Old-fashioned Amish Molasses Cookies
Ingredients & Directions 4 c Plain flour 1 1/2 ts Salt 2 ts Baking soda 2 ts Cinnamon 2 ts Ground ginger 1/2 ts Ground cloves 1 c Butter 1 c Molasses 1/2 c Golden syrup 1/4 c Sugar 1 Egg Pre-heat the oven to 190?c. Mix together the flour, salt, baking soda and spices and set aside. Melt the butter in a large saucepan then add the molasses, golden syrup and sugar and stir thoroughly. Add the egg and beat in until the mixture is smooth. Add the flour mixture gradually, stirring only until the flour particles have disappeared. Shape the mixture into balls just a little smaller than a golf ball and set them apart on greased oven trays. Bake at 190? for 15-20 minutes, or until the cookies have flattened a little and are just golden. Store in an airtight container. Yields 1 servings
Gluten-free Peanut Butter Cookies
Ingredients & Directions 3/4 c Crunchy peanut butter 1/4 c Cornstarch 3/4 c Mashed potato 2 ts Cream of tartar 3/4 c Sugar 1 ts Baking soda 1 Egg 1 ts Vanilla 1/2 c Rice flour 1/4 c Coarsely chopped peanuts In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on non stick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thickness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges. Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. From Canadian Living. Courtesy of Sharon Stevens Reposted by Fred Peters. Yields 36 servings
Idaho Potato Cake
Ingredients & Directions 1 c Butter 2 c Sugar 2 Eggs 1 c Mashed potatoes, cold 1 ts Vanilla extract 2 c Flour 1/4 c Baking cocoa 1 ts Baking soda 1 c Milk 1 c Chopped nuts In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 F for 40-45 minutes or until cake tests done. Cool on wire rack. Yield: 12-16 From Yields 14 Servings
Loggers Bread Diana's Version
Ingredients & Directions 1 c Whole wheat flour 2 ts Brown sugar 1/2 c Oat flour 1 ts Honey 1 1/2 c Bread flour 1 ts Molasses 3 tb Applesauce 3/4 ts Salt 1 ts Margarine 1 c Water 3 tb Powdered buttermilk 1 tb Yeast add all to bm make on dough cycle for rolls. Yields 1 servings
Cheese-garlic Biscuits
Ingredients & Directions 1 c Milk 1/3 c Mayonnaise 1 tb Sugar 2 c Self-rising flour Garlic powder 1. Beat all ingredients together until smooth and completely combined not over 1 minute. Streak dough with 1/4 cup grated cheddar cheese. 2. Drop batter evenly among 10 paper lined muffin cups. Drizzle the top of each with 1 tsp. melted margarine or butter, and dust each with a scant amount of garlic powder, plus 1 scant teaspoon of additional grated cheese. 3. Bake at 350F for 25-30 minutes or until golden brown and tripled in size. Cool in pan on rack for 30 minutes. Yields 10 Servings
Pumpkin Bread
Ingredients & Directions 7 Pat dwigans — nathan and Goldman 4 lg Eggs 2 c Canned or fresh pumpkin not Pie filling 1 c Cooking oil 2/3 c Cold water 3 1/4 c Flour 2 ts Baking soda 1 1/2 ts Salt 1 1/2 ts Cinnamon 1 1/2 ts Nutmeg 3 c Sugar Preheat the oven to 350. Beat the eggs until frothy. Add the pumpkin, oil and water; blend well. mix all the remaining ingredents and add to the egg pumpkin mixture. For this batter use 2 5 3/4 x 9 3/4 inch x 2 3/4 inch pans. Grease and flour the pans, pour the batter in and bake Yields 2 servings
Joan's Wholewheat Chocolate Chip Cookies
Ingredients & Directions 1/2 c Nonfat plain yoghurt 2 Eggs 1 c White granulated sugar 2 ts Vanilla Freshly grated nutmeg to -Taste (makes all the -Difference) -Or- 1/2 ts Ground nutmeg 4 c Whole wheat baking mix (Such -as Hodgens Mills -Insta-bake mix) 1 c Chocolate chips Extra granulated sugar With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor. Yields 18 Servings
