Zucchini Bread

My husband does not care for zucchini too much but he does like this bread with cream cheese on it. This bread keeps well in the fridge and taste so good cold! This is What's Cookin on Beaty's Creek on this beautiful morning!

Needed:
3 cups all purpose flour
1 t salt
1 t baking soda
1 t baking powder
1 T cinnamon
3 eggs-beaten
1 1/2 cups oil
3 cups sugar
1 T vanilla
2 cups finely grated zucchini
1 cup chopped walnuts (optional)

Sift dry ingredients together. Beat eggs and sugar together until creamy looking and now add oil and vanilla. Now is the time to add dry mixture a cup at a time until all is added. Add zucchini and nuts. I baked mine in loaf pans and this recipe will make 3 loaves. Bake at 325' for 1 hour. Let cool completely before removing from pans.

Tulsa School Day Cinnamon Rolls

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.



Needed:

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
3 eggs-beaten
9 cups flour-maybe a little more or maybe a little less due to humidity
Melted Butter
Cinnamon Sugar

Frosting:

2 cups powdered sugar
1 t vanilla
Warm Coffee

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.

Large Rolls
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.

Whole Wheat Blueberry Muffins

We are lovers of blueberry anything around here and these muffins are three kiddo approved!  Sean said the blueberries were a little sour but everything  else passed.  I have been enjoying one of my birthday presents with these muffins, wonderful organic tea from a great little tea shop, Gray Owl,  in Norman, OK. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup whole milk
1 T lemon juice
1 1/2 cups whole wheat flour
1/2 cup white flour
1 cup sugar
1 T baking powder
1 t sea salt
2 eggs
1/2 cup canola oil
2 cups frozen or fresh blueberries


Mix together your milk and lemon juice and set aside for 10 minutes.  This willm ake your "buttermilk".  Mix all your dry ingredients together.  Now make a well in the middle and add your eggs, milk,and oil.  Mix all together gently. Now fold in your blueberries.  Place [aper liners in each of your muffin cup and fill each one 3/4 full.  Bake at 400' for 18 minutes.

Cinnamon Knots

I was tired of the same old cinnamon roll and wanted to make something a little different. This recipe was perfect and was quick to make also. Give these a try when you are wanting to bake someting homemade for your family. This is What's Cookin on Beaty's Creek.

Needed:

2 T yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter-melted and cooled
1 cup sugar
2 eggs-beaten
1 t salt
5 cups flour


Cinnamon Sugar Mixture
2 cups sugar
4 T cinnamon
Mix sugar and cinnamon together for later
3/4 cup butter-melted


In your Kitchen Aid Mixer bowl, add yeast to the warm water. Let stand for 5 minutes now add warm milk, butter, sugar, eggs and salt. Beat until smooth. Mix in enough flour to form a soft dough. Keep kneading in the bowl for 8 minutes. Cover and let rise in a warm place for 2 hours. Should double in size. Now punch dough down and divide into 20 balls. Roll each of the balls into a rope and then dip into melted butter and then tie into a knot. Now place on a parchment lined baking sheet and sprinkle liberally with cinnamon sugar mixture. Continue this with each ball of dough. Once you are done, cover and let rise for 45 minutes. Now bake in a pre-heated 325' oven and bake for 15 minutes. Eat hot from the oven.

Cinnamon Roll Cake

I am addicited to Pinterest and I am NOT ashamed...... Maybe I should be.... But I am not! A friend of mine pinned this recipe and I thought I would try it. I changed it a little here and there. This is so easy to make in the morning and is good reheated in the microwave for these cold February afternoons on Beaty's Creek. This is What's Cookin on Beaty's Creek today.

Needed:

Cake
3 cups flour
1 t salt
1 cup sugar
4 t. baking powder
1 1/2 cups whole milk
2 eggs
2 vanilla beans-scraped
1/2 cup butter-melted

Topping
1 cup butter-softened
1 cup brown sugar
2 1/2 T cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.



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Date Cake

My love of dates has been as long as I can remember. They were my "candy" as a young diabetic, of course that was only 2 per serving, but I loved them sooo much! Now I eat dates all the time! I like to use them in my whole wheat bread as the sweetener. I enjoy them in my granola and I love this recipe for a delious breakfast type bread or cake if you will. To me this cake is moist like a fruitcake and would be great with dried cherries too. Give this a try and you will be glad you did! This is What's Cookin this 2012 morning on Beaty's Creek!

Needed:

4 large eggs-separated
1 pound dates-chopped
2 cups pecans-chopped
1 cup ap flour
1 cup brown sugar
2 T baking powder-I use a aluminum free
1 t sea salt
1 t vanilla

Position a rack in the lowest rack in your oven and preheat to 325'. Generously coat an angel food cake pan with butter. Line the bottom with a donut-shaped piece of parchment paper. This makes for the easiest removal of your cake. You will wonder why you have not done this before!

In one bowl, whisk the egg whites until stiff. Set aside.

In a separate, very large mixing bowl, stir together the dates, pecans, flour, sugar, and baking powder. Mix together egg yolks, salt, and vanilla in a small bowl and mix until thick. Fold into the date-flour mixture. Now fold in your egg whites and mix until no more white streaks show up as you mix. It will be VERY THICK. Now place into your prepared angel food pan

Bake for about 70 minutes, or until browned and a tester comes out clean. Cover with lose foil after 1 hour to keep cake from getting too dark. Cool completely in the pan. Once cool, loosen with knife and romove from pan.






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Apple Butter Donuts

These are so good on a cold Fall day. Great to feed a hungry crowd on Turkey Day morning too. The kiddos love these with hot tea. This is What's Cookin on Beaty's Creek.

Needed:

2 quarts oil for frying

2 cups sugar

2 tablespoons butter -melted

2 Large eggs

3/4 cup apple butter

1 t cinnamon

4 cups sifted all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup buttermilk

1 cup powder sugar -- for dusting

Heat oil over medium heat. I fry mine in a cast iron pot but any heavy bottom pan will do. In a large bowl, beat together white sugar, butter, eggs and apple butter. In a separate bowl, sift together flour, baking powder, salt, baking soda, and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed. Turn dough out onto a lightly floured surface. Roll into a 1/2 to 3/4 inch thick piece of dough. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter. I used a upside down jar and a small leaf cookie cutter for the middle. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain above oil with a spatula and then drop into powdered sugar. Serve hot.

Apple Muffins

I have been so busy canning strawberry jam and making everything under the sun, with strawberries, that I almost forgot to blog...Bad Stacey... I have a very strong weakness for Stilwell strawberries. They are grown locally and taste so divine that words cannot describe. Raine and Ransome went with Sean and I to get them this year, a first time for them. Raine's face was red from her nose down by the time we got home. She too shares my love of strawberries. This recipe has nothing to do with strawberries but it rocks in the same way! Apple muffins are quite tasty with a hot cup of tea or a glass of iced tea. This is one of the many things that are What's Cookin on Beaty's Creek today.

Needed:

2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t salt
2 eggs
1 cup apple juice
3/4 cup buttermilk
3 Granny Smith Apples-peeled, cored, and chopped

Mix your wet ingredients together. Now add to all of your dry ingredients. Now add in your apples and stir just until mixed well. Place 1/2 cup into a muffin pan that is lined with cupcake liners. Bake at 325' for 20 minutes.

Apple Brownies

Apple brownies???? Give them a try before you say WHAT? As you know I like anything with apples in it

. This is a moist cake like brownie but not like an apple cake. The kiddos even devoured them and that's a good thing. This is What's Cookin on Beaty's Creek today.


Needed:

1/2 cup butter-softened
1 cup sugar
1 egg
2 apples-peeled, cored, and chopped
1 cup flour
1/2 t baking soda
1/2 t baking powder
1 t cinnamon


Cream butter and sugar, beat in egg, then mix in apples. Sift dry ingredients and work into the first mixture. Pour into a buttered, 8 x 8-inch baking dish and bake at 350' for 40 minutes.

English Muffins

English muffins are one of Sean's favorites but for me, not so much.  I much prefer a buttery croissant that is much healthier (~; Raven calls English muffins"egg McMuffins." Wonder what she eats at Mickey D'd???  Any who this recipe is plenty good and not too awful hard to make.  The worst part is waiting for the muffins to rise a second time and this IS VERY IMPORTANT!  Let them rise enough or you will not have the little bubbly holes in your English muffins that are oh so yummy.  This is What's Cookin on Beaty's Creek.  By the way has anyone seen Spring??

Needed:

3 cups all purpose flour

2  t yeast

1 t salt

1 T sugar

1 1/2 cups warm water

2 T butter-melted

1/2 cup cornmeal

Mix water, yeast, salt, and sugar.  Let yeast proof.  Now add in your butter and flour.  When all comes together knead for 10 minutes.  Now cover and let rise until doubled in size.  Took about 1hour in my kitchen.  Once dough has risen, break into 9 equal balls and flatten slightly.  Place the slightly flattened balls on a cornmeal coated sheet of parchment paper. Let them double in size.  This took about 50 minutes in my kitchen.  Now heat up a large cast iron skillet over medium heat.  Place 3 of your risen muffins in the heated skillet and cover with a lid.  Now reduce the heat to low-medium.  Cook for 8-9 minutes and then flip and continue to cook for 5 minutes more.  Cool completely.  

Raisin Oatmeal Bread

My oven is fixed!!! Hear the birds singing?? Oh no, that is just my kiddos wanting brownies,  hee hee.  I decided to celebrate my oven's return by baking like a mad woman. This is the first of several recipes I "baked" yesterday.  Raven loves a healthy breakfast so I try to mix it up a little for her.  You can only eat fresh fruit and have hot tea so many mornings in a row.  This is a pretty good raisin bread if you ask me.  Ask Ransome and he will tell you raisins are from the devil, funny kid he is.  If you are a lover of raisin bread, bake this and then toast it and slather it with some butter.  This is What's Cookin on Beaty's Creek today.

Needed:


1 1/2 cups warm water
1 cup whole milk
1/2 cup honey
1 t cinnamon
2 T yeast
1 T sea salt
1/2 cup corn oil
2 1/3 cups old fashioned oatmeal
1 cup whole wheat flour
4 cups all purpose flour
1 cup raisins


Mix water, milk, yeast, honey, and salt together.  Add to it oatmeal, whole wheat flour, and all purpose.  Mix until well blended.  Now add in oil, and cinnamon, knead for 5 minutes.  Now with your hand knead in raisins.  Let rise for 2 hours.  Now divide dough in half and place in two loaf pans.  Let rise for 1 hour.  Bake at 350' for 40-50 minutes.  Remove from oven and butter top.  Remove from pans after 20 minutes.  

Flaky Biscuits

I just love flaky biscuits but who doesn't?  The trouble with flaky biscuits is that you must work with very cold ingredients and work fast.  Hot fresh biscuits on a cold Beaty's Creek morning is a warm and a great way to start any day.  You can make your dough ahead and have it waiting for you in the morning or better yet, make them and then freeze them so all you have to do is pop them in a preheated oven.  This is What's Cookin on  Beaty's Creek this morning.  By the way, how many weeks until morel season???


Needed:


1 3/4 cups flour 1 T sugar 
2 1/2 T Rumsford baking powder 
1 t salt 
1/2 t baking soda 
8 T very cold butter-cut into small pieces
3/4 cup buttermilk 

Mix all dry ingredients with a wire whisk.  Now coat butter with flour mixture, (this really helps to get your flaky biscuits).
Blend butter into your dry ingredients by hand or with your Kitchen Aid Mixer  until you have very small pieces of flour coated butter.  Now add in your buttermilk and stir until flour will hold together when mashed in your hand.

Now sprinkle flour over your board.  I used a granite slab and I LOVE IT! I will be writing more on the wonders of granite when I do a new pie crust recipe in a few posts to come. Anyway plop your dough out on your board and roll out to about a inch.  Now fold over dough onto itself until you have three layers. Now roll those three layers out into an inch slab again.  Repeat this process two times and then roll a final time so your dough is 1 inch thick. Now cut out your biscuits. I continue to make biscuits with the left over dough until I have only small pieces left and Raven eats those, she loves dough.
Once cut out,  place in a greased cast iron skillet ( I use bacon grease for mine). Bake at 450' for 12 minutes or until golden brown.  Serve as soon as they are out of the oven!  So good with gravy or butter and honey!


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Pumpkin Carob Chip Granola Bars

Raven likes a healthy breakfast so I am always trying new things for her. She loves soft granola bars but hates all of the additives that are in the store bought ones. I messed around with this recipe a bit until I arrived at something acceptable for everyone. She loved them and even Ransome ate several so I call it a success. It has been super cold on Beaty's Creek and I have kept my oven going just to feel a little more warmth. It was -27 degrees one week ago with 27 inches of snow on the ground. Today, the snow is gone and it is 70 degrees, can you believe that??? Crazy Oklahoma weather that I love, Oh yeah! Fix these granola bars for your family and don't bother telling them that they are healthy either. This is What's Cookin on Beaty's Creek today.

Needed:

3 1/4 cups old fashioned oats
1 t cinnamon
1 t salt
1 cup brown sugar
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup honey
1 cup carob chips



In a large bowl mix oats, cinnamon, and salt together. Now add in brown sugar, pumpkin, applesauce, and honey. Mix until soft. Now add in your chips and stir. Press into a well greased 8x8 pan and bake at 350' for 30 minutes. You want to take them out when they are still a little soft. They will firm more as they cool. With a sharp knife cut into bars after 5 minutes of cooling.

Pumpkin Donut Muffins

I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Flaky Buttermilk Biscuits

I have always wanted to make biscuits like my Granny West did but never could quite get it right. I think these are pretty close and close enough to call it good. They remind me a little of KFC biscuits only much better. Everyone enjoyed this early morning surprise. Some had them with gravy and others with homemade apple butter. This is What's Cookin on Beaty's Creek this cool Fall day.

Needed:

2 1/2 cups all purpose flour
1 T baking powder
1 t baking soda
1 t salt
2 T butter flavored Crisco
1 stick butter- cut into 1/4 inch pieces(Butter needs to be VERY COLD)
2 T butter-melted
1 1/2 cups cold buttermilk

Mix all of your dry ingredients together. Now add Crisco and mix in with your fingers. Next add the butter and mix with your hands also. When you have pea size flour pieces place bowl in freezer for 30 minutes.
Take out of freezer and stir a little. Now add in your buttermilk and melted butter. I mixed mine with my hands but you can use spoon. When dough comes together, take out of bowl and place on a floured rolling space. Knead until a ball is formed. I roll mine out 1/2 inch thick. Now cut into round or square biscuits. Place in a greased cast iron skillet, make sure the biscuits are touching and bake in a 450' oven for 15 minutes. We ate our biscuits with gravy but hey are so good with jelly and butter!

Pumpkin Cake with Honey Frosting

This recipe comes from the Everyday Food magazine. This is my favorite of all of the Martha Stewart magazines and I've had a number of successful recipes from it . We like pumpkin and I just bought a gallon of honey and was itching to use it in a recipe. This cake was the perfect fit on all accounts! It has been getting really cool on Beaty's Creek as of late. This cake with a hot cup of jasmine tea was just right this cold morning. This is What's Cookin on Beaty's Creek.



Needed:

1 stick unsalted butter, melted, plus more for pan
2 1/2 cups flour
2 t baking soda
1/2 t salt
1 T cinnamon
2 large eggs
1 1/2 cups sugar
1 can pumpkin

FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey


Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, cinnamon. In a large bowl, whisk eggs, sugar, butter, and pumpkin until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares and serve.

Pumpkin Bread

Well it has been busy around here lately. Raven took off to see NYC and tour NYU. Yes, I cried at the air port. What is up with moms and good byes. She is having a blast! She is on the look out for John Mayer. ;) Back at home the kiddos and I are wanting to bring in Fall with some good ole' pumpkin bread. This recipe is moist and gets better with age in the fridge of course. This is What's Cookin on Beaty's Creek while Raven is away.


Needed:


1 can pumpkin
4 eggs
1 cup vegetable oil
3 cups sugar
3 1/2 cups flour
2 t baking soda
1 t salt
1 t cinnamon

Directions
Preheat oven to 350'. Spray your loaf pans very well.
Mix pumpkin, eggs, oil, water and sugar until well blended. Now add the flour, baking soda, salt, cinnamon and stir well. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Glazed Donuts

I love warm Krispy Kreme donuts. I always turn in when the sign is on! Well around Beaty's Creek there are no Krispy Kremes, along with many other things. This recipe is light and really tasty. I hate them when they get cold but Ransome just heated them up in the microwave and said they were great! What can I say, I am a purest. I want something fresh or not at all. :) This is What's Cookin on Beaty's Creek this morning.




Needed:

2 cups warm milk
1 stick butter
1 cup sugar
1 t salt
2 T yeast
4 eggs
1/2 t nutmeg
7 cups all purpose flour

Glaze

3 cups powdered sugar
1 t vanilla
1/2 cup milk

Make glaze first and let sit while making the donuts.

Melt butter in warm milk, add 1 t sugar and salt. Let this mixture cool. Add yeast, nutmeg, eggs, and the rest of the sugar. Stir well and add in 1/2 of your flour. Again stir well. Now add in the rest of your flour. Knead for 8 minutes. Let rest for 1 1/2 hours.
Now roll out dough, cut into shapes. Let rise for 1 hour. Heat up oil over medium heat. I cooked mine in about 4 inches of oil. Brown on both sides and drain on paper towels. While still warm glaze your donuts. Eat right away.

Buttermilk Pancakes

Raine and Ransome just love pancakes but I have never been too crazy for them. Maybe it is because I had to eat them with sugar-free syrup while growing up, YUK! These pancakes are very good though and I think it is the buttermilk in the recipe that makes all of the difference. I can actually enjoy these pancakes, with real maple syrup that is. This What's Cookin on Beaty's Creek today.

Needed:
3 cups all purpose flour
1 1/2 T baking powder
2 t baking soda
2 T sugar
1 t salt
4 cups buttermilk
2 eggs
3/4 stick butter-melted
Blueberries, blackberries, bananas, walnuts, strawberries, or fruit/nut of your choice.

Mix dry ingredients together. Add wet ingredients and stir well. Batter will have a few lumps in it. Don't over mix. Heat a cast iron griddle over medium heat. When heated add 2 T butter, now pour 1/2 cup of batter on to the griddle. When bubbles form and edges begin to grow, flip for plain pancakes or add fruit of your choice. I love blackberries on mine. Serve with syrup and butter.

Blackberry Jam

I know I am going a little berry crazy lately but you will forgive me won't you? I am big fan of blackberries and their seeds. We have loads of wild blackberries around Beaty's Creek and the usual chiggers that go with blackberries and the heat of Summer. I don't care, I will itch for days just to have this jam, (there is that word again) when ole' Jack Frost is knocking at the door. This is What's Cookin on Beaty's Creek today.

Needed:

6 cups of blackberries-mashed
5 cups of sugar
2 packages of liquid pectin-(I love liquid pectin much more than powder.)
4 pint jars with flats and rings

Mash blackberries with sugar. Now in a thick bottomed pan pour in your blackberry mixture. Add in your liquid pectin and heat over medium heat until boiling. Boil for 3 minutes. Remove from heat and pour into jars. Seal jars and process in a hot water bath for 12 minutes. Let sit in a dark cabinet for a least one week before opening. I could not do this and nothing bad happened. Enjoy!