Wednesday, July 30, 2014

Cherry Pineapple Cheese Dip or spread

 Today I was feeling creative and hungry too so I used a few items in my frig and pantry and came up with this tasty appetizer.  I used fresh Bing cherries in this recipe but I am sure canned Bing cherries would work(drain well)and crushed pineapple. Simple ingredients for this nice dip or spread..

I served it on Ritz Crackers but any slightly sweet/salty cracker would work or even celery stalks would work.


1 small can pineapple tidbits or crushed pineapple.(reserve liquid)
 1/2 lb. pitted cherries.
4 oz. softened cream cheese
 1 small vanilla or pineapple yogurt .
toasted coconut (optional)

  Place all ingredients in food processor or blender on chop and process for a few minutes.  You want mixture to be thick so pulse several times enough to get cherries to break in small pieces.  If needed add small amount of pineapple juice to thin. Place in bowl, top with toasted coconut and serve with crackers of your choice.

Note:  Low fat cream cheese and low fat yogurt can be used to cut fat content.

A great summer appetizer.

From my kitchen to yours,

Lemon Zucchini Bread

Looking for a way to use up some of your summer zucchini?  This recipe is wonderful and easy to do.  I didn't have all of the ingredients as the recipe called for so I used what I had available and it turned out great!  Tasty and full of natural lemon flavor great for breakfast or with coffee or tea as dessert.  Other than seeing a few green specks you would never know you had grated zucchini in this great bread.  No yeast involved!

FYI:  I found this recipe on a blog called Lil' Luna.  She (Krystin) is a stay at home mom who shares wonderful recipes, like this amazing lemon zucchini bread.  Thank you Krystin. Please check out her blog for more easy bread recipes.
Lil' Luna 


  • 2 cups cake flour ( I used regular presifted flour) 
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar ( I used I cup)
  • 2 TB lemon juice
  • 1/2 cup buttermilk (made my own by added 1 tsp. vinegar to regular milk)
  • zest of 1 lemon
  • 1 cup grated zucchini
Note:  Buttermilk substitution 1 tsp. per 1/2 cup of white vinegar or lemon juice into milk and let set for a few minutes.  It works!
  • Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1+ TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs with oil and sugar until blended.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend on low speed with electric mixer until all is well combined..
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes or more.  Mine took longer to bake
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Tuesday, July 29, 2014

Easy Bake Scones! Make them, eat them, or freeze them!

My family loves scones, quick and easy grab to take along or eat at home with a cup of java or tea.. 

Cranberry/almond are our favorite so along with making those today I made some Easy Bake scones too!  Note: You should use self-rising flour for this recipe!   Happy Baking!!

Note: Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all-purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour.

Loving Pillsbury Flour

 Heat oven to 400 degrees..Line a baking sheet with parchment paper.

Place 3 cups self-rising flour in a bowl..Make a well in center and add 3/4 cup lemon lime soda and 3/4 cup heavy cream.  Mix with fork until blended..Do not over mix.

Drop by large tablespoons onto baking sheet.  Sprinkle with sugar and bake until golden brown..18 to 20 minutes..Serve warm with jam or cream..or add dried cranberries for a change.

Recipe makes 8 large scones

Mock Devonshire Cream (I found this recipe in Condiments and Sauces)

3 oz. softened cream cheese
1 tablespoon sugar
1/8 tsp. salt
1 cup heavy cream

Beat cream cheese, sugar and salt until well blended..Pour in whipping cream slowly,.  Beat with mixer until cream is stiff.. Store in refrigerator..Makes enough cream for 12 scones...