Recipes from Aprons by Amy!
Cup Cake Wars Ginger Nutmeg Spice Cupcakes
Here is the recipe that I promised we took these to the bake sale and they fetched top dollar baby!
These are Vegan Goodness with all credit going to Vegan Chef Chloe Coscarelli.
2 C. Flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1. tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1 C. pumpkin puree, ( Canned or fresh)
1 C. canned coconut milk, mixed well before measuring
1/2 C. oil. can use canola, or light olive oil
2 tsp white vinegar
1 TBS. vanilla extract
pre-heat oven to 350 degrees. line 2-12 cup cupcake pans with 18 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking
soda, salt, ginger, nutmeg, cloves, and cinnamon. In a separate bowl,
whisk together pumpkin, coconut milk, oil, and vinegar. Add vanilla.
Pour the wet mixture into the dry mixture and whisk until just
combined. Do not overmix.
Fill the cupcake liners about two-thirds full with batter. Bake for
18-20 minutes or until a toothpick inserted in the center of the
cupcake comes out clean with a few crumbs clinging to it. Cool the
cupcakes completely before frosting.
Vanilla Butter Cream Frosting
1 C. nonhydrogenated vegetable shortening
3 C. powdered sugar
1 tsp. pure vanilla extract
2-5 tbs . non-dairy milk..example.. rice or almond
mix at high speed in mixer and add milk 1 TBS. at a time until you reach desired consistency.
Apple Butter.. Easy Peasy!
1 Gallon of Peeled and chopped apples.
2 cups brown sugar
1 cup apple cider
1/2 cup pure maple syrup
2 tsp. cinnamon
throw all this goodness into a crockpot set on med. and cook for 8 -10 hours.. use an immersion blender to puree and then do the simple water bath method for canning. Makes about 8 1/2 pints. Great on buscuits.. and makes the house smell "Fall"perfect!
I Love Mama's Brownies!
2 cups sweetner (Sucanat, Brown,Organic..yourchoice)
2 Cups Flour (I use Spelt)
2/3 Cup Cocoa Powder
1 1/2 TBL.Tapioca Starch (Healthfood store)
1/2 tsp. baking soda
1/4 tsp. Sea Salt
Wet: Add this in blender: 3/4 cup Water
3 TBS. Apple Sauce (Sugar Free)
3 TBS. Raisins (Organic Pref.)
2 Tsp. Flax seeds
2 Tsp. Pure Maple Syrup
(once batter is in pan... spinkle top with a quality chocolate.. either chunk or chip.. I prefer Scharfenburger chocolate.. or Guitard, semi sweet..) OOH LALA!!
-Wiz all of this in the Blender... on high.... add that to the dry ingredients...mix gently..put into a 9X13 pan.. spray lightly with oil... bake at 350 degrees for 25-30 mins... depending on your oven... see if it's looking and smelling good around 20 mins.. and gage from there.. you don't want to over bake..
Black Berry Pie... My oh My!!!
Start with a good crust..
4 cups all purpose flour.( Organic)
1 tsp. Finely Ground sea salt
1 3/4 cup Coconut Oil... Yes it's good!
1/2 cup ice water.. more if needed to make dough come together...
Now I suggest you keep your flour in the feezer.. it makes the crust so much easier to work with.. really it's amazing!
I just put everything in the food processor and whiz.... it's too easy when you use the S blade... but do it in a mixer as well.. just mix on low... if needed.. use a pastry blender and make it in a bowl the old fashioned way... all the dry ingredients first.. then cut in the coconut oil... then add your water and gently mix.. roll this baby out. and put it into a pie tin... I even like to use a stone pie plate I recieved from the Pampered Chef...
roll out 2 crust... top and bottom.. you can even use some cute little cookie cutters to make shapes in the top crust... like stars...
then the Filling:
mix in a bowl... 1 TBS flour
4 cups blackberries.. fresh/frozen
1 cup organic sugar
and a smidge to sprinkle on the top crust when you are done with the top crust... add all ingredients in a bowl and toss... I also like to add a little tapioca granules.. to the filling... maybe 1 1/2 TBS... because.. I don't like my fillling running everywhere.. but you just see for yourself.. Once you top it... brush a little milk ( i use rice milk) on the top and sprinkle with your sugar... it just makes it look and taste even better.. bake at 350 degrees for about 1 hour or until the filling is bubbling and has thickened and the top crust is golden brown.. then let it cool for another hour. slice and serve! Oh and if you have extra dough... roll it out.. sprinkle with olive oil and sprinkle the top with a cinnamon sugar mixtue... just eyeball it.. Roll that up cinnamon roll style... cut and put in a little pie tin.. this is called Cinnamon Crust.. and my Kidlets.. LOVE it!
Shrek Juice... aka Green Smoothie
1-2 frozen Banana's
Big Heaping TBS. Frozen Orange Juice Concentrate
3/4 Cup Frozen Pineapple
3/4 Cup frozen Mango
Agave... Sweeten to taste
Big Handfull of Spinach
Fill blender to cover 3/4 full of filtered water. Blend on High.. until smooth.. we have a Vita-Mix so use reg. blender carefully.... Enjoy!
Dutch Pannekoeken ( Our Sunday Tradition)
3 Eggs ( or Energy Egg Replacer)
1-1/4 Cup Flour ( or Spelt flour)
2-1/4 Cup Milk ( or Rice milk, Almond milk)
2 TBS> Melted butter plus more to cook Pannekoeken( I use Organic Coconut Oil)
1 Tsp. Salt
1/2 tsp. Vanilla
Preheat a pan ( 8 inch Pan) Over low/medium heat. Mix eggs and milk... then add to dry ingredients. Mix quikckly but not for long. Add in the remaining milk and melted butter. Mix well. This will be a very thin batter... a lot like crepes.
Put a generous amount of butter or coconut oil into the hot pan. Once it is melted pour 1/4 cup batter into the pan. Let it cook for about one minute. then flip and cook on the other side about one minute. Be sure to put butter into the pan each time you cook another pannekoeken.
We like these with fruit as pictured or with Nutella... ( not for kids with alergies) Or with Stroop... ( dutch Syrup.. available at a Dutch store or Online)... Super good, super easy.. you will have to make 2 batches.... we always do!
Game Day Bread- As per my Blog Entry!
Machine Oat Meal Bread
1 1/8 cups water
1 1/2 TBS. Mild Molasses
5 TBS. Butter ( I use Coconut Oil)
1 1/3 Cups Rolled Oats
3 TBS. Brown Sugar
2 1/4 tsp. Bread machine yeast
1 1/4 tsp. Salt
Place all ingredients in the bread machine in the order given. Follow manufacturers instructioins. Makes one large loaf.
( I only use the "Dough" setting on my machine. Then I let the bread rise on a cookie sheet in a large length. Like a french bread loaf. Then I let raise until double baking in a 385 degree oven for 30 mins. Longer if needed depending on your oven. ( This is my go to bread recipe no matter what...you can shape dough into rolls, it's simply the best recipe ever and amazing results to boot!!!!)
Okay it's "Punkin" season as my Mamaw say's and my little "Muffin Man" can't get enough of these babies.. we have to watch him carefully as they cool... my youngest just snatches these right up and leaves the rest of us wondering where they went. So bake these up today and fall in love!
Pumpkin Chocolate Chip Muffins
1 3/4 cup all-purpose flour
1 1/4 cups sugar (i use brown)
1 TBS baking powder
1 Tsp Ground Cinnamon
1/2 tsp. Ground nutmeg
1/4 tsp. all spice
1/8 tsp. ground cloves
1 cup pureed pumpkin (canned works great)
1/2 cup almond milk (or reg. milk)
1/2 cup oil
2 TBS. Molasses
3/4 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt and spices. In a seperate bowl whisk together pumkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups tow-thirds full. bake for 18-20 minutes, until a toothpick inserted or a knife inserted in the center comes out clean.
Grandma "Dots" West Virginia Style Biscuits
400 Degree Oven/ Bake for 12-15 mins
3 Cups Flour
1/3 Cup Crisco ( I substitute Coconut Oil)
1/2 tsp Salt
4 TBS. Baking Powder
Cut Flour, Salt, Baking Powder, & Crisco up really fine. Then add enough Milk to be able to roll the biscuit out I don't know the exact amount... just eye ball it until it "feels" right. Roll out onto floured surface and cut out with a biscuit cutter or cut into small rectangles... like Grandma Dot. These are Delectable! Perfect with some apple butter- Will have another recipe for you next week!
Georgia Peach Cobbler
375 Degree Oven/ 55 Minutes
3/4 cup ( 1 1/2 sticks) Butter
1 1/2 Cups Flour
1 1/2 Sugar
1 TBS Baking Powder
1/4 tsp. Salt
1 1/4 Cups Milk
3 Cups Fresh Peaches
Preheat oven to 375 degree's. Melt Butter in a 13x9 baking pan in a warm oven. In bowl, blend together flour, sugar, baking powder and salt. Stir in milk and blend until smooth. Pour mixture into pan of melted butter. Sprinkle fruit on top of the mixture and bake about 55 minutes or until top is browned and crisp. Yields 10-12 servings.
** Side note... due to allergies in my family, I always make dairy free versions of my recipes. The above pictured recipe was made substituting coconut oil for the butter.. and almond milk for the milk... it makes a very tasty substitute and no one would ever be the wiser for the taste!
