Baking | Good Dinner Mrs Mellen

Category: Baking
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
- Sticky Buns
  
  Posted at 9:07 am by Good Dinner Mrs Mellen
  
  Jul 8th
  Growing up my mother made the most wonderfully delicious Cinnamon Buns or as we liked to call them, sticky buns. We’d anxiously wait for the dough to rise and for my mother to bake in a very hot oven. The aroma filled our house, lasting until we licked our fingers clean.
  
  Years ago my mother shared with me her recipe for her sweet yeast bread which I’ve incorporated into these absolutely scrupulous Sticky Buns. I made these for my children and now I introduced my grandchildren to my mother’s Sticky Buns.
  
  These delicious pastries are worth the time and effort to make from scratch. What I like is the recipe can be made ahead, in stages. Also, I have successfully frozen the baked buns, just defrost, and gently warm.
  
  Dough:
  
  1 cup milk at room temperature
  
  2 teaspoon yeast
  
  1/2 tablespoon sugar
  
  1 teaspoon salt
  
  2 egg
  
  ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus ½ tablespoon, melted
  
  3 1/2 cups all-purpose flour
  
  Topping:
  
  1¾ cups chopped pecans (about 8 ounces)
  
  ½ cup (1 stick) unsalted butter
  
  ¾ cup (packed) dark brown sugar
  
  ¼ teaspoon kosher salt
  
  Filling:
  
  ½ cup (1 stick) unsalted butter, room temperature
  
  ½ cup (packed) dark brown sugar
  
  ¾ teaspoon ground cinnamon
  
  ½ teaspoon freshly grated nutmeg
  
  ⅛ teaspoon kosher salt
  
  All-purpose flour (for dusting)
  
  1 large egg
  
  Coarse sea salt
  
  Heat milk in a small saucepan over medium or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine flour, salt, and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With the mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed 1 minute. Knead on medium-high speed until the dough is soft and silky, about 5 minutes.
  
  Brush a medium bowl with about 1 tsp. melted butter; place dough in the bowl. Brush top of the dough with remaining melted butter; cover with plastic wrap.
  
  Let dough rise in a warm, draft-free area until doubled in size, 2 hours.
  
  Chill dough 2 hours or overnight.
  
  Do Ahead: Dough, before the first rise, can be made 1 day ahead. Cover with plastic; chill. Let rise in a warm, draft-free area until doubled in size, 2–2½ hours.
  
  Topping
  
  Preheat oven to 350°. Spread nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1¼ cups nuts aside for buns.
  
  Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup glaze into the baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle ½ cup toasted pecans over bottom of the baking pan and let cool.
  
  Buns
  
  Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
  
  Roll out dough on a lightly floured work surface into a 14×18″ rectangle about ¼” thick. Arrange dough on a work surface so 1 long side faces you. Spread cinnamon-sugar mixture over dough, leaving a 1″ border on the side farthest from you.
  
  Sprinkle ¾ cup chopped pecans over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange log seam side down.
  
  Using a large knife, cut log crosswise into 12 pieces (lightly flour knife between slices if the dough is too sticky). Turn buns cut side up and gently pat top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Transfer buns to prepared pan, spacing evenly apart (buns should not touch each other).
  
  Loosely cover the pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes–1 hour, or 1½–2 hours if the dough has been chilled overnight.
  
  Arrange a rack in the middle of the oven; preheat to 450°. Whisk egg with ½ tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly until buns are golden brown, the filling is bubbling, about 20 minutes. Let cool 5 minutes. Spoon remaining glaze over. Sprinkle ½ cup pecans over. Let cool in pan on a wire rack.
  
  Enjoy!
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  Posted in Baking, Baking, Food, Good Dinner Mrs Mellen, Pastry | Tagged cinnamon buns, pastries, Sticky buns
- Easy Crusty Bread
  
  Posted at 7:17 am by Good Dinner Mrs Mellen
  
  May 24th
  This is the easiest recipe for simple crusty bread and it uses regular flour. The bread tastes delicious. Perfect for a novice bread maker. I’ve baked for years and I love the convenience of this no-fuss recipe. All you do is make the recipe and store the dough in your refrigerator for up to two weeks. You can make a loaf at a time or any combination up to three loaves.
  
  Making bread or anything with yeast reminds me of my mother and grandmother, both were exceptional cooks and bakers. My memories flow freely when I smell bread baking in my kitchen, I am transported to my childhood watching my mother kneed bread patiently waiting to taste her fresh-baked bread. This recipe is kneed free.
  
  Life is simple again when you bake bread!
  
  1 ½ tablespoons yeast*
  
  1 ½ tablespoon kosher salt
  
  6 ½ cups King Arthur’s unbleached, all-purpose flour, more for dusting dough
  
  Cornmeal
  
  In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. The dough will be quite loose. Cover with plastic wrap. Let dough rise at room temperature 2 hours (or up to 5 hours).
  
  You can make the bread now or cover and refrigerate the dough for up two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on a parchment-covered baking sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate for future use.
  
  Place broiler pan on the bottom of the oven. Turn over to 450 degrees and heat for 10 minutes.
  
  Dust dough with flour, slash top with a serrated or very sharp knife three times. Place the baking sheet on the center rack. Pour one cup hot water into broiler pan and shut the oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. Makes three round loaves.
  
  * I used SAF Instant Red Label Yeast by Lesaffre Yeast Corporation
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  Posted in Baking, Baking, breads, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged Baked Bread, Crusty Bread, Easy Bread recipe, King Arthur's Flour, Saf Yeast
- Lemon and Lavender Scones with Lemon Curd
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  May 3rd
  I am the number one fan of Victoria Magazine! Years ago I stumbled upon the first issue in a doctor’s office waiting room and I have been enamored ever since. This beautiful magazine with gorgeous features and breathtaking styled photoshoots speaks to my soul. I anxiously await every issue knowing my favorite magazine will not disappoint, each issue is a visual delight, from the articles to the recipes.
  
  I’ve made many of the recipes featured in Victoria and I find their recipes simple to duplicate, achieving the same results as the magazine. This is not always the case when you attempt a recipe from a magazine. Many times I have been disappointed with my results and I am a good cook. Not with Victoria!
  
  I love Victoria’s tag line, “For lovers of charming homes and gardens, decorative touches, and world travel, Victoria nourishes the feminine soul and promises a return to loveliness.”
  
  Below is the recipe for Lemon and Lavender Scones from Victoria Magazine the May/June 2020 issue.
  
  Lemon and Lavender Scones with Lemon Curd
  
  2 cups self-rising flour*
  
  ¼ cup of sugar
  
  ¼ cup cold salted butter
  
  2 teaspoons dried culinary lavender
  
  1 teaspoon fresh lemon zest
  
  ½ cup cold heavy whipping cream
  
  1 large egg
  
  ½ teaspoon vanilla extract
  
  Lemon curd
  
  Garnish: fresh culinary lavender flowers
  
  Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  
  In a medium bowl, combine flour and sugar, whisking well. Using a pastry
  
  blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  
  Add dried lavender and lemon zest, stirring well.
  
  In a small bowl, combine cream, egg, and vanilla extract, whisking well.
  
  Add cream mixture to flour mixture, stirring to combine. Continue to bring
  
  the dough together with hands. (If the mixture seems dry, add more cream, 1
  
  a tablespoon at a time, until uniformly moist.)
  
  Turn out dough onto a lightly floured surface, and knead lightly 3 to 4 times.
  
  Roll dough into an 8 inch round and to a ½-inch thickness. Cut into 8
  
  rectangles.
  
  Bake until edges are golden brown and a wooden pick inserted
  
  in centers comes out clean, about 15 minutes. Remove scones to a wire
  
  rack, and let cool completely.
  
  Garnish with creamed honey lavender flowers, if desired.
  
  Lemon Crud
  
  3 egg yolks
  
  1/3 cup granulated sugar
  
  2 teaspoons lemon zest
  
  1/4 cup strained lemon juice
  
  1/4 cup unsalted butter, cubes
  
  In a small heavy saucepan whisk, together, lemon zest, and lemon juice
  
  until blended. Add butter; cook over medium heat, whisking constantly, until
  
  the mixture is very thick and the thermometer reads at least 175, about 10 minutes.
  
  Do not boil, Immediately remove from heat.
  
  Strain through a fine-mesh side into a small bowl. Press plastic wrap
  
  onto the surface, and let cool for 15 minutes. Refrigerate until serving, at
  
  least 1 hour.
  
  *If you have all-purpose flour add 3 teaspoons baking powder and 1
  
  teaspoon salt.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Tea Party | Tagged baking, Lemon Lavender scone, Tea Party, Victoria magazine
- French Macarons a special Valentine’s Day treat for your Sweetheart!
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Feb 9th
  via French Macarons a special Valentine’s Day treat for your Sweetheart!
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  Posted in Baking, Baking, cookies, desserts, Food, Good Dinner Mrs Mellen, Valentine Day | Tagged baking, Cookies, French Macarons, Valentine's Day
- Red Velvet Heart cookies just in time for Valentine’s Day!
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Feb 8th
  Red Velvet all over lately, even Dunkin Donuts has Red Velvet lattes and Red Velvet Drizzle Donuts during the holidays. I’m still not tired of this delicious flavor. What could be more appropriate for Valentine’s Day than Red Velvet Heart cookies? These little gems are fun and easy to make just screaming Be Mine!
  
  Red Velvet Heart Cookies
  
  1 1/4 cups all-purpose flour
  
  2 tablespoon unsweetened cocoa powder
  
  1/4 teaspoon salt
  
  1/3 cup sugar
  
  1/2 cup butter
  
  1 tablespoon red food coloring
  
  3 ounces white baking chocolate with cocoa butter, coarsely chopped
  
  1 1/2 teaspoon shortening
  
  1. Preheat oven to 325F. In a medium bowl sift flour, cocoa, and salt. Set aside
  
  2. Cream butter and sugar in an electric mixer until fluffy. Stir in flour mixture until combined. Add red food coloring gently hand mixing until the dough is red without any chocolate streaks.
  
  3. Form mixture into a ball and knead until smooth. On a lightly floured surface, roll the dough until 1/2 inch thick. Using a 1inch scalloped heart cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  
  4. Bake for 20 minutes. Transfer cookies to wire rack to cool.
  
  5. In a small heavy saucepan cook and stir white chocolate and shortening over low heat until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set. Makes about 24 cookies.
  
  Enjoy!
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  Posted in Baking, Baking, cookies, Dessert, Food, Holiday Celebrations | Tagged Cookies, Red velvet cookies, Valentine Day
- Oatmeal-Cranberry Cookies with White Chocolate
  
  Posted at 4:17 pm by Good Dinner Mrs Mellen
  
  Dec 22nd
  Big chewy Oatmeal-Cranberry Cookies are a family favorite and I make them all year long. Christmas I sprinkle colored sugar to add a festive touch! They are so easy to make and my grandchildren love to help, especially decorating with the colored sugar!
  
  Oatmeal-Cranberry Cookies with White Chocolate
  
  1 cup sweetened dried cranberries
  
  1 cup boiling water
  
  1 cup unsalted butter, softened
  
  2 cups firmly packed light brown sugar
  
  2 teaspoons vanilla extract
  
  2 large eggs
  
  3 cups all-purpose flour
  
  1 teaspoon baking powder
  
  1 teaspoon baking soda
  
  1 teaspoon kosher salt
  
  1 1/2 cups old-fashioned oats
  
  1 cup white chocolate chips
  
  3 (4-ounce) white chocolate baking bars, coarsely chopped
  
  3 tablespoon shortening
  
  In a small bowl combine cranberries and boiling water. Let stand for 10 minutes, drain.
  
  In a large bowl, beat butter, brown sugar and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition.
  
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add flour to the mixture to butter mixture, beating until combined. Add oats, chocolate, and cranberries; until combined. Cover and refrigerate for 1 hour.
  
  Preheat oven to 350 F. Line baking sheets with parchment paper.
  
  Scoop 1 1/2 tablespoon to form a ball and place 2 inches apart on prepared pan
  
  Bake until lightly brown, about 12-14 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Dip in melted chocolate*. Sprinkle with colored sugar. Let stand until chocolate is set.
  
  *Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper; let stand until firm.
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Food, Good Dinner Mrs Mellen | Tagged Oatmeal Cranberry cookies, White Chocolate
- Chocolate Caramel Thumbprint Cookie
  
  Posted at 3:30 pm by Good Dinner Mrs Mellen
  
  Dec 9th
  Chocolate, caramel and sea salt, a perfect combination for a Christmas cookie. Each year I make copious quantities of Christmas cookies to give to friends and family. I love sharing my creations celebrating the true meaning of the season. My cookie gift list grows each year with requests from friends of friends who have tasted my cookies. Throughout the year I search for interesting containers that can be used by the recipients after all the cookies are gone.
  
  This cookie has become one of my family’s favorite since they all love chocolate and caramel dusted with sea salt then drizzled with chocolate glaze!
  
  COOKIE DOUGH:
  
  1 cup flour
  
  Generous 1/2 cup unsweetened cocoa powder
  
  1/4 teaspoon salt
  
  1/2 cup unsalted butter, at room temperature
  
  2/3 cup granulated sugar
  
  1 large egg yolk
  
  1 tablespoon heavy whipping cream
  
  1 teaspoon vanilla extract
  
  1/2 cup fine granulated sugar
  
  CARAMEL FILLING:
  
  1/2 package caramels, unwrapped
  
  2 tablespoon heavy whipping cream
  
  1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling
  
  2 oz semi-sweet chocolate bar
  
  1 teaspoon shortening
  
  PREPARATION:
  
  1. Make cookies: Preheat oven to 350°. Sift flour, cocoa powder, and salt into a bowl. In another bowl with a mixer on medium speed, beat butter and granulated sugar until pale and fluffy. Reduce speed to low and add egg yolk, cream, and vanilla. Gradually beat in flour mixture.
  
  2. Scoop dough into rounded 1-tsp. portions and roll into balls, then roll balls in sparkling or powdered sugar to coat. Place 2 in. apart on parchment paper-lined baking sheets. With the end of a thick-handled wooden spoon, gently press an indentation into the center of each cookie. Bake until cookies is just set, about 10 minutes. (The depressions tend to fill in a bit as they bake, so as soon as they’re out of the oven, give them another press with the spoon if necessary.) Slide parchment with cookies onto cooling racks and let cool.
  
  3. Make the caramel: Place caramels in a small heavy saucepan with the cream. Heat to boiling lower heat stirring until caramels are melted.
  
  4. Assemble cookies: Spoon about 1/4 tsp. caramel into each cookie, then sprinkle with a few grains of sea salt.
  
  5. Microwave chocolate and shortening on high for 30 seconds. Stir until chocolate is smooth. Drizzle over cookies.
  
  Enjoy!
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  Posted in Baking, Baking, Chocolate, Christmas, Christmas Recipes, cookies, Food, Good Dinner Mrs Mellen | Tagged caramel, chocolate, Chocolate Caramel Thumbprint cookie, Christmas cookies
- Perfect Chocolate Cake
  
  Posted at 9:46 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Perfect Chocolate Cake
  
  For birthday celebrations my mother made her chocolate cake with rich fudge frosting and a chocolate filling. I believe she found this recipe in McCalls Cooking School publications, a series of cooking magazines with detailed instructions. When I married she shared with me her prize recipe and I’ve made this moist flavorful cake for birthday’s ever since.
  
  1 cup unsifted unsweetened cocoa
  
  2 cups boiling water
  
  2 3⁄4 cups sifted all-purpose flour
  
  2 teaspoons baking soda
  
  1⁄2 teaspoon salt
  
  1⁄2 teaspoon baking powder
  
  1 cup butter, softened
  
  2 1⁄2 cups sugar
  
  4 eggs
  
  1 1⁄2 teaspoons vanilla
  
  6 ounces semisweet chocolate pieces
  
  1⁄2 cup half and half
  
  3/4 cup butter
  
  2 1⁄2 cups unsifted confectioners’ sugar
  
  1 cup heavy cream, chilled
  
  1⁄4 cup unsifted confectioners’ sugar
  
  1 teaspoon vanilla extract
  
  1 cup heavy cream
  
  8 ounces semi-sweet chocolate chips
  
  1 teaspoon almond extract
  
  Preheat oven to 350°F.
  
  In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans. In a large bowl of an electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
  
  At low speed, beat in flour mixture (in fourths), alternately with the cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over-beat.
  
  Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
  
  Cool in pans 10 minutes.
  
  Carefully loosen sides with a spatula; Remove from pans; cool on racks.
  
  Frosting: In a medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth.
  
  Remove from heat. With a whisk, blend in 2 1/2 cups confectioners’ sugar.
  
  In a bowl set over ice(I use ice cubes) beat until it holds shape.
  
  Filling:
  
  Heat the cream in a saucepan or in the microwave, until the mixture begins to steam.
  Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Add almond extract. Refrigerate ganache until thick.
  
  To assemble the cake:
  
  On plate place a layer, top side down; spread with half of the ganache. Place the second layer, top side down; spread with rest of ganache.
  
  Place the third layer, top side up.
  
  To frost: With a spatula, frost sides first, covering ganache; use rest of frosting on top, swirling decoratively.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Dessert, desserts, Easy recipes, Food | Tagged chocolate cake, easy
- Cranberry Pumpkin Bread
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Oct 13th
  Two of my favorite ingredients in on delicious tea bread, pumpkin and cranberries! Tea bread or loaf bread is easy to make and can be frozen for up to two months. I love to bake and freeze then I can always have a delicious treat to serve with a cup of hot tea.
  
  “Tea makes everything better. ” Bindi Irwin
  
  via Cranberry Pumpkin Bread
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  Posted in Baking, Baking, breads, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged baking, fall recipes, Pumpkin bread, Tea Breads
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