Archive for the ‘Candy, Cookies & Breads’ Category

Low Carb Rolls

January 14, 2018

This recipe comes from an old friend of mine.  I have been trying to get people to submit some healthy recipes and Johnie posted this one this morning on her FB page and I asked her permission to use it.

1 1/2 cups almond flour
1 tbsp baking powder
2 lg eggs
2 1/2 cups mozzarella cheese- shredded
2 oz cream cheese- cubed

Melt mozzarella and cream cheese together in microwave until melted. Approx 2 minutes, stir half way through. While that’s melting, stir together flour, baking powder and eggs. Add flour mixture to melted cheese mixture while still hot and melted. Knead with your hands until it forms a dough (It gets super sticky, so you might want to oil your hands or wear gloves). If it gets too cold, it’ll become hard to mix… you can heat it in microwave for a few seconds to make it more pliable. Divide into 6-8 sections and roll into balls. Bake on parchment paper on baking sheet in preheated 400° oven until they start to brown.

For best results, use whole milk mozzarella

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Basic Homemade Bread Recipe

December 29, 2017

For years I have used Rhodes frozen bread dough because homemade bread was always a pain and the frozen dough was just easier.  This recipe is very simple and pretty hard to screw up and it tastes is fantastic.

Once again, this is another recipe from Taste of Home.   

See my note at the bottom.

 

Ingredients

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Notes: I put cracked sea salt in my greased pan and while baking, I brush it with butter and put some on top.

Nana’s oatmeal chocolate chip cookies

December 26, 2017

My Mom totally surprised me the other day when she texted me this picture of the recipe in Nana’s handwriting. Turns out the picture comes from my Aunt Elaine. Nana had written it out and gave it to Elaine when her and my Uncle Mike got married. In 1963!!

Click to enlarge.

I haven’t had these cookies since I was a kid. I don’t eat sweets anymore, but my recollection of them is DELICIOUS!

1 1/2 C flour
1/2 C white sugar
1 1/2 cups brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 C oats
1 C peanut butter
1 C chocolate chips
1 tsp vanilla
3/4 C shortening
2 eggs
1/4 C water

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Hummingbird cake

April 19, 2017

This recipe comes from my Aunt Elaine, by way of a ‘hey, can you post this’ text from my Mom.

Ingredients

    3 cups all-purpose flour, sifted
    2 cups sugar
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon allspice
    1 1/3 cups vegetable oil
    2 teaspoons vanilla extract
    3 large eggs, lightly beaten
    1 3/4 cups very ripe banana, mashed
    2 cups toasted chopped pecans, divided
    1 (8-ounce) can crushed pineapple, undrained
    1 cup butter, softened
    6 cups powdered sugar
    2 teaspoons vanilla extract
    pinch of salt
    2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

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Apple Dapple Cake

January 7, 2017

 

 

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3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)

Sauce:

1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter

Instructions:

Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!

Blueberry Muffins with Crumb Topping

December 31, 2016

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My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!

Muffins

1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted

DIRECTIONS

Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.

Sweet and Spicy Mixed Nuts

October 14, 2016

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Ingredients

1 cup almonds

1 cup pecans

1 cup walnuts

1/4 cup shelled raw pumpkin seeds (pepitas)

1/3 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon dried rosemary leaves

2 teaspoons crushed red pepper flakes

1 teaspoon hot smoked Spanish paprika

1 teaspoon kosher salt

Preparation

Preheat oven to 350 degrees.  Toss all ingredients in a medium bowl to evenly coat nuts.  Transfer to a rimmed baking sheet or a large cast iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20-25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming.  Let cool.

Coconut & Chocolate Bites With Sea Salt

August 21, 2016

This is another recipe that I got from FB.  I’m a huge Almond Joy and Mounds fan so I thought this would be really good.

Please see my notes below for suggestions and what I did different.  Normally I make a recipe exactly how it states the first time and then modify it to my liking the second time.  But I chose not to do that this time.

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Ingredients

  • 1 14 ounce bag flaked sweetened coconut
  • 1 14 ounce can sweetened condensed milk
  • 1 ½ tsp. vanilla extract
  • 1 cup whole almonds, toasted
  • 12 ounces dark chocolate, finely chopped
  • 1 tbsp. coconut oil
  • Flaky sea salt, for sprinkling

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Breakfast Apple Bran Loaf/Muffins

July 26, 2016

apple bran muffin

Ingredients:

2 eggs

1 scant cup buttermilk (or 1 scant cup whole or 2% milk + 1 T vinegar)

1 large apple, grated (about one cup)

1/2 cup melted butter

1 teaspoon vanilla extract

1 1/3 cup plain, bran cereal

1 cup all purpose flour

1/2 cup oat bran or coarsely pulsed oats, plus more for topping

1/2 cup granulated sugar

1/3 cup brown sugar, plus more for topping

1/2 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

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Homemade Cast Iron Bread/Sea Salt

March 27, 2016

I have no idea where I got the idea of putting sea salt on my homemade bread.  It was a suggestion on a recipe that I had seen.  It gives the bread a completely different taste.  Yummy!!

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You can use any variety of homemade bread recipes that you would like.  If you don’t want to make it from scratch, pick up some Rhodes Frozen Bread.  If you have never used it before. they make a variety of different products and they taste great. Plus, it’s so much easier!  This is what I use most of the time.

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Grease your cast iron pan and the dough.  I use a small cast iron dutch oven.  Let the dough rise and just before you get ready to pop it in the oven, melt a little bit of butter, brush on top and sprinkle some fresh ground sea salt on top of the dough.  We have a Sea Salt grinder that we use all of the time. Be careful not to use to much though, the butter already has salt in it.  Cook according to the instructions and enjoy.