Semi-homemade Scones

Well, another school year is over… Yesterday we made our annual trip down to campus to load up the car with dorm room accessories and furniture that will be stored away for the summer. Packing and unpacking can make for a long day!  Sometimes it’s hard to find a break to stop for a meal as parking is limited and the anticipation of the heavy traffic on the return trip home makes everyone anxious. 

Having said this, I was prepared for the worst as I loaded up a goodie bag with scones, yogurt, cold pizza, bottled water, sandwiches, homemade applesauce and a few energy bars as we started out on our daylong voyage.  I have a recipe that combines just a few ingredients to make a batch of tasty scones so I got up early to prepare them for the trip.  I must say, I had to slap a few hands as I took the scones out of the oven for everyone wanted to nibble on the treats before leaving the house. I quickly covered the tray with a light tea towel and told everyone to find something else to eat.  These little gems were to be packed in with the other goodies we would eat after a long day of packing and pitching.  Here’s the recipe for the tasty 4-ingredient scones.  They are made using a muffin mix which is super convenient, quick, and easy!  I had an egg white left over from another recipe so I brushed the tops of the scones and sprinkled them with a bit of sugar before popping them in the oven.

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Semi-Homemade Scones

One 18-ounce box of cranberry-orange muffin mix. 

(Krusteaz or another brand with canned berries included)

1 egg, slightly beaten

1/2 cup Greek yogurt (plain or vanilla)

2 tablespoons water

Extra flour for dusting

Preheat oven to 375 degrees. Use non-stick spray to lightly coat a cookie sheet.

Pour the muffin mix into a large bowl.  Add egg, yogurt and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter. Pour mixture onto a lightly floured surface on pat together to make a flat round about 1″ thick.  Add flour if needed.  Cut the round into 8 triangles by slicing in half, then fourths, then 8 triangles.  Carefully place onto a lightly greased baking sheet.   Bake for 15-20 minutes. Slightly cool; remove to a baking rack to cool completely.

Amish Snack Cake



Jeepers creepers, it sure is busy around here…

This happens every December as the temperatures drop, the snow starts to fall, and holiday celebrations begin.  

I recently attended an early morning co-worker’s meeting.  We only meet four times a year and our December meeting is more like a meeting/potluck lunch.  We discuss business during the morning hours and then celebrate the upcoming holidays with a carry-in lunch in the afternoon.  As a special breakfast treat, I had volunteered to bake a few items and run to a local coffee shop for a box of hot coffee for the crowd.

Well, to my dismay, it started to snow heavily the night before the event and I knew the snow would hamper my trip to the donut shop the following morning.  I decided that I would get up really early to throw my baked goods into the oven so that I could travel into town and onto the meeting in a timely manner.  I wanted to make an uncomplicated recipe with only a few ingredients to speed up the process so I grabbed my recipe file to look for a recipe that had appeared in the newspaper many years ago.  I had clipped it out and tucked it away for just such an occasion. For this simple recipe, I used a box of spice cake mix and a can of apple pie filling for two of the ingredients.  The addition of three eggs was all that was needed to finish off the batter.  I threw in a handful of chopped walnuts to add a bit of crunch.

Below you will find the basic recipe.  The addition of nuts, raisins, chocolate chips, etc. will certainly add to the flavor and texture of the cake.  I’ve added a note with some classic flavor combinations if you would like to change things up a bit… Enjoy this moist and flavorful cake!



Amish Snack Cake

1 box cake mix, any flavor (I use spice cake mix)

3 large eggs, beaten

1 can pie filling, any flavor (I use apple pie filling)

Preheat the oven to 350 degrees. Spray a 13×9″ pan with non-stick cooking spray.  In a large mixing bowl, combine cake mix, eggs and pie filling. Stir together until well blended.  Bake for 40-45 minutes or test for doneness with a toothpick inserted in the center of the cake.  Cool completely before icing (if desired).

Other variations:

  • Chocolate cake mix with cherry pie filling and chocolate chips
  • Butter pecan cake mix with apple pie filling and nuts
  • Yellow cake mix with peach filling and walnuts
  • Pineapple cake mix with blueberry filling and coconut
  • Yellow cake mix with cherry filling
  • Spice cake mix with apple pie filling and walnuts

Low-Carb Peanut Butter Mini Loaf

As we move into mid November/December, the holiday season ushers in a plethora of tempting chocolatey treats, sweetly seasoned baked goods, and a bounty of party trays that seem to line the expanse of grocery store isles all over the country.  As the season of eating (and over-eating) begins, I am forever looking for recipes that will help me to stay away from the carb-laden sweet treats that show up everywhere. Yesterday, while I was shopping for a few pantry staples, my neighborhood grocery store shared with customers an array of cakes, pies, and pastry samples.  Turning every corner of each isle offered a new taste of tempting delicacies including shrimp cocktail, hot sugary beverages, hors d’oeuvres, and various sweet treats.  Store owners even offered a full Thanksgiving lunch with all the trimmings so that customers could sample the items and entice them to place early dinner orders for upcoming holiday gatherings.  Food, food, and more food…Yikes!

As an alternative, this Peanut Butter Mini-Loaf is one of the recipes that I turn to for a small sample of low-carb deliciousness that has no flour, a slight bit of sweetener, and a portion size that is certainly doable.  I use peanut butter with ingredients that include only peanuts and less than 1% of salt.  (I use the Smucker’s brand in the glass jar.)  Sometimes I mix a 1/2 cup of cinnamon with a packet of sweeter to make my own version of cinnamon sugar.  I store it in an airtight container and sprinkle a bit of it over the top of a buttered slice. Oh my, simply delicious…



Low Carb Peanut Butter Mini Loaf

1 cup natural peanut butter, creamy 

3 large eggs, beaten

1 teaspoon vinegar

1/2 teaspoon  baking soda

2 individual packets sweetener 

Preheat oven to 350 degrees.  Grease a 1 quart mini loaf pan or 2-3X5″ loaf pans.  In a medium bowl, combine beaten eggs and peanut butter.  With a spatula, mix until smooth.  Add vinegar, baking soda and sweetener.  Hand whisk until smooth and creamy. Pour batter into prepared loaf pan(s).   Bake for 30-35 minutes until bread is fully cooked and toothpick inserted in the center comes out clean. Cool completely before slicing into thin slices with a sharp knife.

 

Morning Glory Baked Oatmeal II



While watching a local PBS cooking show last Saturday afternoon, I was captivated by a recipe that was shared by Ellie Krieger.  After further investigation, a web search disclosed that the original recipe was actually written by an author working for the Washington Post. I quickly printed the recipe and looked forward to baking the dish this weekend.  My children would be traveling back from college for a quick visit and I was anxious to assemble the baked oatmeal for Saturday breakfast.  I doubled and adjusted the original recipe as I wanted to send back to school with my daughter a portion of the dish to be warmed up for weekday meals.  

This recipe did not disappoint.  On my goodness, it is absolutely delicious! While I changed up the recipe quite a bit, here is the link for the original recipe.  https://www.washingtonpost.com/pb/recipes/morning-glory-baked-oatmeal/15077/

My recipe is posted below…



Morning Glory Baked Oatmeal II

1 1/2 cups chopped pecans

2 teaspoons ground cinnamon

2 tablespoons light brown sugar

Pinch of salt

4 1/2 cups old-fashioned oats 

2 teaspoons baking powder

4 cups unsweetened almond milk

2/3 cup pure maple syrup

2 large egg

4 tablespoons canola oil

3 teaspoons pure vanilla extract

2 cups apples, cored and diced  

2 cups carrots, shredded 

1 cup raisins

Preheat the oven to 350 degrees. Grease a 13X9″ baking dish with cooking spray.

Mix together the pecans, cinnamon, the brown sugar and a pinch of salt in a medium bowl.

In a large bowl, stir together the oats, baking powder. Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup. Pour the milk mixture over the oat mixture, stirring to combine, then mix in the apple, carrots and raisins.

Pour into the prepared baking dish. Top with the pecan and brown sugar mixture.  Bake for 50-60 minutes or until golden at the edges and just set at the center. Serve warm.

Adapted from a recipe first posted by Deb Lindsey for The Washington Post

Oatmeal Snack Cake

 There are very few recipes that I bake where I don’t use oatmeal as an ingredient in some form or another.  I often stir a handful of oatmeal into the batter for cakes, cookies, and muffins.  Or, I might sprinkle oats over the top of the batter just before popping pans into the oven.  I even stir oats into my ground beef when making meatloaf, hamburgers, or meatballs.  I’m a big fan of the flavor, texture, and health benefit that oats can bring to many recipes. 

This Oatmeal Snack Cake is chocked full of flavor and is great with a cup of coffee, packed in the lunchbox for a mid-day treat, or served with a scoop of ice cream after an evening meal.  The sweet glaze drizzled over the top of the cake is optional but it dresses things up a bit.  Mostly, I just bake the recipe the way it’s written, slice it after cooling, pack it into a Tupperware container,  and wait for it to disappear.  


Oatmeal Snack Cake

1 1⁄4 cups boiling water

1 cup old fashioned oats

3/4 cup sugar

3/4 cup brown sugar

1/2 cup canola oil

2 eggs, slightly beaten

1 1⁄3 cups flour

1 teaspoon  ground cinnamon

1 teaspoon  baking soda

1/2 teaspoon salt

1 teaspoon  vanilla

1/2 cup raisins

1/2 cups walnuts, chopped

Preheat oven to 350 degrees.  Grease a 13X9″ baking pan, set aside.  

Pour boiling water over dry oatmeal; set aside for 5-10 minutes. Meanwhile, in a medium bowl, mix the flour, soda, cinnamon, and salt.  In a separate mixing bowl, combine sugars and oil until well blended. Add eggs, vanilla, and cooled oatmeal, mix thoroughly.  Add dry ingredients to wet ingredients.  Stir in raisins and nuts.  Pour into prepared baking pan.  Bake for 30-40 minutes. Cool completely before slicing. Drizzle with icing or sprinkle with powdered sugar, if desired.

Pumpkin Cobbler Spiced Bread Pudding

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.








Best Banana Cake Ever

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.