One-Bowl Brownies




I was searching for a lactose free dessert when I came across this recipe for One-Bowl Brownies in my Taste of Home 30-Minute Cookbook. Not only were these brownies delicious, they were so easy to make. Just as easy as a boxed mix, and these my grandma could eat since they are lactose free. This brownie recipe is the perfect recipe to have on hand, you could add to it for different flavor combinations. My mom made them and added marshmallows, I just sprinkled powdered sugar on the tops of these ones. I think next time I might try a peanut butter or caramel combo.

The ingredients are:

  • 2 cups sugar
  • 1-1/3 cups flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  1. In a large bowl, combine sugar, flour, cocoa, baking powder, and salt. Add oil, eggs and vanilla; stir just until moistened. Do not overmix.
  2. Spread in a greased 13×9 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Yield: 2 to 2-1/2 dozen

This is the same recipe with marshmellows!



Strawberry Ice


Alright, I know, this picture is horrible! It is not easy trying to take a picture of ┬ádelicate Strawberry Ice on a hot day! In a few more minutes my Strawberry Ice was going to be strawberry soup. I contemplated even sharing this recipe since I didn’t like how any of the pictures turned out (does anyone else do that or is it just me), but this recipe for Strawberry Ice was so good that I had to share it (regardless of the picture).

Talk about delicious and fresh! The strawberries were picked just the day before we made this. It tasted similar to a Fresh strawberry sorbet. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006.

The ingredients are:

  • 5 cups fresh strawberries
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/4 cup lemon juice
  1. Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, heat sugar and water until sugar is dissolved; pour into blender. Add lemon juice; cover and process until combined.
  2. Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

Yield: 6 servings

Coconut Macaroons


I was looking through my Taste of Home 30-Minute Cookbook when I came across this recipe for Coconut Macaroons. We love Coconut Macaroons (well 3 out of 4 of us do, my daughter is not a fan). These cookies were said to have won a first place ribbon at a county fair and I can see why. They were perfectly crisp around the edges and soft and chewy in the middle, with a sweet coconut vanilla taste! Not to mention they were super easy to make! The only thing I would do differently next time would be to double the recipe. There definitely was not enough for my family. I had to hide some so that my son could have some when he got home from school.

The ingredients are:

  • 1-1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 Tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoons onto greased baking sheets.
  3. Bake for 18-20 minutes or until golden brown. Cool on wire racks.

Note: the recipe says that it makes 1-1/2 dozen cookies. I made my cookies a little bigger and only got 9 cookies and increased the baking time to 20-22 minutes.

Raspberry Coconut Cookies



I’m always on the lookout for lactose free desserts because my grandmother has allergies to dairy. I hate showing up to a family gathering with something she can’t eat. If I do make something that does have dairy then I try to also bring something that she can have. This last Saturday we had a BBQ over at my Aunts house and I brought these cookies for my grandma. These Raspberry Coconut Cookies were very good. They are soft and yummy with the raspberry filling. As a matter of fact my son was so disappointed to find out that there wasn’t one left to put in his lunch today! I found the recipe in one of my Taste of Home Cooking School magazines.

The ingredients are:

  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 6 Tablespoons sugar
  • 1 egg
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1-1/2 cups plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 Cup flaked coconut
  • 1/3 cup seedless raspberry jam
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
  2. Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8-in. deep indention in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoon of reserved dough; seal and reshape into a ball (I didn’t pick dough balls back up to reshape. I just patted dough over the raspberry filling sealing the dough as best as I could). Repeat.
  3. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.


Pride of Iowa cookies

I got this cookie recipe from a friend about 8 years ago and I’m just now making them for the first time…. I needed to make a dessert for our families sunday dinner, but I needed to find a recipe that had no dairy (my grandma has dairy allergies). That’s not an easy task, most baked goods have some sort of dairy whether it be milk or butter. So when I came across this recipe and saw that it was made with shortening and no milk I thought I would give it a try……I was very pleased with the results. The cookies were chewy and delicious! Everyone loved them including my grandma….. My next task will be to find a yummy gluten-free dessert recipe, both my nephew and my friend’s daughter have gluten issues. (I have a strange feeling that this is going to be a harder task, we will have to see) The ingredients for the cookies are:

  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup shortening
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tsp.Baking soda
  • 1 tsp. Baking powder
  • 1 cup coconut
  • 2 cups oats
  • 1 cup finely chopped walnuts
  1. Cream together the first 5 ingredients. Add the dry ingredients. Drop by spoonfuls on cookie sheets. Bake for 10-12 minutes at 350 degrees.