Comfort cookie-making this year will stretch far beyond the Christmas season, and this recipe fits the bill perfectly. Recipe from the January/February 2021 Our Ohio magazine.
Preheat oven to 375 degrees. Cream together brown sugar, molasses and butter. Blend in egg and pumpkin. Mix dry ingredients into pumpkin mixture; fold in chopped pecans. Fill well-greased muffin tins two-thirds to three-fourths full. Bake 15 to 20 minutes….
Preheat oven to 375 degrees. Stir gluten-free flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until…
Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream.
In a medium bowl, whisk together the buttermilk, eggs and melted butter. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and whisk gently to combine, taking care not to over mix. Let…
These are a straight-forward muffin using ingredients you have on hand. If you’re out of buttermilk, you can add white vinegar or lemon juice to milk to supply that tangy flavor.
Yogurt is the key to this smooth and silky dough that yields bread with a delightfully tender crumb. Even those new to bread making will enjoy delicious results with this easy recipe.
This healthy cake recipe includes 5 cups of peeled and chopped apples.
For the Browned Butter Frosting, additional butter and confectioners’ sugar is required.
Try these pineapple cookies for a tropical treat.