Cinnamon Raisin Bread

Ingredients
Makes 2 loaves
1/2 cup warm milk
1/3 cup warm water
1 tsp (~.175 oz) active dry yeast
1 egg
2 Tbs and 2 tsp sugar
1/4 tsp salt
2 Tbs and 2 tsp butter or margarine, softened
1/3 cup raisins
2 2/3 cup flour
2 Tbs milk
2 Tbs sugar
2 tsp cinnamon


Procedure
In a large mixing bowl combine warm water and yeast and let sit until yeast begins to froth. Add eggs, sugar, butter or margarine, salt, raisins, and milk. Add flour gradually until you have firm dough. Knead for 10ish min. Let rise in an oiled bowl until doubled in size (~60-90 mins). Divide dough in two Roll out dough into two large rectangle 9 inches wide. Combine sugar and cinnamon. Moisten dough with milk and sprinkle sugar cinnamon mixture. Roll the dough tightly and place in greased 9x5 baking pans. Cover and let rise until doubled (~45mins). Preheat oven to 375 degrees. Bake for 45 minutes, until lightly browned and sound hollow when knocked. Let cool before slicing.

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Chewy Ginger Oatmeal Raisin Cookies

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup butter
1/3 plus 2 tbs brown sugar
1/4 cup sugar
3 Tbs finely chopped candied ginger
1 tsp cinnamon
1/4 tsp salt
1 tsp chili pepper
1 egg
2 tsp milk
1 tsp vanilla
1 cup old fashion rolled oats
3/4 cup golden raisins

Procedure
Preheat oven to 350 degrees. In a small bowl combine flour, baking power, baking soda, cinnamon, salt, and chili powder. In a separate bowl combine butter, sugars, and ginger and cream together until light and fluffy. Add egg, milk and vanilla. Mix well. Add the dry ingredients in two batches mixing in between. Fold in oatmeal and raisins. Spoon onto greased or lined baking sheet and top with more candied ginger if desired. Bake for 13ish minutes.

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Recipe from here.

Greek Honey Pie

Ingredients
an uncooked pie crust
4 eggs
1/4 cup sugar
1 Tbs flour
1/4 cup honey
1 15 oz. container ricotta cheese
1/2 tsp cinnamon

Procedure
Pre-heat oven to 350 degrees. In an electric mixer mix eggs on high for ~2 minutes. Continue mixing while adding the sugar, flour, honey, cheese and cinnamon, in turn. Put pie crust into a greased 9 inch pie pan. Pour batter into pie crust. Bake for 50-55 minutes, until center is set and edges are a golden brown. Let cool before eating.

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Recipe adapted from allrecipes

Simple Oil Pie Crust

Ingredients (makes 2)
2 3/4 cups flour
1 tsp salt
1/2 cup oil (vegetable, olive, soy, anything really)
1/2 cup cold milk (use cold water in a bind)

Procedure
Mix it all together. Divide in half. Form each half into a ball. Roll it out between two sheet wax paper. Store in freezer in plastic bag or use immediately.

Delicious Orange Currant Oat Scones

Ingredients
3 cups whole wheat pastry flour
1/2 cup turbinado (raw) sugar, plus 1/4 cup for sprinkling
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk (substitute: 1 Tbs lemon juice and enough milk to make 1 cup)
2/3 cup dried currants

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, 1/2 cup turbinado sugar, baking powder, and baking soda. Add the butter, and cut in with a pastry cutter until mixture resembles coarse crumbs. Stir in oats and orange zest. Add buttermilk and currants, stirring until just combined (do not over-mix!) Dump dough onto parchment lined baking sheet, and gently press dough together. Pat into an 8 inch disk, and cut into 8 slices. Spread the slices out slightly, so there is some room between each scone. Sprinkle the tops with 1/4 cup turbinado sugar and bake until slightly golden and firm to the touch, anywhere from 15 to 25 minutes.

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this 101 Cookbooks recipe can be found here.

Vegan Cornbread

Ingredients
1 cup soymilk
1/4 cup (4 Tbs) margarine, melted
2 Tbs honey
2 tsp apple cider vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1 cup frozen corn kernels, thawed

Procedure
Preheat oven to 375 degrees. Whisk together soymilk, margarine, honey and vinegar in large mixing bowl. In a separate bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well. Slowly add dry ingredients to the wet ingredients, stirring well to avoid lumps.
Pour batter into a well-greased muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Cool for about 10 minutes in pan before removing. Serve warm. Makes 12 muffins.

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Slightly adapted from a Vegetariantimes recipe.

Basic Meringue Cookies

Ingredients

2 egg whites

1/2 cup (8 Tbs) powdered sugar

flavors, optional (we used 2 tsp coffee crystals for half of the batch, and 1 Tbs cocoa powder with a dash of cinnamon for the other half)

Procedure

Preheat oven to 375 degrees. In a clean, dry mixing bowl, beat egg whites until stiff peaks form. Add powdered sugar one tablespoon at time, whipping between each addition until well combined. Mixture should be thick and shiny. Add any desired flavors, and whip to combine. Spoon mixture into a piping bag or ziplock with a small corner snipped off. Squeeze meringue into bite-size dollops onto a parchment covered baking sheet. Bake for 20-25 minutes, then crack open the oven door, and let meringue cool in the oven.

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a Baking: A Commonsense Guide recipe.

Better the Next Day Vegan Brownies

Ingredients
1 1/2 whole wheat flour
1 tsp salt
1 tsp baking powder
2 cups brown sugar
1 1/4 cups cocoa
2 Tbs instant coffee powder
1 cup walnuts
1 15 oz can black beans
1 cup water
1 tsp vanilla

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients. Drain the can of bean juice, and replace with clean water. Puree the beans and water. Combine the pureed beans with the dry ingredients and the extra cup water and vanilla.

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Recipe care of here.

Basic Pretzels

Ingredients
1 Tbs sugar
1 tsp salt
1 package, 2 1/4 tsp instant yeast
22 oz flour, ~4 1/2 cups
1 3/4 cups warm water
1 egg plus 1 Tbs water, whisked
sea salt or pretzel salt for dusting

Procedure
Combine dry ingredients in a medium mixing bowl. Add water and knead for approximately 10 minutes. Place dough in a lightly oiled bowl to rise for 45-75 minutes.

Bring a large bowl half filled with water to boil. Preheat oven to 350 degrees. Turn out dough onto a lightly floured surface. Keep dough moist with a damp towel when its not being handled. Divide the dough into approximately 32 1 oz pieces. Shape into desired forms. Line two baking sheets with parchment paper. Carefully drop 4-5 pretzels at a time into the boiling water for 30ish seconds. Carefully remove and place on lined sheets. A spatula works well for removing the slippery dough from the boiling water. Brush the egg water wash on the pretzels and sprinkle with salt. Bake for 45-90 minutes or until pretzels have reached desired hardness. Feel free to eat them right out of the oven...delicious.

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Adapted from Alton Brown

Chloe's Chocolate Pecan Pie

Ingredients

For Crust
1 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled butter, sliced

For Filling

3/4 cup white sugar

1/4 cup brown sugar (unpacked)

3 large eggs

1/2 cup dark corn syrup

3 Tbs butter, melted

2 tsp vanilla

1 1/4 cups pecans, chopped

1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. Combine sugar, flour, salt, and cinnamon in a food processor and pulse until combined. Add butter and pulse until dough resembles coarse sand. Press into a greased 9 inch pie pan. Bake for 10 minutes. In a large mixing bowl combine sugars, eggs, corn syrup, butter and vanilla. Mix well. Add pecans and chocolate chips. Pour filling into crust. Bake for 65-75 minutes.

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A Hamann/Verdick Family recipe

Hamann Manicotti

Ingredients

1 egg, beaten

15 oz Ricotta cheese

1/4 lb. mozzarella cheese grated

3 Tbs of Parmesan Cheese

1 Tbs of sugar

1 Tbs of parsley, dried or fresh

1 8 oz box of manicotti shells
26-36 oz pasta sauce

Procedure
Pre-heat oven to 350 degrees. In a large mixing bowl combine egg, cheeses, sugar and parsley. Fill the uncooked manicotti shells with filling. Pour enough pasta sauce to cover the bottom of a 9 x 13 baking pan. Lay the filled manicotti shells on top of the pasta sauce. Pour enough pasta sauce to cover the shells. Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake for an additional 10 minutes. If desired, sprinkle some grated mozzarella over the pan before returning it to the oven for the last 10 minutes.

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A Hamann Family Recipe

Sattler Dresdner Christstollen

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar



Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

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A Sattler Family Recipe

Healthful Cookie Drops

Ingredients
2 large bananas, mashed
1 Tbs honey
1/4 cup olive oil
2 cups oats
2/3 cup almond meal
1/3 cup shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a large mixing bowl combine bananas, honey, and oil. Mix well. Add dry ingredients. Mix. Fold in chocolate chips. Spoon out onto lined cookie sheet. Bake for 14-17 minutes.

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Adapted from here.