A not too sweet dense bread packed with all sorts of good things. Eat alone for breakfast or tea. Or have this as an accompaniment with stews and soups. Use Fiori Di Sicilia for a noticeable orange flavor or vanilla extract for a subtle flavor. An easy healthy recipe for family and friends.
Very proud of this makeover. It’s a makeover for two reasons. I’ve used leftover cake crumbs, and secondly, this cookie is a cousin to a Hermit bar. This all came about while reminiscing with a friend about an old town bakery long gone. Their Fruit Bar, no confirmation by the owner, was whipped up with leftover cake crumbs. I’d never heard of such a thing … replacing flour with cake crumbs. I guess this is a practice in some bakeries. I say when the outcome is like this one, DO IT. Thank you Debbie!
Why is it when I have a great recipe to show off I can’t seem to get a great picture!
A very hard dessert bar to beat! Replace lemon juice with 1 T Limoncello Liqueur and add a few pinches of lemon zest. You have Limoncello Bars. Want even more Limoncello replace a bit of the cream. Click here for my Cheesecake Bar Recipe.
Pound Cake is so versatile. It’s a year around treat but in our family berry season is the most popular. It easily becomes a strawberry shortcake, or we slather it with whipped cream and an assortment of unsweetened berries. Then there’s George who really prefers no topping. That speaks volumes about this recipe.
The house smells of apple muffins, and I remember what my daughter says at a time like this. Mom, this is so cozy. Especially cozy with Grandmother Rose’s vintage crystal, and Mother’s muffin recipe baking up. Things were a lot simpler in the 50’s … for our family anyway … Foods and recipes too. If you’re looking for a muffin with complex flavors and textures this is not the recipe. A simple taste with just a bit of cinnamon and apple tartness sums it up.
He’s a muffin connoisseur. Only three but his muffin must be fresh, moist, and delicious, of course. This recipe is a one bowl mix you can whip up in minutes by hand. Add the topping or not. Hope you enjoy these too!
Here’s my daughter’s guy enjoying my homemade Fudge Pops awhile back. Don’t tell his mom!
My Mother was never big on sweets, or so she would say. But she was always good for a cookie, the moist and chewy variety. My Daughter is pretty much the same, good for a cookie but it better be a pretty darn good one.
These cookies fit the bill for my two favorite Moms.
My Daughter with My Mother 5 years ago.
If you haven’t visited my Daughter’s Inspirational Style Blog catch it here. Beautifully done, Miss.
This recipe, too, is one of my Mother’s … saved from the back of a Mariani Cranberries bag December 2002. I made one significant change, no melted butter. Instead I leave the butter out at room temperature until it almost loses its shape.
We’re getting a head start on this celebration. Believe me, we don’t need an excuse to celebrate with these recipes! Mexican cuisine has always been an important part of our family’s food history. I hope you enjoy viewing some of our favs and give them a try. Search our Mexican Food for more!
Even the best Peanut Butter Cookies might not convert easily to adding jelly. And that is what happened here! But still in the mood for Peanut Butter and Jelly Cookies? I tried another simple recipe that’s been around a long time. You’ve seen it and might have even tried it with a candy kiss. It was a very popular holiday cookie in the day … hmm, about 35 years ago. Yep, it still hangs on because it’s pretty tasty. I’ve simply rolled the dough in chopped peanuts instead of sugar and added jelly before baking. Love the change up! First let me include this recipe pictured here. It wasn’t a total fail and I have some suggestions for a better outcome.