ORANGE STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon orange oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 1 orange

2 eggs

2 drops yellow food coloring, optional
1 drop red food coloring, optional

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon orange oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

LEMON STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon lemon oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 2 lemons

2 eggs

1 drop yellow food coloring

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon lemon oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon all purpose flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

WHITE CHOCOLATE BUTTERSCOTCH PUDDING COOKIES

Ingredients:
1 cup butter, room temperature
1 cup sugar
1 (3.4 ounce) package instant Butterscotch Pudding mix
2 cups all purpose flour
¼ cup whole wheat pastry flour
1 teaspoon baking soda
2 eggs
1 teaspoon butterscotch flavoring http://lorannoils.com/
1/4 teaspoon salt
¼ cup butterscotch chips
1 ½ cups white chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended. Add the eggs and mix well. Add the flour mixture and mix to combine. Stir in the chips.

Place golf ball sized dough balls on a cookie sheet .  Bake at 350 degrees for 12 minutes (rotating after 6 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

COOKIE SPREAD & OATMEAL COOKIES

Baking Temperature: 350 degrees

Baking Time: 11-13 minutes

Ingredients:

2/3 cup Smooth Biscoff Cookie Spread

4 tablespoons butter (½ stick), softened

½  cup packed light or dark brown sugar

1 teaspoon vanilla extract, or vanilla paste

Pinch salt

½ teaspoon baking soda

2 large eggs

1 cup whole wheat pastry flour

1 ½  - 2 cups old fashioned rolled oats

¼ cup cinnamon chips or ¼ teaspoon cinnamon, optional

Directions:

Preheat the oven to 350 degrees.  Lightly grease 2 baking sheets , line with parchment paper or cook on a baking stone.

Cream the cookie spread, butter, sugar, vanilla, salt and baking soda in a medium bowl.  Beat in the eggs, scraping the bowl once they’re incorporated, then the whole wheat pastry flour, old fashioned rolled oats and cinnamon chips (optional) .  Drop the dough by tablespoonfuls onto the prepared baking sheets.  

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top) At this point, use a fork to press the cookies down, bake until they’re barely set and just beginning to brown around the edges, 11 to 13 minutes.  Remove the cookies from the oven and let them cool completely on the pans.

Igredients

Creamed butter and sugar

Adding wet Igredients

adding flour

adding oats

dough

ready to bake

Just Out of the Oven

Ready to Serve

YUM!

OATMEAL COOKIES (WITH WHITE CHOCOLATE CARROT CAKE M&Ms)

Baking Temperature: 350 degrees

Baking Time: 11-13 minutes

Ingredients:

½ cup butter (1 stick), softened

¾ cup packed light or dark brown sugar

1 teaspoon vanilla extract, or vanilla paste

Pinch salt

½ teaspoon baking soda

1 large egg

1 cup whole wheat pastry flour

2 cups old fashioned rolled oats

¼ - ½ cup cinnamon chips or ¼ teaspoon cinnamon, optional

1 bag White Chocolate Carrot Cake M&Ms (from Walmart at Easter Time)

Directions:

Preheat the oven to 350 degrees.  Lightly grease 2 baking sheets , line with parchment paper or cook on a baking stone.

Cream the butter, sugar, vanilla, salt and baking soda in a medium bowl.  Beat in the egg, scraping the bowl once it is incorporated, then the whole wheat pastry  flour, old fashioned rolled oats  and cinnamon chips .  Drop the dough by tablespoonfuls onto the prepared baking sheets.  Add 5 Carrot Cake M&Ms to each cookie - One on the top and one on each of the four sides.

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re barely set and just beginning to brown around the edges, 11 to 13 minutes.  Remove the cookies from the oven and let them cool completely on the pans.

Ingredients

adding flour

ready for oats

all mixed up

Carrot Cake M&Ms added

Just Out of the Oven

BLACKBERRY CREAM CHEESE STREUSEL CAKE

CAKE INGREDIENTS:

2 ¼ cups all-purpose flour

¾ cup white sugar

¾ cup butter, cut into 1-inch pieces

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

1 egg

1 tablespoon powdered buttermilk

CHEESE FILLING INGREDIENTS:

8 – 10 oz. cream cheese, softened

½ cup white sugar

1 egg

BLACKBERRY INGREDIENTS:

10 oz. blackberry preserves or 1 (10 oz. container)

½ to 1 cup sliced almonds (for the streusel topping)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour a 9-inch spring-form pan.

Combine flour, ¾ cup sugar, and butter in a food processor, pulse until mixture resembles coarse crumbs.  Remove 1 cup* of mixture from food processor and set aside.  To remaining mixture in processor ADD baking soda, baking powder, salt, sour cream, almond extract, powdered buttermilk and 1 egg; process until batter is just combined and smooth.  Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Beat cream cheese, ½ cup sugar and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly.  Spread blackberry preserves carefully over cheese filling.

Stir reserved crumb mixture and slices almonds together in a small bowl; sprinkle over the layer of blackberry preserves.  Bake in a preheated oven until filling is set and crust is deep golden brown.  45 – 55 minutes.  Cool 15 minutes before removing side of pan.  Chill completely before serving, about 1 hour.

*EXTRA STREUSEL = ½ cup butter cut into cubes, ½ cup sugar, 1 cup flour and ½ teaspoon almond extract.  Mix together in the food processor until it resembles coarse crumbs.  (use up to 1 cup of this and combine with the reserved 1 cup from the recipe – to make 2 cups streusel for the cake)..For the remainder, bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use the extra for muffins, pancakes and other pastries.

FYI - Using a food processor makes a huge difference in the ease of making this cake.

Ingredients

Mixing Cake

Spreading Cake Batter into Sprinform pan

Cake in pan

Cheese Mixture

Just out of the oven

Cooled

Extra Streusel

Extra Struesel Just out of the oven

STREUSEL FOR PASTRIES

Ingredients:

½ cup butter cut into cubes

½ cup sugar

1 cup flour

½ teaspoon almond extract (optional)

Directions:

Preheat oven to 350 degrees F.  Mix all ingredients together in the food processor until it resembles coarse crumbs.  Top any unbaked pastry with the crumbs OR bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use for muffins, pancakes and other pastries.  Can be extra streusel for BLACKBERRY CREAM CHEESE STRUESEL CAKE