Eat, Uncategorized

Eggnog Pound Cake

Christmas is just around the corner and I’m getting all my favorite holiday recipes out of hibernation, I’m making my grocery list and checking it twice!  It wouldn’t be as delicious without our traditional eggnog pound cake to spice up our Christmas morning family brunch.  This cake is simple but elegant, with all the amazing spices that we come to love this time of year.  It makes the kitchen smell just like the holiday season should smell!  I love having this pound cake on hand to share with a friend over a cup of coffee or snack on while wrapping Christmas gifts.  You can make it in advance and freeze it.  Consider adding this to your holiday menu this year, you will not be disappointed!

kitchen cake backe backing
Photo by Breakingpic on

1 1/4 C butter, softened

3 C sugar

6 Large eggs

3 C Cake flour

3/4 tsp Baking powder

1/2 tsp Salt

1 C Eggnog (I may add a bit more)

2 tsp. Vanilla extract

1 tsp. Ground cinnamon

3/4 tsp. nutmeg

1/2 tsp. Allspice

1/2 tsp. Ground cloves

Powdered sugar

Icing: 1 C powdered sugar and 3 tablespoons whipping cream and 1 tsp vanilla extract

Grease and flour a 12-cup bundt pan.

Beat butter at medium speed about 2 minutes or until creamy, gradually add sugar while beating 5 to 7 more minutes.  Add eggs one at a time to creamy mixture.

Combine flour, baking powder, and salt.  Add to butter mixture alternately with 1/2 C of eggnog.  Beat at low speed and stir in vanilla.  Add spices to mixture.

Pour batter into prepared pan.  Bake at 350 degrees for 50 – 55 minutes or until wooden spoon appears clean.  Cool on wire rack.

Place cake on a cake plate and dust with powdered sugar and drizzle with icing.




Grandma’s Thanksgiving Cranberry Bread

Cranberry Thanksgiving by Wende Devlin

Unknown-1-1.jpegThis is the time of year when I would read one of my favorite books, Cranberry Thanksgiving, to my boys when they were little. I love this 1971 vintage book from my childhood, it’s a fun story with some lovable characters. Grandmother’s cranberry bread recipe is included at the end of the book and has become a Thanksgiving staple at our table every year. I love making this bread and it is absolutely delicious with just the right sweetness of the orange and slight tart flavor of the fresh cranberries. It’s the perfect buttery Thanksgiving bread!

Grandmother and Maggie live at the edge of the cold and windy cranberry bog. The story begins as Grandmother is baking her delightful cranberry bread and preparing for Thanksgiving dinner. Grandmother’s cranberry bread recipe was so famous and special that bakers from all over the countryside were trying to get her secret recipe, even offering money. Grandmother kept the recipe safe and hidden behind a loose brick in her dining room fireplace.

Maggie and Grandmother were excited to each invite a guest to their home for imagesThanksgiving dinner. Grandmother is not happy to find out that Maggie has invited Mr. Whiskers, a scruffy old sea captain that Grandmother is sure is trying to steal her secret recipe. Grandmother’s guest, Mr. Horace is much more refined, well dressed and smells of lavender. Grandmother is much more pleased with her guest and welcomes him in.

After enjoying a delightful Thanksgiving feast complete with turkey, corn pudding, turnips, peas, pumpkin pie and of course the coveted cranberry bread, there is a tussle between Mr. Whiskers and Mr. Horace. Surprisingly it was the well mannered Mr. Horace who was trying to get his hands on Grandmother’s hidden secret recipe. Mr. Whiskers catches Mr. Horace trying to steal the recipe and saves Thanksgiving.

Here is Grandmother’s wonderful secret recipe….wink wink!!

2 cups flour, sifted
1 cup sugar
1 1⁄2 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
1⁄4 cup butter
1 egg, beaten
1 teaspoon orange rind, grated
3⁄4 cup orange juice
1 1⁄2 cups raisins, (optional)
2 cups fresh cranberries, coarsely chopped

Sift flour, sugar, baking powder, salt, baking soda together.
Cut in 1/4 cup butter until mixture is crumbly.
Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
Fold in raisins and cranberries.
Spoon into a greased 9 x 5 x 3 loaf pan.
Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
Cool out of pan on a wire rack. keep stored in aluminum foil.

You can get your own copy of this children’s classic, Cranberry Thanksgiving at


Pumpkin Chocolate Chip Muffins

Put on a pot of coffee (or just turn on your keurig) and get ready for a fabulous fall treat! These muffins are easy and so good…you won’t want to share them with anyone because you will want them all to yourself!! They are a great way to start your day with a nice warm cup of coffee on a blustery cold autumn morning.


2 3/4 C Flour
1 1/2 tsp. Baking Soda
1 tsp. salt
1 tsp. Cinnamon
1 tsp. Nutmeg
2 1/4 C Sugar
2/3 C cooking oil
3 Eggs
1/2 C water
1 1/2 C Pumpkin
1 C Chocolate Chips

Topping: Brown sugar and mini chocolate chips

Preheat oven to 350 degrees.
Mix all dry ingredients together.
Make a well in the middle of dry ingredients and add oil, eggs, water and pumpkin.
Mix until combined
Stir in chocolate chips
Add liners to your muffin tin and fill 2/3 full with mixture
Sprinkle tops with brown sugar and mini chocolate chips

Bake 20-25 minutes

Eat, Recipes

Cinnamon Rolls in the Bread Maker

Fall is upon us, even though it feels like 90 degrees where I live, but the calendar is telling us that fall is here none the less.  I can’t think of a better treat than a homemade sweet gooey cinnamon roll with a hot cup of fresh coffee on a brisk fall morning.  I have been making these glorious goodies for the past few years in my bread maker.  My family loves them and it’s very simple…just let the bread maker do the work for you!

Add to the Bread Maker:

1 C. warm milk

2 slightly beaten eggs

1/3 C melted butter

4 1/2 C Bread flour

1 tsp salt

1/2 C sugar

2 1/2 tsp yeast

Set your bread maker to the dough cycle and start, this will take a few hours.  Once bread is finished kneading, remove it from the bread maker and cover it for 10 minutes on a floured surface.  After 10 minutes roll the dough out to about a 16X20 rectangle.

Sugar Mixture

2 1/2 Tbs cinnamon

1 C brown sugar

1/4 C sugar

Spread dough with softened butter (be generous!) and sprinkle with sugar mixture.  Roll up dough starting on the long side.  Cut 12 rolls about and inch thick.  Place rolls in a heavily greased baking pan and cover for 30 minutes.

Bake rolls for 15 minutes at 400 degrees or until golden in color.


4 Tbs butter

2 1/4 C. powdered sugar

1 tsp vanilla

3-6 Tbs hot water or milk if you prefer

Whisk all the above ingredients together and pour over cinnamon rolls…Enjoy!