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!

 

Classic Biscuits and Gravy

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This biscuits and gravy recipe is super simple to make and packed full of flavor. It’s perfect for breakfast or breakfast for dinner.

We generally have sausage in the freezer, so its a great meal to make as we have all the ingredients on hand. It also doesn’t take long to prepare or cook, so it works out if you need a meal in a hurry.

What a great combination of biscuits and gravy together. Some people break up the biscuit and pour the gravy over top. Some split the biscuit and half and pour the gravy. Or simply just pour the gravy over the whole biscuit and break it up as its being eaten.

I simply make drop biscuits for the biscuit part of our meal. You can also use biscuits in a can, but once you try homemade biscuits, you won’t want to go back. It only takes a few minutes longer to prepare.

Biscuits and Gravy

For the biscuits:

Ingredients:
2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk

Directions:
Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and mix in so the mixture looks like small clumps. Then add the milk and stir together. Use a hand blender to mix all the ingredients together. Drop the dough on a greased baking sheet and bake at 450 degrees F for 10 minutes or until golden brown. Yields about 12 biscuits.

For the gravy:

Ingredients:
1 lb of ground sausage
1/3 cup of flour
3 cups of milk
Black pepper to taste, about 2 tsp.

Directions:
In a pan, brown the ground sausage until fully cooked. Chop up into small pieces for the perfect size for your gravy. If there is a good amount of grease from your sausage, drain off the grease. If not, skip that step. Once the sausage is cooked, slowly add the flour to the sausage. Gradually stir so that the sausage gets coated with the flour. Add the milk and pepper and stir occasionally until thickens, about 10 minutes. Add more pepper to taste if desired.

What a simple and easy meal for breakfast…..or dinner! For a bigger more complete meal, also serve bacon, eggs, and fruit.

Merrily Baking at Merridee’s: The Girl with the Clabber Girl Tattoo

Amy McGee from Merridee's The Clabber Girl has been on baking powder cans since the turn of the 19th century. Aside from a slight makeover in 1923, the girl has remained the same for decades. The Clabber Girl has become an iconic figure in pop culture and can be seen in many different media. However, there is only one person we know of who has gone so far as to permanently show her baking powder pride by donning the Clabber Girl on her skin. I was lucky enough to meet Amy McGee in person at the Clabber Girl Museum and Bake Shop earlier this month.

What inspired Amy to get her Clabber Girl tattoo? She’s the operations manager at Merridee’s Breadbasket in Franklin, Tennessee and loves iconic, vintage baking brands. Merridee’s was started by Merridee McCray, who began by baking out of her home kitchen. Merridee grew up on a family farm in Minnesota and learned how to bake from her mother and grandmother, who was originally from Sweden. As word spread about Merridee’s baking abilities, she opened a shop up in downtown Franklin, where it is still located today. You won’t find pre-made baking mixes at Merridee’s; everything is still made from scratch including pies, brownies, cookies and of course, breads. “Even the croissant dough is made from scratch,” Amy tells me.

Like many avid bakers, Amy started baking in her own kitchen as a child. “I started learning how to bake by testing out different recipes. I’d say ‘today, I want to make the best coffeecake!’ and would work on the recipe for days until I got it just the way I liked best,” Amy explains. She continues to produce the best baked goods that uphold Merridee’s long tradition of baking excellence. Working alongside of Amy is Brittany Carter, who also came to visit us in Terre Haute, Indiana. Carter showed us a number of fun projects she’s worked on while at Merridee’s. One of the most unique requests was a wedding cake made completely from cinnamon rolls.

The cinnamon roll cake is made from an egg bread dough recipe that Merridee herself created. Patrons of Merridee’s have long enjoyed fresh cinnamon rolls for breakfast, and one couple wanted to take their love affair with these classic rolls to the next level. Read on to find out how to make your own cinnamon roll wedding cake!

Cinnamon Roll Wedding Cake
Photo Credit: Stephanie Estelle of [SE] Creative

Cinnamon Roll Wedding Cake

Ingredients:

Dough:

1/3 c. dry milk
2 1/4 c. lukewarm water
2 Tbsp. butter
2 Tbsp. honey
2 tsp. salt
1/3 c. pumpkin
2 eggs, slightly beaten
3 Tbsp. active dry yeast
7 1/2 – 8 c. unbleached bread flour

Cinnamon Sugar Filling:

1 tsp. cinnamon
1/4 c. sugar
1/2 c. butter

Glaze:

1 1/2 c. powdered sugar
3 Tbsp. milk
1/4 tsp. vanilla

Directions:

Dissolve dry milk in lukewarm water. Add butter, honey, salt, pumpkin and eggs. Mix well. Add yeast and stir well. Mix in 5 cups of the flour. Beat well until dough is smooth. Then add 2 1/2 – 3 cups more flour to make a stiff but pliable dough. Turn out onto floured board and knead until smooth and elastic. This will take about 8-10 minutes. Place in greased, covered bowl and let rise until dough doubles. Turn out the dough onto lightly floured surface and divide into 14 oz. balls. Cover with a dough cloth, and let rest for a few minutes.

Combine cinnamon and sugar for filling. Roll out one dough ball into a rectangle that measures about 7×9-inches. Spread with an even layer of butter leaving 1-inch with no butter along one 9-inch edge. Sprinkle generously with cinnamon sugar mixture. Roll up lengthwise to end at un-buttered side. Pinch seam together securely. Slice into 8-12 pieces. Put in 8-inch round pan about a 1/2 inch apart. Use parchment paper to line the outside of the rolls so they don’t expand over the pan’s edge. This will help the rolls keep their shape and make the “cake” stack easier.

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Sprinkle the top with cinnamon sugar and let rise until double.

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Bake in a 400 degree F. oven for 10-15 minutes. Test for doneness with a toothpick inserted in the center roll. Once the toothpick comes out dry, the rolls are ready to come out.

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Whisk together the milk and vanilla for the glaze. Whisk in powdered sugar gradually until it is the right consistency.

After the “cakes” have cooled, flip them out of the pans, place the bottom tier on a cake board and start applying the icing. Carter says, “To achieve the desired dripped look we used a piping bag and piped small amounts of the icing along the edge of the rolls so that it would ooze down the cake. We repeated the process on the final two tiers.”

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Double Delight Coffee Cake

I have always been a fan of coffee cakes, made various ways, all I have tried are so good! I am not a coffee drinker, but a cup of milk also fits perfectly with any coffee cake!! From the gooey soft cake, to the cinnamon taste, to the crumbly toppings and so much more, all coffee cakes are so deliciously yummy!!

Double Delight Coffee Cake

Coffee cake takes me back to my childhood. I remember occasionally getting ready and heading out to feed the cows and horses with my dad. Before we headed to the pasture, we stopped at grandma’s and grandpa’s house and had breakfast, sometimes having coffee cake.

I make a few different recipes for coffee cake, this one is one of my favorites!

The Backroad Life Coffee Cake

Double Delight Coffee Cake

Ingredients

For the cake:

2 cups flour
1 cup sugar
2 tsp Clabber Girl baking powder
1 1/3 water
1 tsp salt
3/4 cup oil
1 tsp vanilla
4 eggs
2 small boxes of Instant Butterscotch Pudding

Topping, mix in a separate bowl:

1 cup brown sugar (packed)
1/2 cup shredded coconut
1 tsp cinnamon
1/2 cup chopped pecans

Directions:

Blend the cake ingredients all together in a large mixing bowl with a hand mixer. Pour the batter into a greased 9 x 13 baking pan. Sprinkle about half the topping mixture on top of the batter in the pan. Then somewhat stir in the topping mixture in the batter so it will bake within the cake. Sprinkle the remaining half of the topping mixture on top. Bake at 350 degrees for 40 to 45 minutes. Let the cake cool. Drizzle a powdered sugar glaze on top. Taste delicious warmed or cool.

Double Delight Coffee Cake Piece

Enjoy!

Breakfast Better (and save money!)

Not only do made-from-scratch recipes taste better, but they’re better for your wallet too!

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It’s Tax Day and money is on everyone’s mind. Whether you’re expecting to get a refund or to pay a few additional fees, start your day off right with a big, hearty and delicious breakfast. It will give you the energy you need for those last-minute tax returns, and it will be much cheaper than the pre-made breakfast items you buy at the grocery store or your local bakery. Here are four recipes that will make your pockets jingle with a little extra change. Plus, they’re full of the love that only comes from your own kitchen!

Biscuits:
Few things will make your morning brighter than a hot biscuit smothered in melted butter and fresh fruit preserves. And while a can of biscuits is an easy solution to a breakfast conundrum, they cost 29 cents a biscuit and are loaded with preservatives. A little elbow grease will get your homemade biscuits for 21 cents a biscuit and won’t contain ingredients whose names you can’t pronounce.

Muffins:
Jumbo muffins in the display window at your local bakery sure do look delicious, but the price is not quite as appetizing. You could purchase a pumpkin muffin for a little over $2.00, or you could bake these equally tasty pumpkin pie muffins for about 45 cents per regular-size muffin or 90 cents  if you use a jumbo-size muffin tray. Not only is it cheaper, but you can freeze the leftover muffins for breakfast next week. Talk about convenience!

Pancakes:
Buttermilk pancakes are a staple at all of your favorite diners. But our pancakes will give any pancake house a run for their money. A pancake house may charge more than $5.00 for a stack of five pancakes. However, you can make an entire batch of pancakes for $1.28. Throw a handful of fresh fruit on the top of your pancake stack and it will still be cheaper! Leftovers? Freeze those for a quick breakfast later this week.

Breakfast isn’t the only place where you can save a little money. If pizza is your go-to on soccer practice nights or Friday night family dinners, don’t pick up the phone—start from scratch! Top this pizza dough with tomato sauce, cheese and pepperonis for a mere $6.00. Call any delivery pizza place and you will find yourself paying $15.00.

Not only are home-baked meals cheaper, but they are full of fresh ingredients and allow you to get the family in the kitchen to create lots of love and memories.

Host a Profitable Pancake Fundraiser

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What’s not to love about a pancake fundraiser? It’s filled with warm flapjacks drenched in maple syrup, chilled glasses of sweet orange juice and people gathered to support a worthy cause. From small nonprofits to large community organizations, pancake breakfast fundraisers raise both money and awareness. They bring together individuals and the community, shine a spotlight on a need and give people an opportunity to dig into giving back.

On the flip side, for those running the event, the day can get hot, sticky and stressful. Too many people can be both a blessing and a curse. The last thing you want is to cook up bad PR because your team was rushed, stressed and underprepared. Here are some tips to ensure both you and your guests enjoy a fantastic breakfast fundraiser.

Pick a Date

Make sure the date for your flapjack fundraiser doesn’t conflict with any events that also appeal to your target audience. Try to avoid scheduling the fundraiser on the same day as local school or church events, along with any fairs and festivals.

Choose the Room

Find an ideal location by considering both your needs and your guests’ needs. You’ll want a spacious location with a full kitchen, ideally donated for your cause. Church basements and school cafeterias are great places to start looking.

Advertise the Event

Create flyers to hang up in local coffee shops, restaurants, churches, community centers and grocery stores. Be sure that all promotional materials highlight the cause it will support! Submit the details to calendars on television and radio station websites, as well as newspapers. Connect with local media personalities for pre-event interviews, which not only highlights your event, but your organization’s mission, too.

Continuous Serving vs. Reservations

Decide among your team which system works best for your audience and location. Continuous serving allows people to come in whenever they want, right off the street even, to enjoy a hot plate of fresh pancakes. However, you’ll need manpower for constant cooking and cleanup, along with extra ingredients to feed the masses. Reservations allow you to break up the serving into chunks, with breaks in between for cleanup and trips to the store, if needed. However, this style is more structured and may ward off those last minute noshers. Either way, consider selling tickets ahead of time so that you can get a ballpark headcount to prevent any last minute headaches.

Click here for ticket inspiration, and then create your own!

Don’t forget the main ingredient!

With all this planning and preparation, don’t forget the main ingredient – the pancakes! You’ll want a perfect recipe, one simple enough to feed everyone, but unique enough to make your event so memorable that people will beg for it year after year. Try one (or all) of these delectable pancake recipes for your next flapjack fundraiser:

  • Orange Blossom Pancakes: Vanilla and orange combine to transform your ordinary pancake into an extraordinary breakfast. Cooking the batter till the edges are slightly crispy and light brown makes the flavor all the better.
  • Pistachio Orange Pancakes: The secret to deliciousness? Substitute milk with orange juice! The subtle saltiness and crunch of the chopped up pistachios add texture and flavor – as well as additional protein!
  • Blueberry Pancakes: Go for something simple but delicious with this long-time family favorite. Tart blueberries and the light, spongy texture taste even better when slathered with butter and topped with maple syrup.

Pancake breakfast fundraisers are a wonderful way to make people excited to support a worthy cause. And feeding their appetite for pancakes will no doubt fuel their passion for your organization.

Check out more sweet and savory pancake recipes here!

Go Bananas on Banana Lover’s Day

Banana Pancakes

Americans eat more than three billion pounds of bananas a year, adding up to roughly 300 bananas a second. Soft and sweet, rich in potassium and bursting with fiber, it’s no wonder bananas are hailed as a super food!

  • There are nearly 1,000 different kinds of bananas, but very few of them are actually sold in stores.
  • A banana plant isn’t actually a tree – it’s technically an herb!
  • Some cultures use banana peel fibers to make paper.
  • The banana is a rock star. More songs have been created about it than any other fruit. Check out this playlist of our favorites!
  • The fruit’s combination of tryptophan and vitamin B6 produces the neurochemical serotonin, which can stave off depression and improve overall mental health.
  • Bananas have been recorded as far back as ancient Egypt. There are even bananas depicted in hieroglyphics!

In our bodies, bananas fuel us with energy and nutrients. The potassium wards off muscle cramps and the antioxidants ease stomach ulcers. But bananas are good for more than just banana bread. You can harness the full power of bananas in some very interesting ways, particularly by:

  • Adding bananas to cake batter, resulting in a moister and naturally sweet dessert. We recommend substituting up to half of the oil in the recipe with banana puree. It’s also a delicious addition to pancakes!
  • Putting banana peels in your watering can to create a natural fertilizer for your plants.
  • Placing peels on chicken breasts as they cook to keep them moist and tender.
  • Mashing a banana and using the puree as a face mask. Leave it on for 15-20 minutes for super moist skin!
  • Using the peel to polish silverware and leather.
  • Easing itchy bites and rashes with the inside of the peel.

Ultimately, however, even with these inventive uses, we can all admit that the best part of a banana is its flavor. To keep your bananas from browning too quickly, wrap the stems in plastic wrap to lock in the ethylene gas, keeping them yellow for days. Or find another use for them this National Banana Lover’s Day (that’s today!) by putting on your banana mask, polishing your silverware and cooking up one of these delicious banana recipes:

Fresh Fruit Pizza: This simple dessert pizza starts with a crust made from brown sugar and walnuts. It’s topped with cream cheese and a variety of fruits, including, of course, bananas.

Sunrise Muffins with Honey Butter: Combining buttermilk and cinnamon with pineapples and carrots gives these muffins a delectable and savory flavor. Ripened bananas make these muffins moist and sweet.

Chill Out Banana Coffee Cream Pie: Who needs an afternoon coffee break when this recipe exists? Vanilla wafer cookies, coffee extract and bananas give this dish a creamy, sweet flavor.

Banana Maple Beignets: This French pastry mixes banana chips and maple syrup together for an extraordinary breakfast experience.

Celebrate Bastille Day – With Dessert!

Crepes Chantilly

Still relishing those mid-summer Fourth of July festivities? Lucky for you, today marks another celebration of freedom – Bastille Day! Much like Independence Day to Americans, Bastille Day commemorates the start of the French Revolution, when unarmed peasants stormed the Bastille prison and armory. What better way to commemorate their victory than to pop open some champagne, pull out the Bocce set and whip up a few delectable French desserts the whole family will love?

A French Celebration

Dessert in France is as much a part of the country’s heritage as Bastille Day. On July 14, flags line the Champs-Elysees, fireworks light up the Eiffel Tower and families gather with friends to honor the establishment of their first constitution. Needless to say, the celebration includes tremendous amounts of wine, cheese and, of course, chocolate.

From chocolate mousse to crème brûlée, French desserts are the Audrey Hepburn of baking; they have an elegance all their own. There is as much sophistication as there is sweetness in every bite. In this culture, food is to be savored, and each meal is planned with intention, creativity and attitude.

French Dessert Characteristics

In fact, the French consider cooking to be as artistic as painting, and it isn’t all about taste. While it’s true, the French have panache for pairing the richness of crème with the bittersweet tang of dark chocolate, the aroma and the presentation are equally as important. That’s what makes French food, especially desserts, so luscious– they appeal to all the senses. Traditional French desserts have several distinct qualities:

  • Light and fluffy, filled with air like meringue and mousse.
  • Complex, like cakes layered with caramel or heavenly chocolate macaroons.
  • Creamy and rich, relying heavily on dairy and eggs, such as crème brûlée.

Create Your Own!

On Bastille Day, transform yourself into a French pastry chef and kick-start your celebration with Clabber Girl’s mouth-watering Crepes Chantilly. This extra special treat is a delicate and delicious French-style pancake filled with sweet fruit and decadent crème. The thin cake is dressed up with strawberries and layered with whipped topping, creating a flavorful treat perfect for breakfast, lunch or dinner. Another sweet filling of choice is peanut butter and banana slices – maybe even with a drizzle of chocolate!

For a twist, experiment with savory flavor combinations like sun-dried tomato and pesto with grilled chicken, or spinach, bacon and mushroom. With a little creativity and practice, you’ll develop crepe-making skills that everyone in the family will appreciate.

So do as the French do, and bon appétit!