Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
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There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce, serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and it’s nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!

Herbed Chicken 4
The chicken breasts are simply seasoned with herbs and baked.

Herbed Chicken 1
A cream sauce is made from chicken, the drippings from baking and cream to drizzle over the chicken.

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The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme, parsley and basil.

For meal variations, serve over rice, or pasta, or pair with your favorite vegetables and a roll.

Herbed Chicken with Cream Sauce

Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

Directions: 
In a small pan add the olive oil, butter, onions, and garlic and sauté them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sautéed onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.
Serve with your favorite vegetable sides, over rice or pasta for an added complete meal.

 

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

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Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

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The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

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Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

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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!

Kids Activity: Rainbow Rocks

This activity requires prep time and overnight setting.

Ingredients:

  • 1 cup Clabber Girl Baking Soda
  • ¼ c. + 2 Tbsp water
  • 1 gal Vinegar
  • Watercolor Magic liquid watercolor (we chose Sargent Art®)
  • Rubber gloves
  • Paper towels (for cleanup)
  • Parchment paper
  • Plastic gold coins
  • 2 large mixing bowls (we chose clear to show color)
  • Baking sheet or dry surface for drying

This recipe yields 5-6 rocks. These Rainbow Rocks are easy and enjoyable for children of all ages.

  1. Gather all ingredients.
    Rainbow Rocks Ingredients
  2. In one of the large mixing bowls, add baking soda. Slowly add water. Mixture should be moldable but not too wet.
    Making Rainbow Rocks 1
  3. Cover hands with rubber gloves. Add watercolor drops to soda water mixture. Massage soda mixture with your hands, adding color as you go until desired color is achieved.
    Making Rainbow Rocks 3
  4. While mixture is still moist, put a small amount of mixture into your hand. Take one plastic gold coin and place in the middle of the mixture. Continue to pat mixture in hands until a medium rock shape forms and the gold coin is hidden.
  5. Cover a cookie sheet or flat surface with parchment paper. Please rocks on top of parchment paper to dry overnight.
  6. After rocks have completely dried, do with them what you wish! We thought it would be fun to hide these in the yard and have children search for them. You could also simply use these as a quick kitchen table experiment.
  7. Using another clean large bowl, fill with vinegar until bowl is 2-quarters full. One at a time, drop Rainbow Rocks in and wait for the surprise.
    Fizzing Rainbow Rocks Activity


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.

Pumpkin Pie 3 Ways

Every family has its own holiday traditions, and each year new favorites are discovered and requested the following year. This year, I decided to try pumpkin pie in three ways: pumpkin cheesecake, pumpkin cake and a standard pumpkin pie.

As a kid, we always had Thanksgiving at my Aunt Dixie’s house. Pumpkin pie was the epitome of Thanksgiving to me. We enjoyed it only once a year and any other pumpkin pie would always be measured against her perfect recipe. This pie was so good that all of us kids would eat slice after slice. We’d all run around outside, make extra room for pumpkin pie, then come back in to eat more. It was a fun tradition that I get to see the next generation of kids in our family do today. I wanted to share my Aunt’s pumpkin pie recipe with her permission. She isn’t sure where she got the original recipe, but she’s been making it for Thanksgiving for decades. Every time she makes it, she uses the recipe as a general guideline, making small changes here and there. But every time, it comes out as the best pumpkin pie recipe ever.

Recipe #1: Aunt Dixie’s Pumpkin Pie

Classic Pumpkin Pie

This pumpkin pie is perfectly spiced-just the right amount of cinnamon, ginger and nutmeg that aren’t overwhelming for younger palates. You can make this pie ahead of time, freeze it a couple of weeks and then bake it the day before Thanksgiving when you need it. When you pair the pie filling with a homemade pie crust, it is the best pumpkin pie ever. The crust is flaky and slightly puffed from the addition of baking powder. I like to use up any leftover crust to make little sweet treats. I just cut shapes out of the pie dough, top with melted butter, sprinkle with sugar and cinnamon. The pie crust bites can be baked simultaneously with the pie, just remove after 10 minutes or when the edges turn golden brown.

Filling:

  • 15 oz. canned pumpkin
  • 2 eggs, slightly beaten
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 2 tsp. cinnamon
  • 12 oz. evaporated milk

Clabber Girl Pie Crust Recipe:
(watch our 60 second video on how to make pie crust here)

  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. kosher salt
  • 10 Tbsp. butter cold and cut into chunks
  • 3-4 Tbsp. ice water as needed

To prepare the pie crust:

Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges.

To prepare the filling:

Mix ingredients in order. Pour into uncooked pie crust and bake at 425° F. for 15 minutes. Reduce the temperature to 350° F. and continue to bake for 45 minutes or until a knife inserted in the center comes out clean.

Recipe #2: Pumpkin Cheesecake

Pumpkin Pie Cheesecake

This cheesecake is smooth and light with a slightly sweet, slightly sour finish. You can either make it as two 9-inch pies or one spring form cake as the recipe advises. The cheesecake does take a long time in the oven, but could be made a few days in advance and refrigerated. Completely cool the cake before refrigerating. If you wrap it in foil or plastic before it is cool, condensation can drip on top of the pie and make the sour cream look thin.

Graham Cracker Crust:

  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. melted butter
  • 1/4 c. granulated sugar

Pumpkin Cheesecake Filling:

  • 24 oz. cream cheese
  • 1 c. granulated sugar
  • 1/4 c. brown sugar
  • 15 oz. canned pumpkin
  • 2/3 c. evaporated milk
  • 2 lg. eggs
  • 2 Tbsp. Rumford Cornstarch
  • 1 Tbsp. pumpkin pie spice
  • 1 1/4 tsp. cinnamon

Pumpkin Cheesecake Topping:

  • 2 c. sour cream
  • 1/3 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg

To prepare the crust:

Combine graham cracker crumbs, melted butter, sugar and press into a 9-inch spring form pan or two 9-inch pie pans.

To prepare the filling:

In a large bowl, combine cream cheese, white and brown sugar and eggs. In a separate bowl, combine pumpkin, milk, cornstarch and spices. Add to cream cheese mixture. Pour into prepared crust(s).

To prepare the topping:

Mix all ingredients thoroughly.

Bake for about 65 to 70 minutes at 350° F. Remove from oven, spoon topping mixture over cake(s). Return to 350° F oven and bake for additional 5 minutes.

Recipe #3: Pumpkin Cake

Pumpkin Pie Cake

This pumpkin cake is a mix of two batters: a cream cheese and a pumpkin batter. It is very mild and not overly pumpkin tasting. One thing I liked about this recipe is that you don’t have to worry about portioning out the pumpkin batter evenly, the cream cheese filling bakes up just fine. The end result is a beautiful layered cake dotted with chopped pecans.

Cream Cheese Filling:

  • 2 Tbsp. butter
  • 1/2 c. granulated sugar
  • 8 oz. cream cheese, softened
  • 1 Tbsp. Rumford Cornstarch
  • 1 egg, beaten
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. milk
  • 2 eggs

Pumpkin Batter:

  • 1 c. granulated sugar
  • 1/2 c. butter melted
  • 1 c. canned pumpkin
  • 1 c. all-purpose flour
  • 1 tsp. Rumford Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 c. chopped pecans
  • 1/4 tsp. ground cinnamon

To prepare filling:

Combine ingredients for filling mixture; set aside.

To prepare batter:

Beat together eggs, sugar, pumpkin and butter. In a separate bowl, combine dry ingredients and add to pumpkin mixture; stir in nuts.

In a 9 x 13-inch baking pan, pour 1/2 of batter into bottom, spread it out to coat the bottom completely (about ½-inch thick). Top with filling mixture; pour the other half of batter on top.

Bake in a 350° F. oven for 25 minutes. Cool completely on wire rack.

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don’t you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

Roasted Sweet Potatoes 1

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It’s an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It’s always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

Raw Sweet Potatoes

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400° F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

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Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!

Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

sugar-cakes1When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved….my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version of the recipe with some updates.

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Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened
1 cup flour
1 cup sugar
2 egg whites

Directions:
Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown.

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes!

The recipe makes 18 mini sugar cakes.

A moist, sweet in flavor little mini cake. Grab a handful for a little snack!

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