Recipes

Lavender Snickerdoodles

Lavender Snickerdoodles

I love Snickerdoodle cookies. The warm sugar cookie with cinnamon and sugar reminds me of my Gram when I was little. I decided to change them up just a bit - Fangboner style. Lavender gives them just an extra special touch - perfect with a cup of tea. Enjoy!

Ingredients

  • 1¬†cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 teaspoon baking soda
  • 1/2 tsp ground lavender
  • 1/4 teaspoon salt
  • 2 Tb¬†white sugar
  • 2 tsp ground cinnamon
  • ¬†

    Directions

    Preheat oven to 400 degrees F.

    Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, lavender and salt. Shape dough by rounded spoonfuls into balls.

    Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets

    Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

    Coconut Cream Pie

    Coconut Cream Pie

    We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

    I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

    Coconut Cream Pie

    Ingredients

    • Baked 9" pie crust
    • 1 cup sweetened flaked coconut
    • 1 1/2 cup coconut milk
    • 1 1/2 cup heavy cream
    • 2 eggs, beaten
    • 3/4 cup white sugar¬†
    • 1/3 cup corn starch
    • 1/4 tsp¬†salt
    • 1 tsp vanilla
    • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)

    Directions

    Preheat oven to 350 degrees F.

    Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

    In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

    Pour the filling into the pie shell and chill until firm, about 4 hours.

    Top with whipped topping and with the reserved coconut.

    Get a big cup of coffee, plate, fork and ENJOY!

    Fangboner Farms Apple Pie

    Fangboner Farms Apple Pie

    It's Fall. And come on, who doesn't love the smell and taste of warm apple pie. It smells like the season and tastes amazing. The perfect comfort food with a little fresh whipped cream or vanilla bean ice cream.

    So here's my take on it. I add vanilla - and I haven't seen that in many recipes. It brings out the flavor more and gives an earthy feel to the pie.Try it and see if you like it.

    Fangboner Farms Apple Pie

    Ingredients

    • Double-Crust Pastry (you can use refrigerated or make your own. I make my own but not ready to share my recipe yet :)
    • 1/2 cup sugar
    • 1/4¬†cup all-purpose flour
    • 1¬†tsp¬†ground cinnamon
    • 1¬†tsp¬†ground nutmeg
    • 1 tsp ginger¬†
    • 1 tsp vanilla¬†
    • 1/8¬†tsp¬†salt
    • 8¬†cups thinly sliced peeled tart apples (8 medium and I prefer Granny Smith)
    • Splash of lemon juice on the apples (1/8 of a cup)
    • I egg
    • 1 Tbs Turbinado sugar

    Directions

    Heat oven to 400¬ļF.

    Spray inside of pie plate with non stick oil and line it with the bottom crust.

    Mix sugar, flour, cinnamon, nutmeg, ginger and salt in large bowl.Set aside.

    Stir apples with splash of lemon juice and vanilla in a separate bowl.

    Mix the apples in with the dry ingredients and gently blend. 

    Turn into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.Top with remaining pie crust. I like to scrunch the edges together to make a thicker crust edge. Take a fork and puncture the top crust all over to allow it to vent. 

    Whip egg with a fork in a cup and use a brush to give the crust an egg wash and sprinkle the turbinado sugar on top.

    Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. The top crust will turn golden brown from the egg wash and sugar. Serve warm if desired.