Baked Goods – Page 7 – Papas Cutting Board

Blueberry Oatmeal Cookies

Of all the blueberry cookie recipes I’ve tried, these are a favorite and a keeper. I made these last year, and have blueberries in the fridge, so I’m making again this weekend. They are delicious, and even better after sitting overnight in a covered container, and with coffee.

Blueberry Oatmeal Cookies recipe from a vintage book. The Blueberry Council. 1977 is loaded with great recipes. There are so many I plan on creating.

I froze half of the dough – I scoop the balls on to a dish and flash freeze, after 15 minutes, drop them in to a labeled freezer bag – the label has cookie name, temp and time. This makes a lot
The house smells amazing.

My experience with these is, they are weather temperament. If it’s cool out, they hold a chunkier size after baking. Perfect for winter baking.
If it’s warm/hot out, they are flatter after baking. I prefer the chunkier state, so I refrigerate dough for about 30 minutes or longer before baking and don’t allow the house to be too warm while oven is on

BAKED CHEESY ZUCCHINI BITES

These are delicious! I found this website last year with this recipe and had to make these due to our neighbor giving us quite a few zucchini. I made these again this year, and this time I added shredded carrots. This is a delicious recipe for using up the excess of squash we all have in our gardens.

Baked Cheesy Zucchini Bites

Strawberries ‘n Cream Bread

Strawberries are a great price at Kroger. I remembered these cute little recipe books I had with fruit as the main subject. I decided to try this Strawberry Bread. This was easy to put together. The bread is moist and delicious. I decided to add a few 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. I tried the 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.

Apples Supreme

1987 Cooking with Mickey Around the World

The most requested recipes from Walt Disney World and Disneyland

Delicious with ice cream. I will make this again, but I won’t make the graham cracker crust. I didn’t really see what the difference was when I had some with and without the crust. The apple filling is delicious, and full of caramel flavor – you will want a cookie sheet under this as it bubbled over. The topping is crispy and perfect.

Banana Tea Bread

This is from my 1958 Mary Margaret McBride Encyclopedia of Cooking volume 2; page 318
I also made this with plantains, and did not care for the taste. I covered the plantain bread in icing to help with the flavor, as it was too bland. I then made this with bananas, and the bread was delicious without needing any help.

Blueberry Carry-Cake

Blueberry Carry-Cake

Delicious! I will make again

(From the Prize Winning Blueberry Recipes from the North American Blueberry Council cookbook)

3 cups all-purpose flour3 tsp baking powder1 tsp salt3/4 cup sugar1 tsp ground nutmeg1-1/2 tsp ground cinnamon1/2 cup vegetable shortening3 eggs1 cup milk1 tsp vanilla extract3 cups fresh or dry-pack frozen blueberries, or 2 cans blueberries, well drained

Streusel Topping:
3/4 cup all-purpose flour3/4 cup quick cooking oatmeal3/4 cup firmly packed light brown sugar1/2 cup butter or margarine
Combine flour, baking powder, salt, sugar, spices. Cut in shortening until particles are very fine. Add eggs, milk and vanilla. Beat until batter is smooth and thick. Spread batter into a greased 13x9x2-inch pan. Sprinkle blueberries over top of batter. Combine streusel ingredients and mix until crumbly. Sprinkle crumbs over the blueberries. Bake in a preheated moderate oven (350 F.) for 40 to 45 minutes or until firm to the touch. Cool in pan and then wrap to take to the picnic.Tip: I lightly pressed the blueberries into the batter. I baked this for 50 minutes, here in Indiana.

Peach Cobbler Cast Iron style

Peach Cobbler in the cast iron fryer pan – deep pan, so I tripled the recipe for the peach filling and doubled the topping recipe.

Delicious! Yes, I will make this again.

I’m thinking peaches and blueberry combo next time.

What I did differently was I used canned peaches, and instead of using boiled water for the topping, I used peach juice from the peaches. (boiled it – I believe instead of 1/4 cup like what is called for in the water; it took closer to 1/2 cup of peach juice

https://www.allrecipes.com/…/…/fresh-southern-peach-cobbler/

Vegetable – Garden Cake

This is from the Encyclopedia of Creative Cooking 1980 cookbook

Vegetable-Garden Cake

3 eggs, beaten until fluffy

1 cup oil

2 cups granulated sugar

1 1/2 cups lightly packed shredded zucchini

1/2 cup tightly packed shredded carrots

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 cup ground almonds

1/2 teaspoon cinnamon

milk glaze:

1/2 cup sifted confectioners’ sugar

2 teaspoons hot milk

1/4 teaspoon vanilla

1/2 cup powdered sugar, sifted

10 marzipan carrots

Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. pour into 2 greased and floured 9-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)

Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.

Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread.

Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake. Yield 10 servings.

Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe in a recipe like this, when it comes to these vegetables, you can play with a variety. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work

From the Encyclopedia of Creative Cooking

This cake is moist and delicious

Sour Cream Apple Squares

I decided to clean out a vintage night stand in the attic. I assumed my late mother in law kept all receipts, and cancelled checks in it. I found this heavy, very full box in bottom with handwritten recipes. 1971

I am thrilled with the handwritten recipes, as a favorite fudge recipe was included

I have wanted one of these Betty Crocker totes, and to see it full —Now I have one!

I decided to bake one of her included recipes. These are delicious and the house smells like fall

Apricot Financiers

Apricot Financiers – these cute little bite size cakes are yummy! – (only 4 ingredients!) These are perfect because they are not too sweet – the sweetness is the apricot – these are made with almond paste

The recipe says 30-40 minutes – 30 burned them – the second batch I did for 18 and it still would have been best at about 15 but the good thing is I only did a few on second batch to figure out the time so only do a few to figure out your time Second: I used cup cake liners for first batch – hard to get out – stuck to liners – second batch I just sprayed the mini muffin tin – perfect – came out easily I halved the recipe as I only had 8 oz. almond paste and half made a lot

The next time I make these (and I will) I will add a small piece of apricot to the bottom of each cup before pouring batter over – I used a pastry bag as it is just easier for me to control portions. Also I let this sit in fridge over night before baking – the recipe recommends a few hours or overnight