Three butter baking recipes for the Fall and Winter cake cookies

 

It is winter, and a good time to bake, and have the butter cookies and cakes to snack on through the colder days, also good for holidays and for special dinners

 

 Butter Cake

1/4 cup butter

1/2 cup white sugar

1 large egg

1/2 tsp vanilla extract

2 tsp baking powder

1 cup all purpose flour

1/2 cup whole milk

cream butter, sugar add egg and vanilla, mix others in separate bowl and well combine, then put in glass or ceramic container in oven at 350 degrees for 40 minutes or until fork comes clean and top is nicely golden and brown in small points

serve warm immediately if possible, if not : place in OFF oven with a bowl of water or cover with aluminum foil on stovetop to cool down - serve with fruit over the top, warmed pie cherries, apples or peaches in their natural syrup

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Sugar Cookie

3/4 tsp baking powder

1/4 tsp salt

1 1/3 cups all purpose flour

mix these together well with a bit of cinnamon

cream 1 cup softened butter with 1 cup sugar, 1 large egg and 1 tbsp vanilla extract 

add a tiny bit of milk to the proper consistency, not too much

form small balls, 1 coffee teaspoon full and place well apart on ungreased pan, you may smash them down a bit with a fork (crispier, watch them closer, they are flatter to begin with), or not (take longer, be more dome-shaped)

bake at 350 degrees for 15 minutes or until beginning to brown underneath but not on top 

remove to parchment paper on pan and let cool before storing

(Mark wants to add nut flours to this recipe and I'm not sure how that will work - will see and add recipe that worked to this later if it is good)

We mashed up six to eight brazil nuts in a mortar and pestle and added the sticky mash to the sugar and butter mixture to make a second batch of cookies

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Banana 'Pudding' cake (No butter, good to make use of bananas before they go off)

2 nearly overripe bananas (softened, starting to get black streak, not so soft they fall apart when peeled)

mash in the bottom of a ceramic pie pan, add 3 large chicken eggs and break yolks, add a few tablespoons of white sugar, splash of whole milk, dash x 2 of salt over top - mix well

add about 1/4 to 1/2 cup of brown rice flour (depends on the milk earlier) and a shred of well crushed baking powder - consistency should be that of slightly thicker pancake batter, may add a handful of chocolate chips or nuts, but not too much as the batter is fairly thin in the pie pan

let sit for 5 minutes on countertop while oven heats to 350 degrees - to allow the baking powder to start to form small bubbles in surface

when oven has heated, place inside and bake for 40 minutes or so, until the edge at the pan begins to show browning, and fork comes clean in middle

let cool, and cut, store in refrigerator