Category: Desserts

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

Sunflower Lollipop Cookies

Posted on by lmc

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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)

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Posted in appetizers/snacks, breakfast, Desserts, Kids in the Kitchen, lunch box, No-Bake

No-Bake Oat and Honey Snack Bites

Posted on by lmc

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If you like peanut butter, you will love this no-bake treat. I’ve made several variations of this recipe over the years but this one is so simple and produces about 36 rounds of goodness. After parking these in the fridge for about 30 minutes, I pack them in a Tupperware container so I can tuck them into lunch boxes all week long.

No-Bake Oat and Honey Snack Bites

2 1/4 cups old fashioned oats
1 cup natural peanut butter
1/3 cup honey
1/3 cup maple syrup
1/2 cup chocolate chips

Combine peanut butter, honey, and maple syrup; mix thoroughly. Sprinkle in the oats and chocolate chips. Use a small ice cream scoop to shape dough into individual 1″ balls. Place on a cookie sheet and chill for 30 minutes. Pack into air-tight container. Store in the fridge until ready to serve.

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

Ken Williams Orchards Apple Slices

Posted on by lmc

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Many years ago, we traveled from Chicago up to a beautiful apple orchard in Three Oaks, Michigan called Ken Williams Orchards. After a day of picking and picnicking, we headed to the counter to pay for our bushel of apples. On the counter sat a sheet of paper that was entitled, “Favorite Apple Recipes” and listed five of the orchard’s favorite recipes. I asked the clerk if I could have the sheet and she said, “Sure, take one, they’re free!”
Well, I have used this recipe sheet over and over for the last 16 years…our favorite recipe of the bunch is something called Apple Bars. I have changed the recipe a bit and I call them apple slices. It really doesn’t matter what you call them…they will always be delicious! This is definitely the best apple slice recipe I have ever tasted.

Ken William’s Orchards Apple Slices

2 1/4 cups flour, divided
1 1/4 cups sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks
4 cups sliced apples
1 teaspoon cinnamon
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Combine 2 cups of flour, 1/2 cup sugar, baking powder and salt. Cut in butter until crumbs are the size of peas. Stir in egg yoke. Press half of the mixture in the bottom of a 9×13″ baking pan, and reserve the rest. Combine apples, remaining flour, sugar, and cinnamon; place apple mixture over crust in pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 40-45 minutes. Cool and drizzle with thin icing of powdered sugar, vanilla and milk.

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Posted in Baked goods, Chocolate, Desserts, Food

Westhaven Date Cake

Posted on by lmc

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As I was rummaging through my hand written recipes this morning, an odd shaped piece of paper brought back memories of Aunt Nance. She was Jim’s Aunt, and a very special person. She would often bake this cake and bring it along to family gatherings. The chopped dates in the recipe are undetectable after baking but they are essential as they add great flavor and moisture to the cake.
Years ago, I asked Aunt Nance to share the recipe with me and this is the piece of paper she slipped in my hand as I was leaving the gathering.
When I finally got around to baking the cake, I noticed that mine wasn’t as dark and chocolatey as hers was. After investigating further, I realized that she had forgotten to include 2 tablespoons of cocoa in the recipe. The cake was still quite delicious so I make it both ways and it’s always a crowd pleaser.

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Westhaven Date Cake

1 (8 oz.) package dates, chopped
1 cup boiling water
1 1/2 teaspoons baking soda
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 tablespoons cocoa powder
1/2 tsp. salt
chocolate chips
nuts
powdered sugar

Over chopped dates, pour 1 cup boiling water; let cool. Add baking soda and set aside. Cream together butter and sugar. Add eggs, vanilla, flour, cocoa powder, and salt. Pour date mixture into dry ingredients, mix well. Pour into a greased and floured tube pan. Sprinkle chocolate chips and nuts over batter. Bake at 350 degrees for 40-45 minutes. Sprinkle with powdered sugar, and cool cake before serving.

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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, breakfast, Brunch, Desserts, Food, Kids in the Kitchen, lunch box, No-Bake

Easy No-Bake Granola Bites

Posted on by lmc

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Making your own granola bars at home can certainly be more nutritious for your family and is definitely a money saving idea. A box of granola bars can range in price from a moderate $2 up to as much as $7, which is really quite expensive. Often, one can only guess at the ingredients that are included in the nutrition facts label. Ingredient names that I can’t recognize or pronounce are always a red flag for me.
While this recipe isn’t the most nutritious of the bunch in my recipe box, it certainly is easy to make and I like the fact that it’s a no-bake recipe that can be made during the late summer months when the air conditioner shouldn’t have to compete with a hot oven. I often add nuts, seeds and dried berries for added texture, nutrition, and flavor. I wrap the cooled and cut bars in plastic wrap so that they stay fresh and are easily packed for travel. This is a great “kids in the kitchen” recipe.

Easy No- Bake Granola Bites

2 1/2 cups crispy rice cereal
2 cups old fashioned oats
1/2 cup raisins (optional)
1/2 cup firmly packed brown sugar
1/2 cup light (reduced sugar) corn syrup or honey
1/2 cup peanut butter
1 teaspoon vanilla extract
1/2 cup milk chocolate chips

Spray a 13×9″ baking dish with non-stick cooking spray. Combine the first 3 ingredients in a large bowl; set aside. Bring the brown sugar and syrup (or honey) to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes to cool slightly. Stir in the chocolate chips. Press mixture into prepared pan; cool completely. Cut into bars. Wrap individually in plastic wrap to preserve freshness.

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)

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

Rise and Shine Morning Muffins

Posted on by lmc

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Rise and Shine Morning Muffins

Well, I have the last of this week’s school lunches packed and heading out the door with my children. It’s Friday and as we head into the weekend, I will have to plan my selection of items that I will bake for next week’s menu.
This is one of my favorite lunchbox recipes to send to school. These little gems are filled with whole grains,apples, nuts, pineapple and raisins. Plenty of goodies to keep a hungry tummy satisfied. I bake a large batch and store them in an air-tight container in the fridge for a week’s worth of lunches.

Rise and Shine Morning Muffins

1 cup whole wheat flour
1 cup all- purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup packed brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup peeled and finely chopped apple
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup pecans, chopped
1/2 cup raisins

Preheat oven to 350 degrees; line muffin pan cups with paper liners. In a medium mixing bowl, stir together flour, baking powder, cinnamon, and salt; set aside. In another mixing bowl, stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, pineapple and raisins. Add flour mixture and stir just until blended.
Spoon batter into prepared cups. Bake for 20-25 minutes or until toothpick inserted into center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completely. Store muffins in an air-tight container in the refrigerator.

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

Easy Banana Crumb Cake

Posted on by lmc

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Well, it’s back to school for my high school kids this week and I am baking
packable lunch items for the start of the school year. I spied a few overly ripe bananas on the kitchen counter last night so I searched my old recipe folder for a banana recipe that would be suitable for lunch box storage. I used to make this cake all the time but it seems other recipes have become favorites and this one was moved to the back of the folder. I seriously can’t figure out why…this is a great moist, sweet, crumbly cake that is really easy to assemble quickly. Once again, I am using a cake mix to reduce time while adding flavor.

Easy Banana Crumb Cake

1 package white cake mix
3/4 teaspoon baking powder
3 medium ripe bananas
3 eggs
1/2 cup water
1/3 cup vegetable oil
1 cup chopped pecans

Topping:
1/4 cup sugar
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter, cubed and cold
1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray with cooking spray a 13×9″ baking pan. Place first seven ingredients in a large bowl. Beat well. Pour into prepared pan. In a medium bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes. Cool completely before slicing.

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