Partial to Yeast Donuts but don’t have enough time to make them? Mix these up in about 20 minutes and refrigerate overnight. Next morning roll out and let rise about 50 minutes. Cook up on your stovetop in minutes. And make a “Gingerbread Man” for the little one.
Who’s recipe is this anyway? For years I’ve been shuffling this cookie recipe in and out of my recipe box without trying it … Looking at it … Wondering where it came from … Not recognizing the newspaper clipping.
An internet search for Applesauce Oaties brings up Mrs. Field’s Applesauce Oaties … the recipe looks identical. But Mrs. Field’s wasn’t up and running in 1975. Was it? The REGISTER September 18, 1975 article doesn’t give mention to the origin. At least not my portion.
Every holiday it’s quite a challenge to bake three pies, a turkey and roast vegetables all in the same oven … And well, time it to optimum freshness. It has taken me many years to get this down … And yes, some holidays I just miss disastrous results.
These no bake pies are a great idea anytime. For the holidays they are a nice surprise for the one or two guests who would prefer something other than the traditional pie. Or if you are trying to lighten up the baking serve this as the main dessert. It’s amazing!
You’ll be able to put this pie together a week or weeks before, with the exception of the topping, and hold it in the freezer until ready to serve.
For the more traditional try these:
Love everything here!
Trying out these baking cups. What a great idea! No mess and a nice presentation in no time. Baked my favorite Italian Cream Cake … Then simply dipped each top into melted white chocolate, added a few nuts and coconut … And here it is. Make no mistake there is a definite difference between white melting chips and white chocolate. The word, hydrogenized, we’ve come to recognize, is a big time ingredient in those chips.
For a short time I lived in a Los Angeles apartment community. Every evening at dinner time I’d take little Stella for a walk. We both needed the exercise after being cooped up all day. Our favorite walk was the fifth level courtyard where floors of apartments faced with open windows. Then the real pleasure … the scent of spices, spices from all over the world, wafting through the air all at the same time.
Even with the pungent aroma of many dishes I make I can’t imagine having a kitchen separate from the rest of my house. These scents just play a pleasurable part in my life. Yes, more often than not my kitchen smells of garlic.
As seasons change so does my menu. Today I’ve made gingerbread muffins and I just love the way my house smells. I’ve added a rum sauce and a little ice cream to make it a dessert … But it could manage all alone.
Enjoy this recipe that mixes up in minutes by hand … And fill your house with the most amazing smells of Fall.
These can be eaten plain or as I have here … Dipped in chocolate, dusted with powdered sugar and dipped in chocolate, or sandwiched with your favorite jam and dipped in chocolate. Just anyway you try them they’re buttery delicious.
And as if these choices are not enough … I have two other posted recipes very similar to this one. I just like these ingredients in a buttery cookie dessert.
Or maybe it is what you think. This is one of those recipes you keep just in case. Just in case you need a quick dessert for company … Yes, it is that good … Or just in case you are selected to bring dessert for the workplace potluck. You might find after you try it … it’s a family favorite.
If you like pumpkin and spices you will like these Spicy Pumpkin Cupcakes.
Are you going to be disappointed if you find this is a cake mix makeover? Don’t be. Here is a scratch Spicy Pumpkin Cake Recipe as an alternative.
This is what you make when you’ve an unexpected guest for breakfast! Quick, easy and nutritious oatmeal muffins. Doug had to have more than one giant muffin … And I’d even over-baked them. Yikes!
A cookie recipe I made last year around this time. I might use licorice this year or black and orange yogurt raisins to decorate the faces. Not into faces? This cookie is good without them too.
Over the last days I’ve been visiting with my daughter and her family in Southern California. My daughter is always mindful of healthy eating. Her pantry is low sugar, primarily organic and whole grain everything. She is into cookies and muffins if the nutritional value outweighs the calories. I’m for that! So, while driving home I was thinking dessert … after all, it had been three days without one. My thoughts went to a raisin biscuit, not gluten free, I ate as a kid. I’ve searched for this cookie in recent years … no longer available at my grocer’s.
I started this recipe late in the day when the natural light was disappearing from my kitchen … Working quickly to get a post together by the end of the day. The step to refrigerate the dough was skipped … saving time, but the recipe suffered a bit. I worked half the dough … So, tomorrow look for instruction photos showing the rolling out process when I work the second half. The typical all purpose flour has been replaced by a gluten free all purpose. This was an easy transition for this cookie since the texture of the original raisin biscuit is unlike a ‘cookie.’ I’ve done a taste test and this definitely passes. I think my daughter would approve!
Try this with any number of dried fruit. I tweaked this a little and added a few dried cranberries too.