Sunday, December 18, 2011

Cream Cheese Braids

Dough - make and refrigerate for at least 2 hours (or overnight).
1 c. sour cream
1/2 c. sugar
1 t. salt
1/2 c. butter, melted
2 packs yeast
1/2 c. warm water
2 eggs
4 c. flour
Heat sour cream over low heat. Stir in sugar, salt, & butter. Cool to lukewarm. Mix yeast in warm water and stir; set aside.  Add eggs to sour cream mixture.  With flour in mixer, slowly add wet mixture and yeast water to flour.  Mix.  This will be a sticky mixture.  Using a clean mixing bowl, wipe a paper towel with cooking oil and cover sides of bowl. Put mixture into this bowl and refrigerate for at least 2 hours.

Next day or 2 hours later:  divide dough into 3 or 4 equal portions.  Flour counter and with rolling pin, roll out dough.  Put filling mixture on each portion and roll up dough.  Put seam side down on greased (or baking spray) baking sheet.  Use a knife to cut slits in top of long rolls (looks like braids). Let rise for 30 minutes or until doubled.  Bake at 375 degrees for 12 to 15 minutes.

16 ounces of softened cream cheese
3/4 c sugar
2 t. vanilla
1 egg
1 T. Amaretto liqueur (optional)

2 c. powdered sugar
3 T. milk
1 T. Amaretto liqueur
1 t. vanilla
toasted almonds
Mix well and top with almonds.

Sunday, June 12, 2011

Wheat-Blueberry-Oat Muffins

Wheat-Blueberry-Oat Muffins

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup white sugar
  • 1/4 cup oat bran
  • 1/4 cup quick cooking oats
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1/2 cup chopped walnuts
  • 1 banana, mashed
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Thursday, April 21, 2011

Buttered Garlic Noodles

Cook 5 handfuls of noodles into salted, boiling water with olive oil.  Cook 8 min or by package directions.

Put 1/2 stick of butter into skillet on medium low; add one beef or chicken bullion cube; melt butter and add washed mushrooms (about 1/2 pound), add 4 cloves pressed garlic or 1 T. granulated garlic; continue to cook on low; chop one red (or yellow or orange) sweet pepper and add 1 cup (or desired amount) of broccoli.  Continue to cook and stir until tender to your taste.  Add salt and pepper.

Drain noodles and add to mix.  Stir and serve.

Sunday, April 17, 2011

Old Fashioned Cocoa Cake

from the Hershey's Cocoa label (1980's)

Cocoa Cake
2/3 c butter
1 2/3 c sugar
3 eggs
2 c flour
1 1/3 c milk
2/3 c cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
Cream butter, sugar, and eggs - beat on high speed for 3 min. - reduce to low speed; combine flour, cocoa, baking soda, baking powder, & salt in a bowl and stir; add alternately with milk to creamed mixture.  Beat. Pour into pans that have been greased (butter) and floured.  If you want this to be dark, like the cake, add some cocoa to the flour for a dark baked edge.
Bake at 350˚ for 35 minutes.

Cocoa Fudge Frosting
1/2 c margarine
1/2 c cocoa
7 T milk (just a little less than 1/2 cup)
1 t. vanilla
1 box of 10x powdered sugar or 3 - 3 1/2 cup
Melt butter in microwave, add cocoa, stir until smooth; alternately add confectioners sugar and milk to cocoa mixture (which in now in the mixer). Beat to spreading consistency of your choice - add vanilla.

Allow cake to cool before icing.