Pumpkin Mug Cake

Ingredients:

  • 2 Tbsp. water
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. sugar
  • ½ tsp. vanilla extract
  • ½ tsp. Clabber Girl Baking Powder
  • 1 tsp. pumpkin pie spice
  • ¼ C. all-purpose flour

Direction:

Whisk water, oil, puree, sugar, vanilla, baking powder, pumpkin pie spice and flour together.

Spoon the mixture into one 8 oz. mug. Microwave on high 1 1/2 minutes until top has set.

Microwave ovens below 1000 watts may require additional cook time to reach proper internal temperature of 210° F. Let stand one minute before enjoying.

Top with melted chocolate, chopped nuts, additional pumpkin pie spice and/or whipped cream as desired.

Strawberry Rhubarb Pie – Dutch Style

rhubarb plant with large leaves
The leaves of a rhubarb plant always remind me of elephant ear hostas

Growing up, we had a patch of rhubarb in the backyard. It was on the back corner of my parent’s property, and for some reason, no one minded that we took the lion’s share of the crop each year. I distinctly remember my mother warning me that although we ate the stalks, the large ornamental leaves of the plant were poisonous. For anyone wondering what rhubarb is, I usually compare it to celery. It can be stringy and green. When cleaning it up, you don’t use the leaves or the wide bottom part of the stalk. I like to run a vegetable peeler around the outside of the rhubarb stalks to get rid of any hard, fibrous bits that won’t easily break down when cooked.

diced rhubarb stalks
Close up of diced rhubarb stalks with all those little strings

Although it appears and is prepared similarly to celery, rhubarb is definitely it’s own flavor. Rhubarb is mostly bitter when eaten raw, and it turns into a mix of sweet and sour when cooked. That’s exactly why people have been stuffing it into pies for so long – it gives sweet berries a little more depth of flavor. Another bonus is that rhubarb’s firm stalks don’t break down as easily in pie filling and can help give a pie a subtle bite.

Strawberry Rhubarb Pie - Dutch Style
Our neighbor’s strawberry patch has done so well this year we’ve ordered at least 25 pounds so far!

In coming up with this recipe, I wanted to use the same Dutch style crust I’ve used in the past for my apple pies. I love how simple the recipe is and that the same ingredients are used for the top and bottom. I had to play around with the filling a bit as the strawberries I was using were very juicy and ripe. In the first batch of strawberry rhubarb pie filling I made, the result was more of a jelly than a pie filling. I lowered the amount of water, increased the amount of rhubarb and strawberries, and voila!

Dutch Style Crust for Strawberry Rhubarb Pie
Dutch Style Crust with flour, oats, sugar, butter and a touch of cinnamon

Enjoy this Dutch Style Strawberry Rhubarb Pie at your next get together or just because on June 9 (the official Strawberry Rhubarb Pie Day in the United States)!

Ingredients

Crust:

  • 2 C. all-purpose flour
  • 1 C. packed brown sugar
  • ¾ C. unsalted butter, melted
  • ½ C. quick-cooking oats
  • 1 tsp. ground cinnamon

Filling:

  • ⅔ C. granulated sugar
  • 3 Tbsp. Clabber Girl Corn Starch
  • ¼ C. water
  • 3 C. stemmed and sliced strawberries
  • 1 ¼ C. diced rhubarb
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon

Directions

Preheat oven to 350° F.

For the crust: Combine the ingredients using a pastry cutter; reserve 1 C. for topping. Press remaining crumb mixture into a greased 9-in. deep dish pie plate. Bake the bottom crust for 10 minutes while the filling cooks.

For the filling: Whisk sugar, corn starch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in strawberries, rhubarb, vanilla and cinnamon. Pour into crust; top with reserved crumb mixture. Set in oven with a baking sheet underneath to catch any filling that bubbles out of the pie while baking. Bake at 350° F. for 40-45 minutes, or until the filling is bubbly and the crust browns on top.

Dutch Style Strawberry Rhubarb Pie
Dutch Style Strawberry Rhubarb Pie

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Gingerbread Skeleton Cookies

Gingerbread Skeleton CookiesGingerbread Skeleton Cookies

Ingredients:

  • 1/2 C. softened butter
  • 1/2 C. granulated sugar
  • 1/2 C. molasses
  • 1 egg yolk
  • 2 C. sifted all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.

Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.

Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Decorating Gingerbread Skeleton Cookies:

  1. Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
  3. Use a #2 tip and pipe white icing dots for teeth and toes.

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

Ingredients

Cupcakes:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Frosting:

  • 1 C. evaporated milk
  • 1 C. granulated sugar
  • 3 egg yolks, slightly beaten
  • 1/2 C. butter or margarine
  • 1 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

To make the cake:

Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese Oatmeal Raisin Cookies are thick, soft and chewy. They are loaded with oats, raisins and delicious flavor. This old-fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfectly balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookie Recipe

Ingredients:

1 C. butter, softened

1 1/2 C. brown sugar, packed

2 lg. eggs

2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda

1 tsp. Clabber Girl Baking Powder

1/2 tsp. cinnamon

2 C. quick cooking oats

1 C. raisins

Directions:

Preheat oven to 350° F. Line a baking sheet with parchment paper, then set aside.

Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. Drop teaspoons full of cookie dough onto a baking sheet.

Bake at 350° F. for 10 to 12 minutes. Remove from oven before they get too brown. Cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up

If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Orange Thyme Corn Bread

Orange Thyme Corn Bread

For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.

Ingredients

    • 1 C. all-purpose flour
    • 1 C. yellow cornmeal
    • 4 Tbsp. sugar
    • 1 Tbsp. Clabber Girl Baking Powder
    • 1 tsp. salt
    • 2 eggs, beaten
    • 1 C. milk
    • 1/4 C. vegetable oil
    • Zest of one orange
    • 1-2 Tbsp. fresh thyme, minced

Directions

Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.

In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

To the flour mixture, add eggs, milk and oil. Stir to combine.

Add the zest of one orange and the fresh thyme to the batter and stir to combine.

Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.

Homemade Hot Cross Buns

Homemade Hot Cross Buns

Hot cross buns are soft and fluffy with plump raisins, a mixture of spice flavors, and a sweet glaze on the top. Make these homemade hot cross buns for your Easter traditions.

Hot Cross Buns 5

A sweet bread with all my favorite flavors paired with juicy raisins all together in a little roll. It’s topped off with a sweet sugary glaze to finish off the flavors.

Traditional homemade Hot Cross Buns. Easy recipe using raisins and cinnamon, nutmeg, and ginger. Perfect for Easter

The most significant part of the hot cross buns is the cross itself baked into the roll. Perfect for Easter….but really delightful any time of the year!

I love making bread at home so I’m looking forward to making these more often! You really can’t beat homemade breads and buns! My favorite part is while they are still warm, splitting the bun in half and smearing butter on both pieces. It instantly melts and tastes so so good!

The hot cross bun is not too heavy so its great enjoyed as a side with dinner, or for breakfast! Or anytime really….I’m snacking with one right now as I write.

Homemade Hot Cross Buns

Ingredients for Homemade Hot Cross Buns

  • 3/4 C. milk, warmed
  • 1 pk dry active yeast, 2 1/4 tsp if using bulk
  • 1/4 C. sugar
  • 1 large egg, beaten
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 7 Tbsp. unsalted butter, melted
  • 3 C. flour, divided within recipe (plus extra for work surfaces)
  • 1/2 C. raisins

Ingredients for the crosses

  • 1/4 C. water
  • 1/3 C. flour
  • 1/4 tsp. vanilla extract

Ingredients for the glaze

  • 1/4 C. sugar
  • 4 Tbsp. water

Directions for Homemade Hot Cross Buns

  1. In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
  2. Add the sugar and egg to the bowl and mix until combined.
  3. Add the nutmeg, cinnamon, ginger, salt, melted butter, baking powder and 1 1/2 cups of the flour and mix on low speed with the dough hook.
  4. Add the remainder of the flour and the raisins and continue to mix. The dough will start to form a ball and pull away from the sides.
  5. Remove dough, form into a ball and place in bowl that has been lightly greased with oil. Cover the bowl with a towel or plate and sit to rise for 1 hour. The dough will double in size.
  6. After dough has risen, transfer dough to a lightly floured surface and press it down flat to take the air out. If dough is a little too dry, add a teaspoon of water and work it in.
  7. Divide the dough into 12 equal pieces. Roll each piece into small balls by rolling with your hand against a surface using a circular motion.
  8. Place the 12 dough balls onto a lightly greased baking tray or use parchment paper in a 3 x 4 formation. Leave some space between the buns so they can rise more to touch each other.
  9. Let rise for 15 minutes before adding the crosses.
  10. While the buns are rising, prepare the ingredients for the crosses.
  11. In a mixing bowl, add the water, flour, and vanilla, and whisk together. It will have a thicker wet consistency, holds it shape, but thin enough to pipe.
  12. Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
  13. After the buns have been rising for 15 minutes, carefully pipe the flour mixture across each buns in both directions to form a cross. The cross will bake into the buns.
  14. Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
  15. While the buns are baking make the glaze by bringing the sugar and water to a boil in a pot. Simmer until a syrup is formed.
  16. Glaze the buns as soon as they come out of the oven and let sit to cool.
  17. Ready to serve. Best if served the same day or the next day.

Hot Cross Buns 2