I don’t think there is a mother who has never been informed ten minutes before bedtime that their child just remembered they were supposed to bring cookies to school the next day. My favorite and a popular solution that’s been around for awhile follows! The nice thing about this recipe is that you can use any flavor cake mix you like or have in the house. You can add chocolate chips, nuts, coconut to the mixture and come up with some ‘homemade’ (hey! you DID make them at HOME!) cookies in a minimum of time and effort. Remember an extra drop of vanilla extract, pumpkin pie spices for a spice cake mix and such would work well.
1 package (18.25 ounces) favorite cake mix
½ cup butter (1 stick) melted
2 large eggs
Preheat oven to 350 degrees. Cookies sheets should be greased or sprayed with vegetable spray.
In a medium bowl, stir in all ingredients until well combined. Drop by tablespoons onto prepared cookie sheets, about 3 inches apart to allow for spreading. Bake for approximately 10-12 minutes until edges are brown. Let cool on cookie sheet a few minutes before transferring to racks to finish cooling.
Although we always called this a holiday cheesecake, I think it appeared many times at dessert time on ordinary days of the week. Naturally, any time cheesecake showed up after dinner, could be declared a holiday!
EASY HOLIDAY CHEESECAKE
2 cups graham cracker crumbs
⅓ cup granulated sugar
½ cup melted butter or margarine
Combine above ingredients and press into a spring-form pan. The crust should come more than halfway to the top of the pan. Refrigerate until ready to use. Pan requirement: seven to nine-inch spring form pan.*
3 8-oz. packages of cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1½ cups granulated sugar
Place softened cream cheese in a large mixing bowl. using an electric mixer, beat at medium speed until cream cheese is thoroughly creamed. Add eggs, one at a time, beating until each is well combined. Add vanilla. While running the mixer gradually add sugar, beating well. Mixture should be thick and smooth. Carefully spoon mixture into crust. smoothing evenly.
Bake in preheated 350 degree oven for approximately 50 minutes. Top will brown and crack. Cool and refrigerate eight hours or overnight before serving.
You can strike a festive note by spooning a puree of strawberries over each serving and garnishing with a mint sprig. Crushed pineapple also compliments cheesecake. Prepare about an hour ahead, a cup and a half of crushed pineapple combined with the zest of a lemon. Spoon over individual slices just before serving.
*A spring form pan is pictured above. Walmart usually sells them, three to a set for a budget-friendly price considering how often you will be baking cheesecake now!
I think one of my favorite desserts is a fresh pound cake with a bit of citrus scent wafting through the kitchen as it cools. Reading through the recipe, you can see this is an easy recipe with no mysterious ingredients you have to search for in the dark corners of the grocery store! The real magic comes when your cake is cooling and you decide how you want to serve it. Now, a simple slice of slightly warm cake is always a most welcome thing. However, there ARE other options!
Strawberries in season? Clean and slice up a generous amount, sugar to taste, and let set so the juices of the strawberries have dissolved the sugar into a sweet sauce. Put a spoonful of the berries on each slice of cake, follow up with whipped cream, and serve.
Feel like chocolate? Vanilla ice cream and chocolate sauce over each slice will magically make the cake disappear.
Just some fresh, diced pineapple would work well. If it is a grownup dinner, soak the prepared pineapple in a tablespoon of rum or brandy an hour before serving.
Fresh and Lively Pound Cake
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup softened butter (margarine will be okay but butter is terrific!)
1 generous cup of granulated sugar
5 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest
Preheat oven to 325 degrees. Using a vegetable spray, prepare a regular-sized loaf pan. Combine the dry ingredients and set aside. With an electric mixer, beat the butter until very light and fluffy. Slowly add the sugar until well incorporated. Add the eggs, one at a time, beating well between additions. Add the nutmeg, extracts and zest. Gently fold in the dry ingredients. Smooth into the loaf pan. Bake for approximately an hour or until a toothpick inserted in the center comes out clean. The top should be well-browned and cracked. Cool thoroughly in pan before removing and slicing.
Walnut Apple Spice Pound Cake
2 cups sugar
1 ½ cups vegetable oil
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon Vanilla
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 cups apple; peeled, cored & finely diced (tart, green apples work best.)
1 cup walnuts, finely chopped
Mix sugar and oil, add eggs and beat well. Combine flour, soda and salt. Add flour mixture to beaten egg mixture. Stir in vanilla, apples, spices, and walnuts. Mix well. Spoon batter into a greased tube pan. Bake at 325 F for 1 hour and 20 minutes. Allow cake to cool to room temperature before removing from pan.
*Some of the gluten-free flour blends are ‘cup-to-cup’ measurement meaning the same amount called for in wheat flour will work with the same amount gluten-free flour.
When the children were little, making pot pies was a mistake because they would only eat the crust and forget about the meat and vegetables. Very frustrating when you carefully fill and top individual pot pie dishes only to have most of the contents returned. And, yes, cries of desperately hungry children 30 minutes later didn’t move my heart to make them a peanut butter sandwich.
The parents, on the other hand, felt that they would prefer a bit more of the crust which evolved into my Deconstructed Beef Pot Pie. Hey, I couldn’t find any laws on the books saying that the crust has to be baked on top of the meat. As you can see from the pictures, the meat gets stewed into a tender treat and the crust can be cut to order. These days, everyone wants their beef pot pie contents on the crust rather than under it. Another plus is that I don’t end up having to crowd four to six individual pot pie dishes into the dishwasher.
The crust is gluten-free and made with butter, some olive oil, and enough iced water to form a dough. I bake it at 400 degrees on a parchment-lined baking sheet.
Not sure with the craziness of the world, but I think that we are still allowed to cook any kind of food we want in the privacy of our kitchen. Being of German heritage from my mother’s side of the family, naturally, I’m making fajitas and homemade tortillas for dinner!
Anyway, I learned a long time ago in my family meal preparation, homemade is better and less expensive. I’ve been making flour tortillas forever and no longer even follow any set recipe. When my husband had to be declared a gluten-free zone, I just switched the flour ingredient in my recipe to a gluten-free blend. Authentic Foods Gluten-Free Bread Flour Blend is currently my favorite although I still enjoy using BetterBatter Gluten-Free flour.
We decided we had a yearning for fajitas for dinner this evening. My husband only has one or two Saturdays a month off so we decided to celebrate this. I spent the afternoon with food prep and he cleaned the house for me. Since I’d rather cook than clean house and he’d rather clean house than eat the mediocre dinner he might venture to prepare, it was a good deal for both sides!
My recipe for flour tortilla? Basically, I put around three or four cups of wheat or gluten-free flour in the bowl, add a teaspoon of baking powder, a teaspoon of salt, combine, and then add hot tap water slowing to the dry ingredients until a workable dough evolves. I use an ice cream scoop to parcel out the amount of dough to roll out for each tortilla. I have a cast iron pan but most any frying pan would work for cooking them on both sides or until some bubbles and browned blisters show up. You want them baked but not crispy!
Hard as I try to roll them out to a beautiful, uniform circle, I usually end up with what looks like various countries removed from the map. I do have a tortilla press (More of that German heritage!) but it only makes small one and, sometimes, you need a larger size.
This is also a fun kitchen activity for mom and the children so they can see what goes into fixing a meal and be proud of the results of their efforts.
Yes, there are some times that you actually need to have a cake ready within hours for unexpected company, a birthday cake, a gift for a friend, etc. Unfortunately, we find the rest of the day crowding in on us and have no idea what to do except head over to the store bakery for something that will taste and look store bought!
This has been a favorite recipe in my family for years. My mother came across it over 40 years ago and it has saved the day many events since. I like the fact that it is open to interpretation in that you can use whatever flavor cake or pudding mix you like for the perfect end result. Don’t care for the sherry, use water or juice.
Don’t have a bundt pan? Make cupcakes or use a loaf pan.
Easy Bundt Cake
1 yellow cake mix
1 small package instant vanilla pudding
3/4 cup vegetable oil
3/4 cup sherry
Combine all ingredients and mix just until well incorporated. Smooth into a well-greased and floured bundt or tube cake pan. Bake at 350 degrees approximately 35-40 minutes. Cool ten minutes in pan and invert onto serving plate. Dust with powdered sugar.
Add ½ cup ground walnuts or pecans to the cake batter before baking.
Add 3/4 cup toasted coconut to the cake batter before baking.