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Tag Archives: baking powder

  • Sugar Surprise Cookies

    sugar surprise cookiesI don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!

    mix a batch of brownies mix a batch of brownies

    Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.

    bake the brownies bake the brownies
    cut into round shapes with cookie cutter cut into round shapes with cookie cutter

    Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.

    Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.

    combine ingredients for cookie dough combine ingredients for cookie dough
    mix dough thoroughly mix dough thoroughly

    While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
    For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.

    Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.

    cut out cookie dough into round shapes cut out cookie dough into round shapes

    Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.


    sandwich a brownie between 2 cookie dough shapes sandwich a brownie between 2 cookie dough shapes


    Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.




    bake the cookies bake the cookies
    baked cookies baked cookies

    Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.

    To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!

    Sugar Surprise Cookies!! Sugar Surprise Cookies!!

    Contributed by Angelia Kunz


  • Fair foods and funnel cakes!


    Country Fair Days Country Fair Days

    We are in the season of fairs-county, city, and state are just a few.   This week we celebrated the raspberry festival fair and I passed the funnel cake booth.    It reminded me that for the past few years we have supplied our dried eggs to several vendors for their food booths.   I confess that I tried one and found it to be as good as it looked.   And the varieties offered were amazing!  So here is one of their recipes that make this fair treat.   Who need a fair to eat fair foods?!       I like to use the ova easy eggs.   They dissolve instantly and who can tell they are not fresh?

    Fair Food Funnel cakes! Fair Food Funnel cakes!

    1-1/2 cups flour
    ¼ cup granulated sugar
    1-1/2 tsp.  baking powder
    ½ tsp. baking soda
    2 eggs
    1 cup milk
    1 tsp. vanilla

    Mix milk, eggs, and vanilla.    Mix dry ingredients in separate bowl and then add milk mixture.   Blend until lumps are gone.  Heat oil-enough to fill  pan   2-3 inches deep.  Pour batter into a funnel or squeeze bottle (even a zip lock bag with corner cut out works) while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.   Also delicious with fruits and whipped cream.

  • Leftover Surprise Cookies

     “The cookie that has a little bit of everything”

    Surprise cookies from Rainy Day Foods products. Surprise cookies from Rainy Day Foods products.

    Still have some left over candy from Christmas?

    Try chopping them up to bake a batch of cookies! They can make for a very special dessert for Valentine’s Day, along with a little note saying,

    “Here’s a sweet treat to help show you that you’re everything to me!”

    Plus it’s a great way of emptying your junk food cupboard and recycling the candy into something new and delicious!

    1.     Start by preheating your oven to 350*

    2.     Unwrap as much chocolate candy bars as you would like to put in. Some people have more of a sweet tooth than others, so use your best judgment to know what’s going to satisfy your taste buds. I chopped up       cookie candies

    7 Hershey’s fun-size Snickers, 3 Nestle Crunch mini bars, 2 Nestle milk chocolate mini bars, and 2 Twix fun-size bars.

    3.     Stir together 3 cups of RAINY DAY FOODS ALL PURPOSE FLOUR, 1 teaspoon of RAINY DAY FOODS BAKING SODA, and ¼ teaspoon of RAINY DAY FOODS REAL SALT.

    4.    In a separate bowl, cream together 1 cup (2 sticks)of butter,   3 eggs, 2 teaspoons of vanilla extract, and 2 cups of RAINY DAY FOODS WHITE SUGAR.             

    bosch blending the cookie dough bosch blending the cookie dough

    5.     Gently pour the flour mixture into the creamy batter and mix well.

    cookie dough cookie dough


    6.     Fold the candy bar chunks into the mixture, then scoop the dough onto a cookie sheet.    



     7.     Bake cookies for 10 minutes. Let cool a couple minutes before transferring them to keep them intact.


    cookie balls cookie balls
    cookies baked cookies baked



    Or if you’re short on time, you can bake leftover surprise BARS!

    Just pour your batter in to a greased cake pan and cook for about

    26 minutes or until golden brown and tooth pick comes out clean (minus the chocolate from your candy pieces).

    cookie bars
    cookie bars single cookie bars single


    surprise cookies recipe

    Created by ~ Angelia Kunz

  • Summer Pumpkin Muffins

    Do you ever crave seasonal foods well after they've come and gone from the grocery store? Peppermint bark is something that I could eat all year long, but I only buy it at Christmastime.  Pumpkin treats are another holiday specialty that I enjoy in every season, so I always stock up on canned pumpkin puree when it's on sale in November.  These pumpkin muffins are fairly healthy and will tide you over until the cooler months.  Enjoy them warm from the oven with a small pat of butter, or eat one for breakfast on your way to work.


    1/2 cup milk, reconstituted from powder

    3 eggs  (fresh or from powder)

    1 cup pumpkin puree

    3/4 cup white sugar

    1 Tbsp molasses

    2 1/4 cups flour

    2 tsp baking powder

    1 1/2 tsp baking soda

    1 tsp pumpkin pie spice or cinnamon

    pumpkin muffin batter





    Preheat oven to 350F. Mix milk, eggs, pumpkin puree, sugar, and molasses in a large bowl. Stir in flour, baking powder, baking soda, and pumpkin pie spice until fully incorporated. Divide batter evenly into 12 muffin cups. Bake for 20-30 minutes, until tops of muffins are firm.

    Yield: 12 muffins

    Tips and Notes:

    Add more sugar if you prefer a sweeter muffin.

    Feel free to add raisins, chocolate chips, walnuts, or other desired mix-ins.


    Summer Pumpkin Muffins







    Contributed by Kate Wilt


  • Baking Powder Biscuits

    2 cups flour                                                      3 tsp baking powder

    1 tsp salt                                                           6 Tbsp shortening powder

    1 Tbsp sugar                                                   2/3 cup powdered milk, reconstituted

    Sift dry ingredients together.

    Finely cut in shortening. Stir in milk to make a soft dough.

    Pat out on floured surface to ½ to ¾ inch thickness. Cut with round cutter.

    Bake 10-12 minutes at 450 degrees F.

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  • Whole Wheat Biscuits

    2 ½ cups whole wheat flour                              2 tsp baking powder

    ¼ cup brown sugar                                             ¾ cup cold butter

    1 cup buttermilk powder or dried milk

    Preheat oven to 400 degrees F. Mix first four ingredients together.

    Add buttermilk or milk to mixture.

    Bake in greased muffin tins or drop on cookie sheet.

    Bake 20 minutes.

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  • Whole Wheat Pancakes

    2 cups wheat flour                                            ½ tsp salt

    2 tsp baking powder                                         2 cups & 5 Tbsp water

    4 Tbsp sugar                                                     4 Tbsp oil

    5 Tbsp dried whole egg                                   6 Tbsp dried milk

    Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping.

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  • Buttermilk Cornmeal Muffins

    1 cup cornmeal                                                  1 1/2 cups buttermilk

    1 1/4 cups flour                                                  1 1/2 tsp baking powder

    1 tsp baking soda                                             1 tsp salt

    1/2 cup sugar                                                     1 egg

    5 1/3 Tbsp butter, melted and cooled

    Preheat oven to 400 degrees F.

    Have ready 12 greased and/or paper-lined muffin cups.

    In a large bowl, combine the buttermilk and cornmeal; set aside.

    In another bowl, combine the flour, baking powder, baking soda, salt and sugar.

    In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.

    Add to the flour mixture just until combined; do not over mix.

    Fill prepared muffin cups 2/3 cup full; bake 15 minutes.

    Serve warm.

    (Recipe retrieved

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