“In three words I can sum up everything I've learned about life: It Goes On.”
Robert Frost
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, January 27, 2016

New Year Resolutions on Hold

Have you all been keeping your New Year Resolutions? Maybe you don't make any, I know that I gave up on them quite awhile ago. Actually not true, I make resolutions about every month. Some I keep and others... eh... not really.

We've been trying to eat better around here, lots of salads and lower carbs and fat.  It's been a struggle, I grew up on a farm for goodness sake, and every day there included comfort food. I still miss my Mom's home cooked meals, she was a fabulous cook! 

One thing I'm already tired of is no dessert.... that lasted about three weeks and then these yummy blueberries were on sale and then I saw some lemons,  and well here is the result....



Lemon Blueberry Gooey Butter Cake




 





This is a pretty easy recipe and it's luscious, plus it feeds about twelve people, so it's great for a crowd. The entire recipe and directions are at the bottom of the post.


 

Start by making your crust, it's just butter, cake mix and an egg.  Remember to spray or grease the pan so it doesn't stick.

 

 

I've already creamed the butter, cream cheese, sugar, eggs and juice... now I've added those delicious blueberries.
 


 
 

Stir in the blueberries and lemon zest, gently! Don't crush your berries! OK, I actually forgot to add the lemon zest.... too caught up in taking pictures and conversing with our house guest! 
Oops! 
It's much better with the zest. 
Don't forget like I did!



 

 
Smooth your batter over the unbaked crust.



 

Bake until golden and puffy, but don't over bake, it still should be gooey.  Jiggle the pan and if the center is still really loose bake for about 5 more minutes and check again. 



Lemon Blueberry Gooey Butter Cake

Crust:
1 box cake mix, white or yellow
1 stick butter, softened
1 whole egg


Filling:
8 ounces cream cheese, softened
1 stick butter, softened
2 cups granulated sugar
3 whole eggs
2 lemons (zest removed and then juiced)
2 or 3 cups of fresh blueberries


Directions:
 
1.    For the Crust:  In large mixer bowl blend the cake mix and butter to combine.  Add the egg and mix until it forms a soft dough. Spray a 9 x 13 glass baking dish with non-stick cooking spray.  Press the dough evenly into the dish. Set aside and make the filling.

2.    For the Filling: In large mixer bowl cream the butter and cream cheese until smooth.  Scrape down the sides of the bowl.  Add the sugar and mix well.  Then add the eggs and lemon juice and mix until well combined and smooth.  By hand, stir in the blueberries and lemon zest.  Pour over the crust.

3.    Bake in a preheated 325 degree oven for 40-45 minutes.  Center of dessert will be gooey but not runny.

4.    Cool at least 20 minutes, cut or spoon onto serving dish and top with whipped cream.
 






Wait for your dessert to cool until you can't stand it any longer and then scoop into a bowl and cover with massive amounts of whipped cream.... and then fall into a sugar stupor! Yay! What else is there to do in January?  Except then I remember we're going to be going somewhere soon where the weather is tropical and shorts and swim suits are a possibility ..... then it's back to the salads!


Desserts are my one weakness! 
Want to share yours?

 ~xx Diane xx~

 

Tuesday, December 1, 2015

Christmas Time is Here!


How is it even possible that Christmas is almost here again? Seems like just a few months ago I took down the tree!  But it's coming 'round again, so ready or not, here it is!




I think the hardest part is getting my mindset working,  but we now have a bit of snow, which helps it seem more like Christmas to me. I put the wreath on the door, but so far that's as far as I've gotten for decorations!  Better get cracking!!

But first, I need to set the mood with some music and maybe some holiday baking! Then I'll be ready to decorate.


 Cranberry Scones Ready for the Oven




 Cream Scones

2 cups flour, plus extra for the counter
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold
1 cup heavy cream



1.    Heat the oven to 375 degrees.  In large bowl mix the dry ingredients together.  Cut in the butter until mixture resembles coarse cornmeal with a few slightly larger lumps.  Mix in any extras at this time, (see variations) Stir in the cream until dough forms, about 30 seconds.

2.    Turn the dough and any floury bits out onto a floured board and knead a couple of times to form a ball.  Place the dough on a baking sheet and press the dough down into a slightly flattened dome shape about 8 inches around.  Sprinkle the top with sugar and cinnamon if desired. Cut through the disc into 6 to 8 wedges. Do not move the dough.

3.    Bake for 20-22 minutes until slightly golden around edges.

4.    Variations:  Stir in approximately 1/2 - 3/4 cup of currants, raisins or other dried fruits.  Lemon zest or crystallized ginger are also nice additions.  If using fresh fruit such as cranberries, raspberries or blueberries be careful when mixing to not crush the fruit.




 Here are the finished scones, topped with a drizzle of vanilla icing....









So, I've got to run right now but I'll be back and checking on all of you to see what you've been doing lately!






Have a wonderful week! I'll see you soon!
~~ Diane ~~





Thursday, December 19, 2013

Almond Dreams

How can I continue my December blog posts without a cookie recipe?
Well, I can't, so here is a very special top-secret recipe that I created a few years ago.





I came up with this recipe after eating something similar at the Taste of Scandinavia bakery on the far side of town. If you love the taste of almonds, this is your cookie. The bonus is the ease of preparation. Don't skip toasting the almonds, it really enhances the flavor and texture. They call it the Norwegian Almond Kringler, but I call them Almond Dreams!



Almond Dreams

Cookie Dough
1 1/2 cups flour
1/2 cup cornstarch
1/3 cup sugar
3/4 cup room temperature butter
1/2 teaspoon almond extract

Frosting
1 3/4 cups confectioner's sugar
1/4 cup butter
1 tablespoon milk
1 teaspoon almond extract
1/3 cup sliced or chopped almonds, lightly toasted


1.    In large mixer bowl with paddle attachment, combine butter, sugar and cornstarch. Add almond extract, gradually add flour. Mix until dough pulls away from the sides of the bowl and forms a ball  (takes about 2 - 3 minutes).

2.    Place parchment paper on cookie sheet. Place dough atop parchment paper and roll out to about 1/2 inch thick. Bake in preheated 350 degree oven for about 15 minutes, just until lightly browned around the edges. Top will not brown. Cool on cookie sheet for about 5 minutes. Slide parchment and cookie onto rack to cool completely.

3.    In small nonstick saucepan toast almonds just till lightly browned. Stir constantly. Cool.

4.    For frosting, in medium bowl mix sugar, butter, milk and almond extract till smooth. Frosting should be fairly thick, like cake frosting. Slide parchment with cooled cookie onto a large cutting board. Spread the frosting onto cooled cookie. Sprinkle with almonds. Let set for a few minutes. With sharp pizza cutter or large knife cut into bars.








Hope you enjoy my version of this delicious cookie! ~~ Diane

What are your favorite Christmas treats?


linked with The Charm of Home 
                 Common Ground

Sunday, September 29, 2013

Apple Cookie Cake Recipe

Yesterday was a cool rainy fall day....the perfect day to bake.  Since I promised you an apple recipe, I chose one that uses almost all of the apple. Most recipes call for peeling the apples and throwing away the most beautiful part! Not this recipe, that gorgeous red peel enhances the color and texture. Sometimes my husband fusses about my time spent blogging, except when I post a dessert! To my husbands delight, he gets to eat this yummy Apple Cookie Cake.

First let's talk about apples. I strongly urge you to use organic apples in the recipe or in anything where you will be eating the skin of the apple. My choice in this recipe was a local Paula Red apple. We visited several orchards and I picked up three varieties. They were the Paula Red, Chestnut Crab and Sweet Sixteen.




This first photo shows the gorgeous Paula Red apples.








These are the cute little Chestnut Crab apples.  They are about the size of a golf ball. They look pretty in my Mom's Fire King Jadeite mixing bowl.






All together now....
from bottom left.... Chestnut Crab, Sweet Sixteen and Paula Red apples.



Apple Cookie Cake

Base Ingredients:
     1/3          cup butter
  1                cup  all-purpose flour
     1/3          cup  sugar
  2                tablespoons  chopped crystallized ginger
                       
Filling Ingredients:
     2/3          cup  sugar (or a bit less if your apples are quite sweet)
     1/4          cup  all-purpose flour
     3/4          teaspoon  baking powder
     1/2          teaspoon  ground cinnamon
     1/2          teaspoon  ground ginger
     1/4          teaspoon  salt
  2                eggs
  2                tablespoons firmly packed brown sugar
  2                medium  red skin apples -- (2 cups) unpeeled, chopped
                    (I used Paula Red Organic Apples)
 
                       
Directions:
Heat oven to 350°F. Melt butter in 2-quart saucepan over medium-low heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (3 to 5 minutes). Immediately remove from heat. Add 1 cup flour, 1/3 cup sugar and crystallized ginger; mix well. This mixture will be dry and crumbly. Press into bottom of ungreased 8-inch square baking pan.

Combine 2/3 cup sugar, 1/4 cup flour, baking powder, 1/2 teaspoon cinnamon, ground ginger and 1/4 teaspoon salt in large bowl. Stir in eggs until smooth. Stir in apples; pour over crust. Sprinkle 2 tablespoons brown sugar evenly over filling.

Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool at least 30 minutes before cutting.


Adapted from: Land O Lakes 

Craving to know more about apples? Click here for varieties and uses.




Before being eaten... crunchy cookie crust, caramel 
apple filling and whipped cream on top!




After.... yum.... My hubbies second piece; 
the empty plate next to his favorite coffee mug.



Next week .... more photos from the Autumn Market and a story about a Wee Old Woman! No, NOT me!! Hope you are all having a great weekend!              ~~Diane~~



Tuesday, September 10, 2013

Oh, Behave!







I couldn't help but think of the phrase "Oh, Behave" from the Mike Myers movie Austin Powers, while reading a cookbook. Let me explain, while photographing the The New Minute Tapioca (1934), for my shop, I ran across the following heading -- MAKES RUNNY FRUIT PIE BEHAVE.  Well of course I had to stop and read the rest of the paragraph, now remember, this was written in the 1930's....

If you've ever opened your oven door on a fruit or berry pie to find that most of the juice had run out of the pie and into the oven . . . if you've ever been embarrassed at serving a juicy pie with its crust all bedraggled and soggy . . . or if you've found the ingredient you used as a thickener made the fruit juice look cloudy . . . 
Just put Minute Tapioca right in with your fruit, and as your pie cooks you'll see a miracle happen.  Every snowy little granule of tapioca will take up and hold the fruit juice.

                             From The New Minute Tapioca Cookbook.



Pretty dramatic isn't it? This is pie you know, not some world tragedy, but this was still the era when women stayed home and ... well they baked pies, scrubbed the floor and took care of the kids.  No, wait, don't most of us still do that while also working full or part-time jobs? OK that is another subject left for another more adventurous blogger.

What I was really drawn to, were the gorgeous watercolor images of the food.  I think they are so pretty! I looked for an artist credit but none could be found. There are many more illustrations inside the book, I'm am featuring just a few here.









Since this started with making your pie behave, I thought I better share a recipe with you. I have not personally made this recipe. If you try it, please share!

Apricot Pie

1 1/2 tablespoons Minute Tapioca
1/3    cup sugar
1/4 teaspoon salt
1 tablespoon melted butter
2 cups cooked dried apricots, drained
1/2 cup canned crushed pineapple, drained
1 cup apricot juice
1/2 cup pineapple juice
1 recipe pie crust for a double crust pie

Combine Minute Tapioca, sugar, salt, butter, fruit, and fruit juices; let stand 15 minutes.  Line a 9-inch pie plate with pie crust , allowing pastry to extend 1 inch beyond edge.  Fold edge inward, even with rim of plate.  Fill with apricot mixture.  Moisten edge of the bottom crust. Fold top pastry round back on itself.  With sharp knife make several slits to permit escape of steam. Place upper crust on filled lower one, opening out folded half after it is placed on pie. Press edges together.  Trim off surplus pastry, being careful not to cut folded edge of lower crust.  Bake in hot oven (425 degrees F) for 10 minutes; then decrease heat to moderate (350 degrees F) and bake 30 minutes longer. Cool before slicing. Serve with whipped or ice cream.


Recipe adapted from Easy Triumphs with the New Minute Tapioca - 1934 - General Foods Corporation, available at CraveCute.

If you're wondering.... The theme song of the movie is Soul Bossa Nova, an instrumental song composed by and first performed by jazz composer, arranger and record producer Quincy Jones in 1962. My husband loves jazz and actually has the CD with this song on it. And he does love those goofy Austin Powers movies... so I've heard this song a few hundred times. Now it's going to be stuck in your head all day!! Haha!!!   Oh, just Behave!





Wednesday, July 17, 2013

Pineapple Coconut Icebox Cake


I made this dessert last week while I had house guests visiting.  It is the perfect dessert for these hot summer days.  It is cool and luscious and not too sweet. I hope you all give it a try. ~ Diane

Pineapple Coconut Icebox Cake
 
Ingredients for Cake:
1 box white or yellow cake mix
1 large can (20oz.) of crushed pineapple including the juice
2 whole eggs

Cake directions:
In a large bowl whisk the eggs until frothy, add the cake mix and the crushed pineapple
including the juice.  Mix well to combine. Pour into a greased 9x13 Pyrex baking dish.
Bake according to cake mix directions on the box. Let cool to room temperature.

Ingredients for the Topping:
16 oz container of whipped topping
1/2 cup milk
3.5 oz package of instant vanilla pudding
2 1/2 cups shredded coconut

Topping directions:
In a large bowl mix the pudding and the milk together.  Fold the whipped topping
into the pudding mixture.  Spread on top of the cake. 
Sprinkle the coconut over the top. 

Cake needs to be kept in the refrigerator for best results.


Tuesday, April 23, 2013

Comfort Food

As we continue to endure the never-ending winter, I felt it was time for a little comfort.  Growing up that always involved food and usually desserts. Please do not turn me in to the sugar police, I do not recommend eating this sort of thing every day.  This is perfect for a brunch or large family gathering.

This recipe is a combination of two recipes I found in a Taste of Home cookbook.  I found myself with a bunch of homemade lemon curd and some fresh blueberries that I wanted to use up, so I created this recipe.  My husband can attest that sometimes the recipes don't work, but this one was utterly delicious!

So good, in fact, that it was pretty much gone by the time it dawned on me to take a picture of it.

The last and rather large piece of Blueberry Lemon Coffeecake.



Blueberry Lemon Coffeecake
Fresh blueberries, lemon curd and a buttery crust!

Batter Ingredients:


¾ cups
Sugar
¾ cups
Butter, softened
½ tsp
Baking powder
½ tsp
Baking soda
½ tsp
Salt
¾ cup
Sour cream
1
Egg
¾ cup
Lemon curd
2 ¼ cups
Flour


Directions:

Preheat oven to 350 degrees. Spray a spring form pan with nonstick cooking spray.

In a large mixing bowl cream the butter and sugar together. Add the baking powder, baking soda, salt, sour cream, egg and lemon curd. Mix thoroughly. Add the flour and mix just until combined. The batter will be stiff and very sticky.

Spread the batter in the bottom of the spring form pan and slightly up the sides. Set aside and make the filling.

Filling Ingredients:
½ cup
Sour cream
½ cup
Lemon curd
2 cups
Fresh blueberries, washed and drained



Filling Directions:

In a small bowl mix the sour cream and the lemon curd together. Sprinkle the blueberries onto the batter. Pour the lemon curd/sour cream mixture on top of the berries.

Baking Directions:

Place the spring form pan on a baking sheet and place in the preheated oven. Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake an additional 45 minutes. Test by shaking the pan slightly, middle of cake should not jiggle. Interior of cake will be very moist. Remove from oven and cool. Remove the spring form pan and transfer to a large platter or cake stand.

Icing Directions:

Mix 1 cup powdered sugar and 1 tablespoon milk together until smooth. Drizzle over the top of the coffee cake.



For more Crafts, Recipes, DIY and Home Decor check out ..... Nap Time Creations.

Happy Tasty Tuesday!



Thursday, February 7, 2013

We Love Double Chocolate . . .

Double Chocolate Butter Cake




We love chocolate! We love to get it, we love to give it! And remember, Valentine’s Day is one week from today.  During these somewhat gloomy winter days, what could be better than an easy and  delicious chocolate dessert to share with your loved ones?  Before we get to the recipe, I wanted to cover a bit of background on the history of chocolate.

Scientists have discovered that chocolate was invented at least 3,100 years ago in Central America and not as the sweet treat people now crave, but as a celebratory beer-like beverage and status symbol.  Unfortunately, chocolate languished as this sorry, bitter concoction from about 600 AD until 16th Century Europe when the Spanish began to add cane sugar and flavorings such as vanilla to their sweet cocoa beverages. From this point the French, Swiss, Irish, English and Americans all had a hand in creating the chocolates we know today. All I can say is, Thank You!


We’ve all heard that chocolate is an aphrodisiac. It contains an endorphin called phenylalanine, levels of which in the brain have been linked to falling in love. Chocolate has been used as a gift since the days of the Aztecs and Mayans and was used in marriage and fertility ceremonies.  Yes we Love Chocolate! It tastes good and it makes us feel good!

Now it is possible to find several brands of Organic and Free Trade Chocolate available. I always try and use as many organic ingredients in my recipes as possible. I find that the resulting product is tastier and healthier too.  If you would like to see some of my favorite organic products, visit my board on Pinterest.  So without further ado, here is the recipe.



    Double Chocolate Butter Cake

    2 cups sugar
    5 tablespoon cocoa powder
    1   egg, plus 2 eggs
    1   (8-ounce) package cream cheese, softened (neufchatel works well also)
    1   (18.25 ounce) package chocolate cake mix
    16 tablespoons (2 sticks) butter, softened
    1 teaspoon vanilla extract
    2 cups chocolate chips
    1 cup chopped nuts (walnuts or pecans)

    Preheat oven to 325 degrees F.

    Lightly spray a 13 x 9-inch glass baking dish with non-stick cooking spray. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) softened butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of softened butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts and chocolate chips with a rubber spatula. Spread filling over cake mixture in pan.

    Bake for 40 to 50 minutes. Do not over-bake the cake; the center should still be slightly soft when finished baking. Let cake partially cool before cutting into pieces.   Top with whipped cream or ice cream.  Sprinkle with cinnamon for a little spice.

In the top photo, I wanted a smaller version to serve on a dessert buffet, so I simply scooped out about a heaping tablespoon of the cake and rolled it into a ball. I placed them in muffin papers and set them aside until serving time.  When ready to serve, I popped them into the microwave for about 
15 seconds and then topped them with whipped cream and a sprinkle of cinnamon before
 placing on my serving table. 

The photo below is how we usually serve it...a big square, with lots of whipped cream! 

This is an especially good reward after shoveling snow!




Linked with The Charm of Home


Tuesday, August 28, 2012

Is There Anything More Beautiful...

                                                             at this time of year other than a tomato?

I think not.

My Homegrown Tomatoes
We have been feasting on tomatoes the past couple of weeks. Eagerly waiting for them to get completely ripe before we pick them. This has definitely been a test of our patience!

First we started with the BLT sandwiches and then the tomatoes went  into basic lettuce salads. Of course we both love the caprese salads, so we had to have those. Then it was back to more BLTs. After I thought we better cut back on all the pork, I also made a pineapple-tomato salsa that was excellent on some grilled salmon. Eating them plain with just salt and pepper is great but I wanted to add a few new recipe ideas to my cookbook folder.

Hunting through Pinterest for fresh tomato recipes, I came across the one below. It was still very refreshing and the grilled onions gave it a unique and interesting flavor. I will be making this again soon. I changed the recipe slightly for my own taste and ingredients on hand, if you would like the link to the original recipe, click on the picture below.




Fresh Tomato Salad with Grilled Onions
A summer side dish with grilled onions adapted from a recipe by chef Rob Rainford.
Yield:
6 servings

Ingredients:
1 red or yellow onion, sliced into 1" rings
2 tbsp canola or grape-seed oil
salt and freshly cracked black pepper to taste
6 medium homegrown tomatoes

Vinaigrette
1/4 cup grape-seed oil
1/4 cup cider vinegar
1/4 cup white vinegar
3 tbsp finely chopped fresh tarragon
1 tsp Dijon mustard
salt and freshly ground pepper to taste

Instructions:

Step 1: Two hours before grilling, whisk the vinaigrette ingredients together in a bowl and add onion rings, tossing to coat. Marinate at room temperature.

Step 2: Fire up your charcoal or preheat your gas grill. Grilling temperature should be around 325°F to 350°F. Prep the grill for cooking over direct heat.

Step 3: Core the tomatoes and cut them lengthwise into quarters. You want large, chunky pieces for this rustic grilled salad.

Step 4: Remove the onion rings from the vinaigrette, reserving the vinaigrette. Brush the onion rings lightly with a little oil and season them with salt and black pepper.

Step 5: Place the onion rings on the grill and cook until lightly charred, 6-10 minutes per side on medium-high heat.

Step 6: Remove onion rings from the grill and set aside to cool slightly. Whisk the vinaigrette until nice and thick.

Step 7: To assemble the salad, combine the tomatoes, cooled onion rings and vinaigrette in a bowl and you're done. Serve this salad buffet-style or in individual salad bowls.

For more check out my pinboard....









Have you tried any new fresh tomato recipes this season?


Tuesday, November 8, 2011

A Few Thanksgiving Favorites...

Thanksgiving is one of my favorite holidays. There is so much to love about Thanksgiving, the family time, the friendship, the food, the fun, the football. Did you notice those things all start with the letter"F", hmmmm. Actually I am not even that big a football fan, but I can still join in the spirit of it all. The rest of those things, well they are all wonderful. Even better no rushing around to get presents ready.

Over the years the food has become even more important to me, it is a link to the past. It is a way to reconnect to those memories of days gone bye. Today I am sharing a recipe of my Mom's, when I make it, all those years of baking with her in the farm kitchen come back to me. 

 Oh, I did forget to mention one huge thing though. 
It's what the season is all about, Thankfulness.



Mom's Pumpkin Pie

Preheat your oven to 400 degrees. You will need two 8 inch unbaked pie crusts.

                                      4 whole eggs
                                      2 cups cooked pumpkin, (1 can Libby's Pumpkin)
                                      1 cup granulated sugar
                                      3/4 cup brown sugar
                                      4 TBS. flour
                                      2tsps. cinnamon
                                      1tsp. nutmeg
                                      1/2 tsp. ginger
                                      1 tsp. salt
                                      2 cups whole milk


In a large bowl with a wire whisk beat the eggs. Add pumpkin, sugar and dry ingredients. Beat until smooth, add milk and beat again.  Pour into the unbaked pie crust shells.

Bake in 400 degree oven for 15 minutes. Reduce the oven to 350 degrees and bake another 45 minutes or until a knife inserted near the center of pie comes out clean.  Makes two 8 inch pies.
Let cool to room temperature before putting into the refrigerator. Top with whipped cream just before serving.








One thing I am thankful for is my Mom's Pumpkin Pie recipe.

What are you Thankful for this year?

linked to Tina's PicStory