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A Delicious Classic

Who doesn’t love a good cookie, especially when that cookies pack a little bit of a nutritional punch like these yummy oatmeal cookies.

Ingredients

  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups Swany White Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups Swany White Quick Oats

Directions

  1. Preheat the oven to 375 degrees F and grease cookie sheets.
  2. In a medium bowl, cream together butter, white sugar, and brown sugar.
  3. Beat in eggs one at a time, and add vanilla.
  4. In another bowl, combine flour, baking soda, salt, and cinnamon.
  5. Mix flour mixture into the creamed mixture.
  6. Mix in oats.
  7. Cover, and chill dough for at least one hour.
  8. Once chilled, roll the dough into one inch sized balls, and place 2 inches apart on cookie sheets.
  9. Flatten each cookie with a large fork dipped in sugar.
  10. Bake for 8 to 10 minutes and allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
  11. ENJOY
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Banana Bread with a Boost

Get your morning off to a great start with this hearty banana bread. The oats in this recipe makes it a bit heartier than your average banana bread which makes it a great grab and go breakfast!

INGREDIENTS

  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup 2% milk
  • 2 large eggs
  • 2 cups mashed ripe bananas (about 4-5 medium bananas)
  • 2 cups Swany White flour
  • 1 cup Swany White oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

INSTRUCTIONS

  • Preheat the oven to 350ºF.  
  • Prepare a 9×5-inch loaf pan with non-stick spray, oil, or butter.
  • In a large bowl, combine the brown sugar, vegetable oil, milk and eggs. Mix well and then add in the bananas.
  • In another bowl, combine the dry ingredients and make sure they are mixed well.  
  • Incorporate the dry ingredients in to the wet ingredients and mix until combined.
  • Pour the batter into loaf pan and transfer to the oven.
  • Bake for about 60 minutes, or until a tester inserted in the center comes out clean. **You may need to cover the top with foil about halfway through the baking time so the top is not over browned.**
  • Let the loaf cool for 10 minutes before removing from the pan.
  • Allow to cool completely before cutting.
  • Enjoy plain, with butter, or your favorite spread.
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A Healthy Twist on a Family Favorite

Who doesn’t love pizza? It is the perfect family go to meal. Making your own crust can often seem like too much work, but with this recipe, all you need are a few ingredients to make this crust with a healthy twist.

Ingredients

  • 1 cup Swany White Oats
  • 3 egg whites
  • 1/4 cup milk (or almond milk)
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Instructions

  1. Preheat the oven to 400ºF.
  2. Blend all the base ingredients together until smooth. It should be somewhat thick.
  3. Transfer mixture to a parchment lined baking sheet by pouring the batter and shaping it with a spoon into desired shape.
  4. Bake at 400ºC for about 8-10 minutes.
  5. Remove from the oven and turn it over. Spread the desired sauce over the pizza crust and add additional ingredients, then sprinkle with an even layer of mozzarella.
  6. Return the pizza to the oven for 10-12 minutes at 350ºC.
  7. Remove from oven and enjoy!

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Classic Gingerbread Cookies


Ingredients

Cookies

3 cups Swany White Flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly milled black pepper

8 tablespoons unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1/2 cup packed light brown sugar

2/3 cup unsulfured molasses

1 large egg

Royal Icing

4 1/2 cups confectioners’ sugar

2 tablespoons dried egg-white powder

6 tablespoons water

Directions

  1. Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  2. In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper and set aside.
  3. In another large bowl, beat the butter and vegetable shortening until well-combined, about 1 minute using a hand mixer on high.
  4. Add the brown sugar to the butter mixture and beat until it is light in texture and color, about 2 minutes.
  5. Next, beat in the molasses and egg until mixed throughly.
  6. With a spoon, mix in the flour mixture gradually until a stiff dough forms.
  7. Divide the dough into two thick disks,  wrap each in plastic wrap and refrigerate for about 3 hours.
  8. Remove the one disk of dough from the refrigerator and let stand at room temperature, about 10 minutes,  Dough should be warm enough to roll out without cracking.
  9. Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour and roll out the dough 1/8 inch thick. **For a softer cookie, roll out slightly thicker.**
  10. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart.
  11. You can knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies, repeat until dough is gone and then start on the next disk.
  12. Bake, being sure to switch the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes.
  13. Cool  for 2 minutes, then transfer to wire cake racks to cool completely.
  14. Decorate with Royal Icing. 

Royal Icing

  1. In a medium bowl, beat the confectioners’ sugar, egg-white powder and water using a hand-held electric mixer at low speed until combined.
  2. Increase the speed to high and beat  3 to 5 minutes or until very stiff, shiny and thick enough to pipe.  Be sure to scrape the sides of the bowl while beating.

Notes:

  1. The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.
  2. The icing can prepared up to 2 days ahead, stored in an airtight container  and refrigerated.
  3. This icing hardens into shiny white lines, and is used for piping decorations on cookies
  4. Traditional royal icing uses raw egg whites, you can substitute 3 large egg whites for the powder and water.

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Bulgarian Maslenki, a Traditional Holiday Treat

Chances are, you have seen these traditional Bulgarian cookies.   Known as maslenki, they are a popular traditional Christmas staple. In Bulgaria they are traditionally made with lard, but you can substitute butter.  The lard will however make the dough very soft and keep them from spreading while baking.  If you want to knock the socks off of some of your friends this Christmas these are a cookie you must try!

Ingredients

  • 3 large eggs
  • 3/4 cup sugar
  • 1 cup lard or butter
  • 2 teaspoons vanilla
  • 4 cups Swany White Flour
  • 1 teaspoon baking powder
  • 1 jar tart jam (like rosehip, plum, raspberry or apricot)
  • Garnish: confectioner’s sugar

Directions

  1. Prepare all ingredients and preheat oven to 375 F.
  2. In a large bowl, beat the eggs really well and sugar slowly until light and foamy.  This will take about 5 minutes.
  3. Melt the lard or butter and, once it cooled to room temperature, add it slowly to the egg-sugar mixture with the vanilla, mixing constantly.
  4. Mix together flour and baking powder in a separate bowl, and then slowly add it to the egg mixture to create a firm dough.
  5. Roll out the dough to 1/4-inch thick on parchment-lined baking pans and cut with a round cutter.
  6. Use a small cookie cutter to cut out a decorative hole in the center of half of the cookies.
  7. Bake about 8 minutes. Remove from oven and cool completely.
  8. Sprinkle the cookies with holes with confectioner’s sugar and spread jam on the cookies without holes. Then sandwich the two cookies together.
  9. Serve and enjoy!
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A Christmas Classic…Cutouts

Nothing says Christmas like fresh baked Christmas cutout cookies.  These delicious holiday favorites are a tradition for so many and most of us remember making them and decorating them as kids.  Try this recipe for a soft style cookie that will melt in your mouth.

Ingredients

Cookies:

  • 3 cups Swany White Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup shortening
  • 1 cup sugar
  • 1 large egg room temperature
  • 2 tablespoons milk
  • 2 teaspoons pure vanilla extract

Icing:

  • 2 cups powdered sugar
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract (use clear for white icing)
  • 3-3.5 tablespoons milk use more or less as needed
  • Food coloring

Instructions

Cookies:

  1. Preheat oven to 350°F and line two large baking sheets with parchment paper (or a silicone baking mat), set aside.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl using an electric mixer, cream together shortening and sugar until well combined.
  4. Then, mix in the egg, milk, and vanilla extract until fully combined.
  5. Slowly add the dry ingredients and mix until just combined.
  6. Divide the dough in half and roll out each half on a lightly floured surface to ¼-inch thick.
  7. Proceed to cut rolled dough with your favorite 2 to 3-inch cookie cutters.
  8. Re-roll any scrap pieces of sugar cookie dough and cut out more cookies until remaining dough is used.
  9. Place the cookies 2-inches apart on the prepared baking sheets.
  10. Bake in separate batches at 350° for 8-10 minutes or until the tops of the cookies are set and very lightly browned.
  11. Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Icing:

  1. In a large mixing bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and slowly add milk until well combined. Icing will be ready when you lift the whisk from the mixing bowl and still see the ribbons of icing that fall back into the bowl for a few seconds. *Add more milk to thin out the icing or powdered sugar to make it thicker.
  2. Separate the icing into mixing bowls and add desired food coloring as needed.
  3. Decorate and enjoy!
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Perfect Pecan Pie with a Twist

INGREDIENTS

1/2 of the classic crust recipe found HERE

FILLING:
1 cup light corn syrup
3 eggs
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 1/2 cups chopped pecans

DIRECTIONS

  1. Begin by preheating your oven to 425 degrees F.
  2. On a lightly floured surface, roll the dough into a 1/8-inch thick circle and transfer to a 9-inch pie plate.
  3. Trim the dough and crimp the edges with a fork or your fingers.
  4. In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans.
  5. Pour into the prepared crust.
  6. Bake on the lower oven rack for 10 minutes and then reduce the heat to 350 degrees F. Bake 35-40 minutes, until the filling is almost set.
  7. Cool completely on a wire rack.
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Pumpkin Doughnuts

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Pizza Fridays

Friday nights were meant for pizza and this crust recipe will be a winner for everyone at your table!

Ingredients

    • 1 teaspoon salt

Directions

    1. Preheat oven to 450 degrees F.
    1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 10 minutes.
    1. Stir in flour, salt and oil. Mix until smooth and allow to rest for 5 minutes.
    1. Turn dough out onto a lightly floured surface and pat or roll into a round.
    1. Transfer crust to a lightly greased pizza pan or stone dusted with cornmeal.
    1. Add desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
  1. Let baked pizza cool for 5 minutes before serving.
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Classic Cupcake

The next time you have a celebration, try this classic vanilla cupcake recipe.  Just bake and decorate!

Ingredients

1 1/2 cups Swany White flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

2 large eggs, at room temperature

2/3 cup sugar

1 1/2 sticks (12 tablespoons) unsalted butter, melted

2 teaspoons pure vanilla extract

1/2 cup milk

Your favorite frosting and decorations, for topping

 

Directions

  1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  2. Line one 12-cup muffin tin or two 24-cup mini-muffin tins with cupcake liners.
  3. Mix the flour, baking powder and salt together in a medium bowl.
  4. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
  5. As you are beating, gradually pour in the melted butter and then the vanilla.
  6. Continue mixing slowly, add half of the flour mixture. Next add all the milk, and follow with the remaining flour mixture.
  7. Divide the batter evenly in the prepared muffin tin.
  8. Bake until a toothpick inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis.
  9. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely.
  10. Frost and decorate as desired.