Strawberry Scone Bread | Dishin & Dishes



If you like the texture and not-too-sweet flavor of scones, this bar is for you.  But it’s without all the fuss of dolloping out dough or cutting dough into cute little scone shapes with cookie cutters.  This is a no-fuss scone type bread recipe that will give you the flavor of fresh strawberries and the density of a scone.

I made this last week on the same day I made my  Blueberry Crumble Bread Bars, and it really didn’t get a fair shake.  The Blueberry Bars were full of sugar and goodness and these are more of a tea and crumpet fair.  I also put it under the broiler for a few minutes at the end so as to brown up the crumb topping.

Me and broilers don’t mix very well.  I walked away for a minute, (I swear!) and the top got a few little black spots I then had to scrape off…

The thing you don’t know about us food bloggers is the chaos that sometimes ensues in our kitchen behind the camera.

Yes, food bloggers are human too.  We just fool you real well.

Now that I’ve thoroughly disallusioned you on me being perfect, let me show you how to make these elegant bars.

Begin by taking 2 cups of strawberries and chopping them up fine.  Put them into a bowl.

Pour 2/3 cup of sugar over them.


Give them a good stirring around and set a timer for exactly 5 minutes.  Let them sit.


While your timer ticks away, do the following.  Measure out 4  cups of  flour.  Add in 2 tablespoons of baking powder and 1 teaspoon of salt.


Turn your mixer on, and give your dry ingredients a quick fluff.

When your timer goes, off, pour one cup of heavy whipping cream into a separate bowl or measuring cup.  Add 2 eggs and 1 teaspoons vanilla.  Mix this up good.


Pour this mixture over your strawberry/sugar mixture.


Stir the 2 together well.


Add your strawberry mixture into your dry ingredients, a little a time.  Also add 1/3 cup of melted butter (not pictured).


Mix just until all the ingredients are well-blended.


Just look at those lovely bits of fresh strawberries! Yum..

Spread mixture into a 9 x 13 lightly greased pan.


Make your crumb topping.

Mix 2/3 cup of flour, 1/2 c pecans, 1/2 cup sugar 3/4 cup of butter and 1 teaspoon cinnamon until crumbs form.  I used a pastry cutter, but you could use forks or even your fingers.


Please try to get your bowl as messy as I did and the counter as well.

Thank you.

Now sprinkle your crumb mixture all over the top of your dough.


Put into a 375º oven for 30 minutes.  Check center with a toothpick or fork to see if it comes out clean.  If not, continue to bake until it does.  Top should be golden brown.

Enjoy these strawberry treats some morning when you feel like a cup o’ tea and some’ll say MMmmmm…


Katie’s Printable Recipe – Strawberry Scone Bread Bars

Cooking with Love,


Cream Scones on Foodista


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Poppyseed Muffins | Dishin & Dishes



Every once in awhile, I like to post one of these super-easy, nothing-to- it recipes that even a beginner can handle with no problem.  This is one of those recipes. That way, my old high-school friend Lisa won’t accuse me of being a Martha Stewart wannabe. Seriously, I’m not even close.  Do you hear me? Not EVEN!

If you only saw my life on a daily basis, the flour on my nose and shirt, the weeds in my garden, no one would ever accuse me of that again.

Actually, most recipes aren’t that difficult if you just enjoy it. But sometimes, you just don’t feel like cooking for a long time…or baking.

Saturday night, I knew I needed to make something for our class Sunday morning.  Unfortunately, it was almost midnight. And did I mention that I sent Mr. Wonderful out at 11:40 PM looking for coconut cream pudding for this recipe?

And that, my friends, is why I call him Mr. Wonderful.

Cuz he went.

And then later, he confessed that he really wanted to go to the Wal-Mart anyway to look at fishing lures.  BUT, he got my pudding…at another store, cuz Wal-Mart didn’t carry it.

I needed something quick, something with out a lot of fuss but it had to be something good.

These muffins came to mind.  A treat from the past, my mom used to make these as a quick bread, but somewhere along the line, they evolved into muffins.

Super moist and dense, they are a pleasant surprise to bite into.  The moistness comes from a packet of pudding and ….

Cake mix.

C’mon now, what is muffin batter anyway but flour, sugar, salt….all the ingredients in, YES, cake mix!

Throw a few simple ingredients into your mixing bowl and a mere minute later you’re pouring the smooth batter into bread or muffin tins. Try this recipe, you won’t be sorry!

Katie’s Printable Recipe- Poppyseed Muffins


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Pumpkin Scones with Pumpkin Spice Icing

Picnik collage2


Sunday morning I took these pumpkin scones to our marriage class.  My kids were not very happy with me.  You see, I let them taste them the night before.  They were most distressed to learn that was the only one they were getting.

I’m going to have to make these again real soon to bring peace back to my household.

I am not a big fan of hard scones.  I like ones that have more of a softer give.  More cake-like.  These fit the bill perfectly, and if you love the flavors of pumpkin pie?

You’re going to love these.

First for your dry ingredients. Dump the following into a mixing bowl. 2 cups of flour, 1/3 cup brown sugar, and 2 teaspoons baking powder.

Also add 1/2 teaspoon of the following:
Cloves,Cinnamon, Ground Ginger, Nutmeg,  and Salt

Mix up the dry ingredients real good with a whisk.

Now take 1/2 stick of very cold or frozen butter.  Sigh…of course I’m doubling this, so pay no attention to my incorrect pictures, as usual.  HEY! Adults eat a LOT of scones on Sunday morning!

Cut your butter  into thin slices.


With a pastry cutter or 2 sharp knives, begin to cut your butter into the dry mixture.  Do not let a pastry cutter intimidate you.  It’s actually quite therapeutic.


You should start to see your butter and flour mixture begin to form little chunks about the size of peas.

Grab a new medium-size bowl.  Scoop in  1/2 cup of canned pumpkin.  To this add 1/2 cup of heavy cream.  Whisk them smoothly together.


Now crack one egg into a bowl. Whisk it with a fork.  Mix it into your pumpkin/cream mixture.


Now you’re going to take your pumpkin mixture or wet ingredients and add them slowly, a little at a time into your dry mixture.  Not too much! Just until everything is mixed thoroughly.  I used my dough hook, but this dough is wet enough, you could probably use your paddle as well.


When you’re done, you’ll have a pretty stick wet dough so I’d recommend spraying your hands with baking spray to handle it.

There are a couple different ways to cut scones.  Either way you use, place  your shaped dough form into the freezer for about 15 minutes to ensure even cutting and firming the butter back to its coldest form.

First, the round method.  Plop your dough onto a lined baking sheet or pizza stone that’s been sprayed.  Mound the center higher than the outsides edges of the dough.


After chilling for 15 minutes, cut with a pizza cutter into 8 wedges.  You can make them thinner if you like.


Or you can make a rectangular shape on a regular baking sheet.  I would aim for 3 inches wide unless you want really large scones.


Take your pizza cutter and cut lines across the width of the dough.  Then cut those squares in half diagonally.


I tried both and really favored the rectangular piece for ease of cutting, but liked the shapes of the wedges from the round one better. Next time I would make the rectangular piece longer and thinner as the pieces were humongous.

Whichever way you choose, make sure you lift your pieces with a spatula and pull them apart so all the pieces can bake around all sides.


Put your pan into your oven on the center rack and bake for 15 minutes.  They should be just starting to brown and when you stick a fork or toothpick into the  the center of the largest one , it should come out  clean and not wet at all.

Remove from the oven to cool.

While they’re baking, make your frosting.

Sift a cup of powdered sugar into a bowl.


Add 1 tablespoon of your canned pumpkin.

Add 1/4 teaspoon of each:

cinnamon, cloves, nutmeg, ground ginger


I probably should have cleaned up that bowl before I took a picture, but we like to keep it real here in Reality Kitchen and those sifter thingies are hard to tame.

Begin to drizzle some more of your heavy cream into the powdered sugar mixture.  Whisk all the ingredients together until very smooth.  You’re looking for the consistency of molasses here.


Now, for those of you without a sweet tooth, you will be absolutely satisfied with a warm scone and a cup of tea.


But for those of you who want a little bit more…shall we say…SPECIAL?

Pour yourself a warm mug of cider or coffee and spread on the spiced frosting.


Lord have mercy…

Katie’s Printable Recipe- Pumpkin Scones with Pumpkin Spice Icing

Cooking with Love,

Pumpkin on Foodista
Pumpkin Scones on Foodista

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Aunt Jane’s Quiche | Dishin & Dishes

Aunt Jane's Quiche | Dishin & Dishes


Every fourth Sunday, Mr. Wonderful and I make breakfast for our church worship team.  They do four services a day which puts them at church sometimes from 8 a.m. to 2 p.m. and until four of us signed up to cook for them they had a box of donuts.

Now don’t get me wrong, on any given day, a box of donuts is a grand thing,  but it probably doesn’t provide a whole lot of sustenance.  And besides, Mr. Wonderful made homemade cinnamon rolls, so they were covered in the area of sweets.

Sunday I wanted to make quiche, and the best quiche recipe I could think of was my Aunt Jane’s quiche.

This is my Aunt Jane.

I have such fond memories of weekends at my aunt’s house with my cousins Laurie, Karen and Diane and my poor brother Steve (the only boy in the group).  Their house backed up to the woods on one side and an elementary school on the other which meant that we had a playground to play on.  The trails through the woods gave us young adventurers a mysterious place to explore but the greatest fun was for my Uncle Duane to pull us on a toboggan on his snowmobile through the the dark woods at night with only the light of the snowmobile to guide us.

I remember falling off the snow-mobile and my cousins and I clinging together in the dark woods until he realized we were gone and came back after us.  All great fun for young kids bundled up in puffy snowsuits in the winter.  No one here in Oklahoma knows what great fun snowmobiles can be.  I don’t even think you can buy one here.

Aunt Jane also used to make wonderful and delicious food.  Breakfast offered things like pancakes, and thick-sliced bacon.  Aunt Jane always put out little bowls of things like chocolate chips, pecans and powdered sugar to sprinkle over the pancakes, and as a young child, I was in heaven!

She will always be special in my heart and has been such a wonderful aunt to me (and great-aunt to my kids).

I love her dearly.

She is currently at home recovering from a hip replacement surgery.  I know she would love to read some comments from you all so if you could say “hi” and give her a “get well soon” I know she would get a kick out of it!  And if you make this recipe, come back and leave a comment thanking my Aunt Jane.

Here is her quiche recipe and believe me, you will come to adore it like I have.  Remove the peppers and onions for a basic bacon, egg and cheese quiche for picky eaters or add your own variation like fresh spinach or asparagus for seasonal options!

Start by cooking up 8 slices of bacon.  Make them like this which is my new favorite way!

Then for the crust – it’s a simple two-ingredient crust and may be a little unconventional, but, trust me, it’s delicious!

I made my quiche in a deep-dish pie stone, but if you are using shallow pie dishes or pans, no worries! I have included a printable at the end for either/or version!

Take one sleeve plus 6 saltine crackers and put them in your food processor.

Put the lid on and whiz them up for a minute until they form fine crumbs.  No food processor? Just put them in a baggie and roll them with a rolling pin.

In a medium saucepan, over medium-low heat, melt a stick of butter.  Be careful not to let it brown but just to melt.

Dump your cracker crumbs in the pot and mix them up really well.

Then press them firmly with a large spoon or rubber spatula up the sides and across the bottom of your pie pan.

Next, grate up 2 1/2 cups of Swiss cheese.  I can rarely ever find pre-grated Swiss cheese so I just buy a block and use the shredding blade of my food processor.  A box grater would work also!

Crack 4 eggs into a bowl and beat them up and then pour in 2 1/4 cups of half and half.

Dump in your cheese.

Chop up your bacon.

And add in right in.

Seriously, how could you wrong with eggs, bacon, cheese and half and half?  It’s such a winning combination.

Chop up two tablespoons of red pepper and red onion.  Add them into the mixture with one teaspoon of salt and one-half teaspoon of pepper and also a one-half teaspoon of paprika.

And mix it all up with fervor.

And pour it right into your crust.

Then take your spatula and kind of even things out in the dish.

Then pop your quiche into a 350 oven for 30-40 minutes for a deep-dish quiche or 20-30 for a shallow-dish one.

I made one plain bacon, egg and cheese quiche and one with peppers and onions for the worship team.  Mr. Wonderful was roasting some oven potatoes for them so it actually took mine almost 50 minutes to finish with all of that in the oven.

And remember, oven temperatures will vary, so check it after the least  amount of time by sticking a fork in the center of the quiche.  The center shouldn’t jiggle and the fork should come out clean when it’s done.

The top should be golden and browned and the whole thing will just look beautiful.

Try this quiche for your next breakfast or brunch.  It’ll become a favorite around your house like it is mine.

Thanks Aunt Jane for this fabulous recipe.   And thanks for the memories as well! I wish you a speedy recovery and hope someone makes you this quiche!

Because it’s so delicious!  If you make this, come back and leave a comment thanking my Aunt Jane.  I know after tasting this again this week, I could just kiss her!

Aunt Jane’s Quiche – Deep Dish Pie Dish



Recipe type: Breakfast

  • 2 c. crushed saltine crackers (1 sleeve plus 6 crackers)
  • 7 T. melted butter
  • 8-10 slices bacon
  • 2 T. chopped red onion
  • 2 T. chopped red pepper
  • 2¼ c. half-and-half
  • 4 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2½ c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 30-40 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.




Aunt Jane’s Quiche – Shallow Pie Dish



Recipe type: Breakfast

  • 1¼ c. crushed saltine crackers (1 sleeve)
  • 6 T. melted butter
  • 6 slices bacon
  • 1 T. chopped red onion
  • 1 T. chopped red pepper
  • 1½ c. half-and-half
  • 3 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2 c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 25 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.


Want to watch me make this on my TV segment? Click Play below!


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Holiday Spiced Cider | Dishin & Dishes



Baby it’s cold outside…well sometimes.  We actually had a 75 degree day one day this week.  Ya just never know in Oklahoma.

The holidays are and have been upon us. We like to start a crockpot of this cider on Thanksgiving and Christmas and pretty much every weekend in between. Not only is it warm goodness to sip on in the evenings, but it makes your house smell heavenly as well.

But for the most part, the  weather here has dropped significantly requiring hoodies, sweaters, blankets. socks and the worst of all…pantyhose.  I hate pantyhose almost as much as I hate spiked high heels, and think it highly unfair that men don’t have to suffer the misery of either.  I mean, the things us woman have to endure to look marvelous..I tell ya..

Anyway, I actually like cool weather.  I realize that places that stay warm all year have their perks, but I love the change in seasons.  Especially here in Oklahoma.  I love it when the 100 degree days spiral down to the 80’s, and then the mercury continues to drop to even the 60’s and 50’s.  I love wrapping up in a blanket on a cold Saturday afternoon and popping in a movie.

But nothing makes it more perfect than a good cup of warm, fragrant Spiced Cider.


This recipe is made in your crock pot, but can be made in a pot on your stove as well. Just simmer it for 15 minutes or so on your stove and you’re good to go.  However, the added bonus to the crockpot over the stove is

#1)  if you walk away and forget about it, it won’t evaporate or reduce away, and

#2) the heavenly aroma it fragrances your home with all day long.

So, to begin, pour a gallon of apple cider into your crockpot.




Now, the spices of mulled cider beg for this spice, the most important ingredient of spiced cider.

Cloves just give it that little hint of something’ something’ at the back of your palate.  Add in one tablespoon of ground cloves.


Next, add 1/4 cup of brown sugar.  I like my cider smooth with just a hint of tartness.


Add 1 tablespoon of Allspice.


Add 4-5 whole cinnamon sticks.  They look pretty floating on top.


Slice up one whole orange.


And float the pieces right into the pool.


Some people use juice, but I prefer the pretty oranges floating on top and also, this way you release the essential oils in the rind of the orange as well.

And that’s all folks.  Just pop on your crockpot lid and turn your setting to High.


I left mine like this for several hours, then turned it down to Low.


Now if you are a picky texture floaty person, you  might want to strain this before you serve it through some cheese cloth or a fine sieve.

However, as one person who refuses to drink pulp in orange juice, it didn’t bother me at all.  The spices kind of melt in with the cider.  But there may be some residue in the bottom of your cup, so you decide.

Ladle it out into a nice mug or cup.

final collage

During mid-afternoon at some point, it occurred to me that this would be fabulously amazing with one of my Triple Cinnamon Snickerdoodle Bars.  I think it was the incredible scent of the mix of apples and spices that drew me.

I made up a tray and set off to watch Patrick Swayze for the millionth time in Point Break on some off-cable channel.


Let’s have a minute of silence in remembrance of Patrick.  I will always have the biggest crush on him that goes way back to the 80’s.  I remember being pregnant with Tori and with my hormones all out of whack, sobbing all the way to the parking lot after watching Ghost for the first time.  I was astounded to learn he was 57 when he died recently.  I would have guessed early 40’s.  He still looked that good.

So, it was a lovely, cool autumn day.

I was under a quilt, sipping Mulled Cider.



Holiday Spiced Cider


Total time



Recipe type: Drinks

  • 1 gal. Apple cider
  • 1 T. ground cloves or 8 whole cloves
  • ¼ c. brown sugar
  • 1 T. Allspice
  • 4-5 whole cinnamon sticks
  • One whole orange sliced thinly
  1. Add all ingredients to crockpot
  2. Turn on high heat
  3. Allow to heat to hot temperature then turn crockpot on low or warm for the rest of the day!
  4. After 2-3 hours can strain if desired or just serve with a little strainer and let guests ladle into their cups through the strainer.


It doesn’t get much better than that.


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Vietnamese Iced Coffee At Home

Vietnamese Iced Coffee At Home


I order this drink almost every time I go to indulge in Pho at my favorite Pho place, but I’ve also seen and ordered the same version from Thai places so I guess it’s not only Thai, but Vietnamese coffee as well, although the Thai version sometimes involves cardamom and cream.

And it’s so easy, with a little help from a little contraption that you can buy at your local Asian market for just a couple of bucks.

First, start a teapot of water to boil.

Next, let me introduce you to the Vietnamese/Thai coffee press. I picked up a couple of these for Mr. Wonderful and myself at our local Asian market for a couple of bucks a piece.

There are three parts to this contraption. 

There is the base that you can rest on a teacup or a glass, a little screw filter that goes down inside of it, and a lid.  The screw filter and the base have tiny holes in them.  You trap the coffee in between the two of these and once you pour water over them, the water filters very slowly through both of them which produces a very strong coffee result.

My Pho place brings this out with a teacup and saucer, which I think is pretty cute, but you can just use a glass if you choose, as long as the base fits on it comfortably. 

First things first.  Take your tea cup or glass and spoon in 2-4 tablespoons of sweetened condensed milk (not to be confused with evaporated milk). I use about three.

Place the base of the press on top of the cup.  Now, depending on how strong you like your coffee, spoon in 2-4 tablespoons of medium-ground coffee into the base.  I go for about 2 1/2 tablespoons, but I am a strong coffee lover, so adjust according to your taste.

My Pho place uses this kind of coffee and it’s readily available in our Asian market here. If you can’t find this brand, then just make sure you’re using a medium kind of coffee that is coarsely ground so as not to fall through the holes in the bottom of the base. 

Now screw the filter down over top of the grounds, as tightly as you can, without grinding the grounds any further.

Then, pour your boiling hot water up to the top of the silver base.

Then, adjust the tension on the screw lid until you see bubbles in the water.  Just remember that the tighter the screw lid, the stronger the resulting coffee will be. 

At this point, the water should ever-so-slowly begin to drip into the tea cup. 

And it will be nice and hot.  And it will begin to melt the sweetened condensed milk.

You see where I’m going don’t you?

It will take awhile for this to all drip out, at which point, you can either drink it hot, which is nice in cooler weather or…

Go get a tall glass of ice.

Take a spoon and stir your coffee/milk mixture thoroughly.

All I can say to you is…come to Mama baby.

Now pour this over the tall glass of ice.

Find a beautiful place to enjoy this, like your patio, with birds chirping, butterflies flitting around, and the gorgeous low-80 degree weather surrounding you.

This is my perfect pick-me-up drink.

Had this drink? Like it? Seen it any other way? Leave me a comment! I love to hear from my readers!


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Mexican Coffee | Dishin & Dishes



Saturday night was Girl’s Night In #2 at my house.  The theme was Fiesta.

We fiesta’d and fiesta’d with Mexican food.  we had Guacamole, Texas Caviar, HomeMade Salsa, Southwestern Ranch Dip, Fiesta Grilled Shrimp, and homemade Chimichurri Sauce.

We had Enchilada Soup and for our main course, we had Chicken Enchiladas with green chile sour cream sauce.

We were stuffed, but that didn’t stop us from eating Tres Leches cupcakes for dessert topped with sweetened fresh whipped cream and ice cream.  To go along with this, we also had Mexican Coffee.

Start by making your coffee the way you normally do.  I like to use 2 heaping scoops of coffee to 10 cups, but I like strong coffee.

Add 1 Tablespoon of unsweetened cocoa right into the grounds.  Also add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper.  Don’t worry, the cayenne isn’t real hot.  It just gives you a little spice at the back of your throat and it  compliments the chocolate and cinnamon hint beautifully.


Brew your coffee like normal.

Make some sweetened homemade whipped cream by pouring 1 cup of heavy whipping cream in your mixer and whipping it to peaks with 1/4 cup of powdered sugar.

Pour your coffee in a hearty mug.  True Mexican coffee usually has a shot of Kahlua in it.  You can also use Kahlua flavored creamer, if  you prefer, or just drizzle in a little cream.

Top with your sweetened whipped cream and sprinkle with a little more cinnamon.



This coffee with the Tres Leches Cupcakes?

How do you say “perfect” in Spanish…

Ahh yes…


Cooking with Love,

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Mexican Coffee on Foodista


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