recipe exchange

Wet Ingredients:

1 cup salted butter (softened)

2 cups brown sugar

2 eggs

1 tsp vanilla

1 cup rolled oats

Dry Ingredients:

2 cups flour

1 tsp magic baking powder

1 tsp baking soda

1 tsp salt (or less)

1.5 cups of chocolate chips (or desired amount/type of chip)

Wet Ingredients: Cream butter and brown sugar together. Add eggs and vanilla and stir. Add in rolled oats and stir.

Dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and chocolate chips of your choice.

Add dry ingredients to wet ingredients and stir into dense dough.

Shape into balls and flatten with a fork on cookie sheet.

Bake at 350F for 8-10 minutes depending on oven.

Equipment:

-Three mixing bowls
-Measuring cups + spoons
-Zester
-Rolling pin (or hammer!)
-Large ziplock bag
-Spring form cheesecake pan (or any cake pan will do in a pinch!)
-Whisk/electric mixer
-Spatula

Ingredients:

For the base:
2.5-3 cups of crumbs from shortbread cookies (or 15-20 graham crackers work too!)
4 tablespoons of butter or margarine, melted 

For the topping:
1 container of raspberries fresh, 1-1.5 cups frozen
Zest from ½ lemon
2-3 tbsp sugar 

For the filling:
1.5 packages of softened cream cheese (13oz or 375 g)
½ cup icing sugar
1 teaspoon vanilla extract
1 tbsp whiskey (optional)
¼ cup honey

1 cup whipping cream 

Optional Ingredients

3 Tablespoons of steel cut oats

Ingredients:

2 cups softened butter

1 cup packed brown sugar

4-4 1/2 cups of all purpose flour

Set oven to 325F to. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. 

Roll to 1/2 inch thickness. Cut into 3x1 inch steps. Place 1 inch apart on ungreased baking sheet. Prick with fork. Bake at 325F or until cookies are lightly browned, 20-25 minutes. Cool. 

4 tablespoons cold unsalted butter cut into pieces 

¾ cup granulated sugar 

2 large eggs 

1 teaspoon vanilla extract 

zest of 1 orange (about 1 tablespoon) 

1 cup all-purpose flour 

1 cup white whole wheat flour (or 1 additional cup of all-purpose flour) 

1 teaspoon baking powder 

½ teaspoon salt 

1 cup dried cranberries turbinado sugar (coarse sugar, optional) 

Equipment • cookie sheet • parchment paper or foil • electric mixer or food processor • two mixing bowls • spatula • measuring cups and spoons • knife • grater 

1. Preheat oven to 350F degrees. Line a baking sheet with parchment paper. 

2. Using an electric mixer, beat the butter and sugar together. Add the eggs, vanilla extract and orange zest. Mix until well combined. 

3. In a separate mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder and salt. 

4. Add the flour mixture to the wet mixture and combine, scraping down the sides of the bowl as needed. 

5. Mix in the dried cranberries. 

6. Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long. 

7. Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them. 

8. If desired, sprinkle the logs with turbinado sugar. 

9. Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched. 

10.Let the logs cool on the baking sheet for 30 minutes. 

11.Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing. 

12.Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool. 

13.Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months. 

3 Eggs

3/4 cup Granulated Sugar

2/3 cup Cooked Pumpkin (or canned, without spices)

3/4 cup All-purpose Flour

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Salt

1/2 tsp. Ginger

1/2 tsp. Nutmeg

Grease a 10 x 15 inch jelly roll pan.  

Line with waxed paper.  

Beat eggs until frothy.  Add sugar and beat until thick and light coloured. Slowly beat in pumpkin. Sift next 6 ingredients over top.  Fold in carefully. Pour into prepared pan. 

Bake in 375F oven for about 15min until an inserted toothpick comes out clean. 

Have a tea towel with icing sugar sprinkled over.  

Turn cake out onto sugar.  

Roll from short side, rolling cake and towel together.  Cool.  

Fill with Cream Cheese Filling.

Cream Cheese Filling

250g Cream Cheese, softened

1 cup Icing Sugar

1/4 cup Butter

1/2 tsp. Vanilla

Beat all together.  

Spread over cake and re-roll.

 2 cups All purpose flour

¾ cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup Cranberries

1 egg

¾ cup orange juice

¼ cup vegetable oil 

1 tsp grated orange rind

Granulated sugar

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Stir in cranberries.

Beat together egg, orange juice, oil and orange rind. Add to dry ingredients all at once, stirring just until moistened. Spoon into greased muffin tins, filling three-quarters full. Sprinkle tops lightly with sugar.

Bake at 400F oven for 15 to 20 minutes or until lightly browned and firm to the touch.

Makes 12 large muffins.

1/2 cup flour
2 eggs
1 cup Nutella
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup melted butter

Line an 8 inch pan with parchment paper or foil and grease. Make sure the paper hangs over 2 sides for easy lifting out. Oven at 325F.
Combine eggs, Nutella, brown sugar and vanilla, add melted butter and flour.

Bake for 35 - 40 minutes and cool in pan before cutting.

Keeps well in refrigerator. (Can be frozen) 

1 cup flour
1/4 teaspoon baking soda
1/2 cup butter at room temp.
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
4 oz. white chocolate chips
1/2 cup crushed candy cane

Combine butter, brown sugar and vanilla, add egg. Stir in flour, baking soda, white chocolate and candy canes.

(You may want to refrigerate dough if it is too sticky to handle)

Shape into mounds and flatten with fork dipped in sugar.

Bake at 350F for about 10 minutes (cookies will spread) 

Carol says "I invented this recipe so blame me if you have a problem!" :)

1 cup flour
1 cup cornstarch
1/2 cup icing sugar
1 cup butter (I soften it a bit in the microwave so it's easy to work with but don't melt it)
1/2 cup toffee chips (SKOR type)
1/2 cup chocolate chips
1 teaspoon vanilla

Cream butter, sugar and vanilla, work in flour and cornstarch, then chocolate and toffee chips.

Shape into balls and flatten with a fork.

Bake at 325F for 12 - 15 minutes depending on oven.

Wet Ingredients:

1/2 cup salted butter (softened)

3/4 cup white sugar

2 eggs

1 tsp vanilla

1 cup mashed bananas (approx. 3 small to medium sized ripe bananas)

Dry Ingredients:

2 cups flour

1 tsp baking soda

1 tsp salt (or less)

1.5 cups of chocolate chips (or desired amount/type of chip)

Wet Ingredients: Cream butter, and white sugar. Add egg and vanilla and stir. Add in mashed bananas and stir.

Dry ingredients: In a separate bowl, combine flour, baking soda, salt.

Stir together wet ingredients and dry ingredients add chocolate chips.

Line muffin pan with muffin liners or spray muffin pan with cooking spray.

Bake at 350F for 16-20 minutes depending on oven.

1/2 cup of quartered maraschino cherries or red/green glazed cherries
3 tblsp brandy
1 cup chocolate chipits
1 cup butterscotch chipits
250 g cream cheese (softened)
2 cup white miniature marshmallows
1/2 cup chopped walnuts (or almonds, pecans or combo)
1/2 cup flaked coconut

Marinate cherries in brandy for 4 hours (or longer).
Melt chipits together in large pot over low heat. Remove from heat.
Blend in cream cheese. Stir in marshmallows, nuts and the marinated cherries. Chill mixture in fridge until firm enough to handle.
Roll into 1 inch balls using your hands and coat with coconut.
Place balls on wax paper and chill. Once firm store in covered container in refrigerator. Makes about 6 dozen balls.

Note: Store these brandied cherry snowballs in fridge due to cream cheese ingredient. Flavour improves the longer they are stored.

A favourite Christmas treat! 

Healthy Christmas snacks are a festive way to spread a little Christmas joy!

From Author Kami | NoBiggie.net

Ingredients

• 2 cucumbers
• 1 small container cherry or grape tomatoes
• 1 small block white cheese (Pepper Jack, Monterrey Jack or Swiss)
• wooden skewers medium length

Instructions

1. Use a knife or a mandolin to slice the cucumber in long thin strips.
2. Cut the cherry tomatoes in half length wise to use as the base to hold the trees up vertically.
3. Use a tiny star shaped cookie cutter or a knife to make tiny little star shaped cheese stars.
4. Assemble: Add the cucumber strips onto the skewer in a back and forth wavy sort of way. Add the tomato half to the bottom of the skewer and then the cheese star to the top. Repeat until you have made as many Christmas Tree Veggie Skewer trees as you would like. Enjoy!