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Posts Tagged ‘brown sugar’

I’m still looking a for nut butter that doesn’t that hasn’t been exposed to peanuts. I don’t like to buy anything online and I haven’t found anything local yet. I’ll keep looking. Substituted oil for the butter and they looked good, I can’t try them because I’m the one with the peanut allergy. My kids ate them but they preferred them with butter.

½ C Butter (or ¼ cup + 2 tablespoons canola oil)
½ C Peanut Butter
1 ¼ C All-Purpose Flour
½ C Sugar
½ C Packed Brown Sugar or ¼ C Honey
1 Egg
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Vanilla

* Substitute for ½ t Baking Powder

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375F oven for 7 to 9 minutes or till bottoms are lightly browned. Let rest on cookie sheet until cool and then move to wire rack. If you move them too soon after baking, the cookies will fall apart. Makes about 36.

Purple Ice Cream Scoop: Bake for 14 minutes.

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    1 C Butter (3/4 C canola oil) (226g butter)
    1 C Sugar (200g) – add to ziploc bag
    1 C Brown Sugar (215g) – add to ziploc bag

    2 Eggs, large
    2 t Vanilla

    Place ingredients below in Ziploc bag to save time
    1 ½ C Flour (97.5g AP & 105g WW & 3 T Flax Meal)
    1 ½ t Baking Soda
    1 t Salt
    1 t Cinnamon
    ½ t Mace
    ½ t Nutmeg
    ½ t Ground Cloves

    Exclude these ingredients from Ziploc bag above
    3 C Rolled Oats (270g)
    1 C Walnuts or Pecans, chopped (raisins, dried cranberries) (100g nuts)
    1 C Raisins, golden (120g)

    1. In large bowl, cream butter and sugars until light and fluffy.
    2. Beat in eggs and vanilla.
    3. In medium-sized bowl, mix flour, soda, salt, cinnamon, mace, nutmeg and cloves together. Gradually add dry ingredients to creamed mixture, mixing until completely blended.
    4. Mix in oats, nuts and raisins.
    5. Preheat oven to 350F. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2” apart. Flatten each mound slightly.
    6. Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.
    7. Cool on wire rack.

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I haven’t converted these for our new allergens. They were very good as written so they are on my priority list to convert because both of my kids want more snacks to eat.

I am working on converting this recipe Oatmeal Bars with Fruit to be allergenc free and when I do, this recipe will be next.

If you get either of these recipes to work for you, let me know what you did by posting a comment. Thanks.

Dough:
1 ¼ cup Rolled Oats
1 ¼ cup Flour
1 teaspoon Baking Soda
½ cup Brown Sugar
¾ cup Butter
¼ teaspoon Salt

Mix above ingredients until crumbly.
Filling:
1 ½ – 2 cups Dates
1 cup Water

In a medium-size pan bring dates and water to boil, reduce heat. Cook and stir till thickened and bubbly.

Instructions:
Press ½ the dough mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread with filling. Sprinkle with reserved dough mixture.

Bake in a 350F oven for 30 – 35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Persian Style:
Add to dough mixture:
½ teaspoon Ground Cardamom
1 teaspoon Cinnamon

Add to topping mixture:
¼ cup Shredded Coconut

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2/3 cup syrup (rice, sugar)
1/4 brown sugar, packed
1 cup peanut butter
1/2 teaspoon vanilla
4 cups crispy rice cereal (Jul/09 – President’s Choice Crispy Rice Oven-toasted Rice Grain Cereal contains gluten malt flavour from barley, I believe)

In medium sauce pan combine syrup and brown sugar. Cook and stir till mixture comes to a full rolling boil. Remove sauce pan from heat and stir in peanut butter and vanilla. Stir in crispy rice cereal. Press into an ungreased 9x9x2-inch pan. Chill for about 1 hour or till firm. Cut into bars. Makes 25.

Microwave directions: In a 2-quart casserole micro-cook syrup, brown sugar, peanut butter and vanilla on 100% power (high) for 2 to 3 minutes or till bubbly over entire surface, stirring twice. Stir in cereal. Continue as above.

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Regular Flours & Ingredients
½ C butter, softened
1 ½ C flour (AP 97g & WW 105g & 3T Flax Meal)
¾ C brown sugar (161g)

1 egg
2 T Milk
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves

1 C Raisins, Currants, or diced mixed Candied fruits and peels (120g)
½ C chopped Nuts (50g)

Put bolded items in ziploc bags except for raisins & nuts.

Alternate Flours & Ingredients
½ C butter (I use ¼ C + 2 T Canola Oil)
1 ½ C flour (I use Living Without High Protein Flour Blend)
¾ C brown sugar
1 egg (I use 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
2 T Milk (I use Rice Milk)
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves
1 C Raisins, Currants, or diced mixed Candied fruits and peels
½ C chopped Nuts, or raisins 

Living Without High Protein Flour Blend
Makes 4 ¼ C Flour
1 ¼ cups Bean flour (your choice), chickpea flour
1 C Potato starch
1 C Tapioca flour
1 C Rice flour

1. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves in mixing bowl.
2. Add oil, egg, vanilla to flour mixture.
3. Add milk a tablespoon at a time until mixture is correct consistency.
4. Add raisins and nuts.
5. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
6. Bake in a 350F oven about 10 minutes or till edges are lightly browned. Do not overbake or flours will burn.
7. Let the cookies cool on the cookie sheet until they firm up (about 3 minutes). Cool cookies on a rack. Makes 36.

Note: My children (although they don’t know it) prefer the Flax Meal instead of the Egg.

Legend:
C = cup
T = tablespoon
t = teaspoon

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