Sunday, September 27, 2020

Marinated Steak Salad


I was searching for salad dressing recipes in my Better Homes and Gardens cookbook and I came across the marinated steak salad and knew I had to try this.

For this recipe the steak is cooked first then it is marinated. I would of thought you marinate food before it is cooked. I guess you can marinate the meat after is it cooked. This recipe also calls for frozen artichokes. I have made this recipe twice already and I have yet to find frozen artichokes. I left it out the first time. The send time I made this I used artichokes out of a jar. Overall this a very tasty recipe. I have already made it twice already. This recipe will need some planning as the steak and vegetables will have to marinate for at least 6 hours.

This recipe has:

1 pound boneless beef sirloin steak, 1 inch thick
9 ounce package of frozen artichokes, thawed ( I did use jarred artichokes because I could not find frozen)
10 cherry tomatoes
1 medium carrot, thinly bias sliced
4 sliced green onions
1/3 cup of olive or vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon finely shredded lemon peel
2 tablespoons of lemon juice
1 teaspoon crushed dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon crushed dried marjoram
1/2 teaspoon cracked black pepper
4 cups torn salad greens
1 cup sliced fresh mushrooms

Broil the steak 3 inches from the broiler for 6 minutes, flip to the other side and cook until the desired doneness. (maybe another 6 minutes. Cool slightly and cut into thin strips.  Place steak slices into a plastic bag. Into the plastic bag also add the tomatoes, artichokes, carrots, and green onions. In a screw top jar add the oil, red wine vinegar, lemon peel, lemon juice, thyme, garlic salt, marjoram, and black pepper. Shake well and add this to the plastic bag. Let it marinate for 6-24 hours. Just before serving drain the contents of the plastic bag, save the marinate if you want use it as a dressing. Arrange salad greens and mushrooms over 4 plates. arrange steak and vegetables over the salad greens.


Sunday, September 20, 2020

Beef and Wild Rice Soup

 Here is another soup recipe that my son created. It is similar to the last soup recipe he did. This one uses ground beef, mushrooms, and a box of instant wild rice.

Nothing like home made bread with soup.
Made a loaf of bread in my bread machine. I use the recipe that comes with the machine.

This soup has:

1 pound of ground beef
2 cups sliced mushrooms
2 diced carrots
1 diced onion
2 stocks of celery
3 cloves of garlic
8 cups beef stock
1 1/2 teaspoon salt
1/2 teaspoon pepper
1  box instant wild rice

Cook up the ground beef in about 2T butter, Add the carrots, onion, celery, salt, pepper and garlic. Drain off the excess fat.  Add the beef stock, and box of rice. Bring it to a boil and bring it down to a simmer. Soup is ready when the rice is done.



Saturday, September 12, 2020

Chocolate Milkshake Day

 Today is Chocolate Milkshake Day.

So I search through my photos to find milkshake photos. The closest photos come from March 2018.

Both of these photos are from the cruise we took. The first photo is likely dessert in shot glasses, but it does look like a milkshake

This is an actual milkshake it might even be chocolate, but it looks like a vanilla milkshake.

Vintage Buttermilk Waffle Recipe

I love to make waffles, I have multiple blog posts (at least 18) with a variety of ways to make waffles.  Here is another recipe I followed from the Betty Crocker cook book I inherited from my grandmother. I do find this book interesting because it is from the 1930's. First I have to mention is still in pretty good condition. That either tells me she took very good care of this book or she did not use it much. I am going to say she hardly used it. I use my Better Homes and Gardens cook book all the time and the book is not in the best shape. 

This is the page for the waffle recipe. I made the Nut Waffles with the richer waffles recipe. If you noticed in the caption, it says that the nut waffles are special for supper. I have many times made waffles or pancakes for dinner. In the times I was a single parent, it was easy to make pancakes or waffles for dinner because it was quick dinner after a long day at work.  You might notice in the photo the recipe for sweet milk waffles. I am sure sweet milk is just milk. Most of the time I make waffles the way mentioned in the sweet milk recipe. The eggs are separated and beat the egg whites and fold into the waffle batter. I HIGHLY recommend doing this with any waffle recipe. It makes the waffles light and fluffy

In this case, I made the nut waffles for breakfast. In making these waffles I followed the richer waffles recipe in the photo. After you pour waffles into the waffle maker, spoon some chopped nuts on top before closing the lid. There also is a note that says fresh bacon fat is good in waffles. Since I also was making bacon (My husband insists I make bacon if I am making waffles or pancakes) I thought I would substitute some of the bacon fat for the shortening. The waffles were tasty, but denser than I normally make them. Likely because I did not beat egg whites this time around.

Rich Buttermilk Waffles
3 eggs
1 1/2 cups buttermilk
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1/2 cup soft shortening (vegetable oil or butter could work)

Beat the eggs well, mix in the remaining ingredients. Bake in waffle iron.

Here are some of my other waffle recipes on this blog.
Classic Waffles (the recipe I use the most)



Monday, September 07, 2020


I lived in Lincoln, Nebraska for 8 years. I have at least parked in the same parking spot for at least 5 years when going downtown.

I just noticed this mural for the first time.

I just happen to catch out of the corner of my eye while I waiting for my son to finish up purchasing comics at a local comic store.

He informs me that he has seen it for years now.

It is amazing what you miss what is right in front of you. This mural is the back side of the Gallery 9.  One of the few art galleries in Downtown Lincoln.

Sunday, August 30, 2020

Zucchini Chocolate Chip Cookies

I got a really large zucchini from someone at work. I not only made zucchini bread, but I also made these tasty breakfast cookies.  I found multiple recipes on Pinterest. Now that I am making this blog post I am trying to figure out which recipe I used. It is either this one, but it is more likely this one,

I was having these cookies instead of my peanut butter oatmeal balls. the cookies were light and cakey, which is usually the case when you add a vegetable like zucchini. The chocolate chip came through, but nothing else did.  The recipe I think I used was suppose to have some maple syrup and I don't have any. (unless you count the pancake syrup that is not real maple syrup).

If you want to make a tasty chocolate chip cookie that has a little less sugar and a few more good-for-you ingredients then make these....

...or these.


Sunday, August 23, 2020

Peach Coffee Cake 2.0

 The first time I did was back in 2013 (link here) I thought it was time to do this again.

The first change this time around is the peaches. I used fresh  3 large peaches thickened with a 1/4 cup of water, 1/4 of sugar, and a 2 T of cornstarch.  

At the suggestion of my husband, I added a glaze. Definitely not necessary

I think I had this problem the first time around, the cake fell apart after trying to take a piece out. This maybe because it was still hot out of the oven, or it could be making the peaches into a pie filling consistency made it too moist. It could just be that it needed a little longer to cook

It did eventually set up more once it cooled.

After looking over the original post, I forgot to mention one important thing. I forgot to mention how yummy it was. The cake was very moist (maybe too much). The cinnamon and nutmeg complimented the peaches. If there is a 3.0 version of this coffee cake, I might try this out with a different fruit. I bet apples would be nice.

3 large peaches peeled and sliced - about 2 cups
1/4 cup sugar
1/4 cup water

2 T corn starch
1 1/4 cup flour
3/4 cup brown sugar
1/4 t salt
1/3 cup butter
1 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/4 t nutmeg
2/3 cup buttermilk
1 beaten egg
1/4 cup chopped nuts

In a saucepan combine peaches sugar and water, bring to a boil. Add the cornstarch and cook until it is thick. Set aside. *Note: this is what I did this time around. The first time around I had canned peaches and just laid the fruit (drained) on top of the batter.

Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.


Monday, August 10, 2020

Sweet Peach Ice Tea


My son had bought a large container of peaches at Trader Joe's. Other that just eating then, I made sweet ice tea. So I went to the web to find a recipe and I found one on Pinterest. The recipe calls for a 15 ounce can of peaches. I just brought out my scale and weighed out about 15 ounces. This was about 4 peaches. It is simple to make. 5 tea bags seeping in 1 quarts of hot water. a simple syrup of a cup of sugar and a cup of water (boil until the sugar dissolves). I pealed my peaches and removed the pits, ran it though my Ninja blender along with my other ingredients. It did turn out a little thick. After going back and reading the recipe again, I was suppose to add another quart of water. Oops.

Still tasty even though it was think like a slushy.

The recipe comes from Belle in the Kitchen and you can find the recipe here.

FYI, this is not my first peach post I did a Wordless Wednesday post 9 years ago. I did not post a recipe, but there are pictures.

Sunday, August 09, 2020

Kale Rice Soup

Usually it is my husband or I contribute to the recipes on this blog. For the first time my son is contributing a recipe. Well, he said he wanted to make a soup he had done when he worked as a cook at a retirement community. I told him I was going to post a recipe.
I have to say that the soup turned out tasty.

This soup has:
1 pound of Jimmy Dean sausage
3 leaves of kale
2 diced carrots
1 diced onion
2 stocks of celery
3 cloves of garlic
8 cups chicken stock
2-4 tablespoon of bacon bits (optional)
1 1/2 teaspoon salt
1/2 teaspoon pepper
1  cup rice

Cook up the sausage in about 2T butter, Add the carrots, onion, celery, bacon bits, salt, pepper and garlic. Add the chicken stock, and rice. Bring it to a boil and bring it down to a simmer. When the rice is almost done, add the kale.  Soup is done when the kale is bright green and wilted.

Just a note, we did thicken it with a slurry of cornstarch and water. This is not necessary.

This soup is very versatile. If you just start with the carrots, onion, celery, garlic and stock.  You could add other proteins, vegetables, and maybe use noodles instead of rice.

I am hoping to have soup posts on a regular basis.



Sunday, August 02, 2020

Double Dark Chocolate Chip Cookies

Yum Yum and Yuuuuummmmmm!  I had come across this recipe watching this You Tube video,  This might be the best recipe for double chocolate cookies I have come across.

1 cup brown sugar
1/2 cup soft butter
1 egg
2 teaspoon vanilla
2 teaspoon honey (optional)
1/2 cup cocoa
1/4 teaspoon salt
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

A note on the brown sugar. In the video the brown sugar is made from scratch. You add 3 tablespoons of molasses to white sugar.

Preheat oven to 350 degrees (F). Cream sugar and butter. Add egg, vanilla, and honey. Combine remaining ingredients. I used a small ice cream scoop to make these cookies. Bake 8-10 minutes for until done. I believe in the video a way to tell that they are done is that it is going to crack on top.

You might also want to double this recipe if there are more people to enjoy these cookies.


Friday, July 31, 2020

Black and White Weekend

I am afraid to admit the I don't cook with cauliflower that often. I had to look up how to cut it up. So you trim off the leaves, cut it quarters, cut out the core and break it up in flowerets. It was actually quite easy and not as messy as cutting up the broccoli. You could see all the the bits from the broccoli I cut up earlier.  

Sunday, July 26, 2020

Sprite Waffles

It came up in a conversation with family of members. We had plenty of Sprite and was low on milk.
We discussed about how it would turn out making waffles using Sprite. Most recipes include:
2 Cups of pancake mix
2 eggs
1/2 cup oil
1 cup club soda

What I did was that I can up with a recipe that includes:
2 cups flour
1tablespoon baking powder
2 eggs
1/2 cup oil
one 12 ounce can of Sprite or similar product

Combine all the ingredients and make in the waffle maker

It turned out sweet, light, and crispy. The one thing I did not do with these waffles that I normally do when I make waffles is separate the eggs and beat the egg white. The soda made these waffles crispy and light. It also turned out tasty, so it is likely I will make these again.


Saturday, July 18, 2020

Tasty Eats

It had been a while since I did a tasty eats post. To be honest, it usually means I have an accumulation of food photos that I mean to make a post on its own and I have fallen behind and just  combined these photos in one post. 

This one you might of seen on TikTok. It is the Cheesy Egg Sandwich. I have tried making this twice and I had failed making it twice. I am not sure if I will try this again. I just thought it was o.k.

This next one is a croquette. I have never heard of a croquette until my son mentioned it to me. He saw it in a Pokémon cartoon and suggested  that we make one. I had to do a little research on how to make them. There are many different kinds.  I ended up making mine with a combination of mashed potatoes, chicken, shredded carrot, seasonings and an egg to bind it all together.  I formed them into patties and refrigerated it for a few hours. When I was ready to cook them, I dipped the croquettes in flour, egg, and seasoned bread crumbs. You could fry them, but I baked them. I had a coat of olive oil on the sheet pan and I lightly brushed the tops with olive oil. I had seen that if you bake something that is usually fried, you need to lightly coat with oil. I have seen others use cooking spray. Anyway I can say that it works. After cooking them for about 30 minutes, the exterior was defiantly crunchy.

My husband made crepes for breakfast one day.

The next one are cinnamon rolls. While they were baking, my husband suggested that I crush up some Butterfinger and put in one top. A tasty decision.

Finally we have cheese soup. So good! The recipe comes from More of America's Most Wanted Recipes. I have had this cook book for a while. I have not used any recipes form this book until now. The recipe is Canadian Cheese Soup (found on page 127). I don't know what makes it Canadian. It has Velveeta. I love Velveeta, so that is why I was drawn to this recipe. The only thing it that it ended up being too thin . I get it, it's soup. If I make it again I will use less half-and-half and chicken broth. So other than a 2 pound block of Velveeta, it has carrots, onion, celery, one stick of butter, flour, half and half, and chicken broth.


Friday, July 10, 2020

Upside Down Peach Cake

I wanted to make a Peach Upside-Down Cake. I followed a similar recipe for pineapple upside-down cake substituting peaches. As you see in the photo, the flip did not work out well. Some of it stuck to the pan. If anyone out there has suggestions on how to prevent this, let me know.


For the the topping you will need:
2 Tablespoons butter
1/3 cup brown sugar
small can of sliced peaches
1 Tablespoon of water
*2 Tablespoon of toasted coconut - I did not have coconut, but I wish I did. 

Melt butter in 9 inch round baking pan. Stir in brown sugar and water (add the coconut if you have it). Arrange the peaches in pan.

Make the cake batter. You will need:
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 egg
1 teaspoon vanilla

Combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until well combined.  Beat on medium speed for 1 minute.

Spoon the cake batter on top of the peaches. Bake at 350 degrees Fahrenheit for about 30 minutes or until the cake is done.

Let cool for 5 minute on a wire rack. Loosen up the sides and invert onto a plate. It is best to serve warm.

So hopefully when you invert your cake, it won't stick to the pan.


Saturday, July 04, 2020

Chocolate Peanut Butter Brownies

I got the idea after watching a You Tube Video.  This is not the first time a tried combing a chocolate dessert with a peanut butter dessert. I had done a chocolate cookie over a peanut butter cookie. This time my plan it is make a brownie recipe and a peanut butter cookies recipe. 
So instead of going to a cookbook to find a peanut butter, I had a recipe written in a journal and decided to go with that. I realize it might of been a gluten free recipe or it was flawed. I made it and did add some butter and flour to what I had written down. For some reason I did not have any flour or butter in my recipe. I also had the ingredients in grams. I realize that this could be an issue because not everyone has a scale to use. I had to Google the weight conversions to cups.

So here is the peanut butter part of these brownies.

134 grams of peanut butter - about 1/2 cup
60 grams of white sugar - about 1/3 cup
60 grams of brown sugar - about 1/3 cup
1 egg
1/2 t salt
1/4 cup butter
1/4 flour

Combine all the ingredients and set aside.

Make the brownies. I used the Chocolate Malt-O-Meal Brownies as a basis, except I did add any Chocolate Malt-O-Meal.

1/2 cup butter
10 ounces of chocolate, divided in half (this a bag of Trader Joe's Semi-Sweet Chocolate Chunks)
1 cup sugar
1/2 cup flour
1/2 cup cocoa
2 eggs
1 t vanilla
1/2 t baking powder
1/2 salt

Preheat Oven 350 degrees F

Melt butter and 5 ounces of chocolate (original recipe calls for 1 ounce) in saucepan. Add the remaining ingredients ( careful about adding eggs to a hot batter, we don't want scrambled eggs) Add the brownie batter to 9 inch square pan. Add peanut butter batter on top. I ended adding  flat dollops of the soft peanut butter batter on top of the brownie batter. Bake about 25 minutes until done.

This is my first version of this. The brownie batter very chocolatey, probably because I used a whole bag of chocolate chunks. Not a bad thing .
 Overall, very tasty. I might tweak the peanut butter part of the recipe.


Sunday, June 28, 2020

Oreo Cheesecake Dessert

First, don't buy the box mix. My husband usually buys the box mix. It is o.k.
But this dessert has real cream cheese in it.
And Oreos

But first let me say that I found this recipe here.
I followed this recipe minus the sprinkles and the springform pan. I just don't own this pan.
So now go get yourself a package of Oreos, 2 boxes of cream cheese, and a small tub of Cool Whip. (chances are you have everything else like the butter, sugar, and vanilla)
Head over to Slices of Life and make this recipe:

And if you really want to add sprinkles, go ahead and do that.
Did I forget to mention how good this recipe is.

Here are some notes.
I did use up my entire package of Oreos. Left over Oreos was crushed up and put on top (instead of the sprinkles).

I used a half of the tub of Cool Whip in the filling and the other half was spread on top and of course, followed by the crushed Oreos.

I did bake my crust for 5 minutes, it turn out o.k. You don't have to do this.

As I mentioned before, I don't own a springform pan. I did mine in a 9 inch square pan.
Overall, it was easy to make.

Tuesday, June 23, 2020

Chickpea Brownies

I had to try another chickpea baking recipe. I did want to make brownies this time around. Whenever I want to find a recipe, I go to Pinterest. Pinterest did not disappoint. I found a brownie recipe that uses chickpeas and can find it here.

I did improvise and added chopped Butterfinger, Payday, and additional chocolate. My son and husband did enjoy these brownies, but that might be because I did add the candy bar toppings. This is a favorite, but I also enjoyed the first brownie I did.



Sunday, June 14, 2020

Impromptu Berry Frozen Yogurt

My husband had make a Greek yogurt parfait for dinner one night, which I thought was o.k. It may not be because it was bad, but because I am not the biggest fan of yogurt. If you like yogurt, fresh berries and granola (I also think there was a little honey too) then you would of loved this dessert. However that left with left over yogurt, berries (strawberries and blueberries) and half of the parfait I did not eat.

Threw it all into my little Ninja blender (which barely fit) with some honey. After it was all nicely blended it went into Kitchen Aid ice cream attachment. BTW, I saw the attachment on a Food Network show and soon afterwards we were owners of ice cream making attachment which I love. Before that I had a contraption that need layers of ice and salt....never again.
Approximately 30 minutes later I had frozen yogurt.
I always like it right after it is churned, like soft serve. However the next day the frozen yogurt was like a solid block of ice. Ended up making smoothies with it.

And it was good for just throwing a bunch of stuff together. Like I said, not the biggest fan of yogurt. But if like berries and yogurt...yum.


Saturday, June 13, 2020

annies home: Answering Those Doughnut Questions and Offering a ...

Read about some interesting facts on doughnuts and a recipe to follow. The recipe of for a cake pop maker.

annies home: Answering Those Doughnut Questions and Offering a ...: Ancient Romans have been credited for creating many food items that we enjoy today. Romans even enjoyed dough fried in oil which may have be...

Friday, June 12, 2020

Peanut Butter Chocolate Chickpea Blondies - This Can Be Vegan

Here it is, another chickpea recipe. Had you read my previous post, I mentioned I was going to try the Healthy Blondie recipe found on Clean & Delicious.

I did have to make a few changes because I did not have all the ingredients to make the recipe. I did not have almond butter so I used peanut butter. I also did not have the monk fruit sweetener, so I used brown sugar. I also forgot the salt. This recipe has all the potential to be vegan and I dare say paleo. also gluten-free. It would of been sugar free if I had the sugar free option. Overall I like it, however my son thought that it was weird and was not a fan. Probably did not like the texture and could make out the chickpeas. It also is oily from the peanut butter. I am not sure if almond butter would of given it a different result. Right not I am storing my blondies in the freezer. I think what I made is better coming from the freezer.

So if I was going to make chickpea blondies again I might go back to my first recipe I tried. I liked the texture better with the flour and egg in the recipe, but if you are vegan you will have to use the Clean and Delicious recipe.

Will there be more chickpea baking in the future? I am thinking brownies. 

Sunday, June 07, 2020

Chickpea Pecan Blondies or Don't be Afraid to Try Chickpeas in Your Baking

I have been seeing recipes using chickpeas, especially when it come to baking. I had come across a Chickpea Pecan Blondie recipe and I knew I wanted to try it.
I have never tried chickpeas, so when I opened up the can of chickpeas I was a little concerned. I did not like how it smelled. I pressed on with the recipe and I was glad when these turned out tasty. I would consider exploring more options using chickpeas in baking.

The next one I am going to try is this one I found on You Tube. If you want a vegan option, you might want to try this one. 

So don't be afraid to try chickpeas in your baking.

Here is the recipe I tried from My Fitness Pal

Chickpea-Pecan Blondies


  • 4 tablespoons (54g) unsalted butter
  • 1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2/3 cup (125g) light brown sugar, packed
  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup (54g) pecans, toasted and chopped


Preheat oven to 350°F (180ºC). Line an 8-by-8-inch baking pan with parchment paper and set aside.

In a small skillet, melt butter over medium heat. Continue cooking butter 3–5 minutes or until browned with a very nutty fragrance.

In the bowl of a food processor, puree chickpeas on high speed until almost smooth, stopping to scrape the sides of bowl as needed. Add browned butter and vanilla; process until smooth. Add eggs; pulse 3–4 times to combine. Add sugar, flour, baking soda and salt; pulse 4–5 times to combine. Add pecans; pulse once or twice just to combine.

Spoon batter into prepared pan. Bake for 28–30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Serves: 16 | Serving Size: 1 blondie

Nutrition (per serving): Calories: 112; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 51mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 8g; Protein 3g

Nutrition Bonus: Potassium: 77mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 9%

To explore more  healthy recipes from them go here.

Sunday, May 31, 2020

Had To Use Up My Buttermilk

My husband had bought buttermilk to make Chicken Fried Steak. He usually uses buttermilk whenever he has to bread and fry something. This leaves with leftover buttermilk to use up. Pinterest to the rescue. I found a few recipes to try.

 I really did not want to make anything sweet, so first I found this Buttermilk Mac and Cheese. This recipe had eggs in it, which made to overall result a more firm custard like consistency.  It was alright. Not the best mac and cheese. When my son, who devours mac and cheese, did not go for seconds; That means this recipe was not a winner. I added Ritz Crackers on top. If you like a creamy mac amd cheese stay away from this. If you are into the more custard type texture, then feel free to give it a try. The reviews for this recipe are mixed. I for sure won't make this again.
 This next recipe however is a winner! Buttermilk Peanut Butter Chocolate Chip Muffins.  At this point it is the next day after I made the mac and cheese and still had buttermilk left. I did not care anymore if I made a sweet item. Unlike the mac and cheese, I like how these muffins turned out. What is there not to love about chocolate and peanut butter. This recipe does make 24 cupcake size muffins, which was a concern as there is only 3 people in the household.  I will make these again if I find myself with extra buttermilk again.
I still had buttermilk left after making the muffins. I ended up using the last of it to make buttermilk busciuts.


Saturday, May 23, 2020

Banana Bran Nut Bread

 I had bananas, I had bran cereal left over from the Pineapple Nut Bread, I come across the banana bran nut bread in the vintage cook book I have been using in the series of bread recipes I have been doing.

I guess I now officially have a bread series going on.

Banana-Bran Nut Bread

Preheat oven 350 degrees
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1/2 cup sugar
1 beaten egg
1 cup whole bran cereal (I used crushed bran flakes)
1 1/2 cup mashed bananas (I used 3 bananas)
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, soda, and salt together.
Cream shortening and sugar together until fluffy.
Add egg until combined.
Add bran, bananas, and vanilla.
Add dry ingredients and nuts until just combined.
Spread in well greased in loaf pan
Bake for about 1 hour



Saturday, May 16, 2020

Cocoa Swirl Coffee Cake With Orange Glaze

 Out of this vintage cookbook comes this tasty orange and chocolate coffee cake. I had made this up for breakfast and it is so good. If you are into the chocolate orange flavors, this coffee cake is for you.

This recipe has a cake section, a chocolate crumb section, and an orange glaze. To layer the cake you put one third of the batter in the pan, followed by half of the crumb mixture, followed by 1 cup of the cake batter, the remaining crumb mixture and the remaining cake batter.

I got the batter in..

Then half of the crumb mixture..
I added more batter, but I started to realize I am starting to run low on batter and may have initially put too much in at the beginning.
I ended up with a little bit of batter on top.
I decided to swirl the crumb mixture with a knife. It had worked out. 

Cocoa Swirl Coffee Cake with Orange Glaze

Preheat oven 350 degrees
Cake batter ingredients
1 1/2 cups flour
3/4 cup plus 2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
2 beaten eggs
2/3 cup fresh orange juice
1 teaspoon grated orange peel
Chocolate Crumb Mixture
3/4 cup powdered sugar
1/2 cup chopped nuts
1/4 cup cocoa
3 tablespoons melted butter
Orange Glaze
1 cup powdered sugar
2 tablespoons fresh orange juice
1/4 teaspoon grated orange peel

Combine flour sugar, baking powder and salt, cut in shortening until it resembles coarse crumbs.
add the reaming cake batter ingredients; set aside.
Combine the chocolate crumb ingredients until it forms a crumb mixture.
Spread 3/4 of the batter in greased 8x8 pan.
Sprinkle half the crumb mixture.
Spread 1 cup of the cake, sprinkle the remaining crumb mixture. 
Spread the remaining cake batter.
Bake for about 35-40 minutes until cake tester (or toothpick) inserted comes out clean.
While cake is baking make the orange glaze, combine all orange glaze ingredients until smooth.
When the cake is done, let is cool slightly. 
Spread with the orange glaze and serve warm.

Related Posts Plugin for WordPress, Blogger...