Archive for the ‘Baking’ Category
It is that time again! We are so excited to be an Early Bird Reviewer for Gooseberry Patch recipes books again this year. This week I am sharing a recipe from 101 Farmhouse Favorites.
Farmhouse Favorites has 101 recipes that range from salads, appetizers, breakfasts, dinners, desserts and canning. The recipes remind me of comfort things like wrapping up in a warm blanket or eating mom’s chicken soup when you feel sick.
The first recipe I tried from this book was the Cranberry and Vanilla Chip Cookies.
1/2 c. butter, softened
1 1/3 c. sugar
2 eggs, beaten
1 t. imitation butter flavor
1 3/4 c. all-purpose flour
1 c. long-cooking oats, uncooked
1 1/2 t. baking soda
1/2 t. salt
1 c. sweetened dried cranberries
1 c. white chocolate chips
Beat butter and sugar until light and fluffy. Add eggs and butter flavor. I didn’t choose to use the imitation butter flavor because we try to avoid things like that. I used 1 t. pure organic almond extract instead.
Add flour, oats, baking soda and salt and mix together well.
Stir in the chocolate chips and cranberries.
I left out the cranberries for the majority of the cookies because my kids do not like them. I liked the cookies without the cranberries but with them? Wow! They give the cookie the perfect bit of tart along with the sweet of the chocolate.
Bake at 350 degrees for 9-11 minutes. Cool.
I was expecting these cookies to be chewy and soft. I am not sure if I baked them too long or if I am still getting used to altitude cooking now that we live in Denver but they were crunchy, not chewy!
Do you want to win a copy of your own 101 Farmhouse Favorites?
How to Enter
We will be giving away ONE copy of the cookbook to one lucky winner. If you would like a chance to win, leave us a comment in this post and tell us about your favorite comfort or breakfast foods. Leave your comment before January 29, 2013 at 9:59 p.m. MST.
Don’t worry about being creative in your comment, the winner will be chosen by a random number generator. Please make sure that you fill out the required fields by putting your first name in the name field and your email address in the email address field. We do not share email addresses and you will not receive emails from Threaded Together unless you win.
We will choose ONE winner randomly and announce the results here on Threaded Together sometime after January 29, 2013.
No purchase necessary to enter or win. Sweepstakes is open only to legal residents of the 50 states and the District of Columbia and who are 18 years of age at time of entry. For this giveaway, entrants can enter 1 time. We will disqualify any entries that we believe are generated by scripts and other automated technology and Threaded Together assumes no responsibility for late or misdirected entries due to SPAM, technological issues or for prizes lost in transit.No substitutions including for cash are permitted, except Threaded Together reserves the right to substitute a prize of equal or greater monetary value for any prize. Void where prohibited by law. Winners shall be responsible and liable for all federal, state, and local taxes on the value of their prize. Relatives of Threaded Together are no eligible to win.
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Have you ever been strawberry picking??? If not, and you live anywhere near a strawberry patch, grab a bucket and a child or friend and get out there today! Spring has arrived early this year and the berries are even ready to be picked up here in Virginia. I arrived home from picking this afternoon to learn that my sister had been doing the exact same thing today with her children down in Florida. They definitely beat us though…we only picked one bucket’s worth, they picked 35 pounds!
My daughter and I LOVE to go to our local patch. There are a TON around where we live, so there are plenty to chose from. It is extremely convenient that we have one less than five minutes from our house. My daughter tries to see who can find the best, biggest berries, and I have a little helper to squat down and pull them out for me (a wonderful thing at 6.5 months pregnant).
I was very tempted to come home and make strawberry jam. I have canning equipment that I still haven’t used yet. Admittedly, I’m a little afraid and think I want to have someone else to try it with. Also, my husband is right when he accuses me of a serious case of mission creep. I make plans to go to the berry patch and before you know it there are strawberry pies, jams, soaps, drinks, necklaces…you name it and I can make it happen. In the mean time, the dishes aren’t done, the laundry is piling up, the dogs still need to be washed…you get the picture. I thought it best to keep things simple this time around.
Most of the berries, I froze. I cut their heads off, laid them out on a couple of racks and stuck them in the freezer, much like my mother recommended in her banana freezing post. Tomorrow I will bag them up in one cup increments because I, too, am a smoothie-o-holic. A medium size smoothie is often the main dish of my lunches at work. What better to put in them then fresh off the vine berries???
I use a simple drop biscuit recipe for my strawberry shortcakes. I CANNOT STAND those orange spongy cakes you buy at the grocery store! Growing up I despised strawberry shortcake because I thought that was was it was supposed to be made with. Once I learned biscuits were best, I also learned it’s hard to say no to just one!!! You can add as much sugar as you desire to make it a sweeter biscuit. I will leave it out of the recipe, but I often also add vanilla to the biscuits.
To be quite honest, Bisquick has a terrific strawberry shortcake biscuit recipe and if you are tried for time, I that is probably a great option for you. In our household, however, we are trying more and more to get away from processed foods. If it didn’t come from the ground or wasn’t created in some other natural way, or if it contains preservatives, I try not to buy it. That has been difficult this year with my work schedule, but that will soon change when the school year is over and I get to stay home again (YAY!). As a matter of fact, I also just signed up for my first ever CSA (Community Supported Agriculture Program) and I am THRILLED to place my first order! I’ll let you know how it goes! In any case, though Bisquick is not guilty of the typical long line of who knows what kind of ingredients in their products, it also isn’t straight flour and butter. So I will stick with the homemade and as natural as possible stuff.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2-3 teaspoons sugar
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 1 cup milk
In a medium mixing bowl stir together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture and add the milk all at once. Stir with a fork just until moistened.
Drop dough onto cookie sheet lined with parchment paper. Bake in a 450 degree oven for 10 – 12 minutes or until golden on bottom and edges. Makes 12 biscuits.
Remove the green tops of 2 – 3 cups of strawberries and cut berries in half. Crush about 1/2 cup or 1 cup of the sliced berries and mix in to the rest of the halves. Sprinkle with desired amount of sugar for sweetness. Use berries to fill biscuits that are cut in half or place on top. Garnish with cool whip if desired. Enjoy!
Gooseberry Patch Early Review: Meals in Minutes — 10th Anniversary Edition — Butterscotch Brownies (Plus a giveaway!)
I echo Jen’s earlier post on how excited we were to be asked to be Early Bird Reviewers for new Gooseberry Patch books. I collect cookbooks, and have been a fan of Gooseberry Patch since my sister-in-law, Rhonda, gave me my first as a gift many years ago (I think it was Celebrate Autumn).
I love their cookbooks (I’ve got 14, and can’t begin to tell you how many I’ve purchased as gifts!) and “cook booklets” (too many to count!). Unlike most of the cookbooks in my collection (many of which are purchased during our many family travels as souvenirs, and to be honest, contain ingredients I would never purchase and include directions I would never take the time to tackle), the Gooseberry Patch cookbooks are put to good use. I think it is because most of the recipes come from people much like you and I — busy and trying to eat well on a budget! So, Meals in Minutes — 10th Anniversary Edition was perfect for my turn to be a reviewer! I’ll be posting several recipes this week which are the result of the sneak peek we’ve been privileged to have for this new book which will be hitting the bookstores soon, and we will even have a copy to give away! Read through this post to find out how to enter to win a Gooseberry Patch cookbook before it hits the stores.
As soon as I heard from Jen that the books had arrived I started bugging her to get them to me so I could start my review process. As you can see from the picture below, I didn’t have any trouble finding 2-3 recipes to try-out … the problem was actually deciding what to try! Best of all, I already had all of the ingredients on hand to try every single recipe I tagged.
And, because life is short, I started with dessert first! These things were so good that I proceeded to make a second batch to take into the office – I doubled all ingredients and baked in a 9″ x 13″ pan which made the bars just a little bit thicker.
¼ cup butter
1 cup brown sugar, packed
1 egg, beaten
¾ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. vanilla extract
½ cup chopped nuts (I used pecans purchased at Priester’s, one of our favorite stops when roadtripping north on I-65)
Melt butter in a small saucepan over low heat; remove from heat. Stir in brown sugar until dissolved; set aside to cool to room temperature (cool enough that the eggs don’t start to cook when you add them!). Blend in egg; add flour, baking powder and salt, mixing well. Stir in vanilla and nuts; spread in a greased 8”x8” baking pan.
Bake at 350° for 25 minutes; let cool. Makes 9.
Note: I melted the butter in a small glass mixing bowl in the microwave oven, and then mixed all ingredients with my Kitchen Aid mixer.
Do you want a copy of Meals in Minutes — 10th Anniversary Edition before it hits the bookstores?
How to Enter
We will be giving away ONE copy of the cookbook. If you would like a chance to win, leave us a comment in this post and tell us what your favorite soup, salad or sandwich is. Leave your comment before March 10 at 9:59 CST. Don’t worry about being creative in your comment, the winner will be chosen by a random number generator. Please make sure that you fill out the required fields by putting your first name in the name field and your email address in the email address field. We do not share email addresses and you will not receive emails from Threaded Together unless you win.
We will choose ONE winner randomly and announce the results here on Threaded Together on March 11, 2012.
One comment per person per giveaway post. Duplicate comments and anonymous comments will be discarded. Please make sure that the email address in your comment form is valid so that we can contact you (email addresses are never made public). Winners must claim their prize within three business days after the date of notification of such prize. We will disqualify any entries that we believe are generated by scripts and other automated technology. No substitutions including for cash are permitted, except that Threaded Together reserves the right to substitute a prize of equal or greater monetary value for any prize. Winners shall be responsible and liable for all federal, state, and local taxes on the value of their prize. Relatives of Threaded Together are not eligible to win.
Because this is a family site and we get a lot of spam comments, all comments on this site are moderated. If you comment doesn’t show up right away, don’t worry!
Salty Sweet is one of my favorite flavor combinations. Wait, is that a flavor? In any case, I LOVE it! This recipe is a super easy, super fast one that both kids and adults will love. It is also a terrific recipe to get your kids involved in. Admittedly, I am sitting and directing the “baking” of this recipe while writing the blog post for it. It’s awesome to have such great helpers when I am feeling super lazy and just don’t feel like getting off my big preggo butt am 20 weeks pregnant and need to get rest every opportunity I can. Of course, I have to get up on occasion to take a picture of my adorable assistants. My children are unwrapping the candy pieces, arranging everything on the baking sheet, etc. This is a great opportunity to teach the kids (project manager is 10 and his worker bee is 6 years old) the important steps of cooking/baking: tying hair back, washing hands multiple times, procedures with hot items, and more.
We made this treat to give in a Valentine goody bag for the kids’ school teachers, and also for a little dessert to bring to a friend’s house this evening. The kids are always so excited to give their teachers presents that they get to create on their own!!!
Chocolate Pretzel Pieces (number of servings typically decided on the number of Rollo candy pieces)
- 1 bag of Rollo candy pieces (our batch had 56)
- 1 small bag pretzels, either the small twists or snaps (the square ones…I think these work best)
- 1 bag of m&ms
Place the pretzels in a single layer on a baking sheet lined with parchment paper. Preheat oven to 350 degrees. Unwrap the Rollo pieces and place one directly in the middle of each pretzel. Place in preheated oven and bake 1 – 2 minutes, just long enough to melt chocolate pieces. Remove from oven and place one m&m on the top middle of each melted Rollo. Push the m&m down enough to flatten/squish the Rollo. Refrigerate immediately to set. Enjoy!
This recipe can be created with any of your favorite chocolate pieces (anything that melts) and candy pieces for the top. I have made this with Hershey Kisses to melt and pecans on top, etc… You decide!!!
Happy Early Valentine’s Day!
It is beginning to look a bit like Christmas … and that means there are all kinds of get-togethers, at the office, in the neighborhood, etc. This is an old stand-by, one of my favorite “go-to” recipes, especially when I haven’t planned ahead for something special! I’ve got a meeting at work tomorrow morning and decided I needed to bring something in to share. I conveniently keep the ingredients for this yummy cake on hand at all times.
1 box yellow cake mix
1 box butterscotch instant pudding
approx. 1 Tblsp. Poppy seeds (original recipe calls for 2 oz. — a small spice container — but, in this case I think “less is more” and can get 3-4 cakes out of one container)
1 cup water
2/3 cup oil
In a large mixing bowl combine dry ingredients (except
powdered sugar). Add water, eggs and
oil. Mix on low speed for 30 seconds,
until well combined. Mix on medium speed
for 2 minutes. Pour into lightly greased
Bake at 350° for 40-45
minutes (until tester comes out clean).
Let cool about 10 minutes and invert onto plate. This also works well in loaf pans. Cool
completely and then dust with powdered sugar.
I know I have hit the nail on the head when my husband tells me I have outdone myself. He is definitely a foodie, and VERY honest when it comes to the stuff I set in front of him. He does not spare my feelings when it comes to his food opinions. I know in seconds whether the recipe is a keeper in his book. I also know when I need to immediately toss it, or if it is so amazing he doesn’t even know what to with himself (see the chocolate bomb recipe from the “30 Days and 30 Bites” challenge as well as the peanut butter cupcakes…yum!!!).
When I made these pumpkin cinnamon rolls, he went on, and on, and on, and on about how delicious every single bite was. Not just for one roll. When he had leftovers the next day he did the same thing. And the day after that. I have to agree with him. This is one darn good cinnamon roll.
I adapted the recipe from this one I found at allrecipes.com (you know how much I love that site). The original recipe is fantastic on its own, so if you are looking for a plain Cinnabon style sweet roll, try it as is. After having made it several times, I decided to make a few alterations for something just for fall.
This is a dough you can use the bread machine for (below), but you can also make it by hand if you are familiar with proofing yeast and the two rise times needed.
Pumpkin Cinnamon Rolls
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, softened
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon and nutmeg.
- Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon/nutmeg mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.
- Spread frosting on warm rolls before serving.
I highly recommend making the rolls the night BEFORE. Who really wants to make these first thing in the morning? If you make them the night ahead follow these directions instead: Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon/nutmeg mixture. Roll up dough and cut into 12 rolls. Also, I only cook six rolls the next day for the four of us. I freeze the other six for another time. So here is what I do: Place 6 rolls in a lightly greased 8×8 baking pan (or round). Place the other 6 rolls in the same size freezer-friendly pan.
Place both pans in refrigerator over night. They will slowly rise overnight. In the morning, remove from fridge at least 20 minutes prior to baking to bring to room temperature. Place the freezer-friendly pan in the freezer and save for another day (if you let it stay in the fridge the next day it will deflate so don’t forget to transfer it! To thaw, simply place in fridge overnight and follow the rest of the directions). Bake rolls as directed in step 4, but you will probably require an extra 5 to 15 minutes depending on how cold they still are from the freezer.
These are simply to die for and you will find yourself making them over and over again!
I don’t know about where you live, but summer is “officially” here in May despite what the calendar says; and, because we live here (Visit Pensacola), summer means visitors. What better way to get these visitors ready to spend the day seeing the sights around our beautiful adopted hometown than with a yummy coffee cake for breakfast? Now, I know Marissa has bragged previously about find the Coffee Cake recipe to beat them all, but this old family favorite will never be replaced as far as I’m concerned…and, if those are surprise visitors, you don’t have to worry, chances are you’ll have all of these ingredients on hand! We’ve even called it “Poor Man’s Coffee Cake” because the ingredients are simple and bound to be found in your kitchen pantry.
1 cup sugar
2 cups flour
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
1 stick margarine or butter
½ tsp. baking soda
1 tsp. baking powder
1 egg, beaten
½ cup milk (I use 2%)
½ cup chopped nuts (I like to use pecans)
½ cup raisins
Beat together sugar, flour, cinnamon, nutmeg, ginger and margarine until you have fine “crumbs” – RESERVE 1 cup of dry mixture. Into the remaining dry mixture (still in the mixing bowl), stir beaten egg, milk, baking soda and baking powder. Add nuts and raisins (optional, but make the cake so much better!).
Sprinkle half of the reserved dry mixture in bottom of lightly greased 8”x8” baking dish.
Spread the batter and then sprinkle the remaining reserved dry mixture over the top.
Bake 30-40 minutes at 350°, or until pick comes out clean.
And, if you don’t believe this is an old family favorite, take a look at this recipe card … tattered and stained — proof! :-)
I love my bread machine and use it almost exclusively to make yeast breads; but there are two exceptions to that rule — Christmas (Stollen) and Easter (Hot Cross Buns). Easter is late this year, but for some reason it still seemed to sneak up on me. Knowing Jen and family would be out of town until Sunday afternoon, I decided Thursday night (LATE!) if I was going to make any of these balls of deliciousness I’d better do it and take them in to work to share on Friday (so I didn’t sit at home and eat the whole batch all by myself!). I think they were a hit — only a couple left and I sent those home with co-workers (since I knew I still had some left at home!).
Hot Cross Buns
1 pkg. yeast
¼ cup warm water
¾ cup milk
½ cup butter or margarine
1/3 cup sugar (granulated)
½ cup raisins
½ tsp. salt
4-5 cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
Soften the yeast in the ¼ cup of warm water.
Heat milk on stove or in microwave until scalded (bubbling at edges) – took about 4 minutes in my microwave. Pour milk over butter (cut into small pieces for quicker melting) in large mixing bowl. Add sugar and salt. Cool to lukewarm. Wasn’t thinking and had the dough hook on here — actually need the regular “paddle” for the next couple of steps!
Stir in yeast mix. Add cinnamon, allspice and 3 cups of the flour. Add raisins. Mix on medium speed until combined.
Switch to dough hook (yippee for my Kitchen Aid!) or place dough on floured surface, adding additional flour until you have a nice smooth and elastic dough.
Place in a glass bowl, cover loosely with a towel, and let rise for about an hour (I turn my oven on low and set the bowl on top of the stove).
Punch down, divide (a fancy recipe term to say “pull pieces off about the size you want”) and roll into 24 buns. Brush with egg white and cut crosses (I often skip this step – like them just as well soft, without the egg white “crust”). Let rise again. Oops! Forgot to “cut” in the crosses (I did mention that it was LATE Thursday night!).
Bake at 400° for about 12 minutes, until lightly golden on top. Frost crosses.
1 ¼ cup powdered sugar
1 tsp. vanilla (use clear flavoring if you want the frosting to stay pure white)
Enough water to make it “drizzling” consistency
Enjoy! And have a Happy Easter!
Are you looking for a delicious dessert to make but don’t have many ingredients or don’t feel like going to all the effort? This was exactly the case for me last night. We had an improptu gathering of friends at our house and I wanted something sweet to share (not to mention my husband hates a night with no dessert!). The first recipe to pop into my head was my mom’s Three Ingredient Brownies which happens to be published in the Country Quick and Easy Cookbook by Gooseberry Patch (who’s blog we were also recently featured in).
I know I have mentioned before that my daughter, K, loves to work in the kitchen with me. So of course, this was also a perfect recipe for her to be able to do ALL the work. There are only three ingredients and all you do is mix them in a bowl, spread into a pan, and bake! They are a rich, wonderful, different style of homemade brownie and it had been FAR too long since I made them. Thanks for dessert mom!
sorry about the picture quality, I took it with my phone!
The recipe can be found on page 174 of the Country Quick and Easy Cookbook or here:
Three Ingredient Brownies, by Debbie Douma
- 1.5 cups graham cracker crumbs
- 1 12 ounce bag of semi sweet chocolate chips
- 1 14.5 ounce can sweetened condensed milk (I was so excited when K, who is only in Kindergarten, read the word “sweetened” all by herself out of the recipe book…such a good sound-er-out-er!)
Mix all ingredients in a bowl and spread into a greased 9×9 baking pan. Bake at 350 degrees for 30 – 40 minutes (mine took 30 exactly). Allow to cool completely before cutting. Serves 12. Enjoy!
Good for me, good for you! Today’s post is another healthy living post, which I am trying so desperately hard to do! I found this recipe for Morning Glory Muffins on my favorite, of course, allrecipes.com. It is fantastic!
And why is it good for me and good for you? Well, it is full of:
carrots, great for vision, and lowering blood cholesterol
wheat flour, packed with calcium, iron, and fiber
cinnamon, there are too many reasons why this may be good for you to list, so go check this link out yourself :)
apple and apple butter, one a day keeps the doctor away, right?? check this out
cranberries (I used these instead of raisins), full of antioxidants and all these other reasons
- eggs, great source of protein and vitamins
- about 150 calories per muffin of all that goodness (I yielded several more than the recipe called for and made a few alterations)
Not to mention, it tastes wonderful! My alterations: I used craisins instead of raisins because we just prefer them around this house and I only added one TSP of vanilla instead of a TBSP, by accident really, but it didn’t hurt the flavor at all. I would still put a full tsp in next time. Also, I did not do the nut/wheat germ topping because I was too lazy and they looked just fine the way they were!
This really reminds me of a recipe I think my mother made while I was growing up and I am sure I HATED them back then. I don’t remember eating them, I just remember seeing them, and probably wishing they were brownies. :) Alas, a lot has changed since then and I think this is an excellent breakfast or snack muffin. Great on the side at dinner too!