Homemade Maple Syrup (EASY)

Just 5 simple ingredients!

Photo from "Iheartnaptime"

Since I was posting my favorite pancake recipe this morning, I thought I'd look up a recipe for Maple Syrup. This one from "I Heart Naptime" caught my eye. It got 5 stars and the word "easy" was all in caps! Haha, that's for me, then! Check out this blog, it looks like there are a lot of yummy recipes there!

It sounds delicious and I'm looking forward to making it after a short trip to the store to get some maple extract. But, for now, I'm going to share it, just because it got so many good comments. Everything from "perfect" to "delish" and "won't buy store bought again". 

Ingredients:

2 cups granulated sugar
1 cup light brown sugar

1/4 cup honey or corn syrup

1 1/2 cups hot water

1 tsp. maple extract

1 tsp. vanilla extract

Combine the sugar, honey and water in a large sauce pan over medium heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.

Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars. 

Store in a covered jar in the refrigerator 1-2 months. 

Yields: 3 cups

A Tip from Grammy: 

-If using honey, the consistency will be a little thinner.

Be encouraged!

"For where two or three are gathered in my name, there, am I among them."  -Matthew 18:20

Lemon Cheesecake Crescent Rolls

Bursting with delicious lemony flavor!

I decided to check out Pinterest today, looking for a sweet baby afghan pattern for my granddaughter's first baby. Unfortunately, I didn't find the afghan pattern, but I did find a recipe for what looks like a delicious breakfast/brunch recipe! It stopped me in my tracks and I knew I had to share it with you all.

It took me to a website called "Lemon Tree Dwelling" and I'm probably going to check out more of her recipes because they looked wonderful!

Okay now, back to the crescent rolls. They're filled with a lemon flavored cheesecake and topped with a sweet lemon glaze...they have to be good, right?

I just had a thought! I might add a scant teaspoon of raspberry jam on top of the cheese cake filling before I roll them up, or maybe that delicious blueberry filling I made last week. Doesn't that sound good too? 

Ingredients:

1 pkg. crescent rolls

4 oz. cream cheese, cold

2 Tbsp. granulated sugar

1/4 tsp. lemon extract

Zest from 1/2 fresh lemon

Glaze:

1 cup confectioner's sugar

1 1/2 Tbsp. lemon juice

Zest from 1/2 fresh lemon

Instructions:

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract and lemon zest.

Beat on medium-high speed until mixture comes together.

Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.

Gently roll the dough, starting at the wide end and tucking the corners, into crescent shapes.

Place 2 inches apart on a lightly greased or parchment lined baking sheet.

Bake at 375'F. for 12-14 minutes or until golden brown.

Let rolls cool on a wire rack.

Once cool, prepare glaze by combining all ingredients until smooth.

Drizzle glaze evenly over rolls.

Be encouraged!

Now faith is the assurance of things hoped for, the conviction of things not seen. -Hebrews 11:1

Richmond Chocolate Frosting

Even better than your regular frosting!

I'm having such a good time going through old recipes, some from my husband's grandmother!  That's where I found this amazing chocolate frosting. 

This frosting is not just an ordinary chocolate frosting. It's thick and glossy, almost like a pudding and perfect for your favorite chocolate cake! It's also quick and easy...gotta love those kinds of recipes! Haha!

Ingredients:

1 cup granulated sugar

3 Tbsp. cornstarch

2 (1 oz.) squares unsweetened chocolate, grated or pre-melted envelope

Pinch of salt

1 cup boiling water

3 Tbsp. butter

1 tsp. vanilla extract

Mix sugar and cornstarch; whisk in grated chocolate and salt.

Stir above mixture into boiling water; cook until it's thick enough to spread.

Remove from heat; add butter and vanilla extract. 
 

Spread on cake while hot for a glossy frosting which remains soft and smooth.

A Tip from Grammy:

-You can do this in the microwave, but watch it carefully and stir often.

-Also great over a Boston Cream Pie.

Be encouraged!

For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. -Matthew 7:8

Pineapple Upside-Down Cake

Classic, easy and always delicious!

Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!

Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"! 

Ingredients:

1/2 cup butter

1 cup packed brown sugar

1 can (20 oz.) pineapple slices in juice, drained, juice reserved

1 jar (6 oz.) maraschino cherries without stems, drained

1 (15.25 oz.) box your favorite yellow cake mix 

Vegetable oil and eggs called for on cake mix box

Instructions:

Heat oven to 350°F (325°F for dark or nonstick pan). 

In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. (If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)

Bake 40 to 45 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. 

Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. 

Serve warm or cool. 

Yields: about 12 servings 

Tips from Grammy:

-Serve with whipped topping or plain.

-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it! 

Be encouraged!

Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1

 

Strawberry Upside Down Cake

A 4-ingredient crowd pleaser!

This is one of those last minute, super easy desserts to bring to a gathering and it only uses 4 ingredients. I've seen this recipe on so many cooking/baking sites, that I just felt I should share this one too. All the comments are positive and the fresh strawberry flavor comes through perfectly. 

I've made this with strawberry cake mix, yellow and white, and each one was delicious!

Ingredients:

2 cup crushed fresh strawberries
1 (6 oz.) pkg. strawberry-flavored Jell-O
3 cups miniature marshmallows
1 (18 oz.) pkg. yellow cake mix (prepare according to directions on the box)

Preheat oven to 350'F. Spray the bottom of a 9x13 inch baking pan. 

Spread crushed strawberries on the bottom your prepared baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15-20 minutes.

Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. 

Store cake in the refrigerator and serve with a dollop of whipped cream or vanilla ice cream.

A Tip from Grammy:

-You can replace strawberries for blueberries, raspberries or blackberries.

-Make this in 2 (8" round pans) and keep one for yourself and one to share.

Be encouraged!

The prayer of a righteous person is powerful and effective. -James 5:16

Taco Pie Dip

Going back in time...

(picture from Penzey's website)

This recipe was given to me by the school secretary, Madeline, when we lived in Michigan...many moons ago! She was a hoot and I have such fond, funny memories of her during our years there. Some of the best years, I might add!

Taco Dip may be old-fashioned, but bring it to a party or gathering and watch it disappear every time!  It's so much fun to add your own favorite veggies and spices to this recipe too. Use your imagination and have a great time creating something others will really enjoy. 

Ingredients:

1 (16 oz.) pkg. cream cheese

2 cups sour cream

2 Tbsp. mayonnaise

1 Tbsp. lemon juice

1 avocado, mashed

1 packet of Taco Seasoning

Pepper to taste

Combine the above ingredients in blender or use hand mixer. Pour mixture onto serving dish. 

Topping:

Shredded lettuce

1 large tomato, chopped

1 cup sharp cheddar cheese (Mexican blend or Monterey work great too)

1/2 cup black olives, chopped fine

4 slices cooked bacon, crumbled (optional)

Taco sauce (optional) drizzle over the "pie"

Top with the rest of the ingredients. Refrigerate 1-2 hours. 

Serve with taco chips, celery, sliced peppers, baby carrots...your choice

A Tip from Grammy:

-You can top this with other favorites, like jalapeños, onions, chives, etc.

-Don't leave unrefrigerated for more than 2 hours.

-Add a little Salsa or Rotelle to the base layer before mixing.

Be encouraged!

"Whatever you did for the least of these brothers of Mine, you did for Me."  -Matthew 25:40