Good Morning All! It’s a beautiful and rainy morning in North Florida, today. I do hope that your weather is behaving for you, wherever you are.
I have a little recipe for you and it is quick and easy to make. Everyone really liked it yesterday.
The ingredients are a can of lemon pie filling, or homemade lemon curd, which is the same thing. You probably already know, which one that I used! And a box of Angel food cake mix. Oops, a stick of butter (1/2 cup) cubed. As I made my lemon curd homemade when it was finished and done, I added in the cubed butter. And powdered sugar for a sprinkle.
So if you use store canned then you will need to melt the butter first and then add it to the mix.
Heat your oven to 350 degrees and spray a 13 x 9 baking pan.
Open the cake mix and put it in a mixing bowl. Open the lemon filling and stir it into the dry cake mix. Yes, just cake mix and lemon and butter. It will be a very thick batter! So have fun, spreading this batter into the prepared cake pan. Bake 350 degrees for 25-30 minutes.
Hello everybody! I hope your day goes well today. It is a very windy day, here in North Florida.
A great day to make a peach cobbler. So here is the recipe.
2 15- oz size cans of peaches with the juice
1 stick of butter
1 cup of sugar 1 cup of milk 1 cup of flour 1 TBSP baking powder
Pre-heat oven to 350 degrees.
In a 13×9 sized pan, place the stick of butter and slide the pan into the oven for the butter to melt, and then take out the hot pan.
In a large bowl, combine the peach juice and everything else but the peaches. Mix well and pour out over the butter in the pan. Now, you just arrange the peach slices over the top of the batter and bake at 350 degrees for 45 minutes or a little longer. When it is browned prettily, then it is done. Cool a while and then enjoy!
Thank you for stopping by. I will post again on Tuesday. Connie B.
Hello, to Everyone on this beautiful Spring-like day in North Florida.
I hope that your day goes well and all your wishes come true. Speaking of wishes, I found one today, while finding this recipe. I used to love this old cake and then they took it off the shelves in the grocery stores, from way back when.
I used to call this the Bunt Chocolate, Coconut, Tunnel Cake. So here’s the recipe that I found.
For the glaze 2 cups of powdered sugar 1 TBSP butter 2TBSP milk 1 tsp. vanilla extract
Have oven set at 350 degrees. Make cake mix. Set aside for now untill you make the filling for the middle of the cake.
Mix egg whites sugar and vanilla, well. Stir in flour with the coconut.
Now we are ready to put half of the cake batter into a sprayed Bunt pan. Then use a spoon to spoon a ring of coconut filling in the middle of the bundt pan. Use it all.
Next, you pour the rest of the Devil’s Food cake batter on top of the coconut ring and fill out the pan.
Bake 45 minutes, test with a toothpick to see if done. Let cake cool for 1 hour. While the cake is cooling, just use your mixer on the glaze ingredients to mix well, and then just drizzle the glaze mixture around the cooled-down cake. #AnAffairFromTheHeart is where I found this awesome, old recipe from the past.
Good Morning All. Let’s make this a good day, even if it is cold and windy outside.
I have a chocolate recipe for you today and you could also make these for Easter. They do have to stay in the refrigerator though. I just tried one and Mama Mia, it was so good. I am happy as this was my first time trying these out.
These are the ingredients that you will need, along with the prepared pans also.
1 smaller-sized brownie pan and cover with foil and butter spray. Later you will need two large cookie sheets that are covered with wax paper.
20 ox bag of chocolate bark. I used 8 of the 12 squares
Gulf wax 1/3 c.of shavings
1 TBSP coconut oil
3c. powdered sugar 1 1/2 c. smooth peanut butter
2 TBSP of water and you will keep adding in more water by the TBSP, later on, to get the mixture looking not too crumbly but smooth.
1/2 stick melted butter (BUT I forgot this in mine).
1 TBSP. real coconut extract (This is in my archives if you wish to make some. It takes 3 long months. So buy some for your chocolate peanut butter eggs for now.
Put the powdered sugar and peanut butter in your mixer bowl. Add in the coconut and 2 TBSP of the water and the melted butter. Mix until creamy but not crumbly dry looking. Add more water by the TBSP if you need it.(Remember I forgot the butter) so you may not need as much water as I had to use and that was a lot for me.
When it looks right then you put it all in a smaller brownie pan that is covered with the foil and smooth it out as best as possible. Put this in the freezer for an hour or two.
Take out of the freezer and use a small round biscuit cutter to cut out and place on the wax paper-covered, cookie sheets. Shape like an egg by squeezing one side. Now you put this in the freezer just like it is for over-night.
In the morning use a sharp meat cleaver to cut up the chocolate bark into small pieces. (Be Careful). Make you a double boiler by using a metal bowl over the top of a pan of boiling water. Add in the wax and coconut oil. Keep stove on high to melt while stirring with a spoon. Turn stove to low and remove the bowl of chocolate when melted.
Dip the frozen eggs into the chocolate with a spoon and a fork and gently roll around and remove with the fork to the cookie sheet. When the chocolate cools too much it will get thick so put the bowl back over the water and turn the stove on high until it all melts again. ( I had to add a tsp of coconut oil to mine( for it to thin out a little. Remove from over the water and continue dipping the eggs into the chocolate.
I used to clean house for a Candymaker and that is where I learned about the wax from. I also learned that you Do Not Ever get water into your chocolate or it will be ruined.
That is it! You now have a whole lot of good candy on your hands to share with many. The photo shows how many that you will have. Mine look chunky and my photo looks blurred, but man these are good. You must keep these cold.
Thank you for your visit and your time spent with me today. I will be posting another one on Tuesday. #CONNIEBRECIPESWISDOMFORPENNIES
Ice Cream Pie in the making!This is the finished result of my vanilla-bean ice-cream/strawberry cookie pie.
Good early morning, everyone. I am up am posting early this Tuesday morning from North Florida. I do hope that your day is good.
I was in my kitchen, yesterday and put this ice-cream pie together for our weekly card game. This was a hit with everyone and I will be making it again in a different flavor as there could be endless combinations to be made.
You could exchange the cookies for Reese cups or my favorite, Turtle candy or other cookie flavors. Just use your imagination and this dessert will be received well at any event, I, kid you not.
On to the recipe!
One box of Vanilla Bean Ice-Cream (Walmart-Great Value).
I bag of Vanilla Cream cookies 1 bag of Strawberry Cream cookies (Save-A-Lot).
On the day that you will be making this awesome dessert, let your Ice-Cream thaw out half-way. Do this early in the morning or at night the day before. This recipe only takes about 15-20 minutes to prepare.
I used 12 vanilla cream cookie in the food processor to make the crumb crust with and added 2 TBSP of melted butter to a pie dish. The crumbs were still a little to dry to combine well so I added 1 TBSP of milk at a time, just to get the right texture, damp but not soggy. It took 2 TBSP of milk for me.
Next you spoon half of the ice-cream over the crust and spread with a butter knife. Then you break up some strawberry cream filled cookies into medium sized chunks and top with those. Last but least, you put just a very small amount of strawberry cream filled cookie into the food processor to make fine crumbs to just barely sprinkle over the top.
This recipe is not a diet recipe. This is for the folks that like to eat! I hope that you will try this as it is very easy to make and very cheap to make. It might be cheap, but the taste is Grand!
Thank you for your visit today and stay awhile if you can! Do come back to visit as you are all Welcome to browse and share any recipe that you like. I will post again on Thursday-Saturday and Tuesday. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
Cold and Icy, Fruity Pineapple Sorbet for Our Weekly Card Game.
I wanted a fruity sorbet and I had two whole pineapples that turned into an icy pineapple sorbet So here is a photo of golden yellow and fruity icy sorbets.
Good morning all! I hope that this day is good and that you find some laughter and joy within your day. I have a good recipe, just for you.
This is a short little recipe so it will be easy to remember. The ingredients are.
2 fresh pineapples along with the pineapple corer tool
1 c sugar and 1 c water.
Wash the pineapple and then cut off the top of the pineapple at it’s widest spot.
You just screw the pineapple corer tool, right in the middle of the pineapple. Keeping the blades in the middle of the pineapple. Watch your hands! If this cuts a pineapple, it could cut you. I start out and then keep my hands at the top of the pineapple after I get it going.
How I envy you, right at this moment in time!
The fruity smells that are wafting into your scent path along with that yellow- gold pineapple juice. Hmmm. Let’s get back to the recipe!
Break the pineapple rings into 1 inch cubes and put in a large bowl with the sugar and water and the juice.
Take your time and do this in batches. Use a food processor to chop and mix everything combined. Put this fruity syrup into a covered bowl in the freezer for over-night.
The next day, just scoop out the sorbet into pretty dishes.
Thank you for your visit today and come back soon as I post again on Tue-Thur and Saturday. Connie B.
PS This sorbet made twice the amount of what you see!
Good morning all! Today, spring is in the air for North Florida. I am going to grab myself a good book and go outside to sit in the sun, in my rocking chair. I am hoping that this comes your way!
8 large marshmallows
Large pot.
13×9 buttered pan.
5 c Rice Krispies.
3/4 c. of peanut butter.
1/2 stick of butter.
Use the large pot to melt the butter and peanut butter together on medium heat. Lower heat to low setting and add in the marshmellows.
When all is melted then remove the pot from the stove and pour in the 5 cups of Rice Krispies and gently stir together until mixed well.
Put the rice crispy mixture onto the buttered 9×13 pan and refrigerate for 1 or 2 hours and then slice into squares. Enjoy!
I want to say thank you to each and every one of you that visits my blog and takes the time out of each day to read my recipes. I do hope that you will share with your friends and come back soon. I post on Thur-Sat and Tuesday. Thanks again. Connie B.
Good morning all. It’s a beautiful day outside, today in North Florida.
So I thought that I would share an old recipe that is called by name, the honey bun cake. But I’ll tell you a secret, it is even better than a honeybun!
I used to bake these and sell them by the slices at a flea-market, many years ago and people really liked them. So here is the recipe for you to try this one if you wish to.
Box of yellow cake mix.
4 eggs 1c sour cream
2/3 c veg oil 1 c brown sugar
3 tsp of cinnamon 2 c powdered sugar (confection)
3/4 c milk 2 tsp Madagascar Vanilla of (regular)
Preheat oven to 325 degrees and grease a 13×9 pan
Into your mixing bowl, add the cake mix, sour cream, eggs, and oil.
Mix for 3 minutes with a mixer. Pour 1/2 of the batter into your cake pan. Use a small bowl and mix sugar the brown sugar and cinnamon well.
Sprinkle this on top of the batter in the pan. Then pour the rest of the remaining batter over the brown sugar, cinnamon mixture. Bake 40 to 45 minutes until the tooth pic test passes.
When cake is baked and cooled down then you add this frosting that is poured over the cake, that you have used a chopstick to poke holes all over this cake.
Mix the powdered sugar, milk, and vanilla together and pour over the cake. This cake gets better by the day! I used to bake these and put them in the freezer. I would frost them and cut them into 13 slices and syran wrap each piece seperately. On the day of the flea market, I would arrange these on a crystal cake platter.
I do hope that you try this one! Thanks for stopping by today and feel free to browse and share my recipes with good people. Thanks again! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
The sweet pink juice from two bags of apples, getting ready to be turned into a pint jar of candy apple preserves.
Good morning everyone.
Today, we are under a flood watch for North Florida in my town. Our weather seems to change with the days that go by. But I will look for joy in this day. Even if it’s to think about what day it is. Happy Valentine’s Day to all the world and I hope that your day is sweet!
I promised you this recipe and here it is. This is not for the faint of heart and those that would expect plenty. This is for the one that gets pure enjoyment of seeing something change from scraps into a jewel of a preserve. It will make you a pint of preserve for a lot of effort, but the end result is oh so worth it. Like a fine meal, somethings take more effort and time and then they are unforgettable.
Otherwise you would need an apple tree, which I don’t happen to have. But if I did? You can already guess, what I would do!
Ok, onward to the recipe.
2 bags of McIntosh apples peeled and cored and sliced. (slices made applesauce recipe).
Take the cores and peels and put them in a large deep pot. Boil this on med-high for 1 hour with the lid on the pot. And then remove the apple peels and core from the juice. Using a sieve, mash the apples through the sieve to get everything that you can get out of the apples. Using a spoon to scrape beneathe to sieve to get the pulp also. Keep going through the apples with small amounts at a time, added to the sieve to work with. Discard the peels when you can’t get any more juice or pulp from them. Add this juice back to the pot and add 1 cup of sugar. Add 6 cups of water. Boil forever on high while stirring all the time.
Use a candy themometer and aim for 220 degrees F. When the temp reaches there, it takes forever to get there as the added water is being boiled off.
Right when it reaches 220 degrees, stir in 3 TBSP of cooking sure gel. Have a whisk ready to whisk out the lumps. Boil only for 1 minute. Watch out for popping as it will burn you. This is why that you use a tall pot.
Next you put a big pot of water with enough water in it to cover your jelly jar by 2 inches over the top. Have this boiling as you get your supplies ready.
1 pint jar with a seal and rim
tiny dish of vinegar with a paper-towel
jar funnel and a ladle jar lifting tongs
dish-towel folded on the counter near the hot pot of water.
Have everything very clean and ladle some boiling water into your jar to make it hot like your preserves. Pour out the water now. Put preserves in your workspace and ladle them into the pint jar. Wipe the rim of the jar with the vinegar and napkin. Put on the seal and rim and close the top just finger tight, which is medium, not cranking down.
Use tongs to place in boiling pot of water. ( I have a clean dishrag in the bottom of my pot as I did not use the silver ring). Time when it is at a rolling boil for 10 minutes. Turn off the heat and let the jar stay in for 5 minutes more. Then take out and sit on kitchen towel to cool.
This is for a special treat like maybe a cream cheese bagel with apple preserves or over ice cream or what ever you come up with. Thanks for your visit today. Stay a while if you can and do come back again as I post on Tue-Thur and Saturday. Thank you again. Connie B.
Hello to everyone, on this beautiful blue sky, Florida day. It’s a great day for a pie! Cherries are not in the stores, as of now. This pie was made last year. I can hardly wait for the bing cherries to hit the grocery stores!
First of all, you will need two pie crusts. So buy them or make them up.
5 c of pitted and de-stemmed bing cherries that are rinsed well before pitting them.
1/4 c cornstarch 3/4 c sugar
1/8 tsp salt 1 TBSP lemon juice
1/2 tsp almond extract 1 tsp vanilla extract
1 egg whisked for the top glaze on pie 1/8 c sugar to sprinkle over the glaze
Use a large bowl and add in the cornstarch, 3/4th c sugar, salt, lemon juice, and extracts. Mix together with a spoon.
Add in the cherries and spoon mix to coat the cherries.
Use a large skillet to pour this mixture into. On medium heat, cook while stirring all the way through the cooking time of 9 minutes. Until it starts to thicken. Then reduce heat to low and cook for a minute or two.
Put this into a large bowl to cool to room temperature.
Next, you spoon the cherry pie mixture into the bottom crust. Add the top crust over the pie. Use a tiny dish of cold water to crimp the pie shells together (pinch).
Cut four small holes in the top crust for the steam to be able to escape.
Brust the top with the egg wash (can add 1 TBSP of milk) to the egg.
Sprinkle with 1/8 c of sugar. Refrigerate pie for one hour. Pre-heat oven to 350 degrees and bake for one hour on the middle oven rack.
When this cools down after 3 or 4 hours, then it is ready to enjoy!
This ii a good pie and I hope that you try this.
Thanks for stopping by and do visit again I post again on Sat-Tue and Thursday. Thank you. Connie B.
