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Sugared Almond Bites

January 23
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Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Ingredients
topping
Servings: mini cookies
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine almond paste, flour, salt, sugar. Cut in the chilled butter. Gently combine the unbeaten egg yolk until blended. Divide dough into six portions.
  3. With floured hands, roll each portion of dough into a 12 inch long rope. Keep flouring hands if sticking. Lay all six ropes side by side to make a square.
  4. Combine the sugar and almond paste into a crumbly mix for the topping. Brush the dough ropes with the beaten egg white and sprinkle the topping over top. Pat gently to adhere the topping to the dough.
  5. Cut across all the 6 rolls to create 1 inch pieces. Place on a cookie sheet (un greased) and bake for approximately 12 minutes or until lightly browned but still soft. Cool and serve. Also freezes well.
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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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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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Aunt Sarana’s Chocolate Cake

October 20
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Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Ingredients
Chocolate Cake
Almond Cream Cheese Icing
Servings: loaf cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together to blend well. (not critical if you forget to sift)
  3. Add all other ingredients, adding the hot water mixed with the baking soda last.
  4. Beat or mix with spoon until blended.
  5. Bake in a greased loaf pan 40-45 minutes or until a pick comes out clean. For a 9 x 9 square pan, bake appx. 35 minutes. For 12 cupcakes, bake 15-20 minutes checking often.
  6. Cool completely before frosting.
Almond Cream Cheese Icing
  1. Beat butter and cream cheese until smooth. Add almond extract and then confectioners sugar one cup at a time until you reach the consistency you desire. You can add the teaspoons of milk in between sugar, and add more if icing gets too thick.
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No-Bake Cheesecake

September 23
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No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
Ingredients
Crust
Filling
Servings: cake
Instructions
Crust
  1. Put cracker crumbs, sugar and melted butter in a large bowl and stir until blended. It will look a bit like wet sand. Press into the bottom & up the sides of a 9" spring form pan or in the bottoms of individual containers such as small mason jars or ramekins. chill 10 minutes
Filling
  1. Beat the cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and mix until no lumps remain. Pour into prepared crust or crust containers and chill for 4 hours.
  2. Top with berries or any favorite pie filling or dessert topping. Store in refrigerator for up to 3 days. If the filling is not setting firm, freeze for 2 hours. Don't add toppings until ready to serve.
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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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Blueberry Maple Cupcakes

July 2
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Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Ingredients
Cupcakes
Frosting
Servings: mini cupcakes
Instructions
  1. For the cupcakes: whisk the flour and salt in a bowl.
  2. Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
  3. Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
  4. Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
  5. Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back. Remove onto wire rack to cool completely.
Frosting
  1. Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
  2. Add the vanilla and lemon zest and beat until creamy, 3 minutes.
  3. Beat in the milk until fluffy, about 1 minute.
  4. Frost the maple cupcakes and top with blueberries and drizzle with maple syrup
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Pumpkin Chocolate Chip Harvest Loaf

September 26
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Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Beat together the butter and sugar until incorporatated
  2. Add the eggs and mix well
  3. Add the dry ingredients and pumpkin mixing well, then fold in the chocolate chips.
  4. Pour into 4 small prepared loaf pans, sprayed generously with oil.
  5. Bake in a 350 degree oven for 35-40 minutes or until pick comes out clean and top is slightly browned.
  6. Alternative Bake Times: 1 large loaf pan--55 minutes -1 hour 18 cupcakes-- 15-20 minutes 24 mini cupcakes--10-15 minutes
  7. Serve plain or top/drizzle with cream cheese icing.
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