Combine:
1 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
Combine:
1/4 c butter, softened
1/2 c sugar
Combine and add to wet:
1 egg
1 tsp vanilla
1/4 c plain yogurt
2 c apples, cored and sliced
Topping:
1/3 c flour
1/4 c brown sugar
1 tsp cinnamon
1/4 c butter, softened
Add dry slowly to wet, mixing well. Put batter in a 9 inch pan. Lay apples over the top. make topping. Crumble that over the apples. Cook at 350 for 20-30 minutes.
1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips
Mix butter and peanut butter, beat until light and fluffy. Add egg and vanilla. Mix, then add: flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball. Place balls on greased cookie sheet about 5″ apart. Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm. Cool before eating.
1/4 c butter, softened
1/2 c brown sugar, packed
1 egg
3/4 c whole wheat flour
3/4 c applesauce
1/2 c rolled oats
1/3 c wheat bran or germ
1/4 c dry milk
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1 c raisins (can toss in some chocolate chips, too, if wanted)
1/4 c chopped nuts
Cream butter and sugar. Add egg. Stir or lightly mix everything but the chunky bits (fruit and nuts and chips). Add. Stir in chunky bits. drop by T 2″ apart on greased cookie sheet. Bake 10 minutes at 375. I still want to come up with a curried variant of these. One of my favorite breakfast foods, when I remember to eat breakfast. You can mess around with what fruit and nuts you use – I’ve done quite a few variants.
Scald: 2/3 c milk
Add: 1/2 c sugar
1 1/4 tsp salt
6 T butter
Cool to lukewarm
Mix: 2/3 c warm water
2 T sugar
2 pkgs yeast
let stand until bubbly (10 minutes or so)
Add: Milk mixture, 3 eggs, 3 cups of flour
Mix until smooth. Add approx 3 c flour, kneading on floured counter or board. Place in greased bowl. Brush top w/ melted butter, cover with damp cloth. Let rise until double (1 hourish). Place back on floured surface, divide in two, let stand 10 minutes. Pound and pull into rectangles about 1/2 in thick. Spread each rectangle with butter, brown sugar, cinnamon, raisins (currants), nuts. Roll up. Cut into slices. Grease a pan, put a layer of karo on the bottom. Put slices in. Let rise until double. Bake 10 minutes @ 400. Then drop heat to 350 and bake another 30-40 minutes, until browning on top.
1 8 oz package of cream cheese
1 T softened butter
4 c powdered sugar
1 2/3 c flour
3 T sugar
2 tsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 c dark molasses
2 eggs, slightly beaten
1/4 c oil
1/4 c milk
Mix dry ingredients, make a well in the center. Blend other ingredients together. Pour into well. Stir until moist. Pour into baking cups/muffin tins/etc… Bake 15 minutes at 400.
8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon
Mix cream cheese and butter. Add eggs, milk, sugar, salt. Then noodles and butter. Sprinkle with cinnamon. (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.
3/4 c shortening
1 1/2 c light brown sugar
cream above
1 egg
1/4 c water
1 tsp vanilla
Combine and add to above mixture
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Combine and add.
Add: 1 c oats, 1 c raisins, 1 c semisweet chips
Bake 10-15 minutes at 350.
2 c flour
2 T sugar
2 tsp baking powder
1/2 tsp baking sode
1/2 tsp salt
1/2 tsp nutmeg
1/2 c butter
1 c raisins (or currants – we tend to use the latter)
3/4 c buttermilk (or cheat with milk and vinegar and heat, if you need to)
1 egg white, for glaze
sugar, for glaze
Combine: flour, sugar, salt, powder, nutmeg
Cut in butter. Mix in fruit, then buttermilk. Knead. Roll or pat out 3/4″ thick. Cut into triangles. Brush with egg white. Sprinkle with sugar. Bake 15 minutes at 425. (I had a bit of a temperature issue last time I cooked them, not sure whether or not that was our stove.)