New Jersey Crumb Cake

This is originally Martha Stewarts recipe that I found on Comfy Cuisine

2 Tbsp. canola oil

4 cups all-purpose flour, divided

1/2 cup granulated sugar

1-1/2 tsp. baking powder

1/2 tsp. salt

1 large egg

1/2 cup milk

2 tsp. vanilla extract

1 cup light-brown sugar

1-1/2 tsp. cinnamon

1 cup (2 sticks) butter, melted and cooled

Confectioner's sugar for dusting

Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

Blueberry lemon cream cheese muffIns

I am dedicating this post to my mom.  I grew up spending a lot of time in the kitchen with my mom and sister.  I learned from my mom early on how to doctor recipes, I am never afraid to stray from a recipe for one reason of another.  In my case it is usually because I want to use up food before it goes to waste and there has been times I just didn't have the right ingredients.  

I made 2 changes to the original recipe and Mike loves these muffins.  He begged me to make the same recipe and not to make anymore changes.   So using the evaporated milk (instead of regular milk) and add 1 teaspoon of lemon extract paid off.  My son and I would like to make only half of the cream cheese mixture but Mike doesn't want me to change one thing.  I just wanted half the cream cheese mixture because it would be less calories.

 I used evaporated milk instead of regular milk because I had some that expired this month and I can't waste.  Can't do it. 

I swirled the cream cheese mixture into the muffin mix.

This recipe is adapted from the Frugal Food Mom.

I have been thinking about these muffins since I saw the picture.  I looked at about 200 pictures of muffins and this recipe is the only one that made me want to make the muffins this weekend.

Ingredients (12 muffins)

2 1/2 cups flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 cup milk or evaporated milk

2 eggs

1/4 cup canola oil

1 tsp vanilla

1 tsp lemon extract

1/2 cup ricotta cheese

Zest and juice of one lemon

1 cup of fresh or frozen blueberries

Crystallized or candied ginger- optional

For the cream cheese "batter"

• 8 oz of cream cheese, room temp.
• 1 cup sugar
  

Instructions

Preheat your oven to 375 degrees. 

Line a 12 cup muffin pan with muffin liners.

In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside.

In a large bowl, whisk together all the wet ingredients- the milk through the lemon juice and zest. 

Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, be careful not to over mix.

Fold in the blueberries.

Using an electric mixer, beat the cream cheese and sugar together until creamy. Gently fold half of the cream cheese "batter" into the blueberry muffin batter.

Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter.   I use the pampered chef muffin scope.  Use the remaining cream cheese batter and put one tablespoon of it on top of each muffin, press the batter into and swirl it around the top of each muffin.

Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done.  A toothpick inserted in the middle of the muffins should come out clean when done.

**click here for tips on juicing a lemon

Bacon Pancakes

Pedro did it again...he sent me an email with 10 amazing idea's. This was one of them and my family loves these pancakes.  

 My husband thinks the size is perfect, he said they weren't all doughy like most pancakes.   The bacon just made the pancakes so delicious!  I will definitely make these again.

  

This is a self explanatory recipe.  Just make your favorite pancake recipe and pour it over the cooked

bacon.  In the recipe Pedro sent me they put the pancake mix on the griddle first and then put the bacon on top.  Then they added a little extra pancake mix on top of the bacon to cover it.  They were longer and skinnier and better looking but I am sure they taste the same and this is easier.

Pumpkin Muffins

Preheat oven 350

2 Eggs

1 C margarine (soften)

2 cups Libby's pumpkin puree (not pumpkin pie filling)

1 1/4 cup brown sugar

3/4 cup sugar

1/2 cup evaporated milk      
2 tsp baking soda
1/2 tsp salt
1 Tb cinnamon
1/2 tsp ginger
1/4 tsp ground clove
1 tsp vanilla

3 1/3 cups all-purpose flour

Optional-shredded coconut, dried cranberries & chopped walnuts. Beat eggs, margarine, pumpkin puree, sugars and evaporated milk together. Add baking soda, salt, cinnamon, ginger, ground cloves, vanilla and flour, beat for another 1 minute.

Starbucks Copycat Caramel Scones

click here for original recipe

I didn't have cream or half and half so I made a few adjustments.  I also didn't make the topping I just made a maple glaze and it was great.   My husband and son think they are great.  I didn't follow the directions below... I beat the flour and butter together to see if it made a difference.  I think it did, so next time I will follow the directions and see what happens. 

3 cups unbleached all purpose flour

1/2 cup plus 2 tablespoons unsalted or salted butter (or margarine) (my addition the 2 T butter)

3/4 cup half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt (if unsalted butter is used)

1 tablespoon baking powder

1 cup milk (for best results use whole milk)

1 1/2 whole milk  (my addition)

1 egg

2 teaspoons vanilla

1 cup butterscotch baking chips

Topping

1/3 cup butterscotch chopped baking chips

1 egg white, slightly beaten

Confectioner's (powdered) sugar (optional)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers

to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg,

blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake

until browned - 16-18 minutes.

Dust with confectioner's sugar when cool if desired .

Gingerbread Loaf

Starbucks copy cat Gingerbread Loaf

 recipe adapted from "A cup of Mascarpone."

I am so glad I stumbled across this blog today  "A cup of Mascarpone,"  All of her food looks so delicious and the presentation is great.  I wanted a slice of her Gingerbread Loaf as soon as I saw it, so I check my cupboards for the ingredients and had everything but the orange extract.

  I just used orange juice and zest and it was fine. 

 This really does taste like Starbucks Gingerbread loaf.    

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.

December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Dessert/Breakfast Crepes

Recipe from Allrecipe

I loved going downstairs and eating my aunts crepes when I was a child.   I think she is the reason I love to cook.  I remember thinking she was a famous chef and that people loved to eat her food.    In my mind she was a celebrity chef and people gathered near her because of her infectious personality and good food.  So if you make these crepes, think of my Aunt Dorthy.  This is not my aunts recipe, I actually don't have any, to bad blogging wasn't around 25 years ago.
 

Ingredients

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

Directions
1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Spread the jelly or Nutella on the crepe, fold the two sides in and roll it up. I put sour cream and jelly on mine but the boys like jelly in the middle and Reddi Whip on top.

Zucchini Bread

Grandma's Best Zucchini Bread

Ingredients
3 eggs
1 cup oil (veg or canola)
2 cups sugar
2 teaspoon vanilla
2 cups shredded zucchini
1 - 8oz can well drained crushed pineapple
3 cups flour (unsifted)
2 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4  teaspoon ground nutmeg
1 cup finely chopped walnuts

Frosting
8 oz. cream cheese (soft)
8 oz. butter (soft)
2 cups powdered sugar
1 1/2 vanilla
Beat cream cheese and butter until creamy add vanilla and powdered sugar. If the frosting isn't as thick as you like it add another 1/2 cup. 
Preheat oven to 350.  Beat egss to blend, add oil, sugar, vanilla, continue beating mixture until foamy.  With a spoon stir in zucchini and pineapple.  Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.  Stir gently until zucchini blended.   Bake for 50 minutes or until a wooden pick insert in center comes out clean.  Cool in pans 10 minutes, turn out on wire racks to cool Makes 2 loaves  After trying the muffins, I wouldn't
make them again.  The loaves are better, the texture is a little different.

Katie's Best Banana Nut Bread and Orange Poppy Seed Bread

The Best Banana Nut Bread and Orange Poppy Seed Bread 

    Recipe from All Recipe ~ Christina Jun

I wish I could take credit for these delicous loaves of bread, but I can't.  My friend Katie "The Motivator,"  made them for me and I loved them so much that I got the recipe to share with you guys.

Orange Poppy Seed Bread

 Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

1 1/2 teaspoons butter flavored extract

1 1/3 cups vegetable oil

3eggs

1 1/2 cups milk

2 1/4 cups white sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1/4 cuporange juice

1/2 teaspoon butter flavored extract

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 cups confectioners' sugar

Original recipe makes 2 -9 inch loaves

                                                                                                        

Best Ever Banana Bread                                                    

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
2. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
3. Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
4. To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Ingredients

• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 medium ripe bananas, mashed (1 cup)
• 1/2 cup canola oil
• 1/4 cup plus 1 tablespoon buttermilk
• 1 teaspoon vanilla extract          
•       1 cup chopped walnuts                                                      
•       Recipe from Taste of Home
• ****optional 3/4 cup chocolate chips

Directions

• In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
• Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.

Claudette's Sweet Banana Mush

Recipe from Claudette Gartner

Don't let the looks deceived you, the smashed banana's make the waffles so good. 

Ingredients

serves 2

1.  2 banana

2.  1 1/2 teaspoon sugar

3.  1 tablespoon milk

4.  1/8 teaspoon cinnamon

Put the banana's in a bowl, add the sugar, milk and cinnamon.  Then smash the banana's with a fork until it is all smashed together.

Iced Coffee

 I kept trying to find a recipes that tasted as good as Starbucks Ice Coffee.  Then today I just got an idea from nowhere, mix milk with coffee syrup. It was delicious and refreshing. 


Ingredients (no caffeine)
1 cup cold milk

2 teaspoons of Torani Coffee Syrup
1 teaspoon Chocolate syrup
Ice
I drizzled the chocolate on the inside of the glass,
then fill half way with ice.
Add the milk and 2 teaspoon of coffee syrup.
If it isn't strong enough for you add another teaspoon of
coffee syrup.

Caffeine
8 oz brewed coffee
2 tablespoons Torani Coffee Syrup
1/2 cup milk
Directions
1. Brew the coffe
2. Add the syrup to the coffee and put it in the refrigerator for 15 minutes or to speed up the process you can put it in the freezer for 7 minutes.
3.  Add 1/2 cup of milk  and a couple ice cubes and you are ready.
If you don't have time to refrigerate make a stronger cup of coffee, follow all the steps above.  The ice will melt faster but since the coffee is stronger it won't tasted watered down.

I have only found Coffee Flavor syrup at Smart and Final.
I just found this recipe from the Pioneer Woman's blog and it looks good.  I will definately try it.  It looks good but seems like a lot of work. 
I have also tried the iced coffee kpaks and they are really good.

So far everyone I have made an Iced Coffee for has loved it!

Candied Bacon Waffles

     I am so happy I found this recipe at  Penny Candy Studious blog.

Breakfast Casserole

Ingredients

7 eggs
1 can evaporated milk
1 1/2  Cup Cheddar Cheese
1 - 3oz. can dice green chili's
1 red bell pepper
1 onion
1 package of bacon or 1 lb package of sausage (10 links)
1- 20 oz. package of Simply Potatoes or frozen hash brown
1 1/2 teaspoon salt
1 teaspoon pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch rectangle baking dish.
2.  Cook sausage over medium-high heat until evenly brown. Drain, crumble, and set aside.
3.  Beat the eggs, milk, 1/2 cup of the cheese, onions, red bell pepper, green chili, 1 teaspoon salt, 1 teaspoon pepper together.
4.  Layer the ingredients in the prepared baking dish in this order:
5.  1st layer -sliced, diced or shredded potatoes,  2nd layer -sausage, 3rd layer - the egg mixture.  Top with 1 cup of cheese, 1/2 teaspoon salt.  
6. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Thanks for spending some of your day with me, Rhonda

Monkey Bread

This is my go to recipe whenever I have company spend the night and I want something easy and delicious.  My son Michael loves biscuits so I always have a couple cans in the refrigerator.

                                    

Ingredients

3/4 Cup butter or margarine                                 

1/2 cup granulated sugar

2 tablespoons cinnamon

1 can (16.3 oz each) Pillsbury® Grands!® Flaky layers

1/2 cup chopped pecans

1/2 cup firmly packed brown sugar

Maple Glaze

1cup powdered sugar

1/8 teaspoon maple flavoring

1 Tablespoon milk

*** If the glaze is too thick add another teaspoon of milk.

1. Heat oven to 350°F. Melt 3/4 cup butter in the pan, then coat the inside of the pan with butter.  Pour the rest in another  bowl. Put the brown sugar and pecans in the pan.
2. Separate dough into 8 biscuits; cut each into quarters. In large -storage plastic food bag, mix granulated sugar and cinnamon.
3. Coat each piece of biscuit with butter and then put in the Sugar/Cinnamon bag. Shake the bag to coat. Arrange in pan.
4. If you have any butter left over pour it on top of the biscuits. I had a tablespoon left over. If not melt 1 tablespoon and pour it over the sugar coated biscuits.
5. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; top with the glaze, pull apart to serve warm.

Baked French Toast

Recipe adapted from The Pioneer Woman 

Baked French Toast  

• 1 loaf Crusty French Bread 
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 Tablespoons Vanilla Extract
• Warm Syrup optional
• Sprinkle Powdered sugar on top of your slice.
• butter for greasing the pan

*** I used a loaf of Cinnamon Raisin Bread instead of crusty French bread...it tasted great.

Ree's recipe has a topping but I didn't want the extra calories since I thought the Baked French Toast tasted great without it.   Click here for her recipe

Preparation Instructions

For the French toast: Grease the baking pan with butter. Cut bread into cubes or tear into chunks,  and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away.
Preheat the oven to 350 degrees F.  Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

After you have plated the french toast you can sprinkle with Powdered Sugar, syrup is optional.  Since I used the Cinnamon bread in place of the french bread.  I think the syrup makes it too sweet.