Cranberry Cake

Posted December 20, 2017 by Brenda. Filed under , | tagged

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened (must be soft!)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries
  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugar until thickened and light, about 7 minutes.
  3. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
  4. Mix in butter and vanilla.
  5. Mix in flour just until combined.
  6. Stir in cranberries.
  7. Bake in 9X13 until light brown about 40-50 minutes.
  8. Top with Orange Glaze.

Graham Cracker Toffee

Posted December 16, 2017 by Brenda. Filed under , | tagged ,

  • 14-16 graham crackers
  • 1 cup packed brown sugar
  • 1 cup salted butter
  • 1 cup chocolate chips
  • 1 cup pecans, toasted (optional)
  1. Preheat oven to 350F.
  2. Arrange crackers close together on foil- or parchment-lined baking sheet.
  3. Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
  4. Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.

Banana Bread

Posted September 28, 2017 by Brenda. Filed under | tagged

  • 1 3/4 c flour
  • 1/3 c white sugar
  • 1/3 c brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 bananas, mashed
  • 2 eggs
  • 1/4 c oil
  • 1/4 softened butter
  • 1 tsp vanilla
  • 1/4 buttermilk or light cream
  • 1 c chocolate chips, pecans …
  1. Combine dry ingredients. Combine wet ingredients. Mix together.
  2. Bake at 350F for about an hour.

Triple Ginger Cookies

Posted May 7, 2017 by Brenda. Filed under | tagged

  • 3/4 cup butter or shortening, or combination
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh ginger root, grated
  • 1/2 cup crystallized ginger, finely chopped
  • coarse sugar for dipping
  1. Cream butter/shortening an sugar. Beat in egg and molasses.
  2. Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
  3. Stir in ginger root and crystallized ginger.
  4. Cover and refrigerate at least two hours.
  5. Roll into 1 inch balls; dip tops into sugar.
  6. Bake 11-12 minutes.

Egg Muffins

Posted May 7, 2017 by Brenda. Filed under | tagged

  • 8 eggs
  • 1/2 cup light cream or milk
  • pepper
  • fillings as desired (e.g., chopped ham, broccoli…)
  • cheese
  1. Thoroughly butter 12 muffin cups (works better than a paper liner).
  2. Put fillings in each cup, top with cheese.
  3. Beat eggs, milk, pepper together. Fill each muffin cup with egg mixture.
  4. Bake at 375F for 20-25 minutes or until set.

 

Vanilla (or Cappucino) Pudding

Posted May 3, 2017 by Brenda. Filed under | tagged ,

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 2 whole eggs, beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla OR 1 shot espresso with sprinkling of cinnamon
  1. Stir cornstarch and sugar together. Add milk and stir. Cover over medium heat until bubbly; cook and stir 2 minutes.
  2. Stir 1 cup of hot mixture into eggs, whisking constantly. Stir egg mixture back into remaining hot mixture. Heat until bubbly again and cook and stir for 2 minutes.
  3. Remove from heat and stir in butter and vanilla or espresso/cinnamon.

Rice Pudding

Posted May 3, 2017 by Brenda. Filed under

  • 1 1/2 cups cooked rice
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 2/3 cup golden raisins (optional)
  • 1 egg, beaten
  • 1/3 cup white sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  1. Cook rice, 1 1/2 cups milk and salt in saucepan over medium heat until thick and creamy, about 15-20 minutes.
  2. Stir in remaining 1/2 cup rice, raisins, beaten egg and sugar; cook until egg is set, about 2-3 minutes.
  3. Remove from heat; stir in butter and vanilla.

Oatmeal Raisin Cookies

Posted April 6, 2017 by Brenda. Filed under | tagged

The original one from the Quaker Oatmeal box lid, not the current one. Current recipe might be healthier, but is not as good!

  • 1 cup (2 sticks) butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups Quaker Oats
  • 1 cup raisins, or cranberries, or dried cherries, or whatever…
  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugars. Add eggs and vanilla; beat well.
  3. In a separate bowl, mix together flour, baking soda, cinnamon and salt.
  4. Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats and raisins; mix well.
  5. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack.

Creamy Lemon Glaze

Posted February 11, 2017 by Brenda. Filed under | tagged

  • 1/3 cup unsalted butter
  • 2 cups powdered sugar
  • 2-4 tablespoons lemon juice
  1. Melt butter. Stir in powdered sugar until smooth (may be like a thick paste).
  2. Stir in lemon juice a bit at a time until glaze is of the desired consistency.

Cream Cheese Pound Cake

Posted February 11, 2017 by Brenda. Filed under | tagged

Another goodie from my friend Cathy Cozens.

  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 8 oz cream cheese, softened
  • 6 eggs
  • 3 cups flour
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice
  1. Preheat oven to 300℉. Grease and flour tube or bundt pan.
  2. Cream butter and sugar. Add cream cheese and mix well.
  3. Alternate eggs and flour until thoroughly mixed.
  4. Stir in vanilla and lemon juice.
  5. Pour into pan; bake 90 minutes at 300℉.
  6. Pairs well with Creamy Lemon Glaze.