Karla’s Favorite Recipes for 2019
Breakfast Bundt Cake
1 c. ham, diced
2 c. frozen tater tots
12 eggs, whisked
1 can Grands Biscuits, unbaked and diced up
2 c. cheddar cheese
1/4 c. milk
Mix together and pour into a sprayed bundt pan. Bake at 400 for 45 minutes. Dump onto a platter and serve.
Cut recipe in half for small bundt pan. Bacon is great in it too!!
1 c. ham, diced
2 c. frozen tater tots
12 eggs, whisked
1 can Grands Biscuits, unbaked and diced up
2 c. cheddar cheese
1/4 c. milk
Mix together and pour into a sprayed bundt pan. Bake at 400 for 45 minutes. Dump onto a platter and serve.
Cut recipe in half for small bundt pan. Bacon is great in it too!!
Crustless Tomato Pie = perfect for brunch, lunch or dinner
Enough for a 8" pie. I double it for an 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any. Arrange tomatoes in a single layer on a sprayed 8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture. Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese. Bake at 375 degrees for 30-40 minutes, until lightly browned. Cool for 5 minutes before serving.
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any. Arrange tomatoes in a single layer on a sprayed 8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture. Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese. Bake at 375 degrees for 30-40 minutes, until lightly browned. Cool for 5 minutes before serving.
Blackberry Cobbler
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH
1 c. flour
1/3 c. sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm. Can use with other berries or even peaches.
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH
1 c. flour
1/3 c. sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm. Can use with other berries or even peaches.
My Grandma Whiteley used to make this cake. So glad
to have this VINTAGE recipe again.
Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans
In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.
Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.
Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The 1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”
The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".
A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/
Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans
In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.
Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.
Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The 1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”
The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".
A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/
This year I also compiled a little instant pot recipe cookbook that I plan to share soon too!
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