Tag: baking Page 7 of 9

Slow Cooker Gluten Free Pumpkin Pie Pudding

On July 8, 2021

I made this slow cooker dessert for dinner. I love pumpkin pie and this was an easy to make substitute. It was super good and the best part was the whipped cream got my kids to eat it, letting them get some Vitamin A.

1 can pumpkin
10 oz milk
1/4 cup sugar
1/4 cup maple syrup
1/2 cup gluten free all purpose flour
2 eggs
1 tbs butter
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp vanilla

Add all ingredients to the slow cooker and mix well. Cover and cook on low for 6-7 hours. Serve in a bowl topped with whipped cream.

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Low Sugar Blueberry Muffins

By crafxzen

On July 5, 2021

In Baking Recipes, Muffins

I was looking for a really good, go to blueberry muffin recipe, and this recipe may finally be it. It’s full of flavor and is really good! The coconut oil adds a little extra flavor too. If you prefer to omit the coconut oil, then use a total of 1/2 cup butter.
This is a recipe I adapted from the Taste of Home April/May 2013 magazine, page 72 Jumbo Blueberry Muffin recipe.

1/4 cup butter, softened
1/4 cup coconut oil
1/4 cup brown sugar
1/8 cup honey
1/8 cup maple syrup
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour (I used: 1 cup all purpose flour, 1/4 cup wheat flour, 3/4 cup buckwheat flour)
2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 1/2 cups fresh or frozen blueberries

Topping:
cinnamon sugar

Preheat oven to 400 F. In a large bowl, cream butter, coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture; stir just until moistened. Fold in blueberries.

Fill greased or paper lined muffin cups two-thirds full. Bake for 13 – 20 minutes or until a toothpick comes out clean. Sprinkle with cinnamon sugar.

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Quick Easy Cutout Cookies

By crafxzen

On July 5, 2021

In Baking Recipes, Cookies

The following recipe was in my Better Homes and Gardens cookbook. I modified it a bit though. I also experimented by adding coconut oil for half of the butter. It worked great! I may try all coconut oil the next time I make them. Coconut oil is healthier than butter and has many health benefits, including it’s good for your teeth.

1/3 cup butter, softened
1/3 cup organic coconut oil (I didn’t melt it)
1/4 cup brown sugar
1/4 cup honey
1 tsp. baking powder
1/8 tsp. salt
1 egg
1 Tbsp. milk
1 tsp. vanilla
2 cups all purpose flour (I used 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup buckwheat flour)
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 375 F.

I made this in my food processor and just added all of the ingredients in order.

To make without a food processor, beat butter and coconut oil on medium to high speed for 30 seconds. Add sugar, honey, baking powder, salt, cinnamon and nutmeg. Beat until combined. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.
If necessary, cover and chill dough for 30 minutes or until easy to handle. Roll dough out until 1/8 inch thick and cut dough into desired shapes using cookie cutters.

Bake at 375 F for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. Frost with your favorite frosting.

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Easy Pumpkin Pudding

By crafxzen

On July 5, 2021

In Baking Recipes, Pudding

Pumpkin is a great source of Vitamin A. It also contains Vitamin C, Vitamin E and B vitamins along with minerals such as copper, calcium, potassium and phosphorus.
This was super easy to make and only took about 10 minutes.

I made my own version based on the following two recipes:

http://caloriecount.about.com/pumpkin-pudding-vegan-recipe-r55425
http://www.peta.org/living/vegetarian-living/pumpkin-pudding.aspx

Here’s the recipe I came up with:

1 can pumpkin purée
1 1/4 cups milk
1 tsp. vanilla extract
2 Tbsp. cornstarch
1 Tbsp. maple syrup
1/2 Tbsp. honey
1/2 Tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
dash ginger
1 tsp. ground flaxseed, optional

Add all ingredients in order to sauce pan. Mix well and cook on medium low heat for 6 – 8 minutes, until thick.

Pour into dishes and refrigerate for about 1 1/2 hours.

Serve with whipped cream if desired.

Whipped Cream:

1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.

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Crisco Easter Bunny Cake

By crafxzen

On July 5, 2021

In Baking Recipes, Cake

I used to make this Easter Bunny Cake recipe with my grandmother when I was little. We would make it every Easter. I started making it on my own years later. Super good! I haven’t made it in quite a few years, but this year my sister requested that I make it.
My sons helped me make it.
I did modify the recipe to use less sugar, now that I have high blood sugar and know how bad sugar is for you. Below is the original recipe and my modified recipe.

Original Crisco Easter Bunny Cake Recipe:

2 egg whites
1/3 cup granulated sugar
1 3/4 cups sifted, all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup milk
1/2 cup Crisco oil
2 egg yolks

Preheat oven to 350 F. Grease and flour two standard size round pans.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine flour, 1 cup granulated sugar, baking powder and salt. Add vanilla, milk, Crisco oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350 F for 25 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool 20 minutes before removing from pans. Cool completely before frosting.

My Easter Bunny Cake Recipe:

2 egg whites
1/6 cup granulated sugar
1 1/4 cup organic all purpose flour, 1/4 cup whole wheat flour, 1/4 cup buckwheat flour
1/4 cup dark brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 teaspoons vanilla
1 cup milk
1/2 cup organic cold pressed canola oil
2 egg yolks

Preheat oven to 350 F. Grease and flour two standard size round pans.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/6 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine all flours, 1/4 cup dark brown sugar, baking powder, salt and cinnamon. Add honey, maple syrup, vanilla, milk, canola oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350 F for 22 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool 20 minutes before removing from pans. Cool completely before frosting.

Buttery Cream Frosting: Fills and frosts two standard rounds

1/2 cup Butter Flavor Crisco All-Vegetable Shortening or 1/2 Butter Flavor Crisco Stick
7 cups confectioners’ sugar
2 1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco All-Vegetable Shortening. Add confectioners’ sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

My Buttery Cream Frosting: Fills and frosts two standard rounds

1/2 Butter Flavor Crisco Stick
5 cups confectioners’ sugar
2 1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco Stick. Add confectioners’ sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

Easter Bunny Cake Assembly:

Cut ears and bow tie from one cake, by cutting two equal sized arcs from the left and right sides of one cake. The left and right arcs are the left and right ears. The middle piece is the bow tie.

Arrange whole cake (this is the face) on large serving plate, with two ears positioned at top left and top right, and bow tie placed under the face. Brush off any excess crumbs; set aside.

Frost entire cake. Sprinkle with coconut. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and Smucker’s Jelly Beans for bow tie decoration.

I only put coconut on the ears, since some people don’t like coconut. I used M&M’s for the eyes, nose and bow tie decoration, since we don’t really eat gumdrops and jelly beans. I also made red frosting for the whiskers instead of licorice strips.

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Banana Bread

By crafxzen

On July 5, 2021

In Baking Recipes, Bread

My favorite banana bread recipe modified from a Hannaford July/August 2010 magazine, pg. 15 recipe. Moist and tastes great!

2 eggs
1/4 cup brown sugar
1/8 cup honey
1/8 cup maple syrup
1 cup mashed ripe bananas (2 to 3 medium bananas)
1/3 cup buttermilk (Make your own: Add 1/3 Tbsp. vinegar to a 1/3 measuring cup and fill with milk. Let sit for 5 minutes.)
1 Tbsp. applesauce (or 1 Tbsp. oil or 1 Tbsp. plain yogurt)
2 Tbsp. unsalted butter softened
1 Tbsp. vanilla extract
1 3/4 cups all-purpose flour (or 1 cup all-purpose flour + 1/2 cup whole wheat flour + 1/4 cup buckwheat flour)
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 350 F. Spray a 9-by-5 inch loaf pan with cooking spray and set aside.

In a large bowl, use an electric mixer on medium speed to beat eggs with brown sugar, honey and maple syrup until thick and light. Stir in mashed bananas, buttermilk, applesauce, butter and vanilla. Beat on medium speed until blended.

In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to the banana mixture and beat on low speed until just combined. Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.

7/1/18 – I made this in my convection oven and it came out super good. I put it in a 9×9 pan and baked it at 325 F for about 40 minutes. I was able to pass it off as cake to my picky eater who doesn’t like banana bread. I also served it warm with a scoop of vanilla ice cream.

4/3/16 – To make this gluten free: substitute the 1 3/4 cups all purpose flour with 1 3/4 cups Bob’s Red Mill Gluten Free All Purpose Flour

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St. Patrick’s Day Mint Chocolate Chip Cookies

By crafxzen

On July 5, 2021

In Baking Recipes, Cookies

This recipe is a combination of the Nestle Toll House Dark Chocolate Chip cookie recipe on the back of the dark chocolate chips package and the McCormick Mint Chocolate Chip Cookies recipe found here.

I made it in my food processor and added the 1/4 tsp of food coloring at the very end. I think I mixed it too long as the consistency of the batter changed. After they were baked, the edges were brown while the rest was green. The next time I make this, I’m going to try adding the food coloring after the eggs and reduce the amount to 1/8 tsp of food coloring. Despite the brown edges, these were really good.

1 3/4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup buckwheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp McCormick peppermint extract
2 eggs
1/8 – 1/4 tsp green food coloring
1 1/4 cups dark chocolate chips

Preheat oven to 375 F.

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and mint extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Stir in food coloring. Gradually beat in flour mixture. Stir in chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 – 11 minutes or until golden brown. Makes about 4 1/2 dozen cookies.

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Banana Cream Pie

By crafxzen

On July 5, 2021

In Baking Recipes, Pie

I made Banana Cream Pie for the first time ever a few weeks ago. The original recipe is from: http://allrecipes.com/recipe/banana-cream-pie-i/

My version is below, altered to use less sugar and my favorite baking ingredients, honey and cinnamon.

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

Preheat oven to 425.
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. Bake for 10 minutes.

Filling:

1/4 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
1 tbs honey
1/4 tsp cinnamon
whipped cream, optional

Preheat oven to 350 F.

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes & keep stirring. Remove the mixture from the stove; add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Drizzle with honey. Sprinkle with cinnamon. Top with pudding mixture.

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Before serving, top each slice of pie with whipped cream, if desired.

Whipped Cream:

1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.

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Buckwheat Apple Muffins

By crafxzen

On July 5, 2021

In Baking Recipes, Muffins

I’ve just discovered Buckwheat flour. Buckwheat is gluten free and full of vitamins iron and potassium. It is also very high in protein, comparable to meat, eggs and milk. Buckwheat is low in fat and sodium.
Buckwheat is an herb, not a grain and from what I’ve read it can be used 1 for 1 in place of flour in any recipe that calls for using flour: breads, muffins, cakes, pizza dough etc.
My first attempt at using buckwheat flour resulted in the following recipe. They were approved by my 2 picky eaters. Pretty good flavor, add more sugar if you wish, and pretty moist.
Next time I make this I will try all buckwheat flour.

4 tbs butter, softened
1/8 cup canola oil
2 eggs
1/8 cup brown sugar
1/8 cup raw honey
1/8 cup pure maple syrup
1/4 cup applesauce
1 tsp vanilla
1/2 cup plain yogurt

1 cup buckwheat flour
plus 1 cup flour of your choice:
1 cup buckwheat flour
or
1 cup all purpose flour
or
(Since I have a bunch of flours on hand, I used:
1/4 cup whole wheat flour
1/4 cup organic pastry flour
1/4 cup unbleached, unenriched white flour
1/4 cup organic all purpose flour)
3/4 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1 cup buttermilk
2 apples, quartered
1/2- 1 cup berries of your choice, optional

Preheat oven to 400.
In food processor, combine butter, oil, eggs, brown sugar, honey, maple syrup, applesauce, vanilla, yogurt and mix. Add flours, cinnamon, nutmeg, baking soda and mix.
Add buttermilk and mix. Add apples and mix until apples are chopped. Stir in berries of your choice, if using.

Pour batter into muffin cups. I filled the muffin cups halfway to make smaller muffins which made 32 muffins.

Bake at 400, 15 – 20 minutes.

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Grandma’s Strawberry Rhubarb Pie

By crafxzen

On July 5, 2021

In Baking Recipes, Pie

Strawberry Rhubarb Pie

This is my mother’s strawberry rhubarb pie recipe. My oldest son loves it! I made it last weekend and he ate the whole pie himself, except for 2 small pieces! Him and my sister even fight over sharing this strawberry rhubarb pie whenever my mother makes it.
This is the original recipe with the additions I made to cut down the amount of sugar & salt. I also added cinnamon & nutmeg to make up for the lack of sugar.

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 granulated sugar – I used 1/4 + 1/8 cup dark brown sugar
1/4 tsp salt – I used 1/8 tsp salt
5 tbs all-purpose flour
2 cups sliced strawberries
2 cups diced rhubarb
2 tbs butter
I also added 1/2 tsp cinnamon, dash of nutmeg

Preheat oven to 425.
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 ingredients for the filling, except strawberries & rhubarb. Mix dry ingredients into strawberries & rhubarb. Put into crust in pie pan. Dot with butter. Add top crust. Flute edges. Bake 40 – 50 minutes.

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