Rainbow Pinwheel Cookies

I adapted this recipe from here: http://www.soudersstudios.com/recipes/rainbow-pinwheel-cookies.php

I used this sugar cookie recipe because I was out of baking soda use your own recipe or you can even buy prepared sugar recipe   So use your own family recipe. or here is the one I used:  http://allrecipes.com/recipe/ma-mas-sugar-cookies/

My pictures are blurry I used my phone. I apologize for that.

1/2 cup butter flavored crisco
1 cup sugar
2 eggs
1tsp vanilla
2 cups self raising flour.
food coloring ( I used neon food color) * dont add till your on step 2.

Make your cookie dough.

1. Then separate your cookie dough in 4 balls in 4 seperate bowls. * note orginal recipe said 5.







2.Add  different color food color to each bowl and knead until color desired.  I only used 2-3  drops of food color and kneading for about 5 minutes.  If the color is not your desire you can add more.











3.  Once each bowl is dyed, you will then roll each ball into grape size balls making sure you have the same number for each color.

4. Now the fun part comes. You have unlimited options here.  Pick 4 colors and you can mix them together or use the same

color.  I did a variety to see
which ones I like best. you will make a ball out of them and then make a snake and then roll them like pinwheels.  See pictures.

                                     5. Then bake at 350 for 10 minutes.

cinnamon rolls

Cinnamon Roll Ingredients

Topping:

• 1/2 cup, Brown Sugar (packed)
• 2 tbsp, Butter (unsalted)
• 2 tbsp, Honey
• 1/2 cup, Pecans (toasted and chopped)

Buns:

• 1 can, 8 large-size Buttermilk Biscuits (reduced fat)
• 1/4 cup, Sugar (granulated)
• 1 tsp, Cinnamon (ground)
• 1 tbsp, Butter (melted)

Glaze:

• 1/3 cup, Confectioners Sugar
• 2 tsp, Milk (lowfat)

Cinnamon Rolls Preparation Directions

{Step 1} Pre-heat oven to 400 degrees.

{Step 2} In a small saucepan, heat the topping ingredients: brown sugar, butter, honey and 1 tbsp of water over medium heat until smooth.

{Step 3} Pour the topping mixture into a 9-inch round cake pan and sprinkle the pecans over the mixture.

{Step 4} Place the biscuits on top of the pecans, with the sides touching.

{Step 5} In a small bowl combine the granulated sugar and cinnamon (for Buns).  Brush each biscuit with melted butter and then sprinkle with the sugar mixture.

{Step 6} Bake for 20 minutes or until tops of biscuits are brown.  Remove from oven and immediately invert onto wire rack with foil underneath to catch drips.  Cool slightly.

{Step 7} In small bowl, whisk together glaze ingredients and drizzle over rolls and serve warm.

Crab Cakes

Ingredients

2 pounds Imitation Crab 2 egg whites 4 Tbs light mayonnaise 1 sleeve (about 35) Keebler Toasteds or similar crackers, crushed

Directions

Cut imitation crab into small pieces. Set aside.

Beat egg whites until fluffy; beat in mayonnaise. Mix in crushed cracker crumbs, then combine with cut up crab (best done with gloved hands). Shape into ten patties; about 1/2 cup per patty. Spray baking sheet with cooking spray; bake at 375 about 15 minutes, flip and bake an additional 15 minutes until lightly browned on each side.

Serve with pasta, tomato sauce and grated parmesan cheese.

Number of Servings: 10

Whole-Wheat Chocolate Chip Banana Bread

Whole-Wheat Chocolate Chip Banana Bread

Makes 1 loaf

• 2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oil
• 1 cup raw sugar
• 2 eggs, beaten
• 3-4 ripe bananas, mashed
• 1/2 teaspoon vanilla
• 3 Tablespoons milk
• 1/2 cup to 1 cup chocolate chips or chunks (I used chunks, since that’s what I had on hand.)

Stir together dry ingredients. Beat together remaining ingredients.

Add wet ingredients to dry ingredients and blend until just combined. Sprinkle chocolate chips in and stir.

Pour into greased loaf pan and bake at 350 degrees for one hour and 15 minutes or until toothpick inserted into the bread comes out clean.

Cool in pan for 10 minutes and then transfer to a wire rack.

To Freeze:

Fully cool, slice (if you like) and wrap the cut loaf in plastic wrap and then in foil (or stick in a ziptop bag) and freeze for up to six weeks.

To serve: Pull out desired amount of bread and thaw at room temperature.

Whole Wheat Chocolate Pancakes Recipe

Whole Wheat Chocolate Pancakes Recipe

Makes 12-16 full-sized pancakes

• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 2 1/4 cups buttermilk (or make your own)
• 4 Tablespoons butter, melted
• 4 Tablespoons brewed coffee
• 2 teaspoons vanilla extract

Combine flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, combine beaten eggs, buttermilk, melted butter, coffee and vanilla.

Add wet mixture to the dry ingredients and fold in with a spatula until just combined. Allow the mixture to set for a few minutes to thicken.

Heat a large skillet over medium heat. Melt a teaspoon of butter in the pan. Ladle 1/4 cup of batter into the pan and cook pancakes until small bubbles begin to form on the surface. Flip and cook one to two minutes more. Transfer to a serving plate and repeat for the remaining batter.

Sprinkle with powdered sugar if desired.

To Freeze:

Lay cooled pancakes on a cookie sheet in a single layer and freeze for one to two hours. Remove from pan and stack in a ziptop bag. Seal tightly and freeze for up to a month.

To serve: Remove from freezer and warm in the microwave on high for one to two minutes, warm on a cookie sheet in the oven for 10 to 15 minutes or heat in a toaster oven. Serve.

Recipe adapted from February/March 2011 issue of Kiwi magazine.