tag:blogger.com,1999:blog-33103478525763787562023-12-18T23:25:44.006-08:00Bunny's Warm OvenBunnyhttp://www.blogger.com/profile/08311071575728126903noreply@blogger.comBlogger310125tag:blogger.com,1999:blog-3310347852576378756.post-42012340791242371982014-08-16T05:30:00.000-07:002014-08-18T15:17:51.703-07:00Moist and Delicious Peach Muffins with Crumb Topping<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjactq1nGWAviW8M1fTnC9G_HtDPX5PdQnCRBE0QCqPvd8o9Lm-TELRZNhZb6o3x-eQWfO2JyX5mXtRHkJiJN_fRz-oVfl_ijudFdp887l9u_JFRNbX_gN3R9jlKNgJP7bjuK2VJQMXDJa8/s1600/IMG_1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moist and Delicious Peach Muffins with Crumb Topping" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjactq1nGWAviW8M1fTnC9G_HtDPX5PdQnCRBE0QCqPvd8o9Lm-TELRZNhZb6o3x-eQWfO2JyX5mXtRHkJiJN_fRz-oVfl_ijudFdp887l9u_JFRNbX_gN3R9jlKNgJP7bjuK2VJQMXDJa8/s1600/IMG_1807.JPG" title="Moist and Delicious Peach Muffins with Crumb Topping" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">This is a soft moist muffin filled with fresh peaches and topped with pecans,brown sugar and cinnamon!</div><div style="text-align: center;"><span style="color: #cc0000;">To Read More,Click On The Recipe Title. </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><a name='more'></a>I promise this is the last peach recipe I'll post till next year! LOL!! When you've got them, you've got to use them! I hadn't planned on making these but the more I thought about peaches with brown sugar cinnamon and pecans.. well, before I knew it I had muffins. They are absolutely delicious! The peach flavor is fantastic. I used fresh peaches but you can also use frozen that are drained well and canned peaches. The muffin portion is so moist and soft. There's a little over a cup of fresh cubed peaches in the recipe which gives you that delicious fresh peach taste. The topping of melted butter,brown sugar ,pecans and cinnamon fit these muffins perfectly. It's not an overly sweet muffin, everything works together perfectly to give you an outstanding flavor and texture. I wouldn't change a thing, it's just to good. A warm peach muffin with a cup of coffee, you are going to love these! Enjoy!<br />
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Peach Muffins with Crumb Topping<br />
Makes 12 Muffins<br />
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Ingredients:<br />
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<div class="separator" style="clear: both; text-align: center;"></div>1 1/2 cups all purpose flour<br />
1/2 cup granulated sugar<br />
2 teaspoons baking powder<br />
1 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1/2 cup butter, melted and cooled to room temperature<br />
1/4 cup milk, room temperature<br />
1 egg, room temperature<br />
2 medium peaches peeled,pitted and diced ( a heaping cup full) can use, frozen drained well or canned peaches<br />
1 teaspoon lemon juice <br />
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Topping:<br />
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1/2 cup chopped pecans<br />
1/3 cup light brown sugar,packed<br />
1/4 cup all purpose flour<br />
1 Teaspoon cinnamon<br />
2 Tablespoons melted butter<br />
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Preheat oven to 400 degrees. Grease the cups of a 12 cup muffin tin or use paper liners.<br />
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<u>Topping</u> - Combine topping ingredients until mixture is crumbly, set aside.<br />
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<u>Muffin Batter Directions:</u><br />
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1. In a large bowl combine the flour, granulated sugar, baking soda ,cinnamon and salt, stir with a fork to combine.<br />
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2. In a medium size bowl add the melted butter, milk and egg. Whisk to thoroughly combine.<br />
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3. Place the peeled,pitted and diced peaches in a medium size bowl, toss with 1 teaspoon of lemon juice. Set aside.<br />
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4. Add the milk/egg mixture to the flour mixture and fold together till just moist. Add the peaches to the batter and fold till just incorporated.<br />
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5. Fill the muffin tins or paper liners 3/4 full, sprinkle batter with topping. Bake at 400 degrees for 20 - 25 minutes, testing with a toothpick for doneness. Let cool slightly and remove from muffin tins.<br />
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Fresh ripe peaches for breakfast, a snack or dessert... this is good eats!</div>
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<a name='more'></a>This is my kind of breakfast or snack! Fresh juicy ripe peaches laying on a bed of vanilla low fat yogurt and topped with crunchy granola. Texture...layers of wonderful texture to make your mouth happy! Adding fresh raspberries or blueberries to the peach layer will just make it that much better. Enjoy!<br />
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Peach Granola and Yogurt Parfait<br />
Makes 4 Servings<br />
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Ingredients:<br />
2 - Six ounce containers vanilla low fat yogurt<br />
4 - medium fresh peaches, peeled ,pitted and cut into cubes<br />
3/4 cup granola<br />
Garnish with peach wedge or berries of your choice if desired. <br />
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Directions:<br />
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1. Divide one Six ounce container of yogurt among the 4 dessert glasses. Top with half the granola. Divide the cubed peaches among the dessert glasses, top with remaining six ounce container of yogurt and remaining granola. garnish as desired.<br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com6tag:blogger.com,1999:blog-3310347852576378756.post-69876243075287964302014-08-12T05:35:00.000-07:002014-08-17T11:42:10.761-07:00Bakery Style Chocolate Chip and Pecan Cookies <div dir="ltr" style="text-align: left;" trbidi="on">
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Homemade Bakery Style Cookies that are big, thick, soft and chewy!</div>
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<a name='more'></a>Oh my you're going to love this cookie...but only if you love big, thick soft and chewy cookies! This is an amazing recipe, once you make and eat these it'll be very hard for you to go back to an ordinary small, thin chocolate chip cookie. You and I are going to go through a couple of steps in the directions so you understand what to expect before you make them. First....<br />
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The recipe calls for melted butter, not soft butter, ....melted. This is what makes the cookie very soft and chewy. You're going to combine the melted butter, brown sugar and white sugar and then beat them together until they are well blended. This is going to take 3 to 5 minutes to do and when you're done the sugars and butter will be so well blended that the batter won't look grainy. See the above picture? Not grainy, no sign of melted butter that hasn't been incorporated. <br />
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Next Step...<br />
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You're going to add the egg, egg yolk and vanilla to the sugar, butter batter. You're going to beat the batter until it's light and very smooth, again this is going to take about 3 - 5 minutes. This step is going to make your cookies big and fat, trust me.<br />
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Step Three...<br />
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AFTER you sift the dry ingredients together, fold the flour into the batter JUST until incorporated. Then fold in the chocolate chips and nuts.<br />
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Step Four<br />
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Measure the dough out with a quarter cup measuring cup, skim the top off and roll the dough into a ball, place on a parchment lined cookie sheet about three inches apart (remember these are big cookies). Bake at 325 degrees for about 15 - 17 minutes, until they look brown around the edges. They may not look done in the center but that's ok, after baked they will sit on the cookie sheet about 10 minutes and bake more from the hot cookie sheet. </div>
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Remove cookies from the baking sheet and allow to cool completely on a wire rack.</div>
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I hope this was helpful, I know the "how to pics" aren't great but it was a last minute decision. This recipe isn't complicated or hard, but I think it's helpful to actual see what the batter should look like along the way so you have no question whether you're beating the ingredients enough to get the right batter texture after each ingredient addition. Now all that's left to do is...EAT THEM!! Enjoy!<br />
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Bakery Style Chocolate Chip and Pecan Cookies<br />
Inspired By Allrecipes<br />
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Makes 14 cookies<br />
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Ingredients:<br />
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2 cups all purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, melted,cooled to room temperature<br />
1 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 tablespoon vanilla<br />
1 egg, room temperature<br />
1 egg yolk, room temperature<br />
1 cup semi sweet chocolate chips or milk chocolate chips<br />
1/2 cup chopped pecans or walnuts<br />
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Directions:<br />
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Preheat oven to 325 degrees. Line 2 cookies sheets with parchment paper.<br />
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1. Sift together the dry ingredients ( flour,baking soda and salt)<br />
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2. In the bowl of an electric mixer - cream together the melted butter, brown sugar and white sugar until well incorporated, the batter won't be grainy and the melted butter will be incorporated. This should take 3-5 minutes.<br />
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3. Beat in the egg, egg yolk and vanilla till light and creamy. This will take about 3-5 minutes. <br />
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4. Fold the sifted dry ingredients into the batter until just incorporated. Fold the chocolate chips and nuts into the batter.<br />
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5. Measure the dough out with a 1/4 cup measuring cup, swiping off to level it. Roll the dough into a ball with your hands and place on the parchment lined cookie sheet 3 inches apart. Bake 15 -17 minutes until edges are brown. Remove cookie sheet from the oven and place on a cooling rack to cool with cookies on it about 10 minutes. Remove cookies from sheet to wire rack to cool completely. Makes 14 big, fat chewy cookies.<br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com30tag:blogger.com,1999:blog-3310347852576378756.post-61637540188706483652014-08-09T10:21:00.002-07:002014-08-17T11:42:22.559-07:00The Perfect Peach Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Deliciously irresistible, this pie is filled with fresh peach flavor!<br />
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Our new neighbors Peggy and Michael have been a great addition to our little neighborhood on Gilberts Creek. We are a small gathering of people who love living close to the Kentucky River, they fit in like they've been here forever. Last week when Paul and I were going to Pennsylvania for my son's wedding, Michael was also making a trip to Pa. to <a href="http://www.visitcumberlandvalley.com/listings/The-Peters-Orchards/1808/">Peter's Orchards</a>, his family's orchard in Gardner's Pa. He loaded his vehicle with fresh peaches,apples,plums, nectarines and apple butter for his return trip and shared them with his close neighbors. Check out Peter's Orchard's<a href="https://www.facebook.com/PetersOrchards"> Face Book</a> page for gorgeous photos of the fruit they sell! Thank you Peggy and Michael, your generosity is much appreciated! All those gorgeous fresh peaches were the inspiration I needed to make my first peach pie. It was absolute PERFECTION! The flavor of the fresh peaches is up front and delicious, the pie isn't overly sweet which allows the peach flavor and natural sweetness to come shining through. I made a homemade pie crust, you could use a pre-made crust to save time. I sprinkled the top crust with raw sugar, you could use regular sugar mixed with a little cinnamon, peaches love cinnamon. My husband Paul said this pie was so good it deserved a name..."I'm going to call it , The Best Pie Ever Made." Trust me you're going to love it! Enjoy!</div>
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The Perfect Peach Pie<br />
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Ingredients:<br />
Pie crust recipe yielding two crusts for a 9 inch pie or <br />
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<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 (15 ounce) package</span>
<span class="ingredient-name" id="lblIngName">pastry for a 9 inch double crust pie</span></div>
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<span class="ingredient-name" id="lblIngName">1 egg,beaten</span></div>
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<span class="ingredient-name" id="lblIngName">5 cups,sliced,peeled fresh peaches </span></div>
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<span class="ingredient-name" id="lblIngName">1 Tablespoon lemon juice</span></div>
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<span class="ingredient-name" id="lblIngName">1/4 cup all purpose flour</span></div>
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<span class="ingredient-name" id="lblIngName">1/4 cup cornstarch</span></div>
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<span class="ingredient-name" id="lblIngName">3/4 cup white sugar</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">1/4 cup brown sugar</span></div>
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<span class="ingredient-name" id="lblIngName">1/2 teaspoon cinnamon</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">1/4 teaspoon salt</span></div>
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<span class="ingredient-name" id="lblIngName">2 Tablespoons cold butter</span></div>
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<span class="ingredient-name" id="lblIngName"> Directions:</span></div>
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<span class="ingredient-name" id="lblIngName">1. Preheat oven to 450 degree</span></div>
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<span class="ingredient-name" id="lblIngName">2. </span><span class="ingredient-name" id="lblIngName">In a large bowl combine
the sliced peaches and lemon juice, gently toss together. Place the
sliced peaches in a colander to drain. Don't skip this step, this eliminates some of the juice so your pie won't be soupy after it's cut. When I drained my peaches I
collected almost a 1/4 cup of juice. Drain peaches about 10 - 15 minutes. Place drained peaches in a large bowl.</span></div>
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<span class="ingredient-name" id="lblIngName">3. Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust.</span></div>
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<span class="ingredient-name" id="lblIngName"></span><span class="ingredient-name" id="lblIngName">4. In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt. Stir to combine. </span><span class="ingredient-name" id="lblIngName"> Pour the flour mixture over the drained peaches and gently fold them together.</span></div>
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<span class="ingredient-name" id="lblIngName">5. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can sprinkle sugar on top of the crust for decoration if you like. Place pie on a baking sheet, I always do this so there's no chance of spills in the oven.</span></div>
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<span class="ingredient-name" id="lblIngName">6. Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. If your pie edges brown to quickly, cover the edges with strips of aluminum foil and continue baking.</span><br />
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<span class="ingredient-name" id="lblIngName">Tip - Blanche your peaches in boiling water 45-60 seconds and the skin will peel off easily. </span>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com11tag:blogger.com,1999:blog-3310347852576378756.post-73104967021754989572014-08-06T12:12:00.001-07:002014-08-17T11:42:38.885-07:00Delicious Peach Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
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Soft juicy baked peach halves with apricot jam in the center and a crispy oat topping!</div>
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<a name='more'></a>Warm fresh juicy peaches with a hint of apricot topped with a crispy oat topping, it's unbelievably good and easy. The crisps were made in my toaster oven and they were perfect. Make as many or as little as you want with this delicious recipe. Versatility, you can't beat it. One peach makes 2 crisps, you can stop there or keep going, just double or triple the crisp topping. I filled the center of each peach halve with apricot jam, raspberry or blueberry would be equally delicious. Make the topping and add crushed almonds or pecans for a little added crunch if you like. A scoop of vanilla ice cream sitting next to it would be heavenly. The fruits of summer never tasted so good. Enjoy! <br />
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Delicious Peach Crisp<br />
(makes 2 servings)<br />
Double or triple the recipe if you like for more servings<br />
<br />
Ingredients : <br />
1 fresh ripe peach ( do not remove the peach skin)<br />
1/2 teaspoon lemon juice <br />
1/4 cup apricot jam (you can also use raspberry or blueberry jam)<span style="color: #cc0000;"></span><br />
2 tablespoon all-purpose flour <br />
3 tablespoons butter, cold and diced <br />
3 tablespoons brown sugar <br />
1/2 cup oats, uncooked <br />
1/4 teaspoon ground cinnamon <br />
Pinch salt<br />
<br />
Directions: <br />
Preheat oven to 350 degrees F. <br />
<br />
Cut each peach in half sideways, remove the peach pit. Rub exposed peach
flesh with lemon juice. Place 1 tablespoon of jam into the center of each peach where the pit was removed ( you should have a nice pocket already there from the pit). For
the topping: in a small bowl mix together flour, butter, brown sugar,
oats, cinnamon and salt. Press this mixture on the top of each peach,
covering jam. Place peach halves in a 9 inch baking dish. If need be, remove a small slice from the bottom of the peach to make it sit on the bottom of the baking dish without wobbling. Bake until top is golden brown and peach is tender, about 25 minutes. Check at 20 minutes for doneness.<br />
<br /></div>
Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com4tag:blogger.com,1999:blog-3310347852576378756.post-36891684342731913772014-07-25T09:16:00.000-07:002014-08-17T11:43:51.947-07:00Banana Oatmeal Muffin with Pecan Brown Sugar Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the Best Banana Muffin I've ever Made!</div>
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<a name='more'></a>Where do I start to try to convey to you how good these are!? Let me start with the flavors. The banana flavor (if you have used very ripe bananas ...and you should be using very ripe bananas) is wonderful. The banana aroma was present even before I baked them. The warm flavors of cinnamon and nutmeg are perfectly proportioned to not over power but blend in and enhance the over all muffin taste. The oatmeal in the muffin gives you a slightly chewy texture while the yogurt and oil make the muffin soft and tender. The topping is just enough to give you a slight crunch from the pecans and just the right amount of "sweet" to let the banana flavor and spices come shining through. It's PERFECT...unbelievably PERFECT! But don't take my word for it, make it and savor all of it's virtues for yourself. Enjoy!<br />
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<br />
Banana Oatmeal Muffin with Pecan Brown Sugar Topping<br />
Inspired by King Arthur Flour<br />
Makes 12 muffins<br />
<br />
Muffin Ingredients:<br />
<br />
1 1/2 cups all purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 teaspoon nutmeg<br />
1 cup quick oats, dry uncooked <br />
3/4 cup sugar<br />
1 1/2 cups very ripe mashed bananas<br />
1/4 cup vegetable oil<br />
1 large egg, slightly beaten<br />
1/2 cup vanilla lowfat yogurt ( or plain yogurt)<br />
<br />
Topping Ingredients:<br />
<br />
1/4 cup light brown sugar<br />
1/4 cup chopped pecans<br />
1/4 cup old fashioned oats<br />
1/4 teaspoon cinnamon<br />
1 Tablespoon Butter,softened<br />
2 Tablespoons flour<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 375 degrees. Use shortening to grease a 12 cup muffin pan or use paper liners.<br />
<br />
2. In a medium size bowl combine vanilla lowfat yogurt,egg,vegetable oil, mashed bananas, sugar and quick oats. Whisk together till well incorporated and set aside for 10 minutes.<br />
<br />
3. In a large bowl, combine the flour, baking powder,baking soda,salt and nutmeg. Whisk together until incorporated.<br />
<br />
4. Combine the topping ingredients in a small bowl, with your fingers, work the ingredients until they are crumbly.<br />
<br />
5. Whisk the banana mixture into the flour mixture till just incorporated. Fill muffin tins to almost the top of the tin, about 3/4 full, the muffins don't rise much. Sprinkle the topping over the muffin batter, bake muffins in a 375 degree oven for 20 - 25 minutes or until set and browned on top. Remove from oven onto a cooling rack, cool 5 minutes. Remove the muffins from the pan.<br />
<br />
Tip- To make quick oats from old fashioned oats, measure out the amounted needed and pulse in a food processor a few times. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com6tag:blogger.com,1999:blog-3310347852576378756.post-78422387336664173932014-07-22T07:06:00.000-07:002014-08-17T11:44:06.345-07:00Delicious Cherry Coffee Cake with Crumb Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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A delicious easy coffee cake recipe that you can make into different flavors by simply using different pie filling flavors.</div>
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<a name='more'></a>This is a very easy tender, moist coffee cake made in a 9x13 inch baking pan. I love the fact that you can make it different flavors just by switching out the pie filling. How's that for versatility! Let's talk about how you can take this recipe and make it something different every time you make it. A Blueberry pie filling with a little lemon zest mixed into the cake batter would be wonderful. Lemon and blueberry are exquisite together. Peach pie filling with 1/4 cup of finely crushed pecans in the topping would be lovely! Using finely crushed almonds in the topping for a cherry pie filling would be insanely delicious. A spoon full of ice cream takes this from a breakfast cake to an outstanding dessert. This cake is not only versatile but so easy that you don't even need a mixer to make. It's a keeper Kids! Use your imagination and run with it! Enjoy! <br />
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<br />
Cherry Coffee Cake with Crumb Topping<br />
<br />
Ingredients:<br />
2 cups all purpose flour<br />
2 teaspoons baking powder<br />
1/2 cup butter, melted<br />
1/2 cup milk<br />
3/4 cup sugar (if you prefer less sugar use 1/2 cup)<br />
1/2 tsp salt<br />
2 eggs, slightly beaten<br />
1 can cherry pie filling or flavor of your choice<br />
(Optional 1/4 cup finely crushed nuts for the topping)<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening. <br />
<br />
2. Place the flour ,sugar, baking powder, salt and melted butter in a large mixing bowl,stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart. Your hands are your best kitchen tool.<br />
<br />
3. Take 1/2 cup of the crumbs out of the bowl. If you're using nuts in the topping, add 1/4 cup of finely crushed nuts now, set a side.<br />
<br />
4. In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.<br />
<br />
5. Pour the batter into your prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.</div>
Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com34tag:blogger.com,1999:blog-3310347852576378756.post-42604713228019576062014-07-14T15:08:00.000-07:002014-08-16T14:53:22.585-07:002 Ingredient Ice Cream without a Machine - Butter Pecan<div dir="ltr" style="text-align: left;" trbidi="on">
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An ice cream recipe made with 2 ingredients, but the goodies you add to it can make endless yummy flavors!</div>
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Smooth, creamy and rich describes this 2 Ingredient Ice Cream Recipe made without an ice cream maker. Whipped cream and sweetened condensed milk are all you need to make a vanilla flavored ice cream. You can turn the vanilla ice cream into anything you want by adding ingredients to the sweetened condensed milk before it's mixed with the whipped cream. Fresh or frozen and thawed fruits, candy bars, cookies,nuts,chocolate chips, caramel sauce....the list is ENDLESS!! I decided on Butter Pecan Ice Cream. I toasted my chopped pecans in a cast iron skillet to release the oils in the nuts to get a better pecan flavor. I melted 3 Tablespoons of butter and added 1 Tablespoon of light brown sugar along with the toasted pecans to the sweetened condensed milk. I whipped the heavy cream to stiffed peaks and folded the milk mixture and whipped cream together. I poured the mixture into a loaf pan and waited the 6 hours till it froze. Could it get any easier? I don't think so! This ice cream is creamy and rich and couldn't be any easier to make! I'm making blueberry ice cream next! Enjoy!</div>
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2 Ingredients Ice Cream Without A Machine<br />
<a href="http://www.eaglebrand.com/recipes/details/?RecipeId=3990">Inspired by Eagle Brand Sweetened Condensed Milk</a><br />
Click on the above link to go to the Eagle Brand site, type in the ice cream flavor you want in the search box, make one or be inspired to create your own!<br />
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Ingredients:<br />
<br />
2 cups heavy cream<br />
One 14 oz can Eagle Brand Sweetened Condensed Milk<br />
1 1/2 cups chopped pecans, toasted<br />
3 TBLS butter, melted<br />
1 TBLS light brown sugar<br />
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Directions:<br />
1. In a medium size bowl, stir together the sweetened condensed milk, melted butter ,toasted pecans and light brown sugar. (Any add ins...examples but not limited to - fruits fresh or frozen, thawed and mashed, crushed cookies, candy bars, chocolate ect...) will always be added to the sweetened condensed milk before folding in the whipped cream)<br />
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2. Whip 2 cups of heavy cream till stiff peaks form.<br />
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3. Fold the sweetened condensed milk mixture into the whipped cream. Pour into a 9x5 loaf pan and freeze for 6 hours. To serve, remove from freezer and let sit for a couple of minutes to soften slightly, it freezes firm<br />
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<ul><span itemprop="ingredients"></span><span itemprop="ingredients"></span></ul>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com7tag:blogger.com,1999:blog-3310347852576378756.post-14664342380130540252014-06-30T06:36:00.000-07:002014-08-16T14:54:28.354-07:00Mandarin Orange Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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A delicious, easy orange flavored dessert with a sweet and salty edge to it due to the crushed Ritz Cracker bottom layer, great for any holiday gathering.<br />
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<a name='more'></a>The first time I had this dessert was at a family gathering, Paul's daughter Ciara made it. It was delicious! The bottom layer is made of Ritz Crackers mixed with butter and sugar, the top is a combination of Cool Whip, sweetened condensed milk, mandarin oranges and thawed frozen orange juice. It was that sweet and salty combination that hooked me. Light and fluffy and cool with a nice orange flavor...and that slightly salty buttery cracker crunch. Perfect for any holiday! Enjoy!<br />
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Mandarin Orange Dessert<br />
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Ingredients:<br />
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60 Ritz Crackers, crushed (2 sleeves)<br />
1 stick butter, melted<br />
1/4 cup sugar<br />
1 Six Ounce can unsweetened frozen orange juice ,thawed<br />
1 can sweetened condensed milk<br />
1 Eight Ounce container Cool Whip ( thawed)<br />
2 small cans of mandarin oranges, drained<br />
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Directions:<br />
1. Crush the 60 Ritz Crackers and add the 1/4 cup of sugar and melted butter. Reserve a 1/4 cup of the cracker crumbs for a topping. Press the remaining cracker crumbs onto the bottom of an ungreased 13x9 inch pan. <br />
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2. Blend the thawed orange juice and sweetened condensed milk together. Fold the thawed Cool Whip and drained mandarin oranges into the milk mixture. Pour onto the cracker crust and top with reserved crumbs. Refrigerate until ready to serve. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com1tag:blogger.com,1999:blog-3310347852576378756.post-9853225665346766742014-06-23T06:09:00.000-07:002014-08-16T15:53:11.161-07:00Orange Buttermilk Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Dense, moist and delicious Orange Buttermilk Pound Cake</div>
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This is an Ina Garten recipe and it makes 2 loaves of the best orange buttermilk pound cake you'll ever eat! The orange flavor is absolutely perfect! It's in the cake by adding a 1/3 cup of orange zest and 1/4 cup of orange juice to the batter. It's also topped after it's baked and still warm with an orange glaze. It's melt in your mouth goodness that you can make and freeze for when you want or need an easy delicious summer treat. That's what I'm talking about! Adorn a slice of pound cake with whipped cream or ice cream, dice it and use it for a trifle for dessert, it's all at your finger tips when you bake and freeze this delicious cake,( if there's any left after you've tasted it). One of the things I started doing a while back is zesting my oranges before I eat them. I put the zest in a freezer bag and keep it frozen until I need it. I add it to the syrup of the granola recipe I make while it's cooking and to cake or cookie batters. My frozen orange zest came in very handy when I made this cake. I didn't have 8 inch loaf pans so my pound cakes were made in 9 inch loaf pans, they were perfectly baked with the baking time given in the recipe.<br />
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I'm sure you'll think of many more ways to use this incredible Orange Buttermilk Pound Cake this summer. Enjoy! </div>
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Orange Buttermilk Pound Cake<br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/orange-pound-cake-recipe.html">Ina garten</a><br />
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Ingredients
:</div>
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1/2 pound (2 sticks) unsalted butter, at room temperature
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2 1/2 cups granulated sugar, divided
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4 extra-large eggs, at room temperature
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1/3 cup grated orange zest (6 oranges)
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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3/4 cup freshly squeezed orange juice, divided
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3/4 cup buttermilk, at room temperature
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1 teaspoon pure vanilla extract
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<br />
To glaze one loaf (optional):
<br />
1 cup confectioners' sugar, sifted
<br />
1 1/2 tablespoons freshly squeezed orange juice
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<br />
Directions
<br />
<br />
Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or two 9 inch loaf pans. Line the bottoms with parchment paper.
<br />
<br />
1. Cream the butter and 2 cups of the granulated sugar in the bowl of
an electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, one at a time, and the orange zest.
<br />
<br />
2. In a large bowl, sift together the flour, baking powder, baking
soda, and salt. In another bowl, combine 1/4 cup of the orange juice,
the buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.
<br />
<br />
3. While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with the remaining 1/2 cup orange juice in a small saucepan over low
heat until the sugar dissolves. When the cakes are done, let them cool
for 10 minutes. Take them out of the pans and place them on a baking
rack set over a tray. Spoon the orange syrup over the cakes and allow
the cakes to cool completely.
<br />
<br />
4. To glaze, combine the confectioners' sugar and orange juice in a
bowl, mixing with a wire whisk until smooth. Add a few more drops of
juice, if necessary, to make it pour easily. Pour over the top of one
cake and allow the glaze to dry. Wrap well, and store in the
refrigerator or freeze for later use.</div>
</div>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com8tag:blogger.com,1999:blog-3310347852576378756.post-58451365428247027342014-06-16T09:10:00.001-07:002014-08-16T15:54:10.971-07:00Melt In Your Mouth Blueberry Cake with Lemon Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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A soft, tender 8 inch square cake that is deliciously blueberry with a lemon glaze.</div>
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<a name='more'></a>Blueberry and lemon come together beautifully in this very light, fluffy, tender cake. The blueberry flavor is upfront and amazing with one and a half cups of blueberries in the batter. Lemon glaze always adds a nice brightness to berries, as it does here. The soft,tender,fluffy texture of the cake is achieved by beating two egg whites until stiff and adding 1/4 up of sugar to them. The beaten egg whites are put to the side while the cake batter is made, then folded in. You'll love the results! I used frozen blueberries for this recipe, I didn't thaw them as that would have resulted in a streaked blue batter. The frozen berries coated with flour worked just fine. You can use fresh if you have them. Homemade cakes are always worth the effort, it always amazes me what some flour,sugar,butter and a couple other ingredients with a little twist ( beaten egg whites) can become. I hope you love this fluffy, tender ,moist cake as much as we did! Enjoy!<br />
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To Print Recipe,<a href="https://sites.google.com/site/bunnyswarmoven/melt-in-your-mouth-blueberry-cake-with-lemon-glaze"><span style="color: #cc0000;">Click Here</span></a>.</div>
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Melt In Your Mouth Blueberry Cake with Lemon Glaze<br />
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<u>Cake Batter</u><br />
Ingredients:<br />
2 large eggs separated, (separate whites from yolks)...set aside<br />
1 cup white sugar ( 1/4 cup will be used for the egg whites)<br />
1/2 cup butter, room temperature<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
1 1/2 cups all purpose flour,sifted<br />
1 TBLS all purpose flour ( to coat berries with) <br />
1 tsp baking powder<br />
1/3 cup milk<br />
1 1/2 cups blueberries ( fresh or frozen unthawed)<br />
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<u>Lemon Glaze</u><br />
Ingredients:<br />
<span itemprop="description">2 TBLS lemon juice</span><br />
<span itemprop="description">about 1 cup confectioners sugar </span><br />
<span itemprop="description">Mix the lemon juice and confectioners sugar together, dri</span><span itemprop="description"><span itemprop="description">z</span></span><span itemprop="description"><span itemprop="description">z</span>le over top of baked cake while warm ( not hot) or serve on the side.</span><br />
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<u>Cake Directions:</u><br />
Oven 350 degrees. Grease an 8x8 baking pan with shortening.<br />
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1. Beat egg whites in a large bowl until stiff peaks form, with mixer still beating, sprinkle 1/4 cup sugar over the egg whites, beat until incorporated. Set aside.<br />
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2. In another large bowl, cream the butter, add the salt, vanilla and remaining sugar (3/4 cup). Beat until well mixed. Add egg yolks and beat until creamy.<br />
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3. In a medium size bowl, sift flour and baking powder together. Beat the sifted flour alternately with the milk into the creamed mixture. Always starting with flour and ending with flour ( add 1/3 of the flour, then half of the milk, another 1/3 of the flour, and the rest of the milk, ending with the remaining 1/3 of flour) Beating until just incorporated with each addition.</div>
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4. Fold the beaten egg whites into the cake batter. Coat the berries with the one TBLS of flour and fold berries into batter. </div>
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5. Pour batter into prepared pan. Smooth batter to edges of baking pan. Bake 45 to 50 minutes, testing with toothpick for doneness. Start checking cake at 40 minutes. Cool on baking rack, drizzle with Lemon Glaze.</div>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com12tag:blogger.com,1999:blog-3310347852576378756.post-13492941120621446552014-06-09T05:04:00.000-07:002014-08-16T15:55:24.562-07:00Key Lime Poke Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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A homemade white cake with a mild key lime filling topped with whipped cream. A very light and refreshing cake that can be made completely from scratch or semi homemade.</div>
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I made this delicious treat for a party our new neighbors Peggy and Michael threw for the people who live on Gilberts Creek along with their family and friends. Our hosts also treated us to a blue grass band called Hot Chocolate and Mushrooms, playing right there in there backyard. It was a wonderful warm lazy Saturday afternoon in Kentucky with plenty of good food and friends.<br />
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After feasting on smoked pork butt, hamburgers, hot dogs, pasta salad, potato salad and assorted fruits we dug into the cake. My husband and his friends all sat together getting they're first tastes of Key Lime Poke Cake when I heard them calling me, I looked over to find them sitting there with big smiles and a thumbs up telling me they loved it! I made this wonderful cake with a homemade white cake, you can make it semi homemade with a white boxed cake mix. The key lime filling has a mild flavor that isn't over powering, it's just perfect.The filling was very easy to make, and as with all poke cakes, take the handle of a wooden spoon and poke holes in the baked cooled cake and pour the filling over top and refrigerate for an hour. I topped the cake with whipped cream made with unflavored gelatin which makes it hold up just as well as Cool Whip. This cake sat on the food table all afternoon and the whipped cream didn't weep or melt at all. You can use Cool Whip, but homemade whipped cream is just delicious on this cake. This quickly became a favorite here and will be made a lot this summer, I hope you love this as much as we did! Enjoy!</div>
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To Print The Recipe,<a href="https://sites.google.com/site/bunnyswarmoven/key-lime-poke-cake"><span style="color: #cc0000;">Click Here.</span></a></div>
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<span style="color: #cc0000;">Instructions for making Key Lime Poke Cake Semi Homemade are at the bottom of the page.</span><br />
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Key Lime Poke Cake<br />
<br />
<u>White Cake Recipe</u><br />
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Ingredients:<br />
<div>
12 tablespoons (1 1/2 sticks) unsalted butter, softened
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1 1/2 cups sugar
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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6 large egg whites (3/4 cup)
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3/4 cup milk
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2 teaspoons vanilla extract </div>
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1 (13 x9) baking pan, greased with shortening</div>
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<u>Cake directions:</u></div>
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Bake in a preheated 350 degree oven</div>
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1. Beat the butter and sugar in a large mixing bowl for about 5 minutes, until light and fluffy.</div>
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2. Sift together flour, baking powder and salt and set aside.</div>
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3.Whisk the egg whites, milk and vanilla extract together until well blended.</div>
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4. Add the flour alternately with the egg mixture while beating with an electric mixer. Always start with flour and end with flour. Add 1/3 of the flour to the butter mixture and beat until incorporated, add egg mixture, beat until incorporated. Repeat with flour, then egg mixture and lastly flour. Only beating until just incorporated. Scraping bowl often.<br />
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5. Pour batter into prepared 9x13 inch greased baking pan, smoothing batter to edges of pan. Bake 25 to 30 minutes testing with a toothpick for doneness.<br />
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6. Cool cake completely. With the handle of a wooden spoon poke holes in the cake.<br />
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<u>Key Lime Filling</u><br />
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Ingredients : <br />
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 can (14 oz) sweetened condensed milk (not evaporated)
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3/4 cup whipping cream (heavy cream)
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1/2 cup Key lime juice or regular lime juice
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1 teaspoon grated lime peel
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<u>Filling Directions:</u><br />
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<span class="recipePartStepDescription">In medium bowl, stir together
filling ingredients (mixture will thicken). Pour over cake; spread
evenly over surface, working back and forth to fill holes. (Some filling
should remain on top of cake.) Refrigerate 1 hour.</span><br />
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<u>Whipped Cream Topping</u><br />
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Ingredients:<br />
<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
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</span><br />
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<span itemprop="ingredients">1 envelope <span class="ingredientNodeInner"> unflavored gelatine</span></span></div>
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<span itemprop="ingredients">1/4 cup cold water</span></div>
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<span itemprop="ingredients">2 cups <span class="ingredientNodeInner">whipping cream ( heavy cream )</span></span></div>
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<span itemprop="ingredients">1/2 cup powdered sugar</span></div>
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<u>Whipped Cream Topping Directions</u><br />
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1. Refrigerate a large mixing bowl about 15 minutes to chill.<br />
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2. In a small saucepan sprinkle unflavored gelatin over the cold water, let sit for one minute to dissolve. Over low heat, cook the gelatin about 3 minutes until it is completely dissolved, cool to room temperature.<br />
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3. Place whipping cream in the large chilled bowl. With the electric mixer on low, pour gelatin into the whipping cream in a steady stream and mix until well blended. With the mixer on medium speed continue to beat whipped cream until thickened. With electric mixer on high speed, gradually add powdered sugar and beat until stiff peaks form. Spread whipped cream on top of cake. This recipe can be used to top any dessert you would use Cool Whip for. <br />
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<span style="color: #cc0000;"><u>To Make Key Lime Poke Cake Semi Homemade:</u></span><br />
If you're making this
cake semi homemade use your favorite brand of white boxed cake mix, example...Betty Crockers Super Moist White Cake Mix. Add 1
1/4 cups water, 1 Tablespoon vegetable oil and 4 eggs to the dry cake mix.
Beat ingredients about 2 minutes scraping bowl. Pour batter into a greased 13x9 inch baking pan. Bake at 350 degrees about 30 minutes,
testing with a toothpick for doneness. Let cake cool completely. Poke
holes in the baked cooled cake with the handle of a wooden spoon. Make
the homemade key lime filling (recipe above), spread the filling over
top the cake, filling the holes, there will be filling that settles on
top of the cake. Refrigerate 1 hour. Top with a container of Cool
Whip.</div>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com0tag:blogger.com,1999:blog-3310347852576378756.post-31451263478969370112014-06-04T04:42:00.000-07:002014-08-16T15:56:26.312-07:00Cherry Preserve Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Cherry preserves nestled in a cream cheese filled cake batter and topped with pecan and brown sugar.</div>
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<a name='more'></a>This is one terrific 9 inch coffee cake! The cake portion is very soft and moist because of the cream cheese in the batter, not to mention butter to boot. I thoroughly enjoyed this made with cherry preserves but feel free to switch out the preserves to any flavor you like. Versatility, I love that! The lemon juice that's mixed in with the cherry preserves brights the cherry flavor and cuts the sugar making the cherry taste slightly tart , which is good because the brown sugar and pecan topping come along and add a nice crunch with a little sweet. It's absolutely the perfect combination. I can't wait to make this with strawberry and apricot preserves,one delicious moist cake recipe with so many flavor options. This ones a keeper! I hope you love this as much as we did. Enjoy!<br />
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Cherry Preserve Coffee Cake<br />
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Ingredients:<br />
4 ounces cream cheese, room temperature<br />
1/4 cup butter,room temperature<br />
1/4 cup plus 2 Tbls white sugar<br />
2 Tbls milk<br />
1 egg, room temperature<br />
1/2 tsp vanilla <br />
1 cup all purpose flour<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda<br />
Pinch of salt<br />
1 heaping cup cherry preserves<br />
1 1/2 tsp lemon juice<br />
1/4 cup chopped pecans<br />
2 Tbls light brown sugar <br />
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Directions:<br />
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1. Preheat Oven to 350 degrees. Grease a 9 inch baking pan with shortening.<br />
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2. In a large bowl beat the cream cheese, butter and sugar together with an electric mixer until light and fluffy.<br />
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3. Add the milk,egg and vanilla to the cream cheese mixture. Beat with until well combined.<br />
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4. In a medium size bowl combine the flour,baking powder,baking soda and salt. Stir together to combine. While mixing with an electric mixer, gradually add the flour to the cream cheese mixture a little at a time. Mix until just incorporated.<br />
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5. Spread half the cake batter ( which is about 1 cup) into the prepared baking dish. Smooth the batter out. Combine the preserves and lemon juice together and stir. Spread over top the cake batter evenly. Drop the remaining cake batter in small dollops over the preserves. Combine the chopped pecans and brown sugar, sprinkle over top.<br />
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6. Bake in preheated oven for 30 to 40 minutes, checking for doneness with a toothpick at about 25 minutes. Continue to bake if toothpick is wet.</div>
Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com3tag:blogger.com,1999:blog-3310347852576378756.post-53591795766263875182014-05-28T12:35:00.000-07:002014-08-16T15:58:21.444-07:003 Cheese Potatoes In Foil For The Grill<div dir="ltr" style="text-align: left;" trbidi="on">
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3 Cheese Potatoes For The Grill...You're going to love how easy and delicious they are!</div>
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<a name='more'></a><span style="color: black;"> There are definite advantages to living in the country, one of which is the gorgeous natural beauty that surrounds me, which allows us to have our large garden. The disadvantages are few and would include the internet service. It's spotty at best on a good day, but when you have a week where it basically doesn't work at all, it makes a food blogger want to pull her hair out! That was my week. Today it's working enough to bring you this delicious potato recipe. This is a "spend less time in the kitchen on a hot summer day recipe" that is so easy to make and yet absolutely wonderful.</span><br />
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Paul puts the foil packet of potatoes on the grill first as they have to cook about 18 minutes on both sides on low to medium heat.. He starts the meat, in this case chicken, when he's ready to flip the foil packet over for the second 18 minutes. Right before the chicken is ready we open up the packet and add the cheeses, close the lid and let them melt. It doesn't get any better or easier than that! I'll be making these all summer long and into the Fall. I hope you love them as much as we do! Enjoy!</div>
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3 Cheese Potatoes In Foil For The Grill<br />
<a href="http://www.tasteofhome.com/recipes/three-cheese-potatoes">Inspired by Taste of Home</a><br />
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Ingredients:<br />
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4 medium size potatoes peeled and cubed<br />
1 medium onion, chopped<br />
1/4 cup grated Parmesan cheese<br />
1/2 tsp salt<br />
1/2 tsp garlic powder or seasoned salt<br />
Pepper to taste<br />
1/2 cup cooked, crumbled bacon or cooked ham<br />
1/2 cup shredded mozzarella<br />
1/2 cup shredded cheddar cheese<br />
shortening, enough to grease the foil with<br />
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Directions:<br />
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1. Grease the double thickness foil ( about 18 inches square ) with shortening. I have also used regular foil doubled and greased.<br />
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2. In a large bowl combine the first 6 ingredients together. Place the mixture on the foil, dot with butter and fold foil up around the potatoes, seal tightly. Place on low to medium heat, grill for about 18 minutes on both sides with the lid down. <br />
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3. Carefully open the foil packet on the grill and add the bacon, mozzarella and cheddar cheeses. Grill 3 to 5 minutes longer to melt cheeses. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com1tag:blogger.com,1999:blog-3310347852576378756.post-43774382114546217212014-05-19T11:21:00.001-07:002014-08-16T15:59:42.983-07:00Soft and Chewy Coconut Macadamia Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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Soft and chewy Coconut Macadamia Bars. They're filled with coconut and french vanilla flavor, topped with Dry Roasted Macadamia Nuts Sea Salted and drizzled with chocolate! Oh yeah these are incredible!</div>
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<a name='more'></a>Along with being absolutely irresistible they're a cinch to make with a store bought french vanilla cake mix! Let me say that these bars are down right addictive. The soft chewy texture along with the french vanilla flavor and coconut is amazing by it's self , but the addition of macadamia nuts and chocolate make them over the top delicious! Making this with a store bought cake mix means it comes together fast and very uncomplicated. These bars are about as perfect in every way , shape or form that you can think of! They'd be great as a Memorial Day Picnic Treat! Enjoy!<br />
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Soft and Chewy Coconut Macadamia Bars<br />
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Ingredients:<br />
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One French Vanilla Cake Mix (Pillsbury or Duncan Hines makes them)<br />
1/3 cup butter, cold<br />
2 tablespoons water<br />
1 teaspoon vanilla <br />
1 large egg,slightly beaten<br />
1 1/2 cups flaked sweetened coconut<br />
1/2 cup chocolate chips ( semi sweet or milk chocolate...your preference)<br />
1/2 cup chopped macadamia nuts<br />
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Directions:<br />
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1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.<br />
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2. Place the dry cake mix in a large bowl. Cut the cold butter into the cake mix with a pastry blender until it's crumbly.<br />
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3. Add the water,vanilla and slightly beaten egg, mix well. The mixture will resemble a dough. Stir in the coconut.<br />
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4. Press the dough into the prepared 13x9 inch baking pan with your hands. Sprinkle the chopped macadamia nuts on top of the dough.<br />
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5. Bake at 350 degrees for 15 to 20 minutes.<br />
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6. Cool on rack for about 15 minutes.<br />
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7. Melt chocolate chips in the microwave or in a double boiler, drizzle over bars.<br />
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This recipe has been share at the following Linky parties:<br />
<a href="http://www.nibblesbynic.com/2014/05/18/munching-mondays-39/">Nibbles By Nic</a> <br />
<a href="http://www.hunwhatsfordinner.com/2014/05/simple-supper-tuesday-63.html?m=1">Simple Supper Tuesday </a><br />
<a href="http://www.21stcenturyhousewife.com/index.php/2014/05/veggie-treats-from-the-hearth-and-soul-hop/">The Hearth and Soul Hop</a><br />
<a href="http://www.bakeatmidnite.com/2014/05/hot-fun-in-summertime-week-1.html"> The Midnight Baker Hot Fun In The Summertime Blog Hop</a><br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com6tag:blogger.com,1999:blog-3310347852576378756.post-79395443966120522052014-05-15T04:58:00.001-07:002014-08-16T16:01:26.788-07:00Banana Muffins with Crumb Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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Moist, soft and full of banana flavor with a crunchy delicious topping that puts this banana muffin over the top.<br />
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<a name='more'></a>Muffins, those little bundles of joy that are so easy to make and taste so good with a cup of coffee in the morning. This moist ,soft, tender muffin has a wonderful banana flavor! The topping made of brown sugar, butter and pecans complements the banana flavor to a T! Let's talk about this recipe and muffins in general and how to make them melt in your mouth delicious. <br />
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As in this recipe and most muffin recipes,you start out by combining the dry ingredients in one bowl and the wet ingredients in another bowl. Then combining the two right before you bake them. Combine the two bowls of ingredients by either stirring or folding them together until they are just incorporated. "Mix until just incorporated"...those instructions come up a lot in scratch baking whether it be muffins or cakes. The reason being ...the more you mix, the more gluten is created and the tougher the end result. Muffin batters are normally lumpy, as you can see this one is. It's ok, they're suppose to be. After you have mixed your ingredients until just incorporated, fill the paper liners 3/4 full of batter. <br />
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These muffins have a delicious brown sugar,butter and pecan topping to place on top of the batter. All that's left is to bake at 375 degrees for 20 minutes and you have the Best Banana Muffins with Crumb Topping you have ever eaten! I hope you love them as much as we do! Enjoy!<br />
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Banana Muffins with Crumb Topping<br />
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Ingredients:<br />
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1 1/2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3 large ripe bananas ( the riper your banana, the more banana flavor you'll get)<br />
3/4 cup white sugar<br />
1 large egg,slightly beaten<br />
1/3 cup butter, melted,cooled<br />
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Topping:<br />
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1/3 cup packed brown sugar<br />
1 tablespoon all purpose flour<br />
1/2 teaspoon cinnamon<br />
1/4 cup chopped pecans<br />
1 Tablespoon cold butter<br />
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Muffin Directions:<br />
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1. In a large bowl, combine the flour, baking soda,baking powder and salt. Stir with a fork.<br />
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2. In a medium size bowl, mix the bananas, white sugar, the slightly beaten egg and melted butter together. Pour this mixture into the large bowl with the flour mixture and stir or fold until just incorporated. Fill your paper lined muffin cups 3/4 full of batter.<br />
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Topping Directions:<br />
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1. In a medium bowl combine the brown sugar,flour,and cinnamon together. Cut the 1 tablespoon of cold butter into the mixture until it's crumbly. Add the chopped pecans and stir.<br />
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2. Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick. Cool in pan 10 minutes.<br />
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This recipe has been shared at <a href="http://lifecurrents.dw2.net/foodie-friends-friday/">Foodie Friends Friday Linky Party </a>Co Hosted by<a href="http://lifecurrents.dw2.net/"> Life Currents</a></div>
Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com13tag:blogger.com,1999:blog-3310347852576378756.post-84239052194530544832014-05-12T07:55:00.003-07:002014-08-16T16:02:34.402-07:00Ham and Cheese Club Sandwich (How to make a Club)<div dir="ltr" style="text-align: left;" trbidi="on">
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Make an ordinary sandwich an extraordinary sandwich by making it a club. </div>
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<a name='more'></a>A club sandwich verses an ordinary sandwich is like going from a hamburger to a Whooper. It's about taking delicious to the extreme. This is my husband's most favorite and anticipated lunch or dinner sandwich. Anticipated because he doesn't have it on a regular basis. I make this sandwich with leftover meat from roasting a chicken, or turkey, baked ham or roast beef. You can even make it with tuna salad. It's another way I can use leftovers to make something absolutely wonderful that I know will be devoured. Making one sandwich and splitting it for two people with a cup or bowl of soup is a fantastic lunch. Made and served with homemade french fries and a side of cole slaw and you've got a dinner platter to rival the best Diner around. Take your sandwiches to the extreme this summer with a Club in the flavor or your choice. Enjoy!<br />
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The Club Sandwich<br />
These ingredients are approximate, feel free to add to or subtract amounts to your liking.<br />
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Ingredients:<br />
3 slices of bread toasted (we use whole wheat, any flavor of sandwich bread can be used)<br />
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3 - 4 oz Lunch meat or left over cooked meat from chicken,turkey,roast beef or ham ( tuna salad can also be used) <br />
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1 slice of the cheese of your choice ( I used sharp cheddar)<br />
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3 slices cooked bacon strips, halved<br />
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Lettuce<br />
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2 tomato slices<br />
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Mayonnaise, enough to spread on three slices of bread. <br />
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Directons:<br />
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Making a club sandwich is very easy. Start by toasting 3 slices of
bread, we use whole wheat. Put mayonnaise on all 3 slices. Place your fried bacon slices on the mayonnaised toast. Top the bacon with tomato and lettuce. Place your second slice of
mayonnaised toast on top. ( My husband likes this slice of toast mayonnaised on both side as this is the slice in the middle of the sandwich. On top of your second slice you can add whatever meat you have on hand....chicken, turkey, roast beef or
ham and the slice of cheese, top with third slice of
mayonnaised toast. If cutting into quarter's , place one toothpick in each of the four corners of the sandwich. Take a knife and cut diagonally, corner to corner. Adjust toothpicks after sliced to hold sandwich together. WARNING...Make sure to tell the person eating the sandwich about the toothpicks! <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com3tag:blogger.com,1999:blog-3310347852576378756.post-37181309618112976682014-05-09T06:43:00.000-07:002014-08-16T16:03:44.552-07:00Delicious and Refreshing Blueberry Lemon Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
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If you have 10 minutes to spare out of your busy day you have time to make this delicious and refreshing Blueberry Lemon Sorbet.</div>
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<a name='more'></a>This sorbet is easy to make and full of blueberry and lemon flavor. Refreshing, cool and easy. My kind of summer treat. After this was blended together I poured it into a 9 inch loaf pan and froze it. We tasted this after a long day of working in the garden. it was truly lovely. That's it kids, not a complicated recipe, nothing to explain....just ENJOY!<br />
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<br />
Blueberry Lemon Sorbet<br />
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Ingredients:<br />
1- Six ounce can frozen lemonade concentrate,thawed<br />
1 - small envelope unflavored gelatine<br />
1 1/2 - 2 cups frozen blueberries<br />
1/4 cup sugar<br />
2 cups ice cubes<br />
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Directions:<br />
1. In a microwavable bowl, sprinkle the powdered gelatin over the thawed lemonade concentrate and let sit for one minute then stir. Microwave for 45 seconds , then stir until the gelatine is dissolved. If you don't have a microwave, put the thawed lemonade concentrate and gelatin in a small saucepan, stir together, wait one minute. On low heat, warm and stir the mixture just until the gelatin dissolves. <br />
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2. Place blueberries and sugar in a blender or food processor. Add the gelatin mixture, cover and blend or process until pureed. Add the ice cubes, cover and blend or process on high speed until smooth.<br />
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3. Pour into a freezable container for at least 4 hours or until firm.<br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com8tag:blogger.com,1999:blog-3310347852576378756.post-61180985423932699002014-05-05T12:51:00.000-07:002014-08-18T15:18:41.673-07:00Waldorf Salad With A Twist for Mother's Day<div dir="ltr" style="text-align: left;" trbidi="on">
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A delicious fruit and nut salad that would be perfect for your Mother's Day celebration.</div>
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Crispy apples,nuts, celery, and cranberries enveloped in a mayonnaise/sour cream dressing to make it light tasting and a delight to the taste buds. This Waldorf Salad is slightly different from the original in that I used mayonnaise and sour cream to make the dressing. Normally it would be made with just mayonnaise. The addition of sour cream adds a lightness to the dressing that pairs beautifully with the fruit. You could also use yogurt instead of the sour cream. This is a texture rich salad. The creamy light tasting dressing combined with the crispy apples, celery and nuts make your mouth very happy! It gets to savor and chew all that deliciousness. A classic Waldorf Salad is made with either raisins or dates. I chose to use dried cranberries to add a little more zing for my taste buds. The lemon juice in the salad paired wonderfully with all the ingredients and brightened the flavor. I could have sat and eaten the entire bowl! I hope you enjoy this terrific salad as much as I do! Enjoy!<br />
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Waldorf Salad With A Twist<br />
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Ingredients:<br />
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4 medium apples, cored and cubed<br />
2 teaspoons lemon juice<br />
1/4 cup chopped pecans<br />
1/4 cup dried cranberries ( use can use raisins or dates)<br />
1 stalk celery , chopped<br />
1/3 cup mayonnaise<br />
1/3 cup sour cream or plain yogurt<br />
2 tablespoons sugar<br />
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<br />
Directions:<br />
1. Core, peel and cubed your apples. Place in a large bowl and toss with the lemon juice. set a side.<br />
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2. In another large bowl combine the mayonnaise, sour cream and sugar. Mix till well incorporated. Add the nuts, celery, dried cranberries and apples. Fold together and chill until your ready to serve.</div>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com10tag:blogger.com,1999:blog-3310347852576378756.post-24514024284820542302014-04-28T06:26:00.002-07:002014-08-16T16:05:58.911-07:00Cream Cheese Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This delicious cake is made moist by adding cream cheese to the batter. It's filled with the wonderful flavor of apples, cinnamon, brown sugar and pecans.</div>
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<a name='more'></a> Oh my gosh I couldn't believe how good it was! The cake is brimming with chopped apples that sit in a cake batter made with butter and cream cheese. The cake is very tender, moist and delicious! I used 3 large Cameo Apples which are crisp and firm. It may seem like 3 large apples is to many but please use all of them! You'll love it! The cinnamon, brown sugar and pecan topping is perfect for the cake! It adds sweetness and crunch ,it compliments the apples beautifully. I tossed the apples in lemon juice after I chopped them for two reasons. First it keeps the apples from turning brown while you make the batter and two...lemon adds a wonderful flavor to apples just like it does to blueberries and other fruit. This is an outstanding cake that you can enjoy all year round, I hope you love it as much as we did! Enjoy!<br />
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Cream Cheese Apple Cake<br />
<a href="http://www.food.com/recipe/buttery-apple-cinnamon-cake-184669">Inspired by Food.com</a><br />
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Ingredients:<br />
3 large apples peeled, cored and chopped (use firm crisp apples, I used Cameo)<br />
1 Tablespoon lemon juice ( to toss chopped apples with)<br />
1 3/4 cup white sugar<br />
1/2 cup butter, room temperature<br />
1- 8 ounce pkg cream cheese, room temperature<br />
2 large eggs, room temperature<br />
1 tablespoon vanilla extract<br />
1 1/2 cups all purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
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Topping: <br />
1/3 cup light brown sugar<br />
3 teaspoons cinnamon<br />
1/2 cup chopped pecans<br />
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Directions:<br />
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Preheat oven to 350 degrees. Place baking rack in the middle of the oven. Grease a 13x9 inch baking pan with shortening.<br />
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1. Peel, core and chop 3 large firm crisp apples. Toss them in 1 tablespoon of lemon juice, set aside.<br />
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2. In a large bowl, using an electric mixer, beat the 1 3/4 cup of white sugar, butter, the cream cheese and vanilla until smooth. Add the eggs and beat until well combined and creamy.<br />
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3. Combine the flour,salt and baking powder in a small bowl, stir to combine. Add the flour mixture to the creamed mixture, beat with an electric mixer until just combined. Add the chopped apples and fold them into the batter.<br />
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4. Pour the apple batter into the prepared 13x9 inch baking pan. Leveling the batter out as needed.<br />
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5. In a small bowl combine the light brown sugar, cinnamon and chopped pecans. Sprinkle over the apple batter in pan.<br />
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6. Bake at 350 degrees for 50 -60 minutes or until the cake tests done with a toothpick. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com8tag:blogger.com,1999:blog-3310347852576378756.post-82873863714372012762014-04-22T09:16:00.002-07:002014-08-16T16:07:21.773-07:00A Delicious Blueberry Cake for Two ( Can be Doubled or Tripled as well)<div dir="ltr" style="text-align: left;" trbidi="on">
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This dessert for two is packed with a terrific blueberry flavor! The recipe can be doubled or tripled without any problem at all and still be mixed and ready for the oven in 10 minutes </div>
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<a name='more'></a>Being the blueberry lover that I am, I was so happy to find a recipe that makes two serving with the capability of making more if the need a rises. Your going to love this recipe for two reasons,it can be made in literally minutes, which is great for last minute dessert options and the flavor ,for such a fast dessert is amazing! Blueberry Heaven!! There is double the amount of blueberries to cake in this delicious dessert. I used frozen berries and it turned out terrific. You can substitute other berries for flavor options as well. Add a scoop of ice cream and you have the perfect summertime treat. Whether you make this dessert as a serving for 2 or 6, it's definitely a Keeper!<br />
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Blueberry Cake For Two ( Can Be doubled or tripled)<br />
Inspired By <a href="http://www.tasteofhome.com/recipes/blueberry-cake-cups">Taste Of Home</a><br />
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Ingredients:<br />
1/4 cup all purpose flour<br />
1/4 cup sugar<br />
1/2 teaspoon baking powder<br />
a pinch of salt<br />
1/4 cup milk <br />
1 tablespoon butter, melted<br />
1 cup blueberries, divided<br />
1/4 teaspoon lemon juice<br />
a sprinkling of raw sugar on the top (optional)<br />
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Directions:<br />
Preheat oven to 375 degrees. <br />
Grease ten ounce ramekins or gratin dishes with shortening.<br />
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Combine the flour,sugar,baking powder and salt in a small bowl. Stir in the lemon juice, milk and butter just until incorporated.<br />
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Place half the blueberries into the greased baking dishes. Divide the batter between the two dishes and top with the remaining blueberries. Sprinkle with raw sugar for a slight crunch if desired.<br />
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Bake at 375 degrees for 25 to 30 minutes or until golden brown. Serve warm if desired. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com1tag:blogger.com,1999:blog-3310347852576378756.post-26682587644812053132014-04-17T07:16:00.000-07:002014-08-16T16:08:11.521-07:00Parmesan Crusted Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Another Fantastic way to make chicken!</div>
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<a name='more'></a>We eat a lot of chicken in this house so when my friend Beverly gave me this recipe she's been making for 40 years I was anxious to try it. After making it, I can see why she's held on to it and been making it for as long as she has! I loved the mild Parmesan flavor and how very tender the chicken was! I used chicken legs and thighs, we prefer the dark meat in chicken. I buy leg quarters when they're on sale and cut them into legs and thighs and freeze them or use right away. The ingredient list is very simple, basic ingredients like salt, pepper,flour,paprika and Parmesan cheese. You could certainly tweak it and add a little garlic powder, maybe some fresh herbs just don't over power that great Parmesan flavor. I always make a recipe as is first, then tweak if I feel like it needs it the next time I make it. You might be wondering ...why the paprika? Don't leave it out, it helps to get the crust a nice golden color. Thank you Beverly for this fantastic recipe, this is an absolute KEEPER!! Enjoy!<br />
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Parmesan Crusted Chicken<br />
Beverly's Recipe<br />
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Ingredients:<br />
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Chicken pieces of your choice with skin. OR boneless, skinless chicken breasts ( I used 2 drums and 2 thighs and it covered the chicken nicely) </div>
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1/2 cup grated Parmesan cheese</div>
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1/4 cup flour</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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1/2 tsp paprika</div>
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1 egg </div>
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1 Tablespoon milk</div>
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2 Tablespoons melted butter to drizzle over chicken before baking</div>
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Directions: </div>
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In a medium size bowl mix cheese, flour, salt, pepper and paprika together. Spread the cheese mixture on a large plate so it's easier to roll the chicken in to coat.</div>
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Slightly beat egg with milk</div>
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Dip chicken in egg mixture and then coat with cheese mixture.</div>
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Place in a single layer in a pan and pour melted butter over top</div>
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Bake at 350 for about 1 hour.<br />
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Looking for another fantastic chicken recipe? Try this <a href="http://mccallumsshamrockpatch.wordpress.com/2014/02/27/chicken-salad-with-cranberries-apples-celery-and-basil/comment-page-1/#comment-851">amazing and delicious chicken salad!</a></div>
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com3tag:blogger.com,1999:blog-3310347852576378756.post-31117163604625970212014-04-14T12:42:00.001-07:002014-04-14T12:48:16.556-07:00Boston Cream Poke Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a 9 inch cake, because sometimes a big cake is just to much.</div>
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There are those times when you want cake but a 13x9 inch is just too big. That happens a lot here because there are only two of us. For some reason for the last two days my mind has been occupied with the flavors of a Boston Cream Pie. When that happens, those flavors have to hit my taste buds to satisfy my craving. How do I get the flavors I want without having a ton left over plus save some time in the kitchen. Scaling down to meet my craving and going semi homemade made sense. I started by making a 9 inch homemade white cake. Making a poke cake out of it would save me from cutting the cake in half as you would in a traditional Boston Cream Pie. That idea made me happy because I'm measurement impaired and for the life of me can't cut a cake in half without it being crooked. Seriously... crooked. Using instant vanilla pudding was a no brainer, I wouldn't have to make pastry cream from scratch. The chocolate ganache used to top a traditional Boston Cream Pie turned into a very easy delicious chocolate fudge frosting. The cake was amazing! The cool creamy pudding, the dark chocolate frosting combined with the cake was spot on! The flavors were PERFECT!! My taste buds were doing the happy dance! To make this cake into a 13x9 inch cake, either double the white cake recipe or make a box cake according to package directions. Use two packages of instant vanilla pudding ( the small boxes that serves 4) make according to package directions and use a tub of chocolate frosting premade , microwaving it for about 15 seconds just until it's pourable to spread over top the cake. Follow the same instructions as far as poking holes in the cake, spreading the pudding, refrigerating and applying the frosting as in this recipe for the smaller semi homemade version. I hope you love this as much as we did! Enjoy!!<br />
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<h4>
<u>White Cake 9 inch</u></h4>
Ingredients: <br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sugar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoons salt <br />
1/4 cup shortening<br />
1 large egg <br />
1/2 teaspoon vanilla<br />
1 1/2 cups flour<br />
1/2 tablespoons baking powder<br />
3/4 cups milk</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Box Vanilla Instant Pudding ( 4 serving size) prepare according to package directions.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<h4 style="text-align: left;">
<u><span style="font-family: Arial, Helvetica, sans-serif;"> Fudge Frosting</span></u><span style="font-family: Arial, Helvetica, sans-serif;"> </span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<br />
3 tablespoons butter or margarine <br />
1/3 cup HERSHEY'S Cocoa <br />
1-1/3 cups powdered sugar <br />
2 to 3 tablespoons milk <br />
1/2 teaspoon vanilla extract<br />
<br />
<u><span style="font-family: Arial, Helvetica, sans-serif;">White 9 Inch Cake Directions:</span></u><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Grease and flour a 9 inch square or round cake pan. Preheat the oven to 375 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of an electric mixer beat the sugar, salt and shortening together until creamy. Beat in the egg until mixture is fluffy and light in texture.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl mix the flour and baking powder together.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the flour and milk alternately into the fluffy egg mixture beating until just incorporated. . Begin with the flour, then milk, flour, the rest of the milk and then the last bit of flour. Beating til just incorporated. Pour into prepared baking pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 375 for 25 to 30 minutes, test with a toothpick for doneness.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Fudge Frosting Directions</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter in a small saucepan over low heat. Add the cocoa,cook and stir until the mixture just starts to boil, remove from the heat. Place in a medium size bowl to cool.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Using an electric mixer or a whisk ( I used a whisk) add the milk and powdered sugar alternately until you have a smooth spreading consistency. Add the vanilla. </span><br />
<br />
<u><span style="font-family: Arial, Helvetica, sans-serif;">Recipe Directions:</span></u><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake
the 9 inch white cake according to the cake directions. When the cake
has cooled down
to lukewarm, poke holes in the cake with the handle of a wooden spoon.
Pour the prepared vanilla instant pudding into the holes and on top of
the entire cake. Refrigerate for at least 2 hours. Prepare the Fudge
Frosting, place dollops of frosting on top of the cake. Spread the
frosting over the entire cake and refrigerate. Remove from the
refrigerator about 10 minutes before serving. Enjoy!</span></span></div>
Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com2tag:blogger.com,1999:blog-3310347852576378756.post-41243268226750575032014-04-11T10:52:00.000-07:002014-08-16T16:09:18.552-07:00A Delicious Soft 100% Whole Wheat Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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A delicious soft 100% whole wheat bread recipe!<br />
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We have two food bloggers in this big food loving family. Today I'd like to introduce you to Paul's son Zephaniah , the author of the blog <a href="http://breadandbourbon.com/BreadandBourbon.com/No-Knead_Pizza.html">Bread +Bourbon</a>. He is also a teacher, musician, singer, song writer, baker and lover of good food. Like this delicious cooked to <a href="http://breadandbourbon.com/BreadandBourbon.com/Buttermilk_Fried_Chicken.html">perfection southern fried chicken from his blog Bread+Bourbon.</a> Zeph came to visit from Tennessee a couple of weeks back and we decided to bake together. Since neither one of us had ever made a 100% whole wheat bread, we decided to put our heads together and tackle it. Our collaborative insight on bread baking resulted in a soft delicious whole wheat bread. We discussed each step as we made the dough and came to the realization that the key to soft 100% whole wheat bread is measuring the flour correctly by fluffing it up before placing it in your measuring cup and scraping evenly across to remove access flour and water content. If you want a soft supple whole wheat bread, you first have to have a soft supple whole wheat dough. And the key to that is measuring the flour correctly and the amount of water you add to the dough. Ok, how much water? That will depend on the weather, if it's hot and humid, less water, if it's dry more water. If your dough is dense after the rest period, add water, a couple of Tablespoons at a time as you knead the dough until you have a soft, supple, slightly tacky dough. What is tacky? Tacky means the dough will hold on to the board ever so slightly when you lift it up. A tacky texture is always good for any bread dough. Another tip to remember, whole wheat dough can be stubborn when it comes to rising. Put it in a nice warm place and give it the time it needs to rise up. I have a gas oven that is always warm even when it's not on, that's where I put my bread to rise, it works beautifully. I hope you enjoy and learn as much as Zeph and I did while making this bread! Hop on over to <a href="http://breadandbourbon.com/BreadandBourbon.com/No-Knead_Pizza.html">Bread+Bourbon</a> and say hello to Zephaniah, sharing some comment love to a new blogger is always encouraging! Enjoy!<br />
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To Print The Recipe, <a href="https://sites.google.com/site/bunnyswarmoven/a-delicious-100-whole-wheat-bread"><span style="color: #cc0000;">Click Here.</span></a></div>
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<br />
Soft 100% Whole Wheat Bread <br />
<a href="https://sites.google.com/site/bunnyswarmoven/a-delicious-100-whole-wheat-bread">Inspired by King Arthur Flour</a><br />
<br />
Ingredients:<br />
<br />
1 to 1 1/8 cups lukewarm water, depending on the weather you're having at the time you make the bread. ( you can substitute 1/4 of orange juice for 1/4 cup water in the recipe to make whole wheat bread have a tamer whole wheat flavor)<br />
<br />
1/4 cup vegetable oil <br />
1/4 cup honey<br />
3 1/2 cups whole wheat flour (measure by fluffing flour and leveling off excess)<br />
1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe<br />
1 1/4 teaspoons salt<br />
1/4 cup non fat dried milk <span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span><br />
<br />
Directions:<br />
<br />
Using a large bowl, combine all the ingredients together ( don't forget to fluff the flour before measuring). Stir the ingredients until they come together and leave the sides of the bowl. Let the dough rest for 30 minutes in the bowl covered. In this 30 minute rest time the water is being absorbed by the wheat flour and making the bran soft, making it easier to knead.<br />
<br />
After the 30 minute rest time, oil your board and hands to keep the dough from sticking to them. Look at your dough...is it soft and supple ...slightly tacky? If so, knead for about 10 minutes. You could add a little flour while needing if the dough is sticky to make it tacky. If it looks dense, start adding water, a couple Tablespoons at a time while you knead the dough till you have a soft, supple slightly tacky dough. <br />
<br />
Grease a large bowl, turn the dough in the bowl so all sides have a little oil on them. Let the dough rise for 1 or 2 hours until it is puffy. It may not double in size.<br />
<br />
Put your risen dough on an oiled board and shape it into a loaf ,put it into an 8 inch greased loaf pan. Grease a strip of plastic wrap and cover the dough with it. Let the bread rise till it comes above the baking pan about an inch, this could take an hour or two ( probably 2, remember whole wheat dough is stubborn) depending on the warmth of your kitchen.<br />
<br />
Towards the end of the rise , preheat your oven to 350 degrees. Carefully remove the plastic wrap. Bake the dough for 20 minutes, then tent it with a piece of aluminum foil to keep it from over browning. Bake for the remaining 15 to 20 minutes. Remove the bread from the oven, you may have to run a butter knife around the sides to loosen it and turn it out onto a cooling rack. Brush with butter if desired to make a nice soft top crust.<br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com4tag:blogger.com,1999:blog-3310347852576378756.post-12128412211873514472014-04-09T06:44:00.001-07:002014-08-16T16:10:12.981-07:00Pasta Salad My Way<div dir="ltr" style="text-align: left;" trbidi="on">
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Pasta Salad My Way means there's lots of "stuff" added to make this more a meal than a side dish for the warmer summer months to come.</div>
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<a name='more'></a>When the weather starts warming up I start thinking about ways to cool down. Pasta Salad is the perfect warm weather food for us. And when the garden comes in full swing it's the perfect way to incorporate more fresh veggies into what we eat. Pasta Salad with out "stuff" in it is just pasta with dressing, no fun at all. I've loaded this one up with everything but the kitchen sink, and it was delicious! There's everything from olives to hard boiled eggs in it. Why hard boiled eggs ? I love them in salads so ...why not pasta salad? You can add or subtract any veggie you want in this recipe, make it yours and Enjoy!<br />
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<br />
Pasta Salad My Way<br />
Bunny's Warm Oven<br />
<br />
Ingredients:<br />
<br />
2 cups Rotini Pasta cooked according to package directions , drained and cooled<br />
1/2 cup diced celery<br />
1 small carrot, shaved with a vegetable peeler into strips , then cut with a knife into smaller pieces<br />
1/2 cup diced green pepper<br />
1/2 cup diced red pepper<br />
1/3 cup diced onion<br />
1/3 cup salad olives, roughly chopped<br />
1/3 cup black pitted olives, roughly chopped<br />
3/4 cup extra sharp cheese, cut into small cubes<br />
2 hard boiled eggs, chopped<br />
2 small tomatoes, diced<br />
1 Tbls minced garlic ( I use jarred minced garlic)<br />
Salt and Pepper to taste<br />
1 cup Italian dressing, divided<br />
<br />
Combine all salad ingredients. Pour 1/2 cup Italian dressing over the pasta salad and toss to coat. Refrigerate pasta salad until ready to serve. The pasta will drink in some of the dressing, about 10 minutes before serving pour the rest of the dressing ( 1/2 cup) over the pasta salad and gently toss and serve. <br />
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Bunnyhttp://www.blogger.com/profile/01573763482137647524noreply@blogger.com1