Strawberry Shortcake

My mother made strawberry shortcake for years. I know she used Bisquick though. personally I love Bisquick but I wanted to make my own homemade shortcakes, and I detest angel food cake so it was really developing a sweet biscuit recipe. Easy and delicious. Great Easy dessert for warm summer nights!

 Ingredients

2c flour
4tsp baking powder
3/4tsp salt
1tbsp sugar
2tbsp  butter
2tbsp shortening
3/4c  half and half
Melted butter
Berries coated with sugar
Ice cream or whipped cream

Method
Heat oven 450.
Cut berries and coat with some sugar let sit in fridge until cakes are done.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown.

Cool and eat with berries and juice from berries, ice cream or whipped cream.

Sweet Charity Pie

 

 

 

 

 

 

 

 

My Grandma Bostron always mad the best desserts. I loved the holidays. the pies were always so good. I remember that there was always pumpkin, cherry pecan. One year though Grandma made this pie and from that moment on it was my favorite. I told her too. She made it again and again and oh boy I looked forward to it every time I saw it on the dessert counter.

 

 Ingredients

1c flour

1c finely chopped pecans

1/4c brown sugar

1/2c butter, soft

8 oz cream cheese, soft

1/2tsp almond extract

1c powdered sugar

21 oz can Cherry Pie Filling

1c whipped cream

 

Method

Preheat oven to 375.

In a medium bowl combine flour, pecans, brown sugar and butter.  Use two butter knives or a pastry blender to cut in the butter.  Mix until well combined and crumble forms.  Spread crumb mixture and press crumbs into a 9 in. round pie pan bake for 15-20 minutes until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate to completely cool. 

In a mixing bowl, beat cream cheese, powdered sugar, and almond extract.  Beat until smooth and creamy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In another bowl, combine cherry pie filling and whipping cream. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread the cream cheese mixture over the top of the crumb crust in the pie dish. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Top with the cherry pie whipped cream mixture.

 

 

 

Dirt Cups

It was a birthday. My girl wanted to take a treat to school. I wanted to think of something different. I also had a hankering for that old time favorite. So I suggested the dirt cups, she loved it and frankly so did I.

Ingredients
2c milk
1 (4 serving) box of chocolate instant pudding mix
1 tub of frozen whipped topping, thawed
18-20 chocolate sandwich cookies
assorted gummy worms or bugs

Method
Pulse cookies in food processor until they are ground to fine crumbs.  Set aside.  Pour milk into large bowl and add pudding mix.  Whisk briskly for 2 minutes.  Gently fold in whipped topping until no white streaks remain.
Place a heaping spoonful of cookie crumbs into the bottoms of each glass or cup.  Fill most of the glass or cup with the pudding mixture.  Top with another spoonful of cookie crumbs.  You can use a straw to poke a hole in the top of the dirt to help make a space to insert the end of the gummy worms.








Store in refrigerator.  Makes 8-10 dirt cups, depending on the size of your glasses.  This is also great to make in a clean sand bucket and to use the shovel to scoop it out.

Lemon Rosemary Blueberry Loaf

I use Pinterest quite a bit. I came across an image that enticed me to make this loaf. As always I find a recipe and I am not happy with it in its entirety so I messed with it, a lot. This recipe was merely a blueberry loaf with some glaze on top. I really decided that some olive oil and Rosemary was what would put this over the top. So I added and replaced and Voila!  What a delicious loaf. 

 Ingredients

for the bread
1 1/2c
2tsp baking powder
1/2tsp salt
1c greek yogurt (I used lemon)
1c sugar
3 large eggs
2tsp lemon zest (from 2 lemons)
1tsp Rosemary
1/2tsp vanilla extract
1/2c olive oil
2c blueberries, fresh or frozen

for the lemon syrup
1/3c fresh lemon juice
1/3c sugar

for the lemon glaze
1c powdered sugar
3-4tbsp fresh lemon juice

Method
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar,


















Add the eggs, Mix until well combined



















then add lemon zest, rosemary, vanilla, and oil.

 

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a fork to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.
  

Or for delicious muffins...


















I doubled the recipe to get some muffins for my kids lunches. For the muffins I did not use glaze or syrup.

 Load your muffin tin with liners, In the bottoms of the liners I filled them with blueberries, then used an ice cream scoop to fill cups, some I put blueberries on top instead of bottom, for fun! Bake at 350 for 20-30 min until golden brown. let muffins cool.

Enjoy!

Mummy Cupcake

Its that time of year again! The leaves are changing and its getting cool at night. Its time to start planning for the fall. Have fun in the kitchen. I made these fun cupcakes last year when I was in Minneapolis. Its the perfect time to post an pin all my fall ideas for the kitchen. The Cupcakes are freakishly deli-sh!


This post is a decorating tutorial, The cake recipe is a my chocolate. And the frosting is my buttercream recipe.

I have linked the tips I used here, I prefer to by from Amazon, its quick and easy. Please click link to my housewares store here to purchase my recommended cake decorating equipment.For  the best results in frosting color I use Americolor, I love it because you don't need much to create vibrant colors and it doesn't change the taste of your food.  You can also purchase a pack of 12 color gels that will last awhile.

 

To make this mummy you need a 44 or 45 flat tip. Starting in the center far left edge, pipe straight across to the right edge under your line repeat until you reach the bottom. leaving some of the cupcake open to show face pipe the top bandages in.For the eyes I used colored sprinkles and made an X shape. MMMMMumy!

Spider Cupcakes

Its that time of year again! The leaves are changing and its getting cool at night. Its time to start planning for the fall. Have fun in the kitchen. I made these fun cupcakes last year when I was in Minneapolis. Its the perfect time to post an pin all my fall ideas for the kitchen. The Cupcakes are freakishly deli-sh!


This post is a decorating tutorial, The cake recipe is a simple yellow or white cake tinted with purple Americolor. And the frosting is my buttercream recipe tinted black Americolor.

I have linked the tips I used here, I prefer to by from Amazon, its quick and easy. Please click link to my housewares store here to purchase my recommended cake decorating equipment.For  the best results in frosting color I use Americolor, I love it because you don't need much to create vibrant colors and it doesn't change the taste of your food.  You can also purchase a pack of 12 color gels that will last awhile.

 

With a star tip start in center and pipe a pointed drop on the center of the cake, surround the center point repeating the drop technique. Cut 8 black licorice laces for the legs. And there you have it, A Spider!!

Cheesy Estrada

There was this restaurant in Denver I loved to have brunch at on Sunday mornings, Bump And Grind, It was always packed on the weekend. A really fun place to go to! Sad it is now closed.

One of my favorites dishes among many was the Cheesy Estrada. What a great breakfast or brunch dish and its so easy. Try it its the best Estrada you'll ever have.

Ingredients
Sourdough bread
2pkgs Hillshire Farms Kielbasa Sausage
9 eggs
4c Cheddar cheese

Method
Layer the sourdough bread in the bottom of a sprayed square baking dish

Cut the links in half and cut down the middle

Lay the sausages atop the bread

Beat eggs

Layer Cheese on top of sausage. Pour eggs on top evenly

 

Bake at 350 for 30 Min. Cut in squares

Peach CobblerCake

 

 

 

 

 

 

 

 

So this dessert is a cross between a cake and a cobbler. This is a great summer dessert, very easy and good enough to brag about. You can substitute the peaches for canned ones but I really love the fresh peaches. This dessert would be a great one to take to a party or pot luck!

 

 Ingredients

1 pkg dry cake mix-white, yellor or french vanilla

1/3c butter, room temperature

2 large eggs, divided

4 peaches sliced

8 oz cream cheese, room temperature

1/3c sugar

1tsp pure vanilla extract

 

Method 

Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients until crumbly. Separate ½ cup of crumble for topping.

Spray a 9×13 glass dish with cooking spray. Press remaining crumble into base of dish.

Beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of crust. Spread cream cheese mixture on top of peaches.

Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream.

Stew au Provence

Beef stew is delectable. Its so warm and hearty, Cook it on a cool day. make some mashed potatoes and pour it over the top, that's the stuff. I have many different recipes for stew, this one is a great french version.

Ingredients
3 lb stew beef, cut into 1 inch cubes
1 (750-ml) bottle Cote du Rhone or Bordeaux
salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
A few dashes of herbs de Provence
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings
2 cloves garlic, peeled and sliced
olive oil
1 6-oz can tomato paste


Method
Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally. thicken the stew. Serve over mashed potatoes

Brain Cupcakes

Its that time of year again! The leaves are changing and its getting cool at night. Its time to start planning for the fall. Have fun in the kitchen. I made these fun cupcakes last year when I was in Minneapolis. Its the perfect time to post an pin all my fall ideas for the kitchen. The Cupcakes are freakishly deli-sh!


This post is a decorating tutorial, The cake recipe is my chocolate cake. And the frosting is my buttercream recipe.

I have linked the tips I used here, I prefer to by from Amazon, its quick and easy. Please click link to my housewares store here to purchase my recommended cake decorating equipment.For  the best results in frosting color I use Americolor, I love it because you don't need much to create vibrant colors and it doesn't change the taste of your food.  You can also purchase a pack of 12 color gels that will last awhile.

                                With your 806 tip make a spiral starting from middle to edge of cake

                                                                Pipe a line down middle

                                                                then a swirl on each side

                                                                And there is your brains!!!