This week’s theme for Whip It Up is Old Favorites.
Growing up, the odd occasional Sunday evening my mom would make homemade popovers for dinner. Yes just popovers, served with butter and jam. It wasn’t as great as when we ate Strawberry Shortcake for dinner, but it was pretty good!
I’m pretty sure, she just used the classic Betty Crocker popover recipe. I tried this recipe once. But I found a slightly modified version in my Betty Crocker Healthy New Choices cookbook. I didn’t realize how “slightly” it was actually modified until I went back to my original Betty Crocker cookbook!
Was the recipe easy to follow?
Yes, Just a few ingredients, but my first attempt was unsuccessful, because I didn’t follow the directions at all, because I didn’t read them through. My bad. The 2nd time was much better! My only change was to use standard sized muffin cups (made 9 popovers), and I greased the pan with Crisco and a brush instead of cooking spray, because I really have bad luck with that sometimes.
Did the dish taste good?
yes! The whole wheat added a little nuttier flavor to the ones my mom used to make, but I like that now. I wouldn’t have liked that as a kid! But now it was good. Ate them with butter and triple berry jam – for breakfast!
Would you make it again?
Yes, because love love popovers. And this was really easy!
I made these rolls for brunch this morning. I mixed them up last night and baked this morning. Here is the original recipe, I halved it and modified it for my bread machine, which made it a really simple process. Next time, I will probably substitute butter for the oil, and also grease the sides of the pan. I also rolled raisins inside half of them. Yum!
Overnight Caramel Pecan Rolls
1 cup milk
2 1/4 tsp active dry yeast
1/4 cup warm water
3 tbsp cup white sugar
3 tbsp cup vegetable oil
1/2 tbsp baking powder
1 teaspoon salt
1 egg white
3 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter
1 tablespoons light corn syrup
1/2 cup pecan halves
1/4 cup white sugar
3/4 tablespoon ground cinnamon
1. In bread machine add, milk, water, sugar, oil, baking powder, salt, egg white, flour, and yeast in order directed by bread machine manufacturer. Set on dough cycle.
2. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Sperad in 9×13 inch baking pan. Sprinkle pecans in pan.
4. When dough is finished in machine, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls, using dental floss, thread, or knife. Place the rolls slightly apart in pans. Wrap pan with aluminum foil and refrigerate overnight.
5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
OMG… so good! I made 4 pans for freezer cooking club. Our pan didn’t make it to the freezer. In fact, they’ve all disappeared… so yummy! Found at Simply Recipes… she has a ton of great recipes! Check them out!
1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
Super easy, and really yummy! Found here at the Betty Crocker website
Chai Latte Cupcakes
1 box vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
1 package instant chai tea latte mix (or 3 tablespoons from larger container)
1 cup white vanilla baking chips
1 container (1 lb) vanilla frosting
Ground cinnamon, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Mix in cinnamon. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Store loosely covered at room temperature.
Before the bug outbreak this weekend, (well prior to the bug outbreak in the adults) I made these muffins! My friend Nicole had made them once for our freezer club, so I knew they were good (and that they freeze well).
I was lazy and didn’t buy wheat germ and then forgot about the walnuts, so mine didn’t have a topping like the original recipe. But they were still most excellent! My batch made 24 exactly! Perfect to put several in the freezer for work day mornings!
I’m interested to see if I could substitute flax seed for some of the oil. I may have to try that the next time.
In early December, Nicole, Heather, and I got together to do some holiday baking. I mixed up this recipe, and then stuck the dough in the freezer. I just thawed the dough the other day in the fridge, and baked them tonight! Super yummy, and I still have another roll of the dough in the freezer! The only change I made was using dried cranberries instead of fresh or frozen.
Today is my brother’s birthday. Usually I am the cake maker, but since we won’t see them until Christmas Day. I just decided to make him his favorite cookies to take home. My Grandma used to make Molasses Cookies and my brother loved them. So when I found this recipe, I had to see if they were as good as Grandma’s. I don’t know if they are, but they are excellent! A keeper, unless someone has Grandma’s recipe!
Chad requested Pecan Pie for Thanksgiving dinner. Since his mom had the flu last week we post-poned our Thanksgiving with them until today. I made this pie last night. I made some tweaks to the original recipe to work with what I had on hand and to save some time…
This morning, I was looking to bake. I had some cinnamon chips (made by Hershey, I’ve found them at Cub and at SuperTarget) and some apples. I figured there had to be someway I could combine them… I found a recipe for Cinnamon Chip Apple Cookies… Super yummy! Some of the best cookies I’ve ever had!
I had planned to make egg bake this weekend for our company, but then found out they were going to be leaving very early Saturday morning. And then I forgot to make it last night, so I had some sausage thawed in the fridge that I needed to use.
I found this recipe at bisquick.com. It was excellent. Chad claimed it as a definite keeper. I love the flavor of sausage with syrup. The salty and sweet. This was an excellent combination of that. I think next time I would use a large apple to get some more of that sweet apple flavor as well.