Snickerdoodles

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon -or- 2 tsp. grated lemon rind
1/2 cup sugar, for rolling

Heat oven to 400°F.  Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.  Blend flour, baking powder, and salt; add to mixture.  Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.  Bake 8-10 minutes. Remove immediately from baking sheet.

Apple Crisp

This is awful...I have officially become my grandmother.  Good luck:

-Enough apples to layer over the bottom of a dish.  Let's say a 6 inch square pyrex caserole dish so about 5 medium apples sliced and peeled.
-I squirt some agave nectar and maple syrup on the apples, maybe 1 T each
-Sprinkle seasoning and add other stuff: nuts, craisins, raisins, chocolate chips.  Cinnamon, nutmeg.
-I added a little brown sugar, about 2T

Topping:
-1/4 cup gluten free flour
-1/2 cup (maybe a little more) gluten free oats
-1/2 stick butter melted

-Bake 45 minutes at 350...serve with ice cream

Vermont Rhubarb Cobbler

-Cut 1 inch pieces of rhubarb, 4-5 cups
-sprinkle with 1 cup sugar and
-mix with 1T cornstarch
-Cover with 1 large can of pineapple

Topping:
1/3 cup butter
2/3 cup sugar
1t grated orange
1t vanilla
1c flour
1t powder
1/4 t salt
2/3 cup milk

Gramma Rita's Cinnamon Rolls

4 cups flour
5 T yeast
1/2 cup sugar
-mix dry

2 cup milk and lump butter warmed

feed dry into liquid with some salt

don't use all flour, kneed some and let rise 2+ hours

-roll out and coat with butter, cinnamon and brown sugar
-cut and let rise another hour

bake 15 minutes-ish at 375

Hermit Cookies

1 c molasses
1/2 c sugar
1/2 c melted shortening
1/2 c hot water
1 c raisins
3 cups flour
1 t soda
1 t cinn
1/2 t cloves
salt

mix and spread in rows 375

Gingerbread

1/2 c spry
3/4 t salt
1 1/4 t cinnamon
1t ginger
1/4 t nutmeg
3/4 t clove
1/2 c sugar
1 egg beaten
3/4 c molasses
2 1/2 c flour
1/2 t powder
1 t soda
1 c boiling water

-blend spry, salt and spices
-add sugar and egg...beat well
-add molasses
-sift in flour, soda and powder
-add water last
-bake 45-50 at 350 in 8x8 pan

Katherine Hepburn's Brownie Recipe

Ingredients

• ½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup roughly chopped walnuts or pecans

Directions

1. Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended.
2. Remove from heat and stir in the sugar.
3. Whisk in the eggs and vanilla.
4. Stir in flour, salt and walnuts. Mix well.
5. Pour into a well buttered 8-inch square baking pan.
6. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.

These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

white chocolate cranberry cookies

8 oz butter
1 1/2 c sugar
2 eggs
mix

add
2t vanilla
mix

add
2c flour
orange zest
1t powder
1/2 t salt
1/4t soda
mix

add
2c oats
2c crasins
12oz white chocolate chips

bake 375 till done

Blue Heaven's Key Lime Pie

Ingredients:
***Graham Cracker Crust ***
4 cups Graham Cracker Crumbs
3/4 cup Granulated Sugar
1/4 cup Butter -- melted
***Filling Ingredients***
2 cans Sweetened Condensed Milk -- Borden's
1 cup Key Lime Juice -- fresh
8 Egg Yolks
***Meringue***
8 Egg Whites
1/2 teaspoon Cream of Tartar
1/3 cup Confectioner's Sugar


Turn this recipe into a puzzle! [click]


Directions:

Graham Cracker Crust - Preheat oven to 350degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.

Filling - Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.

Meringue - Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done. Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.

Chocolate Coconut Truffles (makes 40)

1/2 c coconut butter - warm to soften
3/4 c agave nectar
2t vanilla
1/4t sea salt
1 c dried shredded coconut
2 1/4 c cocoa powder

-blend coconut butter, nectar, vanilla and salt
-add coconut, 1/2c at a time into blender until smooth
-put into bowl and stir in 2 c cocoa powder until combined fridge 10 min to set
-spoon tablesppons mixture and roll into balls, roll into cocoa powder
-store in fridge

Peepshi

http://www.seriouseats.com/recipes/2010/03/peeps-recipes-how-to-make-peepshi-sushi-rice-krispies-treats-easter.html

Chocolate pudding, raw and sugar free

Chocolate Pudding
1 avocado, diced
1/2 c agave nectar (a little less, too sweet)
1/4 c cocoa powder
1/4 c water
2 t vanilla extract
1/4 t sea salt
Place avocado, agave nectar, cocoa powder, vanilla extract and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.

SOFT MOLASSES COOKIES

3 ½ CUPS FLOUR
2 Sicks butter
2 eggs
½ cup molasses
1 cup brown sugar
Vanilla
Salt
2 t baking soda
1 ¼ cinnamon
1 1/4 clove
¾ ginger
350 for ten minutes

sugar cookies

sugar cookies

2 sticks butter
1 cup sugar
3 eggs
1 ½ tea vanilla
3 ½ cups flour
1 tea baking soda
2 tea cream of tartar
Refrig dough for 1 hr. roll and cut

12 mini, low fat chocolate Cheesecakes

12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted

Topping
1/3 cup fat-free hot fudge topping
Fresh raspberries, if desired


1.Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.

2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.

3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.

4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes.
Garnish with raspberries. Store cheesecakes covered in refrigerator.


1 Serving: Calories 200 (Calories from Fat 80);
Total Fat 9g (Saturated Fat 5g, Trans Fat 0g);
Cholesterol 40mg;
Sodium 180mg;
Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 18g);
Protein 4g
Percent Daily Value*:
Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4%

cranberry sauce/glaze

-16 oz of fresh cranberries
-1 c sugar
-1 t lemon zest

add ingredients to saucepan and boil, reduce heat and simmer until cranberries pop
-force through sieve to remove skins and seeds

Pumpkin Swirl Cheesecake Bars

25 nabisco ginger snaps-ground
1/2c chopped pecans
1/4c (1/2stick) butter, melted
4 pk (8oz each) cream cheese
1c sugar
1t vanilla
4 eggs
1c pumpkin
cinnamon
nutmeg

-heat oven 325
-mix crumbs, nuts, butter, press into 9x13 pan
-beat cc, 3/4c sugar, vanilla
-add eggs, 1 at time, beat until blended
-remove 1 1/2c batter
-stir remaining sugar, pumpkin, spices
-spoon 1/2 batter into crust, top with 1/2 plain batter
-repeat layers, swirl with knife
-bake 45 minutes until center is almost set, cool completely before cutting.

Key Lime Cookie Bars

Crust:
2/3 c brown sugar
1 3/4 c flour
3c shredded coconut, sweet
1/2t salt
1/2t coconut extract
1/2c butter, cubed

Filling:
8oz cc, soft
1 3/4c sugar
pinch salt
3T flour
4 eggs
1/3 - 1/2 c lime juice, squeezed

Crust:
combine in bown and miz until crumbly,
set aside 1c stuff
press crumbs into pan
bake 16-18 minutes

Filling:
beat cc, add sugar and salt
stir in flour, beat in eggs one at a time
stir in lime juice
pour into crust
bake 15 minutes, sprinkle with crumbs and bake 10 more min until wobbly in center
cool 1 hour before cutting

Ginger Cookies

2 1/4 c flour
1t soca
2t cinn
1/2 t ground cloves
1/2 t nutmeg
1/2 t ground ginger
1/4 t kosher salt
1c brown sugar
1/4c veg oil
1/3c molasses
1 lg egg room temp1/4c crystalized ginger (6oz)

heat oven 350
-sift flour and salt
-beat brown sugar, oil, molasses
-add egg
-add dry
-add crystlaized ginger (food processed)
-roll into 1 3/4" balls and flatten
-press top into lg grain sugar
Bake 13 minutes, cool 2 on sheet before removing

Flourless, Sugar Free Peanut Butter Cookies

1 cup creamy ANPB
1 cup Splenda Granular
1 tsp baking powder
1/4 cup egg white

Preheat the oven to 350°.

Cream the peanut butter and splenda in a bowl. Add the baking powder and egg. Mix until combined (will be sticky).

Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit. You can use your fork to create the quintessential peanut butter cookie.

Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).

Makes 12, each cookie:

151 cals
11 g fat
6 g carb
6 g protein