Category: Baking

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Casserole

Pumpkin Cobbler Spiced Bread Pudding

Posted on by lmc

I often visit a local discount bread store during my lunch hour.  The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.

Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart.  After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves.  The crunchy streusel-like topping puts this breakfast treat over the top.  I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.



Pumpkin Cobbler Spiced Bread Pudding

5 eggs, beaten

1 1/2 cups sugar

2 cups milk

2 teaspoons vanilla extract

3 cups pumpkin cobbler or cinnamon swirl bread, cubed

1/2 cup brown sugar, packed

1/4 cup cold butter, sliced into small cubes

1 cup pecans or walnuts, chopped

Preheat oven to 350 degrees.  Grease or spray with cooking spray, a 13 X 9″ pan. 

In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes.  Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter.   Bake for 35 to 45 minutes, or until set. 

If desired, drizzle with maple or vanilla syrup.  Serve warm.








Posted in Baked goods, Baking, Syrup

Homemade Maple Syrup Muffins

Posted on by lmc

This year we decided to try our hand at tapping the maple trees on our property so that we could make our own maple syrup.  Last fall, just before the leaves fell from the trees on our wooded lot, we marked trees that we had identified as maple trees.  After a long hard winter, as the overnight temperatures dipped below 30 degrees and the daytime temperatures climbed above this mark, we tapped the trees so that a clear syrupy liquid (sap) would flow down the trunk of the trees into our collection buckets.  We were surprised to find that this process was really quite quick and our buckets were filled within the first couple of hours.  Next, we boiled down the syrup until it was golden and met the temperature standard for just the right consistency.  



This morning, I made a batch of Oat and Maple Muffins using our very own, utterly delicious maple syrup.  I’m so happy we decided to try the maple syrup making process and I look forward to doing it again next year!

Oat and Maple Muffins 

1/2 cup canola oil

1/2 cup dark brown sugar

1/2 cup real maple syrup

1 egg

1 teaspoon vanilla extract

1/2 cup milk

 1 cup flour

1 cup old fashioned oats

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease muffin cups or use paper muffin liners.  In a large bowl, mix together oil and brown sugar. Beat in maple syrup, egg, milk and vanilla.  In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Fold in chopped walnuts. Spoon batter into prepared muffin cups.  Bake for 20 – 25 minutes. Remove from pans and place on a wire rack to cool before serving.

Posted in Baked goods, Baking, Cake

Banana Streusel Swirl Cake

Posted on by lmc

  The grocery store was packed with holiday shoppers yesterday.  The warm sun and mild temperatures brought people out in light jackets and cropped pants.  I’m so happy that Spring has arrived in our part of the world.  

Like many of you, I’ve been baking goodies for the Easter weekend.  The local grocer had a huge display of overly ripened bananas on hand so I picked a decent selection of fruit and carted it home with me.  I headed to my trusty file to find one of my spring-time favorites. This scrumptious Banana Streusel Swirl Cake is absolutely delicious. I hope you have a chance enjoy this crunchy, sweet, delicate cake made with pecans, cinnamon, mashed bananas, and a convenient cake mix.  Happy Easter, Everyone!

Banana Streusel Swirl Cake

Streusel:

1/2 cup chopped pecans

1/3 cup brown sugar, packed

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Cake:
1 package Yellow, Spice or Banana Cake Mix 

1 package vanilla instant pudding mix

4 eggs, slightly beaten

3-4 medium ripe bananas, mashed

1/3 cup canola oil

1/4 cup water

Preheat over to 350 degrees.  Grease a 10″ bundt pan.  
For the streusel: combine all 4 ingredients and stir well.  Set aside.

For the cake:  combine all 6 ingredients and mix by hand or with a mixer for 2 minutes.  Batter should be thick and well combined.

Pour half the batter into bundt pan.  Sprinkle streusel over batter.  Spread remaining batter over streusel. Gently swirl the batter with a butter knife in a circular motion.  Bake for 50-55 minutes or until toothpick inserted in the center of the cake comes out clean.  Cool for 25 minutes.  Loosen sides of cake from pan and invert on a cake plate. If desired, frost with glaze and sprinkle with chopped pecans.



Posted in Baked goods, Baking, Casserole, Food, Low Carb

Low-Carb Taco Casserole

Posted on by lmc

While most households were gobbling up lots of carb-laden snacks and appetizers this past Sunday, we watched the Super Bowl while munching on this delightful Low-Carb Taco Casserole.  I used to make this recipe without the added Doritos chips but I find the crust to be a bit more crunchy and a lot less low-carb tasting… just by added 3 little chips to the mix.  I looked up the  nutritional facts for Doritos and calculated that 11 chips equal 16 grams of carbohydrates so you can do the math to figure how many carbs exist in just 3 crumbled chips. Boy, those chips add a world of difference to the crust.  You be the judge…  It’s totally up to you if you’d like to omit the chips.  …Hope you enjoy this simple recipe that’s packed with flavor!

Low-Carb Taco Bake

For the crust:
4 ounces cream cheese, softened

3 eggs

1/3 cup half & half

1/2 package taco seasoning mix

8 ounces cheddar cheese, shredded

3 Doritos chips, crumbled

For the topping:
1 lb. ground beef
1/2 package taco seasoning

1/4 cup tomato sauce

2 tablespoons green chilies, optional

1/2 cup tomato, diced

8 ounces cheddar cheese, shredded

Preheat oven to 375 degrees.  Grease a 9×13″ baking dish; set aside. 

To make the crust:  Beat the cream cheese and eggs until smooth.  Add the half & half and taco seasoning, mix well.  Spread the cheddar cheese over the bottom of the baking dish.  Spread the egg mixture evenly over the cheese. Sprinkle crumbled Doritos over egg mixture. Bake at 375ºF, 25-30 minutes or until golden brown on the edges.  Let stand 5 minutes.

To make the topping:  Reduce oven temperature to 350 degrees.  Brown the ground beef until no longer pink; drain thoroughly.  Stir in the taco seasoning, tomato sauce and chiles.  Spread over the crust.  Top with diced tomato and shredded cheese.  Bake for 20-25 minutes or until hot and bubbly. Cool slightly before cutting into serving-sized squares.

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

Best Banana Cake Ever

Posted on by lmc

During my weekly shopping trips, I usually purchase a load of bananas for quick breakfasts and simple snacks.  By the end of the week, the bright yellow and slightly green fruit has turned to more of a brown and yellow speckled mass of goodness. While some might pitch the ripe bananas in the trash, to me, these gorgeous specimens are best for baking.  The sugar becomes more concentrated and the texture of the banana lends a moist property to scrumptious treats baked in the oven. I often toss the brown fruit into the freezer, skins and all, so that they become even more flavorful and delicious. Just pull the frozen bananas out of the freezer a bit before baking, peel the slightly thawed fruit, mash, and add to your favorite banana based recipes.

Best Banana Cake Ever
1 package yellow or white cake mix (with directed ingredients – eggs, water, oil)
2-3 very ripe bananas, mashed

1 teaspoon baking soda

1 teaspoon vanilla extract

Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 45 minutes to 1 hour. Let cool thoroughly before frosting, slicing, and serving.

Posted in Baked goods, Baking, Bread, holiday

Leftover Holiday Cranberry Sauce Quick Bread

Posted on by lmc

Making my way through the leftovers after a holiday meal is always a challenge.  I hate to waste food so I try to be as creative as possible when reinventing leftovers to make tasty meals for the family.  Yesterday I came across a plastic container containing a few cups of homemade cranberry sauce.  I remembered a recipe that I had made years ago for a chunky cranberry quick bread that would use up the two cups of sauce that I had leftover.  I searched my trusty kitchen  file and found the recipe.  With staple ingredients, this batter comes together rather quickly.  A sprinkle of maple/cinnamon steel cup instant oats makes for a sweet crunchy topping.  This is a great way to turn those holiday leftovers into a sweet treat the whole family will enjoy.

Leftover Holiday Cranberry Sauce Quick Bread

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup canola oil

1/2 cup sugar

1 egg

1/2 cup water

1 teaspoon vanilla

2 cups cranberry sauce

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2″ loaf pan, set aside.  Combine flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl; set aside.  In a medium bowl, mix oil and sugar until light and fluffy. Add egg and cranberry sauce; mix well. Combine dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist. Fold in chopped walnuts. Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing.

Posted in Baked goods, Baking, Bread, breakfast, Food, Gifts, holiday

Sweet Almond Pound Cake

Posted on by lmc

Over the years I’ve baked lots of tasty loaves for friends and co-workers to celebrate the holiday season.  This week is no exception for I’ll be pulling out all of my favorite baking pans and an array of Christmas wrapping paper to start my traditional holiday bake. I usually make an assortment of flavorful loaves… a cinnamon swirl loaf, a poppyseed bread loaf, an applesauce nut loaf, and a sweet zucchini breakfast loaf.  Some of which are made from the carefully shredded and frozen excess garden produce that I tucked away during the late fall months.

This year I have added a simple, delicious recipe to the mix.  This Sweet Almond Pound Cake is moist, dense and full of flavor.  While the directions would have you bake the cake in a bundt pan, you can use the same recipe to make this delicious treat in a basic 9×5″ loaf pan. Sprinkle this baby with a bit of confectioners’ sugar or frost with a drizzle of cream cheese frosting before serving or wrapping.  A sprinkle of red and green candies makes for a festive addition. Give this loaf to those that you would like to recognize during this gift-giving season or place it on the holiday table for family and friends to enjoy.            

…Sending along a wish for the best of health and happiness in the coming year!  Merry Christmas and Happy Holidays from Simply Made Kitchen and Crafts!


Sweet Almond Pound Cake

1 package white cake mix

1 (3.4 oz.) package vanilla instant pudding and pie filling   (the coconut flavor works well too!)

4 large eggs

1 cup water

⅓ cup vegetable oil

1 tbsp. almond extract

Preheat oven to 350 degrees.  Grease and flour 10″ Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat for approximately 2 minutes. Pour into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool cake for 10-15 minutes.  Carefully remove from pan and cool completely. Dust with sifted confectioners’ sugar or frost with your favorite cream cheese frosting.

Posted in appetizers/snacks, Baked goods, Baking, Food, Gifts, holiday, Homemade Mixes, Kids in the Kitchen

Honey Nut Snack Mix

Posted on by lmc

By popular demand, I am posting one of my all-time favorite snack mix recipes.  It never fails, whenever I make this mix, I am always asked for the details of the recipe.  During the holidays, I usually pack this lip-smackin’ snack into decorative jars to pass along as a homemade gift from the kitchen.  Light, buttery, and full of that scrumptious honey flavor, this sweet treat is a winner.  Make a big batch and keep a watchful eye as it cools on the kitchen counter.  The mix has a tendency to disappear as the minutes tick by … Irresistible!



Honey Nut Snack Mix

6 cups Chex or Crispix cereal

1 1/4 cups mini pretzels

1 cup nuts (peanuts, lightly chopped pecans, or lightly chopped walnuts)

1/3 cup butter or margarine

3/4 cup firmly packed brown sugar

1/4 cup honey

1 teaspoon vanilla

Coat a 13×9″ pan with cooking spray.  Add cereal, pretzels, and nuts; set aside.

In a large saucepan, combine butter, brown sugar, and honey.  Over medium heat, bring the mixture to a boil and continue to boil for 5 minutes, DO NOT STIR.  Remove from heat and stir in vanilla. Carefully pour the hot syrup over the cereal mixture, stirring until well coated.  

Bake at 250 degrees for 1 hour; gently stirring every 15 minutes to distribute the syrup evenly over the mix. Let cool on cookie sheets lined with parchment or wax paper.  Store in an airtight container.

Recipe adapted from “The Family Table” by Brenda Hyde

Posted in Baked goods, Baking, Bread, Brunch, holiday, holidays

Pistachio Crunch Loaf

Posted on by lmc



The holiday season is upon us and I am getting an early start on my baking for the upcoming Thanksgiving meal.  This week we will be traveling east to enjoy the holiday with my youngest sister and her family.  I have volunteered to bring all of the desserts so I have started baking and packaging some of our family’s favorite recipes.  It’s so much easier to bake ahead of time and then refrigerate or freeze the baked goods until just a few hours before the event.

This Pistachio Crunch Loaf is a long standing family favorite.  The festive green color comes from the packet of pistachio pudding mix added to the batter.  For an extra boost of flavor, try substituting the sour milk with pistachio flavored yogurt.  

It’s always fun to contribute an item (or two) to the family table over the holidays.  But, if you’re one of those people that always forgets your favorite platter or covered casserole dish when it’s time to go home, then here’s a great tip when traveling for the holidays…  

For the last several weeks, I’ve been purchasing decorative holiday tins of various shapes and sizes from local resale shops. (They range in price from about 50 – 75 cents.) I wash and dry them well when I get them home. This way I can pack all of my goodies into festive tins, stack them into reusable bags and conveniently store the tins when arriving at our destination.  When we are ready to bring out the treats, I’ll simply open all of the beautiful tins and lay them out on the buffett for guests to nibble on while enjoying time with family and friends.  The left-overs can be covered and stored in a cool dry place so we can continue to snack throughout the weekend.  No mess, no fuss!  If there is anything left by Sunday, I will leave the inexpensive tins behind without a thought.

Happy Thanksgiving, Everyone!

Pistachio Crunch Loaf

1 package Pillsbury yellow cake mix

4 eggs

¼ cup canola oil

1 small package instant pistachio pudding mix

1 cup sour milk ( 1 scant cup of milk +2 teaspoons vinegar)

Sugar Mixture:

1 cup brown sugar

1 teaspoon cinnamon

½ cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  Grease two 8×4″ loaf pans.  In a medium bowl, combine the cake mix, eggs oil, pudding mix and sour milk. Beat until all of the ingredients are well blended into a thick batter.

Spread half of the batter into the greased loaf pans. Sprinkle half of the cinnamon and sugar mixture over the batter, dividing it between the two pans. Repeat the layers, adding the remaining bread batter and the remaining cinnamon sugar mixture on top. Lightly swirl batter with a butter knife (optional).

Bake at 350 degrees for 40-50 minutes. A toothpick inserted into the center of the bread should come out clean.  Cool loaves completely before removing from pans.

Posted in Baking, Bread, breakfast

Pecan and Raisin Zucchini Quick Bread

Posted on by lmc



As the end of the traditional Midwest growing season is well past it’s prime, local farmer’s markets are providing customers with an array of cool weather vegetables.  The unseasonably mild temperatures have helped zucchini, beets, and winter squash continue to grow.  

Last week a co-worker filled a basket with end-of-the-season zucchini that she had picked from her garden.  She placed the bountiful basket on the break room table to share with all.  I quickly scooped up an armful so that I could make a few batches of zucchini quick bread.  This is one of my favorite recipes.  It’s moist and flavorful with lots of texture provided by the crunchy pecans and sweet California raisins.  The recipe freezes well so I make quite a few loaves, wrap them and freeze them for gift giving or for a quick morning breakfast accompanied by a mug full of piping hot coffee.

Note: I sprinkle a tablespoon of wheat germ over each loaf before baking.  This gives the loaves a crunchy topping and a boost of fiber.

Pecan and Raisin Zucchini Quick Bread

2 cups sugar

1 1/4 cup canola oil

3 large eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon baking powder

2 1/2 cups shredded zucchini 

1 cup chopped pecans or walnuts

3/4 cup raisins

Optional Topping: 

2 tablespoons wheat germ

Preheat oven to 350°. Grease two 9×5″ loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon, pumpkin pie spice and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini, pecans and raisins.

Transfer to prepared pans. Sprinkle each loaf with 1 tablespoon of wheat germ (optional).  Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.