Sponge Cake with Lemon Curd and Raspberries

Sponge Cake with Lemon Curd and Raspberries

I LOVE Sponge Cake.  I love Lemon Curd, and I love Raspberries.  We were having company, and I made two cakes for dessert.  The other one was Boston Cream Pie with Sponge Cake which I’ll share in another Post.  Easy, and delicious!

NOTE:  I often make the Lemon Curd the day before so I have one less thing to do the next day, and it’s nice and chilled

 

INGREDIENTS FOR TWO 8” OR 9” LAYERS

4 Eggs

2 cups White Sugar

2 rounded tsps Baking Powder

2 cups AP Flour

1 cup Whole Milk or Buttermilk

4 TBSP Butter

PREPARATION:

I want to point out before we get started that instead of baking one layer and then having to cut it in half horizontally, I divide the batter between two pans.  When semi-cooled, I pull them out of the pans using the Parchment paper and set them on a rack until completely cooled.  Saves a pain in the butt step by doing it this way!

Prepare pans (8” or 9” Round or Square baking pans) and set aside.  I like to use Buttered parchment paper to line the pan.  Then you can easily lift the whole cake out if you want to.

Preheat oven to 350° F now.

Beat eggs for three to four minutes on medium speed.  Gradually add the sugar, beating for another four minutes or so, scraping bowl often.  Mixture should be light yellow and a bit bubbly.

Add baking powder and give it a quick 15-second mix.  Add flour in batches, and mix until just combined.

In a small saucepan, heat the milk and butter just until butter melts.  Pour into the batter, mixing constantly.  Divide batter into prepared pans.

Bake 27-29 min or until cake is a golden color and toothpick inserted in the center comes out clean.  Time will vary depending on the size pan you use.

 

LEMON CURD INGREDIENTS:  Enough to fill and top cake.

¾ cup fresh lemon juice (4 large lemons)

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter

 

PREPARATION:

In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

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By Tika for CHEW WANNA EAT? © 2018

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Lemon Curd

Sponge Cake with Lemon Curd and Raspberries

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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie (2)

Strawberry Rhubarb is Bob’s absolute favorite pie.  He likes it so much that he even bought a rhubarb plant which we tried to grow in a large barrel container.  I don’t know if deer eat rhubarb, but they eat everything else.  Luckily, it died after the second year.  (No, I didn’t do it). Since I am not a huge fan of making pie crusts, and refuse to use store-bought, I don’t make them often.  I add enough filling so that I end up with a nice thick pie (not a fan of shorties).  Here’s my recipe:

INGREDIENTS:

1 ¼ cups White Sugar

3 ½ cups Rhubarb, washed and cut into ½” pieces

2 ½ cups Strawberries, washed and quartered or sliced*

3 ½ TBSP Quick-Cook Tapioca

¼ tsp Nutmeg

2 TBSP Butter

Pastry for Double-Crust Pie **

 

PREPARATION:

In a large bowl, mix Rhubarb, Strawberries, and Sugar.  I stir it with a large serving spoon.  I normally add a few quick dashes of Salt to bring out the natural sweetness of the filling, but it isn’t 100% necessary.

In a small bowl, mix Tapioca and Nutmeg.  Add to Fruit mixture.

Place one of the Pie Crusts in the bottom of a 9” pie place and pour Fruit mixture into the shell.  Make sure to use a spatula to scrape all the Tapioca and Nutmeg into the pie.  I never smooth it out.  I like how it looks old fashioned when it’s bumpy.  Cut the Butter into small pieces and dot over the top of the Fruit.

As for the Top Crust, you can cut a design with a sharp knife, put slits in it, or make a lattice top.  After you place the top crust or lattice top on, make sure to pinch or press it onto the bottom crust to seal them together.  Either use Aluminum Foil or a Pie Crust Ring for the first 30 minutes so the edge of the crust doesn’t get too dark.  Remove foil for the remaining 30 minutes.  Bake at 375° F for 30 minutes with foil around the outside edge, and then another 35 minutes with foil removed.

*If the berries are very large, you’ll need to cut them smaller than quartered.

**NOTE:  I use King Arthur Flour’s Pie Crust Recipe.  I think it’s easy to work with, and you end up with dough is NOT thin enough to see through after it’s rolled, and it’s very flaky.

 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

 

Strawberry Rhubarb Pie (2)

Strawberry Rhubarb Pie (5)

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Strawberry Rhubarb Pie (3)

Strawberry Rhubarb Pie (2)

 

Blueberry Swirl Cake with Topping

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Blueberry Swirl Cake with Topping8

     This is an outstanding recipe for a moist cake with a tender crumb.  Blueberry swirls and a crunchy topping and Optional Glaze make this the perfect cake for any occasion.  We could eat it all day, every day.  I’ve been making it for years and it is always well received no matter whether we’re entertaining or bringing dessert to a party.  It travels well, and doesn’t need refrigeration.

INGREDIENTS:

1 stick butter (8 TBSP)

1 cup Sugar

2 Eggs

1 cup Sour Cream

1 ½ tsp Vanilla Extract

2 cups Flour

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

One 21 ounce can Blueberry Pie Filling

¾ cup Fresh Blueberries

 

PREPARATION: 

Cream Butter and Sugar on medium/low speed for about 3 minutes or until light and airy.  Add Eggs one at a time.  Add Sour Cream and Vanilla.

Add Baking Powder, Baking Soda, and Salt and mix until incorporated.  Add Flour and beat until combined.

Pour half of batter into a Buttered 9” x 13” baking pan.  Pour Pie Filling on top and smooth evenly.  Sprinkle the Blueberries on top.  Add remainder of batter and swirl with a butter knife.  Then smooth evenly.

Sprinkle on the Topping and Bake at 350° F until topping is golden brown.  (About 45 minutes).

TOPPING INGREDIENTS:

6 tbsp BUTTER

¾ cup Flour

¾ cup Sugar

1 ½ tsp Cinnamon

 

PREPARATION:

Put all ingredients in a small bowl and mix with a pastry blender until crumbly.  Sprinkle on top of cake and bake.

 

OPTIONAL GLAZE:

¾ cup Confectioner’s Sugar

¼ tsp Vanilla Extract

¼ tsp Almond Extract

Dash of Salt

Enough Warm Water to give you a drizzling consistency

 

PREPARATION:

Mix all ingredients in a small bowl with a fork or spoon.  Make sure it’s smooth and there are no Sugar lumps.  Drizzle over cake once the cake is cool.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping

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Blueberry Swirl Cake with Topping3

Blueberry Swirl Cake with Topping4

Blueberry Swirl Cake with Topping5

Blueberry Swirl Cake with Topping6

Blueberry Swirl Cake with Topping8

Blueberry Swirl Cake With Topping 9

Orange White-Chocolate Sheet Cake

Orange White-Chocolate Sheet Cake (2)

     This cake is SO delicious and pretty enough to serve as a birthday cake or family get-together.  And easy?  Yep!  You use a Cake Mix and Instant Pudding.  Anyone can make it.  It’s nice and light, too.  We just love it!

INGREDIENTS:

White Cake Mix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)

One 4 Serving Size Box of Instant White Chocolate Pudding

2 cups Cold Milk

1 tsp Orange Extract

2 drops Red Food Coloring

4 drops Yellow Food Coloring

GANACHE:

1/3 cup Good White Chocolate Melting Disks or Baking Chocolate

2 TBSP heavy cream

 

PREPARATION:

Line a 13” x 9” cake pan with Parchment Paper and spray lightly with cooking spray.  Bake cake according to package directions.  Let cool.

Mix Pudding with Milk, Extract and Food Colorings.  You can use your mixer or a whisk.  When it begins to thicken pour over cooled cake. Chill.

Ganache Prep:  In a microwave-safe bowl, cook White Chocolate and Heavy Cream for 20 seconds.  Stir.  Keep heating for 10 seconds at a time until Chocolate melts.  Use the back of a spoon to help dissolve it.  Let cool a bit and then drizzle over Pudding.  Let chill for a few hours.

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By Tika for CHEW WANNA EAT? © 2018

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Orange White Chocolate Cake (2)

Orange White Chocolate Sheet Cake

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Sweet Potato Pie

Sweet Potato Pie

     Known more in the South, Sweet Potato Pie has been around for hundreds of years, and for good reason.  It’s good!   If you plan ahead, cook 3 extra Sweet Potatoes the night before when you’re having them for dinner.  Save them in the refrigerator and that will be one less step to this incredible pie.  Sweet Potatoes are high in nutrition, and very delicious, we have them often.  I sub out half the White Sugar for Dark Brown Sugar because it gives you a more flavorful Pie.  You can use all White Sugar if you prefer.

INGREDIENTS:

1 – 9” Unbaked Pie Crust (I love King Arthur Flour’s Crust)

2 cups Sweet Potatoes, Cooked

2 TBSP Salted Butter, room temp

2 Eggs

Scant ½ cup White Sugar

½ cup Dark Brown Sugar

1 tsp Vanilla Extract

1 TBSP AP Flour

½ cup Buttermilk or Heavy Cream

¼ tsp Baking Soda

½ tsp Ginger*

1 ½ tsp Cinnamon

¼ tsp Allspice

1/8 tsp Nutmeg

 

PREPARATION:

Quickly mash the cooked Sweet Potatoes with a fork and measure out 2 cups.  Add to mixer bowl and beat them until they are smooth and lump free.  (You will end up with a smoother pie.)  Then add Butter, Eggs, Sugars.  Beat well.

Add Vanilla, Flour, Buttermilk, Baking Soda, Ginger, Cinnamon, Allspice, and Nutmeg.  Beat well and pour into unbaked Shell.

Bake at 350° F for 65-70 minutes or until center is set.  I jiggle the pie, and if it looks set, it’s done.  You can also stick a butter knife in the center.  If it comes out clean, the pie is set.  Serve Warm or Chilled.  Serve with Whipped Cream.

* I don’t like the Seasonings to over-power the flavor of the Sweet Potatoes.  You can add more than I call for if you’d like.

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By Tika for CHEW WANNA EAT? © 2018

Sweet Potato Pie (2)

Sweet Potato Pie (3)

Sweet Potato Pie

Banana Oatmeal Cookies with Blueberries

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    I had some overripe bananas and was bored with banana bread.  I wanted a cookie.  With oatmeal.  Something chewy and healthier.  I wanted less sugar, less fat, and whole wheat flour.  Oh, and I had blueberries.  And dates.  You’ll feel good about giving these to your kids.  I love it when a plan comes together.  Here’s what I came up with: 

INGREDIENTS:  YIELDS 35 Cookies

1 cup Bananas, mashed

4 TBSP Butter, salted

½ cup Canola oil

1 egg

1 tsp Vanilla Extract

½ tsp Salt

1 ½ tsp Cinnamon

½ cup Brown Sugar

1 tsp Baking Powder

½ tsp Baking Soda

2 TBSP Wheat Germ

2 TBSP Flax seed

Scant 3 cups Quick-Cooking Oatmeal

½ – ¾ cup Fresh Blueberries

½ cup Dates, chopped

 

PREPARATION:

In mixer bowl, beat Bananas and remove to a 1 cup measure.  In same bowl, beat Butter, Canola oil, egg, Vanilla, Salt, Cinnamon, Brown Sugar, Baking Powder, Baking Soda, Wheat Germ, and Flax Seed until well blended.  Return the bananas and mix in.

Add Oatmeal and mix until incorporated.  Fold in Blueberries and Dates.

I used my large cookie scoop and baked on a stoneware baking sheet at 350 ° F for 10-12 minutes.

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By Tika for CHEW WANNA EAT? © 2018

Banana Oatmeal Cookies with Blueberries

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Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (3)

     Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather.  Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category.  There was some stiff competition, so I was happy with my Award.  If you want a fudgy, moist Chocolate Cake, this is the recipe to try.

INGREDIENTS: 

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 rounded tsp baking powder

1 tsp salt

1 tsp Cinnamon

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (warm)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

 

  1. VARIATIONS:
  2. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  3. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  4. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  5. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost top and sides.  Continue with second and third layers.

When the cake is completely frosted, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

 

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2018

 

 

Triple Layer Chocolate Cake (2)

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (4)

Triple Layer Chocolate Cake (3)

BLUEBERRY NUT CINNAMON ROLLS

Blueberry Nut Cinnamon Rolls (8)

Who doesn’t love Cinnamon Rolls?  They are expensive to buy and are never as good as what you can make yourself.

Fresh Cinnamon Rolls are unbelievably delicious.  Today I decided to make Blueberry Pecan.  I’ve posted all kinds, but today was just a Blueberry kind of day.  Give them a try.  They’re easier than you might think.

(I’m including a secret at the bottom of the recipe.  Read the recipe first, know you can do it, and then read the secret).

DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS

3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)

1 ½ tsp sugar

1 ½ tsp salt

1 TBSP shortening (Crisco)

1 tsp room temp butter

1 package active dry yeast

1 1/8 cup scalded milk cooled to about 120°

For the Filling:

1 cup Fresh Blueberries

½ cup Pecans or Walnuts, chopped finely

2 TBSP Butter, room temperature

Cinnamon/Sugar (recipe below) *

 

PREPARATION:

With dough hook installed, mix 1 ½ cup flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle.  On low/ medium speed, beat for five minutes or so.  Dough should be smooth and not sticky.

Lift dough hook and slather some butter around the inside of the bowl.  Let dough drop into the bowl and turn over so buttered side is up.  Cover with plastic wrap and a dish towel to retain the heat.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  When dough is pressed with finger tips, an indentation will remain.

Lightly flour your workspace and roughly shape dough into a rectangle.  With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact).  Cut dough in half vertically and spread each half with 2 TBSP room temperature butter.  Sprinkle Cinnamon/Sugar mixture on top.  Very lightly press the blueberries and Nuts into the Dough.

Starting from the top edge, roll the dough up.  Pinch the seam to seal.  Cut each half into 6 rolls and place in greased baking dish with cut side up.  Cover with buttered plastic wrap and let rise another hour.

Bake at 400° F for 17-18 minutes.  When cool, frost with cream cheese frosting.

 

CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls

2 OZ Cream cheese

3 TBSP Butter

½ tsp Vanilla extract

½ tsp Almond extract

1 ½ cup confectioner’s sugar

Pinch of Salt

1TBSP milk or half and half

Beat all ingredients until well blended.  Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want.  Make sure your rolls are completely cooled before frosting, or the frosting will melt.

*Cinnamon Sugar: Never buy this.  It’s so simple to make.  You can keep in an empty container and use it for toast, pancakes, waffles, Cinnamon Rolls, plain Vanilla Ice cream, etc.

***HERE’S THE SECRET:  The dough for this recipe is my white sandwich bread recipe.  So, what I’ve just taught you is that you CAN make bread!  Follow the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve ever had.  The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the baking time since oven temp is lower for the cinnamon rolls.  Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.

 

DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS

6 to 7 cups all-purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening (Crisco)

1 tsp room temp butter

2 packages active dry yeast

2 1/4 cups scalded milk cooled to about 120°

1 cup Fresh Blueberries

Preparation for bread is exactly the same as the above preparation instructions.  However, if you have made the full recipe, roll half of the dough into a rectangle shape.  Starting at narrow end, roll up and place seam side down in a buttered loaf pan. Cover and let rise before baking. This will be your bread.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Nut Cinnamon Rolls (8)

Blueberry Nut Cinnamon Rolls

Blueberry Nut Cinnamon Rolls (2)

Blueberry Nut Cinnamon Rolls (3)

Blueberry Nut Cinnamon Rolls (5)

Blueberry Nut Cinnamon Rolls (4)Blueberry Nut Cinnamon Rolls (7)Blueberry Nut Cinnamon Rolls (6)

Blueberry Nut Cinnamon Rolls (8)

Amish Sugar Cookies, 7 Ways

Amish Sugar Cookies, 7 Ways

     You know it’s rare that I make someone else’s recipe, but I’ve seen this Amish recipe a few times and noticed that it had a nice high rating.  I wanted to give it a try.  Quick prep time makes these a wonderful every-day dessert.  Lightly sweet, barely crispy on the outside while chewy on the inside makes these cookies pretty perfect. 

     The original recipe is below.  It was perfect as is.  The only thing I changed was to add ½ tsp Almond extract and use my large cookie scoop.  I baked for 12-13 minutes.  Yielded 46 Larger cookies.  

     3 New Flavors – Mocha, Chocolate Mint, and Lime 

Past Flavors – Almond Vanilla, Lemon, Orange, Cinnamon

    INGREDIENTS:

1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

 

PREPARATION:

In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar.  Gradually add flour.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

     I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

PICTURED ARE: Lemon, Orange, Mocha, Lime, Chocolate Mint.  If you do one tray with just Almond Extract, that equals 7 flavors with one batter!  Note:  For the Lime Flavor, I didn’t have any Lime Extract, so I used a bit of fresh squeezed Lime Juice and some Lime Zest. For the Mocha I added a bit of cocoa powder and 1/2 tsp Coffee Extract.  For the Chocolate Mint I added 1/2 tsp Spearmint Extract and a bit of Cocoa Powder.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray (I added a bit of orange zest), one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

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By Tika for CHEW WANNA EAT? © 2018

Amish Sugar Cookies, 7 Ways

 

 

 

Tropical Chia Seed Pudding

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     Have you had Chia Seed Pudding yet?  It’s new to me, and I can thank my friend Darlene for getting me interested in it.  It’s thick, creamy, delicious, and has NO REFINED SUGAR!  It gets its sweetness from fresh fruit.  Chia Pudding is something you can feel good about giving to your family, even for breakfast.  Chia seeds are loaded with Omega-3s, Protein, and Fiber.  They add no crunch to the pudding, so your kids will not even notice them.  I found that adding Garnishes it makes the final dessert colorful and more nutritious.  I used chopped Macadamia Nuts to give it a little chew, but you can use whatever nut you have on hand.  Walnuts or Almonds would be great.

     You can make this with your Mixer or Blender.  Listed below are just some of the reasons you should add this recipe to your family’s diet.

  • Keto Approved
  • No Processed Sugar
  • Vegan
  • High in Fiber
  • Protein
  • Gluten-Free
  • Omega-3s
  • Antioxidants

INGREDIENTS:  Yields 4 servings

1 Ripe Banana (Not over-ripe like you’d use for Banana Bread)

1 Cup Coconut Milk

1 Mandarin Orange, segmented and each segment cut into thirds

½ tsp Vanilla Extract

2 TBSP Chia Seeds

4 Whole Dates, chopped

2-4 TBSP Toasted Coconut

OPTIONAL GARNISHES:  Extra Toasted Coconut, Macadamia Nuts, Walnuts, Almonds, Dates, Mandarin Oranges, Maraschino Cherries

PREPARATION:

In mixer bowl or blender bowl, beat the Banana until smooth and creamy.  You can add part of the Coconut milk if your mixer is having trouble.  Add Mandarin segments and beat well.  Add Vanilla, Chia Seeds, Dates, and Coconut.

Pour into serving dishes, add your Garnishes, cover with plastic wrap and chill for a couple of hours.

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