Blog

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of pound cake with a glaze on top

Coconut Lime Pound cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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.

Recipe Card powered byTasty Recipes
“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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Orange Coffeecake in a round fluted pan

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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

Recipe Card powered byTasty Recipes
Spiced Cranberry & Clove Coffeecake

Spiced Cranberry & Clove Coffeecake

If you can wait, let this cake sit for a day to develop the flavors and soften the texture–it’s 100% worth it!

Classic Christmas Stollen

Classic Christmas Stollen

This yummy Christmas bread has its roots in German baking

Quick & Easy Cream of Broccoli Soup

Quick & Easy Cream of Broccoli Soup

As I’m writing this, there’s about two inches of snow on the ground, which is super unusual here. A perfect day for a hot bowl of soup! This cream of broccoli soup makes a filling meal on its own, but you can also serve it with a salad or a sandwich–grilled cheese anyone? It’s also incredibly easy to make and can be on your table in under 30 minutes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream of Broccoli Soup

Cream of Broccoli Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Retrogirl

Description

This creamy soup is perfect for a snowy day, but also pairs beautifully with a spring salad


Ingredients

Scale

1/4 cup Chopped Onion

2 Tablespoons Butter

2 Twelve Ounce Bags Frozen Chopped Broccoli

11/2 Cup Chicken Broth (or substitute Vegetable Broth)

1/2 Teaspoon Garlic Powder

Salt and Pepper to Taste

11/2 Cups Heavy Cream


Instructions

Saute onion in the butter for a few minutes, or until the onion begins to turn translucent. Add the broccoli, broth, and seasonings, and bring to a boil. Simmer for 15 minutes until the broccoli is tender. Process with a stick blender (or carefully pour into the jar of a stand blender and pulse) until most of the large pieces of broccoli have been reduced. Stir in the cream and serve.

Recipe Card powered byTasty Recipes
Weihnachtsbrot Christmas Sweet Bread

Weihnachtsbrot Christmas Sweet Bread

This past Christmas, I made some recipes out of a vintage cookbook from the mid 1960s called Jingle Bells and Pastry Shells. I love these old books with their illustrations and stories about the recipes! This recipe is for a semi-sweet Christmas cake/bread, full of