Tag Archives: comfort

When life hands you lemons…


Betty Crocker Cranberry Poundcake

All credit for the picture goes to the above link!

Ok so it’s been crazy….and I mean crazy! My father died December 18, 2016 and well let’s just say there is lots of legal stuffs to do, cops and more. Shaking my head….good thing dad was like me and I have enough coffee to hopefully get thru this.

So it’s like the old saying when life gives you lemon’s you make….Baked goodies! It’s too cold right now here in North Carolina to make lemonade. So I made 2 loaves of lemon blueberry strudel bread for my oh so lovely neighbors. I guess it shocked them that I knew how to bake, well that is to say the least of all the recent shocks around here. So today is cold and too bad outside so to try something new I whipped up a lemon cranberry pound cake.

I got the recipe off of pinterest my oh favorite addictive site on the web. I saw the recipe, had to make the recipe and now awaiting to see if I conquered said recipe. Lucky lucky me I’ve had more pinterest wins than fails. One must take inconsideration before baking crazy exotic gourmet goodies the comfortablity one has in the kitchen.  Me the kitchen is the heart and soul of a home.

I will post some different recipes using lemon. Not the one’s that everyone knows, ya know lemon meringue and curd and lemon poppy. Lemon’s are cheap, easy to work with and delightfully compliment many different types of other fruits. Especially berries.

So without further going and witnessing for the delightful lemon…I present new recipes to try!

Lemon Raspberry French Toast

Tiny Potatoes with Lemon

Lemon Creme Brulee

Lemon Berry Cheesecakes

Lemon Blueberry Streusel Bread

Lemon Cranberry Pound Cake


Breakfast Apple Pie



Gooseberry Patch CookBook: Farmer’s Market
Page: 26

1 egg, beaten   1/4 cup oil  1 cup milk  11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar  2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream

1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9′ pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender….I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream

Mock Keebler Soft Batch Chocolate Chip Cookies



I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! My DS can’t seem to get enough this cookie. The trick to keeping them super moist is the molasses…shhhh


1 lb. of butter ( 4 sticks of butter), softened

2 eggs

2 Tbsp. molassess

2 tsp. vanilla

1/3 C. water

1 1/2 C. sugar

1 1/2 C. brown sugar ( I use light) packed

1 tsp. baking powder
1 1/2 tsp. baking soda 

1 tsp. salt 

5 C. flour 

2 pkgs. of chocolate chips or chunks


1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.

Sugar cookies…my Granny’s recipe



Every year I make sugar cookies and seem to misplace the recipe. I called my granny and got this recipe. It’s been enjoyed for years in my life. I am so glad that I can pass the cookie tradition down to my son who loves to help me cook and bake. Now if I can get him over that he can’t eat dough or when they come right out the oven we will be great!
3/4 C. shortening or 6 Tbsp. of shortening and 6 Tbsp. butter soft (I do the half & half)
1 C. sugar  
2 eggs 
1 tsp. vanilla
2 1/2 C. all purpose flour
1 tsp. baking powder
1 tsp.salt
Combine the first 4 ingredients in a blender until well combined. Pour remaining ingredients into the wet mixture and mix till a ball of dough forms….about 5 mins or so. This is done quicker if you have a stand mixer. Chill the dough for an hour.
Heat the oven to 325 degrees. Roll dough out to desired thickness and cut out shapes. If the cutter seem to stick place in a little flour first then cut. Place on ungreased baking sheet and bake no more than 8 min.
Note: These will look like they are not done but trust me they are. When you bake them this way they are still nice and moist.

Mini Fruit Pies



OK I have to say I just love, love, love World Market. I had gotten a coupon for 10$ worth the merchandise FREE!!!! So I have been looking for other things in World Market and saw this mini pie mold…and well kept trying to justify the cost of buying it…thanks so much for my coupon I got it free! 

So I made these and super yummy cherries…now the draw back is this my DS only wanted the crust and well I loved these hand held babies! I doubled the pie crust recipe which I suggest you do as well. I think I got about 8 mini pies with the mold and there were only 2 left in the whole house the night I made them. Bonus if you have a toaster oven USE it instead of the big oven. It will take a little longer but sooo worth it and you don’t heat the whole up either!

Makes 4 pies, each serving 1-2 people 

4 cups berries or cherries
2/3 cup sugar
 1/4 cup minute tapioca
 1/2 teaspoon cinnamon
A pinch of salt
Zest of a lemon 
4-6 tablespoons lemon juice, depending on how tart your berries are. 
2 tablespoons butter 
1 recipe of pie crust doubled 
1 beaten egg
  1. Make the pie dough. It can be made up to a full day in advance, or it can be frozen.
  2. Preheat your oven to 400 degrees.
  3. Mix the berries, tapioca, sugar, lemon zest, cinnamon, salt and lemon juice together in a bowl. Crush the berries a little to bring out some more juice. Let this stand for 15 minutes.
  4. Butter or otherwise grease four 4-inch ramekins, and fill them with the berries. Mound them a little in the center, as they will cook down a bit.
  5. Cut the butter into little pieces and dot the top of the berries with them.
  6. Roll out your pie dough to less than 1/4 inch; 1/8 inch is better. Put a ramekin down on a corner of the dough and cut a circle of dough that is a little larger than the ramekin.
  7. Slice an “X” in the middle of the circle and place the dough on top of the ramekin. Crimp the edges around the rim. Repeat for the other ramekins.
  8. Paint the tops of the pies with the beaten egg.
  9. Bake at 400 degrees for 20 minutes. Check the pies and turn the heat down to 350 degrees. Ovens tend to have hot spots, so you might need to rearrange your mini pies so they bake evenly.
  10. Remove the pies when the tops are golden brown, about 10-15 more minutes. Let them rest on a rack to cool, then let them set overnight in the fridge to set up properly.
  11. If you have pie mold follow those directions. This is for making the pies with out the mold!

Mexican Wedding Cookies


Oh so small yet oh so good.

I usually ask for these as my Christmas present from my granny and her buttery velvet pound cake. I make these every other year or so for Christmas. Nothing like velvet yummy goodness of sugar cookies with pecans covered in powder sugar. Ok now for the recipe.
Mexican Wedding Cookies
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands

1 cup pecans, chopped into very small pieces


Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in
the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for  40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.

Another day, another baked goodie Pumpkin Bars


Another reason to keep pumpkin puree!

The smell of spices in the air and leftover pumpkin puree in the fridge, oh how the holidays delight with fresh baked goodies coming out of the oven. I love the smell of pumpkin baked goodies coming from oven (which that I do not like).
I used a recipe from the Betty Crocker cookie cookbook. I did tweak the recipe to make it more paleo and healthy. Can you make desserts healthy? I used homemade pumpkin puree and 1/3 less fat cream cheese for the frosting.

Pumpkin Bars

2 C. of sugar (Dixie crystals is GMO free 🙂 )
1/2 C. vegetable oil
1 can (15-16 oz.) pumpkin puree (if using homemade it’s 1 C.)
4 eggs, beaten
2 C. baking mix (Bisquick or store brand) (To make GF use a baking mix for this and add 1/4 tsp xantham gum to it)
2 tsp. pumpkin spice ( use 1 tsp first then if needed add the 2nd)
I also added vanilla to help perk up the pumpkin flavor (1 tsp.)
Heat oven to 350 degrees. Beat the first 4 ingredients for about a 1 min. Stir in the remaining ingredients. Mix well about 3-5 min. Pour into a greased jelly roll pan (15 1/2 X 10 1/2 X 1-in.). Bake for 25-30 min. or until tests done. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting
1 pkg. (3 oz.) cream cheese, softened
1/3 C. butter or margarine, soft
1 tbsp. milk
1 tsp vanilla
2 C. powder sugar
Beat the first 4 ingredients until creamy. Stir in powder sugar until smooth and to desired consistency.
*Ok I used an 8 oz. pkg. of cream cheese and followed the rest of the recipe. I had no problems and it help make the frosting slightly thicker like frosting should be. *

Cranberry, Blueberry and Cherry Crumble!


Not the best but was the best eating!

I have this knack of taking a recipe and tweaking it to better suit my family and it usually comes out better than what we would of thought of. I seem to do it to every recipe, a couple change ups to make it healthy and of course I make it as GMO free as possible.

We have an awesome Amish farmer’s market that I get almost all my produce from. I love them and their ice cream is to die for.

Ok here is the recipe with my flair added to it.


2 Tbsp. cornstarch ( I use the one that is GMO and aluminum free)
3/4 C. Sugar (Dixie Crystal and C&H Sugar is GMO free)
2 C. fresh blueberries
2 C. fresh cranberries
2 C. cherries
1 tsp. lemon juice
1 tsp. vanilla bean paste
1 1/2 C. all-purpose baking mix (Bob Red Mill’s is the bomb)
1/2 C. old fashioned oats
2 Tbsp. sugar (see above)
1/4 C. butter, softened ( can use coconut butter for paleo)
1 large egg, lightly beaten
1/4 C. milk ( or coconut, almond, silk; etc.)
vanilla ice cream or homemade whipped cream


Preheat oven to 400 degrees.

Stir together the first 2 ingredients in a large saucepan. Add fruit, juice, and vanilla; bring to boil, stirring constantly; boil 1 minute. Pour into lightly greased 2 quart baking dish.

Combine baking mix, oats, and remaining sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly, stir in egg and milk. Drop by 2 Tbspfuls onto hot berry mixture.

Bake at 400 degrees for 20-25 min. or until cobbler is golden and bubbly. Serve warm with ice cream or whipped cream.

There were no leftovers so be prepared for that.