Sunday, June 26, 2011


These donuts are soft, moist and the best that I have ever made. Well, I'll admit have only made 2 other kinds. This were the best of the three.  The taste testers were over for breakfast and everyone enjoyed the donuts.  I would make this recipe again for sure.  I used my deep fat fryer and fryed them outside on the deck. I lined a 9x13 inch baking pan with paper towels to absorb the grease then rolled them in sugar. 

Old Fashioned Buttermilk Cake doughnuts
Nancy Silverton's

1/4 cup sour Cream
3 1/4 cup pastry flour or all-purpose flour
3/4 cup sugar
1/2 tsp baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 tsp nutmeg
1 1/8 tsp active dry yeast or 1 teaspoon packed fresh yeast
3/4 cup plus 2 Tbsp buttermilk
1 extra large egg
2 extra large egg yolks
1 tbsp vanilla extract
powdered sugar or granulated sugar for dipping
Oil for frying

In a small stainless-steel bowl over a pot of gently simmering water, heat the sour cream to just warm or heat in the microwave oven for a bit.

Using a large bowl add all the dry ingredients and make a well in the center, add the yeast to this then place the warmed sour cream on top of the yeast and allow to sit for about a minute to soften.

Combine the buttermilk, egg and egg yolks into a bowl and mix,  then pour this into the well of the dry ingredients.  Using your hands, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and sprinkle them with flour.

Heat oil to 375 degrees in a fryer or a black spider fry pan with high sides.

Sift an even layer of flour onto your work board. Scrape the dough out of the bowl, and sift another layer of flour on top of this. Using your hands pat the dough to about 1/2 inch thick . Cut out the doughnuts with your doughnut cutter. Place the cut doughnuts on a floured surface until ready to fry. Fry doughnuts and holes immediately and then roll or sift in the sugar of choice.

Chocolate Sugared Doughnuts

Chocolate Sugared Donuts

Chocolate Donuts
All Maine Cooking
Collection of treasured recipes from the Pine Tree State
Copyright 1967

3 squares of unsweetened baking chocolate
3 tbsp butter
2 eggs
1 1/4 cup sugar
1 cup buttermilk
2 tsp vanilla
3 1/2 cups flour
1 1/4 tsp soda
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon

In a double boiler melt the chocolate and butter. Add the remaining ingredients in a large bowl then add the melted chocolate. Mix and place in refrigerator for a few hours or overnight. On a floured pastry board sprinkle with a little flour and roll out to about 1/2 inch thick. Melt shortening in your large deep sided spider, heat the oil to about 360 degrees. Fry a few at a time till dark brown, making sure they are cooked inside. Remove to a paper towel lined pan and allow to cool. Then coat with sugar.
I had to change the recipe a bit, my first attempt the dough was very sticky so I reduced the amount of buttermilk and increased the flour. Second attempt was successful.

Spiced Doughnuts

Spice donuts
Spice Donuts
Farm Journal Country Fair cookbook
copyright 1984

3 1/2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground mace
4 egg yolks
1 cup sugar
2 tbsp softened butter
scant cup of buttermilk 3/4 to 1 cup
1 tsp rum extract

3/4 cup sugar
1 tsp cinnamon

In a good size bowl, add the egg yolks, butter, and 1 cup sugar. Mix until light in color. Add the sifted ingredients and mix by hand just enough to incorporate all the ingredients. On a lightly floured board kneed this dough just enough to make it soft, and smooth. Place in a bowl cover with saran wrap and place in refrigerator for at least one hour prior to frying. I made the dough the night before and took out of refrigerator about 1 hour before I was going to start to roll the dough and fry. Roll on lightly floured board to about 3/8 to 1/2 inch thick. Using your deep fat fryer fry until golden brown with the fat at 375 degrees. Fry just a few at a time, and turning them once. Then drain on paper towels and roll in the cinnamon and sugar mixture.

Thursday, June 23, 2011


I had to make these, aren't they just special. Go visit Holly at the above link.  Her pictures of her cupcakes in a cone are beautiful. She is a very talented gal.

Only wish my Morgan was a little girl again, I would be making these for her birthday.  

Looks like ice cream, lick's like ice cream. But it's not ice cream, it's not frozen yogurt, it's not sweet frosting either.  The icing is made with frozen whipped topping, cream cheese and instant pudding. These would be ideal for a child's birthday party.   

Make your own cake batter or use a cake mix. Prepare as package directions filling the cones about 2/3 full of batter.  Using flat bottom ice cream cones. These should be made and decorated the day of the party.  Because of the moisture in the cake batter the cones can get soft.

I mixed in 1 cup of coconut in the frosting. If you want to use your pasty bag to swirl the icing on top then make sure the coconut has been chopped fine so the coconut doesn't clog the pasty tip.  Use your imagination for decorating, I did use some magic shell chocolate topping that freezes in seconds.  I had to put them in the freezer for that to happen. But after it sat in freezer for a bit, I took it out and it stayed hard. You could sprinkle them with coconut, chopped candies, sprinkles, and top it with a cherry.  I used a red cinnamon candy.   

Place the cones in muffin pans and fill.  Bake at 350 degrees for about 15-18 minutes. This will depend on the amount of batter and the size of the ice cream cone.

Icing for Cupcakes in a Ice-cream Cone
Maine Alzheimer's Association
copyright 1999

8 ounce package cream cheese
9 ounce container of frozen whipped topping
1 3.4 ounce package of instant pudding (I used Banana Cream)
1 cup milk
In a small bowl add the milk and instant pudding and mix together. Set this aside to thicken.
In another bowl, cream the cream cheese then add the whipped topping and mix. Add the pudding and mix.

Sunday, June 19, 2011


Happy Fathers Day to all our dad's in Blogland and our readers.  This is what I made for my hubby on Father's Day.  Had to feed him well today, we spend the entire day in the barn cleaning, reorganizing. What a day!  This breakfast is very easy to make, and delicious. You can make the amount that you want. Change out the bread, try cinnamon raisin, sourdough bread.  Use raspberries, or blueberries, any fruit that is season.  I didn't make the syrup. That would be hard for me, I am a maple syrup Maine girl.  This is creamy and filling. I am adding this to my collection of make agains.  Enjoy

Strawberry-Cream Cheese Stuffed French Toast
Paula Deen
Serves 4-6

2 eggs
1/2 cup milk
1/2 tsp sugar
8 ounces of cream cheese (softened)
12 slices of white bread
1 cup sliced fresh strawberries

Strawberry Syrup:

3 cups sliced strawberries
1 cup granulated sugar
Zest and juice of one lemon
In a pie plate add the eggs, milk and sugar and mix together. Lay out the bread and spread each side with the softened cream cheese. Lay the sliced strawberries evenly on one side of the bread and lay the other half on top of the strawberries. Press around the outer edge to seal the two slices together.

Prepare the Strawberry Syrup: In a medium saucepan, add all the ingredients and bring this to a boil. Lower the heat and simmer until the berries are reduced by 1/3 to 1/2 in volume.
Prepare your grill with Pam spray. Lay each sandwich in the egg mixture and allow to set for a bit so as to absorb the egg mixture. Grill until golden brown then flip over and grill the other side. Serve with the Strawberry syrup or maple syrup.

Thursday, June 16, 2011


Peach Cobbler
Paula Deen
Paula's Home Cooking

If you could spend the day with one person who would it be?  My ideal day would be with Ms. Paula Deen, I enjoy to watch her tv series, I love her energy, how she acts with her boys, her love of buter, and her wonderful personality. But then any day in the kitchen is always a wonderful day so if I couldn't have her, I'd take any chef that would spent time with me.  Teach me all they know in 8 hours! Any volunteers?  The pages of Paula's food photo's are alway beautiful and make your mouth water.  I didn't have the mint to put on my cobbler for the photo.  No mint growing in my flower patch. But I am growing some basil. Sure she has a recipe to use that in .  We had our taste testers over for dessert, Tim, Heidi and Emily and this was approved by all.  I have to admit that another food I have never had is Peach Cobbler. The peaches I used were ripe and full of flavor. When I was peeling them I did the work over a plate and the juice that came out of the peaches while peeling them, I poured into the saucepan.  This is a make again recipe.  Hope you enjoy. 

1 1/2 cup of self-rising flour
1 stick of butter
1/2 cup water
2 cups sugar, divided
4 cups peeled, sliced peaches
1 1/2 cups milk
ground cinnamon

before baking

                                                     After baking

Preheat oven to 350 degrees. Peel peaches and slice, combine these in a saucepan along with 1 cup of sugar, and the 1/2 cup water. Bring this mixture to a boil, then reduce heat and simmer for 10 minutes. Using a 3 quart baking dish, place the butter in the baking dish and place in the oven to melt the butter. In the meantime, in a medium size bowl or a 4 cup pyrex pitcher add the 1 cup of sugar, flour and slowly add the milk while whisking this until blended. Remove the baking dish from the oven, pour the flour mixture over the melted butter (do not stir) then using a slotted spoon arrange the peaches on top of the batter then carefully pour the syrup over the peaches. Sprinkle with the cinnamon and bake for 30-45 minutes. Serve in big bowl along with whipped cream or a scoop of vanilla ice cream.
Serves 8-10

Wednesday, June 15, 2011


Molasses cookies always remind me of my kid days.  Everyone made molasses cookies.  Gram's cookie jar always had them.  These cookies today were made with grampa "Sanford" in mind.  He liked his molasses cookies.  The teddy bear was his as a child.  Isn't it cute?  Been around many years.  So here's to you "Sanford" with love.   

Grammies Kirstead's Molasses Cookies
makes 27 "3" inch cookies

1/2 cup sugar
1/2 cup molasses
1/2 cup wesson oil
3/4 tsp salt
1 egg
Mix this with mixer then add 2 tsp baking soda dissolved in 1/4 cup of boiling water and add to batter: then add the remaining ingredients
1/2 tsp ground cloves
1/2 tsp ginger
1 tsp vanilla
1/2 tsp cinnamon
3 cups flour

Chill the dough for about 1 hour. Sprinkle your bread board with some flour and rub some flour on the rolling pin. Roll the dough about 1/4 inch thick. Then cut in desired shapes. Sprinkle top with granulated sugar. Bake at 350 degrees for about 6-8 minutes. The baking time will depend on how thick you rolled the dough.  


Is a muffin a cupcake without the frosting?  These are the best, moist and full of my favorite fruits.  With a crackling top that is sweet and adds a little crunch to the muffins.  Ina's recipe is for blueberry muffins without the topping.  I added the topping and changed out the addition of the raspberries. 

Blueberry Muffins by Ina Garten- Smells like home

1 1/2 sticks unsalted butter at room temp
1 1/2 cup sugar
3 extra-large eggs at room temp
1 1/2 tsp vanilla
8 ounce sour cream (1 cup)
1/4 cup milk
2 1/2 cup all-purpose flour (save some to mix with blueberries)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 half pints of blueberries or mixture of berries total 2 cups I used raspberries and blueberries

1/2 cup sugar
1/4 cup softened butter
1/3 cup flour
Using a small bowl mix all the above and spoon on top of muffin batter.

Mix butter with sugar. Add eggs one at a time. Add vanilla, sour cream and milk. Then add all the dry ingredients and gently fold in the floured blueberries. Spray or line the cupcake pan including spraying the top of pan this will help to release the muffins after they have baked.  Fill the tins about 2/3 full and bake for 25-30 minutes. I used a ice-cream scoop to fill the tins.

Tuesday, June 14, 2011


Growing up in Maine, my father was a game warden for the Sea & Shore Fisheries. I can remember my younger days of him coming home with coolers full of crab, lobster and fish. My mother had a lot of work to do to cook, clean and get this stuff in the freezer before it spoiled. I grew up on lobster as a staple in the house, mom would cook with lobster the way I cook with ground beef today.  Many holidays our table didn't have the traditional turkey or ham, it was lobster.  Today, I'll take a good tuna fish sandwich over a lobster roll anyday! 

Crab Quiche
Southern Sideboards Jr. League of Jackson, Mississippi
copyright 1978

1 (9 inch pie shell or Quiche Pastry, unbaked)
1 cup swiss cheese, shredded
1/2 pound of fresh crab meat or (7 1/2 ounce can crabmeat)
2 green onions with tops, minced
3 eggs, beaten
1 cup of half and half
1/2 tsp salt
1/2 tsp grated lemon rind
1/4 tsp of dry mustard
pinch of mace or nutmeg
1/4 cup slivered almonds

Prepare the pie shell in pie plate or quiche dish. You can make your own or purchase pre-made pie crusts) Sprinkle the bottom of shell evenly with the shredded cheese, top this with the crab meat and sprinkle with the green onions. I used kitchen sheers and cut the green onion. Combine the remaining ingredients and mix with a fork, then pour this over the top of the crab. Sprinkle the sliced almonds over this. Bake in preheated 350 degree oven for about 40 minutes. Testing before the time is up using a knife inserted in center comes out clean. Let rest for about 15 minutes before serving. Makes 6 servings.

Monday, June 13, 2011


A sugar high for sure........fudge brownies, marshmallows and more chocolate icing.  Makes my heart happy.  I had to pack these up fast and sent to Dick's work. To my suprise this is the brownie's that I have always made from Auntie M.  I had made this years ago and my friend Sylva liked them. I can't have this stuff around.  A good recipe for just plain brownies or to make this recipe. Hope they make you happy also.  Just plan to make when a lot of folks will be around to help you eat them.     Happy baking my friends.    

Heavenly Hash Brownies
Southern Sideboards
Junior League of Jackson, Mississippi
copyright 1978

4 eggs, beaten
2 cups sugar
1 1/2 cup flour
1 tsp vanilla
1 cup butter, softened
1/3 cup cocoa
1 1/2 cups chopped pecans
1 (6 1/4) ounce bags of miniature marshmallows

Combine the eggs in a medium size bowl and beat well with electric mixer. Add sugar, flour and vanilla. Melt the butter in microwave and add to the bowl along with the cocoa. Mix and beat well. Stir in the chopped nuts. Prepare a 9x13 inch baking pan with butter and flour or spray with Pam and coat with flour. Bake at 350 degrees for 25-30 minutes. Prepare the icing while the brownies are baking. As soon as the brownies are done remove from the oven and sprinkle the top with a single layer of the miniature marshmallows. Put back in the oven for 2-3 minutes. Just long enough for the marshmallows to melt slightly. Watch closely, so they don't burn. Having the icing ready and as soon as you remove the pan from the oven pour the icing on top of the marshmallows and using a off set spatula spread the icing around. Allow the brownies to cool completely before cutting. To make cutting easier dip the knife in hot water.

Chocolate Frosting:
1/2 cup butter, melted
1/3 to 1/2 cup of milk (start with the 1/3 then add as needed)
3 Tbsp of cocoa
1 pound of confectioners' sugar
1 tsp vanilla
Mix all the above in a medium size bowl.


Hello Anne-Marie, I am your secret follower for this month's secret recipe club.  I was torn between making your Morning Glory muffins because I have made them and have them posted on my blog.  The calories would scare you.  I am a cupcake and cookie kinda girl.  I really like these breakfast cookies that I made.  I made a couple of changes, used wheat germ in place of the flax meal.  The wheat germ maynot be as nutty tasting but very simular.  I used one cup total of a combination of dried fruits.  Overall I really like them, much lower in calories and fat than what I have posted on my blog. The cookies are moist, chewy and filling.   And I am a grab and go kinda gal so I have taken a couple with me each day to work.  I placed them in a large freezer bag and take out what I want.   Thank you for this recipe...I will be making them again.    Andi   

Breakfast Cookie

3/4 cup brown sugar
1/4 cup butter, melted
3/4 cup unsweetened applesauce
2 eggs
1 tsp vanilla extract
1 cup flour
1/2 cup wheat flour
1/2 cup quick cooking oatmeal
1/4 cup or flax meal or 1/4 cup wheat germ
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1 cup dried apples, chopped
(I used a total of 1 cup of combination of dried apricots, dried cranberries, chopped dates) in place of the dried apples
1/2 cup raisins
1/2 cup walnuts
Turbinado sugar for sprinkling over the top just prior to baking

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together brown sugar, butter, eggs and the vanilla.
3. In a separate mixing bowl combine, white flour, wheat flour, oats, flax or wheat germ, baking soda and spices.
4. Stir dry ingredients into wet until just combined. DO NOT OVERMIX.
5. Fold in the dried fruit or fruits and the walnuts.
6. Using your cookie scoop, scoop mounds onto prepared baking sheet that has been lined with parchment paper or spray with PAM spray. Press the cookies down a little with a fork and sprinkle with the Turbinado sugar.
7. Bake for approximately 12 minutes or until lightly brown.

Friday, June 10, 2011


What does one do with a lot of banana's, gotta make something before I have fruit flies running around.  I remembered this recipe and what better time to make it.  I had the banana's. I was not able to find the pineapple preserves at my local market so I used apricot. The bread is very moist, a wonderful taste of banana's.  So off to work with Mr. Dick they go and the container always comes home empty.   

Banana Bread Sandwiches
Paula Deen May 2009

2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup vegetable oil
3 large eggs
2 1/2 cup mashed ripe bananas
( about 6 medium)
1 tsp vanilla extract

Pineapple Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup pineapple preserves
1/4 cup sweetened flaked coconut
1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with pam spray and dust with flour. Or use the pam spray with flour.

In a medium bowl, add the flour, sugar, baking soda, cinnamon, salt and nutmeg and mix with a spoon to blend all the ingredients.

Using a large bowl, combine the oil, eggs, bananas, and vanilla and mix on low speed add the flour mixture and mix until combined. Pour the batter into the prepared baking pan and bake for 23-27 minutes. Check using a toothpick inserted into center of bread comes out clean. Allow the bread to cool for about 30 minutes. Then remove and place on a cooling rack. Cut the bread into 3x1 inch slices. Cut each slice in half and spread with the Pineapple filling then place the top halves over the filling.

Pineapple Filling:
In a medium size bowl add all the filling ingredients and mix until blended.

Saturday, June 4, 2011


The day was hot, humid and I was not turning on the oven today.  Well, that thought only lasted a short second.  I made cupcakes again.  It's really hard when you have all these recipes in mind and you have to try them.  The folks at Dick's work would be disappointed when he goes to work on Thrusday and nothing in hand.  I think they like me!  The cupcake for today is light, airy, and not a dense cake texture.  I completed them with icing of strong coffee and a light splash of Kahlua added.  The cupcake carrier came home empty.............So here is today's cupcake. 

Millennium Chocolate Cake & Mocha Frosting
Farmers Almanac copyright 2008

2/3 cup softened butter
1 3/4 cups sugar
2 large eggs
1 tsp vanilla
2 1/2 ounce unsweetened baking chocolate, melted and cooled
2 1/2 cup sifted cake flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk or sour milk

6-7 cups confectioners' sugar
2 sticks of softened butter
1/2 cup unsweetened cocoa powder
2/3 cup strong brewed coffee (use part coffee-liqueur if desired)
1 tbsp vanilla extract

In a large mixing bowl, beat the sugar and butter until creamy and fluffy. Add the eggs, and vanilla and beat on high speed for 5 minutes. Scrap the bowl occasionally. Add the cooled chocolate and stir to blend.

In another bowl add the sifted flour, baking soda, and salt. Add this flour mixture alternately with the buttermilk.

If making a cake, grease and dust with flour the 2 round cake pans and divide the batter evenly between the pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center of cake comes clean. Remove from the oven, allow to cool on a cooling rack for at least 10 minutes then remove. I made cupcakes, recipe made 24. Baked at 350 degrees for about 15-18 minutes.

Using your electric mixer on low speed mix the softened butter with the confectioners sugar. Add the cocoa powder, vanilla and add the coffee in a stream until the desired texture is reached. Chill the icing for about 20-30 minutes. Frost the layers of the cake or use your decorator tool to swirl the icing on the cupcakes.