Archive for the ‘BREAD & PASTRY’ Category
Giant Zucchini Muffins
April 14, 2021 Lee
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Giant Zucchini Muffins

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 207.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Muffin Pan (12 cell)

Ingredients
  

  • 2½ cups all-purpose flour
  • Addition Option
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup zucchini, shredded

OPTIONS

Addition - Use 1 Item

  • ½ cup quick cooking rolled oats
  • ½ cup wheat germ
  • ½ cup nuts, finely chopped

Herb - Use 1 Item

  • 1 teaspoon dried dill weed
  • 1 teaspoon dried summer savory
  • ½ teaspoon dried thyme

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • orange juice
  • water

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease a 12 cell muffin pan cups with butter or cooking spray.
  • In a large mixing bowl, add the flour, Addition Option, sugar, baking powder, and Herb Option. Whisk together.
  • In a medium mixing bowl, add the Soup and Liquid Options, eggs, oil, and zucchini. Mix together.
  • Pour wet mixture into the flour mixture, stir to just moisten , the batter will be lumpy.
  • Spoon batter into muffin pan cups filling each almost full.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
German Cheese Fruit Kuchen
April 13, 2021 Lee
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German Cheese Fruit Kuchen

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 206.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1 hour 30 minutes
Course Bread
Cuisine German
Servings 12 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3½-3¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 packets instant dry yeast
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • ¼ cup butter, (¼ block / ½ stick)
  • 4 eggs
  • Filling Option
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • ⅓ cup sugar
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Filling - Use 1 Item

  • 1 can cherry pie filling, (595 g / 21 oz)
  • 4 cups apples, shredded and tossed with ¼ cup additional sugar
  • 1 can blueberry pie filling, (595 g / 21 oz)
  • 1 can crushed pineapple, drained, (567 g / 20 g)

Flavoring 1 - Use 1 Item

  • 1 tablespoon orange peel, grated
  • 2 teaspoons lemon peel, grated
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

Flavoring 2 - Use 1 Item

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange liqueur

Topping - Use 1 Item

  • ground nutmeg
  • vanilla wafer crumbs
  • gingersnap crumbs
  • toasted flaked coconut

Instructions
 

  • In a large mixing bowl, add 1½ cups of flour, ¼ cup sugar, and the yeast. Whisk together.
  • In a 1 quart saucepan on low heat, add ½ cup of the soup, the ½ cup of water, and the butter. Heat until mixture is very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using an electric mixer at low speed, slowly pour the soup mixture into the flour mixture, then beat at medium speed for 2 minutes, scraping down the side of the bowl as needed.
  • Beat in 2 eggs and ½ cup of flour, beat for 2 minutes.
  • Using a large sturdy spoon, mix in enough of the flour mixture (about 1½ cups) to make a soft dough.
  • On a floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Grease a large bowl with butter or oil, shape dough into a ball and place into the bowl, turning dough over to grease the top of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 45 minutes.
  • Grease a 9x13 baking pan with butter. Press dough into the pan, making a 1 inch rim on the edges.
  • Top dough with the Filling Option. Cover and let rise until doubled, about 30 minutes. Preheat your oven to 180° C (350° F).
  • While the dough is rising, in a mixing bowl, beat the cream cheese and remaining soup with an electric mixer at medium speed, beat until smooth. Then beat in 2 eggs and the ⅓ cup of sugar.
  • Stir in Flavoring 1 and Flavoring 2 Options.
  • Pour mixture over the filling, then sprinkle with the Topping Option.
  • Bake for 45-55 minutes or until the edges are golden brown and the cheese is set. Cool slightly in pan on rack.
  • Serve warm, and enjoy.

Notes

Fair value based on the cost of the pie fillings and cheeses.
* Fair Value $1.01 to $1.50 per Serving,BREAD & PASTRY
No-knead Onion Bread
April 12, 2021 Lee
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No-knead Onion Bread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 205.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Electric Mixer
  • Casserole (1½ quart)

Ingredients
  

  • Flour Option
  • 2 tablespoons sugar
  • 2 packets active dry yeast
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • ¼ cup butter
  • 1 egg
  • 1 cup Cheese Option
  • 1 tablespoon water
  • 2 teaspoons Topping Option

OPTIONS

Flour - Use 1 Item

  • 3 cups all-purpose flour
  • 2 cups all-purpose flour, plus 1 cup rye flour
  • 1½ cups all-purpose flour, plus 1½ cups whole wheat flour

Cheese - Use 1 Item

  • Romano cheese, grated
  • Cheddar cheese, shredded
  • American cheese, shredded

Topping - Use 1 Item

  • sesame seeds
  • poppy seeds
  • dried minced onion

Instructions
 

  • In a large mixing bowl, add 1 cup of the Flour Option, sugar, and yeast. Whisk to combine.
  • To a small sauce pan add the soup and butter, place on medium heat. Heat until very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using a mixer at low speed, slowly add soup mixture to the flour mixture, then at medium speed, beat for 3 minutes or until smooth.
  • Add the egg, Cheese Option, and 1 cup of the Flour Option. Beat for 2 minutes more.
  • Using a large sturdy spoon, stir in enough of the remaining Flour Option to make a stiff batter.
  • Cover and place in a warm place until doubled, about 1½ hours.
  • Grease a 1½ quart casserole dish. Stir down the batter and turn into the casserole dish.
  • Cover and let rise until doubled, about 45 minutes to 1 hour. While the batter is rising, preheat your oven to 160° C (325° F).
  • When the batter has doubled, uncover, brush with water and sprinkle with the Topping Option.
  • Bake for 50 minutes or until loaf sounds hollow when tapped with your finger. Remove from oven and roll out from casserole dish and cool on a wire rack before slicing.
  • Slice and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Double Cheese Ring
April 8, 2021 Lee
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Double Cheese Ring

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 203.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • Flour Option
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ¾ cup shortening
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ¼ cup milk
  • 113 grams Cheese Option, thinly sliced, (4 oz)
  • 1 egg yolk
  • 2 teaspoons water
  • Topping Option

OPTIONS

Flour - Use 1 Item

  • 2 cups all-purpose flour, plus 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 2½ cups all-purpose flour, plus ½ cup rye flour
  • 2½ cups all-purpose flour, plus ½ cup wheat germ

Cheese - Use 1 Item

  • American cheese
  • Cheddar cheese
  • Swiss cheese
  • Monterey Jack

Topping - Use 1 Item

  • poppy seeds
  • sesame seeds
  • caraway seeds
  • dried minced onion

Instructions
 

  • Preheat your oven to 220° C (425° F), grease a large baking sheet with butter.
  • In a large mixing bowl, add the Flour Option, sugar, and baking powder, and whisk together.
  • Add the shortening and cut in with a pastry cutter or large sturdy fork, cut in until the mixture looks like coarse crumbs.
  • In a small bowl, add the soup and milk, and stir to mix together.
  • Add the soup mixture to the flour mixture and stir with a form just until a dough forms.
  • Turn dough out onto a floured surface and knead 10 times, then divide dough in half.
  • Roll out each dough half to a 12 inch circle, then cut each into 8 wedges.
  • Cut sliced Cheese Option into 16 slices. Place 1 piece of cheese on the wide end of a wedge and roll up towards the pointy end. Repeat for each wedge of dough.
  • Place rolls on the baking sheet side by side to form a ring.
  • In a small bowl, mix together the egg yolk and water to make a wash, brush on each roll.
  • Sprinkle each roll with the Topping Option.
  • Bake for 25-30 minutes or until golden brown. Remove from oven and let cool 5 minutes.
  • Serve warm, and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Potato Doughnuts
April 7, 2021 Lee
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Potato Doughnuts

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 202.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 30 doughnuts

Equipment

  • Food Processor / Blender
  • Instant Read Thermometer
  • Electric Mixer
  • Doughnut Cutter or set of Biscuit Cutters

Ingredients
  

  • Flour Option
  • 1 cup sugar
  • 2 packets active dry yeast
  • 1 can condense cream of potato soup, (10½ oz / 298 g)
  • 1 soup can Liquid Option
  • ¼ cup butter, (¼ block / ½ stick)
  • Flavoring Option
  • 1 egg
  • vegetable oil, for deep frying
  • Coating Option

OPTIONS

Flour - Use 1 Item

  • 6 - 6½ cups all-purpose flour
  • 4 - 4½ cups all-purpose flour, plus 2 cups whole wheat flour, mixed together
  • 5½ - 6 cups all-purpose flour, plus ½ cup wheat germ, mixed together

Liquid - Use 1 Item

  • water
  • milk
  • orange juice

Flavoring - Use 1 Item

  • ¼ teaspoon ground nutmeg
  • ½ teaspoon lemon peel, grated
  • 1 teaspoon orange peel, grated

Coating - Use 1 Item

  • cinnamon/sugar
  • confectioners sugar
  • glaze

Instructions
 

  • In a large mixing bowl, add 3 cups of the Flour Option, sugar, and yeast. Whisk together.
  • Using a blender or food processor, blend soup until it is smooth.
  • In a 2 quart saucepan add the soup, Liquid Option, butter, and Flavoring Option. Place on low heat and stir together. Heat mixture until it is very warm, 48° - 55° C (120° - 130° F). If the butter has not fully melted, no problem, perfectly fine.
  • Using an electric mixer, mix the dry ingredients (flour, sugar, yeast mixture from Step 1) and gradually pour in the soup.
  • Increase mixer speed to medium and beat for 2 minutes, occasionally scrapping down the sides. Add the egg and beat in, then add ½ cup of the Flour Option, and beat 2 more minutes, scrapping down the sides.
  • Using a large spoon, mix in enough of the remaining Flour Option, about 2½ cups, to make a soft dough.
  • Once the dough forms, place on a floured surface and knead until smooth and elastic, about 10 minutes.
  • Shape dough into a ball and place in a large oiled bowl, turning the dough over once to oil the top. Cover and let set in a warm place until doubled in size, about 1 hour.
  • Punch dough down and push the sides to the center.
  • Place on a floured surface and roll out to about ¼ inch thick, using a floured doughnut cutter, or two different sizes of floured biscuit cutters, cut the doughnuts, remove the scrap dough, reshape, and continue to roll and cut doughnuts.
  • Cover and let rise until doubled, about 30 minutes.
  • In a pot or deep sided pan, add bout 1 inch of vegetable oil and heat to 190° C (375° F). When hot, fry doughnuts a few at a time until browned, about 1 minute on each side.
  • Drain on paper towels.
  • Decorate doughnuts with Coating Option. To make the glaze, combine 453 grams (1 lb) powdered sugar with 6 tablespoons water or orange juice and 1 tablespoon vanilla extract, mix until smooth. Dip doughnuts one at a time, on one side then the other to coat them.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Cornbread
March 29, 2021 Lee
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Cornbread

Adapted from a recipe by Betty Crocker.
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 9 servings

Equipment

  • Oven
  • Baking Pan (8 or 9 inch)

Ingredients
  

  • 1¼ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter, melted, (½ stick or ¼ block)
  • 1 cup milk
  • 1 egg

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
  • In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
  • In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
  • Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
  • Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Slice into squares, serve as a side dish. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,SIDES
Chocolate Chip Banana Bread
December 27, 2020 Lee
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Chocolate Chip Banana Bread

Holly - Spend with Pennies
This is excellent banana bread, easy to make and my family loved it. Perfect way to use those bananas that turned brown on you.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf

Equipment

  • Oven
  • Bread Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup chocolate chips
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ cup brown sugar, packed
  • ¼ cup sugar
  • 2 eggs, chicken or duck, room temperature
  • 1 teaspoon vanilla extract
  • 1⅓ cup banana, ripe, mashed, 3 average bananas
  • ½ cup chocolate chips, for topping, optional

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
  • In a large mixing bowl, add the flour, baking soda, salt, and cinnamon. Whisk together. Add the chocolate chips and mix in with a spoon. Set aside.
  • In another mixing bowl, stir together the melted butter and both sugars. Mix in eggs and vanilla. Mix in the mashed banana.
  • Add the dry ingredients to the wet ingredients and mix together until just combined to make the batter, do not overmix.
  • Pour batter into the prepared loaf pan. Optional, top with the additional ½ cup of chocolate chips, along the center of the loaf.
  • Place in the oven and bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted in the center of the loaf. If the toothpick comes out clean, it is done. Cool on a wire rack 5 minutes. The toothpick may come out with chocolate, it is wet batter you are looking for.
  • After 5 minutes, run a butter knife along the edges of the loaf, it will be lose. Gently turn out the loaf and allow the loaf to cool completely.
  • Slice, and enjoy!

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Rosemary Lager Focaccia
June 17, 2020 Lee
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Rosemary Lager Focaccia

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Focaccia is an Italian flatbread.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 1 1/4 cups lager, your favorite brand
  • 4 tablespoons extra virgin olive oil, divided
  • 1 packet active dry yeast, (1/4 oz / 2 1/4 teaspoons / 7 g )
  • 1 tablespoon sugar
  • 3 cups all purpose flour, plus a separate 1/4 cup flour
  • 2 teaspoons coarse salt, divided
  • 1/4 cup fresh rosemary leaves

Instructions
 

  • Place lager in a medium microwavable bowl, microwave on High setting for 15 seconds. Remove and stir in 3 tablespoons of the oil and the yeast and sugar. Let stand for 5 minutes or until foamy.
  • In a large mixing bowl, add the 3 cups of flour and 1 teaspoon of salt and whisk together. Stir in the lager mixture until the dough pulls away from the side of the bowl.
  • Turn dough out onto a floured surface and knead, sprinkling on the remaining 1/4 cup of flour a tablespoon at a time until you have a smooth, elastic, and slightly sticky dough ball.
  • Place dough to a large oiled bowl, and turn the ball over so you coat the top. Cover and let stand in a warm place for 1 1/2 hours or until doubled in bulk.
  • Preheat your oven to 165° C (325° F), spray a large baking sheet with non stick cooking spray. Place dough on prepared baking sheet. Stretch into a 10x15 inch rectangle. Cover and let stand 30 minutes.
  • Brush the top of the dough with the remaining 1 tablespoon of oil, sprinkle with the rosemary and 1 teaspoon of salt.
  • Bake for 30 minutes or until golden brown. Cool 10 minutes before slicing.
APPETIZERS / SNACKS,BREAD & PASTRY
Pumpkin Chocolate Chip Muffins
February 7, 2020 Lee
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Pumpkin Chocolate Chip Muffins

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. I made these on 12 Feb 2020, they are delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 18 muffins

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin, or made from fresh
  • 1 cup brown sugar, packed
  • 3/4 cup milk
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecans, chopped, or walnuts

Instructions
 

  • Preheat your oven 200 C (400 F), Line an 18 cell muffin pan with baking paper or spray with non stick cooking spray.
  • In a large mixing bowl, add the first 7 ingredients and mix together.
  • In another mixing bowl, add the pumpkin, sugar, milk, and eggs and mix together until well blended.
  • Add the flour mixture, chocolate chips, and nuts to the wet mixture. Stir until moistened.
  • Spoon batter evenly into the muffin pan.
  • Bake for 15 minutes or until a toothpick inserted in the centers comes out clean. Cool pan on wire rack for 10 minutes.
  • Then remove muffins and cool them on a rack until completely cooled.

Notes

Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 82.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,DESSERTS
Cherry Bread
July 12, 2019 Lee
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Cherry Bread

This recipe comes from a good friend and it is delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 3/4 cup sugar
  • 2 cups all purpose flour
  • 1/2 cup milk
  • 1/2 cup cooking oil
  • 1 egg
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries, 10 oz jars

For the Glaze

  • 2 cups powdered sugar
  • 2 tablespoons butter, melted
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly grease a 9 x 5 loaf pan with butter or non stick spray.
  • Drain the cherries and reserve the juice for use in the glaze.
  • Slice the cherries into quarters.
  • In a mixing bowl, add the sugar, milk, oil, egg, and almond extract and mix together, then add the flour, baking powder, and salt and mix together to make the batter.
  • Add the cherries and fold into the batter.
  • Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on a rack to cool for 10 minutes.
  • Use a butter knife and go around the sides and turn out the loaf and place on a plate to cool completely.
  • Once the bread has cooled to room temperature, mix the glaze ingredients, and drizzle over the top.
  • Slice and enjoy.

Notes

I will price this when I get maraschino cherries, for now I will say low cost per serving.
Variants: 1. Serve with a scoop or two of ice cream. 2. Leftover glaze? Use it as topping on the ice cream (highly recommended!) 3. For the leftover glaze, drizzle angel food cake, sugar cookies, etc.
Recipe and photo provided by good friend, Patti Stone.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY