Hello world!! I know it has been a while since my last post. A lot has happened in the last few months. I started working at Lowe's in the Garden Center, and now I am working in the Installed Sales office. If you need something installed give us a call. We have quite a few foodies at work too! It is so much fun to talk to people who enjoy food as much as I do. ;)
Well this is the first year that I will be planning our Thanksgiving Feast while working. I love Thanksgiving and love being able to cook everyone's favorites dishes and few new ones to boot!
Give me a couple of days and I will post this year's menu.
Saturday, September 27, 2014
I am crazy library book searcher. Is that a name???? I just love to look online at books and then check them out. Well the other day I came across a cookbook that sounded so good that I could not wait to get it. It finally came in and I was surprised when I opened the book to find it was signed by the author and the she was from Tulsa, OK. The book is America's Bread Book and the author is Mary Guber. I did some research and found out that she passed away just this year I was so sad that I never got the chance to meet her. Her life was one that sounds like one I would have loved to live. Please, if you can buy this book or if you are lucky like me and have it in your library system, check it out! This recipe is one of many that I have tried out of this book but I have loved them all.
4 packages yeast
2 cups warm water
1/2 cup sugar
3/4 cup butter-melted
1/2 cup instant dry milk
2 t salt
9 cups flour-maybe a little more or maybe a little less due to humidity
2 cups powdered sugar
1 t vanilla
In a large mixing bowl combine the yeast and water, stirring until dissolved. Add the sugar, butter, milk, salt, and eggs, blending thoroughly. Beat in 3 cups of flour to make a smooth batter. Gradually add sufficient flour to form a soft, workable dough. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Round into ball and place in a warm buttered bowl, turning to coat the top. Cove loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.
Butter 6 muffin tins (twelve 2 inch muffins per tin) or 6 9-inch cake tins. Divide the dough into 4 equal portions. Roll each piece into an 18x10 inch rectangle. Brush with melted butter amd sprinkle heavily with Cinnamon Sugar. Roll up from the long side (the tighter you make the roll, the more swirls you will get), jelly-roll style and seal the seam. Cut into 1 inch slices and place in prepared tins. Cover and let rise until light, about 30 minutes. Bake in a preheated 350' oven for 25 minutes.
To frost, combine the powdered sugar, and vanilla. Whisk on a sufficient warm coffee to make a thin icing. When the rolls have baked, turn them out on a serving tray and cover with warm icing.
Tuesday, September 16, 2014
When Fall weather starts to cool things off here on the creek, it's time for a pumpkin cake. A nice big pot of hot tea also, can't forget that one. I just love the way this cake smells while baking in the oven... It makes the whole house smell of Fall. This is What's Cookin on Beaty's Creek.
2 cups sugar
1 1/2 cups oil
2 cups all purpose flour
3 t cinnamon
1 t salt
2 t baking soda
1 1/2 t baking powder
2 cups canned pumpkin
2- 8 ounce packages of cream cheese at room temperature
4 cups powder sugar
Cream together eggs, sugar, add oil. Once creamed add in pumpkin. Sift flour, baking soda, baking powder, cinnamon, and salt. Now add flour a cup at a time to mixture. Pour into a greased and floured tube pan. Bake at 350' for 55 minutes or until it tests done with a cake tester. Cool completely before removing from pan.
Beat cream cheese until fluffy and add the powdered sugar a cup at a time alternating with the milk. Mix until creamy. Spread on icing and enjoy!
Friday, April 4, 2014
Raine told me the other night that she wanted wild onions for dinner. I was busy making pasta and told her we would have them for lunch the next day. The next thing I knew she handed me a bunch of wild onions. She is so funny. Had to take a picture and share. That's What's Cookin on Beaty's Creek.
Posted by What's Cookin Stacey?? at 8:42 AM