My Mantra: "If you can't Run, Walk. If you can't Walk, BAKE!"

These Recipes have been modified. They are (almost) non-dairy, And both the sugar and fat content have been somewhat reduced.  
​You may, of course, choose to adjust the ingredients to suit your taste and dietary requirements.

Lynn's Amaretto Apple Bread 
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​Apple Bread:
Non-Dairy
Ingredients:
  • 1  1/2  Cups Tart Apples, Peeled and Diced- I used Granny Smith Apples
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Cup Unsweetened Organic Applesauce
  • 2 Cups All Purpose Flour - I used King Arthur Brand
  • 2 tsp  Amaretto 
  • 1/4 tsp Salt
  • 1 tbsp. Organic Cinnamon
  • 2 Eggs
  • 1/4 tsp Baking Powder
Instructions: 
  • Preheat Oven to 375 degrees
  • Place the applesauce, eggs, amaretto, and sugars in a small bowl and blend together well.
  • Place remaining dry ingredients in a large bowl and use a whisk to thoroughly mix together
  • Add the contents of the small bowl into the large bowl , add diced apples and stir until all is mixed well.
  • Pour dough mixture in to a lightly greased and floured bread pan. 
  • Bake  for 50 -55 minutes until toothpick comes out clean.
  • Allow bread to cool for 15 minutes before removing from pan.
  • Serve warm. 
  • Wrap in foil and store at room temperature for up to 3 days
Grandma Dwyer's Banana Bread
Banana Bread:
Non-Dairy
Ingredients:
  • 1 Cup Banana Pulp (2 or 3 fully ripe bananas)
  • 1/3 Cup Oil- I use Avocado Oil
  • 1 3/4 Cups All Purpose Flour - I used King Arthur Brand
  • 2/3 Cups Sugar
  • 2 tsp  Vanilla
  • 1 tsp Grated Lemon Rind
  • 1/4 tsp Salt
  • 1 Beaten Egg
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
Instructions: 
  • Preheat Oven to 350 degrees
  • Place the Oil, egg, vanilla, and sugar in a small bowl and blend together well.
  • Place remaining dry ingredients in a large bowl and use a whisk to thoroughly mix together
  • Add the contents of the small bowl into the large bowl , add banana pulp and stir until all is mixed well.
  • Pour dough mixture in to a lightly greased and floured bread pan. 
  • Bake  for 45 -55 minutes until toothpick comes out clean.
  • Allow bread to cool for 15 minutes before removing from pan.
  • Serve warm. 
  • Wrap in foil and store at room temperature for up to 3 days.
Amish Apple Fritter Bread
Ingredients:
  • 2  tbsp. brown sugar
  • 1/2 tsp. Cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp. Vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened almond milk
  • 2  cups diced apples (about 4 med apples) mixed with a little cinnamon and sugar to coat.
Powdered Sugar Glaze:
  • 1/2 cup powdered sugar
  • 1/2 Tablespoon butter, softened
  • 2 tablespoons unsweetened almond milk
  • 1/4 teaspoon vanilla extract
Instructions: 
  • Preheat the oven to 350°.
  • Spray loaf pan with nonstick cooking spray so it slides out easily.
  • Mix the first two ingredients, the brown sugar and cinnamon together in a bowl and set aside.
  • ​In a large mixing bowl, beat together the sugar and butter until smooth. 
  • Beat in the eggs and vanilla until blended.
  • In a medium bowl. stir together the flour, baking powder and salt.
  • While stirring add this dry mixture to the  wet mixture and continue stirring until well blended.
  • Pour the milk into the batter and blend until smooth.
  • Pour half the batter into the prepared loaf pan.
  • Then add half of your chopped apple mixture.
  • Pour the rest of the batter on top of the apples.
  • Top with remaining apples and pat them slightly into the batter.
  • Sprinkle with the brown sugar and cinnamon mixture you had set aside.
  • Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes.​
To make the powdered sugar glaze:
  • Blend the powdered sugar and butter together until smooth,
  • Mix in the milk and vanilla until a nice, smooth glaze consistency.
  • Let the Apple fritter love cool about 30 minutes before pouring the glaze on top.
  • Wrap up to give as gifts or slice into desired slices.
Easy Peach Cobbler
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Ingredients:
  • 1 (29 ounce) can sliced peaches in juice, drained, reserving juice
  • 1 cup self-rising flour
  • 1 cup white sugar 
  • 1 egg
  • ½ cup butter, melted 
Instructions: 
  • Preheat the oven to 350°
  • Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice.
  • ​Beat egg,
  • Mix egg, flour, and sugar in a bowl until combined
  • Add melted butter, and mix well
  • Spread mixture over peaches
  • Bake in preheated oven until golden brown - about 45 minutes
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Tates Chocolate Chip Cookies -- (Copycat) 
Ingredients:
  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 stick butter 
  • 1/3 cup sugar 
  • 1/3 cup firmly packed dark brown sugar 
  • 1 teaspoon vanilla 
  • 1 large egg
  • 1 cup semi-sweet chocolate chips 
Instructions:
  • Preheat oven to 350 degrees
  • Line some cookie sheets with parchment paper or non-stick Foil
  • Mix together the flour, soda and salt; set aside.
  • Cream the butter and both sugars with an electric mixer. When creamy, beat in the water, vanilla and eggs. Beat eggs just until mixed
  • Add the flour mixture gradually and stir until almost combined, then add the chocolate chips and stir until all flour is incorporated.
  • Scoop up tablespoons of dough (only slightly rounded rather than heaped) and arrange 2 inches apart on cookie sheets. Bake or 12-14 minutes or until cookies have brown edges and look done.
  • Let rest on cookie sheets for about 2 minutes, then transfer to a wire rack to cool.
Coconut Cupcakes
Ingredients:​
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • 2 cups cane sugar
  • 5 beaten eggs at room temperature.
  • 1 teaspoon vanilla extract.
  • 1 teaspoon apple cider vinegar at room temperature.
  • 1 cup unsweetened almond milk at room temperature​
  • 1 cup flaked coconut
Instructions:
  • Preheat oven to 350 degrees, Fahrenheit.
  • Mix almond  milk and apple cider vinegar together.
  • Mix flour, baking powder, and salt together.
  • Blend butter and sugar in a large bowl, then whisk until creamy..
  • Add the eggs.
  • ​Mix in vanilla extract.
  • Pour in the flour mixture alternately with the almond milk/vinegar, mix just until incorporated.
  • Fold in coconut, mixing just enough to evenly combine.
  • Spoon batter into lined cupcake pan.
  • Bake at 350 degrees for 1 hour, or until a toothpick inserted into the cupcakes comes out clean.
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