Not sure what kind of deliciousness you can create with our products?
Check out some of these great recipes to help get you started!
1 ⅓ cup flour (white or wheat) ¾ cup baking cocoa ½ tsp baking powder ¼ tsp salt ¾ cup chopped nuts (optional)
Stir together Sweet'R Bake™, butter and water in a large mixing bowl. Stir in eggs and vanilla. Combine flour, cocoa, baking powder and salt. Stir dry mixture into the Sweet'R Bake™ mixture. Stir in nuts if desired. Spread into greased 13”x9” baking pan. Bake in preheated 325° oven for 18 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky. Remove and cool in pan.
⅔ cup Sweet'R Bake™ ¾ cup butter 2 tbsp water 2 eggs 2 tsp vanilla
MAKES APPROXIMATELY 2 DOZEN BARS
24 oz cream cheese (4 x 8 oz) 2 cups Sweet'R Bake™ 5 eggs 15 oz canned pumpkin
Place cream cheese in mixer bowl and blend until smooth. Add Sweet'R Bake™ and cream together. Add eggs one at a time while blending to a smooth texture. Add pumpkin, spices and vanilla. Blend until smooth. Pour over pecan pie crust and bake for approximately 45 minutes at 325º.
1 tsp cinnamon ½ tsp nutmeg ¼ tsp ginger 1 tsp vanilla
MAKES APPROXIMATELY 8 SLICES
SWEET'R BAKE & FLOURGOURMET COOKIES
3 cups Wheat'r Flour™ 3 tsp Guar or Xanthum Gum 2 tsp Baking Soda 1 tsp Cream of Tartar ⅓ tsp Ground Cloves ½ tsp Ground Cinnamon
In a large bowl, combine the Flour, Guar Gum, Baking Soda, Cream of Tartar, Cloves, Nutmeg, Cinnamon and Sea Salt. In another bowl, cream the shortening and Sweet'R Bake. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours. Preheat oven to 350F. Grease cookie sheets. Drop dough by spoonfuls 1½ inches apart onto cookie sheets. Bake for 10-12 minutes until lightly colored. Let cool on wire racks.
⅓ tsp Ground nutmeg 1 tsp Sea Salt 2 cups butter 1 cup Sweet'r Bake 2 eggs 1 tsp Lemon Zest
2 cups Sweet'R Bake™ 4 eggs, beaten 5 bananas, ripe & crushed 1 tsp vanilla 1 tbsp lemon juice 2 cups almond flour (Red Mill)
Cream Sweet'R Bake™ with eggs and bananas. Mix in vanilla and lemon juice. Mix in dry ingredients until uniform. Mix in nuts. Pour in greased loaf pan and bake for approximately 45 minutesat 325º.
1 cup whole wheat flour 1 cup flour 2 tsp baking soda 1 tsp salt 1 cup chopped nuts
MAKES APPROXIMATELY 2 LARGE LOAVES
HOMEMADE VANILLAICE CREAM
2 qt milk 3 cups Sweet'R Bake™ ¾ tsp salt 2 qt half and half
Scald 1 quart of milk until bubbles form around edge. Remove from heat. Stir in Sweet'R Bake™ and salt until dissolved. Stir in optional fruit puree, half and half, heavy cream and vanilla. Cover and refrigerate for 30 minutes. Pour mixture into ice cream tub and top off to fill line with remaining milk. Freeze as directed by ice cream maker instructions.
1 qt heavy (whipping) cream 2 tbsp vanilla 4-5 cups fruit puree, optional (strawberry, banana, etc)
MAKES APPROXIMATELY 6 QUARTS
4 tbsp Cocoa 1 Stick of Butter
1 cup of Water 1/2 cup of Oil (Olive or Walnut Oil)
IN A SAUCEPAN, BRING TO A BOIL:
2 cups of Flour 2 t. Guar Gum 2 Cups of Sweet'R Bake
½ cup Milk 2 Egg Yolks
1 tsp. Baking Soda 1 tsp. Vanilla
2 stiffly beaten Egg Whites
2 lbs Sweet'R Bake 8 oz water 1 tbsp lemon juice
Combine Sweet'R Bake™, water and lemon juice in heavy bottom pan. Bring to a boil while constantly stirring to dissolve sugar. Cook syrup to a caramel stage. When syrup starts to turn caramel in color, remove from heat and cool for 5 minutes. Bring heavy cream to a boil and stir in a few ounces of it to the caramel mix. Continue to stir and gradually add remaining cream into caramel until completely blended. Serve hot. (Optional) Let stand and cool completely. After cooled, stir in milk to desired consistency.
1½ pints heavy cream 1 pint milk (optional)
1 cup Wheat'r Flour 1 tsp Guar Gum ½ tsp Baking Powder ¼ tsp Baking Soda ¼ tsp Sea Salt ½ cup Butter ⅔ cup Sweet'r Brown
2 Eggs ½ tsp Vanilla 1 cup Rolled Oats (Quick) 1 cup Mixed dried fruit (raisins/cranberries) ½ cups Dried Banana Chips (broken up) ½ cups Chopped Nuts (of your choice)
MAKES APPROXIMATELY 12 COOKIES
In small bowl, combine Flour, Guar Gum, Baking Powder, Baking Soda and Sea Salt: set aside. In large mixing bowl, beat butter for 30 seconds on High Speed. Add Sweet'R Brown, beat until combined. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with mixer.Stir in any remaining flour mixture, the oats, dried fruit bits, banana chips and nuts. Scoop dough with ¼ cup measuring cup or ice cream scoop. Drop dough in mounds 2 inches apart onto greased cookie sheet; flatten dough slightly. Bake for 12 to 15 minutes or until edges start to brown, cool on cookie sheet for 1 minute. Transfer to wire rack: cool completely.
2 sq baker’s chocolate ¼ bar butter 1½ cups Sweet'R Bake™ ½ cup milk
Combine chocolate and butter in heavy bottom pan. Stir & melt. Add Sweet'R Bake™ and slowly stir in milk. Stir in salt, vanilla and lemon juice.Serve hot.
¼ tsp salt ½ tsp real vanilla 1 tsp lemon juice
MAKES APPROXIMATELY 2 CUPS
CINNAMON SWIRL CAKE
1 ½ cups Sweet'R Bake 1 cup Butter 1 ½ tsp Baking Powder 1 tsp Pure Vanilla Extract 1 tsp Pure Almond Extract
3 Large Eggs 3 cups Wheat'r Flour 3 tsp Guar Gum 1 pint Apple Butter or Apple Pie Filling
1 cup Sweet'R Bake 2 tsp Cinnamon
Blend Flour and Guar Gum in a separate bowl and set aside. Blend Sweet'R Bake, butter, baking powder, vanilla extract, almond extract and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed, scraping bowl occasionally for 3 minutes. Stir in Flour mixture and whip for 3 minutes until texture is light and fluffy. Spread ⅔ of the batter in pan. Spread apple butter or Pie filling over batter. Drop remaining batter by tablespoons onto apple butter or pie filling. Add swirl topping and cut into batter with knife. Top with Crumble crust topping.
CRUMBLE CRUST TOPPING
1 tsp Vanilla Powder 2 tbsp Soymilk (Vanilla)
¾ cups Wheat'r Flour ½ cup Sweet'R Bake ½ cup butter 1 tsp Cinnamon
½ tsp Nutmeg ¼ tsp Cloves ¼ tsp Mace ¼ tsp Vanilla Powder