French Onion Soup

Hello Everyone,

I love French Onion Soup! I rarely make it. I can’t get any in most of the restaurants around here, not any that’s good anyway… I had some onions to use up and thought this would be the best way to do that! This recipe is slightly adapted from my Betty Crocker cookbook..

French Onion Soup

2 tblsp. unsalted butter

2 tblsp. olive oil

4 medium yellow onions, thinly sliced

6 cups beef broth

1 cup red wine

6 cloves garlic, minced

1 tsp. black pepper

1 tsp. dried thyme leaves

2 dried bay leaves

4 slices french bread, cut about 1-inch thick, toasted

2 cups swiss cheese, shredded

In a 4-quart pot, melt butter and heat the oil. Add onions and cook, stirring every few minutes, cook for 10 minutes. Reduce heat to low and cook onions for 35-40 minutes, stirring well every 5 minutes or so. Add beef broth, red wine, garlic, pepper, thyme, and bay leaves. Cover and simmer for 15 minutes. Remove bay leaves and ladle hot soup into 4 individual ceramic soup bowls, top with bread and 1/2 cup each of swiss cheese. Set oven to broil and place bowls on a cookie sheet and broil until cheese is melted and lightly brown, about 1-2 minutes. Serve with a salad and more french bread to sop up the wonderful broth!

I wanted to say I haven’t made any Food Network recipes in a while. They had only one issue for July/August and then I had the fair stuff going on and plus it’s been too hot to cook much of anything. I am hoping to try a few in the September issue, but we’ll see. I have been really sick, my adrenal glands have stopped working. I have been sick with headaches, dizziness, fevers, weakness, and lots of muscle pain. Plus I had this odd craving for salt, which was really odd!! I haven’t taken any cakes either, I just haven’t felt it was fair to Community Cakes to keep taking cakes and not being able to make them… Hopefully in a few months I can get back to it.. My Dr. is talking to my other Drs. to decide what to do about my adrenal glands. I will have to be on a different kind of steroid for the rest of my life they said.. I just wish this didn’t happen… It complicates everything else in our lives…

Well enough for now…

Amanda..

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Applesauce Cake

Hello Everyone,

I was browsing through all my cake recipes I have posted for the last 1-1/2 years and noticed I never posted my applesauce cake recipe! One thing I did notice is that I have several recipes for apple cake of different kinds! It’s safe to say I LOVE apples, in just about anything! My favorite snack is apples dipped in a caramel sauce made with cream cheese. All the caramel is 1, 8oz. package of cream cheese, brown sugar to taste, 1-2 tsp. of milk and 1 tsp. of vanilla. Mix until creamy and it’s so good!!! I got this recipe from a daycare I worked at for a while.. I don’t eat it to often since I have a bit of a dairy intolerance, once and awhile it’s a must have for me! 🙂

I love this applesauce cake recipe, it’s from my Betty Crocker cookbook and I changed it up a bit to my taste. I have made it several times for the state fair and it gets first place every time! 🙂

Applesauce Cake:

1 cup raisins or dried cranberries

2-1/2 cups all-purpose flour

1-1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. baking powder

1/2 tsp. baking soda

1-1/2 cups granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1-1/2 cups unsweetened applesauce

1/2 cup chopped and toasted, pecans or walnuts

Heat oven to 350 degrees, grease and flour a 12-cup bundt cake pan. Place raisins in bowl and cover with hot water for 5 minutes; drain well and set aside. In a large bowl sift together the flour, salt, spices, baking powder, and baking soda; set aside. In a large mixing bowl, cream the butter and sugar together until fluffy, beat in eggs. In alternating additions add the flour mixture with the applesauce, beginning and ending with flour mixture. Scraping down bowl as needed. Fold in the raisins and nuts and pour into prepared baking pan. Bake for 50-60 minutes, or until cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then unmold on to a cake plate. Serve dusted with powdered sugar or drizzle with caramel sauce! I love this cake served warm!

Enjoy 🙂

Until next time…

Amanda…

 

Puffy Oven Pancake

Hello Everyone,

As some of you know already we live in a very small house. I don’t have counter-space to make pancakes on an electric griddle like I grew up with. I have made them on my stove-top with less than desirable results… I always get the stove messy with batter and there’s always several pancakes that refuse to co-operate! So I avoid making pancakes. I do however love to make this Puffy Oven Pancake. One bowl, one batter, one pan, and the best part NO FLIPPING REQUIRED! I love that part! Here it is for you to enjoy!

Puffy Oven Pancake:

2 Tblsp. unsalted butter

2 large eggs

1/2 cup whole wheat flour, I use Bob’s Red Mill

1/2 cup whole milk

1/4 tsp. salt

1/2 tsp. cinnamon

Heat oven to 400 degrees. In a 9-inch pie plate, melt butter in oven; brush butter over bottom and side of pie plate. In medium bowl, beat eggs slightly with wire whisk. Beat in flour, milk, salt and cinnamon, just until mixed; do not overbeat or pancake may not puff. Pour into pie plate. Bake for 25-30 minutes or until puffy. I serve this with a little butter, and warm maple syrup!

P.S. Keep checking back on my blog, I have a big surprise for everyone that will happen in a few weeks! So excited!!!

Until next time..

Amanda 🙂

 

Sugar and Spice Cake

Hello everyone,

Here is a wonderful recipe I baked today! Enjoy! 🙂

Sugar and Spice Cake:

1-1/4 cups all-purpose flour

1 cup granulated sugar

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 cup shortening

3/4 cup sour cream

1 tsp. baking soda

1 tsp.baking powder

2 large eggs

2 tsp. vanilla extract

Heat oven to 350 degrees. Grease and lightly flour a 8-inch square or 9-inch round cake pan. In a large bowl, mix flour, sugar, spices, and salt. Cut into 1/2 cup shortening, using a pasty blender, until mixture looks like the small peas; reserve 1/3 cup for topping. Stir in, remaining ingredient’s just until well blended, do not over-mix! Pour batter into prepared baking pan and sprinkle remaining crumb mixture on top. Bake for 30-35 minutes. Serve warm with a scoop of vanilla ice cream and some caramel drizzled over top! Delicious…

Well until next time..

Amanda 🙂

 

Cherry Rolls

Hello everyone,

Here is the recipe I made for the Fleishman’s yeast bread competition for the state fair. The judges said I had too much brandy in them! I didn’t know you could have too much brandy? Wink, wink!! Try them yourself and let me know if it’s too much for you!

Cherry Rolls:

For the dough:

2 package’s active dry yeast

2-1/2 cups warmed buttermilk, 105-115 degrees

1/3 cup superfine sugar

1/2 cup unsalted butter, melted and cooled to 105 degrees

3 tsp. baking powder

2 tsp. salt

1 large egg

6 cups all-purpose flour

Filling:

2 cups dried and chopped cherries

1/2 cup cherry brandy

1 cup superfine sugar

1/2 cup unsalted butter, softened

Icing:

2 cups sifted powered sugar

1/8 tsp. popcorn salt

1 T. cherry brandy

2 T. milk

Chopped cherries for garnish

To make dough: In a large bowl, dissolve yeast in warm buttermilk. Add in the butter, sugar, baking soda, salt, egg, and 4 cups of flour. Mix until smooth. Knead in remaining flour on a lightly floured surface until smooth and still slightly tacky to the touch. Let raise in greased bowl until doubled in size, about 1 hour. For filling place cherries, brandy and just enough water to cover them. Cook for 4-5 minutes, just until the plump up; drain well. Divided dough in half, and roll each half into a 12×10-inch rectangle. Spread with 1/4 cup softened butter, and sprinkle with 1/2 cup sugar, and then sprinkle 1cup of the cherries. Roll up tightly and pinch ends to seal. Slice into 12 rolls and place in a buttered baking dish. Repeat process with remaining dough, and filling. You should have 24 rolls. Don’t worry if you don’t sometimes I don’t always get that many.Let raise until slightly puffed about 1/2 hour. Bake at 350 degrees for 25-30 minutes. Cool completely before drizzling on icing. Mix all icing ingredient’s together until smooth. Drizzle over cooled rolls. Best if eaten warm, or at room temperature.

I don’t have any cakes for a while. I am still sick and my Dr. thinks it still might be my adrenal glands, but I must have more special testing. If that’s the problem then I will have to be on a different steroid for the rest of my life.. UGGG!!! Jesus my Lord, PLEASE HEAL ME!!!

Well better go for now..

Amanda 🙂

 

Just Me Again…

Hello Everyone,

I’m sorry I have been MIA all week, I do have good reasons for not posting!! I have been very sick all week and my Dr. still isn’t sure what I have. It started last weakened, with flu like symptoms, 103.8 degree fevers, and no appetite at all.. Went to my Dr. on Wednesday and her medical nurse put in an IV in my arm and in a very bad place. I could not move my right arm at all. Later that night I was in so much pain, that my husband rushed me to the ER. They ran a lot of tests, but of course they couldn’t find anything wrong with me.. They pulled both IVs, the one the nurse put in and the one they put in my arm, I was happy they did to! My Drs nurse was mad that they pulled the IV. We went back to see her on Thursday to follow-up, and the darn nurse tried to put the IV right back in the same place, I started crying and told him to take it out, it hurt like crazy!! I won’t let him touch me again, he even poked my arm 3 times in the same place and still could not get an IV!! I was mad at him! Thursday night I ran the highest fever I had all week, 103.8, I felt terrible.. About 12am I woke up sweating and the fever starting going down! Thank you Lord!! Otherwise we would have had to back to the ER. I am on a higher dose of steroids again, and fevers are not good with steroids at all!!! I felt better on Friday, enough to drive myself to the infusion clinic to get another liter of fluids, by IV again. Those people are fantastic! I was able to lay on a bed and over 3 hours get the fluid by IV. The nurse could tell my right arm had been through enough and found a great vein in my left arm. I have felt better all weakened.. My Dr thinks its my adrenal glands that are the problem this time.. Right now I am on 20ml of steroids a day, until I see her again. Hopefully I will feel like posting more this week. I haven’t even been cooking, my hubby has been doing most of that.. I will try to keep you all posted.. Thank you to everyone who has been praying and wishing me well!!

Amanda 🙂

 

Lemon Bars

Hello Everyone,

Here is one of the best lemon bar recipes around! It’s from my Betty Crocker cookbook! When I want an easy lemon recipe this is the one I reach for everytime! 🙂

Lemon Bars:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1 cup superfine sugar, Bakers sugar

1 tbsp. lemon zest

2 tblsp. fresh lemon juice

1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs

Heat oven to 350 degrees. Line a 8 or 9-inch square pan with foil. with extra sides. This help you lift the bars out with ease! In a small bowl, mix flour, butter, and powdered sugar. Press into ungreased pan, building up 1/2-inch edge. Bake for 20 minutes. In a small bowl, beat remaining ingredient’s with an electic mixer on high-speed about 3 minutes or until light and fluffy. Pour into hot crust. Bake 25-30 minutes or until almost no indentation remains when touched lightly in the center. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For squares, cut into 5 rows by 5 rows.

Enjoy everyone.. :

Amanda.. 🙂