Cookie Custard Cups

Cookie Custard Cups

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Cookie Custard Cups

Bite-sized sugar cookies cups filled with creamy custard and topped with fresh berries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 cups

Ingredients
  

Cookie Cups

  • 1/2 cup barley flour
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature if using salted butter, omit salt
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Vanilla Custard

  • 1 packet instant vanilla pudding
  • 2 cups milk

Instructions
 

Cookie Cups

  • Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray and set aside.
  • Whisk flours, baking soda, and salt together. Set aside.
  • In mixer, beat butter and sugar on med-high until pale and fluffy. Reduce speed and add eggs, one at a time, then add in vanilla. Beat until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Scoop dough into muffin tins, approximately 2-3 tablespoons each. Flatten down slightly.
  • Bake for 10-12 minutes, or until lightly browned and center mostly set. Remove from oven and immediately.
  • Using a small jar, press firmly down in the center to create a well. Let pans cool for 10 minutes then place on a wire rack to cool completely.

Vanilla Pudding

  • Combine instant vanilla pudding mixture and 2 cups of milk, whisking quickly until combined and desired thickness is reached.
  • Place pudding in each cookie cup, then top with fresh berries. Place in refrigerator and serve within 2 days.
Keyword baking, easy, sugar cookie
Apple Crisp

Apple Crisp

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Apple Crisp

This easy apple crisp is packed full of fresh, iconic flavors and topped with an extra boost of nutrition.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
  

Barley Flake Topping

  • 1/2 cup barley flour
  • 1 cup barley flakes
  • 3/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter, cut into cubes

Apple Filling

  • 5 cups thinly sliced apples about 4 large apples
  • 1/4 cup packed brown sugar
  • 2 tbsp butter, melted
  • 2 tbsp barley flour
  • 2 tsp lemon juice
  • 3/4 tsp ground cinnamon
  • 1/4 tsp nutmeg

Instructions
 

  • Preheat oven to 350 degrees. Spray 8x8 pan and set aside.
  • Add all of the topping ingredients into a medium-sized bowl, except the butter, and stir until combined.
  • Add in the cold butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
  • In a large bowl, combine all the apple filling ingredients and stir together so the apples are well coated. Pour mixture into previously prepared pan. Sprinkle the topping evenly over the apples.
  • Bake for 35-40 minutes until the topping is golden around the edges and the apples are tender. Allow to cool for about 15 minutes prior to serving. Top with ice cream and enjoy!
Peach Cobbler

Peach Cobbler

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Peach Cobbler

A classic dish with a boost of nutrition!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • cup ½ salted butter 1 stick
  • 1 cup sugar
  • 1 cup barley flour
  • 1 cup whole milk
  • 4 cups peaches sliced

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9 inch round baking dish, set aside.
  • Melt butter. In a medium-sized bowl, combine 1 cup of sugar and flour, whisk in milk. Pour melted butter over the top and whisk to combine.
  • Put peaches in the bottom of the round baking dish and pour batter over the top.
  • Place in oven and bake for 1 hour or until golden and bubbly. Serve immediately, while hot, with whipped cream or vanilla ice cream.
Shortcake

Shortcake

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Shortcake

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 cup barley flour
  • 1 cup all-purpose white flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter or margarine
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions
 

  • Preheat oven to 450 degrees. Spray a baking sheet and set aside.
  • In a large bowl whisk together barley flour, all-purpose flour, sugar, baking powder, and salt.
  • Cut in butter and combine until mixture resembles coarse crumbles.
  • Add in milk, egg, and vanilla. Mix until well combined and shape dough into a ball. Cut dough into 6 even pieces.
  • Place evenly on the baking sheet and place in oven. Bake for 12-15 minutes or until golden brown. Remove from oven and top with toppings of your choice. Serve immediately and enjoy!
No-Bake Granola Bars

No-Bake Granola Bars

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No-Bake Granola Bars

Packed with nutrients and no-bake make these granola bars a treat for the whole family!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 bars

Ingredients
  

  • 2 cups barley flakes
  • 1/2 cup chopped nuts
  • 1/2 cup chocolate chips
  • 1/2 cup dried cranberries
  • 1 cup nut butter of your choice
  • 1/4 cup honey

Instructions
 

  • Combine barley flakes, nuts, chocolate chips, and dried cranberries in a large bowl and mix until combined.
  • Add the nut butter and honey and stir until combined.
  • Take an 8x8 baking pan and line with aluminum foil. Spoon the mixture into the dish and flatten with the back of a spoon. Compact well, the more compact it is, the less likely it will crumble.
  • Cover and place in the freezer for one hour. Remove from the freezer, take out from the pan, remove the aluminum foil and cut into bars. Serve immediately or wrap individually and store in the fridge.
Crepes

Crepes

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Crepes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 crepes

Ingredients
  

  • 1 cup BARLEY flour
  • 1.5 cups milk
  • 2 eggs
  • 1 tsp Vanilla
  • 1/4 cup granulated sugar
  • pinch of salt

Instructions
 

  • Add all ingredients into a blender and blitz until well mixed, scraping down the sides in between. The batter should be thin and runny.
  • Set in the fridge for 30 minutes to let air bubbles release.
  • Heat a frying pan over medium-high heat. Lightly grease the pan. Pour 1/4 cup of batter into the pan quickly, swirling the batter around the base until it evenly covers the entire surface.
  • Cook until lightly brown, 1-2 minutes. Watch carefully and flip crepe when ready, not always based on the time.
  • Flip the crepe with a spatula and allow the other side to lightly brown.
  • Remove from pan and begin the process again until all the batter is cooked.
  • Serve hot and enjoy with the toppings of your choice!