321 Baking

Oat and Pecan Crackers

Filed under: Crackers — Joy March 15, 2008 @ 8:16 pm

Ingredients:

  • 1/4 cup chopped pecans
  • 3/4 cup rolled oats
  • 1 teaspoon salt
  • 1 teaspoon sucanat w/honey
  • 1/2 stick butter, cut into tablespoons.
  • 1 cup flour
  • 1/4 cup buttermilk (milk can be used)
  1. In a food processor chop pecans, oats, salt and sucanat.
  2. Pulse in butter. (about 10 pulses)
  3. Add flour.
  4. With motor running pour in buttermilk.
  5. Shape into a 1″ tall by 2″ wide log and wrap in plastic wrap.
  6. Place in refrigerate for at least 3 hours or up to 2 days.
  7. Cut into 1/4 inch slices. Bake at 325 degrees for 25 minutes or until crispy.

Makes about 5 dozen

Pumpkin Cake

Filed under: Desserts — Joy March 9, 2008 @ 10:07 pm
  • 1 cup milk (Buttermilk can be used)
  • 3/4 cup sucanat w/molasses
  • 1/2 cup molasses
  • 3 eggs
  • 15 ounce can pumpkin
  • 2 cups flour
  • 1 Tablespoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  1. Mix together milk, sucanat, molasses and eggs.
  2. Add pumpkin.
  3. In a separate bowl stir together flour, baking soda, salt, ginger, nutmeg and cinnamon.
  4. Add flour mixture to wet mixture and mix until blended.
  5. Spread into a greased 9×13 inch pan and bake at 350 degrees for 35-40 minutes.
  6. Cool, then frost with the following recipe or frosting of your choice.Garnish with pecans or walnuts.

Cream Cheese Icing: (not one of my original recipes)

  • 12 ounces cream cheese, brought to room temperature
  • 2 Tablespoons honey
  • 1 1/2 teaspoon vanilla
  1. Mix together all ingredients.