Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.

Ingredients:

  • 2 C. all-purpose flour
  • 1/3 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • pinch salt
  • 2 C. buttermilk
  • 2 lg. eggs, lightly beaten
  • 2 Tbsp. melted butter
  • Zest of 4 lemons
  • 1/3 C. poppy seeds
  • Blueberry preserves or syrup, for serving

Directions

Preheat griddle on medium heat for about 10 mins.

In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.

Serve warm with blueberry preserves or syrup.

Classic Butter Pound Cake

Classic Butter Pound Cake

This is a classic butter pound cake and contains just 6 ingredients. It is the Davis Baking Powder version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” cake.

Ingredients

Classic Butter Pound Cake Glaze Slice 2 Batter

  • 1 lb. butter (4 sticks)
  • 1 lb. powdered sugar (16 oz)
  • 4 eggs, plus 4 egg whites
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Davis Baking Powder
  • 1 Tbsp. vanilla extract

Glaze

  • 1 1/2 C. powdered sugar
  • 3 Tbsp. milk, plus more as needed
  • 1 Tbsp. clear vanilla extract, optional

Classic Butte Pound Cake Glaze Hero

Directions

Batter

Preheat oven to 325° F. Grease a 10-inch Bundt or Angel Food Cake pan, then set aside.

Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.

Gradually add flour, baking powder; mix until thoroughly blended. Pour into prepared pan.

Bake at 325° F. for 1 hour and 10 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar or powdered sugar glaze, if desired.

Glaze

Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.

Classic Butter Pound Cake Glaze Slice

Cinnamon Nut Quick Bread

A loaf of this Cinnamon Nut Quick Bread is a delicious addition for breakfast! Enjoy a slice with your morning coffee, tea, milk or even for an afternoon snack.

The wonderful flavors of cinnamon and nuts swirled into a moist and delicious batter and baked to perfection-all with no yeast needed.

I love making different breads to enjoy for breakfasts or snacks. My whole family are fans too. One loaf generally doesn’t last too long in this house. You can’t go wrong with the amazing smell of this yummy Cinnamon Nut Quick Bread as its baking! The delightful aroma brings back all that childhood nostalgia of mom or grandma baking in their homes.

This Cinnamon Nut Quick Bread is simple to make. It comes together quickly in preparing. Unlike regular bread, this quick bread requires no yeast so there is no rising time needed.

Enjoy this Cinnamon Nut Quick Bread fresh and warm out of the oven, for your morning breakfast, or as a yummy afternoon snack. For additional flavors spread butter or cream cheese on top.

Cinnamon Nut Quick Bread Recipe

Ingredients

Cinnamon Swirl:

  • 1/4 C. butter, melted
  • 1/2 C. nuts (walnuts or pecans – I used walnut)
  • 1 Tbsp. cinnamon
  • 1/2 C. sugar

Batter:

  • 1/2 C. sugar
  • 2 1/2 C. all purpose flour
  • 1 tsp. salt
  • 1 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 C. apple cider vinegar
  • 3/4 C. milk
  • 2 lg. eggs
  • 1/4 C. shortening, melted

Topping:

  • 1-2 Tbsp. butter, as desired
  • Equal parts cinnamon and sugar sprinkled over the top

Directions:

  1. Preheat oven to 350° F. and grease a 9×5-inch loaf pan, then set aside.
  2. Combine melted butter, nuts, cinnamon and 1/2 cup sugar in small mixing bowl. Mix well together and set aside.
  3. Add the other 1/2 cup or sugar, flour, salt and baking soda to a larger mixing bowl and whisk together until well blended.
  4. Using a measuring cup, add the apple cider vinegar to the milk.
  5. Using a stand mixer or a large mixing bowl, add the eggs and the vinegar/milk mixture and beat together. Gradually add the melted shortening and stir together.
  6. Add half of the dry ingredients and blend together well. Scrape the sides of the bowl so all bread batter is together in center. Then add in the second half, blending well and scraping the sides down a second time.
  7. Fold in the nut/cinnamon mixture to create a swirling effect, but not completely mixed within the batter.
  8. Pour the batter into loaf pan and bake at 350° F. for 45 to 55 minutes, until clean toothpick comes out.
  9. Immediately after removing the loaf from the oven, gently rub butter over the top of the loaf for a light melted butter topping. Then sprinkle a light layer of cinnamon/sugar to finish off the bread.
  10. Cool for 10 minutes, remove from loaf pan and continue cooling. Enjoy warm or cooled.

Macarons with Vanilla Buttercream Filling

Macarons are a fun French treat that adds brightness to your day with the rainbow of cheerful colors they have. These little cookies have a perfected look and a crisp/chewy texture with sweet flavor. Specialize them even more with a variety of different flavors between the cookies and the filling. Whether you are celebrating a bridal or baby shower, wedding, or just because, macarons are a delightful addition to any celebration or everyday! You can’t go wrong with these Macarons with Vanilla Buttercream Filling.

Macarons 6
Macarons can be temperamental, but never fear! Once you figure out their texture, its response to your oven, how they react to your climate, and have patience when making them, you’ll be so excited with them in the end! Macarons are made to impress, their crisp shell and pleasantly chewy inside is exactly what you want.

These little cookies are a lovely treat to enjoy, and can be to make, once you get the hang of it. Give yourself a few tries and you’ll be making macarons for all occasions!

Macarons 5
Here I am sharing a basic macaron recipe, but there are so many flavor combinations that can be done as well. Enjoy making these cute, elegant, and tasty sweet treat.

Macarons with Vanilla Buttercream Filling

Cookie Ingredients:

  • 3/4 C. blanched almond flour
  • 1 C. powdered sugar
  • 2 large egg whites, at room temperature
  • 1/4 C. granulated sugar
  • assorted food coloring gel

Vanilla Buttercream Filling Ingredients:

  • 1/4 C. (1/2 stick) unsalted butter, softened
  • 4 C. powdered sugar
  • 1/4 C. Milk
  • 2 tsp. Vanilla
  • 1/4 tsp. Clabber Girl Corn Starch
  • Tools to use:
    Piping bag
  • 1/2-inch round tip
  • Parchment paper or Silpat mat

Directions:

Macaron Cookies:

  1. Combine almond flour and powdered sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.
  2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form.
  3. Using food coloring gel, add a knife tip of color to your meringue mixture. Mix for only a small amount longer until it’s well blended. Use more gel for bolder colors.
  4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.
  5. Using a pipping bag with a 1/2-inch round tip, filled with batter to pipe each cookie.
  6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.
  7. Once done piping the circles, tap the baking sheet on the counter top several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steady stream and then settle back down in the bowl.
  8. Let batter sit at room temperature for 30 minutes until they form a skin. This is helpful when baking to form signature macaron feet.
  9. Preheat oven to 350° F.
  10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.
  11. Let cool for a couple of minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream Filling:

  1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.
  2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.
  3. Add the milk/corn starch, vanilla, and confectioners’ sugar a little at a time and mix together until light and fluffy, well blended.

Put together the Macarons:

  1. Using a piping bag with a round tip, add the buttercream filling.
  2. Pipe a swirl of filling on the flat side of the cookies.
  3. Top with another cookie, creating a sandwich effect with 2 cookies and filling in between.

A Few Baking Notes:
– Do not overfold as the batter will be too runny, they will spread out and not for the signature feet. Do not under fold as the batter will crack.

– Do not skip the drying time. This will help develop a skin over the batter to create the feet when baking. They should be completely dry to touch before you bake them.

Macarons 1

-You may need to adjust your oven temperature down some or shorter baking time depending on your oven to see for sure what works best for you.

-If you have hollow tops, you may need to adjust your oven temperature or baking time.

-Store macarons in an airtight container at room temperature for up to a week.

Enjoy these pretty cookies with their round tops, ruffled feet, and tasty filling between!

Farmer’s Omelet

What better way to start your day than with a delicious omelet! We love omelets for breakfast! Any meal really!

Our family has different kinds of prepared egg often. From scrambled eggs, to eggs over medium, to omelets – everyone in my family has their favorites.

We have a chicken coop full of chickens and the kids love to go out and gather up the eggs.

Farmers-Omelet-Eggs

And there is just something about a bowl full of fresh eggs in all different shades of colors that I love!! Backyard chickens for the win!!

We really love omelets and different combinations of flavors that you can incorporate in them, but this recipe is probably my favorite combination.

Farmer's Omelet Final

My favorite and go-to combination is this recipe with ham, tomatoes, spinach, chives and cheese.

I especially like it during the gardening season when we can use fresh produce straight from our garden.

Farmer’s Omelet

Ingredients:

  • 2 eggs
  • 1/8 C. milk
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 C. diced ham
  • 1/4 C. chopped spinach leaves
  • 1/4 C. chopped grape tomatoes
  • 1/4 C. shredded cheese
  • pinch of green onions

Directions:

Using a greased pan add the ham, spinach, tomatoes and green onions and start to sauté on a low-medium heat.
In a small bowl combine the eggs, milk and Clabber Girl Baking Powder and whisk together until well blended.
Then add the egg mixture to the pan with the meat/vegetable mixture. Move pan around so egg mixture is evenly spread.

Cook until bottom side is slightly browned and eggs are not runny. The top of the eggs will get some bubbles.
Add shredded cheese on one side of the top of the circle.

Gently fold over one side once. Flip omelet and cook thoroughly.

Place cooked omelet on plate and top off with extra sprinkle of cheese and green onions.

The egg, spinach, ham, tomato, and green onions combination is my favorite for breakfast creating a delicious farmer’s omelet!

So go start yourself a pot of coffee and get cooking! Eating Farmer's Omelet

Lemon Snowballs, A Rumford Complete Cookbook Recipe

Lemon Snowballs

A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!


I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.

The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.

Rumford Lemon Snowballs Cookbook Recipe
Here is my version with some revisions.

 


Lemon Snowballs, A Rumford Complete Cookbook Recipe 

Ingredients: 
3 eggs
1 C. sugar
3 Tbsp. water
Grated rind from 1 lemon
2 Tbsp. lemon juice
1 C. all-purpose flour
1 tsp. Rumford Baking Powder

Lemon Sauce

Ingredients: 
1 tsp. grated lemon rind
1/2 C. lemon juice
1/2 C. sugar
1 Tbsp. Clabber Girl Corn Starch

Directions:
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.

Add the water, lemon juice, and grated lemon rind.

Then add the flour and baking powder and mix all together well.

In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.

Grease a mini muffin pan and add about a Tablespoon of batter to each.

Bake at 350° F. degrees for 10 minutes.

Remove from oven and cool.

Remove from muffin pan and roll lemon cakes in powdered sugar.

Serve with warm lemon sauce.

Directions: 
In a small saucepan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.

Bring to a boil over medium heat stirring constantly.

Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.

Remove from heat and serve warm.

Refrigerate extra sauce for up to 1 week.

Delightful, delicate, lemony! Enjoy!

Pecan Sandies

Pecan Sandy Cookies 1

Our cookie jar is usually full of a different type of cookie each week! Pecan Sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

Pecan Sandy Cookies 5

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Pecan Sandy Cookies 2
Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

Pecan Sandy Cookies 3
I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

 

Pecan Sandies Recipe


Ingredients: 

1 3/4 C. flour
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
1/4 tsp. salt
1/2 C. pecans, chopped

Directions:

Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

Enjoy these Pecan Sandies anytime of the year!

 

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.

Herbed Chicken 3
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.

 

Apple Brown Betty

Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.

Apple Brown Betty 1
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.

The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!

Apple Brown Betty 2
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!

 


Apple Brown Betty 

Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
lemon juice

Directions:
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!

Apple Brown Betty 3

Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!

 

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!

Strawberries And Cream Popsicles 2