Author Archives: Vanalee

Yellow Cake

05 Sunday Apr 2015

Posted by in Cakes, Institute Treats

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This morning I was looking for a yellow cake recipe to use with strawberries and whipped cream for Easter dessert. I didn’t have a recipe because I tend to make only chocolate cake. It’s my personal favorite dessert of all time. Chocolate cake with chocolate ganache or chocolate buttercream and a glass of milk!

However, today I needed a yellow cake that would work in a 9X13 pan.I found this one at The Kitchn. It turned out great and I’ll definitely use it again. The only change I made was using 3 teaspoons of baking powder and 1/2 teaspoon of baking soda instead of the 3 1/2 teaspoons of baking powder. I made this change after reading that some bakers watched the cake fall as it cooled and they thought the 3 1/2 teaspoons of baking powder was too much. No fallen cake here. It turned out well. I think I baked it just a little too long.

Cornbread and Honey Butter

26 Thursday Mar 2015

Posted by in Breads

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I’ve tried so many different cornbread recipes over the years, some with no sugar, some made with a yellow cake mix (I’ll just say, “yuk”). I have found some recipes that I like on the internet and then forgot where I found them the next time I wanted to make them. That was before Pinterest. I have used this recipe from Mel’s Kitchen Cafe several times and have adjusted it a little every time I have made it.

One thing I have learned over the years is that most recipes for cornbread call for a baking time that is too long. This recipe originally baked for 35 minutes and it always turned out dry. It needs to cook for 35 minutes for the very center to be done. Today I cooked it for 25 minutes and all of the outside pieces were perfect–cooked, but moist. The center piece was a little undercooked. The funny thing is that we ate our pieces from the outside of the pan and by the time I went back to put it away the center piece was great. The honey butter is delicious, too. The addition of marshmallow cream is excellent.

Ingredients

Cornbread
1/2 cup cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil ( I used light olive oil)
2 eggs
2 tablespoons butter, melted
1 1/4 cups of milk

Preheat the oven to 350 degrees. Grease a 8inch square pan. Combine the dry ingredients in a bowl. Next add the oil, butter, eggs and milk and mix until just combined. Pour into the prepared pan and bake for 25 minutes. This recipe can be doubled and baked in a 9X13-inch pan. Watch the cooking time closely to make sure it is done, but not over baked.

Honey Butter
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff

Mix all the ingredients together with an electric mixer and serve at room temperature.

 

Blueberry Pancakes

20 Friday Mar 2015

Posted by in Breakfast

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1 1/8 cups flour
1 cup buttermilk
3 tablespoons margarine
3 tablespoons sugar
1 tablespoons baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
About 1 cup blueberries

Preheat griddle to 350 degrees. Melt the butter in the microwave or in a small pan on top of the stove. Add the baking powder to a bowl then mix in the melted, hot butter. Add the sugar, egg, vanilla, salt and buttermilk. Mix after you add each ingredient. After adding the flour only mix lightly until barely combined.

Lightly oil griddle and using a 1/4 cup measure ladle batter on griddle. Immediately add several blueberries to the surface of each pancake. When the batter has bubbles and the edges look dry flip each pancake. Serve hot with maple syrup. Makes 10 pancakes.

Caramelized Pecans

28 Saturday Feb 2015

Posted by in Salads

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I made these tonight for a spinach, strawberry, and yellow pepper salad. I can think of so many salads that they would be good in. They are super easy and only take 5 minutes.

Ingredients-

1 tablespoon butter
1/4 cup sugar
1 cup pecans (whole or chopped)
1/4 teaspoon cinnamon (optional)

Combine all ingredients in a medium sized, non-stick frying pan. Stir constantly over medium heat with a heat proof spatula until the sugar and butter caramelize. This takes about 5 minutes of constant stirring. Be prepared to lower the temperature or remove from the heat if they get too hot.

Cinnamon Bun Pancakes with Maple Butter Icing

14 Saturday Feb 2015

Posted by in Breakfast

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These are my second favorite pancakes next to James’s. I found the recipe on The Pioneer Woman website. I have linked to it, but the link is broken and will not take you to the recipe. You can look at her yummy photographs, though. I am posting the whole recipe here so I can always find it. Also, the last time I was able to link to it the icing recipe was not there. Make these often!

Ingredients–

1 1/2 cups all purpose flour
3 tablespoons white sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
2 whole eggs, beaten
1 cup milk
2 tablespoons corn syrup
1/4 cup butter, melted
1 tablespoon vanilla

Instructions–

In a medium bowl, combine flour, sugar, salt, baking powder, and cinnamon with a whisk.

In a separate bowl, beat together eggs, milk, corn syrup, butter, and vanilla. Combine with the flour mixture. It’s okay if it’s slightly lumpy.

I cook mine on an electric griddle at 350 degrees. Pour about 1/4 cup batter onto the griddle. I have a scoop that is exactly 1/4 cup and this works perfectly. Drizzle with warm icing to serve.

Icing–

1 cup powdered sugar
1/4 cup melted butter
Dash of salt
1 tablespoon maple syrup
1/4 cup milk

Whisk all ingredients together until smooth, adding more milk as needed.

 

S’mores Bars

12 Thursday Feb 2015

Posted by in Bar Cookies, Cookies, Desserts, Institute Treats

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I found this recipe on I Heart Naptime. I made it a few weeks ago for a group and it was a hit. I made a few adjustments to the recipe and added some suggestions that made the process easier for me. Sorry there are no photos. Go to the I Heart Naptime page to see her photo.

Ingredients-

  • CRUST:
  • 1/2 cup butter melted
  • 1 1/2 cup graham cracker crumbs (this is a little more than one packet)
  • DOUGH:
  • 2 cups brown sugar
  • 2/3 cup butter (softened)
  • 2 eggs
  • 2 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • Top the dough with the following before baking:
  • 1 Hershey’s Bar (cut into pieces)
  • 2 Graham Crackers (broken into pieces)
  • 3/4 cup marshmallows

Instructions

  1. Pre-heat oven to 325 degrees.
  2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13×9 with foil and press down crust. Set aside.
  3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
  4. I put spoonfuls of the dough evenly all over the top of the graham cracker crust. Then carefully press dough into pan with flour on your hands. This is a bit tricky because the graham cracker crust keeps pulling up. Then add the Hershey’s bar, broken graham cracker and marshmallows on top. Bake for 25-30 minutes or until lightly browned. Be carefully not to overcook or the bars will be dry. Oven temps will vary. The dough should be slightly soft in the center.
  5. Allow bars to cool before cutting.

Nicole’s Energy Bites

07 Tuesday Oct 2014

Posted by in Cookies, Snacks

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1 cup oats
1/2 cup ground flaxseed
1/2 cup mini dark chocolate chips
1 cup flaked coconut
1/3 cup honey
1 teaspoon vanilla
1/2 cup peanut butter

Combine the honey, vanilla and peanut butter until smooth. Combine the dry ingredients. Pour the honey mixture over and mix until well combined. Using a cookie scoop form into balls and freeze or refrigerate.  Store in an airtight container. We just leave ours in the refrigerator or freezer, wherever there is more space.

 

Shrapnel Dip from Mel’s Kitchen

01 Friday Aug 2014

Posted by in Institute Treats, Quick and Easy, Snacks, Talking Food

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Mel’s Kitchen Cafe is a great recipe website. I haven’t made anything from her that I haven’t like, so far. This dip is always a favorite. I usually leave out the avocados because they get mushy so quickly. This recipe is great and I am always asked for the recipe. Here’s the link to Mel’s Kitchen Cafe.

  • 1 can white beans, I use Great Northern or Cannellini beans
  • 1 can black beans
  • 1 cup frozen corn
  • 1-2 avocados, diced (I usually leave these out unless I am serving it immediately)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1-2 Roma tomatoes, diced and seeded
  • 2 tablespoons  chopped red onion
  • 2-3 tablespoons finely chopped cilantro
  • 1/3 to 1/2 cup Kraft Zesty Italian salad dressing
  • Squeeze of fresh lime
  • Salt and pepper to taste
  • Tortilla chips for serving
  1. Drain and rinse the beans in a colander.  Add them to a large bowl.
  2. Add the corn, avocados, red pepper, green pepper, tomatoes, red onion and cilantro. Pour in the dressing and gently fold the ingredients together until evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve with chips.

Maddie’s Pasta Sauce- From Ally’s Italian Friend Teresa

04 Tuesday Feb 2014

Posted by in Comfort Food, Main Dishes, Pasta

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I have tried to make this healthier by leaving out the 1/4 cup of butter and 1 of the 3 tablespoons of olive oil in the original recipe. I often add more vegetables (celery and carrots) than called for in the recipe. Mushrooms are a nice addition.

Ingredients-

2 tablespoons olive oil
A good handful of chopped Italian fat leaf parsley-chopped
3 or 4 ribs of celery with leaves-finely chopped
A handful of fresh Basil-finely chopped (I use 2 tablespoons freeze dried basil, but fresh is better)
1 medium onion-chopped
2 or 3 cloves garlic-minced
2 or 3 carrots-finely chopped
1 teaspoon dried oregano
1-28 ounce can of crushed tomatoes or 1-750ml bottle of Passata de Pomodoro
2-14.5 ounce cans petite diced tomatoes (you can use regular diced tomatoes, too)
1 teaspoon of salt or more to taste
Pepper to taste

Method-

Heat oil and add the onion, carrot and celery. Cook over medium heat until soft, stirring frequently. Add garlic, oregano, parsley and basil stirring constantly so the garlic does not burn, about 1 minute. Add crushed tomatoes and chopped tomatoes. Bring to a boil and cook on medium heat for 5 minutes. Place a lid on the pot so that it is slightly covered and simmer on low for at least 40 minutes or until sauce thickens. Serve with any pasta and parmesan.

This sauce is good kept in the refrigerator for up to three days and can also be frozen.