Tag: recipes with common ingredients

Summery Coconut & Lime Pound Cake

Summery Coconut & Lime Pound Cake

This moist cake is perfect for brunch, dessert, or tea time!

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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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!

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Cream of Broccoli Soup

Cream of Broccoli Soup


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  • 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.

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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 

Classic Chocolate Cream Roll with Whoopie Pie Filling

Classic Chocolate Cream Roll with Whoopie Pie Filling

Not too long ago, Stephan and I were binge-watching The Great British Baking Show, and I was seriously digging the episodes where the contestants were making cream rolls. Having made cream rolls and jelly rolls before with varying degrees of success, I felt bad for 

Easy Creamy Asparagus Brunch Pockets

Easy Creamy Asparagus Brunch Pockets

I found a similar recipe years ago that was listed as part of a spring luncheon menu. Modern ingredients like refrigerated crescent rolls make it much quicker and easier, and the sprinkle of sesame seeds on top give it a nice nutty crunch!

This recipe is perfect for spring when the asparagus is in season, but it’s great year-round!

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

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Creamy Asparagus Brunch Pockets


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  • Author: Retrogirl
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Description

A quick and easy recipe for brunch, lunch, or dinner


Ingredients

Scale

1 pound fresh asparagus, trimmed and cut into 1 inch pieces

4 ounces cream cheese, softened

1 tablespoon mayonnaise

2 tablespoons finely diced yellow onion

2 tablespoons diced pimiento, drained

dash of salt and a few grinds of fresh pepper

two 8 ounce tubes of refrigerated crescent rolls

1 tablespoon butter, melted

2 tablespoons sesame seeds


Instructions

Preheat oven to 375 degrees

Bring 2 cups of water to a boil and cook asparagus for 3-5 minutes. Drain.

In a medium bowl, combine the cream cheese and mayonnaise until smooth. Stir in the onion, pimiento, salt, pepper, and asparagus until combined, then set aside.

Unroll the tubes of crescent rolls and press the edges of two together to form a rectangle. 

Repeat with the remaining crescents.

Spoon 1/4 of the cream cheese mixture into the center of one of the dough rectangles, then top with another rectangle. Pinch the edges shut or crimp them with the tines of a fork. Repeat with the remaining dough and filling and place them on a baking sheet lined with parchment or a nonstick liner.

Brush the tops of the pockets with butter and sprinkle with sesame seeds.

Bake for 15-18 minutes or until golden brown.

Notes

Serve with a side salad and fresh fruit.

  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Baking
  • Cuisine: Brunch
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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