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Monday, October 31, 2016


3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind

How to make it:

Preheat your oven to 325° F.  Cream the butter and sugar until fluffy.  In a separate bowl, beat the egg yolks until light and lemon colored.  Blend into the creamed mixture.  Sift together the flour, baking powder and salt.  Resift 3 times.  Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  Beat the batter thoroughly after each addition.  Add the vanilla extract, lemon rind and lemon juice.  Beat for 2 minutes.  Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  Remove from the oven and cool 19 minutes before inverting on serving platter.

2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon

southern praline cake recipe

For the cake:

1 cup butter, softened 
1 1/2 cups granulated sugar 
1 cup light brown sugar, firmly packed 
4 large eggs 
3 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
1 cup milk 
2 teaspoons vanilla extract 
For praline icing:
3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

How to make it

1. Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
2. Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
3. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
6. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
7. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.


1&1/4 Lbs.- Hamburger
1- Large Onion
1/2- C. Sugar
1/2- C. Chili Powder
1/2- C. Ketchup
1&1/2- C. Water

How to make it :

Chop Onion
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use

Strawberry Brownies

1 box strawberry cake mix (I use Duncan Hines)

2 eggs

1/3 cup oil

1 cup powdered sugar
1 -2 TB water or milk

How to make it :

Preheat oven to 350 degrees.
Line 8" square baking pan with parchment (and spray with Pam).
Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
Spread batter evenly into pan.
Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable.
Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
Allow brownies to cool and glaze to set before cutting into squares.

Friday, October 28, 2016

Cinnamon Bun Cake Recipe


3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

2 cups powdered sugar
5 T milk
1 tsp vanilla


With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. 
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 
Serve warm (we like it straight out of the oven) or at room temperature.

Wednesday, October 26, 2016

Eggnog Bread with Rum Glaze


2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg


Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour. 
In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware.  Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. 
Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg
Whisk together and pour over your cooled eggnog bread.

Crockpot Cheesy Chicken Spaghetti


16 oz. spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomatoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
½ cup water
1 small onion, diced
salt & pepper to taste


Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours.
Seriously, that's it people! Stir it, of course, as you're serving....and get all the goodies mixed up real good!

Smothered Bacon Ranch Chicken Penne Pasta


1 pound chicken breasts (about two small)
2 garlic cloves, pressed
1 package Ranch Dressing Seasoning mix (or 3 tablespoons if you buy in bulk)
1 can (10.75 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon pepper
1/2 cup water
8 ounces of bacon cooked, drained, and crumbled
8 ounces Penne Pasta cooked and drained


In a large mixing bowl add the garlic, Ranch seasoning, cream of chicken soup, sour cream, pepper, and water.
Place the chicken in the slow cooker and smother with the sauce.
Cover and cook on low for 6 hours or high for 4 hours.
About 30 minutes before the chicken is done fry the bacon and cook the pasta.
Without removing the chicken, use two forks to shred the chicken in the sauce.
Add the crumbled bacon and cooked pasta.
Serve and enjoy.

Sunday, October 23, 2016

Million Dollar Cake

1 (18 1/4 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple in juice
2 (8 ounce) cans mandarin oranges, drained
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) container frozen whipped topping, thawed

How to make it :

Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers.
Let layers cool, and then split each layer in half so as to have 4 layers.
In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar.
Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake.
Mix in the dry pudding mix.
Fold in the whipped topping.
Place one cake layer on a cake plate cut side up; spread with frosting.
Place another layer cut side down on the first one, and top with more frosting.
Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.
Decorate with reserved mandarin orange slices.
Refrigerate overnight before serving.

Homemade Fried Chicken Nuggets

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence

How to make it:

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

Oven Fried Chicken


8 Chicken Thighs, boneless and skinless, organic
3 cups Flour, all-purpose, organic
4 tbsp. Sunflower Oil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper
1/4 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Chili Powder


1. Preheat oven to 300 F.
2. Rinse the chicken thoroughly.
3. Mix all spices together.
4. In a separate bowl add half of the seasoning mix to the Sunflower oil.
5. Add another half of the seasoning mix to the separate bowl with a flour.
6. Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.
7. Place chicken on a non-stick baking tray.
8. Bake chicken for 30 to 35 minutes at 300 F. Then turn oven to 475 F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.

Wednesday, October 19, 2016

Tomato Beef Country Casserole


1 bag (12 oz) wide egg noodles
1 lb lean ground beef
1/2 teaspoon salt
1 can (10.75-oz) condensed tomato soup
1 can (10.75-oz) golden mushroom creamed soup
1 cup milk, 2% or whole
2 tablespoons dried onion flakes
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup - 1 cup shredded parmesan cheese or provolone


Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain.
In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder. Stir together.
Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together.
Pour into your prepared dish and sprinkle the cheese on top.
Bake for 25 minutes.



5 1/2 cups flour
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups warm milk
Butter and cornmeal for greasing and dusting the pans
Order Ingredients


Mix the yeast, honey, and water. Set aside.
Sift the salt, baking powder, and flour.
Add the milk and one cup of the flour to the yeast mixture.
Blend well.
Add the remaining flour and beat.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.

Tuesday, October 18, 2016

Crock Pot Taco Soup


1 lb. ground beef, browned and drained
1 can petite diced tomatoes
1 can light red kidney beans, undrained
1 can pinto beans, undrained
1 small package frozen corn
1 envelope dry Hidden Valley Ranch Dressing Mix
1 envelope dry Taco Seasoning
1 small onion, chopped
shredded cheese
sour cream
tortilla or corn chips

How to make it:

1. Combine all ingredients, except chips, cheese and sour cream in crock pot.
2. Cover. Cook on Low 4-6 hours.
3. Garnish individual servings with chips, cheese and sour cream if desired. ~Enjoy~



1 (600 g) vanilla cake mix
1 cup water
1⁄3 cup vegetable oil
3 (59 g) eggs
1 (270 ml) can coconut cream
1 (395 g) can condensed milk
1 (450 g) can crushed pineapple
1 (300 ml) can Cool Whip (Dairy Whip in Australia)
1 cup shredded coconut


Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.

Monday, October 17, 2016

Beef Tips


2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water
(add red or green bell peppers if desired)


In a large skillet, heat oil over high heat.
Saute the onion until translucent.
Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
Stir in garlic powder, salt and pepper.
Bring to boil and reduce heat.
Cover and simmer for 1 1/2 to 2 hours.
Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.



1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar


Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Pecan Pie Bars


1 can crescent rolls (they now make it without seems)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten


Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Cool completely, about 1 hour, and cut into bars.

Sunday, October 16, 2016

Crock pot Chicken and Dumplings Recipe


2 boneless skinless chicken breasts (can be frozen)
½ package of frozen mixed veggies (or chop up some fresh veggies)
½ onion chopped finely
¼ cup of flour
4 cups of water
1tsp of garlic salt
1tsp poultry seasoning
salt and pepper to taste (be liberal on the salt)
1 10 ct canned biscuits (cheap kind, not grands)


Place the chicken and veggies in the crock pot.
Add in the flour and seasonings.
Pour water of the the top.
Cook on low for 6 hours, or high for 3.
Once cooked through shred the chicken and place back into the crockpot.
Cut up the biscuits and place on top.
Let cook on high for one hour or low for 2. Stir twice during that time.
Serve with salt and pepper.

Easy Crockpot Pierogi Casserole with Kielbasa


3 boxes Mrs. T's Cheddar Pierogies - Regular or mini. We prefer the mini ones. They are more of a bite size and work well for this casserole.
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa - sliced (or other cooked meat mentioned above)
salt & pepper to taste


Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
Serve with a fresh green salad and crusty bread.

Creole Bread Pudding


3 cups brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
2 cups whipping cream
5 teaspoons vanilla extract
14 bread, slices 1 inch thick
1 cup raisins
1 1/2 cups pecan pieces
2 cups whipping cream
9 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons cold water
2 egg yolks
1/4 cup whiskey


Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may beSTOREDin a covered container in the refrigerator up to 3 days.

Saturday, October 15, 2016

Easy Banana Cream Pie


Ready Made Pie Crust or Homemade Pie Crust
1 box Banana Cream Pudding (3.4 oz)
1 3/4 cup Milk
8 oz Cool Whip
3 Bananas


Preheat oven to 400.
Par bake crust for 10-15 minutes until golden brown.
Allow to cool.
Slice 2 bananas and layer in bottom of crust.
Combine milk and pudding mix and whisk until thickened (about 2 minutes).
Fold in 2/3 of whipped topping.
Transfer to pie crust and chill for at least one hour.
Slice last banana.
Top with remain whipped topping and garnish with banana slices.



1 pound of ground beef
1 small onion, chopped
1 pack of taco seasoning
1 can refried beans
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
1 pack large flour tortillas
2 1/2 cups of shredded Mexican blend cheese


Preheat oven to 350 degrees.
In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
Add the taco seasoning and refried beans and heat through.
In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
Spread on a layer of the ground beef mixture and top with about a cup of cheese.
Repeat all of these layers and top with the remaining cheese.
Bake for about 20 minutes until cheese is nicely melted. Enjoy!

Friday, October 14, 2016

Gooey Butter Cookies

1 box Duncan Hines butter recipe cake mix
1 stick butter
1/4 tsp vanilla extract
1 pkg cream cheese @ room temp (8 oz. pkg)
1 egg


1Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 - 12 minutes. Dust with powdered sugar when completely cooled.

Easy Butterfinger Candy


1 lb candy corn (16 oz)
1 jar(s) peanut butter, crunchy (18 oz)
1/2 pkg semi-sweet chocolate chips (about 6 oz)
1 Tbsp vegetable shortening


1In a microwave-safe bowl, melt candy corn in microwave on high in 30-second intervals. Stir every 30 seconds until JUST melted and smooth.
2Stir in 1 jar of crunchy peanut butter to melted candy corn until well blended. Press mixture into a parchment paper lined 9 x 13 pan. Allow to cool for at least 5 minutes.
3Melt chocolate chips with 1 TBSP shortening in a double boiler or microwave. (I prefer the double boiler.) Pour melted chocolate over candy. Allow chocolate to set before cutting. I usually place in the refrigerator until mixture is thoroughly cooled.
4Cut into squares. Enjoy!
(Optional) Sometimes I drizzle some melted milk chocolate on top of the semi-sweet chocolate after it's cooled just for decoration.

Cool & Tangy Marinated Cucumbers


3 cucumbers, peeled and sliced
1 small onion, peeled and sliced into rings
2 c cold water
1/4 c granulated sugar
1/4 c apple cider vinegar
1/8 tsp celery salt

1Layer slices of cucumbers and onion in a large bowl.
2Combine remaining ingredients and blend thoroughly. Pour marinade over cucumbers.
3Chill cucumbers at least 2 hours. Use slotted spoon or fork to serve chilled marinated cucumbers.

Homemade Glazed Donuts (Krispy Kreme Doughnut Copycat Recipe)


Tang Zhong (Water Roux) bread enhancer - gives the dough a soft fluffy texture.
2 1/2 c. all purpose flour
4 T. sugar
3 T. unsalted butter
1/2 tsp. salt
1/2 c. milk
1 egg
2 tsp. yeast
1/2 c. tangzhong


1/3 c. all purpose flour
1 c. water


2 c. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
2 T. water
1.  Make the tangzhong and the dough.  For detailed instructions, see my post on Japanese Milk Bread (this is the same dough recipe – just with all purpose flour instead of bread flour).  Basically, the tangzhong is a water roux made from cooking the flour and water over medium heat until thick and swirl lines appear – then you let it cool.  Then, dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.  (You can make this dough by hand or in a stand mixer with a dough hook – knead about 15 minutes until the dough can be stretched to form a windowpane.  Cover and allow to rise 45 minutes, then punch down and allow to rise another 30-45 minutes.)
2.  When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.
3.  Use a large 3″ round biscuit or cookie cutter to cut large circles, then use a smaller 1″ cutter to cut the middle.  I got about 14 donuts from my dough.  (With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread.  Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t re-roll the scraps more than once, otherwise the dough will get too tough.  If you re-roll the scraps for donuts, you might need more glaze – consider doubling the glaze recipe so that you have enough.) 
4.  Use a flat spatula to move the cut out donuts to a floured baking sheet.  Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour, loosely covered with plastic wrap.  (I put them in a cold oven, close the door, and turn on the oven light – the heat from the light is usually enough to make a nice environment for the rising donut dough.)
5.  Make the glaze by whisking all the ingredients together.
6.  Heat about 1-2″ of oil in a large pot or pan.  (I used canola oil, and decided to fry the donuts in a wok.)  Heat the oil up to about 375 degrees F (190 degrees Celsius) – this is the proper temperature for deep frying.
7.  Carefully lower a few donuts into the hot oil, and fry for 30-45 seconds.
8.  Insert a chopstick into the hole, then flip over.  Fry for another 30-45 seconds, then remove to a rack to cool.
9.  When done – and cool enough to handle without burning your fingers, dunk each donut halfway into the glaze to coat.
10.  Flip over, then set on a clean rack – allow the glaze to set for about 5 minutes before serving.  It’s best to make these right before you want to eat them so that they are fresh.

Wednesday, October 12, 2016

Maraschino Cherry Cake with Fluffy Cherry Frosting

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, room temperature
1/3 cup vegetable shortening
1 1/2 cups sugar
1/4 cup maraschino cherry juice
3/4 cup milk
1/2 cup coarsely chopped nuts
16 maraschino cherries, cut into eighths
5 egg whites, stiffly beaten

Prepare ahead of time:  Coarsely chop 1/2 cup  nuts.  Cut 16 maraschino cherries into eighths and set aside.  They can be put  together in the same bowl as they will be added at the same time. 
Combine the 1/4 cup maraschino cherry juice and 3/4 cup milk in a one cup measure.  Set aside.
The timing of the stiffly beaten egg whites is a little tricky.  Wait too long and they deflate and get weepy.   After creaming the sugar and butter and shortening, I washed off my egg beaters and then beat my egg whites just before the step that adds the nuts and cherries. 
Now onto the cake...
Preheat oven to 350*F.  Generously grease and flour two 9-inch round** layer cake pans and set aside.
Sift the flour, baking powder and salt together onto waxed paper or in a medium bowl; set aside.
Cream butter, shortening, and sugar in a large bowl until fluffy (about five minutes). 
Add sifted dry ingredients to the creamed mixture alternately with the milk-maraschino cherry juice mixture, beginning and ending with the dry ingredients.  Beat well after each addition.
Fold in nuts and cherries, then fold in the beaten egg whites.
Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
Cook cakes in pans on wire racks for about five minutes.  Using a thin blade knife loosen carefully around edges and turn out onto the racks.  Cool to room temperature.

2 1/2 cups sugar
1 tablespoon light corn syrup
1/2 cup water
1/2 cup maraschino cherry juice
3 egg whites, stiffly beaten
Mix sugar, corn syrup, water and cherry juice in medium heavy saucepan, covered, but with lid askew, and heat for five minutes over moderate heat.  Remove lid, insert candy thermometer, and heat, without stirring, until syrup reaches 242*F. (takes about 10-15 minutes).
In the meantime, put three egg whites in a medium sized bowl and beat until stiff peaks form.
When the syrup reaches 242*F, add the hot syrup to egg whites in a fine stream, beating hard the entire time.  Continue beating until mixture peaks stiffly, about 7 to 10 minutes.
**A final word ~ I used two 8" round 2" high cake pans to obtain a nice tall cake.  Baking time was increased by approximately 6 minutes because of the smaller sized pan.
This kind of frosting is best enjoyed on the day it is made.  It looks okay the second day, but by the third it is definitely weepy and crystallized looking.  I would suggest forgoing this frosting on a day with high humidity as it may not set up well for you.
I found the cherry flavor to be delicate.  The recipe does not call for it, but I am thinking perhaps a bit of almond extract might brighten the flavor.  I would be careful about adding cherry extract; you might end up with something akin to cough syrup.



1 cup brown sugar (packed)
1/4 cup water
1/2 cup corn syrup
4 egg whites
2 tsp vanilla


Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
Meanwhile, beat egg whites until stiff.
SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
Let cool to room temp, then store covered in the fridge until ready to use.

Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting


1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

How to make it:

In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.🙂

Amish White Bread


2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour


Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and "jelly" roll into a loaf.
Pinch ends together and place in greased 9x5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I've decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I've also cut the oil down to 2 Tablespoons and substituted the oil for butter.

Tuesday, October 11, 2016

Decadent Truffles Recipe


225 g (1 cup) cream cheese
375 g (1.5 cups) icing sugar, sifted
500 g (2 cups) semi-sweet chocolate chips, melted
1 1/2 tsp vanilla
Coating of your choice (ground nuts, cocoa, candy sprinkles, etc.)


In a large bowl, beat cream cheese until smooth.
Gradually stir in icing sugar until well blended.
Add melted chocolate and vanilla. Mix well.
Refrigerate for about an hour.
Shape the mixture into 1-inch balls.
Roll truffles in desired coating.

Strawberry shortcake cheesecake


Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

how to make it:

Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan.
Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Crockpot Christmas Crack


1 - 16 oz jar(s) unsalted peanuts
1 - 16 oz. jar(s) salted peanuts
1 - 12 oz bag(s) semi-sweet chocolate chips
1 - 12 oz bag(s) milk chocolate chips
2 - 10 oz bag(s) peanut butter chips
2 - 1 lb pkg white almond bark or vanilla candy coating

How to Make It

1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

Monday, October 10, 2016

Basic 1-2-3-4 Yellow Cake


1 cup (2 sticks) of unsalted butter, softened at room temperature (not melted)
2 cups of granulated sugar
4 large eggs
3 cups of sifted self-rising flour
1 cup of milk or buttermilk
1 teaspoon of pure vanilla extract
Old Fashioned Boiled Peanut Butter Icing, or Chocolate Buttercream Icing


Preheat oven to 350 degrees F. Butter and flour or spray two or three (9-inch) or a 9 x 13 x 2 inch pan with Baker's Joy non-stick spray. Set aside.
In a mixer, cream the butter by itself until fluffy, than add the sugar, beating on high for about 8 minutes. Add the eggs, one at a time, and mixing in well before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.
Distribute evening into the prepared baking pan(s) and place into oven with a baking pan covered with aluminum foil on the rack just underneath to catch any potential spills.
Bake at 350 degrees F for about 25 to 30 minutes, or until cake begins to draw away from the pan and a toothpick inser
Cook's Notes: I use Land O'Lakes unsalted butter and White Lily self-rising flour. Self rising flour is traditional for this cake however you may substitute cake flour or all purpose flour. Add in 3 teaspoons of baking powder and a pinch of salt. If using a 9 x 13 inch pan and the peanut butter icing, the hot icing will go immediately on the hot cake as soon as you prepare it.
Tip: To help level the batter lift the pan several inches off of the counter top and then drop it. Do this several times; it's noisy but it really does help to spread the batter out and bring air bubbles to the surface, which helps to make the cake bake more level.

Homemade Jiko Vanilla Cake


2 cups of flour
1 small cup of sugar
250 grams margarine
4 eggs
1/2 litre of milk

How to make it:

Light your jiko, with enough charcoal (not too much, not too little)
Grease your sufuria with a little oil all round, this way,  the cake will not stick to the sufuria once its done.
Once you put your cake mix in a sufuria, you will need to divide your charcoal in the jiko in two.
You will put half of the coal in the jiko, and the other half on a lid that you will use to cover your sufuria with the cake mix.
Now, the charcoal needs to be red enough but very little on both sides. If you put a lot of charcoal the cake will get burnt and will not full cook in the middle.
Once you have covered your cake, you will need to check your coal every so often to ensure that it’s still producing heat, if not, you will have to fan the coal until it is red and producing heat.
You will continue to check on your cake to ensure that it bakes properly. To know that it is fully baked, you take a fork and insert into the cake and if it comes out clean the cake is ready.
Once the cake is ready, let it cool and serve. Depending on your preference, you can ice the cake, make custard or eat it plain as it is.
You should definitely give it a try and share how the experience was.
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