"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, October 3, 2019

Hot Milk Skillet Cake

I found this recipe on the Golden Barrell Website.  Their website recommends a broiled coconut topping.  I chose a chocolate cream cheese icing.  I used my 8", #5 cast iron skillet, which was the perfect size for this cake.

2 large eggs
1 cup Golden Barrel organic cane sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 Tbsp butter
2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.

In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.

In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.

Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.

Monday, September 30, 2019

Basil-Almond-Garlic Pesto

This is the best Pesto Recipe I have found... so fast and easy and it doesn't make a gallon!  The recipe comes from THE WHOLESOME DISH.


3 cups packed fresh basil leaves from about 3 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil


In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.
Turn the processor on and slowly drizzle in the olive oil until well combined.
Store in a sealed container in the refrigerator.

I freeze mine and use as needed.  It fills up one ice cube tray.

Serving: 2tablespoons | Calories: 154kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 15.7g | Saturated Fat: 3g | Fiber: 0.8g

Sunday, June 30, 2019

Honey Scones with Greek Yogurt and Pine Nuts

I have made a lot of different scones through the years.  This is by far, the best recipe I have found. They are tender and moist and just sweet enough.  And they are beautiful when finish.  Enjoy.... we sure are.

Honey Scones with Greek Yogurt and Pine Nuts

2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup full-fat Greek Yogurt
1 egg
1/4 cup honey
1 tsp vanilla
8 tbsp butter 120 g, ice cold
1/4 cup toasted pine nuts
melted butter or egg wash for brushing

Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.

Prepare your work space by lightly flouring your counter top. Line a baking sheet with parchment paper.

Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients.

Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.

With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more.

Add the pine nuts before the 2nd fold when you roll out the dough into a square.

After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.

Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising.

Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.

Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.

Recipe Notes
Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!
You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.
Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.

Thursday, April 18, 2019

Hamburger Stroganoff

About 1 pound ground beef
Salt and Pepper to taste
1 medium onion, diced
2 to 3 cloves of garlic diced
8 oz of fresh mushrooms thick sliced and quartered

In large skillet brown hamburger, season with salt and pepper.  Once browned add diced onion... cook until onions are starting to get tender.  Add Mushrooms and cook until mushrooms start to loose their liquid.  Turn heat off and add garlic and stir.

1 can cream of mushroom soup
1 tablespoon Worcestershire Sauce
1 tablespoon parsley
1 cup milk
1 teaspoon Paprika (spanish)

Once you can start to smell the garlic start adding the above ingredients ... simmer for about 15 to 20 minutes.

1 cup sour cream

Add sour cream just before you add the noodles.

2 to 3 cups of dried noodles
6 to 8 cups of salted boiling water
Cook noodles according to directions al dente.
Add sour cream then add noodles. Cover and simmer until noodles are done. Add more milk if needed

Saturday, December 1, 2018


We have been having a lot of conversations about childhood favorite foods lately, most of which are no longer available...

Here is a copycat recipe for a Twinkie Bundt Cake that is wonderful and even better the second day.
This recipe is from Brown Eyed Baker, I have tried many of her recipes and I have never been disappointed


For the Cake:
6 tablespoons (85 grams) unsalted butter, at room temperature
3 cups (340 grams) cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 tablespoon vanilla extract
2 cups (397 grams) granulated sugar
½ cup (99 grams) vegetable oil
3 eggs, at room temperature
4 egg yolks, at room temperature
1 cup (237 ml) buttermilk, at room temperature
For the Cream Filling:
1 (7.5-ounce) jar marshmallow crème
½ cup (113 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract

Powdered sugar, for dusting

Make the Cake: 
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
In a large bowl, sift together the flour, baking powder and salt.

Using an electric mixer, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, beating thoroughly after each addition.

Reduce the mixer speed to low. Alternately mix in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.

Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.

Make the Cream Filling: 
Using an electric mixer on medium speed, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.

Fill and Assemble the Cake: 
While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.

Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.

Quickly and carefully turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.

Thursday, September 13, 2018

Southwestern Meatloaf

1-2 tablespoon cooking oil for frying
½ medium size onion finely diced
1/3 cup diced green pepper…you can use whatever color you have or combination
1/3 cup diced celery
1 jalapeño pepper finely diced, seeds removed
1 tablespoon minced garlic
Add oil to medium size frying pay, I used my #4 Griswold.  Heat oil and add diced onions.  Fry until golden, add the peppers and celery, cook until tender.  Turn off heat and add garlic, stir.  Set aside and cool.

1 ½ pound hamburger
¾ cup bread crumbs, soda crackers or oatmeal….which ever you have handy
2 eggs and 2 tablespoons milk lightly beaten together
1 teaspoon garlic powder
1 teaspoon onion
1 teaspoon paprika
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
Medium sized bowl add rest of the ingredients, mix well.  Let sit until onion mix has cooled.  When cooled add to the meat mixture, mix well.  Shape and put in an oven proof pan.  Bake at 350 degrees for at least 1 hour and 15 minute. For the last 10 or 15 minutes cover meat loaf with your favorite topping.  For this one I used Pepper Jack Cheese and served with Taco Sauce .

Monday, December 25, 2017



1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
3/4 cup buttermilk
1 large egg

1/4 cup (1/2 stick) butter
1/2 cup King Arthur Unbleached All-Purpose Flour
3 cups turkey stock, or a combination of stock and leftover gravy
1 teaspoon dry thyme
1 bay leaf
salt and pepper to taste
1/4 teaspoon Worcestershire sauce
4 cups diced cooked turkey or chicken
2 1/2 cups frozen mixed vegetables\

To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.
To make the filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.
Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.
To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.
Stir together until evenly moistened.
Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as they cook). Make dumplings large or small, according to your own preference; we like to top the filling with about 8 to 10 dumplings. Put the lid on top, and bake at 350°F for 25 to 30 minutes.

If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk. Plain yogurt would also work as a substitute.
You can make the pot pie filling in advance, as well as the dumpling recipe (stop before adding the buttermilk and egg). When you're ready to cook, preheat the oven while you bring the filling to a simmer. Mix the buttermilk and egg into the dumpling mix, scoop, and bake.
This is a good recipe for using odds and ends of vegetables, if you have them: gather any stray mushrooms, onions, carrots and leeks you have in the refrigerator, and saute them until tender before adding them to the sauce.
The steam from the sauce helps to keep the dumplings tender, so try not to peek at them while they're cooking, at least for the first 20 minutes. Your patience will be rewarded with lighter, fluffier dumplings.
Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven. If you let the mixture sit too long before baking it, its baking powder will lose some of its rise while waiting.