Tried and True

Instructions

1. Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Add oil, honey, vanilla, water, and egg yolks; beat well. In a separate bowl, beat egg whites until they form peaks. Gently fold beaten egg whites into batter. Pour into two 9″ layer pans or one 13×9x2″ pan, greased and “floured” with cocoa. Bake 4-6″ from the bottom of a preheated oven at 300 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan(s). Frost with Honey-Cocoa Frosting.

Instructions

1. Combine in blender or food processor. Blend until smooth. Pour into popsicle molds and freeze.

Yields 3 cups of freezable liquid.

Instructions

1. Cream butter, sugar, and vanilla. Blend in egg. Sift together flour, baking powder, and salt. Add to creamed mixture. Divide dough in half. Roll out, one part at a time, to 1/4″ thickness. Cut with flour-dipped cutters. Bake at 375 for 8-10 minutes. Frost if desired.

Yields 2 dozen.

Instructions

1. Combine gelatin with cold water and let soften, about 3 minutes. Add boiling water, sugar, and salt; stir until dissolved. Add orange juice, stir, and chill until set, about 2-3 hours. (Fruit, such as mandarin oranges, can be added to this if you like.)

NOTE: This can be made with other fruit juices instead. If the juice is sweet enough, you can omit the sugar.
You can use juice for the cold and boiling liquid, as well, instead of the water.

Instructions

1. Toss apples with maple syrup, if desired. Arrange in greased 8″ square baking dish. Mix butter, maple sugar, flour, salt, and oats. Spread over apples. Bake at 350 for 35 minutes.

NOTE: All amounts, except apples and butter, are “guesstimates.”

Yields 4 servings.

Instructions

1. Bake pie shell. Heat oven to 400. Mix sugar and arrowroot in 1-1/2-qt. saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir for 1 minute. Remove from heat; stir in butter, lemon peel, and lemon juice. Pour into pie shell and add meringue. Bake until delicate brown, about 10 minutes. Cool, away from drafts.

Instructions

1. At medium speed, beat egg whites, vanilla, and cream of tartar until soft peaks form (about 1 minute). Turn mixer up to high and gradually add sugar until stiff, glossy peaks form (about 4 minutes). Seal to edge of pie. Bake at 400 for 10 minutes.

Instructions

1. Combine dry ingredients and mix thoroughly. In a separate bowl, beat butter, honey, and vanilla with an electric mixer until creamy. Add egg; beat well. Add half of dry mixture and mix well, then add remaining dry mixture and mix thoroughly. Heat oven to 350 degrees.
2. Option 1: Roll dough into 1″ balls. Place 2″ apart on cookie sheets and flatten to 1/8″ thickness.
   Option 2: Roll dough into balls. Place on cookie sheets and make a deep indentation in each one with your thumb and fill with jam.
   Option 3: Roll dough out on lightly but THOROUGHLY floured surface to 1/4-1/2″ thickness, sprinkling top with flour before rolling. Cut out with cookie cutters and place on cookie sheet.
   Option 4: Stir in chocolate chips. Roll dough into 1″ balls. Place 2″ apart on cookie sheets and flatten to about 1/2″ thick with the back of a spoon
3. Bake for 5-7 minutes, just until set. Cookies should still be soft. Cool 1 minute, then remove to wire rack. Allow to cool completely before storing. Cookies may be frosted.

NOTE: If you are not rolling the cookies and cutting them out with cookie cutters, you might want to use a little less flour.

Yield varies, depending on size, but averages about 3-4 dozen.

Instructions

1. Mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Stir in water. Pour into greased and floured 13×9″ pan and bake at 350 for 30-35 minutes. Let cool for 10 minutes.

Instructions

1. Blend cocoa, sugar, 1-3/4 c. milk, and salt in saucepan over medium-high heat. Bring to a boil. Dissolve cornstarch in remaining milk, then add to hot mixture. Stir in until mixture comes back to a boil. Remove from heat, then stir in butter and vanilla.

NOTE: We tried substituting honey. It was gross. I don’t recommend it. Also, for some reason, arrowroot does not work in this recipe.