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Peanut Butter Fudge Puddle Cookies

Peanut Butter Fudge Puddle Cookies

These yummy chocolate peanut butter cookies are easier to make than you think, but are worth every bit of effort

Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

This yummy coffeecake is simple to make, and will quickly become a favorite

Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

There are many Hot Cross Bun recipes out there that give you the history of the buns and their religious connection, but I’m just going to share the recipe because they’re delicious and remind me of springtime. This particular Hot Cross Bun recipe is based on one from the Rumford Complete Cook Book from 1908. My edition is from 1948.

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Classic Springtime Hot Cross Buns


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  • Author: Retrogirl
  • Total Time: 2 Hours, 25 Minutes
  • Yield: 1216 1x

Description

These light sweet buns are perfect for springtime, and are often associated with the Easter holiday


Ingredients

Scale

4 cups sifted all-purpose flour

1/3 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup raisins, currants, and candied fruit–whatever you like

1/4 cup vegetable shortening

1/3 cup granulated sugar

1 package quick-rise yeast

1/4 cup lukewarm water

1 cup milk

1 egg, slightly beaten

Confectioner’s sugar and heavy cream for the frosting


Instructions

Sift flour, salt, and cinnamon into a large bowl, then add fruit.

Scald the milk with the shortening and sugar, then cool to lukewarm.

Sprinkle the yeast over the warm water, and let it bloom for ten minutes. Add it to the milk mixture, along with the egg.

Make a well in the center of the flour mixture, then pour in the wet mixture and combine into a dough. Knead for 7-8 minutes, or 4-5 minutes with a dough hook and your electric mixer.

Cover with plastic wrap and let the dough rise in a warm place until doubled in size–approximately one hour.

When risen, divide the dough into 12-16 portions and form into rolls. Place them on a parchment-covered sheet and let rise again, 30-40 minutes.

Bake at 400 degrees 15 minutes, brush with milk or a beaten egg white, and bake an additional 5-10 minutes.

When cool, make a stiff frosting of confectioner’s sugar mixed with a bit of heavy cream, and pipe a cross shape onto the top of each bun.

Notes

To scald milk, pour it into a saucepan and bring it to just under a boil. When bubbles are forming around the edge of the pan, it’s ready. Let it cool 10 minutes before using in your recipe.

To proof the dough/let it rise, I like to use the Warmer setting on my oven, but any warm spot, out of drafts will do. I recently ready an article by someone who has a cooler kitchen, and had trouble getting her dough to rise. She now runs a cycle in her clothes dryer, and then sets the dough inside to proof. Whatever works, my loves!

 

  • Prep Time: 2 Hours
  • Cook Time: 20-25 Minutes
  • Category: Baking
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Sheet-Pan Scottish Shortbread Cookies

Sheet-Pan Scottish Shortbread Cookies

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.) There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea. Shortbread can be 

Olde Virginia Spoon Bread

Olde Virginia Spoon Bread

This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder. Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked 

Summery Coconut & Lime Pound Cake

Summery Coconut & Lime Pound Cake

A few years ago, I posted a recipe for a Classic Pound Cake from The Rumford Complete Cookbook. This recipe makes a loaf cake with a lovely crumb, wonderful flavor, and it’s neither too moist, nor too dry.

This pound cake recipe is a variation of the earlier recipe. The first edition of the book is from 1908, and my edition is from 1948. I’m not sure when the pound cake (or Plain Loaf Cake, as it’s listed) was added to the book, but it’s at least 75 years old.

It’s a cinch to make, and turns out beautifully every time!

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slices of pound cake with a glaze on top

Coconut Lime Pound cake


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  • Author: Retrogirl

Description

This moist cake is a snap to make, and is perfect for brunch, dessert, or tea time


Ingredients

Scale

1/2 cup butter

1 cup granulated sugar

2 eggs, beaten

1/2 cup whole milk

1 teaspoon lime juice

2 cups sifted all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

zest of 1 lime

1/2 cup flaked coconut

For the Glaze:

1 cup confectioner’s sugar

juice of 1 lime, or a bit more


Instructions

Preheat your oven to 350 degrees.

Grease and flour a loaf pan (I use a standard Pyrex loaf)

Cream butter and sugar until it’s light and fluffy.

Add eggs, lime juice, and lime rind.

Add  milk alternately with flour, salt, and baking powder.

Stir in the coconut, then pour into your prepared pan.

Bake 45-55 minutes, or until the cake is golden on top, and a toothpick inserted in the center comes out clean.

Let Cool.

Stir together the confectioners sugar and juice of one lime until it makes a drizzle-able icing–not too thick that you need to spread it, but not too thin either. Add more lime juice if needed.

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“Impossible Sausage” Buffalo Zucchini Bake

“Impossible Sausage” Buffalo Zucchini Bake

A quick and easy vegetarian dinner that you can easily customize to make it the way you like it

Italian Sausage and Artichoke Soup with Bowtie Pasta

Italian Sausage and Artichoke Soup with Bowtie Pasta

This hearty soup is full of sausage, tomatoes, artichokes, and pasta, and makes a great lunch or dinner on a cold day!

My Tiny Sicilian Grandmother’s Orange Walnut  Coffeecake

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake

My grandma Guiseppina (Americanized to Josephine) stood about 4 foot ten, and was one of those wonderful cooks who rarely used a recipe. Thankfully, she did have some written recipes for baking. This is one of them.

It’s full of walnuts and orange peel and topped with an orange juice and sugar glaze, and it’s perfect for breakfast, brunch, or dessert. Try it–you won’t be disappointed!

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Orange Coffeecake in a round fluted pan

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake


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  • Author: Retrogirl

Description

This coffeecake is full of walnuts, orange peel, and Grandma’s love!


Ingredients

Scale

1/2 Cup Butter

11/2 Cup Granulated Sugar, Divided

2 large eggs

1 Cup Whole Milk

1 Teaspoon Baking Soda

1 Cup Walnut Halves or Pieces

1 Large Navel Orange

2 Cups All-Purpose Flour

1 Teaspoon Salt


Instructions

Grease and flour a round or square baking dish and preheat your oven to 375 Degrees.

In a mixing bowl, cream the butter and 1 cup of sugar. Beat in two eggs, and the baking soda dissolved in milk. Stir in the walnuts. Unless you have your own orange tree, wash and dry your orange. Using a vegetable peeler, peel the orange, trying to get at little of the pith as possible. Using kitchen shears, snip the peel into small matchstick-style pieces, then stir into the batter. Add the flour and salt, and stir just to combine.

Pour the batter into the prepared pan, and bake for 25-30 minutes. When cool, combine 1/2 cup sugar with 1/4 cup orange juice and spoon over the cake to make a glaze.

When the glaze is dry, serve

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Quick & Easy Cream of Broccoli Soup

Quick & Easy Cream of Broccoli Soup

This cold-weather comfort food is perfect by itself, but would also pair beautifully with a grilled cheese sandwich

Greek White Bean and Feta Burgers

Greek White Bean and Feta Burgers

When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it. Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black 

Quick & Easy Any-Season Applesauce Cake

Quick & Easy Any-Season Applesauce Cake

I love apple season! We always end up buying tons of fresh, crunchy apples to eat and bake with, but by mid-winter, some of them start to get a little past their prime. Easy fix–make applesauce! This simple cake goes together in a snap, but screams AUTUMN!

This post may contain affiliate links, which cost you nothing but may earn me a small commission.

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applesauce cake loaf and slices

Any-Season Applesauce Cake


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  • Author: Retrogirl
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

This moist, yummy cake is a snap to prepare but tastes like you fussed over it


Ingredients

Scale

1/2 cup butter

1 cup granulated sugar

1 cup apple sauce

1 teaspoon baking soda

1 cup seedless raisins

2 cups sifted all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon ground cloves


Instructions

Using your stand mixer or hand mixer, cream the butter and beat in the sugar gradually.

Combine the baking soda and applesauce and blend into the butter and sugar mixture.

Stir in the raisins and the dry ingredients.

Pour into a greased and floured loaf pan and bake for 45-ish minutes in a preheated 350 degree oven, or until a toothpick inserted into the center comes out clean.

Notes

If you like nuts, use 1/2 cup raisins and 1/2 cup chopped walnuts or pecans.

This would also be great with dates or dried cherries instead of the raisins.

  • Prep Time: 5 Minutes
  • Cook Time: 45-55 minutes
  • Category: Bread
  • Method: Baking
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Granny Smith Apple Cinnamon Cake

Granny Smith Apple Cinnamon Cake

Keep your pumpkin spice–apple cinnamon is the way to go!

Holiday Leftovers Shepherd’s Pie

Holiday Leftovers Shepherd’s Pie

A quick and yummy way to use up those holiday leftovers!

Easy Penne With Broccoli and Turkey Meatballs

Easy Penne With Broccoli and Turkey Meatballs

Penne with broccoli and turkey meatballs

This post may contain affiliate links, which cost you nothing extra, but may earn me a small commission.

Being half-Sicilian, pasta is always a go-to for me (except for my brief periods of trying to be low-carb, which just doesn’t work for me). This is a quick and easy dinner that we just love! You can substitute beef meatballs, sausage, meatless meatballs, etc. It will be just as delicious.

What you’ll need:

1 Tablespoon minced garlic

1 medium yellow onion, sliced

1/2 cup olive oil

1 pound penne pasta, cooked 10-12 minutes

2 broccoli crowns, cut into florets

1 Tablespoon garlic salt

1 teaspoon red pepper flakes

1 pound precooked, frozen turkey meatballs (I used Butterball–if you can’t find it in your local store, you can find it here https://amzn.to/2DOdWaH)

2 cups chicken broth (you can also use vegetable broth to make it vegetarian)

Parmesan to taste (or real Parmigiano Reggiano)

Fresh cracked black pepper

In a large skillet or dutch oven, saute the garlic and onion in the olive oil. Add in the broccoli and seasonings and stir . Add the pasta, meatballs, and chicken broth.

Cover and let simmer on medium low heat until the broccoli is cooked and the meatballs are heated through–about 15-20 minutes.

Top with the cracked pepper and Parmesan, to taste. You can also add an additional sprinkle of garlic salt if desired.

As with any pasta dish, you can’t go wrong with a side salad, hot crusty bread, and a bottle of white wine to round out the meal!

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Penne With Broccoli and Turkey Meatballs


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  • Author: Retrogirl
  • Total Time: 25-30 Minutes
  • Yield: 6 servings 1x

Description

This lighter pasta dinner is perfect year round–and you can easily make it vegetarian by substituting veggie meatballs and vegetable broth!


Ingredients

Scale

1 tablespoon minced garlic

1 medium yellow onion, diced

1/2 cup olive oil

1 pound penne pasta, cooked according to package directions

2 broccoli crowns, separated into florets

1 tablespoon garlic salt

1 teaspoon red pepper flakes

1 pound precooked turkey meatballs

2 cups chicken broth

parmesan cheese to taste

cracked black pepper to taste


Instructions

In a large skillet or Dutch oven, saute the onion and garlic in olive oil.

Add the broccoli and seasonings and stir.

Pour in the broth, pasta, and meatballs.

Cover and simmer on medium heat until the broccoli is cooked and the meatballs are heated through, approximately 15-20 minutes.

Top with the pepper and parmesan, and serve

Notes

As with any pasta dish, you can’t go wrong serving this with a side salad and crusty bread.

  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Category: Main Dish
  • Method: Stovetop
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Super Simple Festive Cranberry Sauce

Super Simple Festive Cranberry Sauce

This homemade cranberry sauce is so simple, why wouldn’t you make it instead of buying canned sauce?

Holiday Peanut Butter M&M Bar Cookies

Holiday Peanut Butter M&M Bar Cookies

This classic Peanut Butter & M&M Bar Cookie recipe comes from our friends at Jif Peanut Butter

Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

The recipe comes from Taste of Home Magazine sometime in the early 2000s, I think? The cook who submitted the recipe was named Patricia Michalski, and she identified them as Christmas Cookies, but I think they’re especially nice in the springtime. Hope you think so too!

Store these in an airtight container, and they’ll stay fresh for a week or two.

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red plate with sandwich cookies dotted with cranberries

Cranberry Lemon Sandwich Cookies


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  • Author: Retrogirl
  • Total Time: 0 hours
  • Yield: 4 dozen 1x

Description

These light cookies have a soft crumb, chewy dried cranberries, and a bright lemon filling


Ingredients

Scale

1 cup salted butter, softened

1 cup vegetable shortening

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon grated lemon peel

1/2 teaspoon of salt

3/4 cup dried cranberries

FILLING:

2/3 cup salted butter, softened

23/4 cups confectioners sugar

1/4 cup milk

11/4 teaspoons grated lemon peel


Instructions

In a mixing bowl, cream the butter, shortening, and sugars.

Add the eggs, one at a time, beating well after each addition. Then add the vanilla.

Combine the flour, cream of tartar, lemon peel, and salt. Gradually add to the creamed mixer until fully combined.

Stir in the cranberries.

Cover and refrigerate two hours, then roll into 1 inch balls (I use a cookie/candy scoop), and place 2 inches apart on a parchment-lined baking sheet.

Flatten with the bottom of a glass that you’ve dipped in sugar, to keep the dough from sticking to it.

Bake in a preheated 350 degree oven for 12-14 minutes, or until the edges are lightly browned.

Let cool.

To make the filling:

In a mixing bowl, cream the butter, sugar, and peel. Slowly beat in the milk.

Spread the filling on the flat edge of one cookie, and top with another. The amount of filling that you use will depend on how full you like your sandwich cookies!

 

  • Prep Time: 2-1/4 hours
  • Cook Time: 12-14 minutes per sheet
  • Category: Baking
  • Method: baking
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Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in