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When we take the time to bake, we want to offer our family, friends and ourselves something special; a special taste experience and something special for our body. Often baking involves a lot of sugar and butter, and in limited amounts, they can be tasty. But it’s always nice to know that we are adding ingredients that make our baking and eating experience something that supports our joy and our health.

A healthy ingredient with amazing flavors

Apricots give us the best of all worlds because they are sweet, tangy, low in calories and nutritious. Apricots are high in anti-oxidants, vitamins A, C and E, as well as beta carotene, all of which promote skin, digestive and eye health. Because apricots are high in potassium, they help protect our liver and our nervous system while lowering inflammation.

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RECIPE:  Oatmeal, Apricot and Pecan Cookies

  • Prep Time:  20 Minutes
  • Cook Time: 15 Minutes
  • Yield:  18 cookies
  • Difficulty Level:  Beginner, Easy
  • Simple to make, these delicious crunchy cookies are packed with a lot of flavor and whole grains. 

    Recipe courtesy of Stone-Buhr Flour


    ·         1 cup butter unsalted, room temperature

    ·         1 cup brown sugar packed

    ·      2 1/2 cups Stone-Buhr all-purpose flour

    ·        3/4 cup sugar

    ·         2 eggs large

    ·         1 teaspoon pure vanilla extract

    ·         2 1/2 teaspoon baking soda

    ·         1/2 teaspoon salt

    ·         1/4 teaspoon cinnamon

    ·         2-1/2 cup rolled oats

    ·         1 cup dried apricots chopped

    ·         1 cup pecan pieces chopped and toasted


    1.     Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

    2.     Cream butter and both sugars in a stand or electric mixer for 3 to 5 minutes, until light.

    3.     Add the eggs 1 at a time, mixing between each addition, until totally incorporated.

    4.     Add the vanilla. Scrape the sides of the bowl, and mix briefly.

    5.     Sift the flour, salt, baking soda and cinnamon into a large bowl. Stir in oatmeal, apricots and pecans.

    6.     With the mixer on low, add the dry ingredients to the butter and egg, mixing until just combined.

    7.     Scoop cookies onto baking sheets- for large cookies, each should measure 4 ounces, or about 1/2 cup dough, which means only about 4 cookies per sheet. Flatten cookies slightly with your palm.

    8.     Bake for about 15 minutes, until just turning golden brown. Cool 5 minutes on sheets, then transfer to racks to cool completely. Repeat with remaining dough.

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Image provided by Home Baking Association

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Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking