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Pumpkin Spice Cake

This recipe uses canned pumpkin and a mixture of fragrant spices.  It’s good served with cream cheese icing.

Ingredients

1 cup pumpkin

pumpkin-spice-cake
Good with raisins and walnuts.

1/2 cup melted butter

2 beaten eggs

1 cup sugar

1 tsp vanilla

2 tbsp molasses

3/4 cup almond milk

2 1/4 cups flour

1/4 tsp nutmeg

1/4 tsp ginger Continue reading Pumpkin Spice Cake

Dry Measures

drymeasures

Dry Measures

1/8 teaspoon         .5 ml
1/4 teaspoon         1 ml
1/2 teaspoon         2 ml
3/4 teaspoon         5 ml
1 tablespoon         15 ml
1/4 cup                   59 ml
1/3 cup                   79 ml
1/2 cup                  118 ml
2/3 cup                  158 ml
3/4 cup                  177 ml
1 cup                      225 ml
2 cups or 1 pint   450 ml
3 cups                     675 ml
4 cups (1 quart)   1 liter
1/2 gallon              2 liters
1 gallon                  4 liters

 

Baking Biscuit Pizza

This is a quick and easy way to make pizza when you don’t have time to make pizza dough.  Plate and serve the pizza with a knife and fork.  It’s the perfect meal for a busy week day.

Ingredients

2 cups flour

baking-biscuit-pizza
Try pesto to top the pizza instead of the traditional pizza sauce.

3 tsp baking powder

1/2 tsp salt

1/3 cup olive oil

3/4 cup milk

1 green pepper

pizza sauce

mushrooms

onions

sun-dried tomatoes

herb cheese Continue reading Baking Biscuit Pizza

Easy Trifle

Layer this recipe in a clear bowl so that you can see the layers. The jam and gelatin powder can be adjusted to your favorite flavors.

Ingredients

1 box of French Vanilla cake mix

trifle
The vanilla cake can be changed for Angel Food Cake.

2 boxes raspberry jello powder

1 jar raspberry jam

1 can custard powder

whipped cream

1 tbsp sugar

Mix cake mix according to instructions on the box.  Bake in a parchment lined rectangular pan according to manufacturer’s instructions. Remove from oven and cool before proceeding with recipe. Continue reading Easy Trifle

Cranberry White Chocolate Shortbread

Christmas is the one time of year that my family always baked several kinds of cookies for guests over the holiday season.  Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favorites.

This is probably my most favorite cookie.  The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie. 

I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same.   If you absolutely hate white chocolate replace it with dark chocolate.  The bitter chocolate pares well with the cranberries.

Ingredients

2 1/2 cups flour

whitechocolateshortbread
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1/4 tsp salt

1 cup butter

1 cup icing sugar

1/2 tsp vanilla extract

1 1/2 cups dried cranberries Continue reading Cranberry White Chocolate Shortbread

Gumdrop Cookies

This is an old fashioned cookie that has gumdrops folded into the batter.  The cookies are soft with pieces of chewy candy.  Store in a cookie tin wrapped in parchment. 

Ingredients

1/2 cup soft butter

gumdrop-cookies
Use red and green gumdrops for Christmas

1/2 cup brown sugar

1/2 cup sugar

1 beaten egg

1 tsp vanilla

Cream above ingredients.  In a separate bowl mix the following ingredients.

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powser

Continue reading Gumdrop Cookies

Patterned Cookies

This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious.  You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze  any leftovers.

Ingredients

1 cup soft butter

patterned-cookies
The white dough can be tinted green for Christmas, pink for Easter, orange for Halloween, etc.

2/3 cup sugar

1 tsp vanilla

1/4 tsp salt

2 1/2 cups flour

1/4 cup cocoa powder

Mix first 3 ingredients until light and fluffy.  Add flour and salt to the mixture.  Blend until combined.  Do not overwork dough. Continue reading Patterned Cookies

Helpful Hints

  • helpfulhints10312016
    Helpful Hints

    Store popcorn in the freezer and you will have fewer unpopped kernels.

  • Use a buttered knife to slice soft pies.
  • Bake two pie crusts on the bottom shelf of the oven. The top will be nicely browned and the bottom will be cooked through.
  • Minute tapioca can be used to thicken fruit pies. Use 2 to 3 tbsp depending on the size of the pie plate.
  • Chill all ingredients for a pie crust and do not overwork dough to ensure flaky crusts.
  • Use a melon baller or ice cream scoop to drop cookie dough onto baking sheets.
  • Chill cookie dough 30 minutes before rolling.
  • Wrap individual slices of cake and freeze. The cake will thaw by lunch time if removed from the freezer in the morning.
  • A slice of apple in a cake container will help keep cake fresh.
  • Leave cloves out of cake that will be stored in cool temperatures (freezer or fridge). The spice gets stronger when cold.