Wednesday, December 21, 2011

So Sorry I have Not Posted Anything New


4 cups all-purpose flour 
4 tablespoons white sugar 
1 teaspoon baking soda 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup margarine, softened 
1 cup buttermilk 
1 egg 
1/4 cup butter, melted 
1/4 cup buttermilk 


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. 

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. 

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Wednesday, November 16, 2011

Just In Time For Thanksgiving
Pumpkin Roll


  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar 
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.

Saturday, November 12, 2011

Coke Cola Cake


  • 1 cup butter 
  • 1/3 cup cocoa
  • 1 cup cola soft drink
  • 2 cups all-purpose flour 
  • 1 1/3 cups sugar 
  • 1 teaspoon baking soda 
  • large eggs 
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups miniature marshmallows 
  • Preparation
  • Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
  • Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
  • Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350ยบ for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.
Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Ingredients For Frosting

  • 1/2 cup butter 
  • 1/4 cup cocoa
  • 1/3 cup cola soft drink
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract 
  • 1 cup chopped pecans 


  • Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Monday, November 7, 2011

Blue Berry Cheese Cake

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Saturday, November 5, 2011

Baked Macaroni and Cheese, 
With Bread crumb topping

  • 16 ounces sharp cheddar cheese  (shredded)
  • ounces mild cheddar cheese  (shredded)
  • tablespoons butter  (4 for recipe, approximately 2 for greasing pan)
  • cups whole milk
  • 3/4 cup Italian breadcrumbs
  • lb elbow macaroni

  1. Preheat Oven to 350 degrees.
    Shred the two cheeses into two different bowls.
    Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
    Grease entire surface of your 9"x 13" baking pan generously with butter.
    Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
    Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
    Add a layer of half of the Cheddar Cheese, then half of the Mild Cheddar Cheese.
    Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
    Add the other half of both cheeses.
    Add the 2 Cups of milk.
    FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).Put in oven at 350 degrees for about 45 minutes, or until lightly browned

Friday, November 4, 2011

Barbara's Best Biscuits


Perfect Ever Time

2 cups flour
1 tsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.
Bake on a greased cookie sheet at 450 for
10-12 minutes.
Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.

My Favorite Pita Bread

· 1-1/2 tsp salt
· 1 tbsp granulated sugar
· 1 package active dry yeast
· 2 tbsp olive oil
· 1 cup warm water
· 2-1/2 cups bread flour
In medium bowl, mix salt, sugar, and yeast. Add olive oil and warm water. Stir until dissolved.

Mix in 1 cup of flour and then slowly add the remaining flour, 1/2 cup at a time, until dough can no longer be mixed with wooden spoon.

Turn dough onto floured board. Knead dough for about 5 minutes, adding flour when necessary to create a soft dough.

Divide dough into 8 equal parts and form into balls. Keep dough balls on board and cover to rise for 20 minutes.

Move oven rack to the bottom setting. Preheat oven 500 degrees F. Place the baking sheet in oven so that it is hot when you place the dough on it.

After the rise, flatten each dough ball with your hand. Use rolling pin to roll each dough ball so that it is a 1/4 inch thick and about 5 inches across.

Place two rounds on the baking sheet and bake on lowest rack for 8 minutes or until puffed. Remove from oven, use metal spatula to remove the pita breads, and place the next two rounds in oven.

After each pita has been baked, poke a hole in it with the corner of the spatula and flatten.

Storing and Freezing
Pita breads can be placed in bags and stored in the refrigerator for up to a week. To freeze, bag immediately after cooling and place in freezer for up to a month.

Wednesday, November 2, 2011

Blackberry Cobbler

1 c flour
2 tsp. baking powder
1 c sugar
3/4 c milk
1/2 tsp salt
2 1/2 blackberries

Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour
into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar
in saucepan until it boils. Pour over batter. Bake at 400° until golden brown.

Monday, October 31, 2011

Squash Casserole 

2 pounds yellow squash
1 onion, chopped
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces sour cream
1/4 cup melted butter
1/2 cup bread crumbs
Add to Recipe Box

Slice the squash, put in pan with chopped onion, and cover with water. Cook at medium heat until tender.
Put squash with liquid in a 2 1/2 quart casserole. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Add bread crumbs (or use seasoned dry stuffing mix) on top. The bread will absorb some of the liquid.
Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes. 

Friday, October 28, 2011

Mulled Cider

1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon

Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag; add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice bag; serve hot. 


Wednesday, October 26, 2011


12 c. popped fresh, unsalted popcorn or...make it a batch at a time by putting

1/2 c. - 2/3 c. unpopped popcorn in 2 T. canola oil in a heavy kettle-type pan.
1-1/2 c. nuts (optional) use dry roasted peanuts, or cashew or pecan halves
1 c. dark brown sugar, packed
3/4 c. real butter
1/2 c. dark corn syrup
1/2 t. baking soda

Spray a large roasting pan or 2 each 17 x 12 x 2 baking pans with PAM, remove the unpopped popcorn kernals from the popcorn; place the popcorn and nuts into the pan and keep the popcorn/nut mixture warm in a 300 degree oven while you make the caramel mixture.

To make the delicious caramel:

In a heavy saucepan, combine the brown sugar, butter and corn syrup, bring to boiling over medium heat, stirring constantly (may take up to twelve minutes). Cook and stir the caramel mix for five more minutes over medium heat after it comes to a boil. Remove pan from the heat and stir in the soda. (The mixture will foam.) 

Being very careful, drizzle/pour this hot mixture over the popcorn/peanut mixture in the roasting pan. Stir very gently to coat the popcorn. Bake in the center of the 300 degree oven for 15 mintes, remove from oven and stir the popcorn mixture and return to the oven to bake for five more minutes. Remove and spread on foil to cool. Let dry completely before putting into tins. 

Tuesday, October 25, 2011

Daily Survival Kit

Daily Survival Kit

Items Needed:
* Toothpick
* Rubber Band
* Band Aid
* Pencil
* Eraser
* Chewing Gum
* Mint
* Candy Kiss
* Tea Bag
1) TOOTHPICK - to remind you to pick out the good qualities in others. -Matt. 7:1
2) RUBBER BAND - to remind you to be flexible, things might not always go the way you want, but it will work out. - Romans 8:28
3) BAND AID - to remind you to heal hurt feelings, yours or someone else's. -Col. 3:12-14
4) PENCIL - to remind you to list your blessings everyday. -Eph.1:3
5) ERASER - To remind you that everyone makes mistakes, and it's OK.
6) CHEWING GUM - to remind you to stick with it and you can accomplish anything.-Phil 4:13
7) MINT - to remind you that you are worth a mint ! - John 3:16-17
8) CANDY KISS - to remind you that everyone needs a kiss or a hug everyday. - 1 John 4:7
9) TEA BAG - to remind you to relax daily and go over that list of blessings. -- 1 Thess 5:18

Monday, October 24, 2011

Magnificent Monday For Cooking
This Is Apple Season, Lots of goodies To make

Apple Walnut Bundt Cake
2 cups peeled, diced apples
2 Tbsp. sugar
1 tsp. cinnamon
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup safflower oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1-1/2 cups chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside. In a medium bowl, combine the diced apples, 2 Tbsp. sugar and 1 tsp. cinnamon; set aside. Sift together flour, baking powder, and salt.
In a large bowl, combine 2 cups white sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
Pour batter into prepared pan. Bake at 350 degrees F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar. Serves 8-10 

Always pray over your food, God will richly bless you in all you cook, trust me I have cooked for an army, and I am cooking for two now, big difference, but with practice you will be a supreme cook, and will have such wonderful compliments with what ever you may set your table with. Enjoy. 

Sunday, October 23, 2011

Welcome To My World

High and hope you enjoy all the recipes I will be posting, I am a preachers wife with lots of cooking experience, I have raised 5 children, and cooked for many a very long time, I am sharing my love for cooking with you.