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Delicious Raspberry Oatmeal Cookie Bars
Lunch American

Delicious Raspberry Oatmeal Cookie Bars

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.
  2. 2 Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
  3. 3 Press 2 cups oat mixture into the bottom of the prepared pan.
  4. 4 Spread jam to within 1/4 inch of the edge.
  5. 5 Sprinkle remaining crumb mixture on top; press down lightly into jam.
  6. 6 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  7. 7 Allow to cool before cutting into bars.

By MARBALET

Extreme Banana Nut Bread 'EBNB'
Lunch American

Extreme Banana Nut Bread 'EBNB'

4.7

Prep
15 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, and salt into a large bowl.
  3. 3 Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
  4. 4 Pour wet ingredients into flour mixture and stir just until blended.
  5. 5 Divide the batter evenly between the two prepared pans.
  6. 6 Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
  7. 7 Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
  8. 8 Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.

By SASEIGEL

Moist Vegan Sugar Cookies
Lunch American

Moist Vegan Sugar Cookies

5.0

Prep
15 min
Cook
7 min
Total
22 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
  2. 2 Sift flour, baking powder, cinnamon, and baking soda into a bowl.
  3. 3 Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
  4. 4 Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden, about 7 minutes.

By xherbivorex

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Pressure Cooker Cream of Tomato Soup
Lunch American

Pressure Cooker Cream of Tomato Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
  2. 2 Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

By skybear

Chocolate Chip and Coconut Lunchbox Cookies
Lunch American

Chocolate Chip and Coconut Lunchbox Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Pumpkin Spelt Muffins
Lunch American

Pumpkin Spelt Muffins

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl until combined; stir in maple syrup, melted butter, and eggs until incorporated. Stir in pumpkin purée just until batter is combined; fold in raisins.
  3. 3 Divide batter among the prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool completely.

By Bren

Gooey Pumpkin Banana Bread
Lunch American

Gooey Pumpkin Banana Bread

1.5

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  2. 2 Mash bananas into a paste in a large bowl. Add pumpkin pie mix, flour, brown sugar, butter, eggs, baking soda, and salt; beat with an electric mixer until creamy. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

By Michele Quiones

Flourless Spiced Pumpkin Muffin Bites
Lunch American

Flourless Spiced Pumpkin Muffin Bites

5.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
  2. 2 Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By jthoman

Blonde Brownies
Lunch American

Blonde Brownies

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Sift together sifted flour, baking powder, salt, and baking soda in a medium bowl. Stir in chopped nuts; set aside.
  3. 3 Mix brown sugar and melted butter in a large bowl until combined; cool slightly.
  4. 4 Stir beaten egg and vanilla into brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread batter into the prepared baking pan. Sprinkle chocolate chips on top.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

By Sue Bush

Healthier Banana Split Muffins
Lunch American

Healthier Banana Split Muffins

5.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Combine flour, sugar, baking soda, and salt in a medium bowl.
  3. 3 Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.
  4. 4 Spoon batter into the prepared muffin tin, filling each cup almost to the top.
  5. 5 Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

By Ginny Coy

Special Edition Peanut Butter Cookies
Lunch American

Special Edition Peanut Butter Cookies

4.3

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
  2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
  3. 3 Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
  4. 4 Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
  5. 5 Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
  6. 6 Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Pumpkin Chip Muffins
Lunch American

Pumpkin Chip Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Beat eggs together in a bowl: beat in sugar, pumpkin, and oil.
  3. 3 Whisk flour, baking soda, baking powder, cinnamon, and salt together in a bowl; stir into pumpkin mixture. Fold in chocolate chips.
  4. 4 Divide batter among the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer muffins to a wire rack to cool completely.

By Laurie

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
  3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

The Best Moist Lotus Cookie Butter Banana Bread Recipe Ever
Lunch American

The Best Moist Lotus Cookie Butter Banana Bread Recipe Ever

4.5

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
  2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs.
  3. 3 Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan.
  4. 4 Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.

By Carla Maria

Tuxedoville's Rhubarb Muffins
Lunch American

Tuxedoville's Rhubarb Muffins

4.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.
  3. 3 Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.

By Tuxedoville

Quinoa Oatmeal Cookies
Lunch American

Quinoa Oatmeal Cookies

5.0

Prep
15 min
Cook
14 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
  3. 3 Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
  4. 4 Drop tablespoons of batter onto the baking sheet.
  5. 5 Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

By grampnana

Pretzel Bread
Lunch American

Pretzel Bread

4.6

Prep
20 min
Cook
27 min
Total
109 min

Instructions

  1. 1 Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  2. 2 Preheat oven to 400 degrees F.
  3. 3 Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  4. 4 Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

By ARGO, KARO and FLEISCHMANN'S

Chocolate Banana Muffins
Lunch American

Chocolate Banana Muffins

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
  2. 2 Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
  3. 3 Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth.
  4. 4 Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
  5. 5 Divide batter among the muffin cups, filling each about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Allrecipes Member

Blueberry Skyr Muffins
Lunch American

Blueberry Skyr Muffins

4.6

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in blueberry skyr yogurt, lemon zest, and honey.
  3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually add to yogurt mixture. Mix until well combined. Fold in blueberries using a spatula.
  4. 4 Divide batter among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LauraF

Pawpaw Bread
Lunch American

Pawpaw Bread

4.6

Prep
10 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch pan with cooking spray.
  2. 2 Combine sugar and butter in a large bowl; beat together until smooth. Add pulp, water, and eggs; beat until well combined. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Let cool before serving, about 30 minutes.

By Amaranth

Apple Crunch Cake
Lunch American

Apple Crunch Cake

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.
  2. 2 Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Kristi

Buttermilk-Oatmeal-Raisin Muffins
Lunch American

Buttermilk-Oatmeal-Raisin Muffins

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
  3. 3 Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
  4. 4 Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
  5. 5 Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
  6. 6 Divide batter evenly into the prepared muffin tin.
  7. 7 Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

By GVIGUE

A Plus Fair Corn Dogs
Lunch American

A Plus Fair Corn Dogs

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
  3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Fruit-Oat Bars
Lunch American

Fruit-Oat Bars

2.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x14-inch baking dish with cooking spray.
  2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Mix together whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and allspice in a separate bowl. Gradually pour flour mixture into the butter mixture; blend well. Stir in oats and mix with a wooden spoon until incorporated. Press 1/2 of the oat batter firmly into the bottom of the prepared baking dish.
  4. 4 Bake in the preheated oven for 10 minutes. Spread strawberries and blueberries over the crust and sprinkle with remaining oat batter. Press slightly to flatten batter and fruit. Bake until edges are golden brown, 20 to 25 minutes.
  5. 5 Remove from the oven and let cool completely in the pan. Cut into 24 bars.

By johanne

Most Requested Banana Chocolate Chip Muffins
Lunch American

Most Requested Banana Chocolate Chip Muffins

4.6

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
  2. 2 Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
  3. 3 Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

By Sandy Brown

Sinfully Moist Banana Muffins
Lunch American

Sinfully Moist Banana Muffins

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
  2. 2 Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
  3. 3 Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
  4. 4 Divide batter evenly among muffin tins, filling each cup almost full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

By hekela

Ultimate Banana Muffins
Lunch American

Ultimate Banana Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. 2 Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  3. 3 Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  4. 4 Divide batter evenly among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Allrecipes Member

Apricot Ginger Crumble Oat Bars (Gluten Free)
Lunch American

Apricot Ginger Crumble Oat Bars (Gluten Free)

4.4

Prep
30 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
  2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
  3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
  4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
  5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
  6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Lunchbox Ginger Cookies
Lunch American

Lunchbox Ginger Cookies

5.0

Prep
20 min
Cook
9 min
Total
29 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
  2. 2 Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
  3. 3 Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
  4. 4 Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
  5. 5 Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

By Busy Cook