Thank you to our friends, family and guest blogger Antonia at Health Inspirations for all the wonderful recipes for our Recipe Swap Blog party. Our first blog party was a success because of you.
Lots of Love,
Jennifer and Jennifer
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Lots of Love,
Jennifer and Jennifer
My mom saved recipe from the Los Angeles Time in the 1970’s and I think this is another recipe that originally came from the Los Angeles School District in the 1950’s. No matter where it came from it has been a family staple ever since.
Ingredients for Cake:
Ingredients for Topping:
Pre-heat oven to 350 degrees.
All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
Spread half of the batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes. Makes 8 servings.
This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.
Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. I have heard this recipe is addictive.
Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.
Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.
Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)
. Carbohydrate Information:1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.
**Update 12/10/12 – I was finally able to try this recipe and it is great. Susan is right about it being addictive.
This recipe is from my classmate Judy. She is going to school to become a DTR. Judy’s mom always makes this at the beginning of fall and at Christmas every year. Judy says, “this dish always makes her feel warm and happy!” 🙂
Instructions for Glaze:
Glaze: 1 cup confectioner sugar, add lemon juice to make a thin glaze.
Instructions for Apples:
Sift together: sugar, flour, salt. Cut Crisco in with pastry blender. Put egg yolk into measuring cup, and add milk to make 2/3 cup.
Add: milk and egg yolk to lard mixture; mix just enough so dough shapes into a ball. Roll out half of dough to 15 x 11 rectangle, transfer to baking sheet. Cover with corn flakes, then with apple slices, which have been sprinkled with sugar and cinnamon. Roll out other half of dough for top crust; place over apples; pinch edges together.
Beat egg white until stiff and spread on top crust. Bake in hot oven 400 degrees for 40 minutes.
While hot, drizzle glaze over top.
Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. This recipe was Susan’s mother recipe and it is the standard they judge all other pecan pies by and none has ever measured up.
This recipe is from Jennifer’s (the RD) mother. Jennifer’s mom loves persimmon so much she even has a tree in her backyard. This recipe originally came from Sunset Magazine many years ago and is now a family favorite.
My Mom’s Fuyu persimmon bundt cake
Grease and flour a bundt cake pan. pre-heat oven to 350.
Blend 2 tsp. baking soda into 3 cups of Fuyu persimmons, chopped. Set aside
In a large bowl, beat ½ cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in persimmons.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp ground cloves, 1 tsp. cinnamon, and ½ tsp. nutmeg. Stir flour into the persimmon mixture until blended. Add 1 cup of chopped walnuts and ¾ cup raisins.
Pour into prepared bundt pan. Bake at 350 degrees for 55-60 minutes or until toothpick tests clean. Cool in pan for 15 minutes. Turn onto rack.
My Mom’s Oatmeal Muffins
This recipe is from my Mother and this is the first recipe she learned to make. I think this recipe goes back to my great grandmother and my family has been making it ever since then. I grew up eating them and I love them fresh from the oven with butter and jam. What I really like about this recipe is that they are not overly sweet.
* Makes 8 large muffins or 12 small muffins.