Confession time: it’s been one week today that the kids are out of school. I caught myself taking a peak ahead to see when it is they go back.
I used to look forward to summer when the kids were small, because we would have long days by the kiddie pool and running through the sprinkler. Now it’s just so darn busy. So darn busy, in fact, I didn’t get to make all the recipes that I wanted to bake…so I could take pictures of them for you.
Today was also the 1 week marker in my count down to visiting the PIOneer WOMens RAAAAnch! (that was my opera voice, you like?) GOOD golly Miss Molly. I still can’t believe that I am heading down to Oklahoma “OOOOkLaaHOMe-A” . I keep just breakin out in song.
Also, truth be told my shorts are a little snug so if I bake any more goodies I might need to start boring you with my work out schedule…. I figured you all can live with out a picture or two.
You trust me right…right…RIGHT!
So anywho, I do have a couple more recipes I wanted to share with you so I am just gonna go ahead and get them off my chest and hope you enjoy.
Strawberry Short Cake
Or Biscuits they are the same thing in this house. I once posted about biscuits and boys if you care to read about it you can go back there
. But I didn’t share my biscuit recipe. Stingy Broad!
2 cups flour + more for dusting countertop
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup Crisco (or you can use butter make sure it’s cold)
1 cup buttermilk
1. mix dry ingredients together in a bowl.
2. cut the shortening into the flour mixture, until it is crumbly and even in texture
3. pour in buttermilk and carefully fold dough together
4. give you counter top a generous covering of flour and then dump the dough out on top. shape the dough into a oval, about 1/2 in thickness
5. use a round cup or biscuit cutter and cut out your biscuits place them in a buttered dish and bake at 375 for 20 minutes or until golden brown.
Crush 4 cups of berries add sugar to taste. Let set for at least an hour giving them time to get all juicy and the sugar to dissolve. Then serve over your shortcake enjoy!
Sour Cream POUND Cake
When I had my third child somebody brought me this pound cake along with a meal. I think I fed my family the meal and stashed away the pound cake for myself. I was a lactating mama, I needed my energy. To this day I love this cake. You can also add a 1/2 cup of blueberries mixed in the batter too. But it’s the best with fresh strawberries.
1/2 cup butter softened
1/2 cup sour cream
1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
powdered sugar for dusting
1. Bring eggs, butter, and sour cream to room temp.
2. Grease and lightly flour a 8x4x2 or 9x5x3 loaf pan.
3.In a small bowl stir together flour, baking powder and soda . Set aside.
4. In a large bowl beat butter for 30 seconds, then gradually add the sugar, beating on medium speed for 5 minutes.
5. Add vanilla. Then add eggs one at a time blending well after each.
6. Alternate the flour mixture and the sour cream, beat on low until just combined.
7. Spread batter in pan. Bake at 325 for 1-1 1/4 hours. cool on wire rack 10 minutes in pan then remove from pan and sift powdered sugar over top.
Slice and serve with fresh strawberries and homemade whipped topping.
Right now I am very ticked at myself for not making this for you and taking pics….because as I am typing the recipe out, I am salavating like our golden retriever!
This pound cake is truly TO DIE FOR.
strawberry ALMOND banana MUFFINS
Something a lil’ different. I made these and took them to my friends at the PRC. Little did they know that they are my guinea pigs. They loved them! So I thought I would share them with you too.
1 cup butter
2 cups sugar
1/2 teaspoon almond extract
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup ripe bananas mashed (about 2-3 bananas)
2 cups sliced and diced fresh strawberries
1 cup almonds
1/2 cup flour
1/2 cup brown sugar
1/4 cup cold butter
1 cup powdered sugar
1/4 teaspoon almond extract
1/4 cup milk
preheat oven 325
1. prepare muffins tins
2. with your mixture cream the butter, add sugar and blend for 3 minutes
3. add eggs one at a time until well incorporated. then almond extract
4. measure out flour add the salt and baking soda to the flour then add to egg/butter mixture
mix until all ingredients are mixed but not too long. the batter will be thick at this point
5. now add your bananas, then fold in the strawberries, see how I cut them up in smaller pieces, if you have too big of strawberry hunks in the muffins it will leaves wet doughy pockets in the muffins. We don’t want that!
I used cupcakes papers, because I was taking them to the PRC for a meeting, but you can just grease the muffin pan and that is fine too.
6. Then make your crumb topping and generously cover muffin batter. (see crumb topping instructions below) bake for 15-20 minutes at 325.
7. remove from tins and let cool on a wire rack.
8. after they cool for 15 minutes or so, then drizzle the almond glaze over the tops
Ohh doggie these are so moist and scrumptous. And they smell fabulous. I need to contact someone about creating this in a candle scent!
Here is how I do my crumb topping. If you do not have a food processor you could use a blender or buy your almonds sliced and then chopped them up that way.
Pulse almonds until they are about like the below picture.
Then you can add in flour, brown sugar and butter and pulse until it is a nice crumb topping consistency. So easy…hope you think so too.
Well, friends this ends my week in STRAWBERRIES.
I hope you have enjoyed.
Now I am off to finish packing up my baby for her first weekend at camp.…and myself for a night alone with my husband. YES. It’s true. We are dropping our lil’ gal off at camp and then heading up to Traverse City to chill, and eat, and I am sure we will find a winery or two. Oh I do love Northern Michigan. It’s heaven….one night is really not enough. But these days I will take whatever I get with my man.
Have a super D duper weekend!