Georgia Peach Pound Cake

Ingredients:

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh peaches, pitted and chopped

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.

3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Serve as sauce over cake.

Blueberry Cobbler

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream."

Ingredients

• 3 cups fresh blueberries
• 3 tablespoons white sugar
• 1/3 cup orange juice
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder

 

• 1 pinch salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Apple Fritter Loaf

Apple Fritter Loaf! 

Serves 8

1/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon {I grated the apples instead of chopping them just because it was quicker}

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions

1-Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2-Mix brown sugar and cinnamon together in a bowl. Set aside.

3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

5-Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6-Mix milk into batter until smooth.

7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.

8-Lightly pat apple mixture into batter.

9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11-Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60-75 minutes. Really depends on the dish or pan you use. Example: bundt cake pan, round cake pan, loaf pan etc....

12-To make glaze, mix powdered sugar and milk or cream together until well mixed.

13-Let cool for about 25-30 minutes before drizzling with glaze.

Snickerdoodle Bread is Pure Heaven

You’ll Need:

• 2-½ cups of flour.
• 2 tsps of baking powder.
• ½ tsp of salt.
• 2 tsps of cinnamon.
• 1 cup of softened butter.
• 2 cups of sugar.
• 3 eggs.
• 1 tsp of vanilla.
• ¾ cup of sour cream.
• 1 package of hershey’s cinnamon chips.
• 3 tbsps of sugar.
• 3 tsp of cinnamon.

1. In a large bowl, mix together the butter, sugar, salt and cinnamon until creamy and fluffy. Mix in the eggs until well combined then stir in the vanilla and sour cream.
2. In a separate bowl, mix together the flour and baking powder then add to the cream mixture and mix until well combined. Stir in the cinnamon chips.
3. Spoon the batter into 4 mini loaf pans ⅔ full.
4. In a bowl, mix together 3 tbsps of sugar and 3 tsps of cinnamon and sprinkle over the loafs.
   In a preheated oven to 350° bake for 35 to 38 minutes.
   Bonne Appétit!
5. Easy, peasy and yummy! The sweetness of sugar and cinnamon gives a nice touch to this snickerdoodle bread. It tastes like heaven! You should definitely give it a shot.

Apple Fritters (mini)

Apple Fritters (mini)

1 1/2 cups diced apples, peeled (2-3 apples)

1 cup flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/3 cup milk

1 egg

2 tablespoons sugar

1 teaspoon cinnamon 

Oil for frying 

 

In bowl, mix flour, sugar and baking powder 

In a glass, mix milk and egg then add it into dry ingredients and mix until just combined 

(Mixture will be thick)

In bowl, toss the apple chunks with the cinnamon and sugar 

Add apples into batter and stir just to coat apples 

Heat fryer to 350

Drop by heaping tablespoonfuls

(use a second spoon to help drop batter from first spoon)

Fry for 3-4 minutes

(use a fork or tongs to flip over 1/2 way)

Place on a cooling rack with paper towels underneath

Glaze

1 1/2 cups icing sugar

1/2 teaspoon vanilla

2 tablespoons milk

In small bowl, mix glaze ingredients and drizzle over fritters

•Fry in batches

•Makes 8-10 depending on size you drop them

DISHWASHER SOAP SUBSTITUTE

Add about three drops of regular dish soap to your dishwasher's detergent cup.

Fill the cup 2/3 of the way with baking soda.

Add salt until the cup is nearly full.

Run your dishwasher as normal.

Garlic Crusted PRIME RIB!

Garlic Crusted PRIME RIB!

Ingredients

• 7-10 pound prime rib roast
• 10 cloves garlic , minced
• 1/4 cup olive oil
• 2 tablespoons fresh black pepper
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 2 teaspoons melted butter

Instructions

1. Make sure roast is at room temp before cooking
2. Preheat oven to 500 F
3. Combine all ingredients in a small bowl until well blended, set aside Place the room temp roast in a roasting pan with the fatty side up
4. Spread the mixture evenly over the roast
see cooking time note below 🙂
The cooking time will vary depending on the EXACT size roast you get. To calculate the cooking time, multiply the exact weight of the roast by FIVE. Round the resulting number to the nearest whole number. The rib is cooked at 500 F for exactly that many minutes.For example, for a 6 pound roast: 6 x 5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door

Amish Buttermilk Pie

Amish Buttermilk Pie

One slice of this Amish Buttermilk Pie is all you need for a refreshing ending to a hearty meal.

Course Dessert

Cuisine American

Keyword amish, buttermilk, pie

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Calories 280 kcal

Ingredients

• Pastry for 1 pie crust 
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 2 tablespoons butter melted and cooled
• 2 cups buttermilk
• 1 teaspoon McCormick pure lemon extract

Instructions

1. Move oven rack to the lowest tier and preheat oven to 350°F. Line a 9-inch pie dish with the pie crust. Keep pie crust refrigerated until ready to use.
2. In a large bowl, whisk together the sugar and flour. Set aside.
3. In a small bowl, whisk together the eggs, butter, buttermilk, and lemon extract. Pour into the flour mixture and stir to combine.
4. Pour into the pie crust and bake for 70 to 80 minutes, rotating halfway. Pie is done when the top and crust are golden brown and a toothpick inserted in the center comes out clean.
5. Let cool completely before cutting.

Carrot Cake Bars with Cream Cheese Frosting

Carrot Cake Bars with Cream Cheese Frosting

The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Keyword: carrot cake, carrot cake bars

Servings: 36 bars

Calories: 221kcal

Author: Trish - Mom On Timeout

Ingredients

Cake:

One

• 1¼ cups unsweetened applesauce or oil, this is what my Nana used
• 2 cups sugar
• 3 eggs

Two

• 2 cups flour
• 1 tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Three

• 2 cups grated carrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts optional
• 1 tsp vanilla
• 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

• ½ c butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla
• 1 lb powdered sugar

Instructions

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.
• Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

For the frosting:

• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
• Spread on top of the cooled cake bars and serve.
• Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

Notes

I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two. 

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1380IU | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 0.7mg

BOURBON BACON CHOCOLATE CHUNK COOKIES

Whiskey and chocolate!

Prep Time30 minutes

Cook Time9 minutes

Servings48 cookies

INGREDIENTS

• 12 ounces center-cut thick bacon, ½-inch diced
• 2½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup reserved bacon fat, chilled
• 3/4 cup granulated white sugar
• 3/4 cup packed brown sugar
• 3 tablespoons Maker's Mark bourbon
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces dark chocolate, chopped

INSTRUCTIONS

• In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.
• Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart. 
• Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely. 
• Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

NOTES

• *Don't try to use turkey bacon for this recipe- ick.

NUTRITION

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 124mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 79IU | Calcium: 10mg | Iron: 1mg

recipe found on:

Lemon Butter Cream Cupcakes

Lemon Cupcake Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sour cream
• ½ cup milk
• 2 large egg whites, at room temperature
• 1 stick (4 oz) unsalted butter, melted
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• zest of one lemon (about 2 teaspoons)

Lemon Buttercream Frosting Ingredients

• 2 sticks unsalted butter (very soft)
• 4 cups confectioners sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

INSTA POT CREME BRULEE

Instant Pot Creme Brulee

Instant Pot Creme Brulee is one of the most decadent desserts you can prepare in your instant pot! It has never been so easy to make this delicious creamy treat.  

PREP TIME5 minutes

COOK TIME6 minutes

TOTAL TIME11 minutes

Ingredients

• 8 egg yolks
• 1/3 cup sugar
• 2 cups heavy cream
• 2 teaspoons vanilla
• Pinch of salt
• Sugar for melting, I used organic sugar and found it burned easier than regular sugar

Instructions

1. Put your trivet into your pot and pour in 1 1/2 cups water.
2. Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
3. Add in cream and vanilla and whisk until well blended.
4. Pour into ramekins (fill just below the top so you do not spill putting into your pot)
5. Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
7. Natural release for 10 minutes. Finish with a quick release.
8. Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours
9. After a couple of hours, take the ramekins out of the refrigerator.
10. Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.
11. Serve immediately. Refrigerate leftovers

Bacon Jalapeno Popper Quiche

4.02 from 60 votes

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche is an amazing recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese, for a perfect brunch!

 CourseBreakfast

 Servings6 people

 Calories428kcal

 AuthorStacey

Ingredients

• 1 frozen pie crust 9 inch
• 1/2 cup cream cheese room temperature
• 2 jalapenos diced (deseed for less heat)
• 1 jalapeno sliced into rounds (for top) (I mostly deseeded these as well)
• 3 slices bacon cooked crisp and coarsely chopped
• 1/2 cup whipping cream
• 1/2 cup half-and-half
• 5 large eggs
• 1 teaspoon paprika
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese
• optional-light sour cream

Instructions

• Preheat oven to 400 degrees F
• Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
• Bake it for 10 minutes
• Remove the crust and lower the oven temperature to 350 degrees
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
• Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
• Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
• Beat the eggs together in a bowl
• Add the hot cream mixture to the eggs, whisking constantly to combine
• Add the paprika, salt and bacon
• Pour into the crust and bake for 30 minutes
• Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
• Cool slightly before serving
• Optional-serve with light sour cream

Nutrition

Calories: 428kcal | Carbohydrates: 17g | Protein: 12g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 208mg | Sodium: 570mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 8.5mg | Calcium: 146mg | Iron: 1.6mg

Bacon Jalapeno Popper Quiche https://realhousemoms.com/bacon-jalapeno-popper-quiche/