Chilled Peach Soup

This one is for chilled soup fans – a delicious fruit soup with only four ingredients.

Makes about 10 oz.


  • 1 large very ripe peach, chilled, diced (about 1 cup)
  • 3/4 cup frozen banana slices
  • 1/2 cup unsweetened plain almond milk
  • 2 tablespoons white rum


Combine all ingredients in a smoothie maker or blender and blend until smooth and creamy.

Want to make a batch of about 6 8-oz. servings? Use

  • 4 cups diced peaches (4 to 5 peaches)
  • 3 cups frozen banana slices
  • 2 cups almond milk
  • 1/2 cup white rum


  • Leave the peach out on the counter until it gets really ripe. Then refrigerate until it’s nice and cold.
  • You can substitute dairy milk for the almond milk, but in this recipe I prefer Blue Diamond unsweetened original Almond Breeze – the one that’s only 30 calories per cup.
  • You can substitute apple juice for the rum if you want to make a non-alcoholic version, but of course the flavor is better with rum!
  • I make this soup in my Nutri Ninja with AutoIQ Boost. I use the “Smoothie” setting with the AutoIQ Boost turned on.
  • Using my 24-oz. Nutri Ninja cups to make a batch, I must divide the ingredients into 3 24-oz. blender cups. In each cup I place: 1 1/3 cup diced peaches, 1 cup frozen banana slices, 2/3 cup almond milk, and 3 tablespoons white rum.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2018


Break-time Bars

Makes 16 bars.

I like these breakfast-type bars when I need something to take on the road for a mid-day snack or light lunch.


  • 1 1/2 cups Bob’s Red Mill whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 6 tablespoons Canola oil
  • 2/3 cup Agave syrup (or 3/4 cup maple syrup)
  • 2 1/2 cups quick-cooking or regular rolled oats
  • 1 cup wheat germ


  • Preheat oven to 350°.
  • In a small bowl, stir together flour, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, stir together baking powder, ground flax seeds, water, oil, and Agave (or maple) syrup.
  • Stir in the dry mixture, oats, and wheat germ. Stir until well combined. The mixture will be crumbly.
  • Spray a 13″ x 9″ pan with cooking spray.
  • Transfer the mixture into the pan and press into the pan with your hands, spreading evenly.
  • Bake for 20 minutes at 350°.
  • Cut immediately into 16 bars after removing from oven.
  • After cooling on the countertop, store in an airtight container or freeze in individual servings.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2016



Makes 20 biscuits, more or less (depending on size)

NOTES:  This dough needs to rise overnight, or at least for a couple of hours before baking the biscuits!  You will also need parchment paper for baking and preferably an insulated baking pan.

I found a biscuit recipe in the Food Goddess column of the Atlanta Journal Constitution newspaper a few years ago. It was named “Never-Fail Biscuits”. The column was in response to a request for a yeast biscuit/roll that was originally published in the Ford Times magazine around 1974. The original recipe had the cook drop spoon fulls of batter into a round cake pan and produced a pull-apart type roll. I have modified the list of ingredients as the original recipe called for self-rising flour and buttermilk, two ingredients that I don’t keep on hand. And I like to use a biscuit cutter to make traditional type biscuits.


  • 1 (1/4 ounce) packet active dry yeast
  • 1 1/2 tablespoons sugar
  • 1/2 cup warm water
  • 1 tablespoon lemon juice
  • 1 cup, minus 1 tablespoon, milk
  • 3/8 cup canola oil
  • 1/2 teaspoon baking soda
  • 2 3/4 cups white flour, divided, plus more for dusting the work surface and your hands
  • 1 1/4 teaspoons salt
  • 3 3/4 teaspoons baking powder


  1. Put the yeast and sugar in a large bowl and add the warm water. Stir to combine. Let it stand for about five minutes.
  2. Put 1 tablespoon lemon juice in a 1-cup measuring cup. Add milk to the 1 cup line and stir. Let stand until next step.
  3. To the large bowl, add the milk, oil, baking soda, 2 1/2 cups of the flour, salt, and baking powder. Stir well to combine. The dough will be loose.
  4. Now the dough needs to rise.  (Remember adding that yeast?)  Cover and store overnight in the refrigerator, or at least for a couple of hours. (The original recipe noted that the dough can be kept covered in the refrigerator for 1 week).
  5. When ready to bake biscuits, preheat the oven to 450°.
  6. Line a baking sheet with parchment paper. An insulated baking sheet is preferable as the bottoms of these biscuits will brown quickly.
  7. Add 1/4 cup flour to the dough and stir to combine.
  8. Flour a cutting board or other work surface. Flour your hands. This will keep the dough from sticking to you or the work surface.
  9. Spoon the dough out onto your work surface. Either just pat it flat with your hands or roll with a (floured) rolling pin. I like my biscuits kind of thin, so I pat my dough out to about 1/4-inch or less.
  10. Cut into biscuits with biscuit cutters and transfer to a parchment paper-lined baking sheet. I use a metal spatula to transfer them as it helps them hold together better.
  11. Bake for 10 minutes or until golden on top.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2016

100 Recipes

I have now published 100 recipes on The Arrowhead Club Kitchen. I believe it’s time for a longer break, so weekly publication of recipes will cease for now. I will continue to maintain the site and will add recipes on occasion or upon request in the future.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015

Banana Cake

Makes 12 servings

An excellent coffee cake for Sunday morning breakfast or brunch.


  • 2 1/2 cups Aunt Jemima Original Pancake Mix
  • 1 cup packed brown sugar, divided
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups mashed banana (about 4 medium)
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup chopped walnuts or pecans
  • 2 tablespoons butter, melted


  1. Heat oven to 350°.
  2. Spray a 13 x 9-inch baking pan with cooking spray.
  3. In a large bowl, combine pancake mix, 3/4 cup brown sugar, and cinnamon.
  4. Add banana, milk, egg, and oil. Mix well.
  5. Spread into prepared baking pan.
  6. Combine nuts with remaining 1/4 cup brown sugar and butter. Sprinkle evenly over batter.
  7. Bake about 30 minutes or until golden brown.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015

Lemon Bars

Makes 16 bars

Land O Lakes (the butter folks) still share this recipe on their web site, but it has changed slightly over the years. This recipe is based on the version I cut out of a magazine many years ago, and is the way I still make them.

Crust Ingredients 

  • 1/2 cup Land O Lakes butter, softened
  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar

Filling Ingredients

  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 tablespoons lemon juice


  • Confectioners’ (Powdered) Sugar


  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine crust ingredients.
  3. Mix with a hand mixer on low speed until mixture resembles coarse crumbs, about 1 minute.
  4. Pat crust into bottom of ungreased 8- or 9-inch square baking pan.
  5. Bake on the middle oven rack for 15 to 20 minutes or until lightly browned on edges.
  6. While crust bakes, prepare filling. In another mixing bowl, combine filling ingredients.
  7. Mix well on low speed with a hand mixer.
  8. After removing crust from oven, pour filling over crust.
  9. Return to oven for 18 to 20 minutes, or until set.
  10. After removing from oven, sprinkle top with confectioners’ (powdered) sugar.
  11. Cool on the counter. When cool, sprinkle again with confectioners’ (powdered) sugar, if desired.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015

Carolyn’s Finger Cheesecake

Makes 12 or more servings

My friend Carolyn shared many great recipes with me during the years we both worked for Peachtree Software, and I think this one is my favorite.  In honor of her birthday this week, I’d like to share it with you.


  • 2 (8 ounce) cans Pillsbury crescent rolls
  • 1 large egg, separated
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Confectioners’ (powdered) sugar


  1. Preheat oven to 350°.
  2. Spray a 13- x 9-inch baking pan lightly with cooking spray.
  3. Unroll 1 can of crescent rolls and press into the bottom of the pan.
  4. Beat egg yolk (save the egg white for later), cream cheese, sugar, lemon juice, and vanilla extract at medium speed with an electric mixer until blended.
  5. Spread mixture over the crescent roll dough in the pan.
  6. Unroll the remaining can of crescent rolls onto a sheet of wax paper and press into a 13- x 9-inch rectangle.
  7. Place rectangle of dough over the cream cheese mixture.
  8. Whisk the egg white and brush over the top of the dough.
  9. Bake for 30 minutes or until lightly browned.
  10. After removing from the oven, sprinkle with powdered sugar, if desired.
  11. Cool on the counter and cut into squares.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015

A Brief Break

The Arrowhead Club and The Arrowhead Club Kitchen will be on hiatus until September. New posts will return on Wednesday, September 2, 2015.

Blackberry Pie

Makes 8 servings

My Blackberry pie recipe has been adapted from a recipe I found on Pillsbury’s web site.


  • 1 box Pillsbury refrigerated pie crusts (contains 2 crusts)
  • 6 cups fresh blackberries, rinsed and drained
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1 teaspoon lemon juice


  1. Remove pie crusts from box, but leave in plastic pouches. Place them separately on the counter to soften at room temperature for 15 minutes.
  2. Heat oven to 400°.
  3. To make pie filling, mix blackberries, sugar, cornstarch, and lemon juice in a large bowl.
  4. Place 1 pie crust into the bottom of a 9-inch pie plate.
  5. Pour the berry mixture on top of the bottom crust.
  6. Place the other pie crust on top of the berry mixture, seal the pie, and trim off the excess crust.
  7. Cut several slits in the top crust to allow steam to vent during baking.
  8. Place pie on the middle oven rack. Either place pie on a rimmed baking sheet or place a sheet of aluminum foil on the lower oven rack to catch any spillover pie filling.
  9. Bake for 45 to 55 minutes, or until crust is golden brown.
  10. Cool for several hours before serving.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015

Star’s Lemon Cream Cheese Pie

Makes 6 to 8 servings

A friend I worked with back in the early 1980’s shared this delicious icebox pie recipe with me. I still have the original copy she jotted down for me on a pink “Inter-office Correspondence” slip.


  • 1 (8 ounce) block cream cheese, softened
  • 1 (14 ounce) can Eagle brand sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (9-inch) graham cracker crumb crust


  1. Place softened cream cheese in a mixing bowl and mix with a hand mixer.
  2. Add condensed milk and mix until smooth.
  3. Add lemon juice and vanilla extract and mix at high speed for 5 minutes.
  4. Pour into graham cracker crust and refrigerate 2 to 3 hours, or until firm.

© Cindy Farrar Bryan, The Arrowhead Club, and The Arrowhead Club Kitchen, 2015