Sunday, December 10, 2017

Cherry danish: is it for brunch or dessert...either way, get my recipe here!

Cherry danish is the perfect brunch OR dessert to make for the Holidays this year. It is also perfect for a weekend treat any time of year.

I always encourage my readers to get creative with the recipes I share and this one is no different. If you prefer apples, blueberries or any other fruit, feel free to use it in place of the cherries called for in this recipe.

Cherry Danish Recipe

Dough:
1 Stick of margarine, cut into pieces
1 Cup of flour
4-6 tablespoons of cold water
2 teaspoons of salt
Filling:
Cinnamon sugar*
Topping:
1 can of cherry pie filling
Drizzle:
1 cup powdered sugar
2 tbsp. of milk or water (more if icing is too thick)

Line a cookie sheet with no-stick foil.
Preheat oven to 350 degrees.
Combine all ingredients for dough together in a large bowl. Form into a ball.
Roll out dough between 2 sheets of floured wax paper into a circle.
Sprinkle dough with cinnamon sugar.
Cut dough into 4 equal parts.
Roll each part into a roll.
Twist each roll into a swirl and press together with fingers. Then, create a small dip into the top of each roll to hold the fruit.
Add cherry pie filling onto each roll.
Bake for 25-30 minutes.
Top with icing.

*You can easily make your own cinnamon sugar by taking ½ cup of white sugar and mixing it with 5 teaspoons of ground cinnamon.
You can also buy a small bottle in the spice section at your local grocery store or at Savory Spice Shop. 

One can never have too much...

Sunday, December 3, 2017

PeCran scones? What is a Pe-Cran?

photo by: sugarhero
Pe-Cran is a term that I used to combine the words pecan and cranberry! It sounds more creative to say pe-cran than pecan cranberry...well, to me it does!

I made these scones a while back and enjoyed them because they were not dry like so many other scones I have tasted.

Give them a try for the Holidays this year and let me know what you think.

Pecran Brown Sugar Scones

  • 2+ cups flour
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 6 Tbsp butter, cold
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 3/4+ cup milk
  • Turbinado sugar (raw sugar)


Preheat oven to 400*.
Line baking sheet with no-stick foil.
In a large bowl mix flour, brown sugar, baking powder and salt.
Using a pastry blender, fork or your hands, cut in butter and combine until mixture resembles coarse crumbs.
Stir in cranberries and pecans.
Add milk (and maybe a little extra flour) until dough holds together when pressed.
Flour the bowl that the dough is in and shape into a ball.
Flour a knife and slice dough into 8 wedges, the best you can.
Place wedges onto prepared baking sheet.
Brush wedges with milk and sprinkle with Turbinado sugar.
Press sugar into wedges, lightly.
Bake for 15 to 18 minutes, until golden in color.

If you would like to add a sweet glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • milk or lemon juice

Combine sugar and vanilla into a bowl.
Add liquid until a soft glaze forms (the consistency of Elmers glue)
Drizzle over top of the baked scones.

TIP: If using milk to make glaze, you can also add a couple shakes of cinnamon to make a cinnamon glaze for the scones.

Please check out my new book that has a selection of special recipes at the end!

Sunday, November 19, 2017

My blog peeps...Apple pie recipe is here for the Holidays!


Photo taken from Google images
Apple pie...
An American classic and Holiday staple.
Let me share how to make a fantastic apple pie. Read the entire recipe and you will find a tip for an added zip at the end!


Apple Pie


Filling:


         4-6 apples (peeled, cored and cut into chunks)*

         ¾ cup of cinnamon sugar

         1 tablespoon of flour


Crumble Topping:

         1 cup of flour

         1 cup of brown sugar

        2 tsp cinnamon

        4 Tbsp. butter, cold

1 unbaked pie crust



Preheat your oven to 375*.

Peel and cut your apples into small pieces.

Place your apples into your pie crust. Add sugar and flour to your apples and gently mix with your hands to combine ingredients.

Combine your crumble topping in a separate bowl.

First add your flour, sugar and cinnamon. Then, add butter and blend with a pastry blender or with your hands (do not melt butter, add cold).

Sprinkle topping over the apples.

Cover the edge of the crust with foil for the first 25 minutes while baking.

Remove foil and continue to bake for another 30 to 35 minutes.

Your total baking time will be for 50 to 60 minutes.

Eat it warm with ice cream or chill before serving!

* If you are a coffee addict, use coffee ice cream to top your pie!

*For an added zip, add ½ can of crushed pineapple to apple mixture before baking…this makes for an apple pie with a twist!

Order your pie plate right here...



Looking to make your own pie crust in a snap? Here are TWO easy pie crust recipes! 

Best EVER Sweet Potato Casserole

photo: google images
I know, I know, you see the title, "Best ever sweet potato casserole" all over the internet. But, I can not tell a lie. This is truly the best I have ever had! I make the same exact recipe every year...I never deviate.

I am a firm believer in Boston Markets sweet potato casserole...but this one I love just a smidge more!

Now, here is the question of the ages....is this a side or a dessert? It is a great debate. I say...it is a sweet side, so enjoy with dinner!

Best EVER Sweet Potato Casserole

Casserole
  • 4 cups sweet potatoes, peeled and cubed
  • 1 1/2 cups white sugar
  • 4 eggs, beaten
  • 3/4 cup butter, melted
  • 1 cup evaporated milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups mini marshmallows
  • 1 cup flaked coconut
Topping
  • 2 cups crushed corn flake cereal
  • 1/2 cup brown sugar, packed
  • 3/4 cup pecan bits
  • 3/4 cup butter, melted

Boil potatoes until tender (or used canned sweet potatoes).
Preheat oven to 400*.
Spray 9x13 baking dish with butter spray.
In an extra large bowl, mash up potatoes then add the remaining casserole ingredients.
Mix together well and pour into prepared baking dish.
In a separate bowl, combine topping ingredients.
Spread topping over casserole.
Bake for 25 to 30 minutes...until bubbly.

Order your 9x13 baking dish today! Pyrex is my fave! 


Friday, November 17, 2017

Customize your sprinkle cookies for any Holiday...



Problem: I love lemon sprinkle cookies, but want to serve them for Thanksgiving. How could I make them festive for this Holiday?

Answer: Use different colored sprinkles to make these lemon sprinkle cookies suitable for any Holiday!


Lemon sprinkle cookies always catch the eye because of the various colors of sprinkles that surround each one.


For Christmas, use red and green sprinkles.
For birthday sprinkle cookies, use multiple colored sprinkles.
You can also use chocolate sprinkles for a Thanksgiving look or orange and brown sprinkles for a Halloween themed cookie.

Go beyond the sprinkle! Try using small Holiday shaped candies to roll your cookies!



Lemon sprinkle cookies

         ¾ cup margarine

         1 cup sugar

         2 eggs

         ½ tsp salt

         ½ tsp baking powder

         2 to 2 ½ cups flour

         1 ½ tsp vanilla

         1 box instant lemon pudding mix

         Colored sprinkles


Preheat oven to 350*.

Line 2 cookie sheets with non-stick foil.

Cream together margarine and sugar.

Add eggs one at a time.

Add flour, salt and baking powder.

Add vanilla and pudding mix.
Pour sprinkles onto a paper plate.

Spoon a teaspoon at a time into sprinkles and coat each cookie.

Place on cookie sheets about 1 inch apart.

Bake for 9 to 11 minutes.

Check out these Christmas themed sprinkles!

Wednesday, November 15, 2017

Reese's fudge, Reese's fudge, Reese's fudge! Could it be so easy?


Can you believe that Thanksgiving is next week? It seems unreal to me, but I'll live. And whether I believe it or not, it's still coming! Yikes! 

I have an easy, rich and delightful recipe for you to try. Your family and friends will love it and think you spent hours making it! But, in all honesty, it may take you 15 minutes to prepare this scrumptious dessert. 


No bake Reese's Peanut Butter Cup Fudge 
  • 1 bag semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 16 Reese’s peanut butter cups

Prepare 8x8 square baking dish by lining it with no-stick foil.
Line dish with 12 Reese’s cups and set aside. 
Add into a 4 cup glass Pyrex measuring cup: chips and milk and stir. 
Place into microwave for 1 minute (on high heat) and stir.
Place back in for 30 seconds, remove and stir.
Do this until it is completely melted. Be sure you stir it every time you check it because chocolate chips keep their shape until they are stirred. So, it may appear that they are not melted and can easily burn if you do not stir them.
When ready, pour into prepared pan.
Top by crumbling the remaining cups over the top of the fudge and gently press them into the fudge.
Refrigerate a minimum of 3 hours and cut into 1 inch squares.



Get two 8x8 baking dishes in just 2 days with PRIME! 


You're welcome! :) 




You can also make your own peanut butter cups! You can use any shape mold, included the peanut butter cup candy molds you can buy. If you do not have candy molds, you can use a mini muffin tin to make your cups!

Saturday, November 11, 2017

Best pie crust tips ever! (And super easy recipe)




Have you ever made a pie crust that was too crumbly, too wet or too sticky? Check out this   list of tips to help you make the best crust for your pie.


Flaky Pie Crust

           1 cup plus 2 Tbsp. un-sifted flour

           1/2 tsp. salt

           1/3 cup oil (any vegetable oil)

           2 Tbsp. water

Stir together and roll out between 2 pieces of waxed paper.

If your dough seems wet, add a touch of flour until it reaches the desired consistency to roll.


Problem: Crust will not form.

Fix: If your crust is crumbly and will not stick together to form into a ball, chances are it is    not moist enough. Try adding a few drops of water until it holds together.

Problem: Crust cracks as you roll it out.

Fix: If your crust is cracking as you roll it with your rolling pin, it may be too cold. Allow it to warm to room temperature and try rolling it again.

ProblemDough is sticking to the rolling pin.

Fix: If your dough is sticky, it may be too warm. Place in refrigerator for 10 minutes and try  again. You could also try and add a slight amount of flour to the dough to get it to stop         sticking.

Problem: Crust is not brown.

Fix: If you would like a nice brown look to your crust, brush it with milk or an egg wash        before baking.

Tips:

If you are pre-baking your pie crust, do not stretch it into the pie plate. Be sure to roll it out  large enough to fit. Also, you can poke holes in it to keep it from puffing up while baking.

To get your pie crust easily into your pie plate, roll it out on a piece of waxed paper and       then flip it over onto the plate. Remove waxed paper and you are all set!

Need a new rolling pin?