PearSauce cake with Browned Butter frosting

PearSauce Cake with Browned Butter Frosting

1/3 cup canola oil

1 1/2 cups brown sugar

3 eggs

3 cups pear sauce

3 cups all purpose flour

2 tsp. cinnamon

1/4 tsp. allspice

pinch cloves (optional)

1 tsp. baking soda

2 tsp. baking powder

Beat oil, eggs and sugar together, add pear sauce, stir well.

Add all the dry ingredients and stir just till combined.

Pour into a well greased 10" bunt pan or three greased loaf pans.

Bake at 325* for 50-70 minutes till a knife inserted in center comes out clean.

Watch closely after 50 minutes and don't over bake!

Cool completely then frost.

Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

Pour over cake, eat immediately or refrigerate.

                                                        Y'all come back now, ye hear?

Fresh Apple Cake..... Cooler, sunny

3 eggs
1 cup sugar
1/2 cup brown sugar
1 cup unsweetened apple sauce
1/2 cup vegetable oil
2 tsp. Vanilla extract
3 cups peeled & shredded apples
3 1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. baking soda

Beat eggs, sugars, apple sauce, oil and Vanilla till smooth add shredded apples stir to mix. Add dry ingredients all at once and stir just till all moistened. Pour in to a well greased 10'' tube pan. Bake at 350* 45 minutes or until a knife inserted in cake comes out clean. Cool on wire rack.

Browned butter frosting
Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.
Brown Sugar Glaze
1/4 cup butter (no substitutions)
3/4 cup brown sugar
1/2 cup half and half
1/2 cup finely chopped pecans
Melt butter in sauce pan, add brown sugar and half and half, simmer, stirring one minute, or till all sugar is dissolved, remove from heat add nuts, cool five minutes and drizzle over cake!

Fresh Apple Cake....Cloudy...foggy...50's

3 eggs
1 cup sugar
1/2 cup brown sugar
1 cup unsweetened apple sauce
1/2 cup vegetable oil
2 tsp. Vanilla extract
3 cups peeled & shredded apples
3 1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. baking soda

Beat eggs, sugars, apple sauce, oil and Vanilla till smooth add shredded apples stir to mix. Add dry ingredients all at once and stir just till all moistened. Pour in to a well greased 10'' tube pan. Bake at 350* 45 minutes or until a knife inserted in cake comes out clean. Cool on wire rack.

Browned butter frosting
Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.
Brown Sugar Glaze
1/4 cup butter (no substitutions)
3/4 cup brown sugar
1/2 cup half and half
1/2 cup finely chopped pecans
Melt butter in sauce pan, add brown sugar and half and half, simmer, stirring one minute, or till all sugar is dissolved, remove from heat add nuts, cool five minutes and drizzle over cake

Everything.............season.

In our EVERYTHING garden series here's one for those boxes (or wheel barrow's ) full of Sweet Potatoes.

                 Sweet Potato Cookies

3/4 cup soft margarine

1 cup sugar

1/2 cup dk. brown sugar

1 lg. egg

1/3 cup cooked sweet potato, mashed well ( I bake mine)

1 1/3 cups all purpose flour

1/2 tsp. b. soda

1 tsp. cinnamon, pinch nutmeg also if you like

1 tsp. vanilla

2 cups old fashioned oats

 

Cream margarine and sugars thoroughly, add egg and beat. Beat in potato, add flour, soda and spices and cream. Stir in oats. Drop by tablespoons on lightly oiled cookie sheet, leave room to spread, and bake at 350* about 18 min. They should just start to brown and be barely firm to touch. Makes about 2 dozen.

 

These are great just like this with a cup of coffee or glass of milk. But they are also easily changed to your taste. Variations :

Add: 1/2 cups walnuts or pecans

Add: 1/2 cup chocolate or cinnamon chips

Replace Vanilla with Maple flavoring

Replace 1/4 of a cup of the margarine with 1/4 cup creamy peanut butter and add 1/2 cup chopped peanuts

 

or frost with our browned butter frosting recipe:

 

Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

However you fix 'em enjoy!

Apple Blondies....Partly cloudy.....cooler

Believe it or not ,Fall is just around the corner.....here's a favorite to make with fresh fall apples !

1/2 cup smooth peanut butter
1/2 cup applesauce-unsweetened
1/4 cup oil
1 tsp. vanilla
1 1/2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
2 cups, peeled and grated apples

Cream peanut butter, oil, applesauce and sugar together, add apples and vanilla, mix baking soda and flour together and add to mixture. Will be dry at first continue to stir until evenly mixed batter will be stiff. Spread into a well greased 13 x 9 inch pan. Bake at 350* for 25-35 minutes. A knife inserted near center will come out clean when done.

Wonderful just the way they are, warm with coffee OR milk. But if you prefer your desserts iced try these with our Browned Butter icing recipe : HERE

Apple Blondie's...colder....30's

1/2 cup smooth peanut butter
1/2 cup applesauce-unsweetened
1/4 cup oil
1 tsp. vanilla
1 1/2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
2 cups, peeled and grated apples

Cream peanut butter, oil, applesauce and sugar together, add apples and vanilla, mix baking soda and flour together and add to mixture. Will be dry at first continue to stir until evenly mixed batter will be stiff. Spread into a well greased 13 x 9 inch pan. Bake at 350* for 25-35 minutes. A knife inserted near center will come out clean when done.

Wonderful just the way they are, warm with coffee OR milk. But if you prefer your desserts iced try these with our Browned Butter icing recipe :HERE

Just a word of warning though, don't leave unattended for long....Like to say go get the camera.... or when you come back they may look like this

Pearsauce Cake....Sunny .....47*

PearSauce Cake with Browned Butter Frosting

1/3 cup canola oil

1 1/2 cups brown sugar

3 eggs

3 cups pear sauce

3 cups all purpose flour

2 tsp. cinnamon

1/4 tsp. allspice

pinch cloves (optional)

1 tsp. baking soda

2 tsp. baking powder

Beat oil, eggs and sugar together, add pear sauce, stir well.

Add all the dry ingredients and stir just till combined.

Pour into a well greased 10" bunt pan or three greased loaf pans.

Bake at 325* for 50-70 minutes till a knife inserted in center comes out clean.

Watch closely after 50 minutes and don't over bake!

Cool completely then frost.

Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

Pour over cake, eat immediately or refrigerate.

Homemade Jam bars...cloudy...80's

These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.  Find our Zucchini jam recipes HERE , this is what we use most of the time for these!

 

absolutely wonderful on a cold day with a hot cup of coffee!!!

Sweet Potato Biscuits....Sunny...75*

It will soon be time to harvest the sweet potatoes: Here's one of our favorite ways to cook them up, add another veggie to supper (or breakfast) with out them even noticing :)

Sweet Potato Biscuits

2 cups all-purpose flour

4 tsp. baking powder

2 T. Brown sugar

3 T. soft butter

1 cup cooked, mashed and cooled sweet potatoes

2-4 T. Buttermilk

 

combine dry ingredients, cut in butter and sweet potatoes till crumbly. add Buttermilk a little at a time , just till dough comes together, but is not sticky. how much you need will depend on how ‘wet’ the sweet potatoes are.

 

Pat out on a floured board and cut into 8 large or 12 smaller biscuits bake in a greased pan for 25-30 minutes or till just browned.

 

Wonderful warm with butter and sorghum or honey!

But also really good with supper when you want to add another vegetable in a different way. 

Jam bars....partly cloudy...70's

These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.  Find our Zucchini jam recipes HERE , this is what we use most of the time for these!

 

Sweet potato Biscuits

Have a few extra sweet potatoes to use up???? This is my Granddaughters favorite way to have sweet potatoes:

                                                 Sweet Potato Biscuits

2 cups all-purpose flour

4 tsp. baking powder

2 T. Brown sugar

3 T. soft butter

1 cup cooked, mashed and cooled sweet potatoes

2-4 T. Buttermilk

 

combine dry ingredients, cut in butter and sweet potatoes till crumbly. add Buttermilk a little at a time , just till dough comes together, but is not sticky. how much you need will depend on how ‘wet’ the sweet potatoes are.

 

Pat out on a floured board and cut into 8 large or 12 smaller biscuits bake in a greased pan for 25-30 minutes or till just browned.

 

Wonderful warm with butter and sorghum or honey!

But also really good with supper when you want to add another vegetable in a different way. 

 

I think we have enough to make a few batches of biscuits don't you?

 

Coffee break...................

Ready for a coffee break?? With the weather the past few days, we've kept the coffee pot going!  These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.

 

absolutely wonderful on a cold day with a hot cup of coffee!!!

These were made with our Blackberry/Zucchini jam

 

Check this recipe out on this blog-hop too! http://www.littleblogonthehomestead.com/homestead-blog-hop-16/

Chigger Cobbler....Foggy....68*....

July is the season of  'everything Blackberries' here--IF it's a good year for them, and this year has been............if you saw our post Thursday you will understand the name of this recipe. If not, you can read it HERE .
We will be sharing blackberry recipes every Saturday this month so be sure to follow us so you won't miss any! Blackberry Freezer jam, Company  Blackberry cobbler, and more.........
ANYWAY, won't you scratch your way through July with us??? This recipe is quick and easy to throw together after a day of picking or as a last minute dessert while you're fixing supper, and it disappears quickly whenever I fix it!

                              Chigger Cobbler

1 quart blackberries
1/2-1 cup sugar (adjust to the sweetness of your berries)
1 T. lemon juice
1 rounded tablespoon cornstarch
1 tsp. almond flavoring (optional)
1/2 box yellow cake mix, dry
1/4 cup melted butter

 In medium pan, crush half of blackberries, add lemon juice and sugar, remove 1/4 cup juice, and stir in cornstarch till smooth, heat berries, add cornstarch mixture, bring to a boil and cook one minute, pour into 2 quart baking dish, sprinkle with cake mix and drizzle with butter, bake at 350* for 25 minutes or till top is lightly browned and bubbly................Serve warm with vanilla ice cream.

Arkansas Baked Chicken....cold and blustery

This chicken is juicy and flavorful with out too much extra work, it uses one of our favorite seasonings that's made right here in our home state, if your not familiar with them check out their web-site below!
My Granddaughter named it (she's always been quite literal with names :) )

ABC (Arkansas Baked Chicken)

4 boneless skinless chicken breasts
1/4 cup yellow mustard
1/4 cup plain greek yogurt
1 T. mayo
1 T. dehydrated onion
1 tsp. Cavenders Greek Seasoning ( https://greekseasoning.com/shop/home/ )
1/2 tsp. smoked paprika
1/2 tsp. granulated garlic
1 T. brown sugar

1 sleeve bacon flavored butter crackers (regular butter crackers will work too)
1/2 tsp. Cavenders Greek Seasoning
1/2 tsp. smoked Paprika

In large bowl mix together mustard, yogurt, mayo, onion, Cavenders seasoning, smoked paprika, garlic and brown sugar, stir well and add chicken breasts turn to coat well cover and place in fridge for 1-4 hours to marinade.

Pre heat oven to 350* crush crackers in a large ziplock bag and add Cavenders and paprika, add chicken one piece at a time and coat well, place in a seasoned cast iron (or other baking pan) and cover bake 45 minutes covered, remove cover and bake 15 more minutes till top is browned and internal temp. reaches 160*

ABC Chicken...Sunny...70's

ABC (Arkansas Baked Chicken)

4 boneless skinless chicken breasts
1/4 cup yellow mustard
1/4 cup plain greek yogurt
1 T. mayo
1 T. dehydrated onion
1 tsp. Cavenders Greek Seasoning ( https://greekseasoning.com/shop/home/ )
1/2 tsp. smoked paprika
1/2 tsp. granulated garlic
1 T. brown sugar

1 sleeve bacon flavored butter crackers (regular butter crackers will work too)
1/2 tsp. Cavenders Greek Seasoning
1/2 tsp. smoked Paprika

In large bowl mix together mustard, yogurt, mayo, onion, Cavenders seasoning, smoked paprika, garlic and brown sugar, stir well and add chicken breasts turn to coat well cover and place in fridge for 1-4 hours to marinade.

Pre heat oven to 350* crush crackers in a large ziplock bag and add Cavenders and paprika, add chicken one piece at a time and coat well, place in a seasoned cast iron (or other baking pan) and cover bake 45 minutes covered, remove cover and bake 15 more minutes till top is browned and internal temp. reaches 160*

Fancy Blackberry cobbler...partly sunny...90*

A bit more work than our 'Chigger Cobber' , but worth it! Wonderful  for a potluck or when you have company coming over.

Nothing says "Summer" like blackberry cobbler!

 

Fancy Blackberry Cobbler

5 cups blackberries
11/4 cups sugar
4 T. cornstarch
1 T. water
1 tsp. almond flavoring
1/4 tsp. cinnamon
1 cup all-purpose flour
4 T. shortening
3-4 T. cold water
1 T. butter, melted
1 T. sugar

Combine flour and shortening, cutting together to make course crumbs, slowly add water, stirring gently, just till dough forms a ball. Place in fridge while you make the cobbler.
Put 3 cups of blackberries in a 8 x 8 inch baking pan or two quart backing dish, set aside.
Place 2 cups of blackberries in the blender, puree till smooth, pour through a sieve to remove seeds, pressing well with a rubber spatula to get all the pulp and juice. Reserve 1/4 cup of this and place rest in small sauce pan, add sugar, almond and cinnamon, cook over medium heat till bubbles.
To reserved 1/4 cup blackberry puree add 1 T. water and 4 T. cornstarch, stir till smooth, add to sauce pan cook 1 minute, pour over 3 cups blackberries.
On floured board roll out dough about 1/4 inch thick, cut into strips and lay on top of cobbler, drizzle with 1 T. butter and sprinkle with  1 T. sugar .
Bake at 350* for 25-30 minutes or till top bubbles and crust is lightly browned.
Serve warm with vanilla ice cream!

 

Chigger Cobbler...rain overnight..humid and warm

July is the season of  'everything Blackberries' here,
when you've just come in from the patch and need to throw together a quick dessert this is the recipe to use! (if your wondering about the name see HERE )


Chigger Cobbler

1 quart blackberries
1/2-1 cup sugar (adjust to the sweetness of your berries)
1 T. lemon juice
1 rounded tablespoon cornstarch
1 tsp. almond flavoring (optional)
1/2 box yellow cake mix, dry
1/4 cup melted butter

 In medium pan, crush half of blackberries, add lemon juice and sugar, remove 1/4 cup juice, and stir in cornstarch till smooth, heat berries, add cornstarch mixture, bring to a boil and cook one minute, pour into 2 quart baking dish, sprinkle with cake mix and drizzle with butter, bake at 350* for 25 minutes or till top is lightly browned and bubbly................Serve warm with vanilla ice cream.

  

Cherry pickin' time ...partly cloudy, showers later,,,,70*

Fresh Cherry Cobbler

 

1 quart fresh Tart Cherries

1 cup sugar

2 1/2 Tablespoons Cornstarch (adjust as needed, our cherries tend to be quite juicy)

2 tsp. Almond flavoring

1 box yellow cake mix

2 Tablespoons melted butter

 

Wash and pit cherries. In sauce pan combine cherries and sugar heat just till juice starts to come out of them and get half a cup of juice and set aside, continue heating for five minutes till nice and juicy. Add cornstarch to cool juice you removed, stir well. Add to cherries and  cook ,stirring, for 1 minute or till starts to thicken. Remove from heat, stir in almond flavoring, pour into a 1.5 quart Pyrex bowl. Sprinkle top with HALF (see note) of the dry cake mix and drizzle with butter. Bake at 350* for 30 minutes till bubbly and slightly browned on top.

ENJOY alone or with Vanilla ice cream on top

 

**Note**

I usually double the recipe and  make two of these at once that way I can use my whole box of cake mix. Enjoy one for supper and share the other one with friends or family

 

Fancy Blackberry Cobbler....Sunny and Hot, 90's

A bit more work than our 'Chigger Cobber' we shared a couple of weeks ago, but worth it!

Wonderful  for a potluck or when you have company coming over.

Nothing says "Summer" like blackberry cobbler!

 

Fancy Blackberry Cobbler

5 cups blackberries
11/4 cups sugar
4 T. cornstarch
1 T. water
1 tsp. almond flavoring
1/4 tsp. cinnamon
1 cup all-purpose flour
4 T. shortening
3-4 T.cold water
1 T. butter, melted
1 T. sugar

Combine flour and shortening, cutting together to make course crumbs, slowly add water, stirring gently, just till dough forms a ball. Place in fridge while you make the cobbler.
Put 3 cups of blackberries in a 8 x 8 inch baking pan or two quart backing dish, set aside.
Place 2 cups of blackberries in the blender, puree till smooth, pour through a sieve to remove seeds, pressing well with a rubber spatula to get all the pulp and juice. Reserve 1/4 cup of this and place rest in small sauce pan, add sugar, almond and cinnamon, cook over medium heat till bubbles.
To reserved 1/4 cup blackberry puree add 1 T. water and 4 T. cornstarch, stir till smooth, add to sauce pan cook 1 minute, pour over 3 cups blackberries.
On floured board roll out dough about 1/4 inch thick, cut into strips and lay on top of cobbler, drizzle with 1 T. butter and sprinkle with  1 T. sugar .
Bake at 350* for 25-30 minutes or till top bubbles and crust is lightly browned.
Serve warm with vanilla ice cream

Fresh Cherry Cobbler

Fresh Cherry Cobbler

 

1 quart fresh Tart Cherries

1 cup sugar

2 1/2 Tablespoons Cornstarch (adjust as needed, our cherries tend to be quite juicy)

2 tsp. Almond flavoring

1 box yellow cake mix

2 Tablespoons melted butter

 

Wash and pit cherries. In sauce pan combine cherries and sugar heat just till juice starts to come out of them and get half a cup of juice and set aside, continue heating for five minutes till nice and juicy. Add cornstarch to cool juice you removed, stir well. Add to cherries and  cook ,stirring, for 1 minute or till starts to thicken. Remove from heat, stir in almond flavoring, pour into a 1.5 quart Pyrex bowl. Sprinkle top with HALF (see note) of the dry cake mix and drizzle with butter. Bake at 350* for 30 minutes till bubbly and slightly browned on top.

ENJOY alone or with Vanilla ice cream on top

 

**Note**

I usually double the recipe and  make two of these at once that way I can use my whole box of cake mix. Enjoy one for supper and share the other one with friends or family