I made my Sour Cream Pound Cake lemony for Easter and it turned out wonderful, or so says my family. ~smile~ I was going to use real lemons but didn't have enough to use in the cake and the glaze, and went with extract instead, which worked out great. Next time I'll plan ahead and be certain to have more lemons on hand. Happy Easter and many Blessing to you and yours. I hope you enjoy the day, and this cake, with those dear to you.
Thursday, March 28, 2013
Wednesday, November 21, 2012
Here is yet another pumpkin recipe, this time with more ginger to make it Pumpkin Ginger Bread. Not a hearty gingerbread taste, but a hint of the classic gingerbread which was what I wanted. Oh my it was good! My middle son, the oldest twin, decided to help himself the best way he could. I couldn’t get angry with him…no matter how the bread looked when I got back to it. Love and Hugs!
Pumpkin Ginger Bread
1 3/4 cup King Arthur Unbleached All Flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger or more to taste
3/4 to 1 teaspoon cinnamon or more to taste
1/4 to 1/2 teaspoon nutmeg or more to taste
3/4 cup sugar
4 Tbsp molasses
2 Tbsp lemon juice, optional
1/4 cup oil
1/2 cup coconut milk or milk
1 cup packed pumpkin puree, not filling
What to do
Preheat oven to 375 degrees F.
Lightly grease 9 x 5 loaf pan
Sift dry ingredients and sit aside.
Whisk together eggs, oil, molasses, sugar, coconut milk.
Add dry ingredients, stirring until moist. Do not over stir.
Fold in pumpkin, you do not need to mix it all in.
Cook in preheated oven for 45-60 minutes. Done when toothpick comes out clean.
Cool in pan 10 minutes, run a knife around edges, flip out and cool on rack or eat warm.
Tuesday, October 2, 2012
If you love to make cookies that are very easy, soft and delicious, not to mention look wonderful. This recipe is for you. They are perfect when unexpected company arrives and you need to bake something in a hurry. Let's not forget the holidays will soon be upon us These are very impressive to look at as well as eat. A cake mix and a few ingredients is all it takes to have them coming back for more. Cake mixes definitely need to be a staple in the pantry for these yummy delights. These can also be viewed on here.
Tuesday, December 6, 2011
I found a lot of old recipes I had forgotten about last week and hope to share them with you very soon! This is a twist on a cookie one. The cherry is supposed to be pushed in the cookie dough some of it still shows and you cover it with chocolate. I hid the cherry in my cookie. The boys love it...hope you do too! <3 and hUgs!
Chocolate Cherry Cookies
1 1/2 to 2 cups all purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup margarine (half a stick), room temp
1 cup granulated sugar
1 1/2 to 2 tsp vanilla extract
1 10 oz jar small maraschino cherries
semi sweet chocolate, either chips or baking squares
Preheat oven to 350 degrees
Stir dry ingredients and set aside.
Beat margarine and sugar until light and fluffy.
Beat in egg and vanilla.
Beat in flour mixture a little at the time.
It should be a stiff dough, add more flour or cocoa, if you need to.
Put in fridge to chill a bit.
Drain cherries, reserve liquid if you wish for a later use, and make certain they are dry.
Take cookie dough out of fridge.
Put a light coating of oil on hands, or spray them, make a small ball...flatten with palm.
Put cherry in middle of dough, fold over to seal.
Roll into a ball and put on an ungreased cookie sheet.
Bake for 8-10 minutes. As always, my oven cooks different than yours. Adjust time accordingly.
Cool on rack. While cooling...melt chocolate 2 squares or half cup at the time according to directions.
Dip cookies in or drizzle over.
ENJOY!!!! <3 and hUgs!