Category Archives: baking

Splatter Cookies

 

splatter-cookies
Splatter Cookies

1 cup melted butter

1 cup sugar

1 egg

1 cup coconut

2 1/4 cups flour

1/2 tsp baking soda

food coloring

Melt butter; mix in sugar and beaten egg.  Add coconut to  mixture.

In a separate bowl mix flour and baking soda until well incorporated.  Add flour mixture to wet mixture.

Roll dough into cylinders and wrap in plastic wrap.  Chill for an hour in the freezer. before removing plastic wrap and slicing.  Place slices on a cookie sheet.

To add splatters to the cookies use a small stiff bristled paint brush and rubber gloves.  Pour food coloring into a dish and dip the bristles into the dye.  With your finger flick the bristles so that the food coloring splatters over each cookie.  Add sprinkles or other decorations as desired.

Cook in a 375 degree F oven for 10 t o 15 minutes or until golden brown.

Coconut Tarts

Coconut tarts are sweet and creamy.  Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.

Pastry

5 cups flour

coconut tarts1 tbsp brown sugar

pinch salt

1 tsp baking powder

1 lb vegetable shortening

1 egg

2 tbsp cider vinegar

Cold water

DIRECTIONS

Mix first 5 ingredients together crumbly.

Mix egg, vinegar and enough water to make 3/4 cup liquid.  Mix into dry ingredients.  Blend by hand until all the flour is incorporated. Refrigerate for an hour.

Roll out pastry thinly and cut into rounds. 

Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes.  

Cool thoroughly.

Coconut filling

1/4 cup cashew milk

1/4 cup cornstarch

1 can coconut milk

1/3 cup sugar

pinch salt

1 tsp vanilla

DIRECTIONS

Mix sugar, coconut milk,  sugar and salt into a pan. 

Bring to a boil and then reduce to medium heat. 

Dissolve cornstarch in cashew milk.  Slowly incorporate mixture into pan.  

Continue boiling the mixture until thick while whisking.  Add vanilla and scoop into baked pastry.

Try Coconut Macaroons too!

Raspberry Muffins

2 1/3 cups flour

2 tsp baking powder

raspberry-muffin
Raspberry Muffins

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

3/4 cup coconut palm sugar

Mix dry ingredients together in a large bowl.

1 egg

1 1/4 cups almond milk

1/4 cup vanilla Greek yoghurt

1/4 cup olive oil

frozen raspberries

Mix together dry and wet ingredients until just incorporated.  Spoon into greased muffin pans.

Topping

1/2 cup oatmeal

1/2 cup coconut palm sugar

1 tsp cinnamon

2 tbsp + melted butter.

Mix and spread over base mixture.  If crumble is too dry add a little more butter a bit at a time until desired consistency is reached,

Bake at 375 degrees Fahrenheit for 30 minutes or until the top of the muffin is firm to the touch.

 

Lemon Bars

2 cups flour

lemon-bars
Lemon Bars

1/2 cup icing sugar

1/2 tsp salt

1 cup butter

Mix and place in bottom of buttered 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes.  Let stand at room temperature for 5 minutes.

3 large beaten eggs

2 cups sugar

1/2 cup lemon juice

1/4 cup flour

1/2 tsp baking powder

Prepare filling and pour over base.  Return to the oven and bake at 350 degrees for 25 minutes.  sprinkle with icing sugar and cool.

Cheese Herb bread

1 cup milk

1/3 cup sugar

1 tsp salt

cheese-herb-bread
Cheese Herb Bread

1/2 cup shortening

2 tsp sugar

1/2 cup warm water

2 packages yeast

2 beaten eggs

5 to 5 1/2 cups flour

sharp cheddar

goat cheese

Rosemary, chives and parsely

Heat and scald the milk.  Add sugar, salt, shortening, and scalded milk together.  Stir until shortening is melted.  Cool to lukewarm

Dissolve 2 tsp sugar in warm water and sprinkle yeast on top  Let stand for 10 minutes then stir.

Add to lukewarm milk mixture and stir in eggs.  add 3 cups of flour and blend until smooth.  Gradually add the remaining flour until incorporated.  Do not overmix

Turn dough onto a lightly floured board and kneed for seven minutes until the dough is smooth.  Put in a lightly greased bowl.  Grease top and coer with a clean towel to let rise.  Rise in warm place until double in size.  This usually takes one to one and a half hours.

Punch down risen dough and divide into 3 equal portions.  Form into balls, cover and let rest for 10 minutes.

Turn the first amount of dough onto a lightly floured board.  Roll into a rectangle.  Sprinkle with diced herbs, cheddar and goat cheese.  Repeat for the next two rectangles and then stack evenly on top of each other.  Roll the dough into the shape of a loaf and pinch ends together.  Turn into a greased loaf pan.

Bake in 400 degree oven for 45 to 60 minutes until done.

 

Back to homepage of Purely Homespun

Peach Maple Crisp

1/2 cup maple syrup

2 tbsp flour

1 tsp ground cinnamon

1 bag of thawed frozen peaches

Mix together cinnamon  and flour.   Add maple syrup to coat peaches and then incorporate flour and cinnamon.  Put peach mixture in 8×8 glass pan.

1 1/3 cups flour

peach-maple-crisp
Peach Maple Crisp

1 1/2 cups rolled oats

3 tbsp maple syrup

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup of sunflower or canola oil

1/2 cup cashew milk

Combine flour, oats, baking powder and salt.  In another bowl combine wet ingredients.  Incorporate wet ingredients into dry ingredients just until mixed.  Spoon over peach base and drizzle with honey.

Bake in 375 degree oven for 45 minutes or until a toothpick comes out clean from the batter.

Orange Mayonnaise Cake

mayonaisse-cake
Orange Mayonnaise Cake

Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp baking powder

4 tbsp cocoa

Mix together in a bowl until all ingredients are incorporated.

In a small bowl whisk together:

1 cup mayonnaise

1 cup orange juice

1 tsp orange extract

Mix dry and wet ingredients just until incorporated. Bake in a glass pan at 325 degrees for 45 minutes or until a toothpick comes out clean from the batter.  Cool and then cover with icing.

 

Peanut Butter Orange Icing

6 tbsp crunchy peanut butter

4 tbsp honey

4 tbsp corn syrup

1 tsp orange extract

Mix thoroughly and spread thinly on cake.  The icing is sweet. A little goes a long way.

 

Cheese Souffle

1/4 cup butter

cheese-souffle
Cheese Souffle

1/4 cup flour

1 cup milk

4 separated eggs

1/2 lb of old cheddar cheese

Melt butter in a saucepan.  Blend in flour and cook for one minute until mixture bubbles  Remove from heat and gradually whisk in milk.  Cook until thickened while stirring constantly.  Remove from heat and blend in cheddar cheese until melted.  Separate eggs.  Take yolks and add to cheddar cheese mixture.  Mix well.

Beat egg whites until stiff.  Fold egg whites into sauce.  Put the mixture into an ungreased casserole.  Bake at 300 degrees for 1 1/4 hours.

Goat Cheese and Sun Dried Tomato Biscuits

goatcheessundriedtomatobiscuits

2 cups flour

1/2 tsp salt

3/4 cup milk

4 tsp baking powder

2 tbsp of oil from your sun dried tomatoes

20 sun dried tomatoes  in oil (Cut up)

3/4 cup of crumbled goat cheese

Crumbled goat cheese to cover biscuits.

Mix flour, salt and baking powder together in a bowl.  In a separate bowl add milk, tomato oil, sun dried tomatoes and crumbled goat cheese.  Mix  wet and dry ingredients.  The batter will be stiff.  Roll in balls and place on cookie sheet.  Slightly flatten and sprinkled with goat cheese.  Bake in oven at 375 degrees Fahrenheit for about 15 to 20 minutes.

Blueberry Banana Nut Muffins

blueberry-banana-nut-muffin

2 2/3 cups sifted flour

3 tsp baking powder

1 tsp salt

1/4 tsp baking soda

1/2 cup melted butter

1 cup sugar

3 eggs

2 medium bananas mashed

3/4 cup pecans

2 tsp grated orange rind

3/4 cup blueberries

Mix dry ingredients(flour, baking powder, salt, baking soda, sugar and pecans) together in a large bowl.  Mix wet ingredients (melted butter, eggs, banana and orange rind) in a separate bowl.  Add wet ingredients to dry and mix just until combined.

Cook in a 325 degree oven for about 30 or until am inserted toothpick comes out clean.