Tag Archives: Baking

Three or More? ~

So I’m trying to figure out exactly what the 3 or more boundaries are. I’m going out on a limb here. I’m going to show you the inside of my kitchen cupboards in our home in Washington that definitely have more than 3 in all of them. I’ve been asked many times where I store all my thrift store finds. Where do I put all the dishes that I enjoy. On Monday for Metamorphosis  Monday I showed my kitchen with all my great cupboards. Well here’s what’s inside of them.

Everyday dishes, Italian Countryside by Mikasa, that I bought at Macy’s for a super price. Soup bowls and cereal bowls and tea mugs and dessert dishes that were all purchased at Goodwill or other Thrift stores..

Wine glasses, Water Goblets, and on the top shelf some of my creamer collection. Bottom shelf all our coffee making accessories…

Water goblets and Cocktail glasses. I really enjoy different styles and shapes of glasses.

Serving bowls, serving trays,  platters, and bread baskets.

My large platters and some cutting boards.

Cake plates and shower and tea plates, doilies, napkins, place cards, mirrored coasters.

More luncheon plates. Some thermoses. Oh and those old fashioned glasses for my gin and tonic ( don’t tell my mother).

The cupboard above the refrigerator. My sets of champagne flutes in their boxes for special occasions. My pitchers, vases, fondues, punch bowl, cookie cutters, etc.

 

I really love these divided drawers for my flatware.

And right under my everyday stainless is another drawer with dividers for my serving pieces and extra stainless.

Knife drawer and knife sharpeners.

My Le Creuset and my bake-ware. Maybe I should just insert here that I was a Home Economics Major so these are just the tools of my trade. And while I’m inserting stuff…can you feel my pain that I am living 1200 miles away from all this equipment. :0)

 

My baking, measuring, and other stuff drawer.

More specialty equiptment and my large stock pots.

More bakeware. This is where the cake pans, bundt pans, muffin pans, pop over pans and mixing bowls, etc. are.

Springform pans, tart pans, pie pans.

I’m so sorry for this boring post but now my insurance company knows some of what they’ll need to replace if anything happens!

So does anyone need to borrow something?

For more Three or More visit Tam at The Gypsy’s Corner.

 

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!

 

 

Hummingbird Cake ~ Recipe

 

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!

ht: Allrecipes.com