Top 3 Recipes of 2023

As the year 2023 comes to a close I was viewing the recipes that you, my readers, have continually returned to.  They are foods that are continually in my cooking rotation!  My family also put them in our list of "family favorites".  I have also learned that the recipes are sought after any season of the year!  Rather than list them all, the Top 3 are listed below.  

Click on the name of the recipe to view the directions. 

Top 3 Recipes of 2023

The Baked Seafood Casserole is an entree for a special occasion.  It is delicious!

The Best Ever Irish Soda Bread recipe is sought after especially during the month of March.  At that time so many of us will be baking an Irish Soda Bread or two or three.  Filled with raisins, a slice or half slice is enjoyed at breakfast. 
***Note- Irish heritage is not needed to bake nor enjoy this bread!

A slice of the CranOrange Coffee Cake is a great dessert.  I serve a slice with a small scoop of vanilla ice cream.  So yummy!  

These are some of my favorite things!

Enjoy!
Yummy!

   

I wish you
a Happy
and a Healthy New Year!!!

~CranOrange Coffee Cake~

CranOrange Coffee Cake
before the Almond Icing is drizzled on top.
(File Photo)

CranOrange Coffee Cake!!  A slice of this delicious cake served with a small scoop of vanilla ice cream is just the best!  It's another great dessert to enjoy at this time of year.  Whole berry cranberry sauce is one of the ingredients.  Years ago when baking this cake I used a cranorange relish, but now I use the whole berry sauce and orange extract.  I also use my Tube Pan rather than my Bundt pan. 

Ready to be placed in my oven.
(File Photo)

This CranOrange Coffee Cake is another yummy dessert that can be baked early.  After the cake cools completely wrap it in foil and place it in the freezer.  The day before you plan to serve it, defrost and drizzle the cake with the Almond Icing.  

Click here for my recipe for this delicious cake! 

My cake for the holidays is already in my freezer! Will you be baking one also?

Enjoy!
Yummy!

   

Blueberry Torte

Blueberry Torte
(File Photo)

A Blueberry Torte!  It is one delicious dessert!  Whenever I bake this torte it always looks just like the photo above, too!  Never fail.  A slice of this yummy treat tastes even better when it is served with a small scoop of vanilla ice cream on top!  There is no need to only bake it for a special occasion.  However, with Valentine's Day approaching I have been thinking of baking one for us to enjoy!
 

Ready to be baked!
(File Photo)

Either fresh blueberries or frozen (and defrosted) blueberries can be used.  Sometimes, after we have enjoyed a slice of Blueberry Torte, I cut 2 slices to wrap/ freeze.  What a special treat to find them in our freezer in a few weeks!

Click here for the easy recipe for Blueberry Torte.  Then, add any ingredients that you do not already have to your grocery list.  Bake one this weekend!

Enjoy!
Yummy!  

Cranberry Cake

Cranberry Cake
Icing will be drizzled over the top!
(File Photo)

For so many years I baked a yummy CranOrange Cake for my family to enjoy after Christmas dinner.  Then, for some reason that I cannot remember, I did not bake it.  A few years after that, this special cake became known as "the cranberry cake you used to bake".  After this cake drought this yummy treat found its way to our table, again.  Then, once again I stopped baking it.  Over this past weekend I surprised my family!  "The cranberry cake you used to bake" was enjoyed for dessert.  Slices were served with small scoops of vanilla ice cream!  It brought back memories from long ago!  The cake?  Oh, it was delicious!  So good!!  During this year I will once again take out my tube cake pan and bake another one to surprise them again. 

I bake this cake in my tube baking pan rather than using a bundt pan, because it works better.         

Ready to be placed in the oven!
(File Photo)

 

 

Many years ago I posted the recipe for this yummy cake that is a family favorite.  Click here to view the recipe.  We may have changed the name a bit, but this cake is just delicious!  Plan on baking one, too!     

Enjoy!
Yummy!

~Blueberry Torte~

~Blueberry Torte~
(File Photo)

There were fresh local blueberries in our fridge, so the timing was right! I had been thinking about baking a Blueberry Torte ever since the Blueberry Freezer Jam was ready to be placed in our freezer. That was about a week ago. Yesterday was the designated day to take out my springform pan and bake this delicious dessert.  I have learned it is very easy to cut slices to serve if I bake this dessert in the springform pan. The sides of the pan are removed while the torte continues to cool.  That pan comes in handy and is not only used when baking cheesecakes.

A few years ago I wrote a post that included the ingredients and the directions for this yummy dessert. Click here to view it.  

Ready to be placed in the oven!
(File Photo)

 
Yes, frozen/ defrosted blueberries can be used in this recipe. In my area the local juicy yummy berries are ripe now, so it is a great time to bake this. Quite often I save out 2 slices and freeze them, so we may enjoy them at a later date.  It is a wonderful surprise to open the freezer door to look for a special treat. And find slices of Blueberry Torte! 

Before serving a slice of this yummy Blueberry Torte, place a small amount of vanilla ice cream on top!  It is so good! Bake one this summer!

Enjoy!
Yummy!

Blueberry Torte

Blueberry Torte cooling!

Blueberries always taste so good!  During the local growing season here in Massachusetts we enjoy them in cereal.  That is also the time when I prep/ freeze them to use in baking desserts during the colder months.  A bag of frozen blueberries was taken out of the freezer 2 days ago, so they could defrost in the fridge.  On New Year's Eve and New Year's Day it's great to enjoy a special dessert.  One that does not require every utensil in my kitchen to prepare and also one that is easy to make.  I'm talking Blueberry Torte!  This was a great choice!  It is so good. 

Click here for the recipe!

This would be a great dessert to bake for any special occasion.  Fresh or frozen/ defrosted blueberries are used.

When serving a slice of this delicious dessert add a little vanilla ice cream or whipped cream on top!

Enjoy!
Yummy!

and...
Happy New Year!!!

Blueberry Torte

Blueberry Torte
(File Photo)

Decisions, decisions, decisions! There are so many yummy desserts that can be baked to enjoy after a delicious Easter Dinner.  What would be the choice??  Last night the vote was cast!  Blueberry Torte!  A slice of Blueberry Torte served with vanilla ice cream.  That led to a package of frozen local blueberries from our large freezer to be placed in the fridge to defrost overnight.

A slice will be served with vanilla ice cream
(File Photo)

This dessert is always so good.  A light cinnamon flavored cake filled with blueberries.  It taste delicious any time of year.  Did I mention that this dessert is easy to prepare?  It is.

I use 1 Whole Egg + Egg Whites along with Soy Milk when preparing the cake batter.

Click here for my recipe!

The afternoon is moving along and I need to get started!  Now, it's time for me to pull up my recipe on my iPad and get started.

Enjoy!
Yummy!

Happy Easter!!!

         

~Blueberry Torte~

Blueberry Torte

Do you enjoy desserts filled with blueberries?  Our supply of the local fruit in the freezer is almost gone!  How did that happen?  There are only 3 bags left.  I had plans for one bag this past week. 

The blueberries were defrosted & good to go!  One stick of unsalted butter was on my counter along with my springform pan.  A Blueberry Torte was on my mind.  This yummy light dessert is filled with 2 cups of blueberries.  Marian Burros' & Lois Levine's very popular Plum Torte is enjoyed by so many people, you've probably seen the basic recipe before.  But, I don't use plums when baking this dessert.  I use blueberries.  Blueberries are just the best with my family, so we enjoy a Blueberry Torte!  It's so delicious!  I've changed the original recipe a bit, but always use a stick of unsalted butter.  Margarine just doesn't make it, here.

My Changes:

• Use 2 Egg Whites + 1 Whole Egg.
• Add 1 teaspoon Cinnamon into batter.
• Add 1/4 Cup Milk (I use Soy Milk) into batter.
• Sprinkle less Cinnamon/ Sugar on top.

After prepping the batter, spoon into a springform pan that has been sprayed with PAM.  Use fresh washed blueberries or defrosted drained frozen blueberries.  Scatter on top of the batter & slightly push in.  Sprinkle on the cinnamon/ sugar mixture & place in the preheated 350°F oven.  In 45- 50 Minutes a yummy dessert is baked!

Ready to be placed in the 350°F oven.

Blueberry Torte
     adapted from Marian Burros' 
     & Lois Levine's Plum Torte recipe

Oven:  350°F          Baking Time:  45- 50 Minutes

Ingredients:
1/4 lb. unsalted Butter, softened  
3/4 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon- can use a little less.
pinch of salt
1 Whole Egg + 2 Egg Whites
1/4 Cup Milk- can be Soy, Whole or Low Fat
2 Cups Blueberries- defrosted, drained frozen or fresh washed 

For Cinnamon/ Sugar Mixture, combine:  

• 1 Tablespoon Sugar
• 1/2 teaspoon Cinnamon

***I've saved an empty Cinnamon container with shaker top to make/ store my Cinnamon/ Sugar Mixture.  
      This comes in very handy!  

Method:  

1. Using a mixer, combine Butter & 3/4 Cup Sugar, beat.
2. To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
3. Beat with mixer.  Batter will be stiff. 
4. Slowly add 1/4 Cup Milk & beat.
5. Using a large spoon place batter in springform pan that has been sprayed with PAM.  Spread evenly.
6. Place Blueberries on top of batter & gently press in slightly.
7. Sprinkle Cinnamon/ Sugar Mixture on top.
8. Bake in preheated 350°F oven for 45- 50 Minutes.
9. Use toothpick or cake tester to test for "doneness".
10. Place on cooling rack for 10 Minutes.
11. Remove sides from springform pan.  Cool longer.
12. When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
13. Place another cooling rack on top of torte, flip over.  Remove bottom of pan.
14. Then place plate on torte bottom & flip again.
15. Serve slices with vanilla ice cream or dollop of whipped cream.

Slices of this Blueberry Torte also freeze very well!  It's a great dessert surprise to locate in the freezer after a busy day!  However, this time there were no extra slices to freeze.  There are a couple more bags of local blueberries in our freezer!  :)

Enjoy!
Yummy!

           

"Welcome Bag" Cookies!

Sour Cream Sugar Cookies cooling!

A beautiful day, loving family members/ close friends, happy guests, a meaningful ceremony, delicious food.  These are some of dreams on the "wish list" for Brides & Grooms as they prepare for their wedding day.  My son's & daughter- in- law's wishes did come true when they were married a little more than 2 months ago!

They wanted their guests to feel very special and also very welcomed during the weekend!  They did succeed!  A Welcome Bag was waiting at the hotels where the overnight guests were staying.  This was a very thoughtful gift and it was also a gift that was new to me.  Each bag with a cute logo contained bottled water & munchies.

After I learned about the Welcome Bags, I knew that I wanted to add a tidbit for the happy guests who would be celebrating a very special occasion.  Suddenly it came to me!  Cookies, specifically
Sour Cream Sugar Cookies!  These rolled out/ cut out cookies are definitely a family fave and they would be a great surprise!  They are my holiday cookies! 

My Heart and my Bell cookie cutters were located quickly!  The wedding colors were Purple + Sage, so Lavender & Green colored sugars were purchased for the bells along with plastic bags & ties.  The Red colored sugar I already had  for the Hearts!  Fat Free Sour Cream, Low Salt Butter, Sugar & Flour were placed on my grocery list.  These cookies were baked 3 weeks before the wonderful wedding & placed in our freezer until needed.

Sour Cream Sugar Cookies are a 2 day process.  I prepared 4 batches of batter - each separately and placed in my fridge overnight.  The next day 250 rolled, cut- out cookies were baked.  After they cooled, stacks of cookies were carefully placed into Gallon Sized Ziploc Freezer bags.  Then they were placed very carefully on a shelf in our large freezer.

The day before we drove to upstate NY for the beautiful wedding, the cookies were defrosted.  Each cute cookie bag contained 1 decorated cut out Heart + 1 Bell per person.  These soft, light, yummy cookies were for a very special couple & their guests!

For those of you who have a special family member or friend who will be getting married, bake these delicious cookies to place in the Welcome Bags!  They are definitely a yummy treat!  There is nothing like a homemade Sugar Cookie!  The Sour Cream makes it very light.  This is my fave Sugar Cookie!

Packaged & ready for the "Welcome Bags"!

***Note:  1 batch required 1/2 hour to prepare the dough.  1 batch required 1 hour to roll out/ cut out & bake the next day.  The recipe for 1 batch is below along with a printable recipe card.

Sour Cream Sugar Cookies
     printable recipe card (click here)

Oven:  375°F
Yield:  About 5 dozen, depending on size

Ingredients:
4 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 Cup unsalted Butter, softened
1 and 1/2 Cups Sugar
1 Egg
1/2 Cup Sour Cream (can be Fat Free)
1 teaspoon Vanilla Extract

Colored Sugars for Decorating
Cookie Cutters

Method:

Day 1-

1. In large bowl with electric mixer beat Butter and Sugar until light and fluffy. 
2. Add Egg, beat.
3. Add in Baking Powder, Baking Soda, Salt and Nutmeg. 
4. While beating on Low, slowly add Flour, 1 Cup at a time. 
5. Add in Vanilla and Sour Cream. Beat on Medium until well combined. Dough will be stiff. 
6. Remove dough from bowl and place on plastic wrap, wrap dough.
7. Place wrapped dough on aluminum foil and wrap well.
8. Refrigerate overnight.  

 Day 2-

1. Preheat oven to 375°F.
2. Unwrap dough and cut into four parts. 
3. On well floured surface, roll dough to 1/4" thickness. Use cookie cutters.
4. Place cookies on pan/ sheet 1" apart. (Maybe 12 cookies to a sheet.) 
5. Sprinkle with colored sugars. 
6. Bake 10 - 11 Minutes. Bottom of cookies will be a light golden brown. 
7. Remove with spatula to wire cooling racks.  
8. When cool store in airtight containers.

***My very thoughtful hubby definitely helped on baking day!!!  Four hands worked twice as fast with an oven door opening & closing every 11 minutes!   :)

The 4 batches of Sour Cream Sugar Cookies were cooled & a few hours later packaged in freezer bags.  Into our large freezer they were placed.

Yes, they were a delicious treat for all of the over night guests, including our family!  :)

We all Enjoyed!
Yummy!

          

CranOrange Coffee Cake

CranOrange Coffee Cake (cooling)

There is only one way that my family enjoys Ocean Spray Whole Berry Cranberry Sauce - and that's in CranOrange Coffee Cake!  Enjoying a slice of this moisty colorful cake after dinner on Christmas Day has become a tradition.  During the holiday season it can be baked early on, cooled, wrapped in foil and placed in the freezer.  Then, the day before serving, this cake (that is baked in a Bundt or Tube Pan) is defrosted and an Almond flavored icing drizzled over the top.  Yum!   

Years ago, I used Ocean Spray CranOrange Relish when preparing this tasty dessert.  Since I no longer can locate this item in grocery stores, the Whole Berry Sauce combined with 1 and 1/2 teaspoons of Orange Extract works very well.
 

Ready for the oven

I try to use less Whole Eggs when baking, so rather than use 2 Whole Eggs, I use 1 Whole Egg + 2 Egg Whites in the batter.  1 Whole Egg = 2 Egg Whites when baking.  Fat Free Sour Cream is also an ingredient.  The recipe for our favorite cake is below. 

CranOrange Coffee Cake  printable Recipe Card

Oven: 350°F

Time: Bake 55 Minutes or until cake tester or toothpick comes out clean.

Ingredients:
1 Stick (8 Tablespoons) Unsalted Margarine/Butter, softened
1 Cup Granulated Sugar
1 Egg + 2 Egg Whites (or 2 Whole Eggs)
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Fat Free Sour Cream
1 teaspoon Almond Extract
*****
8 ounces Whole Berry Cranberry Sauce Plus
1 and 1/2 teaspoons Orange Extract

OR 1 container CranOrange Relish

Method:

1. Spray 9" or 10" Bundt Pan or Tube Pan with PAM & flour.
2. Preheat oven to 350°F.
3. Using mixer, Cream Margarine/Butter with Sugar.
4. Add 1 Whole Egg + 2 Egg Whites (or 2 Whole Eggs) and blend well.
5. Add dry ingredients alternating with Sour Cream.  End with the dry ingredients.
6. Add Almond Extract.
7. Combine 8 ounces Whole Berry Cranberry Sauce with 1 and 1/2 teaspoons Orange Extract in separate bowl (if using).
8. Place 1/2 of batter in Bundt Pan, spread evenly.
9. Top with 1/2 of Sauce, spread.
10. Carefully add remaining batter, spread.
11. Follow with remaining Sauce, spread.
12. Bake at 350°F for 55 Minutes or until cake tester or toothpick comes out clean.
13. Cool on wire rack for 5 Minutes.
14. Remove cake from pan and cool.
15. After cooling, wrap in foil and freeze until needed.

The day before CranOrange Coffee Cake will be served, defrost and drizzle with Topping.

Topping:  Blend 3/4 Cup Confectioner's Sugar, 2 Tablespoons Water + 1/2 teaspoon Almond Extract until smooth. 

Every year we enjoy this delicious CranOrange Coffee Cake with an Almond Icing!  And...a small scoop of vanilla ice cream on the side!  The beginning of this week my "to do' list includes baking and freezing our Christmas cake.

Does your family enjoy a special cake during the holidays? 

Enjoy!
Yummy!

Blueberry Delisimo!!!

Valentine's Day is a few days away.  I do know what scrumptious dessert I'll be baking in two days. The Blueberries that I'll be using are in my freezer and they will be defrosted in my fridge. Yes, fresh berries can be used, but in my freezer is my year's supply - just ready to use.  This is one of those times! 

For many years I have baked a very tempting blueberry dessert, but never had realized how much my family really enjoyed it.  I've always baked yummy goodies, and we've always eaten them very quickly.  While growing up, my sons always had hearty appetites.  I knew my family always enjoyed the taste of Blueberries and cake combined with vanilla ice cream. 

A few years ago one of my sons was "back home" working very late hours.  He would return to our home in the wee hours of the morn after work and reheat his dinner.  One night we had Blueberry Delisimo for dessert.  My ravenous son sat down with the smaller of my Rose Colored Pyrex baking dishes that contained this dessert and he devoured the remaining half - before he realized it.  He totally forgot about the nutritious dinner waiting to be placed in the microwave. 

The next AM I saw the cleaned Pyrex in the dish rack.  From that moment on I've called this dessert "Blueberry Delisimo."  Occasionally if there is time the day before when we are driving in to visit him & his family, a Delisimo that has been baked in a Glad OvenWare container (by following directions for usage) makes the trip down the Mass Pike with my DH and I.  This dessert will always be a favorite in my family!

***Before placing the unbaked Delisimo in the oven it is not unusual to question how a delicious dessert would ever result from the scene going on in the baking dish.  Oh, but it does!  When making this mouthwatering dessert, do not be fooled by the "place water over the top" method. It all works!

Blueberry Delisimo
Oven:  350°F    Time:  50 - 60 Minutes 

Ingredients 
2 Cups Blueberries, defrosted & drained, if not fresh
2 teaspoons Minute Tapioca
1 Tablespoon Lemon Juice - I use Realemon.
1/2 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
3 Tablespoons solid Crisco shortening
1/2 Cup Milk, can be Soy Milk
-----
Topping
1/2 Cup Sugar
1/4 teaspoon Cinnamon
1 Tablespoon Cornstarch
-----
7/8 Cup Hot Water - boiled or microwaved for 1 and 1/2 Minutes

Method 

1. Preheat oven to 350°F.
2. Spray PAM in a glass 8"x8" pan.
3. Place Blueberries in pan.
4. Sprinkle with Tapioca and Lemon Juice.
5. In a small bowl combine Sugar, Flour, Baking Powder & Salt. 
6. Add solid Crisco shortening.  Blend with pastry blender.
7. Add Milk, stir together.
8. Place spoonfuls of mixture over Blueberries.  Then, spread mixture over Blueberries.
9. In another small bowl, combine additional Sugar, Cinnamon and Cornstarch.  Sprinkle over batter.
10. Heat water.  Pour water over entire mixture in pan, making sure all dry ingredients are covered with water.
11. Bake at 350°F for 50 - 60 Minutes - until brown on top.
12. Serve when cooled with vanilla ice cream.
13. Cover and refrigerate any leftover dessert.  

***In the past when sharing this recipe I'm asked about the unusual 7/8 Cup of water.  When I used 1 Cup, the blueberry juice bubbled up and my oven was a mess.  When using 3/4 Cup water this dessert was too dry.  My solution - 7/8 Cup easily measured with my Pyrex liquid measuring cup worked well.  :)

My family still chuckles whenever we remember the dinner our son enjoyed in the wee hours of the morn a few years ago.  It lasts so much longer when it is not an entree.  :)  

Enjoy!
Yummy!
Happy Valentine's Day!!!

       

CranOrange Coffee Cake

This cute little Santa ornament hung on my family's Christmas Tree when I was a youngster.  Fortunately, there were Santas remaining in the set, so my sons each have one to hang on their trees, also.  :)  The holidays are approaching and it's time to get some Fam Fav goodies baked and into the freezer! 

About 12 years ago, a week before Christmas, I remember asking my older son if he could give me some input as to what our Christmas dessert might be.  I was clueless as what in the world I should bake.  His response, "Remember the CranOrange Coffee Cake you used to bake?"  O.K., I remembered, but I didn't realize that we hadn't enjoyed eating this appetizing Bundt cake in a very long time.  For that reason, I now bake it to enjoy at Christmas.  Yes, my daughter-in-law now has this recipe, too!  :)

CranOrange Coffee Cake is scrumptious, moisty and colorful.  The original recipe called for Ocean Spray CranOrange Relish.  However, for the past two years I have been unable to purchase this ingredient, so I've found a good substitution:  About 8 ounces from a can of Whole Berry Cranberry Sauce plus 1 and 1/2 teaspoons of Orange Extract.  Combine together and use.  The cake is baked in a Bundt or Tube Pan.  After baking & cooling, wrap in foil and freeze until the day before serving.

(Yes, it can be enjoyed after baking, cooling and icing, but over the years I've learned that it has a better flavor if we are patient and do not devour it within the day.  This cake is a wonderful fam fav in the freezer ready to eat.)

After removing from freezer, unwrap the cake and place on a special dish.  Drizzle the Almond Glaze on top.  A small scoop of Vanilla Ice Cream served on the side is a tempting addition.  Yummy! 

CranOrange Coffee Cake

Oven:  350°F
Time:  Bake 55 Minutes or until cake tester or toothpick comes out clean.

Ingredients: 
1 Stick (8 Tablespoons) Unsalted Margarine/Butter, softened
1 Cup Granulated Sugar
1 Egg + 2 Egg Whites (or 2 Whole Eggs)
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Fat Free Sour Cream
1 teaspoon Almond Extract
*  *  *
8 ounces Whole Berry Cranberry Sauce Plus 
1 and 1/2 teaspoons Orange Extract
OR 1 container CranOrange Relish    

Method:

1. Spray 9" or 10" Bundt Pan or Tube Pan with PAM & flour. 
2. Preheat oven to 350°F.
3. Using mixer, Cream Margarine/Butter with Sugar.
4. Add 1 Egg + 2 Egg Whites (or 2 Whole Eggs) and blend well.
5. Add dry ingredients alternating with Sour Cream.  End with the dry ingredients.
6. Add Almond Extract.
7. Combine 8 ounces Whole Berry Cranberry Sauce with 1 and 1/2 teaspoons Orange Extract in separate bowl , if needed.
8. Place 1/2 of batter in Bundt Pan, spread evenly.
9. Top with 1/2 of Sauce, spread.
10. Carefully add remaining batter, spread.
11. Follow with remaining Sauce, spread.
12. Bake at 350°F for 55 Minutes or until cake tester or toothpick comes out clean.
13. Cool on wire rack for 5 Minutes.
14. Remove cake from pan and cool.
15. After cooling, wrap in foil and freeze until needed.

The day before or many hours before CranOrange Coffee Cake will be enjoyed, remove from freezer and place on a cake dish.  Make Topping and Drizzle over top:

Blend 3/4 Cup Confectioner's Sugar, 2 Tablespoons Water and 1/2 teaspoon Almond Extract until smooth.  

This week I will bake two CranOrange Coffee Cakes and they will be waiting in my freezer.  :) 

Do you have a family favorite that your family enjoys during the holidays?

Enjoy!
Yummy!

Father’s Day is approaching!

Soon during the month of June the strawberry fields here in Western Massachusetts and in Northern Connecticut will be filled with the ripening, red, delicious berries. It will be Strawberry Shortcake time! This is a wonderful dessert to make and to surprise your Dad with on Father’s Day! If the fresh local berries are not ready to be picked, frozen and defrosted strawberries or strawberries purchased in the grocery store can be used. Fortunately, we have two frozen packages of local strawberries that were prepared and placed in our freezer last June. The shortcake recipe is easy to make and tastes scrumptious!

Yummy Blueberry Muffins are another mouth-watering dessert to prepare for Dad. These tasty muffins can be enjoyed any time during the day. Craisin Raisin Oaties always bring the question of eating just one without reaching into the cookie jar for another. A family favorite for us on any occasion is Cranorange Coffee Cake. It will be difficult to decide which recipe to bake. Fortunately, I have a few days to decide what to prepare.

Happy Father’s Day to all Dads!!!