Wednesday, April 15, 2020

LEMON BARS




My blog has been so neglected.  I haven't been baking as much as I used to.  Most people request things I make often or are their favorites.  Almost everyone has made lemon bars one time or another.  I had a blessing of lemons this year from people's yards and froze a lot of juice.  I love anything made with lemon.  I needed a dessert recently so went in search of lemon bar recipes.  There are so many but this one seemed to work the best.  They were well received and not a crumb left on the plate.

LEMON BARS

CRUST:

2 cups all-purpose flour
1 cup powdered sugar
2 sticks butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13 pan evenly.  Stir together the flour and powdered sugar.  Pour the melted butter over and mix well until crumbs form.  Put into the sprayed pan and pat down until evenly distributed.  Bake at 350 degrees for 15 minutes or until light brown.  Set aside.

LEMON CURD:

6 eggs
3 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 cup flour
1/3 cup fresh lemon juice
1 teaspoon vanilla

Whisk eggs until they are light and fluffy.  Add sugar, baking powder and flour.  Add  lemon juice and vanilla. Blend well. Pour mixture over crust.  Bake 45 minutes or until no longer jiggly in the center.  Cool completely before cutting.  Cut into squares.  Sprinkle powdered sugar over.

Tuesday, December 17, 2019

PECAN CREAM PIE



Christmas Pot Luck at my cousin's home.  There were lots of goodies and a good time with White Elephant game with lots of 'trading' of gifts.  This pie was so easy but according to the tasters was really, really good.

PECAN CREAM PIE

1 baked 9 inch pie shell (use your best home-made or bought)
1 8 oz. brick cream cheese, softened
1 container Cool Whip (or whip 1 cup of sweetened heavy cream)
1/2 cup packed light brown sugar
1/4 cup maple syrup (only use the REAL good stuff)
1-1/2 cups chopped pecans

Cream brown sugar and cream cheese and maple syrup together.  Fold in Cool Whip.  Add chopped pecans.  Blend well.  Pour into prepared crust.  Refrigerate at least 6 to 8 hours before serving.

Monday, November 25, 2019

EGG, HAM AND CHEESE BREAKFAST SLIDERS


I had a good friend come for breakfast on the weekend. I like to try new things so I searched for breakfast ideas and came up with breakfast sliders.  You can make these the night before and bake the next morning for an easy breakfast also.  These turned out really nice.

BREAKFAST SLIDERS

1 package rolls (I used Sara Lee Savory) Kings Hawaiian Rolls are a good idea too
6 eggs
8-10 slices thin-sliced ham
1 cup shredded cheese (I used pepper jack)
Melted Butter

Slice rolls horizontally.  Place bottom in a 9 x 13 pan.  Brush with melted butter.  Scramble 6 eggs as you would normally.  Spread over buttered rolls.  Sprinkle shredded cheese over.  Slice ham and sprinkle on top of cheese.  Place tops on the rolls and brush with additional butter.  Bake at 350 degrees for 15 minutes.  

Wednesday, March 13, 2019

KEY LIME PIE

Another pot luck this past weekend.  This time with a St. Patrick's Day theme.  I thought a key lime pie might be 'green' enough to honor the occasion.  I had lots of compliments from folks.

KEY LIME PIE

Crust:

1-1/2 cups graham cracker crumbs
3 Tablespoons granulated sugar
5 tablespoons butter, melted

Filling:

2 cans sweetened condensed milk
1/2 cup sour cream
3 egg yolks
1/2 cup key lime juice (I used regular lime juice)
1 teaspoon lime zest

Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons granulated sugar
1/2 teaspoon vanilla

To prepare crust mix ingredients together until crumbs are moist.  Pat down in a 9 inch pie pan.  Chill for 30 minutes.

To prepare filling, stir together condensed milk, sour cream, egg yolks until blended.  Add lime juice and zest and mix with mixer until smooth.  Pour into chilled crust.

Bake for 15 minutes until crust is lightly browned.  Do not overcook.  Cool completely.

Combine whipping cream, sugar and vanilla and mix on high speed until peaks form.  Top pie with whipping cream.  Chill for 3 to 4 hours or overnight.

Monday, March 11, 2019

STRAWBERRY CREAM CHEESE TRIFLE

A recent pot luck around Valentine's Day made me look for something appropriate.  I landed on this dessert from several recipes I had seen.  Yummy stuff.

STRAWBERRY CREAM CHEESE TRIFLE

1 angel food cake (home made or store bought)
2 pints frozen strawberries with sugar
2 8 oz. packages cream cheese
2 8 oz. tubs of Cool Whip
2 cups powdered sugar

I used 2 loaves of angel food cake in this.  Cut up the cake into cubes.  Thaw out the strawberries.  Whip the softened cream cheese with the sugar.  Put a layer of cake followed by thawed strawberries with juice, follow with a layer of cream cheese, then a layer of Cool Whip.  Repeat for 3 layers ending with Cool Whip on top.  Slice some fresh strawberries on top for garnish.  Refrigerate several hours or overnight.

Tuesday, November 6, 2018

GLAZED LEMON COOKIES


My cousin hosted a ladies luncheon this past weekend.  The theme was Italian.  With all the heavy pasta dishes I thought a light dessert would be good.  If you have ever been to Maggiano's Little Italy restaurant for your birthday you might have tasted their little crescent shaped lemon cookies.  In searching for a recipe these came up as a copy cat version.  Lots of good reviews from the ladies.  They were really good.

ICED LEMON COOKIES

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
2 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups flour

Glaze:
2 cups powdered sugar
2 Tablespoons lemon juice

Preheat oven to 350 degrees.  Beat butter and sugar until fluffy.  Add egg yolks, vanilla and salt.  Blend well.  Add flour.  Divide dough in half and roll into logs wrapped in plastic wrap.  Refrigerate 30 minutes.  Slice into 1/2 inch slices and place on cookie sheet lined with parchment paper.  Bake for 16-20 minutes until lightly golden.  Do not overbake.  Cool cookies.  Combine glaze ingredients.  Dip cooled cookies into glaze and let rest until dry, about 15 minutes.

Sunday, September 9, 2018

WHIPPING CREAM BISCUITS



I'm always looking for new and different biscuit recipes.  I have a friend who loves nothing more than a gift of biscuits. These happen to be just about the easiest I've ever done.  Just two ingredients and they taste really, really good.

WHIPPING CREAM BISCUITS

2 cups self-rising flour
1-1/2 cups heavy whipping cream
2 tablespoons oil or butter

Preheat oven to 400 degrees.  Pour oil or butter in a 9-inch pie plate.  Stir together 2 cups self-rising flour and 1-1/2 cups heavy whipping cream.  Pour out over a lightly floured surface and pat down to about 1 inch thick.  Cut with a biscuit cutter (I use an old Contadina tomato sauce can that was my Mama's).  Place on greased pie plate.  Bake in oven for 12-15 minutes or until lightly browned.  Can brush with melted butter after taking out of the oven.

Sunday, May 13, 2018

Chocolate Dream Cookies


A recent birthday for a friend who loves chocolate.  I had made some really good chocolate cookies before but was not at home to search my files for that recipe so I went in search of a similar one.

Searching the trusty Internet, I found the following recipe from Nestle and I think they were a big hit.

DOUBLE CHOCOLATE DREAM COOKIES

2 1/4 cups all-purpose flour.
1/2 cup baking cocoa 
1 teaspoon baking soda.
1/2 teaspoon salt.
1 cup (2 sticks) butter, softened.
1 cup packed brown sugar.
3/4 cup granulated sugar.
2 large eggs.

Preheat oven to 375 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl.  In another bow, beat butter, brown sugar, granulated sugar and vanilla until creamy.  Beat in eggs for about 2 minutes until light and fluffy.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon (I used a cookie scoop) onto parchment paper.

Bake 8 to 10 minutes until cookies are puffed.  Cool on baking sheets.

Monday, April 16, 2018

SOUTHERN LIVING HUMMINGBIRD CAKE

I went to a pot luck dinner this weekend.  I usually bring desserts and wanted to try something different.  Southern Living recipes are always a definite way to go.  I added coconut to the recipe and also toasted some to go on top for garnish.  I'm not sure where the name hummingbird cake came from, but it is a good cake.

SOUTHERN LIVING HUMMINGBIRD CAKE

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1-3/4 cups mashed ripe bananas (about 4 large)
1 8-oz. can crushed pineapple (do not drain)
1 cup toasted chopped pecans
1/2 cup sweetened coconut
3/4 cup canola oil
1 teaspoon vanilla

GLAZE: 

4 oz. cream cheese, softened
2 cups sifted powdered sugar
1 teaspoon vanilla 
1 to 2 tablespoons milk

To prepare the cake:  Preheat oven to 350 degrees.  Stir together flour, sugar, baking powder, cinnamon.  Add eggs, oil, and bananas.  Stir well.  Add pecans and coconut.  Pour into prepared bundt or angel food cake pan.  Bake for 1 hour or until middle tests clean.  Cool completely.

Stir together glaze ingredients.  Pour over cooled cake.  Add chopped nuts and toasted coconut over top.

Saturday, March 24, 2018

BUTTERMILK COFFEE CAKE

A boring Saturday morning.  I had some buttermilk that needed using up so went in search for a buttermilk coffee cake recipe.  Lots to choose from and this is how I made it.

BUTTERMILK COFFEE CAKE

2-1/2 cups all purpose flour
1 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 sticks of butter, melted
2 eggs
1 cup buttermilk
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

Glaze:

1 cup powdered sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla
Sprinkle of cinnamon

Preheat oven to 350 degrees.  Spray a 9 inch springform pan and set aside.  In a mixing bowl, stir together flour, brown sugar, granulated sugar.  Pour melted butter over and stir to combine.  Remove 2/3 cup of mixture and set aside.  To the remaining dry ingredients add the baking powder, eggs and buttermilk.  Mix with hand mixer until smooth.  Pour into prepared pan.  Sprinkle the dry mixture that you set aside and sprinkle 1/2 cup chopped pecans over.  Place in oven and bake for 45-55 minutes.  Remove from oven and cool.

Stir together the glaze ingredients and swirl over cooled cake.

Wednesday, January 17, 2018

Purple Majesty and Back from a Very Long Break

It's been a long while since I have posted to this little ole blog.  I haven't made a lot of new things to share anyway but had a big life moment occur which set my kitchen back a bit.

On August 25, 2017 Hurricane Harvey blew into my life dumping over 50 inches of rain in this area. I was very lucky to be able to evacuate to my son and his family's home.  It was several days before I could get back home to find that I had over a foot of water in my home.  I've lived here for over 38 years and gone through several hurricanes without issue, but Harvey was something else.  Tearing everything out of my house and starting over took 82 days and I was able to move back in.  Right now I am still waiting on furniture but the house is back, newer than ever. I am so fortunate to have had a safe and comfortable place to stay and insurance.  There are so many families still not back or even close to starting over.  Such a tragedy.

My birthday also happened the weekend Harvey visited and when I was able to get out and visit my cousin and her husband, I found the most beautiful birthday present waiting for me.  A purple professional Kitchen Aid mixer.  I was overwhelmed with such a gift.  It was a work horse during Christmas cookie baking.

I hope to get back to blogging and hopefully I will have new things to share soon. ♥♥♥

Saturday, April 29, 2017

LEMONIES


Some people call these lemon brownies, but it's hard to call something so light and buttery looking brown.  Another recipe for the abundance of lemon juice I have frozen.  These are really, really good.

LEMONIES

2 sticks butter, softened
2 cups all purpose flour
2 cups granulated sugar
4 eggs
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla

GLAZE:

3/4 cup powdered sugar
2 tablespoons lemon juice

Blend until smooth.

Preheat oven to 350 degree.  Prepare a 9 x 13 pan with Baker's Joy or Pam. Mix together all ingredients. Spread in pan.  Bake at 350 degrees for 25 minutes.  Do not overbake.  Edges will be light brown.  Pour glaze over cooled cake.  Let glaze set before cutting.

SOUR CREAM LEMON POUND CAKE


I made this recently for work and shared the recipe with a coworker.  You know my pictures are not this good, so she was kind enough to share her picture after she made it.  It's a really good, moist pound cake loaf.  I've been lucky over the summer for friends to share their abundance of lemons and have frozen lots of lemon juice and zest to use in recipes.

SOUR CREAM LEMON POUND CAKE

1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 teaspoons lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup sour cream
1 teaspoon lemon zest

GLAZE:
1 cup powdered sugar
3 tablespoons lemon juice

Mix together until smooth.

Preheat oven to 350 degrees.  Spray 9 x 5 loaf pan with Baker's Joy or grease and flour.
In a large bowl, combine flour, baking soda, baking powder and salt.  In another bowl combine eggs sugar, butter, sour cream, vanilla, lemon extract and lemon juice until blended well.  Pour wet ingredients into dry ingredients and blend until smooth.  Add oil and lemon zest.  Mix well.

Pour into prepared loaf pan.  Bake at 350 for 45-55 minutes until toothpick comes out clean.  Remove and cool.  Pour glaze over top of cooled cake.

Sunday, February 19, 2017

Cheesy Corn Grits

My cousin hosted a ladies brunch this past weekend.  I normally make something sweet, but decided on a savory dish instead.  We had lots of nice food and games and conversation.

CHEESY CORN GRITS

6 cups chicken stock
2 cups 5-minute grits (not instant)
1 tablespoon Hidden Valley ranch seasoning
6 slices thick bacon cooked and chopped (I used jalapeno bacon)
1 can of roasted corn, drained (can use frozen)
2 cups smoked gouda cheese
1 stick butter
Milk or cream to desired thickness
Green onion tops and cheese for topping

Place 6 cups stock and grits and seasoning in a large saucepan.  Bring to a boil and cover.  Simmer for 6 minutes until grits are done.  Stir in grated gouda cheese.  Cut butter into pieces and stir in until smooth.  Stir in corn.  Stir in bacon, leaving a little for the topping.  If the grits are too tight, pour in some cream or milk to desired consistency.

Pour into a serving dish.  Top with green onion and bacon and cheese.

Saturday, December 31, 2016

7-Up Biscuits



I have a friend whose favorite gift from my kitchen is biscuits.  I normally use my favorite recipe which I posted years ago Very Best Buttermilk Biscuits.

I didn't have ingredients for my usual recipe and a coworker had made these and brought to work so I thought I would try them.  Very easy, but not quite as good as buttermilk biscuits.  You can't taste the 7-Up.  It does make a light biscuit though.

7-UP BISCUITS

4 cups Bisquick
1 8 oz. container sour cream
1 cup 7-Up or any lemon-lime soda
1/4 cup butter

Preheat oven to 425 degrees.  In a 9 x 13 pan, melt the butter.  In a bowl cut the sour cream into the Bisquick until well mixed.  Add soda.  Stir together and roll out onto floured surface.  Cut into 12 biscuits and place in buttered pan.

Bake at 450 degrees for 12-14 minutes until golden brown.  Butter tops of biscuits right out oven.