Saturday, January 9, 2016


Sounds like Thanksgiving.  Ms. Morgan was visiting and we went to Starbuck's and she purchased a slice of Pumpkin bread. Pumpkin bread didn't sound that exciting to me but I ate most of the slice! Want a nice recipe for Pumpkin bread that is moist and yummy then this would be my first choice.  So, away I went in search for a copycat recipe.  It may not be exact but pretty close.   This recipe is from "like mother like daughters"  some of her comments include changes to the recipe a little and also one says she made muffins............  Enjoy 

Starbucks Pumpkin Bread

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
4 eggs
1/4 cup light brown sugar
1 cup sugar
1/2 teaspoon vanilla
3/4 cups pumpkin puree
3/4 cups canola oil
1/4 cup pumpkin seeds (optional) chopped and sprinkled over the top before baking

makes one loaf preheat oven to 350 degrees, and grease a 8x4 inch bread pan  baking time is about 60 minutes but watch all ovens are different

Using a large bowl add:
eggs, vanilla and sugars and mix on high for about 30 seconds.  Add the pumpkin and the oil and mix.  

In another large bowl add
flour, baking powder, baking soda and all the spices and the salt. Using your whisk, whisk this all together then add the dry ingredients to the wet ingredients.  

pour into the prepared baking pan and bake but watch it remove when done and allow to cool


Tuesday, January 5, 2016


Mr. Dick is in the kitchen......He made this candy with a little supervision.  He doesn't do much cooking so I had to direct him to where everything is kept.  The pin on Pinterest was from living on a dime  she listed 25 of the best easy Christmas Candy's.   Another keeper 

recipe from living on a dime

English Toffee Recipe 

1 cup chopped walnuts or pecans   Dick used pecans
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup of chocolate chips next time I will use about 3/4 cups 

Butter a 8x8 in baking dish.    Spread the nuts evenly over the bottom of the dish.  In a small saucepan melt the butter and the brown sugar over medium heat.  Bring to a boil and boil for 7 minutes.  Work fast and spread this over the chopped nuts in the baking dish.  Sprinkle 1/2 cup of chocolate chips and spread the chips over the top of the toffee.   Allow to cool in the pan then break in bigger pieces.  

Gingerbread Cupcakes 

Enjoy   Andi the Wednesday Baker 

Monday, January 4, 2016


Buttermilk Yeast Rolls 

I love to see recipes with Buttermilk!   So, here is another bread that I made.   I found this recipe on Pinterest and was made by Bunny's Warm Oven   BUTTERMILK YEAST ROLLS  Another keeper for Andi.......

I love pinterest, I have made many recipes some we love and others just didn't do me right!!!!  But that's ok  I keep cooking and baking looking for the perfect recipe for Mr. Dick and myself.  


This recipe was adapted from Red Star

Buttermilk Yeast Rolls

1 cup buttermilk 
1/4 cup water 
1/4 cup oil
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon baking soda
1 package of active dry yeast (2 1/4 teaspoons)

In the bowl of your mixer with the dough hook add the yeast, 1 cup of the bread flour, salt, sugar and the baking soda and mix to blend these ingredients.

In a saucepan add the water, buttermilk and the oil and heat this to 120 degree's. 

Add the heated milk mixture to the mixing bowl and mix for about 4 minutes on medium speed. With the mixer on low speed gradually add the remaining flour and mix with the dough hook until smooth. The dough is soft.  

Using a large bread bowl that is oven proof grease the inside of the bowl then add the dough and roll it around to grease the entire dough ball.  Then cover with a clean dish cloth.   Place the bread bowl in a warm oven, you can turn your oven to the lowest setting and allow to heat for 1-2 minutes then turn the oven off and put the bread bowl in the oven for 15 minutes.   

Grease a 9x9 inch baking dish, then press the dough into the dish. Sprinkle the dough with a bit of flour.  Then with a sharp knife cut the dough into 12 rolls going almost to the bottom of the dish.  Cover and let the dough rise again.    This is when I set my heating pad on the table and turned it to low to medium heat placed a towel over the pad then set the baking dish on the towel and covered my rolls with the same dish towel and let them rise.....Your dough is ready for baking when you touch the dough with your finger and the indentation from it remains.   

Bake in a preheated 400 degree oven for 15-20 minutes.     Remove from the baking dish and enjoy!  

Sunday, November 1, 2015


Its been forever since I have posted a recipe.  Didn't want to forget about this delicious bread and it makes 2 loafs.   The ingredient list is small and I had all that was needed to make this.   I found this on Pinterest.    Its moist and full of nice cinnamon flavor and the kitchen always smells great with the baking of cinnamon.  Hope you all enjoy

This recipe is from photobucket along with the recipe, or look on Pinterest for Amish Cinnamon Bread.   

1 cup of softened butter
2 cups of sugar
2 eggs
2 cups of buttermilk
4 cups of flour
2 teaspoons of baking soda

Filling:    2/3 cups of sugar and 2 teaspoons of cinnamon

In a large bowl add the softened butter and the sugar and the eggs.  Mix this all together

In another bowl add the flour and whisk together with the baking soda

Add the flour mixture along with the 2 cups of buttermilk and mix.

Heat oven to 350 degrees.  Spray 2 loaf pans (9x5) with Pam spray.  I line my pans with parchment paper then I spray the paper also with Pam.   I used a ice cream scoop and put about 4 scoops in each of the 9x5 pans then used a off set spatula and spread the batter even.  Then sprinkle both layers with even amount of the filling, about 3/4 of the filling.   Save some to sprinkle on top.   Then with the remaining batter divide this evenly between the two pans. Spread the batter even in each baking pan.   Sprinkle both tops with the remaining sugar mixture.  Then using a knife swirl the batter, this will give your finished bread a swirled cinnamon effect that you will see when sliced.   Bake at 350 degrees for about 45-50 minutes or until a cake tester comes clean from the middle of the bread.   Mine baked a little over the 50 minutes.   Just stay in the kitchen and watch it.  

Sunday, August 2, 2015


This is a fast and easy cake for anyone to make.  I have made this twice in the last week,  Mr. Mike arrived in town and I had to bake a cake for him.  Then  Mr. Dick asked for this cake again for his birthday.  
I found this on Pinterest which is Nanny Pat's favorite cake.   You can find the recipe with pictures and frosted with chocolate icing.   

It's fudgy, dense and a chocolate lovers cake.   So, I am going to add this to my "keeper" list.  I do have to admit that I prefer to bake a cake from scratch but sometimes we all need a fast an easy cake recipe.   Go check out love foodies, and check out Nanny Pat's 70th birthday.

Nanny's Chocolate Fudge Brownie Cake

Preheat oven to 350 degrees, spray bundt pan with Pam spray.  Use could also grease cake pan with shortening and dust with flour.  

1 box of chocolate cake mix (15.25 ounce)
1 box of fudge brownie mix (17.6 ounce )
4 eggs
1 cup oil
1 1/4 cup water

Using your hand mixer blend until mixed.  Pour into a Bundt pan that has been greased and floured.  Bake at 350 for about 50-55 minutes.   Check often and bake until a toothpick comes clean when inserted in center of cake.  Let cool completely before removing to a cooling rack.   Frost with chocolate or white icing.  Enjoy 

Icing from Nanny
In a small microwave safe bowl add 1/2 can of ready to eat icing and microwave for 30-45 seconds then drizzle over the completely cooled cake.   

       Enjoy a fresh Maine lobster.................or two

Tuesday, June 23, 2015


It's been forever since I have posted a recipe that we today I am sending out a recipe for a wonderful soup.  I made this sometime ago but I will surely be making this again when the weather cools.   I didn't want to misplace this soup recipe.  It's a keeper for sure.   I found this on Pinterest and followed it to Mel's Kitchen.   melskitchencafe tuscan-sausage-soup.  

1 pound of sweet Italian Sausage use a good quality sausage for the best taste 
1/2 to 1 cup of chopped carrots
1/2 cup chopped yellow onions or leeks
3 cloves garlic, chopped
6 cups chicken broth   I used (2) tubs of Knorr's Home style chicken stock 
2 (14.5) ounce cans diced tomatoes  I used Del Monte diced tomato's
1 (15) ounce can Great Northern or Cannellini beans, drained and rinsed
1/2 Tbsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 cups uncooked shell pasta
9 ounces of spinach leaves, coarsely chopped I used frozen chopped spinach
1/2 cup shredded Parmesan cheese

Using a good size size dutch oven I sprayed the bottom with Pam and removed the casing from the sausage and cut in bite size pieces and cook the sausage over medium heat until until browned. About 3-4 minutes 

Add the chopped carrots, onions, and garlic and cook and stir until until the sausage is done. If any grease is in the bottom of pan you can drain this

Add the broth, if using the tubs add the amount of water per the directions on the box.  Add the tomatoes, beans, basil and the salt and pepper.   

Bring the soup to a boil then add the ***pasta, reduce the heat to low and cover the dutch oven.  Cook for about 8-10 minutes or until the pasta is tender.   Keep your eye on this so not to over cook the pasta.   Stir often  Add the chopped spinach either fresh or frozen.   Cook for a minute or so more till the spinach has wilted if using fresh.   Serve with grated fresh Parmesan cheese and enjoy

***I cooked my pasta in another pot following the package directions.  After I made the soup I covered and place in the refrigerator to allow the flavors to blend.   When ready to serve I add the pasta to the bowl then add the hot soup over the hot pasta and sprinkle with fresh grated Parmesan cheese.   Enjoy    

Thursday, March 19, 2015


Want this for breakfast this weekend?   Its pretty easy to put together....Go visit baking blond and you can print off this recipe......It's pretty good and I'm thinking this is a keeper.  

Another Pinterest find from baking blond.  I changed this and baked in my black cast iron spider so I adjusted the baking time a little.   She baked hers in a 8 inch baking pan and the spider was a little bigger then 8 inch.   

I followed the directions as listed in the recipe from Baking Blond.  Love the crumbs on top.  The only problem is that you have a layer of those crumbs, then a later of cream cheese so to determine if the cake was done was a bit tricky.  I used tooth picks and poked around,  then I pushed the crumbs in the center of the cake to help in deciding if the cake was baked beautifully soft, and yummy.  

  • Cake:
  • 1¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup whole milk
  • 1 teaspoons pure vanilla extract
  • 1 Tbsp canola oil
  • Cream Cheese Layer:
  • 8 ounces cream cheese, softened
  • 1 egg
  • ¼ cup granulated sugar
  • Crumb Topping:
  • 1¾ cups flour
  • ½ cup packed light-brown sugar
  • ½ tsp ground cinnamon (optional)
  • ½ cup unsalted butter, melted

Preheat oven to 325 and bake using a 8x8 inch sprayed baking dish

Using a medium size bowl, add the flour, sugar, baking powder and salt and  whisk together.  In another small bowl add the milk, egg, vanilla and oil and mix then add to the dry ingredients and mix.  Pour this into the sprayed baking dish and spread the batter even.

Mix the cream cheese that is softened, with the sugar and the egg.  Mix then spread this evenly over the cake batter.

In the same bowl add the ingredients for the crumb topping and mix together then sprinkle this evenly over the cream cheese mixture.   Bake for about 35 minutes but that will depend on the size of your baking dish.   

Keep refrigerated 

Enjoy   Andi  

Monday, January 26, 2015


Another Cookie but not just a cookie but a Chocolate Chip Cookie.........Found on Pinterest by lovely little kitchen -soft-bakery-style-chocolate-chip-cookies made by Julie.  Adding cornstarch to the dough makes these little gems what they are.  Soft, and sweet.   Go over and visit Julie she has a lot of recipes.   

Serves: 24 large cookies
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups semisweet chocolate chips  (little over 1 bag of mini chips)
Learn Basic Steps for Safe Cooking
  1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
  2. Add eggs one at a time and mix.
  3. Add vanilla and mix.
  4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
  5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
  6. Mix in the chocolate chips.
  7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
  8. Preheat oven to 350 degrees.
  9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.
*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.

I made my cookies a little smaller and the dough was not put in the refrig.  

Sunday, January 25, 2015


Homemade Chicken Salad

If you like chicken salad then this recipe is for you.   A keeper for sure

this recipe came from cappuccino and cashmere

Homemade Chicken Salad

4 cups of cooked and diced chicken see below for how I poached my chicken tenders
1-2 stalks of celery,  finely diced  (I used 2 stalks)
4 scallions, sliced thin or I used a red onion
1 teaspoon of dried dill   (or use 1 1/2 tsp of fresh dill)
2 Tbsp of fresh parsley  (I used 1/2 tsp of dried parsley) because the chicken was poached with parsley and pieces were on the cooked chicken 
1 cup of mayonnaise
2 tsp of lemon juice
1 tsp Dijon mustard
2 tsp of kosher salt

Mix all the ingredients together then add the diced chicken and mix.  Place in the refrigerator until ready to use.  

I poached my chicken: 

I used 2 1/2 lbs of chicken tenders
1 tub of Knorr's Homestyle Chicken Stock (they come in little tubs)
3 1/2 cups of water
1 Tbsp of dried parsley
1/2 tsp of dried thyme leaves
1 small onion, halved
1 stalk of celery cut in half

In a medium saucepan add the water and the Knorr's tub of chicken stock and stir to combine and dissolve the stock.  Reduce the heat to low and add all the remaining ingredients and cover and allow to cook for about 10-20 minutes this time will be adjusted pending the size of the chicken that you use.  After the chicken is firm to the touch.  Remove from the heat and allow to rest in the broth for about 30 minutes.   Then move to a cutting board and cut into bite size pieces.  

Sunday, December 7, 2014


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.