Wednesday, December 6, 2017


 Merry Christmas Morgan and Sam

It's been so long since I have been on this blog never mind posting anything........Oh my,  can't remember how to do anything......and this is a cooking blog and today I am posting photo's of a quilt I have just finished.  Started this colorful quilt after Christmas last year and its ready to be mailed to Texas for this Christmas. The pattern is from Jenny at Missouri Quilt Company the Prairie Flower  
 I love the quilt and sure Morgan and Sam with also love it.  Made with love from Mah of Maine.   


Here's another photo of the quilt


Sunday, November 6, 2016


Hoosier Amish Cake

I was looking thru some recipes yesterday and found this coffee cake which I had printed off on October 4, 2014.  I had all the ingredients needed so I decided to give it a try.  It's made with brown sugar and my favorite buttermilk.   Glad I didn't throw it away.   The recipe is from

Recipe for Hoosier Amish Cake

1 cup butter room temperature 
2 cups light brown sugar
2 cups buttermilk 
2 teaspoons baking Soda
3 cups all purpose flour 
1 teaspoon vanilla
1 teaspoon cinnamon 

6 tablespoons soft butter
2/3 cups brown sugar
2/3 cups flour

Mix all the topping ingredients together in a small bowl.  

Cream the butter and the light brown sugar in a large bowl until well blended.  Add the buttermilk and the baking soda and mix.   Then add the flour, vanilla and cinnamon and mix just till blended.   Prepare a 9 by 13 inch baking pan, spray with Pam spray and line your pan with a piece of parchment paper and lightly spray the paper.  Spread all the batter in the pan and use a off set spatula to even out the batter.  Then sprinkle the top with the topping ingredients.   Bake at 350 degrees for about 40 minutes.   Allow to cool and serve warm or at room temperature.  

Monday, September 12, 2016


Sharing today a muffin.   Not just any muffin but a Banana Pecan Crunch Muffin with a crunchy topped muffin with oatmeal and pecans.  I found this delicious muffin on Pinterest.   I have moved this muffin to my folder "I made we liked".  Go check out Holly at spend with pennies.

Ingredients needed:

Bake at 375 degrees for 18-20 minutes.  Makes 12 muffins

In a medium size bowl add:
1 1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Whisk these dry ingredients together and set aside

In another bowl add:

2/3 cups sugar
1 egg
1 tsp vanilla
1/2 cup melted butter. (Microwave and allow to cool)
3 ripe mashed bananas
Mix this mixture together then add the dry ingredients do not over mix.
Prepare your 12 muffin cups with papers then I use my medium size ice cream scoop and place equal amounts of batter in each cup


In a small bowl mix:

1/3 cup light brown sugar
2 Tbsp flour
2 Tbsp soft room temperature butter
2 Tbsp oatmeal
1/3 cup chopped pecans or walnuts.

Mix the topping ingredients together then sprinkle the tops of each muffin with equal amounts of topping.   Bake and sit back and get ready to enjoy a wonderful muffin.

Monday, March 28, 2016


This is my new recipe for .........coleslaw, the recipe that I have been making for a long time is going to the grave...........It's been replaced by Classic-Memphis Style coleslaw.  I found this on Pinerest and am sharing today.  This slaw is made by barefeet in the kitchen memphis-style-coleslaw-recipe

Memphis Style Coleslaw

1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
3 Tablespoons white sugar
3/4 teaspoon salt
1 teaspoon onion powder or 1 Tablespoon finely grated onion
2 teaspoons celery seed
1 16 ounce bag of coleslaw mix

Mix all the ingredients except the slaw then add the slaw and mix to combine and cover the slaw.   Refrigerate for at least one hour prior to serving or up to 2 days.   It will help to marry the flavors if made and stored in the refrigerator.    Enjoy


Barry from Rock Recipes has shared a recipe from Auntie Crae's bakery.  I loved these cookies, Big, just how I like my cookies.  Go check out the post.   I have made a few recipes from Barry and had good luck.   These cookies are soft and yummy!  

rock recipes auntie-crae's-ginger-sugar-cookies

Auntie Crae's Ginger Cookie

1/2 cup shortening
1 1/2 cup sugar
1 egg
1/3 cup molasses
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
extra white sugar for rolling the dough balls in 

Mix the shortening along with the sugar.   Add the egg and the molasses and mix.  In another bowl add the dry ingredients and whisk together to blend all the dry ingredients.  Using your cookie scoop scoop the dough in balls and roll in the white sugar.  Then gently press each of the dough balls and bake at 350 degrees for about 12 minutes.  They will spread while baking so allow room for the cookies to spread.  Barry suggest during the last few minutes of baking to rotate your cookie sheet.   The cookies are soft but will firm up as they cool on the cooling rack.   Enjoy    
                                                         Lemon cake from Rock Recipes


Can't be Easter without some bunny cookies.   I found this recipe on Pinterest from design eat repeat so I had to try them.   This recipe is wonderful and this will be my new sugar cutout recipe.  Click on this link to see the  perfect-cut-out-sugar-cookies   What I like best is that no chilling is needed.  They are soft and perfect.   They are gone and I would like another one.  

The perfect Sugar Cookie

1 cup unsalted butter, softened to room temp   (I used salted butter)
1 1/2 cup powered sugar
1 egg
1 teaspoon vanilla 
1/2 teaspoon almond extract 
1 teaspoon baking soda
2 1/2 cups flour

Mix all together and cut out in desired shapes. Roll the dough about 3/8 inch thick.   The amount of cookies will depend on the size of your cookie cutter.  Bake at 350 degrees for about 8-10 minutes.  Cool on rack and frost as desired.   

Go check out detail on designeatrepeat how-to-make-perfect-cut-out-sugar-cookies/

Well, not everyone is perfect so my carrot is shaped a little weird.    I liked the presentation but the cheese ball recipe that I made with shrimp was far from tasty.................Oh well,


Monday, February 29, 2016


Who says that sugar cookies are the only cookies for a cookie cutter!   I got the recipe of Nanny Corey's Peanut Butter Cookie from Auntie Ella and with Valentines Day coming soon I knew I wanted to try making these delicious cookies a little different.   I used the cookie scoop and rolled the dough in a ball, then I pressed the dough into the heart shaped cookie cutter and these are what I got.    

2 eggs
1 cup sugar
1 cup light brown sugar
1 cup oil or melted shortening ( I used wesson oil)
1 cup peanut butter
1 Tablespoon vanilla
2 tsp baking soda
1 tsp salt
3 cups flour

In a mixing bowl add the sugars, oil and mix.  Then add the eggs and mix.   Add the peanut butter and the vanilla and mix.   In another bowl add the dry ingredients and whisk them together then add to the wet mixture.  Roll in balls using a cookie scoop then place on your baking sheet and press with a fork.   Or use any cookie cutter and press the dough into the shape of the cutter.  Just make sure the dough is pressed evenly then bake at 350 degrees.  Remove to a cookie rack to cool.  I made a chocolate icing and put in a zip lock sandwich bag and cut a very small opening in the corner and decorate as you wish.   And sprinkles always make everything better.   

Happy Baking 

Saturday, January 9, 2016


Sounds like Thanksgiving.  Ms. Morgan was visiting and we went to Starbuck's and she purchased a slice of Pumpkin bread. Pumpkin bread didn't sound that exciting to me but I ate most of the slice! Want a nice recipe for Pumpkin bread that is moist and yummy then this would be my first choice.  So, away I went in search for a copycat recipe.  It may not be exact but pretty close.   This recipe is from "like mother like daughters"  some of her comments include changes to the recipe a little and also one says she made muffins............  Enjoy 

Starbucks Pumpkin Bread

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
4 eggs
1/4 cup light brown sugar
1 cup sugar
1/2 teaspoon vanilla
3/4 cups pumpkin puree
3/4 cups canola oil
1/4 cup pumpkin seeds (optional) chopped and sprinkled over the top before baking

makes one loaf preheat oven to 350 degrees, and grease a 8x4 inch bread pan  baking time is about 60 minutes but watch all ovens are different

Using a large bowl add:
eggs, vanilla and sugars and mix on high for about 30 seconds.  Add the pumpkin and the oil and mix.  

In another large bowl add
flour, baking powder, baking soda and all the spices and the salt. Using your whisk, whisk this all together then add the dry ingredients to the wet ingredients.  

pour into the prepared baking pan and bake but watch it remove when done and allow to cool


Tuesday, January 5, 2016


Mr. Dick is in the kitchen......He made this candy with a little supervision.  He doesn't do much cooking so I had to direct him to where everything is kept.  The pin on Pinterest was from living on a dime  she listed 25 of the best easy Christmas Candy's.   Another keeper 

recipe from living on a dime

English Toffee Recipe 

1 cup chopped walnuts or pecans   Dick used pecans
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup of chocolate chips next time I will use about 3/4 cups 

Butter a 8x8 in baking dish.    Spread the nuts evenly over the bottom of the dish.  In a small saucepan melt the butter and the brown sugar over medium heat.  Bring to a boil and boil for 7 minutes.  Work fast and spread this over the chopped nuts in the baking dish.  Sprinkle 1/2 cup of chocolate chips and spread the chips over the top of the toffee.   Allow to cool in the pan then break in bigger pieces.  

Gingerbread Cupcakes 

Enjoy   Andi the Wednesday Baker 

Monday, January 4, 2016


Buttermilk Yeast Rolls 

I love to see recipes with Buttermilk!   So, here is another bread that I made.   I found this recipe on Pinterest and was made by Bunny's Warm Oven   BUTTERMILK YEAST ROLLS  Another keeper for Andi.......

I love pinterest, I have made many recipes some we love and others just didn't do me right!!!!  But that's ok  I keep cooking and baking looking for the perfect recipe for Mr. Dick and myself.  


This recipe was adapted from Red Star

Buttermilk Yeast Rolls

1 cup buttermilk 
1/4 cup water 
1/4 cup oil
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon baking soda
1 package of active dry yeast (2 1/4 teaspoons)

In the bowl of your mixer with the dough hook add the yeast, 1 cup of the bread flour, salt, sugar and the baking soda and mix to blend these ingredients.

In a saucepan add the water, buttermilk and the oil and heat this to 120 degree's. 

Add the heated milk mixture to the mixing bowl and mix for about 4 minutes on medium speed. With the mixer on low speed gradually add the remaining flour and mix with the dough hook until smooth. The dough is soft.  

Using a large bread bowl that is oven proof grease the inside of the bowl then add the dough and roll it around to grease the entire dough ball.  Then cover with a clean dish cloth.   Place the bread bowl in a warm oven, you can turn your oven to the lowest setting and allow to heat for 1-2 minutes then turn the oven off and put the bread bowl in the oven for 15 minutes.   

Grease a 9x9 inch baking dish, then press the dough into the dish. Sprinkle the dough with a bit of flour.  Then with a sharp knife cut the dough into 12 rolls going almost to the bottom of the dish.  Cover and let the dough rise again.    This is when I set my heating pad on the table and turned it to low to medium heat placed a towel over the pad then set the baking dish on the towel and covered my rolls with the same dish towel and let them rise.....Your dough is ready for baking when you touch the dough with your finger and the indentation from it remains.   

Bake in a preheated 400 degree oven for 15-20 minutes.     Remove from the baking dish and enjoy!