We hope you enjoy these recipes!
Sugar Cookie Recipe
This recipe is perfect for making delicious sugar cookies! The dough rolls out easily every time and the cookies turn out nice and sturdy.
1. In a large bowl, use an electric mixer to cream the butter and sugar until fluffy. Add the eggs and vanilla extract. Mix well. In a separate bowl, whisk the flour and baking powder together. Add dry ingredients, a little at a time, to the butter mixture. Mix well, at a low speed, until fully blended.
2. Cover and chill for 1 - 2 hours.
3. Roll your dough out to desired thickness. (1/4" thick is recommended)
4. Bake at 350 degrees for 8 - 10 minutes, or until just beginning to brown around the edges.
Let your cookies cool completely on wire racks before decorating!
This sugar cookie recipe yields 5 dozen (3 inch round) cookies.
Pumpkin Bread Recipe
Nothing tastes more like Fall than a delicious loaf of Pumpkin Bread!
Mix all ingredients together thoroughly and pour into greased loaf pans. Bake at 350 degrees for 45 minutes or until center is done. Also trying adding in raisins and/or nuts!
This Pumpkin Bread recipe makes two large loaves or four small loaves.
Tip: Keep your bread extra moist by cooling the loaves (out of the pans) for just a few minutes on a wire rack. Then wrap them tightly in aluminum foil and let them finish cooling that way.
Healthy Substitutions: (for these changes, we recommend reducing baking temperature to 325 degrees; baking time may increase a little)
Mom's Banana Blueberry Bread
My kids absolute favorite banana bread! They love my special ingredient and it's healthy, too!
Preheat over to 325 degrees. Grease the loaf pan. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of this dry mixture and set aside. In another bowl combine the egg, bananas, agave nectar and apple sauce. Add egg mixture all at once to dry mixture. Still until just moistened. Carefully fold in blueberries. Spoon batter into the loaf pan. Bake for 45-50 minutes or until center is fully cooked.
Cool on a wire rack for 10 minutes. Then firmly wrap loaf up in aluminum foil, and if possible, store overnight before slicing off a piece.
My kids have never been able to wait until the next day, but it does make a difference on the moistness of the banana bread.