Banana Pudding on Steriods

This was originally posted on September 2, 2013, but I am making it this afternoon, so I thought it might be nice to re-post.  This time I am making it with Vanilla Wafers instead of cake.  I use the least expensive cookies that I can find because those seem to be more porous and soak up the pudding.

D.

Brown Sugar Molasses Muffins

    Well, Autumn has arrived in Central Texas, early this year.  After a mild summer, by our standards, we seem to be having an early fall.  I have been seeing muffin recipes posted on Facebook for the last few days so I decided to make my own.

     First, lets talk about basic muffins.  There are four basic ingredients and you can add to those as you like.  The batter will be stiff when finished.

Very Easy Monkey Bread (Monkey Balls)

 Wow, it has been months since I posted anything.  I have been so busy with school and work.  But here is a very easy and yummy treat.  I made this one evening for breakfast and it never made to breakfast.
I must share a funny story about this.  When my kids were little, I made this from scratch.  They decided one day to call this Monkey Balls.  No matter how much I tried to dissuade them from saying that, they continued.  It was not like they had not had Monkey Bread, elsewhere.  They just decided to name mine with their own special thoughtful kid-name,  and to this day, when I make this amended version, they both walk in and ask, "Did you make Monkey Balls?".

Apple Cinnamon Bread Pudding

The weather is cold, especially in Texas and what says comfort food better than a bread pudding?    Bread pudding is a delicious way to use bread that would eventually be thrown away.   I used six small hamburger buns that I had previously frozen and three very disappointing pink lady apples.  Pink Lady apples are usually one of my favorites but these were picked too early and very tart, as in not sweet.  The combination of frozen bread and sad little apples turned into a wintry delight.  If you are using frozen bread, remember to thaw it completely before using.

I also used powdered milk to make this recipe.  I mixed the equivalent of a one quart packet of dry milk with 3 cups of water.  You can use 3 cups of milk, half and half, or  cream, if you wish.  I wanted more milk solids and less water than milk would offer and since I used butter, I thought that half and half or cream would be gilding the lily. 

3 small Apples, peeled, halved, cored and sliced
6 Tablespoons of Butter, divided
4 cups of torn Bread pieces
1 Tablespoon ground Cinnamon
3/4 cup of Sugar
1 1-quart packet of Dry Milk
3 cups of Water
4 eggs
Powered Sugar

In a large cast iron skillet or other oven proof skillet, melt 2 Tablespoons of butter.  Add apples and cook until apples start to turn brown.  Sprinkle with cinnamon; add 2 Tablespoons of butter and bread.  Using a spoon, stir to coat while butter melts.  Add sugar and last 2 Tablespoons of butter.  Stir to coat apples and bread evenly while the butter melts.  Remove from heat.

In a separate container, mix milk, water, and eggs.  Whisk until blended.  Pour over apples and bread in skillet.

Heat oven to 375 degrees.  If you wait to heat the oven, this gives the bread time to soak up the milk and egg mixture.

Once the oven is at 375 degrees,  carefully place the skillet in the oven and cook 45 to 50 minutes, or until an inserted cake tester comes out clean.   Remove from oven and let cool for 15 minutes before serving.

Sprinkle with powdered sugar.

Enjoy!

Deloris

Pumpkin Pie Spice Cake, Very Easy!

I can not take credit for the concept of this cake.  I saw it on my Facebook page and I had the ingredients so it seem like a good recipe for me to overhaul.  The reason for the overhaul, and not by much, is because the original recipe called for 2 ingredients; cake mix and a can of pumpkin.  As many of you realize, pumpkin is not very high on my list of things to consume.  I do like it but pumpkin is fairly bland needs more than a cake mix to jazz it up.  I wanted to keep the recipe true to original post but make it worth its time and ingredients.   So I added Pumpkin Pie Spice.

Cherries in Amaretto

YEA,  it's Champagne Saturday!!  While it is still sweet cherry season, buy a big bag and try this.  You will need to let these macerate in the refrigerator for about 2 weeks before using them.  Here is how to make these cherries and two easy ways to use them.

Thoroughly wash and dry cherries.  Pit and put in a container large enough to hold the cherries and then cover with Amaretto, and seal tightly.  Refrigerate for at least 2 weeks.

Use over ice cream as a delicious ADULT dessert or make a Cheery Cherry Crush

Cheery Cherry Crush

1 cup of Half & Half

2 ounces of Kahlua

2 ounces of Amaretto from cherries

¼ cup of soaked Cherries

½ cup of crushed Ice

Place all ingredients in a blender and blend until smooth.

Yummmy!

Enjoy!

Deloris

Birthday Cookies for Pam Cooper

This is a recipe that was made especially for Pam Cooper's (21st?) birthday.  These cookies have everything that make a cookie addictive for children and adults, alike.  When I baked these, a few cookies had a lightly browned edge.  The ones that I made for Pam where done but not browned.  The reason that I am sharing this information with you is because if you choose to bake these until the edges just start to brown, the cookie will be more crisp and take on a light, nutty flavor.  These need to chill, so you can make the dough ahead of time and then bake when ready to serve.

Martha Choat's Very Merry White Chocolate Christmas Cake

Martha Choat made this cake and words can not describe how wonderful it was, but I will try.  Even the fondant tasted good.  Martha is a Certified Master Baker.  She has been baking cakes for 30 years.  She started making cakes when her son wanted a Mickey Mouse Cake for his birthday.  He insisted that the cake he wanted was at Wal-mart.  Martha thought she was getting off easy and was going to buy him a birthday cake.  Martha's son lead her down the crafts aisle to the Wilton cake decorating section, where he pointed to the Mickey Mouse pan and immediately told her that he wanted that cake. Little boys want what little boys want, so he got his Mickey Mouse without icing on the ears. (That is what he wanted.)Which leaves us 30 years later with a gorgeous Christmas Cake.

This recipe has everything in it that I could want in a celebration cake.  Cherries, coconut, heavy cream,sugar SPARKLES and WHITE CHOCOLATE.

The cake is moist and rich.  This required a fabulous cup of coffee to go along side of it.  It was the perfect ending to a wonderful Christmas meal.

I know that you are waiting for the recipe.  Martha and I developed it but I gave my half of the recipe to Martha.  If you would like this or any other cake,  her cakes are VERY reasonably priced.  When I asked her to bake this one, I had to talk her up on the price.  You can contact her at (254)855-9636 or maswaco60@yahoo.com.  Remember that she has a full-time job, also, so contact her early.  If all of that does not impress you, Martha knows American Sign Language, as well.

I hope that all of you had a Blessed and Merry Christmas!

Deloris

Stormey Perritt's Brickle Bundt Cake

Stormy Perritt made the most wonderful bundt cake and was so gracious to allow me to share it with you.  It was moist with a very nice browned crust.  She brought this cake as a gift  and what a GIFT. We all wanted the recipe.  When she explained how to make it, I was very surprised. 

Pumpkin Pie

If you follow this blog, you know that I am all about fresh food, made by hand, in the kitchen, at home.  I avoid purchasing prepared foods, except condiments, whenever possible.  But sometimes, you have to buy it, instead of making it.  That is the case with my pie crust.  I cheated and bought the Pillsbury crusts that are in a box.  The flavor is not as good as my homemade crust but it is still good.
This recipe makes enough filling for a deep dish pie or two of the little disposable pie tins.  If you make a regular size pie, like I did, there will be extra filling.  Just cook the rest of the filling in ramekins for a little taste test snack.

Chocolate Chip Bread Pudding with Honey Pepper Whiskey Custard Sauce

Well, it is December 9th and perhaps autumn is finally arriving in Central Texas.and It is 66 degrees outside, hmmm, maybe not autumn, yet. Whether it is cool weather or not, this time of year screams for traditional autumn desserts.  This is one of my favorites. This is what happens to the left over hamburger buns, hot dog buns, and the dried up pieces of bread at my house.  These bits of bread are elevated to a new level of deliciousness.

When Chris tasted this, he said that the custard sauce was not needed and the pudding could stand alone.  While I agree that pudding is wonderful on its own, the custard sauce makes it divine. Which brings me to the Honey Pepper Whiskey Custard Sauce.

Several months ago, Dicorte Liquuor Stores posted a photo of this whiskey and asked if anyone would be interested in trying it.  I immediately responded "YES".  This is the second time that I have cooked with it.  Both times I have been very impressed with the flavor it adds to food.  If you are considering this for sipping whiskey, note that it is very, very sweet.

Fried Nectarine Pies

My mom would make fried peach pies and I could hardly wait for peach season.  These are nectarine fried pies that I made with frozen pie crust.  While these are very delicious, I recommend that you bake the pies instead of frying them, if you are using a pre made pie crust.  Why, you ask? Because of the amount of fat used to make these crusts will leave them a too "fried"..

Broiled Peaches

It is time for brunch! All of the stone fruit has been absolutely wonderful this year. These particular peaches came from Cooper Farms in Fairfield, Texas.  I hope that you have taken the time to sample Nature's bounty this year.  When Chris asked me why I had bought these peaches, I knew I have been sampling quite a bit of produce this year. But when it is this delicious, it is time to buy, cook, can, and preserve.  So that is what I have been doing this summer.
This recipe turned out better than I could have expected.  I hope you enjoy it!

Road Trip to Sironia for Cupcakes and Cocktails, this was so much FUN!

Shirley Dygert and I attended Cupcakes and Cocktails, at the Shops at  Sironia, on Aug 16th.  Oh my Gosh, we had so much fun!!The event was supposed to be 5 PM to 7PM.  Rather than arrive promptly at 5 PM, we decided that it would be best to arrive about 5:15.  I think we should have arrived early.  The line of cars on both sides of the street went on for blocks and the parking lot was filled.

 We got honked at by two teenage boys who were apparently annoyed by my attempting to find a parking space, SLOWLY.  It was quite humorous.  Once inside the store, one of two lovely ladies handed each of us a black shopping tote emblazoned with SIRONIA in hot pink.  I did not look at contents until later, but it contained a lovely gift from each of the vendors.

Fresh Fig Bread

The figs are starting to ripen so I have a few.  Not enough to make fig preserves but definitely enough to eat fresh and make this delicious bread.  I leave the figs in larger larger pieces because of the texture that the fruit adds to the bread.  You can add 1/2 cup of  toasted walnuts or almonds, tossed with a small amount of flour, to the batter, if you like.  We do not usually add any type of nuts to quick breads but that is because we do not care for the texture.  This will make either 2 large loafs or three small ones.

Peach Shortcakes

Cindy posted a delicious looking Strawberry Shortcake on her Facebook page.  While in Vermont, she hand picked the strawberries, then made homemade shortcake with fresh whipped cream.  I can not top that so I made Peach Shortcake. 

Strawberry Lazy Day Duff

This is my version of a Lazy Day Duff.  My mom made one with peaches and a different topping. Hers was always delicious.  Maybe I will share her recipe in the future.  For now, this is the one that I am posting.  It is so easy, there is no reason for anyone to run out and purchase a pie. 
I asked Chris if he could identify the topping but he could not.  None of your friends will be able to guess how very easy this is to make (unless you tell them).

Texas Peach Pie

It is peach season in Texas.  The early peaches are ripe and sweet.  I made this peach pie this year because  it was time to revisit the Mile High Peach Pie. I use a basic oil pastry recipe because it is quick and easy.  Sometimes, I have to add a little water to it and sometimes I do not.  You can use any pie crust that you like.  I do use premade pie crusts from the refrigerator section of the grocery store, if I am short on time, or just do not feel like rolling out a crust.  But I have to admit that a homemade pie crust is so much better.  Mine does not look as pretty as a bought crust but it tastes so much better.  Either way, I hope that you  take the time to make this pie~it will make you happy all over!

Blender Banana Bread

This is the time of year to buy Bananas, especially if family members are outside in the heat, for any length of time.  If you are like me, you probably buy a few too many.  Once the bananas start to go south, you can make a variety of delicious dishes.  Today I made Blender Banana Bread. You are going to be surprised how easy this recipe is. Use a blender to combine the wet ingredients.  Then sift the dry ingredients and mix together.

Pineapple Carrot Cupcakes

I know that I already have one recipe for Pineapple Carrot Cupcakes but  Chris loves Carrot Cake and Cupcakes. This is similar to the previous recipe, however, I used Balsamic Vinegar in this version. It turn out so well, I had to share the recipe.