Sunday, December 7, 2014

CRANBERRY ORANGE COOKIES


Cookies, I love cookies and these will be a favorite for me.   They are easy to make, crispy on the edge and soft and yummy in the middle. 
I found this recipe for these cookies at  fake ginger and  Pinterest.  So, if you like baking with dried cranberries and orange zest and a sugar cookie is a favorite for you, you will love these cookies.   




Cranberry Orange Cookies

I got 27 cookies 

3/4 cup of butter, softened
1 cup sugar
1 egg
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup dried cranberries, finely chopped  ( I used about 3/4 to one cup and I chopped by hand)
1 Tbsp orange zest  ( I used 2 regular size oranges to get the orange zest for the cookie and the sanding sugar)

Rolling sugar:
1 Tbsp of orange zest  
1/2 cup of sugar    ( I used about 1/3 cup of white sugar)

In a small bowl add the sugar and the orange zest and using your fingers to rub the two together until its mixed.   

Preheat oven to 350 degrees

In a mixing bowl add the butter, and sugar until light and fluffy.   Then beat in the egg. In another bowl add all the dry ingredients and whisk them together.  Then add a little at a time and mix with your electric hand mixer.   Then after all the dough is mixed together add and mix by hand the orange zest and the finely chopped cranberries.   Place the dough in the refrigerator while you are making the orange zest sugar for rolling the cookies in.   

I used my cookie scoop and rolled in balls, then roll in the sanding sugar. Then I used a jelly jar to flatten the cookies.  Bake at 350 degrees for about 10-13 minutes or until lightly golden brown on the edges.   






Love in every bite........

Mr. Dick just hung this window frame for me.   I'll change out the swag for each season.

Two of my favorite girls..........Princess Morgan and Grand girl Cora.........She's three.

Tuesday, November 11, 2014

CHICKEN PIE & 100 YEAR OLD PIE CRUST RECIPE

I have tried several chicken pie recipes lately and happy to say I have found my new recipe from a family feast /turkey-pot-pie/  This Chicken Pie was perfect.  Comfort in a bowl & full of flavor and a happy belly..............I also tried a new recipe for pie crust.  Its from "Yankee Magazine" and the recipe is over 100 years old.   Love it and I am going to use this recipe for my Thanksgiving pies this year.  Its flakey and love in every bite.  Enjoy




Chicken Pie is from  afamilyfeast and its the best.  A big thank you to Jack for sharing this great recipe with us.  So, I used chicken and not turkey but I will be making this again after the big Turkey day.   Go check it out and give this pie a try with your leftover turkey from Thanksgiving.   I didn't use their recipe for the pie crust.  I used a new one from Yankee Magazine.   You could also use a store bought pie crust.  





this make one 2 crusted pie

2 1/2 cups flour
1 cup of lard (no substitutes)
dash of salt
1 Tbsp cider vinegar
1/2 cup of milk 

In a medium size bowl add the flour, and the lard (only lard) comes in a box sold near the shortening in the grocery market.  Use your pastry blender and mix this together until mixed well.  Then in a small bowl add the milk, salt and vinegar and mix.  Then add the liquid to the flour and mix with the pastry blender.  Then form in a ball and wrap with plastic wrap and place in refrigerator for about 2 hours.   I rolled mine between 2 sheets of waxed paper.  



With the left over pie crust I made a rustic apple pie.  I used the recipe from the ina-garten/apple-crostata- Barefoot Contessa for her Apple Crostata.   





Enjoy and thank you for taking a peek at my world!!!




Sunday, October 19, 2014

PAM'S 50TH BIRTHDAY.....A "BITTERSWEET TIME"

Lemon Velvet Cake

What a great recipe, this Lemon Velvet Cake will amaze all lemon lovers. I first saw this cake on Pinterest and knew that I needed to make this for Pam.  Her birthday was soon approaching and Lemon desserts are a favorite of hers.  

With the help of others we had a surprise 50th birthday party for her.  


Rock Recipes to get recipe   I made the lemon cake as directed but I changed it a bit.  I added a lemon curd in the middle.  I used a box of lemon pudding/pie filling mix "durkee and reduced the water by 1/4 cup and followed as directed on the box.  After the pudding was thick and beautiful yellow. I put the filling in a small bowl and then placed a piece of plastic wrap directly on the pudding and put in the refrigerator overnight. The next morning I squeezed the juice from one lemon and mixed it all together. 
So, lets frost this cake, when frosting the middle of the cake, make a dam with the frosting, around the edge of the cake, this allows the filling to stay in place in the middle and not to weep out when the top layer is placed on top .  Continue to frost the top and sides of the cake.   I used my new and favorite butter-cream icing  that you can get here....that really frosts me.   




The Birthday Girl & Hubby 




Pumpkin Whoopie Pie's made by Kathy 
These Whoopie pies are full of all the flavors and scents of fall.  Wonderful recipe 



Bittersweet wreath made by Heidi 
 Thank you I love it


Rented potty house and a wash station 




Mr. Dick getting ready for a fire in the pit.........
Happy Birthday Ms. Pam enjoy being 50 years old. 

Sunday, October 5, 2014

STRAWBERRY PECAN SHORTBREAD CRUMBLE BARS

Another find from Pinterest........... I used homemade Strawberry Jam but I think next time I will use  Raspberry Jam.  A keeper for sure, the shortbread is perfect, moist, buttery and full of pecans and love in every bite.  And easy and fast to put together.


I found this recipe at   Baking Bites  made by Nicole

Strawberry Pecan Shortbread Crumble Bars
2 1/4 cups all-purpose flour
1 cup sugar
1/4 tsp salt
1 cup pecans, finely chopped
1 cup butter, softened
1 large egg
3/4 cup strawberry jam/preserves 
-Preheat oven to 350 degrees line a 9 inch baking dish with aluminum foil and spray with Pam spray.  
In a bowl add the flour, sugar, salt and chopped pecans (I roughly chopped mine) and whisk together. Add the beaten egg and the softened butter.  I used my pastry blender tool to mix all this together.  Save out 2 cups of this that will be used for the topping.  The remaining will be the shortbread base.  Place this mixture into the foil lined baking pan and gently press this evenly.  Spread the jam evenly over this base.   Then sprinkle the 2 cups of shortbread over the top of the jam and bake for 40-45 minutes at 350 degrees or until the top is lightly golden brown.   Cool in the pan then lift out using the foil and cut the bars in squares.        Enjoy




Sunday, September 28, 2014

SWISS ROLL CAKE

I love this cake, I really do!   I had to change the original recipe a little because of the filling having to be place in the refrigerator and we just didn't have the room.   Took this cake this weekend to a "home warming" cookout and to celebrate the warm weather that "Maine" had this weekend.............I still love this cake, how it looks likes a giant whoopie pie. The cake is moist, the filling is the best buttercream that I have ever had and the chocolate topping.  Well, who would turn away from melted chocolate chips  Take a peek





Swiss Roll Cake

2 cups flour
1/2 cup cocoa
1/4 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups applesauce

In a medium size bowl add the flour, cocoa, salt and baking soda and whisk together.  Set aside

In your mixing bowl add the sugar, eggs, oil and applesauce.  Mix to blend.   Add the dry ingredients to the bowl a little at a time and continue to mix.   

The original recipe says to prepare by dividing the mixture between 2 greased and floured 10 by 15 inch rimmed baking sheets.  I used 2 greased and floured round pans.  Or you could do what Rachel did was to use 2 greased and floured 9x13 inch pans with parchment paper in the bottom to help in the removal of the finished cake.   I didn't line my round pans with parchment paper.  But, I did grease and flour them.  After they are cool I ran a knife around the edge and they both came out nice.   I did make these the day before and wrapped in waxed paper then in freezer paper and placed in the freezer.  

Bake at 350 degrees and the baking time will depend on the size pan you use.  Just watch them so you don't over bake them.  The original says 20-30 minutes.   

My favorite Buttercream:


I cut the recipe in half and used the entire bowl full of icing in the middle of this Swiss Roll Cake......

1 cup of shortening plus 1 1/2 Tbsp 
1/8 tsp salt
1/3 cup of sour cream
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp butter extract
1/4 cup of dry coffee creamer
1 pound of powdered sugar  (I used my scale to weight the sugar)

Place all in the mixer and  blend well.  If you have any left you can keep stored in a covered container in the refrigerator for up too two weeks.  Just mix again and use.   This icing on the cake doesn't require refrigeration.   

Chocolate Topping:

1 package of chocolate chips (I used a bag of mini chips)
5 Tbsp of butter

In a small saucepan, melt the butter then add the chips and stir until melted.  The chips will harden fairly fast so work quickly.  If needed dip a knife in hot water and continue to spread the chocolate icing.  
When cutting the finished cake you can use a knife that has been run under hot tap water.  That will help to cut through the thick chocolate topping.  


       Classic Yellow Cake with Buttercream Icing                                        
                   Recipe for Wicked Whoopies
Wicked Good Maine Whoppie Pie's


Thursday, September 25, 2014

AMISH POTATO ROLLS AND ZUCHINNI PINEAPPLE LOAF

Baking today from Pinterest..............

My first attempt at making rolls.........with yeast!  Thinking I may change the name to "Amish heating pad Potato rolls"   Yup, I used the heating pad to help rise my dough and it worked.   I found this recipe for the rolls on Pinterest from baked by rachel.   These rolls came out great for my first attempt at a yeast roll.   They were fairly easy to make and are light and fluffy.  Served hot from the oven and cover with butter. 


Print recipe from Rachel

I did make a mistake and used 2 1/2 teaspoon of yeast.  One quarter teaspoon more then what the recipe calls for. I also kneeded the dough for a minute or so.  When making the potato make sure you mash it well to rid of any potato lumps.  NO lumps wanted in my bread.  The end result I was pleased with myself. 
After making the dough and putting in a lightly greased bread bowl I set the bowl on the heating pad and set the control to med high.  I covered the bowl with a clean linen towel.  This is one place that the I Phone timer is great.  I set my time for 90 minutes and went about doing other things.  Not done yet, one more step.  Follow the directions from Rachel    Enjoy 

My next try was making Zuchinni Pineapple Loaf which is great I got 2 loafs of Zuchinni bread.  I wrapped one of the loafs in freezer paper and placed in the freezer for another day.   And I ate the other one........no not really but I could.   Very good

This is also a pinterest find at mennonitegirlscancook.  The bread is perfect!   I did drain the pineapple using a 8 ounce can of crushed pineapple.  You can see the bits of pineapple in the bread, moist and yummy.    


Monday, September 22, 2014

PEANUT BUTTER FUDGE

I love pinterest, I love looking at other blogs and making recipes from them

but for this recipe I went to my own cookbook and made Peanut Butter Fudge just like my mother always did.  She followed Marjorie Standish.....A Maine cook "Cooking Down East"



HAVE EVERYTHING READY

grease your 9x13 pan with butter and measure out all the ingredients,  You have to work quickly for this hardens fast. You may want some help to hold that pot and scraping when it is ready to pour into your pan.  


1 pound (2 cups) granulated sugar 
1 pound (2 cups) light brown sugar
3/4 cup milk
1/2 tsp salt

18 ounces of peanut butter plain or chunk-sytle
1 jar (7 1/2 ounce) of marshmallow creme
1 cup of chopped nuts   (I didn't use them) 

-I used a heavy 3 quart saucepan, I added the sugars, milk and mixed this.

-I buttered my 9x13 pan with butter and set aside.  You could also you use 2 8x8 pans buttered 

-I sprayed with "Pam" the measuring cup that held the peanut butter (I used my scale)
-I sprayed with "Pam" the measuring cup that has the marshmallow creme (I used my scale)
-I measured out the vanilla

I put a cutting board on my island so after the cooking of the fudge was done I would put my hot saucepan on to add the remaining ingredients.  

-I used my phone timer/and put the candy thermometer on the side of the saucepan

- So here goes, everything is ready

-bring slowly to a boil, stirring so it will not burn on. 

-Start the timer for 5 minutes as soon as the mixture starts with those little boils.   don't answer the phone, stay with the pot and stir and stir.   I did read my book as I was stirring!  I really did

-when the timer went off I looked at the thermometer and it said "soft ball stage"

-remove the saucepan from the stove, put on the cutting board and add the vanilla.........Be careful its hot and the vanilla will sizzle, and the fluff (marshmallow) and the peanut butter and nuts if using. Keep stirring until its mixed.  Then pour into the prepared pan or pans. Spread the top with a fat knife and allow to cool.    Cut and enjoy            



Reminds me of Christmas, Mother Goose always made Peanut Butter Fudge..............

CLASSIC YELLOW CAKE WITH BUTTERCREAM

I really do cook a meal every night that doesn't include sugar and butter.....with that said I just don't blog many of the dinner meals.  I love my goodies so here is another wonderful cake that will be a keeper for sure.   Take a look and I think you may agree.   Everyone loved the cake and the butter cream icing and cake are a perfect match. 



Found this recipe on Pinterest at thesweetsensations 
go check out her beautiful pictures.  She used Blueberry jam.  I am a lover of homemade Raspberry Jam so I used the entire jelly jar. When icing the bottom layer make a well around the edge so the jam will stay inside the cake and not weep out.  Wicked good.  That's a Maine statement!  


I used a butter cream icing from thatreallyfrostsme  Cute name for a great icing or frosting.  I loved it, This recipe frosted my two layer cake with a little left over. She says you can store the leftovers in the fridge for up to two weeks. The icing is sweet, and yummy.   It could be used for cake decorating, I think it would taste great in whoppie pies.   


Oh golly, I want another slice as I post this.   Keeper written all over the cake and icing. 

Happy Fall   

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING


I was giving a big bunch of rhubarb this spring by Wendy.  But, I didn't have the fresh strawberries yet so I cleaned and cut the rhubarb and put in a freezer bag and waited for real Maine strawberries.   Then I headed to the kitchen and made my first Strawberry Rhubarb pie.  Oh, so good.   I found this recipe at joanne-eatswellwithothers and Pinterest and this will be my one and only recipe for Strawberry Rhubarb Pie.  I loved every part of it.   Go visit and you can get the recipe for your next summer pie.  It is so good.................










I did a couple of things different

1.  the crust  I didn't use the food processor, I used my pastry fork and proceeded as making pie crust my way.   Mix the flour, sugar, cinnamon and salt with a whisk then added the butter, and mix with the pastry fork.  Then I mixed in a small bowl the egg, ice cold water and the vanilla then I added to the mixed dough and mix.  

2.  Do not bring the crust to over-hang the edge of the pie dish, as you can see by the photo it kinda overcooked..............Just bring it up to the top of the pie plate

                                                                        Enjoy


Friday, August 22, 2014

GRANDMA'S COCONUT CAKE

Happy Birthday to Mr. Dick..........I recently made this wonderful cake for Mr. Dick's birthday.  We all loved it.  A keeper for sure.........I found this cake on Pinterest and Mr. Dick approved.   They recipe came from style me pretty who got it from Kathryn at dramatic pancake. It full of flavor, moist and delicious......................even tasted great the next day.  I stored the little bit of leftover in the refrigerator.    






Grandma's Coconut Cake

2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter at room temperature
2 cups sugar
5 eggs at room temperature
1 cup whole milk (or low-fat) I used whole milk
1 tsp coconut extract
3 1/2 ounce of sweetened shredded coconut   (I weighted the coconut)  It was a little over 1 cup of coconut

Glaze:

2 TBSP milk or coconut milk (I used whole milk)
1/2 tsp coconut extract
1/2- 1 cup of confectioners sugar

Preheat oven to 325 degrees.  Grease and flour a tube pan.   Cake is delicate so the author suggest not using a bundt pan.  (per comments about the cake a couple did use a bundt pan with no problems.  

In a large bowl combine the flour, baking powder and the salt and whisk this together.   set aside.

In another large bowl combine the butter and the sugar and mix with your mixer. Mix for about 3 minutes. Then add one egg at a time and continue to mix. Then continue until you have mixed in all the eggs.

Stir in the milk, coconut extract and the shredded coconut.  Then add the flour mixture and stir to combine all the ingredients together.   

Pour into the greased and floured tube pan and bake for about 1 hour.  My oven took 55 minutes to bake.

In a smaller bowl combine the icing ingredients.   

Allow the cake to cool in the pan on a cooling rack.   Remove the cake carefully.  I was able to turn the cake twice so that the top was the baked top of cake, which I then poured the icing over the top of the slightly warm cake.  Sprinkle with additional coconut and sprinkles.    


                                                                 Hugs, Andi