"un"-Fried Chicken (Oven)

Simple Southern-Style "Unfried" Chicken

15 min

total time

1 hr 30 min

servings

6 servings

sponsored by:

what you need

• 1 broiler-fryer chicken (3-1/4 lb.), cut up


• 1/2 cup KRAFT Light Ranch Dressing


• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

• REMOVE skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.


• HEAT oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.


• BAKE 40 to 45 min. or until chicke

Apple Raisin Cake

Applesauce Raisin Cake RecipeBy Peggy Trowbridge Filippone,

Applesauce Raisin Cake Recipe

Luscious spice cake brings back childhood memories. This one is not overly spicy. The applesauce makes it moist, the raisins provide flavorful bits of sweetness, and the cream cheese frosting lends a bit of decadence. There may appear to be a lot of ingredients, but it goes together quickly all in one bowl, except for the frosting. If you wish, you can make the cake the day before and frost later.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 24 to 36 servings

Ingredients:

• Cake:



• 2 cups all-purpose flour



• 1-1/2 cups sugar



• 1-1/2 teaspoons baking soda



• 1 Tablespoon cocoa



• 1 teaspoon ground cinnamon



• 1 teaspoon salt



• 1 teaspoon nutmeg



• 1 teaspoon allspice



• 1/2 cup vegetable oil



• 1 cup applesauce



• 2 large eggs, at room temperature, lightly beaten



• 1-1/2 cups raisins



• .



• Frosting:



• 8 ounces cream cheese, at room temperature



• 1 teaspoon vanilla extract



• 2-1/2 cups confectioners' sugar



• 1 Tablespoon fresh lime juice (or lemon)



• Milk or cream, as needed (see intructions)

Preparation:

Pour hot water over raisins to cover. Let steep until plump, about 15 minutes, then drain thoroughly.

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.

In large bowl, whisk together flour, sugar, baking soda, cocoa, cinnamon, salt, nutmeg, and allspice. Make a well in the center. Add oil, applesauce and beaten eggs. Mix well. Fold in plumped raisins. Pour into pan and bake for 30 to 35 minutes. Cool to room temperature.

Frosting:
In small bowl, beat cream cheese until smooth. Add vanilla extract and confectioners' sugar. Blend in lime juice. If the frosting is too thick, add just enough milk or cream, a few drops at a time, to make frosting smooth and easy to spread. Smooth frosting on top of cooled cake. Refrigerate cake for at least 1 hour to set the frosting.

Snickerdoodle Cookies

Snickerdoodle Cookies

Hands-On Time: 30 minutes
Total Time:1 hour
Servings:Makes about 3 dozen cookies.


Warm cookies made with Duncan Hines Classic Yellow Cake Mix, pulled fresh from the oven and rolled in sugar and cinnamon. Why not whip up a batch of Snickerdoodles today? This is a feel good recipe. Just the name of this cookie gives a giggly feeling.

3 tbsp sugar
1 tsp ground cinnamon
1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
2 large eggs
1/4 cup vegetable oil
Preheat oven to 375 ºF. Grease cookie sheets.
Combine sugar and cinnamon in small bowl.
Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls 2-inches apart on cookie sheets. Flatten balls with bottom of glass.
Bake at 375 ºF for 8 to 9 minutes or until set. Cool one minute on cookie sheets. Remove to cooling rack to cool completely.

My AOL Journal of Recipes

The following is a copy of an AOL journal I created in 1980, until AOL started messing around with their system and cancelled all journals. Fortunately I saved this one.

All About Me
I'm still here, just playing with my journals and thinking about what I can do tomorrow. Took a chicken from the freezer. I will oven bake it tomorrow.
Day to day, I'm working on my quilts. Need several for next fall's shows. As far as cooking is concerned, I do the most of it in my Micro-wave. Still love to read recipes and share what I believe is a bit unusual with you.
Keep on cooking, you cooking ladies out there. Give me a comment if you try a recipe, especially if you like it.

This Journal has been read times since its creation on January 20, 2006
Friday, July 18, 2008

Chocolate Cake
Sift together:
1 cup white sugar
1 1/2 cups flour
1 teaspoon baking soda
5 tablespoons cocoa
1 teaspoon salt
Beat Together:
1/2 cup corn oil
1 1/2 cups buttermilk
2 teaspoons vanilla extract
1 teaspoon red cake coloring.
Mix all together and bake 25 to 30 minutes at 350 Degrees. Makes an 8 s8 inch cake. at 350 degrees. Mix should be doubled for an 8 x 8 each plan. Recipe is doubled for oblong pan. and time should be longer as it takes longer to bake. Prick with toothpick in center. If it comes out clean it is done.


Here I am, at it again. Wouldn't you know it, got the recipe craze this morning. Have lots of new ones to insert but out of time this morning.
See you in the morning with those goodies you desire.
Bye for now!
Sunday, March 30, 2008

Am I crazy or what? I don't like to do a lot of cooking any more and at my soon to be 80 years old, why should I. I cooked and raised 5 children and a temporamental husband. Now I'm temperamental. In being so, I created a top of the stove casserole that is scrump-ti-delicious. I'll call it
STOVE TOP CHICKEN CASSEROLE
1 cut up chicken (the best there is with no artificial grow products fed to it.)
2 can creamed chicken soup (any brand will do)
1 box dressing mix (again any brand will do)
Place the cut up chicken skin side down in a cold, dry 6 quart dutch oven. Turn the heat to just hot enough to make the chicken sizzle when pan is heated. The chicken will provide it's own juices. Turn temperature of the burner to medium, cover and let cook, turning one or two times for approximately 30 minutes. Remove cover and pour the 2 cans of Cream of Chicken Soup over the chicken pieces. Replace cover and allow to cook until soup is just heated through. Remove cover and empty the box of dressing mix over the chicken and soup. Replace cover and simmer until dressing is damp. Chicken will be done, and after a little mixing, the dressing and soup makes a wonderful addition to the chicken. Tastes really good.


Judy's Beef/Barley Soup

Beef and Barley Soup with Mushrooms

(adapted from Food & Wine Soups and Stews)

2 Tbs olive oil (more if needed)

1 1/2 lbs stewing beef

1 lg onion (chopped)

2 sticks of celery (chopped-I used the tops and all)

3 cloves of garlic (chopped)

1/2 lb of shitake mushrooms (stemms removed and the cap diced)

1/2 lb dried wild mushrooms (rehydrated and chopped)

2/3 cup red wine

10 cups of water

2 tsp salt

1/2 quick cook barley

1 tsp savory

1/4 tsp white pepper

1 tsp beef base (I use better than bouillon)

1. In a large pot heat the oil over medium high heat. Add the meat and brown well. Add more oil if needed. Remove the meat.2. reduce the heat to medium low and add the celery, onions and garlic and stirring occasionally until the onions are translucent and soft. Increase the heat to medium and add the mushrooms. Cook for about 5 minutes. Add the red wine to deglaze the pan (scrape the bottom to loosen the brown bits).3. Return the beef to the pot. Add the water, salt and bring to a boil over medium high heat. Reduce the heat and cook barely simmering for about 30 minutes. Add the barley and the savory and cook until the barley is cooked.This was a really nice and fast soup.

We served to girls over some left over penne pasta that we had in the fridge and it was a great meal. I drank the leftover wine to help me get over not being able to bake a simple cake!!! I guess some things are just not meant to be!Written by virginiamyhousesubmitted by my friend Judy from S. C.

Soul Food, Anyone?

Black Eyed Peas
Prep: 30 mins
Cook: 1 hr.
Ready in: 1 hr., 30 mins
Serves: 12
Ingredients
2 1/2 c Black Eyed Peas
2 ea Ham Hocks
2 Leaves Bay
1 Lg Onions (Coarsley Chopped)
1 c Celery (Diced)
1/2 t Crushed Red Chile Flakes
1 pinch Salt & Pepper
2 T Green Bell Peppers (Diced Fine)
2 c Jasmine Rice Cooking Instructions
Wash and sort out your peas the night before, taking care to sort out any that float. soak.
Throw your hocks into a large saucepan, cover with water, bring to a boil, and simmer for about 30 minutes.
Then put in your peas, bay leaves, onion, and celery, pepper flakes. Green pepper, and any other seasonings you wish to add. Along with enough water to just cover the peas. You must be careful with green pepper, as it tends to take over the taste of any dish unless used in strict moderation. allow all this to simmer for about 2 hours. Stir every now and then, but take care not to pulverize your peas. If they begin breaking up before they are tender you are cooking them too fast.
About 30 minutes before you estimate the peas to be done, boil your rice. your favorite method.
When your peas are nice and tender but not broken up. Your dish is done. Your mixture should have a creamy texture.Written by virginiamyhouse

Monday, February 11, 2008
Feeling Mischievous
A Quiche Lorraine Variation

BACON 'N CHEESE PIE
1 unbaked 9 inch pie crust, chilled.
1/2 lb. swiss cheese (I use mild cheddar)
8 slices bacon, cooked
4 eggs
1 3/4 cups milk
1 teaspoon chives (optionsl) (I use mild shredded onions)
1/2 teaspoon salt (On a salt restricted diet? Leave salt out, substitute 1/4 teaspoon ground garlic)
1/4 teaspoon pepper (I can't tolerate pepper in my food, so eleminate pepper altogether)
Preheat over to 400 degrees F. Place a piece of aluminum foil over pie crust in pan and fill with dry beans to weight down pastry and prevent it from puffing as it bakes. Bake at 400 degrees F. for 20 minutes. Remove foil and beans.
Place shredded cheese in mixing bowl. Add chopped bacon and eggs. Add the other ingredients to cheese mixture. Stir to blend thoroughly. Pour over hot, partially baked pie crust. Sprinkle with nutmeg. Put in oven and bake at 400 degrees F for 30-35 minutes or until knife inserted in center comes out clean. Let cool 10 minutes before serving.
I also add 1 chopped green pepper. Gives a delicious flavor.

Enjoy!
Copy Cat Recipes
What better way is there to enjoy it than to cook or bake some of your favorite takeout treats? Think of how much money you will save by whipping up these lovely recipes instead of paying out all the big bucks to the fast-food chains. So, here it is: the top 10 secret recipes!
1. McDonald’s Big Mac
Sauce
1/4 cup Miracle Whip1/4 cup mayonnaise2 tablespoons french salad dressing1/2 tablespoon sweet relish2 teaspooons dill pickle relish1 teaspoon sugar1 teaspoon dried, minced onion1 teaspoon white vinegar1 teaspoon ketchup1/8 teaspoon salt
The Rest
1 regular sized sesame seed bun1 regular sized plain bun2 beef patties (2 ounces each flattened to bun size)2 tablespoons Big Mac sauce2 teaspoons reconstituted onions1 slice real American cheese2 hamburger pickle slices1/4 cup shredded lettuce
To make the sauce, mix together all the ingredients about one hour before using.
To assemble:
Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the “inner” sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
2. KFC Coleslaw
8 cups finely diced cabbage (about 1 head)1/4 cup diced carrots2 tablespoons minced onions1/3 cup granulated sugar1/2 teaspoon salt1/8 teaspoon pepper1/4 cup milk1/2 cup mayonnaise1/4 cup buttermilk1 1/2 tablespoons white vinegar2 1/2 tablespoons lemon juice
1. Cabbage and carrots must be finely diced.2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.3. Using regular blade on food processor process remaining ingredients until smooth.4. Pour over vegetable mixture and mix thoroughly.5. Cover bowl and refrigerate several hours or overnight before serving.
3. KFC Chicken
4 chicken leg quarters3/4 cup flour1 tablespoon salt1 tablespoon pepper2 teaspoons MSG1 1/2 teaspoons paprika
1. Preheat oven to 375 degrees Fahrenheit.2. Cut chicken into 8 pieces(4 legs and 4 thighs).3. In a zip lock bag mix all dry ingredients.4. Moisten chicken.5. Put one or two pieces of chicken at a time into the bag and shake well.6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.
So much for the secrets herbs and spices!
4. Coca-Cola
1. Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).2. Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid.3. Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol; dry the cocaine extract.4. Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.5. California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.6. After soaking, discard the coca and kola and add the liquid to the syrup.7. Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.8. Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.9. Shake.10. Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.11. Take off the clear part of the liquid only and add the syrup.12. Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion’s dietary restrictions) and 1.5 grams of vanilla extract.13. Add water (treated with chlorine) to make 1 gallon of syrup.
5. Heinz Ketchup
1 (6 ounce) can tomato paste with garlic1/2 cup light corn syrup1/4 cup white vinegar1/4 cup white balsamic vinegar1/4 cup water1 tablespoon sugar1 teaspoon salt1/4 teaspoon onion powder
1. Combine all ingredients in a medium saucepan over medium heat.2. Stir and bring to a boil, reduce heat and simmer for 30 min.3. Stir often.4. Remove from heat and cover til cool.5. Keep in a covered container in fridge.
More after this message...
6. Applebee’s Mudslide
2 cups vanilla ice cream2 ounces kahlua coffee liqueur1 dash chocolate syrupcanned whipped cream
1. Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.2. Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.3. Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.
7. Taco Bell Quesadillas
Sauce1/4 cup mayonnaise2 teaspoons minced jalapenos, slices2 teaspoons jalapeno juice, from minced jalepenos3/4 teaspoon sugar1/2 teaspoon cumin1/2 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon garlic powderQuesadillas
1 dash salt4 flour tortillas4 chicken tenderloins1 cup shredded cheddar cheese1 cup shredded monterey jack cheese2 slices processed cheese
1. Combine sauce ingredients and stir until smooth.2. Grill chicken in vegetable oil and cut into thin slices.3. Preheat skillet over medium heat.4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.6. On the empty side, spread about one tablespoon of sauce.7. Fold over, and press gently with spatula.8. Cook until cheese is melted and slice each into 4 pieces.
8. Neiman-Marcus $250 Cookies
2 cups butter4 cups flour2 teaspoons baking soda2 cups sugar5 cups blended oatmeal24 ounces chocolate chips2 cups packed brown sugar1 teaspoon salt1 (8 ounce) Hershey Bars (grated)4 large eggs2 teaspoons baking powder2 teaspoons vanilla3 cups chopped nuts (your choice)
1. Measure oatmeal and blend in a blender to a fine powder.2. Cream the butter and both sugars.3. Add eggs and vanilla.4. Mix together with flour, oatmeal, salt, baking powder and soda.5. Add chocolate chips, grated Hershey Bar and nuts.6. Roll into balls and place 2-inches apart on a cookie sheet.7. Bake for 10 minutes at 375° or until golden.
Reese's Squares
1 1/2 cups graham cracker crumbs1 lb confectioners’ sugar (3 to 3 1/2 cups)1 1/2 cups peanut butter1 cup butter, melted1 (12 ounce) bag milk chocolate chips
1. Combine graham crumbs, sugar and peanut butter and mix well.2. Blend in melted butter until well combined.3. Press mixture evenly into a 9 x 13 inch pan.4. Melt chocolate chips in microwave or in double boiler.5. Spread over peanut butter mixture.6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.
10. Starbucks Pumpkin Scones
2 cups all-purpose flour7 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground ginger6 tablespoons cold butter1/2 cup canned pumpkin3 tablespoons half-and-half1 large egg1 cup powdered sugar1 tablespoon powdered sugar2 tablespoons whole milk1 cup powdered sugar3 tablespoons powdered sugar2 tablespoons whole milk1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1 pinch ginger1 pinch ground cloves
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
To make the plain glaze:
1. Mix the powdered sugar and 2 tbsp milk together until smooth.2. When scones are cool, use a brush to paint plain glaze over the top of each scone.
To make the spiced icing
1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Ice Cream, anyone
When I was a child at home, with weather like we're having in the Chicago area, now we had an abundance of ice and snow for home made ice cream. Those days we used a hand cranked ice cream freezer. Today, I wouldn't use the ice or snow. Even though it comes from God, only He knows what human's have done to pollute it.

K'UNTRY COOKIN'

Add a banana to a cup of yogurt. Eat as is or put in mixer and make smoothie.
Fry an egg is olive oil, boil an egg in a pot full of water, scramble an egg, add eggs to other recipes.

No Other Fish Will Do
Has to be catfish breaded in cornmeal and flour, with a little egg added. No other fish will do.
But most of all, please use your cast iron skillet or griddle.
"I use my cast iron griddle for lots of different things. Just today, I wanted cornbread. Didn't want to turn on the oven, so made some cornbread pancakes (with a mix from the store). Just make the cornbread in a bowl, use a large spoon or small ladle to form the size of cornbread pancake you desire. I usually make up the whole batch. I eat one with syrup, just like a flour pancake. The others are put in the frig and saved for another time. I love cold cornbread in milk (grew up on it) so a batch is never wasted. I MICROWAVE a hotdog and roll it in a cornbread pancake. Put the condiments just like on a hot dog bun and eat. GOOD!!!

Monday, May 7, 2007

Tip Toe Through the Tulips

More Recipes, soon
Isn't it wierd that I should think of Tiny Tim and Tip Toe Through the Tulips? Probably because I've been gardening today.
Besides that, There will be more new recipes coming soon, in fact, just got a new one from a friend today. Gotta try it! Sounds Scrumpti-delicious.
BANANA POUND CAKE.....
1 BOX YELLOW CAKE MIX
1 INSTANT VANILLA PUDDING
4 EGGS
1/2 CUP OIL
3/4 CUP WATER
4 MASHED BANANA'S
PLACE IN TUBE PAN AND BAKE 1 HOUR AT 325 DEGREE
___________________________________________________
1 CUP SUGAR
1 STICK BUTTER
1/4 CUP WATER
MELT AND BRING TO A BOIL ON STOVE TOP AND SET ASIDE UNTIL CAKE IS DONE AND THEN POUR OVER HOT CAKE, AND LEAVE IN PAN FOR ABOUT 20 MINUTES AND THEN TURN OUT ON PLATE........

FROM BRENDA
Makes my mouth water, just thinking about it! If anybody trys it, let me know the results, so I can brag to my friend.

Saturday, April 21, 2007

Country Casseroles
CRANBERRY YAM BAKE
1/2 C Flour 1/2 C. packed brown sugar 1/2 C. rolled oats 1/2 teaspoon cinnamon 1/3 cup butter or margarine 2 cups fresh or frozen cranberries 2 tablespoons sugar 1 17 oz. cans of cut upYams, liquid drained and reserved. Miniature marshmallows (optional)
Combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry, blend until drumbly. Set aside. Sprinkle cranbetties with sugar. In a greased 2 quart casserole layer half the yams, half the cranbetties and half the crumb mixture. Repeat layers, ending with crumbs. Pour reserved yam liquid over all. Bake at 350 degreen, 35 minutes or until heated through. If desired, place marshmallows arounmd outer edge of casserole; return to oven just until marshmallows are lightly browned. 8 servings. Written by virginiamyhouse Permalink
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My Neighbor's Recipe Stash

This was yesterday morning in my back yard. We now have about 15/16 inches accumulation.


I'll try to start with Breakfast. Bacon and eggs anybody? Don't answer that unless you want to go out to eat. In my Motorcoach travel days, I always liked breakfast best. Almost always a free breakfast at the hotel before a day's adventure. Always good faire.

Well, here is my friend's recipe stash, with comments.

Homemade Cinnamon Coffee Cake

1 tablespoon vegetable oil (I don't know about you, but I find Canola oil is best for my use. It also is a good skin moisturizer.)

1 cup sugar

1 cup milk

1 teaspoons baking powder

2 cups flour

TOPPING: 1/2 cup brown sugar, 1 teaspoon cinnamon, 4 tablespoons butter or margarine.

Stir together the first five ingredients until well mointened. Pour into greased and floured 9 x 9 inch pan. Spring brown sugar over cake top with pats of butter and sprinkle with cinnamon. Bake at 350 degrees until toothpick inserted into cake comes out clean--about 25 minutes.

From the Amish Cook, Middletown, Ohio.

I find that there is not a whole lot of difference in Coffee Cake Recipes but the next one has a twist that I never heard of.

Ben's Favorite Coffee Cake

3 cups flour 2 cups sugar 1/ teaspoon nutmeg 1/2 teaspoon cinnamon

2 teaspoons baking soda 1/2 teaspoon salt 1/4 cup shortening

1/2 teaspoon crushed cloves 2 cups buttermilk

Mix together the first six ingredients. Add the shortening. To the rest, add buttermilk with soda. Blend well. Pour into greased and floured 9 x 13 x 2 inch pan. Bake at 350 degrees for 30 minutes or until done. Ice if wished.

Now isn't that a kicker. I never would have thought to add cloves to coffee cake. My grandfather used to chew cloves. I didn't care for them then and I really don't like them now, but that's just me. The next one sounds quite interesting. Good one to try.

Nancy's Coffee Cake

3/4 cup warm water 1 egg 1/4 cup lard

2-1/4 cups flour 1 package yeast 1/4 cup sugar

1 teaspoon salt

Topping: Margarine, cinnamon and Brown Sugar

Dissolve yeast in water. Add sugar, salt and half of the flour. Beat in the egg. Add lard, beat in rest of flour until the mixture is snooth. Drop by spoon in an oblong loaf pan. Let rise in warm place till double. Bake 30 minutes at 375 degrees. Mix topping ingredients and rub on top of the cake.

As I said, this recipe sounds very interesting. However, I have a feeling it would be better if a 1/2 cup of raisins and 1/4 cup chopped nuts was added. What do you think? That is it for today. With this crazy weather, I just don't know what to do. Can't be outside digging in my garden, Just getting stir crazy.

Poppy Seed Coffee Cake

2 eggs 3 cups flour

1/4 Cup Sugar 1 pkg. dry yeast, raised

1/4 Cup Butter, softened 1/2 tsp. mace or vanilla

3/4 cup warm milk 2 tsp. salt

Beat eggs with sugar. Add softened butter, salt, milk, 1 cup flour, mace or vanilla and beat again. Add raised year; mix well. Turn dough onto floured board and stir in remaining flour, kneading the dough until smooth and not sticky. Roll into a rectangular sheet, 1/2 inch thick. Spread poppy seed filling on dough, roll up and put in a well greased fluted cake form. Let rise until almost double. Bake at 350 degrees for about 45 minutes

Poppy Seed Filling

1 cup ground poppy seed 1 Tbs. honey

1/2 cup milk 1 tsp. allspice

2 Tbs. sugar Bring poppy seed and milk to a slow boil and simmer for about 5 minutes. Stir constantly until thick. Add sugar and honey, cook another 2 minutes. Add allspice last.

Haven't found any more Breakfast recipes, so will go on to Desserts.

Apple Strudel

This recipe is from my neighbor's mother.

4 cup or more flour 6 or 8 apples

1/2 cup sugar 1/2 loaf or more dry bread

1 1/2 teaspoons salt 2 or 3 Tablespoons butter for breadcrumbs

1 cup butter and lard 4 to 6 tablespoons butter & Lard

2 or 3 eggs 1 cup sugar

1 teaspoon vanilla 1 Cups nuts (coursely cut)

1/2 cup or more milk 1 cup raisins
cinnamon to taste 2 or 3 tabvlespoons butter to dot over mixture

Sift flour, sugar and salt together, and work in butter and lard. Add eggs and vanilla, then add enough milk to mixture so it is a little thinner than pie dough. Let set until the following is completed. Peel apples and slice as for pie. Roll in finely grated dry bread. Add 2 or more tablespoons butter and brown in shallow pan in oven, stir occasionally to prevent burning.

On floured surface, roll half of dough thinner than for pie. (easier to life into pan if in 2 pieces). Divide following ingredients in half to make 2 small dtrudels instead of 1 large one.) Brush rolled dough with melted butter and lard, then, over entire surface and to near the edge. Sprinkle 1/4 of bread crumbs, also apples, nuts and raisins, then sugar and cinnamon. Sprinkle remainder of bread crumbs over mixture and dot with 2 or 3 tablespoons butter.

Carefully roll dough with mixture as thin as possible at beginning. Melt 2 to 3 tablespoons butter and lard in baking pan, then set pan beside rolled strudel. Gently and quickly life strudel into pan (can back 2 in one large baking pan if so desired). Brush strudel with excess melted shortening in baking pan, and bake 1 hour or more at 350 degrees. Have remaining 2 or 3 tablespoons melted butter and lard ready to brush strudel 3 or 4 time during baking process. (easier to remove from pan after cool.) Sprinkle with confectioners' sugar, and slice with sharp knife.

A New Year's Good Luck Recipe

Happy New Year!
Hoppin' John
Black Eyed Pea Soup

1 lb. Black Eyed Peas
12 Cups water
1 cup finely diced onion
1/2 cup diced celery
1 Tablespoon minced garlic
1 teaspoon thyme
1 Cup diced green pepper
Salt, Black Pepper and Cayenne to taste.
Optional:
1 Ham bone
If more flavor is needed add:
4 or 5 smoked sausage rings.

Soak peas overnight. Look over and rinse the next morning. Place in a large stew kettle, 8 quarts or more, cover with the water, add ham bone, turn heat on, bring to boiling, turn down to a medium heat. Add onion, celery, minced garlic, thyme, diced green pepper, salt and peppers( I use a tablespoon of black pepper, a teaspoon and a half salt and 1/2 teaspoon cayenne to start. Adjust later. Sound just be able to feel the sting of the peppers on your tongue.) Taste test. If needed add smoked sausage rings.

Simmer until sausage is hot. Serve with your favorite crackers. I like natural wheat crackers.

Legend has it, if you eat a tablespoon of Cooked, hot with peppers Black Eyed Peas on New Year's Day, good luck will come your way the rest of the year.

It's Cookie Time

Last night I started my cookies. I made a batch of Pumpkin Cookies. They turned out quite good. A lot different than I expected.


PUMPKIN COOKIES
1/2 C. Shortening (this year I used Cannola Oil)
1-1/4 C. Brown Sugar
2 eggs
1-1/2 C. Canned Pumpkin
1/2 tsp Salt
1/4 tsp Ginger
1/4 tsp Nutmeg(I was out of Nutmeg since it was started, substituted All Spice
1/2 tsp Cinnamon
2 1/2 C. flour (the old fashioned recipe that I've followed for years specifies Cake Flour and I don't buy that just sifted regular flour and used it.)
4 tsp baking powder
1 C. Raisins
1 C. Chopped Nuts
1 tsp. Lemon Extract.

Cream shortening and sifted sugar thoroughly. (use and electric mixer) Add eggs, pumpkin and seasonings. Blend well. Sift flour and baking powder together, stir in raisins and nuts. Add flour mixture to creamed mixture and beat for about 1 minute. Blend in Extract. Drop from teaspoon onto greased cookie sheet. Bake 15 minutes at 400 degrees. Makes 36 to 40.
(I found a long time ago if you put to much dough into a teaspoon takes longer to bake and makes them hard. For nice soft cookies with crip edges keep to the recipe.
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I have several old recipes that I started to use the first year I was married. That would have been 54 years ago in June, 2010. Thereafter when the kids started coming along, I made more and more. One time I made Pfeffernusse. It took forever. Never did make them again. Perhaps, another time when I'm not rushed will make them again. They are very good!

PHEFFERNUSSE

5 Eggs beaten
2 C. Sugar
Grated rind of 1 lemon
3 T. Lemon Juice
1/2 C. citron or other candied fruit or fruit peel, chopped.
6 C. Cake flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cloves
1/2 tsp. Nutmet
1/2 tsp. Mace
1 T. Cinnamon
1/2 C. Chopped Nuts

Beat egg well. Add sugar about two tablespoons at a time and beat
thoroughly with each addition. Add lemon rind and juice, finely
chopped citron, the dry ingredients which have been mixed and sifted
together, and the finely chopped nuts. Chill at least an hour, roll
1/2 inch thick and cut out with a pfeffernusse cutter. A round cutter
about 7/8 of an inch in diameter (small medicine bottle just about
right) Place pfeffernusse on a cookie sheet and let stand overnight
in a cool place to dry. The next morning before baking, invert each
cookie and put a drop of fruit juice or brandy on the moist spot on
the bottom of the cookie and bake upside down. This tends to make
the pfeffernusse "pop". Bake in slow 300 degrees for 8 minutes.
This recipe makes 180 to 200 cookies. Let riped and soften before using.
Please, let me know if you make the pfeffernusse.
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What could be better than the Good Old Duncan Hines Peanut Butter Cookies.

Duncan Hines Cake Cookies
Ingredients:
1 white cake mix
½ C. Oil
2 T. Water
2 eggs
1 Cup Peanut Butter
Directions:
Mix all, drop by Teaspoons onto cookie sheet, flatten with fork.
Bake 350 degrees 8 to 10 minutes.

Wish I had a quarter for every single one on this recipe I have made.
Where ever I hid them, my kids found them. By Christmas had to make more.
Am making them this year. Also Quaker Oats Oatmeal Cookies.
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FAMOUS QUAKER OATMEAL COOKIES

3/4 c. vegetable shortening
1 c. firmly packed Imperial brown sugar
1/2 c. Imperial granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
3 c. Quaker oatmeal, uncooked
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together shortening, Imperial sugars, egg, water and vanilla until creamy. Combine and add remaining dry ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.
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Grandma’s Ginger Molasses Cookies
December 11, 2002
MAKES 25 LARGE COOKIES
Ingredients:
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 teaspoons baking soda
2 teaspoons ground ginger
1-1/4 teaspoons ground cloves
1-1/4 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3-1/2 cups sugar, divided (see Note)
1/2 cup dark molasses
2 large eggs
Directions:
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.
In a large bowl, whisk together flour, salt, baking soda, ginger, cloves and cinnamon.
With an electric mixer, beat together butter, shortening and 3 cups of sugar until light and fluffy. Beat in molasses. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
In a small shallow bowl, put remaining 1/2 cup sugar (or raw sugar, see Note). Form dough into 25 two-inch balls and roll each in sugar. On baking sheets, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
Bake cookies in batches for 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies to racks to cool.
Note: For smaller, freshly baked cookies whenever you please, form the dough into logs about 2 inches in diameter and chill them. When you want homemade cookies, cut a few 1/4-inch-thick discs, sprinkle with sugar and bake.
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Old Fashioned Sugar Cookies
1 C. Shortening
1 C. Sugar
2 eggs, beaten
1 tsp vanilla
1 C. Sour Cream
5 Cups flour (sifted)
2 tsp. Baking powder
1-1/4 tsp salt
1 tsp. Baking Soda

Cream shortening and sugar. Add eggs and vanilla to sour cream. Sift teghther the flour baking powder, salt and baking soda and add altenately with the liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4 inch thick. Cut with large cutter (about 2-1/2 inches in diameter) Sprinkle with sugar and press in lightly. Bake in moderate oven, 375 degrees 15 minutes. Makes 100 3 inch cookies.

Keep all cookies tightly covered until serving time.

Well, I've made enough cookies for tonight and my mouth is watering so for a cookie, think I better stop before the computer monitor takes a bath. LOL