Yield: 8 servings
Prep Time: 25 min;
Cook Time: 50 min
1/4 cup (1/2 stick) butter
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled and cut into 1/2-inch wedges
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated white sugar
1/2 cup (1 stick) butter, at room temperature
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup milk
heavy whipping cream
1. Preheat oven to 325 degrees F. Spray bottom and sides of an 8 or 9-inch square pan with cooking spray.
2. Prepare the caramel topping: In a small saucepan, melt the butter over medium heat, stirring occasionally. Stir in the brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into the pan; spread evenly over the bottom of the pan. Arrange apple wedges over the brown sugar mixture, overlapping and layered as needed.
3. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, use an electric mixer to beat the sugar and butter, beating until fluffy (scrape down sides as needed). Beat in the eggs until smooth. Add the vanilla. Gradually beat in the flour mixture alternately with the milk, beating after each addition until smooth. Spread the batter evenly over the apples.
4. Bake 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then run a knife along the edges of the pan to loosen the cake. Place a serving plate upside down over the pan; turn plate and pan over, and remove the pan.
5. Serve warm pieces with sweetened whipped cream (beat 1 cup of cream with a heaping tablespoon of powdered sugar until it reaches whipped cream consistency).
High Altitude changes (3500 to 6500 feet): Change oven temperature to 350 degrees. Increase flour to 1 1/2 cups. Decrease sugar in cake to 3/4 cup.
Compliments of the recipe/food blog – Recipe Girl
(Irish Soda Bread meets scones)
Yield: 14 to 15 mini scones
3 2/3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated white sugar
2/3 cup golden raisins
1/2 cup currants
1 large egg
1 2/3 cups buttermilk
1. Preheat the oven to 450 degrees F. Lightly dust a baking sheet with flour.
2. Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and the dried fruit.
3. In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients and pour in the liquid mixture. Use one hand stretched like a claw to mix the dough and combine until all is moistened (don’t try to knead it or it will be too heavy). The dough will be soft but not too wet and sticky.
4. Scrape the dough out onto a floured surface and bring together a little more, as needed. Transfer the dough to the floured baking sheet and form a long, flat rectangle- about 1-inch high. Cut into mini scones (triangles) using a pizza cutter or a knife. Pull each scone a little bit away from the others. Bake 12 to 15 minutes (or until golden and baked through). Let cool a bit, then serve warm with butter and jam. (re-heat as needed in the microwave)
For step by step photos and the original post –
please visit RecipeGirl
Pingback: National German Chocolate Cake Day | "On Dragonfly Wings with Buttercup Tea"
I really like your writing style, good information, thanks for putting up : D.
Sharing with you the original recipe as written from my 1st cookbook:
Source: “The Boston Cooking-School Cook Book” (1946 edition)
Hi Rebecca, I love your Facebook … lots to explore. Love your quotes and will try out the blueberry muffin recipe! I really enjoyed getting to know you and Donna on the cruise. You’re truly an inspiration to all women! Take care and keep in touch. Bless you!
(in a muffin form)
Preheat oven 350 F.
Grease muffin pan (whatever size) or use the silicone cups.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. (I did not dare! :-)) You may also use walnuts instead of pecans.
Source: Tasty Kitchen
Pingback: Time for Baking – Day 10 | "On Dragonfly Wings with Buttercup Tea"
Pingback: Friendship Bread Starter – Day 6 | "On Dragonfly Wings with Buttercup Tea"
Pingback: Friendship Bread Starter | "On Dragonfly Wings with Buttercup Tea"
“If you haven’t received a bag of Amish Friendship Bread starter but would like to make the bread, this is the recipe for starting your starter.”
1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110° F/45° C)
1 cup all-purpose flour
1 cup white sugar
1 cup milk
The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.
Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.
For instructions for Day 1- 10, and the recipe for Amish Friendship Bread, click here.
Thanks for reminding me of this great bread. I used to make it all the time… when I had more time. 😀
I freeze the “batter” in the correct amount for a recipe — When the desire hits – I pull out a bag and allow to get to room temperature; makes it quick and easy whenever I want a loaf … Thank you for stopping by for a visit.
Month of October in “Today in Food History”
– National Cookbook Month
** See National Cookbook Post
Take a favorite cookbook, dust it off if it has been awhile and choose a recipe to prepare for yourself and/or your family! Enjoy!!
Do you still have a large collection of cookbooks?
Absolutely — I have 4 baker’s racks full — and I have whittled them down three or four times … other than gifts, I now only collect Junior League-type Cookbooks from my travels.😀
Pingback: Today in Food History – July 11th | "On Dragonfly Wings with Buttercup Tea"
To Die For Blueberry Muffins
Submitted By: Colleen for http://www.allrecipes.com
Pingback: Today in Food History – July 5th | "On Dragonfly Wings with Buttercup Tea"
1 can large Pillsbury Crescents®
Note: You could use your favorite dough as a substitute for the crescent rolls.
Pingback: Today in Food History – May 26th | "On Dragonfly Wings with Buttercup Tea"
MAY 26 – Today in Food History
– National Blueberry Cheesecake Day
Note: Easy Recipe
Serves: 10 bars
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Recipe courtesy Tyler Florence – Food Network http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html
Oh, yum! Lots of good stuff here.
😀 … an area of delight!!
Pingback: Today in Food History – April 13th | "On Dragonfly Wings with Buttercup Tea"
•4 cups peeled, sliced peaches
•2 cups sugar, divided
•1/2 cup water
•8 tablespoons butter
•1 1/2 cups self-rising flour
•1 1/2 cups milk
•Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
A Personal Note: I like to add a squeeze of fresh lemon to bring out the flavor of the peaches and 1 teaspoon of almond extract!
Recipe courtesy of Paula Deen via Food Network
Winning recipe. I loved the idea of adding almond extract. I have one tiny bottle that I hoard as I have not found it here. I have several kinds of berries that I also use for these cobblers. Sometimes I will add some pecans or raisins if I am using apples or something that mixes well with raisins. Dried apricots make a great addition. I love the versatility of these cobblers. The Brazilians love this so I get requests for them often. Thanks for this great page, Becky. I really enjoy it even when I don’t comment. The popcorn balls with your caramel popcorn recipe where a huge hit. One young man asked me if his wife could come stay with me for a week and learn all my desserts! Hugs, pat
That is an awesome compliment for the young man to want his wife to spend time with you to learn your “secrets” … I am looking forward to learning some of them for myself when I visit. Glad the popcorn balls were a hit … this recipe for cobbler is a good one too! Although, very strange to have this day for peach cobbler celebration, when fresh peaches aren’t due out for a couple of more months. Fortunately, I have some ready and patiently waiting😉 in the freezer! xoxox
Pingback: Today in Food History – April 6th | "On Dragonfly Wings with Buttercup Tea"
APRIL 6 – Today in Food History
– National Caramel Popcorn Day
•2 cups light brown sugar, packed
•1 stick (½ cup) butter or margarine
•1 cup light corn syrup
•1 can sweetened condensed milk
•3 quarts popcorn
Bring to brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. I continue to cook for another couple of minutes, stirring constantly because it will burn easily. Pour over popcorn.
Original Recipe can be found:
anything made with condensed milk is divine!! YUM ~ enjoy!
Pingback: Today in Food History – April 2nd | "On Dragonfly Wings with Buttercup Tea"
To celebrate National Peanut Butter and Jelly Day
April 2nd in Food History
Peanut Butter Bread
Recipe courtesy: Paula Deen
Yield: 1 loaf
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter
Preheat oven to 375 degrees F.
Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8x4x3-inch loaf pan. Bake for approximately 50 minutes. Serve with your favorite jam.
Original Recipe: http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-bread-recipe/index.html
Beccaaaaaaaaaa!!! Thank you!
I am going to try it!
Nutella on it will be divine as well! xoxoox
Pingback: Today in Food History – March 26th | "On Dragonfly Wings with Buttercup Tea"
March 26th – Today in Food History
– National Nougat Day
RECIPE: Chewy Almond Nougat
Yield: 88 servings
3 egg whites
1 1/2 cups sugar
1 1/4 cups light corn syrup
1/4 cup water
3 cups sugar
3 cups light corn syrup
1/2 cup butter (no substitutes), melted
4 teaspoons vanilla extract
3 cups slivered, toasted almonds
1 teaspoon salt
1. Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238 degrees F (soft ball stage), about 6-8 minutes.
2. With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl.
3. For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275 degrees F (soft-crack stage), about 15 minutes longer.
4. Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired.
Editor’s Note: A heavy-duty stand mixer is needed for this recipe. Egg whites were beaten with a whisk attachment and hot liquid was added using a paddle.
Original Recipe can be found:
MARCH 20 – Today in Food History
– National Ravioli Day
Original Recipe Yield: 20 ravioli
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
1 1/2 tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 tablespoon water
1.Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2.Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3.While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4.Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
5.Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
6.Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
7.Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
8.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
9.Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
10.To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
MARCH 16 – Today in Food History
– Bock Beer Day
– National Artichoke Hearts Day
Chopped Veggie Salad With Feta
• 1/2 can of artichoke hearts, drained and chopped
• 4 oz button mushrooms
• 1 tomato seeded and chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup snipped fresh parsley
• 1/2 tbs dried basil
• 3/4 tsp dried oregano
• 1/2 oz feta cheese, crumbled
MARCH 12 – Today in Food History
-1894 Coca Cola was first bottled by Joseph A. Biedenham of Vicksburg, MS. Prior, it was only mixed to order at the soda fountain.
– 1929 Asa Griggs Candler died. In 1887, Asa Candler, a wholesale druggist, purchased the formula for Coca-Cola from John S. Pemberton, an Atlanta pharmacist, for $2,300. He sold the company in 1919 for $25 million.
How many flower visits do honey bees have to make to produce 1 kilo (2.2 pounds) of honey?
d) 4 million
e) 40 million
(d) One kilo of honey represents 4 million visits to flowers by honey bees.
1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips, melted
Or 8 (1 oz.) squares semi-sweet chocolate
4 large eggs
2 teaspoons vanilla extract
HEAT oven to 300°F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-inch springform pan.
BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan.
BAKE 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired.
Recipe courtesy of http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=4031
Looks like a winner to me. Thanks, Becca! hugs, pat
March 5th – Today in Food History
National Cheese Doodle Day
“Many people love cheese doodles for their delicious taste and crunchy texture. Cheese doodle varieties include puffed, crunchy, white cheddar, and crocodile shaped (seriously!) …” I love the puffed ones for melt in your both junk food treat, and I love the crunchy ones too. Haven’t seen the crocodile shaped ones – yet! Nothing beats … orange fingers while eating them!!!
Share a bag today ~~
MARCH 4 – Today in Food History
– National Pound Cake Day
Oh, yummy day … with a mug/cup of hot tea or steaming dark roast coffee … now I am ready to take on the world!
“Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake or lbs cake, even if the quantity used is smaller or larger than an actual pound.”
March 2nd – Today in Food History
– Banana Cream Pie Day!
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Courtesy of Food Network and Paula Deen:
FEBRUARY 28 – Today in Food History
– National Chocolate Souffle Day
Nonstick cooking spray
4 ounces semisweet chocolate, chopped
1/2 cup whipping cream
4 egg whites
2 tablespoons sugar
1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).
4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
Enter your email address to follow this blog and receive notifications of new posts by email.
Get every new post delivered to your Inbox.
Join 2,264 other followers