Honey Whole Wheat Bread

1 cup warm water
1 Tbl. yeast
1/4 c. honey
2 Tbl. oil
1 tsp. salt
1 1/2 c. whole wheat flour
1 1/2 c. white flour

Dissolve yeast in water. Add salt, oil, whole wheat flour. Add white flour (more or less). Mix with KitchenAid until pulls away from bowl and then a little more. Let rise about an hour or until double. Punch down and shape into loaf and put in greased loaf pan. Let rise again until double. Bake 350º for 30-35 min.

Soft Ginger Cookies w/Ginger-Orange Frosting

Makes about 3 dozen cookies, or 18 sandwiches
Ingredients
FOR THE COOKIES
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
Additional sugar for rolling cookies
FOR THE FILLING
1/4 cup (4 oz.) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla
2 teaspoons finely grated orange zest
1/2 teaspoon ginger
pinch of salt
2 to 2 1/2 cups confectioners’ sugar
To make the cookies: In a large bowl, combine the flour, cream of tartar, baking soda, salt, ginger, cinnamon, and cloves; set aside.
In another large bowl, or the bowl of a standing mixer, cream the butter and shortening together until light and fluffy. Beat in both sugars until combined and fluffy. Add the eggs, one at a time, beating until incorporated. Scrape the sides and bottom of the bowl, then stir in the molasses and vanilla until combined. Sprinkle half of the flour mixture over the butter mixture and mix until just combined. Sprinkle the remaining flour mixture into the mixing bowl and beat until well combined, scraping the sides of the bowl, as needed. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees. Line baking sheets with Silpat mats or parchment paper.
Roll a 1 tablespoon portion of dough into a ball and coat it in the extra sugar. Place cookies on the prepared baking sheets, about 2-inches apart, and bake for 8 to 10 minutes, or until edges are turning golden brown and tops are cracking. Allow to cool on sheets before transferring to wire cooling racks. Cool completely before frosting or serving.
To make the filling: In a medium bowl, or the bowl of a standing mixer, cream the butter and cream cheese together until well combined. Stir in the vanilla, orange zest, and salt. Add 1 1/2 cups of the sugar and beat until just combined. Add more sugar, 1/4 cup at a time, until the filling reaches a soft, but slightly firm consistency. If it gets too dry, add small amounts of orange juice to soften it up.

This came from mybakingdom.com . So Good!

See's Butterscotch Squares without the Chocolate

2 cups brown sugar, packed
3/4 cup heavy (whipping) cream
6 tbsp. butter (not margarine)
1/4 tsp vanilla (or maple) flavoring
1 1/2 cups confectioner's or XXX sugar
1/2 cup chopped pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and simmer for 15 minutes. 

Remove from heat. Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8x8-inch pan. Cool to room temperature.

Cuts into about 36 pieces.

Cranberry Relish

3 pkg. Whole, Fresh Cranberries

3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices

6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)

1 C Raisins

3 Tsp. Cinnamon

1 Tsp. Cloves

¼ Tsp. Nutmeg

1 Box MCP Pectin

4 C Sugar

In large pot fold all ingredients EXCEPT sugar.  Cook over medium heat until fruit comes to a gentle rolling boil.  Slowly add sugar and bring to rolling boil and let boil for 1 minute.  Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour.  Jars will self seal.  You may do a water bath to seal if you wish.  Yields 12 ½ pint jars or 7 pint jars.  This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.  

Raspberry-Cinnamon French Toast

Ingredients
12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Directions
Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs



Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together



Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Molasses Cookies

Ingredients
3/4 C butter
1 C brown sugar
1 egg
1/4 C molasses
2 1/4 C flour
2t. baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar for dipping

Directions
Combine all ingredients. Chill for 1 hour. Roll into balls. Roll in granulated sugar. Place on greased sheet. Drop 2 drops of water on each cookie to create a crackle effect while baking. Bake @375 degrees for 10-12min.

May be frosted with:
3 1/2 C powdered sugar
1 cube butter
1 tsp vanilla
canned milk to desired consistency.
Cream butter and sugar with vanilla and add small increments of milk till spreadable consistency.