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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………..

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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!

 

May 152015
 

                                                          Heavenly Angel Food Cake

Dessert coming soon!!

Dessert coming soon!!

Busy day in the kitchen! Was out of spaghetti sauce and meatballs, ice cream, and to top it all off, Kenny has bugging me for an Angel Food Cake! So with the weather kind of yucky today, I decided to spend some time in the kitchen catching up. While I was making the cake, Kenny was making his vanilla ice cream and now I think I have a sugar overdose as I always have to lick my cake mixing bowl to the point that it really doesn’t need to be washed which of course I do!!! Then Husband and I always have to stick our fingers into the ice cream while it’s churning to see how it came out, double trouble today in the Selph’s kitchen, oh well! Angel Food cakes are not on my favorite list for baking as I  find them a little time consuming and a bit fussy when it comes to putting them together. This recipe is by a lady named Julie Warner and all I did to alter it was to use all vanilla extract instead of the almond and vanilla extracts she used.

Heavenly Angel Food Cake
 
Author:
Ingredients
  • 1-1/2 cups powdered sugar
  • 1 cup of cake flour
  • 1-1/2 cups egg whites (10 to 12 eggs depending on size of eggs)
  • 1-1/2 teas cream of tarter
  • 1 cup granulated sugar
  • 2 teas vanilla extract or 1-1/2 teas of vanilla and ½ teas almond
  • ¼ teas salt
Instructions
  1. Move oven rack to the bottom position and preheat oven to 375 degrees.
  2. Combine the powdered sugar and flour and set aside.
  3. In a large bowl, beat egg whites and cream of tarter on medium speed until foamy; beat in the granulated sugar 1 teaspoon at a time on high speed, adding the extracts and salt with the last addition of sugar.
  4. Continue beating until stiff and glossy meringue forms; do not under beat.
  5. Sprinkle flour mixture, ¼ cup at a time, over the top of the egg white mixture and fold in just until flour disappears.
  6. Scrape batter into an ungreased angel food pan; cut through batter gently with a metal knife.
  7. Bake for 30 to 35 minutes until cracks feel dry and top springs back when lightly touched.
  8. Cool completely in pan on wire rack for 2 hours; loosen sides with a knife and remove from pan.

Can’t wait for cake and ice cream topped with strawberries for dessert tonight but maybe after today, I might save more sugar intake for tomorrow. Maybe add some chocolate chips to that dessert too as today is National Chocolate Chip Day, hubba hubba!!!!!

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