Category: Baked goods

Posted in Baked goods, breakfast, Brunch, eggs, Food, Kids in the Kitchen, Main Dish

Scrambled Egg Squares (Strawberry Shortcake Eggs)

Posted on by lmc

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This is one of the first recipes M&K were able to make on their own. About 12 years ago, during a Scholastic Book Fair, M spied a Strawberry Shortcake Berry Yummy Cook Book named for her favorite cartoon character called Strawberry Shortcake. She fell in love with the book on the spot. We brought it home and she went to work trying to find the perfect first recipe to make for Saturday breakfast.

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Early Saturday morning, M&K put on their aprons and began assembling the egg dish. They did a fantastic job measuring and pouring ingredients. They were delighted when we pulled the completed dish from the oven.
The original recipe was called Huckleberry Pie’s Hash Brown Bake (so cute). At the time, the recipe included hash brown potatoes but we weren’t fond of the soggy potatoes in the dish so we tweaked it a bit. We gave our adapted dish a new name; Strawberry Shortcake Eggs.
(Note: I have renamed the dish to Scrambled Egg Squares for the blog just because I didn’t want to confuse readers; I didn’t want anyone to think that strawberry shortcake was part of the recipe! 🙂

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The best part about making a pan of these eggs is that they are great for feeding a crowd or a big family quickly. Just pour the beaten eggs into the pan with a few other ingredients and in 20 minutes, you’ve got lots of eggs. I often wrap the cooked squares individually in plastic wrap and freeze them. Later, I use them to make breakfast sandwiches by combining an egg square with an English muffin, a sausage patty (optional), and a slice of cheese.

Scrambled Egg Squares ( Strawberry Shortcake Eggs)

8 eggs
3/4 cup milk or half & half
1 1/2 cups shredded cheddar cheese
3 tablespoons Ready to Serve Real Bacon Bits, optional

Preheat oven to 350 degrees. Spray a 13×9″ baking pan with non-stick cooking spray. In a medium bowl, whisk together eggs with milk or half&half. Stir in shredded cheese, and bacon pieces. Pour into baking pan and bake for 17-20 minutes or until set, puffy, and lightly browned. Cool slightly before cutting into squares.

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Posted in appetizers/snacks, Baked goods, Bread, Food, Kids in the Kitchen, lunch box

Creamy Corn Bread

Posted on by lmc

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Lately, M has been taking a thermos of soup in her lunchbox. Every Sunday evening, we make a big pot of soup that will last through the long school week. Recent recipe choices have included cream of broccoli, minestrone, vegetable beef, and other favorites. I’ve also been baking cornbread muffins to accompany the meal. I bake them in silicone muffin liners for easy cleanup.
This Creamy Corn Bread recipe gets its sweetness and creaminess from the corn and yogurt in the mix. No need to add sugar, this bread is sweet, moist, and satisfying!

Creamy Corn Bread

1 egg
1/4 cup butter or margarine, melted
1 (8 3/4-ounce) can whole-kernel corn, drained
1 (8 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt

Preheat oven to 350 degrees. Combine ingredients in a medium bowl; stir well. Pour into a 9×5″ loaf pan coated with cooking spray or spoon into lined muffin pans. Bake at 350° for 40- 45 minutes for loaf pan or 17-20 minutes for muffins.

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Posted in Baked goods, Bread, breakfast, Brunch, lunch box

Whole Wheat and Honey Loaf

Posted on by lmc

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Our town has a weekly farmer’s market every Saturday. It runs from late May through the month of October. Local farmers sell produce, baked goods, jams/jellies, cheese, flowers and crafts. There are vendors making donuts, sandwiches, hotdogs and even a vendor with a converted pizza truck who takes orders to make specialty pizzas on the spot. Folks visit the market then sit in the nearby park eating lunch while listening to local high school students play music in the sunshine. It’s a picturesque scene with all the coziness of a small town.
I love to head over to the market in the fall when produce is plentiful. One of my favorite booths at the market is the honey booth. I always buy a huge container of honey so that I support our local farmers while benefitting from the delicious taste of sweet golden honey.
This recipe is adapted from the Tried and True Favorites Cookbook…my “goto” for foolproof recipes. This bread is indeed foolproof as it always bakes up beautifully. The whole wheat and honey make this loaf hearty, moist and slightly sweet. I use the bread machine to make things as easy as can be.

Whole Wheat and Honey Loaf

1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoons dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast

Place all ingredients in the bread machine in the order suggested by the manufacturer. Select “whole wheat” or “medium” setting; press start.

Posted in Baked goods, breakfast, Brunch, Food, Main Dish

Cinnamon Raisin French Toast Casserole

Posted on by lmc

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Not far from our home, there is a Pepperidge Farm Outlet that we often visit when going to a nearby mall. One of the items I usually stock up on is the cinnamon raisin bread that is always marked down to a reasonable price. I bring the loaves home and tuck them in the freezer for lots of different recipes.
This is a tasty casserole that takes minutes to put together. It’s such a treat to put a big pan of French toast in the oven rather than standing in front of the stovetop making slices in small batches. This makes for more time to enjoy early morning conversation with the family while savoring the awesome combination of cinnamon, raisin, pecans and maple syrup with a piping hot cup of coffee. I often make this the night before serving so that when I wake up there is no prep time and the casserole is ready when the rest of the crew wakes up.

Cinnamon Raisin Baked French Toast Casserole

5 cups cinnamon raisin bread, cubed
3 cups milk
6 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons softened butter, cut into cubes
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly spray with cooking spray a 13×9″ baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, brown sugar, vanilla and almond extract together in a bowl until evenly mixed; pour mixture over bread cubes. Set aside for bread to absorb liquid, about 10-15 minutes. Sprinkle with cinnamon and pecans. Evenly arrange butter cubes on top of casserole. Bake until golden, about 50 to 55 minutes.

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Food, lunch box

Honey and Oats Bread

Posted on by lmc

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Several years ago, on one of my weekly visits to Goodwill, I found a brand new Williams-Sonoma Bread Machine on one of the shelves. I was delighted because I had given my old (smaller) bread machine to my brother-in-law when my kids were little.
The William Sonoma machine makes a really large loaf , has some attractive settings, and is a quality machine. I make my share of breads and scones by hand, but there is nothing like throwing all of the ingredients into the pan before going to bed and waking up to the smell of freshly baked bread.
This recipe is one of our favorites. You can use white bread flour or wheat flour…I was low on wheat flour this week so I mixed white and wheat. My kids load it up with crunchy peanut butter and homemade jam. This makes a hefty loaf that is sure to please.

Honey and Oats Bread

1 cup water, mild temp.
1 tablespoon canola oil
1/4 cup honey
1 teaspoon salt
1/2 cup old fashioned rolled oats
2 cups bread flour
1 teaspoon active dry yeast

Place ingredients in the bread pan in the order suggested by the manufacturer. Select the basic or light crust setting, press start.

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Posted in Baked goods, Food, Kids in the Kitchen, Main Dish

Our Favorite Pat Mac

Posted on by lmc

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One of our favorite relatives is our cousin Patrick. Whenever there is a family gathering, he brings two signature dishes along with him…Baked Polish Sausage and Pat Mac ( his recipe for creamy macaroni and cheese). It took me a long time to convince him to share this recipe with me but he finally broke down and let me have it several months ago. Early Monday morning, before heading out of town for a work conference, I assembled a pan of Pat Mac for the family to share while I was away. While Patrick’s dish always tastes better than mine, I still try my hand at it when the temperatures drop and the weather turns cool. Fall is the perfect time to make a big pan of Pat Mac!

Our Favorite Pat Mac (Patrick’s Macaroni and Cheese)

1 package (16 oz) of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
2 cups Cracker Barrel Sharp Cheddar Cheese, shredded
2 cups Vermont Sharp Cracker Barrel Cheese, shredded
1 sleeve Ritz crackers, crushed

Cook pasta according to directions. Preheat oven to 375 F. In a large saucepan, over medium heat, melt margarine, stir in flour, dry mustard and salt. Gradually stir in milk. Cook until mixture thickens slightly and bubbles. Remove from heat, Add 2 cups of cheese and stir until melted. Stir in half of the crushed Ritz crackers.
In a large bowl, combine sauce with pasta. Spoon into a greased 13 x 9-inch baking dish. Top with remaining cheddar cheese and Ritz crackers. Bake 40 minutes or until hot and bubbly.

Posted in Baked goods, breakfast, Brunch, Food

Old Fashioned Baked Oatmeal

Posted on by lmc

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As the weather turns from hot and humid to cloudy and cool, this recipe for Old Fashioned Baked Oatmeal really hits the spot. I bake a tray of it so that it is ready to eat for a quick fall breakfast before leaving for work or school. M often puts it in a bowl with a little warm milk to eat like a breakfast cereal, while others take a scoop or cut a square to eat it with a side of yogurt or a cup of coffee. Which ever way you may prefer to eat this breakfast staple, it surely won’t disappoint. This is a tasty mixture of cinnamon, oats, cranberries, and vanilla…yummy!

Old Fashioned Baked Oatmeal

3 cups old fashioned oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat oven to 350 degrees. Mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries and pecans. Spread into a 9×13″ baking dish. Bake in preheated oven for 30-35 minutes. While cooling, Cover with aluminum foil to lock in moisture.

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, Gardening, Kids in the Kitchen, lunch box

Chewy Oat and Jam Cookie Bars

Posted on by lmc

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What to do with all of this delicious homemade jam? …Make Oat and Jam cookie bars!
Last week, we canned loads of Concord grapes and tucked the jars away for a year’s worth of peanut butter and jelly sandwiches, Thumbprint Cookies, and Chewy Oat and Jam Cookie Bars. Yesterday, I made a small pan of the delicious bars and they were gone in a flash. As we start the new school week, I am going to double the recipe, individually wrap the bars, and tuck them in the fridge so they can easily be packed in the lunchbox.
Starting this week, my children will be adding a morning swim practice to their already long school day so they will leave before 5:30 am and won’t return until after 6:00 pm. This means packing breakfast, lunch, and after-school swim snack into the lunchbox. I usually stock the fridge and pantry with homemade peanut butter, lots of fruits and veggies, eggs, cheese, milk, whole grain bread, yogurt, snacks, and oat cereal so there is plenty to choose from. This recipe is quick and easy to assemble. Use any flavor jam to suit your family’s taste. M has suggested we make a peanut butter glaze to spread over the warm bars…haven’t tried it yet but sounds like a scrumptious idea!

Chewy Oat and Jam Cookie Bars

1/2 cup packed light brown sugar
1/2 stick of butter, softened
1 cup old fashioned oats
1 cup all-purpose flour
1/2teaspoon baking soda
1/4teaspoon salt
1 cup Concord grape jam. (other flavors will work just as well)
1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly spray an 8×8″ baking pan with non-stick cooking spray. In a mixing bowl, cream butter and brown sugar, set aside. In a medium bowl, mix oats, flour, baking soda, and salt. Mix dry ingredients in to the creamed mixture. Press 1 1/2 cups of the mixture into the bottom of the prepared pan. Spread the jam over this layer. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Lightly sprinkle chopped pecans over the bars. Bake for 25-30 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, lunch box

The Perfect Poppy Seed Bread

Posted on by lmc

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This is a family favorite! I have been making this quick bread recipe for years. Once the loaf is pulled out of the oven, the whole thing seems to disappear shortly thereafter. It’s an easy enough recipe…everything gets dumped into a bowl and popped into the oven rather quickly. I always keep an ample supply of poppy seeds in the pantry for when my kids are craving the scrumptious flavor of this delicious loaf.

The Perfect Poppy Seed Loaf

3 cups flour
2 1/4 cups sugar
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs, lightly beaten
1 1/2 cups milk
1 cup canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter extract

In a large bowl, combine first five ingredients. Add eggs, milk, oil, and extracts; mix well. Pour into two greased 8 1/2 x 4 1/2″ loaf pans. Bake at 350 degrees for 55-65 minutes. Cool for 10 minutes; remove from pans and cool completely before serving.

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Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, lunch box

Apple and Spice Muffins

Posted on by lmc

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It’s Sunday and time to bake for the coming school week. Muffins seem to pack perfectly into lunch boxes along with fresh fruit, carrots, yogurt, a sandwich and some trail mix. It really saves time in the morning when things are prepared ahead and packable lunch items are set out on the counter so the kids can choose their favorites. The swim season will begin next week and more food will be needed to fuel their young bodies through a day of school and endless yards of swimming.
This muffin recipe is a new one. I looked through a few of the local community cookbooks yesterday and this recipe looked easy enough to combine and pop in the oven. I added some apples to add depth and flavor. I will slather icing on a few of the muffins for an after dinner dessert and pile the remaining (un-iced) muffins into a Tupperware container for lunches.
An afternoon of baking has produced, 18 muffins, a tray of chewy granola bars, and 24 vanilla cupcakes. I have one more tray of cupcakes in the oven as M’s friend is celebrating a birthday tomorrow and she wanted to bring a birthday treat to school to share with friends at the lunch table. I have made a batch of cream cheese frosting and will finish icing the birthday cupcakes after dinner. A will sprinkle some colorful rainbow nonpareils over the frosting to make them look festive.
On the dinner menu…Teriyaki Chicken and Sweet Potato Fries…Another productive Sunday!

Apple and Spice Muffins

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup margarine, softened
2 cups sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped

Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk together flour, spices, and salt. Set aside. Cream together margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir into flour mixture. Add apples and mix until well blended. Spoon batter into prepared muffin cups. Bake 17-25 minutes. Cool completely before frosting or sprinkle with powdered sugar.
( I use cream cheese frosting, homemade or store bought, depending on time)