Grandma's Butter Icing

 3 c confectioners sugar

1 1/2 tsp vanilla

1/2 c butter

3 T milk

Mix together until smooth.

created by Grandma Helen Sims

Grandma's Sugar Cookies

1 1/2 c confectioner's sugar

1 c butter

1 egg

1 tsp vanilla

1/2 tsp almond flavoring

2 1/2 c flour

1 tsp baking soda

1 tsp cream of tartar

Mix sugar and butter, add eggs and flavorings.  Mix dry ingredients in a separate bowl and mix in other sugar mixture slowly.  Put in refrigerator for 2 hours to overnight.  Preheat oven to 375 degrees.  Roll out and use desired cookie cutter.  Bake on greased cookie sheet 7-8 minutes.  Cool and frost with Grandma's Butter Icing.

created by Grandma Helen Sims

Decadent Chocolate Truffles made with Cacao

 

• 4.73 fl oz (140 ml/g) double cream or dairy free alternative such as full-fat coconut milk (from a can) – with high content coconut extract (65%+)
• 3.17 oz (90 g) caster sugar
• 3.17 oz (90 g) 100% cacao block/bar/buttons finely chopped or grated 
• liqueur/nut or fruit extracts of choice optional – added a little at a time to taste (See NOTES)
• mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters.

• Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
• Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
• If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
• Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
• Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls. 
• Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
• Once coated, place the balls separately on a tray lined with baking paper.
• Place back in the fridge to chill and firm.
• As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.

Peanut Butter Cookies

1/2 c butter, beat 2 minutes

ADD:

1/2 c sugar

1/2 c packed brown sugar, beat 2 minutes

ADD:

1/2 c peanut butter

1 large egg, mix together

In a separate bowl, whisk:

1 1/4 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp kosher salt (omit if using salted butter)

Stir the dry ingredients into the sugar butter mixture.

CHILL THE DOUGH:  Wrap dough in plastic and refrigerate at least 3 hrs.

Preheat the oven to 375 degrees.

Shape the dough into 1 1/4" balls.  Place the balls of dough on an ungreased cookie sheet or on parchment paper.  Flatten in a crisscross pattern with a fork.  It helps to dip the fork in sugar to keep it from sticking to the dough.

Bake about 9-11 minutes or until light brown.  Remove the cookies, let cool 1 minute and then transfer to a rack to cool.

TIP:  for chewier cookies, bake at 300 degrees for 15 minutes!

Add a chocolate kiss for an added treat!!

discovered by Jessi B

Aunt Susie's Butter Cream Icing

1/3 c butter

1/4 c milk

4-4 1/2 c powdered sugar

1 tsp vanilla

Cream together with mixer.

Goes amazing with Aunt Susie's Chocolate cake!!!!

Overnight Crème Brûlée French Toast

1 loaf of French bread, sliced into 1-inch thick pieces

5 large eggs

1 cup half-and-half

1 cup whole milk

1 teaspoon vanilla extract

2/3 cup granulated sugar, plus extra for the topping

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter

Maple syrup, for serving

Directions:

Generously butter a 9x13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary.

In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together.

Pour the egg mixture over the bread slices, making sure all the bread is soaked.

Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.

Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar.

Bake for 35-40 minutes, until the toast is puffed up and golden.

Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.

Serve with a side of maple syrup and any suggested sides.

Shared by FB recipes

Homemade Pie Crust

1 c shortening (butter or lard)

2 2/3 flour

1 tsp salt

• add shortening, flour and salt in a medium bowl
• using a pastry blender, mix until pebbly
• cover  and place in the refrigerator for 2 hours or until very chilled
• also ok to freeze at this point for use later

7-8 T of ice cold water (make a cup of ice & water-allow it chill well)

To move forward with the thawed, cold pebbly dough, make 3 little wells in the dough.  

Place 1 T of iced water into each well.  Using a fork, mix.  After the water is worked in, make 3 more wells and repeat with 3 T of iced water.

Add another T of iced water, mix. Then if needed, sprinkle water with fingers and mix.

When the dough comes "together", split the dough ball into two balls

Flour generously a mat for rolling out the dough or countertop.

With floured hands, work the one dough ball into a flat round disc-about 6" in diameter.

Place disc of dough on the floured surface.

Flour generously the top of the dough.

Roll from the center evenly on all sides, then flip dough onto a re-floured surface, add more flour on top.

Continue repeating the roll out and flip as well as re-flouring the surface and the top of the dough.

If the dough begins to separate, wet a finger with water and paste the dough back together.

Once the dough gets larger the bottom of the pie dish you will be using, fold the dough in half and place in the pie dish. (to measure gently place the pie dish in the center of the rolled out dough.  The dough should exceed the edges of the pie dish)

Trim the edges of the dough to your desired look.

Repeat all of the above with dough ball #2 or freeze.

Proceed with your pie recipe!

inspired by Aunt Judy M

caramels for the holidays

 4 c sugar

1 1/2 pints Karo (3 c)

2 c cream

1 c butter

Mix all ingredients in a heavy saucepan.  Cook on medium heat to 244 degrees on a candy thermometer.  On a big buttered cookie sheet, pour the caramel mixture.  Let cool and cut into bite-size pieces with kitchen shears.  Wrap in wax paper.  Store in airtight container.  (Allow for 2 plus hours to cook)

Make it a party and invite a couple extra pair of hands....when the caramels get to the right temp, you have to wrap quickly or it's challenging!  All of my kids would help me!

shared by FAM FAVE of Char

Pumpkin Zucchini Chocolate Chip Bread

Mix in a large bowl:

• 1 1/2 c gluten free flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

Mix in a second bowl:

• 3/4 c pumpkin puree
• 1 c shredded zucchini (squeeze out all moisture)
• 1/3 c local honey or maple syrup
• 1 T melted coconut oil or EVOO
• 2 eggs
• 1 tsp vanilla
• 1/2 c nut milk

• 1/2 c dark chocolate chips
• Optional:  1/4 c chopped pecans, 1/4-1/2 c shredded coconut

Add wet ingredients to the dry and whisk until just combined.  Gently fold in the rest of the ingredients.  Bake for 30-50 minutes depending on thickness of the bread.  Can be baked in a greased loaf pan, 8' x 8' pan, round deep pie plate or even muffins (check at 20 min for muffins).  Bake until a toothpick comes out clean.  Cool on wire rack for 10 minutes and remove from the pan if desired.

Enjoy this fall treat!!!

found on the internet by Char

pumpkin power protein balls

• 3 c organic, gluten free oatmeal
• 1/2 c organic ground flaxseed
• 2 T  organic chia seeds
• 3 tsp cinnamon
• 1 1/2 tsp ground ginger
• 3/4 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp himalayan salt or preferred salt

Pulse in a food processor until well mixed

• 1 c organic pumpkin puree
• 1 c organic almond butter
• 1/4 - 1/2 c local honey or maple syrup (start with 1/4 cup and taste, add more as desired)
• 1 1/2 tsp vanilla (free of chemicals and alcohol)

Add these four ingredients to the dry mixture and pulse until well blended.

• 1 c of preferred combination of:  chopped walnuts, chopped almonds, unsweetened coconut flakes

Add and pulse to gently blend with pumpkin mixture.

• 1/2 c mini dark chocolate chips (no sugar added) OR more nuts or 2 T organic chia seeds

Stir into mixture....if too wet, add a little more ground flaxseed.

Roll into 1" balls and place on parchment paper and refrigerate at least one hour or overnight.

Keep refrigerated until ready to serve!!  

created by Char

breakfast cookies

• 1 c unsweetened applesauce or pureed mango or papaya
• 1/2 c monkfruit or coconut sugar
• 2 servings of chia egg replacer (see below) or 2 eggs
• 3 c grated carrots
• 1/4 c finely chopped pineapple
• 1 c garbanzo flour
• 1 1/2 c steel cut oats or regular oats (steel cut has more crunch)
• 1/4 c flaxseed meal or 1/4 cup chia seeds w 2 T water (I used chia for more protein)
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1 tsp baking powder
• 1 1/2 tsp. baking soda

Chia Egg Replacer:  1 serving=1T chia seeds & 3 T water...let sit 15 m

Blend or mix applesauce/puree and sugar.  Add chia mix or eggs and mix.

Mix in a separate bowl flour through baking soda.  Slowly add to puree mixture and blend or mix thoroughly. 

Fold in carrots.  (Option to add 1/4 c chopped nut of choice)

Refrigerate dough while the oven is preheating to 375 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop with a small dipper or T onto the cookie sheet.  Use a fork to slightly flatten the dough and tuck any straggling pieces of carrot.  Refrigerate the dough between batches.

Bake for 15 mins and cool on a rack.  Makes about 3 dozen.

Enjoy with a cup of java or hot tea!

created by Andrea Drugay & tweaked a bit by Char

carrot cake the healthy way

Preheat oven at 350 degrees and grease with coconut oil thoroughly a 9x13" cake pan

Mix thoroughly:
1/2 c avocado oil
1 c coconut sugar or unprocessed sugar
6 eggs
1 c unsweetened alternative milk (almond, oat etc)
2 tsp vanilla

Add slowly:
4 c almond flour
1 c coconut flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger or spice it up with 1 TB of fresh finely chopped ginger
1/2 tsp kosher salt

Fold in:
3 c carrots grated
1 c pecans or walnuts chopped
1/2 shredded unsweetened coconut
1/2 c raisins

Bake for about 45 minutes or until a toothpick comes out clean from the middle of the cake.  The top should be a bit puffy and the cake should spring back when lightly pushed on in the center.

Let cool completely and then add frosting.

Cashew Cream Cheese Frosting
Soak 1 1/2 c raw cashews for 2-3 hours, drain, rinse and add to powerful blender with:
4 T melted coconut oil
3 T local honey
2 tsp vanilla
2 tsp lemon juice
1/2 tsp kosher salt
4-8 T water...add as needed for blending

Refrigerate frosting for 1-2 hours and then frost the cake....refrigerate the cake until ready to serve.
Option to add chopped nuts sprinkled on top.....cover with foil not saran wrap so covering does not stick to the frosting!

This cake is delicious and pretty darn healthy for a sweet tooth!! 

ENJOY!!

Created from google search by Char

banana bread blender style

Preheat oven at 375 degrees.

In a blender, place:

2 c oats
2 large ripe bananas
2 large eggs
1 c whole milk (grass-fed ideally) yogurt
2-3 T local honey
1 1/2 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
pinch of kosher salt

Blend 2-3 minutes.

Stir in any combo of 1/2 c of dark choc chips, blueberries, raspberries, dried raisins, nut of choice.

In a greased square pan or pie pan or bread pan, place the banana mixture.  Depending on the depth of the pan will determine how long it will take to bake.  Check after 15 minutes and every 5 after until a toothpick comes out clean!!

Enjoy with a cup of hot herbal tea!

created by Char & a googled recipe

minted fruit

simply fresh fruit of choice and any quantity you have on hand for the number of people you want to serve

For example:

3 c sliced strawberries
1 c blueberries
1/2 c blackberries
3 sprigs of fresh mint-take the leaves off of the stems and finely slice the mint
tip:  stack the mint leaves into a pile and using kitchen scissors slice into thin slivers

toss the fruit gently with the mint and refrigerate, let flavors blend for a couple of hours

optional:  squeeze of a lemon, lime or orange or splash of sparkling anything

fun to serve in a martini glass or clear vessel of choice to showcase the beautiful fruit colors

created by Char

fruit crisp healthy style

filling:

• 3-4 cups of your favorite fruit such as  pears, Granny Smith apples or peaches -cored and sliced into small bite-sized pieces
• 1 c fresh or frozen berries such as blackberries, blueberries or cranberries (I used gooseberries with blueberries)
• 2 T natural sweetener such as maple syrup or local honey (add more for a sweeter taste)
• 2 T arrowroot or corn starch (I prefer arrowroot)
• 1 T lemon juice
• ½ t ground ginger
• ¼ t cinnamon

topping:

• 1 c oats (I used gluten-free)
• ¼ c coconut flour, almond meal or almond flour
• ½ c slivered almonds, chopped walnuts or pecans
• 0- ⅓ cup lightly packed brown sugar (I used no sugar because almonds were honey roasted)--season to desired sweetness
• 2 T unsweetened coconut, if desired
• ¼ t fine grain sea salt or few twists of Himalayan salt (I used the pink stuff)
• 4 T coconut oil or butter, melted (I used coconut oil)
• 3 T plain Greek yogurt or vanilla flavored (I used vanilla Greek)

preheat oven at 350 degrees

mix filling and place in a baking dish

mix topping and drop spoonfuls over filling.....spread gently to completely cover

bake for 20-30 minutes until golden brown

serve warm with fave topping & a sprinkle of cinnamon!

rhubarb muffins or cakey bars

• 1½ cup gluten-free flour 
• ¼ cup almond meal
• ¾ cup sugar (I used maple syrup sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• 6 T coconut oil melted
• ¼ cup almond milk
• 2 eggs
• 1 tsp vanilla
• 1 cup + 2 tbs diced rhubarb, about ¼" (a little smaller for topping)--I think other fruit would work as well like apple, berries and pears
• ¼ cup gluten-free rolled oats
• ¼ cup light brown sugar (I used maple syrup sugar
• 2 T cold butter, cubed

1. Heat oven to 375 and prepare a muffin pan with liners or better yet...grease a 8" x 8" pan
2. In a medium bowl, whisk flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon together
3. In a small bowl, whisk melted oil, almond milk, eggs and vanilla together
4. Prepare a well in dry ingredients and pour wet ingredients into it. Fold wet ingredients into dry until well-combined, but do not over-mix
5. Fold 1 cup diced rhubarb into batter until evenly distributed
6. In a small bowl, combine remaining 2 tbsp rhubarb, oats, brown sugar and cold butter. Using a pastry cutter or your hands, mash the butter into the other ingredients until they are no longer dry and resemble coarse crumbs
7. Distribute batter evenly into muffin liners or in the square pan and top each with the oat crumble, pressing it gently onto the top of the batter
8. Bake in oven for 20-25 minutes until golden brown and cooked through
9. Remove from oven and allow to cool in the pan for about 10 minutes before removing to a rack. Serve warm or cooled completely. 

found online searching for gluten free rhubarb sweets....

Chocolate Souffle aKa Decadence

INGREDIENTS

1. • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I prefer semisweet chips)
   • 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup sugar
• 4 large eggs
• 4 large egg yolks (keep the egg whites for an omelet the next morning)
• Large pinch of salt
• 1/2 cup all purpose flour
3. Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water or a double boiler, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
4. Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
5. Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.  I tend to bake for less (15 mins) for a creamier, ooey gooey inside!   
6. Serve with a fresh fruit sauce and a la mode on the side!
7. discovered in 2001 on Epicurious.com

Chocolate Brownies gone BANANAS

• 1/2 cup butter, melted, cooled
• 1 cup sugar
• 3 tablespoons baking cocoa
• 2 eggs, lightly beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (2-1/2 to 3 medium)
• 1/2 cup chopped walnuts
• Confectioners' sugar, optional
• In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. 
• Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.   
• Can double and put in large jelly roll pan.
• discovered in Taste of Home

Peanut Butter Pie AKA "Decadence"

1 refrigerated pastry for 9-inch single-crust pie (1/2 of a 15-oz. package) (gluten free is my preferred choice)

1/2 cup semisweet chocolate chips 

3 tablespoons whipping cream 

3/4 cup firmly packed brown sugar 

6 tablespoons butter or margarine 

1/3 cup milk 

3/4 cup smooth peanut butter 

1 carton (8 oz.) frozen whipped topping, thawed 

1. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork. 

2. Bake in a 375[degrees] oven until golden brown, about 15 minutes. Let cool at least 15 minutes. 

3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven at 50% power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly. 

4. Rinse bowl, wipe dry, and add brown sugar and butter (cut into chunks). Heat in a microwave oven at full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly about 10 minutes. 

5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust. 

6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.

shared by my dear friend Lori D

Persimmon Coconut Cake with Coconut Icing

Persimmon Coconut Cake

2 c sugar

1 1/4 c oil (I used coconut oil)

4 eggs

2 cups persimmon pulp

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 c flour (I used 1 c coconut flour and 1 c almond meal)

1/2 c chopped pecans or walnuts

1/2 c coconut

Mix all ingredients a few at a time then fold in pecans and coconut.  Grease a 9X13 pan.  Bake at 350 for 35 minutes or until a toothpick comes out of the middle clean.

Coconut Icing

1/4 c butter

8 oz cream cheese(room temp)

4 c powdered sugar

1 tsp vanilla

1 c chopped pecans or walnuts

1 c coconut

Blend together then stir in nuts and coconut.  Keep refrigerated.

This cake was amazing!!!  I made it for my friend Lori D's birthday and she loved it.......ok to make the day before and refrigerate.  I served it with vanilla ice cream and a sprinkle of cinnamon.  char