Tag: butter

Rice Krispie Treats

rice krispy treats 2

 

 

 

I have a feeling that I know what most of you are thinking right now. “Why Rice Krispie treats?” I mean, we all know the recipe is right there on the box, right? Yes, it is. However, this recipe is slightly different. This recipe is a Pioneer Woman recipe and my very favorite. Such simple changes, but I love how the pinch of salt wakes up the flavors, and I like adding just a few miniature marshmallows at the end. The original recipe calls for one bag of miniature marshmallows, but that is too many in my opinion, I usually throw in about 2 cups. Add the amount that makes you happy!

I used molds that I have had since my children were small to make the bats and pumpkins. Wes and Savannah stood on chairs beside me in the kitchen making dozens of these through the years. We made them for school parties, subdivision parties, and friends. They are still adorable and making these, alone in my kitchen, while the kids are off in college, brought back sweet memories.

Rice Krispie Treats
 
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Ingredients
  • 4 tbsp. butter, plus more for greasing pan (if using molds spray with nonstick cooking spray
  • 1 (10-oz.) bag marshmallows
  • ¼ tsp. salt
  • 6 c. Rice Krispies cereal
  • ½ bag miniature marshmallows
  • Sprinkles, to decorate, if desired
Instructions
  1. Grease a 9 x 13-inch pan with butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they are melted. Stir in the salt. Remove from the heat and add the cereal, folding gently until well combined. Add the miniature marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with sprinkles.
  3. Cool completely and cut into squares.
Notes
If using molds, spray your hands with nonstick cooking spray. Grab a handful of the mixture and gently press into the molds. Turn out onto wax paper immediately. Let air dry.

 

 

Pecan Pound Cake with Easy Salted Caramel Sauce

 

pound cake

 

I like salted caramel, and I can not lie!  I have been on a salted caramel roll lately. I know that I posted salted caramel sauce recently.  Hopefully, you like it as well as I do.  This is a different recipe, maybe even a little easier, but equally as delicious!   Poured over this moist and delicious pecan pound cake this dessert is the bomb!  This cake is going to be my signature dessert during the fall and holiday season!

 

pecan pound cake with easy salted caramel sauce 5

This cake recipe works best in a large 12-cup bundt pan.  I used a smaller pan simply because I’ve had this fancy cake pan for a while and had never used it.  I had enough batter to make six large muffins in addition to the cake.  You should have plenty of caramel sauce to drizzle over your cake and have extra for serving.  I sprinkled my cake with a few chopped pecans, to let anyone eating the cake know that it contains nuts. This cake is by far the best new cake recipe I have tried in a while!

AAA Amye Signature for blog

 

 

 

Pecan Pound Cake with Easy Salted Caramel Sauce
 
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Ingredients
  • For the cake:
  • 1½ c. unsalted butter, softened
  • 2 c. light brown sugar, packed
  • 1 c. granulated sugar
  • 5 lg. eggs, room temperature
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. buttermilk
  • 1 tbsp. vanilla extract
  • 1 c. pecans, chopped
  • For Easy Salted Caramel Sauce:
  • ¾ c. unsalted butter
  • 1½ c. light brown sugar, packed
  • 1 tsp. Fleur de Sel (or kosher salt)
  • ½ c. evaporated milk
  • 1 tbsp. vanilla extract
Instructions
  1. For the cake:
  2. Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan and set aside.
  3. Using an electric mixer, beat the butter. Add sugars and beat until fluffy. Add eggs, one at a time, beating after each addition.
  4. In a separate bowl, combine the flour, baking powder, and salt. Combine buttermilk with vanilla extract. Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix just to combine. Stir in the pecans.
  5. Pour batter into prepared pan. Bake for 1 hour 15 minutes, or until a wooden pick inserted in the center comes out clean. Cover the top of the cake with foil if the top begins to get too brown.
  6. Cool cake in pan for 10 minutes. Remove to a cooling rack to completely cool.
  7. Place cake on serving plate and drizzle with Easy Salted Caramel Sauce and sprinkle with pecans.
  8. For caramel sauce:
  9. In a medium saucepan add butter, brown sugar, and salt. Stir to combine. Bring to a boil and boil
  10. for 5 minutes, stirring occasionally.
  11. Remove from heat and stir in ½ c. evaporated milk and vanilla extract. You may need to stand back while it bubbles up. Stir to combine.
  12. Store in refrigerator. May be reheated in the microwave.

 

 

Old-Fashioned Sugar Cookies

old fashioned sugar cookies

 

I was recently reminded that I had never shared my mother’s sugar cookie recipe on NJSD. I received pictures of these two cuties making mama’s cookies, and I knew I needed to share this recipe with you!

old fashioned sugar cookies 2

My mother is and will always be the most wonderful cook I know. She passed on the love of creating something delicious in the kitchen for family and friends to me. Mama is an amazing lady with many wonderful qualities. Anyone that knows her knows that she has a heart of gold. She is kind to everyone and never meets a stranger. When I was growing up, she made all of my friends feel at home when they were at our house. I think my friends enjoyed spending time at our house to see my mama rather than me. She is in every sense of the words an “elegant southern lady”. She lost my daddy over 12 years ago, and if there were ever two “soulmates” in this world, they were. Since losing my dad, she has been thrown a few curve balls but has shown incredible strength. She is my hero, and I am so thankful that God chose to give me such an amazing role model. I love you, mama!!

mama

Mama made these cookies many times when I was growing up. My cousin said that she made them often when her daughter was small, so I’m guesstimating that this recipe must be 40+ years old. This recipe makes about two dozen cookies that are not overly sweet. Mama always pressed the cookies slightly with the bottom of a glass dipped in sugar.

Old-Fashioned Sugar Cookies
 
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Ingredients
  • ½ c. butter, softened
  • ½ c. vegetable shortening
  • ½ c. granulated sugar
  • ½ c. powdered sugar
  • 1 egg, at room temperature
  • ½ tbsp. vanilla extract
  • 2¼ c. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
Instructions
  1. Preheat oven to 350°F.
  2. Sift together flour, salt, soda, and cream of tartar, set aside.
  3. In the bowl of an electric mixer, cream together butter and shortening. Add sugars and mix well. Mix in the egg and vanilla until combined. Slowly add flour mixture and mix just until combined.
  4. Drop by heaping tablespoonfuls onto a ungreased baking sheet. Bake at 350°F for 10 to 15 minutes, depending on if you like them light golden brown or a little darker.

 

 

 

 

Blueberry Scones

blueberry scones 3

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones.  Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones
 
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Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. grated lemon zest
  • 1 stick unsalted butter
  • 1 lg. egg
  • ½ c. whipping cream + extra to brush on top of scones
  • 1½ c. blueberries, fresh or frozen
  • 2 tsp. vanilla extract
  • 2 to 3 tbsp. Demerara Washed Raw Cane Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. If you are using fresh berries place them in the freezer for a little while.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
  6. In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
  11. Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.
Notes
These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.

 

Fresh Peach Pound Cake with Peach Glaze

Fresh Peach Poundcake

Have you visited your local farmers’ market lately? You can find wonderful, fresh produce, fresh eggs, freshly baked bread, plants and locally made cheeses at many farmers’ markets today. The farmer’s market is a great place to find fresh food while supporting local farmers in your community. Buying local only strengthens the local economy, but is also good for our planet. Food raised regionally is fresher, has more nutritional value, and tastes better. Sometimes food is in cold storage for days or even weeks. Did you know that studies show that while food is in transit from harvest to table that sugars turn into starches, plant cells shrink and produce loses its vitality?

This moist and delicious cake is a wonderful treat, with fresh peaches in the cake and the glaze. I have to buy these locally because I can’t seem to keep the deer from eating the peaches from the tree here at the farm. Luckily there are several farms nearby that grow many varieties of peaches.
Visit your local farmers’ market on Saturday morning to pick up fresh peaches. Make it a family affair, get the kids involved and let them help pick out their food. It’s fun, and there’s no comparison when it comes to taste.

 

Fresh Peach Pound Cake
 
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Ingredients
  • 4 c. all-purpose flour
  • 3 c. sugar
  • 2 c. butter, softened
  • ½ c. milk
  • ½ c. peach schnapps
  • 6 lg. eggs
  • 2 tsp. vanilla extract
  • 2½ c. diced fresh peaches
Instructions
  1. Preheat oven to 325°. Grease and flour a 10-inch (16-cup) tube pan.
  2. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low-speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Stir in peaches. Pour into prepared pan.
  3. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack or 15 minutes. Remove from pan to wire rack; cool completely.

 
Peach Glaze
 
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Ingredients
  • 1 peach
  • 1¼ c. powdered sugar
  • ½ tsp. almond extract
Instructions
  1. Peel and pit the peach. Chop and add to a blender. Puree until smooth. Blend 3 tbsp. peach puree and almond extract into the powdered sugar. Stir until smooth. Spoon over cooled cake, allowing to run down sides of cake.