Category: Baking Recipes Page 8 of 10

On July 5, 2021

In Baking Recipes, Christmas, Cookies

I just picked up a set of heart shaped cookie cutters, so for Valentine’s Day, I’m using them with my go to cutout cookie recipe. They are super good! This is an old, long lost family recipe. The dough is very sticky, so have an extra cup or so of flour on hand. Refrigerating the dough for a few hours before rolling it out will also help.
Keep in mind this recipe is definitely not healthy, so eat in moderation.

2 cups sugar – I used 1 cup sugar
1/2 cup shortening – I used 1/4 cup shortening
1/2 cup butter, softened
3 eggs
1 cup sour cream – I used 1/2 cup sour cream
1 tbs vanilla
4 cups all-purpose flour + at least 1 cup – I used 2 cups Bob’s Red Mill 1 to 1 baking flour and 2 cups Bob’s Red Mill all purpose gluten free flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp nutmeg

Preheat oven to 375.
Spray cookie sheets with oil or non-stick cooking spray or use parchment paper.
Add all ingredients in order and mix well. Add extra flour if dough is too sticky. Original recipe says to let dough rest for 10 minutes, but I refrigerate it for at least 2 hours.
Roll out between 2 well floured pieces of wax paper. Cut into shapes with cookie cutters.
Bake at 375 for 9 – 10 minutes.

Here is the healthier version I just made for Easter:

2/3 cups sugar
1/2 cup shortening
1/2 cup butter, softened
2 eggs
1/2 cup sour cream
1 tbs vanilla
2 cups all-purpose flour
1 3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup wheat germ
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon

I refrigerated the dough for a couple of hours. This version wasn’t quite as sticky as the original version, but still needs some extra flour when rolling out.

The frosting recipe I used was from my Pillsbury Complete Cookbook, pg. 382. It made just enough for the amount of cookies I had. Double the recipe if you like a lot of frosting.

Buttery Decorator Icing

1/4 cup butter, softened
1/8 cup shortening
1/2 tsp vanilla
2 cups powdered sugar
2 tbs milk

In large bowl, combine butter and shortening; beat until light and fluffy. Add vanilla, mix well.
Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired consistency.

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Quick n Easy Banana Split

In Baking Recipes, Dessert

This is a recipe similar to one found in my new Speedy Sneaky Chef book. It is super easy and only takes a few minutes to make.

1 frozen banana
3 tbs of yogurt, plain or any other flavor of your choosing will work
1 tsp honey
1/8 tsp cinnamon

Add all ingredients in order to a small food processor. Mix until smooth.

Tip: Keep a couple of frozen bananas in the freezer ready to go.
This recipe would also be great with other frozen fruit in place of or in addition to the banana.

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Jessica Collins Soft and Chewy Gingersnap Cookies

In Baking Recipes, Cookies

I love ginger cookies this time of year. I made this recipe last week. It was a ginger cookie recipe by actress Jessica Collins I found in the December 27, 2011 issue of Soap Opera Digest. Pretty good!

2 cups all purpose flour
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter – 12 tbs – a little colder than room temp
1 cup granulated white sugar
1 large egg
1/4 cup dark molasses
1/2 tsp vanilla extract
Cinnamon sugar: 1/3 cup sugar, 1/2 tsp cinnamon mixed in a small bowl

Mix together flour, ginger, cinnamon, cloves, baking soda, salt.
With a mixer, beat butter & sugar until light & fluffy – about 1 minute.
Beat in egg, molasses, vanilla on medium speed – about 1 minute.
Turn mixer to low & gradually add flour mixture. Do not overmix.
Form dough into a loose disk & wrap in plastic wrap. Refrigerate for at least 2 hours. – Apparently this is a great cookie baking secret, so don’t skip this step.
Preheat oven to 350. Let dough sit for 10 minutes at room temperature.
Pinch off small amounts of dough and roll into a ball. Roll each ball into cinnamon sugar and place on a cookie sheet lined with parchment paper.
Place balls 2 1/2 inches apart on cookie sheet. Bake for 15 – 17 minutes.
Cookies are done when they are set and slightly cracked on top.
Note: Cookies will puff up and flatten.
Sprinkle warm cookies with a pinch more of cinnamon sugar and cool on a wire rack.

Jessica Collins used to play Dinah Lee on the soap opera Loving. She now plays Avery on The Young and the Restless. She also has her own cooking website: http://www.jessicacollins.tv/

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Apple Pear Crisp Fruit

In Baking Recipes, Dessert

This recipe is adapted to use less sugar from the Pear Crisp recipe out of The New American Plate Cookbook
, pg. 248. I added more spices in place of the sugar. The original recipe also calls for 6 pears, which I replaced with 4 pears and 2 apples.
It is delicious!!!

1/4 cup rolled oats
3 tbs whole wheat flour
4 tbs unbleached all purpose flour
1 tbs wheat germ
2 tbs packed dark brown sugar
1/4 tsp ground cinnamon
1 tbs canola oil
4 pears, peeled, if desired, cored and cubed into 1 inch pieces
2 apples, peeled, if desired, cored and cubed into 1 inch pieces
1 tbs lemon juice
1/4 tsp ground nutmeg
1/16 tsp ground cloves

Preheat oven to 375. Coat an 8 or 9 inch round or square pan with canola oil or non-stick cooking spray. In a bowl, combine pears, apples, lemon juice, 1/2 tbs of the dark brown sugar, 2 tbs of all purpose flour, nutmeg and cloves. Spoon the mixture into the prepared pan.
In a food processor, pulse the oats for 15 seconds. Add whole wheat flour, 2 tbs of all purpose flour, wheat germ, 1 1/2 tbs of brown sugar, and cinnamon. Process for 15 seconds. Drizzle in canola oil and process for 30 seconds. Cover top of pear mixture with oat mixture, pressing down gently. Bake for 45 to 50 minutes, until the topping is brown and the pears are bubbling. Serve hot.

If you don’t have a blood sugar issue, like I do, this would be really good served with vanilla ice cream or whipped cream.

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Healthy Pumpkin Pie Scratch

In Baking Recipes, Pie

Pumpkin Pie! My favorite! It does use canned pumpkin. One of these days, I will try a pumpkin pie from a real pumpkin, but for now here is my new go to recipe for pumpkin pie:

1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/4 cup dark brown sugar
2 eggs
1/4 tsp vanilla
1 15 oz. can of pumpkin
1 12 oz. can fat-free evaporated milk

Preheat oven to 425.
Combine cinnamon, ginger, nutmeg, allspice and dark brown sugar. Stir in eggs and vanilla. Add pumpkin. Slowly stir in evaporated milk.
Pour into prepared pie crust and bake at 425 for 15 minutes. Reduce temperature to 325, bake 40 – 50 minutes or until knife inserted near center comes out clean. Cool and serve. Refrigerate any remaining.

My sort of healthy pie crust recipe is the following:

1 cup all purpose flour
1/4 cup canola oil
2 1/2 tbs water

Mix all ingredients together with a fork and roll out between 2 sheets of waxed paper.
Makes 1 pie crust.

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Grandma’s Healthy Homemade Apple Pie

In Baking Recipes, Pie

Fall + fresh apples = homemade apple pie! YUMMM!
This is my mother’s apple pie recipe updated to make it easier on my blood sugar.

2 pie crusts
6 – 8 cups sliced & peeled apples
1/4 cup dark brown sugar
1 tbs stone ground whole wheat flour
1 tbs unbleached white flour
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tbs butter, optional

Mix together brown sugar, flours, cinnamon & nutmeg. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter, if desired. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.

This was the original recipe, if you don’t worry about sugar consumption:

2 pie crusts
6 – 7 cups sliced & peeled apples
1 cup granulated sugar
2 tbs flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbs butter

Mix together sugar, flour, cinnamon, nutmeg & salt. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.

The pie crust recipe I use is:

1/2 cup stone ground whole wheat flour
1/2 cup unbleached white flour
1/4 cup canola oil
2 1/2 tbs water

Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.

The original pie crust recipe my pie crust recipe above is adapted from is:

1 cup flour
1/4 cup vegetable oil
1/2 tsp salt
2 tbs water

Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.

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Aunt Sherry’s Strawberry Apple Pear Pie

In Baking Recipes, Pie

Bottom Crust with Filling

This is similar to strawberry rhubarb pie. I substituted the apple and pears for the rhubarb because that was what I had on hand. The strawberries made it look like strawberry rhubarb pie.
It’s super easy and tastes great!

Makes 1 Pie Crust:

1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water

Filling:

1 1/2 cups fresh or frozen strawberries, diced
2 pears, peeled and diced
1 apple, cored, peeled, and diced
1/2 tsp ground cinnamon
1/4 cup brown sugar
1/6 cup unbleached all-purpose flour
squirt of honey

Preheat oven to 375.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan.
Combine all filling ingredients and put in glass pie pan on top of the pie crust.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put top pie crust on top of the filling in the glass pie pan.
Pinch the edges of the top and bottom pie crusts together. Poke a few holes in the top crust using a fork.
Bake for 45 – 50 minutes, or until bubbly. Let cool 10 minutes before cutting.

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Ultimate Oatmeal Chocolate Chip Cookies

In Baking Recipes, Cookies

These chocolate chip cookies are a combination of chocolate chip cookie recipes from the Nestle Toll House chocolate chippackage, Subway Oatmeal Raisin Cookies from the Fast Food Fix, and Sneaky Chef Flour Blend recipe.
They are so good, I have a hard time not eating them. Even my picky eaters like them.

1/3 cup whole wheat flour
1/3 unbleached all-purpose flour
1/3 cup wheat germ
1/2 cup oatmeal
1/2 tsp ground cinnamon
1/2 tsp baking soda
pinch of salt, if desired
1/4 cup butter, unsalted, softened
1/4 cup unsweetened applesauce
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup dark chocolate chips

Preheat oven to 375.
In a small bowl, combine whole wheat flour, unbleached all-purpose flour, wheat germ, oatmeal, cinnamon, baking soda and salt.
In a large bowl, beat butter, applesauce, granulated sugar and brown sugar for 2 minutes. Add egg and vanilla and mix on medium speed until well blended.
Add flour mixture and beat on low speed until well blended. Add chocolate chips and stir.
Drop by tablespoons onto cookie sheets sprayed with non-stick cooking spray. Bake 8 – 12 minutes. Makes about 2 dozen.

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Homemade Chocolate Chip Granola Bars