Wednesday, August 13, 2014

Blackberry Buckle {southern}

Preheat oven to 375 degrees. Lightly grease and flour, or spray with baking spray, a 1 1/2 quart glass casserole dish.  

1 cup All Purpose flour (I used unbleached)
1 and 1/2 tsp. baking powder
1/4 tsp.  salt 
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg 
1/3 cup half & half
1 tsp. vanilla extract
3 cups fresh blackberries

1/3 cup granulated sugar
1/3 cup All Purpose flour
3/4 tsp. ground cinnamon
4 Tbsp. unsalted butter, cold
1/8 tsp. salt

In a small bowl, stir together the 1 cup flour, baking powder, and 1/4 tsp. salt. Set aside.  In a large mixer bowl, beat together the butter and sugar on medium speed until light and fluffy. Add in the egg until smoothly incorporated.

Combine the half & half and the vanilla. At low speed, add in the flour mixture alternately with the liquid--three parts flour and two parts liquid, beginning and ending with the flour.

Pour batter in baking dish and top evenly with blackberries.


In a bowl, mix  1/3 cup sugar, 1/3 cup flour, cinnamon, 4 Tbsp. butter, and 1/8 tsp. salt using a pastry blender or your fingers to make a crumbly topping. Sprinkle evenly over the berries.

Place the dish on a baking sheet to prevent any bubbly spills and bake for about 35 to 40 minutes. 
Check the buckle early on to make sure the top edges aren't over browning. The finished buckle may still look kind of wet in the middle, but that's okay. The sides and bottom of the buckle should be beautifully golden. 
This is a super moist dessert that's gooier in the middle. Let it cool for a while on a rack.

Friday, May 30, 2014

Cinnamon Basil & Lime Icebox Cookies


Cinnamon Basil & Lime Icebox Cookies 
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 cup flax seed, ground
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg, ground
• 2 tablespoon grated lime zest
• 6 tablespoons fresh cinnamon basil leaves, chopped
• 2 cups pecans, chopped
• Parchment or wax paper for wrapping dough

Friday, August 31, 2012

Buttermilk Blueberry Scones

Ingredients for Buttermilk Blueberry Scones:

1 1/4 cups all-purpose flour

3/4 cup whole wheat

6 tbsp salted butter or coconut oil

1/3 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Mix dry ingredients with pastry blender or fork until crumbly.

1/2 tsp vanilla

1  organic cage free egg

2/3 cup buttermilk

1 cup blueberries (frozen or fresh)

I shaped mine by hand and baked at 400 degrees for 12-15 minutes

For the tops:

2-3 tbsp buttermilk
1 tsp sugar

or top after baking with

Almond icing
powdered sugar
almond extract

Wednesday, July 18, 2012

Chicken and Stuffing Casserole

1 pkg 6oz box of quick stuffing prepared as directed.

In a casserole dish mix:

1 1/2 lb precooked chicken cubed.
1can condensed cream of chicken soup
1/3 cup sour cream
1pkg frozen veggies ie: carrots,peas,corn and or green beans
I used peas and carrots!

Top with prepared stuffing and bake 30min. at 400.

Happy Eating!

Tuesday, January 3, 2012

Peppermint Crunch Cookies

2 sticks butter
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2tsp. vanilla extract
1/2tsp. baking soda
1/2tsp. salt
1 3/4 cups all purpose flour
1 cup old fashioned rolled oats
1 cup grated coconut
1 1/4 cups  coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips

Yields 30   3" cookies

Bake at 300 for 12-15 minutes

Cream butter and sugar in one bowl then mix dry ingredients in another bowl including oats and coconut.
With eclectic mixer add the two together.
Stir in nuts and chips by hand!

Tuesday, August 23, 2011

Garden Chili Bean Soup

In a large crock pot add 4 cups of dry beans that have been rinsed. Add enough water to fill 1/2 the crock pot. Turn on high and cook beans for 4 hours.

I used 2 cups DARK KIDNEY BEANS and 1 cup PINTO this time.

After 4 hours I added:

I drain most of the cooking water and add fresh....enough to cover plus some.

1 green bell pepper chopped
1 onion chopped
1 clove garlic chopped
2 organic carrots shredded
2 stalks celery chopped
1 can of organic chopped tomatoes (or 2 tomatoes from the garden are even better)

1/4 cup chili powder
5 beef bouillon cubes (or veggie bouillon if going vegetarian)
1 tsp dried thyme
1 tsp dried oregano fresh if you have some? I dried mine from the garden.
A dash of sea salt
A pinch of sugar

I will be also adding some left over prime rib with the bone to add some meat and flavor. You can use any kind of cooked beef....or just go vegetarian tonight?

I like my chili thick so I add some cornstarch to a bit of cold water and then add to the hot stuff already in the pot.

Continue to cook on HIGH for at least 2 more hours!

I like to top with cheddar cheese, black pepper,sour cream and scallions if I have some!

I also like to make fresh cornbread and a salad to go along with dinner!

Monday, March 28, 2011

Swiss Chicken Bake


6 chicken breasts , boneless skinless

6 slices (4"x 4") Swiss cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup milk or a full can of evaporated milk

2 cup herb stuffing mix

1/2 cup butter melted

I also like to add 1 Tbsp. onion flakes to soup mixture.

Place 6 boneless skinless chicken breasts in a casserole dish.
Top each breast with a slice of Swiss cheese.
Mix both cans of cream soup with 1cup milk (or full can of evaporated) and pour over chicken.
Take 2cups herb stuffing mix and 1/2cup melted butter....stir together and sprinkle over chicken!

Bake for 45-50 minutes at 375. It will be hot and bubbly!

I serve it over white or brown rice.
There is lots of gravey sauce from the chicken. 
 I use 2 cans of soup not just one as the original recipe calls for! Yummo!

The first time I had this casserole my neighbor made it for our family after the birth of my 2nd child Jacob! I have made it a few times since (I now have 6 kids here and 1 in heaven).
I will be cooking this recipe tonight to bring over to Angela (a mom from co-op) who just had a baby! Angela had this recipe posted on her recipe blog to give us ideas of what there family likes to eat! Congrats Angela and Dominic of the arrival of your new baby!

Peace and Blessings,