Aunt Nubby's Kitchen

Foodie Friday Post at ARWB

noreply@blogger.com (Anita Stafford) — Fri, 17 May 2013 17:24:00 +0000

Come on over and pay a visit to this week's Foodie Friday post at Arkansas Women Bloggers.

They are featuring my post,
It's About the Flavor: ASU Regional Farmers' Market.

You also might want to try the
Sausage Stuffed Jalapeños recipe.

Gingerbread Bundt Cake

noreply@blogger.com (Anita Stafford) — Thu, 16 May 2013 01:11:00 +0000

Ginger has long been touted to be an effective anti-inflammatory and most recently has been shown in studies to also relieve arthritis pain. Because I celebrated yet another birthday this week, I thought it only fitting that I bake something with a little ginger added, considering my age and all. I wanted a birthday cake, but I didn't want to go to a whole lot of trouble, and I didn't want anything too sweet. I like a plain cake that goes with coffee or tea, so I baked a Gingerbread Bundt Cake using a yellow cake mix for the big occasion this year.

Print Recipe

Gingerbread Bundt Cake

1 box yellow cake mix

1 cup water

1/2 cup vegetable oil

1/4 cup molasses

3 eggs

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon extract

Preheat oven to 350 degrees F. Prepare a Bundt pan with cooking spray. In a large mixing bowl, combine cake mix, water, oil, molasses, eggs, ginger, cinnamon, and lemon extract. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into prepared pan and bake for about 35 minutes, or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake from pan and garnish with powdered sugar and lemon zest, if desired.

Some of the extras to add to the yellow cake mix are molasses, ground ginger, ground cinnamon, and lemon extract.

This cake is simple, not too sweet, but with a bold flavor.

I don't know if Gingerbread Bundt Cake can give me a pain-free day, but the cake was good and the birthday was happy!

This recipe was shared with:
Weekend Potluck

Return of the Soybeans

noreply@blogger.com (Anita Stafford) — Fri, 10 May 2013 01:26:00 +0000

Plans are underway for Bean2Blog 2013 at P. Allen Smith's beautiful Moss Mountain Farm, and in just a couple of weeks I'll have a chance to join several other bloggers there to learn the latest news about "the miracle bean." Along with enjoying tours of the gardens and the lovely home, we'll be treated to speakers and demonstrations sponsored by the Arkansas Soybean Promotion Board.

When I attended Bean2Blog last year, I learned that almost everyone in our country is descended from a farm family background, but few are now left who are actually engaged in the business of farming. Farmers are important to us not only for the food they provide, but for a myriad of other products, as well. Most everyone loves edamame and knows that soybeans are a great source of protein, but we may not always stop to think that soybeans also provide us with oil, candles, livestock feed, home insulation, and newspaper ink.

These soybean plants are two of five total that are currently growing in my flower bed. To my delight, they came up on their own this spring, or as my mother would say, they are "volunteer" plants. I brought 10 soybean seeds home last year from Bean2Blog, sprouted them and planted them in the flower bed. Apparently, some of the mature beans dropped off last fall and decided to grow this spring. With all the recent rains, I'm surprised the little seeds didn't just wash away. I don't really know how they managed it, but they grew, and they are quite sturdy little plants.

I'm looking forward to learning even more about soybeans at Bean2Blog 2013, and I'm hoping to pick up a new recipe or two to share. As I watch my soybean plants grow in the flower bed this summer, I'll be thinking of the farmers who are growing fields of soybeans in Arkansas. I'll know when they need rain, and I'll know when it's time to harvest. These plants may not be much, but they are my small connection to what's going on at the farm.

This post was shared with:
Arkansas Women Bloggers

Cherry Nut Cake and a Celebration

noreply@blogger.com (Anita Stafford) — Mon, 06 May 2013 02:32:00 +0000

If there's something to celebrate, I always have an impulse to go into the kitchen and start baking. All of the important occasions from my childhood were centered around cooking and eating, so it's no surprise that the tradition has stuck with me.

I'm celebrating today because this is the two year anniversary of the first blog post at Aunt Nubby's Kitchen. Since I can't celebrate without food, I had to bake a cake, and I wanted it to be special for today. The recipe I used came from the Gooseberry Patch Christmas 2012 cookbook, but this cake doesn't have to be saved just for holidays, it's good any month of the year.

Print Recipe

Cherry Nut Cake

1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
3/4 cup orange juice
3/4 cup chopped pecans
1/2 cup cherries canned in water, drained and liquid reserved

Preheat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan (or use cooking spray). Sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, beat butter and sugar together until fluffy; add egg and egg white and beat well. Gradually add flour mixture alternately with orange juice. Fold in pecans and cherries. Pour batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and continue cooling on wire rack. Spoon Cherry Sauce over cake.

Cherry Sauce

Reserved juice from 14.5 ounce can of cherries in water
1 tablespoon cornstarch
1 tablespoon butter
1 (21 ounce) can cherry pie filling

In a medium saucepan, whisk together the cherry juice and cornstarch; add butter. Cook and stir over medium heat for about 3 minutes, or until thickened. Stir in the pie filling, cook for 1 minute, or until heated through.

Please note, if you want to make this recipe, there are TWO different kinds of cherries in the ingredient list. You will need both cherry pie filling and regular canned cherries in water.

The directions called for baking this cake in a Bundt pan, but I had a new cake pan that I thought would work well for this recipe. The slight indention that the pan makes in the top of the cake helped hold on more of the cherry sauce.

The tangy cherry sauce makes a perfect topping for this moist and delicious cake.

THANK YOU to my many friends and readers who have been with me for the past two years. I appreciate you taking time to read my posts and leave me comments; it really does make my day. I have met some wonderful people through blogging, and I am so thankful for those friendships.

To say "thanks" to my readers, I'd like to give away a book as a part of my two year celebration. I'm giving away a copy of Arkansas Pie by Kat Robinson, because no celebration is complete without dessert.

1. To sign up for a chance to win a copy of Arkansas Pie, just leave me a comment below.

2. For a second entry, leave another comment to let me know that you 'LIKE' Aunt Nubby's Kitchen Facebook page.

Winner will be chosen at random on May 31, 2013.

This is a non-sponsored giveaway, prize will be provided by the blog author.

This recipe was shared with:
Weekend Potluck

Brown Soda Bread

noreply@blogger.com (Anita Stafford) — Sun, 28 Apr 2013 13:18:00 +0000

No great bread making skill is required to produce a loaf of this Brown Soda Bread, and whole wheat bread just doesn't get any better than this! With only a touch of brown sugar for sweetness, this bread also has a nutty taste from the addition of wheat germ. Steel-cut oats, also know as Irish oatmeal, make their contribution to the healthy ingredient list in this delicious classic bread.

Original recipe source: Cooking Light March 2010

Print Recipe

Brown Soda Bread

2 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 325 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray.
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt. Combine buttermilk and egg, then add to the flour mixture, stirring just until combined. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.

Wheat germ and steel cut oats are the two ingredients that make this whole wheat bread extra special.

This Brown Soda Bread is great toasted with a touch of butter or honey, and it also makes a super sandwich.

This recipe was shared with:
Weekend Potluck
Shady Porch Rock n Share
Arkansas Women Bloggers

Fresh Strawberry Upside Down Cake

noreply@blogger.com (Anita Stafford) — Sun, 21 Apr 2013 04:22:00 +0000

This is a delicious and simple to make recipe that turns a plain yellow cake mix into a fresh strawberry dessert. This cake has to be the offspring of a marriage between a dump cake and a traditional upside down cake. The ingredients are not fancy, but the taste is top-notch. This is a recipe you'll want to keep handy for fresh strawberry season. My recipe source for this tasty cake is allrecipes.

Print Recipe

Fresh Strawberry Upside Down Cake

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jello
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Preheat oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9 x 13-inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, then top with the marshmallows. Prepare the cake mix as directed on the package, then pour cake batter over the top of the marshmallows. Bake in preheated oven for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then run a knife around the pan to loosen the sides. Turn the cake out onto a serving tray. Store cake in refrigerator.

Yellow cake mix, strawberry Jello, marshmallows, and fresh strawberries are all you need to make this yummy dessert.

Spread the crushed strawberries in the bottom of a 9 x 13-inch baking pan.

Sprinkle the dry Jello powder evenly over the strawberries.

Next, add a layer of mini marshmallows.

Cover the marshmallows with the prepared cake batter.

Cool the cake in the pan for 15 minutes, then invert onto a serving tray. The strawberries, jello, and marshmallows all combine while baking to make a wonderful topping for this cake.

This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Jam Hands Recipe Sharing Monday
Arkansas Women Bloggers

Day at the Farm Giveaway

noreply@blogger.com (Anita Stafford) — Fri, 19 Apr 2013 23:38:00 +0000

I will be attending Bean2Blog 2013 this spring at Moss Mountain Farm, and I'm so excited to announce that YOU can enter for tickets to attend, as well!

P. Allen Smith and the Arkansas Soybean Promotion Board are giving away two tickets for this event, and I'd love for one of my friends to be the recipient!

A group of bloggers from around the state will convene at the beautiful home of P. Allen Smith to learn about the many ways the "miracle bean" impacts the economy of Arkansas. In addition to the educational opportunities of the day, we'll be treated to tours of P. Allen Smith's beautiful Greek revival style home and the magnificent interwoven gardens. Check out how you can enter to win the free tickets above. I hope to see you there!

Pecan Lemon Loaf

noreply@blogger.com (Anita Stafford) — Sun, 14 Apr 2013 04:02:00 +0000

This Pecan Lemon Loaf is a quick bread recipe made with toasted pecans and soaked in a lemony glaze while cooling. The original recipe came from Taste of Home, and I have added some lemon extract to the recipe because you can never have too much lemony zing.

Print Recipe

Pecan Lemon Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon lemon zest

Glaze
1/4 cup lemon juice
1/2 cup sugar

Preheat oven to 350 degrees F. Prepare a 9 x 5-inch loaf pan with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon extract. Combine flour, baking powder, and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest. Spoon into prepared pan. Bake for 50 - 60 minutes, or until a toothpick inserted near the center comes out clean.

Make the glaze by combining the lemon juice and sugar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over warm bread. Cool completely on wire rack before removing from pan. Makes one loaf.

Although this bread has lemon zest and lemon juice for the zesty taste, a little lemon extract boosts the wow factor.

Make a glaze to pour over the warm bread by cooking the lemon juice and sugar together.

The only thing I can think of to change about this recipe is that it would be better if it were doubled so there would be an extra loaf of this wonderful Pecan Lemon Bread to give to a friend!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice
Full Plate Thursday
Arkansas Women Bloggers

Cinnamon Chip Coffee Cake

noreply@blogger.com (Anita Stafford) — Sun, 07 Apr 2013 20:01:00 +0000

After I had baked this cake, I discovered that today is National Coffee Cake Day. I had no idea that coffee cake was commemorated on the calendar, but in my opinion, every day is a good day to enjoy a coffee cake. This recipe for Cinnamon Chip Coffee Cake comes from my Hershey's 4 in 1 Cookbook (2011). Be sure to stock up on the cinnamon chips that are featured in this recipe when you can find them, as they are often sold seasonally in many areas.

Print Recipe

Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup applesauce
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups (10 ounce package) cinnamon chips
1 cup chopped pecans

Glaze
3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.

I really can't say which is better - the taste of the cinnamon chips or the wonderful smell of the cake as it bakes!

Spread the batter into the prepared Bundt pan and bake for 45 - 50 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack.

Happy National Coffee Cake Day!

This recipe was shared with:
Jam Hands Recipe Sharing Monday

Pretzel Peeps

noreply@blogger.com (Anita Stafford) — Sun, 31 Mar 2013 02:20:00 +0000

I read somewhere that Peeps marshmallow candies have been in production for about 60 years. That's probably right, because I grew up with them and decades have passed! Every year it seems that I am seeing more and more new colors and kinds for different holidays. I love to make these sweet and salty dipped pretzel treats, and I saw the idea for adding a Peep to the pretzel rods at Love From the Oven.

Print Directions

Pretzel Peeps

1 (12 ounce) bag white candy melts

1 bag large pretzel rods

Assorted sprinkles

1 (12 count) package Peeps marshmallow bunnies

Prepare a large sheet pan by lining with parchment paper. In a microwave safe dish, melt the candy according to package directions. Dip the end of each pretzel rod in the melted candy, shaking off the excess. Holding the coated pretzel rod over a small dish, apply the candy sprinkles. Lay the pretzels on the prepared pan to dry. After the candy is dry on the pretzel rods, apply a small blob of melted candy to the back of a marshmallow bunny, then attach to the coated pretzel rod, holding in place for a few seconds. Place on the parchment paper to dry again.

Lay the dipped and sprinkled pretzel rods out to dry on parchment paper.

Attach the Peeps to the pretzel rods with some of the melted candy coating.

When the candy coating was dry, I packaged the Pretzel Peeps in little cellophane bags, and now they are in a basket of Easter grass just waiting for someone special. Something would just be missing if there were no Peeps at Easter.

This post was shared with:
Full Plate Thursday
Creative Juice
Arkansas Women Bloggers

Fruit & Nut Granola Bars

noreply@blogger.com (Anita Stafford) — Wed, 27 Mar 2013 17:05:00 +0000

Granola bars are one of my favorite breakfast and snack treats, and I love making my own bars at home. I don't think I'm really a control freak in most areas, but I do like to be in control of what goes into my food. Being able to choose the ingredients for my granola bars gives me the assurance that none of the ingredients will have names that sound like they were poured from a chemistry lab beaker.

Print Recipe

Fruit & Nut Granola Bars

3 cups old fashioned oats
1 cup Rice Krispie cereal
1/4 cup chia seeds
1 cup walnuts, chopped
1/2 cup sliced almonds
1 cup dried cranberries, chopped
1 cup dried apples, chopped
1 1/2 cups honey
1 1/2 cups creamy peanut butter

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch pan by lining with aluminum foil, allowing the foil to over hang the sides of the pan slightly.
In a large bowl, combine the oats, cereal, chia seeds, walnuts, almonds, cranberries, and apples; mix well.
In a medium saucepan over low heat, combine honey and peanut butter, stirring until melted together. Pour the melted mixture over the oat mixture and stir together. Firmly press the granola mixture into the prepared pan, then bake for 25 minutes. Cool, then lift the foil from the pan and cut into bars.

Chop the dried cranberries and dried apples into smaller pieces.

I love the mix of nuts and grains in this recipe.

Add the dried fruit to the grains and nuts; mix well.

Melt the honey and peanut butter together, then add to the granola mixture.

Press firmly into a 9 x 13-inch pan that has been lined with aluminum foil. I like to use a small pastry roller to pack mine in tightly.

Bake for about 25 minutes, then cool. Lift the granola out by the aluminum foil.

Cut into bars or squares as desired. I cut mine into 18 large bars.

This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Creative Juice

My Sister's Cakes

noreply@blogger.com (Anita Stafford) — Wed, 20 Mar 2013 01:06:00 +0000

My sister and I enjoy decorating cakes for family celebrations. We are both just amateur home decorators, but our family members are always happy with whatever we bake up. I have been decorating cakes a lot longer than she has, but in the short time she has been "playing" with cake decorating, she has far surpassed me in skill. Over the past year she has sent me pictures of some of the cakes she has done for her family, and although I don't have tutorials for her cakes, I thought they would be fun to share with others who enjoy cake decorating too.

I love this peacock cake with the long fondant tail feathers. The feathers are cut from fondant with a leaf shape. The peacock is made from rice krispie treats that have been shaped, then covered in fondant.

This birthday cake features a lawnmower, shovel, rakes, hose, etc., all in fondant. The lawn mower is shaped from rice krispie treats and straws that have been covered in fondant.

This Texas Rangers cake is all done in buttercream.

This is a rose cake done in buttercream. I always think these are too pretty to eat!

This huge wrestling cake is done in fondant. It was baked in two 14-inch layers.

This girly polka-dot cake is done in pink buttercream with fondant dots and was a joint effort between my sister and her daughter-in-law.

This Cars themed cake is blue buttercream with fondant cut-outs, and I love the winding road.

Guess what special birthday was being celebrated here! This was a very large cake and was done in green buttercream. The candles around the side were cut from black and yellow fondant. She uses the viva paper towel method to smooth out her buttercream to look like fondant.

And last, these gorgeous buttercream cupcakes are done in different flowers. All are beautiful, but I especially love the shading in the hydrangeas.

I think my sister's cakes are pretty amazing!

This post was shared with:
The Shady Porch Rock and Share
Arkansas Women Bloggers
Weekend Potluck

Shamrock Pretzel Rods

noreply@blogger.com (Anita Stafford) — Thu, 14 Mar 2013 00:30:00 +0000

These Shamrock Pretzel treats will be sure to please any little (or big) leprechauns you might have around the house celebrating St. Patrick's Day with you. The sweet and salty taste of these treats make a great addition to a party table, and the candy shamrocks add a pop of color.

I had the idea to use candy shamrocks on the pretzels after I saw some adorable cupcake toppers that Sarah made at Repeat Crafter Me. This was my first attempt at using candy melts to make a shape from a template, and it was easier than I expected.

Print Recipe

Shamrock Pretzel Rods

1 (12 ounce) package green candy melts
1 (12 ounce) package white candy melts
1 (12 ounce) package large pretzel rods

Print or draw a template for shamrocks the size you would like to make. Cover the paper with a sheet of wax paper and tape both in place so they won't slide as you are working.

Melt the green candy according to package directions. Spoon melted candy into a squeeze bottle. Carefully squeeze the melted candy onto the wax paper, following the shamrock outlines and filling in. Let the candy shamrocks cool completely, and when they are firm they will peel right off the wax paper.

Prepare a sheet pan by lining with parchment paper; set aside.

To decorate the pretzels, you will need one squeeze bottle filled with green melted candy and another filled with white melted candy. Spread out a sheet of wax paper to catch drips, and holding a pretzel rod above the paper twirl it around while squeezing first one color then the other onto the upper half of the pretzel. Lay decorated pretzels out on the prepared pan to dry.

To attach shamrocks, squeeze a small amount of melted candy onto the pretzel, then place the shamrock on the candy and press together until attached.

Print or draw a template of shamrocks in the size you would like to use. Place a sheet of wax paper over the template.

Follow the outline and fill in with the melted candy. The worst thing about working with candy melts is that is gets hard quickly, and you have to keep returning it to the microwave to keep it flowing, but then again, the best thing about working with candy melts is that it gets hard quickly, and you don't have to wait very long to have a finished design.

Add green and white candy to the pretzels by twirling the rods as you squeeze the candy around the end, or if you prefer, dip the rod in the candy coating.

Peel the candy shamrocks from the wax paper and attach to the decorated pretzel rods with a small blob of melted candy.

Happy St. Patrick's Day, friends!

This recipe was shared with:
Arkansas Women Bloggers
Jam Hands
Weekend Potluck
The Shady Porch Rock n Share
Creative Juice
Full Plate Thursday

Coconut-Date Rice Krispie Balls

noreply@blogger.com (Anita Stafford) — Mon, 11 Mar 2013 01:06:00 +0000

I know kids sometimes go through phases, but it looks like I'm going through one too. We'll just call this my "dried fruit phase." First I baked a Chocolate Coffee Cake that was filled with dried apricots, then I turned around and made Dried Cherry Cardamom Bread immediately afterward. Well, the coffee cake and bread are gone, and I'm still looking for dried fruit recipes. This time I have gone retro and pulled one out of the 60's. These Coconut-Date Rice Krispie Balls are from an old recipe that I used as a teenager.

Print Recipe

Coconut-Date Rice Krispie Balls

1 stick (8 tablespoons) butter

3/4 cup granulated sugar

1 cup chopped dates

1 egg, lightly beaten

1 teaspoon vanilla extract (or can substitute rum extract if you make these for the holidays)

2 cups Rice Krispie cereal

1 cup pecans, toasted and chopped

1 1/2 cups coconut

Prepare a sheet pan by lining with parchment paper; set aside. In a large saucepan, melt butter over medium heat. Add sugar, dates, and egg. Cook for about 5 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla, cereal, and pecans. Let mixture cool for about 15 minutes, then shape into 1-inch balls. Place the coconut in a shallow dish, and roll the balls in the coconut. Place on the prepared pan. Chill until firm, about 15 minutes. Store in airtight container. Makes about 3 - 4 dozen.

This small spiral pad has lost its outside cover, but it has held some of my first and dearest recipes. My friend Janis gave me this blank recipe book just before I got married, and this month my husband and I will celebrate our 45th anniversary. I wrote recipes from home in this little book, and the Coconut-Date Rice Krispie Ball recipe is one of them, only slightly updated over the years.

Because I'm going through a "dried fruit phase" this recipe features chopped dates.

After the cooked mixture is cool enough to handle, make into 1-inch balls and roll in coconut. Chill for about 15 minutes until firm.

The crunchy taste of these little goodies takes me back in time - I remember first making these in one of my mother's copper-bottomed pots in her kitchen.

This recipe was shared with:
Weekend Potluck
The Shady Porch Rock n Share
Full Plate Thursday

Dried Cherry Cardamom Bread

noreply@blogger.com (Anita Stafford) — Wed, 06 Mar 2013 13:59:00 +0000

Sometimes I find myself craving certain foods without any explanation. Recently my taste buds have been asking for dried fruit, and I keep trying to make them happy. I thought the dried apricots in the Chocolate Coffee Cake might take care of my latest yearning, but today I found myself wishing for something with dried cherries. I found a recipe for Dried Cherry Cardamom Bread from Pillsbury, and I may never stop craving cherries now!

Print Recipe

Dried Cherry Cardamom Bread

3/4 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup buttermilk
2 eggs
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon grated lemon zest
1 cup dried cherries, chopped

Preheat oven to 350 degrees F. Prepare a 8 x 4-inch loaf pan with cooking spray by spraying the bottom only. (I opted to use three - 5 x 2-inch mini loaf pans.)

In a large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla, buttermilk, and eggs; blend well. (Mixture will appear curdled.)

In a small bowl, combine flour, baking powder, baking soda, salt, and cardamom; whisk to combine. Add lemon zest and cherries; mix. Add flour mixture to buttermilk mixture; stir just until dry ingredients are moistened.

Pour batter into prepared pan, bake for 55 - 75 minutes, or until toothpick inserted in center comes out clean. (For 5 x 2-inch loaf pans, baking time will be shortened to 25 - 30 minutes.)

Remove bread from oven, loosen edges of bread; cool in pan on wire rack for 15 minutes. Remove bread from pan, continue cooling on rack. Wrap cooled bread tightly and store in refrigerator.

I opted to use the three mini loaf pans instead of one large loaf pan so that I didn't have to wait on the longer baking time.

This recipe would make an impressive larger loaf of bread, but the mini loaves are so cute and bake in less than half the time. When you're dealing with a craving, time can be important!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Arkansas Women Bloggers
Weekend Potluck
The Shady Porch Rock & Share
Full Plate Thursday

Creative Juice

Chocolate Coffee Cake

noreply@blogger.com (Anita Stafford) — Fri, 01 Mar 2013 14:42:00 +0000

This recipe is one that I just happened across in a little cookbook called The Best Muffins & Quick Breads by Gregg R. Gillespie. I'm so glad that I found this recipe for a coffee cake made rich with chocolate, cream cheese, and dried apricots. Whether you're serving it for breakfast, snack, or dessert, it's always the right time for chocolate.

Print Recipe

Chocolate Coffee Cake

1/2 cup finely ground almonds, divided

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Dutch-processed cocoa powder

1 1/2 cups dried apricots, finely diced

1 cup vegetable shortening

1 package (8 ounce) cream cheese, at room temperature

2 1/4 cups granulated sugar

5 large eggs

1 1/2 teaspoons Amaretto liqueur (I substituted 1/2 teaspoon almond extract)

Preheat oven to 350 degrees F. Grease and flour a 10-inch pan. (I used a 10-inch springform pan.)

Press 1/4 cup of the ground almonds up the outer edges of the pan; set aside.

In a large bowl, blend together the remaining almonds, flour, baking powder, baking soda, salt, cocoa powder, and diced apricots. In a separate bowl, beat shortening, cream cheese, and sugar until smooth. Beat in the eggs one at a time, beating well after each addition. Beat in the Amaretto (or almond extract). Combine the two mixtures, blending until the dry ingredients are just moistened.

Spoon the batter into the prepared pan. Bake for 45 - 50 minutes, or until a wooden toothpick comes out clean. (My cake needed 60 minutes baking time). Remove the pan from the oven and cool on a wire rack for 5 to 7 minutes before removing from pan onto wire rack to continue cooling. Serve warm.

Some ingredients you'll need are Dutch-process cocoa, cream cheese, almonds, and dried apricots. I used a food processor to grind the almonds.

Press 1/4 cup of the ground almonds up the side of the pan before filling with batter.

This Chocolate Coffee Cake is very unique with the combination of chocolate and dried apricots, and can be enjoyed any time of day.

This recipe was shared with:
Weekend Potluck
Full Plate Thursday
All My Bloggy Friends
Jam Hands Recipe Sharing Monday

French Chicken Broccoli Supreme

noreply@blogger.com (Anita Stafford) — Thu, 28 Feb 2013 04:19:00 +0000

This casserole recipe is one that my daughter found on Pinterest, and she asked me to test it out when I was at her house recently. This made a great dinner for her family after a day at work and rounding up the children from their after-school activities of karate and tumbling. French Chicken Broccoli Supreme got a "thumbs up" from everyone.

Recipe source: Just Get Off Your Butt and Bake

Print Recipe

French Chicken Broccoli Supreme

1 pound fresh broccoli florets, broken in pieces, steamed for 2 minutes

3 cups cooked, chopped chicken breasts (I used grilled)

Sauce

1/3 cup butter, melted

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

3 cups grated cheddar cheese, divided

Topping

2 tubes Ritz crackers

1/2 cup (1 stick) butter, melted

1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Prepare a 13 x 9-inch baking dish with cooking spray. Layer the broccoli and chicken in the prepared dish; set aside.

For the sauce: In a saucepan over medium heat, combine butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low, and add 1 1/2 cups of the cheddar cheese, stirring until melted. Pour sauce over the layered chicken and broccoli. Sprinkle the remaining cheddar cheese over the top of the sauce.

For the topping: Crush the Ritz crackers in a large zip top bag with a rolling pin; don't crush too small. Combine crushed crackers, melted butter, and poppy seeds; mix well. Sprinkle crumb mixture over top of the cheddar cheese. Bake uncovered in preheated oven for about 30 minutes, or until hot and bubbly.

The base of this recipe is 3 cups of cooked chicken and 1 pound of steamed broccoli.

The next layer is a creamy cheese sauce.

Sprinkle a layer of cheddar cheese after the sauce, then finish with the Ritz cracker/poppy seed topping.

Bake for about 30 minutes.

This casserole reminds me of poppy seed chicken, only cheesier and with broccoli, and you can't beat that!

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Shady Porch Rock & Share
Full Plate Thursday
All My Bloggy Friends
Arkansas Women Bloggers

Weekend Potluck

Mud Cookies or No-Bake Chocolate Cookies

noreply@blogger.com (Anita Stafford) — Fri, 22 Feb 2013 13:49:00 +0000

Since I have been blogging on subjects beyond cooking and housekeeping over at The Family Dance, I have taken a few walks down memory lane to revisit my childhood days. In the post That's Just the Way I Like It, I recently recalled some stories I had heard of my mother's lack of cooking knowledge when she was a new bride. That got me to thinking of my own first experiences with cooking. Fortunately, my mother put me to work in the kitchen learning to cook when I was very young. Mud Cookies were probably the first cookies that I made when I was a little girl, and I remember making them pretty regularly. I decided to pull out that old recipe today and make up a retro batch of Mud Cookies. I felt like a kid again; my taste buds remembered everything.

Print Recipe

Mud Cookies or Chocolate No-Bake Cookies

1/4 cup butter

1/2 cup milk

2 cups sugar

1/2 cup unsweetened cocoa powder

1 cup peanut butter (can use either smooth or crunchy)

1 teaspoon vanilla extract

2 cups quick cooking oats

Line two large sheet pans with wax paper; set aside. In a heavy saucepan, melt butter. Add milk, sugar, and cocoa; stir until combined. Bring to a boil, then cook for 1 minute. Remove from heat and immediately stir in peanut butter, vanilla extract, and oats. Drop by teaspoonfuls onto prepared pans. Allow cookies to cool before removing from pans.

These cookies are flavored with cocoa powder and peanut butter, and they even have oats thrown into the mix for some extra goodness.

Drop the cookies by teaspoonfuls onto wax paper and allow to cool.

With all the nostalgia going on, I think Desert Rose would be the appropriate serving piece for these Mud Cookies.

This recipe was shared with:
Weekend Potluck
Full Plate Thursday

Baked Rice Krispie Chicken

noreply@blogger.com (Anita Stafford) — Wed, 20 Feb 2013 17:10:00 +0000

I have several good recipes that I fall back on for making baked chicken that has the look and taste of fried chicken. This recipe for Baked Rice Krispie Chicken is a new one that will be going into the keeper folder for great "faux fried" chicken recipes. This recipe is simple and quick to prepare with an easy clean up. Many thanks to my friend Tammy for sharing this recipe with me!

Print Recipe

Baked Rice Krispie Chicken

Boneless, skinless chicken breast pieces

1/4 cup olive oil

Seasoned salt, to taste

Rice Krispie cereal (I used 1 cup for two breast portions)

Preheat oven to 400 degrees F. Prepare a sheet pan by lining with parchment paper. Rinse and dry chicken pieces. Place olive oil in a shallow bowl. Dip each chicken piece in the olive oil, then sprinkle with seasoned salt. Roll the chicken in a shallow bowl of Rice Krispie cereal until well coated on both sides. Place chicken pieces on prepared pan. Bake in preheated oven for 30 minutes or until chicken is done.

To make this recipe you will need chicken breast portions, olive oil, seasoned salt, and Rice Krispie cereal.

Dip the chicken pieces in olive oil, sprinkle with seasoned salt, then roll in cereal.

Bake chicken for about 30 minutes.

This chicken is crispy on the outside and tender on the inside. I love this Baked Rice Krispie Chicken, and I think this is a recipe that will suit just about everyone's taste.

I have received no compensation for writing this post.

This post was shared with:
Jam Hands Recipe Sharing Monday
Creative Juice
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday

Dipped Chocolate Chip Heart Cookies

noreply@blogger.com (Anita Stafford) — Fri, 15 Feb 2013 01:05:00 +0000

Sometimes I buy ingredients before I know what I'm going to make with them. I knew I wanted to make something with the colorful Nestle's limited edition Valentine chips, I just wasn't sure what that would be when I bought them. They rested in my pantry alongside my red Wilton candy melts until I finally got my inspiration from some pretty cookies I saw over at Vanessa's Values. Regular chocolate chip cookie dough is too soft to be rolled and cut into shaped cookies, but this recipe is a stiffer shortbread type dough that can be rolled out, and it makes a super delicious cookie. Here's the homemade treat that my sweeties got for Valentine's Day this year.

Print Recipe

Dipped Chocolate Chip Heart Cookies

1 cup butter, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cups all purpose flour
1 cup Valentine chocolate chips
1 (14 ounce) bag red Wilton candy melts, melted (I used about 1/2 of the bag)

Preheat oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper. In the bowl of a stand mixer, beat butter, brown sugar, granulated sugar, vanilla, and salt until creamy. Beat in egg yolk and gradually add flour. Stir in chocolate chips. Divide the dough in half, cover with plastic wrap, and chill for at least 1 hour. Roll the dough out to 1/4-inch thickness on a lightly floured silicone mat with a piece of wax paper over the top (or can be rolled between two pieces of wax paper). Cut into heart shapes with a 3-inch cutter. Bake on prepared pan for 9 - 10 minutes. Cool cookies on baking sheet for a few minutes, then remove to a wire rack to finish cooling. When cookies are COMPLETELY cooled dip edge in candy coating that has been melted according to package directions. Lay dipped cookies on parchment paper until candy coating has hardened.

Note: If a different size cookie cutter is used the baking time will need to be adjusted.

These limited edition chips and candy melts waited in my pantry until I found just the right Valentine's Day treat recipe.

Roll out the chilled dough and cut into heart shapes.

My cookies were 3-inch hearts, and the recipe made 21 of this size. Smaller cookies would probably be easier to work with, but I wanted to make these larger ones today. Just be sure to adjust your baking time if you use a smaller cookie cutter.

Also, dip them in the melted candy coating only after they are completely cooled.

Happy Valentine's Day to all my sweeties!

I have received no compensation for writing this post.

This recipe was shared with:
Full Plate Thursday
All My Bloggy Friends
Weekend Potluck

A Daffodil Wreath

noreply@blogger.com (Anita Stafford) — Mon, 11 Feb 2013 20:34:00 +0000

Because daffodils are among the first flowers to emerge every year - sometimes even rising through the snow to reveal their showy spring colors - I chose these bright flowers for a new door wreath. The days are still chilly, but we're seeing a lot more sunshine, so I'm hoping the groundhog made an accurate prediction this year for an early spring.

Slow-Cooker Chicken Tortilla Soup

noreply@blogger.com (Anita Stafford) — Tue, 05 Feb 2013 11:22:00 +0000

This slow-cooker soup recipe is one that my daughter Angela makes for her family. I'm visiting at her house this week, so she left the recipe for me to put together while she was at work. She's a much better planner than I am, so yesterday while she was grilling hamburgers, she also grilled enough chicken for this recipe and another one she has planned for this week.

Recipe adapted from: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

Butter!

noreply@blogger.com (Anita Stafford) — Mon, 04 Feb 2013 03:42:00 +0000

I have always been under the impression that making butter is a difficult process. I was so wrong. My grandson Charlie learned to make butter at school last week. He knew I would be visiting at his house this week, so he couldn't wait to show me how we could make our own butter too.

Honey Tea Bread

noreply@blogger.com (Anita Stafford) — Wed, 30 Jan 2013 02:49:00 +0000

This is a recipe for a wonderful tea bread that I found in my Bob's Red Mill Baking Book, and it is full of healthy ingredients and good taste. It has a nutty flavor from wheat germ, a richness from Irish breakfast tea, and a gentle sweetness from honey.