Sour Milk

           

I got this recipe and the Chocolate-Buttermilk Sheet Cake recipe from the 

Better Homes and Gardens Cookbook

If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup

of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Apple Goodie

INGREDIENTS

3-4 T. THM Gentle sweet (or more, for taste)

2 tsp. cinnamon

1/2 tsp. xanthan gum

1/4 tsp. salt 1 1/2 c. water

1/2 tsp. maple extract

8 cups peeled and chopped apples

TOPPING

1 1/2  cup old fashioned oats

3/4 cup oat flour

5 tsp. THM Super Sweet Blend

1/2 tsp. baking powder 

1/2 cup. salted butter, softened

1/2 cup. water

Whisk the first four ingredients together. Add the water and maple extract together and whisk again. Fold in the apples and stir to coat. Pour the apple mixture into a greased 9x13 pan. For the topping, whisk the dry ingredients. Add the butter and mix with a hand mixture  until crumbs form. Add the water and mix again. Use your hand to spread  the crumbs evenly  over the apple filling. Cover the pan with foil  and bake at 350 for 20 minutes. Take the foil off and bake for 10 minutes longer or until  the apples are soft. Add vanilla ice cream if desired.

Chocolate-Buttermilk Sheet Cake

INGREDIENTS 

2 cups all-purpose flour 

 2 cups sugar   

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter 

1/3 cup  unsweetened cocoa powder

2 eggs

1/2 cup buttermilk or sour milk

 1 1/2  teaspoons vanilla

1 recipe chocolate-buttermilk frosting

Grease a 15x10x1-inch or 13x9x2-inch baking pan; set aside. In medium bowl  stir together flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stir constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for one minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350⃝⃝⃝     oven  about 25 minutes for the 15x10-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick comes out clean. Pour warm chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a  cool thoroughly.

CHOCOLATE-BUTTERMILK FROSTING

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling.  Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla . Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.

Rice Krispie Treats

                                 
INGREDIENTS

                     
      3 tablespoons butter or margarine            
4 cups miniature marshmallows or 1 (10-ounce) package regular marshmallows
6 cups rice krispies          

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispie cereal. Using buttered spatula  or wax paper evenly press mixture  into 13 x 9 x 2-inch pan coated with cookie spray. Cool. Cut into 2-inch squares.

Best if served the same day.