Rachael's Cinnamon Biscuits

My friend Rachael served these super yummy Cinnamon Biscuits at playgroup today.  They are delicious and she says they are really fast and easy.

Rachael's Cinnamon Biscuits

2 c flour

3 TB sugar

4 t baking powder

1/2 t cream of tartar

1/2 t salt

1/2 c butter or margarine

2/3 c milk

 

Mix dry ingredients and cut in margarine. Mix milk - be sure mixture isn't too dry or too sticky. Spread on floured surface and roll out into about 1/2 inch thickness. Spread generously with soft margarine and then cover generously with cinnamon sugar mixture (I guess on the amounts - maybe 1 c sugar to 1 TB cinnamon?). carefully roll up and cut into slices (I use thread to cut - it works really well). I like to sprinkle a little more cin/sugar mixture on the top. Bake at 425 for 8-10 minutes. Do NOT overcook.

Rachael's No Bake Cookies

Rachael's No Bake Cookies

1 stick butter (or margerine)

1/2 c. milk

2 c. sugar

1/2 c. peanut butter 

3 c. quick oats 

4T cocoa

1t. vanilla

In a saucepan combine butter, milk and sugar.  Heat until boiling, boil for 1 1/2 minutes.  Remove from heat and immediately add peanut butter, oats, cocoa and vanilla.  Stir well.  Drop onto wax paper and cool completely.

Enjoy!

Chocolate Crumble

  


One Night I was craving something sweet.  I thought strawberry crumb bars sounded good, but I also wanted something chocolatey, so I combined a few recipes and it turned out delicious!  Enjoy!

Chocolate Crumble

Chocolate filling:

1 package (12 oz) semisweet chocolate chips

1/4 cup stick butter

1/2 cup whipping cream (I used soy milk)

Heat Chocolate chips and butter in a 2-quart saucepan over low heat, stirring constantly, until chocolate is melted evenly. Remove from heat and add milk or cream. Mix thoroughly. Let it cool while you prepare the crust.

Crumb crust:

2 cups flour ( I use whole wheat flour)

2 cups oats

1 1/3 cup brown sugar

1/2 tsp. baking powder

1 cup butter

Combine flour, oats, brown sugar and baking soda. Mix thouroughly. Chop butter into small pieces. Mix with dry ingredients until thouroughly combined. Pour half of th mixture into an ungreased 13X9 pan and pat down. Spread chocolate filling over the top, then cover with remaining crumb mixture. Bake for 30 minutes in a 350 degree oven.

Allow to cool for about 20 minutes if you want to serve it warm with ice cream or whipped cream. It will be really crumbly. Or you can cool it for several hours and eat is as bars. It stays together well once it is cooled.

My Cocoa-doodles

These are so yummy!  I always get compliments on them.  They are like a chocolate snickerdoodle.  Yum!

 


CocoaDoodles

1 ½ sticks butter, softened

1 1/3 C. packed brown sugar

6 T. sugar

2 eggs

2 t. baking soda

½ C. light corn syrup

2 t. vanilla

3 C. flour

2/3 C. cocoa powder

¼ C. sugar

1 t. ground cinnamon

Beat butter until creamy. Add brown sugar and 6 T. sugar. Beat until well blended. Add eggs, baking soda, corn syrup and vanilla; beat well. Add flour and cocoa and blend completely. Cover and refridgerate 30 minutes. 

Preheat oven to 350°F. Spray Cookie Sheet with Nonstick spray. 

 Blend together remaining sugar and cinnamon. Roll dough into 1 inch balls and then roll in cinnamon-sugar mixture. Place 2 inches apart on cookie sheet.

Bake 8-10 minutes until cookie is set and the top starts to crack. Cool 1 minute then remove cookies to wire rack to cool completely. Makes about 4 dozen cookies

Enjoy!

Rachael's Brownies

2 C. sugar
1 1/2 C. flour
1 t. baking soda
4 T. cocoa
1 t. salt
1 C. oil
4 eggs
2 t. vanilla

Mix Dry Ingredients. Combine Wet Ingredients then add to dry. Mix well. Bake at 350º for 30-35 minutes.

Kate's Carmelitas

Crumb layers:
2 C. Flour
2 C. Oats
1/2 C. Brown Sugar
1 t. Baking Soda
1/2 t. Salt
1 1/4 C. Butter, softened

Carmel layer:
1 12 oz. jar Carmel topping
3 T. flour
1 C. Chocolate Chips
1/2 C. nuts (optional)

Heat oven to 350º. Grease 9X13 pan. Blend crust ingredients until crumbly. Press half into pan. Bake 10 minutes. Meanwhile, combine topping with flour. Remove from oven. Top with Chocolate chips and nuts. Drizzle evenly with topping. Sprinkle with remaining crumb. Bake 18-22 minutes. Cool in fridge 1 -2 hours.

My Banana Bread

1 C. Sugar
1/3 C. Butter, soft
2 Eggs
1 1/2 C. Ripe Banana, Mashed (3-4)
1/3 C. Water
1 2/3 C. Flour
1 t. Baking Soda
1/4 t. Baking Powder
1/2 t. Salt
1/2 chopped nuts (optional)

Heat oven to 350º. Grease bottom only of loaf pan. Mix Sugar and Butter in medium bowl. Stir in eggs until blended. Add Bananas and water, beat 30 seconds. In separate bowl, mix flour, baking soda, baking powder and salt. Add to wet ingredients. Stir in nuts. Pour into pan. Bake until toothpick comes out clean - 8 inch loaf - 1 1/4 hours, 9 inch loaf - 55-60 minutes. Cool 5 minutes, loosen sides from pan and remove from pan. Cool before slicing.