Pasta e Fagioli

I don't know about you but our weather here in Cascade has been more than a little on the chilly side lately and when that happens, there is nothing better than a hot cuppa soup, one of which is Olive Garden's Pasta e Fagioli Soup.  I didn't feel like driving 24 miles to Hagerstown to Olive Garden so I came up with this version of my own.  

I really hope you enjoy it as much as I do!

Pasta e Fagioli

Ingredients

1 cup ditalini pasta, uncooked

2 tbs olive oil

½  lb spicy Italian sausage, casing removed

½ lb hamburger meat

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and grated

2 stalks celery, diced

3 cups beef broth

2 cups water

1 qt whole tomatoes or 15 oz tomato sauce + 15 oz diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1 tsp thyme

Salt and pepper, to taste

2 cups dried navy beans

Boil beans until nearly done and set aside.  Cook hamburger meat and Italian sausage until done, drain and set aside.  Sauté the onion and celery in oil until tender but not done.   In a large stock pot, add the beef broth, water, tomatoes, vegetables, beans, meat and spices.  Simmer for at least an hour.  Add the pasta and cook until done then serve.  

Serve with grated parmesan, a warm bread and a salad.  

~hugz n blessingz~

Elizabeth

Gluten Free/Vegan Tiramisu Pancakes

Oh my gosh, I can't believe that these taste as good as they did.  This was the first time that I made them and I was happily surprised at the outcome.  I found the original pancake recipe on the PETA website http://www.peta.org/living/food/chef-chloe-tiramisu-pancakes/ and I tweaked it a bit because they were not originally gluten free, just vegan.  I hope you enjoy them as much as I did!

Gluten Free/Vegan Tiramisu Pancakes

The original is From Chloe’s Vegan Desserts titled : Tiramisù Pancakes

1 cup Betty Crocker Gluten Free Rice Flour Blend
1 Tbsp. baking powder
½ tsp. salt
¾ cold coffee
¼ cup maple syrup
1 Tbsp. McCormick's Imitation Rum Extract
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

• In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
• In a separate small bowl, whisk together the water, maple syrup, and rum.
• Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
• Gently fold in the chocolate chips.
• Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
• Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
• Let cook on the other side until lightly browned and cooked through, about 1 minute more.
• Remove from the skillet and keep warm in the oven.
• Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick (which it did frequently), add a little more water, 1 tablespoonful at a time.
• To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

Makes 2-3 servings of 2 pancakes each

*hugz n blessingz*

~Elizabeth

Lemon Sunshine Muffins

Ingredients for the Muffins:

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds

Ingredients for the Icing:
1 cup confectioners’ sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or line the molds with paper muffin cups.

2. In a large bowl whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt (I used Oikos greek yogurt), eggs, vanilla, lemon juice and melted butter together until well blended.

3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Divide the batter evenly among the muffin cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

5. For the Icing: Measure the confectioners’ sugar into a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. 

Serve.

Hugz n Blessingz

*Elizabeth*

Virginia's White Russian Cake

Every week I try to fix one goody to set on the sideboard for folks to munch on while waiting for dinner and this week it was my mom's White Russian Cake.  This has a smooth, creamy light flavor and does taste quite similar to a White Russian drink!

1 yellow cake mix
1- 4oz package instant chocolate pudding
1 cup vegetable oil
4-eggs
3/4 cup water
1/4 cup kahlua
1/4 vodka
1/2 cup sugar

Beat all ingredients together at high speed for 4 minutes then pour into a greased and floured (I use a combo spray with both in it) bundt pan.

Bake 50-60 minutes until done, test with a toothpick.

When done, turn onto cooling rack then glaze while warm.

Glaze:
9 tsp powdered sugar
1 1/2 tsp cocoa
2 tsp Kahlua
Hot water, enough to make a thin glaze.

*hugz n blessingz*

Elizabeth<3

Owner: Nostalgic Dreams Bed and Breakfast

http://www.nostalgicdreams.com

LACY'S MOIST PINEAPPLE UPSIDE-DOWN CAKE

As most of you know, I have a wonderful business partner who lives in Tennessee and he is my best friend as well.  Well, I told him a couple of weeks ago that I would like for him to start inputting some of his oh so wise and valuable information to our wonderful friends and followers and he gladly accepted the challenge.  He is a WONDERFUL cook and said this is where he would like to begin.  So, without further adieu, here is Lacy's Moist and WONDERFUL Pineapple Upside Down Cake recipe.  Thanks partner!

MOIST PINEAPPLE UPSIDE-DOWN CAKE

      ¼ Cup Butter

1  Cup Packed Brown Sugar     

1  Can ( 20 oz.) sliced pineapple in juice, drain and reserve the juice

1  Small jar maraschino cherries without the stems

1 Package Betty Crocker Super Moist  yellow cake mix

Oil and eggs as called for on the cake mix package directions

 Preheat oven to 350 degrees. I like to use a 10 inch black iron skillet.  Melt the butter in the skillet or 13 x 9 inch pan in the oven. Sprinkle the brown sugar evenly over the butter, stir until the butter and sugar are mixed together. Arrange pineapple slices over the brown sugar (you’ll have a few slices left over) and place a cherry in the center of each pineapple slice. Take the reserve pineapple juice and add enough water to make the amount that the cake mix package calls for.

Make the cake batter as directed on the package but use the pineapple juice instead of water.  Pour the mixture over the pineapple and cherries. Bake 40 – 45 minutes or until toothpick inserted comes out clean. Turn pan upside down on a serving plate leaving pan over cake 1 minute. Serve warm or cool. Store loosely covered.

*Hugz n Blessingz*

~Elizabeth

Clay Pot Chicken For Dinner, Why Not?!

Clay pot cooking has been around for centuries and I only caught onto it when we lived in Belgium a few years ago and my friend, Cecile bought me this Romertopf clay chicken casserole dish.  I had seen it at a restaurant where my interest was piqued and I wanted to try it as well.  It was on a much smaller scale but Cecile hooked me up when she bought me the pot.  Here’s the instructions for the most mouth watering, juicy, flavorful chicken you can cook in an oven.

1 whole chicken (I use around 5 lbs so I can have leftovers)

Your favorite “chicken” spices (I used rosemary, Lawry’s Season Salt, pepper, poultry seasoning and a smidge of regular salt, all up to you and what you like)

DO NOT PREHEAT OVEN!

The first time you use your clay pot you need to soak the lid and bottom for about 2 hours.  This helps create the moisture that will be transferred to your chicken as it cooks, that way the chicken will be moist from the moisture from the pot. 

After you soak your pot you need to rinse off your chicken and then season it with the herbs and spices you have chosen.  Just an fyi, I did not use more than 1/8 tsp of each seasoning on my chicken, except for the rosemary.  

Place the chicken with the BREAST SIDE DOWN into the pot.  The reason you need to do this is that the breast is the driest meat on the bird and if you place it upside down in the pot, the moisture will naturally gravitate that direction as well.  Add more seasonings if you like, adjust them to where you think that you would like then place the lid on the pot.   

Turn the oven on NOW to 425.  I cook my 5 lbs chicken about 1.5 hours. 

After 1.5 hours, I take the pot out of the oven and sit it on the stove.  It will still continue to cook the chicken because of the heat and steam that are built up inside the pot-so be forewarned, it will be VERY hot when it is opened and also full of steam.  I use oven mitts and a butter knife on the opposite side of the pot, to take the lid off so that the steam does not hit my face. 

Next, grab a couple of tongs or the lifters that you use when you take a turkey out and position them under the bird, lifting gently onto a platter.  Slice or quarter as desired.

I also like to change things up every now and again and instead of seasonings, I open a can of cream of chicken soup and cream of celery soup and spread over the top then cook the same way.  The reason I do this is so that I can use the juices that have dripped off of the meat in a gravy or sauce.  You can siphon out the fat so that it is less caloric if you like.  I do. 

You can find your own here! http://www.romertopfclaybakers.com/category/products/clay-bakers/

Spaetzle, Tiny Dumplings From Above

Do you know what Spaetzle is, have you ever eaten it before?  Spaetzle is a magical, tiny, mini dumpling or egg noodle that apparently dates back to 1725 and possibly even further back.  It is created using a spaetzle maker and the recipe includes eggs, flour, salt and either water or milk.  I use milk.  Spatzle History Here

Let me give you a little history of how I know about speatzle.  Years ago we were stationed at a NATO base which included 18 different countries and I was a bus monitor working under a German boss (who was awesome, by the way.)  Anyway, my boss asked if I would like to help with the annual Oktoberfest celebration and assist in making the TONS of spaetzle that was to be served that day, so I said yes.  I went, I made, I had oodles of fun and I loved it!  And before you ask, NO...I did NOT partake of the drinking but took home a couple of steins.  lol  Anyway, when my boss went home to Germany later that year to visit family, he brought me back a gift... A SPAETZLE MAKER!! I was so very happy!  I could now make my own to which my family would be subjected to for years to come.  :oD  I also have a good friend that is from Bavaria and she gave me a wonderful recipe for spaetzle, which I will share with you today.  I hope that you will try it sometime, broaden your horizons a bit!

Spatzle

Spaetzle Recipe

6-8 persons

3 eggs

3 cups all purpose flour

1 cup milk

1/2 tsp salt

1/4 tsp nutmeg (optional)

Fill a two quart pot of either water or broth (I usually use water as I am adding a sauce to the spaetzle) and let it begin to boil as you mix the ingredients.  Beat the eggs until foamy and then combine with the milk.  Mix together the flour, salt and nutmeg (if you like it) then add to the eggs and milk a little at a time.  The dough will be very wet, sticky and elastic.  

Sticky Dough

Fill the square basket in the spaetzle maker and place over the pot of boiling water.

Spatzle Maker Over Water

Begin to move the square basket back and forth over the top of the boiling water until empty then place temporarily over your dough bowl while you scoop out the cooked noodles.  (They only take a minute or so and will float to the top when cooked.)  I always scoop mine into a two quart covered dish that I can place in the oven to keep it warm while I am working on the next basket full of dough.  

Cooked Spatzle

As you can see, I use a large slotted scoop to dip it out and place it in the dish.  After all the spaetzle is finished cooking, I sometimes add a bit of butter or grate some cheese on top of it if I am not have a sauce with my dinner.  You can also treat treat it as a noodle and add any sauce and bake it if you like.  Be creative!  

I hope that you try this soon, you can find the spaetzle maker at Bed, Bath and Beyond, Amazon and Target.  If you have any questions, please, contact me and I will do my best to assist!

*hugz n blessingz*

~Elizabeth~

Homemade Biscuits!

Homemade Biscuits

2 cups all purpose flour
1/2 tsp salt
3 tsp baking powder
1/2 cup butter flavored Crisco + 2 Tbs butter flavored Crisco divided
1 cup milk

Oven at 450 (could be 425 but up to you). Grease your cookie sheet with the 2 Tbs butter flavored Crisco  Mix the dry ingredients together, cut in the rest of the Crisco  then add the milk, mixing gently until just blended. Put approximately 1 cup of flour on your counter (extra to listed above) and scrape your batter onto it. 

Sprinkle approximately 1 more handful of flour on top of it and FOLD the dough over in halves NO MORE than ten times. This will ensure your biscuits are light and flaky. Do not over kneed. Roll the dough to 1/2 or 5/8 in thick and cut with a floured glass, cookie or biscuit cutter. Place dough circles onto your greased cookie sheet then into the oven for about 15 minutes or until golden brown. 

Serve immediately.

Makes approximately 12 2 1/2" biscuits.

Note: I usually double this recipe, use a larger glass to cut the biscuits then I fill them with ham or sausage and cheese and then put them into individual freezer bags for the freezer. Nuke them in the microwave about 1 minute and you are good to go!

*hugz n blessingz*

~Elizabeth~

http://www.nostalgicdreams.com

http://www.facebook.com/nostalgicdreams

Virginia's Vodka Christmas Cake Recipe

Well, okay, it's a bit early yet but I am here (along with my mother's help) to make your Christmas season an absolute enjoyment, so without adieu, I give you Virginia's Vodka Christmas Cake Recipe.  Enjoy your holiday season! 

Once again this year, I’ve had requests for my Vodka Christmas Cake recipe so here goes. Please keep a copy in your files as I am beginning to get tired of typing this up every year! (Made mine this morning!!!!) ~Virginia

1 cup sugar

1 tsp. baking powder

1 cup water

1 tsp. salt

1 cup brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle Vodka

2 cups dried fruit

Sample a cup of Vodka to check quality. Take a large bowl, check the Vodka again to be sure it is of the highest quality then Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. 

At this point, it is best to make sure the Vodka is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck in the cup of dried fruit. Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. 

Sample the Vodka to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the Vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. 

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. 

Finally, throw the bowl through the window. Finish the Vodka and wipe the counter with the cat.

Obviously this recipe is in jest, Please do not follow the directions and do not drive a mixer or anything else when you try this recipe!  

Happy early Thanksgiving!

*hugz n blessingz*

~Elizabeth~

Tasty Enchiladas

Good afternoon!  We have been a wee bit busy around the Gilchrist household as of late but I wanted to share a recipe with you that my family loves and is great for FREEZING for later, Yeah!  Those are the best kinds of recipes to have you know.  You  can make double and put in the freezer (uncooked) for a rainy day when you don't feel like cooking or when you are on the go and you just don't have the time to jump in there and get even MORE things done than are what is called for during the day so I thought I would share a recipe with you that you can prepare in advance too.  

I was raised in Oklahoma where there were quite a few Mexican and Native American foods in our area.  I absolutely LOVE spicy food and this is the type of food that you can spice Up or Down.  lol  I am the  only non-wimp in our family so it is usually just on the edge of spiciness.  Okay, without further adieu, here is my enchilada recipe.  I do hope that you will enjoy with your family!

Enchiladas

1 lb. ground beef (your choice)

1 16 oz can of re fried beans

1 7 oz can of green chilies

1 large onion- chopped

1 large green pepper- chopped

4 cloves of garlic- minced

3 tsp ground cumin

2 tsp chili powder

1/4 tsp pepper

salt to taste

1 regular package of flour or corn tortillas

1 14 oz can of your choice of enchilada sauce

Chop the green pepper and the onion and mince the garlic then add to the ground beef in a large skillet and cook with the lid on until the beef is cooked and the veggies are sauteed.  Drain the beef mixture then return to the skillet adding the green chilies, cumin, chili powder, pepper and salt, and re fried beans and let simmer with lid on for about a half hour.  

Preheat oven to 350 and spray a 9x13 dish with cooking spray to prevent from sticking. Pour approximately 1/4 cup of the enchilada sauce into the bottom of the pan, tilting until all the dish is covered.  Take one tortilla in one hand and a large serving spoon in the other and fill the tortilla then roll the filled tortilla up and place side by side in dish, repeat until all meat is used.  Drizzle the rest of the sauce over the top of the enchiladas.  This will not cover them to make them soggy.  If you would like more sauce, please do.   Makes approximately 10 enchiladas.  Sprinkle with the cheese until covered and and then place in the oven for approximately 30 minutes or until the cheese is melted and slightly browned.  Remove and serve immediately with shaved lettuce, sour cream, salsa and Spanish rice.

As I stated before, this can very well be prepped in advance and frozen.  All you need to do to is place foil on top of this and put in the freezer then when you decide you would like to use it, put it in a COLD oven and bring it up to oven temperature as the oven gets warm.  Also, you will need to cook it with the foil on top as it will brown before it is cooked through.  You will need to almost double the cook time when comes directly from the freezer.  Or...just set out the morning of in the fridge and it should be thawed enough to use that evening.  You can make several of these and place in the aluminum pans to cook for a crowd as well.  It is easy to double/triple, etc the recipe.  Approximately 2 enchiladas per person.  If you would like to make more meat and just freeze it in containers, it can be done as well.  All you need to do is basically 1 onion/green pepper and 4 garlic cloves for each pound of meat/ one can of re fried beans as well.  Just cook as stated above and freeze in containers and pop in the microwave when you get home so all you need to do is fill the tortillas and cook.  Easy peasy!  The meat can stay in the freezer for one year if frozen correctly.

Enjoy!

*hugz n blessingz*

~Elizabeth~

Greek Style Tomato Salad

Here is a wonderful recipe that is made in 

our home summer after summer.  I love how home grown tomatoes taste and this salad makes them taste even better!

6 medium size tomatoes, sliced

1/4 lb feta cheese, crumbled

1 medium size red onion, thinly sliced

1/3 cup red wine vinegar

2 TBS parsley

3  1/s oz. can pitted ripe olives, drained and sliced

4 tsp sugar

1 TBS chopped fresh basil

1/4 tsp salt

1/4 tsp pepper

1/2 cup olive oil

Make about 2 1/2 hours before serving or early in the day.  Mix the vinegar, parsley, sugar, basil, salt, pepper and olive oil and set aside.  Make sure the sugar is dissolved.  Layer tomatoes, feta, red onion and olives until all are used and then pour wet ingredients over the top and gently toss together, ensuring not to tear up the tomatoes.  Cover and chill for about 2 hours.  Serve cold and enjoy!

*hugz n blessingz*

Elizabeth

Let's Make Some Yogurt!!

Do you like yogurt?  Have you ever tried making your own?  When we lived in Belgium I became hooked on yogurt and started making my own and have ever since.  It's not that I don't like "Dannon" and "Yoplait" but when you make your own, you can add whatever ingredients that you like to it such as sweetener, granola, berries, the sky (or your tummy) is the limit.  Plus the fact that it is all natural and there are no preservatives so you know exactly what is in there.  Here are the instructions for the YoLife brand of yogurt maker.  There are several different types so please do a little research and find one that fits you.  I like these because they have the individual little pots and the fact that I can wipe out the inside of the warming area with a wet rag when it gets dirty.  

First you will need to round up all the ingredients that you will use in your recipe.  I have my measuring cup, my individual little pots, my yogurt maker, my YoLife yogurt starter, measuring spoons, a ladle and a thermometer.

Next you will measure out the required amount of milk for yogurt maker's yogurt making process.  I use skim milk.  Bring the milk just to boiling, stirring constantly so that it won't scald.  Immediately take it off of the heat when it reaches boiling then insert your yogurt thermometer.  

After the milk has cooled down to where it is between the marked red area on your yogurt thermometer you will then measure out your yogurt starter or use plain yogurt.  I usually use yogurt starter (I purchase it through YoLife) because it keeps in the refrigerator indefinitely.  After measuring out the starter, stir it into the warm milk while the temperature is still within the "zoned" area on the thermometer.  After stirring it in, you can now ladle it into individual containers or one larger container then place the container(s) of yogurt into the yogurt maker.  It just depends on what you desire.

After 12 hours of "cooking", take them out of the yogurt maker and let them sit on the counter as they will be a tad warm.  Place them in the fridge when they are cooled and they will keep in the fridge for about a week.  

And voila!  You have your yogurt!  Add whatever yummy ingredients that you like.  My kids liked to mix berries with it and blend it in the blender for a smoothie.  

Enjoy!

*hugz n blessings*

Elizabeth

Barbecue Sandwiches

I don't know about y'all but where I'm from back in Oklahoma barbecue is the fashizzle and there is NOTHING better than a pulled bbq sandwich.  I am sharing a recipe with you today that I had come across years ago and have made for many of our soldiers at family support group get togethers and functions.  It feeds well, an Army, lol so don't be afraid to freeze it either in containers or freezer bags.  It will keep in the freezer for a year if kept below freezing temperatures.  Enjoy!

*hugz n blessings*

Elizabeth

Barbecue Sandwiches

1 Cup chopped onion                                                          

2 ½ lbs each chuck roast and pork shoulder or you could just use 5 lbs of one type meat.

2 TBS butter                                                                      

½ tsp salt                                                                             

1 ½ beef broth                                                                     

1 cup ketchup                                                                      

½ tsp pepper                                                                       

1/2 cup cider vinegar

2 TBS Brown Sugar

1 TBS Worcestershire Sauce

2 tsp paprika

2 tsp celery salt

Cook meat on stove top in water until tender then shred into small pieces.  After emptying water add all ingredients and simmer for 1 hour.  Serve hot on hamburger buns.

Note:  This is great divided and frozen so barbecue sandwiches will be available at anytime.

Pinterest

I don't know about you but I have found a wonderful site that provides inspiration of all aspects by the name of Pinterest.  Pinterest is a site where you create a personal area which you create "boards" on, in order to "pin" items to them both from the Pinterest site itself AND from the internet.  It doesn't take rocket science to use and will provide HOURS of entertainment IF you let it.  I know this from experience.  lol  

My username on Pinterest is NostalgicDream1 and you are more than welcome to "follow" my pins when you create your own boards.  The way that it works is:  You contact Pinterest and tell them that you would like an account and they will in turn contact you with log-in information so that you can create your own Pinterest account.  After this is done, they provide you with a little bit of information that you can "pin" or move to your bar just below the page url and then all you do when you are out browsing is click that button and it will provide all the photos on the page for you where you "pin" it to the desired "board" you have created.  I have several boards, "Words of Wisdom" that I put sayings onto, "Nummies" is where I put all my recipes that I find and want to keep track of on the net, "My Style" is where I put anything that sends me over the top and really speaks to me.  I also have one for "Art", one for "General DIY" and so on, you get the idea.  

I have added the links to my categories should you like to go check things out before you jump in with both feet.  I hope you enjoy the different tastes and sites from all over our universe that are included there.  

*hugz n blessings*

Elizabeth

Thankful

Hi!  How are you?  I have been a busy bee for a bit but I would LOVE for you to be able to share in one of my favorite authors/artists.  Her name is Susan Branch.  http://www.susanbranch.com/  This isn't the first time that I have introduced you to her but I love to be able to share gifts with you that she shares with me.  Please visit her website/blog/shop.  Her artwork is truly a delight and always an inspiration.  Isn't it amazing how God gives each of us different talents?  What is the talent that God shares with you?  I know that I am blessed to be able to create through all sorts of mediums, I hope that you use your talent because He gave it to you to not only inspire others around you, but to share with Him.  

*hugz n blessings*

Elizabeth

P.S. The beautiful graphic is courtesy of a wonderful woman who shares quite of herself as well.  Here is the link: http://delightfulorder.blogspot.com/2011/11/thankful-jar-and-free-printable.html

Oklahoma Earthquake Cake

My Mom is so cute, she sent this recipe to me a couple of days ago and suggested I share it, it is perfect!  She has made this cake for our family for years but due to the recent earthquakes they are having back home in Oklahoma, she thought it was apropos and I totally agree!  I hope you enjoy this as much as our family does.  Let me know how you like it when you try it.  Bon Appetit!

 EARTHQUAKE CAKE

Virginia Smith

1 – cup coconut

1 – cup chopped pecans

1 – box German chocolate cake mix

1 – box powdered sugar

8 – oz cream cheese

1 – stick oleo

1 tsp vanilla

Spray bottom of 10x14 pan.  Spread coconut & pecans on bottom of pan.  Mix cake as directed and add vanilla.  Pour into cake pan.  Beat powdered sugar, oleo & cream cheese until creamy.  Use teaspoon and drop mixture over top of cake mix.  Bake at 350 for 35-40 minutes.

*hugz n blessings*

Elizabeth

Banana Chocolate Chip Bread

This is what I baked yesterday for breakfast for my crew for the next few days.  I thought I would share the recipe with you.  I received it from the wonderful hostess at the Tranquili-Tea- tea room.  She knows what she's doin!  I hope you enjoy.

1/'2 Cup Butter
1 Cup Sugar
2 Eggs
2 Mashed, ripe bananas (I used 3)
2 Cups all purpose flour
1 Tsp baking powder
1/2 Tsp Baking Soda
1/2 Teaspoon Salt
1 Cup Mini Chocolate Chips (I used 1 1/4)
1/2 Cup Walnuts

Preheat oven to 350.  Cream together butter and sugar; add eggs.  Stir in the bananas.  In a separate bowl, whisk together flour, baking powder, baking soda, and salt.  Add dry ingredients into banana mixture, mixing well.  Stir in chocolate chips and walnuts.  Pour into a greased loaf pan.  Bake for 60 minutes then cover with foil and bake for 10 more minutes-70 minute cooking time.

*hugz n blessings*

Elizabeth

Pumpkin Nut Bread

Pumpkin Nut Bread

3 cups sugar
1 cup of oil (or half oil and half applesauce)
4 large eggs
3 1/2 cups flour
1 1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2/3 water
1 16 oz can pumpkiin (not pumpkin pie filling mix)
1 cup pecans (may substitute walnuts if desired, or leave out entirely)

Oven 350 degrees. Mix all wet ingredients together, mix all dry ingredients together in a separate bowl then add to the wet ingredients* then add nuts; ensuring that it is not over mixed or will not rise well. Spoon into two prepared (I use Bakers Joy) loaf pans, dividing equally. Bake at 350 for approx. 1 hour. Sometimes on "damp" days it will not cook all the way through because these are large loaves and I HATE to make them all dark brown so I put them in the microwave for 2 minutes after they come out of the oven. They are perfect! Leave in pan for 5 minutes then turn out and place on top of loaf pan to cool.


Great for breakfast, midnight snack or after school-especially with a cold glass of milk or a HOT cup of coffee or tea.  I hope you enjoy the recipe just as much as my family does!

*hugz n blessings*

Elizabeth

Dinner Rolls for A Crowd

I don’t do it very often but I love to bake dinner rolls and since dinner is chicken fried steak, mashed potatoes with gravy and salad, I thought what else to do besides dinner rolls.  So I decided to make my regular amount (which usually feeds my family and friends-up to 20 folks) and squirrel some away in the freezer for the next few weeks…or until my family finds them! 

I grew up in Oklahoma and went to a private Christian school where I worked in the cafeteria to help pay tuition costs my last bit of high school.  I loved it very much.  Both Bernice and Rovella taught me MUCH in the way of baking cakes, pies, biscuits, rolls, bread, etc.  They were awesome women in my eyes and I have tried to pass on my learned baking skills to as many folks as I can throughout the years.  I miss them both terribly and know that God is definitely enjoying their baked goods up in Heaven!

Here is a recipe that I have perfected over the years but it is initially from the first cookbook that my mom bought for my hope chest, when I was 13.  I hope you like it.

7-8 Cups of All Purpose Flour (divided)

2 tsp Yeast

¾ Cups Sugar (divided)

1 tsp Salt

½ Cup Oil plus 6 TBS (divided)

1 Cup Milk

1 Cup Water

1/3 Cup Butter or Margarine

Start by adding the milk and water together and heating to 120 degrees.  Add the yeast and 2 TBS of the sugar.  Let it sit for approximately 5 minutes, and then add to a large mixing bowl. 

Next add approximately 3 cups of the flour and ¼ cup sugar and beat until you have a thick batter.  Cover with a towel, place in a warm location and let it rise for 20 minutes until it is very foamy. 

After it has become foamy, stir the mixture and add the oil, the rest of the sugar, salt and enough flour to where it is difficult to mix with a mixing spoon then turn out onto a floured surface (flour with some of the divided flour, a little at a time).  Knead the dough from 5-7 minutes, adding more of the flour until it is a stiff dough.  You may not use all the flour, it just depends on the temperature and the humidity so don’t overdo.  Form the mixture into a ball and pour the 3 TBS of the oil into the mixing bowl that you just turned the dough out of; turning the top of the dough right side up after ensuring that oil is covering the top of the ball.  Cover and let rise for about an hour or until at least doubled in size.

After the dough has risen in the bowl, get a large baking sheet.  Spray with an oil spray and then place about 3 TBS of oil onto the sheet.  Begin pinching off the dough between your first finger and your thumb, roll it in your palm and turn it right side down then back up on the cookie sheet, ensuring that the top of the roll is coated lightly with oil, this will help to make a nice golden brown surface while it is baking.  Pinch off all the dough until your sheet is filled, spacing evenly.  Let rise for about an hour.

 Last but not least, after the dough has risen in the roll forms on the baking sheet, preheat your oven to 375 degrees.  Place the baking sheet in the oven and bake for around 15 minutes.  Make sure you turn the pan around during baking for even coverage.  Your rolls should be light golden brown.

After you take them from the oven, “paint” them with butter from a pastry brush.  Take out of the pan almost immediately so they don’t stick to the surface.

Makes approximately 30 rolls.

In the future I will teach you how to vary this recipe to make cinnamon rolls and cheddar garlic bread!

*hugz and blessings*

Elizabeth