Category: Recipes

  • Average Jane Makes Blueberry Lemon Sweet Rolls

    I decided to host a potluck brunch at my house with friends tomorrow, so my plan is to combine two recipes that I really like in the hope that I will end up with the best blueberry lemon sweet rolls ever. I am incredibly fond of the recipe for Apple Cinnamon Rolls with Brown Butter Maple Icing from Half-Baked Harvest. Seriously, bookmark it because you will want to make them during the appropriate season. But since it’s spring, my thoughts are turning to lemon and blueberry.

    Everything about the original recipe is amazing, but I am particularly taken with the roll dough itself. It is extremely rich and reminiscent of brioche dough. So, I am using the dough recipe with a slight tweak, changing the filling and icing, and seeing where this goes.

    Blueberry lemon rolls
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    Rich Lemon Blueberry Sweet Rolls

    I love to make these after I pick fresh blueberries. The lemon zest makes them a wonderful summer brunch treat.

    Ingredients

    Dough

    • 1 cup warm milk
    • 1 packet active dry yeast
    • 1 tbsp. vanilla sugar
    • 4 tbsp. salted butter softened
    • 3 large eggs at room temperature
    • 3 1/2 to 4 cups all-purpose flour
    • 1/2 tsp. kosher salt

    Filling

    • 4 tbsp. salted butter softened
    • 1/2 cup sugar
    • Zest of one lemon
    • 1 cup blueberries

    Icing

    • 4 oz. cream cheese room temperature
    • Juice and zest of one lemon
    • 2 cups powdered sugar
1
    • tsp. vanilla extract
    • 4 tbsp. salted butter melted

    Instructions

    • Punch dough down and roll into a rectangle on a lightly floured board. It should be approximately 12" x 18" and uniformly thick.
    • Spread the lemon butter mixture evenly over the surface all the way to the edges and sprinkle evenly with blueberries. You can use more than a cup if you feel they are too sparse.
    • Tightly roll, starting at one of the wide ends.
    • Pre-heat the oven to 350°F .
    • Cut into 12-15 rolls with dental floss or a sharp knife. Place rolls in the baking dish, cover, and let rise for 30 minutes.
    • Bake rolls until golden brown – about 25 to 30 minutes.

    Icing

    • While the rolls are baking, whisk together the icing ingredients and set aside.
    • Once rolls have been removed from the oven, let them cool about halfway and then spread with icing.
  • Average Jane Makes Pumpkin Spice Bundt Cake

    Average Jane Makes Pumpkin Spice Bundt Cake

    A recipe I made last year and saved on Pinterest has disappeared from the internet except for a list of ingredients. So, I’m going to write new instructions and make it today to take to a party.

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    Pumpkin Spice Bundt Cake

    Ingredients

    • 2 ¼ cups flour
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 2 tsp. cinnamon
    • 1 tsp. ground allspice
    • ¾ tsp. nutmeg
    • ½ tsp. ground ginger
    • ¼ tsp. ground cloves
    • ½ tsp. salt
    • 1 ⅓ cups canned pumpkin
    • ¾ cup buttermilk
    • 1 tsp. vanilla extract
    • 1 cup unsalted butter room temperature
    • 1 cup granulated sugar
    • ¼ cup brown sugar
    • 3 large eggs

    Icing

    • 1 cup powdered sugar
    • 1 tbsp milk or half-and-half add more if needed
    • 1/4 tsp. vanilla extract
    • 1/2 tsp. cinnamon

    Instructions

    • Preheat oven to 350°F.
    • Sift together the dry ingredients in a large bowl and set aside.
    • Cream butter with the two types of sugar until fluffy. Add eggs one at a time.
    • Mix in pumpkin, buttermilk and vanilla until thoroughly combined.
    • Pour liquid mixture into dry mixture and stir or lightly beat just until combined.
    • Pour into a greased and floured Bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

    Icing

    • Whisk together and drizzle over cooled cake.

    Notes

    I’m a big proponent of keeping powdered buttermilk and powdered whole milk on hand for baking. With powdered buttermilk, you add the suggested amount of powder to the dry ingredients and the measure of water to the liquid ingredients. It’s really convenient and you don’t have to worry about making a special trip to the store for buttermilk. Also, it lasts for years.
  • Average Jane Makes Apple Coffee Cake

    Average Jane Makes Apple Coffee Cake

    I love having some kind of sweet baked good with my coffee. Since I work from home now, I’ve developed a repertoire of muffins, scones and cakes that I can whip up in the morning and enjoy all week. One of them is a recipe I found online and immediately started adjusting to my own preferences. I cover this cake with foil and the apples help make it more moist over time.

    A piece of apple cinnamon coffee cake on a glass plate
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    Apple Pecan Coffee Cake

    Ingredients

    • 1-1/2 cups flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 3/4 cup sugar
    • 1/2 tsp. salt
    • 1/2 tsp. baking spice or cake spice blend I use Penzey’s
    • 1 large apple peeled and chopped
    • 2 large eggs
    • 1 tsp. vanilla extract
    • 1/2 cup vegetable oil
    • 1/2 cup sour cream

    Topping

    • 1/4 cup sugar
    • 1 tsp. ground cinnamon
    • 1 tbsp. melted butter
    • 1/2 cup chopped pecans

    Glaze

    • 1/4 cup powdered sugar
    • 1 tbsp. milk
    • 1/4 tsp. vanilla extract

    Instructions

    • Heat oven to 350 degrees Fahrenheit.
    • Sift the dry ingredients together in a large bowl, add apple pieces, and toss to mix.
    • In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil and sour cream. Add to the dry ingredients and mix just until blended.
    • Spread into a greased 8-inch square pan.
    • In a small bowl, mix the topping ingredients and sprinkle over the top of the cake batter.
    • Bake for 30-35 minutes or until a toothpick poked into the center comes out clean. Place on a cooling rack after removing from oven.
    • Mix glaze ingredients and drizzle over the top of the cake once it’s cool.

  • Average Jane Makes Coleslaw

    I’ve been a Kansas Citian my entire life – and the fact that I technically live in a Kansas City suburb now doesn’t change that.

    One of the staples of my formative years was the creamy coleslaw from Jack Stack and similar local barbecue restaurants. This is not at all a healthy veggie side dish, but it’s delicious, so I’ve been working on trying to make a reasonable facsimile at home.

    I found this recipe on Pinterest that appears to be the real deal. However, it turns out to be too sweet for my taste and the dressing preparation seems a little off, so I’ve been tinkering with it a bit. I think I’ve finally landed on a version that seems right to me.

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    Creamy Coleslaw, Kansas City BBQ Style

    My take on Kansas City-style creamy coleslaw, similar to what you can get from Jack Stack and Smokehouse BBQ, etc.

    Ingredients

    • 1/4 cup apple cider vinegar
    • 1/3 cup of sugar
    • 2 tsp. celery seed
    • 1 tbsp. onion minced
    • 1/4 cup carrot peeled and grated
    • 1 cup Miracle Whip salad dressing
    • 2 quarts green cabbage shredded or finely chopped

    Instructions

    • For the dressing, combine sugar, apple cider vinegar and onion in a blender or food processor and run for 20 seconds or until sugar is no longer gritty.
    • Add Miracle Whip and process for another 20 seconds.
    • Add celery seed and blend for a couple of seconds until mixed in.
    • Put the cabbage and carrot in a large bowl and mix in dressing until vegetables are thoroughly coated. Refrigerate until ready to serve.

    Notes

    This makes quite a bit (although I would dispute the “serves 10-12” notation on the original recipe). For the two of us, I’ve been halving the recipe with good success. 
  • Average Jane Makes Bean Dip

    Average Jane Makes Bean Dip

    With the Kansas City team in the playoffs, naturally I need to make some football-watching snacks, regardless of whether I’m watching the game myself. Thus, I made a crockpot full of Rancho Gordo cranberry beans yesterday so we can have bean dip. Here’s the recipe, which actually came from my sister.

    Southwestern style bowl filled with chunky bean dip covered in shredded yellow and white cheese
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    Delicious Bean Dip

    Easy-to-make bean dip that's much tastier than the packaged kind.

    Ingredients

    • 2 cans pinto beans or similar
    • 1/3 cup olive oil
    • 1/3 cup green or red bell pepper chopped
    • 1/3 cup chopped onion
    • 2 cloves fresh garlic pressed or minced
    • 2 tbsp Worcestershire sauce
    • 4-5 dashes Tabasco sauce
    • 2 tbsp ketchup
    • 1/8 tsp. cayenne pepper optional, but recommended
    • 1/3 cup cooking sherry or wine optional

    Instructions

    • Heat oil in skillet on medium heat and add onion, pepper and garlic. Cook, stirring frequently, until vegetables are soft.
    • Drain beans and add to pan along with the Worcestershire sauce, Tabasco sauce, cayenne and ketchup.
    • Cook for about 15 minutes, then add sherry or wine and continue cooking until re-thickened (about 30 minutes). Stirring should produce the consistency of refried beans.
    • If you want them smoother, allow the beans to cool somewhat and use a blender or food processor.
    • Serve with tortilla chips.

    Notes

    If starting with dried beans, use 1 cup and cook in advance.
  • Average Jane Makes American Food

    Average Jane Makes American Food

    Every month, some friends of mine host a game night and there’s always a theme for the potluck foods we bring. Today the theme was “American As Apple Pie,” so I knew immediately that I would be making and bringing that American classic that no one from another country would touch with a ten-metre pole: Tater Tot Casserole.

    I did not grow up with tater tot casserole, although I was raised on plenty of dishes that called for canned soups. My first exposure to it was at a job where where my co-workers and I took turns bringing in meals. One evening a co-worker introduced me to the glorious concoction of consumer packaged goods that is tater tot casserole. This is my variation based on the flavors I like best in this dish.

    Without further ado, here’s how to make one for yourself.

    Tater tot casserole in a stoneware dish with a serving spoon sticking out.
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    Tater Tot Casserole

    A variation on the classic Midwestern potluck staple.

    Ingredients

    • 2 lbs. ground beef
    • 1/2 onion diced
    • 1 can cream of chicken soup
    • 1 can cream of mushroom soup
    • 12 oz. frozen corn
    • 32 oz. frozen tater tots
    • 16 oz. American cheese slices
    • Garlic powder and black pepper to taste

    Instructions

    • Heat oven to 400°F. Brown ground beef in a large skillet, add diced onion and cook until onion is translucent.
    • Meanwhile, put frozen corn in a small saucepan with enough water to cover and heat until water is boiling. Drain and add to cooked ground beef.
    • Mix in both cans of soup and any desired spices.
    • Spread ground beef mixture into a large casserole dish (13″ x 9″ or similar). Top with cheese slices, then arrange tater tots on top to cover.
    • Bake for 30 minutes or until tater tots are browned on top.

  • Average Jane’s Macaroni & Cheese Recipe

    Yesterday was the second time I’ve made mac and cheese in December using a recipe that I’ve Frankensteined together from a real recipe and suggestions from others, so I figured it was about time I wrote it down. I will tell you that it’s been a huge hit with large groups both times I’ve made it, so it seems pretty solid.

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    Average Jane’s Macaroni & Cheese

    Ingredients

    • 1 lb. elbow macaroni noodles cooked and drained

    Sauce

    • 8 oz. sharp cheddar grated
    • 8 oz. smoked gouda grated
    • 4 oz. havarti grated
    • 1/4 cup parmesan freshly grated
    • 8 oz. Velveeta
    • 8 oz. heavy cream
    • 2 cups water
    • 1/4 cup butter
    • 1/2 cup sour cream
    • 1/4 cup corn starch
    • 2 tsp. salt
    • 1/2 tsp. ground black pepper
    • 1/4 tsp. paprika

    Toppings

    • Bread crumbs for topping

    Instructions

    • To make the sauce, mix together the corn starch, salt and pepper in a large saucepan and add heavy cream, water, butter and sour cream. Stir over medium heat until butter melts and mixture begins to thicken.
    • Pull off chunks of the Velveeta and add to the sauce, stirring until they melt. When the mixture begins to bubble slightly, start adding the grated cheese. Add salt, ground black pepper and paprika and stir until the cheese is thoroughly incorporated and the sauce is smooth.
    • Mix sauce with noodles and put in a greased or buttered 9×13" or larger casserole dish.
    • Sprinkle bread crumbs on top and bake at 350°F for 30 minutes or until bubbly throughout.

    So that’s the extravaganza of dairy I’ve cobbled together. It’s ridiculous and you don’t want to think too hard about the nutritional content, but everyone I’ve served it to has liked it. I particularly enjoy the flavor that the smoked gouda adds. If you give it a try, let me know! I’ll plan to come back and add a photo the next time I make it. I forgot to get one yesterday during all of the holiday chaos.

  • Average Jane Bakes Cookies

    Average Jane Bakes Cookies

    My paperback copy of the Better Homes and Gardens New Cook Book naturally falls open to the recipe for Chocolate Chip Cookies due to the many times I’ve baked them. That was my intention today, but instead the book went a page further and Oatmeal Cookies caught my eye instead. I made a few adjustments to the standard recipe and baked these delicious cookies to enjoy while there’s snow on the ground and I’m staying in.

    A pile of spiced oatmeal cookies on a small plate
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    Maple Spice Oatmeal Cookies

    A nice variation on oatmeal cookies with more spice and a hint of maple.

    Ingredients

    • 3/4 cup butter room temperature
    • 1 3/4 cups flour
    • 1 cup packed brown sugar
    • 1/2 cup sugar
    • 2 eggs
    • 1 tsp. vanilla extract
    • 1/2 tsp. maple flavoring
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground cloves
    • 2 cups old fashioned oatmeal uncooked
    • 1 cup mini cinnamon baking chips

    Instructions

    • Heat oven to 375°F.
    • Using an electric mixer or by hand, cream together butter, brown sugar and sugar until combined.
    • Add eggs, vanilla extract and maple flavoring and mix thoroughly.
    • Add baking power, baking soda, salt, flour, cinnamon and cloves. Mix until well combined, then stir in oatmeal and cinnamon baking chips.
    • Drop by teaspoonsful on a baking sheet and bake for 10-12 minutes or until slightly browned on top. Cool on a wire rack.

    Notes

    Makes 3 1/2 to 4 dozen.

  • Average Jane Bakes Quick Bread (Okay, Cake)

    Sometimes you just want to bake something sweet and delicious. Today I thought about this recipe and realized I had all the ingredients on hand, so I’ll be bringing it with me to a gathering this afternoon.

    Mini loaf of poppyseed bread cut into slices
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    Almond Poppy Seed Bread

    A quick bread with lots of flavor and the nutty crunch of poppy seeds.

    Ingredients

    Batter

    • 3 cups flour
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. baking powder
    • 2 1/2 cups granulated sugar
    • 3 eggs
    • 1 1/2 tsp. vanilla extract
    • 1 1/2 tsp. butter flavoring
    • 1 1/2 tsp. almond flavoring
    • 1 1/2 cups milk
    • 1 1/8 cups vegetable oil
    • 2 tbsp poppy seeds

    Glaze

    • 1/2 cup orange juice concentrate no water added
    • 3/4 cup powdered sugar
    • 1/2 tsp. vanilla extract
    • 1/2 tsp. almond extract
    • 1/2 tsp. butter flavoring

    Instructions

    • Heat oven to 350°F. Combine all batter ingredients by hand or use an electric mixer.
    • Grease mini loaf pans, divide batter evenly between them, and bake for one hour. Check for doneness with a toothpick before removing from oven.

    Glaze

    • Combine glaze ingredients. Remove loaves from pan and place on a rack with waxed paper or a cookie sheet underneath to catch the drips. Spoon glaze over each loaf.

    Notes

    I find that using an electric mixer increases the batter volume enough to make a fifth mini loaf.

  • Average Jane’s Whiskey Sour Cake

    I recently participated in a great #BoozyBaking webinar sponsored by Maker’s Mark Bourbon. They sent me a bottle of Maker’s Mark along with a bunch of other goodies to make Old Fashioneds and other holiday treats. As part of the promotion, we were invited to create a recipe based on a classic cocktail.

    I decided that I would see if I could make a cake with the flavor of a Whiskey Sour. I modified a recipe I found on on Fine Cooking and it turned out just as I’d hoped. The cake has a tangy flavor from the lemon zest, and the flavors of orange and Maker’s Mark Bourbon in the glaze round out the impression of the cocktail on which it is based.

    bundt cake with a bottle of Maker's Mark and a Christmas tree in the background
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    Maker’s Mark Whiskey Sour Cake

    Ingredients

    Batter

    • 2-1/4 cups all-purpose flour
    • 2 cups sugar
    • 1-1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 12 tbsp unsalted butter softened
    • 3/4 cup cooking oil I used grapeseed
    • 2 tbsp. fresh lemon zest about 2 lemons’ worth
    • 1 tbsp. vanilla extract
    • 1/2 cup fresh orange juice strained
    • 1/4 cup Maker’s Mark Bourbon
    • 5 large eggs

    Glaze

    • 1/2 cup frozen orange juice concentrate thawed
    • 1 tbsp unsalted butter melted
    • 2 tbsp. Maker’s Mark Bourbon
    • 1 cup powdered sugar divided

    Instructions

    • Heat the oven to 350°F. Butter and flour a 12-cup bundt pan (I’m actually all about the Baker’s Secret spray!).

    For the cake:

    • Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer and use the paddle attachment. Add the butter and mix on low speed until crumbled and fine.
    • Switch to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, orange juice and Maker's Mark.
    • Whisk in the eggs one at a time, then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
    • Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.

    For the glaze:

    • While the cake is baking, whisk together the orange juice concentrate, butter, Maker's Mark, and 1/2 cup of the powdered sugar.
    • When the cake is done, set the pan on a cooling rack for 5 minutes. Take a thin skewer and poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature.) Cover the remaining syrup with plastic and store at room temperature.
    • When you’re ready to serve the cake, whisk the last 1/2 cup powdered sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minutes before slicing and serving.

    Disclosure: While I did receive free product from Maker’s Mark Bourbon, it was my choice to write this blog post and participate further in the program. My words are my own.