I originally made this recipe in … 2012? I am in the process of fixing all of the broken links and duplicate pages that come with merging three (at least) websites into one. The link for this recipe was broken and no matter how much searching I did online, I could not find the recipe anywhere. So, since I actually wrote this recipe in my notebook way back when, now it’s mine. š I will make these again, taking better pictures. For now, here is the recipe.
UPDATE: I made this recipe again to take better pictures and parchment paper makes the sticking worse! Use a non-stick baking pan and spray and LET COOL. These cookies are very wet! I tried 2 variations (a little almond flour and a little coconut flour). If you were to add 2 Tablespoons of coconut flour (possibly 1/4 cup), these retain their shape much better, are not as wet, and hide the coconut flavor perfectly (I really do not like coconut flour).
Cheesecake Cookies
Nut, Coconut, and Sugar-free soft cheesecake cookies
#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it. http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html Ingredients 1 Ā¼ cups almond flour 3/4 cups finely shredded, unsweetened coconut 1/2 tsp baking soda 1/2 tsp salt 1/4 cup butter, softened 1/4 cup Kelapo coconut oil 1/2 cup Swerve Sweetener 2 tsp molasses (optional) 1 large egg 1/2 tsp vanilla extract 3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate
Well, these just came out of the oven and, so far, the consensus is, “Yum”! Now, I don’t have any no-sugar, low-carb jelly or jam (doesn’t that sound gross?) so I put a dark chocolate chip in the top. I also only substituted 1 tablespoon of honey with 1 tablespoon of Splenda. They don’t crumble as bad as the last time I made sugar/gluten free cookies (they were peanut and crumbled if you looked at them funny). I also only got 18 cookies out of it (not sure if it’s due to my homemade almond flour or my inconsistent “tablespoons”). I will definitely make these again!
For years, I have been told that the perfect replacement for buttermilk is milk with 1 teaspoon of lemon juice or vinegar added to it. Thatās all I had been using in recipes that require buttermilk. I never knew there was a difference because I did not have anything to compare it to. The first time I tasted buttermilk was when I was 4 years old (the flavor left that large of an impression). I decided from that day on I would never have buttermilk in my house.
So, 37 years later Iām surfing the internet looking for the āperfectā pancake recipe. I found this one:
The Best Buttermilk PancakesMakes nine 6-inch pancakes The key to fluffy pancakes is not to over-mix the batter; you need small (the size of peas) lumps to remain.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat electric griddle to 375Ā° (or medium heat for a non-electric griddle). Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
How could I go wrong with a recipe from a website called āPerfect Pancakeā? So, I made the recipe with my tried and (what I thought was) true buttermilk replacement. The batter was so thin I ended up adding at least one more cup of flour and the resulting pancakes were too āflour-yā. I thought I was just doomed to not have good pancakes (since I refuse to buy pancake mix).
Then, my husband broke down and bought some buttermilk. His mother always cooked with buttermilk but I can be one stubborn woman. I hate buying one item (or ingredient) that will only be used for one recipe.
So, we made the recipe as written and wouldnāt you know these were/are the best pancakes I have ever made! They also make the best waffles! So, I have been on a buttermilk kick!
I had never understood what buttermilk was. I know traditionally it was the milk left over from the process of making butter but also knew that is not what we buy in the store. Thatās when I found this web page:
Thanks to this web page, I have made one and a half gallons (it would have been even more but we needed to have waffles last night before the latest batch was finished ā¦ had to use 3 cups of the store bought buttermilk for the recipe) from a half gallon container.
So now I am hunting around for recipes that call for buttermilk. I found one that I just had to try:
From āBetty Crockerās Picture Cook Book ā Revised and Enlargedā circa 1958:
Old-Time Cinnamon JumblesMade with buttermilk ā¦ delicately soft and cake-like. āSo easy ā¦ that making them is a thrill for the girls in the Home Economics classes each year,ā according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!Mix thoroughly ā¦1/2 cup soft shortening (part butter) (Brenda: I used only butter)1 cup sugar1 eggStir in ā¦3/4 cup buttermilk1 teaspoon vanillaSift together and stir in ā¦2 cups sifted flour1/2 teaspoon baking soda1/2 teaspoon saltChill dough. Drop rounded teaspoonfuls about 2ā apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 teaspoon cinnamon). Bake until set but not brown.Temperature: 400 degrees F (moderate hot oven).Time: Bake 8 to 10 minutes.Amount: About 4 dozen 2ā cookies.
āDelicately soft and cake-likeā is the perfect description for these cookies. They are VERY soft and have the consistency of a flattened cupcake. They are also very mildly flavored. Iām not sure what I expected prior to making this recipe but know I did not get what I wanted. I did not like the cinnamon on top but Iām not sure what I could have replaced it with so I would really like these cookies. I will not make this recipe again but thought I would share ā¦ Iām sure some will like this recipe.
I will not give up my search for buttermilk recipes! Iāll share more as I find them!
While taking a much needed sabbatical, I have been cooking and baking … a lot! Because I am how I am, I have been trying recipes from my latest cookbook. I received this cookbook from my Mother-In-Law and I love it! It’s Betty Crocker’s Picture Cook Book from around 1958.
Chocolate Chip CookiesGlamorous, crunchy, rich with chocolate bits and nuts.Also known as “Toll House” Cookies … from Kenneth and Ruth Wakefield’s charming New England Toll House on the outskirts of Whitman, Massachusetts.Ā These cookies were first introduced to American homemakers in 1939 through our series of radio talks on “Famous Foods from Famous Eating Places.”Mix thoroughly:
2/3 cup soft shortening (part butter)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 teaspoon vanilla
Sift together and stir in:
1 1/2 cups sifted Gold Medal Flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
* For a softer, more rounded cookie, use 1 3/4 cups sifted flour.Stir in:
Drop rounded teaspoonfuls about 2″ apart on ungreased baking sheet.Ā Bake until delicately browned … cookies should still be soft.Ā Cool slightly before removing from baking sheet.Temperature: 375 degrees F
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2″ cookies.
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