Tuesday, November 11, 2008

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

  1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)

  2. 3/4 to 1 cup sugar

  3. 2 Tablespoons unbleached flour

  4. 1/2 to 1 teaspoon ground cinnamon

  5. 1/4 to 1/2 teaspoon ground nutmeg

  6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!

Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

  1. 2 Tablespoons active dry yeast

  2. 1/2 cup warm water (not hot)

  3. 4 Organic Eggs

  4. 1 cup shortening

  5. 1 cup canned pumpkin

  6. 1 cup warm milk

  7. 1/2 cup sugar

  8. 1/2 cup packed brown sugar

  9. 1/3 cup instant vanilla pudding mix

  10. 1/3 cup instant butterscotch pudding mix

  11. 1 teaspoon salt

  12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)


  1. 3/4 cup butter, melted

  2. 1 cup packed brown sugar

  3. 2 teaspoons cinnamon


  1. 3 Tablespoons water

  2. 2 Tablespoons butter, softened

  3. 1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen

Halloween Pumpkin Spice cupcakes

Halloween is my very favorite holiday!! These are always a big hit for all the Fall celebrations and I have friends who don't like pumpkin, that like these. They are made with a cake mix, but don't taste like it and for homeroom mothers, they make at least 24 cupcakes. I frost them with the cream cheese frosting, I use with my Carrot Cake and decorate them, according to the holiday. Enjoy!!!

  1. 1 package Spice cake mix (I use Duncan Hines)

  2. 1 can (15 ounces) Libby's 100% pure pumpkin

  3. 3 large organic Eggs

  4. 1/3 cup vegetable oil ( I use Crisco in baking)

  5. 1/3 cup water

  6. 1 Recipe cream cheese frosting, found with my carrot cake recipe

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups(may make 2 or 3 more). Blend cake mix, pumpkin, eggs, vegetable oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until a wooden toothpick inserted in the center, comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely. Ice with cream cheese frosting. Happy Fall!

Ginger Angel Food Cake with Coconut Frosting

I found this recipe in "Cooking Light" magazine. Angel Foods are my favorite cakes and this is a really good one. I increased the ginger a little to give it more flavor. It would be pretty for the holidays, too and a lighter dessert.

  1. 1 cup sifted cake flour

  2. 1/2 cup cornstarch

  3. 12 large organic Egg whites

  4. 1 1/2 teaspoons cream of tartar

  5. 1/4 teaspoon salt

  6. 1 1/2 cups sugar

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon ground ginger

Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into a dry measuring cup. combine flour and cornstarch, stirring with a whisk. Place 12 Egg whites in a large METAL bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt. Beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an UNGREASED 10-inch tbe pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan and invert onto a cake plate.

FROSTING: Please see my confetti angel food with whippy pink frosting. You will make this cooked frosting with the following additions: 1/4 teaspoon of coconut extract. Please do not tint pink or color. Top with 3/4 cup flaked sweetened coconut, toasted (Spread in pan and toast for 5 minutes or so in a 350 degree oven, until lightly browned- WATCH carefully).

Sunday, November 9, 2008

Gary's pound cake

Here is a wonderful pound cake that holds up well at high altitude. Pound cake has so much butter in it that it tends to fall at high altitudes and this one uses shortening. I substituted butter flavor shortening for regular. Our friend, Gary Owens sent me this and I'm sharing it with you. Great gift for the holidays!!!

  1. 1 cup butter flavor Crisco

  2. 2 cups sugar

  3. 1 teaspoon orange extract

  4. 1 teaspoon lemon extract

  5. 1/2 teaspoon butter flavor extract

  6. 1 teaspoon vanilla

  7. 6 organic Eggs

  8. 2 cups flour

  9. 1 teaspoon salt

Cream shortening and sugar and add the flavorings. Add eggs, one at a time, beating at high speed. Sift the flour and salt and fold into the egg mixture. Bake in a greased and floured tube pan at 350 degrees for 1 hour. Check with toothpick for doneness. Cool for 25 minutes in pan on rack. Remove from pan to cake plate and cool completely. Dust with powdered sugar. Enjoy!

Carrot Cake

I recently took my carrot cake to my bridge group for a birthday party and I've had so many requests from them for the recipe, I decided to post it. I've had this for years, and I prefer carrot cake without a lot in it, except I liked toasted pecans in the icing. this recipe comes from one of my favorite cookbooks, I have mentioned before "Kitchen Keepsakes". So for all those requests, here you go----
  1. 2 cups unbleached flour( I use King Arthur or Pillsbury)
  2. 2 cups sugar
  3. 2 teaspoons cinnamon
  4. 1 teaspoon salt
  5. 2 teaspoons soda
  6. 1 cup oil (I use Crisco for baking)
  7. 4 eggs(organic or free range are far better)
  8. 3 cups fresh, organic carrots, grated
  9. 1 teaspoon vanilla

Mix dry ingredients. Add oil and vanilla and mix well. Add eggs, one at a time, beating well after each egg. Stir in grated carrots. Bake at 350 degrees for 45-60 minutes, depending on where you live, in 2 greased and floured 9 inch cake pans or one 9x13 inch pan . Cool, in pan, on a cake rack for 15 minutes and then remove from pan onto rack. If using the 9x13 pan, cool completely in the pan. Ice with cream cheese frosting below.


  1. 1 - 8 oz. package cream cheese, softened
  2. 1 Ib. powdered sugar
  3. 1 stick butter or margarine( I use organic butter)
  4. 1-2 Tablespoons milk, cream or half and half
  5. 1 teaspoon vanilla
  6. 1 cup toasted, chopped pecans

To make the frosting, cream together the cream cheese and butter, blend in powdered sugar and vanilla. Add enough milk or cream or half and half to make smooth. Stir in nuts.

Monday, August 25, 2008

Ann's famous Peach Cobbler and Peach/Blueberry Cobbler

This is my most requested dessert, in season. Even when I go back to Missouri, everyone wants me to make it. Of course, peaches have to be in season. I have always called this Peach cobbler, as Wilhelmina, the woman who taught me to make it when I was a child, called it that, it is really a peach pie too. She used to help my mom and Grandmother, Buggie with parties, and made the best biscuits, fried chicken and peach cobbler this side of heaven!! I owe her a great debt for this recipe. I've put the recipe for Peach/Blueberry too and the picture is of it.

  • 1 recipe of mine for a 2 crust pie (look in index)

  • 6-7 large ripe peaches(add a couple of more if smaller, to make 5 cups or so), peeled

  • 3/4 to 1 cup of sugar

  • 3 tablespoons of flour

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cinnamon

  • Dash salt

  • butter

  • small amount of milk

  • cinnamon sugar

Roll out bottom crust and place in a 9 inch pie pan. Mix together the peaches, flour, sugar, nutmeg, cinnamon and salt. Place mixture in pie plate and dot with a few pieces of butter. Roll out other crust and cut in 1 inch strips. Place on top of pie in lattice pattern. Brush top with a pastry brush and a small amount of milk. Sprinkle entire top with cinnamon sugar,. Bake at 400 degrees for 45-50 minutes. I like to place fruit pies on a baking sheet so they don't run over into oven. check pie at about 35 minutes and cover with foil if getting too brown. Can serve with vanilla ice cream and make cinnamon crust with leftover crust from pie(See my index). Wait for the raves!!

Peach/Blueberry Cobbler

Take out a peach and add 1 cup of fresh blueberries. Continue with recipe as above

Coffee Angel Food Cake

Next to my confetti angel food and my peach cobbler, this would have to be my most requested dessert. It is my favorite birthday cake and I don't even drink coffee!!! My mom, Nancy Aton, always made it and so it is to her credit and greatskill in cooking that I have this recipe. I believe she told me long ago that it came from a Julia Child cookbook. Just look at my confetti angel food for the basic angel food cake recipe or you can start with a 2 step box angel food. the toasted almonds are our family addition. You're goin" love it!!!!

  • One recipe of my angel food cake or one 2 step boxed angel food, to which you add 1 Tablespoon of powered instant coffee.


  • 2 Tablespoons powdered coffee

  • 1/2 cup butter, softened

  • 1/4 teaspoon salt

  • 3 cups powdered sugar

  • 3-4 tablespoons milk

  • 1 teaspoon vanilla

  • 1/4 cup slivered almonds, toasted in a little butter until light brown

Cream butter, add salt and sugar. Add vanilla and milk, a little at a time, beating until light and fluffly and it spreads easily. Ice cake and spread toasted almonds over the top and into the sides. FABULOUS!!

Cherry Slices coffee cake

This is a wonderful recipe for breakfast or coffee with a big group. It makes lots!! Even though it calls for a can of cherry pie filling, blueberry and peach work well too. I got this recipe from a quilting friend, many years ago and have used it lots. Hope you enjoy it!

  • 1 cup shortening

  • 1 3/4 cups sugar

  • 4 Eggs

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon almond extract

  • 3 cups flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 16 oz. can of cherry pie filling(can use blueberry or peach, too)

Cream together the shortening and sugar thoroughly. Add the 4 eggs one at a time, beating well after each one. Add the vanilla and almond extract. Add the flour, baking powder and salt, Mix thoroughly. Set aside one cup of the dough and spread the rest into a greased 10x15 jelly roll pan. Spread a can of cherry pie filling over the dough to within 1/2 inch of the edges. Drop remaining 1 cup batter by spoonfuls over cherry pie filling. Bake 40-45 minutes at 350 degrees until light golden brown. When cool drizzle with powdered sugar frosting. Use about 2 cups of powdered sugar, 1/2 teaspoon vanilla, and enough milk to make it drizzle over cake. Enjoy!!!

Tuesday, August 5, 2008

Confetti Angel Food Cake

Guess this is the recipe that I use more than any other!! The original recipe came from Springfield, Missouri, from a friend of my family, Freda Fielder. She was a fabulous cook, we can only hope to emulate. Made the best Apple pie this side of heaven. It is my daughter's favorite birthday cake with "whippy" pink frosting; and, along with some variations, many of my friends and family's favorite. I'm going to start with the basic angel food and how to make it confetti and then the "Whippy frosting, which is a cooked frosting, much like a White Mountain but much easier in that you don't use a candy thermometer. To me, this is a True Birthday Cake and sooo pretty!!!

  • 1 1/2 cups egg whites (large and I use 12 or 13 )

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons cream of tartar

  • 1/2 teaspoon almond

  • 1/2 teaspoon vanilla ( I often use all Mexican vanilla and eliminate the almond extract)

  • 1 cup granulated sugar

  • 1 cup CAKE flour

  • 1 1/2 cups sifted powdered sugar

  • If making confetti angel food, you will need a small bottle of confetti sprinkles

In large metallic bowl(DO NOT use PLastic), add salt, cream of tartar and extract to egg whites. Beat until foamy and soft peaks form( peaks droop when you "stand them" with the beaters). Add granulated sugar gradually until satiny and fine grained. Sift flour and measure. Sift powdered sugar and measure. Combine flour and powdered sugar and sift together 4 or 5 times. Fold powdered sugar/flour mixture into egg white mixture. If making confetti angel food, add half a bottle of sprinkles now, folding them into batter. Rinse a tube or loaf pan with cold water. Turn the batter into the pan. Bake at 375 degrees for 35 to 40 minutes. after cake is done, invert cake upside down in pan to cool. Let cool for several hours and remove.


  • 1 cup sugar

  • 1/2 cup light corn syrup

  • 3 Tablespoons water

  • 3 Large Egg Whites

  • 1/4 teaspoon cream of tartar

  • 1/4 teaspoon salt

  • 1 1/2 teaspoons vanilla extract

In top of a double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. Remove from heat; add vanilla extract. continue beating until frosting holds deep swirls. Add food coloring drops to make any color you desire.this frosts a 3 layer cake or Angel Food Cake.

Myrtle's Rolls

A super fast yeast roll recipe!! I got this from a cooking class I took back in the 1970's when I was a young wife. Makes quite a few rolls in a 9x13 pan. If you are just starting to bake, this is a good one to try. Also, I now use the King Arthur White Whole Wheat Flour, which still gives a fluffy finish, but has more nutrition and you are getting some whole grains. Perfect in this recipe!!

  • 1 Heaping Tablespoon solid Crisco

  • 1/4 cup sugar

  • 1 tsp. salt

Combine above and pour one cup of boiling water over it. Let stand until cool. Beat 1 whole Egg and add to the above. Add 3 1/2 cups flour( Use either unbleached or the King Arthur White Whole Wheat), one cup at a time, beating well to mix. If you have a mixer with bread beaters, it does well with this recipe or you can mix by hand. Get out your pastry cloth and roll the dough out to 1/4 inch thickness. Cut with a biscuit cutter, dip in butter, fold in half and place side by side in a 9x13 pan. Let rise about 45 minutes. Bake at 400 degrees for 10-12 minutes (until golden brown). Makes 36-42 small rolls. Break out your good jelly or jam, fabulous with these!!

Fresh Strawberry Cobbler

A friend served this recipe many years ago at our quilt group get together. I just found it again and have made it with great success. A different way to use fresh strawberries!!

  • 1/4 cup butter or margarine, softened

  • 3/4 cup sugar

  • 1 Large Egg

  • 1 teaspoon vanilla extract

  • 1 1/4 cups flour I use King Arthur or Pillsbury Unbleached)

  • 1 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 3 cups fresh strawberries, cut in half lengthwise


  • 1/4 cup flour

  • 1/4 cup sugar

  • 1/4 cup(1/2 stick) butter

1/2 pint wipping cream, whipped

Beat 1/4 cup softened butterat medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and vanilla extract, mixing well. Combine 1 1/4 cups flour,baking powder, and salt, add to butter mixture alternately with the milk, beginning and ending with the flour mixture. Spoon into a greased 8 inch square baking dish. Arrange strawberries on top, cut side down. For topping, combine 1/4 cup flour and 1/4 cup sugar; cut in chilled 1/4 cup butter with a pastry blender until crumbly( I use my Cuisinart food processor for this, works beautifully!!) Sprinkle over strawberries. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Serve warm with whipped cream, could use vanilla ice cream too. this recipe doubles well. Just use a 9x13 pan instead. 8 servings

Sunday, June 15, 2008

Rice Pudding a la Lee Cumba

this is my friend Lee's fabulous rice pudding. she served it at all of our bridge parties and everyone loved it!!

  • 1 Gallon Whole milk
  • 2 cups of rice( do not use minute rice)
  • 2 cups sugar
  • 2 Tablespoons of vanilla
  • 2 Eggs
  • 1 Bag of miniature marshmallows

Take 2 cups milk out of the galloon and add the 2 eggs, stir and set aside. In a large pot add rest of the milk, rice,sugar and vanilla. Cook on low untill the rice is soft( about 1 1/2 hours). when it starts to resemble a pudding texture, add 1/2 bag of marshmallows and slowly add the milk and egg mixture. Cook another 10-15 minutes - pour rest of marshmallows into your bowl and pour the pudding over top. DO NOT STIR. You may serve this hot or cold. It makes a large amount, but does not seem as good if you cut it in half. Can keep warm on low in a crockpot to serve. Great for pot lucks or large get-togethers!!

Tuesday, June 10, 2008

Awesome cinnamon rolls

This fabulous "easy" recipe came to my website, Bountiful Bakeshop, from my friend, Lee Cumba in Colorado City. Co. It is great and much faster for the holidays.

  • 1 package Rhodes cinnamon rolls (pkg. of 12)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup vanilla ice cream (I would suggest using vanilla beantoo, with extra deep vanilla flavor)
  • 1/2 cup butter (Use butter only)

Preheat oven to 350 degrees. Put frozen rolls in pan with sides. Boil all of the other ingredients and pour over rolls. Let rise overnight. Lee says she puts rolls out as late as possible to prevent over-rising. Bake for 25-30 minutes. Happy Baking!

Chocolate Pudding No Bake cookies

This was one of the guest recipes on my website Bountiful Bakeshop. It is from Vicky Baker in Caro Michigan. Thanks, Vicky!

  • 2 cups sugar
  • 2/3 cups milk
  • 3/4 cup butter
  • 1 package(small) Instant Chocolate pudding
  • 3 1/2 cups Oatmeal
  • 1/2 teaspoon Vanilla

In a medium saucepan, bring to a boil the sugar,milk and butter. Boil for 2 minutes, remove from heat. Add pudding,oats and vanilla. Mix well and let stand for 5 minutes. Spoon onto cookie sheet to set. Enjoy!

Tuesday, May 13, 2008

Coconut Cream Pie

If I had to pick one dessert besides ice cream, that was my favorite, it would be Coconut Cream Pie. It is my idea of a bite of heaven. I like meringue for my topping, not whipped cream; but you certainly can use whipped cream, if you prefer. I also like a 6 egg white meringue, and will give the recipe for 4 or 5 egg whites as well.

  • Basic pie crust recipe for a single crust, baked and cooled(see my index)

  • 3/4 cup sugar

  • 4 Tablespoons cornstarch

  • 1/4 teaspoon salt

  • 3 cups milk (Use a SCANT 2 3/4 cups at high altitude so it sets up well)

  • 4 Egg yolks, slightly beaten

  • 4 Tablespoons(1/2 stick) butter, softened

  • 2 teaspoons vanilla extract

  • 1 1/2 cups dried coconut, spread on a baking sheet and toasted in a 350 degree oven for 10 minutes. Stir frequently, until delicately browned. Set aside 1/4 cup to use on top!

Combine the sugar,cornstarch and salt in a large saucepan, and stir them together with a wire whisk, until thoroughly mixed. In another bowl or large glass measuring cup, whisk together the milk and eggs until completely incorporated. Slowly add the milk/egg mixture to the sugar mixture, until there are no lumps. Place pan over medium heat and cook the mixture stirring constantly, with a whisk until it boils.When it reaches a full boil(a boil that cannot be stirred down), reduce heat to low and continue to cook and stir for 3 minutes more. Remove from heat and stir in the butter, vanilla and coconut. Place a large piece of plastic wrap directly on the surface of the pudding, covering it entirely and leaving no gaps. Let cool for 15 minutes. Remove the plastic, stir the mixture well and pour into pie shell. If you are using meringue(recipe follows) prepare as directed, spread over pie, SEALING EDGES, sprinkle with coconut, and run under a hot broiler for a minute or less. Be careful not to over-brown. If you are serving with whipped cream. Whip cream just before serving and spread over pie or place a dollop on each slice. ENJOY!!


  • 6 Egg whites (3/4 cup)

  • 10 Tablespoons sugar

  • 1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl, or in a NONplastic bowl, if using a handheld mixer. Place over a pan of barely simmering water and stir briskly until the mixture is warm to your finger(15-25 seconds).Make sure sugar is dissolved. Remove from water and beat on high speed until the meringue forms and holds soft peaks. Don't overbeat or the meringue will be hard to spread. Spread the meringue all around, touching(sealing) the edges of the crust. Swoosh under broiler for a few seconds, until golden brown. Don't leave it as it browns VERY quickly. Here are ingredients for other meringues: When using 4 egg whites, use 6 Tablespoons of sugar and 1/8 teaspoon salt. When using 5 egg whites, use 8 Tablespoons of sugar and 1/4 teaspoon salt. Follow directions as for the 6 egg white meringue.

Mississippi Mud Cake

This cake is too good to be true!! Everyone loves it from the very young to very old. It comes from "Kitchen Keepsakes" cookbook and you will be making it often.
  • 2 sticks margarine or butter(although I think margarine works better in this)
  • 2 cups sugar
  • 4 Eggs
  • 1 tsp. vanilla
  • 2 Tablespoons Cocoa
  • 1 1/2 cups unbleached flour(I use King Arthur or Pillsbury)
  • 1 cup pecans, chopped
  • 1 cup coconut


  • 1 Small jar marshmallow creme
  • 1- 1 LB. box powdered sugar
  • 1 stick margarine or butter, softened(either works well here)
  • 1/2 cup evaporated milk
  • 1/3 cup cocoa
  • 1 tsp. vanilla

For cake: Cream margarine and sugar. Add eggs and vanilla and beat well. Combine cocoa, flour, pecans and coconut in bowl and combine with spoon or wire whisk. Add to other ingredients. Mix well. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

Frosting: Spoon marshmallow creme over WARM cake. Let soften, then spread over cake. Blend softened margarine with sugar; add other ingredients, mixing well. Spread over marshmallow layer, that has cooled slightly. This is heavenly!!!

Thursday, April 17, 2008

Mile High Strawberry Pie

What a great Spring Dessert!! This is like an angel food cake of pies, on the chiffon end. You can also use raspberries, instead of the starwberries. Although this calls for a regular pie crust, I also like to make it in a graham cracker crust. Both work well. this recipe comes from "The Fannie Farmer Baking Book" which I have had for many,many years but a wonderful cookbook!

  • Basic dough for 9 inch crust(See my dough recipe) or a 9 inch graham cracker crust

  • 5 Egg Whites from large eggs

  • 3/4 cup sugar

  • One 10 ounce package frozen strawberries, thawed(Can substitute 1 10 ounce pkg. of frozen raspberries)

  • 2/3 cup heavy cream, chilled and whipped

  • 1/2 cup heavy cream, whipped

  • A strawberry or 2 for garnish

Preheat oven to 425 degrees. Line a 9 inch pie pan with crust. Prick all over with a fork, then press a piece of heavy duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until light brown, dry and crisp. Put the egg whites in a large bowl(preferably metal) and beat until soft peaks form(heads kind of droop when you pull beaters up). Add the sugar gradually, and continue beating, until the whites stand in firm peaks. Beat in the strawberries and their juice, and continue beating until the mixture is thick,fluffy and stands in soft peaks that droop slightly when the beater is lifted. Fold in the whipped cream and pile into the prepared pie shell. Chill for several hours before serving. Top with additional whipped cream in center and garnish with a strawberry or two. Yummy!!

Angel Biscuits

This is a fabulous yeast biscuit that comes from the October 1998 issue of "Cooking Light". It was submitted by Linda Turner from Springfield, Missouri where I hail from originally. Many of my recipes will come from this area of the country, where there are lots of good cooks! One of my grandmothers came from a large farm family and the women were all wonderful cooks!!
  • 1 package dry yeast(about 2 14 teaspoons)
  • 1/2 cup warm water)100-110 degrees)
  • 5 cups all purpose flour (I use unbleached, King Arthur or Pillsbury)
  • 1/4 cup sugar
  • 1 teaspoon baking powder (See homemade recipe)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 2 cups low fat buttermilk
  • 1 tablespoon butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let it stand for 5 minutes. Lightly spoon flour into measuring cup, level with a knife. Combine flour and next 4 ingredients(thru salt), in a large bowl. Cut in shortening with a pastry or Granny fork until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture, stir until just moist. Cover and chill 1 hour. Preheat oven to 450 degrees(I prefer 425 degrees). Turn dough out on lightly floured surface and knead 5 times. Roll dough out to 1/2 inch thickness and cut biscuits out with a 2 1/2 inch cutter. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTTER, AS THIS WILL SEAL THE EDGES AND THE BISCUIT WILL NOT RISE PROPERLY. Place biscuits on cooking sheet coated with cooking spray. Brush the tops of biscuits with melted butter. Bake at 450 degrees for 12 minutes or until golden brown. Makes 2 dozen biscuits.

Cream Biscuits

This biscuit recipe comes from "Bon Appetit" Magazine and is very rich and good. It uses both cream and half and half. these biscuit can be made up to 4 hours ahead and then rewarmed on cookie sheet, in a 375 degree oven for 5 minutes.
  • 4 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
  • 2 Tablespoons baking powder (see recipe for homemade at bottom)
  • 1 Tablespoon coarse Kosher salt
  • 3/4 cups(1 1/2 sticks) chilled unsalted butter, cut in 1/2 inch cubes
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup Half and half

Preheat oven to 450 degrees(I prefer 425 degrees in my oven). Combine flour,baking powder and salt in a large bowl and stir to mix. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir with fork just untilmixture is moistened and begins to clump together.Turn dough out on floured surface and knead gently, just until dough holds together about 6-8 kneads. Roll into a circle 1/2 inch thick and cut with 2 1/2 inch cutter, dipped in flour. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTEER AS THIS SEALS THE EDGES OF THE BISCUIT, AND IT WILL NOT RISE PROPERLY. Place biscuits on ungreased cookie sheets and bake for 14 minutes. If baking both sheets at once, trade racks half way thru so biscuits don't get too done on top or bottom. Biscuits should be light golden brown. this recipe can be down in a food processor but be very careful not over process!!! Use a light hand on the button!! Makes about 2 dozen (Can cut recipe in half)

HOMEMADE BAKING POWDER Why homemade?! Because it does not contain the chemicals and preservatives that go into commercial baking powder!! - Sift 1/4 cup cream of tartar and 2 Tablespoons baking soda, 3 times into a small bowl. Store airtight at room temperature. Lasts about a month . Homemade baking powder may clump after being stored, so just resift as needed. Use in the same proportions as commercial

Good with Anything Baking Powder Biscuits

One of my very dear friends gave me a little book 20 years ago called "Biscuits and Scones", by Elizabeth Alston. I have used this recipe ever since. If you just want good old "down-home" biscuits, these are it. I'm going to put a recipe for biscuits made with yeast that are also wonderful and biscuits made with cream that you can add sugar too and use for shortcakes also.

  • 2 cups all purpose flour

  • 2 teaspoons baking powder(See recipe for homemade)

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/3 cup vegetable shortening

  • 2/3 cup buttermilk

Heat oven to 450 degrees (I prefer 425 degrees). Put flour,baking powder and salt into a large bowl and stir to mix. Add shortening and cut in with a Granny fork or pastry fork, until mixture looks like fine granules. Add buttermilk and baking soda and stir with a fork until a soft dough forms. Turn dough out onto a lightly floured pastry cloth and knead 10 times. Roll dough out into a circle about 1/2 inch thick. Using a 2 1/2 inch cutter, cut out biscuits and place on an ungreased cookie sheet. ALWAYS CUT STRAIGHT DOWN WITH CUTTER AND DO NOT TWIST. YOU WILL SEAL THE EDGES OF THE BISCUIT AND IT WILL NOT RISE PROPERLY Press scraps together, roll out and cut again. Bake about 14 minutes until medium golden brown. Serve with butter and honey or strawberry prerserves. Makes about 1 dozen.

Wednesday, April 9, 2008

Classic Yellow Cake

This is the recipe I promised to go with the 2 different chocolate icing recipes, I have listed. It is my youngest daughter's favorite birthday cake, Yellow cake with yummy chocolate icing. Hooray for birthday candles!!
  • 2 1/2 cups cake flour(not self rising)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter flavor shortening
  • 1 1/4 cups sugar
  • 2 Eggs
  • 2/3 cups milk
  • 2 teaspoons pure vanilla extract
  • Chocolate butter cream or chocolate ganache type frostings, listed with chocolate cakes-

Grease and flour 2 8 inch cake pans. Preheat oven to 350 degrees. In a small bowl, combine the flour,baking powder, and salt. Blend with wire whisk. Have a sifter on a sheet of wax paper and pour dry ingredients into sifter and sift onto wax paper. Put shortening and sugar into a large bowl and cream together, scraping down sides of the bowl, as you go. Add one egg at a time, beating well after each one. Stir the milk and vanilla together in a one cup measure and add alternately with the dry mixture(the one you sifted). Beat well after each addition and be sure to scrape down the sides of the bowl with a rubber spatula, as you work. Pour and spread half(about 2 cups) the batter into one cake pan, scrape the remaininbg batter into the other cake pan. Place the pans at least one inch apart on the center rack of your preheated oven. Bake 20-25 minutes or until a toothpick inserted in the center, comes out clean. Remove the pans from oven and place on cooling rack. Cool 5-10 minutes and then remove from pans, inverting on racks so top side is up. Cool completely before frosting. Ice with chocolate icing(see chocolate cake recipe)

Friday, April 4, 2008

Devil's Food cake 1

This cake recipe was given to me by my Great Aunt Em. It is the very best ever!! She made all of we great nieces a family cookbook when we got married and it has been a wonderful source for the many years I have had it. the frosting I use is a good old butter cream frosting, my favorite. this frosting is terrific on a nice yellow cake, too. If you want even more intense chocolate flavor, then you can use the chocolate ganache type frosting under my Devil's Food Cake II.

  • 2 Scant cups sugar

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup butter flavored shortening

  • 2 cups cake flour (not self rising)

  • 1 cup cold water

  • 1 teaspoon soda

  • 1 tablespoon hot water

  • 3 Egg Whites

Preheat oven to 350 degrees. Grease AND flour 2 9 inch cake pans. In a large bowl, sift together the sugar and unsweetened cocoa, 3 times. Add the shortening and cream together. Alternately add the cake flour and cup of cold water. Mix until smooth. In a small bowl, dissolve the baking soda in the hot water and add to cake mixture. In another medium bowl, beat the 3 egg whites until stiff peaks form. Fold the egg white into the other cake mixutre until completely incorporated. Pour into prepared cake pans and bake for 25-30 minutes, check with toothpick for doneness. Cool on wire cooling rack for 20 minutes and invert out of pans onto racks, turning so the top is up. Cool completely and ice. Place one cake layer, top down on cake plate and spread with one cup of frosting. Add other layer, top up and ice top and sides. Enjoy!!!

CHOCOLATE BUTTER CREAM FROSTING ( or plain butter cream without chocolate)

  • 1/4 cup butter, softened

  • 1 teaspoon real vanilla extract

  • 1/4 teaspoon salt

  • 1 pound confectioner's sugar

  • 1/3 to 1/2 cup CREAM (be sure to use cream or half and half as that is what gives it, it's rich taste!)

  • 6 Tablespoons unsweetened powdered cocoa or 2 ounces unsweetened cocoa, melted

Cream butter in large mixing bowl. Mix in the powdered or melted unsweetened chocolate. Add vanilla extract, salt, sugar and cream. Beat until smooth and of spreading consistency. If you want to make butter cream icing and not with chocolate, just eliminate it, and you can add a few drops of food coloring if you want color in it.

Devil's Food Cake II

This is another really good chocolate cake that uses sour cream. The icing is wonderfully rich, very much a ganache type, and great on any chocolate cake. I got this recipe from Mary Engelbreit's "Queen of the Kitchen" cookbook. this recipe works well at high altitude, without adjustments. I live at 6500 feet and it has always done well.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 1/4 cups unbleached flour( I use King Arthur's or Pillsbury)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 cup shortening (Can use butter flavor but don't have to)
  • 1 3/4 cups sugar
  • 1 teaspoon REAL vanilla extract
  • 2 large eggs
  • 1 1/3 cups sour cream

Preheat oven to 350 degrees. Grease AND flour 2 9-inch round cake pans. In a small bowl, whisk together the cocoa and boiling water until smooth. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the shortening, sugar, and vanilla with an electric mixer until "sandy" textured. Add the egss, one at a time, beating well after each addition. On low speed, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour. Add the cocoa mixture and blend well. Divide the batter between the prepared pans. Bake for 40 minutes, or until a toothpick inserted near the center comes out clean. Place the pans on wire racks and let cool for 20 minutes. Invert the layers onto the racks, then turn them right side up and let them cool completely. Place one cake layer on a serving plate and spread with about 1 cup of the frosting. Top with the remaining cake layer and spread the remaing frosting over the top and sides of the cake. This cake is also good with a white seven minute type frosting.


  • 6 ounces semi-sweet chocolate, chopped (you can also use chocolate chips!!)
  • 2 Tablespoons water
  • 1/2 cup sugar
  • 4 large Egg yolks
  • 3/4 teaspoon real vanilla extract
  • 1 cup(2 sticks) unsalted butter, cut into small pieces at room temperature

In a double boiler, set over simmering water, melt the chocolate with the water, whisking until smooth. Transfer to a large bowl. In the cleaned double boiler set over simmering water, mix the egg yolks and the sugar and heat, whisking constantly, for 3 to 5 minutes, until the sugar is dissolved and the mixture is pale and thick. Stir into the melted chocolate, then add the vanilla. With an electric mixer, beat the frosting on high speed for 3 minutes or until cooled to room temperature. Beat in the butter, one piece at a time, beating until smooth after each addition.

Wednesday, March 19, 2008

Lemon Cream Dessert

This would be a fabulous Easter dessert!! Not only does it look nice with pastel sprinkle or candied lemon peel on top, it is full of lemony taste for Spring. I would recommend making this the night before so it sets up well, but if you make it the day of a dinner, allow 6 hours for it to be set. this came from "Taste of Home" originally, but I made some changes, as I usually do. Happy Easter, Happy Spring!!

  • 3 Egg Yolks Beaten
  • 1 1/2 cups sugar

  • 1/3 cup plus 2 Tablespoons cornstarch

  • 1 1/2 cups cold water
    • 3 Egg yolks, lightly beaten
    • 3 Tablespoons butter, cubed
    • 2 teaspoons grated lemon peel
    • 1/2 cup fresh lemon juice
    • Crust:

    • 1 cup unbleached flour( I use King Arthur or Pillsbury)

    • 1 cup finel chopped walnuts and pecans mixed(I changed this to a mix and the flavor is great)!

    • 1/2 cup or 1 stick cold butter


    • 1 8 oz. package cream cheese, softened

    • 1 cup powdered sugar

    • 2 cups cold milk

    • 2 packages(3.4 ozs. each) instant vanilla pudding

    • 1 teaspoon vanilla extract

    • 2 8 oz. cartons frozen whipped topping, thawed(or 1- 16 oz. carton)

    In a small saucepan, combine sugar and cornstarch: gradually stir in water until smooth. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil, cook and stir for 1 minute. Remove from the heat, stir in the butter and lemon peel. Gently stir in the lemon juice. Refrigerate until cool.

    In a bowl, combine the flour and nuts. Cut in butter until mixture resembles coarse crumbs. I use a food processor for this and it does a great job and mixes it so well. Press into the bottom of a greased 13x9x2 inch pan.Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool on wire rack.

    In a mixing bowl, beat cream cheese and powdered sugar until smooth; Carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes: beat in vanilla. Fold in one 8 oz. carton of topping, spread over lemon layer. Spread with remaining carton of whipped topping. Chill for at least 6 hours, preferably overnight, before serving. 12-16 servings

    Chocolate Cream Pie

    Who can resist a piece of chocolate cream pie, mounded with real whipped cream and chocolate sprinkles?? Not and kid I knew!! Children adore this pie and it is a staple, even at Thanksgiving in my family. This pie can be made with a traditional crust(see my pie crust recipe or with a graham cracker crust, which is what my family prefers. So take a forkful of creamy heaven and savor every bite!

    • 4 Egg yolks

    • 3 scant cups milk

    • 1 1/2 cups sugar

    • 1/3 cup cornstarch

    • 1/2 teaspoon salt

    • 2 oz. unsweetened chocolate

    • 1 Tablespoon vanilla

    • 1/2 pint whipping cream

    • 9 inch graham cracker crust(Keeble makes a great Lite crust) or you can make from scratch- Combine 1 1/2 cups graham cracker crumbs with 1/3 cup sugar and 1/3 cup melted butter, in a bowl. Press and pat the mixture into a 9 inch pie plate, in the bottom and up the sides. Bake 8-10 minutes in a 350 degree oven and cool.

    In a saucepan combine the sugar, cornstarch and salt. Blend egg yolks and milk and add to sugar/cornstarch mixture. Cook over medium heat to boiling, stirring constantly. Boil 1 minute. Remove from heat, add vanilla and melted chocolate, stirring thoroughly with a wire whisk. Pour into baked pie shell and cover with wax paper. Refrigerate for an hour or more. Whip the cream until slightly stiff. Remove wax paper and mound whipped cream on pie. Sprinkle with chocolate sprinkles. Enjoy!

    Good for you cookies with everything

    These healthy cookies are also delicious!! My husband loves them and they use brown sugar instead of white sugar, too. I got this recipe form my favorite magazine "Taste of Home", but have a couple of revisions. First it does not make 6 dozen like it says, but rather 4 1/2 dozen also, if you are chocolate people, you can add 1/2 cup mini chocolate chips, they are good too. So bake up a batch and watch the kids dig in for seconds!

    • 1 cup butter- flavor shortening

    • 1 cup creamy peanut butter

    • 2 cups packed brown sugar(I use light)

    • 4 Egg whites(save yolks for something else)

    • 1 teaspoon vanilla extract

    • 2 cups unbleached flour(I use King Arthur or Pillsbury)

    • 1 teaspoon baking soda

    • 1/2 teaspoon baking powder

    • 2 cups crisp rice cereal

    • 1 1/2 cups chopped nuts(I like pecans)

    • 1 cup flaked coconut

    • 1 cup quick-cooking oats

    In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the egg whites and vanilla. Combine the flour, baking soda and baking powder: gradually add to the creamed mixture and cream well. Stir in the cereal, nuts, coconut and oats.

    Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheete. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees for 7-9 minutes. Remove to wire racks to cool. Yield 4 1/2 dozen-

    Tuesday, March 4, 2008

    My favorite chocolate chip cookies

    These are just the best cookies and they work well at high altitudes!! The secret is I don't put in as many chocolate chips! So many people like to eat chocolate chip cookie dough and I think that 12 ozs. or 2 cups of chips drowns out the cookie. If you want you can add the whole bag, of course, but try it once with less chips. This recipe came from a series of cookbooks in Colorado called "Kitchen Keepsakes"and I made a couple of changes. They are wonderful for high altitude(I live at almost 7000 feet) and work well at all altitudes. I don't know if the cookbooks are available any more.

    • 1/2 cup butter

    • 1/2 cup butter flavored Crisco, you can use 1 cup butter flavored Crisco and eliminate the butter

    • 3/4 cup white sugar

    • 3/4 cup brown sugar, packed

    • 1 tsp. vanilla

    • 2 Eggs

    • 2 1/4 cup unbleached flour( I use King Arthur or Pillsbury, or unbleached Wheat Montana when I can get it )

    • 1 tsp. baking soda

    • 1 tsp. salt

    • 1 1/2 cups chocolate chips or 3/4 of a 12 oz. bag

    • 1 cup chopped nuts(optional)

    Bream butter, shortening, sugar and vanilla. Add eggs and mix well. Add the dry ingredients and thoroughly mix. Stir in chocolate chips and nuts, if desired. Drop by heaping teaspoonfuls onto ungreased cookie sheets and bake at 375 degrees for 8-10 minutes or golden brown. Remove from oven, and let set for 2 or 3 minutes. Remove from cookie sheet onto cooling racks. Makes 3 dozen-

    Thursday, February 21, 2008

    Chocolate Sheet Cake

    Okay, this is for all my family and friends who requested it!!I've had this recipe for years and years. It is always a winner and when made in the jelly roll pan, makes a large quantity for school functions, pot lucks, etc. Although my family has never had a hard time finishing it off!! This also makes a great 9x13 cake. I will give diections for both. Be sure to put confetti sprinkles on the top. It makes it look so festive.

    • 2 1/3 cups flour( I use Pillsbury or King Arthur unbleached)

    • 2 cups sugar

    • 1 teaspoon baking soda

    • 1 cup butter

    • 1 1/4 cups water

    • 4 Tablespoons cocoa

    • 1/2 cup buttermilk

    • 2 eggs, beaten

    • 1 teaspoon vanilla extract


    • 1/2 cup butter

    • 4 Tablespoons cocoa

    • 6 Tablespoons buttermilk

    • 1 teaspoon vanilla extract

    • 1 pound powdered sugar

    • 1/2 cup chopped pecans(optional)

    Preheat oven to 350 degrees for 9x13 cake and 400 degrees for jelly roll pan. To make cake, mix flour, sugar and soda in bowl. Bring butter, water, and cocoa to a boil in a saucepan. Pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs, and vanilla. Beat well. Pour into a greased 9x13 pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in cake, comes out clean. If using a 17x11x1 jelly roll pan bake for 20 minutes or until toothpick inserted in cake, comes out clean. WHILE cake is in the oven, make frosting. Heat butter, cocoa and buttermilk to boiling. Remove from heat and mix in vanilla, powdered sugar and nuts, if using. Frost hot cake immediately with hot frosting. Will appear runny, but hardens as it cools and it HAS to be done this way so it seeps into cake and spreads smoothly on top. Sprinkle with colored sugars, if desired. Now watch it disappear!!

    Saturday, February 16, 2008

    Potato Refrigerstor Rolls

    I love these rolls!! They were in a little cookbook called"Knit One, Cook Two", that was put out by my mother and sister's knitting group, many years ago. This recipe was from a friend of theirs, Shigeno Hentschel. The dough will keep several days in the refrigerator, and you can bake up little at a time for your family, or you can lightly bake them and freeze them. this is such a versatile dinner roll and wonderful for the holidays. Yummy!!!

    • Potatoes(enough to make 1 cup mashed , saving water

    • 1 package yeast

    • 1 1/2 cups water from cooking potatoes

    • 2/3 cup butter(use only) SOFTENED

    • 2/3 cup sugar

    • 1 1/2 teaspoons salt

    • 1 cup mashed potatoes from above, UN-SEASONED

    • 2 eggs

    • app. 7 cups flour(I use King Arthur or Pillsbury, unbleached)

    Have 1/2 cup potato water at 110 to 115 degrees. Add yeast and set aside. Preheat oven to 425 degrees.

    Cream butter, sugar, and salt in a large bowl. Add mashed potatoes to butter mixture. Beat eggs and add to yeast mixture. Beat egg-yeast mixture into pota mixture, in large bowl. Add remaining 1 cup potato water. Add flour until dough no longer sticks to bowl. Knead until smooth. Let rise in a warm place until double in bulk(about 2 hours).

    Punch down and make up what is needed into rolls. Round rest of dough in bowl and butter top. When taken from refrigerator, let rise(warm up) before making up.

    Form rolls( I roll my out into a corcle, cut in wedges and roll up crescent style, make sure you tuck the points under). Place on cookie sheets( I let mine rise 15 minutes or so) and bake 15-18 minutes, or lightly browned. if baked and frozen, brown in oven when ready to serve. Makes 4 dozen

    Friday, February 15, 2008

    Jo Blom's Brownies

    This is the most wonderful recipe for brownies!! It is easy, looks nice and chocolatey wonderful! All of the women in my family use it and received the recipe as brides-

    • Melt 2 squares unsweetened chocolate and 1/2 cup butter or margarine(I always use butter!), in a large saucepan. Remove from heat and add 1 cup sugar, 1/2 cup flour, 1/2 teaspoon baking powder, and a pinch of salt.

    • Beat 2 eggs in a separate bowl and add 1 teaspoon vanilla, cream together.

    • Add egg mixture to large saucepan and with a wooden spoon(or any large spoon), stir the mixture until smooth and egg mixture is incorporated.

    • Pour into a greased 8x8 inch square cake pan and bake at 350 degrees for 20-25 minutes. DO NOT OVERBAKE!! Check with toothpick and should still be a little moist.

    • Cool on a cooling rack for 10-15 minutes and dust with powdered sugar. Cut in squares and watch them disappear.

    Wednesday, February 6, 2008

    Holiday Sugar cookies

    I've had this recipe since I was a young bride. It is a little different than your usual sugar cookie recipe, with the addition of nutmeg and the way the eggs are added. It makes wonderful crisp cookies which you can sprinkle with colored sugars only or ice. What a fun way to spend an afternoon with kids or grandkids. My kids all like these iced and still as grownups fight over the colors they want to use to ice them, but I love the crisp, nutmeg taste of them with sprinkles only.

    • 2 Egg yolks

    • 1/2 cup sugar

    • 1 cup UNSALTED sweet butter, softened

    • 1 cup sugar

    • 2 Egg whites

    • 1 teaspoon baking soda

    • 1 teaspoon cream of tartar

    • 1/2 teaspoon ground nutmeg

    • 1/4 teaspoon salt

    • 1 teaspoon vanilla

    • 3 1/2 cups unbleached flour(I use King Arthur or Pillsbury)

    Beat egg yolks and 1/2 cup sugar until thick and lemon colored, reserve. In a large bowl, cream butter and 1 cup sugar until light and fluffy; beat in egg whites(batter may look curdled). Mix in egg yolk mixture you reserved, baking soda, cream of tartar, nutmeg, salt and vanilla, gradually add flour. Cover and refrigerate for an hour or 2. The dough gets really hard if left overnight in the frig, but just put it out about an hour before you use it, to warm it a little and it is fine. Heat oven to 375 degrees. Roll out dough on lightly floured pastry cloth or board to a scant 1/4 inch if using sprinkles and a heavier 1/4 inch if icing, so cookies won't break. Cut into shapes(Valentine hearts, Halloween shapes,Christmas) . Place on GREASED cookie sheets and sprinkle with colored sugars, if not icing. Bake until light brown, 8 to 10 minutes. Cool on racks. If icing, put confectioners sugard in small bowls and add cream or milk to desired consistency(not too runny) and then color with food coloring or Wilton icing pastes/gels. Spread on cooled cookies and decorate with sugars, etc.

    Oatmeal Bread- Makes 2or 3 laoves

    There is nothing so satisfying as a slice of warm Oatmeal Bread on a cold winter's day with a bowl of homemade soup! This bread uses dark molasses so it is a nice dark brown color when finished with a warm, soft inside. So start kneading and enjoy!

    • 2 packages dry yeast

    • 1 cup warm water

    • 1/4 cup dark molasses

    • 1/2 teaspoon salt

    • 1/2 cup unbleached flour

    • 1 1/4 cups scalded milk, cooled to lukewarm

    • 1/4 cup molasses or honey

    • 1 Egg

    • 2 teaspoons salt

    • 2 cups unbleached flour( I use King Arthur or Pillsbury unbleached)

    • 2 Tablespoons shortening

    • 1 cup quick cooking rolled oats ( I use organic)

    • 3 1/2 cups unbleached flour

    First, I scald my milk and get it cooling. Then in a large bowl combine yeast, warm water, dark molasses, salt and 1/2 flour. Beat until smooth and let stand in a warm place for 15 minutes. Add Scalded milk, molasses or honey, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 1/4- 3 1/2 cups more flour. Form into a smooth ball, cover with bowl and let rest 10 minutes (see photo). Knead dough for 5 minutes on a flour covered pastry cloth and shape into 2 or 3 balls, cover with cloth and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard loaf pans or 3 8x4 inch pans. The smaller ones are nice for gifts at Christmas or to share with friends and neighbors on a cold day. Cover and let rise in a warm place 45 minutes or until doubled in bulk. Bake on middle rack of the oven for 35 to 40 minutes.

    Friday, February 1, 2008

    Banana Bread a la Food Processor

    I acquired this yummy recipe from a class I took 25 years ago, when Cuisinart introduced their food processor. Very easy and quick to make, besides being delicious, it has been a staple in my recipe box ever since.

    • 2 very ripe medium sized bananas, peeled and cut into 1 inch pieces
    • 1 TBLS. lemon juice
    • 1/2 cup slivered almonds or slightly chopped pecans(can toast the pecans too)
    • 1 3/4 cups unbleached flour(I use King Arthur or Pillsbury)
    • 2/3 cup sugar
    • 1/2 cup butter or margarine(I use butter) at room temperature, cut into 8 pieces
    • 1/3 cup milk
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • Preheat oven to 350 degrees

    Fit processor with steel blade. Place bananas and lemon juice in work bowl and process until bananas are mashed, about 5 seconds. Add 1/4 cup of the nuts, and all remaining ingredients to banana mixture. Process on/off 10 to 12 times, or until flour is moistened well. Do not overprocess. Batter should be slightly lumpy. Pour batter into greased 8 1/2 x 4 1/2 or 9x5 loaf pan. Sprinkle with remaining 1/4 cup nuts(chopped) over batter. Bake until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool bread 15 minutes in pan. Remove from pan and finish cooling on wire rack. Cut a warm piece, savor and enjoy!

    Thursday, January 31, 2008

    Teenie's Cinnamon Rolls

    These are the best cinnamon rolls ever and very easy to do!! I got this recipe when I was first married many years ago, from a dear friend of my grandmother's and have used it so much, I can't tell you. It starts with Pillsbury Hot Roll mix and ends gloriously.

    • Follow the directions on a box of Pillsbury Hot Roll mix and add 1 teaspoon fast acting yeast and 1/4 cup sugar.

    • Syrup- In a cast iron skillet, melt 4 TBLS. butter and add 3/4 cup packed brown sugar. Stir until dissolved. Remove from fire and stir in 1/4 cup water. Return to fire and stir till thick. Set aside to cool. You can do this first and then make dough, so it will be warm not hot.

    • Knead dough on a flour sprinkled pastry cloth and roll into a rectangle about 1/4 inch thick. Spread the dough with softened butter and sprinkle with a mixture of 3/4 cup sugar mixed with 4 teaspoons cinnamon. Roll dough from long side and after a couple of turns, spread roll with butter and sprinkle with cinnamon sugar agin(see photo). Finish rolling dough into long log. Take a paring knife and cut the log into 1 1/2 inch slices and place in skillet, on top of warm syrup. place the cut side down(see photo).Cover with damp cloth and let rise on stove until double, about 30 minutes. Bake at 350 degrees for 20 minutes, might need 5 more minutes at high altitude. Rolls should be nice and brown and firm to the touch. Invert onto a platter or cookie sheet, immediately after taking from the oven. Enjoy with a cup of coffee or tea or a cold glass of milk!!!

    Sunday, January 27, 2008

    Pecan Pie a la Camelia Grill

    This is the most mouth watering recipe for Pecan pie that I have ever tasted!! It comes from the Camelia Grill which is located in New Orleans. Luckily, it survived Katrina and is located in the old Garden District near Tulane University. When you order their pecan pie, they slather the Grill with butter and heat the pie up for you. Heavenly! My sister got the recipe from them many years ago and it is the only pecan pie recipe we use. Enjoy!

    • 4 Eggs

    • 1/4 teas. salt

    • 1/4 cup melted butter

    • 1 1/4 cups light corn syrup

    • 1 1/4 cups firmly packed brown sugar(I use and prefer light)

    • 1 teaspoon vanilla extract

    • 1 unbaked 9-inch pastry shell(pie crust) See my blog for recipe

    • 1 cup chopped pecans

    Preheat oven to 350 degrees. Beat eggs with a wire whisk or fork until completely mixed. Add salt, butter, syrup, sugar, and vanilla; mix well with whisk. Pour into pastry shell, sprinkle with pecans.( i break my pecans into pieces rather than chopping, like in a food processor. I like the pieces "chunkier"). Bake at 350 degrees for 45 to 50 minutes on the middle rack.

    Saturday, January 26, 2008

    Simple perfect pie crust (2 crusts)

    Just like the one crust pie, the 2 crust pie just requires a few more ingredients.

    • 2/3 cup butter flavor shortening

    • 2 cups of flour( I prefer the King Arthur unbleached white or Pillsbury unbleached white)

    • 1/4 teaspoon salt

    • 2 Tbls. sugar (if sweet or fruit pie)

    • scant 2/3 cup water

    Combine the flour, salt, and sugar in a large bowl. Add the shortening and work it into the flour mixture until it resembles crumbles. add the water and form into a smooth, soft ball. You can add more water, a little at a time until it reaches the soft ball consistency.(Please see my 1 crust recipe for water explanation). Divide dough in half, saving 1/2 for the top crust or an additional bottom crust for another pie. Working with a rolling pin and pastry cloth sprinkled with flour, roll the crust out into a 1/8 inch thick circle to fit into an 8 or 9 inch pie pan(I prefer metal). the thickness should be so, that it doesn't get holes when you lift it. If you need more four on your pastry cloth, just add a little, as you work. Fit the crust into the bottom of the pie pan with crust draped over the edges. Working with crust on edges, form top rim by crimping the crust between fingers as you go around. Tear off excess dough as you work, to be used for cinnamon crust later. If baking before filling, you will need to take a fork and make 4 0r five impressions in the bottom crust and 3 or 4 at intervals arouind the side. This is so it will hold it's shape while baking.

    CINNAMON CRUST- Take scraps and roll out again to a 1/8 inch thickness. Put on baking sheet or pizza pie pan. Spread with softened butter or margarine and sprinkle with a mixture of 1 cup sugar and 4 teaspoons cinnamon mixed together. Save cinnamon sugar mixture that is left in a container for another time. Bake with pie until crust is golden brown on top and bottom. Best snack ever!! My kids still love it as grownups!!

    Simple, Perfect Pie Crust( 1 crust)

    I've always been told that my pie crust is "to die for" and the best people have ever tasted The Secret to perfect pie crust is Enough water, particularly in drier climates, and butter flavor shortening. Dry crust that doesn't hold together well and form a nice, soft ball is not flaky to me but just dry. Too many bakers say water makes it tough, but I disagree.There are many kinds of pie crusts and we will learn several of them, but this is your basic, go-to single pie crust.

    • 1/2 cup butter flavor shortening

    • 1 1/2 cups flour (I prefer King Arthur unbleached white flour or Pillsbury unbleached white)

    • pinch of salt

    • 1 Tbls. sugar(if making a sweet or fruit pie)

    • scant 1/2 cup water

    Combine the flour, salt, and sugar in a medium bowl. Using a Pastry fork, cut the shortening into the flour mixture until it resembles crumbles. Gradually add the water until a SOFT ball is formed, and all the flour crumbles are mixed in well. At this point, you can add a bit more water at a time, if needed. Using a rolling pin and a pastry cloth sprinkled with flour.(both available at grocery stores, cooking shops, wherever kitchen utensils are sold), roll the ball out into a flat and fairly thin circle, about 1/8 inch thick. Just thick enough so it won't get holes when lifted. If you need more flour on the pastry cloth, just add a little as you work. Take an 8 or 9 inch pie pan(I prefer metal), and fit pie crust down in the bottom and hanging over sides. Working around rim, form crust into ridge and crimp edges between your fingers as you work. If too much crust, and there will be, tear off excess and save for cinnamon crust(recipe to follow). You are now ready to fill and bake or in the case of cream pies, bake crust and fill later. If baking the crust first, take a fork and make 4 or 5 impressions in the bootom and 4 or 5 more around the sides. This is to hold the shape while baking the crust before filling. The recipe will give directions on which way to bake.

    CINNAMON CRUST- Using the scraps from your pie crust, re-roll the dough out to the same 1/8 thickness. Put crust on baking sheet or pizza pan. Spread softened butter or margarine over the entire crust and then sprinkle with a mixture of 1 cup sugar mixed with 4 teaspoons cinnamon. Save the leftover cinnamon/sugar mixture in a little container to use later. Bake with pie or crust until golden brown both on the top and bottom. The best snack ever!!! My kids all still love it!!