Desserts

Wet:

2 eggs

1 cup butter

1 1/2 teaspoons vanilla extract

3/4 cup sugar

3/4 cup brown sugar

Dry:

2 cups flour

1 teaspoon baking soda

2 cups oats

1 pinch salt

Bake at 375 for 10 minutes or until desired.

Ingredients:

12 tablespoons unsalted butter (1 1/2 sticks) - softened

1 1/2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 large egg whites (3/4 cup) --variation-- substitute 3 large eggs and 1 egg yolk

3/4 cup milk

2 teaspoons vanilla extract

2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1(13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Instructions:

Set a rack at middle level of the oven and preheat to 350 degrees.

In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

Stir together flour, baking powder and salt. Set aside.

Combine egg whites, milk and vanilla extract.

Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.

Pour batter into prepared pan(s) and smooth top with metal spatula.

Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

1 cup sugar

1/3 cup water

2 egg yolks

1 cup heavy cream

1 teaspoon vanilla extract

Bring sugar and water to a soft boil. Let cool slightly and/or temper with yolks. Pour over stiffly beaten yolks. Beat until creamy. Refrigerate until ready for use. Before serving, heat cream with vanilla and combine.

Ingredients:

2 cups powdered sugar

1 stick of butter (8 tbsp)

1 tbsp milk

1 tbsp vanilla extract

Instructions:

Melt butter in microwave.

Combine melted butter with milk and vanilla, and stir.

Add the wet mix to the sugar. Stir further.

Description: This is the most spookylicious homemade hot cocoa ever!

Ingredients:

6 cups milk

1 (14 ounce) can sweetened condensed milk

1 1/2 cups semisweet chocolate chips

1/2 cup bittersweet chocolate chips

1 1/2 cups heavy whipping cream

1 teaspoon vanilla extract

Instructions:

1: Combine milk, sweetened condensed milk, chocolate chips, heavy cream and vanilla extract in a slow cooker.

2: cover and cook on low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.

Ingredients:

1 1/2 cups white whole wheat flour

1 cup old fashioned oats

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup coconut oil

2/3 cup honey

1/2 cup natural peanut butter (creamy or crunchy)

1 egg

1 ripe banana

1 teaspoon vanilla extract

4 cups multigrain cheerios

1 cup raisins, semi sweet chocolate chips, nuts

Instructions:

Preheat oven to 350 degrees.

In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.

In a microwave safe bowl, mix coconut oil, peanut butter and honey. Microwave for 20-30 seconds. Whisk together, and then add egg, mashed banana pulp, and vanilla extract.

Stir the dry ingredients into the peanut butter mixture until well combined. Add the cheerios and raisins or chocolate chips and stir until evenly incorporated.

Drop 1/3 cup sized scoops onto a Silpat or parchment lined baking sheet, and flatten slightly. Bake for 10-11 minutes or until golden around the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a cooling rack.

Description: Put out a half cup on Christmas Eve because Santa’s sleigh is a hybrid

Ingredients:

Chopped up candy canes.

Maple syrup.

Chocolate syrup.

Melted milk chocolate.

Melted marshmallow.

(For an extra kick)

Half n half.

Cinnamon.

Nutmeg.

Instructions:

Chop the candy canes in a food processor...you probably should know what to do after that.

Notes: Instead of the melted chocolate and marshmallows you can use Hershey’s hot cocoa kisses.

Description: Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using five thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar.

We developed this recipe using a loaf pan that measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5‑inch loaf pan,start checking for doneness 5 minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (let it cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients:

1 3/4 cups (8 3/4 ounces) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 large very ripe bananas (2 1/4 pounds), peeled

8 tablespoons unsalted butter, melted and cooled

2 large eggs

3/4 cup packed (5 1/4 ounces) light brown sugar

1 teaspoon vanilla extract

1/2 cup walnuts, toasted and chopped coarse (optional)

2 teaspoons granulated sugar

Instructions:

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 81/2 by 41/2‑inch loaf pan with vegetable oil spray.Whisk flour, baking soda, and salt together in large bowl.

Place 5 bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes.Transfer bananas to fine-mesh strainer over medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have 1/2 to 3/4 cup liquid).

Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until

mostly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into 1/4‑inch-thick slices. Shingle banana slices on top of loaf in 2 rows, leaving 11/2‑inch wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

Description: This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.

As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

Ingredients:

[BATTER]

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg, to taste

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour

1 cup milk

[TOPPING]

3 tablespoons melted butter

3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Instructions:

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Notes: Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Ingredients:

3/4 cup cocoa

1/2 tsp baking soda

2/3 cup butter melted

1/2 cup boiling water

2 cup sugar

2 eggs beaten

1 tsp vanilla

1 1/3 cup flour

1 1/2 to 2 tsp cinnamon

1/4 tsp salt

1 cup chocolate chips

--

6 tbl sp butter

1/2 cup cocoa

2 2/3 cup powder sugar

1 to 1 1/2 tsp cinnamon

1/3 cup evaporated milk