CORNBREAD

Coffee Shop Corn Muffins

Coffee Shop Corn Muffins

What would I do if I didn’t follow along with Pinterest?  I found this recipe for Coffee Shop Corn Muffins and when I saw it had buttermilk I was on it.  The recipe comes from Tasteofhome.com  These muffins are the best they can also be baked in your black iron skillet or in muffin tins.  And another idea is to add a few blueberries serve them warm with lots of butter.     

I also made some chili and of course this recipe came from Pinterest also   

1 cup flour

11/4 cups corn meal

1 teaspoon baking soda

1/3 cup light brown sugar

1/2 teaspoon salt

1/3 cup white sugar

3/4 cup vegetable oil

1 cup buttermilk

In one mixing bowl add all the dry ingredients and in another smaller bowl add the wet ingredients then combine the two  don’t over mix just enough to combine   If adding blueberries sprinkle some of the flour over the berries  add then last and mix in gently 

Fill muffins tins about 3/4 full and bake at 425 degrees for about 12-25 minutes.

If using your black cast iron skillet then butter the pan and bake about 15- 20 minutes   Just check so that you don’t over bake them.

It’s winter in Maine 

We got about 16 inches on Saturday.  

Banana Cranberry Bread

                                                                  Cranberry Banana Bread 

I love the looks of the red bag of cranberry at the market!  

I walk along the produce department and that bag of berries just jump in my shopping buggy.  Then I get home and  I already have a bag in the freezer!    I have a Orange Cranberry Bread that is posted and so tasty.   I’ll be making that again very soon.   This bread freezes well.  

 Banana Cranberry Bread

1/3 cup shortening 

2/3 cup sugar

2 eggs

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup chopped nuts I used walnuts

1 cup old bananas

1 to 1 1/2 cups of fresh or frozen cranberries see below for directions 

Temp 350  bake about 50-60 minutes.  I set my timer for 45 minutes and checked every few minutes.  Use a loaf baking dish 

In a small saucepan add 2 cups of water and bring to a boil add about 1/4 cup of sugar and 1 to 1 1/2 cups of cranberries.   Bring this mixture to a boil and cook until the berries “pop” then drain and allow to cool 

In another mixing bowl add the dry ingredients and whisk and put aside

In another both add the shortening and sugar and mix,  add the eggs one at a time then alternatively add the some of the wet mixture with some of the flour mixture.  Mix then add the remaining wet and flour mixture and mix   Then add the nuts and the cooled and drained cranberries.  My batter was a little pink so I carefully tried to blend the berries in.   Pour into a greased and floured bread pan and bake at 350 degrees.    Mine baked for about 50 minutes so watch you don’t want to over bake.   

                                                                        Happy Thanksgiving

   

 

FRENCH VANILLA CAKE with BUTTERCREAM FROSTING

 This is a keeper for sure.   It’s the best vanilla cake I have ever made.   Looking at the picture makes me want another slice or maybe two! Miss Morgan’s birthday was soon approaching and  I decided I’m gonna have a virtual birthday party for her.   I live in Maine and she’s in Texas.   But that’s ok so I invited 2 of her aunts to come for  dinner and dessert of French Vanilla Cake and ice cream.   The menu was decided and I was making home made chicken pot pie, squash and rolls.   

But because of Covid-19 the quests had to cancel at the last minute so the only quest for dinner were Daddy Dick and myself.   Dinner was delicious and the cake was so good.    I am crazy about this cake.  So what do you do with a 2 layer frosted cake and only 2 people to eat it.   You wrap it.   I had some disposable square containers that I put a slice in and placed a layer of plastic wrap over it and closed the cover.  Then I wrapped each container of cake with freezer paper and placed in the freezer.   So quess what this cake freezes very well.

I discovered this homemade from scratch Vanilla Cake 🎂 from Pinterest.  It’s made by Kara Jane who post all her wonderful sweet recipes at ISCREAMFORBUTTERCREAM.  Go take a look and check out this recipe or maybe you may find another cake that sounds like You gotta try that.   

I frosted my cake with my favorite buttercream.  This frosting is sweet or so sweet   I love it 

Happy holidays and hoping for a normal 2021!   Andi

A QUILT FOR MORGAN AND SAM

 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

 

HOOSIER AMISH CAKE

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

.columbusfoodie

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 

Topping:

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.  

NANNY COREY'S PEANUT BUTTER COOKIES

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 

STARBUCK'S PUMPKIN BREAD

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

Enjoy

ENGLISH TOFFEE

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 
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BUTTERMILK YEAST ROLLS

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.  

BUTTERMILK YEAST ROLLS RECIPE

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!  

AMISH CINNAMON BREAD

Its been forever since I have posted a recipe.  Didn't want to forget about this delicious bread and it makes 2 loafs.   The ingredient list is small and I had all that was needed to make this.   I found this on Pinterest.    Its moist and full of nice cinnamon flavor and the kitchen always smells great with the baking of cinnamon.  Hope you all enjoy

This recipe is from photobucket along with the recipe, or look on Pinterest for Amish Cinnamon Bread.   

1 cup of softened butter
2 cups of sugar
2 eggs
2 cups of buttermilk
4 cups of flour
2 teaspoons of baking soda

Filling:    2/3 cups of sugar and 2 teaspoons of cinnamon

In a large bowl add the softened butter and the sugar and the eggs.  Mix this all together

In another bowl add the flour and whisk together with the baking soda

Add the flour mixture along with the 2 cups of buttermilk and mix.

Heat oven to 350 degrees.  Spray 2 loaf pans (9x5) with Pam spray.  I line my pans with parchment paper then I spray the paper also with Pam.   I used a ice cream scoop and put about 4 scoops in each of the 9x5 pans then used a off set spatula and spread the batter even.  Then sprinkle both layers with even amount of the filling, about 3/4 of the filling.   Save some to sprinkle on top.   Then with the remaining batter divide this evenly between the two pans. Spread the batter even in each baking pan.   Sprinkle both tops with the remaining sugar mixture.  Then using a knife swirl the batter, this will give your finished bread a swirled cinnamon effect that you will see when sliced.   Bake at 350 degrees for about 45-50 minutes or until a cake tester comes clean from the middle of the bread.   Mine baked a little over the 50 minutes.   Just stay in the kitchen and watch it.  

TUSCAN SAUSAGE AND WHITE BEAN SOUP

It's been forever since I have posted a recipe that we enjoyed...........so today I am sending out a recipe for a wonderful soup.  I made this sometime ago but I will surely be making this again when the weather cools.   I didn't want to misplace this soup recipe.  It's a keeper for sure.   I found this on Pinterest and followed it to Mel's Kitchen.   melskitchencafe tuscan-sausage-soup.  

1 pound of sweet Italian Sausage use a good quality sausage for the best taste 
1/2 to 1 cup of chopped carrots
1/2 cup chopped yellow onions or leeks
3 cloves garlic, chopped
6 cups chicken broth   I used (2) tubs of Knorr's Home style chicken stock 
2 (14.5) ounce cans diced tomatoes  I used Del Monte diced tomato's
1 (15) ounce can Great Northern or Cannellini beans, drained and rinsed
1/2 Tbsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 cups uncooked shell pasta
9 ounces of spinach leaves, coarsely chopped I used frozen chopped spinach
1/2 cup shredded Parmesan cheese

Using a good size size dutch oven I sprayed the bottom with Pam and removed the casing from the sausage and cut in bite size pieces and cook the sausage over medium heat until until browned. About 3-4 minutes 

Add the chopped carrots, onions, and garlic and cook and stir until until the sausage is done. If any grease is in the bottom of pan you can drain this

Add the broth, if using the tubs add the amount of water per the directions on the box.  Add the tomatoes, beans, basil and the salt and pepper.   

Bring the soup to a boil then add the ***pasta, reduce the heat to low and cover the dutch oven.  Cook for about 8-10 minutes or until the pasta is tender.   Keep your eye on this so not to over cook the pasta.   Stir often  Add the chopped spinach either fresh or frozen.   Cook for a minute or so more till the spinach has wilted if using fresh.   Serve with grated fresh Parmesan cheese and enjoy

***I cooked my pasta in another pot following the package directions.  After I made the soup I covered and place in the refrigerator to allow the flavors to blend.   When ready to serve I add the pasta to the bowl then add the hot soup over the hot pasta and sprinkle with fresh grated Parmesan cheese.   Enjoy    

CREAM CHEESE CRUMB CAKE

Want this for breakfast this weekend?   Its pretty easy to put together....Go visit baking blond and you can print off this recipe......It's pretty good and I'm thinking this is a keeper.  

Another Pinterest find from baking blond.  I changed this and baked in my black cast iron spider so I adjusted the baking time a little.   She baked hers in a 8 inch baking pan and the spider was a little bigger then 8 inch.   

I followed the directions as listed in the recipe from Baking Blond.  Love the crumbs on top.  The only problem is that you have a layer of those crumbs, then a later of cream cheese so to determine if the cake was done was a bit tricky.  I used tooth picks and poked around,  then I pushed the crumbs in the center of the cake to help in deciding if the cake was done.....it baked beautifully soft, and yummy.  

Ingredients

• Cake:
• 1¼ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 large egg
• ½ cup whole milk
• 1 teaspoons pure vanilla extract
• 1 Tbsp canola oil
• Cream Cheese Layer:
• 8 ounces cream cheese, softened
• 1 egg
• ¼ cup granulated sugar
• Crumb Topping:
• 1¾ cups flour
• ½ cup packed light-brown sugar
• ½ tsp ground cinnamon (optional)
• ½ cup unsalted butter, melted

Preheat oven to 325 and bake using a 8x8 inch sprayed baking dish

Using a medium size bowl, add the flour, sugar, baking powder and salt and  whisk together.  In another small bowl add the milk, egg, vanilla and oil and mix then add to the dry ingredients and mix.  Pour this into the sprayed baking dish and spread the batter even.

Mix the cream cheese that is softened, with the sugar and the egg.  Mix then spread this evenly over the cake batter.

In the same bowl add the ingredients for the crumb topping and mix together then sprinkle this evenly over the cream cheese mixture.   Bake for about 35 minutes but that will depend on the size of your baking dish.   

Keep refrigerated 

Enjoy   Andi  

BAKERY STYLE CHOCOLATE CHIP COOKIES

Another Cookie but not just a cookie but a Chocolate Chip Cookie.........Found on Pinterest by lovely little kitchen -soft-bakery-style-chocolate-chip-cookies made by Julie.  Adding cornstarch to the dough makes these little gems what they are.  Soft, and sweet.   Go over and visit Julie she has a lot of recipes.

SUPER SOFT BAKERY STYLE CHOCOLATE CHIP COOKIES

Serves: 24 large cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups semisweet chocolate chips  (little over 1 bag of mini chips)

Learn Basic Steps for Safe Cooking

Directions:

1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
2. Add eggs one at a time and mix.
3. Add vanilla and mix.
4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
6. Mix in the chocolate chips.
7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
8. Preheat oven to 350 degrees.
9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.

Notes:

*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.

I made my cookies a little smaller and the dough was not put in the refrig.  

CHICKEN SALAD

Homemade Chicken Salad

If you like chicken salad then this recipe is for you.   A keeper for sure

this recipe came from cappuccino and cashmere

Homemade Chicken Salad

4 cups of cooked and diced chicken see below for how I poached my chicken tenders

1-2 stalks of celery,  finely diced  (I used 2 stalks)

4 scallions, sliced thin or I used a red onion

1 teaspoon of dried dill   (or use 1 1/2 tsp of fresh dill)

2 Tbsp of fresh parsley  (I used 1/2 tsp of dried parsley) because the chicken was poached with parsley and pieces were on the cooked chicken 

1 cup of mayonnaise

2 tsp of lemon juice

1 tsp Dijon mustard

2 tsp of kosher salt

pepper  

Mix all the ingredients together then add the diced chicken and mix.  Place in the refrigerator until ready to use.  

I poached my chicken: 

I used 2 1/2 lbs of chicken tenders

1 tub of Knorr's Homestyle Chicken Stock (they come in little tubs)
3 1/2 cups of water

1 Tbsp of dried parsley

1/2 tsp of dried thyme leaves

1 small onion, halved

1 stalk of celery cut in half

In a medium saucepan add the water and the Knorr's tub of chicken stock and stir to combine and dissolve the stock.  Reduce the heat to low and add all the remaining ingredients and cover and allow to cook for about 10-20 minutes this time will be adjusted pending the size of the chicken that you use.  After the chicken is firm to the touch.  Remove from the heat and allow to rest in the broth for about 30 minutes.   Then move to a cutting board and cut into bite size pieces.