Showing posts with label baking recipes. Show all posts
Showing posts with label baking recipes. Show all posts

Tuesday, October 3, 2017

Gluten-Free Hawaiian Dinner Rolls


Even the beginner cook can make these delicious home-made "Gluten-Free Hawaiian Dinner Rolls". They must chill 2 hours. Or you can make them up 3 days in advance.  


Ingredients

2 cups coconut milk (110 degrees F)
½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups Gluten-Free all purpose flour
½ cup white sugar
1 Teaspoon vanilla
3 large eggs

Directions

Combine coconut milk (110 degrees F) and yeast in large bowl; let stand for 5 minutes.

With wooden spoon, stir in butter, sugar, eggs and salt.


Add flour, 1 cup at a time and beat in as much as you can.

Cover and refrigerate for at least 2 hours, or up to 3 days.

Punch dough down and divide into 24 balls for dinner rolls or 3 equal parts for bread loafs.

Place in a oiled 9 x 5 inch baking pan, 5 rows 3 across or in loaf pans.

Cover and set in a warm spot until they double in size.

Bake at 350 degrees fot 25 to 30 minutes oe golden brown.

Brush tops with melted butter.

Serve warm

Sunday, October 1, 2017

Oatmeal Honey Bread


This "Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.

Ingredients 


1 cup Quick-cooking oats; not instant

2 cups Hot Milk

2 ½ Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.) 

½ cup water½ cup + 1 Tablespoon Honey

2 Teaspoons Sea Salt

¼ Teaspoon Ground Ginger

4 ½ cups (+ OR -) Gluten-Free Flour


Directions

Put oats in large bowl and cover with milk.  

Stir and let stand until lukewarm.  

Sprinkle or crumble yeast into water.  

Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.  

Let stand a few minutes; then stir until dissolved.  

Add yeast mixture, honey, salt and ginger to oat mixture.  

Stir in 4 ½ cups all purpose flour  

Dough will be “sticky” not firm.  

Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.  

Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).  

Let rise until double or nearly so, about 45 to 60 minutes.  

Bake in preheated oven at 3500 for 45 to 50 minutes.  

Bread keeps well for about 5 days if kept in airtight container. 






Wednesday, September 27, 2017

MaryJane Maple Bacon Mug Cake

Maple Bacon Mug Cake

This "MaryJane Maple Bacon Mug Cake" recipe is for those out there that Love Bacon. This is a MUST TRY CAKE! My son-in-law LOVED it when my daughter made this for him.


Ingredients

2 Tablespoon of Cannabis Olive Oil
1 large egg
1 Tablespoon milk
1 Teaspoon pure maple extract
Tablespoon all-purpose flour
3 Tablespoon of maple-syrup
2 cooked pieces of bacon 


Topping


Maple Frosting 
Bacon Bits

Mix together in your mug then microwave for 1 min 30 sec. 

Let it cool down before adding your maple frosting and bacon bits onto.



Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 

MaryJane Chocolate Brownie In A Mug


Who doesn't like a good chocolate brownie. Now you can make a "Cannabis Chocolate Brownie In A Mug" and you don't have to share it. I love this recipe the most it is so moist and chewy.


Ingredients

4 Tablespoon of sugar of your choice or (2 TBSP of Stevia)
Tablespoon all-purpose flour
Tablespoon of  Cannabis Olive Oil
3 Tablespoon of cocoa powder or 
1 hot cocoa packet  
1 egg

Directions

Mix together in your mug then microwave for 1 min 30 sec. 

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 


Thursday, September 14, 2017

Gluten Free Chocolate Chip Cookies


This delicious "Gluten Free Chocolate Chip Cookies" that are amazingly chewy. My daughter shared this recipe with me and I love it.



Ingredients

2 1/4 cups all purpose gluten free flour
1 TSP baking powder
1 TSP baking soda
1/2 TSP sea salt
1/4 TSP xanthan gum of your blend of flour does not have it
3/4 cup butter room temp
3/4 cup firmly packed brown sugar
1/2 TSP stevia
2 large eggs
2 TSP vanilla
1 (12-ounce) package semi-sweet chocolate chunks or chips

Directions

Preheat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. 

Then a separate bowl combine butter, brown sugar and sugar in bowl. 

Mix on a medium speed making share to scrape the bowl until creamy. 

Add the eggs and vanilla then  keep beating, scraping bowl often, until it is mixed. 

Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips. 

Using a TBSP put the dough 2 inches apart on to a cookie sheets with parchment paper. 

Bake 9-12 minutes or until light golden brown. 

Then let cool down before eating.


Wednesday, September 13, 2017

Mary Jane Vanilla Mug Cake


This microwaveable "MaryJane Vanilla Mug Cake" recipe is simple and delicious. My friends really likes this recipe because they can add her favorite toppings into the mix. What friend wouldn't love creating their own Signature Mug Cake?



Ingredients

2 Tablespoon of Cannabis Extra Olive Oil
1 large egg
Tablespoon of any kind of milk
1 Teaspoon pure vanilla extract
2 Tablespoon Stevia
Tablespoon  all-purpose flour or gluten-free four
   Pinch of sea salt
1 1/4 Teaspoon of ground up dried cannabis


Directions

Mix together in your favorite mug. 

Then microwave for 1 min 30 sec.


Toppings

Icing, Riddi Wip, Ice cream, etc. optional.

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18

Tuesday, September 12, 2017

Gluten-Free Red Velvet Mug Cake


This "Gluten-Free Red Velvet Mug Cake" recipe is a delicious traditional cake just in a mug.


Ingredients 

1 large egg
3 Tablespoon any oil of your choice
1 Teaspoon liquid red food coloring
1 Tablespoon buttermilk
1 Teaspoon pure vanilla extract
2 Tablespoon sugar
1 Tablespoon cocoa powder
Tablespoon of Gluten Free all-purpose flour
Pinch of sea salt
1 Teaspoon cider, white, white wine, or rice vinegar


Topping 


The richness of the coco is so good and not to much.

Cream Cheese Frosting

Directions

Mix together in your mug then microwave for 1 min 30 sec. 
When done let it cool down before adding the cream cheese frosting on top.







Gluten-Free Vanilla Mug Cake





This microwaveable "Gluten-Free Vanilla Mug Cake" recipe is simple and delicious. My granddaughter really likes this recipe because she can add her favorite toppings into the mix. What child wouldn't love creating their own Signature Mug Cake?




Ingredients

2 Tablespoon of any oil of your choice
1 large egg
Tablespoon  of any kind of milk
1 TSP pure vanilla extract
2 Tablespoon Stevia
Tablespoon  Gluten Free all-purpose flour
Pinch of sea salt

Directions:

Mix together in your favorite large mug. 

Then microwave for 1 min 30 sec. 

Icing or Riddi Wip optional. 


Enjoy!






Gluten-Free Pumpkin Spice Mug Cake



This easy "Gluten-Free Pumpkin Spice Mug Cake" can be made it quick[y plus it's
just delicious. If you really want to rock your tasted buds top with Riddi Wip and my Golden Pumpkin Spice Syrup .


Ingredients

2 Tablespoon Gluten Free all-purpose flour
1 Tablespoon honey
1 Teaspoon pumpkin spice blend
1  pinch fine sea salt
1 Tablespoon of any oil of your choice  (just not olive oil)
2 Tablespoon pure pumpkin puree
1  Tablespoon of any kind of milk
1 large eggs

Directions
Mix together in your favorite mug. 
Then microwave for 1 min 30 sec.

Toppings

Icing, Riddi Wip, Ice cream, and 
Golden Pumpkin Spice Syrup optional.






Sunday, November 9, 2014

Triple Chocolate Delight Cookies


These "Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.


Beat in eggs, extract, and pudding mix.


In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.


Slowly add dry mixture to creamed mixture.


Fold in chips and nuts until they are well blended within the dough.


Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.


Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.


Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  


Press down cookie balls with glass. 


Dip glass into sugar and repeat on all.  


The cookie will not bake correctly if this step is skipped!


Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.


Let cool completely before removing from pan!


They are very tender and fragile when hot.



Pistachio Pleasure Cookies


These  "Pistachio Pleasure Cookies" with white chocolate chips are chewy, rich, and absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Pistachio extract
1 pkg (3.4 oz.) Pistachio pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Peanut Delight Cookies


Wow oh wow, I love peanut butter and these "Peanut Delight Cookies" are absolutely worth going wild for. They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla Extract
1 pkg (3.4 oz.) Butterscotch pudding mix
1 bag Peanut butter chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup peanuts; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.