Crunchy Onion Sticks

I forgot to take a photo last night. I made these from the TOH 2011 Holiday Gathering cookbook. These are fun to eat; my 24 year old son said he thought it would be a good idea to take the leftover (it made a lot), dry them and cut them up as croutons. So, I did.

My tip: I would cover these lightly with the onions and make sure you crush the dried onions up fine – the chunks can fall off easily while moving them on to the pan.

This was easy to make and a fun snack.

Peanut Butter Cup Blondies

Peanut Butter Cup Blondies

2 large eggs

¾ cup packed brown sugar

½ cup creamy peanut butter

¼ cup butter, melted and cooled

3 Tbsp 2% milk

1 cup all-purpose flour

1 tsp baking powder

1/8 tsp salt

4 peanut butter cups, chopped

In a large bowl, beat eggs and brown sugar for 3 minutes. Add the peanut butter, butter and milk; mix well. Combine the flour, baking powder and salt, gradually add to sugar mixture, beating just until blended. Stir in the peanut butter cups. Spread batter into a greased 9-in square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

I didn’t have the peanut butter cups, but I had a bag of mini white peanut butter cups and a bag of peanut butter chips. I added half the bag of chips with the mini chips – which I chopped into smaller pieces. This recipe was fine but I felt it needed something else so I melted the remainder of the peanut butter chips and drizzled them over the top.

Pumpkin Apple Crisp

I’ve had knee problems for several months now, making the idea of standing in the kitchen unbearable. I decided to try this recipe over the weekend, because I was tired of not feeling up to baking. I was not thrilled with this taste combo. I’d like to try it again with different apples. I used Granny Smith apples, and thought, “Meh” This is disappointing as I’ve loved every recipe from this book.

Maybe it is just me, because I don’t have my mojo going – I miss it and I hope I can get it back, soon.

Blueberry Banana Bread

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
3 medium bananas, mashed
1 cup blueberries (coat the berries in flour; about 1 tsp)

Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.

In a large bowl, cream together the softened butter and sugar. Add the
lemon juice and vanilla, mix well. Add the eggs. Combine the flour, baking soda,
baking powder and salt, stir into the butter mixture until smooth. Mix in the sour cream, walnuts and bananas. Stir in the blueberries. Spread evenly into the prepared pan.

Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the
center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before
removing to a wire rack to cool completely.

Blueberry Peach Crisp

Jim brought in 2 pints of blueberries from our garden, and I needed to save the peaches as they were several days old. Peaches ae a great price right now.
This makes a lot of juice so it is perfect for topping the ice cream

Fᴏʀ ᴛʜᴇ Fɪʟʟɪɴɢ:

2 pints blueberries

5 or 6 peaches, peeled, pitted and cut into 1-inch chunks

1/2 cup granulated sugar

grated zest of 1 lemon

1/4 c. cornstarch
Fᴏʀ ᴛʜᴇ Tᴏᴘᴘɪɴɢ:

1 1/4 cups whole-wheat flour

1/2 cup rolled oats

1 cup packed light or dark brown sugar

1/2 tspns ground cinnamon

Kosher salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 tspn pure vanilla extract

Ice cream or whipped cream for serving

1. Preheat oven to 350

For the filling, in a large mixing bowl, combine the blueberries, peaches, gran sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 qurarts) or 8 1-cup ramekins. Set aside.

2. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.

3. Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together (I did not need to do the water part)

Sprinkle the topping over the blueberry mixture.

4. Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned. 35-40 minutes. (I did 40 minutes here in Indiana)

Serve warm with ice cream or whipped cream.

Strawberries and Cream Bread

I have this collection of cute little shaped cookbooks – I have made many recipes from the fruit ones, and not been disappointed. Strawberries are a great price at the stores. I thought of these cute little vintage recipe books I had with fruit as the main subject. Judith Bosley 1991.

Our friends are having a large yard sale this weekend so I want to take them some bread for an easy breakfast for them. I decided to try this Strawberry Bread. This was easy to put together. The bread is moist and delicious. I added a couple of things to the topping. The topping called for only cream cheese, and a bit of the strawberry juice. I tasted it and thought, “meh, let’s see what I have in the pantry” : Oils, extracts and flavorings are always something I like to turn to to add a bit of zing to a recipe. Banana vodka (1 Tbsp), and 1 Tbsp of powdered sugar. I used a mixer to get the icing to the correct consistency. Add this to the bread while it is warm so that it drizzles over the sides. I added chopped strawberries to the top of each slice. I used walnuts for the nutmeats in this recipe.

2 extra ingredients to icing. This is up to you, if you want to add to the flavor. I use the airplane size bottles, because they are inexpensive, and you do not have to worry about what to do with rest of bottle

I have an abundance of fruit, and I’m scanning these books. Next on my list is the Blueberry Pineapple Bread and the Banana Blueberry Bread. Oh, and the Blueberry Lemon bread and………..

Strawberry Pecan with Lemon glaze

Jim wanted me to bake a cake without salt as he is trying to watch his blood pressure. I remembered seeing this recipe in the book: Coffee Cakes and Quick Breads by Renny Darling. I added strawberry oil to the glaze. I also prepared this in a 9×13 instead of mini bread pans so I had to adjust the time (as you’ll notice on the recipe) This is good — Jim says this is delicious and when it is cold, it is even better. He has been eating it for breakfast.

Pumpkin Raisin Doodles

I shared these last year from a 2015 Better Homes and Garden baking magazine. I had a request for them today, so I’m sharing them again.

Tip: I baked for 15 minutes. These can stick to the cooking mat if they are not well coated in the sugar/spice mixture. I moved immediately to wire racks as these held their shape as soon as I pulled them out of the oven.

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