Tag Archives: Baking

Anthony’s Lingonberry Slump

 

Dear and I split this wonderful Washington Lingonberry Slump at the Anthony’s at Seatac Airport on Monday night. So you can probably guess now why I went up a jean size :0)

Here’s a recipe I found online for a berry slump in case you want to try it from RecipeZaar.

Photobucket is holding all my photos from 2007-2015 hostage on their site. All my photos that I stored and uploaded from that site are now big ugly black and grey boxes with a message to pay big bucks to get them restored to my blog. It will take me a long time to restore thousands of posts.

Fruit Pizza

 

I found this simple recipe for Fruit Pizza on Bernideen’s Tea Blog and decided to make it for a get-together we were invited to. I’ll give you the original recipe and also give you some options that I decided to try.

 

The mix, the sticky dough in the pan, the baked dough and the cool whip with pudding mixed in…

Ingredients:

1 pkg. Yellow Cake Mix
1/4 Cup Water
2 eggs
1/4 Cup butter
1/4 Cup brown sugar
1/2 Cup chopped nuts
I large carton of Cool Whip
Assorted Fruit pieces

Mix together cake mix, water, eggs, butter, sugar and nuts until stiff. I think because my cake mix was a variety with pudding in it the dough was sticky and not real stiff but it was still spreadable. Spread into a buttered and floured pan. You can use 2 round pans or I used a large rectangular pan. I also sprayed the pan with the baking spray with flour in it. (lazy) Bake at 350 degrees for 15 minutes but watch carefully because it might bake faster and you want it to be golden brown not dark brown :0)

Cool completely and then spread with coolwhip and cover with fruit of your choice. I used blueberries, blackberries, and peaches that were frozen and peaches that were fresh.

 

Instead of using straight cool whip I mixed the cool whip with a box of instant vanilla pudding to make it stiffer. Next time I think I’ll first make the pudding according to the package instructions and fold it into the cool whip or whip cream and see how that works…

 

You can make this look a lot prettier and arrange the fruit more creatively. Enjoy the possibilities…

 

Thanks Bernideen for this fun, easy recipe!

I auto posted this for Saturday morning because Dear and I got up bright and early to hit the road from Seattle to Camarillo today. I’ll be brain dead for at least a couple days after we arrive late Saturday night. Hope you all have wonderful summer weekend!

Photobucket is holding all my photos from 2007-2015 hostage on their site and have replaced my photos with black and grey boxes of ugliness. I’m slowly deleting those boxes from my blog and trying to update so many posts, very frustrating.

 

May I Recommend…

There’s a wonderful new food blog that was started by Lovella from What Matters Most. It’s a group effort from Mennonite and other gals who post wonderful recipes to share with bloggy world.

The blog is called Mennonite Girls can Cook.

Check it out, you won’t be disappointed. Just look at those images at the top of this post that come from this site. Yummy!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Hummingbird Cake ~ Recipe

Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!

I first saw this cake on Abigail’s blog, In the Garden. I decided to make it last Thursday night and Dear says it’s a keeper. You really do not need the cream cheese frosting but I’ll include the recipe for that, too. A little on top is nice. *We don’t know why it’s called Hummingbird Cake and no hummingbirds were harmed in any way in making this cake 🙂

 

Hummingbird Cake

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth*. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. (I checked it after 60 minutes) Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

 

*My mixture never got smooth until I added the pineapple and banana and nuts. Then it got smooth quickly and I put it into the greased and floured pan.

 

Cream Cheese Icing

1-8 oz. cream cheese softened
1/4 cup butter softened
2 tsp. vanilla
1 lb. package powdered sugar

Beat cheese and butter till smooth. Blend in Vanilla. Gradually beat in powdered sugar.

Enjoy!

Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!

ht: Allrecipes.com