Posts Tagged ‘baking’

Irish soda bread

Posted: March 17, 2017 in Recipes
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• 3½ cups all-purpose flour
• 1 tsp. salt
• 1 tbsp. sugar
• 2 tsp. baking soda
• 2 tbsp. melted butter
• 1¾ cups buttermilk
irish_ soda_ bread

1. Preheat oven to 375°F.
2. Spray a 9-inch round cake pan with non-stick cooking spray.
3. Mix all ingredients in a mixing bowl, until everything is combined.
4. Turn dough out onto a floured surface, and using floured fingers, form dough into a round shape and place into cake pan.
5. Bake for 35 to 40 minutes. Remove bread and let cool on a baking rack.


Slow cooker no-knead bread

Posted: February 28, 2017 in Recipes
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slow_cooker_breadFreshly baked bread is undeniably wonderful. The steam as it pours out of the first slice, the warmth gently melting butter into its nooks and crannies, the soft texture as you bite into it… but who has the time?
Well, now, you do. This easy no-knead slow cooker bread recipe is perfect for bread lovers with busy schedules. No need to plan a day ahead. Start this bread earlier in the day and have a warm freshly baked loaf ready by dinner.


6 15 minutes (does not include rising time) 2 hours 5 hours, 45 minutes (including rising time)


3 cups all-purpose flour, plus more
1/2 teaspoon quick rising yeast
1 1/4 teaspoon salt
1 1/2 cups very warm (but not boiling) filtered water (about 100° F)


Into a large mixing bowl, combine flour, yeast and salt. Pour in the hot water and combine well using a rubber spatula. You can use cold water, but it will take longer to rise. Using filtered water also helps with the rising process. The dough will be sticky. Cover with plastic wrap and leave at room temperature for 3 hours, or until the dough has risen. It will have bubbles and still look a little soft and wet.
Place dough on a well-floured surface. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers. Give the dough a few folds, forming it into a ball. 
Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this. Lift the parchment paper and dough and place into a 4-quart slow cooker. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven.
Cover and cook on high for 2-3 hours, or until the internal temperature reads 190° – 200° F. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker. You will soon learn how long it takes your slow cooker to bake the perfect loaf.
Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking.
Let bread cool before slicing.

German Oven Pancakes

Posted: February 9, 2017 in Recipes
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  • 1/2    cup Gold Medal™ all-purpose flour, sifted
  • 3    eggs
  • 1/2    cup milk
  • 2    tablespoons melted butter
  • 1    tablespoon sugar
  • 1/4    teaspoon of salt
  • fresh fruit of your choice, cut into bite-sized pieces and  whipped cream    

    1.  Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
    2.  In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
    3.  Lightly spray a 9"-11" oven-safe skillet with cooking spray.
    4.  Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Honey Lemon Tea Biscuits

Posted: January 24, 2017 in Recipes

"Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. Try both of these recipes.


2 Cups Flour
1 Teaspoon Salt
1 Tablespoon Sugar
4 Teaspoons Baking Powder
1/2 Cup Butter (room temp)
3/4 Cups Half & Half
1 Tablespoon Honey
1/2 Lemon Squeezed


1.Mix Dry Ingredients
2.Add butter, honey, and lemon, mix until crumbly
3.Add half and half, stir until blended
4.Kneed dough
5.Roll/Pat flat
6.Use cookie cutter (or top of glass) to cut out even circles
7.Bake at 350 degrees for 12-15 minutes


Raisin Tea Biscuits Red heart


2/3 cup raisins
1 cup hot water
3 1/4 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold butter, cut into pieces
1 cup milk
1 egg
1 tablespoon water


Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
Bake in the preheated oven until golden brown, about 15 minute

History of King Cakes and recipe

Posted: January 23, 2017 in Recipes, Tutorials
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kingcakeThe Mardi Gras or Carnival season officially begins on January 6th or the "Twelfth Night," also known to Christians as the "Epiphany." Epiphany comes from a Greek word that means "to show." Jesus first showed himself to the three wise men and to the world on this day. As a symbol of this Holy Day, a tiny plastic baby is placed inside each King Cake
The King Cake tradition is thought to have been brought to New Orleans from France in 1870. A King Cake is an oval-shaped bakery delicacy, crossed between a coffee cake and a French pastry that is as rich in history as it is in flavor. It’s decorated in royal colors of PURPLE which signifies "Justice," GREEN for "Faith," and GOLD for "Power." These colors were chosen to resemble a jeweled crown honoring the Wise Men who visited the Christ Child on Epiphany. In the past such things as coins, beans, pecans, or peas were also hidden in each King Cake.

Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the "baby." If so, then that person is named "King" for a day and bound by custom to host the next party and provide the King Cake.

Mardi Gras Day has a moveable date and may occur on any Tuesday from February 3rd to March 9th. It is always the day before Ash Wednesday, and always falls 46 days before Easter.

King Cake recipe


1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1/2 cup finely chopped candied citron
1 pecan half, uncooked dried bean or King Cake Baby
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons water
Purple, green and gold sugar crystals


Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.

Do I plan to attend the Mardi Gras Day  and the great parades? Oh yes I am! it’s not that far away for me to travel, I hope the battery power on my scooter can last as long as the parties, food and all the dancing in the streets, and I promise I won’t Martini glass and drive my scooter Fingers crossed

tx_to_new orleans

Apple Pie Cookies

Posted: January 8, 2017 in Recipes
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1.2-3 Granny Smith apples – you’ll need 4 cups of peeled, cored & ¼ inch diced apples
2.1/3 cup packed brown sugar
3.1 tsp apple pie spice
4.1/2 tsp cinnamon
5.2 Tbsp butter
6.1 Tbsp corn starch
7.1 box pie crust (has 2 crusts in it)
8.Egg wash (1 egg, beaten with a splash of cream)


1.Preheat the oven to 375 and line a baking sheet with parchment paper.
2.Melt the butter in a medium skillet over medium heat. Add the diced apples, apple pie spice, cinnamon and cornstarch. Cook about 3-5 minutes so the apples start to soften and the cornstarch thickens the sauce. Once the apples are almost tender, remove from the heat and let cool to room temperature.
3.Unroll one of the pie crusts and using a rolling pin, roll it out about 1/2 inch larger in diameter. The reason I rolled the first crust larger is because it will be the top crust that needs to enclose the filling completely. Rolling it slightly bigger than the bottom crust will ensure you can seal the dough without stretching it too much and tearing a hole in the dough.
4.Unroll the second crust, then spoon on a tablespoon of the apple filling. Repeat around the whole crust, leaving enough space to seal and cut around each mound of filling. You should be able to fit 10 mounds of filling.
5.Brush the egg wash around the filling and out to the edges using a pastry brush.
6.Place the larger crust over top and gently press down between the mounds of filling.
7.Cut around each of the mounds of filling with a 2 ½ or 3 inch round cutter (I used one with fluted edges because it was pretty, not because it was necessary).
8.Lift up each apple pie cookie and place on the lined baking sheet. Press to completely seal the edges on each one, then crimp the edges with a fork.
9.Brush the tops with the egg wash, then cut slits in the top of each crust for steam to escape.
10.Bake 15-18 minutes, until golden brown.

Makes 10

Chicken & Dumpling Casserole

Posted: January 6, 2017 in Recipes
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You’ll Need:chicken_dumplin_casserole

2 cups of chicken broth.
2 lbs of chicken.
1 (10.5 oz) can cream of chicken soup.
2 tbsps of melted unsalted butter.
½ tsp of black pepper.
1 cup of all purpose flour.
¼ tsp of salt.
1 cup of milk.

How to:

Over medium heat, cook the chicken in a pot covered with water for 1 hour.
Remove the chicken from the pot and save the water.
Shred the chicken and arrange in an 11×7 baking dish.
In a bowl, mix together the flour, milk and butter and pour over the chicken.
In a separate bowl, mix together the broth, soup, salt and pepper and pour over the chicken.

In a preheated oven to 350° bake for 45 to 50 minutes.
Bonne Appétit!

Easy, peasy and creamy! This casserole is perfect for lunch, with a green salad aside it makes the perfect meal! Give it a try, I’m sure you will love it.

Someone shared this recipe on my Facebook page