These are easy enough to whip up for a weekend morning breakfast or brunch. Feel free to substitute blueberries, strawberries, blackberries, or a combination of berries for the raspberries in this recipe.
1 3/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 teaspoon vanilla
1 egg, beaten
1 1/2 cups fresh or frozen raspberries (you do not have to defrost the frozen berries)
extra sugar for sprinkling on top of muffins
Preheat oven to 400º F. Spray muffin pans lightly with cooking spray (or use paper baking cups) and set aside.
In a large bowl, mix the flour, sugar, baking powder, and salt together. Set aside. Combine the milk, oil, vanilla, and egg together and then add to the dry ingredients. Mix until moistened, but do not over mix. Gently mix in the raspberries. Fill muffin pans about half full with batter. Sprinkle the tops of the muffins with a little bit of sugar. Bake for 20 minutes or until golden brown.
Makes approximately 12 large muffins or 24 mini muffins.
Drop Biscuits are super-easy and quick to make. Plus, because they don’t require buttermilk, I always have the ingredients on hand.
Drop Biscuits make a great side to a meal, but they really shine at breakfast. Smeared with butter and drizzled with honey (or eaten with cherry preserves), Drop Biscuits are a treat. They are also amazing covered in white gravy. They can also serve as the bread component of a breakfast sandwich (think ham or bacon, fried egg, and cheese).
2 cups all-purpose flour
1 tablespoon baking power
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons butter, melted
1 cup milk
Preheat oven to 450° F.
Combine the flour, baking powder, sugar, and salt. Add the melted butter and milk. Stir until just combined. Drop 12 equal portions on to a baking sheet. Bake for 10 to 12 minutes, or until golden brown.
Recently, one of my customers gave me a bunch of Fuyu persimmons from her tree. Best tip ever. Fuyu Persimmons are delicious!
There are basically two types of persimmons, astringent and non-astringent. Astringent persimmons must be very, very ripe before they can be consumed. Non-astringent persimmons can be eaten when firm. Fuyu persimmons are non-astringent. They have a taste and texture similar to pears and apples. They are great eaten raw, in salads, and in salsas. They are also delicious baked into pies or crumbles.
Cinnamon and pistachios compliment the flavor of persimmons, so I wanted to incorporate them into this recipe. The persimmons I had were very sweet, so I didn’t have to add much sugar. Feel free to adjust the sweetness level based on how your fruit tastes. I served this crumble with some whipped cream. So good.
Fuyu Persimmon Crumble
6 Fuyu persimmons,
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup oats
1/4 cup flour
1/4 cup chopped pistachios
2 tablespoons brown sugar
2 tablespoons butter
Preheat oven to 350° F.
Cut off the stem end of the persimmons. Peel and cut each in half. Slice each half and place pieces in a bowl. Sprinkle the sugar and cinnamon over the persimmons and mix well. Place in a small oiled baking dish.
In a bowl, combine the oats, flour, chopped pistachios, and brown sugar. Work the butter into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 40 to 50 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.
I bought some hard root beer not too long ago and wasn’t crazy about it. I still had some left over and didn’t want it to go to waste. I had success making a quick bread with hard apple cider, so I thought I would give making bread with the hard root beer a try. It turned out great! It smelled and tasted just like root beer and didn’t have the funky beer aftertaste. It was a big hit with the family.
Hard Root Beer Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup brown sugar
1 12 oz. bottle hard root beer (I used Not Your Father’s Root Beer) at room temperature
Preheat oven to 375º F.
Combine flour, baking powder, salt, and brown sugar in a large bowl. Add the hard root beer and stir until just combined.
Spray a bread loaf pan with cooking spray, then pour the batter into the pan. Bake at 375º for 45 minutes. Cool completely before removing the loaf from the bread pan to slice.
Many years ago, I got some free samples of Easy to Bake, Easy to Make recipe cards in the mail and this recipe was included. I have been making these rolls ever since.
These rolls are super easy to make, especially since you don’t have to knead the dough. You can keep the dough in the fridge for up to 4 days, so it is easy enough to bake just enough for the night’s dinner and use the remaining dough to bake fresh rolls for the next few nights.
Easy Dinner Rolls
1 cup warm water (105°F to 115°F)
2 packages active dry yeast (do not use quick rising yeast)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 teaspoon salt
4 to 4 1/2 cups unbleached all purpose flour
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in melted butter, sugar, eggs, and salt. Mix in flour one cup at a time, until dough is too stiff to mix (some flour may not be used). Cover the bowl and refrigerate for at least 2 hours and up to 4 days.
Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375°F. Bake until rolls are golden brown, about 15 to 20 minutes.
I might have been slightly delirious when I came up with the idea to hide some yellow squash in chocolate cake. At the time, I was knee deep in squash from my CSA. I was a little desperate to find new ways to use it. I had success using yellow squash in Yellow Squash Cornbread and in Summer Squash Bread, so I was pretty sure I could pull it off in chocolate cake.
Oh my gosh, it was so good, y’all! I was super happy with the result. It was moist and chocolatety. So delicious! You could not tell the cake had squash in it aside from the little flecks of yellow squash on top of the cake after it was baked. The frosting totally covered it up, so problem solved. My 4 year old had no idea. He loved it. My 14 year old son wouldn’t try it (extremely picky eater) because he heard me telling my husband of my plans to use squash in the cake. His loss. The Yellow Squash Cake was awesome!
RECIPE UPDATE: I had someone comment that I must have forgotten the eggs in this recipe since her batter was very dry. There are no eggs in this recipe. The squash releases it’s moisture and it should come together in the end. My cake turned out very moist, although a little more dense than most cakes. I’m sure several factors (humidity, moisture content of the squash, etc…) could make this cake dry. Make sure you firmly pack the squash into the measuring cup to ensure you get enough squash in the batter to make it moist. Do not decrease the amount of oil or sugar. The batter should not be dry and crumbly or super thick (as in, if you have to press the batter into the pan, something is wrong). If you felt like you need to add 2 eggs, go ahead. The result would probably be a lighter cake. If you still have a problem with dry, crumbly batter, then try mixing in a liquid (milk or water) a tablespoon at a time until the batter is at a thick, but pourable (with the help of a spatula) consistency.
Chocolate Yellow Squash Cake
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 firmly packed cups shredded yellow squash
1/4 cup butter
2 cups powdered sugar
6 tablespoons unsweetened cocoa powder
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350° F. Spray a 9 x 13-inch cake pan
In a large bow, mix together the oil, sugar, and 2 teaspoons vanilla with an electric mixer until well blended. In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt. Add the dry ingredients to the oil and sugar mixture. Fold in the shredded yellow squash. Your batter should be thick, but pourable with the help of a spatula. If your batter is dry and crumbly, try adding a little milk, a tablespoon at a time, until the batter comes together. Pour batter into prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
To make the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until it all comes together and is a spreadable consistency. Spread the frosting over the cooled cake.