1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/4 cup canola oil
2 eggs
3sliced cooked apples w/ cinnamon,brown sugar,butter until tender. Then chop or put in food processor.
2/4 cup milk
1 teaspoon vanilla
Heat oven to 350. spray loaf pan with cooking spray ( I use a mini loaf pan, makes 8 loaves)
In a large bowl, whisk sugar, oil, eggs , apples , milk and vanilla until well blended
in separate bowl mix flour , baking powder, baking soda , salt , cinnamon , nutmeg . Mix together well.
Stir the flour mixture into the Apple mixture until well blended.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Enjoy!
Thursday, November 18, 2010
Friday, January 8, 2010
Double-Delight Peanut Butter Cookies
This is not my recipe, all though I wish it was it won a million dollars!! These cookies are the best Peanut butter cookies I have ever had and they are very easy to make. Try and Enjoy!
Double-Delight Peanut Butter Cookies
adapted from Carolyn Gurtz's Million Dollar Cookies
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 package (16.5 ounces) Pillsbury Create' n Bake refrigerated peanut butter cookies, well chilled
Preheat oven to 375 degree.
In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 1-inch balls.
Cut a roll of cookie dough into 12 slices. Cut each slice in half, crosswise to make 24 pieces; flatten slightly.
Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased cookie sheets, place balls 2 inches apart.
Spray the bottom of a drinking glass with cooking spray. Flatten each ball to 1/4-inch thickness with the bottom of a glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.
Double-Delight Peanut Butter Cookies
adapted from Carolyn Gurtz's Million Dollar Cookies
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 package (16.5 ounces) Pillsbury Create' n Bake refrigerated peanut butter cookies, well chilled
Preheat oven to 375 degree.
In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 1-inch balls.
Cut a roll of cookie dough into 12 slices. Cut each slice in half, crosswise to make 24 pieces; flatten slightly.
Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased cookie sheets, place balls 2 inches apart.
Spray the bottom of a drinking glass with cooking spray. Flatten each ball to 1/4-inch thickness with the bottom of a glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.
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