Tuesday, July 19, 2016


This is a European delicacy. I have to admit I have looked at this recipe
for years and have wanted to make it but just put it off. It is a pretty
easy bread to make and not overly sweet.
1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg. yeast
1/4 cup warm water
2 eggs
4 1/2 cups sifted flour

3 eggs
4 cups ground walnuts or finely chopped
1 cup light brown sugar
1/3 cup butter, melted
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons butter, melted
Stir sugar, salt and 1/4 cup butter into hot milk. Cool to lukewarm.
Sprinkle yeast over warm water in a large mixing bowl. Stir to dissolve.
Stir into lukewarm milk mixture.
Add two eggs and 2 1/2 cups flour. Beat at high speed 2 minutes.
With wooden spoon, gradually beat in remaining 2 cups flour;
knead with hand until the dough is stiff enough to leave the sides
of the bowl. Place dough into lightly greased large bowl.
Turn the dough over to bring up greased side. Cover with
a towel and let rise in a warm place until double in bulk, about one hour.

Make filling.
In a medium bowl beat eggs slightly. Add nuts,
brown sugar, 1/3 cup melted butter, the cinnamon
and vanilla. Stir to blend well.
Punch dough down. On a lightly flour surface, turn
out dough; cover with bowl; allow to rest ten minutes.
Roll out to a rectangle 30” longs and 20” wide.
Spread with filling, to 1 inch of edge.
Starting from wide side, roll up tightly, as for a jelly roll.
Seal by pinching edges of dough with fingers. With palms
of hands, roll back and forth so that roll is even all over.
form On a large greased cookie sheet form roll into a large coil,
as in photo, seam side down.
Let rise in a warm place cover with a towel, until double in size
about an hour. Preheat oven to 350. Brush with 2 tablespoon
melted butter. Bake 35-40 minuted, until golden.
Cool on a wire rack. Slice crosswise 1/4” thick.

Sunday, July 3, 2016

Throw together chili (Taco Chili)

1 pound ground beef

1 onion

1 package Taco seasoning

½ cup water

2 14oz cans pinto beans drained and rinsed.

4 cans 14oz Mexican chili beans

1 14oz can chopped tomatoes

1 7oz can chopped green chili

1 teaspoon Cajun spice mix

1 package ranch dressing

Corn chips

Cheddar cheese

Sour cream

Cook ground beef with onion, drain. Add taco seasoning and water stir, add remaining ingredients and cook on low for 40 minutes.  Serve with sour cream, chips and cheese.

The Chewy Chocolate Chip Cookie

Recipe courtesy Alton Brown

Cook Time:30 min



2 dozen cookies
 8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips


Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Blueberry Quinoa Breakfast Bowl

1/2 cup quinoa, rinsed and well drained.
2 cups unsweetend almond milk
2 T honey
1/2 t. cinnamon
1 cup fresh blueberries
1/2 t vanilla
In a small sauce pan, cook and stir quinoa over medium heat until lightly toasted. Stir in almond milk, honey and cinnamon. bring to a boil. Reduce heat and simmer, uncovered until quinoa is tender 20-25 minutes, stirring occasionally.
Remove from heat, stir in blueberries and vanilla. Put into serving bowls and sprinkle with toasted nuts and honey is desired.