NMK                    JOY!

Oat bars cranberry  

 

2 bags frozen cranberries

1/4 water

1 C sugar

Zest of two oranges

Cook and cook

 

1 C oats

1 C flour

1/2 C chopped pecans

3/4 C sugar

1 t baking powder

1/2 t salt

1/2 c butter

 

Mix all

Put 3/4 in 9x9

Add cranberries

Add rest

Perhaps dot with butter

Cook 350 for 1/2 hour or so. Brownish

 

Could use coconut oil, i think

Cinnamon?

Ginger crinkle cookies 

 

Ingredients

 

2/3 cup canola oil

1 1/2 cups turbinado sugar, divided

1 large egg

4 tablespoons molasses

2 cups sifted whole-wheat pastry flour

2 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/4 teaspoon sea salt

Preparation

 

Preheat oven to 350°F.

Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.

Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.

Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.

Dessert!

Chocolate Cake. (Died and went to heaven…) Can double…

 

1  9" round

3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk, (see Tip)

1/2 cup packed light brown sugar

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup hot strong black coffee

Confectioners' sugar, for dusting

 

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.