Kid recipes – Oatmeal Cookie Recipe

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Kid recipes – Oatmeal cookie recipe


We’re start a series of kid recipes that are easy to make, starting today with kid recipes – Oatmeal cookie recipe, I was an elementary school kid in the 80s who baked. A boy who baked, (Insert cruel jokes here). The real reason I started baking was for selfish reasons, my mom wouldn’t buy (or rarely, very rarely) my younger brother and I store-bought cookies. She always wanted us to eat healthy, or healthier. No Oreos, no Chips Ahoy, no Nilla Wafers – you get the idea.  So, in an effort to get my way, I asked my mom if she could teach me how to make my cookies.

The first cookie recipe my mom would allow me to make were oatmeal cookies ( see the “health” angle). So, “healthier, easy to make and very tasty.


Here is that recipe.


2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter or margarine

1/2 cup shortening

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2  teaspoon salt

2 eggs

3 cups old-fashioned Quaker Oats

1 cup all-purpose flour


BONUS ADD-ONS (mix in with wet ingredients).

1/3 cup rasins

1/3 cup semisweet chocolate chips



  1. Preheat oven to 375°F.
  2. In large bowl,, mix all ingredients (except oats, flour and raisins) with big wooden spoon or electric mixer on medium speed. Stir in oats, flour and raisins.
  3. On an un-greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 10 to 12 minutes or until light brown. Remove from cookie sheet and place on a cooling rack immediately.

That’s it. They’re delicious. I must admit, my mom would not let us add chocolate chips at first, but like any kid, I always pushed the limits. Eventually we got to add chocolate chips as an “experiment”, an experiment that we made a few dozen times.




BakerMaker Supply Company encourages young bakers to try all recipes under “kid recipes.” These are kid tested, tried and true.

Homemade Buttermilk Biscuits – A Reddit Recipe

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We found this amazing Homemade Buttermilk Biscuit recipe on Reddit and just had to share.


All Reddit credit to mommystorms for this homemade buttermilk biscuit recipe, and a big THANKS for allowing us to share on our blog. We LOVE reading r/baking and this is the first time we found a recipe we felt we needed to share. Just look at how tall and flakey these biscuits are. So. Many. Layers!

Where’s the butter and honey?

Let’s get started.

INGREDIENTS (Makes 8-9 biscuits)

2 cups all-purpose flour, spooned and leveled
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons granulated sugar
3 tablespoons butter, cubed and frozen (simply chilled also works)
3 tablespoons shortening, chilled
1 cup buttermilk, chilled
1 tbsp butter, melted, for brushing (optional)


Baking Instructions

  1. To start, preheat your oven to 450 degrees.
  2.  In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut butter and shortening into dry ingredients until mixture looks like coarse crumbs; alternatively you can use your fingers to rub the butter and shortening into the flour mixture– but the faster the better, you don’t want the fats to melt!
  3. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. This will create layers in the final baked biscuits. Press into a 1 inch thick round. Cut out biscuits with a 1.5 or 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter! Twisting the cutters inhibits rising. Place biscuits on baking sheet so that they are half an inch apart. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second or third pass will not be quite as pretty as those from the first, but they’ll still taste great.)
  5. Bake until biscuits are tall and lightly golden on top, about 15 minutes.
  6. Brush biscuits with melted butter right out of oven, if desired.


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Our favorite way to eat fluffy, flaky homemade biscuits like these are straight out of the oven with butter and honey.


Homemade Buttermilk Biscuits, homemade., biscuits and jam, biscuits and gravy, fluffy biscuits, easy biscuit recipe


Here are some tips to ensure that your biscuits are nice and tall!
1. Preheat your oven well! At least 30 minutes before you bake the biscuits.
Make sure your baking powder/soda are really fresh.

2.Keep your fats really cold!

3.The folding technique helps create lots of layers in the biscuits so don’t skip that step.

4.Never use a rolling pin when shaping the dough before cutting; use your hands to pat it into shape. Using a rolling pin will compress the layers too much and you risk rolling the dough too thin, which would create flatter biscuits. The dough should be relatively thick when you cut out the biscuits.

5. Never twist the biscuit cutter; always cut the biscuits in a straight up and down motion.

Some of these may be obvious but I learned a couple of these tips the hard way! Hope you enjoy them!

We want to send out a big thanks to mommystorms for this homemade buttermilk biscuit.

Do you have a great recipe you’d like to share with us on our blog? Contact us!

Happy Easter

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Happy Easter from all of us at BakerMaker. We do hope your Easter was spent with family and loved ones.


The Bunny Cake

My grandma made our family’s annual Easter feast even better when she’d bake my brother and I a Bunny Cake. She’d work tirelessly for us because she knew how much we loved this cake at Easter. She’d mix her special cake recipe and add coins, 5, 10, 25 cents (wrapped in aluminum foil), bake, form the ears and legs out of fondant, paint the ears with a little red food coloring, add green food coloring to some of the shaved coconut to make it look like a bunny playing in the grass. It was a lot of work, but she loved doing it for us.

My brother and I always got to help our grandma bake, but never the Bunny Cake, until now.

Our grandma “retired” from baking a few years ago, at 90 and with very poor vision, she had decided to stop making the Bunny Cake and most everything else for that matter. It’s been a few years since we’ve had a Bunny Cake for Easter it so my brother decided it was time to bring it back.

Below is the finished product. It may not look a beautiful as the one’s our grandma made but it was delicious, and gluten free.

Make a Bunny Cake for your next Easter


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1 round cake pan
1 cupcake pan
1 large marshmallow for the tail
White fondant for the ears front feet and back legs
1 bag of traditional jelly beans
1 bag of shaved coconut
1 green food coloring
1 red food coloring
Box of toothpicks
Your favorite cake mix recipe
Your favorite frosting recipe








Take your favorite cake recipe and pour it into a round cake pan and bake. Don’t forget to save enough cake mix to make a cupcake for the head.

Bake this until perfect and let cool.

Release round cake from pan and cut in half.

Frost one half and stick piece together and place flat side down on serving tray.

Use toothpicks to hold cupcake to round cake (head to body)

Use fondant to make little front feet and place just under the head.

Make fondant rear legs

Frost it. Frost everything.

add coconut shavings

Add your fondant ears (use water and drop of red food coloring to make it look like a bunny.

take two cups of shaved coconut and place into a large Ziploc bag. Add 4-7 drops of green food coloring and gently mix it around to until completely covered. Add more drops if needed.

Lay “grass” around the body of the Bunny Cake

Use two pink jelly beans and cut the back side / larger side of the bean to make the bunny’s eyes.

One black jelly bean cut from the smaller end to shape the nose

Finish by spreading jelly beans all over the grass and around the bunny.


That’s it. Done.

Try your hand at making your own Bunny Cake for Easter. If you do, we’ve love to see it. Take a photo and share it with us on Facebook, Twitter or Pinterest.