Carob Brownies

Carob Brownies

1 Vanilla Bean Split/scraped

2 eggs

1 cup water

1/4 cup cold pressed olive oil

½ cup unsulphured molasses

1 ½ tablespoon of Carob Powder

1 ½ cup Gluten Free flour

½ teaspoon of baking powder

1 teaspoon sea salt

1 cup chopped walnuts (optional)

Preheat oven 350 degrees.  Spray an 8 inch square pan with Organic Extra Virgin Olive Oil spray.

Mix Vanilla Bean and all wet ingredients in one bowl, whisk to mix.

Mix all dry ingredients in another bowl.

Add all ingredients together and whisk until thoroughly mixed.

Pour batter into pan and bake 20 - 25 minutes or until toothpick inserted in middle comes out dry.

Cool to room temperature, cut into squares and enjoy.

Brownies can be topped with spreadable honey for extra sweetness.

Brownies can be frozen.     


Thanks to Ray Gillespe for this recipe

Apple Pie Bread

YIELD: 1 loaf

PREP TIME: 30 minutes

COOK TIME: 60 minutes

INGREDIENTS:

For the Batter

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 1/2 teaspoon vanilla
2 cups Gold Medal all-purpose flour
2 teaspoons homemade apple pie spice (see below)
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
3/4 cup chopped pecans
1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon homemade apple pie spice
2 tablespoons unsalted butter
1/3 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add in sugars and mix until well combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until thoroughly incorporated. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated. Fold in apples, pecans and cranberries.

3. Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

4. In a small bowl, combine brown sugar, flour and apple pie spice. Using apastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

5. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

NOTES:

- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.
- I have made this recipe using Honey Crisp and Granny Smith apples.
- Raisins and walnuts would be a spectacular addition to this bread.
- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

Apple Pie Spice

YIELD: about 1/3 cup

PREP TIME: 5 minutes

INGREDIENTS:

4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

DIRECTIONS:

1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

NOTES:

- These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
- If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

Homemade Biscuits

                                  Biscuits the right way

  2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/4 cup shortening or  lard
1/2 to 3/4 cup milk

Preheat to 450 degrees
Stir together dry ingredients.  Cut in Shortening until coarse meal. Slowly blend in milk, just to soft dough.
On a lightly floured surface knead dough 30 seconds.  Roll out to 1/2 inch thick. Cut out with floured cutter. Place on an ungreased  baking sheet 1 inch apart.  Bake 10-12 minutes until golden brown.

COOKIES!!!!

These recipes originally were made for a  cookie press. but you can shape them or roll them for cookie cutters if  you wish, spoon them out onto the pan. chill and slice, whatever is easier for you!

PLAY  have  fun!  Enjoy!!

Orange Cookies

1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbs orange juice
1 egg
1 tsp grated orange rind
2 1/2  cups sifted flour
dash of salt
1/4 tsp baking soda

cream butter and gradually ad sugars, beat until light.
Add orange juice, mix well. Add egg and grated orange rind. Sift flour salt and baking soda together and add to the creamed mixture gradually. mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.
Back at 350 approximately 10-15 minutes

                          

CARAMEL COOKIES

1 cup shortening
3/4 cup dark brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
3 1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Add salt and baking soda mix well! Gradually add flour and mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 350 approximately 10-15 minutes


Chocolate Cookies


1 c shortening
1 c sugar
1 egg
2 tsp vanilla
5 tbs cocoa
1 tsp baking powder
dash of salt
2 c sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla.  Sift dry ingredients together and gradually add to cream mixture, mix well.   Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 400 approximately 10-15 minutes