Archive for the ‘Desserts’ Category

Blueberry Coffee Cake

July 29, 2018

I was given some fresh blueberries and had to freeze a bunch of them before they went bad.  I started looking for a good blueberry coffee cake and found this one on Once Upon A Chef‘s web site.  This recipe was so simple to make and it was amazing.  My blueberries were frozen so please note in the ingredients that if you are using frozen, do not thaw them.

 

Ingredients:
For the Streusel Topping

6 tablespoons packed light brown sugar
1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
1/2 cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

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Grammy’s Peach Custard Pie

August 30, 2017

This recipe comes from my massage therapist Larry, in Rio Rancho, New Mexico.  

Crust

1 cup all purpose flour

2 Tbsp all-purpose flour

1/2 tsp salt

1/3 cup cold vegetable shortening.

(you can use your own personal favorite pie crust recipe, or a frozen one if you’re not a fan of flour explosions in your kitchen)

Filling

3 cups peeled and diced fresh peaches

1 cup granulated sugar

3 tsp. granulated sugar

1 tbsp butter

3 large eggs

1/4 tsp almond extract

Prepare crust:  Preheat oven to 375 degrees F. in medium bowl, with a fork mix flour salt, shortening and 2 tablespoons cold water just until dough begins to form.  On work surface, knead 2 to 3 times until dough comes together.  Shape into ball, dust lightly with flour.  with a rolling pen, roll between 2 sheets waxed paper to 12 inch round.  Ease dough into a 9 inch pie plate, crimp edge as desired.  Chill until ready to use.

Prepare filling:  Toss peaches with 3 tablespoons sugar.  let stand 5 minutes.  In blender, place butter, flour, eggs, almond extract and remaining 1 cup sugar.  Blend until smooth.  Stir egg mixture into peach mixture and pour into pie crust.  Bake 50 to 55 minutes or until filling has set and top is golden.  Cool on wire rack.  Chill at least 1 hour before serving.

Lemon Zucchini Bread

August 3, 2017

This recipe is awesome and it’s so simple to make!  My daughter had posted a recipe similar to this one but I couldn’t find it. So I went in search of one like it and found this one on A Latte Food.  I will make it again for sure.

 

 

Ingredients:

 Bread
    • 1 cup canola or vegetable oil
    • 6 oz Greek Yogurt (lemon or vanilla)
    • 1 Tbsp lemon juice
    • 3 eggs
    • 2 cups sugar
    • 3 cups all purpose flour
    • 1 tsp baking soda
    • 1/4 tsp baking powder
    • 2 tsp lemon zest
    • 1 tsp salt
    • 2 cups grated zucchini (about 1 large zucchini)
    • 1 tsp vanilla extract

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Lemon Lush

May 21, 2017

This recipe comes from cousin Debbie in Texas.  She was up visiting this past week and made it for us for dessert.  It is fantastic!!


Ingredients
Crust:
1.    2 cups all-purpose flour
2.    1 cup butter, softened
3.    1 cup chopped pecans
4.    Cream Cheese Filling:
5.    2 (8 ounce) packages cream cheese, softened
6.    2 cups powdered sugar
7.    2 Tablespoon lemon juice

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Joy’s Cheesecake

April 23, 2017

Another tasty looking recipe from Joy in Texas.  OMG this looks wonderful!

 

Crust
1 package of Keebler Pecan Sandies (or if you prefer another cookie, pick another cookie!  I use these because I don’t like graham crackers)
1 ½ sticks butter, melted

Batter
4 eggs, beaten
1 ½ cup sugar
3T flour
3T cornstarch
4 8 oz cream cheese (please use Philadelphia)
1 stick unsalted butter
1 pint sour cream (I use Daisy)
2 t vanilla
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Cinnamon Roll French Toast Casserole

March 28, 2017
I stumbled across this recipe on FB.  It’s really simple to make and delicious.   
Ingredients
Casserole
  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
Icing
  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
 
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.

 

 

Apple Dapple Cake

January 7, 2017

 

 

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3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)

Sauce:

1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter

Instructions:

Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!

Blueberry Muffins with Crumb Topping

December 31, 2016

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My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!

Muffins

1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted

DIRECTIONS

Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.

Flan

October 31, 2016

flan

10 eggs

2 cans sweetened condensed milk

2 cans water

2 pkg 8 oz cream cheese

1 t vanilla

1/4 cup orange juice

3/4 cup brown sugar

Directions

Melt orange juice and brown sugar on full boil.  Pour into ungreased bundt pan.

In blender 1 oz cream cheese, 1 can milk and 1 can water.  beat until smooth. Repeat.  Crack eggs in blender and whip 30 seconds.  Add all ingredients in large bowl, add vanilla and stir.

Pour in bundt pan.  Place pan in baking pan with 1 inch of water.

Cook in preheated 375 degrees oven.  Bake 1 hour and 5 minutes.  Cool 2 hours on counter.  Refrigerate at least 8 hours.

Before serving – Take out of refrigerator.  Let stand 15 minutes.  Cut around flan to loosen.  Shakes pan left and right until you feel it loosen further.  Turn over on large lipped plate, leaving enough room for sauce.

Breakfast Apple Bran Loaf/Muffins

July 26, 2016

apple bran muffin

Ingredients:

2 eggs

1 scant cup buttermilk (or 1 scant cup whole or 2% milk + 1 T vinegar)

1 large apple, grated (about one cup)

1/2 cup melted butter

1 teaspoon vanilla extract

1 1/3 cup plain, bran cereal

1 cup all purpose flour

1/2 cup oat bran or coarsely pulsed oats, plus more for topping

1/2 cup granulated sugar

1/3 cup brown sugar, plus more for topping

1/2 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

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