Peach Buttermilk Scones

This is my mom's recipe that I used before to make blueberry scones. They were a huge hit with hubby and dad and me of course. It is peach season now and I already made Peach Streusel Coffee Cake and dad kinda hinted that the store bought scones didn't taste good as the ones I made . He loves peaches , so I figured why not try peach scones. SO today I am food shopping and plan to stop by the local fruit & Veggie ,Sloan Boys Market on the way back. They have fresh grow veggie and fruit. So I hope to be making a batch this afternoon some time.

 ♥

☺~~HAPPY BAKING~~☺

Makes 12

INGREDIENTS
3 cup all-purpose is fine
1/2 cup sugar
2 1/2 tsp baking powder

1/2 tsp baking soda 

1 cup buttermilk
1  stick butter, melted in microwave
1 cup of  peach's, skinned and chopped into pieces* 

DIRECTIONS

Peach Streusel Coffee Cake

Well fresh Jersey peaches are out and they are juicy and sweet. So I decided to make a peach coffee cake. I usually make  Peach Kuchen, a german cake past down from my grand mother.  I am sure with all the peaches that are out I will be making that next. I am bringing half this cake to dads tomorrow . He will be my taste tester. I am SURE it is Yummy

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS


1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
1 egg
4 tbsp. (1/2 stick) unsalted butter, melted
½ cup milk
1 ½ tsp. vanilla extract
2-3 peaches, 1 lb. total, fresh or frozen, chopped into eighths


DIRECTIONS


Preheat oven to 350°. Grease a 9-inch round pan.


To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, and vanilla extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.


Fold in chopped peaches.

 Spoon some of the batter into the prepared pan and spread evenly. 

Sprinkle with some of the streusel.( recipe below)  

Then pour in rest of batter and sprinkle rest of crumbs evenly

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve the cake warm or at room temperature, cut into wedges.




INGREDIENTS OR STREUSEL

1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3 tbsp granulated sugar
1/2 tsp ground cinnamon
3 tbsp cold unsalted butter, cut into small pieces

 In  a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. 

Blueberry Lemon Bread

I just love summer fruit. I love having a bowl of cherries,watermelon, blueberries and juicy ripe strawberries in my fridge to snack on, or bake with. 

So here is another blueberry recipe, as I bought another container of fresh picked blueberries. YUM

♥

☺~~HAPPY BAKING~~☺

Ingredients

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 tsp. pure vanilla extract
1 Tbsp grated lemon zest (about 1 lemon)
1/2 cup  milk
1 cup fresh blueberries

Directions

Amazing Egg Muffin Cups

My husband found this recipe and mentioned maybe I could make it. So he posted it on my Facebook page. My dad saw it and he wants the recipe so he can make it. SO I figured i would add it here so I can find it to make sometime this week. 

♥

☺~~HAPPY COOKING~~☺

Yield: 12 servings

INGREDIENTS

3 cups refrigerated hash browns, or frozen thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
12 breakfast sausage links
6 eggs
2 cups (8 ounces) Shredded Mexican blend cheese ( or cheese of your choice)
1/4 cup red bell pepper, chopped or veggie of your choice
fresh chives or green onions, chopped , for garnish


PREPARATION

Irish Blueberry Scones

I got this recipe from my mom's recipe collection my dad gave me. I found a lot different ones on pinterest and online, but Mom's is ALWAYS the best. They came out great... my husband loved them and he isn't a big scone eater. I packed some up to bring to my dad's tomorrow and hubby was like your taking the scones lol I assured him I left some for him.

♥~Happy Baking~ ♥

Pre-Heat Oven to 350'


Ingredients

3 Cups Flour
1/2 cup sugar
2  1/2 tsp backing powder
1/2 tsp baking soda
dash of salt
1 cup buttermilk ( low fat)
1 stick butter, melted
1 cup raisins, or blueberry's, or cranberries, or what ever you like to add

Directions

Put dry ingredients in bowl. Add buttermilk, melted butter and raisins
( or what ever you decide to add I added blueberries)
Mix the batter, using a wooden spoon, do not over mix. Shape into 12 round scones. Place on ungreased cookie sheet. 
Bake for 10 mins on each side , when bottoms are golden brown. 
( Ovens may vary )

Enjoy!

Pineapple Upside-Down Cake

                            This is my hubby's favorite cake! I don't make
                   it as often as he would like but he is always very happy when i do.
                                         There is never any leftovers lol
                                             ~~HAPPY BAKING~~
                                                           ü 

1 - 9 inch round cake

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Preheat the oven to 350 ' F (175 degrees C).

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Put the maraschino cherries

Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition.

Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven.
Bake for 45 to 55 minutes, or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Old fashion Nilla Banana Pudding Recipe

Grab a spoon and take a taste trip down memory lane with this banana-tastic dessert. A childhood favorite that's as rich and creamy as you remember.

Ingredients
 3/4 cup sugar, divided
 1/3 cup flour
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 bananas, sliced


Directions
Mix  1/2 cup sugar, flour  in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly.
Remove from heat; stir in vanilla.


RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form.

Spread over custard, sealing well to edge of dish.

BAKE 15 to 20 min. or until lightly browned.
Cool slightly.


Top with reserved wafers and sliced bananas  just before serving.

Try Single Serve recipe here> Single Serve Nilla Banana Pudding

Single Serve Banana Pudding with Nilla Wafer Cookies

 ~~Happy Cooking ~~ ENJOY  ü 

Serves 6

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 1/2 cups half-and-half

2 large egg yolks

1 tablespoon unsalted butter

2 teaspoons vanilla extract

4 medium bananas

24 Nilla wafers, broken

Additional bananas and Nilla wafers, optional

Whisk sugar, cornstarch and salt together in a medium saucepan.

Gradually whisk in half-and-half,

then yolks. 

Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 3 to 5 minutes. 

Remove from heat, add butter and vanilla and whisk until butter has melted. 

Transfer to a 2-cup measuring cup that has a pouring spout.

place a few Nilla wafers on bottom of 6  4-oz. ramekins or custard cups. 

pour in  pudding among cups, top with sliced Banana's

 Cover each dish, pressing plastic directly onto pudding. Chill for at least 2 hours.

Blueberry-Buttermilk Bundt Cake

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Also lightly dust the blueberries with flour to keep them making batter blue.
HAPPY BAKING ~~ENJOY ü


Makes 12 servings

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1 tablespoon grated orange peel

2 teaspoons vanilla extract

3/4 cup buttermilk

2 cups frozen blueberries

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
 Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate,  Drizzle Buttermilk Glaze over cake, or dust with powder sugar and serve.



Buttermilk Glaze

1 cup confectioner’s (powdered) sugar

2 tablespoons buttermilk

2 teaspoons vanilla extract

in a small bowl, mix all 3 ingredients and stir until you reach a uniform consistency. add or reduce milk to reach desired thickness.

Drizzle glaze evenly over  cake

English Muffin Bread

This is an easy bread to make and tastes great!
It makes 1 loaf. Taste even better toasted with
butter and jelly or what ever you perfer.

3 cups unbleached all-purpose flour

1 Tbsp. sugar
1½ tsp. salt
¼ tsp. baking soda

1 Tbsp. instant yeast (not rapid rise)

1 cup milk

¼ cup water

2 Tbsp. vegetable oil or olive oil

Nonstick spray

Cornmeal for sprinkling in pan

1 Tbsp. melted butter

In the bowl  mix together flour, sugar, salt, baking soda, and yeast.

In a separate microwave-safe bowl, heat milk, water, and oil to around 125° F.
Using an instant-read probe thermometer is the best way to get a precise reading here, which is important because you want an accurate temperature to properly activate your yeast.

Pour the hot liquid over the dry ingredients in the mixing bowl and beat at high speed for 1 minute. The dough will be very soft and sticky.

Lightly spray an loaf pan , and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan loosely with plastic wrap or a lightly dampened dish towel. Move the dough to a draft-free, warm space in your kitchen (I put mine in the microwave). Let the dough rise till it’s just barely crowned over the rim of the pan which will take about an hour.

While the dough is rising, preheat the oven to 400° F.

Remove the cover, and bake the bread for 20 to 22 minutes or until golden brown and its interior temperature is 190° F.

Remove the bread from the oven, brush with melted butter, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.

IHOP Buttermilk Pancakes

I was surfing Pinterest tonight and came across this recipe for IHOP pancakes. I LOVE Pancakes and I LOVE IHOP. MY dad and I go often when I go visit him, especially since I been having such trouble eatting foods, one thing I can eat is pancakes. I can't use butter but i can use syrup. SO I just had to blog this recipe!! And share it with others.
The Recipe book this is from is America's Most Wanted Recipes 
Also you can add your favorite fillings or toppings. Try it with this home made Syrup

INGREDIENTS
1 1/4 C. Flour
1 1/2 tsp. Baking Powder
2 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner )

DIRECTIONS
Place first five ingredients into a bowl, add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth.

Heat a frying pan or a griddle. Fry pancake on medium low heat. To a hot pan or griddle pour a little oil or spray with a none stick vegetable oil.

Pour batter to a desired size. Let batter start to show small bubbles on top before you turn pancake over to finish cooking.

Turning pancakes is made much easier if you spray your pancake turner with a none stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seams to be to thick add a little more buttermilk and mix well.

This recipe makes about nine 4" - 5" pancakes.

Serve warm with your favorite syrup.