Your Help Please–Recipes Needed!
I want to make cornbread muffins and a Dutch (crumble?) apple pie (the kind with the crumbly mixture on top) as part of our Thanksgiving dinner. Right now I’m looking at this apple pie recipe, but would love any recommendations, as well as a cornbread recipe.
Just A Note
I’m still here, I promise!
I’ve been sick with chronic Strep and tonsillitis lately so I haven’t been doing any baking. If the results of my latest Strep test are negative, I’ll have a tonsillectomy on November 21 which means you can expect new recipes again sometime in December. In the meantime, I’ll be eating lots of popsicles and looking at yummy stuff I can’t eat.
Okay, scratch that. The Strep came back which means my surgery has been postponed to December 19. Stay tuned for new recipes soon, as long as I am feeling well.
Cinnamon-Sugar Cookies
Print This Recipe
After stepping on the scale, I decided it was time to start making desserts that don’t call for Crisco as an ingredient. So, when I ran across this low-fat cookie recipe, I decided I must try it. I mean, how can you go wrong with cinnamon and sugar?
The cookie is light, crunchy, and delicious. And, my apartment smelled so good while they were in the oven! I will definitely be making these again.
Ingredients
1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
Preparation
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 375°.
Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.
Yield: 48 cookies
Notes:
- Turbinado sugar is commonly known by the brand name Sugar In The Raw.
- After rolling the dough in the sugar mixture, I pressed the ball down with my palm to flatten it a bit.
- For a chewier cookie, reduce the baking time by a couple of minutes.
Recipe from Cooking Light.
Sugar Cookies with Powdered Sugar Glaze
Print This Recipe
This is the first and only sugar cookie recipe I’ve ever used. I found it a few years ago and have been in love with it ever since. The cookie is not super sweet, so the glaze is a very nice addition while not overpowering.
I made these for tomorrow’s Yom Kippur break-the-fast. They look so cute and taste delicious.
Cookie Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Cookie Preparation
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Makes about a gazillion five dozen.
Glaze Ingredients
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, sofened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
food coloring
Glaze Preparation
- Combine powdered sugar, water, butter, corn syrup, and vanilla in a small bowl and mix until powdered sugar is moistened.
- Beat at medium speed until smooth, adding additional water if necessary.
- Tint with food coloring.
My notes:
- I separate the dough into three separate pieces of plastic wrap before it goes in the fridge. The dough gets sticky and hard to work with if it’s out of the fridge for a long time. So this way, I only have a third of it to roll out at once, leaving the remainder keeping cool in the fridge.
Cookie recipe from All Recipes. Glaze recipe is from who knows where–it was handwritten on a piece of scrap paper a few years ago and has the vanilla stains to show for it.
Oatmeal Bars with Chocolate Icing
Print This Recipe
I got back into town early and decided to bake. But I didn’t want to scoop cookies or frost cupcakes so I decided upon a nice and easy bar cookie. I simply Googled “oatmeal bars” and came up with this one.
These are okay. Nothing special and a little boring. I probably won’t be making them again.
Ingredients
1 cup butter
1/2 cup light brown sugar, packed
1/2 cup sugar
2 egg yolks
1 cup all-purpose flour
1 cup rolled oats
6 ounces milk chocolate bars or morsels
2 tablespoons butter
1/2 cup chopped walnuts
Preparation
Cream 1 cup butter and sugars until light and fluffy. Beat in egg yolks. Add flour and rolled oats and mix well. Spread in a greased and floured 13x9x2-inch baking pan. Bake at 350° for 20 minutes.
Melt chocolate bars or morsels with the 2 tablespoons of butter. Spread over cooled cookie layer; sprinkle with chopped nuts. Cut into 1 1/2-inch squares.
Makes 48 cookies.
Notes: I omitted the nuts. Also, I used my hands to spread the batter into the baking pan–it was really thin.
Recipe from about.com.
