Dessert

Dessert


Kara’s Incredible Chocolate Chip Cookies

Tip-As with any cookie DO NOT OVER BAKE. Check the cookies at 9 minutes, once the edges just begin to brown, pull them out, but don't touch. Let them set up for 5 minutes before touching them or they will fall apart.

1 cup butter
2/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla
3 eggs
1-3.4 oz. box of instant pudding
1 teaspoons salt1 teaspoon baking soda
1 teaspoon baking powder
3- 4 cups soft white wheat flour
1/2 to 1 bag of chocolate chips

Cream butter, sugars, vanilla and eggs. Beat in pudding. Add dry ingredients and mix. Stir in chocolate chips. Bake for 9 min. @350 degrees. These are even better if you refrigerate overnight or freeze up to 6 months before baking



Shari’s Whole Grain Crepes

Put all ingredients in a blender:
1 cup freshly ground soft white wheat flour (tastes good with other wheat as well, just a little heavier)
1/4 C powdered sugar
1 tsp salt
1 cup milk
2 eggs

Blend just until smooth. Add more milk if needed. You want these real thin . Pour some batter on a skillet with melted butter, swirl to spread into a very thin circle. Fry them on both sides until lightly golden. Repeat, adding a thin coat of butter each time (I just use the stick to rub some on the pan each time). Fill with fresh fruit and creme.

Shari’s Apple Upside-Down Cake

1 1/2 sticks butter, softened
1/3 C. brown sugar
2 T. maple syrup
2 large, crisp apples, peeled and cut into 1/2 inch chunks
1/2 C. coarsely chopped almonds (opt.)
1 t. fresh lemon juice
1/2 t. cinnamon
1/4 t. salt
1 1/2 C. flour
 1 t. baking powder
3/4 C. sugar
2 large eggs
1/2 t. vanilla
1/2 C. buttermilk

Preheat oven to 350. Butter a 9 inch round cake pan, one at least 2 inches deep. In a medium sauce pan, melt 4 T. butter. Add the brown sugar, maple syrup and stir over medium heat until the sugar bubbles. Remove from heat and stir in apples, nuts, lemon juice and cinnamon. Spread on bottom of cake pan. In a bowl, whisk together flour, baking powder and salt; set aside. Then whip 8 T. butter until smooth. Add sugar and beat on medium until light and fluffy. Add eggs. Mix and add in vanilla. Add flour mixture and buttermilk. Mix until just combined. Drop by spoonfuls over apples in pan and covering apples completely. Bake until golden about 35 min. When done, let cook 5 min. then flip over on plate. Let sit about 5 min. then remove pan. Serve with ice cream.


Cindy’s Carob/Cocoa Brownies

2 eggs 2/3 c honey (I used 1/2 apple sauce 1/2 honey)
1 tsp vanilla 1/2 c melted butter (not hot)
1 mashed banana
1/2 tsp salt 1 tsp soda
3/4 c water 1/3 c sifted carob (I used cocoa powder)
1 c whole wheat flour (I used 1/2 white flour to apease my lighter crowd)
1 c chopped walnuts
1-2 cups shredded zucchini

TIP- Whole wheat baked goods should be under cooked…never over cook or they will be dry.

You can also refrigerate the batter for 20-30 minutes before adding the baking sodas or powders to hydrate the wheat. Add more liquid if it looks dry.

Beat eggs, add all other wet ingredients. In a separate bowl, mix together the dry ingredients. Combine together and mix well. Stir in nuts. Pour into a greased 9" x 13" glass baking dish. Bake exactly 23 minutes at 350* I made a double batch and cooked it for 25 minutes. If you over cook it, it will be dry.



Cindy’s Walnut Brownies

1/2 c Butter
1/2 c Carob Powder
1/2 c oil
1 c honey (I use 1/2 c honey, 1/2 c apple sauce)
2 eggs
1 tsp vanilla
1/2 c nuts
1 1/4 c wheat flour
1/2 tsp soda
1/2 tsp baking powder

Melt butter, add carob powder and oil. Add honey. Stir. Beat eggs and vanilla; add to butter mixture. Stir in flour. Cover and put in refrigerator to let the flour hydrate-aprox 30 minutes. Remove and add apple sauce if too thick. Add baking powder and baking soda and nuts. Bake at 350* for 20 minutes. Do not over cook or they will be dried out. It is better to under cook whole wheat baked goods.

Cindy’s Carrot cake

2 c whole wheat flour (I use hard white wheat...still light enough for me)
2 tsp baking powder
1 tsp soda
1 tsp salt 2 tsp cinnamon
1/2 c chopped nuts (I used slivered almonds, but I usually use walnut)
3/4 c oil (You can use half apple sauce or use coconut oil)
3/4 c honey 4 eggs
2 c shredded carrots (can use dehyderated carrots, hydrate first)
1 c. crushed pineapple (I did not drain the juice)
I also add shredded coconut sometimes.

Mix dry ingredients well. Add oil, honey & eggs. Mix well: stir in remaining ingredients. Pour into 2 or 3 greased and floured 9" layer pans or a 9" x 13" pan. Bake a t 350* for 35 minutes. TIP: when cooking with whole wheat-Do not overcook. It is better to be a little under cooked than over cooked. Cool and top with lemon sauce or cream cheese frosting.


Cream Cheese frosting (Try it I was skeptical at first too.)
8 oz cream cheese
6 TBSP softened butter
2-4 TBSP honey
1 tsp vanilla

Cream butter and cream cheese until light and fluffy. Add, honey and vanilla. Beat well. Spread on cake.

Lemon Sauce

2 c whole milk 4 egg whites

2 whole egg 2-4 TBSP stevia (powdered) Do not use too much or it will taste bitter

1 tsp vanilla 1 TBSP cornstarch

1/2 c cream Juice and rind from one lemon.

My grandma uses 1 TBSP butter in her sauce (I did not use butter) and does not use cream-

In a bowl, beat egg and egg whites together with stevia and cornstarch. Mix well. In a small sauce pan bring milk and cream to a boil. Stir contantly. Remove from heat and add in lemon & rind if you want to add rind). Slowly add some of the milk mixture to the egg mixture stirring the egg mixture constantly (you do not want to cook your eggs). After you have 1/3 to 1/2 of the milk mixture into the egg mixture add it back into the rest of the milk mixture, whisking constantly. Continue to cook until it is a saucy consistency