1. Homemade Cranberry Raspberry Sauce Ingredients: cranberries, dried, sweetened raspberries, raw apple juice, canned or bottled, unsweetened, without added ascorbic acid sweetener, herbal extract powder from stevia leaf Directions: Place cranberries in a colander and rinse with water. Rinse raspberries if they are fresh. Combine cranberries, raspberries and apple juice in a saucepan. Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes. Stir in half of the stevia at a time, tasting between additions. Add more stevia, if needed, for extra sweetness. Source Archive
2. Homemade Soft Pretzels Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, granulated salt, table oil, olive, salad or cooking leavening agents, baking soda water, bottled, generic salt, table butter, without salt Directions: In a small bowl, mix together the yeast and the first amount of sugar. Add the warm water. Allow mixture to stand for 5-10 minutes until foamy. In a large bowl, combine flour, second amount of sugar and the first amount of salt. Add oil and combine. Add the yeast mixture and use a stand mixer to thoroughly mix dough together. Add an extra 1-2 tablespoons of water if needed. Knead for about 5-7 minutes. Form into a ball and lightly oil the ball. Place dough ball in a large bowl and place a towel over the top. Allow dough to rest in a warm area until doubled in size, about 1-2 hours. In a medium bowl, mix baking soda and hot water together. Preheat oven to 450 F. Once dough has doubled in size, form it into a log shape. See related blog post for step-by-step photos. Cut log into 12 equal pieces. Roll each piece into a long snake and then form into a pretzel shape. Dip pretzels in the baking soda/water mixture and place on a greased baking sheet (6 pretzels per sheet). Sprinkle with sea salt. Bake in the heated oven for 8 minutes or until lightly browned. Remove from oven and brush with melted butter. Source Archive
3. White Chocolate and Fruit Granola Biscuits Ingredients: cereals ready-to-eat, granola, homemade wheat flour, white, all-purpose, unenriched spartan, real semi-sweet chocolate baking chips, butter, without salt water, bottled, generic honey Directions: Put flour and fruit granola into a bowl and mix them with a spatula. Put the butter, water and honey into a small microwaveable container and heat with the microwave for 30 seconds, then mix well. Pour onto the flour mixture and stir. Chop the white chocolate into small pieces, put into a microwaveable container and microwave for 1:30 minutes to melt. Mix well and add to the bowl and mix together. Preheat the oven to 180C/350F. Line an oven tray with parchment paper. Make small balls and put them in the tray and flatten to about 2mm thick with your hand, keeping a roughly circular shape. Bake for 10 to 15 min, then remove to a cooling rack. Here is the recipe without chocolate. Source Archive
4. A Piecrust You Can Trust Recipe Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic vinegar, cider sugars, powdered salt, table shortening, vegetable, household, composite Directions: Your wish is our command: an easy, homemade piecrust - without all the fat. Want a piecrust as good as Mom's, but with far less fat Your search is over. This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light. The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie. Ours is only a fraction of which. How'd we do it The key to this tender piecrust is a slurry - a mix of flour and liquid (water and vinegar, in this case), that displaces much of the fat. We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together. And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day. A slurry is a mix of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or possibly found in gourmet kitchen shops. You can also use uncooked dry beans, but save them to reuse as weights. They'll be too hard for cooking. Preheat oven to 400 degrees. Lightly spoon flour into a dry measuring c.; level with a knife. Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended. Combine 3/4 c. flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or possibly 2 knives till mix resembles coarse meal. Add in slurry; toss with a fork till flour mix is moist. Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 min. Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or possibly flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees for 20 min or possibly till edge is lightly browned. Remove pie weights and foil; cold on a wire rack. Yield: 1 (9-inch) crust. Source Archive
5. The Easiest Homemade Vanilla Ice Cream Ingredients: cream, whipped, cream topping, pressurized milk, canned, condensed, sweetened vanilla extract Directions: In a mixing bowl using an electric mixer, whip cream until stiff peaks form (about 10 minutes). In a separate bowl mix together condensed milk and vanilla. Pour condensed milk mixture into the whipped cream and fold together until combined. Pour into a freezer proof container (I used a loaf pan) and freeze overnight. Source Archive
6. Coconut Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated butter, without salt salt, table leavening agents, yeast, baker's, active dry shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english 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 sugars, granulated salt, table butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english Directions: Roast the walnuts and chop finely. Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start. After 5 minutes, add the butter and place the ingredients into the yeast compartment. Leave it up to the bread maker until the first proofing. Divide into 8 portions and form each into round balls. Cover with a damp cloth for 15 minutes. Round out the balls. Place on a baking tray and use scissors to cut crosses in the tops. Let sit until double in volume for the second proofing. Bake for 12 minutes in a preheated 180C oven. Adjust the time as needed. When baked, cool on a cooling rack. Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth. Add the ingredients and let it continue kneading until the dough is smooth again. Transfer to a bowl and let it proof the first time until double in volume. Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes. Then follow Steps 5-7 from the yeast version. This bread will turn out fluffy and airy with the delicious aroma of coconut. Don't substitute the coconut milk for soy or regular milk. You must use coconut milk. Bagels made with coconut milk are also delicious. Using coconut milk gives a tropical feeling It's also great in curry. Source Archive
7. Cherry White Chocolate Granola Ingredients: butter, without salt sugars, brown honey cereals ready-to-eat, granola, homemade cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt oil, corn, peanut, and olive spartan, real semi-sweet chocolate baking chips, cherries, sweet, raw Directions: In large saucepan, heat butter, sugar and honey over medium heat. Bring to a boil, reduce heat to low and cook about 2-3 more minutes. Remove from heat. Fold in cereals and peanuts. Quickly add in chocolate and cherries. Pour onto a large baking sheet lined with parchment paper and allow to harden, about 30 minutes. Break up large chunks and store in an airtight container for up to 1 week. Enjoy by itself, or on yogurt, ice cream, etc. Source Archive
8. 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. Source Archive
9. Homemade Granola Cereal Ingredients: oats wheat flour, white, all-purpose, unenriched honey wheat germ, crude nuts, cashew nuts, raw nuts, almonds oil, olive, salad or cooking shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, brown vanilla extract salt, table Directions: Preheat oven to 250 degrees F (120 degrees C). Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet. Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until the granola is golden brown, about 10 minutes more. Cool granola completely before storing in an air-tight container. Source Archive
10. Granola Bon-Bons Ingredients: cereals ready-to-eat, granola, homemade shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) ice creams, vanilla Directions: Scoop out 1 tablespoon softened ice cream at a time and form into balls. Place ice cream balls back into freezer to harden but do not completely refreeze. Chop granola in a food processor until the size of small bits and measure 1 cup. Transfer granola to a bowl and combine with coconut, set aside. Put granola/coconut mixture in a shallow dish. Take the ice cream balls and roll them in the granola/coconut mixture until coated pressing coating onto surface. Cover and refreeze until completely frozen. Source Archive
11. Homemade Creme Fraiche Ingredients: cream, fluid, heavy whipping milk, buttermilk, fluid, cultured, lowfat Directions: Stir the ingredients together in a clean glass jar with a tight fitting lid (or you can use plastic wrap). Cover tightly and let stand in a warm place overnight, or until the consistency of sour cream. Refrigerate 5 hours to chill. Keeps for 1 week in the refrigerator. Source Archive
12. Homemade Sour Cream Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: Mix together and let stand in warm area for 30 minutes. (I put it in the oven with light on, right beneath the light. Refrigerate until ready to use. Source Archive