Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Ingredients

1 cup coconut oil 

6 tablespoons unsweetened applesauce 

1 teaspoon salt 

2 tablespoons pure vanilla extract 

1 ¼ cups rice syrup 

2 cups gluten-free all-purpose baking flour 

1¼ cups + 1/2 teaspoon cup flax meal 

1 teaspoon baking soda 

1 cup vegan chocolate chips (TJ's dark chocolate bark bar cut up has no milk, but does have sugar)

Preparation

Preheat the oven the 325°F. Spray pans with oil or use parchment paper.
In a medium bowl, mix together wet ingredients and dry in separate bowls. Gently mix everything together until dry ingredients are wet. Fold chocolate chips in.
Scoop about 1 1/2 tsp size cookies to baking sheets space every 1 inch. If necessary, push down on top of cookie to help flatten a bit. Bake, on center rack, 15 minutes, rotate 180 degrees half way through. The finished cookies will be crisp on the edges and soft in the center.
Let cool on sheet for 10 minutes, then on wire rack. Cool completely before covering. Store in airtight container at room temp. for 3 days.

Adapted From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter

Raw Chocolate "Birthday Cake"

In food processor:
1C. Walnuts
1 1/2 C. Pecans
1 C. Almonds
3 C. Dates
1t. sea salt

Transfer to large bowl and mix in:
3/4 C. Raw Organic Cocoa
1C. Organic Unsweetened Coconut
1/8C. Agave (optional)
 

Press in a pan or shape into balls.

Rice Flour & Whatever Muffins (wheat-free and potentially milk-free and egg-free)

Ingredients:

• 1 large egg (or use an egg replacement such as 1 Tbsp. ground flaxseed simmered in 3 Tbsp. water for 1 minute, then let sit 5 minutes to gel)
• 1/2 cup liquid of choice (fruit juice, lowfat milk, soy milk, water, etc.)
• 2 tablespoons granulated sugar (or banana)
• 2 tablespoons canola oil (or banana)
• 1 cup brown rice flour (white rice flour can be substituted)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons chopped nuts -- whatever type you have in pantry (optional)
• 3/4 cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples, or peaches, etc.)

Preparation:

1. Preheat oven to 425 degrees. Line 6 muffin cups with foil or paper liners or coat the cups with canola cooking spray.
2. In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar, and canola oil, beating on low until smooth.
3. In medium bowl, combine brown rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice.
4. Divide batter among the prepared 6 muffin cups and bake for 15 minutes or until toothpick or fork inserted in the center of largest muffin comes out reasonably clean.

Yield:
Makes 6 muffins

Vegan Thumbprint Cookies

Vegan Thumbprint Cookies

1 ¼ cups spelt flour

1 cup ground oats

1 tsp baking powder

½ tsp salt

1 tbs ground flaxseed

¼ cup canola oil

½ cup agave nectar

½ cup cauliflower puree

Zest of 1 lemon

Low-sugar jam

Mix together the spelt, oats, baking powder, salt, and flaxseed.  Set aside. For the cauliflower puree, put 3/4 – 1 cup fresh or frozen cauliflower with 1 tbs of water into a microwave safe bowl.  Cover and microwave 3-5 minutes til soft.  Puree with an additional tablespoon of water.  It's ok if it doesn't get perfectly smooth. Stir together the cauliflower, canola oil, agave nectar, and lemon zest. Stir the wet ingredients into the dry ingredients. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees. Shape the dough into half dollar-sized balls, then press onto greased pan with deep thumbprint.  Fill the thumbprints with jam. Bake 16-18 minutes, checking to make sure bottoms are brown but not overdone.  Makes about 30 cookies.

source: http://www.nomeatathlete.com/vegan-thumbprint-cookies/

Spelt Banana Bread and Spelt Pie Crust

Spelt Banana Bread
1/2 cup soft butter
1 cup or less brown sugar
2 eggs, beaten
2 cups SPELT flour
1 teaspoon aluminum-free baking soda
1/2 or less teaspoon of salt
2 or 3 ripe bananas, mashed
1/2 cup chopped almonds (optional)

      Pre-heat oven to 350 degrees F. Cream butter and sugar; add eggs and beat well. Add dry ingredients and finally bananas and nuts. Mix well. Bake in three 3x5 " loaf pans or in one 5x9" loaf pan, well-greased. Bake for one hour or until toothpick comes out clean.

Spelt Pie Crust

3 Tablespoons oil
2 Tablespoons cool water
1/4 teaspoon seasalt, if desired
1 cup + 2 Tablespoons SPELT flour

      Whisk oil, water and seasalt together. Stir in the flour and mix until evenly moistened. Press into a 9 inch pie plate. Fill and bake as required for the filling, or bake the empty crust for 12 minutes at 375 degrees F and fill when cool. 
source: http://www.dvo.com/newsletter/monthly/2004/february/0204door3.html

Spelt and Oat Cookies

These popped up on Taste Spotting a few days ago just when I happened to be in a baking mood. This recipe was perfect because I had recently purchased some spelt flour and I have a surplus of organic chocolate chips in my freezer. This recipe also gave me a chance to try out the coconut oil I just purchased. I'm constantly working to make my recipes more nutritionally complete and avoid ingredients that are not pure. This recipe hit the mark allowing me to meet that requirement. Spelt flour is an ancient grain with a lower gluten content than regular flour. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. These are definitely a healthy cookie, in addition to the spelt flour, these cookies have no butter or eggs in them. Despite, the missing fat, these cookies definitely did not taste like healthy cookies. They had ever bit of flavor that a regular chocolate chip cookie would have. I think Rikki from Diet Desserts and Dogs perfectly described these cookies as ". . . crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts." I can definitely say this is one of the best chocolate chip cookie recipes I have made in awhile.

Cow Girl Cookies with Spelt Flour and Oats

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant) (I used Bob's Red Mill Whole Grain Oats)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips (I used organic)

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans (I omitted)

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic (I used coconut oil)

1 cup (180 g) Sucanat ( I substituted brown sugar)

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.

In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.

Bake for 13 minutes, or until golden. Makes about 3 dozen.

source: http://reservationsnotrequired.blogspot.com/2009/04/cow-girl-cookies-with-spelt-flour-and.html

Blueberry Spelt Muffins from Whole Foods website

Makes 1 dozen

The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.

Ingredients

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Method

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition

Per serving (1 muffin/about 3oz/87g-wt.): 180 calories (50 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 30g total carbohydrate (4g dietary fiber, 14g sugar), 45mg cholesterol, 140mg sodium

Apple Crisp - Betty Crocker

Apple Crisp

The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

4

medium tart cooking apples, sliced (4 cups)

3/4

cup packed brown sugar

1/2

cup Gold Medal® all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/3

cup butter or margarine, softened

3/4

teaspoon ground cinnamon

3/4

teaspoon ground nutmeg

Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution

Rise to the occasion! Self-rising flour can be used in this recipe.

Variation

If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

Nutrition Information:

1 Serving (1 Serving)

• Calories 320
• (Calories from Fat 100),

• Total Fat 11g
• (Saturated Fat 5g,
• Trans Fat 1g),
• Cholesterol 25mg;
• Sodium 80mg;
• Total Carbohydrate 52g
• (Dietary Fiber 3g,
• Sugars 36g),
• Protein 2g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 1 Starch;
• 1 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Pumpkin Streusel Bread

Pumpkin Streusel Bread

This is a recipe I got from Whole Foods Market several years ago - but it has been a keeper and I make it every year. It is really good and truly a fall time treat!!

For the streusel topping:

3/4 C brown sugar
6 TB flour
1 1/2 tsp cinnamon
6 TB melted butter

Mix in small bowl and set aside.

For the bread:

1 15oz. can pumpkin
3/4 C canola oil
4 eggs
2 C sugar
3 C flour
3/4 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/4 tsp ground clove
2 C chopped apples
(nuts in the bread and/or streusel topping are optional)
(the recipe suggests roasted chestnuts or walnuts)

Mix the pumpkin, oil, eggs and sugar. Then mix in the dry ingredients. (sift them first if you want.)

I chop my apples pretty small. I like the taste of them in the bread but not the feel of big chunks of apple.

Fold in the apples (and nuts, if you choose). This makes 2 loaves. After the bread mixture is in your bread pans, sprinkle the topping over the top. Bake at 350 degrees for 50-60 minutes. As an added bonus, this bread actually freezes well.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles
yield 2 dozen cookies

• 1/2 cup butter
• 1/2 cup pumpkin puree
  
• 3/4 cup granulated sugar
• 1 egg
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar

• 1 tablespoon granulated sugar
• 1 tablespoon cinnamon
  

1. Cream the butter, sugar, and pumpkin puree
2. Add the egg to the creamed mixture and beat it all together
3. Sift the dry ingredients into a bowl
4. Dump half of the sifted ingredients into the egg mixture. Stir with a mixing spoon. Then add the rest of the sifted ingredients and stir some more
5. Cover the mixing bowl and put it in the refrigerator for one hour
6. preheat oven to 400*
7. mix one tablespoon of sugar and one tablespoon of cinnamon on a small plate
8. Break off a bit of cold dough, about the size of a walnut, and roll it into a ball
9. Roll the ball around in the dish of cinnamon-sugar.
10. Put it in the cookie sheet and make more balls the same way.
11. Leave a lot of room around each one on the cookie sheet.
12. bake for 10 minutes. These cookies are really soft when you take them off the cookie sheet. lift them up carefully with a spatula and set them on a wire rack to cool.

Carrot Cake

CARROT CAKE
by Made (blog)

2 - 4 carrots

1/2 cup oil

2 cups sugar

3 eggs

2 tsp vanilla

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)

Heat the oven to 350º (turn it to 325º if using a non-stick pan or a glass pan).
Grease a 13x9 pan (or 2 to 3 round pans)

Grate 2 - 4 carrots. Measure 2 cups of loosely-packed carrots (don't cram the carrots into the measuring cup) and set them aside.

Prep your "buttermilk". If you ever have a recipe that calls for buttermilk, you can create an easy substitute by mixing 1 cup of milk with 2 tsp vinegar. Mix and let it sit while you prepare the rest of the ingredients.

In a large bowl beat the oil, sugar, eggs and vanilla together until light, about two minutes.

Stir together the flour, baking soda, salt and cinnamon. Add the flour mixture and the buttermilk to the creamed mixture. Beat for another two minutes. Stir in the carrots.

Pour into a 9x13 pan and Bake for 33 - 40 minutes or just until the center springs back when lightly touched. Cool on a wire rack before frosting.

For a layered cake:
Grease three 9-inch round cake pans. Cut three 9-inch circles of waxed paper and place in bottom of each pan. Pour evenly into the three pans. Bake at 350º for 18 - 25 minutes or just until done. Place pans on wire racks and cool for 20 minutes.

For mini Cupcakes:
Prepare recipe above, use candy-cup wrappers for cupcake holders (found in the candy making aisle at Michaels and other craft stores), and pour appx 1 Tbls of batter into each cup. Bake 7-9 minutes.

Since my little helpers are usually too antsy to wait for the cake to get out of the oven, I usually bake a few mini-cupcakes first. Immediate returns. All you need is one tablespoon of batter (and a steadier hand than me, spilling everywhere while trying to take a picture)
Bake them for 7-10 minutes, cool, and snack away.

LITE CREAM CHEESE FROSTING
(for a Layered Cake, double the recipe)

4 ounces Cream Cheese (Lite Cream Cheese or Neufchatel Cheese...at room temperature)

1/4 cup butter (at room temperature)

1 tsp vanilla

2 - 3 cups powdered sugar

milk

Cream together the cream cheese, butter and vanilla. Add the powdered sugar and enough milk to make a creamy, spreadable frosting.

And, you're done!

Make sure it tastes okay.

And once your cake has cooled, we're ready to frost. I'll be making a layered cake but I didn't have 3 round pans, so I chose to bake the cake in a jelly roll pan (fancy word for a really nice cookie sheet). I usually place my cake in the freezer for 10 minutes or so, so that it's nice and firm for frosting.

I cut out a circle on paper and used it to cut three circles from the cake. This method leaves a lot of excess cake. But it's perfect for snacking on later.
Find a pretty serving platter. Place the first layer of the cake down and start spreading the frosting. Be liberal with your frosting. There's no point in having cake if there isn't a lot of frosting.
Put the second layer on top of that, more frosting on top, and repeat.

Then take your knife and frost all the way around the outside of the cake. There are tons of methods out there for making your cake pretty on the outside. If I'm really feeling ambitious, I frost the outside of the cake (which usually gets bits of cake stuck in the frosting. Not too pretty), then I place it in the fridge for an hour, then I frost another layer around the outside to disguise the first layer.

Banana/Zucchini Bread

(from Kathrine Paget)

2/3 c. Shortening
2 2/3 c. sugar
4 eggs
3 c. mashed banana/shredded zucchini
2/3 c. water
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. ground cloves
2 t. vanilla
2/3 c. nuts and raisins (each) (optional)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5x3 inches or 3 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Sprinkle a cinnamon sugar mixture in bottom and sides of pan. Mix shortening and sugar in large bowl. Add eggs, banana/zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla (mix cloves with vanilla before mixing with others). Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean - about 1 hr. 10 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap adn refrigerate no longer than 10 days.

Chewy Chocolate Chip Oatmeal Cookies

Adapted from Allrecipes

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips

Method

Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.

Almond Poppy Seed Bread

Almond Poppy Seed Bread
This is an old recipe of my mother's, and it is fool proof. And. Everyone I take it to begs for the recipe. Good sign, no?

1 1/8 C oil
3 eggs
1 1/2 C milk
1 1/2 T poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
3 C flour
2 1/2 C sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder

Mix wet ingredients. Add dry ingredients gradually. Pour into 2 greased bread pans and bake at 350 degrees for one hour.

Mix the following and pour over partially cooled bread:
1/4 C orange juice
3/4 C sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
chopped almonds (optional)

A note on size: Instead of doing the 2 large loafs, I often bake 4 smaller loaves. They take about half the time to bake and are perfect little gifts.

Pepparkakor Cookies

Pumpkin Cookies

Cookies
1 large can of pumpkin
1 cup vegetable oil
3 cups of sugar
2 eggs
2 tsp. vanilla
Combine wet ingredients and add to:
5 cups of flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
3 tsp. pumpkin spice
Cook at 375 degrees for about 12 minutes or until edges are LIGHTLY browned.

Cream Cheese Frosting
1 cube of butter (1/2 cup)
8 oz. of cream cheese
4 cups powdered sugar
2 tsp. vanilla
soften butter and cream cheese. Blend ingredients until smooth. Sprinkle with chopped nuts if desired.

Oatmeal Carmelitas

oatmeal carmelitas

64 caramels (I always throw in a few more)
2/3 c. minus 2TB (10 TB total) canned milk or cream

Melt caramels in cream in a double boiler. (I don't have a double boiler so I just put them in a saucepan on low heat.)


Dough: (mix 2x for top and bottom... or just double and split in half)
1 c. flour
3/4 c. brown sugar
1/2 tsp. baking soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt

Filling:
2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough. Stir until butter is absorbed and mixture is crumbly. Press in cookie pan 10x15. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and nuts. Cover with caramel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut into squares.

Perfect Apple Pie

by Jenny

Pie Dough
2 1/2 c. unbleached all-purpose flour, plus more for dusting the work surface
1 tsp salt
2 T. sugar
½ c. vegetable shortening, chilled
12 T. cold unsalted butter, cut into ¼ -inch pieces
6-8 T. ice water

I usually make my crust in a food processor, but I used a mixer this day, both work well. Just remember that an overworked crust is a yucky crust. The first step in making this crust is to combine the flour, salt and sugar in the food processor. Add the shortening and process it until the mixture has the texture of coarse sand. Scatter the butter pieces into the mixture and mix in until you have the texture of coarse crumbs (keep the butter bits about pea size). After this you can add the ice cold water a couple of tablespoons at a time until the mixture sticks together. Divide the dough into two parts and flatten them each into small disks, then wrap each one in plastic and refrigerate for at least one hour (you can use it for up to two days after you make it). Not only is it easier to work with dough when it’s cool, but it also makes for a flakier crust.

Apple Pie Filling
2 T. unbleached all-purpose flour, plus more for dusting the work surface
6 or 7 large apples (choose three varieties, such as Fuji, Honey Crisp, Granny Smith etc)
1 T. juice and 1 tsp grated zest from 1 lemon
¾ c. plus 1 T. sugar
¼ tsp nutmeg
¼ tsp ground cinnamon
1/8 tsp allspice
¼ tsp salt
1 large egg white, beaten lightly

Adjust the oven rack to the lowest position in the oven, place a rimmed baking sheet on it, and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator and roll it out (I usually roll out my dough between two pieces of plastic wrap so it doesn’t slide around, and so it’s easier to move to the pan.). Transfer the dough to a 9 inch pie plate, let the dough overhang a little so you have room to seal the edge. Refigerate the dough-lined pie plate.

Peel, core and slice the apples and toss with lemon juice and zest. In a smaller bowl combine the flour, sugar and spices and then add it to the apples. Turn the apples (and the juices) into the chilled pie shell and mound it slightly in the center (I personally think apple pie should highlight the apples so I tend to use a lot of apples in my pies, but I won’t be offended if you use less).

Roll out the second piece of pie dough and place it over the filling. Tuck the folds of dough underneath itself and then flute the edges or press with the tines of a fork to seal it. Cut 4 slits on the top of the pie to let out steam. Brush egg white over the top and sprinkle lightly with sugar.

Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie until the top crust is golden, about 20 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, about 30 minutes longer. Remove from the oven (and don’t drop it on the floor like I did recently) and let it cool (I’m always impatient about this and never last long, although this pie tastes especially good the day after it’s made). ENJOY!

Soft Sugar Cookies

Halloween Sugar Cookies
by Lori
Got a bit of time on your hands? And a little holiday cheer in your heart? Then you should make these sugar cookies with your child/children/spouse/self.

Because they are YUM. I got the recipe from my practically perfect in every way (baking included) sister-in-law, Maria, who got it from our fabulous aunt, Laurie, who must have gotten it from the ultimate goody guru. I think the secret is the sour cream.

Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
2 cups sour cream
1 tsp. salt
2 tsp. baking soda
6 1/2 cups flour
2 tsp. almond flavoring
1 tsp. vanilla

Maria's directions:
Cream together the butter, sugar and eggs.
Add sour cream, flour, soda, salt and flavorings.

The dough is fairly sticky, so you will need to use a fair amount of flour when rolling the cookies out. (I like to put it in the fridge for a few hours to help it firm up).

Cut out shapes and bake on a cookie sheet at 350 degrees for about 7 minutes. (I never set the timer when I bake, I just watch the cookies. Someone taught me once that the cookies are done when the tops are no longer "shiny" and there are small air bubbles on top.)

Frost with your favorite butter cream frosting. (I also add a little almond flavoring to my frosting--maybe 1/4 - 1/2 teaspoon or something).

My directions
Do all the above (letting your daughter roll out the dough. Daughters love to roll out dough). But when you forget to "just watch the cookies" and you burn one batch (me=not practically perfect in every way), then you should designate that dozen for experimental frosting by your four year old.And, in general, you should have fun making these cookies. And you should not mind the flour and frosting EVERYWHERE. Because isn't it fun to hear your child direct, "Now, one tea-scoop of salt!," after scrutinizing tsp for a few seconds? Isn't that worth a flour/frosting covered kitchen? Sometimes it really is!

And...sometimes it's really not! And on those days, when you don't have a bit of time on your hands (but you do have a little holiday cheer in your heart!), then you should buy Halloween Oreos. Because they are orange and black. And they have ghosts and bats and cats and witches imprinted on them. And doesn't that make them the perfect Halloween cookie?? October is the only time we buy Oreos.)

Whatever cookies you choose, my friends, here's to a happy, tasty, Halloween!!!