Month: July 2021 Page 1 of 7

I’m working my way through my Betty Crocker Cooky Book and adapting the recipes to be a little bit healthier. This is my version of the Orange Drop Cookie recipe. They were pretty good. This recipe made about 4 dozen cookies.

2/3 cups butter butter
1/4 cup coconut sugar
1 egg
3/4 cup orange juice
2 cups King Arthur gluten free 1 to 1 Baking flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon

Orange Butter Icing:
2 1/2 TBS butter, softened
1 1/2 cups confectioner sugar
2 TBS orange juice

Preheat oven to 400.
Mix butter, sugar and egg. Stir in orange juice. Add flour, baking powder, baking soda, salt and cinnamon and mix well.
Drop rounded spoonfuls onto greased or parchment paper lined baking sheets. Bake for 10 – 12 minutes.
Cool.
Mix together butter, confectioner sugar and orange juice. Frost cookies with icing.

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Betty Crocker Cookie Series Applesauce Cookies

In Baking Recipes, Cookies

I’m working my way through my Betty Crocker Cooky Book and adapting the recipes to be a little bit healthier. This is my version of the Applesauce Cookie recipe. I halved the recipe, which made about 4 dozen.

1 stick butter
1/8 cup brown sugar
1/4 cup coconut sugar
1 egg
1/4 cup water
1 cup applesauce
1 3/4 cup King Arthur 1 to 1 Baking flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 apple, peeled and diced

Preheat oven to 400.
Beat butter, both sugars and egg thoroughly. Stir in water and applesauce. Add flour, baking soda, salt, cinnamon, nutmeg and cloves and mix. Stir in diced apples.
Drop rounded spoonfuls onto greased or parchment paper lined baking sheets. Bake for 10 – 12 minutes.

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Pinterest Apple Fritter Bread

In Baking Recipes, Bread

This recipe came up in my Pinterest feed. It’s posted at https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread/. It looked so good that I made it for dinner. It is delicious! I made it gluten free with less sugar. It came out so moist and not dense and thick like some gluten free recipes turn out.

This is the gluten free apple fritter bread recipe I used.

Crumble Mixture:

1/4 cup light brown sugar
1 tsp ground cinnamon

Batter:

1/2 cup butter, softened
1/4 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 3/4 tsp baking powder
1/2 cup milk

Apple Mixture:

2 apples, peeled and chopped small
1 TBS granulated sugar
1 tsp cinnamon

Glaze:

1/4 cup powdered sugar
1/2 – 1 TBS milk

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with oil or line with parchment paper.

Mix the crumble ingredients in a bowl and set aside.

Mix the flour and baking powder in a bowl and set aside.

Peel and chop the apples. Combine the apples, granulated sugar and cinnamon in a bowl and set aside.

In another bowl, beat the butter and granulated sugar until smooth and creamy. Beat in the eggs and vanilla. Add the flour mixture and beat until combined. Add the milk and mix until smooth.

Pour half the batter in the loaf pan. Add half of the apple mixture. Sprinkle half of the crumble mixture over the apple layer.

Spread the rest of the batter over the crumble mixture. Add the rest of the apple mixture. Sprinkle the rest of the crumble mixture over the apple layer. Lightly pat the top apple layer into the batter. Lightly swirl a knife through the batter.

Bake for 60 minutes or until a toothpick comes out clean.
Let set for 15 minutes.

Combine the glaze ingredients and drizzle over the bread.

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Moms Zucchini Bread

In Baking Recipes, Bread

This is my mother’s zucchini bread recipe, super good! This recipe makes 2 loaves.

3/4 cup vegetable oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups grated zucchini
3 cups flour 3 TBS flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup walnuts, optional

Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.

My 1 loaf, lower sugar, gluten free version is:

1/4 cup + 1/8 cup vegetable oil, or applesauce
1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup walnuts, optional

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Blueberry Chocolate Chip Cookie Bars

In Baking Recipes, Bars

Blueberry Chocolate Chip Cookie Bars

These were super good! This recipe is modified from a recipe at https://www.afarmgirlsdabbles.com/chewy-chocolate-chip-cookie-bars/ to be gluten free and lower in sugar.

2 cups gluten free baking flour
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
12 TBS unsalted butter, melted
1/4 cup sugar
1/8 cup honey
2 eggs
2 tsp vanilla extract
3 TBS water
1 cup dark chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup frozen blueberries, I used Wyman’s wild blueberries

Preheat oven to 350. Grease a 13 x 9 pan or line with parchment paper.
In a mixing bowl, combine the flour, salt, baking soda and cinnamon.
In another mixing bowl, combine the butter, sugar and honey. Add the eggs, vanilla and water. Stir in the flour mixture. Add the chocolate chips. Add the blueberries.
Pour into a 13 x 9 baking pan. Mixture may be thick and need to be spread evenly in the pan.

Bake for 20 – 25 minutes until browned.

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Vanilla Cheesecake

In Baking Recipes, Cake

This is my go to cheesecake recipe. It’s quick and easy to make. It’s adapted from the cheesecake recipe in the Betty Crocker’s Diabetes Cookbook.

1 cup oatmeal
2 packages cream cheese, softened (softening the cream cheese will make it a lot easier to blend)
1/3 cup sugar
2 eggs
2 tsp vanilla
2 cups vanilla yogurt
2 TBS all purpose flour, I used Bob’s Red Mill gluten free flour

Preheat the oven to 300 F.
Spray a 13 x 9 inch pan with non stick cooking spray, or cover in melted butter. Sprinkle the oatmeal evenly in the pan.
In a large bowl, use a mixer to beat the cream cheese until smooth.
Add the sugar, eggs and vanilla. Mix well.
Add the yogurt and flour. Mix well.
Spread evenly over the oatmeal layer in the pan.
Bake for 1 hour. Turn the oven off and open the door slightly. Cool the cheesecake for 30 minutes. Remove from oven and cool 15 minutes. Refrigerate for at least 3 hours.
Serve with mixed berries and whipped cream.

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Breakfast Cookies

In Baking Recipes, Cookies

This recipe is adapted from the Pioneer Woman’s Breakfast Cookie.

1 1/2 sticks butter, melted
1/4 cup brown sugar, optional for more sweetness
1/4 cup granulated sugar
1/4 cup honey
1/4 cup applesauce
1 teaspoon vanilla extract
2 eggs
1 TBS water, as needed if batter is too dry
2 cups all-purpose flour – I used all purpose gluten free flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 tsp cinnamon
3/4 cup quick cooking oats
1/4 cup milled flax seed
1/2 – 1 cup dried fruit – I used cherries and blueberries
1 cup dark chocolate chips

Preheat oven to 375 F.

In a bowl, combine the flour, baking soda, salt, cinnamon, oats and flax seed.

In a large bowl, cream the butter, sugars and honey. Add the applesauce, vanilla and eggs. Add the flour mixture and combine. If batter is dry, add the water.

Add the dried fruit and chocolate chips.

Drop by tablespoons onto a baking sheet. Bake for 8 – 12 minutes. Cool and enjoy!

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Double Layer Peppermint Bark

In Baking Recipes, Candy, Christmas

This is a new recipe I made for my New Year’s candy assortment. It’s from the December 2019 issue of the Hannaford fresh magazine, pg. 15. Came out great!

1 cup semisweet and/or dark chocolate chips
1 tsp coconut oil
1 cup white chocolate chips
1 tsp coconut oil
1 tsp peppermint extract
1/2 cup crushed candy canes

Line an 8″ baking pan with wax paper.
Melt the semisweet chocolate chips and 1 tsp coconut oil. Spread in the prepared pan. Let harden 10 minutes.
Melt the white chocolate chips and 1 tsp coconut oil. Remove from heat and stir in the peppermint extract. Spread on top of the chocolate layer. Sprinkle the crushed candy canes over the top. Let harden 10 minutes.
Cut into 2″ pieces.

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Apple Crisp

In Baking Recipes, Dessert

This was so good! This recipe is modified from this apple crisp recipe. I halved it and reduced the amount of sugar.

5 apples, peeled and chopped
1/8 cup raw sugar
1/2 TBS gluten free all purpose flour
1/2 tsp ground cinnamon
1/4 cup water
1/2 cup gluten free oatmeal
1/2 cup gluten free all purpose flour
1/8 cup packed brown sugar
1/8 cup honey
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon
1/4 cup butter, melted

Preheat oven to 350 F.

Place the apples in a 9″ x 9″ pan. Mix the raw sugar, 1/2 TBS flour and ground cinnamon. Sprinkle over the apples. Pour the water evenly over the apples.
Combine the oatmeal, remaining flour, brown sugar, honey, baking powder, baking soda, cinnamon and melted butter. Crumble evenly over the apple mixture.

Bake for 45 minutes. Serve warm, with whipped cream or vanilla ice cream, if desired.

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Fake Apple Pie