jeudi 19 janvier 2017

Amish Cinnamon Bread2



1/3 cups sugar1/3 cups flour1/3 cups lukewarm milk 90-100 F (32-38 C)10 g fresh yeast or 4-5 g active dry yeast or 0.3 g instant yeast 3 tsp, 1 tsp, 3/4 tsp


2 cups all-purpose flour1 cup white sugar2 teaspoons baking powder1 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 teaspoon salt3 eggs2/3 cup vegetable oil1 tablespoon vanilla extract1 cup chopped nuts2 apples – peeled cored, chopped


FOR THE “STARTER”: In a small bowl, combine ingredients for the starter. Place the bowl in a warm (not hot) location, free from drafts. Wait for about 10 minutes or until yeast activates – it will become foamy and show signs of expansion.FOR THE BREAD: Combine together flour, sugar, baking powder, baking soda, cinnamon, and salt.In a large mixing bowl, mix together the “starter”, eggs, oil and vanilla. Stir in the sifted ingredients and mix until just blended (do not overmix). Finally stir in the chopped apples and nuts. Divide the batter evenly between two lightly greased and floured 9×5 inch loaf pans.Bake in 350 F (175 C) preheated oven for 50 minutes. Check for doneness with a toothpick inserted into the center of a loaf – it has to come out clean.

mercredi 18 janvier 2017




⅓ cup unsweetened Dutch process cocoa powder
⅓ cup hot coffee
1¾ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup buttermilk
¾ cup dark chocolate chips


1½ cups powdered sugar
3 tablespoons unsweetened Dutch process cocoa powder
pinch of salt
2 teaspoons vanilla extract
2 to 4 tablespoons milk or water


Preheat the oven to 350ºF. Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
In a small bowl, mix together the cocoa powder and hot coffee until the cocoa powder has dissolved.
In another bowl, whisk together the flour, baking powder and salt.
In the bowl of a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time, mixing for 1 minute after each addition. Mix in the vanilla. Add in the flour mixture and mix just until combined. Very carefully mix in the coffee/chocolate mixture until combined. Add in the buttermilk, then fold in the chocolate chips. Pour the mixture into the prepared loaf pan and smooth the top.
Bake in the preheated oven until a tester inserted in the center comes out clean, 50-60 minutes. Allow the cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.
Meanwhile, to make the glaze, sift together the powdered sugar and cocoa powder. Stir in the salt and then the vanilla. Whisk in 2 tablespoons of milk, then continue to add the liquid until the glaze reaches the desired consistency.
When the cake is cooled, pour the glaze over the top of the cake. Let the cake sit for 30 minutes before cutting and serving.
adapted from

mardi 17 janvier 2017

Carrot Cake Cheese Cake


18 oz cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 tsp vanilla
3/4 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 Tbsp butter, softened
1 Tbsp reserved pineapple juice
Dash of salt


Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.
Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

lundi 16 janvier 2017

Southern Creamy Pralines


This is a very old family recipe
3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans

How to make it

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.
t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil**

Southern Style Chicken and Dumplings

adapted from backtothecuttingboard


1 large fryer chicken (4-5 lbs.), neck and gizzards removed
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
Kosher salt, to taste
Pepper, to taste
3 cups cake flour
3/4 tsp. baking soda
3/4 tsp. salt
4 1/2 tbsp. shortening*
1 cup milk
*I imagine you could use butter, but I haven’t tried it. I’ve never been a fan of shortening, but I stuck to the recipe because I didn’t want to mess with its “right”-ness. You know Cracker Barrel and Southern grandmas aren’t afraid of using shortening.


  1. Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for 1 hour or until cooked through (about 165 degrees). While the chicken is cooking you can skip to Step 4 and start making the dumplings or you can wait until the chicken is fully cooked.
  2. Once chicken is done, remove from the broth and let cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
  3. Pour the chicken broth through a fine mesh sieve lined with cheese cloth (I improvised and used a coffee filter), discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
  4. Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
  5. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
  6. Roll out the dough onto floured surface that you don’t mind cutting on. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, at least 30 minutes or up to several hours.
  7. In a large pot or dutch oven over medium-low heat (depending on your stove, you may need to increase the temp slightly), bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes.
  8. Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes (or longer, depending on your stove or if you want a thicker broth). Season generously with salt and pepper.
adapted from backtothecuttingboard

dimanche 15 janvier 2017

Hamburger Soup


1 1/2 pounds lean ground beef
3 stalks celery, chopped
1 medium onion, chopped
4 cups shredded cabbage
1 sweet bell pepper, chopped
1 clove garlic, minced
1 8oz can tomato sauce
4 cups beef broth 
1/2 tsp seasoning salt
1/2 tsp basil
1/4 tsp garlic powder
salt and pepper to taste


In a large skillet, brown ground beef, onions, celery, garlic and pepper together until meat is no longer pink. Add cabbage and cook together for a couple of more minutes. Drain if needed. Add seasoning. 

Transfer meat and vegetables to stock pot, add beef stock and tomato sauce. Mix well. Simmer on low for 30 to 45 minutes. Season to taste before serving.  

- See more at:

samedi 14 janvier 2017



1 Box German Chocolate cake mix
1 3oz box instant vanilla pudding
3 large eggs
1/3-1/2cup oil (depending on cake mix brand)
1 1/4 cup water (depending on cake mix brand)
1 8 oz cream cheese - soft
1 scant cup granulated sugar
1 12oz frozen whipped topping (I couldn't find 12oz and used 9oz)
1 scant cup confectioners sugar
1 cup chopped pecans (or nuts of choice)
1 Giant Hershey bar - grated (not regular size)


Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8" pans - greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.

Frost cooled cake and enjoy! SO good. Even better the next day.
Note: "Scant" means just slightly short of.

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