This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.
1 stick of butter, melted
1 cup of sugar
1 teaspoon vanilla
1/2 cup real buttermilk
1/2 cup apple cider
1/2 cup applesauce
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used
Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.
In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.
In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.
Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.
Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.
Cinnamon Sugar Topping Ingredients:
I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.
Apple Cider Glaze:
1/2 cup powder sugar
1 Tablespoon apple cider
Stir to mix an drizzle over cooled bread.
This is a recipe from my past. My Aunt Juanita gave this recipe to my Mom between 40-50 years ago. Losing my handwritten recipes was heartbreaking but I knew I had put the recipe in a school or church cookbook. My dear Aunt didn’t remember the recipe. I sure remembered it. You have two options, use sweet potatoes or yam patties. I used yam patties because that’s what my Mom always used. This old vintage recipe is a keeper.
Ingredients for Glaze:
2 big navel oranges, zest only
2 cups orange juice, I used pulp free
1/3 cup white granulated sugar
1/3 cup brown sugar, packed
3 Tablespoons butter, melted
1/4 teaspoon salt
2 Tablespoons corn starch
Combine all ingredients in a small saucepan and cook until thickened.
You may use raw sweet potatoes or frozen patties (if you buy or use frozen patties, thaw them before using in this recipe). It’s easy to find the patties at your grocery store during the holiday season. They freeze well too if you want to make this recipe for Easter.
Preheat oven to 350 degrees.
For raw sweet potatoes, cook in boiling water for 20 minutes or until tender. Cool, peel and slice. Place sliced in a baking pan that has been sprayed with nonstick cooking spray. Pour the glaze over the slices and bake for 30 minutes.
For prepared patties, place patties in baking dish. Pour the glaze over the patties, bake for 30 minutes.
The comfort of a casserole meets my love for tacos. My recipe is way and economical. Can’t get much better than that. Most of the items used in this recipe you probably have in the pantry or refrigerator.
1 1/2 pounds of ground beef
1 diced onion
Garlic salt and pepper to taste
1 package of taco seasoning mix
7-8 ounces Velveeta cheese
2 16 ounce jars of salsa or picante sauce, divided
1 pound box of seashell macaroni, cooked to package directions
2 or more cups of grated Monterey Jack and cheddar or your favorite cheese
Pico de Gallo
Preheat oven to 350 degrees. Brown beef and onion. Season meat with garlic salt and pepper. Boil pasta while beef is cooking. Drain beef. Add taco seasoning packet, Velveeta cheese and a cup of salsa. Keep warm on stove. Drain pasta and add beef mixture. Stir to mix. Add salsa to the bottom of a 13 x 9 pan. Add additional salsa to beef and macaroni mixture so it is not dry. Pour beef and macaroni mixture in casserole dish. Generously cover top with grated cheese. Bake for 25-30 minutes until bubbly. Serve with refried beans and rice. Enjoy!
I have been making this recipe since I had kids living at home. This is a very simple recipe that quickly comes together and is easy to make. My oldest son Jeff and wife Danielle loved this chowder. I even had a special sous chef helping me in the kitchen today, my Princes, Willow.
1 large carrot grated, at least 1/2 cup (grated)
1/2 cup celery, diced
1/2 cup onion, diced
3 cups beef broth
1 can Rotel, I used mild
2 cups cooked white rice, I used Uncle Bens boil in a bag
1 pound hamburger, seasoned with garlic salt and pepper, drain fat
1 pound Velveeta cheese, torn in small pieces
1 can Cheddar Cheese Soup, I used Campbell’s
2 soup cans of whole milk
1 cup of sour cream
1 bunch of chives, cut into pieces
Fried onions if desired
Vegetables simmering in broth.
In a frying pan. brown beef and drain fat. In a separate pan cook rice according to package directions. Set both aside when done. In a stockpot, add carrots, celery and onion. Add broth and simmer 10 minutes after it comes to a boil. This this soften the vegetables. Add rice and burger to the beef broth mixture. Add Rotel. I tore the Velveeta in torn pieces so it will melt faster. Add cheddar cheese soup and 2 soup cans of milk. Stir well and do not let the soup boil. Just before serving, add the sour cream and a bunch of cut chives. Garnish with fried onions on top if desired. Enjoy! 😋
I love lemon. Love it year round. It’s light and refreshing. This is a very creamy cheesecake that will not disappoint.
1 box of lemon flavored vanilla wafers
1 stick of butter, melted
4 8-ounce packages of cream cheese, room temperature
1 1/3 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
2 capfuls lemon extract
2 Tablespoons corn starch
1 cup of four cream
Preheat oven to 325 degrees. In a food processor, crush vanilla wafers until crumb like. In a bowl, mix cookie crumbs and melted butter. Combine. Lightly spray a 10 inch springform pan with nonstick spray. Pat cookie crumbs on the bottom and half way up the sides. Place pan in freezer while you prepare cheesecake. By placing your pan in the freezer, it will set the crumbs.
In your mixing bowl, place 4 blocks of cream cheese. Beat until creamy. Add sugar and extracts and beat until combined. Add corn starch and mix well. Once everything has been combined, turn mixer off and whisk in sour cream. Pour into springform pan and bake for 1 hour 20 minutes. Cheesecake should be almost set when you take it out if the oven. Place on cooling rack and cool for 20. Run a knife around the edge and continue to cool until the cheesecake is room temperature. Once it’s room temperature, place in refrigerator for a minimum of 4 hours before serving or decorating. Enjoy!
I decorated my cheesecake with homemade whip cream, yellow sugar crystals and a lemon head hard candy. I used lemon curd on the serving plate.
Recipe inspired by Crumbs in my Mustachio.
There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup semisweet chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup chocolate sauce, warm
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.
Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.
French Toast is my very favorite thing to have for breakfast. I have several French Toast recipes on my blog but not the original, the recipe my kids grew up on. When I make French Toast, I make an entire loaf or more. Leftover French Toast (if there is any!) can be easily frozen and reheated whenever you wish. This is great for school mornings or a quick weekend break/brunch.
2 egg yolks
1 cup of heavy cream
2 teaspoons vanilla extract
1-2 teaspoons cinnamon, optional
1 loaf of your favorite bakery bread, I used sourdough but brioche or challah bread is great too (day old or stale is best)
Powdered sugar, heated maple syrup, optional
Mix eggs, egg yolks, heavy cream, vanilla extract and cinnamon (if you are adding it) in a large shallow bowl. Whisk well. Prepare pan/griddle with Pam, butter or oil, your choice. Dip bread in egg mixture and make sure it’s completely covered in egg custard mixture. Place on griddle/pan and cook each side until golden brown. Add butter, powdered sugar, syrup or whatever you desire. My boys say I make the best French Toast on the planet. As a side note, I have made this recipe twice and shared it with two of my sons. They still love it. Enjoy!