Pumpkin hot rolls
Preaheat oven to 375
3/4 cup milk
1/3 cup packed brown sugar
4 Tablespoons butter
teaspoon salt
2 packages yeast
1/2 cup warm water
2 to 2 1/2 all purpose flour
1 1/2 cups whole wheat flour
1/2 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
In small pan heat up the milk, brown sugar, the butter and salt and then
remove and set aside.
In a big bowl (I used Kitchen Aid mixer bowl-
dissolve the yeast in warm water.
(I dump in a little granulated sugar to the water and stir that up before adding yeast)
Then when adding yeast .. I stir that in and let it sit there for just abit and tell
it to behave itself. It almost always does and starts activating. :P
Then... I dump all the dry ingredients in and lastly the milk water mixture.
Let mix good with the mixer or your mighty strong arm.
Turn onto a floured surface and knead it and sing to it ...
knead some more... more singing.
When it feels just right.. or as the bread experts say: smooth and elastic
Drop it in a buttered bowl and turn it over- a few times.
Blow it a kiss and say goodnight; covering it up with a towel
to stay warm and cozy. When it's doubled in size
punch it down.
All that love only to punch it flat?
Cut into fairly equal pieces and shape into rolls with your thumb.
Place on a greased pan.
Cover up again and let rise.
Just realized the actual recipe says to now brush dough rolls with melted butter.
I didn't do this til afterwards but next time will try it their way.
Bake for about 20-25 minutes.
You should probably eat one right away just to make sure they're okay. :)
Next time I make this recipe I'm going to add even more pumpkin and spices.
I hate wasting all that pumpkin from the can since it only calls for half a cup. I'll
probably plan on making pumpkin sweet bread the same day to use it up.
Myguy loved these and said make them again so I'll play around with the recipe.
The kitchen smelled so good.
Tokheim Bread
I don't know what the real name for this recipe is:
I got the recipe attached to the bread bowls pictured.
The name of the pottery is called Tokheim Stoneware and
you should totally check out their website too. I've ordered
two more of the bread bowls... baking bowls they're called on their site.
The two I just ordered are the red brown color and they have
cute reindeer on them-- it's their logo I guess.
I'm hoping that this recipe will be just right for four of the breadbowls but I'm not sure-
Can't wait til the new ones come.
Their recipe:
2 and 1/2 cups whole wheat flour
2 and 1/2 cups unbleached flour
2 cups warm water
1 egg
1/4 cup safflower oil (I used vegetable oil coz I didn't have any of the other)
1/2 cup honey
1/8 cup of molasses (I googled and thats actually 2 Tablespoons
1 Tablespoons yeast (I used one package yeast)
and a dash of salt.
There are no other directions than that on the recipe card so I called
the number off the website. The very sweet woman said her husband is actually
the breadmaker and doesn't go by a recipe well so I'm assuming this is a very
forgiving recipe. Love that! AND it really turned out well for me!
I started by heating oven to 350
Then used a big glass measuring cup and added the two cups warm water
stirred in a little extra honey then added the yeast and let it sit til it
went wild and started growing. Meanwhile dumped all the rest of the other ingredients in my kitchen
aid bowl and then added the yeasty water and mixed well.
Turned out on a floured surfast. Had to add extra flour because mine was super sticky.
But I kneaded it well and then divided it then put in buttered pans and bread bowls and
turned over getting the butter on all the sides. Covered up and it rose pretty good on the counter
and really good in the oven. Mine baked for about 30-35 minutes.
Cannot tell you how awesome it smells ... it was even better smelling than the pumpkin one.
It's definitely my favorite to date.
Sliced and toasted this is .... superb.
I can't wait to get the two new bread bowls and am dreaming of the
mixing bowls too.
Pumpkin Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp baking pwd
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
3 cups sugar
1 cup vegetable oil
3 large eggs
2 cups pumpkin
2/3 cup water
1 cup chopped walnuts if you want (myguy doesn't like so I don't add)
1 cup raisins (myguy doesn't like so I don't add)
Mix well and prepare two loaf pans. I butter them with real butter on bottoms and sides. Then Mix a bowl of cinnamon sugar and pour in the pans and bat the pans around to coat bottom and sides. Pour in batter and bake and sprinkle a little bit more cinnamon sugar on the top. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
Peanut Butter Cake
2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1 teaspoon baking soda
1 cup melted butter
1 cup water
1/4 cup peanut butter
2 eggs
2 tsp vanilla
1/2 cup buttermilk
Mix well and pour in a sprayed 9x13 pan
Bake 350 for around 30 minutes.. or til cake springs back when touched.
While cooling but still warm:
Melt in sauce pan 1 stick butter
1/4 cup peanut butter
1/3 cup milk -
stir and over medium heat just bring to a boil
remove from heat and add 16 oz pkg powdered sugar and
1 teaspoon vanilla.
Stir well and spread over cake.
Sprinkle top of cake with nut topping- I used a few sprinkles from a can of Fisher Ice cream nut topping.
7-30-15...
I've been making bars like crazy!
A go to of late is
Scotcheroos-the recipe goes like this:
1 c peanut butter
1 c Karo syrup but I always give it a swig or two extra for good measure?
and 1 c granulated sugar.
Mix well in a heavy pot and heat up on medium on the stovetop.
Stir like a crazy woman or man...
then when it just begins to give a bubble or two take it off the heat and stir in rice krispies...
don't hate me for not measuring this part. I just stir and add ... until it looks right.
A regular size box of rice krispies (NOT the big box)- out of it I'll use about three fourths the box if that helps. WE LOVE them chewy... so I try not to get carried away with too much rice krispies.
Then pour in a buttered 9x13 cake pan. I butter the palm of my hand then and pat them down.
Next... in a medium glass bowl.. (make for sure it doesn't have any water in it... if you just took it out of the dish strainer dry it first like your life depends on it.
In it; goes a half bag of chocolate chips... and half a bag of either butterscotch chips or peanut butter chips. Melt in the microwave for thirty seconds, take out and stir, and repeat...
Don't ever leave them in there the full minute without stirring; trust me.
FROST with your scrumptious melted chippys...
let set up and just try not to eat them all in one sitting;
My bib overalls are getting snug from these badboys.
I'm just gonna have to quit makin them for about a month now.
Sorry I haven't updated in so long.
I've been in a rut... cooking and baking the same ole thing.
Thee other day on Pinterest I came across the Pioneer woman's recipe for
chicken spaghetti.
It looks so good to me and I couldn't wait to make it.
Here is her recipe: but I'll be honest I haven't tried it yet. When I mentioned I was making
it for supper to Myguy he totally wrinkled up his nose. It just didn't sound good to him at all soooo...
I ended up making something else he likes alot. He's not a vegetable guy at all... and even mention
mushrooms and he'll nearly gag. I was going to hold out the peppers and use cream of chicken soup instead. One of these nights... I'm going NOT SAY ANYTHING and just make it... and call it...
something totally different... you know like: Chicken noodle casserole. I'll let you know how that goes. I bet he'll love it. ;)
Pioneer woman chicken spaghetti
Ingredients
- 1 whole raw chicken, cut into pieces
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp Cheddar
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced red bell pepper
- 1 medium onion, finely diced
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
How about some brownies?!
About the time I was whipping up the oatmeal banana bread posted below; our son Tony and his girlfriend popped in for a visit! I didn't really have time to bake cookies but then I remembered my Momma's recipe for "Blonde Brownies." They're kind of like chocolate chip cookies but you can throw them in a pan so they're not only delicious but perfect when you're in a rush. Digging through my recipe box, I found this:
A recipe card for them;... handwritten by yours truly when I was maybe 13 years old or so?! I remember enjoying to bake even back then and I started my very own little recipe box. Although it's spattered up with love and over three decades of time- I think you can still make it all out. On the back of it; it says, GREASE THE PAN! haha Glad I noticed that when I made them yesterday. I sprayed mine. I hope you like them! I made them with real butter and some Madagascar bourbon vanilla. They turned out soooo good! Notice the vintage, aluminum pan photo'd above that I baked them in? -- Yep, it was my Mommas and I remember chowing down on many Blonde brownies outta this very pan. ~Sweet memories indeed!~
Enjoy!
Well, thanks to Pinterest; our family has another new favorite! Oatmeal Banana Bread!!
I made my first loaf just yesterday and wish I could buy some over-ripened bananas somewhere because I really don't want to have to wait for another loaf! Now before I share the recipe, I just want to mention that I did change it a little from the original for two reasons. The original recipe called for part egg whites and then one whole egg. I didn't want to mess with that and we have our own farm fresh eggs so I just used three large eggs to simplify things. Also; I added a little extra brown sugar for good measure; -- we like sweet bread- sweet! Okay so here is the recipe the way I made it myself:
Oatmeal Banana Bread
(start heating up that oven to 350)
- 1 1/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 3 tsp oil
- 3 large eggs
- 3 large bananas, ripe
- 1 cup uncooked old fashioned oats
Mix really well, and pour into a sprayed loaf pan.
Bake for 45-50 minutes and cool on wire rack.
Now try not to eat the whole loaf in one sitting.
The texture ... is a little chewy in this scrumptious way.
I'm fixin to go journal a little and have a little slice with my sleepytime tea.
I wish I could share with you!!
If you make it let me know what you think. Especially if you try some variations!
I love to try new things.
How bout some Sweet Pertater Pie?
About a month ago, my Mil and Fil went on a little vacation and found themselves dining at Paula Deene's Restaurant! My Mil knows I love aprons and they surprised me with this one from Paula's! Maude loves it as much as me and has yet to take it off!
I haven't tried this recipe yet but ... it's Paula's so it HAS to be good!
Our Tony's coming down this coming week so I think I'll whip one of these up then! --Anyways, I'm writing the recipe here... straight from thee apron! ;) If you try it... let me know what you think.
Paula Deen Sweet Potato Pie!
Preheat oven to 350
Filling: Using an electric mixer, combine 2 cups sweet, peeled, cooked potatoes, 1 cup sugar, 2 eggs, 1/2 stick melted butter, 1 tsp vanilla, 1/4 tsp salt, 1/4 tsp ground cinnamon, and 1/4 tsp ginger. Mix thoroughly. Add 1 cup milk and continue to mix.
Pour filling into 9" unbaked pie crust and bake 35-45 minutes. Place pie on rack, and cool to room temperature.
Meringue: Using electric mixer, beat 3 egg whites til soft peaks form. Slowly beat in 1/4 cup sugar and continue beating until sugar dissolves. Mixture should be glossy and stiff but not dry. Spoon meringue onto pie forming peaks and make sure meringue touches crust all around. Sprinkle with a pinch of granulated sugar. Bake 10-12 minutes or until delicately browned. Cool and Serve to Yourguy. Okay I added the Yourguy part. :) Paula didn't really say that. But she probably would wouldn't she?
(Okay see ya later sweet pertater!)
Lea
Greetings and Holykisses,
As you can see from all the gook on the pages of my recipe book; this pumpkin bread recipe is our family's favorite! If you want your husband to ask you to marry you all over again... then you've gotta try this recipe.
Pumpkin bread
3 cups sugar, 1 cup vegetable oil, 3 large eggs (or in my case 6 or 7 banty eggs) 1 (15 oz) can of pumpkin, 2/3 cup of water, 1/2 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 and 1/2 teaspoon of salt, 1 teaspoon of baking powder, 2 teaspoons of baking soda, and 3 and 1/2 cups of flour. (If you like nuts, or raisins you can add up to a cup each but we like ours plain.) Mix this all together and the trick is this: Butter two loaf pans using real butter. *Now mix together cinnamon and sugar to your liking and pour on top of your butter and coat the pans with the cinnamon sugar!!! This takes pumpkin bread to a new level; I'm serious. Next add your pumpkin batter into your loaf pans and again sprinkle the tops with cinnamon sugar. (This is the second most important part!) Don't forget this step! Bake at 350 for one hour. Coating the pan with cinnamon sugar and sprinkling it on the top as well makes this bread AMAZING!
(special thankyou to Janie for making this cute new apron! I love it!) It even matches the blog! lol
BASIC cookie recipe
This recipe was my Angel Mother's and I use it for my Chocolate chip cookies, M&M cookies and White chocolate macadamia nut cookies. It's tried and true!
2 cups packed brown sugar, 1 cup white granulated sugar, 2 cups shortening, 4 eggs, 1 teaspoon baking soda, a dash of salt, and 4 and 1/2 cups flour. (I use a little less flour) Mix ingredients all together and add a bag of chocolate chips. Bake at 350 til edges start to turn golden. We like our cookies chewy so I like to underbake slightly. Usually when I make this recipe, when the dough is done I half it and make half into white chocolate chip macadamia nut cookies and the other half chocolate chip cookies. When I do this, I only use a half of a bag of the chocolate chips in the chocolate chip cookies and half a bag of white chocolate chips and half a bag of macadamia nuts in the white chocolate chip macadamia nut cookies. These are always a hit with my Sisterchicks bible study gals. NOW* If I am making the M&M cookies I NEVER EVER EVER mix the candies in the dough but instead- I add that extra half a cup of flour I normally omit so that I can roll a ball of dough in my hands and then put it on the cookie sheet. Then I grab a handful of m&ms and kinda smash them gently onto the tops of the doughballs. That way they bake in and look all pretty still!
1 Graham cracker shell
In a bowl beat two packages of (I use fatfree) cream cheese
and 3/4 cups pwd sugar. Mix til smooth and pour into THE graham cracker crust. Sprinkle that with 1/4 cup chopped pecans
In another bowl mix: 1/4 cup dry instant vanilla pudding and 1/3 cup dry instant chocolate pudding with 1 3/4 cups (I use fatfree) milk. Stir in 3/4 teaspoon vanilla. Now pour that over the cream cheese and nuts. Chill for about 4 hours and before serving top with a carton of kool whip. You can garnish with more pecans if you like.
This pie is AMAZING and really it's not all that unhealthy. I even use fatfree or lite kool whip.
Who wants Pie?
I meant to take a picture so you can see how light and pretty this pie looks but I'm afraid I ate my piece before I thought to grab the camera. Maybe tomorrow I'll remember. lol Anyways, if you love lemon.... this may be for you. Mmmm it's so good!
Lemon Pie
2 cups fatfree milk
1 pouch of Wyler's light lemonade low calorie soft drink mix *(Not the little packets that you put in a water bottle, but it would actually make 2 qts of lemonade if you were making lemonade It comes in a small canister that holds three- two qt pouches.)
1 box of vanilla sugar free instant dry pudding
8 oz carton of fatfree or lite coolwhip
1 graham cracker crust
In a mixing bowl, stir pudding and lemonade powders together, then add milk and mix on low speed. Add 3/4 of the Cool whip and stir that in. Pour mixture into crust and top with the remaining cool whip. Refrigerate until ready to serve. This is pretty puckery... so you might want to use 3/4 of the lemonade powder and taste it first and then decide if you want the whole pouch. I like the pucker so use the whole pouch. It's a really light pie and guilt free!
Zucchini Bread
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 cup oil
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon (and more cinnamon sugar for the bottom n top of bread)
2 cups grated zucchini
Mix well, and pour into two buttered and cinnamon- sugared bread pans
Sprinkle more cinnamon sugar on top
Bake 325 for around an hour. Test with toothpick.
Char's Bran Muffys
5 1/2 cups flour
2 1/2 cups sugar
4 eggs
1 1/2 cups vegetable oil
1/2 cup molasses
3 Tablespoons baking soda
3 cups natural wheat bran*
2 cups kellog's All Bran cereal
2 cups raisins optional
1 quart buttermilk
In a very large bowl, combine all dry ingredients except baking soda. Set aside. In another bowl combine the buttermilk and baking soda. Add the oil, eggs, and molasses. Beat well. Make a well in the dry ingredients and pour in the liquid and mi well. Stir in raisins or leave out to make other flavors like mashed ripe bananas, dried cranberries, walnuts or pecans. (Batter will keep in refrigerator for 6-8 weeks)
*Natural Bran- can be found in the cereal isle at grocery store- Char uses Hodges Mill.
Bake at 375 for 20-25 minutes.
(Can I just say I love these muffins!) Scrumdillicious! I added even more buttermilk to the mix after the batter had been in the fridge awhile. I love the twang of buttermilk! My favorite way to eat these is warm out of the oven just smothered in honey. :) Hope yall like em! Thanks for the recipe Char!
This is one of our favorite meals: Chipped Beef on Toast!
Melt about 5 Tablespoons of real butter in a frypan and make a roux by sprinkling in enough flour to dry up the butter. Stir really well and then just add milk and make a gravy. Toss in the chopped lunch meat and add salt and pepper. Let it bubble a little bit and pour over toast! Ohmyword. Yum. There are only 90 calories per bag of lunch meat and we use 40 calorie bread and fat free milk, so this really isn't all that loaded with calories. (Try to forget about the butter- does butter really count?)
