Blueberry Streusel Muffins

I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started. I am excited to share this easy recipe with you. These blueberry streusel muffins are great for a weekday grab and go breakfast. They are great for a snack and even nice enough for a dessert.

A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.

Blueberry Streusel Muffins

Ingredients:

2 c. flour
1 1/2 tsp. Clabber Girl baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla extract
1/2 c. milk
1/4 c. plain yogurt
1 c. blueberries

Streusel Topping
1 c. sugar
2/3 c. flour
1/2 c. butter
1 tsp. cinnamon

Directions:

In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350° F. for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.

Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

Simply mix everything together, bake, cool, slice and you’re done!

This cake is light, fluffy and moist!

One slice of the loaf is perfect for like chocolate fix too!

The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.

Chocolate Loaf Cake Recipe Original

Here is my version:

Chocolate Loaf Cake

Ingredients:
1 1/2 c. sugar
1/2 c. butter, room temperature
2 eggs
1 c. milk
2 c. flour
2 tsp. Rumford Baking Powder
1 tsp. vanilla extract
2 chocolate squares

Directions:
In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350° F. for 1 hour.

After cooling, you can also add your favorite frosting!

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!

Apple Fritter Breakfast Casserole


This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. Simple to prepare, place in the oven, and enjoy apple fritter breakfast casserole for everyone to enjoy.

On our farmers market Saturdays. its a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them.  My favorite is the apple fritter!

The sweet cinnamon breading with bits of juicy apples topped off with a creamy icing!

Delicious….

So simple! Prepare the ingredients and layer in the 9×13 and bake. Let cool then add the icing.

Apple Fritter Breakfast Casserole

Ingredients:

Apple Mixture

5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)

6 Tbsp. butter

1 c. brown sugar

2 tsp. Clabber Girl corn starch

2 Tbsp. warm water

Casserole Base: 

4 large Croissants (12 oz)

1/2 c. heavy cream

1/2 c. apple butter

3 eggs – beaten

1/2 tsp. cinnamon

Glaze:

3/4 c. powdered sugar

4 Tbsp. heavy cream

1 tsp. vanilla extract

Directions: 

For the apple mixture

In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.

For the casserole

In a small bowl add the heavy cream, apple butter, eggs, and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place at the bottom of a sprayed 9×13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375 degrees for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.

For the glaze

Combine the powdered sugar, heavy cream, and vanilla extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.

Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.

All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!

Pound Cake Waffles: A Rumford Complete Cookbook Recipe

We love breakfast! Especially weekend mornings when we have no plans, a nice home cooked breakfast is perfect. Waffles are definitely a favorite for us and so easy to make. The kids love them too. When looking through the Rumford Complete Cookbook this month, I wanted to try one of the waffle recipes. The pound cake waffle recipe sounded good, so I wanted to try that. I will for sure be making these again they were delicious!

The Pound Cake Waffles recipe is on page 128 of the Rumford Complete Cookbook. A photo of the recipe is below.

 

Here is my version of the recipe with some updates, I actually made these waffles a few times they were very well liked!

Pound Cake Waffles: A Rumford Complete Cookbook Recipe 

Ingredients:
3/4 c. butter
1 c. sugar
5 eggs
1 1/4 c. all-purpose flour
1 tsp. Rumford Baking Powder
1/2 tsp. salt
1 tsp. lemon or vanilla flavoring

Directions:

In a mixing bowl combine butter and sugar together and beat to a cream. Add the well beaten egg yolks to the bowl. Then the flour, salt, ad baking powder and mix together well. Add the flavoring you like and beat thoroughly. Lightly beat the egg whites and then add by folding them in the batter. Cook the waffles in a waffle maker and serve. One batch makes 12 waffles.

I tried these waffles with vanilla flavoring and they were so good! My family really enjoyed them. The flavoring just added a little extra to them. I made them another time and had almond extract and used that, which was also very good.

We will definitely be making these again. Breakfast or dinner (we like to have breakfast for dinner often) they are delicious!

 

Homemade Strawberry Poke Cake


Strawberry fans will love this homemade strawberry poke cake! White cake made from scratch with strawberry gelatin combined with bits of strawberries throughout the cake, a thin layer of strawberry chunks, topped off with a layer of whipped cream is sure a sweet delight! Add a final touch of sliced fresh strawberries to the top to complete this fresh dessert!

Since Valentine’s Day is coming up I thought it would be fun to share such a pretty cake and perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!

This delicious white cake flavored with fresh strawberries and topped off with a layer of whipped cream is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get together this is a perfect and simple treat to make.

I like to bake desserts homemade and that is what I share here in the recipe, but you can easily use a White boxed caked mix just the same.

 

Homemade Strawberry Poke Cake


Ingredients:

White Cake 
4 egg whites
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/2 c. buttermilk

Strawberry Filling
2 cups strawberries – cut small pieces
1 box strawberry gelatin mix
1/2 cup boiling water

1 container whipped cream

Directions:

In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar, and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well. Pour the batter into a 9×13 well greased baking pan and bake at 350 degrees for 30 minutes. Remove from the oven and let cool.
While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan. Chop and dice the strawberries into small pieces and crush them slightly. 2 cups of strawberries are needed. Add strawberry gelatin mix, the boiling water and the crushed strawberries to the saucepan and bring to a boil, then let cool.
Once the cake is cool use the end of a wooden spoon with a round handle and poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the vanilla cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.

 

Mincemeat Bars

 

With Christmas rolling around, I get to thinking about what are my favorite treats I most look forward to and mincemeat bars are definitely one of them! Now they can surely be made any time of the year, but I think I’ve had them most around the holidays.

If you have read many of my other recipes, you know I have shared several family recipes that are my favorite that I have learned to make myself. Several of the recipes have been passed down through the generations. This is another one of them! My mom got this recipe from my grandma, where she is sure it was a family recipe that she learned as well.

So many flavors mixed together in mincemeat bars they are mouthwatering delicious!

Mincemeat Bars

Ingredients:
1 1/2 cup flour
1/2 tsp cinnamon
1/s tsp salt
1/4 tsp baking soda
1/4 cup shortening
3/4 cup sugar
2 eggs
3/4 cup mincemeat
1/2 cup chopped walnuts
1/2 cup crushed pineapple (drained)
1 1/2 cup powered sugar
1 1/2 Tbsp hot pineapple juice

Directions:
In a medium bowl mix together the flour, cinnamon, salt, and baking soda and set aside. In a separate bowl combine the sugar and shortening and cream together. Then add the eggs, mincemeat, chopped walnuts, and crushed pineapple. Mix it together. Then combine the dry ingredients with the wet ingredients and mix it all together. Pour mixture into a greased 9×13 pan. Bake at 350 degrees for 20-25 minutes. Prepare the icing by combining the powdered sugar and the hot pineapple juice together and mixed well. Pour the icing mixture over the warm mincemeat bars and spread evenly. Cook completely and serve.
How to make the mincemeat:
1 1/2 pints chopped tart apples (peeled)
1 pint chopped green tomatoes
2 tsp cinnamon
1 tsp each salt, all spice, ground cloves
3 cups sugar
1 pound raisins
1/4 cup vinegar
1 cup ground suet

Mix all the ingredients together in a pot and bring to a rapid boil. Then reduce heat and simmer until thickens. Pour into sterilized jars and seal. Jars will self seal.
If you like a spice cake/fruit/moist cake with light icing you will love these! They are seriously so so good!

Gingerbread Loaf with a Spiced Icing Glaze

Nothing says Merry Christmas than the smell of freshly baked gingerbread, am I right?? What if you could have a moist, flavorful loaf filled with all that gingerbread-y goodness and drizzled with a spiced icing that is irresistible? Then do I have the recipe for you! This gingerbread loaf with a spiced icing glaze is not only festive and delicious, it’s also incredibly easy. Mix, pour, bake, enjoy. Not too challenging, right? Christmas can already be stressful enough, why bake something overly complicated. I want easy and tasty out of my holiday desserts and this one takes the cake…I mean loaf.

Christmas time is here and you know that means?? Holiday baking! Oh yeah! This time of year is arguably my favorite. Final exams are almost over, the holiday is just around the corner, and it’s a time of year when I can get back in the kitchen baking with Momma Crawford. One of my favorite holiday traditions is spending time at home, cooking and baking with my mom. Christmas music can be heard on the radio as we dance and groove around the kitchen, mixing batters and fixing up casseroles. It’s something fun I always enjoy around the holidays!

Since this recipe is so easy, it’s a great one to get your kids or grandkids involved with! Make it an afternoon they won’t soon forget. Gingerbread loaf, hot cocoa, and Christmas specials: now that sounds like a great time to me!

Gingerbread Loaf with a Spiced Icing Glaze Recipe

Ingredients

For the loaf

½ cup white sugar

½ cup unsalted butter, at room temperature

1 egg

1 c. molasses

½ c. apple sauce, unsweetened

2 ½ c. all-purpose flour

1 ½ tsp. Clabber Girl Baking Soda

2 tsp. ground cinnamon

2 tsp. ground ginger

1 tsp. ground cloves

1 tsp. salt

¼ tsp. nutmeg

¼ tsp. allspice

1 c. hot water

            For the icing

1 c. confectioners’ sugar

2 Tbsp. heavy cream

1 Tbsp. eggnog

½ tsp. vanilla extract

½ tsp. ground cinnamon

1/8 tsp. ground allspice

1/8 tsp. ground cloves

1/8 tsp. ground ginger

 

Directions

For the loaf. Preheat the oven to 350 F. Grease and flour two 9×5 inch loaf pans.

In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together the butter and sugar until light, fluffy, and pale in color. Add the egg and beat until well incorporated. Add in the molasses and apple sauce and beat until well combined.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, allspice, cloves, and nutmeg until combined. Blend the flour mixture into the creamed mixture until combined. Stir in the hot water (carefully!) until incorporated. Pour into the prepared pans.

Bake for 1 hour until a knife inserted in the center comes out clean. Allow to cool in the pan before serving.

For the glaze. In a medium mixing bowl, whisk together the confectioners’ sugar, heavy cream, and vanilla until well combined. Stir in the cinnamon, allspice, cloves, and ginger until incorporated. Drizzle over the loaf before serving. Store in an airtight container in the fridge when not using.

Egg Drop Soup with Roasted Turkey

egg-drop-soup-1It’s November and Thanksgiving, one of my favorite holidays, is on the horizon.  Any excuse to get together with family and friends and cook a ton of food and eat is my favorite holiday.  However, I think one of my favorite things about Thanksgiving is the leftovers! I absolutely love leftover turkey sandwiches on white bread with mayo, salt, and pepper. But, once I have had my fill of those, I usually still have leftover turkey to cook with.  Which brings me to the recipe I have developed to share with you. Egg Drop Soup with Roasted Turkey.

 

I have a deep love and fascination with Chinese take-out food. A few months ago, my favorite Chinese restaurant closed permanently. After getting over the initial shock and grief, I am on the search for a replacement. Sadly, I haven’t found one yet. But, in the meantime, I’ve been biding my time recreating some of my favorite dishes at home.

 

Egg drop soup isn’t something I usually order but, I have begun making it home to compliment my Chinese take-out inspired meals. It is surprisingly easy to make. The broth is usually flavored with ginger, garlic, and peppercorns. I have added star anise to mine to enhance the flavor a bit more and bring in some notes of Chinese 5-spice.

 

Cornstarch is an important staple of this recipe. It is whisked into the broth to ever so slightly thicken and give a little body to the finished soup. It is also whisked into the eggs allowing them to remain delicate and soft once they hit the hot broth.

 

Turkey isn’t something that you traditionally find in Chinese take-out cuisine but, since it is that time of year, I have been looking for ways to add it to my Chinese take-out at home. And, it goes surprisingly well in this soup. The star anise really compliments the turkey and rounds out the soup in a delicious way. I hope you enjoy!

Egg Drop Soup with Roasted Turkey

6 c. chicken stock
3” piece fresh ginger, peeled and cut into slices
4 garlic cloves, peeled and smashed
1 tsp. whole black peppercorn
2 star anise
2 dried bird’s eye chilies, or serrano
2 Tbsp. soy sauce
1 c. leftover roasted turkey, shredded
1 c. green peas
3 large eggs
1 Tbsp. cornstarch + 1 tsp. cornstarch

Pour the chicken stock into a saucepan and place over medium-high heat. Add the ginger, garlic, black peppercorn, star anise, bird’s eye chilies, and soy sauce.
Bring to a boil and then reduce heat to medium-low. Allow stock to simmer for 15-20 minutes.

Strain the broth into another saucepan and return to the heat. Bring back to a low simmer. Add the roasted turkey and green peas.

Scoop out about ½ cup of the broth into a small bowl. Whisk it together with 1 Tbsp. cornstarch until cornstarch is dissolved. Pour back into the saucepan and stir.

In the same small bowl, whisk the eggs with 1 tsp. cornstarch until eggs are completely beaten and cornstarch is dissolved.

Holding a fork over the saucepan, gently pour the egg cornstarch mixture through the tines, allowing it to form ribbons. Let the egg “set” for about 10 seconds and then stir to break them up as you like.

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