The Backyard Baker
Sunday morning Butter Cake
by Peg Mead on 08/10/15
I ran across this recipes from a quaint little B&B. I made it and let my staff test it out - it was promptly renamed "Crack in a Pan"! You can experiment with all different kinds of additions - I add Pecans to the top before I sprinkle the cinnamon sugar on and it is crunchy and delicious. You might want to add a fruit filling on top of the cheese mixture for a perfect fruity and light pastry cake. Any way that you do it, it is sure to be a hit at your home!!! It is quick and easy - just like we need it in this fast pace life we are in! I hope you enjoy it as much as my staff has :)
Butter Cake
2 cans Crescent Rolls
8oz softened Cream Cheese
3/4 cup Sugar
1 tablespoon Vanilla
1/3 cup Sugar
2 tsp. Cinnamon
1 stick Butter
Grease a 13 x 9 x 2 pan. Spread one can of Crescent Rolls over the bottom. Mix Cream Cheese, 3/4 cup Sugar, and Vanilla and spread over rolls. Spread second can of Crescent Rolls over cheese mixture. Mix 1/3 cup Sugar and 2 tsp Cinnamon and sprinkle over top. Melt stick of Butter and pour evenly over the top. Bake at 350 degrees for 1/2 hour or until golden and bubbly.
Soup for your Soul
by Peg Mead on 01/08/15
Well I have to confess, I am a terrible Blogger!! Who would have thunk it with as much as I like to talk!! But I am! Anyway, I hope everyone had a wonderful holiday season and an even better start to the new year. I am hoping that 2015 brings much happiness, health, and prosperity to all of you :o)
I just asked Siri (my phone) what the temperature was and she replied, brrr 28 degrees. She is right it is brrrrr cold!!! And what is better when it is so cold - Soup!! There are lots of different kinds of soups, but I have been looking to make quick, easy, and healthy ones. I have one that I love and want to share with you, it can be put together with very little effort and time, but still is good to the last bite. You can use dry black beans and go through all time to prepare them, but I have found the canned Black Beans are really good and much easier when you don't have the time.
Easy Black Bean Soup
2 cans of Black Beans
1 cup diced Onion
1/2 cup Bacon Pieces or diced Ham
3 cups of Chicken Stock
1/4 tsp. Chili Powder
dash of Cumin
1/4 tsp. chopped Cilantro (only if you have some)
Sautee chopped Onions and Bacon or Ham pieces until onion is translucent. Take one can of Black Beans (do not drain) and process in food processor until chopped fine. Empty processed Black Beans and the other can of Black Beans into the pot with the onion mixture. Add Chicken Stock, Chili Powder, and Cumin. Let simmer for 20 minutes. Mix in chopped Cilantro. Season to your taste by adding more Chili Powder for a spicier flavor or more Cumin for a smokier flavor. Take a masher (like you use for making mashed potatoes) and mash the beans in the soup. Let simmer for another 10 minutes. This soup is a great source of protein and goes well with cracker, corn bread, or tortilla chips. You can add a dollop of sour cream, sprinkle with fresh chopped cilantro, or strips of tortilla chips.
Here is to a hot bowl of Soup on a cold winter's night! Eat healthy my friends :) Peg
Bake some Holiday Happiness
by Peg Mead on 11/22/14
Hi Everyone! I have had so many people ask me for my recipes, that I decided to start a Blog to share some of my all time favorites with you. Whether you are a novice or a chef, a good dish always starts with a great recipe. After that you can add to or take away from the recipe to make it your own! With such hectic and busy lives, we have gotten away from the nightly family meals where we catch up on what is going on. The holidays offer such a wonderful opportunity to re-connect with our family and friends and be able to sit down and enjoy the food and the company. So during this holiday season, my wish for you is to create such happiness that you will remember and continue with it all through the year!
The first recipe I want to share with you comes from my Grandmother Morris. We call it Lime Jello Salad, but the original name was Men Like It Salad. When I was young and we would have family gatherings at Thanksgiving, my Grandmother would make a separate dish of this just for me. I thought it was because I was her favorite, but later I found out that it was because I would eat the entire dish myself and then there was none for anyone else!!! Either truth worked, because I got a whole pan just for me :) It is always a part of our menu and holiday tradition. I hope you enjoy it as much as my family and I have!
Lime Jello Salad
2 small box of Jello Lime Jello
1 small can crushed Pineapple
1/2 cup mayo
6 oz cream cheese (softened)
1 small carton whipping cream (whipped)
1 1/2 cups of miniture marshmallows
1 1/2 cups boiling hot water
3/4 cup chopped pecans
You can make this in a two quart dish or mix up and put into a mold. Put Jello and marshmallows in dish. Pour hot water over and mix until jello is dissolved (you may still have marshmallow pieces and that is good!) Put into refrigerator and let cool for about 10 minutes. In the meantime mix softened cream cheese and mayo together. ( I use Kraft, but I am sure whatever brand you use would still taste good. ) Stir in the crushed pineapple, juice and all, and mix thourghly. Stir into cooled jello. Place back into the refrigerator. Whip the cream until light and fluffy. Stir in whipped cream and chopped pecans. Let set for a few hours. Enjoy!!!
Wishing each of you happiness in the kitchen ~ not just for the holidays, but for always!
Peg
