The Organic Bakery

I don’t remember where I saw this cookie recipe, but it is our son’s favorite cookie   It is a very quick and easy to make and your kids will love them too.

3/4 cup all purpose flour

1 teaspoon baking powder

1/2 cup butter

1 cup firmly packed light brown sugar

1 egg

1 teaspoon vanilla

Preheat oven to 400 degrees.  Cream butter, sugar, egg & vanilla.  Mix together flour, baking powder & salt.  Beat butter mixture w/ flour mixture until smooth.  Drop by tablespoonful on ungreased cookie sheet.  Bake for 5 minutes or until edges begin to brown.  Cool for 1/2 minute, then remove to wire racks to cool completely.

Yields:  6 to 7 dozen

I know it is easier to buy mixes, but you have no idea what kind of additives or chemicals are in them.  I believe that the recipes below are simple and have never failed me.

Homemade Pancake Mix

1 cup flour

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

Dash of salt

1 cup milk (you can use any kind of milk)

1 egg

3 tbsp. melted butter

In a large mixing bowl, stir flour, sugar, baking powder, baking soda & salt together.  Using a whisk, mix in milk & egg until well combined and smooth.  Whisk in melted butter.  Yields about 10 – 12 pancakes (depending on the size).

Homemade Pie Crust

1 cup flour

1/2 tsp. salt

1/3 c + 1 tbsp. shortening

2 to 3 tbsp. ice cold water

Sift together flour & salt; cut in shortening until you have a crumb-like mixture.  Sprinkle 2 tbsp. water over mix and toss with fork to gently mix and moisten.  Press dough into a ball (if it is too dry, add remaining water).  Wrap ball in plastic wrap and refrigerate for at least 30 minutes.  Roll dough out according to recipe.  Yields single crust; double recipe for 2 crust pie.

Homemade Pizza Crust

1 pkg. active dry yeast

1/4 cup warm water (115 degrees)

1 1/2 tsp. sugar

2 1/2 tsp. salt

1/2 cup shortening

1 3/4 cup boiling water

6 cups sifted flour

Sprinkle yeast into 1/4 cup water; let stand for a few minutes, then stir until dissolved.  Put sugar, salt & shortening in bowl; add boiling water & stir until shortening melts; cool to lukewarm.  Stir in yeast mixture.  Add 1/2 of the flour & beat until smooth; gradually add remaining flour until soft dough is achieved.  Divide into 4 portions.  Roll out on floured surface to about 13″ diameter; place on lightly greased 12″ pizza pan and let rise in warm place until light.  Top with your favorite sauce & toppings.  Bake in preheated 425 degree oven for 15 to 20 minutes.  Yields 4 12″ pizza crusts.

One thing that makes me crazy is when I don’t have all the ingredients I need to make something.  Here are three ingredients you can make yourself with what is in your pantry:

1. Cake Flour – for one cup of cake flour:  combine 3/4 cup + 2 tbsp. all purpose flour with 2 tbsp. cornstarch.
2. Self-Rising Flour – add 2 tsp. baking powder to 1 cup of all purpose flour.
3. Buttermilk – add 1 tsp. lemon juice or vinegar to 1 cup of milk & let it stand for a few minutes to curdle.

Okay, this is my first set of tips & tricks I have acquired over the last few years.  These are things I do everytime I bake

1. When you don’t have enough batter to fill all your muffin cups, fill the empty cups 1/2 full with water.
2. Parchment paper.  I had always used waxed paper for rolling out dough and such, but I have found that parchment paper has many more practical uses:  lining cookie sheets (this keeps the sheet clean), lining cake pans (keeps the cake from sticking to the pan), etc.
3. Always use cupcake liners; you can remove the cakes quickly & start your next batch immediately as well as saving you clean up time.
4. Even if the recipe doesn’t say to grease the pan, I always do.  I hate when my cookies, cakes or breads stick.
5. The only difference between dry yeast & fresh yeast is the temperature of the water used:  dry yeast needs very warm water (up to 120 degrees) and fresh yeast needs lukewarm water (up to 105 degrees).
6. Try to use all purpose flour instead of self-rising flour.  Many recipes require more baking powder than what is found in self-rising.  I only use organic or unbleached all purpose flour.
7. Try to use all-natural or organic ingredients.  Not only will it taste better, it will be much better for you
8. I always use butter or shortening, never margarine.
9. If the recipe calls for instant, dry milk, you can use liquid milk; just adjust the amount of other liquids in the recipe.
10. If a pie recipe calls for it to be baked before adding the filling, trace the bottom of the pan & cut the circle 3″ larger; put the pastry in the pan, pricking the bottom with a fork, then line the paper in the shell; fill the bottom with dried beans and bake accordingly.  This will ensure a nice, even bottom to your pie.
11. To achieve the best results for whipped cream, refrigerate the bowl & beaters until thoroughly chilled.
12. When baking some types of pies (those w/ very moist fillings), placing the pie on a pre-heated baking sheet will help keep the bottom of the crust crisp.
13. Lemons.  This fruit is an excellent way to add flavor to your muffins, cupcakes and quick breads.  You can use the rind and the juice.

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