Carrot Cake

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Carrot Cake

serves 16+

Pecan Cream Filling (make at least a couple of hours before making the cake)

1 1/2 c sugar

1/4 c flour

3/4 tsp salt

1 1/2 c whipping cream (not whipped)

3/4 c unsalted butter

1 1/4 c chopped pecans

2 tsp vanilla

In a heavy saucepan, stir together the sugar, flour, and salt, slowly adding the cream. Add in the butter and cook over low heat, stirring til butter is melted. Simmer 20-30 min, stirring occasionally, til mixure is golden brown. Cool a bit; add in pecans and vanilla. Stick in fridge.

Cake

1 1/4 c walnut oil

2 c sugar

2 c flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 large eggs

4 c grated carrots (about a pound)

1 cup chopped pecans

Stir together oil and sugar in a large bowl. In a second bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half of the dry ingredients into the oil and sugar mix, blend, then add the rest of the dry ingredients and the eggs (one at a time), stirring after each egg is added. Add the carrots and pecans and mix.

Pour the batter into a well greased 10-inch tube pan and bake at 350 degrees for 70 min. the cake will be pulling away from the edges of the pan when it is done. Cool in the pan, right side up, on a rack.

Frosting

1 cup unsalted butter, room temp

8 oz cream cheese, room temp

1 lb confectioner's sugar

tsp vanilla

pinch of salt

Cream the butter and cream cheese. Sift in the sugar and cream again. Stir in the vanilla and salt.

To assemble the cake, loosen the sides with a knife or spatula and turn it upside down on a plate. Split the cake into three layers (I used plain dental floss). Spread the pecan filling between the layers. If it is too cold to spread, let come to room temp first. Frost the top and sides of the cake.

Banana Cream Pie

Banana Cream Pie
8-10 servings

Crust:
1 3/4 c graham cracker crumbs
1/2 tsp cinnamon
pinch of salt
6 T melted butter
1 tsp water
Heat the oven to 325 degrees. Light butter a deep 9-inch pie pan. Combine the crumbs, cinnamon, and salt, mixing briefly. Stir in the melted butter wtih a fork - then use fingers to rub together until the ingredients are uniformly moistened.

Empty the crumbs into the prepared pan and press evenly on bottom and 3/4 of the way up the sides. Bake 8 min and cool on a rack.

Pudding Filling:
3/4 c sugar
1/4 c plus 2T cornstarch
1/8 tsp salt
3 cups milk (skim works fine) or half and half
3 egg yolks
2 T butter, cut into pieces
2 tsp vanilla
Combine the sugar, cornstarch, and salt in a medium (nonstick) saucepan and whisk until blended. Whisk in the milk and egg yolks.

Heat over med, stirring continuously until it thickens and bubbles, about 5 min. Then cook for 1 min more, stirring the entire time to keep it from boiling.

Remove from heat and whisk in the butter one pat at a time. Add the vanilla and whisk several times. Pour the filling into the piecrust, smoothing the top.

Gently press a piece of plastic wrap or parchment paper against the filling top to prevent a skin from forming and chill at least 6 hours.

Cream
1 1/4 c whipping cream
2 T confectioner's sugar
2-3 large ripe bananas (lightly spotted, but not black)
Beat the cream until soft peaks form. Add the sugar and beat until stiff but still smooth. Do not overbeat. Remove the plastic wrap or paper from the pie and spread a thin layer of whipped cream over it. Slice the bananas on top. Mound the rest of the whipped cream on top of the bananas.

Cherry Breakfast Swirl

Cherry Breakfast Swirl

20 servings

1 1/2 cups sugar

1 cup unsalted butter, softened

2 tsp vanilla

2 tsp almond extract

4 eggs

3 cups flour

1 1/2 tsp baking powder

1 21oz can cherry pie filling

1/2 cup (2oz) sliced almonds

Butter a large jelly roll pan. Using an electric mixer on medium speed, cream the sugar with the butter until fluffy. Beat in extracts and eggs. Beat in flour and baking powder on med-low speed just until blended.

Spread 2/3 of the batter in the buttered pan; it will be pretty thin. Scatter small spoonfuls of the cherry filling over the top and dot with tablespoonfuls of the remaining batter. Using the spoon, flatten the mounds of batter just a little. Sprinkle on the almonds. Bake at 350 degrees until lightly browned, 28-30 minutes.

Banana Cream Cake

Banana Cream Cake
serves 12

2 cups flour
1 1/3 cups sugar
1 1/2 t baking powder
1 t baking soda
1/2 t salt
1/2 t ground nutmeg
1 cup mashed banana (about 3 medium)
1/2 cup Smart Balance stick margarine
1/4 cup milk (I used skim)
1 t vanilla
2 eggs
1/2 cup finely chopped pecans
8 oz lowfat sour cream
1/3 cup packed brown sugar
1/4 cup broken pecans

In a large mixing bowl, stir together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Add banana, margarine, milk, and vanilla. Beat on low until combined. Add eggs and beat on medium for two minutes. Stir in the finely chopped nuts.

Pour batter into a greased 9x9x2 inch baking pan and bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, for frosting, in a small bowl, stir together sour cream and brown sugar. Spoon evenly over warm cake in pan. Sprinkle with broken nuts. Bake about 5 minutes more or until frosting is set. Cool on wire rack. Refrigerate leftovers within 2 hours.

Peanut Butter Cream Pie

drew raves!

Peanut Butter Cream Pie
8 servings

8 oz pkg cream cheese, softened (I used lowfat)
3/4 cup confectioner's sugar
1/2 cup creamy peanut butter (I used natural and it was fine)
6 T milk (I used skim)
8 oz Cool Whip, thawed (I used lowfat)
9-inch graham cracker crust
1/4 cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in Cool Whip; spoon into crust. Sprinkle with peanuts. Chill overnight.

Perfect Brownies

Perfect Brownies: Fudgy, Chewy, Cakey
yield: 16 brownies

2/3 cup flour
1/2 tsp salt
1/2 tsp baking powder
4 oz bittersweet chocolate
2 oz unsweetened chocolate
10 T unsalted butter
1 1/4 cups sugar
2 tsp vanilla
3 large eggs

Preheat the oven to 325 degrees and set a rack in the lower-middle level. Spray an 8-inch square baking pan with non-stick cooking spray. Fit an 8x16 inch sheet of foil into the pan and up and over two sides, so you can use the foil overhang as handles to pull the cooked brownie out of the pan. Spray the foil with nonstick cooking spray.

Whisk together the flour, salt, and baking powder in a small bowl and set aside. Melt the chocolate and butter in a medium bowl over a pan of simmering water (or in a double boiler). Remove from the heat and whisk in the sugar and vanilla. Whisk in the eggs one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients and whisk until just incorporated.

Pour the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out with wet crumbs, 35-45 minutes (it took 40 in my oven). If the toothpick comes out clean, the brownies are overcooked!

Cool the brownies in the pan on a wire rack for 5 minutes. Use the foil handles to pull the one big brownie out of the pan and turn it out on the rack upside down to cool completely, at least 3 hours.

Cut into 16 squares and serve. Refrigerate leftovers.

Root Beer Bundt Cake

Root Beer Bundt Cake

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For the cake:

2 cups root beer (not diet)

1 cup dark unsweetened cocoa powder

1/2 cup unsalted butter, cut into 1-inch pieces

1 1/4 cups granulated sugar

1/2 cup firmly packed dark brown sugar

2 cups all-purpose flour

1 1/4 tsp baking soda

1 tsp salt

2 large eggs

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For the frosting:

2 oz dark chocolate (60% cacao) melted and cooled slightly

1/2 cup unsalted butter, softened

1 tsp salt

1/4 cup root beer

2/3 cup dark unsweetened cocoa powder

2 1/2 cups confectioners' sugar

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Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.

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In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

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In a large bowl, whisk the flour, baking soda, and salt together.

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In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.

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Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

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To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set. Serve with vanilla ice cream on the side.

Double-Chocolate Peanut Butter Chip Cookies

Double-Chocolate Peanut Butter Chip Cookies

yields 4-6 dozen

2 1/4 cups flour

1 tsp baking soda

1 cup (2 sticks) butter, softened

1/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla

1 3.9 oz pkg instant chocolate pudding mix

2 eggs

1 cup chocolate chips

1 cup peanut butter chips

Preheat oven to 375 degrees. Combine flour and baking soda in a medium bowl and stir with a whisk. Combine the butter, sugars, vanilla, and pudding mix in a large bowl and beat until smooth and creamy. Beat in the eggs. Gradually stir in the flour mixture. Stir in the chips (the batter will be quite stiff). Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet (I lined it with parchment paper). Bake 8-10 minutes, or until the cookies are slightly crisp around the edges. Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

In the picture above, I actually forgot to add the brown sugar, so the cookies turned out much more cakelike and puffier than usual. They were still delicious though.

Frosted Molasses Cookies

This was one of my favorite Christmas cookies when I was a kid. I got the recipe from my mom, who got it from her mom. My 11-year-old daughter loves them too.

Frosted Molasses Cookies

yield: 4-5 dozen

1 cup shortening (I used margarine this time because I was out of shortening and they turned out fine)

1 cup brown sugar

2 eggs

2/3 cup light molasses

3/4 cup sour milk

4 cups flour

1 T cinnamon

1 T baking soda

1 tsp salt

1 tsp ginger

Cream the shortening and sugar. Mix in the eggs. Mix the dry ingredients together, and add alternately with the milk. Drop by spoonfuls onto a greased baking sheet and bake at 350 degrees for 10-12 minutes. Frost with buttercream frosting. I use the recipe on the Hershey cocoa can, leaving out the cocoa and adding a bit more sugar. That amount is exactly right.

Blueberry Bottom Pie

Blueberry Bottom Pie
serves 6-8

2 pkgs (4-serving size) instant vanilla pudding
1 1/4 cup milk
1 1/2 cup blueberries, pureed (1 cup of puree)
3 1/2 cups Cool Whip
1/2 tsp cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon rind

Combine one package of pudding mix, 1/4 cup milk, pureed blueberries, and cinnamon in a saucepan. Cook and stir until the mixture comes to a full boil. Pour into the crust and chill.

Prepare the remaining pudding as for pie. Add 1 tsp lemon rind. Pour into bowl and cover with plastic wrap; chill one hour. Fold in one cup of Cool Whip and spoon over blueberry layer. Combine remaining Cool Whip and 1 tsp lemon rind; spoon over filling. Freeze 1 hour or put into the fridge for 3 hours.

Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake

serves 18-24

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3 eggs

2 (16 oz) cans pumpkin -- not pie filling

2/3 cup evaporated milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/4 cups sugar

1 box yellow cake mix (not the kind with pudding in the mix)

3/4 cup butter, melted and cooled

1 cup chopped nuts, optional

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Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt, and sugar until well combined. Pour into an ungreased 9x13-inch baking pan.

Sprinkle the dry cake mix over the top of the pumpkin mixture and drizzle with the butter.

Bake 30 minutes. Sprinkle nuts over the top and bake for another 30 minutes.

The cake is more the consistency of pumpkin pie under the topping, so it may seem a bit jiggly when you remove it from the oven, and you can't test its doneness with a toothpick. I think I actually overbaked it a bit in the photo above because I was expecting "cake".

Ho Ho Cake

Ho Ho Cake

serves 16-18

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1 box chocolate cake mix, mixed as directed on box and baked in two 8-inch round pans

1/2 cup sugar

2/3 cup shortening

1 tsp vanilla

1/3 cup milk

1/4 tsp salt

1 tsp water

1 cup powdered sugar

dark chocolate frosting, either made from scratch or canned

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When cake is cooled, cut each layer in half so you end up with four layers (dental floss works great for this). Beat sugar, shortening, vanilla, milk, salt, and water for seven minutes.

Add powdered sugar and beat for 5 minutes longer.

Lay one layer of cake on a plate and spread 1/3 of filling on, not quite going to the edge. Repeat with the rest of the layers.

Frost with dark chocolate frosting on top and sides. I use the recipe from the Hershey Special Dark cocoa can with real butter.

Frost with dark chocolate frosting. Store in the refrigerator or the layers will separate.

Oatmeal Extravaganzas

Oatmeal Extravaganzas
yield: 3 dozen cookies

ingredients:
1 cup plus 2 T flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
2 T white sugar
1/2 cup butter
1/4 cup peanut butter
2 tsp vanilla
1/4 cup water
2 cups quick oats
1 cup peanut butter chips
1 cup semi sweet chocolate chips

Directions:

Combine flour, baking soda, and salt and set aside.

Beat butter, peanut butter, sugars, and vanilla until creamy.

Gradually blend in flour mixture alternately with water.

Stir in oats and chips.

Either spread in a greased 9-inch square baking pan or drop by teaspoonfuls onto greased cookie sheets.

Bake pan 30 minutes or cookie sheets 10-12 minutes until lightly browned.

Award Winning Soft Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies

yields about 3 dozen cookies

ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda

1 cup butter, softened

3/4 cups packed brown sugar

1/4 cup white sugar

1 (3.4 oz) pkg instant vanilla or chocolate pudding

2 eggs

1 tsp vanilla extract

2 cups semisweet chocolate chips

directions:

Sift together the flour and soda and set aside.

Cream butter and sugars; beat in the pudding mix until blended.

Stir in the eggs and vanilla.

Blend in the flour mixture.

Stir in the chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake 10-12 minutes at 350 degrees, until edges are golden brown.

Remove from oven and allow to sit on cookie sheet for 1 minute before removing.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

serves 16-20
This cake is best if made at least 24 hours before serving, and tastes even better 2 days after making it. Store it in the fridge, but let it warm up a bit before serving (taking it out an hour or so beforehand should do it).

Cake:

3/4 cup butter

2 1/8 cups sugar

3 eggs

2 tsp vanilla

3 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups buttermilk

2 tsp lemon juice

1 1/2 cups mashed bananas

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 1/2 cups confectioner's sugar

1 tsp vanilla

chopped walnuts, optional

Preheat oven to 275 degrees.

In a small bowl, mixed the mashed banana with the lemon juice and set aside.

In a medium bowl, mix flour, baking soda, and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in the 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk; do not overmix.

Stir in the banana mixture.

Pour batter into a greased and floured 9x13 inch baking pan and bake in preheated oven 1 hour or until a toothpick inserted in the center comes out clean (it took 1 hour and 25 minutes in my oven).

Remove cake from oven and place directly into the freezer (uncovered) for 45 minutes.

For the frosting, cream the butter and cream cheese until smooth; blend in 1 tsp vanilla.

Beat in the confectioner's sugar until smooth and spread on cooled cake.

If using, sprinkle walnuts over the frosting.

Devil's Food Cake with Chocolate Mousse Buttercream

Devil's Food Cake with Chocolate Mousse Buttercream
serves: 20

Cake
1/3 cup Dutch-processed cocoa powder, sifted
1 teaspoon instant expresso powder
4 ounces bittersweet chocolate, finely chopped
1 cup boiling water
2 teaspoons vanilla
1 cup buttermilk
1/2 cup unsalted butter, at room temperature
1/2 cup canola oil
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
3 large eggs, at room temperature
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt

Chocolate Mousse Buttercream
6 large eggs
1 1/2 cups granulated sugar
2 tablespoons Dutch-processed cocoa powder
1 teaspoon vanilla
1 pinch salt
3 cups cold unsalted butter
10 ounces semisweet chocolate, melted

Directions

Cake:

In a large bowl, combine the cocoa powder, espresso powder, and chocolate

Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth

Stir in the vanilla and let cool; then stir in the buttermilk

In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy

Add the sugars and beat until creamy

Beat in the eggs, one at a time, beating well after each addition

Sift together the flour, baking soda, and salt onto a sheet of waxed paper

Add one-third of the flour mixture and beat at low just until combined

Beat in half of the chocolate-buttermilk mixture just until combined

Scrape down the sides of the bowl with a rubber spatula

Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined

Add the remaining chocolate-buttermilk mixture, beating just a few seconds

Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain

Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment

Bake at 350 degrees 25-30 minutes, or until a wooden skewer inserted in the center comes out clean

Transfer to wire racks and let cool 5-10 minutes

Invert the cakes onto the racks and peel the parchment paper from the layers

Let cool completely before frosting

Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers

Place one layer cut-side up on a serving plate and top wtih 1 cup of the mousse buttercream, spreading it evenly

Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down

Frost the top and sides of the cake with the remaining buttercream


Chocolate Mousse Buttercream:

Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer

Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat

Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes

Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120 and 140 degrees F

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!)

Beat in the vanilla and salt

While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap

Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition utnil it is incorporated

Don't panic if it seems liquidy or looks curdled; it will magically emulsify

When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate

Jim Bob's Chocolate-Molasses Cake Recipe
SERVES 20

cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup dark molasses
1/2 cup canola oil
2 teaspoons vanilla
1 cup boiling water

frosting:
1/2 cup butter, softened
1 cup peanut butter
8 ounces cream cheese, softened
4 cups sifted confectioners' sugar
3-4 teaspoons milk

Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and stir with a whisk to blend.
Add the eggs, milk, molasses, oil, and vanilla and beat for 2 minutes.
Add the water and stir it into the batter by hand.
Pour the batter, which will be very thin, into a greased 9x13-inch baking pan and bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.

To make the frosting, combine the butter, peanut butter, and cream cheese in a large bowl and beat until fluffy.
Slowly add the confectioners' sugar, beating to form a smooth frosting.
Add the milk 1 tsp at a time until the frosting reaches the desired spreading consistency.
Frost the cake and let it sit for 30 minutes before cutting.

Chocolate Cherry Brownies

Chocolate Cherry Brownies
yield: 20 brownies

Ingredients:

4 (1 oz) squares unsweetened baking chocolate
3/4 cup butter, softened
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (21 ounce) can cherry pie filling
1 cup semi-sweet chocolate chips

Directions:

Melt chocolate squares and butter in microwave and stir.
Add sugar, eggs, and vanilla and stir.
Mix in flour, baking powder, and salt (do not overmix).
Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
Bake for 35 minutes at 350 degrees.
Cool on a rack.
When cool, spread cherry pie filling on top of brownies.
Melt chocolate chips and drizzle over the top.

Tremendous Triple Berry Trifle

Tremendous Triple Berry Trifle

serves 16 or so

Ingredients:

1 pint raspberries
1 pint blueberries
1 pint blackberries
2 tablespoons lemon juice
1/3 cup sugar
1 (14 ounce) package sugar wafer cookies
12 ounces Cool Whip Lite

Directions:

In a large mixing bowl, add berries, lemon juice, and sugar; fold ingredients together, being careful not to smash the berries.

Cover the bottom of a trifle bowl or serving dish with a layer of cookies.

Spread about a cup of the whipped topping over the cookies.

Spread 1/3 of the berry mixture over the whipped topping.

Continue layers until dish is full, ending with whipped topping (keep a few berries back to decorate the top).

Chill in the refrigerator 24 hours.

Big Fat Chewy Chocolate Chip Cookies

Big Fat Chewy Chocolate Chip Cookies - yields 18 cookies

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 T vanilla

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Sift together the flour, baking soda and salt and set aside. In a medium bowl, cream the butter and sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips.

Drop the cookie dough 1/4 cup at a time (I used my large Pampered Chef scoop) onto the cookie sheets. Bake 15-17 minutes or until the edges are lightly browned. Cool on cookie sheet for a few minutes before transferring to wire racks to cool completely.

Gingerbread Men

Gingerbread Men
yield: about 18 large gingerbread men, more if you use a small or medium sized cutter

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 T vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 T ginger
1 tsp cinnamon
1 tsp cloves

Cream shortening and sugar till light and fluffy. Stir in egg, molasses and vinegar; beat well.
Add dry ingredients. Chill thoroughly; about 3 hours.

On lightly floured surface, roll to 1/4" thick (no thinner) and cut with cutter. Place on lightly greased baking sheet. Add raisins or butterscotch chips for eyes,nose, and buttons.
Bake 375 degrees for 8-10 minutes, depending on size of the men.
Cool and remove.

Good-For-You Gingerbread

Good-For-You Gingerbread from Evelyn Tribole's Healthy Homestyle Cooking
9 servings: 166 calories each (.4g fat, 38g carbohydrate, 1.4g fiber, 3.6g protein)

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites, lightly beaten
1/2 cup lowfat buttermild
1/2 cup unsweetened applesauce
1 1/2 cup light molasses

In a large bowl, stir together the flours, brown sugar, ginger, cinnamon, baking powder, and baking soda.

In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses.
Add the buttermilk mixture to the flour mixture and beat with an electric mixer until combined.
Transfer the batter to an 8"x8"x2" baking pan that has been sprayed with nonstick cooking spray and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack 10 minutes and then remove from pan and serve.