Thursday, November 17, 2016


About a week or so, I went looking for a new cookie recipe because the holidays are right around the corner. I dug deep into my pile of cookbooks and pulled one out called, "Tante Marie's French Kitchen," from 1949. The gal that translated and adapted it was Charlotte Turgeon, who just so happens to have been a lifelong pal of Julia Child! The two women met in college. I absolutely loved watching Julia Child's show, "The French Chef," that was on PBS. Yep, my love of watching cooking shows goes back a LONG way!! Anyways, after I blew the dust off the top of the cookbook, I found a recipe for madeleines. The only thing about making madeleines is that you need a special kind of pan to bake them in! I went to my local Bed, Bath and Beyond (I love the store, plus I always have a bunch of coupons) and purchased a 12-cavity madeleine pan for about $10.00. I have never heard of a pan with 12 cavities. Maybe the pan needs to go to the dentist. LOL.  Okay, bad joke, I know.  Ladies (and men) who bake, if you don't have one, ask for it for a holiday present!!! The recipe was so simple to make and they turned out pretty well if I do say so myself!!!


4 large eggs
1 1/2 cups white sugar
1 1/4 cups unsalted butter, softened
1 tablespoon lemon juice
2 1/3 cups white flour

Preheat oven to 325 degrees and spray the madeleine pan with non-stick cooking spray and set aside. Get one small bowl and one large bowl. Separate the yolks from the whites of the four eggs. Put the whites in the small bowl and the yolks in the large bowl. Beat the yolks slightly with a fork and add the white sugar and butter. Mix by hand with a large spoon or use an electric mixer until well combined. Add the lemon juice and white flour and combine well again. Gently "fold," in the whites of the eggs and mix until smooth. Pour into each "cavity," making sure it's not filled too full. This recipe makes three dozen cookies. Bake for 20 minutes and let cool five minutes before removing to wire rack to continue cooling. Sprinkle with powdered sugar, if desired.

Thursday, October 20, 2016

No Yeast Cardamom Bread

I am always on the "lookout," for new quick bread recipes.  I recently picked up a bottle of cardamom at the Kroger even though I had NEVER used cardamom in my life!! Being the "bread," gal that I am,  I knew I wanted to make cardamom bread, but many of the recipes out there used yeast. I do keep yeast in my pantry (but I use that for my bread machine). This bread has no yeast, but does include buttermilk. I always have plenty of regular milk, because Dominic goes through a couple of gallons a week, but I typically do not have buttermilk in the fridge. You can easily whip up your own in a matter of minutes. Do you dye eggs around Easter? then you probably have white vinegar somewhere in your pantry. To make what you need for this bread, pour a cup of milk into a small bowl and then add a tablespoon of white vinegar. Set the timer for five minutes. Yep, that's it. When I made this bread this morning, I got the homemade buttermilk going and then mixed up the rest of the ingredients. I made a loaf of this bread earlier in the week (with no icing or walnuts) and there was just one piece left this morning. I now have made this bread both plain and with vanilla icing and chopped walnuts on top (which is the "traditional," way of making it). Both ways were super duper scrumptious!


2 large eggs, beaten
1 1/2 cups white sugar
1/2 cup canola oil
2 1/2 cups white flour
1 teaspoon baking soda
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup buttermilk
  (if you don't have any, put one cup milk and
  one tablespoon of white vinegar in a bowl
  and wait five minutes)

Preheat oven to 350 degrees and spray a  9 x 5 x 3 inch  loaf pan with non-stick cooking spray. Set aside. In large bowl, put the eggs and white sugar and mix well. Add the canola oil and mix well again. Next, put the flour, baking soda, cardamom, cinnamon, nutmeg and ginger. Combine and then add the buttermilk. Mix until smooth and pour into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the middle of the bread comes out clean. Remove from oven, let cool on a baking rack and then remove from the pan. Top with vanilla icing and walnuts, if desired. Keeps for up to three days covered at room temperature.

Tuesday, October 4, 2016

Pumpkin Snickerdoodles

One of my dear friends, Melissa, looked at my blog recently trying to find a pumpkin cookie recipe. Finding none, I told her I would try and come up with one! I am ALWAYS up for a baking challenge, so I decided to make pumpkin snickerdoodles! My absolute favorite "trio," of spices (cinnamon, nutmeg and ginger) are in these tasty "gems!" Shortly before I headed over to a disability ministry art event at Melissa's art gallery Sunday a week ago, I whipped up a few dozen cookies, thinking there would be at least a few left over for her to enjoy later with her husband. Well, guess how many were left. ONE!!! You know what that means. Well, it actually means three things, the participants at the art event liked them, since I didn't even get a picture of my first platter of cookies, I had to make some more and I owe Melissa a platter of cookies!


1 cup unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar, lightly packed
3/4 cup packed pumpkin
1 large egg
2 teaspoons vanilla extract
3 3/4 cups white flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger


1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

In a large bowl, put the butter and white sugar and cream until smooth by hand with a large spoon or with electric mixer. Next, add the light brown sugar, pumpkin, egg and vanilla extract. Mix until well combined. Lastly, add the white flour, baking powder, salt, ground cinnamon, nutmeg and ginger. Mix by hand with large spoon until it turns into a soft batter. Don't over mix. Cover with plastic wrap and put in the fridge for a minimum of two hours. When ready to make, preheat oven to 375 degrees and cover a large cookie sheet with parchment paper. Roll the batter into four dozen balls the same size (a little smaller than a golf ball) and set aside. In a small bowl, put the topping ingredients - white sugar, cinnamon, nutmeg and ginger. Using a small spoon, mix until combined. Roll each ball into the sugar topping mixture, coating the entire ball. Place a dozen at a time on the cookie sheet and using the bottom of a drinking glass, first put in the sugar topping mixture and then press the ball. Bake for 12 minutes and then remove to wire rack immediately to continue to cool.  Store covered at room temperature for up to one week. Side note: parchment paper is my new favorite baking item for cookies. If a recipe calls for ungreased cookie sheets, I use parchment paper. I bought the Kroger "house," brand a while back and I still have several sheets and no "stuck" cookies!!

Monday, September 12, 2016

Strawberry Trifle

When I was trying to tell the hubby that I wanted to make a "trifle," he kept calling it a "truffle." I tried and tried to explain to him that it was two separate things. LOL. Anyways, I was really proud of myself because I barely spent any money on this dessert! I had a digital coupon from Kroger to get a FREE angel food cake and the whipped topping and the strawberries were both on sale!! A "classic," trifle has the cake soaked in sherry or "fortified wine." Um, since Dominic was going to have some of this and he's only 12 years old, that wasn't an option. This trifle had to be "kid friendly!" Even if I hadn't gotten the ingredients for this trifle either free or on sale, it still wouldn't be an expensive dessert to make. I think it's pretty impressive, don't you?


13-ounce angel food cake, cubed
  (about six cups)
8-ounce container of whipped topping
1 pound fresh strawberries, hulled and sliced

In a large glass serving bowl, put two cups of the cubed angel food cake, 1/3 of the whipped topping and 1/3 of the strawberries. Repeat two more times, ending with the strawberries on top. Cover with plastic wrap and put in the fridge 30 minutes. When ready to eat, a large spoon is much better to "scoop," out a piece. Drizzle chocolate syrup on top, if desired!! YUMMY!

Thursday, September 1, 2016

Chocolate Pudding Brownies

Last week, while cleaning out and sorting our food pantry, I came across a few items that had gotten pushed towards the back. I found a bag of Cracker Jacks (yeah!), which were still relatively new and quite tasty and a box of Hershey's Instant Chocolate Pudding. I could have whipped up some pudding, put in this house, brownies rule as one of our #1 desserts, so I opened up the package of pudding and dumped the dry mix into the bowl. I then added the usual ingredients for brownies - flour, sugar, etc., but also added chocolate syrup, milk chocolate chips and chopped pecans. Wow, these brownies are totally scrumptious and decadent!! Triple the chocolate, because you can never have too much chocolate, right?!?!?!?!


1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs
3.56 ounce box Hershey's Instant
   Chocolate Pudding
3/4 cup white flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon chocolate syrup
1/2 cup milk chocolate chips
1/2 cup pecans, chopped

Preheat oven to 350 degrees. Spray a 9x9 inch pan with non-stick spray. In large bowl, put the butter and sugar. Cream by hand with large spoon or with electric mixer until smooth. Add the eggs, box of pudding mix, flour, baking powder, salt, vanilla extract, milk and chocolate syrup. Combine well and then "fold," in the chocolate chips and pecans with a large spoon. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Cool and then cut into squares.

Thursday, August 18, 2016

Henrici's Coffee Cake

I found this coffee cake recipe in an American-Slovene Club cookbook from 1951 that was published in Cleveland. After TONS of research on the Internet, I found out a few interesting facts - Henrici's was a German bakery/restaurant in Chicago that opened in 1868 and closed permanently in 1962. How a recipe from a German bakery/restaurant in Chicago landed in an American-Slovene Club cookbook in Cleveland remains a mystery. I'm guessing that the coffee cake recipe was probably kept a secret, and people tried to replicate it. There are variations - you can add nuts or raisins, which I chose not to do. The recipe out of the American-Slovene Club cookbook also said use a "pinch of salt." What exactly is a pinch? I used 1/4 of a teaspoon and that seemed to work.  All the recipes I found had lemon extract, lemon rind or lemon juice in some way, shape or form. I don't think I have ever bought lemon extract in my entire life and I rarely have a lemon on hand. So, that left one item I did have, the lemon juice! Some recipes said use one teaspoon and others said use a tablespoon. An entire tablespoon of lemon juice seemed like a lot, but I ended up using that much! This coffee cake smelled so yummy while it was baking. If you notice a few cracks on the top, it's because I was impatient and tried to remove the coffee cake from the pan before it had cooled enough. Well, I was hungry and wanted it for breakfast! I can tell you this, it was so moist and delicious. I love, love, love recipes that have some sort of history to it, it makes baking even more fun! I did find a copy of a 1948 menu from Henrici's on the Internet, but didn't see the coffee cake on there. I did discover they had their own special blend coffee with whipped cream. Guess how much? Just 15 cents a cup!  Wow, imagining a cup of that coffee with a slice or two of coffee cake is making me hungry! I gave a piece to the hubby in his lunch today - he just sent me an e-mail, "the coffee cake you made was really great.  On a 1-10 scale, I would give it an 11!" I love it when that happens.


3/4 cup unsalted butter, softened
1 cup white sugar
3 large eggs
3 cups white flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 tablespoon lemon juice

Preheat oven to 350 degrees and spray a 12-cup fluted tube or Bundt pan with non-stick cooking spray. Set aside. In a large bowl, put the butter and white sugar and with an electric mixer or large spoon, combine until creamy. Add the remaining ingredients and mix until smooth. Pour into the prepared tube pan, spread the batter evenly and bake for 50-55 minutes or until a toothpick inserted into the coffee cake comes out clean. Remove pan to wire rack and when cool, invert onto a plate. Sprinkle with powdered sugar if desired.

Saturday, August 13, 2016

"Anytime" Blueberry Cobbler

This time of year, blueberries are cheap and abundant where I live here in Michigan. What do you do when you get tired of putting them on cereal? or using them in muffins? Well, you make them into a cobbler!!!  This morning, I was gathering my ingredients together in the kitchen, when I heard my husband's voice from the other room saying, "what are you making in there?" I told him I was making a cobbler. It didn't take too long to assemble and then I put it into the oven to bake. When I had pulled the cobbler out and it had just been cooling a few minutes, again I heard my hubby's voice. This time he said, "is it ready to eat?" I put some on a plate and handed it to him. After he polished his piece off, I asked him, "so, what would you give the cobbler on a scale of 1-10?" He said, "11." Cool. I was telling him that the warm cobbler would be so good topped with my homemade vanilla ice cream for dessert. His response, "I've always thought of a cobbler as a "breakfast," item." Yes, after being married over 20 years, these are the kind of conversations my husband and I have on a Saturday morning. 

To me, this blueberry cobbler is good "anytime," whether it's morning, noon or night!



2 cups (1 pint) blueberries, fresh
 (rinsed and patted dry)
1/4 cup white sugar
3 teaspoons lemon juice


2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons white sugar,
  one tablespoon reserved for topping
1/3 cup shortening
3/4 cup milk

Preheat oven to 375 degrees and spray a 9-inch round pie pan with non-stick cooking spray. Set aside. In a medium bowl, put the blueberries, sugar and lemon juice. Stir gently with a large spoon until all the blueberries are covered with the sugar and set aside. In large bowl, put the flour, baking powder, salt and one tablespoon of white sugar. Using two knives, "cut," in the shortening until it resembles coarse crumbs. Pour the milk in and with a large spoon mix well. On a lightly floured surface (about one tablespoon of flour), remove the dough from the large bowl and using your fingertips press out to nine inches. Pour the blueberry mixture into the pie pan and cover completely with the dough. Sprinkle the top evenly with one tablespoon of white sugar. Bake for 30-35 minutes or until the top starts to turn brown. Remove from oven and let cool. Top with whipped topping or ice cream or just as it is! Enjoy!