Moist Bananna Muffins

Like all my recipes this has been tweaked. I took a recipe from the net resource’s below. But the thing is I used cashews not walnuts. I buy my nuts by the best price and the best time. There are so many recipes that use walnuts that I have re-mixed using other nuts. After all a nut is a nut unless you have an acquired taste to one.


Pre-heat your oven to 350 degree’s and line your muffin tins or grease. Gather your ingredients.


1 1/4 cup white sugar
1 stick softened butter
2 large eggs
1 to 2 cups mashed bananas
3/4 cup buttermilk
1 1/2 tsp vanilla extract
2 3/4 cups white flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 cup chocolate chips (I used mini chips)


Make sure your cold ingredients from the refrigerator are room temperature. Mixing warm with cold just makes curdled looking.

Have your oven at 350 egrees and your muffin tin ready.

Sift together the flour and baking soda in a bowl on the side.

In your mixing/mixer bowl place your softened butter and sugar and mix until well blended. Now add your buttermilk, next add your egg’s, next add your banana’s, add your final ingredient your vanilla extract. Beat these ingredients until they are light and fluffy.

Add your nuts and chocolate chips if adding. You can make this recipe with no nuts or chips and it is just as delicious.

Now add half of your dry ingredients using your mixer until just blended. Now by hand add the remaining flour. This batter has the same consistency as waffle batter it is thick but light and airy.


Cook your muffins for 20 minutes and then check them to see if you will need 5 more minutes. I cook mine for 20 minutes then turn the muffin pan to make sure the muffins are cooked even. My stove sometimes is moody and cooks more toward the back then the front. Stupid Oven.


If you have batter but not enough to fill your tins just fill the empty with water this way the muffins cook evenly. Good trick. Be careful taking the tin out the water is hot I know! Ouch!


Let them cool on a rack and do your second batch. To take your warm muffins out of the tin just ease them out with a spoon under the liner or muffin then put them on the rack to cool. There look how pretty and they are super moist.

Butter on the top when eating is a must do!


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German Chocolate Cake

German Chocolate cake what could sound better. Wait it is mid-spring and most of my time has been spent on my knees in the garden.  I was thinking of Coconut this morning while planting some more butterfly flowers. The recipe usually make a very nice 3 layer cake. BUT this time I am going to make one layer and some cupcakes. I am having a BBQ and I would like to send some home with the family and not spend all my time with my saran wrap !


Ingredients for Cake

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites

Preheat oven to 350 degrees This recipe makes one 3 layer cake.

Grease and flour 3 – 9 inch round pans.

Sift together the flour, baking soda and salt. Set aside.


In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool


In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.


Beat in 4 egg yolks one at a time.
Blend in the melted chocolate mixture and vanilla.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.


In a large mixing bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites be gentle

Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack. I think I could have cooked it for about 5 minutes less time. The edges look to cooked to me?

To make the Filling:

Coconut Pecan Frosting

1 cup white sugar
1 12 oz. can of evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
2 1/3 cups flaked coconut
1 ½ cups chopped pecans

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.


Cook over medium heat, stirring constantly, until thickened, about 10 minutes.


Transfer to a bowl add the  coconut and pecans stirring occasionally.

Allow to cool to room temperature before frosting the cake


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Cranberry Scones


Scones what a funny cookie, biscuit, roll thing. This is not my first choice when it comes to what ever it is. My Mama living with me has changed my outlook on all thing’s food. She adores Scones and had a recipe tucked away in her collection.

I decided do a bit of internet and book research to see some variations on this. The scone recipe’s is basically the same give or take an egg.


2 cups all-purpose flour, plus a bit on the side for kneading
5 tbs sugar
1 tbs baking powder
1/2 tsp salt
6 tbs cold unsalted butter, cut into small pieces
2/3 cup heavy cream
1 large egg
1/2 cup halved dried or fresh cranberries

* Egg Wash for the top prior to baking

Preheat oven to 425 degrees.

In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in 2/3 cup heavy cream and egg together and add to the mixture until just moistened now fold in cranberries. You should still see little bit’s of butter in the dough


* If your cranberries are fresh please strain the liquid off it makes a difference. You can strain them then roll them in a paper towel

On a lightly floured surface, knead dough gently, 5 to 10 times. Flour your hands to it makes the dough not stick on your palms.
Pat into a 1-inch-thick and then cut into 8 wedges and place on a baking sheet. Minelook a little rough looking but I like the un-uniform look
Brush tops with egg wash and sprinkle with sugar.


Bake 12 to 15 minutes. Make sure they are just a slight brown color.
Let cool on a wire then like me smoother with a pound of butter



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Swedish Rye Bread Supreme


Seedless Rye Bread was a must this Irish Holiday. Mama lives here now and she has diverticulitis no seeds. I have a small breads book and  one of many that had rye bread recipe’s. The book is called Homemade Bread by Nell Nichols. Part of the Farm Journal .

Ingredients for Swedish Rye Bread Supreme

1/4 cup brown sugar
1/4 cup molasses
1 tablespoon salt
2 tablespoons shorting
1 1/2 cups boiling water
1 pkg active dry yeast
1/4 cup warm water (110 degree to 115)
2 1/2 cups rye flour
3 1/2 cups sifted white flour

* This makes two loaves

Combine brown sugar, molasses, salt and shortening into a large bowl. Pour in the boiling water and stir until the sugar is dissolved. Set aside to cool to lukewarm.


Sprinkle the yeast into the warm water and stir to dissolve it.

Stir the rye flour prior to measuring it. Measure it and add it to the sugar-molasses mixture beating well.


Stir in the yeast and beat until it is smooth. *I did this bread by hand and half way through I wished I had used my Kitchen aid.


Mix enough of the white flour, a little a a time, first with a spoon and then with hands. Make the dough smooth soft dough.


Turn onto lightly floured board. Knead until satiny and elastic, about 10 minutes.

Place the dough in a lightly greased bowl, turn the dough once to grease top. Cover and let it rise in a warm place until dough is doubled . This takes about 2 hours.


Once it has risen punch it down. Turn the dough onto a lightly floured board and divide in half. Round up the dough to make 2 balls. Cover and let it take a 10 minute nap. Shape the dough and place into loaf pans. Cover and let them sit for another 2 hours again let it double in size.  The loaf in the pan is half of the original greased


Set your oven 375 degrees and bake the loafs for about 30 minutes. If they get to brown on the top just cover them with aluminum foil the last 15 minutes of baking. If you want a softer crust brush the loafs with melted butter while they are warm.




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Banana-Pecan-Oatmeal Muffins


These Banana Pecan-Oatmeal Muffins came from yet another rainy day. You know they say that the largest suicide rate is in those rainy states. I would think that the biggest people would live there. If it rained  as much as it does up North I would weigh so much more. It is bad enough that I need to lose 6 pounds. Back to the Muffins. They are super good and have a bit of a crunch.

I did make a few changes to this recipe I changed the sugar to half white half brown. I added one cup of oatmeal but that is about it and they still turned out great. The oatmeal gave them a super nice crunch


4 ripe bananas
1/2 cup canola or vegetable oil
2 eggs
1 tsp pure vanilla extract
1 and a 1/2 cups of white flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup of oatmeal
1 cup chopped pecans

Preheat your oven to 350 degrees.

Start by mixing your sugar and oil. It will just moisten the sugar not make it creamy.

Now add the two eggs, vanilla and banana

I always sift my dry ingredients together mostly from habit. But it does insure your stuff is well mixed no surprise lumps after they are cooked.

Alright you can now add your dry ingredients mix to the wet do this by hand meaning do not use your mixer you do not want to over mix this combination. They say it makes them dry. Hum interesting !

Now fill you muffin/cupcake tins with the mix. Fill the cups just to the top. They rise but not Puffy! About 1/4″ from the top. I have to apologize I took pictures but the disk was not in the camera. I got one shot by pure luck on the other camera.

Once your cups are filled put them in the oven and bake until just light brown on the top of the muffins. It should bake for about 25 minutes.


Adapted from this site


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Penutty Brownies


These Peanut Brownies are so delicious I make them and POOF they are gone. That is why I do not have a picture of a piece of them modeling on a plate. I went shopping while they cooled and they where gone when I got home. Hum!


1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 tsp baking soda
1/3 cup vegetable oil
1/4 cup of boiling water
1 cup of white sugar
1 egg
2/3 cup of all purpose flour
1/2 tsp pure vanilla extract
1/8 teaspoon salt

Peanut filling

4 tablespoons unsalted butter room temperature
3/4 cup peanut butter * I used nutty because I like the crunch but either works
1/2 cup confectioners (powder) sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Preheat your oven to 350 degrees

Prep your baking pan. I will line mine next time because the brownies stuck in a few corners. But your options are to line with parchment or grease the pan

I make the chocolate part of the brownie in my mixer making sure not to over mix. The peanut butter part in a separate bowl by hand.

To start in your mixer or large bowl sift together the cocoa and baking soda. Add the boiling water and 1/3 cup of the vegetable oil. Mix until this is well combined and thickened. Mix in the egg, remaining oil and sugar until well combined. Last add the flour, vanilla, salt mix in until it is all incorporated .


Now for you peanut butter layer:

In a separate bowl mix together your peanut butter , butter, and vanilla until it is thinned and smooth. Add the Powered sugar and salt. Mix this until it is smooth and well combined.


Assembly – when you assemble this think more chocolate on the bottom of the pan, leaving enough chocolate to swirl on the top. Look at the pictures that is why I love taking them. Put your chocolate enough to cover the bottom of  the pan.


Spread the peanut butter on the next area across the top you can do like I did or dollop it. Get creative.Now pour the last of the brownie mix on top and swirl.


To swirl the top I took the end of a knife and gently swirled it. The swirl depends on the amount of peanut butter you want throughout out the dish. Swirl a lot to spread it even swirl a little to keep the peanut butter in clumps. Either way it will cook the same.

Bake you deliciousness in the preheated oven for 35  + minutes use a toothpick to check it. You put a toothpick in the center and it is ready when it comes out clean. Let it cool on a rack then serve.

Adapted from this Original recipe link


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Polish Kolaczki Cookies


These Polish Kolaczki Cookie’s are Polish Heaven. I was listening to Martha Steward and they were looking for a recipe from a woman’s grandma. It was not this or even sounded like this but it is what I took from it.


1 eight ounce package of cream cheese soften
3 cubes of softened butter
3 cups of flour(sifted)
confectioners (powder) sugar

Filling of your choice (Use jam apricot, blueberry any jam)  make sure that it is thick so it does not spread when you bake them)

I buy fresh blueberries and cook them then strain them for the cookies, The left over juice I use for jam or for smoothy drinks.


Mix cream cheese and butter until it is light and fluffy. Add sifted flour one cup at a time and mix well Split dough in half and wrap in plastic wrap and place in the refrigerator. Keep it in the refrigerator for at least one hour (At this point you can also freeze if you need to bake at a later date)

Heat your oven to 350 degrees

Remove the dough from the refrigerator. While it is sitting prep your surface to roll out the cookies. Dust it with equal parts powder sugar and turbinado sugar. The sugar keeps the dough from slipping/sticking while you roll it out and gives the cookies a great taste.


Roll the dough out to 1/4 inch try to keep it in a square pattern. This will make it easier for you when you go to cut the cookie’s into their shape. The shape being 2 inch squares. Put about 1 teaspoon or less of your jam onto the center of each square.


Overlap the cookies by bringing opposite corners to meet in the middle. This will partially cover the filling.

Bake the cookies for 12 to 15 minutes until you see the edges getting light brown.

Cool and then sprinkle them with powder sugar prior to serving.


They will get soft if they sit for longer than 2 days. So they are  good to freeze with no powder sugar then you can dust them when you defrost the cookies. These  are just one more cookie from backin the day you can add to your collection. They are delicious.

Here is what I do with left over dough. You will have left over and with it I never seem to have enough to really roll out more cookies. Plus the dough has become really soft.

Well problem solved just make small balls and take a small spoon and press lightly then fill with jam! There you go extra finger print cookies.

SONY DSCSONY DSCSONY DSC                                Wa La

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Buttermilk Pie

Buttermilk Pie well you know I had to defrost some buttermilk for some cookies I was making.


This Buttermilk Pie for my Pa was worth the time. Wait it took no time really gee ! I always have buttermilk in the freezer because I always have more that I need when baking. So out came the buttermilk and in goes the Buttermilk Pie. The funny thing is that no one but my Mama ever heard or had it. Strange how some of  the food’s our parents-parent’s made are either dying or forgotten. Well this Buttermilk Pie has been revived by this family for generations to come. Let’s start by making the crust

Ingredients for the crust

1 packet of graham crackers from a box (It usually has 9)
1/4 cup of brown sugar
1 tsp pure vanilla extract
1/4 cup of butter room temperature or melted

In a food processor grind up the graham crackers until reduced to crumbs. Add the sugar and pulse until combined. Pour in vanilla and melted butter and process until crumbs are all moist.


Press firmly and evenly into a 9″ pie pan. Make sure you push it up the side till it is a safe distance from the top of the pan. Look at my pictures and notice that the crust shrunk after it baked. You can bake the crust at this point (or not) in a 375 degree oven until edges are brown. Then set aside to cool.

* Crust changes I made. I used brown sugar it make a more flavorful crust and give the edges a little crunch. Break up your graham crackers prior to running them in the food processor other wise you get to many big chunks. I left the pieces of graham cracker that did not break up. Some of them were about say little nugget size and they floated into the pie, so good!. Also I did not bake it prior to filling it and it turned out great. Actually I forgot to bake it because I was so excited and lucky me it was ok. And last but not least once the crumbs were crushed in the food processor I turned them out into a bowl added the ingredents for the crust and  mixed the crumbs by hand. I like to feel that the cracker crumbs is completely saturated and I do not like my crust to be pulverized by the food processor. I am a texture girl.


I had to show you my home made vanilla extract .Try making some it is a no brain-r so easy. Actually it makes itself.

Ingredient for Buttermilk Pie – Preheat your oven to 350 degrees

2/3 cup brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt – sift this and the nutmeg in with the flour prior to adding to mixture
1/4 teaspoon fresh grated nutmeg
3 large eggs
1 tsp pure vanilla extract
1 tablespoon butter (softened)
1 /12 cups of buttermilk

In your mixing bowl combine brown sugar and flour mixture until combined. Add eggs one at a time until mixed. Add vanilla, butter and buttermilk and mix until smooth.


Pour your buttermilk mixture into the prepared graham cracker crust it should fill about a 1/2 inch or so from the top of the crust. Put your pie into a pre-heated oven 350 degrees and cook for 30 to 40 minutes until the pie is set. It is not the same as cream cheese it should not giggle. It will be light brown on the top. Cool and serve warm or cold.


Here is the original post this came from


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Frito Cookies


Frito  Cookies who would have thought. Plus I had only a limited amount of potato chip (Pop Chips) so I decided to take a risk and use Frito’s. Yes Frito’s but the cookies turned out so good and the thickness of the Frito’s made these cookies have a great crunch. Plus I did not have to roll the cookies in chips prior to cooking and still had a great crunch. Plus there is a slight twist to my recipe, The original recipe I got out of my Martha Stewart Magazine (thank you Linda)  here is the link to the recipe on line.


2 sticks of unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup of granulated sugar
1 tsp pure vanilla extract
2 large eggs
2 1/4 cup of all purpose flour
1 tsp baking soda
3/4 teaspoon coarse salt
4 cups coarsely crumbled Frito’s
1 cup chopped pecans/walnuts

Pre heat your oven to 375 degrees. Sift together all your dry ingredients

Beat together your butter and sugars with a mixer until fluffy


Add the vanilla and the eggs one at a time and beat on medium until just combined

Add your dry ingredients beat in the mixer on low until combined


Stir in two cups of your Frito’s and the nuts

Roll your dough into 2 inch balls and put them on your parchment lined cookie sheet about 2 inches apart they do spread. Bake until they are golden brown approximately 12 to 15 minutes. Let them cool slightly once they are easy to transfer with out breaking transfer to a cookie rack or tray.


The original recipe say that you should let the cookies cool completely on the cookie sheet but some of us do not have the time or multiple cookie sheet to use. I have two so it makes it a bit easier. Also I have found that cooking one sheet at a time make for a more uniform cookie . I use to do two cookie sheet at a time but they were always one done one half done or over done . It has been worth the time to do one cookie sheet at a time. Just my thought.

Using the Frito’s for my cookies turned out to be a great idea because I am a girl that loves crunch. And the Frito’s give that extra punch of crunch with out having to coat the cookies in potato chips.


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The 911 on Egg’s

I am currently reading a book called the Omnivore Dilemma by Michale Pollen it is GOOD reading. But this is not a post on book promotion.We are so caught up with the word organic I do not think anyone really takes the  time to know what it mean in the big market description. This is why buy local buy from someone you know if you are going to shout out I am organic. Knowledge is power in this fast food tricky label food world. Visit the farm and check the details. DO NOT trust any label. Once you hit the market even Whole Foods it is a devil’s trap.

I know we have to get somethings from the market and I understand. Look I thought with one of my bright idea after researching plastic I would stop using it. Impossible to not have plastic some where the worlds is made with it. Ok ranting back to egg’s . Let’s talk egg then at the end of the talk I will give you some interesting link’s. And by no means am I an organic, dirt pushing 58 year old hippie. I am just trying to get back to some overall basic’s.

I buy egg’s from the store and fresh from the farmers market. I am also lucky enough to get egg’s from neighbor when they have some or I barter some of my kick ass bread or jams . Store bought are in the refrigerator and farmers on the counter.

Why you ask.

Did you know that in Europe and other countries they let there fresh eggs sit on the kitchen counter until they are used. We seem to be the only country to rework the egg’s enough to need them in the refrigerator. Everyone has there own opinion and most of the time you are right in your own right. But fresh from the hen eggs do not need to be refrigerated. here is a link that has a lot of opinion’s on it. The so called organic egg’s from the store well if they are organic and farm fresh why am I refrigerating them. Do you really think a bunch of workers sit on the grass field waiting for the little chicken to go back into the cute hen barn to lay eggs then they collect them and off to the market they go. No The organic egg’s do have a grassy area but by the time they are old enough to even venture out they are to scared or do not want to leave the food and water source to wander out side the massive


Free Range Jail.

Here is a blog I love love love on chicken and all things chick cute. And here is a link to a great way to use your egg shells.

Here is a site  that let’s you know the real story of organic eggs from corporate”Organic” egg farms. Again know you source! Here is a great site with lot’s of definitions.Oh here is the 911 on government rules on organic. And here is the recipe that got me started on this egg rant

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