Recipe Archive

Feed Your Chicks Seed Cookies

  • 3 sticks unsalted butter (1 1/2 cups), softened
  • 1 cup light brown sugar
  • 1 cup sugar
  • 4 large eggs
  • 1/2 teaspoon lemon oil, optional
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange or lemon zest
  • 1/2 cup packed lemon balm leaves  or 1/3 cup lemon verbena leaves, minced fine
  • 2 cups unbleached flour
  • 1 cup white or whole-wheat pastry flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/2 cup rolled oats
  • 1/4 cup poppy seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds 
1.     Preheat oven to 350 degrees and lightly butter two baking sheets.2.     In a large bowl, food processor or mixer, beat butter with white and brown sugars until blended and fluffy. Beat in eggs, one at a time. Add citrus oil, vanilla, zest and herbs and blend well. 3.     In a mixing bowl, combine the flours, salt, baking soda, oats and seeds. Add dry ingredients all at once to the wet and blend well.    4.     Drop dough by rounded teaspoonsful onto baking sheets at least 2 inches apart. Bake until golden brown on the edges, about 10 to 12 minutes. Remove from baking sheets and cool on baking racks. Store in a tightly covered container.


Pumpkin Roll

There is nothing like the robust flavor of pumpkin rolled together with a sweet soft frosting.  I love a rolled pumpkin cake more than any other style of rolled cake and when I can use my favorite seasonal spice blend Cinnful Dessert Blend to make it, that is just more special.

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1  teaspoon Backyard Patch Cinnful Dessert Blend
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup puréed pumpkin
1 cup walnuts, chopped

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour the wax paper. Sprinkle a flour sack-style towel with powdered sugar.  Combine flour, baking powder, baking soda, BYP Cinnful Dessert Blend and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake at 375 degrees for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.  Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.