Berry Delicious Rhubarb Crisp

Oh wow, I just tried this new dessert and everyone who had it LOVED it!! Julie Johnson shared this one with me as well as the rhubarb out of her garden to try (thanks so much Julie!) Tonight I'm going to make it for Sunday dinner, but since i don't have any more rhubarb, I'm just going to use raspberries, strawberries and blackberries! Please try this, you'll love it.

Hiatus

I've been on a year + long hiatus from my blogs. Life just got too busy. I would say that I will repent and start blogging again regularly, but I'm pretty sure it's not gonna happen. I'm posting two recipes we've tried in the last little while.

Healthy Coconut Banana Bread

P.S. I struggle with banana bread. Sometimes it's too dry and sometimes it's too raw. With this recipe I got it just right. And it is soooo moist. It must be the coconut. I took some to work and even the guys who can't stand coconut tried it and loved it.

2 f flour
4 Tbsp butter, softened
2 large eggs
1 1/2 c mashed ripe bananas (about 4 large)
1/4 c sour cream or plain yogurt
3 Tbsp milk
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c sweetened flaked coconut + 2 Tbsp extra
Preheat oven to 350F
Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, milk and vanilla. Beat until blended. Add flour mixture and beat at low speed until just combined. Stir in the coconut. Pour batter into a bread pan that has been sprayed with Pam. Sprinkle additional 2 Tbsp coconut on top. Bake in the oven for about 50-60 minutes until done. Check after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with foil and continue baking until done. Remove from oven and let cool on a cooling rack for about 10 minutes, then carefully remove from pan. Cool for another 15 minutes before slicing.


Oyster Cracker Snack Mix
16 oz. oyster crakers
1 pkg Hidden Valley Ranch dip and dressing mix
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp cayenne pepper
1/4 c vegetable oil

Preheat oven to 250F
Mix dressing mix, chili powder, garlic and cayenne.
In a large bowl, pour oil over the crackers and toss to coat. Sprinkle with the dry mix and toss very well. Spread on a baking sheet and bake for 15-20 minutes.

yummy

Memories

I was thinking the other day about how much I love to cook. When did that love begin? Then I remembered how my mom would teach me how to bake. Each Sunday we would make a dessert. It was always something wonderful and yummy. Desserts during the week didn't really happen, that was special, saved for Sunday. I pulled out my very first cookbook. Here it is...

It's falling apart but I love to look through it and remember the fun recipes I tried. I was 10 years old when it was given to me as a gift, probably my birthday or something. When I was 11, my parents divorced. My new stepfather went into my precious cookbook and changed my last name to his. This is his actual handwriting. This did not sit well with me as you can imagine. When I look at it, the memories it conjures up are still so vivid. But, I'm so grateful that I have kept this wonderful memento from my childhood.

Amazing Lemon Bars

The pictures say it all, these are so delicious. I got the recipe a few years ago in the Standard Examiner. Recipe to follow later today.

Chocolate Cherry Cupcakes

I've been on a gourmet cupcake bake-fest lately. Some have turned out, others have not. So far, my favorites have been these amazing chocolate infused cupcakes laced with cherry flavoring. Soooo yummy. At least that's what my family and some of my co workers at Macey's said. The guys in the meat department think I walk on water now :)
Try them out

Chocolate Cherry Cupcakes

2 c. flour
1 1/2 tsp baking soda
1 c. sugar
1 c. water
1/2 c. cocoa
1/4 tsp. salt
3/4 c. mayonnaise
1 tsp. cherry extract

Mix together and pour into cupcake papers. Bake at 35 degrees for about 15-20 minutes or until toothpick inserted comes out clean. Frost with follow frosting:

Buttercream Chocolate Cherry Frosting

1 cube butter, softened
1 lb. powdered sugar
approx. 1/4 c. milk
1/2 tsp. cherry extract
1/2 c. cocoa

Mix with mixer until smooth and creamy. Add more milk or powdered sugar to get the desired consistency. Pipe frosting on in a coil pattern on the cupcakes and top with marishino cherry!

Peach Cobbler Time!

Oh my holy goodness! It's peach time in Utah. Is there nothing better than a sun warmed peach picked off the tree, washed then eaten whole as the sweet juices drip down your hand, then your arm until it falls off at your elbow! And yes, I know you can get peaches at other times of the year, but seriously, it just isn't the same.


So, in honor of peach days, I decided it was time to make my families all time favorite Peach Cobbler! And since they are always calling me for the recipe, here it is for all to enjoy! I believe it was my grandmother's, if not, at least I'm pretty sure I got it from my mom!
Enjoy
Essie's Peach Cobbler

1/4 c. plus 2 Tbsp Butter
2 c. sugar, divided
3/4 c all purpose flour
2 tsp baking powder
dash of salt
3/4 c milk
2 c sliced peaches

Heat oven to 350 degrees. Melt butter in 2 quart dish in oven. Combine 1 c sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish but DO NOT STIR. Combine peaches and remaining 1 c of sugar. Spoon over the batter but DO NOT STIR. Bake at 350 degrees for 1 hour.
If canned peaches are used, do not drain, use 1/2 c sugar in peaches and 1/2 c sugar in batter.

Slacker!

Sooooooo.....obviously, I've been too busy to post recipes to my blog. Got a new job as the Florist Supervisor at Macey's and it's been a really busy summer. So, just hang in there with me. I have a bunch of recipes I want to post just as soon as things settle down!