One of my mom’s favorites ;-D ~ Shopping List ~ 3/4 cup sugar1/2 cup flour1/3 cup cocoa3 cups milk1 tsp vanilla1/2 stick butter ~ What to do ~ Mix dry ingredients together. Add 1/2 cup warm water. Stir well. Heat milk in saucepan to almost boiling. Pour boiling milk into cocoa mixture, stirring constantly until thickening. Add butter and vanilla. Halsie Tanner Butler recommends them with homemade biscuits.
~Shopping List~ ½ cup almond flour 1/2 cup granulated Truvia 1 cup peanut butter (creamy or crunchy, you choose) 3 eggs ¼ tsp salt 1 tsp. vanilla extract ~To do~ Pre-heat oven to 350 F. Prepare baking sheet with baking parchment or cooking spray. Mix all ingredient in mixer until well combined and dough has formed. Make balls of dough and place balls on pan. (They don’t need to be far apart, they don’t puff up.) Flatten cookies slightly making a crisscross mark on cookie with a fork. Bake for 15-17 minutes till edges are golden brown. Makes 16.
0 sugar calories ~Shopping List~ Cake 1/4 cup Truvia Baking blend 1/2 cup almond flour 3 Tbsp unsweetened cocoa powder 1/8 tps. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 2 Tbsp. coconut oil 1 egg 2 Tbsp half and half Topping 1 cup whipping cream 1 tsp. Truvia In a bowl, mix together the dry ingredients. In another bowl mix together wet ingredients, and then combine the dry mixture into the wet. Put 1/4 of the batter into a coffee mug and microwave on high for 1 minute. Whisk together Truvia and whipping cream until thickened. Top cake with cream. Refrigerate remaining batter for later use.
This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn. The original is just the list of ingredients leaving plenty of room for you to add your own personality.
This super easy and fast recipe is perfect for those lazy Sunday mornings. ~ Shopping List ~ 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, slightly beaten 2 tablespoons vegetable oil milk, just enough to make pourable batter ~ What to do ~ Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 4-6 small pancakes. ~ Spice it up ~ Add some fruit. Slice a banana (or any of your other favorite fruit) and place them on the uncooked side of the pancake when you first place them in the pan. They will get a nice caramelization when you flip the pancake. You can do the same thing with pecans, walnuts, etc. Enjoy!
~ Shopping List ~ 3/4 cup sugar (white) 3 1/2 tablespoon cornstarch 1/4 teaspoon salt 2 cups milk 1 pie crust (baked) 3 eggs, separated 2 tablespoons margarine (or butter) 1 teaspoon vanilla 1 1/2 cup coconut ~ What to do ~ Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes. Beat egg yolks lightly with fork. Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs). Pour egg yolk mixture into the rest of the hot mixture, mix well. Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes. Add margarine/butter and vanilla mix well. Then add coconut, mixing well. Pour mixture into baked pie crust. Topping: Beat 3 egg whites and 1/4 teaspoon cream of tartar until whites are foamy, gradually add 6 tablespoons sugar 1 tablespoon at a […]
~ Shopping List ~ 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup margarine, softened 1 1/2 cups white sugar 2 eggs 1 tsp vanilla extract ~ What to do ~ Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. Sprinkle with colored sugar before baking (or wait until the cool after baking to frost). Bake 6 to 8 minutes in the preheated oven, or until edges are […]
This decadent cake can be dressed up for the most formal occasions or just enjoyed as a simple picnic desert. ~ Shopping List ~ 1/2 cup shortening1-1/2 up. sugar2 eggs2 oz. red cake coloring1 teaspoon vanilla1 tablespoon cocoa1 teaspoon salt2 -1/2 cup plain flour1 cup buttermilk1 teaspoon soda (don’t sift w/flour)1 tablespoon vinegar ~ What to do ~ Cream shortening and sugaar. Add eggs one at a time beating after each addition. Add cake coloring, vanilla and cocoa. Sift flour and salt together and add alternately w/buttermilk. Mix soda and vinegar and fold in immediately. Bake in 3 layers at 350 degrees for 30 to 35 minutes. We recommend using this Cream Cheese Frosting to top it off.
This frosting is a perfect topping for our Red Velvet Cake. ~ Shopping List ~ 1 stick margarine1 8oz. pkg. cream cheese4 cup = l box powdered sugar (sifted)1 cup chopped nuts (optional)1/2 teaspoon vanilla ~ What to do ~ Let margarine and cream cheese soften at room temp. Cream well with mixer. Add powdered sugar (sifted) and continue beating until creamy. Add vanilla and nuts. Spread on cool cake.
~ Shopping List ~ 1 egg1/2 cup milk1/4 vegetable oil1.5 cups all purpose flour (sifted)1/2 cup sugar2 teaspoons baking powder1/2 teaspoon salt1/2 cup fresh blueberries ~ What to do ~ Preheat oven to 400 degrees (F). Line muffin tins with liners. Beat eggs, stir in milk and oil. Sift together flour, sugar, baking powder and salt. Mix liquid ingredients into dry ingredients. Add blueberries. Stir until flour is moistened (do not over-stir). Batter should be lump. fill cup 2/3 full. Bake for 20-25 minutes.
