I did a kitchen cupboard inventory yesterday. On one of the upper shelves, I found a can of Solo Cake & Pastry Filling. I pulled back the label of the almond flavored can and noticed a recipe for a Bundt cake. Who doesn’t love the aroma of almonds and butter baking in a cake batter? I immediately pulled out a few sticks of butter to soften on the counter and waited in anticipation of a beautiful baking experience. Here’s the recipe:
This is one of the easiest cookies you’ll ever assemble. These little gems are melt-in-your-mouth delicious and take no time to prepare. The festive green color makes these cookies a great addition for a spring or Easter dessert, a spring wedding or baby shower luncheon, a St. Patrick’s Day celebration, or even a Christmas holiday table. I often add a lightly drizzled glaze with lemon zest to the top of each cookie but this is completely optional.
Easy Pistachio Cookies
1 pouch (1 lb. 1.5 ounce) sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs, slightly beaten
1 cup roasted and salted pistachios, chopped
(Optional: Powdered Sugar Glaze)
Heat oven to 350 degrees. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and mix well. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Flatten slightly with your fingers.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely.
Optional: Prepare glaze and drizzle over cookies. I often add some fresh lemon zest for a tart addition. Store in a tightly covered container at room temperature.
I was recently given a collection of old community cookbooks. The “giver” was doing a house remodel and was cleaning out her kitchen for a more updated look. She had too many cookbooks and was looking to send a few of them my way. Naturally, I was thrilled. I love looking through old interesting recipes. I stumbled across this brown bread recipe that looked quite tasty. The ingredients reminded me of one of my favorite Irish bread recipes, with perhaps a bit more sugar that I am used to. I quickly baked up a few loaves and my family was pleasantly surprised. A simple loaf with a sweet, mellow flavor. A great base for butter and jam.
The Brown Bread recipe is pictured below…
The flavor was so wonderful, I baked up a load of loaves for Christmas gifts and packaged them with my Christmas Jam.
This week marks the beginning of the official holiday season. Like many of you, my calendar is filled with holiday commitments, most of which require a carry-in dish or baked treat to bring along to the party. I really enjoy this time of year and I do my best to take advantage of a few stress-free tips that can really simplify things. One such tip would be to choose recipes that are easy yet flavorful. The recipe below includes ingredients that are nearly always on-hand in my kitchen. It’s adapted from a recipe that I found in an old community cookbook many years ago. This one’s a no brainer for me… It always turns out perfect. A few simple ingredients bake up a moist and flavorful, good ole’ fashioned, pound cake.
Easy Peasy Pound Cake
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/2 cups sugar
1 1/2 cups butter
1 1/2 teaspoons vanilla or almond extract
3/4 cup milk
Grease and flour a Bundt pan (take your time with this step, getting all of the softened butter and flour into all the nooks and crannies). DON’T PREHEAT THE OVEN.
In a medium bowl, mix flour, baking powder and salt. Set aside.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla/almond extract and continue mixing well.
Add flour mixture alternately with milk. Beat until smooth batter is smooth. Pour into prepared pan.
Place cake into the oven, set the temperature to 350 degrees and bake for approximately 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
It’s that time of year again… Back to school! This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year. We recently visited our daughter who has started her clinical year at a hospital in Illinois. I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer. This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!
Back to School Blueberry Bread
1/3 cup butter, melted
1 cup sugar
3 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/2 cup walnuts, chopped
2 tablespoons grated fresh lemon peel
2 tablespoons fresh lemon juice
1/4 cup sugar or 1 cup powdered sugar
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.
Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Continue to cool on a wire rack.
Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.
This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter. Have you ever started a recipe only to find that you didn’t have all of the ingredients needed?
Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
1/2 cup butterscotch chips
Preheat oven to 350 degrees. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely. Stir in flour, salt, and chips. Use large ice cream scoop to drop onto cookie sheets. Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.
This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries. The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday. My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries. This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.
Blueberry Pie with Oat Crumble Topping
1 pre-made pie crust
1/2 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
5 cups fresh blueberries
2/3 cup packed brown sugar
3/4 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of nutmeg
6 tablespoons butter
Preheat the oven to 375 degrees.
Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg. Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.