Tag Archive: baking

It is time to start baking cookies, to eat and give away!

Yesterday, I made some of Hubby’s and my favorites, and yes, some were sent out the door.

Recently, Pam Jarrell, moderator of a book club I belong to on Facebook, put together a cookbook of favorite cookie recipes. In it, are included Hubby’s favorite,  and one of the many used in our home when the girls were growing up, Griddle Cookies, sent by my daughter Tara.


There are many others, some I fully intend to try out this year. Also included are some memories from a number of the contributors.

Since community cookie making was a big part of our lives and still is, I was very honored to be a part of this book, the memories of a house filled with cooks, cookies, and laughter is very precious to me.


I had so much fun today!

One of my nieces arrived about noon to spend some time.

The beef roast was nearly ready and plans to make a peach cobbler were in place.

I pulled out the recipe for Granny’s peach cobbler and niece went straight to work, draining home canned peaches and preparing the filling, mixing and rolling dough. I gave advise and cheered her on!  Soon we had a pretty pan of old fashioned cobbler

As she placed the layers of crust and filling she dubbed the dish, ‘Peach Lasagna’! What ever you might want to call it, It was very good!

To learn more about this challenge or to read other entries go here: http://madison-woods.com/flash-fiction/forbidden-100-words/

Collecting Jewels 

“Let’s git going”, Granny said, “Daylight’s wastin’!”

Hot already, sun beats down

Picking berries, filling buckets

“Careful”, she cautions, “watch for snakes!”

Sweat rolls, bugs bite, briar scratch

And finally home; but not to rest!

Pump some water, clean and sort.

She chucks wood into the old stove,

Steaming hot! What’s the point,

I wonder, filling up the jars.

Lids tight, into boiling water.

Then I know!

When these red jewels mix with

Sugar, cornstarch.

A bowl with

Flour, lard, deft use of rolling pin

Cobbler in the oven.

Sweet taste of summer

Watching the snow drift down.


In the fifth book in the Kauffman Amish Bakery series, to be released in July 2012 by Zondervan Publishing,  Amy Clipston lets us look at the changing events of Katie Kauffman’s life. Imagine, just imagine. Your best friends Lindsay and Lizzie Anne have found love, making plans for their futures and here you are left out!     After years of close friendship, the girls are moving apart. Katie is feeling hurt and alone.

None of the boys in her Amish community hold any attraction for her.

Katie finds herself attracted to Jake, a young Mennonite man who works as a carpenter in her grandfather’s business.  Jake saves her when she is attacked by some young English rowdys and their feelings turn from friendship to much more.

When Katie’s father, a very strict man, discovers they care for one another, he forbids the relationship, and Katie rebels. The relationship is further complicated when Lindsay’s sister, Jessica, returns to visit at Christmas, hoping to rebuild her broken relationship with Jake.

How will Jake choose? Is his love for Katie strong enough to give her up?

Soon Katie is left with few remaining choices, will she choose family and her Amish community without Jake, will her father  send her away or is there some way to cross the wide gap and find happiness?

Also included are some recipes that I am looking forward to trying.

I highly recommend this book. If you like Amish fiction, I am sure you will enjoy it!

Consider this, I spend about one-third of my time in the kitchen. There is cooking, canning, baking, cleaning up and the chair I prefer to sit in to read and do paperwork. The table is great for eating, spreading a quilt to work on or enjoying a puzzle.

It’s a great place to sit and share time with family and friends as well.

My kitchen is a big part of my life, you see. I have tried to surround myself with things there that I love… so here is a corner of my kitchen for all the world to see.


The photo prompt is ‘the last thing I bought’:

Today it was necessary to go to the store! We were almost out of milk, needed for several reasons here on Sunrise Ridge. We got in the truck and made a test drive down a local road that is being worked on to get to town.

When we got there, discovered that the milk delivery had not arrived and the store too was almost out of milk. I grabbed the last 2 half gallons in the cooler as the manager apologized for the problem. They were expecting a delivery but did not know when it would be there.

So in an effort to make the trip worth while I decided that Hubby deserved some strawberry Jello cupcakes! Our niece Heather made him some and he instantly found a new favorite dessert. He says mine are NOT as good as Heather’s even though I have her recipe…

My path led down the baking supplies aisle for cake mix and Jello: then to the frozen foods. Frozen strawberries, already cleaned were 30 cents a pound cheaper than the fresh ones in the produce aisle.

When we returned home, I made the cupcakes.  Here is how:

First of all make cake, pour into cupcake pans and bake following directions. While they bake make your Jello using the package directions.

Soon I had a batch of  cupcakes, twenty of them all dressed in pretty paper cups.

Place the cupcakes on a cookie sheet and poke them several times with a fork and carefully spoon Jello onto then allowing it to run into the holes. (You may need to squeeze the cake a little to open up the holes)I used about three tablespoons of the liquid Jello for each cupcake.

Put them on a cookie sheet in the fridge for two hours, or more so the Jello can set. That is where they are right now

Frost them with Cool Whip. And enjoy.

If, like it is here, 20 or so cupcakes are too many for your household, you can freeze them before topping and then put the Cool Whip on when you are ready to serve.

Or as in the case tonight, we will top with strawberries and then Cool Whip.

Hubby likes them!

I recently discovered Kraft PHILADELPHIA Cooking Creme.  There was a recipe on the back of the container for Easy Lasagna Skillet. http://www.kraftbrands.com/philly/recipes/Pages/default.aspx.

I did not have all the required ingredients and Hubby won’t eat lasagna so I made some modifications and came up with an oven meal that everyone liked. I tried it over at my sisters house with a bunch present and it passed on the ‘nothing left over’  scale.

Brown 3/4 lb. ground beef or turkey and 1/4 cup chopped onion. Drain and add 1 4 oz. can mushrooms, drained and a 24 oz. jar of spaghetti sauce, 2 1/2 cups water, Stir in one 10 oz.  container of Philadephia Cooking Creme (I used the tomato& basil and 3 cups of pasta. ) We used egg noodles, but I think shells or other pasta would also work just fine.

Put it in a 350 degree oven for 40 minutes. Sprinkle with some mozzarella cheese and bake 5 more minutes.





More signs of Christmas

thank god for kids When the Thanksgiving and Christmas holidays drew near, you could always tell. My two oldest and a pack of neighbor kids would arrive on the evening school bus. Why? To bake! And bake we did! Up to 14 kidsat a time, from kindergarten age through high school would converge here and crowd into the kitchen, Some pulling bags of ingredients from their bookbags. Hands washed, recipes ready, bowls out and oven on, away we would go. Sometimes an extra mom would show up as well, but it didn’t matter.

Measuring cups taught fractions, recipes honed reading skills… Jobs were assigned by ability, everyone had one and when it was time to cut or drop it was turn and turn…waarm cookies from the oven with milk or hot chocolate finished our afternoon as bags of cookies went home with each child.

The baking tradition did not end, as the older two grew up. Some years later moved to New Hampshire and youngest daughter and a pack of friends would also gather in my kitchen to bake. There we also made ‘extras’ to deliver with Christmas carols to the small apartment complex across our street for the elderly residents.

This time of year, I usually hear from someone in those groups wanting recipes, these are the most requested. And they are not forgotten in my kitchen, the grand kids join me as we bake happy memories and holiday treats.

Spicy griddle cookies (no need for the oven)

3 1/2 cups sifted all purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp pumpkin or apple pie spice

1 cup shortening

1 egg

1/2 cup milk

stir dry ingredients together in bowl, cut in shortening til mixture is mealy. Beat egg and milk together, add to flour and mix until well blended.

Roll out 1/4 in thin and cut into desired shapes.

Heat griddle until water drops ‘dance’ on it. Lightly greas griddle, place cut outs on it leaving space between cookies

Flip when tops become ‘puffy’. makes around 4 dozen 2 inch cookies

Best served warm, these were made while others baked and were the usual, ‘sample’ cooky we served up.

Painted sugar cookies (As a Child, my greatgrandmother, grandmother, mom and dad and the 5 of us kids made these every year, as well as them becoming a staple in the annual ‘kid baking’. I still make them.)

1 1/4 cups soft butter

2 cups sugar

2 eggs

5 cups all purpose flour

1 tsp salt

4 tsp baking powder

1 tsp nutmeg

1/2 cup milk

Cream butter and sugar, add eggs and beat until fluffy

stir dry ingredients together and add alternately with the milk to the creamed mixture. If dough is too sticky add up to 1/2 cup more flour

Roll out 1/4 inch thin and cut.

Place cookies on cookie sheet, decorate as you wish with sprinkles, edible confetti or cookie paint before baking.

Bake at 375 about 8 minutes Cool on racks, makes about 100 cookies.

Cookie paint

for each color 1 egg yolk, 1 tbsp water and a few drops of food coloring. mix til smooth. Using a clean artist brush paint design on cookie. It will bake up shiny and bright.

Yesterday’s menu included home-made garlic-herb bread. I have a recipe I like, that makes two loaves of bread, or a large pan of rolls, or a combination of the two.
In a large bowl: 1 cup warm water I Tbsp. yeast and 2 Tbsp sugar. stir and let sit for ten minutes.
Add 3 cups of flour, 4 more Tbsp sugar, 1 tsp salt, 1/3 cup oil and 1 cup warm water. Mix well.
With your hands, work in 2 1/2 to 3 more cups of flour. Kneading well for 5 minutes.
Cover the bowl and let rise until about double in size, It takes about an hour. Punch the dough down.
At this point you cut the lump of dough into two pieces and form into loaves, or make rolls, bread sticks… This is also the step where you add “extras”, herbs, spices, cheese. Whatever you expect to come out of the oven and place in appropriate greased pans.
Cover the pans and let rise for 30 minutes. heat the oven to 350 degrees and put in your bread for 30 minutes.
Now if you want soft bread crusts, put a pan of warm water in the oven with your bread, for a crisper crust, brush with melted butter and bake about 15 or 20 minutes more.
For herb-garlic bread I use 2 tbsp of Italian seasoning and 1 tsp garlic powder per half of the dough. We like just a hint of the flavor.
For cinnamon rolls, roll out your dough with a rolling pin brush on melted butter sprinkle liberally with a mixture of cinnamon and sugar, scatter on some raisins or nuts if you like…roll it up like a jelly roll and slice about 1 1/2 inch pieces.

I made one pan of 12 herbed breadsticks and one plain 4X8 loaf, while a friend was visiting yesterday.
The loaf went home with the friend.