A tasty dose of dried fruit adds sweetness to these moist, cakey goodies. I switch up the fruit and sometimes add candied ginger for a sweeter taste. Makes about 60 2 cups all-purpose flour 2 t baking powder 3/4 pound dates, pitted and roughly chopped 2 cups pecans, roughly chopped 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried cherries 3 large eggs 1/2 cup PLUS 2 T sugar 2/3 cup vegetable oil 2 T fresh lemon juice 2 t pure vanilla extract 1/2 t salt 1/2 t ground cinnamon Preheat oven to 350. In a medium bowl, whisk together flour and baking powder. Add dates, raisins, pecans, and cherries. Stir with a wooden spoon until fruit and nuts are coated. In a small bowl whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add the flour mixture and stir until combined. In another small bowl, stir together 2 T sugar and the cinnamon. Drop dough by rounded tablespoon 1″ apart on parchment-lined baking sheets. Sprinkle with the cinnamon sugar. Bake until golden at edges, about 15 minutes. Rotate sheets halfway through. Transfer to a wire rack to cool....
Pumpkin Cake with Honey Frosting This recipe is adapted from the kitchens of Martha Stewart. I have been making it every fall for at least ten years, it’s an easy recipe that always makes a moist, delicious spice infused cake, with a surprising honey icing finish. Cake One stick unsalted butter- melted 2 1/2 cups all-purpose flour 2 T baking soda 1/2 t salt 1 1/2 t cinnamon 3/4 t ginger 1/2 t nutmeg 1/8 t allspice 1/8 t ground cloves 2 large eggs (room temp) 1 1/2 cups sugar 1 15 oz sold-pack pumpkin puree Preheat oven at 350. Butter a 9 inch baking pan. In a medium bowl whisk flour, baking soda, salt, spices. In a large bowl, whisk eggs, sugar, butter and pumpkin puree until just combined. Add dry ingredients to pumpkin mixture, mix gently until smooth. Turn batter into prepared pan. Smooth top and bake until a toothpick inserted in center of cake comes out with just a few moist crumbs. 45 to 50 minutes. Cool 10 minutes in pan then turn out, place on rack and cool completely. Top with Honey Frosting. Serve. Note: You can replace spices with 1 T pumpkin-pie spice, I don’t know why I never do! Oh Honey Honey Frosting This is the best, use it on cakes, spice cookies, and anything else you can think of. In a medium bowl whisk 1 stick really soft unsalted butter, 1 bar (8 oz) really soft cream cheese and 1/4 cup really...
It’s not often my design world & baking world unite, but in this case, it was an act of love. Ollie, one of the dogs in my life inspired these biscuits named Ollie’s Kookies. Of course, she supervised the baking and had the final sign off on the label design! We give them out as presents to her friends and sell them around town. If you want to make them for your pups, here’s...
This is one of the best summertime appetizers ever, and easy to make. I like to keep this dish seasonal, something to look forward to this time of year when basil is everywhere, especially gardens and farm markets. Serve with homemade pita chips. Basil Dip 3 cups packed fresh basil leaves 3/4 cup fresh grated parmesan cheese 1/2 cup olive oil 1/2 cup pine nuts 2 large garlic cloves (I mince mine) 3 or...
I love rocks! Stacked, painted, love to look at old rock walls here and...
My name is Pat Klug, welcome to Creatively Speaking. Here I share short...
If you are like me you have a bunch of old cooking and lifestyle magazines...