Cherry Pie Cake

Cherry Pie Cake
serves 12

[Adapted from parenting.com]

1 cake baked in a 9-inch deep dish pie plate
Vanilla icing 
Wilton Ivory food coloring 
2 cans (21 oz. each) cherry pie filling, drained 


1. Tint the icing with the ivory food coloring until it resembles a beige pie crust.
2. Spoon the drained pie filling on top of the cake, leaving a 1 inch rim of cake.
3. Fill a decorating bag, fitted with preferred tip, and pipe lattice work and outer pie "crust".

Note: Any flavor pie filling may be substituted for the cherry pie filling 

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Toasted Almond Cheese Spread

My sister found this recipe a few years ago and it has always been the first thing I think of when I need to have something quick and easy to bring to or have at a party. It tastes delicious as well, I haven't met someone who hasn't liked it. 

The cream cheese gives the spread a deep, bold flavor while giving it the perfect amount of creaminess at the same time. You just beat the cream cheese until it is smooth and then add mayonnaise, green onions, pepper, and nutmeg and beat until it is combined.

Then stir in sliced almonds and grated Swiss cheese.

 Spread into a pie plate, bake, sprinkle with more sliced almonds, and you are done! It's as easy as that.

Toasted Almond Cheese Spread
serves 12

[Adapted from Allrecipes] 

1 package (8 oz.) cream cheese, softened 
1 1/2 cups shredded Swiss cheese
1/2 cup sliced almonds, divided
1/3 cup mayonnaise 
2 Tablespoons sliced green onions
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Assorted Crackers

In a small mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, onions, pepper, and nutmeg and beat until combined. Stir in the Swiss cheese and 1/3 cup of the almonds. Spoon into a lightly greased pie plate. Bake at 350 degrees Fahrenheit for 14-15 minutes or until heated through. About halfway through baking, sprinkle with remaining almonds and return to oven. Serve warm with crackers.

Prep. time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes

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If you bring it to a party, you might want to bring two.

Spicy Creamy Chicken Bake

This stuff is delicious.

Spicy Creamy Chicken Bake 
serves 6-8

4 boneless, skinless chicken breasts
1 10.75 oz. can Cream of Chicken Soup
1 can Ro-tel tomatoes, partially drained
Chopped, fresh cilantro to taste
1/2 cup grated cheddar cheese 


1. Mix together Cream of Chicken soup, Ro-tel tomatoes, and chopped cilantro.
2. Pour mixture over chicken breasts in 9x13 inch pan or oven safe skillet.
3. Cover and bake at 350 degrees until chicken is almost cooked through.
4. Remove cover, top with grated cheese, and return uncovered to oven and continue to bake until chicken is completely cooked.
Serve with rice or quinoa.

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You should make it.

Skillet Lemon Souffle

This had been on my list of things to make for a long time and I finally got around to it. The lemon taste is perfect; not too tart and not difficult to find from the added sugar. It has a perfectly airy texture, but doesn't deflate if somebody walks by.

So the edges got a little over cooked. The recipe said to not open the oven door for the first 7 minutes of baking, and then check for the final few minutes. When I opened the door after the first 7 minutes, this is what I had. I am pretty sure my oven runs hotter than most, but maybe it was because I cooked it in an iron skillet as well? Either way, it still tasted delicious.

Skillet Lemon Souffle 
serves 6

[Slightly adapted from The Best of America's Test Kitchen, 2010]

Note: Don't open the oven door during the first 7 minutes of baking, but do check the souffle regularly for doneness during the final few minutes in the oven. Be ready to serve the souffle immediately after removing it from the oven.

5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup (4 2/3 ounces) granulated sugar
1/8 teaspoon salt 
1 teaspoon grated lemon zest 
1/3 cup fresh lemon juice from 2 lemons
2 tablespoons all-purpose flour
1 tablespoon butter
Confectioners' sugar, for dusting

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. In a large bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup of the granulated sugar and the salt, then increase the mixer speed to medium-high and continue to whip until stiff peaks form, 3-5 minutes.
2. In the same bowl (no need to wash the bowl), whip the yolks and the remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in the lemon zest, juice, and flour until incorporated, about 30 seconds.
3. Fold one-quarter of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg white until just incorporated.
4. Melt the butter in a 10-inch oven safe skillet over medium-low heat. Swirl the pan to coat it evenly with the melted butter, then gently scrape the souffle batter into the skillet and cook until the edges begin to set and bubble slightly, about 2 minutes.
5. Transfer the skillet to the oven and bake the souffle until puffed, the center jiggles slightly when shaken, and the surface is golden, 7-11 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Dust the souffle with the confectioners' sugar and serve immediately.

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The leftovers that I had I just put in the fridge and ate them the next day. It was as delicious cold as it was warm.

I shared with my family, but I have to say I think I ate three quarters of the whole thing.

Welcome!

I decided to make this blog in addition to my other blog, which is strictly for cake decorating, because I love to bake and cook as well as decorate cakes. On this blog I plan to post the recipes for the things that I cook and bake along with the pictures and descriptions. And yes, the title is a take off from the nursery rhyme The Butcher, The Baker, and The Candlestick Maker. Thanks for looking...and happy cooking!