Raspberry Donut Cake

3/4c sugar (I used a tbls brown sugar, couple scoops of stevia and a tbls honey)
1 egg
1/4c sour cream
3/4c milk
1 tsp vanilla
1/2 tsp almond flavour

1 1/2c flour (i used 1/2c oatmeal/muslei also)
2 tsp baking powder
1/4 tsp tsalt
1/4 tsp nutmeg
3/4c raspberries
1/2 - 1c chocolate chips
hemp nuts

Method:
beat sugar and egg until light colour
add sour cream and other wet ingredients, including raspberries.

combine all dry ingredients. add choclate chips.
Mix wet into dry and pour into baking dish
bake 350 for about 25-30 min.

Carrot Cake Cookies

Ingredients:

1/2c+ flour, oats etc
1/2 tsp BP
1/2 tsp cinnomen
1/4 tsp salt

1/2 egg
1/8c oil/sour cream
1/2c applesauce
1/4c honey
1/2 tsp vanilla
1/2c carrot, grated
1/2 apple, grated

Raisens (golden and normal)
chocolate chips

Method:
Mix all wet ingreisnts
Mix up dry ingreints
add grated carrots, apple and choclate chips and raisens to dry
add wet to dry and scoop onto pan
bake 365ish for 10-15 min

Good with cream cheese!

Sourdough loaf

Ingredients:

1/4c+ sourdough starter
1.5c flour, 8 grain mix, oats, seeds, toasted hazelnuts
3/4c water
1/2 tsp salt
1/16 yeast
sour cream?

Method:
Mix everything in a bowl.
add bit of flour until not too sticky
form a ball and let double. the longer it sits the better.
punch it down and shape into loaf.
place on oiled pan and let rise 30+ min
bake 400F for 15-20ish min

Anne B's SourDough Chocolate Chip Muffins

 

 

3/4 cup starter                     

1/2 egg                                       

1/2 of 1/3 cup milk ( I used buttermilk)                             

1 TBSP.sour cream                      

1/2 tsp vanilla               

             

1 cup chocolate chips

1/2 teas salt

  1/2 + 1/3 cup flour

1/2 of 3/4 cup sugar (i used a little less)

1 teas baking soda

1/2 teas cinnamon 

  

Method:

 

Mix together starter, egg, milk oil  and vanilla .

Stir in salt, flour, sugar, baking soda and cinnamon until just mixed.  

Fold in chocolate chips.

Fill muffin tins 2/3 full

400 degree oven  20-25 minutes.

6 muffins and 1/2 a loaf

Pumpkin Cinomen Buns

 

Ingredients:

ROLLS:
1/2 of 1/3 cup milk
1/4 cup unsweetened pumpkin puree
1 tlbs honey & brown sugar
1/4 teaspoon salt
1/2 large egg, beaten 

1 1/8 tsp yeast
1 cup flour

FILLING:
1/6 cup brown sugar, packed
1 teaspoon ground cinnamon
raisens

walnuts

FROSTING: 

2 Tablespoons butter
1/4 cup brown sugar, packed 

1 Tablespoons milk
1/8 teaspoon vanilla extract
1/16 teaspoon salt
1/2 cup powdered sugar, sifted

OR

1 tbls brown sugar

1 tsp cinomen

1/4c boiling water

mix together and pour over buns before putting in oven

Directions:

1. Prepare rolls: 

Heat milk in microwave.

2. In large mixer bowl, combine pumpkin, sugar and salt. 

Add milk mixture and beat with an electric mixer until well mixed. 

Beat in egg and yeast. 

Add half of flour mixture to pumpkin mixture. 

Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. 

Add remaining flour and mix thoroughly (dough will be very soft).

 Turn into lightly greased bowl, then grease surface of dough lightly. 

Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface.

 Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. 

Sprinkle with brown sugar mixture. 

Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. 

 With a sharp serrated knife, gently cut roll into 6 1-inch slices. 

Place rolls cut-side-up in greased 9-inch-square baking pan, smaller pan then the round corelle one would be good.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. 

Pour cinomen & brown sugar mix over buns.

Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Tips:

*If you'd like to begin preparing these the night before... Follow directions through step four, cover and refrigerate overnight. Take out in the morning and continue with step 5.
*If you're lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off you

Fudgy Chocolate Pumpkin Cake

 

Ingredients

• 1 cups all purpose flour
• 2/3+ cup unsweetened cocoa powder, preferably Fry’s
• 3/4 tsp baking soda
• 1/2 tsp baking powder/
• 1/2 tsp  salt
• 1/2 of 3/4 cup pumpkin/squash
• 3/4 cup honey & sugar
• 1 eggs
• 1 tsp vanilla
• 3/4 cups buttermilk
• chocolate chips

Instructions

• Preheat oven to 325F. NO HOTTER!! BE PATIENT!!
• Butter med. oval white pan.
•  Sift flour with cocoa, baking soda, baking powder and salt into a medium-sized bowl. 
• Stir until mixed. Beat butter with sugars in a large bowl, using an electric mixer on medium, for 3 min. 
• Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. 
• Beat in vanilla.
•  beat one-third of flour mixture into butter mixture, then add half the buttermilk. 
• Repeat additions, scraping down sides until well mixed.
• Bake in centre of oven until a cake tester inserted in centre of cakes comes out clean, 25 to 30 min. 
• Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto rack. Remove parchment. Let cool completely, about 1 hour.

Buttery Breadsticks/Buns

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp instant yeast
• 3/4 tsp kosher salt
• 1 tsp honey
• 1 tsp baking soda
• Hemp nuts
• oats
• flax
• sunflower seeds (added after kneading)

Method:

• Stir flour with yeast, 1/4 tsp salt and sugar in the bowl of an electric stand mixer with paddle attachment, until combined.
•  Add 3/4 cup lukewarm water and beat on medium speed until mixed, about 5 min. 
• Remove dough from paddle and bowl. Lightly spray bowl with oil and return dough. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.
• Divide dough into 6 equal portions on a lightly floured counter. Cover with kitchen towel and let sit for 20 more min.
• Preheat oven to 475F. Lightly spray a baking sheet with oil. Roll each portion of dough into a 10-in. baguette-style stick. 
• Stir baking soda with 1/4 cup hot water. Generously brush dough with mixture, then sprinkle with remaining 1/2 tsp salt.
• Bake in centre of oven until golden, 8 to 10 min.
• I also make these into buns, very good!