Strawberry Lemonade Bars

Like a traditional lemon square...but, pink!  These are super tasty!  Thanks to Pinterest and this blog for the recipe!

Strawberry Lemonade Bars

Crust
1/4 c sugar
1/2 c butter, room temperature
1 1/2 c all purpose flour
1/4 tsp salt

Filling
1 c fresh lemon juice
2-3 tsp lemon zest
1/2 c pureed strawberries (about 3/4 cup berries)
1 1/4 c sugar
4 large eggs
1/4 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350.  Lightly grease a 9x13 baking pan.

For the crust - in a large bowl, cream together sugar and butter, until smooth and fluffy.  Working at a low speed, gradually beat in flour and salt until mixture is crumbly.  Pour into prepared pan an dpress into an even layer.  Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs.  Process until smooth.  Add in flour, baking powder, and salt.  Pulse until smooth.

Gently pour the filling over the hot crust.  Return the pan to the oven and bake for 23-26 minutes, until the filling is set (there will look like there is a crust on top). 

Sprinkle the bars with powdered sugar.  Cool completely before slicing with a damp knife.  Store bars in the refridgerator. 

Banana Bread (Diabetic Recipe)

Banana Bread

3 large very ripe bananas
1 egg
2 Tbsp vegetable oil
1/3 cup milk
1/3 cup sugar
1 tsp salt
1 tsp baking soda
1/2 tsp low-sodium baking powder
1 1/2 cup all purpose flour (to add fiber you can substitute half with whole wheat flour)

Preheat oven to 350.  Spray Pam in a loaf pan.
In a mixing bowl, mash bananas.  Add the egg, oil, milk, sugar, salt, soda, and powder.  Mix until just blended.
Slowly stir the flour into the mixture.  Stir until just moistened.
Pour into prepared loaf pan.
Bake for 45 minutes or until tooth pick inserted near the middle comes out clean.
Let cool for 5 minutes in pan and then remove.

***Based solely on the taste of the batter (!), this appears to be a fantastic recipe for diabetics!

Banana Chocolate Chip Bread

Saw this on Pinterest and have been waiting on my bananas to ripen!  And, for the record, I did just enjoy a hot slice with butter.  So good.  So, so good!

Banana Chocolate Chip Bread

6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)

Mix in order listed.  Fill two greased loaf pans 3/4 full.  Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.)  These can also be made as muffins - should bake for 20 minutes.  The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.

This recipe was from this blog: www.notwithoutsalt.com.

Pumpkin Oatmeal Cookies

Continuing my pumpkin kick, I am making these today.  I found the recipe at this fun site. 

Pumpkin Oatmeal Cookies

2 c flour
1 1/2 cups oats
1 tsp soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp Kosher salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cherries, cut into chunks (or any dried fruit you want - I'm using cranberries)

Preheat oven to 350.  Line baking sheets with parchment paper.
Combine flour, oats, soda, cinnamon, pumpkin pie spice, and salt.  Set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla.  Mix well.
Fold in chips and fruit.
Drop on baking sheet.  Bake for 12-14 minutes until light brown.
Cool for 2 minutes on sheet and transfer to cooling racks.

***You can make this all sorts of ways- with different nuts, chocolates, and fruits!!!

Pumpkin Pancakes with Hot Cider Syrup

Fall weather and Pinterest has had my wheels spinning about new recipes to try!  I stocked up on pumpkin while at the store on Monday and have been ready to bake!  This recipe is from allrecipes.com.  The pancakes are very good- not fancy, but good for pepping up a regular meal.  The winner is the syrup.  It doesn't take a lot of work, but it does need to cook for 30 minutes and then cool for 30 minutes.  Just something to think about while you plan.  I did dishes while it bubbled to glorious yumminess!  Everyone ate these up!  We had them for dinner with a side of breakfast casserole.  Let me know if you try these!

Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

In a saucepan, combine all ingredients.  Bring to a boil at medium heat.  Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes.  Stir occasionally.  Let cool for 30 minutes (syrup will thicken).

Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil

Combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin, and oil.  Stir into dry ingredients just until moistened. 
In a mixing bowl, beat the egg whites until soft peaks form.  Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!!  Thank the Lord for the ability to taste the wonders he has created!

Pineapple Carrot Muffins

When I was pregnant with Caleb I had a hankering for these muffins! Although I'd never had them before, the combination sounded wonderful. So, I did one of my favorite activities of all time...recipe hunt! This recipe will not disappoint! I took them to church one Sunday and they got rave reviews!

Pineapple Carrot Muffins

1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple

Mix in order given and bake at 350 for 20 - 25 minutes.

So simple and so yummy!!!

Key Lime Buttercream Frosting

Buttercream is very easy to make - don't be intimidated! Just be sure to keep it cold or cool - it starts getting slippery at regular room temp. This frosting has a lovely flavor and the Key lime zest gives the perfect hint of green to it. I used it on white cupcakes, topped with a salty pretzel!

Key Lime Buttercream Frosting

1/2 c butter, softened

1 1/2 tsp Key lime zest

1 tsp vanilla extract

1/8 tsp salt

1 16-oz package powdered sugar

3 Tbsp Key lime juice

1 to 2 Tbsp milk

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp at a time. Add 1 Tbsp milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp additional milk for desired consistency.

Jam Cake

This is my Granny Kitty's recipe. As I made it (for Mom's birthday...a long standing tradition) the other day, I tasted the batter (as every good cook does!) and had to stop and thank the Lord for the wonder of his creation. Yes, the batter is that good. And the cake doesn't disappoint either! I also asked him to give a special hug to Granny for ever introducing us to this wonder!

The original recipe called for a frosting of some sort, but our family just uses more jam and pecans as the frosting. Also, I believe the recipe is written based off of my Granny's oral directions. So, they're a bit rough, but you get the idea!

Jam Cake
1 tsp soda
1 cup buttermilk
1 cup jam (I recommend blackberry!)
1 cup butter, softened
2 cup sugar
3 cup flour
1 tsp baking powder
3 well beaten eggs
pinch of salt
1 cup nuts

Preheat oven to 350. Grease, line with parchment paper, and grease again 3 8 inch round cake pans.
Put soda in buttermilk.
Mix wet ingredients together. Mix dry ingredients together. Add dry to wet, alternating with buttermilk mixture. Fold in nuts.
Pour into prepared cake pans.
Bake until toothpick inserted comes out clean. Approximately 25 to 30 minutes.
Let cakes cool before transferring onto cake stand.
Use additional jam in between cake layers and on top. If desired (which it always is) add additional nuts on top.

Apple-Cinnamon Muffins with Strudel Topping

Had a bunch of apples that needed using...and Food Network's website is a good friend. This recipe is from Emeril and had several good reviews. It brought a little bit of fall to a very hot summer day. And, the kids love helping me make muffins!

Apple-Cinnamon Muffins with Strudel Topping

1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c sour cream or buttermilk
4 Tbsp melted butter
1 c brown sugar
1 c peeled, cored, and chopped apple
1/2 c chopped walnuts...I used pecans

Strudel
1/4 cup, plus 1 Tbsp finely chopped walnuts...or pecans
1/4 cup, plus 1 Tbsp brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 375. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a smaller bowl, whisk eggs, sour cream, and butter. Add sugar. Mix just until incorporated.
Add wet ingredients to dry ingredients. Mix just enough.
Fold in apples and nuts.
Fill muffin tin 2/3 full.
Make strudel by combing all ingredients. Spoon 1 Tbsp of topping per muffin.
Bake until inserted tooth pick comes out clean. About 25 minutes.
Recipe says it makes 12 muffins, but it made 17 for me!

Bananaberry Muffins

This recipe is from bakerella.com. I'm trying to patiently wait for my bananas to ripen so I can whip these up! Yum!

Bananaberry Muffins

2 c flour
2 tsp baking powder
1/2 tsp salt
1 c sugar
1/3 c butter, room temperature
2 eggs
2 mashed, ripe bananas
1 tsp vanilla
1 c blueberries

Preheat oven to 350. Line muffin tin with baking cups.
Sift flour, baking powder, salt and sugar with wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries.
Bake for 20 minutes.
Serve warm with butter!

Fruit Pizza

This is a crowd pleaser! You can make it the long way with all the fruit...or substitute it for pie filling! It's still very tasty and can cut down on a lot of prep time. Which, I'm doing today since my children are very needy at this present moment!

Fruit Pizza

Crust:
2 rolls sugar cookie dough

Spread dough on greased cookie sheet. Bake according to directions on package, approximately 12 minutes. Cool and cover til use.

Sauce:
2 8-oz cream cheese, softened
2/3 c sugar
2 tsp vanilla

Mix and spread over cookie.

Topping ideas:
Bananas, strawberries, pineapple tidbits, kiwi, blueberries (and any other fruit you can think of!)

Keep refrigerated until use!

Banana Split Cake

Words do not describe this dessert. I crave it in the early spring/summer. I thought I was crazy because I do get a serious hankering (???) for this. And, then, come to find out it was my great-great uncle CC's favorite dessert! My Mom remembers her mom carrying it out on the back porch to serve it to the family when he visited! Isn't that fantastic?! That's what baking is all about. That's what family is all about. Love.it. And, I love this recipe!

Banana Split Cake

Crust:
2 cups graham cracker crumbs
1/2 cup melted butter (do not use whipped margarine)
1/4 cup sugar

Mix together and press into 13x9x2 baking dish (glass works best). Chill for 1 hour.

Filling:
2 cups powdered sugar
2 eggs
1 tsp vanilla
1 cup butter, softened

Cream together and spread over crust. Chill for 1 hour.

Topping:
4-5 ripe bananas, sliced
fresh strawberries, sliced
1 16-oz can crushed pineapple, drained
Cool Whip
1 cup pecans, chopped
1 jar maraschino cherries, drained and chopped

Layer the toppings over the filling in the order listed. Refrigerate.

Lemon Yogurt Cake

This is a recipe from the Barefoot Contessa. It's delicious. The size of the cake is more of a loaf than a regular cake size. Perfect for a brunch or to take to a loved one. But, the intense lemon flavor is like non other I've ever made. It's fantastic! So good with coffee!

Lemon Yogurt Cake

Cake:
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 1/3 cup sugar, divided
3 eggs
2 tsp lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup veg oil
1/3 cup lemon juice

Glaze:
1 cup powder sugar
2 Tbsp lemon juice

Preheat oven to 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Line with parchment paper, grease and flour again.
Combine flour, baking powder, and salt.
Whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk dry ingredients into yogurt mixture.
Using a rubber spatula, fold in vegetable oil until incorporated. May take a few minutes.
Pour in pan. Bake for 50 minutes.
Cook 1/3 c lemon juice and 1/3 c sugar until clear. Set aside.
Allow cake to cool for 10 minutes. Place on sheet pan or serving dish. Pour lemon sugar mix over warm cake. Cool completely.
Combine powder sugar and lemon juice. Pour over cake.

This recipe had several comments on the Food Network website. I followed the recipe exactly and it turned out great. Remember, do not use a mixer, just a whisk and rubber spatula.

This is the perfect dessert for the lemon lover in your life! I will definitely be making this again!

Lemon Poppy Seed Muffins

This is a good recipe - not too lemony. I would recommend adding more lemon zest or lemon juice to enhance the flavor, if you want.

Lemon Poppy Seed Muffins

2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, at room temp
1 tsp lemon zest
2/3 c sugar
2 eggs, at room temp
4 tsp poppy seeds
1/2 c milk

Preheat oven to 350.
Mix flour, baking powder, and salt.
With mixer cream butter, zest, and 2/3 cup sugar; about 2 minutes.
Add eggs. Stir in seeds.
Fold in flour in 3 parts, alternate with milk in 2 parts. Mix until just combined.
Bake for 25 minutes.

Here's a basic topping for them -
1/4 cup butter
1/2 cup sugar
1/8 cup cream
1/2 tsp vanilla

Melt butter and sugar together. Add cream and vanilla.
Spoon over warm muffins.

*Some things to add more lemon flavor are to use 1/2 cup lemon yogurt instead of milk and to add lemon juice or extract.

Apple Dumplings

This recipe is from the Pioneer Woman herself. And, it was her mother's recipe. Do I need to say more?
These are super easy to make, they smell delicous, they look amazing, and your guests will gush with complements...with their mouths full! Get busy! Make these! Now!

Apple Dumplings

2 Granny Smith apples, peeled and cut into 8 slices each
2 cans crescent rolls
1 stick butter (the original recipe calls for 2, but 1 is all you need)
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12oz) Mountain Dew (I use Sprite)

Roll each apple slice in a crescent roll. Place in a greased 13X9 dish.
Melt butter, gradually add sugar and barely stir. Add vanilla, stir and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon.
Bake at 350 for 40 minutes.
Serve with ice cream, and scoop some of the sweet sauce from the pan on top.

This dessert has an amazing deep apple taste. It just might top apple pie in my book.

As the PW says: WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Pear-Raspberry Heart Pies

I haven't made these...yet! This recipe was in my January Martha Stewart magazine. {I looked for a pic online, but the recipe isn't on her website. Ugh. Not a user-friendly place.} Anyhow, it makes super cute individual heart pies. And, the filling is the perfect red/pink color. I'll make it a point to take a picture when I make them! Who needs the web?

Pear-Raspberry Heart Pies
Makes 10

For the pastry
2 1/2 cups all-purpose flour, plus more for surface
1 tsp salt
1 tsp granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 Tbsp ice water

For the filling
2 firm, ripe pears (Anjou, Bartlett), peeled, cored, and cut into 1/4 inch cubes
2 tsp fresh lemon juice
1 1/2 Tbsp unsalted butter
3 Tbsp granulated sugar
1/4 tsp freshly grated nutmeg
1/3 cup fresh raspberries, coarsley chopped
1 large egg yolk, lightly beaten with 1 Tbsp heavy cream, for egg wash
Sanding sugar for sprinkling

1. Make the pastry: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
2. Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
3. Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over med-high heat. Add pears, and toss to coat. Cook, adding sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.
4. Divide dough in half, and roll out each piece to 1/8 inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.
5. Preheat oven to 350. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough unsing a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sids to seal.
6. Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

Strawberry Shortcake Cookies

I'm considering making these for Abi's 1st birthday party! They're from a Martha Stewart magazine and the picture is delicious.

Strawberry Shortcake Cookies

12 ounce strawberries, hulled and cup into 1/4-inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 Tablespoon granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 ounces (6 Tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat oven to 375. Combine strawberries, lemon juice, and 2 Tablespoons granulated sugar.
Whish together flour, baking powder, salt, and remaining 7 Tablespoons granulated sugar in a large bowl.
Cut in butter with a pastry cutter, or rub in with your fingers until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2 inch icecream scoop, or Tablespoon, drop dough onto baking sheet lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Cookies are best served immediately, but can be stored in an air-tight container for up to 1 day.
Makes about 3 dozen.

Salted Caramel Strawberries

I first saw this recipe in my April 2009 Southern Living. It's been begging me to make them! Well, today is that day! I've made them for a Elf 'n Burritos. A night where our friends get together to eat burritos and watch the movie Elf. They are simple to make and very pretty. A perfect combination of sweet and salty. I think it's sure to be a crowd favorite! Sorry for the picture quality, it was taken with a phone.


Salted Caramel Strawberries

20 large fresh strawberries (rinsed and dried)
40 caramels
3 Tbsp whipping cream
1/4 tsp salt
1 1/4 cup coarsely chopped mixed nuts
Wax paper

Pat strawberries completely dry with paper towels.
Microwave caramels, 3 Tbsp whipping cream, and 1/4 tsp salt in a 1-qt microwave-safe bowl at MEDIUM (50%) power for 3 1/2 minutes, stirring at 1 minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes.
Serve immediately, or cover and chill up to 8 hours.

*I used the new Kraft Caramel bits, no wrappers!
*I would just use chopped peanuts next time.
*Definitely spray your wax paper. I know it's weird, but it'll keep the caramel from sticking.

Lemon Curd Pound Cake

This is such an easy cake! And, absolutely beautiful. It has a golden color, light crust, and smells fantastic! Everything a pound cake should be. It's from my 2009 Southern Living Christmas Cookbook that my aunt gave me. I made it in two loaf pans and it still took the same time to bake. It's a must-make!

Look how the lemon curd drips down the side...

Lemon Curd Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 tsp vanilla extract

1 tsp lemon extract

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts.

Pour into greased and floured 12-cup tube pan.

Bake at 325 for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan, carefully brush Lemon Curd over top and side of cake.

Lemon Curd

2/3 cup sugar

1 1/2 Tbsp butter, melted

2 tsp grated fresh lemon peel

2 Tbsp lemon juice

1 large egg, lightly beaten

Stir together first 4 ingredients in a small saucepan; add egg, stirring until blended.

Cook mixture, stirring constantly, over low heat, 10 to 12 minutes until mixture thickens slightly and begins to bubble on the edges. Remove from heat.

Brush it immediately on cake, it will continue to thicken as it cools.

Grape Jello Salad

Ms. Karen Clark brought this to our church's Thanksgiving dinner. It's a great alternative to cranberries for the holidays. But, I love anything with fruit and jello! This recipe can easily be halved.

Grape Jello Salad

2 packages grape jello
1 large can crushed pineapple
1 large can blueberry pie filling
2 cups hot water

Mix jello and water until incorporated. Add pineapple and pie filling. Congeal in the refrigerator

Top:
8 oz sour cream
8 oz cream cheese
1/2 cup sugar

Mix together. Spread over jello. Optional, can top with pecans.