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Sunday, August 25, 2013

Date and Maple Scones

Yield: 8 - 10 scones
This date and maple scones recipe is so full of flavor that you will make them time and time again. This recipe is very easy, anyone can do it!


  • 2 1/2 cups AP flour + extra for rolling
  • 1/4 cup granulated sugar or brown sugar
  • 1/8 cup maple syrup (Honey is also good)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 cup or 1 stick cold butter cut into small pieces.
  • 2/3 cup chopped dates 
  • 3/4 cup sour milk or buttermilk
  • 1 egg + 2 tablespoons water for glazing


Preheat oven to 425 degrees F.

Combine flour, sugar, salt, baking powder, baking soda, and cinnamon well in mixing bowl.

Add butter to flour mixture and pinch through until flour has course crumb texture.

Stir in milk and dates but work the dough as little as possible.

Roll dough out to about a 1/2 inch - 1 inch thick round. You may separate the dough before rolling it for smaller wedges. 

Cut wedges as if you were cutting pie.

Place wedges on ungreased baking sheets about 2 inches apart.

Brush top and sides of each wedge with egg/water mixture.

Bake for 15-20 minutes until golden brown. *Time will vary according to how large your wedges are.

Double Crusted Apple Pie

This recipe has moved to

Thursday, August 22, 2013

Homemade Garlic and Chive Crackers

These crackers are so easy to make and taste just like the flavored crackers in the store. You can also add any blend of seasoning, and even cheese with the dough. When I crave chips...these crackers do the trick! Try this recipe for garlic and chive crackers!


  • 2 cups flour
  • 1/2 cup or 1 stick salted butter
  • 2 teaspoons garlic powder
  • 2 teaspoons chives
  • 1  teaspoon salt
  • approx. 1/2 cup water (just enugh to form dough ball)

In mixing bowl, add flour, garlic powder, chives and salt. Combine thoroughly.
Cut butter into small pieces and pinch into flour mixture with your fingers, fork, or pastry blender until it looks like course crumb. I prefer using my fingers.
Add a few tablespoons water at a time until you have a nice dough ball.
Refridgerate for an hour in a ziplock bag.
Flour your work surface and roll fough out to 1/8 inch thickness. I work with half of the dough at a time.
Cut the crackers in squares with a knife or pastry cutter. You could ven use shaped cookie cutters for the kids!
Using a toothpick, poke holes as desired in the tops of the cut dough for venting and design.
Place on ungreased sheet pan and bake in preheated 425 degree F oven for 5-8 minutes or until golden brown and crisp.
***Many people prefer to bake crackers on parchment paper, but we like the darker baked crackers so I just do it straight on the sheet pan.
***You may lightly salt the tops of the uncooked crackers if you like.
Cool on racks, and store in air tight container.

Wednesday, August 21, 2013

Coca-Cola BBQ Chicken

The coca-cola barbecue sauce for this chicken is perfectly sticky and sweet with a spice that you control. It is a 1 pan recipe from start to finish, or you can finish it on the grill. Very easy recipe for chicken you will adore!

  • 6-8 chicken drumsticks
Coca-Cola sauce:
  • 12 ounces Coca-Cola
  • 2/3 cup ketchup
  • 1/4 cup brown sugar (more if you like sweet)
  • 1/8 cup Worcestershire Sauce (steak sauce works nicely too)
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • hot sauce - use a few splashes as desired...(I tried to kill us with that was HOT!)


Mix all Coca-Cola sauce ingredients thoroughly.

Add Coca-Cola BBQ sauce to frypan.

 ***If you have to split the chicken in batches, divide the bbq sauce up accordingly.

On medium to medium high heat 300-325 degrees F.), begin heating bbq sauce.

Place your chicken into the sauce and turn to coat. It should boil very lightly and if you find your chicken browning too fast, turn the temperature down a bit to be sure your chicken cooks through before the bbq sauce thickens and reduces.

You could also thicken the sauce and finish it off in the oven or on the grill.

Continue cooking chicken in sauce as the sugars thicken.

Turn chicken as it browns on each side.

Cook until the chicken is completely done and bbq sauce has cooked onto chicken with a thick sticky coating.

Monday, August 12, 2013

Challah Bread

According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when theIsraelites wandered in the desert for forty years after the Exodus from Egypt according to Jewish religious belief. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. Each single loaf is woven with six strands. Together, both loaves have twelve which represent each tribe of Israel.


  • 4 cups flour
  • 1 cup warm water 
  • 1 tablespoon dry yeast
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1/4 cup vegetable oil
  • 2 eggs + 1 egg for brushing tops (room temperature)

In a large mixing bowl, add 1 cup of flour, yeast, and warm water. Mix into a smooth slurry.
Let stand uncovered for 20 minutes or until the mixture is bubbly and swollen.

In a separate bowl, mix 2 eggs, vegetable oil, sugar and salt until thoroughly combined.

Add egg mixture to bubbly yeast mixture and mix until smooth.

Add remaining flour, 1 cup at a time.

When the dough begins to form a ball, turn it out onto a floured surface and continue kneading in flour. Knead 8 - 10 minutes.

Your dough should be somewhat firm and elastic.

Lightly grease a bowl with a lid, and place the dough in the bowl, turning over to coat top with grease.
Cover the bowl and allow the dough to rise 1 1/2 to 2 hours or until doubled in bulk.

After rising, separate dough into 9 equal sized pieces.

Roll each piece of dough into a rope and line them all up side by side.

If you know how to braid a 6 strand braid than do that, I braid 3 at a time and then braid the 3 braids together.

Once you have 3 braids, braid these together as well.
Pinch both ends of loaf, tucking under slightly to hide the seams.

Place the braided loaf on a lightly greased baking sheet, and cover with plastic wrap.

Allow the loaf to rise 1 hour or until doubled in size.
Brush surface of loaf with beaten egg.

Bake in preheated 375 degree F oven for 30 - 40 minutes or until loaf is deep brown and hollow sounding when tapped.
You may brush the loaf a second time with egg half way through baking for a deeper glossy appearance.
Allow baked loaf to cool on wire rack.

Sunday, August 11, 2013

Homemade Pita Pockets

Yield: 8 pita bread rounds

This recipe for homemade Pita Bread Pockets is perfect to have around for fun filled meals or snacks. I have used this recipe to make hot and cold pita sandwiches. My teen daughter loves them for tuna salad.


  • 1 1/2 cup warm water
  • 3 cups flour + extra for kneading if needed.
  • 2 teaspoons yeast
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 2 teaspoons sugar


  1. In medium sized mixing bowl, add flour, salt and sugar. Mix thoroughly.
  2. Add butter to the flour, pinching it in until it is dispersed throughout evenly. 
  3. In a smaller, separate bowl, add water and yeast together and let set 15 minutes until foamy.
  4. Pour yeast water into flour mixture and mix until dough ball forms.
  5. Turn dough out onto lightly floured surface and knead 5 minutes.
  6. Add extra flour in small amounts if the dough is sticky while kneading.
  7. Lightly (very lightly) coat a large mixing bowl with butter or cooking spray.
  8. Place dough in greased bowl and cover with a lid or plastic wrap.
  9. Allow dough to rise in warm place 1 hour.
  10. Punch dough down and let reast 10-15 minutes.
  11. divide dough into 8 equal pieces and roll each into a smooth ball.
  12. Using a rolling pin, roll each ball into a 6-8 inch disk.
  13. Place on lightly greased surface and let rise covered for 20-30 minutes or until disks are risen approximately 1/2 way doubled in size. Dont over rise!
  14. Preheat your oven to 500 degrees F during second rise.
  15. Bake disks directly on wire racks. If your racks wires are too far apart, you can use cake and cookie wire racks or any vented bottom pan. I simply perforate my own foil to lay on the racks. 
  16. Bake for 5-8 minutes or until golden brown areas are uniform.
  17. Once fully baked, stack the pitas and cover with a towel until cooled.
  18. Cut cooled pitas in half and fill with your favorite sandwich or desert ingredients.

Second Rise. Cover w/ plastic

These types of racks work best to bake pita breads on.
Click this image for details!

If you have to use aluminum foil, wrap your oven rack with foil and make lines in between each wire on the rack. It may even be more beneficial to poke fork holes.

This allows air under the breads for venting so each side bakes up with the same surface texture and color. Less surface area touching your breads the better.

Read the history of Gyros here as well as the ingredients list for them.


Monday, August 5, 2013

Dry Rub for Pork

This rub is the perfect dry rub for any pork meat. It is always exceptional on ribs and roasts. Try this spice blend for your weekend Bbq.


  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cracked black pepper
  • 1 tablespoon paprika 
  • 1 teaspoons cayenne pepper
  • 1 teaspoon sage

  1. Mix all ingredients and sift. 
  2. Sprinkle your mixture as desired over your meat and rub or pat in to be sure it stays put.
  3. Cover your meat and refridgerate over night.
  4. Cook prepared meat in the oven covered or on the grill.
  5. Dont forget the barbecue sauce :-)
  6. Store rub in a dry, air tight container. (I use left over parmesan cheese shakers)
***Many chefs tell you that a rule of thumb when making dry rubs is to use 1/3 sugar, 1/3 salt, and 1/3 spice. 

Friday, August 2, 2013

Biscuit Breakfast Casserole

Yield: 1 standard 11 x 13 inch casserole dish or baking pan. Will serve 8 large sized portions.

This recipe is one of those recipes that the family will ask for over and over. The casserole has plenty of room to add different veggies and meats according to your own tastes. This recipe offers a homemade recipe for biscuits, but you can use store bought biscuits just the same.


  • 1 recipe biscuits (my biscuit recipe) You may use prepackaged biscuits as well.
  • 12 eggs
  • 1 cup of milk
  • 1 pound cooked meat of choice. I used sausage.
  • 2/3 cup diced green bell pepper
  • 2/3 cup diced onion
  • 1 cup + shredded cheddar cheese. 
  • Butter to rub the pan
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Prepare biscuit mix.
  3. Thoroughly coat your pan with butter, margarine, or cooking spray.
  4. Drop spoonfulls of biscuit dough or cut biscuits evenly in bottom of prepared pan, leaving some space in between them all for egg mixture to bake around.
  5. In a medium sized bowl, mix eggs, milk, salt and pepper well. 
  6. Add cooked meat, onions, and peppers to the egg and stir.
  7. Pour egg and meat mixture evenly over biscuit dough. It will completely cover the biscuits but they will rise up from it :-)
  8. Top with cheese and bake for about 30 minutes or until egg mixture is fully cooked. You will notice when it is cooked because it will dry and firm up in the center. I like to slightly brown my cheese.
  9. When the casserole is fully cooked, remove from the oven and let set for 10 minutes before serving.


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