Carrot Cake Cupcakes with Cream Cheese Frosting


Spring is in the air!! We’ve unseasonably warm weather here in Indiana the past few weeks.
With Spring on the way, it’s time to think of the next upcoming holiday, Easter is in April this year. Have you seen all the bunnies, carrots, and egg decor out in stores?! One of my favorite dessert recipes that pairs great with Easter and spring is carrot cake cupcakes with cream cheese frosting. They are super moist, delicious, and have an Easter spirit about them that make them perfect for the holiday, but anytime of the year as well.

We have enjoy having meals with family for Easter and what perfect way to have carrot cake for everyone with Carrot Cake Cupcakes with cream cheese frosting …decorated cute for Easter.
Now I am pretty crafty but I am no artist when it comes to cake decorating, but these are simple to do and look cute!

I will share with you some simple decorating tips for simple Easter themed cupcakes below. Anyone can do!!

Not making them for Easter? That’s ok! A little bit of chopped pecans around the edges of the frosting is perfect!

Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:
For the cupcakes
1 1/4 cup flour
1 tsp Clabber Girl baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup canola oil
1/2 cup brown sugar
2 eggs
1/2 cup cinnamon applesauce
1/2 tsp vanilla
1 1/2 cup finely chopped carrots
1/4 cup finely chopped walnuts or pecans

For the frosting
8 oz  cream cheese – at room temperature
1 stick butter – at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium sized mixing bowl and set aside.

In a large bowl, combine the oil, brown sugar, and eggs and whisk together. Add the applesauce, carrots, and vanilla and stir together. Then add the dry ingredients from the previous bowl and mix all together until well combined. Add the chopped nuts and stir in.

Prepare a standard sized muffin tin with paper liners of your choosing for the cupcakes. Divide the cupcake batter evenly between the muffin cups. Bake for 20 minutes at 350 degrees F. Test batter with a knife to make sure it comes out clean. Let cupcakes cool completely.

Once cupcakes are cooled is time to add the cream cheese frosting. In a medium mixing bowl add the softened cream cheese, butter, and vanilla. Using a hand held mixer, mix together the ingredients on medium speed until smooth and creamy. On low speed, gradually add the powdered sugar and continue to beat until it is all mixed in.

Top the cupcakes off with the frosting by piping it on or with a knife. Decorate your cupcakes.
Simply roll the edges in the frosting in chopped nuts or decorate with some Easter themes like shown below.

Recipe makes 12 cupcakes. Serve or store in the refrigerator for 2 to 3 days.

For Easter Decorating tips:
Bunny ears:
Regular size marshmallows
Pink sprinkles
Using a pair of kitchen shears, simply cut a marshmallow in half at an angle. The part that was cut open will be slightly sticky, dip that part in the sprinkles for the center pink part of bunny’s ears. Arrange them beside each other on top of the cupcake.
I added shredded coconut on top of the frosting to give a “furry”look.

Carrots:

Shredded coconut

Green food coloring

Orange Candy Melts

Put a small amount of shredded coconut in a small bowl and add a few drops of green food coloring and stir around.

Melt the candy melts and put in a plastic ziplock bag. At one corner of the bottom of the bag, cut a slit and use it as a piping bag.

Line a pan with parchment paper.

Place a little dab of coconut on the paper and using the plastic bag as a piping bag, squeeze out the melted chocolate into a carrot form. be sure to go over the coconut slightly with it so that the chocolate sets up and the coconut will stick to it.

After you have made several that you need, place in the freezer for final set up.

When you are ready to add to your cupcakes, simply remove from paper and place at the top of the cupcake.

Nest of Eggs:

Green Icing Pouch with Tip
Cadbury Mini Eggs
Simply Pipe the green icing onto the cream cheese frosting using the flower tip. Add the Cadbury mini eggs on top.
These carrot cake cupcakes with cream cheese frosting are packed full of so much flavor you will love them from the first bite!

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!

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


Kids Activity: Irish Soda Bread Biscuits

Being a mother of two young (active) boys, I’m always looking for activities to do with them during the cold months. As a family, we don’t usually do anything special for Saint Patrick’s Day, but we love to cook and bake together. This Irish Soda Bread Biscuit recipe is really simple and not too complicated for children between the ages of 4 – 10, with minor assistance. I found that this activity was rewarding to them! This baking experience gave them a boost of confidence that they were able to make something for the family, “all by themselves” to eat. Along with this confidence, they also learned “why”, “how” and “when” to do certain steps:

Examples –

  • “How” to identifying measurements – 1 cup, 1 ½ cup, Tbsp. and tsp.
  • “Why” and “When” to add dry and liquid ingredients
  • “How” and “Why” you infuse dried berries before mixing
  • “How”, “When” and “Why” to set the oven temp
  • “Why” and “How” do you grease or line the baking sheet
  • “How” and “Why” do you knead the dough
  • “When” to take biscuits out of the oven

Kid friendly items to have on hand before starting:

  • Step stool (for reaching)
  • Paper towels (for spills)
  • Oven mitts or kitchen towels (oven transfer use)
  • 2” biscuit cutter
  • Rolling pin
  • Parchment paper
  • Electric mixer
  • 1 – large spoon for scraping sides of bowl

Irish Soda Bread Biscuits Recipe

Ingredients:

  • 4 c. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl Baking Soda
  • 1/4 c. brown sugar
  • 1 c. raisins, rinsed in hot water and dried
  • 1 c. dried cranberries, rinsed in hot water and dried
  • 1 Tbsp. caraway seeds, optional
  • 2 eggs
  • 2 c. buttermilk

Steps –

  1. Make sure all ingredients and utensils are out and ready for easy access. (Wash those hands!)

  2. Fully submerge raisins and cranberries in a bowl of warm water. Leave them set for about 2 minutes to infuse.


  3. Drain water from the infused raisins and cranberries. Transfer to folded paper towels to remove any remaining water.
  4. Let your child locate, measure, add and mix all dry ingredients.

(We chose not to add caraway seeds)

  1. Add prepared raisins and cranberries to dry mixture. Mix raisins and cranberries until fully coated in dry mixture.

  1. Add eggs and buttermilk until thoroughly combined.


  2. Spread 2-3 Tbsp. flour on to a prepared surface. Remove dough mixture from mixing bowl and knead for about 3 minutes on prepared surface.


  1. This recipe states to roll dough to a ½ inch thickness. We wanted a higher biscuit, so we decided to roll out to a 2-inch thickness instead.

  1. Using a 2-inch biscuit cutter, show your child how to place the cutter each time in order to use most dough the first time around (you’ll need to repeat this step with the additional dough from the first set of cut outs).

  1. Transfer cutouts to your prepared baking sheet. Place biscuits in a 400° F. pre-heated oven. Bake biscuits for 10 minutes or until tops are golden brown.

  1. Using oven mitts or kitchen towel, help your child safely remove biscuits from the oven. Let cool for about 5 minutes. We recommend eating them warm with butter!

Yield: (10) 2-inch round biscuits.

 

Strawberry Cupcakes – a Valentine’s Day Special

This Valentine’s Day, I wanted to make something extra special and came up with these strawberry cupcakes. I used a cake recipe from a 2002 Clabber Girl cookbook and converted it to cupcakes. When the cupcakes come out of the oven, be prepared for a sweet strawberry smell that will fill up your kitchen and attract family from other rooms. Make sure you get the cupcakes onto a cooling rack so they can be filled and topped with frosting quickly or you may have a few plain cakes missing!

I love finding old recipes from our vault and updating them for the modern kitchen! These cupcakes would be great any time strawberries are in season. The cupcake filling isn’t necessary, and the cupcakes would still be really good without it, but it does add a special touch for celebrating Valentine’s Day. I made twice as much filling as I needed and ended up freezing the filling. It was similar to a homemade ice cream!

Strawberry Cupcakes with a Strawberry Purée and Whipped Cream Filling and Pink Buttercream Frosting

  • Prep time: 60 min + 30 min wait time
  • Cook time: 15-20 min
  • Yield: 30 cupcakes

Strawberry cake batter:

  • 2 3/4 c. cake flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 2 c. granulated sugar
  • 1 c. unsalted butter, softened (2 sticks)
  • 3 oz. strawberry gelatin (one small box)
  • 4 eggs
  • 1 c. whole milk
  • 1 tsp. vanilla extract
  • 1/2 c. strawberries, puréed in 1 1/2 Tbsp. orange juice

Cupcake filling:

  • 8 oz. heavy whipping cream
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. strawberries, puréed in 1 Tbsp. orange juice

Pink buttercream frosting:

  • 1 c. unsalted butter, softened (2 sticks)
  • 2 tsp. vanilla extract
  • 4 c. powdered sugar
  • 2-3 Tbsp. heavy cream
  • 3-4 drops red food coloring

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside. In a separate bowl, cream sugar, butter and gelatin. Add eggs and beat well. Alternate adding flour mixture and milk to the creamed mixture. Add vanilla and puréed strawberries.

Pour batter into prepared muffin pans. Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

To prepare the filling:

Whip cream until stiff peaks form. Fold in sugar, vanilla and strawberry puree.

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Strawberry Cupcakes Step-by-Step Instructions

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside.

In a separate bowl, cream sugar, butter and gelatin.

 

 

Add eggs and beat well. Use a spatula and scrape the sides of the bowl.

 

To purée the strawberries, I added sliced strawberries and orange juice to my blender. I pulsed it for a few seconds and it was just the right consistency. The orange juice will help to blend the strawberries, if your berries are very juicy, you may need less orange juice.

Alternate adding flour mixture and milk to the creamed mixture. I poured 1/3 of the flour, then 1/3 of the milk and repeated until everything was incorporated, scraping sides in between additions.

 

Add vanilla and pureed strawberries. Make sure the batter is fully blended without over beating.

Pour batter into prepared muffin pans. I used a 1/3 measuring cup to scoop the batter and pour into the cups. This also helps to make sure you have the exact same amount of batter in each cup for even baking.

Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

 

To prepare the filling:

Whip cream until stiff peaks form. When you lift your beaters, you should be able to see the imprint from the beaters in your bowl.

 

Fold in sugar, vanilla and strawberry puree. I used a spatula to fold everything in and wasn’t too thorough, so that the mixture would have some red streaks in it.

 

Put a piping bag into a liquid measuring cup and fill the bag with filling. This will help to get the filling down into the bag without messing up the top.

 

Use a butter knife and slit the top of each cupcake once it is completely cooled (approximately 30 minutes). Pipe the filling into each cupcake. Wipe away any excess before frosting.

 

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Use the measuring cup trick to fill your bag again. This recipe makes more than will fit in a standard piping bag, so I just frosted in 2 batches.

Garnish with a sliced strawberry, if desired.

 

 

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.

 

This Secret Ingredient Will Make Your Life Easier

We’ve all used baking soda for years as an ingredient in recipes to make baked goods rise. But you might be amazed at all the ways a baking soda can simplify and brighten your life! Clabber Girl’s new Fresh Shaker Multi-Purpose Baking Soda, with its “Shake or Pour” top makes it even easier to use everyday baking soda to clean, deodorize and freshen!

  1. Clean Produce

If you simply don’t trust the produce you bring home from the store to be really clean enough to eat, a washing with baking soda can remove wax, chemicals and bacteria and put your mind at ease. Rinse your fruits and veggies, coat them with baking soda, give them a scrub, then rinse them again for the freshest produce you can serve!

  1. Remove Coffee Stains

Wherever those nasty coffee stains build up–on your counter, under the coffee maker or in your sink–you can quickly and easily remove them with baking soda. Sprinkle liberally on the surface, scrub with a sponge or paper towel and rinse. The job is done, and you can take the time you saved to enjoy a cup of your favorite Rex Coffee!

  1. Freshen the Litter Box

If you have cats, you know how hard it is to eliminate those litter box odors. No matter what you do, it seems there’s always a hint of kitty smell hanging around the house. The solution is already there in your kitchen cabinet. Baking soda absorbs odors naturally, so sprinkle some on top of the litter to neutralize those smells.

  1. Scour Pans

Love your baking pans, but hate that nasty brown coating that they’ve developed? Don’t waste your dough on new ones! Simply pour a liberal amount of baking soda onto the pan, add water to form a paste, scrub and rinse. Your pans will look brand new, and you can get back to baking!

  1. Deodorize

“Whew! What’s that smell?” If you’ve uttered those words when your teenager takes off his tennis shoes or your husband opens his gym bag, there’s an easy, safe and natural way to deodorize all things stinky. Just shake some baking soda inside the smelly bag or shoes and let its odor-absorbing power do the work!

  1. Freshen Laundry

This tip for fresher laundry is so easy, you’ll be surprised you hadn’t thought of it! Simply sprinkle baking soda into the washing machine full of dirty clothes and wash as usual. Baking soda as a laundry additive is a great money saver. It makes your whites whiter and your colors brighter, plus it softens the water, so you can use less detergent and less bleach!

  1. Deodorize the Refrigerator

Probably the best-known use for baking soda, besides baking, is as a deodorizer for the fridge. No matter how well you package food for storage, there will be smells in the refrigerator. Clabber Girl’s “Shake or Pour” canister is a convenient way to absorb fridge odors naturally.

  1. Make Toothpaste

For years folks in the know have been using the special properties of baking soda to remove stains on their teeth and fight the germs that cause periodontal disease. A paste made with two tablespoons of baking soda, a teaspoon of water, one-eighth teaspoon of salt and a couple of drops of mint extract can clean and brighten your teeth, and at considerably less cost than commercial toothpastes. Give it a try!

  1. Clean Sink and Faucets

Shake some Clabber Girl Baking Soda into your sink and on and around your faucets to get rid of dried-on gunk and water spots as a part of your regular kitchen clean-up. Wiping down counter tops and sinks, then rinsing well with water, is an easy and frugal way to remove all sorts of food stains and brighten your kitchen, too.

  1. Make Dog Toothpaste

If baking soda is a great way to freshen and brighten your teeth, it makes sense that it’s a great way to clean Fido’s teeth as well. To make a palatable paste for your pets, mix two tablespoons of baking soda, a teaspoon of beef bouillon, one-quarter teaspoon of water, a pinch of salt, and one of parsley. Use it regularly to brush your doggie’s teeth, and his breath will be fresher, too!

Give these tips a try and let us know how they work out for you. And we’d love to hear from you about the new Clabber Girl Fresh Shaker Multi-Purpose Baking Soda, with the “Shake or Pour” top, and about your favorite ways to use baking soda for cleaning, deodorizing and freshening your home, car, gym locker or wherever!

Top Ten Recipes of 2016

We are counting down the top ten recipes on our website in 2016! These are the top ten most visited recipes on our website throughout the year in 2016. It should be no surprise that our Old-Fashioned Biscuits (as shown on the back of the Clabber Girl Can) are at the top of our list!

  1. Old-Fashioned Biscuits (as shown on the Clabber Girl can) – This is the classic baking powder biscuit recipe that can be found on the back of the Clabber Girl Baking Powder can. You need to ensure your oven is very hot and ready to go before putting in the biscuits inside.
  2. Clabber Girl Baking Powder Hamburger Buns – Our hamburger buns are quick and easy to make – no yeast and no rising time. Now, admittedly, the dough is sticky, and things can get a little messy when you scoop it out and plop it on the baking sheet. But just keep a bowl of water handy and wet your fingers before you scoop and shape the dough to make it easier to handle.
  3. Baking Powder Biscuits – You can use this basic baking powder biscuit recipe and with a few minor changes make buttermilk, drop, cheese, sour cream or cornmeal biscuits.
  4. Good Ole Fried Chicken – This fried chicken comes out moist with a crispy crust; it’s the ideal old fashioned recipe that has withstood the test of time.
  5. Lemon Drop Cookies – These cookies are bursting with lemon flavor-you actually bake them with lemon zest and use frozen lemonade concentrate as your liquid.
  6. Orange Cake – Originally featured in our Brickyard to Backyard cookbook, this has become a favorite for the holidays when oranges are in season. The cake is light and delicate, the orange glaze is packed with flavor.
  7. Applesauce Spice Bars – There are 3 different spices in this bar, giving them so much flavor! Top them with cream cheese frosting for an extra decadent dessert.
  8. Golden Corn Bread – This corn bread only requires 8 ingredients and first appeared on the back of the Clabber Girl Baking Powder can.
  9. Chocolate Texas Sheet Cake – This recipe is another one of my favorites I have learned from my grandma! I know I have said it before with some other recipes, that I am wanting to learn some family recipes that everyone loves and that are favorites of mine. Texas Sheet Cakes are like a family tradition, you might have eaten it as a kid as well as your parents may have as well. Enjoyable every time!
  10. Irish Cream Bundt Cake – This cake is perfect for fans of Irish cream liqueur; it is an ingredient in both cake and glaze. Perfect for St. Patrick’s Day or a fun event where a special Irish-inspired cake is called for.

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!