Coffee Cake Recipe
Use 1 pkg of cake mix. Pour 2.5 cups into a bowl .Set aside Your choice of flavor
Combine the remaining dry cake mix, 1 pkg dry yeast, 1 cup flour, 2/3 cup warm water, 2 eggs, mix by hand 100 strokes
Spread this batter into a greased 9 by13 baking pan
Spoon over the batter 1 can of pie filling. I used apple and added a touch of apple spices ( nutmeg, cinnamon) and cut up 1 additional raw apple to make a fuller filling
Take the "set aside" bowl. Add 1 tbl of spices. Crumble in 6 tbl. of butter. Place over filling.
Bake 30-35 min. 375 degrees
Cool 10 min.
Blend 1 cup powered sugar, 1 tbl. corn syrup, 1 tbl of milk or O.J. Drizzle over the top of coffee cake
So easy, so good and freezes well
Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Wednesday, September 30, 2009
Gerry's Easy Potato Soup Recipe
POTATO CHEESE SOUP (serves 4-6)
4-5 medium potatoes chopped
1 onion chopped
4-5 stalks of celery chopped
Butter or oleo
2 cans Chicken broth
3 cans cream of potato soup
8 oz sour cream
1-2 cups cheddar cheese, shredded
Saute veggies for 5 minutes in butter in stock pot. Add chicken broth . Cover and simmer until tender. Add potato soups, sour cream and shredded cheddar. Stir, top with cheese and serve. After you add the cream soups, sour cream and cheese, just heat—do not boil.
4-5 medium potatoes chopped
1 onion chopped
4-5 stalks of celery chopped
Butter or oleo
2 cans Chicken broth
3 cans cream of potato soup
8 oz sour cream
1-2 cups cheddar cheese, shredded
Saute veggies for 5 minutes in butter in stock pot. Add chicken broth . Cover and simmer until tender. Add potato soups, sour cream and shredded cheddar. Stir, top with cheese and serve. After you add the cream soups, sour cream and cheese, just heat—do not boil.
Monday, September 28, 2009
Monday, September 21, 2009
Monday, September 14, 2009
Giant Focaccia Sandwich
I have made this recipe many times- always turns out great
This recipes is in many cook books-I just found it on all recipes.com
INGREDIENTS
* 5 1/2 cups all-purpose flour
* 1 cup quick-cooking oats
* 2 (.25 ounce) packages active dry yeast
* 2 teaspoons salt
* 2 1/4 cups water
* 1/2 cup molasses
* 1 tablespoon butter
* 1 egg, lightly beaten
* 1 tablespoon dried minced onion
* 1 tablespoon sesame seeds
* 1 teaspoon garlic salt
* SANDWICH FILLING:
* 6 tablespoons mayonnaise
* 2 tablespoons prepared mustard
* 6 leaves lettuce
* 3/4 pound thinly sliced ham
* 6 thin slices Swiss or Cheddar cheese
* 4 slices red onion, separated into rings
* 1 medium green pepper, sliced
* 2 medium tomatoes, thinly sliced
DIRECTIONS
1. In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion, sesame seeds and garlic salt. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.
This recipes is in many cook books-I just found it on all recipes.com
INGREDIENTS
* 5 1/2 cups all-purpose flour
* 1 cup quick-cooking oats
* 2 (.25 ounce) packages active dry yeast
* 2 teaspoons salt
* 2 1/4 cups water
* 1/2 cup molasses
* 1 tablespoon butter
* 1 egg, lightly beaten
* 1 tablespoon dried minced onion
* 1 tablespoon sesame seeds
* 1 teaspoon garlic salt
* SANDWICH FILLING:
* 6 tablespoons mayonnaise
* 2 tablespoons prepared mustard
* 6 leaves lettuce
* 3/4 pound thinly sliced ham
* 6 thin slices Swiss or Cheddar cheese
* 4 slices red onion, separated into rings
* 1 medium green pepper, sliced
* 2 medium tomatoes, thinly sliced
DIRECTIONS
1. In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion, sesame seeds and garlic salt. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.
Cooking: Hearty Minestrone Soup
A super Filling and Healthy Soup Recipe- It makes a huge batch-
Hearty Minestrone Soup
Prep: 30 min.
Cook: 2 hrs., 16 min.
View Nutrition Facts
Ingredients
* 1/4 cup olive oil
* 2 Tbsp. unsalted butter
* 2 medium onions, coarsely chopped
* 6 to 8 cups shredded cabbage or packaged shredded cabbage with carrot (coleslaw mix)
* 3 medium red potatoes, diced (about 1 pound)
* 2 cups chopped carrots (4 medium)
* 2 cups chopped zucchini (about 10 ounces)
* 1-1/2 cups chopped, trimmed fresh green beans (about 6 ounces)
* 1-1/2 cups cooked navy or white kidney beans or 1 15-ounce can navy or cannellini (white kidney) beans, rinsed and drained
* 1 cup chopped celery (2 stalks)
* 2 Tbsp. dried basil, crushed
* 1-1/2 tsp. dried oregano, crushed
* 1 4-oz. wedge Parmesan cheese
* 2 32-oz. cartons chicken broth
* 1 14-1/2-oz. can stewed tomatoes, undrained and cut up
* 1/2 cup uncooked arborio or long grain rice
* Sourdough or French bread slices (optional)
Directions
In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion and cook, uncovered, about 10 minutes or until onions are tender and golden, stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring occasionally.
Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double layer of 100% cotton cheesecloth. Finely shred the Parmesan cheese; cover and chill until serving time.
Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven. Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered, for 2 hours, stirring occasionally.
To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle with Parmesan cheese. If you like, serve with sourdough bread. Makes 18 cups, 12 (1-1/2-cup) servings.
Hearty Minestrone Soup
Prep: 30 min.
Cook: 2 hrs., 16 min.
View Nutrition Facts
Ingredients
* 1/4 cup olive oil
* 2 Tbsp. unsalted butter
* 2 medium onions, coarsely chopped
* 6 to 8 cups shredded cabbage or packaged shredded cabbage with carrot (coleslaw mix)
* 3 medium red potatoes, diced (about 1 pound)
* 2 cups chopped carrots (4 medium)
* 2 cups chopped zucchini (about 10 ounces)
* 1-1/2 cups chopped, trimmed fresh green beans (about 6 ounces)
* 1-1/2 cups cooked navy or white kidney beans or 1 15-ounce can navy or cannellini (white kidney) beans, rinsed and drained
* 1 cup chopped celery (2 stalks)
* 2 Tbsp. dried basil, crushed
* 1-1/2 tsp. dried oregano, crushed
* 1 4-oz. wedge Parmesan cheese
* 2 32-oz. cartons chicken broth
* 1 14-1/2-oz. can stewed tomatoes, undrained and cut up
* 1/2 cup uncooked arborio or long grain rice
* Sourdough or French bread slices (optional)
Directions
In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion and cook, uncovered, about 10 minutes or until onions are tender and golden, stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring occasionally.
Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double layer of 100% cotton cheesecloth. Finely shred the Parmesan cheese; cover and chill until serving time.
Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven. Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered, for 2 hours, stirring occasionally.
To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle with Parmesan cheese. If you like, serve with sourdough bread. Makes 18 cups, 12 (1-1/2-cup) servings.
Growing: 'Sun Sugar' Tomatoes
We have been enjoying these very sweet, golden cherry tomatoes all summer.
"(62 days) The ultimate in cherry tomatoes, this golden yellow beauty achieves a new level of sugar-sweetness and flavor, superb texture, and a tangy "true tomato" taste. Fruits are a lovely golden yellow, weigh 1/2 oz., and possess thin skins - remarkable, considering its wonderful crack resistance, even in heavy rains. Heavy early cropper. Very vigorous - Indeterminate. Commands premium prices at farmers markets. From the same seed developer as Sun Gold, but is a bit less prone to cracking. Same great taste as Sun Gold."
Home Repairs
"When a man’s home is born out of his heart and developed through his labor and perfected through his sense of beauty, it is the very cornerstone of life." ~ Gustav Stickley
Annual Impatiens as Pond Plants
I have really enjoyed the blooming impatiens in the pond. I purchase several very sick looking clearance priced annual impatiens late this summer and simply rinsed the dirt off of the roots and placed them directly into the pond and tucked them next to rocks to hold them in place. They quickly perked up and are now blooming like crazy. I will do this again next year- what an easy way to add color to the pond.
Sunday, September 13, 2009
Lemon Verbena Cookies
Lemon Herb Cookies
Ingredients:
1 cup butter, room temperature
2 cups granulated sugar; divided
2 eggs
2 tsp vanilla extract
1 tsp lemon extract
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup finely minced lemon verbena
Cream the butter and 1 3/4 cups of the sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed ingredients and mix well. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or glass bottom, coated in sugar. Sprinkle lightly with the remaining sugar before baking. Bake at 350 F for 8 to 10 minutes or until just browned. Cool slightly and remove to a rack.
One Year Ago: Watermelon Margaritas
Friday, September 04, 2009
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