I was a bit skeptical about an egg-free chocolate chip cookie, but this is not bad at all! It's more of a crispy cookie than I normally like, but I still managed to eat much more than I should have.
ingredients
1 cup butter or margarine
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup boiling water
2 cups quick-cooking oats
1/2 cup raisins (optional)
1 1/2 cups semi-sweet chocolate chips
preparation
1. Beat butter or margarine, sugars and vanilla until light and fluffy.
2. Add flour and salt, mix well.
3. Dissolve baking soda in boiling water and add to mixture.
Stir in rolled oats, raisins and chocolate chips.
4. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C)
for 10-12 minutes.
5. Don't over cook.
6. Makes 3 dozen
Showing posts with label Baked Goods. Show all posts
Showing posts with label Baked Goods. Show all posts
Wednesday, October 19, 2011
Saturday, September 17, 2011
Lemon Poppy Seed Cake - Egg Free
Preheat over to 350 degrees
Dry Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon poppy seeds
Wet Ingredients:
1 tablespoon vinegar
1/2 cup oil
1/4 cup applesauce
1/2 teaspoon almond extract
juice of 1 lemon plus enough water to make 2 cups of liquid
Directions:
Mix together dry ingredients, add wet ingredients and whisk together. Pour into greased 9"x13" pan and bake at 350 degrees for 40 to 50 minutes.
Glaze:
Combine the juice of 1 lemon with enough confectioners sugar to make a thick, creamy glaze. 2 tablespoons of softened butter may be added if desired. Spread over warm cake.
Dry Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon poppy seeds
Wet Ingredients:
1 tablespoon vinegar
1/2 cup oil
1/4 cup applesauce
1/2 teaspoon almond extract
juice of 1 lemon plus enough water to make 2 cups of liquid
Directions:
Mix together dry ingredients, add wet ingredients and whisk together. Pour into greased 9"x13" pan and bake at 350 degrees for 40 to 50 minutes.
Glaze:
Combine the juice of 1 lemon with enough confectioners sugar to make a thick, creamy glaze. 2 tablespoons of softened butter may be added if desired. Spread over warm cake.
Zucchini Bread
ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini (unpeeled)
1 tbsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. baking powder
instructions:
Beat eggs until light. Add oil, sugar and vanilla gradually. Add well drained zucchini and other ingredients. Optional (ok - not an option for me!) sprinkle chocolate chips over unbaked loaf.
Bake in 2 greased loaf pans at 325 degrees for 1 hour, or until done.
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini (unpeeled)
1 tbsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. baking powder
instructions:
Beat eggs until light. Add oil, sugar and vanilla gradually. Add well drained zucchini and other ingredients. Optional (ok - not an option for me!) sprinkle chocolate chips over unbaked loaf.
Bake in 2 greased loaf pans at 325 degrees for 1 hour, or until done.
Friday, September 2, 2011
Chocolate Magic Cake (can also be Vanilla!)
Another recipe from my second Mom growing up, Debby Anglesey, from her book Battling the MSG Myth. I'm always on the lookout for an egg-free recipe and this one is sooooo good!
Preheat oven to 350 degrees
ingredients
Dry Ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
preparation
Mix together dry ingredients. Form 3 holes in dry mixture. Place one of the first 3 wet ingredients (oil, vinegar, vanilla) in each hole; pour water over all and whisk together until blended. Pour into ungreased 9"x13" pan Bake at 350 degrees for 45 minutes to an hour or until toothpick inserted in the center comes out clean. Cool and frost. For cupcakes, fill with 1/4 cup batter and bake for 30 minutes.
Variation 1: substitute half of the oil with applesauce for low fat version.
Variation 2: Vanilla cake - omit cocoa and increase vanilla to 3 tsp, can also add 1 tsp almond extract.
Preheat oven to 350 degrees
ingredients
Dry Ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
preparation
Mix together dry ingredients. Form 3 holes in dry mixture. Place one of the first 3 wet ingredients (oil, vinegar, vanilla) in each hole; pour water over all and whisk together until blended. Pour into ungreased 9"x13" pan Bake at 350 degrees for 45 minutes to an hour or until toothpick inserted in the center comes out clean. Cool and frost. For cupcakes, fill with 1/4 cup batter and bake for 30 minutes.
Variation 1: substitute half of the oil with applesauce for low fat version.
Variation 2: Vanilla cake - omit cocoa and increase vanilla to 3 tsp, can also add 1 tsp almond extract.
Friday, February 18, 2011
Glossy Chocolate Icing
Makes about 4 cups
Total time: 10 minutes + cooling
Ingredients:
1 stick unsalted butter (8 Tbsp.)
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
pinch of salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Preparation:
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable (icing maybe be chilled until completely, cold then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval. I've had better luck with this method).
Total time: 10 minutes + cooling
Ingredients:
1 stick unsalted butter (8 Tbsp.)
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
pinch of salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Preparation:
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable (icing maybe be chilled until completely, cold then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval. I've had better luck with this method).
Old-fashioned Chocolate Cake
I found this in a magazine and love it! I have yet to perfect the look of it, but it gets rave reviews every time I make it!
Makes one 8-inch, 2-layer cake
Total time 45 minutes + cooling
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
Preparation:
Preheat oven to 350 degrees with rack in the center. Spray two 8x2-inch round cake pans with non-stick spray
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Frost with Glossy Chocolate Icing
Makes one 8-inch, 2-layer cake
Total time 45 minutes + cooling
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
Preparation:
Preheat oven to 350 degrees with rack in the center. Spray two 8x2-inch round cake pans with non-stick spray
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Frost with Glossy Chocolate Icing
Saturday, February 21, 2009
My Favorite Bran Muffins
Seriously - these things are wonderful! I make a batch, then cook just enough for one breakfast, and store the rest of the batter in the fridge for a week or so. They are so yummy!
http://mymuffinthursdays.blogspot.com/2008/03/worlds-most-amazing-bran-muffins.html
http://mymuffinthursdays.blogspot.com/2008/03/worlds-most-amazing-bran-muffins.html
Thursday, February 12, 2009
Whoopie Pies
I had these at my friend Kerry's baby shower a couple of weeks ago. I harassed the pregnant woman until she sent me the recipe. I had to have them! I'm off to the kitchen to try these right now! Yummy... and, it's almost Valentine's Day, so I had to color the cream a bit.
ingredients
Cookies
2 Cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 Cup cocoa
1 Cup Sugar
1 teaspoon vanilla
1 egg
1/3 Cup oil
3/4 Cup Milk
Frosting
1 Stick butter or margarine
1 Cup Confectionery sugar
3 Heaping Tablespoons Marshmallow
1 Teaspoon vanilla
preparation
Preheat oven to 350 degrees
Sift together dry ingredients. Make a well in the dry ingredients and add wet ingredients. Mix together with a spoon, or electric mixer. Texture of mix should be thick like brownies.
Drop cookies in uniform sizes onto cookie sheet. Bake cookies at 350 degrees for about 10-15 min. (depending on your oven) Mine took 11 minutes. Over cooking will dry them out. So poking them when they look done is something I do. If it springs back a little you will know to take them out. If the indent is too much, try keeping them in the oven about a couple of minutes longer. They are on a hot pan and so will continue to cook somewhat.
Large eggs are probably better to use and if you have extra large - throw the yoke away (that's what I do) because the mixture will become too runny and the cakes will fan out and be thinner.
ingredients
Cookies
2 Cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 Cup cocoa
1 Cup Sugar
1 teaspoon vanilla
1 egg
1/3 Cup oil
3/4 Cup Milk
Frosting
1 Stick butter or margarine
1 Cup Confectionery sugar
3 Heaping Tablespoons Marshmallow
1 Teaspoon vanilla
preparation
Preheat oven to 350 degrees
Sift together dry ingredients. Make a well in the dry ingredients and add wet ingredients. Mix together with a spoon, or electric mixer. Texture of mix should be thick like brownies.
Drop cookies in uniform sizes onto cookie sheet. Bake cookies at 350 degrees for about 10-15 min. (depending on your oven) Mine took 11 minutes. Over cooking will dry them out. So poking them when they look done is something I do. If it springs back a little you will know to take them out. If the indent is too much, try keeping them in the oven about a couple of minutes longer. They are on a hot pan and so will continue to cook somewhat.
Large eggs are probably better to use and if you have extra large - throw the yoke away (that's what I do) because the mixture will become too runny and the cakes will fan out and be thinner.
Monday, February 9, 2009
Biscotti
Our friend, Julia, used to make these for us for Christmas each year (she makes homemade truffles now... no complaints there!). These are yummy and so easy to make!
ingredients
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 to 1-1/4 cups sugar
1 stick butter (salted, or unsalted plus 1/2 teaspoon salt)
2 large eggs
1/2 teaspoon almond extract (i never have this, so I use vanilla)
1 egg white
preparation
Preheat oven to 350 degrees F.
Line heavy, large baking sheet with parchment paper. Combine 2-1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using an electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then any add-ins (berries, chips etc). Divide dough in half. Using floured hands, shape each piece into 2-1/2 inch wide, 9-1/2 inch long, 1 inch high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 3/4 inch wide slices. Arrange slices, cut side down, on same sheet. Bake 5 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Make a double-batch if you want both chocolate and white chocolate and just divide the dough in two and mix in stuff in separate bowls before forming logs. Each batch makes about 20 biscotti.
You can add in:
Ghiradelli double-chocolate chips and dried cherries and coat with chocolate, or White chocolate chips (Ghiradelli or Baker's) and dried cranberries and then coast with white chocolate.
To coat, either melt chocolate in double boiler or microwave for about 1 minute 15 seconds. Dip one side of biscotti and smooth with spatula.
Another option - instead of almond extract, use orange extract and add in chopped almonds and dried cranberries.
ingredients
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 to 1-1/4 cups sugar
1 stick butter (salted, or unsalted plus 1/2 teaspoon salt)
2 large eggs
1/2 teaspoon almond extract (i never have this, so I use vanilla)
1 egg white
preparation
Preheat oven to 350 degrees F.
Line heavy, large baking sheet with parchment paper. Combine 2-1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using an electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then any add-ins (berries, chips etc). Divide dough in half. Using floured hands, shape each piece into 2-1/2 inch wide, 9-1/2 inch long, 1 inch high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 3/4 inch wide slices. Arrange slices, cut side down, on same sheet. Bake 5 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Make a double-batch if you want both chocolate and white chocolate and just divide the dough in two and mix in stuff in separate bowls before forming logs. Each batch makes about 20 biscotti.
You can add in:
Ghiradelli double-chocolate chips and dried cherries and coat with chocolate, or White chocolate chips (Ghiradelli or Baker's) and dried cranberries and then coast with white chocolate.
To coat, either melt chocolate in double boiler or microwave for about 1 minute 15 seconds. Dip one side of biscotti and smooth with spatula.
Another option - instead of almond extract, use orange extract and add in chopped almonds and dried cranberries.
Italian Cookies
Irene's Recipe
ingredients
4 cups flour
1 cup sugar
6 teaspoons baking powder
1 egg
1 cup milk
1/2 cup oil
1 or 2 teaspoons vanilla (personal preference)
preparation
Preheat oven to 450 degrees F.
Combine all ingredients in bowl and mix well. Dough will be thick. If too thick, add a little milk as needed. Shape dough into teaspoon or tablespoon round balls and place on ungreased cookie sheet. Bake at 450 degrees for 10 minutes. Keep eye on cookies - some ovens bake faster than others - Be careful not to burn the bottom of the cookies. When cool, frost with confectioner's sugar, mixed with warm milk and vanilla. Sprinkle with sprinkles or jimmies.
ingredients
4 cups flour
1 cup sugar
6 teaspoons baking powder
1 egg
1 cup milk
1/2 cup oil
1 or 2 teaspoons vanilla (personal preference)
preparation
Preheat oven to 450 degrees F.
Combine all ingredients in bowl and mix well. Dough will be thick. If too thick, add a little milk as needed. Shape dough into teaspoon or tablespoon round balls and place on ungreased cookie sheet. Bake at 450 degrees for 10 minutes. Keep eye on cookies - some ovens bake faster than others - Be careful not to burn the bottom of the cookies. When cool, frost with confectioner's sugar, mixed with warm milk and vanilla. Sprinkle with sprinkles or jimmies.
Molasses Cooky
My mom gave me this recipe, but I think she got it from her mom, and who knows before that... It's a family staple.
ingredients
3/4 cup shortening
1 cup sugar
5 tablespoons molasses
1 egg
2-1/4 cup flour
2 level teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
Pinch salt
preparation
Preheat oven to 350 degrees F.
Cream shortening and sugar. Ad molasses and egg. Beat in dry ingredients.
Roll in 1" balls and dip in sugar to cover all sides. Bake at 350 degrees for approximately 12 minutes.
ingredients
3/4 cup shortening
1 cup sugar
5 tablespoons molasses
1 egg
2-1/4 cup flour
2 level teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
Pinch salt
preparation
Preheat oven to 350 degrees F.
Cream shortening and sugar. Ad molasses and egg. Beat in dry ingredients.
Roll in 1" balls and dip in sugar to cover all sides. Bake at 350 degrees for approximately 12 minutes.
Biscuits
This is my mom's recipe - I think she took it from Betty Crocker, or one of those staple cookbooks, and made it her own...
ingredients
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tarter
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
preparation
Preheat oven to 450 degrees F.
Sift dry ingredients together. Cut in shortening till dough resembles coarse crumbs. Add milk all at once. Mix with fork until dough follows fork around bowl. Turn out onto lightly floured surface. Knead gently 1/2 minute. Pat out to 1/2 inch thickness, and cut with biscuit cutter. Bake on ungreased cookie sheet at 450 degrees F. for 10-12 minutes
ingredients
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tarter
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
preparation
Preheat oven to 450 degrees F.
Sift dry ingredients together. Cut in shortening till dough resembles coarse crumbs. Add milk all at once. Mix with fork until dough follows fork around bowl. Turn out onto lightly floured surface. Knead gently 1/2 minute. Pat out to 1/2 inch thickness, and cut with biscuit cutter. Bake on ungreased cookie sheet at 450 degrees F. for 10-12 minutes
Sunday, February 8, 2009
Pumpkin Bread
Irene's Recipe
ingredients
3 cups flour
2 cups sugar
2 teaspoons soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt, optional
1/4 teaspoon ground cloves
2 eggs
2 cups pumpkin (1-16 ounce) can
2/3 cup oil
preparation
Stir together flour, sugar, soda, cinnamon, nutmeg, baking powder, salt and cloves in large mixing bowl. Lightly beat eggs. Beat in pumpkin and oil. Add to flour mixture, stirring just to combine. Spoon into two greased 8-1/2" x 4-1/2" x 2-3/4" loaf pans. Batter will be stiff. Bake at 350 degrees for 55 to 60 minutes, or until wooden pick inserted near center comes out clean. Cool 5 minutes, remove from pans. Cool completely and wrap. Freezes well.
ingredients
3 cups flour
2 cups sugar
2 teaspoons soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt, optional
1/4 teaspoon ground cloves
2 eggs
2 cups pumpkin (1-16 ounce) can
2/3 cup oil
preparation
Stir together flour, sugar, soda, cinnamon, nutmeg, baking powder, salt and cloves in large mixing bowl. Lightly beat eggs. Beat in pumpkin and oil. Add to flour mixture, stirring just to combine. Spoon into two greased 8-1/2" x 4-1/2" x 2-3/4" loaf pans. Batter will be stiff. Bake at 350 degrees for 55 to 60 minutes, or until wooden pick inserted near center comes out clean. Cool 5 minutes, remove from pans. Cool completely and wrap. Freezes well.
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