Snickerdoodles

1 c. Butter
2 c. Sugar
2 eggs
1/4 c. Milk
1 tsp vanilla
3 3/4 c. Flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

Cinnamon sugar mixture:
3 Tbls sugar
1 tsp. cinnamon

Mix in separate bowl and use to coat dough

Mix butter, sugar, and eggs. Add milk and vanilla and mix. Add dry ingredients. Roll dough into walnut sized balls and roll in cinnamon and sugar mixture. Bake @ 350 degrees for 7-8 minutes.

Pumpkin Cookies

1/2 c. Shortening
3/4 c. Brown sugar
3/4 c. White sugar
1 egg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
2 1/2 c. flour
1 c. Pumpkin
1 c. Raisins or choc. Chips (I use nestles mini choc chips)

Cream shortening and sugars, beat in egg. Add spices, soda, powder, salt and vanilla, mix well. Add pumpkin and flour alternately, mixing well after each addition. Add chocolate chips. Bake @ 375 degrees for 10-12 minutes. DO NOT OVER BAKE!

German Chocolate Cake Frosting

2/3 c. sugar
2/3 c. evaporated milk
2 egg yolks
1/3 c. shortening
1/2 tsp. vanilla
1 1/3 cups flaked coconut
1 c. chopped pecans (can use walnuts)

In saucepan combine sugar, evaporated milk, egg yolks, and shortening.  Cook and stir over medium heat until mixture comes to a boil.  Remove from heat.  Add vanilla, coconut, and pecans.  Beat until thick.  Cool 15 minutes.  Spread only between layers and on top if using round pans.

Caramel Frosting

1/2 c. butter
1 c. packed brown sugar
1/4 tsp. salt
6 T. milk
3 c. powdered sugar

Melt butter.  Stir in brown sugar and salt.  Bring to a boil and boil 2 minutes, stirring constantly.  Remove from heat and add milk while stirring.  Return to heat and bring to a boil.  Remove and allow to cool 20 minutes.  Stir in powdered sugar.

Whole Wheat Bread

This is my favorite whole wheat bread recipe that I make every week. I like to use whole white wheat that I grind myself but you can find it in the stores too. I usually half the recipe because I need a bigger mixer!

Whole Wheat Bread

(Makes 4 large loaves)

5 cups of warm-hot water

2/3 cup oil

2/3 cup honey

3 T. yeast

3 T. vinegar

Gently mix this and let sit till yeast bubbles

Add 3-4 cups of flour (I usually make my first three white instead of using gluten)

1/4 cup gluten (optional)

Add 2 T. salt

Add remaining wheat flour (about 10 cups)

Knead or mix for less than 10 minutes

Let raise above warm oven for 30-35 minutes

Form into loaves in oiled bread pans

Let raise above warm oven for 30-35 minutes

Bake in 350 degree oven for 30 minutes

Remove from loaf pans and put on cooling rack.  I butter tops of loaves.

Pumpkin Pancakes

INGREDIENTS:

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt

DIRECTIONS:

1.	In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Pancakes

1 cup oatmeal
1 cup whole wheat flour
3/4 cups all-purpose flour
1/4 cup brown sugar
2 T dry milk powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 cups milk
2 T oil
1 tsp vanilla
4 bananas, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Yumm Bowls

Yumm Sauce:

1/2 cup canola oil
1/2 cup almonds or almond butter
1/3 cup grated parmesan
1 cup chickpeas (garbanzo beans)
1/2 cup lemon juice
1/2 cup water
1-2 cloves garlic
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp dried oregano
1 tsp dried cilantro

In a blender or food processor, blend almonds, oil, and beans until smooth. Add remaining ingredients and puree until smooth and creamy.

Yumm Bowls:

Rice
Sliced grilled steak or grilled chicken
black beans
shredded cheese
diced tomatoes
sliced olives
avocado

Assemble Yumm Bowls and top with sauce.

Raspberry Almond Torte (Market Street Grill)

INGREDIENTS

SPONGE LAYER STEP 1

• 5 egg whites
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• pinch of salt

SPONGE LAYER STEP 2

• 5 egg yolks
• 2 tablespoons sugar
• pinch of salt
• 2 teaspoons cornstarch
• 1/4 cup melted cooled butter
• 1/2 cup finely chopped, lightly toasted almonds

PASTRY CREAM

• 3 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 6 egg yolks
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/2 cup milk (additional)
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 1/4 cup sugar (additional)
• 1 pint container of fresh raspberries

DIRECTIONS

SPONGE LAYER STEP 1

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

SPONGE LAYER STEP 2

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

PASTRY CREAM

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

TO ASSEMBLE:

Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of pastry cream over top, to within 1/2 inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!