Category: Baked goods

Posted in Baked goods, Baking, breakfast, Brunch, cookies, Food

Easy Biscotti

Posted on by lmc
Cherry and White Chocolate Biscotti

I found a cookbook at a local resale shop last week. The book looked like it had never been opened. As I thumbed through the recipes, I noticed lots of delicious looking treats. There were pages and pages of biscotti recipes, all of which were made from a foundation of cake mix and other pantry items. The Cranberry White Chocolate Biscotti recipe caught my eye so I quickly purchased the book for 78 cents.

Bargain Buy – Second Hand Cookbook
Form dough into rectangular bars before baking

This weekend I made a batch. I had to use dried cherries because I had run out of dried cranberries.

Baked and Cooled Biscotti
Slice and Return to Oven to Make Crisp

This turned out to be a great recipe. My family loved the sweet, crunchy exterior with mugs of piping hot coffee and tea. I’ll be making this one again!

See the recipe in the cookbook image below…

Cake Mix Biscotti

1 box white cake mix

1 cup flour

1 stick butter, melted

1 tsp almond extract

2 eggs

1 cup dried cherries

1 cup white chocolate chips

Mix everything into a stiff dough. Place two logs on parchment lined cookie sheet. Bake for 30 minutes. Remove from oven and cool for 10 minutes. Carefully slice into 3/4” slices on diagonal. Place cut side down on cookie sheets. Bake an additional 10 minutes. Turn off oven and leave biscotti to bake until dark golden and crisp.

Original Recipe but Made with Dried Cherries
instead of Cranberries
Posted in appetizers/snacks, Baked goods, Baking, breakfast, cookies, Food

Jumbo Breakfast Cookies

Posted on by lmc

Filled with an abundance of oats, nuts, seeds, and dried fruit, these jumbo cookies are a better alternative to most breakfast pastries. A half-cup measure is used to deposit the flavorful batter on to parchment lined cookie sheets. The result…hearty fruit and nut studded cookies that can be packed into a lunchbox or slipped into a zip-lock bag for a quick mealtime treat.

Ingredients

2 cups whole-wheat flour

2 cups all-purpose flour

4 cups old fashioned oats

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, room temperature

2 cups packed dark-brown sugar

1 cup canola oil

4 large eggs

1 tablespoon vanilla extract

1 teaspoon coconut extract

1 cup pecans or walnuts, coarsely chopped

½ cup pumpkin seeds, unsalted

½ cup sunflower seeds, unsalted

½ cup raisins or chopped dates

½ cup finely chopped dried mango

1 cup banana chips

1/2 cup measured batter

Directions


Preheat oven to 350 degrees. In a very large bowl, mix together flours, oats, baking soda, and salt. Set aside.

In another large bowl, cream butter until light and fluffy. Add oil and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and coconut extract; beat until just combined.

Slowly add flour mixture, and beat until well combined. By hand, Mix in nuts, seeds, and dried fruit, as the batter will be very thick.

Form dough into 19-21 cookies (using 1/2 cup measurement for each), and place on parchment-lined baking sheets (approx. 5 cookies per sheet). Press 3 banana chips into the top of cookie. Flatten cookie slightly/evenly and reshape accordingly. Bake until golden and firm, 18-20 minutes. Let cool completely on baking sheets, about 30 minutes. Store in air-tight container.

Before baking…
After baking…

Adapted from a Martha Stewart recipe, September 2012

Posted in Baked goods, Baking, breakfast, Cake, Food

Sour Cream Apple Squares

Posted on by lmc

I stumbled on this recipe in a cookbook I bought at a local library book sale. This is an excellent recipe… So delicious as it has a crunchy, nutty bottom crust with a moist and flavorful cake on top. It’s sure to become a family favorite!

Sour Cream Apple Squares

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 cup butter, softened
  • 1 cup chopped nuts
  • 1-2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, beaten
  • 2 cups chopped peeled tart apples

Directions

  • 1. In a large bowl, combine the flour, brown sugar and butter until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13×9-in. baking pan. 
  • 2. To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Combine thoroughly. Stir in apples. Spoon evenly over crust. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. 
Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Food

Blueberry Pan Biscuits

Posted on by lmc

While watching a local public television show, I was fascinated by the easy at which these pan biscuits came together. They aren’t cut out individually like traditional biscuits but they are incredibly fluffy, moist and flavorful as they are baked in a pan under high heat and slathered with a scrumptious glaze of butter and honey. The batter is made with simple ingredients and is perforated with a bench scraper to section out 9 biscuits and baked for 45 minutes until dark golden brown. Find this Cook’s Country recipe here. …Just so yummy!

Posted in Baked goods, Baking, Cake, Chocolate, Desserts, Food

The Very Best Chocolate Cake Ever

Posted on by lmc

This cake is dense and full of chocolate flavor… our very favorite chocolate cake recipe!

Best Chocolate Cake Ever

FOR THE CAKE:

3 cups flour

2 cups sugar

6 tablespoons cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups water

2/3 cup canola oil

2 teaspoons vinegar

2 teaspoons vanilla extract

FOR THE CHOCOLATE FROSTING:

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13×9” baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in thawed whipped topping. Spread evenly over cooled cake. Refrigerate.

Posted in appetizers/snacks, Baked goods, Baking, Beef, Dinner, Food

Easy Taco Pie

Posted on by lmc

Everyone seems to enjoy this recipe. Keep these common convenience ingredients items on hand for a quick and tasty meal.

Easy Taco Pie

• 1 9 ¼ ounce bag Fritos corn chips, crushed
• 2 lbs. ground beef, browned and drained
• 1 packet taco seasoning
• 1 small can green chilies, drained
• 1 can roasted corn, drained
• 2 cups sharp shredded cheese
• Taco pie toppings of your choice such as lettuce, tomato, avocado, jalapeños, olives, salsa, etc.
Instructions

  1. Preheat oven to 350 degrees. Spray 2 deep pie pans with non-stick baking spray.
  2. In a large pan, brown and chop ground beef. Drain grease, and then mix in taco seasoning, green chilies, and corn; set aside.
  3. Divide chips in half and sprinkle each half as a layer of corn chips into the bottom of each pie dish.
  4. Layer on your seasoned ground beef, and then top each dish with 1 cup of cheese.
  5. Bake for 25 minutes or until bubbly. Cool slightly.
  6. Top with anything you’d like – salsa, guacamole, lettuce, sour cream, olives, peppers, or jalapeños .
Posted in Baked goods, Baking, breakfast, Brunch, Food

Baked Amish Apple-Nut Oatmeal

Posted on by lmc

Our apple trees produced a sizable amount of misshapen apples this season. Luckily, they are perfect for this yummy recipe. Warm cinnamon, apples, nuts and oats make this the perfect breakfast. Spoon into small Tupperware containers for a fast weekly morning meal or an on the go breakfast at the office.

2 cups old-fashioned rolled oats
1/2 cup light brown sugar, packed
1 cup chopped walnuts
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
2 large eggs, beaten
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2-3 baking apples, peeled and cubed, (about 2 cups)

Baked Amish Apple-Nut Oatmeal

Preheat the oven to 325°F. Grease an 11×7” baking dish with butter or cooking spray.
In a large bowl, combine all ingredients in the order listed. Mix well.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 35-45 minutes, until the top is golden and the oats are slightly set. Serve warm or at room temperature. Top with yogurt or milk, if desired.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Food

Blueberry – Pineapple Coffee Cake

Posted on by lmc

It’s blueberry picking time and this is my new favorite recipe. Super moist and delicious…. I hope you give it a try!

COFFEE CAKE

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup sugar
1⁄2 cup packed brown sugar
2⁄3 cup oil
2 eggs
1 cup buttermilk
1 (8 ounce) can crushed pineapple, well-drained


BLUEBERRY TOPPING

1 cup fresh or frozen blueberries
1⁄2 cup pecans, chopped
1⁄2 cup brown sugar, packed
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease 13×9” baking pan; set aside. In medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In large bowl, stir together sugar, brown sugar, oil and eggs. Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition. Fold in pineapple. Spoon batter into prepared pan.
For blueberry topping: Stir together all ingredients; sprinkle evenly over batter.
Bake for 40 to 50 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 45 minutes.

Optional: Drizzle a glaze over the top of coffee cake after completely cooled.

Posted in Baked goods, Baking, Bread, Brunch, Food

Dilly Buttermilk Bread

Posted on by lmc

I found this recipe in an old community cookbook. The ingredient ratios seemed off but I had extra buttermilk on hand and thought I’d give it a try with a few adjustments. I tweaked the flour quantity and flavor ingredients a bit and the loaf turned out splendid. I threw everything in the bread machine during the late evening hours so the bread was finished before I headed to bed. I sliced the loaf in the morning for hearty breakfast sandwiches to include bacon, eggs, and cheese. Yummers!

Dilly Buttermilk Bread (Bread Machine)

1/2 cup warm buttermilk (70° to 80°)
1/2 cup warm water
1 egg, lightly beaten
2 tablespoons butter, softened
1 teaspoon salt
3 1/2 cups bread flour
1 tablespoon sugar
1 teaspoons dried dill weed
1 teaspoon dried onion flakes
1 1/2 teaspoons active dry yeast
1 cup buttermilk


Directions

  1. In bread machine pan, place all ingredients in the order listed. Select basic bread setting. Choose medium crust color. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Posted in appetizers/snacks, Baked goods, Baking, Food

Union Square Cafe Bar Nuts

Posted on by lmc

As the summer garden begins to flourish, I find myself trimming down my rosemary plants a little too quickly these days. You see my family is addicted to this recipe for party nuts. The aroma and flavor of rosemary mixed with the kick of cayenne pepper makes for an irresistible treat. Buy canned mixed nuts when they are on sale because these are gone shortly after they come out of the oven. You’ll find yourself making a new batch quite frequently.

The original recipe developed by The Union Square Cafe’ in New York can be found here.

Union Square Cafe (Big Batch) Bar Nuts

4 cups lightly salted mixed nuts (2-8 oz. cans)
2 Tbsp butter, melted
4 Tbsp fresh rosemary, finely chopped
1 tsp cayenne pepper
4 tsp brown sugar
1 tsp kosher salt

Pre-heat oven to 350 degrees.

Line a baking sheet with aluminum foil. Toast nuts on baking sheet until lightly golden, about 10 minutes.

In a large bowl, combine melted butter, chopped rosemary, cayenne pepper and brown sugar; stir until thoroughly combined.
In a large bowl, toss hot nuts with butter and spice mixture. Season with salt and toss to coat thoroughly.