I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!
Lemon Custard Bars
1 c flour ¼ c powdered sugar ½ c butter
Pat in 8” pan and bake 20 min @ 325°.
2 eggs 1 c sugar 3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.
Since spring is still undecided if it should be freezing or warm, I figured it is a good day to bake some cookies. Yesterday I made Oatmeal A, B, C, which are delicious, but I decided it has been so long since I baked anything I would try another new recipe. I also have more time on my hands since I left my full time job to work on my photography business.
This recipe is from the Dining on a Dime cookbook. Also another huge plus of this recipe 6 ingredients! You read that right a whole 6 things. This recipe is egg-free if that is something you are looking for as well. I ran out of butter, so mine aren’t as buttery flavored as the title suggests.
Walnut Butter Cookies
1 c butter (I subbed out ½ cup of unsweetened applesauce) 4 Tbsp sugar (took this down from 6 Tbsp) 2 cflour 1tsp vanilla 1 c walnuts (I chopped them, recipe doesn’t say to)
powdered sugar (I used maybe 2 Tbsp)
Cream butter and sugar together. Add flour, vanilla and nuts. Roll into walnut-sized balls (I used my small scooper and didn’t pack it full for each one) onto a greased cookie sheet and lightly flatten. Bake at 400° for 10 minutes. Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar. Makes 3 dozen. (I got 37 😛 probably could have leveled off the scoop to make it the even 36)
So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).
This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.
Chocolate Chip Banana Cake
2 c flour ¼ c almond flour ½ tsp sea salt 1 tsp baking soda ½ c unsweetened applesauce 3 large eggs 1 Tbsp vanilla extract ½ c dark chocolate chips 1 c (2-3) mashed very ripe bananas
Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.
In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.
Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.
I’m not sure where I got this recipe, but at some point I typed it up and boy is it good. Just a fair warning that they are fairly addicting and hard to stop eating. I think in part it’s the brown sugar flavor that keeps me wanting to eat more. It’s also fairly easy to make, I just need to take the time to make it again.
Sesame Seed Bar Cookies
8 Tbsp butter ½ c applesauce ¾ c brown sugar 2/3 c tahini 1 egg 1½ tsp vanilla ½tsp salt 2 c flour 1 c raisins ½ c sesame seeds
Preheat the oven to 350°F. Center an oven rack.
In a large bowl with an electric mixer cream the butter and sugar until light and fluffy. Add the tahini and beat until combined well. Beat in the egg, vanilla, and salt. Add the flour and beat batter until just combined. Beat in the raisins and benne seeds. Spread the batter evenly in a buttered or lined with parchment paper, jelly-roll pan, 15 ½ by 10 ½, and bake in the middle of the oven until a tester comes out clean, about 16 to 20 minutes. Let cool in the pan on a rack and cut into 36 bars. The cookies may be made 3 days in advance and kept in an airtight container. (Or freeze/refrigerate for even longer lasting)
This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.
Rhubarb Coffee Cake
4 Tbsp butter ¼ c applesauce 18 tsp granulated sugar 18 tsp raw sugar 1 egg 1 c sour milk 2½ cflour 1½ tsp baking soda 1 tsp salt 1 tsp vanilla 2 c diced rhubarb ½ c brown sugar 1 tsp cinnamon
Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)
I went through a phase last year of finding gluten free recipes. My husband had a co-worker with the allergy and on bring food days no one remembered. So I made deserts and sides with her allergy in mind so she would be able to join everyone in their group lunches. I checked out about 4 cookbooks from the library to get recipes and typed up the ones that sounded good, or that I could use the main ingredients and make my own version. This is one of those my own version ones, so if you need gluten free just use 2.5 c almond flour instead of the combo of flours I used. I also baked them in the mini muffin pan, I think the end bake time was around 20 minutes.
Almost Gluten Free Very Vanilla Cupcakes
1¼ c almond flour 1 ccustom flour blend 2 eggs 4 Tbsp unsalted butter, melted 1/3 c applesauce 2 Tbsp organic agave nectar 3 tsp sugar (raw or regular) 3 tsp pure vanilla extract 3 tsp fresh squeezed lemon juice (or Real Lemon, depending on what you have on hand) ½ tsp sea salt ½ tsp baking soda
Preheat oven to 350°. Line 10 muffin cups with paper liners.
In a large bowl, whisk the egg yolks until pale yellow with a handheld mixer, then whisk in the butter, applesauce, agave nectar, vanilla extract and lemon juice. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Gently fold the egg whites into the yolk mixture.
In a separate bowl, combine the flours, salt and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
Bake for 20 to 30 minutes, until the tops are golden brown or a toothpick comes out clean. Let the cupcakes cool for 30 minutes. Frost if desired then serve.
I know I promised this recipe a long time ago, but I hit the snag of losing the photos. After a couple of months of hit and miss searching I have finally found the pictures back of the cheesecake I made for Memorial Day. Hence Patriotic Cheesecake. Since I missed Memorial Day, I thought, oh 4th of July isn’t that far off, well the pictures were still lost so much for that. Then Labor Day came and went and now a month after that I finally find the silly pictures to post the recipe with photos. For this recipe you can also use my graham cracker recipe for the crust. Depending on the level of cinnamon flavor you are wanting that is an ingredient you will want to adjust.
1.5 cgraham crackers 4 Tbsp butter 1 c sugar, divided 16 oz cream cheese 2 eggs 36 g mint chocolate (I use Equal Exchange, the amount I have changes depending on my mood)
dash of salt 1.5 tsp vanilla divided ¼ c red raspberry preserves 1 c sour cream
Stir together crumbs, butter and ¼ cup sugar. Press into the bottom of a 9″ springform pan. Refrigerate while making the filling.
Combine eggs, cream cheese, 2/3 cup sugar, salt and ½ tsp vanilla. Beat on medium speed about 5 minutes. Set aside. In a double boiler, or on really low heat melt the chocolate and raspberry preserves. Pour the cream cheese mixture over the crust. Swirl in the chocolate mixture.
Bake at 250° for 25 minutes. Cool 30 minutes. While it’s cooling mix the sour cream, 3 Tbsp sugar and 1 tsp vanilla. This is when you make it blue if you would like. I went light with this batch, partially from the neon food coloring instead of regular. Spread the sour cream mixture on the cheesecake. Bake an additional 10 minutes. Cool to room temp and place in the fridge overnight to set. Serves 12ish…depends on how big the pieces are.
Enjoy! Hope you like this hybrid version of my cheesecake. So far everyone that has tried it has enjoyed it. Or they are just being nice. Either way I think it’s pretty darn tasty.
5/24/12: Let me preface this with, I am terrible with dough. Especially when it’s for something that should be a dessert. I have improved with pizza dough (see earlier post) but I have not even attempted pie crust. Anyway this is a recipe from Dining on a Dime again. This time for graham cracker crust. The purpose of making this is so that I can have a super made from scratch cheesecake. Not sure how it will work, since they seem to be a little less than crunchy (I’m thinking not rolled thin enough as some parts are crunchier).
So we will find out in the next couple of days how it works as a crust. I will most likely be blending them up instead of the standard meat pounder to break them up. If I remember I will post the cheesecake recipe as well. It’s a hybrid of 2 that I will be trying out for this weekend.
5/26/12: Sorry this post has been taking me a few days.. The graham crackers after sitting overnight became crunchier. I would still make them thinner the next time I attempt them. The cheesecakes are made (2 of the same hybrid) will be coming soon. So we’ll find out then how the graham crackers turned out, when I sampled some they were pretty tasty.
Graham Crackers from scratch
2.5-3 c flour (recipe calls for whole wheat, I use a blend of whole wheat, spelt and unbleached all purpose)
¼ c brown sugar 1 tsp baking powder .5 tsp baking soda
¼tsp salt 1 tsp cinnamon 1/3 c applesauce (home made, or oil (which is what the recipe called for)) 1/3 c honey 1 Tbsp molasses (or dark corn syrup)
1 tsp vanilla 1/3 c milk (I used skim)
Combine the dry ingredients into a large bowl. Then combine the wet ingredients into a smaller bowl. Add the liquid ingredients to the dry and mix well. By the end you will need to mix with your hands. If the dough is too sticky add flour, too wet add milk. Preheat your oven to 300°. Divide the dough in half and roll onto 2 large cookie sheets. (My 9*13 was a bit small (not sure what my second tray size was) since rolling thin is good, they do puff up).
You want to cut lines making squares however large you would like. Then prick with a fork, or if you’re using the fancy Pampered Chef double sided roller it has a thing for pricking dough attached. Anyway, bake for 15-25 minutes, mine took more like 30, again roll THIN! Remove from oven once brown on edges (more brown than what it started). Let cool and store in an airtight container, or like me ground up for cheesecake crust. Makes 4-4 ½ cups of crumbs.