Holiday Series- Week 2

We hope everyone is enjoying their Winter Break, and are excited for the holidays, because we sure are. Our office has been painted for the holidays.

This week we are bringing you two holiday recipes that are great for breakfast or brunch!

You can see the original recipes here and here.

Cinnabon Clone

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)

 2 eggs, room temperature

 1/3 cup margarine, melted

 4 1/2 cups bread flour

 1 teaspoon salt

 1/2 cup white sugar

 2 1/2 teaspoons bread machine yeast

 1 cup brown sugar, packed

 2 1/2 tablespoons ground cinnamon

 1/3 cup butter, softened

 1 (3 ounce) package cream cheese, softened

 1/4 cup butter, softened

 1 1/2 cups confectioners' sugar

 1/2 teaspoon vanilla extract

 1/8 teaspoon salt

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Pumpkin Waffles

Ingredients:

1 cup whole wheat flour

 1/4 cup wheat germ

 1/3 cup white sugar

 1 teaspoon ground cinnamon

 1 teaspoon pumpkin pie spice

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1 tablespoon baking powder

 3/4 cup milk

 1/2 cup pumpkin puree

 2 tablespoons melted butter

 2 tablespoons olive oil

 1/2 cup unsweetened applesauce

 1 egg

 1 egg white

Directions:

Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.

Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture.

Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

We wish you all a very Happy Holiday, and hope you enjoy this week's recipes!

Braces Friendly Recipe: Holiday Series- Week 1

While everyone is getting ready for Winter Break, and the Holiday Season we know you are probably looking for some new Holiday recipes that are braces friendly. This is the first week in a three week series of braces friendly Holiday themed recipes. We hope you all enjoy!

You can find the original recipe here.

Big Soft Ginger Cookies

Ingredients:

 2 1/4 cups all-purpose flour

 2 teaspoons ground ginger

 1 teaspoon baking soda

 3/4 teaspoon ground cinnamon

 1/2 teaspoon ground cloves

 1/4 teaspoon salt

 3/4 cup margarine, softened

 1 cup white sugar

 1 egg

 1 tablespoon water

 1/4 cup molasses

 2 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

We hope you all enjoy this recipe! If you have a recipe you'd like to see on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 42

Happy Thursday everyone! We hope you are having a great week so far. We know everyone is getting ready for Thanksgiving since it is only a few weeks away. This week's recipe is a great one to get you in the mood for Thanksgiving food.

You can view the original recipe here.

Pumpkin Spice Bread

Ingredients:

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Directions:

1 Heat oven to 350.

2 In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

3 Beat until well mixed.

4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

6 Grease two 9 x 5 inch loaf pans and dust with flour.

7 Evenly divide the batter between the two pans.

8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

10 Slice and serve plain, buttered, or with cream cheese.

Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

If anyone has a special Holiday recipe that they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 41

Hi Everyone! We hope everyone has had a great week so far. This week's recipe is just the trick for coffee and chocolate lovers.

This week's recipe can be found in Pamela and Brenda Waterman's "The Braces Cookbook", (pg 73).

Mocha Swirl Brownies

Ingredients:

-Base:

 1 large (20-23 oz) package brownie mix

 As called for in mix: eggs, oil, water

-Topping:

 1 (8 oz) package cream cheese, softened

 1/3 cup sugar

 1 egg

 1 1/2 teaspoons instant coffee granules

 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Bake for 35 to 38 minutes.

In a large bowl, stir together the brownie mix according to the package directions. Grease a 9'X13" pan and pour in the brownie batter. Set pan aside.

In a small bowl, with an electric mixer, combine the cream cheese, sugar, 1 egg, coffee granules, and vanilla. Beat until thoroughly mixed, though bits of cream cheese will still show. Spoon the topping onto the unbaked brownie batter. Use a knife to swirl the topping over and partly into the brownie batter, just so you see a nice half-mixed effect.

Bake at 350 degrees for 35 to 38 minute, so the topping is thoroughly set. Makes 2 dozen.

If you have a recipe that you'd like to see on our blog, email Januari at januari@dunayortho.com.

Halloween Themed-Braces Friendly Recipe: Week 40

Halloween is right around the corner, and we are getting ready here at the office. This week we have two recipes that will be a delightful treat!

Pizza Pot Pies

       Ingredients:

1     pound lean ground beef or Italian sausage

1/2

cup chopped onion

1/2

cup chopped green bell pepper

1

can (8 ounces) pizza sauce

1

can (4 ounces) sliced fresh mushrooms

1

cup shredded mozzarella cheese (4 ounces)

1

cup Original Bisquick® mix

1/4

cup very hot water

Directions:

Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.

Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.

Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Jack Skellington Cupcakes

Ingredients:Batch of chocolate cupcakes

White buttercream frosting

2 toothpicks

Tube of black decorator's icing

Directions:

Frost the cupcakes.

For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.

Slowly pipe black decorator's icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.

Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.

Find the original recipes here and here.

If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 32

Happy Tuesday everyone! We hope everyone is have a great week!

This week's recipe comes from www.recipegoldmine.com, and is a great way to "bake" with out having to heat up the house by using the oven.

Cheesecake in a Jar

Hands-on time: 20 mins. to 30 mins.
Baking time: 60 mins. to 2 hrs 30 mins.
Total time: 5 hrs 30 mins. to 8 hrs 50 mins.

Yield: seven 1/2-pint cheesecakes

Crust:
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
2 pounds cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half & half, or whole milk

Tips from our bakers
The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
Cheesecakes will stay fresh in their jars in the fridge for up to a week.

1) To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.

2) To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.

3) Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.

4) Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.

5) Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.

6) Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.

7) Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.

9) To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Yield: seven 1/2-pint cheesecakes, about 14 servings.

Read more at http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#bezITDwe0UosbjLI.99 - See more at: http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#sthash.epWsi8V7.dpuf

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Happy Memorial Day! Braces Friendly Recipe: Week 28

Happy Memorial Day!!!

We hope everyone is having a great week so far. Our recipe this week will be perfect for everyone's busy Memorial Day weekend!

Jello No-Bake Mini Cheesecakes

Makes: 6 servings, two mini cheesecakes each

1 package (11.1 ounces) JELL-O No Bake Cheesecake
5 tablespoons margarine or butter, melted
2 tablespoons sugar
1 1/2 cups cold milk

MIX Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.

BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups.

REFRIGERATE at least 1 hour. Store leftover cheesecakes in refrigerator.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Jazz It Up
Top with raspberries, blueberries or sliced strawberries just before serving.

Variation - No-Bake Cappuccino Cheesecake Cups

Prepare crusts in paper-lined muffin cups as directed. Add 2 teaspoons MAXWELL HOUSE Instant Coffee granules to the milk; stir until dissolved. Add to the Filling Mix along with 1/4 teaspoon ground cinnamon; continue as directed.

Recipe and photograph courtesy of Kraft Foods.


We hope everyone enjoys this week's recipe, and has a safe Memorial Day Weekend! If you have a recipe you'd like to see featured on our blog, or a photo of something you have made inspired by our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 26- Mother's Day Edition

We hope everyone is having a great week so far. This week's recipe is a great one for Mother's Day Brunch!

Blueberry Ricotta Coffee Cake

Servings: 6

1 cup flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons light brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (8 ounces) Wisconsin Ricotta Cheese
1/2 cup plain yogurt
2 eggs, beaten
1/4 cup butter, melted
1/2 teaspoon vanilla
1/2 cup fresh or frozen blueberries
1/2 cup whipping cream, whipped
1 cup thick blueberry yogurt

Preheat oven to 350°F. Stir together all dry ingredients, except 2 tablespoons brown sugar; set aside.

Mix Ricotta, yogurt, eggs, melted butter, vanilla, and blueberries. Stir into dry ingredients until just mixed. Pour into buttered 8 x 8 inch pan. Sprinkle with remaining 2 tablespoons brown sugar.

Bake until just firm to the touch, about 40 minutes. When cool, mix whipped cream and blueberry yogurt. Spoon over individual servings of coffee cake.

Recipe and photograph courtesy of the Wisconsin Milk Marketing Board, Inc.

If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com. 

Happy Easter!!! Braces Friendly Recipe: Week 20

We hope everyone is having a great week so far! We want to wish everyone a Very Happy Easter!!!  This week we have two cupcake recipes for you to use for your Easter celebrations, or just any spring gathering.

Bunny Cupcakes

Makes 24 cupcakes.

1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.

Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

How-To:
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.


Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved.
Read more at http://www.recipegoldmine.com/eastercake/bunny_cupcakes_recipe.html#TbEfSfzzCreDQfa6.99 

Easter Chicks Cupcakes

Prep Time: 30 min
Total Time: 1 hour 25 min
Makes: 24 cupcakes

Cupcakes:
1 box Betty Crocker® SuperMoist® yellow or devil's
    food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations:
2 1/2 cups shredded coconut
Yellow liquid food color
1 container Betty Crocker® Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Recipe and photograph courtesy of Betty Crocker.
Read more at http://www.recipegoldmine.com/eastercake/easter_chicks_cupcakes_recipe.html#daqpyhC0qMCHHBQG.99 

If anyone has a recipe they'd like to see featured on our blog, or photos of anything you have made inspired by our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 18

St. Patrick's Day is almost here, and we have a great recipe this week to share with you!

Easy Green Velvet Cupcakes

Makes 24 servings.

Prep Time: 20 minutes
Cook Time: 20 minutes

1 package (18 1/4 ounces) German chocolate
    cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 bottle (1 ounce) McCormick® Green Food Color
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 container (16 ounces) cream cheese frosting
Green sprinkles (optional)

1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack. Frost with cream cheese frosting. Decorate with sprinkles, if desired.

To Prepare Frosting:
Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth. Makes 2 1/2 cups.

Minty Green Cream Cheese Frosting: Stir 1/2 teaspoon McCormick® Pure Peppermint Extract and 1/2 teaspoon McCormick® Green Food Color into canned cream cheese frosting or Vanilla Cream Cheese Frosting.

per serving Calories: 213 Fat: 9 g Carbohydrates: 31 g Cholesterol: 30 mg Sodium: 193 mg Fiber: 1 g Protein: 2 g

Recipe and photograph courtesy of McCormick & Company, Inc. 
Read more at http://www.recipegoldmine.com/saintpatdess/easy-green-velvet-cupcakes.html#uFBZUqUlrZMcCUzt.99 

We hope everyone enjoys these holiday treats! If you have a photo or a recipe you'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 17

Happy Tuesday everyone, we hope everyone is having a great week so far. This week's recipe is in preparation for St. Patrick's Day next weekend.

Irish Chicken and Dumplings

2 (10.75 ounce) cans condensed cream of chicken soup 
3 cups water 
1 cup chopped celery 
2 onions, quartered 
1 teaspoon salt 
1/2 teaspoon poultry seasoning 
1/2 teaspoon ground black pepper 
4 boneless chicken breast halves 
5 carrots, sliced 
1 (10 ounce) package frozen green peas 
4 potatoes, quartered 
3 cups baking mix 
1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

4 to 6 servings 

Read more at http://www.recipegoldmine.com/saintpatmain/irish-chicken-dumplings.html#GdJMVOlVa3rvcU0w.99 

If anyone has a recipe they'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 7

We here at Dunay Orthodontics hope that everyone had an awesome holiday! We all were very happy spending time with friends and family. 

This week's braces friendly recipe uses ingredients you probably have on hand after this week's holiday celebrations. The recipe comes from Pamela and Brenda Waterman's "The Braces Cookbook" (pg. 51).

Broccoli n' Stuffing Casserole

1 (16 oz) bag frozen chopped broccoli, thawed

2 cups dry bread stuffing (Pepperidge Farm or other non-stovetop brand)

1 Tablespoon dried onion

1 (10 3/4 oz) can condensed cream of celery soup, undiluted

1 cup (4 oz) shredded mild Cheddar cheese

(optional: 1 (4 oz) can mushroom pieces, drained)

(optional: 1 (2 oz) jar chopped pimentos, drained)

Preheat oven to 350 degrees. Bake for 30 minutes.

Grease a 3-quart casserole. In a large mixing bowl, stir together all ingredients, then spoon the mix into the casserole. Cover with a lid or foil. Bake at 350 degrees for 30 minutes. Serves six to eight.

We hope everyone enjoys this week's recipe. If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com. 

Braces Friendly Recipe: Week 6

Happy Tuesday everyone! The holidays are quickly approaching, and we are bringing you another cookie recipe for you to share with your families over the holiday. This recipe comes from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 65).

Quick Cake-Mix Cookies

1 box cake mix (any flavor, the size that makes two 9" rounds)

3 eggs

1/2 cup water

1/2 cup vegetable oil

3/4 cup all-purpose flour

1/2 teaspoon baking soda

Preheat oven to 350 degrees. Bake for 9 minutes.

In a large bowl, combine all ingredients, using an electric mixer until well blended and creamy (about 1 minute).

Drop by tablespoons onto a greased cookie sheet. Bake 9 minutes at 350 degrees. Makes about 4 dozen. Store in a covered container.

We hope everyone enjoys this recipe. If anyone has a recipe they'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 5

Hi everyone! We hope you are all having a great week so far. This week we are continuing our December holiday themed recipes with another one from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 60).

Sensational Cinnamon Snickerdoodles

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400 degrees. Bake for 8-10 minutes (don't over bake).

In a large bowl, use an electric mixer on low to combine the shortening, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda ans salt. In a separate, small bowl, stir together 2 Tablespoons of sugar and the cinnamon, to use later.

Chill the dough in the refrigerator for about an hour. With well-floured hands, pinch bits of dough and roll them into 1-inch balls. Roll each ball in the cinnamon sugar until coated.

Bake on ungreased cookie sheets for 8 to 10 minutes at 400 degrees. Makes about five dozen. Store in a covered container.

We hope you all enjoy these cookies. If you have a recipe you'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 4

Happy Tuesday everyone! We hope everyone is having a great week so far. 

In the spirit of the holiday season, we decided that for the month of December we are going to post cookie and dessert recipes.

This recipe is from Pamela and Brenda Waterman's "The Braces Cookbook" (pg 75).

Soft Ginger Shapes

1/2 cup sugar

1/2 cup shortening

1.2 cup molasses

1/4 cup water

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon ginger

1/4 teaspoon nutmeg

2 1/2 cups all-purpose flour

Extra flour (about 1/4 cup) for rolling and cutting

Rolling pin and cookie cutters

(optional: prepared frosting)

Preheat oven to 375 degrees. Bake for 8 to 10 minutes.

In a large bowl, combine sugar, shortening, molasses and water, using an electric mixer and beating until creamy. Mix in salt, baking soda, ginger, nutmeg and flour; dough will be stiff. Divide the dough into two mounds, wrap each in waxed paper or sealed containers, and chill them for at least one hour.

Set up a smooth, clean surface (counter or cutting board) and dust it with flour. Put one of the chilled dough mounds in the center, and sprinkle it with more flour. Use a rolling pin to roll out the dough until it is about 1/4-inch thick, then cut out shapes with cookie cutters. Be sure to roll out and reuse the scraps until all the dough has been shaped.

Slide cookies onto an ungreased cookie sheet. Bake for 7 minutes at 375 degrees. If desired, decorate the cookies with frosting. Store in covered container. If they start to harden up, place a fresh slice of bread in the container and reseal it.

We hope everyone enjoys this week's recipe. As always, if you have a recipe that you'd like to see featured on our blog email Januari at januari@dunayortho.com. You can also email us pictures of the finished products of any of our featured recipes. 

The Holidays are Near!

Hello everyone, we hope you are all having a great week! We are getting ready for the Holidays here at the office. Our painter came in and decorated our windows today, and he did a great job!

Have a great weekend everyone!