Monday, April 14, 2014

Peach Crisp - An Easy to Prepare Recipe

I decided to make peach crisp for the first time. The recipe I used was from an older Betty Crocker cookbook. The peach crisp was easy to assemble and bake. However, the amount of cinnamon and nutmeg the recipe calls for is too much for me. I finished eating the peach crisp an hour ago and my mouth is still warm and tingly from the two spices. I adjusted the amount of cinnamon and nutmeg in the recipe.

Peach Crisp Recipe


  • 29 ounce can of sliced peaches, drained
  • 2/3 cup packed brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup quick oatmeal
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup light margarine, softened


  • Preheat your oven to 375 degrees Fahrenheit. 
  • Arrange the peach slices in a greased, 8 inch, square pan.
  • Place the remaining ingredients in a bowl and mix well.

  • Sprinkle the topping over the peach slices.
  • Place the pan in the oven and bake for about 30 minutes, or until the topping is golden brown.
  • Serve warm. If desired, serve with vanilla ice cream or whipped topping.

Yield: 4-6 servings

Friday, April 11, 2014

Cake Walk Cupcakes

Spring bake sales and fundraisers have arrived! Last night I baked cupcakes for the school carnival after working all day. Working all day and making cupcakes by night means I used store bought cake mix and frosting. Sometimes, it is just easier to open a box.

To create my quick and easy cupcakes I used the following items:

  • one box of white cake mix
  • one box of devil's food chocolate cake mix
  • one container of lemon frosting
  • one container of strawberry cream frosting
  • Silver foil cupcake liners will also add extra eye appeal.


Note: I only made two dozen cupcakes, but I had enough extra batter that I made an 8", marbled cake that I put into the freezer for another day.

  • Place foil liners into two, one dozen, cupcake pans.
  • Follow cake mix package directions and make one bowl of white cake batter and one bowl of chocolate cake batter. I use two whole eggs with white cake mixes.  
  • Place about 1/3 cup of batter into each cupcake liner.
  • Bake as directed on the package.
  • Cool and frost as desired. 

White cupcakes with lemon frosting. Notice the plastic clamshell package? No, I did not buy it. The package was recycled by washing it in hot, soapy water and drying by hand. The packaging looks as good as new! After all, it only held cupcakes one time before.

I filled a pastry bag with frosting, snipped the end off, and piped coils around the cupcakes.
Then, I applied sprinkles! See the foil liners? Using silver foil liners is an EASY way to
create extra eye appeal.

Devil's food chocolate with strawberry frosting. I piped the frosting on using a #194 tip. I love the hydrangea effect.

Wednesday, April 9, 2014

Strawberry Bacon Breakfast Sliders

Slider Ingredients

Silver dollar size pancakes
Strawberry preserves, warmed
Baked bacon, about 12 oz.
Butter (optional)

For each slider:

  • Take two pancakes and lightly butter one side of each pancake. You can omit the butter if you wish.
  • Place about 1 teaspoon warm strawberry preserves on a pancake 
  • place desired amount of bacon on top of the preserves
  • top with the second pancake, butter side toward bacon.

To prepare the bacon:

  • Put the bacon slices in a baking pan 
  • Bake at 350 degrees for about 50 minutes, or until golden brown and crispy. 
  • Turn bacon slices after 25 minutes.  
  • Drain on paper towels before using.

My Pantry Style Pancake Recipe


  • 1 cup all purpose flour
  • 1 Tbsp. sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup of milk
  • 2 Tbsp. canola oil
  • Canola oil cooking spray


  • Place dry ingredients in a bowl. 
  • Use a wire whisk and blend the dry ingredients until well blended.
  • Add the egg, milk, and canola oil.
  • Stir with the whisk until well blended.
  • If the batter is too thick, add 1/4 cup water or milk.
  • Lightly coat a hot nonstick skillet with the canola oil cooking spay.
  • Use one tablespoon of batter for each pancake. I make 6 or 7 at a time.
  • Cook pancakes until bubbly and slightly dry around the edges.
  • Turn and cook other side until golden brown.

Yield: about 9 sliders or 18 small pancakes.

Sunday, March 30, 2014

Chocolate Easter Cross Cookies

For the Easter themed "Family Fun Night", at church, I baked 6 dozen chocolate cross cookies for the children to decorate after dinner. At the beginning of the activity, the children were told that the large pink flower stands for Jesus' love for us. The yellow flowers remind us what Jesus did for us. Toward the end of the activity, the children were asked if the remembered what the pink and yellow were for.

I learned a few things during this activity.

  1. Make thinner frosting so the smaller children can use less effort when decorating. 
  2. Use tips with larger openings so the smaller children can squeeze the frosting out of the pastry bags with less effort. 
  3. Close the pastry bags with twist ties because rubber bands break easily. Six out of six were broken within the first three minutes.

Basic Butter Cream Frosting


  • 2 lbs. powdered sugar, sifted
  • 1/2 cup water
  • 1 1/2 cups vegetable shortening
  • 1/2 teaspoon vanilla extract


  • Beat all ingredients until smooth.
  •  Divide into bowls and tint with desired colors. 

To decorate the cookies I used the following decorator tips:

No.16 open star tip
No. 27 closed star tip
No. 67 leaf tip
No. 195 large star or specialty tip. This tip is too large to use with a coupler.
No. 224 drop flower tip

Saturday, March 29, 2014

Update for the Five Star Pizza Crust Recipe

I have used the five star pizza crust recipe several times now. The dough has been consistent every time I've made it. Bill and I love the taste and texture of this dough. Additionally, it is very easy to shape and form in the pan. Bill said he will never order take out pizza again. I have increased the amount of pasta sauce from 1/4 cup to 1/3 cup for each 12 inch pizza.