Thank you, Pillsbury!!
Sunday, April 22, 2012
Pink Lemonade Cupcakes
I just had to share! Found something new at the store and they are yummy. There was an end display with boxes of Pillsbury Pink Lemonade cake mix and matching pink lemonade frosting. I needed to whip up something really quick tonight so I thought I would try these. They were in the oven in less than 10 minutes, baked for 20 minutes, cooled for 30 minutes and then frosted in another 5. But, best of all, they are absolutely yummy. The aroma in mixer was great and then when they began baking it was fantastic. They were a hit!!
What's for dinner?
What's for dinner?
Sometimes I get tired of figuring out what to cook for dinner. My husband and son will eat almost anything I put on the table. This afternoon I went to the store and, thank goodness, the market decided for me! There were some lovely spareribs on special and the asparagus looked great. So, I grabbed them and brought them home to whip up a lovely meal.
The spareribs are so easy. Just mix a jar of hoisin sauce with 1/4 cup of brown sugar and slather it all over the ribs. Place them in a 300 degree oven for about two hours and they come out sweet, succulent and falling off the bone. I toped this off with a small casserole of scalloped potatoes - just sliced potatoes, cheese, milk and a small amount of flour to thicken it. The asparagus are a quick cook in a fry pan with about 1/2 inch water. Bring this to a boil, remove from the heat and cover for five minutes. Dinner is done.
I finished the meal with a fresh apple cake. I received this recipe years ago and absolutely love it. I had some leftover apples that I didn't want to spoil, so into the cake they went.
Apple Cake
4 cups diced apples
1/2 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, unbeaten
2 teaspoons baking soda
1 cup chopped nuts
Mix everything together. Bake in a 9 x 13 inch greased pan at 350 degrees for approximately 45 minutes. It is done if a toothpick in the center comes out clean.
Cream Cheese Frosting
1 8 ounce pkg of cream cheese, softened
3 tablespoons butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
Blend until creamy. Spread over cooled cake.
Store this cake in the refrigerator.
Sometimes I get tired of figuring out what to cook for dinner. My husband and son will eat almost anything I put on the table. This afternoon I went to the store and, thank goodness, the market decided for me! There were some lovely spareribs on special and the asparagus looked great. So, I grabbed them and brought them home to whip up a lovely meal.
I finished the meal with a fresh apple cake. I received this recipe years ago and absolutely love it. I had some leftover apples that I didn't want to spoil, so into the cake they went.
Apple Cake
4 cups diced apples
1/2 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, unbeaten
2 teaspoons baking soda
1 cup chopped nuts
Mix everything together. Bake in a 9 x 13 inch greased pan at 350 degrees for approximately 45 minutes. It is done if a toothpick in the center comes out clean.
1 8 ounce pkg of cream cheese, softened
3 tablespoons butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
Blend until creamy. Spread over cooled cake.
Store this cake in the refrigerator.
ENJOY!!
My husband loves biscuits and gravy!
Biscuits and gravy
My husband loves biscuits and gravy. Whenever we eat breakfast out he orders biscuits and gravy - even if he has ordered another menu item. Or he orders extra gravy. Then the gravy gets slathered over everything. It ends up as one very messy, grey plate and he is in heaven. On that note I am always searching for a great biscuit recipe. This one was very good. The only downside is the biscuits need to be devoured the morning they are created. They were pretty crumbly the next day.
Buttermilk Biscuits
1/2 cup butter, cold, cut into pieces
1 1/2 cups cake flour
3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt
2 tablespoons shortening, cold
1 cup buttermilk
Cut the butter into 1/2 inch pieces and refrigerate it along with the shortening. Place the cake flour, 3/4 cup of all purpose flour, baking powder, baking soda and 1 teaspoon of the salt in your food processor and pulse. Add the butter and shortening and pulse to combine, until everything becomes small crumbles. Add the buttermilk and pulse until it forms a dough ball.
Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Sausage gravy
Brown your favorite sausage in a fry pan. Add 1/2 cup flour blended with 1/4 cup milk to the sausage. Simmer for about 15 minutes. If needed add milk until it is the desired consistency.
A little comfort food early in the morning!
My husband loves biscuits and gravy. Whenever we eat breakfast out he orders biscuits and gravy - even if he has ordered another menu item. Or he orders extra gravy. Then the gravy gets slathered over everything. It ends up as one very messy, grey plate and he is in heaven. On that note I am always searching for a great biscuit recipe. This one was very good. The only downside is the biscuits need to be devoured the morning they are created. They were pretty crumbly the next day.
Buttermilk Biscuits
1/2 cup butter, cold, cut into pieces
1 1/2 cups cake flour
3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt
2 tablespoons shortening, cold
1 cup buttermilk
Cut the butter into 1/2 inch pieces and refrigerate it along with the shortening. Place the cake flour, 3/4 cup of all purpose flour, baking powder, baking soda and 1 teaspoon of the salt in your food processor and pulse. Add the butter and shortening and pulse to combine, until everything becomes small crumbles. Add the buttermilk and pulse until it forms a dough ball.
Place the dough on a floured work surface. It is pretty messy dough. Flour your hands and press the dough into an 8 x 11 inch rectangle, about 1/4 to 1/2 inch thick. Dust lightly with flour and fold into thirds. Then press out to 6 x 6 rectangle, about 2 inches thick. Cut the dough into 9 squares (2 x 2). Transfer the rolls to a silicone mat or parchment paper covered baking sheet, about 1/2 inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Sausage gravy
Brown your favorite sausage in a fry pan. Add 1/2 cup flour blended with 1/4 cup milk to the sausage. Simmer for about 15 minutes. If needed add milk until it is the desired consistency.
A little comfort food early in the morning!
Saturday, April 14, 2012
Love Saturday mornings that start with Apple Dumplings!!
As I was considering if I would be able to blog about things I love to cook, I read many food blogs. There are so many great ones. I had watched the Pioneer Woman on the Food Network, so I took a look at Ree Drummond's blog. Her point of view is fun to read and her recipes are really down to earth, often featuring fairly ordinary choices but with her touch. I bought her new cookbook and thought I would try some of the recipes. Here is here recipe for Apple Dumplings. They are really easy to put together and very delicious. Great morning surprise!!
Apple Dumplings
2 Granny Smith apples
Two 8 ounce cans crescent roll dough
1 cup (2 sticks) butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1/2 12 ounce can mountain dew
Ground cinnamon
Preheat oven to 350 degrees. Peel the apples, core them and cut each apple into eight wedges. Wrap each apple wedge in one piece of crescent roll dough, beginning at the wide end and ending at the point. Place the rolls seam side down in a buttered 8 x 10 inch baking dish.
Melt the butter in a medium saucepan over low heat. Add the sugar and vanilla and stir for a few seconds. Pour the butter/sugar mixture evenly over the rolls. Pour the 1/2 can of Mountain Dew all over the top. Sprinkle the top with cinnamon. Bake for 40 minutes or until golden brown. Serve these warm with whipped cream or if you are going for dessert with vanilla ice cream. Spoon some of the syrup over each serving.
Ree also notes you can substitute peaches, pears or apricots for the apple and substitute ginger ale or lemon-lime soda for the Mountain Dew.
These were a two-thumbs-up by the husband!!! So crazily easy they will definitely appear in our house again!
Apple Dumplings
2 Granny Smith apples
Two 8 ounce cans crescent roll dough
1 cup (2 sticks) butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1/2 12 ounce can mountain dew
Ground cinnamon
Preheat oven to 350 degrees. Peel the apples, core them and cut each apple into eight wedges. Wrap each apple wedge in one piece of crescent roll dough, beginning at the wide end and ending at the point. Place the rolls seam side down in a buttered 8 x 10 inch baking dish.
Melt the butter in a medium saucepan over low heat. Add the sugar and vanilla and stir for a few seconds. Pour the butter/sugar mixture evenly over the rolls. Pour the 1/2 can of Mountain Dew all over the top. Sprinkle the top with cinnamon. Bake for 40 minutes or until golden brown. Serve these warm with whipped cream or if you are going for dessert with vanilla ice cream. Spoon some of the syrup over each serving.
Ree also notes you can substitute peaches, pears or apricots for the apple and substitute ginger ale or lemon-lime soda for the Mountain Dew.
These were a two-thumbs-up by the husband!!! So crazily easy they will definitely appear in our house again!
Wednesday, April 11, 2012
Coconut Cupcakes
On Easter Lily did not have a lot to say. She had started her day with her two young cousins, sharing treats at their house. On the drive to our house she nodded off and came into the house in her mother's arms. She woke up to see Easter treats and get her basket from Grandma and Grandpa. She enjoyed her new glasses and her tea set, but still remained relatively quiet.
Then, as I carried her to take a look at the Easter feast on the table, she looked at me, pointed and said, "Cupcake." She knew what she wanted!!
Coconut Cupcakes
3/4 pound (3 sticks) butter, at room temperature
2 cups sugar
5 eggs, at room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened coconut
Makes 18-20 cupcakes. Preheat oven to 325 degrees.
Cream butter and sugar for about five minutes, until light and fluffy. With the mixer on low speed, add the eggs, one at a time. Add vanilla and almond extracts.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk in the batter, beginning and ending with the dry ingredients. Mix just until combined. Fold in half the coconut.
Line muffin pan with paper liners. Fill each to the top. Bake 35 to 35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Almond Buttercream frosting
2 sticks butter
4 cups powdered sugar
2-3 tablespoons milk
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
Cream the butter and sugar. Add milk until desired consistency. Add the extracts.
Frost the cupcakes and sprinkle with remaining coconut.
Sunday, April 8, 2012
Easter Brunch with Sugar Buns
Happy Easter to everyone. We were so lucky to have our kids and grandkids to our house for an egg hunt (which is extremely slow with two little ones who didn't really understand why they had to pick up these "toys" they didn't leave out!) and a lovely brunch.
Lonnie suprised me with a cute dwarf lemon tree (just read in Martha Stewart how I could keep a lemon tree in the house during our cold winter and then outside for the warm days). I love fruit producing trees. Let's hope this little one survives and produces.
Carly, Kyle and Eva brought a fantastic tropical plant. It is so pretty and just helps me wiht a kick start towards spring.
I thought I would try something new so I put in a little extra effort and made sugar buns. They were a hit!
They require a little preplanning as the dough needs to be prepared the night before.
Quick Danish Dough
1/4 cup warm water
1/2 cup milk, at room temperature
1 large egg, at room temperature and lightly beaten
a few drops of almond extract
1 1/2 cups flour
3/4 cups whole wheat bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) butter, cold and cut into small diced pieces
Stir together the water, milk, egg and almond extract.
In a large bowl, whisk together the flours, salt, sugar and yeast. Scatter the cubed butter across the flour mixture. With a pastry cutter cut the butter into the dry mix. Make a well in the center, then pour in milk/egg mixture. Stir to bring together into a messy dough. Cover with plastic wrap and refrigerate overnight or as long as two days.
Bring to room temperature. Roll out to a 20 inch square. Fold in thirds, turn 90 degrees and roll again. Fold again, then turn. Repeat three more times.
Wrap and refrigerate for 20 minutes or freeze for a later date.
Makes two pounds of dough.
Sugar Buns
1/3 cup sugar
1/3 cup brown sugar
zest of 1 orange
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp ground nutmeg
a pinch of salt
6 tablespoons of browned butter, cooled
2 pounds quick Danish dough
Combine sugars, zest, spices and salt in a small bowl. Set aside.
Brush the wells of a 12-cup muffin tin with a thin film of browned butter, using about one tablespoon total. Set aside the rest. Coat generously with granulated sugar.
On a lightly floured board roll dough to a 8 x 20 rectangle. Brush the remaining butter across the dough, leaving a 1/2 inch border on the long sides. Sprinkle the sugar mixture atop the butter. Press lightly. Starting on the long side carefully roll into a tight log. Pinch seam to seal. Seam side down, cut into 12 equal portions. Place slices in the prepared pan. Let rise until double, about 45 minutes. Heat oven to 375 degrees. Bake 20 minutes. Immediately turn out from pan. Cool for five minutes. Roll hot buns in a bowl of sugar.
These are so rich and yummy - they are worth the work.
Lonnie suprised me with a cute dwarf lemon tree (just read in Martha Stewart how I could keep a lemon tree in the house during our cold winter and then outside for the warm days). I love fruit producing trees. Let's hope this little one survives and produces.
Carly, Kyle and Eva brought a fantastic tropical plant. It is so pretty and just helps me wiht a kick start towards spring.
I thought I would try something new so I put in a little extra effort and made sugar buns. They were a hit!
They require a little preplanning as the dough needs to be prepared the night before.
Quick Danish Dough
1/4 cup warm water
1/2 cup milk, at room temperature
1 large egg, at room temperature and lightly beaten
a few drops of almond extract
1 1/2 cups flour
3/4 cups whole wheat bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) butter, cold and cut into small diced pieces
Stir together the water, milk, egg and almond extract.
In a large bowl, whisk together the flours, salt, sugar and yeast. Scatter the cubed butter across the flour mixture. With a pastry cutter cut the butter into the dry mix. Make a well in the center, then pour in milk/egg mixture. Stir to bring together into a messy dough. Cover with plastic wrap and refrigerate overnight or as long as two days.
Bring to room temperature. Roll out to a 20 inch square. Fold in thirds, turn 90 degrees and roll again. Fold again, then turn. Repeat three more times.
Wrap and refrigerate for 20 minutes or freeze for a later date.
Makes two pounds of dough.
Sugar Buns
1/3 cup sugar
1/3 cup brown sugar
zest of 1 orange
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp ground nutmeg
a pinch of salt
6 tablespoons of browned butter, cooled
2 pounds quick Danish dough
Combine sugars, zest, spices and salt in a small bowl. Set aside.
Brush the wells of a 12-cup muffin tin with a thin film of browned butter, using about one tablespoon total. Set aside the rest. Coat generously with granulated sugar.
On a lightly floured board roll dough to a 8 x 20 rectangle. Brush the remaining butter across the dough, leaving a 1/2 inch border on the long sides. Sprinkle the sugar mixture atop the butter. Press lightly. Starting on the long side carefully roll into a tight log. Pinch seam to seal. Seam side down, cut into 12 equal portions. Place slices in the prepared pan. Let rise until double, about 45 minutes. Heat oven to 375 degrees. Bake 20 minutes. Immediately turn out from pan. Cool for five minutes. Roll hot buns in a bowl of sugar.
These are so rich and yummy - they are worth the work.
Saturday, April 7, 2012
Easter at China Camp
HAPPY EASTER TO ALL MY CALIFORNIA FAMILY!!
Wednesday, April 4, 2012
MMMMiddle of the week treat! Chocolate chip pie
I just love to surprise my boys with a middle of the week treat! This week I made a chocolate chip pie. Husband rated this one as a one and half thumbs up. My daughter and son both thought it was great.
Chocolate Chip Pie
1 roll of sugar cookie dough or homemade sugar cookie dough
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter
1 cup chocolate chips
1 cup chopped nuts (I used walnuts)
Preheat oven to 325 degrees.
Roll sugar dough to 1/4 inch thickness and place in nine-inch deep dish pie dish.
Beat eggs in large mixer bowl on high spped until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into the pie shell.
Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm.
Chocolate Chip Pie
1 roll of sugar cookie dough or homemade sugar cookie dough
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter
1 cup chocolate chips
1 cup chopped nuts (I used walnuts)
Preheat oven to 325 degrees.
Roll sugar dough to 1/4 inch thickness and place in nine-inch deep dish pie dish.
Beat eggs in large mixer bowl on high spped until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into the pie shell.
Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm.
Sunday, April 1, 2012
A Happy Birthday Cake for Casey
It's April 1st - we don't think of this as April Fool's Day - nope, it's Casey's birthday! My very special niece is celebrating her 21st birthday in California today. In her honor (and 'cause we are so far away!) I baked a lemon bundt cake. This received the husband two-thumbs-up award. Love all the fantastic lemon flavor.
Lemon Bundt Cake
3 lemons, juice (approximately 3 tablespoons) and zest
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs
1 egg yolk
2 1/4 sticks butter, softened
2 cups sugar
Glaze:
2 to 3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar
Adjust rack to lower middle position; heat oven to 350 degrees. Brush bundt pan with a mixture of one tablespoon flour and one tablespoon melted butter. Combine zest and juice in a small bowl, set aside to soften, approximately 10 to 15 minutes.
Whisk flour, baking powder, baking soda and salt. Combine lemon juice mixture, vanilla and buttermilk in a medium bowl. In a small bowl, whisk eggs and yolk to combine. In mixer, cream the butter and sugar at medium-high speed until pale and fluffy, about three minutes. Reduce to medium speed and add half of the eggs. Mix thouroughly. Repeat with remaining eggs. Reduce speed to low and add about one-third of the flour mixture, then follow by one-half of the buttermilk mixture. Repeat using one-half of the remaining flour mix, then rest of buttermilk. Add the remaining flour. Scrape into the prepared bundt pan. Bake 45 to 50 minutes.
Whisk glaze ingredients in a small bowl.
Remove cake from pan onto plate. Pour one-half of the glaze over the warm cake. Cool for one hour. Then pour the remaining glaze over the cake.
Lemon Bundt Cake
3 lemons, juice (approximately 3 tablespoons) and zest
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs
1 egg yolk
2 1/4 sticks butter, softened
2 cups sugar
Glaze:
2 to 3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar
Adjust rack to lower middle position; heat oven to 350 degrees. Brush bundt pan with a mixture of one tablespoon flour and one tablespoon melted butter. Combine zest and juice in a small bowl, set aside to soften, approximately 10 to 15 minutes.
Whisk flour, baking powder, baking soda and salt. Combine lemon juice mixture, vanilla and buttermilk in a medium bowl. In a small bowl, whisk eggs and yolk to combine. In mixer, cream the butter and sugar at medium-high speed until pale and fluffy, about three minutes. Reduce to medium speed and add half of the eggs. Mix thouroughly. Repeat with remaining eggs. Reduce speed to low and add about one-third of the flour mixture, then follow by one-half of the buttermilk mixture. Repeat using one-half of the remaining flour mix, then rest of buttermilk. Add the remaining flour. Scrape into the prepared bundt pan. Bake 45 to 50 minutes.
Whisk glaze ingredients in a small bowl.
Remove cake from pan onto plate. Pour one-half of the glaze over the warm cake. Cool for one hour. Then pour the remaining glaze over the cake.
Subscribe to:
Posts (Atom)