A soft cookie squares made with whole wheat, rolled oats, cinnamon, and honey
Yield:
48 squares
Ingredients:
6 cups whole wheat flour 1 1/2 cups rolled oats 1 cup (packed) brown sugar 2 teaspoons salt 2 teaspoons baking soda 3 tablespoons ground cinnamon 3/4 cup honey 1 1/2 cups oil 1 cup cold water
Instructions:
1. In a large bowl, whisk together the dry ingredients. Make a well in the center of the bowl.
2. In a separate bowl, combine honey, oil, and water. Mix well, then
add to dry ingredients and stir until mixture forms a thick,
crumbly/stiff dough.
3. Grease two 10×15-inch jelly roll pans. Put half of the dough on
each sheet and press flat, using your fingers or a spatula. Using a
pizza cutter or butter knife, slice each sheet into 24 squares.
4. Bake sheets at 400 degrees for 13-18 minutes, or until lightly browned, switching racks half-way through baking.
5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.
Whole Wheat Cinnamon Graham Squares
This recipe is from Tammy’s Recipes.
Deluxe Whole Wheat Strawberry Shortcake
A light and fluffy whole wheat cake topped with whipped cream and fresh strawberries
Yield:
8 servings
Ingredients:
4 eggs, separated 3/4 cup sugar, divided* 1 cup whole wheat flour 1/3 cup water 1/4 cup oil 1 1/2 teaspoons baking powder 1/2 teaspoon vanilla extract 1 pound (about 2 cups) fresh strawberries, washed and sliced 1 cup whipping cream 1 tablespoons sugar 1/2 teaspoon vanilla
Instructions:
1.
In a large bowl with electric mixer at high speed, beat egg whites
until soft peaks form. Continue beating at high speed and add 1/4 cup
sugar, about 2 tablespoonfuls at a time. Beat well after each addition,
until sugar is completely dissolved and egg whites stand in stiff peaks.
2. In another mixing bowl, use an electric mixer to combine the egg
yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar.
Using a rubber spatula, gently fold the flour mixture into the beaten
egg whites until completely blended. Pour batter into a greased and
floured 9-inch springform pan or two smaller round cake pans.
3. Bake cake at 325 degrees for about 40 minutes or until the top of
the cake springs back when lightly touched with finger and cake tests
done. Remove from oven and allow to cool completely before removing from
pan. The cake will sink slightly as it cools.
4. Beat whipping cream in a chilled bowl on high until soft peaks
form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue
beating until cream is stiff.
5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.
Deluxe Whole Wheat Strawberry Shortcake
This recipe is from Tammy’s Recipes.
Challah Pudding with Apples, Raisins, and Almonds
A
sweet and spicy bread pudding made with leftover challah, topped with
chunks of apples, raisins, and almonds, drizzled with butter and brown
sugar
Yield:
10-12 servings
Ingredients:
6-8 tablespoons butter, plus extra for greasing 3 cups milk 1 tablespoon cinnamon 4 eggs, lightly beaten 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 pounds leftover, slightly dry challah, thickly sliced and lightly toasted 1 cup raisins 3 cooking apples 1 to 1 1/4 cups raw sugar or brown sugar 1 cup sliced almonds (may substitute walnuts) Whipped cream, for serving (optional)
Instructions:
1. Preheat the oven to 375 degrees. Butter a 9×13-inch baking dish. Mix together the milk, cinnamon, eggs, vanilla, and salt.
2. Spread the challah toast with butter, reserving 3 tablespoons. Cut the challah into bite-sized chunks.
3. Add the buttered challah and raisins to the milk mixture and fold
in gently so that all of the bread is coated with the liquid.
4. Core and dice the apples, but don’t peel. Spread the bread in the
bottom of the prepared pan, then top with half of the sugar, the
almonds, the apples, and ending with the rest of the sugar. Dot with
remaining butter.
5. Bake for 50-60 minutes or until juices in the middle are clear (test with fork). Serve with whipped cream, if desired.
Challah Pudding with Apples, Raisins, and Almonds
This recipe is from Tammy’s Recipes.
Pumpkin Roll
A spicy pumpkin cake rolled with sweetened cream cheese and nuts inside
Yield:
12 servings
Ingredients:
Cake ingredients:
3 eggs 2/3 cup pumpkin 1 cup sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cloves 3/4 cup flour
Filling:
2 tablespoons butter 8 ounces cream cheese 3/4 teaspoon vanilla 1 cup powdered sugar 1/3 cup nuts, optional
Instructions:
1.
Mix all cake ingredients. Lay wax paper on a 15 x 10-inch jelly roll
pan. Grease and flour wax paper; pour batter onto wax paper in pan and
bake at 375 degrees for 15-20 minutes.
2. Lay a clean dish towel on a flat surface with 1/3 cup powdered
sugar sprinkled on it. Put baked cake upside down on towel. Take waxed
paper off. Roll cake up with the towel, starting at the widest edge.
Allow to cool.
3. Mix filling ingredients. Unroll cake and spread the filling and nuts inside. Roll back up (without the towel, of course!) and refrigerate. Slice into slices to serve.
Pumpkin Roll
This recipe is from Tammy’s Recipes.
Chocolate Caramel Almond Cheesecake
A
creamy dense chocolate cheesecake on a chocolate graham cracker crust,
drizzled with chocolate and caramel and sprinkled with almonds
Yield:
1.
Make crust by combining crust ingredients and pressing into the bottom
of a greased 9-inch springform pan. Bake in a pre-heated 325 degree oven
for 8-10 minutes. Set pan on a wire rack to cool while you make the
cheesecake batter.
2. In a large mixing bowl, gently stir the softened cream cheese with
the sugar and cornstarch/sugar mixture until smooth. Add vanilla and
stir.
3. Add eggs, one at a time, stirring to combine, but being gentle
enough to not incorporate any extra air/bubbles into the batter.
4. In a heavy sauce pan over low heat, melt the chocolate chips with
the whipping cream. When no lumps remain, remove from heat. Allow to
cool slightly (but not completely — or the chocolate will get too thick
to mix!) and then stir the chocolate into the cream cheese mixture,
making a dark chocolate batter.
5. Place two layers of heavy duty aluminum foil on a flat surface,
and place the cooled 9-inch springform pan (with crust) on the foil.
Wrap the foil snugly around the pan to make it water-proof.**
6. Pour the chocolate batter over the crust, smoothing with a
spatula. Place the foil-wrapped pan in a large roasting pan, and pour
boiling water into the roasting pan, to come about 1 1/2 inches up the
sides of the springform pan.
7. Pre-heat the oven to 325 degrees. Place roasting pan in the middle
of the oven and bake for 70-90 minutes, or until cheesecake is almost
completely set (only the center will still be slightly wobbly).***
8. Remove roasting pan from the oven, and carefully take the
springform pan out of the water bath and place it on a wire rack to
cool. Gently remove the foil after setting cheesecake on rack.
9. Run a thin knife aroud the edges of the cheesecake, to allow it to
separate from the sides of the springform. (This helps prevent cracks
during cooling.) When cheesecake has cooled slightly (maybe for 20
minutes), carefully remove the outside of the springform pan. Allow
cheesecake to completely cool.
10. Prepare the toppings by warming the chocolate chips and butter in
a saucepan, until chocolate is melted. (Stir to remove lumps.) Allow
chocolate to cool slightly. When chocolate is still warm but not hot,
put it into a small plastic bag. Snip off a (small) corner of the bag to
allow you to squeeze out the chocolate.
11. In a separate pan or bowl, warm the caramel enough to be able to
drizzle it. Drizzle caramel over the cheesecake. Sprinkle sliced almonds
on top of the caramel, and then drizzle the chocolate (from the baggie)
over the almonds and caramel.
12. Refrigerate at least 4 hours before serving.
Chocolate Caramel Almond Cheesecake
This recipe is from Tammy’s Recipes.
Easy Fruit Coffee Cake
A fluffy, fruity coffee cake with a sweet crusty topping
Yield:
9 servings
Ingredients:
2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup vegetable oil 3/4 cup milk 1 cup blueberries, cranberries*, raspberries, chopped strawberries, or finely-chopped apples
Topping Ingredients:
1/3 cup all-purpose flour 1/3 cup brown sugar 1/4 cup softened butter 1 teaspoon cinnamon
Instructions:
1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.
3. Pour milk mixture into dry ingredients and stir. Fold in fruit.
4. Pour batter into a greased 8- or 9-inch square baking pan**.
5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.
6. Bake at 350 degrees for 50-60 minutes, until cake tests done in
the middle. Cover cake loosely with foil if the top starts browning too
quickly (I usually place foil over the cake after about 45-50 minutes).
7. Serve hot, or cool in pan. 🙂
Additional Notes:
*We put frozen cranberries in a food processor for a minute or so, to chop them coarsely.
Easy Fruit Coffee Cake
This recipe is from Tammy’s Recipes.
Pineapple Carrot Cake with Cream Cheese Frosting
A moist, sweet carrot-pineapple cake with a light cream cheese frosting
Yield:
9 servings
Ingredients:
1 1/2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon vanilla 2/3 cup oil 2 eggs 1 cup (packed) finely shredded carrot 1/2 cup crushed pineapple (with juice)
1. To make the cake, sift dry ingredients together in a large bowl.
2. Add wet ingredients and mix on medium speed for 2 minutes.
3. Pour batter into a greased and floured 9×9-inch baking pan.
4. Bake at 350 degrees for 35 minutes or until cake tests done.
5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.
6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.
Pineapple Carrot Cake with Cream Cheese Frosting
This recipe is from Tammy’s Recipes.
Oatmeal Spice Cake
A dark spicy oatmeal cake with a sweet broiled coconut topping
Yield:
16-24 servings
Ingredients:
Spice Cake Ingredients:
1 1/2 cups flour 1 cup quick oats 1 cup brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup butter, softened or melted 1 cup water 2 eggs 2 tablespoons molasses
Coconut Topping Ingredients:
1/4 cup butter 2/3 cup brown sugar 1/2 cup shredded coconut 1/2 cup chopped pecans 3 tablespoons light cream or whole milk
Instructions:
1. Measure all cake ingredients into a large mixing bowl. Blend 1/2 minute on low speed, and then for 3 minutes on high.
2. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees
for 35-40 minutes or until cake tests done. Cool cake slightly.
3. To make coconut topping, melt butter in sauce pan. Add brown sugar and stir over medium heat until sugar is mostly dissolved. Add coconut, pecans, and cream. Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.
Oatmeal Spice Cake
This recipe is from Tammy’s Recipes.
Natural Fruit Cake
An all-natural fruit cake with pecans, dates, and pineapple!
Yield:
1. In a large bowl, combine the honey, eggs, flour, vanilla, and salt, stirring until well-mixed.
2. Add the nuts and dried fruit, and stir well.
3. Grease small loaf pans — either four 3×5-inch pans or six mini loaf pans (1.5×4.5-inch).
4. Pack fruit cake batter tightly into the greased pans and bake at
325 degrees for 45-55 minutes or until the cake tests done (clean
toothpick or fork in center). Edges will be browned.
5. Remove cake from pans and allow to cool on a wire rack. Slice thinly.
Fruit cake can be frozen (I wrap in wax paper and then in foil for freezing).
Natural Fruit Cake
This recipe is from Tammy’s Recipes.
Easy Baked Apple Oatmeal
A creamy baked oatmeal with apples and cinnamon. Serve with milk for breakfast or with whipped cream for dessert!
Yield:
6-8 servings
Ingredients:
2 eggs 1/8 teaspoon salt 2 teaspoons cinnamon 1/2 cup brown sugar* 4 cups milk 2 cups old-fashioned rolled oats 2 large apples (2-3 cups), cored and diced** Milk or whipped cream, for serving (optional)***
Instructions:
1. In medium-large mixing bowl, lightly beat the eggs. Stir in salt, cinnamon, brown sugar, milk, oats, and apples.
2. Pour mixture into a greased 9×13-inch baking dish. Bake uncovered
at 350 degrees for 40 minutes or until hot, bubbly, and mostly set in
the middle.
Serve warm in bowls with milk on top for a delicious breakfast, or
serve warm with whipped cream on top for a yummy healthy dessert!
Additional Notes:
This
recipe is very adaptable, so feel free to add some chopped walnuts,
pecans, almonds, raisins, or even other fruits into the oatmeal before
baking!
*Can substitute another sweetener of your choice, such as 1/2 cup sucanat, 1/4 cup honey, or 1/4 cup maple syrup.
**I don’t peel my apples, but you can if you’d like.
***We use heavy whipping cream and make our own homemade whipped
cream (see box for instructions) by beating with an electric mixer and a
couple tablespoons of sugar.
For an even creamier baked oatmeal, add 1/4 cup of heavy cream into the mixing bowl when making this recipe!
I have also substituted water for part of the milk when I was low on milk, and it turned out great.
This Baked Apple Oatmeal recipe is my adaptation of Kristin’s Baked Apple Pie Oatmeal. Kristin created her recipe and it is really super good so be sure to go see hers! I only made a couple small changes to the ingredient list, and simplified the directions to make this even easier than it already was!
