Festive Cake

Yes, it's another from my grandmother, but really?!  I mean, they are so yummy!  This one is perfect for any time of the year to take to a dinner with family and friends.

Ingredients

• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup chopped almonds
• 3 eggs
• 1 1/2 cups vegetable oil
• 1 tsp almond extract
• 2 cups chopped bananas
• 1 8 oz can crushed pineapple

Directions

• In large bowl mix flour, sugar, soda, salt, and cinnamon.  Stir in almonds.
• In another bowl, beat eggs slightly, combine with oil, almond extract, bananas, and undrained pineapple. 
• Add to dry ingredients.  Mix thoroughly, but Do Not beat.
• Spoon into greased bundt pan, bake at 325 for 80 mins.

Squash Bread

I love squash.  Butternut, pumpkin or any pumpkin like squash.  I make sauces for pasta, pancakes, soups...just about anything from it.

So, once again using one of my grandmother's recipes as inspiration, here is my lower in sugar, higher in squash recipe.  This recipe is better if made a day or two in advance.

Ingredients

• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp each cinnamon and nutmeg
• 3 cups cooked squash (pumpkin, butternut, kuri, etc)
• 1 1/2 cups light brown sugar, firmly packed
• 1 cup vegetable oil
• 3/4 cup cold milk
• 4 eggs, lightly beaten

Directions

• Preheat oven to 350
• Grease two loaf pans
• In a medium bowl, mix first four ingredients and set aside.
• In large bowl, mix squash and sugar til sugar is mostly dissolved. Add in oil, milk, and eggs.
• Add in dry ingredients and mix til smooth.
• Pour into greased loaf pans and bake 45 to 60 mins.
• Cool 10 mins in pans, then wrap in aluminum foil while warm and refrigerate 24 hours.

Chicken Stew with Biscuits

I found this recipe as I was going through my grandmother's recipe cards again. It was so easy and has become a favorite of ours.  You get the same taste and texture as chicken pot pie without all the calories.  It's a perfect comfort food.

Directions

• Preheat oven to 375
• In a ovenproof skillet or dutch oven, melt 1/4 cup of butter. Blend in 1/3 cup flour, 1/2 tsp salt, and a dash of pepper.
• Add 1 1/3 cups chicken broth and 3/4 cups of milk.  Cook, stirring until thick. 
• Add 2 cups cubed cooked chicken*, 1/3 cup chopped onion, 2 cups frozen mixed veggies (peas, carrots, corn, green beans, etc). Simmer til bubbly.
• Top with raw biscuits.
• Bake in oven 20 to 25 mins or until golden brown.

*Sometimes I will use meat scissors to cut up chicken in small pieces and will cook the onions and chicken in the butter, adding a little extra butter once cooked.  Then continue with the recipe starting with the flour.  I have also cooked the chicken breasts in the chicken broth the recipe calls for in a covered pot and then cut up the chicken to add to recipe later.  A third option for you, buy a rotisserie chicken when you are at the store or next time you grill, grill a few extra chicken breast to use in this recipe later.  Lots of options ;)

Easy Baking Powder Biscuits

These have become a regular staple in my house.  Whether on top of Chicken Stew, for biscuits & gravy, or as a side for a meal.  They are easy, yummy, and reliable.

Ingredients

• 2 cups flour
• 4 tsp baking powder
• 2 Tbsp sugar
• 1/2 tsp salt
• 1/3 cup butter, cold
• 3/4 cup milk, cold

Directions

• Mix dry ingredients
• Cut in butter with pastry blender or fork til butter is crumbled in flour.
• Add in cold milk and stir with spoon til blended.
• Turn out on clean surface, squishing dough into a mound.
• Pat down dough til 1/2 inch thick and cut out biscuits
• Bake at 425 for 12 to 15 min

Banana Bread - the sequel

Awhile back I took a stab at making the recipe for banana bread that my grandmother gave me. The result was delicious, but more like banana cake.  I really wanted a recipe that I could make and not feel guilty about eating for breakfast. Something with not as much sugar and more banana.  Here's my result.  I generally make this in a loaf pan, but you can also bake them as muffins.

Ingredients

• 2 cups flour 
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, soft
• 3/4 cups brown sugar
• 2 eggs
• 4 ripe bananas

Directions

• Preheat oven to 350.
• Mix dry ingredients in small bowl and set aside.
• Whip bananas in mixer 3 to 5 mins til fluffy, transfer to another bowl and set aside.
• In same bowl, cream butter and sugar til fluffy.  Add in eggs, one at a time.
• Add bananas til blended
• Add dry ingredients to wet
• Pour into greased loaf pan and bake 45 to 50 mins.

Chai Cake

After the success of the Lemonade Cake, I decided to use it as inspiration to make a cake using my favorite Chai concentrate.  The results are what I think is the most perfect spice cake I have ever had.  The spices aren't too strong or overwhelming.  They are just...  soothing to the tongue!


Ingredients

• 1 cup butter (soft)
• 4 eggs (room temp)
• 3 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 2 cups sugar
• 1 cup milk
• 1 cup Chai concentrate (I used Tazo)
• 1 tsp vanilla

Directions

• Grease bundt pan (or two 9 x 2 inch pans if you prefer)
• Combine flour, baking powder, cinnamon, ginger, and salt.  Set aside
• Preheat oven to 350.
• In a large mixing bowl, cream butter and sugar til fluffy (approx 2 min).  Add eggs one at a time.
• In large measuring cup, combine milk, chai, and vanilla.
• Alternately add flour and liquid mixture to butter mixture on low til just combined. Make sure to add flour last.
• Pour into pan and bake for an hour, or until toothpick comes out clean.
• Let cakes sit for 5 min, turn out of pan, and then wrap in plastic wrap and place in fridge to cool.

Lemonade Cake

I've made this cake twice now and it has been a hit both times.  It's just so refreshing!  I recommend icing with a lemon buttercream icing (just replace the vanilla with lemon extract).

Ingredients

• 1 cup butter (soft)
• 4 eggs (room temp)
• 3 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 1 1/3 cups milk
• 1/3 cup frozen lemonade concentrate, thawed
• 1 tsp pure lemon extract

Directions

• Grease two 9 x 2 inch round pans.  Line bottoms with parchment paper; grease paper.  Flour pans, tapping out excess.
• Combine flour, baking powder, and salt.  Set aside
• Preheat oven to 350.
• In a large mixing bowl, cream butter and sugar til fluffy (approx 2 min).  Add eggs one at a time.
• In large measuring cup, combine milk, concentrate, and extract.  Mixture will look curdled.
• Alternately add flour and liquid mixture to butter mixture on low til just combined. Make sure to add flour last.
• Pour into pans and bake for 35 min.
• Let cakes sit for 5 min, turn out of pans, and then wrap in plastic wrap and place in fridge to cool.