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Posts Tagged ‘desserts’

New Recipes recently


I tried a couple of new recipes recently that I had found on the internet. The first was pulled pork from a recipe I found on the Southern Plate website. I had never made pulled pork before, but we love barbecue, so I thought I would give it a try. It turned out delicious! I served it on the pretzel rolls I wrote about in my last post. I had a pork roast in the freezer which was smaller than the one in the original recipe, so I cut back on the recipe and found it still made quite a bit. If you like pork I would encourage you to try this easy and good recipe.

The second new recipe was for these peach cupcakes:

picture of Peach Cupcakes 9-11

I had seen a photo of these on Pinterest and was intrigued by them. The woman who posted the original recipe also has similar recipes for blueberry and strawberry cupcakes. The cupcakes use fresh peaches and freeze dried peaches and are really moist and flavorful. I found the dried peaches at Target. I also saw the freeze dried blueberries and strawberries at Trader Joes and hope to try those variations some time. I think these cupcakes would be lovely made into little mini cupcakes for a shower or tea.

How about you--have you tried any new recipes recently?

Becka


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Crepes


Have you ever made crepes? I was inspired to learn to make them after we were served them in a variety of ways in France. The batter is basically a very egg-y and thin pancake batter. It is imperative that you make the batter at least an hour ahead of time and then refrigerate it before trying to cook the crepes, to prevent them from tearing. Some recipes are also formulated for Wondra flour, which is an instant flour often used for gravies. It does not lump as easily as regular flour. The recipe I am posting today calls for regular, all purpose flour. Crepes are extremely versatile and can be used very simply by filling with jam or cheese or in more elaborate presentations. You can find whole cookbooks on crepe cookery which will give you many ideas for shaping and folding them. I have seen them shaped into little cups by placing them on an inverted muffin tin and then baked and filled. They can be filled with a ricotta filling and used as manicotti. They are also great filled with leftover ground ham or chopped chicken and some chopped vegetables such as broccoli and mushrooms moistened with a little cream of chicken soup. Just roll the filled crepes, place in a baking dish and top with the rest of the can of soup diluted with a little milk. Bake in a 350 degree oven to warm them.

Here's the recipe for the crepe batter:

Crepe Batter

3 eggs
1/4 tsp. salt
2 cups of flour
2 cups plus 2 Tbsps. milk
1/4 cup vegetable oil

Combine all ingredients in a blender. Refrigerate for at least one hour. Heat pan and grease pan before the first crepe. (I usually run a stick of margarine or butter over the surface of the pan very quickly just for the first crepe.) Often the first crepe will stick or tear, but they improve as you go along. If your pan is old you may need to re-grease every couple of crepes. I find it helpful to use a small measuring cup to pour the batter into the pan. As you pour, tilt the pan to help spread the batter evenly--or use a neat little tool if you can find someone to make one for you! This recipe makes about 20 crepes.

I carried back a crepe pan from France one time in my suitcase, but you can also use a small curved non-stick skillet with great success.

picture of Crepe Pans

Crepes cook very quickly so be sure to have your area set up efficiently before you begin.

picture of Cooking Crepes

On the streets in France you will see vendors making and selling large sweet crepes. They use a special wooden tool for spreading the crepe batter on the griddle. Rob made me a little tool of my own for crepe making using dowels from the hardware store!

picture of Crepe Stick

Here are some finished crepes:

picture of Finished Crepe

Here is one of my favorite crepe filling ideas:

Cream Cheese Filled Crepes

8 oz. cream cheese, softened
12 oz. whipped topping
1 1/2 cups milk
1/4 cup powdered sugar
small box instant vanilla pudding

Mix the pudding with milk. Let set a few minutes. Beat cream cheese. Add powdered sugar and whipped topping then combine with the pudding. Spoon into cooled crepes. Roll up and then refrigerate in a covered container (such as Tupperware.) Separate the layers with waxed paper. Top with cherry or blueberry pie filling or chocolate sauce and nuts. These freeze well. Thaw in refrigerator before serving.

Becka


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Banana Snack Cake


This was Rob's last week at his summer job with IT on campus. He starts in with teacher meetings next week. I've been going to make something for him to take to work for the last couple of weeks and finally made this old favorite:

picture of Banana Chocolate Chip Snack Cake

Banana Snack Cake

1 cup sugar
2 sticks margarine or butter
2 eggs
1/2 cup buttermilk
1 1/2 tsps. baking soda
1 cup (about 2 medium) mashed bananas
1 tsp. vanilla
2 cups flour
1 cup oatmeal (dry)
1/2 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Heat oven to 350 degrees and then grease and flour a 9" x 13" pan. In mixing bowl mix sugar, margarine, and vanilla until light and fluffy. Add eggs and mix well. Add the soda to the buttermilk and stir to combine and then add this to the creamed mixture along with the bananas. Mix in the flour, salt, and oats. Stir in the chocolate chips and then spread in the baking pan. Top with the nuts if you are using them. Bake for 30-35 mins. Enjoy as is or top with whipped topping or ice cream.

Becka


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Superlative Rice Krispie Treats


In my last post I posted what I consider to be a good recipe for Rice Krispie Treats. The recipe for today's treats is a superlative one. Years ago I read an article by Peg Bracken entitled "When you want to hang a ruffle on." Her article described ways that you could add a little flair to an ordinary meal when you had unexpected guests. Well, if you want to hang a ruffle on your Rice Krispie Treats this is the recipe for you. I found this recipe recently on a delightful website called Mennonite Girls Can Cook. It reminded me of a recipe from my childhood neighbor, June. Her bars were called Special K Bars. I believe back in that era Special K cereal was similar to Rice Krispies and not flaked as it is today. Anyway, this recipe is delicious and you might want to try it if you need a dessert and don't feel like heating up the oven.

picture of Superlative K Treats

Superlative Rice Krispie Treats

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips

In a saucepan combine the sugar and light corn syrup and bring to a boil. Remove from heat and stir in the peanut butter until smooth. Add the Rice Krispies and stir well to combine. Spread into a buttered 9" x 13" pan. Melt together the butterscotch and chocolate chips and spread over the Krispie layer. (You can melt them in the microwave in three 30 second intervals, stirring after each interval.) Let cool and cut into bars. Enjoy!

We made a whirlwind trip to Ohio over the weekend where we were met by our son-in-law who came to take Megan and Drew home. We had a rather pleasant trip with no delays and beautiful green landscape all along the way. Unfortunately Meg, Jim, and Drew were delayed quite a bit by a horrendous rain storm that has left them without power for over twenty-four hours. Then to make it even worse Drew got sick during the night and threw up and they had to try to clean things up in the dark. Tonight they are staying with Jim's sister and brother-in-law and we are praying that their power will be restored very soon. On a more positive note Megan had a good check up at the doctor today and got to hear the baby's heart beat. 🙂

Becka


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A whole lot of cooking going on


picture of Jennifer Beans

There was a whole lot of cooking going on here this weekend. A friend invited us out to pick green beans and blackberries from her large garden on Saturday. It was a bit cooler than it has been and we were able to pick a large bucket of Italian Flat Beans and a little over a quart of wild blackberries. I worked on freezing up the berries and the beans Saturday afternoon, saving out enough of the beans for lunch on Sunday. The beans were very good--nice and tender.

picture of Blackberries Sauvages

I've been trying to use up things in my freezer the last couple of months and discovered some frozen bread dough I had purchased right before Nora's wedding in April. I had never used purchased dough before then, but thought it might come in handy during the busy weeks before and after the wedding. We all agreed that it does taste good. My only complaint is that it's a bit hard to roll out into another shape if you are trying to use it for something other than a loaf of bread. Do any of you have any tips to share about using frozen dough?

picture of Stromboli 6-25-11

I made some stromboli from one of the loaves using this recipe:

One of our favorite muffin recipes calls for grated orange peel, so whenever we eat oranges I try to use my trusty little Sunkist grater to grate the peel and stick it in the freezer for future use. I usually grate and peel a couple at a time so the oranges are ready to eat.

picture of Grating Oranges

Last week I ran across a recipe for Banana Pudding from a website:

picture of Assembling Banana Pudding

It made a nice cool and easy (but very rich!) dessert for Sunday dinner. We all thoroughly enjoyed it. Everyone, that is, except Ryan, who is thriving on his limited diet. 🙂 I had some whipping cream I needed to use up this time, but I do want to try to "lighten up" the recipe the next time I make it.

picture of Banana Pudding

Here's an updated picture of Ryan:

picture of Ryan 6-26-11

He has started grasping at things and he really focuses on toys and ceiling fans at the moment. We are looking forward to the next couple of weeks when our two grandsons will get to meet each other.

Hope you had a blessed weekend.

Becka


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