Everyone loves butter cookies; and Shelly’s are no exception. I was at her home when I tasted these cookies and they were so good, they were addicting! I couldn’t get enough of them!
They are easy and fast to make!
Try them for your next holiday party or dinner. They will surely be a huge success.
Promise!
Ingredients for Butter Cookies
1/2 lb. sweet butter (2 sticks) 1/2 cup of sugar 2 egg yolks 1 tsp. vanilla 2 cups of flour Strawberry Preserve
Preheat oven to 350.
Cream butter and sugar together in blender.
Add egg yolks, vanilla and flour. Mix well.
Using a cookie press, place on ungreased cookie sheet.
If you are not using a cookie press, roll dough into 1 -inch balls.
I really prefer cooking than baking. Good baking is a skill that some people have and some do not. I, unfortunately, am in the “some who do not” category.
Every once in a while, I do give it a try. If a recipe I read seems easy I will make an attempt. This creme cheese carrot cupcake recipe caught my eye.
It is from a magazine called ” Cook’s Illustrated”. This is one of my favorites. The recipes are carefully constructed and prepared more than once to get the best results.
Although it may initially appear to have many ingredients, it was “easy and simple” to make and worth every minute of it. The trick is to measure all the ingredients out first so you have them right there when you need them.
These cupcakes are a must! They come out moist and delicious. The frosting with the pecans on top finishes them off into a delightful decadent treat!
These are great for breakfast, dessert or just to satisfy the need for something sweet. I say whatever the reason, go for it. You won’t be sorry!
Ingredients for Carrot Cupcakes
8 tbsp. (1 stick) unsalted butter, melted and cooled 3/4 cup granulated sugar 1/4 cup dark brown sugar 2 large eggs 1 1/4 cups all purpose flour 3 carrots, peeled and grated on the small hole of box grater 1/2 cup currants or chopped raisins (optional, I used currants) 1/2 cup pecans, chopped, plus extra whole for garnish 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 1 recipe Fluffy Creme Cheese Frosting (to follow)
Adjust oven rack to middle postion and preheat oven to 350.
Line 12 cup muffin tin with paper liners.
Whisk together melted butter, granulated sugar, brown sugar and eggs in large bowl until combined. Using a rubber spatula, gently fold in flour, carrots, pecans, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until mixture just comes together (do not overmix).
Divide batter evenly among muffin cups.
Bake until toothpick inserted in center comes out clean about 25 minutes.
Let cupcakes cool in muffin tin for 5 minutes. They will initially come out round and fluffy, and then they drop down in the middle (at least mine did!). Remove cupcakes from muffin tin and let cool completely, about 1 hour.
Ingredients for Fluffy Creme Cheese Frosting
4 tbsp. unsalted butter, softened 1 cup (4 ounces) confectioners’ sugar 4 ounces creme cheese, softened and cut into 4 pieces 1 tsp. vanilla extract
Soften the creme cheese at room temperature for at least 15 minutes.
Do not soften the creme cheese in microwave or the texture of the frosting will be runny.
Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Add cream cheese, 1 piece at a time, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Add vanilla and mix until no lumps remain.
Mound about 2 tablespoons frosting on center of each cupcake. Using a small spatula or butter knife, spread frosting to the edge of cupcake, leaving small mound in center. Serve.
To Store: Before frosting, transfer cupcakes to airtight container and store at room temperature for up to 3 days. Or you can wrap each individually in plastic wrap, place in zipper-lock freezer bag and freeze for up to 1 month. Unwrap cupcakes, let thaw completely at room temperature, about 3 hours. Then frost on as directed above.
I have so many recipes from my sister-in-law Shelley this blog should be called Simple By Cindy and Shelley! This is one of the recipes she gave me when I first got married and I have been making it ever since.
I know this is another noodle puddingrecipe, but I promised to share all of my favorites and this one is near the top of my list! During the holidays, three of my friends made it and told me it got rave reviews!
The combination of these ingredients is scrumptious! It is great for a brunch or as a dessert! Another great recipe that you can prepare the night before and heat it up the day you are going to serve it!
Ingredients for the Noodle Pudding
6 eggs
1/1/2 cups sugar
1 lb. creme cheese (2 8 0z. packages)
1-pint sour cream
1/2 lb. cottage cheese (8 oz.)
1/2 lb sweet butter (2 sticks)
1 pkg. wide noodles
1/2 cup of sugar and 1 cup of cornflake crumbs combined
Soften butter and cream cheese. (You can put each of them in the microwave for 25 seconds).
Boil noodles 3 minutes less than the time suggested on the package. Drain.
Using a blender, beat eggs, sugar, cream cheese, butter, sour cream and cottage cheese. Transfer to a bowl.
Mix in noodles.
Place in a baking pan. Sprinkle with cornflake crumb and sugar mixture. (use all of it).
Most of the meals I make are simple, clean and healthy. However, when I have company I often make exceptions. You will see in future blogs that there will be many dishes that aren’t necessarily diet-friendly, but rather are indulgent and delicious! This upside-down apple french toast souffle is one of them!
My niece Leslie gave me this recipe for Mother’s Day. I consider myself fairly adept at scanning ingredients and judging whether a recipe will be tasty. Leslie had already tried this one with her friends, and it was a hit, making the decision easy for me.
When you look at these ingredients, what could be bad? Well, nothing! It certainly lived up to all expectations and, as I have said before, it is a crowd pleaser. I made it again for Father’s Day, taking pictures to make following the steps easier. No one complained!
I made it for two consecutive celebrations and everyone loved it the second time as much as the first.
I am sure you will too!
Ingredients for Upside-down Apple French Toast Soufflé 1 cup brown sugar ½ cup margarine or butter, melted 1 tsp. cinnamon 3 apples, cored, peeled and thinly sliced ½ cup raisins 1 challah, cut into 1 inch cubes 2 – 8 oz. packages of cream cheese cut into 1 inch cubes 12 eggs 2 cups whole milk 1/3 cup maple syrup
Spray 13×9 inch baking dish liberally with baking spray. Combine the brown sugar, butter and cinnamon. Spread over the bottom of the baking dish.
Place thinly sliced apples on top of the mixture.
Sprinkle raisins on top.
Place half of the challah on top of apple raisin mixture.
Place the cubes of cream cheese over the challah.
Put remaining challah on top of cream cheese.
In blender mix eggs, milk and syrup.
Pour this mixture over the challah. Make sure to moisten every piece, including the top.
Cover and refrigerate overnight.
Preheat oven to 375.
Bake covered for 35 minutes.
Uncover and continue to bake until top is lightly brown, about another 15-20 minutes.
Let cool for 15 minutes.
Then flip over onto serving platter.
It’s that simple! It is also scrumptious! Hope you try it!
I was lucky enough to get this recipe from my cousin Alan’s mother, Vera.
She is a lovely lady, born and raised in Germany. Her cooking and baking skills are amazing! She is the real deal and has authentic European knowledge.
She cooks without measuring, so it is quite a challenge trying to get a recipe from her. For this recipe, I made her simplify the ingredients so I could pass it on to you. Little did I know, when she grew up in Germany, they weighed all the ingredients!
When I tried this recipe myself, it was difficult to convert it to the exact measurements that were necessary for me to bake it. After many phone calls to Vera, I succeeded!
The season for these Italian plums used in this recipe is very short. When I tried to find them in my market they were called, “plum apricots”. If you can not find them, I am sure you could use apricots, apples or small peaches instead.
Whatever you use, be sure to try this recipe. It is easy and so delicious!
Ingredients for the Tart
5 pounds Italian plums (also known as plum apricots), pitted and cut open almost to the bottom, but not all the way.
2 cups of flour 1/2 cup of sugar 1 egg 1 stick of margarine or butter, room temperature 1 tsp. vanilla 1 1/2 tsp. baking powder Pinch of salt 1/2 tsp. milk if needed
Place all ingredients in a bowl, with the exception of the milk.
With your hands, gently knead mixture together. If the ingredients are not molding into dough or if they are dry, add the milk and continue to mix.
Roll up dough and place into the refrigerator for 1/2 hour.
Set oven to 375.
Grease baking pan with margarine or butter, including the sides.
When dough is ready, press onto baking pan, including the sides. You can use a rolling pin or the side of a glass to help you.
Put plums in rows onto dough, alternating them. (For example, place plums vertically for the first row and horizontally for the second row).
Bake for 30-40 minutes, on the bottom rack in oven. Start checking tart at 30 minutes. You want the dough to be a caramel-like color.
