Starting this week's thread on sharing recipes. The topic receipe share this week desserts. Does anyone have any great recipes they would like to share....
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Weekly recipe
- Thread starter Allthingscometolight
- Start date
My family loves when I make these sourdough chocolate chip scones.
littlespoonfarm.com
Chocolate Chip Sourdough Scones
Chocolate chip sourdough scones are so tender and buttery on the inside. You'll fall in love with the crumbly edges that are golden brown and delicious!
littlespoonfarm.com
This week I made muscadine preserves.
1 gallon muscadines
4 cups swerve
1 cup fruit pectin
1 teaspoon Cinnamon
1 teaspoon ground cloves
Enough water to cover the berries
Step 1
prepare the grapes by cutting in half and removing the seeds.
Step 2
Put grapes into a pot and cover with water and bring to a boil. (This will soften the hulls)
Step 3
Blend everything up together or leave chunky, your preference.
Step 4 add pectin and bring to a boil.
Step 5 add sweetener and spices. (The spices are optional) and mix until sweetener is devolved. Once it starts to thicken its ready.
I canned mine and gave a community in my area a large jar. They said it was really good.
1 gallon muscadines
4 cups swerve
1 cup fruit pectin
1 teaspoon Cinnamon
1 teaspoon ground cloves
Enough water to cover the berries
Step 1
prepare the grapes by cutting in half and removing the seeds.
Step 2
Put grapes into a pot and cover with water and bring to a boil. (This will soften the hulls)
Step 3
Blend everything up together or leave chunky, your preference.
Step 4 add pectin and bring to a boil.
Step 5 add sweetener and spices. (The spices are optional) and mix until sweetener is devolved. Once it starts to thicken its ready.
I canned mine and gave a community in my area a large jar. They said it was really good.
I have never had sourdough scones. I love scones and these sound really good.My family loves when I make these sourdough chocolate chip scones.
Chocolate Chip Sourdough Scones
Chocolate chip sourdough scones are so tender and buttery on the inside. You'll fall in love with the crumbly edges that are golden brown and delicious!
This is my adaptation of my grandmother's recipe for a spice cake or a cake with fruit (but not a 'Fruitcake'!!)
It is my favorite fall/winter recipe!
2 cups seedless raisins, dried cranberries, or diced dried apricots
2 1/4 cups water (you can substitute 1/4 cup of brandy for 1/4 cup of water to get a brandy taste)
1 cup vegetable oil
2 cups sugar
2 egss, beaten
2 tsp cinnamon
1 tsp ground clove
2 tsp all spice
2 tsp nutmeg (optional because it gives some people heartburn)
3 1/2 cups of flour. (Whole wheat unbleached flour works really well with this recipe.)
1/2 tsp salt
2 tsp baking soda
Combine the raisins, spices, and water and simmer to a light boil and let it simmer for 15-20 minutes. Remove from heat and add oil, then the sugar, and then the eggs followed by the salt and baking soda. Sift in the flour and stir until smooth.
Pour the mixture into a greased 13x9 glass pan. I do not recommend using a larger pan for double recipes, it never ends well. Just use another 13x9.
Bake at 375F in a regular oven or at 350F in a convection oven for around 35-40 minutes (check it at around 30 minutes).
WARNING: Cooking this will make your house smell AWESOME!!!
It is my favorite fall/winter recipe!
2 cups seedless raisins, dried cranberries, or diced dried apricots
2 1/4 cups water (you can substitute 1/4 cup of brandy for 1/4 cup of water to get a brandy taste)
1 cup vegetable oil
2 cups sugar
2 egss, beaten
2 tsp cinnamon
1 tsp ground clove
2 tsp all spice
2 tsp nutmeg (optional because it gives some people heartburn)
3 1/2 cups of flour. (Whole wheat unbleached flour works really well with this recipe.)
1/2 tsp salt
2 tsp baking soda
Combine the raisins, spices, and water and simmer to a light boil and let it simmer for 15-20 minutes. Remove from heat and add oil, then the sugar, and then the eggs followed by the salt and baking soda. Sift in the flour and stir until smooth.
Pour the mixture into a greased 13x9 glass pan. I do not recommend using a larger pan for double recipes, it never ends well. Just use another 13x9.
Bake at 375F in a regular oven or at 350F in a convection oven for around 35-40 minutes (check it at around 30 minutes).
WARNING: Cooking this will make your house smell AWESOME!!!
Last edited:
Oh my...how did I not see this thread before.
Going to throw in several when I get home.
Going to throw in several when I get home.
It's been years since our daughter found this recipe for PEACH UPSIDE_DOWN CAKE online and we made it for her birthday.
The link is
www.tasteofhome.com
The following screen shots may live longer then the link.
I like almond extract better then vanilla, but both are good. This cake is always a hit and leftovers? ....nonexistant!
The link is
Upside-Down Peach Cake
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana
www.tasteofhome.com
I like almond extract better then vanilla, but both are good. This cake is always a hit and leftovers? ....nonexistant!
Another yummy cake is this one that I make every week for our Saturday coffee and conversation hosting. I top it with chocolate whipped cream....or sometimes coconut pecan frosting.
I use butter instead of coconut oil. And usually do two rounds, or a triple batch in a huge commercial pan. It gets eaten.
www.swbeans.com
I use butter instead of coconut oil. And usually do two rounds, or a triple batch in a huge commercial pan. It gets eaten.
Flourless Chocolate Black Bean Cake - S&W Beans Recipe
Learn how to make delicious Flourless Chocolate Black Bean Cake.
www.swbeans.com
Self-saucing chocolate pudding
Dry ingredients
125g plain flour
1 pinch salt
60g sugar
2 teaspoons baking powder
2 tablespoons cocoa powder
Wet ingredients
40g melted butter or oil
120ml milk
Few drops vanilla
1 egg
Topping
180g soft brown sugar (Or white sugar for lighter sauce)
2 tablespoons cocoa powder
250ml Boiling water
Recipe
Sieve dry ingredients into pyrex bowl (Suitable for baking in oven)
Combine wet ingredients in a jug then mix into dry to make cake mixture
Mix sugar and cocoa then sprinkle on top of cake mixture. Gently pour water on top to form a puddle. Do not mix in.
Cook at 180C for about 45 mins
Recipe may be doubled or tripled up into larger bowl if needed. Comes out with cake on top and a rich choc sauce underneath.
Dry ingredients
125g plain flour
1 pinch salt
60g sugar
2 teaspoons baking powder
2 tablespoons cocoa powder
Wet ingredients
40g melted butter or oil
120ml milk
Few drops vanilla
1 egg
Topping
180g soft brown sugar (Or white sugar for lighter sauce)
2 tablespoons cocoa powder
250ml Boiling water
Recipe
Sieve dry ingredients into pyrex bowl (Suitable for baking in oven)
Combine wet ingredients in a jug then mix into dry to make cake mixture
Mix sugar and cocoa then sprinkle on top of cake mixture. Gently pour water on top to form a puddle. Do not mix in.
Cook at 180C for about 45 mins
Recipe may be doubled or tripled up into larger bowl if needed. Comes out with cake on top and a rich choc sauce underneath.
Turkey Chili Stuffed Acorn Squash
What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that's not just good for you, it tastes great too!
www.skinnytaste.com
This is so yummy