Snickerdoodle Blondies

After checking out the www.rookie-cookie.com that Hannah suggested I found these. And since I was feeling "inspired" to make an FHE treat I made these. I think she said she made these tonight too. They are WONDERFUL! It doesn't help that my favorite cookies are Snickerdoodles.

Snickerdoodle Blondies

2 2/3 cups flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups brown sugar
1 cup butter, softened
2 eggs
2 tsp pure vanilla extract
2 Tbsp sugar
2 tsp cinnamon
a pinch nutmeg

Set oven to 350 degrees. Spray a 9×13 inch pan with non-stick spray. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spray your hands with non-stick spray and gently press the batter into the pan. Combine the sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.

Restaurant Teriyaki Sauce

We have a recipe for Teriyaki Sauce, however Stuart couldn't find it tonight and since I was on my way home from Laramie and couldn't help him he found this one. It was FANTASTIC! Our other recipe tends to be a little salty, and this one isn't at all.


This recipe makes approximately 4 1/2 cups, approx.


Ingredients

* 3/4 cup soy sauce
* 3 cups water
* 1 1/2 teaspoons ground ginger
* 3/4 teaspoon garlic powder
* 15 tablespoons packed brown sugar
* 3-6 tablespoons honey
* 6 tablespoons cornstarch
* 3/4 cup cold water

Directions

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it .

Bread....with no milk, or oils

A friend gave me this recipe. It's wonderful...well technically I've never made it but I have eaten it and it's great!

10 1/2 cups flour
1/2 cup sugar
1 tsp salt
3 Round Tbl spoons of saf-instant yeast
3 Tablespoons of honey or Lecithin
4 cups hot tap water

Mix dry ingredients. add honey and water. Mix for 1 min and check consistency. Add Flour or Water as needed. Mix for 5 more min. Spray counter and pans with pam. Shape loaves and cover with a dish towel. Let raise for 25 min. Bake at 350 degrees for 25 min. This recipe makes four loaves of bread.

For Wheat bread use the same recipe but add one cup of applesauce as aprt of the hot tap water. Mix for 10 min.

Mango Upside Down Cake

I got this recipe from one of my new favorite sites. Here is the link in case you want to check it out too.

www.rookie-cookie.com

Mango Upside Down Cake

2 mangoes, peeled
1/2 cup butter
3/4 cup brown sugar (preferably dark brown sugar)
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp pure vanilla extract
1 2/3 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Set oven to 350 degrees. Trace the bottom of a 9 inch round cake pan onto a piece of parchment paper. Cut the circle out. Spray the bottom and sides of the pan with non-stick spray. Put the parchment circle in the pan. Spray the parchment. Set aside.

Slice the mangoes into thin strips and set aside.

In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar and the mangoes. Gently stir. Cook until the mixture is bubbling and the brown sugar is melted. Cook for 5 minutes. With a slotted spoon, remove the mangoes and put into a bowl. Continue cooking brown sugar and butter mixture until it is a thick syrup, about 3 minutes. Remove from heat and set aside.

Using tongs, gently place the mangoes in a single layer on the bottom of the sprayed pan. Set aside.

In a large mixing bowl, add the butter and sugar and cream together using a hand mixer. Once light and fluffy, add the eggs and vanilla. Mix well. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the batter in three parts, alternating with the milk in two parts.

Gently pour batter over the mangoes in the prepared pan. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Let cake cool in pan on wire rack for 30 minutes. Invert cake onto a cake plate and pour remaining brown sugar syrup over the top. If the brown sugar syrup is too thick to pour, reheat it for a minute or two on the stove top.