The Fantastic Bake ~AlongΒ 

Hello my lovely friends πŸ’• Today you’re in for a real treat! A delicious bread is on the menu for this weekend’s ‘Fantastic Bake~Along’ 😍


 Don’t you just love baking your own bread? The fantastic smells coming out of the kitchen spell love and comfort πŸ’œ I love how everyone gathers around aiming for that first slice. πŸ€—

Doesn’t that look delicious? I bet you can’t wait to get started! πŸ˜‹

Here is the recipe:
Whole Grain Bread – makes 1 loaf

Recipe by Kathy Reeves @ Sewing Etc.

Bread Machine Instructions– Use the dough setting. Add the ingredients in this order

8 oz. tepid water

1 teaspoon salt
2 Tablespoons butter  ~ I used Sunflower Butter 

2 Tablespoons honey

2 Tablespoons wheat bran  ~ I used steelcut oats 

2 Tablespoons wheat germ

2 teaspoons flax seed  

ΒΌ cup whole wheat flour

2 ΒΌ cup white flour

1 package or 2 Β½ teaspoons yeast

Optional: Raisins or chopped nuts (This is not part of the original recipe…it’s just what I do 😁)

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.

Hand Mixing Instructions-
In a large bowl mix very warm water (105 degrees), butter, honey and salt until dissolved. Add yeast, set aside for 5 minutes to proof.

Stir in wheat bran, wheat germ, flax seed and whole wheat flour.
Stir in enough white flour to make a soft dough, then turn out and knead on a lightly floured surface until smooth and elastic. You will probably use all of the white flour as you knead for 8-10 minutes. Place in a lightly greased bowl, cover and let rise about one hour.

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.
**How do you know when the bread is done? Knock on the loaf, and if it sounds hollow, it is done or nearly there! 

This time I added the raisins, and the yeast worked some of them to the top…and, I guess, the moisture turned them back into grapes πŸ˜‚

I had to pick them off – they tasted a bit burned 😝

But the rest of the wonderful loaf was in fantastic shape πŸ˜†

If there’s any left we’ll have it with a layer of honey for breakfast tomorrow. 😍

If you wanna join us next month, visit Tracy’s Blog to sign up. We’re looking forward to having you! 😍
Here’s her invite…


Alright…..clean-up time 😣 Then I’ll get your ‘Weekend Chuckles’ posted πŸ˜† I hope you can make time and stop by again later. πŸ˜€

Until then πŸ’•

Fantastic Bake ~ Along – Quiche LorraineΒ 

Hello my lovely friends πŸ’• Thanks for joining me today for a fantastic Bake~Along! 

Tracy from It’s a T-Sweets Day hosts this fun event full of deliciousness once a month. If you love cooking and baking you should hop over to her blog and let her know that you would like to join us next month. πŸ˜€

Here’s her invite 

This month we baked a Quiche Lorraine  – with pastry from scratch! The recipe came from Emma @ Emma Crafts Design πŸ€— 

Here it is…

Preheat your oven to 180Β°C (360Β°F).
You will need for the pastry – for the bakers among you without a kitchen scale I added the cup measurements in parentheses.  

75 g (5-1/2 Tbsp.) butter or margarine

150 g (1-1/3 cup) plain flour

50 ml water (1/3 cup)

salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a pie baking dish- I don’t have one….yet! ….so I used a springform. I rolled my pastry on a sheet of baking paper and used it to line the tin, it makes it easier to clean! πŸ˜‰ Roll it on the paper to approximate size, set it into the form/dish, use your fingers to spread it to the edge. Lift out, trim the paper down, set it back in the dish, and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

150-200 g of bacon bits  (6 – 8 oz.)

 β€’ 4 eggs

 β€’ 100 g (1/3 + 1/4 cup) of thickened cream

 β€’ 50 ml milk (1/3 cup )

 β€’ block cheese (you can use gruyere or Swiss cheese too)

 β€’ salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

And here it is… 😊

Of course there was a heart-stopping moment 😜 I poured the filling mix into the dish, on top of the bacon, turn around to walk it to the oven….and what do I see? 😳 Yep – the sour cream, perched on top of the scale, smirking at me…

Oh boy….what to do? I went and poured the filling back into the mixing bowl….it did get a bit messy 😬 added the sour cream, whipped and poured everything again. I’m happy to report that everything after that went according to plan. 😎

My Quiche was a bit on the thin side. I’m not sure if it was the ‘pouring back and forth’ or if I didn’t whip the egg mixture long enough. Or maybe my pan was to big (11″). Either way – all this shall be corrected next time. πŸ˜ƒ

It was still delicious 😍 Hubby and I took it on the patio – pretending we’re sitting in the courtyard of a nice restaurant in Nancy, enjoying the French Countryside. πŸ’œ

I hope you enjoyed this delicious recipe! πŸ€— Will you join us next month? 

This made me hungry again πŸ˜„ I’m gonna go now and have the leftover piece….maybe with pineapple?! 

I’ll be back tomorrow with a new ‘New ~ Stitch ~ Sunday’ πŸ€“ Hope to see you there! 

Until then πŸ’•

Recipe ~ Friday 🍽 Fancy (low-cal) Tuna Salad 

Hello my lovely friends πŸ’• Thanks for visiting. πŸ˜€ Wanna know what’s for dinner? 

I’m veering off course from last week’s plan/post …remember I showed you the book ‘I Hear America Cooking’ and wanted to ‘test cook’ something from Chapter 1? Well, turns out that it’s mostly Chilis and hot soups! While that will be awesome in the fall, it’s not so great during the heat wave we’re just sitting/sweating through. πŸ˜ŽπŸŒžπŸ‘™

So tonight we’re having a fancy-ish Tuna Salad πŸ₯— It’s easy, perfect for this weather – the kitchen and you will stay cool 😁- and low-cal! 😜 Doesn’t get better than that, right? 

All you need is 

~ a can of Tuna (or a Rotisserie chicken; or beans for a vegan version)

~ a jar of sweet relish 

~ Pepper 

~ Lettuce 

~ and anything cold and delicious you can think of πŸ₯‘πŸ…πŸ₯•πŸŒ½πŸ₯’πŸŒΆ

πŸ’«Mix the Tuna with an equal amount of relish. Add Pepper. 

Mix well (It won’t be exactly pretty at this point…but you will make it look awesome πŸ˜‹)

Arrange on a bed of lettuce, and garnish with all your favorite things. 😊

Here are a few of mine…boiled Eggs, Olives, Banana Peppers, Cucumber, Radishes, Artichoke Hearts, Cherry Tomatoes. 

There! Now it’s pretty, right?! 😺


What is your favorite hot-weather dish? We’re expecting a lot more hot days, so I’ll do a happy dance πŸ’ƒπŸ» for each and every suggestion!  πŸ˜Ž

Have an amazing weekend! 

Until next time πŸ’•

~ Tina xoxo 

Recipe (related) Friday ~ My New Cookbook πŸ˜€

Hello and ‘Happy Friday’ my lovely friends 😍 Thanks for visiting! 

Look what I found at our library’s book sale (minus spoon and whisk 😝)


Always on the lookout for new recipes I didn’t hesitate for a second and put it in my (big πŸ˜‰) pile. 

And what a gem it is! πŸ€“  Not only has it recipes from every part of the country, there are also the author’s travel stories, and regional photos from days gone by. πŸ™‚

I plan to cook and share – starting next week! πŸ˜€

Here’s the index for part one 


Anything in particular you definitely wanna see here soon? Let me know! πŸ€— I’m looking forward to your comments/suggestions! 

Now I’m gonna go sit on the patio, listen to the lovely birds, and read some more. 😎

Until next time πŸ’•

~ Tina xoxo 

Recipe ~Friday πŸ₯˜ Country Style Ribs ‘n Beer-with a twistΒ 

Hello my lovely friends  πŸ’• Thanks for peeking in πŸ€—

Maybe you remember the recipe for Country Style Ribs ‘n Beer I shared a while ago. Did you cook the ribs? I hope you liked it. πŸ˜€

Today I have a variation to share with you. It was a spontaneous add-on last night…let me tell you how that came about. 

See, once in a while hubby and I like to go to the casino. 😎 He likes to smoke his cigar, away from the cold/heat/wind, and I’m addicted to their cappuccino. 😝 Anyway – usually I prep dinner, we eat when he comes home, and off we go. Well, yesterday he came home at 4:30 – a bit too early for dinner. So I decided to throw the (alread cooked) ribs into the Crockpot. Easy peasy! ☺️ Only problem….there wasn’t enough liquid in the pan. Out of broth,  I dove into the pantry and came up with a jar of ‘Chipotle & Lime’ Salsa. Hmmm…. maybe! πŸ€”I enjoy a little ‘tastebud’ adventure….so I added that and 1/3 cup of water….oh my! That is awesome!!! πŸ™†πŸ»

We will try different Salsas – but from here on out Ribs will always have Beer & Salsa in it! 😁

Is your mouth watering yet? πŸ˜ƒ Will you have ribs for dinner? I sure hope you enjoy them! 

Have a wonderful day! πŸ€— See you next time 

Until then πŸ’•

~ Tina xoxo 

Recipe Friday ~ No-Bake ‘Unicorn’ Cheesecake

Have you seen the ‘Unicorn Cheesecake’ Video on the ‘Delish’ Facebook page?
If you haven’t…here’s the delicious recipe (with pictures) 😊
If you’ve seen it and wondered just how wonderful is it…I’ve tried it for you – twice! πŸ˜‹

I promise it’ll be a big hit at the next birthday party πŸŽ‰

Here’s what you need…

1. 2 bricks Cream Cheese
2.  1 pint heavy whipping cream
3.  1 1/2 tsp. Vanilla extract
4. 1/2 – 1 cup sugar
5. 1 Graham cracker crust (I used the store bought one)
6. Food  dye * (about that….please see an extra tip how to enjoy without, at the end ⬇️)
7. Colorful Ice cream & Dessert Topping

Here’s what you do…

Beat cream cheese in a large bowl until fluffy.
Add the heavy cream. Keep mixing until peaks form…that’ll take a wee bit. πŸ™„
Add Vanilla, then the sugar. Mix well.

For the first cake I followed the instructions, and divided the filling into 5 smaller bowls, then added the coloring 


Spoon the filling into the pie crust, alternating colors ( I just realized I forgot to take a picture 😳 Sorry about that!)

Mix and swirl the mounds -not too much! πŸ˜‰


Well – a little more …then add your toppings. 


Pretty, isn’t it? 😍

Refrigerate 4, 5 hours…and enjoy! πŸ’•

It is fun, and delicious- but all the dirty bowls, and spoons, and forks…ugh.                                 So, today I tried it again…trying to avoid all those dishes 😝

I spooned all the filling into the crust, then added the coloring- one drop at a time 


Swirled it around – first with a toothpick, then with a fork 



Very artsy, don’t you think! πŸ™‚

Here I just added some ‘Praline Crunch’ Ice cream topping- I don’t think it needs any more color!

Before I leave you, here are just a few things I learned the hard way…

1. Add the sugar slowly- especially if you, like me, don’t like your treats too sweet. Add 1/2 cup of sugar, try the mixture, then add 1 Tbsp. at a time, trying it after each addition.             2. If you wanna mix it up and use lemon extract- sure! Go ahead! Just make sure it’s not expired! 😝                                                                                                                                                  3.Food dye will stain your fingers, so be careful! πŸ˜‰

*I’m not a fan of food dye, so outside of Birthday parties they’ll be without. ☺️ I’ve successfully spruced up other Cheesecakes with Raspberry preserves, and lemon curd. Let’s try that next! πŸ˜€

Have a wonderful weekend! 

Until next time 

~ Tina xoxo πŸ’•

Recipe Friday ~ Grandma’s BundtCake

I made this delicious cake following an old german recipe. The german name is ‘RotkΓ€ppchen’s Gugelhupf’ – which means ‘Little Red Riding Hood’s Bundtcake’…and since the little one carried a cake in her basket, we call it ‘Grandma’s Bundtcake’.

Here’s what you need…
~4.4 oz (125-g) softened Butter, unsalted
~1/2 cup + 2-1/2 Tbsp. Sugar
~a pinch of salt
~3 eggs
~1/4 tsp. Cinnamon
~1-3/4 cup Flour
~2 tsp. Baking Powder
~4 – 6 Tbsp. Applejuice
~3/4 cup Raisins (wash in hot water, set on paper towels)
~2 -3 Apples (peeled and diced)
~Cooking Spray
~powdered sugar

image

Preheat the oven to 360F (180C)
~Combine the softened butter with sugar and salt and beat until creamy (handmixer)

~Mix in the eggs, add the flour and baking powder – keep mixing. Add the Applejuice, then the cinnamon

~Fold in the raisins and the apples.

~Spray your Bundtpan and coat with sugar. Pour in the batter and bake for 55 – 60 minutes (toothpick test!)

image

When the cake is completely cooled, turn it out onto a wire rack.

Sieve on the powdered sugar. Done!

image
*One last word of advice – tell your loved ones that the tempting ‘chocolate chips’ are raisins! My daughter claims she has trust issues because of this cake!

I hope you enjoy the baking, the eating, and the Holidays!

Until next time
~Tina xoxo

 

 

 

 

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