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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Sweet Irish Soda Bread

February 17
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Sweet Irish Soda Bread
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Sweet Irish Soda Bread
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Loaf
Instructions
  1. In a large bowl, sift together first 5 ingredients. Cut in butter with a pastry knife until the mix resembles coarse crumbs. Add the nutmeg and stir slightly.
  2. In a small bowl mix the buttermilk, egg and almond extract. Add to the dry mix and stir until just moistened.
  3. You may need to knead the dough in the bowl until it's formed enough to turn out onto a floured surface. It may seem crumbly. Knead again on the surface about 12 times until the dough is elastic enough to stay together nicely.
  4. To make a traditional loaf: Form the dough into a round or oval loaf and place on a greased or parchment lined tray. You can also place it in a large, greased loaf pan. Bake in a 375 degree oven until golden and a pick comes out clean. Remove from oven and brush with the water & sugar mix.
  5. To make a clover: Cut off 1/3 of the dough and shape into a 3" stem. Set aside. Shape the remaining dough into a ball and cut into 3 equal wedges. Make a 1" cut into the rounded side of each wedge and separate it slightly creating a heart shape. Place the three wedges on a parchment lined (or greased) baking sheet with the points pressed together to form a shamrock shape. Press the stem into the base. Bake & brush with sugar mix same as above.
  6. To make biscuits: Pat the dough flat enough to cut with a biscuit cutter. Try not to over work the dough. You can also drop by hand if desired. Place on a parchment lined baking sheet and bake at 375 for about 15-20 minutes or until golden. Brush with sugar mix right from the oven.
  7. Can serve any variety warm or cool!
  8. For more traditional bread add 2 Cups raisins and 2 Tablespoons caraway seeds in place of the almond and nutmeg.
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Southern Peach Cobbler

July 20
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Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Ingredients
Cobbler Topping
Sugar Topping
Servings: Servings
Instructions
  1. Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
  2. In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
  3. Remove peaches from the oven and drop spoonfuls of the batter over the top.
  4. Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.
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Strawberry Muffins

July 14
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Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
  4. Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
  5. Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
  6. Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
  7. Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
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Nutella Muffins

August 21
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Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 425 degrees
  2. Beat the butter, oil, sugar, eggs and vanilla in a mixer until blended
  3. Mix the dry ingredients and stir them into the wet mix until combined.
  4. Spoon the batter into a greased muffin cup or use paper liners. Fill approximately 3/4 full.
  5. With a tablespoon, place a dollop of the Nutella on top of the batter. Swirl the spread with a toothpick or skewer so it looks marbled.
  6. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 and continue baking for another 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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Banana Bread

June 12
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Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Cream together the butter and sugar.
  2. Add the eggs and soft banana and mix until blended
  3. Add the dry ingredients and mix together, then add the water and blend.
  4. Fold in the chocolate chips.
  5. Pour batter into 4 small loaf pans sprayed with oil and lined with a piece of parchment on the bottom. ( If you use two medium or one large loaf pan, you may need to adjust the baking time)
  6. Bake in a pre-heated 350 degree oven for 35-40 minutes or until the top is firm, slightly golden, and a pick comes out clean. Cool 10-15 minutes and remove from pan to finish cooling on a rack. Freezes well.
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Sweet Scones

March 15
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Sweet Scones
Print Recipe
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Sweet Scones
Print Recipe
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Ingredients
Servings: small scones
Instructions
  1. Combine all dry ingredients. Cut in the butter with a pastry knife or fork until it is granulated.
  2. Add milk and stir until blended. The mixture will be sticky.
  3. Turn out onto a floured surface and knead 10-15 times until smooth. Roll or pat out and cut with a biscuit cutter.
  4. Place on a parchment lined baking sheet about 2" apart. Bake at 425 degrees approximately 10-12 minutes or until very slightly browned.
  5. Cool on rack or serve warm with fruit spreads, honey, fresh fruit and cream, or even ice cream.
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Hoot Owl Cookies

October 2
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hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Ingredients
Servings: cookies
Instructions
  1. Cream together the butter, brown sugar, egg, and vanilla. Add the flour, baking powder, and salt. Mix well.
  2. In a microwave safe bowl melt the chocolate and let cool slightly. Mix in the baking soda.
  3. Remove 2/3 of the cookie dough to a floured surface. Blend the chocolate and soda mixture into the remaining 1/3 of the dough.
  4. Roll out 1/2 of the light dough into a 16" x 4" strip. Shape 1/2 of the chocolate dough into a 16" long snake and place in the center of the light dough. Mold the light dough around the chocolate and wrap in foil. Repeat with the remaining dough and chill for 2 hours or up to 5 days.
  5. Cut the dough into slices approximately 1/4" thick. Put two slices together (dampen the touching edges). Pinch the corners to create "ears". Place two chocolate chips in the center of the dark dough to create eyes and a whole cashew in the center for the beak.
  6. Bake at 350 degrees for 8-12 minutes or until edges are very slightly browned. Check often. Cool completely and store in airtight container.
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Breakfast Shortcakes & Creme Fraiche

March 19
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berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Ingredients
Servings: 2" biscuits
Instructions
  1. In a bowl combine the flour, sugar, salt and baking powder. Cut in the butter with a pastry knife until crumbly. Stir in the milk with a fork and stir until a soft dough forms. You may need to add more milk. Once it resembles dough, you can use your hands to mix it together, then turn out on a floured surface and pat or roll out to 3/4" thick and cut out rounds with a 2" cutter.
  2. Place the biscuit rounds on an un-greased baking sheet and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
  3. Pre-heat the oven to 375 degrees. Brush the tops of the biscuits with the beaten egg. Bake for 14-16 minutes or until slightly golden.
  4. Split and serve with fresh fruit and creme Fraiche
  5. Creme Fraiche: in a glass jar combine 2 cups heavy cream, 2 tablespoons fresh squeezed lemon juice. Let this stand at room temperature for 8-12 hours in the loosely covered jar. Once it has begun to thicken, tightly cover the jar and refrigerate until ready to serve. Can add 2 tablespoons mild honey before serving, optional. (mason jars with screw lids make a nice container to make the creme)
  6. Optional additions to the berry shortcakes can be fruit curds, jams or jellies, ice cream or whipped toppings.
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