Mexican Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp cayenne pepper
1 tsp vanilla
1 tbsp white vinegar
5 tbsp vegetable oil
1 cup cold water
2 tbsp powdered sugar

Pre-heat oven to 350 degrees and lightly grease a 9 inch cake pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, cunnamon and cayenne. Add the vanilla, vinegar, oil and water and stir until just combined. Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with the powdered sugar.

Lemon Cooler Cake

My step-son, Jeremiah, has made this several times and it is delicious!

Lemon Cooler Cake

1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored gelatin mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.

In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

Amish White Bread

I made this bread last week and it turned out splendidly. The taste was very similar to my Sweet Sourdough Bread without the sourdough. Very good!

Amish White Bread

2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F  for 30 minutes. I brushed my with melted butter after they came out of the oven.

This recipe is shared with Tuesdays at the Table and Tasty Tuesdays.

Garlic Cheese Biscuits

These simple drop biscuits are delicious with any supper! I have successfully substituted Spelt flour for the wheat flour for my daughter who cannot tolerate wheat. Tasty!

Garlic Cheese Biscuits

2 cups all purpose flour

1 tbsp. baking powder

2 tsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. garlic powder

1/4 tsp. salt

1 cup shredded cheddar cheese

1/2 cup softened butter

1 cup milk
Garlic Butter 

1/2 stick unsalted butter, melted

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon dried parsley flakes

Preheat oven to 450 degrees. In a bowl, stir together flour, baking powder, sugar, cream of tartar, garlic powder, and salt. Cut butter into flour until mixture resembles coarse crumbs. Add cheese and milk. Stir just until combined. If you over stir, you will end up with tough, heavy biscuits!

Drop dough onto greased baking sheet by rounded tablespoons and bake for 10 – 12 minutes or until til golden brown.

Meanwhile, in a small bowl, mix together melted butter, garlic powder, salt, and parsley. Brush biscuits with garlic butter after you pull them from the oven. Makes about 12 biscuits.

Note: You could use buttermilk instead. Just add 1/4 tsp. baking soda to dry ingredients. If the mixture seems a little dry add a bit more buttermilk.

Garlic Cheese Biscuits

These simple drop biscuits are delicious with any supper!

Garlic Cheese Biscuits

2 cups all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. garlic powder
1/4 tsp. salt

1 cup shredded cheddar cheese
1/2 cup softened butter
1 cup milk

Garlic Butter

1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat oven to 450 degrees. In a bowl, stir together flour, baking powder, sugar, cream of tartar, garlic powder, and salt. Cut butter into flour until mixture resembles coarse crumbs. Add cheese and milk. Stir just until combined. If you over stir, you will end up with tough, heavy biscuits!

Drop dough onto greased baking sheet by rounded tablespoons and bake for 10 – 12 minutes or until til golden brown.

Meanwhile, in a small bowl, mix together melted butter, garlic powder, salt, and parsley. Brush biscuits with garlic butter after you pull them from the oven. Makes about 12 biscuits.

Note: You could use buttermilk instead. Just add 1/4 tsp. baking soda to dry ingredients. If the mixture seems a little dry add a bit more buttermilk.

Squash Rolls

Raspberry Almond Shortbread Cookies

This recipe comes from Gooseberry Patch’s 101 Cupcake, Cookie, and Brownie Recipes Cookbook.

Raspberry-Almond Shortbread Cookies

2/3 c. sugar
1 c. butter, softened
2 t. almond extract, divided
2 c. all-purpose flour
1/2 c. seedless raspberry jam
1 c. powdered sugar
2 to 3 t. water

Using an electric mixer on medium speed, combine sugar, butter and 1/2 teaspoon almond extract until creamy. Reduce speed to low and add flour. Continue beating until well mixed. Shape dough into one-inch balls. Place 2 inches apart on ungreased baking sheets. Gently press a thumbprint in center of each cookie. Fill each with about 1/4 teaspoon jam. Bake at  350 degrees for 14 to 18 minutes, until edges are lightly golden. Let cool one minute on baking sheets. Remove cookies to wire racks to cool completely. Combine remaining extract, powdered sugar and water; drizzle lightly over cookies. Makes 3 -1/2 dozen.

Heart Brownies

I found this recipe over at MarthaStewart.com. I love brownies!

Heart Brownies

Makes 12 hearts.

1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites

1. Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2. Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

Flat Bread

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Flatbread

2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)

2 tbsp. flaxseed meal

1 tsp. dried crushed rosemary

1 tsp. salt

1 cup warm water

1 tbsp. extra virgin olive oil

½ tsp. dried basil

½ tsp. garlic powder

½ tsp. dried parsley

Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature for 30 – 60 minutes.

Preheat oven to 400 degrees. Roll dough out to a ¼ inch thickness to cover an oiled 11 x 17 inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, garlic powder, and parsley in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 ½ inch) squares. Bake 15 – 20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.

Note: Make this a sweet tasting flatbread by using ½ tsp. cinnamon instead of basil, garlic powder, and parsley.

Pineapple Citrus Muffins

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Pineapple Citrus Muffins

1 cup old-fashioned rolled oats

1 cup oat flour

1 cup unsweetened applesauce

½ cup diced pineapple

¼ cup chopped pecans or walnuts

¼ cup Date Honey

¼ cup flaxseed meal

2 tsp. unsweetened coconut flakes

2 tsp. grated orange zest

1/8 tsp. ground ginger

Preheat oven to 350 degrees. Lightly rub 8 cups of a 12 cup muffin tin with olive oil, set aside.

Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cup, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.

Note: Make your own oat flour by placing rolled oats in a food processor or blender and process until fine. (1 cup of old-fashioned oats will yield about ¾ cup ground oats.)

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