Honey Wheat bread

 Honey Wheat bread

    From Lynda

1 room temperature egg

1 cup warm (110º) water

2 Tbl Oil

3 Tbl honey

1 1/2 tsp salt

1 cup whole wheat flour

2 cups bread flour

1 1/2 tsp quick rise yeast

Place in bread machine in order given. Set to dough cycle. Spread out to length of bread pan, roll and place in greased bread pan. In a warm place Let rise for one hour or until double in size. Bake at 350º for 30 to 35 minutes.

Remove from pan onto counter or cutting board, brush with butter  and cover with a towel for about half an hour. Then place in bread bag with a paper towel  under the loaf while it is still warm, twist tie closed. All this will keep the bread soft and moist.

Cinnamon Roll Cookies

 

1 cup butter

1 cup sugar

1/2 cup brown sugar

1 Tbls vanilla

1 large egg

2 1/2 cups flour

2 tsp baking power

 

Filling

3 Tbls. butter melted

1 Tbls. Cinnamon

1/4 cup sugar

Glaze

2 cups powdered sugar

5 Tbls milk (or less)

2 Tbls melted butter

1/2 tsp Almond extract  or Vanilla

Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.

• For the filling: Tip the dough out onto a floured surface. Roll out into roughly a 16-by-12-inch rectangle about 1/4 inch thick Mix the cinnamon, sugar and butter and spread on dough it with an inverted spatula from end to end.  Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 1 hour.
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• Preheat the oven to 350º. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. My air bake pans take 16 minutes.  Transfer to a cooling rack to cool.
• For the glaze:  Whisk together the powdered sugar, milk and melted butter in a large bowl until smooth. Add the almond extract.. Add more confectioners' sugar or butter if needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes. (I use a baggie with a small corner snipped to drizzle the frosting.)

Store in air tight container.

Thumb print cookies

 

Thumbprint Cookies

1 cup butter

2/3 cup sugar

2 large egg YOLKS

1 tsp of vanilla or almond 

1/4 tsp salt

2 1/3 cup flour

Jam for filling

Preheat oven to 350º

Mix butter and sugar for 1 to 2 minutes. Mix in egg yolks, flavoring, and salt. Until fully combined. Then mix in flour. Mixture will be crumbly at first but will come together as you keep mixing.

Using a one-tablespoon  cookie dough scoop, measure out the cookie dough and roll into balls. Roll balls in granulated sugar, place on greased cookies sheet, press thumb into center to make an indent. Add your choice of jam.

Bake at 350 for 12 to 14 minutes or until bottoms are lightly browned. Let sit on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely. Store in air tight container or in the fridge. 

***Let the eggs come to room temp before using the yolks

Snowflake cookies

 

• Snowflake cookies
• 2 cups white chocolate chips (one bag)
• 1 cup Rice Krispies
• 1 cup almonds slivered (sliced will work too)
• 1 cup corn flakes
• 1/2 cup shredded coconut

Instructions

Mix the Dry Ingredients:

• In a large bowl mix Rice Krispies, slivered almonds , corn flakes, and coconut flakes. Line two cookie sheets with wax paper.

Melt the White Chocolate:

• Melt white chocolate chips in a double boiler until completely melted. Stir to help melt the chips.

Combine with Melted Chocolate:

• Pour the melted white chocolate over your dry ingredients.
  
• Gently fold everything together until all the ingredients are well coated with the melted chocolate.
  

Form the Cookies:

• Using a teaspoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared cookie sheet.
  
• Cool completely and store in air tight container.

Low Carb Taco casserole

  

1 pound low fat ground beef

3/4 to 1 cup salsa

3 Tbls. Taco seasoning

1 head of cabbage cut up

1/2 cup water

Fry ground beef until done, add salsa and taco seasoning. Stir well. Add cut up cabbage and  water. Cover and cook until cabbage is tender. 

Top with cheese of your choice and cover until cheese is melted. Garnish with chopped green onions, parsley, or cilantro. I much prefer green onions.

Softest Fluffiest bread

 Fluffy, soft, cottage cheese bread.

2 pound loaf

 (2 loaves baked in 8.5x4.5” loaf pans. You could also bake in one 10x5” pan)

1/2 cup warm water

1 cup cottage cheese

2 Tbl melted butter or oil

1 large egg

1 Tbl sugar

3 cups flour bread or ap flour

1 tsp salt

1 1/2 tsp yeast

Dough cycle. Check at 5 minutes for moistness or dryness. Too moist add 1 Tbl flour, too dry at 1 Tbls water or milk.

Form into loaves, let rise for 30 to 35 minutes

Bake for 28 minutes at 350º. Take out of pan, brush melted butter on top. Cover with a towel while cooling, not on a wire rack: makes for a softer crust. You will not be able to tell that there is cottage cheese, nope, not at all.

 1 1/2 pound loaf.....

3/4 cup warm water

1 1/2 T melted butter

3/4 cup cottage cheese

1 egg

2 1/4 tsp sugar

3/4 tsp. salt

2 1/4 cup bread flour

1 tsp yeast

1 pound loaf

1/4 cup warm water

1/2 cup cottage cheese

1 Tbl melted butter

1 egg

1 1/2 tsp sugar

1/2 tsp salt

1 1/2 cup bread flour

3/4 tsp yeast

Malt Chocolate chip cookies

1 cup softened butter

1 cup white sugar

1 cup brown sugar

2 large eggs

2 tsp good vanilla

2 1/2 cup ap flour

1/2 cup malt powder

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 package mini chocolate chips

Cream together butter, sugars, vanilla. Add eggs, one at a time until thoroughly mixed. Add sifted dry ingredients, mix well. Using a small cookie scoop place balls two inches apart on parchment paper covered cookie sheet.

Bake for 10 to 14 minutes at 350º.

Cook slightly on sheet and then place on cooling rack. Store in air tight container.