Eggnog Pound Cake

from: Flo Braker’s Baking for All Occasions


For the cake
2 tablespoons dark rum or water
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg, preferably freshly grated
8 ounces unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 cup store-bought refrigerated (rather than canned) eggnog
1 teaspoon pure vanilla extract

For the crystal rum glaze:
3/4 cup granulated sugar
2 tablespoons dark rum
2 tablespoons water

Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

 Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

Crystal Rum Glaze

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

French Toast Casserole

Prep Time: 15mins
Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes
Servings: 6-8

We love this recipe! Double up the ingredients for a large family brunch or leftovers.
The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.


6 cups (packed down) bread cubes
6 eggs
2 1/2  cups milk
1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)
2 teaspoon vanilla extract
1 tablespoon margarine, softened
1 cup chopped Walnuts or Pecans


 Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.

 Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden

Serve warm with a little whipped cream or maple syrup on top.

Strawberry Lemonade Cupcakes with Lemon Cream Cheese Frosting

From Cupboard to Cupboard

For Cupcakes:

1 package white cake mix [I like Betty Crocker]
1 (3 oz) package strawberry jello
1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]
1 cup vegetable oil
1/2 cup buttermilk
4 eggs

In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.
Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)
Cool on wire rack until completely cooled!

For Lemon Cream Cheese Frosting:
1/2 cup crisco
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 tablespoon clear vanilla extract
2 pounds powdered sugar
1/2 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons lemon curd
1 drop yellow food coloring
1 tablespoon milk if needed

Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.

Decadent Chocolate Brownies

Prep Time: 15 Min
Cook Time: 35 Min
Ready In:1 Hr
Servings 24 Bars


1/2 cup butter
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)


Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.

In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out a with a little batter on it, not completely clean. Cool for a few minutes before cutting into bars.

Roasted Onion Soup Meatloaf


3 pounds extra-lean ground beef (or 1 lb veal, 1 lb pork, 1 lb beef)

1 ½ cups dry bread crumbs

3 eggs

1 can of Roasted Onion Soup-undiluted

2 TBS Worcestershire sauce

1 large white onion, ½ diced finely and ½ thinly sliced into circles

1 jar of a good home style brown gravy

Salt and pepper

*optional- thinly sliced onions on top*


Preheat oven to 400 degrees F (175 degrees C).

In a large mixing bowl, combine ground meat, onions, bread crumbs, eggs, Worcestershire sauce, and onion soup.

Shape into a loaf and place in a loaf pan. Arrange the sliced onions on top, brush with olive oil and sprinkle with salt and pepper.

Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink.

Remove from oven, pour brown gravy all over the top, cover and allow to rest for 10-15 minutes before serving


Rhubarb and Strawberry Pie

Recipe courtesy of AllRecipes.com

"A delicious tart and sweet combination. Fresh or frozen rhubarb may be used."


1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar


Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.


Penne Alla Norma

Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated.
Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4 to 6


1 pound penne
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese


Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.