Wednesday, March 18, 2020

Healthy Start Bundt Cake

This one is another big winner!  It is loaded with nutritionally rich ingredients:  coconut, cranberries, apples, nuts, honey, wheat germ, whole wheat flour, Greek yogurt, and more.  Don't pass this one up!

The nice thing about the recipe, you can substitute many ingredients.  For example, I'm not a big fan of dates, so I used raisins.  I used fresh cranberries instead of dried cranberries.  Or you can use dried apricots.

It freezes well.  Wrap first in clear plastic wrap, then with foil to freeze.

Preheat oven to 350 and prepare a bundt pan.  I use a baker's spray and it works well in my Lodge Manufacturing cast iron bundt pan.

1 cup whole wheat flour
1 cup all purpose flour
1 cup wheat bran or wheat germ
2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 cup tart apple, grated, unpeeled
3 large eggs
1 3/4 cups plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup liquid honey (raw is best!)
1 tsp. vanilla extract
1 1/2 cups sweetened shredded coconut
3/4 cup dried cranberries
3/4 cup chopped dried dates
3/4 cup chopped nuts

In a medium bowl, whisk together whole wheat flour, all purpose flour, wheat bran, baking soda, salt, cinnamon, ginger and nutmet.

In a large bowl, stir together grated apple, eggs, yogurt, applesauce, honey, and vanilla.

Using a spatula, fold in flour mixture, followed by coconut, cranberries, dates, and nuts.  Transfer batter to prepared bundt pan.  Smooth the top.

Bake in preheated over for 45 to 60 minutes, or until a tester comes out clean.  [in my oven, 50 minutes was adequate]

Let sit in pan for ten minutes, then turn out onto a wire cooling rack to cool completely.

Fresh cranberries are only available in the local stores here from November to December.  I buy in quanities and freeze to use throughout the year.

Friday, February 21, 2020

Cabbage Salad

This is a delightful salad with a sweet and sour taste.

2 or 3 medium apples, chopped
1 medium onion, chopped
8 cups chopped green cabbage
1/3 cup sugar
1/3 cup apple cider vinegar
salt and pepper

Combine all ingredients and mix well.  Chill before serving.

Sunday, February 16, 2020

A REALLY exciting new cookbook

I can see some of you rolling your eyes at the title of this post. . . "Sure, Sherry, you think every cookbook is exciting". . . witness my collection that numbers well into the three figures.

But this one is special.  It is American Cake by Anne Byrn.  It is divided into periods of our country's history beginning in colonial times, showcasing cakes from each period.  Some you have heard of - Boston Cream Pie, for example.  Others were new to me, at least.  I chose to make the Hummingbird Cake first and OH, is it out of this world delicious!

With over 125 recipes, this one will keep me occupied for awhile!

Seriously, there are certain things I do when the pressures of life seem overwhelming.  One of those stress busters is baking.  It is a creative outlet for me and over the years, I've become quite good at it.

If you are a serious baker, check out this one.  You won't be disappointed!

Friday, February 14, 2020

Pineapple Blueberry Crunch

This is a delicious and quick dessert that you will be proud to serve to guests.

Grease an oblong baking dish and set aside.  Preheat oven to 350.

Cover bottom of baking dish with chopped or crushed pineapple - fresh is best..

Top with fresh blueberries - about 2 cups.  Sprinkle with chopped nuts.

Combine 1 cup flour and 1 cup brown sugar.  Stir in 1/2 to 3/4 cup melted butter.  Form a crumbly mixture.  Spread this over the pineapple/blueberry mixture.

Bake for 45 minutes or until crust is golden.

Monday, January 13, 2020

Neufchatel Spread

I love this idea.  It is a recipe you can use ingredients the way you like.  With an 8 oz. chunk of
Neufchatel (similar to cream cheese only softer) combine any - or all - of the following finely chopped ingredients::

red bell pepper
red onion
fresh dill weed

Combine thoroughly, chill, and use to spread on crackers or bagels.  Another great way to get vegetables into your diet!

Friday, December 20, 2019

Always a favorite - Peanut Butter- Hershey's Kisses Cookies

Who doesn't just love these cookies?

1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup Crisco
1 egg
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
granulated sugar
3 dozen Hershey's Kisses

Preheat oven to 375.

In mixer, combine 1/2 cup sugar, brown sugar, peanut butter, butter, Crisco, and egg.  Gradually add flour, baking soda and baking powder.

Mold dough into one inch balls and roll in sugar.  Place about 2 inches apart on ungreased baking sheet.

Bake until edges are light brown, about 8 to 10 minutes.  Remove from oven and immediate top each cookie with a Hershey's kiss.

It's important to have the chocolate pieces unwrapped and ready to top each cookie as soon as they come out of the oven.

Friday, November 8, 2019

Cranberry Bundt Cake

This is one of my favorites and makes a nice holiday dinner dessert.  I like my Lodge Cast Iron bundt pan because of its nonstick properties.  I always use a can of baking spray (Pam is one brand) that makes the cake just slide out totally unblemished!  Choose the one that contains flour.

2 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
12 oz. fresh cranberries
1 tablespoon flour
2 sticks unsalted butter softened to room temperature
2 cups sugar
1 teaspoon vanilla extract
4 large eggs at room temperature
1/2 cup sour cream

1 cup confectioners sugar
1/4 cup fresh orange juice
pinch of salt

Preheat oven to 350 degrees.

Combine 2 1/2 cups flour with 1 teaspoon baking powder and 3/4 teaspoon salt.  Mix well to combine.  Set aside.

Add 1 tablespoon flour to the cranberries and mix well.  Set aside.

In mixing bowl, combine 2 sticks butter and 2 cups sugar.  Add 1 teaspoon vanilla.  Next add eggs, one at a time, beating well after each one.

Mix in 1/2 the flour mixture until combined and add 1/2 cup sour cream.  Mix well.

Add in remaining flour until just combined, scraping sides of bowl.  Gently add cranberries.

Bake in center of oven for 50 to 55 minutes, using the toothpick test for doneness.  Remove from oven and allow to cool in the pan for 15 minutes.  Turn out onto cooling rack and let it cool completely before adding glaze.

Combine the glaze ingredients and whisk well.  You may add more sugar for thickness or more orange juice to thin.


Sunday, October 13, 2019

Super Greens

I saw this dish demonstrated in Wegmans today and I'm anxious to try it.  It is one of those recipes that has no exact amounts of ingredients.  A taste test proved it's one I like.

Start with olive oil and finely chopped onion in a saute pan.

Next add mushrooms and cook till soft.

Add chopped garlic and stir for a minute or two.

Now add one or a combination of dark leafy green chopped fresh vegetables:  spinach, kale, beet greens for example. When these are almost wilted, add a few drops of soy sauce and heat through.

Serve over rice or pasta.

Sunday, September 29, 2019

Sweet and Sour Pork Chops

This is an old, old recipe.  Don't remember where I first found it, but it is one that is a tasty delight.

Pork Chops - enough to serve everyone

Coat meat with flour, ginger, salt and pepper

Brown the chops in oil, then remove from the pan.

Saute chopped onion and garlic in the pan you browned the meat in.


1/2 cup beef broth
1/3 cup chili sauce
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar

Bring this to a full boil.  Then simmer pork chops in the liquid till done.

Wednesday, August 14, 2019

Chocolate and Beet Bundt Cake

Admittedly the name doesn't sound appealing, but this is one you must try!  I especially like making bundt cakes.  You have one pan and drizzling a glaze over the top of the finished cake is quicker than adding frosting.  I use my Lodge cast iron bundt cake pan.  I'm a fan of cast iron in the kitchen and cakes just fall right out of this one.

1/2 cup semi sweet chocolate chips
1 cup butter
1 1/2 cups brown sugar
3 eggs
2 cups pureed beets
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking soda
1/4 tsp salt
confectioners sugar

Steam beets until soft.  Puree in food processor.

In microwave, melt chocolate and 1/4 cup butter.  Stir until smooth.  Cool.

In large bowl, cream remaining butter and brown sugar.

In small bowl, combine chocolate mix, beets, eggs and vanilla.

Beat into creamed mixture.  Combine flour, baking soda, and salt.  Gradually add to creamed mixture.

Pour into prepared bundt pan.  Bake at 375 for 45 to 55 minutes or until toothpick comes out clean.

Sprinkle top of cooled cake with confectioners sugar.  Or, as I did, make a glaze with 1 tablespoon water, 1 cup confectioners sugar and about 1/4 cup of the pureed beets.