This book has delicious recipes based on orchard goodies. I have made a variety of recipes from this book, and each one has been delicious and prepared many times over the years. Today, my husband brought home peaches from a local produce stand that smelled amazing as soon as he brought them in to the house.
This recipe called for adding the peaches to the top of the cake, but I mixed them into the recipe and baked them inside the cake. I made up the glaze by adding a couple of Tbsp of melted butter to confectioners’ sugar, 1/4 tsp of maple extract, 1/4 tsp of caramel extract, and 1/2 tsp vanilla extract. I toasted 1/4 cup of pecans, chopped them, and added them to the top of the cake after glazing it, along with chopped peaches.
This cake is delicious without a glaze. My husband was curious what it would taste like with glaze. He loves it. I prefer the cake in the morning with my coffee without glaze, as I try to stay away from sugar as much as possible.
We have multiple chestnut trees on our property, and I discovered a site featuring a chestnut praline syrup recipe. I enjoy the Chestnut Praline latte from a popular coffee shop, but it’s only available during the holidays, and I prefer a sugar-free option.
I prepared the recipe from The Healthful Ideas using Swerve brown sugar, and I’m thrilled with the flavor of this syrup—its aroma is simply divine. I incorporated the strained chestnuts and pecans into my oatmeal, and I plan to top brie cheese with some of this syrup as well. I’ll share a photo of the brie here this weekend.
Pumpkin Pecan pancakes for lunch today – it was like having dessert, while having lunch (of course, with a side of bacon)
This made 7 (about 3″ wide) pancakes for me. I used a sugar free maple syrup and added a side of bacon. You can also try these with sugar free jam, or just butter, or maybe some cinnamon sugar (keto style), etc. I froze the remainder of these, and love knowing they are in the freezer when I want a quick breakfast.
Preheat oven to 350. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat in to creamed mixture. Stir in baking chips and pecans. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in the confectioners’ sugar, maple syrup and maple flavoring until smooth. Drizzle over cookies, let dry completely. Store between pieces of waxed paper in airtight containers.
Tip from my kitchen: On a mat – these baked in 12 minutes; on parchment paper – I left them in another 3 to get a darker brown. This makes a lot – I froze half the batter, in balls, for adding to cookie gift trays. I stored the maple glaze in a jar in the fridge, and used some of it on the pumpkin chocolate chip cookies, and maple biscotti. These are delicious. I’ll also share a photo of how different the glaze can look based on the manufacturer. The Kroger extract was clear, making the glaze almost white. The Meijer extract was a dark brown, making the glaze more brown.
These are delicious.
I found this recipe in a Taste of Home baking magazine.
Maple sweet potatoes: 3 medium sweet potatoes, peeled and cut in to 1 inch pieces, 1 cup of water in IP (you can put the potatoes in to a steam basket or just drop them in the water which is what I did); – set the pressure release to sealing; Select steam – set cooking time to 5 minutes at high pressure.
When finished – Quick release; strain the potatoes; add potatoes back to the pot –add 2 Tbsp unsalted butter; 3 Tbsp of dark maple syrup; 1/4 tsp kosher salt; 1/4 tsp ground cinnamon. Using a potato masher – mix this all together
If you want: toast some pecans and sprinkle over the top along with 1/2 tsp orange zest
For a casserole: Put this all in a dish – preheat over to 325 – top with marshmallows. Bake for 25 to 30 minutes until the marshmallows are golden brown on top.
We prefer maple syrup over brown sugar in a sweet potato casserole, and only toasted pecan topping. If you don’t have maple syrup – try brown sugar – the main part of sharing this dish I just made is I used the steam function. The potatoes did not take long, and they were a perfect consistency
Top Me Twice Cake1968 Pillsbury’s Bake Off Dessert Cook Book
I would refer to this as a pineapple pecan coconut coffee cake.
Yes, I will make this again. This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.
Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.
Top Me Twice CakeCake:
2 cups All Purpose Flour
1 cup sugar
1 tsp soda
1 tsp salt
1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained
1 teaspoon vanilla
2 eggs
Topping:
½ cup firmly packed brown sugar
1/3 cup flaked coconut
½ cup chopped pecans
Sauce:
½ cup butter or margarine
½ cup light cream
½ cup sugar
½ tsp vanilla
Oven 350 9 -inch square cake pan
Cake:
In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.
Topping: combine all ingredients
Sauce: In small saucepan, melt butter. Blend in remaining ingredients.
I would refer to this as a pineapple pecan coconut coffee cake.
This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful, and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.
Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes, and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.
Top Me Twice Cake
Cake:
2 cups All Purpose Flour
1 cup sugar
1 tsp soda
1 tsp salt
1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained
1 teaspoon vanilla
2 eggs
Topping:
½ cup firmly packed brown sugar
1/3 cup flaked coconut
½ cup chopped pecans
Sauce:
½ cup butter or margarine
½ cup light cream
½ cup sugar
½ tsp vanilla
Oven 350 9 -inch square cake
Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.
Topping: combine all ingredients
Sauce: In small saucepan, melt butter. Blend in remaining ingredients.
Papas Cutting Board 