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Monday, February 28, 2011

Heavenly Pumpkin Waffles

These waffles will send you to heaven.  Enjoy!!!

2 cups flour
2 tbsp. baking powder
1 tbsp. cinnamon
1 tbsp. sugar
1/2 tsp. nutmeg
1/4 tsp. salt
4 eggs, separated
1 1/2 cups milk
1 cup pumpkin
3/4 cup butter, melted
1 tsp. vanilla

Combine first 6 ingredients.  Separate the eggs and beat the yolks slightly.  (I made them without seperating the eggs and they turned out great.)  Add the milk, pumpkin, butter and vanilla.  Add the flour mixture.  Beat eggs and fold into the flour mixture.

Most of my family eat the syrup with a little bit of waffle.   Yummy!!!!

Butter Syrup

1/2 cup butter  (one stick)
3/4 cup sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

Combine first four ingredients in large pan.  (Mix will fizz to twice it's height.)  Bring to a boil.  Remove from heat and stir in soda and vanilla.  Let sit stirring occasionally until fizz is gone.  Serve over waffles.

Friday, February 25, 2011

Religious Quilt Patterns "Joy In Service"

Wednesday, February 23, 2011

The Perfect Sandwich Bun

These buns make the best sandwiches. We filled our sandwiches with cracked pepper turkey, tomato, avacado, cheddar cheese, mayo and mustard. They also make great hamburger buns.

What you will need:

6 tbsp. warm milk
2 cups warm water
2 tbsp. instant yeast
5 tbsp. sugar
1 tbsp. salt
2 large eggs
6 cups bread flour
2/3 cup all-purpose flour
5 tbsp. unsalted butter, softened


1 large egg beaten with 1 tbsp. water, for egg wash

Sesame seeds

Making The Buns:

Mix briefly to combine the milk, water, yeast, sugar, salt and egg.  Add the flours to the bowl, and mix until blended in.  Mix in the butter. Knead with a dough hook on low speed for about 6-8 minutes. The dough will be sticky, but you want to avoid adding too much extra flour which will create tough buns.

Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with parchment paper. Using a dough scraper, divide the dough into 16 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until doubled.
Brush egg white on top of buns and sprinkle with sesame seeds.
Bake the buns for 12-15 minutes or until lightly brown at 400 degrees.  Flip the buns over half way through baking.

Tuesday, February 15, 2011

Emily's Oatmeal Raspberry Chocolate Chip Pancake

These are super yummy pancakes that my whole family loved.  They are so good that you don't even need syrup or anything to eat them, although a good scoop of whipped cream is always delicious.  You could also substitute white chocolate chips for the chocolate.  My husband and I love the flavor of white chocolate with raspberries.  Enjoy!

  • 1 1/4 cup buttermilk (divided)
  • 1 cup rolled oats
  • 1 large egg
  • 1/4 cup brown sugar
  • 1/2 cup melted butter
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup raspberries (fresh or frozen), slightly mashed
  • 1/2 cup mini chocolate chips
Combine the oats and one cup of buttermilk and let stand 1 hour or overnight.  Do not skip this step or the pancakes will not hold together very well.  

After an hour, add a large egg to the oat/buttermilk mixture and stir together.  Then add the brown sugar and melted butter and mix well.  Sift in the dry ingredients and stir to combine.  Stir in 1/4 cup buttermilk, raspberries, and chocolate chips.  

Cook on hot, buttered griddle until golden brown on both sides.

Friday, February 11, 2011

Red Velvet Ice Cream and Brownies

Emily's Red Velvet Ice Cream and Homemade Brownies

For a fun Valentine treat tonight, the kids and I made some red velvet ice cream with brownies.  Caden helped me with the ice cream and Hailey helped me make the brownies, and by help I mean Caden drank coconut milk and half and half and Hailey dumped things in the bowl and waited to lick the spoon after stirring the brownies.  Love these kids!  We had fun though and the ice cream turned out delicious.  It looks a little runny in the picture because it was only in the freezer for half an hour instead of the required 3 hours.  The kids couldn't wait for dessert after dinner!  The brownie recipe comes from a Better Homes and Garden cookbook and is one of our favorites.  It has more of a dark chocolate flavor and they are really thick of made in an 8x8 pan.

Red Velvet Ice Cream

  • 1 C. coconut milk
  • 1 C. half and half
  • 3 egg yolks
  • 2/3 C. sugar
  • 1 t. vanilla extract
  • 2 t. dutch cocoa powder
  • 1 T. red food coloring
  • 1 C. heavy cream

In medium saucepan, over medium-low heat, cook coconut milk and half and half just until steaming.  (This is important - you are about to add the eggs, and if the mixture on the burner is too hot it will cause the eggs to curdle).

Meanwhile, in medium heatproof bowl, whisk egg yolks and sugar until combined.  Pour half of milk mixture into bowl with egg yolks and sugar, and whisk until smooth.  Then pour contents of bowl back into saucepan, and return to burner on medium-low.

Cook custard an additional 3-5 minutes, until you can run your finger across a rubber spatula dipped in the custard and it leaves a trail.  Remove saucepan from heat and add cocoa powder - whisk until combined and no lumps remain.  Then add vanilla extract and red food coloring and whisk.

Transfer mixture to a large, coverable bowl.  Add 1 C. heavy cream, but 
do not stir.  Cover bowl and place in refrigerator to chill 3-4 hours.

Once mixture is thoroughly chilled, transfer to ice cream maker and freeze according to manufacturer's instructions. Then transfer to coverable, freezable container and put in freezer at least 3 hours before serving.  Makes about one quart.

Homemade Brownies

  • 1/2 Cup Butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped nuts (optional)
In a medium sauce pan melt butter and unsweetened chocolate over low heat, stirring constantly.  Remove from heat; cool.  I rarely have unsweetened chocolate in my cupboard so I usually just use 9 tablespoons of unsweetened coco and 3 tablespoons of canola oil.  Instead of using the stove I then just melt my butter completely in the microwave and stir in my coco and oil.  It has worked great every time.

Meanwhile grease an 8x8 or 9x9 baking pan and set aside.  Stir sugar into cooled chocolate mixture in saucepan.  Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined.  Stir in the vanilla.

In a small bowl stir together the flour and baking soda.  Add flour mixture to chocolate mixture; stir until just combined.  If desired, stir in the nuts.  Spread the batter in the prepared pan.

Bake in a 350 degree oven for 30 minutes for 8 inch or 25 minutes for 9 inch pan.  

The ice cream was so good that Caden couldn't help but lick it off of his shirt when he spilled.  Why waste good food!

Pillowcase Patterns "Spot the Dog"

Wednesday, February 9, 2011

Emily's Creamy Strawberry Crepes


Emily's Creamy Strawberry Crepes

A yummy treat to enjoy Valentine's Day morning or just any old Sunday.  They are so scrumptious and my kids just eat them up!

Creamy Strawberry Crepes

1 8 oz package cream cheese, softened
1 1/4 cups powdered sugar
1 Tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla extract
2 cups sliced fresh strawberries
2 cups whipped cream
Additional sliced strawberries

Beat cream cheese, powdered sugar, lemon juice, lemon peel, and vanilla until smooth.
Fold in sliced strawberries and whipped cream.
Spoon about 1/3 cup filling down the center of each crepe; roll up and garnish with additional sliced strawberries.

Basic Crepes

1 1/2 cups milk
4 eggs
1 cup flour
1 1/2 tsp sugar
1/8 tsp salt

Combine milk and eggs.  In a separate bowl, combine flour, sugar, and salt; add to the milk mixture and mix well.  Cover and refrigerate for 1 hour.  Melt 1 tsp butter in a non-stick skillet.  Pour 2-3 Tbsp of batter into skillet.  Cook until slightly browned and then flip.  Remove to wire rack.  Leftover crepes can be stored between sheets of wax paper and frozen for up to 2 months.  I usually make this crepe batter the night before.  I just throw everything into my blender and mix it up and then stick it in the fridge overnight.  It makes for easy cooking in the morning.  I also don't butter my skillet but use non-stick cooking spray.

Sunday, February 6, 2011

Cherry Nut Candy

Here is another delicious treat perfect for the Valentine season.  Make a plate for you neighbor using any of our VALENTINE GIFT CARD SETS or just have a plate waiting for your kids when they get home from school.  Enjoy!

24 oz           cocktail peanuts
1 1/2 cups    peanut butter (chunky)
24 oz           milk chocolate chips
2 cans          cherry frosting
48               large marshmallows

In the microwave melt 3/4 cups of peanut butter and 1 package of 12oz chocolate chips for 1 1/2 minutes.  Stir well.  Chop 12oz of peanuts and add to the chocolate.  Spread onto a cookie sheet and refrigerate.  Microwave marshmallows for 30 seconds or until soft and mix with the cherry frosting.  Spread the cherry mixture onto the chocolate in the cookie sheet.  Refrigerate and repeat the steps for the 1st layer to make a top layer of chocolate.  Refrigerate and serve. 

Tuesday, February 1, 2011

Grandma's Rolly Pollys

This my granddaughter making our infamous Rolly Polly's.  It is a tradition that goes way back.  I made them with my kids, my mom made these with her kids, her mother made them with her kids, her mother made them with her kids and now I have my grand kids over to make Rolly Polly's.  It's a simple recipe that your kids will love eating as well as making.  It started as a poor man's dessert.  Anytime there was leftover pie dough it got used to make Rolly Polly's.  They are so popular in my house that we just skip the pie and make full batches of these yummy treats. 

What you will need:

4 cups flour
1 tbsp. sugar
2 tsps. salt
Mix these three ingredients together.
1 3/4 cups shortening

With a pastry cutter, cut the shortening into the flour until the mixture looks like small crumbs.

1 tbsp. vinegar
1 large egg
1/2 cup water

Mix these three ingredients together well and add to the flour/shortening mixture.  You can wrap this dough in plastic wrap and store in the refrigerator.

Divide dough into several small balls and roll each ball into a very thin circle. This is where the kids love to help.  Spread the circles with your favorite jam.  Strawberry, raspberry and grape are our favorites.  Roll up the circles and place seam down on greased cookie sheet.  Bake for 8-10 minutes at 400 degrees.