French Vanilla Granola

Source: https://deliciousasitlooks.com/recipe-for-french-vanilla-almond-granola/#wprm-recipe-container-9808

Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings

Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract

Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

Butternut Squash Bread

Source:https://www.tasteandtellblog.com/wprm_print/butternut-squash-bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Servings: 3 loaves, 12 slices each

My thoughts: It's not quite as good as butternut squash rolls, but it's faster and easier to make!

Ingredients
1 medium butternut squash
2 teaspoons olive oil
4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
1/2 cup warm water
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
1/3 cup butter melted and slightly cooled
1 teaspoon salt
7 to 7 1/2 cups all-purpose flour

Instructions
Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.

Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.

Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.

Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. 

Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl.

If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.

Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.

Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.

Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes
FREEZE: Freeze the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature - keep it wrapped while it is thawing. STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Biscuits (2 versions)

Baking Powder Biscuits Recipe (eggs optional!)

Source: https://thecarefreekitchen.com/wprm_print/baking-powder-biscuits-recipe 

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 tablespoon butter, melted

Egg Wash (I skipped the egg wash and they were fine!)
1 large egg
1 tablespoon milk

Instructions
Preheat oven to 425 degrees F.
In a medium bowl, stir together flour, baking powder, and salt. Add room temperature butter and use a fork or pastry blender to mix. The mixture should resemble coarse crumbs.
Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about 3/4" thick.
Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking dish.
Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
Beat egg in a small bowl with the milk. Using a pastry brush, brush the tops of the biscuits.
Bake in a preheated 425 degree oven for 12-14 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!

Notes
Freezing:
Freeze unbaked biscuits flat on a baking sheet before storing them in a freezer bag or airtight container for up to 3 months.
To bake frozen biscuits, remove from the freezer and transfer to a baking sheet. Let them thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.

Mile High Biscuits

Source: https://www.pinterest.com/pin/140596819608953820/

Ingredients
3 c all-purpose flour
2 tbsp sugar
3.4 tsp salt
1 tbsp plus 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tbsp milk

Instructions
Preheat oven to 400 degrees.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk. Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1-inch, cut with 2/5 inch cutter.
Bake on ungreased cookie sheet until done, 12-15 minutes.

Chocolate Chip Cake

Source: https://spaceshipsandlaserbeams.com/chocolate-chip-cake/

Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time:53 minutes

Ingredients 

Cake 

2 ¼ cups all-purpose flour 

2 tablespoons all-purpose flour 

1 ½ teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

¾ cup unsalted butter, room temperature 

1 ½ cups granulated sugar 

2 teaspoons vanilla extract 

3 large eggs, room temperature 

1 cup buttermilk, room temperature 

1 cup mini chocolate chips 

Frosting 

1 ½ cups unsalted butter, room temperature 

5 cups powdered sugar, sifted 

1 ½ teaspoons vanilla extract 

½ teaspoon salt 

4 tablespoons heavy cream 

⅓ cup mini chocolate chips 

2 tablespoons mini chocolate chips, to garnish the top of the frosted cake 

Instructions 

Cake 

Bring butter, eggs, and buttermilk to room temperature.

Preheat oven to 350* F. 

Spray 2 9-inch round cake pans with Baker’s non-stick spray and line with parchment paper rounds. Set aside. 

To a medium bowl mix together 2 ¼ cups all-purpose flour, baking powder, baking soda and salt. Set aside. 

To a large mixing bowl beat the butter, on medium-high speed with a handheld mixer, for 1-2 minutes or until light and fluffy. 

To the butter, add the granulated sugar and beat again until fully incorporated. 

Add the eggs, one at a time, and the vanilla extract to the butter mixture and mix on medium speed until all the eggs are fully incorporated. Be sure to fully incorporate each egg before adding the next one. 

To the bowl of wet ingredients add a third of the flour mixture, mix on low until incorporated, followed by half the buttermilk and mix just until incorporated. 

Add another ⅓ of the flour mixture, followed by the remaining buttermilk then lastly the final ⅓ of the flour mixture. Be sure to mix each addition thoroughly before adding the next. You will need to scrape down the sides, and bottom, of the bowl as needed to ensure the batter is evenly mixed. The batter will be thick. 

To a small bowl add the mini chocolate chips and 2 tablespoons all-purpose flour. Toss to coat all the mini chocolate chips in the flour. This will help to ensure that the chips do not sink to the bottom of the batter when the cake layers are baked. 

Stir the flour-coated mini chocolate chips into the batter just until evenly distributed. 

Divide the cake batter evenly between the two prepared pans and smooth to an even layer so that the cake layers bake up evenly.

 Bake for 28-30 minutes or until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

 

Allow the cake layers to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely. Be sure to remove the parchment paper to allow the cake layers to cool properly. 

While your cake layers are cooling, you can make the frosting. 

Frosting 

To the bowl of a stand mixer, fitted with the paddle attachment, beat on medium speed the unsalted butter for 1-2 minutes or until light and fluffy. 

Turn the mixer to low speed and add the powdered sugar, 1 cup at a time, and mix until all the powdered sugar has been added. You will need to stop the mixer and scrape down the paddle attachment, and the sides of the bowl, to ensure that the frosting is being evenly mixed. 

To the bowl add the vanilla extract, salt and heavy cream. Beat on medium-high speed for 2-3 minutes or until the frosting is light and fluffy. 

Scrape down the bowl, and paddle attachment, before stirring in the ⅓ cup mini chocolate chips to the frosting. 

To assemble the cake, add one of the cooled cake layers to a cake plate then add 1 - 1 ½ cups of the frosting to the cake and spread to an even layer. 

Top with the second cake layer and frost the sides, and bottom, of the cake with the remaining frosting. Garnish the top of the frosted chocolate chip cake with the remaining 2 tablespoons of mini chocolate chips before slicing and serving. 

Notes 

Mini chocolate chips work best for this recipe as they are distributed more evenly in both the cake batter, and the frosting, than standard sized chocolate chips are. 

Buttermilk adds moisture and helps to create a tender crumb to the cake. If you do not have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar, or fresh lemon juice, to 1 cup whole milk. Allow the milk to sit for 5 minutes before stirring and adding to the recipe.

 It is important when making this cake recipe that your butter, eggs and buttermilk are all at room temperature before using them to make the cake batter. This will ensure that your batter is smooth and the cake layers bake up properly. 

When making your frosting, you may need to add a little extra powdered sugar (starting with ¼ cup) if the frosting is too loose. Alternately, you may need to add a little extra (starting with 1 teaspoon) heavy cream if the frosting is too thick.

Sheet Pan Pancakes

Sheet Pan Pancakes

(Activity Girls recipe)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
3 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 cups milk
2 large eggs
8 tablespoons unsalted butter, melted
1-2 cups of mix-ins, such as fruit

Directions
1. Preheat oven to 425 degrees.
2. Melt the butter. (Cut into small cubes; defrost for 3 minutes in a plastic bowl with a paper towel over top.) 

3. Mix dry ingredients in a mixing bowl.
4. Add the milk and eggs to the dry ingredients and mix thoroughly together. 

5. Add the melted butter and mix thorougly. (If you add the butter at the same time as the milk, it cools it off and makes clumps!)
6. Spray a baking sheet with cooking spray and pour the batter onto the pan, spreading evenly.
7. Spread the mix-ins over the batter and bake for 15 mnutes until golden brown. (If you use baking chips, dust them with flour first to prevent them from sinking to the bottom of the pan.)

Baby Carrots

Buttery Baby Carrots

Source:https://www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe-1939523 

Easy Total: 15 min 

Prep: 5 min 

Cook: 10 min 

Yield: 4 servings 

Ingredients 

1 1/2 pounds baby carrots 

3 tablespoons butter, cut into small pats 

1 tablespoon sugar 

1 teaspoon coarse salt 

Directions

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

Baked Brown Sugar Baby Carrots
Source:https://dancearoundthekitchen.com/brown-sugar-glazed-carrots/#wprm-recipe-container-5456

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Ingredients
1 pound baby carrots
3 tablespoons salted butter melted
1/4 teaspoon salt
1/3 cup brown sugar

Directions
Preheat oven to 400°F.
Add the carrots to a 9x13 baking dish.
Drizzle the melted butter over the carrots then sprinkle with salt and brown sugar.
If you'd like to add cinnamon, sprinkle that on top.
Stir to coat the carrots and evenly distribute the brown sugar.
Bake for 25-30 minutes, or until carrots are tender.

Slow Cooker Sweet Teriyaki Chicken

Slow Cooker Sweet Teriyaki Chicken

1 cup soy sauce 

1 cup sugar (I tried with just 1/2 cup sugar and loved it!)

1 teaspoon garlic salt 

1/2 onion, chopped 

 1 1/2 lbs chicken breasts 

rice 

 

Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. 

Serve over rice.

Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Caramel Apple Pie

Caramel Apple Pie
Prep 40 MIN
Total 3 HR 30 MIN
Servings 8 

Ingredients
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
5 cups thinly sliced peeled apples
1/2 cup caramel apple dip (or try this sauce)
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Instructions
Heat oven to 375°F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat.
Spoon apple mixture into crust- lined plate.
In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples.
In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie.
Cool at least 2 hours before serving.

Baked Peanut Butter Oatmeal

 Baked Peanut Butter Oatmeal

Ingredients
1.5 cups quick oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
3/4 cup melted butter
1 egg
1/2 cup peanut butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
raisins, chocolate chips, bananas, etc.

Directions
Preheat oven to 350 degrees. Grease a 9 by 13 pan.
Mix all ingredients in a large bowl and stir well.
Spread evenly into pan and bake for 20-25 minutes or until edges are golden brown.
Serve with warm milk poured over top, if desired.

Sugar Cookie Icing

Sugar Cookie Icing 

This is enough to frost about 2 dozen cookies. 

Source: https://www.thebrewerandthebaker.com/archives/14706 

Ingredients 

2 cups powdered sugar
1 tbsp +1 tsp milk (plus more to adjust consistency)
1 tbsp + 1 tsp corn syrup (plus more to adjust consistency)
 ½ tsp almond extract 

Gel food colorings 

Instructions 

In a medium bowl, whisk together the powdered sugar, milk, corn syrup, and extract until uniform. You may find this mixture to be far too thick even for outlining so add equal parts of milk and corn syrup until the consistency is right.

  Divide between bowls and color the frosting Transfer to a piping bag, candy bottle, or a small sandwich baggie fitted with a coupler and tip

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Margaret Barrus

Makes approximately 1-1/2 dozen cookies.

Ingredients:

1 cup butter flavored Crisco (can use the sticks) 

1 cup brown sugar 

1/2 cup white sugar 

2 eggs 

1 teaspoon vanilla 

1 teaspoon baking soda 

1 teaspoon salt 

2-1/2 cups flour 

1-1/2 to 2 cups chocolate chips 

1 cup chopped walnuts

Directions:

Cream together the first five ingredients. 

Add the next three ingredients.

Mix and add chocolate chips walnuts. 

Bake at 350 F for 13 minutes. 

Tips:

Use a #30 scoop and don't flatten the cookies. 

Bake them on parchment paper.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Bottom 

3c. flour 

¼ tsp salt 

1 c sugar 

4 tsp. baking powder 

1 ½ c. milk 

2 eggs 

2 tsp vanilla 

½ c. butter, melted 

Mix everything except for the butter together. 

Slowly stir in the melted butter and pour into a greased 9x13 pan. 

Cake Topping 

1 c butter, softened 

1 c brown sugar 

2 tbsp flour 

1 tbsp cinnamon 

Mix all the ingredients together until well combined .Drop evenly over the batter and swirl with a knife. 

Bake at 350 for 28-32 minutes 

Glaze 

2 c powdered sugar 

5 tbsp milk 

1 tsp vanilla 

While warm, drizzle the glaze over the cake.

Gluten Free "Monster" Cookies

Monster Cookies 

Source: Evonne Anderson

Makes a LARGE batch. (I cut it in half when I made it for my family.)

1 c butter (or margarine.)  

2 ½ c brown sugar 

2 c sugar 

6 eggs 

2 ½ c peanut butter 

4 tsp baking soda 

 9 cups oatmeal 

¼ c vanilla 

2 c nuts (opt.) 

chocolate chips or M&Ms as desired. 

Mix and bake at 350 degrees for 10 minutes. 

Here's the recipe halved:

1/2 c butter

1 1/4 cups brown sugar

1 cup sugar

3 eggs

1 1/4 cups peanut butter

2 tsp baking soda

4 1/2 cups oatmeal

2 tbsp vanilla

1 cup nuts

chocolate chips or M&Ms as desired. 

Gluten Free Pancakes

Pancakes

Source: Evonne Anderson

Makes 6-8 pancakes.

½ milk 

1 c rolled oats 

2 tbsp sugar 

2 tsp baking powder 

½ tsp salt 

1 tbsp oil 

2 eggs 

 Mix all ingredients in a blender until thoroughly mixed. Let stand for 5 minutes and then cook.

Winter Squash Rolls

Winter Squash Rolls

Prep: 30 minutes 

Cook: 45 minutes
Total Time: 3 hours

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
 1/2 cup warm water (110 degrees F)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F.

In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

Scald the milk (heat it to a temperature of 180-190°F): Pour the milk into a heavy-bottomed saucepan to prevent scorching. Heat the milk over medium-low to medium heat, stirring frequently using a whisk or spoon to ensure even heating and prevent a protein "skin" or film from forming on the surface or bottom of the pan. Monitor the milk closely. When the milk starts bubbling, remove from heat. Let it cool to 110 degrees before using! (It can kill the yeast if it's too hot!) 

In a small bowl, dissolve yeast in warm water.

In a large bowl, combine 5 cups flour, sugar and salt.

Stir in the yeast mixture, shortening, squash and milk. Mix well.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
 Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
 Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.