Caramel Coconut Squares

1/2 Cup Unsalted Butter
1 Cup Sugar
1 1/2 Cups Unbleached Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
1 T. Vanilla
12 Caramels, Unwrapped
1/4 Cup Mini Chocolate Chips
1 Cup Sweetened Flaked Coconut

Preheat oven to 350
Use an ungreased 9 x 9 baking pan

Slice butter into baking pan and set in oven to melt, about 3 minutes.
Stir sugar into butter.  Let cool for 5 minutes.
Dump flour, baking powder, & baking soda into pan.  Stir to combine.
Make a well in the center.  Add egg and vanilla;  stir everything together, scraping down sides.  Press mixture into pan.
Cut caramels into small pieces and scatter over dough.  Sprinkle with chocolate chips and coconut on top.

Bake it 12 to 16 minutes or until crust and coconut are golden brown.  Cool slightly before cutting into squares.

Serve it warm and drizzle pieces with caramel topping if desired.

Dump & Bake Desserts  

5 - Layer Chocolate Chip Cookie Bars

1 (16.5 oz) tube refrigerated chocolate chip cookie dough, softened
1 (14 oz) can fat free sweetened condensed milk
1 (11 to 12 oz) bag white chocolate chips
1 Cup sweetened flaked coconut
1 Cup chopped pecans

Preheat oven to 350 degrees
Lightly grease a 9 x 13 baking pan

Press dough evenly into bottom of prepared pan and slightly up sides to form a shallow rim.

Bake 15 minutes.

Drizzle sweetened condensed milk evenly over partially baked crust.

Sprinkle with baking chips, coconut, and nuts.

Bake it about 25 minutes more or until golden brown.  Let cool for 20 minutes before loosening bars from sides of pan.  Cool completely before cutting.

Serve with a glass of milk.  

Loaded Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1 large egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1 heaping cup milk chocolate chips

DIRECTIONS:

1.                         To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, applesauce, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

2.                         Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda,  and beat on low speed until just combined, about 1 minute.

3.                         Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

4.                         Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

5.                         Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6.                         Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7.                         Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html

Pizza

1 ¼ Cups hot tap water
1/8 Cup applesauce
1/8 Cup honey
1 ½ Cups flour – wheat, unbleached white, or a combination of both -- sifted
½ Tablespoon potato powder – can substitute regular flour or oat flour
1 Tablespoon Applesauce Powder – can substitute regular white sugar, raw sugar, or brown sugar
1 ½ Tablespoons raw sugar – can substitute granulated sugar or brown sugar
¼ Cup dry powdered milk
½ Tablespoon powdered Egg mix – can leave this out if necessary
4 teaspoons vital wheat gluten
1 Rounded Tablespoon SAF instant yeast

1 ½ Cups flour – sifted –

Use dough hook—for Kitchen Aid when using dough hook use a 2, 3, or 4  on the speed.

Kitchen Aid does not tolerate this recipe doubled very well.

Put water, all sugars, honey, & yeast into bowl, set aside and let raise.  Put applesauce, into bread mixer.  Add 1 ½ cups flour, potato powder, dry milk, dry egg mix.  Now put sugar and  yeast mixture into mixer.  Mix for a minute.  Turn off and let SPONGE (covered) for 6 minutes.  Start mixer again, NOW add the rest of the 1 ½ cups flour.

Let knead for 6 minutes if white bread or 9 minutes for 1/2 white, 1/2 wheat, or 12 minutes for whole wheat.  Stop machine and let rise for 20 minutes (covered).

Remove dough from the bowl.  For bread loaves to be nice and smooth looking—roll dough out flat on floured surface then roll up into a loaf and tuck in ends.

Form into loaves, rolls, breadsticks, cinnamon rolls, pizza crust, etc.  Place in/on cooking sprayed dish, cookie sheet, or pizza pan cover and let raise 20 to 60 minutes, or longer.  Pizza crust does not need final rising.

Turn oven on to 350 degrees F.  Bake 20 to 30 minutes depending on what you are baking, and depending on how hot your oven cooks.

Pizza cook for 15 to 20 minutes on 450 degrees.

Makes 1 Large bread loaf = 1 ¼ loaves – you’ll need and x-tra large loaf pan for this recipe.

If you live in a dry climate, you may want to put a pot of water on the stove to boil while you make and raise the bread.  This will help your bread to raise better.