Friday, August 22, 2014


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


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 


Sunday, July 20, 2014


It's blueberry season in Maine, I am so lucky, I have wild blueberries out in my back yard.   We have been picking a couple of times and have seen several others with the butts up in the air picking away also.   I found this Old Fashion Sugar cake recipe at Joan's blog chocolatechocolateandmore and knew I had to try it. Go over and say hello to Joan she has some nice looking recipes on her blog.  It's somewhat dense, just the right amount of sweetness. Easy to put together and love that you bake it in a "spider"   gotta love cast iron.............

This cake doesn't need frosting but I wanted to use some blueberries so I whipped up some real whipping cream and sprinkled with blueberries.   


1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups plus 2 TBSP flour 
1 1/2 cups sugar
4 Teaspoon baking powder
1 tsp salt
4 large egg whites

confectioner's sugar for sprinkling on top of baked cake

Using your black spider cast iron, grease with shortening and shake with flour to cover.   Do not spray with pam spray. Use a 10 inch pan.  You can also you a 10 inch casserole dish or baking pan.

In a medium bowl add the dry ingredients and whisk these together.  Set aside

In a large bowl add the shortening along with the milk and mix with mixer.   Go slow and at low speed, this process is like mixing vinegar and water they just don't mix.  The mixture is like small curd cottage cheese.  Slowly add about 1/3 of the flour mixture to the wet and mix and then continue to add dry to the wet until all is mixed together.   Add the egg whites and beat.  

Pour the batter into the prepared spider and bake at 350 degrees for 40-45 minutes.   Test with a toothpick inserted in center of cake to check to see if the cake is baked.  I baked mine for 40 minutes.  

Allow to cool on a cooling rack for about 45 minutes, then after it has completely cooled sprinkle the top with confectioner's sugar.   You can serve this cake warm or plain or top with whipped cream and a few berries.   

                              Happy Summer

Monday, June 23, 2014


Cookies just like Gramma made..............Soft Molasses Cookies   Mr. Cliff asked for his favorite, cookies that his mom used to make so this is the best I could do........I need to make a 911 call to his mom and see if she is willing to share her recipe...........I think she will 

I found this recipe for these wonderful cookies from  olives-n-okra. A old family recipe.  Here it is...more cookies from the Wednesday Baker my love of cookies continues 

Old Fashion Soft Molasses Cookies

2 1/4 cup flour
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
2 tsp baking soda
2 TBSP hot water
1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1 egg
6 TBSP cold water
sugar for sprinkling on cookies

Heat oven to 400 degrees and bake cookies for about 10 minutes   (I baked mine at 350 degrees for about 8-9 minutes) Allow to remain on cookie sheet to cool before moving to cooling rack 

- Sift flour, ginger, cinnamon, salt and baking soda in a bowl or use whisk and blend the dry ingredients

- In a small bowl mix the baking soda and hot water and stir

- In your cookie bowl mix the shortening, sugar, molasses and egg until very light and fluffy.   Add the flour mixture alternately with the cold water and mix then add the baking soda water and mix.   

-line your cookie sheet with parchment paper, using your cookie scoop, scoop the cookie dough onto the paper and then sprinkle with white sugar and bake.   do not press the balls they will flatten as they bake.

- I forgot to count how many cookies I got, but I am going to say about 30 cookies.   

                                                                        Happy Summer

Saturday, June 14, 2014


Zucchini Carrot Oatmeal muffins found on Pinterest!   I changed the recipe a little. They are moist and delicious.  What more can I say.   Go over and check out Yellow Bliss Road and check out her beautiful photo of her muffins................I added the addition icing on top so I just ruined the health factor!   I found this recipe on yellow bliss road

Print recipe at Yellow Bliss Road
Zucchini Carrot Oatmeal Muffins 

preheat oven to 350 degrees, prepare your cupcake tins with papers or spray with Pam.  

1/2 cup rolled oats (I used quick oats) 
1 cup all purpose flour   (I used 1 1/2 cup flour)
1 1/2 cup whole wheat flour (I used 1 cup wheat flour)
1 1/2 cup sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
3 large eggs and 1 large egg white
3/4 cup oil
1 cup grated carrots
1 cup grated zucchini
3/4 cups raisins

In a large bowl add all the dry ingredients and whisk together.   In another bowl add the eggs and egg white along with the oil and whisk.   Then add the grated carrot and zucchini along with the raisins.  Then add the dry ingredients to the wet and mix.    I got 18 muffins. Bake at 350 degrees for about 15-20 minutes.   

I made a thin confectioners icing and swirled on the top.   Bake and be happy

                                                    Greetings from Larry the Lobster Cookie

Thursday, June 5, 2014

VANILLA DREAM CAKE and a little quilting and sewing

I found a pretty picture of a cake on Pinterest.  It made me wonder,  I need a recipe for a Vanilla cake so I checked it out over at the the novice chef vanilla-dream-cake.  She has a ton of replies to her cake, both positive and negative.  Well,  I have tried several recipes from various blogs some are wonderful and will make again and others were total disasters!    I was interested in the process of making this cake, it's made in a saucepan.  Sounds a little different.  It starts by making a simple syrup. 

I had no problem making this cake, everything came out nice.  I love it, and will be a keeper for me.  I would suggest making this cake and keep in refrigerator, I think it tasted better the next day. So before you are ready to serve your cake take it out of the refrigerator and bring to room temperature. Allow to sit on counter for about 30 minutes.       

                                                   the novice chef vanilla-dream-cake

Vanilla Dream Cake

bake at 350 degrees for about 25-30 minutes, but test by using the toothpick or a cake tester

2 1/4 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups water
2 cups sugar
6 TBSP of butter
2 TBSP of vegetable oil
1 TBSP of vanilla extract
1 vanilla bean, scraped
2 large eggs

In a bowl add the dry ingredients and whisk them together and set aside. 
In a medium saucepan add the water and the sugar.   Bring this mixture to a simmer and stir until the sugar is dissolved.  This will take about 1 minute.  Remove from the heat and add the butter  (I cut the butter in slices and stir in the sugar mixture until melted.

Let this cool for awhile about 5 minutes ( oh it may of been a little longer)  away from heat source then add the oil, vanilla extract and the scrapping of the vanilla bean.  Quickly beat in the eggs (do this fast so that you don't cook the eggs) I used a small bowl and cracked the eggs and added to the mixture. I used my hand mixer to mix the ingredients. 
Then whisk in the dry ingredients. (I used my hand mixer).  The batter is thin.   Divide the batter between 2 greased and floured 8 inch cake pans.   Bake for about 25-30 minutes or until a toothpick inserted in center of cake comes out clean.   Cool in the pans then when cool to the touch remove each cake and frost 

1 cup of room temperature butter  (2 sticks)
3 cups of powered sugar
1 TBSP of vanilla extract
and up to 3 TBSP of milk adding a little at a time 

Best served at room temperature

I've been doing a little quilting and sewing this winter................

this is a  fabric and wool wall hanging 

my love of rag dolls her hair is made with jute twine

made one for Morgan and another for Amanda 

Wednesday, April 30, 2014


Hawaiian Chicken or Sweet and Sour Chicken either way you want to call it!   I got this recipe from Gwen a few years ago and I finally made it tonight......This will be a keeper for sure.  It's sweet and sour, and full of flavor. Almost lap your plate clean.  It's that tasty. Thank you Gwen for a wonderful recipe.   Hope you all enjoy 

Hawaiian Chicken 

About 3 pounds of chicken breast or boneless chicken thighs
1 tsp salt
1/4 tsp pepper
1/2 cup flour
1/2 tsp of seasoning salt
1/3 cup of olive oil

20 ounce can of pineapple chunks (save the juice)
1 TBSP soy sauce
1 cup sugar
1/4 tsp ginger
1 tub of Knorr's homestyle chicken stock from concentrate  (they come in a 4 pack) 
or 1 chicken buillon cube 
2 TBSP of corn starch
3/4 cup apple cider vinegar
1 large green pepper diced or sliced
Marachino cherries

I used chicken thighs which I removed as much of the fat as possible and cut in good size strips.  In a large plastic bag add the salt, pepper and season salt along with the flour.  Add the chicken and shake around to cover the chicken pieces.  Add the olive oil to your skillet and brown on both sides.  You are only browning these pieces.  Remove to a 9x13 inch baking dish.   

Heat oven to 350 degrees. 

Drain the pineapple and add enough water to get
 1 1/4 cups.  Put this in a saucepan and add the sugar, soy sauce, ginger, chicken buillon, corn starch, and the vinegar and whisk together.  Heat to boiling and boil for 2 minutes, then pour this over the chicken and bake uncovered for 30 minutes. 
Then spread over the top of the chicken the cut up pieces of green pepper, pineapple chunks and the cherries and bake another 30 minutes.   Cook chicken to 165 degrees.
Serve along with hot cooked rice 
serves about 6-8 depending on how hungry your group is!

Sharing with


Tuesday, April 15, 2014


Just like the biscuits at Red Lobster...........I searched around and found many recipes that started with the baking mix but I wanted to use my own flour and make the biscuits myself.   I found this wonderful recipe for Red Lobster Cheddar Bay Biscuits at cinnamon spice and everything nice where Reeni does the best of the best cooking.  

When I made these biscuits I ended up using a little more buttermilk, I think the reason was because I had shaken the buttermilk so I had more bubbles...........Then for the cheddar cheese I used Cabot Extra Sharp.  


Monday, April 14, 2014


Here comes Peter Cottontail.........It's Easter.  Let's all hope for warm weather and a Happy Easter with family and friends.   I got mail this weekend, a nice Easter card from Shelly, Kayla and Cassandra. Wish we lived closer so we could see each other more often, but guess that is what the postman is for.   Thank you so much for thinking of us.  And then Ms. Morgan and Mr. Sam sent us a package from Houston.  Mr. Dick got a new ball cap and I got some sprinkles.  When one gets sprinkles you gotta make a cake or cupcakes.  That is just what I did.  I made chocolate cupcakes and used my new pretty sprinkles. Mr. Dick will take these to work for the boys............I frosted them with a butter cream cream cheese frosting.

From Key Ingredients 

Chocolate Cupcakes makes 1 dozen

1/4 cup vegetable oil
4 TBSP of unsalted butter
1/2 cup water
1 cup flour
1 cup sugar
1/4 cup plus 2 TBSP of unsweetened cocoa powder (not Dutch Process)
3/4 tsp baking soda
1/8 tsp salt
1 large egg
1/4 cup buttermilk
1 tsp vanilla extract

In medium saucepan, combine the butter and the oil and the water and cook over low heat til the butter is melted.  Remove from stove top 
In a large mixing bowl add the flour, sugar, cocoa, baking powder and salt and whisk this together or sift.
Add the melted butter mixture and mix till smooth
Add the egg and mix
Add the buttermilk and the vanilla and beat until smooth. Scrape the bowl often

Bake at 350 degrees for about 20-25 minutes. Allow to cool and then frost

Nice recipe for making chocolate cupcakes, makes a small batch and uses my favorite "Buttermilk".  They are full of chocolate flavor and baked up nice and high.

Sprinkles are from pepper creek farms   This is a family run business located in Lawton, Oklahoma.  They offer a nice variety of products and also have "all-natural sprinkles".   If you are ever in the area give them a call and they would be glad to show folks around.  This is a long way from Maine but I could get to that neck of America some day.  

Oh so good...............................Thank you Linda B

Tuesday, April 8, 2014


To Die for Blueberry Muffins...........

Not sure that would be my answer but I will make these mixer needed, love the crumb topping and only one bowl to wash.  That's always a good thing, especially since I am the dishwasher. Maytag doesn't live here.
I found this recipe at  They are moist and full of good old blueberries hand picked in my back yard last summer.  I love the old iron muffin pan. It only holds 11 muffins so you will not get a bakers dozen with this muffin pan.  Found this at a flea market for a few dollars last summer.  Enjoy 

allrecipes PRINT RECIPE

Listen to your mother, she always told me to coat my berries in some flour and that keeps them from sinking to the bottom. Save out a bit of the flour called for in the recipe.    OK, I did it MA!!!   I made the batter then filled my liners  and used the same bowl to make the crumb topping.   

                                                                 Enjoy my friends, Andi

Tuesday, March 25, 2014


Many years ago, I took my lunch to school everyday because I was such a fussy eater.  And everyday I ate the same thing,  tuna fish sandwich on white bread, a carton of milk which I purchased at school, celery sticks and a Drake's Coffee Cake or a Devil Dog.  I ate the same thing 5 days a week.  

So, that brings us to this post.   When I saw these coffee cakes on buttercreamfanatic I knew I had to try them.........Look at all those crumbles on top. This recipe is so close to the original "Drake's."  This is a keeper. They returned me to seventh grade lunch room!  I will be adding this recipe to my collection.  A big thank you to Nora for making and blogging about "Drake's" Coffee cakes.

PRINT RECIPE on the blog of Nora at buttercream fanatic 

Go visit Buttercream Fanatic and check out the beautiful photo's and nice blog.   

This was before they were baked.   Love all that topping..................yummy