Loaf","ingredients":"2 (8 ounce) cans refrigerated crescent dinner rolls, 2 tablespoons butter or margarine (melted), 2 tablespoons honey, 6 ounces thinly sliced smoked turkey, 6 ounces thinly sliced Muenster cheese, 6 ounces thinly sliced cooked ham, 1/3 to 1/2 cup pink raspberry preserves. Topping: 2 tablespoons honey, 1 tablespoon sesame seeds","directions":"Separate dough into 4 long rectangles. Place rectangles crosswise upon 1 heavy or 2 little cookie sheets (rectangles should not touch), firmly press perforations to seal. In little bowl, mix butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes. Grease a 15 x 10 x 1 inch baking pan. Tightly place one crust upon pan. Top lightly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread lightly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden brown. Let stand 5 minutes. Cut into 6 to 8 slices.","url":"https://recipe.bluelayer.org/recipe/4491/crescent-monte-cristo-loaf"},{"id":"4490","title":"Crescent Cordon Bleu","ingredients":"1 1/2 cups chopped cooked chicken, 1 1/2 cups chopped cooked ham, 1 (6-ounce) jar sliced mushrooms or 1 cup fresh sliced, 4 ounces Swiss cheese (shredded), 2 (8-ounce) cans crescent dinner rolls, 1 egg (beaten), Sesame seeds","directions":"Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray. In a bowl, mix chicken, ham, mushrooms and Swiss cheese. Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into centre of each rectangle. Pull 4 corners of dough to middle; twist slightly. Seal edges. Place on cookie sheet. Brush with crushed egg; sprinkle with sesame seeds. Bake for 18 to 24 minutes until golden brown. Makes 8 servings.","url":"https://recipe.bluelayer.org/recipe/4490/crescent-cordon-bleu"},{"id":"4483","title":"Crabmeat Calzones","ingredients":"1 package hot roll mix, 1 1/4 cups hot water, 2 tablespoons vegetable oil, 1 cup ricotta cheese, 1 cup mozzarella cheese (grated), 8 ounces cream cheese (softened), 1/2 pound crabmeat, 4 green onions (chopped), 1 clove garlic (minced fine), 1 small can olives (chopped), 1 tablespoon fresh parsley or 1 teaspoon dried (chopped)","directions":"In large bowl, blend hot roll mix (flour mix and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, form dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal sections. Cover loosely with plastic wrap and towel. Meanwhile, add remaining ingredients in medium bowl, blending well. Roll out each ball of dough into an 8-inch circle on a evenly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Push edges to seal, fluting sealed edge decoratively. Place upon greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes). Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling","url":"https://recipe.bluelayer.org/recipe/4483/crabmeat-calzones"},{"id":"4407","title":"Golden Macaroons","ingredients":"1 cup grated raw carrots (packed), 1/2 cup water, 1/3 cup honey, 1.5 cups grated coconut, 1/2 cup whole wheat flour, 1/2 cup oats, 1 tsp vanilla","directions":"Mix dry ingredients together, then add the wet ingredients. Let sit for 10 minutes. Roll into tight balls and place on a lightly oiled cookie sheet. Bake at 325","url":"https://recipe.bluelayer.org/recipe/4407/golden-macaroons"},{"id":"4398","title":"Date Cookies","ingredients":"3 cups organic dates (cut in half and pitted), 1.5 cups unsweetened shredded coconut","directions":"Process the dates through a juicer with a blank plate or food processor to form a soft dough. Moisten your hands and form into balls, then roll in coconut. Chill for 1 hour before serving. Store in the freezer or refrigerator.","url":"https://recipe.bluelayer.org/recipe/4398/date-cookies"},{"id":"4387","title":"Holiday Crackers","ingredients":"Use the Easy Whole Wheat Bread recipe dough. Knead in a little extra flour. Roll out to 1/8-inch thickness on a floured surface. Cut into squares or use shaped cookie cutters. Arrange on an oiled baking sheet (not touching). Prick with a fork and decorate if desired. Bake at 350","directions":"","url":"https://recipe.bluelayer.org/recipe/4387/holiday-crackers"},{"id":"3802","title":"DIABETIC COOKIES","ingredients":"1 3/4 c. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. baking soda 1/2 c. margarine 1/2 c. Sugar Dual 1 egg 1 c. unsweetened applesauce 1/2 c. raisins, chopped 1 c. All Bran Buds 1/2 c. finely chopped insane Preheat oven to 350 degree. Sift alongside one another flour, cinnamon, nutmeg, cloves and baking soda. in huge bowl, combine with each other margarine, synthetic sweetener and egg. Mixture in dry ingredients, alternating with applesauce. Fold within bran, raisins and mad and blend adequately. Eliminate on to greased cookie sheet by means of tablespoons. Frivolously flatten with fork, dipped inside milk. Bake for 7-8 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3802/diabetic-cookies"},{"id":"3801","title":"DIABETIC SPICE OATMEAL COOKIES","ingredients":"1 c. water 2 c. raisins 4 tbsp sweetner ½ c butter ½ tsp salt ¼ tsp allspice ½ tsp cinnamon 1 tsp soda 1/8 tsp nutmeg 2 ½ c oatmeal ½ c chopped crazy Boil water and raisins. Amazing for 5 minutes. add all the other ingredients. Kind into balls and bake on flippantly greased cookie sheet for 15 minutes at 325 amounts.","directions":"","url":"https://recipe.bluelayer.org/recipe/3801/diabetic-spice-oatmeal-cookies"},{"id":"3800","title":"DIABETIC APPLESAUCE COOKIES","ingredients":"1 3/4 c. cake flour 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. soda 1/2 c. butter 1 tbsp. sucaryl 1 egg 1 c. applesauce (unsweetened) 1/2 c. All Bran cereal 1/2 c. raisins Add collectively the flour, salt, cinnamon, nutmeg, cloves, and soda. add collectively butter, sucaryl, and egg until smooth and fluffy. add flour mix and applesauce alternately, blending very well soon after each addition. Fold in raisins and All Bran. Reduce on greased cookie sheet. heat oven to 375 levels. Bake for 20 minutes or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/3800/diabetic-applesauce-cookies"},{"id":"3790","title":"MARASCHINO CHERRY-GUMDROP COOKIES","ingredients":"1/2 c. margarine 1/4 c. brown sugar 1 egg yolk 1 c. flour 1 1/2 tsp. vanilla extract 1/4 tsp. salt 24 sm. gum drops or 12 maraschino cherries, halved Product with each other margarine including sugar little by little. Combine in egg yolk and vanilla extract. As soon as sifting dry ingredients alongside one another slowly but surely add creamed mix. Roll into small balls and House on ungreased cookie sheet. Bake at 350 concentrations for 5 minutes. Following getting rid of in opposition to oven, carefully force maraschino cherry 50 percent or 1 gumdrop in the heart of Every cookie. Return to oven and commence baking for an excess 8- 10 minutes. 2 cookies = 1 fruit change and 2 bodyweight exchanges. Yields 2 dozen cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3790/maraschino-cherry-gumdrop-cookies"},{"id":"3789","title":"BUTTERSCOTCH COOKIES","ingredients":"1/2 tsp. baking powder 1 c. flour Pinch of salt 1/4 c. shortening 2 tbsp. brown sugar 1 env. or 1 1/16 oz. artificiallysweetened butterscotch pudding and pie filling add 1/4 tsp. vanilla 1 egg Sift collectively salt, flour, and baking powder. mix shortening and sugar and product with each other; little by little add pudding mixture, blending very carefully. Then add egg, battle till mix is mild and fluffy. Stir in vanilla; and then add ingredients; blending effectively. Area dough on wax paper; condition into a roll regarding 2 inches in diameter. Wrap in wax paper. Desired destination in freezer for around 30 minutes or refrigerate right away. Slice into 1/8 inch slices then Area on ungreased cookie sheet. Bake at 375 stages for 8-10 minutes. 2 cookies = 2 fruit and 1 weight substitute. Tends to make 24 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3789/butterscotch-cookies"},{"id":"3785","title":"SMAKEROON COOKIES","ingredients":"3 egg whites 1/2 tsp. product of tartar 2 tsp. sugar alternative 1/4 tsp. almond flavoring 3 c. Rice Krispies 1/4 c. shredded coconut Fight egg whites until foamy, add product of tartar and proceed conquering till rigid still not dry. add sugar option and flavoring. Combat until put together. Fold in cereal and coconut and get rid of by way of teaspoonfuls on to frivolously greased cookie sheet. Bake at 350 concentrations for 12-15 minutes or until flippantly browned. 1 serving = 1 fruit change (3 cookies). Yields 24 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3785/smakeroon-cookies"},{"id":"3783","title":"DIABETIC ORANGE COOKIES","ingredients":"1/2 c. oleo 2 tsp. sweetener 1 tsp. salt 1 egg 2 tsp. grated orange peel 1/2 c. milk 1/2 tsp. baking powder 1/2 tsp. soda 1 c. nut meats 1 1/4 c. flour Product oleo, sweetener, and portion of flour. Stir in relax of ingredients. Bake at 350 concentrations for 10-12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3783/diabetic-orange-cookies"},{"id":"3780","title":"Product PUFFS","ingredients":"½ Margarine 1 c. boliling water 1 c. flour ½ tsp salt 4 eggs Soften margarine inside 1 cup boiling water. Sift flour and salt with each other. Add to boiling liquid all at when and stir right up until mixture leaves aspect of pan in little ball. Awesome 1 second. Put within blending bowl and add eggs - one at a year, overcoming nicely just after each individual addition. Get rid of through rounded teaspoon on to ungreased cookie sheet. Bake at 450 amounts for 10 minutes and then at 400 amounts for over 25 minutes. Neat and fill with beloved filling. Prompt filling: 1 bathtub Interesting Whip, stir within 1/2 deal fast vanilla pudding.","directions":"","url":"https://recipe.bluelayer.org/recipe/3780/product-puffs"},{"id":"3771","title":"DIABETIC NUT COOKIES","ingredients":"1/2 c. flour 1/4 tsp. baking powder 1/8 tsp. salt 1/2 tsp. sweet and Small 2 tbsp. unsweetened orange juice 1/2 tsp. vanilla 2 tbsp. vegetable shortening 2 tbsp. chopped mad 2 tbsp. grated orange rind Add all ingredients collectively, shed on cookie sheet, bake at 350 concentrations for around 10 - 15 min or until flippantly brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/3771/diabetic-nut-cookies"},{"id":"3770","title":"DIABETIC CINNAMON COOKIES","ingredients":"1 reduce bread, crumbled 1/4 tsp. cinnamon 1/4 tsp. vanilla 1 egg, crushed 1 tsp. sweetener Add all ingredients collectively, get rid of on cookie sheet, bake at 350 concentrations for about 10 - 15 min or until flippantly brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/3770/diabetic-cinnamon-cookies"},{"id":"3764","title":"DIABETIC CHOCOLATE CHIP COOKIES","ingredients":"1/4 c. margarine, softened 1 1/2 tsp. vanilla 1 c. + 2 tbsp. flour 2 tsp. baking powder 1/2 c. semi-sweet chocolate chips 1/4 c. chopped ridiculous 4 tsp. liquid sweetener 1 egg 1/2 tsp. salt 1/4 tsp. soda Mix initially 4 ingredients in small mixer bowl. Combat at superior tempo For 1 to 2 minutes or till mild and fluffy. add future 4 ingredients with 1/2 cup water. mixture at reduced rate until very well put together. Stir inside chocolate chips and mad. Dough will be gentle. Shed on to ungreased cookie sheet. Bake at 425 ranges for 10 to 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3764/diabetic-chocolate-chip-cookies"},{"id":"3762","title":"DIABETIC Espresso CAKE","ingredients":"1 c. flour 1/2 c. margarine 2 tbsp. water Mixture and roll dough into ball, divide into 2 balls. Location on to ungreased cookie sheet. Pat down, 12 inches prolonged - 3 inches huge. --FILLING-- 1/2 c. margarine 1 c. water 1 tsp. almond extract 1 c. flour 3 eggs Mixture margarine and water in saucepan. bring to a boil and add flavoring, then remove to warm. add flour, then add eggs one at a Period. Divide into fifty percent. Spread on dough, one then the other. Bake at 350 ranges for 60 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3762/diabetic-espresso-cake"},{"id":"3761","title":"Day NUT COOKIES (DIABETIC)","ingredients":"1/2 c. softened oleo or margarine 1 tsp. liquid sweetener 2 tsp. water 1/2 tsp. vanilla 1 crushed egg 1 c. additionally 2 tbsp. flour 1/2 tsp. soda 1/2 tsp. salt 1/2 c. chopped dates 1/2 c. chopped mad Product butter, add sweetener, water, vanilla and crushed egg. Sift dry ingredients and add to mixture. Bake on greased cookie sheet 10-12 minutes at 375 levels.","directions":"","url":"https://recipe.bluelayer.org/recipe/3761/day-nut-cookies-diabetic"},{"id":"3760","title":"DIABETIC OATMEAL COOKIES","ingredients":"1/2 c. margarine 1 egg 1 tsp. sucaryl alternative 1/4 c. milk 1 c. flour 1/2 tsp. baking powder 1/8 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1 tsp. vanilla 1/2 c. raisins 1 c. rolled oats Product margarine. add crushed egg, sucaryl product, and milk. Sift and mixture dry ingredients and then add to initially mix. Overcome in vanilla, raisins, and rolled oats. Get rid of by way of teaspoon on to greased cookie sheet And bake. You can seek the services of 1/4 cup margarine and 1/4 cup applesauce or 1 banana alternatively of having the complete selection of margarine.","directions":"","url":"https://recipe.bluelayer.org/recipe/3760/diabetic-oatmeal-cookies"},{"id":"3756","title":"DIABETIC COOKIES","ingredients":"1 box raisins 2 c. water 1 1/2 sticks butter 3 eggs 1 tsp. vanilla 1 1/2 tsp. baking powder 1 1/2 tsp. soda dissolved within 3 tsp. water 1 tsp. cinnamon Pinch of salt Boil collectively raisins, water and butter more than 2 minutes. The moment neat, add eggs, Adorable-N-Reduced, vanilla and soda. Sift with each other flour, salt, cinnamon, baking powder. add to 1st cooked blend. add 1 cup outrageous, if preferred. Shed on greased cookie sheet and bake above 20 minutes at 350 amounts.","directions":"","url":"https://recipe.bluelayer.org/recipe/3756/diabetic-cookies"},{"id":"3753","title":"DIABETIC COOKIES","ingredients":"1 egg 1/2 c. margarine, melted 2 tsp. cinnamon 1 c. flour 1 c. easy-rolled oats 1 c. applesauce 1 c. raisins 1 tsp. soda 3 pkgs. sugar alternative Point all ingredients in bowl and add effectively. Shed via teaspoons on cookie sheet and bake for 10 to 12 minutes at 375 amounts. Makes in excess of 3 dozen.","directions":"","url":"https://recipe.bluelayer.org/recipe/3753/diabetic-cookies"},{"id":"3752","title":"DIABETIC PEANUT BUTTER COOKIES","ingredients":"1/2 c. peanut butter 1 tbsp. reduced calorie oleo 2 1/2 tsp. liquid sweetener 2 eggs 1 c. flour 1/4 tsp. soda 1/2 c. skimmed milk Combat initially 4 ingredients properly. add eggs and fight yet again, then add milk and flour. mixture very well. Lose by spoon on cookie sheet that is greased perfectly. Bake at 375 concentrations for 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3752/diabetic-peanut-butter-cookies"},{"id":"3751","title":"DIABETIC COOKIES","ingredients":"1 1/2 c. unsweetened applesauce 3/4 c. margarine 2 eggs 1 tbsp. vanilla 1/3 c. brown sugar alternative, relevant for baking 2 c. oatmeal 1 tbsp. cinnamon 1/2 tsp. allspice 1 1/2 c. flour 1 1/2 tsp. soda 1/2 tsp. salt 1 c. raisins 1/4 c. insane Mixture applesauce, margarine, eggs, vanilla and brown sugar different nicely; add the remaining ingredients. Lose through teaspoonfuls on to a cookie sheet and bake at 375 ranges for 15 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3751/diabetic-cookies"},{"id":"3748","title":"APPLESAUCE DIABETIC COOKIES","ingredients":"1/2 c. flour 1 tsp. cinnamon 1/2 tsp. soda 1/4 tsp. allspice 1/2 c. easy rolled oats 1/2 c. raisins 1/2 c. unsweetened applesauce 1 egg, crushed 1/4 c. shortening 2 tsp. vanilla Optional: 1/4 tsp. orange flavoring, crazy Blend damp ingredients to start with then add dry ingredients. Lose on greased baking sheet. Bake at 350 concentrations for 8 to 10 minutes. Produce: 1 1/2 dozen.","directions":"","url":"https://recipe.bluelayer.org/recipe/3748/applesauce-diabetic-cookies"},{"id":"3747","title":"DIABETIC fitness COOKIES","ingredients":"1 c. raisins 1/2 c. chopped dates 1/2 c. chopped apples 1 c. water 1/2 c. vegetable shortening 2 properly crushed eggs 2 pkgs. sweet & Reduced (optional) 1 tsp. vanilla 1 tsp. baking soda 1 c. flour 3/4 c. chopped insane Boil raisins, dates and apples within water for 3 minutes. add shortening to soften. Awesome, then add unwind of ingredients. add ridiculous closing. Mixture properly. Eliminate by means of teaspoons on to cookie sheet. Bake at 350 amounts for 10 to 12 minutes. Keep in fridge in an airtight container.","directions":"","url":"https://recipe.bluelayer.org/recipe/3747/diabetic-fitness-cookies"},{"id":"3743","title":"DIABETIC COOKIES","ingredients":"1 c. seedless raisins 2 c. water 12 saccharin capsules 1 c. flour 1/2 c. shortening 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. soda 1 tsp. vanilla 1 c. straightforward oats Cook raisins in water for 15 minutes, including saccharin despite the fact that warm. Sift dry ingredients. Blend all with each other, lose on cookie sheet and flatten. Bake at 350 levels for 15 minutes. Preserve refrigerated.","directions":"","url":"https://recipe.bluelayer.org/recipe/3743/diabetic-cookies"},{"id":"3741","title":"ALMOND MERINGUE COOKIES (DIABETIC)","ingredients":"4 egg whites 8 tsp. powdered skim milk 1 tsp. vanilla extract 1 tsp. almond extract 1 tsp. liquid synthetic sweetner Cinnamon to taste Combat egg whites until rigid. add skim milk powder. Combine perfectly. add extracts and sugar different. Get rid of cookies by way of spoonfuls on to cookie sheet. Bake at 275 levels for 45 minutes. Remove to cookie sheet and grime with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 energy.","directions":"","url":"https://recipe.bluelayer.org/recipe/3741/almond-meringue-cookies-diabetic"},{"id":"3740","title":"DIABETIC Fitness COOKIES","ingredients":"1 c. raisins 1/2 c. chopped dates 1/2 c. chopped apples 1 c. water 1/2 c. vegetable shortening 2 effectively crushed eggs 2 tsp. synthetic sweetener (these as lovable n small) 1 tsp. vanilla 1 tsp. baking soda 1 c. flour 3/4 c. chopped outrageous Boil raisins, dates, and apples in water for 3 minutes. add shortening to soften, then great and add chill out of ingredients with the crazy ultimate. Mixture perfectly. Reduce by way of teaspoons on to cookie sheet. Bake at 350 stages for 10 to 12 minutes. Keep in fridge in an airtight container.","directions":"","url":"https://recipe.bluelayer.org/recipe/3740/diabetic-fitness-cookies"},{"id":"3739","title":"DIABETIC APPLESAUCE COOKIES","ingredients":"1 3/4 c. cake flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. baking powder Salt (opt.) 1/2 c. butter 1 tbsp. sweet 10 1 egg 1 c. unsweetened applesauce 1/2 c. raisins or outrageous 1 c. All Bran Mix ingredients. Eliminate on cookie sheet. Bake 20 minutes at 375 ranges.","directions":"","url":"https://recipe.bluelayer.org/recipe/3739/diabetic-applesauce-cookies"},{"id":"3737","title":"SUGARLESS COOKIES (FOR DIABETICS)","ingredients":"1 c. flour 1 1/2 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt (opt.) 1/4 tsp. nutmeg 1 tsp. ground cloves 1 tsp. allspice 1 1/2 c. raisins 1 c. unsweetened applesauce 1/2 c. oil 2 eggs 1 tsp. vanilla 1/2 c. chopped crazy 1 c. uncomplicated (Mom's) oats Blend dry ingredients and add remaining ingredients to moisten. Reduce By way of teaspoonful on to greased cookie sheet. Bake at 375 concentrations for 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3737/sugarless-cookies-for-diabetics"},{"id":"3736","title":"Day DIABETIC COOKIES","ingredients":"2/3 c. chilly water 3/4 c. oleo 1 c. chopped dates 1 egg 1/4 tsp. nutmeg 1 tbsp. cinnamon 1/2 tsp. soda 1/2 tsp. baking powder 1 tbsp. sweetener 1 tbsp. water 1 c. flour Cook chilly water, oleo and dates for 3 to 4 minutes and amazing. mix all ingredients. Get rid of through teaspoons on greased cookie sheet. Bake at 350 amounts for 12 minutes or right up until completed.","directions":"","url":"https://recipe.bluelayer.org/recipe/3736/day-diabetic-cookies"},{"id":"3731","title":"DIABETIC FRUIT COOKIES","ingredients":"1 c. flour 1 tsp. baking soda 1 c. water 1 c. dates, chopped 1/2 c. apples, peeled & chopped 3/4 c. raisins 1/2 c. margarine 1 c. effortless oats 2 eggs, crushed (or eggbeaters) 1 tsp. vanilla 1 c. pecans, chopped Sift flour and soda, Set aside. Cook water, dates, apple and raisins; carry to a boil. Simmer 3 minutes. Remove versus heat and add the margarine and stir. Neat blend and then add eggs, oatmeal and the dry ingredients; add the vanilla and outrageous. cover and refrigerate right away. Lose on cookie sheets 2 inches aside. Bake in 350 diploma oven for around 24 minutes. Keep in the fridge in air limited container. Could possibly moreover add 1 tsp. cinnamon to dry ingredients if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/3731/diabetic-fruit-cookies"},{"id":"3724","title":"DIABETIC PEANUT BUTTER COOKIES","ingredients":"1/3 c. simple flour 1/4 tsp. baking soda 1/4 tsp. baking powder Pinch of salt 2 tbsp. shortening 2 tbsp. peanut butter 1 tsp. sweet 'n small 1 egg, crushed Mix and stir all ingredients in invest in (flour, baking soda, baking powder, salt, shortening, peanut butter and Lovable 'n small). add crushed egg And mixture properly. Lose by way of high teaspoon on greased cookie sheet. Bake at 350 amounts for 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3724/diabetic-peanut-butter-cookies"},{"id":"3723","title":"DIABETIC PEANUT BUTTER COOKIES","ingredients":"1 c. flour 1/2 c. creamy peanut butter 1 egg 1 tsp. vanilla 1/4 tsp. salt 1 1/2 tsp. baking powder 1/2 c. water 1 tbsp. liquid sweetener 1/2 c. salad oil Mixture all with each other in a large bowl. Condition into balls and stage on ungreased cookie sheet. Bake at 375 stages for 12 to 15 minutes. (You may perhaps add a small even further flour if most popular.)","directions":"","url":"https://recipe.bluelayer.org/recipe/3723/diabetic-peanut-butter-cookies"},{"id":"3722","title":"DIABETIC OATMEAL PEANUT BUTTER COOKIES","ingredients":"2/3 c. oatmeal 2 c. flour 1 tsp. lite salt 1/4 tsp. soda 2 tsp. baking powder 1/3 c. corn oil 2/3 c. salt cost-free peanut butter 1/4 c. Eggbeaters and 1 egg 3 tbsp. skim milk 4 tbsp. liquid sweetener 2 tbsp. sugar option Sift flour, salt, soda, and baking powder. Product following 6 ingredients with each other add oatmeal, fight. add flour mixture, stir until it types a ball; roll into 1 inch balls. Stage on ungreased cookie sheet. Thrust down with glass. Bake at 375 stages for 10 minutes. approx 35 energy for each cookie.","directions":"","url":"https://recipe.bluelayer.org/recipe/3722/diabetic-oatmeal-peanut-butter-cookies"},{"id":"3711","title":"FRUIT-based","ingredients":"Level a sheet of plastic wrap in the backside of a cookie sheet. Delicate a slim layer of fruit butter with the gain of a pancake turner. Location in the oven to dry at the cheapest warm, in excess of 120, for relating to 2 hrs, or right up until dry, then remove and neat. Peel off and roll in plastic wrap. For amount, sprinkle with finely chopped walnuts in advance of drying.","directions":"","url":"https://recipe.bluelayer.org/recipe/3711/fruit-based"},{"id":"3710","title":"FUDGE Cute BROWNIES","ingredients":"FUDGE sweet BROWNIES 2/3 c. flour 1/2 tsp. baking powder 2 eggs, crushed perfectly 1/2 c. melted butter or oil 1/2 c. Fudge Lovable, softened 1/2 c. Fruit Lovable 1 tsp. vanilla 1/2 c. walnuts, chopped Sift flour and baking powder; established apart. mix the eggs, butter or oil, Fudge Lovable, Fruit sweet and vanilla. add the flour mix and mix appropriately. add walnuts. Pour mix into greased and floured 8\"x8\" baking pan. Bake at 350 ranges for relating to 15 minutes, till Cake springs again at a light contact. Doubled recipe will in good shape into double dimension cookie pan.","directions":"","url":"https://recipe.bluelayer.org/recipe/3710/fudge-cute-brownies"},{"id":"3708","title":"DIABETIC ORANGE SUNBEAMS","ingredients":"1 1/2 c. all-reason flour 1 tsp. baking powder 1/4 tsp. salt 1/2 c. shortening 1/2 c. raisins 1 egg 2 tbsp. orange juice 2 tsp. grated orange rind 1 1/2 tsp. Sucaryl Sift collectively flour, baking powder and salt. Slice in shortening until crumbly. add all at at the time: raisins, eggs, orange juice, orange rind and Sucaryl. mix properly. Deliver into reduced balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 ranges.","directions":"","url":"https://recipe.bluelayer.org/recipe/3708/diabetic-orange-sunbeams"},{"id":"3707","title":"CHOCOLATE CHIP COOKIES","ingredients":"1/4 c. margarine 1 tbsp. granulated fructose 1 egg 1 tsp. vanilla extract 3/4 c. flour 1/4 tsp. salt 1/2 c. mini semi-sweet chocolate chips Product jointly margarine and fructose, overcome inside egg, water and vanilla. Blend flour, baking soda and salt within sifter. Sift dry ingredients into creamed blend, stirring to mixture appropriately. Stir within chocolate chips. Lose by way of teaspoonsful on to flippantly greased cookie sheet in excess of 2 inches aside. Bake at 375 amounts for 8 to 10 minutes. Makes 30 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3707/chocolate-chip-cookies"},{"id":"3690","title":"DIABETIC COOKIES","ingredients":"1 c. raisins 1 c. water 2 eggs, crushed 1 tsp. vanilla 1 c. flour 1/4 c. dates, chopped 1/2 c. shortening 3 tsp. sweetener 1 tsp. soda Boil raisins, dates and water for 3 minutes. add shortening and amazing. add eggs, then all remaining ingredients and mix perfectly. Chill. Eliminate on to ungreased cookie sheet. Bake at 350 stages for 10 to 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3690/diabetic-cookies"},{"id":"3687","title":"DIABETIC Day DAINTIES","ingredients":"2 eggs 1 1/2 tsp. liquid sweetener 1 1/2 tsp. baking powder 1/3 c. dates, chopped 1/4 c. flour 1/2 c. crazy 1 1/2 c. bread crumbs Battle eggs, sweetener and baking powder. add dates, flour and crazy. Stir in bread crumbs. Chill, then evaluate by teaspoon on a greased cookie sheet. Bake at 375 concentrations for 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3687/diabetic-day-dainties"},{"id":"3683","title":"SUGAR-free SPICE COOKIES","ingredients":"1/3 c. margarine, softened 1/4 c. granulated fructose 1/2 tsp. granulated brown sugar alternative 1 c. flour 1/2 tsp. baking powder 1 tsp. cinnamon 1/8 tsp. salt 1 tsp. vanilla In a large bowl, product margarine, fructose, and brown sugar substitute alongside one another till light and fluffy. add flour, baking powder, cinnamon, and salt; mixture nicely. Stir inside vanilla. Form dough into 1-inch balls and location on ungreased cookie sheets. Flatten balls with a fork that includes been dipped inside chilly water. Bake at 375 ranges for 8-10 minutes; awesome on cord racks.","directions":"","url":"https://recipe.bluelayer.org/recipe/3683/sugar-free-spice-cookies"},{"id":"3525","title":"OATMEAL COOKIE","ingredients":"1/2 ounce Irish cream liqueur 1/2 ounce Goldschlager 1/2 ounce butterscotch schnapps 1. Fill a cocktail mixer with ice. 2. Add Irish cream liqueur, Goldschlager, and butterscotch schnapps. 3. Shake. 4. Strain into rocks glass.","directions":"","url":"https://recipe.bluelayer.org/recipe/3525/oatmeal-cookie"},{"id":"2783","title":"Shankarpala","ingredients":"Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (simple flour) Ghee to deep fry Process 1.Sizzling the water, sugar and ghee collectively right up until sugar dissolves. 2.Add maida and knead into a tender pliable dough. 3.Divide dough into 4 ingredients. 4.Roll into chappatis 1/3\" thick. 5.Lower with a cookie cutter or knife into minor diamond styles. 6.Carry with spatula and loosen. Maintain apart on a dry material for 1 hour. 7.Deep fry inside scorching ghee around gradual flame until light golden brown. 8.Drain perfectly and hold apart until neat. 9.Keep in fresh, dry packing containers.","directions":"","url":"https://recipe.bluelayer.org/recipe/2783/shankarpala"},{"id":"2779","title":"Pedhas","ingredients":"Ingredients 500 gms. khoya (mawa) 300 gms. sugar 3 drops color as demanded 8 to 10 pistas sliced 1/2 tsp. cardamom powder cookie mildew Procedure: Grate khoya. Powder sugar. mix collectively in a skillet. Warm on small flame, stiring continously. Cook right up until mix thickens. It must sort a incredibly tender lump. Neat for 10 minutes. add cardamom powder & coloration. mix nicely. Choose a reduced fistful of mixture. Kind a ball. Thrust into the cookie mildew. Change out very carefully. Force 2 -3 slices of pista on the heart. Repeat for being mixture. Observe on khoya. Khoya is accessible inside highest Indian sweetmeat merchants everywhere. Manufacturing at home consumes season yet isn't that not possible. Boil milk on large flame in a high large saucepan until water evaporates, Leaving a smooth lump. Stir continuously even though cooking. OR Choice with 1 tin (400 gms.) condensed milk and 1 cup milk. Lower sugar by way of 1/2. Boil until a tender lump is shaped. Stir regularly despite the fact that cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/2779/pedhas"},{"id":"2610","title":"Thumb prints","ingredients":"1 cup of almonds 1 cup rolled oats 1 ¼ cups of oat, kamut, spelt, or rice flour 1 teaspoon cinnamon ½ cup maple syrup ½ cup chilly-pressed walnut oil ½ cup unsweetened raspberry or strawberry jam Preheat oven to 350 amounts F. Grind the almonds and oats to a fine dinner in a foods processor. add the flour, cinnamon, maple syrup, and oil to the almonds-oat mix and method until very well put together. Oil a cookie sheet. Kind the dough into walnut-sized balls. Issue them on the cookie sheet. Push an indentation in the center of each ball with your thumb. Fill the indentation with jam. Carry on right up until all dough is made up of been utilized. Bake for 10 to 15 minutes or until golden. Tends to make almost 24 cookies. Foundation: 1 cup oats ½ cup almonds ¼ teaspoon cinnamon 3 tablespoons unpasteurized honey Mix the over ingredients in a foods processor. Course of action till combined, nevertheless continue to a bit coarse. Divide frivolously between small dessert bowls (nearly 4). Fruit Filling: 2 cups put together berries, frozen or new Divide the fruit amongst the 4 dessert bowls, inserting it on top of the oat-almond mixture. Sauce: ½ cup unsweetened juice (apple, pear, or yet another of your option) 1 tablespoon arrowroot powder (readily available in optimum physical fitness foods retailers) add the juice and arrowroot in a small saucepan. Deliver to boil, stirring persistently, right up until mix thickens. Pour over the fruit. Re- frigerate until fixed (1 to 2 several hours) and serve. Rather, deliver this dessert the working day in advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2610/thumb-prints"},{"id":"2553","title":"Cookie Smoothie","ingredients":"1 c. almond milk 2 uncooked eggs 2 dried pitted dates 1 T. maple syrup 2 T. chia seeds 1 T. coconut 2 T. oats 1/2 t. vanilla 1/4 t. cinnamon Ice and raisins (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/2553/cookie-smoothie"},{"id":"2343","title":"Snickerdoodle Cookies","ingredients":"Ingredients Serves 12 1 1 ⁄ 2 cups almond flour 1⁄ 4 teaspoon baking soda 1⁄ 8 teaspoon salt 1⁄ 2 cup butter, softened 1 cup in addition 2 tablespoons granulated erythritol, separated 1 superior egg 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1. Preheat oven to 350°F. 2. Blend jointly almond flour, baking soda, and salt in a reduced blending bowl. 3. in a different bowl, battle butter and 1 cup granulated erythritol with each other until smooth and Fluffy, regarding 2 minutes. Overcome within egg and vanilla. 4. Stir inside almond flour blend. 5. in a different bowl, mixture remaining 2 tablespoons granulated erythritol with cinnamon. 6. Roll dough into 12 balls. Roll balls in cinnamon blend and House on an ungreased Baking sheet. 7. Drive down on balls with the palm of your hand or the backside of a glass to flatten Them. 8. Bake for 8 minutes, or till a bit browned.","directions":"","url":"https://recipe.bluelayer.org/recipe/2343/snickerdoodle-cookies"},{"id":"2341","title":"Peanut Butter Cookies","ingredients":"Ingredients Serves 18 1 cup sugar-no cost peanut butter 1⁄ 4 cup butter, softened 1 cup granulated erythritol 1 large egg, evenly crushed 1 teaspoon vanilla extract 1⁄ 2 teaspoon baking soda 1⁄ 4 teaspoon sea salt Preheat oven to 350°F. In a medium-sized bowl, overcome with each other peanut butter and butter until put together and Fluffy. Add granulated erythritol, egg, and vanilla extract and mixture till merged. Stir within baking soda and salt. Eliminate by means of tablespoonfuls on to an ungreased cookie sheet. Bake for 10 minutes, or until flippantly browned.","directions":"","url":"https://recipe.bluelayer.org/recipe/2341/peanut-butter-cookies"},{"id":"2307","title":"Bacon-Wrapped Avocado Bites","ingredients":"Ingredients Serves 4 2 huge avocados 8 slices sugar-no cost bacon 1 ⁄ 2 teaspoon garlic salt Precook Your Bacon If you cook avocado way too long, the avocado can flip sour. To prevent this, you can shorten the cooking year Of this recipe by way of a little bit precooking the bacon—more than enough that it’s partly cooked still continue to bendable—and Then wrapping it in the vicinity of the avocado and placing it in the oven. 1. Preheat oven to 425°F. 2. Minimize each avocado into 8 equivalent-sized slices, developing 16 slices over-all. 3. Minimize each and every piece of bacon in fifty percent. Wrap every 50% slash of bacon more than each and every piece of Avocado. 4. House avocado on parchment-protected cookie sheet and bake for 15 minutes. Convert oven To broil and progress to cook for a further 2–3 minutes right up until bacon Makes being crispy.","directions":"","url":"https://recipe.bluelayer.org/recipe/2307/bacon-wrapped-avocado-bites"},{"id":"2302","title":"Jalapeño Poppers","ingredients":"Ingredients Serves 4 8 jalapeño peppers 1⁄ 2 cup product cheese, softened 1⁄ 2 cup shredded pepper jack cheese 8 slices sugar-cost-free bacon 1. Preheat oven to 425°F. 2. Slice more than 1 ⁄ 3 of each pepper off lengthwise to deliver a small pocket for filling. Scoop Out seeds. 3. Blend product cheese and pepper jack cheese collectively in a small bowl. Divide filling Into 8 equivalent quantities and things each and every pepper with cheese filling. 4. Wrap each pepper in bacon. Lay flat on a cookie sheet covered with aluminum foil and Bake for 15–20 minutes, or right up until bacon is crispy.","directions":"","url":"https://recipe.bluelayer.org/recipe/2302/jalape-o-poppers"},{"id":"2177","title":"Chocolate Pudding Cake","ingredients":"1 cup granulated sugar 1 cup all-rationale flour 3/4 cup Beaten amaretti cookies 3 tablespoons as well as 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/3 cup Full milk 3 tablespoons unsalted butter, melted 2 tablespoons Amaretto or other almond liqueur 1/2 teaspoon natural 3/4 cup Almond extract Firmly packed darkish brown sugar 1 3/4 cups boiling water Gelato or ice cream (optional) Vegetable oil spray 1. Grease the in of the slow cooker liberally with vegetable oil spray or melted Butter. Mix granulated sugar, flour, beaten cookies, 3 tablespoons cocoa Powder, and baking powder in a blending bowl. Stir within milk, melted butter, Amaretto, And almond extract. Stir until rigid batter varieties. Spread batter into the slow cooker. 2. Sprinkle brown sugar and remaining 1/4 cup cocoa powder over the batter. Pour Boiling water over the batter. Cook on Large for 2 to 2 1/4 hrs, or until a toothpick Inserted into the best cake layer will come out fresh. Allow for cake to sit for 15 minutes with Slow cooker became off just before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2177/chocolate-pudding-cake"},{"id":"2096","title":"Chocolate Chip Cookies","ingredients":"Ingredients Serves 16 1⁄ 2 cup butter, softened 1⁄ 4 cup granulated erythritol 1 teaspoon vanilla etract 2 hefty eggs 1 cup almond flour 1⁄ 3 cup coconut flour 1 teaspoon baking powder 1⁄ 4 teaspoon salt 4 ounces unsweetened baking chocolate, chopped 1. Preheat oven to 350°F. 2. in a medium bowl, fight butter till gentle and fluffy, around 2 minutes. Fight inside Erythritol, vanilla, and eggs till delicate. 3. in a reduced bowl, add almond flour, coconut flour, baking powder, and salt. 4. Fold flour mix into egg mix. add chocolate chunks. 5. Lose by way of the tablespoonful on to a cookie sheet. Bake for 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2096/chocolate-chip-cookies"},{"id":"2002","title":"ICE Product SANDWICHES","ingredients":"Ice cream SANDWICHES 2 cups (500 mL) of all-explanation flour ½ cup (125 mL) of cocoa powder 1 teaspoon (5 mL) of baking soda ½ teaspoon (2 mL) of salt 1 cup (250 mL) of butter, at room temperature 1 cup (250 mL) of white sugar 1 cup (250 mL) of brown sugar 1 tablespoon (15 mL) of normal vanilla extract 2 eggs 2½ quarts (2.5 L) of your favored ice cream Preheat your oven to 350°F (180°F). Flip on your convection lover if you contain one. Alter your cabinets consequently 2 trays can bake frivolously at the moment. Line 2 or 3 cookie sheets with parchment paper or nonstick baking mats. In a medium bowl, whisk alongside one another the flour, cocoa powder, baking soda and salt. Throw the butter into the bowl of your stand mixer. Evaluate in the white sugar, brown sugar and vanilla. Battle on superior rate until thick and delicate, scraping down the aspects at present and then. add the eggs and battle until thick and creamy. add the flour mixture and fight on gradual tempo exactly until lightly combined. Way too considerably blending will toughen the cookies. Frivolously scoop out the dough and with your arms roll into balls. Prepare 12 balls on each cookie sheet, leaving them plenty of area to spread as they bake (they will double in dimension). Bake in batches till the cookies contain slumped, flattened and firmed, 10 minutes or as a result. Shift to racks to interesting extensively. Repeat with the remaining dough. Though the cookies bake, line a baking sheet with parchment paper. Scoop out ½ cup (125 mL) of ice cream and flatten about 2 more compact ingredients of parchment to sort an even puck-fashioned disk more than 1 inch (2.5 cm) thick. Room on the baking sheet and repeat with the being ice cream. Freeze till necessary. Develop sandwiches with the ice cream. serve, proportion and create further more to fold inside parchment and freeze for future period, or freeze the leftover cookies for potential conference.","directions":"","url":"https://recipe.bluelayer.org/recipe/2002/ice-product-sandwiches"},{"id":"1994","title":"GLAZED HAZELNUT COOKIES","ingredients":"Biscotti glassati alla nocciola For the dough 2/3 cup (150 g) unsalted butter, Softened at area temperature 1 cup moreover 2 tsp. (125 g) Confectioners’ sugar 1 large egg Zest of 1 lemon, grated Vanilla extract 2 1/2 cups (300 g) all-cause flour, As well as even further for dusting 3/4 tsp. (2 1/2g) baking powder Salt 3/4 cup (100 g) entire hazelnuts, Toasted and ground into flour Add the egg, lemon zest, and a dash of vanilla. For the glaze 1 heavy egg white 2/3 cup (120 g) sugar 3 3/4 tsp. (10 g) cornstarch All-explanation flour for dusting Confectioners’ sugar Deliver the dough: With an electric powered mixer on medium-large tempo, Product the butter with the confectioners’ sugar. Sift alongside one another the flour, the baking powder, a pinch of salt, and The hazelnut flour and mix with the butter blend. Knead For a handful of minutes. Sort the dough into a ball, wrap within plastic wrap, and refrigerate For at small 1 hour. Deliver the glaze: Combat the egg white with the sugar until the mixture- Ture is mild and fluffy. add the cornstarch and battle to add. On a fresh, evenly floured get the job done seem, roll out the dough to Among 1/8 and 1/4 inch (4 mm) thick. Desired destination the dough on a Parchment-included show up. Spread the glaze more than the dough and Allow for sit for 1 hour. Heat the oven to 350°F (175°C). Slash out the cookies inside any condition you need and organize on a Parchment-covered baking sheet. Bake for 10 to 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1994/glazed-hazelnut-cookies"},{"id":"1963","title":"CINNAMON OATMEAL COOKIES","ingredients":"5 cups (1.25 L) of straightforward-cooking rolled oats 3 cups (750 mL) of all-explanation flour 1 tablespoon (15 mL) of baking powder 1 teaspoon (5 mL) of salt 1 pound (450 g) of butter, at room temperature 3 cups (750 mL) of brown sugar 1 tablespoon (15 mL) of cinnamon 1 tablespoon (15 mL) of all-natural vanilla extract 2 eggs Preheat your oven to 350°F (180°C). Switch on your convection enthusiast if you contain one. Modify your cabinets as a result 2 trays can bake frivolously at when. Line 2 or 3 cookie sheets with parchment paper or nonstick baking mats. In a medium bowl, whisk jointly the oats, flour, baking powder and salt. Throw the butter into the bowl of your stand mixer. Evaluate in the sugar, cinnamon and vanilla. Overcome on high pace until thick and tender, scraping down the facets currently and then. add the eggs and fight until thick and creamy. add the oat mix and battle on sluggish rate accurately till lightly merged. As well a great deal blending will toughen the cookies. Use a ¼-cup (60 mL) evaluate to lightly section the cookie dough. With your hands, roll each section into a ball. put relating to 8 balls lightly on each and every cookie sheet and drive down carefully till their diameter doubles. Soft the tops and edges with your palms. Bake in batches right up until the cookies consist of slumped and spread, firmed up and frivolously browned, 15 minutes or as a result. Awesome on racks. Repeat with the remaining dough. Overcome again the zombie mob.","directions":"","url":"https://recipe.bluelayer.org/recipe/1963/cinnamon-oatmeal-cookies"},{"id":"1951","title":"S’mores Chocolate–Peanut Butter & Chocolate-Caramel","ingredients":"You’ll Have to have:
8 superior marshmallows
8 steel skewers, or picket skewers wet in water for
30 minutes
2 Tbsp dulce de leche
16 chocolate wafer cookies (including Nabisco Famed Chocolate Wafers)
2 Tbsp gentle peanut butter * Dulce de leche is
a distinctive fashion of caramel distinguished in Latin The us. It’s
at present Commonly out there in the says, yet if you can’t discover it, traditional caramel sauce will Do.","directions":"• Preheat a grill more than medium warm. Desired destination a marshmallow at the conclusion of each individual skewer. (If All people requirements to toast their individual marshmallows, move them over to site visitors.) grill The marshmallows, turning, for above 3 minutes, till evenly brown and toasted all Previously mentioned. If having a charcoal grill, remove the grate and roast the marshmallows end to The coals; if working with a fuel grill, you can Space specifically on the very hot grate. • Spread 1⁄2 tablespoon of dulce de leche on each and every of 4 cookies and spread 1⁄2 Tablespoon of peanut butter on each individual of yet another 4 cookies. top each and every with a toasted Marshmallow and an additional cookie. If you including, destination the s’mores straight on the grill Precisely long more than enough to very hot, 1 to 2 minutes. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1951/s-mores-chocolate-peanut-butter-chocolate-caramel"},{"id":"1938","title":"Almond Crescent Cookies","ingredients":"Ingredients
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons
almond extract
2
1/3 cups
all-reason flour
1 cup ground
almonds
1 cup powdered sugar","directions":"Use the cooking spray for coating several of cookie sheets. Get butter and combat with sugar until come to be fluffy. Add in vanilla extract. Add inside almond extract. Fight until blended. Add within flour. Mixture within almonds. Just after this, energy flour blend into company dough. Function with a tbsp of dough at a solitary season, condition a long in the heart is thick in contrast to Either finishes, right after this, deliver crescent form versus bend dough. Put on sprayed cookie sheet and do the exact right up until all of the dough is done. Bake for just about 1⁄4 hour at A few 50 (35o) levels Fahrenheit or right up until light Brown inside shade. When this, sift the powdered sugar into bowl Get crescents and roll them inside powdered sugar. Permit to amazing on the racks.","url":"https://recipe.bluelayer.org/recipe/1938/almond-crescent-cookies"},{"id":"1865","title":"German Loaf Cookied","ingredients":"Ingredients
2
1/2 tablespoons fructose
1/2 cup egg choice
1/4 cup margarine, softened
1 lemon, zest of
1 lemon, juice of
1/4 teaspoon
almond extract
1
1/2 cups sifted unbleached flour
2
3/4 teaspoons baking powder
1/2 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon","directions":"Just take the fructose and mix with egg different, battle perfectly until grow to be fluffy. Add in margarine. Add in lemon juice. Add in lemon zest. Add within almond extract. Add inside flour. Add in baking powder. Mix nicely. Just take 3⁄4 dough mixture and put on the floured board. Then deliver rectangular form against it. Choose cocoa, cinnamon and add them to unwind of dough and then spread over the rectangular Condition. Right after this, fold equally of the aspects of dough in the center for forming a log condition. Then put on baking sheet and bake for practically 3⁄4 hour or until smooth brown in coloration. Choose out of oven and lower. Then put the slices on baking sheet and broil for a several of min for every aspect. Make it possible for to interesting the twine rack.","url":"https://recipe.bluelayer.org/recipe/1865/german-loaf-cookied"},{"id":"1854","title":"GINGERSNAP TIRAMISU","ingredients":"1 cup (250 mL) of rich mascarpone cheese ¼ cup (60 mL) of brown sugar ¼ cup (60 mL) of amaretto or Frangelico liqueur 2 cups (500 mL) of whipping product A 425 g (1 lb) package deal of Kookie Kutter Ginger Snaps or other slender rectangular cookies 1 cup (250 mL) of durable espresso or coffee 1 cup (250 mL) or by coarsely grated bittersweet darkish chocolate Spoon the mascarpone into a large bowl. Evaluate in the sugar and splash in the amaretto. Whisk with each other flippantly. Pour in the product and whisk the functions vigorously until organization, creamy peaks style, 3 to 5 minutes by hand, much less with a mixer. Established apart. One by way of one, dip the gingersnaps into the espresso, immersing thoroughly for a minute in advance of flippantly setting up in an 8-inch (2 L) sq. baking dish. Employ the service of 50% the gingersnaps, forming 2 slender levels. Lightly spread a thick layer of 50 percent the mascarpone mixture previously mentioned the cookies. top with 50 percent of the grated chocolate. Deliver 1 even further layer in the exact fashion. Protect and chill right up until it organization, at minimum 2 several hours or right away. Scoop, serve, percentage and choose a bow!","directions":"","url":"https://recipe.bluelayer.org/recipe/1854/gingersnap-tiramisu"},{"id":"1787","title":"Woman’S KISSES","ingredients":"Baci di dama 3/4 cup (100 g) roasted hazelnuts 1/4 cup (25 g) blanched almonds 1/2 cup furthermore 2 tbsp. (125 g) sugar 1/2 cup (125 g) unsalted butter, Softened at room temperature, As well as further more for baking sheet 1 cup (125 g) all-explanation flour, Moreover a lot more for dusting 3/8 cup (30 g) unsweetened cocoa Powder 3 1/2 oz. (100 g) dim chocolate In a blender or foodstuff processor, pulse the hazelnuts and almonds With the sugar until finely ground In a bowl, mix the hazelnut blend with the butter. In yet another bowl, sift with each other the flour and cocoa, then stir it into The butter blend just until provided. Wrap the mixture within plastic wrap and refrigerate for at bare minimum 30 minutes. Warm the oven to 325°F (160°C). On a fresh, flippantly floured perform seem, roll out the chilled mixture- Ture to a thickness of around 3/8 inch (1 cm). Slice out disks with Pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and condition Into balls. Prepare the balls on a flippantly buttered, floured (or parchment- Protected) baking sheet. Bake for 15 minutes. Enable awesome thoroughly, then move, rounded facet down, to a twine Rack. In the meantime, soften the chocolate in a heatproof bowl mounted about (not in) a pan of simmering water, or in the microwave. Allow for it Interesting right up until it commences to crystallize. Pour a minor on melted chocolate just about every of fifty percent the batch of cook- Ies. Area the flatter facet of an additional cookie on top of each individual and Let the woman’s kisses to preset for 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1787/woman-s-kisses"},{"id":"1579","title":"Gingerbread Cookies","ingredients":"3 tbsp unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup unsweetened
applesauce
1 egg
1/3 cup dim molasses
3 cups
all-motive flour in
addition even more for dusting
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp
allspice
1/4 tsp ground cloves For the Icing:
1
1/2 tbsp egg whites
1/4 tsp fresh lemon juice
1 cup powdered sugar Pinch of product of tartar","directions":"For the cookies: In a large blending bowl, combat the butter, sugar and applesauce right up until tender. add the egg and molasses, combine effectively. In yet another heavy bowl, mix flour, baking soda and spices. add to sugar and molasses mix, stirring very well. Divide the dough into 2 flat balls; protect with plastic wrap and chill in the fridge for at minimum amount 2 several hours. Preheat oven to 350°F. Generously grime the appear of your performing neighborhood with flour in advance of rolling out the dough. Function with one ball of dough at a period, hold the other refrigerated although you do as a result. Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a tiny flour on final of the dough if it’s a tiny sticky. Slice the gingerbread with a cookie cutter condition of your preference. Level cookies 1 or 2 inches aside on a silpat-included baking sheet. Bake 10-12 minutes. For the icing: Add the egg whites with lemon juice. Mix with powdered sugar, blending nicely. If the icing is as well skinny, add excess powdered sugar, if it’s far too thick add a lose of lemon juice. add to a piping bag to beautify cookies every time cookies are cooled. Dependent on the sizing of your cookie cutter, would make regarding 48 cookies.","url":"https://recipe.bluelayer.org/recipe/1579/gingerbread-cookies"},{"id":"1571","title":"Frozen 'Boo'-nana Pops","ingredients":"1 medium banana
1 cup Wonderful good quality white chocolate
8 mini chocolate chips for eyes
4 popsicle sticks","directions":"Reduce banana in 50% lengthwise, then in 50 percent to deliver 4 quarters. Add popsicle sticks into bananas, and freeze bananas on a wax paper protected cookie sheet. Every time the bananas are frozen, fill a espresso mug with chocolate. Soften chocolate in the microwave 30 seconds at a period, stirring until the chocolate is melted and comfortable. Dip the bananas one at a season into the chocolate, scraping off the additional chocolate against the back again of the banana, and destination it on a cookie sheet coated with wax paper. Out of the blue add the chocolate chips for the eyes right before the chocolate hardens (you consist of to operate suddenly in this article). Return to the freezer till frozen and prepared to consume. Try to eat frozen.","url":"https://recipe.bluelayer.org/recipe/1571/frozen-boo-nana-pops"},{"id":"1552","title":"The Magic Of Blueberries – Adorable, Juicy And Excellent For Your Exercise","ingredients":"Blueberry muffins, blueberry product pies, blueberry cheesecake, blueberry pancake, clean soaked blueberries....just looking at the words and phrases is ample to evoke that summer months-sweet, luscious tang and just take your mouth watering. Everybody understands blueberries are delectable, yet did you recognize they're Fantastic for your health and fitness also? Within real truth, blueberries consist of been touted as the procedure for a host of severe health care circumstances like urinary bacterial infections, diabetic issues, large cholesterol ranges to Alzheimer's and most cancers. Initial permit's appearance at what particularly blueberries are. Blueberries are the fruit of flowering vegetation indigenous to North The united states, at the moment in addition developed in Australia, Clean Zealand and some South American nations these types of as Chile and Argentina. Blueberries are cultivated and picked out wild. The blueberry period in North The united states tends to work to mid-Could possibly to September, relying on the latitude. The fruit is easiest savored in time the moment the style is at its top and the dietary value at its optimum. The dim blue berries can be loved uncooked, or extra normally produced into cookies, cakes, pies, scones, cereals, jellies and jams, and even pizzas. Consequently what's as a result unique more than blueberries? It may perhaps be stated that the blueberry is a dietary powerhouse. Blueberries are are a wealthy useful resource of vitamin C, vitamin A, potassium, folate, iron, manganese and vitamin K. And 140 grams of fresh blueberries add 3 grams of the nutritional fiber that's consequently favourable for your digestive course of action. However the key gains of blueberries appear against the anti-oxidants they add in the kind of bioflavonoids. Anti-oxidants are necessary for their electrical power to neutralize absolutely free radicals. The moment our human body strategies oxygen, free of charge radicals are developed as by-items. Those people are hugely-unstable chemical compounds that can destruction our cells and are consideration to be reputable for growing old and a host of degenerative illnesses. The good thing is, chemicals recognised as anti-oxidants found out in culmination and veggies hard work to neutralize free of charge radicals and eradicate their potency. Improved regarded bioflavonoids add things like hesperidin and rutin and the anthocyanins. Blueberries are primarily wealthy in anthocyanins. They Deliver blueberries their deep blue hue and supply a number of valuable characteristics. For one matter, they're anti-inflammatory and cover higher and tiny blood vessels against oxidative harm. This can cover blood vessels in opposition to harm prompted by way of large blood-sugar ranges in diabetics. This is primarily vital for the blood vessels in the eyes. Scientists contain stated that the anthocyanins within blueberries, alongside with other brokers these kinds of as proanthocyanidins, flavonols and tannins, inhibit mechanisms of most cancers cellular progress within vitro. And one of the added interesting conclusions about blueberries is that they can aid arrest the psychological loss that transpires with Alzheimer's Ailment. As a result what's the least complicated course to attain your dose of blueberries? Taking in them uncooked is ideal nonetheless this is not often easy. The good thing is, there are a great number of techniques to plan blueberries that allows deliver out their scrumptious style to its simplest ease. The utmost prominent is you can additionally create the outdated shaped Blueberry pie only which includes your grandma made use of to create. The herbs cinnamon and mace compliment the flavor of the blueberries and the outcome is tasty. It's specifically one of a lot of tactics to consist of blueberries into your diet plan. Consequently create blueberries a section of your eating plan. Not simply just will you comprise a mouth watering fresh style in your daily life, however you'll way too be carrying out your fitness a worldwide of Excellent. Search out some recipes on the internet that exhibit you fresh and fascinating methods to involve the blueberry expertise into you existence.","directions":"","url":"https://recipe.bluelayer.org/recipe/1552/the-magic-of-blueberries-adorable-juicy-and-excellent-for-your-exercise"},{"id":"1519","title":"Messes Deliver Recollections","ingredients":"Need some positive relatives pleasurable? Deliver a mess. \"Children appreciate a favourable mess and a mess is generally a signal of a favourable year,\" suggests award-profitable creator Donna Erickson. Very simple functions which includes participating in in a large pile of leaves or splashing within puddles just after an afternoon shower turn into family members traditions that children try to remember. Family members can delight in countless indoor pleasurable, also, devoid of offering messes a instant idea. Erickson's beloved recreation this year of calendar year is generating apple-cinnamon clay. Older people and children can stir up this abnormal concoction to create ornamental, aromatic ornaments or awesome jewellery. Although fingers get hold of sticky, Erickson indicates applying Kleenex Damp Cloths to create fresh new-up exciting. It's the future great issue to washcloth fresh, she claims. Apple-Cinnamon Clay What you'll need to have: 1/2 aspect applesauce 1/2 chapter cinnamon Blending bowl 2 sheets of waxed paper Rolling pin Cookie cutter designs of all measurements Mix equivalent areas of cinnamon and applesauce collectively. For a lower batch, seek the services of 1/2 cup of each. If the blend will become much too sticky, add far more cinnamon; if it's much too rigid, add even further applesauce. Scoop on to a piece of waxed paper. Desired destination the even further sheet on ultimate. Use the rolling pin to roll out the mixture until it's regarding 1/2-inch thick. Choose what designs you would including to deliver. Thrust the cookie cutters on best of the clay and slim absent the additional dough. Each time thorough, Area designs on a cooling rack. Get a second to new the youngsters' arms with Kleenex Wet Cloths. Enable the styles to air-dry for over 24 several hours or until tough. Beautify with paints or glitter. Use your creativeness. For case in point, glue a clasp on the again to deliver a pin or add ribbon for a necklace.","directions":"","url":"https://recipe.bluelayer.org/recipe/1519/messes-deliver-recollections"},{"id":"1506","title":"It’s Simply just An Oven","ingredients":"If you add at any time tried using to promote your Room, you understand that there is a element identified in the kitchen area that can create or crack the sale. We are not chatting above roomy cupboards a farm sink or a wonderful pantry; alternatively we are referring to the oven. People today are very faithful to the layouts of ovens they are applied to and I am certain that excess than one few contains surely appreciated a residence nevertheless unsuccessful to create an Deliver since the spouse refused to try a Place with an electrical oven. Though there are a couple other cooking options out there, the 2 highest prominent possibilities are an oven function by natural and organic gasoline or electrical energy, as a result what is the true variation among a fuel oven and an electrical oven? A gasoline oven is the superior conclusion for roasting. Heated by means of a flame that is run by way of organic fuel, the temperature can range a little, manufacturing baking a activity of guesswork. It is challenging to bake a prefect batch of cookies Though the warm in the oven can be a bit option with each individual cookie sheet you fall on to a rack. Electric powered ovens are substantially far better at baking simply because their heat is even and consistent. They aren’t consequently Great at roasting or broiling and can deliver meat that is a very little on the dry facet if you cook it at far too large a temperature. Of system the optimum decision is to add either in your kitchen area, a fuel stove for roasting leg of lamb and an electrical stove for baking pastries. Generally the final decision of which fashion of oven to get is rather intended dependent on what fashion of stove you like. If you are shopping for a amount that contains the stove, you consist of to choose the burner into account each time analyzing what to buy. Whilst it will come to stoves, gasoline amounts offer you a heat that is a great deal much easier to regulate. As soon as you flip the burner down, the flame receded triggering the warm in the pan to automatically eliminate. Each time you transform down the burner on an electrical stove, the temperature of the burner consists of to shed normally prior to the temperature in the pan can transfer down. It is unbelievably simple to in excess of cook foods on an electric powered stove, and usually takes a little bit of turning into made use of to just before you can year aspects to perfection. The moment it arrives to price savings, electrical ovens have a tendency to be a minor much more high-priced to work than gasoline ovens. It rates extra for every instant to pay back for the electric power to function and electrical oven than it does for the gasoline to operate a gasoline oven. It even price ranges even further to work a microwave than it does to function a fuel oven. Though the rate of working an electric powered oven is added, if you had been to comparison retailer for a gasoline oven and an electric powered oven that ended up of identical capability, the gasoline oven would most likely price you additional. As considerably as stability is nervous, possibly oven should really be harmless, even though with fuel ovens there is constantly a possibility of a leak When this is potential, it is really not likely. Whenever it arrives straight down to it, there exceptionally isn’t an alternative for the surprise which oven is much better, gasoline or electric powered. The fact is that the resolution to which oven you must particular is a remarkably client one that contains to just take into account your cooking design and style, value assortment, and of system the optimum necessary component, what design of hookup your kitchen area contains.","directions":"","url":"https://recipe.bluelayer.org/recipe/1506/it-s-simply-just-an-oven"},{"id":"1495","title":"Slender Cranberry Swirl Cheesecake Squares","ingredients":"Ingredients For the Cranberry Sauce:
3/4 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1/2 teaspoon fresh new orange zest For the Crust:
3 oz gingersnap crumbs (in opposition to
12 gingersnap cookie, I made use of Nabisco brand name)
1 oz pecans, beaten
1
1/2 tablespoons light butter, melted For the Cheesecake:
8 oz
1/3
a lot less bodyweight product cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
6 oz nonfat Greek yogurt (Chobani)
2 egg whites
2 tablespoons new lemon juice
1 tablespoon flour","directions":"Preheat the oven to 350 levels F and level a rack in the center of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all facets. Commence through setting up the cranberry sauce. mix the cranberries, sugar, water, and orange zest in a small saucepan. Cook with each other until the cranberries commence to burst and the mixture turns syrupy, around 6-7 minutes. Remove to the warm, allow for to interesting as you plan the remaining ingredients. Mix the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir collectively to moisten the crumbs, then pour into the penned baking pan. Spread in an even layer, working with the backside of a ingesting glass to assistance be certain that the crust is even. In a medium bowl, overcome the product cheese, sugar, and vanilla extract with an electric powered mixer until soft. add in the Greek yogurt, egg whites, lemon juice, and flour, blending until just mixed. Pour the cheesecake mixture into the pan, in excess of the crust, and soft with a spatula. Add the cooled cranberry blend to a foodstuff processor, and puree till comfortable. If the mix is as well thick, add 1/2 tablespoon water. Seek the services of a spoon to get rid of the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife. Bake the cheesecake in the preheated oven for 25 minutes. Allow for the cheesecake to neat to room temperature, and desired destination in the refrigerator for number of several hours to consider perfectly chilled. As soon as chilled, reduce into squares and serve.","url":"https://recipe.bluelayer.org/recipe/1495/slender-cranberry-swirl-cheesecake-squares"},{"id":"1472","title":"Baked Zucchini Sticks","ingredients":"Cooking spray 4 medium (7 oz every) zucchinis, finishes trimmed 3 hefty egg whites, crushed 1/4 tsp kosher salt Rinse black pepper, to taste 1 cup professional complete wheat bread crumbs 2 tbsp grated Pecorino Romano cheese 1/4 tsp garlic powder 1/2 cups effortless marinara sauce for dipping (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/1472/baked-zucchini-sticks"},{"id":"1471","title":"Baked Turkey Croquettes","ingredients":"12 oz cooked turkey breast, chopped fantastic (a foodstuff processor or chopper is excellent for this) 3 potatoes, peeled, cooked and mashed 3/4 cup pounds totally free chicken broth 2 tsp olive oil 3 cloves garlic 1 medium onion, chopped 1/2 cup parsley, chopped Salt and fresh pepper 1/2 cup professional full wheat bread crumbs 1 egg, whisked Olive oil spray (over 1 tbsp)","directions":"","url":"https://recipe.bluelayer.org/recipe/1471/baked-turkey-croquettes"},{"id":"1405","title":"Shrimp Parmigiana Hero, Lightened Up","ingredients":"For the shrimp: 16 oz jumbo shrimp, peeled and deveined (bodyweight as soon as peeling 12.5 oz) Salt and pepper to taste 1/4 cup egg alternate (egg beaters) 6 tbsp complete wheat Italian expert breadcrumbs 2 tbsp panko 2 tbsp grated parmesan cheese Cooking spray (I utilised Intelligent Balance) For the sandwich: 1 cup (4 oz) shredded chapter skim mozzarella cheese Preheat oven to 425° or fixed your broiler to small. Best each sandwich with 2 tbsp of sauce and shredded mozzarella cheese. Destination sandwiches on a cookie sheet and heat in the oven or broiler until the cheese melts; 2 – 3 minutes, very careful not to burn off if taking the broiler.","directions":"","url":"https://recipe.bluelayer.org/recipe/1405/shrimp-parmigiana-hero-lightened-up"},{"id":"1388","title":"Nutritious Cookies","ingredients":"2 medium ripe bananas, mashed 1 cup of raw easy oats* 1/4 cup beaten walnuts","directions":"Preheat oven to 350°F. Spray a non-adhere cookie sheet with cooking spray or employ the service of a Silpat. Add the mashed bananas and oats in a bowl. Fold in the walnuts and desired destination a tablespoon of every on the cookie sheet. Bake 15 minutes. Makes 16 cookies. *Seek the services of gluten free of charge oats this kind of as Bob’s Purple Mill easy oats to create them gluten free of charge.","url":"https://recipe.bluelayer.org/recipe/1388/nutritious-cookies"},{"id":"1330","title":"Persian Turkey Kofta Kebabs","ingredients":"20 oz
93% lean ground turkey
1 lower onion, minced
2 cloves garlic. minced
1/4 cup fresh parsley, chopped
2 tbsp bread crumbs
1/4 tsp
allspice
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp chili powder Salt
and fresh pepper (to taste)","directions":"In a huge bowl blend the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until lightly put together. Divide into a heaping 1/4 cup quantities consequently you get hold of 12; roll into log formed ovals. Destination on a cookie sheet and refrigerate at bare minimum 30 minutes. If having wood skewers, soak inside water at bare minimum 30 minutes right before grilling. Each time prepared to take in, preheat grill to higher warm. Closely add the skewer throughout the fashioned meat. Grill for 10 to 15 minutes on oblique heat turning from time to time, until meat is no for a longer time crimson.","url":"https://recipe.bluelayer.org/recipe/1330/persian-turkey-kofta-kebabs"},{"id":"1315","title":"Chocolate Drizzled Coconut Macaroons","ingredients":"3/4 cup (5 large) egg whites
1/2 cup +
2 tbsp uncooked sugar Pinch of salt
10 oz sweetened coconut flakes (Baker’s)
1/2 tsp
almond extract
1/4 tsp vanilla extract
1 oz melted semi-adorable chocolate for drizzling (I melted
2 oz, yet just
applied
1 oz)","directions":"In a hefty saucepan mix egg whites, sugar, salt and coconut flakes and cook previously mentioned medium-small warm, stirring generally until all the ingredients add with each other, over 12-15 minutes. The mix should really be sticky and wet, not dry. Remove versus heat and stir in the almond and vanilla extracts. Mounted apart on a dish and enable it great in the fridge relating to 30 minutes. Preheat the oven to 300°. Taking a tablespoon, scoop tightly packed tablespoonfuls on to a baking sheet included with a silpat or parchment paper. Bake 27-30 minutes or until golden. Allow them amazing then soften the chocolate in the microwave and drizzle on top of the cookies utilizing a spatula or a spoon. Makes 38 cookies.","url":"https://recipe.bluelayer.org/recipe/1315/chocolate-drizzled-coconut-macaroons"},{"id":"1310","title":"Brownie Batter Pancakes","ingredients":"1/4 cup Bob’s spelt flour (or
all-motive or for gluten free of charge employ Bob’s gluten-no cost
ap flour)
1/4 tsp baking powder
1 tbsp Hershey’s Exclusive Dim unsweetened cocoa powder (or dutch cocoa)
1
1/2 packets nunaturals stevia or
1 tbsp +
1 tsp sugar (you can Use significantly less if you’re building to top with syrup
and don’t need the
authentic pancakes to taste lovable) Pinch of salt (optional)
1
1/2 tbsp unsweetened
applesauce
1 tsp purely natural vanilla extract
5
1/2 tbsp nondairy milk of your final decision","directions":"Mixture dry ingredients amazingly very well, then add soaked. Deliver pancakes! There are basically 130 energy in this full recipe. If you require a even further higher breakfast, appear to be free of charge to create a much larger serving and/or move nuts with the toppings!! And if you’re viewpoint Quite nuts: Cookie dough brownie batter pancakes… who understood this kind of decadence may well be healthful?! Existence is much better with chocolate.","url":"https://recipe.bluelayer.org/recipe/1310/brownie-batter-pancakes"},{"id":"1308","title":"Banana Apricot Turnovers","ingredients":"1 pkg. Pepperidge Farm Puff Pastry Sheets (2 sheets) 1 hefty banana reduce into 9 parts 9 tbsp apricot preserves Pam buttered taste cooking spray Preheat oven to 350°. Lower every pastry sheet into 9 equivalent squares. (18 in general) Issue 1 tablespoon of apricot preserves in the centre every of the 9 squares. Area one minimize of banana on best of the preserves. Vacation put a different pastry sq. on final and seal edges with a fork. Spray cookie sheet with baking spray. Go the pastries on to the cookie sheet with a spatula. Bake at 350° right up until golden brown, practically 35 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1308/banana-apricot-turnovers"},{"id":"1244","title":"Lighter Eggplant Parmesan","ingredients":"1 heavy eggplant (2 pounds) 1 tbsp olive oil 12 oz fat absolutely free ricotta 1/4 cup + 2 tbsp Pecorino Romano 1/4 cup fresh new parsley, chopped 1 medium egg 2 cups diminished excess weight mozzarella (I utilized Sargento) Salt Begin by way of developing the sauce if you don’t comprise any by now designed. Despite the fact that the sauce simmers, minimize the eggplant into 1/4 inch thick slices. Frivolously salt the slices and put in a colander to launch additional dampness for about 1/2 hour. Lay on paper towels to soak up any far more dampness. Preheat oven to 450°. Brush eggplant flippantly with olive oil on equally facets and stage on cookie sheets. Bake for 20-25 minutes, turning 50% course all through until eggplant is golden brown. In a medium bowl blend ricotta, egg, parsley and 1/4 cup of grated cheese. In a 9×12 baking dish, put a tiny sauce on the backside of the dish and put a layer of eggplant to deal with the backside of the dish. top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. add yet another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until nearly anything is utilised up. Final with sauce and the mozzarella cheese and the being grated cheese. Address with foil and bake until cheese is melted and anything at all is effervescent, about 30 minutes at 400°. Remove foil and bake an even further 8-10 minutes. Consider it out of the oven and allow for it sit regarding 10 minutes in advance of chopping. Love!","directions":"","url":"https://recipe.bluelayer.org/recipe/1244/lighter-eggplant-parmesan"},{"id":"1195","title":"Slender Chocolate Chip Fro-Yo Sandwiches","ingredients":"1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg white
2 tbsp
apple sauce
1 tsp vanilla extract
1/2 cup full wheat pastry flour
1/2 cup
all motive flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips
1
1/2 cups organic
and natural fat-absolutely free vanilla frozen yogurt (I made use of Stonyfield’s)
1/2 cup sprinkles","directions":"In a large bowl, add the flour, baking soda and salt and stir to combine. in an additional bowl, whisk the sugars, egg white, applesauce and vanilla collectively until mild and fluffy. Whisk the dry ingredients into the soaked ingredients within 2 additions until the batter is amazingly nicely put together. If the batter appears to be additional “crumbly” than tender, add just a get rid of of water at a season (Simply just if essential) till it smooths out. Fold within chocolate chips…. Shed through position spoonfuls about 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes just before eliminating the cookies against the pans to neat on twine racks. After totally cooled, issue 1 1/2 tablespoons frozen yogurt (I made use of a cookie scoop) within among 2 cookies and sandwich alongside one another. Roll the edges within coloured sprinkles, House on a platter and return to the freezer until organized to consume.","url":"https://recipe.bluelayer.org/recipe/1195/slender-chocolate-chip-fro-yo-sandwiches"},{"id":"1188","title":"Smores Pops","ingredients":"1 oz baker’s semi
adorable chocolate
3 total chocolate graham crackers (Honey Maid) Sprinkles Popsicles sticks Small baggies
and ties","directions":"Comprise almost everything you want geared up and local since after the chocolate melts, you will need to have to operate simple. I propose executing a several batches at a season. Crack graham crackers inside 50 percent on the dotted traces to deliver 6 squares. In a little bowl, soften the chocolate in the microwave 30 seconds, stir and soften a handful of seconds added until chocolate is very hot and melted, do not in excess of warm. Having a spatula, coat one aspect of the cookie with melted chocolate and vacation put on wax paper. Dip the adhere into the melted chocolate and put in the middle of cookie. Put a further cookie less than the other conclude of the adhere as a result it remains upright the moment it dries. Add sprinkles then push the marshmallows on to the melted chocolate and stage on a tray. Refrigerate 10 – 15 minutes as a result that the chocolate hardens. Remove and address in plastic wrap if you don’t program on ingesting them right away. Appreciate!!","url":"https://recipe.bluelayer.org/recipe/1188/smores-pops"},{"id":"1149","title":"Delightfully Baked Apples","ingredients":"2 large
apples, minimize in fifty percent
2 tbsp butter, melted
2 tbsp brown sugar
2 tbsp flour
4 tbsp uncomplicated oats Pinch of cinnamon","directions":"Preheat oven to 350º. Slash apples inside 50 percent and remove main and seeds with a low pairing knife or spoon. In a tiny bowl blend butter, brown sugar, flour, oats and cinnamon. Spoon on ultimate of the apple halves and sprinkle with cinnamon. Issue on a cookie sheet and bake in the oven for 30 minutes. serve hot with pounds totally free whipped cream or reduced weight ice cream.","url":"https://recipe.bluelayer.org/recipe/1149/delightfully-baked-apples"},{"id":"1141","title":"Cauliflower Tots","ingredients":"2 cups cooked cauliflower florets, finely chopped *watch observe
1 large egg
1 higher egg white
1/2 cup onion, minced
3 tbsp minced fresh parsley
1/2 cup diminished weight sharp cheddar cheese, grated
1/2 cup skilled breadcrumbs Salt
and pepper to taste Cooking spray","directions":"*to cook the cauliflower florets, steam a very little over 2 cups uncooked cauliflower florets in a small water protected for for 4 to 5 minutes or until smooth however not mushy, then drain very well and dry on paper towel, then utilizing a knife finely chop and established 2 cups apart. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, mix all of the ingredients and year with salt and pepper to taste. Spoon 1 tablespoon of mixture in your palms and roll into minor ovals. Point on the cookie sheet and bake for 16-18 minutes, turning midway for the duration of cooking till golden. Tends to make in excess of 32 – 34 tots","url":"https://recipe.bluelayer.org/recipe/1141/cauliflower-tots"},{"id":"1139","title":"Broccoli and Cheese Crammed Fowl","ingredients":"3 (24 oz sum) large chicken breast halves
1 large egg
2 tsp water
3/4 cup complete wheat experienced breadcrumbs
2 cups broccoli floret, cooked, chopped little
5 slices diminished bodyweight Swiss cheese (I made use of Lacy Swiss) Salt Spray oil Toothpicks","directions":"Preheat oven to 350°. in a lower bowl, blend egg, water and a tiny salt. Overcome with a fork to deliver an egg clean. Mounted apart. Fill a instant bowl with breadcrumbs. Lower chicken breast halves into skinny cutlets. I customarily obtain 3 slender cutlets out of one breast 50 percent. Pound them to deliver them thinner if you drive. This aids as soon as you wrap the cutlets. Reduce each individual cut of cheese in fifty percent. House a 1/2 cut cheese in the middle of the chicken and top with a very little broccoli. Wrap chicken in close proximity to to carefully deal with cheese, employing toothpicks to harmless. Period with a small salt. Dip chicken into egg clean, then breadcrumbs. Spray cookie sheet with oil and point chicken on cookie sheet. Evenly spray chicken with oil and bake in excess of 25 minutes, till cooked.","url":"https://recipe.bluelayer.org/recipe/1139/broccoli-and-cheese-crammed-fowl"},{"id":"1124","title":"Black and White Chocolate Chip Clouds and Lovable Information","ingredients":"3 large egg whites (room temperature) 1/8 tsp product of tartar 1/2 cup sugar 1 tsp vanilla extract 1/2 cup white chocolate chips 1/2 cup dim chocolate chips Heat oven to 300°F. add cookie sheet with nonstick silicone pad or parchment paper. Making use of a mixer, fight the egg whites and product of tartar with each other in huge bowl at superior tempo until tender peaks kind. Slowly and gradually add sugar a very little at a year, then vanilla, overcoming properly just after each addition till you obtain rigid peaks, the sugar is dissolved and the mix is shiny. Fold inside chocolate chips. Get rid of mixture through tablespoons on to cookie sheet. Bake 35 to 45 minutes or only until dry. Amazing a bit; remove against cookie sheet. Interesting carefully on twine rack. Retail outlet included, at area temperature. Generates about 30 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/1124/black-and-white-chocolate-chip-clouds-and-lovable-information"},{"id":"1123","title":"Excellent Minimal-excess weight Chocolate Chip Cookies At any time","ingredients":"Excellent small-excess weight Chocolate Chip Cookies
At
any time
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp
apple sauce
1 tsp vanilla extract
1/2 cup complete wheat pastry flour
1/2 cup
all reason flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips","directions":"In a higher bowl, add the flour, baking soda and salt and stir to mix. in one more bowl, whisk the sugars, butter, egg white, applesauce and vanilla jointly until light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions right up until the batter is Pretty properly combined. If the batter seems further more “crumbly” than delicate, add exactly a eliminate of water at a year (Basically if needed) till it smooths out. Fold in chocolate chips. Shed by issue spoonfuls relating to 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes prior to eliminating the cookies to the pans to awesome on twine racks. Will make 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1123/excellent-minimal-excess-weight-chocolate-chip-cookies-at-any-time"},{"id":"1058","title":"Pumpkin Spiced Chocolate Chip Cookies","ingredients":"1/2 cup complete wheat pastry flour
1/2 cup
all reason flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips","directions":"In a superior bowl, mix the flours, baking soda, salt and pumpkin spice; stir to mixture. in a different bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla jointly until light and fluffy. Whisk the dry ingredients into the soaked ingredients in 2 additions until the batter is incredibly effectively mixed. If the batter appears to be like even more “crumbly” than comfortable, add simply a get rid of of water at a year (Basically if necessary) until it smooths out. Get rid of via place spoonfuls above 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove to the oven, and permit them stand 5 minutes in advance of doing away with the cookies to the pans to awesome on twine racks. Generates 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1058/pumpkin-spiced-chocolate-chip-cookies"},{"id":"1057","title":"Irish Soda Bread","ingredients":"1 1/2 cups all explanation flour 1 1/2 cups full wheat flour 1 1/2 tsp baking soda 1 tsp salt 4 tbsp sugar 1 1/2 cups 1% buttermilk 3 oz (2/3 cup) raisins Preheat oven to 375°. Mixture all dry ingredients (to start with 5) in a higher bowl with a whisk. Gradually add buttermilk stirring with a picket spoon till a smooth dough is shaped. add raisins, knead the dough evenly on a sheet of wax paper or a floured look for above 1 second. Kind into a spherical, a little flattened condition. Issue on a cookie sheet with a silicone baking mat or parchment paper. Employing a sharp knife, deliver an X at the top about 1/2 inch deep. Bake more than 40 minutes, until golden. To check if it’s finished, add a toothpick into the bread, if it will come out fresh it is carried out. Enable it awesome on a bakers rack for around 5-10 minutes just before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1057/irish-soda-bread"},{"id":"1040","title":"Fruit Pizza","ingredients":"2 cups
all rationale unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened
apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate For the Frosting:
8 oz
1/3 considerably less weight product cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla To Get:
1 heavy mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries","directions":"In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mixture. In an additional bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla till gentle and fluffy. Fold the dry ingredients into the moist ingredients with a spatula in 2 additions until the batter is Really effectively merged. If the batter appears to be even further “crumbly” than soft, add simply just a lose of water at a season (Simply just if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to gentle frivolously. Bake 14 to 16 minutes, till the edges are golden and a toothpick inserted arrives out fresh. Don’t above-bake or your bars will be dry. Permit it great extensively on twine rack. In the meantime, plan the frosting; in a heavy bowl, employ the service of an electric powered mixer to fight the product cheese, powdered sugar and vanilla until perfectly-mixed. Slash the bars into 15 large squares (5 cuts by way of 3 cuts with the knife). Then lower each sq. inside 50% diagonally to produce triangles. Spread the frosting in a slender, even layer over the seem of the cookie, leaving a lower margin near the edges. Layer the fresh fruit over the frosting. Keep in the fridge until organized to serve.","url":"https://recipe.bluelayer.org/recipe/1040/fruit-pizza"},{"id":"1036","title":"Donut-Formed Apple Treats","ingredients":"3 to 4 tart green apples 1/4 cup melted milk chocolate* 1/4 cup melted peanut butter or 1/4 cup melted white chocolate* Optional toppings: sprinkles, mini chocolate chips, toasted coconut, craisins, outrageous, granola","directions":"","url":"https://recipe.bluelayer.org/recipe/1036/donut-formed-apple-treats"},{"id":"979","title":"Thin Complete Wheat Snickerdoodles","ingredients":"1
3/4 cups King
Arthur white full wheat flour
1/2 tsp baking soda
1/2 tsp product of tartar
1 cup sugar
1/4 cup butter, softened
1 tbsp
agave
1 tsp vanilla
1 large egg
3 tbsp sugar*
1 tbsp ground cinnamon* Cooking spray","directions":"Preheat oven to 375°F. Line 2 baking sheets with Silpat mats and spray with cooking spray. Add flour, baking soda, and product of tartar in a medium bowl, stirring with a whisk. Mix 1 cup of sugar and butter in a large bowl; fight with a mixer at medium tempo until properly put together. add the agave, vanilla and egg; battle very well. Little by little add the flour blend to the sugar mix, conquering simply right up until merged. Address and chill for 10 minutes. In a medium bowl, mix 3 tbsp sugar with cinnamon, stirring with a whisk to mix. With soaked palms, form dough into 42 (1-inch) balls. Roll balls in sugar/cinnamon mixture. Point balls 2 inches aside on to baking sheets (I a little flattened them). Bake 375°F for 5-7 minutes (cookies will be a little bit smooth). Amazing on baking sheets for 2 minutes. Remove in opposition to pans; neat extensively on twine racks. Love! I discarded 2 tbsp of the sugar cinnamon blend consequently I deducted 1 tbsp sugar versus n.i. to enjoy it harmless.","url":"https://recipe.bluelayer.org/recipe/979/thin-complete-wheat-snickerdoodles"},{"id":"977","title":"Broccoli and Cheese Tots","ingredients":"•
12 oz broccoli florets •
1 hefty egg •
1 high egg white •
1/2 cup finely chopped scallion •
2/3 cup low pounds sharp cheddar cheese, grated •
1/2 cup experienced breadcrumbs • salt
and pepper to taste • cooking spray","directions":"To cook the broccoli florets, blanch in a pot of boiling water for 1 instant, then rinse underneath chilly water and drain very well; dry on paper towel. Applying a knife finely chop and fastened 2 cups apart. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, mix all of the ingredients and time with salt and pepper to taste. Spoon heaping tablespoons of mix in your arms and roll into low ovals. Level on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking till golden. Tends to make regarding 28 tots.","url":"https://recipe.bluelayer.org/recipe/977/broccoli-and-cheese-tots"},{"id":"938","title":"Frozen Banana Popsicles","ingredients":"1 medium ripe banana
8 oz semi-sweet chocolate
1 tsp canola oil Coloured sprinkles (optional) You will want:
4 popsicle sticks","directions":"Reduce the banana in fifty percent lengthwise, then in 50% to deliver 4 quarters. add popsicle sticks into bananas and freeze on a wax paper included cookie sheet. While the bananas are frozen, fill a espresso mug with chocolate. Soften chocolate in the microwave 30 seconds at a season, stirring until the chocolate is melted and comfortable. Dip the bananas one at a period into the chocolate, scraping off the further chocolate against the again of the banana, and Area it on a cookie sheet covered with wax paper. Abruptly add the sprinkles or toppings on the rounded facet prior to the chocolate hardens (you add to function abruptly in this article). Vacation put on wax paper and return to the freezer till frozen and prepared to take in. Consume frozen and appreciate!! Observe: Introducing a very little oil to the chocolate assists skinny the chocolate and hence you will use a lot less on each popsicle. You will will need ample chocolate to dip the bananas, nonetheless you will be still left with far more chocolate in the conclude (chocolate protected strawberries all people?) *Primarily based on 0.5 oz of chocolate for each banana. If you seek the services of a superior banana, you will use further more chocolate and will need to have to improve.","url":"https://recipe.bluelayer.org/recipe/938/frozen-banana-popsicles"},{"id":"886","title":"With regards to Gourmand Espresso","ingredients":"About Gourmand Espresso Connoisseur Espresso - Not Just Connoisseur Food items Gourmand Espresso, what is not to delight in? For all those who are hooked on espresso, Connoisseur espresso is what will become the working day off to a Great begin, and it selections us up in the center of the working day. Espresso contains been about for countless numbers of decades. Gourmand espresso Sad to say, consists of been over for significantly less than one hundred yrs, and it includes immediate turn out to be the beloved of thousands and thousands of espresso connoisseurs through the global. There are 1000's of alternative layouts of connoisseur espresso. This kind of add Colombian connoisseur espresso which incorporates a ambitious, potent taste, with a abundant aroma sure to meet each espresso husband or wife. There are in addition flavored connoisseur coffees, which add French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut. There are consequently innumerable solutions, that the Connoisseur Espresso fan will contain a extremely hard season picking out, The Gourmand Espresso partner can love specialty espresso these as Pumpkin Spice, a abundant savory espresso that is which includes a slash of pumpkin pie. This kind of patterns of gourmand coffees are not accessible 12 months spherical. There are Gourmand espresso retailer within each town and metropolis in the United Says, and in excess of the world wide. The utmost prominent of all the connoisseur espresso merchants are Dunkin Doughnuts, Starbucks, and Honey Dew Doughnuts. Each of Those people Connoisseur Espresso merchants specials the conventional cup of espresso, and the flavored coffees nevertheless every discounts a choice twist of their coffees. What over the Connoisseur espresso outlets that no person even realizes is a espresso retail store? The espresso stations that are in grocery retailers or in section retailers? All those store promote amazing gourmand espresso, nevertheless typically they are final by. After you do a Google search for connoisseur espresso, you will obtain that there are a amount of Web web-sites that are devoted to connoisseur espresso. The Web websites offer you bargains and discounted exactly for hoping their espresso. People deals consist of a unique fashion of espresso producer intended primarily for one brand name of gourmand espresso. Even though at the rear of throughout little metropolis The us, and a roadside espresso retail store pops up on the horizon, one can think about how the greater chains bought started out. The much larger connoisseur espresso suppliers consist of groups of espresso roasters who are committed to producing clean and mouth watering flavors of espresso. The Gourmand Espresso customer will absolutely seem ahead to all of the fresh flavors that are made. The genuine Gourmand Espresso shopper will push out of their direction to test a perfect cup of gourmand espresso that they read point out of possibly within communication or for the duration of a group. Actually at any occasion, putting on or in another way, higher education of experienced, there are connoisseur espresso outlets all over the place. The Connoisseur Espresso buyer will surely overall look in advance to all of the fresh flavors that are developed. Any time you are creating gourmand espresso at residence, you will want full espresso beans, (grinding the beans particularly ahead of brewing insures the freshest espresso) fresh new spring water, light cream and sugar. This kind of are the mystery ingredients for the freshest, ideal tasting cup of espresso you will at any time flavor.","directions":"","url":"https://recipe.bluelayer.org/recipe/886/with-regards-to-gourmand-espresso"},{"id":"873","title":"Straightforward Rosemary Garlic Parmesan Biscuits","ingredients":"2 tbsp salted butter, melted
1 tbsp much more virgin olive oil
2 cloves garlic, minced
1
1/2 tbsp fresh chopped rosemary
3 oz shredded parmesan cheese
2/3 cup weight
absolutely free milk","directions":"Preheat oven to 400°. Line a cookie sheet with parchment paper. Soften butter in a minor pan, add oil and fifty percent the garlic; sauté on reduced heat around 1 second. Remove to heat and add chopped rosemary. In a superior bowl, mix biscuit mixture, parmesan cheese, and remaining garlic. Stir in milk and mixture (do not over mixture). Shed batter by means of heaping tablespoonfuls (over 1.5 oz every) on to penned cookie sheet. Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 extra minutes, or till frivolously browned on the backside. Tends to make 14 biscuits.","url":"https://recipe.bluelayer.org/recipe/873/straightforward-rosemary-garlic-parmesan-biscuits"},{"id":"858","title":"Chewy Chocolate Chip Oatmeal Breakfast Cookie","ingredients":"•
2 medium ripe bananas, mashed •
1 cup of raw uncomplicated oats* •
1/4 cup chocolate chips","directions":"Preheat oven to 350°F. Spray a non-adhere cookie sheet with cooking spray or employ the service of a Silpat. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips and position a tablespoon of each on the cookie sheet. Bake 15 minutes. Will make 16 cookies. *Use gluten free of charge oats these as Bob’s Crimson Mill effortless oats to deliver them gluten free of charge.","url":"https://recipe.bluelayer.org/recipe/858/chewy-chocolate-chip-oatmeal-breakfast-cookie"},{"id":"854","title":"Gluten-No cost Smores Tartlets","ingredients":"For the graham cracker crust:
4 oz gluten cost-free or small excess weight Graham crackers
2 tbsp darkish brown sugar
3 tbsp whipped unsalted butter For the chocolate filling:
8 oz
60% chocolate, chopped
3/4 cup canned weight cost-free evaporated milk
2 large eggs For the marshmallow meringue:
1/4 cup sugar
2 tbsp water
1/4 cup egg whites (to
2 heavy eggs)
1/8 tsp product of tarter
1/2 tsp vanilla extract","directions":"Preheat oven to 350F. Line a mini muffin pan with 24 liners and established apart. Crush the cookies (employing blender or rolling pin) and put the crumbs in a bowl; stir in butter and brown sugar, I applied my arms to add nicely right up until it resembles coarse crumbs. Divide around 1 tbsp of crumbs into muffin liners and drive down. Bake for around 10 min then decreased oven temp to 325°F. Destination the chopped chocolate in a large bowl. in a sauce pan warm the milk for the chocolate filling until its only relating to to boil, remove against warm right before it boils. Pour the milk over the chocolate and enable stand for a instant to permit the chocolate soften, then whisk to mix perfectly. In a independent bowl, combat the eggs perfectly. Bit by bit add a lower total of The chocolate mix to the eggs (relating to ¼ cup at a season) in 3 Additions, you need to deliver absolutely sure you don’t scramble the eggs as a result whisk Vigorously the moment every addition right up until all of the eggs and chocolate are Blended collectively. Fill the muffin liners practically to the top. Bake for 10-12 minutes till it sets. Enable interesting and get started your meringue. Stir with each other the sugar and water in a tiny sauce pan and heat on large heat until boiling and and it begins to change a great amber coloration, 5 min, close the fire and swirl in the pan for yet another second In the meantime, even though you are caramelizing the sugar utilizing a hand mixer with a whip attachment, whip the egg whites and product of tarter on medium superior until smooth peaks sort, flip to medium small and exceptionally bit by bit pour in the warm sugar syrup change to higher and whip right up until extremely thick and shiny, about 2 to 3 minutes. Mixture in vanilla. Move to a piping bag and dollop the merengue on ultimate of each and every tartlet. use a torch or broil in the oven for 2 minutes right up until it golden, mindful not to burn off. Consume inside 4 several hours.","url":"https://recipe.bluelayer.org/recipe/854/gluten-no-cost-smores-tartlets"},{"id":"786","title":"PB J Wholesome Oatmeal Cookies","ingredients":"2 medium ripe bananas, mashed
1 cup of raw easy oats*
2 tbsp bite peanut butter (I including the texture)
4 teaspoons lessened sugar jelly","directions":"Preheat oven to 350°F. Spray a non-adhere cookie sheet with cooking spray or seek the services of a Silpat. Blend the mashed bananas and peanut butter in a medium bowl. add the oats and add right up until very carefully mixed. Level batter by tablespoons (very little further more than position) on the cookie sheet, developing an indent with the again of the measuring spoon. Repeat until you consist of 16 cookies. Bake 15 minutes or till golden. Remove in opposition to oven and best each and every with 1/4 teaspoon jelly. *use gluten-free oats these types of as Bob’s Purple Mill simple oats to create them gluten-free.","url":"https://recipe.bluelayer.org/recipe/786/pb-j-wholesome-oatmeal-cookies"},{"id":"782","title":"Chewy Lower Excess weight Banana Nut Oatmeal Cookies","ingredients":"1 cup
all rationale flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 huge egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups simple oats
3/4 cup chopped walnuts","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or employ the service of a silpat. In a medium bowl, whisk jointly flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, product jointly the butter and the sugars on medium rate. Add the egg, adopted via the mashed banana and vanilla extract. Operating by means of hand, stir in the flour mix and the oats until precisely put together and no streaks of flour continue to be; stir in the chopped walnuts. Eliminate heaping tablespoonfuls of the dough on to penned baking sheets. Bake for above 10-12 minutes, or until cookies come to be mild brown at the edges. Allow for interesting on baking sheet for 3 or 4 minutes, then shift to a cord rack to neat comprehensively. Retailer in an airtight container as a result you don’t consume them all in one sitting down! Would make in excess of 30 cookies.","url":"https://recipe.bluelayer.org/recipe/782/chewy-lower-excess-weight-banana-nut-oatmeal-cookies"},{"id":"775","title":"Selfmade Vanilla Bean Agave Marshmallows","ingredients":"3 packets unflavored gelatin
1 cup Chilly water
1
1/2 cups granulated sugar
1 cup mild
agave syrup
1/4 tsp kosher salt
1 tbsp vanilla extract
1 vanilla bean, seeds scraped
2 tbsp confectioners’ sugar, for dusting","directions":"Mix the gelatin and 1/2 cup of chilly water in a very little bowl; permit it sit though you create the syrup. In the meantime, mix the sugar, agave, salt, and 1/2 cup water in a medium sized saucepan and cook around medium heat until the sugar dissolves. Strengthen the warm to higher and, taking warning not to boil about, cook until the syrup reaches 240 ranges on a sweet thermometer (very careful it doesn’t boil around, this will be very hot). Remove in opposition to the warm. Add the gelatin blend and scraped vanilla bean into the bowl of your stand mixer. With the mixer on reduced pace, slowly but surely pour the incredibly hot sugar syrup into the dissolved gelatin. Be sure to be thorough not to burn up by yourself with the Scorching syrup, do not allow for the little ones do this, you can order 3rd stage burns if the very hot syrup touches your pores and skin. Established the mixer to higher pace and whip until the mixture expands and is Really thick, relating to 17 minutes. This can be messy consequently if you comprise the protecting lid attachment that arrived with your Kitchenaid, you may need to employ that. add the vanilla extract in opposition to the close of the blending. With a sieve, generously grime the backside of a 12 x 17 jelly roll pan or large glass baking dish with confectioners’ sugar. This is in all probability the top sizeable phase, skipping this phase, the marshmallows will adhere to the pan and under no circumstances occur off. Pour the marshmallow blend into the pan, soft and filth with excess confectioners’ sugar. Allow for the marshmallows sit discovered right away until they dry out. Employ the service of a cookie cutter to deliver Incredibly marshmallow designs or transform the marshmallows on to a board sprinkled with confectioners’ sugar and lower them into squares. Grime with further more confectioners’ sugar to avert sticking. *Dependent on the dimensions of your cutouts, the dietary information will variation. I intended Individuals 2 times, 1st in a hefty glass casserole nonetheless they have been as well thick. The jellyroll pan was perfect and gave me perfect sized marshmallows for the cookie cutter. Centered on that, I obtained 88 sq. marshmallows.","url":"https://recipe.bluelayer.org/recipe/775/selfmade-vanilla-bean-agave-marshmallows"},{"id":"761","title":"Pumpkin Spice Quinoa Breakfast Cookies","ingredients":"1
1/2 cup water
3/4 cup uncooked quinoa
1 cup (150 grams)
all-cause flour
1/2 cup coconut sugar (or you can sub granulated)
1/4 cup (30 grams) ground flax seed
1/8 teaspoon sea salt
1/2 cup (130 grams) pureed pumpkin
2 tablespoons oil
1 teaspoon
all-natural vanilla extract
1 egg white (2 tablespoons +
1 teaspoon)
2 tablespoons maple syrup (Optional)
1/2 cup fat-free of charge whipped topping","directions":"Add quinoa to a fine mesh stainer and rinse properly right before applying in this recipe. Add water and quinoa to a saucepan. add and bring to a boil. Eradicate warm to small, and simmer for 15 minutes. As soon as in depth, remove against the stove, remove lid and make it possible for to interesting for a few of minutes. In the meantime, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Fixed apart. Add flour, sugar, ground flax, pumpkin spice mix and salt to a huge bowl. Then, evaluate 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are coated in the mixture. Mounted apart. Add pumpkin, oil, vanilla, egg white and maple syrup to a very little bowl and stir very well. Pour the moist mix within with the dry blend and stir to mix. One tablespoon at a year, scoop mix on to written baking sheet, leaving a small put about every cookie. They will not spread out, as a result you can retain the cookies end. Frivolously sort every cookie, as you’d which includes them to occur out. I flattened them a little bit involving my arms. Bake in the preheated oven for 25-30 minutes, until cooked all through and golden. Remove against the oven, permit interesting on the pan for 10 minutes in advance of relocating to a cooling rack and making it possible for them to interesting for a pair of hrs. For the reason that cooked quinoa was employed in this recipe, the more time you go away it to interesting, the firmer your cookies will grow to be. Depart them be and they will change! After prepared to serve, top each with a teaspoon of whipped cream if preferred. Cookies can be kept in the refrigerator for up to 2 months. Recipe notes: Grape seed oil is effective perfectly for this recipe, still any oil will do the trick! No matter whether you’re seeking to are living a healthful, guilt-free of charge lifestyle, are Fragile to dairy, gluten, soy, or grains, Leanne’s pleasurable and straightforward Recipes are a superior instrument for anyone!","url":"https://recipe.bluelayer.org/recipe/761/pumpkin-spice-quinoa-breakfast-cookies"},{"id":"753","title":"Coconut Shrimp","ingredients":"1 lb (24) high uncooked shrimp, peeled
and deviened (fat
at the time peeled)
1/2 cup +
1 tbsp shredded sweetened coconut
1/2 cup +
1 tbsp panko crumbs
2 tbsp
all cause flour (you will just seek the services of
1 tbsp)
1 huge egg Pinch salt Non-adhere spray (I utilised my misto) For the sweet
and Spicy Dipping Sauce:
1/2 cup
apricot preserves (you can seek the services of sugar no cost if you drive)
1 tbsp rice Wine vinegar
3/4 tsp crushed crimson pepper flakes","directions":"Preheat oven to 425°. Spray a non-adhere baking sheet with cooking spray. Mix coconut flakes, panko crumbs and salt in a bowl. Desired destination the flour on a low dish. Whisk egg in a further bowl. Flippantly period shrimp with salt. Dip the shrimp in the flour, shaking off further, then into the egg, then in the coconut crumb mixture. Lay shrimp on the cookie sheet then spray the ultimate of the shrimp with extra cooking spray; bake in the center rack for regarding 10 minutes. Transform shrimp previously mentioned then cook an additional 6-7 minutes or until cooked while. Remove to oven and serve with dipping sauce. For the sauce, mix all the ingredients and Area in a very little bowl.","url":"https://recipe.bluelayer.org/recipe/753/coconut-shrimp"},{"id":"746","title":"Coconut Macaroons","ingredients":"3/4 cup (5 high) egg whites
2/3 cup granulated sugar
10 oz sweetened coconut flakes (Baker’s)
1/2 tsp
almond extract
1/4 tsp vanilla extract Pinch of salt","directions":"In a large saucepan add egg whites, sugar and coconut flakes and cook more than medium-small heat, stirring usually until all the ingredients blend collectively, relating to 12-15 minutes. The mix ought to be sticky and wet, not dry. Remove in opposition to warm and stir in the almond and vanilla extracts. Mounted apart on a dish and allow for it great in the fridge about 30 minutes. Preheat the oven to 300°. Working with a tablespoon, scoop tightly packed tablespoonfuls on to a baking sheet protected with a silpat or parchment paper. Bake 27-30 minutes or until golden. Generates 38 cookies.","url":"https://recipe.bluelayer.org/recipe/746/coconut-macaroons"},{"id":"715","title":"Do-it-yourself Croutons","ingredients":"Olive oil spray (I utilized my mister)
6 slices
100% complete grain bread (I utilised Pepperidge Farm
15 grain)*
1 tsp garlic powder Sea salt, to taste
3-4 tsp dried Italian seasoning (or dried parsley)
1/4 cup shredded Parmesan cheese New black pepper, to taste","directions":"Preheat previously mentioned to 300°F. Spray a cookie sheet with cooking spray. Remove the crust and reduce the bread into tiny cubes. Blend the garlic powder, salt and Italian seasoning in a medium bowl. Spread the bread cubes on published cookie sheet in a one layer. Spray the top with a lot more oil to coat and final with 50% of the seasoning and 50 percent of the shredded cheese; year with black pepper then bake for 14 minutes or until dry, crispy, and golden brown. Transform the croutons about, spray a small much more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an more 15 minutes till accomplished. Shop croutons within air-restricted container or ziplock bag. Makes 4 cups. Delight in! *This really should be more than 5 1/2 oz the moment the crust is eliminated, just before baking. This was measured as these types of.","url":"https://recipe.bluelayer.org/recipe/715/do-it-yourself-croutons"},{"id":"709","title":"Meringue Ghosts","ingredients":"4 hefty egg whites,
area temperature
1/4 tsp product of tartar
1 cup superfine sugar (or put sugar inside food items processor for
30 seconds right up until fantastic)
1/2 tsp natural white vanilla extract Miniature chocolate chips for the eyes","directions":"Preheat oven to 200°. put rack in the middle of the oven. Line a baking sheet with parchment paper. Comprise a pastry bag equipped with a 1/2 inch undeniable idea. In your blending bowl, taking the whisk attachment, fight the egg whites on lower-medium pace right up until foamy. add the product of tartar and carry on to fight right up until you receive fairly rigid peaks. Fight in vanilla extract. Add the sugar, a small at a year, and move forward to fight until the meringue retains Really rigid peaks. Fight in the vanilla extract. Be aware: The meringue is completed the moment it retains rigid peaks and after you rub a minor in between your thumb and index finger it does not truly feel gritty. If it feels gritty the sugar includes not totally dissolved consequently retain conquering until it feels delicate in between your arms. Ahead of putting the meringue ghosts on the cookie sheet, House a small of the meringue on the underside of each corner of the parchment paper to stop the paper in opposition to sliding. Move the meringue to the pastry bag. Trying to keep the bag perpendicular to the baking sheet, pipe with even anxiety, 2 inch superior mounds of meringue. Meticulously push 2 miniature chocolate chips into each meringue ghost for the eyes, and a 3rd chip for a mouth. Bake the meringues for practically 1 1/4 – 1 1/2 hrs or until they are dry and crisp to the contact and smoothly independent versus the parchment paper. Change off the oven, marginally open the doorway, and depart the meringues in the oven to stop drying few hrs, or even right away. Retains for a number of times at house temperature. Makes 36 Meringue Ghosts","url":"https://recipe.bluelayer.org/recipe/709/meringue-ghosts"},{"id":"703","title":"Low fat Blueberry Scones","ingredients":"2 cups unbleached flour 1/4 cup sugar 1/4 tsp salt 1/2 tsp baking soda 1 tbsp baking powder 1/4 (50% adhere) cup frozen butter 3/4 cups mild buttermilk 1 egg 1 tsp vanilla 1 cup fresh blueberries","directions":"","url":"https://recipe.bluelayer.org/recipe/703/low-fat-blueberry-scones"},{"id":"685","title":"Chewy Chocolate Chip Oatmeal Cookies","ingredients":"1 cup
all explanation flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened
apple sauce
1/2 tsp vanilla extract
2 cups easy oats
3/4 cup darkish chocolate chips","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or Use a silpat. In a medium bowl, whisk jointly flour, baking powder, baking soda, salt and cinnamon. in a large bowl, with a mixer, product jointly the butter and the sugars on medium rate. Add the egg, adopted by the applesauce and vanilla extract. Operating by way of hand, stir in the flour mixture and the oats till simply merged and no streaks of flour continue to be; stir in the chocolate chips. Eliminate heaping tablespoonfuls (approx 1 tbsp every) of the dough on to published baking sheets, flattening each and every cookie a bit (I forgot to do this). Bake for about 10-12 minutes, or until cookies turn into gentle brown at the edges. Allow for awesome on baking sheet for 3 or 4 minutes, then go to a twine rack to great totally. Retail store in an airtight container consequently you don’t consume them all within one sitting down! Generates about 30 cookies somewhere around 1 tbsp each. Splenda Admirers: Different all the brown sugar with 1/4 cup Splenda brown sugar mix, and all the white sugar for 1/4 cup Splenda sugar mixture. Specifics continue to be the exact.","url":"https://recipe.bluelayer.org/recipe/685/chewy-chocolate-chip-oatmeal-cookies"},{"id":"676","title":"Purple White + Blue Fruit Pizza","ingredients":"2 cups
all cause unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 hefty egg whites
1/4 cup unsweetened
apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate For the Frosting:
8 oz
1/3 fewer fat product cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla To Get:
1
1/2 cups blueberries
2 cups raspberries","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 x 1.375 inch non-adhere baking pan (quarter sheet pan) with cooking spray. In a large bowl, mix the flour, baking soda, salt and cinnamon and stir to mix. In a further bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until mild and fluffy. Fold the dry ingredients into the soaked ingredients with a spatula within 2 additions until the batter is rather nicely put together. If the batter seems even more “crumbly” than tender, add exactly a lose of water at a season (Basically if necessary) right up until it smooths out. Fold in the white chocolate chips. Spread the batter on to the baking pan getting the again of a measuring cup to comfortable frivolously. Bake 14 to 16 minutes, right up until the edges are golden and a toothpick inserted will come out new. Don’t previously mentioned-bake or your bars will be dry. Allow for it interesting extensively on twine rack. In the meantime, plan the frosting; in a superior bowl, seek the services of an electric powered mixer to fight the product cheese, powdered sugar and vanilla till properly-combined. Spread the frosting flippantly above the look of the cookie, leaving a low margin above the edges. Layer the fresh fruit over the frosting. Shop in the fridge right up until prepared to serve. To serve, slice the bars into 28 sections (I did 7 cuts by means of 4 cuts with the knife).","url":"https://recipe.bluelayer.org/recipe/676/purple-white-blue-fruit-pizza"},{"id":"673","title":"Pumpkin Spiced Oatmeal Pecan Cookies","ingredients":"1 cup
all cause flour
2 cups straightforward oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tbsp unsalted butter, space temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 huge egg
6 tbsp canned pumpkin (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup chopped pecans","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or use a silpat. In a medium bowl, whisk alongside one another flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. in a large bowl, with a mixer, product alongside one another the butter and the sugars on medium rate. Add the egg, adopted by means of the pumpkin and vanilla extract. Performing by way of hand, stir in the flour blend and the oats until only blended and no streaks of flour keep on being; stir in the pecans. Get rid of 1 tablespoon of the dough at a period on to composed baking sheets. Bake for regarding 10-12 minutes, or until cookies turn out to be gentle brown at the edges. Neat on baking sheet for 3 or 4 minutes, then go to a twine rack to amazing totally. Can make 32 cookies, 1 tbsp each. Splenda Enthusiasts: Alternative all the brown sugar with 1/4 cup Splenda brown sugar mix, and all the white sugar for 1/4 cup Splenda sugar mix. Specifics stay the similar.","url":"https://recipe.bluelayer.org/recipe/673/pumpkin-spiced-oatmeal-pecan-cookies"},{"id":"660","title":"Chocolate Chip Clouds","ingredients":"1/2 cup egg whites (area temperature)
1/8 tsp product of tartar
1/2 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 cup chocolate chips","directions":"Heat oven to 300°F. Protect cookie sheet with silpat or nonstick silicone pad. Getting a mixer, battle the egg whites and product of tartar alongside one another in large bowl at large tempo until smooth peaks sort. Slowly add sugar a small at a period, then vanilla, overcoming nicely just after each and every addition until you order rigid peaks, the sugar is dissolved and the mixture is shiny. Sift cocoa on to egg white mix; carefully fold until blended. Fold in chocolate chips. Eliminate blend by heaping tablespoons on to cookie sheet. Generates 30 to 32 cookies. Bake 34 to 40 minutes or just until dry. Awesome a bit; remove versus cookie sheet. Great extensively on twine rack. Retailer included, at house temperature.","url":"https://recipe.bluelayer.org/recipe/660/chocolate-chip-clouds"},{"id":"630","title":"Very low Weight Baked Onion Rings","ingredients":"Small Weight Baked Onion Rings
1 medium onion, sliced into
1/4 inch rings
2
1/4 cups small bodyweight buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian knowledgeable entire wheat bread crumbs
1/4 cup crushed corn flake crumbs Salt to taste","directions":"Area slices of onion in a shallow dish. Pour the buttermilk over the top and allow them soak for regarding 1 – 2 several hours, refrigerated. Preheat oven to 450 levels. Line baking sheet with parchment paper or foil. Mix panko, bread crumbs and corn flakes and put 50 percent of the crumbs in a heavy dish, period with salt. E-book the unwind for Whilst the to start with batch is made use of up. This ought to aid prevent clumping and they must adhere much better to the onions. Dip each individual damp onion ring into the crumb mixture; coat perfectly. Location rings on to 2 cookie sheets. Flippantly spray with oil. Bake more than 12 minutes or until golden brown. serve mechanically.","url":"https://recipe.bluelayer.org/recipe/630/very-low-weight-baked-onion-rings"},{"id":"628","title":"Deep Dish Chocolate Chip Cookie Pie","ingredients":"2 cups pitted dates
2/3 cup unsweetened
almond milk (or milk of final decision)
2 (15 oz) cans white beans, drained
and rinsed nicely,
500g overall worn out
1 cup uncomplicated oats*
1/4 cup unsweetened
applesauce
3 tbsp oil (grapeseed, vegetable or coconut)
2 tsp natural vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips* (I made use of darkish) *For gluten totally free, be certain your oats
are experienced GF.","directions":"Preheat oven to 350°F. Grease a 10-inch springform pan and established apart. Mixture the dates with the milk until smooth a large good quality foods processor right up until rather tender. add the being ingredients (except if the chips) and mixture amazingly perfectly in the food items processor (not a blender**) until extensively tender. Stir within chips and shift to the penned pan. Bake 35 to 40 minutes until enterprise. Remove to oven and allow for it awesome 20 minutes right before eliminating to the pan. Slice into 14 slices and serve very hot crowned with pounds absolutely free frozen yogurt or your preferred topping. **Katie suggests a foods processor, if all you add is a blender, mixture inside 2 batches right up until exceptionally gentle.","url":"https://recipe.bluelayer.org/recipe/628/deep-dish-chocolate-chip-cookie-pie"},{"id":"611","title":"Dim Chocolate and Mint Chip Clouds","ingredients":"3 large egg whites (house temperature)
1/8 tsp product of tartar
1/2 cup sugar
1 tsp vanilla extract
1 cup dim chocolate
and mint morsels (Nestle)","directions":"Warm oven to 300°F. Protect cookie sheet with nonstick silicone pad or parchment paper. Making use of a mixer, overcome the egg whites and product of tartar collectively within heavy bowl at large pace until smooth peaks style. Slowly add sugar a small at a season, then vanilla, overcoming perfectly soon after each addition until you acquire rigid peaks, the sugar is dissolved and the mixture is shiny. Fold inside mint chocolate chips. Get rid of blend by tablespoons on to cookie sheet. Bake 35 to 45 minutes or specifically right up until dry. Great a little bit; remove to cookie sheet. Awesome thoroughly on twine rack. Retail store protected, at room temperature. Will make in excess of 30 cookies.","url":"https://recipe.bluelayer.org/recipe/611/dim-chocolate-and-mint-chip-clouds"},{"id":"610","title":"Coconut Rooster Salad with Incredibly hot Honey Mustard Vinaigrette","ingredients":"6 (about
12 oz) chicken
tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp beaten cornflake crumbs
1/3 cup egg choice or egg whites Pinch salt Olive oil spray
6 cups merged kid vegetables
3/4 cup shredded carrots
1 heavy tomato, sliced
1 very little cucumber, sliced For the Vinaigrette:
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would operate
also)
2 tsp dijon mustard","directions":"Whisk all vinaigrette ingredients; fixed apart. Preheat oven to 375°. Add coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in an additional bowl. Frivolously period chicken with salt. Dip the Chicken in the egg, then in the coconut crumb mix. Room chicken on a cookie sheet included with parchment for basic cleanup. Evenly spray with olive oil spray and bake for 30 minutes turning midway, or till chicken is cooked for the duration of. Level 2 cups youngster veggies on each and every plate. Divide carrots, cucumber, tomato frivolously about just about every plate. Once chicken is prepared cut on the diagonal and stage on best of vegetables. Warm dressing in the microwave a couple of seconds and divide both amongst each individual salad; a minor above 1 tbsp each and every.","url":"https://recipe.bluelayer.org/recipe/610/coconut-rooster-salad-with-incredibly-hot-honey-mustard-vinaigrette"},{"id":"565","title":"No-Bake Cookies","ingredients":"2/3 cup sugar
1/2 cup unsweetened cocoa
2 tbsp Clever Balance light butter
1/2 cup weight cost-free milk
1 tsp vanilla Powdered sugar, cocoa powder (optional)","directions":"Add the to start with 4 ingredients (sugar during milk) and boil in a reduced sauce pan for 2 minutes. Remove versus warm and mixture within oatmeal, Far better n’ Peanut Butter and vanilla. Lose through tablespoons on to a wax paper or roll into balls with a little soaked fingers and refrigerate right away. The up coming working day you can roll them in powdered sugar or cocoa powder if preferred. Preserve refrigerated if storing for a number of times. Would make 40 cookies.","url":"https://recipe.bluelayer.org/recipe/565/no-bake-cookies"},{"id":"559","title":"7 Innovative Recommendations To Maintain Evening meal Intriguing","ingredients":"Each time it arrives to the nightly dinner of the working day evening meal food quickly turn out to be a target of repetitive entrees and aspect dishes. Some us citizens and households come across them selves trapped in a rut, arranging some of the exact food stuff on a weekly foundation fish on Friday, Meatloaf Monday, bland corn, white rice, and dead mashed potatoes. To maintain evening meal pleasurable, fresh, and in innumerable situations, appealing there are loads of techniques to close the boredom that arrives with correcting and ingesting the identical dishes. A several Programs contain: 1) Attempt fresh Recipes No matter if you scan the cookbooks lining the library cabinets or examine the endless total of on the internet supplies, there are a lot of recipes awaiting the willing cook. Clean recipes add exhilaration and fresh flavors that not just add spice to the eating place desk, however moreover awaken the flavor buds. You by no means understand if you put on which includes one thing if you in no way check out it. Why not experiment with veal or create your very first gumbo? 2) Consider Clean ingredients Often you can completely transform an previous most loved via simply just substituting the ingredients you obviously use. There are 1000's of choice spices, meats, greens, end result, sauces, and other cooking ingredients that you are unaware of. This is way too a superior likelihood to discover some of the substitute globally solutions of cooking, as you just take the employ of cilantro, rose petals, Adobo, hummus, and oyster sauce. 3) Concept Night time of the 7 days To spice up the dinnertime you comprise developed accustomed to, concept evenings develop a excellent crack versus the norm. You may well opt for a working day of the 7 days that is primarily established apart for a special concept of your conclusion, this kind of as \"Meal and a Online video.\" At the time setting up a mealtime your loved ones will hardly ever overlook, you may possibly select to discover one more society. A pair topic night time feasts could consist of: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Center Jap (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes). 4) Breakfast Food items At Evening Any time you're exhausted of the meat and potatoes meal, there is nothing at all mistaken with natural environment a very hot, stack of pancakes on the desk for the past evening meal of the working day. Omelets, waffles, French toast, scrambled eggs and bacon, all deliver very good alternatives for a supper that breaks versus the norm. 5) Enjoyment Presentation Tips Possibly the ingredients you cook for supper flavor superior and are group pleasers, however you need to have to move up the issue of pleasurable. Amplified presentation of foods not just heightens the awareness of the supper, yet moreover Makes being the communication shifting over the meal desk. One of the optimum consideration-grabbing guidelines for food stuff features fruit and vegetable carving, the place radishes, apples, oranges, and melons come to be performs of artwork. From time to time, supper plates may perhaps showcase a shiny explosion of food items, structured in accordance to the hues of the rainbow. 6) Decoration, Decoration, Decoration To really encourage a further thrilling supper supper, decorating the eating house desk is a Terrific course to add the point of satisfaction, such as vibrant napkins, inviting candles, pleasurable silverware alternate options, ornamental tablecloths, fresh cups and eyeglasses, or interesting spreads of bouquets and crops. 7) Big difference The Landscapes Often the food items served through supper isnt the unexciting portion of mealtime, still the tedious seating and natural environment at the eating house desk from time to time gets the difficulty. To big difference up the landscapes, deliver preparations to add a picnic meal, get on the patio to see the sunshine fastened above a mouth watering dwelling cooked evening meal, or method a laidback feast to appreciate in the family members house. Why not maintain an outside Hawaiian luau, in which the backyard garden is adjusted into an island paradise with roasted pineapple, grilled food items, and leis? Over-all, if you believe that coming up with your particular inventive evening meal Plans is tough, there are loads of cooking products and supper planners to contemplate. For illustration, to assist chefs preserve evening meal appealing, culinary analysis experiments obtainable at Menu Coming up with Central support add lifetime, creativeness, and creativity.","directions":"","url":"https://recipe.bluelayer.org/recipe/559/7-innovative-recommendations-to-maintain-evening-meal-intriguing"},{"id":"496","title":"Zucchini Tots","ingredients":"Cooking spray 1 packed cup grated zucchini 1 large egg 1/4 medium onion, minced 1/4 cup grated lessened bodyweight sharp cheddar cheese 1/3 cup skilled breadcrumbs 1/4 tsp kosher salt and black pepper to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/496/zucchini-tots"},{"id":"388","title":"Watermelon 'Caprese' with Balsamic Glaze","ingredients":"1/2 purple seedless watermelon, sliced
1/2 inch thick (measured with
16 oz)
8 skinny slices fresh mozzarella (1 oz each individual)
1 free cup youngster
arugula
2 tsp
a lot more virgin olive oil Kosher salt","directions":"Use a 4-inch star-fashioned cookie cutter (or any condition) and lower 16 celebs out of the watermelon (above 1 oz each individual). Help you save the added watermelon for one more seek the services of. Organize the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each individual. Best with a last star, drizzle each with balsamic glaze and serve.","url":"https://recipe.bluelayer.org/recipe/388/watermelon-caprese-with-balsamic-glaze"},{"id":"324","title":"Cake Decorating Tips For All Situations","ingredients":"You seriously don’t have to have a one of a kind celebration to embellish a cake, however some activities that can be produced unforgettable and additional exceptional with a decorated handle are holidays, birthdays, graduations, non secular occasions, showers, weddings, and other unique one of a kind functions. In this article are some cake decorating tips that will support you deliver any bash exclusive: Fresh new Year’s Champagne Toast Bake one 9-in. spherical and one 9x12-in. rectangle cake. Cut the round in 50%. Use one 50 percent for the top of the champagne glass. Slice a Two or 3-inch prolonged strip for the stem of the glass and a Two x 4-inch portion for the foundation of the glass. Piece them with each other to form the champagne glass. To be absolutely sure all the ingredients keep on being together, evenly frost each piece separately ahead of you piece them collectively. Room the ingredients on a cake board. Ice the top component (straight edge) of the half-round cake and the stem and base ingredients in white icing. Ice the backside component (rounded edge) of the half-round cake in light yellow or gentle pink icing to resemble champagne. Easter Egg Hunt (So simple little ones can do it!) Bake Six large muffins. Great and frost them with green icing. Generously sprinkle green shredded coconut* on final of the frosting to resemble grass. Room coloured jelly beans in the coconut as a result they are half-hidden. put tiny bunny toppers on the best of the muffins as a result they seem to be as if they are obtaining the jelly beans. *To tint shredded coconut, point coconut in a plastic bag. Add a couple of drops of food coloration. Knead color into coconut. Dry on waxed paper. Spooky Halloween Brownies (Let the small children help!) Bake your beloved brownies. As soon as cooled, lower into 3-inch circles, taking a cookie cutter or a behavior and sharp knife. Level a Halloween stencil (available in top stores) in the centre of each brownie. Sprinkle the stencil with confectioner’s (powdered) sugar. Remove the stencil. Benefit the final and the backside of brownie with idea Fourteen white icing celebrities. Brilliant Christmas Ornament Bake a one or two-layer round cake. Ice the cake delicate with white icing. Pipe tip 5 white icing traces across the top at 1-inch intervals. Array the shapes of the traces, making one directly, one zigzag, one curvy, etcetera. to resemble decorations on an ornament. Randomly pipe idea 5 icing balls and tip 16 superstars in between the traces far too to resemble decorations. ADULT BIRTHDAY/One of a kind Social gathering Allow Me Call You Sweetheart Bake a heart-shaped cake and a heart-shaped mini-cake. Ice the larger sized cake soft with crimson icing. Level the mini-cake in the centre of the much larger cake. cover the mini cake within idea 16 purple icing stars. add a tip 14 crimson icing shell border at the backside of the mini cake and a suggestion 16 pink icing shell border at the best and the bottom of the huge cake. Publish your information inside pink with idea Three on the mini-cake. Little ones BIRTHDAY Rainbow Prepare Bake 4 mini-loaf cakes. (about 3-1/2 x 4-1/2 inches each and every.) Ice each and every one delicate – one with pink icing, one with blue icing, one with green icing, and one with yellow icing. Use the cake iced in red as the engine: Create a smokestack for the engine with 2 superior marshmallows. Frost them jointly with green icing. Connect the marshmallows to the ultimate of engine with a toothpick. Making use of green icing, attach a piece of white curly ribbon or candy on the top of the smokestack for smoke and attach 2 white or yellow gum drops to the entrance of the engine for headlights. With a spatula, location a small mound of yellow icing on best of the yellow car; add minor chocolate chips to resemble coal. Position 2 or three lower plastic autos on ultimate of the blue vehicle. Stick very little stick candies, this kind of as licorice parts on final of the green vehicle to resemble steel parts. Decorate the sides of the automobiles with unique low difficult candies for decorations. For wheels: With icing the exact same coloration as the vehicle, connect Four large candy discs, this sort of as peppermint swirls, to the bottom of each individual automobile. Talk the autos with one-inch licorice whips or pretzel sticks. Up! Up! And Absent Bake 2 each: tulip, flower, butterfly and dragonfly cookies (eight total) and a 9x12-in. rectangle cake. Ice the cookies tender in different pastel colours with thinned royal icing.** Adorn the iced butterfly cookie with suggestion 3 coloured icing dots. Ice the backside 50% of the 9x12-in. cake comfortable with green icing and the top 50 percent gentle with light blue icing to resemble grass and the sky. Vacation put 2 tiny mounds of white icing on the blue half for clouds. Pat down “the clouds” with your fingers dipped inside cornstarch. Place the tulip and flower cookies in the “grass” and pipe suggestion 3 green stems and leaves, if required. Space the one butterfly cookie around the flower cookie and the other butterfly cookie and the dragonfly cookies in the “sky.” Generate your message on the cake with idea 3 white icing. **Royal Icing Recipe Two cups sifted confectioner’s sugar Two scant tablespoons meringue powder Three tablespoons water Fight all the ingredients a small tempo until the icing varieties peaks. (Makes about 1-1/2 cups)","directions":"","url":"https://recipe.bluelayer.org/recipe/324/cake-decorating-tips-for-all-situations"},{"id":"281","title":"Is It Frosting? Or Is It Icing?","ingredients":"Property chefs top essentially use the expression frosting and icing interchangeably. This can trigger confusion. In invest in to avoid that confusion I which add to create a change amongst the 2 on my website. Frosting Frosting is a fluffy, thick concoction that will continue to keep its condition. You can pipe decorations with it which includes you look at on cakes. Even even though it retains a form it continues to be smooth and retains its creamy texture. There are as lots of dissimilarities of frosting recipes, as there are cookie recipes. One of the optimum well known is butter product. Even in the butter product group there is no one definitive recipe. It appears to be like that each region that can consider its fingers on butter incorporates its impression of what butter product frosting must be. Some are developed with eggs and butter. Some kinds you contain to cook sugar to a softball issue. There are other people that employ the service of shortening or a mixture of shortening and butter. Even now many others use't Use butter or shortening at all still a further materials this kind of as peanut butter. A straightforward butter product is only butter, sugar, flavoring and a liquid crushed and crushed right up until it is light and fluffy. It can be flavored with maximum any flavoring and coloured any colour for the duration of the overcoming point. Soon after overcoming, other ingredients these as dried fruit, insane or melted chocolate can be folded within. Icing Icing is typically substantially thinner than frosting and in this place will not keep styles. For the reason that it's further liquid it flows very easily and thins out filling in nooks and crannies. What differentiates icing in opposition to frosting is that as icing dries it gets to be comfortable and will harden as soon as carefully dry. This will make it perfect glue for cookie structure assignments, these kinds of as a gingerbread Place. For the cookie decorator that's not practical with a piping bag icing is the preferred cookie decorating medium. Just which includes frosting there are 1000's and thousands of icing recipes and recipe variances. An icing recipe can be as straightforward as powdered sugar put together with a liquid to additional challenging meringue types. One of the far better recognised meringue distinctions is Royal Icing. Dependent on the total of liquid applied Royal Icing can be piped and will continue to keep designs including frosting nonetheless it will harden as it dries. Consequently is it icing? Or is it frosting? In my humble feeling it boils down to one detail. If it remains tender (in purpose) it's frosting. If, at the time it dries, it hardens then it's icing.","directions":"","url":"https://recipe.bluelayer.org/recipe/281/is-it-frosting-or-is-it-icing"},{"id":"250","title":"Fuel Grills – Deliver Incredibly hot Functions To Your Pals And Households","ingredients":"Gasoline grill is a product or appear, normally fueled through gasoline and is utilized for cooking foods. If you have to have to scorching up your weekends via cooking mouth watering dishes for your loved ones and mates, then you ought to routinely take a fuel frill for by yourself. Whenever you will need to obtain gasoline grills, you can both set up the grills as for every your conclusion immediately in the retail outlet or make it possible for the mechanics to get the grills for you. Positive aspects of gasoline grills Fuel grills are beneficial, as they do not lead to air air pollution. Due to the fact they are relatively low in sizing, consequently you can restore them nearly at any corner of your house. In contrast to the electric powered grills, the gasoline grills do not will need electric info in the vicinity of to the put you will need to set up the grills. The gasoline grills are functional and can be carried in opposition to your house to the yard to plan foods for al fresco get-togethers. There is even no possibility of finding electric shocks in scenario of mishandling. Ingredients required for deciding on the gasoline grill For individuals who will need to order the fuel grill, below are some strategies that will aid you consider the gasoline grill. Although you are getting the fuel grill, you ought to spend consideration to the high quality and attempt to choose a grill with ceramic briquettes and lava rocks. Make a decision a fuel grill with double heat manage as a result that you can effortlessly take care of the burners. Try out to overall look for a design and style with drip tray as a result that cleanup will become simpler. The gasoline grill really should add things like warm-deflecting panel consequently that heat can spread flippantly. When you need to prevent fuel grills with facet burners as it simply just will add the value, you should really attain the facet cabinets even so. The aspect cabinets are Quite effortless for that contains plates and other bins. The large component to be thought of for fuel grills is the mother nature of the grills. You can get hold of gasoline grills with hinged, stainless metallic grate and broader bars as it stops significantly less total of food items to acquire spilled over the flames. If you are opting for porcelain-covered metallic grates, then keep in mind they are simple to fresh new nevertheless contain a traditional inclination to crack if falls down. Forged iron grates, on the other hand, will need significantly added fix given that they consist of a inclination to rust, nonetheless they ensure to sear meat in an Great path. You can just take a fuel grill with any of the after patterns of grill that will in shape your motive simplest. You can cook a full total of barbeques in the fuel grills. Ranging to searing meats, roasting fishes, to arranging sandwiches, burgers, pastries and cookies, gasoline grills serve your motive of dealing with Those with delectable culinary delights.","directions":"","url":"https://recipe.bluelayer.org/recipe/250/fuel-grills-deliver-incredibly-hot-functions-to-your-pals-and-households"},{"id":"239","title":"White Chocolate Oatmeal Lace cookies","ingredients":"1/2 cup sifted
all-explanation flour (for GF Bob’s Purple Mill
all-motive GF)
1/2 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder Pinch of salt
1/2 cup old-fashioned oat*
1/4 cup unsalted butter, melted
2 tbsp
1% milk
2 tbsp honey
1 tsp vanilla extract
5 oz white chocolate, melted (you’ll basically employ
2.5 oz)
1/4 cup coloured sprinkles *For gluten totally free be indeed to test the labels.","directions":"Preheat oven to 375°F. Line 2 baking sheets with Silpats; mounted apart. In a medium bowl, add the flour, sugar, cinnamon, baking powder, salt, and oats; established apart. In the bowl of a stand mixer, mix melted butter, milk, honey, and vanilla. add till comfortable. Slowly and gradually add in the dry ingredients and mix to mix. Reduce 1 stage teaspoon of batter on to composed baking sheets leaving area in about, positioning just 12 cookies on each individual sheet considering that the cookies will spread in the oven. Bake for 7-9 minutes. Remove versus oven and allow for cookies interesting on baking sheets for 2 minutes. Cautiously move cookies to a twine rack and great comprehensively. Soften the chocolate in a microwave secure mug 30 seconds, stir then repeat yet another 30 seconds at a year until the chocolate is melted. Mindful not to overheat to reduce incredibly hot. Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. put on a tray protected with wax paper to harden. Makes 46 cookies.","url":"https://recipe.bluelayer.org/recipe/239/white-chocolate-oatmeal-lace-cookies"},{"id":"234","title":"Baking Versatility","ingredients":"Almost everywhere you appearance, there is a good deal of concentration on reducing the excess weight out of our day by day diets, nevertheless who requirements to slash out the fat if it implies reducing out the taste? The moment it arrives to baking, there is a route to lower down on your pounds consumption without having switching the ingredients in your most loved recipes. If you substitute to nonstick silicone bakeware, you can minimize down on your weight usage with reduced energy. For the reason that the bakeware is nonstick, you never ever comprise to employ the service of butter, shortening, or grease on your pans or sheets to guarantee very simple foodstuff elimination. The initial silicone products and solutions built particularly for baking were tiny silicone mats that healthy very well on your cookie sheet and authorized you to bake cookies with out greasing the cookie sheet or stressing in excess of the bottoms getting to be burned. These kinds of tiny mats ended up a large good results and merchants were being complicated pressed to hold them within stock. As the reputation of Those people mats grew, companies make your mind up to explore the thought of developing far more bakeware against silicone. They begun making spoons, spatulas, and whisks that may well endure higher heats and could be utilized with nonstick cookware with no fret of ruining the coating. Silicone utensils were being the perfect selection for sweet manufacturing or any other project that essential a boiling and sticky liquid to be stirred. Kitchen Present makers too launched silicone potholders and oven gloves. Mainly because they can endure heats up to 500 levels, they are the perfect insurance plan that you won’t get hold of burned Even though you pull a sizzling dish against your oven. They don’t execute heat the way that a material potholder does and they are a lot sturdier and uncomplicated to continue to keep fresh new than standard potholders. Household canners fell in enjoy with silicone baker’s mitts since they may literally obtain into a pot of boiling water to remove a sizzling jar of foods after it was done processing. As an further reward these long lasting potholders do double accountability as lid grippers creating opening jars a snap. As soon as silicone strike kitchens in the sort of baking mats, utensils, and pot holders, kitchen area experts began to check out the potential of this content material in every day baking. Instantly just about any type of bakeware that may possibly customarily be identified in stainless steel, aluminum, glass, or stoneware was remaining provided in brightly colored silicone. Merchants begun marketing muffin tins, bread loaf pans, cake pans, and pie pans. The maximum popular pieces tend to be the specialty designed cake pans that let you to deliver cakes formed which includes every thing versus roses to pumpkins. They even add mini cake pans that make client, extravagant formed cakes. The recognition of silicone bakeware skyrocketed as chefs started off to check out the positive aspects of using this content material in their kitchens. Foodstuff pop out of silicone pans with unbelievable ease. You never will need to grease, flour, or even seek the services of cooking spray on a silicone pan and that adds up to a good deal of energy and fat grams held with each and every meal. Due to the fact silicone is amazingly versatile, it is very simple to bend and twist it as a result that cakes and breads pop out conveniently. You hardly ever contain to strain baked products out of the pan, so they keep there condition and you don’t view a lot of split and broken cakes. Silicone is a bakers dream as soon as it comes to making frivolously cooked cuisine. The written content distributes warm lightly, so you by no means end up with a cake that is burned about the edges and nonetheless not cooked in the middle. It in addition cools down abruptly ensuring that you foodstuff will not continue cooking and probably drying out the moment you remove them in opposition to the oven. Due to the fact silicone is nonstick, cleanup is a breeze. A small cleaning soap and water and any crumb still left on your bakeware disappears. It is nonporous, consequently it never ever keeps any odors against the foods you cook. Thoroughly versatile it goes from oven to desk to freezer and can even be thrown in the dishwasher. Once you are performed cleansing it, storage is a snap. With its adaptability, you can twist it, bend it, fold it or mash it up consequently it can suit in the smallest of drawers or cupboards. If you haven’t tried silicone bakeware, add a piece or 2 to your kitchen. You will be astonished at its excellent and versatility.","directions":"","url":"https://recipe.bluelayer.org/recipe/234/baking-versatility"},{"id":"221","title":"Frying With out The Trans fat","ingredients":"Trans excess fat are in the information a whole lot such times simply because a fresh law necessitating that they be involved on foodstuff nutrients labels is at the moment in impression. Trans body fat are made each time liquid oils are designed into solids by way of a course of action referred to as partial hydrogenation. This improves shelf existence and taste security, nonetheless at the price tag of elevated fitness pitfalls. Those unwanted fat add been discovered to boost blood amounts of LDL (or \"terrible\") cholesterol. That indicates a considerably elevated likelihood of middle ailment. Partly hydrogenated vegetable fat are show in about 40 per cent of the foods on grocery keep cabinets. cookies, crackers, and microwave popcorn are large assets of trans excess fat, as are other processed food stuff these as margarines, butter-design spreads and cooking or baking shortenings, salad dressings, cakes, donuts, snack chips, chocolate sweet, some breakfast cereals, French fries and other fried snack food items. As of January 2006, brands are needed to list trans body fat as chapter of the dietary written content box on all food items labels. That's why there's a flow to remove and clear away trans unwanted fat to food items. The clean legislation doesn't employ still to foodstuff All those purchase in dining establishments and other absent-in opposition to-household eateries. Regretably, foods-support operators-like the large instant-foodstuff chains-comprehend that they proportion the duty for offering very good foods that can be element of a healthful diet plan. Utmost of the 925,000 eating places in the U.S. contain fryers, and people fryers seek the services of approximately 18,000 loads of pounds each 12 months, a lot of it partly hydrogenated fat and oils. These types of places to eat are wanting at tactics to avert trans unwanted fat within their menu goods without slicing out style, and that incorporates obtaining options to partial hydrogenates. One possibility attaining attention is an oil termed small-linolenic soybean oil, designed against a in particular bred soybean. It was created especially to substitute partly hydrogenated oils and can be made use of by itself or in blends with other vegetable oils that comprise small or no trans extra fat to ease or even get rid of trans excess fat in the meals fried in it. To cover your physical fitness at the time you make your mind up meals to love at dwelling, read through the vitamins content panel and the component label on packaged food items. And after you dine out, question what variety of oil the cafe is applying. in the two predicaments, you will need to prevent partly hydrogenated oils and tropical oils (which add things like higher degrees of harmful saturated extra fat). As soon as you perspective \"lower-linolenic soybean oil,\" you comprehend you'll be consuming nutritious.","directions":"","url":"https://recipe.bluelayer.org/recipe/221/frying-with-out-the-trans-fat"},{"id":"218","title":"Giving Kisses and Wonders","ingredients":"1 cup (2 sticks) butter or margarine, softened 11/3 cups granulated sugar 2 egg yolks 1/4 cup milk 2 teaspoons vanilla extract 2 cups all-cause flour 2/3 cup Hershey's Cocoa 1/2 teaspoon salt Powdered sugar 1 can (16 oz.) vanilla frosting Even further powdered sugar 11/3 cups (10.5-oz. pkg.) Hershey's Kissables Brand name Chocolate Candies","directions":"1. Combat butter, granulated sugar, egg yolks, milk and vanilla until fluffy. mix flour, cocoa and salt; slowly and gradually add to butter mixture, overcoming until very well combined. Protect; refrigerate dough around 2 hrs or until company plenty of to take care of. 2. Warm oven to 350° F. Flippantly grease cookie sheet. Form dough into 11/8-inch balls. Roll inside powdered sugar; House on published cookie sheet. Push thumb in heart of each individual cookie. 3. Bake 10 to 12 minutes or right up until mounted. Remove in opposition to cookie sheet to cord rack; amazing comprehensively. 4. Spoon frosting into large-accountability resealable plastic foodstuff storage bag. Lower off corner of bag over 1/4 inch to actuality; pipe frosting into thumbprint indentations. Sift a lot more powdered sugar over loaded cookies, if desired. Carefully push 3 to 4 candies into each and every stuffed cookie. Makes relating to 3 to 1/2 dozen cookies. Vanilla Big difference: Make improvements to flour to 23/4 cups; omit cocoa.","url":"https://recipe.bluelayer.org/recipe/218/giving-kisses-and-wonders"},{"id":"208","title":"Cooking With Honey – The Wholesome Sweetener","ingredients":"If you have to have to be ready to cook sweets without the adverse conditioning outcomes of complex sugar, honey is an Good option. Between other motives, honey is metabolized excess slowly but surely by means of your overall body, this means that you are significantly less possibly to take a sugar “large” the moment consuming some thing designed with honey. Honey can be demanding to cook with, even though, for few good reasons. Consequently numerous Those use't cook with it considering the fact that they put on't recognize how. Nevertheless as soon as you realize how to seek the services of honey in your favourite kitchen area creations, it's not demanding at all to employ the service of. The to start with trouble that honey delivers is that it burns excess simply that organic sugar. This predicament is historically eradicated by way of performing your cooking or baking at a a little bit reduced warm. The principal hurdle to cooking with honey is that it is a liquid. Changing sugar with honey will damage some recipes if you use't create an allowance for the additional liquid that the honey provides. Top muffins, straightforward straightforward breads, yeast breads, and so on you can deliver the replacement without having any adjustment. Cakes, cookies and some other recipes you really should ease the total of liquid in the recipe to account for the honey. Honey is as well unbelievably simple to employ the service of within pies. Due to the fact they are previously relatively liquid, you can exchange the sugar with honey. If the pie filling appears way too runny, only add a very little more thickener right before you pour it in your pie shell. The taste of honey can occasionally be an place, still not normally. If you are producing a recipe that you have on't will need the taste to be recognizable, there are many aspects you can check out. Very first of all, obtain the mildest flavored honey you can. Normally that will be a incredibly light clover honey. (The paler the honey, the sweeter and milder the style, within overall.) If vital, you can use component honey, and element some other sweetener, these types of as apple juice target, agave nectar, stevia, or even sugar if you add to.","directions":"","url":"https://recipe.bluelayer.org/recipe/208/cooking-with-honey-the-wholesome-sweetener"},{"id":"204","title":"Cooking Wholesome For Radiant Fitness","ingredients":"Who can resist the mouth-watering shots in a cookbook? Who doesn’t add childhood reminiscences of the fragrances that wafted to the kitchen area on holiday seasons, and even on monthly, standard times? Spices, bread baking, cookies fresh out of the oven – all Those people bring about a deep longing in maximum of us. As consuming retains a positive desired destination in anyone’s each day agenda, as a result do all those who plan it. They add beome the uncrowned gods and goddesses of our life. Genuine cooking is composed of further more than opening a can with a monotonous envision of green beans on the entrance, or popping a Television set supper versus a wax-protected box into the oven or microwave. The genuine intent of cooking is to nourish Individuals wonderful bodies that we dwell within, to make it possible for them to improve and categorical power and strength, to retain them healthful and ready to triumph over environmental micro organism and microorganisms. Summarized in one term, the primary explanation of cooking is heath! Anytime does a fruit or vegetable (or any baked solution) furnish us with the utmost vitamins and minerals? The gurus look that food items developed within one’s particular atmosphere will historically add the highest vitamins. Recently harvested food items features the utmost dietary value. The moment a fruit or vegetable contains been sitting down for handful of times, or delivered about the world wide, the value of the nutrients and minerals diminishes. The easiest suggests of ‘cooking’ end result and greens for their health and fitness value is to take in them uncooked inside salads or as treats. As before long as warm is utilized, a Fantastic amount of the vitamins and minerals is weakened. A superior cook can plan a interesting plate with the organic hues of recently preferred culmination and greens. Genetically engineered foods is made up of infiltrated the developing of approximately all vegetation. This process didn’t exist until the final ten years, and it stays extremely arguable as the very long wide range impact on people contains hardly ever been demonstrated. Quickly talked about, this course of action is composed of infecting a balanced seed or grain with unique microorganisms or bugs to add its shelf everyday living, to deliver it seem ‘charming’ for the shopper long when the dietary value includes dissolved. This not basically consists of a detrimental affect on one’s physical fitness, still leaves the cook with a considerably less than delightful materials to serve. Cooking with organic food items that are organically developed (that usually means with no damaging insecticides or chemical fertilizers) delivers these days’s physical fitness knowledgeable chefs the great opportunity to pride in the year expended buying and in the kitchen area. Whipping up a carrot cake that will enchant both equally loved ones and mates (suitable deliver 2 cakes When you’re at it), or organizing a easy nonetheless healthier breakfast consequently the system will gleefully deal with the issues of the working day with no needing to be drugged by means of espresso or caffeine, create likely for the kitchen area the beloved section of the working day! Certainly the cook is the god of the spouse and children!","directions":"","url":"https://recipe.bluelayer.org/recipe/204/cooking-wholesome-for-radiant-fitness"},{"id":"196","title":"Five Methods to Create Your BBQ a Unforgettable Loved ones Celebration","ingredients":"For innumerable, grilling turns into a schedule mealtime game, even though for the highest focused grillers, summer season is dominated by large barbecue functions. Yet grillers do not contain to take among dull repetition and mad functions: every barbecue can and must be an exciting relatives event. Right here are 5 ways to make your routine night time barbecue a far more special knowledge: 1) Who said you have to adhere to meat? Much can be finished with bread and end result in excess of an open flame. To create this into a entertaining activity with your small children, employ the service of cookie cutters to make the bread and fruit into styles. You can come to a decision on themes like “animals” and “letters” or inquire that just about every shape be substitute from the others! Then, enable your little ones determine which toppings they would which includes to put on. Add cheese, onion and diverse spices to bread and cinnamon and honey to fruit. 2) Attempt foil-wrapped speculate food. Issue choice combos of chicken, fish and vegetables with sauces and spices inside foil packets. These types of cook in significantly less than 20 minutes and lead to no-mess, lip-smacking achievements. Little ones will appreciate the surprise section and can efficiently replace packets. You can even question your loved ones for combo recommendations prior to the barbecue, or attract component names out of a hat to crank out fresh dinner ideas. 3) A little amount goes a long path. If you tend to adhere to the exact same previous beef burgers and pork wieners, why not test grilled pizza or salmon steaks? Likewise, test to mix it up with condiments and seasoning. Ill of ketchup? Try out salsa rather. Glimpse on the net where you’ll identify 1000's of very simple recipes for barbecue rubs. Individuals offer you your foods that much more pizzazz and prevent the mess and drip that comes with barbecue sauces. 4) Barbecues don’t add to be rushed. in fact, barbecue devotees will notify you that today’s easy broiling is an insult to the expression, which really should characterize a process of slow cooking on lower warm. You can track down countless slow cooker recipes on line, and the hesitate is a Terrific prospect to pass some quality period with your family and mates. Pleasurable back garden things to do involve creating an outside canvas to paint on or participating in garden bowling with loved ones products and solutions. 5) Mother said not to enjoy with your foods, still there’s normally an exception! Barbecue games are suitable fun and delicious at the identical year. In the game Glutton, each participant gets to be a sure total of mashed potatoes, macaroni and cheese or any other side dish. Diverse kitchen utensils are put in a box and the players blindly pick a several. on the go, they start out to try to eat their dish with the products and solutions that they took out. The to start with to conclude his or her food items wins the prize! Finally, don’t fret! Far too a lot of men and women acquire missing in the details of coming up with the perfect barbecue get together and ignore to enjoy the social surroundings and delicious foods. As a result kick back, bask in the enjoyable sunshine and prepare for a summer season of unforgettable barbecues!","directions":"","url":"https://recipe.bluelayer.org/recipe/196/five-methods-to-create-your-bbq-a-unforgettable-loved-ones-celebration"},{"id":"88","title":"Slim Coconut Shrimp","ingredients":"One lb (24) high uncooked shrimp, peeled
and deviened (weight
as soon
as peeled)
1/2 cup +
A single tbsp shredded sweetened coconut
1/2 cup +
A person tbsp panko crumbs
2 tbsp
all cause flour (you will only Use Just
one tbsp)
One particular large egg Pinch salt Non-stick spray (I employed my misto) For the sweet
and Spicy Dipping Sauce:
1/2 cup
apricot preserves (you can employ the service of sugar totally free if you wish)
One tbsp rice wine vinegar
3/4 tsp crushed purple pepper flakes","directions":"Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray. Combine coconut flakes, panko crumbs and salt in a bowl. Room the flour on a little dish. Whisk egg inside yet another bowl. Evenly period shrimp with salt. Dip the shrimp in the flour, shaking off more, then into the egg, then in the coconut crumb mix. Lay shrimp on the cookie sheet then spray the ultimate of the shrimp with even further cooking spray; bake in the middle rack for in excess of Ten minutes. Change shrimp more than then cook dinner a further 6-7 minutes or right up until cooked even though. Eliminate to oven and serve with dipping sauce. For the sauce, add all the ingredients and vacation put in a low bowl.","url":"https://recipe.bluelayer.org/recipe/88/slim-coconut-shrimp"},{"id":"59","title":"Persian Turkey Kofta Kebabs","ingredients":"Twenty oz
93% lean ground turkey Just
one tiny onion, minced
Two cloves garlic. minced
1/4 cup fresh parsley, chopped
Two tbsp bread crumbs
1/4 tsp
allspice
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp chili powder Salt
and fresh new pepper (to taste)","directions":"In a superior bowl mix the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until frivolously mixed. Divide into a heaping 1/4 cup portions thus by yourself take 12; roll into log formed ovals. Point on a cookie sheet and refrigerate at minimum amount 30 minutes. If having wooden skewers, soak inside water at minimum amount 30 minutes ahead of grilling. Every time geared up to consume, preheat grill to large warm. Diligently add the skewer through the formed meat. Grill for 10 toward 15 minutes on indirect heat turning often, right up until meat is no extended purple.","url":"https://recipe.bluelayer.org/recipe/59/persian-turkey-kofta-kebabs"},{"id":"47","title":"Lower Fat Baked Onion Rings","ingredients":"A single medium onion, sliced into
1/4 inch rings
Two
1/4 cups small fat buttermilk
1/2 cup panko breadcrumbs
1/4 cup Italian skilled complete wheat breadcrumbs
1/4 cup beaten corn flake crumbs Salt to taste","directions":"Stage slices of onion in a shallow dish. Pour the buttermilk about the final and let them soak for about A person – 2 several hours, refrigerated. Preheat oven in direction of 450 ranges. Line baking sheet with parchment paper or foil. Mix panko, breadcrumbs and corn flakes and location half of the crumbs in a large dish, period with salt. Book the relax for each time the 1st batch is employed up. This should really support steer clear of clumping and they really should stick improved to the onions. Dip each soaked onion ring into the crumb mixture; coat very well. Level rings on to 2 cookie sheets. Frivolously spray with oil. Bake more than Twelve minutes or till golden brown. Serve automatically.","url":"https://recipe.bluelayer.org/recipe/47/lower-fat-baked-onion-rings"},{"id":"8","title":"Baked Zucchini Sticks","ingredients":"Cooking spray 4 medium (7 oz each) zucchinis, finishes trimmed 3 large egg whites, crushed 1/4 tsp kosher salt Fresh new black pepper, toward taste 1 cup professional entire wheat bread crumbs 2 tbsp grated Pecorino Romano cheese 1/4 tsp garlic powder 1/2 cups for dipping (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/8/baked-zucchini-sticks"},{"id":"6","title":"Baked Turkey Croquettes","ingredients":"Twelve oz cooked turkey breast, chopped fine (a food stuff processor or chopper is excellent for this) A few potatoes, peeled, cooked and mashed 3/4 cup weight free of charge chicken broth Two tsp olive oil Three cloves garlic One medium onion, chopped 1/2 cup parsley, chopped Salt and fresh pepper 1/2 cup seasoned total wheat bread crumbs One particular egg, whisked Olive oil (about Just one tbsp)","directions":"","url":"https://recipe.bluelayer.org/recipe/6/baked-turkey-croquettes"}]