I finally got around to trying a bread recipe that used the dough setting on the bread machine. What better way to try out that setting than to make cinnamon rolls. Yum!
I keep returning to the recipe I like maybe better than all my other bread recipes, which is Dilly Casserole Bread.
Here is a photo of a slice that I took this morning at breakfast time. Talk about good.
The photo really doesn’t give a good representation of the size of the slice. It is about 4 inches by 5 inches coming out of the bread machine.
The bread is called a casserole bread because it is intended to be cooked in a round casserole dish, but I like it just as well as a loaf of bread. Here is the recipe from the Pillsbury Cookbook that I have. This was a Pillsbury BAKE-OFF grand prize winner. Take my word for it, the flavor is fantastic. Continue reading Dilly Casserole Bread
What is it. I will give you a hint. The young ones will like it. I like it too.
Continue reading What Is It?
I am going to have some guests coming from Costa Rica and from Panama City, so I baked a cake. It has been a while since I have created anything in the kitchen. I know this is true, because several have told me. Today was the day. I modified a recipe and will name the cake, Fantastico Frangelico Cake.
My original recipe was for Kahlua cake, but I decided to experiment with some Frangelico liquor. It looks good and smells good, but the real test will have to wait until the guests arrive.
In case you are feeling adventurous, I will list the recipe below. Continue reading Fantastico Frangelico Cake
When I moved to my current theme, I placed my link section on one of the upper tabs and removed them from the sidebar. One of the drawbacks is that I have to remember to check on some of the sites I used to look at on a daily basis. Today, I went to my blog roll area and visited two of the cooking sites I haven’t been to in a while.
The two sites are Simple Recipes and Homesick Texan. I enjoy both of these sites, but today I went there, not having had my lunch. BIG mistake! I may now have to replace my keyboard because of all the drool that was caused by my visit.
If you have eaten and want to visit two very good sites with extremely good recipes, go there at your own risk.
With the holiday season approaching, I thought I would share a Panamanian Christmas Cookie Recipe that I really like.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Ron Cortez (Light or Dark) Continue reading Panamanian Christmas Cookie Recipe
I have found another Cooking Blog (Simple Recipes) that I like and have added it to my link list.
The blog’s current entry is for French Ice Cream – one of my favorites. This would go good with the Black Russian Walnut Cake I made the other day.
My good friend Linda gave me a can of pumpkin for a pumpkin cheesecake I wanted to make last Christmas. Due to the amount of time involved in returning it, the can of pumpkin has turned into a Black Russian Walnut Cake that I am taking to Linda today.
I call that Kitchen Alchemy.
Black Russian Walnut Cake
1 Duncan Hines deep Chocolate cake mix
½ cup salad oil
1 (4 ½ – ounce) box instant chocolate pudding (My mix had it)
4 eggs, room temperature
¾ cup strong coffee
¾ cup Kahlúa and Crème de Caco, combined
1 cup chopped walnuts
Preheat oven to 350 degrees F (177 degrees C). Combine cake mix, oil, pudding, eggs, coffee, Kahlúa, Crème de Cacao, and walnuts in a large bowl. Beat 4 minutes on medium speed until smooth. Spoon into a well greased Bunt pan. Bake for 45-50 minutes. Cool slightly before removing from pan.
1 cup powered sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlúa
2 tablespoons Crème de Cacao
Combine all ingredients, beating well until smooth. Pour topping over warm cake.
Then forget about your diet and enjoy!
This is the last slice of the cake I baked yesterday. It was a hit. I am surprised that there was a slice left for today. Continue reading The Last Slice
Well, I did know and I baked a Kahlúa Cake.
I like this cake because it is easy and it always tastes great. I usually use pecans in the cake, but today all I had was walnuts. Don’t tell anyone.
Hope my guests get here soon because I don’t know how long I can go without cutting it.