Why This Blog?


Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Thursday, January 5, 2017

Oaty Chocolate Cinnamon Scones

I tweaked a recipe I already had and came up with these delicious and hearty scones. I think they would also be good if you replace the chocolate chips with raspberries or blueberries. Enjoy!

Oaty Chocolate Cinnamon Scones

2 cups flour
1 cup old-fashioned rolled oats
¼ cup sugar
¼ tsp cinnamon
1 TB baking powder
¼ tsp cream of tarter
½ cup butter, cold
1/3 cup heavy cream
2 large eggs
1-1/2 tsp vanilla
½ cup mini chocolate chips

Preheat oven to 425 degrees F.

In a large bowl, stir together the dry ingredients.  Grate the cold butter into the dry ingredients, stirring until incorporated (or cut butter into small pieces and cut in with a pastry cutter). In a small bowl, mix the cream, eggs and vanilla. Add liquid to the dry ingredients. Stir in chocolate chips until mixture sticks together.

Pat dough into an 8” cake pan then turn out and cut into 8 wedges. Place wedges on a cookie sheet and bake 15-17 minutes. Serve warm.

Happy Baking!

Monday, December 5, 2016

Jam Thumbprints

I've been searching for a really good thumbprint cookie recipe and I think I have found it! This recipe came from Woman's Day or Family Circle magazine, I don't remember which.  Jam Thumbprints look so nice on a holiday cookie tray. The red strawberry jam is very festive, and these cookies taste as good as they look!

Jam Thumbprints
Makes ~ 3 dozen

3/4 cup butter (1-1/2 sticks), softened
1 cup confectioners' sugar
1 egg
1/2 tsp vanilla extract
2-1/4 cups flour
2/3 cup strawberry jam (or whatever kind you like)

Preheat oven to 350 degrees F.

In a large bowl, beat the butter and sugar with a mixer until light and fluffy. Add the egg and vanilla and beat well.  With a spoon, mix in the flour just until incorporated.

Roll 2 tsp of dough into 1 inch balls and place on ungreased cookie sheet ~2 inches apart. With floured thumb, make an indentation in the center of each ball. Spoon 1/2 tsp jam into the indentation.

Bake cookies 10-12 minutes or until barely golden brown. Remove to a wire rack to cool completely before serving.

Store in a covered container.


Sunday, December 4, 2016

Gingerbread Scones

If you like Gingerbread, you will love these scones! They are perfect for a cold winter morning breakfast, or in the afternoon with a cup of tea.  This recipe is from Simply Scones. Yum!
2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1/8 tsp baking soda
½ tsp ginger
½ tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/3 cup cold butter
1 large egg
3 TB molasses
3 TB milk
1 tsp vanilla extract

Preheat over to 375-F.  Lightly butter a 10-inch circle in the center of a baking sheet.

In a large bowl, whisk together the dry ingredients.  Cut in the butter with a pastry cutter, or grate it in with a cheese grater (that’s how I prefer to do it).  In a small bowl mix the egg, molasses, milk and vanilla.  Add to dry ingredients and mix until dough forms. You may need to get your hands in there!

Pat the dough into an 8-inch circle in the center of your baking sheet.  Using a pizza roller or sharp knife, cut into 8 wedges. Sprinkle with raw sugar. Bake 20-25 minutes.  Drizzle with icing if desired (just mix some powdered sugar and a little milk or water).

Happy Baking!

Monday, November 21, 2016

Chocolate Chip Scones

I have many scone recipes on this blog. We love scones at our house!  I didn’t think I would need any more scone recipes, but my friend Jennifer brought these to work and I tried one and…. OMG…. so light and buttery and melt in your mouth! I HAD to have this recipe. Jennifer told me she got it from America’s Test Kitchen. The recipe calls for currents but she substituted mini chocolate chips. Bravo! These are a winner and you won't believe how simple they are to make. Try them, you’ll like them!

Chocolate Chip Scones

Makes 8 scones

2 cups flour
1TB baking powder
3 TB sugar
½ tsp salt *(omit if you use salted butter)
5 TB cold unsalted butter
½ cup miniature chocolate chips
1 cup cold heavy cream

Preheat oven to 425 F.

In a large bowl, whisk together flour, baking powder, sugar and salt*.

Using a cheese grater, grate the butter into the flour and stir it in. You can also cut the butter into small pieces and incorporate it with a pastry cutter, but the cheese grater is so much easier! Stir in the chocolate chips.  Pour the heavy cream on top and mix until a soft dough forms. Knead the dough a few times if necessary.

Press the dough into an 8-inch cake pan, then turn it out onto a lightly floured surface. Cut into eight wedges.  Transfer scones to an ungreased baking sheet and bake 12-15 minutes, until lightly browned.

Remove from pan and serve warm. Yum!

Sunday, September 11, 2016

Dutch Apple Pie


I found this recipe for Dutch Apple Pie, on Allrecipes.com.  It was absolutely delicious! It was sweet, flavorful and had a nice, solid consistency. Very easy to slice. 

I did a few things differently...I added more cinnamon, added more flour to the crumb topping, and I made my own crust instead of buying one (always make your own crust... it is worth it!). I left out the lemon juice. Granny Smith apples are tart already and I prefer my apple pie on the sweet side. I also left out the use of parchment paper. The original recipe said to wrap the whole pie in the paper and bake it that way. Several of the reviews said the paper caught on fire, so I skipped that part :-)   I don't make pies often, but this is one I will definitely make again soon. It got rave reviews by the taste testers!

Dutch Apple Pie

1-3/4 cups flour
1/2 tsp salt
1/2 cup shortening
4-5 TB cold water

5 large Granny Smith apples
1/2 cup white sugar
2 TB flour
1 tsp cinnamon
2 TB lemon juice (I use water.)

Crumb Topping:
1 cup flour
1/2 cup white sugar
1/2 cup butter 

Preheat oven to 425 degrees F.

First make your crust. In a large bowl, whisk together flour and salt.  Cut the shortening in with a pastry cutter til crumbly.  Add 3 TB water and toss with a fork. Add more water 1 TB at a time until it forms a ball.  Roll into a large enough circle, then place into your pie plate, pressing down and crimping the edges.

Next make the filling. Peel and slice the apples and put into the crust. Stir the dry ingredients together and pour it all over the top of the apples. Shake your pie plate a little to sift it all down into the apples. Sprinkle the lemon juice (or water) over the pie.

Now make the crumb topping. Stir the flour and sugar together. Using a cheese grater, grate the butter into the flour and sugar, and mix together. Use your fingers to really rub the butter into it and get it all mixed together. Pour over the top of the pie. 

Bake in the center of your oven for ~50 minutes. Cover with foil mid-way through if it starts to brown too much.

Happy Baking!

Sunday, August 7, 2016

Watergate Cake

This recipe is so '70s, it kills me. I used to make it a lot and it brings back good memories. I got this recipe from my 5th grade teacher, Mrs. Thomas.  She must have brought it to a class party or something. Thank you, Mrs.  Thomas!

Why is it called Watergate Cake? I thought it might be because this recipe became popular during the Watergate hearings in the early '70s, or maybe because the shape of the cake is the same shape as the Watergate office complex.  But my friend informs me it is in reference to the Watergate Salad that is served at the Watergate Hotel. This is the cake version of that salad.

If you like pistachio and fluffy frosting, you will love this cake!

Watergate Cake

1 box white cake mix
1 (3-1/2 oz) box instant pistachio pudding mix
1 cup vegetable oil
1 cup club soda
3 eggs

2 envelopes Dream Whip
1-1/2 cups cold milk
1 (3-1/2 oz) box instant pistachio pudding mix
chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour (or spray with PAM baking spray) a 10" tube pan.

In a large bowl, beat all the cake ingredients for 4 minutes. Pour into prepared cake pan and bake for ~45 minutes or until toothpick inserted in the center come out clean.  Cool in pan for 5 minutes, then remove to a wire rack and cool completely.

For frosting, beat topping mix and milk at high speed until soft peaks form.  Add pudding mix and beat until incorporated.  Frost the cake, then sprinkle with chopped walnuts. Store the cake in the refrigerator.


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