March 2015

Month: March 2015

31
Mar
2015

Spring Flower Sugar Cookies

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Celebrate the season with this easy recipe for absolutely delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Springtime in the Pacific Northwest means flowers blooming everywhere… what a wonderful re-awakening, after a cold, barren Winter! What better way to celebrate the beginning of this new season than these delicious, frosted Spring Flower Sugar Cookies!

I’ve never been a great cookie decorator, but am trying to learn more tips and tricks necessary to make pretty cut-out sugar cookies. I’ve made Fall and Christmas decorated cookies since that time, using this same recipe. They’re always great!

Scroll Down for a Printable Recipe Card At The Bottom Of The Page

These Cookies Are Great To Take To A Party

I made these cookies last year for an Easter potluck we were invited to. They were a big hit! As you can see in the photo below, I also made Lemon Curd Filled Won Ton Cups, Chocolate Dream Cups with Raspberry Mousse, and Chocolate Chip Cheesecake-Swirl Brownie Bites!

I found the recipe for the cookies and icing on a website called Glorious Treats. The website has lots of tips (and good info. for people who want to learn “how” to decorate cookies), including the recipe for these cookies and icing.

These spring flower sugar cookies are absolutely delicious, especially when cut into pretty designs and decorated with Royal Icing! The cookies are very easy to prepare… you can use ANY cookie cutter you have available to create your very own masterpieces!

For me the hardest part was learning “how” to outline the cookies, then flooding them with different colors. It takes a steady hand and practice (and believe me… I am a work in progress!) All in all, I was pleased with how these decorated cookies (one of my first attempts) turned out.

How To Make Spring Flower Sugar Cookies

First, stir the flour and baking powder together in a bowl and set aside. EASY.

Beat the butter and sugar together for a few minutes (using an electric mixer), until mixture is thoroughly creamed and fluffy. Add the egg and vanilla, and beat again. Once blended, the flour mixture is added to the batter. The dough is then mixed until all ingredients have been incorporated.

Once the dough is done, it is kneaded, then refrigerated for 2 hours to get really cold!

Rolling And Cutting Spring Flower Sugar Cookies

The dough for the Spring flower sugar cookies is placed onto a lightly floured work surface and rolled out to about a 1/3 inch thickness.

Use a cookie cutter to cut out the shapes you desire. I used the flower cookie cutter shown below, but you can use any flower shaped cookie cutter you wish.

Place the cut out cookie dough onto lined baking sheets, then refrigerate for a few minutes. This quick refrigeration will help the Spring flower sugar cookies hold their shape while cooking. Once chilled, bake the cookies for for 8-10 minutes, but do not let them get browned.

Make The Royal Icing For The Spring Flower Sugar Cookies

While the cookies were baking, I prepared the royal icing. To make this icing, beat meringue powder, powdered sugar and warm water until stiff peaks formed. This is the meringue powder I used for the icing. I bought it at a local craft store (Michael’s). A lot of grocery stores carry this product, as well.

Once the icing was the right consistency, I divided it out into bowls, then added food coloring (I used gel food coloring), until it was the color I wanted.

Decorating Spring Flower Sugar Cookies

I used a thicker consistency icing to pipe (using a pastry bag) the edges on the flowers like shown in the photo below. The icing has to be thick enough not to run, because it will be the “barrier” that holds the thinner icing that will fill the flowers later.

Let the icing dry (about 30 minutes), then thin the icing out a bit more. A teensy drop of red coloring was added to turn the icing slightly darker yellow (toward orange color). This thinner consistency icing was “flooded” in between all the thicker outlines (I used a toothpick to help fill in all the nooks and crannies) like shown in the photo below:

The cookies were set aside to let the icing dry. Once dry, I added the green center portion right in the middle of the flower cookie, then let that dry, also.

Time To Eat Spring Flower Sugar Cookies

Once all the cookies were dry (the icing will get hard after a couple hours-that is a good thing!), the cookies are ready to eat. Trust me- these cookies are GOOD!

Wouldn’t a basket of sweet Spring Flower Sugar Cookies brighten someone’s day?

I hope you will try making these delicious Spring flower sugar cookies. Enjoy using your own cookie cutters and imagination to create wonderful cookies for any celebration! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes include:

Interested In More Recipes?

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Recipe Source for Cookies: http://www.glorioustreats.com/2010/03/making-sugar-cookies-recipe-and-tips.html
Recipe Source for Royal Icing: http://www.glorioustreats.com/2010/10/decorating-sugar-cookies-from-start-to-finish-part-2.html

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Spring Flower Sugar Cookies

Prep Time

2 hrs 30 mins

Cook Time

8 mins

Total Time

2 hrs 38 mins

Celebrate the season with this easy recipe for delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Category: Cookies

Cuisine: American

Keyword: spring flower sugar cookies

Servings: 30 - 2 1/2 inch cookies)

Calories Per Serving: 190 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookie dough:

3 cups all purpose flour
1 teaspoon baking powder
1 cup (2 cubes) unsalted butter (at room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Parchment paper

For the Royal Icing:

4 Tablespoons meringue powder
4 cups powdered sugar
6 Tablespoons warm water
Food coloring , as desired

US Customary - Metric

Instructions

To make cookies:

Stir flour and baking powder together in bowl, then set aside.
Using an electric mixer, cream the butter and sugar together for about 3 minutes. Add the egg and vanilla extract; continue to beat for an additional minute.
Slowly add the flour mixture (a bit at a time) to the butter mixture; mix this until all the flour is mixed in, and the dough begins to form ball and pull away from the side of the bowl.
Remove dough ball from mixer bowl and put it on parchment paper. Knead the dough with your hands 3-4 times. Put the dough into a sealed bag or container; refrigerate it for 2 hours (or into freezer for 25 minutes)
A few minutes before you get the chilled dough out of refrigerator, preheat your oven to 350 degrees.
Remove HALF of the dough (let the rest stay in fridge). Put dough on lightly floured work surface. Roll dough out to 1/3 inch thickness.
Cut the dough out with your favorite cookie cutters. Place cookies on prepared baking sheet (I bake these on parchment paper). Try to get same-sized cookie shapes on each sheet to ensure even cooking. Put the baking sheet (with cookies) into refrigerator for 3-5 minutes (this will help them keep their shape).
Bake cookies at 350 degrees for 8-10 minutes. Bake just until they just start to look golden. Remove from oven; let cookies cool for a minute or two on the pan, then carefully remove to a wire rack to finish cooling. Once the cookies are totally cooled, they can be decorated.

For the royal icing:

Measure meringue powder and powdered sugar into mixing bowl. Add 6 Tablespoons warm water. Beat until stiff peaks form. Divide icing out into bowls; add food coloring, as desired. Add additional water (1 teaspoon at a time) until you get the right consistency.
FOR OUTLINING/EDGING: thin with warm water until icing reaches a "corn syrup" thickness (or slightly thicker). Pipe the icing around the border of your design. Let icing dry (half an hour) before flooding the inside of the outlined area.
FOR FLOODING INSIDE THE OUTLINE: Add additional water to thin icing out. Pipe icing inside outline borders. It should slowly thin out inside border. Use a toothpick to help fill in the space.
Let icing completely dry before serving (let dry several hours!). ENJOY!

Recipe Notes

Cookie baking times may vary slightly, depending on the size of the cookie.
This recipe makes approximately 30, 2 1/2 inch cookies or 16 3 1/2 inch cookies.
FYI-The prep time is the time necessary to make the cookies. It does not include decorating time. Sometimes I bake the cookies one day and decorate the next.

Nutrition Facts

Spring Flower Sugar Cookies

Amount Per Serving (1 cookie)

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 21mg7%

Sodium 3mg0%

Potassium 30mg1%

Carbohydrates 32g11%

Sugar 22g24%

Protein 1g2%

Vitamin A 195IU4%

Calcium 10mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Mar
2015

Fruit Kabobs

categories: Appetizers, Side Dishes

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Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people. Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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27
Mar
2015

A Fresh Look…

categories: Inspiration

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I keep a notebook of quotations that I’ve read and liked for how they speak to my heart, or challenge my thinking. If I read something that really resonates with me, I write it down in my little collection. Occasionally I go back through and read some of the quotes; the following is one I rediscovered this morning. It was good to take a fresh look…

“In one of William J. Locke’s novels there is a picture of a woman who has a large amount of money, and who has spent half a lifetime on a tour of the sights and picture galleries of the world. She is weary and bored. Then she meets a Frenchman who has little of this world’s goods, but who has a wide knowledge and a great love of beauty.

He comes with her, and in his company things are completely different. ‘I never knew what things were like’, she said to him, ‘until you taught me how to look at them.’ Life is quite different when Jesus teaches us how to look at things. When Jesus comes into our hearts, he opens our eyes to see things truly.” – (William Barclay – Commentary on Matthew 1).

My Limited Understanding

I don’t know about you, but I get weary at times trying to figure out, or make sense of things or events that happen in this amazing, beautiful, yet crazy world. My knowledge, focus, and understanding is so incredibly finite and limited (understatement of the century), and that impedes my perspective on things.

I am so grateful that the God who created all things is a part of my life (the beautiful AND the messy parts) and invites me daily to join him (the ultimate travel guide) as he reveals parts of His incomprehensible knowledge, love, beauty, and purpose to my little brain and heart. He helps and enables me to see things differently… a fresh look, a different perspective…through His eyes.

♥♥♥♥

“‘To whom will you compare me? Or who is my equal?’ says the Holy One. ‘Lift up your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one, and calls them each by name. Because of his great power and mighty strength, none of them is missing. Why do you say, O Jacob, and complain, O Israel, My way is hidden from the Lord; my cause is disregarded by my God? Do you not know? Have you not heard? The Lord is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary, and his understanding no one can fathom. He gives strength to the weary and increases the power of the weak. Even youths grow tired and weary, and young men stumble and fall; but those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.'” (Isaiah 40: 25-31, New International Version)

Just as the original painter can provide insight no one else can into their work of art, I know that my loving Creator is the one I want and trust to bring insight and perspective to the “things” I experience in my life. I don’t HAVE to completely understand everything. I have to TRUST the One who does. ♥ Just my thoughts… have a good day. ♥

”

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25
Mar
2015

Quick N’ Easy Cream of Broccoli Soup

categories: Soups, Vegetable Dishes

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Make 4 servings of this simple, delicious, quick n’ easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

A dear friend of mine named Sandy gave me this recipe for Cream of Broccoli Soup written on a little index card about 30 years ago. I’ve made this soup many times over the years (and have a completely food-stained index card to prove it!). This is a delicious, very easy, inexpensive soup to make (with simple ingredients), and serves 4.

I was privileged to be a bridesmaid in Sandy’s wedding to her wonderful hubby Jeff, and my husband was privileged to be the pastor to officiate the ceremony. It was his first wedding to preside over, and we have such funny memories of that wedding.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

My friend’s original instructions called for making this in the microwave oven, but I’ve adapted this cream of broccoli soup slightly over the years. Now I usually make it on my stove top in a soup pot, and add a bit of cheddar cheese, for extra flavor. The soup only takes about 25-30 minutes to prepare, so it’s easy to throw together after a long day.

I sure hope you will give this one a try. I really do think you will enjoy it! It’s EASY and DELICIOUS!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: Sandy Whittaker

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Quick N' Easy Cream of Broccoli Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

Category: Soup

Cuisine: American

Keyword: cream of broccoli soup

Servings: 4 servings

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pkg. (10 ounces) frozen broccoli, thawed
6 Tablespoons butter (or margarine)
1 Tablespoon finely minced brown onion
5 Tablespoons all-purpose flour
1 cup chicken broth
2 cups milk
3/4 teaspoon salt
1/8 teaspoon black pepper
Dash of ground nutmeg (optional)
1/2 cup grated cheddar cheese (plus additional for garnish on top of soup, if desired)

US Customary - Metric

Instructions

In a soup pot, melt the butter. Add the minced onion, and cook for 2-3 minutes. Add the flour; whisk to combine. Cook for an additional minute. Add the chicken broth, milk, salt, pepper and nutmeg. Stir ingredients until smooth and thoroughly combined. Heat the soup for 5-7 minutes on medium-high until soup begins to thicken slightly. Stir occasionally.
Add the thawed broccoli to soup. Carefully transfer the hot soup to a blender and puree OR puree the ingredients together in the soup pot using an immersion blender.
Return soup to pan. Add 1/2 cup grated cheddar cheese. Stir to combine. Heat soup until hot (about 3-4 minutes). Ladle soup into 4 serving bowls. Garnish soup with a sprinkle of grated cheddar cheese; Serve, and enjoy!

Nutrition Facts

Quick N' Easy Cream of Broccoli Soup

Amount Per Serving (1 serving)

Calories 320 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 65mg22%

Sodium 964mg42%

Potassium 471mg13%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 7g8%

Protein 10g20%

Vitamin A 1340IU27%

Vitamin C 67.3mg82%

Calcium 291mg29%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Mar
2015

Chili, Lime & Cumin Cod

categories: Main Dishes, Mexican / Southwestern, Seafood

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Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

About a month ago I found a recipe on Pinterest for Chili, Lime Cumin Cod. The flavor combination sounded interesting to me (a bit Southwestern), AND I had a few pieces of cod hanging out in the back of my freezer. So… I decided to give this easy sounding seafood recipe a try.

The entire recipe took less than 15 minutes to prepare, so I would consider this a truly easy, quick, and flavorful seafood entree! I think the quick, flavorful lime cumin butter sauce would also taste great on grilled halibut, swordfish, tilapia or mahi-mahi, as well.

The recipe is so simple, I really don’t think it’s possible to mess this one up! Chili Lime Cumin Cod for the win! This quick and simple, healthy seafood dish is perfect for busy nights where you just want something “good for you”, to eat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chili Lime Cumin Cod

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).

In a small bowl, combine the chili powder, oregano and salt, until fully blended. This is your spice mixture for the fish. Sprinkle spices on top of each of the pieces of cod. Press the spices slightly into the fish to adhere them to the surface of the fish.

Place the pieces of seasoned cod into the prepared baking pan. Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.

Make The Sauce To Top Baked Chili Lime Cumin Cod

While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet.

Add cumin powder and the juice of one lime to the melted butter in skillet.

Give the sauce a good stir to combine ingredients. Cook the sauce for one more minute, then remove the skillet from the heat.

Serve The Baked Chili Lime Cumin Cod

Once the fish is done, remove the pan from the oven. Transfer the pieces of baked chili lime cumin cod fish onto individual serving plates. Drizzle each piece of fish with the warm butter lime and cumin sauce.

Serve the chili lime cumin cod while it is hot, and enjoy! THAT’S IT! I served the fish with steamed broccoli and some rice on the side. The fish flaked very easily, and the simple butter lime sauce was the perfect finishing touch for the seasoned cod!

I really hope you enjoy this incredibly SIMPLE seafood dish! We really enjoyed the chili lime cumin cod, and trust you will, too! Have a GREAT day!

Looking For More COD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite seafood recipes featuring cod include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://cocinandoconalena.blogspot.com/2010/12/chili-lime-cumin-cod.html

0 from 0 votes

Chili Lime Cumin Cod

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

Category: Entree-Seafood

Cuisine: Southwestern

Keyword: chili lime cumin cod

Servings: 4 servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds cod fillets (4 pieces)
1 teaspoon chili powder
1/2 teaspoon dried oregano (may substitute dried parsley or dried cilantro-I put a bit of each on the fish)
1/2 teaspoon salt
2 Tablespoons butter
1/4 teaspoon cumin
1 lime , juiced

US Customary - Metric

Instructions

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).
In a small bowl, combine the chili powder, oregano, and salt. Mix to combine. Sprinkle spices on top of the pieces of cod. Press spices slightly into the fish to adhere. Place the seasoned cod into prepared baking pan.
Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.
While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet. Add cumin and the juice of one lime. Stir to combine; cook for an additional minute. Remove from heat.
When pieces of cod are finished cooking, remove pieces to individual serving plates. Drizzle the Lime/Cumin/Butter sauce over the top of the pieces of fish. Serve... and enjoy!

Recipe Notes

I think the sauce for this recipe would also taste great on grilled halibut, swordfish, mahi-mahi, or tilapia.

Nutrition Facts

Chili Lime Cumin Cod

Amount Per Serving (1 piece)

Calories 197 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 441mg19%

Potassium 728mg21%

Carbohydrates 2g1%

Protein 30g60%

Vitamin A 390IU8%

Vitamin C 6.6mg8%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Mar
2015

Homemade Italian Dressing

categories: Italian, Sauces and Dressings

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Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.
I found this recipe for homemade Italian dressing years and years ago (can’t remember where), and wrote it down on a 3×5 card. The only writing on the index card other than the recipe is my description: “GOOD!” Super simple to make, and FULL of flavor, this Homemade Italian Dressing recipe is my “go to” when I want to make a quick “from scratch” salad dressing.

Seriously… from start to finish, this tasty homemade Italian dressing takes less than 5 minutes to make! As an added bonus… there are no weird “shelf-stabilizing” ingredients in it (with names I can’t pronounce) to be found. Most ingredients are basic ingredients and spices I always have in my home. Can’t beat that! Here’s how you make this lickety-split!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Italian Dressing

To make this homemade Italian dressing, measure the oil, lemon juice and white vinegar into a bowl. Add the rest of the dry ingredients (salt, sugar, dry mustard, onion powder, paprika, oregano, thyme), and 2 minced garlic cloves.

Whisk these ingredients together until the sugar and salt have dissolved and the mixture is fully blended.

Why Is This Homemade Italian Dressing Red In Color?

Once blended, the homemade Italian dressing will look like this photo below. The red color does NOT come from ketchup, but from the addition of the paprika!

Pour the salad dressing into a bottle or jar that can be sealed. I usually pour it through a funnel for less spills.

For BEST Homemade Italian Dressing Flavor

Put a lid on the bottle and refrigerate for at least 2 hours. This helps the flavors to become fully incorporated. Once you’re ready to dress your salad, be sure to shake the homemade Italian dressing well, before serving.

That’s IT!!! I think it took longer to write this blog post than it did to make this delicious homemade Italian dressing. Hope you’ll give it a try on your next mixed green salad. I think you will really like it! Have a great day.

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located at the top of the page. A few of our family favorites are:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: unknown

0 from 0 votes

Homemade Italian Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

Category: Salad Dressing

Cuisine: Italian

Keyword: Italian dressing

Servings: 24 (1½ cups total)

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable oil
1/4 cup fresh squeezed lemon juice
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon thyme
2 garlic cloves , minced

US Customary - Metric

Instructions

Measure oil, lemon juice and vinegar into bowl. Add the rest of the ingredients. Whisk well to fully combine. Pour into a container that can be sealed well. Refrigerate salad dressing for at least 2 hours for BEST flavor.
Shake bottle well, before serving.
Serve, and enjoy!

Nutrition Facts

Homemade Italian Dressing

Amount Per Serving (1 Tablespoons)

Calories 122

% Daily Value*

Sodium 97mg4%

Potassium 2mg0%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Mar
2015

Butternut Squash Ravioli with Browned Butter Sage Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta, Vegetable Dishes

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Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first! Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

Crimp the edges with a fork all the way around, sealing the edges shut like this:

Now the ravioli should (hopefully) look like this:

Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pasta recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

0 from 0 votes

Butternut Squash Ravioli with Browned Butter Sage Sauce

Prep Time

45 mins

Cook Time

3 mins

Total Time

48 mins

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree

Cuisine: Italian

Keyword: butternut squash ravioli

Servings: 4 servings

Calories Per Serving: 817 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Squash Filling:

1 pound butternut squash
olive oil
salt & pepper (to season)
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg

For Browned Butter Sauce:

3/4 cube butter
10-12 sage leaves

For Pasta:

1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)

My pasta dough was made from:

3 cups all purpose flour
1 cup warm water
2 Tablespoons olive oil

For Garnish:

Additional grated Parmesan cheese

US Customary - Metric

Instructions

Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
Bring a large saucepan of salted water to a boil, for the ravioli.
While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!

Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts

Butternut Squash Ravioli with Browned Butter Sage Sauce

Amount Per Serving (1 serving)

Calories 817 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 754mg33%

Potassium 591mg17%

Carbohydrates 150g50%

Fiber 6g25%

Sugar 2g2%

Protein 24g48%

Vitamin A 12135IU243%

Vitamin C 23.8mg29%

Calcium 199mg20%

Iron 9.1mg51%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Mar
2015

Zucchini Relish

categories: Canning And Preserving, From Our Veggie Garden, Vegetable Dishes

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Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!
Last summer I was visiting a dear friend in her home. She told me she had canned some pickle relish, using shredded zucchini from her garden. Then she gave me not one, but TWO pint jars of her homemade zucchini relish to take home.

I was too embarrassed to tell her that I don’t even LIKE pickle relish, so I thanked her (graciously, of course!), and took them home to occupy a spot in our pantry. My thought was… I don’t eat hot dogs that often, and I don’t use it in my potato salad, so what was I supposed to do with TWO jars of the stuff?

I figured I could always put it out with the condiments at a bar-b-que or something…I ultimately cracked open a jar of zucchini relish (my curiosity got the best of me), and tried it on a grilled hot dog, and guess what? I LOVED it… (insert rolling of the eyes here). WHO KNEW?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Okay… Please Give Me The Recipe- I Confess

Fast forward…It’s almost a year later… and those 2 jars of relish are long gone. Used up over the past year… it’s a Christmas Miracle! (perhaps my taste buds changed?) So I told (more like “confessed”) my friend the WHOLE story of my initial reaction to her kind gift (truth-telling, from start to finish) and asked her for the recipe. Ha Ha.

We had a good laugh over it. She was kind enough to give it to me, just as she received the recipe from her Mom. I decided to make some for our pantry (you know… just in case there’s a world-wide pickle relish shortage!!!!!!).

I cut the recipe in half, and it made 2 pint jars and one half-pint jar… which should last us for awhile. The recipe I’m posting is for the whole amount, and it makes between 5-6 pint jars of zucchini relish.

So for all you relish lovers out there, here is a great relish for your hot dogs or hamburgers or potato salad, AND a great way to use up some of the zucchini that will overrun your garden this year! I’m glad I learned how to make my own. Even if you don’t “can”, you can keep one jar in the refrigerator for immediate use, and give the other jar to a friend.

How To Make Zucchini Relish

Here’s how you make it (it’s easy!): You start with shredded zucchini that has been drained well to remove excess water. Mix in diced onion, green pepper (I even snuck in a bit of red pepper), and salt. Let the mixture sit (covered) for 24 hours. The salt helps draw out liquid from the zucchini. Drain well, and rinse with cold water. Drain once more.

After draining zucchini mixture, add it to the rest of the ingredients in a large stock pot, stir well to combine, and bring mixture to a boil. Cook it for 15 minutes, stirring frequently.

Canning Zucchini Relish

Ladle relish into hot, sterilized canning jars (following basic canning guidelines). Leave 1/2″ headspace, remove air bubbles and wipe rims. Process in a boiling hot water bath for 15 minutes.

Remove jars from canner and listen for that wonderful “ping” sound, indicating the jars have sealed properly. Let the jars sit on the counter, undisturbed for 24 hours, then store in pantry.

Even if you don’t “can” food, you can always let the zucchini relish cool completely, then place it in jars (and kept refrigerated), then give one to a relish-loving friend or two… (never thought I’d ever say that!).

And… enjoy your hot dogs or hamburgers this summer, with this tasty zucchini relish on them (of course!).

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few canning recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Debbie Stephens (and her Mom)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Zucchini Relish

Prep Time

1 d

Cook Time

15 mins

Total Time

1 d 15 mins

Learn how to make tasty zucchini relish (similar to pickle relish), an amazing condiment for hot dogs, hamburgers, etc., and learn how to can it for long term storage!

Category: Canning, Canning and Preserving, Condiment

Cuisine: American

Keyword: zucchini relish

Servings: 5 -6 pint jars

Calories Per Serving: 26 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cups shredded zucchini (seeds scooped out and discarded)
1 large onion , finely diced
1 green pepper , finely diced (I even used a bit of red pepper!)
5 Tablespoons canning salt
2 1/4 cups vinegar
6 cups granulated sugar
1/2 teaspoon black pepper
1 Tablespoon nutmeg
1 Tablespoon dry mustard powder
1 Tablespoon turmeric
1 Tablespoon corn starch
1 Tablespoon celery seed

US Customary - Metric

Instructions

In a large bowl, mix together the shredded zucchini, onion, green pepper, and salt. Cover bowl with plastic wrap; let sit for 24 hours (this draws out liquid from zucchini).
Drain zucchini mixture; rinse well with cold water, then drain completely again.
Place the drained zucchini mixture into a large stockpot. Add the vinegar, sugar, black pepper, nutmeg, dry mustard, turmeric, corn starch, and celery seed. Stir to mix well.
Bring to a boil. Cook for 15 minutes, stirring frequently.
Ladle hot relish into canning jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim of jar, adjust two piece lids.
Process jars in a boiling water canner for 15 minutes. Remove to a towel to cool. Make sure jars seal, then let sit for 24 hours before moving to pantry.

Recipe Notes

Note: I cut the recipe in half easily, and it produced 2 pint jars and 1 half-pint jar.
Also, note that the long prep time is the time allotted for zucchini/pepper/onion/salt mixture to soak overnight.
If canning this in half-pint jars, they only need to process for 10 minutes.

Nutrition Facts

Zucchini Relish

Amount Per Serving (1 Tablespoon)

Calories 26

% Daily Value*

Potassium 20mg1%

Carbohydrates 6g2%

Sugar 6g7%

Vitamin A 15IU0%

Vitamin C 1.7mg2%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Mar
2015

Strawberry-Pineapple Jello Salad

categories: Salads

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It’s easy to make a delicious Strawberry-Pineapple Jello Salad, enhanced with pecans, cream cheese and a secret ingredient- shhh.. it’s 7-Up!

Have you ever heard the phrase “it’s like trying to nail Jello to the wall”? Well, trying to get a good photo of a fantastic tasting Strawberry-Pineapple Jello Salad proved to be a huge challenge. I want to share this recipe with you in spite of that, so you need to know this strawberry-pineapple jello salad tastes good, in spite of the photos. OK? OK.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

A Little Bit About This Yummy Salad

This sweet strawberry-pineapple jello salad is super easy to make, and it’s full of flavor! The salad contains crushed pineapple, pecans, cream cheese and the secret ingredient… wait for it… a can of 7-Up! Yep!

Jello salad is perfect to feed a crowd of people, and this strawberry-pineapple jello salad makes approximately 16 servings! I have posted the pictures and recipe for strawberry flavored salad, but at times I have substituted lime jello for the strawberry, and it is equally wonderful!

How To Make Strawberry-Pineapple Jello Salad

Here’s what you do: Dissolve jello powder in 2 cups of boiling water (use the drained pineapple juice as part of this liquid).

Time To Blend It Up!

Once mixture is dissolved, put the liquid in a blender with the cream cheese. Blend these ingredients well, until the jello and cream cheese are completely combined.

Once they are fully blended, the jello and cream cheese mixture will look like this below…

Add The Secret Ingredient To The Jello!

Pour the creamy jello mixture into a large serving dish (a 2.5 quart dish for a half recipe or a 13×9 dish for full recipe works well). Add 1 can of 7-Up to the jello, then stir to combine.

After mixing the 7-Up in, the mixture will be foamy and look like this, in the photo below.

Time To CHILL The Strawberry Pineapple Jello Salad!

Cover the jello with plastic wrap and put the dish into a refrigerator. When the jello has thickened slightly (after about 45 minutes or so), add the crushed pineapple and chopped pecans (or walnuts).

Stir until combined, re-cover with plastic wrap and let refrigerate until the strawberry-pineapple jello salad is completely set. My recommendation is to let it refrigerate for 4-6 hours! I usually make this salad the day BEFORE I plan to serve it!

Time to EAT!

Once firm and fully set, serve the jello salad, by cutting it into serving-sized pieces. Remove the pieces with a spatula, serve, and enjoy!

This salad has been served alongside lots of holiday meals, especially at Thanksgiving time! It may not be the “prettiest” jello salad you’ve ever laid eyes on, but it sure is delicious! Hope you will give it a try!

You Can Also Make Lime-Pineapple Jello Salad!

This is also fantastic as a LIME-PINEAPPLE JELLO SALAD (substitute lime jello for strawberry) YUM! Here is a photo of that salad!

Hope you will consider trying this delicious jello salad! We have had it often, especially served with our Thanksgiving Day dinner! Have a great day!

Looking For More JELLO SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few jello salad recipes we love include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (been making this for over 30 years…)

5 from 1 vote

Strawberry-Pineapple Jello Salad

Prep Time

10 mins

Cook Time

0 mins

Refrigeration (inactive)

5 hrs

Total Time

5 hrs 10 mins

A delicious & easy to prepare, Strawberry-Pineapple Jello Salad, enhanced with pecans, cream cheese and a secret ingredient, 7-Up!

Category: Salad, Salad/Side Dish

Cuisine: American

Keyword: strawberry-pineapple jello salad

Servings: 12 servings

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces Strawberry Jello powder (large box-can also substitute Lime)
3 ounces cream cheese
8 ounces crushed pineapple (drained, BUT RESERVE JUICE!)
1/2 cup chopped pecans (or walnuts)
12 ounces 7-Up (1 can)

US Customary - Metric

Instructions

Dissolve jello in 2 cups boiling water **(use reserved pineapple juice as part of the 2 cups liquid).
Put jello in blender with cream cheese. Blend until completely combined.
Pour jello mixture into serving dish. Add can of 7-Up. Stir until combined. Mixture will be foamy. Cover dish with plastic wrap, then refrigerate until slightly thickened (about 45 minutes or so).
When jello is slightly thickened, stir in the crushed pineapple and chopped nuts. Stir to combine and distribute throughout jello. Cover with plastic wrap and refrigerate until completely set and firm (several hours).
When ready to serve, slice into serving pieces with a knife, then use a spatula to remove portions. Enjoy!

Recipe Notes

This salad does not take very long to prepare at all. Most of the prep time is INACTIVE time... "hurry up and wait for jello to firm up" kind of time! Try this with lime jello... it's fantastic!

Nutrition Facts

Strawberry-Pineapple Jello Salad

Amount Per Serving (1 serving)

Calories 123 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 102mg4%

Potassium 60mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 2g4%

Vitamin A 49IU1%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Mar
2015

Hummingbird Cake

categories: Breakfast, Cakes, Desserts

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This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!

I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

*PUBLIC SERVICE ANNOUNCEMENT:

No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.

That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right! It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!

Hummingbird Cake Is EASY To Make!

The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.

How To Make Hummingbird Cake

Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.

Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

The batter will be very thick (that’s why you stir the batter), and will look like this:

Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the cake batter. Thoroughly mix all the ingredients together.

Time To Bake The Cake

Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake the cake in a preheated 300°F oven for 90 minutes. Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.

To Remove Hummingbird Cake From Pan

Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands. Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:

Make The Glaze

The hummingbird cake is perfect for serving just like this! However… if you want it to LOOK prettier, let the cake cool completely. Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze. You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.

There you have it… Hummingbird Cake! Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!

Time to EAT!

The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake. I hope you love it.

Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!

Looking for More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)

0 from 0 votes

Hummingbird Cake

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

Category: Breakfast, Brunch, Dessert or Coffeecake

Cuisine: American

Keyword: hummingbird cake

Servings: 12 servings

Calories Per Serving: 448 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 1/2 cups vegetable oil
2 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (drained)
1 cup chopped pecans or walnuts
2 bananas , chopped
1/2 cup shredded coconut

For glaze:

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
water (add a few drops at a time until glaze is "drizzle-able)

US Customary - Metric

Instructions

Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.
In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.
Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.
Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.
Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!

Recipe Notes

The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

Nutrition Facts

Hummingbird Cake

Amount Per Serving (1 slice)

Calories 448 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 210mg9%

Potassium 193mg6%

Carbohydrates 82g27%

Fiber 2g8%

Sugar 55g61%

Protein 6g12%

Vitamin A 60IU1%

Vitamin C 3.6mg4%

Calcium 24mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Month: March 2015

These Cookies Are Great To Take To A Party

How To Make Spring Flower Sugar Cookies

Rolling And Cutting Spring Flower Sugar Cookies

Make The Royal Icing For The Spring Flower Sugar Cookies

Decorating Spring Flower Sugar Cookies

Time To Eat Spring Flower Sugar Cookies

Looking For More COOKIE Recipes?

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Fruit Kabobs Are Always A Big Hit At Brunches!

Making Fruit Kabobs Ahead Of Time

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My Limited Understanding

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

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How To Make Chili Lime Cumin Cod

Make The Sauce To Top Baked Chili Lime Cumin Cod

Serve The Baked Chili Lime Cumin Cod

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How To Make Homemade Italian Dressing

Why Is This Homemade Italian Dressing Red In Color?

For BEST Homemade Italian Dressing Flavor

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But What If I Don’t Have A Pasta Machine?

Roast The Butternut Squash

Time To Make The Ravioli Dough

Pasta Machine Fun!

Time To Fill The Butternut Squash Ravioli

Cook The Browned Butter Sage Sauce

Time To Serve The Raviolis

Looking For More PASTA Recipes?

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Okay… Please Give Me The Recipe- I Confess

How To Make Zucchini Relish

Canning Zucchini Relish

Looking For More CANNING Recipes?

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↓↓ PRINTABLE RECIPE BELOW ↓↓

A Little Bit About This Yummy Salad

How To Make Strawberry-Pineapple Jello Salad

Time To Blend It Up!

Add The Secret Ingredient To The Jello!

Time To CHILL The Strawberry Pineapple Jello Salad!

Time to EAT!

You Can Also Make Lime-Pineapple Jello Salad!

Looking For More JELLO SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

*PUBLIC SERVICE ANNOUNCEMENT:

Hummingbird Cake Is EASY To Make!

How To Make Hummingbird Cake

Time To Bake The Cake

To Remove Hummingbird Cake From Pan

Make The Glaze

Time to EAT!

Looking for More COFFEECAKE Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks