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Jun 172016
 

Glazed Blueberry Honey Breakfast Cake

Blueberry breakfast cake 002

Folks, I’m still picking blueberries, probably 4 quarts already with more to pick tomorrow. I have been giving them away and freezing the rest for use later on. Having so many berries this year is the cause for so many of these tasty recipes popping up on mama. The one thing about our wild berries, is that they do lack a little of the sweetness that you have in the store bought ones which is fine by us because they have that little bit of tartness to compliment these sweet treats I have been posting.

Every morning when I go down the drive to get our paper, I have to stop by just to have a little breakfast for my short journey! This recipe would be a great way to start dad off this Sunday served up with a piping hot cup of coffee. I also topped my cake with some chopped pecans which was the cat’s meow for me but you can add any chopped nut of your liking or DAD’S………..

Blueberry breakfast cake 011

 

Glazed Blueberry Honey Breakfast Cake
 
Author:
Ingredients
  • For the cake:
  • 2 cups flour
  • ¾ cup honey
  • ¼ cup melted butter
  • ¾ cup milk
  • 2-1/2 teas baking powder
  • ¾ teas salt
  • 2 cups fresh blueberries rinsed and dried or 2 cups frozen berries, thawed and drained
  • For the topping:
  • ½ cup powdered sugar
  • ½ teas vanilla
  • 1-2 teas hot water
  • Chopped pecans, as many as you want to add
Instructions
  1. Mix the flour, honey, butter, milk, baking powder and salt in a large bowl and beat for 30 seconds; fold in the blueberries.
  2. Pour batter into a 9-inch round cake dish that has been greased and floured.
  3. Bake in a 375 degree oven for 45 to 50 minutes or until cake tests done.
  4. Cool for 10 minutes.
  5. While cake is cooling, combine the powdered sugar and vanilla and adding enough water to make it to a drizzling consistency.
  6. Drizzle cake immediately and sprinkle with nuts if desired.

Hope all you dads out there get treated like royalty this Sunday! Happy Father’s Day to all and enjoy!

 

Jan 022016
 

Bourbon Chocolate Pecan Cookies

Well, it’s another year gone by and I know some of you made resolutions about losing just a little of that weight we’ve all gained since Thanksgiving. Husband is moaning about getting fat and it’s all my fault but I’m not the one who made him go back for seconds and then top it off with dessert.

I am going to give the sweet treats a little break for awhile after I share this one. My daughter sent me the recipe for these wonderfully rich cookies and of course I couldn’t leave well enough alone, just had to alter and add to it a little bit, especially the pecans!

Coffee?  No..Milk! Milk?     No..Coffee!

Coffee? No..Milk!
Milk? No..Coffee!

 

5.0 from 2 reviews
Bourbon Chocolate Pecan Cookies
 
Author:
Ingredients
  • ½ cup softened butter
  • 1-1/2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teas vanilla
  • 2 eggs, room temperature
  • ½ cup bourbon
  • ½ teas baking soda
  • ½ teas salt
  • 2-1/4 cups flour
  • 1 cup chopped pecans, or any favorite nuts of your choice
Instructions
  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the cocoa powder and vanilla.
  3. Add eggs one at a time mixing well after each; stir in bourbon.
  4. Sift together the baking soda, salt and flour and stir into the mixture.
  5. Fold in the nuts.
  6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart and bake in a 375 oven for about 12 minutes or until set.
  7. Remove to wire racks to cool.

Hope your New Year’s started off well and continues throughout the year. As for us, we had an outside fire in our pot belly stove on our back porch New Year’s Eve and enjoyed our neighbors putting of firecrackers in the distance. Of course, we brought in the new year with some homemade cornbread smothered with fresh cooked black eyed peas to bring us luck to which it did already. Husband won $130 dollars last night on a lotto ticket. One more number and it would have been, pack up our home because we’re movin’ out of Dodge……………………Enjoy!

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