Campfire Orange Cakes

Camping is a wonderful way to spend a weekend. Getting a good dose of vitamin C and removing the tv from the picture brings out a kids imagination. This weekend the posse of children camping with us created entire fortresses build for the little creatures they trapped with their homemade traps. It took all weekend to create a maze of trails complete with sticks and bridges. What tiring work! At the end of the day they could barely keep their little eyes open but I was sure these Campfire Orange Cakes would do the trick. How fun to have your own little individual orange flavored cake to spoon out of an orange peel!

Cake batter (I like yellow but chocolate would be good too)

Oranges

  1. Prepare cake batter according to instructions.
  2. Cut end off of orange (just enough to get to the meat and create a “lid”)
  3. Remove orange meat (insides)
  4. Spoon cake batter into hollowed out orange shells
  5. Replace end and cover with tinfoil
  6. Throw into campfire coals
  7. Leave 6-8 min
  8. Carefully remove and enjoy!

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

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Published in: on August 2, 2010 at 8:44 AM  Leave a Comment  
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Peach Crisp

This is an easy recipe for peach crisp. It is quick too which is always a bonus in my book!

2-15oz cans peaches

2 pkgs cinnamon & spice instant oatmeal, uncooked

1/3 C flour

1/3 C butter, melted

1/2 C walnuts, if desired

  1. Preheat oven to 425°F.
  2. Pour peaches into lightly buttered 2-quart baking dish.
  3. Combine instant oatmeal, flour and nuts in bowl then stir in butter.
  4. Sprinkle over paches.
  5. Bake 15 minutes or until golden brown. Serve over ice cream, if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on July 2, 2010 at 12:00 AM  Leave a Comment  
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Raspberry Custard Pie

Summer is a great time to pick fresh raspberries. I usually eat more than I pick to be honest! But if you happen to leave the berry patch with a little over a cup they are scrumptious in this pie!

1 pkg (6oz) fresh red raspberries, divided (1 1/4C total)

2 3/4C cold milk

2 pkgs (4-serving sizes each) vanilla flavor instant pudding & pie filling

1 ready-made Graham Cracker Pie Crust

2 oz white baking chocolate or bittersweet chocolate, grated

  1. Reserve 16 raspberries for garnish. Set aside
  2. In large bowl, beat milk and pudding mix with whisk for 2 min. Fold in remaining raspberries. Spoon into crust.
  3. Sprinkle chocolate in center of pie.
  4. Arrange reserve raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 9, 2010 at 12:00 AM  Leave a Comment  
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Sour Cream Chocolate Cake

This recipe uses “sweet milk” which in some of your grandma’s recipes is referring to whole milk. It was a term used to differentiate regular milk and buttermilk when things weren’t so complicated.

1C sour cream

1 ½C sugar

3 egg yolks

1 ¾C flour

1t soda

1/2 C sweet milk

2 squares chocolate

1t vanilla

3 egg whites

  1. Beat sour cream, sugar and egg yolks well.
  2. Add flour and soda slowly to mixture.
  3. Boil sweet milk with squares chocolate.
  4. Cook until thick-add chocolate and vanilla to cake mixture.
  5. Beat egg whites and fold into cake batter.
  6. Pour into long pan.  Bake at 350 degrees for 30 minutes.

If you don’t have chocolate squares you can substitute 3 ½T cocoa & ½T butter for 1 square chocolate.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 8, 2010 at 12:00 AM  Leave a Comment  
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Vanilla Fruit Salad

Not your ordinary fruit salad!

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

  1. In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
  2. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 1, 2010 at 11:58 AM  Comments (1)  
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Chocolate Caramel Pie

Whip up this quick pie for dessert. I love caramel and chocolate together.

1 shortbread pie crust or chocolate pie crust

1 egg yolk, slightly beaten

3 eggs

1/8 t salt

1/2 C sugar

1 t vanilla

4 oz bittersweet chocolate, melted

1/4 C flour

1/3 C caramel ice cream topping

  1. Lightly beak egg yolk and brush bottom and sides of crust. Place on baking sheet. Bake at 350°F for 5 min.
  2. In small mixing bowl, beat eggs and salt on high speed about 5 min until thick and lemon colored.
  3. Add sugar and vanilla, mixing until combined. Add chocolate and flour; mix well.
  4. Spread chocolate mixture into crust.
  5. Bake on baking sheet at 350°F about 32 min (center will be soft). Cool on wire rack for 1 hr. Spoon caramel topping over pie. Store in refrigerator.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 19, 2010 at 12:00 AM  Leave a Comment  
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Last Day of School Ice Cream

This is such a fun way for kids to make ice cream! Or anyone still considers themselves a kid. Great for a birthday party, the last day of school or whatever event you decide.

1 large metal coffee can

1 C of milk

1 C heavy cream

1/2 C sugar

1 t vanilla

ice

1 1/2 C rock salt

  1. Place milk, cream, sugar, and vanilla in pitcher. Mix well.
  2. Pour into small baggies (should be enough for 6).
  3. Fill coffee can 1/3 with ice. Cover with half of rock salt. Put baggies in can. Fill to brim with ice and remaining rock salt.
  4. Roll and shake can for about 10 minutes or until ice cream is hard. Enjoy!!

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 18, 2010 at 12:21 PM  Leave a Comment  
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Cinnamon Swirl Coffee Cake

Delicious coffee cake with pecans. Easy because it uses a cake mix.

vegetable oil spray, for misting pan

flour, for dusting pan

1 pkg (18.5 oz) plain butter recipe golden cake mix

1 C sour cream

3/4 C vegetable oil

1/4 C granulated sugar

4 large eggs

1 T pur vanilla extract

1/2 C packed light brown sugar

1/4 C finely chopped pecans (optional)

1 T ground cinnamon

  1. Place a rack in the center of the oven and preheat the oven to 325 °F. Lightly mist two 9-inch (or one 13×9-inch) metal cake pans with vegetable oil spray, then dust with flour. Shake out excess flour and set aside.
  2. Beat in a large mixing bowl on low speed cake mix, sour cream, oil, granulated sugar, eggs and vanilla until ingredients are incorporated, approx 30 sec.
  3. Scrape sides of bowl with a spatula. Increase mixer speed to medium and beat until the mixture lightens and is smooth, 2 min longer, scraping down the side of the bowl again if needed.
  4. Pour half the cake batter into the 2 prepared cake pans, dividing it evenly between them. Smooth the tops with the rubber spatula.
  5. To make the topping, combine the brown sugar, pecans and cinnamon in a small bowl. Spoon half of the topping over the batter in the cake pans. Pour the remaining cake batter over the topping in the two cake pans, dividing it evenly between them. Spoon the rest of the topping over the cake batter.
  6. Place the pans in the oven side by side. Bake the cakes until golden brown and spring back when lightly pressed with a finger, 40-45 min. Cool cakes on wire racks and let the cakes sit until nearly cool, 20 min. Slice and serve the cakes while warm.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 13, 2010 at 10:13 AM  Comments (2)  
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Ice Cream Peanut Butter Sandwiches

Peanut butter and ice cream…It doesn’t get any better than this! Well maybe if you dipped it in chocolate.

1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1/2 c. butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 pt. ice cream (any flavor but good with chocolate chip ice cream)

  1. Heat oven to 375 °F. Mix all ingredients except ice cream. Shape into 1 1/4 inch balls (should make 30 balls). Place 3 inches apart on cookie sheet. Flatten in crisscross with floured fork. Bake until brown, 9-11 minutes. Cool.
  2. For each sandwich, press a slightly rounded tablespoon of ice cream between 2 cookies. Place in jelly roll pan. Freeze until firm. Store in freezer in plastic wrap. Makes 15 sandwiches.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 10, 2010 at 9:01 AM  Leave a Comment  
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Microwave Caramel Popcorn

Chewy caramel popcorn is a great treat for movie night or any time you get the sweet tooth. This recipe makes a small batch to enjoy on short notice.

1 regular size bag of buttered microwave popcorn

brown paper sack

1 C brown sugar

1 stick butter

1/4 corn syrup

1/4 t baking soda

  1. Microwave popcorn. Empty into brown paper sack.
  2. Mix brown sugar, butter & corn syrup in microwaveable bowl.
  3. Microwave for 2 min.
  4. Stir & microwave for 2 more minutes.
  5. Remove & add baking soda.
  6. Stir & pour contents over popcorn in brown paper sack.
  7. Shake & microwave 1 min.
  8. Remove, shake & microwave 1 min.
  9. Remove, shake & microwave 30 sec.
  10. Pour on wax paper to cool & enjoy!

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 6, 2010 at 12:00 AM  Leave a Comment  
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