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.
2 C. all-purpose flour
1/3 C. granulated sugar
1 tsp. Clabber Girl Baking Powder
1 tsp. Clabber Girl Baking Soda
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
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.
Grilling season is here!! Don’t you just love it when you’re driving or working outside and can smell the amazing aroma of someone grilling out? One thing that screams summer in our house is cooking on the grill! Many nights for dinner and on the weekends we are making meals on the grill.
I am a big fan of ribs as well as barbecue. Actually, when my husband and I travel, we like to find different BBQ restaurants to try out. We have been to so many awesome ones!
We like to make different kinds of barbecue meals at home too and on the grill! Barbecue ribs are definitely a family favorite in our house! All of our kids like them, so ribs go over very well.
This recipe for barbecue ribs gives you fall-off-the-bone ribs that are deliciously packed with the smoky, barbecue flavor of summer. Recipe makes about 2 cups of barbecue sauce.
4-5 lbs. baby back pork ribs (approx.)
Your favorite rub (I use Dairy Good BBQ Rub)
1 C. red wine vinegar
1/2 C. hot water
1/2 C. brown sugar
1 Tbsp. Dijon mustard
1 Tbsp. Worchestershire sauce
1 Tbsp. papirika
1/2 tsp. black pepper
1 tsp. salt
2 Tbsp. ketchup
1/4 tsp. cayenne pepper
2 Tbsp. Clabber Girl Corn Starch mixed with 1/2 C. cold water
Put ribs out on a large baking sheet. Generously apply rub to both sides of the ribs. Place the ribs on the grill and cook until tender, but not falling apart, about 1 to 1.5 hours, make up the barbecue sauce, while they are cooking.
Mix the Clabber Girl Corn Starch with the cold water and set aside.
In a medium sauce pan, combine the water and brown sugar and stir until dissolved. Bring the mixture to a boil over medium heat and cook for 3 minutes. Add the remaining ingredients, including the corn starch mixture, and mix together well. Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes uncovered. Remove from heat and cool at room temperature. The sauce will then thicken.
About 20 minutes before the ribs are cooking, brush the barbecue sauce to both sides of the ribs. Layer on a heavy amount for extra barbecue flavor. Remove ribs from grill and enjoy.
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.
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
1 1/2 C. powdered sugar
3 Tbsp. milk, plus more as needed
1 Tbsp. clear vanilla extract, optional
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.
Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.
To avoid getting a grey ring around the yolks of your eggs, follow this cook method: cover eggs with cold water in a pot, bring to a boil, turn the heat off and cover for 14 minutes, plunge eggs into an ice bath until cool.
Salmon Dill Deviled Eggs
12 hard-boiled eggs
8 oz. salmon filet
1 Tbsp. fresh minced dill
1/2 C. mayonnaise
1 tsp. Kosher salt
In a large, straight-sided skillet, bring 3 C. of water to a boil. Reduce to simmer. Gently place salmon filet into the simmering water. Cover and cook until salmon is opaque throughout.; about 5 to 8 minutes. Remove salmon from the pan; remove the skin and allow to cool. Flake salmon into small chunks.
With a paring knife, slice each egg in half lengthwise and remove yolk. Place yolks in a medium mixing bowl. With your hands or a fork, mash egg yolks until finely crumbled. Add dill, mayo and salt and mix well. Add flaked salmon. gently stir to combine;being careful not to break up the salmon too much.
Using a small spoon or piping bag, fill each egg half with about 1 Tbsp. of salmon filling.
2 Tbsp. butter
1/2 C. bread crumbs
2 sm. eggs
1/2 C. grated cheese
1 tsp. Clabber Girl Baking Powder
1/3 C. milk
Thawed puff pastry
Preheat oven to 350° F.
Beat butter to a cream. Add bread crumbs alternately with well-beaten eggs. Stir in cheese, then add baking powder and milk.
Line mini muffin pan with puff pastry and put a tablespoonful of cheese mixture in each. Bake at 350° F. for 20 minutes. May be served hot or cold.
2 Tbsp. unsalted butter, softened and cut into bits
Preheat oven to 350° F. Line a jumbo 6-cup muffin pan with paper baking cups (or a standard 12-cup muffin pan).
In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the hot coffee over mixture and whisk mixture gently until smooth then set aside to cool. Let stand for 5 minutes.
In a small bowl, whisk together the flour, sugar, salt and baking soda and set aside.
Whisk sour cream, oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.
Divide the batter evenly among the prepared muffins pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes for the jumbo muffins or 14-18 minutes for regular size muffins. Let cool slightly and then remove from pans and let cool completely.
Raspberry buttercream frosting:
Beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar and beat to combine, continue adding the powdered sugar 1-2 cups at a time until the mixture is light and fluffy, and add in extract and mix to combine.
Add in your raspberries and mix until raspberries have broken down and are fully incorporated into the mixture.
If the mixture is too stiff mix in 2-3 tablespoons of milk to reach desired consistency.
Add heavy cream to a small saucepan and bring to a boil stirring frequently. Put chocolate chips in a medium bowl and pour heavy cream over chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted. Add butter and stir until all ingredients are fully combined and ganache is smooth and glossy.
Use a spatula to transfer frosting into a piping bag or a plastic bag with the corner cut off. Pipe buttercream frosting onto completely cooled cupcakes. Drizzle with chocolate ganache.
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
1/4 C. butter, melted
1/2 C. nuts (walnuts or pecans – I used walnut)
1 Tbsp. cinnamon
1/2 C. sugar
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
1-2 Tbsp. butter, as desired
Equal parts cinnamon and sugar sprinkled over the top
Preheat oven to 350° F. and grease a 9×5-inch loaf pan, then set aside.
Combine melted butter, nuts, cinnamon and 1/2 cup sugar in small mixing bowl. Mix well together and set aside.
Add the other 1/2 cup or sugar, flour, salt and baking soda to a larger mixing bowl and whisk together until well blended.
Using a measuring cup, add the apple cider vinegar to the milk.
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.
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.
Fold in the nut/cinnamon mixture to create a swirling effect, but not completely mixed within the batter.
Pour the batter into loaf pan and bake at 350° F. for 45 to 55 minutes, until clean toothpick comes out.
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.
Cool for 10 minutes, remove from loaf pan and continue cooling. Enjoy warm or cooled.
Hot cross buns are soft and fluffy with plump raisins, a mixture of spice flavors, and a sweet glaze on the top. Make these homemade hot cross buns for your Easter traditions.
A sweet bread with all my favorite flavors paired with juicy raisins all together in a little roll. It’s topped off with a sweet sugary glaze to finish off the flavors.
Traditional homemade Hot Cross Buns. Easy recipe using raisins and cinnamon, nutmeg, and ginger. Perfect for Easter
The most significant part of the hot cross buns is the cross itself baked into the roll. Perfect for Easter….but really delightful any time of the year!
I love making bread at home so I’m looking forward to making these more often! You really can’t beat homemade breads and buns! My favorite part is while they are still warm, splitting the bun in half and smearing butter on both pieces. It instantly melts and tastes so so good!
The hot cross bun is not too heavy so its great enjoyed as a side with dinner, or for breakfast! Or anytime really….I’m snacking with one right now as I write.
Homemade Hot Cross Buns
Ingredients for Homemade Hot Cross Buns
3/4 C. milk, warmed
1 pk dry active yeast, 2 1/4 tsp if using bulk
1/4 C. sugar
1 large egg, beaten
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. salt
1/2 tsp. Clabber Girl Baking Powder
7 Tbsp. unsalted butter, melted
3 C. flour, divided within recipe (plus extra for work surfaces)
1/2 C. raisins
Ingredients for the crosses
1/4 C. water
1/3 C. flour
1/4 tsp. vanilla extract
Ingredients for the glaze
1/4 C. sugar
4 Tbsp. water
Directions for Homemade Hot Cross Buns
In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
Add the sugar and egg to the bowl and mix until combined.
Add the nutmeg, cinnamon, ginger, salt, melted butter, baking powder and 1 1/2 cups of the flour and mix on low speed with the dough hook.
Add the remainder of the flour and the raisins and continue to mix. The dough will start to form a ball and pull away from the sides.
Remove dough, form into a ball and place in bowl that has been lightly greased with oil. Cover the bowl with a towel or plate and sit to rise for 1 hour. The dough will double in size.
After dough has risen, transfer dough to a lightly floured surface and press it down flat to take the air out. If dough is a little too dry, add a teaspoon of water and work it in.
Divide the dough into 12 equal pieces. Roll each piece into small balls by rolling with your hand against a surface using a circular motion.
Place the 12 dough balls onto a lightly greased baking tray or use parchment paper in a 3 x 4 formation. Leave some space between the buns so they can rise more to touch each other.
Let rise for 15 minutes before adding the crosses.
While the buns are rising, prepare the ingredients for the crosses.
In a mixing bowl, add the water, flour, and vanilla, and whisk together. It will have a thicker wet consistency, holds it shape, but thin enough to pipe.
Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
After the buns have been rising for 15 minutes, carefully pipe the flour mixture across each buns in both directions to form a cross. The cross will bake into the buns.
Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
While the buns are baking make the glaze by bringing the sugar and water to a boil in a pot. Simmer until a syrup is formed.
Glaze the buns as soon as they come out of the oven and let sit to cool.
Ready to serve. Best if served the same day or the next day.
Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
Mix flour, baking powder and salt in a medium bowl, set aside.
Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.
4 1/2 Tbsp. meringue powder, sifted
6 C. powdered sugar, sifted
1 1/2 tsp. vanilla or almond extract, optional
Food coloring, if desired
Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.
To test consistency:
Drizzle some icing with your spatula into the bowl of icing
The drizzles should “melt” back into the icing in 5-10 seconds
Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
More than 10 seconds – it’s too thick; add water until correct consistency
Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.
2 drops royal blue
1 drop green
1 drop red
1/4 drop brown
2 drops yellow
1/2 drop red
4-8 drops bright white
4 drops green
4-8 drops black
Putting it all together
Decorating Easter Egg Cookies
Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.
Decorating Easter Bunny Cookies
Use a #3 tip and pipe Bright White icing onto bunny face area.
Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.
Decorating Tulip Cookies
Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
Use a #3 tip and pipe Bright White dots onto the base of the left petal.
Use a #2 tip and pipe Green onto the stem of the tulip.