Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Ingredients
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Poor Man Cookies

Poor Man Cookies
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Poor Man Cookies
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Ingredients
Stew til 1 cup liquid
Add
Sift and add
Instructions
  1. Bake 18-20 min. at 350° in shallow pan.
Recipe Notes

Mom Helling (Dad’s favorite)

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Blondies

Blondies
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Blondies
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Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together.
  5. Add the butterscotch chips or other mix-ins.
  6. Pour into the pan and spread evenly.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Yield: Makes 9 blondies.
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Big Soft Ginger Cookies

Big Soft Ginger Cookies
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Big Soft Ginger Cookies
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
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Best Big, Fat, Chewy Chocolate Chip Cookie
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Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in the vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Barbara’s Sugar Cookies

Barbara’s Sugar Cookies
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Barbara’s Sugar Cookies
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Ingredients
Instructions
  1. Sift dry ingredients.
  2. Cut in shortening until resembles corn meal.
  3. Blend remaining ingredients and add to mixture.
  4. Roll out to 1/16” thickness.
  5. Bake at 400° 6-8 minutes. Makes approx. 5 doz. 2 ½” cookies.
Recipe Notes

Barbara Bell, neighbor across street in Deer Trail when I was growing up in the 50’s, 60’s

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Pumpkin Bars with Cream Cheese

Pumpkin Bars with Cream Cheese
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Pumpkin Bars with Cream Cheese
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.
  3. Add melted butter and process until mixture becomes crumbly.
  4. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
  5. Reduce temperature to 325 F.
  6. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.
  7. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.
  8. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.
  9. Spread evenly over cooled pumpkin bars. This recipe serves 8.
Recipe Notes

Exported from MasterCook II

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Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake
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Pumpkin Gooey Butter Cake
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Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
  8. Serve with fresh whipped cream.
Variations
  1. For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  2. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  3. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Recipe Notes

Recipe courtesy Paula Deen

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Pineapple Upside down Cake

Pineapple Upside down Cake
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Pineapple Upside down Cake
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Ingredients
Instructions
  1. Heat oven to 350°F.
  2. In 9-inch square pan, melt butter in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
  6. Beat on high speed 3 minutes, scraping bowl occasionally.
  7. Pour batter over pineapple and cherries.
  8. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  9. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
  10. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
  11. Serve warm. Store cake loosely covered.
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Gooey Toffee Butter Cake

Gooey Toffee Butter Cake
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Gooey Toffee Butter Cake
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Ingredients
Cake
Filling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.
cake
  1. In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Filling
  1. For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
  2. Dump in confectioners' sugar and beat well.
  3. Reduce the speed and slowly pour in butter. Mix well.
  4. Fold in toffee bits.
  5. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
Recipe Notes

Recipe courtesy Paula Deen

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