Tag Archives: baking powder

Berry Buckle

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Monica Says: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Berry Buckle
 
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 2 c. flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • ½ c. shortening
  • ¾ c. sugar
  • 1 egg
  • ½ c. milk
  • 2 c. fresh or frozen berries
  • ½ c. flour
  • ½ c. sugar
  • ½ tsp ground cinnamon
  • ¼ c. butter or margarine
Instructions
  1. Grease bottom & ½" up sides of a 9"x9"x2" baking pan.
  2. Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar.
  3. Beat on medium to high speed until light & fluffy. Add egg; beat well.
  4. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.
  5. Spoon batter into prepared pan. Sprinkle with fruit.
  6. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries.
  7. Bake in a 350°F oven for 50-60 minutes or until golden.

Photo Courtesy of Sergey Kukota on Flickr

Gingerbread Cookies

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Submitted by Happy13

Ingredients

½ c. shortening 6 tsp water
½ c. sugar ½ c. unsulphered molasses
1 egg yolk 2 c. flour
1 tsp ginger 1 tsp cinnamon
1 tsp cloves (scant) 1 tsp finely ground black pepper
½ tsp nutmeg ½ tsp baking powder
½ tsp baking soda ½ tsp salt
2 dashes cayenne pepper

Directions

  1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
  2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. 
  3. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more. 
  4. Preheat oven to 350°F.
  5. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. 
  6. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.

Sweet Corn Tomalitos

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Submitted by Trish
Serves 6-8

Ingredients

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

Directions

  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

Low Fat Chocolate Chip Banana Nut Bread

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Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

Ingredients

2 eggs 2/3 c. white sugar
4 very ripe bananas, mashed ¼ c. apple sauce
1/3 c. nonfat milk 1 tbsp extra virgin olive oil
1 tbsp vanilla extract 1 tbsp Kahlua
1¾ c. all purpose flour 2 tsp baking powder
½ tsp baking soda ½ tsp salt
1/3 c. chopped walnuts 1 c. chocolate chips

Directions

  1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
  2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
  4. Stir flour mixture into banana mixture, mixing until well blended.
  5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
  6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). 
  7. Turn bread out onto a wire rack & let cool.

Low Carb Tiramisu

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Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.