Almond Poppy Seed Muffins

I made these in honor of my friend Kari, whose love of a particular poppy seed muffin at a particular local coffee shop, inspired me to look for a recipe she might like.  The one she likes has almonds on the top too.  I found this recipe on the Betty Crocker website. 

These are easy and very tasty! My only complaint was that the recipe is supposed to make 12 and I only got 8. I do like to fill the muffin cups pretty high, so maybe that is why.  Next time I will double the recipe.

Almond Poppy Seed Muffins

½ cup sugar

1/3 cup canola or vegetable oil

1 egg

½  tsp almond extract

½ cup sour cream

¼ cup milk

1-1/3 cups  flour

½ tsp baking powder

¼ tsp baking soda

2 TB poppy seeds

3 tsp raw or granulated sugar

2 TB sliced almonds

Preheat oven to 375-F.  Line a 12 cup muffin tin with paper liners or spray with PAM for baking.

In a large bowl, whisk together ½ cup sugar, oil, egg and almond extract.  Whisk in sour cream and milk until blended.  In a smaller bowl, whisk together flour, baking powder, baking soda and poppy seeds. Stir into wet ingredients until well blended.  Scoop into muffin cups until almost full.  Sprinkle with sugar and sliced almonds.

Bake ~15 minutes or until golden brown and top springs back.  Remove from pan and cool on wire rack.

Happy Baking!

Refreshing Lime Pie

Here is a recipe from a 1999 Taste of Home cookbook that I scored at a used book store for $1!  It is delicious and very easy to make.  This is a perfect spring and summer dessert that you can whip up in 30 minutes.  It got two thumbs up in my house!

1 envelope unflavored gelatin

½ cup cold water

1 pkg (3 oz) lime gelatin

½ cup boiling water

24 oz Key Lime Pie yogurt

1-1/2 cups whipped topping

1 store bought cookie or graham cracker crust (8 inches)

In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute.  In another larger bowl, dissolve the lime gelatin in boiling water; stir in unflavored gelatin until dissolved.  Refrigerate for 10 minutes. Stir in the yogurt. Chill until partially set (about 10 minutes).  Fold in the whipped topping. Pour into crust. Chill until firm. 

Recipe from Mildred Baker

1999 Taste of Home Annual Recipes

Happy Baking!

Baker's Square Copy-Cat Chocolate Silk Pie

My family has been bemoaning the closure of Baker's Square restaurant for however many years (five?). We LOVED their pies, especially the Chocolate Silk Pie. This is what I would request for my birthday every year.

Last week when my oldest son had his 17th birthday, he said, "I wish Baker's Square was still open. I would request the Chocolate Silk Pie." I agreed with him,  then I thought, "Why not see if there is a copy-cat recipe on-line?" I did a search and found this recipe that looked like it would work. Other chocolate pie recipes I've made in the past, taste more like pudding in a crust. The Baker's Square pie is different-- it's more like a sweet chocolate mousse in a crust.

This recipe hit the nail on the head. It was AMAZING and got thumbs up from my son. Yay!! We hit the jackpot! And you will too if you make it. But please..... don't buy a frozen pie crust. Make your own! It's easy and tastes SO much better!

Here's the link to the recipe:

Baker's Square Chocolate French Silk Pie

Plain Pastry
For one 8, 9 or 10-inch crust
1-1/2 cups flour
1/2 tsp salt 
1/2 cup Crisco
 4-5 TB cold water

In a large bowl, whisk together flour and salt.  Cut the shortening in with a pastry cutter til crumbly.  Add 4-5 TB water and toss with a fork until it forms a ball.  Roll into a large enough circle to fit your pie dish. Crimp edges. Prick bottom and sides with a fork. Bake at 450-F for 10-12 minutes or til golden.

Happy Baking!

Pumpkin Scones

Here's a wonderful recipe for the pumpkin season! I found it at Sweet Pea's Kitchen, a fabulous blog that I frequent often.  I decided to go ahead and write up my own version of the recipe because I use a different method of baking scones than she does. I pretty much bake all my scones the same way, no matter what the recipe. I whisk the dry ingredients together, grate in the butter, then add the liquid.  I pat the dough in an 8-inch circle on a cookie sheet, cut into 8 wedges, and bake.  This way you don't have to roll out the dough.  I'm a lazy baker and any short cuts I can take, I will :-) 

I also like to use a plain glaze instead of the spiced one she uses. Just my own personal preference. If you don't like sweet scones, you can certainly leave off the glaze.

Pumpkin Scones

2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
6 TB cold butter
1/2 cup pumpkin puree
3 TB half-and-half
1 large egg


Preheat oven to 450-F.  Lightly butter an 8-inch circle in the middle of a large cookie sheet.

In a large bowl, whisk together the dry ingredients. Grate in the butter and mix until it resembles cornmeal. In a small bowl, mix together the pumpkin, egg and 1/2 and 1/2.  Add to dry mixture and stir until dough is formed.

Put the dough onto the prepared cookie sheet and pat into an 8-inch circle. Using a knife or pizza roller, cut the dough into 8 wedges (but leave in the circle).

Bake for 18-20 minutes until golden brown. Remove from oven, recut the scones, then cool.

Glaze with a simple powdered sugar glaze (about 1 cup powdered. sugar and 1-2 TB milk).

Happy Baking!

Slice and Bake Butterscotch Cookies

Otherwise known as "Refrigerator Cookies" in my family. :-)

This recipe came from my great-grandmother and Mom used to make them often.   They are super easy to mix up, then you just roll the dough in a sheet of waxed paper, refrigerate, then slice when you are ready to have fresh baked cookies. You do have to let the dough chill overnight. Don't waste your money on those store-bought slice and bake cookie doughs!

Two cups of brown sugar give these cookies a rich, butterscotch flavor.  They are pretty addictive so be careful!

You could probably do this with a lot of cookie doughs....especially chocolate chip cookie dough. Worth a try!

Slice and Bake Butterscotch Cookies

3 cups flour
1/2 tsp salt
3-1/2 tsp baking powder
1 cup butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup chopped walnuts (or pecans)


In a medium bowl, whisk together the dry ingredients. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat until light again. Add dry ingredients and beat til incorporated. Stir in vanilla and nuts.

Put the dough in your refrigerator for 30 minutes.

Remove from fridge. Tear out two large sheets of waxed paper. Put 1/2 the dough on each sheet in a log shape about 1-1/2 inch in diameter. Roll in the waxed paper. Chill at least overnight.

When you are ready to bake, preheat the oven to 375-F. Slice into 1/2 inch slices and place on baking sheet. Bake for ~10 minutes or until golden brown.

Happy Baking!

Chocolate Chip Brownies

I don't know why I've waited so long to post this recipe! My mom used to bake these for us all the time. Definitely a family favorite. These are NOT just chocolate chip cookies in bar form. They are a different recipe altogether. You make the batter in a pan on the stove and there is a lot of brown sugar involved  The result is a gooey, chocolatey bar with a light, crunchy top.  Serious chocolatey goodness and SO EASY to make!  

Chocolate Chip Brownies

2 cups flour
1  tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
1 (12oz) pkg chocolate chips
1/2 -1 cup chopped walnuts (optional)

Preheat oven to 350-F Lightly grease a 13x9" pan (or spray with PAM for baking).  

In a medium size bowl, whisk together the dry ingredients.   In a medium saucepan, melt the butter over medium-low heat. Remove from heat and stir in brown sugar and eggs.  Add dry ingredients slowly and mix until combined.  Add vanilla and walnuts.  Spread into the pan and sprinkle chocolate chips evenly on the top. Press them in slightly.  Bake 25 minutes or until lightly brown. Let cool and cut into squares. 

Happy Baking!

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