Archive for August, 2018

Bake time:  01:00    Prep time:  00:10  Total time:  01:10
Difficulty:     easy
Courtsey of Clabber Girl.


3 eggs
1 C. vegetable oil
2 C. granulated sugar
1 Tbsp. vanilla extract
2 C. cantaloupe, cut into 2-inch chunks
1 tsp. salt
3 C. all-purpose flour
1 tsp. Clabber Girl Baking Soda
1 tsp. Clabber Girl Baking Powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1 stick (8 tablespoons) butter
1 2/3 C. packed brown sugar
1/2 C. pecan pieces


Preheat oven to 325° F. Prepare two 9×5-inch loaf pans by greasing and flouring them, then set aside.

In a large bowl, beat together eggs, sugar, oil and vanilla. Puree cantaloupe in blender and add to mixture.

In a separate bowl, combine salt, flour, baking soda, baking powder, cinnamon and ginger. Add to liquid ingredients, stirring just until combined.

Divide batter into prepared loaf pans and bake at 325° F. for about 1 hour, or until tests done. Cool in pan on wire rack for 10 minutes while you make the glaze.

Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans. Pour glaze over warm loaves.


Min Peach Cobblers


Preheat oven to 425° F. Grease a muffin pan.

Melt 4 Tbsp. butter in a saucepan and cream with the brown sugar. Divide evenly into muffin pan. Cover with 2 medium thick slices of drained peaches.

Sift flour, baking powder and salt together. Cut in 4 Tbsp. of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a preheated 425° F. oven for 18 to 20 minutes or until muffins test done. Turn out of pan at once and set on a cooling rack.


4 Tbsp. butter
2/3 C. light brown sugar
24 slices of canned peaches, drained
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
4 Tbsp. vegetable shortening
3/4 C. milk
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