Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
heat oil in a saucepan over medium-high heat. cook onion in oil for 5 minutes, or until translucent. add carrot, and cook 3 minutes more. stir in quinoa and vegetable broth, and bring to a boil. reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
in a bowl, toss quinoa together with walnuts and parsley. serve hot or at room temperature.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
stir in the walnuts, raisins, and apples. add the grated lime rind, eggs, and juice. beat well until thoroughly combined. spoon the mixture into the prepared pan and smooth the top.
bake at 350 degrees f (175 degrees c) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. turn out and cool on wire rack.
place egg whites, brown sugar, maple syrup, water, and cream of tartar in the top of a double boiler over boiling water. beat with a mixer until frosting has a good spreading consistency, and will stand in peaks. remove from heat.
fill and frost cake. sprinkle the top with chopped nuts.
in a medium bowl, cream butter and cream cheese. stir in the egg yolks and vanilla. stir together the flour and baking powder. add the flour mixture a little at a time until it is fully incorporated. divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. fold in ground walnuts, and set aside. on a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. place on cookie sheets and refrigerate until hardened.
preheat oven to 350 degrees f (175 degrees c). bake cookies for 10 to 12 minutes, until lightly browned. roll in confectioners' sugar when cool.
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
preheat the oven to 350 degrees f (175 degrees c). grease an 8x8 inch square pan.
melt the butter in a small saucepan over medium heat. remove from the heat and stir in the unsweetened chocolate. set aside.
in a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. reduce the speed to low, and pour in the chocolate and butter, then stir in the vanilla. in a separate bowl, stir together the matzo meal, potato starch and salt. use a spoon to stir into the chocolate mixture until well blended. mix in the walnuts or chocolate chips if using. pour into the prepared pan and spread evenly.
bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
preheat the oven to 400 degrees f (200 degrees c). grease a 10x15 inch jellyroll pan.
arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. sprinkle the walnuts evenly over the crackers. in a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. cook stirring constantly until the mixture begins to boil. continue to boil the syrup for 3 minutes without stirring. remove from heat and pour over crackers.
bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. cool completely in the pan. break into pieces and store in an airtight container at room temperature.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1/2 cup granular sucralose sweetener (such as splenda®)
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup nonfat plain yogurt
3 medium bananas, mashed
1/2 cup chopped walnuts
1/2 cup miniature semisweet chocolate chips (optional)
1 tablespoon chopped walnuts
1 tablespoon miniature semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 25 mins
preheat oven to 325 degrees f (165 degrees c). grease a 9x5-inch loaf pan.
mix all-purpose flour, whole wheat flour, flax seed, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl. beat butter, brown sugar, and sucralose sweetener in another bowl until light and fluffy. beat eggs, vanilla extract, and lemon juice into butter mixture until well combined.
stir flour mixture into butter mixture until smooth. add yogurt, bananas, 1/2 cup walnuts, and 1/2 cup chocolate chips, stirring until batter is just blended. pour batter into prepared loaf pan. sprinkle remaining 1 tablespoon walnuts and 1 tablespoon chocolate chips on top of batter.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray. sprinkle cinnamon sugar into the bottom of prepared baking dish.
combine brown sugar, walnuts, softened butter, 1/4 cup flour, and cinnamon in a bowl using a fork until streusel is crumbly.
mix 3 cups flour, baking powder, and salt together in a separate bowl. beat eggs in a third bowl using an electric mixer until frothy; add sugar and melted butter and beat until creamy. add milk, sour cream, and vanilla extract and beat until smooth. stir flour mixture into milk-butter mixture until batter is well blended.
spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. spread remaining batter over streusel layer and top with remaining streusel.
place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.
preheat oven to 350 degrees f (175 degrees c). coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
beat butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. beat vanilla into the mixture with the last egg. pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
mix blueberries, brown sugar, walnuts, and cinnamon.
spread about 1/3 the batter into the bottom of the prepared pan. sprinkle about 1/3 the blueberry mixture over the batter layer. spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. spread remaining batter over the blueberry mixture. top with remaining blueberry mixture.
bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.
preheat oven to 350 degrees f (175 degrees c). lightly grease a 15x10 inch jellyroll pan.
in a medium bowl, cream together the margarine, butter, and sugar, until smooth. stir in the egg yolk and vanilla. combine the flour, salt, and 1/2 teaspoon of cinnamon, stir into the creamed mixture.
press the mixture evenly into the prepared jellyroll pan. beat the egg until frothy, and spread it over the top of the dough. combine the remaining cinnamon and sugar, sprinkle it and the nuts over the top of the cookies.
bake for 15 to 17 minutes in the preheated oven. cut into diamonds while still warm, then cool completely before removing from the pan.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 40 mins
pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
puree carrots in a food processor; transfer to a separate bowl. whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. set batter aside to rest for 5 minutes.
heat a small amount of canola oil in a nonstick skillet over medium heat. tilt skillet to coat cooking surface with oil.
stir the batter again with the whisk. use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. drop small amounts of the batter into the skillet.
cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
bring water and molasses to a boil in a saucepan. meanwhile, melt the butter in a separate saucepan over low heat. stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
pour the molasses mixture into the flour, stirring to form a ball. fold in chopped walnuts. drop waxed paper by the spoonful, and allow to cool completely before serving. store in an airtight container.
preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
in a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. in a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. stir in the flour mixture, alternating with the coffee in several additions. mix in the shredded apple, if desired.
transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. allow the cake to cool until warm, about 15 minutes.
in a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. bring the mixture to a boil, and remove from heat, whisking constantly. pour the glaze over the warm cake.
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 3 hrs
in a saucepan, heat together milk, sugar, shortening, and salt until warm.
combine 2 cups of the flour and the yeast in a large mixing bowl. stir in warm milk mixture. add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. beat for 3 minutes at high speed. stir in as much of remaining flour as you can. turn out a lightly floured surface. knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. place dough in a lightly greased bowl, and turn once to grease surface. cover, and let rise in a warm place until doubled.
meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. drain thoroughly, and place in a blender. grind. in a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. beat 1 egg until stiff, and fold into poppy seed mixture.
punch down dough, and divide in half. cover, and let rest for 10 minutes. on a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. spread with half the poppy seed mixture. roll up jelly roll style, starting with the narrow edge. seal the edge. place seam side down, in a greased 8 x 4 inch loaf pan. repeat with the other half of the dough. cover. let rise for 30 to 45 minutes, or until doubled.
bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 40 minutes.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 2 hrs
preheat an oven to 350 degrees f (175 degrees c). grease and flour two 10-inch cake pans. whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. beat in the food coloring, 1 teaspoon blueberry extract, and apple vinegar with the last egg. pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. pour the batter into prepared pans.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
beat the butter with the confectioners' sugar until smooth. beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. once cake has cooled, spread with icing, and sprinkle with chopped walnuts.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
chop the walnuts in a food processor until fine. mix together in a bowl with the brown sugar and melted butter. press the mixture into the bottom of a 9-inch springform pan.
bake in the preheated oven for 12 minutes. set aside to cool completely.
combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. add the eggs, one at a time, and process until fully incorporated. pour the mixture over the cooled crust.
bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
while the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon sugar, and vanilla extract. spread evenly over the cheesecake while still hot and return to oven another 10 minutes. allow to cool completely. loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
1/2 cup blueberry syrup (such as stonewall kitchen® wild maine)
1/2 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup blueberries
1/2 cup chopped walnuts
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch bread pan.
whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
grease a large bowl. lightly grease three 5 x 9-inch loaf pans.
pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. allow to rest until the mixture becomes creamy, about 15 minutes. stir in 2 tablespoons of sugar and 3 cups of flour until evenly blended.
pour the prune juice into a pan, and stir in the condensed mincemeat. bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. combine the prune mixture with the yeast mixture in the mixing bowl. gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. turn out a floured board, and knead in any remaining flour to make 9 cups. gather dough into a ball and place into greased bowl. cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
punch down dough, knead lightly on a floured board, and return to the bowl. allow to rise again, about 1 hour.
turn dough out a floured board. punch down and shape into 3 loaves. place each loaf into a prepared loaf pan. lightly grease tops of each loaf with1 teaspoon butter. cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
preheat oven to 300 degrees f (150 degrees c).
bake in preheated oven for 1 hour. lower heat to 250 degrees f (120 degrees c), and bake 1/2 hour more. remove from pans, and cool on racks.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. reduce heat to medium-low and simmer 10 minutes. remove from heat and allow to cool to room temperature.
preheat an oven to 325 degrees f (165 degrees c). butter a 10x15 inch baking dish.
stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
press 2 sheets of phyllo into the prepared dish and brush with melted butter. continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. finally, sprinkle the remaining walnut mixture the phyllo. place the remaining phyllo on top of the baklava, buttering every two sheets. brush the remaining butter the top of the baklava.
bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. remove from the oven; pour the cooled syrup over the hot baklava. cool to room temperature before cutting into 1-inch squares or diamonds to serve.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 22 mins
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets.
in a medium bowl, stir together the flour, sugar, brown sugar, and baking soda. add the egg, vanilla, and butter; mix until dough forms. stir in the chopped walnuts. roll dough into 1 inch balls and place 2 inches apart the prepared cookie sheets.
bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
preheat oven to 350 degrees f (175 degrees c). lightly grease and flour 9x5 inch loaf pan.
place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. stir together and set aside to cool. once cool, mix in the egg.
stir the flour, baking soda, and cream of tartar together in a bowl. pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. mix in the vanilla extract and, if desired, walnuts. pour batter into prepared loaf pan.
bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. cool in pan 10 minutes before turning out a rack to cool completely. wrap in aluminum foil and store in the refrigerator.
preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a medium bowl, cream together the shortening, brown sugar and sugar. stir in the eggs one at a time, then stir in the vanilla. sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. carefully fold in the raisins, and nuts, try not to crush the fruit.
drop by rounded spoonfuls the prepared cookie sheets. bake for 10 to12 minutes in the preheated oven.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
preheat and lightly grease a waffle iron according to manufacturer's instructions.
whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. stir flour mixture into banana mixture until batter is just mixed.
pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. repeat with remaining batter.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 40 mins
Cook Time: 15 mins
Ready Time: 9 hrs 55 mins
preheat an oven to 350 degrees f (175 degrees c).
mix together eggs, honey, flour, and baking soda in a large bowl. spoon 3 to 4 tablespoons of batter 5 9x13-inch sheets of parchment paper. spread the mixture as thin as possible using a wide spatula. there is enough batter for 5 thin layers.
place one sheet of batter a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. repeat with the remaining 4 cake layers.
stir together the sour cream and sugar in a small bowl. place one cake layer in 9x13-inch baking dish with the parchment paper side up. carefully remove the parchment paper from the cake layer. spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. repeat the process with the remaining 4 layers. cover and refrigerate overnight. trim off any ragged edges before serving.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
drain pineapple, reserving syrup. add enough water to the juice to make 2 cups liquid. in a saucepan over medium heat, combine the liquid with the gelatin; stir until dissolved. remove from heat, and chill until partially set.
beat together the cream cheese and salad dressing; add to gelatin mixture and mix. fold in whipped topping and mix well. take out 1 1/2 cups of mixture, and reserve. to the remaining mixture add the pineapple, cranberries, nuts, and apples.
pour gelatin and fruit mixture into a large dish or bowl, and top with reserved mixture. refrigerate until chilled.
