Category: Just Desserts

Biscotti- Baking at Home
Just Desserts · Sanctuary Ridge Family Recipes

Biscotti- Baking at Home

Monica ScottLeave a comment

Biscotti

Biscotti is the perfect snack paired with a delicious afternoon cup of coffee or tea! It’s not a cookie, a biscuit or a scone, so what exactly is a biscotti? A slightly sweet, crunchy slice of goodness! And who knew they are soooo easy to make at home? I first made these almost twenty years ago. Since then, I have tried creating several different variations. I hope you enjoy making these at home! Without further ado, here is the recipe:

Biscotti

Monica Scott
Biscotti that you can make your own way with cranberries, almonds, pecans, chocolate chips, or anything your heart desires!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine Italian
Servings 12 Biscotti

Equipment

  • 1 Mixing bowl
  • 1 measuring cups and measuring spoons
  • 1 Baking Sheet
  • 1 Knife

Ingredients
  

  • 1/2 Cup Oil
  • 1 Cup Granulated Sugar
  • 3 1/4 Cups Plain Flour
  • 3 Eggs
  • 1 TBSP Baking Powder

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine oil, sugar and eggs in a mixing bowl. Beat until combined. Slowly add four 1/2 cup at a time, adding 1 TBSP Baking Powder with the last 1/4 cup of flour. Mix until dough is formed. *You can add cranberries, orange zest, chocolate chips, almond slivers, pecans, ect. to add your favorite flavors to the biscotti!
  • Shape dough into 2 equal sized loaves on a baking sheet. Bake at 375 degrees for 30 minutes. Remove from oven and allow to cool for 5 minutes. Slice loaves into 1 inch slices. Turn the slices onto their sides and bake an additional 10 minutes. Cool completely. Enjoy!
Keyword Biscotti, sanctuary farm family recipe
Apple Oatmeal Cookies
Just Desserts · Sanctuary Ridge Family Recipes

Apple Oatmeal Cookies

Featured Monica ScottLeave a comment
Perfectly Delicious!

Apple Season!

Here in Tennessee, it is Apple Season! All the best apples are harvested in this season of cooler nights, and breezy, sunny days. Fall has arrived and it is time to cook everything Apple! I’ve already canned Apples, cooked Apples, Apple Butter and dried Apples. I even made Apple Spice Jelly with the peels and cores this year!

Our local orchard, Wooden’s Apple House, sells apples by the box and if you are lucky you might get a box of 2nd’s. These are the apples that may have a bruise, or be smaller than the ideal apple but they are a fraction of the cost. The box of 2nd’s are usually what I use to make Apple Butter and cooked apples.

Apples
Canned Cooked Apples
Spiced Apple Jelly
Canning Day!

Apple Oatmeal Cookies

Today I want to introduce you to Apple Oatmeal Cookies. These cookies taste like Fall! They are so soft and chewy. In less than thirty minutes, you can have a warm, Apple Oatmeal Cookie to eat in your own kitchen. What are you waiting for?

Apple Oatmeal Cookies

Monica Scott
Chewy, Apple Oatmeal cookie with cinnamon. A perfect way to welcome Fall!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 dozen Cookies

Equipment

  • 1 Grater
  • 1 Mixing Bowl or Kitchen Aid Mixer
  • 1 measuring cups and measuring spoons

Ingredients
  

  • 1 Cup Salted Butter, softened
  • 1 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 eggs, beaten
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Plain Flour
  • 2 tsp Ground Saigon Cinnamon
  • 1 tsp Baking Soda
  • 3 Cups Old-Fashioned Oats
  • 1/2 Cup Apple, peeled and grated

Instructions
 

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter, sugar, eggs and vanilla extract.
  • Stir in the grated apple.
  • Slowly mix in plain four, cinnamon, baking soda, and oats. Stir until all is mixed throughout.
  • Drop by 1 inch spoonfuls onto a prepared cookie sheet, leaving 2 inches between for the cookie to spread.
  • Bake for 10 minutes or until the edges are light golden brown. Enjoy!
Keyword Apple Cinnamon Oatmeal Cookies, Apple Cookies, Family Recipes, Oatmeal Cookies, sanctuary ridge family recipes
Simple Strawberry Pie- A Low Sugar Treat!
Just Desserts · Sanctuary Ridge Family Recipes

Simple Strawberry Pie- A Low Sugar Treat!

Monica ScottLeave a comment
Simple Strawberry Pie

Simple Strawberry Pie

It’s Spring! One of my favorite things about Spring is fresh strawberries. We have been so busy this Spring with a mission trip, fencing our property and then Jamey had an accident on our farm that caused quite the scare. Thankfully he is doing great now and things are getting back to normal which means work, work, and more work!

I was reminded of this wonderful Strawberry Pie today and wanted to jump on my blog and share the recipe with you.

A few years ago I came up with this recipe for a low sugar strawberry pie. It’s quick, delicious and if you watch your sugar you will love it! Here’s the recipe:

1 graham Cracker crust,

1 small box sugar free raspberry or strawberry jello

Cool Whip

Frozen sliced strawberries- unsweetened.

Mix the jello with 3/4 cup boiling water. Let cool 5 minutes, place 1 cup sliced frozen strawberries in the bottom of the graham cracker crust, then mix 4 tablespoons of cool whip into the warm jello- whisk it with a fork – you can leave some chunks. Pour the jello/ cool whip mixture over the strawberries in the crust. Refrigerate until it sets, it doesn’t take too long. Less than 7 grams of sugar per serving if you split the pie into 8 slices!

Chocolate Silk Pie
Just Desserts · Sanctuary Ridge Family Recipes

Chocolate Silk Pie

Monica ScottLeave a comment
Chocolate Silk Pie

Decadent Chocolate Flavors!

If you are looking for an amazing foolproof dessert, this is it! I was skeptical when I found this recipe but it truly is so simple. Be sure to use good, quality chocolate and real Heavy Cream. This pie seriously melts in your mouth. Each bite is full of rich, silky goodness!

No Bake Chocolate Pie

Monica Scott
A silky smooth, salted chocolate pie! Only the Crust is baked- the filling is prepared and chilled in the refrigerator. It doesn't get any easier than this!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 Baked Pie Crust store bought or homemade is fine!
  • 1 Cup Heavy Whipping Cream
  • 12 oz. Semi-Sweet Chocolate Chips
  • 1 tsp Flaked Salt (specialty salt found in spices)

Chocolate Whipped Cream Topping

  • 1 Cup Heavy Whipping Cream
  • 2 TBSP Granulated Sugar
  • 2 TBSP Cocoa Powder
  • 1 tsp Vanilla Extract

Instructions
 

  • Set fully Baked Pie Crust aside.
  • In a microwave safe bowl, combine chocolate and 1 cup of cream. Microwave on high, stirring every 30 seconds until the chocolate melts. This should take about 2 minutes total. Whisk the mixture until very dark and creamy. Pour the mixture into the cooled pie crust, scraping the bowl with a rubber spatula to get all that chocolatey goodness into the crust! Refrigerate for 1 hour.

Chocolate Whipped Cream Topping

  • In a large bowl, whip 1 cup of cream until stiff. Whisk in the sugar, cocoa powder and vanilla extract. After the mixture forms peaks, spoon it all into a piping bag and squeeze dollops around the edge of the pie. Sprinkle the flaky salt around the edge to garnish.
  • Refrigerate until ready serve!
Keyword No Bake Chocolate Pie, Salted Chocolate Pie, Sanctuary Ridge Famiy Recipe
Whisking the Pie
Silky Chocolate Pie
Chocolate Whipped Topping to finish!
Chocolate Cinnamon Angel Food Cake
Just Desserts · Sanctuary Ridge Family Recipes

Chocolate Cinnamon Angel Food Cake

Monica ScottLeave a comment
Baking Angel Food Cake in Great-Grandma’s Bundt Pan

Fighting Covid from the Couch

Over the past two weeks, I have typed over 100 recipes for a Recipe Book project I am trying to complete this year. We have been sick, so that means I have been stuck on the couch going through my recipe books and notes. I found so many family favorites that have been forgotten. Heavenly Baked Chicken and Grandma’s Chicken-n-Dumplings. I also came across this old Chocolate Cinnamon Angel Food Cake Recipe that my uncle made many years ago. I honestly haven’t made it in many years myself, but I knew as soon as I felt better I was going to make this cake!

My Great-Grandma’s Bundt Pan

I adored my great-grandma. She loved when we visited. She kept a closet full of old puzzles and games for us to play with and even had a twin bed in a small bedroom at the back of her house that we stayed in sometimes when we slept over. She always had a pitcher of cold water in her refrigerator and Campbell’s Chicken with Stars soup for us to eat. We watched Wheel of Fortune, Jeopardy and the Braves baseball at night. I can still picture her sitting in her recliner. There are so many great memories at her house!

This Bundt pan is my treasure from Great-Grandma’s kitchen. I use it for Monkey Bread, Apple Cake and now this amazing Chocolate Cinnamon Angel Food Cake.

This Cake is simply divine! I hope you will try making it sometime soon and leave me a comment!

Chocolate Cinnamon Angel Food Cake

Monica Scott
The BEST Angel Food Cake ever! The flavor and texture are divine!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1/4 Cup Unsweet Cocoa Powder
  • 1 tsp. Ground Saigon Cinnamon
  • 2 tsp. Vanilla Extract
  • 1/4 Cup Boiling Water
  • 1 3/4 Cups Granulated Sugar
  • 1 Cup Plain Flour, sifted
  • 1/4 tsp. Kosher Salt
  • 16 Egg Whites
  • 2 tsp. Cream of Tartar
  • Coconut Whipped Cream, for garnish

Instructions
 

  • Preheat oven to 350 degrees.
    In a medium mixing bowl, combine cocoa, cinnamon, vanilla and boiling water with a whisk until smooth. Set aside.
    In a separate bowl, combine 3/4 cup sugar, plain flour and salt. Whisk to mix and aerate. Set aside. In a stand mixer, beat egg whites on medium speed until frothy, add cream of tartar, and beat until soft peaks form. Now add the reserved 1 Cup of Granulated Sugar, 1/4 cup at a time while continuing to beat the egg whites until stiff peaks are formed. Remove 1 cup of the egg white mixture and add to the cinnamon cocoa mixture, whisking until it is combined. Now, over the egg whites you will dust the flour mixture in four or five batches as you gently fold in each "dusting" with a wire whisk. Once that is combined, fold the cocoa mixture into the egg white batter until it is uniform in color. Be gentle as you fold it, trying to keep as much air in the mixture as possible. Pour the batter into an uncreased pan until it is 3/4 inch from the top. Run a butter knife through the batter to remove air pockets. Bake for 40 minutes at 350 degrees. The cake will be risen out of the pan and will have deep cracks in the surface when it is done. To remove the cake, invert over a clean cake plate and allow to cool for 2 hours. Carefully remove the cake from the pan. Cut into 12 equal slices and serve with a generous portion of Coconut Whipped Cream for garnish.
Keyword Angel Food Cake, Chocolate Cinnamon Angel Food Cake, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Apple Pie Bars
Just Desserts · Sanctuary Ridge Family Recipes

Apple Pie Bars

Monica ScottLeave a comment
Delicious Apple Pie Bars

A Twist on a Classic Dessert

This Apple Pie Bar will be a hit at your next gathering! I love a good Apple Pie with streusel topping and a scoop of vanilla bean ice-cream. This twist on the classic apple pie is easy to make with ingredients you probably have in your pantry right now. The layers of shortbread crust, apple filling and streusel topping are just divine! If your mouth is not watering yet, just hold on to your taste buds! As if the amazing flavors are not enough, this recipe is easily doubled to serve 24 or more, which makes it the perfect dessert for those upcoming Holiday gatherings. Let me know what you think in the comments below!

Constructing Apple Pie Bars

Apple Pie Bars

Monica Scott
Layers of delicious Apples, shortbread crust, and streusel topping make this a winning dessert any time of the year! Simply Delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • measuring cups and measuring spoons
  • Large mixing bowl
  • Mixing bowl
  • Spoon to stir
  • 9×12 inch baking dish or foil pan

Ingredients
  

Shortbread Crust

  • 1/2 Cup Salted Butter, softened
  • 1/4 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 Cup Plain Flour

Apple Pie Filling

  • 2 Apples, peeled and sliced thin
  • 2 TBSP Plain Flour
  • 2 TBSP Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves

Streusel Topping

  • 1/2 Cup Old Fashioned Oats
  • 1/3 Cup Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/4 Cup Plain Flour
  • 1/4 Cup Salted Butter, melted

Instructions
 

Shortbread Crust

  • Preheat oven to 315 degrees.
  • Combine all ingredients until a soft dough is formed. Press the dough evenly into the bottom of a greased, 9×12 inch baking pan or dish. Bake for 15 minutes . While baking, move to the next instruction group.

Apple Pie Filling

  • In a large mixing bowl, combine the ingredients until apples are well coated. Set aside.

Streusel Topping

  • Combine ingredients in a small mixing bowl. Set aside until Shortbread Crust is finished baking.
  • Turn the oven to 350 degrees when the crust is finished baking and remove crust from oven.

Layer the Apple Pie Filling over the warm shortbread crust as evenly as possible.

    Next, layer the Streusel Topping over the top of the Apple Pie Filling as evenly as possible.

    • Return the pan to the oven at 350 degrees for 30-35 minutes or until light golden brown. Allow to cool before cutting: drizzle store bought caramel sauce over the entire dessert for an extra special treat!
    Keyword Apple Pie Bars, sanctuary ridge farm family recipe

    © Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.