Walnut Thumbprints

My mother, the non-cook and non-baker, used to make these cookies as the one thing she could actually bake. They are completely delicious.

Ingredients:
1/2 cup unsalted butter, room temperature
1 cup brown sugar, packed
1 egg, room temperature
1 tsp vanilla
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Filling:
1 cup chopped walnuts
1/2 cups brown sugar, packed
1/4 cup sour cream

Directions:
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Refrigerate 30mins.

Roll dough into 1 inch balls. Place 2 inches apart on greased baking sheet. Using the end of a wooden spoon handle, make an indention in the center of each ball.

Combine filling ingredients; spoon about 1 teaspoonful into each cookie.

Bake at 350 for 11-13 minutes until lightly browned. Cool for 5 mins before removing to wire racks.

Breakfast Puffs

I used to make these a long time ago when I was first getting my baking-legs.  Today, I revisited these and I still love them!

Topping Mixture:

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl. Set aside.

Ingredient and Directions:

1. In a large bowl, stir together:

• 1 1/2 cups All purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp salt

2.  In a small bowl combine:

• 1 beaten egg
• 1/2 cup milk
• 1/3 cup melted butter

3. Add wet mixture to flour mixture. Stir until just combined.

4. Lightly grease muffin cups or line with paper cups. Fill 2/3 full.

5. Bake at 350 for 20 to 25 minutes. 

6. Immediately dip tops in 3 tablespoons melted butter then dip into topping mixture. Serve warm.

1-2-3-4 Cake!

I've been wanting to find a new cake recipe to use in my "just because cakes" or for making cupcakes.  The one I've been using for years is GREAT for carving or stacking, which up until I had my son was most of what I was making.  Anyway, I decided to start with the stack of recipes I got from grandmother and, once again, she delivered.

This recipe is simply entitled, but really it should be called "Fluffy, yummy cake."  I didn't even have any need to alter it from the original card.  Well, that's not entirely true... I always add extra vanilla ;)

Ingredients:

• 1 cup softened butter
• 2 cups sugar
• 3 cups flour
• 4 eggs (room temperature is best)
• 1 tsp salt
• 1 cup whole milk (room temperature is best)
• 2 rounded tsp baking powder
• 2 tsp vanilla

Directions:

1. Cream butter and sugar until light and fluffly (approx. 5 mins or more on medium)
2. Add in eggs one at a time.
3. In a seperate bowl, combine flour, baking powder, and salt.
4. Measure out milk, add vanilla to milk.
5. Add milk and flour mixtures alternately to first mixture, flour last.  Mix well in between additions.
6. Bake in 8" tins at 375 degrees for 30 minutes or until toothpick in center comes out clean.

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.

Favorite Muffins

Another from my grandmother.  This recipe is plain, it's simple, it's yummy!  For the first time, I don't plan on changing a thing.  Great quick muffin that can be used to go with your favorite soup, breakfast, or dessert (strawberry shortcake anyone?).





Ingredients:
1 egg
1/2 cup milk
1/4 cup veg oil
1 1/2 cups four
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt

Prehead oven to 400.  Grease 12 muffin cups.  Beat egg, stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy.  Fill muffin cups 2/3 full.  Bake 25 to 30 minutes or until golden brown.  Immediately remove from pans.

Applesauce cake

I have now made this recipe three times and it has been a huge hit with everyone!  This is definitely a new fall favorite.  But lets be honest, I like fall flavors all year round :) However, per my usual habits I changed a few things.

- Used butter instead of shortening
- Reduced the amount of clove to 1 tsp
- Increased the cinnamon to a heaping 1 Tbsp
- Did not add nuts or raisins.
- Use no sugar added plain applesauce.  The recipe itself calls for more than enough sugar that you don't really need to add more to it!

The last time I made it, I also baked it into loaves instead of a cake pan and put a Cinnamon icing on it top.  For the cinnamon icing I used 2 sticks (1 cup) softened butter, 1 tsp cinnamon, 1 tsp vanilla, 4 Tbsp milk, 4 cups confectioners sugar.

Ingredients:
  2 1/2 cups flour
  2 tsp baking powder
  1 heaping Tbsp cinnamon
  1 tsp cloves
  1 tsp salt

  2/3 cup butter
  2 cups sugar
  2 eggs
  2 cups applesauce

Combine first five ingredients in a small bowl and set aside.  Cream butter and sugar til light and fluffy.  Add eggs one at a time, then mix in applesauce.  Add in dry mixture til fully incorporated.  Pour into greased pan and bake at 350 til done (amount of time depends on what size pan you use.  For loaves I did 30min, for a 9inch round pan it took closer to an hour.

My baking must haves - Utensils/Gadgets

I'm not one for having to have a cool new gadget to do something in the kitchen when what I've got works just fine.  I once owned a garlic press, I got rid of it because it was a pain to clean and therefore wasn't really saving me anymore time than just using my knife.  But there are a few things that I have to have!

• Stand Mixer - whether you have a Kitchen Aid or a Sunbeam, doesn't matter.  When it comes to creaming butter and sugar or getting air into your batter.  Just flipping that switch and letting it run, so much easier!!

• Beater Blade - This is a time save!  It's works with your Kitchen Aid (they make them for the tilt-head and lift mixers so if you get one, make sure you are getting the right one).  It mixes AND scrapes the bowl all that same time!  Yeah!

• Measure-All Cup - For all the pain in the butt ingredients like mayonnaise, peanut butter, molasses, brown sugar, shortening; this is the best!  Pampered chef makes one, but oxo now has one too.

• Real Cake Pans - you know, not the little flared out ones you can buy at the store.  I'm talking the straight edge 2 or 3 inch deep pans. I mean, how else can you get a cake to stand up straight! And how else can you torte a cake unless it's thick enough to do so! (This is the cake decorator in me coming out)

Again with only having four :)  So, what are your must haves?

My baking must haves - Quality Ingredients

I have long been someone that not only likes to bake yummy stuff but I also want it to taste the best it can.  So there are certain ingredients that I refuse to get the cheap stuff on.

• King Arthur Flour.  The difference between it and the cheap stuff is amazing in my opinion.  I also love their whole wheat varieties for that added wholesome earth-y-ness.
• UPDATE:  I still love King Arthur flour, but I found this Ultra flour at Costco is great too! (oh, how I love Costco!)

• Watkins Double Power Vanilla.  I have yet to find any vanilla that beats the strong vanilla flavor that this product does.  Especially in cakes, cookies, and ice cream.  It's one step below the vanilla bean!
• I now make my own ;)

• Real Butter.  I never use margarine or some other butter substitute.  It's not better for you and well real butter just tastes SO much better.  I generally get unsalted because my taste-buds are salt sensitive.  In fact, most recipes that call for salt, I usually use about half what they call for.

• Store-brand Shortening.  Why, you ask? Because the whole 0 trans fat craze ruined Crisco!  If you try making buttercream icing with Crisco, unless you get it really warm, your icing will not spread evenly, will crack and break, and you will end up with a mess.  And how often do we really eat cake??  Go for the real deal!

So, these are my top four.  I tried to come  up with a fifth one because everything is always the top five or the fav five...but my brain couldn't think of one.  What are yours?