Jack’s Spooky Snickerdoodle Cookies

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Ingredients:

1 cup melted butter ( I use no salt butter)

1 ½ cups sugar

2 eggs

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

2 teaspoons vanilla extract

4 additional tablespoons sugar

4 teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees F

Wash and spray 2 or 3 cookie sheets with non-stick spray.

In a large mixing bowl, combine melted butter, sugar, vanilla and eggs. Mix well with whip. In the same bowl, add flour, cream of tartar, and baking soda. Mix well with big spoon. Put in fridge.

In a small bowl, combine the 4 additional tablespoons of sugar and cinnamon.  Mix well.

Remove cookie dough from the fridge. Begin making 1 inch dough balls, rolling each in the sugar/cinnamon mixture until fully coated. Placing each on a cookie sheet 2 inches apart.

Continue until cookie sheet is full. Bake for 10 minutes.

Allow cookies to cool before removing from cooking sheet.

My recipe makes about 20 cookies. They freeze very well.

Hope you like them. Jack.

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Jack’s Spooky Snickerdoodle Cookies

Scary they’re so simple, peanut butter cookies

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Ingredients:

1 cup creamy or crunchy(your choice) peanut butter

¾ cup packed brown sugar

1 teaspoon baking soda

1 teaspoon vanilla

1 egg

My procedure: Heat oven to 350 degrees.

In med to large mixing bowl, combine peanut butter, brown sugar, baking soda, vanilla and egg. Mix well with probably spoon or fork. Next, spoon into 1 to 1 and ½ inch balls while placing them two inches apart on a prepared (non-stick) baking sheet. Use a fork to flatten slightly and apply desired pattern.

Bake ten to twelve minutes. Let cool before eating.

This makes about 12 de…licious peanut butter cookies.

Jack Nightmare

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Scary de…licious peanut butter cookies baked from scratch by Jack Nightmare

Summer Delights; Country Strawberry Shortcake

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This is my recipe for strawberry shortcake. It’s easy to make.

Ingredients:

¼ cup canola light butter melted, a bit more, un-melted, to grease the baking pan

1 and ¼ cups sugar

1 cup self-rising flour

1 cup low-fat buttermilk

1/2 teaspoon vanilla flavoring

Procedure:

Pre-heat oven to 350 degrees.

Mix together in a medium bowl; melted butter, sugar, flour, buttermilk, and vanilla. Whisk well and let sit briefly.

Thoroughly grease with canola light butter, then flour an 8×11 baking dish. Pour the batter into your prepared baking dish.

Bake on a higher oven rack for 40 to 45 minutes until golden brown on top.

 

Strawberry’s

Ingredients:

1 pound fresh strawberries

1/4 cup sugar

2 tablespoons orange juice w/pulp

low-fat frozen Yogurt, strawberry

Preparation:

Clean and slice the strawberries. Put in a medium mixing bowl. Add sugar and orange juice. Toss gently until the sugar turns to liquid. Place in fridge until ready to serve.

Serving; Place a slice of the shortbread on the plate. Followed by a generous portion of strawberry topping. Then top with three small scoops of yogurt. This is a delicious summer desert; Yummy!

I hope you try it. I know you’ll enjoy it.

Thanks for stopping by.

I’m J.A. Ireland.

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The Shortcake Is Golden Brown And  Ready To Cut Into Pieces

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Summer Delight’s; Country Strawberry Shortcake, Single Serving. Yummy!

Healthy Country Blueberry Cobbler

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This is a healthy blueberry cobbler that’s easy to make and delicious. Everyone loves it when I make it.

Ingredients:

¼ cup canola light butter, melted; a bit more will be needed to grease the baking pan.

One and ½ cups plus 3 tablespoons sugar

1 cup self-rising flour

1 cup low fat butter milk

2 pints fresh blueberries

Healthy Country Blueberry Cobbler

Healthy Country Blueberry Cobbler

One 6.5 oz can fat free Reddi wip Dairy Whipped Topping for serving on top

Pre-heat oven to 350 degrees.

Generously grease an 8×11 deep, baking pan with canola light butter; then generously flour, covering the entire pan.

In a large mixing bowl combine 1 and ¼ cups sugar, the self-rising flour, low fat buttermilk, melted canola light butter. Whisk well and allow the batter to set briefly.

Rinse the blueberries using a collider and pour on paper towels to absorb excess water.

Pour the batter into the prepared baking pan. Sprinkle the blueberries evenly over the batter. They will sink into the batter; that’s ok. Sprinkle ¼ cup of sugar evenly over the blueberries.

Single Serving Of  My Healthy Country Blueberry Cobbler

Single Serving Of My Healthy Country Blueberry Cobbler

Bake for 35 minutes on a higher rack; then remove from oven. Spread 3 tablespoons of sugar evenly over the cobbler and bake for 10 more minutes.

The edges should be golden brown; if not bake a few more minutes until done. Cobblers are best if allowed to set and cool for 20 minutes.

When serving, top with fat free Reddi wip Dairy Whipped Topping; then top with more blueberries. Here’s a picture of what my Healthy Country Blueberry Cobbler looks like when the pan came out of the oven and what a serving size looks like.

A simple frosting recipe for the cobbler:

3 cups powered sugar

2 tablespoons vanilla

1/4 cup chopped fruit (your choice)

Mix well with spoon(If thin, add a little more powered sugar to thicken) then refrigerate. Apply to top of cobbler when cobbler is cool.

Jack Ireland

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Blueberry Cobbler with Strawberry Icing