Cinnamon Walnut Coffee Cake

Cinnamon Walnut Coffee Cake is so delicious. It is a staple at our house. This makes two coffee cakes. So you have an extra one to give to a friend, or keep for later. 

Ingredients

1 pkg. dry  yeast
1 tsp. sugar
1/4 c. warm water
1 c. sour cream or half and half
2 Tbs. milk
2 Tbs. butter
3 Tbs. sugar
1 egg
1 tsp. salt
3 3/4 c. flour

Filling

2 Tbs. butter softened
1/3 c. brown sugar
1 Tbs.  cinnamon
1/2 c. chopped walnuts

Powdered Sugar Glaze

2 c. powdered sugar
2 Tbs. butter or margarine, softened
1 tsp. vanilla
3 to 4 Tbs. milk or half and half

Directions

Dissolve yeast and 1 teaspoon sugar in warm water.   Set aside for about 8 to 10 minutes so the yeast can bloom. This way you know it is alive. 

In a large bowl, combine yeast mixture, sour cream, milk, butter, sugar, egg, salt and 2 cups flour. 

Beat with a wooden spoon until mixed well.  Gradually add remaining flour until dough is easy to handle.  Knead on a lightly floured surface for 8 to 10 minutes or until the dough is smooth and elastic.  

Grease the bowl you mixed the dough to save on dishes.  Place the dough in the greased bowl and cover with a tea towel or a piece of plastic wrap. Let rise in warm water until doubled in size, about 90 minutes.

Prepare the filling while the dough rises.

In a small bowl, combine the brown sugar and cinnamon together. Set aside.

Divide the dough in half.  Roll each piece into a 12 x 12-inch square. Spread half the butter over the dough.  Sprinkle half of the brown sugar and cinnamon mixture over the top of the butter.  Next sprinkle half of the walnuts over the top.

Roll up like a jellyroll and press seam ends together to seal.  Repeat with the other half of the dough. 

 Place the loafs on a greased baking sheet. Make sure the loaf ends are no closer the 1.5-inches from the end of the pan.

Place in a warm location until doubled in size.

Bake in a 350° oven for 25 to 30 minutes.  

Prepare powdered sugar glaze.

In a medium bowl, combine powdered sugar, butter, and vanilla. Gradually mix in the milk adding enough until you get the desired consistency of a glaze.

Drizzle over the top of the cooled Cinnamon Walnut Coffee Cake loaves.  Cut serve and enjoy!

Pioneer Beans

Pioneer beans is an old-fashioned recipe.  To me, it is comfort food.  This recipe doesn't take long to prepare and have cooking on the stove. 

The original recipe does not call for draining the liquid off the lima beans and kidney beans and this is the way I wrote it.  It seems that nowadays, most recipes call for draining away the liquid from the beans, but for me, it depends on how long they will be cooking. The liquid just gives the beans a better taste.  However, some cans of beans are more liquid then beans. For those, I do drain away some of the liquid.  If you do drain the beans, don't throw out the liquid right away. You can pour some in to the dish as needed.

Ingredients

1/2 lb. hamburger
1/2 lb. bacon, cut into pieces **see note below
1 onion, chopped
1 can lima beans
1 can pork and beans
1 can kidney beans
1 c. plus 2 Tbs. brown sugar
2 Tbs. molasses
1/4 c. mustard
1/4 c. catsup

Directions

In a large cast iron skillet,  brown the hamburger, bacon and onion. Drain off excess grease.

Add the lima beans, pork and beans, kidney beans, brown sugar, molasses, mustard and catsup together.

Simmer for at least, 20 minutes. Or you can bake the beans in the oven in a covered pot.  I usually bake mine at 190° to 200° if they are going to be cooking for 7 to 8 hours. 

Serve with corn bread and honey. 

**I will often fry the bacon first and drain off the bacon grease into a heat proof cup or bowl.  Allow the grease to cool and then put in a canning jar with a lid.  The bacon grease gives your meals a great taste and bacon grease keeps a long time.   

Chuckwagon Casserole

Chuckwagon Casserole is quick and easy to prepare.  Ground beef, onions and peppers with cheesy biscuits on the top.  Cook in one cast iron skillet and transfer right into the oven to finish baking.  

Ingredients

1 lb. hamburger
2 stalks celery, chopped
1 onion, chopped
1 sweet pepper, chopped
1 (6 oz.) can tomato paste
1/2 c. water
1 Tbs. chili powder
1 tsp. salt
1 tsp. paprika
1 (17 oz.) can lima beans, drained
1 (16 oz.) can pork and beans
10 cubes cheddar cheese cut into 1/2-inch cubes
8 oz. refrigerated biscuits (country Style)
2 Tbs. milk
1 c. corn chips, crushed

Directions

Preheat oven to 425°.

In a 10-inch cast iron skillet, brown the ground beef, celery, onion, and green pepper. Drain off excess grease.

Stir in tomato paste, water, chili powder, salt, paprika, lima beans and pork and beans.  Bring to a boil then turn heat down to a simmer.  Allow the mixture to simmer while you prepare the biscuits. 

Separate biscuit dough into 10 biscuits.  

Place a cube of cheese in the center of each biscuit.  Fold dough over the cheese, covering it completely.  Seal the edges well so the cheese does not leak out.

Dip biscuits in milk.  Then, coat the biscuits with the crushed corn chips.  

Arrange biscuits around edge of the hot meat mixture.

Bake 15 to 20 minutes or until the biscuits are golden brown.  Serve.

Scalloped Chicken

Scalloped Chicken is a great recipe that combines chicken, onions, cheese and rice together. A touch of pimentos to give it flavor.  This is one dish your family will love. 

Ingredients

1 c. rice, uncooked
2 chicken bouillon cubes
3 Tbs. butter
1 onion, chopped
2 c. milk
1 1/2 c. shredded cheddar cheese
2 to 4 Tbs. chopped pimento
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1/2 c. shredded cheddar cheese
3 slices white bread, cubed
2 Tbs. melted butter

Directions

Preheat oven to 375°.  Butter the inside of a casserole dish or baking dish.

Cook rice following package directions, adding the 2 chicken bouillon cubes in the water to dissolve before you add the rice to cook.

In a 3-quart saucepan, melt 3 tablespoons butter. Saute the onion until tender. 

Stir in the flour, salt, and pepper. .

Gradually pour in the milk, whisking constantly so it does not lump.   Continue to cook and stir over medium heat until the mixture thickens.  Cook an additional 2 minutes.

Add 1 1/2 cups cheese and pimento.  Stir until cheese melts. 

Mix in the chicken and rice.

Transfer the mixture into a casserole dish. Sprinkle remaining 1/2 cup cheese over the top.

In a medium bowl, toss the bread cubes and melted butter together to coat.  Arrange the buttery bread cubes around the edge of the casserole.  

Bake for 20 minutes.

Marinated Hamburger Soup

Marinated Hamburger Soup is simple to make and will let you have dinner served in a short time.  The recipe does call for wine.  Do not use cooking wine for this meal.  Use a wine that you enjoy drinking.  Also, if you don't have any wine or you don't want to use wine, that is fine. You can use beef stock, beef broth or one beef bouillon cube dissolved in hot water. 

Ingredients 

1 lb. ground beef
4 medium carrots, diced
4 (2 oz.) cans mushroom stems and pieces
8 Tbs. sliced pimento stuffed olives
2 tsp. sugar
2 c. water or beef broth or stock
1 c. dry white wine
1 (16 oz.) cans tomato sauce
1 onion chopped

Directions

In a cast iron Dutch oven or deep skillet, cook beef until browned. Drain off excess fat. Season the hamburger with salt and pepper.

Add tomato sauce, carrots, mushrooms, onion, olives and sugar. Stir until combined.

Stir in water and wine.

Cover and simmer for 30 to 35 minutes, or until carrots are tender. Remember to stirring occasionally.

Sprinkle individual servings with a little grated Parmesan cheese, if desired.

Chicken Hot Dish

Chicken Hot Dish is assembled the night before, so all you have to do the next day is to bake it in the oven.  This is a great way to use up some of that left over chicken or turkey you have.

Ingredients

8 slices dry bread
2 c. diced cooked chicken or turkey
1 onion, chopped
1/2 c. pimento (optional)
1 ribs celery chopped
1/2 c. mayonnaise
salt and pepper to taste
2 eggs, slightly beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 (4 oz.) pkg. cheddar cheese, shredded
1 can onion rings (optional)

Directions

Assemble the dish the night before. 

Break or cut the bread into cubes. Place half of the bread cubes on the bottom of the casserole dish.

In a medium bowl, combine chicken, onion, pimento, celery, mayonnaise, salt and pepper.  Spoon the mixture over the bread.  Put the rest of the bread cubes over the top.

In the bowl you just used to mix the chicken ingredients, combine the eggs and milk together.  Pour the mixture over the top of the bread cubes. Cover with a lid or a piece of plastic wrap. 

Place in the refrigerator and chill overnight. 

Preheat oven to 325°.

Spoon the cream of mushroom soup over the top of the bread cubes in the casserole dish. 

Bake for 60 minutes.  Twenty minutes before the hour is up, sprinkle the cheddar cheese over the top.  Continue baking until you have 10 minutes left.  At that time, place the onion rings over the top of the cheese.  Bake until done. 

 Impossible Coconut Pie

Impossible Coconut Pie is one of the easiest pie recipes to put together and bake.  It is so delicious.  From one batter, the pie forms its own crust. The middle layer reminds you of a custard, and then the top has a crispy coconut crust. In about 5 to 10 minutes, you can have this pie made and baking in the oven. It is that easy!

If you don't have a blender, you can use a whisk to beat the ingredients together. 

Ingredients

4 eggs
1 c. sugar
1/4 tsp salt
1/8 tsp nutmeg
1 stick butter or margarine, softened or almost melted, cooled
1/2 c. flour
1/2 tsp baking powder
2 tsp. vanilla
2 c. milk
1 c. sweetened coconut, shredded

Directions

Preheat oven to 350°.

Combine the eggs, sugar, salt, nutmeg, melted butter, flour, baking powder, vanilla and milk in a blender.  Blend for 3 minute. 

Stir in the coconut by hand.

Pour into a 10-inch greased pie pan.

Bake for 45 to 60 minutes until golden brown and completely set, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream. You can serve this pie while it is warm, but do allow it to cool about 15 minutes before cutting.

Keep any leftovers in the refrigerator. Cover with plastic wrap to keep it from absorbing any other flavors that may be in the refrigerator.