Crock Pot Applesauce

(I usually triple this)

4 large apples (it's nice to use a variety: fuji, granny smith, gala etc.)

Juice from 1 lemon

1/2 tsp. cinnamon
1 tsp. vanilla
1 T. brown sugar
1/4 c water

Peel and core apples. Cut into large chunks. Place apples and rest of ingredients on low for 4-6 hours. I like to add more cinnamon, more brown sugar and some nutmeg. You can taste it after it cooks and adjust the spices to your liking.

I like to can this applesauce, but it does make a small batch. So to do a large amount of apples borrow some crock pots and get them all working to make a larger batch to can.

Coconut Bread

(from my sister)

4 eggs, well beaten
2 cups sugar
1 cup oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1 cup coconut, shredded

Combine eggs, sugar, oil and coconut extract and mix well. In separate bowl sift together flour, salt, baking soda and baking powder and mix with wet ingredients. Stir in buttermilk and coconut. Pour into well greased loaf pans and bake at 350 degrees for 50 min. Makes two loaves.

Glaze:
(pour over bread after baking)

1 cup sugar
1/2 cup water
2 T. margarine
1 tsp coconut extract
Combine the sugar, water and margarine in a pot and heat til boiling. Then add the coconut extract. Prick top of loaves with a fork and spoon glaze over top. If you put the loaf on a plate, the sides and bottom of the break will absorb the excess glaze that runs off.

Chocolate Nutella Cookies

Recipe from Two Peas and Their Pod

Ingredients:

1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

Instructions:

Preheat oven to 325°

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.