Lorraine D. Hebler

Kay’s Carrot Cake

By Lorraine

Classic three-layer carrot cake with cream cheese frosting is incredibly moist and delicious! Flecks of carrot, nuts and lightly spiced with cinnamon.A few days ago, I posted a healthy carrot salad recipe and mentioned that another carrot recipe would follow. When I saw a recipe for Kay’s Carrot Cake posted by one of my favorite food blogger’s I knew right away I wanted to try it.  Paula, from Salad in a Jar, made it for her mom’s 93rd birthday! The original recipe comes from Paula’s sister, Kay. Paula includes her own variation which is a little more healthy.  Or, I should say, a little less unhealthy 🙂Continue Reading

Swedish Visiting Cake

By Lorraine

Isn’t that a sweet name for a cake? Makes me think of taking one to welcome a new neighbor

or to a family with a brand new baby.
This easy and delicious cake is from Dorie Greenspan’s book
Baking From My Home to Yours

This cake has just a handful of ingredients and goes together quickly.

It is so moist and bakes in an old-fashioned skillet, heat proof pan or a buttered cake or pie pan.
Lots of flavor comes from vanilla and almond extract as well as lemon zest blended into the sugar with your fingers.
Really delightful!

Swedish Visiting Cake 

Makes 8 to 10 servings
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you’re using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

There are affiliate links in this post. That means if you buy
something from that link, I will earn a small commission, but it won’t cost you
anything additional.

Banana Pecan Biscotti

By Lorraine

Another way to use those extra bananas over ripening on the counter are these delicious biscotti cookies. At 72 calories each (without the chocolate drizzled on top), they are a delightful treat!
They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.

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Flowers Family and Fun

By Lorraine

Jamie and her family drove up to NY to spend a couple of days with her
twin sister Jill her family.
Four adults and 8 children filled their little house with lots of crazy love!

Here are pictures of their time together.



All of our grandchildren except our oldest, Jared.

Jamie and family got home Saturday night and asked us to join them for Easter morning church service at the Haddonfield Campus. Afterward we headed to their house and shared a bucket of KFC and this bunny cake I made for dessert.
Click Bunny Cake for the directions.

Easter Bread with Dyed Eggs

By Lorraine

Many, many years, the girls would roll out of bed, wrap up in a blanket and head over to church with their dad for Sunrise Service.
Not me. I waited for the 11 o’clock service that we all attended as a family.
Each year I serve this pretty bread that has become a tradition
on our table for Easter breakfast.

Jill makes it each year for her family now although they prefer it
without the eggs. (see photo at bottom of post)
Abbey says it isn’t Easter Bread without the eggs and
I think it is much more festive with them.
besides… I love playing with these beautiful dyes!


♥
Here is my recipe

Dough Ingredients:
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
5 tbsp. sugar
2 tsp. bread machine yeast

If Desired: 5 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)

Dough Instructions:

  • Place dough ingredients in bread pan in order listed above
  • Set on Basic Dough
  • When cycle is completed, remove dough from bread pan onto a lightly floured board.
  • Cover with inverted bowl and allow to rest 15 minutes.

Dough from the bread machine
Cover with an inverted bowl and allow dough to rest 15 minutes
Divide dough into two equal pieces and twist each piece over the other to form braid
Form braid into a ring
Nestle eggs into the dough

  • Divide dough in half.
  • Roll each piece into a log about 24-inches long.
  • Pinch top edges together and begin braiding each piece over the other.
  • Form into a circle and pinch ends together.
  • Transfer to a baking sheet sprayed with PAM.
  • Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
  • Cover; let rise in a warm, draft-free place 1 hour or until double in size.

Baking Directions:
Bake at 350 degrees for 30-35 minutes until golden brown. (I usually tent mine with foil during the last 15 minutes to prevent over browning.

In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of water or orange juice to desired consistency.

Hot Cross Buns for Easter using Dough made in Bread Maker

By Lorraine


Hot Cross Bun have long been a tradition for Good Friday and Easter Sunday with the icing cross on top to symbolize the crucifixion. Making these lightly sweetened buns is simplified by preparing the dough in a bread machine.
Perfect for an Easter Brunch!
Hot Cross Buns
recipe from AllRecipes.com

Ingredients

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon (I reduced the cinnamon to 3/4 tsp. and added 1/4 tsp. nutmeg & a dash of ground cloves)
1 egg yolk
2 tablespoons water
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Cooking Instructions
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.

When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9×12-inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.Servings per Recipe: 12 Calories: 218

 


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Have Them Your Way Muffins

By Lorraine

 
Easy recipe for Have Them Your Way Muffins using your favorite fruit. Blueberry, strawberry, cherry, peach, raspberry and blackberries are all good choices!What kind of muffin is your favorite? This easy recipe for Have Them Your Way Muffins uses your favorite fruit. Blueberry, strawberry, cherry, peach, raspberry and blackberries are all good choices!Continue Reading

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