Strawberry Unicorn Milk

Let's begin with a very simple receipe that requires no cooking at all. 

Fill a glass 2/3 full of white milk. Add about one teaspoon or so of strawberry syrup. Fill the rest of the glass with a generous dollop of whipped cream, add sprinkles, and top it all off with a small strawberry or maraschino cherry. 

You could use chocolate syrup in place of the strawberry syrup if you prefer. Either way, this is a delicious and refreshing drink!

Fruit

Smoothies

Put 3/4 cup of frozen mixed berries (strawberries, blueberries, blackberries, and/or raspberries), 1 ripe banana (cut into 1-inch pieces), 1 cup of yogurt (vanilla, strawberry, or blueberry), and 1 cup of milk in a blender. Put on the lid and blend until smooth and purple. It may take a couple of rounds before all the fruit is ground up. Pour into glasses, put a few berries or a squirt of whipped cream on top, and drink through a straw. 

In the future, you can experiment with different combinations of fruit (soft ones like peaches, pineapple, mangoes, melon, etc.) and with different flavors of yogurt. Let your imagination run wild!

Banana Bread

Begin by mashing 4 overripe bananas in a small bowl with a fork. Pre-heat oven to 350 degrees.

In a larger bowl, blend 1/2 cup of vegetable oil, and 1 1/2 cups of sugar with an electric mixer. Add the mashed bananas and 2 eggs and blend well.

In a separate bowl, stir together 2 cups of flour, 2 teaspoons of baking soda, 1 teaspoon of salt, and 1 tablespoon of wheat germ (optional). Add these dry ingredients to the banana mixture and stir them together.

Grease 2 loaf pans and divide the batter between them. Bake at 350 degrees for 50 to 60 minutes. The bread is done when the top springs back after gently pressing it in the center or if a toothpick pushed into the center of the loaf comes out clean.

Yum!

Zucchini Bread

Pre-heat your oven to 325 degrees. While the oven is heating, beat 3 eggs in a bowl. Then add 1 cup of oil, 2 cups of sugar, 2 cups of  grated or chopped zucchini, and 2 teaspoons of vanilla extract. Mix well.

Sift and measure the following ingredients into another bowl: 3 cups of flour, 1 teaspoon of soda, 1/2 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 cup of chopped walnuts or pecans. Mix well. 

Add the dry ingredients to the zuccchini mixture and mix well. Pour the batter into a large loaf baking pan and bake for 1 hour at 325 degrees. When it is done, let it cool and enjoy!

Pumpkin Muffins

Pre-heat the oven to 375 degrees.

In a medium bowl, stir together 2 cups of flour, 1 tablespoon of cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of allspice, and 1/4 teaspoon of nutmeg.

Whisk 2 eggs into a medium bowl. Add 1 1/4 cups of sugar, 1 cup of pumpkin puree (canned or fresh), 1/2 cup of vegetable oil, and 1/2 cup of milk or water. Mix well.

Combine the pumpkin mixture with the dry ingredients and stir until they are thoroughly mixed.

Line a 12-cup muffin pan with paper liners or grease the cups in the pan. Spoon or scoop the batter into the muffin cups, filling each cup about  2/3 full.

Bake at 375 degrees for 20 minutes or until a toothpick stuck in the center comes out clean. 

French Breakfast Muffins

Pre-heat oven to 350 degrees. While it is heating, stir 2 cups of flour, 3/4 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg in a large bowl. In a separate bowl, whisk one egg, then mix in 1 1/4 cups of milk, 3/4 stick of melted butter, and 1 teaspoon of vanilla extract. Pour the egg mixture over the flour mixture and mix well.   

Line a 12-cup muffin pan with paper liners or grease the cups. Spoon the batter into the cups until each cup is about 2/3 full. Bake at 350 degrees for 20 minutes or until light brown.

While the muffins are cooling a bit, mix 2/3 cup of sugar and 1 teaspoon of cinnamon in a small bowl. Pour 3/8 of a stick of melted butter in another small bowl. 

Roll each of the small muffins first in the melted butter and then in the cinnamon sugar. Enjoy!

Carrot Cupcakes

Pre-heat the oven to 350 degrees. While it is heating, line two 12-cup muffin pans with paper liners. Sift 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt in a large bowl. Set aside.

Blend 1 3/4 cups of sugar, 1 1/2 cups of vegetable oil, and 4 eggs in a bowl with an electric mixer until fluffy. Then, mix in 3 cups of grated carrots (about 9 carrots).

Add the dry ingreedients to the wet ingredients and blend thoroughly with the electric mixer. Use an ice cream scoop to fill each cup in the muffin pans half full.

Bake the muffins at 350 degrees for 25 minutes or until they are light brown on top. Remove from the oven and cool completely on a rack. If you wish, you can add frosting once they are cool.

Donovan's Oreo Brownie Pie

Here's a recipe created by your cousin Donovan. Start by pre-heating your oven to 425 degrees. Place an uncooked pie crust in the oven and heat for ten minutes.

While the pie crusts are in the oven, put 1/2 package of Oreo thins in a plasic bag. Seal the bag and crush the Oreos on a cutting board with a rolling pin or mallet.

Remove the pie crust from the oven and fill with the crushed oreos. Return to the oven for another 20 minutes or until the bread springs back when pressed lightly. Top with powdered sugar and let cool.    

Homemade Applesauce

You will need 12 medium apples, 1 cup of apple cider or water, the juice from 1/2 lemon, 1/2 cup of sugar, and 2 teaspoons of ground cinnamon.

Peel, quarter, and core the apples. Chop the quarters into chunks and place them into a large pot. Add the other ingredients and cook over medium heat for 15 or 20 minutes or until they are soft. Stir well and mash the apples with a large spoon or potato masher.

Allow the applesauce to cool and then spoon it into small jars with lids. It will keep in the refrigerator for about 2 weeks.

Lemon Squares

Crust: Beat 1 1/2 sticks of softened butter in a large mixing bowl with an electric mixer until fluffy. Add 1 1/2 cups of flour and 1/3 cup of confectioners' sugar. Mix until it becomes a soft dough. Transfer the dough to an ungreased 9" by 13" baking pan. Bake at 350 degrees for 20 minutes or until the edges start to brown. Remove from oven to cool, but leave it on.

Filling: Zest 2 or 3 lemons using the smallest holes on a cheese grater. Cut the lemons in half and sqeeze out the juice. Measure 1/3 cup of juice and 1 1/2 tablespoons of zest. Set aside. Beat 4 eggs and 1 1/4 cups of sugar together in a large bowl with an electric mixer. Blend in 1/3 cup of flour, the lemon juice and zest, and 1/2 teaspoon of vanilla extract. Pour the filling over the cooled crust and and tilt the pan to spread it evenly. Bake at 350 degrees for 25 minutes or until the filling is set. Allow it to cool a bit before adding topping. 

Topping: Dust lightly with confectioners' sugar. 

Sugar Cookies

Cream 2 sticks of softened butter and 1/4 cup of sugar in a large mixing bowl with an electric mixer. Beat in 1 egg, then mix in 1 teaspoon of vanilla extract. Slowly mix in 2 1/2 cups of flour and keep mixing until a soft dough forms.  

Form the dough into two balls and flatten each one into a disk. Wrap each one in plastic wrap and chill for at least 1/2 hour or up to 4 days. When ready to continue, pre-heat the oven to 375 degrees.

Spread out the disks with a rolling pin until they are about 1/8 inch thick. Cut out cookies with a cookie cutter and place them onto an ungreased cookie sheet.

Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Let cool for a few minutes and then transfer to a cooling rack.

Snickerdoodles

Pre-heat oven to 375 degrees.

Stir 1 1/3 cups of flour, 3/4 teaspoon of baking powder, and 1/8 teaspoon of salt in a medium bowl.

In a larger bowl, use an electric mixer to blend  1 stick of softened butter, 3/4 cup of sugar, and 1 egg. Gradually add the flour mixture. Mix well.

Roll the dough into balls about 1 1/2 inches wide.

To make the topping, mix 1/4 cup of sugar and two teaspoons of cinnamon in a shallow bowl. 

Roll the balls of dough in this mixture and then place them on an ungreased baking sheet about 2 inches apart. Gently flatten the balls with the bottom of a drinking glass.

Bake at 375 dgrees for 7 to 10 minutes or until brown on the edges. Let them cool in the pan for 5 minutes, then transfer to a rack to cool completely.   

Chocolate 

Chip Cookies

Pre-heat oven to 375 degrees.

In a medium bowl, stir in 2 1/4 cups of flour, 1 teaspoon of baking soda, and 2/3 teaspoons of salt. 

In a separate large mixing bowl, beat 2 sticks of softened butter, 3/4 cup of sugar, and 3/4 cup of brown sugar with an electric mixer.

Beat in 2 eggs, one at a time, and stir in 1 teaspoon of vanilla extract. Gradually beat in the flour mixture and stir in 2 cups (16 ounces) of chocolate chips. 

Using a cookie scoop or spoon, drop the batter by rounded tablespoons onto ungreased baking sheets. To make for an easier clean-up, you could line the baking sheets first with parchment paper.

Bake at 375 degrees for 9 to 11 minutes or when the cookies are just beginning to turn golden brown. Let them cool for 2 minutes and then transfer them to a rack to cool completely.

Oatmeal

Raisin Cookies

Pre-heat the oven to 375 degrees.

In a medium bowl, stir in 1 1/2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.

In a separate large mixing bowl, combine 2 sticks of softened butter, 3/4 cup of sugar, and 3/4 cup of packed brown sugar. Beat in 1 egg and then mix in 1 teaspoon of vanilla extract. Blend in the flour mixture. Then, stir in 3/4 cups of raisins and  1 1/2 cups of old-fashioned rolled oats.

Drop the batter by tablespoons onto an ungreased baking sheet, leaving at least 2 inches between the cookies. Flatten each cookie with a wet drinking glass. 

Bake at 375 degrees for 12 minutes or until golden brown. Let cool for 5 minutes, then transfer to a rack.

Coconut Macaroons

Pre-heat the oven to 325 degrees.

Stir 1/4 cup of flour and 2 cups of shredded coconut in a large mixing bowl. Add 2/3 cup of sweetened condensed milk and 1 teaspoon of vanilla extract. Mix well.

Grease a cookie sheet or line it with parchment paper. Drop the dough by tablespoons onto the cookie sheet, making sure that they are at least 2 inches apart. Bake at 325 degrees for 15 minutes or until they are light brown.  

When they are done, remove them from the oven and immediately remove each cookie from the cookie sheet. Place them on a rack and allow them to cool for 10 minutes. 

Put 1/4 cup of chocolate chips in a bowl and microwave for 20 seconds. Stir and continue melting in 10-second bursts. When completely melted, drizzle on the cookies.

Brownies

Pre-heat the oven to 325 degrees. Grease an 8-inch square baking pan and set aside.

Stir 1/2 cup of sugar, 1/4 stick of butter, and 2 tablespoons of water in a medium saucepan over medium heat until it begins to boil. Remove from heat and mix in 1 1/2 cups (12 ounces) of semisweet chocolate chips until they are all melted. 

Mix in 2 eggs and 1/2 teaspoon of vanilla extract. Stir vigorously until shiny and smooth.

In a separate bowl, stir together 2/3 cup of flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Pour these dry ingredients over the chocolate chip mixture and stir them all together until mixed completely.

Pour the batter into the greased baking pan and spread evenly with a rubber spatula. Bake at 325 degrees for 25 to 30 minutes, or until shiny and cracked on top. Cool the brownies  in the pan and then cut into squares.

Candy Cane Cookies

Stir 1 cup of sugar, 1 cup of butter (2 sticks), 1/2 cup of milk, 1 teaspoon of vanilla extract, 1 teaspoon of peppermint extract, and 1 egg into a large bowl. Mix 3 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt into the butter mixture. Then divide the dough in half and mix 1/2 teaspoon of red or green food coloring into one of the halves. 

Refrigerate the dough for over 4 hours. Remove from the refrigerator and pre-heat the oven to 375 degrees.

For each candy cane, roll one rounded teaspoon of dough from each half of the dough into a 4-inch rope. Place one red and one white rope side by side, then twist and press them lightly together. Finally, place them on a baking pan lined with parchment paper and curve the top of each cookie into a candy cane shape.

Bake at 375 degrees for 9 to 12 minutes or until lightly brown. Then place the cookies onto a rack to cool.

Buttery Biscuits

Pre-heat the oven to 425 degrees.

Whisk 2 cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt into a large bowl. Cut 5/8 of a stick of cold butter into small chunks and mix it into the dry ingredients with a fork until the dough is crumbly. Finally, pour in 3/4 of a cup of milk and stir until it forms a rough ball.