21 April 2016


It's time for this month's Improv Challenge.  The premise of the Improv Challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it. 

This month's ingredients were ham and cheese.  Awesome!  My husband and I have been eating low carb for over 9 months now, so ham and cheese are pretty much staples in our diet. I had lots of things I could do this month. In fact, I have another post all ready to go that also involves ham and cheese.  

This is a new recipe I just tried last weekend.  It's basically chopped up cauliflower, ham, and a generous amount of cheese mounded together into patties and baked. My recipe is an adaption from All Day I Dream About Food.  

Baked Ham and Cheese Cauliflower Fritters

Ingredients:
Olive oil
2 (12 oz.) packages frozen riced cauliflower
2 cups finely diced ham
2 tsp Sunny Paris (or other onion-y salt-free seasoning)
2 eggs, beaten
2 cups shredded cheddar cheese
½ cup grated Parmesan

Directions:
Preheat oven to 400°.  Generously grease two baking sheets with olive oil. (I use stoneware.)

Place the cauliflower in a large microwavable bowl.  Break up big chunks, if necessary.  Microwave on high for 4 minutes.  Stir, break up chunks again.  Microwave on high another 4 minutes, or until cauliflower is warmed through and somewhat soft.  

Add the ham, Sunny Paris, eggs, shredded cheddar, and Parmesan.  Stir well.  Make 16 patties using a rounded ¼ cup of mixture for each one.  Place on the prepared baking sheet.  

Bake for 20 minutes or until browned on the bottom.  Remove from oven and let cool a few minutes before serving.  Carefully remove them from the baking sheet to a serving platter.

Makes 4 servings of 4 patties each.



I wasn't feeling too great the day I made these, so I took the easy way out and used frozen riced cauliflower instead of chopping fresh.  I got this stuff from Trader Joe's, but I know Walmart also sells bags of riced cauliflower in the fresh produce section.  If you can't find either of those handy products, you can finely chop a head of fresh cauliflower and either boil or steam it until it is softened.  Just be sure to drain it well before adding the other ingredients.

The other major thing I changed was that I baked these instead of pan frying.  I knew they would be too loose for me to successfully flip them in the skillet.  I've never had great luck with that.  So I baked them instead.  Easy peasy and worry-free.  I intended to flip them once during baking, but I couldn't do it without them falling apart, so I just cooked them on the one side.  I think that turned out just fine.  They got a nice caramelized crunch on the bottom that I found delightful.  I may have had better luck if I had mashed the cauliflower after cooking it in the microwave, but I am okay with the way they turned out.

My family LOVED these.  My husband raved about them.  I thought my carb-loving daughters might turn up their noses at them, but I was wrong. They both loved them too.  My eight-year-old had seconds.

I used Penzeys Sunny Paris as the seasoning in these.  If you don't have that. feel free to use anything else you like.  I would recommend a salt-free seasoning because the ham and cheeses provide plenty of salt.  Something with onion and/or shallots would be great.

I list four patties as a serving size, but that is going to vary greatly depending on who you are feeding.  Kids will definitely not eat four at once.  I did, but that was all I ate for dinner; I didn't feel well enough to make the salad I had planned to go with them.  We had some leftover, and my husband had a great idea: to serve fried eggs over them in the morning.


Like the plate? I painted it myself! :)


Yummo!  They made a great breakfast.

I used up some Easter ham for this; it was so good.  But it would be good with any kind of ham.

Be sure to check out all the other great ham and cheese recipes below!



09 April 2016



This is the "pie" I made on Pi(e) Day, March 14th. My husband and I are eating low carb, so my pie options were of the savory sort, pretty much taco pie or cheeseburger pie. My husband loves the cheeseburger pie I tried once, but I was pretty "meh" about it. I was eager to try this taco pie recipe again though, because it didn't turn out so well the first time I made it. I got the recipe from All Day I Dream About Food.  The directions do not say to mix the meat with the egg mixture.  So the first time I made it, it ended up with only meat on the bottom and only fluffy eggs on top.  And the meat part was watery.  It was kind of weird; like a fluffy omelet on top of taco meat.  But I decided to try it again, making a few tweaks.  This time I found success.  Here's how I made it.

Taco Pie

Ingredients:

1 lb. ground beef
2 tbsp taco seasoning
6 eggs
1 cup heavy cream
1.5 oz. queso fresco, crumbled (optional)
1 cup shredded cheese

Directions:

Preheat oven to 350°.  Coat a 9” pie plate with baking spray.

Brown ground beef in a medium skillet.  Drain, if necessary. Add taco seasoning and stir well.


In a mixing bowl, beat the eggs.  Add the cream and mix well.  Add the queso fresco, if using.  When beef is done, stir it into the egg mixture.  Pour it into the pie plate and top with the shredded cheese.


Bake in preheated oven for 35 minutes.  Remove and let cool at least 5 minutes before cutting and serving.


Makes 8 servings.


Mixing the meat into the egg mixture makes a huge difference.  And I did not add water to the taco meat; not sure what the point of that is.  I also added some queso fresco just because . . . why not?  :)

This was a huge hit with my family.  It's tasty on its own, but I love how you can add whatever your favorite Mexican condiments are.  Sour cream, guacamole, and some fresh salsa was my favorite.  My husband used taco sauce and sour cream.  My five-year-old just did sour cream.  Lots of sour cream.  I swear, that girl is making up for all the years she couldn't have dairy!

This is easy to throw together on a busy weeknight.  And the leftovers reheat well, if you have any.  

Even though this is low carb, the carb-eaters in your household will love it too.  You can serve it with rice or tortilla chips.

I will have to work on tweaking the cheeseburger pie recipe so I like it as much as this one.

I just remembered that I have some ground beef in the fridge that I need to use up.  Totally making this again for dinner tonight!



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02 April 2016



Need to make French toast for a crowd? I've got you covered! This is so much easier than the making the real deal in the skillet, but it has the same great flavor and texture.  The inside is perfectly soft and custardy, while the outside is delightfully crunchy.  

I needed a recipe for our church's Easter brunch potluck.  I was going to make my traditional Eggs Benedict Casserole, but we had a bunch of French bread leftover from our Lenten soup suppers and someone wondered if it could be used for a breakfast casserole on Easter.  Great idea!  My Eggs Benedict Casserole uses English muffins, so that was out.  I asked my fellow Penzeys fans on Facebook for a good baked French toast recipe and several of them recommended one from The Pioneer Woman.  It seemed super easy, which was what I needed because Easter weekend is totally crazy at my house (my husband is a pastor and I'm the church secretary).  This recipe was perfect and it was a big hit at the potluck.

French Toast Bake

Ingredients:
1 loaf French bread (7-8 oz.)
8 eggs, beaten
2 cups whole milk
½ cup heavy cream
½ cup sugar
1 cup brown sugar, divided
2 tsp vanilla extract
½ cup flour
1 tsp cinnamon
¼ tsp salt
½ cup butter, cold
Syrup

Directions:
Coat a 9x13” casserole dish with baking spray.  Cut the bread into 1” cubes and place in the casserole dish.

In a mixing bowl, combine the eggs, whole milk, heavy cream, sugar, ½ cup brown sugar, and vanilla.  Pour this mixture over the bread cubes.  Let it sit for a few minutes, then press down or flip over the bread cubes to make sure they are completely moistened by the egg mixture.  Cover the dish and refrigerate overnight.

In another bowl, combine the flour, remaining ½ cup brown sugar, cinnamon, and salt.  Use a pastry blender to cut in the butter.  Refrigerate.

Remove the dish from the fridge.  Preheat oven to 350°. Uncover the casserole dish and sprinkle the topping mixture evenly over the bread cubes.  Place in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until the edges are browned and the center is set.  Serve warm with syrup available for drizzling on top.


Makes 8 servings.

I actually made two of these because there were two loaves of French bread left in the freezer at church.  That was good because the first pan didn't last long on Easter morning.  I came home with about a third of the second pan left; just enough to reheat and snap a picture for this post!  I should have gotten a pic of the entire pan, because it was beautiful, but that didn't happen.  Easter morning in the church kitchen is a bit chaotic!

I really do love the Eggs Benedict Casserole, but it is kind of a pain making the Hollandaise sauce right before serving.  I think this French toast bake will probably be my new Easter brunch tradition.  

I got several compliments on this and was asked for the recipe, so that makes it a success in my book!  Give it a try the next time you have houseguests and want to treat them to something special in the morning.



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23 January 2016


It's time for this month's Improv Challenge.  The premise of the Improv Challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.  

This month's ingredients were chocolate and pastry or bread dough.  I had a refrigerated pie crust leftover from Thanksgiving that had one more week left before its expiration date.  Perfect!  And with Valentine's Day quickly approaching, my mind immediately went to one of my favorite flavor combos: chocolate and raspberry.  Mmm.  I kept things super simple.  In fact, I made these while talking on the phone with my mom, and I am NOT a good multi-tasker!  So that tells you just how easy these are.

Dark Chocolate Raspberry Mini Hand Pies

Ingredients:
9" refrigerated pie crust (or homemade rolled out thinly)
Dark chocolate chips
Seedless raspberry jam
1 egg, beaten
Sugar

Directions:
Preheat oven to 350.  Remove the pie crust from the fridge and let it sit at room temperature for 15 minutes.  Carefully unroll.  Using a cookie cutter or a glass tumbler, cut uniform shapes out of the dough.  Place a few chocolate chips and about a 1/2 tsp of raspberry jam in the center of half of the dough pieces.  Brush a bit of beaten egg around the edges.  Place another dough piece on top, lining up the edges.  Press down all along the edges to seal.  Cut a small slit in the center of the top piece.  Brush the tops with a little more egg and sprinkle with sugar.

Bake for about 24 minutes, or until dough is golden brown.  Remove and cool slightly before serving.

Makes about 6 mini pies.

 Here are the ingredients I used (minus the egg and sugar).  The chocolate chips were bigger than the usual. I used three in each pie, but if you are using regular chocolate chips, you might fit more in there.  


Look at that chocolate raspberry gooey goodness!  I only tried one bite, as I eat low carb and it was not my cheat day (I timed that horribly!), but it was heavenly.  My little sweethearts (my daughters) enjoyed the rest.

Please check out the other yummy chocolate and pastry creations below and come back next month to see what I make with tea and honey.


19 November 2015


It's time for this month's Improv Challenge.  The premise of the Improv Challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it. 

This month's assigned ingredients were squash and sage. Lovely fall ingredients.  It didn't take me long to decide what to make.  There was a sausage and butternut squash skillet recipe in an issue of Everyday with Rachael Ray that I had been wanting to try for a while.  Sausage, squash, and sage seems like a fantastic combo.  This was the perfect opportunity to try this dish.  I changed it up a little bit (of course!), the biggest change being the addition of goat cheese.  It just seemed to fit.  Here's how I made it.

Sausage, Squash, and Goat Cheese Skillet

Ingredients:
2 lbs. ground sausage
4 cups butternut squash, ½” cubes (1 lb.)
2 tsp dried sage
½ cup beef broth
½ cup goat cheese crumbles

Directions:
Heat large skillet over medium heat.  Add sausage and break up with a spoon.  Cook until sausage is browned and fat has rendered.  Add butternut squash and dried sage.  Cook for 3-4 minutes, stirring occasionally.  Add the beef broth, cover, and reduce heat to low.  Cook for 10-15 minutes, stirring occasionally, or until squash is tender.  Uncover, stir, and let cook for just another minute or two.  Remove from heat and top with goat cheese crumbles.

Makes 6 servings.

Nutrition Info
Per Serving
Calories:  444
Fat: 34
Sat. Fat: 12
Cholesterol: 112
Sodium: 906
Potassium: 282
Carbs (net): 8
Protein: 25
Vitamin A: 170%
Vitamin C: 28%
Calcium: 4%
Iron: 10%

Oh man, this was so yummy!  And besides cutting up the squash (which I always hate!), pretty easy. I wanted to buy the pre-cut squash in a bag, but my store didn't have it. I bought the smallest butternut squash they had, and it ended up being the exact perfect amount for this recipe.  Love it when that happens!

Any of you who are fans of the sweet and salty combo will love this dish.  The sweetness of the squash is so perfect with the saltiness of the sausage and the creaminess of the goat cheese.  Mmm.

I used dried sage because I can never chop fresh sage small enough so that I don't feel like I'm eating bits of leaves.  Not palatable for me. I only use fresh sage for stuffing in a turkey cavity. :) But the dried was perfect for this recipe.  I know you can buy a sage variety of sausage; if you do that, you might want to cut down on the dried sage you add.  

I used beef broth because I happened to have an open container in the fridge. You can certainly use chicken or veggie broth instead. Water would even be fine if you didn't have any kind of broth.

My husband and I have been low carbing for a while now, and I have not allowed myself butternut squash yet this fall. :( So sad, I know! I love butternut squash, but it is a little carby.  But I was glad when this came out to 8 carbs per serving, because that is totally doable.  I consider any main dish recipe under 10 carbs/serving to be low carb, so this counts for me.  This dish kind of reminds me of one of my favorite pasta dishes: Roasted Squash and Sausage Pasta.  This is kind of the low carb version of that!

This will be my go-to dish whenever the butternut squash cravings get too much to bear.  Looking forward to having the leftovers for lunch today!

Be sure to check out all the other great squash and sage recipes below and come back next month to see what I make with cranberry and orange.


06 November 2015


It's time for another All Whisked Up reveal.  The members of Wisconsin Whisk get together and secretly peruse another blog and make something fun to share.  


This month I was assigned the blog Wisconsin Fun Next Exit written by Erica.  Erica lives in Madison and considers herself a "mostly vegetarian".  

Erica has lots of great recipes on her blog.  I nearly chose her baked cheesy eggs; and I still want to make those!  I am always looking for new ideas for breakfast.  But then I saw this cheeseball, and I knew I had to make it.  Like Erica's family, my family always served cheeseballs at holidays.  It was kind of a special occasion thing.  I love how this recipe is personal to Erica.  She even included a pic of the recipe card her grandmother hand-wrote.  Love it!  I had never made a cheeseball with olives in it, but I thought it sounded genius.  

Cheddar Olive Cheeseball

Ingredients:
8 oz. cream cheese, softened
4 oz. sharp cheddar cheese, grated
1 tbsp toasted onion flakes (or regular onion flakes)
10 green olives stuffed with pimento
½ cup pecan chips

Directions:
Place cream cheese in a mixing bowl.  Add cheddar cheese and onion flakes.  Pulse green olives in food processor until chopped, but not pureed. Add to cheese mixture and stir well.  

Lay out a piece of plastic wrap and place the pecan chips in the center.  Form cheese mixture into a ball shape and place it on the pecan chips.  Roll it around to cover with the pecans.  Close up the plastic wrap around the cheeseball and refrigerate for 4 hours.  

Remove from refrigerator and let soften a bit before serving.

Makes 6 (2.5 oz.) servings.




This is a really great cheeseball.  And it really couldn't be simpler to throw together.  I cut Erica's recipe in half; I think hers was meant to make two cheeseballs.

I used Penzeys Toasted Onion Flakes, but regular onion flakes will work fine too. 

Don't you just love the little flecks of red and green inside?  Perfect for Christmas!  

I enjoyed getting to know Erica and her blog this month.  Thanks for a great recipe, Erica!

Be sure to check out all the other great Wisconsin bloggers below.



09 October 2015


I was recently invited to join a new blogger group.  This one's all about Wisconsin.  It's called Wisconsin Whisk, and it's made up of bloggers from all over the lovely state of Wisconsin. I was flattered to be invited!


One of the fun things this group does is a monthly blog swap; pretty identical to The Secret Recipe Club that I was in for a long time.  I just love the concept of these challenges and I have discovered so many awesome recipes this way that I jumped at the chance to participate in this one.  It's called All Whisked Up.  

For this first month, I was assigned the blog Bowen Appetit.  Bowen Appetit is written by Bowen Close, who is one of the co-founders of Wisconsin Whisk.  Bowen is not just an awesome food blogger, she also teaches cooking classes.  How cool is that?  She has taught here in the Midwest and also in California.  And her experiences in cooking, teaching, and living cross-country really show through in her recipes.  Bowen loves to cook with seasonal, fresh ingredients that are put together in innovative ways.  I found so many scrumptious things in her recipe index that I wanted to try.  Since fall has most definitely arrived, her Sausage and Sauerkraut Stew with Dumplings really caught my eye.  My husband would just love me forever if I made that for him.  I also really want to try her Baked Eggs.  I love how you can use any kind of veggies in there.

But for this reveal, I had to try out her Brussels Sprout Gratin with Whole-Grain Mustard and Caramelized Onions.  Do you see what I mean about pairing ingredients in innovative ways?  I love the idea of cheese and mustard together; I did that a couple of months ago in my dipping sauce for some pretzel dogs.  But this has a completely different flavor profile with the Gruyere instead of cheddar.  It sounded so perfect for Brussels sprouts.  I happened to have some sprouts in the fridge, so I just needed the Gruyere and I was good to go.  Unfortunately, I had to leave off Bowen's beautiful bread crumb topping because my husband and I are eating low carb.  But this was so amazing that we didn't feel deprived in the least.  Here's my slight adaptation.

Creamy Gruyere & Mustard Brussels Sprout Gratin

Ingredients:
1 lb. Brussels sprouts, trimmed and halved
1 tbsp butter
1 tbsp flour
1 cup heavy cream
4 oz. grated Gruyere cheese
2 tbsp whole grain mustard
¼ cup caramelized onion
Salt, to taste

Directions:
Preheat oven to 400°.

Boil or steam Brussels sprouts  until they are slightly tender.  Drain well in a colander.

Meanwhile, in a small saucepan, melt the butter.  Add the flour and cook a minute or so.  Slowly whisk in the heavy cream.  Increase heat; when it comes to a boil, reduce heat to low and stir in the Gruyere and mustard.  Taste for seasoning, adding salt if necessary. 

Combine the Brussels sprouts, caramelized onions, and Gruyere sauce.  Pour into a small baking dish.  Cover dish with foil and bake for 15 minutes.  Remove foil and bake an additional 10 minutes, or until browned and bubbly.

Let cool slightly before serving.  Garnish with additional grated Gruyere if desired.

Makes 6 servings.

Wow, this was so amazing.  My mom was visiting for the weekend when I made it, so she got to enjoy it too. I actually made a separate veggie for my daughters, because I have not gotten them to appreciate Brussels sprouts just yet.  I usually roast them, and they are just not into it.  So I made them something else, but when I set the dish on the table, they were seriously enamored by the looks of it!  They both asked for some, and ate it, and loved it!  I was totally counting on having some leftovers, but nope!  The five of us scraped that dish clean!  

The Gruyere and the whole grain mustard were such an inspired combination.  I started with 1 tbsp of the mustard, and then added another half, but next time I will make it 2 tbsp.  It just really gives a great depth of flavor to the cheese sauce. 

You seriously need to try this deliciousness.  It would be awesome for Thanksgiving if you feel like trying something new this year. If you have no carb issues, hop over to Bowen's blog and get the details for making the breadcrumb topping.  While you're there, be sure to check out all the other great recipes she has to share with you.

Thank you, Bowen, for a great recipe!

Please take the time to visit my other Wisconsin blogger friends listed below!



17 September 2015


It's time for this month's Improv Challenge.  The premise of the Improv Challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.  


This month's assigned ingredients were apples and oats.  Is it that time of year already?  Yes, it is!  The kids are in their third week of school and I have been on the lookout for easy, convenient breakfast recipes for them. I saw this recipe for overnight oats and a light bulb went off! I have seen this all over blogland for a while now, but for some reason had not gotten around to trying it. This challenge gave me the perfect opportunity.  The inspiration came from a great blog called Super Healthy Kids.  I changed up just a couple of things; here's my version.

Peanut Butter Apple Overnight Oats

Ingredients:
1½ cups milk
½ cup vanilla yogurt
2 cups old-fashioned or rolled oats
½ cup peanut butter
1 cup grated apple
½ tsp apple pie spice

Directions:
Stir milk and yogurt together.  Add oats.  Stir in peanut butter until evenly mixed.  Add apple and apple pie spice.  Pour into a container with a lid.  Cover and refrigerate overnight.

Enjoy the next morning, garnishing with an extra sprinkle of apple pie spice if you like.

Makes 5-6 (1-cup) servings.

If you are not familiar with overnight oats, it's all kinds of awesome. Instead of cooking the oats, you are soaking them overnight.  They keep their shape, but soften by morning.  You eat them cold, which sounds weird until you try it.  You can add all kinds of things and make any flavor you like.  Yummy.  I thought peanut butter and apple would be the perfect way to introduce this to my kids.  They were used to eating oatmeal warm, of course.  But throw some peanut butter in anything and a kid will try it, I swear!  Eva, my kindergartner, finished her bowl lickety-split.  Lena, my second-grader, would have too, but she bit her tongue and that was the end of breakfast for her that day. :(

Unfortunately, my husband and I are doing low carb (down 20 lbs, yay!), so I wasn't able to enjoy these as much as I would have liked.  I did sneak a few bites though and was cursing the carbs!  It is so good.  It will last in the fridge for several days, but you might need to add some milk after the first day if it looks a little dry, as the oats continue to soak up the liquid.

 This dish really has everything you or your kid needs to get going in the morning. Calcium from the milk and yogurt, protein from the peanut butter, and fiber and complex carbs from the oats.  You can feel good about sending your kids off to school with this in their tummies!

Be sure to check out all the great apples and oats recipes below and come back next month to see what kind of orange and black thing I make.  Spooky!


29 August 2015



This is a yummy dish I made earlier this week. I had already decided it would be the one I shared today, and so was pleasantly surprised to find my daily email from Punchbowl telling me that it's Chop Suey Day.



According to that definition, this recipe counts as Chop Suey!  It's basically a deconstructed pork egg roll, but also kind of like pork fried rice.  I got the idea from Mostly Homemade Mom, and switched it up a little, adding some extra veggies and seasonings.  Here's my version.

Pork Egg Roll Skillet

Ingredients:
1½ lbs. ground pork
14 oz. package cole slaw mix
1 cup sliced mushrooms
½ cup edamame, thawed
1 tsp garlic powder
2 tsp powdered ginger
¼ cup soy sauce
Green onions, sliced
Sweet chili sauce, optional

Directions:
Brown the ground pork in a large skillet.  Add the mushrooms, cole slaw mix, mushrooms, and edamame, and cook over medium-high heat.  Stir in the garlic powder, Bangkok, and powdered ginger.  When vegetables are beginning to soften, add the soy sauce and stir well.  Taste for seasoning, adjusting if necessary.  When veggies are cooked to your preference, remove from heat and garnish with sliced green onions.  Drizzle each serving with sweet chili sauce, if desired.

Makes 6 servings.  

This is so super easy to throw together.  Love it!  And my family loved it too.  Of course, it is totally customizable to fit your family's preferences and works well with whatever you happen to have on hand at the moment.  You can chop regular cabbage instead of using the cole slaw mix, but I love the convenience of it, because it also adds carrots without having to get out your grater.

I used Penzeys Bangkok Blend, which is a salt-free Thai-style seasoning.  I happen to know that Penzeys is offering a 1/4 cup jar of it as a free gift with purchase right now on their website. (They are also offering free shipping with $30 order.)  I am not affiliated with Penzeys in any way (I wish!), and I don't benefit in any way from promoting them, I just thought I would pass that little tidbit along! I really love the Bangkok Blend. If Penzeys isn't an option for you, I found that Spice Islands has a Thai Blend.

This dish really does taste like an egg roll without the wrapper.  Perfect for my husband and I who are doing low carb.  According to my calculations, it comes out to just below 4 carbs per serving (without the chili sauce).  Very nice! Of course, that will vary depending on the veggies you choose.  I served it over brown rice for my kiddos.  If you are not low-carbing, you can just add cooked rice right into the skillet to make it like fried rice.  I splurged a little (carb-wise) and drizzled some sweet chili sauce on top of mine.  It's fine without, but that made it even better.

My whole family loved this, and I love having another super quick and easy recipe for dinner now that my kids are heading back to school next week.



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22 August 2015


I've made this coffeecake twice now. The first time I followed the directions and it came out way overdone.  Totally dry and too brown around the edges.  This time I cut way back on the baking time and it came out perfectly.  I got it from Renee's Kitchen Adventures.

Cherry Almond Coffeecake

Ingredients:
6 tbsp butter, softened
1 cup sugar
1 egg
¾ cup buttermilk
1 tsp almond extract
1½ cups flour
1½ tsp baking powder
½ tsp salt
12 oz. package frozen cherries, thawed and drained
½ cup sliced almonds
2 tbsp Sugar in the Raw

Directions:
Preheat oven to 350°.  Coat a 9” cake pan with baking spray.  Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy.  Add in the egg, buttermilk, and almond extract.  Mix well.  Slowly fold in the flour, baking powder, and salt, mixing until just incorporated.  Pour batter into the prepared cake pan.  Place cherries on top, pressing down lightly into the batter.  Sprinkle the top with the almonds and raw sugar.

Bake for 40-45 minutes or the edges begin to brown.  Remove from oven and let cool before cutting and serving.

Makes 8 servings.




You can see that I *almost* over baked it again, as the edges were getting pretty brown.  I accidentally reset my timer when my daughter was brushing her teeth at bedtime.  Oops!  But I pulled it out just in time because it was still moist inside.

This is such a great coffeecake.  I love the almond flavor.  And it's not too sweet.  Just perfect.  And it's pretty too!  It's pretty easy to throw together as it doesn't require a crumb topping or anything like that.  If you wanted to serve it for dessert, a nice almond glaze would be lovely on top.



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