Snickerdoodle Cookies

Snickerdoodle Cookies are soft and chewy with a cinnamon-sugar coating on the outside.  This recipe has been a family favorite for over 60 years.  It is an easy recipe and one of our most requested recipes when we have guests, or give them to family and friends as gifts.

Ingredients

1 c. butter, room temperature
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
2 3/4 c. flour (375g)
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1 tsp. cinnamon 

Cinnamon Sugar Mixture

1/4 c. sugar
1 1/2 Tbs. cinnamon

Directions 

Preheat oven to 375°. Lightly grease baking sheets or line them with parchment paper.

In a large mixing bowl, combine butter and sugar.  Cream well with an electric mixer. 

Mix in vanilla.  

Add eggs, one at a time, mixing well after each addition.

In a separate bowl, combine flour, baking soda, salt, cream of tartar and cinnamon. Stir with a whisk to make sure the ingredients are evenly distributed. 

With the mixer on low, add the dry ingredients to the butter sugar mixture.  Do this in tow to three increments. 

Place the bowl in the refrigerator for at least 1 hour.  

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  

Roll the balls in the sugar cinnamon mixture until coated.  Place the cookie on cookie sheets, spacing them about 2 inches apart.

Bake for 7 to 8 minutes.  Leave the cookies on the baking sheet for 5 minutes before removing them to finish cooling on a wire rack.

Notes

If you don't have cream of tartar, you can substitute it with 1 teaspoon lemon juice or vinegar for each 1/2 teaspoon of cream of tarter.

You can also substitute some of the granulated sugar with brown sugar.

Pork in Sweet Soy Sauce

Tender cubed pork cooked in a flavorful, spicy sauce and served over rice. This is an easy dish to prepare, that doesn't take a lot of time or ingredients. Our family enjoys this meal, and we serve it often.

Ingredients

2 lb. pork loin cut into 1 inch cubes
2 Tbs. olive oil
1 onion, chopped
1 (15 oz.) can carrots, undrained
1 (15 oz.) can peas, undrained
1/4 c. soy sauce
1/4 c. Worcestershire
1/4 c. sugar
1/2 tsp. garlic  powder
1/4 tsp. ginger
1 1/2 c. water or chicken stock
1 to 2 1/2 tsp. red pepper flakes
1 heaping tsp. cornstarch (Optional)
1/4 c. water (Optional)
cooked rice or noodles

Directions

In a cast iron skillet, heat olive oi over medium-high heat.  Add the cubed pork.  Cook the pork for about 3 minutes, or until the pork is no longer pink, and it starts to brown.  

Add onion and cook until the onion is translucent. 

In a medium bowl, combine soy sauce, Worcestershire, sugar, garlic, ginger, chicken stock and chili garlic sauce. 

Stir in the carrots, peas, then pour the soy sauce mixture over the pork and bring to a boil.

Reduce the heat to low. Cook uncovered, and simmer for 30 minutes, or until meat is tender, stirring occasionally.  

If you want a thicker sauce, make a slurry of the cornstarch and water.  In a cup, mix cornstarch and water until smooth.  Pour into the simmering liquid, stirring constantly. Cook until the sauce is thickened.  

Serve over the top of cooked rice or noodles.

Notes

If you like your food more spicy, you can use 1 tablespoon chili garlic sauce instead of the red pepper flakes. 

Use 1 Tablespoon garlic and ginger paste instead of the powdered garlic and ginger.  

You can also omit the Worcestershire sauce if you don't like the flavor.  Just increase the soy sauce to a half a cup in total.  

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the perfect way to use leftover chicken.  This is an easy recipe using, chicken, and vegetables, baked in a tasty gravy, and topped with biscuits.  This is an old recipe, but it stands the test of time.  

Comfort food, made with love, is always the best.

Ingredients

1/4 c. butter
1 onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1 (15 oz.) can peas, reserve liquid, or frozen *See note below
1 (15 oz.) can corn, reserve liquid, or frozen  *See note below
3 potatoes, peeled, and cut into bit sized pieces
1/4 c. flour
1 Tbs. parsley
1/4 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. celery seeds
1/2 tsp. rosemary 
1 tsp. Italian seasoning.
2 c. chicken broth *See Note below
2/3 c. half-and-half cream, or milk or evaporated milk
salt and ground black pepper to taste
3 c. cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits, or you can make your own biscuits
Butter

Directions

Preheat the oven to 350°.

In a large, deep cast iron skillet over medium low heat, add onion, celery, and carrots.  Cook, stirring occasionally, until tender. This takes about 15 minutes. 

Mix in peas, corn, potatoes, flour, parsley, thyme, garlic powder, celery seeds, rosemary, and Italian seasoning.  Cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken.  Season with salt and pepper to taste.

You can leave this in your cast iron skillet, or you can transfer the mixture into a 7x11-inch baking dish. 

Arrange biscuits on top of the filling.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and brush some butter over the top of the biscuits. Let the meal rest 10 minutes before serving. 

Notes:

Combine the liquid that you had from the peas and corn.  Pour in enough chicken broth to make 2 cups.  This is what I do when using canned corn and peas, as it adds flavor. 

If you don't want your biscuits to be soggy on the bottom, prebake them at 375° for about 7 to 8 minutes.  Then turn the biscuits upside-down when putting them into the chicken mixture. Meaning, the side that was on the bottom of the baking pan in now facing upwards. 

Granola Bars

It is easy to make your own granola bars with just a few simple ingredients. They are so easy to make.    By making the granola bars at home, you don't have to worry about preservatives, salt and chemicals that the store ones have.  And then, remember, there were all those recalls that granola bars had last year as well.

Ingredients

2 cups rolled oats
1/2 cup shredded coconut
1/2 cup raw honey (Or use 1/4 c. honey and 1/4 c. molasses)
2 Tbs. creamy peanut butter or crunchy
1 tsp. vanilla extract
1/4 to 1/2 tsp. cinnamon
1/8 tsp. salt

Directions

Preheat the oven to 325°. A baking sheet. Grease a 9-inch square baking dish or use parchment paper in the pan for easy removal of the granola bars.

On a baking sheet, spread the oats and coconut out evenly. Toast oats and coconut, stirring once or twice, until lightly browned and nutty smelling.  

Transfer the oats and coconut to a large mixing bowl.

In a medium saucepan, over medium-low heat, mix honey, peanut butter, vanilla, cinnamon, and salt together.  Cook and stir until smooth.

Pour the honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.

Bake in the preheated oven until beginning to dry, about 8 to 10 minutes. If you like a crunchier granola bar, bake for 15 minutes.

While the granola is still hot, score the bars into equal portions with your spatula. You don't need to cut all the way to the bottom of the pan. This will make breaking them apart much easier.   

Notes

You can add additional ingredients like chopped pecans, almonds, peanuts, raisins or mini chocolate chips. Or you can add cranberries, blueberries or raspberries.

Pineapple Rolls

Pineapple Bread Rolls

Delicious, light and fluffy bread rolls with pineapple and coconut inside and a powdered sugar glaze drizzled over the top.  This is easy to make and a recipe your family will love.  Serve them for breakfast, or as a dessert.  

Ingredients

1 c. crushed pineapple
1 c. unsweetened coconut
1 c. sugar
2 T. cornstarch
1 3/4 c. warm water (divided)
1/3 c sugar
1 T. yeast
1 egg, room temperature
1/3 c. dry milk powder
4 1/2 c. or more, flour (bread flour works best)
2 T. cooking oil or lard, melted and cooled
1/2 tsp. salt

Glaze

1 c. powdered sugar
1 tsp. vanilla
2 to 4 Tbs. milk

Directions

Heat oven to 325° when ready to bake. Grease 9 x 13-inch cake pan.

In a medium-sized bowl, combine pineapple and coconut.

Sprinkle the cornstarch and sugar over the pineapple and coconut.  Mix well.

Cover with a lid or a sheet of cling wrap and place in the refrigerator for at least an hour. 

Pour the pineapple juice into a measuring cup.   Add enough water to make 1 1/2 cups liquid.  

In a large mixing bowl, combine 1/4 cup water, sugar and yeast in a bowl.  Let stand for 5 to 10 minutes to make sure the yeast is active. 

Add in the remaining water and pineapple juice, egg, 1 cup flour, and milk powder. Beat well with a wooden spoon.

Mix in the shortening, salt and most of the remaining flour. Turn out the dough on a floured surface.  Knead the dough for about 10 minutes, adding more flour as needed. The dough should be smooth and elastic and have a slightly tacky feel. 

Lightly grease the bowl that you mixed the dough in.  Place the dough into the bowl, turning the dough over once to ensure all sides are greased, so it does not dry out.  

Cover the bowl with a tea towel and set the bowl in a warm location.  Let the dough rise until doubled. 

On a lightly floured surface, roll out the dough into a rectangle that is about 2 inches thick.

Spread the pineapple coconut mixture over the top of the dough, going close to the edges.

Fold dough onto itself, capturing the pineapple coconut mixture inside.  It will be like making a burrito.  Then press the dough down with your fingers or a rolling pin, to seal.

Cut dough into squares, using a pizza cutter.  

Place the dough evenly into the prepared cake pan.

Cover the dough with a tea towel and let rise until doubled.

Bake for 20 to 25 minutes, or until golden brown.

While the bread is still warm, make the glaze.

In a medium bowl, combine powdered sugar, vanilla and 3 tablespoons milk.  Mix well.  Add more milk if you want a thinner glaze.  Using a spoon, or a fork, drizzle the glaze over the top of the warm bread. 

Allow the glaze to set up and serve and enjoy.

Mashed Potato Casserole

Moist, juicy ground beef base, with creamy mashed potatoes, bacon and cheese over the top.  This recipe is simple to prepare and loaded with flavor.  It's a dish that my kids love to eat and request it often.  

Ingredients

6 strips bacon
2 lb. potatoes, peeled and cut into quarters
1 (5 ounce) can evaporated milk or whole milk
2 Tbs. butter
salt and pepper to taste
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 c. frozen whole kernel corn
1/4 c. barbecue sauce
1 Tbs. Worcestershire sauce
1 1/2 tsp. smoked paprika
1 tsp. Dijon mustard
1/2 c. shredded Cheddar or pepper Jack cheese

Directions

Heat oven to 375°.  2 quart baking dish optional. I use my cast iron skillet to finish baking the dish in the oven.  

In a large, deep, cast iron skillet over medium heat, cook the bacon until it is crisp. Remove the bacon and place on a paper towel lined plate.  Drain off bacon fat. When the bacon is cool, crumble the bacon into smaller pieces.   

Fill a large pot with water.  Add potatoes and bring the water to a boil.  Cover and continue to boil the potatoes until the potatoes are fork tender.  This can take about 15 to 20 minutes.  Drain the potatoes. Leaving the potatoes in the pot, add evaporated milk, and butter. Mash the potatoes well with a potato masher.  Season with salt and pepper to taste. Stir in 1/4 cup of crumbled bacon into the potatoes

In the skillet you cooked the bacon in, over medium heat, add the ground beef, onion, garlic, and bell pepper.  Breaking up the ground beef, cook and stir until the meat is browned and cooked through. This takes about 8 to 10 minutes.

Add corn, barbecue sauce, Worcestershire, paprika, and mustard. Cook and stir until hot and bubbling.  Season with salt and pepper to taste.  Remove from heat. Smooth out the ground beef mixture. 

Spread the mashed potatoes over the top of the ground beef.  Sprinkle the top of the potatoes with the cheese and the rest of the bacon. 

Bake for 20 to 25 minutes, or until mixture is bubbly and cheese is melted.

Serve and enjoy.

Apple Spice Cake

Apple Spice Cake is more like a cobbler, than a cake. It is quick, and easy to prepare with canned apple pie filling, spices and a cake mix.  It's a recipe where you basically just dump the ingredients into a pan and bake it.  But the end result looks like it took you a lot longer to achieve this great tasting, flavorful dessert.

Ingredients

2 (21 oz.) can apple pie filling
1 1/2 to 2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 Tbs. white sugar
1 (15.25 oz.) pkg. yellow cake mix or spice cake mix
1 and a half sticks cold butter
1 cup pecans, finely chopped (optional)

Directions

Preheat oven to 350º. Lightly spray or butter a 9 x 13-inch cake pan.

Pour the apple pie filling into the prepared pan. 

In a small bowl, combine cinnamon, nutmeg, allspice, and sugar.  Mix well to combine. Sprinkle the spice mixture evenly over the top of the apple pie filling.

In a large bowl, add cake mix.  Cut the butter into the cake mix using a pastry cutter or two table knifes held in one hand. The mixture should look crumbly, and the butter will be the size of small peas.  *See Notes

Sprinkle the cake mix and butter over the top of the apple pie filling and spices.  Try to get the cake mixture spread evenly over the apples.  This will help prevent dry spots in the cake mixture.  

Scatter the pecan nuts over the top if desired.

Bake for 45 to 60 minutes, or until the cake is brown on top and bubbling on the sides.  Check the cake for dry spots after 30 minutes.  If you see any dry spots, put a half tablespoon of butter in those spots and continue baking until done. 

Serve with ice cream or whipped cream.

Notes

If you are in a big hurry, you don't need to cut in the butter.  Just sprinkle the cake mix over the top of the apples, then dot the butter over the top of the cake mix.  Cut the butter in small squares and line them up on top of the cake mix like a checkerboard. Make sure the butter is covering most of the dry cake mix.  Another way is to melt the butter and pour this over the top of the cake mix.

Smothered Pork Chops

This is a recipe that my mother made quite often.  Tender, juicy pork chops served with a delicious onion gravy.  It is a one pot meal that is easy to prepare and does not take a lot of time.  You can use bone in or boneless pork chops, whatever you have in your refrigerator or freezer.

Ingredients

4 slices of bacon cut into 1/2 inch slices
4 thick cut pork chops
1 c. flour
salt and pepper to taste
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. thyme
2 cup chicken broth
4 potatoes, peeled, and cut in half or in quarters

Directions

Preheat oven to 300°
     
Heat a cast iron Dutch oven, over medium high heat, cook bacon until it starts to crisp.  Remove bacon to a paper towel lined plate and set aside. Drain off all but 2 tablespoons bacon grease from the skillet. *See note below.

Season both sides of the pork chops with salt and pepper.  
     
In a low sided dish or bowl, combine flour, onion powder, and thyme.  Dredge the pork chops in the flour mixture, shaking off the excess flour.  Do not discard the remaining flour, as you will need that later in the recipe.  
     
In the same skillet that you fried the bacon in, add the pork chops. Cook for 2 to 3 minutes on each side, or until each side is golden brown. You may have to fry the pork chops in batches. Remove the pork chops and place them with the bacon, while you prepare the gravy.

In the Dutch oven you were just using, add the onions.  Sauté the onions until they are translucent.

Slowly sprinkle 1/4 cup of the reserved flour mixture, over the onions, stirring constantly. Be sure to scrap the bottom of the pot to remove the flavorful bits at the bottom.    Cook for a minute or until the flour is golden brown, but not burned. If the mixture is too dry, add a little more bacon grease to the skillet.  

Slowly pour in the chicken broth, whisking constantly.  Cook and stir until the mixture thickens. Season with more salt and pepper to taste.

Return the pork chops and bacon to the Dutch oven.  Cover the Dutch oven with a lid.

Bake for 50 to 60 minutes or until the internal temperature of the pork chops is 145°.

Notes

Keep your bacon grease.  I pour mine through a strainer into a mason jar.  Secure with a lid.  You can use this any time when you are cooking foods that you want that extra flavor in, like potatoes, carrots, and other meats.

Fiesta Corn Dish

Corn, sweet bell peppers, jalapeño peppers and onion makes for a colorful side dish.  During the dreary, cloudy days, this side dish is sure to perk up your table and bring smiles to all who gather around at meal time.  It is so easy to make with just a few simple ingredients. 

 Ingredients

2 tablespoons butter
1 red bell pepper chopped
1 green bell pepper chopped
1 onion, chopped
1 jalapeno, chopped (Optional)
4 c. frozen (or 24 oz. can oz. can drained) canned corn
1/4 tsp.  cumin
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
salt and pepper to taste
2 tablespoons lemon or lime juice (Optional)

Directions

In a large cast iron skillet, over medium-high heat, melt butter.

Add the bell peppers, onion, and jalapeño. Stirring constantly, cook the vegetables for about 2 to 3 minutes.

Mix in the corn.  

Season with cumin, smoked paprika, garlic, and cayenne pepper. Add salt and pepper to taste. Mix the seasonings in and continue to cook until hot.  This takes about 3 to 4 minutes. 

Squeeze lime over the vegetables, if desired.  Serve warm. 

Notes

You can sprinkle some fresh cilantro on top if desired.  I do leave this ingredient out as we don't have fresh cilantro anywhere close to where we live.

Chicken Corn Chowder

This recipe is great if you have left over chicken.  It is simple to prepare, especially if you have precooked potatoes and chicken on hand.  This dish is creamy and full of flavor that your whole family will enjoy.   It is comfort food to help warm you up on those cool or cold evenings.

Ingredients:

1 c. chicken stock
1 chicken bouillon cube
1 c. milk
1 c. heavy cream
2 chicken breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
1 onion, chopped
2 cloves garlic
1 sweet bell pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. corn, frozen 
2 tsp. sugar
2 tsp. hot sauce
1 tsp. parsley
salt and pepper to taste

Method:

In a large saucepan, pour in stock and add the chicken bouillon cube.  Over medium high heat, bring the stock to a boil.

Stir in the milk, heavy cream, chicken, potatoes, onions, garlic, red peppers, celery, carrots, corn, and sugar.  Bring the mixture to a bubble, then reduce heat to low.  Simmer for 40 minutes, stirring occasionally.

Add parsley and hot sauce, simmer for five minutes.

Serve and enjoy.

Note:

You can use canned corn in place of frozen.  Just be sure to drain it first.

If you want a thicker soup, mix a tablespoon cornstarch and cold water together.  Stir until smooth. Slowly add the cornstarch mix into the soup, stirring constantly.  Cook for another minute or two and then serve.

Cheddar Cheese Popcorn

One of our favorite foods to snack on is popcorn.  Salty, cheesy, crunchy popcorn.  It is so easy to make your own, at home, without having to buy a tin of stale, processed, old popcorn at the store.  This treat isn't just for movie nights. You can serve it anytime that you are wanting a snack that is quick, cheesy and crunchy.

Ingredients

6 c. popped popcorn (This is about 1/4 c. of popcorn kernels)
3 Tbs. melted butter
salt
1/4 c. cheddar cheese powder
1 Tbs. Parmesan cheese

Instructions

In a large bowl, or a large container with a lid for easier mixing, add the popcorn.  

Drizzle melted butter over the top of the popcorn. Season with salt to taste. Toss the popcorn to coat it evenly with the melted butter and salt.  Or, if using a container with a lid, secure the lid on tight, and then shake the container to coat the popcorn.  You can also use a paper bag as well.

Sprinkle the Cheddar cheese powder and Parmesan cheese over the popcorn and toss to coat.  Or put the lid on the container and shake the popcorn until evenly coated.  

Taste the popcorn.  You may want to add more cheeses and/or salt to the popcorn.  

Serve and enjoy.

Sweet Potato Biscuits

Sweet Potatoes are good for your body. They are high in fiber and contain antioxidants.  They also make great biscuits.  These biscuits are light and fluffy, light orange in color, and they have a delicious flavor. 

Ingredients

2 to 3 c. flour
2 Tbs. baking powder
1/2 c. brown sugar
1/2 tsp. cinnamon
1 tsp. salt
8 Tbs butter, cut into smaller pieces
2 c. mashed sweet potatoes
2 Tbs. honey
1/4 c. heavy cream or evaporated milk
melted butter for brushing the tops

Directions

Preheat oven to 400°. Lightly grease a 10-inch cast iron skillet, or baking sheet.

In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt.

Add the butter.  Cut in the butter using a pastry knife or two table knives held together in your hand. The butter should be the size of small peas when you are done. 

In another bowl, combine mashed sweet potatoes, honey and cream.

Add the sweet potatoes to the flour mixture. Gently stir to make a soft dough.  

Turn the dough out onto a floured surface. Knead the dough about 4 times until it is a smooth ball. Knead in more flour until it is no longer sticky. Do not over work the dough or your biscuits will be hard and tough.

Flatten the dough out until it is about 1 inch thick. Cut the dough with a biscuit cutter or a glass. Place on prepared pan or cast iron skillet. 

Coat tops with melted butter.

Bake for 14 minutes, or until lightly browned on the top.

Ground Beef Noodle Skillet Meal

 

Growing up, my mom used to make this dish quite often.  It was an easy recipe that went together quick.  The taste was so much better than buying the processed box mixes you buy at the store. It tastes delicious, and it is comfort food that brings back good memories.   

I remember she would ask me to go to the grocery store, to get a pound of fresh ground beef.  The vegetables, she already had on hand, because she grew them in her garden. In no time at all, she had the meal prepared and on the table.

Ingredients

1 lb. ground beef
2 slices bacon (cut up)
1 onion, chopped
1 sweet bell pepper, chopped
1 hot pepper, chopped (Optional)
1 (20 oz.)  can tomatoes
1/2 c. water
1/2 c. chili sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. parsley flakes
1/2 tsp.  pepper
salt and pepper to taste
2 c. egg noodles

Directions

In a cast iron skillet, over medium high heat, cook the ground beef, bacon, onion, green pepper and hot pepper.  Cook until the meat is no longer pink, and the onion is translucent. 

Mix in tomatoes, water, chili sauce, garlic powder, onion powder, parsley flakes.  Season with salt and pepper to taste.  Bring the mixture to a bubble.

Stir in the egg noodles and bring to a boil. Cover and reduce heat.  Cook for about 35 minutes, stirring occasionally, until the noodles are soft.  If it needs more moisture for the noodles to cook, add more water or tomato juice.

Season with more salt and pepper if desired. You can also add some shredded cheese, like sharp cheddar, Parmesan, pepper jack or Colby, over the top. Cover and continue to cook until the cheese is melted.

Serve and enjoy. 

Raisin Streusel Coffee Cake

What could be better for breakfast, or served as a dessert, than Raisin Streusel Coffeecake? Buttery, rich cake, with a layer of cinnamon streusel and raisins in the center. More streusel and raisins are sprinkled on top. Finally, lemon icing is drizzled over the streusel.

 

Serve this cake with coffee, and you have a wonderful breakfast or lunch treat.  It's certain to please your whole family.

Streusel

2/3 c. flour

2/3 c. sugar

3/4 tsp. cinnamon

4 Tbs. butter or margarine

 

Cake

1/2 c. butter or margarine

3/4 c. sugar

1 Tbs. grated lemon peel

1/2 tsp baking powder

1 tsp. vanilla extract

3/4 tsp. soda

1/4 tsp. salt

2 large eggs

2 c. flour

1 c. sour cream

1/2 c. raisins

 

Icing

3/4 c. confectioners' sugar

1 Tbs. lemon juice

1/3 c. raisins

Directions:

 

Heat oven to 350°. Lightly grease an 8-inch baking pan.

Prepare the streusel.

In a small bowl, combine flour, sugar and cinnamon. Cut in the butter with two table knives held together in your hand, or you can use a pastry cutter or a food processor. The mixture should resemble coarse crumbs. Place the flour mixture in the refrigerator while you assemble the cake.

In a mixing bowl, combine butter, sugar, lemon peel, baking powder, vanilla, soda and salt.  Beat the mixture with a mixer on high speed until light and fluffy. This may take about 3 minutes.

Add eggs, 1 at a time, beating well after each addition. The mixture may look curdled, but don't worry, this is a natural reaction.

Turn the mixer speed to low.  Alternating between the flour and the sour cream, beginning and ending with flour, mix each addition into the batter until combined.  The batter will be thick.

Spread half the batter in the prepared pan. 

 

Remove the streusel from the refrigerator.  Sprinkle a 1 /2 cup streusel over the batter. Then, add the raisins over the streusel.  

Drop spoonfuls of the remaining cake batter on top, then spread it gently into an even layer. 

Sprinkle with remaining streusel. With the back of a spoon, lightly press the streusel into the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, while you make the icing.

For the icing, combine powdered sugar and lemon juice, in a small bowl. Mix until smooth. Dip a fork or a spoon into the icing, then drizzle the icing over the top of the cake. 

Sprinkle the raisins over the top. Let stand until icing dries. 

 

Serve and enjoy.

Baked Pork Loin and Vegetables

Tender, juicy pork loin baked with onions, carrots, celery and potatoes.  The blend of spices brings out the flavor of the beef. This is a simple recipe that goes together in a roasting pan and then baked to perfection.

Ingredients

1 (3 to 4 lb.) pork loin roast
2 onions, quartered
Half a bag of 1 lb. baby carrots, roughly about 40 to 45 carrots
3 ribs celery, cut in half
3 to 4 potatoes, washed, peeled and cut in half
2 Tbs. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne pepper, (optional)
2 c. chicken broth or water
1/3 c. brown sugar

Directions

Preheat oven to 325°. Get a roasting pan

Place the onions, carrots, celery and potatoes in the bottom of a roasting pan,

In a small bowl, combine flour, salt, pepper, thyme, oregano, and cayenne pepper.  Mix well. 

Sprinkle the flour mixture over all sides of the pork loin and rub it into the meat. Shake off the excess flour mixture.  Place the seasoned pork loin roast on top of the vegetables. 

Pour the chicken broth into the pan. 

Place the pork loin and vegetables into the oven.  Bake, uncovered, for 90 minutes or more if the until the vegetables are almost tender.  

Remove the pan from the oven, then sprinkle the brown sugar over the top of the pork loin.  Place the pan back into the oven and bake for another 15 to 20 minutes, or until the internal temperature of the pork loin reaches 140° and the vegetables are tender.

To make the gravy, remove the pork loin and vegetables to a serving platter. Cover with a sheet of foil, or a lid to keep food hot.

In a small bowl, combine 1/4 cup flour with 1/3 cup chicken broth or water to make a slurry. Whisk until smooth. 

Scrap the roasting pan to remove the stuck on bits.  This is where a lot of the flavor is.  Pour the liquid and the stuck on bits into a measuring cup. Add enough chicken broth or water to measure 1 1/2 cups.  Pour this into a medium sauce pan.

Place the pan over medium heat and bring to a bubble.  Slowly pour in the flour slurry, whisking constantly. When the mixture comes to a boil, continue to cook and stir for about 2 minutes.  Season the gravy with salt and pepper to taste. 

Serve the gravy with the roast, and vegetables. 

Baked Butternut Squash

Butternut squash is a winter vegetable, and it is so easy to make. This vegetable tastes so good, that you will want to serve it often through the winter months.

Butternut squash is low in calories, but packed with vitamins and minerals.  Did you know that butternut squash has vitamin A, vitamin C, magnesium, potassium and calcium?  It is a good source of fiber, helps your eyesight, is good for your immune system, and helps with blood pressure. This squash contains lutein, zeaxanthin, and beta-carotene.  It is roughly 87% water, so it helps keep you hydrated as well. 

Kids may not like it as well, but if you add a little brown sugar, they will totally enjoy it.  That is what I used to do when I was little.  But now, that I am older, baking this squash with butter, salt and pepper is the only way that I like it. There is a natural sweetness to it that I didn't taste when I was little.

Ingredients

2 butternut squash
2 Tbs. butter (divided)
salt and pepper to taste

Directions

Preheat oven to 350°.  Get out a heavy baking pan.

Cut the butternut squash in half, lengthwise.  Be very careful while doing this, as the squash has a tough skin.  

Scoop out the seeds.  I usually keep the seeds to plant in my garden. 

Place the butternut squash cut side up on a baking sheet. 

Place a tablespoon of butter in the cavity of each half of the butternut squash.

Season the entire cut side of the squash with salt and pepper.  

Bake for one hour, or until the squash is soft.  I test the squash with a fork or a knife. If it inserts easily, then the squash is done.  If you still feel a hardness, then the squash needs to bake longer. 

Notes

You can also bake the squash cut side down. 

To do this, omit the butter, salt and pepper at this stage. 

Place the squash cut side down on the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the squash begins to soften. 

Turn the squash right side up so the cut side is facing upwards. Put a tablespoon butter in the cavity of the squash. Season the entire cut side with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

Chicken and Cannellini Beans

 

This dish brings back memories of my mother's cooking.  An easy one pot meal with tender chicken, beans, potatoes, onions, and tomatoes.  It's a hearty meal that is packed with flavor.

Ingredients

2 Tbs. olive oil
2 1/2 lbs. chicken thighs or drumsticks (about 8 pieces)
salt and pepper
1 onion, chopped
1 (14-ounce) can Cannellini beans *see note
4 potatoes, washed, peeled and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 Tbs. tomato paste
2 tsp. tarragon
2 tsp. garlic powder
1/4 tsp. crushed red pepper

Directions

In a large pot or cast iron Dutch oven over medium heat, add oil.  

Season both sides of the chicken with salt and pepper. Place the chicken in the Dutch oven and cook for about 5 minutes, or until the chicken is browned.  Turn the chicken over and brown the other side. 

Add the onion, Cannellini beans, potatoes, tomatoes, tomato paste, tarragon, garlic powder and crushed red pepper.  Mix well.

Bring to a boil.  Cover, reduce heat to low and simmer about 30 minutes to 40 minutes, or until chicken is tender and cooked through. The internal temperature of the chicken should be 165°.

Notes

If you don't have Cannellini beans, you can use any white beans you like or add in some pinto beans, garbanzo beans, or even black-eyed peas.

French Onion Dip

Next time you are thinking about buying a tub of French Onion Dip at the store, put it back. We used to buy the tubs at the grocery store, and we really thought we were doing good when we made our own by opening a packet of French Onion Soup Mix and mixing it in with sour cream.  But we don't anymore.   We cut out the excess preservatives, chemicals and salt to make our own dip.  The hardest part about this recipe is waiting overnight for the flavors to mix and develop.

Directions

2 to 3 onions, chopped fine (Need about 2 cups)
2 to 4 garlic cloves, minced
4 Tbs. butter
1 c. sour cream
1/4 to 1/2 c. mayonnaise *See notes
1 tsp. Worcestershire
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a cast iron skillet, over medium-low heat, melt the butter. 

Add onions and garlic. Cook the onions for about 5 minutes, then lower heat to medium low.  Stirring occasionally, sauté the onions until they are caramelized, and golden brown, Cook for 30 to 40 minutes or longer, depending on how hot your stove is.  The slower you cook the onion to caramelize, the better the flavor.  Set aside to cool.

In a medium bowl, combine sour cream, mayonnaise, Worcestershire, onion powder, garlic powder, cayenne, salt and pepper.

Stir in the carnalized onions into the sour cream mixture. Mix thoroughly.

Cover with a lid or plastic wrap and place in the refrigerator for at least 2 hours, but it is better if it is in the refrigerator overnight.

Serve with chips, crackers, vegetables or baked potatoes.

Notes 

Add a little beef bouillon powder to the mixture.  This gives it some extra flavor.  

This amount of mayonnaise depends on your taste.  I would start out with a 1/4 cup at first, and then add more if you desire.  Some people don't like much mayonnaise, while others do. 

Potato Yeast Bread

If you like bread and if you like mashed potatoes, this bread recipe gives you the best of both flavors.  

Potato bread has a slightly different flavor than regular white bread.  It has a slightly sweet and earthy flavor.  The texture is more dense, yet it is moist. It tastes like a cross between white bread and mashed potatoes.

Ingredients

1 pkg. yeast or 1 Tbs. yeast
1/2 c. warm water, 110 to 115°
4 Tbs. sugar
2 c. milk, warmed
2 eggs, beaten
1/4 c. butter, softened or olive oil
1 c. mashed potatoes
1 tsp. salt
5 c. bread flour
butter

Directions

Oven temperature 350°. Grease two 8 by 4-inch loaf pans

In a large bowl, combine yeast, water and 1 tablespoon of the sugar.  Mix to combine and place in a warm location for the yeast to bloom.  This takes about 10 minutes.

Mix in warm milk, eggs, butter or oil, mashed potatoes, salt and 2 cups bread flour.  Beat well with a wooden spoon, or about two minutes. You can also use a mixer that has a dough hook attachment.

Continue to add more flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured board. Knead for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic.  The dough should be slightly sticky to the touch.

Lightly grease or oil the bottom and sides of a large bowl. Place the dough in a lightly oiled bowl and then turn the dough over, so all sides of the dough are oiled. We use the same bowl that we kneaded the dough in.  

Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves. 

Place the bread on racks until cool.  

Try to let them cool completely before slicing.

Chili Soup

 Chili Soup

Colder weather means it is time to make some chili soup.  My mom used to make delicious chili soup. Try as I might, I can never get mine to taste as good as hers did.  However, this recipe is pretty close to the one she made.  

The secret ingredient she used was a bit of unsweetened cocoa powder. It brings out the flavor of the soup

Ingredients:

1/2 c. dry chili beans or kidney beans
1 bay leaves
1/2 tsp. salt
1 lb. ground beef
1 onion, chopped
1 stalk celery, diced fine
1 sweet pepper, diced
1 or more hot peppers, chopped (Depending on how spicy you want the chili)
1 clove garlic, minced
1 Tbs. chili powder
1 Tbs. cumin powder
3/4 tsp. granulated garlic
2/3 tsp. brown sugar
1/2 to 1 tsp. crushed red pepper or ancho chili powder
1 tsp. unsweetened cocoa powder
1/2 tsp. soy sauce
1/2 tsp. Worcestershire sauce
1/2 Tbs. BBQ sauce
1 1/4 c. diced tomatoes
2 Tbs. tomato paste
2/3 c. V-8 juice
Cheese (Optional)
Sour cream (Optional)
Salsa (Optional)

Directions

 Wash and sort the beans to remove any rocks or bad looking beans.  In a large saucepan, add beans, bay leaf and salt.  Cook according to package directions.

In a cast iron Dutch oven over medium high heat, brown the ground beef until browned. 

Add the onion, celery, sweet pepper, hot pepper, minced garlic, chili powder, cumin powder, granulated garlic, brown sugar, crushed red peppers and cocoa powder.  Lower heat to medium low and cook for 20 to 30 minutes.  Stir frequently to keep the meat and vegetables from sticking to the bottom and burning.    

Stir in the soy sauce, Worcestershire sauce, BBQ sauce, diced tomatoes, tomato paste, and V-8.  Bring to a bubble, then lower heat to a simmer. Cover the pot with a lid and simmer for 1 hour or longer. 

Add the beans that you cooked. Heat until the mixture is bubbling.  Season with salt and pepper as desired. 

Serve with some shredded cheddar cheese sprinkled over the top.  You can also add some sour cream, or salsa if desired. 

Overnight Coffee Cake

Occasionally, I like to treat my kids with something special for breakfast. This overnight coffee cake is super simple to make, and it tastes, so good.  

By preparing the cake the night before and setting it in the refrigerator, you don't have to get up early to make it.  All you do is take it out of the refrigerator and place it in the preheated oven.  What better way to wake up the family then with the scents of cinnamon and nutmeg wafting through the house.

This recipe does call for nuts, but you can leave them out.  I rarely add nuts to our recipes.  We aren't allergic to them, we just don't like them in our food.

Ingredients

3/4 cup butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 c. buttermilk *
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg

Topping

3/4 c. brown sugar
1 tsp. cinnamon
1/2 c.Pecans or walnuts (Optional)

Directions

 

Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs and buttermilk. Mix thoroughly.

Stir in the baking powder, soda, salt cinnamon and nutmeg.

Mix in the flour until the better is smooth.

Pour the batter into the prepared cake pan.

  

In a small bowl, combine the topping ingredients of brown sugar, cinnamon and nuts, if desired.

 

Sprinkle half of this mixture over the top cake batter. Take a knife and cut through the batter to swirl the sugar and cinnamon mixture through the cake batter. Then, sprinkle the remaining sugar cinnamon mixture evenly over the top of the cake.  Do not cut through or swirl this. 

 

Cover the pan with clear plastic, or foil, and place in the refrigerator for 8 hours or longer.

The next morning, preheat oven to 350°.

 
Remove the coffee cake from the refrigerator and take off the plastic wrap.

Bake 35 to 45 minutes, or until cakes tests done with a toothpick. To test, insert a toothpick in the center of the cake. If it comes out clean, you know it is done. 

 

Cut while the coffee cake is still warm. Eat and enjoy. 

 

Notes *

 

If you don’t have buttermilk, you can substitute it by mixing the milk, add 1 tablespoon vinegar.    Allow the mixture to sit for 5 minutes before adding it to your cake. Don't worry when the milk turns lumpy, because that is what it is supposed to do.  

 

Pork Stew

A delicious, and hearty pork stew. Made with pork, potatoes, onions, carrots and potatoes in a thick stew.  A bowl of this comforting stew will warm you in the inside, and fill you up.  It is an easy recipe to make, and it is bursting with flavor. 

 

Ingredients

1 Tbs. olive oil
1 ½ pounds boneless pork shoulder roast or pork steaks, cubed
1 small onion
3 cloves garlic, chopped
salt and pepper to taste
4 c. chicken broth
1 (15 oz.) can diced tomatoes, undrained
1/2 tsp. rosemary
1/2 tsp.  oregano
1 bay leaf
1/4 tsp.  paprika
1 Tbs. tomato paste
salt and black pepper to taste
2 potatoes peeled and diced
1 sweet potato peeled and diced
2 carrots, diced
1 c. sliced mushrooms (Optional)
1 (15 oz.) can green beans or peas or use frozen vegetables
1 Tbs. cornstarch (Optional)
2 Tbs. cold water (Optional)

Directions

In a large pot or Dutch oven over medium-high heat, pour in olive oil.  Add the cubed pork onions and garlic.  Season with salt and pepper to taste.  Cook until the pork is browned.  

Add broth.  Scrap the bottom of the Dutch oven to scrape off any brown bits from the bottom of the pot. That is where the flavor is.  

Add in the tomatoes, rosemary, oregano, bay leaf, paprika and tomato paste.  Bring to a boil, then reduce heat to low.  Cover and allow the contents in the pot to simmer for 1 hour.  

Stir in potatoes, sweet potatoes, carrots, and mushrooms. Turn the heat back up to medium high and until it is boiling.  Reduce heat to low.  Cover and simmer for 30 minutes, or until the vegetables are tender. 

Stir in green beans or peas. When the stew starts to bubble, simmer for another 15 minutes uncovered.  Taste the stew and season with more salt and pepper if desired. 

If you want a thicker soup, you can thicken it.  In a small bowl, mix the cornstarch and cold water together until smooth.  Pour into the simmering pot, stirring constantly.  Simmer for 5 minutes, or until the stew is thickened.   If it is still not thick enough for you, repeat the mixture of cornstarch and cold water.  Slowly pour the mixture in, because it can thicken fast.  If you get it too thick, pour in a little more chicken broth.

Serve and enjoy!

Broccoli Rice Casserole

This is an easy dish that my family likes.  It can be served as a side dish, or you can add some cut up, cooked chicken pieces to the dish to make a meal.  

 

Normally, this dish is made with canned cream of mushroom soup, and you can use that instead of making your own.  But just by combining flour, milk and seasoning, you can   easily make your own.  It is cheaper to do, and it will be minus all the preservatives and other things they put in canned cream soups.

Ingredients

2/3 c. dry rice
1 1/3 water or broth
3 tablespoons butter
1 onion, diced
3 Tbs. flour
2 c. milk
1/4 to 1/2 tsp. garlic powder
1 can mushroom pieces, drained
3 tablespoons cream cheese
1/2 tsp. mustard powder
1/2 tsp.  paprika
1/2 tsp. salt more to taste
2 c. sharp cheddar cheese, shredded, divided (or your favorite cheese)
16 oz. frozen broccoli, thawed and cut into bite sized pieces
salt and pepper to taste

Directions

Preheat oven to 350°F. Grease a 2 quart casserole dish.

In a medium saucepan, add rice and water or chicken broth.  Cook according to package directions until rice is tender. 

In a large cast iron skillet, melt butter over medium-low heat.  Add the onions and cook until they are softened and translucent. 

Stir in flour, and garlic powder.  Cook for 2 minutes, stirring constantly, so the mixture does not burn.

Whisking constantly, gradually pour in milk. Cook over medium heat, whisking constantly, until the mixture is thick and bubbly.

Turn the heat to low.  Stir in mushrooms, mustard powder, paprika, cream cheese, and 1 1/2 cups shredded sharp cheddar cheese. Mix until the cheese is melted.  Add salt and pepper to taste.

Add the rice, and broccoli, stirring to combine.   Pour the mixture into the prepared casserole dish, or you can leave the mixture in your skillet as long as it is ovenproof.  

Sprinkle the remaining cheese over the top.  

Bake 35 minutes, or until bubbly and the cheese is melted and lightly browned.

Million Dollar Chicken

If you are short of time and wanting a great tasting meal, this chicken recipe will not disappoint.  It is quick and easy to prepare.  You will be done making supper and enjoying the evening in no time.  The chicken is juicy and packed with flavor from the cream cheese, cheddar cheese and bacon. 

Ingredients 

2 lbs. chicken breasts (skin removed if desired)
6 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 cup crispy, cooked bacon, crumbled (About 8 slices of bacon)
1 onion, chopped
1 1/2 cups sharp Cheddar cheese, shredded and divided
salt and pepper to taste

Directions

Preheat oven to 350˚. Get a baking dish or an ovenproof skillet.

Sprinkle salt and pepper over both sides of the chicken.  Place the chicken in a baking dish, or  a cast iron skillet.  

In a medium-sized bowl, combine cream cheese and mayonnaise.  Mix until well blended.  

Stir in crumbled bacon, onion and 3/4 cup shredded cheese. Mix well.

Spread the cream cheese mixture over the top of the chicken.

Sprinkle the remaining cheese over the top.

Bake for 30 to 40 minutes, or until the chicken is full cooked and has an internal temperature of 165°

Notes

You can use boneless and skinless chicken breasts if you prefer.  They can be left whole, or you can thinly cut them or pound them.

You can also use green onions, but we don't have those in our grocery stores.  I just use a yellow onion instead. 

You can use pepper jack, Colby, or your favorite cheese in this dish.  You can also use a mixture of two or more cheeses.  We use bone-in chicken because it provides flavor, and it is generally cheaper than buying boneless and skinless chicken breasts at the store.

 Hot Chocolate Mixture

Nothing warms a body up better on a cold winter day than a big cup of hot chocolate with marshmallows. It is one of those drinks that comfort you.  

Not only does it warm you up, but it can bring about a sense of peace along with some happy memories. I can remember my mom making a big container of hot chocolate mix when I was little. All you had to do was heat some water, measure the cocoa mixture into a cup, pour in the hot water and stir.  Add in some marshmallows, then sit down and enjoy.

Of course, you don't have to drink hot chocolate only when the weather is cold, it is good any time of year. The prepackaged hot coco mixes are convenient, but if you are trying to save money, they are often expensive, and it has ingredients that do not belong in your drink powder. Also, if you make it from scratch, you control the sugar content. 

It takes just a bit of time to measure out all the ingredients, but it is worth it in the end. 
 

Ingredients

6 cups instant dry milk

1 1/2 cups sugar

1 1/2 cup unsweetened cocoa powder
1 tsp. salt (optional)

Directions:

 

Find a large container with a tight-fitting lid. Measure the milk, sugar, cocoa and salt into the container. Put the lid on the container tightly, and mix the ingredients by shaking the container.

 

To make Hot Cocoa

Heat water on the stove until it comes to a boil. 

Add a 1/4 to 1/2 cup of the hot cocoa mixture into a large mug or cup. The amount of cocoa mix you add depends on the size of your cup or mug.  For an 8 oz. cup we generally add 3 to 4 tablespoons of the hot cocoa mixture.  If you have a bigger mug, you will need to add more hot chocolate mix. Sometimes, you have to play with the amount of cocoa to find the perfect amount for your cup.

 

Pour some of the hot water into your cup and stir until the mixture is smooth and creamy. Slowly add the rest of the water, stirring continually as you pour.

Add marshmallows, or whipped cream on top.  Enjoy!

 

Other Additions

 

For a richer tasting hot chocolate, add 1/2 cup of non-dairy creamer to the dry mix. You can choose from several different flavors such as Hazelnut, Irish Cream, and French Vanilla. 

You can add a teaspoon of cinnamon to the dry mixture so it has just a hint of spice. Or add a candy cane for a different flavor. 

Homemade Bread

Homemade Bread, Two Loaves

We no longer buy our bread at the store. The bread that you buy does not spoil, so that lets you know it has plenty of preservatives and chemicals in it.  It is so light, that you could eat the whole loaf and still not be full.  

This bread recipe is easy to make with just a few simple ingredients.  Nothing tastes better than warm, freshly baked bread from the oven.

Ingredients

2 cups warm milk

1 package or 2 1/4 tsp. instant yeast

1 tsp. baking powder

1 egg, room temperature

3 Tbs. sugar

4 1/2 to 5 c. flour

1 tsp. salt

1/2 cup or 1 stick, butter, softened

Olive oil

Butter for the top

Directions

Heat oven to 375°. Grease two 8.5 in x 4.5 in x 2.5

In a large bowl, combine milk, yeast, baking powder, egg and sugar. Set in a warm location for about 5 minutes to allow the yeast to bloom

 

Add 2 cups flour, and salt. Beat the dough with a wooden spoon, for 1 to 2 minutes.

Stir in softened butter.  

 

Add the remaining 2 1/2 cups flour.  Mix with a wooden spoon until it get too hard to mix.  Turn the dough out onto a floured surface.  Knead the dough for about 5 to 8 minutes, or until the dough is smooth and elastic.  You may need to add more flour to keep the dough from sticking. The dough should be slightly tacky.

Place the dough into a greased bowl.  Pour a little olive oil over the top of the dough and sides of the dough.  Cover the bowl with a tea towel and place in a warm location until the dough is doubled in size.   

Punch the dough down.

Divide the dough in half.  Form each half into loaves and place into prepared bread pans.   

 

Lightly oil the tops of the loaves with olive oil.  Cover with a tea towel, place in a warm location and let rise for about an hour or two, until doubled in size.

Bake the bread fo30 to 35 minutes, or until golden brown.  Remove from the pans and place the bread on a wire rack.  Put some butter over the top. We use a cold stick of butter to butter the top of the bread loaves with. 

Notes

You can also use part whole wheat flour to make this bread as well.  

Flour measurements are never exact.  It depends on the amount of moisture in the air and in the flour.