Desserts

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners’ sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.

Fresh Strawberry Pie

Fresh Strawberry Pie

from a Southern Plate

Fresh Strawberry Pie

* 1 C sugar
* 1 C Water
* 3 T strawberry gelatin mix
* 1 Pint Fresh Strawberries
* 3 Heaping Tablespoons Cornstarch
* 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.

Make Easter Special with Easter Tea Cakes!

I made Easter Tea Cakes yesterday to add my kiddos Easter Baskets. I made sure to make enough for the teachers Goody bags as well. This tea cake recipe is so versatile and can be decorated for any themed party or holiday. I guess I love the simplicity of this recipe the most, plus I always have the ingredients on hand. I made pink and yellow Easter Eggs and Bunnies, I know my kids will love these. This tea cake is slightly sweet with a simple sugar icing a perfect combination. Why not bake something special today.

I want to wish everyone a happy and safe Easter.

Southern Tea Cake Recipe

1 – C butter or margarine (2 sticks)
1 – C sugar
3 – eggs
3 – 1/2 C self rising flour
1 – tsp vanilla

Cream butter and sugar. Add eggs and mix again. Add vanilla and flour and mix well. Roll thin on floured board, cut with cookie or biscuit cutter. Bake at 350 for 8 – 10 minutes. Sprinkle with sugar while warm or ice with simple icing when cooled.

Simple Icing

(I made a double batch of icing)
2 – T softened butter or margarine
1/2 – C Confectioner’s sugar
2 – Tablespoons milk (can add more if needed)
1 – tsp vanilla extract
Few drops food coloring

Cut butter into confectioner’s sugar. Add milk and stir until lumps are gone. Add one teaspoon of vanilla and a few drops of food coloring, stir until combined. Spoon onto cookies or tea cakes and spread with back of spoon. Top with sprinkles while still wet, if desired. Let dry before stacking or placing in goodies bags with a pretty ribbon tied around the top. I made these cookies a couple days in advance. Once the frosting is completely dried, I placed the cookies in a large zip lock bag and put them in the freezer until the night before i want to serve them.

* Watch these cookies closely they only need to bake about 8-10 minutes. Very light in color on top and golden brown on the bottom*

Don’t have Self Rising Flour on hand no worries…

How to make Self Rising Flour:
Using a dry measure, measure the desired amount of all purpose flour into a separate container.
For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Mix to combine.

For more great recipes, click here to visit my recipe blog: Mommy’s Kitchen

Original recipe adapted from: Southern Plate

Frugal WAHMs Talk Radio April 6th Show

On today’s show we were so honored to have with us Book Author Karen Gonzalez. Karen was here to share with us her latests E-book titled “Family Folktales: What Are Yours?“. We learned alot about Karen today, she shared with us that every since she was eight years old she found herself writing and it became a passion for her. As a child she remembered taking childhood books and rewriting them to create her own story. Later on Karen developed a career as a journalist featured in several magazine and as a Journalist for several well known companies.

Karen explained to us how she got started in writing FolkTalk writing and she also explained a little bit more about what exactly FolkTale writing is. Along with telling us how she got started she shared some great tips with us for if you wanted to try your pen or keyboard at Folktale writing. Some of the wonderful tips she shared is a FolkTale is simply how you perceived or understood a story you were told or heard. It does not have to be filled with tons of accurate information but it is your sharing a story or something that happened in your point of view or how you saw it.

Sinfully Easy Chocolate Eclair Cake

One of our favorite favorite desserts is “Chocolate Eclair’ Cake” It definitely falls under the quick and easy category. It uses graham crackers, instant pudding & chocolate frosting. This dessert tastes just like a “Chocolate Eclair”. But instead of being one little Eclair’ there is definitely enough for a crowd!! This is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools, just a bowl and a spoon! My daughter loves to help make this cake.

Ingredients & Directions:

2 (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 (8 ounce) container frozen whipped topping (cool whip), thawed
3 cups milk
1 (16 ounce) package graham crackers
1 (16 ounce) tub prepared chocolate frosting

Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don’t have a whisk a spoon works just as good. Add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Time for the chocolate frosting.

I put my chocolate frosting in the microwave for just a bit on defrost!! don’t choose cook or you will have a clumpy mess. Microwave it for about 20 -30 seconds just to get it nice and smooth. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. OK now for the BAD NEWS!!!!! sorry but you gotta do this part chill the cake overnight or 12 hours before serving. This will insure that the crackers soften up and be just like a eclair. You can do it! you wont be disappointed. Slice and serve.

For more quick and easy recipes visit my site: Mommy’s Kitchen

Peanut Butter Brownies

Peanut Butter Brownies

1 stick butter
3/4 C peanut butter
1 3/4 C sugar
1 1/2 teaspoons vanilla
4 eggs, slightly beaten
1 1/2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 C chocolate Chips

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt butter in a 4 quart pot, after the butter is melted
Take pot of the heat. Add peanut butter , and stir until melted. Stir in sugar and vanilla. Add eggs with spoon
stir until well blended. Add flour, baking powder, and salt. Stir until well blended. Stir in Chocolate Chips.
Spread in prepared pan and bake for 35 minutes or until tops is golden brown
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Homemade Baby Teething Cookies

OK, this recipe is far from my usual recipe, but it really is a good one to pass on. I know there are a lot of mommy’s out there with babies that read my blog, so I thought this baby cookie would be a neat addition. I found this recipe about 10 years ago when my daughter was a baby. I was trying to figure out what to do with all that baby cereal I had left over from when Mackenzie was not so interested in eating her cereal anymore. I had boxes and boxes of Gerber baby cereal coming out of my ears.

Some how I found this recipe for Homemade Baby Teething Cookies online. I don’t even know what I was searching for, but I came across it and thought it would be a fun recipe to try. I baked them up and Mackenzie loved them. I thought to myself WOW those were so easy to make. These cookies quickly became a favorite in our house anytime we had babies around.

Baby Teething Cookies Recipe

2 tablespoon shortening
1/2 cup sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon water or juice
(I used water)
2 cups dry baby cereal
(rice, oatmeal or barley any brand)

Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking powder, salt, vanilla and water. Gradually stir in baby cereal. Knead until smooth. Pat into a rectangle. Cut into 1 inch bars. Smooth edges so they will not be sharp. Or roll dough in a little flour and cut with cookie cutters. (circle and basic shapes are best) Bake for about 20 min. or until dry. Store in uncovered container overnight.

* Statistics state not to give babies eggs until one year of age, use your own personal judgement. My kids were one year of age when i made these cookies *

For step by step directions and photos on how to make these cookies , click on the link to my site: Mommy’s Kitchen.

Kick Butt Gorilla Bread

Ingredients:
1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 – 12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts or pecans

Directions:
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

* I drizzled a powdered sugar glaze over the gorilla bread before serving to make it that much better Ü (powdered sugar, vanilla extract, butter and milk) mix together until it’s the consistency you want, drizzle over warm bread and serve.

* If you don’t know what Gorilla Bread is, it’s really just a mega version of Monkey Bread. If you have never made it then you don’t know what you are missing. Monkey Bread is a sticky, gooey pastry served as a breakfast treat. Gorilla Bread has a ooey gooey cream cheese center sure to please.

Recipe Submitted by Tina Butler
Email: tinabutler@sbcglobal.net
Website: http://tinamommyx3.blogspot.com/

Semi ~ Homemade Tres Leche Cake

Ingredients:

1 box (18.25 ounces) plain yellow cake mix, prepared according to package
directions
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces)
evaporated milk
1 Can 7.6 oz Nestle Media Crema (table cream) or whole milk

1 – 8oz Tub Cool Whip or
1 pint whipping cream + 2 tablespoons powdered
sugar
Sliced Fresh fruit optional for garnish
(I used strawberries,
pineapple chunks, Mandarin oranges and kiwi’s)

Directions:

Prepare the cake mix according to package directions, adding the ingredients
specified on the box. Prepare a 9-by-13-inch baking pan and bake the cake, again
according to the package directions, until done, about 30 minutes. When cake is
done, remove it from the oven. While cake is still warm, using a toothpick or
wooden skewer, prick cake all over (every 1/2 inch). In a large glass measure,
stir together condensed milk, evaporated milk and whole milk and slowly pour
over cake, distributing evenly. (The cake should absorb all of the milk if it is
poured slowly.) Allow cake to sit at room temperature for 30 minutes. Cover with
plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well
chilled. Finish frosting the cake with cool whip or fresh whipping cream,
garnish with fruit and chill until ready to serve.

Recipe Submitted by Tina Butler

Email: tinabutler@sbcglobal.net

Website: http://tinamommy3.blogspot.com

Valentines Day Cake Balls

Valentines Day Cake Balls

Ingredients

1 (18.25 ounce) package strawberry cake mix + cake mix ingredients
1/2 – 1 (16 ounce) container prepared cream cheese frosting
1 – 24 oz block vanilla flavored almond bark &
milk chocolate flavored almond bark
(I use Plymouth Pantys almond bark from Walmart)
Icing paste or candy coating paste
sprinkles (optional)

Instructions

Prepare the cake mix according to package directions using any of the
recommended pan sizes. When cake is done, crumble while warm into a large bowl,
and stir in the frosting until well blended. Melt vanilla coating in a glass
bowl in the microwave on the DEFROST selection or in a metal bowl over a pan of
simmering water, stirring occasionally until smooth. Use a melon baller or small
scoop to form balls of the cake mixture. Dip the balls in melted candy coating
using a toothpick or fork to hold them. Place on waxed paper to set. Roll in
sprinkles or leave plain. I tinted the vanilla coating pink and swirled dark
pink over that. For the chocolate covered strawberry cake balls, I dipped them
in chocolate and swirled dark pink on top of that.

Variation to Recipe

* This recipe is for Chocolate Covered Strawberry Cake Balls & Strawberry
Cheese Cake.

There are a ton of different cake mixes on the market. The possibilites are
endless on mixing cake mix flavors and frostings. Just use your imagination.

Email	tinabutler@sbcglobal.net
Company or Site Name	Mommy’s Kitchen
URL address	http://www.tinamommyx3.blogspot.com/
Short Bio	Visit Mommy’s Kitchen. I have step by step photo tutorials and directions, so you can cook simple home cooked meals for your family.

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