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Best Sugar Cookie

March 5
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Best Sugar Cookie
Print Recipe
a sugar cookie recipe that keeps its shape without chilling
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Best Sugar Cookie
Print Recipe
a sugar cookie recipe that keeps its shape without chilling
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
6-8 minutes
Ingredients
Servings: dozen
Instructions
  1. Pre-heat the oven to 350 degrees. In the bowl of a mixer cream the butter and sugar until smooth, approximately 3 minutes
  2. Beat in the extracts and egg
  3. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. Do not chill the dough. Divide it into workable batches, roll out on a floured surface to approximately 1/4" thick round. cut with cookie cutters.
  4. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Frost and serve or freeze un-frosted cookies.
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Chocolate Cherry Cake

February 6
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Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Ingredients
Servings: layer cake
Instructions
  1. For the Cake: Drain and rinse the cherry pie filling. Press the cherries between several layers of paper towels until very dry. Chop the cherries fine and measure out 1/2 cup. (can discard remaining pie filling cherries)
  2. Gently fold the 1/2 cup chopped cherries and 1/2 cup of the chocolate chips into your prepared white cake batter.
  3. Grease and flour 2-3 8 inch cake pans depending on how many layers you like. Divide batter among the pans. Bake on the middle rack of a pre-heated 350 degree oven for 20-25 minutes or until a pick comes out clean. Cool in pans 10 minutes, then turn out onto rack to cool completely.
  4. For the Cherries: Melt remaining 1 1/2 cups mini chocolate chips and butter in a bowl. Holding the stems of the maraschino cherries, partially dip them into the chocolate and place them on parchment lined plate. Refrigerate until hardened, at least 10 minutes.
  5. For the Frosting: Beat 5 drops (or more) red food coloring into your prepared frosting and blend until you have the desired color. Adding color can be optional.
  6. To assemble: Spread 3/4 cup icing on bottom layer. Repeat with the second layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate the top with the whipped cream and chocolate dipped cherries.
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Lavender Pound Cake

February 6
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Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Ingredients
Servings: small cakes
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
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Carambola Bread

January 26
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Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Ingredients
Servings: small loaves
Instructions
  1. Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
  2. Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
  3. Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
  4. Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.
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Uncategorized

Cinnamon Cream Cheese Icing

October 25
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Cinnamon Cream Cheese Icing
Print Recipe
Servings Prep Time
1 layer cake 10 minutes
Servings Prep Time
1 layer cake 10 minutes
Cinnamon Cream Cheese Icing
Print Recipe
Servings Prep Time
1 layer cake 10 minutes
Servings Prep Time
1 layer cake 10 minutes
Ingredients
Servings: layer cake
Instructions
  1. cream together the cream cheese and butter. add the vanilla. Mix 4 cups of powdered sugar and 2 tablespoons of milk, adding more sugar to stiffen the icing to the needed consistency. Add more milk if mixture gets too thick. Then add the cinnamon to taste. Frost the cakes or cupcakes and store the remaining icing in an airtight container.
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Fresh Southern Peach Cobbler

September 20
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Fresh Southern Peach Cobbler
Print Recipe
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Fresh Southern Peach Cobbler
Print Recipe
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Ingredients
Filling
Dough Topping
Sugar Topping
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine peaches, sugar, brown sugar, cinnamon nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl mix the topping: add the flour, sugar, brown sugar, baking powder, and salt. Blend in butter with a pastry blender until the mixture resembles coarse meal. Stir in boiling water until just combined.
  4. Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle with the 3T sugar and 1t cinnamon making sure to cover the entire pan with the cinnamon sugar mixture. Bake until topping is golden, about 30 minutes
Recipe Notes

Recipe courtesy of Allrecipes.com

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Triple Berry Cobbler

September 20
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Triple Berry Cobbler
Print Recipe
Servings Prep Time
1 9x13 pan 10 minutes
Cook Time
50 minutes
Servings Prep Time
1 9x13 pan 10 minutes
Cook Time
50 minutes
Triple Berry Cobbler
Print Recipe
Servings Prep Time
1 9x13 pan 10 minutes
Cook Time
50 minutes
Servings Prep Time
1 9x13 pan 10 minutes
Cook Time
50 minutes
Ingredients
Servings: 9x13 pan
Instructions
  1. pre-heat oven to 350 degrees.
  2. combine berries and cinnamon in a 9 x 13 baking dish. Combine flour, 3/4 c. sugar, and baking powder in a mixing bowl and stir. Add milk and melted butter while stirring dry ingredients. Pour/drop batter mixture over the berries trying to cover all.
  3. combine cornstarch and 1/2 C sugar in a small mixing bowl and stir. Sprinkle mix over the entire pan. Remove boiling water from stove and slowly pour over the entire pan. Place the baking dish in the oven and bake for 45-50 minutes or until crust is golden. Some areas may appear whitish due to the sugar mix. Make sure top crust is nice and crispy, remove from oven and cool slightly. Serve warm
Recipe Notes

Recipe Food Network.com courtesy of Royal Tine

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Grandma’s Apple Pie

September 20
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Grandma's Apple Pie
Print Recipe
cook in a pie crust or omit the crust and bake in a pie dish topped with crumble for an apple crisp.
Servings Prep Time
1 9" pie 30 minutes
Cook Time
40 minutes
Servings Prep Time
1 9" pie 30 minutes
Cook Time
40 minutes
Grandma's Apple Pie
Print Recipe
cook in a pie crust or omit the crust and bake in a pie dish topped with crumble for an apple crisp.
Servings Prep Time
1 9" pie 30 minutes
Cook Time
40 minutes
Servings Prep Time
1 9" pie 30 minutes
Cook Time
40 minutes
Ingredients
Servings: 9" pie
Instructions
  1. Put all ingredients in a sauce pan and cook over medium-low heat until the apples are cooked down and it becomes thick and bubbly. Add 2 Tablespoons butter and stir in until melted. Cool completely and freeze or use in a pie crust. If baking a pie, pour filling into a deep dish pie crust and top with crumble: 1/2 C brown sugar, 1/2 C flour, 1/2 C whole oats, and 5 Tablespoons cold butter cut up. Blend those ingredients with a pastry blender and top the pie filling.
  2. Bake pie at 350 degrees for 40 minutes or until topping is golden. For an apple crisp, place apple filling and crumble in a pie dish or small baking dish and bake for 30-35 minutes or until crumble is golden.
  3. For a crisp in a 9 x 13 size baking dish you will need to triple the filling recipe and double the crumble recipe.
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Savor

Chocolate Revel Bars

June 2
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Chocolate Revel Bars
Print Recipe
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Chocolate Revel Bars
Print Recipe
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Ingredients
Servings: 9 x 13 pan
Instructions
  1. Cream the butter and brown sugar in a mixing bowl. Add the flour, eggs, vanilla, soda, quick oats and mix until blended. Spread 2/3 of mixture in the bottom of a 9 x 13 pan. Set aside. In a double boiler melt the chocolate chips, condensed milk, 2T. butter and 2 t. vanilla until smooth. Pour chocolate mix over the base layer in the pan. Dot the top with the remaining 1/3 of the oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until golden.
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easy almond-vanilla icing

April 2
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easy almond-vanilla icing
Print Recipe
Servings
1 cake
Servings
1 cake
easy almond-vanilla icing
Print Recipe
Servings
1 cake
Servings
1 cake
Ingredients
Servings: cake
Instructions
  1. cream together the cream cheese & butter, add in the liquid flavors.
  2. begin adding powdered sugar a cup at a time and milk if needed until you reach your desired thickness.
Recipe Notes

if you’re not piping cupcakes the icing may not need to be as thick.  i actually used about 3-4 cups for this cake so i could make a thinner coating (and it is easier to spread on a full cake if it’s not too thick!)

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