Category: Baking

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

Blueberry Bagel Bake

Posted on by lmc

20131127-133725.jpg
I am one frugal gal… This morning, I searched through the fridge for left overs that looked to be past their prime. In the very back corner, I spotted a half eaten bag of blueberry bagels and I thought that they might taste delicious added to a breakfast bake made up of eggs, milk, bagels, and apples. To my delight, the end product tasted delicious!

Blueberry Bagel Bake

4 stale blueberry bagels, cubed (Use any flavor you like)
1 large apple, cored, peeled, and chopped
1/2 cup brown sugar
1 tsp cinnamon
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Place cubed bagels in a greased deep dish pie plate; set aside. In a small microwave safe bowl, mix apple, brown sugar, and cinnamon. Microwave until apple is soft and juices bubble; about 3 minutes on high. Pour mixture over bagels; mix well. In a medium bowl, mix eggs, milk, vanilla and almond extract. Pour over bagel mixture making sure bread is completely soaked. Bake at 350 degrees for 30-40 minutes until golden brown. Serve with a sprinkle of powdered sugar and syrup.

20131127-133853.jpg

Posted in appetizers/snacks, Baked goods, Baking, Brunch, Desserts

Gingerbread Holiday Cookies

Posted on by lmc

20131127-131212.jpg
Gosh, I love this time of year…I am especially happy this week because my K is coming home from college for the holiday weekend! We have missed seeing her smiling face around the house. She is a student athlete so she hasn’t been allowed to come home since the beginning of the school year. Her most common complaint while away at school is that she misses mom’s cooking and baking.
Well, I have been baking all morning getting ready for her arrival tomorrow. In the past two hours, I have made Mary’s Irish Scones, Grandma’s Brown Bread, a batch of Jumbo Oatmeal Cowboy Cookies and these Gingerbread Holiday Cookies. I downloaded the gingerbread cookie recipe many years ago from the Martha Stewart website after seeing her make them on her weekly television program. I have been making this recipe for the holidays ever since. (Using various cookie cutter shapes to reflect Thanksgiving and Christmas symbols…stars, leaves, turkeys, candy canes, gingerbread men, etc.)
I will be starting on some of K’s favorite savory meals this afternoon. …Can’t wait to have the family back together for the holidays!
Happy Thanksgiving to all those living in the United States…Happy Day to those living elsewhere! 😉

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

Unbelievably Moist Banana Snack Cake

Posted on by lmc

20131123-155200.jpg
Well, the weather outside has quickly turned from a mild Autumn of wind and rain to a wintery mix of cold and snow…I fear that our Midwest winter weather is here to stay for a while.
This recipe is perfect for a cold and dreary day indoors while the snow falls outside. I love to brew a cup of English tea and slice up this moist and flavorful cake. I am always amazed that mixing this simple list of ingredients together can produce such a delicious treat. By the way, this is a another great cake to pack in the lunchbox.

Unbelievably Moist Banana Snack Cake

1 2/3 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup mashed ripe bananas
1/3 cup canola oil
1/2 teaspoon vanilla
Confectioners’ sugar

In a large bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil, and vanilla. Stir in dry ingredients, just until moistened. Transfer to greased 8″ square baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Dust with confectioners’ sugar.

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

Dutch Apple Pancake

Posted on by lmc

20131116-115229.jpg
I have great memories of our years living in Chicago with our young family. One of my favorite breakfast spots was a neighborhood restaurant called “The Original Pancake House”. We would pack up the kids after mass on Sunday and head up Western Avenue to the local restaurant. As we walked in the door, nearly every table held a plate or two filled with a puffed apple pancake sprinkled with powdered sugar and topped with a dollop of butter.
When we moved out of state, I vowed to duplicate the recipe myself so that we could forever enjoy the deliciousness of our favorite pancake.
This morning, I pulled out a few ingredients and made my version of the recipe for the family. This pancake presents beautifully for a special occasion but it’s certainly easy enough to whip up any time.

Dutch Apple Pancake

2 Golden Delicious apples, cored, peeled, and thinly sliced
1/4 cup brown sugar, packed
3/4 teaspoon cinnamon
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons butter, melted

Heat oven to 425°. Put an oven-proof 9- or 10-inch skillet or round baking pan in the oven. In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well. In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
Take the pan out of the oven and add remaining butter; swirl to coat the bottom of the pan. Arrange apple slices in the bottom of the pan. Pour batter over apples. Bake for 25 to 30 minutes, until puffed and lightly browned. Serve with syrup and sprinkle with powdered sugar.

20131116-115323.jpg

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

Sweet Pumpkin Cornbread Muffins

Posted on by lmc

20131111-191455.jpg
A great sale on canned pumpkin has got me looking through my clippings and notebooks for recipes that include pumpkin purée. When I stumbled across this recipe for pumpkin corn bread muffins, I thought it might be the perfect recipe to revisit. Corn meal and pumpkin purée add an interesting texture to these moist muffins and this is another great recipe that packs well in the lunchbox. I often add a crunchy cinnamon topping to the recipe just before baking. This is completely optional but it adds sweetness and texture to the outside of the muffin making it taste more like a sweet bread. It also tastes great with a cup of tea or coffee when you’re looking for a quick breakfast item.

Sweet Pumpkin Corn Bread Muffins

1 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 cup canned unsweetened pumpkin purée
2 teaspoons vanilla
1/2 cup milk
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter or margarine, softened
1 teaspoon cinnamon

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, cornmeal, baking powder, baking soda, cinnamon and salt. In a small bowl, stir together the eggs, pumpkin, sugar, vanilla, milk and oil.
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. To make topping, mix together brown sugar, flour, and cinnamon. Cut in butter with a fork. Sprinkle evenly over muffin tops. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

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

Granola Topped Apple Morning Muffins

Posted on by lmc

20131103-060250.jpg
Recently, I combined three of my favorite recipes to make these delicious muffins. It seems I have been making granola and applesauce quite regularly these past few months. Often, I have a little bit of each left after making lunches for the week. About a month ago, I decided to put the scraps to use by incorporating them into a muffin recipe. I folded the chunky homemade applesauce into a basic muffin recipe and sprinkled granola over the top of each muffin. My granola recipe has a bit of maple syrup in it so it adds another layer of flavor to the crunchy topped muffins. (Substitute your own favorites, if you would like.)
These muffins look and smell delicious as they come out of the oven. It’s hard to resist brewing a hot cup of coffee and sitting down with one of these gems in the early morning hours, as a new day begins.

Granola Topped Apple Morning Muffins

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 cups applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans, optional
Granola for topping

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugars together. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle granola over individual muffins. Bake for 20-25 minutes or until a toothpick comes out clean. This makes about 2 dozen regular-sized muffins.

Here is the link for the chunky applesauce and granola topping

Posted in Baked goods, Baking, Desserts, Food, Kids in the Kitchen

Holiday Mayonnaise Cake

Posted on by lmc

20131031-145420.jpg

Happy Halloween!
Here’s a moist and flavorful recipe that is sure to put a smile on your face for the holiday! One of the main ingredients is mayonnaise. I have made this cake for years and it’s one of my most requested recipes. You can find the full recipe here. For this cake I used cream cheese frosting and holiday sprinkles but you can use anything that you like. Enjoy!

Posted in Baked goods, Baking, Desserts, Food, Gardening, Gifts, lunch box

Sunflower Lollipop Cookies

Posted on by lmc

20131025-162537.jpg
This recipe is from an old cookbook that I have used for years. When my children were little, we lived one block away from their grade school. For school parties, I always made a basket of lollipop cookies reflecting whichever festive holiday season the classroom may be celebrating…sunflowers for the early fall, ghosts and goblins for Halloween, colorful leaves and turkeys for Thanksgiving, Christmas trees and snow people for the winter parties. I’d pack a festive bucket or basket with floral foam, push the lollipop sticks into the foam, wrap the whole thing in cellophane wrap and tie a pretty bow to the outside of the package. Everyone’s eyes would light up as I entered the classroom with my package of goodies.
What I like most about this recipe is that the cookie dough is simple to make with just a few ingredients and that the dough doesn’t have to be chilled before rolling it out. (When I start a project, I want to get it done quick… I have no patience waiting for the dough to chill and harden for an hour.)
Adding food coloring to the dough is also a time-saver…no need for icing. This recipe has always been a holiday favorite in my house!

Sunflower Lollipop Cookies

1 cup butter or margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
1 cup semi-sweet chocolate chips

(Extra Supplies)
Flower cookie cutter
Yellow icing color
1 pkg. 8″ lollipop sticks

Preheat the oven to 350 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder and flour. Tint cookie dough with icing color. Pinch off a small amount of dough, make twelve to eighteen 1/4″ balls. Place balls, 3″ apart on cookie sheets. This will serve as the cookie base. Press lollipop stick into each ball; flatten slightly. Roll remaining dough out at 1/4″ thick. Cut dough, dipping cookie cutters in flour before use. Place cutout cookie on each stick, press lightly to attached cutout to cookie base. Add chocolate chips to each cutout center. Bake for 8-12 minutes until slightly golden around the edges. Cool completely before carefully removing from cookie sheet.

(Adapted from Wilton Gifts from the Kitchen Cookbook)

20131025-162921.jpg

20131027-051745.jpg

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

Bread Machine Cinnamon Raisin Bread

Posted on by lmc

20131023-084314.jpg
A few weeks ago, as I was looking through my old recipe notes, I came across a recipe that I haven’t made for some time. Lately, my bread machine has been working double time to provide lots of loaves for school lunches. In the last two weeks, I’ve probably made this recipe 3 or 4 times. It makes a sweet, light, loaf that slices easily for peanut butter and jelly sandwiches or for a hearty slice of toast. By the end of the week, when the loaf is nearly finished, I cube the end of the bread up to be used in a Saturday morning cinnamon toast casserole so that nothing is wasted.

Bread Machine Cinnamon Raisin Bread

1 cup water
2 tablespoons Butter or Margarine, softened
3 cups Bread Flour
3 tablespoons Sugar
1 1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
2 1/2 teaspoons Bread Machine Yeast
1/2 cup Raisins

Place all ingredients, except raisins, in bread machine pan in the order recommended by the manufacturer. For best results, raisins can be added during the first kneading cycle so that the become well incorporated in the dough. This should be about half-way through the cycle.
Select Basic/Light cycle on the bread machine. When finished baking, remove from pan and cool on wire rack.

20131023-084552.jpg

Posted in appetizers/snacks, Baking, breakfast, Gardening, lunch box

Chunky Homemade Applesauce with Simple Granola Topping

Posted on by lmc

20131013-204517.jpg
We spent a beautiful afternoon at the local apple orchard last weekend. I had my mind set on making several batches of homemade applesauce while the fruit is in abundance and is reasonably priced.
When we first moved to our current home, J and I planted several apple trees on the back portion of our property. That was 13 years ago and we have not been able to harvest one single apple since then. We planted them in an open area beyond our woods which must be the perfect spot for all of the local deer to munch on whatever fruit begin to grow on the miniature trees.
In our area there are several great orchards so taking a trip to purchase bulk fruit and vegetables isn’t too much trouble. We picked up lots of apples, sweet potatoes, cider, fresh apple donuts, and chestnuts.
I’ve been making this particular applesauce recipe for years and years. The addition of vanilla makes a world of difference, adding an extra layer of flavor. If you own an apple peeler/corer, it will make this recipe super quick and easy to assemble.

20131013-204635.jpg
Chunky Homemade Applesauce with Simple Granola Topping

8 cups apples, peeled, cored, and chopped
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract

In a large pot, combine apples, brown sugar and cinnamon. Cook over medium-low heat for about 30 minutes; while stirring occasionally.
Remove from heat; stir in vanilla. Mash apples to desired consistency. Refrigerate until ready to serve.

Simple Granola Topping

3 cups rolled oats
1 cup pecans, chopped
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins or dried fruit, if desired

Preheat oven to 300 degrees. In a large bowl, combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto parchment lines sheet pan. Cook for 30-40 minutes, stirring occasionally to achieve an even color. Add raisins or dried fruit if desired.

20131013-204858.jpg