Ingredients
Directions
- Grease a cookie sheet and set aside. Preheat oven to 400 degrees F. Cream the butter, and both types of sugar. Blend in the egg, buttermilk and vanilla extract.
- Combine the flour, baking soda and salt. Mix into the butter mixture gradually. Put the cookie dough into the refrigerator for 60 minutes.
- Drop the cookie dough by rounded teaspoonfuls onto the cookie sheet. Leave about 2 inches between each drop so the cookies don't touch when they cook. Sprinkle granulated sugar on top of each cookie before baking. Bake until cookies are golden and set (about 8 or 9 minutes).
Ingredients
Directions
- Add all ingredients to a blender or food processor. Blend until all sugar is dissolved and the icing is smooth and thick.
Ingredients
Directions
- Preheat oven to 350 degrees F. Grease 2 9x1-1/2 inch round cake pans and dust with flour. Combine 2/3 cup sugar, 1/2 cup milk, 1 beaten egg and chocolate to a saucepan over medium heat. Cook until the mixture boils. Remove from the heat and set aside.
- Cream the sugar and butter until fluffy. Stir in the vanilla. Beat in the remaining eggs one at a time.
- Sift the flour and baking soda and gradually add to the creamed sugar alternating with the remaining milk. Stir in the melted chocolate mixture when it has cooled.
- Transfer the batter to the cake pans and bake until a toothpick inserted near the center comes out clean (25-30 minutes). Allow the cakes to cool for 10 minutes. Remove the cakes from the pans and frost with The Best Milk Chocolate Frosting.
Ingredients
- 4 eggs
- 2 sticks butter
- 1 cup light brown sugar
- 3 lemons, zested and juiced
- 1/2 cup almonds, ground
- 1-1/2 cups self-raising flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons fresh orange juice
- 1/2 cup caster sugar
Directions
- Preheat oven to 350 degrees F. Grease a 7-1/2 inch cake pan. Grease some waxed paper and line the pan. Coat the walls and bottom of the pan with flour and discard any excess. Cream the butter and brown sugar in a non-reactive bowl until light and fluffy. Beat in the eggs one at a time. Stir in the almonds and lemon zest.
- Sift the flour, baking powder and salt into a non-reactive bowl. Gradually stir the sifted flour into the egg mixture. Add the batter to the cake pan and smooth the surface with a spatula.
- Bake until a wooden skewer comes out clean when inserted in the middle of the cake (75 to 90 minutes).
- Add the lemon juice, orange juice and caster sugar to a saucepan over low heat. When the sugar is dissolved turn the heat up to medium and bring to a boil for 2 minutes until thickened. Remove the syrup from the heat. Use a wooden skewer to poke holes in the cake. Drizzle the syrup on top of the cake. Allow it to soak until the cake has cooled completely and remove it carefully from the pan.
This recipe has been adapted from The Practically Vegetarian Cookbook
.
Ingredients
- 1-1/2 cups plus 6 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- pinch salt
- 1-1/2 cups hot water
- 3 eggs, separated
- 2 tablespoons butter
- 1/2 teaspoon lemon zest
- 1/3 cup lemon juice
- 1 baked 9-inch pie crust
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Directions
- Mix 1-1/2 cups sugar, cornstarch, flour and salt in a medium saucepan and gradually add the hot water stirring constantly. Cook over high heat while stirring until the mixture boils. Reduce heat to medium and cook for 2 more minutes.
- Beat the egg yolks and stir a few tablespoons of the sugar mixture into the yolks. Slowly add the yolk mixture back to the saucepan and return to a boil stirring constantly for 2 minutes. Stir in the butter, lemon juice and lemon peel. Remove from heat.
- Preheat oven to 350 degrees F. Whisk the egg whites, cream of tartar and vanilla until they become foamy and soft peaks form. Whisk in the remaining 6 tablespoons of sugar 1 tablespoon at a time until the sugar is dissolved and stiff peaks have formed.
- Pour the lemon filling into the pie crust. Distribute the meringue evenly over the top of the filling. Bake 12 to 15 minutes until meringue is golden.
Note: You can use a pie crust shield
to keep the edges of your crust from overcooking if needed.
Ingredients
- 20 ounces frozen raspberries
- 1 quart vanilla ice cream, divided
- 3 cups cold milk
Directions
- Puree the raspberries in a blender or food processor until smooth. Press the puree through a strainer with the back of spoon to remove the seeds.
- Mix the raspberry puree with half of the ice cream and beat until smooth. Add the milk and mix well.
- Top each flip with a scoop of the remaining ice cream.
Ingredients
- 2 egg whites
- 1 cup canned pumpkin
- 3/4 cup evaporated skim milk
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger, ground
- 1/8 teaspoon allspice
- pinch of salt
Directions
- Preheat oven to 325 degrees F. Beat the egg whites in a non-reactive bowl until foamy. Carefully stir in the evaporated milk, pumpkin, sugar, spices and salt.
- Fill 4 ramekins with the pumpkin custard. Place the ramekins in a shallow baking dish and pour 1 inch of boiling water around the ramekins.
- Bake until a toothpick inserted into the center comes out clean (35-40 minutes). Remove ramekins from the water and set aside to cool slightly before serving. Can be served chilled as well.
This recipe was adapted from Better Homes and Gardens New Dieter's Cookbook
.
Ingredients
- 1-1/2 cups fresh (or thawed frozen) blueberries
- 1 tablespoon Cointreau (optional)
- 3 tablespoons granulated sugar, divided
- 2/3 cup skim milk
- 1/3 cup all purpose flour, sifted
- 1 large egg
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon confectioners sugar (optional)
Directions
- Preheat oven to 350 degrees F. Mix the blueberries with Cointreau and 1/2 tablespoon granulated sugar in a non-reactive bowl. Let the mixture stand at room temperature for 30 minutes.
- Combine 2 tablespoons granulated sugar, milk, egg, flour, vanilla extract and orange zest in a food processor until smooth.
- Transfer the blueberry mixture into a greased 6 cup baking dish. Pour the batter over the top slowly and sprinkle the remaining 1/2 tablespoon granulated sugar over the top.
- Bake for 60 minutes until golden brown. Dust with confectioners sugar before serving.
This recipes was adapted from Reader's Digest Great Recipes for Good Health
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 2 eggs beaten
- 2 cups flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 cup sour milk (directions below)
- 1 cup strawberry jam
Directions
- Preheat oven to 375 degrees F. To make sour milk, add 1/2 tablespoon lemon juice to 1/2 cup milk and let it stand for 15 minutes until starting to curdle. Cream sugar and butter until light and fluffy. Beat in eggs. Sift flour, spices, baking soda and salt. Add sour milk and flour to creamed butter alternating until they are all well mixed.
- Carefully fold in the jam. Bake in greased muffin pans until inserted toothpick comes out clean (20-25 minutes). Let cupcakes cool slightly then remove them from the pans and frost.
Recipe adapted from Culinary Arts Institute Encyclopedic Cookbook 1972
Ingredients
- 1-1/4 cups flour
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons Organic Blackstrap Molasses
- 1 egg
- 1/2 cup chopped walnuts
- zest of one orange
Directions
- Sift flour and mix with ginger, cloves, baking soda and salt. Cream butter, sugar and molasses in a large non-reactive bowl. Beat in egg, nuts and orange zest. Stir in the flour mixture gradually.
- Drop rounded teaspoonfuls onto a greased cookie sheet. Leave about 2 inches between each cookie. Bake until the cookies are golden brown (10-12 minutes). Transfer to a rack to cook completely.
Recipe adapted from Woman's Day/June 14, 1978
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar, divided
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 egg, separated
- 1-1/4 cups flour
- 1 cup macadamia nuts
, finely chopped
- 1/2 teaspoon cinnamon
- confectioner's sugar for dusting
Directions
- Cream the sugar, 1/4 cup brown sugar, vanilla extract and salt in a large non-reactive bowl until fluffy. Beat in the egg yolk. Mix the flour into the butter mixture until thoroughly incorporated.
- Preheat oven to 350 degrees F. Press the dough into the bottom of a greased 8x8x2 inch baking pan. Bake on the lowest rack for 10 minutes.
- Beat the egg white with reserved brown sugar until the sugar is completely dissolved and the mixture is smooth. Add the macadamia nuts and cinnamon to the egg mixture and mix well. Spread the egg white mixture on top of the dough and return to the middle rack of the oven for an additional 15 minutes until the top is firm.
- Cut into bars while the dough is slightly warm. Transfer the bars to a wire rack to completely cool. Dust the bars with confectioners sugar.
Ingredients
Directions
- Drain peaches but reserve the syrup. Combine 1 stick butter, brown sugar, evaporated milk and peach syrup. Cook in medium saucepan over medium heat until thickened slightly (5 minutes). Remove from heat.
- Preheat oven to 325 degrees F. Use the remaining butter to grease a 13x9x2 inch pan. Pour syrup mixture into the pan, distribute the peaches evenly along the bottom and sprinkle the cinnamon and pecans evenly over the top.
- Follow the directions to prepare the cake mix and carefully pour over the peaches. Bake 30-35 minutes. Cool on a wire rack before removing from the pan.
Ingredients
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 egg white
- 1/2 cup Barry Farm Almonds
, ground
- 1-1/4 cups all purpose flour
Directions
- Cream butter, sugar, almond extract and salt in a large non-reactive bowl until fluffy. Beat in the egg white. Add the flour and almonds and stir until the flour is fully incorporated and moist. Roll the dough into a ball and wrap in plastic. Chill the dough in the refrigerator for 60 minutes.
- Preheat oven to 350 degrees F. Press tablespoon sized drops of dough into fluted cookie molds. Leave a small dip in the center. Bake until light golden brown (10-12 minutes). Let cool for 5 minutes and remove from molds. Transfer to wire rack until cooled completely. Add a drop of jam, some icing or whipped cream to the indentation for an extra special treat.
Ingredients
- 1-1/2 sticks unsalted butter softened
- 1 cup sugar, divided
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup ground walnuts
- 2 cups all purpose flour
- 12 ounces Oregon Hill Seedless Marionberry Jam
Directions
- Cream butter, 1/2 cup sugar, vanilla extract, salt and egg yolk until fluffy. Mix in flour and walnuts. Blend until flour is fully incorporated. The dough will be a bit crumbly at this point. Roll dough into a ball and divide in half. Wrap the dough balls in plastic and chill in the refrigerator for 60 minutes.
- Preheat oven to 375 degrees F. Roll dough into balls 1 tablespoon at a time. Roll the dough balls in the reserved 1/2 cup sugar. Place the dough on a greased cookie sheet or a sheet lined with foil. Press your thumb into the center of each dough ball to form a dent. Fill each dent with 1/2 teaspoon jam.
- Bake the cookies until the cookies are golden brown (12 to 15 minutes). Cool for a few minutes before transferring cookies to wire racks.
Recipe has been adapted from Family Circle Magazine
, chopped
(15 oz cans)