Monday, March 28, 2016

COLE SLAW FROM MEMPHIS


This is my new recipe for .........coleslaw, the recipe that I have been making for a long time is going to the grave...........It's been replaced by Classic-Memphis Style coleslaw.  I found this on Pinerest and am sharing today.  This slaw is made by barefeet in the kitchen memphis-style-coleslaw-recipe





Memphis Style Coleslaw

1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
3 Tablespoons white sugar
3/4 teaspoon salt
1 teaspoon onion powder or 1 Tablespoon finely grated onion
2 teaspoons celery seed
1 16 ounce bag of coleslaw mix

Mix all the ingredients except the slaw then add the slaw and mix to combine and cover the slaw.   Refrigerate for at least one hour prior to serving or up to 2 days.   It will help to marry the flavors if made and stored in the refrigerator.    Enjoy

GINGER COOKIES

Barry from Rock Recipes has shared a recipe from Auntie Crae's bakery.  I loved these cookies, Big, just how I like my cookies.  Go check out the post.   I have made a few recipes from Barry and had good luck.   These cookies are soft and yummy!  

rock recipes auntie-crae's-ginger-sugar-cookies


Auntie Crae's Ginger Cookie

1/2 cup shortening
1 1/2 cup sugar
1 egg
1/3 cup molasses
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
extra white sugar for rolling the dough balls in 

Mix the shortening along with the sugar.   Add the egg and the molasses and mix.  In another bowl add the dry ingredients and whisk together to blend all the dry ingredients.  Using your cookie scoop scoop the dough in balls and roll in the white sugar.  Then gently press each of the dough balls and bake at 350 degrees for about 12 minutes.  They will spread while baking so allow room for the cookies to spread.  Barry suggest during the last few minutes of baking to rotate your cookie sheet.   The cookies are soft but will firm up as they cool on the cooling rack.   Enjoy    
                                                         Lemon cake from Rock Recipes

PERFECT SUGAR COOKIES

Can't be Easter without some bunny cookies.   I found this recipe on Pinterest from design eat repeat so I had to try them.   This recipe is wonderful and this will be my new sugar cutout recipe.  Click on this link to see the  perfect-cut-out-sugar-cookies   What I like best is that no chilling is needed.  They are soft and perfect.   They are gone and I would like another one.  







The perfect Sugar Cookie

1 cup unsalted butter, softened to room temp   (I used salted butter)
1 1/2 cup powered sugar
1 egg
1 teaspoon vanilla 
1/2 teaspoon almond extract 
1 teaspoon baking soda
2 1/2 cups flour

Mix all together and cut out in desired shapes. Roll the dough about 3/8 inch thick.   The amount of cookies will depend on the size of your cookie cutter.  Bake at 350 degrees for about 8-10 minutes.  Cool on rack and frost as desired.   

Go check out detail on designeatrepeat how-to-make-perfect-cut-out-sugar-cookies/




Well, not everyone is perfect so my carrot is shaped a little weird.    I liked the presentation but the cheese ball recipe that I made with shrimp was far from tasty.................Oh well,


Enjoy

Monday, February 29, 2016

NANNY COREY'S PEANUT BUTTER COOKIES

Who says that sugar cookies are the only cookies for a cookie cutter!   I got the recipe of Nanny Corey's Peanut Butter Cookie from Auntie Ella and with Valentines Day coming soon I knew I wanted to try making these delicious cookies a little different.   I used the cookie scoop and rolled the dough in a ball, then I pressed the dough into the heart shaped cookie cutter and these are what I got.    


2 eggs
1 cup sugar
1 cup light brown sugar
1 cup oil or melted shortening ( I used wesson oil)
1 cup peanut butter
1 Tablespoon vanilla
2 tsp baking soda
1 tsp salt
3 cups flour

In a mixing bowl add the sugars, oil and mix.  Then add the eggs and mix.   Add the peanut butter and the vanilla and mix.   In another bowl add the dry ingredients and whisk them together then add to the wet mixture.  Roll in balls using a cookie scoop then place on your baking sheet and press with a fork.   Or use any cookie cutter and press the dough into the shape of the cutter.  Just make sure the dough is pressed evenly then bake at 350 degrees.  Remove to a cookie rack to cool.  I made a chocolate icing and put in a zip lock sandwich bag and cut a very small opening in the corner and decorate as you wish.   And sprinkles always make everything better.   





Happy Baking 

Saturday, January 9, 2016

STARBUCK'S PUMPKIN BREAD

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

Enjoy







Tuesday, January 5, 2016

ENGLISH TOFFEE


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 
1

Monday, January 4, 2016

BUTTERMILK YEAST ROLLS


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.  

BUTTERMILK YEAST ROLLS RECIPE


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

AMISH CINNAMON BREAD


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.  


Tuesday, June 23, 2015

TUSCAN SAUSAGE AND WHITE BEAN SOUP


It's been forever since I have posted a recipe that we enjoyed...........so 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

CREAM CHEESE CRUMB CAKE

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 done.....it baked beautifully soft, and yummy.  


Ingredients
  • 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