Here’s a yummy little fall treat for you to try! Perfect by themselves as a breakfast dish, try serving these at your next brunch! You can also serve with vanilla ice cream for dessert. 😉
6 baking Apples (such as Cortland, Empire, Gala, Braeburn, or Pippin)
1 & 1/2 cup Oats
1/2 tsp, Cinnamon
1/2 tsp. Nutmeg
1/2 cup chopped candied or plain Nuts (i used walnuts & almonds)
1/3 cup light or dark brown Sugar
1/2 cup dried Cranberry’s, cherry’s, or blueberry’s
2 tablespoons Butter, cut into small pieces
Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.
In a small bowl, combine the oats, spices, nuts, dried fruit, sugar and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake covered until tender, about 25 minutes.
Tip from the test kitchen: I’ve made these Apples using other settings as well and i really like how they turned out!*
*All I did was set my oven to 350° F and then baked the apples, covered, for around 50 minuets instead. My thinking here is that it gives the apples more time to slowly release that juiciness and flavor into the mixture, and I’ve found that the apples i’ve made this way are extra soft and tender.
♥Leave me a comment below to let me know which way you decided to try these & how you liked it! ♥
This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!
1/2 cup warm Water
1/3 cup Oil
1/4 cup Sugar
1& 1/2 tsp. Salt
2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
2 Eggs ( room temp.)
4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)
Directions:Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size – knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.
Serve these scones warm with a good cup of coffee (or tea!) for a delightful morning or early afternoon treat! Bon Appètit!
Makes about 8 triangular pieces
2 cups all-purpose Flour
2 tablespoons white granulated Sugar, plus extra for sprinkling
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Butter, cut into small pieces
3/4 cup Raspberries (fresh or frozen – I used frozen)
1/2 cup White Chocolate chips
1 large Egg
1 teaspoon Vanilla extract
1/3 cup Heavy Cream
Directions: Preheat oven to 350 degrees.
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.
– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.
These gooey bars of chocolaty goodness are a lovely change to an ordinary brownie recipe. Make sure to follow the directions closely and you will end-up with a very special treat! “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Yield: one 13X9″ baking pan
2 cups (240 grams) all-purpose flour
1/4 cup (56 grams) diced cold butter
1 1/2 cups (300 grams) sugar
1 cup (80 grams) cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (168 grams) melted butter
5 oz (1 small) can evaporated milk
14 oz caramels, unwrapped
1 1/2 cups (226 grams) semi-sweet chocolate chips
12-14 extra caramels
Heat the oven to 350F.
Line a 13X9 baking pan with parchment paper. Set aside.
In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it’s going to be similar to a light crumby cookie dough.
Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base.
Sprinkle the chocolate chips over the caramel layer.
Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
Top with the remaining caramels.
Bake for 25 minutes.
It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
Cool completely in the pan before cutting into bars.
It has been quite a while since I have posted anything, summer always seems to get so busy so fast! I hope you enjoy this recipe!
Now for the quote of the day~
“Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.” ~Elisabeth Elliot
This is a great, dinner roll recipe from the cookbook (“Breads” by: Williams-Sonoma).
4 1/2-5 cups unbleached bread flour
2 tsp. salt
2 1/4 tsp. quick-rise yeast
1 1/2 cups warm water
1/4 cup unsalted butter, at room temperature
cornmeal for pan
1 egg white beaten with 2 tsp. cold water, for glaze
poppy seeds for tops of rolls
In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt and yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup more flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough that holds its shape. Kneed by hand or with a dough hook, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover loosely with greased plastic wrap and let rise until doubled, about 35 minutes. Preheat an oven to 425 degrees. Brush the rolls with the glaze and sprinkle with poppy seeds. Bake until golden, 15-20 minutes; switch pan positions half-way through baking. Transfer the rolls to wire rack to cool. Serve warm.
Yield: 18 rolls
Certain recipes bring back sweet memories from my childhood, and this soft pretzels recipe is one of them.
– The first time i ever made these was when i was about 9 or 10yrs. old and visiting a friends house for the day. – My friend was older than I by about 5yrs, and so when we went to the kitchen, she made sure she wrapped my up in one of her pretty aprons and got me started making the dough while she set the oven temp. – I’ll always remember the best part… after the pretzels were done and we had finished the dishes… we each took a pretzel (or two) & milk and went to watch Little House on the Prairie. This is a memory that has stayed with me for years, and that is probably why i love these pretzels so much! They have good memories behind them! 😉
4 cups. All Purpose Flour
1 heaping Tbsp. Yeast
1 & 1/2 cups Warm Water
1 Tbsp. Brown Sugar
1 Tbsp. Honey
1 Tsp. Salt
Directions: Pour warm Water into a large mixing bowl, then sprinkle in the Yeast. Sift the Flour on top next, and then add the rest of the ingredients and stir until combined. Once the dough is of a consistency that it can be handled, place it on a clean flat surface and kneed it until smooth (a few minuets or about 20 turns of the dough, then let it rest for a few minuets). Next break off balls of dough and roll into 12 inch lengths. Shape them into a pretzel, or just fold them into a design that floats your boat ( brush with butter & sprinkle with salt or cinnamon sugar- or whatever else you think might be good!. 🙂 Bake @ 350 degrees, on a lightly greased cookie sheet for 10-12 minuets.
These are light, soft, cookies with a wonderful taste of almond deliciousness! It has been a tradition of ours for years,to make these for holidays. They are festive and cheery cookies,younger children especially enjoy using all the fun different cookie cutters.
“In those times we yearn to have more in our lives, we should dwell on the things we already have. In doing so, we will often find that our lives are already full to overflowing.” ~Jim Stovall Enjoy!Sugar Cookies
3/4 cup butter
1 cup sugar
1 tsp. almond extract
2-3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well. Add almond extract. Combine flour ,baking powder and salt; gradually add to creamed mixture. Chill dough for an hour or until easy to handle. Lightly flour a surface and roll the dough to 1/4-in. thickness. Cut with cookie cutters, and place cookies an inch apart on greased baking sheets. Bake at 375 degrees for 8-10 minutes. Let cool on wire racks, then mix up a confectionery sugar frosting/glaze add milk until you get the thickness you desire (we also like to put some almond extract with it) 🙂
“To the world you might be one person, but to one person you just might be the world. ~Make a difference! ~Author unknown
Every year for as long as I can remember, my mom has made this delicious Flag pie. It is a tradition we have done on every 4th of July for our big family cook-outs. It is a festive, easy, and fun pie to make!
3 cans cherry pie filling
1 can blueberry pie filling
Favorite Pie Crust:
4 cups flour
1 3/4 cup shortening
1 TBSP. sugar
2 tsp. salt
1 TBSP. vinegar
1/2 cup water
Frosting for top (you can +/- any of the ingredients depending on how thick you want the frosting)
1/2 cup confectionery sugar
1-2 TBSP. milk
1/8 tsp. almond extract
With a fork mix flour, shortening, sugar and salt. In a separate dish, beat remaining ingredients. combine both mixtures with a fork or pastry blender until moist/ Using hands mold dough into ball and chill at least 15 minutes before rolling out. Dough can be left in refrigerator for three days or frozen until ready to use.
After dough is finished cooling line a greased large cookie sheet with 3/4 amount of the dough making a thin crust. Then put the blueberry filling in one corner and spread the cherry filling all around it. Next cut out strips and starts to put on the top. Bake @ 400 degrees for 35-45 minutes or until lightly browned. After it is fully cooled spread the glaze over the stars and stripes.
“The first step in the acquisition of wisdom is silence, the second listening, the third memory, the fourth practice, the fifth teaching others. ~Solomon Ibn Gabriol
This recipe brings back many fond memories to me of when family and friends would stop by for a visit at our farm.We enjoyed many wonderful conversations at the kitchen table over some freshly brewed coffee and cookies. I hope you enjoy them as well! 😀
Chocolate Chip Cookies
1 cup butter
1 cup packed brown sugar
3/4 cups white sugar
2 tsp. vanilla (or almond) extract
2 1/4 cups flour
1/4 cup oatmeal
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 375 degrees. Beat butter, brown sugar and white sugar in large mixing bowl at medium speed, until creamy, about 2 minutes. Add eggs one at a time. Beat in vanilla. At low speed, gradually add flour, oatmeal,baking soda and salt; beat until well blended. Stir in chocolate chips and nuts. Drop dough by heaping TBSP, 2 inches apart. Bake 10-15 minutes or until golden.
With the bright sunshine surrounding, I can’t help but feel joyful today. Yet, in the times when we are discouraged, and the clouds in life seem to block out all hope of the sun ever escaping again, God comes in and changes everything. We are filled with encouragement and deep joy that can only come from his unfailing love.
“May you be blessed with Joys deeper than any sadness, Gratitude happier than any regrets, Hopes brighter than the shadows of any discouragement, and the Vitality to make of everyday what God on Christmas Day made for all days.”~Dr. Lewis Smedes
This is a wonderful, breakfast delight, especially with a good cup of coffee. 🙂
8 TBSP. butter softened
1 1/2 cups sugar
4 cups blueberries
4 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1 cup sugar
2/3 cup flour
1 tsp. cinnamon
1 cup oatmeal
1/2 cup butter (softened)
Cream butter and sugar~add eggs and beat well. Sift together flour, baking powder and salt, alternately with milk. Beat until smooth; fold in berries. Spread batter in greased 9×13″ pan. Make topping and sprinkle on top of batter. Bake @375 degrees 35-40 minutes.
“Great opportunities to help others seldom come, but small ones surround us every day.” ~Sally Koch
This is another family favorite, handed down for generations! I believe the first time I made it, is when my Grandpa Curt came to visit us one year. It is a recipe that has been in his family for years. So what is Lepana? It’s a Hungarian, breakfast bread. Lepana goes great with eggs, especially omelets. 🙂
6+ cups flour
1 tsp. salt
2-3 cups warm water (make sure it isn’t hot!)
2 TBSP. yeast
2 tsp. sugar
Whisk yeast and sugar in water, until yeast is mixed in well with no clumps. Let sit 10 minutes. Mix with flour and salt (you can add additional flour or water if necessary). Stretch, knead it for about 20 minutes. Sit in bowl overnight, covered with towel.
In the morning, punch down dough spread and roll out on two 9×13″ cookie sheets. Lightly slash the top with a knife (not too much, be careful, you don’t want it to cut through to the pan.) Bake @400 degrees for 15-20 minutes or until golden brown on top. Once it comes out of the oven spread butter and salt (amount as desired) over top, cut/pull apart in to pieces. Best when warm.
“Hope is like the sun, which, as we journey toward it, casts the shadow of our burden behind us.” ~Samuel Smiles
Are you craving something yummy for breakfast to go with your morning tea or coffee? Try these scones and if you desire something extra special add some chocolate chips to this recipe. 🙂
Orange Cranberry Scones
3 1/4 cups flour
6 TBSP sugar
4 tsp. baking powder
4 tsp. grated orange peel
2/3 cup butter
1 cup dried cranberries (optional, if you are like me and love chocolate you can replace it with chocolate chips or just do both!)
2 eggs slightly beaten
8-12 TBSP half&half or milk
Preheat oven to 400 degrees.
In a medium bowl combine: flour, sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in cranberries and/or chocolate chips, 1 egg. enough milk until moistened. Turn dough lightly floured surface- kneed lightly 10x roll into two 9″ circles. Cut into 12 wedges (round cake pan). Place 1″ apart on stoneware or cookie sheet, brush with beaten egg. Bake 10-12 minutes or until golden brown.
Warm orange marmalade with little water and brush over scones while they are still warm (optional). I like to use a confectionery sugar glaze with a touch of milk and orange extract with some grated orange peel (amount as desired) and spread over top.