Chocolate Raspberry Cupcakes

Ingredients

Cupcake Batter:

  • 4 oz. chips (1/2 C.) bittersweet chocolate
  • 1/3 C. cocoa powder
  • 1 C. hot coffee
  • 1/2 C. all-purpose flour
  • 1/2 C. granulated sugar
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 C. (room temperature) sour cream
  • 1/2 C. light brown sugar
  • 2 lg. eggs
  • 2 tsp. white vinegar
  • 1/4 C. vegetable oil

Raspberry Buttercream Frosting:

  • 1 C. unsalted butter
  • 1/2 pt. raspberries
  • 16 oz. powdered sugar
  • 1/2-1 tsp. lemon extract

Chocolate Ganache:

  • 1/2 C. heavy cream
  • 4 oz. semi sweet chocolate chips
  • 2 Tbsp. unsalted butter, softened and cut into bits

Directions

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.

Chocolate ganache:

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.

Finishing touches:

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.

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.

Homemade Hot Cross Buns

Homemade Hot Cross Buns

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.

Hot Cross Buns 5

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

  1. In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
  2. Add the sugar and egg to the bowl and mix until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Let rise for 15 minutes before adding the crosses.
  10. While the buns are rising, prepare the ingredients for the crosses.
  11. 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.
  12. Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
  13. 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.
  14. Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
  15. 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.
  16. Glaze the buns as soon as they come out of the oven and let sit to cool.
  17. Ready to serve. Best if served the same day or the next day.

Hot Cross Buns 2

Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. 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.
  5. 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.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. 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

Adding Color:

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.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.

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!

Dakota Caramels, A Rumford Complete Cookbook Recipe

Dakota Caramel in Pan

These Dakota Caramels are a perfect addition to make up as part of your holiday treats.

Dakota Caramel Hero 4

Growing up, my mom always made a large assortment of holiday treats from baking cookies, making caramels and toffees, and preparing chocolate-coated treats. I loved to help her with them, especially my favorites. We would make up trays of a mixture of all the goodies, and deliver them around to our neighbors. This Dakota Caramels recipe reminds me of those times making all the holiday treats.

The Dakota Caramels recipe is on page 208 of the Rumford Complete Complete Cookbook. Below is a photo of the recipe.

Dakota Caramels in Rumford Cookbook

They have a delicious sweet molasses-nutty flavor to them.

Dakota Caramel Hero 2

Here is my version of the recipe:

Dakota Caramels, A Rumford Complete Cookbook Recipe

Ingredients:
2 C. brown sugar
1 C. molasses
1/4 lb grated chocolate (I used semi-sweet)
1/2 C. butter
1 C. milk
1 C. chopped nuts (I used pecans)

Directions:
Put all the ingredients, except the nuts into a large pan. Cook at a medium to high heat to bring mixture to a boil. Stir often and continuously boil to bring mixture to a Firm Ball level, 244 to 248° F, on a candy thermometer.

Making Dakota Caramel

After reaching the firm ball level, add in the chopped nuts and stir them in. Then gently pour the mixture into a greased baking sheet and let cool. Cut into bite sized squares when cooled. Wrap each square in wax paper to store.

This old-fashioned recipe is easy to do and the caramels have a great blend of flavors.

Dakota Caramel Hero 1

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

Corn Starch Dough Ornaments

Corn Starch Ornaments on Tree LR
Homemade ornaments are so easy to make with just two everyday ingredients you probably already have on-hand: baking soda and corn starch. Corn starch dough is fun to mold and can last indefinitely once it is completely dry. Compared to a flour-based dough recipe, corn starch dough:
  • Feels silky to the touch
  • Is easy to knead
  • Doesn’t contain gluten
  • Won’t dry out your hands
  • Dries into a bright white color
White Corn Starch Dough Ornaments

Corn Starch Dough Recipe

INGREDIENTS
1/2 C. Clabber Girl Corn Starch
1 C. Clabber Girl Baking Soda
3/4 C. water
Cookie Cutters
Decorations, as desired
String/ribbon
Straw
Corn Starch Ornaments on Tree LRDIRECTIONS
  1. Combine the corn starch, baking soda and water in a medium sauce pan. Turn on heat to medium. Stir ingredients until the mixture starts to thicken, about 2-3 minutes, then remove from heat. The mixture should look like mashed potatoes when it is the right consistency. Let the dough cool for several minutes until it is just warm to the touch.
  2. Preheat the oven to 175° F.
  3. Remove the dough onto a cutting board or non-stick surface dusted with corn starch. Immediately add soap and water to your saucepan for easier clean up. Knead the dough so that it forms a ball. Roll dough to be 1/4-inch thick. Add more corn starch if you feel the dough is too sticky. Avoid over-handling the dough, this may cause more cracks when the dough dries.
  4. Cut out shapes and decorate the ornaments as desired. Use a straw to create a hole large enough for your string or ribbon to fit through. After you’ve cut shapes, you may reform the dough and cut again, but the second batch of shapes may develop more flaking or cracks.
  5. Arrange the shapes on a parchment lined baking sheet.
  6. The key to getting perfect ornaments (ones without flakes or cracks) is to dry the ornaments very slowly. Bake them at a low heat,175° F., for 45-60 minutes. Turn the ornaments over half way. The ornaments are done when they are completely white and your nail can’t make a dent in the dough. Depending on how thick your ornaments are, this can take longer than an hour. At such a low heat, you won’t brown the ornaments unless they are over-baked for a very long time.
  7. Let the ornaments cool completely before decorating and adding string to hang them. This only takes a few minutes if you move the ornaments from the baking sheet to a cooling rack.

Corn Starch Ornament Decorating Tips

There are so many different ways to decorate corn starch ornaments! One of the easiest ways to transform plain white ornaments is to paint them with acrylics. This quick drying paint allows you to get a coat on all sides of the ornaments at once. For the ornaments below, we used stencils for the letters, glitter glue sticks and ribbon to decorate. It’s a good idea to seal your artwork with a clear aerosol such as modge podge.

Hand print ornaments commemorate a child’s growth. There are two different ways to do a print-a direct print or the reverse. The photo below shows a reversed hand print. To achieve this look, we took a print in the corn starch dough and baked it. We then used it as a mold for another piece of dough. The result is a 3D handprint that stands out from the background.

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!