Week 7- Sugar Cookies!

Sugar Cookies

Ingredients

• 1 1/2 Cup Shortening 
• 1 Cup Sugar
• 1 egg
• 1 tsp vanilla
• 1/2 Cup milk
• 3 1/2 cup flour
• 1 Tbs Baking Powder
• 1/2 tsp Salt

Directions

Cream Sugar and Shortening together. Add egg and mix. In separate bowl combine dry ingredients. Adding a little at a time- alternate adding flour mixture and milk to creamed sugar mixture. Don't over beat. Bake at 350 for 10 minutes (do not over cook).

Gluten-Free Sugar Cookies Recipe

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup unsweetened applesauce
• 4 teaspoons grated lemon peel
• 1 teaspoon almond extract
• 1-1/3 cups potato starch
• 1-1/3 cups garbanzo and fava flour
• 1 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/3 cup coarse sugar
  

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon peel and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda; gradually add to creamed mixture and mix well.
• Shape into 1-1/2-in. balls and roll in coarse sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove from pans to wire racks. Yield: 3 dozen.
  

http://www.tasteofhome.com/Recipes/Gluten-Free-Sugar-Cookies

Week 6- Muddy Buddies and Chex School Fuel

Change in plan today---- We will be making Chex Mixes rather than Angel Food Cake:

 

Chex Muddy Buddies

9 cups Chex cereal, any variety

1 cup chocolate chips

½ cup peanut butter

¼ cup margarine or butter

1 teaspoon vanilla

2 cups powdered sugar

Measure cereal into large bowl; set aside.  Heat chocolate chips, peanut butter, and margarine in a large pan over low heat.  Stir frequently, until melted.  Remove from heat, stir in vanilla.  Add cereal, stir until evenly coated.  Pour cereal into large food storage bag with powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  

Chex School Fuel

¾ cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

¼ teaspoon baking soda

4 cups Corn Chex cereal

4 cups Rice Chex cereal

Heat brown sugar, butter, and corn syrup in heavy pan over low heat.  Stir frequently.  When melted, stir in baking soda.  Stir until dissolved.  Stir in cereals.  Cook over medium-high heat while stirring to coat evenly.  Spread on wax paper lined cookie sheet to cool.  After cool, break into bite-size pieces.  Store in airtight container.

Week 5- brownies

Brooke's Best Bombshell Brownies

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Original Recipe Yield 24 servings

Ingredients

·         1 cup butter, melted

·         3 cups white sugar

·         1 tablespoon vanilla extract

·         4 eggs

·         1 1/2 cups all-purpose flour

·         1 cup unsweetened cocoa powder

·         1 teaspoon salt

·         1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Blonde Brownies

Original Recipe Yield 1 dozen

Ingredients

·         1 cup sifted all-purpose flour

·         1/2 teaspoon baking powder

·         1/8 teaspoon baking soda

·         1/2 teaspoon salt

·         1/2 cup chopped walnuts

·         1/3 cup butter

·         1 cup packed brown sugar

·         1 egg

·         1 tablespoon vanilla extract

·         2/3 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).

Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.

Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.

Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.

Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.

How to Make Fudge Gluten Free Brownies

Ingredients:

·         1/2 cup butter

·         1/4 cup cocoa powder

·         1 cup brown sugar

·         1 tsp vanilla

·         2 large eggs

·         1/4 corn starch

·         1/2 tsp salt

·         1 cup chocolate chips or dark chocolate pieces (60-70%)

·         1/2 cup macadamia nuts (optional)

·         1

Preheat oven to 350 F. and lightly grease an 8x8 inch baking pan.

·         2

In saucepan, melt butter and add cocoa powder. Whisk.

·         3

Mix in the brown sugar, eggs and vanilla to butter/cocoa mixture.

·         4

Add the corn starch and salt and mix well.

·         5

Stir in chocolate chips or dark chocolate pieces.

·         6

Pour into prepared pan and bake for 30-35 minutes. Until toothpick comes out clean.