he topping: Mix the sugar, flour, cinnamon, and salt in a
stir together the almond flour, all-purpose flour, sugar, and salt.
olume.
Sprinkle in the flour gradually, with the mixer going
br>Sift together the coconut flour and baking powder, mixing to
side.
Whisk together the flour, baking powder, soda, salt and
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
t. Sprinkle a bit of flour atop the parchment or pan
gg, then the baking soda, flour and oats. Stir in the
he molasses.
Add the flour and spices, beating to make
ombined.
Mix in the flour, then the chips.
Use
Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.
Preheat oven to 350 degrees.
To make the crust: stir together the cracker crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie pan that's at least 1 1/2 inches deep. Bake the crust for 7 to 9 minutes, until it's barely beginning to color.
To make the filling: mix the sugar and clear jel, then blend into the softened cream cheese until smooth. Add the vanilla, then the eggs, stirring until blended.
Pour the batter into the crust. Dollop the jam over the batter. Use a small spoon to turn and swirl the jam into the batter ...
and nutmeg.
Add the flour in three additions, stirring it
In a large bowl, combine the flours, wheat germ or bran, dry milk, salt, sugar and baking powder and mix well.
Cut in the shortening until it is evenly distributed.
(It is important to use shortening rather than butter, because it remains stable at room temperature.)
ntil smooth.
Add the flour, chips, and optional nuts, again
eparate bowl, whisk together the flour, salt, spices, baking soda and
Sift together the flour and salt in a large
mooth.
Mix in the flour, baking powder, and salt, then
ill smooth; then add teh flour and chips and nuts if
o 375\u00b0F Grease and flour a 12-cup muffin tin