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August 08, 2022, 07:01:22 AM

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Aug 03 2022 7:57pm
mycheal: Astro, ya better get a cutting some wood LOL

Jun 25 2022 11:32am
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Jun 17 2022 10:34pm
mycheal: Oh Astro, long winter, klong spring  hot cold wind and summer but for a day or two now and then :) Be well

Jun 13 2022 6:43pm
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May 01 2022 8:01pm
Astro: Mycheal:  Anything is better than this last long winter.  They seem to get longer with each passing year.  Stay well!

Apr 22 2022 8:01pm
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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


Homemade Ranch Dressing

July 26, 2021 By Sam Merritt

A simple recipe to make your own homemade ranch dressing! So easy and made with just a few basic ingredients that you probably already have on hand!

Prep Time: 5 minutes Chilling Time: 2 hours Servings: 16 servings (2 Tablespoons per serving, recipe makes 2 cups of dressing)


1 cup mayo (236g)
⅓ cup sour cream (80g)
½ cup buttermilk (118ml)
1 Tablespoon olive oil
1 Tablespoon white vinegar or lemon juice
1 teaspoon dried parsley
1 teaspoon granulated sugar optional
½ teaspoon garlic powder
¼ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder

Recommended Equipment

Mixing bowls



1. Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined
2. Cover and refrigerate for at least 1-2 hours (to give the flavors time to develop) before serving.

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing.


Best Brownies From Scratch

Here's what you need for the BEST brownies:

1. Only one bowl! For the easiest clean-up ever.
2. Chocolate AND cocoa powder. Using both guarantees an intense chocolate flavor.
3. Two types of sugar. My secret for moist, chewy brownies.
4. Chill your batter. Just a few minutes gives you the perfect crinkly tops!
5. Slightly under-bake them. Because they'll continue cooking as they cool.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 16 brownies Author: Sam Merritt

12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
½ cup semisweet chocolate chips (100g) or you may use a 4 oz semisweet baking bar, chopped
½ cup natural cocoa powder (unsweetened) (50g)
½ teaspoon instant coffee grounds optional
¾ cup sugar (150g)
¾ cup light brown sugar firmly packed (150g)
2 large eggs + 1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g)

Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²

Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl. 

Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.

Add cocoa powder and instant coffee (if using), stir well.

Add sugars, stir until completely combined.

Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).

Stir in vanilla extract.

Sprinkle salt over batter and stir.

Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
Stir in chocolate chips.

Spread into prepared 9x9 or 13x9 pan.

Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait).

Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.

Allow to cool before cutting and serving.


¹This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.

²Alternatively you may grease and flour your pan -- the parchment paper is a little wiggly when you're trying to spread your batter into it, but I prefer it for ease of cleanup.

Can I Add Nuts to this Brownie Recipe?

You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!


See my post in Soda Shoppe about amazon's pre-Prime Day sale with the canning lids.


Zucchini Parmesan with Homemade Tomato Sauce

4 cups Homemade Tomato Sauce
1-2 lbs zucchini use long ones if available.
Olive oil
Salt and pepper
Crushed red pepper flakes
1 cup grated Parmesan Cheese

Preheat oven to 450 ℉.
Slice Zucchini into ¼ inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


This is a classic, tasty, and oh-so-easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

Macaroni salad is a party/potluck/cookout staple, no get-together is complete without a giant chilled bowl, and today I'll show you how I make my favorite recipe and the perfectly creamy, slightly sweet dressing that goes along with it.

How to make the BEST Macaroni Salad! This recipe can easily be doubled to serve a crowd.

Prep Time: 15 minutes Cook Time: 7 minutes Chilling Time: 1 hour total Time: 1 hour 22 minutes Servings: 6 cups Author: Sam Merritt

8 oz macaroni noodles (227g)
½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
¾ cup finely diced red bell pepper about ½ pepper (100g)
⅓ cup thinly sliced celery about 1-2 stalks (55g)
⅓ cup finely diced red onion (45g)
2 large hard-boiled eggs, finely diced

Macaroni Salad Dressing
¾ cup mayonnaise I use olive oil mayo (175g)
¼ cup sour cream (70g)
2 Tablespoons sweet pickle juice
1 Tablespoon red wine vinegar*
1 Tablespoon granulated sugar
2 teaspoons dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper optional

Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.

In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing
To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.

Pour dressing over your macaroni salad ingredients and toss until well-combined.
For best flavor, cover the bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.


This Ambrosia Salad recipe is a classic old-fashioned favorite. While many versions use artificially-flavored store-bought whipped cream, today we're improving upon the flavor by making our own homemade whipped cream and tweaking this recipe to dessert salad perfection!

Best Ambrosia Salad Recipe
An easy homemade Ambrosia Salad Recipe! Sweet and so simple, no Cool Whip required!

Prep Time: 15 minutes Chilling Time: 1 hour Total Time: 1 hour 15 minutes Servings: 10 Author: Sam Merritt


¾ cup heavy cream (180ml)
¼ cup powdered sugar (35g)
½ teaspoon vanilla extract
½ cup sour cream (120g)
11 oz can mandarin oranges well drained (312g)
10 oz ¾ cup maraschino cherries without stems
1 8 oz can pineapple tidbits well-drained
1 ½ cups sweetened shredded coconut (120g)
4 cups mini marshmallows¹ (200g)


Combine heavy cream, powdered sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick, billowy, and the consistency of Cool Whip.
Stir in sour cream.

In a separate bowl, stir together oranges, cherries, pineapple, coconut, and mini marshmallows.
Add whipped cream/sour cream mixture and stir until completely combined.

Cover bowl and chill in refrigerator for at least 1 hour before serving.


¹I like to use the rainbow/fruit flavored mini marshmallows for more of a tropical flavor, but classic white mini marshmallows work just as well!

Some people like to add nuts to their ambrosia salad. ¾ cup of coarsely chopped nuts such as pecans or walnuts would make a great addition.

Storing Ambrosia Salad
I recommend making Ambrosia Salad 1-24 hours before you intend to serve, for best flavor and texture. However, Ambrosia Salad will keep in the refrigerator for up to 3 days (make sure to store in an airtight container). I do not recommend freezing.


A sweet summer corn salad that can be made with fresh or frozen corn. This sweet side dish is easy to make and irresistibly delicious.

Summer Corn Chowder
Corn Salad

A sweet summer corn salad that can be made with fresh or frozen corn. Today's simple corn salad recipe is made with sweet kernels of fresh corn (and tips on substituting frozen if you're really feeling lazy... we've all been there!) and other garden-fresh veggies including juicy cherry tomatoes, ripe avocado, red onion, cilantro, and a hint of jalapeno for a subtle kick.

How Do I Cook the Corn?
Preparing fresh corn for this recipe only takes a few seconds. You'll remove the husks from the corn and drop each cob (gently, nobody wants to be scalded with a splash of scalding water) into a pot of boiling water.  Cook the corn briefly, for just 3 minutes, before removing (I use tongs) to a bowl or strainer and running cold water over the corn to stop it from cooking/over-cooking.

Then, cut the corn off the cob, cutting as close to the cob as possible (you can use the bundt-pan method to keep corn kernels from flying everywhere!).

Can I use Frozen Corn?
I like to use fresh corn to make this corn salad, but frozen would also work (just make sure you grab a sweet variety). This recipe requires 4-5 cups of frozen corn, I usually use a blend of sweet yellow corn and super sweet white corn if using frozen.

After you've combined your corn and the rest of your chopped veggies, the next thing you'll need is a simple olive oil & vinegar based dressing.

I used red wine vinegar for this recipe, but if you only have white wine on hand you can substitute that instead, and while I haven't tried this recipe with other varieties, I have a feeling most kinds of vinegar would work just as well.

Serving & Preparing in Advance
Corn salad can be served immediately after mixing all of your ingredients/dressing together, but, if you can, I recommend covering it and placing in the refrigerator for at least an hour to give the flavors the chance to really meld together.

This recipe can be made up to a day in advance of serving. I don't like to make it much before that because if your avocado is particularly ripe it can begin to turn brown if allowed to sit for too long (though the dressing does do a good job of helping to preserve the avocado).

Always make sure to give your ingredients a good stir before serving, as the dressing has a tendency to settle to the bottom of the bowl.

Prep Time: 15 minutes Cook Time: 3 minutes Total Time: 18 minutes Servings: 6 servings  Author: Sam Merritt

4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn (500g)
1 avocado diced
1 pint cherry tomatoes halved
¼ cup finely chopped onion (40g)
1 jalapeno seeds removed, finely diced
⅓ cup finely chopped cilantro (13g)

⅓ cup extra virgin olive oil (80ml)
2 Tablespoons red wine vinegar
1 Tablespoon lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder


If using fresh corn, remove husks and bring a large pot of water to a boil.
Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.

Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).

Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro, and stir to combine.

In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.

Pour dressing evenly over corn salad ingredients and toss well to combine.

For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.


Creamy Corn Pasta Salad
This cool and creamy Corn Pasta Salad is filled with tender pasta, crisp corn and juicy tomatoes in a light and creamy dressing. It's the perfect summer side dish!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Side Dish Cuisine: American Servings: 10 people Calories: 251 kcal Author: Shawn
3 cups bowtie pasta, uncooked
4 cups frozen corn, thawed under cool running water
8 oz cherry tomatoes, halved
¼ cup purple onion, diced
For The Dressing
½ cup sour cream
½ cup mayo
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp crushed red pepper
¼ cup parsley, curly leaf, chopped
⅓ cup feta cheese, crumbled
Cook bow tie pasta according to package instructions, drain and then run under cool water. Meanwhile defrost frozen corn under cool running water, remove any excess water.
Add pasta and corn to a large bowl. Add in tomatoes, onion and parsley.
In a separate bowl combine the sour cream, mayo, salt, pepper, garlic powder and red pepper. Whisk to combine. Pour over pasta and corn and toss to combine. Just before serving toss in feta cheese. Keep refrigerated until ready to enjoy.
Pasta salad can be prepared up to 3 days in advance. For best results, do not combine with dressing until just 24 hours prior to serving.
Calories: 251kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 322mg | Fiber: 3g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Aaaah...dueling salads! May the best corn win!  :thumbup: 

Anyone willing to test both? Joanne?


Patricia,I love salads and not just in the summer. My son makes a mean potato salad. There is another salad, a pea salad that sounds good. Kyle likes a bean salad.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I'm also a big salad fan. Often I will throw this and that together, add a grain or lettuce and some seasonings and have that for one or two meals. I use leftover meat and vegetables and sometimes leftover sauces when I'm not into cooking a big meal.


I am told this freezes well. This is a Rock Recipe..

Moroccan Meatball Stew

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Preparation : 30
Cooking : 120
Total : 2 h 30
Yield : 8


For Meatballs:
1/2 cup bread crumbs
1/4 cup milk
2 lbs ground lamb, or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce
a little olive oil for frying the meatballs

For Braising Meatballs:
1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion
6 cups diced canned tomatoes
3/4 cup currents
1/2 cup raisins
3 bay leaves
1 tsp ground coriander
1 tsp ground cardamom
2 tsp ground cumin
1 tsp turmeric
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile minced or 1 tbsp chili paste
2 tbsp brown sugar
salt and pepper to season
2 cups cooked or canned chickpeas, rinsed
1 cup olives, optional


Soak the bread crumbs in the milk for 10 minutes.

Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.

Serve over couscous, rice or potatoes.


calories : 585 calories
carbohydrate : 51 grams carbohydrates
cholesterol : 104 milligrams cholesterol
fiber : 9 grams fiber
protein : 27 grams protein
saturatedFat : 13 grams saturated fat
servingSize : 8 servings
sodium : 853 grams sodium
sugar : 12 grams sugar
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Easy Cinnamon Rolls

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 11 rolls Author: Sam Merrit

These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you'll ever make.  With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come out of the oven!


2 cups all-purpose flour (240g)
3 Tablespoons sugar (38g)
1 Tablespoon baking powder
1 teaspoon salt
5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
¾ cup milk (178ml)

⅔ cup brown sugar (133g)
3 Tablespoons white sugar (38g)
2 teaspoons cinnamon
4 Tbsp butter melted
½ teaspoon vanilla extract

3 oz cream cheese softened (85g)
3 Tablespoon butter softened
1 teaspoon vanilla
1 ½ cups powdered sugar (190g)
1 Tablespoon milk (15ml)


Preheat oven to 375F

Combine flour, sugar, baking powder and salt and mix.

Using a pastry cutter (or fork and knife if lacking) cut 5 Tablespoons of butter into dry mix

Add milk and mix until all ingredients are combined.

Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed.

Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)

Use a rolling pin to roll dough out to roughly a 10x12" rectangle.

Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste.

Spread the filling over the rectangle of dough, leaving about ¼" of space as a perimeter around the filling.
Carefully roll dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.

Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)

Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.

Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.

With mixer, combine cream cheese and butter and vanilla.

Gradually add sugar, scraping down the sides of the bowl as needed.
Add milk, stirring until combined.

When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.

These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?


*This recipe makes a lot of frosting! If you don't like much frosting on your cinnamon rolls, feel free to cut it in half.


Lemon Blueberry Cake

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 12 servings  Author: Sam Merritt


3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest  *zest lemons before squeezing
¼ cup lemon juice fresh-squeezed preferred (60ml)
4 large eggs at room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (see note) (12 oz/340g)
1 batch lemon frosting or preferred frosting

Recommended Equipment
8" round cake pans
Mixing bowls
Electric mixer


Preheat oven to 350F and line three 8" round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.

Whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.

While mixing on low speed, slowly drizzle in oil.

In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.

With the mixer on low speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.

Use a spatula to stir in blueberries.

Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans fit in the oven, keep an eye on them as most ovens do not cook evenly, and some pans may be done sooner than others).

Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting them onto a cooling rack to cool completely before decorating.

Once completely cooled, decorate the cake using lemon (or preferred frosting).



I prefer to use fresh blueberries, but in a pinch, frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use "wild" blueberries, they may streak your batter purple.


Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there).


Easy homemade whipped cream

A quick and easy homemade whipped cream recipe! Just three ingredients and 5 minutes to make. Tastes so much better than store-bought and is perfect for topping off your favorite pies, cakes, or other desserts!

Prep Time: 5 minutes Servings: 12 servings (¼ cup per serving, the recipe makes 3 cups total) Author: Sam Merritt

1 ½ cups heavy cream¹ cold (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)

Recommended Equipment
Mixing bowls
Electric mixer

Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill. 

Once the bowl has chilled, remove it from the freezer and add heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until the cream has reached a thick, billowy consistency (think the thickness of Cool Whip).

Keep unused whipped cream refrigerated in an airtight container. 

Heavy Cream
¹I recommend using "heavy cream" or "heavy whipping cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch. Double cream will also work; some people have reported success using full-fat coconut milk.

²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand can be done with a whisk and some tenacity, but it takes forever and is not fun. If you're using a KitchenAid or stand mixer, use the whisk attachment for best results.

Making in Advance
I have made this whipped cream up to 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. However, because all baking environments differ I generally recommend you make it the same day you intend to use it.


Peach Cake  August 26, 2021 By Sam Merritt

Simple, rustic, and a little unexpected, my Maryland Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.

Prep Time: 30 minutesCook Time: 20 minutes Rising Time: 1 hour 30 minutes Servings: 24 servings

1 cup milk I use whole milk but any type of milk will work (236ml)
2 ¼ teaspoons active dry yeast see note 1 if you would like to use instant yeast
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar firmly packed
1 teaspoon table salt
1 large egg room temperature preferred
4 Tablespoons unsalted butter melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches² this is typically 4 peaches for me. Weigh before slicing. (800g)

Egg wash (optional, but encourages a beautiful browning on the edge of the cake)
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling optional

½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract

Recommended Equipment
10×15" jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
Mixing bowls
Pastry brush


Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C).
Always stir before checking the temperature.

Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).

Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined

Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.

Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).

Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that's about ½"- 1" (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.

Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven't already and prepare your egg wash by whisking together egg and 1 teaspoon water.


Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.

Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.


While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it's too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.

Drizzle glaze over warm cake.

Serve warm or allow to cool before slicing. Enjoy!


¹Substituting instant yeast:
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined.

Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.

Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they're too soft they'll be difficult to slice. Frozen peaches may be used but often don't have the best flavor. I recommend thawing and patting dry before using. I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.

Cover peach cake and store in the refrigerator for up to 3 days. If left out of the refrigerator, it is prone to becoming moldy quickly, and when stored longer than 3 days it can become soggy. This cake can be frozen.