Recipes

This IS my new Holiday Cake and it is beautiful and oh so delicious!

This cake is a must.

The cranberries are simply AMAZING!

Make the cake days ahead of time and place in your freezer. You will be shocked at how this makes a cake so moist.

And a real helpful tip? Double the cranberries. People eat them like candy!

Happy Holidays my friends!

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Red Velvet Cake:
• 1 package cake mix white
• 2 packages (4 serving size) vanilla
flavored instant pudding
• 1 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 3 teaspoons cocoa
• 3 teaspoons vanilla
• 1 ounce bottle red food coloring
( In high altitude I use another egg and
another ½ cup flour.)
Directions:
Combine cake mix, pudding mix, water, buttermilk eggs and oil
and coco in large mixer bowl. Blend; beat at medium speed for 4
minutes. Stir in vanilla
Pour into greased and floured 8 or 9 inch.
Bake cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool
15 minutes in pan.
Remove from pan. Fully cool on rack.

 

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Cream Cheese Frosting:
Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add
1 box (16 oz) confectioners’ sugar, alternately with 4 teaspoons
milk, beating well after each addition. Add 1/2 tsp vanilla or
almond extract. Spread frosting over top and sides of cake. Top
with Sugared Cranberries (recipe on next page). Garnish on the
side with Fresh Rosemary

cranberries

Sugar Cranberries
• 1/3 cup granulated sugar
• 1/3 cup water
• 2 cups fresh cranberries, room
temperature
• 1 1/2 cups granulated sugar (for rolling)
Directions:
Place sugar and water in shallow pan and heat until simmering
(not boiling) and stir until sugar is dissolved.
Place cranberries in pan and submerge. Make sure cranberries
are well coated. Using a slotted spoon transfer coated to
cranberries to a wire rack to dry for an hour. Separate cranberries
as much as possible to avoid clumps of simple syrup that will
lead to clumps of sugar.
Place granulated sugar in a shallow pan or bowl and working
in small batches, roll cranberries through sugar to coat. Transfer
coated cranberries to a clean surface for furthering drying, about
1hour. Makes about 2 cups.
A few notes:
• Do not use frozen cranberries. I tried, it doesn’t coat evenly
since some parts of the cranberry can end up slightly shriveled
when brought to room temperature.
• I used regular granulated sugar for the coating.
• Make sure the simple syrup is dried to a sticky touch or you will
end up with clumps of sugar rather than an even coating

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startsimply

More wonderful holiday favorites at Start Simply Cooking Cookbook. Order yours today! ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

 

The Christmas Kitchen on the table at the Pinery_n

Christmas Kitchen

 

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

 

Look inside this holiday treasure for: Easy-to-do holiday recipes – Hints for new traditions – Personal gift ideas – Kid-friendly activities – Simple decorating tips. The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the  holiday season, not be burdened by it. Take a few minutes each day to  browse these pages for the help you’ve been looking for.

 

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

ORDER HERE: http://http://tammymaltby.com/the-christmas-kitchen/

 

 

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Could anything be more fun than this?

 

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Join us on Thursday, December 11th at 6:30 PMin the Prayer Room for A Lifegiving Christmas Party.  Tammy Maltby and Cathy Vogel will share a hands-on cooking workshop that will not only inspire, but will give you the tools to get started with entertaining basics, time-saving tips, and a small arsenal of fool-proof, irresistible recipes for the holiday season complete with tastings! Limited space! Do not delay in signing up today!

Registration is $10.00 and can be done online. http://nlc.nu/Ir.

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I have always loved the idea that hospitality often looks like unusual kindness not just dinner parties and house beautiful magazines. It makes hospitality an opportunity for all of us. Unusual kindness that welcomes the stranger, the prisoner the orphan. Unusual kindness that buys the cup for coffee for the next person in line, or invites the neighbor kids over, noise and all. Or hospitality that takes time to listen to an elderly person share their life. Hospitality comes from the core word hospice: a place of healing comfort and care. This holiday season rethink hospitality and add the concept of unusual kindness and watch how your lifegiving actions bring forth the true ministry of hospitality.
Tammy Maltby
“The islanders showed us unusual kindness. They built a fire and welcomed us all because it was raining and cold.” Acts 28:2

My new cookbook Start Simply Cooking is now available for only $15.00. Over 70 of my best recipes from my cooking classes.

A perfect gift for the Foodie in your life! Perfect for the Holidays.

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

 

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I simply love fall. I really love pumpkin! But pumpkin cake is simply the BEST!

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This cake recipe I found on my dear friend’s Sandy Coughlin website http://reluctantentertainer.com/

Her recipes are always just amazing. I doubled the recipe and baked them in three 9 inch pans. I tripled the frosting….of course I did!

I glazed the cake with pure maple syrup. With a few yummy pecans.  I generally don’t put nuts in the cake as my girls cannot eat nuts. But that does not stop me from putting them on top!

I love a great cake but I love a great connection and conversation at the table more. That is my heartfelt message. Hospitality is not about impressing people but it is giving them a message about their value.

So where do you start with hospitality? You start with your family. Your husband your children and those you love dearest. Start with loving them with your life. It is the true message of hospitality. Then love the stranger the foreigner the prisoner. They are everywhere around you. They actually are you.

Happy Fall friends!

PUMPKIN CAKE WITH MAPLE FROSTING

YIELD: 8

PREP TIME: 15 min prep + 30 min cooling

COOK TIME: 30 minutes

TOTAL TIME: 1 hour 15 minutes

You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.

INGREDIENTS:

  • 1 cup pecans, toasted and chopped
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 stick (1/2 cup) butter, melted
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 can 15 oz. pumpkin (I buy Trader Joe’s organic)
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. maple extract

DIRECTIONS:

  1. Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
  2. Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
  3. In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
  4. Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
  5. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
  6. For the frosting, with a mixer, beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
  7. Frost the cake and top with extra nuts if you prefer; serve.

This delicious recipe brought to you by RELUCTANT ENTERTAINER
http://reluctantentertainer.com/2014/10/pumpkin-cake-with-maple-frosting/

My new cookbook Start Simply Cooking is now available for only $15.00. Over 70 of my best recipes from my cooking classes.

A perfect gift for the Foodie in your life! Perfect for the Holidays.

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

Simply Cooking Cookbook-page-001

My best cookbook ever The Christmas Kitchen! 

The Christmas Kitchen on the table at the Pinery_n

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for: Easy-to-do holiday recipes – Hints for new traditions – Personal gift ideas – Kid-friendly activities – Simple decorating tips. The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the  holiday season, not be burdened by it. Take a few minutes each day to  browse these pages for the help you’ve been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

Order here: http://tammymaltby.com/the-christmas-kitchen/

Visit me on facebook: https://www.facebook.com/startsimplycooking

 

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These burgers are DELICIOUS! The best I have ever had.

Oh I love the Pioneer Women. Her recipes are so wonderful and perfect for a meat loving bunch. Plus she is one of the funnest women out there.

I love reading her blog.

She never takes herself or her cooking to seriously. My kind of girl.

Memorial Day is soon here and this weekend I am making these beloved Mushroom and Swiss Sliders and the most amazing FRY SAUCE!

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You start with melting butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

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20130625_6046Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients.

 


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Form 1/4 or 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook.

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In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat.

Add four patties at a time, indented side face up. Cook for 4 minutes then flip.

 

 

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Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of cheese. Place lid on skillet and cook for additional 2 min until burgers are cooked though and cheese is melted. Remove to a place to keep warm while you repeat with the rest of the meat mixture.

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Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

 

For Spicy Fry Sauce

 

1/3 cup Mayonnaise

 

2 Tablespoons Ketchup

 

1 teaspoon Cayenne Pepper (less If You’re Sensitive To Spice!)

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For Burgers

4 Tablespoons Butter

1/2 whole Medium Onion, Finely Diced

8 ounces, weight White Mushrooms, Chopped Finely

1/2 cup White Or Red Wine (optional)

4 dashes Worcestershire Sauce

Kosher Salt And Freshly Ground Black Pepper

2 pounds low fat Ground Beef

4 Tablespoons Heavy Whipping Cream (I use fat free 1/2 and 1/2)

4 dashes Worcestershire Sauce

1 teaspoon Kosher Salt

Freshly Ground Black Pepper

4 slices Pepper Jack, Swiss or Jalapeno Cheddar Cheese, Cut Into Four Squares

8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.) Make double people will be drinking this!

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

 

We celebrate and are deeply thankful for those that have served our country faithfully. 
Freedom is not free and I am thankful to live in the amazing county of  The United States of America!
 
They hover as a cloud of witnesses above this Nation.
Henry Ward Beecher
 
 
About This Quote: This quote by author and clergyman Henry Ward Beecher refers to the dead Union soldiers who fought in the Civil War. Beecher is saying that while these men are physically dead, they remain with us in spirit, inspiring us with their heroic acts. The quote is from Beecher’s “The Honored Dead,” published in 1863. The piece has also been published as “Our Heroes Shall Live.”
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startsimply

Now available for only $15.00

Eight of our best Start Simply Recipes. Visit us on facebook: https://www.facebook.com/startsimplycooking

A perfect gift for the Foodie in your life!

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

 

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One of my favorite things in life is making a meal for those I love and watching them dive in!  Preparing food is so much more than just a routine daily chore.

It is mental physically and yes even spiritual. I love the table and all it represents. It is the great equalizer. We all come to the table to be fed in so many ways. There is beautiful magic that happens as we sit together.

We  begin to see each other. Really SEE one another.

We share, connect and in those moments we feel a bit of what we were created for.

Connection and community. Belonging. 

Hospitality is such an amazing gift. It is a message we give others about their value. It is not about impressing someone but rather bringing comfort and care.

What a relief. 

So in that spirit last night I made the most delicious easy Lemon Cream Cake (yes it starts with a box cake mix!) with raspberry and strawberry filling.

One of the things I love about this cake is you can make it days ahead (even weeks) and freeze the cake portion

Simple tip:  Did you know freezing cakes before you serve them actually makes them more moist? 

With summer at our door this is going to be one of my go to recipes. Lemon. Berries. Divine.

“Home interprets heaven; Home is heaven for beginners.” Charles Henry Parkhurst

 

Lemon Cream Cake with Raspberry and Strawberry Filling


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1 lemon cake mix 

1 small chocolate instant pudding mix

1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1  cup milk
1/2 cup water
½ cup vegetable oil
1 cup chopped nuts (if desired) 
shredded lemon peel from two lemons
½ cup flour (if high altitude)
Pint of fresh berries (strawberry or raspberries)
One small jar of berry jam (I like to use blackberry)
Savory-Homemade-Blueberry-Jam

Mix first 10 ingredients for one minute on med speed.
Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 325 for aprox 40 minutes.
Remove cakes on cooling rack, and bring to room temperature. Cool. You can make this cakes ahead of time and they freeze great. I always keep some made in my freezer.

Cream Cheese Frosting
P1100915 CC Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
Zest from one lemon
Beat frosting until firm. 
Put fern greens or fresh mint around the cake plate. Add one of the cakes on top.
Add jam and then a layer of berries over jam in the center of the cake.
Add next layer of cake and frost all the cake with the remaining frosting.
Feel free to add a bit of the jam to the frosting and make swirls.
Top with  strawberries, raspberries, blackberries and lemon slices.  Put directly refrigerator and let chill.

I make this cake in the morning for an evening dinner.

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Start Simply Cooking: Eighty of our best loved recipes to get you started!

startsimply

Now available for only $15.00

A perfect gift for the Foodie in your life!

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

Dear friends we are so glad you have joined the Start Simply Movement!   Cathy and I feel strongly the table is a great place to connect with people on a deep level. In everything we do we often talk more about the “why” than we do the “how”. Why we cook, why we feel faith is important, why friendships are essential in our lives, and why we should embrace a healthy life style. Both Cathy and I were blessed to grow up with the power of connection through food. We have many memories of wonderful shared meals and beautiful connections. Our parents gave us a legacy of doing life and food well! We have lived it over and over again with our children and now our many precious grand children. We are simply inviting you to come do life with us . . . and share your table . . . simply.

For years I have believed and taught on the reality that people hunger to live a more connected life with their families, and their friends . . . for life to be simple again. The yearning to share ourselves with others is part of our nature as life giving women, something easily lost in the busyness of our culture. We’re so busy caring for our jobs and our families that we just can’t summon the time or energy to think about much else. Especially hospitality and cooking!

What many of us need is to simply be set free. I believe for some it will take a miracle —the miracle of a changed perspective. And that’s what we offer to those who are hungry to lead more beautiful lives and to share those lives with others . . . but also to those who feel inadequate, unprepared, or just too busy to do so. Together we invite you to rethink what it means to begin living simply in everything you do; faith, food, family, friendships and healthy living.

START SIMPLY, but SIMPLY START!!!!! This is our most important message. We are not just about information, but transformation. Keep it simple, keep it real! Remember friends hospitality is giving someone a message about their value it is not about impressing people but rather giving them comfort and care. What a relief!

Grab yourself a cup of coffee or tea and read though these amazing recipes. I think you will find as we have the best way to start is to simply start. To just begin. And enjoy those you love alone the way with a piece of Maltby Cake in hand!

 

 

 

 

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Old Fashioned Cinnamon Rolls Three Ways

May 15, 2014

This past week Cathy and I hosted another one of our Start Simply Cooking Classes. It was an event to honor Lifegiving women! For this event we hosted a brunch. I LOVE brunch. I get hungry right around 10:30 in the morning so brunch is the perfect meal of choice for me. Have you considered […]

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Coconut Cream Easter Cake

April 14, 2014

Coconut Cream Easter Cake I starting making this cake for Easter several years ago and now it is one of my favorite desserts…EVER! Best part? You can make it up to two days before and keep in refrigerator. Second best part? You start with a boxed cake mix. I knew you would like this. It […]

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Strawberry Mango Salsa with Red Onion and Lime

April 7, 2014

I have to admit I can’t WAIT for spring. And summer. And fresh and colorful everything. I would like to stroll though a Farmers Market right about now. (What is all the fussing about? It snowed in Colorado today after the forecast person said mid 60’s and sunny! How on earth do these people keep […]

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Spinach Stuffed Flank Steak with Roasted Red Pepper and How to Make Easy Gravy

February 24, 2014

            Spinach Stuffed Flank Steak with Roasted Red Pepper and How to Make Easy Gravy This is such a beautiful and delicious dish. I bring it out for all the men in my life. Husband, son, son in loves and grandsons! They are a beef loving crowd. But this recipe […]

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Roasted Fennel with Parmesan Almond & Dill and Pesto Rosemary Roasted Tomato

February 19, 2014

We are having the best time in our Start Simply Cooking Classes. If you are in the Colorado Springs area we would sure love to see you Feb 26th Wednesday night at Cathy Gries home 6pm. What an amazing line up we have! You can sign up here in our ABOUT section. Start Simply Cooking Here […]

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