Category: Recipes

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Valentine Party Cookie

I am really stretching myself today to share this video from the past.

Several years ago I wrote an ebook called Baking for Profit. I also produced my very first traumatizing (for me that is) video on youtube. If you would like to see how I decorate a Valentine Heart Cookie or learn about my Baking for Profit book check out the video below. Through the years I  have made hundreds of these cookies if not thousands. You can find the recipe below the video.

You can probably use any Chocolate Chip Cookie Recipe. Below you will find the recipe that I have used for many years.

Chocolate Chip Cookies

Ingredients:

2 1/4 cups flour

1 teaspoon soda

1 teaspoon salt

2 sticks or 1 cup butter or margarine

3/4 cup  brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla and almond (if desired) I love it!

2 eggs

12 oz. chocolate chips

Directions:

Beat the softened margarine with brown sugar and white granulated sugar. Add eggs  and vanilla and beat again. Scrape down sides of bowl. Add the flour, soda, and salt.  Beat together. When mixed well add chocolate chips. For party cookies, I spread about 1/2 inch or a little more in my cake pans which have been sprayed with cooking spray. If I am baking a lot of these to sell I weigh the pan and the dough as I fill it. ** I write it down so that all of them will come out the same OR if you just want to remember how much dough you would put in each pan.  I want these to come out about 1 inch thick. I never weigh these unless I am baking them to sell. I usually bake until the top is springy and the cookie has pulled slightly away from the sides.  It will depend on your oven. I start checking the larger ones at about 30 minutes. It will be a beautiful golden brown, not too dark though. I can tell now by the smell when they are just about ready. With a little practice you will be able to do this. When you take this out of the oven you run a table knife around the edge and let cool for a few minutes. Turn this out on a wire rack to finish cooling. For the really large ones I use two racks one to hold on the front of the pan while I flip it out and one rack to flip the bottom side of the cookie  onto to cool. This prevents breakage.

Variation:

You can also bake these in a round pan or 13X9 pan.

Use a small scoop and drop them on a cookie sheet for individual cookies,  bake until done.

HINTS:

** I have found that even the same size Wilton pans may vary in weight so I do not give you the weights.

For the large party cookies make sure that you coat your baking pan with cooking spray or shortening.

I usually double the recipe to make my largest heart cookie. I make one small heart and my large heart from a double batch.

For the heart cookies I have 4 sizes of Wilton’s heart cookie pans. 6,9,12,14 inch pans. I have used the same pans for many many years. You may use any size you wish just put about 1/2 in the pan (not more than half full because it will rise and be too thick).

To Decorate the Cookie: 

I make a buttercream frosting. I usually do my message in green. I write the message first (It’s easier if you do it first and then I use an open star tip and make a border around the cookie. Make a rose or purchase roses and add to your cookie. Add a few green leaves and you are finished. Or omit the roses if you wish.

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Easy Bread Baking

Easy bread baking
Easy Bread Baking 6-3-3-13

This is a reprint from Redding Mountain on February 6, 2009.

I have found a wonderful recipe for easy bread baking. I found the article on Mother Earth News Website. It has a great article about making bread. It is so easy you do not even have to write the recipe down. Also, the authors have written a book called Artisan Bread in Five Minutes a Day. I have ordered it from my library. If it is as good as I think it is I will order from Amazon.

6 cups of warm water 100°
3 Tablespoons salt
3 Tablespoons yeast
13 cups flour (I use a mixture of fresh ground wheat and white)

The cool thing is that you mix it up and let it rise and then punch down and refrigerate in a covered container. When you get ready to bake bread you slice or pull off a chunk and shape it with floured hands and let it rise on baking stone or sheet for about 40 plus minutes and then bake it. 450° for 30 minutes. The original recipe called for a pan of water in the oven while you bake it. I tried that which produces a chewy crust which I love. My husband also liked it best. The children, however, liked the version without the water which produces a little softer crust. Either way, it is yummy bread and very easy to do. Also, there is no kneading. So, remember 6 -3-3-13 and you’ve got great bread where ever you are. Enjoy! and let me know your results.

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One Hour Dinner Rolls

Do you want the taste of homemade bread? This is the easiest and quickest way to satisfy that taste.  I started making these rolls in the early 1990s. With six boys and we would soon add our first daughter, they were a hit. The boys consumed three dozen rolls the first time I made them. They soon became a family tradition. They are a little bit heavier than traditional rolls but my family has enjoyed them regardless.

For my bread making, I love to use these large beautiful bowls that my friend Betty Fitzsimmons has gifted me with through the years. She is a wonderful friend and bread baker too! Our together times are filled with spiritual encouragement and a lot of laughter.

Rising Dough

Ingredients:

2 packages yeast or two-level tablespoons of bulk yeast

1/2 cup Water

2 Tablespoons butter

3 Tablespoons sugar

1 1/4 cup of milk

1 1/2 teaspoons salt

1 egg ( occasionally I add an extra egg)

4-5 cups of flour

Mix the yeast and sugar in the 1/2 cup water and set aside (it should get foamy) You can use a small measuring cup to do this.

Mix 3-4 cups flour and salt in a large bowl.

Heat milk and butter until it is melted and cool it a little while. You want it below 120° or it will begin to kill the yeast.

Beat the egg and add it to the yeast mixture. Mix the milk mixture with the flour and add the yeast mixture. Stir until well mixed. If it is not too sticky begin to knead the dough and add the rest of the flour as needed. Knead for 5-10 minutes and then place in a greased bowl and turn to coat and then cover the bowl and let rest for 15 minutes or so. It should raise and look a little puffy. (Like the picture at the top) Punch down and divide into 2 sections. Take each section and shape into 12 balls. I place these in a greased pan side by side. Two 8 inch round pans or 13 X 9 pan. Then cover and let rise for another 15 minutes or so. Then bake them in a 400° oven for 15 minutes until lightly browned. They should be done but may require a few more minutes depending on your oven. You’ll smell them and they will look good. Rub the tops with butter. You may turn them out on a board or plate and enjoy them. The bottoms might get a little soggy if left in the pan too long from the condensation.

2 Dozen Rolls

Fresh Rolls
  • My Beautiful Betty Bowl

 

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Gluten-Free Lemon-Coconut Bonbons

Today I made some no bake coconut bonbons. These are gluten-free. I found a recipe at My Incredible Recipes and as many of us do and changed it up a bit to make Tiffany’s birthday bonbons.

Gluten-Free Chocolate Coconut Bonbons

The original recipe for No Bake Coconut Snowballs can be found here:

No Bake Coconut Snowballs

Gluten-Free Lemon Coconut Bonbons

Use the ingredients for the recipe for No-Bake Coconut Snowballs and add about 3 Tablespoons of lemon juice and a teaspoon of vanilla flavoring to the original recipe. I put everything into the food processor and processed. I then made balls and refrigerated them. I dipped them in white chocolate ( 1 melted about 1/2 cup of white chocolate chips) and put back on my parchment paper and I put it in the freezer for a few minutes. Enjoy!

 

Gluten-Free Chocolate Coconut Bonbons

Make a second batch and add only vanilla flavoring to the batch. Make the balls and refrigerate until firm. Now dip them in semi-sweet chocolate (melt 1/2 cup of semi-sweet chocolate chips) and place on the parchment paper and back in the refrigerator until set.

Keep refrigerated until ready to serve.

 

Gluten-Free Lemon Coconut Bonbons

 

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Andalusian Christmas Soup

Andalusian Christmas Soup

How I Found This Recipe

Andalusian Christmas Soup.  My story. This recipe was found on a radio program in the 1980s while driving around Seattle, possibly being stuck in traffic. The host of the radio program offered the recipe for those who requested it. I requested it.

I was recently telling someone about this recipe and after a search for my original recipe, I found it while in WV. I hope you like it as much as I do! This recipe works well for vegetarians as well as meat eaters.

Origins

The south of Spain is the home of this inexpensive make-ahead soup. When served with condiments that include meats like miniature meatballs and sausage, fresh vegetables, and substantial garnishes, it makes a full meal especially well suited to informal entertaining.

The soup base is a blend of tomato puree, chicken broth, herbs and lots of sweet, slow-cooked onions. Serve it hot in a soup tureen or casserole, surrounded by choice of condiments.

The Recipe for the Soup Base

2 Tablespoons butter or margarine
1 Tablespoon olive oil
4 cups thinly sliced onions
3 Tablespoons flour (omit if gluten is an issue for you or your family) Use another thickener.
1 can (1 lb.) tomato puree
2 quarts chicken broth
1 clove garlic, minced or mashed
1 Tablespoon each red wine vinegar, Worcestershire
1/4 teaspoon each pepper, oregano, tarragon leaves, and liquid hot pepper seasoning
1/2 teaspoon cumin seed crushed

Condiments (suggestions below)

Directions

In a 4 or 5 quart pan, over medium-low heat, melt the butter; add the olive oil and onions. Slowly cook the onions stirring occasionally, until they are limp and slightly golden; it takes about 45 minutes.

Sprinkle flour over onions and blend; gradually stir in tomato puree and broth. Add the garlic and vinegar, Worcestershire, pepper, oregano, tarragon, hot pepper seasoning, and cumin; stir until well blended. Bring to boiling over high heat, reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.

Condiments:

Meats (choose 2 or 3)

  • About 30 meatballs: combine 1/2 lb. lean ground beef; 1 Tablespoon chopped green onions; 1/4 teaspoon salt; and 1/8 teaspoon each ground cumin, crushed oregano leaves, and pepper; form into bite-sized balls and bake in a shallow pan in a 500-degree oven for 5 minutes.
  • About 10 ounces linguica, chorizo, or kielbasa sausages: slice about 1/4 inch thick and in a dry frying pan over medium heat, turning until browned.
  • 1/4 to 1/3 pound tiny cooked shelled shrimp
  • About 3/4 pound cooked ham: cut into 1/2 inch cubes and saute in 2 Tablespoons butter until slightly browned.

Fresh Vegetables: (choose 3 or 4)

1 cup each of several vegetables

  • cubed red or green bell pepper or a mixture of the two
  • diced peeled cucumber
  • diced fresh tomato
  • diced sweet onion
  • 1/2 pound fresh mushrooms: sliced and sauteed in 2 Tablespoons butter
  • 1/2 pound fresh carrots: slice and cook in a small amount of water until fork tender, drain.

Garnishes (choose 3 or 4)

  • 3 or 4 hard cooked boiled eggs, coarsely chopped
  • 1 to 1 1/2 cups sour cream
  • 1/4 pound grated cheddar cheese, shredded
  • 2 or 3 small limes cut into wedges
  • 1 small can garbanzos drained
  • 1 small can of sliced ripe olives, drained
  • About 1/2 cup chopped parsley

This was originally published on my Redding Mountain blog.

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15 Minute Chocolate Sheet Cake

15 Minute Chocolate Sheet Cake and Frosting

This is a cake that I have made for many years. I have made it for potlucks, church camp, and just company dessert. If you have ever been to our house for a “singing” you may have sampled this cake. I usually keep the ingredients on hand so that I can put together a cake quickly if the need arises. It is not only quick but economical. A big plus is that everyone who likes chocolate will love this cake!

Cake:

  2 cups all-purpose flour
  2 cups white sugar
  1/2 cup butter or margarine 
  1 cup water
  1/2 cup shortening or cooking oil
  1/2 cup Hershey’s cocoa unsweetened
  1/2 cup buttermilk (or milk that has been soured)
  2 eggs
  1 teaspoon baking soda
  1/2 teaspoons vanilla

   Frosting:

1/2 cup butter
6 Tablespoons milk
4-5 Tablespoons cocoa
1 teaspoon vanilla
4 cups powder sugar
Finely chopped walnuts if desired 1/4-1/2 cup

Directions For 15 Minute Chocolate Sheet Cake:

Mix flour and white sugar and set aside.

In a small saucepan boil 1/2 cup margarine, 1/2 cup shortening, 1 cup water, and 4 Tablespoons cocoa.

Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased jelly roll pan (17 in X 11in)

Bake in preheated oven 350°- 400° degrees oven for 15 minutes or until toothpick comes out clean.

Frosting:  5 minutes before cake is done bring to boil 1/2 cup butter, 6 Tablespoons of milk, and 4-5 Tablespoons of cocoa. Remove from heat and immediately stir in 4 cups powdered sugar, vanilla, and beat or stir until smooth. Immediately pour frosting over cake. Sprinkle with nuts. Enjoy warm or cooled. The frosting tastes like chocolate fudge. This is a very yummy cake and it is very hard to eat just one piece.

I believe I received this recipe in 1980 while at Freed-Hardeman College from a cookbook put together by the Preacher’s Wives Club.

15 Minute Chocolate Sheet Cake

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Mom’s Whoopie Pies

While in the Northeast recently I came across a lot of whoopie pies! One of the ladies from church brought some to share AND she was willing to share her recipe with me. Well, actually it was her mom’s recipe. She brought two kinds of whoopie pies to share: these yummy chocolate ones and some zucchini ones.*  I got permission to share her recipe. Thanks, Beth!

Mom’s Whoopie Pie

(Boy, these will take you back to the good ole days!)

Ingredients:

2 cups flour

1 tsp. soda

1/4 tsp. salt

1/3 cup cocoa

1 cup sugar

1 egg

1 tsp. vanilla

3/4 cup milk

1/3 cup oil

Sift the flour, soda, and salt together. Mix the cocoa and sugar together and combine with the flour mixture. Beat the egg slightly and add the vanilla and milk to it. Combine with other mixtures. Finally, add the oil and mix well. Drop on a baking pan.  2 Tablespoons for each cake. 12 cakes to a pan. Bake at 350° for 10 minutes.
Whoopie Pie Filling
1/2 stick butter
1/2 cup Crisco
1 cup confectioner sugar
1 tsp. vanilla
3 tsp. marshmallow fluff
Beat butter, Crisco, sugar, and vanilla with an electric beater. Fold in fluff. Spread between halves of the whoopie pie cakes. Wrap in plastic to store.

 

Marie Hazelton passed this along to her daughter Bethany Guion and we appreciate that for sure. Keeping passing those recipes down folks! Share your stories!

  • You can find the Zucchini Whoopie Pies here: https://www.sixsistersstuff.com/recipes/zucchini-whoopie-pie-cookies
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Fudge Pie

For my friend Teresa’s birthday, I made her a fudge pie.  I used the recipe I found from :

https://www.allrecipes.com/recipe/12350/fudge-pie/

I recently bought this cute little 6-inch pie plate! Isn’t it cute? So I made one just for her and a larger one to share.

This is a very easy and quick recipe for fudge pie. I chose this one because I had the ingredients on hand and it was a great choice.

 

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My Mom’s Squash Casserole

On Monday my husband came home from our favorite farmer’s house. He had a huge bag of kale and a bag of yellow squash, my favorites. The squash was so sweet we ate some raw. I needed a dish to take for a ladies’ meeting we have once a month, Women at the Well. So I made my mom’s squash casserole. The evening was a wonderful time of fellowship. There were a few leftovers and the casserole was so wonderful my daughter wanted the leftovers for breakfast! (Well maybe I was guilty of eating it for breakfast too!) So here is the recipe. I hope you like it.

Betty Melcher’s Squash Casserole Recipe 

2 cups cooked squash

2 eggs

1 small onion chopped

8 ounce shredded cheddar cheese

1/2 to 1 cup evaporated milk

1/2 stick margarine or butter, melted

10 -12 crushed saltines, divided

1/4 teaspoon black pepper

I usually buy 3 or 4 large squash for each recipe and I double the recipe. I slice and cook the squash for a few minutes in a little water, not much until it is barely tender. Drain squash. mix eggs, onions, cheese, milk, butter, and half of the crushed crackers. I mix just to blend in the mixer and pour into a 13 X9 casserole dish. ( A double recipe fits perfectly in the 13 X9 pan) Unless you want it to be thicker.  Sprinkle the rest of the crackers on top and bake 30 – 40 minutes until set at 350 degrees. This turns out perfect every time.
***I added a bit more squash for more texture and because I love squash! (1/2 to 1 cup)

 

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Lawrence’s Homemade Salsa

To say my husband likes salsa is an understatement. He has been known to eat a half gallon of salsa all by himself in one week. He can eat salsa on almost anything! Anyone who knows him knows his love for salsa and nachos. Chips are an excuse to eat more salsa. We have salsa making parties where the whole family gets involved chopping onions, tomatoes, peppers, and cilantro. It’s a happy day for the whole family when Lawrence decides to make salsa. Today I am going to share Lawrence’s salsa recipe that he developed from lots of salsa making!

Small Batch Salsa

4 cups chopped tomatoes

3/4 cup chopped onion

2 Tablespoons fresh jalapeno pepper

1/2 cup fresh cilantro

1/2 cup of lime juice

 

Big Batch of Salsa

4 quarts chopped tomatoes

4 cups chopped onions

1/4 cup chopped fresh jalapeno peppers

2 cups cilantro chopped

2 cups lime juice

Whichever batch you make you just chop all the veggies and mix in a bowl. Then dig in. Or wait a bit It only gets better and better.

By the way, did you notice my amazing bowl? A gift from my dear friend Betty!