Tag Archives: Butter

Sweet Potato Biscuits from Around the Southern Table

Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I was excited to review the Southern Living cookbook, Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner!

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Eileen’s Almond Butter Cookies

My friend Eileen made some really yummy cookies for me the other day. She is quite a baker! These Almond Butter Cookies remind me of both shortbread and sugar cookies…rich and buttery like shortbread and sweet with a chewy center and crispy edges like some sugar cookies I’ve had. Since they have almonds and almond butter in them, that makes them healthy too, right? 🙂 They would be perfect to serve at an afternoon tea. Or with a cup of coffee next time you take a little coffee break.

Hope you get a chance to try out Eileen’s recipe!

EILEEN’S ALMOND BUTTER COOKIES

Makes 2 dozen cookies

  • 1/2 cup creamy-style almond butter (available at health food stores; some Wal-Marts also carry it)
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon almond extract or emulsion
  • 1 1/4 cups unbleached flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sliced or slivered almonds

In large bowl, blend almond butter and butter together, then add granulated sugar and brown sugar; blend well. Add egg and almond extract or emulsion, blending everything well; set aside.

In medium bowl, sift together flour, baking powder, baking soda, and salt. Add these dry ingredients to almond butter mixture and blend everything well. Then fold in almonds, stirring to distribute evenly in batter.

Roll dough into balls the size of large walnuts. Place 3 inches apart on lightly sprayed or greased cookie sheet. Flatten balls of dough lightly with a spatula to about a 3/8″ thickness (or slightly less than 1/2″ thick). Bake at 375 degrees F for 10 to 12 minutes, until set but not hard.

Remove cookies immediately from the hot cookie sheet to a wire rack (if you leave them on the cookie sheet they will get too dry); let cookies cool completely on rack.

I bet they taste great warm out of the oven, too…maybe you’ll have to munch on a few as you’re transferring the cookies to the cooling rack! 🙂

Do you like almonds? What’s your favorite almond-flavored treat?

Linked to Cookie Plan Monday.

Chocolate Chip Chess Bars

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I don’t make many recipes that use cake mix as an ingredient because I usually prefer making things from scratch. But I came across some different recipes for Chess Bars on the internet that use cake mix and I decided to make an exception! This 5-star recipe from SouthernFood (About.com) sounded good, and I happened to have a box of cake mix on hand, so I decided to try it out. I made some minor changes to the recipe and added mini semi-sweet chocolate chips to come up with these Chocolate Chip Chess Bars! They turned out really yummy!

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They’re so rich and gooey, you’d think they have sweetened condensed milk in them, but they don’t. The richness and gooeyness come from the cream cheese, sugar, and butter. Needless to say, these are not very healthy! 🙂 But they are super-good, so the next time your sweet tooth is craving something, these bars will definitely hit the spot!

CHOCOLATE CHIP CHESS BARS adapted from SouthernFood/About.com

Makes a 9×13″ pan

  • 1 package yellow cake mix (I used Pillsbury® Moist Supreme Cake Mix, 18.25 oz.)
  • 1/2 cup (1 stick) butter, melted
  • 3 eggs (use 1 egg for the bottom layer, and the other 2 eggs for the filling)
  • 8 ounces cream cheese, softened
  • 1 (1-pound) box powdered sugar (4 cups)
  • 1 cup mini semi-sweet chocolate chips (if you just have regular-size chocolate chips, you could chop them into smaller bits–you can also substitute milk chocolate or white chocolate chips)

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a medium bowl, combine cake mix, melted butter, and one egg, mixing well. Press this mixture, which will feel like a soft dough, evenly into the bottom of your 9×13″ pan.

In another bowl, mix the softened cream cheese and the remaining two eggs together, blending well. Add the powdered sugar and mix until smooth. Fold in the mini semi-sweet chocolate chips, stirring to distribute evenly. Pour this mixture over the “dough” mixture and bake at 350 degrees for 40 to 50 minutes, or until top is lightly browned (my baking time was 45 minutes).

Cool for about 20 minutes (or even longer) before cutting into squares. You can cut them while warm if you want to eat them right away, but they’re gooier and harder to cut when warm. They do taste great warm, though, so who cares if the cutting gets a little messy? 🙂

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Do you use cake mixes a lot in your baking? What is your favorite dessert to make with cake mix?

Over The Top German Chocolate Brownies

over the top german choc brownies @ nancyc

When I was on vacation almost a month ago, I went to a bakery that had lots of delicious-looking cakes, cookies, pies, homemade breads, and more. It was really hard to decide what to buy. I bought a few things, but decided not to buy the German Chocolate Brownies–I would have had to buy a whole pan and if I did that, I’m sure I would have eaten them all! So I just made a note to myself to try making my own German Chocolate Brownies when I got home.

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Arkansas Green Beans

Arkansas Green Beans @ NancyC

I made these yummy green beans the other day. Not sure why they’re called ARKANSAS Green Beans…maybe someone from Arkansas originally came up with the recipe. But wherever the recipe originated from, they sure are good! My friend Jane told me about these green beans, which she found at AllRecipes.com. My version is slightly different…I added more bacon. And instead of laying slightly-cooked bacon strips over the green beans, I cooked my bacon strips a little longer and divided them into large pieces so there would be more bacon in every bite! Be careful not to cook the bacon until it’s real crispy because then it will be too dry after baking in the oven.

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