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There are plenty of varieties of this delicious cookies, and you can alter this basic recipe to make your favorite combination like butter pecan, caramel pecan, orange pecan, or maple pecan cookies.

Whatever you decide, enjoy a delicious treat today in honor of National Pecan Cookie Day!

Ingredients

• 1 c Unsalted butter, Softened
• 2/3 c Dark Brown Sugar, Packed
• 1 Large Egg
• 2 c Swany White Flour
• ½ t salt
• 1 ½ c pecans, halved

Directions

• Cream together the butter, egg, and brown sugar in a bowl until they are delightfully blended.
• Add flour and salt while mixing until thoroughly blended, and then refrigerate for an hour.
• While cooling the cookie batter, start preheating your oven to 375 F.
• Once the cookie dough has finished cooling, make into 1 inch balls of dough, and place them on a cookie sheet 2 inches apart.
• Take a glass and dip the bottom in flour, and use it to flatten the balls.
• Once it’s down, press a pecan into the top of the dough.
• Then bake for 10-12 minutes until they’re a light golden brown, let cool, and serve!

Ingredients

• 1 cup Swany White cornmeal
• 1/2 cup Swany White flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 cup buttermilk
• 3 cups oil (or fat, for frying)

If you want to add some additional flavor to these delicious little bites:

Try 2–3 tablespoons onion or  fresh ground black pepper black pepper or dash cayenne pepper or hot pepper sauce. Play around with different flavor combinations and have fun.

INGREDIENTS

• 3/4 cup pecans
• 2 cup Swany White all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/2 cups old fashioned rolled oats (do not use instant or quick oats!)
• 1 1/2 cup semi sweet chocolate chunks or morsels
• 1 cup shredded coconut, unsweetened or sweetened, whichever you prefer or have on hand

DIRECTIONS

1. Preheat oven to 350F
2. Spread pecans on a baking sheet, toast in preheated oven stirring occasionally until fragrant and slightly darkened, about 10 minutes.
3. Once cooled, roughly chop.
4. Place shredded coconut on baking sheet, toast in oven until lightly brown about 5 minutes, stirring frequently. NOTE: keep a close eye on the coconut it will brown very quickly especially if sweetened!
5.  
   In a medium bowl whisk together flour, baking soda, baking powder, salt and cinnamon.
6.  
   In a large bowl cream together softened butter, and both granulated and brown sugars until light and fluffy.
7. Add eggs one and time, mixing well after each.
8. Add vanilla.
9.  
   With mixer on low, slowly add flour mixture until completely incorporated.
10. Then add oats, chocolate, toasted pecans and coconut; mix on low or with a wooden spoon until just combined.
11.  
    Prepare a large rimmed baking sheet with silicone baking mat or parchment.
12.  
    Drop 1/4 cup of dough about 3 inches a part onto baking sheets.
13. Place in preheated oven and bake for about 16 minutes, until edges are golden, rotating baking sheet halfway through.
14.  
    Allow cookies to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.

Looking for a way to put that sourdough starter discard to a good and delicious use?  Here is one of the best, customizable ways that you can do just that, thanks to home baker Allyson De Mars.

Ingredients

1 3/4c Swany White all purpose flour

1/4c granulated sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

6 Tbsp cold, unsalted butter

1/3c mix ins (baking morsels, dried fruit, finely chopped nuts….whatever you like!)

1 tsp pure vanilla extract

3/4c-1c sourdough starter discard

Whole milk or heavy cream

Optional: 1 egg, beaten + 1 Tbsp water and coarse or Turbinado sugar

Instructions:

1.) Preheat oven to 425F

2.) In a large bowl mix together the flour, sugar, baking powder, salt and baking soda.

3.) Cut cold butter into dry ingredients until the mixture is a very coarse crumb mixture. **Avoid overworking, it doesn’t have to be perfectly uniform, some larger pieces are completely fine.

4.) Stir in your mix -ins I like dried cranberries with white chocolate or a classic chocolate chip scone but use what you like or just what you have on hand! You can also try adding the zest from a lemon or orange.

5.) Add vanilla to the sourdough starter and then mix into crumb mixture with a fork.

6.) Add a couple splashes of milk or heavy cream (I usually add around 2 Tbsp) until a dry somewhat crumbly dough ball is formed.

7.) Turn dough ball onto slightly floured work surface, gently knead a couple of times and flatten into a 1/2 inch thick circle or rectangle depending on what shape you prefer.

8.) Cut into 6-8 equal pieces.

9.) Optional: Make egg wash by beating egg with 1 tbsp water.

10.) Place scones on baking sheet (brush with optional egg wash and sprinkle lightly with sugar).

11.) Bake for 15-20 minutes or until just golden in color.

12.) Store at room temperature.

Ingredients

Dough
1c whole milk (can use 2%)
2/3c granulated maple sugar
2 standard size packets instant yeast (1.5 T)
1/2c unsalted butter, melted
2 large eggs at room temperature 
1/2 t salt
4 3/4c Swany White flour, plus more for your work surface

Topping
3/4c salted butter
1/4c + 2T granulated maple sugar
1/4c + 2T packed brown sugar
1/3c pure maple syrup
1tsp pure vanilla extract
Optional: 1 1/2 roughly chopped pecans

Filling
1/4c unsalted butter, softened
1/3c maple sugar
3T brown sugar, packed
1T cinnamon

Instructions
Note: a stand mixer is ideal but not necessary

To make the dough:
To the bowl of your mixer add sugar and yeast. 
Next add milk that has been warmed to about 95F using the stovetop or microwave. 
Whisk to combine, the cover with a towel allowing it to rest for for about 5-10 minutes until foamy. (If this doesn’t occur you will have to start over with fresh yeast! )

Next mix in the melted butter until just combined, then the eggs one at a time then lastly the salt.

Fit your stand mixer with the dough hook attachment. Gradually at the flour with you mixer set on low speed. Once all flour has been added increase speed to medium and allow it to mix for about 6 minutes until a soft dough forms. (If you don’t have a stand mixer you will need to knead the dough by hand on a floured surface)

After the dough is formed transfer it to a lightly floured surface and knead for about one minute more (I check by pressing a finger lightly into the dough and it should bounce back in place rather quickly)

Form dough into ball, place in lightly greased bowl and cover loosely with a towel , aluminum foil, or plastic wrap.

Allow dough to rise in a warm environment about 1-2 hours, until about double its original size.

Meanwhile you can prepare the topping:

Cream together softened butter, sugars, maple syrup and vanilla.

Lightly grease the sides of a 9×13 baking dish then evenly smear the topping mixture into the bottom of the pan.

If you have chosen to include the chopped pecans, sprinkle them evenly over the topping mixture at this time.

You can also mix together the filling at this time by combining the brown sugar, maple sugar and cinnamon.

After the dough has risen:
Transfer dough to your lightly floured work surface and evenly roll out to a rectangle about 12×18 inches. The 18 inch edge should be closest to you along the edge of your work surface.

Spread softened butter all over the rolled out dough then sprinkle the cinnamon and sugars mixture evenly over the top.

Then tightly roll dough towards yourself making an 18 inch log. Cut into 12 equal sized pieces using a serrated knife. Arrange rolls to be evenly spaced into the baking pan prepared with the topping.

Cover the pan of rolls tightly with aluminum foil and again slow to rise, about 30 minutes.

Preheat oven to 375F.

Uncover rolls after they have risen and bake for 25-30 minutes, until golden brown. Of rolls appear to be browning to quickly lightly cover with aluminum foil about halfway through baking.

Once the rolls are completely baked, remove from the oven and allow to cool for 5 minutes on a wire rack.

Carefully place your serving platter upside down on top of the pan. Then with oven mitts or towels invert the pan holding onto the pan and platter then lift off baking pan.

Best served immediately but leftovers are good stored at room temperate for 3 days, just microwave for a few seconds to soften the caramel.

Ingredients

Glaze:

• 1/4 cup butter, softened (salted or unsalted)
• 4 Tbsp brown sugar
• 4 Tbsp granulated sugar
• 3 Tbsp honey
• 1 Tbsp HOT water
• Muffins:
• 1 cup wheat bran
• 1 cup Swany White whole wheat flour
• 1/2 cup Swany White all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup chopped nuts
• 1/3 cup raisins
• 3/4 cup unsweetened applesauce
• 1 cup buttermilk
• 1/4 cup molasses
• 1/4 cup honey
• 2 large eggs, beaten 

Instructions:

Preheat your oven to 375F and line your muffin tin or spray with a light coating of oil. 

Glaze:

In a small bowl cream together butter and sugars. Then mix in water and honey. Scoop about 1 tbsp of mixture into each muffin cup and brush it around the sides and bottom, coating it as evenly as possible. 

Muffins:

In a large bowl whisk together wheat bran, flours and baking soda. Then mix in raisins and nuts. 

In a separate bowl blend together applesauce, buttermilk, molasses, honey and eggs. 

Slowly add your wet ingredients to the dry and gently mix until just combined. 

Spoon batter into muffin tins until about 3/4 full. Bake for 18-22 minutes until the center springs back when gently touched. 

Once removed from oven allow muffins to cool for 3-5 minutes, then invert muffin pan onto racks to cool completely.

There is nothing better than the chocolatey richness of a brownie, well unless it is combined with the nutty goodness of peanut butter.  The next time you crave fresh brownies, try this twist.  We guarantee that you will not be disappointed.

Thank you to local home baker Allyson De Mars for sharing!

Ingredients:

For Brownies:

• 1/4 cup melted butter – slightly cooled
• 1/2 cup vegetable oil
• 1.25 cup granulated sugar
• 2 tsp vanilla
• 3 eggs
• 3/4 cup Swany White all purpose flour
• 3/4 cup cocoa powder ( I like Dutch process, but whatever you have will work!)
• 1/2 tsp baking powder
• 1/4 tsp salt

For Filling:

• 3/4 cup peanut butter (or any nut or seed butter)
• 1 cup powdered sugars
• 1.5 tsp vanilla extract
• 2 Tbsp milk
• 1/4 cup chocolate chips

Instructions:

Preheat oven to 350F.

Grease a 9×9 square baking pan, or line with parchment.

For brownie batter: In a large bowl mix together butter, oil, granulated sugar and vanilla extract. Then add eggs and mix until well combined. In a medium bowl whisk together Swany White flour, cocoa, baking powder and salt Slowly add the flour mixture to the egg mixture and mix until completely incorporated.

Peanut butter filling: In a medium bowl mix peanut butter, powdered sugar, vanilla and milk. Mix well, filling will be the consistency of soft cookie dough. Mix in 1/4 c chocolate chips. Pour about half of the brownie batter into the greased baking pan and smooth it out with a rubber spatula. (I like to gently tap the pan on the counter to get it to even out a bit after I spread it. ) Take about 2 tablespoons of peanut butter filling in your hands, flatten it, and place on top of better in pan .

Continue creating an even layer until all filling is used up and most of the bottom layer of brownie batter is covered. (This doesn’t have to be perfect! It’s ok to have overlapping shingles of peanut butter filling or cracks of batter peeking through!)

Once all of the filling has been put in place gently spoon or pour the remaining brownie batter on top. You can use a rubber spatula to even it out the best that you can but it’s ok if some of the filling is visible. Bake for 30-35 minutes, until toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Cool completely before cutting!

Note: Feel free to top your brownies with additional chocolate or peanut butter chips by gently pressing them into the top layer of batter before putting them in the oven!

Have you found yourself making your own sour dough starter during this time of shelter in place?  Don’t let that sour dough discard go to waste.  Here is a recipe from Minnesota home baker Allyson De Mars that is a great way to make use of your discard.

INGREDIENTS

1 1/2 cups Swany White all purpose flour

3 tbsp maple sugar (or granulated sugar)

1 tbsp baking powder

1/2 tsp iodized sea salt

5 tbsp cold unsalted butter, cubed

3/4 cup mix-ins (like dried cranberries and mini semi sweet chocolate chips or any combination of dried fruit, chocolate or nuts will work. )

1/3 cup half and half (heavy cream or whole milk work as well)

3/4 cup sourdough starter discard

Optional: coarse or turbinado sugar for sprinkling on top 

DIRECTIONS:

Preheat oven to 425F and line your baking sheet with a silicone baking mat or parchment 

In a large bowl whisk together Swany White all purpose flour, maple sugar, baking powder and salt. 

Cut the 5 tablespoons of butter into flour mixture with pastry cutter, or a forks until mixture resembles a coarse sand, some larger chunks of butter may remain. 

**You can also use a good processor for this, give it 10-15 pulses.**

Note: It’s not ideal to use your hands because it will cause the butter to soften. 

Stir in your mix-ins of choice. 

In a separate small bowl mix together sourdough starter discard and half and half. Gently fold wet mixture into dry ingredients until just combined. Dough will be sticky. 

Pour dough onto a well floured surface and with floured hands form an approximately 8 inch circle (or square), dough should be about 1 inch thick regardless of the shape you choose. 

Cut circle of dough into 8 even wedges (square should be cut into 9 smaller squares, and can even be formed into smaller rounds depending on preferred shape)

Place scones on prepared baking sheet, a bench scraper works well for this. 

Optional: brush the top of each scone with half and half ( cream or milk) and sprinkle lightly with coarse sugar. 

Bake for 12-15 minutes until golden brown. Let cool on pan for 5-10 minutes. 

Yields 8-9 servings

During this crazy time, baking is definitely on the rise.  When you go to the stores, so many of the baking aisles are nearly empty.  There are many novice bakers learning this art, then there are avid home bakers who are enjoying this time and baking many of their favorites.  What ever kind of baker you are, we are happy that people are getting into the kitchen.  Our featured home baker Allyson De Mars, really never left hers.  She has a passion for baking and you can often find her spending her weekends in the kitchen baking something delicious.  Today we are featuring her tasty Sea Salt Butterscotch Blondies. Thank you Allyson!

Ingredients:

1 3/4 cup Swany White all purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup butter (browned or melted)

1 cup packed dark brown sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cup butterscotch morsels divided

Flaky sea salt for sprinkling

Instructions:

Browning butter –

To brown butter slice butter into 1/2 inch pieces and place in a skillet over medium heat. (Lighter colored skillets work better so you can see the color change) Melt butter stirring occasionally. Once completely melted it will begin to foam, continue stirring occasionally and after 5-8 minutes the butter will begin to brown and you’ll notice light brown specks forming at the bottom of the pan and a slightly nutty aroma will develop. Once browned remove from heat immediately, pour into heat- proof bowl and allow it to cool for 3-5 minutes.

Once the butter (browned or melted) is slightly cooled mix in 1/2 cup butterscotch morsels. Stir until smooth.

Preheat oven to 350F and grease a 9 inch square pan (or line with parchment)

Whisk together Swany White all purpose flour, baking powder and salt

Add brown sugar to the melted/ browned butter mixture and whisk until completely combined. Then whisk in the two eggs and vanilla extract until well combined.

Slowly pour wet ingredients into dry and gently mix until combined then fold in remaining 1 cup of butterscotch morsels.

Note: the batter will be very thick!

Evenly spread mixture into greased or parchment lined pan. Bake for 20 minutes then sprinkle with coarse sea salt. Bake for another 12-15 minutes or until toothpick inserted into center comes out MOSTLY clean.

Remove blondies from oven and allow them to cool completely before cutting.

Yield : 12 blondies