This recipe you can use any 1/2 pint jar of jam you have on hand. It's a good way to get rid of old jams you have in your pantry. I can lots of jam with a low sugar pectin called Pomona's Universal Pectin. It's easy to use and very reliable. 

Oven: 350 degrees
Time: 35 minutes
Pan: 9x13 inch

Ingredients:
1 1/2 cup + 2 T unsalted butter (198g)
3 T brown sugar (45g)
3 T sugar (45g)
2 T. Honey (40g)

1 1/2 c. rolled oats (150g)
1 c. soft white flour (120g)
1 c. oat flour (120g)  use oat groats & mill or grind rolled oats in your blender
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. ground cinnamon

1 half pint of any jam
1 tsp. lemon juice

Instructions:

• Preheat the oven to 350 degrees
• Line a 9x 13 inch baking pan with parchment paper.
• Cream the softened butter, sugars and honey.
• Add the rolled oats, soft white flour, oat flour, baking powder, salt, vanilla and cinnamon. (use different spices to complement your jam)
• Press 2/3 of the dough into the bottom of the prepared pan and reserve the remaining 1/3 (about 200g) for the topping.
• Stir together the jam and lemon juice. Spread the mixture evenly over the bottom curst.
• Crumble the remaining 1/3 (about 200g) of the dough over the jam filling. I added a 1/4 cup of rolled oats also on top to fill in better. 
• Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on the rack before cutting into bars. 
• Enjoy they are not too sweet and have a tender crumb. Freeze the extra for later. ​

These are melt in your mouth good. The lemon comes out for a hint of flavor and the basil gives the cookie a pretty appearance. I also make them with lemon verbena instead of the basil.

Yields: 24 cookies
Bake: 15-20 minutes
Oven: 350 degrees

Ingredients:
227g butter (1 c.)
85g (1/4 c.) honey

3T. sliced fresh basil leaves or 3T. sliced fresh lemon verbena leaves
1T. lemon zest

177g oat flour (7/8 c.)
200g soft white flour (1 3/4 c.)
1/2 tsp. salt

Course sugar for topping

Directions:

• Cream the softened  butter very well, and add the honey and beat again
  
• Add the fresh basil or lemon verbena leaves and  lemon , along with the oat flour into the food processor and puls until the herbs are very finely chopped.
• Add the soft white flour, salt and pulse again until mixed.
• Add the butter and honey mixture and pulse until a moist clump forms int he food processor.
• Chill the dough 2 plus hours.
• Measure level tablespoonfuls of dough and rolls between your palms to form balls. Place on a baking sheet, spacing 2 inches apart.
• Lightly dust the bottom of a flat measuring cup with powdered sugar to prevent sticking and press down on the cookies into 2 inch rounds.
• Sprinkle tops of cookies with course sugar, Bake until the edges are slightly brown 15-20 minutes. Let them cool on the ban before your transfer them to a wire rack.
  

Congo Bars are a variation of the Blondie bar with the addition of coconut and white chocolate chips. These are chewy, not too sweet perfect for taking in your lunch or a good snack.

Pan: 13 x 9 inch pan lined with foil
Oven: 350 degrees
Bake: 22-25 minutes

Ingredients:
1 1/2 c.+ 1T Soft White Flour (204g)
1 tsp. baking powder
1/2 tsp. salt

1 1/2 c. brown sugar (150g)
12 T. (1 1/2 sticks) unsalted butter (170g) melted and cooled
2 large eggs
1 1/2 tsp. vanilla extract

1 c. pecans, toasted and chopped coarse (113g)
1 1/2 c. unsweetened shredded coconut toasted
1/2 c. semisweet chocolate chips (157g)
1/2 c. white chocolate chips (157g)

Directions:

• Toast the coconut on a baking sheet in the oven at 350 degrees until light golden in color 4-5 minutes.
• Toast the chopped pecans
• Adjust the oven rack to the middle position and preheat the oven to 350 degrees
• Line the baking pan with 2 pieces of foil, one the length of the pan plus some overhang and the other the width with overhand on the sides. This will also you to life the squares out of the pan to cool and cut. Grease the foil with vegetable oil.
• In a bowl add the flour, salt, baking powder in a bowl mix and set aside
• Whisk the brown sugar, and the melted butter together in a medium bowl until combined. Add the eggs and vanilla to the mix.
• Fold the dry ingredients into the wet mixture and mix until just combined. Do not over mix.
• Fold the toasted coconut  and pecans and chocolates into the mix.
• Place the batter into the prepared pan and smooth out the top with a spatula.
• Bake until the top is shiny and cracked and feels firm to the touch about 22-25 minutes. Transfer the pan to a wire rack and cool completely. Loosen the edges and lift out using the foil. Cut into 2-1 1/2 inch squares.

This is a great recipe that you can omit the nuts, or add dried cranberries or other fruits for a totally different cookie. They are always perfectly round if you use a cookie scoop and soft in texture.

Bake 350 degrees
Time 12-14 Minutes
Makes about 2 dozen

Dry Ingredients... Use a large bowl
2 c. + 2 T.  Soft White Flour (285g)
2 T. Barley Flour (15g)
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt

Melt 140g (10 T.) Butter in a sauce pan until golden brown
(swirl until turns a light brown color)

In a glass or metal bowl (will be putting over steaming water)
4 T. Butter (56g)
1 ¾ c. Brown Sugar (250g)
1 T. Vanilla
1 Ex. Large Egg

1/2 c. Chopped Pecans Toasted (60g )

Set Aside For Rolling Cookies
1/4 c. Brown Sugar  (25g)
1/4 c. Sugar (25g)

Directions
Mix Dry ingredients in a large Bowl and set aside

• In a bowl set over boiling water, add the 10 T. burnt butter, 4 T. butter, brown sugar, vanilla and egg.
• Stir until well mixed and the sugar is melted
• Pour over dry ingredients and mix by hand. Mix until no flour is seen.
• Add toasted Pecans and mix again.
• Let dough sit for 1/2 hours then scoop out with cookie scoop.
• Chill 2 hours or overnight is best.
• Roll in sugar mixture right before baking.

Bake for 14 minutes

If you read the post on how to make the perfect cookie you will notice that you need to freeze them overnight. This extra step is well worth it, the cookies come out shaped better and with a chewy texture. Baking from the frozen state does require you to bake them a minute longer at 350 degrees. If you bake them at 375 degrees 13-14 minutes is just about right in my oven. These cookies are good if you only refrigerate them for 2 hours or if you freeze them overnight.

Bake 350 Degrees
Time 14 minutes
Makes about 2 dozen

Dry Ingredients
2 1/2 c. + 2T. Soft White Flour (330g)
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt

In Mixer
2 Sticks Butter (226g)
1 c. Dark Brown Sugar (200g)
1 c. Sugar (200g)
1 c. Crunchy Peanut Butter (256g)
2 Large Eggs
2 tsp. Vanilla

1. c. Roasted Salted Peanuts (141g) Ground in a food processor to resemble bread crumbs.

Instructions

• Mix dry ingredients in a bowl, set aside
• Cream butter, sugars, until light and fluffy (How to Cream Sugar)
• Add peanut butter and mix well
• Add eggs, one at a time mixing well after each
• Add vanilla and beat until light and fluffy
• On low speed add half the dry ingredients and mix, then add the rest beat until mixed well
• Stir in the processed salted peanuts
• Refrigerate for 15 minutes
• Scoop onto sheet spacing close together and place into the refrigerator for 2 hours

Baking
Bake on sil pad spacing about 2 inches apart. If you want a thicker cookie bake without pressing down. Typically peanut butter cookies are pressed with a fork twice at perpendicular angles leaving a crisscross design. Bake 14 minutes, let them cool on the sil pad 3 minutes to finish baking before removing to a cooling rack.

These chocolate chip cookies are soft, full of chocolate and nuts, with a rich butter flavor. They do not require a mixer to make so are simple too throw together. In order to get that soft texture, you will need to chill them at last 4 hours or overnight is best, so plan ahead. They can be made in the dough stage then frozen, so you can bake just a few at a time. What we do is bake the batch then freeze them, out of site is a good option for us controlling our diet. I have to think twice and plan ahead if I want to have one which controls the mindless eating for me.

Chocolate Chip Cookie Recipe
Equipment:
Scale...Once you have one you will wonder how you baked without it.
# 24 Baking Scoop ....Used for mainly cookies, it makes a decent size cookie.
Baking Sheet...I use a half sheet baking pan with a silpat. It works well because it keeps the bottoms of the scones from over browning.
Food Processor or Blender... This will process the oats in the recipe, either piece of equipment will work fine.

Oven: 350 degrees
Bake: 13 - 17 minutes (my oven was good at 14 minutes)
Pan: Sheet Pan
Yields: 24 cookies

Ingredients:
1/2 c. old fashioned oats (78 g)
2 1/4 c. flour if you use all purpose ( 292 g whole grain soft white)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon

3/4 c. sugar (150 g)
3/4 c. brown sugar (150 g)
1 T. vanilla
1 c. butter (2 sticks) melted (226 g)
2 large eggs
1/2 tsp. lemon juice

Tidbits:
2 - 3 c. chocolate chips
1 1/2 c. toasted walnuts chopped

Oven: 350 degrees
Bake Crust: 123-15 minutes
Bake Bars: 40 minutes
Pan: 9x13 inch
Servings: 36 two inch squares chill before slicing

Ingredients:
Oatmeal Crust
2 1/8 c. soft white flour (275 g)
1 1/2 c. old fashioned rolled oats (165 g)
1/2 tsp. salt
3/4 c. brown sugar (150 g)
16 T. (2 sticks) (227 g)
1 tsp. cinnamon

Option: Add a bag of butterscotch chips to the crust. My husband is not a lemon fan and this combination is nice. If you do this, pulse the chips before adding the butter to the food processor. I find they are easier to chop up.

Cream Filling
1 pkg. cream cheese (8 oz.)
1 can sweetened condensed milk
1tsp. vanilla
1 medium lemon zested and juiced
Or use your preserved lemons
2 lemon rinds plus 2 T. lemon juice.... How To Preserve Lemons

Directions:
Prepare the Pan

• Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees.
  
• Cut an 18 inch length of foil and fold lengthwise to 8 inches wide. Fit the foil into the 9x13 inch baking dish. Push the foil into the corners and up the sides of the pan. allowing excess to overhang the pans edge.
• Cut a 14 inch length foil and fit into the width of the baking pan in the same manner as the first sheet.
• Spray the foil with a nonstick cooking spray or use my Recipe for Release Me Cream
• This will create handles for easy removal of the bars after cooking.

Fall is just around the corner and so is apple season. Apple pie is always good but this is a new twist on an old time classic.  This recipe looks like it has a lot of steps but you can make the salted caramel ahead of time. It's also best to make the bars the day before so they can cool completely.



Oven: 350 degrees
Bake: Crust 15 minutes
Bake: Bars 30 minutes    (Double recipe  bake 45 minutes)
Pan: 8 x 8     (Double Recipe 9x13 pan)
Yield: 12-16 bars depending on the size

Ingredients:
Shortbread Crust

• 1/2 c. (113g) unsalted butter, melted
  
• 1/4 c. (50g) sugar
  
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 c. (125g) soft white flour
  

Apple Filling

• 2 large apples, peeled and thinly sliced 1/4 inch thick                            (3-4 cups depending on the size)
• 2 T. flour or
• 2 T. sugar
• 1 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  

Streusel

• 1/2 c. (40g) old-fashioned oats
• 1/3 c. (70g) packed light or dark brown sugar
• 1/4 tsp. cinnamon
• 1/4 c. (30g) soft white
• 1/4 c. (60g) unsalted butter, cold and cubed
• homemade salted caramel sauce (Recipe)

Directions:

1. Preheat the oven to 300°F Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
   
2. Make the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Next add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
4. Make the streusel: Mix the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or with your fingers, until the mixture resembles coarse crumbs. Set aside.
   
5. Remove the crust from the oven, and turn the oven up to 350°F Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold

 Tips

1. The bars keep best in an airtight container in the refrigerator for up to 3 days. Freezing them will keep them fresh for 3 months. Thaw them overnight in the refrigerator then drizzle with the caramel before serving.
2. Use two different kinds of apples for a more complex flavor. I use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady.

If you are one of the lucky ones that has zucchini in abundance this season, here is  the perfect way to eat it. Now I know zucchini cobbler does not sound that appetizing.  Your family will not even know, it tastes just like an apple cobbler.  This recipe is based on a Taste of Home recipe.



Oven: 375 degrees
Time: 35 -40 minutes
Yields: 16-20 servings
Pan: Jelly Roll Pan (15 x 10 x 1)

I halved the recipe since there are only 2 of us, and I baked it in a round 9 inch cake pan. These taste better the second day, the lemon flavor subsides and it tastes more like apple filling.                     
Ingredients:

• 8 cups sliced thin, seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice (162 g) .. can reduce the lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
  (or use 2 tsp. apple pie spice mix)
• 1/2 c. raisins, or chopped nuts or dried cranberries (all optional)
  
  CRUST ... wonderful crust!
  
• 4 1/4 cups soft white (510 g)
• 2 cups sugar (400 g)
• 1-1/2 cups cold butter, cubed (340 g)
• 1 teaspoon ground cinnamon

Directions:

1. Slice the zucchini thinly and remove the seeds. I did not remove the seeds and it was just great, I guess it depends on how large they are. The shape will be like apple slices. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Drain the liquid before adding the spices and 1/2 cup of the crust mixture.
2. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Divide the remaining crust in half and press the crust into the bottom of the greased pan. (15-in. x 10-in. x 1-in jelly roll baking pan). Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon and even some oats on top are nice.
3. Bake at 375° for 35-40 minutes or until golden and bubbly. 
4. Yield: 16-20 servings.

Changing the size of pan
The larger 15 x 10 inch jelly roll pan gives more surface area for browning so if you change the pan size below are some suggestions.

- Half the recipe and use an 8 x 8 pan, a round 9 inch pan or pie plate.

- If you use an 9 x 13 inch pan  bake a little longer because it's thicker, you will also want to reduce the oven temperature 25 degrees. I also change the crust to use 3 cups flour, 1 1/2 cups sugar, and the 1 cup butter. Worked just fine for the 9 x 13 pan."

Freezing Tips
Make several batches of the zucchini filling, freeze it, and then defrost for a quick dessert all winter long. All you have to do is make the crust. This is a time saver.

Nothing beats a good Brownie, and this recipe is really good, it comes from King Aurthur flour. I give you the original brownie recipe and a  healthier option.  Cut the recipe in half and use an 8x8 pan if you don't want to have these hanging around tempting you. A good option is to freeze half the pan for a later date.

Oven: 350 Degrees
Bake: 30 minutes ... Let sit overnight before cutting
Pan: 9" x 13" or half recipe 8" x 8"
Yields: 24 (2 inch brownies)

These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate, these brownies are the best. We discovered their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.

Ingredients:

• 1 c. unsalted butter (2 sticks)  (227 g)
  
• 2 c. light brown sugar (425 g)
  
• 2 c. semi-sweet or bitter-sweet chocolate chips (340 g)
  
• 3/4 c. Dutch-process cocoa (64 g)
  
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. espresso powder, optional but recommended
• 1 T. vanilla extract
• 4 large eggs
• 1 1/2 c. soft white flour  (177 g)
  

Healthier Option
These are just as chocolaty but, are more cake like in texture. My thought is if you are going to eat a brownie go for the original and just have a smaller portion.

• 1/2 c. butter (1 stick) 113 g
• 1 c. light brown sugar (200 g)
• 2 c. semi-sweet chocolate chips (340 g)
• 1/2 c. apple sauce (122 g)

• 3/4 c. Dutch-process cocoa (64 g)

• 1 tsp. salt
• 1 tsp. baking powder
• 2 tsp. espresso powder
• 1 T. vanilla extract
• 4 large eggs
• 1 1/2 c. soft white flour (177 g)

Directions:

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Add the chocolate chips to the hot mixture and stir until melted.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla. (apple sauce if using the healthy version)
5. Add the eggs, stirring till smooth.
6. Then add the flour again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.
   

Tips 

• You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.

If you are watching your weight you have to be creative and add items that are low in calories and will fill you up. We have become a great fan of the bean. I know it sounds, well not so appetizing but you will never know you have added them to the recipe and your dish will be healthier and fill you up, which is very helpful with brownies!

Rich Healthy Brownies
4oz. unsweetened baking chocolate
1 T. butter (14 g)
1 can (15oz) drained soybeans or cook soy beans (200 g)
2 c. sugar (400 g)
1/2 tsp. salt
3 T. soft white flour (21 g)
4 T. instant coffee
2 eggs (large)
2 egg whites or use 1 egg

1 tsp. vanilla
1/2c. chocolate chips (157 g) or other tidbits
1/2 c. non toasted walnuts (60 g)

Instructions
If you are using canned soy beans rinse the beans under running water and set aside to drain well.
Melt the butter and the chocolate in a double boiler or in  the microwave then mix together until smooth.

In a food processor or blender combine the soybeans, sugar, salt, flour, coffee and only 1 egg blend until smooth.

In a  separate bowl beat with a mixer the remaining egg and egg whites. Add to the eggs, the bean mixture then the melted chocolate and vanilla. Mix until combined, then fold in the chocolate chips or other tidbits.

Prepare the Pan
Spray the pan with a vegetable spray and line with aluminum foil. Cut the foil so it hangs over the edges of the pan so you can lift the brownies out after baking them. Pour the mixture into the prepared pan and sprinkle with the walnuts. Bake for 25 - 30 minutes at 350 degrees.

Oven: 350 degrees
Bake: for 25 -30 minutes
Pan: 9x13 inch or if you want thicker brownies reduce the ban size to 9x9 inches