Category: Baking

Mixed Berry Bubble-Up Cobbler

Mixed. Berry 'Bubble Up' Cobbler - My Yellow Farmhouse

I named this recipe ‘Mixed Berry Bubble Up Cobbler’ because the batter ‘bubbles up’ from the bottom to surround the berries in yumminess.

Another great thing about this cobbler is the buttery flour, sugar & cinnamon topping!

I decided upon a mixture of blueberries, raspberries and blackberries, but you can use any mixture you chose,  If you’re really lucky, you just might have some berry bushes in your own backyard. Or have a neighbor who has so many berries ripening at once they tell you to pick all you want, like my neighbor used to do when we lived in Quebec!

Need a take-along dessert for picnics or barbecues?  This cobbler is just the thing,  (Be prepared for people asking you for the recipe.)  Enjoy!

Here I was thinking my name for this recipe was SO original… until I went online and found tons and tons of recipes with the same name!!   ; o )   

INGREDIENTS

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • Mixed berries – 18 oz  (by weight)  blueberries, blackberries & raspberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 3 Tb softened butter

DIRECTIONS

Oven at 375 F        Butter a 2 1/2 quart casserole dish        Bake for 1 hour

In a small bowl combine 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt.  Set aside.

In a medium bowl beat together 1/2 cup butter and 1/2 cup sugar until fluffy.  Add 1 egg, 1 cup milk and 1 tsp vanilla – beat until combined.  Add dry ingredients – beat until just combined. Pour batter into a 2 1/2 buttered quart casserole dish.  Spread berries evenly over batter.

Mix together 1/2 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon and 3 Tb softened butter using two knives until mixture is crumbly. Sprinkle over berries.

Bake 1 hour at 375F.  Let cool on a rack for about 15 minutes.  Serve with a scoop of ice cream or some whipped cream  Enjoy!

 

 

My Yellow Farmhouse - Cooking with Love!7 Comments

Upside Down Cherry Almond Cake

Upside Down Cherry Almond Cake - My Yellow Farmhouse.com

Recipe features a dense German-Style cake which can also be used for Strawberry Shortcake!

As always, I couldn’t wait to finish my photos so I could cut myself a rather huge piece of this cake, loaded with an equally huge amount of whipped cream!!  I highly suggest you do the same… or place a very large scope of vanilla ice cream on top, especially while the cake is still warm!

INGREDIENTS

  • 1 (21 oz). can  cherry pie filling    ++  I like Comstock
  • ¼ cup sliced almonds
  • ¼ cup softened butter
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 tsp. almond flavoring
  • 1½ cups flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 5 Tbs. milk

DIRECTIONS

As I mention at the top of this post, this is a very dense cake which would also be excellent for Strawberry Shortcake etc.

 9” round cake pan, buttered    Oven at 375F       Bake for 20 – 25  minutes

Mix cherry pie filling with ¼ cup sliced almonds in a small bowl. Pour into buttered cake pan.  Set aside.

With mixer on medium, cream 1/4 cup softened butter and 1/3 cup sugar a few minutes until fluffy.  Add 2 large eggs and 1/3 tsp. almond flavoring. Beat for about a minute until well mixed.  Add 4 Tbs. milk, 1½ cups flour, 2 tsp. baking powder and 1/8 tsp.salt.  Start beating with mixer on low, then finish mixing on medium until just blended. ++ Remember to occasionally scrape sides of bowl.

Spoon cake batter over cherries and almonds. (Batter will be thick.) Using a large spoon, drop batter over cherries and almonds.  Spread batter gently with a knife.

Bake at 375F for 20 – 25 minutes, or until toothpick inserted in the center of the cake comes out clean.  ++ No toothpicks? Use a small sharp knife.

Once cake comes out of the oven, place a serving plate on top and – remembering to use pot holders – quickly tip cake over.

A good amount of the cherries & sliced almonds might remain in the pan. Not to worry…. just scope it out with a large spoon and spread on top of the cake.         Enjoy!!

Here’s the recipe which inspired my Upside Down Cherry Almond Cake

https://www.sunnycovechef.com/home/german-cherry-or-apple-cake

German Apple cake

 

My Yellow Farmhouse - Cooking with Love!8 Comments

Moist and Light Honey Pecan Wholewheat Bread – Bread Maker Version

moist-and-delicious-honey-and-pecan-whole-wheat-bread-breadmachine-versiion-2

The dough for Moist and Light Honey Pecan Wholewheat Bread, as it was being kneaded in my bread maker, looked super sticky.  I added two tablespoons of white flour and was tempted to add more. I’m glad I didn’t.  This bread cooked up beautifully with a moist and light texture.  Nothing ‘cardboard’ about it, unlike some wholewheat breads.  ++  Recipe does include some all purpose white flour.

A recent blood test showed I have a touch of hypoglycemia which means I need to eat protein with every meal – and watch my carbs.  So, I believe the carbs I do eat should be healthy – healthy and delicious of course!!  (Of course, I’ll still be eating desserts… I just can’t over indulge.)

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

small red heart

  ++  Loaf Ready in About 4 1/2 hours  ++

 

 2-LB. Loaf       ++  For 1 1/2-LB. Loaf…. continue scrolling down

            ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 1/3 cups milk
  • 1/4 cup water
  • 2 Tbs. honey  ++  Or sugar
  • 4 tsp. butter
  • 2 cups whole wheat flour
  • 2 cups white bread flour
  • 1 tsp. salt
  • 1 1/4 tsp. active dry yeast/bread maker yeast
  • 1/4 cup chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

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1 1/2 Lb. Loaf

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 cup milk
  • 3 Tbs. water
  • 4 tsp. honey  ++  Or sugar
  • 1 Tbs. butter
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups white bread flour
  • 3/4 tsp. salt
  • 1 tsp. active dry yeast/bread maker yeast
  • 3 Tbs. chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

 

++ Recipe adapted from Better Homes and Gardens ‘The Complete Guide to Bread Machine Baking’ – 1999.

 

 

My Yellow Farmhouse - Cooking with Love!10 Comments

Chocolate and Pistachio Swirl Cake

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’.  Chocolate and Pistachio Swirl Cake  baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

3 - Chocolate and - Pistachio and Swirl Cake - myfarmhouse.com

new type bundt cake pan
In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State.  And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016
Lake George, Massachusetts (USA)  Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

small red heart

Oven at 350F      

++  13″ x 9″ pan  (buttered & floured) – bake for 35 – 40 mins. 

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++  Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

  • 1 yellow cake mix
  • 1 package instant pistachio pudding
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup oil
  • 4 eggs
  • 3/4 cup chocolate syrup  ++  I use Hershey’s.  Be sure not to buy thick fudge topping.  You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.  Pour half the batter into buttered and floured pan.

++  To ‘flour a pan’, put some flour into the buttered pan.  Shake the pan around so that the butter is totally covered with a light coating of flour.  Turn the pan upside and hit the bottom of the pan so the extra flour falls out. 

Mix remaining batter with 3/4 cup chocolate syrup.  Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan.  (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan.  (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes.  ++  Allowing  the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++  Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.  

small strainer
Photo courtesy of WebstaurantStore

3 - Chocolate and - Pistachio and Swirl Cake - myfarmhouse.com

My Yellow Farmhouse - Cooking with Love!14 Comments

Big, Fat, Fluffy Southern Style Biscuits – Prepared Two Ways!

USE - Southern-Style Biscuits No. 2 - myyellowfarmhouse.com
Makes 11 – 12 yummy biscuits!

This Massachusetts Yankee (of French Canadian descent) has been searching for a long, long time for a really good recipe for Southern Style Biscuits. I’m talking biscuits that are soft and flaky inside, with a slightly crunchy, buttery top.

Believe me, I’ve prepared enough ‘so so’ biscuits to know when I’ve finally found a great recipe – and, actually I found (and adapted just a bit) two excellent recipes! To quote a series of books – these recipes could be called ‘Southern Style Biscuits for Dummies’!

++ In true ‘Cecile Style’, the first time I prepared the 2nd biscuit recipe I didn’t have any vinegar.  So I substituted ‘Newman’s Own Balsamic Vinaigrette Dressing’.  And, how about this, the biscuits were wonderful !

Quick Story About My Cast Iron Skillet.

We usually went camping for our vacations when I was a child…. that is, when we actually went on a vacation.  (I grew up during the 1950s in a working class neighborhood.)  During one of those trips we woke up to find our cast iron skillet missing.

My Old Cast Iron Skillet - myyellowfarmhouse.com

My father followed the trail of the raccoon who had absconded with it.  At the end of the trail he found not only our cast iron skillet but another one as well, which he brought back.  And that’s the story of the cast iron skillet I use today – – which is the one my father found in the woods laying along side ours!

TIPS !!

Learn from my mistakes…..  1. Make sure the butter is super cold  2.  Ignore directions telling you to ‘ cut slivers of butter with a potato peeler’ … simply because the butter is far too warm (from your hands) by the time you’re done  3.  Cut the butter into the flour, baking powder, salt mixture quickly. If there’s tiny hunks of butter, so much the better.   4.  Keep the kneading down to a minimum.  The more you knead, the softer the dough  gets as the butter warms up.  5.  The VERY best way to bake Southern Style Biscuits is in a cast iron skillet.  I tried… several times… using a cookie sheet but I just wasn’t happy with the results.

biscuit cutter
Biscuit Cutter
pastry blender
Pastry Blend

 

 Biscuit Recipe No. 1 – ‘Southern Style Baking Powder Biscuits’

INGREDIENTS                     Yield = 11 – 12 biscuits

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 Tbs. baking powder
  • 1/2 cup (1 stick) butter, chilled
  • 3/4 cup milk  ++ At least 2%
  • ++ butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

METHOD                 Preheat oven to 425 (F)           Butter a  cast iron skillet      

++  I used a 10″ cast iron skillet but a 12″ will work just as well !!    

In a medium bowl mix 2 cups flour, 1 tsp salt, 1 tsp sugar & 1 Tbs. baking powder.  Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.  Mix milk (at least 2%) into flour mixture until just combined.

Turn dough out onto a floured surface.  I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time.  Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle.  Cut with 2 1/2″ biscuit cutter – or a glass of similar size.  Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this recipe, you should have three biscuits in the middle.)  Brush tops with melted butter.

Bake 18 – 20 minutes.  (Mine were ready in 18 minutes.)  To check for doneness, insert a knife or toothpick in the middle biscuits.  No dough should stick.  Let biscuits cool for a few minutes… that is… IF YOU CAN !!  Enjoy!!

 Biscuit Recipe No 2 – ‘Southern Style Biscuits’  

Recipe includes vinegar, baking powder & baking soda.

But…. if you have buttermilk.. or dried buttermilk, as shown below, then skip the vinegar!

 

No buttermilk?  This is a great product.  Just remember to refrigerate after opening!

SACO Cultured - DRIED - Buttermilk -

USE -Southern-Style Biscuits No. 1 - myyellowfarmhouse.com

USE - Southern-Style Biscuits No 1 - myyellowfarmhouse.com (2)
Makes 11 – 12 yummy biscuits!

INGREDIENTS               Yield = 11 – 12 biscuits

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbs. white sugar
  • 1/2 cup (1 stick) butter, chilled
  • 1 Tbs. vinegar – plus enough milk (at least 2%) to make 3/4 cup
  •   ++ OR 3/4 cup buttermilk    
  •   ++ OR 3/4 cup 2% milk & add I Tbs. dried buttermilk to dry ingredients
  • butter for greasing cast iron skillet – and for brushing on top of uncooked biscuits.

 

METHOD              Preheat oven to 425 (F)           Butter a cast iron skillet

++  I used a 10″ cast iron skillet but a 12″ will work just as well !!

In a medium bowl mix 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and 1 Tbs. white sugar.  Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.  Pour in 3/4 cup buttermilk.  (OR place 1 Tbs. vinegar (I used apple cider vinegar) in a measuring cup and add enough milk (not less than 2%) to make 3/4 cup).  Mix milk/vinegar (or buttermilk) into flour mixture until just combined.

Turn dough out onto a floured surface.  I have a dish towel (tea towel) I use just for this. I shake it out after each use and put it away until the next time.  Knead dough very briefly… perhaps 30 – 40 seconds.

Pat down the dough using your fingers to form an 8″ circle.  Cut with 2 1/2″ biscuit cutter – or a glass of similar size.  Place biscuits around the edges of a buttered 9 1/2″ to 10″ cast iron skillet, then add others in the middle. (For this first recipe, you should have two biscuits in the middle.)  Brush tops with melted butter.

Bake 18 – 20 minutes.  (Mine were ready in 18 minutes.)  To check for doneness, insert a knife or toothpick in the middle biscuits.  No dough should stick.  Let biscuits cool for a few minutes… that is… IF YOU CAN !!  Enjoy!!

Need a bit of inspiration for what to serve with your biscuits?   

How about Salisbury Steak from ‘Rufus’ Guide’ ?  

Greg - 'Rufus Guide' - Salisbury Steak

Here’s the link for the delicious Salisbury Steak recipe!

Breakfast Time?  Perfect white gravy from ‘Mom of the South’.

Gravy Over Biscuits - Mom of the South

Here’s the link to ‘Mom of the South’ and her recipe for perfect white gravy!

++ Biscuit recipe No. 1 adapted from ‘Mom of the South’.     Biscuit recipe No. 2 adapted from ‘Allrecipes.com’.  

My Yellow Farmhouse - Cooking with Love!33 Comments

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee

3b - Butter Brickle Cake - My Yellow Farmhouse.com 025

‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!

http://blog.bernideens.com/2016/02/special-features-from-bttcg-blog-party_20.html

small red heart

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee starts with a yellow cake mix to which melted butter, milk, eggs, butter brickle baking bits and vanilla are added.  After baking, the two layers are cut in half to form four, and each layer is frosted with whipped cream and sprinkled with crushed milk chocolate toffee.  Yummy!!!

I love the idea that such a delicious – and rather impressive looking dessert – starts with a ‘jazzed up’ cake mix!!

Ingredients

CAKE

  • 1 box yellow cake mix   ++  I used Betty Crocker
  • 1 cup WHOLE milk  ++ You can use 1% or 2%, the cake just won’t be as rich.
  • 1 stick (1/2 cup) melted butter  ++  Butter replaces the oil in the recipe.
  • 3 eggs
  • 1/2 tsp. vanilla and 1/2 tsp. almond extract
  • 1/2 cup butter brickle baking bits  ++   I used to ‘Heath’ toffee baking bits

WHIPPED CREAM FROSTING

  • 2 cups COLD whipping cream  (1 pint)
  • 1/3 – 1/2 cup confectionery (icing) sugar  ++  I used 1/2 cup  conf. sugar but think I will use 1/3 cup next time.  It all depends how sweet you like your whipped cream. 
  • 1-4 – 1/2 tsp. vanilla and 1/4 – 1/2 tsp. almond extract.  ++ Start out with 1/4 tsp. vanilla extract and 1/4 tsp. almond extract, then if you wish, add a bit more.  It’s all a matter of personal taste.
  • about 2 cups crushed milk chocolate covered toffee candy – such as SKOR or HEATH bars – about 4 – 5 candy bars.  ++  I used 5.

Method      

 2 (9″) greased and floured (nonstick) round cake pans   Bake at 350F for 25 – 30 mins.

Place 1 box yellow cake mix, 1 cup WHOLE milk, 1 stick (1/2 cup) melted butter, 3 eggs and 1/2 tsp. vanilla and 1/2 tsp. almond extract in a medium bowl.  Blend the ingredients first, then beat at medium speed for 2 minutes.  Stir in butter brickle bits.

Divide batter equally between two greased and floured 9″ round pans.  Smooth tops with a spatula.  Bake for 25 – 30 minutes.  Allow pans to cool for 10 minutes on a cake rack before removing and allow layers to cool throughly before frosting with whipped cream.

PREPARING WHIPPED CREAM

With mixer set at medium speed, beat 2 cups whipping cream and 1/2 cup confectionery (icing) sugar until  thickened.  Add 1/2 tsp. vanilla and 1/2 tsp. almond extract and continue beating until cream is thick enough to hold its shape. ++  When you pull the beaters out, the cream should stand in stiff peaks

PUTTING CAKE TOGETHER

Here’s a trick I learned when I took a cake decorating course A LONG TIME AGO – place a blob of whipped cream in the middle of your serving platter. Place the first layer on top of the cream.  The whipped cream (or, in other cases, frosting, helps keep the cake from sliding.

You’ll be frosting 4 layers, so imagine that you’d divided the whipped cream into quarters so you’ll have enough for the whole cake.  You’ll also be sprinkling on 1/4 of the crushed toffee candy for each of the 4 layers.

Spread a layer of whipped cream on top of the first layer.  Sprinkle on a 1/4 of of the crushed toffee candy bars.

++  Here’s another tip from that cake decorating course.  1. Start frosting by placing a good-sized amount of whipped cream in the center of the layer.  2. Make the whipped cream layer a little thicker when you come to the edge of the cake – almost like a rim.

1 - Butter Brickle Cake - My Yellow Farmhouse.com 020

Place your 2nd layer on top of first.  Repeat – spreading on a layer of whipped cream and sprinkling 1/4  of the crushed candy bar for each remaining layer.

I love how this cake looks pretty darn impressive, yet is so easy to make.  And it tastes as good as it looks.  Enjoy!!

++  Recipe adapted from Taste of Home.

3a - Butter Brickle Cake - My Yellow Farmhouse.com 024

My Yellow Farmhouse - Cooking with Love!26 Comments

Cream Cheese and Chocolate Filled Monkey Bread (Uses a 9 x 13 pan)

Monkey Bread Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

These are so good you might want to ‘slap your own self ‘ in the head !!  

Cream Cheese and Chocolate Filled Monkey Bread is baked in a 9″ x 13″ pan.  Unlike typical monkey bread, there’s only one layer rather than several and the pieces are bigger.  Think of these as ‘cinnamon roll meets monkey bread’!

A friend of mine is in the hospital and I brought two plates of my monkey bread to share with the nurses. They gave it rave reviews and several blamed me for their lack of will-power.  (Actually, I didn’t do so well in the will power department myself.)

Oven at 350F  (175C)       Greased 9″ x 13″ pan

Bake for 35 minutes – or until top is golden and center biscuits are fully cooked.

    INGREDIENTS 

  • 2 (16 oz.) packages of LARGE biscuits, such as Pillsbury ‘Grands’ Biscuits, found in the dairy case

    Cream Cheese Filling

  • 2 ( 8 oz.) packages of cream cheese – softened
  • ½ tsp. almond extract
  • 1 ½ tsp. sugar
  • chocolate chips, such as Nestles    ++  You’ll need about 1/2 cup or more    ++  I recommend using dark chocolate 

    Chopped Nuts, White Sugar & Cinnamon  … to be sprinkled over filled biscuits

  • ½ cup chopped walnuts or pecans
  • ½ cup white sugar
  • 2 tsp. ground cinnamon

    Caramel Sauce

  • ½ cup (1 stick) butter – cut into cubes
  • ¾ cup PACKED brown sugar

METHOD      ++  See photos at bottom of post !

Open 2 packages of large refrigerated biscuits – allow to warm up a bit.  Soften 2 packages of cream cheese by bringing them to room temperature OR by microwaving each UNWRAPPED block of cream cheese on high for about 10 seconds.

In a medium bowl, beat softened cream cheese with ½ tsp. almond extract and 1 ½ tsp. white sugar until combined.

Place about a 1/2 cup dark chocolate chips in a small bowl.

Here’s how I formed the biscuits; take out four at a time.  Cut each biscuit in half.  Fold the cut halves together to form a circle.  (See photo below).  Using your palms, flatten each biscuit half until you have a 3″ circle.  Drop 2 heaping measuring teaspoons in the middle of each flattened biscuit and place several chocolate chips on top.   ++  I used about 4 for each, but next time I’m going to add more!! 

Bring the edges together to form something resembling a ball.  The shape does NOT matter, so don’t be fussy.  Place biscuit balls into a greased 9” x 13″.  Repeat….

++ I allowed the biscuits to rest a few minutes so the dough could rise a bit.  While dough is resting, sprinkle with 1/2 cup chopped walnuts or pecans.  In a small bowl mix ½ cup white sugar with 2 tsp. ground cinnamon.  Sprinkle sugar/cinnamon mixture over biscuits.

Place ½ cup (1 stick) butter, cut into cubes, and ¾ cup PACKED brown sugar in a small microwavable bowl.  Heat on high for 30 seconds.  Stir.  Heat for another 30 seconds.  Mix butter and brown sugar well with a fork or a whisk.  Pour over biscuits.

Bake in a 350F (175C) oven for 35 minutes.  Biscuits should be golden brown and center biscuits should be fully cooked.

Invert onto a serving platter…. it IS a bit tricky.  Immediately remove pan.  There will be bits of yummy melted brown sugar and butter left – scrape it out before it cools and put it in the nooks and crannies between the biscuits. (If no one is looking, you have my permission to just eat it!)  ; o )

++  If you don’t have a large enough serving platter, use a cookie sheet.   

Cream Cheese and Chocolate Filled Monkey Bread  is soooo good when eaten fresh from the oven – and I was pleasantly surprised to see how good these were a day later. Enjoy!

Monkey Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com

Monkey Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

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Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.com (3)

Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.com

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Monkey Bread Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

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Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.

My Yellow Farmhouse - Cooking with Love!21 Comments

Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries

Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries could be called Deconstructed Monkey Bread with Caramel Sauce, Pecans and Maraschino Cherries but that seemed pretty pretentious for this simple re-working of good old Monkey Bread.

Because I’m endlessly curious, I did a quick check on the meaning of a ‘deconstructed dish’.  “Deconstructed dishes may take foods that are normally combined in the dish, change their forms, and then plate them together in a different way. It’s not just about taking the dish apart, but putting its elements back together.”  So, I guess I did deconstruct what we usually think of as Monkey Bread… how about that?!

I had fun making this and I had even more fun sharing it with my neighbors.  I actually took the last two photos at their house – and even talked Lad into being my ‘hand model’!!

Monkey Bread - My Yellow Farmhouse.com

Ingredients & Method

Oven at 350F       Bake for about 35 minutes, or until biscuits in middle are fully cooked

Lightly grease a 10″ x 13″ pan with shortening or cooking spray

Two 9′ round or square cake pans can be used.  Just divide sugared biscuit quarters, pecans, cherries and sauce evenly between each pan.  Bake about 25 minutes, or until biscuits in middle are fully cooked.

– – – –

  • 2 cans (16.3 oz.) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
  • 1/2 cup granulated sugar
  • 2 tsp. cinnamon
  • 1 cup packed brown sugar
  • 3/4 cup butter or margarine  ++  I recommend butter !!
  • 1/2 cup chopped pecans – – or walnuts   ++  I used pecans
  • 1/2 cup chopped maraschino cherries    ++  I chopped the cherries pretty small.  However, when I make this again, I’ll roughly chop the cherries.   ++  For Christmas you may want to use both red & green maraschino cherries!

Arrange 1/2 cup chopped pecans and 1/2 cup chopped maraschino cherries evenly on the bottom of a greased 10″ by 13″ pan.

Open both cans of biscuits.  Separate biscuits.  Cut each biscuit into quarters.  ++ I found it went faster if I stacked two biscuits together and then cut them into quarters.

Place 1/2 cup granulated sugar and 2 tsp. cinnamon in a gallon food storage bag.  Shake to mix.

Place biscuit quarters in the bag and shake to coat.  ++  I found it worked well if I shook about 1/4 of the biscuit pieces at a time.  Repeat until all pieces are coated with sugar/cinnamon mixture.

Arrange the biscuit quarters on top of the pecans and cherries, squeezing them together a bit to fit in one layer.  ++  As I went along, I added a bit more cinnamon to the bag because the first biscuit pieces seemed to have picked up all the cinnamon. 

Monkey Bread - My Yellow Farmhouse.com (4)

Now it’s time for the caramel sauce. Place 1 cup packed brown sugar and 3/4 cup butter or margarine in a small microwavable bowl.  Heat in microwave just until butter melts.  Using a fork or whisk, mix butter and brown sugar together well.  Pour over the biscuits.    ++  Don’t worry if the sauce isn’t poured evenly over the biscuits  – it’s going to end up at the bottom of the pan, where it’ll blend with the pecans and cherries to form a yummy, sticky topping for the biscuits.

Monkey Bread - My Yellow Farmhouse.com1

Bake 350F for 35 to 37 minutes – or until biscuits in middle are fully cooked.  ++  To check for doneness, lift up the top of a middle biscuit to see if it’s cooked.  If not, continue to bake a few minutes longer.

Monkey Bread - My Yellow Farmhouse.com (2)

Allow to cool in pan for 5 minutes, then turn upside down onto a large serving platter. ++ If you don’t have large enough platter, cover a cookie sheet with aluminum foil and serve from there.  Enjoy!

++ Quote  http://www.cheftalk.com/

Monkey Bread - My Yellow Farmhouse.com (6)

  Monkey Bread - My Yellow Farmhouse.com (7)

My Yellow Farmhouse - Cooking with Love!31 Comments

Farmhouse Bread – Possibly the EASIEST Bread You’ll Ever Make !

++ UPDATE  My fellow blogger friend John, who I mention below, recently made one loaf of ‘Farmhouse Bread’. He was very pleased with the results – in spite of the fact he forgot the dough rising in the oven… for 4 hours! I recently read bloggers should not begin a post by apologizing for having been out-of-touch.. that is.. unless you’ve been doing something noteworthy, such as vacationing. So, I’ll use that as my excuse because I did just return from a trip to Mexico.  I spent a week at Sandos Playacar Beach Resort in Playacar Del Carmen, Mexico, and it was all-inclusive and totally wonderful. I baked these loaves and took the photos before I left, planning to post the recipe while in Mexico….but I left the recipe at home…  Liz, who writes the excellent food blog ‘My Favorite Pastime‘, wrote to me (after I whined to her how I’d forgotten the recipe), “Have a great time. You can always post the recipe once you get home”. And John, ‘From the Bartolini Kitchens‘, told me, “You’ll find the recipe when you least expect it”.  It turns out they were both right & I thank them for their words of wisdom. So – without further ado – here’s the recipe for ‘Farmhouse Bread‘, which makes two beautiful loaves quicker than any bread recipe I’ve ever seen simply because you don’t have to wait for the bread to rise twice!

** If you have any questions or comments, keep scrolling down. I love to hear from you !!

INGREDIENTS

  • 1 TABLESPOON (1 packet) active dry yeast    ++ NOT ‘quick rise’ yeast
  • 1 TABLESPOON sugar
  • 1 TABLESPOON salt
  • 2 cups warm water     ++ The water should not be over 110F.  ++ Heat up your measuring cup first by running hot water over it, then fill it with warm water  ++ Check the water temperature by pouring a bit on your wrist – it should feel slightly warm.
  • 5 1/2 to 6 cups All-Purpose Flour    ++ Some bread recipes in the States ask for ‘Bread Flour’.. but not this particular recipe.
  • Cornmeal, to spread on bottom of a cookie sheet – OR – use parchment paper, which I prefer.

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

In a large bowl mix together 1 Tbs. active dry yeast, 1 Tbs. sugar, 1 Tbs. salt and 2 cups warm water. Allow mixture to stand 4 – 5 minutes while the yeast ‘eats up the sugar’, the combination of which will make the bread rise!

++ Everything will foam up a bit, which means the yeast is working.  If you don’t see any ‘bubbling’, your yeast is too old.  (Been there…. done that…)

Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl.

Adding Flour to the Yeast, Sugar, Salt & Water Mixture

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

++ Making bread is not an exact science. One time you may need a bit more flour and another time you may need a bit less.  I ended up adding a bit more warm water because my dough was too dry and some of the flour wouldn’t incorporate into the dough. Don’t be afraid to ‘play around’ until the dough just feels right. You can always add a bit more flour when you’re kneading the dough.

Remove the dough and place on a lightly floured surface.

++ I like to use a floured dish towel.  (Tea towel for our British friends!) Knead dough 5 minutes. 

++ To knead dough, push away from you with the palm of your hand, turn dough, fold over and repeat. If dough is too sticky, add a bit more flour. If it’s still sticking to the floured surface.. yup.. add a bit more flour.

++ If you’re interested, here’s why kneading is necessary. (Adapted from ‘The Wise Geek’.) “One of the most important things taking place during the kneading process is the development of gluten, a type of protein. As the flour is moistened and stirred, gluten begins to form. This protein (gluten) acts as a binding agent within the dough, allowing the loaf to take on a cohesive texture so it doesn’t fall apart during baking.”

Let the dough rest while you wash & dry the bowl.  Using your hands, spread some oil (I use olive oil) around the inside of the bowl. Knead dough again for 2 to 3 minutes.  Place dough in the oiled bowl and turn dough over once to oil the top.

Kneaded Dough & Baking Pan with Hot Water

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

Cover bowl with a damp towel and keep warm until dough doubles in size – between 1 – 2 hours. SEE TIP BELOW !!

++ Here’s what I do to speed up the process.  Place a large baking pan containing HOT water on the bottom rack of your oven. Place the covered bowl containing the dough into the oven and close the door. Check between 45 minutes to an hour – your dough may have risen enough.  If the dough has doubled in bulk, then it’s ready for the next step. If not, just wait a bit longer.  (The original directions, from King Arthur Flour, say to let dough rise between 1 – 2 hours.)

Risen Dough – Ready to be ‘Punched Down’

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

Dough After Being ‘Punched Down’ (I think it looks a bit sad…)

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

Once you’ve punched down the dough with your fists, knead the dough briefly right in the bowl to get out any large air bubbles.  Return dough to lightly floured surface.  ( I thought this bread was so much fun to make.  The dough begins to rise again almost immediately after being punched down.)

Ready to be Formed into Loaves

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

Cut dough in half using either a knife or kitchen shears.  You don’t have to be overly fussy with it. Just try to end up with two pieces of dough pretty much the same size. Form each half into Italian or French styles loaves.  I went for a more rustic Italian look – if you’d like the same look, form dough into two 8″ – 9″ loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal OR use parchment paper, which I prefer.  Allow loaves to rest 5 minutes.

++ If the cookie sheet is lined with parchment paper, you can form the loaves right on the cookie sheet – which is what I do. Slash the tops 3 or 4 times diagonally. Brush loaves with cold water.  ++ I sprinkled my loaves with sesame seeds but it’s not necessary.

Shaped, Slashed and Ready to Rise ‘n Bake.

As you can see, the dough has already risen quite a bit since I formed it into loaves!

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

This is the coolest thing I’ve ever seen in bread making. You don’t have to wait for a 2nd rising. Your loaves are going to rise in the oven!  Place the cookie sheet containing the loaves into a COLD OVEN!!  Refill the baking pan you’d use before with BOILING WATER and return it to the bottom rack of the oven.

++ Caution – – don’t fill the baking pan too full with boiling water. The water’s going to slosh around a lot and you could get burned !

Place shaped loaves on the center rack of your oven – then set temperature to 400F.

++ As your loaves are rising, don’t be alarmed if they get so big the sides touch. That happened to me, so I just broke them apart after they cooled a bit.

Bake bread for 35 to 45 minutes, until the crust is golden brown and the bread sounds hollow to the touch.

++ For a softer crust, which I like, spread butter on the still-warm loaves.  (The butter gives the loaves that lovely sheen.)

Remove loaves from baking sheet and allow to cool.. not for long… just until it’s cooled enough so you can hold on to the bread while you cut a nice, big piece and slather it with butter. Enjoy!

P.S. My neighbor said this is the best bread she’s ever eaten! Of course, she might’ve just said that so I keep coming over with ‘goodies’!!

Possibly the Easiest Bread You'll Ever Make! - My Yellow Farmhouse.com

** Adapted from King Arthur Flour’s – “Hearth Bread”.  King Arthur Flour’s ‘Flagship Campus’, as they call it, is located in Norwich, Vermont.  It’s a wonderful place to visit, so drop by if you’re ever in the area!

My Yellow Farmhouse - Cooking with Love!9 Comments

Savory Cheese and Scallion Scones

My recipe for Maple Pecan Scones was one of several featured on the blog Fig Jam & Lime Cordial’s International Scone Week 2013, which made me happy as a little kid eating an ice cream cone!! Fig Jam and Lime Cordial is written by Celia, who happens to be from Australia. Drop by her blog because it’s jam-packed with excellent recipes!

Click here to see all the wonderful scone recipes from ‘International Scone Week 2013’.

For International Scone Week 2014 I’m submitting this recipe for Savory Cheese and Scallion Scones. (Savoury – for the rest of English speaking world.) I believe you’re going to like these scones!

Oven at 375F     Bake for 20 – 23 minutes

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 Tbs. baking powder   (Yes – a tablespoon!)
  • 6 Tbs. cold butter, cut into small pieces
  • 1 cup grated sharp cheddar cheese
  • 1/3 cup chopped scallions a.k.a. green onions   (Use both white and green parts.)
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp. Dijon mustard (You can add up to 1 Tbs. if you like.)
  • several shakes of hot sauce

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com

In a medium-sized bowl mix 2 cups flour, 1/2 tsp. salt and 1 Tbs. baking powder.  Work in the cut-up 6 Tbs. of butter with your fingers until there’s an evenly crumbly mixture and you don’t see any pieces of butter.

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Add 1 cup grated cheese and 1/3 cup chopped scallions.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (4)

In a small bowl whisk 2 large eggs, 1/3 cup milk, 1 tsp. Dijon mustard (You can add up to 1 Tbs. of mustard if you like.) and several shakes of hot sauce. Add the liquid to the dry mixture. Stir with a large spoon ONLY UNTIL the dough is moistened. (The dough will be very sticky…)

++ UPDATE  My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here!

Scrape dough onto a well-floured area of the counter top. OR (and I recommend this) use either a well-floured sheet of waxed paper or parchment. (I usually use a well-floured dishtowel BUT this dough was so sticky that ended up not being a good idea…)

Flour your hands – and flour them often. Also, feel free to sprinkle on a bit of flour while working with the dough. Pat dough into a 10″ by 3″ rectangle.

Cut into five squares. (I found cutting every 2″ worked out perfectly.) Then cut each square diagonally to form 10 triangles

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++ This dough can be a bit hard to work with. If you like, scoop out large dollops of dough to make 9 – 10 ‘free form’ scones. If you do choose to have triangular scones, don’t worry too much about them getting out of shape when you’re transferring the scones to the baking sheet. You can always ‘fix them up’ a bit with your hands.

Place scones on a greased baking sheet a least 1″ apart – OR – (I recommend this) place a sheet of parchment paper on the baking sheet.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (6)

Bake scones for 20 – 23 minutes, until they’re nicely browned. (I’d ‘err’ on the side of ‘less brown’ rather than ‘more brown’ because you don’t want your scones to dry out.)

Remove scones from oven and sprinkle each with a bit of shredded. Return scones to oven for 10 seconds, which is just long enough to slightly melt the sprinkled cheese!

These Cheddar Cheese and Scallion Scones are best eaten right out of the oven and slathered with lots of butter. Any leftovers should be placed in a plastic food storage bag.    Enjoy!!

Savory Cheese and Scallion Scones - My Yellow Farmhouse.comOriginal Recipe from “King Arthur Flour’ – click here to see it.

My Yellow Farmhouse - Cooking with Love!23 Comments

Not Your Grandmother’s Banana Bread with M&Ms, Nuts & a Smidge of Peanut Butter

Pretty much everyone loves Banana Bread, especially when its just out of the oven and slathered with butter.  My ‘Not Your Grandmother’s’ Banana Bread’ gives you the extra kick of melted chocolate and nuts, not to mention just a hint of peanut butter flavor.

++  Here’s a great link with all the info. you’d ever need to know about pan sizes!  http://www.joyofbaking.com/PanSizes.html

Ingredients & Directions               Oven at 350F             Bake for 50 – 55 minutes

++ Use a 9 x 5 x 3 loaf pan, if possible !!   If using a smaller pan, you may have to increase cooking time & the banana bread might be a bit crumbly… but still delicious!!

  • 2 medium – VERY RIPE – bananas…. enough to equal 1 cup
  • 1 Tbs. lemon juice   ++ If you don’t have any lemon juice.. that’s fine.
  • 1/4 cup buttered, SOFTENED  ++Put in microwave for a few seconds.
  • 1/4 cup chunk-style peanut butter
  • 1/4 cup sugar    If you don’t have brown sugar, use a total of 1/2 cup regular sugar.
  • 1/4 cup brown sugar    ++ DON’T pack down the brown sugar. 
  • 1/4 tsp. cinnamon
  • 1 large egg
  • 1/3 cup milk
  • 1 3/4 cup flour
  • 1 1/2 tsp. baking POWDER
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 cup M&Ms
  • 1/4 chopped peanuts OR chopped walnuts

Put bananas in a small bowl and mash with a fork until smooth. Measure out 1 cup and place mashed banana in a large bowl. Add 1 Tbs. lemon juice, 1/4 cup softened butter, 1/4 cup chunk-style peanut butter, 1/4 cup sugar, 1/4 cup brown sugar (NOT packed), 1 large egg, 1/3 cup milk, 1 3/4 cups flour, 1 1/2 tsp. baking POWDER, 1/2 tsp. baking soda, 1/2 tsp. salt and 1/2 tsp. vanilla.

Mix with electric mixer until ‘just combined’.  Stir in 1 cup M&Ms and 1/4 cup chopped peanuts OR walnuts.

Banana-Peanut Butter Bread with M and Ms and Nuts - My Yellow Farmhouse.com

Pour into greased loaf pan (I suggest a 9 x 5 x 3).   ++ I like to sprinkle the top with 2 tsp. of sugar, which gives the banana bread a nice look.

Banana Peanut Butter Bread with M and Ms and Nuts - My Yellow Farmhouse.com

Bake for 50 – 55 minutes until a knife (or toothpick) comes out clean when stuck into the center of the loaf.  Cool banana bread (still in the pan) on a rack for about 10 minutes, then turn it out onto the rack to cool further.  (I bet the bread won’t last more than two minutes before someone cuts into it.)  Enjoy!

'Not Your Grandmother's' Banana Bread with M&Ms and Nuts - My Yellow Farmhouse.com

My Yellow Farmhouse - Cooking with Love!17 Comments

One, Two, Three Fruit Crisp Made with Canned Cherry Pie Filling, Yellow Cake Mix and Walnuts

++ I always use canned cherry pie filling but I see no reason why another type of canned pie filling, such as blueberry, couldn’t be used as well !!

Here’s another dessert recipe which can be put together quickly using a few items you probably already have in your cupboard; 1. a can of crushed pineapple, 2. a can of cherry pie filling and 3. a yellow cake mix.  You’ll also need some butter and nuts – that’s it!!

The original recipe, which I found long ago, was called Dump Cake because you ‘dump’ in the pineapple and the cherry pie filling, then you ‘dump’ the yellow cake mix on top of the fruit, scatter on some butter and ‘dump’ on some walnuts or pecans.  Fifty minutes later, you’re enjoying a delicious and easy dessert.  I served this last night topped with Maine Wild Blueberry Gelato – yummy!!

Ingredients and Method      Grease a large casserole or baking pan        Oven at 350

  • 1 can (21 oz.) cherry pie filling
  • 1 can (20 oz.) crushed pineapple, including the juice
  • 1 yellow cake mix
  • 1/3 cup butter
  • 1 cup chopped walnuts or pecans

Grease a large casserole or baking pan. Mix the cherry pie filling with the crushed pineapple (including the juice).  Spread cherry pie filling and crushed pineapple on bottom of casserole/baking pan.

One, Two, Three - Fruit Crisp - - My Yellow Farmhouse.com

Sprinkle dry cake mix evenly on top.  Using a potato peeler, drop slivers of butter equally over the cake mix.

One, Two, Three - Fruit Crisp - My Yellow Farmhouse.com

Now sprinkle on 1 cup of chopped nuts.

One, Two, Three - Fruit Crisp - My Yellow Farmhouse.com

Bake at 350 for about 50 minutes, until nuts are lightly browned and filling is bubbling.

I honestly can’t think of anything that tastes so good and yet is so easy.   Enjoy !!

One, two, three - Fruit Crisp (4)One, Two, Three - Fruit Crisp -- My Yellow Farmhouse.com

My Yellow Farmhouse - Cooking with Love!9 Comments

‘Not Your Grandmother’s’ Bread Pudding

Although I used Panettone to make my bread pudding, any type of dense bread can be used.

Panetonni -cortinasitalianfood.comLast night I remembered I had some chocolate chip Panettone (bread) leftover from Christmas. Before you become alarmed, Panettone remains fresh for quite a while, especially when refrigerated.  ++ Photo courtesy of Cortina’s Italian Food.com

Lately I’ve been in the mood for some good, old-fashioned bread pudding and I thought, “Hmm, how about making a totally new version using Panettone, with the addition of cream cheese for extra richness?”  Happily, my idea resulted in a creamy, rich dessert that’s easy to make.  (My ‘taste testers’ gave this recipe a big thumbs up!)

++ Recipe can be easily doubled – use a 1 1/2 quart baking dish or casserole and up baking time to 55 – 60+ minutes.      See tip below for testing if bread pudding is fully cooked.

           Ingredients          Oven at 350F         Makes 10 pieces 

  • 3 cups dense bread – such as Panettone – cut into 2′ squares      ++ cups should be a bit over-full
  • 2 eggs
  • 1/2 cup condensed milk
  • 1/2 cup water
  • 2 pinches nutmeg
  • 1/4 tsp. vanilla
  • 1/2 package cream cheese
  • ++  Optional —- IF NOT USING PANETONNE add about 1/8 cup chocolate chips & a few gratings of orange peel.

Not Your Grandmother's Bread Pudding - myellowfarmhouse.com

Cut bread into thick slices – cut slices into 2′ squares.   ++ You don’t have to be fussy about how you cut up the bread.   Place cubed bread into a greased loaf pan.

In a medium bowl, whisk together 2 eggs, 1/2 cup condensed milk, 1/2 cup water, 2 pinches nutmeg & 1/4 tsp. vanilla.  Pour over bread squares.

Cut – or pull off – small pieces of cream cheese and drop on top of the bread/milk mixture.  Mix everything together and allow to sit for a few minutes so bread can absorb liquid.   Place loaf pan in large pan or large casserole containing 1′ of hot water.

USE -Not Your Grandmother's Bread Pudding - myyellowfarmhouse.com

Bake at 350F  for 45 minutes – or until a knife inserted 1/2′ into pudding comes out clean.  Bread pudding should be puffed and dry-looking on the top.

Not Your Grandmother's Bread Pudding - myyellowfarmhouse.com

‘Not Your Grandmother’s’ Bread Pudding is delicious eaten warm or cold.  And it’s so rich there’s actually no need for special toppings but it sure is good with fudge sauce!!

Not Your Mother's Bread Pudding - myyellowfarmhouse.com

My Yellow Farmhouse - Cooking with Love!16 Comments

Second Version – ‘Old-Fashioned Pineapple Upside-Down Cake’, Made with Pineapple Chunks, Cherries & Pecans

Not long ago I posted my recipe for Old Fashioned Pineapple Upside-Down Cake.  Soon after, I started thinking, “I bet this cake would be delicious if  I added chopped pecans to the buttery brown sugar/maraschino goodness”. So, last night that’s exactly what I did – and my neighbor Frank – The Dessertaholic – was the lucky recipient of my ‘experiment’.

Pineapple Upside-Down Cake - My Yellow Farmhouse.jpg (3)

Photo of my first version of ‘Old Fashioned Pineapple Upside-Down Cake’.  https://myyellowfarmhouse.com/2014/01/25/old-fashioned-pineapple-upside-down-cake/

+

Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix.   (Betty Crocker ‘Yellow Cupcake Mix’).

Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It’s a bit harder to flip the larger cake but it’s certainly doable.   ++ If you prepare an ordinary-size caked mix, double the butter, brown sugar, pineapple, cherries & pecans.

Ingredients            Oven at 350F       9′ x 9′ square or round cake pan

  • 1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions.
  • 1 (14 oz.) can pineapple CHUNKS  – drain juice & reserve  ++ I cut the chunks in half …. but that’s not necessary.
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 8 Maraschino cherries, chopped
  • 1/4 cup chopped pecans

  Method

Preheat oven to 350 (F).   ++ Preheat right away – the butter is placed in the pan, then melted in the oven.

Prepare cake according to package directions BUT use the reserved pineapple juice instead of water.  ++ Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.

Place 1/4 cup butter in an 9′ x 9′ square pan or 9′ x 9′ round pan.  Place baking pan in oven for a short time to melt the butter.   ++ Keep an eye on the butter – you don’t want to burn it!

Remove pan from oven.  Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.

Updated Pineapple Upside-Down Cake - myyellowfarmhous.com

Sprinkle on chopped Maraschino cherries, then pecans and then pineapple chunks.

Old-Fahsioned Pineapple Upside-Down Cake - New Version - myyellowfarmhouse.com

Pour prepared batter over cherries/pecans/pineapple chunks.

Old-Fahsioned Pineapple Upside-Down Cake - Updated Version - myyellowfarmhouse.com

++Bake for 30 – 35+  minutes.    ++  If you’re not sure cake is fully cooked, stick a sharp knife in the center to check for doneness.  If any cake batter sticks to the knife, bake cake for a few minutes longer.

IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.

I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary since there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake.    Enjoy!

Old-Fahsioned Pineapple Upside-Down Cake - finished cake

My Yellow Farmhouse - Cooking with Love!6 Comments

Sharing Recipes from Some of My Favorite Bloggers – DESSERTS

About a year and a half ago I posted several yummy-looking appetizer recipes from some of my favorite bloggers.  I decided to do something similar today with dessert recipes because, sometimes, things are just too good NOT to share!

For a few weeks I was on a cleaning binge…. of sorts.  My cleaning binge is sooo over right now.  I think I’m going to go on a serious baking binge – starting tomorrow.   Enjoy !

                 Sharing Recipes from Some of My Favorite Bloggers – DESSERTS

This recipe for Heath Bar (or Chocolate Chip) Blondies, from Bits and Breadcrumbs, was my inspiration for sharing dessert recipes today.  Blondies are a lot like brownies in texture but the batter isn’t made with chocolate.  Usually made with chocolate chips and walnuts, this recipe gives you a choice to add either chocolate chips or Heath Bar chips. My suggestion – consider making these, at least once, with half Heath Toffee Bits and half chocolate chips!

Blonde Brownies = Bits and Breadcrumbs

http://bitsandbreadcrumbs.com/2014/01/31/snow-day-sweet-tooth/  

I love pound cake! This Coconut Pound Cake, from The Southern Lady Cooks, seems to be super easy to make: you use a a yellow cake mix, some vanilla pudding, coconut and evaporated milk, plus a few other things.  A rich coconut sauce is poured on top. YUMMY!  If you’re looking for some great southern recipes, be sure to visit The Southern Lady Cooks. You’ll see why she’s one of my favorite bloggers!

Coconut Pound Cake - The Southern Lady Cookshttp://thesouthernladycooks.com/2011/04/22/coconut-pound-cake/

I’ve never made New York Style Crumb Cake from scratch but I sure will now. From Uni Homemaker, this crumb cake has lots and lots of topping.  Doesn’t it look delicious?

from Uni-Homemaker - New York Style Crumb Cake

http://unihomemaker.com/2013/12/29/new-york-style-crumb-cake/

I’d planned to include only recipes from other bloggers – then I came across my own recipe for Apple Pie, which I’ve been ‘playing with’ for decades.  Everyone seems to really like my apple pie a lot, so I’m including it as well.

My Yellow Farmhouse - Apple Piehttps://myyellowfarmhouse.com/2012/11/18/my-yellow-farmhouse-apple-pie/

I haven’t eaten Oatmeal Scotchies in years. In truth, I’d forgotten all about them – until tonight when I found this recipe from Averie Cooks.  It seems that, like me, Averie hadn’t made these in years – she posted, “These cookies are a tasty trip down memory lane. My grandma used to make them and I hadn’t had them in ages. So I changed that.”  Averie, I intend to change that too !

oatmealscotchies-Averie Cookshttp://www.averiecooks.com/2013/04/soft-and-chewy-oatmeal-scotchies-cookies.html

ENJOY !!

My Yellow Farmhouse - Cooking with Love!7 Comments

Old-Fashioned Pineapple Upside-Down Cake

One of my nieces recently reminded me that I made this TWICE during a trip to Florida years ago. That just shows how much everyone loves Old-Fashioned Pineapple Upside-Down Cake! Oddly enough, I hadn’t made it in years until last week at our Pocono house. Isn’t it funny how we sometimes get on ‘kicks’ of cooking certain things, then it just gets pushed to the back of the recipe file.

Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix.   (Betty Crocker ‘Yellow Cupcake Mix’).

Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It is a bit harder to flip the larger cake but it’s certainly doable.  ++ If you prepare an ordinary-size cake mix, double the butter, brown sugar, butter, cherries & pineapple.

Ingredients

  • 1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions
  • 1 small can pineapple rings – drain juice & reserve
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 10 Maraschino cherries

   Method

Preheat oven to 350 (F).   ++ Preheat right away – the butter is placed in the pan, then melted in the oven.

Prepare cake according to package directions BUT use the reserved pineapple juice instead of water. Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.

Place 1/4 cup butter in an 9′ x 9′ square pan, or 9′ x 9′ round pan –  or casserole dish like I did. Place baking pan in oven for a short time to melt the butter.   ++ Keep an eye on the butter – you don’t want to burn it!

Remove pan from oven.  Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.

Arrange the drained pineapple rings over the butter/brown sugar mixture. Place a Maraschino cherry in the center of each ring. Arrange the rest of the cherries evenly on the bottom of the pan.

Pineapple Upside-Down Cake, Butternut Squash Soup and Truffles 070

Pour cake batter over the pineapple rings and cherries.

Pineapple Upside-Down Cake - My Yellow Farmhouse.jpg

++Bake for 30 – 35+ minutes    ++  If you’re not sure the cake is fully cooked, stick a sharp knife in the center to check for doneness.  If any cake batter sticks to the knife, bake cake for a few minutes longer.

IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.

I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary ’cause there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake.   Enjoy!

Pineapple Upside-Down Cake - My Yellow Farmhouse.jpg (3)

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Chocolate Chip Peanut Butter Cookies with Peanut Butter-Filled M & M’s

Looking for a quick and easy recipe for Christmas cookies, perhaps for a cookie swap or as a gift – how about making these Chocolate Chip Peanut Butter Cookies with Peanut Butter-Filled M&M’s?  (Of course – these quick, easy and delicious cookies aren’t just for the Holidays !!)

All you’ll need is a package of Peanut Butter Cookie Mix, a package of Chocolate Chip Cookie Mix, a cup of butter, a package of (red & green) peanut butter filled M&M’s, 3 eggs and some quick cooking oatmeal.  It doesn’t get much easier than that!

Oven at 375 F       Bake cookies for 11 – 12 minutes, until they’re lightly browned

++ Tip  I recommend using at least 2 cookies sheets and two cooling racks, so you always have one cookie sheet in the oven and another being prepared for baking.

++ Tip  It’s a good idea NOT to use a hot cookie sheet when baking cookies. Doing so can make cookies flatten out too much.

Ingredients & Method               Yield – about 4 dozen good-sized cookies

  • 1 cup butter or margarine, softened    Tub margarine is NOT recommended.
  • 3 eggs
  • 1 1/2 cups quick-cooking oats       Not instant oatmeal !
  • 1 (1 lb. 1.5 oz.) package Betty Crocker Chocolate Chip Cookie Mix
  • 1 (1 lb. 1.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
  • 1 bag  (11.40 oz.)  peanut butter-filled M & M’s    (I used red & green colored M & Ms.)

Place 1 cup softened butter or margarine, 3 eggs and 1 1/2 cups quick-cooking oatmeal in a large bowl and blend together on medium speed. (Takes less than a minute…)

Add a package of Chocolate Chip Cookie Mix & a package of Peanut Butter Cookie Mix. You can try to mix it all together with a wooden spoon but I used my freshly-washed hands because it’s easier. (The dough may seem to dry at first – just keep smoshing it with your hands and it’ll come together.)

Now add the  bag (11.40 oz.) of peanut butter-filled M & M’s.  Again, I recommend using your hands because the dough is very stiff.

Christmas Cookies.jpg

On an ungreased cookie sheet, using a 1/8 measuring cup, drop dough about 2 inches apart.  (I found that ‘knocking’ the measuring cup against the side of the bowl helped the dough fall out….)  You’ll probably be able to bake 12 cookies at a time, depending upon the size of your cookie sheet.

Bake cookies at 375 (F) for 11 – 12 minutes, until your cookies are lightly browned. Cool cookies about 2 minutes before removing them from the cookie sheet to a cooling rack.   Enjoy !

My Yellow Farmhouse Peanut Butter Cookies with Peanut M & Ms Cookies - My Yellow Farmhouse.com

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‘The Popover Experiment’ – Recipe No. 3 …. Chewy Outside – Fluffy & Moist Inside

‘My Yellow Farmhouse Popovers’ – Chewy Outside – Fluffy & Moist Inside 

++ UPDATE  – – It’s ironic, sometimes, how something small may turn into something rather special.  I had a huge urge for popovers, so I started preparing some about 9:00 tonight.  A really good neighbor/friend who NEVER comes over late showed up…. with some problems.  Let me tell you – two of these popovers, smothered in butter, and a glass of red wine – plus a good chat – seemed to be exactly what was needed!!

This is the final recipe of ‘The Popover Experiment’.  I hope my little experiment enticed you to not only make popovers, but also to try a bit of experimenting on your own. As it turns out, these particular popovers – which I’m calling ‘My Yellow Farmhouse Popovers’ – are my favorites. My neighbor Frank, who’s sometimes a bit hard to please, said these are his favorites too. And I quote…”.. best popover yet. Nice buttery flavor, crispy on the outside and smooth & chewy on the inside.”  Thanks Frank !!

I adapted this popover recipe from one featured on FLEUR de SEL, one of my favorite blogs. (The original recipe comes from Neiman Marcus.)  FLEUR de SEL‘s popovers look yummy, so check out her recipe as part of your own ‘Popover Experiment’. (Mine look a bit “weird” compared to hers!)  http://fleurdeselsf.com/2013/10/08/popovers-with-strawberry-butter/

If you’ve been following ‘The Popover Experiment’, you know I sometimes mess up when it comes to lowering the oven temperature approximately half way through the baking time…. well…. I did it AGAIN. The original recipe calls for the temperature to be lowered to 375F, yet, once again, I set the temperature at 350F.  No matter, the popovers turned out great. I also changed the cooking time at 350F down to 20 minutes. The popovers looked done after 20 minutes at 350F – a nice dark, golden brown – so I took them out! 

Tip !!  If using older popover pans without nonstick coating, butter each section.

Tip !!  If using muffin tins or ramekins, butter each section. You’re going to have too much batter for a six-cup muffin pan, so use a 12-cup pan. Fill each section 1/3 full, and fill any empty sections with water. The popovers won’t be as big as those made in the new style popover pans but they’ll be wonderful.

Yield – 6 popovers, if using a popover tin.     8 to 10 popovers, if using ramekins/muffin tin.

Ingredients & Method  

+ Grease pans – recipe contains NO BUTTER !!  

+ Oven at 450F for…. 15 minutes     Then lower heat to 350F…. for 20 – 25 minutes

  • 3 large eggs
  • 1 3/4 cup whole milk  (You can try 2% if you wish but I recommend whole milk.)
  • 2 cups flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking POWDER

USE - eggs - last popover recipePut some very warm water in a small bowl and place in the 3 eggs. Allow the eggs to sit in the water while you organize your ingredients.

Warm up 1 3/4 cups milk a bit in the microwave and set aside. (You don’t want the milk HOT, you’re just trying to take the chill out.)

In another bowl, stir together 2 cups flour, 3/4 tsp. salt & 1/2 tsp. baking POWDER.

USE - last popover recipeRemove the eggs from the warm water and break into a small bowl. (I suggest using a small bowl because the small size helps incorporate air into the eggs.)  Beat eggs on HIGH speed for 3 minutes. The eggs will become foamy with a light lemon color.

Pour the well-beaten eggs into a large bowl. With the mixer now set on LOW, stir in the warmed milk. Mix the eggs and milk briefly. With the mixer again set on LOW, gradually combine the flour/salt/baking powder mixture.

Raise the mixer speed to MEDIUM and continue to beat for 2 minutes longer. By this time the batter will have become slightly thicker & nice and smooth.

First try at Popovers - Fanny Farmer Recipe 001Fill the 6 GREASED sections of your popover pan equally – they’ll be about 3/4’s of the way full.

Now this is important – and I didn’t remember to do it!

++ Place a baking sheet on the lower shelf below the popovers.  (To help with clean up, you might want to cover the baking sheet with aluminum foil.) 

If you don’t place the pan on a baking sheet, you’ll end up will some lovely spills on the bottom of your oven – like I did !

Place your pan – set on a baking sheet – into the center of a 450F preheated oven.  Bake for 15 minutes.   Lower the temperature to 350F and bake for another 20 minutes. ++ Don’t be surprised if there’s a lot of steam coming out your oven vent when you bake these popovers.  ++ If you popovers don’t look browned enough – bake for another 5 minutes.  Ovens vary, so always be prepared to be flexible!

Pierce popovers with a sharp knife once you remove them from the oven so the steam can vent, then remove them from the pan. (I like to lay the popovers on their side to cool.) These are excellent at room temperature but, of course, they’re always best eaten right out of the oven.

USE - last popover recipe (2)Here’s an idea for a lovely fruit butter you can spread on your nice, warm popovers. Believe me, I sure had a Happy Tummy when I was eating a few of these.

Beat 1 stick softened butter until light & fluffy. Add 1/4 cup preserves. I used cherry preserves but you could use strawberry or blueberry or even orange marmalade. Enjoy!!

+

'My Yellow Farmhouse Popovers' - My Yellow Farmhouse.com

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‘The Popover Experiment’ – Recipe No. 2. Popovers are a bit higher & insides are slightly drier.

Julia Child’s Popover Recipe – with your choice of two different temperature settings, which result in two slightly different types of popovers!

These particular popovers came out super high and crusty ’cause I actually left them in a bit too long at 425F – maybe 3 – 4 minutes too long ’cause I took some popovers over to a neighbor – and got back a bit too late.. No biggy – I just cooked them 3 – 4 minutes less at 350F.   And, can you believe I did the same thing AGAIN while talking to a friend on the phone…. I re-set the timer but forgot to lower the oven temperature. The popovers were HUGE. Which just goes to show that popovers are actually ‘pretty forgiving’!

++ For the Dos & Don’ts of making popovers – plus information I discovered while researching popover recipes AND the first recipe in ‘The Popover Experiment” – go to  https://myyellowfarmhouse.wordpress.com/2013/11/01/the-popover-experiment-recipe-no-1-brown-n-crusty-on-the-outside-soft-creamy-on-the-inside/

While working on ‘The Popover Experiment’, I tried two recipes attributed to Julia Child. The first recipe (from the book Baking with Julia) I found at vintagekitchen.com.  It  has the same list of ingredients as the recipe called Julia Child Popovers, found on Blogspot. The difference between the two recipes is the temperature at the end, when you lower the heat from 425F. Vintage Kitchen instructs lowering the heat to 350F, which results in a slightly bigger and slightly drier popover than the recipe from Blogspot.

The Blogspot recipe recommends lowering the temperature to 325F. The resulting popovers are slightly smaller in size, with softer exteriors and creamy centers. These popovers tend to deflate more than the popovers cooked (at the end) at 350F, but that’s no biggy because they’ll probably be gone before they have time to cool and deflate.

Tip !!  If using older popover pans without nonstick coating, butter each section.

Tip !!  If using muffin tins or ramekins, butter each section. You’re going to have too much batter for a six-cup muffin pan, so use a 12-cup pan. Fill each section 1/3 full, and fill any empty sections with water. The popovers won’t be as big as those made in the new style popover pans but they’ll be wonderful.

 Yield – 6 popovers if using popover tin.    8 to 10 popovers if using ramekins/muffin tin.

For softer popovers – –  425F  for 25 minutes…  then lower to 325F for 15 – 20 minutes

For crustier popovers – – 425F for 25 minutes… then lower to 350F for 15 – 20 minutes

        INGREDIENTS & METHOD

  • 1 cup WHOLE milk (or 2%)
  • 3 eggs
  • 2 Tbs. melted butter
  • 1 cup flour
  • 1/2 tsp. salt

In a medium bowl, whisk or beat 1 cup WHOLE milk (or 2%), 3 eggs, 2 Tbs. melted butter, 1 cup flour and 1/2 salt until well blended. (If you have a few small lumps, that’s OK.)

USE - Try Number 3 -all ingredients bowl

Fill each section of your popover pan equally with the batter. (There’s no need to butter your popover pan if its nonstick. Otherwise, it’s probably wise to butter it, just to be sure.)

First try at Popovers - Fanny Farmer Recipe 001

++ For smaller, creaminer-in-the middle popovers, bake at 425F for 25 minutes, then lower heat to 325F for 15 – 20 minutes.

++  For larger, drier popovers, lower heat to 350F for 15 – 20 minutes.

Your popovers are done when they’re puffed & lightly browned. I don’t know about you – but I think it’s rather magical how popover puff!!  Recipes usually warn about opening the oven, but, if it’s at the very end, it won’t make any difference.

Immediately after removing popovers from oven, pierce each with a sharp knife to release steam. Popovers are best served immediately. However, if you wish to save some for later, I recommend laying each popover on its side on a cooling rack until cooled, then covering each with plastic wrap.  Enjoy !!

USE - end photo - Popovers -

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The Popover Experiment – Recipe No. 1 – Brown ‘n Crusty on the Outside, Soft & Creamy on the Inside

The Popover Experiment – Recipe No. 1 – Fanny Farmer Cookbook’s Popovers – Brown ‘n Crusty Outside and Creamy Inside.

++ UPDATE  – – ‘Joy the Baker’ has posted a recipe for popover ‘bites’ with cinnamon & sugar. They look delightful and delicious –  http://joythebaker.com/2014/10/weekend-casual-cinnamon-sugar-popovers/

I’ve made so many popovers during the past week that my head is spinning with different recipes and methods!  I really enjoyed the experience – popovers are always easy to make and delicious, which made choosing just three recipes a tad difficult. My top three recipes vary a bit in ingredients, temperature and results – but each produces wonderful popovers. I eliminated several somewhat complicated popover recipes once I realized all that fuss wasn’t necessary as the results were about the same as the easier recipes.

Recipe No. 1 of ‘The Popover Experiment’ – Fanny Farmer Cookbook’s Popovers                Makes  6 Popovers  

Recipe attributed to Julia Child  but, as far as I know, the recipe was prepared by Marion Cunningham, editor at the time of the Fanny Farmer Cookbook, when she appeared on Julia Child’s cooking program. Hence, I’m giving credit to the Fanny Farmer Cookbook.

++ These popovers are not as large as more modern recipes, but the insides are delicate & creamy. 

Fanny Farmer Popovers - My Yellow Farmhouse

Tip !!  If using older popover pans without nonstick coating, butter each section.

Tip !!  If using muffin tins or ramekins, butter each section. You’re going to have too much batter for a six-cup muffin pan, so use a 12-cup pan. Fill each section 1/3 full, and fill any empty sections with water. The popovers won’t be as big as those made in the new style popover pans but they’ll be wonderful.  Yield – 8 to 10 popovers (if using ramekins/muffin tins).

      Oven at 425F for 15 minutes        Then, lower to 350F for an additional 20 minutes

Ingredients & Method   

  • 2 eggs
  • 1 1/4  cups milk (whole or 2%)    I used full-fat milk.
  • 1 Tbs. melted butter
  • 1 cup flour
  • 1/2 tsp. salt

In a medium bowl, whisk (or beat) 2 eggs, 1 Tbs. melted butter & 1 1/4 cups milk.

milk, eggs, butter - The Popover Experiment - My Yellow Farmhouse.com

Add 1 cup flour & 1/2 tsp. salt.

Flour, Salt and Butter etc. - for popovers - My Yellow Farmhouse.com

Whisk or beat until just combined. If there’s a few lumps, that’s OK.  Also, don’t be alarmed if the milk has turned the melted butter into teeny lumps. It makes absolutely no difference.

Batter - The Popover Experiment - My Yellow Farmhouse.com

First try at Popovers - Fanny Farmer Recipe 001Pour batter equally into your popover pan compartments.

Bake at 425F for 15 minutes.    Then lower heat to 350F  –  bake for an additional 20 minutes.

Pierce popovers with a sharp knife once you remove them from the oven so the steam can vent, then remove them from the pan. (I like to lay the popovers on their side to cool.)

These are excellent at room temperature but, of course, they’re always best eaten right out of the oven. However, if you wish to save some for later, I recommend laying each popover on its side on a cooling rack until cooled, then covering each with plastic wrap.   Enjoy !!

‘The Popover Experiment’  – Recipe No 2  – Julia Child’s Recipe –  Popovers are slightly higher than the 1st recipe & the insides are slightly drier. (Of course they’re delicious – it’s from Julia Child !) https://myyellowfarmhouse.wordpress.com/2013/11/01/the-popover-experiment-recipe-no-2-popovers-are-a-bit-higher-insides-are-slightly-drier/

USE - Popovers - 2nd try - Julia Child

‘The Popover Experiment’ – Recipe No. 3    –   ‘My Yellow Farmhouse Popovers’  – Chewy on the Outside, Fluffy & Moist Inside  https://myyellowfarmhouse.com/2013/11/12/the-popover-experiment-recipe-no-3-chewy-outside-fluffy-inside/

3rd popover recipe - Nov 2013 031

HERE’S WHAT I LEARNED ….. WHILE EXPERIMENTING !

  • Popovers are one of the easiest things to prepare – ever!
  • Most recipes are nearly identical, with only slight differences.
  • Basic ingredients are;  flour, eggs, whole milk (or 2%) &  salt.
  • Most recipes include melted butter.
  • ++ Stick a knife in each cooked popover to release the steam
  • ++ It’s recommended you do NOT open the oven… but I did a few times, towards the end of the cooking process… and it didn’t seem to make any difference at that point.
  • Popovers are very similar to British Yorkshire Pudding.
  • Older popover recipes seem to result in a smaller popover with creamier insides.
  • More modern recipes seem to result in larger popovers with drier insides. I recommend both types – they’re both delicious.
  • No need to butter the pan, as recommended in most recipes, unless you have an older pan which is not nonstick.
  • I used a whisk and, at other times, an electric beater – both worked equally well.
  • And, finally, don’t bother to preheat the popover pan. It didn’t seem to make any difference.
  • Beating the eggs longer before adding the flour, salt and milk did NOT make the popovers any nicer. 

USE - First try at Fanny Farmer

My Yellow Farmhouse - Cooking with Love!25 Comments

Tropical Muffins Made with Crushed Pineapple, Shredded Coconut & Pecans

It does seem like I’m on a bit of a “baking kick” lately. I just realized why…. my dear friend and neighbor Frank recently returned from spending the summer at the mouth of the Connecticut River on his “boat”, which sleeps four and has more space than some apartments. (He’s always kind enough to have me as his guest several times each summer – maybe because I show up with food!)  And now he’s back. Frank is a Dessert Lover of The First Class – hence, my renewed interest in baking. So, without further ado – here’s the recipe for Tropical Muffins.

Tropical Muffins – Pineapple, Coconut & Chopped Pecans

Makes 12 Muffins

Grease a 12 unit muffin tin.     (You can also use cupcake liners…. but I, myself, am not crazy about them because, sometimes, the muffins stick to the liners. And I refuse to give up even a teeny, tiny bit of these muffins.)

++  Any leftover Tropical Muffins can be reheated the next morning in a toaster-oven. In fact, I’m enjoying two warmed-up muffins right now with a lovely cup of mocha coffee, which equals “Happy Tummy”!

Oven at 400 F     Bake for 20 – 25 minutes.       ++ Be sure to check at the 20 min. mark !!

Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 1 TBS. baking POWDER
  • 3/4 tsp. salt
  • one can (8 oz.) crushed pineapple – drain & save the juice !
  • ++ add enough water to the pineapple juice to make 3/4 cup liquid
  • 1 egg
  • 1/3 cup oil
  • (The juice & water will be mixed with the egg & oil…)
  • 1/4 cup chopped pecans – or walnuts
  • 1/4 cup shredded coconut    (Desiccated coconut for my European etc. friends)
  • 12 maraschino cherries – drained on paper towel (These will go on the top.)

Set aside the drained crushed pineapple, 1/4 cup chopped pecans & 1/4 cup shredded coconut

Tropical Muffins - coconut, pecans and pineapple.jpg

Mix 2 cups flour, 1/2 cup sugar, 1 TBS. baking POWDER & 3/4 tsp. salt In a large bowl.

In a small bowl, add the pineapple juice from the drained crushed pineapple ( plus enough water to bring the total liquid to 3/4 cup ) 1 egg and 1/3 cup oil – mix briefly.

Tropical Muffins

Now place the pineapple juice/egg/oil mixture, and the 1/4 cup chopped pecans, 1/4 cup shredded coconut and crushed pineapple into the large bowl containing the flour/sugar/salt/baking powder. Mix gently – just until everything is combined. You don’t want to over-mix because you want your muffins light and fully!

Using a 1/4 cup measure, fill each muffin cup 3/4’s full. Place a maraschino cherry in the center of each. (Don’t poke down the cherry, or it’ll disappear as the muffin rises.

Tropical Muffins - USE - 3RDBake at 400 F for 20 – 25 minutes. ++ Be sure to check after 20 minutes. My muffins were ready in 20 minutes.

To ensure your muffins are fully cooked, insert a toothpick or a sharp knife into the center. If it comes out clean – they’re ready! 

Share these, warm from the oven, slathered with butter, with your family & friends. That is… if you’re feeling generous. Enjoy !!

My Yellow Farmhouse - Cooking with Love!11 Comments

Chocolate Snackin’ Cake with Nutella AND Butter Brickle Snackin’ Cake – Two Super Easy “Mix in the Pan” Cakes!

Chocolate Snackin’ Cake with Nutella and Chopped Pecans

Butter Brickle Snackin’ Cake with Heath Toffee Bits and Chopped Pecans

snackin' cake - butter brickle - plated - top.jpg

++ Update – because I made both cakes, I had lots to share with friends – and my Snackin’ Cakes have been getting rave reviews. My cutest critic was a toddler who dropped by for a visit with his mother.  He loved both cakes.  We ended up having to move the plates ’cause he kept saying, “cake please” and pointing to what he wanted. 

Do you remember when they used to sell boxed mixes of ‘Snackin’ Cake’ – what happened to those? I loved them – and so did my boys!! Snackin’ Cakes are dense and moist and, unlike regular boxed cakes, they’re so rich one square (which you can eat “on the go”) will make your tummy happy.

I’ve read that quick cakes like these, which use white vinegar and baking soda to make them rise, used to be very popular with “homemakers” in the 30’s & 40’s. I can totally understand why – snackin’ cakes are delicious, super easy to make and inexpensive. And I’m accepting the mission of making sure snackin’ cakes are not forgotten by posting two yummy versions of Super Easy “Mix in the Pan” Snackin’ Cake!

I decided to jazz up my old snackin’ cakes recipes. Accordingly, I’ve added white chocolate chips and chopped pecans to the top of my chocolate snackin’ cake, plus – and Pamela, of the wonderful blog “Brooklyn Farm Girl” (http://brooklynfarmgirl.com/ – will love this…. I’ve topped squares of my chocolate snackin’ cake with Nutella and more chopped pecans.  I’ve decided to name my second version of snackin’ cake Butter Brickle Snackin’ Cake. It’s made with brown sugar and a bit of almond extract, then topped with toffee bits and chopped pecans.

I “tried” to make a caramel sauce to go on top BUT…. while taking a few photos… the melted sugar overcooked. I was really, really going to try it again… until I realized how difficult it is to clean the pan. So – my advice – if you wish for caramel sauce on your snackin’ cake… take a quick trip to the store…  Here’s a photo of my attempt….

I should’ve taken it off the heat before taking photos… At this point, it was looking good… 30 seconds later…. dark brown…

Attempting to Make Caramel Sauce.jpg

 Ingredients       Chocolate Snackin’ Cake with Nutella and Chopped Pecans 

  • 1 2/3 cups of flour
  • 1 cup PACKED brown sugar
  • 1/4 cup cocoa powder  (I use Hershey’s Dark Chocolate) 
  • 1 tsp. baking SODA
  • 1/2 tsp. salt
  • 1 cup water
  • 1/3 cup oil
  • 1/2 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1/4 cup white chocolate chips – or chocolate chips
  • 1/4 cup chopped pecans
  • Nutella, which has been warmed SLIGHTLY in the microwave
  • chopped pecans

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour, 1 cup PACKED brown sugar, 1/4 cup baking cocoa powder, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together. (I made both cakes at the same time – Easy Peasy !)

snackin' cakes - dry mixture

Then add your liquids – 1 cup water, 1/3 cup oil, 1/2 tsp. vanilla and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/4 cup white chocolate chips (or ordinary chocolate chips) and 1/4 chopped pecans.

snackin' cakes - wet - toppings added.jpg

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!

Snackin' cakes

snackin' cakes - on a platter- USE.jpg

++  Don’t forget to scroll down for the 2nd recipe – Butter Brickle Snackin’ Cake !

Snackin’ Cake Recipe #2 – – – – – Butter Brickle Snackin’ Cake Recipe !snackin' cake - butter brickle - plated.jpg

Ingredients       

  • 1 2/3 cups of flour PLUS 3 Tbs. flour !!
  • 1 cup PACKED brown sugar
  • 1 tsp. baking SODA
  • 1/2 tsp. salt
  • 1 cup water
  • 1/3 cup oil
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 tsp. white vinegar
  • 1/3 cup toffee bits (I like Hershey’s Health English Toffee Bits)
  • 1/4 cup chopped pecans
  • caramel sauce, if you wish

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour plus 3 tbs. flour, 1 cup PACKED brown sugar, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together.

snackin' cakes - dry mixture

Now add 1 cup water, 1/3 cup oil, 1/4 tsp. vanilla & 1/4 tsp. almond extract –  and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/3 cup toffee chips and 1/4 chopped pecans.

snackin' cakes - wet - toppings added.jpg

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!

USE - snackin' cake - butter brickle - plated 018

Snackin' Cake - Butter Brickle - Baked

My Yellow Farmhouse - Cooking with Love!9 Comments

“A Little Help from My Friends” Chocolate Cherry Nut Cake

Chocolate Cherry Nut Cake - My Yellow Farmhouse.comYour Friends !!

I “invented” this a few years ago when I needed a dessert for some friends who were planning to drop by. I usually have a least one box of chocolate cake mix, walnuts and a can of cherry pie filling in my “larder” – so I made a simple and delicious cake which turned out so well I’ve been making it ever since.   I know most people don’t have lots of extra time, so it’s always good to have a little help from your friends – even if those “friends” come in a box, bag or jar!!

++ As an aside, if you ever see something on this idea – buy it!  It comes in so handy ’cause it’s not electric, it’s small – so it’s easily stored – and all the parts can go in the dish washer. I use mine all the time, even though I have electric “gadgets”.

Nut chopper

Oven at 350 F             9″ x 13″ pan           Bake for 40 – 45 minutes

Ingredients a.k.a “Your Friends”!

  • 1 box of chocolate cake mix    (I like “Duncan Hines” Devil’s Food)
  • 1 (21 oz.) can of cherry pie filling   
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts, such as walnuts or pecans

Prepare cake mix according to package directions. Pour batter into a greased and floured 13″ x 9″ pan.

Spoon cherry pie filling on top of the cake batter.  (Many of today’s cherry pie fillings contain ‘more sauce than cherries’, which results in a bit more sauce in the ‘Chocolate Cherry Nut Cake’.  If you prefer a slightly less runny cake, use about half to two-thirds the ‘saucy’ part of the cherry pie filling.    ++ I used ALL the sauce.)

With a knife, swirl the cherry pie filling a bit, trying not to go all the way down with the knife. (Looks like peanut butter & jelly, doesn’t it?)

Choc. Cherry

Sprinkle on 1/2 cup chocolate chips and 1/2 cup nuts.

Chocolate Cherry Nut Cake - My Yellow Farmhouse.com

Bake at 350 F for 40 – 45 minutes.

++ The cake is done when 1. it pulls away from the sides of the pan and 2. a knife put into the center of the cake comes out clean.

++ Don’t confuse the melted chocolate chips with the cake batter. If some chocolate does stick to the knife – taste it. You’ll know if it’s uncooked batter. (That’s what I do!)

Chocolate Cherry Nut Cake - My Yellow Farmhouse.comThere’s a cake called “Earthquake Cake” ’cause the top of the cake comes out with cracks.  My ‘Chocolate Cherry Nut Cake’ has a similar, cracked appearance.

Chocolate Cherry Nut Cake - My Yellow Farmhouse.com

My Yellow Farmhouse - Cooking with Love!15 Comments

Maple Pecan Scones

I actually made, and photographed, these scones last night but I decided to make them again today because I wasn’t 100% satisfied with yesterday’s results. (Luckily I only had to re-photograph the final product.)

I have always liked this recipe but I decided it just to change the recipe just a bit – and I’m really pleased with “My Second Attempt” as these scones are g.o.o.d. !!  (Last night the dough was too sticky to work with, and I thought the scones had too much salt and not enough sugar.)

Actually, scones aren’t meant to be overly sweet. Usually the sweetness comes from the jam & clotted cream the British like to spread on their scones. I LOVE British High Tea. Here’s a typical High Tea menu – finger sandwiches, scones with clotted cream and preserves, plus cakes and pastries. All accompanied, of course, by a variety of teas.

Here’s a true story concerning scones. On one of my trips to London I stopped at a lovely but very casual tea room. While I was perusing a case full of various types of scones, I mentioned to the gentleman helping me, “There’s a fly in the case”. “Excuse me madam, those are raisins”. “OK”, says I, “Well then, one of your “raisins” is flying”.

Oven at 400F     Bake for 14 – 16 minutes

Ingredients  

Feel free to add some chocolate chips or raisins…. but I wouldn’t recommend adding any “flying” raisins !!

  • 1 cup chopped pecans – or walnuts   (You’ll need a bit of  chopped nuts to sprinkle on top once the scones are cooked.)
  • 1/4 cup maple syrup – or maple-flavored syrup
  • 2 cups …..PLUS 2 Tbs. flour    ++ The amount of flour used depends on many factors. You many not need the extra 2 Tbs.
  • 1/4 cup sugar
  • 2 tsp. baking POWDER
  • 3/4 tsp. salt
  • 1/2 tsp. baking SODA
  • 1/3 cup butter, softened just a bit
  • 3 Tb. milk
  • 2 large eggs
  • 1 Tb. distilled white vinegar – Don’t skip the vinegar !!
  • 1 cup confectionary sugar
  • 2 Tb. milk

Mix 1 cup chopped pecans with 1/4 cup maple syrup in a small bowl, and set aside. In a large bowl mix 2 cups PLUS 2 Tbs. flour, 1/4 cup sugar, 2 tsp. baking POWDER, 3/4 tsp. salt and 1/2 tsp. baking SODA. With a pastry blender – or two knives used scissor fashion – cut in butter until the flour mixture resembles tiny crumbs.

Add the pecan/maple syrup mixture to the bowl and throughly mix in.

Maple Syrup, Pecans and Flour Mixture

In a small bowl, mix 3 Tb. milk, 2 large eggs and 1 Tb. distilled white vinegar.

Egg, Vinegar and Milk Mixture

Stir milk/eggs/vinegar into flour/pecan mixture until ingredients are just blended. You don’t want to over mix and have the scones come out tough.

Preheat oven to 400 F. Turn out dough onto a dish towel which has been sprinkled with about 3 Tbs. of flour. Ready to Be Kneaded

Sprinkle a bit of extra flour on the dough. Gently knead the dough about 10 times. (To knead, push dough with the palm of your hand, turn dough a 1/4 turn and continue.)

Form dough into a ball.

Dough

Pat dough into a circle of between 6 1/2″ to 7″. The circle should be about 3/4″ high. Using a large, sharp knife, cut the circle into 8 equal pieces. If the knife sticks a bit, just CAREFULLY rub a bit of flour on it between cuts.

Cut Dough

Place the triangles on an ungreased cookie sheet. Don’t worry if they get slightly out of shape…

USE - Ready to Bake

Place the cookie sheet in the center of your oven. Bake for 14 – 16 minutes.

++ If you’re not sure the scones are done, here’s what I did…. I took the cookie sheet out of the oven, cut into one, saw it was still “doughy” inside and put the scones back into the oven for 3 more minutes.

Remove scones from cookie sheet and allow to cool on a cooking rack.

Glaze   – it’s not necessary to make a glaze – or to sprinkle on some chopped pecans, but the scones not only look prettier – I think they actually taste better!!

In a small bowl mix 1 cup confectionary sugar with 2 Tb. milk. If the glaze is too runny, add a bit more sugar….. if it’s too thick  – add a teeny, teeny bit of milk until you reach a good consistency. You can drizzle the glaze over the scones with a spoon OR you can fill a small baggie with the glaze, cut of a VERY TINY hole in one corner and then squeeze the glaze out just like a pastry chef!    Sprinkle on some chopped pecans, make a cup of tea – or a have a big glass of milk and …….  Enjoy !

Maple Pecan Scones - finished - last photo

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Mini Banana Chocolate Chip Muffins

I used to make these Mini Banana Chocolate Chip Muffins for breakfast when my sons were young. However, at that time I wasn’t topping the muffins with melted chocolate and nuts. A person only has some much time in the morning!

Breakfast has always been one of my favorite meals, so I used to love to cook all kinds of great things for breakfast, such as a really delicious breakfast custard. Or we used to have cornmeal pancakes, banana nut pancakes, apple pancakes, waffles, Egg Benedict, Eggs in a Frame and Goldenrod Eggs on toast etc.  Was I always on time for my job as a teacher….. nope. But I always arrived with a Happy Tummy!!

The original recipe didn’t call for chocolate chips – or melted chocolate on top – but I believe you can never have too much of a good thing.

Oven at 400 F     Makes 16 mini muffins      Makes 12 regular muffins

13 (or so) minutes for “mini” muffins – – – For the mini muffins, grease both the bottom & the sides of the muffin cups.

15 minutes (or so) for regular-sized muffins   You can use cupcake liners – or – grease the bottoms only.

Ingredients     I checked online and the recipe has been changed a bit since “way back when”, so I’m posting the latest amounts because I think the changes are good. There’s a bit more mashed banana, plus a little more sugar.

  • 1 egg
  • 3 Tbs. melted butter – microwave for 10 seconds — OR — 3 Tbs. oil
  • 1/3 cup sugar
  • 2 cups Bisquick
  • 1 1/4 cups mashed VERY RIPE banana
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips
  • 1/2 cup chocolate chips – for top of muffins
  • 1 tsp. Crisco
  • some chopped walnuts, to sprinkle on top of muffins

In a medium bowl, mix egg slightly with a fork. Add the 3 Tbs. melted butter, 1/3 cup sugar, 2 cups Bisquick and 1 1/4 cups mashed banana. Mix with large spoon until just combined.

Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips. Fill muffin cups to 1/2 full. Bake according to the above directions, depending upon the size of your muffin pans. Check for doneness by inserting a toothpick or a knife into the center of a muffin. If it comes out clean, then your muffins are done. (Don’t get confused by the melted chocolate sticking to either the toothpick or the knife. As long as the batter’s cooked, then the muffins are done!)

Allow muffins to cool for a few minutes, then remove to a cooling rack. While muffins are cooling, melt 1/2 cup chocolate chips and 1 tsp. Crisco in the microwave for 1 minute. Stir. Return to microwave for another 20 – 35 seconds. Stir again, then, with a spoon, drizzle the melted chocolate over the muffins. Sprinkle with chopped walnuts.  Enjoy!!

Mini Banana Chocolate Chip Muffins - bottom photo

My Yellow Farmhouse - Cooking with Love!11 Comments

Quick and Easy Cherry Squares

OK – let’s imagine a scenario. You just remembered you promised to bring a dessert to a friend’s party – but you forgot all about it. You check in the cupboards… nothing there but a can of fruit pie filling. Let’s say it’s cherry. “Just great”, you think, “What am I gonna do with that?”

Easy answer – If you’ve also got flour, butter, eggs and sugar – which most of us usually have on hand – then you’re minutes away from putting the cherry (or blueberry etc.) fruit squares into the oven!

You’ll be beloved.  Everyone will ask for the recipe. Perhaps you’ll end on television, preparing these Quick and Easy Cherry Squares for your adoring public… OK – enough with the daydreaming. But I can guarantee you that these will be a big hit. And, if you have time to drop by a Quikie-Mart on the way to the party for vanilla ice cream or a can of whipped cream – then you’ll be even more beloved. Enjoy! 

++ You can use any canned fruit pie filling you wish, like blueberry or apple, if you prefer.

++ Oven at 350 F      Bake for 50 minutes     Can be served either warm or cold

Ingredients

  • 2 sticks butter or margarine, softened   (Unwrap & microwave for 20 seconds.)
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 (21 oz) can cherry pie filling  (Or blueberry etc.)

Grease and flour at 10″ x 13″ pan or casserole. (I like to use “Wilton’s Cake Release).
In a large bowl – using electric mixer – mix 2 sticks softened butter, 2 cups sugar and 4 eggs until well blended. (About a minute.) Add 3 cups flour,1 tsp. vanilla extract and 1/2 tsp. almond extract, and, again, mix until blended.

Spread about three-quarters of the batter in the pan. On top of the batter, spread the entire can of fruit pie filling.  ++ Be sure to put about 3/4s of the batter on the bottom of the pan – or – the middle may not cook properly!

Quick and Easy Cherry SquaresDrop large spoonfuls of the batter on top of the pie filling. (The spoonfuls of dough won’t cover the whole top – the fruit should peek through.) With your fingers, pat down the dough a bit to flatten it out.   Bake at 350 F for 50 – 55 minutes.   Enjoy!

Quick and Easy Cherry Squares - baked - fixedCherry Squares - Naomi's Photo

++  My friend Naomi recently made Quick and Easy Cherry Squares.  I think I’m gonna have some blogging competition if I don’t watch out!  

Great job Naomi – glad your & your husband enjoyed them!

My Yellow Farmhouse - Cooking with Love!6 Comments

M and C’s Chocolate Oatmeal Bars

FINAL CUT - M and C Choc and Oatmeal bars

A few weeks before Christmas I attended a really fun and well-organized event at my grandchildren’s grade school in Pennsylvania. It was a craft fair – but the kids all got to MAKE the crafts, all of which they could give away as gifts, if they so desired. Among the choices were a Christmas ornament, a really cute little pin with beads and a snowflake (which I was given for Christmas!) and “Snowman Soup”, which was made of instant cocoa mix, some marshmallows and a Hershey’s kiss, with a little candy cane tossed in for a stirrer – yummy!!. The table where you could make the always-popular Cookie Mix in a Jar was one of the busiest – and I was lucky enough to receive two of those!!

USE - M & C's CookiesAs my sons can attest, I’m not a very good cookie-baker. I tend to over-bake them, for some reason. Once, while chatting with a friend on the phone, I banged a cookie on the counter and asked her to guess what it was. She said, “A hammer?” “No”, I replied, just a tad embarrassed, “It’s a cookie!”

With my many cookie failures in mind, I decided to make “bars” with the two containers of cookie mix – and I’m glad I did. The bars turned out dense and moist, and, dare I say “hearty” due to the addition of the oatmeal. As a finishing touch, and, because there’s no walnuts in the mix.. AND … because you can never have too much chocolate, I melted a cup of morsels, spread them over the cooked bars and then sprinkled on chopped walnuts.   Enjoy!

Oven at 350     30 minutes     10′ x 13′ pan      Makes 32 bars… 1 1/2″ x 1 1/2″

Use - M & C Choc Oatmeal Bars    

Ingredients  – don’t worry about “leveling” the dry ingredients. At the craft fair, they don’t bother (or have the time).

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups NOT PACKED brown sugar
  • 1 cup oatmeal – not instant
  • 2 cups chocolate chips
  • 1 stick butter (1/2 cup) – remove packaging, microwave on high for 30 secs.
  • 3 eggs
  •  1 Tbs. hot water
  • 2 tsp. vanilla
  • 1 cup chocolate chips
  • 1 Tbs. Crisco
  • 1/2 cup chopped walnuts

In a medium-sized bowl, place all the dry ingredients. Then add the softened butter, 3 eggs, 1 Tbs. hot water and 2 tsp. vanilla.

Spread the batter evenly in the 10″ x 13″ pan. I give you my permission to use your fingers, which will get really, really sticky but you can always lick the dough from them once you’re done mixing.  (I’m a big proponent of using (clean) hands when dealing with thick cookie doughs.)

Bake at 350 F for 30 minutes. The bars will be golden brown and a bit “bumpy” looking.

In a microwavable bowl or glass measuring cup, place 1 cup chocolate chips and 1 Tbs. Crisco –  microwave on high for 1 minutes. Take out and stir. Then microwave again – but this time for only 30 seconds. Spread the chocolate glaze evenly over the bars. Sprinkle with the 1/2 cups chopped walnuts. Allow bars to cool, then cut with a sharp knife into 1 1/2″ x 1 1/2 ” squares.  Enjoy!

M & C's Chocolate and Oatmeal Bars

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Barcardi Chocolate Cake with Creamy Chocolate Filling

Barcardi Choc. Cake2 - FIXED MARCH 2013

Some of my friends and family are “reaping the benefits” of me starting this recipe blog;  namely – being invited over to help me eat some of the food I’ve been cooking! They really loved this dense and incredibly moist chocolate cake. It can be prepared either with/or without the rum – it’ll still be wonderful !

You know, I’ve noticed boxed cake mixes have been making smaller and smaller cakes over the years, just as candy bar manufacturers have been making smaller and smaller candy bars.. So, to rectify this, and to have a lovely, huge and impressive chocolate cake, I made this recipe using TWO cake mixes. I’m very happy with the result of my experiment, and I think you will be as well !

Oven at 350 F    Grease two  /  8 1/2″  round pans

++ I’ve been thinking about this recipe and now realize that not everyone wants to make such a BIG cake. In that case, just use ONE CAKE MIX, 3 eggs, (still use 1 pkg. choc. instant pudding when you prepare the cake mix), 1/3 cup vegetable oil, 3/4 cup of water and 1/4 cup rum (OR replace the 1/4 cup rum with water) and 1/2 tsp. rum flavoring.   +++ Still use two  8 1/2″ greased cake pans

   Ingredients      ++ See above if you prefer to make a smaller version of this cake.

  • 2 packages Devil’s Food (chocolate) cake mix – I like Duncan Hines
  • 6 eggs
  • 1 pkg. chocolate instant pudding – will need 2 pkgs. pudding total
  • 2/3 cup vegetable oil
  • 1 1/2 cups water
  • 1/2 cup dark rum – if not using rum, replace with 1/2 cup water
  • 1 tsp. rum flavoring

   For Frosting

  • 1 package chocolate instant pudding
  • 1 3/4 cup milk
  • 1 envelope Dream Whip whipped topping
  • 1 tsp. rum flavoring

For Glaze

  • 1 cup confectionery sugar
  • 1 Tbs. cocoa powder
  • ++  Pour in a little bit of milk at a time, until the glaze reaches a good consistency for pouring – it’s better to be a bit thick. And – if you find it’s too thick, just add a few more drops of milk!
  • about 1/3 cup chopped walnuts – to sprinkle on top

In a bowl large enough to hold two cakes mixes – add the cake mixes, eggs, chocolate pudding, vegetable oil, water, rum and rum flavoring. At medium speed, beat for 3 minutes.  (If you want a stronger rum flavor, substitute a bit more rum for some of the water.)

Pour batter into two greased 8 1/2″ round pans until the batter is about 3/4″ below the top of the pan. (You WILL have some batter left over.)  Bake at 350 – or until a sharp knife placed into the center comes out clean.

After baking, allow cakes to cool in pans for about 10 minutes, then turn out onto cake racks. (A good trick is to put a cake rack ON TOP of one of the cakes, then turn everything over & lift off the pan. If it seems as if the cake is sticking, with your hand, bang on the bottom of the pan a few times.) After cakes are cool – about 25 minutes – cut each layer in half horizontally using a serrated knife. You’ll end up with a total of 4 layers.

Make filling by placing the pudding, Dream Whip, milk and rum flavoring into a medium-sized bowl. Beat on high for 4 minutes. (It takes a while but it does thicken up in the end.) Place one cake layer onto a plate – spread 1/3 of the filling on top. Place the next layer on top, spread on another 1/3 of the filling – add the 3rd layer and spread the last 1/3 of the filling. Place 4th layer on top.

Make the chocolate glaze, and pour it onto the middle of the top of the cake. With a big spoon, gently spread the glaze until it covers the entire cake and a bit drips down the sides. Sprinkle on the chopped nuts – and – you’re done.  Refrigerate – enjoy!

FOR BLOG - Bacardi Chocolate Cake with Creamy Chocolate Frosting-slice-fixed march

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Raspberry Surprise Muffins

Raspberry Surprise Muffins

I gotta admit it, I had a hard time waiting until I finished photographing these muffins before gobbling up at least one! Based on an older recipe, these aren’t the enormous muffins we’ve gotten used to in the last few years. Although they’re smaller in size, they’re packed with spicy flavor and the goodness of oatmeal – not to mention the delicious surprise of the raspberry jam center!

As an aside, isn’t the platter in the photo lovely? It’s from my mother’s old “everyday set”, circa 1949!

Oven at 400 F      Bake for 20 minutes

In a medium-sized bowl, mix until combined:

  • 1 1/2 cups flour (If you don’t have oatmeal, just use a total of 2 cups flour.)
  • 1/2 cup old fashioned oatmeal
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3 tsp. baking powder
  • 1 tsp. salt

Add to bowl and mix until just combined:   (It’s never good to overmix muffins.)

  • 1 egg, slightly beaten
  • 3/4 cup water
  • 1/2 cup vegetable oil

After mixing, allow batter to rest 10 minutes. (Not necessary if you don’t include oatmeal in the batter.)

Lightly grease 12 muffin cups.  Using 1/4 cup measure, place about 1/4 cup batter into each muffin cup.

Drop 1 tsp.raspberry jam – or any jelly or jam – on top of the batter.

Again, using 1/4 cup measure, use remaining batter to fill each muffin cup about 3/4s full.

Bake at 400 F for 20 minutes – or until a sharp knife inserted comes out clean.

Allow muffins to cool about 5 minutes, then remove from muffin tin and place muffins onto cooling rack.   If you wish, make a glaze by mixing about 1/2 cup confectionary sugar with a bit of water. Drizzle over muffins and sprinkle with chopped walnuts.  Enjoy!

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Cecile’s Apple Pie

My Yellow Farmhouse - Apple Pie

I’ve never once eaten a slice of bad apple pie.  I think, like an ugly baby, bad apples pies are “few and far between”. I’ve been told that my apple pies are very delicious – I hope you think so!

Following an old recipe, I add dabs of butter on top of the apple/flour/sugar mixture before putting on the top crust. Maybe that’s why people like this pie so much. Or – maybe it’s that I’ve finally found the right balance of nutmeg versus cinnamon??  In any event, I look forward to your suggestions and comments, as always!

Follow link to see this ‘Quick and Easy One Crust Apple Pie with Maple Whipped Cream. (This cute little scarecrow makes another appearance – three years later!)

Rustic One-Crust Apple Pie - myyellowfarmhouse

                                                                  INGREDIENTS

Oven at 425(F)     Bake for 45 – 50 minutes, until crust is golden and filling is bubbling. You might want to place a cookie sheet – or a piece of foil – on the rack below the pie, in case it bubbles over

  • 6 cups sliced apples – peeled and cored, or course!
  • 3/4 cup sugar
  • 3/4 tsp. cinnamon
  • 4 “pinches” nutmeg
  • 1/4 tsp. salt
  • 4 TBS. flour (yes – tablespoons!!)
  • 2 TBS. butter – to be cut up and dropped on top of apple/sugar mixture
  • 2 crusts – either purchased or homemade
  • 1 egg, beaten

In a large bowl, mix the sliced apples, sugar, cinnamon, nutmeg, salt and flour.

Put the 1st crust into the pie plate. Fill with the apple/sugar mixture. (Some people like to mound the apple/sugar mixture higher in the middle but I don’t. I prefer it evenly spread out.) With a sharp knife, cut a few slashes into the crust to help steam escape.

Cut your butter into small pieces and dot on top of the apple/sugar mixture. (I just hold it in my hand and cut off a piece at a time – otherwise the cut-up butter sticks together.)

Place the 2nd crust over the butter/apple mixture, crimping edges to seal.

++  Here’s a video which shows you how to ‘crimp’ a pie crust.  http://www.youtube.com/watch?v=sJRY1vdCMkQ

++  If you’re feeling really creative – here’s a video showing how to make ‘fancy’ crimps!  http://www.youtube.com/watch?v=ZcQGja6jpbE

Now for the “egg wash”. Take the beaten egg and with your fingers (my favorite) or a pastry brush, spread some of the beaten egg on the top crust. (You don’t have to do this, but it does give the crust a nice sheen and golden color.)

Bake at 425F for about 45 – 50 minutes, until the crust is golden, and the apples are fully cooked. Serve with whipped cream or vanilla ice cream.  Enjoy!!

My Yellow Farmhouse - Cooking with Love!1 Comment

Old-Fashioned Apple Squares

Apple Squares - 2 -

You know you’re getting o.l.d when the recipe you’re searching for is over 30 years old !! Imagine how pleasantly surprised I was when I actually found it – not filed under “bars” but filed under “apples” – but found, nevertheless!!

These apple squares (or bars) are even tastier than I remember!! They’re loaded with apples, nuts and raisins, and have a buttery, cinnamony goodness – so you can even eat them for breakfast!!

                                              MAKES ABOUT 24 SQUARES – or BARS

  • Oven at 350 F
  • Lightly grease a 9″ x !0″ pan
  • Bake 45 – 50 minutes, or until a knife inserted in the center comes out clean.

                                                                          INGREDIENTS

  • 2 tsp. vanilla
  • 1 cup sugar
  • 1/2 packed brown sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 cups roughly chopped peeled and cored apples
  • 1/2 cup walnuts, chopped
  • 1/2 raisins (Try the raisins even if you don’t always like raisins. They kind of “melt away” into the batter, and give the resulting bars a lovely sweetness and golden dark color.)

In a medium-sized bowl – using a mixer – cream together the vanilla, both sugars and 2 eggs until creamy and throughly mixed.

In a large bowl, mix together the flour, baking soda, cinnamon, salt & nutmeg. Add the creamed mixture to the dry mixture, and mix by hand until throughly blended.

Add the apples, walnuts and raisins – mix by hand until throughly blended

Pour into the greased pan, spreading with the spoon to get the mixture even.

Bake at 350 F for between 45 – 50 minutes.  When cooled, cut with a sharp knife. Enjoy!

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