I’m a HUGE fan of cinnamon. I mean, I put it in almost anything! Baked beans, pancakes, pork roast, etc. So when I heard my sisters talking about my mom’s cinnamon bread, I just HAD to make it! I don’t know why I hadn’t before! It rivals the one you may have gotten from one of those membership stores! Only it will be YOUR house that smells amazing! And yes, you might have to give out samples if anyone stops by and smells it! haha
2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
1 tsp salt
1 cup buttermilk (If you don’t have buttermilk, substitute milk with 1 tablespoon vinegar to measure 1 cup)
¼ cup vegetable oil
2 tsp vanilla extract
2 TBS white sugar
1 tsp cinnamon
2 TBS butter (softened or melted)
Preheat oven to 350
Grease one 9×5 inch loaf pan
Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl.
Beat 3 minutes
Pour into prepared loaf pan
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly
Sprinkle topping over smoothed batter
Using knife, cut in a light swirling motion to give a marbled effect
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean
I was craving Strawberry Pie and I asked my mom for her recipe. So we started digging in her recipe box and we found this treasure! Her mom’s handwritten recipe! I made it and it’s delicious. It’s messy, but it’s delicious! It’s worth all the steps. It’s easier than you think.
1 Quart Strawberries
1 Baked Pie Crust
1 Cup Sugar
3½ TBS Corn Starch
1 Cup Water
Wash and top strawberries
Take out 1 cup for the glaze, crush, and add 2/3 cup water
Simmer for 3 minutes and strain
Mix sugar and cornstarch with 1/3 cup water, add to juice
Cook until thick and clear
Add 2-3 drops of red food coloring, if desired, then let cool
Put the rest of the berries in a baked and cooled pie crust
Pour cooled glaze over berries
Chill at least 3 hours then top with whipped cream
It wasn’t until recently that I even thought about putting something sweet and dessert-like in a CrockPot. But it’s an incredible thing! These gooey, delicious brownies are going to CROCK your world! A perfect blend of chocolate, caramel and pecans. Oh…and don’t forget to top it with ice cream!
18 oz fudge brownie mix
2/3 cup mini chocolate chips
2/3 cup oil
1/4 cup water
11 oz caramel bits
1/3 cup heavy cream
3/4 cup chopped pecans
3/4 cup hot water
12 oz hot fudge sauce
Spray a large Crock Pot with cooking spray. Set aside.
In a large bowl, combine the brownie mix, chocolate chips, oil, water, and eggs.
Stir or whisk together until combined. Do not over mix.
Pour the brownie batter into the slow cooker.
In a medium bowl, mix the caramel bits and heavy cream. Microwave in 30 second intervals on high heat, stirring in between, until caramel is completely melted. Stir in pecans.
Pour caramel mixture over the top of the brownie mixture and use a spatula or a knife to swirl the caramel mixture in.
In a small bowl, whisk the hot fudge sauce and hot water together until smooth.
Pour over the top of the caramel mixture.
Place the lid on the slow cooker and cook on high for 3 to 3.5 hours or until the edges of the brownies are set. The center will be gooey.
I absolutely LOVE fresh peaches. They’re SO GOOD this year. And for the first time EVER, I decided to make Peach Butter. (you know, like Apple Butter…but with peaches!) And it turned out SO delicious, I wanted to share it with you!
15 Ripe Peaches
2 tsp Cinnamon
1/4 tsp Cloves
1/8 tsp Allspice
2-3 tsp Lemon Juice
1.5 cups sugar
Bring a pot of water to a boil, and place peaches in the water for 1 minute. (it’s best to use ripe peaches)
Immediately place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! (You can use a regular peeler and skip the boiling/ice method, if you prefer)
Cut the peaches into slices, and place in blender. Blend until smooth.
Place the pureed peaches and lemon juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar. DO NOT COVER!
Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
I used half-pint jars, and left about 1/4 inch at the top. Wipe the top edge of the jars to make sure it was nice and clean so those lids seal well!
Keep the lids in hot water until ready to use.
Once the jars are filled with peach butter, put the hot lids and rings on them and place them in a hot water bath. Make sure the jars are covered by an inch of boiling water. Let them cook for 15 minutes.
Carefully lift the jars out of the boiling water, (I used tongs to get them out) and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, they’re good. Tighten the rings all the way.