MINI PULL - A PART- BREADS

                     I came upon this recipe on Face Book. It looked so good and easy
                     to make I had to share it. I know kids like Monkey Bread, this is a
                     version of it. I did "tweak" it .A fun snack, even kids enjoy making.

                                                       MINI  PULL-A-PART BREADS

                                 1  package Grands refrigerator biscuits
                                 3/4  cup of butter, softened
                                 1  Tablespoon cinnamon
                                 1/2  cup of brown sugar
                                 1/2   teaspoon salt
                         
                                Cream  the dry ingredients together. Set aside.
                                Separate the biscuits. With the palm of your hand
                                or rolling pin flatten biscuits slightly.
                                Using a sharp knife, cut the biscuit in thirds.
                                Spread each third with a layer of the creamed mixture.
       
                                Place the thirds in a cross-like [using 3 sections] pattern
                                in the muffin tin. Repeat process until all biscuits are used.
                                A giant/jumbo muffin tin should be used for best results,
                                unless you have the new type brownie tin that has the
                                individual squares.
                                Bake in a preheated 350* oven for 15-17 minutes.

                               [ If biscuits seem to be sticking to the knife try spraying
                                       the knife with non -stick spray]

                               You will have individual Monkey  Breads. Enjoy!

                              That is all for today friends, this is Jenny
                                                   

       
                             
                         


                               

CROCK POT MEDITERRANEAN BEEF STEW

                            A twist for beef stew. Can be prepared and ready to
                  eat in 4 + 1/2 hours or cooked  during the work day up to 9 hours on low.
                   A light version I came across in BHG magazine.

                             1 Tablespoon olive oil
                             1 + 1/2 pounds beef stew meat, cut into 1 inch pieces
                             3 medium carrots, cut into 1/2 inch slices
                             1 medium onion, chopped or cut into thin wedges
                             1 medium sweet yellow pepper, seeds removed, and cut
                                into 1 inch pieces
                             1 teaspoon Italian seasoning, crushed
                             2 cloves garlic, minced..[1 clove garlic is equal to 1/2 teaspoon
                                jarred minced garlic]
                             1/4 teaspoon salt and 1/4 teaspoon pepper
                             1 can petite-diced tomatoes, undrained ..[14.5 ounces]
                             1 cup lower sodium beef broth
                             1 medium zucchini, halved lengthwise then sliced into 1/4 inch slices

                                   Cooked pasta, such as Penne,Pappardelle, or even noodles.

                      In large skillet heat oil over medium-high heat. Add half of the beef;
                      cook and stir until brown. Place cooked meat in slow cooker, repeat with
                      remaining meat. Add carrots, onion and yellow pepper to cooker.
                      Sprinkle with Italian seasoning, garlic, salt and pepper.
                      Pour tomatoes and broth over meat and vegetables in cooker.
                               
                       Cover and cook over low setting for 7 to 9 hours
                       The last 30 minutes stir  in zucchini. Cover again, cook for this  time [30 min.]
                       on the high setting.

                       Meanwhile cook pasta according to package directions.

                      Serve meat stew over pasta. Sprinkle with Parmesan Cheese if desired.

                      Give this a try, let me know you results, or opinions.

                      That is all for today friends, this is Jenny





                     
                             

BREAKFAST THAT COOKS OVER-NIGHT !!

                        When I was in school, decades ago, we had Hot lunches.
             The meals were cooked right on the premises. , not  transported
              from another school, and were not prepared from frozen.
                         One dish I really liked was RED FLANNEL HASH!! Not a
              dish school children of  today would rate as being a tasty lunch!
                          I found this recipe and wanted to share with you readers.
             The dish is made in a crock pot, cooks during the night, and is ready
              for you to enjoy with your family at breakfast,

                                                   RED FLANNEL HASH

            4 + 1/2 cups chopped potato-red works, but you can sub white[1+ 1/2 lbs]
            1 + 1/2 pounds of beets, peeled and chopped
            12 ounces cooked corn beef from the deli-about 3/4 inch chunk, chopped
            1 cup of onion chopped
            1/4 cup reduced sodium broth-beef or chicken
            2 Tablespoons spicy brown mustard
            2 Tablespoons meted butter
            1 Tablespoon Honey
            1 Tablespoon cider vinegar
            1/4 teaspoon salt
            1/8 teaspoon bottled hot sauce
            1/4 teaspoon ground black pepper

            In a 3 or 4 quart crock pot [ slow  cooker] combine all ingredients as listed.
            Cover and cook on low setting for 7 hours.
            Stir before serving. Can be served with poached eggs on top, or you favorite
             fried eggs on the side. This serves 6.  Only 257 calories and 15 grams protein.

           Beets are a good source of fibre and vitamin C,  magnesium, and potassium.
           However, they do contain sugar

          That is all for today friends, this is Jenny.
 

TAKING STOCK...USE IT, OR TOSS IT !

                                   We all keep a stock of  baking needs and canned goods.
                     Knowing when to toss out some of those items, even our canned soups,
                     is always a mystery to most of us. Following are answers to
                     most common questions.

                                    Baking Soda, and Baking Powder, should be good for 6
                     months after it has been opened. Baking Soda can be tested to see if it
                     is still "active", by putting 1/4 teaspoon baking soda with 2 teaspoons
                     vinegar, [ it should bubble immediately] With baking powder 1 teaspoon
                     in 1/2 cup hot water. It also should re-act in the same way as previously
                     stated.
                                    Brown Rice also is good for only 6 months. Because it is richer
                     in oil than white rice, it is likely to turn rancid. Store in an air tight container.

                                   Nuts of every kind should be stored in a cool, dark, and dry
                     place. Stored in an air tight container for up to 6 months, or can be frozen
                     for up to 1 year and still retain their flavor.

                                    Oils become rancid quickly. Keep away from heat  and light.
                      If the oils are  used frequently it will last for 3 months. Unopened oils can
                      stay on your shelf for 6 months.

                                    Peanut butter will last 6 months after opening. Natural peanut
                      butter should be stored in refrigerator.

                                     Flour keeps for a year, the exception is Wheat flour, unless tightly
                       sealed and kept in the refrigerator or frozen, should be used within 6 months.

                                    Canned goods, high acids ones, like  fruits will keep for 18
                        months. Lower acid ones, like meat, fish,  and vegetables  can safely be stored
                        for 2 to 5 years.

                                    Sugar if stored away from moisture and sealed a  proper
                        container will last for 2 years.Brown sugar should be used in 6 months.
                        Honey can be kept for 2 years.
                       
     
                       That is all for today friends, this is Jenny

         

NEW PRODUCTS TO TRY

                            Here are some of the new products available in your supermarket today,
             or soon will be.[ like we don't have enough choices!]

           (1)  Blake's All Natural Chicken Pot Pie--tastes homemade, with flaky pastry
                    and  white meat for the filling.    $3.99

            (2)  Pamela's Sugar Cookie Mix--buttery, gluten free.    $4.65

            (3)  Tessemae's All Natural Roasted Garlic--available in 3 different  flavors
                      is a smokey  fresh tasting  sandwich spread  $4.99

            (4)  Old Orchard Sweet Tea--combines sweet black tea and lemonade   $1.49

            (5)  Mulino  Bianco  Chocolate Hazelnut--- sandwich cookies  from Italy  $2.99

            (6)  Triscuit  Brown Rice Crackers--perfect for soft pungent spreadable
                      cheeses.   $3.69

            (7)  Low-cal  Multi-Grain Sweet Onion Sticks--made of oats, barley and rice  $3.99

            (8)  Honest Fizz Organic Root Beer--sweetened with stevia   $5.99 [for a 6 pack]

            (9)  Pure Leaf Peach Tea--not too sweet, light fruity taste   $1.99 {for 18 0z. botle]

            (10)  Blue Bunny Birthday Party Ice Cream--with festive sprinkles  $4.59 [8 inch]

                      Source;  recent issue of  Everyday Magazine
 
               

        That is all for today friends, this is Jenny



                           

CHEERS FOR CHEESE

                                       4,000 years ago CHEESE was born. There are over 550 cheeses
                              from 55 countries. Every  country makes their cheeses. Most of the cheese is
                             made with cows milk blended with milk fats, but other milk from sheep, goats,
                             buffalo, reindeer, camels and yaks is used in making cheese
                                     There are many varieties of cheese. One can get semi soft, soft,
                              hard, semi hard, firm, medium firm etc., etc.You can buy it in brick form,
                              sliced, shredded, crumbly, these are only a few of the types that are available.
                               Shoppers have many choices to decide on. To name a few,
                             American, Cheddar, Swiss, Jack, Feta, Blue, Cream Cheese, Parmesan,
                             Mozzarella, Asiago,....There are Vegetarian  and low-fat cheeses  too.

                                          I love cheese. A grilled Pepper Jack Cheese sandwich with a nice
                             bowl of tomato soup.....or a ham and Swiss sandwich.....Yum!
                             
                                          Following are a few low-fat cheeses and what they are
                             best paired with;

                                          A Greek Salad--try a reduced fat Crumbled Feta Cheese
                                          A sandwich-- reduced fat Pepper Jack cheese
                                          A cheese that melts, ideal for pizza, pasta and lasagna
                                                              try--Part Skim Mozzarella Ball
                                          A snacking cheese-----reduced fat Dubliner Cheese, a dead
                                                   ringer for Cheddar, but fewer calories and less fat.

                            That is all for today friends, this is Jenny

                                                                           .
                     
                            

MMMM......FRUIT CRISP

                             Fruit crisp is appealing any time. Any fruit, can be used.
                   Peaches, strawberries, blueberries, blackberries, apples, sweet cherries,
                  [ such as Bing], pears, rhubarb, all make a delicious crisp. Even combining
                  your favorite fruits. The aroma when you take it from the oven, who can resist!

                                                                 FRUIT CRISP

                                6 cups of fruit---of your choice
                               1/2 cup sugar---or splenda or other substitute
                               1/4 cup cornstarch
                               1 Tablespoon lemon juice
                               1/4 teaspoon vanilla extract
                               1/2 teaspoon salt
                               
                              Prepare filling by combing fruit with the ingredients above in a
                              large bowl. Toss gently. Spoon fruit mixture into a 11 x 7 baking
                              dish that has been coated with a non-stick spray.

                             1/2 cup of all purpose flour
                             1/2 cup of rolled oats [ not quick oats]
                             1/2 cup packed light brown sugar
                             1/8 teaspoon salt
                             6 Tablespoons chilled  unsalted butter, cut into small pieces,
                            1/3 cup of  sliced almonds, [optional, walnuts,or  pecans can be used]


                           Combine dry ingredients. Stir with a whisk to eliminate any lumps.
                           Cut in the butter, using 2 knives, or a pastry blender, until mixture
                           resembles coarse meal. Stir in nuts.Sprinkle evenly over fruit.
                           Bake at 375* for 40-45 minutes, or till bubbly and topping is crisp.

                           This makes 8 servings. Easy to make, and is good anytime of year
                           Enjoy. Perfect with coffee for an evening snack!

                           That.is all for today friends, this is Jenny
                         
                          Have a great weekend
                         

                                     

HELPFUL HINTS

                     All of us , at one time or another, have "created a disaster" of our recipes.
          Here are a few tips  that might help you the next time you are faced with not quite
          enough of " this or  that" ingredient.

                   ( 1  Not quite enough honey--1 + 1/2 cups sugar dissolved in 1 cup water
                   ( 2 ) Need a little more tomato juice--1/2 cup tomato sauce mixed with
                          1/2 cup water--this makes 1 cup tomato juice, measure what is needed
                    ( 3 ) Soup is too salty-- add 1 peeled raw potato to broth.
                    ( 4 ) For every TABLESPOON of fresh herbs--1 TEASPOON dried herb.
                    ( 5 ) Refrigerate pie crusts  for 45 minutes to 1 hour before rolling
                             for easier handling.
                    ( 6 ) To avoid quick breads from being "overdone"--be sure to use the
                            right sized pan and bake only to first time on recipe {example  35-45 min}
                            Check with tooth pick at 35  minutes.
                    ( 7 )  Cool cakes and cupcakes completely before frosting.
                             Cakes should be left to cool 5 minutes in pans, loosen sides
                             and remove to racks to cool .
                     (8 ) When making a cream pie--sprinkle powdered sugar on baked
                            pie crust before filling to prevent a soggy pie crust.
                     ( 9 ) When making cookies--refrigerate cookie dough 20 - 30 minutes
                              for easier spooning or scooping. This works with cookie mixes also.
                     ( 10 ) Recipe calls for 2 cups whipped cream--you will need 1 cup heavy cream.


                  That is all for today friends, this is Jenny. Thanks for visiting, come again.



          

HAPPY EASTER

                                                   No posts this week.

        Wishing all of you a very Blessed Easter. Be here next week!

      That is all for today friends, this is Jenny, sending peace, joy and love your way.

NOT TOO EARLY

                              What are you doing for Easter. Not too early to get what
               is needed. Are you going to someones home? Going to make brunch?
               Making dinner? Bringing a dish? Going out to a restaurant?

                             I have been to an Easter brunch. Where you have a Mimosa,
               or Belini., [recipe follows], Quiches', Ham and cheese biscuits, fruit salad,
               deviled eggs, a potato hash, onion and herb tarte , and Sweet Cinnamon
               Pecan Rolls? I must be forgetting something else on that menu.!

                             Or maybe a traditional Ham dinner is on your menu. I remember
               when Ham had to be cooked for hours. Now, the ham is precooked,
               sometimes comes with a glaze,and only takes re-heating.
             . One can get a Honey Glazed Spiral Ham,  already pre-sliced
               or buy a precooked ham and make their own glaze.

                             A Herb Roasted Leg of Lamb might be your meal of choice.
                  Even a Rack of Lamb that you prepare to your liking.

                              What is you choice this Easter? Will you be having any of
                   the above? Do you have a special celebration with family?
                   Let me know by leaving  a comment at the bottom of this post.

                                                       STRAWBERRY BELLINI
                                   1 bottle Prosecco  [ an Italian Sparkling Wine]
                                   2  cups pureed strawberries [can be fresh or frozen, thawed]
                       
                                   Equipment needed; blender, strainer, champagne flutes
                                   pitcher, stirrer
                                   Place 8  flutes or other glasses in the freezer for 20 minutes.
                                  Open the Prosecco and let stand in an ice bucket for 5 minutes.
                                  Into a pitcher pour the 2 cups pureed strawberries.
                                  Gently pour in the bottle of Prosecco, stir to combine.
                                  Divide among the glasses and serve.

                                  To make non-alcoholic substitute sparkling water for Prosecco
                                              [from Bon Appetit magazine]

                          That is all for today friend, this is Jenny






            

P I N A C O L A D A C A K E !!

               Easter is the 31rst of March. This is the 21rst of March, allowing you plenty
         of time to get what ingredients, and  or, supplies you will need to make this
         "to die for" cake. It is made with a mix, you would never know. This cake is
          light,quick, and easy to make.. It looks festive. All the flavors of a tropical
          drink come together in a dreamy frosted cake! It is  SOOO GOOD. you will
          want to make this cake again.

                                                     PI NA  COL ADA  CAKE

                  1  box Betty Crocker Super Moist  yellow cake mix
                  1  can [8 oz] crushed pineapple in juice
                  1/2  cup water
                  1/3  cup vegetable oil
                  3  eggs
                  2 teaspoons RUM extract
                  1  container Betty Crocker Whipped white frosting
                  1/4  cup flaked coconut, toasted

                   Heat oven to 350* [325* for dark or nonstick pans]
                   Grease and lightly flour bottom and sides of  a tube pan,
                   or bottom of a 9 x 13 pan.
                 
                   In a large bowl beat cake mix, pineapple with juice, water, oil,
                   eggs and 1 teaspoon of the rum extract with electric mixer
                   on low for 2 minutes, scraping bowl occasionally. DO NOT OVER BEAT.
                   Pour into prepared pans.

                   Bake as directed on box. Cool 15 minutes in tube pan. Run knife
                   sides to loosen cake. Remove from pan to cooling rack. If using 9 x 13
                   pan, cool completely in pan, about 1 hour.

                   Stir remaining 1 teaspoon rum extract into frosting. Frost sides of
                   cake then the top; sprinkle with toasted coconut. For 9 x 13, frost top
                   of cake; sprinkle with coconut.- If using round cake pans [ 8 or 9 inch]
                   run knife along sides to loosen, after cooling 10 minutes.
                   Place  on cooling rack. When cooled, place 1 cake layer, rounded side
                   down, on serving plate. Spread 1/3 cup frosting . Top with second layer,
                   round side up. Frost sides and top of cake with remaining frosting and
                   sprinkle with toasted coconut.  Store cake loosely covered. Serves 10 or more

               I know you will be amazed at how easy this cake goes together.It is scrumptious!!
               This is a Betty Crocker recipe that I have had for years. Hope you try it out.

               That is all for today friend, this is Jenny



.

PINEAPPLE DROP COOKIES...YUM !!

                This recipe was given to me over 50 {?} years ago by my mother-in-law.
        { I'm revealing my age } Her name was Delina, and she was a great cook.
                If you entered her kitchen on Fridays', that was her day to bake, just the
          smell of homemade bread, pies,cookies, and sometimes her mothers famous
          doughnuts, or Bismark's made you drool with anticipation, knowing you were
          going to  be offered one of these "delicacies". Here is just one of the many recipes
          of Delinas'  that I have.

                                              PINEAPPLE  DROP COOKIES
                           
                         2/3  cup shortening
                         1 +1/4  cup brown sugar { packed }
                         2 eggs
                         1  teaspoon vanilla
                         3/4  cup crushed pineapple
                              Cream shortening, sugar, eggs and vanilla together.
                              Add pineapple [ drained]
           
                         Add;
                         2  cups flour
                         1+1/2 teaspoon baking powder
                         1/4 teaspoon baking soda
                          1 teaspoon salt

                          Drop by teaspoonfuls onto greased cookie sheet [or onto parchment paper]

                         Bake t 375* for 10 minutes, or till golden tan  in color.

                         This is a quick and easy recipe that you and your family will like.
                         I do hope you will give this different recipe a try.


                        That is all for today friend, this is Jenny

       

MAPLE SYRUP DAY !!

                        March 24th is MAPLE SYRUP DAY in my state, Maine, and
             New England  states. I know  other states and Canada make maple syrup.
            The perfect accompaniment for pancakes, french crepes, french toast and dipping
            fried yeast rolls in. It is of course used in candy and fudge making. Maple syrup is
            used in many ways, least of all, baking. Following is a recipe that I cut out of
           a magazine  years ago.Hearty oats and shredded coconut provide a chewy texture
           while the pecans add crunch. Delicious with. a nice cold glass of milk,  a cup of
           your favorite tea or coffee.

                                 VERMONT MAPLE PECAN COOKIES

          3   cups old-fashioned oats
          1   cup shredded unsweetened coconut
       2+ 2/3  cups all-purpose flour
          1     teaspoon salt
          1    teaspoon cinnamon
          2    cups packed light brown sugar
          1    cup butter [ 2 sticks] unsalted
          1/2    cup maple syrup
          2      Tablespoons light corn syrup
          2      teaspoons baking soda
          1/4   cup of boiling water
          1 teaspoon maple or vanilla extract
          2 cups chopped toasted pecans        {To toast pecans place in a skillet over
                                                                    medium heat till toasted., or place in
                                                                    pie plate or Cookie sheet, in the
                                                                    oven at 250*, watching not to burn]
                                                                                      5- 12 min
          Preheat  oven to 300* [ if using 2 cookie sheets, position racks in the upper and lower thirds
         of the oven. Line cookie sheet with parchment paper.
   
         Combine  first 6 ingredients in a large bowl; whisk to blend.
         Combine butter, maple syrup, and corn syrup in a medium saucepan.
         Heat over medium heat until the butter is melted, stirring occasionally.
         Remove from heat.
         Add the baking soda to the boiling water, stir to dissolve.. Add to syrup
         mixture. Stir well. Add extract.
         Stir this into dry ingredients. Add pecans, stir again to mix well
.
         Place 1/4 size balls of dough onto baking sheets, 3 inches apart. Flatten slightly.
         Bake 18-20 minutes, until golden brown  [alternating your cookie sheet
         halfway through the baking process.] Cool 5 minutes on the cookie sheet,
         then transfer to cooling racks.Makes about 2 1/2 dozen.
         Store in air-tight container. Can be frozen.

         That is all for today friend, this is Jenny

     

      

MUFFINS....FOR BREAKFAST, SNACKING, EVEN DESSERT !!

                          As you have read on my blog before, I love to bake. My family is
             grown now and my husband passed away, so I do not have as much reason
            to bake, except for the grandchildren once-in-a-while.
                          I love OATMEAL. Whether it's hot for breakfast, made into cookies
            with raisins or chocolate bits, toasted bread,or OATMEAL MUFFINS !
            If you have never tried OATMEAL MUFFINS, you are in for a treat,
         
                                                  OATMEAL  MUFFINS
           1 egg                                                                 1 cups flour, sifted
           2/3 cup cold cooked oatmeal                             3 tsp. baking [powder
           2 Tblsp. salad oil [not olive oil]                           2 Tblsp. sugar
           1 cup milk                                                          1/2 tsp. salt

           Beat egg; add oatmeal and salad oil, mixing well. Stir in milk.
           Sift [or whisk] flour, baking powder, sugar and salt together;
           add to oatmeal mixture. Mix only enough to combine.
         
          Over mixing/stirring will cause the muffin to be  "heavy".

           Fill  muffin cups 2/3 full. Bake at  400* for 25 minutes. Yield: 12 muffins

           These are easy and quick to put together.
       
           I hope you will try these muffins and leave me you comments.

           That is all for today friend, this is Jenny
         
          

SOME INFO/IDEAS FOR YOU

       Flavoring with Herbs and Spices bring out flavors in your foods. Here are some pairings :

ALLSPICE---Stews, meats, gravies,cabbage dishes, peaches and apple desserts

BASIL -------Tomatoes, summer squash, eggplant, soups, fish, lamb, pizza, polenta

CHILI POWDER--Soups, bean dishes, meat sauces,stews, posole, taco, tofu

CINNAMON--Baked squash, sweet potatoes, lamb, pork, breads, apples, peaches, berries

CURRY-----Soups, rice, lentils, chicken, veal, beef, pork,lamb, yogurt dips

DILL-------Beets, cucumbers, green beans, rice, soups chicken, fish, stews

GARLIC---Tomatoes, salsa, pasta sauces, shellfish, chicken, lean meats, tofu

GINGER---Baked squash, fish, chicken, lamb, veal, tofu, carrots, stews, breads, fruit desserts

LEMON JUICE---Cold  soups, asparagus, artichokes, spinach, broccoli, salad, 
                                    fish, melon,

MINT------Carrots, peas, Bulgar dishes, lamb, pears, fruit desserts

NUTMEG---Cabbage, carrots, baked squash, pilaf, chicken, veal, puddings, custards, fruit desserts

ONION------Salsa, salads, soups, stews, pasta sauces, bean dishes, casseroles, fish, chicken,
                              lean meat dishes

OREGANO--Eggplant, tomatoes, soups,  pizza and pasta sauces, chicken, veal, lamb, pork

PARSLEY----Carrots, beans, tomatoes, potatoes, soups, rice, fish, lean meats, chicken,
                              poultry stuffing

ROSEMARY--Peas, carrots, potatoes, chicken, lamb, pork, stews, breads

SESAME------Asparagus, broccoli, bok choy, salads, fish, chicken, beef, tofu, breads

TARRAGON--Vegetables, salad dressings, fish, chicken, veal, wine sauces

THYME--------Peas, tomatoes, salads, potatoes, soups, fish, chicken, lean meats, stews

     Experiment with these on your own. These spices and herbs add flavor, without adding sodium.
   When your recipe calls for fresh spices,and you do not have them, remember 1 Table-
    spoon of fresh is equal to 1 teaspoon of ground spice. Also ground spices are added early
    in the recipe, whereas, fresh spices are added at the end of the recipe.

      That is all for today friend, This is Jenny

A LITTLE THIS AND THAT

                  Here are a few "tips" for you to think about.

               Adding a sheet of fabric softener with clean  towels, sheets,any bedding
          helps keep them fresh and clean smelling.

               Place a sheet of fabric softener among garments that are stored
          for fall, winter or spring, summer they stay fresher  smelling and also keeps
          the  pesky little spiders away.

                Did you know....any food that doesn't grow in/on the ground,
           come from the waters [ocean] or comes from nature,
           should not be on our menu...[..I embarrassingly  say  that eliminates
           a lot of my daily intake!.]

               Use of a whisk helps put more air into your scrambled egg or omelet,
          resulting in a fluffier egg.

               When the flour or brown sugar you want to use has "lumps" in it
         using  your whisk  will take care of them.

               That is all for today friend, this is Jenny



         I will be gone , away from the SNOW, for a few  days. Have a good weekend

         everyone.Stay safe.








     


               

SHOULD BE A WINTER STAPLE ....GINGERBREAD CAKE !!

                                GINGERBREAD CAKE  is usually made around the holidays.
                      I find it difficult to go through the chilly winter months without making
                     GINGERBREAD CAKE again. It is ssssooo good! Here is the
                      recipe I use. It is very moist and simple to make. I can almost taste
                      and smell it cooking, as I write  the recipe!

                                                    GINGERBREAD CAKE

                       Pre  heat oven to 350*
                       Line a 9 inch  spring form pan or a 9 inch round cake pan with
                      a circle of parchment paper that you have previously cut.

                     2 teaspoons Ginger
                     1 cup molasses
                     1 cup sugar
                     1 cup vegetable oil
                     2 + 1/2 cups flour
                     1 teaspoon ground cinnamon
                     1/2 teaspoon cloves
                     1/2 teaspoon ground black pepper  [ enhances the ginger flavor]
                     1 cup water
                     1 teaspoon baking soda
                      2 eggs, at room temperature

                       Mix molasses, sugar, and oil. In another bowl sift together the flour,
                       cinnamon, cloves, ginger and pepper.
                       Bring the water to a boil in a saucepan, stir in the baking soda,
                       then add  the hot water into the molasses mixture.
                       Gradually, stir the dry ingredients into the batter. Add the eggs,
                       and continue mixing until everything is thoroughly combined.
                        Pour the batter into the prepared pan.
                        Bake 1 hour, or until a toothpick inserted into the center comes out clean.
           
                       Cool cake for at least 30 minutes. Run a knife around the edge of
                       the cake to loosen it from the pan. Remove cake from pan onto platter.
                       Serve with whipped cream, or ice cream.

                       I first came upon this recipe in an issue of the "Oprah" magazine,
                       it was listed under her favorite things. I like it. Hope you'll try it.

                     That is all for today friend, this is Jenny




                

ONE OF GRANDMAS' FAVORITE

                    A change from the popular oatmeal cookie, this recipe is good and
           has ingredients that are good for you too. Whether  its an after school snack,
           a dessert, or evening snack with a cup of  tea or glass of milk, these cookies will
           "hit-the -spot"  !

                                                        RAISIN MOLASSES GEMS
     
                   3/4 cup of shortening
                   1 cup of sugar
                   1/4 cup of molasses
                   1 egg
                   2 cups all-purpose flour
                   2 teaspoons baking soda
                   1 teaspoon cinnamon
                   1/2 teaspoon cloves
                   1/2 teaspoon ginger
                   1/4 teaspoon salt
                   1 cup RAISINS
                    Sugar

                   Beat shortening  and 1 cup sugar until light and fluffy. Add molasses
                   and egg; beat well. Combine flour, soda, cinnamon, cloves, & salt.
                   Add the molasses mixture: mix well.  Stir in RAISINS. Cover and
                   refrigerate until  chilled, about 1 hour.
                   Shape into 1 inch balls; roll each in sugar. Place 2 inches apart on
                   greased cookie sheets [ or line with parchment paper.]
                   Bake at 350* oven for 10-12 minutes or until set. Cool 1 minute on
                   cookie sheet; transfer to cooling racks.
                   Makes 3 dozen --melt in mouth cookies.

                   Try this recipe. The cookies are really good,  keep and freeze well too.

                  That is all for today friend, this is Jenny

REQUEST......BIRTHDAY PIE !!

                         Birthdays were always celebrated in the Breton house. Seven children, but no
               special request. Not till our youngest daughter  decide she didn't want cake,
               instead a Birthday Pie!.  Her favorite .One I usually made around the holidays,
               but,  I made  an exception. This Pie remains her favorite, and I still make it every
               time she comes  home to Maine. She and her family live in Georgia.

                                                 BANANA  FUDGE  PIE

            1 pie shell [ ready made or your own recipe]
            1/3 cup of chocolate bits [ I used Ghirardelli, but you can use any brand]
            1  8 oz. Cool Whip, thawed
            2 eggs, beaten
            1/4 cup of sugar
            1 medium banana

            Heat oven to 350*
            Melt chocolate bits [ I use a microwave safe measuring cup, 2 cup size  ]
            Stir into melted bits 1 cup of the Cool Whip, eggs and sugar. Mix well.
            Pour into pie shell. Bake 25-30 minutes, [will look like brownies]
            When cooled, top with sliced banana and remaining  Cool Whip.
            Refrigerate till flavors meld and you are ready to serve [ at least 1 hour]

           The first time I made this pie, I used a store brand chocolate bits.
         . The chocolate does  taste better using a better grade of chocolate.

           Easy to make, hope you will give it a try.


           That is all for today  friend , this is Jenny      
         

OATMEAL IN CAKE ???!!

               Here is a recipe I have made over and over for my family. It is really moist,
       delicious and easy to make. One would never know it  was made with OATMEAL.
       It could become one of your favorites. Perfect for a child's school lunch, bring to
       a pot-luck, or with the beverage of your choice, as a snack or dessert.

                                                  OATMEAL  CAKE

               Preheat oven to 350*       Grease [ or non stick spray ] a 9 x 13 pan
               1 +1/4  cups boiling water
               1 cup OLD FASHIONED OATS, uncooked
               1/2 cup of butter
               3/4 cup sugar
               1/2 cup brown sugar, packed firmly
               2 eggs
               1 teaspoon vanilla
               1+1/2 cups all purpose flour
               1 teaspoon baking soda
               3/4 teaspoon cinnamon
               1/2 teaspoon salt
               1/4 teaspoon nutmeg
                1. Pour  boiling water over OATMEAL. Stir to mix, set aside 20 minutes.
                2. Cream butter and sugars, add eggs. Beat well.
                3. Add vanilla and oatmeal mixture.
                4. Add flour, baking soda, salt, cinnamon. Mix well.
                5.  Pour into greased 9 X 13 pan. Bake 30 minutes.

                 While cake is baking, cream 1/2 cup butter, 2 cups coconut, 1 cup nuts,
                 finely chopped, 1 + 1/2 cups brown sugar, packed, and 8 - 10 Tablespoons
                 evaporated milk. Mixing  together to make a frosting.

                 Frost cake immediately when it comes out of the oven.
                 Place under broiler until top is brown and bubbly. { WATCH CAREFULLY
                 NOT TO BURN }Let cool slightly  before cutting.  Serve from pan.    Enjoy. !

                This makes a big cake. Serves at least 9, depending on size, as many as 12.

                We were 9 in my family, so having any  left- over was  not common!

                That is all for today  friend,. this is Jenny